meat thermometers

Sesame Garlic Chicken

I developed this recipe in college around the time I started craving Real Food instead of ramen day in and day out, and it remains my most successful recipe. It’s very low effort but takes a while, so be sure to get it started before you’re starving. 

Sesame oil is a bit pricey, but a bottle goes a long way and tastes good in a lot of stuff. I never measure anything when I make it, which means you can scale it however you want, but I’ll try to include basic measurements. 


  • chicken thighs, thawed as much as possible if they came frozen (i prefer boneless and skinless but bones-in is cheaper, you just adjust the bake time a little)–as many as you like, but I make at least 4 at a time for leftovers
  • soy sauce–about a quarter cup for four thighs (can easily be made gluten free if you have gluten free soy sauce)
  • sesame oil–a teaspoon or so per thigh 
  • garlic powder or minced garlic–about half a teaspoon (less if you use garlic powder)
  • sesame seeds–optional 


  • gallon ziploc bag 
  • glass baking dish
  • tongs 
  • oven 
  • meat thermometer


  1. put all the ingredients (except the sesame seeds if you’re using them) in the ziploc bag, close it up with as little air in it as possible, and squish everything around so the chicken is coated in the soy sauce, sesame oil, and garlic. 
  2. let marinate for at least an hour. if the chicken is still frozen, put a mixing bowl in the sink, put the ziploc in the bowl, and let lukewarm water run on it for half an hour or so at just a trickle. 
  3. preheat the oven to 425 degrees when you eventually get tired of waiting for the chicken to marinate. get your baking dish and pour the entire contents of the ziploc (extra juices and all) into the dish. 
  4. bake the chicken for 20ish minutes (for boneless thighs) or 40-45 minutes (for bone-in), turning the thighs over a couple of times during the cooking so it stays juicy. check the internal temperature when it comes out and make sure it’s at least 165 degrees. 
  5. serve with rice, vegetables, noodles, anything you want. it reheats pretty well and keeps in the fridge for a few days. 

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.

‘Praise The Lard’: A Barbecue Legend Shows Us How To Master Smoked Chicken Wings

Photo: Ari Shapiro/NPR

Raven’s Roost Raven Roast

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. 

You’re welcome! 

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). 

Keep reading

Some Cindy Aurum Headcanons

Loves to listen to music while in the garage, if that garage isn’t a rockin’ that means she’s asleep.

It 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 with it.

Has 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.)

“Ya’ll just have to keep the engine revved up to 60 mph to cook a full steak!”

Please Cindy use a meat thermometer to make sure it’s at proper temp.

Doesn’t 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.

Enjoys 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 her sleep.

 “We have twelve 2 inch exhaust manifolds…six brake pads for the Regalia…”

Loves 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.

Chocobo 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.

Isn’t 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.

If 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.

Family 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.

Recipe for Disaster

Characters: Crazy!CastielXReader ft. Sam and Dean Winchester

Word Count: 1261

A/N: Season 7 Crazy!Castiel adorably spoils dinner. Please accept this attempt at humor as a gesture of solidarity.

Originally posted by deangirl

The lid on the boiling pot of water clattered noisily against the roiling pressure of steam rising past the rim. The delicious scents of citrus and rosemary wafted from the warmth of the oven, drifting out into the rest of the cabin and overpowering the smell of fresh paint used to mark the walls with various demonic and angelic warding symbols.

You busied yourself setting the rustic table with actual matching dishes and utensils for once instead of the haphazard grab-whatever-is-in-the-drawer-and-convenient-to-shovel-food-into-your-mouth model of food ingestion the boys were accustomed to practicing. You hopefully set out wine glasses, not actually expecting either brother to touch them, but willing to be surprised by the possibility. Arranging the spray of wildflowers Castiel popped off to gather a few moments ago in some faraway verdant meadow after you wished aloud for a spot of bright color to dress the otherwise drab table, you glanced up and smiled at the angel squatting in front of the oven and squinting intently through the tiny window on the front. He’d been through so much recently – death, resurrection, amnesia, and taking on Sam’s burden of torture courtesy of Lucifer – it was no wonder to you that his wits buckled under the pressure. He was still Cas though – adorable and sweet, but with a handful of interesting new hobbies, a curious obsession with insects, and an annoying aversion to conflict making him utterly useless to the Winchesters. The red Kiss the Cook apron donned over his white scrubs and trench coat had been his idea, and you took chaste advantage of the offer several times while instructing him in the preparation of dinner.

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Hello, my babies.

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.



Mabon, Fall Equinox Food Recipes


by Raven and Crone

Turkey Meatballs in Cranberry Sauce

1 lb ground turkey
½ cup chopped onions
¼ cup instant rice or instant brown rice
¼ cup unseasoned breadcrumbs
1 egg
1 teaspoon salt
½ teaspoon poultry seasoning
1 (16ounce)can whole berry cranberry sauce
½ cup water
Mix all ingredients except cranberry sauce and water. Form into 45 meatballs. Spray large skillet with non-stick cooking spray.Cook meatballs, covered, for 8 - 10 minutes turning occasionally until meatballs are done and no longer pink in the middle. Add cranberry sauce and water to skillet.Cover and cook on medium-low for 3 to 4 minutes.

Roast Fillet Of Beef

1 Fillet of beef (5-6 lb) trimmed
5 Garlic cloves, slivered
1 teaspoon Salt
1 teaspoon Freshly ground pepper
Tabasco sauce
1 cup Soy sauce
½ cup Olive oil
1 cup Port wine
2 teaspoons Thyme
1 bunch Watercress
To prepare the fillet, make slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least ½ hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425 degrees F. Place the fillet on a rack in a roasting pan. Roast for 30-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120~ for very rare, 125~ for rare, 130~ for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10~. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress.
Broccoli Casserole
2 eggs, lightly beaten
1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
½ cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli, thawed
¼ cup dry bread crumbs
In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-½ qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings.

Harvest Ratatouille

8 - 10 tablespoons olive oil
2 yellow onions, chopped
3 large or 4 small zucchini, sliced into ¼-inch thick slices
1 large eggplant, sliced into chunks the same size as the zucchini slices
5 large tomatoes, chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
Salt and freshly-ground black pepper, to taste
Tomato paste, to taste (optional)
1. Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute, until fragrant and softened. Add zucchini and eggplant and saute about 2 minutes, until lightly browned. Add more olive oil as needed if the pan looks dry. Add tomatoes, peppers, and garlic, stirring to combine. Cover, reduce heat to low, and simmer about 20 minutes, until veggies are cooked through.
2. Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using, and stir well.
3. Serve hot, or allow to cool and add a little olive oil before serving. Serves 6.
Garlic Roasted Potatoes & Greens
2 pounds Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced lengthwise
1/3 cup Extra-Virgin Olive Oil
3 Tablespoons Wine Vinegar
4 cups Watercress Sprigs, rinsed
2 Tablespoons Chives, chopped
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 ¼ hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.

Stuffed Acorn Squash

2 acorn squash, washed and cut in halves
½ stick of butter
½ cup of crushed Ritz crackers
¼ cup chopped walnuts
¼ cup brown sugar
Wash and cut acorn squash in half from stem to bottom Scoop out the seeds and rub the inside and cut parts with butter Put the acorn squash on a cookie sheet Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done

Acorn Squash and Apple Soup - Makes 5 servings.

1 medium acorn squash
1 Tbsp. canola oil
1 medium onion, chopped
1 leek (white part only) rinsed well and chopped
1 tart apple (such as Granny Smith), peeled, cored and chopped
3 cups fat-free, reduced sodium chicken broth
Salt and freshly ground black pepper, to taste
3 Tbsp. minced fresh mint leaves, as garnish
Milk or additional broth to thin soup (optional)
Preheat oven to 375 degrees. Cut acorn squash in half length-wise, remove seeds and pulp. Set on a rimmed baking sheet. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and allow to cool.
While the squash is cooling, in a large, heavy pan heat the canola oil over medium-high heat. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent. Add the apple and cook over medium heat for 1 minute.
Scrape out the squash pulp and combine with the apple mixture. Reduce heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth to the pan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and set the soup aside to cool slightly.
In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat just before serving. Add milk or additional broth to thin soup, as desired. Season to taste with salt and pepper. Garnish each serving with mint and serve.

Crockpot Cream of Tomato Soup

2 tablespoons olive oil
1 large chopped onion
3 crushed garlic cloves
2 minced carrots
2 pounds peeled and diced tomatoes (reserve and add all juices)
4 cups chicken or vegetable stock or broth
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon lemon juice
2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, chervil, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano,
marjoram, thyme, cumin, curry powder, nutmeg)
1 cup heavy cream
Combine the oil, onion, garlic, and carrot in the crockpot. Cook on high, stirring frequently, until the onion softens. (This can also be done in a skillet.) Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving.

Chicken & Leek Soup

3 ½ pounds Frying Chicken, cut into 8 pieces
1 pound Beef Shanks, cut into 1" pieces
6 cups Chicken broth
3 slices Thick cut Bacon
1 Tablespoon Dried leaf Thyme
1 Bay leaf
¾ cup Pearl Barley
1 ½ cups Chopped Leek, white only
Salt and Pepper to taste
2 Tablespoons Chopped parsley
Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 ½ cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

Autumn Equinox Stew

1 tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 large eggplant, cubed
1 small acorn squash, peeled, cubed
1 large zucchini, peeled and cubed
1 tsp. salt
black pepper to taste
1 sprig fresh thyme
3 large tomatoes, diced
1 ½ cups of water
1 cup dried lentils

Give thanks for the earth’s bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove.

Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add
eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread.

Beef & Barley Vegetable Soup
3 pounds Soup Meat
2 Tablespoons Fat
2 quarts Water
1 ½ Tablespoons Salt
¼ Tablespoon Pepper
2 Tablespoons Minced Parsley
½ cup Barley
1 cup Carrots, cubed
¼ cup Onion, chopped
½ cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas
Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.
Rosemary Grilled Chicken
2 broiler chickens (3 lbs ea. split) – backbones removed
¼ cup vegetable oil
8 tablespoons butter, melted
½ cup dry white wine or 1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
½ clove garlic, optional
1 teaspoon salt
freshly ground black pepper - to taste
Prepare the grill by placing an oiled rack 4-6 inches over medium-hot coals. Combine the oil, butter, wine or lemon juice, rosemary garlic (if desired) and salt. Brush the chicken halves inside and out with ¼ cup of the seasoned butter Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a total of 30 to 40 minutes in all. Sprinkle well with pepper.

Rosemary Potatoes

8 small red potatoes, scrubbed & quartered
8 cloves garlic, peeled
3 tbsp olive oil
½ tsp freshly ground pepper
1/3 cup minced fresh rosemary or 2 tbsp dried
½ cup chopped green onions
Preheat oven to 200C (400F). Place potatoes and garlic in a single layer in a baking dish. Drizzle with olive oil and toss potatoes to coat evenly. Sprinkle with salt, pepper and rosemary and toss again. Roast for 30 minutes or until potatoes are crisp on the outside and tender inside. Sprinkle with green onion and serve. Serves 8
Rosemary Herb Butter
2 to 3 cloves garlic, minced
1 tablespoon fresh rosemary leaves, removed from the stem
½ teaspoon orange or lemon zest
1 tablespoon orange or lemon juice
¼ teaspoon crushed red chile pepper
1 stick butter, softened
Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 ½ inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer.

Rosemary Herb Bread

2/3 cup milk
2 eggs
3 cups bread flour
1 ½ teaspoons salt
2 ½ tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 ½ tablespoons margarine
2 teaspoons active dry yeast
Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

Wild Rice with Apples and Walnuts

1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
½ t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.

Harvest Spread

This recipe calls for lots of chopping and grating.

1C. tart apples, diced fine
1 C. celery chopped fine
1 C. mild cheddar, grated fine
2 Pkg (8 oz each) cream cheese
1 Tbsp. mayonnaise
1 Tbsp. sugar
½ tsp. cinnamon or apple pie seasoning
1 C. chopped walnuts or pecans

Prepare all ingredients as listed. Place all ingredients in a medium size bowl. Mix to with a wooden spoon. Refrigerate for several hours before serving. Serve with crackers.

Witches Apple Pudding

2 cups flour
4 Tsp. baking powder
¾ cup milk
½ Tsp. salt
1/3 cup shortening
1 egg
Combine the above ingredients as you would for biscuits and set aside for later.

6 apples sliced
1 Tsp. cinnamon
3 Tsp. sugar or honey
1 Tsp. nutmeg
Combine in baking dish.
1 cup water
1 Tsp. butter
1 cup sugar or ½ cup sugar and ½ cup honey.
Bring syrup to a boil. Drop the biscuit mixture on top of the fruit. Pour hot syrup over all and bake at 375 degrees for about 40 minutes. Serve warm. Vanilla ice cream makes a lovely addition.

Carrot Ginger Muffins

2 cups flour
1 cup (packed) dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. ground ginger
¼ tsp. salt
2 eggs, lightly beaten
½ cup sour cream
½ cup vegetable oil
2 cups grated carrots (about 2 large)
¼ cup golden raisins
¼ cup coarsely chopped walnuts
2 tbl grated fresh ginger.
Bake 425 degrees.
Fresh ginger has a sharp refreshing taste while dried ground ginger is sweeter. This recipe call for both fresh and dried ginger.
In a large bowl, stir together the flour, baking powder, baking soda, ground ginger and salt. In a
small bowl combine eggs, sour cream, oil and mix until blended. Pour into dry ingredients and stir till just blended. Add the carrots, raisins, walnuts, and fresh ginger, and stir just until combined. Do not over mix. Divide the batter evenly among prepared muffin tin cups and bake between 15 to 20 minutes. The tops of the muffins are golden brown and when a tooth pick is inserted in the center of muffins comes out clean and dry.

Harvest Morning Muffins

3 eggs
½ cup sugar
½ cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
¼ tsp. salt
½ tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the
grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins.

Share the Wealth Applesauce

24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)
Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 ½ cups. (Pour into resealable jars, decorate to give as Harvest gifts.)

Caramel-Pecan Pumpkin Pie

1 recipe Pastry for Single-Crust Pie
2 slightly beaten eggs
1 15-ounce can pumpkin
¼ cup half-and-half, light cream, or milk
¾ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
½ teaspoon vanilla
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tablespoons butter, softened
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie.
Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.

Fresh Apple Pound Cake

2 cups sugar
1 teaspoon salt
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan.
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
1 stick margarine
¼ cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
Pumpkin Oatmeal Cookies
5 dozen cookies
1 cup canned pumpkin
1 cup sugar
1 ¾ cups rolled oats
1 egg, beaten
1 ½ cups flour
¾ cup shortening
1 cup raisins or chopped nuts
½ cup teaspoon baking soda
¼ teaspoon nutmeg
¾ teaspoon cinnamon
1 teaspoon salt
Preheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking Soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until Mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop Teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or Until done.

Pumpkin Apple Muffins

2 cups flour
½ cup sugar
3 teaspoon pumpkin pie spice
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup canned pumpkin
½ cup vegetable oil
1 chopped peeled apple
In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full. For a streusel topping combine ¼ cup sugar, 2 tablespoon flour and ½ teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350° for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins.

Pumpkin Bread

½ stick unsalted butter
½ cup sugar
1 large egg
½ cup canned pumpkin
¼ cup non-fat, plain yogurt
¼ cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Apple Ginger Quick Bread
Source: Old Farmer’s Almanac

Yield: 1 loaf or 6 mini bundt cakes

A pleasant change of pace, especially attractive if baked in mini
bundt pans. This bread freezes well, too.

2 cups whole-wheat pastry flour or all-purpose white flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
2 large eggs, beaten
½ cup brown sugar
½ cup vegetable oil
3 medium-size tart apples, peeled and cut into ½-inch cubes
½ cup raisins and/or ½ cup unsalted mixed nuts (optional)

Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini bundt pans.

Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Spread into the prepared pan(s). Bake the loaf pan for 80 minutes, the mini bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans.

Applesauce Cake

1 ½ C. Applesauce (chunky is especially good)
1 C. Sugar
½ C. Shortening
1 C. Raisins
2 C. Flour
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1 C. chopped Nuts.
Combine applesauce, sugar, raisins and shortening in a saucepan. Cook over low heat, stirring frequently until the mixture comes to a boil. Allow to cool. Combine dry ingredients and nuts. Stir everything together until well blended. (Mixture will be very thick.) Pour into a greased and
floured 9" x 12" pan. Bake at 350 for 30 minutes, or until a pick inserted in the cake comes out clean. Allow to cool completely, then cover with plastic wrap.
Honey Whole Wheat Bread for Mabon
9 cups whole-wheat flour
4 teaspoons salt
2 pkg. active dry yeast
1 ½ cups milk
1 ½ cups water
6 tablespoons butter
½ cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased
loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.
Honey Corn Muffins
½ Cup unsifted, unbleached all-purpose flour
½ Cup fine whole wheat pastry flour
1 Cup stone ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup plain nonfat yogurt or buttermilk
1/3 cup honey
¼ cup corn oil
makes 12
Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with vegetable spray. Combine flours, cornmeal, baking powder, baking soda and salt until well blended. In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil until well blended. Add in the dry ingredients and beat until the
mixture is moist.(Don’t over beat or your muffins will be tough ) Pour in the muffin tin and bake for 15-20 minutes.(Just until they are firm). Serve with Honey Butter.


4 eggs
1 ½ cups honey
1 cup oil
2 cups flour
2 tsp. baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)
powdered sugar
Beat eggs. Add honey and oil and mix well. Add dry ingredients. Stir in carrots and nuts if used. Grease and flour a 9 inch by 13 inch pan. Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes. (This recipe can be made into cupcakes using the paper cupcake liners.) Bake at 350F for 25 minutes. Cool. Just before serving, sprinkle liberally with sifted powdered sugar. YIELD: 3 ½ dozen cupcakes

Cool Apple Nog
1 can (12 oz.) frozen apple juice concentrate (undiluted)
2 eggs
¼ teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
dash of ground nutmeg
½ cup milk
10 ice cubes (crushed)
In a blender, whirl all ingredients until smooth. Garnish each serving with fresh mint sprigs. Makes 4 servings.
Mabon Wine Moon Cider
4 cups apple cider ½ tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes.

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Reposted by, PHYNXRIZNG

Tales of Mable and Hogan.

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

Originally posted by bookwormirmak

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…

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anonymous asked:

feel like jk would look up different names for the penis and use the weirdest ones like disco stick, meat thermometer, tan banana lmao


Lets tae read it

“U should stick w angst”

The Broke Girl’s Guide To Healthy Eating

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.

Greek Yogurt

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.

Sweet Potatoes

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.)

Ground Beef

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.

Green Apples

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.

Garbanzo Beans

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.

By Grace McCalmon

anonymous asked:

Do u think the bad writing in VLD has been rife since the 1st episode? Or is this a new devt in S3? I've always thought the writing has always been oversimple since the start. I fucking hated that finger counting bit just about as things were getting serious and that was the pilot. And things always got resolved in like 1 episode. Like hello? They were able to bond and form Voltron in 1 episode? (1/2)

I dont get ppls expectations abt the show which for me has always been unsophisticated and juvenile albeit still entertaining. Maybe its just a case of BNFs headcanons being mistaken for canon by fandom bc of the long periods bw seasons. (2/2)

I feel like this is actually two questions, so I’m going to answer the shorter one (ahaha yes this is a short answer!) here, and get into the measure of writing quality in a separate post. 

When it comes to BNFs, I’ve gotten reasonably good at identifying their personal agendas masquerading as analysis. That said, yes, the long gap definitely gives time for head canons to percolate, and I’m not entirely convinced that this works for this kind of story. (Or alternately, that this crew of EPs/writers realize the extent to which one-season drops radically alter the viewing experience, and how storytelling methods need to adjust.) 

Truth is, I had zero expectations for VLD. I remember the original and let’s just say, I’ve moved on. On the other hand, my exposure to AtLA’s tonal shifts (from serious to ham-fisted comedic in nothing flat) meant I was used to gritting my teeth through tin-eared comedy-attempts like meat thermometers or finger-counting. 

And then there’s issue of unsophisticated or juvenile storytelling.  

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