#bean ingredience: bean + grammar

[sockiestupidity]

Papusa Making-Miguel O'hara x platonic teen reader

Description; Reader is the complete opposite of Miguel and does not easily trust, reader gets caught stress making papusas at ungodly hours by Miguel💀Alternatively:Miguel unexpectedly befriends the newest addition to spider society over food

no spanish bc im a no sabo kid🙈(sorry if he seems too white for y'all)

warnings- lowercase intentional, bad writing/bad grammar, fluff, angst??, implied abuse/neglect, ooc miguel(acts a lot like peter b.???), not proofread, idk what else, let me know if i forgot anything🤷‍♂️ the reader is gn!!! reader is also implied to be nonverbal bc i said so🥰

also the povs slightly change at some points (just ignore it🙏)

first time writing a fanfic pls be nice :))

it was dawning 4:00 am and y/n still had yet to fall asleep, their mind preoccupied with anxiety and paranoia, they took a deep heavy breath, and tried not to close their exhausted eyes. they squeezed their eyelids shut, feeling a headache approaching, and as soon as they did, images of their past events played. they quickly shook their head, trying to get those images out of their mind. as grateful as they were for having a place to stay at hq, they could not help but think about the comforts of their own home. despite the imposing threats of their home, there was almost something cathartic about sleeping on an old bed that was on the verge of falling apart. the young spider's new housing situation felt too safe, too quiet…to… comfortable. as a new spider, they did not know for how long these types of comforts would ve provided without a cost. they almost never slept, as they felt as if they did, these comforts would suddenly gone, as if it was all a sick joke, or a dream

suddenly y/n felt something wet drip down their cheek. "am i crying?" they thought to theirself.

they took another deep breath in, trying not to hyperventilate. in times like these, y/n would usually either bake or cook (only when their parents were not present) or they would just straight up bottle their emotions. y/n sighed as they weighed their options. despite their brains constant paranoia as to what might happen if they get caught baking, they decided to go against their paranoia for once.

as y/n quietly treaded towards the communal kitchen, making sure not to wake anyone up (AN: i imagine that hq house is just a rlly big ahh house so that why theres a communal kitchen). as they looked through the contents available, they remembered that a previous spider had make masa recently, and had leftover masa that desperately needed to be used. y/n also recalled how another spider had previously made pickled vegetables and cabbage and ended up not needing it. this gave the young spider an idea. they swiftly grabbed out the needed ingredients for papusa filling. which included beans, cheese, and loroco. y/n decided to make vegetarian papusas just incase other spiders were interested in eating them. since they basically acknowledged no one in spider society, y/n decided that this could at least be seen as a token appreciation for being taken into the society.

they happily began mixing, almost forgetting the previous events that were plaguing their mind, until a large, menacing figure was seen in their field of vision. y/n suddenly stopped mixing, their hands now trembling with fear, panic clouded their mind, and their eyes began to blur, as they began hyperventilating the figure got closer. in response, y/n decided to continue moving back until they were trapped in a corner of the room.

the figure suddenly came to a halt, y/n looked up to the figure, not being able to recognize the harsh features of the figure.

the figure held a hand up, as soon as the figure did, y/n flinched. the figure suddenly donned what looked like a frown. suddenly, the figure began to speak, "hey, its going to be alright kid, i need you to breathe with me okay?" y/n nodded, still trembling with fear.

the figure began to count with their fingers, "just follow my lead, alright? in for four seconds, hold for seven, and out for eight, alright?" the young spiderlings breathing soon began to calm down after the figure repeated the exercise. soon their vision began to clear, and as soon as it did, they realized that the figure was the stoic man who led the spider society.

he suddenly spoke again, "everything alright?" y/n nodded.

"what are you doing up so late?" he asked the young spider. y/n noted how it looked like he was attempting to soften his features for them.

y/n just simply gestured to the bowl of mix, as well as the pickled vegetables and bag of masa. miguel nodded.

"i have never made papusas before but i have made tamales, could i possibly help you out?" he questioned.

y/n pondered. could they really trust this man? miguel's stature was huge, and could easily take advantage of them. y/n looked down, trying to blink away tears.

miguel attempted a look of sympathy towards the newest spider. he had felt so bad for not monitoring your earth earlier than he decided to. he had seen what had happened after it was far too late. it frustrated him, those events weren't even canon, he could've done something if he had known, there was no need for you to go through that much pain. going through his loss of his daughter made him sympathize with you, not only did you remind him of gabriella, you also reminded him of himself. he felt obligated to take care of you because of your naivete not only that, but he also didn't want to see you go down the same path of destruction he went down.

he took a deep breath in and out, "i understand why you don't trust me, and i respect that alright? but i just want to make it clear that i would never do those things to you. i want you to be able to trust me" he explained to you.

y/n looked back up. he seemed to be trustworthy op enough. after all, he was a grieving father, and seemed as if he had really cared for his daughter.

y/n gestured towards miguel, then to the abandoned products, and then to themself.

"you want me to help you?" he asked, wanting to clarify that he interpreted your gestures right. you nodded in response. he responded with a rare smile.

the two of you got to work, mixing the filling and placing it into the masa. after all the papusas were finally finished with shaping, he finally spoke up.

"maybe next time i can show you how to make tamales, we can even incorporate the banana leaves as well" he suggested.

you pondered his suggestion and nodded with a smile. even though you often did not trust adults, miguel seemed like someone you could trust, and you found it admirable that he was willing to incorporate your culture.

"alright kid, lets cook these" the two of you began to cook the papusas. when the two of you were finally done with cooking the papusas, and cleaning the area, most of spiders in the hq housing were awake, as it was around 6:00 am (AN: realistically papusa making doesn't always take that long but just ignore it for the sake of the story🙏). some of the spiders heading towards the kitchen commented on how good the kitchen smelled.

one of the spiderpeople looked towards you, "did you do this?" they asked. you gestured towards yourself and miguel, miguel simply looked away, "the big bad boss helped you out?" they questioned in shock. the spiderpeople could not believe it. the cold, harsh man had helped you, the timid new kid make food? but it seems that the surprised chatter was soon silenced as people started to eat your papusas.

needless to say that they encouraged you and miguel to cook more often.

AN: if u got this far tysm for reading, i rlly do appreciate it-feel free to leave feed back, or interact in any way🥰 i was inspired to write this bc despite the amount of miguel x hispanic reader works there were, i felt like most of them were targeted towards mexican ppl (or like some of yall forget that other latin countries besides mexico exist) and i wanted to see some rep for salvadorans

#across the spider verse #spiderman across the verse #miguel o'hara #x reader #platonic relationships #platonic reader #teen reader #miguel o'hara x gender neutral reader #spideverse #hispanic reader #platonic!reader #teen!reader #spiderverse x reader #atsv #hope you like it #let me know #running out of tags

[snowbleat]

Korean/Southwestern Fusion Potatoes

Yeah, I'm putting my recipes on here now. I figured I needed to write them somewhere anyways, so I might as well upload them online while I'm at it. Enjoy listening to me use proper grammar while I'm at it! These vegan Southwestern/Korean fusion potatoes are a delicious and hearty weekday meal with lots of customization potential! It's easy to adjust this recipe to fit any dietary needs or preferences, so make it your own. Also, if you have a Toyhouse account, check them out here and upload your pictures. Uhh.... It's an inside joke.

Ingredients:

•3 large potatoes, or around 2 heaping handfuls of small potatoes. The specific variety doesn't matter much; use your favorite kind

•Half a bell pepper

•A good scoop of kimchi, cut into manageable bites. Use your own discretion

•2-3 cloves of garlic, diced (tip: crush the garlic before dicing it to release more flavor!)

•A bit of olive oil

•1/2 tablespoon gochujang paste, adjust to your liking

Spices (adjust all to taste, but use these measurements as a base):

•1/2 teaspoon smoked paprika

•1/2 teaspoon cayenne pepper

•1/2 teaspoon oregano

•1/2 teaspoon cumin

•Light sprinkle of turmeric 

•Light sprinkle of MSG powder (use salt if you don't have any)

•Salt and pepper, to taste

Garnish:

•Slices of fresh tomato (optional)

•Dollop of plain, unsweetened vegan yogurt or vegan sour cream (optional)

•Handful of green onion (optional)

•Light drizzle of sesame oil (optional)

•Squeeze of lime juice (optional)

•Salt and pepper, to taste

Directions:

•Cut the potatoes into your preferred shape. Thin pieces with plenty of surface area work best in my opinion. If you didn't boil them beforehand, put them in a bowl covered with a damp paper towel and microwave until pierceable with a fork. Cut the pepper, garlic, and kimchi into manageable bites as well.

•Heat up your pan over medium heat. Cast irons work best, but any pan is fine. After the pan is hot, add your olive oil. It should be just enough to coat the pan and prevent the food from sticking.

•Add your garlic and cook until fragrant, around thirty seconds. Then add the potatoes, gochujang, and bell pepper and stir until the gochujang is evenly distributed. 

•Cook over medium until softened, stirring occasionally. Then, add your kimchi and salt and pepper, stirring until evenly distributed.

•Increase the heat to medium-high. Once the veggies begin to brown, add your spices and stir until evenly distributed over all the veggies.

•Let the veggies cook until a crust develops and they lift from the pan easily. Flip and do the same on the other side. Taste. If it needs any more seasoning, add it and stir again. 

•Once the veggies are browned and crispy on the outside, plate, add garnishes, and enjoy!

Suggestions:

•Consider adding mushrooms, onion, or bean sprouts if you have them on hand

•If you add onion, consider adding it before the others. Caramelized or semi-caramelized onions would add an extra complexity of flavor to the dish

•You could also try baking it in the oven

•These are pretty good in a tortilla, too

#mine #my recipes #vegan food #recipe #normally i just eyeball it so if these measurements are really off just tell me LOLLLL #veganrecipes #vegan lunch #long warning

[gostaks]

I have... so many beans. they are tasty. they are good beans.

beanhappiness.

#shut up alan #realtime #text #food #bean ingredience: bean + grammar #out of grammar #buy more... later #beans now

[heather-ouo]

Not alone anymore

Short! HoC! Fem! reader x HoF! Kiana

Warning: grammar problem, forward story, no proofread, ( i panicked while writing this)

After the Honkai war Kiana sacrificed herself to seal Honkai on the moon after two years of staying on moon something strange happens, are they a friend or an enemy? Maybe something else are they here to stay?

——————————————————————————————————

Part 2, part 3(end)

——————————————————————————————————

How long is it? Months? years? Kiana doesn’t know. 

She missed Mei’s cooking, playing with Bronya, 

Being chase around the school by auntie Theresa, skipping classes, awakened her new power, meets her sister, hanging out with everyone she loved but now? 

Nothing, is a price to pay in order to seal the Honkai only 99%  

Kiana in the astronaut’s outfit walked around the moon that’s what she did repeated everyday, is empty in the moon no life sign, no animals except some weird stone ruined building-ish thing around.

Good thing there’s enough food on the space ship she could survive for years on it however she missed Mei’s cooking.

Tho things has gone weird recently after few years of staying on moon, some instant noodles were missing and sweets especially the red bean paste! cooking recipes appeared out of nowhere, food ingredients, some HOMU dolls or games, some clothes of her owns and some household stuff, books and mangas…

“ There’s some Honkai energy left on those stuff. ”

Sirin appeared ghostly beside the confused girl

“ Honkai? But aren’t all the Honkai are sealed with me? ”

“ Yes but expect Herrschers with their host it’s weird for them to visit the moon knowing nothing is around. ”

Another ghostly person stand beside Kiana 

“ I suggest we should make a plan to lure them out.”

“ Good idea Fu Hua! ”

Somewhere in the space ship a small 4’3 girl hiding behind the door who heard the conversation.

Waited until night Kiana stood by the door near the main room she looked at the electrical clock which is near 12 am when a whoosh sound comes from the room, Kiana rapidly rush to the room meets with a short girl who is holding some food in her arms.

“ . . . ”

“ . . .”

You quickly put down the food then went back to the portal when the white haired girl shouted.

“ Wait! Please stay! Is lonely here… ”

The (h/c) stoped midway in the portal.

“ . . .”

“ You are the one who sealed the Honkai?”

“ Yea…? Expect one percent. ”

“ The one percent is for the herrschers on earth? ”

Kiana nodded tho she is quite curious herself are you a herrscher or a clone? Why are you helping her? How did you-

“ Miss you’ve been standing there for the past few minutes. ”

“ O-oh? My bad… ”

She walked towards you holding one of the red bean pastry sweets.

“ Here.. I thought you might like it after all you took most of the sweets of this flavour. ”

“ Thank you..? ”

The (h/c) girl took the sweet from Kiana’s hand unwrapped the wrapper you took a big bite of it, truly red bean flavour is a bless as swings your tail surprised the white haired girl.

“ My name is Kiana Kaslana, Herrscher of Flamescion formerly the void, mind introduces your self? ”

Y/n looked up at the girl as you finishes your last bites of sweet.

“ Name of (y/n) (l/n), Herrscher of Creation, the child of The Honkai Will and please don’t mixed me up as a child. ”

“ Herrscher of Creation? ”

Kiana was a little surprised to hear that name none of her old classes remind of this chil- no a herrscher, it is said that there was only fourteen.

“ Did your happened born here (y/n)? ”

“ That’s right! Honkai and i were born right here! ”

The Kaslana girl widened her eyes. 

Don’t you feel lonely here? Like there’s literally nothing! Before the white haired continues her mental question in her mind.

“ Now is very empty… you took them from me they are my friends. ”

“ Heh… Sorry.”

.

. .

. . .

You two awkwardly sat there for minutes until..

“ Can i stay? I wanna stop wondering around the earth, i can bring some food in return.”

The small girl waited for the white haired to answer but meet with silent, you looked up saw Kiana sat there with tears sliding down her cheek.

“ Eh?!  Kiana-chan why are you crying?! ”

“ Kiana-chan! Please stop crying! If you’re gonna continue l’m gonna cry too! ”

And that ends a crying in tears of happiness tuna with a panicked (h/c) girl who doesn’t what to do.

——————————————————————————————————

Okay i panicked while choosing a cake overthinking get the best of me and i end up with oreo cake with plain vanilla around-

Also this HoC! Didnt know about the Kaslana bloodline in case you all confused with Theresa x HoC! Reader.

——————————————————————————————————

Part 2, part 3(end)

#Honkai impact #Kiana Kaslana x reader #Honkai fanfics #HoC! Reader #Two days to my b-day! #honkai x reader #honkai impact x reader

[tokiidokiicasket]

Kibbie Scarabia. :3 That's it, that's the request.

⚰️ : Ki,,,, k,,,, kiBBIE SCARABIA? JDJDDJDJDJFIHDSJ I mean uh kibbies ❤️ so sorry this shit took so longshdhudjd it's kinda rushed so expect the characters to be OOC and maybe even grammar errors sojdjdjfj

-THE SWEETEST BEAN KIBBIE OMS!

-Literally always excited to see you pls, once you enter that shelter Kalim is all over you, meowing so joyfully and would even climb on your leg {Until kibbie jamil has to come and pull him off your leg}

-His fur is soft, short, but s o f t. Kalim would love his fur being pampered, but I think he would be a bit tense when it comes to water. Hope you're a fast runner cuz when it's nail clipping time, Kalim runs and I mean R U N S fast. 1. Because claw clippers scary, 2. Tag.

-Speaking of fast, do not give Kalim a catnip toy, last time he played with said catnip toy, he became hyper and jUMped on every high place in sight at the shelter and zoomed around a room in circles that even Kibbie Jamil had to come in to stop him. Luckily he calmed down and rested for the day.

-Ooooo when it's feeding time, he's all

Cuz he loves feeding time!!! Especially when Jamil helps out in the kitchen to make the food, sometimes Kalim would come next to your side to stare at you with these beanie eyes cuz he wants to taste le s p i c e. Luckily you give him only a little bit but he jdjdnfjdjfidnd!!! Loves it ❤️

-HIM!!! WITH!!! OTTER TOY!!! Literally Kalim has all these toys but the most he loves to cuddle with is the otter toy you gave him!! It's so soft that Kalim takes it with him to cuddle with you while relax on break ❤️

-Therapy cat #2 next to kibbie Trey

-Jamil honestly rarely comes to greet, unless if it's to pull Kalim off your leg when he climbs. However if he DOES make an appearance, Jamil will come by and gently boop his snoot on your leg as a greeting before walking away as if nothing happened.

-SO!!!!! SILKY SMOOTH!!!!!!!! Jamil may seem like he doesn't like to be brushed, but his tail literally gives it away and especially his P U R R S. He's not fond of bathing time, however very cooperative and will signal you about any tangles in his fur so you can be careful

-Like kibbie Trey, Jamil helps out in the kitchen! Will push and pull ingredients for food, even tap some salt, pepper, or any spice in the kitchen in case the recipe needs more seasoning!

-Another cat that rarely meows! Jamil only meows around Kalim to scold him or maybe even talk, but Jamil will modtly give a gesture or a signal for something, won't meow for anything. However, if you manage to warm up Jamil, you'll hear his rare meows! Ooooo and his purrs too~

-Please Jamil may not seem like it but he's N E E D Y, whenever you play with Kalim or give pets to other cats, Jamil is just

Jamil wants attention too!! Except he'll be a big tsun about it and slap away your hand when you try to pet him. No worries though! He will come around to apologize and cuddle with you when you're both alone ❤️

#tokiidokii hc hour #twisted wonderland x reader #twst x reader #twisted wonderland #twst #jamil viper #kalim al asim #jamil viper x reader #kalim al asim x reader

[tl-notes]

Kobayashi’s Maid Dragon S2 Episode 10 Notes

I’m extremely not an expert in birds, but I tried to look these up to see if they were a species native to New York (since they’re similar to the sparrows we usually see around Kobayashi’s place). Apparently there are few similar-looking species in New York? My totally uninformed guess is that they may be house sparrows.

The sun sets in Japan relatively early (probably around 6:30pm when this episode takes place), which would make it entirely plausible that if she just flew east (with a slight northward angle) she’d find herself over New York in the early morning while most of the rest of the country is still dark.

These bumpy grey pads at the pedestrian part of the intersection here are known as (among other things) tactile paving; they’re to assist people who can’t fully rely on eyesight to get around.

Interestingly (imo), they were actually invented in Japan in the 60s (by a Miyake Seiichi), where today they’re extremely ubiquitous. They even show up later this episode!

They’re often referred to in Japan as 点字ブロック, tenji (Braille) blocks, and they tend to come in two types: the “dot” design, which indicates a place to stop (or an angle change, or more generally “caution”), and the “line” design which indicates you can safely keep going. They’re generally colored yellow in Japan, ideally making them stand out more to help people with impaired vision find them, and are mandated by law in most places public transport can be found (among others).

Not really a translation note, but “deer cola” felt especially funny in the context of all the horse medicine stuff. 

I guess “[animal] [drink]” is a common branding device in-universe, given the crab beer Kobayashi’s always drinking.

Also not really a translation note, but the difference between how “hard” Kanna and Chloe are running to be at the same speed was a nice animation touch.

遊んだ遊んだ！ asonda asonda!

One feature of the Japanese language is a very heavy use of repetition. This includes “reduplication,” a linguistic term for creating words by repeating a root (e.g. a “boo-boo” in English or the dara-dara example below in Japanese), but also just like… saying the same word multiple times, as Chloe does here.

Typically this is done for emphasis or to help increase clarity: if you’ve worked in a Japanese office, you’ve likely heard someone in a phone conversation say desu desu in response to someone asking for confirmation. 

This acceptance of repetition sort of extends beyond the obvious uses like this as well: for example, personal pronouns are much less common; instead (if the subject isn’t dropped) you’ll often just use the person’s name again. You’ll notice similar trends with other types of words as well.

Not to mention the ubiquity of things like otsukare.

This often ends up being a challenge for translators, because reusing words in English (when it’s not for an obvious reason) tends to stick out rather unflatteringly, even if they aren’t that close together. 

(Like when I overuse “hence” in these notes.)

This “Christ” in the Japanese was “ったく” (short for 全く mattaku, but just used as a semi-generic exclamation). I mostly bring this up because it’s a good example of a word that doesn’t work out of its cultural context; e.g. it wouldn’t make any sense for a fantasy character to say “Christ,” but since this is an American speaker it works just fine (and helps distinguish that fact, even). 

I think I’ve mentioned this before, but English uses a lot of “explicit reference” words like this, that can break immersion if put in the mouths of characters who wouldn’t have exposure to said reference—which can be annoyingly limiting when trying to write dialogue sometimes.

As a bit of a culture shock for a lot of Americans I’ve met, most Japanese homes tend to have wall mounted air conditioning units, like this one, that are only for heating/cooling the one room they’re in. (Many also have a “Dry” setting that makes them act kind of like a dehumidifier as well.) It’s common to not have them in every room, like bedrooms, however.

This is in contrast to the central air conditioning system used by a majority of homes in the US (though type/use of AC in the US varies a lot by region; less common in the north for example)—and places like the UK where apparently residential AC units of any kind are quite rare.

You may have noticed that the doors between rooms always seem closed in Kobayashi’s apartment. That’s not just to make the backgrounds simpler, it’s also a good habit to keep if you’re going to be running the AC!

“Kobayashi, are you お休み today?” 

“Yeah, お休み.”

お休み o-yasumi, is a noun form of the 休む yasumu, to rest. The word has a variety of applications, as we see here. A day off work/school, i.e. a rest day? お休み. Want to say “good night” to someone before bed? Also お休み.

In this case, it’s not even necessarily clear it’s being said as a pun; as mentioned earlier, repetition is a common feature of the language, so despite the yawn there wouldn’t really be any reason for Kanna to think Kobayashi was about to go to nap or anything.

“Laze about” here is だらだら dara-dara, another phenomime (擬態語 gitaigo in Japanese)—one of those words that mimics the “sound” of an idea/concept/state, which don’t actually make a sound per se.

These phrases aren’t necessarily childish or anything (overuse of them can be, but you can find them even in news articles and political speeches for example). They are, however, used frequently by children, and by adults talking to children, as they’re very “easy” words: they’re expressive, they capture useful daily-life concepts, and they usually roll off the tongue. You’ll notice, for example, that Kanna uses them a lot.

Kanna has a very interesting way of talking actually, which I’ll touch on a bit more later.

Kobayashi’s “bean jam” here is あんみつ anmitsu, a traditional Japanese dessert (technically a spinoff of mitsumame). It typically is a mix of red beans (and/or red peas), agar (an algae-based gelatin equivalent), some fruit, some variety of rice flour product (shiratama in this case, similar to mochi), and a syrup (often black sugar based).

You can find it year-round, but it has a strong summer association and is even used as a summer season word. (It’s typically chilled and you can often get it with ice cream as an ingredient.)

It’s also sometimes paired with a green-tea flavored something as well (e.g. ice cream, agar, or syrup). The trinity of green tea, red beans (aka azuki), and shiratama makes what I like to think of as the “Japanese S’mores Flavor (for Adults)”. No I will not elaborate on this.

I will though point out the shaved ice flavor Kobayashi ordered later in the episode:

え？今スイカ様子あった？

A word of note here for language learners is 様子 yousu, which has a lot of definitions, but in cases like this where it’s attached to a noun or phrase means roughly “the appearance of __” or “an indication of ___” etc. In actual use, it typically means something that makes you think of whatever ___ is—or the lack of something that would make you think ___.

For example here, it’s like “Watermelon? Where’d that come from?” (since the TV was talking about a different dessert-y food entirely). 

Or an unrelated example: “I think that guy is hiding something” → “Really? I haven’t seen any yousu of that.” In other words, it can be a lot like “sign,” as in “I’ve seen no sign of ___.”

These color-bordered envelopes (originally colored based on the flag of the country of origin) used to be the standard for air mail, domestic or international, though they haven’t been required for several decades.

That said, they’re still popular for that “ooh, international mail!” feel (at least in Japan) and you can buy them at most places that sell stuff like envelopes. As here, they’re often used in media to immediately convey that a letter came from outside Japan.

Kanna (and Kobayashi) says エアメール, lit. “air mail” in English, which is used colloquially for international mail specifically, rather than “mail sent by plane.”

They’re having what’s called 冷やしそうめん hiyashi soumen, chilled/cold soumen for lunch here. (Soumen being a thin wheat noodle; udon but thinner.) As Kanna says, it’s very easy to make!

Basically you just boil it, wash it in cold water, add ice, get some sort of sauce to dip it in, and you’re done! It’s a popular quick meal in summer, and much easier than the more involved nagashi soumen setups you may have seen elsewhere, where they slide the noodles down a chute for you to try to grab and eat. (It’s basically the same meal aside from that though.)

(You can of course add more to it, but as we see here, you don’t really have to.)

The type of tea here, for the curious, is 麦茶 mugicha, barley tea. Mugi is the general name for cereals/grains including wheat (komugi), barley (oomugi), rye (kuromugi or rye mugi), and oats (enbaku or oat mugi). It’s incredibly common in Japan (and much of East Asia), where it's the household summer drink.

It has no caffeine like many other teas, and has a bunch of various nutritional benefits, so it’s considered a good way to stay hydrated as you’re sweating buckets in the muggy Japanese summer weather.

帽子した？  boushi shita? した！ shita!

I thought this was a cute way of phrasing this question/answer, and a good example of the “parent and their young child” way these two talk.

The suru (past tense shita) verb used here is the ultimate in “generic verb,” and it basically doesn’t get any simpler grammar-wise to phrase something as “noun+suru” like Kobayashi does here (even the particles are dropped). 

Kanna, for her part, doesn’t respond with a “yes” or etc, but instead just repeats back the verb itself in confirmation.

Just to note another one of those words like dara-dara: bura-bura, used for things like wandering around, doing something (or nothing) casually/aimlessly, or (with one bura) for something dangling/swinging in a more literal sense, like a spider, slack yo-yo, or wind chime.

These booklets are a common homework assignment for practicing kanji; you can see along the left side there it shows the stroke order, with the first block giving an example to trace over & showing where to start each stroke.

Each character is made up of radicals (e.g. “hot” above: 日 and 耂), which each have a standard way to write them. There’s 214 such radicals (though many are pretty niche; only about ~50 of them are needed to make most characters), and once you get a hang of them it makes learning new characters much easier (not too different from learning word spellings in English imo).

Kanna is repeating out loud the reading for the “hot” character as she writes it.

In addition to the above workbooks (which usually involve both kanji and math problems at Kanna’s grade), elementary school summer homework in Japan typically involves doing an illustrated diary (not a daily one necessarily) and some sort of research project about a subject of your choice. (Think kind of like a small science fair project).

The “research” project part is pretty expansive, and you can typically even do something more arts & craftsy for it.

Manhole covers in a lot of Japanese municipalities feature art representative of the area. For example, the city of Chofu, where the author of GeGeGe no Kitaro lived most of his life, has several with art of that series.

(Photo from https://www.gotokyo.org/jp/spot/1734/index.html)

I mentioned earlier that Kanna has an interesting way of speaking. Probably a better way to put it is that she has a pretty convincingly childish way of speaking (despite the monotone). That is, she uses simple grammar and “easy” words most of the time, but then throws out random big words and fancy idioms from time to time that make you go “...where did you learn that?”

In this case, the phrase she uses is 巷で人気 chimata de ninki. Chimata originally means like a fork (in the road), and since those are often places with lots of people passing through, it expanded to mean “the undefined place where people talk about ~stuff~.” So it’s used for “many people are saying~” or “word on the street is~” types of situations (or “talk of the town,” as here).  

It’s kind of an “adult” word though; for example the character for it isn’t included in the jouyou kanji (the 2000+ that are taught in elementary through high school). Hence Kobayashi’s reaction here.

The word she uses for “protected” here is 死守 shishu. The word is the combination of the characters for “death” and “protect,” ~meaning to protect something even at risk to one’s life (to the death, as it were).

It's a word that you learn in third grade in the Japanese education system—the same grade Kanna is in!

Both of these types of signs are common sights in residential areas like this: depending on where you live, it can feel like there’s always some sort of construction project going on, and Japan’s many family/individually-owned businesses like this tend to be closed on various extra days during the summer (and certain other times) to allow for time off.  

In this case, them being closed August 12th~16th implies they’re taking off for Obon (and probably leaving town to visit family).

The word Kobayashi uses here is 風物詩 fuubutsu-shi. Fuubutsu refers to something that makes up part of the “scenery” of a place or season, in a pretty broad sense. This shi typically means “poem.”

So fuubutsu-shi is originally a type of poem celebrating a season or a scene of natural beauty, that sort of thing. From that, it’s also now (more popularly) used to describe things that are representative of a season; the kind of stuff you say “it’s not winter until…” about, or “you know it’s summer when…” (It can also be used for places + seasons, like the ice sculptures of Hokkaido winters, or even summer Comiket in Tokyo.)

They’re very similar to the season words I’ve mentioned previously, though they’re far less strict about what counts as one. Here, Kobayashi’s could be referring to the whole package experience of “having to take cover and wait out a sudden heavy rain, despite it being mostly clear skies a few minutes ago,” which you could call fuubutsu-shi (summed up probably as like 夏の雨宿り etc.)

In contrast the relevant season word here would probably be yuudachi (or niwaka-ame), a word referring to the short, sudden bouts of rain that tend to fall (from cumulonimbus clouds, the makings of which are noticeable in the backgrounds before this) on summer evenings.

Feels like in season one she woulda eaten it. Three cheers for character growth!

The parentheticals there are just the “English” in hiragana/katakana.

Kobayashi’s comment (nihongo de ok, roughly “you can just use Japanese”) is an internet-born term people originally would use to reply to someone who said something that didn’t make any sense, had terrible grammar, or was so full of katakana loanwords it was hard to read etc.

Kanna says this line in English, and while I have no proof at all, my guess is that the specific choice of “wicked” was taken from the translation of “maji yabakune?” used in season one.

#maidragon #Miss Kobayashi's Dragon Maid #kobayashi-san chi no maid dragon #translation notes #anime

[lemonpeter]

Thanksgiving for Dummies

I wrote this all today in between cooking my own meal, so I’m sorry if there are any weird grammar or spelling errors lol but I don’t think there are any. I hope everyone enjoys and (those who celebrate) have a happy thanksgiving 💕

Warnings: none! Just a little slice of life thanksgiving fic, all fluff and domesticity

Tagging those who commented and encouraged me to write this: @thethaliastxrk @starkerscoop @thatrandomsomnia @the-mad-starker @unsettledink @bongbubbles

————

“Peter, where did the-“

“Have you seen where-“

They both stopped, laughing to themselves. It hasn’t been the first time that afternoon that they’d started talking over each other.

“You first,” Tony offered, leaning against the counter and smiling at his husband.

Peter laughed, glancing over the counter and seemingly endless rows of ingredients. “I can’t find the chicken stock. I swear I just had it.”

The older man glanced around, humming softly to himself. He grabbed a carton and dangled it in front of Peter. “Here you go, honey. Working on the gravy?”

Nodding, Peter started measuring out the stock after taking it from Tony and adding it into a bowl. “Yep. Wanted to use some of the turkey drippings but someone threw them out,” he commented dryly.

Tony made an offended noise, bumping him with his hip. “I didn’t know I was supposed to keep the greasy pan! I was trying to be helpful by washing up!”

Obviously not really mad, Peter smiled at him fondly. “You are being helpful. But if you want to be more helpful you’ll get started on shredding the cheese.”

“I was about to! That was what I needed to ask, I cant find the cheese grater.”

Peter glanced around, pointing to the edge of the other counter as he continued making his gravy. “Right there, Tones. You might need to put your glasses on,” he told him teasingly.

Tony grabbed the grater, glaring playfully at the younger man. “Not happening. I can see just fine. Those are just...for precaution.”

“Whatever you say, baby.”

Tony stuck his tongue out at him before grabbing the blocks of extra sharp cheddar and gruyere he was supposed to grate. It was an annoying job, but at least it didn’t take too long.

Before long he had a bowl piled high with shredded cheese and then went ahead and got some water on to boil for the pasta.

Peter had finished his gravy and set it to the side since it was complete. He’d started on the sweet potato casserole and the pumpkin pie simultaneously, expression focused and scrunched up.

Tony couldn’t help but smile as he looked to his husband. Peter was always so precious when he got focused on something, completely sucked in until it was done. It was just cute. But as far as Tony was concerned, everything that Peter did was cute.

A couple minutes passed and he was snapped out of his gazing when the other man turned to look at him.

“You told Steve to bring the rolls, right? Because it’s too late to start anything from scratch and we’re both occupied here so we can’t go buy anything.”

Tony watched the worried crease form between his partner’s brows as the younger man stressed. Even though everything was going to go perfectly. “I did. He and Barnes are covering bread, Nat has green beans, Thor is bringing something I’ve never heard of, Sam said something about cookies....” he listed off people who were supposed to be bringing things, trying to soothe Peter.

“What about Rhodey? Don’t tell me you forgot to invite him.”

“Calm down, honey. Sourpuss told me that he’s bringing a pie.”

Peter nodded slowly, relaxing and he took in and mentally sorted through all that Tony told him. “Okay. What about Clint?”

“With his own family tonight.”

“And Bruce?”

“He’s on that trip I mentioned the other day. It’s like you don’t even listen to me.”

Peter chose to ignore that comment, trying to see if they missed anyone else. “Wanda? Is she coming with-“

“She’s with the Barton’s. And Scott is with his family. Seriously, it’s okay. Everyone was invited. And all the food will be here. You have nothing to worry about,” he assured him.

The younger man nodded slowly, hands nervously brushing down the front of his apron. It was dusted with flour that had come off of his hands in the other times he’d done the exact motion.

Tony went to him, pulling him close and gently kissing his forehead. “Everything is going to be perfect. I promise. You’re so amazing, handling so much of this. It’s going to go well. You don’t need to worry, honey.”

Peter nodded again, trying to believe what he was hearing. But the soft kiss definitely helped him calm down a bit. “Thank you, Tony. Thank you. I love you. I just worry....this is our first thanksgiving that we’re, yknow-“ he held up his left hand, ring glinting under the bright lights of their kitchen. “So I need it to be perfect for that. But we’re also hosting everyone.”

His husband smiled affectionately, nodding as he talked. “I know. I know. But I promise you that everything will be perfect. Everyone is going to love it. And I’ve already loved preparing it with you. I love you too.”

That seemed to calm the younger man slightly, a smile on his face. “Okay. Thank you, Tones. Now- help me get the sauce for the mac and cheese finished, please. We have three pans of it to make.”

———

Just over an hour later, everything was done.

The rest of the team started filing in, handing their side dish offerings to Peter.

Team. Well, they were more than that. Especially considering the day. They were family.

Steve was up to help set the table while everyone else settled in. He raised an eyebrow at the sheer number of dishes he saw in the kitchen when he went in to get the plates an silverware, but he didn’t comment. He knew it would all get eaten. A group of super soldiers and powered people in general, a huge meal would be needed and definitely appreciated.

So he set the table for everyone, rolling his eyes when Tony sarcastically remarked about having to do everything after he accidentally put the knives on the wrong side. “So sorry, I’ve never had to set the table for someone so finicky about their manners.”

Tony pursed his lips, shaking his head. “It’s not for me. It’s for Peter. I’m just making sure everything is precise, down to the utensils.”

Steve glanced to the kitchen where Peter was still frantically perfecting everything. Then he nodded. “I’m sorry. I didn’t know.”

“No problem. Just making sure absolutely everything is right.”

Natasha watched them from her seat, expression amused. She was really excited and happy that she had been invited, but wasn’t going to show everything. “Peter, come on,” she called. “Everything is amazing. Come sit your ass down so we can eat and bother you with questions about holiday plans.”

A laugh was heard from the kitchen as Peter emerged with the turkey. Well, the first one. Tony had to grab the other. “Just trying to get everything on the table, ‘Tasha. Give me a moment. I thought you were the patient one.”

“I’m eyeing that bird, all patience is gone. I’m starving and everything here smells incredible. Hurry up,” she joked.

Peter set down the turkey he was carrying, Tony following suit soon after.

Then everyone was seated.

Tony hummed, grabbing Peter’s hand quickly. “Thank you for joining us tonight. You know you guys are so much more than a team to us. You’re our family.”

Everyone murmured in agreement, except Natasha who glanced up. She was holding back tears, because the great black widow never cried.

Everyone noticed. But they wouldn’t mention it.

Instead the dug in, each of them taking heaping plates and complimenting Peter and Tony on their successful gathering.

Peter was grinning ear to ear, cheeks flushed. He was proud. And so incredibly happy.

He had been so worried about everything being perfect. But all he needed for perfection was his family. And his wonderful husband.

“Happy thanksgiving,” he murmured, meeting Tony’s eyes.

“Happy thanksgiving, honey. You did good.”

“I know,” Peter said cheekily, looking around the table.

#bri speaks #starker #peter parker #tony stark #tony x peter #peter parker x tony stark #thanksgiving fic #holiday mention #tw holidays #fluff #starker fluff

[micheleinumaki]

{Messages}

Masterlist | Sejioh Guys

Sorry for any grammar mistakes but enjoy 🤗

I woke up and saw that it was 10 am. I ended up taking a nice warm shower. After my nice shower I change to some shorts and a long shirt that goes up my knees. Since it was early I decided to clean around the house and make dinner for the family.

(2 hours later)

Cleaning the house took longer than I thought but I finished and I was proud of myself. I decided to look around the kitchen to see what I could cook. Then I decided to cook some sopes (yes they are really good and not hard to make.)

(That's how they look like if you didn't know 🤤)

I love cooking but sometimes I hate cleaning up the mess when it comes to it. After getting at the ingredients I decided to add chicken with it. With beans and rice. After a while and making sure everything was cooked right I put them in a plate and wrapped them in aluminum foil. I thought it would be nice to make some strawberry cake. Once that was done I decided to text my mom when they will be here for dinner.

Well I guess I'll just start eating. It's already 6:30. I decided to get myself a plate and start eating. That's when my phone started to ring.

(Ring) (Ring)

I saw it was a ft call with guys.

After my chat with hinata and Kageyama. I finished eating. I miss them even though they are always fighting. I can't help but miss them and the rest of the team.

I washed my plate and put the extras in the fridge and grabbed myself a piece of cake.

(Ding) (Ding)

After chatting with them I called it a day.i change into my pjs and decided to play some music from my speaker making sure it's not too loud and fell asleep.

#haikyuu!! #akaashi keiji #nekoma #haikyuu iwaizumi #haikyuu oikawa #kenma kozume #anime #iwaizumi hajime #kenma x reader #oikawa x reader #iwaizumi x reader #akaashi x reader #bokuto x reader #kuroo x reader #tendou x reader #ushijima x reader #semi x reader #hinata x reader #kita x reader #kageyama x reader #daichi x reader #sugawara x reader #osamu x reader #atsumu x reader #haikyuu x reader #suna x reader #lev x reader #yaku x reader #yamaguchi x reader #tsukishima x reader

[xellevexom]

How to Make Hellfire Mushroom Rolled Cookies

This game has brought me purpose and life so, here, have some not wholesome juicy Luci content.  Also, this isn’t a recipe FYI Please ignore the spelling errors and grammar because I’m writing this on a tiny phone screen. I’m new to Tumblr so please be patient with my tags.

You heard a message notification from your D.D.D. the moment you stepped out of the shower.

After quickly wrapping your hair up to in a towel, you walked over the bedside table when the device was charging. You carefully picked up the device, unsure how waterproof it was in your damp hands. You pressed the button that automatically woke up to display who sent a message.

It was from Diavolo.

Diavolo? I wonder what he wants.

Not wanting to incur the prince of hell’s wrath by ignoring his texts, you immediately opened the messenger app.

Diavolo: Hey there, MC.

Diavolo: I have a small favor to ask.

Diavolo: It’s about what Lucifer made. You know what I’m talking about.

You took a hot second to recall what he was talking about before sending a prompt response.

You: The hellfire mushroom rolled cigar cookies?

After a couple of seconds, the pencil icon signaled that Diavolo was writing his reply.

Diavolo: Right, that.

Diavolo: You helped Lucifer make them, right?

You pumped the breaks when panic erupted in your body as you recalled last weekend’s memory. Your fingers trembled as you carefully typed in your reply, making double, triple, even quadruple sure that you were concise with your words.

You: Who told you that?

After suffering an agonizing thirty seconds by the seemingly taunting pencil icon, a message popped up on your screen. You froze, reading his reply.

Diavolo: Why Lucifer, if course.

“Lucifer, stop!” You pleaded as you took away the measuring spoons from his hands.

The first-born demon’s icy stare was cutting you through like paper, but you managed to ignore it as you sort out the mess he created.

“I don’t see how one teaspoon is enough to make this sweet recipe.”

You shot him an incredulous look. “First of all, this a savory recipe. Secondly, just because they’re cookies, that doesn’t mean they’re always sweet, and lastly, for someone who’s a stickler for the rules, you sure do get creative when it comes to following recipes.”

Lucifer folded his arms and glared down at you.

During dinner, Lucifer announced that the kitchen was off-limits to the entire household after dinner until breakfast the next day. Any one caught meandering in the kitchen’s vicinity was going to be thoroughly punished.

Everyone expected Beel to reject, however, it seemed like he was easily bribed with a dozen boxes of these devilishly delicious cheesecakes from this specific cake shop that only made limited quantities of their famous goodies. Beel was never lucky in buying them as they seem to be sold out even before the stores opened .

This, of course, piqued everyone’s curiosity.

Why would Lucifer go through such lengths of secrecy?

Of course, I was roped into Mammon and Levi’s curiosity as they attempted to sneak in the kitchen, blissfully unaware of the consequences. Naturally, we were caught.

Levi managed to slip away whilst Mammon and I were unlucky. Before Lucifer could enact any punishment, Mammon graciously threw me under the bus by claiming that it was all my idea to spy on him.

I thought Lucifer was above Mammon’s horse shit, but that demon actually believed Mammon. He spared the moron on the condition that he remains in his room for the remainder of the evening or else his beloved Goldie would be thrown into the ether.

“I still don’t think it’s enough,” he grumbled.

You squeezed the top bridge of your nose, a clear indication that your brain was running on fumes due to a certain demon’s stubbornness. You cast a tired but serious gaze at him with your hands in the work bench.

“Lucifer, do you want my help or not?” You sighed with exasperation.

The proud demon’s tight-lipped silence was all the response you needed to proceed. You quietly reached for the plastic mixing bowl and bag of flour. Unsatisfied by the measuring cup situation earlier, you asked if they had something akin to a digital weighing scale.

“What’s wrong with measuring cups?”

“It’s not really a big deal for others, but, for me, measuring cups tend to be unreliable. Weighing scales is the only way to avoid any discrepancy in cooking, have consistent results, and yields more product. Not to mention less dishes to wash and less messes to clean up.”

While you were busy prattling off like some TV chef personality, Lucifer regarded you with the same level of respect as he does when observing Barbatos skillfully operating the kitchen. However, you noticed his eyes were not the same eyes of respect he had for the butler. They looked warm, focused, and, dare I say, gentle. The glare was starting to make you uncomfortable.

“What?”

Finally realizing he was glaring, a flash of pink colored Lucifer’s cheeks as he looked away. “It’s nothing.”

Like hell it was nothing.

Lucifer was, after all, the Avatar of Pride and while the whole affair has left his pride swelling with the darkest of bruises, and my mere presence and earlier schoolteacher scolding was just adding salt to his wounds.

Not wanting to be distracted, you pressed on with your task at hand, quietly referring to the cookbook set on the book stand.

You could have easily done this by yourself, but you were in the Devildom after all, so majority of the ingredients were unfamiliar to you. You often asked Lucifer what the ingredient in question was which he gladly helped in identifying. His careful and gentle nature in explaining was something you weren’t accustomed to. You did your best to execute the recipe with little to no distraction.

However, that peace was disrupted as you took a cup of brown sugar.

“What are you doing?” Lucifer question Ed with narrowed eyes.

“Caramelizing some brown sugar?” you replied innocently, hoping he wouldn’t notice your slight departure in the recipe. He noticed.

“Nowhere in the recipe does it say that.”

“Yes, but if you look at the foot note, the author suggests that adding a texture similar to creme brulee would elevate the dish more.”

It was now his turn to have an incredulous look on his face.

“Now look who’s being a little creative.” Lucifer shook his head. “But that’s what you always do. Disobedience at every turn.”

You noticed the venom in his tone so you put down the saucepan with the brown sugar. You promptly unfastened your apron, but your weakened fingers and the tight knot just became an awkward shuffle for you.

“What do you think you’re doing?” Lucifer cocked an eyebrow.

“I did not sign up for this,” you half-yelled as you struggled with the knot some more.

“MC, what are doing?” His tone was wrought with both shock and impatience.

“No, what are you doing, Lucifer?” You spit back.

Lucifer was taken aback by your tone, and you decided to take this chance.

“I don’t know why your even doing this! What even prompted you to do such an uncharacteristic task that you obviously can’t handle?”

“Excuse me—”

“No! No, Lucifer, no!” You cut him off, the frustrations grew worse with the apron’s unrelenting knot. “It’s your fucking pride, isn’t it, Mr. Avatar of Pride?”

“Is it pride if you want to make Lord Diavolo—”

“Oh my god!” You threw your hands up in the air and back at your waist .

“Don’t involve God in—”

“Diavolo this, Diavolo that, your nose is so far up his ass that I wouldn’t be surprised if your wings were shit brown instead of the beautiful black—”

“THAT’S ENOUGH!” Lucifer bellowed, his horns and spread-wings hovered over you ominously, curtaining any light around you.

However, that only lasted a moment as he saw terror in your eyes. Lucifer promptly veiled his demon form and regained his composure.

“I apologize. I didn’t mean to frighten you.”

It was not the demon form that frightened you. If anything, it was the fire in his eyes that scared you, bringing a lone tear to your eye.

“I apologize—”

Lucifer leaned forward, but you froze. He paused for a moment, silently asking for permission to touch your delicate face. Your stunned silenced allowed him to take a a gloved hand off and wipe that one tear away.

The warmth radiating from his palm made you involuntarily lay on it, producing fresh tears.

“I’m truly sorry.”

His brows knitted in sorrow. He slowly circled his hands behind you, easily unknotting the apron in the opposite direction you were pulling, easily freeing you. He puts the fabric aside as he enveloped you in a sincere, warm, and slightly dizzying hug. His ungloved hand rested on your neck and the gloved one was holding you in the small of your back.

“MC,” he whispered your name softly. “Please forgive me. I didn’t mean to anger or frighten you. You’re too important to me.”

Sincere apologies always fixed the situation, however, Lucifer’s apology only made you sick to the stomach.

“Please don’t be upset with me,” he continued. His grip tightened on you and you could feel the his heart nearly jumping out of his ribs.

“You were right, MC, I can’t let go—”

“Lucifer, stop.”

You pushed yourself off him so that you could reach up and cup his beautiful face in your small hands. “I’m sorry too.”

“MC…”

“I didn’t mean those things. I was just upset that you would put so much attention on a person who doesn’t love you as much as—”

“You do?”

You mentally slapped yourself for spilling your own beans. The hellcat was already out of the sack, so you doubled down and, on your tippy toes, reached for a kiss.

You honestly expected Lucifer to taste like old paper and bitter tea, but his lips had a slight salty but minty taste. His mouth, however, was like expensive chocolate with a rich sweetness melting on your tongue.

You couldn’t imagine being able to reach his impressive height, but the fact that Lucifer bent over to let you reach him was all the confirmation you needed.

After what seemed like an eternity, he broke the kiss, planting a softer one on your forehead, then back on your lips.

“Lucifer…” was all you could say after the heady dose of kisses.

“I’ve never… I’ve never imagined that someone could stir up these emotions in me.”

You lingered in your bubble for a moment, the heavy tension dissipating in seconds. Fully aware of the growing arousal soaking in the air, you gently pushed him away.

“We should, uh, get back to the, um, cookies.”

Cookies weren’t exactly in his mind as you felt the bulge in his slacks poking your hip.

Before you could protest, he gently lifted you off the floor and your legs involuntarily circled his hips. A soft moan escaped your lips when your sensitive crotch made contact with his bulge threatening to destroy any fabric between you.

Lucifer was quick to cover your mouth with his, sucking every last ounce of your pleasured moans. He placed you on top the the work bench, obviously not caring in knocking over the ingredients and making fast work if your button-up shirt and pants while digging his hungry mouth on your collar bone and neck.

“Luci, wait, someone will see me—’

“Nonsense.” Lucifer lifted your chin gently to plant another soft kiss. “I would never let anyone witness how beautiful and precious you are right now.”

My cheeks flushed the brightest red. His compliment would have been more convincing if we weren’t in this very precarious situation.

“Are my black wings really beautiful?” Lucifer asked confidently, but his question laced with doubt.

“They’re the most beautiful thing I’ve seen.”

The memory of his deep kisses was not enough to distract the buzzing device in my hands. Diavolo had sent a string of texts.

Diavolo: …I figured that as long as he made them, I had a right to try them, didn’t I?

Diavolo: When I heard that Lucifer had tried this hand at one of my favorite treats, well…

Diavolo: At first Lucifer was reluctant to let me, but finally he gave in.

Diavolo: He let me have one bite…

Your stomach turned inside out. The steamy feelings of pleasure in your head has transformed into panic, fantasizing on how the prince of hell would utterly annihilated a lowly human for feeding him such garbage.

You: Are you okay?

Diavolo: I wouldn’t say I’m okay… 

Diavolo: In any event, MC, do me a favor, and never let Lucifer make this again.

Diavolo: Please, I beg you.

“What is he begging for?“ 

You nearly dropped your the device as a deep voice echoed from behind you. You manage to shut off the device before turning around.

“Lucifer!”

The fallen angel’s tousled wet hair slowly dripped water onto to his bare chest, forming seductive rivulets leading to his lower half.

“Are you hiding something, MC?” He folded his arms with eyes narrowed at you.

“I’m not sure what you’re t—”

When your gaze looked at his exposed body, fresh from the shower, you suddenly realize you were naked and, therefore, turned around and covered yourself.

“Can we talk about this lat—EEEEIP!”

Your arms covering your chest was pulled aside as he reached from behind you, cupping each soft bread in his hand. You could also feel a warm semi-hard mass lingering between your ass cheeks.

“Have we still not learned our lesson?” Lucifer whispered hotly in your ear, distracting you further. “Were you genetically designed to be this disobedient?”

“Luci, it’s… It’s not… It’s not what— ah!”

Your lack of coherent response prompt a firm nibble at the base of your neck. His hand wandered from your chest, leaving a hot trail on your ribs, stomach, and abdomen.

“It’s not what?”

“It’s not what you think!” You managed to blurted out before the teasing began.

Lucifer roughly, but gently, pushed you on the bed, crashing face-first into your pillows that smelled of this morning’s sweaty wake up call. Lucifer gently rubbed your now wet entrance, stimulating it further with the tip of his throbbing member.

“Being the Avatar of Pride doesn’t mean I’m not prone to jealousy, MC.” Lucifer announced as he teased you some more.

In essence, this text from Diavolo was a not really a big deal, but the jealousy play was massively turning you both on.

“I’ll take this secret to my grave.” You breathed hotly, anticipating Lucifer’s attack.

A playful smirk crossed his lips. “Very well then.”

end.

#obey me #obey me lucifer x reader #obey me Lucifer x mc #lucifans #LUCIFUCKER #lucifuckers #obey me! #obey me shall we date #omnsfw #lucifer #why did i do this #what am i doing #what is my life #what is wrong with my life #this game has consumed me #this game has taken over my life #obey me mc

[jmarjanah838]

Cantonese Scrambled Eggs. This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. This recipe is a classic Cantonese scrambled egg dish - shrimp and eggs. Make slurry of cornstarch and water.

Today, I wanted to show you how to make a classic Cantonese dish, scrambled eggs with shrimp. This's a pretty easy and straightforward dish, all things considered. Check 'scrambled eggs' translations into Cantonese. You can have Cantonese Scrambled Eggs using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cantonese Scrambled Eggs

You need of eggs.

It's of salt.

Prepare of sugar.

Prepare of Shaoxing or Rice wine.

You need of sesame oil.

You need of white pepper powder.

Prepare of MSG.

You need of cornstarch.

It's of water.

You need of butter or lard.

Look through examples of scrambled eggs translation in sentences, listen to pronunciation and learn grammar. Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter and sometimes other ingredients. Organic free range is better than normal free range is better. My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

Cantonese Scrambled Eggs instructions

Make slurry of cornstarch and water.

Combine salt, sugar, wine, sesame oil pepper, msg.

Separate whites from yolks, whisk whites until bubbly. Recombining and whisk briefly until mixed..

Add seasoning mixture cornstarch slurry to eggs, whisk briefly..

Add eggs to coated pan. There's a cooking technique to pull away the cooked egg pool the un cooked to a hot side of the pan to create a layering effect. Do not cook too long, you want it moist..

Optional: Add your favorite protein to dish, green onions or scallions, bean sprouts, cheese, etc..

Although relatively simple to make, scrambled eggs can easily go wrong if you don't use the right technique. For the best scrambled eggs, add them and the butter straight to a cold pan. Scrambled eggs, like people, come in all different temperaments. They can be utilitarian, a sensible breakfast basic with little to no frills. Or they can be wild, improvised concertos.

#recipesfood

[pat-leeboeun]

32 Traditional holidays & Housework

🎏Vocabulary

🎎   한복을 입다                  to wear Korean traditional dress

🏡   고향에 가다                  to go to one’s hometown

🙇🏻‍♂️   세배(를) 하다                to give a New Year’s bow

🙏🏻   성묘(를) 하다                to visit and pay one’s respects at ancestors’ grave

🙇🏻‍♂️   차례를 지내다               to perform ancestral rites

🎇   윷놀이(를) 하다             to play Yut

.

🥣   떡국                               rice-cake soup

🥮   빈대떡                           mung-bean pancake

🥮   송편                              half-moon-shaped rice cake

🍪   한과                              Korean traditional sweets and cookies

🍵   식혜                              sweet rice drink

.

🧹   방을 닦다                      to clean the room 

🛒   장을 보다                     to shop for (groceries)

👔   정리(를) 하다               to organize, to put something in order

🧼   설거지(를) 하다           to wash the dishes

🧺   세탁기를 돌리다          to run the clothes washer

🧹   청소기를 돌리다          to vacuum

.

Additional vocab

끓이다  to boil

보여 주다  to show

연휴  long weekend, holidays

명절  traditional holidays

음식을 차리다  to set the table with food

가이드북  guidebook

빈대떡을 부치다  to make mung-bean pancake

재료  ingredient

맡다  to be put in charge of

원고  script

농사  farming

조상  ancestor

추수하다  to harvest

곡식  crops

이웃  neighbor

나누다  to share

강강술래  traditional Korean circle dance

보름달  full moon

소원을 빌다  to make a wish

실내  interior  

.

************************************************************

🎏Grammar

🏮V-아/어 놓다

A: 주말인데 표가 있을까요?

B: 걱정하지 마세요. 제가 예매해 놓았어요.

.

🏮 N 대신

A: 설날에 먹는 특별한 음식이 있어요?

B: 네, 설날에는 밥 대신 떡국을 먹어요.

.

🏮 V-(으)ㄹ까 하다

A: 어번 연휴에 뭐 할 거예요?

B: 글쎄요. 가까운 곳으로 여행 갈까 해요.

.

🏮 A/V-(으)ㄹ 테니까

A: 제가 청소를 할까요?

B: 철소는 제가 할 테니까 설거지 좀 해 주세요.

[keto]

Posted here last night about a new cornbread recipe I tried, and mentioned my chili in the post. Got asked about it so thought I’d give it its own post! Who makes their own keto chili? I’ve been slowly perfecting my recipe since last winter, but I’d love to collab on our approaches! I use this recipe as my starting point. After that, Ive been playing with what low-carb veggies I can add to replace the beans, because I’m a beans-in-my-chili kind of guy and I miss them!I usually leave out the bell peppers because my wife and kids don’t appreciate them. I like to add mushrooms, they add good taste and texture without upping the carbs too much. I’ve added small cubed turnip, which adds some texture variety, but doesn’t add anything significant to the flavor. Last night I opted for adding some cubed Kabocha squash instead, which brought some great flavor and heartiness! Kabocha is my new fall obsession I think. You don’t even have to peel it, and it absorbs a good amount of liquid. I like my chili THICK.I’m curious about giving black soybeans a run, to see how they stand up as a replacement for beans. I can’t find any locally though, and haven’t resorted to ordering online yet.I also like to use only half the recommended amount of ground beef, and replace the other half with some cubed steak or stew meat. Again, gives it some textural and visual variety. Can’t go wrong with a steak and squash chili!Finally, every chili cook better have his/her own opinions on secret ingredients. I opt for cinnamon and some coffee grounds! Cinnamon enhances the flavors of the other spices and coffee adds nice subtle earthy undertones.What do you add to yours?(Edited for spelling/grammar.)

#keto #ketogenic #ketosis #healthy #lchf #low-carb #lowcarb #ketodiet #weightloss

[foodinstagrammed]

Liquid Sunshine Soup

I've never been very good at meal planning. To be fair though, I've never really tried that hard at it. I give it a go for a while and then, inevitably, I get excited by a food photo I found on Instagram and decide, "I must make this tonight!!" All meal plans are off at that point.

Fortunately, I've accepted this about myself. Nowadays, I strive to keep our fridge and pantry stocked with staples and just enough variety to wing a dish last-minute if I so choose.

Last night, I so choosed. (sorry grammar police, that was a doozy)

While doom-scrolling Instagram, one photo caught my eye and made my stomach growl. It was a post by Joe Woodhouse and it depicted an earthy bowl of soup. Beans, squash, some cheese, and some grilled "PSB" were all its components with various other bits thrown in.

(I later learned that "PSB" stands for "Purple Sprouted Broccoli" - at least, this is what Google tells me. Am I right?)

Obviously, I appreciated that the dish looked and felt divine: warm and bright and comforting. But what I loved most was how simple his caption was: it wasn't a recipe per-say...more like a rif. Musings. A template from which to adjust, experiment, play. Or at least, that's how I felt while reading it.

So of course, I had to make it. Minus the PSB (I'd be hard-pressed to find broccoli around locally this time of year) but with the addition of some bright, crunchy pea shoot microgreens. Swapped the "goatisan" cheese for locally-made gouda. All in all...delightful, vibrant, warm and sunshiney.

I love throwing the meal plan book out the window sometimes, don't you? To view Joe's post and to get inspired, click here.

Bonus: with the exception of the can of beans, every single ingredient in this soup was locally-sourced!

Red cippolini onion - Summerland, BC

Red Kuri squash - Summerland, BC

Pea-shoot microgreens - Kelowna, BC

Fresh-made pork sausage - Kelowna, BC (the tiniest amount)

#soupseason #squash #local produce #vegetarian

[fandom-queen-aesthetic-mami-blog]

Star Crossed Love.[Pt 2]

Characters- Peter Parker, Julia Stark(portrayed as Original character) , Ned , Tony Stark , Michelle,May Parker, Steve Rogers , Natalia , Wanda, Thor, Bucky Barnes , Bruce Banner ect.

Warnings: Cursing,peter being a smol lil bean, mild Injuries, and shirtless peter.

A/N: this is the second part of my ‘Star crossed love’ series. Thank you those who read the first part it means a lot and I hope you enjoy this part as well. I’m sorry if it’s bad or if there’s incorrect grammar. I’m still learning but I’ll try my best so enjoy!

The next morning was pretty peaceful. With all of the avengers gone and the large tower pretty much consisted of two teenagers it was surprisingly very quiet. All of Tony’s 10,000 or more labs were locked so Julia and Peter couldn’t have access to any of his important things, although he always seems to forget to lock the lab on the fourth floor.

Julia lied fast asleep in her ridiculously massive bedroom. Being the daughter of a billionaire like Tony Stark had many advantages of course, but no one would ever believe her when she told them living in the Avengers Tower was like being trapped in an Asylum at times. Sure, the Avengers were always super nice to her and her father did allow her to go out with friends and have fun from time to time but she never felt like a regular teenager.

The young girl always felt like she was trapped behind her fathers famous shadow and she would have to spend the rest of her life just standing by his side watching as he got all the love and all the glory. It made her feel like she had a lot to live up to. Which of course she did, her fathers Iron man for god's sake, but that was way too much pressure for a teen girl to handle.

Soon enough, she heard a loud crash coming from somewhere in the tower, there were so many rooms and floors in the place even she hadn’t seen them all and she lived there. As soon as the crash echoed through the hall into her room Julia bolted up from her bed breathing heavily at the sudden shock that woke her up. She groaned groggily rubbing her eyes due to the sunlight reflecting from the tall windows in her bedroom.

Julia reached over to the white leather Chaise lounge beside her bed and grabbed her robe slipping out from the comfort and warmth of her bed and putting it on, she tied the robe as she stepped out of her room and walked down the hall still half asleep and tired.

She closed her eyes for a split second and yawned only to see peter standing in the kitchen with an awkward expression over his face and a nervous smile, he had a bunch of flour covering his from head to two along with egg yolk,and what smelt to be pancake batter, but that wasn’t the worst part. The entire kitchen was a mess! As if it was just hit by a hurricane. Pots and pans everywhere, food ingredients everywhere, basically anything that was neatly stored away in the cabinets lied on the counter and floors making a mess everywhere!

Julia looked around in utter shock her jaw hung agape and her eyes wide”W-what the hell—h-how..why—huh?!!”she stuttered struggling to process what was going on around her.

Peter chuckled nervously, rubbing the back of his neck.”Uh yeah. The mess. About that.” he glanced around at the absolutely ridiculous mess he made before retiring his gaze to the shocked and frankly angry girl.

“I um..tried to make you breakfast” he muttered, suddenly the tile ground became the most interesting thing in the room and he stared at the ground trying to avoid the raging glare of the girl standing in front of him.

Julia sighed glancing around at the mess once more before returning her angry gaze to the curly haired boy. She felt angry but at the same time she couldn’t help but feel grateful at his kind gesture. He was too adorable and sweet for her to be able to stay angry at for long so of course soon enough her anger faded and she walked over to him and gave him a well-deserved smack upside the head but also pulled him into a hug right afterward which kind of confused Peter.

He slowly hugged back cautiously wrapping his arms around her waist as if she was the most fragile thing in the world and might break if he wasn’t careful. He felt heat rush to his cheeks as his face turned a bright shade of crimson “uh—I’m confused. Are you still mad at me?”he asked letting out a soft musical laugh.

Even his laugh seemed adorable!

Julia shook her head and let go laughing along with him. “No. You're impossible to stay mad at you fucking dork.” she teased giving him a playful punch to the arm which of course barely even affected him and he laughed once more before dusting the flour out of his adorable curly brown locks.

He put his hand over his chest and sighed relived she wasn’t too angry at his mess. Somehow he forgot how the mess was even made. One minute he was making pancakes the next he slipped over egg yolk and basically crashed into the cabinets causing everything to tumble down on him, sometimes his clumsiness really got the best of him.

Julia sighed and put her hands over her hips examining the kitchen. “You know that one vine, with the kid who said ‘hurricane Katrina more like hurricane tortilla?’”she asked giggling softly.

Peter nodded “yeah, of course, everyone knows that vine.” he picked up a few off the pots and pans that had crashed down in the process of him attempting to cook.

Julia glanced over at him as her lips formed into a crooked smile. “Well. This kinda reminds me of that” she joked laughing along with Peter as they both began cleaning up the mess.

Luckily with the two of them cleaning up together the kitchen went back to its former glory fairly quickly. Julia sighed and looked around the kitchen that was once again clean and rid of burnt pancake batter.

How does someone even burn pancakes?! They’re so easy to make. Apparently Julia had to start keeping an eye on peter whenever he entered the kitchen. She wouldn’t want him to do the same thing Bucky did with the microwave, or that time when Thor tried to cook. That did not end well for the kitchen nor anyone’s taste buds.

Peter sat down on the now spotless counter and glanced around trying to see where Julia had run off to “Julia?!”he hopped off the counter and walked out of the kitchen into the living room where he found her sitting on the ground beside the couch reading a book.

“Oh there you are. You had me worried for a second”he chuckled and sat down on the couch with his legs crossed glancing down at the book”What ya reading?” He asked in a slight sing-songy type of tone.

Julia turned her gaze away from her novel glancing behind her at the adorble boy. He sat there with a sweet smile plastered onto his lips and a few hints of flour still around his face which he forgot to wipe away.

“Oh well it’s a really good book. It’s called Cinder, if you want I could lend it to you sometime?”she asked with a wide smile.

She couldn’t help but smile at his constant interest in what she was doing. Ever since he got to the tower he seemed to always be trying to either impress Julia or take an odd interest in everything she was doing. It was strange but still pretty sweet how much he already cared.

“Oh. Thanks I would love that! I’ll take your word for it I’m sure it’s good if you say it is.”He stared intently at her the same dorky grin on his lips as when he first saw her.

She was by far the most beautiful girl he’d ever seen in his own opinion. Even though she was Tony’s daughter and he would probably get blown up if he tried anything with her, he couldn’t help but take interest in the brunette girl. Every single tiny quirk about her caught his attention. The way she bit her plump pink lips when she was concentrating.

The way her gorgeous blue eyes flowed every time she laughed, also her laugh. It had a nice musical ring to it and he just couldn’t get enough of hearing it. He constantly wanted to make her laugh. Her smile was just adorable, and the way she would fiddle with the charms on her bracelet whenever she was nervous. Everything about her just made peter want to melt. He couldn’t stop staring at her. She just made him feel all nervous but at the same time happy without even trying, even if they’d only known each other for two days so far.

Julia nodded and glanced back at her book to hide the blush creeping up on her cheeks. He was just too adorble. Ever since his totally dorky entrance and the awkward moments they already managed to have without even trying she couldn’t take her mind off of him. He was just so sweet and cute, his clumsiness sure was adorble and the way he got all nervous around her at times just made her heart sink. Feeling as if she could just stare at him and his curly locks and chocolate brown eyes that made her flutter forever.

Peter stood up and glanced around the living room area holding his hands behind his back as he strolled around the room clearly stressed about something. Julia glanced over at him soon noticing something was wrong. “You okay Peter?”she asked furrowing her eyebrows as she closed her novel placing it on the coffee table in front of her.

Peter, who was a bit too distracted to hear her right away continued getting lost in his own thoughts before he snapped back to reality”hmm? n-nothing I’m fine” he muttered still circling around the room.

That’s when she noticed it, he was walking with a limp. Clearly he hurt his leg and refused to tell her about it. The question was when did he hurt it? He seemed perfectly fine the other day and it was early in the morning so he must have hurt it while she was asleep.

“Peter. What’s wrong with your leg and no bullshit—tell me the truth.”she crossed her arms and got up from the ground. This immediately caught his attention and he glanced over at her his eyes widened and nervously expression ridden all over his face.

“Uh...well ya see. I um went on patrol last night, Karen detected a robbery on Braddock avenue and well I had to go help, but I may have injured my leg doing so. It’s no big deal it’s just a cut!”he explained nervously.

Julia sighed and shook her head”Ugh! Why didn’t you tell me and why are you men always so stubborn!”she grabbed his arm dragging him to the couch where she forced him to sit down while she checked his leg. As soon as she pulled up the bottom of his jeans she noticed a cut on his ankle but right after that she also noticed a few cuts on his chest that were peeking out from his T-shirt.

“Oh you’ve gotta be kidding me peter! What the hell happened?!”she gently pulled down his shirt revealing all the cuts and bruises on his chest.

Peter sighed running a hand through his curly brown hair”it’s um...let’s just say it’s a long story.”he mumbled as Julia got up and headed to the kitchen rummaging through the cabinets to find a first aid kit. Luckily She managed to find a small box with a couple of bandages, saline solution, and gauze pads.

Peter sat there mentally scolding himself for allowing her to see his limp. He his face in his hands feeling embarrassed for letting Julia see him all bruised up because of his reckless nightly patrols.

She made her way back to the living room setting the box down on the table and grabbing a gauze pad and dabbing it with saline solution.

She didn’t exactly know what she was doing but she watched a couple of episodes of grey anatomy so cleaning and bandaging a wound shouldn’t be too hard right?

“So. Still not gonna tell me what happened to you?”she asked as she bathed the cut on his leg before wrapping it. Peter sighed and leaned against the back of the couch cradling his chin in his hand.

“I’m already causing you a lot of trouble aren’t I?”he asked avoiding her question. Julia shook her head and got another pad yet again dabbing it with the solution.

“Not at all. If I’m being completely honest it’s nice to have someone here that’s actually my age.”she stated kindly smiling at the boy. His face lightened up a bit and the dorky grin returned on his lips at her comment.

“Okay now here comes the awkward part.”she mumbled causing peter to raise an eyebrow. “You uh..need to take off your shirt so I can clean the cuts”she muttered her face turning bright red as soon as she realized the words coming out of her mouth.

Peters eyes widened the slightest bit and he too started blushing”oh r-right.”he pulled his T-Shirt over his head pulling it off and setting it aside.

Julia glanced over at him surprised to see he was a lot more muscular and toned then she expected and she couldn’t help but just stare at him completely lost in her own thoughts until peter cleared his throat causing her to snap away from her wild imagination her face turning even brighter red by the second.

“You look like a tomato”he mumbled laughing softly as Julia smacked him upside the head again and laughed along with him”shut up Parker!”she exclaimed cleaning the cuts and bruises on his chest before placing a few bandages over them.

“There. Good as new Spidey”she smiled and glanced up into his chocolate brown eyes. “Why thank you Nurse Julia however may I repay you?”he teased. Julia giggled and peter couldn’t help but smile hearing her musical laugh once more.

“Well you can start by never cooking again!”she teased back as he slipped on his shirt.

“Deal!”he exclaimed walking away to the room he was staying in.

Julia smiled and shook her head before grabbing her book from the coffee table. She could tell this was already turning out to become a quiet hectic two weeks.

A/N- so sorry if that sucked! I hope y’all liked it. It was a bit shorter and I tried my best to make it interesting

#peter parker #tom holland #katherine langford #superhero #avengers tower #avengers #marvel cinematic universe #marvel comics #iron man #marvel #romance #original character #comedy #comics #spiderman #tony stark #cute #funny #love #entertainment #fanfic #story #steve rogers #captain america #natalia #black widow #bucky barnes #hero #queens

[what-marsha-eats]

The Southern Matzoh Ball Historian, Marcie Cohen Ferris<r> by Victoria Bouloubasis <r>APRIL 11, 2020

Anyone studying food in the South knows of Marcie Cohen Ferris. She is a teacher and scholar of Jewish foodways in the American South, but she is an equally knowledgeable and recognized voice in Southern foodways.

Her first book, Matzoh Ball Gumbo: Culinary Tales of the Jewish South (UNC Press, 2005) details the migration patterns, social histories, food traditions, and diverse voices of Jewish families to the U.S. South. Ferris grew up in a Jewish family in Blytheville, Ark., and much of the book is rooted in oral history interviews conducted throughout her doctoral research.

It’s a deep history of the Jewish South and food as a lens into these complicated worlds. How did southern and Jewish dishes evolve?

From the early South to the present, each generation of southern Jews have balanced their regional and religious identities as they considered the plate set before them. In the colonial and antebellum South, Jews interacted with enslaved African-Americans, Native Americans, Caribbean islanders, and newly-arrived European immigrants. During the 19th-century South, Jews adapted their culinary traditions within predominantly white Christian worlds where they adopted the region’s contested “traditions” of race, class, and gender. As southern Jewish identity evolved, Jewish women were the keepers of family foodways and they determined the “grammar” of southern Jewish cuisine.

Miriam Gratz Moses Cohen, the niece of pioneer Jewish educator Rebecca Gratz of Philadelphia, was married to Solomon Cohen of Georgetown, S. C. In the 1830s, Cohen kept a journal that she filled with recipes. There were Miriam Cohen’s Southern recipes for biscuits, corn bread, sweet potato pudding and pound cake, as well as her Jewish recipes for “Pesach Sponge Cake,” “koogle,” “Haroseth” and “Passover soup dumplings”—or matzoh balls. While some homemakers separated Southern and Jewish dishes, others mixed the two cuisines. This is evident in “Generation to Generation,” the 2011 Temple of Israel Cookbook organized by the Ladies Concordia Society in Wilmington, N. C. On the same pages, there are recipes for cheese grits and challah souffle, cornbread and Mama’s yeast rolls, babka and lemon cake, mandelbrodt and pecan crispies.  

At Friday night Sabbath suppers and holidays, Jewish Southerners ate matzoh ball soup, potato latkes, noodle kugel, stuffed cabbage, borscht, and brisket. Yet these iconic Jewish dishes often included regional ingredients such as sweet potatoes, field peas, greens, peaches, and pecans.

In “Jewish Roots in Southern Soil: A New History,” which you co-edited, this one phrase struck me: “Grits and barbecue did not lead Southern Jews astray.”

Southern Jews have eaten and shaped their religious, cultural, and economic lives through mobility, adaptation, and pragmatism. They have passed traditional Jewish recipes, memories, and food-related practices from one generation to the next. Dishes are strongly influenced by regional ingredients, flavors, and cooking methods.

You’ve said in other interviews that your Russian-Jewish grandmother would add “just a little” bit of pork for flavoring in her recipes. What sort of foods did she make that were southern and Jewish?

I loved my Grandma Luba’s slow-cooked ‘pole’ beans, which she did flavor with a ham hock. I’m sure an African-American domestic worker must have shown her how this culinary ‘tweak’ transformed green beans into a luscious, smoky-flavored vegetable side dish. When I spent the night at her house when I was a little girl, she fried tiny matzoh meal pancakes for breakfast. Luba made delicious matzoh ball soup and other Jewish dishes from recipes that she learned from her mother and grandmother in New York and Russia. I adored her crispy molasses cookies, which she made with B’rer Rabbit Molasses—a racialized example of Southern food branding. Black-eyed peas were another Southern dish she mastered and made a bit Jewish, because everything she prepared tasted a bit ‘Old World,’ including her favorite dish, chicken chow mein. Stewed chicken, onion and celery, a rich broth—what could be more Jewish?

How did your family end up in Arkansas?

My food “language” is Southern and Jewish, and I learned to speak it in the Arkansas Delta. My grandparents were Eastern European Jews who came to America in the early 1900s and settled in vastly different Jewish worlds—my mother’s family in Connecticut and my father’s in northeastern Arkansas. In the early 1920s, my grandparents Samuel Joseph “Jimmy” Cohen, a civil engineer from Minsk in Belarus, and his young bride, Luba Tooter from Odessa, Ukraine, left their Russian immigrant families and the vibrant Jewish worlds of New York City for the rich agricultural land of Mississippi County. There they began a family and became enmeshed in the region’s critical worlds of flood control and construction— including hundreds of miles of drainage canals, bridges, and highways.

#marcie cohen ferris #southern food #jewish food #southern jews #fusion food

[easyfoodnetwork]

If You Literally Never Cook, Start Here

Photo by Maciej Toporowicz, NYC / Getty

How to get started on your cooking journey, from frying eggs and saucing pasta to roasting chickens and making soup

So you’re really, really into food. You also have no idea how to cook it. I get it, I’ve been there. There are more of us than you might think: Younger Americans grew up in a system awash in convenience foods, while our parents were working longer and harder and had less and less time to cook. Then, when we became adults, time and money were scarcer still, and restaurants became the places we gathered with our friends.

When I taught myself to cook at home, I immediately discovered most recipes aren’t written for anxious beginners. Instead, they assume the cook is already competent and looking to level up or add another dish to their repertoire. The rewards and demands of social media virality have only supercharged recipes’ emphasis on novelty and visual beauty. As someone who now knows how to cook, I love reading about a hack for cooking short ribs or a surprising use for my rice cooker. But back when I barely knew how to boil water, recipes telling me which tweak or technique yielded ideal results made turning on the oven feel high stakes. All that emphasis on aspiration and perfection made it way too hard to get started.

I’ve been cooking at home for a decade now, and to be honest, I’m still pretty basic. I sometimes feel embarrassed that I haven’t moved on from roasting chickens and simmering beans, but right now, basic-ness isn’t a crutch — it’s useful. With that spirit in mind, I’ve put together a series of recipes, and notes on recipes, that get really, really basic. Think of it as a roadmap to kitchen competence, a few pages from the grammar manual of home cooking from the dialect I speak.

The most important thing about learning how to cook is to resist perfectionism, and redefine what a home cooked meal is. That was true before we were sheltering in place and limiting our grocery outings to the bare minimum, and now it’s essential. Chicken thighs roasted with salt and olive oil, alongside some root vegetables cooked in the same pan? Highlight of the week. Rice and an egg and maybe some kimchi from the back of your fridge? Delicious. Cheesy pasta? Hell yes. Beans on tortillas or over some toasted stale bread? Dinner once a week for me.

How to Read (and Pick) a Recipe

Every guide like this starts out with the same advice: Read the recipe all the way to the end before you start cooking anything. That’s because even if it feels like kind of a cop move to read and follow the recipe, actually doing so removes much of the stress you might associate with cooking — which often happens when the pan is searing hot and you realize you need soy sauce right that second. Read the ingredients list too! It tells a story, and all-too-often hides some of the prep, like chopping onions or grating cheese or even entire sub recipes (maybe skip anything with sub recipes). If there’s a term you don’t understand, Google it. Almost every mysterious recipe term has been clearly defined online now.

Do your best as a beginner to follow the recipe, but also give yourself permission to deviate if the current situation means you don’t have an ingredient or piece of equipment on hand. Every recipe not written during World War II or in spring 2020 assumes a certain American bourgeois abundance. There’s been a run on garlic? Your tomato sauce will lack some pleasure, but it will still be tomato sauce. Only a few things will utterly wreck a non-baked-good: burning it, undercooking it, over-salting it, or, in certain cases, depriving it of moisture. Under-salting will make things taste flat and disappointing, but you can still eat them. Oil plus salt plus fire is as basic as cooking gets, and if you have those things and something you can cook, you have a meal.

The internet is chock full of free recipes and advice, but the cooking internet stuffers from misinformation as much as any other. A good rule of thumb is to use recipes from publications with test kitchens and bloggers who have proven the test of time, though you may have to pay for those recipes. A few publications have also made serious investments in teaching the fundamentals (though all of them mix in somewhat fussier recipes with the true basics): the New York Times’ How to Cook; the Washington Post’s round-up of recipes and techniques; the LA Times’ ongoing recipe series How to Boil Water; Bon Appetit’s Basically vertical; and Serious Eats’ coronavirus cooking guide. (Your local paper really could use those subscriptions right now if it has a cooking section.)

If you’ve got the money, order a cookbook or two or ten. You don’t have Salt Fat Acid Heat? Buy or borrow Salt Fat Acid Heat. No cookbook explains better the whys and hows of cooking, and the fundamentals of technique, while being refreshingly empowering. Thanks to that book, I (mostly) salt my food appropriately, and in friends’ eyes I became a 50 percent better cook.

When to Cook

Assume it will take you sixty to ninety minutes to prepare and clean up after any meal that’s not scrambled eggs. I don’t care if the recipe says thirty minutes. You’re new to this, and some of us are just slower in the kitchen. Play some music, catch up on a podcast, and, if you’re not sheltering solo, make a roommate or loved one help. If you don’t want to spend an hour cooking, choose a recipe that takes a long time but requires little from you, like baked potatoes or a pot of beans, so you can get other things done.

Equally important is knowing when not to cook. More than half my social distancing meals are not meals I’ve cooked, but repurposing of leftovers I cooked previously. I wouldn’t try to cook three meals a day from scratch right now (or… ever?). Trick yourself into thinking something is a different meal by plopping an egg on it or putting it in a tortilla instead of over rice.

Assemble Your Tools and Stock Your Pantry

Need a definitive guide to stocking your pantry and refrigerator for a week or two of cooking from home? Eater has that for you right here.

Not sure where to buy groceries right now? Restaurants are turning into markets, and lots of farms are offering CSA boxes. Fresh produce and meat and eggs from small producers taste more like themselves and make simple meals tastier, and if you can afford to support small producers right now it’s a great way to help the entire food system.

And as far as tools go, head over here for some products that make your kitchen an easier place to cook.

What to Cook

Roast Vegetables

You know what you can do with any type of vegetable you wouldn’t eat raw, and some that you would? Toss it with olive oil and salt, drop it on a sheet pan, and roast it. The only important thing is not to crowd what you’re roasting, so every piece gets nice and crispy. I like to roast at 425. Don’t want to chop? Roast a potato or sweet potato whole.

The Kitchn: Emma Christensen’s “How to Roast Any Vegetable”

New York Times: Melissa Clark’s “Roasted Vegetables”

Lucky Peach: Peter Meehan’s “Roasted Sweet Potatoes”

Stir Fry

Vegetables that don’t make sense for the oven, and even a few that do, are also great cooked super hot in a pan or wok. There’s all sorts of ways to saute, and stir-frying is one of the best for achieving flavor, both in terms of hitting the food with tons of heat and making the pan sauce part of the dish. This is also a simple way to use up ground meat and leftover rice (fried rice!).

LA Times: Genevieve Ko’s “The Easiest Way to Stir-Fry Vegetables”

Serious Eats: J. Kenji López-Alt’s “Wok Skills 101”

The Woks of Life: How to Make Stir-Fry the Right Way

Greens

You will never be disappointed to have a batch of cooked greens in the fridge. “Greens” is a broad category, ranging from chard to kale to dandelion to bok choi; they can be added to every type of meal for a shot of color and pleasant bitterness. There’s a few basic ways to cook them:

For leafy greens, Lukas Volger’s recipe for braised greens from his new book Start Simple is great and versatile.

If your pantry is a bit better stocked, try the Grandbaby Cakes recipes for collard and mustard greens.

This LA Times story on greens mania from 1986 (!) has a variety of braising options (time to bring back creamed kale?).

World’s Best Braised Cabbage from Taste is not lying.

If you don’t have time to cook the greens, try Toni-Tipton Martin’s recipe for wilting them.

Eggs

If you put an egg over roast vegetables or cooked greens, or drop it into soup, or plop it on top of rice, it becomes dinner. The two easiest ways to make the egg are to fry it up all crispy, or boil it until its yolk is still slightly soft. Cannelle et Vanille has an olive oil fried egg recipe from 2014, which likely helped kick off the trend. It’s a good one. The LA Times has two ways of looking at the ubiquitous jammy egg; Bon Appetit’s recipe calls for an ice water bath, which is super useful for quick peeling.

Rice

I rely on a rice maker; they can be pretty cheap and are usually easy to buy at grocery stores — at the moment I’m sure it’s much less predictable. If you can’t get a rice maker or don’t want one, it’s very possible to make rice on the stovetop. Also, rice in its creamy porridge form is another great platform for a meal or turning leftovers into a meal.

NY Times: Tejal Rao’s “How to Make Rice”

Tasty: “How to Cook Perfect Rice Every Time” [Video]

Serious Eats: Shao Z’s “How to Make the Silkiest, Most Comforting Congee”

Just One Cookbook: Nami Hirasawa Chen’s “Japanese Rice Porridge (Okayu)”

Beans

Cooking dried beans is maddeningly simple. The recipe can be as minimal as: Put the beans in a pot, glug a generous glug of fat on top, cover with water, add salt, and simmer for an hour or two. There’s a lot of tinkering and competing wisdom and differing culinary traditions behind this simple recipe, and it’s worth reading up. Warning: not all these recipes agree with each other. Pick one that works for you. Or keep cycling between them and cross referencing, because that’s what I do. I’m sure having a clay pot is great; I promise you don’t need one. Canned beans are always worth having around, and easy to doctor up.

Washington Post: Joe Yonan’s “Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.”

Rancho Gordo: “Cooking Basic Beans in the Rancho Gordo Manner”

NY Times: Tejal Rao’s “Cannellini-Bean Pasta with Beurre Blanc”

Isabel Eats: Isabel Orozco-Moore’s “Easy Refied Beans”

Roast Chicken

Beautifully burnished birds have become fetish objects on restaurant menus, and wrangling a whole four- or five-pound carcass might feel like more trouble than it’s worth. But don’t let the $70 ‘for two’ chickens of the past fool you; a roast whole chicken is an economical leftovers machine much greater than any sum of chicken parts. There are perfect and less perfect ways to do it, but you don’t need a cast-iron pan or string for trussing or butter under the skin. You just need a chicken, some salt, and a hot, hot oven.

NY Times: Mark Bittman’s “Simplest Roast Chicken”

Epicurious: Thomas Keller’s “My Favorite Simple Roast Chicken”

Taste Cooking: JJ Goode’s “How to Roast a Chicken? The Answers Are Horrifying.”

Salt Fat Acid Heat: Samin Nosrat’s Buttermilk-Marinated Roast Chicken

Can’t find whole chicken? Bone-in chicken thighs roast up even easier. Bonus: The chicken can be roasted in the same pan as hardier vegetables like potatoes or turnips.

Stock and Soup

Homemade stock is another dish that sounds intimidating but is dead simple and tastes so much better than canned. The only major investment is time. The recipes below call for a few more ingredients or using chicken wings (also great), if you can get them, but basic techniques here will work with whatever you have on hand, including only the picked-over husk of that chicken you roasted. Vegetarian stocks are easy to make with the root vegetables in your fridge or dried mushrooms. Pick up dried kombu, a type of seaweed, and bonito flakes at an Asian grocery store, and you can make dashi.

The Kitchn: Emma Christensen’s “How to Make Homemade Chicken Stock”

Smitten Kitchen: Deb Perelman’s “Perfect, Uncluttered Chicken Stock”

China Sichuan: “Basic Chinese Chicken Stock”

Just One Cookbook: Nami Hirasawa Chen’s “How to Make Dashi”

The Kitchn: Emma Christensen’s “How to Make Vegetable Stock”

101 Cookbooks: Heidi Swanson’s “10 Minute Instant Pot Mushroom Broth”

Now that you have stock, you have yet another way to use up that leftover chicken, beans, greens, rice, and whatever still needs cooking in your fridge. Clean-out-the-fridge soup is definitely a thing.

Pasta

There are many, many pasta recipes out there. The thing I wish someone had told me about pasta much sooner is how to sauce it. If you ever wondered why dumping some marinara sauce or butter on noodles always felt a little disappointing, it turns out there’s a very simple way to fix it! Toss the noodles hot in the sauce. Check out Serious Eats’ guide to saucing for more details.

Baking

I bought a box of brownie mix on a recent grocery store run, and I think you should too. That said, if you think baking from scratch will cheer you up, here’s a few ways to get started.

Taste Cooking: Odette Wiliams “A Cake to Snack On (and On and On)”

King Arthur Flour: “Chilling Cookie Dough”

Eater: Dayna Evans’ “Everyone’s Making Sourdough Now — Here’s How to Get Started”

Cook Safely

A word on kitchen safety: Much of it is common sense, but it’s good to brush up on. Here are the FDA guidelines, and here’s a good rundown on how to deal with all those sharp objects and open flames. That expert hand washing and disinfecting you’re doing will help you keep your kitchen and food safe, too. There is currently no evidence of foodborne transmission of the novel coronavirus; here’s how to grocery shop safely. If you are afraid of cooking meat, here’s how to conquer those fears.

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Photo by Maciej Toporowicz, NYC / Getty

How to get started on your cooking journey, from frying eggs and saucing pasta to roasting chickens and making soup

So you’re really, really into food. You also have no idea how to cook it. I get it, I’ve been there. There are more of us than you might think: Younger Americans grew up in a system awash in convenience foods, while our parents were working longer and harder and had less and less time to cook. Then, when we became adults, time and money were scarcer still, and restaurants became the places we gathered with our friends.

When I taught myself to cook at home, I immediately discovered most recipes aren’t written for anxious beginners. Instead, they assume the cook is already competent and looking to level up or add another dish to their repertoire. The rewards and demands of social media virality have only supercharged recipes’ emphasis on novelty and visual beauty. As someone who now knows how to cook, I love reading about a hack for cooking short ribs or a surprising use for my rice cooker. But back when I barely knew how to boil water, recipes telling me which tweak or technique yielded ideal results made turning on the oven feel high stakes. All that emphasis on aspiration and perfection made it way too hard to get started.

I’ve been cooking at home for a decade now, and to be honest, I’m still pretty basic. I sometimes feel embarrassed that I haven’t moved on from roasting chickens and simmering beans, but right now, basic-ness isn’t a crutch — it’s useful. With that spirit in mind, I’ve put together a series of recipes, and notes on recipes, that get really, really basic. Think of it as a roadmap to kitchen competence, a few pages from the grammar manual of home cooking from the dialect I speak.

The most important thing about learning how to cook is to resist perfectionism, and redefine what a home cooked meal is. That was true before we were sheltering in place and limiting our grocery outings to the bare minimum, and now it’s essential. Chicken thighs roasted with salt and olive oil, alongside some root vegetables cooked in the same pan? Highlight of the week. Rice and an egg and maybe some kimchi from the back of your fridge? Delicious. Cheesy pasta? Hell yes. Beans on tortillas or over some toasted stale bread? Dinner once a week for me.

How to Read (and Pick) a Recipe

Every guide like this starts out with the same advice: Read the recipe all the way to the end before you start cooking anything. That’s because even if it feels like kind of a cop move to read and follow the recipe, actually doing so removes much of the stress you might associate with cooking — which often happens when the pan is searing hot and you realize you need soy sauce right that second. Read the ingredients list too! It tells a story, and all-too-often hides some of the prep, like chopping onions or grating cheese or even entire sub recipes (maybe skip anything with sub recipes). If there’s a term you don’t understand, Google it. Almost every mysterious recipe term has been clearly defined online now.

Do your best as a beginner to follow the recipe, but also give yourself permission to deviate if the current situation means you don’t have an ingredient or piece of equipment on hand. Every recipe not written during World War II or in spring 2020 assumes a certain American bourgeois abundance. There’s been a run on garlic? Your tomato sauce will lack some pleasure, but it will still be tomato sauce. Only a few things will utterly wreck a non-baked-good: burning it, undercooking it, over-salting it, or, in certain cases, depriving it of moisture. Under-salting will make things taste flat and disappointing, but you can still eat them. Oil plus salt plus fire is as basic as cooking gets, and if you have those things and something you can cook, you have a meal.

The internet is chock full of free recipes and advice, but the cooking internet stuffers from misinformation as much as any other. A good rule of thumb is to use recipes from publications with test kitchens and bloggers who have proven the test of time, though you may have to pay for those recipes. A few publications have also made serious investments in teaching the fundamentals (though all of them mix in somewhat fussier recipes with the true basics): the New York Times’ How to Cook; the Washington Post’s round-up of recipes and techniques; the LA Times’ ongoing recipe series How to Boil Water; Bon Appetit’s Basically vertical; and Serious Eats’ coronavirus cooking guide. (Your local paper really could use those subscriptions right now if it has a cooking section.)

If you’ve got the money, order a cookbook or two or ten. You don’t have Salt Fat Acid Heat? Buy or borrow Salt Fat Acid Heat. No cookbook explains better the whys and hows of cooking, and the fundamentals of technique, while being refreshingly empowering. Thanks to that book, I (mostly) salt my food appropriately, and in friends’ eyes I became a 50 percent better cook.

When to Cook

Assume it will take you sixty to ninety minutes to prepare and clean up after any meal that’s not scrambled eggs. I don’t care if the recipe says thirty minutes. You’re new to this, and some of us are just slower in the kitchen. Play some music, catch up on a podcast, and, if you’re not sheltering solo, make a roommate or loved one help. If you don’t want to spend an hour cooking, choose a recipe that takes a long time but requires little from you, like baked potatoes or a pot of beans, so you can get other things done.

Equally important is knowing when not to cook. More than half my social distancing meals are not meals I’ve cooked, but repurposing of leftovers I cooked previously. I wouldn’t try to cook three meals a day from scratch right now (or… ever?). Trick yourself into thinking something is a different meal by plopping an egg on it or putting it in a tortilla instead of over rice.

Assemble Your Tools and Stock Your Pantry

Need a definitive guide to stocking your pantry and refrigerator for a week or two of cooking from home? Eater has that for you right here.

Not sure where to buy groceries right now? Restaurants are turning into markets, and lots of farms are offering CSA boxes. Fresh produce and meat and eggs from small producers taste more like themselves and make simple meals tastier, and if you can afford to support small producers right now it’s a great way to help the entire food system.

And as far as tools go, head over here for some products that make your kitchen an easier place to cook.

What to Cook

Roast Vegetables

You know what you can do with any type of vegetable you wouldn’t eat raw, and some that you would? Toss it with olive oil and salt, drop it on a sheet pan, and roast it. The only important thing is not to crowd what you’re roasting, so every piece gets nice and crispy. I like to roast at 425. Don’t want to chop? Roast a potato or sweet potato whole.

The Kitchn: Emma Christensen’s “How to Roast Any Vegetable”

New York Times: Melissa Clark’s “Roasted Vegetables”

Lucky Peach: Peter Meehan’s “Roasted Sweet Potatoes”

Stir Fry

Vegetables that don’t make sense for the oven, and even a few that do, are also great cooked super hot in a pan or wok. There’s all sorts of ways to saute, and stir-frying is one of the best for achieving flavor, both in terms of hitting the food with tons of heat and making the pan sauce part of the dish. This is also a simple way to use up ground meat and leftover rice (fried rice!).

LA Times: Genevieve Ko’s “The Easiest Way to Stir-Fry Vegetables”

Serious Eats: J. Kenji López-Alt’s “Wok Skills 101”

The Woks of Life: How to Make Stir-Fry the Right Way

Greens

You will never be disappointed to have a batch of cooked greens in the fridge. “Greens” is a broad category, ranging from chard to kale to dandelion to bok choi; they can be added to every type of meal for a shot of color and pleasant bitterness. There’s a few basic ways to cook them:

For leafy greens, Lukas Volger’s recipe for braised greens from his new book Start Simple is great and versatile.

If your pantry is a bit better stocked, try the Grandbaby Cakes recipes for collard and mustard greens.

This LA Times story on greens mania from 1986 (!) has a variety of braising options (time to bring back creamed kale?).

World’s Best Braised Cabbage from Taste is not lying.

If you don’t have time to cook the greens, try Toni-Tipton Martin’s recipe for wilting them.

Eggs

If you put an egg over roast vegetables or cooked greens, or drop it into soup, or plop it on top of rice, it becomes dinner. The two easiest ways to make the egg are to fry it up all crispy, or boil it until its yolk is still slightly soft. Cannelle et Vanille has an olive oil fried egg recipe from 2014, which likely helped kick off the trend. It’s a good one. The LA Times has two ways of looking at the ubiquitous jammy egg; Bon Appetit’s recipe calls for an ice water bath, which is super useful for quick peeling.

Rice

I rely on a rice maker; they can be pretty cheap and are usually easy to buy at grocery stores — at the moment I’m sure it’s much less predictable. If you can’t get a rice maker or don’t want one, it’s very possible to make rice on the stovetop. Also, rice in its creamy porridge form is another great platform for a meal or turning leftovers into a meal.

NY Times: Tejal Rao’s “How to Make Rice”

Tasty: “How to Cook Perfect Rice Every Time” [Video]

Serious Eats: Shao Z’s “How to Make the Silkiest, Most Comforting Congee”

Just One Cookbook: Nami Hirasawa Chen’s “Japanese Rice Porridge (Okayu)”

Beans

Cooking dried beans is maddeningly simple. The recipe can be as minimal as: Put the beans in a pot, glug a generous glug of fat on top, cover with water, add salt, and simmer for an hour or two. There’s a lot of tinkering and competing wisdom and differing culinary traditions behind this simple recipe, and it’s worth reading up. Warning: not all these recipes agree with each other. Pick one that works for you. Or keep cycling between them and cross referencing, because that’s what I do. I’m sure having a clay pot is great; I promise you don’t need one. Canned beans are always worth having around, and easy to doctor up.

Washington Post: Joe Yonan’s “Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.”

Rancho Gordo: “Cooking Basic Beans in the Rancho Gordo Manner”

NY Times: Tejal Rao’s “Cannellini-Bean Pasta with Beurre Blanc”

Isabel Eats: Isabel Orozco-Moore’s “Easy Refied Beans”

Roast Chicken

Beautifully burnished birds have become fetish objects on restaurant menus, and wrangling a whole four- or five-pound carcass might feel like more trouble than it’s worth. But don’t let the $70 ‘for two’ chickens of the past fool you; a roast whole chicken is an economical leftovers machine much greater than any sum of chicken parts. There are perfect and less perfect ways to do it, but you don’t need a cast-iron pan or string for trussing or butter under the skin. You just need a chicken, some salt, and a hot, hot oven.

NY Times: Mark Bittman’s “Simplest Roast Chicken”

Epicurious: Thomas Keller’s “My Favorite Simple Roast Chicken”

Taste Cooking: JJ Goode’s “How to Roast a Chicken? The Answers Are Horrifying.”

Salt Fat Acid Heat: Samin Nosrat’s Buttermilk-Marinated Roast Chicken

Can’t find whole chicken? Bone-in chicken thighs roast up even easier. Bonus: The chicken can be roasted in the same pan as hardier vegetables like potatoes or turnips.

Stock and Soup

Homemade stock is another dish that sounds intimidating but is dead simple and tastes so much better than canned. The only major investment is time. The recipes below call for a few more ingredients or using chicken wings (also great), if you can get them, but basic techniques here will work with whatever you have on hand, including only the picked-over husk of that chicken you roasted. Vegetarian stocks are easy to make with the root vegetables in your fridge or dried mushrooms. Pick up dried kombu, a type of seaweed, and bonito flakes at an Asian grocery store, and you can make dashi.

The Kitchn: Emma Christensen’s “How to Make Homemade Chicken Stock”

Smitten Kitchen: Deb Perelman’s “Perfect, Uncluttered Chicken Stock”

China Sichuan: “Basic Chinese Chicken Stock”

Just One Cookbook: Nami Hirasawa Chen’s “How to Make Dashi”

The Kitchn: Emma Christensen’s “How to Make Vegetable Stock”

101 Cookbooks: Heidi Swanson’s “10 Minute Instant Pot Mushroom Broth”

Now that you have stock, you have yet another way to use up that leftover chicken, beans, greens, rice, and whatever still needs cooking in your fridge. Clean-out-the-fridge soup is definitely a thing.

Pasta

There are many, many pasta recipes out there. The thing I wish someone had told me about pasta much sooner is how to sauce it. If you ever wondered why dumping some marinara sauce or butter on noodles always felt a little disappointing, it turns out there’s a very simple way to fix it! Toss the noodles hot in the sauce. Check out Serious Eats’ guide to saucing for more details.

Baking

I bought a box of brownie mix on a recent grocery store run, and I think you should too. That said, if you think baking from scratch will cheer you up, here’s a few ways to get started.

Taste Cooking: Odette Wiliams “A Cake to Snack On (and On and On)”

King Arthur Flour: “Chilling Cookie Dough”

Eater: Dayna Evans’ “Everyone’s Making Sourdough Now — Here’s How to Get Started”

Cook Safely

A word on kitchen safety: Much of it is common sense, but it’s good to brush up on. Here are the FDA guidelines, and here’s a good rundown on how to deal with all those sharp objects and open flames. That expert hand washing and disinfecting you’re doing will help you keep your kitchen and food safe, too. There is currently no evidence of foodborne transmission of the novel coronavirus; here’s how to grocery shop safely. If you are afraid of cooking meat, here’s how to conquer those fears.

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