What a good question Hibiki, how do you make curry?

Well really it’s pretty simple. You start with all your ingredients..

Which are, onions, carrors, potatoes, beef, some garlic, a bit of red wine, and of course your spices. Since I’m making a Japanese style curry I’m actually using Port since it’s a bit sweet, and Japanese curry is much sweeter than other curries. 

I might have forgotten to take pictures of the in between steps. I browned the beef, took it out, then sauteed the onions in the pot. Once they were translucent I added the meat back in and poured in some port to deglaze the pot. After you let the alcohol burn off, you throw in the vegetables then add whatever kind of stock you are using. You should let the curry simmer now, and not use a flame thrower to speed up the process :p

One of the most important parts of curry is having a good roux. All a roux is, is some flour that is browned in butter, with the curry spices. Typically you would just buy this at your local asian market, but regrettably I’m intolerant of gluten so I get to make it by hand. 

Once the roux has browned a bit, you add the spices in and stir it into your curry once it is done cooking. You give it a good stir and let the roux thicken up the curry and give it a really nice texture. Now that the curry is pretty much done, it is pretty common to grate in some apple to give it a bit of sweetness. I chose to add apricot preserve here at the end. It basically does the same thing. Doesn’t it look good?

And there is the final product. If you hadn’t figured it out yet, I’m a fan of wine, so of course I paired a wine with my curry. I chose a sweeter Riesling to go with it. I think a lot of people would chose a light to medium red wine, which wouldn’t be wrong, but a very light sweet white wine is actually an excellent pair with a lot of spicy Asian cuisine. The sweetness of the wine cuts into the spiciness of the curry and leaves a very pleasant flavour behind. 

So there you go, that’s how you make curry!

Dean/Cas: Hear My Heart

Dean keeps turning reflexively to his side, expecting to find Missouri and the nimble, practiced language of her hands. What he sees instead is an empty wooden stool, and he fidgets with his sweater as he stares at the clock. He’s never come to class sans interpreter, never really gone anywhere without someone who could sign. But he’d wanted to try this, to not be conspicuous for once. It’s Home Ec, after all, and he already knows his way around a kitchen. So he’s all set, he really is. No one could persuade him otherwise.

As his classmates file in, however, nerves start to gnaw at the confidence he’s been building up. His eyes sort of dart all over the place, uneasy, and he braces himself while the teacher puts up the seating chart.

His heart sinks the second he spots his name - and the one beside it.

He’s sharing a station with Castiel Novak, which means they’re partners for the semester, fifteen weeks of working together. Dean may be a bit behind on the latest gossip, but even he’s aware of Castiel’s unrivaled popularity. Star of cross-country team, Homecoming King two years in a row. Castiel wouldn’t want anything to do with Dean, who’s reticent, a self-classified nerd, a kid who fills his silent world by diving into books.

Dean doesn’t look up when Castiel slides into the seat next to his. Their teacher walks by to hand out the recipe, and it’s an easy one - fettuccine Alfredo - so at least he won’t have to ask Castiel for any help today. Dean doubts Castiel even realizes that he’s stuck with a partner who can’t hear.

He sits tight until the other students begin herding toward the fridge for ingredients. He’s about to follow when a scrap of paper slips into view, fingers gently bumping his elbow.

Hey, I’m Cas, it says, and Dean blinks at the words for a moment before tentatively reaching for a pen.

My name is Dean, he writes back in his perpetually caps-locked scrawl, and to his surprise, Castiel smiles then leans in close to jot his reply.

I know. His smile widens at Dean’s dumbfounded expression, while his hand continues to move and add Nice to finally meet you like it’s something he’d been waiting for.

Keep reading

Coffee Cake for an agent in flight

Agents spend a lot of time in transit. Trains, planes, and automobiles (and monorails, and go carts, and moon buggies, and cello cases, and… well, you get the idea.) But an agent needs to have some good breakfast food that will not go bad or make a huge mess. So, especially if it will be a long mission, a coffee cake will be prepared. 

Linorien’s family recipe for Ice Box Coffee Cake

Makes 3 large coffee cakes, Total time: 3 hours, and overnight settling


  • 1 cup lukewarm milk
  • 1 teaspoon sugar
  • 1 package of cake yeast
  • ½ pound butter
  • 3 tablespoons of sugar (heaping)
  • 3 egg yolks (save the whites)
  • 4 cups sifted bread flour
  • Jar of fruit preserves , sugar, and cinnamon (or baker’s choice) for filling

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Here is what happened the weekend I turned thirty

The man I’m seeing threw a costume party. I drank whiskey in a black cocktail dress.

Saturday’s breakfast was served family style, in a mansion built in 1893. We ate at a table with eight strangers, passing plates of fried chicken and scrambled eggs. There were biscuits and apricot preserves and good coffee and country ham. The clientele was mostly female, aunts and sisters out for brunch. The room was full of mothers.

Sunday’s breakfast was quiche and a cookie at a cute cafe before a walk around Radnor Lake. There were at least a dozen turkeys clustered around part of the path, pecking like velociraptors. He pointed out turtles and frogs hiding in the duck weed covered ponds. I found a shiny, new quarter that someone had stuck into the hollow of a fallen tree.

The thing about having a rough dating history is that people who have cared about you for many years cannot be excited for you when you start talking about someone new. When I told mom about him, she said, “Don’t trust anybody.” It’s a fair point. It is unwise to raise hope so early. I am not discouraged. If it fails, I will not be broken. If it fails, I know that I am a good partner to myself. I will date myself again with enthusiasm.

He wants me to come home to Virginia next month to hike in his woods. He wants to show me the river where he learned to identify salamanders, and to introduce me to his parents.

In a week and a half, Kathleen and I will drive to Atlanta to see Brand New, and then to Knoxville to visit Robert and Nicole, who will be married next spring.

There are good experiences to be had and they arrive in packs.

aliaoftheknife2015  asked:

Hi Perry! I have a non Reylo question. Given your culinary background, and as we are moving into Fall, what is your favorite comfort food recipe?🤗

Oh, @aliaoftheknife2015, what a question!

Okay, for dinner I adore apricot glazed pork loin. It’s something Mr. Downing makes for me. There’s no written down recipe, but he sautes a whole bunch of garlic in butter, deglazes the pan with white wine, adds about half a jar of apricot preserves (we use my aunt’s) and soy sauce. He reduces it to a lovely sauce and cooks pork medallions until they’re ready. I know it’s not a recipe, but Mr Downing cooks by instinct.

Now if we’re talking dessert, I am a sucker for southern style peach cobbler. I know, not a fall recipe, but what I love about it is that it’s actually better with frozen peaches.

This is adapted from Paula Deen’s recipe. I snagged it before I knew she was a hellbeast.

4 cups frozen peaches
1 ½ cups sugar, divided
½ cup water
8 tablespoons SALTED butter
1 ½ cups self-rising flour
1 ½ cups whole milk

Oven at 350.

In an large soufflé pan or Pyrex bowl, place the butter and put in oven while preheating. This will melt the butter.

In a sauce pan, cook the peaches, water, and half the sugar until the peaches are soft and warmed throughout. There will be a nice thin syrup.

Meanwhile, whisk together remaining sugar, self-rising flour, and milk until combined. The reason for using self-rising flour is that there’s less gluten so it’s lighter. Don’t mix too much or it gets tough.

Pull out the dish from the oven, pour the batter in. Then ladle the cooked peaches over it, including the syrup. DON’T STIR.

Bake for 30-40 minutes. The batter will rise to the top. It’s actually really cool.

It makes a great dessert or brunch addition.

Thank you so much for asking, this was super fun!

Salmon is the New Tuna

 Baked salmon is pretty effortless, but depending on the time of year, salmon can be pretty expensive at your local fish market, for a lot of reasons.

 We opt for arctic char, when we want a pink, thick fillet of fish. The cost per pound is often about a $10 margin.

 And your dinner guests will never know the difference. Unless they are sea creatures themselves.

 This recipe is great for a weeknight dinner. Save your leftovers, add a touch of mayo and a healthy dousing of fresh lemon juice and herbs, and you’ve got one mean salmon salad to spread on a bagel, toast or dollop on top of market greens for one fancy-ass salad.


-2 lbs fresh arctic char fillet

-4 tbsp country dijon mustard

-2 tbsp apricot preserves

-s&p to taste


1. Preheat oven to 375 degrees F.

2. Rinse arctic char under cold water to remove any fishy slime (this is natural, just chill out).

3. Line a baking sheet with paper towels to soak up excess grease/water. Blot fish dry gently.

4. Season lightly with salt and pepper. This is a seawater fish, homie. Remove paper towels from baking sheet.

5. In a small mixing bowl, combine mustard and preserves and spoon over the arctic char.

6. Bake for 20 minutes, or until desired doneness.

A couple of weeks ago I got together with two friends, and, as always, our topic of conversation turned to food. I’m not sure why pastries, fruit pies and galettes became the center of attention, but before I could even stop myself, I enthusiastically invited them over for a baking party at our house next week.

Danish pastry was the original idea, but I wasn’t keen on using premade puff pastry and if we took the steps to make homemade laminated dough, our fun little party would turn into an all-day affair. I decided fruit galettes to be a much more suitable endeavor, requiring the perfect amount of effort and time.

Yesterday I test-drove my plan. For the filling, I chose a few plums left from our plum trees and three sweet, juicy nectarines sitting on our counter. I also decided to add some frozen blueberries for color.

This humble, rustic pie was like biting into the last warm days of summer.

Stone fruit and blueberry galette. Pâte brisée (shortcrust pastry) recipe from Martha Stewart

Pâte brisée ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) cold, unsalted butter, cut into small pieces
  • ¼ to ½ cup ice water

Fruit filling ingredients:

  • 3 nectarines or peaches, cut into 3/8-inch (1cm) slices
  • 2 plums, cut into 3/8-inch (1cm) slices
  • Small handful of blueberries, fresh or frozen
  • 2 tablespoons flour
  • ¼ cup sugar
  • 1 tablespoon cold butter, cut into small cubes
  • 1 tablespoon (or less) milk
  • 1 tablespoon apricot preserves (optional)
  • Additional sugar for sprinkling on galette (I used organic sugar for this because I love its texture)


In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Preheat oven to 375 degrees F.

Remove one piece of dough from the refrigerator (save second piece for another project) and roll out on floured surface to 1/8-inch thickness. You should end up with a circle about 14-inches in diameter. If dough splits at the edges while rolling it out, pinch it together. Place prepared dough on parchment or silpat lined rimmed sheet pan. (Edges of dough will hang over slightly.)

Combine fruit with the sugar and flour in a large bowl. Arrange fruit on pastry dough, keeping a 2-inch border. Sprinkle butter cubes over fruit. Fold pastry up over the dough, pinching it together where it overlaps.

Using a pastry brush, lightly brush milk over pastry. Sprinkle with scant amount of sugar.

Bake galette for approximately 30 to 35 minutes, or until pastry is dark, golden brown and fruit is bubbly and cooked. Remove from oven and brush fruit only (not pastry) with melted preserves.


It has been weeks of this, pursuing and trying to assassinate members of that filth, Overwatch. No one thwarted her so often as the old man with the ‘76’ emblazoned in cracking numerals on his back and of course the irritatingly cheerful young woman with the spiky, short black hair and the ability trop bizarre of zipping here, there and everywhere within the blink of an eye. Even for a highly trained coded assassin like Widowmaker, she was difficult to hit – let alone remained still long enough to achieve the perfect shot of one hit, one kill. Anything else was a distinct insult to the assassin’s rigorous training.

Oh, Widowmaker loathed this 'Tracer’ more than anyone alive in this foul world for the black haired woman embodied every part of what Talon wished to control and to extinguish – hope.

Yet beyond that there was something else, she had made such a long study of her that the work of hunting her was becoming an art that she did not want to end. Yes that was the mission as her coding reminded her but she would find Tracer in her sights and be fascinated, from the woman’s agility to the brightness of her laughter and smiles even while attacking.

She almost did not want to take the shot when she had one and this disturbed Widowmaker, leaving her without answers within the scattered flashes of thoughts, words and memories that were her limited life outside of her missions. Talon said that was nothing except her subconscious processing events and to ignore it and all it contained. Names, memories of sunshine and croissants, butter and apricot preserves, the brush of a hand of hers? No. That is not her. Her skin was pale blue and cool to the touch like the death she dealt with her scoped rifle.

It was no surprise when next she met Tracer met in an abandoned office building, that same inexplicable hesitation halted her movements, stilling her trigger finger and enticing her to watch and see what might happen. There was support fire shelling the building that made ceiling tiles fall and clash to the floor as she held up her secondary weapon at Tracer, “It has been a pleasure chasing you, chérie.


Our rider list consists of: 3 GIANT gummy bears, grandmas, a jumbo pack of highlighters, apricot preserves, pretend friends, one baby mouse and some crocs

What would you put on your diva rider list?

i made homemade apple juice this morning inspired by an ask that birdyally published! so go check her profile if you wanna know how it’s done 😋🍎 paired it with some perfect strawberries and ezekiel toast with apricot preserves 🍓🍑🍞😻 i tried a new flavor of ezekiel toast for the first time too! it’s the sesame one and tis yummmyyyy


I tried making the apple roses from the recipe that’s been making the rounds here.

I would say successful first attempt. Not as pretty as the originals but they look kind of like roses?

I made these slightly different, namely changing up the filling. I made an apple pie sauce and used that instead of the apricot preserve in the original recipe. I might try it with some homemade fruit reduction next time.

Things to note :
- Don’t overdo it with whatever type of sweet spread you use on the puff pastry.
- You want the apples thin but be careful of cutting them too thin as well.
- If you think you’ve rolled your pastry dough out thick enough, go over it a time or two again with the rolling pin for good measure.

Overall, I thought they turned out okay. I was a little worried as I was putting them in the oven.