one of my favorite's dishes

Nothing To Prove // Nakamoto Yuta


the prompt: Hello I was wondering if you could do a yuta scenario where he’s dating a foreigner and she really wants to impress him and his family with a traditional Japanese meal and he offers to help but she wants to do it and he lowkey thinks it’s super cute how badly she wants to impress him and his family?

words: 1651

category: fluffy fluff

author note: This was the cutest request! I hope you like it; sorry the ending is so abrupt

– destinee

Originally posted by suhyngho

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130 Calorie Three Way Taco Chili with Spaghetti Squash

1 Red Bell
1 Green Bell
1/3 c. Diced Onion
¼ c. Jalapenos
1/3 c. Black Olives
2 (16oz) cans low sodium diced tomatoes
1 (16oz) can low sodium black or kidney beans, rinsed and drained
1 (11oz) can fiesta corn, drained
1 Spaghetti Squash, cooked
½ packet of low sodium taco seasoning
Mexican Style Blend Finely Shredded Cheese, 1 tablespoon per serving!

*First cook your spaghetti squash. I already cooked mine previously and
Was using leftovers, but I like to halve my squash and seed it, then turn
Them upside down on a baking sheet and bake for about 45-65 minutes.*

•First I diced up my two bell peppers with my onion and put them in a medium pan and sautéed. I used 4 squirts of I Can’t Believe it’s Not Butter 0 calorie spray to coat the pan but butter or olive oil would work fine. I let them cook for about 20 minutes, stirring occasionally while I prepared my other Ingredients.

•Next I diced up my jalapenos and olives, and added them into the pot.
I like my food hot, and the soup was quite spicy. If you don’t like as much heat try adding the jalapenos last or seed them!

•Next I added the taco seasoning to give my vegetables more flavor. I recommend only adding about ¼ of the packet at this stage, and then if you want more once you add all of your ingredients you can. Season to your taste preferences,
I used a little over ½ a packet in mine.

•Then I drained and rinsed my beans and corn, and added them in.

•Then I added in my tomatoes. I recommend using diced tomatoes but I didn’t have any on hand, so I used a large can of whole tomatoes and diced the tomatoes myself.

•After that I added a few ounces of water because my soup was a little too thick, but remember you want it pretty thick since its going over spaghetti squash!

•I also added some salt and pepper for taste, about ½ tsp each.

•Cook for at least 1 hour, but the longer you cook it the better it will be!

•Once the chili and spaghetti was done, I put them into a small dish and added a tablespoon of Mexican Shredded cheese on top and popped it into the broiler for about a minute.

Makes about 12 servings, 100g of spaghetti squash (about 3/4c.) with ½ cup chili on top.

Without Cheese:
Calories: 110, Fat: 1.3g , Sugars: 6.4g, Protein: 3.6g, Carbs: 19.9g
With Cheese:
Calories: 130, Fat: 2.6g, Sugars: 6.4g, Protein: 5.3g, Carbs: 20.2g

• This was so good! And guilt free :) At only 110/130 calories per serving you can go back for more! One of my favorite dishes I’ve had in a while!

- “Ravioli!”

- “Alfredo mac n’ cheese, yeah!”

(From the Game Grumps live show in the Trocadero theater in Philly, 10/9/16)

Mu Yang (Farm), Shanghai

We’ve been eating at a number of local Shanghainese diners this past week, so I thought I’d take some time to spotlight a few more for you.

Mu Yang, known in English as “Farm, located next to Jiao Tong University’s Xuhui campus, has been serving hungry college kids since 1984…

Their extensive menu, featuring a vast assortment of local and regional Chinese comfort foods, is very reasonably priced, with no dish really costing over $10.00 US, with most in the $3-$4.00 range.

Given the university has a large international student and teacher community,   Farm also offers a tri-lingual menu in Chinese, English and Japanese. The translations are not perfect, but the descriptions are good enough to figure out what you’re ordering. Here’s a look at out meal…

Clams in ginger and garlic…

Their house specialty, salted cold chicken…

Beef with mushrooms…

Chinese celery with cuttlefish…

One of my favorite dishes of the year so far, shredded pork and bamboo in mapo sauce…

Simple egg and chive fried rice…

All this and a large Tsingtao beer for $30.00!


220 Tianping Lu




Saito’s Petty™ Moment #9: Scary Saito

Remember when Ryunosuke tried to steal some of Saito’s food and was scolded for it?

*Ryunosuke attempts to take some of Saito’s food*

*Saito stops Ryunosuke, his fast reflexes and tone scaring him*

Saito: If you need me for something, wait until after I’m done eating. In the world of beasts, you have no right to complain if you get killed for disrupting a stronger animal’s meal. 

Ryunosuke: Eh?!

Saito: Furthermore, this is one of my favorite dishes. Never go after it!

Ryunosuke: G-got it! M-my bad!

*Saito resumes enjoying his meal in peace*

Harada, rubbing salt in the wound: You must not value your life. Of all the people here, I can’t believe you went after Saito’s food.

…Nothing is more frightening than Saito defending his tofu.


The best damn tomato soup you will ever have. This is one of my favorite quick dishes to whip up when I have no energy to make something fancy. And who are we kidding, everyone loves a childhood throw back, especially when you elevate it.

Because I am always late to the cool party, no recipe recipes are “so in” right now so let’s jump on that bandwagon shall we?

In a soup pot heat a tablespoon of Extra Virgin Olive Oil over medium heat, toss in half a spanish onion (diced), and a nice pinch of salt. Cook that for a few minutes, or when it becomes translucent. Add two cloves of minced garlic and mix that all together. One it’s nice and fragrant add a good pinch (or two) of celery salt and one tablespoon of tomato paste and stir well, let that cook for a minute or two to deepen the flavor. Next the most important part, add one large can of crushed San Marzano tomatoes, no other tomato will due; I will post a separate rant on why this is the case, in the meantime let’s not lost focus. Once you see a bit of bubbling happening, add in one cup of chicken stock, and one can of full fat coconut milk (this is healthy fat so don’t try and cut calories by getting light, light is useless for all things edible).

Stir well to get that coconut fat blended, and let that hang out on low for like 30 minutes to really get all the flavors working. Perfect time to make a delicious grilled cheese sandwich…or two. Before serving make sure you taste, I usually add a generous pinch of sea salt and a few cracks of pepper.

If you want to be ultra fancy you can drizzle some premium extra virgin olive oil on top and a spring of basil.


Arrived in Tokyo on the final day that McDonald’s Japan was selling their summer special Loco Moco Burgers. However, what’s one of my favorite Hawaiian dishes became one of my least favorite Japanese burgers ever. The tasteless sauce and hard egg made for one of the most disappointing Mickey D’s releases in Japan that I can remember, unfortunately.


1) I love how excited you guys were about my squirrel video. The comments were so gleeful and hilarious. You really are my people.

2) My time here alone at the house is drawing to a close – my parents return on Monday – and I’m so deeply bummed. That sounds crappy and I feel bad about sending that truth out into the world, but honestly, privacy and solitude are in short supply here. I feel like I can finally breathe. I love them and they’re wonderful people, but adults aren’t meant to live in close quarters with their parents. Way, way too many boundary issues.

3) We had a surprise summer thunderstorm late this afternoon. One of my favorite things. I was doing laundry and dishes while listening to Stephen King’s It on Audible. It was perfect.

4) I have mediation with the ex in mid-September and have to go to Charleston for it. I will take time out of work and pay for a hotel room and food and gas and my lawyer and my half of the mediator’s fee … all to get money he legally owes me according to our divorce agreement. I’ve already surpassed that amount in the legal fees to even get to this point. It’s infuriating, but this is more about making a point: I Will Not Be Bullied. It’s important. I will grit my teeth and spend a few days alone somewhere I hate, spending money I don’t really have, to get that point across. Being a grownup is a pretty raw deal sometimes.

5) One of you posted about the movie Reign of Fire recently, and I actually have a story for that. I went to see it in a movie theater off Beacon Street in Boston with my ex husband (then boyfriend). I would’ve been annoyed, since it was such an awful movie, except that a very, VERY drunk or high homeless man wandered in halfway through and was utterly transfixed. He shouted pure amazement at the screen: “Oh my god!” “Watch out!” “It’s so BIG!!” He laughed and gasped and threw popcorn at the screen. Ordinarily, I’d find that intolerably irritating, but he was so giddy and child-like in his exclamations. It was a little unsettling – he was horribly, worryingly high – but his wonder was also amusing, even endearing. He certainly made that terrible movie an unforgettable experience.


How to use the pepper filling and any left over peppers. BRUNCH or in my house breakfast. This is such an amazing hangover food. It was my birthday yesterday and I had a hungry group to feed. I made a twist on shakshuka (one of my favorite dinner dishes).

Throw some olive oil in a pan (I used a ceramic pan because teflon is the devil). Toss in any peppers you have left (empty out the filling) and the left over filling you have, cook over medium heat covered, stirring and checking on it for about 5-7 minutes.

Once everything is nice and warm and fragrant create wells for each egg and crack those babies in there (pasture raised is best). Place the lid back on and lower heat to medium low. Watch these babies because you don’t want an over cooked egg. Runny is the only way to do these. About 3 minutes.

Turn off the heat, sprinkle some spring onions, salt and pepper to taste, and freshly grated sharp cheddar cheese.

Serve out of the pan for a pretty presentation.

anonymous asked:

The street looks crowded today! Is everybody window-shopping for the holidays?

“Yeah, pretty much! Some monsters prefer to get their Gyftmas shopping out of the way to avoid the crowds, but I usually wait until after Harvestime.”

“There’s always a lot to plan this time of year, since it’s that, then my birthday, and then Gyftmas. But I might swing by that grocery store on the way back from mom’s… I just noticed on the camera feed, they have my favorite dish soap - the one I use for my head - on sale. Eheh.”