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foreficfandom · 4 years

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The Arcana - Cooking For MC (Headcanons)

-- Asra --

Life as a street orphan makes cooks of us all. If he wasn’t a child desperately stealing fruit, he was a teenage magician earning coppers to buy scraps from the butcher and bartering for old, bruised squash. He quickly had to learn how to stretch his meager rations as far as he could, and cooking was the way to do it.

He’s come a long way from the one single pot he and Muriel would squat over while hiding away in the docks. Now, he and you happily enjoy a consistent diet of fresh groceries, sometimes he cooks and sometimes you do.

All his cookery he learned in Vesuvia - pasta, lentils, chickpeas, tomatoes, cumin, basil, ocean seafood. The both of you don’t quite earn enough to splurge on the good cuts of beef, but you never have to worry about going hungry.

And you don’t have to worry about bland, burnt food, either. Asra can reliably hold his own in the kitchen. He doesn’t exactly follow recipes, just tosses together stuff according to what feels right in his heart. A holdover from the days where he had to improvise all his food.

There’s more holdovers; he hates tossing away uneaten food, or groceries that have gone bad. He’ll keep the chicken bones to make into a broth for tomorrow. He never peel potatoes or fruit ‘cause the skins contain valuable nutrients. He cringes at people who throw away the heads of fish. The leftover fat in the pan is made into gravy, or pastry frosting, or soap. Occasionally, he and you give away your leftovers to the urchins that hang around the neighborhood.

When it’s his turn to cook, expect traditional Vesuvian cuisine like flatbreads, hummus, and vegetable soup. Herbs used in the shop are sometimes thrown into the dish, like thyme or myrtle leaves. Asra’s cooking regularly gets to grace your stomach, and it’s very lovely and nice uwu

-- Julian --

Everybody who knows Julian holds vehemently that he can’t cook worth a damn. He’s not gonna poison you, but it’s true that he can’t do more than toss various things into a pot and pray that it comes out edible.

So when he’s forced to cook, everything ends up tasting like the same sort of bland, unspiced mush. And it’s almost always boiled, never roasted or fried. He just seems incapable of not burning anything, so he avoids pancooking ingredients if he can avoid it. And even his soups tend to have burnt residue at the bottom.

Not only that, but traditional Nevevion cuisine ... can be an acquired taste in itself. Like pickled herring covered with beet mayonnaise, cold aspic on toast, and really, really salty fish roe. He grew up eating actually good food cooked by his adopted family, but it’s unfortunately easy to turn a cabbage and potato recipe into nasty gross mush, especially under Julian’s hands.

He knows he’s shit at cooking, but sometimes it can’t be avoided. Ready-made takeout isn’t always available in their world, so if someone needs to eat, they usually gotta cook. Cue boiled chicken and carrots a-la Julian. At least he added some salt, this time. He blames his Nevevion heritage for lacking an affinity for spices.

With shitty cooking skills come an ability to eat anything. Julian doesn’t turn down a dish if he’s hungry, even if it’s some bullshit. Except for spicy stuff - it’s like the only pain he doesn’t get off on. Just a little jalapeno in his rice will turn his entire face red and give him hiccups.

So say you don’t have time to cook dinner for the both of them tonight, he’d much rather the two of you go eat at an inn than force your divine tongue to be sullied by his dreadful meals. However, he can be taught to cook if you two can find the time, and will eventually get the hang of it. You and Julian in the kitchen, warm and cozy, teaching him how to make a good macaroni? Now that’s an afternoon date in the making.

-- Nadia --

Growing up royal meant Nadia never had to cook for herself. To some, it’d be very improper for someone of Nadia’s standing to ever cook, especially in the same kitchen as the servants. But in-between her piano lessons and fencing training and literacy/history/mathematic/public speaking tutoring, she also devoted some personal time in reading up on skills she wouldn’t have been taught - like gardening, jewelry craft, and also cooking and baking.

She had this stint of candy-making when she was a teen, after seeing sugarspun candies in the market that were shaped into different, multi-colored animals and flowers. She would sneak into the kitchen and, with the help of particular cook friend, make candied nuts, meringues, taffies, marzipan. And with the skills she learned making candies, she also learned how to bake and cook various things.

Rarely did she ever get to exercise her cooking skills beyond a mere pastime. She had no one to cook for, nor enough spare time. So very few people knew she bakes a mean butter cashew cake.

One day, she just kinda absentmindedly mentions that she knows how to cook a few things, so you insist she show you, which kinda takes her off-guard and she’s a little nervous, because it’s been a long time since she busted out the ol’ apron, and what if you don’t like what she makes??

She goes to the kitchens and almost bails out, even briefly entertains the thought of passing off the chef’s cooking for her own, but chases that thought from her mind. The palace servants gets to witness the Countess roll up her sleeves with a determined grunt and go ham on some pistachios.

You wait patiently in the solar (as she instructed), and Nadia brings up a beautiful tray of brightly colored nut-flour sweets with tea. Nadia herself is a little worse for wear, with a dusty face and tangled hair. But she’s thrilled to see you enjoy her cakes. They taste wonderful, doubly so because of the love she put into them.

-- Muriel --

He almost always cooks for himself, ever since his street urchin childhood, and his skills have only improved while living in the woods. He’s no longer scraping mussels off of dock beams to boil in a thin cauldron, he’s hunting 8-feet-tall elk and using every inch of the animal, from boiling the hooves for aspic, to making sausages out of the intestines (the antlers are powdered for their magical properties).

It’s rarer that he ever wants for something he can’t produce himself. He boils his own sea salt, curdles his own cheese, presses his own oil. The problem is that he doesn’t make an effort to make delicious-tasting food. Unlike Julian, who cooks like shit but still enjoys the finer things in life, Muriel has access to super fresh and good-quality ingredients but is ruled by his practicality.

Living in the woods is tough. If the harvest was bad and all Muriel has is last autumn’s rice harvest, then its porridge for the next month. There’s nothing for it; hunting is unreliable even in an expert’s hands, fishing only a tad less so, and a simple wet season or early frost can ruin a garden quicker than a plague.

Muriel may have said he didn’t need your help around the hut, but your help truly did make a difference when it came to food security. An extra set of hands made for less time and lighter work. Your influence also shined through his cooking; now, he actually does care if something tastes good, because you were eating it with him. Muriel could survive just fine on perpetual pottages, but you deserved better.

Hence, roasts that are actually seasoned, bread with jam and butter, and salt not just for preserving purposes.

Cooking stopped becoming just a means, but a creative outlet for Muriel. He wanted to treat you, and in turn it became something special for himself, too.

-- Portia --

The Devorak siblings have one collective braincell, and Portia’s got dibs on it. So she’s got the cooking skills that seemed to have eluded Julian, and she’s very good; the best out of the six.

As a hand-maiden, cooking isn’t part of her duties, but to even get hired she had to prove she could hold her own in the kitchen on par with royal cuisine. It’s beyond simply being able to replicate a recipe, she knows how to carve game into the right cuts, memorize the seasonal harvests, estimate temperatures by touch, and other complicated kitchen sciences.

Portia spent her life traveling on ships, so she’s witness many a worldly cuisine and it’s influenced her skills. Nothing impresses a table more than introducing some ‘exotic’ spice and using it right. Her own personal favorites are from all corners of the land. Her dinner spread can consist of Hjalle shrimp pancakes, Galbradian green bean broth, Prakran flatbread, and lamb roasted in an underground oven like they do in Firent.

Once she has the opportunity to cook (or bake) for you, be prepared for a storm. You’re never gonna have to want for good cuisine again, not if Portia has anything to say about it. Even the little things she makes, like her strawberry jam or workhouse-style bread, taste great. You ask her why she doesn’t pursue a career in cuisine, and she replies that cooking is an outlet for her, not a job. Plus, she’s far from a ‘truly skilled cook’, according to her. That honor’d go to Mazelinka.

A lot of her budget she’ll happily relinquish to cooking, such as imported spices or the expensive cuts of game. She knows that the smallest difference in quality - such as in the salt, or vinegar, used - can make or break a dish. Her kitchen is always fully stocked with groceries and ingredients. One of her big splurges was investing in an icebox, and before she had you, a magician, in the picture, she was indeed buying ice to keep her meats fresh.

Whether its a wrapped lunch or weekend roast dinner, Portia will always want to spoil you in the best way she knows how; through your stomach. Your waistline might be less happy, but like heck Portia’d take pudge as a negative.

-- Lucio --

He’s been Count for over two decades, but before that he was a rough-and-tumble mercenary. And before that, he grew up in the infamous Scourge Lands, where etching out a living was always a matter that teetered on the brink of a knife.

He had to learn how to live tough. The Scourge Lands are no lush forest like Muriel’s backyard, it’s a flat tundra with limited vegetation and even lesser animals that aren’t more likely to kill you before you kill them. The entire clan’s been living off of bitter turnips for weeks, but finally a family of boars are scouted. Now you just have to take down a bear-sized boar while circling around five others who all want to gore you.

Even cooking can be a struggle. Life as a mercenary meant trying to strike fires on cold, damp wood in a freezing drizzle, and keeping it lit long enough to roast the skinny fish you managed to spear. It meant knowing which plants were edible and which caused three nights of stomach pains, and also being willing to resort to digging up grubs when you’re really on the brink of starvation.

So does he know how to cook? Yeah, he can roast meat over a fire and know when its safe from pathogens, but other than that he’s lost. He was so happy to finally have cooks and servants to serve him entire banquets. Never did he learn (nor want to learn) how to bake bread, or fry potatoes, nevermind suckling pig or creme brulee.

If come a time where you and Lucio are away from the precious palace kitchens, he’ll rely on his wallet to buy the two of you a nice meal. If the two of you are lost in the wilderness, don’t worry, Lucio to the rescue and you can trust him to forage something, and grill it on a hot rock. No salt, though. Not even water to wash it down, if you’re really unlucky.

Still, it’s kinda a surprise to eat Lucio’s emergency field cooking, because it’s not awful. The best anyone can do in the circumstance, even. Make sure to tell him that, he’s always fishing for compliments.

#the arcana #the arcana imagines #the arcana headcanons #asra alnazar #julian devorak #nadia satrinava #muriel the arcana #portia devorak #count lucio

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gundamma-eats · 3 years

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A meal, 01.11.21, 4:15 pm

Fully vegan!

Lettuce soup

I subbed in a cup of spinach to give it some colour. I could have used lentils instead of a potato — would have added some much needed protein to the meal.

To save on cooking time, I used pre boiled potatoes. I didn’t have to add water to the leaves while cooking them. I added the boiled potatoes in at the end.

The original recipe asks to use butter. I used olive oil to make it vegan.

Garnish options: coriander and a few drops of almond milk

Link

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Sweet potato fries with garlic avocado aioli

This one needs some advance preparation, but is very simple to make! Cutting the sweet potato was the hardest part.

Soaking the sweet potato pieces in cold water for about 1.5 hours worked wonders.

The only place where I deviated from the fries recipe was when I mixed in the spices with the cornflour, and then coated the sweet potatoes all at one go. I was also a little generous with the olive oil I used, since my oven is small, unlike what the OP uses. I allowed it to marinate for about 5-7 mins.

Mine is an OTG oven, so I kept the sweet potatoes in at 190 deg C for 25 mins. At 12 mins, I opened the oven and stirred the pieces once.

Coming to aioli — the OG recipe asks that we use mayo with egg in it — I used vegan mayo instead; and the taste was delicious. In fact, this recipe would have worked without any mayo in it too!

Link

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This was absolutely delicious! I plan to use the leftover aioli in some wraps tomorrow. :)

#vegan #vegetarian #dairy free #lettuce soup #sweet potato fries #garlic avocado aioli #lettuce #spinach #onion #garlic #sweet potato #corn flour #wait time #olive oil #avocado #ripe avocado #vegan mayo

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lifeonlockdown-turtlepuppet · 4 years

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Day 51 of lockdown - 13/5/2020

TL;DR:

I’m a Scottish girl who does art, cooks, is vegan, and plays games who has recently been placed in lock-down along with the rest of the UK. I’ll be making a daily diary of it all and maybe even posting some art if I make any. Read the rest to find out Day 51 of Lockdown’s Daily update incl. Food, Activity & Health, and Work

Time of post: 11:30AM

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Update

Today’s Stats:

UK cases - 226,463 ( + 3,403 new ) UK Deaths - 32,692 (+ 627 new ) why are deaths back up?? Covid19 Mortality Rate - 6.86% Influenza Mortality Rate - 0.186% SARS Mortality Rate - 9.6%

Sleep:

Slept last night - 0300 Woke up - 0945 then i lay in bed until half 10 Dx

——————-

Food

soon when i move to my boyfriends I won’t have to cook every day, so this section may be eradicated.

I’m making soup tonight

Options still available for dinner:

Lentil Soup (already cooked)

Lentil Daal

Baked potatoes

Foil packet meals on the fire

French Onion soup

Spiced rice

Stuffed potato skins

Roast (we use stuffing balls instead of meat!)

Fried Rice

Spicy rice and bean soup

Bean Chilli

pasta bake

sweet and sour chickpeas with rice

still need to buy ingredients for:

Bacon/Egg/Potato cubes fry up thingy-ma-jig (vegan bacon and vegan egg)

Vegan Hot dogs

for moving to my boyfriends I will buy at aldi:

Crisps

Bagels

Hashbrowns

——————

Activity and Health

Today we are taking the family photoshoot that we rescheduled yesterday. I’m also going to the shops in preparation for travelling to my boyfriends tomorrow.

My activities will also change soon.

My activity options include:

Making omamori for the neighbourhood

Digital Art

Animation

Animal Crossing + other games

Keeping this diary

Learning Japanese

Walking Dogs

Streaming

Playing wow

——————

Work

cancelled stream for a few days while i work stuff out

Today’s to-do’s are:

-Japanese -Blog Post -Clean -Photoshoot -Shop -Cook

—-———–

If you read this far, thank you so much and I hope my updates are useful and informative and that we can all stick together and see this pandemic as not only a thing to be afraid of, but also a thing to be fascinated and educated about.

ByeBye~

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icannotreadcursive · 4 years

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Avengers PSAs: On the COVID-19 Pandemic 5: Food!

Clint was leaning back against the kitchen island in purple argyle pajama pants and a black T-shirt.

“Hey,” he said, making the salute-like ASL sign for hello as he did. “Clint Barton, AKA Hawkeye or 'that random guy with the bow an arrow who hangs out with the Avengers' here to talk about grocery shopping and cooking during these quaran-times.”

He grinned at his own pun, then continued, signing to the camera to follow him. He pushed off from the island and walked over to the pantry and the two large refrigerators that flanked it. “Whether you're ordering your groceries for delivery or suiting up in your mask and gloves to brave the stores, you need to shop according to what kind of storage you have and you preferences as far as what you'll actually cook and what you'll actually enjoy eating.

“Now what I mean by shopping according to your storage is things like, if you have a lot of freezer space—maybe you have a freezer chest in the garage because you hunt, or you have a minifridge leftover from college that you can set cold enough to use as a freezer—then stocking up on frozen food is a good idea. If you don't have a lot of freezer space, then you can't stock up as much on frozen food and need to focus more on shelf-stable things like dry good and canned goods.

“The point is to be able to have enough food in your home that you can make three meals a day for your whole household for at least a week without having to go shopping and without things going bad before you can eat them. That kind of big stock-up grocery run gets expensive fast, and a lot of people aren't working right now or have their hours cut, so it can be hard to afford the kind of stocking up we all need to be doing. To help mitigate that and make things easier for others in your community, if you can afford to buy the more expensive versions of some foods, do so. Leave the less expensive options on the shelves for the people who can't afford anything else.”

He moved farther into the pantry and he segued subjects a little. “If you're not much of a cook or if you're particularly busy right now—working in essential industries, working from home, trying to homeschool your kids, whatever—then you need to focus more on prefab food, stuff you can just shove in the oven or the microwave or stick on the stove for a minute and be done. If you do like to cook or you've decided your quarantine activity is gonna be learning to cook and you have more time, then you should focus more on getting ingredients for cooking from scratch. Everyone should have a mix of both, though, and there are certain stables everyone oughta have on hand.”

He grabbed a box off a shelf, tossed it over his shoulder, caught it as he turned around, and held it out for the camera to see. “Noodles. You want noodles. It doesn't really matter what noodles. Dry pasta is great because it's extremely shelf stable, it keeps forever. I've eaten pasta that was a year past the date on the box and it was fine.

“I know a lot of stores are running low on boxed pasta, so maybe now's the time to try that lentil based pasta you've been eyeing suspiciously for a while, or get some tiny pasta like orzo, stelini, or even couscous that you usually avoid because they're not really noodles.” He put the box of pasta back on the shelf. “You can even make your own pasta if you really want to or you're really desperate. But if you have noodles—or pasta, same difference—you have a meal. Cook a whole batch to eat with sauce for spaghetti night, then save the leftover noodles, fry them up in a pan with some butter, scrambled eggs, and cheese tomorrow for lunch.

“On that note, you want eggs unless you're allergic—or vegan, I guess—and you want your dairy staples: butter, cheese, and milk. Butter and cheese both keep a long time in the fridge, especially hard dry cheeses, but milk is iffier. You canfreeze milk to make it last longer, just shake it up real good when you thaw it out, but you can also get UHT milk—ultra high temperature—that's been heat-treated so you don't have to refrigerate it at all until it's opened so you can keep it on the counter or in the pantry.” He looked around a little. “I don't think we have any UHT milk for me to show you or I would. Stark's bankrolling us, as usually, and we're doing what I mentioned earlier about buying the more expensive stuff if you can afford it, and, well, Tony can afford anything, so we've been getting direct delivery from a local dairy farm once a week—it's in glass bottles, Steve and Buck are thrilled, it's cute. Anyway, another thing you can do is buy a gallon of milk, buy some powdered milk, once you've used half of that gallon, mix up half a gallon worth of that powdered milk with cold water, add it to the half gallon you had left. Boom, whole gallon of milk again, and I promise it's not weird and watery seeming like if you just reconstitute powdered milk by itself. It's good.

“You also want rice, shelf-stable protein like canned tuna, or these funky little packets,” he held up a pouch of lemon-pepper flavored tuna, “stuff to snack on like crackers and whatever you like on crackers, and bread—which is something else you can make yourself, seriously buy some flour and get your bake on, kneading bread is a great way to work out your frustrations.” He smacked a large bag of flour, caught it as it threatened to fall off the shelf, resettled it, and flashed a thumbs up.

It cut back to Clint in the kitchen, sitting at the island now. “For the sake of your own sanity, it's also important to make it where feeding yourself isn't just a chore and you actually enjoy your food. There's a lot of little things you can do that will help with that a lot even if you're not up to much more than throwing some ramen in the microwave.”

A package of Yaki Soba slid quickly across the counter right past Clint—a slivery blur flashed behind him, kicking up a breeze that ruffled his hair, and Pietro caught the package before is skidded right off the end of the island. “Sorry,” Pietro grinned sheepishly as he handed the Yaki Soba to Clint, “my bad.”

“I knew I should have asked your sister,” Clint teased. He rolled his eyes as Pietro ducked back out of frame, then held up the Yaki Soba for the camera. “If you're gonna have one of these, take two seconds before you make it, dig through your fridge, add a little soy sauce or teriyaki sauce to the water before you cook it, give it some flavor. Toss some shredded carrots, coleslaw mix, or even canned chicken in there. Make this stuff be real food instead of I'm-trying-to-feed-myself-in-my-dormroom sadness with minimal effort.”

He tossed the Yaki Soba out of frame, presumably to Pietro, and a plushy hotdog got tossed back to him. He caught it easily. “Hot dogs are great, easy and fast to fry up in a pan, but kinda meh on their own, so have some potato chips or shove fries or tater tots in the oven. Make some chili and have chili dogs.

“Speaking of chili….” He tossed the plushy back and a jar of Prego pasta sauce slid to him—it stopped a little short and he leaned forward to grab it. “We should have practiced this. Anyway. Jarred pasta sauce is totally fine, but you can use it as a spring board for excellent homemade sauce. Brown some ground meat in the bottom of a pot, put some onion through a food processor, cook it in a big pan, add some garlic, process some more veggies, any veggies, add them and some wine to the onions, once that's cooked down, add it all in with the meat, pour in some store bought sauce, feast like a god. I'm not even kidding, Thor loves this stuff, I made a whole vat of it last week. It's easier to do in bulk and it freezes well. Andyou can split some off, add beans and spices, make yourself some damn good chili. I'll post a recipe with actual measurements and stuff.”

He slid the jar of sauce back and caught a box of dry noodle soup mix that had been thrown directly at his face. “Make this stuff with more noodles—if your extra noodles take more than 5 minutes to cook, put them in the water first, then add the soup mix when ther's five minutes to go. When it's almost done cooking, like a minute left, pour in a scrampled egg or three. You've got egg drop soup, white people style.”

He tossed the soup box back and Pietro threw a pack of premade pizza crusts to him like a frisbee. Clint fumbled it a little but didn't drop it. “Make your own pizza! You can get these flatbread rounds to use as crust, or you can make your own dough—if you have a bread machine, it will make the dough for you. Then, put whatever you want on your pizza. You can go traditional with red sauce, cheese, and pepperoni, or you can get feta, pre-cooked grilled chicken, olives and artichoke hearts—Tony likes that.” He gestured off camera. “The wonder twins over here like carrots on their pizza; I'm not gonna question it. Natasha made herself a bacon mac'n'cheese pizza for breakfast today.”

He flung the pizza rounds away and, judging by the thwap sound, no one caught them. “Just, think about your food. Have fun, experiment, sing while you cook, plan before you go shopping, don't feel like you have to settle for spaghetti-o's and cereal just because you're stuck at home. And, hey, tell me what you're cooking, what you like on pizza. Stay home, stay safe, stay well fed. From me, and Pietro, and the rest of the Avengers—thank you.”

He signed thank you as well and waved before the video went black.

#PSA #Avengers #Marvel #coronavirus #covid19 #covid-19 #covid_19 #clint barton #HOH!Clint #hawkeye #food #cooking #quarantine #quarantimes #advice

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whereimfeminine · 2 years

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Hi! I want to make a soup tomorrow for lunches during the week but I have run out of inspiration. Literally the only thing I can think of putting in it is lentils and carrots? Do you have any recommendations by any chance?

ahahaha so lentils carrots, onions, and potatoes is like, my standard soup. not a great person for inspo sadly, i'm a real creature of habit and love the basics. i like adding collard greens to a soup to jazz it up a bit and sneak in some extra greens. people love leeks too.

i also love split peas!!! my other go-to. theyre super yummy and cook similarly to lentils, i like to let htem cook long enough they get all mushy you know. sweet potatoes can also be a fun addition, and they also get sorta mushy (the theme here is i am the equivalent of a Baby and love a thick mushy soup....). once time i made a soup w sweet potato and i did sorta curry-inspired spices and it was delicious and ill never be able to recreate it. but big fan of throwing curry powder into a soup.

im gonna try this recipe tomorrow! i will report back how it goes. pls report back on what you do too!

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spaciousreasoning · 3 years

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And on the Second Day

We slept in. A little bit. Then had coffee. And eventually fixed breakfast, using leftover ham and cornbread to round out the usual grits and eggs. Then put together a huge pot of lentil soup, with veggies and spices, and left it to cook in the big iron Dutch oven until dinner time, spreading its delightful smell throughout the house.

We briefly though we might have to go out in search of more lentils, but we discovered a jar full of the dried sort hidden behind some other things in the cabinet. So it’s another day pretty much spent in the house with just the two of us and the cats.

Except for the walk, in the park nearby, where everyone else we encountered did not appear to have brought their masks out with them. We carry ours with us, donning them as others approach, knowing that safety for ourselves and others is paramount. I briefly entertain notions of taking action against careless people, but it would jeopardize my own safety, so I curse them behind my mask.

Having Christmas and New Year’s Day on Fridays, followed by a Saturday and Sunday, can make for a confusing time. These days already pass in near anonymity, and if it were not for the constant presence of time-keeping devices, both digital and virtual, I’m sure we’d completely lose track of our days and weeks and months. Maybe even years.

As proof, even while writing this, I am already thinking that it’s Monday and making plans for my usual Tuesday tasks that take me out of the house. At least there will be a virtual church service to anchor us tomorrow morning. Though it won’t be surprising in the least if we come loose from our moorings in the middle of the afternoon, as the need for a nap overtakes us.

Speaking of which...

#life

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archerwindsor · 4 years

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Indian Vegetarian GM Diet-Day Five

Hello All,

Happy Friday

Tomorrow is Saturday and the day when I would be able to see if my diet has failed me as much as I have failed it

My Experience with Indian Vegetarian GM Diet-Day Five

GM Diet – Day Five is a protein day. For non veggies, White meat like fish and chicken is the source of fatless protein. One has to look out for substitutes being a vegetarian. Egg whites, soya, lentils, brown rice are equally good options.

Indian Vegetarian GM Diet-Day Five has to be a proteins+carbs day in some form. You can have daal soup, soya balls, tofu, cottage cheese (paneer), curd, brown rice. Include tomatoes and cucumber in your meals because they are high in water content.

You can have carbs from fruit or vegetable you may like to eat. Avoid eating potato.

For Breakfast:

I had an Omlette of 3 eggs, chucked 2 yolks out of it. This means 3 egg whites and 1 yolk to be precise. I kept grazing on Paneer whenever I felt hungry between my meals. Just a little chaat masala and paneer tastes so yummy

For Lunch and Dinner:

I again had my infamous Khichdi (read Moong Daal). This time I added 3 tomatoes , jeera and other spices to make the Khichdi tastier. I had the same in Dinner too but with Cucumber raita :).

This means I consumed tomato, paneer, daal, cucumber – everything required on my Indian Vegetarian GM Diet-Day Five.

My water intake was about 3 litres. I had 2 cups of tea , one in the morning and one in the evening. I also had 2 cups of Green Tea.

I faced no weakness, diziness or drop in energy levels. Thank God for that :). By the way, I forgot to mention that I went for a walk yesterday after a long time. It was so refreshing to be outdoors.

Weight Loss after Indian Vegetarian GM Diet-Day Five

I am going to weigh myself on Saturday, stay tuned

In case you have missed the previous post on this series, you can read about Indian Vegetarian GM Diet here , my Day 1, Day 2, Day 3 and Day 4 experiences here , here ,here and here.

Have you tried Indian Vegetarian GM Diet ?

You may also like reading –

How To Build Up Running Stamina

The GM Diet – Does It Really Work ?

Home Remedy for Cough | Healthy Sweet Dish

Bipasha Basu’s Weight Loss – From Flab to Abs

PCOS Diet For Indian Women | How To Deal With PCOS

HealthCrazee Diet Plan and Service Review

15 Benefits Of Eating Beetroot

Which is the Best Oil for Cooking

My Latest Lifestyle Changes to Lose Weight – Part 2

Why Desi Ghee is Good for Health ?

Introducing Minisha Jaiswal, Dietician On Board

Indian Vegetarian GM Diet-Day Five published first on https://olimpsportnutritionuk.tumblr.com/

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sugarfreevegan · 4 years

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Last Day

Hey everyone! I made it! One month sugar-free. I gotta say, I am quite proud of myself but I can’t wait to eat a cookie. I wonder if it’ll taste overly sweet. I’ll fill you in tomorrow. I’ll do one last blog tomorrow. I’m calling it sugar-rush. Stay tuned.

So how did this month go? Pretty good and pretty quick actually. It’s been so fun trying new recipes and still enjoying the food. I always thought I needed sweet foods to survive (I kinda still feel that way) but I made it a month without sugar so I guess that was a lie.

My acne has almost disappeared off my face. Especially around my jawline. My weight fluctuates but I made it down 7 pounds in one month. That’s pretty impressive. My energy level isn’t much different- but all I did this month is sit on a couch, cook, and sleep. So I had no need to see if I had much energy. My biggest hurdle this month was breakfast. Only two days ago did I find my favourite thing for breakfast- 3 chopped dates, 1/2 cup oats, 1/2 cup almond milk. Microwave. Boom. So good. But yea most breakfast items had so much sugar in it so it was the hardest meal to plan.

I screwed up a few times this month- I remember I chewed a piece of gum which has artificial sweetener in it which I was also not eating in April. I had a spice that had a bit of sugar in it that I never would have thought to look at. And I’m pretty sure vegan margarine has some sort of sweetener in it. So yes- there were some ups and downs, some mistakes made- but in general for how much I like my sweets, I did very well this month.

I just wanted to share what I’ve made this month that I remember:

Banana cookies

Pho

Eat more brownies

Black bean burgers

Bread

Energy balls

Scalloped potatoes

Curry

Mushroom risotto

Banana loaf

Overnight oats

Tofu scramble

Buddha bowls

Potato soup

Cauliflower steaks

Black bean and quinoa dish

Stir fry

Vegetable broth

Lentil loaf

Strawberry chia jam

Cashew sauce pasta

Hummus sauce pasta

Sundried tomatoes

Sautéed Oyster and enoki mushrooms

Kale and brussel sprout salad

Sweet potato salad

Fried rice

I’m sure there is more but that’s what I’ve got. I’m going to share some pics of what I ate today because I haven’t been sharing much lately but I want you all to know that I fell in love with almond butter. Hahaha. I will put that shit on everything. I will be cooking these recipes lots more in the future. I’m so happy I did this challenge- it helped open my eyes to what delicious sugar-free vegan foods are out there. Now that this month is over, I’ll probably try making bread with sugar and see if it rises better lol. I know that I’ll never make a normal brownie again and will continue making eat more brownies. Dates are a huge part of my life now and I will always buy a big case or 2 when they are on sale.

Tomorrow I am going to have coffee with coffee creamer and cookies for breakfast. Thank you to all my readers and supporters. I love you all. Especially you Courtney, Rhonda, and my dear wife Danielle ♥️♥️♥️

Have fun reading my next and last blog tomorrow as I will be so hyped up on sugar that I’m hoping the blog will be hilarious. Or else I’ll pass out early and forget to write it. Wish me luck! 🌱✌️

#vegan #sugarfree #challenge #done

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mayapinion · 5 years

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Happy New Year + happy groceries

Evidently “suck a dick” were the exact words I spoke as we moved from 2018 to 2019. Jokingly, of course- and while squeezing lemons for the cocktails that my friends and I should have started making 20 minutes earlier. I hope this is emblematic of my year to come in only good ways. Let’s just say that from now on, I do what I want and what is in my best interest. This won’t always be easy or fun (hitting the books hard these days!), but it will mean a lot of personal growth that I’ve been sorely missing in years past. And to this, I will gladly toast. (Sidenote: I really love that I started the year already being behind on a task, but also being super chill and casual about it and not feeling anxious about not being on top of things. Sometimes there’s only so much you can do, and you just have to enjoy the present moment, like juicing lemons with two of your best girlfriends by your side while making up funny new years resolutions and talking Harry Potter.)

Meanwhile as I pretend that classes are not about to start, I’m thinking about food- namely sticking to my budget more tightly and prepping food for the upcoming quarter and those nights where dinner will hardly be my main concern. Most of all, I’m super excited to make a cocoa-spiced bean and lentil soup from Nik Sharma’s Season. I got this cookbook as a Christmas gift after dreaming about it for months, and still can’t contain my excitement over all the beautiful dishes and general warm fuzzies that it holds. Other recipes I am dying to try include his fennel and ginger-spiced granola, a caprese salad with tamarind dressing, and egg salad with toasted coriander. Hopefully at some point I will be able to try all of these and share my own spin on each!

In the meantime, I’ll show you my last two grocery hauls, as I’m hoping to be more proactive about this. If for no other reason, it keeps me accountable in how I allocate my own budget. :) Please excuse the horrid photos taken with my overhead grad housing lighting and absolute lack of color correction.

Last Week:

Trader Joe’s

2% Milk - $1.29

Frozen mango - $2.99

Tofu - $1.99

Cara cara oranges (my favorite) - $3.99

3 grapefruits - $2.97

1 lemon - $0.49

2 bananas - $0.38

Total: $14.10

Ralph’s

3 kiwis - $1.74

4 avocados - $2.00*

Habañero jack cheese - ~$2.50

Cypress Grove Midnight Moon cheese - ~$3.00

Total: ~$9.24

GRAND TOTAL: $23.34

This Week (plus some books that I couldn’t be bothered to move):

Trader Joe’s

Large cage-free eggs - $2.99

Arugula - $1.99

Spinach - $2.29

Dark chocolate almond toffee candy (bc I have no self control) - $1.49

Total: $8.76

Ralph’s

2 containers Fage greek yogurt 2%, 35oz - $10.00*

Old fashioned oats, 42oz - $3.59

2 avocados - $1.00*

Cilantro bunch - $0.99

Green onions - $0.99

Cuties, 5lb box - $3.99*

Pink lady apple - like $0.75?

Total: ~$21.31

GRAND TOTAL: $30.07

Additionally I may go to the farmer’s market tomorrow for some Bitchin’ Sauce. If you’re wondering how in god’s name I’ve managed to subsist on fruits and vegetables over the last two weeks, dumplings and ground turkey (read: scallion meatballs) from my freezer have been the name of the game. Surely that will change soon as my supplies are inevitably depleted. I could write more about decisions re: grocery shopping etc, but it’s time I get back to that paper I’ve been trying and failing to write over the past three weeks. :)

-Mayapinion

#mayapinion #foodbudgeting #groceryhaul #groceries

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pan-era-musings · 3 years

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i’m getting old - and pissed

It's mental health and body day.

Another almost day off... I have a kitchen meeting at 1400.

I need the body day off. my hands and knees are in some serious pain. arthritis is a nasty bitch. the aches and pains make me wonder if I'm too old for this stuff. hustling and bustling a kitchen for four hours a day on a concrete floor is not a friendly thing for your body – at this age anyway.

My left shoulder is also singing me sad songs... I moved too many sacks of rice and flour yesterday.

I’ll get a massage later and then hit the deep bathtub (6’x3’x3’ - a sweet soaking tub if there ever was one) in my house for a long Epsom salt soak.

Maybe I’m getting too old for this....

I'm trying to get creative with menus... yesterday we made Za’atar spiced lentils with rice, flatbread and tahini zucchini. the day before it was Mongolian tofu.... Sunday was basic vegetable soup. I think tomorrow will be Moroccan spiced something and a spinach/garlic/onion wilted green (this is a fan favorite).

I do not attempt to please myself while cooking here. I cook to please the community.

My friend and cooking assistant Susan has moved into the cabin at the boat dock. She’s from Brooklyn so not exactly a nature lover... Bugs, the suck on you, leave a big mark kind, seem wildly attracted to her.

She found a canoe and paddles so I've been elected to take her for a canoe ride around the lake. she can’t swim so she’s trying to find a life jacket. I may run to Walmart and get her some arm floaties.

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imsohealthy2 · 4 years

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5 Templates for Easy Vegan Dinners

The older I get the extra I really like meals the place I can simply throw no matter I’ve into one pot, bowl, or skillet. I’ve seen that these “straightforward dinners” normally fall into 5 distinct classes: stir fries, bowl meals, curries, soups and stews, or salads. It doesn’t matter what substances you have got readily available or what you occurred to get on the farmer’s market or in your CSA that week, you may normally toss nearly something into one among these straightforward vegan dinners.

And guess what? When you’ve got some relations who’re vegan and a few that aren’t, it’s tremendous straightforward to prepare dinner a meat on the aspect and add it to particular person parts of any of those meals!

Stir Fry

Stir fry is the last word use-whatever-you-have meal. All you want is a scorching pan, a couple of handfuls of greens or proteins, a easy sauce, and a few noodles or rice to spoon to take in all that delciousness. In the end, the stir fry is all in regards to the stir fry sauce. Try these easy vegan stir fry recipes to discover some completely different easy stir fry sauces:

Spicy Coconut Vegetable Stir Fry

This wealthy and spicy coconut vegetable stir fry is adaptable to no matter greens are lingering in your fridge, making it an incredible sweep the kitchen recipe!

Go to the recipe >>>

Spicy Coconut Vegetable Stir Fry

Salad Bar Vegetable Lo Mein

If you want dinner to be quick, straightforward, and satisfying, this Salad Bar Vegetable Lo Mein is your reply. It is as easy and satisfying because it will get!

Go to the recipe >>>

Salad Bar Vegetable Lo Mein

Easy Mushroom Broccoli Stir Fry Noodles

With only a few substances you can also make these straightforward and scrumptious Mushroom Broccoli Stir Fry Noodles for a quick weeknight dinner.

Go to the recipe >>>

Easy Mushroom Broccoli Stir Fry Noodles

Pan Fried Sesame Tofu with Broccoli

This Pan Fried Sesame Tofu is severely crispy and drenched in a tangy sesame sauce. Broccoli florets and cooked rice make it a meal.

Go to the recipe >>>

Pan Fried Sesame Tofu with Broccoli

SNAP Problem: Vegetable Stir Fry with Noodles

This colourful vegetable stir fry with noodles is filled with greens and drenched in a salty candy sauce. Quick, straightforward, and customizable.

Go to the recipe >>>

Vegetable Stir Fry with Noodles

Bowl Meals

The “bowl meal” formulation is simple. Base (grain or greens) + protein + vegetable(s) + sauce. Each bowl is an entire meal, no must plan aspect dishes. And an added bonus: bowl meals are nice for meal prepping, so tomorrow’s lunch is roofed! Listed below are a few of my favourite vegan bowl meals:

Candy Chili Stir Fried Tofu Bowls

Candy Chili Tofu Bowls are a simple, recent, and flavorful vegan weeknight dinner, filled with vibrant colours and flavors. Excellent for meal prep!

Go to the recipe >>>

Candy Chili Tofu Bowls

Coconut Jerk Peas with Pineapple Salsa

These wealthy and spicy Coconut Jerk Peas are tremendous easy to make and pair brilliantly with a candy and vibrant pineapple salsa.

Go to the recipe >>>

Coconut Jerk Peas with Pineapple Salsa

Sesame Tempeh Bowls

These Sesame Tempeh Bowls are an incredible vegan different to sesame hen and solely take about 20 minutes to make. A straightforward quick vegan meal prep!

Go to the recipe >>>

Sesame Tempeh Bowls

Broiled Balsamic Greens with Lemon Parsley Rice

Broiled balsamic greens high a vibrant and recent lemon parsley rice to make this mild and wholesome dish. Works nice as a aspect or a light-weight meal.

Go to the recipe >>>

Broiled Balsamic Greens with Lemon Parsley Rice

Soy Marinated Tofu Bowls with Spicy Peanut Sauce

These vegan Soy Marinated Tofu Bowls are filled with wealthy flavors and loads of texture to maintain your style buds pleased and your stomach full.

Go to the recipe >>>

Soy Marinated Tofu Bowls

Chili Garlic Tofu Bowls

Chili Garlic Tofu Bowls are a fiber and taste stuffed wholesome lunch you could pre-pack for your week forward

Go to the recipe >>>

Chili Garlic Tofu Bowls

Candy Potato Grain Bowls with Inexperienced Tahini Sauce

These Candy Potato Grain Bowls with Inexperienced Tahini Sauce are prefect for meal prep and bursting with shade, texture, and taste!

Go to the recipe >>>

Candy Potato Grain Bowls with Inexperienced Tahini Sauce

Curry

Curries are one other “it’s all in regards to the sauce” meal. So long as you have got a scrumptious curry sauce, you may pour it over any vegetable or protein and your meal goes to be superior. I wish to make my curries with both a tomato based mostly sauce or a creamy coconut based mostly sauce. Each varieties are tremendous straightforward, flavorful, and versatile! Strive these easy vegan curries:

Creamy Coconut Curry Lentils with Spinach

These wealthy, creamy, and earthy Coconut Curry Lentils are a simple and scrumptious vegan choice for dinner or weekly meal prep!

Go to the recipe >>>

Creamy Coconut Curry Lentils with Spinach

Curried Chickpeas with Spinach

These tremendous quick Curried Chickpeas with spinach are filled with taste and vitamins, vegan, gluten-free, and filling! Plus they freeze nice!

Go to the recipe >>>

Curried Chickpeas with Spinach

Chana Saag

Chana saag is a creamy chickpea and spinach curry that comes collectively shortly, is filled with heat spices, filling, and vegan! Excellent for meal prep!

Go to the recipe >>>

Chana Saag – Chickpea and Spinach Curry

Sluggish Cooker Coconut Curry Lentils

Sluggish Cooker Coconut Curry Lentils are a simple, hands-off, fiber stuffed, freezer pleasant vegan dinner.

Go to the recipe >>>

Sluggish Cooker Coconut Curry Lentils

Salad

Salads aren’t simply for aspect dishes! Pile ’em excessive with a number of greens and no matter protein you like, and also you’ve acquired a filling meal with extra shade, taste, and texture than most individuals get in in the future. Get inventive together with your salad greens, too. Along with the normal blended greens, spinach, or Romaine, you may also construct an incredible salad on kale, cabbage, or parsley. Beef up your salad by including a grain or a handful of nuts for further filling energy. Strive these meal-worthy vegan salads:

Roasted Vegetable Salad Meal Prep

These Roasted Vegetable Salad Meal Prep bins are a simple, no-reheat, plan-ahead lunch choice that can assist you to get your every day greens!

Go to the recipe >>>

Roasted Vegetable Salad Meal Prep

Lemony Artichoke and Quinoa Salad

This Lemony Artichoke and Quinoa Salad is a light-weight and refreshing summer time salad that holds up effectively within the fridge and is ideal for meal prep!

Go to the recipe >>>

Lemony Artichoke and Quinoa Salad

Chilly Peanut Noodle Salad

This Chilly Peanut Noodle Salad with home made peanut lime dressing is the proper meal prep for summer time! No reheating essential.

Go to the recipe >>>

Chilly Peanut Noodle Salad

Roasted Cauliflower Salad with Lemon Tahini Dressing

This Roasted Cauliflower Salad combines candy roasted crimson onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.

Go to the recipe >>>

Roasted Cauliflower Salad with Lemon Tahini Dressing

Apple Dijon Kale Salad

This Apple Dijon Kale Salad is tangy, candy, and crunchy with Granny Smith apples, walnuts, raisins, and a home made Dijon French dressing.

Go to the recipe >>>

Apple Dijon Kale Salad

Roasted Cauliflower and Quinoa Salad

This Roasted Cauliflower and Quinoa Salad holds up effectively within the fridge for days, making it excellent for meal prep or brown bagging your lunch.

Go to the recipe >>>

Roasted Cauliflower and Quinoa Salad

Soup & Stew

Soups and stews are the cold-weather counterpart to my large ol’ summer time salads. They’re all the time very fast and simple to make, they don’t require any troublesome cooking abilities, and they’re so versatile. Plus, as a result of they’re normally large-batch recipes, they’re nice for busy individuals. Soups and stews make nice leftovers and sometimes freeze effectively. So when you’re a busy bee however need to nonetheless eat meals filled with taste and texture, take a look at a few of these vegan soups and stews:

Vegetable Barley Soup

Loaded with colourful greens and filling pearled barley, this Vegetable Barley Soup is a wholesome, freezer-friendly staple recipe for winter!

Go to the recipe >>>

Vegetable Barley Soup

Vegan Peanut Stew

With a wealthy peanut and tomato sauce, candy potatoes, collard greens, and crunchy peanuts, this Vegan Peanut Stew is consolation in a bowl!

Go to the recipe >>>

Vean Peanut Stew

Secret Ingredient Tomato Soup

This tremendous thick, heat, and comforting tomato soup has two secret substances that make it wealthy and scrumptious with none dairy. 100% vegan!

Go to the recipe >>>

Secret Ingredient Tomato Soup

Vegan Creamy Mushroom Ramen

This extremely easy Vegan Creamy Mushroom Ramen is a wealthy and flavorful 15 minute meal that solely requires a handful of substances!

Go to the recipe >>>

Vegan Creamy Mushroom Ramen

Easy Rosemary Garlic White Bean Soup

This extremely straightforward Rosemary Garlic White Bean Soup takes solely eight easy substances to ship a bowl filled with wealthy, daring taste.

Go to the recipe >>>

Easy Rosemary Garlic White Bean Soup

Vegan Winter Lentil Stew

A wealthy and hearty medley of greens, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the proper cold-weather consolation meals.

Go to the recipe >>>

Vegan Winter Lentil Stew

Sluggish Cooker Vegetarian Lentil Chili

This Sluggish Cooker Vegetarian Lentil Chili makes an enormous batch, is filled with taste and vitamins, and might be made for solely about 5 {dollars}!

Go to the recipe >>>

Sluggish Cooker Lentil Vegetarian Chili

Chunky Lentil and Vegetable Soup

This Chunky Lentil and Vegetable Soup is filled with hearty taste, texture, and good-for-you greens!

Go to the recipe >>>

Chunky Lentil and Vegetable Soup

The put up 5 Templates for Easy Vegan Dinners appeared first on Funds Bytes.

Authentic supply: https://www.budgetbytes.com/5-templates-for-easy-vegan-dinners/

Healthy Diet

#Healthy Diet

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instantdeerlover · 4 years

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The 30 Best Restaurants And Bars In Oakland (2) added to Google Docs

The 30 Best Restaurants And Bars In Oakland (2)

Oakland and San Francisco are connected by a small body of water and a bridge. But that’s about all the two Bay Area cities have in common, and longtime residents will tell you Oakland pride runs deep. After all, we gave the world Zendaya, Mark Hamill, and “hyphy.” Just don’t ask us to use the word “hella” for your amusement or refer to the city as “The Brooklyn of the Bay.”

Now that we have that out of the way, we can also tell you that Oakland is an incredible place to eat. The largest city in the East Bay is also one of the most diverse in the country - and that’s reflected in the diversity of its restaurants. If you want to get to know Oakland through its food (and you should), use this guide. It’s our list of restaurants and bars we think are most essential to the city. We wouldn’t send an out-of-towner to a new Oakland spot without sending them to one of these places first. And you shouldn’t either.

Perfect for: Dinner Krescent Carasso Zachary's Chicago Pizza $ $ $ $ Italian in Rockridge $$$$ 5801 College Ave 8.6 /10

We field a lot of questions from people who visit Oakland for the first time. Like, can I swim in Lake Merritt? (Absolutely not.) Do you ghost ride? (Rolls eyes.) Should I try Chicago-style pizza while in town? OK, that’s not a question that comes up, but we have to tell you - a thousand times, yes. While deep dish in Oakland may sound counterintuitive, you’ll want to push those feelings aside or risk missing out on some of the best pizza in the city. This East Bay institution was founded in 1983 and makes Chicago-inspired pies (it’s actually stuffed, not deep dish) with flaky, buttery crust, and a sweet, chunky tomato sauce. Zachary’s has five locations, but we like getting our favorite mushroom and spinach pizza at the original spot on College Ave.

Krescent Carasso Shan Dong $ $ $ $ Chinese in Chinatown Oakland $$$$ 328 10th St #101 8.7 /10

You can find good Chinese food all over Oakland. But if you want great - like 2014-2019 Golden State Warriors great - head to Shan Dong in Chinatown. The big draw is the thick, chewy hand-pulled noodles that are made fresh behind a glassed-in counter at the front of the restaurant. We especially love them in the sesame paste noodles - the Rickey Henderson of Oakland dishes - and the Shan Dong dumplings with chicken and dry-braised green beans should also be at the top of your order. Just prepare to wait outside in a line longer than the DMV.

Krescent Carasso Champa Garden $ $ $ $ Vietnamese , Thai , Laotian in Ivy Hill $$$$ 2102 8th Ave 8.6 /10

Oakland residents take pride in their city, which is understandable - we’re the home of the oldest bonsai and the children’s amusement park (Fairyland) that inspired Disneyland. Champa Garden is another spot Oaklanders proudly claim. This small restaurant is located on a residential corner in East Oakland’s Ivy Hill and focuses on Laotian, Thai, and Vietnamese specialties. Come with a group and order the Champa Sampler (a name we’d get tattooed on our left rib), which shows off the restaurant’s star dishes - Lao sausages, fried rice ball salad, crispy spring rolls, and lettuce wraps.

Mary Lagier Nyum Bai $ $ $ $ Cambodian in Fruitvale $$$$ 3340 E 12th St Ste 11 8.7 /10

Whether you live in Oakland - or a $350,000 minimalist tiny home parked in the driveway of your friend’s rental apartment in San Francisco - Nyum Bai should be on your personal hit list. This place serves incredible Cambodian dishes like stir-fried rice noodles and pork belly stew in a colorful, welcoming space with pink and blue walls, a ’60s Cambodian rock playlist, and a twinkly-light-covered patio. Don’t be surprised when you finish a meal here and find it hard to leave - or make plans to come back tomorrow.

Krescent Carasso Aburaya $ $ $ $ Japanese in Downtown Oakland $$$$ 362 17th St Not

Rated

Yet

If you make only one good decision today (aside from not texting your ex back), go eat Japanese fried chicken at Aburaya. A second good decision: ordering it with dry seasonings like the umami salt or garlic miso. This counter-service izakaya is one of the busiest places in downtown Oakland for lunch or dinner, and you’ll have to employ some strategy to get a seat. But given how good this chicken is, and that Green Day or the Offspring will be playing from the speakers, you’ll probably walk away from Aburaya composing rock songs about chicken.

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INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app. Don Hicks III Ramen Shop $ $ $ $ Japanese in Rockridge $$$$ 5812 College Ave Not

Rated

Yet

When we want a very California take on ramen, we go to the Ramen Shop in Rockridge - which serves bowls with things like mustard greens, sunchokes, and creamed leeks, and excellent donburi with wild nettles or brussels sprouts. Like most places that are designed like a Scandanavian dry sauna and attract people who probably go home to a dog named Ringo, Ramen Shop isn’t cheap (the bowls of ramen start at $19.50). But you won’t mind - the Ramen Shop is just that good.

Krescent Carasso Geta Sushi $ $ $ $ Japanese , Sushi in Piedmont Avenue $$$$ 165 41st St Not

Rated

Yet

Oakland is a casual sushi city, and our favorite spot for it is Geta. All of the rolls are under $9, and the chef’s choice sashimi combo is $20 - a great value considering you get around 10 pieces. Timing is important here: you’ll want to get to Geta by 5pm to secure a spot on their waitlist (it tends to fill up for the night by around 7:30pm), and don’t bring more than three people. There are walk-in closets in Piedmont bigger than this place.

Krescent Carasso Miss Ollie's $ $ $ $ Caribbean in Old Oakland $$$$ 901 Washington St Not

Rated

Yet

This order-at-the-counter Caribbean restaurant is one of the most inviting places in the city. With its bright pink walls, turquoise plates, and family portraits hanging everywhere, Miss Ollie’s feels like an extension of a living room - if that living room also served family-style jerk shrimp, corn fritters, and the best skillet-fried chicken we’ve ever had. Whenever we’re in the mood for friendly faces, plantains, and a rum cocktail, we head straight for Miss Ollie’s.

Krescent Carasso Burma Superstar $ $ $ $ Burmese in Temescal $$$$ 4721 Telegraph Ave 8.5 /10

Burma Superstar originated in the Richmond in San Francisco, but has been blessing Oakland with incredible Burmese dishes - and a life-changing tea leaf salad - since 2009. The spicy, salty, sweet flavors keep us coming back again and again, and enduring the ridiculously long waits (this location doesn’t take reservations).

Krescent Carasso Vientian Cafe $ $ $ $ Vietnamese , Thai in Allendale $$$$ 3801 Allendale Ave Not

Rated

Yet

Living in the Bay Area means all your money goes to rent, gas, and $15 elevated mocktails made of 50 percent seltzer. When you’re on a budget but you still want an excellent lunch or dinner, head to Vientian Cafe - a Laotian, Thai, and Vietnamese spot in East Oakland. We come here for the flavorful nam kao ($7.95), the fresh papaya salad ($7.95), and the angel wings ($6.95) with a side of sticky rice. You’ll also want to ask for the menu of Lao specials, which includes a tangy fermented sausage ($3 a piece).

Krescent Carasso Enssaro $ $ $ $ Ethiopian in Adams Point $$$$ 366 Grand Ave Not

Rated

Yet

Enssaro is deservedly one of the most popular restaurants in Adams Point - and all of Oakland for that matter. This family-run spot serves some of the best Ethiopian food in the city - like perfectly sautéed or simmered chicken, lamb, and lentils plated over spongy injera bread. Get the meat or vegetable platters, so you can mix and match dishes, trying all the different spices and textures that make Ethiopian food so incredible. Everything at this casual restaurant is meant to be shared, which is why you’ll always see tables of big groups and, at dinner, a line out the door.

Krescent Carasso Soba Ichi $ $ $ $ Japanese in West Oakland $$$$ 2311 Magnolia St Not

Rated

Yet

This Japanese restaurant is more peaceful than a casual picnic at Mountain View Cemetery (yes, that’s a thing, and the city view from there is beautiful). The minimalist space is covered with light wood, and a large glass window lets you look inside the room where buckwheat noodles - Soba Ichi’s specialty - are kneaded, rolled, and cut each morning. This spot is one of the only places in the country that makes soba by hand, and we’re lucky they do so here in West Oakland. The noodles are perfectly soft and chewy, and are served hot in a delicious dashi soup, or cold on a plate with a small cup of dipping broth. When you’re done, your server will pour hot buckwheat water into it for you to drink. If this wasn’t already clear: you should be making a reservation immediately.

Kingston 11 $ $ $ $ Jamaican in Northgate-Waverly $$$$ 2270 Telegraph Ave Not

Rated

Yet

When you need to merge Friend Group One with Friend Group Two, remember Kingston 11 - an Uptown Oakland Jamaican restaurant that’s ideal for groups. DJs, live music, and a dedicated rum bar create an energetic backdrop for slow-cooked jerk chicken, excellent oxtail stew, and saltfish fritters. Though we can’t guarantee all your friends will get along, we can guarantee you will leave here full and happy.

Krescent Carasso Farmhouse Kitchen $ $ $ $ Thai in Jack London $$$$ 336 Water St 8.4 /10

Oaklanders love a good party: block parties, bike parties, and First Fridays - our monthly excuse to drink heavily in Uptown Oakland for the sake of local art. When you want the party experience, but in restaurant form, head to Farmhouse Kitchen in Jack London. Yes, it’s one of the city’s more recent additions, and, yes, the original is in San Francisco - but the Thai food is that delicious, and no one wants to sit in 20 hours of bumper-to-bumper traffic crossing the Bay Bridge anyway. At Farmhouse Kitchen, servers frequently sing the Happy Birthday song while banging loudly on gongs and drums, cocktails look like tropical desserts, and plates of rice, curries, and noodles are garnished with flowers and served on banana leaves. This is the colorful dinner party you want.

Krescent Carasso Lucky Three Seven $ $ $ $ Filipino in Patten $$$$ 2868 Fruitvale Ave Not

Rated

Yet

We always feel like we’re hanging out at home with our aunts and uncles and our fifth cousin’s cousin whenever we go to Lucky Three Seven. This casual Filipino takeout spot on Fruitvale is a family-run operation, which means friendly service and classic adobo, pork and chicken tocino served with a fried egg over rice, garlic-y chicken wings, and the longest lumpia we’ve ever seen. Walk up to the outside window to order (it’s cash-only), and grab a stool at the bar. All dishes are made to-go, but you should absolutely stay awhile.

Krescent Carasso Wood Tavern $ $ $ $ American in Rockridge $$$$ 6317 College Ave 8.8 /10

Some nights, we just want to pretend like we’re a permanent resident of the Claremont Hotel. And that’s when we go to Wood Tavern. Every dish at this upscale American restaurant feels like it was made with more care than a miniature replica of the Tribune Tower. You’ll want the cheese board, the charcuterie, the pappardelle, the juicy pan-roasted chicken, and the coffee pot de crème for dessert. Despite the fancy food, this place feels more like a casual bistro, or a cozy ski lodge - but one with perfect service.

PERFECT FOr: BREAKFAST, BRUNCH, & LUNCh Krescent Carasso Lois the Pie Queen $ $ $ $ Southern in Santa Fe $$$$ 851 60th St Not

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Lois The Pie Queen was a real person, and now it’s also a true Oakland classic. This family-owned restaurant in North Oakland is an essential gathering spot of the East Bay community, and has been serving classic Southern food at its current location since the ’70s. The restaurant is especially packed on weekends, with longtime residents eating chicken and waffles, biscuits, pancakes, pies, and the Reggie Jackson special (a hearty meal of two fried pork chops and two eggs, and named after the legendary Oakland A’s player). Lois’s lemon icebox pie is also near-mythical, and probably partly why there’s an impressive collection of local celebrity photos on the wall - like Danny Glover, Damian Lillard, and Boots Riley. Head’s up, it’s cash-only.

C+N Creative Beauty's Bagel Shop $ $ $ $ Bagels in Temescal $$$$ 3838 Telegraph Ave Not

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Anyone who says the Bay Area doesn’t have good bagels has never been to Beauty’s. This Temescal spot specializes in wood-fired, Montreal-style bagels that are crispy, chewy, and come with your choice of spreads like chopped liver and hummus. Beauty’s is also walking distance from the MacArthur BART Station, so you can meet your friend here for an everything bagel with lox cream cheese before doing Temescal Alley-type things up the street, like scoring a 100-page book on the medicinal properties of fermented air plants.

Krescent Carasso Bakesale Betty $ $ $ $ American , Cafe/Bakery in Temescal $$$$ 5098 Telegraph Ave 8.5 /10

Oakland has more fried chicken sandwiches than life-sized elephant statues. (If you run into one on the street, his name is Stomper, and he’s the Oakland Athletics mascot.) But the best fried chicken sandwich in the city - if not the world - is at Bakesale Betty’s. The buttermilk chicken is crispy, the jalapeño coleslaw is tangy and slightly spicy, and overall, this sandwich will change your life - you’ll just have to work for it. The line sometimes stretches down the block, but it moves fast, and if you get there before they open at 11am, you’ll be ensured first pick of their homemade cookies and a seat at the ironing board tables outside.

Krescent Carasso Reem's California $ $ $ $ Cafe/Bakery in Fruitvale $$$$ 3301 E 12th St #133 Not

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There are only a few reasons we get out of bed early on weekends. One is to move our car on street sweeping days. Another is to have breakfast at Reem’s. This casual counter-service Arab bakery and restaurant serves an incredible shakshuka (on Saturdays and Sundays only), pastries, and coffee, in a bright, sun-filled space we’d hang out in all day. They also have excellent chicken wraps, oven-baked flatbreads, and hummus. Like Nyum Bai, Reem’s is right off the Fruitvale BART Station, so you have no excuse not to make it here.

Krescent Carasso Cosecha $ $ $ $ Mexican in Old Oakland $$$$ 907 Washington St Not

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Old Oakland was the city’s original downtown before the 1906 earthquake forced businesses out of the area. The historic neighborhood has slowly made a comeback and is now home to cool boutiques, well-preserved Victorians, and Swan’s Market - a former marketplace that’s now one of the city’s best food halls. Our favorite reason to go Swan’s is for the tacos at Cosecha, served on homemade tortillas and garnished with cilantro and jalapeño. You may slip into a mild panic when trying to find a seat in the busy communal dining area, but know that tables always free up.

Aubrie Pick Hopscotch $ $ $ $ American , Japanese , Diner in Uptown $$$$ 1915 San Pablo Ave Not

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You drank too many mezcal margaritas last night in Uptown Oakland, and now you’re hungover - and wondering why your friend has so many grainy iPhone videos of you rapping along to “Blow the Whistle.” Time to go to Hopscotch. This upscale diner does Japanese-inspired takes on classic American dishes - soba biscuits, tonkatsu sandwiches, and braised pork belly benedict with jidori eggs. Brunch here won’t erase those videos of you screaming Too Short’s favorite word, but it will make you feel a lot better.

Krescent Carasso TrueBurger $ $ $ $ American in Temescal $$$$ 4101 Broadway 8.5 /10

California loves In-N-Out. But if you’ve lived in Oakland long enough, you know another burger joint commands more respect: TrueBurger. This fast-food style spot has mastered three simple things: burgers, fries, and shakes. You don’t come here for herbed goat cheese or sous-vide egg toppings. You come here for juicy grilled patties with tomato, lettuce, and garlic mayo on slightly-toasted egg buns, for thin fries that are perfectly crispy, and for not-too-thick milkshakes that evoke more joy than the Bay views from Grizzly Peak. There are two TrueBurger locations, but we like the newer, bigger one on Broadway.

Brown Sugar Kitchen $ $ $ $ Southern in Uptown $$$$ 2295 Broadway Not

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Brown Sugar Kitchen is open for lunch and dinner, but our favorite meal at this Southern restaurant in Uptown Oakland is weekend brunch - especially when we want to spend quality time with people (and foods) that we like. Everyone else in this place seems to have the same idea - and a craving for flaky biscuits, buttermilk fried chicken, and incredibly light cornmeal waffles - so prepare for crowds and a wait. Service tends to move at a slower pace at Brown Sugar Kitchen, but when you’re having mimosas and beignets in this light-filled space, you won’t want to rush.

Krescent Carasso Clove & Hoof $ $ $ $ American , Sandwiches in Temescal $$$$ 4001 Broadway Not

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At this butcher shop and restaurant, slabs of raw, marbled beef, pork, lamb, and charcuterie are presented behind shiny glass cases like they’re 50-year-old bottles of single malt scotch - in other words, this counter-service place takes their meat seriously. The burger comes with two thick patties, the fried chicken is glazed with a caramelized fish sauce, the cheesesteaks are extra cheesy - and everything is big (like, Pacific Ocean big). So get your nap bed ready. Nothing productive ever happens after lunch or dinner here.

PERFECT FOR: LATE-NIGHT EATS Tacos Mi Rancho $ $ $ $ Mexican in Merritt $$$$ 1434 1st Ave Not

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Tacos Mi Rancho is better known as “the taco truck by Lake Merritt” or “the taco truck to hit up when hungry at midnight.” It also serves some of the best Mexican food in the city. No matter what time or what state you’re in, rolling up to this permanently parked, cash-only spot is an absolute must - especially if you’re craving al pastor tacos or a 15-inch super burrito late at night (they’re open until 2:30am or 3am nightly). And don’t forget the red or green sauce - they’re on another level.

Dan Sung Sa $ $ $ $ Korean in Northgate-Waverly $$$$ 2775 Telegraph Ave 8.0 /10

This Korean pub is open until 2am, which is a rare thing in a city where most restaurants shut down by midnight. While you could go home after a few drinks and warm up your two-day-old half of a burrito before passing out, you should go to Dan Sung Sa instead. Affectionately called Porno Bar or Porno Palace (raunchy magazine spreads used to cover the bathroom walls), Dan Sung Sa serves dishes like kimchi fried rice and BBQ galbi in a dark, energetic space that will make you want to keep eating, drinking, and talking well into the evening. This is where you come to watch late-night Oakland unfold.

PERFECT FOR: COFFEE, PASTRIES, & ICE CREAM Krescent Carasso Fentons Creamery $ $ $ $ American , Ice Cream in Piedmont Avenue $$$$ 4226 Piedmont Ave Not

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If you grew up in Oakland, you’ve celebrated many birthdays at Fentons Creamery. If you didn’t, you probably know the ’50s-inspired ice cream parlor from Pixar’s Up. Either way, a visit to this century-old spot is an important experience - even if the crowds here can rival those on a morning commute on BART, and the screaming kids can make it feel like an echo chamber. You’re dealing with all of that for the big banana splits, sundaes, and shakes - along with good burgers, onion rings, and fries, if your sweet tooth has limits. We should note that parking in their small lot is near-impossible, so park elsewhere in the neighborhood.

Krescent Carasso Red Bay Coffee $ $ $ $ Cafe/Bakery in Fruitvale $$$$ 3098 E 10th St

Oakland drinks coffee like water. And while there are so many spots serving quadruple-shot cappuccinos in stark, minimalist spaces, we wish more were like Red Bay Coffee. It’s just as much a hangout for local residents as it is a place to get a very good iced coffee, charcoal latte, and pastries. Depending on the day, you can pop in to the public roastery in Fruitvale for a movie screening or a live performance, or to check out a pop-up shop. If you’re looking to get work done or catch up with a friend, the large, beautiful warehouse also has lots of sunlight, and plenty of chairs and benches.

PERFECT FOR: Drinking good cocktails Marcus Edwards Photography Starline Social Club $ $ $ $ American , Bar in Uptown $$$$ 645 W Grand Ave Not

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Starline Social Club is a bar, a restaurant, a concert venue (Solange once performed here), and a place to dance to everything from R&B to pop to EDM, depending on the night. It’s also the spot where everyone knows everyone - where you learn that Oakland is big, but can feel very small. There are so many ways to use Starline: you could stop in for a really good cocktail and corn dogs in the big, airy bar during Happy Hour, or work up a sticky dance sweat in their ballroom upstairs. Starline is whatever you want it to be, and more importantly, it’s still one of the most culturally-diverse places in the city.

via The Infatuation Feed https://www.theinfatuation.com/san-francisco/guides/the-best-oakland-restaurants-and-bars Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created March 6, 2020 at 05:37AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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