jasmine cooke

Okay, since I heard that ABC jumped on the live musical wagon with The Little Mermaid Live! (Yes, I’m aware that it’s just going to be done concert style sort of like what they did at the Hollywood Bowl, but I’m still very excited about it!)

If that becomes successful, imagine what other live musicals they could do. Beauty and The Beast Live, Newsies Live, but I have an idea what they could do after The Little Mermaid.

Okay don’t kill me, but I think they should do…

Okay here me out on this one.

If ABC did do this as a live TV musical, they would definitely get people’s butts on the couch. Admit it, those of us who were Disney Channel kids grew up with this movie and loved it, loved it so much that we couldn’t stop singing all the songs, quoting every scene, and obsessing over the cast. Now, it seems like High School Musical’s popularity is starting to make a comeback, and they’re even making a fourth installment, so why not do a live musical television event of High School Musical.

Also High School Musical has a special place in my heart. I loved this movie growing up and it was the first play that I did in high school’s drama club (I was a Skater Dude), although everyone in the club is kind of pulling a “Zac Efron” right now, saying that they regret it and it was the worst thing that we’ve ever done, but I still enjoyed.

If ABC does decide to this. I have an idea on who they could cast (and just to clarify since all of the live TV musicals are more based of the stage versions of certain musical, and yes there is an official stage version of High School Musical, but it was off-Broadway. Also the stage version is a little different from the show, Gabriella’s mom, Troy’s mom, and the Principal are cut from the show and there is a character that was added in):

Derek Klena as Troy Bolton

(Come on, he would be perfect for this role and I did a little research, and I found out that Derek did play Troy once for a community theatre play.)

Eva Noblezada as Gabriella Montez

(Just like Derek, Eva would be perfect for this role, and she’s also Filipina, just like Vanessa Hudgens. She also looks like she would have great chemistry with Derek.)

Dove Cameron as Sharpay Evans

(She killed it as Amber in Hairspray Live! To me, Dove makes a really convincing Queen Bee and since she is already good friends with Kenny Ortega, the director of all three HSM movies, why not cast her as Sharpay Evans?)

Ben Cook as Ryan Evans

Anthony Ramos as Chad Danforth

(He already has the puffy hair.)

Jasmine Cephas Jones as Taylor McKessie

Auli'i Cravalho as Kelsi Nielsen

(Come on, she would make an adorable Kelsi.)

Jordan Fisher as Zeke Baylor

Katie Ladner as Martha Cox

(If any of you guys are fans of Heathers, admit it she would be amazing in this role.)

Mike Faist as Ripper (The “I play the cello” guy)

George Salazar as Jason Cross

Ryan Potter as Jack Scott

(Jack Scott was a character they added in the stage version of High School Musical, he’s East High’s PA announcer and he also has a crush on Kelsi. Jack Scott isn’t a singing part, so they don’t have to worry about getting a singer to play this role.)

Brian d'Arcy James as Coach Bolton

Audra McDonald as Ms. Darbus

anonymous asked:

amortentia for each marauder?

Remus: Leather bound books, hot chocolate with a hint of peppermint, pine trees, the familiar scent of the autumn breeze.

James: Fresh cut grass, his mom’s jasmine perfume, a home cooked meal, the musk of Hogwarts’ hidden passageways. 

Sirius: Amber, rain, the cozy smell that emanates from Hogwarts in the winter, a hint of gasoline and leather.

Peter: Fresh baked chocolate chip cookies, tea, daisies and wildflowers, the winds on the coast. 


2 tbsp olive oil ~ 2-3 tsp cumin seeds ~ 2 tsp ground coriander ~ 2 cloves garlic, peeled and finely chopped ~ 1 large brown or Spanish onion, peeled, diced into 5 mm cubes ~ ½ tsp dried chilli flakes ~ 425 g tin tuna in oil, drained thoroughly and flaked ~ 1 cup (185 g) cooked jasmine or basmati rice ~ 2-3 medium vine-ripened tomatoes, diced into 1 cm cubes ~ ⅓ cup chopped coriander, including stalks ~ ⅓ cup chopped mint leaves ~ ⅓ cup chopped parsley ~ light soy sauce, to taste

Assemble and enjoy.


i’m not a chef by any means but cooking nourishing + balanced (+ now vegan) meals for me and my baby while working full time makes me feel so happy + fulfilled bc i’m takin care of our bodies! here is just some jasmine rice cooked in a miso-ginger-chili-garlic broth, sautéed broccoli greens + asparagus w/ garlic, lemon thyme + squeezed lemon, and a baked sweet potato w some earth balance + nutritional yeast + black pepper + cayenne 🙏🏼 bless + i hope you’re well fed tonight

Foodie Friday: Khao Pad

Serves: 3-4

- 2 cups cooked jasmine rice (left out for a while so as to dry out a little)
- ½ small onion, chopped
- 4 green onions, chopped
- 2-3 cloves garlic, chopped
-2 eggs
-1 tbsp fish sauce
-1 tbsp thin soy sauce
-Juice from half a lime
-Dash of ground white pepper
-Canola or Vegetable oil
-Optional: nam pla prik (a sauce made by mixing fish sauce with chili pepper)

1) Saute the onion and garlic in oil over medium heat until just translucent.

2) Bring the heat up to high and add the cooked rice. Season with fish sauce, thin soy sauce, white pepper, and lime juice. Mix to incorporate and heat.

3) Push the rice to the side of the pan, add a little more oil in the cleared space, and add the eggs. Scramble the eggs and when they are done, mix and incorporate them into the rice.

4) Add the green onions. Adjust seasonings as desired, then remove from heat and serve with nam pla prik and slices of lime!

Magical Ingredient!

Of all ingredients that I have gone over before, I’m honestly surprised that I haven’t included fish among them. There are a couple of reasons for my surprise at this. The first is the fact that fish is a very common food world-wide - anywhere there is water with humans living next to it, in fact. The second is the fact that I eat seafood very regularly - SLO county has quite a few seafood restaurants, sushi joints, and even other restaurants that incorporate seafood into their menus.

Historically, fishing has been incredibly important to all seafaring and water-adjacent cultures. The abundance of fish, the fertility that water brings to the land, and the comparative ease by which fish can be obtained in comparison to hunting and farming cattle all meant that these cultures developed cuisines dependent upon fish and seafood.

The presence of fish is so prominent, in fact, that some religions incorporated fish into their stories. An easily accessible such story is in the Christian Bible - references to fish and fishing are very frequent in the New Testament, from Christ blessing fishermen to bring in large hauls to blessing a basket of bread and fish in order to feed a large crowd.

In pre-Christian cultures, we see the fish making appearances, as well. In Celtic lore, salmon are associated with knowledge, both through the consumption and by speaking with them. Sacred waters were guarded by the fish spirits, also believed to be wise and knowledgeable. Salmon also are prominent in Native American legends, such as the Yakima legend in which the tribes neglected the wisdom of the Creator and began overfishing - only after they began caring for nature again did the salmon come back to life in abundance.

Fish appear in ancient Egyptian amulets and inscriptions, and also appear as a significant motif in Chinese mythology - in both cases as symbols of abundance and fertility. Tilapia were significant for fertility in Egypt, and carp hold particular significance in China because they were believed to be transformations of dragons. 

In magic today, fish can be used in a variety of ways and for various reasons. The most easily recognizable way is, of course, in the kitchen. Cooking dishes can be varied in their purpose, but the most prominent feature of fish is fertility in most cultures, so if you’re unsure as to the associations linked with a particular type of fish being cooked, that is an easy link to make. However, if you have the opportunity to learn what a specific type of fish represents, it can help you develop a magical food for that purpose - tilapia for fertility, carp for wealth, salmon for wisdom, catfish for enhancing magical ability and psychic connection, eel for male sexuality and lust, et cetera. Even if you aren’t cooking the fish itself, you can use fish-based products in your cooking for many of the same reasons - such as the fish sauce that has become a cornerstone of Thai cuisine!

Fish can be used in sympathetic magic in a lot of similar ways, either by including the images or by including the bones or scales of fish. For instance, if creating a poppet for prosperity, one could include a carp scale to enhance that intention alternatively, they could add a fish shaped charm or even just a picture of a fish.

Consider different ways in which fish can bring their gifts into your craft. You may be surprised as to how powerful and helpful they can be!

May all your meals be blessed! )O(

Lace {Jasmine Cephas Jones x Reader}

Hey so I recently bought a bralette and was like ‘how about I write a cute fic featuring a bralette’ so yeah. That’s what this is. Also it’s a little baby drabble

Word Count: 534

Summary: Jasmine bought a bralette without your knowledge and you wake up to find her wearing it.

Warnings: swearing, partial nudity, mentions of sexy time

You wake up to an empty and cold bed. That in of itself is weird because you live with your girlfriend Jazzy. The other weird thing is that you hear movement coming from what sounds like the kitchen. You know that Jasmine can’t cook and she knows it too. Well she learned it when she almost sent the apartment on fire during the popcorn fiasco. No one talks about it because it ended so terribly. You just tell people to not let Jasmine cook for them. Dragging yourself out of your thoughts and bed, you pull on a random shirt and waddle to the kitchen in your slippers, careful that they don’t fall off.

When you walk out of the bedroom, you are met with the smell of eggs and sausage. You walk quicker when you see your girlfriend standing in front of the stove. Before you make it to her though, you take in her appearance. Her sweatpants are nothing new, but what catches your eye is the lace on her chest. You finally make your way up to her and when you do, you trace the strap of the bralette on her shoulder.

Keep reading


I know many people only cook meals that call for less than five ingredients or that require less than ten minutes of preparation. I’m not one of those people, but I still appreciate a recipe that comes together quickly. Despite the lengthy list of ingredients, this looked like a great, quick recipe to me. I cooked this soup in my head, and it seemed like a winner.

If I’m trying something new, one of my priorities is to take the time to take pictures of the finished dish, or even better, the process of creating it. That was my intention, but a hungry daughter showing up at dinnertime derailed me.

The first time I made this (two days ago) it turned out superb. As I cooked the mushrooms, garlic, and ginger with the chile paste, our house smelled like my favorite ramen restaurant! Dang it, everyone was practically drooling and eager to eat, but what about the pictures! I set the table and spooned out enough so that some would be leftover – a good portion to photograph the next morning. It didn’t happen. We ate it all.

What you’re seeing here is round two (in two days) of this amazing soup. We liked it so much, I knew that selling it a second night in a row wouldn’t be a problem. It’s spicy, slightly tart but sweet and absolutely delicious.

I followed the recipe from Cooking Light (January, 2012) pretty closely, but left out the red peppers (I’m not a fan) and per the recommendation of many reviewers, used only two cups of chicken broth rather than three. I also served the soup over cooked Jasmine rice the first time around, and over wide rice noodles last night. The recipe didn’t call for either, but I wouldn’t make it without. (We like the noodles better than the rice.)

Spicy Thai coconut chicken soup, a recipe only slightly modified from Cooking Light magazine. Serves 4 people, or 3 if they’re really hungry.


  • 2 teaspoons canola oil
  • 1 cup sliced mushrooms
  • ½ cup chopped red bell pepper  (I’m not a fan, so I skipped these)
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 (3-inch) stalk lemongrass, halved lengthwise
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 2 cups chicken stock or fat-free, lower-sodium chicken broth
  • 1 ¼ cups light coconut milk
  • 4 teaspoons fish sauce
  • 1 tablespoon granulated sugar
  • 2 cups shredded cooked chicken breast
  • ½ cup green onion strips (oops! I forgot to add them)
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Hot cooked rice or wide rice noodles, optional


Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste and cook an additional minute. Add chicken stock, coconut milk, fish sauce, and sugar, and bring to a simmer. Reduce heat to low, simmer for 10 minutes. Add chicken to pot and cook 1 minute or until thoroughly heated. Discard lemongrass. Stir in juice. I served this in preheated bowls over hot cooked rice the first night, and wide rice noodles the second. You can skip both if you want. Top with onions and cilantro.

Spent the weekend out in the country and to my horror there were NO OATS IN THE HOUSE. 😧 I came up with this tasty dish instead!
Jasmine rice cooked with banana & cinnamon, topped with red currants, pomegranate seeds and walnuts.