Wandering Adventure Party

They really are blueberry lemon is my favorite, I only changed the recipe by adding in a bit of ground ginger powder to ours and i love these flavors. I will have to try the other scone recipe soon! Really unlocked something here I read why you were cooking all this and I hope the trip/gathering is/was a good time! Thanks again

My theme has been “the most food for the least work that tastes good enough”. I usually make a ziti like this (but fancier), but I thought I’d try this one. It’s killer. I’ll make this again anytime I have teenagers in the house. Virtually any pasta shape would work and the ingredients are relatively cheap and good lord is there a ton of it.

My “old family recipe” is almost the same and turns out great.

Option 1) there is a grocery called Fresh Market that you have never heard of and isn’t in your area. They have vla bagged end cap. Good curry. Option 2) I make my own. Curry Powder. Servings: 1 cup. 2 tbsp cardamom pods. 6 tbsp cumin seeds. 8 tbsp coriander seeds. 1 tsp fenugreek seeds. 1 tsp black peppercorns. 3 tbsp ground turmeric. 1 tbsp whole cloves. 1 tbsp ground cayenne. place all but the last three items in a skillet already heated to medium-high heat. shake and stir them until the cumin seeds start popping or smoking and shake some more to keep the smoke to a minimum (about 3-5 minutes total). let cool completely (this will happen faster if removed from the skillet to a baking sheet. remove and discard the husks from the cardamom pods ! you can open them up by putting them in a mortar and pestle beating them up a little. in a small bowl combine all the items and mix well working in batches with a spice grinder process until you have a fine powder. ! if you don’t have a great spice grinder then I recommend sifting the powder through a mess strainer before storing. store in an air tight container

https://sh.itjust.works/post/44935651 tldr im cooking for an army of people and if i do it ahead of time i dont have to do it when i get back when im exhausted

Recipe here. Original thread and explanation of why I’m doing this here Easy to make, easy to reheat, easy to transport, and good enough for adults or children to eat. It’s exactly what it looks like, straight up comfort food. Too calorie dense for a regular rotation in my cooking, but perfect for a max exercise day like a convention.

Hi! My Masto feed has been kind of slow and sometimes depressing lately. Looking for a few active users/potential friendos who like to chat a bit and enjoy any of: #BoardGames #Art #TTRPG #BikeTooter #Writing #Gaming #FountainPen #Books #Cooking #ADHD I’ve been posting lately about my solo RPG project, The Spirit of Small Gifts. I also sometimes post about shibari and clothed shibari figure drawing but I always CW and tag those posts.

Absolutely. I think you could dress this one up really easily and turn it into something really great, but that defeats the purpose of it being a very neutral food with very neutral flavors when it’s being served to kids who like it neutral.

Recipe here. Original thread and explanation of why I’m doing this here Another longstanding big hit in our house. I usually leave out the mozzarella but use parmesan in place of pecorino romano so the kids don’t completely hate it. I love a soupy dish with beans as the thickener and I dump a ton of chard into it, which cooks down and hides how much I really put in. With a nice crusty garlicky bread, this one’s great.

Sorry. [image: 3377085e-2362-4c5d-a6e3-29cb77164cdb.png]

If you’re talking store bought then I agree. But fresh tomatoes from your (or someone nearby) garden can be amazing. Growing our own has spoiled me and I basically avoid eating ‘fresh’ tomatoes on most situations (unless I’m in Italy).

The first time I made it my wife said “these are the biscuits I’ve always wanted.” She too was a tube fan. So I completely understand.

Ay, when’s dinner? Mind if I come over??

Ginger ice cream if you have a big freezer and served with your oatmeal cookie! (((o(ﾟ▽ﾟ)o)))♡ Keep us posted on the ginger plant; I’m curious to see if they survive winter. Good luck!

Don’t sell yourself short.

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My gosh, is there anything baking soda can’t do? oO So thanks for that tip. I make beans all the time, so will be jumping on that one immediately. Btw, I’ve found that cooking and rehydrating beans at the same time works perfectly well for just about all varieties, and should especially combine well with pressure cooking. True-- you might lose some of the texture, and maybe not get as full of a Maillard Reaction as otherwise, but I haven’t found these to be significant problems. So OP, beans shouldn’t take anywhere near 8hrs to soak, in future. Side note: I happened to get myself a grain grinder because of how long my favorite bean (kidney) took to hydrate & cook. Unfortunately, something indeed gets lost that way, and the beans simply aren’t as good as when whole. @Comrade_Squid@lemmy.ml

You’d still be annoyed if it was your stuff that got fucked up.

adorable!

I’m the weirdo who does not do cheese, but hey, if that’s your thing, then that’s your thing!