really love Molly Brodak's everyday genius baking tips. wisdomful and just some genuinely good advice like don't buy a sea salt grinder? i had no idea. i miss her everyday
trying on a metaphor
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cherry valley forever

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@starryfood
really love Molly Brodak's everyday genius baking tips. wisdomful and just some genuinely good advice like don't buy a sea salt grinder? i had no idea. i miss her everyday
It’s delicious! I promise!
Recipes from Portland's famous but long-closed Rheinlander restaurant. This cookbook was produced in a limited window before Chef Mager's death. All of these fucking slap.
For my fellow vegan/vegetarians, these sound scrumptious and look pretty simple to make substitutions!
just to be clear
certified soup post
It's sooo good
The lentil soup post is yeah beyond amazing. I know lentil soup doesn't seem like it could be that good. You simply don't Know how beloved the rheinlander lentil soup was. This was a famous soup here.
Have people heard of falling fruit? It's a map that marks off foraging locations that are accessible on public land.
It's global and crowdsourced and points you towards FREE FRUIT. (And herbs and nuts and things.) They have an app too but the app costs $2 and you can still pull up the map on your mobile browser for free.
A massive, collaborative map of the urban harvest uniting the efforts of foragers, freegans, and foresters around the world. Explore and sha
This is how I found those park cherries!
I think I've added around 100-200 spots on here since I heard about it. Even put some of my own trees on it that overhange sidewalks. What's great is not only does it help you identify the plant by telling you what to find where, what's in season, what to spot through wikipedia and usda plant links. But practically any free resource you can think of you can either find on here or put on here like, good dumpsters to scavenge (for food or otherwise), water fountains, community orchards/gardens, fishing spots, little libraries / pantries, even bike pumps.
Just for those of us who are not yanks or living in US America: this map is worldwide and is available in 11 other languages
locusimperium:
A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.
Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting
Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.
So I tried this recipe.
And it is GREAT.
It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.
Life hack: add white chocolate chips and sea salt
I made these today for the equinox with sea salt caramel chips and they are simply amazing. Let’s see how long they last with six people in the house!
Noting for later (as we need more butter for this, and probably won’t do a grocery shopping till the weekend).
The OP version of this has become my go-to cookie for basically all things and I have a whole cohort of friends and colleagues who would murder each other to get them. Haven’t tried any add ons yet, since the base recipe is SO GOOD.
I’ve reblogged this before and I’m reblogging it again because I’m about to make it again tomorrow and I wanted to add my own tale of just how amazingly delicious it. it was SO incredibly simple to bake and with an extra dusting of brown sugar on top and served warm and soft they gift you with the taste of the nectar of the gods when paired with a small glass of milk. this image is from when I first made them a couple years ago:
GO. MAKE THESE !!!!
Needed to make a dessert in a hurry to bring to Thanksgiving, and this recipe worked excellently. I did not have the right kind of sugar for the topping, so instead I used a packet of lemonade powder, which gave it a nice citrusy zing.
Making these for myself as a reward for doing the no fun thing I’ve been putting off. Added half a lemon of lemon juice and a bit more flour. Let’s see how it turns out. >:3
Verdict: tasty.
These are really, really good, btw. (sorry, no pics…) :/
Just made it. Pretty good, very basic, lots of ways it can be added to and customized in that way. Not as flipping amazing as previous posts made it seem, which I expected not only from the description of it being like a sugar cookie but especially moreso from the basic af ingredient list. lol Good though, it’s sweet enough to kill my sweets-craving without *annihilating it* and making me feel sick in the process like some American desserts do 😆 Also nice and simple, making it in bar form rather than making individual cookies. Saves a ton of time there, we love that
The app that lets customers rescue unsold food from shops and restaurants to save it from going to waste. Try it today.
Too Good To Go is a social impact company on a mission to inspire and empower everyone to fight food waste together.
Our app is the world's largest marketplace for surplus food. We help users rescue good food from going to waste, offering great value for money at local stores, cafes and restaurants.
Okay so I’ve used this twice and it was great both times. Literally half price food, the hitch is you get what you get (it’s a surprise), and you use it today (it’s going to be the things that have been sitting on display for a while). We tried pizza and a Punjabi tiffin box and both were great.
(Probably US and Canada only. Sorry everybody else!)
the flavor of minimum wage is mostly eggs and ibuprofen
Hey guys! Speaking of poverty, I’m doing commissions :) hit me up for more info
Recipes from Portland's famous but long-closed Rheinlander restaurant. This cookbook was produced in a limited window before Chef Mager's death. All of these fucking slap.
For my fellow vegan/vegetarians, these sound scrumptious and look pretty simple to make substitutions!
just to be clear
hey. don’t cry. crush two cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar half a cup of grated parmesan cheese and stir for a few minutes adding a handful of fresh spinach until wilted and mix in pasta of your choice ok?
PEACE AND LOVE!!!!!!!!
Raspberry Girl (4) on Patreon today/tonight, and you can expect to see it here/AO3 tomorrow some time. Until then, here's her recipe for rosemary focaccia.
Raspberry Girl (5) hopefully up on Patreon tonight!
Raspberry Girl will be up Patreon tonight or tomorrow
recipe scrapbook ‧₊˚ ⋅ 𓐐𓎩 ‧₊˚ ⋅
chicken shwarmas!
i hate recipe blogs that have their entire life story before the actual recipe and then proceed to explain the chemistry behind why the recipe works like—
i just want my food...
anyways this is a recipe for chicken shwarmas!
(this isn’t my recipe i found it on pinterest but i couldn’t find the owner to give credits so credits to whomevers this is)
for the tzatziki sauce:
(these measurements are a guess bc i eyeball everything and then adjust until i like how it tastes.)
1/4 cup plain greek yogurt
1/4 cup mayo (i usually eyeball it til it looks right just add some, mix and then taste to see if you want more)
the juice of half a lemon
like four or five stalks chopped up parsley (or cilantro if you don’t have any parsley)
for the onion:
use the other half of the lemon and squeeze it over a chopped red onion
toss in some sumac (can skip) and parsley(dried or fresh)
for the chicken:
girl you don’t need to make chicken for this like just buy a rotisserie we don’t have the time to SEASON CHICKEN AND FRY IT—
chicken thighs
salt and pepper to taste
1 teaspoon of:
paprika, onion powder, cayenne pepper, garlic power, coriander, cumin, and sugar
2 tablespoons of tomato paste
1 tablespoon olive oil
mix mix mix and let marinate for at least 30 mins to overnight mmkay
cook in a frying pan until golden and also like not raw
the wraps:
the pinterest girl MADE HER BREAD. we’re not doing that.
get you some flour tortillas or better yet, naan if you have it
spread the sauce on the tortilla and put:
chopped up lettuce
tomatoesss
the chicken
onions
fries (i skip/eat on the side instead of IN it) (just get some store bought ones and toss em in the air fryer or the oven)
pickles (i also skip)
enjoy!
if you make it and post pictures tag me :)
You’re welcome 🧄
A Bagginshield Cookbook
Recipe #3
Lobelia's Spiced Yule Cake
Despite the fact that Lobelia never got along with Bilbo, she took a strange liking to Thorin when he moved to the Shire. She would often (and much to Bilbo's chagrin) bring him gifts of food, including her famous Spice Cake. Thorin immediately fell in love with the cake, which prompted Bilbo to actually go to Lobelia and ask her for the recipe. She absolutely refused to share it with him, and so he stormed off in defeat.
Still, as a Yule gift that year, Lobelia gave Thorin himself the recipe, making him swear on his honor not to share it with anyone, Bilbo included. To his credit, Thorin respected her wishes, ushering Bilbo out of the kitchen whenever he prepared the cake. And though the first few times he had done so Bilbo huffed and fussed, eventually he accepted that to either make Thorin share the recipe with him or to sneak a peek while it was being prepared would not only be dishonorable, but also would damage Thorin's trust in him.
However, over the next year (and with Thorin's help), Lobelia and Bilbo's relationship improved somewhat, and when the next Yuletide came around, she at last gave Thorin her blessing to share the recipe with Bilbo.
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Please feel free to take the recipe and distribute it as you like; no credit is necessary.
Lobelia's Spiced Yule Cake
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 cup buttermilk (see note)
Powdered sugar
Preheat oven to 350 degrees. Grease and flour an 8- or 9-inch cake pan (or line with parchment paper).
Beat together the butter and sugar until fluffy. Beat in the eggs, one at a time, until fully combined. Sift in the four, baking soda, and spices; mix until just combined. Add the buttermilk and mix on low until no flour streaks remain.
Turn batter into prepared pan. Bake for 25 - 30 minutes, or until surface is golden and a toothpick or butter knife comes out clean when inserted into the center.
Cool completely, then dust with powdered sugar.
Note: If you don't have buttermilk on-hand, you can simply put 1 1/2 teaspoons of vinegar or lemon juice into a measuring cup and fill up the rest of the way to the 1/2 cup mark with milk or half-and-half, then let it sit for about five minutes.
Note #2: You may want to adjust the spices for your liking, as one teaspoon of each may not suit everyone; and also, you might like to try other spices (such as cloves) as well!
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(Check out my "food" tag for more recipes. There's not much yet, but there will be soon!)
I made yeto’s pumpkin/goat cheese/salmon soup and it’s changing my life a little bit, like holy SHIT this yeti knows what he’s doing
heyyyyy it’s october again which means it’s time for
✨Yeto’s Superb Soup✨
I had posted a recipe in the comments last year, but I decided to make a better version
Ingredients:
one 2lb kabocha (you can use an equal-sized pie pumpkin, but in my opinion kabocha has a much butterier texture and nuttier flavor. Also the yeti uses kabocha in the game so it gets points for accuracy)
1-3 carrots (last year the store had the fattest carrot I had ever seen. This year I needed 3 carrots to match that volume. Listen to your heart)
2-3 celery stalks (equal to the amount of carrot)
1/2 white onion
6 garlic cloves
(optional) 2 habanero peppers
mirin/cooking wine
1 box of fish stock (if you want it vegetarian, use kelp dashi stock)
1 box of vegetable stock
4oz goat cheese. I’ve tried making this with cream cheese and feta, but the flavor really doesn’t land right without the goat cheese.
1 cup? (<- it was eyeballed) heavy cream
.7lb filet of salmon
??tbsp olive oil
6 tbsp butter
a few pinches of flour
thyme, paprika, nutmeg, red pepper flakes salt & pepper
(optional) gronions to garnish
Step 1) Preheat oven to 400°F/204°C. Slice and deseed kabocha
Step 2) coat the pumpkin in a thin layer of olive oil. Season with thyme (I like dried thyme but fresh is better!), ground nutmeg, paprika, red pepper flakes, salt & pepper.
Bake for 30-50 minutes until it’s soft enough to scoop off the rind with a spoon. Thinner kabocha might only take 30 minutes, and thicker kabocha (like below) or a cake pumpkin may take 40+ minutes.
note: if your kabocha/pumpkin is especially thick, your soup may end up tasting sweeter. If you want it more umami, use less of your chosen gourd or maybe add a splash of soy sauce to the broth? Haven’t tried that but it’d probably work
Step 3) Prep all your other veggies while you’re waiting for the pumpkin to bake. Dice the onion and set it aside. Chop the celery & carrots into Chunks and mince the garlique
Step 4) Wait until the timer for the pumpkin has 20 minutes or less left. Heat up your pot/dutch oven on high/med-high heat, melt 2 tbsp of butter, and add the onions. After about 6 minutes, add the garlic. After another few minutes, sprinkle flour and stir, and keep frying until it browns.
Step 5) Add the rest of the butter, the rest of the veggies, and stir. Deglaze the pan with a splash of mirin/cooking wine.
If you timed it right, the pumpkin should be about done. Using a spoon, scoop the rind off the pumpkin. While you do that, periodically check on the veggies, adding another sprinkle of flour and a some of the fish stock as it gets dry. It’ll create a sort of paste and the onions will be pretty browned at this point.
Step 6) Chop the pumpkin & add it to the pot. Add the rest of the stock. If you’re using habanero, slice it and add it now. Add any other seasonings (it may need more salt) to taste. Once the soup boils, turn the heat to low and cover.
Personally, I prefer soups with Chunks in them + I think it’s more authentic to what the yeti made, but if you REALLY feel compelled to blend your soup, do it now.
Step 7) While the soup is heating up, get out a frying pan and add a tablespoon or two of some olive oil/butter on med-high heat. Add the salmon filet to the pan (scale side down) and just let it sit there. Don’t touch it. When it turns opaque halfway up, flip it until it’s fully cooked.
Once it’s cooked, remove it from the pan, remove the skin, and shred it into bite size pieces. If your salmon was really thick like mine was, and some parts of it are still pink, then toss the pink parts back in the pan to let them cook a little longer.
Add the salmon to the soup.
Step 8) Once the soup has been simmering for a few minutes and you’re too impatient to keep waiting, remove it from heat, add the goat cheese & heavy cream, garnish with gronions or whatever herb of choice, and enjoy!
In the game, this soup restores eight hearts, and it truly does feel that replenishing. This soup could cure any disease.
Made a vegetarian friendly version of this for Thanksgiving! IT TASTES INCREDIBLE! Thank you so much!
On my soup grind recently, i’ll have to give it a try