anonymous asked:


I imagine there were too many nights where Alfred came down to the cave only to find his rich beef stew, Italian minestrone soup or clam chowder gone cold.

Personally, I headcanon that the next time, he just made chilled Russian borscht, fully knowing that Bruce absolutely detests beets.

Alfred came down later to find Bruce sitting in his cape and cowl, eyes narrowed at the bright pink soup… but he knew exactly what he had done to deserve this. So he ate it, spoon by spoon, mouth set in a firm, determined line in between mouthfuls… and requested that his soup be put in a canister for him to take on patrol next time.

friendly reminder to
  • support boys who like minestrone soup!
  • boys who like cold soup!
  • boys who like carrots in their soup!
  • boys who use can soups instead of homemade!
  • boys who put meat in their veggie soups!

Here’s what’s cooking: Minestrone Soup. 

Because it’s winter and even though it hasn’t been particularly cold in my neck of the woods, it gets dark early and the wind still blows a big chill.

So, soup.

Minestrone is a wondrous choice for so many reasons. It’s thick and filling, colorful and inviting, nourishing and nurturing.

Also, I can make it ahead, which I am doing today, for my New Year’s Eve dinner.

And it tastes so, so wonderful.                                                                                                   

Minestrone Soup

3-4 ounces beef bacon** 

3 tablespoons olive oil

1 large onion

2 medium cloves garlic

3 carrots, sliced ½-inch thick

3 stalks celery, sliced ½-inch thick

2 Yukon Gold potatoes, peeled and cut into bite size chunks

1 small zucchini or yellow squash, cut into bite size chunks

1 cup frozen peas

1 cup frozen corn kernels

1 cup cut up green string beans 

28-ounce can Italian style tomatoes, including juices

8 cups stock (beef, chicken or vegetable) or water

3 tablespoons chopped fresh parsley

2-3 tablespoons chopped fresh basil

1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)

salt and freshly ground black pepper to taste

15-ounce can white beans, rinsed and drained

½ cup elbow macaroni

Parmesan cheese, optional**

If you include bacon, place it in a soup pot over low-medium heat and cook for 5-6 minutes or until crispy. Remove the meat and set aside. Drain most of the fat. Add the olive oil. Raise the heat to medium. Add the onion and cook for 2-3 minutes, stirring occasionally. Add the garlic, carrots, celery, potatoes, zucchini, peas, corn and string beans and cook for 2-3 minutes, stirring occasionally. Add the bacon pieces, if used, tomatoes, stock, parsley, basil, oregano and salt and pepper to taste. Cover the pan partially and simmer for 30 minutes. Add the beans and macaroni and cook for about 10 minutes or until pasta is tender.

Makes 8 servings

** If you make the soup without bacon, serve it sprinkled with Parmesan cheese. 

Funnel Cake - Okieriete Onaodowan x Reader (Pt. 2 of Cotton Candy)

Summary: The story of the first date Oak takes you on after your meeting at the carnival. The universe loves to repeat itself, but it also loves to meddle. 

Warnings: A single swear word. Literally, that’s it. 


Request: @l-tay - Cotton Candy gave me MAJOR Oak feels. Part 2? Please? Pretty please with more tooth rotting fluff on top?

A/N: Okay so, when I started this I totally hated it, but by the time I finished it I really loved it. So there’s a mound of mixed feelings about this one. Anyway, I hope you enjoy it!

askbox | masterlist

The worst part of a date, hands down, was the wait. The minutes that dragged on as you stare at the clock in anticipation, or the seconds that hurry by too fast for your grasp to hold on tight enough and be early for once in your goddamn life.

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So… Lil Miss @simplyitzel thought she could bring her southern ass to New York and stay warm without a jacket on lol. After she was done doin’ her thang earlier we linked up and went to a few of my fave spots here in NYC, showed her around a lil’ bit. We went to Sky Rink and I regret it ‘cause I knew damn well I couldn’t skate but it was mad fun. I don’t appreciate you laughin’ and shit, short ass lol. 

We at the restaurant where I work now, my fave spot out of all NYC. I made Chicken Minestrone Soup and Tomato and Herbed Ricotta Bruschetta. Boss ain’ mind sine she owed me one from spillin’ eggs on the Jay’s mane. Smh. I ain’t gone let baby girl freeze to death so I’m out.. Yall enjoy yall evenin’ haha.

anonymous asked:

Could you do a vegan/soy-free round up?

Here is a vegan soy free savory breakfast round up, vegan gluten free and soy free burger round up and vegan watermelon beverage round up. Here are some soy free tips. Below are other soy free recipes I’ve posted in the past. Enjoy!

anonymous asked:

What's for lunch, Caddy? :3

“Well, I’ve brought my multi-part lunch container with me, so it’s practically a three-course meal! I’ve already had the mushroom stroganoff with egg noodles, but there’s also some minestrone soup, and some mock crab cakes made with zucchini from Cambria’s garden.”

“I ended up eating my snack on the subway after what happened with Sans - poppyseed crackers, cheese, and grapes. But aside from skipping breakfast, today’s gone pretty smoothly so far! Lots of paperwork, but also a few patients… ”

Safe and Unsafe Food List

Safe Beverages:
-black coffee
-diet soda
-half/half tea

Safe Breakfast:
-toast with only light jelly
-low-fat vanilla yogurt

Safe Lunch/Dinner:
-proportioned turkey, chicken, and fish (not fried)
-salad w/ light italian dressing
-minestrone or broccoli soup
-cheese sticks
-light (of half-size) sandwiches

Unsafe Beverages:
-sugary coffees
-non-diet soda

Unsafe Breakfast:
-doughnuts, pancakes, waffles, biscuits
-sugary cereal

Unsafe Lunch/Dinner:
-red meats
-potatoes (fries, mashed, baked)
-fried meat of any kind
-grilled cheese
-Ramen Noodles
-chips and dip
-all desserts
-pies, cookies, cakes
-all breads (except for wheat bread used proportionally for safe foods)
-all Mexican and Italian dishes
-mozzerella sticks
-condiments (dressings, butter, ect…)

I have gained so much lately and I know I am over 140 now. It has to stop. I started laxatives again and I haven’t taken my medication in quite some time. I am depressed and can’t handle how much I weigh anymore. I tried to be positive about it and look on the bright side. Like, “oh wow so curvy and sexy!” But really I am just fat with tons of cellulite and stretch marks on my thighs and butt. I get physically sick looking at my naked self in the mirror and it really is a shame. Something has to change and it starts now. I have to clean up my diet.

Chris Evans Fic: In Sickness and in Health

‘Chris, you really don’t want to come round. I’m a mess! The place is disgusting, I’m disgusting. Please just stay away and let me get over this flu,’ you begged down the phone. The very last thing you wanted was for Chris, the Greek god you had somehow managed to score a few dates with, to see your sweaty, puffy eyed, red nosed, spluttering self. It was far too early on in whatever this thing was that you had going for him to be anywhere you at the moment.

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All TotA Recipe Variations

Rice Ball

Luke: Shrimp Rice Ball (+Shrimp)
Guy: Seafood Rice Ball (+any fish)
Jade: Salmon Rice Ball (+Salmon)
Anise: Beef Rice Ball (+Beef)
Natalia: Chicken Rice Ball (+Chicken)


Tear: Carbonara (+Milk)
Guy: Seafood Pasta (+any fish)
Jade: Engeve-style Pasta (+Miso)
Natalia: Cheese Pasta (+Cheese)


Luke: Chicken Sandwich (+Chicken)
Tear: Apple Bread (+Apple)
Guy: Fish Sandwich (+any fish)
Anise: Fruit Sandwich (+Strawberry)
Natalia: Cheese Sandwich (+Cheese)

Keep reading

anonymous asked:

"Well, good luck to you! c: I hope you have fun, or at least learn something interesting."

“That’s you, isn’t it, Kodai? I think I recognize your writing style… but still, thank you! I’m sure it’ll be a good experience!”

“My lunch is all packed up for tomorrow… I’ve got some mock crab cakes, mushroom stroganoff, minestrone soup, and some cheese, crackers and veggies as a snack… so that should see me through the day, I think!”

anonymous asked:

Hi there! I want to transition to vegetarian and I'm doing pretty well with that, however, I would love to transition to vegan but I feel like I wouldn't know what to eat!? I really enjoy savory foods for my main courses and I see that you eat a lot of fruit but I don't think I could ever eat that as a main meal. I hope this doesn't come off as rude, I just really need advice. Thank you so much, I truly admire your lifestyle!

good for you!!!! yay!!! you won’t regret this lifestyle change!!!

oh believe me i love my savory food too! i always have a savory dinner and occasionally a savory lunch or savory snacks. there are so many amazing non-fruit vegan foods! heres some meals/snacks i can think of off hand:

-Hummus with crackers, bread, or veggies

-Sandwiches (avocado, hummus, tomato, onion, greens, sprouts, mustard, etc)

-Soup (veggie soup, bean chili, mushroom soup, miso soup, minestrone, sweet potato, etc)

-Rice & beans

-Burritos! (i get rice, beans, guacamole, pico de gallo, hot sauce)

-Potatoes + veggies w mushroom or onion gravy

-Pasta w pepper, onions, tomato sauce, nutrional yeast

-Toast w avocado, lime juice, black pepper

-Pizza/flatbread (go cheesless! just load on the veggies and tomato sauce!)

-Rice w tomato sauce

-Vermicelli (rice noodles - so good!)

-Salads (they can be so interesting and exciting just get creative with things like squash, fruit, nuts, seeds, dried fruit, various dressings, etc)

-Curry (potato, rice & veggies curry w coconut milk instead of dairy)

-Baba ganoush, falafel, tabbouli


And these are just off the top of my head! When you keep your eyes open, you’ll be surprised how many vegan options there are! earth balance even makes vegan mac & cheese, popcorn and cheese-it type crackers. many potato chips are vegan too (just check the labels!). Theres no shortage of savory vegan junk food when you just really need it =)

Gastronomic Differences in the Italian Regions

When it comes to cooking, pasta in its different shapes and forms is the adhesive that unifies Italy - but there are great regional differences. Only a few dishes are considered ‘national dishes’; each region has its own typical food, cooking methods, and recipes, as well as dialects. This is due to centuries of small city states before the country, at least on paper, fairly recently was “united”. The Unified Kingdom of Italy only happened in 1861. As a result, Italy is all about regional food. To experience the best of Italian cuisine, one should try typical dishes in their home region. There are some trends that allow the division of Italy into 3 general areas, coinciding with the approximate geographical division into North, Center, and South.

North: Gastronomic tradition here revolves around hearty food, hot soups, minestrone, vegetables like radicchio. The Northern tradition is based on dishes richer in fat, more of cold weather and mountain foods. Cheese, truffles, apples, polenta, risotto, mushrooms, speck, butter, game, gnocchi, and Germanic influences with buckwheat and potatoes. Example: Pizzoccheri, short tagliatelle made with 80% buckwheat flour and 20% wheat flour, cooked along with Swiss chard or Savoy cabbage and cubed potatoes, layered with cheese, and dressed with garlic and sage that are lightly fried in butter. 

Center: The Center is renowned for being the area of heavy-bodied foods: Pecorini (cheeses from sheep’s milk), Scamorze (cow’s milk cheeses similar to Mozzarella), Insaccati (sausages), and Sottoli (pickles/preserves). Umbria is famous for truffles and mushrooms. Some special pastas here include: paste fresche, maccheroni, and spaghetti alla chitarra, often with sauces containing meat and game. The meat of choice in this area is pork. 

South: Southern food is typical Mediterranean cuisine. A lot of fish; shellfish on pastas or pizzas. Pizza in Naples it’s relatively thick by Italian standards. Mozzarella and other dairy products are specialties here. A lot of herbs and spices are used, seasonings like basil, oregano, citrus, red pepper. tomato-based sauces. Mozzarella di Bufala Campana is the pride of the South. All cooking is done with olive oil while in the North, butter is often used.