tasty dish

A spread of traditional mezes photograph by Peden & Munk

  • “Meze, which is a selection of small dishes served to accompany alcoholic drinks as a course or as appetizers before a main dish.  A big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain,”
Regret - Part 1

Originally posted by grandpa-ty

Table of Contents: Part 1 | Part 2

Genre: angst, fluff, slight smut

Pairing: Johnny x Reader, Taeyong x Reader

Word Count: 2k

Summary: *REQUESTED* You find out that your boyfriend has been cheating on you and you leave him. Almost a year later, he realizes that he hasn’t quite gotten over you and he tries to get you back.

It’s snowing, you thought, as you walked to the restaurant to meet your boyfriend. The snow fell slowly, but surely, coating the sidewalks powdery white. A chill went down your spine. The snow had been unexpected and, this morning, in your haste, you’d forgotten to wear a hat. Drops of snow landed on your head, the cool moisture seeping through to your scalp.

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OUR NEXT SABBAT, BELTANE, SOME TRADITIONAL BELTANE RECIPES

Beltane, May Day, Food Recipes

ASPARAGUS WITH CHIVES AND BLOSSOMS

2 Tablespoons Fresh Chives, snipped

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning. Serve hot. Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.

Source: FLOWERS IN THE KITCHEN by Susan Belsinger

CHICKEN BARLEY STEW WITH HERBS

2-3 LB chicken breasts on the bone

1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit,

In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-½ hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Serves 8

MEDALLIONS OF PORK WITH RIESLING SAUCE

12 ounces Pork tenderloin, cut into 1" rounds

1 Tablespoon Green peppercorns, ground

¼ cup butter, chilled & cut into pieces

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add ¼ cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork

1 Dishpan full of young dandelion leaves

Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Pour warm dressing over dandelion. add crumbled bacon and hard boiled eggs. Toss lightly and serve immediately.

Preheat oven to 375 degrees, and combine:

When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.

Source: Ann Moura Aoumiel’s book Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft, Llewellyn Publications, 1996

Elder Flower Fritters- Medieval England

The French use elder flowers to pack apples. They claim that this enhances the

2 cups elder flowers, freshly picked & cleaned

Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream. Yield: About 2 dozen Note: If you are not using self-rising flour, add 1 teaspoon baking powder & ½ teaspoon salt. Variation: If you can’t find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.

Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience.

Can also be eaten on Lammas, St. Valentines Day, or Hallows

These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat ½-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.

1 C Assorted Edible Flower Petals- small pieces Cream the Butter. Sift flour and add gradually to the butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff to add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan, bake one hour at 350 degrees. Note: Garnish with fresh flowers. Beltane Lemon Curd Mousse Cake To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs. Servings: Makes 10 to 12 servings.

1 ½ sticks unsalted butter, cut into ½-inch cubes

2 cups shortbread cookie crumbs- about 7 ½ ounces

1 ½ cups chilled heavy whipping cream Lemon slices, cut into quarters for garnish

Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours - Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.

Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1 ¾ cups lemon curd in large bowl. Stir ¾ cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear-do not boil. Whisk warm gelatin mixture into ¾ cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight. Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread ¾ cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve- Can be made up to 8 hours ahead. Arrange lemon slices between rosettes. Cut cake into wedges.

From Bon Appetit

3 c Sliced fresh or frozen Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

1-3oz package softened cream cheese

Beat cream cheese and butter until smooth.

Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon ¼" of jam into center of disc. Gather edges into three equally spaced corners-like a tricorn hat and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Tasty jam: rhubarb ginger, apricot, cherry, etc.

from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham

1 cup un sprayed marigold petals

Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh

In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.

This lovely spring tonic makes good use of pesky weeds to rejuvenate the body with the earth’s reawakening. Dandelions are high in vitamins and legends claim that Hecate once entertained Theses with dandelion water. Magickal Attributes: divination, wind magick, wishes and goals, communicating with the Spirit World.

Clean off the dandelion petals with cool water. In the meantime, warm the orange juice and lemon together, then add dandelions. Make certain you only have petals (no green parts). Add the sugar, stirring constantly until dissolved: strain juices and chill. Add ginger ale for a light bubbly drink. VARIATIONS: Prepare this recipe with lemonade instead of orange juice and juice of one orange instead of a lemon. This is refreshing, purifying quality and poured over crushed ice, is wonderful on a hot summer day.

1 bottle of white wine- German is ideal

Pour wine into a wide mouth jar or carafe. Add the sliced strawberries and woodruff, and let sit for an hour or more. Strain and serve chilled We try to credit all articles but sometimes don’t know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information!

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Faerie Tale Theatre [Pt. 2]

[ ➤ Change pronouns and adjust to fit your muse! ]

Little Red Riding Hood

  • “I want to grow up, I just don’t know how… I have limited experience.”
  • “Who wants to live with a pack anyway? If they don’t want me, FINE.”
  • “Three days and not one edible thing has come down that path.”
  • “Now there’s a tasty little DISH.”
  • “We can be alone together, just you and me.”
  • “On anybody else, this would look perfectly hideous, but on me, ahh, beautiful.”
  • "Stay where ya are, ya miserable flea-bitten fur-bag or ya’ll end up a rug on my floor!”
  • “What great, terrible teeth you have!”
  • “What took you so long I damn near suffocated!”
  • “Well in addition to be eaten by a wolf, I’m sick as a dog.”
  • “Sweetest tongue has sharpest tooth.”

Hansel and Gretel

  • “How can I possibly sleep with you rolling around next me like a pig in the mud.”
  • “What’s to become of us? How am I to feed my poor children?”
  • “I’m sure they’re eating venison with a prince right now without any a thought for us.”
  • “Surely God will take pity on two children and watch out for us.”
  • “We must have been very bad children for them to leave us in such a place.”
  • “Nibble, nibble little mouse who is eating up my house?!”
  • “Eat me out of house and home will you? We’ll see who eats what.”
  • “She doesn’t see very well, but she has the nose of a wolf.”
  • “Heart to batter, batter to heart, death’s a treat, so sweet to eat.”
  • “I want fat, fat, fat! Rolls of fat, flesh and more flesh! Soft, undulating, quivering jiggling young flesh!”
  • “You sit in a little cage all day, while I’m running to and fro: ’fetch this, boil that, c-c-c-cook.”
  • “I don’t care if DO you lose your temper! You’re a horrible woman!”
  • “Our sorrows have ended and we’ll live together in great happiness!”

Goldilocks and the 3 Bears

  • “She was always kind of… spunky.”
  • “Let me sleep for 2 more weeks… I’m dreaming about food.”
  • “My teacher says to not let anybody see my papers because it’s a big secret.”
  • “Little kids don’t think as well on Saturdays! It’s a scientific fact!”
  • “What if you got a thousand bees all in one place? Then if you got a million queen bees and some kings too? You’d get a million-trillion bees!”
  • “We have to be very carful, there are highway men and robbers all around, they may be close by!”
  • “I don’t care if she’s ‘just a little girl,’ that doesn’t give her the right to barge into people’s homes without their permission.”
  • “What if one of these weeds has a poison thorn and it sticks me and I die right here in the front yard?!”
  • “I’d think a green cow would look something like a dragon, don’t you think?”
  • “I’m TOO smart!”
  • “I’ll wear my prettiest dress, and comb my hair real nice and smile my best smile, and for sure they’ll fall for it!”
  • “They’re the nicest bears in the world.”


The Princess and the Pea

  • “Oh yeah, real tough being prince: you’re rich, you’re powerful, oh it’s a real burden!”
  • “I know exactly where I am: I’m lost.”
  • “I’ll probably sneeze to death, but anything for chivalry.”
  • “You have the most expressive eyebrows I’ve ever seen!”
  • “In my spare time I like to count horses and think about my feet.”
  • “For the past few hours you have been rude, obnoxious, arrogant, and not a great deal of fun.”
  • “You are simply a rung on my ladder to success. An object to be stepped on.”
  • “I’ve traveled all the major roads, I’ve stayed in 2 or 3 kingdoms, I’ve been wooed by a couple village idiots, and I’ve met some very interesting people.”
  • “Good company, bad company… at least you’re not alone.”
  • “The whole family’s a little bit off, and seeing is how I’m sitting here talking to myself I’d fit right in.”
  • “It was like I was sleeping on a boulder–I’m black and blue from head to toe.”

Pinocchio

  • “I wonder if you can wish to the moon, or just the stars… they’re in the same universe.”
  • “You can move, you can talk, you can think on somewhat limited basis of course, given you’re a teenager.”
  • “He attacked life with the gusto and the innocence of a small child.”
  • “I understand you, but the other people? They start to talk and think you’re a little bit you know– bugabugbuga.”
  • “I’ve got to be the stupidest person I’ve ever met.”
  • “You’re going to go home, you’re going to tell the truth, and promise to never ever do this sort of thing again.”
  • “You take your money, bury it in the ground, you wait overnight, and you’ve got 5 times as much!”
  • “Ever see a wooden donkey? I’d make a fortune!”
  • “I’m so sorry, that’s why you’re here, because I was so bad and thoughtless!”
  • “It’s part of my job, but I love wood.”

Thumbelina

  • “You have been so kind to me, allow me to give you something in return.”
  • “You’ll learn that beauty and talent are a blessings, but if they are too much admired, they can be curses as well.” 
  • “I won’t marry your creepy son, I won’t! I won’t!”
  • “I’m sure he’ll find you delightful, and your story fascinating.”
  • “How does one conquer Gaul? Doesn’t one already have the gall, as in ‘he had the gall to call me a nitwit?’”
  • “It takes more than sweet songs to get by in life.”
  • “I do my best to secure your future and this is the thanks I get?”
  • “I’m always the bride and never the bridesmaid.”
  • “Prince or no, I can’t marry anyone without my mother’s consent.”
  • “Flower angels can slip in and out all sorts of places… even dreams.”

Snow White and the 7 Dwarves

  • “The years do not effect my beauty, my skin could be satin.”
  • “That gawky brat! How I hate her!”
  • “Cold soup… cold meat… cold peas… I could eat it all if I weren’t so tired.”
  • “That’s a STUPID assumption,_____!”
  • “Her heart is in this box. You’re lying again.”
  • “When a mirror tells a lie, it shatters in shame.”
  • “She’s a witch! I knew it when I saw her, and don’t call me stupid!”
  • “The gentle arching of my eyebrows fascinates me, most others eyebrows are grotesque and misshapen.”
  • “I don’t even miss the castle anymore… It’s so big and cold and lonely. But I do miss swimming in the moat.”
  • “No one can argue now. Now there’s only one beauty in the land.”
  • “I cannot imagine anyone hurting you, you should only be loved.”
  • “Each and every mirror as you turn to look at it, will turn to black.”
7

In Loving Memory of Corned Beef 

Gone but not forgotten | The memory of your tasty dishes will live on (until your safe return…) 

1. Bully Beef with White Rice

2. Corned Beef served atop Boiled-Fry Dumplings

3. Corned Beef Pasta with Bacon Bits and Garlic Hard Dough Bread

4. Corned Beef with Fried Breadfruit

5. Cabbage with Corned Beef

6. Cabbage with Corned Beef and Cornmeal Dumplings

7. Corned Beef Breakfast served with ‘Boiled Food’

8. Corned Beef served with Pumpkin Rice

Recipe: Roots Platter

Description: This’ll keep you digging for more.

Game ingredients: Cave Carrot, Winter Root

This recipe restores 125 energy and 50 health. It also gives a +3 Combat bonus. It can be obtained from achieving Level 3 Combat and sells for 100g.

Difficulty: Easy, 45 minutes. Serves 4.

I make this recipe quite often, but I usually just use potatoes and carrots.

-Root vegetables: turnips, parsnips, carrots, rutabaga, etc
-Tubers: potatoes, yams, etc
-¼ to 1/3 cup olive oil, as needed
-One Step Greek seasoning (or seasoning of your choice!)

For 4 servings I used 2 parsnips, 2 carrots, half a rutabaga, 3 small potatoes, and half a yam. I didn’t use turnips, but about 2 of those will do if you choose to have some as well.

Preheat the oven to 395°F. 

Chop up the tubers and roots into small chunks, removing any unwanted peels and ends. I keep the peels on the potatoes. For rutabagas, you may need to use a knife to remove the peel since most vegetable peelers aren’t strong enough to remove the skin. 

Combine the olive oil and seasoning in a large bowl, and add all the vegetables. Toss to fully coat them, ensuring an even distribution of oil and seasoning. 

Transfer the vegetables to a baking dish and cook for 35 minutes, or more if needed. The larger the chunks, the more time needed. 

Serve hot with lunch or dinner. Some root vegetables don’t hold a lot of flavour, so the seasoning helps a lot! This dish is tasty and nutritious. 

-SVR

3

If this isn’t the best damn soup I’ve ever made I swear to God…

Idk what to call it besides creamy cheesy potato because that’s what it is (and of course Tevie decided to go overboard with the cheese in hers heehee), but god I have to make this again. I HAVE to. Must shaaaare

D.Gray Man Cafe

So today, I went to the DGM collaboration cafe. 

The last one I did was the Haikyuu!! cafe in collaboration with Animate and I remember it was really impressive and the atmosphere was nice. Since DGM isn’t aired yet, there’s a lot less material for the decoration and everything. But still, I liked it. 

About the menu, let me tell you I had a hell of a time deciding what to order. The thing is, this kind of cafe are usually expensive, so you have to choose carefully. 
The one dish I knew I wanted to try was the Timcampy Omurice (because yes, if you don’t know food and drinks are all made to match the characters)

I got it. It was cute AND tasty. For the others dishes we had sandwiches for Allen, Soba for Kanda (surprising uh ?), Yakiniku for Lavi (he has great taste), Hamburger for the Earl and some crab pasta for Tyki. 

I’M SORRY TIM DON’T HATE ME ! 
For dessert, I choose Allen’s Mitarashi Dango. Look at how good it looks !

I ate miratashi dango before. And I’m always amazed about how Allen can manage to eat about thirty of this in one meal. Because it doesn’t look like it, but once you’ve eaten two or three, you’re full. (Btw it’s matcha ice cream, red beans paste and wipped cream in the corner)
The two others dessert were a pumpkin pie for Link (it looked yummy) and a S’more parfait for Lavi (was a sparkling candle on it).

I tried two different drinks. The one above is Allen’s mango frappe. I love mango, and since it’s really hot in Japan right now, it was cool and sweet. The other drink I tried was blue. Piece of advice : there’s always a blue drink in collaboration cafe, and i’s always good. Order it. 
Bonus, this is the only thing on the menu linked to two characters. It was called “Yuu and Alma’s blue ice”. 

And I have to tell you, I nearly chocked on my food at some ponit, because a girl next to me ordered Cross’ drink (which was called Pink Lady fyi) and the waiter gave her the drink, and then came back and said “it was add to Allen’s debts” and then handed her a piece of paper with debts on it. And I was laughing so much because godammit Cross Marian !!! 
Lavi’s drink (tapioca and blood orange drink) was pretty popular and Komui’s drink (you could read “Komubitan D” on the menu and I was like noooope, we all know what happened last time) was served in a fricking beaker !
Road, Link, the Earl, Lenalee and Timcampy also had drinks.

The fun thing when you order in a cafe like that, is that with every dishes you get little pictures or posters of the characters. And then the customers look around to exchange the ones they want or not. 

In conclusion (sorry for the long ass post) it was great and worth the money, and I’ll be back in three days to tell you about the premiere in Shinjuku ! 

Recipe: Stir Fry

Description: Julienned vegetables on a bed of rice. 

Game ingredients: Cave Carrot, Common Mushroom, Kale, Oil

This recipe restores 200 energy and 80 health. It can be obtained from the Cooking Channel and sells for 335g. 

Difficulty: Easy, 30 minutes. Serves 3.

Stir fry is really easy and quick to make. It’s also a well-balanced meal.

-Vegetables, variety (carrots, snap-peas, beans, broccoli, peppers, onions, mushrooms, celery, etc. Whatever suits your fancy)
-½ pound meat, thawed. You can use chicken, beef, or pork. If you prefer it to be vegetarian/vegan, you can use a package of cubed tofu. 
-2 tablespoons cooking or olive oil
-1 cup rice
-Stir fry sauce, roughly ¼ cup (I used teriyaki)

Heat the oil in a large frying pan or a wok over medium-high. Slice the meat into strips with a sharp knife and add it to the pan, turning the pieces on all sides to brown them evenly. Turn down the heat to medium-low. 

In a small saucepan, combine 1 cup of rice and 2 cups water over high heat. Bring to a boil, then turn down the heat to low and place a lid on the pot. Let it simmer for 15-20 minutes. 

Slice up your desired vegetables and add them to the pan. I used onions, peppers, celery, and carrots. Slice them at an angle to julienne them if you like. 

Cook the contents of the pan, stirring occasionally, until the vegetables have softened and the meat is done. Add the sauce of your choice and mix it in. Cook for another minute or so. 

Fluff the rice with a fork once it’s done and then serve, placing the meat and vegetable mix over-top. 

It’s a very tasty and versatile dish, and easy to make to use up leftover veggies.

-SVR