still learning

1 cup basmati rice

½ cup quinoa

~⅓ cup dried mushrooms, chopped

4 cloves garlic, minced

2 Tbsp thyme

4 Tbsp butter or olive oil

2½ cups water

salt

Wash rice and quinoa together in pot

Add water, mushrooms, thyme, salt and 3 Tbsp butter/oil to pot

In a separate pan, sautée garlic in 1 Tbsp butter/oil, then add to pot

Stir everything up

Bring pot to boil, then turn heat down to low and cover

Let cook for 15-20 mins

Canis root tea

I'm fairly certain that there's only one person in all of Tamriel who drinks canis root tea, and that's Neloth of House Telvanni. The old mage is fiercely protective of his secret brew, so I've had to improvise a bit and tried my very best to get this as close as possible to the cup of tea I may have chugged when he had his back turned. It's a taste that's slightly confusing, extremely unique, and is the perfect pick-me-up when you're trapped indoors during an ash storm. While I prefer my canis root tea with a spoon of honey, Neloth likes his with a splash of milk. Give this eclectic brew a try and find a combination that works best for you!

You will need:

750ml fresh boiling water

1 whole cinnamon stick

2-4 thin slices of fresh cayenne pepper

5 grams fresh ginger, peeled and sliced

1 tbsp whole cardamom pods

1 tbsp loose oolong tea leaves (or 2 teabags if you can't find loose oolong)

2 tsp lemon zest

1 star anise pod

1/2 tsp dried cloves

Method:

oh sure let me write it down before I forget

BUNJY RECIPE BOOK: TAX SHELTER CHICKEN SOUP

this is a variant on "marry me chicken soup", hence the name. it's really a type of tuscan chicken soup with midwest ingredients. I put dried peppers in mine, but you can omit those and it will still be insane.

YOU WILL NEED:

1 lb ground chicken

1 largish white onion, roughly diced

4 medium stalks celery, roughly diced

5 fat cloves of garlic, minced or run through a garlic press

6 cups chicken stock

4-5 handfuls of baby spinach

3 oz sundried tomatoes, cut into strips (the kind in the bag, not the kind in oil)

half a boxish of shell pasta

2/3 cup heavy cream

2 tsp smoked paprika

2 tsp dried thyme

salt to taste

splash of white wine vinegar

2-3 dried hot peppers (optional)

olive oil

INSTRUCTIONS:

Posted by The Library of Congress on Facebook:

Once more, due to annual popular demand, we like to share Rosa Parks’ pancake recipe on National Pancake Day. Jotted down on an envelope, it came to the Library along with the rest of her papers, a gift made possible by the generosity of the Howard G. Buffett Foundation in 2016. Learn more about the Rosa Parks Collection: https://www.loc.gov/.../rosa.../about-this-collection/...

Here is the Library of Congress page for the recipe!

And the full transcription (text) of the envelope!

And the recipe itself:

Featherlite Pancakes Sift together:

1 C flour

2 T B. Powder [presumably baking powder]

1/2 t salt

2 T sugar

Mix:

1 egg

1 1/4 C Milk

1/3 C peanut butter melted

1 T shorting or oil

Combine with dry ingredients Cook at 275° on griddle

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Recipe:

Ingredients:

2 lbs boiled yellow potatoes

1 cup local milk

1/2 cup local 35% Cream

6 whole eggs

1 cup diced ham

1 cup sliced cherry tomatoes

2 cups cleaned spinach

1 scotch bonnet pepper or jalapeno sliced thinly (optional)

1 cup grated local mozzarella

3 tablespoons salt - 2 for the water to cook the potatoes and 1 for the egg and milk mixture

1 tablespoon black pepper

2 tablespoons chopped chives

2 tablespoons local salted butter

Method

Add your potatoes to a large stock pot and fill with cold water. Add salt and allow to boil until fork tender. Once ready strain water and allow to cool for a few minutes

Preheat oven to 350°F

Grease a large cake tin thoroughly with butter and add your now cooled boiled potatoes.

Using the back of a cup gently press down on the potatoes to form your crust.

Add spinach, diced ham, and tomatoes

In a large bowl whisk together milk, cream and eggs. Then carefully pour this into your shell.

Top this with a sprinkle of salt and pepper, hot pepper slices, and mozzarella.

Place this on top of a baking sheet and bake on the middle rack for 45-50 minutes.

Remove from oven and let cool for 10 minutes before slicing.

Grated Tomato and Butter Beans with Olive Pangrattato (Vegan)