#lamb meatball soup

[persephinae]

ok, so i was in the mood for lamb stew, however I did not have any lamb medallions, just ground lamb meat. so i googled recipes for lamb meatball stew and found this

however i made mine slightly different as i had to use what I had in my pantry

my recipe:

preheat oven to 325

in a large dutch oven, pour in idk about 2-3 tablespoons of olive oil (don't be stingy) on medium heat

then throw in about half an onion roughly chopped and sauté until softened (I use spanish onions)

while sautéing, season generously with salt, pepper, garlic powder, thyme, rosemary, cumin, oregano (it smells so goooooood)

once softened, add a small can of sliced carrots and one small can of mushrooms (add additional seasoning as needed) - i use canned carrots because i hate frozen carrots (they have just an ughhhh texture for me) and I didn't have any fresh carrots

sauté and marry it all together for a few minutes

I also added half can of diced italian seasoned tomatoes (garlic, oregano, basil) - because i had to use up my left overs, but you do you

sauté it a bit more and then add about 1/3 cup of good red wine

let that simmer for a bit to cook off the alcohol

then add about 6-8 cups of beef broth (enough broth to cook meatballs in)

re-season to taste (i added a bit more salt, garlic, & thyme, then added a sprig of fresh oregano from my plant)

add 2 bay leaves

then about 1/3 cup or so of frozen spinach

while that's cooking you make your lamb meatballs

defrosted 1 lb of ground lamb, put in bowl with about 1/4 cup of italian style bread crumbs, salt, pepper, garlic powder, thyme, cumin, shawarma seasoning, oregano

the recipe called for uncooked rice, but I used one of those single serving ready to go rice portions and added about half that container to the meat mixture

i threw the rest of the rice into the soup to cook

While mixing your meat: add 1 egg then mix all your ingredients together by hand and start forming meatballs to drop in your simmering hot soup

once done, put the lid on your dutch oven and throw that bad boy into the oven for about 25 minutes for the meatballs to cook

serve with fresh crusty bread

the soup smells and tastes amazing, absolutely best broth

the only thing i might change going forward is I might bake my meatballs a bit beforehand for a nice crust, then throw them in (i'm italian/sicilian american and grew up baking my meatballs)

this all makes a big pot of soup that could feed 4-6 people, or if it's just your little old self, you can freeze some portions for some other cold day

edit: for anyone who's interested and are able to afford it, I HIGHLY suggest getting some shawarma seasoning in your pantry for cooking lamb or chicken

#recipes #lamb meatball soup #posting it for whoever's interested #the broth is literally just so good #i could glug it #like so good

[doedecahedron]

#cupping #cute hats #gay #doe #clay #chandelier #tomatoes #stealing from urban outfitters #lemony soup with lamb meatballs #myofascial release #spring cleaning #the person you are trying to reach is currently unavailable at this time

[recipecooking]

Ramadan Recipes Iftar Foods Lamb Stew Chicken Soup Lentil Meatballs Russ...

#youtube #Ramadan iftar menu recipes lamb stew as a meat dish chicken soup with thin noodle lentil meatballs and Russian salad Allah gave us blessings

[tired-reader-writer]

So in chapter 2 of my fic Winds of Wolfsong I was originally going to go much more in-depth with Nowruz, the new-year celebration, what with food and all, I even collected notes.

However, I did not actually end up including a lot of the stuff in the chapter itself, most of it didn't even end up being written into the first draft. I was gonna figure out the incorporation of symbolism as I wrote, which didn't end up happening, whoops.

But I gathered notes, they'll probably come into use in the future and hey, y'all might be interested and find some use out of those too.

Sizdah Bedar (Persian: سیزده‌بدر – sīzdah bedar), (lit. 'Thirteen outdoor') also known as Nature's Day (روز طبیعت – rūz-e tabī'at), is an Iranian festival held annually on the thirteenth day of Farvardin, the first month of the Iranian calendar (and the first month of spring, during which people spend time picnicking outdoors. It marks the end of the Nowruz holidays in Iran.

This actually made it into the fic, what with the little family going out for a picnic in the morning, though they did the actually get to have the picnic due to... stuff happening. Isfan says:

Today is the thirteenth of the new year, the last of Nowruz, the second one without Lady Jahanara.

So... yeah!

A custom performed at the end of the picnic is to throw the sprouted greens (سبزه – Sabze) that were part of the traditional Haft-Seen Nowruz display into moving water.

In the chapter Isfan says:

They would cast the Sabzeh sprouts in this stream afterwards, all of them, together.

It is actually customs for young people to knot the sprouts together if they're wishing for marriage partners, it didn't get mentioned in the chapter because nobody was looking for a marriage at the moment. Shapur is resolute to not wed, the kids are too young, Sanira and Behnam are married to each other.

Sekanjabin (Persian: سکنجبین), one of the oldest Iranian drinks, is made of honey and vinegar. Sekanjabin is usually served in summer. It is sometimes seasoned with mint. It is very popular in summer, but it is also an inseparable part of Sizdah Bedar. Iranians eat lettuce with Sekanjabin. This act is symbolically a promise to stay healthy during the New Year. Sekanjabin is a compound of سرکه serke "vinegar" and انگبین angabin "honey".

I at the very least wanted to include Sekanjabin buuuuuut I couldn't find the space. Oh well, it'll have to be put in cryosleep for future use.

Ash-e doogh, (Persian: آش دوغ), also known as "yoghurt soup", originates from the Azeri region of northwest Iran and is one of the traditional soups of Ardabil. It is a common dish found in many regions and cultures within West Asia, including Iran, Azerbaijan, and Turkey. Ash-e doogh is a soup usually made with yogurt or doogh, as well as different kind of herbs (such as coriander, leek, tarragon, mint, and parsley), vegetables (such as spinach, purslane, chickpeas, peas, onion and garlic), lamb meatballs, eggs, rice, salt and several types of spices. Fried mint with oil (and sometimes garlic) is used as a topping for the soup. This soup can be made vegetarian.

Doesn't have much of a symbolic thing going on, just collected in case I may need it.

One of the most common foods cooked on the occasion of Nowruz is Samanu (Samanak, Somank, Somalek). This food is prepared using wheat germ. In most countries that celebrate Nowruz, this food is cooked. In some countries, cooking this food is associated with certain rituals. Women and girls in different parts of Iran, Afghanistan, Tajikistan, Turkmenistan and Uzbekistan cook Samanu in groups and sometimes during the night, and when cooking it, they sing memorable songs.

Samanu did actually make it... into a discarded draft. I ended up erasing the sentence and I can't find it again but it was just a passing mention of the brothers having it with bread for breakfast. Samanu does have a symbolic meaning, especially associated with Nowruz, as it is one of the seven items placed on the Haft-sīn table during the celebration.

The Haft-Seen table is composed of “haft” (or seven) essential symbols that represent nature, and “sin” which may have been shortened from “sini” (or trays), which held these essential symbols. The symbols break down into three from the material world (or “donyaheh mahdoodiat”), three from the immaterial world (or “donayeh maanah”) — this is the world of meaning and ideas — and one symbol that sits between and ties these two worlds together.

×

By tradition, Iranian families take great pains to create the most beautiful Haft-Seen table that they can, for not only does it embody values both traditional and spiritual, it is also appreciated by the visitors during Nowruz visiting exchanges as a reflection of the families' aesthetic sense and good taste.

×

Typically, before the arrival of Nowruz, family members gather around the Haft-sin table and await the exact moment of the March equinox to celebrate the New Year. The number 7 and the letter S are related to the seven Ameshasepantas as mentioned in the Zend-Avesta. They relate to the four elements of Fire, Earth, Air, Water, and the three life forms of Humans, Animals and Plants. In modern times, the explanation was simplified to mean that the Haft-sin (Persian: هفت‌سین, seven things beginning with the letter sin (س)) are: • Sabze/Sabzeh (Persian: سبزه), Sprouting/Grass – wheat, barley, mung bean, or lentil sprouts grown in a dish, the symbol of rebirth and growth. • Samanu (Persian: سمنو) – sweet pudding made from wheat germ, the symbol of power and strength. • Senjed (Persian: سنجد) – Persian olive, the symbol of love. • Serke/Serkeh (Persian: سرکه) – vinegar, the symbol of patience. • Sib/Seeb (Persian: سیب) – apple, the symbol of beauty. • Sīr/Seer (Persian: سیر) – garlic, the symbol of health and medicine. • Somāq/Somagh (Persian: سماق) – sumac, the symbol of sunrise.

Man, reading the notes again, I wish I could've found a way to incorporate this but oh well, no use lamenting over it now. I'm sure I'll find some use of it in the future.

But they're not the only items on the Haft-sīn table.

Items that don't start with "س" but, nonetheless, are invariably included: • Tokhm-e Morg Rangi (تخم‌مرغ رنگی): Eggs, the symbol of fertility. • Ayina (آینه): Mirror, the symbol of self-reflection. • Shem'a (شمع): Candle, the symbol of enlightenment. • Maahi-ye Qırmız (ماهی قرمز): Goldfish, the symbol of progress. • Ketaab (کتاب): Book, the symbol of wisdom.

I'm less bummed about those because I wasn't determined to include them anyways but here they are nonetheless!

I don't know when they'd take down the Haft-sīn table, if they would've taken it down yet, so I may be able to squeeze some use out of it yet. We'll see.

@innerchorus You said you were interested so here ya go!

#arslan senki #the heroic legend of arslan #heroic legend of arslan #wolfpack au #winds of wolfsong

[kineats]

could u do recipes for a raccoon kin? i like to eat a lot of meat!!

i am also a golden retriever kin ,

i dunno if that helps.

Sure thing!! Raccoon Ask #3~

Raccoons love love LOVE eggs and seafood! I'll throw in some bird recipes too~

Raccoon:

Bacon and Egg Cups

Puffball Mushroom Pasta

Mushrooms and Oysters

Ways to Cook Clams (My fiancee has caught raccoons digging them up at local beaches~)

Chinese Fried Squab

Roast Grouse

Salted Duck Eggs

More Duck Egg Recipes

Jammy Eggs

Poached Quail Eggs

Roast Fish Recipes

Grilled Whole Fish

Traditional Scotch Eggs

Retriever:

Peanut Butter Recipes!

Chicken Liver Pate

Garbage Plate (and Another Version)

Cube Steak with Gravy

Beef Tips and Gravy

Thai Peanut Chicken

Lamb and White Bean Chili

Blueberry Carrot Muffins

Fried Apple Rings

Cheddar Bacon "Cookies"

More Savory Cookies

Peanut Butter Cereal Treats

Meatball Soup (or Meatballs in Gravy)

Meatloaf

Babish's "Bachelor Chow" (Video; Imitation Dog Food)

#otherkin food #otherkin #recipes #kin stuff #otherhearted #otherkin recipes #recipe #kin recipes #therian #raccoon #raccoon kin #raccoonkin #golden retriever #retrieverkin #dogkin #dog kin #dog therian #canine kin #dog theriotype #canine therian #therian things #raccoon therian #raccoon theriotype #Golden retriever kin #golden retrieverkin #retriever kin #meat recipes #meat #food recipes #food recipe

[citrus-on-jumblr]

Made this delicious kosher lamb meatball soup last night. Packed with veggies, and it was my first time cooking with lentils! We used an old loaf of challah to make the breadcrumbs and it was so delicious. Recipe in the video linked here, and if you've never heard of Sonya's prep, her channel is amazing! You can see the recipe at the 1:09 timestamp.

#jumblr #jewish food #jewish cooking #kosher food #citrus cuisine #citrus.txt #sonyas prep

[silkspiderrr]

Boy, progesterone has me horny in a way that is unfortunately not conducive to taking pics or writing cohesive fiction, stuffing by myself, or spending time cooking for that matter.

It would be really nice if someone could help out with that, maybe chain my feral pillow-humping ass down and get me a nice meal, some sausages, some spiced potatoes, maybe some duck, it's been ages since I had duck, duck confit with artisinal bread to sop up the fat, a nice salad on the side, garlic butter roasted mushrooms, smoked salmon. Let me chug soup from the bowl, hearty and hot enough to hurt my throat. Give me apple pie with cheddar, give me deviled eggs, give me buffalo wings. I bet I could rip a ham to shreds without using my hands. Feed me chocolates, popcorn chicken, meatballs anything goes, just get it in mouth. Choke me on eclairs and watch me tear through plates of pasta. Gorge me on tiramisu, pulled pork and butter chicken. Mess me up with chocolate cake and loaded fries, lamb skewers, stacked cheesburgers and apple crumble, chicken gravy and biscuits, cheesecake, durum, satay and grilled mackerel, shrimp gyoza and egg benedict. Just watch watch your fucking fingers because *BITES YOU BITES YOU BITES YOU*

#my words

[dream-meister-translations]

TALE OF FOOD MASTERLIST 

DONATE : HERE. If you’d like to help us out! Would be much appreciated & will help us keep banging out content faster! 

MAIN STORY

PROLOGUE

CHAPTER 1

FOOD SOULS

BEGGAR'S CHICKEN

BRAISED PORK HOCK

BUDDHA'S TEMPTATION

CABBAGE BLOSSOM

CHILI OIL CHICKEN

DINGHU'S VEGGIE

DONGPO PORK

DOUZHI

EEL NOODLE SOUP

EIGHT TRIGRAM SOUP

FOUR-JOY MEATBALLS

FULI CHICKEN

HANGZHOU NOODLES

HARBIN FRIED PORK

KUNG PAO CHICKEN

LAMB PAOMO

MAPO TOFU

OYSTER OMLETTE

RED DAUGHTER WINE

RICE DUMPLING

SPICY DICED CHICKEN

SQUIRREL FISH

SWEET 'N SOUR PORK

TA-A-MI

YANZHOU RICE

YUXIANG PORK

EVENTS

SPRING NIMBUS

MOONLIT CONFESSION

AZURE HORIZONS

#The Tale Of Food #ttof #ttof story #ttof script #食物语 #食物語 #食物语新马版

[ophexis]

Hi! I'm alive! Let tell you about the

Elder Scrolls Cookbook!

Winner of the last poll! I know I'm under zero time constraints but sorry for taking a while lmao.

This is kind of going full circle for me, because when I joined tumblr, the very first thing I ever blogged about was my Skyrim playthroughs, not too long before I got into Saints Row and changed my life significantly. So this is kind of nostalgic for me lol. Anyway, onto the book!

The Elder Scrolls cookbook is a CLASSIC. Like I'm pretty sure it's not at all the first "nerdy" cookbook ever made, or even the first cookbook made for a specific franchise or anything, but when this came out it was kind of a big deal, probably because Skyrim was still a big deal lmao. I remember people trading the sweetrolls recipe around.

I kinda wonder if it's one of the first cookbook that tried to stay "in-universe". Because sometimes cookbooks really don't (there are a few Star Wars kids cookbooks that come to mind). But the Elder Scrolls cookbook is in-universe and has little lore snippets in each recipe, which I'm always a fan of.

The book is themed for The Elder Scrolls setting as a whole, but you can tell it came out at the height of Skyrim's popularity lol.

The book starts off with a chapter covering basics, from spice mixes to pie doughs to sauces, which I think is really cool. Not every cookbook has those, and they'll be used throughout the book so it's good to have a look through that chapter. Then the rest of the book is divided between sides, main meals, soups, breads, desserts and drinks. The recipes lean towards hearty recipes, perfect for surviving the harsh wilds of Tamriel.

The Nines know my poor fifth playthrough insomniac mage who I walked manually from Whiterun to the College of Winterhold would have needed it.

The cookbook has a photo for every recipe except one of the meads for some reasons lol. But I'll let that one slide because it's "just" a drink. It's not that hard to put a photo of food on recipes but man it is not standard and I'll complain about it forever. But the Skyrim cookbook has photos, thank the Nines.

I've cooked only one recipe from this book but what a recipe it is. Pictured above on the right, it's the orsimer venison, a sweet, slightly spicy, soy sauce meat recipe that is fuckin delicious and I've made it dozens of time (always with beef bc it's easier to find lol). On the left is the redguard rice, which is a current contender for the recipe I'll make from this for the poll (though I'm also looking at the Companion meatball recipe....which sounds funny said like that lmao). The redguard rice uses ground lamb, and I can't remember ever having lamb before! If I can find it I would definitely like to try.

We also, of course, have the Sweetroll recipe. I haven't made it yet but I recently and FINALLY found a small-sized fluted baking pan so I really want to make them soon.

Overall this is a really solid cookbook, it looks pretty, the photos are huge, there's a little bit of lore and story on every recipe. There are more fish-based recipes than I expected, which isn't as interesting for me but it adds variety. I kinda wish there were a few more main meals in there. I'm also torn on if I'd like the book to be divided by meal types as it is currently, or if it'd be neat to have the chapters be themed around cultures for extra lore flavor, like the DND cookbook. idk!

The recipes are pretty standard and don't tend to go for funky ingredients but I think that's fine. They do tend to go for venison and lamb for meat, which I think makes sense, thinking about Skyrim! (and yes the book is still very heavily focused on Skyrim, thought there are a few recipes from elsewhere) The recipes are hearty, using cheese, meats, lots of veggies and with a significant soup chapter and also lots of desserts. You'll be well fed as you travel Tamriel! Just watch your back for them Dark Brotherhood types.

Bonus themed images bc I feel like it: Some of the few surviving screenshots I had from Oblivion, when our computer couldn't run it well so my dad modded it to run at even lower specs and I'm pretty sure it turned off all the lighting. But I had such a great time.

My khajiit assassin at home uwu

And my main, in casual wear for some reason. She was a heavy armor build lol. And my outlet for making drow, without access to dnd.

ANYWAY hope this was mildly entertaining! I'll try to choose a recipe for this week, but I'm being forced to go into office more often so I can't garantee a time. Currently it's between the redguard rice and the companion meatballs.

Also check out Misohungrie's several few videos of him covering the cookbook and some extra recipes! I love his videos so you should check them out.

#Phex cooking adventures

[queer-lemons]

#polls #poll #food #meals #EAT YOU HUNGRY SCROLLERS

[megamijadeheart]

Pasta and Cheese for a hard day:

Put a soup pot on the stove.

Into it, empty a bag of Cavatappi pasta. (Or any, but Cavatappi is an extra curly tube)

Add water to just barely cover the pasta. Put the burner on high.

Go to the bathroom. Cry if you gotta. The pasta needs to boil for 6 minutes, so you've got time.

Once the pasta is boiling and you have stirred it, set the heat to Low.

Add 1 12oz can of Evaporated Milk.

Add one 8oz can of tuna (or other cooked protein. Meatballs, cooked ground beef, leftover roast chicken, goat or lamb if that's what you got, bit sized and cooked through)

Shred a cup or two of Sharp Cheddar cheese from a local dairy. Life's too short to eat bad cheese. Add the cheese to the pot and stir it in.

That's not enough cheese. Grate another cup or two while the first bit is melting and the protein is warming. If you run out of sharp cheddar block, get some slices from the fridge, or dip into that bag of mozzarella for making pizzas. Munster or havarti or a flat of cream cheese that has not been forgotten long enough to evolve.

Add a solid shake of Tumeric spice and another of Mustard spice. Or just add mustard.

Stir until it's looking creamy and the pasta is mostly coated. It's okay if there's still a pool of milk at the bottom of the pan. If you care about that you can add a few spoons of flour to thicken the sauce until it clings, but you don't need to.

Turn off the heat and fill your bowls. If you like it spicy, add red pepper flakes or your favorite sliced peppers.

Eat warm. Cry if you need to. It's gonna be okay. Maybe not soon, but eventually. It's okay to hug the warm bowl. Get seconds. Drink some water.

Survive another day.

#food recipes #macaroni and cheese #pasta and cheese #pasta #cw depression #megamirambles #you got this

[papermoonloveslucy]

LUCY’S DINING GUIDE

The Restaurants & Eateries of the Lucyverse ~ Part 1

Eating out brought Lucy to a wide variety of dining spots: Sit down restaurants, diners, cafés and lunch counters are all here - in Lucy’s Dining Guide!  

The Corner Drugstore ~ “Fred and Ethel Fight” (1952) /  “The Gossip” (1952) / “Redecorating” (1952)

Drugstores of the time frequently had lunch counters serving light fare such as ice cream sodas, milk shakes, egg creams, pies, and coffee.   

In “Fred and Ethel Fight” Ricky orders a peanut butter and jelly sandwich while  Fred orders a grape juice. 

The drugstore is seen again in “The Gossip” Fred drinks coffee and Ricky just reads the newspaper. In “Redecorating” Fred orders a double malted from soda jerk Hazel. 

Jubilee Club aka The Roof Garden ~ “Lucy Changes Her Mind” (1953)

The restaurant specializes in steaks, roast beef, and chops (”Pork chops, huh?”) as well as...

...breadsticks!  Lucy not only can’t decide where to sit, but what to order. 

WAITER: “Now, let's see if I've got this straight. Lamb chops for you, sirloin steak for you, pork chops for you, pork chops for you, and a new eraser for me.”

Corner Coffee Shop ~ “Lucy and Fred Are TV Fans” (1953)

Lucy and Ethel duck into a corner coffee shop to make a phone call. The special of the day is Franks & Potato Salad and Tomato Soup. 

The menu board says they serve such diner fare as waffles, corned beef, French dip, Pork & Beans, plate lunch, toasted cheese, pie, and cake. They serve a variety of  sandwiches: Roast Beef, Ham & Cheese, Grilled Cheese, and Ham & Lettuce. Don’t forget cigarettes! 

French Restaurant ~ “The French Revue” (1953) 

Since nobody speaks fluent French, they all end up bluffing and stalling, finally requesting four orders of “closed on Sundays.” The only English on the menu is ‘Acme Printing Company’ (a Union shop, according to Fred). 

WAITER: "La specialite de la maison: un petit roti, des petits pois,"

Translation: "The specials of the house are small roast meats, peas, and some sort of fried potatoes."

Italian Restaurant on 39th Street near 8th Avenue ~ “Equal Rights” (1953)

Ricky and Fred order meatballs, spaghetti, pizza, and coffee, with Fred ordering a green salad as well. Lucy and Ethel order steaks with spaghetti on the side. Lucy wants hers medium rare; Ethel orders hers well done. Ricky and Fred shave at the table to teach the girls a lesson about equal rights.

WAITER: “Something more for you? More coffee, dessert ... after-shave lotion?”

When Lucy and Ethel can’t pay their half of the bill, they are forced to wash dishes, giving viewers a look at the restaurant’s kitchen. 

Bill’s Place / Little Bit of Cuba / Big Hunk of America ~ “The Diner” (1954)

The gang purchase a neighborhood diner but can’t agree on how to run it.  

The Little Bit of Cuba special is a hamburger patty smothered in Tabasco sauce and mashed banana between two tortillas.

RICKY: “We're gonna have arroz con pollo, frijoles, paella, everything.”

Big Hunk of America serves up hamburgers, coffee, hot dogs, hotcakes, and of course pie!

Fred shares some diner lingo. 

“Adam and Eve on a raft - wreck 'em!” (scrambled eggs on toast)

“Walk a cow past the stove and don’t cry over it!” (a rare hamburger without onions) or - as Ricky interprets it - “Bring the bull in the ring and laugh in its face!”

“There’s a gambler in the house!” (hash)

“The Diner” and the “The Black Wig” (see below) had their filming and broadcast order switched so that set for Bill’s Diner ended up becoming the set for Tony’s Restaurant. The wooden ice boxes were used in both sets, as well as in “Equal Rights” (see above). 

Tony’s ~ “The Black Wig” (1954) 

When Ricky doesn’t recognize Lucy with her new wig, she arranges a date with him at Tony’s, a small Italian eatery, bringing along a disguised Ethel as a date for Fred. The telltale signs of Italian American cuisine are the checkered tablecloths, breadsticks and chianti bottles. The waiter at Tony’s is played by Louis A. Nicoletti. 

One Oak Cafe ~ “First Stop” (1955) 

Driving through Ohio on the way to Hollywood, the gang are famished and forced to stop at One Oak Cafe. Their outdated menu offers such mouth-watering fare as steak sandwiches with French fries and coleslaw, roast beef with baked potato, and fried chicken with biscuits. 

Unfortunately for the foursome, all he has are stale Swiss cheese sandwiches wrapped in wax paper, which he buys from a salesman when he comes around.

The Hollywood Brown Derby ~ “L.A. at Last!” (1955)

The real-life Hollywood Brown Derby was founded by Wilson Mizner in 1926 on Wilshire Boulevard. Its distinctive exterior resembled a large brown derby to attract tourists and passing motorists. A second location on North Vine Street (not shaped like a derby) was opened in 1929. Due to its proximity to movie studios, it became the place to do deals and be seen. Clark Gable is said to have proposed to Carole Lombard there and rival gossip columnists Louella Parsons and Hedda Hopper were regular patrons. Its walls were decorated with hundreds of celebrity caricatures all drawn by resident artist Jack Lane. They are faithfully reproduced on the “I Love Lucy” stage as are their distinctive derby-shaped wall sconces. The restaurant was destroyed by fire in 1987 but was licensed to the Walt Disney theme parks where you can still enjoy the original Cobb salad.

William Holden orders a Cobb salad and coffee. The Hollywood Brown Derby is the ‘birthplace’ of the Cobb Salad, which was said to have been hastily arranged from leftovers by owner Robert Cobb for theater owner Sid Grauman. One story says that it was a chopped salad because Grauman had just had dental work done, and couldn’t chew well!

Lucy and Ethel order spaghetti and meatballs. Fred orders the veal cutlet Marco Polo. In the original script he ordered the turkey Marco Polo, simply because it was the most expensive item on the menu, but the line was cut. Lucy gets spaghetti and meatballs with extra meat sauce, which was a specialty of the house according the the 1949 Brown Derby cookbook. Lucy also orders a tossed salad from the menu which the waiter explains is a mixed green salad with an oil dressing. 

The City of Los Angeles Domeliner Dining Car ~ “The Great Train Robbery” (1955)

On the way back to New York, the gang takes the brand new Union Pacific Domeliner, which has a dining car with a view. Vivian Vance and William Frawley were sent to the actual train to film location footage, but it was cut before the episode aired due to problems matching the sequence of events with the studio footage. 

ETHEL: “I heard they had wonderful food on this train and I want to get in there before it's all gone.”

The food served, however, shows up on their wardrobe!

La Porte Montmartre Café ~ “Paris at Last” (1956)

In Paris, the gang enjoys sidewalk cafés in all three episodes. 

At La Porte Montmartre Lucy orders Escargot Bourgogne (aka snails) and - much to the chagrin of the chef - covers them with sauce tomate (aka catsup). 

Café Du Monde ~ “Lucy Meets Charles Boyer” (1956)

ETHEL: “Oh, boy, this is good French pastry!”

Café Restaurant Le Plaisir ~ “Lucy Gets a Paris Gown” (1956)

The sidewalk café provides a perfect viewpoint for viewing Jacques Marcel’s models parade down the sidewalk after a fashion show. 

Martinelli’s Pizza ~ “Visitor from Italy” (1956)

To keep Mario from being deported, Lucy must substitute for him as a pizza chef. 

Hansen’s Café ~ “Off To Florida” (1956) 

When Lucy and Ethel share a ride to Florida with a suspected hatchet murderess (Elsa Lanchester), they make a pitstop at a roadside cafe. 

They want more than coffee - they want HELP!

Meeghan’s Chop House ~ “Lucy’s Night in Town” (1957) 

Before the theatre, the gang goes to dinner. Lucy and Ethel order roast beef (medium) with mashed potatoes and Lima beans.

LUCY: “Everyone should chew their food 25 times before swallowing, just like the animals do, because hot food is bad for the stomach. You also should peel Lima beans to get the most out of them because the nutrients lie underneath the upper epidermis.”

The Westport Country Club ~ “Country Club Dance” (1957) 

It’s strictly buffet fare when Grace Munson introduces her beautiful young cousin Diana Jordan (Barbara Eden). 

Snow Valley Lodge Café ~ “Lucy Goes to Snow Valley”

When Lucy is photo-bombing Fernando Lamas by taking over for the waitress, she douses his sandwich with coffee.

HONORABLE MENTIONS 

Schraft’s ~ The famous ‘ladies who lunch’ spot was mentioned in “Lucy Does the Tango” (1957) and “Housewarming” (1957). 

LUCY: “Well, I thought it'd be fun to have a fancy girl-type luncheon, you know, like we used to have at Schraft’s in New York.”

21 ~ Manhattan’s iconic nightspot and restaurant was mentioned in “Vacation from Marriage” (1954), “Mr. and Mrs. TV Show” (1954), “Lucy Wants a Career” (1959), and “Lucy Goes Duck Hunting” (1963). 

ETHEL: “We’ve been to 21 four times. That’s 84!” 

Romanoff's ~ was mentioned in “The Tour” (1955). The episode opens with Lucy begging Ricky to let her accompany him to Romanoff’s for lunch with Richard Widmark. Romanoff’s became known for their chocolate soufflés, strawberries Romanoff and Noodles Romanoff.

LUCY: “I'll be as quiet as a mouse. I won't eat very much, just a little piece of cheese. I'll even pick up the check for the whole lunch.”

Lindy's ~ a Manhattan deli and restaurant first opened in 1921 by Leo "Lindy" Lindermann was famous for it's New York style cheesecake and sandwiches named in honor of celebrities. Ricky takes everyone to Lindy’s when he hears about getting the part in Don Juan during “Ricky’s Contract” (1954) and then again in “Milton Berle Hides Out at the Ricardos” (1959). 

BERLE: “Lindy promised to name a sandwich after me if I gave up my table by the door.”

The Golden Drumstick ~ In “First Stop” Mr. Skinner tells the gang about  a restaurant down the road that serves a turkey dinner with all the trimmings - dressing, cranberry sauce, green salad, and homemade peach shortcake - for only one dollar! But then dashes their hopes by telling them that they went out of business due to the low price.

Don’s Beachcomber ~ In “Lucy Goes to Grauman’s” (1956), Lucy takes stock of her souvenir haul, including chopsticks from the Beachcomber, a South Seas meets Cantonese style menu that exceeded the menu of most standard Chinese restaurants in Los Angeles at the time.

SEEN BUT NOT HEARD

Restaurant au Mont Cenis ~ While Lucy and Ricky lived in their first apartment (Seasons 1 & 2) a painting by Maurice Utrillo “Restaurant au Mont Cenis” (1922) was hung prominently on the back wall of the living room above the piano, or the desk. 

The actual print was gifted to Lucille’s costume designer Elois Jennsen and auctioned off upon her death.

#Lucille Ball #I Love Lucy #Restaurants #Diners #Cafes #Desi Arnaz #Vivian Vance #William Frawley #TV #Domeliner #Schraft's #Lindy's #Don's Beachcomber

[rockislandadultreads]

Nonfiction Thursday: Cookbooks from Around the World 

My Paris Kitchen by David Lebovitz

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

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

Jerusalem by Yotam Ottolenghi

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

Persiana by Sabrina Gahyour

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

The Real Japanese Izakaya Cookbook by Wataru Yokota

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

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

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

[sweetcedar]

17. Novel

ch: ianthe pyr visellia || wc: 261

A page torn from a larger book is folded neatly into fourths and tucked into the leather satchel Ianthe has always kept at her side.

Dolma Vine leaves rolled and filled with rice and sometimes meat. Cook the rice with onion, garlic, tomatoes, olive oil (or butter), pepper, and salt. Add ground meat if you can find it. Let it soak in lemon juice.

Shakshouka Ashir’s favorite. Eggs cooked in thick tomato sauce. Dice and smash tomatoes. Cook down in a saucepan with seasonings. Use more red pepper than you think you should use. Add eggs.

Bride’s Soup Thick soup made with red lentils, rice, wheat, peppers, and spices. Chop everything as finely as you can. Put it in a pot. Do not strain. Cook low and long.

Laghman Vegetables, lamb, and long noodles. Peppers, eggplant, popotoes, radishes, onions, garlic... Cook meat and vegetables. Save oils to use in sauce. Pour sauce and others on top of the noodles.

Lentil Balls Eldar’s favorite. Red lentils with tomato and lemon made into meatballs. You don’t need instructions on how to make meatballs, stupid.

Kisir Demir’s favorite? A salad with more starch than vegetables. Not sure what goes into this. Doesn't seem like a salad, but who am I to judge Faram's blessed or their preferred pre-training meals.

Baklava Sweet pastry with nuts and honey. Uses that fucking dough. Don’t try to make it. Beg Eldar to cook.

Water Pastry Etana’s favorite. Uses that fucking dough, of course. Thin, delicate pastry with greens and cheese in the middle. Needs to be boiled, but not too long, or it’s ruined. Not too short, either, or it's also ruined. Beg Eldar to teach how to cook?

The words “Find out what the hells goes into fellow dough” are written in large, scribbled red ink at the bottom of the page.

#ffxivwrite2022 #ch: dulce et decorum #im a bit burnt today so you get a short one

[awacatin]

ty @call-of-the-ocean for tagging me jejejee uwu <33

relationship status: single n platonically married to all my bestieeees

favorite color: warm colors! Yellow n red are my favs

favorite food: soups, creamy soups, broths, sweet mexican bread, enchiladas, enmoladas, mum's lasagna, ate w cheese!!!!

song stuck in my head: Monotonía by The Growlers

last thing i googled: (pls watch zefrank's video on parasitic birds PLEASE)

dream trip: I have no idea. First place that comes into mind is Tolhuin cause an artist I really like went there and shared some breathtaking pictures.

I probably would like to visit every single mexican state first! There´s much to see. (A road trip is how u call that?)

last book read/currently reading: this is so embarrassing, i don´t rly read sobs. I do however read a fuckton of fanfic! I was abt to read Prim´s latest JonTim fic :^)

last book enjoyed: ok so I cant remember my last book but I´ve forever had in my mind THIS one sci-fi story called The Last Question that my english teacher made me read in highschool lol.

last book hated: screams

favorite thing to cook/bake: meatballs. They're easy to make and delicious

most niche dislike: I don't like to use the word blorbo for fav characters 😔😔😔

opinions on the circus: it´s been ages since I went to one. Rly wish I could see all those Cirque du Soleil ones, they seem so cool. The word itself reminds me either of TMA or a taquería from my hometown that had that name ("El Circo")

sense of direction: awful. If don´t have my phone w me at all times I´m likely to get terribly lost in an unknown environment. I´d rather be a little sheep and follow the crowd

some people i want to get to know better! feel free to ignore this if you dislike tag games! won´t mind at all uwu

@tired-dummy @princess-of-purple-prose @hihereami @drunkenartwhore @little-lamb-lyosha @dragimal @hotdrinks

#tag game #if i tag moremutuals ill die ugofhghhfhh #txt

[amphetaminedreamer]

Safe Foods <3

For fasts:

◦ Quaker Lightly Salted Rice Cakes: 35 cal

◦ GimmE Seaweed: 1 pack = 50 cal

◦ Vitamin water zero: squeezed lemonade (for minerals)

◦ Typhoo tea

◦ Lemon juice

◦ Stevia

General Safe Foods

Sweetgreen

◦ Summer BBQ 406 cals

◦ Spicy Cashew Watermelon 290 cals

◦ Summer Balsamic Chicken 405 cals

◦ Crispy Rice Bowl 600 cals

◦ Chicken Pesto Parm 525 cals

◦ Super Green Goddess 490 cals

Sides

◦ Roasted Corn & Peppers 250 cals

◦ Roasted Sweet Potatoes + Hot Honey Mustard 290 cals

CAVA

◦ Greek Chicken Pita 895 cals

◦ Spicy Lamb Meatball Pita 865 cals

◦ Tahini Caesar 550 cals

◦ Greek Salad 600 cals

◦ Chicken + RightRice 745 cals

Sides

◦ Pita Chips 280 cals

◦ Side Pita 80 cals

◦ Side dip 150 cals

◦ Brownie 160 cals

Whole Food’s

◦ Turkey Meatloaf 383g 530 cal

◦ Chicken Fettuccine Alfredo 340g 580 cal

◦ Salmon Teriyaki Bowl 14 oz 460 cals

◦ Thai Style Chicken Curry 500 cals

◦ Pork dumplings 300 cals

◦ Chicken Tikka Masala 470 cals

◦ Nigiri Sushi 300 cals

◦ Spicy Sriracha Salmon Roll 390 cals

◦ Moms chicken soup 24 oz 70 cals

Chipotle

◦ Kids meal: hard taco, chicken, tomato salsa, light red salsa, & fajita veggies, = 270 cals. Sub chicken for barbacoa = 260. Sub for steak = 250. Kids chips +140 =390 cals

◦ Kids quesadilla: chicken w/ no sides =280 cals. +140 cals kids chips =430 cals

◦ Burrito: light brown rice, light black beans, chicken, light tomato salsa, light red salsa, light fajita veggies =708 cals. Sub chicken for barbacoa =698. Sub for steak =678 cals

◦ Burrito bowl: chicken, light brown rice, light black beans, light tomato salsa, light corn, light hot salsa, light fajita veggies =743 cals. For lower cals sub steak for chicken and remove corn = 673 cals

McDonald’s

◦ Hot & spicy mcChicken = 425 cals

◦ Hamburger = 250 cals

◦ 4 pc Nuggets = 220 cals

◦ 6pc Nugget = 310

◦ BBQ sauce = 46 cals

◦ Honey mustard =60 cals

◦ Small fry 230 cals

ChickFilA

◦ Chicken sandwich 440 cals

◦ 5ct nuggets 160 cals/ grilled 80 cals

◦ 8ct nuggets 250 cals/ grilled 130 cals

◦ 2 ct strips 200 cals

◦ BBQ sauce =45 cals, CFA sauce =140 cals, Honey Mustard = 50 cals, Sweet & Spicy = 45 cals

Sides

◦ Small Mac&cheese 270 cals

◦ Kale crunch salad 120 cals

◦ Waffle potato chips 220 cals

◦ Small fry 320 cals

Drinks

◦ Small diet lemonade 30 cals

◦ Small diet sunjoy 15 cals

Shake Shack

◦ Single lettuce wrap hamburger w/ onions, tomatoes, shack sauce, & pickles = 221 cals

◦ 6 Chicken bites = 300 cals bbq = 70 cals

◦ Fries = 470 cals

◦ Small fifty/fifty = 80 cals

Five Guys

◦ Little hamburger no bun w/ ketchup, mustard, grilled onions, tomatoes & pickles =345 cals

◦ 100 grams of little fries (44% or 100/227) = 231.72 cals

Grocery Store Items:

Healthy Choice Steamers

◦ Chicken & Vegetable Stir Fry 200 cals

◦ Sesame chicken (cauliflower rice)180 cals

◦ Sweet sesame chicken 280 cals

◦ Sweet & spicy orange zest chicken 280 cals

◦ Grilled chicken and broccoli Alfredo 190 cals

◦ Chicken fajita 200 cals

◦ Creamy chicken & mushroom 240 cals

◦ Beef teriyaki 270 cals

◦ Chicken fettuccine Alfredo 280 cals

◦ General Tso’s chicken 290 cals

◦ Chicken & Rice soup 90 cals

Other meals

◦ Starkist tuna pack 260 cals

◦ Garlic butter Pepperoni hot pocket 310 cals

#tw ana diary #tw skipping meals #e4ting dis0rder #4na rules #ana trigger #tw ana thoughts #4na diary #i want to be a skeleton #4nor3×14 #thinsppp #thinsp1