Watching:
Kakuriyo -Bed & Breakfast for Spirits-
Kono Oto Tomare (now on s2)
https://animenetwork.net/episode/96174-ah-my-goddess-episode-20/
Number24
Things we already watched:
Assassins Pride
Keijo!!!!!!!!
Saki
No Game No Life
Catblue Dynamite (1 hour movie)
Aoharu x Machinegun
Iwakakeru! -Sport Climbing Girls-
yamada-kun and the seven witches
wixoss
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Quick soba noodles
Adapted from https://www.acouplecooks.com/soba-noodles/
Ingredients
8 ounces soba noodles
scant 1/4 cup regular soy sauce (or substitute tamari or coconut aminos)
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon miso (white or yellow; do not add generously, it will make the food very salty)
1 teaspoon grated garlic
4 green onions
Sriracha, to taste (optional)
Optional mix-ins to stir fry and then add to the sauce with the noodles: chicken, thinly sliced vegetables, the sky's the limit
Instructions
Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve.
Ingredients
8 ounces soba noodles
scant 1/4 cup regular soy sauce (or substitute tamari or coconut aminos)
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon miso (white or yellow; do not add generously, it will make the food very salty)
1 teaspoon grated garlic
4 green onions
Sriracha, to taste (optional)
Optional mix-ins to stir fry and then add to the sauce with the noodles: chicken, thinly sliced vegetables, the sky's the limit
Instructions
Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve.
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Pumpkin Curry (Dream Curry)
From the webcomic johnny wander
2 large chicken breasts, cubed (or 2, maybe 3? blocks of tofu)
1 15oz can of pumpkin puree
1 15oz can of reduced sodium chicken broth. For my purposes I will probably take 1tbsp miso + water
1 8ox box of S&B Golden Curry
4 carrots, peeled and diced
3 big potatoes, peeled and diced
1 large onion, diced
2 garlic cloves, diced
1 tbsp ginger (grated fresh; 1/4 tsp ground ginger)
cream or milk to taste
Welcome vegetable additions: tomato, apple, sweet potato, peas, squash, eggplant, pepper, celery.
1. Add all ingredients, except milk, to slow cooker.
2. Just barely cover all ingredients with water.
3. Cover and cook - high 4h, low 8h. Stir every few hours.
4. Add cream to taste. Serve.
Freezes well. Pair with rice.
2 large chicken breasts, cubed (or 2, maybe 3? blocks of tofu)
1 15oz can of pumpkin puree
1 15oz can of reduced sodium chicken broth. For my purposes I will probably take 1tbsp miso + water
1 8ox box of S&B Golden Curry
4 carrots, peeled and diced
3 big potatoes, peeled and diced
1 large onion, diced
2 garlic cloves, diced
1 tbsp ginger (grated fresh; 1/4 tsp ground ginger)
cream or milk to taste
Welcome vegetable additions: tomato, apple, sweet potato, peas, squash, eggplant, pepper, celery.
1. Add all ingredients, except milk, to slow cooker.
2. Just barely cover all ingredients with water.
3. Cover and cook - high 4h, low 8h. Stir every few hours.
4. Add cream to taste. Serve.
Freezes well. Pair with rice.
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But in those eyes I wasn't sure if I saw doubt or gratitude (felix/dimitri, FE3H, PG-13)
Fraldarius has fallen. Long live Fraldarius.
(Rodrigue cameo, mentioned off screen canonical character death)
( Read more... )
(Rodrigue cameo, mentioned off screen canonical character death)
( Read more... )
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Tumeric Golden Latte
Makes 1 serving
Ingredients:
1 1/2 cups milk (oat, almond, dairy, etc. - your choice)
1 1/2 teaspoon maple syrup
3/4 teaspoon vanilla extract (optional - I omit it)
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 big pinch cinnamon, to taste
1 pinch freshly ground black pepper (not optional - it boosts the benefits of the turmeric)
Mix all ingredients together in a mug. Warm in the microwave in one-minute intervals, mixing in between. When warmed up to your liking, enjoy!
Ingredients:
1 1/2 cups milk (oat, almond, dairy, etc. - your choice)
1 1/2 teaspoon maple syrup
3/4 teaspoon vanilla extract (optional - I omit it)
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 big pinch cinnamon, to taste
1 pinch freshly ground black pepper (not optional - it boosts the benefits of the turmeric)
Mix all ingredients together in a mug. Warm in the microwave in one-minute intervals, mixing in between. When warmed up to your liking, enjoy!
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fried rice
-sauce mixture: 1/2 tsp sugar, 2 tsp light soy sauce, 1/2 tsp dark soy sauce, stir until sugar is dissolved.
-dry spice mixture: 1 tsp kosher salt, 2 pinches white pepper, 1/2 tsp MSG
-eggs, seasoned with a pinch of salt and a pinch of msg
-1 tbsp neutral oil
-2 oz marinated chicken
-1/2 cup medium diced onion
-2 tbsp medium diced carrot
-2 cloves roughly chopped garlic
-2 cups cooled rice
-2 tbsp frozen peas
-handful bean sprouts
-2 tbsp of shaoxing wine
-2 tablespoon sliced green onion
-1 teaspoon of toasted sesame oil
heat wok medium-high until you see light wisps of smoke.
add 1 tsbp of neutral oil and swirl until lightly shimmering.
turn heat to medium-low and add 2 beaten eggs. eggs will puff up. let sit for 15-20 seconds, then start lightly stirring to scramble. remove to bowl set aside.
return wok to medium-high heat and wipe out egg residue with paper towel.
when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 2 oz. of marinated chicken. push down so that it is all one layer, cook for 30-45 seconds or until starting to brown on one side. then mix and cook until 90% cooked. remove to egg bowl and set aside.
return wok to medium-high heat, do not wipe down. when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 1/2 cup medium diced onion, 2 tbsp medium diced carrot. cook 1-2 minutes until onion is translucent but still has a bit of bite to it, and then add 2 cloves roughly chopped garlic. saute for 15-20 seconds, then add 2 cups of cooled rice.
stir vegetables into rice, and then gently press down until the rice-vegetable mixture is one even layer in the pan. break up any large chunks of white rice you see with the tip of your cooking utensil. constantly stir and flip the rice so that all sides get fried.
if your rice is too dry, add a little more oil.
after a few minutes, toss in the chicken and egg and incorporate it into the mixture. push everything to the center of the pan and then add the sauce mixture around the outside of the rim, NOT on the center of the rice.
stir the rice so the sauce is fully incorporated and no white chunks of rice remain.
toss in dry spice mixture and stir it in until well incorporated.
add 2 tablespoons of frozen peas and a handful of bean sprouts. Gently mix in.
Push everything to the center of the pan and deglaze with 2 tbsp of shaoxing wine and immediately stir in the rice. Cook off the alcohol for 20-30 seconds, then turn off heat.
Add 2 tablespoon sliced green onion and 1 teaspoon of toasted sesame oil. Stir in thoroughly. Add extra salt and white pepper if needed at this stage, and serve.
-dry spice mixture: 1 tsp kosher salt, 2 pinches white pepper, 1/2 tsp MSG
-eggs, seasoned with a pinch of salt and a pinch of msg
-1 tbsp neutral oil
-2 oz marinated chicken
-1/2 cup medium diced onion
-2 tbsp medium diced carrot
-2 cloves roughly chopped garlic
-2 cups cooled rice
-2 tbsp frozen peas
-handful bean sprouts
-2 tbsp of shaoxing wine
-2 tablespoon sliced green onion
-1 teaspoon of toasted sesame oil
heat wok medium-high until you see light wisps of smoke.
add 1 tsbp of neutral oil and swirl until lightly shimmering.
turn heat to medium-low and add 2 beaten eggs. eggs will puff up. let sit for 15-20 seconds, then start lightly stirring to scramble. remove to bowl set aside.
return wok to medium-high heat and wipe out egg residue with paper towel.
when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 2 oz. of marinated chicken. push down so that it is all one layer, cook for 30-45 seconds or until starting to brown on one side. then mix and cook until 90% cooked. remove to egg bowl and set aside.
return wok to medium-high heat, do not wipe down. when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 1/2 cup medium diced onion, 2 tbsp medium diced carrot. cook 1-2 minutes until onion is translucent but still has a bit of bite to it, and then add 2 cloves roughly chopped garlic. saute for 15-20 seconds, then add 2 cups of cooled rice.
stir vegetables into rice, and then gently press down until the rice-vegetable mixture is one even layer in the pan. break up any large chunks of white rice you see with the tip of your cooking utensil. constantly stir and flip the rice so that all sides get fried.
if your rice is too dry, add a little more oil.
after a few minutes, toss in the chicken and egg and incorporate it into the mixture. push everything to the center of the pan and then add the sauce mixture around the outside of the rim, NOT on the center of the rice.
stir the rice so the sauce is fully incorporated and no white chunks of rice remain.
toss in dry spice mixture and stir it in until well incorporated.
add 2 tablespoons of frozen peas and a handful of bean sprouts. Gently mix in.
Push everything to the center of the pan and deglaze with 2 tbsp of shaoxing wine and immediately stir in the rice. Cook off the alcohol for 20-30 seconds, then turn off heat.
Add 2 tablespoon sliced green onion and 1 teaspoon of toasted sesame oil. Stir in thoroughly. Add extra salt and white pepper if needed at this stage, and serve.
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instant pot recipes I want to try
https://www.seriouseats.com/colombian-chicken-stew-with-potatoes-tomato-onion-recipe
https://myheartbeets.com/instant-pot-saag-pressure-cooker/
https://onepotrecipes.com/instant-pot-cream-of-mushroom-chicken/
https://www.seriouseats.com/pressure-cooker-ribollita
https://www.seriouseats.com/pressure-cooker-recipes
https://myheartbeets.com/instant-pot-saag-pressure-cooker/
https://onepotrecipes.com/instant-pot-cream-of-mushroom-chicken/
https://www.seriouseats.com/pressure-cooker-ribollita
https://www.seriouseats.com/pressure-cooker-recipes
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Genna's Meat Lasagna Recipe
Lasagna:
12 noodles of lasagna
2 24 oz jar of Vodka sauce
4 cups mozz cheese
Parm cheese
1ib sausage
1ib turkey beef
1 15oz container of ricotta
Parsley
Salt
Pepper
Italian seasoning
1medium onion
3 cloves garlic
1egf
Combine ricotta egg and 3 tablespoons of parsley garlic Italian seasoning and red pepper flakes cover with towel set aside in fridge for 1 hour prior to cooking with towel on top to absorb moisture
Cook lasagna noodles for ten minutes until aldente with olive oil and salt set aside
Add onion to skillet Cook until translucent add beef and sausage until cooked through then add garlic
Drain meat
Add meat to sauce
Grease 13x9 pan
Add meat sauce as first layer
Then 4 lasagna noodles
Then 1/3 of ricotta mix
Then 1 cup mozzarella cheese
Then 2 tablespoons of parm cheese
Repeat two more times
Add remaining sauce and cheese on top layer
Bake at 375 for 25 minutes covered and then Uncovered for 15-20 mins and let cool for 20-25 mins
12 noodles of lasagna
2 24 oz jar of Vodka sauce
4 cups mozz cheese
Parm cheese
1ib sausage
1ib turkey beef
1 15oz container of ricotta
Parsley
Salt
Pepper
Italian seasoning
1medium onion
3 cloves garlic
1egf
Combine ricotta egg and 3 tablespoons of parsley garlic Italian seasoning and red pepper flakes cover with towel set aside in fridge for 1 hour prior to cooking with towel on top to absorb moisture
Cook lasagna noodles for ten minutes until aldente with olive oil and salt set aside
Add onion to skillet Cook until translucent add beef and sausage until cooked through then add garlic
Drain meat
Add meat to sauce
Grease 13x9 pan
Add meat sauce as first layer
Then 4 lasagna noodles
Then 1/3 of ricotta mix
Then 1 cup mozzarella cheese
Then 2 tablespoons of parm cheese
Repeat two more times
Add remaining sauce and cheese on top layer
Bake at 375 for 25 minutes covered and then Uncovered for 15-20 mins and let cool for 20-25 mins
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Italian Sausage Stew
https://www.allrecipes.com/recipe/24036/tims-sausage-stew/
heavily modified
1 tablespoon grapeseed oil
2 pounds sausages, browned whole and then sliced into coin size pieces
constarch as needed to thicken
8 cups water
1 tablespoon miso
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil (optional)
1 tablespoon dried oregano
1 tablespoon rosemary
chili powder to taste
3 zucchini, sliced in large chunks
2 small red bell peppers, sliced in large chunks
1 bag of fusili pasta
In a large pot, add oil and brown the sausage slices. remove sausage, let rest, then slice into coins. deglaze bottom of pan with small amount of water. Re-add sausage then mix in miso paste, 2 cups of water, tomatoes, rosemary, chili powder, basil and oregano; add corn starch mixed in small amount of water. When miso paste is dissolved and spices are well mixed, add rest of water. Bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked.
Add zucchini, and red bell pepper. Simmer another 10 minutes. Bring to rolling boil. Add fusili pasta. Cook another 10 minutes, or until pasta and vegetables are done. Makes a MASSIVE amount of food.
heavily modified
1 tablespoon grapeseed oil
2 pounds sausages, browned whole and then sliced into coin size pieces
constarch as needed to thicken
8 cups water
1 tablespoon miso
1 (28 ounce) can peeled and diced tomatoes with juice
1 teaspoon dried basil (optional)
1 tablespoon dried oregano
1 tablespoon rosemary
chili powder to taste
3 zucchini, sliced in large chunks
2 small red bell peppers, sliced in large chunks
1 bag of fusili pasta
In a large pot, add oil and brown the sausage slices. remove sausage, let rest, then slice into coins. deglaze bottom of pan with small amount of water. Re-add sausage then mix in miso paste, 2 cups of water, tomatoes, rosemary, chili powder, basil and oregano; add corn starch mixed in small amount of water. When miso paste is dissolved and spices are well mixed, add rest of water. Bring to boil. Lower heat and simmer approximately 20 minutes or until sausage is fully cooked.
Add zucchini, and red bell pepper. Simmer another 10 minutes. Bring to rolling boil. Add fusili pasta. Cook another 10 minutes, or until pasta and vegetables are done. Makes a MASSIVE amount of food.
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Printer Options
magcloud - too big though. https://www.magcloud.com/create/templates
lulu
the book patch - always has a white border, so no double page spreads. - https://www.thebookpatch.com/
epub publisher: https://ebook.online-convert.com/convert-to-epub
https://www.docucopies.com/order/PERFECT-BOUND-BOOKS/
lulu
the book patch - always has a white border, so no double page spreads. - https://www.thebookpatch.com/
epub publisher: https://ebook.online-convert.com/convert-to-epub
https://www.docucopies.com/order/PERFECT-BOUND-BOOKS/
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Biscuit Gravy Recipe
Dolly Parton's biscuit gravy recipe
Every now and then I'll make my husband, Carl, an extra special breakfast. Some of our favorites are Southern staples like sausage patties and flaky biscuits, and this creamy milk gravy is the perfect topping.
Ingredients
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream
biscuits and sausage patties, for serving
Preparation
In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.
Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.
Serve over biscuits and sausage patties.
Every now and then I'll make my husband, Carl, an extra special breakfast. Some of our favorites are Southern staples like sausage patties and flaky biscuits, and this creamy milk gravy is the perfect topping.
Ingredients
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream
biscuits and sausage patties, for serving
Preparation
In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.
Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.
Serve over biscuits and sausage patties.