life is better when you're not malnourished btw
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@legumepowered
life is better when you're not malnourished btw

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random but here is a recipe for cold peanut noodles that you can make during hot weather because i just ate this and had a fantastic time
2tbsp of peanut butter. a splash of rice vinegar, soy sauce, sesame oil, maple syrup. some chili flakes, some sesame seeds. a splash of water to thin it out. now you put in your noodles (cooled!!!! boiled and rinsed so they’re cold!!) and then some chopped up cucumber or carrot or avocado or cabbage or any crunchy vegetable. i just used cucumber
you can also put in lime juice or herbs or sriracha or grated garlic/ginger or anything like that; tofu/tempe/meat for more protein etc. noodle wise this can be ramen soba udon whatever, i used soba. enjoy homies
wednesday in both directions as far as one can see
ragebaiting lemonade stand owner with one simple order
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.

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Whenever someone acts like something I didn't know is the most obvious kind of common knowledge that everyone is supposed to have, I like asking "where was I supposed to learn this?" because either it offers them an opportunity to be humbled by the reminder that their experiences are not universal, and that the background that shaped me was different than the one that shaped them.
Or then I get to be humbled by learning that this is something that was literally taught in school, while I was sitting in the back of the class drawing an eye.
weather is starting to feel like this
it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass
Fruited Lemonade That Makes You Reconsider It All
ingredience:
lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)
whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.
granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.
water as needed
equipment:
a few nonmetallic mixing bowls
a mesh strainer
a chinoise, ricer or some cheesecloth
a kitchen scale
a citrus juicer or reamer (manual or electric)
a potato masher
juice the citrus through a strainer - saving all rinds - and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.
Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.
Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).
taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.
citrus oils will float to the top, so stir/shake before serving. love you. enjoy.
some tried and true flavor combos:
straight lemon or lime, or any combination of the two, is of course an untouchable classic
lemon & strawberries (that's pussy babe!)
lemon & orange with a hint of vanilla (creamsiclemonade...?)
lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)
some cocktail type combos, booze optional:
lemon or lime & berries with basil + gin
lime & mint + white rum
lime & ginger + dark rum
lime & cucumber + gin
lime & orange (berries optional) + tequila
lemon, orange & cherry + brandy, bourbon, or rye whiskey
holy gods
okay so if you need more veggies/fruit, protein or fibre (bc most people do NOT eat enough) in your diet but you struggle to do so, hear me out:
look up recipes (especially snack recipes) that are child/toddler/baby-friendly
i can guarantee there is a woman with a cooking blog out there who has found away to pack a bunch of vegetables into a surprisingly delicious little snack for her kids. this process has never failed me when i feel like i am not eating enough fruits and veggies. my entire flat is eating spinach muffins at the moment, which doesn’t sounding particularly appealing to most people and yet somehow. they’re delicious.
putting some of my saved recipes under a read more for people to use as inspiration or a starting point ❤️
This healthy, gluten free recipe idea is a kid pleaser! Quinoa Pizza Bites make a nutritious meal or snack the whole family will love.
Carrot star bites are fantastic for baby-led weaning or as toddler snack. Also great for big kids too - a healthy lunchbox item.
These Green Smoothie Muffins are so easy to make, delicious and kid-approved! Perfectly sweet, soft and packed with healthy greens! Naturall
These carrot lentil protein muffins are a great kid-friendly snack, filled with sneaky lentils to add healthy protein, fibre and nutrients.
These Vegetable Fritters are perfect for kids of all ages. Packed with veggies for nutrients & eggs and chickpea flour for protein. Gluten f
This lentil bake is perfect for babies, kids and adults. Made with 4 veggies, lentils, sweet potato and egg. Great for lunch boxes.
Quinoa Cakes are an easy way to pack in nutrients! Make in advance for a fun, healthy side or snack during the week! {Gluten Free, Vegan}
here’s a few more:
Healthy Chocolate Zucchini Muffins are moist, tender, mixed in one bowl, made with whole wheat flour, naturally sweetened with a little mapl
Baked sweet potato zucchini tots made with 3 key ingedients are nut free, vegan and paleo. Healthy baked veggie tots perfect for school lunc
This super veggie pasta sauce for babies and toddlers is delicious on top of all kinds of pasta! With over 7 different oven roasted vegetabl
Flavorful & full of veggies, these mini meatloaves are a great twist on a classic family dinner recipe. Easy to make, perfectly portioned ou
Looking for a quick, protein-packed snack or breakfast that’s both delicious and nutritious? These Cottage ... <p class="read-more-container
the new york times has such a great series of elevated butter noodles, if you ever want a super fast easy dinner that still feels grown up and you can emulsify pasta water + butter together basically the sky is your limit
ya got
gochujang butter noodles
peanut butter noodles
chili crisp fettuccine alfredo
miso butter noodles
any one of these + a bag of salad or whatever vegetable side you find easiest/cheapest, and you've got yourself a full meal that tastes far above the effort you put in.
so i just made the peanut butter noodles and they are VERY simple and VERY tasty
i added extra parmesan because i like cheese and topped with some chili oil and green onion
took less than 20 minutes!
I made the gochujang one (minus most of the honey, plus clams) and it was great.

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there’s this extremely kind soul of a woman on instagram that makes accessible recipes that don’t require standing, chopping, or a stove and she might just have a permanent place in my heart
She's on YouTube too! For non-Instagram using friends:
I love her, she's great. Her recipes are friendly for both physical and/or intellectual disabilities. And her 5-year-old helps her cook. 🥰
Link to her YouTube channel:
Celebrating the intersection of food and culture, travel tales, social commentary, grieving out loud. 🇳🇬/🇺🇸 👰🏽🧒🏽👧🏽👩🏽💼⚖️ Paid Collaboration
Vegetarian Gothic cookbook by Mo Willett (1975)
Beans, beans, the magical fruit The more you eat, the more you toot, The more you toot, the better you feel So let’s have beans for every meal!
There was a chili competition at my job [I was out w/ the flu] & that inspired me to try to work on my chili bc I'm never satisfied with it. I feel like this batch is 90% of the way there. unfortunately, I've never had chili as good as I'm trying to make, so I don't really know what it's missing. You know how perfume has top, middle, and base notes? That's what I'm looking for in flavor w/ my chili. I think I hit it! What I've made in the past has had top or base notes, but not both and not middle layer of flavors, if that makes sense ? The Dijon mustard may sound weird but that was for the middle note and it worked well!
Also blitz the mushrooms to the same texture as the tvp so it functions as ground meat.
Feels good to be the guy with the cool groceries at the grocery store. Sardines and couscous and stuff like that

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Base meal plan I wrote up for a friend of mine, I'll be typing it up with macros within the week.
Savory squash + cabbage waffles
- boiled some squash [ I had peeled and sliced it with a mandolin the other day], drain and mash
- boil some sliced cabbage [also mandolin] in shallow water so the water boils off as the cabbage softens
- mix with squash, seasonings, and preferred flour into a thick dough
- 1/2 cup portions into a waffle maker on Medium. cook til crispy. If the dough is thick enough, you should be able to fit each waffle into your toaster to reheat later !