soup tips



This recipe is something that I use at home all the time. I don’t do exact measurements. Spice to your liking. Great for when you’re sick!

Sweet peppers
And 2 cans of drained beans

1. Dice vegetables and cook them in minced garlic and olive oil.
2. Add vegetable broth
3. Add beans
4. Add spices

Chili powder- hex breaking
Cilantro- home protection
Garlic- healing
Cumin- protection
Oregano- happiness
Black pepper- banishing negativity
Salt- protection

5. Let simmer
6. Enjoy!

Feel free to change things up. Add more, add less. Seriously if you try this let me know.

The Feeding

I look down at the bowl inches from my mouth, trying to focus my eyes to see what’s in the creamy soup. He tips the bowl before I can protest, and I think I taste cheese and chicken. The bowl’s too big; I need to breathe, but the flow is constant.

Just as I think I’m drowning, the bowl empties. My gasps hurt me more – the sharp breaths putting more pressure on my abdomen. He smiles, rubbing the naked belly he grew. His soothing rubs calms me, despite the pain I’m in. The ropes that tie me to the chair were already uncomfortable to begin with, but with a ton of food stuffed in me, they cut into my fat, giving me little room to expand.

“Please, I’m maxed out,” I say, as he brings a milkshake to me. He frowns, and I’m afraid he’ll pinch my sore nipples again, but he just cuts the ropes around my belly. I feel my belly expand several inches, finally free of its bonds.

He pulls my head back with my hair, strapping the funnel to my head. The chocolate milkshake reaches my tongue. The feeling was familiar – the tight straps clamping the end of the tube to my mouth, the rhythm of swallowing I needed to breathe. My freed belly is a relief, but the space I thought I had is filling up quickly.

Topping up my funnel with another milkshake, he straddles me, his fat dick poking my hard belly. I feel his tongue on my left nipple as he plays with my right, his sucking making me erect. My dick is pressed between both our bellies, and we rub against each other slowly. I want to touch his chest and squeeze his butt, but my restraints leave me to his will.

As I become more stuffed, my belly presses into his more and the pressure nearly pushes me over the edge. Backing off suddenly, he unstraps the empty funnel as his dick pokes my chest. His fat gut presses into my face as he reaches behind me, and I hear my handcuffs un-click. Grateful for my free hands, I grab the ball of fat in front of me and rub the best I can, kissing his happy trail.

It was his body that got me into this, his girth impressive and tempting. Foolishly, I told him I’d do anything for him, craving his affirmation. He took my word, forcing me to grow to be as big as he was, even when I felt like quitting. Only fucking me when I ate, my hungry dick let him stuff me every day, my belly always growing, a bit fatter every day.

I wasn’t allowed to get new clothes until I burst out of my old ones. My co-workers started whispering about how fat I was behind my back, as I struggled to stuff my face with whatever he ordered me to eat. I often got back to the office after lunch break with my buttons straining, my blazer already unable to button to hide the damage beneath. Once, my pants ripped during a meeting when I bent over to pick a pen up, the cum-stained briefs he made me wear fully visible. On other days, the tight discomfort made me buy extra boxes of donuts, and I’d eat them until my belly finally burst out of my clothes, freeing me from my bonds.

My kisses travel south and I begin sucking, my forehead bumping into his fat belly. I hear him chewing on the eclairs meant for me. Squeezing his belly with my free hand, I hope he finishes the plate for me.

I wasn’t the only one growing since we fucked for the first time in that empty stairwell. While he focused on feeding me, he couldn’t resist the available food too, and some of it inevitably made its way to his stomach. His hairy gut had grown to twice its size since we met, the ball belly now usually one of the largest in any given room.

Last week, we were at a Chinese buffet when he spotted a man whose belly eclipsed both of ours. Inviting the man to join us, the night became an eating contest as we inhaled thousands of calories, anxiously waiting to see who’d give up first. After eight heaped plates, the other two conceded to a tie, but not before forcing me to have another serving of noodles followed by dessert. Wild sex followed dinner, our stuffed bellies bumping into each other constantly with every thrust. The three of us woke up noticeably fatter than we were a night ago, our faces fuller, our thighs thicker and our guts rounder.

Pulling out of my mouth, he turns me over wordlessly, pushing me on all fours. Surprisingly, the rough carpet brushes against my stuffed belly – my belly’s finally fat enough to reach the floor for the first time. He rests his gut on my back as he inserts; it feels heavier than what I’m used to.

“You like that, piggy? You like feeling my daddy gut on your back as I fuck you?” he taunts, the rhythm picking up. I can’t bring myself to answer, words unable to form as I moan in reply. That’s the spot he always hits. My gut rubs against the ground, the new sensation only making it all more intense.

My eyes are open, but I can’t what’s in front of me. It’s only when I feel the warm bowl on my lips that I know he’s still feeding me. My huge belly has no more room. I begin gulping.

If you have an Asian store near you, or a big grocery store with an Asian section, this is a great way to make instant noodles less boring without taking the time to prepare add-ins that need to be chopped or cooked.

What you need:

  • instant noodles (pre-packaged instant ramen, udon, etc.)
  • one serving of instant miso soup (miso paste packet + seasoning packet)
  • utensils (spoon, fork, chopsticks, whatever you usually eat instant noodles with) and possibly a microwavable bowl (if whatever you’re making doesn’t come with its own disposable bowl)

What you do:

  1. prepare the instant noodles according to the package (use the broth flavoring packet if you want - I do, because I like a stronger flavored broth - or omit it)
  2. dump the miso paste and seasonings in and stir

Personally I find this is a great way to prepare those packaged udon noodles that most grocery stores carry. Normally instant udon is a little bland for me if I don’t add anything to it, but the miso paste takes it from “meh” to something I can happily eat an entire package of. You can buy miso paste in a tub if you’re going to eat a lot of it, and it probably comes out cheaper per serving that way, but I like to have the instant stuff on hand because it’s pre-measured and keeps forever. If you have access to an Asian store you can also find a lot of variety in types of instant miso soup. You can also look for other types of instant soup packets and try those with your noodles.

If you want to make this vegetarian or vegan, make sure you look at the ingredients for the flavoring packets! Miso paste itself is meat-free, but the dried dashi stock in most miso soup seasoning is usually made with fish.

Soups, Broths, etc. Tips!

Whenever I leave the Food Network on, I see chefs making broths from fresh carrots and whole chickens and other costly ingredients bought just for the occasion. But soups can be just as tasty when made from leftovers and food scraps, and you can make as much as you can fit in a pot. Since I make at least one soup a week, I thought I’d leave some of my tips.

  • save everything you don’t use for a week. the skins from potatoes. the paper-y skins on onions and garlic. the stems of herbs or carrots. the leafy bits on celery. save it in a ziplock for up to a week.
  • you can save meat too! leftover bones and skin are the best for this.
  • take all of that stuff, plus any browning or bruised veggies you might not be able to use in anything else, and toss it in a pot. fill with water until covered, and add some salt and let that simmer for about two hours.
  • strain off all the scraps and store in fridge (up to a week) or freeze, either in freezer-safe container or in ice cub trays for later use.

The broth alone is great. It can be used as a substitute for water when making rice, ramen, etc., it can be heated up with some flour or cornstarch to make gravy, or you can just drink it on its own. But if you’re looking to use it for a soup, here are a few tips:

  • anything can be good in a soup. half a can of leftover beans? toss it in. mashed potatoes? stir that right in there, it’s a thickening agent. rice? lentils? absolutely delicious. i’ve even used a box of frozen meatballs and it turned out really tasty.
  • remember that pasta, rice, etc. absorbs the liquid! you can cook it in the soup pot, but you’ll need more broth in order to keep it soup-y.
  • if you are adding fresh ingredients, cook them first. boiling them in the broth drains flavor, so give any fresh veggies a quick stir fry in the pot before adding the broth.
  • if you’re making meat, frying it in the pan is amazing. adding the broth will deglaze the pan and pick up all the bits left on the bottom, adding tons of flavour.
  • but you don’t need to add anything fresh! my favourite soup is just made from the scraps of a roasted chicken and potatoes, and the frozen peas and corn i served with it.
  • some people like ‘cream soups’ with milk; if you do, add the milk before the broth and let it reduce for a while until it is thick.
  • sauces and leftover spice mixes are great, too. i’ve added curry paste to soup before, and it tastes very good. :) if you’ve got any jars close to the expiry date, just add it.
  • hot sauce in particular is amazing in soup. particularly if you don’t have much else to add to the pot, a good amount of heat can kill the lack of flavour in a pinch.
  • add meats or crispy veggies last. this helps them maintain their texture.

Most things taste great together, so there’s not much to worry about when adding whatever you have lying around in there. A few notes on things to be careful with:

  • combining meats is a gamble. beef and white fish taste great together, but beef and chicken is very strange. bacon is great with everything, but ham? not so much. one meat per soup, if you’re using any, is the safest bet.
  • cheese, except maybe parmesan, almost always tastes strange with meat and grains. but it’s amazing with potatoes or broccoli.
  • too many starches can make the soup a little grainy. avoid putting pasta or rice in a soup that’s already got a lot of potatoes or squash in it, although it will still taste good if you do.

And that’s about it! Soups are great, and can be made to fit pretty much any diet. They are time consuming, unless you buy boxed broth (my grocery store often has 3-for-1 deals, so this is totally viable!), but since you can make enough to last for days, it makes up for it in tasty packed lunches for the rest of the week, and a stand-by for dinners if you come home too tired to do anything else. Happy cooking! :)

11 Ramen Hacks??

I realize this is “no-more-ramen” but I thought this video might be of interest to some who follow this blog. 

A Buzzfeed video. Featuring Ramen pizza, Ramen as Gnocchi, and Ramen grilled cheese (among many other unexpected recipes!) 

Writing tips #2
  • Take a moment before each writing session, feel your universe. Become your main character(s). Taste the fruit you have described, feel the breeze in their air. Don’t just get into their shoes. Lace those bad boys up, and start doing their everyday life. Have no mercy; tell us what you feel. 
  • Let me guess, you’re midway through the depth of night. Your creative juices are surging out at the screen (or paper.) You’re in the zone, but your eyes just can’t stay open. They’re dry and weary. Don’t worry. Do this exercise. 
    • Blink a twice for every second. 
    • Have a glass or two of water. 
    • Shut your eyes for about 10-30 seconds. 
    • Put in eye drops. (Woah, you’re hardcore. You write that novel!)
  • I find that I never write dialogue when I’m writing a piece of work. I feel if I force a character to say something, I have to erase it and let it come. We aren’t writers, we are channels to the worlds we’ve created. I’m not thinking these conversations, they’re happening, they’re breathing; they’re real.  
  • “Have the courage to write badly.” I think this only scratches the surface. Don’t just write badly. Write reckless, full of emotion, stuttering over your own words on the page. Every great chapter I’ve ever written in my LIFE is never clean to start out with. I heavily edit it, vigorously, but there is something so primal about the scenes. I only clean it up enough for other people to see. I know I captured emotions that I can never channel again. That’s what writing is, it’s creating history for worlds that didn’t exist until our fingers typed it in.

I hope you guys are enjoying these writing tips tid bits. I truly love making them, I know what it means to be stuck and aimlessly scrolling through your news feed on all social media platforms. Every writer has an issue with writing; trust me. 
Much love guys, Peace Soup. 

super fast egg-drop soup

im really sick right now with flu (which reduces my already low energy levels to very little) and this has satisfied my need for something warm and soothing. it also has protein, bonus.

you will need:

  • a kettle (or boil ur water in a microwave if you don’t have a kettle, apparently kettles aren’t common in America?)
  • a mug
  • a spoon
  • vegetable boullion powder (or a stock cube but maybe just use half of one)
  • an egg
  • optional: soy sauce (this, like the powder, can be reduced sodium if u need)


  1. boil water in kettle (or microwave)
  2. put one level teaspoon of the powder in your mug (or less if you don’t want such a strong broth)
  3. pour hot water over the powder and stir
  4. crack in egg and stir more so it breaks up into little strands of cooked egg
  5. optional: add soy

I’m still drinking this now it’s great. 

extra tip: miso soup is also great for sore throats if you can get it