Mike and Amy Mills are a father-daughter team from southern Illinois.
Mike was trained as a dental technician. “I made false teeth — crowns, bridges, partials — this type of thing. It’s what I did as a trade,” he recalls. “Later on, I started barbecuing just for the fun of doing it.”
And that’s what made him famous.
Mike is 75 now. Along with a pen and glasses, he carries a meat thermometer in his shirt pocket. He doesn’t like to brag, but he has won numerous international barbecue competitions. He is even in the Barbecue Hall of Fame in Kansas City, Mo.
In short, the guy standing on my porch on a recent rainy day is a barbecue legend. With his daughter Amy, he runs a place in Murphysboro, Ill., called 17th Street Barbecue, where they spread “the gospel of barbecue,” as Amy puts it. Hence the title of their new cookbook, Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue. It has simple recipes like pimento cheese and tangy coleslaw, as well as more ambitious projects — like instructions on how to select and prepare a whole hog.
Hail and well met, homies! It’s me, Taako! Yeah, like, that Taako, from T.V. Welcome to The Sizzle It Up Blog - a recipe blog that’s going to be chuck full of riveting tales, mouth watering cuisine, and me.
Let’s not waste anymore time with introductions though, I know you’re all salivating for the main course! So, without further ado, today’s dish is going to be:
Raven’s Roost Raven Roast
This is a recipe ‘borrowed’ from my man, Magnus. I say borrowed because really the process was more him craving his favorite dish from home and me being awesome and cooking it up for him. I will say, it’s a fabulous dish- especially for the Magnus type. Simple, comforting, and…hmm…let’s say…rustically hospitable? Does that even make sense as, like, a sentence?
Whatever- what I’m saying is this dish is fucking incredible (of course it is, it’s my recipe).
to listen to music while in the garage, if that garage isn’t a
rockin’ that means she’s asleep.
ranges from punk to heavy metal. Despite her accent she really
doesn’t listen to Country music, I mean she likes a few songs like
Ring of Fire but she’s not hardcore country, that’s Paw-Paw.
Sings a long while she is working generally it’s out of tune but she
has all the words correct, well minus a few “ya'll”s added in
foods that she can LITERALLY cook on top of a engine, wants to make a
cookbook for it but is afraid of being criticized for it. She would
consult Ignis Scientia on writing cookbooks but she feels like he
would look down on her for “uncouth” reasons. (he’s not smug
Cindy don’t worry, he’s just fancy looking.)
just have to keep the engine revved up to 60 mph to cook a full
Cindy use a meat thermometer to make sure it’s at proper temp.
think a day is not complete until there is grease in her hair,
clothes or all over her legs and arms. Has burnt herself MULTIPLE
times while working on exhaust systems and welding jobs, doesn’t mind
the scars. Is very concerned about eye safety though, gotta protect
those baby blues.
a good day off away from the garage on occasions after Cid has forced
her to take a day off because she’s repeating inventory manifests in
“We have twelve 2 inch exhaust manifolds…six brake
pads for the Regalia…”
to go out and do a little fishing and hunting, she’s a level 3
hunter. Carrying heavily modified pistols. She never goes after
anything big or nighttime hunts. She’s doesn’t like being out at
night time at all. All the money earned from hunts is towards a
airship she wants to build, Highwind II. Days off involves are never
spent at home because she sneaks into the garage to do paper work, “I
swear I’m relaxin’ Paw-Paw!” So it’s always out and about, she’ll
go to Cape Caem or Whiz Chocobo’s outpost.
Races – she loves to bet on them and is really good at it actually.
She uses strange car analogies to pick the ones that will win. No one
can understand it. She can rack up several hundred Gil a race she’s
gotten into trouble with her good luck they think she’s cheating and
some fuss with her when she goes to place a bet. She convinces other
to place bets for her sometimes.
fond of riding Chocobos though. Not scared of them but once she’s on
them it’s like hell has been unleashed. She would walk everywhere if
they were the only form of transportation. They do not listen to her
commands at all, they are not reliable like a car at all. Cars don’t
get scared of rampaging Behemoths either. Cindy will feed them and
bet on them but ride them nope.
she’s out for the day getting supplies herself, you bet she’s
drinking a big cup of Ebony that makes Ignis jealous. Plus her hair
is looking fine along with her eye make up. Hell be brought if you
mess it up. It’s fine if it gets messed up working in the garage but
hell will be paid if you mess it up while she’s getting supplies. Is
sort of directionally impaired, since she’s at the garage a lot she
hasn’t traveled too far outside a comfort zone and her giving
directions is pretty shoddy. “Turn left at dat rock that looks like
a giant motor block! Then a right atta fork in the road with a tree
that looks like a brake line system.” Cindy that is not helpful.
is very important to Cindy, sure her parent’s aren’t around and she’s
only child but Cid is the best she’s got for a father. And those
adopted into her family is more precious to her than any decal she
can put on a car. (Even that super cute Chocobo and Moogle hugging
one!) She’ll drop whatever for those she views as family even it
means dropping a lot of money or missing a days worth of work. She is
dedicated to them all. Her gift giving skill is a perfect 100%, she
finds cool things when talking to people coming into Hammerhead to
get repairs. Often they trade her stuff for repairs if they can’t
afford to. Wrapping the gift on the other hand is not so good, looks
like a one armed t-rex wrapped them.
Characters: Rob Benedict x Reader (I swear I have no intention of adding Rich in but that sneaky little fucker might appear.)
Summary: Inspired by this post and my wonderful friend @thewhiterabbit42 who has joined me in the Rob trash. So Rob has begun to write some erotica, turns out he’s not that great at it.
Word Count: 1069 words (childish giggle ‘69’)
A/N: I can only apologise for this. I’m so sorry (not at all sorry). I now challenge @thewhiterabbit42 to write a part 2 x
Sitting at the table with the manuscript in your hands you could feel his intense blue eyes watching your every movement. You were trying your best to keep a straight face but you had begun to wonder if this was some elaborate joke. Your gaze flitted over to him where he sat with an expectant look on his face and you cleared your throat before you began to read it again…
Odd question, but assuming someone were to have a lobe of their lung punctured with something just a bit thinner than a meat thermometer, how long would it take the lung to heal itself? Or would that be something that a hospital would need to repair?
Hey there nonny! From the sound of it, this isn’t terribly dissimilar to a biopsy needle.
It’s going to depend on two things: how much it bleeds, and whether or not air starts to get trapped in the chest.
If the lung bleeds a little, it’s not really a big deal. It should heal pretty fast; one of the aftercare instructions I could find said that “the patient should rest for a day or two before returning to regular activities and wait a week before returning to strenuous activities.”
If a significant blood vessel gets in the way, it can take a while to stop bleeding, and they can have some significant blood in the lungs; this would lead to the infamous Bloody Cough. It will take longer to heal and will be more fragile.
And if air gets trapped in the chest, well, they’re going to have some trouble. It can build up enough to be life threatening, but likely won’t.
A smart character (or one with first aid training) is going to use something called an occlusive dressing – a piece of plastic to make the wound airtight, taped over the wound until there’s a good amount of scabbing.
And of course I doubt it was a clean meat thermometer that stabbed them in the chest, so infection is always a possibility.
I would say unless they’re having complications they don’t 10,000% NEED a hospital (but obviously if you happen to get stabbed with a meat thermometer GO TO THE HOSPITAL). But they need some time off their feet (ideally) to recoup.
A while ago, I wrote a post for you all on needing renter’s (or tenant) insurance. Now I want to help guide you all into cooking with a few tips from me to you. YOU DON’T HAVE TO BE AFRAID TO LEARN HOW TO COOK. You can do it, I believe in u. Okay, here we go:
DON’T BE AFRAID OF KNIVES. Have a very SHARP KNIFE. A dull knife will hurt you worse than a sharp one. If you ever invest in knife, let be a good, classic kitchen knife. It’s what you’ll do most of your food prep with. YOU DON’T NEED AN ENTIRE WOODEN BLOCK OF KNIVES. You’ll probably never use all of them.
Always wash your knives by hand. I’m not talking about regular old butter knives or even cheap-o steak knives that couldn’t cut anything more than cooked meat. I’m talking about the one I just told you to invest in. The dishwasher will RUIN them. And you know what, wash your pots and pans by hand, too. I KNOW I’M ASKING YOU NOT TO BE LAZY. But if you’ve received a nice set of cookware for graduation or as a housewarming gift or wedding shower gift, treat that shit right. Clean the sides, clean the bottom; your dishwasher won’t gently caress it the way you will.
You don’t need 98% of unitaskers. (GARLIC PRESS: #1 EXCEPTION!!!!!!) If you think about an object and it literally only has one function, it’s just taking up space and I know a lot of you may already have a limited space to work with. Buzzfeed loves to promote a tool to core strawberries on nearly every ‘BUY ME’ kitchen list but really? HOW MANY FUCKIN’ STRAWBERRIES ARE YOU TAKING THE MIDDLE OUT OF? Do you really ever look at a strawberry and go ‘GRASPING THAT GREEN LEAFY TOP AS I EAT THE ENTIRE STRAWBERRY IN ONE GO IS TOO FUCKING MUCH.’ If you do, then please waste space and money on a strawberry corer. Just think about this: How often are you going to use it and how much time does it actually save? On the flip side, a potato peeler also works for other veggies - definitely not a unitasker.
If you don’t cut/chop/dice your food consistently, then it won’t all cook at the same temperature. If you have one super thick cut of meat and try to cook it for the same length of time as a piece cut more thinly, either the thick cut is going to be raw as fuck in the middle and you might make someone sick, or the thin cut is going to be the leather version of whatever it was because you cooked it too long to match the other piece. Uniformity is important with food prep.
GET A FUCKING MEAT THERMOMETER. If you don’t know what you’re doing absolutely do not use the 'hand test’ to check the doneness of meat. Don’t even google that shit if you don’t know what it means. Save $15.00, get a meat thermometer, and be done with it.
Spices go bad. If you smell it and it smells like nothing anymore, or it’s super clumpy, or you know it’s been over a year since you’ve used it, toss it and buy fresh.
Taste your food as you cook. I mean it. I REALLY MEAN IT. Don’t be afraid of salt. Pasta and potatoes NEED SALT. When you start boiling water for pasta, SALT THE WATER LIKE THE OCEAN. Salt in home cooked food is not going to kill you. All the added salt in packaged foods to preserve them is where you should worry. (I mean, do what your doctor says if you’re on a low-sodium diet but as long as you’re not licking salt at home you should be okay.) When you’re making a sauce, taste it before you declare it done. Is it bland? ADD SALT. Don’t go absolutely apeshit with salt; the more you cook the more you’ll figure it out.
(Also, I know it can be expensive to buy fresh veggies. I know it can. But canned foods are not great for you. Frozen veggies are better!)
Freezing food does not mean it will last forever?????? I KNOW WE ALL WANT TO BELIEVE THAT. Just because you put something there doesn’t mean it will hang in stasis like Fry from Futurama and be good to go as soon as you thaw it out. If you have meat in your fridge that’s been there for over 4-6 months, toss it. *NOTE: I meant to say freezer here but fuck if you have meat in your fridge for 4-6 months PLEASE ALSO THROW IT AWAY.
I know a lot of people are on budgets, so plan your meals before you ever go to the store and write a list based on what you need to buy. Put your spices where you can see them otherwise you’ll wind up with multiple items that are all the same. Writing a list seems like a chore, but if you go to the store with a plan, you’ll definitely save money.
If you go shopping for, say, a week’s worth of dinners, compare your ingredients. If three recipes call for milk, for example, maybe you buy a quart instead of a pint. It’s just a better way to not buy too little or too much of anything you might need.
Have fun. Look, odds are you’re not cooking for the Queen. You’re not on Chopped. If you fuck up who cares? At the very worst you’re going to have to toss everything and call out for delivery. It’s okay to screw up in the kitchen, just never serve anything raw that isn’t supposed to be and you’ll avoid making people sick. Learning to cook isn’t a scary thing. Utilize youtube. Watch this Gordon Ramsay video to learn how to chop an onion. (His channel, in general, has taught me a LOT.)
Experiment, cook often. It’s the only way you’ll learn.
A quick guide to writing sex from ur fave sexual lesbian:
Sex is all about communication. I’m not kidding, you never shut up. “Is this ok?” “Does this hurt?” “Do we need more lube.” “You look amazing.” “This feels good.”
It takes time. Especially if it’s your first time/been awhile you aren’t going to go 90 rounds. First time is usually hands, talking, or no one even getting off because first times are bumbling and learning.
Sex can be for pleasure but sex can also just turn into messing around. Not every time ends with an orgasm/both partners reaching climax and that’s ok.
Just write penis or dick. Stop writing “Meat thermometer” I’m serious. Please. I’m begging you.
Do your research! There are a 1001 guides on writing nsfw. I know you can suspend fiction (Ie the real articulates of anal like enemas and stuff) but please stop pushing harmful ideas of sex.
You NEVER owe anyone sex. Dating isn’t a constant state of consent. Burn that idea in a fucking pit.
Virgin=/=nativity or innocence. That just means that person hasn’t had sex. That doesn’t change the character at all.
The idea that losing your virginity = penetrative sex isn’t really a thing with us gays. Stop applying the ideas around straight sex to mlm or wlw couples.
Today I am answering the request @blackjackgabbiani put in for a Cinnabar Volcano Burger from Pokémon Soul Silver! More important than its obvious spiciness, I also wanted to replicate lava flow on the burger as well as add in an…unexpected ingredient! To do that, I took chili and nacho-consistency melted cheese and layered them on top of each other. (To keep the burger do-able, I did use a premade chili, but if you have a recipe that you think would go well on burgers, use it!)
1 lb. Ground Beef
4 Hamburger Buns
1 - 2 cups Chili of choice, or to taste
¼ - ½ cup Milk
½ - ¾ cup Cheese, cubed
White Onion, sliced as needed
1 large Jalapeño, diced
2 cloves Garlic, minced
1 - 2 tbsp. total of the following combination (adjust individual amounts to taste): Salt, Pepper, Paprika, Chili Powder, Cayenne….and just a tiny pinch of Cinnamon!
Mayonnaise or Butter, to toast the hamburger buns
Prep Time: 10 - 15 min. | Total Cook Time: ~10 - 15 min.
Makes: 4 - 5 burgers
Step 1.) Prep the ingredients: mince the garlic, de-seed and dice the jalapeño, and slice the white onion and set aside. Cube the cheese to be melted.
Step 2.) If you will be using a grill to cook the hamburgers, begin prepping it now. Combine the ground beef, diced jalapeño, garlic, and spices together. Separate the burger meat into 4 parts (5 if you want leaner burgers) and form those parts into a patty about 1/2″ thick and slightly wider than the buns you will be using.
Step 3.) Begin heating up the chili and the cheese+milk combo each in their own saucepans. For the melted cheese, the amounts listed should work, but feel free to play with the ratio a bit to get it nice and drizzly. Keep both saucepans covered once the cheese completely melts to keep them warm and set them aside.
Step 4.) Grill the burger for 4 - 5 minutes on one side and then flip and cook 3 - 4 minutes on the other side. It is also a very good idea to use a meat thermometer to make sure the interior of the burger has reached 160°F (for food safety reasons.)
Step 5.) Quickly toast the buns with butter or mayo (seriously, if you want an even toasting mayonnaise is the way to go!) and then construct your burger as so: bun, burger, layer on the chili, drizzle on the cheese, top with onions and the top bun! Enjoy your lava-y goodness!
I’m usually kind of “eh” when it comes to chili, but not only was this fun to make for the visual appeal, it turned out really delicious as well! I used a relatively mild chili, so even with the jalapeño and all the spices in the burger, the chili and cheese balance it out really well. Yes, it was messy and I definitely used a fork and knife to eat it, but I enjoyed it all the same!
Yes, it’s true that health food can be staggeringly expensive — especially if it’s something trendy, like raw almonds or cold-pressed green juice. But, eating well and staying on a budget don’t have to be mutually exclusive. The secret is to plan ahead and choose staples you can cook with all week long. These foods — like canned beans, for example — aren’t necessarily flashy, but are still packed with nutrients. Click through for 14 affordable and healthy items you should always have on your grocery list. They’ll run you about $60 total, and you’ll use them to whip up countless good-for-you meals and snacks.
What they cost: About $3-$7 per dozen, depending on whether you choose organic, cage-free, etc.
Why they’re healthy: Ounce for ounce, an egg is one of the most nutritious foods you can eat. It contains all nine essential amino acids and is rich in iron, phosphorous, selenium, and vitamins A, B12, B2, and B5. One egg contains 113 mg of choline, a nutrient that’s critical for healthy brain function. Eggs also contain lutein and zeaxanthin, antioxidants that can help protect your vision. Almost all of these nutrients are found in the yolk, so eat the whole egg!
How to cook with them: ”Eggs are incredibly versatile,” says Amelia Winslow, nutritionist, chef, and founder of Eating Made Easy. They’re not just for breakfast, either. “You can put an egg on just about anything, from sautéed veggies to rice and beans, and turn your dish into a complete, balanced meal.”
Build a quick meal from this shopping list: Make a Southwestern omelet with salsa and diced avocado.
Canned Fish, Such As Tuna & Salmon
What it costs:About $2-$5 for a can of tuna and about $4-$5 for a can of salmon. All the experts we spoke to suggest you look for BPA-free cans and choose wild-caught salmon if you can afford it.
Why it’s healthy: Canned tuna and salmon are excellent sources of vitamins B6 and B12, magnesium, potassium, selenium, and anti-inflammatory omega 3 fatty acids. (So are other varieties of canned fish, like sardines and anchovies — but they can be more of an acquired taste.) And, salmon is one of the best food sources of vitamin D, a nutrient that’s crucial for our immune function, bone health,and mental health. “Buying canned fish is a great way to get quality fish without having to spend a fortune,” say Hayley Mason and Bill Staley, founders of Primal Palate and authors ofMake It Paleo 2. Additionally, Winslow says, “canned salmon is among the ‘freshest’ fish you can buy, because it’s canned immediately after being caught, as opposed to being frozen and thawed before reaching your table.”
How to cook with it:Don’t worry about removing the bones if there are any — unlike the bones in fresh fish, which can pose a choking hazard, these bones are softer as a result of the canning process. And, canned fish bones are a terrific source of dietary calcium. Make tuna or salmon burgers in a food processor: Combine the fish with a little olive oil or mayonnaise, breadcrumbs, and the seasonings of your choice, then pan-sear the patties until golden brown on both sides. For a quick, easy lunch, simply add the fish (right out of the can) to a salad with a little olive oil and lemon juice, suggests Mason.
Build a quick meal from this shopping list:Make a kale and apple salad, top with canned fish, and dress with olive oil and lemon juice.
What they cost: About $.88-$2 each. Unless you live in Southern California, avocados can be a bit of a splurge. But, this is one food you don’t have to buy organic — which can save you some money, say Mason and Staley. “Avocados top the ‘Clean Fifteen’ list of foods with the least amount of pesticide residues,” explains Mason.
Why they’re healthy: Avos contain healthy fat and protein, and they’re packed with lots of vitamins and minerals. In fact, they have more potassium than a banana, and high doses of vitamins C, E, K, B6, and folate.
How to cook with them: You can add avocado to just about anything, like sandwiches, eggs, dips, and even frosting or brownies. For an on-the-go snack, just grab an avocado and a pinch of sea salt, suggest Mason and Staley — it’s essentially a mini meal all on its own.
Build a quick meal from this shopping list: Stir together canned tuna or salmon with garbanzo beans, a little olive oil, lemon juice, salt, and pepper and top with avocado for a different take on white bean salad.
What they cost: $2.69-$4.29 for a canister or bag (usually between 18-22 oz)
Why they’re healthy: One of oats’ standout qualities is that they contain beta glucans, compounds that slow the rate at which carbohydrates are absorbed by the body. This helps keep your blood sugar levels steady and could be the reason why oats seem to keep people fuller longer than most other cereals. Just one half cup of oats contains a generous dose of folate, iron, magnesium, potassium, and zinc as well more than 100% of the recommended daily dose of manganese — a mineral necessary for strong bones and healthy skin.
How to cook with them:You don’t have to eat oats Oliver Twist-style. You can blend them into smoothies, soak them overnight with berries, or combine them with your Greek yogurt. As far as rolled versus steel-cut verses quick, nutritionally they’re all about equal; the only difference is texture and cook time, so pick your preference.
Build a quick meal from this shopping list: Combine oats, Greek yogurt, and frozen berries in a blender for a high-protein, high-fiber, low-sugar smoothie that will keep you going all morning.
What it costs:About $1.25-$2 per small tub
Why it’s healthy: Greek yogurt packs up to three times the protein of regular yogurt, and many brands also contain beneficial bacteria that aid digestion. Go ahead and buy the full-fat kind instead of fat-free — full-fat dairy has been linked to a reduced risk of type 2 diabetes and a lower incidence of weight gain, and it also helps your body absorb nutrients better.
How to cook with it: Winslow recommends buying plain, so you can control the amount of sugar that’s added to it. This also means you can use the yogurt in savory dishes — it’s great in marinades, dressings, and dips, and you can also use it instead of heavy cream, mayonnaise, or sour cream. And, of course, it’s delicious for breakfast — including smoothies.
Build a quick meal from this shopping list: Make a protein-packed hummus by blending garbanzo beans with Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper. Use as a sandwich spread or dip (try it paired with homemade kale chips).
Frozen Mixed Berries
What they cost:About $3-$4 per bag (typically 8-12 oz). Winslow recommends splurging for organic if you can, since berries are often on the “Dirty Dozen" list of produce with high amounts of pesticide residues.
Why they’re healthy: Berries are low in sugar, high in fiber, and one of the best food sources of antioxidants. But, if you can’t get to a farmer’s market, frozen fruits might be your next best bet, as research has shown that frozen produce often contains more nutrients than what’s found in the refrigerator case. This is because frozen produce is processed shortly after it’s picked, while fresh sometimes travels hundreds of miles before it ends up on a supermarket shelf — and during that time, its vitamins and antioxidants start to degrade.
How to cook with them: Mason and Staley use frozen berries in smoothies, while Winslow says you can blend them with olive oil and vinegar to make your own fruity salad dressing.
Build a quick meal from this shopping list:Thaw the berries and mix with Greek yogurt; use as a topping on oatmeal, pancakes, or granola.
What they cost:About $1.29 per lb
Why they’re healthy: Sweet potatoes are packed with vitamin C, B6, and potassium, plus nearly 400% our RDV of vitamin A. Carotenoids, the compounds that give the potatoes their orange color, are powerful antioxidants that can help strengthen our eyesight and boost our immunity in addition to protecting against aging.
How to cook with them: Mason and Staley like to dice up sweet potatoes for breakfast home fries. They’re also delicious roasted (try them topped with toasted nuts or pomegranate seeds). Or, you can simply bake them (a shortcut: Pierce the skin a few times and microwave on high for 5-8 minutes) and eat with your favorite toppings.
Build a quick meal from this shopping list: Cut sweet potatoes into small cubes and sauté with ground beef and kale. If you have them on hand, add spices like cinnamon, turmeric, coriander, and cumin to turn it into a curry. (Curry powder works great, too.)
What it costs: About $6-$7 per 1lb package
Why it’s healthy: Beef — and red meat in general — has significantly more B12, iron, and zinc than white meat. And, it can often be the best choice for those on a budget, say Mason and Staley. This is because meat from ruminant animals (cows, sheep, goats, buffalo, etc.) is made up of about equal parts saturated and monounsaturated fat, and only a small amount of polyunsaturated fat (which can be inflammatory). Unlike pork and poultry, the ratio of these fats stays relatively constant no matter what the animal eats. So, red meat can be a better choice for people who can’t afford pasture-raised or grass-fed meats.
How to cook with it: Ground beef can be more susceptible to bacterial contamination (the germs get mixed into the meat as it’s chopped up), so use a meat thermometer when cooking and make sure the temperature hits 160 degrees. One pound can make up to four meals, says Mason, who uses ground beef to make meatloaf, chili, stuffed peppers, and stir-frys.
Build a quick meal from this shopping list: Brown the beef in a frying pan, then add lentils and frozen veggies and season with a sprinkling of dried sage, turmeric, sea salt, black pepper, and fresh thyme.
Related: Pinch Those Pennies: 8 Superfoods Under $1 Per Serving
What it costs: About $3.49 per bunch of organic kale. Winslow recommends you always buy organic, since conventional kale tends to be heavily sprayed with harsh pesticides.
Why it’s healthy: Ah, the vegetable everyone loves. Or loves to hate. Whichever side of the fence you’re on, the fact is, kale didn’t get all that hype for no reason. One cup, chopped, has 206% our RDV of vitamin A, 134% vitamin C, and a whopping 684% of our vitamin K. Kale also contains glucosinolates, sulfur-containing compounds that may protect against cancer and help our bodies detoxify. And, this stuff will last! Kale is much tougher than other leafy greens, so it won’t go bad as quickly, say Staley and Mason.
How to cook with it:Kale stands up to dressings without getting soggy — in fact, many culinary pros actually recommend dressing your kale ahead of time for better flavor. So, you can make kale salad on a Sunday and still be eating good on Tuesday. Homemade kale chips are also super-easy to make (roast pieces in a single layer in the oven) and will satisfy a potato chip craving — just check your teeth when you’re done.
Build a quick meal from this shopping list: Sauté kale and garbanzo beans with olive oil, salt, and pepper. Then top with Greek yogurt. Drizzle with olive oil and lemon juice and season with a little more salt and pepper.
Frozen Vegetable Medley
What it costs: About $3 -$3.50 per package (typically 10-12 oz)
Why it’s healthy: Like frozen berries, frozen veggies often contain more nutrients than produce that has been shipped long distances or left to refrigerate for an extended period of time. And, you don’t have to worry about them going bad, which is a waste of money, say Mason and Staley. Like all veggies, the frozen kind will bump up the amount of fiber and vitamins in a meal.
How to cook with it: You can add frozen veggies to just about any dish that could use more produce. Because they have a soft texture, frozen veggies are best in cooked dishes like stir frys, pastas, casseroles, and soups.
Build a quick meal from this shopping list: Make a stir fry with the veggies and ground beef and top with a fried egg.
What they cost:About $5 for a 4-pack of organic, which is recommended, since conventional apples are heavily sprayed with pesticides. Those chemicals tend to collect on the apples’ skin — which is also where most of the nutrients are concentrated.
Why they’re healthy: Low in sugar and high in soluble fiber, green apples help fill you up and stabilize blood sugar levels. As an added bonus, they can also save you from bad breath. That’s because the tartness in the apple stimulates saliva, which helps to break down bacteria in your mouth.
How to cook with them:The flavor of a green apple can be used from breakfast to dinner. Green apples are great in juices and smoothies, and they’re also delicious sliced into salads. Or, try sautéing or roasting them and serving with chicken.
Build a quick meal from this shopping list:Chop up an apple and mix it with kale and lentils. Toss with a dressing made from vinegar (preferably apple cider), olive oil, Dijon mustard, and honey.
What they cost:About $2-$2.50 per 15oz can. Look for a brand that’s BPA-free, like Eden Organic.
Why they’re healthy: One cup contains 15g of protein and a whopping 12g of fiber, not to mention iron, magnesium, potassium, and more than 70% of our RDV of folate.
How to cook with them:“Toss them into salads, blend them with olive oil and lemon juice to make a hummus-like dip, or add them to soups,” suggests Winslow. “You can even turn them into a crunchy, salty snack: Just coat them with a little olive oil and salt and roast at 450 degrees for 15-20 minutes.”
Build a quick meal from this shopping list:Make chickpea fritters by blitzing together one can of garbanzo beans (drained), one egg, ½ cup flour, an onion, and garlic in a food processor. Shape into patties and fry in a skillet. Top with Greek yogurt, olive oil, lemon juice, salt, and pepper.
Roast Beef Don Recipe from Shokugeki no Souma (serves 3-4)
Nikumi lost to Souma with this recipe, but I thought it looked good enough to give it a try. Her giant portions must have been really filling though … @hungryleow and I struggled to finish the portion above, and only the Bottomless Pit managed to eat the rest.
For Roast Beef
1 Beef Tenderloin (You could have A5 cured beef, sure…)
Salt, preferably kosher
Butter (50 g)
For Fried Rice
2 cups rice cooked the day before
Garlic, sliced (1 bunch - 10 cloves?)
4 eggs, beaten.
For Roast Beef
Rub beef with salt and let it rest for 1 hr. Discard expelled liquid.
Preheat oven to 250 celcius
Heat pan (that you can pop into the oven) with some oil (just so that it doesn’t stick)
Sear beef on all sides to lock in the juices
Melt butter and keep pouring it over all the beef. After beef looks light brown all over, keep just enough to cover the bottom of the pan, and pout out the rest of the butter into a bowl to use for the rice.
Pop beef in oven and cook to desired temperature. Use your meat thermometer or your thermal sense. If you have neither, look online for approximations based on the size of your meat.
Take it out of the oven, put it on a plate, and cover with foil to let it rest for about 5-10 mins.
For Fried Rice
Heat some oil in a pan. When hot, throw in the garlic and fry till golden brown.
Remove garlic from pan.
Throw in the rice and break up all the clumps, coating the rice evenly with the oil.
In small batches so that an omelette doesn’t form, pour the eggs on the rice and keep flipping till all the rice is coated with a thin layer of egg.
Pour in the butter (from the beef) and garlic, and mix till even.
After that, attempt to slice beef nicely to plate. (The hardest part, IMO)
Wishing you the happiest of holidays, and a joyous new year! :)
In retrospect, maybe
karaoke wasn’t such a stellar idea.
It’s a thought
that barrels her head the morning after – only slightly harder than the winter
chill when the bus doors opened, and more on par with the way she’d tackled
Grunkle Stan as he stood waiting for them.
So it hurts. And so does her throat.
As more pieces
of the morning come to her, it’s the nighttime recollections that flood back first.
Hugs and hellos, hair ruffles and playful nudges. There were seafaring stories
and the horrors of school, the greasiest pizza the town had to offer and…
And a cover that
maybe she’d put a little bit too much heart into.
At six twenty three
on the dot, she wakes up. Not her usual, and by no means her intention, but the
lingering ache beckoning her to consciousness is too stomach-turning to ignore.
Leave it to
Mabel Pines, self-proclaimed karaoke master, to scream her voice out on their
second day of winter break.
at the risk of sounding completely biased i wanted to say that after a couple weeks worth of consideration i decided the best part of the impromptu rooftop birthday celebration that augustus organized for me was kota not only showing up but also bringing his signature meat thermometer to ensure that our food was eligible for consumption which looking back was probably necessary since it was all planned on such short notice and the caterer was what augustus described as “suspiciously eager”. i’m also a firm believer that this appearance was a symbol of our high level friendship, rivaled by none
Grilled Lamb Chops with Mashed Sweet Potatoes and Citrus Wilted Mixed Greens
Ingredients for Lamb Chops + Marinade
1 lamb shoulder chop per person
Dry ingredients for marinade: 3 cloves garlic pressed and then minced, granulated garlic, granulated onion, smoked sweet paprika, kosher salt, ground black pepper, dill weed, ground rosemary, red chili flakes, oregano, and lemon zest
Wet ingredients for marinade: Olive oil and juice from ½ lemon
Ingredients for Mashed Sweet Potatoes
Large sweet potatoes, washed, peeled, and cut into cubes
Unsweetened almond milk
Small sprinkle of nutmeg
Date puree (for Whole30) or honey to sweeten
Ingredients for Mixed Green Salad
Mixed greens of your choice
Juice from ½ orange
Kosher salt, black pepper
In a large bowl or ziplock bag, squeeze lemon juice and olive oil over lamb chops. Little by little, sprinkle in dry seasonings and massage meat until no more seasoning blend remains.
Marinate in a large ziplock bag for 2 hours in the fridge + 1 hour at room temperature or for 1 hour at room temperature.
Begin boiling your potatoes about 5-10 minutes before you begin to grill your lamb.
Boil until soft, drain, mash, and prepare to your liking.
When done marinating, pat lamb chops dry with a paper towel and heat a grill pan over medium heat.
Grill lamb on both sides until medium rare [please use a meat thermometer]. Let rest for cutting.
While lamb is resting, wilt your greens in a sauté pan with a bit of orange juice. Season with salt and pepper.
Once lamb has rested about 5-10 minutes, cut and assemble your dish.
I haven’t cooked chicken in four months.
The meat thermometer ended up
in one of his boxes, &
I have never been able to tell
just by looking
when something is finished.
I have terrible instincts about what is unsafe.
This is not a metaphor.
I am really afraid of food poisoning, &
I know that given an oven
and enough time
I would cook the chicken
until it was black and ashy,
and this is not a metaphor.
This is not about the way my mother taught me to check if meat was done by
stabbing my knife into the thickest part,
not about how I didn’t even hear the timer go off
until the entire kitchen was on fire. “He seemed like such a nice guy,”
as I tell them my new address,
as if you can tell from outside the oven
if the meat inside is poison.