I once had this at a Thai restaurant and the taste haunted me in the best way. I had to learn how to make it at home, and it’s good if you have some prep time on your hands! It’s become a go-to dessert for me, and while it says ‘with mango’ (and admittedly mango is the superior fruit) I’m certain it’d go good with other fruit too. Experiment!
If you don’t have a rice-cooker, you can always cook the rice in a saucepan. I admittedly don’t have much experience with stovetop rice cooking, so this set of instructions will assume you’re using a rice-cooker.
*1 ½ Cups Sushi Rice (you can typically buy a bag of it in the international aisle at walmart or something; a bag’ll last you a surprising while) *2 Cups Water *1 Can Coconut Milk *½ cup sugar (if this makes it too sweet for your taste, I think 1/3 cup should be okay too) *Pinch of salt (optional? Still experimenting with this)
*A mango (or whatever fruit you think might go with this)
*A sauce pan *A rice cooker
Take the rice and water and plunk it in your rice-cooker. Set it to the correct setting (if you have a cheapo one, don’t fret; mine only has ‘cook’ and 'warm’ and it came out all right). While the rice is going, take the coconut milk and pour it in the saucepan; add the sugar and the salt and stir until it’s dissolved and it starts to thicken up, about 5-10 minutes. You can either do this ahead of time or closer to later; doesn’t matter until your rice is done. When the rice is finished, take the coconut milk mixture and pour it over the still-hot rice (I typically like to put my rice in a plastic container before I do this, but that’s because I’m lazy). Let this sit for about an hour so that the rice absorbs all that yummy coconut milk. Serve some of the rice with generous slices of mango.
The nice thing about this is that it makes quite a bit of sticky rice, so you can even save some for another day, or another fruit! I find it’s a great comfort food when you’re feeling sad and just want something sweet to make the day a little better.
I make egg drop a lot when I’m feeling lazy or sick or just not up for a lot of cooking. It’s hearty and filling, and no-carb, which is really nice as a diabetic.
Bouillon cubes, or Better Than Bouillon powder
Chicken stock (for richer soup, instead of bouillon and water)
Green onions (chopped)
Ginger (shredded fresh or powdered, for the broth)
Corn starch (to add thickness to soup of silkiness to eggs)
Saucepan (this recipe scales but I use a medium saucepan and it makes two big portions)
Egg-whisking receptacle (i use glass measuring cups or mugs, but a bowl can work too)
Whisking utensil (a whisk or a fork)
I scale this recipe by cups of water:bouillon cubes:eggs. So if i use one cup of water i use one cube of bouillon and one egg. It keeps the ratio well balanced and the soup from being too weak, but obviously personal tastes differ. My normal portion is 2:2:2.
If using stock, pour a reasonable amount into the pan – if using water and bouillon, pour in just water. As mentioned above, i usually pour in two cups but it’s not precise. Set to boil on high heat.
When the water is beginning to simmer (small bubbles on the bottom of the pan, or a rumbling sound), add in bouillon cubes or powder. As mentioned above, I normally use two but your sodium needs maybe differ.
While this is happening, whisk your eggs until well combined. If you want silkier eggs, like those you find in a restaurant, add roughly a ¼ teaspoon per egg of cornstarch. Beat well.
If adding green onions, add green onions to boiling water.
When water is at a rolling boil, take your egg mixture and your whisking instrument and position yourself over the pot.
Very gently, pick up a little bit of the egg mixture on your fork or whisk and drop it over the boiling water. When it hits the boiling water, it will cook into little filaments of egg. Keeping your fork- or whisk-fuls small will help the texture of the soup stay neat. If you get impatient (i do) pouring in larger quantities also work, but you get a chunkier soup and less of that soft, silky texture.
I adapted this from a video by Brothers Green on Youtube (they only used four ingredients but I added salt), and it’s something I whip up the night before school for breakfast! Tastes pretty good for something so easy, and a great way to turn leftover Oreos into a meal.
6 Oreos (or any generic but similar sandwich cookie)
1 Egg / egg substitute
a ~splash~ of Milk (any will do, and you don’t really need a lot. I personally use almond milk)
Baking Powder (like barely a teaspoon)
pinch of Salt
Crush the oreos and combine with the rest of the ingredients in a bowl till it has the consistency of pancake batter. If the batter’s too thick, add some more milk. If the batter’s too watery, add some baking powder. When it reaches the desired consistency, make over an oiled and heated pan like you would regular pancakes. If you have some lying around, whipped cream or peanut butter would be a nice touch.
1. You’d take him back. You’d take him back in a heartbeat, if it meant being his again.
2. The reason you didn’t sleep last night isn’t that you had to stay up doing homework till three in the morning. The reason is that you were going through old text conversations looking for a change. A shift, somewhere that you can identify as the point where he stopped loving you like before. Those kinds of things keep you up at night now.
3. You don’t need him anymore, but you want him. You want his smile in the morning and his laugh and his dumb jokes and his funny faces. You want it all because he means the world to you and every part of him is a part that you want to love.
4. You’re seventeen, but you drink like you’ve lived a lifetime of pain. You drink because you’ve had your heart ripped out- and you have tried to replace his love with other things, but only alcohol can make your heart race the way he used to.
5. Coffee tastes bitter on your tongue but you read online somewhere that it makes you less hungry so now you like bitter. Bitter is the only thing you want. And in the back of your mind you know it isn’t healthy and it’s not right but maybe if you get a little thinner you’ll be worth loving. Maybe if you tried a little harder at looking the right way and talking the right way rather than being loud and hungry, you’ll be enough. He’s made you question everything, and suddenly all you’ll wonder is why you weren’t worth loving.
6. You’d take him back. You’d take him back and you’d do anything to make him want you again, even when you know that he probably never wanted you in the first place.
ace and aro exclusionists and aphobes are not welcome here
bigotry, exclusionism, and hostility towards marginalised groups shouldn’t be enabled or welcomed in places like the “stimming community”, people shouldn’t be made feel unwelcome, unsafe, and shouldn’t be met with hostility.. especially because the theme is meant to be calming, it’s meant to be playful and stimulating and soothing… so people feeling hated or unsafe just for their orientation should really not have any space in these blogs or spaces, or this community
i was trying to write a post, but wasn’t able to so my friend helped me out and wrote parts of this! @cistrendered
I feel that sometimes it is necessary to criticise stories, as well as characters and their actions, even when you enjoy said stories and characters. After the new chapter, I find myself in a situation where I, like many others, am not happy with the actions of Touka. I am well aware that what I am about to address may make a lot of people unhappy– it may anger them, they may disagree and so on. But honestly, that’s okay. I’m not asking anyone to share my opinions or my views.
Please note: criticism =/= hate. I do not hate Touka at all. In fact, she is a character who I really enjoy. Do not try and twist what I’m saying into a huge character-hate ordeal. That is not what this is.
As most people are aware, Touka smacked Kaneki upside the head with a great deal of force. Again. I was personally hoping that she would have grown out of this habit by this point, but alas. Some things don’t change so quickly, but that doesn’t mean it’ll always be like that.
I am aware that this moment was supposed to be taken as comical. However, I personally find this to be tasteless and inappropriate. In a manga that addresses physical violence and abuse in such a serious light, I really have to wonder why such actions are being put in place as comic relief. It is true that it’s a common occurance in anime and manga for there to be violent comedy, but knowing that Kaneki has a past filled with the important women in his life hitting, attacking, and abusing him, I honestly can’t make myself think that Touka’s actions were funny at all.
After such a serious and violent arc, where Kaneki suffered great loss as a result of violence, I find the use of violence again right after as comedy even more shocking. Honestly, I suppose that I am somewhat disappointed. As much as I hate to bring this card onto the table, there is a huge double standard going on in the way Touka’s actions are being seen. If the roles had been reversed, if Kaneki had been the one striking Touka, close to no one would be defending his actions. Everyone would be absolutely destroying him for hitting a woman. At the end of the day, violence is violence, and it doesn’t matter what gender is on the recieving end. It’s still violence.
I know that being “tsundere” is part of Touka’s well-rounded and interesting personality. I am aware that she didn’t strike Kaneki with downright malicious intent. As I said before in the past when Hinami hit Kaneki though, raising your hand against anyone who has gone through as much mental trauma as Kaneki isn’t going to “knock some sense” into him. I understand Touka’s heart is in the right place, but I sincerely want her to stop falling back onto violence to show her affection. I have my hopes up for Touka changing, as her development thus far has been quite amazing.
This is the recipe I usually make when i forget my lunch at work, and don’t want soup. It takes me five minutes (fifteen if you want to put in a sweet potato) in a 750w microwave.
I measure a “handful” as the amount of a thing you can grab with one hand, it’s roughly ½-1 cup depending on the ingredient.
You will need:
a pack of curry paste (I get mine for 71p in the supermarket - Korma sauce is usually best for this.)
soya milk, 1 cup. (coconut or almond can substitute to suit your dietary needs.)
cashew nuts, 1 handful.
spinach, 1 handful.
microwave rice pack (the kind that takes 2-3 minutes in the microwave, just whatever you like to eat with a curry.)
Lets start cooking!
in a bowl, combine cashews, curry paste and soya milk.
cover and microwave on high for 2 minutes.
remove from microwave, add spinach. The spinach will wilt with he heat of the mix, you can cook further if needed.
open and microwave your rice pack
add this to the curry paste and mix well
If you want more in your curry, you can experiment with what you put in. My favourite additions are sweetcorn in at the same time as cashews, or a microwaved sweet potato sliced up and mixed through at the end. It’s warm, filling and you can pack it full of veggies for extra winter warmth!
I learned this from a friend in middle school. It’s warm, easy, pretty healthy, and insanely filling. I recommend making it in a deeper, rather than wide and shallow, bowl, or even a mug for a snack size portion.
-rice (leftover or fresh)
-Veggies (I use spinach, mushrooms, peas, and shredded carrots but anything you like can work. Fresh or frozen work better than canned)
- sliced or shredded cheese (I use shredded jack, but whatever meltable cheese works. Use vegan cheese to make this vegan/dairy free)
Mound some rice into your bowl. If it’s leftover, I recommend adding a teaspoonish of water on top. Pile on veggies, as much as you want to eat. They go further than you think. Then, cover the top with cheese. Narrow bowls or mugs work best because you can get a really good cover. Then, microwave the whole thing for a couple minutes, until the cheese melts really well. I like to poke a few holes in the top and pour soy sauce on top. You could add leftover meat, any veggies about to god bad, it’s just a great recipe for clearing out the fridge. Tasty and tummy filling!
when is the NHL gonna do something about Tony De Angelo’s racist, sexist and homophobic ass? NHL out here preaching about how everyone is welcome at NHL games and that you fully support minority players yet you won’t ban players with severe records of racially abusing their own teammates and using homophobic slurs. (x)
Stop letting players who openly support Trump and racism on social media get away with their bullshit. Enough with the “in the heat of the moment” excuse for using slurs too. If you’re old enough to play professional hockey and earn a couple hundred thousand dollars a year, you’re old enough to take responsibility for your actions.
It’s hot, gooey, creamy, cheesy spinach sauce that’s good when you really need some comfort food after a long day. It works really well poured over a sturdy pasta or potatoes (though I think gnocchi works best) and you can dice up any left over proteins you’ve got in the fridge and add to it.
What you need:
10 ounces of spinach (1 small bag, not frozen)
2-3 cloves garlic (1.5-2 tbs of pre-minced garlic in a jar)
2 tbs oil/butter/whatever you like to use to keep things from sticking to the pan
1 cup heavy whipping cream
3/4 cup shredded Parmesan (grated powder will not melt right)
How to do it:
Heat oil/butter/etc in a large (10-12 inch) skillet on medium heat.
Add garlic and cook for 1-2 minutes once oil/butter/etc is hot.
Add all the spinach to the skillet and mix it around to coat in the garlic (don’t worry if it’s a giant mountain, it’ll wilt down) and cook until it’s entirely wilted.
Add all the heavy whipping cream and wait for it to simmer, then cook for 20 minutes at a simmer until it thickens slightly, stirring occasionally to prevent scorching.
Turn heat off but leave the skillet on the burner, add the Parmesan gradually while stirring and continue to stir until all the cheese is melted into the creamed spinach (you can absolutely add more cheese if you want it cheesier).
(optional) Add any diced up proteins you want
Pour over carb of choice and enjoy
This makes several servings and you can make the sauce in advance and reheat it and then make the pasta/potatoes/etc as needed if you want. To heat up the sauce just add a splash of milk or cream and heat in the microwave or on the stove until hot.
I threw this in the crock pot the other day and I have no idea the quantities I put in so I’m just spitballing, but it was delicious and the easiest meal I’ve ever made. I used 2 chicken breasts and had it for 3 meals, but I ate two sandwiches each time so it could theoretically make 6-9 meals if you’re serving it with something else or have a small appetite.
1. 2-3 large chicken breasts. I went with frozen, boneless, and skinless, but I’m sure any would work just fine.
2. About 10 oz. of barbecue sauce, I went with Aldi brand.
3. About a quarter cup of honey? I’m not sure how much but just use your own judgement.
1: Combine all 3 ingredients in the crock pot and let cook for 4-5 hours on high, or 6-8 hours on low.
2: Eat the chicken by itself or…
3: Toast bread (so the sauce doesn’t make it soggy) and enjoy it on a sandwich or two.
Cillian on the new Free Fire poster. The movie opens in the US on March 17 and the UK on March 31. Until then, director Ben Wheatley is screening the movie and doing Q&A’s at various festivals and cinemas. Same as he did for High Rise. Follow him on twitter for dates/locations and other fun stuff - twitter.com/mr_wheatley