men with long hair. you agree.

PSA: tomatoes are not spicy. Tomatoes and tomato products should not be spicy. Pizza sauce isn't inherently spicy. Tomato-based pasta sauce is not spicy. Ketchup is NOT spicy.

If tomatoes are spicy, you have an allergy to tomatoes.

This announcement brought to you by my almost 29-year-old husband learning for the first time in his 2.8 decades of putting food products into his mouth that spaghetti and saucy pizza aren't spicy foods

Easy Ways to Kitchen Witch

If you're new to the craft, or if your path is recently at a cross roads where you're feeling more drawn to kitchen witchcraft, you might be looking for some easy ways to start. So often when you picture Kitchen Witchcraft, you think of elaborate meals of baked goods beautifully decorated. And sure, that can be part of it; but if you try to make Instagram worthy food for every meal, you'll burn out real quick. So how can you Be a Kitchen Witch without braking bank or burning out?

Stirring your intentions

This is going to be brought up any time talking about Witchcraft and Food, so I figured I'd get it out of the way first. The idea being if you want to add energy or personal intention to food, so that when it's consumed the magic activates. A lot of witches swear by: Stir Clock Wise to Add, Stir Counter Clockwise to banish (Get rid of bad stuff in food). I've mentioned this before, I personally don't feel like this makes a difference. Instead, what makes a difference is stirring towards you to add Energy and intentions. Stir away from you to Banish or remove. Which direction is Towards/Away? Whatever way feels right to you.

The neat thing about stirring is you can do it with any food or drink. You don't need to be actively cooking to do some stirring. You can use a straw, a fork, a spatula; whatever. And if you have something that can't be stirred, like a slice of pizza, try turning the plate.

Candle to Raise Power

Any time you're cooking in the kitchen, or doing anything in the kitchen, consider lighting a candle. I have a round candle holder with a lid that I wash and reuse. Just plop a tea light or votive candle in there. Candles are great at heightening the energy in a room, and as someone who's struggled with depression and motivation, I've found this little ritual/routine helps gets me going.

A few tips, first you wanna make sure the candle is in a place where you can see it but not in a place where it may get in the way. I keep mine on the back of my prep counter. Next, avoid strong scented candles. Scented candles can be great for a lot of occasions, but the smell of the candle can muddle or mute the smell of the food. Finally, as with any time you use candles, please practice good fire safety.

Spell Ingredient Correlations can Carry Over to Food

Have you done extensive research on Parsley, Sage, Rosemary and Thyme? Well I got good news! All of that research was not for nothing! Herbs and Spices used in Witchcraft and Spells are commonly used in food. If you use cinnamon in a lot of your spell work for prosperity and success, try throwing some in your food with similar intentions and see how it goes.

Granted, this is not going to apply to every spell ingredient as many plants used in witchcraft are toxic. Or at the very lest can be problematic when consumed in large amounts or if pregnant. So please use some caution and common sense. A little research can take you a long way.

Simmer Pots

These are great ways to elevate your home's energy. Also a good way to use up some dried ingredients that's been laying around. A simmer pot is not anything special. You can take any small pot you got, fill it about halfway with water, add dried or fresh herbs, and leave it on the lowest heat setting on your stove, uncovered. Everything will simmer and release amazing aromas and energy. The properties of the ingredients in your pot can release into the air of your home. This can be good to do in colder months when cleaning. Just warms up everything.

Saucy Symbols and Sigils

If your oils and sauces are in easy pour bottles, consider getting a little creative when you use it. Gunna put some Ketchup or Siracha on that? Why not draw a pentacle. Oiling a pan? Maybe cook your food in a symbol of infinity or life. Or create your own symbols and meanings. Add them to your food to help elevate their magic. You may feel limited by the pour spout, but remember it comes down to intention. But if it makes you feel better, you can always transfer your sauces to bottles with more precise pour.

Make a Magic Potion

If you are not a huge fan of Cooking or Baking, remember there's still options for Kitchen Witchcraft. Magic Drinks. You can infuse your magic into syrups, juices, teas, cocktails, mocktails, smoothies, and more. There are options for people who can't consume alcohol, caffeine, dairy, sugar, any dietary restriction. I think I a lot of people write this option off because they think it focuses too much on alcohol or they don't like tea/coffee. But there's a lot of options when it comes of conjuring drinks.

Cook with Sun and Moon Water

If you're not familiar with Moon water, it's fairly easy to make. You fill a glass jar and leave it out in moonlight to charge with moon energy. Same idea for Sun Water. I find Sun Water is better for general Cooking and Moon Water is better for Teas as the energy from moon water is more mellow.

Adding some Solar Energy with Sun water to soups or to cook your rice and pasta in can help infuse your food with some Solar energy. It ups the overall energy and power of the magic in the food, as well as adds success and thus increases the chance of things working. There's also many other benefits, but listing them all might be worth their own post.

Kitchen Witchcraft is more than Cooking

I think the most important thing to remember is that Kitchen Witchcraft is not just food. Kitchens are often the heart of a home, and many things will go on and get done in a kitchen. Family meetings or get togethers may happen in the kitchen, people may do their reading or web surfing there. Or maybe it's where they do their homework or paperwork. They may do their hobbies at the table or counter. There's more than just food going on in the Kitchen.

So, feel free to expand out. Do some crafts with kitchen supplies or for your kitchen. Protective charms and garlands made out of cinnamon sticks and other items. Or just try other kinds of Magic. Maybe you like the idea of knot magic and want to try knitting a protective scarf. Or you like plants and want to get into garden magic. You don't need to stay in some box; try some stuff out!

I would be tickled to death when my grandbabies ask me to make my dipping sauce for chicken tenders, wings, their saucy fries, and fried anything really, even for fresh veggies ( my favorite is broccoli and carrots).

So I decided, now that I'm in my 90s, I better leave my children, children, children, and now the world a cookbook. This is a simple dipping sauce recipe that's been in my family year's.

Throughout the years I upgraded my recipe to here is the newest recipe:



1 cup mayonnaise

1/4 cup chili sauce ( Heinz)

1 tsp Dijon mustard

1/4 cup ketchup

1 tsp garlic powder

1 tsp onion powder

2 1/2 teaspoons Worcestershire sauce

1/2 teaspoon ground black pepper

1/2 teaspoon Tabasco sauce

1/4 cup olive oil

Juice of one lemon



Mix all ingredients well and store in refrigerator overnight.

“On percussion and RMD, Mr. Saucy HP Ketchup, Pauli Lovejoy! I got the sauce…” Love on Tour: London III vía _withheldclouds

“On percussion and R&D Mr. Saucy HP Ketchup Pauli Lovejoy.”

-Harry being a supportive bestie while introducing Pauli!

Love On Tour 2023: London, Night 3. (16 June 2023)

I Want To Believe: Hawaii's Flying Saucer

"Some alchemy happens as the sauce simmers, the ketchup and soy sauce mingling with the beef juices and the cooked onions. Combined with crisp buttered bread and melted American cheese? It's magical." I Want To Believe: Hawaii's Flying Saucer

The Flying Saucer is a sandwich that originated on the Hawaiian island of Kaua’i and has, over the past few decades, spread at least to Maui and O’ahu as well. It consists of a saucy loosemeat mixture, like a Sloppy Joe filling, placed with a slice of American cheese between two slices of buttered white bread and cooked in a Toas-Tite sandwich iron until nicely browned and, well, flying saucer…

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Ok..... Head canon time! Which of the skeletons open their ketchup packets by whatever way they pick them up? Who opens them by following the dotted line? Who tries to, but ends up tearing it all crazy? And which hooligan is responsible for this insanity?!

The Saucy Bois-

Macaw- Is a Bottle Only kinda guy. He doesn't trust the packets.

Falcon- Tears the packets open then doesn't use them JUST to piss his brother off.

Fox- Tries so hard to open things correctly. Can't win.

Hound- Eats the packets whole to mess with Crow.

Vulture- Still a Bottle Only but will steal the ketchup packets.

Dingo- Eats the packets whole bc why bother opening them? WASTE the free packet??? Madness.

for any given option consider your favorite variety/specific sub type of the condiment included, i.e. hot sauce can cover things like tabasco and sriracha. and if you're thinking of some kind of hybrid sauce that's a combo of two of these, pick the one that you actually like better, we're talking base components

also this is like general baseline condiment preference, regardless of what foods you do or don't use condiments on. consider any foods that you dip, drizzle, or otherwise add sauce to after the food is already made, rather than sauces that are intrinsically a part of a recipe. like if you had a food you were gonna add sauce to, and an array of these sauces were all equivalently appropriate options, which one would you most likely pick

reblog to keep it saucy

this show is simultaneously being my therapy and being the reason I need therapy

Fries with chili cheese sauce are the only thing that will work sometimes. You know? Fortunately, this equally comforting vegan version is now available to satiate that craving! Though it comes together quickly using healthy pantry staples (like fiber-rich lentils!), it feels opulent and special. Friends, all you need to nourish your body and soul are ten ingredients. Allow us to demonstrate how to do it! Given that they are dubbed chili cheese fries, let us talk about the chili first, the cheese second, and the fries third. For the vegan chili, we went with a wholesome base of lentils and seasoned them with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos. It’s a smoky-savory mix that cooks until thick and flavorful. It’s not too saucy because soggy fries are not a winning move! Now, on to the cheese! We opted for our cashew + carrot vegan cheddar, which is also good on grilled cheese sandwiches and in mac ‘n’ cheese. It has a neutral, cheesy flavor and is super creamy and delicious! For the oven-baked fries, we kept it simple with potatoes, avocado oil, and salt. Cooking at a high temperature (425 F / 218 C) ensures they get golden brown with crispy edges (a.k.a., fry perfection!). Put the three parts together, and you’ve got CHILI CHEESE FRIES! Cue the face stuffing. Keep it simple or make them beautiful and extra special by topping with quick pickled onions or pickled jalapeños, vegan sour cream, green onions, and/or cilantro. We can’t wait for you to try these vegan chili cheese fries! They’re: Savory Spicy “Cheesy” Satisfying Comforting & SO delicious! This dish is the perfect meal for satisfying your comfort food craving and getting your fiber in at the same time. It would also be perfect for enjoying when the “big game” is on (or whatever the sporting folks say). Prep Time: 15 minutes minutes Cook Time: 30 minutes minutes Total Time: 45 minutes minutes Servings 3 (Servings) Course Entrée Cuisine: Gluten-Free, Vegan Freezer Friendly: 1 month (stored separately) Does it keep? 2-3 Days Cook ModePrevent your screen from going dark FRIES 2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2-inch “fries” (Yukon gold or russet work well) 1 Tbsp. avocado oil 1/4 tsp. sea salt CHILI 1 (15-oz.) can lentils, drained and rinsed 4 tsp. chili powder (or store-bought; if salted, start with less coconut aminos) 1 Tbsp. smoked paprika 1 Tbsp apple cider vinegar 1 Tbsp. ketchup 2 Tbsp. coconut aminos 1/8 tsp. cayenne pepper (optional) 1 tablespoon avocado oil, for cooking Cheese: If serving with homemade vegan cheddar cheese, begin soaking your cashews and carrots now. 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.   FRIES: Preheat the oven to 425 degrees F (218 degrees C). For easier cleanup (but slightly less crispy fries), line a baking sheet with parchment paper (we didn’t). Add sliced potatoes to the baking sheet and toss with oil and salt. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping. Bake for 20–25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8–10 minutes until tender but crispy.PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).   CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.   Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add avocado oil and place your lentil mixture into the skillet. Distribute the mixture into the pan, ensuring an even layer. Cook for 4-5 minutes, undisturbed. It should be sizzling and bubbling nicely; if it’s not, turn up the heat a bit.

  Once some of the liquid has cooked off and the mixture is slightly browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Once the mixture is darkened in color and looks thick and chili-like, turn off the heat and set aside.   Cheese: Finish making the vegan cheddar cheese at this time. Stop cooking when the “cheese” looks creamy and thick like queso, but before it firms up too much.   Time to assemble! Plate your fries and top with lentil chili and vegan cheese sauce (there will be extra cheese sauce). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions, and cilantro (all optional). Leftover chili and vegan cheddar keep (stored separately) in the refrigerator for 2-3 days or in the freezer for up to 1 month.   Serving: 1 serving Calories: 489 Carbohydrates: 66.7 g; Protein: 19.4 g; Fat: 18.6 g Saturated Fat: 2.5 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 652 mg Potassium: 1527 mg Fiber: 13.6 g Sugar: 9.6 g Vitamin A: 2687 IU Vitamin C: 9.5 mg Calcium: 136 mg Iron: 11.1 mg

🍔 Updated review ━ 📍 Lingon Food & Friends ★★★★☆ • Lingon Food & Friends is a sibling restaurant to Lingonfabriken, but instead of serving classic Swedish dishes they mainly focus on smash burgers. Their burger menu consists of eight beef burgers and three vegetarian options, and during our latest visit we ordered a Cheese ’n’ Bacon with cheddar, bacon, fried onions and burger sauce plus a Diablo with cheddar, jalapeños, fried onions, chili mayo and ketchup. They cost 149 SEK (13.5 USD) including an order of french fries. We also ordered a Patty Melt with beef, triple cheese, fried onions, mayo, ketchup and mustard, which cost the same as the burgers. • Our hamburgers looked really tasty; neatly assembled with great proportions. The buns had been toasted both on the inside and the outside, but still felt nice and soft. The patties had an amazing crust, evenly smashed, crispy on the outside and juicy on the inside. Our bacon burger was well-balanced, and the standout ingredient was the smoky and salty bacon that came packed with flavours. It was a bit chewy though, and could have been a bit crisper. Our Diablo burger was also filled with loads of flavours, even though the sharp heat from the jalapeños were a bit overpowering. Their french fries were excellent; well-cooked and super tasty, and we were very happy that they were included in our meal. We love a good patty melt, and this one was very satisfying; juicy and packed with flavours, but perhaps a bit too saucy and gooey. • Lingon Food & Friends is the better of the two siblings, and serve the best smash burger we’ve eaten in central Norrköping. Don’t miss them. ━ @lingonfoodfriends #burger #burgerdudes #norrköping (at Lingon Food & Friends) https://www.instagram.com/p/Ckp2uRWDi_P/?igshid=NGJjMDIxMWI=

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The above image reads:

Happy Ketchup Day! 5 June 2022 --it's National Ketchup Day!

To celebrate the king of ketchup himself, we challenge you to write, draw, or create something centered around Sans today! Whether you go Classic or Alternate is up to you, but Sans MUST be the focus.

*Bonus points if Ketchup is involved*

Ketchup, the finest of sauces! And a certain well-loved skeleton's treat of choice.

Whether you're jumping into a pool or being classy with a wine glass of the red sauce, let's ketchup together and spread a little selfship love. Celebrate the day with you and your Sans of choice!

Are you looking for condiments on your creation? Give us a splash with a tag! Or submit your saucy treat, as Tumblr does likes to eat and hide things. Keep on creating, selfshippers!

I've tried to start collecting some saucy curios, y'knows? Maybe come to my place and I could let you ketchup with my gallery? I'd let you relish it all!! Just mustard an answer for me??

No?

That's ok, mayo-u have a good time condiment-less!!

I will see you soon.

The Saucy History of Ketchup