pepper and stew

5

When the weather is getting chilly like now, there’s nothing better than this dish with a shot of soju for dinner. It warms you right up! This dish is full of everything tasty, big chunky juicy dark meat chicken, soft potatoes and deep, rich and spicy juice that tastes so yummy when eaten with rice. Soju is a korean liquor made with mainly potatos. It tastes somewhere between japanese sake and vodka. It’s used in Korean cooking a lot, especially in cooking meat. When heated with meat, the alcohol evaporates and takes away the gamey smell of the meat with it. So even if you are not into drinking this liquor, it’s good to keep a bottle for cooking purposes. And they are super cheap at Korean grocery shops, usually less then $7 a bottle.  It is the most popular drink in Korea and there are many different brands but most of them come in green bottles. You can use any brand for cooking. If you can’t find soju near you, no worries. You can substitute soju with sake or vodka. You can use many different types of chicken as long as it’s dark meat: bone-in chicken thighs, wings, and drumsticks…etc. Just make sure they are not too big, and you might need to cook them a bit longer in order for the chicken to cook through. I like to use boneless chicken thighs the best because they take less time to cook and also less messy to eat. 

10

Spicy Shrimp Etouffe. Shrimp (2 pounds), Red Bell Pepper (1), Jalapeno (1), Vidalia Onion (¼), Garlic (3-4 cloves), Thyme (1 tablespoon), Chicken stock (2 cups), Water (1 cup), Kosher salt (dash), Pepper (dash), Cayenne (dash), Butter (5 tablespoons), Flour (5 tablespoons), Olive oil (1 tablespoon), Stewed tomatoes (14 oz.).

Peel shrimp and reserve shells. Sautee shells in 1 tablespoon butter until pink. Add water and chicken stock and bring to boil. Simmer on low for 15 minutes then remove shells. Season broth with salt, pepper & cayenne. Finely dice peppers, onion, garlic and thyme and then sauté in olive oil in cast iron pan. When translucent, add 4 tablespoons of butter, flour, salt, pepper, and cayenne and stir.  Add broth to vegetables and flour and stir until thick. Add tomatoes and shrimp and cook until shrimp are pink. Serve with rice and hot sauce.

Kuba made this delicious letcho the other day. 😍😍 Letcho is a thick Hungarian stew, made with peppers, onions, tomatoes and lots of paprika (sweet and hot!). 🌶🍅🔥 It was perfect with steamed potatoes! We don’t have any letcho leftover for dinner tonight, though, since it’s so good it never lasts more than a day. 😅 Instead, I’m making avocado cucumber sushi. 🤗 Yum!

Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it

We walked arm in arm down the cobbled slope of the Royal Mile at a quarter to five, suffused with a glow engendered by several bowls of well-peppered oyster stew and a bottle of wine, shared at intervals during our “private communications.”
      The city glowed all around us, as though sharing our happiness. Edinburgh lay under a haze that would soon thicken to rain again, but for now, the light of the setting sun hung gold and pink and red in the clouds, and shone in the wet patina of the cobbled street, so that the gray stones of the buildings softened and streamed with reflected light, echoing the glow that warmed my cheeks and shone in Jamie’s eyes when he looked at me.

2

Botanical name : Morchella Esculenta

Common names : Morel, True Morel, Sponge Morel, Common Morel

Physical appearance : The morel features a distinctive cap which resembles a cross-section of a honeycomb. The deep pitting is a distinguishing feature which differentiates true morels from false ones. The stem is white to pale yellow whilst the cap is pale brownish cream and can include grey tones. The cap and stem form one continuous chamber.

Edible parts : Stem and cap.

Best places to find : Favours sandy soils, usually under broad leaved, hard woods. Can be found in pasture land, old orchards, woodland clearings and recently burnt arable or forest land.

Time of year : Best harvested in early Spring.

Serving suggestions : The pitted nature of the morel’s surface tends to accumulate a lot of debris and/or insects. Be sure to clean thoroughly before consumption. NB! - The morel should not be consumed in its raw state, as it contains a gastrointestinal irritant (hydrazine). Parboiling or blanching these mushrooms will denature this irritant, making it safe for human consumption.

Sliced and gently fried in butter with a hint of crushed garlic, salt and pepper. Also good for stews, soups and omelettes.

Other uses : These mushrooms are ideal for freezing and drying and can be stored for a long time in these states. Morels have also been used in Chinese medicine to help treat digestive problems and to control phlegm. Modern scientific research is being carried out, into the anti viral, anti fatigue and anti tumour properties of the Morel.

NB - Please be sure you know what you are picking. Many plants look similar to one another and many can be poisonous! Please seek professional instruction if you are unsure! This is all the more important whilst dealing with mushrooms. Don’t risk your life!!!

The dress was a trifle...

lower-cut than necessary, and a bit tight in the bosom, but on the whole, not a bad fit.

“And how did you know Daphne would be the right size?” I asked, spooning up my soup. “I said I didna bed wi’ the lasses,” Jamie replied circumspectly. “I never said I didna look at them.” He blinked at me like a large red owl—some congenital tic made him incapable of closing one eye in a wink—and I laughed. “That gown becomes ye a good deal more than it did Daphne, though.”

He cast a glance of general approval at my bosom and waved at a servingmaid carrying a platter of fresh bannocks. Moubray’s tavern was doing a thriving dinner business. Several cuts above the snug, smoky atmosphere to be found in The World’s End and similar serious drinking establishments, Moubray’s was a large and elegant place, with an outside stair that ran up to the second floor, where a commodious dining room accommodated the appetites of Edinburgh’s prosperous tradesmen and public officials.

“Who are you at the moment?” I asked. “I heard Madame Jeanne call you ‘Monsieur Fraser’—are you Fraser in public, though?” He shook his head and broke a bannock into his soup bowl. “No, at the moment, I’m Sawney Malcolm, Printer and Publisher.”

“Sawney? That’s a nickname for Alexander, is it? I should have thought ‘Sandy’ was more like it, especially considering your hair.” Not that his hair was sandy-colored in the least, I reflected, looking at it. It was like Bree’s hair—very thick, with a slight wave to it, and all the colors of red and gold mixed; copper and cinnamon, auburn and amber, red and roan and rufous, all mingled together. I felt a sudden wave of longing for Bree; at the same time, I longed to untie Jamie’s hair from its formal plait and run my hands up under it, to feel the solid curve of his skull, and the soft strands tangled in my fingers. I could still recall the tickle of it, spilling loose and rich across my breasts in the morning light.

My breath coming a little short, I bent my head to my oyster stew. Jamie appeared not to have noticed; he added a large pat of butter to his bowl, shaking his head as he did so. “Sawney’s what they say in the Highlands,” he informed me. “And in the Isles, too. Sandy’s more what ye’d hear in the Lowlands—or from an ignorant Sassenach.”

He lifted one eyebrow at me, smiling, and raised a spoonful of the rich, fragrant stew to his mouth. “All right,” I said. “I suppose more to the point, though—who am I?” He had noticed, after all. I felt one large foot nudge mine, and he smiled at me over the rim of his cup. “You’re my wife, Sassenach,” he said gruffly. “Always. No matter who I may be—you’re my wife.”

Originally posted by jemscorner

I could feel the flush of pleasure rise in my face, and see the memories of the night before reflected in his own. The tips of his ears were faintly pink.

“You don’t suppose there’s too much pepper in this stew?” I asked, swallowing another spoonful. “Are you sure, Jamie?” “Aye,” he said. “Aye, I’m sure,” he amended, “and no, the pepper’s fine. I like a wee bit of pepper.” The foot moved slightly against mine, the toe of his shoe barely brushing my ankle.

“So I’m Mrs. Malcolm,” I said, trying out the name on my tongue. The mere fact of saying “Mrs.” gave me an absurd little thrill, like a new bride. Involuntarily, I glanced down at the silver ring on my right fourth finger. Jamie caught the glance, and raised his cup to me. “To Mrs. Malcolm,” he said softly, and the breathless feeling came back.

He set down the cup and took my hand; his own was big and so warm that a general feeling of glowing heat spread rapidly through my fingers. I could feel the silver ring, separate from my flesh, its metal heated by his touch.

“To have and to hold,” he said, smiling. “From this day forward,” I said, not caring in the least that we were attracting interested glances from the other diners.

Jamie bent his head and pressed his lips against the back of my hand, an action that turned the interested glances into frank stares. A clergyman was seated across the room; he glared at us and said something to his companions, who turned round to stare. One was a small, elderly man; the other, I was surprised to see, was Mr. Wallace, my companion from the Inverness coach.

“There are private rooms upstairs,” Jamie murmured, blue eyes dancing over my knuckles, and I lost interest in Mr. Wallace.

“How interesting,” I said. “You haven’t finished your stew.” “Damn the stew.”

“Here comes the servingmaid with the ale.” “Devil take her.”

Sharp white teeth closed gently on my knuckle, making me jerk slightly in my seat.

“People are watching you.” “Let them, and I trust they’ve a fine day for it.”

His tongue flicked gently between my fingers.

“There’s a man in a green coat coming this way.”

“To hell—” Jamie began, when the shadow of the visitor fell upon the table.

“A good day to you, Mr. Malcolm,” said the visitor, bowing politely. “I trust I do not intrude?”

“You do,” said Jamie, straightening up but keeping his grip on my hand. He turned a cool gaze on the newcomer…

anonymous asked:

HELP. Imbolc is tomorrow, and I can't go out and do anything because we have ten feet of snow. :( Any advice?

Hi lovely! Happy Imbolc!

Not to worry, there is lots of things you can do inside!

  • If it’s sunny where you are today, try sitting by a sunny window. You could also charge any tools or items for a spell under the sun for warmth, joy, and growth.
  • If you worship or work with the goddess Brigid, try a meditation with her involved, construct an altar for her, or do any other activities you normally do honor her. She was also the goddess of healing, poems and fire, so if you like, read some poetry or perform a healing spell.
  • Have a bath, to wash away negativity and the chill of winter to make room for warmth, coming of spring and growth.
  • Light a candle or two. (If you can’t burn things and have a wax melter or one of those wall-flower wax warmers, those work well too)
  • If you enjoy tea, make yourself some tea to enjoy! (Tea, spiced wines and milk traditionally correspond with Imbolc) If you are interested in divination at all, try reading your tea leaves. 
  • Other types of divination you could do are oracle/tarot readings, runes, a pendulum reading, or scrying with fire, clouds or even dirt. 
  • Any potted plants you have in the house would benefit from some extra love and attention today, and caring for them would be another simple way to celebrate.
  • Common foods that are made or consumed on Imbolc include breads, cakes, pastries in general, peppers, soups and stews, onions, raisins, seeds, and dairy products. (If you like soup, even canned would work fine)
  • I personally love to do some spring cleaning on this day. Sort of a cleansing ritual for myself. Usually I have some incense going to help cleanse the space too and music playing.

Here are some links that might be helpful too ^.^

Low beef / high veg minced beef stew with just about any vegetables in the fridge thrown in | simple, yummy and so nutritious ♥ | Ingredients: 500g minced beef + 2-3 onions + garlic + 2 large handful green beans + 1 large leek + a few carrots + 2 bell peppers + baby potatoes + 3Tbsp tomato purée + 2 beef stock cubes + water + beef gravy granules + seasonings (oregano, bay leaves, thyme, cayenne pepper, smoked paprika, salt,  black pepper) 

Meal Planning Week of NOW

…OK. Week of August 27th, 2017.

Items purchased during this trip are bolded.

Breakfast

I’m making both my fiance and I chai spice overnight oats. I’m actually getting a little sick of making him these frittatas. It’s so much easier when we eat the same breakfast and I think he’ll really like this one. I need a break! I had to pick up oats and coconut milk, but at home, I already had protein powder, almond milk flax meal, stevia, vanilla, cinnamon, nutmeg, clove, cardamom, and allspice.

Lunch

I’m making another side salad to go with a burger. Boca for me, salmon for him. I grabbed arugula and spinach. I’m putting some slivered grape tomatoes and strawberries on top and I’ll dress it with some olive oil and balsamic vinegar. I grabbed a bit of asiago cheese for him, but I’ll have to pass. Each of us will get two boiled eggs and then, of course, the burger.

Dinner

Well, I’m finally through with all the chicken so now it’s fine to finish off the turkey. Then, I’ll finally be through the meat and onto vegetarian meal preps from here on out! …you know, if I stick to my guns. I think I will!

Anyway, I’m making a roasted stuffed bell pepper stew. It’s sometimes challenging to take the same ingredients and make different dishes, but I went for a more Italian profile as I’ve done so much Southwest lately. Once the seasons fully change, we’ll have some different ingredients to play with! I grabbed a red onion, green bell peppers, red bell peppers, crushed tomatoes, tomato paste, diced tomatoes, and chicken stock. At home, I already have ground turkey, olive oil, merlot, red wine vinegar, salt, black pepper, basil, oregano, and quinoa.

Snacks

Apples and banana-coconut chia seed pudding. I have an absolute crap ton of frozen bananas. I’m going to incorporate that into some chia seed pudding. I have chia seeds and almond milk. Then I’ll finish that off with coconut flour, vanilla. I still grabbed some fresh ones for my fiance to eat. 

I had $16 worth of cans to return. Geez. So, I was able to get the food portions of my cart for $43.09. I subtracted the cleaning products as I can assure you those will not be making an appearance in my meal prepping.

SOUPER SHROOMY & ORIENTAL BLACK PEPPER CHICKEN

- Button mushrooms - chopped, seared, stirred in with cream and homemade stock then pureed to smoothness

- Stir-fried tender chicken bites coated in rich and peppery black pepper sauce with a hint of aromatic sweetness from garlic, shallots and onions.

My Weirdo

A/N: Anon request for a Derek x reader where the reader is super goofy. She’s silly, talks to animals like she would people, sings while she cooks, basically she’s the complete opposite of Derek, but that’s why the work together.

                                           —————————

“We’ll be back later big man,” you said to Clooney, the German Shepherd you shared with Derek. “Be a good boy and don’t poop on the carpet okay?”

He just cocked his head to the side, his tongue hanging out in utter happiness. “You know he can’t understand a damn thing you say, right baby?” Derek laughed. The first time you’d ever spoken to Clooney in front of Derek he had laughed hysterically. You tended to not do that around people; they thought you were weird. But Derek had immediately found it adorable.

“I know,” you said, grabbing his hand as you headed out to the store. You needed to go grocery shopping so you could fix dinner tonight. “But he always sort of looks like he understands, and frankly most animals are better conversationalists than people.”

Derek laughed, kissing the top of your head. “You ready?” he asked, turning around so you could jump onto his back.

“Yesssss!” you said, hopping onto his back and excitedly screaming as he ran down the stairs.

                                          —————————

As you made your way into the grocery store, you grabbed a cart and climbed inside, standing on it as if it were a surfboard. Immediately, Derek grabbed the handlebar, gliding the cart into the store and down the produce section. People were staring - mothers explaining to their children that they couldn’t stand up in the cart even though you were doing it, but you didn’t care. You were unabashedly you. So many people you knew became so serious when they got older, never having any fun, never laughing, never just acting like a kid, so you prided yourself on being an adult when you had to be and acting like a kid the rest of the time - you were happier that way.

The laces on your mismatched converse sneakers nearly got caught in the metal lattice of the cart and you started to trip, but Derek, ever your Prince Charming, caught you bridal style before you fell to the floor. 

“Thank you, love,” you said, bringing his face to yours for a kiss. After you hopped down, you realized you hadn’t actually planned on what to have for dinner, you just knew you needed food. “So, do you want to have the peppered beef stew for dinner? And maybe I could make that double chocolate bread pudding for dessert?”

The look on his face could only be described as content. “Yes, please. To all of that. Can I have you for dessert too?”

“Of course,” you said, “You can peel me out of my ripped up graphic tees and crappy jean shorts.”

“But you have to keep on the glasses tonight,” he said, shifting the frames on your face. He didn’t want to admit how much the wire-rimmed glasses turned him on.

“Absolutely, I’m so glad you love nerds,” you said, grabbing the beef you needed.

Derek picked up the carrots, spices and potatoes you needed. “Not all nerds. Just my nerd. My weirdo,” he said, kissing you once again in the middle of the produce section.

“I love being your weirdo,” you said, heading over to the bakery section. “Now let’s get all the bread and sugary crap and other delicious things we’ll need and then we can go home so I can get started on this smorgasbord.

                                         —————————

After lugging all your groceries up the stairs, you barely bothered to unpack them - instead leaving them out to start cooking. The bread pudding actually took way longer to cook, so you pulled apart the croissants and cinnamon raisin bread, placing them in a pan and then putting chocolate chips on top.

“Baby, can you turn on some music?” you asked, needing something to dance to while you cooked. “You can turn on one of the music channels if you want.”

Before starting the rest of the meal, you ran into your bedroom, grabbed one of Derek’s sweatshirts and wore that with nothing else, ready to dance around half-naked in your kitchen. You began to mix the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs together as “Party Rock Anthem” by LMFAO resounded throughout the apartment. You poured the mixture over the bread and then started singing and dancing while you waited for the bread to soak up some of the mixture. 

“Party rock is in the house tonight
Everybody just have a good time
And we gonna make you lose your mind
Everybody just have a good time”

Derek laughed hysterically as you did the running man in the middle of the kitchen wearing nothing but one of his oversized shirts. “You are so weird and so amazingly hot - I kind of wanna just take you back to the bedroom right now.”

You ran to the couch, leaning over the back to talk to Derek. If he were behind you, he would definitely be getting a great view of your butt. “If you do that, you get no food.” You kissed him on the head before running back to the kitchen to fix the bread pudding and put it in the oven.

Hours later, the stew and bread pudding were ready. The apartment smelled of rich chocolate and delicious beef. 

“I don’t think I can eat another bite, baby. That was so good,” he said once you’d finished. After waiting about an hour, during which time you danced like a fool in the living room, Derek grabbed your hand and lead you back toward the bedroom. You turned around to give one final message to Clooney. “You stay here boy. We love you, but we’ll see you in the morning.”

5

Dinner. I improvised some stuff.

Hake, rubbed with crushed saffron and sugar, then covered with a sauce of stewed peppers and onions and tomatoes, and aromatic vegetable type stuff, and a lot of brandy, then baked til cooked but tender.

Long grain rice, parboiled with lemon juice, then dumped with its water and all into a pan I’d fried onions and preserved lemon and garlic in, stirred up with peas, seasoned with pepper and a bit of saffron water and some smoked paprika, and basically cooked down at a high then low heat til it had a sticky caramelised crust on the bottom but was fluffy on top — the weird bastard offspring of arroz a banda and Persian Chelow, but gorgeously lemony and garlicky and weirdly rich.

90′S MOVIE FOR TAURUS

Forrest Gump

‘’Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.’’

ballsdeepdesign  asked:

Do you like the skrimps?

“shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”
I LOVE SKRIMPS!!!
💚💚💚

Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.

Sorry I havent posted anything for days. I had to help my aunt all weekend because she’s had knee surgery. Anyway, in this part, Raph really is a little ass. At least towards his brothers x) I think the last pic is the cutest thing I’ve ever drawn

#1: Raph pours pepper in Mikey’s stew

#2: Raph bothers Leo when he’s trying to practise his sword skills

#3: This glass thingy is just in the way

#4: Raph loving April

#5: Trying to offer his favorite teddy bear to his “good friend” Slash

buk0w-ski-deactivated20170406  asked:

Hiya! Was wondering if you could help me - I'm on a special diet and can't eat anything with gluten and/or sugar, as well as artificial preservatives. I've had a look at a lot of vegan/gluten free blogs but most of the recipes are for treats and deserts. Do you have anything that is main/dinner based?

Check out this gluten free post I responded to which includes main/dinner recipes (amongst many other types of gluten free recipes). Here is a list of gluten free main/dinner recipes I’ve posted since compiling that previous list. Enjoy!