Bringing healthy food to the table, especially for the growing children, has never been this easy. We soak the seeds the first day for 24 hours. Then every morning and evening we fill the jars with water to do a shake and rinse. So, simply fill the jars, shake and pour the water out. once you’ve shaken the water out of the jars simply lay the jars on their side next to the sink. Keep them close and convenient. In six days you’ll have jars full of clean and organic sprouts for salads and sides. The nutritional value is exponentially higher when the beans open and the taproot grows. This is a great solution for anybody who feels they are too busy to grow their own healthy foods. With simple old-school methods no one has excuses and there is no light required. Moreover, the sweet and crunchy experience usually wins over the children.
From our experience, if you have an active lifestyle and need easily digestible foods that translate into quick and clean energy, this is definitely a route for you guys to explore.
I hope this message finds you guys excited about getting ready for the spring time.
KFC…Korean Fried Chicken! Korean fast food at its finest. The chicken is not only fried once, it’s fried twice so it’s crunchier, and then seasoned with a sticky sweet and spicy sauce (i.e. mainly gochujang - Korean red chilli pepper paste, ketchup, garlic), and dusted with sesame seeds.
Just because of that apple post I decided to try this for a late night snack! I’ve heard it was a good combo and the hype was right! So tasty. Sweet and creamy and crunchy.
I went plain this time because I thought the apples would be crunchy enough, but crunchy peanut butter would put it all over the top! But I love crunchy peanut butter.
I recommend this snack! It gives you something sweet but keeps it healthy, there’s protein in the peanut butter!
Prompt 8 “Forget it! You fucking suck.” Note ~ Another long one! I wrote this in about an hour (which, for this length, is good for me) and it’s probably my new favourite! I need to write some more pregnancy / Dad Mendes stuff :D
Shawn had gone too far this time. I can deal with him hiding
things at the back of tall cupboards so I can’t find them. I can deal with him
putting things on the top shelf so it’s hard for me to reach them. But putting
the damn peanut butter on top of the frickin’
cupboard? That’s just low.
And it’s not like I’m even that small. I’m five-six! All I
needed to do was stand on a chair or breakfast stool and I should be able to
reach it fine. But with a six-month human still growing inside of me, I didn’t
want to risk my clumsy ass falling over.
“Shawn!” I called out to him again, although he probably
couldn’t hear me. He has been locked away in his study all week writing music,
only coming out now-and-again for food or a few hours of sleep. And while I
admire his passion for music and how invested he gets, I’ve missed him way too
Fed up and too lazy to run up the stairs, I was about to grab
my phone and ring him when he came padding into the room. For the first time in
a few days he looked somewhat alive. His hair was damp, small droplets of water
falling down his red and freshly washed face, and he’d finally changed out of
his three-day-old joggers and hoodie, swapping them for his usual black jeans and
“Good morning.” He smiled cheerfully, giving me a quick kiss
on the lips before reaching behind me to grab a mug off the draining board.
“It’s three in the afternoon.” I told him but he just shushed.
Arms crossed along my chest, I watched as he prepared his coffee, mentally
telling him off when he didn’t close the fridge. I guess he wasn’t fully out of
music writing mode yet.
“Anyway, you called?” He asked over the sounds of the coffee
machine. His back was still turned to me, so he didn’t see the pure annoyance
on my face when I forcefully closed the fridge door.
“Why did you put the peanut butter in such an awkward place?”
The question came out more as a whine, which I hated. I didn’t mean to seem so
pissy, but the mix of pregnancy hormones, and feeling extremely needy, and the
strong cravings for the sweet crunchiness of peanutty buttery goodness was
getting to me.
“I put it up there so you can’t get to it.” Shawn turned to
face me, coffee in hand, and I knew from the smile on his face that he was
trying not to laugh at me.
“No shit Sherlock!” I all but yelled, throwing my arms in the
air in frustration. Letting go of a low chuckle, Shawn placed his mug on the
counter before wrapping his arms carefully around my waist. His hands found my pathetic
excuse for a baby bump, “Can you just get it down for me, please?”
“Baby, you’ve already got through three pots this week. Do
you really need another one?” Okay, I see how it is, the man ignores me for a
week, but he still has the audacity to question the amount of fat I’ve been
“Yes! All I want to do if cuddle and watch a movie while
eating an apple covered in peanut butter. Is that too much to ask?”
In the five seconds he didn’t reply, my hormone-driven frustration
reached an all-time high and I sort of just exploded.
“You know what, forget it! You fucking suck.” I knew I was
being overly dramatic, but that didn’t stop me for wiggling out of Shawn’s grip
and stomping out the room. And I’m pretty sure he called after me, but I was
already half way up the stairs before he could do anything.
Flopping onto the bed, I sluggishly pulled the covers up to
my chin as a few frustrated tears soaked into the pillow. This was stupid, I
was being stupid. Of course I didn’t mean to blow up on him like that, and I
should go back downstairs and apologise. But my body felt too heavy to move and
my eyes must have closed for a while because when I opened them again Shawn was
stood next to the bed.
“Move over.” I did what he asked, moving along the bed until
my back hit the wall. Shawn plopped himself next to me with a soft grunt which
made me giggle.
I instinctively shuffled as close to him as possible. He didn’t
seem to mind as he raised his arm, allowing my head to fall onto his chest, my
front firmly pressing into his side.
“I’m sorry I yelled at you.” I mumbled into the soft material
of his shirt, a smile creeping onto my face at the feeling of his warm lips on
“It’s okay. Anyway, you look cute when your angry.” He
teased. Before I could say anything, he reached over to the bedside table and
grabbed a plate I didn’t even notice was there. My smile grew when I noticed
what was on it.
“I also made you some of that celery, peanut butter, raisin
thing you like.” I was already snatching the plate from his hand, shoving a
piece of apple and peanut butter into my mouth, a content sigh escaping as the
juicy sweetness exploded on my tongue.
“God, I love you.” Shawn laughed, wiping away the peanut
butter that didn’t quite make it into my mouth.
“Even when I get pissed off at stupid things?” I joked.
“Especially when you get pissed off over stupid things.” He
replied happily as he leaned down, leaving a soft kiss on my lips, “Now, what
film do you want to watch?”
You do not mess with a man’s pregame ritual. It is a sacred and honored tradition, and everyone knows that interfering with the ritual comes at a hefty cost. Still, when the world around you changes, you have to make changes as well.
Jack Zimmermann must have his peanut butter and jelly sandwich before each game, but he knew that things weren’t quite right. He knew it was not the type of bread, or the smoothness of the peanut butter, or the flavor of the jelly that felt out of place. He knew what was missing, but despite it all, he kept trying. One knife-full of jelly. Two knife-fulls of peanut butter. Three strokes to spread it together. Exactly the way he memorized it, but he knew it was never quite right.
Until one day Jack sat down and pulled a sandwich out of his bag. It was wrapped in white parchment with small note signed with some kind words and a heart. It was made with sweet honey-oat bread, crunchy gourmet peanut butter, and homemade pluot jam. From the very first bite, Jack knew it was the perfect sandwich, not because of what was in it, but because for the first time in years, he did not have to make it himself.
Jack was satisfied, and the ritual was complete.
You do not mess with a man’s pregame ritual. The Aces understood why Kent Parson must have his peanut butter and jelly sandwich before each game.
The Sego Lily and Utah were linked in history when the Mormon first settled the area and had run low on food they turned to the native growing plant and ate them in droves. It kept them alive long enough to harvest wheat and corn they had planted.
They are easily identifiable by their three white petals per flour with yellow insides. They grow in bunches of several flowers together and a few bulbs under the surface of the dirt. They also like to grow in cracks and crevices in rocks so they sometimes are hard to dig out of there. The flour part is edible but the best part of the plant is actually the bulb.
They look like an onion but have none of the flavor. They’re sweet and crunchy with a slight turnip taste. You can eat them raw or you can boil and mash them into a porridge. The Utes, Paiutes, Goshutes and Navajo made use of the Sego Lily and it grows wild from Montana down to Mexico. In my corner of the Mojave near Zion Canyon we get tons of Sego Lily growing by roads and abandoned settlements every spring.
Just another one of the plants that the west has to offer.
I’m filipino, but I realize I never make filipino food. Truthfully, I don’t know much about the cuisine especially because my parents didn’t cook much while I was growing up. I also don’t eat it much because the cuisine typically has a lot of meat, which I gave up over a year ago. I hope to make some vegan/vegetarian versions of my favorite dishes in the future!
I was craving something sweet and crunchy, and remembered one of my childhood favorites, turon! It’s fairly easy to make. :) and you can make them in big batches, to enjoy over a long period of time!
You will need:
Plantain bananas - I bought mine at 99 Ranch, and they were labeled ‘Burro Bananas’. It’s very important that you don’t use regular bananas!
A package of lumpia wrappers. Mine came in a pack of 25 sheets. Depending on how many bananas you use and how thin you slice the pieces, you may need two packages. They come frozen, so make sure to thaw them. Some people recommend putting a damp paper towel on top of them to make sure they don’t dry out.
Jackfruit pieces - I know you can buy them frozen, but I’ve always bought them in cans.
Brown sugar in a shallow dish, as needed.
A small bowl of water, for sealing the turon.
Open the plantains. It’s harder to peel them like regular bananas, so I use a knife to slice the peel vertically and open them up that way. Cut the banana in half horizontally, then slice each half into thirds. You may want to cut them even more, depending on how big you want the turon to be.
If the jackfruit isn’t in strips when you get it, tear the jackfruit into small strips.
Now you’re ready to start making them! Take a banana piece and coat it with brown sugar. Place it on a lumpia wrapper, perpendicular to one corner. Place a few pieces of jackfruit on top of the banana. Then, begin rolling the banana in the wrapper. This is optional, but I use water to seal the end of the wrapper to the roll.
Repeat :) until you’re all done.
If you’re not ready to cook them all, place them in ziplock bags or an airtight container and place them in the freezer. You don’t need to thaw them before frying.
If you are ready to cook them, or at least some of them, :) then pour about half an inch of cooking oil in a saucepan, and place over low-medium heat. You’ll need to play around with this to make sure that the turon doesn’t cook too fast. If the brown sugar leaks through the wrapper, there’s a chance it will burn on the outside as well. I had to figure this out through trial and error and ended up with some burnt ones, but they were still nice on the inside.
lunch today: a smoked tofu salad w sweet potato, fresh crunchy lettuce, homemade coleslaw and ranch on top 😌🥗✨ vegan ranch recipe in our 8th issue (link in our profile) if you’re looking for one! 😊🔗 https://www.instagram.com/p/BT4KIvlBLJ4/
For a lovable anon. Where I am from we actually don’t have “Come Dine With Me” show but we have similar “Tables set!” (Wikipedia says “Spread!“ but let me tell you that’s some ugly translation) For those of you who don’t know this show at all: You gather 5 amateur cooks and each day one of them hosts a dinner for everyone. Their rivals give them points (1-10) and after five days the person who has the most points wins some prize, usually money. The dinner consists of appetizer/soup, main dish, dessert, and an activity.(Yes, I know that it is usually appetizer followed by soup but listen, I’ve just came up with 20*3 unique meals and 20 activities. And speaking for myself, I have problem to fit into myself a dinner consisting of two dishes, so 4 feels too many.) I had our leaders randomly (I used dice) sorted into groups of 5, so we will have 4 winners in the end.
Vol’jin: Raptor egg soup, tiger-burger with mashed potatoes, exotic fruit salad with ice cream, and bone carving. Thrall: Spring rolls, beef goulash, 7 flavors rainbow pudding, and candle making. Mekkatorque: Garlic spread and spicy bread, scrambled eggs with sour cream and gammon, caramel cream puffs, and make-your-own-firework with later firework display. Garrosh: Spring carp soup, clefthoof kabob, Terokkar pine-nut cake, and Hine’n’Seek with his 37 ghost children (unintended). Genn: Tartare, slow cooked turkey with dumpling, various cupcakes, and cupcakes decorating.
Winner: Vol’jin. Warchief, more like Warchef.
Falstad: Open (vegetarian) sandwiches, escalope of three meats with baby carrot, macaroon, and playing darts. Baine: Sweet corn seeds in spice, chicken tikka masala in flatbread, grilled fruit, and painting on leather. Tyrande: Spicy cinnamon rolls, sweet rice with pineapple and crunchy chicken bits, mascarpone cheese cakes, and beauty makeover. Velen: Small fruitcakes, jungle stew with bread, ice cream, and ice cream making. Gallywix: Creamy tomato soup, trout a la creme, tiramisu, and mini golf.
Winner: Gallywix. If you bitch about people’s cooking, you better be a good cook yourself, that’s his motto.
Sylvanas: Mushroom cake, roasted lamb with stuffing-cooked-aside, olives and creme cheese in spring onion (presented as eyeballs), and mirror labyrinth. Lor’themar: Especially spicy devil clams, saffron-and-curry rice with sweet deer, various baked cheeses with cranberry sauce, and fire dancing. Ji: Ramen, noodles of thousand flavors and grilled vegetable, sweet rice cakes and Hearthstone tournament. Muradin: Thin mint-and-chocolate cookies, hare stew with potatoes and homemade cornbread, small grilled cheeseburgers, and ale tasting. Aysa: Sweet-and-sour chili soup, crispy breaded chicken strips with orange sauce, vegetable sushi rolls, and painting on silk shirts.
Winner: Lor’themar. The sweet victory was worth staying sober for five days straight.
Anduin: Creamy fish soup, potato pancakes with beef, cheese fondue, and 5-man version of Jihui. Varian: Onion soup, pork tenderloin with pasta and spinach sauce, blueberry cheesecake, andopening champagne with a sword. Moira: Homemade pates with dwarven shortbread, sweet dumblings with strawberry stuffing, chocolate-vanilla butter roll, and visiting her lava-heated glasshouse. Taedal: Radish salad with sour goat cheese, skewered warp stalker bits and exotic fruit, open sandwich (danish style), and pearl-hunt diving. Lady Deathwhisper: Gazpacho, risotto with four meats, frozen cream puff ball surprise (varying flavor and a nut inside),
and ice sculpting.
Varian: Hold on, hold on. Lady Deathwhisper? What is she doing here? Lady Deathwhisper: You see, there was one competitor needed for this group and the Lich King thought the Scourge should be… More positively represented. Lady Deathwhisper: And Kel’thuzad is a miserable cook, so…
Winner: Anduin. The living proof that less sometimes means moreand simple and traditional is always good.
I don’t pretend to be a professional chef but I have always had a passion for food and cooking. This is a recipe I came up with some time ago for my other kintypes but it would suit perfectly for all you WCkin out there! And for any Otherkin who have major food cravings like me! Not everyone gets them but for all you cool cats out there and warriors fans that like playing with their food I have a simple and easy fun food filler.
It really comes down to Three basic ingredients to simulate the following: Skin, Flesh, and Bone. For this I recommend the tops of each list as your best bet for taste and realism.
Skin Skin Creates the feeling of tearing into something and puncturing actual skin. Different textures and toughness's might simulate different prey. Boiled Chicken skin - Kinda gross when you think about it, and definately fatty but its the most realistic! And if properly seasoned it can make for an interesting dish.
Lunch meat (Tougher the better)
Rice Paper(Mostly tasteless and my personal favorite)
Tortilla - (Anything but corn unless you fry it)
Half Cooked Lasagna/Large shell noodles(Instant are best- Nice and chewy with a consistent texture.)
Lettuce(Crispy and unique)
Flat-bread - (Thicker, more filling, significantly less realistic)
Flesh Flesh This is the core of your dish, seasoned, preserved or fresh. Ideally its something you want to be meaty with substance and realistic texture.
Rare/Raw Beef(If you are willing to take the risk. I do not recommend, That being said, if you do choose to go this route beef is the only I recommend as other animals are more likely to pass on disease/parasites.
Raw Fish(Anything Sushi grade is great! and Salmon has a nice convincing color)
Acid Marinated meats - (Certain meats if cut thin and/or given appropriate soaking time can be ‘cooked’ with lime juice, soda, vinegar, pickle juice, and some salad dressings.)
Any fully cooked meat- (If you are truly cautious or want some diversity any chunk of fully cooked meat can be added to your center.)
Lunch-meat - (Cheaper but still with a meaty taste.)
Tofu(Not everyone eats meat!)
Bones Not necessary but when you are eating such small critters it definite adds to the realism. Some people like munching down their bones and others prefer to pick around. For that reason I recommend a toothpick or two to assist in both keeping your prey held together and doubling as bones, regardless of that preference.
Pretzels (Cheap and tasty! Can get soggy if left to set)
Small carrots/sliced sticks (Never get soggy!)
Bread-sticks (Basically more expensive bready pretzels)
Green Onions (More pungent, go good with some additional cream cheese)
Pocky (Adds a bit of sweetness!)
Hard candy Sticks (Crunchy but a little weird tasting.
Jerky/Beef-sticks (They don’t have that satisfying CRUNCH but are tougher and definitely give you a nice meaty bit of prey!)
1. Take your skin and lay it flat against the table
2. Take your flesh and randomly skewer edible bones through the centerkeep your portion size proportionate to the size of your skin so you will have room to wrap it next.
3. Place your completed chunk of flesh in the center of your skin.
4. Spread or drizzle any sauce over the flesh substitute at this point.
5. Carefully wrap the skin over the top, (Burrito/roll style is the best. For Chicken skin, lunch meat, and noodles you can pinch the top like a dumpling)
6. Skewer a toothpick or two through the center. Large noodle Pasta shouldn’t need this.
At this point you can choose (Depending on your ingredients) To eat your food cold or to Microwave/Oven cook briefly. Use your best judgement and for minors inexperienced with cooking please get your parents permission before ever touching the oven.
Mix and match different ingredients and try new ones until you are satisfied. You can also add additional sauces and dressings if you like a bit of “blood” or something to give yourself an extra juicy ‘mouse’ to chew on.
And to those of you who aren’t satisfied with these diversities or might want something to aid the rumbling stomach of another kintype you can take a look at my inspiration blog here: Kinfood.tumblr.com They have a whole tag list filled with all sorts of goodies you can make and buy for various kintypes and even if you aren’t otherkin, its a really interesting blog to boot!
If anyone makes any creations I would love some blog submissions or specific recipe recommendations <3