food garnish

snowonthepitch  asked:

give me jerejean hcs bb

This is where I decide- what hcs do I do? And the answer is domestic shit, of course.

-Jean is taller than Jeremy, it’s an established fact
-Jean is amused by this height difference, and he occasionally puts Jeremy’s glasses or snacks onto tall things just to watch him jump for them
-“Jean I swear if you don’t get my glasses off of that damn cabinet you’re not allowed to watch exy for a month”
-suddenly putting Jeremy’s things in tall places is much less worth the risk
-Jeremy loves flowers, in his room, on the window sills, as garnishes on food and as patterns on clothes
-he also loves Jean
-what do you get when you put those two loved things together?
-Jean with flowers tucked behind his ear when Jeremy pulls away from a kiss
-he’s reluctant to accept this beautiful gift at first
-broken things don’t deserve that kind of beauty
-but he associates those flowers with Jeremy, with safety and love and happiness, and soon he leaves the apartment every day with a flower tucked behind his ear
-(he wears a floral bow tie to Laila and Alvarez’s wedding)
-(Jeremy starts crying when he sees it)
-they get a puppy after two years of dating, and he’s the love of their lives
-his name is Milou, after the dog from the Tintin comics, which are something Jean loved when he was still young and free
-he’s the runt of his litter, a white beagle with one ear torn off
-Jean found him one day in an alley, alone and crying with blood still on his ear
-he didn’t hesitate in picking up the puppy, who was only about a month old at the time
-in a way, Milou turned out to be a sort of finishing piece in their relationship
-Milou brings them even closer
-they wake up with him snuggled across both of their feet, he grabs the newspaper every morning and is such a lap dog it’s unbelievable
-the puppy’s recovery helps in Jean’s recovery– the whole reason that Jean kept Milou was because he reminded him of himself
-after Milou was brought home, Jeremy gave Jean a kiss and hardly spoke, just smiled with wet eyes
-“I know why, and I am so proud of you”
-Jean starts to love himself as much as Jeremy loves him
-they get married once it’s legalized in California
-basically everybody cries
-Kevin mourns the loss of the potential husband he’d find in Jeremy Knox
-no, seriously, Kevin sat in a corner drinking whiskey and crying for most of the night
-Jeremy dances with him once to try and cheer him up
-Jean thinks it’s ridiculously funny
-the night ends with stargazing and red wine, Milou at their side and hands with matching rings that say “tien”

So not all domestic but mostly that way, I got sidetracked in all the cuteness shh


Chicken tortilla soup for another rainy Portland day

I admit it – every once in a great while, I will make something mid-day for our evening meal, just so I can enjoy the opportunity to photograph when there’s good, natural light. Once I’m satisfied with my pictures, the meal gets packaged up and ta da! - all I have to do for dinner is reheat my masterpiece.

It had been far too long since I had made chicken tortilla soup, so there I was at 2pm sautéing onions, warming homemade chicken broth, and throwing favorite ingredients together for the soup. While the soup simmered, I grated pepperjack cheese, sliced a beautiful avocado, crushed some tortilla chips, and snipped fresh cilantro. When everything was ready, out to the garage I went - camera around my neck, and soup in hand.

Dinner was still hours away, but I couldn’t help myself to a generous “taste” of this amazing soup after I finished shooting. It was so good, it took all of my willpower not to spoon out a second helping. Three hours later I ate it again, generously heaped with garnishes.

Another delicious recipe for this soup appeared here when tango mango was a baby. This newer rendition doesn’t cook with tortilla strips, but it’s equally good, if not better.

Tango mango chicken tortilla soup – serves 6 to 8. It’s just as good reheated the next day.


  • 1 medium yellow onion, chopped fine
  • 3 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried cumin
  • 1 (28 ounce) can crushed tomatoes
  • 3 cups chicken broth, preferably homemade
  • 1 (11 ounce) can shoepeg corn
  • 1 cup white hominy
  • 1 (4 ounce) can diced green chiles
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups cooked, shredded chicken (I use a rotisserie chicken)
  • Salt, to taste


  • Crushed tortilla chips
  • Sliced avocado
  • Shredded Monterey Jack cheese, or pepperjack
  • Chopped green onions
  • Cilantro


In a large sauce pan, over medium heat, saute onion in cooking oil until translucent, about 7 minutes. Add garlic and cook an additional minute. Stir in chili powder, cumin, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes. Taste, and add salt if needed.

Stir in corn, hominy, chiles, beans, and chicken. Simmer for 10 additional minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, green onions, and cilantro.

The below picture shows the soup without the garnishes.

And here it is with just the cheese…

This is my generous “taste” after shooting these pictures.


cucumber whale garnish carving 

If your Dragons are Drunkards...

This may be useful for you. Also: tavern-owners, distillers, brewers, tavern-goers, lawmen, mercenaries, courtesans, etc. etc. etc. Have a list of the plants that can make alcohol in Sornieth.

Most of the items I have listed here are for use in wines, however, Sornieth does have a few wheat-like plants that produce grain. Grain is used to make stronger brews like vodka, whiskey, and rum. Wine and brandy need fermented fruit.

Please note that I am NOT an expert in malting in any way. Most of this has been gleaned from books, and as such is probably lacking in some areas. That being said, if you’d like to contact me about the malting process, I can link you to several good sources/share what I know.

FR plants you can make spirits out of:

Amaranth (a grain - used for stronger stuff like whiskey, gin, rum, and vodka)

Prickly Pear




Blood Acorn

Woodland Acorn


Winter’s Delight (in my lore this is a rare, delicious wine harvested on the winter solstice)

Charged Duneberry

Potash Peach (must be cooled before fermenting)


Aether Cherries

Red Delicious Apple

Honeycrisp Apple

Other items used for flavoring:


Luminous Almonds

Roses (petals only)


Jasmine (goes well with strawberries)

Speckled Petunia (Reduction) (sweet, grassy flavor)

Hallowed Ivy (lifts a dragon’s emotional spirits)

Sour Green Apple

Granny Smith Apple

Use at your own risk:

Blue Entoloma (sleep aid)

Blood Spath (high in calories)

High-Voltage Almonds

Maiden’s Blush (slightly toxic, raises body temperature)

This is not, of course, the final jurisdiction on matters! I may have missed a few plants/not included a few because I am not a brewer myself. Feel free to use this information any way you please~

So there you have it. I wanted to make a list like this for a long time, I may do a different one with the known recipes of Sornieth’s garnishes/sauces/food recipes when I find time.

Do not drink and fly. Stay safe, kids.

Happy brewing!



also known as Tailwort, Bee’s Bread and Starflower

  • Planet: Jupiter
  • Astrological: Leo
  • Element: Earth
  • Tarot: The Hierophant

In Spellwork:

  • courage, cheerfulness, protection spells, money, ensuring domestic tranquility, uncovers dishonesty, luck

Powdered and dried, the root can be used in an incense or infused in tea. Borage is known for lifting your spirits, and used in a tea, will enhance your psychic awareness as well as helping with feelings of vulnerability. Borage is pretty when sprinkled in your bath and is very good for boosting courage. Eating in a salad helps with courage and ends melancholy.

Carrying the fresh blossoms will bring courage, while putting one in a buttonhole will protect you while outdoors.

Use in money and business spells. Sprinkle crushed leaves around workplace for inspiration.

In Hoodoo, borage flowers are thought to bring domestic tranquility to the household. Sprinkle in 4 corners of the property, 4 corners of the house, 4 corners of each room, and 4 corners of the kitchen table restore harmony. You can also place dried borage  in the corners of a room and some under a rug in the middle of the room where most of the family fights happen.

Put fresh blossoms on an altar to bring luck and power to spells.

They look nice as garnishes when frozen in an ice cube, especially if you have a suitor. According to folklore, if the person drinking is someone you would like to marry, it will give them the courage to propose.


Using this herb as a condiment/garnish in food is fine, but be careful not to overdo it. Borage contains alkaloids believed to harm the liver when taken in large amounts. Comfrey has the same alkaloid but borage only has 5% of the alkaloids that comfrey does. If you have any past/current liver problems, you should stay away from borage.

Although, the seeds do not contain this alkaloid and is great to add to your food if you have problems with dry eyes.

Borage can be used externally by being used as a poultice for inflammatory swellings.


Borage has been cultivated since at least 1440 in Castille, Spain and was brought to Europe by the Moors.

The word ‘borage’ comes form the Arabic name for this plant, “abu arak”, “father of sweat” because it induces sweating. A tincture for sweating in the Mexican botanical medicine formulary, consists of equal parts red poppy petals, borage petals, elder flowers and violet flowers. The celtic name for borage, ‘barrach’, means ‘man of courage’, which focuses on borages psychological effects.

Borage was eaten by Roman soldiers before battle for courage. Medieval knights embroidered the flower on scarves, while celtic warriors drank wine flavoured with borage for the same reason.

Considered to lift melancholy in Elizabethan England. According to Culpeper, it expels pensiveness and melancholy, and the flowers when candied/jellied can comfort the heart and spirits of those who are sick from consumption or “from the passions of the heart.”


When the leaves are burned they spark and pop because of the mineral content.

**I would recommend doing some of your own research before using this plant medicinal purposes.**


The new episode had me feeling some kinda way so I decided to create some Crystal Gem-inspired cocktails. This is my Rose Quartz take on a Pink Russian in case any of you nerds wanted to try it out! It turned out absolutely delicious and was kind of like a spiked smoothie–I’ll definitely be making this one again and I’ll create some recipes for other gems too.

-1 ounce Tequila Rose strawberry cream liqueur
-1.5 ounces Pinnacle whipped cream vodka
-1 whole banana
-½ cup frozen strawberries
-1/3 cup milk or light cream
-1 organic rose flower (garnish)

DIRECTIONS: Place all ingredients except the rose into a blender and purée until smooth and slightly frothy. Add granulated sugar or additional liquor to taste. Gently rinse the flower, cut the stem as close as you possibly can without allowing the rose to fall apart, and remove the sepals (green petal-like structures at the base of the flower). Pour the blended mixture into a glass of your choice (a large, round-bodied wine glass works best), place the flower on top, and serve.

IMPORTANT NOTE: Rose flowers are edible but it’s important to use only organic roses when garnishing food to prevent the consumption of pesticides!

juuichi-the-honey-bear  asked:

Hey Rivet, why dont you make a fishbowl for us to share~? I could use the company~

Thanks for waiting! I had to go to our back room to get some supplies for this~ You’re gonna love it~ 

*takes out 3 small 5 cup fish bowls and sets them side by side on the counter. Pulling out a large box of nerds candy, I pour the treats into each bowl until the bottom of each is covered. Then, while scooping ice into each bowl to fill it, I throw in a couple of swedish fish candies for flare and theme. I reach for and pour into a shaker vodka, coconut rum, blue Curacao liqueur, some sweet-and-sour mix, pineapple juice, and some lemon-lime soda*

*after a few seconds, I pour the tangy concoction into each bowl, drop a touch of blue food coloring in, garnish the tops with lemon, lime, and orange slices, and then add about 3 drinking straws of varying colors to each* Here we go! Some tangy fishbowl punch to help you escape the summer heat ^^ *looks out to the lounge and yells out*: Everyone is welcome to come try some if they want to! Time for a midday summer party ^^ *winks at @juuichi-the-honey-bear * Thanks for the suggestion, bud~


BAYFOOD COOKS: Biryani is magical. It can be eaten on its own as a meal - that’s how delicious it is. I like to eat mine with Raita (yogurt) since it helps temper the spice a bit and it’s the perfect complementary sauce. When I was younger, my mom would make it with meat – usually chicken – but we (my sister and I) would just end up eating the rice around it. It’s actually pretty strange since most people LOVE the pieces of meat (Boti) that’s in the rice. 

Anyway, I wasn’t originally planning to post this since my mom had just made it one day when some of my friends were coming over to visit me while I was recovering from surgery. I posted it on Instagram awhile back and a lot of people liked and responded to the post, so I thought I’d get the recipe from her and post it up on the blog. It took a while to get the recipe down because she’s made so many of these dishes for years that it’s all from memory at this point. This is a vegetarian version of Biryani since it usually contains meat, so that’s a plus for all the herbivores out there! 

Some of the ingredients listed below are found at Indian/South Asian markets or Middle Eastern Halal markets, such as the Shan Masala, garlic paste, and ginger paste. I know at least in the Bay Area, you can find some of these ingredients (like the pastes) in the Asian food aisles at grocery stores like Food Max.

serves 4-6
*Note: Regarding the Shan Masala (a pre-made mixture of spices): This recipe calls for the full packet to be used, and if you do, the dish will be far too spicy. If you would like your biryani to be spicier, you may add more masala. Be sure to taste it before adding more.

· 6 ounces/half packet frozen mixed vegetables (usually corn, beans, etc.)
· 2 large onions, finely sliced
· 2 large tomatoes, diced
· 2 Serrano chiles, sliced in long strips (for milder taste, remove seeds)
· ⅓ cup oil
· 1 teaspoon salt (you can use less since masala has sodium it for lower sodium)
· ½ bunch cilantro, chopped
· ½ tablespoon garlic paste
· ½ tablespoon ginger paste
· 1 ½ tablespoon Shan Biryani Masala (more or less to taste)
· 2 cups basmati rice
· Slices of lime, for garnish
· Yellow food coloring (optional)**

1. Before beginning to cook the rice, wash and soak the basmati rice 20 minutes before boiling. It’s really important to use basmati rice because other types of rice will affect the taste and texture, which will change the dish. At this time, also preheat the oven to 250 F.
2. In a large, flat bottom pan or large wok, heat oil on medium heat. Add onions and fry until golden brown, then turn off the heat. Remove ½ of the onions from oil and put it on a plate lined with paper towel to soak up the excess oil. Set aside. 
3. Add the garlic and ginger pastes and cook for 30 seconds. Add tomatoes and the Shan Masala. Cook on medium heat for 2 minutes until tomatoes soften. *Note: if you cannot find ready-made garlic and ginger pastes in stores, you can always create your own.
4. Add frozen vegetables and cook for 30 seconds. Add 1 ½ cup of water. Lower the heat to medium-low and cover the pan. Let it cook until vegetables are soft and there’s a slightly thick gravy starts to form. If the water dries, add more water to make gravy. At this time, check the salt and masala and adjust more or less according to your preference.
5. In a separate pot, boil 6 cups of water. Add rice and 1 tsp salt. Cook until rice is ¾ cooked so it’s not fully soft. Drain rice in a colander. *Note: Rice is not fully cooked because it will finish cooking in the very final step.
6. In the large pot, keep half of the vegetable mixture in the bottom, layer half of the rice, and then half of the fried onions mixture and repeat. Spread green chiles, cilantro, lime slices, and the rest of the fried onions.
7. Cover tightly with foil. Place in the middle of the oven for 20-25 minutes. During this time, the rice will finish cooking. In Urdu, this is called “dham,” which basically means to steam. 
8. Before serving, gently fluff the rice with a fork and transfer it to a platter or large dish, making sure you can see the vegetables spread out.
**If you are going to use food coloring (which is meant to give the biryani a more traditional look, as if it has saffron in it), drop 2 or 3 droplets in one spot, then move on to another spot. Do this in about 7 or 8 places. If you use powder food coloring, just sprinkle in 7 or 8 places. Complete this step before putting the rice into the oven. 

You get really delicious, fluffy rice as a result! Because the rice takes time to steam in the oven, all of the flavors get released and become well combined into the rice and vegetables. The slices of lime are put in before since the steam also releases the flavor of the lime and combines with the rest of the dish. We usually put less salt than usually directed to decrease the sodium amount and because the masala usually has a lot of sodium already. You can have this is as the main dish of your meal with raita or chutney, or it can be accompanied by chicken, kebabs, or even daal (lentils). It’s really up to you what you want to eat with it! My personal favorite will always be with raita.  

My friends enjoyed it so much, we sent them home with it along with some butter chicken. They took it to work the next day!

Also follow on: Instagram | Twitter | Pinterest