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chil2de · 3 years

Note

Your sharing a bed with the JJK men hc's were incredible 😩 special mentions for Megumi's bed head, Nanami being a secret cuddle bug, and Yuuta having to drink both iced coffees (that fucking sent me fjdndnfd I could picture it so clearly).

You're super talented so could I, er, possible get a NSFW version? 👀 💳💥💥💥💳💳💥💳💥

Thank you so much 🥺💕

hello anonie!!! thank you dear i’m so glad you liked them!! please the credit card emojis had me cackling LMFAOOOO you really made my whole day out here!!!(THE ICED COFFEE WAS MY FAVOURITE PART TOO)

well i managed to hit the max amount of characters allowed in a tumblr post with five characters alone so i’m going to have to split this up into several posts. it just kinda happened ig

characters in this post: itadori yuuji, gojo satoru, okkotsu yuuta, fushiguro toji (megumi was supposed to be here but i had to reserve him for next post😔)

this work is nsfw. if you’re new here, please read my disclaimer before proceeding. thank you and enjoy!

based off of this post

itadori

- itadori would prob be a ‘deer in the headlights’ if you woke him up in the middle of the night

- but after that? shit, he’s so nice to you. so kind and generous for his baby girl. whether he’s fucking you ‘cause he thinks you might be able to sleep after an orgasm or there’s just an incessant desire for him- doesn’t really matter all that much to itadori. he loves you either way :)

- gets horny so easily LMFAO

- would 100% dick you down if you asked him to and i like to think that he still keeps his really sweet personality during sex cause aaaa he would be so soft and reassuring

- hardcore dom yuuji sounds sexy as all hell but let’s be real… this man won’t kill a fly and apologises for stepping on ants. only exception being angry sex but overall reserving hard dom for sukuna :)

you pepper tiny kisses onto itadori’s face, treating him with the utmost care like handling fine china. his skin feels so soft against your lips, and he smells very faintly of milky soap. there’s some traces of brand cologne on his shirt, as well as his natural scent.

“yuuujiii-“ you coo, blowing air very gently. when he doesn’t stir, you run your fingertips through a bundle of his cotton candy tainted hair. it evokes a reaction from him, so you continue to press him.

“y-uuuu-ji!”

after a few moments, itadori lets out a soft whine before grumbling incoherent blabber. “i won’t eat the pineapple! kugisaki will scream at me!”

you giggle before prodding him again, when finally he relents and jolts awake, eyes wide and mouth slightly parted at how close your face is to his.

“‘s it morning yet?” he wrinkles his nose, stifling a yawn. you emit a hum in thought before wrapping your arms around his neck, pulling you into him. itadori squeaks in surprise when he feels you latch your lips onto his neck, suckling and carefully breaking the bonds underneath his sensitive skin. his moan comes out groggy, still laced with sleep.

“that drives me crazy, you know that, right?” itadori laughs, though his voice comes as a wobble.

“i know. and they look so good on you too, hm?” you giggle, caressing one hand from his neck and then down to the hem of his shirt. your fingertips flutter against his bare skin and he shivers physically and audibly. you smooth your palm flat along his chest, dragging your nails carefully against his muscles.

“kinda.. wanna.. go to.. sleep.. but i don’t.. wanna fall asleep…” itadori mumbles against his pillow. the fabric muffles most of it, but there’s a strain in his voice that leads you to believe he’s moaning lightly. guess after sukuna ripped his heart out, this area hasn’t been quite the same, huh?

“so? then go to sleep, yuuji. i’ll be fine-“ “-no way! i gotta take care of you”

“so why don’t you?”

“‘m going to! i was asleep just half a minute ago!”

“and besides-“

he shifts himself up into a sitting position, leaning his back against the headrest. itadori opens his arms, motioning for you to crawl on top of him. without any haste, you clamber over his built frame, ghosting just over the print of his hard dick.

“not that i mind but- we did, you know, in the morning already-“ “oh, shit, sorry- it’s totally fine if you don’t want t-“ “-just messing with you!”

itadori pulls your neck down and gifts you with the same treatment you were offering him earlier. his tongue is hot and wet against your skin and you can already feel the precipitation forming at the back of your knees. calloused yet tender hands smooth around your waist and he smooths his palms over your shoulder blades.

after itadori’s satisfied with the mark he left, you can’t help but groan a little into his mouth when his lips suddenly claim yours. he drinks you up, relying solely on your taste like he’s drowning and you’re the air he needs.

itadori takes his sweet time cherishing you, or rather it’s still his state of half slumber, but you can feel a dull ache prick your abdomen. you scratch up his shirt, motioning for him to take it off. you’re unsure what comes over you, but shit, you don’t want him- you need him.

“heyheyhey, ‘s okay. don’t worry, i got you.”

“i’ll take care of you.”

“just relax, okay? i got this.” he only coos with sweet reassurances, peppering small kisses and handling you with the utmost precision.

you whimper, balancing your palms flat against his abdomen for additional support as you sink down onto itadori’s cock. he lets out a hum of content, forehead bumping against yours as he allows you to adjust.

“you good?” he murmurs after a few moments, capturing a few strands of your hair in between his fingertips. you nod meekly and itadori hisses out a breathy exhale. he’s sure that if he goes rough as shit you might end up more broken than being able to sleep, so he screws his eyes shut and exhales to maintain his composure.

blazing hot lips scrape against your ear, and his voice comes out in a husky tone.

“tell me how you want it.”

by the lords of everything and all that is holy, itadori only chants the same phrase over and over in his mind. it’s a miracle that he’s able to think straight with all the blood rushing to his cock. he’s more than happy to take it slow, reward you with slow and long strokes while he showers you with high praises. but he can’t ignore the twitch that he experiences when he envisions that pretty lil fucked out face of yours, all messy and ruined for him.

you mutter that you have no preference, that you don’t care because anything he’ll do for you is perfect, and it only gives him a beaming smile at your words.

itadori grabs the scrunched up ball of his shirt that he was wearing before ripping the fabric into half with his bare teeth. you watch his eyebrows perk when he notices how fucking hot you just found that, evident with the way your walls fluttered around him.

“here, babe.”

you part your lips and he stuffs the fabric into your mouth, there’s a little bit of excess hanging out, but he reminds you that you look sexy as hell either way, on top of his dick like that with your hands on his chest, legs spread, face flushed and ready for him.

“don’t wanna be wakin’ anyone else up.”

yuuta

this man is about to end my whole career

yuuta wouldn’t bring it up on his own accord just because… respect.. and he doesn’t want to pressure you or make you uncomfortable into doing things you’re not ready to.

it’s kind of a gray area for him because he doesn’t relish the idea of bringing up sensitive and/or extremely awkward topics so he really said ‘i’ll leave it up to future me’s problem’

but holy shit. let me absolutely tell you.

the second you hint at it? anything of the sorts? 0 to 100. he is FREAKY you cannot tell me he’s innocent just LOOK at the man

can make you scream with ease. all that practice he’s been doing with handling katanas? he doesn’t need his dick to make you cum. will gladly lick up your leftover juices and remark with a smile on his face how ‘it tastes good, angel’

similarly to itadori, i think he would be sweet and patient when asking for your preferences, etc, but after that you’re gonna have to find something to bite onto

“and? what’d you tell her?” yuuta remarks from over his fanned out deck of three cards. his gaze flickers to you as he awaits a response before using his index and middle finger to lay down a +4 card.

“red, by the way.”

you huff and glare at your boyfriend, picking up four cards and attempting to hold them in such a way that they don’t all fall and rattle to the floor. truth be told? you’re seriously a sore fuckin’ loser. you don’t know how he does it, but you’ve never managed to win a game against yuuta.

“i told maki-san that it’s her problem, not mine. if she’s so pressed about people taking them, why does she keep noodles stored in the fridge? really, noodles in the fridge? they’re really spicy as well! made my nose run like hell.” you scoff in distaste, throwing down a random red card on the pile.

“you totally ate them didn’t you?” yuuta giggles, beaming you a wide smile.

“also.. told her that i didn’t see them instead but- yeah.”

“aren’t you worried she’ll find out? oh, and, uno.”

“she might just beat me up to be honest, and, uno, you say? not anymore, love.” you sneer, throwing down a +4 card.

“i want green.”

“i’d protect you.” yuuta states over his cards. you feel like cracking a joke and laughing, but there’s absolutely zero implication on his facial features to show that he’s joking. that, and his serious tone, of course.

you flip your cards down onto the table and yuuta squeaks, pointing towards them.

“uh- i can see your cards-“

“it’s okay, not like i was gonna win anyway.”

at this point, yuuta’s mind races a hundred miles an hour. he’s panicking, blood pressure raised, heart thumping and throat clogged. oh, shit, did he do something wrong? did he upset you? is it ‘cause he said he’d protect you with no regards to the fact that you’re perfectly capable of fending yourself off against maki? fuck, he’s such a god damn screw-up, can’t even take care of his girlfriend correct-

“hey.”

your fingertips slide around his neck, hands interlocking at the base of his head. your thighs balance on his lap and you straddle him, legs either side of his.

he can’t help but hitch his breath, holding it in as though one wrong move and you would dematerialise.

“what’re you thinking about in that head of yours?”

whether you’re referencing his mini panic attack just now, or if you’re referring to all the multiple times he’s battled just bending you over and railing the absolute shit out of you, there’s not much room for debate when you brush your clothed sex up against the print of his dick.

yuuta snakes his slender hands around your throat, holding it in place. you can feel the arousal pool and wash over you, and you’d be more than surprised if you hadn’t soaked through your clothes.

he lets out a breathy laugh, devastating your stomach with butterflies due to how attractive he sounds. yuuta’s soft lips brush the shell of your ear and his other hand moves to rest on your waist,

“why don’t i show you?”

before you can utter a tease something along the lines of “show me what? how you’re too scared to hit me in bed?” you’re already down, flipped over and bent over the table you and yuuta were using moments prior ago for uno. the cards have splattered all over the wooden floor and you only hiss in discomfort as the cool surface scratches against your delicate skin. your boyfriend towers over you, leaning down as his torso clicks into place against your back. even through his titanium white jacket, you can feel his calm and collected heartbeat. he rests his head on your shoulder, nudging his face into you.

“don’t scream, okay? or, try not to, at least-“

his warm fingertips ghost over the curve of your ass, where he pinches the skin there before delivering a loud slap. you squeak, back arching as you jolt from the action. he proceeds by grabbing the inside of your thighs, long middle finger hoisting around your underwear and pulling it to the side. he makes note of the red lingerie you’re wearing and gives you a small chuckle, peppering a kiss to the side of your face.

“-unless, of course-“

“-you’d prefer everyone hear me fuck you stupid.”

“safe word’s blue, angel. i love you and thank you.”

truth be told, you were never sure what to expect from yuuta. hell, you’d never really seen the man’s dick before, sure you caught glimpses in the morning whenever he’d wake up but it’s really not the same. nothing in the world can compare to the first time you felt his piping hot tip brush up against your slicked cunt. and it was embarrassing, actually, the way your pussy was seething for him already.

with a firm hold on your tailbone, yuuta utilises his lower body strength to ram his dick all the way inside. there’s a garbled and choked moan that hisses from you when you feel your walls wrap and deform around the girth of yuuta’s dick. you whine even more so when you can physically feel a thick vein that decorates his shaft.

“the mirror.” yuuta commands in a low tone, redirecting you to glance at the same mirror you’d always fantasised about him fucking you in front of.

his eyes are half lidded, riddled with concentration. it reminds you of that feral and focused gaze he gets during serious battles.

“don’t look at me. look here.”

you trail the outline of yuuta’s arm veins as a result of him rolling his uniform sleeves up; following his v line that points towards his dick. you can only gawk in awe when you realise you’ve taken him to the base of his shaft.

his gaze locks with yours for a split second and he snaps his hips out until just about his tip is visible inside your cunt.

and shit, if his pretty pink cock isn’t the most beautiful thing you’ve ever seen, especially with that attractive curve. you’re sure the gesture is just to wind you up, but you can’t help but swoon at him showcasing his pride to you.

“so- mmhf- pretty-“ you whine, words jumbled and breath caught when he slams his dick inside without any prior warning. you can only shriek in exclamation when his tip bruises your cervix, and you’re unsure whether you lament the sensation or not.

he only gives you a cheerful hum, reminding you of his usual cheery disposition. it’s not until then that you realise how much of a fucking beast he’s acting right now.

“right? i’ll put it to good use, i promise.”

gojo

- i know we’re all thinking the same thing here lmfao

- trying to sleep? good for you, now, open your legs for satoru.

- oh you can’t sleep? atta girl, down on your knees for satoru.

- bye i can literally imagine gojo saying some dumbass shit like “think you were trying to sleep but i couldn’t help but think how good my dick would look down your throat like that. sorry, love, you’re not sleeping tonight.”

you blink your eyes in turn with the cicadas chirping aside, stifling a yawn. everything around you down to the very last detail screams at you to sleep, but you just cannot. from the pitch black night that floods the room obscurely, to gojo’s even and quiet breathing beside you. you’ve tried it all. you’ve counted an excess amount of sheep, you’ve tensed and relaxed your body more than you can remember. hell, no matter how many times you’ve flipped the pillow you always seemed to feel less exhausted each time.

you can’t watch netflix, because you’ve binged all your favourite shows. it’s not that you’d wake gojo up because, who cares? by the time you finish scrolling through the endless lists it’ll be time to get up.

you ponder over the things you can do, continuing to subconsciously blink furiously. that is until gojo makes note of your stupid actions and starts giggling like a high schooler at his first sleepover.

“what the hell are you doing?” he snorts, cackling into the pillow like it’s the best joke he’s heard for quite some time.

“shut up, satoru. i’m trying to sleep you ass.” you tut at him, berating him for ruining your divine concentration.

gojo audibly shifts onto his stomach, his right arm crosses over the back of his head as he lazily rests his palm onto his scalp. the other arm preoccupies itself by landing it smack bang onto your chest, fingers wandering up to cup your breast.

“satoru, huh? that’s daddy for ya” he remarks, still giggling in a state of half asleep.

“uh-huh. goodnight.” you dismiss him and his nonsense.

“just go take a shower. always helps me whenever i can’t sleep.”

“hm? you’re giving me actual good advice and being a normal boyfriend? i think i might be asleep already, this is the best dream ever.” you remark sarcastically, prying gojo’s glued wrist off of your breast and sitting up. you could go for a shower, actually. you’re not sure why but it’s always so therapeutic to take one at night rather than the morning.

“huuuh? how could you say that? you’re so mean, (y/n)-chaan! i offered you my love and the world and this is how you repay m-“

“-goodnight satoru. i love you.”

“don’t think professing your love for me will change my mind! i’m still upset at you right now, young lady!” gojo shouts from over his pillow, exclaiming and irritating you in the way he knows how to best.

“yeah, yeah. okay.” you mumble softly to yourself, bearing a wide grin from ear to ear nonetheless.

when you move to crank the water on in the shower, you realise that you didn’t bring along a change of clothes. you momentarily pop back into the bedroom to ransack the drawer for anything that you can find.

“are you back to apologise for being so mean to me?” gojo whines and you can see the pout evident on him even when it’s pitch black.

“no, i’m just here for clothes, satoru.”

you hear him mumble something but it’s muffled by the sheets he’s underneath so you don’t heed any attention to it and resume in taking a shower to help keep your insomnia at bay.

with a ginger step and a small ‘oopf’, you heave yourself into the large shower that only a headass like gojo would bother buying. it’s reminiscent to what a hot tub looks like on the inside, with surrounding jets practically in a full 360 degrees. the things so steep that there’s a small step up in front of the shower outside the actual structure. it must have cost quite the fortune.

you reach in for the built in shelf to grab ahold of some of your toiletries as you allow the water to fall in a gentle sprinkle, almost like rain. there’s an audible squeeze reminiscent to trying to get the last ounces of ketchup as you apply some body gel to your hands, lathering it up.

despite standing, the warmth of the water leads your muscles to feel less tense. the only noteworthy downside is that the running water is tremendously loud. how on earth is gojo sleeping through all that racket?

slender fingertips ghost over your inner thighs. you can feel his wet and sturdy chest in place against your spine.

“surprised to see me?”

“you know i can’t let my baby talk shit like that.”

really? that’s his issue at hand here?

“so which is it?”

“acting like an intolerant brat because you’re tired or ‘cause you wanna get dicked down?”

gojo loops his arm underneath your leg, bending it up. you almost topple over in the process and you lay one hand flat against the tile.

“don’t answer that. sometimes it’s so obvious that you’re such a whore for my dick.”

“huh?! what the shit are you saying?” you snap at how correct he is.

gojo yanks your face back, digging his fingers into your cheeks as he forces you to face him. it almost sends your neck into two pieces, straining to look back at him.

“oh, really princess? just the other day you were begging me to fuck you”

“remember that? couldn’t wait so you rode me in the car? you know, baby, all you gotta do is ask.”

your legs tremble and psyche wobbles when he pries your mouth open with his thumb, promptly before spitting into it.

“don’t bother with the bullshit. i’ll play the games, not you.”

he drags his hard cock against the curve of your ass, slapping it against you.

“i don’t think i feel like fuckin’ you right now.” gojo sneers, humming sardonically. his lips quickly latch onto yours when you spin around to meet his gaze. like the fucker he is, gojo moans and whines into the kiss- lips ravaging you whole and tongue capturing your essence.

“baby girl, i was gonna let you top me. you know i don’t let anyone do that.”

his long middle finger prods against your cunt, forcing itself in with ease.

“damn, you’re soaked. you really wanted to milk me dry that bad?”

you hate him. hate him so fucking bad. he flashes you that attractive smile of his, azure eyes sparkling and snow white hair disturbed with water.

gojo pulls his finger out before sucking onto it in front of you, lapping all the excess arousal off.

“i’m not playing with you tonight.”

toji

- i literally don’t even need to say anything here

- just be sure to make a hospital check up appointment or something

- um-i uh- please remember to breathe after this one? maybe touch some grass? ALSO my first time writing for toji AAA i hope he’s okay

maybe if you don’t breathe? nah, that wouldn’t work. there’s still air acting around your limbs when you move so you’d be disturbing the barriers there. let’s see… maybe bit by bit? surely if you slowly inched his shirt up? then again, wouldn’t toji chew you out halfway through? maybe you should just give it to him straight up? just slip your hand under his shirt. come on. but he looks so peaceful, sleeping like that.. long eyelashes fluttered closed, lips relaxed and not scowling. his eyebrows are softly arched. he looks so soft, lips parted, chest rising and falling with every breath.

fuck it. just do it. cuddle him already.

you muster up all your courage in one fell swoop and you bend one leg over toji, resting it just above his groin. your right arm sprawls out over his chest and your hand rests against his toned arm. he’s already sleeping with one arm bent up with his hand supporting the back of his head, so you utilise the free real estate to nestle your head in the crook of where his shoulder and collarbone meet.

when he doesn’t move after a while, you deem your life to be safe and exhale with ease.

“you’re not asleep.” toji states in a groggy, husky tone. it’s supposed to be a question, but, coming from him it almost sounds like a challenge.

“yes?” you squeak out meekly.

“‘yes?’ you asleep or not?”

“i can’t sleep again.” you murmur against his shirt and he exhales a small sigh. the arm that you’re clinging onto moves to draw small circles on your thigh that rests on toji.

“when’d you notice?” you inquire, glancing down at his large wrists.

“like five minutes ago. nice try, kid.” toji snorts indifferently, chuckling at your behaviour.

when you don’t make an effort to respond, toji’s interest peaks and he lets out a small hum of intrigue when he follows your gaze.

he turns his head, brushing his lips up against your temples.

“see anything interesting down there?”

“as a matter of fact-“

you nestle yourself in between toji’s large and built thighs, digits curling around the waistband of his boxers. he only smirks at you through the dark, cock twitching through the fabric. you notice toji hover his hips up so that you can slide his boxers off for him and you happily oblige.

“-i do.” you chime, licking your lips.

it’s cute, though, if you thought toji was gonna let you handle him like that all by yourself.

as you kiss a trail up his thick shaft, toji yanks ahold fistfuls of your hair before grabbing your face off of his cock.

“who said you could suck my dick? that’s real cute.”

“thinking you actually have a place in my house.”

“i didn’t train you to be such a depraved slut. know your fucking place, because this isn’t it.”

“how many times do i gotta tell you? you don’t belong here. look around. do you see anything that shows a woman lives here? no? that’s because you’re nothing but a fuck doll for me.”

toji hisses out profanities at the gag you spew when he slams your tiny little mouth back down on his dick.

“lose the teeth you imbecile. unless you’re trying to tell me that you can’t suck my dick properly.”

incessant whines and garbled sentences are muffled by toji’s cock. whatever remnants you had of your vision are nothing but a blur as tears stream your cheeks, nose running and sniffles resurface in a repeating pattern over the slick sounds of slurping and gagging. your mouth stretches as far as it can go and the corners of your lips shriek in despair. you can feel the skin there stretch and pull beyond what’s considered normal.

even through all that, you manage to glance up at toji through your water logged lashes. you’ll be a good girl for him. you need to be.

“fuuuck. that’s a pretty sight.” he grumbles and a deep chuckle resonates through his chest. within a few moments, toji fumbles to reach for something.

you can only wince and screw your eyes at the suddenly blinding flash of a light in front of you. one can only assume he’s taken a photo of you in your humiliating state.

you can feel the fear settle into your veins when that telltale ping of a message being sent vibrates throughout the room. if you were to listen hard enough, you could hear a notification go off in the next room over.

your throat feels raw, jaw tense and locked open. it’s been a good twenty minutes of toji face fucking you to teach you a valid lesson. it’s all in the will of him wanting to drag this on, savouring every miniscule slurp, whimper or gasp. when his strokes start to feel sloppier than usual, you can’t help but feel relieved.

as you squirm about due to toji shooting hot ropes of his thick cum down your throat, the door softly clicks open.

“megumi. you’re just in time.”

“she’s way more obedient than your mom ever used to be.”

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tcheschirewrites · 2 years

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You may have been asked this before but im really curious! What are some scents that Jen, Dick and Justin like? Whether its flowers or perfume/cologne, or just general smells.. (And maybe your opinion on what Seto and Mokuba might like as well? If you want <3)

Ohohohoho nonny you've sprung my trap card, Special Interest! I will now infodump to you about fragrances and smells based on my years of personal experience and my enormous collection of EDs.

I have not been asked this before, but I am delighted that you've chosen to do so.

Jen – Jen likes really woody, earthy, dark scents. She finds scents like incense and black coffee very calming, and though she is very lazy she does love camping because then she and Dick smell like campfire for days afterwards.

Her signature scent is Paco Rabanne 1 Million Lucky or Fantome Koschei for Autumn/Winter, and Fantome Faun for Summer/Spring. She uses Tocca Cleopatra for special occasions.

Dick – Dick likes sweet scents that have some spice to them, and very fresh fruits. He likes the smell of horchata, fresh salted watermelon and grapefruit, and French toast. And he likes when Jen wears Cleopatra.

Dick prefers for all of his skin and hair care to be unscented, and doesn't like wearing cologne. But when he does, he prefers it to have notes of saffron, ginger, lime, peach, black tea, ambrette, blonde woods, or black pepper. He does, however, wash his and Jen's laundry in Frey's original scent, which has notes of oakmoss, amber, and cedar.

Justin – Justin's an odd one because he's always so enthusiastic about what other people are saying that It's hard to tell if he's actually enjoying something. If someone holds a candle up to his nose, he'll just give them a thumbs up and go "Fuck yeah, that's awesome!" People who know him particularly well (read: Dick and Jen) know that he finds petrichor, deep jungle greens, and motor oil soothing. He's also very fond of the scent of peanut butter and hot chilis.

Justin doesn't have a signature scent. If he's going into an important meeting, he'll find a fashion magazine in the lobby and rub whichever perfume sample is in there all over himself. This fucking guy smdh

Kaiba – I only provided a throwaway line into one of the duel chapters that Kaiba even wears cologne, but I have a very specific scent in mind for him which may or may not have a real world equivalent. Kaiba's signature cologne has top notes of vetiver, ivy greens and mint, mid notes of ozone and bergamot, and a base of white musk, ambrox and cedar. So the first impression is a very clean scent that kinda evolves into sort of a petrichor thunderstorm smell, and eventually mellows out to a warmer more skin scent.

Mokuba – I like to imagine that Mokuba's signature cologne is such an odd mix but super endearing. Like I think it has top notes of strawberry and pineapple and fig leaf, mid notes of basil and black pepper and heliotrope, and base notes of ambergris and sandalwood and marshmallow musk. Like a little spicy, a little green, a little warm, a little sweet.

It was probably gifted to him by some fancy parfumier on some birthday or another, and he just kept commissioning the parfumier to keep making it for him. I think at public appearances, fashion and wellness magazines are probably desperate to know what scent he's wearing and is it available to the public, and he just smiles and gives the name of the parfumier.

#asked and answered jim #anonymouse #culture shock #ch: jennifer #ch: richard #ch: justin #ch: kaiba seto #ch: kaiba mokuba #i really do spend a lot of time thinking about smells #i have a sensitive nose and a huge collection of eau-de's

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trillian-anders · 4 years

Text

grilled cheese

pairing: chef!bucky x plus!reader

warnings: fluff, fluff, fluff, a little self-depreciation. mostly fluff.

word count: 2746

Description: chef!au; you can tell a good chef by how he makes his grilled cheese.

for @captainscanadian;; the cbc 1k writing challenge

just a taste masterlist

“May I have the… king burger and a side of the Parmesan truffle fries please?” This food truck was your favorite in the city, it just so happened to be parked right outside of your job, and definitely served up some spicy creole flavors. It had gumbo and jambalaya by the cup, a burger that shouldn’t work as an ode to kings bread but it did and fresh beignets straight from the fryer if you had a sweet tooth.

“Would you like something to drink?” The men who worked it were just a plus, the two of them both terribly handsome, the one currently taking your order was smooth. Impossibly smooth. The gap in his front teeth was incredibly endearing, but the wedding band on his finger and the sweet tone he usually used with you led to you believe his marriage was a happy one.

“We’ve got the Big Shot Pineapple back in,” A sweaty bottle placed on the ledge, “I know that’s your favorite.” And you did love some pineapple soda, but you’d been trying to eat healthier, and ignoring the fact that you were ordering a burger and fries you fought yourself for a moment on whether or not this soda would be too much.

“Stop pressuring her, Sam.” The man behind him joked, “She’ll get the soda if she wants it.” A smirk on his lips. Your heart skipped a beat. It was no secret to your coworker behind you, Nat, that you had a crush on Bucky Barnes. His strong jaw and bright blue eyes, that tight bun on the back of his head and his fucking biceps. Those strong arms that were wrapped in colorful tattoos. You’d sat near the food truck every Friday since it’d started parking here two months ago and watched him work.

The kind smile he’d give people, the funny remarks as he cooked their food. The sweat dripping down his face as he lifted the lid off the pot of jambalaya to spoon out a portion. You’d drool over whatever you’d ordered that day watching him work.

“You should ask him out,” Nat popped a fry into her mouth. “He likes you.” You rolled your eyes, taking a sip of the cheap pineapple soda that was just so fucking good.

“He’s nice to me because I tip well,” You wiped your fingers on a napkin, watching him powder beignets and hand them to a sweet little boy, icing sugar still on his fingers. You sighed, looking down at your burger. “Maybe once I lose some weight.” The burger was half eaten as you stare at it with despair. You had been doing so well today, but the sign on the side of the truck said they were only making it the week of Mardi Gras so they wouldn’t have it next week so you HAD TO get it.

It was a very good reason.

“What’s wrong with you right now?” The red headed goddess asked, being someone who hadn’t been a pound overweight her entire life. You rolled your eyes, “No seriously, you’re the same person whether you’re overweight or not. And I can tell when someone likes you and he likes you.”

“I know I’m the same person,” You took another sip of soda, “I’m just….” How do you say it? “Guys have to be into my body type, I guess. I can’t just go out and approach anyone for a date.” You popped a fry in your mouth, “They have to like fat girls.”

“I hate when you say that.” Nat shook her head.

“Say what?” You licked the parmesan truffle flavoring off your finger.

“Fat.” You laughed, rolling your eyes.

“Doesn’t mean I’m ugly.” You took a glance over at the subject of the conversation, Sam must have said something funny to him because he was laughing. That head thrown back, grab your belly laugh. Fuck he was so hot. His eyes met yours across the pavilion. And he winked. He fucking winked.

“Just go ask him.” Nat stole another fry. “He always gives you extra fries, he practically pays for your lunch,” There was always something they ‘forgot’ to charge you for after they swiped your card.

“No big deal.” Sam would say, he would elbow his buddy, “It’s on the house.” It happened more often than would be normal.

“I’m just saying, instead of thirsting over him, at least go give him your number.” Maybe next week. This week you’d spilled some juice from your burger all over your blouse.

“Next week.” You agreed, “New week I’ll give him my number.”

You’d been on track with your diet all week, the salads, protein smoothies, healthy snacks. That way, you reasoned, on Friday when the ‘Connect Nola’ food truck parked on the pavillion you’d be able to treat yourself with something good.

And something better than good.

He was wearing a black t-shirt today, his hair in a high bun on his head, strands framing his face. A clear plastic poked out of the back of his shirt on what looked like fresh ink he’d gotten since last time you’d seen him. The special was a boneless fried chicken breast and red pepper jam on a biscuit.

“That’s what you should get.” Bucky said from his place over the flat top. Two fryers working hard next to him. “It’s my recipe, so it’s good.”

“As opposed to mine?” Sam smacked his friend, scooting himself around him to pluck the pineapple soda from the cooler. Bucky laughed.

“I’ve got some fried green tomatoes for you too if you want them.” He winked. Your mouth watered.

“You’re going to kill me.” You sighed, “Of course I want them.” Bucky smirked,

“Good cause they’re almost done.” He was stirring some kind of sauce in a metal bowl that after he placed the four thick slices of fried tomato in the paper container he poured over top. The two paper containers were placed on the counter, pineapple soda sweating next to them. You pulled out your card, flipping it between your fingers when Bucky stepped in front of Sam to hand you your food.

“How much do I owe you?” Your voice was breathy, heart racing at the sight of him so close. He leaned over the side, crossing his arms on the counter.

“Dinner, tonight maybe?” A charming smile, almost bashful. Your heart skipped a beat.

“I was going to ask you out.” You laughed. His smile widened.

“Well now you don’t have to… so?” His number had already been scribbled on the take out container next to him. “I’ll see you later.” Nat elbowed you to respond.

“Yeah… yes!” You took the warm containers from him, his fingers brushing yours. “Yes, later. Okay.” You bumped into Nat as you stepped backwards. “Bye.”

He smirked in response, “Bye.”

“I have nothing to wear.” You groaned over the phone. Nat laughed from the other side,

“What about that black dress with the flowers?” The one you’d bought from the flea market in the summer. “Wear that.”

The doorbell rang and your heart dropped. “Fuck, he’s here. Hold on.” You quickly shifted through your closet finding the dress she was talking about. “Just a minute!” You called to the man behind the door. “I’m so fucking disorganized.” You said to your friend on the phone, “Where are those heels?”

“The black ones with the thick strap? They’re under your bed. You kicked them off when we got back from brunch last week. I’m sure.” She was right. The dress was soon slipped over your head, heels buckled. “Use protection, be safe, and if you need anything call me.” Your face flushed with the thought.

“Hey,” You panted, opening the door. Bucky stood on the other side, nice slacks and a dark blue button down. “Sorry, I was just…” You gestured behind yourself, catching your breath.

“It’s okay,” He laughed, “I uhh…” He raised a brown paper bag he’d been holding. “I figured I’d cook you dinner, if that’s okay?” So you put on the shoes for nothing, he laughed, “I’m sorry, but yeah, you put on the shoes for nothing.”

“Shit,” You covered your face with your hand, not realizing you’d said it out loud, “Sorry.”

“You’re fine,” Bucky lowered the bag, “Can I come in?” You stepped to the side,

“Of course, I’m sorry.” Being an adult you’ve taken a lot of time perfecting your living space enough that you didn’t need to go out if you didn’t want to. You were fairly proud of your home, the apartment you’d spent the last couple years in slowly collecting items to finally make it yours. From the soft velvety throw down to the little knick knacks that didn’t make it too minimalistic.

“You’ve got a really nice place here,” He put the bag down on the kitchen counter, he pulled out a bottle of wine and what looked like the ingredients to, “Grilled cheese,” He shrugged sheepishly, “You can always tell a good chef by his grilled cheese. I hope you don’t mind.”

“Not at all,” You dug through the silverware drawer, pulling out the wine key. “I love grilled cheese.” Two stemless glasses joined you on the counter as you poured the red wine, Bucky opening two different cabinets before finding your pans.

“We’ve got to get you better pans than this.” He joked, waving your cheap Walmart nonstick pan in the air.

“That pan does exactly what I need it to do,” You laughed, “Sit and gather dust.” He rolled his eyes, quickly rinsing the pan out and drying it. You took a sip of your wine as he started.

“Have you always wanted to be a chef?” You asked, stealing a piece of cheese off the cutting board. It was a sharp cheese, tangy on your tongue. He cut another slice. Three different cheeses he had for this sandwich. Along with sun dried tomatoes and a slab of uncut bacon.

“My Ma was a really good cook,” He begins, “When I was a kid I would always be in the kitchen with her, cooking and baking.” A thick bar of chocolate, eggs and other baking ingredients had been set off to the side for later. A dessert he was going to make that he said would be a surprise.

“Cooking has always been love for me. It’s a good way to bring people together and a good way to show someone you love them.” His fingers stopped slicing the cheese, looking up at you through his lashes he backtracks, “Not that I love you, not that I don’t care about you because I care about you, but I don’t love you, but not like—“

“I get it.” You laughed, taking another sip of wine, the red in his cheeks in a full flush. He took a steady sip of wine,

“Have you always wanted to work for Stark?” The cheese was set aside, the thick crust bread sliced, he lay the slab of bacon on the cutting board, working your knife that he’d very expertly sharpened, down the slab, cutting thick slices.

“Not always,” You mused, “I kind of just fell into this job. My roommate from college, Natasha, had done an internship there during our last year and I originally wanted to go to graduate school, but I haven’t quite decided if I wanted to stick with my major or not, so she helped me get a job just doing clerical work and overtime I’ve just worked my way up a bit. Now I run my own department. So I guess I’m not going anywhere.” He nodded, laying the thick pieces of bacon on a baking sheet, the oven already preheated.

“What did you want to do?” He asked, placing the bacon in the oven. You sighed,

“It’s dumb,” He turned to you with an incredulous look,

“Try me.” He started making a batter for the dessert.

“I wanted to be a writer.” You shrugged, “Like books.” You gestured to the small library you’d collected for yourself. Stacks of books in your living room next to the shelves of books on your walls. “I have drafts of things, but nothing serious.”

“You should pursue that.” He poured batter into two medium size ramekins he’d brought himself, tapping the bottom against the counter. “You seem like you’d be an amazing writer.”

You scoffed, rolling your eyes. “Not good enough.” To tell the truth you’d sent out a couple chapters to some publishers and had nothing but rejection letters, you’d all but given up on it.

He told you more about his family, his sisters, how his parents were still very much in love. “Sam and I with our buddy Steve had all enlisted at the same time.” He flipped the grilled cheese revealing a perfectly crisped brown bread. “Steve decided to have a military career so he’s working in DC right now, Sam and I decided to own our own restaurant, right now we’re going the food truck thing until we have enough to buy our spot in the city, then hopefully we will have the truck and the home store.”

The grilled cheese was fragrant, the three cheeses melted together on a spread of the sun dried tomatoes, thick cut bacon in between. He took his chefs knife and cut the sandwiches down the middle, plating them with ease. “This is so fucking good.” You moaned, the first bite, the crunch, the cheese, the tang from the tomatoes, the bacon perfectly cooked and melty in the middle. Bucky smirked at you from across the table, finishing off his first half.

“I’m honestly surprised you asked me out.” You popped a piece of crust that had fallen onto the side of the plate. Bucky looked at you confused.

“Why do you say that?” Fuck it was the wine, making you feel a little shitty. You were a little drunk to be fair.

“You’re just…. You.” You gestured towards him, “So fit and handsome and like… I don’t know.” Bucky shook his head.

“You’re gorgeous,” He scoffed, “You’re literally the whole reason we even started coming to the pavilion every week. I don’t want to hear that shit.” You sat back in your chair watching him take another sip of his wine, stunned. “Guys really fuck me up because someone probably treated you like you needed to be a certain way to be loved and it’s just not true. I’m attracted to you, you’re kind and funny and smart.” He wiped his fingers on his napkin, “Doesn’t matter to me either way.” Your weight. Didn’t matter. “I like you.”

His eyes were intense and sent a shiver down your spine. “I’m sorry.” You said quietly, “I didn’t mean to—”

“You didn’t.” His hand gently grasped yours, pulling it up to his lips. “I just wanted you to know I like you, no matter what.” Okay. Okay. He leaned in, shifting in his chair to lay an arm over the back of yours, taking the hand he held and placing it on his cheek he softly pressed his lips to yours.

Your lips parted and met again. And again. And the timer went off on the counter. His phone shrill and loud letting you know dessert was done. “Hold please.” He whispered against your lips. You felt cold when he removed himself from you, puttering around in the kitchen you heard the stove being turned off and he returned a moment later. “Careful they’re hot.” Two perfect chocolate molten cakes, icing sugar and white chocolate sauce drizzled on top.

“Thank you for tonight.” The two of you stood in front of your open door, his shoes had been slipped back on, hair no longer in a messy bun it hung loose around his shoulders. You were sure it had been your fingers that had worked it loose, but you couldn’t be sure.

The hot and intense make-out session you’d just had on your couch, tongues mixing and tasting of chocolate. Heavy breaths and soft moans melding together, and just the appropriate amount of wandering hands.

“No,” He said, twirling a strand of your hair around his fingers, “Thank you.” A breath away he pressed his lips to yours again, slowly. Savoring it. “Breakfast tomorrow?” He breathed, resting his forehead against yours in your doorway. You grinned, running a hand down his arm,

“Same place?” He grinned before taking your lips once more,

“It’s a date.”

taglist// @bookish-shristi @saturnki @jennmurawski13 @geeksareunique @the-soulofdevil @tinmunky @captainscanadian @albinotigerpython

#bucky barnes #bucky barnes x reader #sam wilson #chef!au #plus!reader #the falcon and the winter soldier #captain america #the winter soldier #falcon #cbc1kwc

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nutritiondork · 3 years

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What Is a Typical Dinner in Puerto Rico?

Puerto Rico is known for it’s delicious and flavorful food. Typically a Puerto Rican dinner consists of rice, beans, meats, and stews. Mainly cooked in a heavy kettle or caldero. One of the most popular dinners includes beefsteaks, or in other words “bistec”. The beef is marinated in adobo, a mix of salt, garlic, black pepper, and oregano. Then it’s stir fried with onions, and peppers. It is mainly served with white rice, and bean stew, with a side of lettuce, tomatoes, and a slice of avocado. Puerto Rican dinners are super yummy, and the good news is, most dinners are Gluten-Free Puerto Rican Recipes.

Let’s have a look at the detailed cuisine of Puerto Rico and healthy Puerto Rican dinner recipes!

Appetizers and soups in Puerto Rico

Puerto Rican meals usually begin with hot and sizzling appetizers. A few of them are sweet cornmeal aka sorullitos, empanadillas, alcapurrias, and fresh cod fritters. Among the favorites are the empanadillas which are demilune shaped turnovers filled with beef, chicken, cheese, and/or delicious seafood.

For soups, asopao and sopa de platano are some of the most popular soups of Puerto Rican origin. A perfect way to start a savory dinner is to begin with healthy Puerto Rican soups. They are a powerhouse of nutrition with fiber, minerals, proteins, vitamins, and antioxidants. The asopao is made like a chicken soup with rice instead of noodles, and a sopa de platanos is made with plantains. Both are very hearty soups and work great when following a Gluten-Free diet.

Asopao can also be called Sopón. You may find it called; Sopón de Pollo con Arroz. It is a rice-chicken recipe that tastes different in every restaurant you visit.

Sopón de garbanzos con patas de cerdo is among the most authentic variations. It’s a soup made with pork feet and chickpeas. It is definitely a unique recipe found in only some restaurants.

What is the best food to eat in Puerto Rico?

The best Puerto Rican Foods are Tostones, Arroz Con Gandules and Mofongo.

a. Tostones: Puerto Rico is famous for its tostones. This dish is a plantain appetizer or side dish, that is known for being fried twice. The fried plantains aka tostones are paired with mayo-ketchup, a sauce made with mayonnaise, ketchup, garlic, and hot sauce.

b. Arroz con gandules: Considered a national dish of the island, Arroz con gandules is an authentic Puerto Rican recipe. The recipe starts with white rice with added pigeon peas, olives, tomato sauce, sazón, and sofrito. Sofrito is a kitchen foundation consisting of onions, peppers, cilantro, and garlic. Some add plantain leaves on top of the caldero as it cooks to add extra flavor, and make the rice taste like a “pastel”, a Puerto Rican tamale made during the holidays made with green bananas and yautia.

c. Mofongo: While cooking Puerto Rican paleo recipes, you can make mofongo which is mashed plantains. A paleo mofongo recipe includes green plantains, garlic, and salt. The seasoning and filling have beef, chicken, vegetables, or shrimp. Mofongo relleno is one of the most popular dishes in restaurants around the island.

A few of the other best foods are Alcapurrias, Empanadillas, and Rellenos de Papa as appetizers, and Pernil, Pastelon, Pasteles… So many good choices in Puerto Rican cuisine. You’ll want to try it all!

What are the typical Puerto Rican ingredients?

The aroma of cuisines in Puerto Rico comes from a mixture of Adobo and Sofrito herbs and spices. It brings a distinctive flavor and color to most indigenous foods. A DIY Puerto Rican adobo marinade can be made with a blend of oregano, black pepper, garlic, olive oil, and vinegar. Sofrito is a blend of onions, peppers, garlic, culantro or cilantro, blended with a bit of oil. Add Sazón or achiote (annatto seeds), to give rice, soup, and stews it’s shiny yellow color.

A Puerto Rican Sazón Recipe is a mixture of ingredients. They are a delicious mix of Spanish, African, Taino, and American influences. You can add achiote (annatto seeds), coriander, cumin, and garlic. Everyone makes it a bit different, but there are many store bought sazóns that are healthy and delicious. Just make sure to get the ones made with pure ingredients, without artificial colors and ingredients (check out our own healthy blends at the shop Healthy Rican, made by Nutrition Dork).

Make a Homemade Sazón Seasoning Mix by combining annatto, garlic, and salt to start. You can also include cumin, black pepper, coriander, and oregano for a flavorful sazón mix.

Main Dishes in Puerto Rico

There are a variety of main dishes in Puerto Rico. From rice and beans, to root vegetables and fish, and plantains in various recipes. The food in Puerto Rico is always enticing, distinct, and bold. The people enjoy tasty yet easy Puerto Rican recipes. As they grow a diverse range of vegetables, the island is famous for chayote, a pear-shaped vegetable also known as a christophine plant. Along with berenjena (eggplant), and various squashes like calabaza.

What are the two typical dishes in Puerto Rico?

Puerto Rico has a history of savory dishes. Two of the traditional dishes are pasteles and Arroz con dulce. Especially during the holidays. Pasteles are made with green plantains and are generally filled with pork. Can also be made with added yuca or yautia, and chicken. In flavor and texture, many people believe that they are like tamales. Arroz Con Dulce is a coconut rice pudding made of coconut milk, cinnamon, sugar, nutmeg, and cloves. Garnished with cinnamon sticks & raisins and served as a dessert.

Is Puerto Rican food spicy

Puerto Rican food is spicy, but not hot. It is a combination of spices and herbs which makes the food very flavorful and savory. Most of the food dishes include sofrito, adobo, and sazón as seasonings staples.

Desserts and Drinks in Puerto Rico?

The most popular dessert in Puerto Rico is flan, a caramel custard, made with various milks, condensed milk, and eggs. Flan can be made in various flavors like vanilla, cheese, coconut, and even nutella.

There are various sweets like guava cake, orange layer cake, and banana cupcakes.

The most popular dessert ingredient is coconut. You can taste a wide variety of tasty desserts with it. Many serve it as coconut flan, coconut cream, and candied coconut rice. You can also find coconut in popular drinks like piña colada, and coquito (a coconut eggnog for the holidays).

Rum is the national drink. Puerto Rico is its leading producer. A few others that go on the list are coquito, black coffee, and beer (Cerveza).

While the food is spicy (in a delicious not hot way), the people are famous for having a sweet tooth. Right from Puerto Rican Breakfasts to Desserts, the food is worth admiring.

What is Puerto Rican ice cream called?

The Puerto Rican ice cream is called helado del país. It comes in various fruit flavors that are indigenous to the island. Some of the flavors are coconut, pineapple, guava, and passion fruit.

A piragua is another type of “ice cream”. It is not really ice cream, but more like a snow cone as it is a shaved ice cone in the shape of a pyramid, with a fruity syrup on top. The syrup comes in different flavors. They include raspberry, pineapple, coconut, guava, or tamarind.

Piragua is a blend of Spanish words pirámide ("pyramid") and agua ("water").

What drink is Puerto Rico known for?

Puerto Rico is famous for Pina colada, a famous rum-based cocktail.

It is an easy Puerto Rican recipe as it is a proportionate combination of coconut cream, pineapple juice, ice, and rum.

Dinner Etiquette in Puerto Rico

You say "Buen provecho" (enjoy your meal) when you visit a restaurant. At lunch, you say “Buenos dias.” And, it is “Buenas tardes” during dinner.

Puerto Ricans are friendly. You are expected to greet and smile even when you do not know the people sitting at the next table.

What time is dinner in Puerto Rico?

People prefer to consume dinner late in Puerto Rico. Many of the restaurants do not open before 6 in the evening. Until 7, it is usually a person or two. Yet it gets crowded after 8:00 p.m.

Do you tip waiters in Puerto Rico?

In Puerto Rico, tipping is the usual etiquette. It is like most other parts of the U.S. Also, it is an essential source of income.

Fifteen percent of the bill is the average after you have enjoyed a great meal. It is not mandatory to tip in bars. But, you can still tip with $1 per drink.

Takeaway

Puerto Rican Dinner draws influences from American, Taino, Spanish and African cooking. The typical dishes comprise a variety of exotic blends. It reflects the colorful culture. The tropical ingredients make the perfect culinary diversity. Visit Nutrition Dork for healthy Puerto Rican dinner recipes.

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In case you can not view this video here, please click the link below to view What Is A Typical Puerto Rican Dinner? on my YouTube channel: https://youtu.be/rhp0w62e6qI

#Puerto Rican Dinner #healthy Puerto Rican dinner recipes #Nutrition Dork #Healthy Puerto Rican Recipes

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purplesurveys · 4 years

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1. What’s the last thing you ate? Shawarma. It was a usual meal of mine at school so I’ve been missing it a lot during this quarantine, and I was happy when my dad got me a couple ones yesterday.

2. What’s your favourite cheese? I haven’t been super experimental when it comes to cheese mainly because the better ones are a little expensive and I’m more willing to spend my money on other foods...but the best one I’ve had is feta.

3. What’s your favourite fish? My favorite cooked or grilled fish is tilapia and eel; as for raw fish I love tuna.

4. What’s your favourite fruit? I don’t really like fruit but I’m open to eating avocado-flavored things like shakes and cheesecake; and I’m okay with strawberry-flavored candy hahaha.

5. When, if ever, did you start liking olives? I’ve never liked olives. I take them out of my pizza and such.

6. When, if ever, did you start liking beer? I never *liked* beer but sometimes I’ll have a bottle if and only if it’s to socialize at a party. I just keep the grimace to myself lol because I personally never found it good. I had my first beer at Marielle’s debut, four years ago.

7. When, if ever, did you start liking shellfish? High school. That was when my palate started to expand and I wanted to try being more adventurous with food. I got into shellfish pretty early on and my mom even used to buy a kilo of mussels just for me.

8. What was the best thing your mum/dad/guardian used to make? I love my dad’s laksa, risotto, curries, and chicken wings. My mom doesn’t cook much but I do like her spaghetti.

9. What’s the native specialty of your hometown? My city doesn’t have native food of its own; and I’m not sure about my province’s specialtes either only because cuisines from other provinces are far more popular. I can say though that most visitors who come to the country often try adobo, sinigang, kare-kare, and bulalo.

10. What’s your comfort food? Cheeseburgers, samgyeopsal, pad thai, and chicken wings.

11. What’s your favourite type of chocolate? Milk chocolate. And it gets a lot of flak because it’s not actually chocolate, but I do enjoy the flavor of white chocolate too.

12. How do you like your steak? Rare.

13. How do you like your burger? I like mine with caramelized onions, a mayo-based sauce, and brioche buns; barbecue sauce or jalapeños are add-ons I have no problem being put in my burger. I don’t like tomatoes, pickles, and lettuce.

14. How do you like your eggs? Scrambled if on toast; omelette with cheese, tomatoes, mushrooms, and bell peppers if with rice; and obviously, poached if on top of an Eggs Benedict. I don’t have a preferred style for eggs.

15. How do you like your potatoes? As French fries or mojos.

16. How do you take your coffee? If someone is making the coffee for me, I request for lots of cream and sugar. I’d drink any kind of coffee but black. If I’m at a coffee shop I typically get caramel macchiato.

17. How do you take your tea? I enjoy lemonade iced tea. I don’t really like hot tea.

18. What’s your favourite mug? I suppose my favorite is the only mug I own, which is a white mug that changes colors depending on the temperature of the drink inside.

19. What’s your biscuit or cookie of choice? I can’t stand biscuits anymore because those are what my grandma/mom packed for my recess nearly everyday throughout grade school. I don’t like store-brought cookies either because they taste super processed, but my favorite as a kid were the Presto peanut butter cookies.

20. What’s your ideal breakfast? Garlic rice, a packed omelette, and hashbrowns if I’m somewhere fancy. Scrambled eggs and hotdogs when I’m at home.

21. What’s your ideal sandwich? Monte Cristo or banh mi.

22. What’s your ideal pizza: Quattro formaggi. If we’re talking more experimental pizzas, barbecue pizza is a guilty pleasure.

23. What’s your ideal pie (sweet or savoury)? I’m not a big pie person but I do love savory a lot more, like chicken pot pie. I think most of the sweet pies out there are fruit-based anyway.

24. What’s your ideal salad? Spicy tuna salad. I’ve been having such a craving for it :(

25. What food do you always like to have in the fridge? We always have white bread, eggs, my mom’s cranberry juice, and veggies.

26. What food do you always like to have in the freezer? In the freezer we never run out of various meats and frozen meal packs, like frozen bangus, hotdogs, chicken nuggets, French fries, etc. We also often have ice cream, but it’s not a must-have for us obviously.

27. What food do you always like to have in the cupboard? Pasta, canned food like luncheon meat and corned beef, cup noodles, various condiments like soy sauce and fish sauce, 3-in-1 coffee.

28. What spices can you not live without? I can’t cook but I do know I like salt, pepper, paprika, and cumin. I’m sure I’m missing other essential ones lol

29. What sauces can you not live without? Sriracha, bagoong, banana ketchup, gochujang, peanut sauce, gravy, barbecue sauce, aioli, mayonnaise.

30. Where do you buy most of your food? My parents don’t have a supermarket preference; they just go to wherever is most convenient for them at the moment. Once I start doing my own grocery shopping though I would rather go to a supermarket where they’d have a wider selection for foreign foods, like those that would have Pop-Tarts and sriracha sauce. Just the foodie in me that constantly has to have food from other cultures.

31. How often do you go food shopping? My parents do the groceries once every two or three weeks, I think.

33. What’s the most expensive piece of kitchen equipment you own? Aside from the obvious ref or cooking range, probably the coffee maker. Not sure how much it cost my parents but it’s supposed to be branded haha.

34. What’s the last piece of equipment you bought for your kitchen? Dad bought a couple of pans because he didn’t like how our old ones were starting to get too many scratches.

35. What piece of kitchen equipment could you not live without? Refrigerator. So many things would spoil without it...that’s why when we get blackouts the first thing we worry about is how long the ref would stay cold.

36. How many times a week/month do you cook from raw ingredients? I’ve only done it once.

37. What’s the last thing you cooked from raw ingredients?

38. What meats have you eaten besides cow, pig and poultry? Crocodile, carabao, lamb.

39. What’s the last time you ate something that had fallen on the floor? Don’t remember exactly when but it has to be sometime recently. I’m not too grossed out by this.

40. What’s the last time you ate something you’d picked in the wild? I have never done this.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Indian, Thai, Italian, Japanese, Chinese, Mexican. This question is a teeny bit annoying and a little offensive. How would you like it if I referred to American food as ‘ribs’ lol

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – Vodka, rum, (some) whiskey. I don’t drink brandy because that’s what my grandpa, who had alcohol issues, used to drink.

43. Arrange the following in order of preference: Garlic, Basil, Lime, Mint, Ginger, Aniseed – Aniseed, garlic, basil, ginger, lime, mint.

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. –

45. Bread and spread: I don’t really munch on this particular food. Toast and butter is enough for me.

46. What’s your fast food restaurant of choice, and what do you usually order? It’s either KFC or Jollibee. In KFC I get a Zinger and a brownie; in Jollibee, I usually order the chicken-spaghetti set, large fries, and a Yum Burger. If they have tuna pie on the menu I’d get that too. My appetite gets exceptionally large when it comes to Jollibee hahahaha.

47. Pick a city. What are the best dining experiences you’ve had in that city? I no longer remember what exactly I ate but I had a blaaaast eating in Bali. I also had a sushi platter in Fukuoka that I’ll never forget.

48. What’s your choice of tipple at the end of a long day? I don’t drink regularly but if I’m out with friends and we want to chill after a tiring day, we get a pitcher of a mixed drink.

49. What’s the next thing you’ll eat? Eggs and hotdogs for breakfast. Probably with bread.

50. Are you hungry now? A little bit, considering it’s nearly 10 and I still haven’t had breakfast.

51. Do you eat your breakfast everyday? I’ve been having it everyday now because I’ve been home for...most of the year...sigh. But I skipped it all the time when I was in school because getting to class on time and having a clean attendance record mattered to me more than filling up my stomach. 52. At what time do you have breakfast? On weekdays I have it between 9-10 AM. On weekends when my parents are home, we have brunch instead at around 10:30-11 AM because they wake up late.

53. At what time do you have lunch? I normally skip lunch now. In school I just had tiny eating breaks throughout the day, but I didn’t have lunch per se.

54. What do you have for lunch? My usual purchases were instant noodles/kwek-kwek, tapsilog from Rodic’s, or shawarma rice. Thrived on these three for my entire college life.

55. At what time do you have dinner? 7-8 PM, depending on whenever my dad is finished cooking.

56. What do you have for dinner? My dad likes changing up our dishes everyday :) It’s one of my favorite things about quarantine. Outside of the quarantine, I’ve never had a main dinner dish.

57. Do you light candles during dinner? No.

58. How many chairs are there in your dining room and who sits in the main chair? 6 chairs. We don’t have a ‘main’ chair that’s larger than the rest, but my dad is the one who sits on the chair on one end of the dining table, or what we call the kabisera in Filipino. My mom, siblings, and I sit on either side of him.

59. Do you eat and drink using your right hand or the left one? I use my right hand for the spoon and my left hand for the fork. I drink with my right hand most of the time.

61. Mention the veggies that you like most: Broccoli, cauliflower, lettuce, cabbage, spinach, asparagus, string beans. Idk what eggplants and bell peppers are but I like those too.

62. What fruit and vegetable do you like the least? Cucumber and ampalaya. 63. You like your fruit salad to have more: Air. Hahahaha I do not like fruit salads.

64. You prefer your vegetable salad to contain more: I love vegetables but don’t really eat vegetable salads? I don’t think I’ve even heard of those.

65. What’s your favourite sandwich spread? Whatever goes on banh mi.

66. What’s your favourite chocolate bar? Whittaker’s peanut butter chocolate.

67. What’s your favourite dessert? I really love macarons, cupcakes, and cheesecake.

68. What’s your favourite drink? Just water. Other drinks make me fuller more quickly.

69. What’s your favourite snack? Pringles, French fries, corndogs...anything deep-fried, really.

70. What’s your favourite bubble gum flavour? Strawberry, or just the original bubblegum flavor.

71. What’s your favourite ice cream flavour? Salted caramel, queso real, or cookies and cream.

72. What’s your favourite potato chip flavour? Original or sour cream and onion.

73. What’s your favourite soup? Miso. Have to have it whenever I have Japanese food.

74. What’s your favourite pizza? Already answered this, but I will always order quattro formaggi if I see it on a menu.

75. What’s your favourite type of dish? I have lots of favorites, but I think chicken curry takes the cake for me.

76. What food do you hate? Fruits, any dessert with fruits.

77. What’s your favourite restaurant? Yabu. It’s a Japanese restaurant that doesn’t even serve sushi (because I’m still ticked off by that sushi question lol).

78. Do you eat homemade food, or food delivered from outside? These days I eat food cooked by either parent. But when I’m on my own, I buy my food.

80. Who cooks at home? My dad does most of the time. My mom will make breakfast on the weekends.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I’m not on any.

82. How do you keep yourself fit? I just moderate my food intake in general and make sure I stop eating once I feel full. I don’t work out or count calories and stuff.

#survey #surveys

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wlstories · 4 years

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IMPORTANT: Don’t let the stress of the world put you in a position where you’re eating your way through the news cycles. These are stressful times, and while you can’t control the outside world, the one thing we CAN control is what’s on your plate. Cooking is one thing we need to do during social distancing so we might as well enjoy the process. It makes time go by faster and presents an OPPORTUNITY to learn and grow our talents!! My dinner this Sunday night 👉 @realgoodfoods bacon wrapped stuffed chicken with pepper jack cheese!! (Spicy and INSANELY GOOD!!) 380calories 32 grams of protein!!! Only 3 carbs!! Paired with spinach salad (my all-time favorite) a lil low cal blue cheese @kensdressings and @birdseyevegetables French cut green beans marinated it in a sweet pineapple-garlic sriracha glaze with a drizzle of sriracha on top....I made it fancy. ____________ Plus I get to show off my new @disney Ink & Paint series plates! how freaking cool are there’s?!? Where my Disney nerds at?? 😉 and I think even @crowmoonkitchen would be impressed by my mad plating skills. Side note: I miss Disney and can’t wait until it’s safe to go again!! Maybe the next @wlmeetup has to be at Disney?! Anyway tonight’s total calories: 500 ish. For a FULL MEAL that insanely filling. How can you beat that? A lot of this journey is simply about changing the way you think about food not depriving yourself!!!! The moral of the story is you can have what you want you just have to be smart about it. Count calories and don’t beat yourself up when you have a bad day. Hopefully this message helps somebody in our community. _______________________ Add me on the Facebooks👇 Facebook.com/Keithwls ________________________ #wlstories #motivation #fitness #health #wellness #healthychoices #weightloss #weightlossjourney #realgoodpizza #positivevibes #realgoodfoods #fattofit #socialdistancing #obesetobeast #fedupfam #eatathome #extremeweightlossjourney #smartpoints #countingcalories #cheatmeal #mealplanning #mealprep #nevermissamonday #budgetmeals (at South Tampa, Florida) https://www.instagram.com/p/B-DsElIht4M/?igshid=1azvq0zr96y67

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abhiseoblogs-blog · 5 years

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Laxmi Cold Drinks

Introduction:-

LCD start to create a peaceful and lively space where people could have a wonderful meal, relax and feel rejuvenated, meet over aromatic coffees and fresh beverages accompanied with delicious fast food, exchange ideas over wholesome global cuisine and ‘just be’ in a friendly and aesthetic environment with friends and family enjoying nature’s bounty. It’s a place where you can hang out with your friends or just enjoy your alone time. The place is light spirited and friendly. We can serve you in dining, in packing, home delivery & also we available for outdoor catering.

About Us:-

We are having experience of 50 years in juices and shakes to understand the actual Unique taste of a customer and providing the actual fresh juices and shakes, set up in 1968, positions itself as a fresh and healthy brand at affordable prices. It sees potential in India’s ₹8,000 crore quick-service restaurant market owing to consumers’ inclination towards fruits, juices and the increasing shift to healthy eating options as well as the country’s “attractive demographics, including the increasing middle class demand for affordable ‘treats’ such as premium coffees, smoothies".

SERVICES:-

Shakes:

Cold creamy shakes became popular in 19th century ,This was also used to make ice cream, which made ‘frozen milkshakes’. The rapid growth of the Temperance movement created a demand for non-alcoholic beverages, and places where they could be enjoyed.

On the basis of budget : Whatever your budget, your collection should be focused on pieces that truly speak to you.

They have a nice upscale menu in that they focus on delicious, creative and healthful items plus we have a wide varirty of fast food items,juices & shakes.

As the weather heats up, most of us crave something cold to drink. And can you get much colder than ice cream you suck up through a straw? The culture of shakes now become most common to cool you in hot summer of suncity.And we bring the top loaded ice cream shakes,milk shakes and thick shakes to freeze you down&satisfy your cravings in the summer season of suncity.

Today, fast food restaurants represent the most common place to purchase a classic shake. We found the seven best to satisfy your sweet tooth. Try them all, but especially don’t miss these shakes:

Jamajam Shake : We kind of expected “ to do a pretty solid shake, and Jamajam did not disappoint. Not only does the chain use real, hand-mixed Fruit cream, but Serious Eats also calls it, “absurdly rich. It was the thickest shake I tried; my straw was worthless for the first 15 minutes.”A pure essence of Mixed fruit shake , Fruit Cream with shake will complete your cravings for fruits and having a sweet tooth .

Pineapple Milk Shake: A purity that continues with more than 50 years , Our most selling shake which satisfy more than thousands of customers with pure pineapple taste and adding on the ice cream makes it more rich and soothing.

Choco Chips Shakes:Our thick, rich milkshakes come hand-scooped to order with real milk blended in. They also come in the classic flavors, as well as chocolate chip cookie dough, Nutella, Hazelnut and more. a blend of Choco chip ice cream and rich milk adding whipped cream and choco chips for the topping — really makes you look like a pro. But if you also need a caffeine fix, go for a coffee shake, instead.

Oreo Chocolate Shake:Much evidence suggests that Oreos and ice cream go extremely well together. It’s basically a scientific fact.And that leads us to the best combination of Oreos and any dairy products: Oreo milkshakes, which are absolutely delicious. Rich, creamy, and smooth, these sweet treats can bring you back to the very best parts of childhood.

Royal Dry Fruit Shake:Dry Fruit Milkshake is a unique recipe which makes for a healthy beverage with valuable additions of a variety of dry fruits.As dry fruits are integral to Indian cuisine, this milkshake recipe is a celebration of the goodness of dry fruits in the form of a shake which would delight one and all from kids to adults. This recipe utilizes such common ingredients from an Indian kitchen like almonds, pistachios, anjeer, cashews, milk, and sugar to be blended together into this heavenly beverage. This recipe gives a stiff competition to the smoothies and milkshakes found at your favourite restaurants and cafes.So, do not wait and try out this recipe to enjoy this refreshing beverage with your family and friends.

Juices

Fruit juices here clearly mean fresh juices extracted from whole fruits at home and not the packed ones. What's the best way to relieve hunger pangs, ask an expert and he will tell you to grab a bowlful of fruits or a glass of fruit juice that will not only fill your stomach, but also keep you energised and fulfilled through the day. Fruits are power packed with essential nutrients and minerals we require for the day and so do fruit juices; after all, juices are a byproduct of fruits, right? Juicing fruits has become a convenient alternative to quickly consume important nutrients. While there are benefits to drinking fruit juice, it may not be as good as a whole fruit.

Fruit juice is a good option for people who are picky eaters, so you can combine other fruits to make it tastier and flavourful. Eating whole fruit does not give many options, however, some people like it this way.

Variety of Fruit juice : Mosambi i.e sweet lime juice ,pineapple ,apple,pomegranate,Mix Fruit and many more to finish your thirst & dehydrate your body with a natural substance and maintaining a healthy life without any preservatives.

3. Snacks : To make your evenings lighter and smarter with Pocket friendly snacks , And to satisfy your hunger for short time period. Having a variety of snacks :

French Fries or Finger Chips are deep fried potatoes hugely popular across the

world.One of the most loved finger food by kids and adults alike! French fries make snacking look good. They are easy to eat,thinly sliced potatoes are deep-fried till they're crisp on all sides and then sprinkled with salt, pepper or really any seasoning of your choice. The best part about french fries is that you can pair them with just anything from burgers, pizzas or enjoy it as is with a side of tomato ketchup. You can have french fries as a side during breakfast, mid-meal or evening snacks with tea.

4. Fastfood-

We serves fast food cuisines like Pizza, Burger,Chinese,Sandwiches and a lot more to satisfy the hunger with being ready your meal in few minutes.

As combination of sandwiches with fresh juices and shakes complete your one time meal and getting ready in no longer time with few bucks $.

Having a wide range of pizzas,burgers,jumbo girlled sandwiches & chinese cuisines will make you crave for your unlimited choices.

One of the best comfort foods for anyone would be a pizza; a perfectly baked pizza base with an assortment of your favourite veggies along with lots of cheese oozing out to make us happier than ever. Undeniably it is one of the best food ever.

offers not just lip-smacking thin and thick crust pizzas, but a range of pastas and wings along with garlic breads, breadsticks, cheesesticks and cold and hot beverages.

Nothing can beat the joy of taking a bite into your favourite sandwich after a long and tiring day. It's easy to prepare and makes for a light and healthy snack.

Not so long ago the concept of burgers had taken the food world by storm.Crisp and crunchy pattie made with potatoes and peas coated with bread crumbs and sliced between burger buns along with mustard and mayonnaise

If you are a Chinese food lover, you'd know how amazing delicacies are; and no we aren't talking about the authentic Chinese food. Here, we are referring to the Indianised version of the Chinese cuisine. The addition of extravagant flavours in schezwan rice, noodles, vegetable and paneer make the Indo-Chinese delicacies special. Interestingly, no Chinese person would be able to identify these dishes as their own, most of which appear to be made from a mix of soya sauce, chili sauce, tomato ketchup and schezwan sauce. These dishes developed right here in our country only to satisfy our palates that love hot and spicy food. Authentic or not, the food has definitely grasped our taste buds and refuses to let go.

Contact Details:- LAXMI COLD DRINKS 3, City Plaza, Opp Medical College Shastri Nagar, Jodhpur,Rajasthan 342003. Email: [email protected] Web:www.laxmicolddrinks.com Phone: +91-78777 74999

#food #foodlover #shakes #juices #foodbloggers #foodie #healthyeatings #healthy #fitnessdrinks #smoothies #hangout

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art-of-manliness · 6 years

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How to Make DIY Infused Vodka

From berry whiskies to cucumber vodkas, flavored liquors have been around a long time. In the past, they’ve been known more for their cheap price (and cheap quality too), but lately even higher-quality brands have been doing flavored spirits. This is especially true of vodka. My local liquor warehouse in fact has a whole aisle for flavored vodkas. The cheapo brands use syrups to impart flavor, but the higher-end products get their distinct taste via infusions: whole fruits, vegetables, and other foodstuffs are soaked in the liquor, allowing the spirit to absorb some of their essence. While those products are indeed plenty good, and not even all that expensive, necessarily, you’re limited in the flavor selection. When you do DIY infusions at home, on the other hand, the flavors are limited only by your imagination — and willingness to try quirky new things. Plus, it’s just fun to do it yourself — makes you feel like a mad scientist mixing up new concoctions! Vodka is the ideal spirit for making infusions, as other liquors are more fickle. Whiskey and tequila have such strong flavors on their own that trying to mix anything else in is risky. With whiskey, something like vanilla or cinnamon can work well, but it’s a far more limited “canvas” in regards to what actually tastes good. Vodka, with not much real flavor of its own, can take on a broad palette of different flavors. Below I list out the supplies needed to get started making your own vodka infusions, a few general tips, as well as 5 great recipes to try. Not only will you enjoy sipping on these DIY infused vodkas yourself, they make for great gifts to give to others. Supplies * Vodka (a middle-of-the-road variety) * Mason jars (I used 16 oz) * Cheesecloth (I used grade 90; the higher the number, the finer the cloth) * Strainer * Infusions (bacon, coffee, fruit, vegetables, etc.) * Funnel (optional, but makes life a little easier) * 375ml bottles (optional) * Customized labels (optional) A Few General Infusing Rules Start small. Using about 12oz at a time — in a 16oz jar �� seemed the perfect size for experimenting. That amounts to about 375ml, which is half of the normal 750ml liquor bottles that most of your spirits are packaged in. If you go smaller than that, it’s sometimes hard to get infusion ratios right — you need to use very small amounts of things, and possibly end up with a bunch of leftover supplies. And if you try to infuse a whole bottle at a time, you risk not being happy with the end result and being stuck with a whole bottle of something you don’t care for. Taste your infusions every 12-24 hours. Since different infusions require different steeping times (more on that below), and everyone’s tastes are unique, you should be tasting your infusions every 12-24 hours. It’s amazing how much can change in that time period. You don’t want to let something sit for 5 days, only to realize that 2-3 days would have been better (yes, I did that with my first batch of coffee vodka). Differing ingredients need different steeping times. Peppers and coffee only need a day or two, while most fruits and non-spicy produce (like cucumber) can use a full 5-7 days. Keep this in mind especially when mixing ingredients. For the pineapple jalapeno infusion that I made, the pineapple steeped for about 5 days on its own before jalapeno was added for a single day. Strain everything through cheesecloth. Line a strainer with cheesecloth and place it over a large measuring cup. Pour your infused vodka through. 1-2 times does it for most infusions. After you’ve poured all the vodka through, squeeze all the liquid out. Those last drops will be extra concentrated! No matter what kind of infusion you make, the final step in the process is always to strain it through cheesecloth. You set up a strainer on top of a measuring cup or bowl, line it with cheesecloth, and pour the infusion through. The higher the grade of cheesecloth, the better the final product will be. I used 90 grade, which seemed perfect. For fruits, one straining seemed enough. For messier infusions like bacon and coffee, two strains should do the trick. Package into nice 375ml bottles with custom labels for gift-giving. Mason jars aren’t all that easy to pour out of, nor do they look the best for gift giving. Buy a few 375ml bottles for this purpose, and print some custom tags. Crushtag.com offers a ton of options, and it’s cheap. I left a space on the bottom right of the label to handwrite the particular flavor. These vodka infusions make for excellent, unique, inexpensive gifts come Christmas (or birthdays, to give to hosts, etc.). I’m of the opinion that 375ml is the perfect amount for gifting. A $25 1.75L bottle of vodka will get you a few smaller bottles (though probably not perfectly 4 — whatever you’re infusing is bound to soak up some of the vodka). Buy some empty bottles, make custom stickers (they’re cheap and look nice from crushtag.com), and hand ‘em out to your favorite people! Quinine Vodka (for James Bond Vesper Martinis) Most James Bond aficionados know of the unique martini order he gives in Casino Royale. It contains both gin and vodka, but also Kina Lillet, which at one time was a “tonic wine” that contained quinine. The current recipe for Kina Lillet doesn’t include that quinine, so it has to be found elsewhere in order to make a true James Bond Vesper martini. To do that, you’ll make a cinchona bark infusion (the cinchona tree is where quinine comes from). It should be noted that cinchona bark is not real easy to come by. I had to get it on Amazon, and by the pound was the best price I found. Also, since it’s used in small doses and really only in this specialty cocktail (unless you come up with something else!), I only made 6oz of this one versus 12oz for the rest of them. Directions: * Put about ¼ cup of cinchona bark into mason jar. * Pour 6oz vodka into jar. * Let steep 1-2 days. Taste every 12 hours or so; if it becomes too bitter, strain it with cheesecloth and call it good. Pineapple Jalapeno Fruity (and tangy). Spicy. Certainly unique. It’s everything you need in a vodka infusion. While the pineapple on its own is plenty good — and perfectly acceptable if spicy isn’t your thing — the added jalapeno gives a nice spicy flair. Directions: * Cut up a pineapple. Place 3-4 rings in the mason jar. * Pour in 12oz of vodka. (Or whatever fits, all the way to the top of the jar.) * Let steep for 5-7 days. * Filter through cheesecloth, and pour back into jar. * Place a halved jalapeno in jar and let steep for about a day. * Give it a taste every 12 hours or so, and see if it’s to your liking. When it is, remove the jalapeno and filter once more through the cheesecloth. If not, let steep another 12 hours. Bacon Once frozen, that grease at the top will be even more separated and hardened, making for easier removal. Bacon vodka is admittedly a little bit of a gimmick. On its own, it tastes a bit weird. It’s really bacon-y. But, it makes a great base for a Bloody Mary, and can be a fun drink to share at an informal social gathering, like a poker night (everyone has to have a shot of bacon vodka before they can buy back in, or something). Directions: * Cook 5-6 strips of bacon. Eat bacon. * Let grease cool some, but not to the point of hardening. About 5 minutes will do. * Carefully pour grease into mason jar. * Pour in 12oz vodka. Give it a shake. * Let steep for 6-8 hours; can be overnight if needed. (With bacon, you won’t really over-steep it, but extra time doesn’t really do anything since the grease hardens and separates.) * Place in freezer for about an hour; this hardens the grease a bit more, making it easier to remove and strain. * Scoop out the hardened top part, and strain the rest through cheesecloth. * For this infusion, I strained it 2X just to make sure there was no grease getting through. Your final product will be a little yellow, but should also be fully transparent. Blackberry After about 5 days of steeping. This is sort of a “set it and forget it” infusion. The blackberry vodka can steep for much longer than other infusions. It’s not acidic like pineapple, or spicy like jalapeno. It’s a pretty mellow flavor, and you get a pretty mellow infusion out of it. On its own, it’s not quite enough flavor, but mixed with tonic or used as the base of another cocktail, it does very well. It’s also a rich deep purple color that looks impressive when given to guests. Directions: * Place about 1 cup of halved blackberries into mason jar. * Pour 12oz vodka into jar (or whatever fits, all the way to the top). * Let steep for at least 5 days, up to a couple weeks. * Strain with cheesecloth. Coffee & Coffee Vanilla This infusion was probably my favorite. It can be served in a whole bunch of fun cocktails (coffee martini, both black and white Russians, coffee old fashioned, Colorado bulldog, etc.) but it’s also delicious on its own over ice (or ice cream!). It also makes a really nice dark brown color that you don’t often see in vodka. The coffee infusion after 1, 3, and 5 days. 3 days is ideal, in my opinion. On day 5, it tasted a bit too strong. You don’t actually want to use an expensive, small-batch coffee for this. I read from multiple sources that even cheaper coffees tend to convey the same sorts of flavors. You especially don’t want anything that’s a light roast; the flavors aren’t quite bold enough to come through as a pure coffee flavor in the vodka. Get yourself either a whole bean espresso or dark roast. Directions: * Measure out ½ cup of whole coffee beans and place them into jar. (There are recipes that use ground coffee, but this way is just as effective and far easier to strain/filter.) * Put 12oz vodka into jar. * Let steep for about 3 days, giving the jar a swirl once a day or so. (You could steep for less time, depending on your tastes, but don’t go more than 3-4 days — beyond that and it begins to taste a little too much like coffee.) * Strain through cheesecloth. One time should do it, but if you see any chunks, another won’t hurt. * Optional: From the very beginning, throw in a vanilla bean cut into 1-inch chunks. As with all of these, give it a taste every 12-24 hours and see what you think. If at any point the vanilla becomes overwhelming, it can easily be pulled out with a spoon. After straining, pour your finished products into these handsome 375ml bottles, and give out as fun, easy, and inexpensive DIY gifts. The post How to Make DIY Infused Vodka appeared first on The Art of Manliness. http://dlvr.it/Qqc98N

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livingcorner · 3 years

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10 Terrific Ways to Use All Your Summer Tomatoes

When I was a kid, I would not eat tomatoes. I swore I hated them. Sure I would eat ketchup and tomato sauce, but not actual tomatoes. When I became vegan, everything changed. Suddenly, I learned to love lots of foods I wouldn’t eat before, and tomatoes were one of them. Currently, I eat tomatoes every single day in one form or another. They are one of the foods I cannot run out of or I feel lost and deprived. Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteaks, Roma Plums, Vine-Ripened, Grape, Cherry, Heirloom, and so many other types of tomatoes. Each has their own flavor and personality and each can be used in multiple ways.

You're reading: 10 Terrific Ways to Use All Your Summer Tomatoes

If you grow tomatoes, you will probably be swamped with them by the end of summer. Maybe you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty of the farmers market. However you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know you can use fresh tomatoes to make tomato sauce or salsa, and you know they taste great in salads and sandwiches. Well, here are 10 different ways to use all those beautiful summer tomatoes.

1. Make Homemade Bruschetta

Heirloom Tomato and White Bean Bruschetta

Tomatoes can have no better friends than fruity olive oil, savory garlic, and crispy bread. Bruschetta is a favorite appetizer or hors d’ouvres. I make a Garlic Tomato Bruschetta that is so good, that and a glass of white wine is all I need for dinner. Here’s how I make it: Preheat the broiler. Place thin slices of Italian, Ciabatta or French bread onto a baking sheet.

Drizzle extra-virgin olive oil over them and broil for just 3-4 minutes until they are crispy and golden brown. Remove the bread from the oven and set them aside. In a skillet, heat a spoon of extra-virgin olive oil over medium heat. Add 4 minced garlic cloves and a pinch of red pepper flakes and cook for a minute until the garlic starts to soften. Add 1 pint of halved grape tomatoes and toss in the seasoned oil. Cook for 4-5 minutes until the tomatoes soften. Season with salt and pepper and spoon the tomatoes onto the toasted bread. Garnish with fresh parsley or basil and vegan grated parmesan. Make a lot. This is addictive. Don’t say I didn’t warn you.

Read more: 10 Vegetables to Plant in the Fall and Winter That Will Withstand the Cold

2. Make Soup – Raw or Cooked

Gazpacho is a Spanish soup that is served cold. It’s also easy to make – just blend ripe tomatoes with any other produce you desire onions, cucumber, bell peppers and even watermelon. Chill it and enjoy it. It couldn’t be easier. This Raw Tomato Red Pepper Soup combines meaty tomatoes, sweet bell pepper and spicy chipotle for a refreshing and beautiful soup. If you prefer your tomato soup hot, try this traditional Quick and Rich Tomato Soup or this creamy Tomato Coconut Soup.

3. Make Stuffed Tomatoes

Usually, when we make stuffed dishes, we put tomatoes into the vegetable we are stuffing but how about stuffing the tomatoes themselves? All you have to do is hollow out the tomatoes and replace the pulp with your favorite fillings. Toss cherry tomatoes with olive oil, salt, and red pepper flakes, and then stuff them with your favorite spread or vegan cheese. Broil them until the cheese melts and the tomatoes soften about 2 minutes. Garnish with fresh herbs and impress your guests with this beautiful appetizer.

Larger tomatoes can be stuffed to make a healthy and delicious entrée or side dish. I hollow out large beefsteak tomatoes and stuff them with a mixture of sauteed mushrooms, spinach, quinoa and the pulp from the tomatoes. Place them in a baking dish, sprinkle a few bread crumbs atop each one and bake for 30 minutes. For a lighter dish, stuff the tomatoes with your favorite summer salads like this Chickpea Waldorf Salad or this Tempeh “Tuna” Salad. It��s refreshing and you get to eat the plate!

4. Make Your Own Dried Tomatoes

I love sun-dried tomatoes. They add a tangy flavor to dishes and make a great snack too. You can buy sun-dried tomatoes in the store but why not make your own? Whether you use a dehydrator, your oven or the sun, it’s easy to dry foods yourself. To make your own oven-dried tomatoes, halve ripe tomatoes lengthwise and scoop out the seeds. Line a baking sheet with foil or parchment paper and toss the tomatoes in olive oil, salt, and pepper. Set your oven on its lowest temperature (150 degrees) and let the tomatoes cook for eight hours or until they have shrunken. Then use your self-dried tomatoes to make Raw Lasagna with Cilantro Pesto, Sundried Tomatoes and Marinated Veggies, Quinoa with Secret Pesto and Sun-Dried Tomatoes and this beautiful Sun-dried Tomato Tart with Zucchini Hummus.

5. Make Fried Green Tomatoes

Red tomatoes shouldn’t have all the fun; green ones deserve love too. Unripe green tomatoes are the star of the southern dish, Fried Green Tomatoes. Because they are unripe, green tomatoes are firmer with less moisture which means they hold up to frying better. You could fry red tomatoes but if they are juicy, it could get messy. Simply slice the tomatoes, bread them and fry them. Try these Fried Green Beer Tomatoes which are coated with cornmeal and dark beer or my Cajun-flavored Fried Green Tomatoes with Red Pepper Aioli.

6. Make Roasted Tomatoes

Tomatoes are sweet but when you roast them, they get this intense, rich flavor that is savory and succulent. Roasted tomatoes are delicious on their own as a side dish or used in other recipes. Just place halved tomatoes on a baking sheet lined with foil or parchment paper and drizzle them with olive oil, salt and your favorite herbs and spices. You can roast them fast in a 425-degree oven for 20 minutes or slowly in a 250-degree oven for a couple of hours until they are collapsed and softened. Then enjoy them in dishes like this bowl of Miso Roasted Tomatoes with Spiralized Carrot Noodles and these Grilled Avocados with Roasted Tomatoes.

7. Make Pickled Tomatoes

Pickled and fermented foods are delicious with their unique tang and saltiness. We eat pickled cabbage as sauerkraut, pickled onions, carrots and other veggies as kimchi and pickled cucumbers as…well, pickles. So why not pickle tomatoes? It’s easy, they can last a long time, and you can eat them on sandwiches or in salads or on their own. To make pickled tomatoes: cook your favorite spices such as garlic, red pepper flakes, ginger, cumin or mustard seeds in some olive oil for just a minute or two to deepen their flavors. Add one cup of your favorite vinegar and ¼ cup sugar to the saucepan and cook over medium heat until the sugar dissolves, about 5 minutes. This is the brine. Add some salt and let the mixture cool. Take a sterilized jar and fill it with peeled, ripe tomatoes cut into wedges or whatever shape you desire. Pour the brine over the tomatoes. Be sure to leave about ½ inch of room at the top. Cover and refrigerate for several hours. The longer you let the tomatoes pickle in the brine, the better they will be.

8. Make Homemade Chile Sauce

Chile sauce is amazing. It’s rich, sweet, spicy and tangy all at the same time. It’s used in lots of recipes, especially Asian ones. You can buy bottles of chile sauce but some have ingredients such as high-fructose corn syrup and others can be expensive. When I ran out of chile sauce in the middle of making a recipe, I couldn’t substitute anything else so I learned to make my own. It was much simpler than I thought it would be and now I always make it myself.

Let me share my recipe with you: Combine 2 cups of fresh, pureed tomatoes (plums have the best flavor), ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, 2 chopped jalapeno peppers, 1 tsp. each garlic powder and chile powder, ½ tsp. each dry mustard powder and onion powder, a pinch of allspice, and 2 Tbs. vegan Worcestershire sauce in a food processor. If you don’t have vegan Worcestershire sauce, you can use 1 Tbs. each tamari and balsamic vinegar. Add a pinch of red pepper flakes if you want extra heat. Process until smooth and taste for any seasoning adjustments. Keep in a jar in the fridge and use it in recipes such as Braised Seitan Short Ribs in Spicy Chile Sauce, Mississippi Comeback Sauce and Sesame Tofu.

Read more: Create a Beautiful Garden Bed with These Edging Ideas

9. Make Tomato Desserts

Yes, desserts. We use spinach, avocado, and zucchini in desserts so why not tomatoes? After all, tomatoes are a fruit and with more recipes mixing sweet and savory tastes, tomatoes are a perfect ingredient for desserts. The next time you go to make your own ice cream or sorbet, consider giving tomatoes a try by either adding one or two to the recipe or going totally tomato-flavored. Add some little tomato wedges to fruit cocktail or these Raw Fruit Tartlets. Their gentle flavor mingles well with strawberries, watermelon, pineapple, mango, pears, melon and berries. Garnish your tomato dessert with fresh mint or basil leaves.

10. Freeze Your Tomatoes

Even though you can buy tomatoes year round, they are only in season for a short time. Or perhaps, you grew so many tomatoes, you can’t possibly use them all, no matter how many tomato ideas and recipes I give you. Well, the good news is that you can freeze tomatoes so you can enjoy them all year long. Tomatoes can be frozen with their skins or peeled, raw or cooked, whole, chopped, sliced or pureed. If you make tomato soup or sauce, you can also freeze the prepared foods.

To freeze tomatoes, select ones that are ripe and firm. Wash them gently and blot them dry. Prepare the tomatoes by cutting them into the desired shape and place them in a single layer on a cookie sheet that will fit in your freezer. After they are frozen, transfer the tomatoes to freezer bags or sealed storage containers. When you need them, just thaw them out and use them in any cooked recipe (thawed tomatoes will be too mushy to eat like you would a fresh tomato). Frozen tomatoes can last up to 8 months so you can be enjoying summer tomatoes in the middle of a winter snowstorm.

There is no food more versatile than the tomato. Sweet or savory, raw or cooked, alone or as part of a recipe, tomatoes are nature’s candy. I hope you have fun trying these ways of using your summer tomato bounty and if you have any bushels leftover, send them my way.

We also highly recommend downloading our Food Monster App , which is available for iPhone , and can also be found on Instagram and Facebook . The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, don’t forget to subscribe to the One Green Planet Newsletter !

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us !

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/10-terrific-ways-to-use-all-your-summer-tomatoes/

#livingcornernews

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lvfit-blog · 6 years

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Maui Travel Guide

I live in a really beautiful place. Southern California has nice beaches, stellar hikes, eclectic neighborhoods and palm tree lined streets. So it takes something spectacular for me to be in awe. While in Maui, I found myself stopping to look around and comment on the beauty at least 15 times per day. And I am not exaggerating. The beaches, the plants, the palm trees, the sunsets - everything is gorgeous.

I went to Maui about three years ago, but we spent most of the time at the resort (if you’ve been to the Four Seasons Wailea, you understand why). So this time we made a point to get out and explore more and it made for the perfect combination of adventure and relaxation. The gym at the Four Seasons is perfect if you want to use equipment without leaving the gorgeous surroundings, so I had no problem getting my fitness on (had to with all those fish tacos, glasses of rose, and dessert every single night ya feel me?). The cardio equipment is in an open air part of the gym and there’s a sundeck with TRX, medicine balls, pull up bars, mats, foam rollers and bands, so it’s the perfect spot to squeeze in a morning workout. I used the gym almost every day, we went to a yoga class, and did a workout on the beach!

RESTAURANTS

Morimoto at the Andaz Hotel: This hotel is a really beautiful location for the restaurant. As you walk down the staircase at night, you pass multiple infinity pools that glisten in the moonlight. There’s a sleek sushi bar, indoor seating, an outdoor bar and an outdoor terrace. We sat on the terrace with curved, upholstered seating (super romantic and comfy) and a view of the ocean and pool.

I drank sake (I don’t remember which one), and we started with the hamachi tacos, which were delicious - a crunchy shell with the perfect amount of hamachi and avocado inside. Then we ate the sea urchin carbonara (a little heavy for my taste), braised black cod (insanely delicious), shishito peppers, seafood toban yaki (also ridiculously good - so much lobster, crab and yummy scallops), and a full plate of sushi. This was definitely one of the best meals of the entire vacation. (appetizers range from $16-$30, main courses from $35-$62)

Coconuts: One of my friends read about Coconuts prior to our trip. It turns out that it’s a chain restaurant and there’s one in DTLA now! Trust me, I’ll be checking it out. They’re known for their fish tacos that include slaw with coconut milk. Two tacos come in an order and they’re massive - don’t let the pictures on the wall fool you. The flavors are delicious and each taco includes 17 different ingredients including the fresh fish of the day, cheese, tomatoes, coconut milk coleslaw and mango salsa. I want to go back just for these tacos. Plus, they have beer on tap - my rec is the Bikini Blonde. ($12.75 for an order of fish tacos, around $5 for a beer)

Ululani’s Hawaiian Shave Ice: I’ve been to Hawaii four times, but for some reason I was still under the impression shave ice was the same as a sno cone. I was wrong. Hawaiian Shave Ice is so creamy and soft. Ululani’s signature way is to put a layer of ice cream on the bottom and then the shave ice on top. I went with macadamia nut ice cream to get super Hawaiian and chose strawberry, pineapple and coconut flavors on the shave ice. It was honestly one of the most delicious things I’ve ever tasted in my entire 31 years of living. Again, I am not exaggerating. And I love food. Especially dessert. (around $7/$8 for a medium)

Monkey Pod: Monkey Pod is one of those places that you keep hearing about when you’re in the area, but aren’t quite sure what to think. Every time we asked a local or someone working in the hotel where to go for dinner outside of the Four Seasons, they said Monkey Pod. But they also told us it was a little like a sports bar, so we weren’t sure what to think. Finally on the last night, after hitting all the restaurants on our list, we decided to try it out. It was super casual with a fun bar and cute outdoor patio (where we sat). We ordered the lobster pizza to share as an appetizer (pretty good, although I’m a red sauce person, so it wouldn’t be my first choice), and I got the fish tacos (see a pattern yet?). I will order fish tacos anywhere they are offered, especially in Hawaii. The tacos were great - the mahi mahi was blackened and full of flavor and they were topped with a spicy salsa, avocado and jalepenos. YUM. They’re known for their strawberry pie, so you know we had to test it out. It had a filling that was similar to cheese cake, but less dense - the strawberries on top were to die for. (pizza -$27, fish tacos, $24)

BEACHES

Makena State Park:

Big Beach: This is my favorite beach I’ve been to in Hawaii so far. Just like it sounds, it was huge, with sand the color of that macaroni and cheese Crayola crayon, and water so clear and turquoise that you can see to the bottom even when you’re in five feet of water. The waves were gnarly and there were tons of locals surfing and skimboarding. There’s usually a Jaws food truck in the parking lot selling fish tacos and burritos. I tried the fish burrito for a change - it was really fresh and the salsas were full of flavor. Should’ve gone for the tacos though.

If you walk to one edge of the beach, there’s a rock you can climb over to get to Little Beach. Little Beach is a nude beach with LOTS of interesting scenery if you know what I mean.

Turtle Beach in Paia: We went to Paia Town our first full day in Maui. It’s a cutie little eclectic hippy town with lots of shops and restaurants. I recommend stopping by just to walk around and get a Shaved Ice at Ululani’s. If you go right past the town, there’s a beach with tons of locals and their little kids surfing and some massive turtles. It’s definitely worth seeing and spending some time on the beach.

OTHER:

Snorkel with Kai Kanani Sailing: We researched several different snorkel excursions and we chose this one because we wanted to be around other people (there were about 25 of us on the boat) and be on a nice catamaran. The excursion took us to Molokini Crater and Turtle Town. Molokini had super rough water, so it was difficult to see anything, much less snorkel. We took a boat ride to Turtle Town expecting to see turtles, but there were only three on a nearby beach. Overall, we were a little disappointed in the lack of visibility and the lack of turtles, but the boat was great. The staff was super friendly and knowledgable and the food was pretty good. They provided snacks throughout the trip and a lunch after Turtle Town. I also like the fact that it was BYOB - we brought some champagne (literally the only group that took them up on the booze offer) and had some drinks - post snorkel of course. (around $200 per person)

Nap in a Hammock: This might sound simple, but I was in Hawaii 10 days (5 in Kona and 5 in Maui) and didn’t get in a hammock until the last day. They are everywhere, and are perfect to lounge around with a book or nap in the sun. (FREE)

#maui #maui travel guide #what to do in maui #where to stay in maui #where to eat in maui #maui restaurants #laura varney #snorkel maui

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barbook-mtl · 3 years

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COMPETITION - #HennessyMyWay

500 bartenders worldwide, 16 representing Québec and I’m part of it.

If I get top 20, I get the chance to receive a bottle of Hennessy Paradise Imperial and if I get top 5, I can travel to visit Maison Hennessy which I would LOVE to see. I really wish to prove that I’m worth it and be part of those that bring Montréal into the map. It’s a really long shot but with a good video and my recipe that doesn’t disturb the main spirit, I think I could make it.

So what are we working with ?

Hennessy V.S.O.P (Very Superior Old Pale)

Where does it comes from?

Cognac, France

What is it made of ?

Grapes. Ugni blanc / Trebbiano to be more specific

Sensation on the palate

Juicy fruits Spices

Vanilla Mild tobacco

Now, let’s brainstorm.

Pairing with Grape

Almond Ginger Pecan Strawberry

Apple Hazelnut Raisin Walnut

Chocolate Mint Raspberry

Citrus Pear Rosemary

Pairing with Ugni blanc specificly

light pastas appetizers crab,

poached fish chicken breast shrimp

spicy meals squid, light fish

lobster lemon grapefruit

eggplant basil parsley

dill tarragon ginger

mild mustard white cream sauces sushi

Recipe #1 Test #1

1.25 oz Hennessy VSOP

1 oz Vermouth dry

.75 china china

2 bsp Giffard pineapple

Saline solution

1 drops Pineapple and anise bitter

Method : Stir Garnish : Glass : Rock glass Ice : Home made clear ice Style : Spirit forward

Result : Good but not competition good. Still missing the wow factor and i’ts kinda too sweet.

Test #2

1.25 oz Hennessy VSOP

1 oz Vermouth Dry

.75 oz China china

2 whole dropper of Anise and Pineapple bitter

Saline solution

Method : Stir Garnish : Glass : Rock glass Ice : Home made clear ice Style : Spirit forward

Result : Less sweet, pretty straight forward, but I kinda want to try with sherry instead of the vermouth.

---- Got an idea to have a cheese platter to complement the grapes in the drink, but then thought; why not putting it IN the drink to give it a more buttery feel? ----

Recipe #2 Test #1

1.25 oz Hennessy VSOP

1 oz Vermouth dry fatwashed with parmesan

.75 china china

5 drops of Black Pepper bitter

Absinthe spray on fire (beginning)

Method : Stir Garnish : Herbs bouquet (rosemary, cilantro, chives, mint, thym) Glass : Rock glass Ice : Home made clear ice Style : Spirit forward

Result : Buttery, dry, bitter, with the herbal smell and hint at the end of the absinthe that is sprayed at first. I still taste a lot the Henny and bring up all the ingredients a notch. The only change I will make, is making it up, since I don’t want the ice to delute too much the cognac taste.

This is legit. I really feel like this could be competition worth. It respects my values of representing a spirit without changing the essence and it’s still simple. This is fire. I just need to find a name for it.

Concept wise I got it. Apéro. Owner working her ass off during this pandemic and can’t wait for her shift to be done so she can have her apéro after her long day of work. She makes the perfect drink that will satisfy her needs to relax and enjoy herself. Who said that we weren’t allowed to have an apéro well deserved like before even in the mondial situation that we are in right now?

MOODBOARD

FINAL TEXT

Bonjour everyone,

my name is Tammara Diaz and I represent Fleurs et Cadeaux from Montréal (Québec, Canada) and this is my application for the second edition of #HennessyMyWay bartending program.

- - - - - - - - - - - - -

This is for those who miss having a happy hour with their friends, for my cognac and platter lovers. The aperitif was a sign of comfort and relaxation after work but who said that you can’t still enjoy a well deserved Apéro cocktail even during this global pandemic? I’ll give you my go-to recipe ;)

L'apéro

1.5 oz Hennessy V.S.O.P

1oz Parmesan fatwashed dry vermouth

.75 oz Bigallet China-China

5 drops Black Pepper bitters

Absinthe spray

Method : Stir Garnish : Fines herbes Glass : Nick & Nora Ice : None

- - - - - - - - - - - - -

Let me introduce the reason after these ingredients while I explain the concept behind this recipe.

As we all know the apéro’s goal is to open your appetite. It was at first drunk as wine mixed with absinthe which was called Wermut (Vermouth +Absinth). At some point it was interpreted to be more medicinal where they added herbs and bitterness (Bigallet China china+Fine herbserbs+Black pepper). The most commun way to have Apéro is with cheese platters. You have a variety of cheese that complements the wines, ex: hard cheeses as comté, beaufort, parmesan, pecorino, etc are mostly present in this situation (Instead of having a side of cheese, I fatwashed my vermouth with parmesan to keep both sensations).

Hennessy my way is to never disrupt the essence of the spirit but to enhance the flavours. I went for the classic pairings, but twisting them a little bit and keeping it simple. The Parmesan infused dry vermouth gives dryness to the overall mouth feeling while it adds a fatty side to it. You can taste the parmesan as an after taste, like if you would have a bite of it during a happy hour. China-china Liqueur brings out a herbal feel meanwhile the black pepper keeps the kick of Hennessy. On the aroma side, you will find the absinthe spray and fresh herbs that will enhance the herbal flavour from the cocktail without being overwhelming.

- - - - - - - - - - - - -

Parmesan fatwashed dry vermouth step by step:

Grate 50g of parmesan cheese for 400g of dry vermouth (in this case I used Martini)

Seal the ingredients in a vacuum bag

Cook it for an hour at 88°C

Place the mixture in a mason jar

Keep it in the freezer for about 4 hours

Strain the liquid from the hard layer

Filter the liquid with a coffee filter

Cheers !

I’m not gonna lie, I’m lowkey having panic attacks. I just wish it’s good enough for Maison Hennessy to try it in person. I have no idea if they will just read about it of if they will get all the ingrédients to make it themselves. Anyways. I just sent the email with everything on it. Hopefully it will be enough.

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