#exelia

[exlimix1a]

Did a little light experimentation with doing my color blocking with the lasso + gradient tools :3 I think i quiiite like it

[lilkittay]

Cornbread Liver-Sausage Apple-Onion Stuffing

In order to make this recipe, you will need a 10″ cast iron skillet and a 13″ x 9″ baking pan (preferably glass). You will probably also want a second skillet/pan for cooking ingredients in.

First you will need to make cornbread. Not just any old cornbread, this needs to be gluten free cornbread, made from stone ground cornmeal, in a cast iron skillet. I’ve perfected the recipe and almost have it memorized, so I will share it here.

The cornbread:

2 cups of stone ground cornmeal. (bob’s red mill or something similar)

1 pint of cultured buttermilk

2 eggs

1 tsp baking soda

1 tsp baking powder

2 green onions chopped finely (optional)

1/2 stick (4tbsp) butter (any butter will do but it MUST be butter, not an imitation)

In a mixing bowl, whisk the two eggs with the buttermilk so it is evenly blended. Then stir in the cornmeal. Allow this mixture to soak/rest for 30 minutes. (Do not add the other ingredients yet.) You may add a dash of salt if it makes you feel better.

When 30 minutes, have passed, preheat oven to 425 f with the cast iron inside the oven. Once it is hot, cringingly open the oven and throw the stick of butter into the cast iron and close the oven again.

While the butter melts (and like half of it will be trying to start on fire probably), add the baking soda and baking powder to the batter (along with the onions if you chose to use them). Stir gently until bubbles begin to form.

When the butter is fully melted in the cast iron, whisk the batter into the cast iron. Warning. This is scary. The best way to do it is to open the oven door up and pull the oven rack out without moving the cast iron off the rack. It is hot and scary. Use oven mitts. Please be careful.

Stir the batter into the butter with the whisk as quickly as sanity will allow, and then shove that scary hot stuff back into the oven. Bake for 20 minutes. It should be a light brown on top when it is done. If it needs 5 more minutes that is ok. Do not undercook, as it will taste like ass.

Once the cornbread is ready, remove it from the oven and flip it out onto a cookie sheet or something so it can cool off.

In the meantime, or beforehand, you also need to work on the other ingredients. They can be prepared ahead of the cornbread or after or at the same time if you are really skilled at multi tasking and not burning things (such as your hands).

What you will need:

16 ounces (or 1lb) of chicken livers. They usually come fresh or frozen in 16 ounce containers in the meat department. Obviously, if they are frozen, defrost them first. And rinse all the blood off of them also.

1lb of sweet italian sausage. Or w/e sausage you can get your hands on (not like that, you pervert). The freeform sausage that isn’t in a casing. Sometimes it comes in a tube, but some meat departments will make their own and this is the preferred kind.

2 medium onions it doesn’t matter if they are white or yellow. Don’t be racist to onions, yo. Diced up to like 1/2″ pieces.

4 apples, any kind will do. Go for your average joe apple like gala, cortland, braeburn. Avoid red delicious and granny smith as the former is mealy and the latter is too tart. Just apples. Like in BOTW. Core apples and cut into 8 slices, then cut the slices into 1/2″ chunks.

Butter and coconut oil. The amount isn’t specific, it’s used to oil up the pan and some will soak in as you cook and move through each ingredient so just have some on hand.

1 cup(ish) of chicken stock (or water), if you can make this homemade from bones that is great. If not, go for the “low sodium” canned/boxed variety as you don’t want to be adding extra sodium to your food and ruining the flavor profile.

Ok so then. First step if you weren’t listening earlier when I said to rinse the blood off the chicken livers is go do that. Don’t do that pussy crap of soaking it in milk. You want the liver flavor and anyway chicken livers are mild. Heat some coconut oil in your pan you’re using to cook this shit in, and cook the chicken livers until they’re not red and weeping blood anymore. I didn’t include it in the ingredients but if you are ambitious, dust them with magic dust (onion powder) while you cook them. They will probably still be pink inside but liver is like that for some reason. When it’s cooked, take the livers out of the pan and set them aside in a bowl or something. Keep the oil and blood and stuff that was in there.

If there isn’t enough fat in the pan, add a little more coconut oil or butter. Now you will cook the sausage in this oil. Once it is cooked, remove it with a slotted spoon and set it aside (you can shred the liver and mix it with the sausage at any time).

Again keep whatever juices remain in the pan, add butter to this until there is a good amount like what you need to cook onions with. Cook the onions long enough so that they are not crunchy but are not mushy or caramelized. Again, remove the onions with a slotted spoon and set them aside.

Add more butter again if needed. Now soften the apples in this mixture. No need to make them super soft, but enough to remove the crunch. The apples will absorb the butter/juices. This is what is wanted.

Once all the ingredients have been prepared, heat the oven to 350. Crumble the cornmeal into the baking pan and drizzle the chicken stock over the cornmeal so that it moistens it a bit. You don’t want it soggy, but some moisture is needed or the cornmeal will dry out during cooking. If you have a big enough bowl, toss all the other ingredients together and gently mix them into the cornbread crumble. If not, gently add them in small amounts and mix together and stuff.

Throw some tinfoil over all this and cook it in the oven for 30 minutes or so.

Contratulations, you now have a whole lot of stuffing and you also probably feel a bit like Link right now, don’t you?

[exlimix1a]

🔥🔥🔥

[artevian]

[lilkittay]

Not sure how relevant to the US as 1) different hz power 2) brits r dum 3) i get the feeling theyre full of shit if they somehow never noticed their cfls flicker 4) maybe their bulbs are cheap because not subsidized so they DO flicker

[lilkittay]

Maybe this can help start explaining I’m not talking about a “specialized diet” but rather how our metabolisms are supposed to actually function.

I lose a few lbs every time I cut sugar and grains out of my diet. Without even cutting out all carbs, reducing calories, or getting more exercise.

My problem is I usually slip back into having soda and grains again eventually out of habit and laziness.

[lilkittay]

Cursed image

[exeliax]

Character: Totooria "Totori" Helmold Series: Atelier Totori: the Adventurer of Arland Cosplayer: Exeliax (2012)

Photographers: Frazzy & Emzone