#blooming onion sauce

[skeletonpendeja]

Shit I been cooking lately

#upper left was tonight; baked chicken w sauteed broccoli and stovetop mac w sharp ny cheddar #upper right was last night; fried dry rubbed wings w steamed broc and a serving of arroz con mais #lower left is a pizza w a peeled tomato marinara- sliced mozz- THEN pepperoni peppers and onion then topper w shredded mozz #and lower right is pan fried dry rubbed pork chop chunklets w a new zealand white cheddar mac and broiled asparagus seasoned w parmesan #bones rattle #if you need a metric on how old i am i am officially posting food pics #i cant wait till tomatoes are in season so i can do my big pasta shells w mozz pearls and freshly crushed tomatoe sauce and basil #plus i wanna learn how to do chicken n broccoli or bulgogi soon #i need to try some red meat. #plus i still have my ground turkey pastelitos to make... #ive been doing cooking after work as opposed to going right to drawing or gaming and its been soothing after a long day #baking too #i made a big yellow cake in a hotel pan and cookies for later #which is now tbh :3c #''gwen are u getting fatter'' YEA IM EATING FOR MYSELF FOR THE FIRST TIME IN A WHILE #SHUT UR GAB AND EAT MY MANDOLINED CARROTS AND PEAS I PUT CHILI FLAKES IN THE BUTTER SO THEY CAN BLOOM IN FLAVOR W THE CARROTS

[firemanwhenthefloodsrollback]

Happy Valentine’s Day Buffy and Spike, my gift for you both is a short sweet little hurt comforty one shot about missing Valentine’s Day to fight evil but loving each other anyway

And a drabble about what happens when you let your boyfriend eat a blooming onion off your body as a treat

#I am British I do not understand what blooming onions are at all #so I suppose in many ways I share spikes sense of wonder #please someone tell me what dipping sauce comes with a blooming onion #I’m begging #Buffy #spuffy #Buffy fic #spuffy fic #buffy fanfiction

[vlaroche]

Blooming Onion This blooming onion is double-dipped in batter and flour, deep-fried until crispy, juicy, and golden, and served with spicy mayonnaise dipping sauce. 1/4 teaspoon paprika, 1/4 teaspoon dried oregano, 1 cup all-purpose flour, 1.5 teaspoons cayenne pepper, 1/2 teaspoon ground black pepper, 1 cup milk, 2.25 teaspoons ketchup, 1/8 teaspoon ground cumin, 1 egg, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1 large onion, 1/2 cup mayonnaise, 1 pinch cayenne pepper, 1 pinch ground black pepper, 2 quarts vegetable oil for deep-frying, 1/4 teaspoon dried thyme, 2 tablespoons cream-style horseradish sauce, 1.5 teaspoons salt

#onion recipe #sauce #cayenne pepper #flour #ground black pepper #blooming onion

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

#recipe #vegan recipe #cooking #vegan cooking #TVP #Nepali #dumplings #momos #green onions

[squadron-of-damned]

What is cheese in your country eaten with and how does it taste?

Usually here is cheese slapped on bread and eaten like that, or grated on pasta.

The "base" cheese which most people buy and to which they compare the others is Gouda. Gouda is mild of taste, inoffensive, but also here you won't get Gouda that will blow yours socks off. It is cheap for cheese. A cheaper alternative is Edam. Edam is boring, it tastes like wet milk fat. Neither Gouda nor Edam are Czech cheeses, but they are the most commonly bought. Both are hard cheeses.

Probably the most commonly bought Czech cheese is Hermelín. It is an imitation of Camembert, the name actually means "ermin stole" and it comes from the white mould coating. It is soft and a little tangy, a good and well aged Hermelín will have a bit tougher core. In my opinion it is somewhat more flavourful than Camembert, but it is not so soft. It is good for charcuterie boards, can be served marinated in oil with onion and usually some herbs and pepper (that is "pickled"), or covered in breadcrumbs and deep fried like a schnitzel and then served with usually fries and cranberry sauce/marmalade. You can, of course, also cut it in slices and slap it on the bread, but that is incredibly barbaric. Everyone here does it. Hermelín pairs well with white wine, but pickled/marinated is a beer thing.

What I see often in stores but not often bought, save for my grandma, is Blaťácké zlato ("quag gold"). It is a knock off of Bel Paese. It is a bit tart, soft, kinda feels like eraser in your mouth. It is boring. It can be made interesting by inserts, for example green pepper or walnuts. It is recommended to accompany white wines, I suppose to make you appreciate that you have something besides the cheese. If you leave it long enough next to unpacked Hermelín (or Camembert), it will adopt the mould and in a week or two you'll have a new Hermelín piece.

Niva ("floodplain") is a cheese that people either love or hate, very rarely they are indifferent. It is an imitation of Roquefort, but it is made out of cow milk instead of sheep, so it feels less aggressive if you grew up on cow milk (most people have). It is a semi-hard crumbly cheese, if it is really aged it becomes less crumbly and more spreadable, like butter. It has blue-green mould through it, and it tastes quite salty and mould-spicy. It is an affordable bluegreen mould cheese and it doesn't have any strong (or weak) odour, which for a lot of people is a plus. a thing you might want to slap on quatro formaggi pizza. I like grilled cheese including niva. I am not aware of niva being paired with any specific drink. I usually am plain evil and accompany it with milky tea and/or cacao to remind my taste buds that the life could be worse.

Probably the best known national phenomenon is olomoucké tvarůžky, sometimes also olomoucké syrečky (Olomouc curd cheese). It is a ripened soft cheese, very yellow. It has a pungent taste and smell. It is supposedly used in regional kitchen, but I cannot imagine how or why, because increasing the temperature of this cheese warrants a biohazard warning, or so the joke goes. They do taste better when you let them warm up, though, the taste blooms out into fullness. Do nto eat them straight out of the fridge. Some households have special glass (or plastic) covers and plates to put syrečky on where they can warm up while remaining covered. You usually don't lose syrečky for log, you can sniff them out. Tvarůžky are usually paired with beer.

#cheesy ask?

[fafi-and-oblivia]

A quick note coming from Fafi on what Thanksgiving is, for those of you that don't celebrate it :] Thanksgiving is a holiday primarily celebrated in the USA and Canada. Its a meal where you come together with most commonly family but can also include friends as well. Its a time to give thanks and come together. Every family will do it differently and have different traditions but that's the basic description of the holiday. Anyhow enjoy!

THANKSGIVING WITH THE WHOLE BLOOMING PANIC GANG HCS

sal and his wife happily host everyone at their house

you, quest, nightowl, toaster, biglady, june, and even xyx show up in person

and everyone thinks onion isn't coming because of his lack of enthusiasm in the chats about the whole thing, but he shows up and surprises everyone

unfortunately two2 couldn't make it (his mom wouldn't let him 💀) but he hops on a facetime with someone so he can say hi to everyone

xyx is probably wearing a christmas sweater and sunglasses when he inevitably rolls in late

sal and his wife cook a lovely thanksgiving dinner but everyone else brings something to add

when everything is said and done, sal and his wife made a big turkey (and also a vegetarian roast!!), cranberry sauce and stuffing, quest brought mashed potatoes, biglady brings green bean casserole, xyx buys dinner rolls at the store, nightowl brings cookies, and june bakes like 3 pies

you bring enough drinks for everyone; cider, champagne, etc.

everyone sits around salo's dinner table (which surprisingly has enough room for everyone, but not enough chairs so some of yall have folding chairs or lawn chairs)

someone probably says grace based off of onion's insistence 

everyone digs in and banters throughout the meal, making the most of your time altogether 

quest is probably really nervously polite the whole time

he also probably scolds nightowl's table manners, which they all call him old for

you talk about work, school, the plane rides, love lives, plans for the future, and ofc bloomic 

sal tells everybody stories and you all listen intently and ask questions 

you crack jokes and talk as if you'd known each other your whole lives, as if you'd never been separated by thousands of miles and computer screens

you're pretty sure you even saw onion smile

and when everyone leaves the table that night, heading back to hotels and such, they leave feeling full; both their stomachs and their hearts

(Headcanon list made by Oblivia <3)

A (Early) Thanksgiving to Remember

This fic is placed after Toasty’s route, SO THERE WILL BE SPOILERS FOR BLOOMING PANIC. You can pick who you want to come with to the party, this will change a few things and how you interact with the LI (love interest), it’s implied that you live with your current LI in the fic. I will italicize and underline all the choices so you know where to click. That should be all, enjoy! :) -Fafi

Who did you come with to the Thanksgiving dinner?: (Click option to proceed)

Nightowl Quest Toasty Xyx

(If there are any complications with the links let me know -Fafi) (Edits made to story on(11/25/2023): fixed some link issues I found, apologies for the inconveniences! everything should work smoothly now <3 -Fafi)

#blooming panic #Oblivia's Headcanons #Fafi's Writing #bloomic #xyx #quest #salociN #biglady #two2 #june #nightowl #toasty #onionthief #bloombot #nakedtoaster #bloomic xyx #bloomic quest #bloomic nightowl #bloomic nakedtoaster #bloomic toasty #fanfic #fanfiction #bp quest #bp toasty #bp nakedtoaster #bp nightowl #bp xyx #bp june #bp two2 #bp biglady

[siberat]

“Let’s get this party started, right? My first food choice will be a classic appetizer- this blooming onion. *Picks up dish and holds toward the camera* Just look how huge this battered beast is! I just love how pretty this looks; the giant onion cut to look like a flower is so cute…almost too cute to eat.

I’m just kidding; of course, I’m gonna dig into this deep-fried dish. And I heard the sauce is simply to die for! *Tears off a few petals, dunks into sauce, and eats* But enough about my food, let’s move on to the first question, shall we?

*Squints at a datapad* First up is from an anonymous asker, who is eyeing up my wonderfully huge spread here. They ask which of these foods you are most excited to try.

*Face lights up, then scrunches, deep in thought* And this is going to be hard to answer: all these foods just look so scrumptious! One could never go wrong with Altihex rolls or ice cream! And, of course, that crystal cherry pie is universally famous! *Stifles a laugh* 

But if I had to choose just one…. Hmmm… *Bites lower lip* I suppose I am most excited to try these mini-cinnabar pancakes. *Points to the smaller plate of fluffy, purple cylinders loaded with syrup* They are a new receipt I recently found, and figured I would share my first time experiencing them with you! However, I am not going to eat these quite yet. *Wags a finger, then polishes off the blooming onion*

Hmmmm… this onion was very sweet, and the batter was so crisp and flavorful! I sure demolished this flower, huh? *Shows emply plate* And the remoulade dipping sauce had just the right amount of kick to it! Spicey, but not burn your mouth off!

What should I sample next? *Optics scan the table* Oh! This fried robot-chicken looks like a swell choice, doesn’t it? *Pauses, looking at camera* Oh, I sure hope you all are munching on your favorite foods, too. I’d hate to be the only one stuffing my face silly!

But just look at these legs, wing and breast! *The dish is grabbed and set upon his lap* Once again, it is a fried dish. Yes, it most definitely is not the healthiest, seeing as it is loaded with grease. Shyly smiles* But that is what makes it so good! Please, pardon me while I sink my fangs into this drumstick. *Picks up a leg and bites into it*

Oh, my stars! *Optics widen in enjoyment* This is just divine! Did you all hear that crunch? *Looks at camera* The skin is slightly salty, but the meat is so juicy and savory! Oh, I wish I could share this with you all!

*Lifts an arm and points a finger* But I can share the next shout with you: I love your décor Drift!

Oh, thank you for taking notice, Fox! *Smiles sweetly, optics forming half-moons* I simply love springtime colors, don’t you? They create such an uplifting atmosphere and always make me happy! Perfect for meditating, wouldn’t you say? *Nods helm*

Oh, and allow me to show off the aroma therapy candles! *Beckons to his left* I have the lavender ones burning now. They assist in calming one's processor and just relaxing your frame. After a long day working next to Rodi/mus, the smell takes away your stress and anxiety. 

*Face drops in shock* Please. Don’t tell him I told you that. I’m only playing around! *Sucks at grease and breadcrumbs on his fingers* Oh, do pardon me- this robo-chicken is finger-licking good!

Do you guys like my quartz crystal?? *Motions to his right* It’s the seventh chakra crystal, amplifying your energy, inner thoughts, and spirituality. Plus, its colors are simply gorgeous, wouldn’t you agree?

And who would not want to look at such handsome pictures of Rat/chet? *Face lightens in joy* The one with both of us was such a sweet day: the anniversary of our courtship! And the other one…*Raises brow* well, let’s just say I cannot resist my love even when he is being such a cranky-bot!

Rat/chet is not fond of that photo, I might add. *Gives the camera a serious look* But I think he looks so cute!

Would you look at this? *Shows camera plate full of picked clean chicken frame* I sure polished off this dish! Sucked the meat right off that framework, huh? *Licks lips* That dish was tasty. Let's give this bowl of spaghetti a try. *Grabs bowl and shows to camera*

The noodles are high-quality lithium, and I purchased them freshly made right in front of me. It was entertaining to watch them roll out the dough and cut it into these tiny strips. *Points to round pink sphere on top of the noodles* And that giant meatball just seals the deal!

Let's move on to another question as I slurp this dish up. *Feeds himself a large amount of noodles and works to suck them into mouth*

Another anonny is asking about food. *Winks* I see you enjoy the finer things in life as much as I do! ‘How about a food question to help your appetite.’

Oh, my dear anon! *Playfully waves at camera* While I appreciate your concern, I don’t think I’ll need much encouragement to graze on this feast before me! My tummy was grumbling all day! ‘Do you snack often, and what is your go-to?’

Well, the teachings of Prim/us come with warnings of gluttony and greed. *Gives a serious look* Too much of a good thing can be seen as a sin. While I do see the point, I see no harm if your feasting isn’t taking from others.

However, I do not mean to get sidetracked! *Stabs meatball with fork and takes a big bite* Although, I just want to mention how good this meatball is! Rolled-up silicone with hints of feldspar…. Chef’s kiss!

I go through bouts of snacking. *Tilts helm* Casual snacking is usually heathy energon foods, such as ener-nuts, fresh crystal fruits and ener-bars are suitable for working long shifts on the bridge. Cottage cheese, made from pasteurized ener-milk, is another filling snack, full of nutrients that help you feel satiated for hours. Plus, it tastes like ricotta cheese but has more of those super fun curds! *Winks*

As for the junk foods… *Smirks* Well, I can’t lay off the sweets. I am sure you could figure that out based on the dishes I selected. I love those prepackaged mini pastries, especially the ones with cream filling! *Fingers wiggle in excitement* Talk about a sugary rush! Donuts, pies, and even candied geodes make for a much more fun break time! *Face returns to serious look* But I do tend to limit those. Sadly, they serve as a quick pick-me-up, but you tend to crash hard afterward.

And this pasta has been demolished. *Shows empty bowl* See? Nothing left!

Oh, I know what I want to taste next. Check this dish out! *Holds up selected dish *Olivine on toast with a sunny side ener-egg on top! I just love dippy eggs! *Smiles widely* It’s fun to pop them and watch all the tasty yolk spill out everywhere. And the Olivine has such a creamy and earthy taste that I simply adore! Spreading it on toasted barium bread warms it nicely and makes for a good, hearty breakfast.

Oh my. *Eyes widen, jaw drops*

This next question is fascinating. *laughs* Alcorian asks a rather funny one: ‘What’s some silly disagreement that you and Rat/chet can never come to an agreement or compromise about?’

Well, a serious one is the whole concept of spirituality, but we came to a mutual understanding about that. A silly disagreement… well… the bed sheets. *Meekly smiles*

Yes. You heard me correctly. *Holds servo out* Hear me out.

I just love to climb into a berth with tucked-in bed sheets: it feels like a giant warm hug! *Smiles, then face gets serious* Rat/Chet on the other hand, prefers the blankets to be loose. *Scrunches up face as toast is dipped into egg yolk* Claims being tucked in makes him feel smothered. What a poor baby! So, after a bit, he kicks his side loose. *Shrugs his shoulders* I try to scold him, but he assures me he will keep me tucked in. *Smiles and blushes* How can one be mad after hearing that!

Oh, I just thought of another one. *Optics widen* You get a two-for-one! And I could use your opinions on this. *sighs* When putting cups in the cabinets, do you place them face down or face up? They should be face down; that way, no dust or grimy stuff collects in them. *Tilts helm* Rat/Chet just puts them in any which way! When I discuss this with him… he gives the typical Rat/Chet response. *Gives impression of Rat/chet’s behavior* You know, the hand wave while muttering, ‘Yeah, yeah yeah.’

Oh, this olivine toast was ever so tasty! *Licks lips*That runny egg dripped all over the place but really hit the spot! Nice and toasty.

Alright. *Face goes stern* Now comes a tricky question: What’s next?”

… ……

Still taking on more askes! So, if you have a question for Dr/ift, send it in! You can send multiples. Also, if you wanted to ask as another TF character- just state so! Let’s keep this mukbang going and see if our dear swordsmech can handle all that food infront of him!

( if your ask didn’t get answered, I am saving some for other rounds)

previous: https://www.tumblr.com/siberat/733711321796837376/mukbang-are-we-recording-yeah-okay-hello-fans?source=share

#chubformers #siberatart #chubby belly #weightgain #mukbang

[a-flickering-soul]

Favorite easy recipe?

i love this QUESTION!!! whenever idk what to eat i'll make this lentil soup and it is GREAT it has protein and veggies and it is so good and adaptable and good for meal prep!! i'll put a picture of it here and add the recipe below the cut.

adapted from this recipe

Ingredients: 1 cup red lentils (I’m serious, JUST one cup, it’ll make 3-4 servings), 3 cups low-salt chicken stock or water, mirepoix (diced carrot, celery, onion), 2 hot Italian sausages, a handful of kale (washed, stripped from the stems, and torn into pieces), oil, salt, whole spices (I used cumin, mustard seeds, and black pepper) and 3 tbsp lemon juice

Saute the mirepoix in oil until onions turn translucent, then add the sausage (removed from its casing), break it up, and let it get a little browned. Add in the stock/water and lentils (I added in the kale here too since it’s tough and needs a while to cook) and bring to a boil, then turn it down to a simmer and let it go for 15-30 minutes depending on how quickly your lentils cook, stirring every now and then. Somewhere around here, check for salt and add as much as you want. Right after you take it off the heat, add in the lemon juice. During the last 5 minutes or so, take some oil, heat it up, and fry the whole spices to make tadka (infused oil + bloomed spices). Make sure you keep an eye on it and keep it moving so nothing burns (takes about a minute, should smell really good). Serve with some bread if you want and a drizzle of tadka on top!

Kale can be substituted with any leafy green vegetable (spinach and Swiss chard would probably be really good), the tadka can totally be omitted, and the sausage can be swapped for a nice ham hock, chorizo, etc, or omitted entirely to make it vegan :) also I added extra lemon juice bc I like sour things but u don’t need to. This is also good with some hot sauce and/or Greek yogurt on top too!

#it's so good and honestly what i do is when i have a day where i have enough energy i chop up a bunch of mirepoix and freeze it #but yes i love this recipe it's so simple and soothing and so good with some bread OR you could put potato pieces in there?? so good #lentils are also wicked filling and cheap as fuck for a bag of em #this is also a really fun recipe bc it's so simple there r so many ways to customize it w spices or add ins!!!! #answered #anonymous #i have a HUGE growing google doc of recipes if anyone is interested owo i love cooking and food also #if you try this tell me what you think!!

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #120

I did so much stuff today!!!!

…Okay, well actually I did only like 3 things today. But these things were very BIG things! I will talk about two of them, and then touch vaguely upon the third!

I will start with this morning! Because J and I went up in the sky in the little airplane today! We went to an airport that had a diner! I got an EPIC BREAKFAST!!! There was steak and eggs and cheddar grits, and I also got a coffee, because I don't get coffee very often, so why not! I took some pictures for you…

This is what J got! It's some kind of breakfast bowl with salsa, avocados, beans, and scrambled eggs! There's also potatoes and bacon under the eggs! I wonder if you'd enjoy something like this. He let me have a few bites; it was really good!

Here is the coffee I got! And, of course I snapped the picture of it while the cream was still swirling around; it's more interesting that way:

Here are some cheddar grits:

Here's the steak and eggs I got; it came with caramelized onions, cornbread and butter, eggs with runny yolks, and a bit of hollandaise sauce! It also came with ketchup for some reason. But I only like it on burgers, so I didn't use it.

I asked for the steak to be as rare as allowed, and I was SUPER THRILLED about the fact that they prepared it in basically the same way I do at home - brown the outside, and leave the inside mostly raw:

It was so good!!! Oh my goodness!

While at the place, I also happened upon a little space with dandelions! I'm not really sure why, but people in my world seem to really hate dandelions. It makes absolutely no sense to me, because in addition to being extremely beneficial to nearby soil for a variety of reasons, every part of the plant is edible and nutritious. One of my favorite things to do, when I can find a safe source of them, is to turn the blooms into a sweet syrup that you can use on pancakes, on ice cream, or in tea! Maybe I'll get to do that this year. For now, I'll just show you the picture I took:

Isn't it pretty? I like them!

I also took a bunch of photos along the way from the airplane window! I'll show you the best ones!

…Hey, Sephiroth? I know you can fly and stuff, and that's pretty cool. But while you're up in the sky, dancing in the clouds, do you make it a point to notice and appreciate all the lovely scenery? If you don't, then maybe you can try it next time; practicing gratitude and appreciation is one of the best ways to exercise your hippocampus until it becomes strong!

On the way home, I saw 9 great big huge birds-of-prey; I think these ones were turkey vultures. I managed to actually catch a picture of one in flight for you! Here, it's not very big in the photo, but check out the back speck in the sky:

Oh!!! Also!!! I finally got around to making the stuffed cabbage casserole today! This recipe was given to me by an awesome person called @freelanceexorcist (thanks be to ye, fren!! 💖)! I ended up modifying it a bit, just to suit the needs of those in my house; Br cannot have gluten, so I used tomato puree in place of tomato soup, and J does not like big cabbage leaves, so I cut it into little slices, and bite-sized bits are easier for M to handle than meatballs, so I kinda just... shredded everything and mixed it all together. But I used mostly the same ingredients, even if the preparation differed just a little! I'll show you what I did…

You start with cabbage!

Here's how it looks on the inside when you cut it in half!! It's pretty cool!

...It's like Brussels sprouts, but WAY bigger!

The recipe calls for whole leaves, but I cut it into shreddy bits, like this:

The cabbage was sauteed in my bacon fat confit garlic:

I poured in a can of tomato puree from there, and I let it simmer on low heat for a couple of hours:

While that was happening, I cut up 2 pounds of kielbasa, and 2 onions:

Once the cabbage was done and set aside, I caramelized the onions in more bacon fat:

I added the onions to the cabbage, and then I put a big can of diced tomatoes, a pound of Bavarian sauerkraut, and the ground meat I cooked the other day into the wok, along with a cup of rice and a can full of some beef bone broth:

I let this sit on very low heat until the rice was done cooking. I used short grain rice; it looks like this:

...In between the long bits of cooking when there was nothing else I could do, I worked on something else that I'm absolutely not going to tell anyone about! It was good!

Once the cabbage and the rice were all done, I combined the two sets of things; this took some doing simply because there was SO MUCH FOOD, oh my goodness!! But this was the result!

So... it's cabbage, caramelized onions, sauerkraut, canned tomatoes, tomato puree, beef bone broth, rice, garlic, kielbasa, ground pork, and ground beef, all cooked up nicely and mixed together in a great big awesome dish!! And it is indeed awesome!! It was said that the leftovers are even better, because the flavors are given a chance to mingle; I can't wait to find out tomorrow!

...I wish you could have been here for all of this. I wish you could be here, generally. My house does occasionally have its challenges, for sure, but still, it is happy, wholesome, and safe. There's lots of fun and interesting stuff to do. My house is a good house. You could find healing and belonging here. You could find growth and change here. And you'd fit right in. You'd fit right in with my social circle, generally; ain't a single one of us fit the definition of "normal".

Sephiroth, c'mon. The darkness doesn't suit you. It never did. And it never will. So step away from people who wanna use and abuse you, and instead step towards the people who wanna help you to feel as though you're enough exactly as you are, without needing to do something useful or amazing first.

I'll be here waiting, so... as impossible as it is, pop by for a visit soon, okay? We'll make you good snacks - all the pasta you could want, or whatever else suits your fancy - whatever you like; if I don't know how to cook it, I can figure it out, easy peasy.

I'm gonna go do other things now, and I'm going to wish you were here as I do them. I love you, and I'll write again tomorrow. Please stay safe.

Your friend, Lumine

#sephiroth #ThankYouFFVIIDevs #ThankYouFF7Devs #ThankYouSephiroth #final fantasy vii #final fantasy 7 #ff7 #ffvii #final fantasy vii crisis core #final fantasy 7 crisis core #final fantasy crisis core #ffvii crisis core #ff7 crisis core #crisis core #ff7r #final fantasy vii remake #final fantasy 7 remake #ffvii remake #ff7 remake #final fantasy vii rebirth #final fantasy 7 rebirth #ffvii rebirth #ff7 rebirth #final fantasy 7 ever crisis #ffvii ever crisis #ff7 ever crisis #ffvii first soldier #productive days #trying new recipes #wholesome

[smalltowngnoll]

Chicken Yooyu Balls

It is made purely out of chicken, no funny business. Promise.

I halved the recipe because this made 30 stuffed buns and we cannot eat them all. Double this for the full experience if you have a big party. This was also the dough that finally killed my kitchen aid mixer. RIP

Dough

1 packet yeast

3 TBS sugar

1/4 c water

1/2 c + 2 TBS milk

1/4 c butter, melted

1 egg, beaten and room temp

1 tsp salt

3 c flour

Recipe

Heat milk, butter, water, and sugar to about 110 *F. You can do just the water and sugar if you’re worried about the yeast. Let the yeast bloom. About 10 minutes.

Add melted butter, flour, salt, and room temperature egg.

Knead until an elastic dough forms. Let rise for at least an hour while you make the meatballs.

Chicken Meatballs

3/4 lb ground chicken

1/2 onion diced small

1/3 c breadcrumbs

1 egg

1 TBS tomato paste

1/3 c grated or shredded parm

1/2 bunch basil, chopped

2 cloves garlic, minced

3/4 tsp salt

juice of 1/2 a lemon

1 tsp pepper

1 tsp chili flakes

1 tsp thyme/parsley/tarragon/whatever

splash of milk

Recipe

Just mix everything in a large bowl. Add more bread crumbs if it’s soggy. Let sit so flavors meld.

Final Assembly

Your meat

Your dough

1/4 c melted butter

a 3 inch round cutter if you wanna be fancy/exact

salt, garlic salt, etc. for a topping

red sauce, for dipping. A can of pasta sauce or your own doctored up can of tomato is fine.

Recipe

First decide if you want to try the yooyu look or be sane. If your goal is to make an easier hors d’oeurve, skip step 3

Roll out your dough and cut out 3 inch rounds. Roll them out more after if needed.

Around each circle, cut six 1/2 in to 3/4 in lines towards the center. It’s easiest to cut 2 lines on opposite sides, then fill in the thirds. This will make 6 flaps. Pinch the edges of each flap together to make into a point. You should have 6-pointed star.

Roll meat into 1 inch balls and put into the center of the rounds. If you are sane, close up the dough around the ball and place seam down on a lined baking sheet. If you are crazy, fold opposite points up and go around the meatball until it is secured. I found pulling the points out each time kept the rolls neat. You would also place these face down on a lined parchment sheet.

Brush melted butter on top of the rolls. You may add salt, sesame seeds, or garlic salt on top.

Bake at 350*F for about 25 to 30 minutes. Rolls should have browned.

Let cool on the sheet for 8 minutes to make sure they are fully cooked. Serve with warm red sauce.

Shitty Picture

This is one of those recipes that tasted good but was a lot of work due to the scoring on the dough. It would have been faster to just stuff flat rounds, maybe tastier, too. If I’m making this again, I will not be going for a yooyu shape.

#neopets #neopia #nostalgia #recipe #neotag #neopetsfood #regular ass food

[najia-cooks]

[ID: A large, shallow bowl filled with soup with orange broth, noodles, mushrooms, and bell peppers, garnished with green onion and cilantro. A plate of dumplings and a bowl of sauce are visible in the background. End ID.]

Thukpa /  थुक्पा (Nepali noodle soup)

Thukpa is a Himalayan noodle soup that originated in Tibet before becoming popular in Nepal, Butan, and northeast India, where many different varieties of it are eaten in the home and as a street food. This Nepali-style version is flavored with green chilis, cumin, coriander, and ginger, and brightened with the addition of fresh herbs and lime juice. This is a warming, filling, one-pot meal, perfect for winter!

Recipe under the cut.

Patreon | Tip jar

Serves 8-10.

Ingredients:

1/2 each green, yellow, and red bell pepper, sliced

1 green hot chili pepper, slit

4 green onions, cut into 2-inch pieces

2-inch chunk ginger, minced

4 cloves garlic, minced

1 Tbsp cumin seeds, toasted and ground

1 Tbsp coriander seeds, toasted and ground

1 large or 2 small roma tomatoes, diced (150g)

250g dried thukpa noodles or Chinese wheat noodles

1/2 cup shredded cabbage

1 cup quartered button mushrooms

1 large carrot, julienned

8 cups (2L) water

1 Tbsp vegetarian chicken stock from concentrate, or 2 vegetarian chicken-flavored stock cubes (optional)

Juice of 1 lemon or lime

Bunch of garlic greens, or fresh cilantro, chopped

1 Tbsp soy sauce (optional)

Salt to taste (about 2 tsp, less if you used a stock cube containing salt)

1/2 tsp chaat masala or garam masala (optional)

Mustard oil is typically used for this soup, but you can also use any neutral oil.

Nepali thukpa noodles may be found at an Asian grocery store or purchased online. They may be labeled "Thukpa noodles" or "Himalayan noodles." Any thin wheat noodle may be used as a substitute.

Thukpa also commonly includes chicken. I have omitted it and focused on the veggies in this recipe (a lot of Nepali thukpa recipes are vegetarian!), but if you have a chicken substitute onhand you can cook it in the oil at the beginning of step 2, then remove it from the pot; return it to the soup when ready to serve.

Chickpeas, split bengal gram, or other beans are sometimes added to vegetarian versions of Nepali thukpa for protein. Add in cooked beans or grams at step 7.

Chicken stock is not usually used in this soup. I like to use a vegetarian chicken stock cube in my version to simulate the effect of boiling chicken in the soup water along with the vegetables; I think it adds a nice savor.

Instructions:

1. Boil noodles according to package directions, until they are al dente (use salted water if the noodles themselves do not contain salt). Drain noodles and rinse with cold water to halt cooking.

2. In a large pot, heat oil on medium until shimmering. Add onion and saute, agitating occasionally, 3-5 minutes until translucent. Add ginger, garlic, and green chili and fry for 30 seconds until fragrant and no longer raw-smelling.

3. Meanwhile, add half of ground coriander and cumin to a small bowl and add just enough water to form a thick paste. When garlic and ginger are fragrant, add the spice paste to the pot and cook, stirring often, until the water has evaporated to bloom the spices.

4. Add tomatoes and cook, covered, for 2 minutes until soft. Mash with the flat of a ladle.

5. Add mushrooms, carrots, cabbage, and bell peppers. Cook, uncovered, on medium low for 3 minutes, then cover and cook for another 3 minutes.

6. Add the rest of the ground coriander and cumin and stir to combine.

7. Add water (and chicken stock concentrate or cubes, if using) and bring to a boil. Cook for a few minutes until vegetables are tender and cooked through.

8. Add chaat masala or garam masala and simmer another minute.

9. Reduce heat to low. Add green onion, garlic greens, lime juice, and soy sauce and simmer for another minute.

10. Add cooked noodles (and chicken, if using) and heat until warmed through. Taste and add salt if necessary. Serve hot.

#one pot #vegetarian recipes #recipe #one pot recipes #Nepali #cooking #under an hour #bell peppers #mushrooms #green onion #tomatoes #noodles #cabbage #carrots

[prismatic-bell]

Nina's "Thank You, Diamond" Barbecue Sauce

So a couple of weeks ago, I made a post about how, after searching a ton of mommy blogs for a decent barbecue sauce recipe, I turned in desperation to Tumblr and said "I need a Black person to teach me how to make barbecue sauce." A Black woman named Diamond answered this call, and taught me some tricks of the trade and base ingredients. Then she told me to go forth and experiment, because to actually teach me how to make her barbecue sauce she'd need me in her kitchen. And a few weeks ago, at long last, I'd finally put together something I liked.

Several people asked for the recipe, which put me in a fix because I, like Diamond, grew up knowing of measuring cups as things you either used for baking or took as suggestions. But I'm making barbecue chicken tacos for work today, so I pulled out my measuring cups and got to work translating my "yeah, that looks about right"s into actual measurements for y'all. The amounts listed here will provide enough sauce for two chicken breasts, in a consistency thick enough to baste on if you're grilling. (If, like me, you're slow-cooking, just add a little water to thin it.) THINGS TO KEEP IN MIND: --all measurements are approximate; I dolloped "the right amount" into measuring devices, rather than actually measuring. Don't assume any measurements are exact.

--adjust to your taste as needed. --I have a gas stove and cooked this on low. You may need to adjust for electric ranges. --if you're the kind of person who eats habanero salsa, you won't find this spicy. If you're the kind of person who uses mild sauce at Taco Bell, you will. Adjust as needed. Be aware that nothing in this recipe adds spice for spiciness' sake, and the flavor profile will be altered if you remove all of the spicy ingredients. --taste frequently. You want to build a knowledge of what it tastes like at each step so you can check on it, plus this will help you adjust to your personal tastes. --yes, if you don't live in the Southwest you'll either have to find an international grocery or order chiles de arbol online. Don't whine, as the TikTokker who does the Glam Kitchen says, "put in the effort, Kyle!" ON TO THE RECIPE! 4-6 cloves of garlic, pressed or chopped 1/2 sweet onion, diced 1 tsp fresh grated ginger Bloom your garlic in some olive oil in a two or three-quart saucepan. You want just enough oil to lightly coat your garlic. Once you start to smell the garlic, add the onion, and some additional olive oil--again, just enough to coat the onion. Cook until onion is soft. KEEP STIRRING. Onions are like boiling milk, if you look away and blink they burn (yes, even on low heat). Add your ginger. Stir until you've got a decent mix of everything. Next, add: 1 cup ketchup 1/2 cup brown sugar, not packed Stir this well. Your ketchup will start to turn ever so slightly brown. Not by much yet, but you should see a difference from plain ketchup. (When I measured the sugar, I did it by tablespoons. DuckDuckGo tells me I actually used about 3/5ths of a cup, but find a measuring cup that does that.) Continue by adding: 2 tbsp apple cider vinegar 2 tbsp red wine vinegar 2 tsp balsamic vinegar 2 tbsp honey Stir well. If you taste at this step to learn the flavor profile, don't try to adjust anything, because all you're going to taste is acid. It's okay--it'll balance and mellow as you continue. Continue by adding the following, stirring in each ingredient as you go and tasting frequently: 1 tbsp yellow mustard (the kind you put on hotdogs) 2 tsp cocoa powder 1 tsp onion powder 1 tsp cumin 1/2 tsp turmeric 1/2 tsp ground cloves (go easy on these, add more if needed) 1 bay leaf 1 tsp chili powder 1/2 tsp smoked paprika 1 chili de arbol; remove seeds first Adjust as needed. (I added roughly 1/4 tsp mustard and another half a chili de arbol.) If you want a tangy sauce with more sweetness, add more honey; if you want just plain more sweetness, add more brown sugar. If you feel it's not smoky enough, add more of any of the following: mustard, cocoa powder, cumin, paprika. If you feel you need more tanginess, add a bit more of one of the vinegars. If it's not spicy enough, add more chili powder or chili de arbol. If you're the kind of person who likes your barbecue sauce spicy and you don't want to alter the flavor profile, add some of the chili de arbol seeds. Be aware that these may cause "spicy pockets" in the sauce and you're going to want to stir the absolute motherlove out of it to distribute them evenly. Also be aware, if you decided to taste the chili de arbol first, that the heat of the pepper itself is nothing compared to the seeds. The pepper is tasty, but the seeds make me unable to feel my lips. Simmer as long as you like on low to let the flavors meld, but be sure to add a bit of water if you do (you'll be amazed how thick this is). Say a quiet thank you to Diamond, the Black lady who went "sure, I'll take this in good faith and teach this random white person to make barbecue sauce." Baste or marinate your meat, or add meat and slow-cook. Serve with a vegetable of your choice and some good homemade fries. Enjoy. Life is good.

#recipes #cooking #barbeque #barbecue

[kinnoth]

"green curry"

-1 bunch coriander

-1 large shallot or else 2 medium shallots

-3 tbsp grated galangal or ginger

-1/2 head of garlic

-hot green chilis (i use serrano bc that's the easiest for me to find)

-2 tbsp lemongrass paste or else dried lemongrass bound in cheese cloth

-lime leaves

-fish sauce

-1 tbsp coriander seeds

-1 tbsp cumin seeds

-2 tbsp turmeric

-1tbsp cayenne

-oil for pan lube

-1 can coconut milk

-vegetables (onions, carrots, bell peppers, mushrooms, potatoes, whatever non leafy green you enjoy)

-protein (chicken, tofu, pork, whatever)

blend coriander, shallot, hot peppers, fish sauce, galangal, garlic until it forms a paste.

crush whole spices. bloom all spices in dry pan.

add paste to spices. add water until your paste is a thick soup. add lemongrass.

in a separate pot, fry off your protein and vegetables with appropriate salt. once partially cooked, add your paste/spice mixture into the pot. add lime leaves. let finish cooking the rest of the way.

turn of heat and add coconut milk. do not add coconut milk to boiling curry or else coconut milk will split.

serve with rice.

serves 2 wives or at least 4 guests

#recipes???? #clean plate club

[tashabilities]

It's raining.

I made bread and it tastes good but looks terrible so i'ma try again

My loaf pan is a half inch smaller than standard loaf pans, too,

So i'ma get a real loaf pan and hit it one more time.

I made basically two loaves because I knew all that dough wasn't gon fit in that pan, but overestimated how much dough to cut off the loaf.

Now I see I could've let a li'l more of the dough be in the loaf pan.

It's a tasty bread,

I can make garlic bread out of it to go with the stuffed shells, and reclaim that old recipe,

But I can't make a sandwich out of it,

Both loaves are too small and oddly shaped.

I might can make a sandwich out of the smaller small loaf, cut it lengthwise.

It's a li'l tough, too, maybe I should take it out at 25 minutes vs 30.

I put the last of that bag of chickpeas for my salads in the instant pot for an hour and 40 minutes and yes, that's it.

I grated the mozzarella for the shells and the Jack and sharp cheddar for the nacho cheese sauce experiment, whenever I stop being scared of lemon juice and baking soda.

I washed a fuck ton of dishes and ate a great salad and a potato for dinner because I didn't have energy for shells.

I need a white onion and a red onion and more active dry yeast.

One packet of the yeast I had was dead, didn't bloom at all, but the second packet was the one.

I'm so glad I reclaimed my kitchen.

My people show you love by feeding you,

So it's really been a process of giving the love to myself first like,

I don't have anybody to cook for but no,

I'M somebody to cook for.

And it's not gon make or break me to experiment with two cups of flour and 8 ounces of cheese.

I'm learning new things, trying new things.

Issa process.

[rickestrickofall]

@bluesuited

@rickestrickofall liked x for a starter!

"give me anything strong," he spoke to the bartender as he sat down at the bar, it had been a long night at the shooting range and rook could still hear the ringing in his ears. maybe this place could drown out all of that with the loud club music in the background. once given his drink--to which he noticed the color to be teal, he began to nurse it, unaware of the guest who took a seat next to him.

"Where's the rest of the village people? Zing." A deadpan expression catered to Rick's features immediately, as empty of a victory as the finger pistol that was now being holstered as he folded his arms over the bartop. Not his best work, but he wasn't going to waste the good stuff on a Rick cop. Did someone say 'identity crisis?' No, thanks. Not what he was here for, anyways.

"Hey, bartender, put me in an order of a totally not ripped-off 'bloom and onion.' Extra dingo sauce."

#hey figured I'd just tag in your new blog! #bluesuited

[twsted-princess]

I forgor if I send you one or nah so

❝ please, just look at me. ❞ after OB Carol pain with any of the boys

❝ that tasted pretty good actually. ❞ Quora Prometheus

Can do!!

A sigh left Carol's lips, outside the flowers were in full bloom as they were blessed by the sun's embrace. She watches from her bedside as they glowed under the warmth almost inviting her outside......but she couldn't. Every time she tried to move her body screamed in pain, even picking up a glass of water hurt. She had to see there in the infirmary and stew. On what happened, on how she lashed on at those she considered friends, on how she hurt one of her loves, on how she was a horrible awful person and- "Carol?" She didn't look up. She knew who it was, but she couldn't face him. Elias's face fell as Metaron looked at their partner, her face and arms covered in bandages as she looked down. The bouquet of flowers, her favorite ones was in his arms as he slowly walked over. She felt tears well up in her eyes and gripped her blanket. They shouldn't be here. They hate her, they're going to leave her, they're just here to say goodbye cause this is all her fault. But she felt his hand and hers. His voice next to her speaking softly. " Honey? Please, just look at me." Meta watched as Carol then threw herself into Elias's arms, curling into his chest and sobbed. He smiled as Eli hugged her back and kissed her head softly, telling her that she's ok. James was ok, he's been wanted to see her but that can wait.

Tiam stared in horror at the abomination a few tables away from him. His face normally white already now he looks like he's about to turn invisible. This.........couldn't be real. It wasn't. Sure he's seen much more but this? This was an act made to spite God. This was suppose to be just a simple humble bowl of ramen. With its thinly sliced pork belly and runny egg........but no. What he saw wasn't ramen......it was a monster. The rim of the bowl was lined with thick jiggly cuts of pork belly but there was also tempura, a hamburg steak, little octopus sausages, kimchi, whole eggs, fried pork cutlets, fried chicken, takoyaki, croquettes, all drenched in a mixture of tonkatsu sauce, mayo and sriracha. It was a literal mountain. He looked at her lick her lips and then to her partner. That really tall guy he's seen before as she lifted a helping with her chopsticks, gettting a fried octopus ball covered in sauce and noodles before slurping it down. Oh god..........oh sweet merciful god. "It's so gooooooooooooooood~!!!!" She squeals, taking more crunchy slurps until she looked to Prometheus. "You gotta try this!!" They weren't going to, They're insane................but they did. He ate the noodles with an entire egg and oh god is that an onion ring? After a few munches and swallowing he heard they say it. "That tasted pretty good actually." He wants to die.

#my work #twst oc's #twisted wonderland