The theme for this mixtape is "These songs fuck"

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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.

Fraldarius has fallen. Long live Fraldarius.

(Rodrigue cameo, mentioned off screen canonical character death)

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Right under the wire for CGR, here's a bunch of dance tracks

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Yooo we're in the double digits now!

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-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.

Merry Christmas, santaciry is here with another mixtape

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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.

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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/

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.