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hedgehog-moss · 5 months

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I realised I hadn't posted a greenhouse report since spring, and today seemed like a good day for a 2023 home-grown food review!

2023 was a great year for fruit; my apple & plum trees were so generous! In the greenhouse my most successful crops were tomatoes, red chilli peppers, beans, and pickles. I was able to make spicy plum chutney using my own plums, onions and peppers:

On the other hand I was unlucky with my non-greenhouse vegetables, there were so many insects this year and my courgettes got absolutely decimated. But then I complained about my bad courgette luck to some neighbours and was gifted 9 courgettes and 3 pumpkins. I spent the first half of my autumn cooking and freezing and pickling and preserving to try not to let anything go to waste; I made:

7 jars of pesto (with greenhouse basil); 8 jars of pasta sauce (with courgette-pumpkin-tomato-red peppers-onions-basil, + parmesan); an unknown but large amount of pumpkin-tomato soup (I put them in empty glass bottles and freeze them); 7 jars of spicy plum chutney; 2 small bottles of spicy oil for my pizzas (with some of my chilli peppers; the rest are still drying by the stove to become chilli powder); 5 jars of plum jam and 3 of blackberry jam (I also froze several kg of whole blackberries for winter desserts); 6 jars of pickles (they are delicious!! I'd never pickled pickles before this year, I'm really happy with the result); 12 small bottles of elderberry syrup; 4 large bottles of elderflower syrup; hundreds of little apple sweets; several bottles of apple juice; an absolutely dizzying amount of apple puree / compote / jelly, because I refused to leave any leftover apples for the dormouse population. They are not my friends.

(If you think I'm being too mean to the dormice, please know that a) they are unrepentant thieves; b) I became so competent at hiding my apples that a dormouse ended up sneaking into the shower at night to eat my soap. My bar of homemade (not by me) goat milk soap. It's hazelnut scented so I guess if you're a rodent it just smells like lunch.)

I took some stuff out of the freezer just long enough to take this family picture; though I already gave away a lot of things to guests and neighbours, so it's just what's left! (I also froze enough chopped onions to last until summer I think)

I am terrible at labelling my jars; in my hubris I always assume I'll just remember where I put which kind of sauce or flavour of compote. I never remember. I end up having to give my guests mystery jars, like "this is fruit jelly! Made with... fruits"

So it wouldn't get too monotonous I added various fruits to my apple purees: apple-raspberry, apple-blueberry, -plum, -blackberry... I also made a few jars of apple-pineapple-pumpkin compote because I had too much pumpkin and I regret not focusing on that from the start, this combo tasted so good and was the most cheerful yellow colour.

I finally used my last apples last week, making apple-quince paste which is currently drying in order to become sweets. I bought some pretty & thick paper to origami a few boxes to put them in, so I'll have New Year presents for my courgette-providing neighbours. <3

(My cats are currently banned from this room so they won't try to lick the fruit paste) (they don't even like it, they're just cats)

#crawling along

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lovelylogans · 9 months

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the parent trap

CHAPTER TWENTY-THREE: where dreams have no end

A hello, a goodbye.

⁂

Janus examines the pot critically. There is the occasional bubble, here and there, the pot taking its precious time to work its way up to a simmer, let alone a boil.

“Smells good in here!”

Janus turns, seeing Patton; hair a little damp, the scruff around his jaw trimmed down to at least a five o’clock shadow, wrapped in a comfy-looking button-down and big, chunky-knit cardigan, the sort that must keep him awfully warm on chilly vineyard nights.

“I’m boiling salted water,” Janus says, amused.

Patton shrugs, smiling at him. “Must be my imagination. Um—are you in the mood for wine?”

“Ooh, yes,” Janus says, pleased.

“Red or white?”

“You tell me, vintner extraordinaire,” Janus says. “What goes best with canned vodka-tomato sauce?”

“Hmm,” Patton says. “Homemade or store-bought?”

“Homemade, it looks like,” Janus says, lifting the mason jar for Patton’s eyes; it’s scrupulously labeled, with what must be Virgil’s handwriting, as Janus can’t recognize it.

“Ooh! Good, Virgil’s vodka sauce. We’ll want a red.”

Then, oddly shy: “Would you like to see…?”

“The wine cellar!” Janus says, pleased, setting a lid atop the pot. “I knew you must have one, I just wasn’t sure which key went to which door…”

“Well,” Patton says, picking up a key. “Follow me, then—we’ll go to my private cellar,” and Janus falls into step slightly behind him.

“There’s the public one open for tours, of course, but I keep my favorites down here…” Patton unlocks the door and descends the stairs, talking all the while. “Did you know, I’ve also started collecting wine?”

Janus laughs. “A man of many interests, I see.”

Patton chuckles, too, briefly detouring flick a light to light dim lanterns hanging overhead, and then, in a well-practiced maneuver, strikes a match and quickly lights a genuine candelabra, blowing out the match before he’s lifting it up.

He smiles bashfully at the look that Janus is giving him. “I know it’s a little overdramatic—”

“Far be it from me, to criticize someone else’s flair for drama,” Janus says.

“—but the cellar down here does get pretty cold, just by design. So a lot of candles is really multi-purpose. C’mere—I’ll show you some I think you’ll be interested in...”

Janus follows, but he does take time to examine the space.

Descending the stairs with his ex-husband would probably make anyone think that Janus was about to be Cask of Amontillado’d, if it had been anyone but Patton’s wine cellar.

Gray stone walls and floors, with big columns holding up load-bearing rafters; Patton’s taking the time to light some extra candles, even as a small, battery-powered chandelier has been turned on. There are more traditional wine racks, a third of them empty (“room to grow,” Patton says) and some slightly less-traditional wood cabinets.

Janus follows him over to stand by an alcove—filled with wine racks, of course—and examines the bottles; some are a little dusty, but they’re mostly looking like Patton’s secreted little treasures.

“Ah! Here,” Patton says, stopping before a particular section, pulling one free and presenting the label to Janus, exactly like any trained sommelier would. “A 1921 Burgundy. They say the rain this year made this the best Burgundy ever harvested.”

Janus touches the worn label, fascinated. Patton carefully replaces the 1921 to its place of glory.

“Oh, and here—you’ll appreciate this one—” He opens another cabinet, removing yet another bottle, tilting it so Janus can read it in the candlelight.

“V-E Day, 1945,” Janus reads in a stunned whisper. “That’s incredible.”

“I love this one,” Patton says fondly. “Oh, aw, and this one too—”

He points to V-E Day’s neighbor.

“What makes this one special?” Janus says. “Bottled the day of the moon landing?”

Patton laughs. “Not quite. Um—it’s a Bordeaux ‘52. My parents served this wine at their wedding. My sister might—what?”

“Oh, Patton,” Janus says, smiling up at him. “That’s so you.”

Patton blushes, and Janus takes the time to examine him; he’s showered and changed since the aftermath of the disastrous hike, which means he’s also shaved away that clinging five o’clock shadow—Janus remembers it once seemed to sprout up on his face like it truly was clockwork.

Patton, a fully-grown adult now, with a vineyard and his own wine collection, and here was the cabinet full of his favorites. The one of historical significance seemed obvious for most, but placing the ones of great sentimental value in places of pride?

That was Patton Parker all over.

Patton moves to put it back, and Janus examines the next in line.

“What’s that one?” He says, reaching for it, and Patton jumps.

“Oh! Um—”

But Janus already has it in hand, reading the label. “Where Dreams Have No End…, 1983.”

There’s an illustration of an oblong sort of wheel, cut into slices, with each segment staggered; some white, some with every color of the rainbow, two opposite segments containing an illustration of the phases of the moon.

Patton clears his throat awkwardly, rubbing at his freshly-shaved face. “Um—that one actually took me years to track down.”

“What’s so special about this one, that it’s earned the place right between your parents’ wedding wine and V-E Day?”

Patton smiles at him, a soft, shielded thing.

“That’s the wine we drank at our wedding.”

Janus inhales sharply. He suddenly feels as if he is holding the most precious diamond in all the world.

The wine they drank at their wedding. That rushed affair, so long ago, with their fellow passengers and the captain who’d married them as their guests. Janus had worn the best suit he’d packed—Patton wore the only suit he owned—and they had been married at the bow of the ship, overlooking the sea.

Patton had wept from happiness at seeing him and Janus’s cheeks had ached for days afterwards with the width of the smile. They had been constantly touching, then; Patton’s calloused hand holding his, Janus leaning against his shoulder when he’d felt sleepy after another excellent dinner. On their wedding day, they’d been like giggly, flushing teenagers, giddy with the brush of first love, their hands on each other constantly, whispering we’re married, we’re married, you’re my husband, I love you, back and forth, back and forth.

They’d been so happy.

“Oh,” Janus breathes out at last. It seems too small and too large a reaction all at once.

“I now have every bottle ever made.”

Janus stares up at him, his lips parting in shock.

“You do?”

“I do.”

Patton says the words differently than he had then, but the tenderness of them still hold true, even a dozen years and a divorce later. Janus looks to the bottle, back to Patton.

“Can we open one?”

“Of course we can,” Patton says. “You’re the only one I’d ever drink it with.”

They inch closer. Closer. Patton smells of body wash and aftershave,

Janus tilts up his chin, his face getting closer to Patton’s and he waits for one heartbeat with bated breath.

Janus wonders wildly if this is it, if this is it, the moment they pick up where they left off all those years ago, and keep going forward, if he’ll go upstairs and Patton will stand behind him and kiss the back of his neck as he puts the finishing touches on dinner, and if they will be smiling and secretively giddy at the dinner table, feet touching under the table where their children wouldn’t be able to see.

Two heartbeats.

Janus’s heart sinks. He knows before Patton even has to say it.

It’s a nice daydream. But for them, there is no moving forward.

Janus peers up at him through his eyelashes, hoping to find—find something of the joyous man that Janus had once married. But Patton’s eyes are closed, and he looks pained, lips are pressed together and jaw tense.

“I’m sorry,” Patton whispers.

“No,” Janus says. “Of course. Of course not. I’m sorry. You just broke up with your fiancé today. Of course you shouldn’t be sorry.”

“I just—”

“I know,” Janus says. “Perfectly reasonable. The wine—remembering our wedding—it got to me. I’m fine now.”

“Are you sure?” Patton says, quietly concerned. “I can offer you—” he pats his pocket. “Well, not a handkerchief, but I guess a clean sleeve…”

“No,” Janus says, putting a resolutely calm expression on his face. “Really. Little wobbly. Fine now.”

And then, there’s the rumble of car tires across gravel, the flash of a headlight in a window.

“That will be Virgil and Logan.” Patton murmurs. “I should probably—”

Janus does not mention that Virgil surely has a key.

And then Patton is backing away a couple of steps, his face now half in darkness, a slanting line of the light directly across those incredible brown eyes.

And Patton stares at Janus, his mouth twisting up.

Janus would reach for him.

Patton, barely moving, shakes his head.

“Hello?” Virgil’s voice filters in from above. “Anyone home?”

Their eye contact breaks; the moment dies.

Like their marriage did.

“We’ll be right up!” Patton calls, and, oh so carefully and tenderly, he tucks the bottle of wine back in place.

He locks the cabinet.

He turns away, and leaves.

Janus takes a moment to wipe his eyes dry on his own sleeve, and put on a good show for his children.

For their children.

⁂

Sammy whines at the sight of suitcases coming down the stairs, the sight always just enough to put him on edge.

“It’s all right, Samster,” Patton mumbles, though it doesn’t feel like it’s going to be all right. “It’s okay. Me and Remus and Virgil—we’ll be right here.”

Sammy chuffs, displeased, but he stays put even as Patton goes to help Logan put the suitcases out on the front stairs, where the roof will shield them from the rain, coming down in an onslaught.

Logan clears his throat, looking out to the vineyard.

“Erm—if I were ever to accompany Roman back. To visit here.”

Patton catches onto his meaning quickly.

“You’d be welcome any time,” Patton says. “Any time. Of course you would be, you’re family. Remus would be thrilled to bits to see you.”

Logan smiles, in his muted way.

“Hey, even if—even if Remus is over there.” Patton says. “You’d be welcome to come and stay with me, to see him. God knows we need all the love we can get around this place.”

And then Logan’s sticking out his hand, looking too overwhelmed for words.

Patton takes it with a firm grip, like his own father taught him, and shakes it.

“Come whenever you’d like,” Patton says. “I’m not just saying that: you’re welcome anytime. You—you seem to make him really happy.”

“Yes,” Logan says, his voice quiet and melancholy, as everyone’s voices have been this morning. “Yes, I rather I hope I do.”

There’s the creaking of the door, and the sound of quiet footsteps.

“Papa?”

“I’ll give you two a moment,” Logan says, and withdraws back into the house. Surely to have his own moment with the new flame he’ll be leaving behind.

Patton swallows hard, the tears already springing to his eyes.

He doesn’t want to say goodbye to his creative, flamboyant, mischievous, brave, polite, precious boy.

“Hey there, sweetie,” Patton says, leaning against the door. He can see Remus and Janus out of the corner of his eye, Janus bending to hug him, the pair of them with matching, wretched looks on their faces, and if he focuses on that any longer he’ll start bawling immediately.

Roman swallows once, twice. Then:

“I’m really gonna miss you,” he chokes out.

“Oh, honey, me too,” he says, and he barely gets the words out before Roman’s flung himself into his arms.

“It’s not for forever,” Patton says, trying to comfort himself as much as he’s trying to comfort Roman. “We’ll be spending Thanksgiving together in a couple of months, you and me and Remus and your Grandfather.”

“We are?”

“Of course we are!” Patton insists, clutching him tightly. “I’ll show you all the wonders of American cooking. Or—Virgil will. Turkey and stuffing and gravy and biscuits and cranberry sauce and pumpkin and pecan pie. The whole nine yards.”

“Promise me,” Roman insists. “Promise me I’ll see you then.”

“I promise,” Patton croaks out. “I promise. A herd of thundering horses wouldn’t be able to tear me away.”

“You’re sure?”

“I am,” Patton insists. “I am. I’ll take you to an American football game, like a lot of families do, and we’ll carve pumpkins even though it’ll be a month late so Virgil can make us pumpkin pie and seed snacks, and we’ll make mulled wine and cider, and we’ll rake big old leaf piles for you and Remus to jump in…”

And so Patton holds his son close, weaving him the mental image of a perfect, idyllic Californian autumn day until he sees Janus and Remus separate, Janus stroking back Remus’s hair and staring at his face intensely, as though memorizing it until he can see him again.

And, as though sensing it, the twins turn to face each other at the same time.

“I’ll see you, Papa,” Roman murmurs.

“I promise,” Patton says again, and the twins walk toward each other.

Roman takes a deep breath. Remus practically lunges for him.

The kids seize each other in a massive bear hug, Remus looking like he’s one wrong arm placement away from strangling Roman, Roman pressing his face into Remus’s shoulder as if they’ll merge together if he stands close enough, as if he won’t have to go.

Patton tries his hardest not to sniffle, but he does reach up and wipe a finger under his eye.

There is a silent presence who steps up beside him, close enough to touch, close enough that Patton can feel the heat of him in this chilly rain.

Probably the only person who can understand this specific heartbreak, of divvying up your children again, of watching one of them go.

The pair of them watch their children go, Roman holding the umbrella aloft above them, Remus’s arm slung over Roman’s shoulders, as though trying to extend the hug for as long as he humanly can.

Patton reaches out to squeeze Janus’s arm, rubbing up and down.

“Take care of yourself,” Patton murmurs. It doesn’t feel like enough. But what else can he say?

“Yeah,” Janus says. “You too.”

And he hesitates. Before Patton turns and, wishing desperately he had acted differently the night before, presses a soft kiss to Janus’s cheek.

Janus’s eyes are closed when Patton draws back to look at him again.

“Bye,” Janus murmurs. He steps away, onto the balcony, opening his own umbrella and rushing for the car.

“Bye,” Patton sighs after him.

Remus opens the car door for Janus, the sound of their “I love you” “I love you too” between them reaching Patton even through the loud pattering of the rain.

He watches Virgil gently close the car door on the other side, stepping back, putting his hand over his mouth.

He watches Remus slam the car door, waving at the window, before he sprints back to the porch, running to get the best vantage point of the car leaving.

Virgil follows, pale and silent as a ghost.

Remus waves, but then he falters, Patton puts a hand on his shoulder, squeezing.

“Pa,” Remus says, his voice cracking, leaning back against him hard. Patton wraps his arms around him, taking his weight, and bending to press his lips to the top of his head.

“I know, kiddo. I know. I’m sorry,” he whispers, his own voice wet, rocking him back and forth, just like he did when Remus was a baby.

When Remus and Roman were babies.

But they’re just so big now.

“I’m so sorry.”

Please don’t go, Patton wants to say. He wants to sprint out into the rain, fall to his knees in the mud, plant himself in front of the car, and cry out to the world to hear to beg for them not to go.

But he doesn’t.

And so they go.

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#my fic #my fanfic #tpt fic

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andywinter16 · 1 year

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Glaive eating habits and food preferences? Who cooks and who eats what and when?

Ooo, sure sure anonie! (even though my eating habits aren´t great either) This will also serve as reminder to everyone to not ditch food and water!

Again, so sorry for the delay on your ask. But lots of you had such intricated and complex questions. Hope you will like it, I tried to answer it in some kind of order, but then my ADHD kicked in so it´s little chaotic!

(Libertus possessed me so he could nag on all his idiots for not eating on this ask)

Just for some clarification Galadh cuisine is in my humble opinion mashed asia/mediterranean dishes. Which means lot of meat (seafood and fish especially), heavy spices, vegetables, noodles, rice etc.

Luche has only two moods the normal and workaholic. In workaholic mood he neglects food and water (And gets scolded for that)

Purely fuctions on coffeine when in working mood

Sweet tooth, usually has in his pocket some chocolate or anything similiar (In Galadh is chocolate pricey stuff, and Luche was on cloud 9 when he bought some from his first paycheck)

Luche´s good cook when he´s got time for it (his chocolate mousse is a hit! anything he does with a chocolate is great actually)

when everything is hectic or Luche is just drained, some good galadhian take out or Yamachang saves the day

I am telling on Luche ... Again when in workaholic mood (after he gets scolded and Lib brings him some food) he tends to eat fast and on the move

You see, Luche´s got some refined taste buds. Which means caviar, red wine, oysters, and any other fancy food, you could think of (I once read a fic where Luche was being expert at red wine and mayyybeee little bit of snob, and it stuck with me)

Luche and his eating schedule ... it´s complicated. Like on day off he would have three full meals with a snacks. But with how he´s busy it´s hardly one meal a day

Tredd is in my personal headcanon a gym rat

so naturally he´s got some cooking skills (Tredd can be creative when he wants to be)

always has some protein bar as a snack or some protein shake

Tredd learned how to make a homemade jerky, it´s pretty tasty (even Libertus said so!)

He speaks with his mouth full of food (it irritates me, because I sometimes do that too, when I am telling some story)

Tredd loves meat! Protein for his muscles is important. So steaks, or ribs covered in barbeque sauce are quite guilty pleasure.

as almost every galadhian he loves flavourful food with tons of spices

strikes me as person who doesn´t like broccoli (probably ain´t that fond of most vegetable in general)

I didn´t forget of Tredd´s fondness of hot chocolate with chilli ( still denies he likes that stuff )

has planner on his phone when he should eat (it helps him a lot)

THE MAIN COOK OUT THERE! (No, seriously without him would half the glaives starved to death or eat only a junk food )

Libertus strikes me as a stress and emotional eater (me too Lib)

apart from being great cook, Lib mixes drink like no other (okay, Nyx is very close on that scale)

it´s probably not a eating habbit, but I can see Libertus having a nap after a good food

I support opinion that Lib is connossier (that man can say if it´s authentical galadhian dish from across the room)

"Everything can be good, as long as it´s properly cooked and salted." - Libertus Ostium

on completely different note: He threatens people to eat, because nourishment is important for your body to be strong and healthy. Once threatened Nyx that he would spoon feed him that food, if he doesn't comply. And Libertus really did spoon feed him.

obvi eats whenever he wants at least three meals a day

Libertus taste pallete is pretty colourful (Lib is like Gordon Ramsay of Eos XD)

I believe Pelna likes to eat his food with a company ( a nice habit from his home that prevailed)

He loves fruit and nuts! For example papaya, apples, bananas, melons and grapes are his favourites. As for nuts definitively macadamia nuts and coconut.

Pescetarian - so fish and seafood, and other animal products such as eggs and milk or honey

He often brings the dryed mix as a snacks that he shares with everyone ( Luche´s the one who eats all the chocolate if it´s in there)

dear Pelna skips breakfast, just hates eat in the morning (feels too heavy and full)

boy is ice-cream lover! Pistacio is his favourite!

Pelna´s having bigger lunch, dinner and probably some drink with friends, I may add that through whole day he snacks

Nyx drinks lots of beer or alcohol in general (I mean he was a bartender with Lib. Yet I can´t help but think that maybe drinking is his bad coping mechanism )

very proficient at mixing drinks

another troublemaker who Lib needs to yell at to get some food ( And Lib is 100% done with all of them. He started to cook more food and divides it into lunch boxes, which shares among them)

Like Nyx in kitchen is not bad at all, he owned bar with Lib for god sake! (isn´t probably one for the most complicated dishes, but whatever he cooks is good and edible)

was born and raised on galadhian dishes, so naturally those he cooks pretty well

but Nyx never says no to good pepperoni pizza that has some kick or burger with crispy fries and homemade sauce

Crowe can eat the most griesiest food ever and not gaining a gram of fat ( her metabolism is too fast + being a mage is tiring and requires a lot of energy to burn)

and because of it she eats all the time, be it snacks or full meal

she isn´t fond of any vegetable salat (it makes her more hungry)

Crowe bakes and she´s dam good at it! We don´t talk about her cooking ... safety reasons

most definitively obssessed with cheese of any kind

green tea with lemon is SACRED!

hates black coffee like plague (is fond of hazelnut cappuccino tho)

has secret stash of snacks (chips, chocolate, bonbons, ...) no one knows where she hides it

Axis as a right parent doesn´t waste food, so if his children leave any leftovers, he eats it after them

he´s trying to set good example for his children with right eating habits (but his night raids on the fridge are hard to miss )

every morning drinks black coffee with lots of sugar ( it could kill a man)

I do believe that Axis grew every vegetable and fruit on their farm (so he literally uses anything as cooking ingredient)

Axis actually does the cooking in their family. (he had to take care of himself) Those dishes may be simple, but delicious

Axis loves green pea! When he was younger Axis often sneaked out to the garden to pick some

was taught canning (pickles, blumes,..) and how to made marmelade (let´s just said that glaives are obssessed with that)

usually eats breakfast and dinner with his family, lunch spents at HQ with comrades

Soni over there is also gym rat like Tredd

he puts protein powder almost everywhere

Sonitus loves soups! Especially fish soup, his dad used to make

eats fish and seafood frequently (he lived near the sea coast so), mostly with vegetables and rice

enjoys pudding too much to be healthy (he´s not much into sweet things)

Soni sometimes takes too big bites of food and hardly chews them (then almost chokes)

strikes me as a person of few perfectly mastered dishes, then anything else is just average or disaster

enjoyes fresh juices (orange or ananas ones) or smoothies

he may be busy with glaive duties, but tries to maintain some order in eating habits like breakfast is at 8 am, lunch around 1-2 pm, dinner at 7 pm

Bonus:

if you though Luche and Nyx non-eating was bad, think again because Drautos takes the crown (hehe, quite literally)

Man survives on coffee and bourbon alone

his cooking ain´t the worst but not the best, he knows the basic at least (but mostly orders something cuz busy captain and all that jazz )

Titus + barbecue = The best experience in your existence!

Titus was almost whole life in military, so he isn´t picky eater either

his eating schedule is non - existent If Libertus woudn´t bring often some food to his office ( Lib puts harshly full plate of heavenly smelling food before him. " Sir, there´s a deal because I am this close to murder someone in this house for not taking care of themselves properly. So I will sit quietly in this chair and you will eat all this food on the plate. If not ..." *angry galadhian stare)

that man can eat whole chicken alone and still would want add a second

Titus loves homemade food + points if there is meat in it (those military food packs they get makes him sick, almost forgets how good food taste)

guilty pleasure is strawberry cake with whipped cream (his older sister made him always one on his birthday)

#ffxv kingsglaive #ffxv #final fantasy kingsglaive #luche lazarus #tredd furia #libertus ostium #pelna khara #nyx ulric #crowe altius #sonitus bellum #axis arra #you may ask why is Luche first one #because nagging him for his bad habbit is something I can´t pass opportunity on #it´s all in loving and caring way tho #let´s play a game #how many nyxes and pelnas you see #Libertus saves lifes and cures food disorders

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diaryofawiltingwallflower · 5 months

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Restrictions:

-drink half of a large water bottle before eating

-no red meat, fatty meat, heavily processed meat

-no noodle heavy dishes

-as little dairy as possible

-(majoritively) no fast food

-no made drinks over 350cal (Starbucks, dunkin, smoothies)

-measure every 3 days

-exercise every day spouse works, while home alone

-one cheat meal on mondays if I meet my standards 5/6 days a week

-outside of cheat meal, nothing I can't track in my cal app.

-cal limit of 800

Safe restrictive foods:

-Water and powder flavoring

-gum

-Oatmeal

-Grits

-Homemade teas and coffees

-Frozen Birdseye or green giant vegetables

-Apple sauce (any kind)

-Keto bread

-Jellys

-Powdered peanut butter (60cals for 2 tbsp)

-Fruits

-eggs any way (not cooked in oil/butter)

-avocado spread

-campbells microwave tomato or chicken noodle soups

Safe normal foods:

-baked potato

-chilli

-salads

-soups

Motivations:

-i don't deserve to be healthy until I stop fucking up

-dont deserve to be healthy until I get my anger and temper under control

-felt better at lower weight a few months ago

-slight personal vanity

-less attractive to strangers

-to have self control

-i know I can at least do this right

-strews/anxiety make me feel sick anyway, may as well utilize it

-i don't like myself, in any regards. I at least want to like how I look

#tw ana diary #an0r3c1a #ana trigger

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postnuclearophelia · 2 years

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i just made the most incredible lunch/dinner: homemade egg noodles mixed with shiitake maitake and oyster mushrooms that i pan fried dry so they were charred and then the sauce i made out of chilli oil vinegar salt pepper butter and a crushed red pepper sauce .. out of this world ❤️‍🔥

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silverhallow · 2 years

Note

Bridgerton siblings and spouses favorite meal to eat/cook?

Going with the Bridgerton Enterprise AU for this… and just the first 6 as that’s all we’ve met!

Anthony-

to cook: Sunday dinner especially sharing the kitchen with family

To eat; his wife’s Dal makhani (or Sophie’s lemon cake!)

Kate:

To cook: Chana masala or chicken soup which she does when people are poorly.

To eat: the Barfi made by Mary, Sophie’s cheese scones or her husbands lemon cake.

Benedict:

To cook: cannot really cook but he learned to make Fajitas and he surprised Sophie once by making her a cassoulet and the response it got means it is definitely one of his favourite things to cook now.

To eat: anything his wife makes him really but his guilty pleasure is a good Chinese takeaway but his favourite meal made by Sophie was during their first winter together when she had slow cooked some Ox cheek and Beef Shin with red wine and onions and served it with homemade mash and Yorkshire puddings, and then homemade apple crumble and custard and he thought he’d died and gone to heaven.

Sophie:

To cook: she loves baking. Cheese scones, cakes and pies! She loves following recipes

To eat: she’s a simple girl. Her favourite thing is the cassoulet Ben made her and Kate’s chicken soup. When she’s pregnant she craved the chicken soup.

Colin

Cannot cook. Doesn’t try to. He will happily heat up leftovers or order a takeaway,

To eat: Greek Gyros is one of his favourite things. He had it in a place in Greece and he goes every day when he is there. When he gets married he takes Penelope on their honeymoon.

Penelope:

To cook: bolognaise. It’s the first meal she cooked Colin. She makes a mean veggi version for Eloise as well.

To eat: corned beef and potato hash. Ultimately comfort food.

Simon:

To cook: he does things in bulk and he likes easy food, lasagne is an easy favourite and the girls all love it

To eat; Sophie and Anthony’s Sunday dinner… he doesn’t have to cook and he gets the best home made food.

Daphne:

To cook: mince and dumplings and rice pudding Simple hearty and tasty food.

To eat: she loves a braised lamb shank With mint sauce and a red wine and currant sauce

Phillip:

To cook: whilst he appreciates Eloise’s vegetarianism and he likes his plants he loves his meat as well Garlic Butter chicken is a speciality of his. He’s adapted it to do Garlic Butter Aubergine for Eloise and it works really well.

To eat; Eloise’s Vegetarian chilli con carne and her nomeat burgers. He doesn’t miss the meat and the kids love them too.

Eloise

To cook: she makes a mean Mushroom bourguignon so good that she got Colin and Greg to ask for second and both are adamant they’d never eat a dish without meat.

To eat: spicy vegetable ramen Bowls. She’s the Bridgerton who can handle her spice but it’s still not as good as Mike and Kate

Michael

To cook: scotch broth or he enjoys making whiskey chicken. It’s a dish he inherited from his father.

To eat: neeps haggis and tatties or Chicken Chettinad he’s the only one who can really give Kate a run for her money when it comes to spices.

Francesca:

To cook: she finds peace in slow cooked recipes she loves making stews and following complicated recipes. She was the one who showed Ben how to make the cassoulet but her pulled pork and homemade bbq sauce always goes down well and she does a slow cooked Jackfruit for Eloise that’s so good even Colin ate it thinking it was the pork…

To eat: bread and butter pudding. Apple crumble or whiskey chocolate cake. Fran has a sweet tooth.

#ask ash #bridgerton #bridgerton enterprise au #Benophie #Kanthony #Franchel #philoise #saphne

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ourladytamara · 1 year

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Freedom from Want

(1.4k)

@_proletkvlt 2022

CWs: CNC, unreality, piss, musk, sweat, memoryplay

“Wow! Thanks, mom!”

“Oh, you’re so very welcome, darlin’!”

Norman Rockwell himself couldn’t have done it better. Dinner was laid out across the table, a veritable banquet for the wealthiest of royalty; roast and hand-stuffed turkey, delicious homemade cranberry sauce, braised potatoes and vegetables… indeed, it was like walking into a dream. Surrounding the table are your beloved family members; Mom sits at the head of the table, Dad beside her, and your siblings crowd around the sides.

The dining room is truly immaculate, as it often was; your family was quite proud of their home, a beloved New England inheritance from your great-grandmother. Warm, crackling cedar burns in the fireplace, filling the whole house with the inviting scent as it mixes with the artfully-prepared meal’s numerous aromas. Snowflakes gently cascade through the air outside the windows, the dull colors of autumn masked by the blue glow of a chilly full moon. Trees just beyond the yard sway and drift calmly in a whistling breeze, rustling quietly in the distance. Tranquility.

“This must’ve taken ages to prepare, huh?” you ask, a wide smile on your warm cheeks as you take your seat. Beside you, plates are taken, and begin to fill with assorted dishes.

“It was nothing at all – there’s not much I can say makes me happier than preparing a family meal!” your mother replies, an equally-wide grin on her face as Dad places a hand around her back.

“Your mother’s a competent woman! We’re so lucky to have her,” he beams, taking a puff of his delightful corn-cob pipe. Mom blushes and returns the favor with a little kiss on the cheek.

“What a flatterer!”

He laughs, and she does too. Your siblings laugh along with them, now eagerly digging into their wonderful food. A chuckle escapes your lips – and you begin to do the same, sinking your fork into a succulent, tender, juicy cut of turkey, bringing it to your lips as it steams- -

Darkness. Engulfing, inescapable darkness. You feel like someone is beating your skull in with a cinderblock.

“Wakey-wakey.”

Your eyes ratchet open with a dry, crusted pop, a dehydrated gasp escaping your chapped lips. Freezing-cold wind buffets your naked skin. In the darkness you attempt to pry for detail, but find none – until a blinding light snatches your vision once again.

“Good, that’s it – still enough of you in there,” a woman says, her voice gravelly and smoke-cured. The noise and light wake more of your body from the stupor, and you become aware of the sticky, plasticine sheet beneath you. Drool, sweat, and spilled urine collect in a shallow pool around your ass, every inch of skin totally covered in a mostly-even coating of fluids. You reeked. Your nose burns with the stench of ammonia and frozen air. In a moment, the blindness subsides.

Before you in the darkness was a woman in a black jumpsuit, stained with oil and God-knows what else. A sickly-white LED lamp on her head was the only illumination to be seen, save for the dim and distant glowing of countless red dots – red dots unmistakably similar to those glowing on various buttons and readouts attached to the bizarre seat you found your arms and legs strapped into.

In her hand, she holds a bundle of cables – and a visor.

She starts to laugh – snorting, even, her cackling echoing along vast and unseen solid steel surfaces.

“Oh, yeah, lemme guess – can’t remember what this is for, can you? Stupid fuck.”

She laughs again, taking a single powerful step right up beside you. Your eyes crane around in their sockets as she takes stance right beside your head. Her hair is greasy and long, heavy rings of bags around both of her sunken eyes.

“You’re in for a long, long time, cutie, so they wanted to be humane – give you a little simulated life to live while you’re stuck here. How nice of them, right?”

Who are they? Who are you? Where is Mom and Dad?

“They forgot to factor in two little details, though, see…”

The woman grabs her crotch, a straining bulge just beneath the canvas.

“...not only do they suppress your memory with all these drugs…”

She slides her belt of tools, IV syringes, and maintenance probes aside, unzipping her jumpsuit down the front. Her toned form pops out in the alien lighting, casting lurid shadows down her rippling abdomen that wind and twist between her wiry body hair. In seconds, her cock pops free, the stench of her musk just barely detectable above the stink of your own piss and cold sweat. The length glistens, twitches, dried stains of pre visible on the inside of her jumpsuit leggings; you attempt to pull your head away from her, to turn and scream, but find a network of cables embedded into your skull anchors you in place.

“...but they have to have someone maintain your life support when you’re in here. And that someone is me.”

The woman stands at full height and straddles your chair. Beads of pre leak from her tip as she starts to jerk off against you, rubbing and squishing her turgid length against your slick flesh. In the freezing cold she feels burning hot, your sensitive nerves utterly unacquainted to such intense stimuli. She grunts, thrusting her hips as she starts to grab at your small, yet pliable, tits. Attempting to clench your fist leads to nothing but shooting pain. You grimace, which seems to delight her.

“Oh yeah, don’t move too hard – all that wetware’s not exactly installed for comfort, heheheh...”

You look down at your wrist and find a deep IV port. Terrified eyes bounce to your opposite hand, finding the same – but this one is still connected, a thick plastic tube continually feeding some kind of off-white slurry into your bloodstream. It’s like becoming aware of your own blinking, the pain of the inserted devices suddenly welling up inside of you like a swallowed, burning coal. You grit your teeth in agony.

“Aw – not a fan, are you? Don’t worry, though, I’m something of a quick-shot, myself, so it’ll be back to fairyland in no time.”

She continues to rut against you, ropes of semitransluscent precum leaking from her shaft and joining the growing pool of juices beneath you. Her breathing hitches, clearly enjoying herself; her hands glide across the veiny surface in long, sensuous strokes, her sharp nails digging into your skin and leaving long, red scratch marks in the tender flesh beneath. You fidget and call out, attempting to scream past the long PVC tube affixed to your neck, extending down your throat, but manage little more than a gurgle. You’re suddenly aware that you don’t have teeth, which panics you even further.

“Don’t worry, cutie, I only wake up one of you at a time when I wanna get my rocks off – nobody’ll be able to hear you, even if you could still scream. And besides,” she says, holding up the bundle of cables in her hand, “only I get to say when you go back in.”

It doesn’t take her much longer to cum. With a final stroke forwards and a strong grip around the quivering base of her hairy cock, she peaks, balls contracting as ropes of thick, pearly seed land across your bare chest. Burning-hot and viscous, they quickly start to bead and slide down your lubricated skin, pushed onwards by your shaky breathing. A long, heavy groan escapes your tormentor’s lips, wiping sweat away from her brow.

“Nhgh, fuck – much better. You were so fuckin’ feisty last week, heheh – maybe the muscle atrophy’s starting to pick up speed...”

...what did she mean by last week?

She licks her chops and pinches one of your nipples, forcing a wheezy squeal out of you and a snicker from her. With a final, toothy grin, she grabs the bundle of cables in one hand and your head in the other, jamming them into an unseen socket in the side of your skull. Agony rips through you – but only for a moment, as the technician inserts one of her many syringes into one of the IV ports in your arm.

“Night-night, whore.”

Sensation fades. All is black as she affixes the headset back across your face, calibrating your life support, nutrient feed, and re-sealing the plasticine outer skin that secured you in your personal prison. She leaves you in the darkness – with the rest of the solitary ward.

Cedar smoke.

“Everything alright, deary?” Mom asks, a concerned look on everyone’s faces as you slump over your meal.

You… can’t remember why, but you feel distantly violated. Still, you return a warm smile.

“Just a headache. I’ll be okay.”

#subscriber stories

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frozen-prawns · 7 days

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7 Innovative Ways to Incorporate Frozen Prawns into Your Weekly Meal Plan

In today's fast-paced world, convenience is key when it comes to meal planning. With frozen prawns, you have a versatile ingredient that can elevate your dishes with its flavor, texture, and nutritional benefits. Whether you're a seafood enthusiast or just looking to add more variety to your meals, here are seven innovative ways to incorporate frozen prawns into your weekly meal plan.

Prawn Stir-Fry Extravaganza: Stir-fries are a quick and nutritious option for busy weeknights, and frozen prawns are the perfect addition to this dish. Start by sautéing colorful vegetables like bell peppers, broccoli, and snap peas in a wok with a splash of sesame oil. Once the veggies are tender-crisp, add in your thawed frozen prawns and toss until they're cooked through. Finish with a drizzle of soy sauce and a sprinkle of sesame seeds for an Asian-inspired flavor explosion.

Prawn Tacos with Mango Salsa: Spice up taco night with succulent prawn tacos topped with a refreshing mango salsa. Simply season your thawed frozen prawns with chili powder, cumin, and garlic, then grill or pan-sear until they're pink and opaque. Fill soft tortillas with the cooked prawns, then top with a homemade salsa made from diced mango, red onion, cilantro, and lime juice. The combination of sweet and savory flavors will tantalize your taste buds.

Crispy Prawn Tempura: Tempura is a Japanese dish consisting of battered and deep-fried seafood or vegetables, and frozen prawns are perfect for this preparation. Dip your thawed prawns in a light tempura batter made from flour, cornstarch, and cold water, then fry until golden brown and crispy. Serve with a dipping sauce made from soy sauce, rice vinegar, and a touch of honey for a crunchy and satisfying appetizer or main course.

Prawn and Avocado Salad: For a light and refreshing meal, toss together a salad featuring creamy avocado and tender prawns. Simply thaw your frozen prawns, then sauté or grill them until they're cooked through. Combine with ripe avocado slices, mixed greens, cherry tomatoes, and cucumber, then dress with a zesty vinaigrette made from olive oil, lemon juice, and Dijon mustard. This salad is perfect for a nutritious lunch or dinner option.

Prawn and Coconut Curry: Transport your taste buds to the tropics with a fragrant and flavorful prawn and coconut curry. Start by sautéing onions, garlic, and ginger in a large pot until fragrant, then add your thawed prawns and cook until they're pink and opaque. Stir in curry powder, turmeric, and cayenne pepper for heat, then add coconut milk and simmer until the flavors meld together. Serve over steamed rice for a satisfying and aromatic meal.

Prawn and Corn Chowder: Warm up on chilly evenings with a hearty and comforting prawn and corn chowder. Begin by sautéing diced onions, celery, and carrots in a pot until they're soft, then add chicken or vegetable broth and bring to a simmer. Stir in frozen corn kernels and thawed prawns, then let the chowder cook until the prawns are heated through. Finish with a splash of cream and chopped fresh parsley for a rich and creamy soup that's sure to please.

Prawn and Spinach Stuffed Mushrooms: Elevate your appetizer game with elegant stuffed mushrooms filled with a savory prawn and spinach mixture. Remove the stems from large button mushrooms and brush the caps with olive oil before baking until tender. Meanwhile, sauté thawed prawns with minced garlic and chopped spinach until cooked through, then stuff the mushroom caps with the mixture. Top with grated Parmesan cheese and broil until golden and bubbly for a mouthwatering appetizer that's perfect for entertaining.

Incorporating frozen prawns into your weekly meal plan is not only convenient but also delicious and nutritious. With these innovative recipes, you'll never get bored with your seafood dinners again. So, stock up on frozen prawns and get ready to impress your family and friends with these flavorful and creative dishes.

#frozen prawns #prawnlovers #prawns

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sadiamohd · 13 days

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Spicy Chicken Dumplings with Chilli Oil

Dumplings with Umami flavored spicy chicken filling served with flavor packed chilli oil. There is also a recipe for homemade dumpling wrapper which turns out amazingly good everytime. Dumplings with Chilli Oil For Chicken Filling: 400 Grams Chicken mince 2 Green chillies 2 Tsp Ginger garlic paste 4-5 Spring onion (Chopped) 1 Tsp Sesame oil 3 Tsp Soya sauce 1/2 Tsp Salt Black pepper 1½ Tsp Red…

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#dumpling with chilli oil #featured #wontons

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redchillisauce · 21 days

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Saucy Delights: How Different Sauces Can Lift Your Spirits

Sauces play an important role in enhancing dishes, from just being a source of nourishment to becoming unforgettable culinary experiences. Whether you drizzle, dip, or smother your food, sauces have the magical ability to transform regular ingredients into exceptional masterpieces. Apart from their gastronomic appeal, sauces can also uplift our spirits, tantalise our taste buds, and bring back memories of comforting meals shared with loved ones.

Let's embark on a flavourful journey and explore the diverse world of sauces, discovering the secrets to their soul-soothing charm.

Global Flavour Adventures

Embark on a culinary adventure around the world, sampling exotic sauces from diverse cuisines. Veeba’s sweet chilli dipping sauce is a harmonious blend of ginger, garlic, and red chillies, creating a universally loved flavour. Discover the unique ingredients and cooking techniques that make each sauce a cultural treasure.

The Magic of Homemade

Unleash your creativity in the kitchen by mastering the art of making homemade sauces. Use fresh herbs, spices, and seasonal produce to craft unique and delicious sauces that reflect your taste preferences and dietary requirements. Experiment with different ingredients and techniques to discover the satisfaction of creating sauces from scratch.

Elevating Everyday Meals

Transform your everyday meals into exciting culinary adventures by adding some simple yet sensational sauces. Discover how to pair sauces with different dishes to enhance their flavour profiles and take your dining experiences to the next level. Whether it's breakfast, lunch, dinner, or dessert, learn innovative ways to incorporate sauces into your daily cooking routine. Veeba provides cheesy jalapeno dip; the spiciness of jalapeno peppers is balanced by the mildness of cheese, resulting in a delicious dip that can be prepared quickly and easily for nachos and chips. It can also be used as a spread or drizzled as a topping.

Sauces for the Soul

Discover the healing properties of cooking and enjoy nourishing sauces that soothe the soul. Veeba red chilli sauce is a spicy condiment made using quality red chilli peppers, perfect for adding a fiery kick to a variety of dishes. Spread the happiness of homemade sauces with loved ones, creating memorable moments around the dinner table.

Summary

Sauces are not just condiments; they can transform a dish and elevate the passion for cooking. Whether you're in the mood for familiar flavours or a global culinary experience, Veeba’s sauces, such as sweet chilli dipping and red chilli sauce, suit every taste and occasion. So, let your imagination run wild in the kitchen and let the delightful sauces take you on a journey of culinary bliss.

#Red #Chilli #Sauce #Veeba #Online #India #Sauces #Sweet #cheesy #jalapeno #dip #Dipping

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drtylerbuckley · 1 month

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BEEF TIP BONANZA: A CULINARY JOURNEY THROUGH 7 SCINTILLATING RECIPES

Welcome to the ultimate beef tip bonanza! If you're a fan of succulent, tender beef bites, you're in for a treat. From comforting classics to exotic flavor fusions, we're about to embark on a culinary journey through seven unique and mouthwatering beef tip recipes that will elevate your home cooking to new heights. Get ready to fire up those pans and tantalize your taste buds with these irresistible creations.

Mediterranean Beef Tips with Tzatziki Sauce

Transport yourself to the sun-drenched shores of the Mediterranean with this tempting dish. Marinate beef tips in olive oil, lemon juice, garlic, and oregano for an hour. Then, pork the beef with chunks of bell peppers, onions, and cherry tomatoes, and grill until charred and juicy. Serve the skewers with homemade tzatziki sauce from Greek yogurt, cucumber, garlic, and fresh dill. The combination of tender beef and cool, tangy tzatziki is simply divine.

Thai Basil Beef Tips with Jasmine Rice

Experience Thailand's bold and vibrant flavors with this aromatic dish. Start by stir-frying thinly sliced beef tips in a hot wok with garlic, ginger, and Thai basil leaves until fragrant and caramelized. Add a splash of fish sauce, soy sauce, and oyster sauce for depth of flavor, then serve the beef tips over steamed jasmine rice. Garnish with fresh cilantro and sliced red chili for a touch of heat. One bite, and you'll be hooked on the exotic taste of Thai basil beef.

Beef Tip Stroganoff with Egg Noodles

Indulge in a cozy classic with this comforting beef stroganoff recipe. Sear beef tips in a hot skillet until browned on all sides, then set aside. In the same skillet, sauté onions and mushrooms until golden brown and caramelized. Deglaze the pan with a splash of beef broth and a dollop of Dijon mustard, then stir in sour cream and a sprinkle of paprika. Add the beef tips to the skillet and let simmer until heated and coated in the creamy sauce. Serve over-cooked egg noodles for a hearty, satisfying meal for chilly nights.

Cajun Beef Tips with Dirty Rice

Spice up your dinner routine with this zesty Cajun-inspired dish. Toss beef tips with a homemade Cajun seasoning blend made from paprika, garlic powder, onion powder, cayenne pepper, and dried thyme. Sear the beef in a hot skillet until charred and flavorful, then set aside. In the same skillet, sauté diced bell peppers, onions, and celery until softened, then stir in cooked rice and a splash of chicken broth. Return the beef tips to the skillet and let simmer until heated through and the flavors meld together. Garnish with sliced green onions and fresh lemon juice to taste the Bayou.

Beef Tip Lettuce Wraps with Asian Slaw

For a lighter take on beef tips, try serving them in crisp lettuce wraps with crunchy Asian slaw. Marinate beef tips in soy sauce, hoisin sauce, and rice vinegar for an hour. Then, stir-fry the beef in a hot skillet until caramelized and cooked. Fill lettuce leaves with the meat and shredded cabbage, carrots, and bell peppers tossed in a tangy sesame dressing. Top with chopped peanuts and fresh cilantro for added crunch and flavor. These vibrant and refreshing lettuce wraps are perfect for a quick and healthy weeknight dinner.

Beef Tip and Vegetable Skewers with Balsamic Glaze

Fire up the grill and prepare for a barbecue masterpiece with these beef tips and vegetable skewers drizzled with balsamic glaze. Marinate beef tips in balsamic vinegar, garlic, and rosemary for at least 30 minutes. Thread the beef onto skewers with cherry tomatoes, mushrooms, zucchini, and red onion, then grill until the meat is charred and the vegetables are tender. Drizzle the skewers with a sweet, tangy balsamic glaze made from balsamic vinegar, honey, and Dijon mustard. Serve with grilled bread to soak up the flavorful juices.

Beef Tip Pho with Rice Noodles

Embark on a culinary adventure to Vietnam with this fragrant, aromatic beef tip pho. Simmer beef tips in a broth made from beef bones, ginger, star anise, and cinnamon until tender and infused with flavor. Cook rice noodles according to package instructions, then divide them among bowls and top with the beef and hot broth. For garnish, serve with fresh herbs, bean sprouts, lime wedges, and sliced chili. This warming and comforting bowl of pho will soothe the soul and awaken the senses.

With these seven sensational beef tip recipes in your repertoire, you'll never be at a loss for how to enjoy this versatile and delicious ingredient. Whether you're craving comforting classics like beef stroganoff or looking to explore exotic flavors from around the globe, there's a recipe here to satisfy every craving. So, roll up your sleeves, sharpen your knives, and prepare to embark on a culinary adventure with these mouthwatering beef tip creations.

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kanupriyakhanna · 1 month

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Best 8 Easy Dinner Recipes For Kids - Best Kid Friendly Dinner Ideas

Want to engage your child is a healthy nutritious meal? Discover these easy dinner recipes for kids that will have them asking for more.

Beetroot Rice

Beetroot rice is a quick and easy dinner recipe for kids. It is an excellent way to include beetroot in your kid’s diet. To prepare this dish take a small vessel with ghee or oil. Saute various Indian spices with ginger garlic paste, chopped chillies, onions and tomatoes. Later add grated beetroot, potato cubes, green peas and fry it for 2–3 mins. Next, add rice along with the required quantity of water and allow it to cook until done. You can serve beetroot rice with cucumber raita or with an egg, or with any of your or your kiddo’s favorite sides. This dish so colourful and appealing that even beetroot haters might crave for more!

Palak Roti

Palak roti is a healthy snack for kids. Simple and easy to prepare — this snack is scrumptious and tempting. To prepare this dish, mix palak puree with wheat flour and various other spices. Knead the dough well and prepare small balls from it. Next roll them into rotis and roast them in your normal cooking pan. Once cooked, you can either serve them with a vegetable or with some raita. Palak has lots of iron. So ensure you pack these for your kids’ lunch box as well.

Vegetable Rice Cutlets

Vegetable rice cutlet is one of the easiest dinner recipes for kids. To prepare this dish blend boiled rice with a mixture of vegetables. Shape the mixture in the form of round patties and grill it or roast it . Crispy and delicious — this kid-friendly vegetable dish is a perfect accompaniment with chapatti, paratha, and puris. You can also serve these cutlets with inside a burger bun with some cheese, salad leaves & sliced tomatoes.

Veggie Packed Burger

Burgers are easy on the purse, quick to make, nutritious and kids love them! To prepare this dish combine mashed boiled quinoa, rajma with different vegetables like carrot, capsicum, peas, cabbage etc. You can add different Indian spices to the mixture, as per your preference and taste. Once combined, shape the mixture into patties. You can grill or just roast the patty, the choice is yours. Serve the patty inside a burger bun.One bite of this multi-packed veggie nutritious burger and those little taste buds will dance with happiness and joy.

Aloo Egg Curry

This recipe is the daily doze of protein your kids need. To make this delicious recipe, boil the eggs and remove their shells. In a separate pan fry chopped onions, tomatoes, and potatoes with various spices to prepare the gravy (add water as required). Once the potatoes get cooked, add the boiled eggs to the gravy. Extremely luscious — you can serve this dish with some delicious home made whole wheat tortilla or homemade chapattis.

Fish Tacos

Fish is packed with omega 3 fatty acids. Hence we give you this inventive method to introduce more fish into your kid’s mealtime. To create this kid-friendly dish you can use any kind of white fish. In a bowl, combine boiled shredded fish with finely chopped tomatoes, red bell pepper, lettuce, onion, halved lime juice, sour cream, salt, and pepper. Put the mixture into whole wheat tortillas and roast it. You can serve this dish with a some tomato sauce and homemade curd. Healthy and nutritious — this dish will surely tempt your children to try something new.

Pasta and Chicken

This dish is chock-full of textures and flavors, featuring cooked chicken, pasta, and lots of vegetables. It’s a perfect dinner recipe for kids who love to eat something fancy and delicious. To prepare this dish, take some olive oil in a skillet or saucepan over medium heat. Sauté chopped onions, green bell pepper, carrots, mushrooms, olives, black pepper, along with boiled pasta and shredded chicken pieces.Later transfer the mixture into a baking dish and toss it with coarsely ground oats, shredded cheese. Bake the dish for 25 to 35 minutes, or until the mixture is bubbly and the oats topping is lightly browned. Serve hot with salad or with crispy buns. When it comes to weeknight dinner recipe for kids, pasta and chicken are king. Luscious, lip-smacking and healthy this dish is inviting and appealing on the dining table.

Chicken Stew

Chicken stews are packed with nutritious vegetables; they don’t require a lot of fussy arrangements and only take one pot to prepare. To prepare this dish sauté chopped onions and garlic in a pan. Later add herbs, spices, various vegetables, chicken pieces, and the broth and cook until the vegetables are soft and the chicken is cooked. Once all the ingredients are cooked — season the dish with salt and black pepper (optional).You can serve this dish with rice or rotis, as per your preference. Economical, packed with protein and blessedly mild in flavor, this dish rules the roost when it comes to planning easy dinner recipes for kids.

#easy dinner recipes for kids.

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