#use everything

I had a bunch of leftovers so I used them all, and I made this. I had a little bit of several cheeses left from other meals and some homemade ricotta, too. I had leftover hamburger meat, and I had some cream. I used the cheeses and the cream to make an Alfredo type of sauce. I had no parmesan, ironically, so it's not a real Alfredo sauce, but it came out very, very well. Then, I boiled some penne pasta and drained it. I mixed my sauce and the pasta in a casserole dish. I then seasoned the mixture, and I added some mixed vegetables and the cooked, crumbled hamburger meat. I put dollops of the ricotta cheese here and there. I then sprinkled the rest of the leftover cheeses on the top and baked it. It was so ooey gooey and cheesy!! The flavors of the cheeses really shone through. It was very rich and creamy. I ate some, and now I need a nap! 😉😁🤣😋😍 In the words of my girl, Julia Child... bon appétit!!! And bon it was!!!

okay this is the third time ive tried to type this out, tumblrs text editor keeps fucking up so im gonna just post this very concisely.

Save your watermelon rinds

peel your watermelon rinds

dice your watermelon rinds

weigh your watermelon rinds.

Add to pan with half as much sugar (by weight)

Mix sugar and rinds, wait 3-4 hours (time may need to change by weight and or temperature)

7. After a few hours the rinds and sugar will have formed a liquid.

8. Add:

Cinnammon Sticks (i do about 2 for 2 lbs of rinds)

Lemon rinds (and orange rinds if you want) as many as you want

1 lemon worth of lemon juice (or more if you want them more acidic (such as if canning, i do not suggest canning this since it is an untested recipe make sure you know what you're doing if you do)

1 splash of vanilla extract

2-3 fresh whole cloves

9. Cover and simmer for 2 hours or so.

If you want you can uncover and simmer to thicken up the simple syrup after to make it more like a jelly-ish dish, but I prefer to leave the simple syrup more syrup-y and use that to make yummy italian sodas by mixing it with sparkling water.

But this stuff is super good!

I use it basically in place of jelly/jam/preserves for anything i make! Use it in place of jelly on a PBJ, on a bagel with cream cheese and syrupped watermelon rinds? fucking delicious! just toast! On pancakes! On Pork!

Also i added some extra lemon to get its ph down to 3.7 and water-bath canned some tonight, so we'll see how that goes. (Again this is not an endorsement, do so at your own risk)

While I didn't purchase any for myself, I put out a message on my local buy-nothing group and was amazed at the number of responses - way more than I could ever use. I ended up with eight, which I'm working on processing: roast the flesh, keep the guts for broth, and roast the seeds

Planning on lots of baked goods (breads, muffins, squares etc), soup, pumpkin butter... I think when people think pumpkin they think pie and that's it. The possibilities are endless!

View the full video here:

WARNINGS:

Vegetarians/Vegans beware - I cook, prep and strip a chicken.

Cooking jerk chicken with greens. I also show you how I dismantle a chicken ready to make stock with.

This one chicken can make 3-4 meals. The jerk chicken now, then peri-peri with some of the leftovers. The rest will go into the finished stock made from the bones and skin. This stock can be used as a base for many things, but I will be making a soup with added meat, leftover broccoli stalk (The part that so many people waste) and carrot and dumped over mashed potato.

If I have any leftovers after that, I will add the leftover jerk sauce and create a spicy soup.

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Recipe

1 Whole Chicken (Roasted and shredded up)

The Jerk Sauce

Onion Puree

Red Scotch Bonnet Chillies (Pureed up finely)

Oil

Dried Onion Powder

Tomato Puree

Cider Vinegar

Salt

Thyme

Ginger Powder

Garlic Powder

Ground Allspice

Ground Black Pepper

Water

Chilli powder

Smoked paprika

Parsley

Jalapenos (Chopped)

Coriander

Cayenne Pepper

Where the romance never depends on my carrying a child or being a good wife. Where I don't have to be measured by my ability to conform to gender standards. Or being defined by how I reject those standards. Where a quick, stolen tryst is both utterly casual and a product of escaped lust. No risks, no promises, no mandate of soul bondage for having sex. Nothing and everything all at once, but never afraid of the horrors of conception.

Daily devotion without the baggage of house, children, and servitude to gender roles. The beautiful energy of being "with" but not "for" as an object would serve. Always with agency. Two persons, both free, both carrying equal power, both flawed and fantastic. Beautiful without the vast effort and training in performance of the Objectified Gender.

But, and I cannot stress this enough, I am a girl. A femme one. Trying on masculinity for experimentation has felt like putting on ill-fitting shoes full of gravel. I will always be the girl in the relationship, my every act shaded in pink no matter what I do. Every shred of agency taken with the bitter pill labeled "good for her." A victory instead of the true freedom of normalcy.

I guess this is why I love danmei? Visiting a world that has no place for me. But, at least I can see inside, face plastered to the glass.

This is the fantasy. I know queer men don't get all these things easily, or even at all. But I want the fantasy, damn it.