#Chargrilled Chicken Flavoured

[buffetlicious]

Saw the Triple Cheeseburger TV advertisement for McDonald’s Singapore. So here is my Triple Cheeseburger Feast (S$11.40) which came with the burger, Apple Custard Pie, Chargrilled Chicken Flavoured McShaker Fries and a drink. I changed my drink to Iced Milo (top up S$0.05).

The Triple Cheeseburger itself is smallish in size with three layers of juicy beef patties and the same numbers of cheese slice. Topped with savoury onions and refreshing pickles, all sandwiched between a new softer, glazed buns. Taste wise, I love the combination of flavourful beef, creamy cheese and tangy pickles.

The Chargrilled Chicken Flavoured McShaker Fries adds a smoky chargrilled flavour to the crispy golden fries which is pretty impressive. As for the Apple Custard Pie, the new warm custard layer enhanced the sweet crunchy apple filling with a creamier profile which I enjoyed thoroughly. I also gotten mum a ala carte McChicken (S$2.90) since she isn’t too hungry.

Topmost image and video courtesy of McDonald’s Singapore.

#McDonald’s #New Product #Limited Time Promotion #Triple Cheeseburger Feast #Triple Cheeseburger #Beef #Cheese #Onions #Pickles #Buns #Chargrilled Chicken Flavoured #McShaker Fries #Apple Custard Pie #Crispy #Pastry #McChicken #Burger #Milo #Fast Food #Video #Food #Buffetlicious

[rockislandadultreads]

Nonfiction Thursday: Cookbooks from Around the World 

My Paris Kitchen by David Lebovitz

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.

In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Jerusalem by Yotam Ottolenghi

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Persiana by Sabrina Gahyour

A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

The Real Japanese Izakaya Cookbook by Wataru Yokota

Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake.

The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce.

#cookbooks #cooking #food #nonfiction #Nonfiction Reading #nonfiction reads #Library Books #Book Recommendations #book recs #Reading Recs #reading recommendations #TBR pile #tbr #tbrpile #Want To Read #to read #Booklr #book tumblr #book blog #library blog

[shoverse]

please give me the best japanese food recs i’m an absolute whore for japanese food

but like ACTUALLY REAL INTERESTING FOOD NOT BASIC ASS SHIT

here's a list just for u <3

ado yoshokuya; tai wai - the omurice is TRIPPIN. perfect flowering and great yoshuku in general

ramen nagi; tai hang - hakata noodles and really garlicky broth. their tonkotsu broth is actually >>>

mutsumiya; taikoo shing - ramen again <3 they have a bowl for each of the five taste buds (sour, sweet, spicy etc.)

yakiniku saburo: tsim sha tsui - yakiniku!! really good for a5 meat and i loved the chawanmushi

sukiyaki isekuma; tsim sha tsui - sukiyaki, really tender and flavourful beef from kyoto, kagawa and kobe

mashi no mashi; wanchai - tsukemen AND wagyu in the same bowl??? gift from the skies. blowtorched meat and rich dipping sauces

ramen taifu; cwb - literally gives you twice the amount of noodles for the same price compared to other shops, broth is really rich and thick.

maru kyo; kwun tong - charsiu my luv <3 so delicious and delicious runny eggs

kamitora tonkotsu; wan chai - the black garlic oil special. that is all.

手作之店; yuen long - i forgot the english name but handmade ice cream <3 try mango and malt!!

kido; tsim sha tsui - chargrilled miyazaki chicken thighs, smoky and just. <3

grill tajimaya; wan chai - hamburger steaks my love <3 super fluffy!

porker; sheung wan - one of the best tonkatsu joints tbh, rib eye, tenderloin, minced meat

zagin soba; happy valley - my main tsukemen bae, not perfect but still

kokuryu ramen; wan chai - hand pulled noodles!! sassy owner as well <3

#IVE BEEN WAITING TO PULL OUT THIS KNOWLEDGE #i have so many canto food recs as well #off the top of my head

[yarraindianrestaurant]

Yarra Indian Restaurant - Authentic Indian Takeaway Restaurant in Melbourne

Craving the aromatic flavours of India in the heart of Melbourne? The Yarra Indian Restaurant beckons with a culinary treasure trove right here in South Yarra. 

Our menu is a harmonious blend of non-vegetarian and vegetarian delights, crafted to perfection by our expert chefs. 

From the zest of Sabzi Chicken to the heartiness of Dal Tadka, every bite is a testament to traditional Indian spices paired with the freshest local ingredients.

Indulge in the classics – savour our Kashmiri Pulao, lose yourself in the rich Lamb Rogan Josh, spice up your palate with Beef Madras, or enjoy the chargrilled sensation of Tandoori Chicken. 

Our fragrant Biryani, crunchy Samosa Chat, crispy Vegetable Pakora, and stuffed Keema Naan are all but a call away.

Your quest for the best Indian takeaway in Melbourne ends with us. Whether it's a cosy night in or a bustling workspace needing a feast, we serve authentic Indian takeaway experiences throughout South Yarra and beyond. Choose convenience without compromising on taste with our swift home delivery service. 

#indian takeaway Melbourne #south yarra takeaway #indian takeaway south yarra

[fit-and-healthy-chef]

Do Not Worry About Your Calorie Count with Fit & Healthy Chef on Your Side

There a number of healthy cuisines have great a flavour and can replace their full-fat counterparts. They have the same taste and look deliciously inviting. Healthy dishes need to be prepared carefully especially when you are on a fitness routine. Fit and healthy chef has a number of dishes and meals carefully prepared by experienced chefs with the help of a dietician. Fitness enthusiasts who are looking for meal plans which would help them in weight control, maintenance, muscle building and are vegetarian will find us as a one stop solution. We cater to every age group and have a wide variety of healthy meals and recipes. 

Protein is an essential component of muscle building and recovery after workouts, which is why gym enthusiasts often follow high protein diets. A high protein low calorie non-vegetarian vegetarian vegan food will help you in your journey to a fitter living.  Muscle tissue damaged during exercise can be repaired by eating protein, which leads to improved muscle growth and strength. Furthermore, high protein diets can assist gym-goers in maintaining a lean physique and reducing body fat, which can enhance their athletic performance and physical appearance. To obtain accurate nutritional information, it's important to weigh or measure out your servings accurately, because portion sizes can have a significant impact on the nutritional values.

One of our popular dishes that is loved by almost all of our clients, Salmon Thai Green Curry with Brown Rice is a recipe that uses the finest Australian seasonal vegetables and salmon cooked via sous vide method topped with mild creamy Thai green curry sauce that is deliciously authentic and fresh. The recipe contains 96% protein and calories just right for your daily intake; you do not have to worry about your daily requirement of protein consumption. For those who like to include chicken in your diet, we have one of the creamiest Recipes Korma Chicken Curry with Brown Rice. It's a fact that the classic creamy Korma is the favourite curry in Britain. Did you know that? Chicken marinated with aromatic and braised in a creamy cashew sauce is rich and flavorful complete and filling meal. Takeaway or ready-made Kormas can be very high in fat, as they are usually made with double cream and tons of oil. At Fit & Healthy chef, we've made a few simple healthy changes to it and kept the nutty, creamy flavour you love, while also drastically cutting down on calories!

Next in line is the insanely delicious Vegetarian Tempeh & Black Bean, a 3-ingredient black bean tempeh just as delicious as the original soybean one. Its aroma and flavour are exquisite when marinated and cooked slowly. We combine the grilled, spiced rub tempeh, stir fried with assorted vegetables with black bean sauce and basmati rice. Tofu with Thai Green Curry Sauce and Chargrilled Rump Steak are some of the most loved meals that you can plan for your dinner date and enjoy in your home. Visit us at https://fitandhealthychef.com/ to know more about healthy meals that are delivered to your door steps. 

#tofu with satay sauce #salmon thai green curry with brown rice #korma chicken curry with brown rice #vegetarian tempeh & black bean #tofu with thai green curry sauce #chargrilled rump Steak

[atlanticmustard]

Premium Subs Subs With Quality Elements

True BBQ isn't steaks, burgers, hot canine at a cottage or small backyard get togethers. Yes, this ketchup is nice and all, however lately I took my love for things made with tomatoes to the next mustard bbq sauce stage, and also needed to woo my husband at the same time. I took on the discerning problem of barbecue sauce.

I was craving bbq rooster and only had slightly bit of sweet baby ray’s. I might use a smidge less vinegar but beloved the liquid smoke in it. Pee Dee River Swamp Sauce may be discovered at Pattan's Downtown Grille in Rockingham, NC. Come attempt our sauce with our award winning barbecue, brisket, or smoked chicken! Our Pattan Special features the sweeter version of Swamp Sauce, higher generally recognized as "Swangy," which could be bought at Pattan's. It’s naturally spicy and flavored by chili peppers.

Actually, our PC® Black Label Gold Barbecue Sauce is in distinction to something we’ve ever made. It’s made in small batches in Canada from home and imported components, with Canadian mustard seeds and apple cider vinegar. Its mustardy base offers this sauce its golden colour and tangy flavour and makes it deliciously completely different from many sweet tomato-based formulation on the market.

Slow-roasted & tender Canadian Certified Angus Beef® piled excessive on garlic panini. Salt & pepper or Frank’s® RedHot® sauce, served with our famous Zoo dip. We take pride in having something on our menu for everyone and that features ensuring we now have veggie and plant-based Impossible™ Burgers. Our well-known wings tossed in your favourite flavour. Every nacho order is made with freshly fried corn tortillas and served with salsa & sour cream.

No Sugar products are the mainstay of of County Fare! Natural sweetener is used that won’t spike insulin ranges, making it excellent for diabetics. They’re low in calories and carbs with zero fats mustard sauce. And they’re low in sodium with just sufficient kosher salt to tickle the style buds and improve the flavour. No colouring or preservatives are used and are non-GMO.

Granny Smith apples in a flaky double-crust personal-sized pie made with all natural elements. Topped with premium vanilla bean ice cream. Our crispy tempura battered cod with coleslaw, tomato & tartar sauce. Our well-known creamy casserole with mushrooms & a touch of curry, oven baked with a buttery herb crust.

Lemon-chargrilled fresh BC rooster breast, Parmesan cream sauce with sautéed mushrooms, green onion & spinach. Lemon-chargrilled contemporary BC hen breast OR crispy buttermilk hen. Your alternative of Caesar salad OR The Spot’s salad. A garlic butter toasted bun topped with a crunchy and juicy rooster mustard based bbq sauce breast, Mach 3 scorching sauce, jalapeños, Swiss cheese, and onion rings. Grilled rooster breast topped with bacon, lettuce, tomatoes, mayonnaise and cheddar cheese.

Centre sizzling sealing discs on clear jar rim. Screw band down until resistance is met, then enhance to fingertip tight. If your homemade barbecue sauce and ketchup are left unopened, it'll last a couple of months. A selfmade ketchup recipe, without the sugar and agave that’s usually added to ketchup you may find on a grocery retailer shelf. Heinz additionally has a reduced sugar possibility, that throws the sugar proper out the door and replaces it with artificial sweetener in the type of sucralose. Or my private favorite, the no-salt ketchup that as a substitute contains one thing they call “ALSOSALT®”.

Over time different areas perfected their own variations and allegiances quickly developed, most notably St. Louis, Memphis and Kansas City. Most of the flavors we take pleasure in today have their roots in the Southern states, particularly the Carolinas.

#mustard sauce

[onejamtart]

OJT EATS | La Rampa

I find that Cuban food doesn’t have the best reputation in London and there aren’t really many Cuban restaurants to go try.  However, La Rampa is one of those and one that has been pretty consistently getting great reviews and piqued our interest.

Here were some chorizo croquettes.  These were crispy with a smooth creamy filling and little nuggets of chorizo.  Still not quite as good as my favourite in London (that still goes to the Barrafina ones) but pretty damn good all the same.

These were some of the best patatas bravas I’ve had in a long time.  Often patatas bravas can be a little soggy with all of the sauce but these stayed impressively crispy.  The sauces were also really very tasty!

We also tried the mojo chicken.  Grilled in coriander, garlic and citrus, the chicken had a crisp crust to it and was full of flavour.  If came on the side of some chargrilled baby gem lettuce and a corn salsa that was super refreshing.  This was a really simple but very tasty dish.

I feel like Cuba doesn’t have many food items that it is particularly well known for but if there is one, it would be the Cubano sandwich which we therefore had to order.  A toasted sandwich with crispy pork belly, raclette cheese and gherkin with a big handful of fries.  The fries were like the patatas bravas, incredibly well fried and very crispy.  The sandwich itself was delicious.  Lots of gooey, melty cheese and a decent layer of crispy pork; what more could you want in a sandwich?!

All in all, this was a really good meal.  There’s a short list of very tasty sounding cocktails all with a distinctively Cuban feel to them.  We only tried one or two of them but they were all very well made!  I’d definitely be more than happy to come back again!

La Rampa, 7/8 Market Pl, London W1W 8AG

Cheers, JL

#food porn #foodporn #LaRampa #La Rampa #LondonRestaurants #London #londonrestauran #londonfood #Cubana #CubanFood #CubanaSandwich

[cuisinecravings]

[explore-naas]

5 Great Naas Restaurants

Looking for that restaurant which offers something delicious this Christmas, look no further as we give you our top five restaurants which have everything you could wish for.

1. Butt Mullins

This Christmas, Butt Mullins have a three course meal for €35. This is such great value for a delicious starter, main course and a dessert. The selection ranges from Butt’s hot chicken wings, Butt’s house burger and warm Christmas pudding. We recommend the roast duck with mash and cranberry- orange sauce. It is one of the best restaurants in town for their sublime duck. That will entice your taste buds! https://buttmullins.ie/

2. Killashee House Hotel

Second on the list is The Pippin Tree Restaurant at Killashee Hotel. Their Christmas lunch is perfect to enjoy with family and friends, served daily from 12.30 till 3.30. There are two course and three course offerings, starting from €32 to €35. Why not enjoy a Traditional Roast Turkey and Ham, and a scrumptious salted chocolate tart. It will be an indulgent lunch to remember. https://www.killasheehotel.com/

3. Vie de Chateaux

Celebrate this festive season with the Christmas Party Dinner Menu at Vie de Chateaux, a modern French fine dining establishment. One of the reasons this restaurant is a highlight is because of their French twist on your traditional meals, like a Christmas turkey & ham, but in a starter as a croquette. Enjoy fresh fish of the day, with locally sourced ingredients. A three course meal is €55. Their home-made Moroccan tea, a green tea mixed with fresh mint, pine nuts and Turkish delight really is a new drink experience for me!

4. Bouchon Naas

Their Christmas a la carte menu looks incredible. With appetizing food, such as, baked brie and cranberry tart, to a roast crown wrapped in streaky bacon, you’re definitely in for a festive feast. Why not finish it off with a dessert, such as a Bailey’s Crème Brulee. End the night with a cocktail or a pint in Kavanagh’s bar below. Tis the season, so eat, drink and be merry!

5. Lawlor’s Hotel Naas

In the newly renovated hotel, get the full dining experience at VI’s restaurant. Full of flavours and new creations, indulge in dishes like Chargrilled Oyster Mushrooms or a Slow Cooked Beef Short Rib, all made with love and attention to detail. Reserve your table now at https://www.lawlors.ie/vis.html

#explorenaas #restaurants #lawlorsnaas #buttmullinsnaas #kildare #local #community #naas #killasheenaas #bouchonnaas #Vie de Chateaux #christmasfeast #christmas2022 #local restaurant #tastydishes #celebratewithfriends #nightout #food

[theburgerlist]

𝙂𝙞𝙛𝙩𝙚𝙙 🥙 @xoshawarma are a new @deliveroo only restaurant making free range chargrilled kebabs with pan-Asian flavours. The menu includes Kung Pao Fried Chicken, The XO Shawarma (pork shoulder, XO sauce), @manilife_ Satay Chicken Shish, and Satay Aubergine Shawarma. The aubergine was a clear favourite for me, it’s spiced and topped with crispy onion rings, garlic and ginger coleslaw, and a @manilife_ deep roast creamy chilli satay sauce. Sides include Chiu Chow Chilli Hummus which was delicious, and Szechuan Fried Chicken. You can find @xoshawarma on @deliveroo in Covent Garden, Soho, Old St, and Dalston! . . . . . #shawarma #shawarmalovers #shawarmas #chickenshawarma #xosauce #kebab #kebabs #london #londonfood #londoneats #londonist #londonlife #londonrestaurants #londonrestaurant #deliveroo #pork #chicken #aubergine #londonfoodie #londonfoodblogger #londonfoodblog #porkscratchings #foodporn #foodphotooftheday #foodpicoftheday #foodpicsdaily (at Covent Garden) https://www.instagram.com/p/CZeRHymoRDy/?utm_medium=tumblr

#shawarma #shawarmalovers #shawarmas #chickenshawarma #xosauce #kebab #kebabs #london #londonfood #londoneats #londonist #londonlife #londonrestaurants #londonrestaurant #deliveroo #pork #chicken #aubergine #londonfoodie #londonfoodblogger #londonfoodblog #porkscratchings #foodporn #foodphotooftheday #foodpicoftheday #foodpicsdaily

[mejblogs]

Food Tourism in the Philippines

Food is commonly used by people to maintain their cultural identity. People from various cultural backgrounds eat a variety of foods. Food preferences and dislikes are influenced by where families live and where their ancestors came from.  Filipino food is easy to prepare and delicious to serve and eat. They stand out due to the combination of flavor and texture. There are many places in the Philippines that serve various delightful delicacies, and we will show you the top 5 foods and where they originated. Our first stop is Bicol. No other region can spice up a dish quite like Bicol. The Bicol Express and laing, both traditionally prepared with gata (coconut milk) and chillies, are the most famous of their local cuisines.

Many famous Bicolano dishes include the power couple; as a result, a variety of food staples are cooked with both gata and chilies for a distinctive Bicolano twist. Next stop is Cebu. A Filipino celebration isn't complete without lechon, which is why foodies must travel to Cebu, the "Lechon Capital of the World." It's a meal that's tastefully prepared to achieve the ideal balance of crunchiness and tenderness every time.

It has a great balance of salty, sour, and sweet flavors, and some people even prefer it to the lechon itself. Our third destination is Davao. Aside from being the home of durian, Davao is known as the "Fruit Basket of the Philippines" because of its abundance of fruit. Lanzones, pomelos, mangosteen, rambutan, bananas, marang — you name it, Davao probably has it. If you don't like fruits, which is unlikely after tasting some of the province's exotic delicacies.

Durian is a strange combination of savory, sweet, and creamy flavors all at once, though it can be quite smelly. Our fourth destination is Pampanga. Pampanga is mostly known for its native delicacy which is Sisig. Sisig is a well-known Kapampangan dish. The dish is made up of various pig parts (mostly from the head) combined with chicken or pork liver. The Kapampangans were able to create an iconic dish that is well known throughout the country using these ingredients. 

Served sizzling on a hot stone plate, sisig is a favorite pulutan (beer chow) among Filipinos, no cut of the animal goes to waste. Some recipes use either mayonnaise or raw egg (to be mixed in while hot) to give it a creamier texture but the classic way is to incorporate pig’s brain into the dish. Our last stop is none other than Bacolod City. Inasal is a specialty of Bacolod, but other delicacies such as piaya and napoleones are also relevant. Inasal is an Ilonggo term that means "chargrilled" or "roasted meat" and was invented in the Philippines' city of Bacolod. Unlike traditional barbecue or grilled chicken, which uses soy sauce as a marinade and basting sauce, this dish uses a variety of ingredients to create a distinct flavor.

Food in the Philippines is essentially culture on a plate. There isn't a better way to get to know a Filipino than through food! Prepare yourself for a dozens of flavourful meals, as every dish in the country is undoubtedly prepared with love.

#food #philippines #tourism

[yespolkadotkitty]

Fighting Blind, pt 4

Masterlist of all chapters

The meat William had roasted tasted surprisingly good. Perhaps it was just that I hadn't eaten for some hours, but the savoury flavour reminded me of chargrilled chicken and I ate at a pace. William eyed me with some concern as we feasted. Tovar seemed occupied with his meal and didn't speak.

"Where did you say you were from?" The Irishman asked after picking the leg bone clean.

"I didn't. I'm….not from here."

His blue eyes danced with amusement. "That's becoming clear."

Tovar glanced over at us. The flickering flames from the campfire in the centre of the camp kissed the planes of his face. How would he look without that heavy beard? The firelight bathed the left side of his face, illuminating the scar across his eye. I expected most found it fearsome, but to me it gave his face interesting topography.

“And do you plan on finding your way home, princesa?” Tovar drawled.

His mood was really started to irk me. “Why do you call me that?”

He shrugged. “You have soft hands, soft skin. Fine clothes. What are you other than a princess, hmmm?”

“Tovar,” William muttered in warning.

“No, it’s fine,” I snapped. “By all means, don’t hold back, Tovar, if that is your real name. Tell me what you really think.”

Tovar tossed his picked-clean bone into the fire. The flames sizzled a little. “I think perhaps you are a spy, no? Sent by the Chinese to see if we really are on a mission to find the black powder.”

“Black powder?” I echoed, stupidly. Then I thought back to the axe. Gunpowder. Europe wouldn’t have it yet. “If I was a spy, would I really need your help?”

Tovar drank deeply from the water canteen. “Exactly what a spy would say.”

William threw up his hands. “Enough. I’m turning in. Jade, perhaps you’ll keep first watch?”

Ignoring the sneer from our Spanish friend, I nodded. “I’ve been asleep half the day, it’s only fair.”

William took a small pouch from his pocket and headed for the stream, after tossing an identical pouch to Tovar.

I watched with interest as Tovar took out a little linen cloth and a tiny wineskin and followed William. They were cleaning their teeth, I realised. I’d never seen it done before. Of course I hadn’t. Opportunities to see historical figures cleaning their teeth were very few in 2019.

William came back first, drying his face on his sleeve, and offered me the pouch. “I have a clean cloth.”

“Thanks.” I took the dry square of linen - must have been expensive for them - gratefully, crossing his path to tuck behind the scrub.

Tovar knelt by the stream, a little cake of soap in a bone dish by the rushing water. He held a cut-throat razor and studied his reflection in the slow-running, pooling water in this slower part of the stream.

He looked up when I knelt, said nothing, but started to spread a mixture of soap and water over his beard.

I hesitated with the cloth. Should I offer to help? He’d likely bite my head off.

“You don’t have a mirror?” I asked.

He scoffed; shook his head. “I rarely need one, unlike you, princesa.”

“That’s hardly fair. You know nothing about me,” I snapped, staring at the little cloth in my hand and wondering how the hell to use it. I hadn’t read about middle-ages hygiene since I was an undergrad.

“And you know nothing about us,” Tovar replied, his voice low, somehow intimate. He lifted the razor and his eyes went thoughtful.

“Why are you shaving?”

He spared me a glance from those honeyed bourbon eyes. “It’s hot and itchy here.”

I eyed the deadly edge of the razor. If he’d wanted to, he could have slit my throat by now. I’d seen him do it, quick and deadly. “Do you… can I help you?”

I saw him start to recoil. Big bad mercenary accepting help? No way. But there were only the three of us here.

I stood and peeked over the scrub. “William’s already snoring.”

Tovar glared at me and the suspicion in his eyes was almost tangible. “Why would you help me?”

I held out my hand for the razor. “If you slit your stupid throat shaving, I’ll only have William to protect me.”

He hesitated, his scarred hand still gripping the blade tightly. I’d seen his hands before, I realised. In my dreams. I’d felt them on my skin, felt his sword calluses on my most private places. I’d wanted his touch.

“Some might say he is enough,” he muttered, but I could feel his resolve weakening. The smell from his rosemary soap drifted on the air between us.

“Why, are you jealous?” I asked sweetly.

As expected, Tovar slapped the razor into my hand. “At least if you kill me, I will be spared your insanity,” he bit out.

I hadn’t shaved a man before. How hard could it be? “You want to keep any of it?” I asked.

Tovar slid a finger over his top lip.

“Mustache, huh. Okay. I’ll see what I can do.” I’d be lying if I didn’t say I was curious about the shape of his face under the enormous (and probably filthy) beard).

He moved into a sitting position, cross-legged, and I turned his face toward the setting sun, to make the most of the waning light. His beard was very soapy and I dipped the razor into the water, shaking droplets loose before I started to gently scrape the metal across his skin.

Tovar watched me intently as I worked, and I had the feeling I was being weighed and measured. His beard started to fall away piece by piece, and I scraped until only dark heavy stubble remained. His adam’s apple was tricky. I held my breath as I worked, one hand braced on his throat. Touching his skin, feeling his pulse beat, was making me wet. I pushed the feelings away, hoping he didn’t notice.

Finally, I scraped away the first few layers of hair on his top lip, leaving him with a full but not bushy mustache. It suited him, made him look darkly sexy, roguish, especially with the thicker stubble around his jawline. Fuck, he was hot. Just my luck.

Tovar looked at the huge pile of matted beard on the ground. “I suppose I needed that.”

I grinned and lifted the razor. “Let me do your hair, too? I promise not to kill you, unless you annoy me.”

He winged up a brow. How had I not noticed how expressive his face was? My mind flashed to my dream; his hands skating up my naked ribs towards the prize of my breasts. A premonition or just a fevered wish?

“We’ve come this far,” he sighed.

*****

Thankyou @rzrcrst​ for the beta!! Tagging: @badassbaker​ @songsformonkeys​ @a-seeker-of-imagination​ @keeper0fthestars​ @hopelessromanticspoonie​ @just-the-hiddles​ @agentpike​ @littlemissthistle​ @alldatalost​ @ly--canthrope​ @starlight-starwrites​ @stylelovechild​ @maryan028​ @seawhisperer​ @synystersilenceinblacknwhite​ @restingnurseface​ @emesispo​ @havenforafrazzledmind​ @tardisfangurl @holographic-carmen​ @pedropascalito​ @thewaythisis​  @mstgsmy​ @jaime1110​ @10-96dispatcher @talesfromtheguild​ @kindablackenedsuperhero @marydjarin @hdlynn​ ahopelessromanticwritersworld

#pero tovar x ofc #tovar x ofc #the great wall fic #pero tovar #pedro pascal fic

[missile-silo]

I fucking hate home bough chicken nuggets because the actual chicken nuggets are really hard to find so instead you get chicken dippers. So say you go to actually dip one of these chicken dippers, you’re gonna get fat too much sauce for one dipper but you can’t double up because the dippers are fucking huge and by the time you’ve thought to wipe the dipper on the side of your plate the batter is soggy and comes off with the wipe. What do you do then??? Why does the batter adhere so well to sauce but not the fucking chicken??? Why the fuck do people still buy them??? Don’t even get me started on this fucking popcorn chicken burgers. Cos the birdseye ones are ok ish but I’ve had actual branded birdseye stuff like twice and the knockoff stuff is so bitter and you can’t even dip them because they’re whole ass burger patties but don’t make the mistake of butting them on burger buns because it’s too dry even with sauce. THE ONLY acceptable oven baked chicken thing that you can get in the freezer isle is chargrilled chicken burgers and that’s because they have a singular gram of flavour to them and the batter is naturally a bit soggy so it’s not dry. It’s 2:35. I’m tired. I’m sleeping and I will never address this post again

#shitpost #i dont even like the chargrilled chickens either tho #just make a fucking curry you can get frozen chicken pieces

[northmorocco]

Where to find the best street food in Morocco

Bustling, locally loved street food stalls found out from morning until late night prove there’s more to the food scene in Morocco than bubbling meaty tajines and mountainous platters of couscous, the dishes with which the dominion is most famously associated. But just like the diverse cultures and changing landscapes across this stretch of North Africa , so too does the road food vary from region to region and city to city. Here's where to devour the simplest at any time of day.

Hearty start in Fez

As day breaks, the small food stalls inside Bab Boujloud (the blue gate) within the imperial city of Fez serve warm bowls of bissara, a soup made up of split broad beans. full of protein and drizzled with vegetable oil , this rich and creamy blend is best scooped up with fresh, hot-out-of-the-local-oven bread and washed down with a sugary cup of mint tea. Add msimen, a Moroccan pancake fried on an open grill within the street, either plain or full of tomato, onion, and olive and smothered in Laughing Cow cheese, for a breakfast which will leave you full until dinner. Breakfast isn’t the sole thing the town is understood for. As Morocco's culinary capital, Fez is additionally famed for pigeon pastilla (also mentioned as bastilla), a dish traditionally served to sultans and today cooked for special occasions. Pastilla, which is full of chicken; sweetened with cinnamon, powdered sugar and ground almonds; and covered with a filo-like pastry, are often picked up from one among the street-side stalls lining the alleys near Bab Boujloud.

Feasting on lamb in Marrakesh

It’s not just foreign travellers who head to Marrakesh’s Mechoui Alley, just off the always-busy square of Djemaa El Fna, but rather the opposite: Moroccans end up in droves. Underground ovens are full of lamb that's prepared on a spit before being cooked for several hours. Once the meat is so tender it’s literally slump the bone, it's seasoned with cumin and salt before being served by the quarter-kilo.

Famous across Morocco, the tanjia, a Marrakshi speciality prepared with cuts of lamb or beef, preserved lemons, smen (fermented butter) and a blend of spices, is slow cooked to perfection in this alleyway as well. Traditionally cooked over the same coals that heat the hammam, a clay pot is covered with butcher’s paper, sealed with string and cooked underground for approximately five hours until the spice blend has perfectly flavoured the meat. It's then served with the ubiquitous pot of sweet Moroccan tea. For the best tanjia in town, head to Hadj Mustapha, where the owner’s photos with Moroccan royalty are displayed proudly. This unassuming snack bar is popular with the local lunchtime crowd and on weekends when domestic tourists head here for Marrakesh's much-loved dish.

Taking chances in Marrakesh’s Djemaa El Fna

Foreign visitors give mixed reviews for the snails served at stalls found out around Djemaa El Fna, which are prepared during a herbal mix and scooped up with a toothpick, but don’t be surprised if you see locals slurping back the brew, which is claimed to assist digestion. If that’s your up your street, another speciality available at several stalls throughout the night market is that the sheep’s head, brain and tongue, an area treat steamed up in large pots and served to hungry guests with a cup of sugary tea. Other stalls on the square offer more standard options like kebabs if you do not desire happening a full-on culinary adventure. regardless of what you select , confirm to go to the stalls with the longest queues and therefore the most locals.

Best for going off the tourist trail: Casablanca

Rick’s Café could also be the foremost famous dining establishment in Casablanca given its connection to the film of an equivalent name, but those that dare to go off the tourist trail in search of local specialities are well rewarded. Poke around Casa Port railway station until you discover the essential hole-in-the-wall eateries serving hot plates of mqila, an omelette served with fresh shrimp from the nearby Atlantic and cubes of Laughing Cow cheese thrown in. this is not fine dining, but you're bound to have a street-side feast, and you'll grab a cup of tea from the server as he wanders by with a tray full to scrub it all down.

Eat cannon fodder sort of a local in Essaouira

In seaside Essaouira, ground sardines are mixed with fresh coriander and spiced with ground cumin, pepper and paprika to make a kind of meatball before they're stuffed into a loaf of bread. While the work involved in getting the sardine meat is laborious, the sandwiches themselves sell for mere dirhams at small kitchens throughout the old city. you'll also head to the fish market and detect your own fresh catch before stopping by the nearby grills and having your selection prepared to your liking. Served with olives, fresh tomato salad, and sodas, this meal is actually dining sort of a local.

Sit streetside for a mixed grill in Moulay Idriss

From midday within the mountainside village of Moulay Idriss, you'll follow the smoke rising from the street-side grills for a few of the simplest barbecued kefta (ground beef seasoned with a mix of spices including paprika, cumin, coriander, and garlic) in Morocco, which is plated up alongside chargrilled tomatoes and onions. After lunch, wander up to the most square where you’ll find men selling colorful nougat crammed with pistachio and almonds before settling into an area cafe with a restaurant nus-nus (meaning half coffee, half milk) while watching the planet pass.

Foodie secret of the Sahara

Head towards the mysterious Sahara to enjoy medfouna, locally mentioned as Berber pizza, in one among the most outposts of Errachidia or Erfoud. full of finely chopped herbs, a touch of harissa (a paste made up of hot chilli peppers but with more of a salty taste than a spicy kick) and a touch of vegetable oil , a couple of vegetables and maybe a touch of lamb, doughy medfouna is ready during a traditional oven in central and southern Morocco. Of course, expect to be served a cup of sweet herb tea to scrub it down.

#maroc #morocco #marruecos #marrakech #marrakesh #marokko #maghrb #maghreb #ma #northafrica #travel #guide #travelguide #foodie #sahara #blog #radar #pizza #streetside #street #Essaouira #cannon #djamaa #casablanca #morocco cuisine #fez #fés #lifestyle

[harvestbundle-blog]

Delicious Summer Salad Ideas

At your next outdoor party this summer, you're likely to be on the lookout for some tasty side dishes to go along with your favourite grilling recipes. That's where these delicious summer salads come in handy for creating a vibrant bowl using fresh greens and veggies. We've rounded up some of the best salads that incorporate flavours of the season, from heirloom tomatoes, and juicy peaches to beef steak and chicken. Whether it's for a picnic or just a weeknight family dinner, these ideas are perfect for any occasion. If you're looking for some dinner salad ideas that will leave you feeling satisfied and full, look to the grilled chicken mango salad, pesto chicken Caprese salad, or the cucumber-salmon panzanella for dishes that are protein-packed. Or, if you need something light to have on the side of a bounteous summer feast. If you've been trying to add more healthy dinner ideas into your weekly meal routine, include these salads as part of your dinner repertoire for simple 30-minute meals that are good for you. Go ahead and celebrate the season of iced tea, alfresco dining, and fresh produce from backyard gardens with these flavourful summer salads that will become your new favourite summer dinner ideas. Cucumber-Trout Panzanella Both nutritious and filling, this panzanella has flaky Trout and pieces of crusty country bread for a tasty bite. Pesto Free Range Chicken Caprese Salad Turn a Caprese salad into a main course with this pesto chicken version that will leave you feeling satisfied. Roasted Peach Panzanella Salad with Blistered Tomatoes Make the most of peach season this summer with this delicious sweet and tangy salad that features crusty sourdough. Seared Trout, Watercress, and Potato Salad With Rapeseed Oil Dressing New potatoes, which you can enjoy cold or at room temperature, give this summer side a sweet kick. Mozzarella and Heirloom Tomato Salad Mozzarella-and-tomato-infused creations have gained acclaim as seasonal staples, but think outside the salad bowl by instead adding red onion and purple basil to the tasty combo. Of course, a balsamic glaze is the crucial finishing touch. Grilled Free Range Chicken Mango Salad The more mango, the merrier. This filling meal calls for grilled chicken marinated in mango cilantro dressing, which is—you guessed it—later drizzled over the entire salad. Cucumber Tomato Salad This combination of crunchy cucumbers and fresh tomatoes mixed with cider vinegar and mustard seeds is the most refreshing dish you'll serve all summer. Peach Salad with Grilled Basil Free Range Chicken This recipe's white balsamic-honey vinaigrette is the icing on the cake (or, the dressing on the salad, actually!)Free Range Pork & veggie Salad Pork Salad make an easy-going meal in a bowl by tossing together healthy veggies, pork (leftovers from your roast or bbq), fresh herbs and spices with a warm soy dressing. Steak Salad Niçoise Beef Steak, thinly slice, to go with your Salad Niçoise. Mediterranean Salad with Hummus and Halloumi This Mediterranean salad loaded with all the yummy stuff like cherry tomatoes, crunchy cucumbers, chargrilled artichokes, creamy hummus and fried halloumi. A salad that is a meal! We have purposely not clogged this blog up with the break down of the recipes, mainly because you are all foodies anyway so will want to adapt them where necessary, but this was more for guiding rather than learning. We will be releasing recipes in due course. Oh and by the way, you can get a lot of these ingredients from our wonderful farmers. Have a look and get your orders in.

[chqnified]

An updated introduction of ourselves<3

Felix:

Nicknames: lix

Pronouns: he/they

Hair: short ish very blonde

Height: 1.72m

Favourite food: apple juice, not a food but-

Favourite song: what is love by twice

Favourite colour: pastel colours, maybe pastel purple at the moment

Favourite film: I don't remember the name but it was about a hotel tester person and it was in chinese. If i find it i will update here-

Fun fact: I'm lowkey obsessed with jewellery

Charlie:

Nicknames: Char, Charles, Chargrilled chicken ( i hate you dani /j), Charlulu (i hate u too lix/j) ,Charlerino

Height: 1.7m

Pronouns: they/them. He/him is fine too though

Hair: white straightened short but long enough to cover my eyes lol.

Favourite food: hashbrowns with ketchup!!!! And soba classic flavoured packet noodles

Favourite song: side effects - skz, just breath - 3racha sky-hi, silent cry - skz, 0325 - skz

Favourite colour: like a deep blue

Favourite film: parasite maybe? Or

Fun fact: I can trip over air

Erin:

Nicknames: rinzles, rinzzy, rin rin

Height: 1.70m

Hair: long bleach blonde

Pronouns: she/they

Favourite song: Tuesday- burak yeter, drive - chan & lee know, good ones - charli xcx

Favourite colour: white, grey. I don't really have like a specific favourite if I'm honest

Favourite film: I don't think i have one

Fun fact: i could steal your girl/boy/person if i wanted to

Felicity:

Nicknames: Flick

Height: 1.65m

Hair: long brown with a slight red tinge

Pronouns: she/they

Favourite song:

Favourite colour:

Favourite film: n/a

Fun fact: i can do a standing front tuck

Avi:

Nicknames: Avs, V

Height: 1.74m

Pronouns: he/him

Hair: black like Charle's but messier, and better.

Favourite song: a match into water.

Favourite colour: black.

Favourite film: parasite, or any good horror film.

Fun fact: I dislike that i had to participate in this against my will.

Dani:

Nicknames: Dani is kind of my nickname rlly, or Dan

Height: 1.75m

Pronouns: they/them.

Hair: long, wavy, black at roots but rest is like crimson red?

Favourite song: this is the last time or somewhere only we know by keane. They hold some value somewhere in me

Favourite colour: Fire red/orange amber ish

Fun fact: Celia is a dumbass

Celia:

Nicknames: Celestia, Cels

Height: 1.76m

Pronouns: mainly they/them

Hair: black at roots, long, above hips though, black at roots, ombre into blue. A dark blue.

Favourite song: I don't think i have one, maybe "secrets" by vassy and tiesto byt slowed reverb, idk just sounds badass, no real deep meaning to why i like it.

Favourite colour: blue

Fun fact: Dani is the dumbass

Isla:

Nicknames: izzy

Height: 1.05m

Hair: long blonde 👱🏻‍♀️🧚🏻‍♀️

Favourite song: any twice song they are cool

Favourite colour: rainbow 🌈

Favourite food: biscuits!!! The jam ones🍪

Fun fact: humans can see 3 colours but mantis shrimp can see 12 I wish i had mantis shrimp vision🦐 Shrimps are cute too i wantpet shrimp🌲🪴🌲☘️ Plants are cute too🏜️ if i had a pet shrimp he would be called milo becus i think it is cute 🥰 i also do not like sneezing 😤

Xera

Nicknames: X

Height: 1.69m

Pronouns: he/him

Hair: dark brown

Favourite colour: black or dark grey probably?

Favourite food: i like a lot of food, I can't think of just one

Fun fact: i believe that my name actually doesn't exist as a name, or word seemingly; I don't know how it became my name.

#system tag #this took forever to convince these jokers to be helpful