魔法少女.exe

Ash

ash.sav
Ash
  • risingVirgo20°10′
  • SunCapricorn26°12′
  • MoonSagittarius26°43′
  • MercuryAquarius11°15′
  • VenusPisces1°46′
  • MarsSagittarius5°38′
  • JupiterAries21°32′
  • SaturnSagittarius27°16′
  • UranusSagittarius28°35′
  • NeptuneCapricorn8°23′
  • PlutoScorpio12°20′
  • north nodePisces26°18′retrograde
  • sextile0°06′engagement
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now playingOttawan · Hands Up

0:003:48

Ash · january 16, 1988 · port huron, michigan9:56 pm est · hellenistic · whole sign houses

Ash, whole sign chart wheel, Virgo risingA whole sign chart wheel. Virgo rises, so the first house is the whole of Virgo and every house after it is one whole sign. The ten planets are drawn at their own degrees, with a tick on the rim marking each one. The wheel is turned so that the rising sign is centred on the nine o-clock position at the left, where the eastern horizon is, and the houses run counterclockwise from there. A rose coloured line runs across the wheel marking the horizon: the Ascendant at twenty degrees ten minutes of Virgo on the left, and the Descendant opposite it in Pisces. It is drawn over the house cusps rather than as one of them, because in whole sign houses the Ascendant is a point inside the first house rather than its edge.AriesTaurusGeminiCancerLeoVirgoLibraScorpioSagittariusCapricornAquariusPiscesASCAscendant 20°10′ in VirgoDSCDescendant 20°10′ in PiscesMCMidheaven 18°21′ in GeminiICImum Coeli 18°21′ in SagittariusSun 26°12′ Capricorn26°Moon 26°43′ Sagittarius26°Mercury 11°15′ Aquarius11°Venus 1°46′ Pisces1°Mars 5°38′ Sagittarius5°Jupiter 21°32′ Aries21°Saturn 27°16′ Sagittarius27°Uranus 28°35′ Sagittarius28°Neptune 8°23′ Capricorn8°Pluto 12°20′ Scorpio12°north node 26°18′ Pisces retrograde26° R123456789101112
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  • bornjanuary 16, 1988
  • time9:56 pm est
  • placeport huron, michigan
  • roddenAA5 / 5
  • sectnight chart
  • trainednightlight astrology
  • HP
  • MAG
  • luck444 / 444
  • EXP14156
  • badgeseight Kanto gym badges

party

close
class
AA familiar
nicknames
Chikichu, Chewy, Chikichanga
favourite spot
food bowl
favourite food
temptations
special move
effective beg
battle cry
EeaaOoww (whiny crying meow)
strong point
guardian of ash, always close
trouble with
diabettus
crimes committed
RIP houseplanets. Peed in the bassinet. Ate garbage. Used couch as scratching post.
close
class
AA familiar
nicknames
PeePo, PeePiePoPum, Stink, Juicy
favourite spot
warm laps
favourite food
none
special move
politely asking for pets
battle cry
silence (opens mouth and forgets to meow)
strong point
best cuddler
trouble with
toxic gas, personal space, staying off counters
crimes committed
sneezed in mouth, peed on head while sleeping, $1000 turd
close
class
A familiar
nicknames
PiChiPi, PiChoCrapo, Crap
favourite spot
window, peachy perch
favourite food
temptations
special move
yell at birds, demon gargle
battle cry
Mrr-eh-æ-æ-ow
strong point
loud mouth, soft paws, pretend bites
trouble with
arguing, noisy trucks, belly touches, starting fights can't finish
crimes committed
bad litter box aim, argues and gets loud if no one is listening
Chico

Chico

2012 - 2025♂

ascended party member

Paz

Paz

2013 - 2026♀

ascended party member

Peach

Peach

since 2023♀

active party member

recipe box

contents

soups & salads

sides

grill

chicken

beef & pork

seafood

casseroles

pizza

sweets & baking

drinks

Cluck Norris

grilled marinated chicken

prep
10 min
marinate
1 hr+
grill
6-7 min/side
serves
2

rating5 / 5

ingredients

  • 2 large boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne (optional)
  • fresh lemon wedges

method

  1. mix the marinade. Whisk together the olive oil, apple cider vinegar, and all the spices in a bowl.
  2. coat the chicken. Put the breasts in a resealable bag or shallow dish, pour the marinade over, and coat thoroughly.
  3. marinate. Refrigerate at least 1 hour, ideally 4+ hours or overnight for maximum flavor.
  4. preheat. Heat the grill to medium-high. Remove chicken and shake off the excess marinade.
  5. grill. Cook 6–7 minutes per side, until the internal temp reaches 165°F.
  6. rest. Let the chicken rest 5 minutes so it stays juicy.
  7. serve. Plate with fresh lemon wedges and squeeze over just before eating.

overnight marinade + a thermometer is the whole trick. The longer it soaks the deeper the flavor, so plan ahead and let it sit overnight if you can. Pull the chicken at exactly 165°F on an instant-read thermometer, then rest 5 minutes before slicing so the juices stay in. Want it smokier? Toss a few wood chips on the grill, or finish under the broiler for a minute. No grill? Chicken thighs work too: just add a little cook time.

Cornjunction

cowboy caviar bean salad

prep
25-30 min
cook
none
chill
0-30 min
serves
6-8

rating5 / 5

ingredients

  • 1 1/2 cups black beans, rinsed & drained
  • 1 1/2 cups sweet corn
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1 large avocado, diced
  • 2-3 Tbsp cilantro, chopped
  • juice of 1-2 limes
  • olive oil, a good drizzle
  • sea salt to taste
  • taco seasoning, for more of a kick

method

  1. prep the base. Rinse and drain the black beans and sweet corn well, then add to a large bowl.
  2. dice the peppers. Finely dice the green, yellow & orange bell peppers and add them in.
  3. add the fresh stuff. Halve the cherry tomatoes, chop the cilantro, and toss both into the bowl.
  4. dress it. Squeeze in the lime juice, drizzle with olive oil, and season with sea salt. Add taco seasoning for extra kick.
  5. toss gently. Mix until everything is coated and glossy. Taste and adjust lime and salt.
  6. fold in avocado last. Dice the avocado and fold it in at the end so it stays intact and does not turn to mush.
  7. serve. Enjoy right away with tortilla chips, or chill up to 30 min to let the flavors meld.

keep it bright, and save the avocado for last. Lime juice does double duty here: it seasons the salad and keeps the avocado from browning, so fold the avocado in just before serving. Making it ahead? Prep everything except the avocado and hold it in the fridge, then dice and fold in fresh when you are ready. Good as a dip with chips or spooned over tacos, grilled chicken, or greens.

Skewer's the Limit

chicken + pineapple kebabs

prep
25 min
grill
12-15 min
heat
med-high
serves
4

rating5 / 5

ingredients

  • 2 large chicken breasts, cubed
  • 8 slices bacon, cut into thirds
  • 1 fresh pineapple, peeled, cored, cut into chunks
  • 1 large red onion, cut into chunks
  • 1 bell pepper, cut into chunks (optional)
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • skewers (soak wooden ones 30 min)

method

  1. make the glaze. Whisk olive oil, soy sauce, honey, smoked paprika, garlic powder, salt and pepper. Split in two: one bowl to brush raw, one to serve.
  2. marinate chicken. Toss cubed chicken in glaze; rest 15 min while you prep everything else.
  3. skewer by type. Thread chicken + bacon + pineapple on their own skewers. Put onion and peppers on separate skewers. Keep pieces a uniform size.
  4. preheat. Heat grill to medium-high; oil the grates.
  5. grill the meat skewers. 12–15 min, turning every few minutes and brushing with glaze, until chicken hits 165°F and bacon crisps.
  6. grill the veggie skewers. 8–10 min, turning, until charred and tender. Pull them first: they finish sooner.
  7. serve. Rest 2 min, brush with the reserved glaze, scatter fresh parsley, slide off onto a platter.

cook proteins, fruit and veggies on separate skewers. Chicken and bacon need longer, higher heat to cook through and crisp, and pineapple caramelizes on that same timing. Onion and peppers cook faster: keeping them on their own skewers means nothing is raw and nothing is scorched. Pull each skewer at its own finish line, then plate everything together.

Tso Good

General Tso’s chicken

prep
20 min
marinate
15 min+
fry
2 rounds
serves
4

rating5 / 5

ingredients

  • 1 lb boneless skinless chicken thigh or breast, cut into bite-sized pieces
  • 3/4 cup cornstarch
  • 1/4 cup AP flour
  • 2/3 cup water
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground white pepper
  • 3 Tbsp rice vinegar
  • 2 1/2 Tbsp sugar
  • 2 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 1/2 Tbsp Shaoxing wine
  • 3-4 garlic cloves, grated or finely minced
  • 1/2 tsp fresh ginger, grated (or 1/4 tsp powder)
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 5-8 dried Thai chilies, or 1-2 tsp red pepper flakes
  • frying oil
  • 2 bell peppers, cut into chunks
  • white rice
  • toasted sesame seeds (optional)
  • sliced green onions (optional)

method

  1. batter the chicken. In a large bowl, toss the chicken with the cornstarch, flour, water, salt, baking powder, garlic powder and white pepper. Rest at least 15 minutes, 2 hours for best results, overnight is better still.
  2. mix the sauce. In a small bowl combine the rice vinegar, sugar, hoisin, soy sauce, Shaoxing wine, garlic and ginger. Mix well and set aside.
  3. start the rice. Get the white rice on now: it wants the whole of the frying to be ready at the same time as the chicken.
  4. fry. Heat enough oil in a wok to 350°F. Fry the battered chicken 5–6 minutes in small batches, until lightly golden. Strain.
  5. fry again. Double fry a second time, 4–5 minutes, for colour and crunch.
  6. chilies and peppers. Pour off all but 1 Tbsp of the oil. Saute the dried chilies 30 seconds (do not let them burn), then the bell pepper chunks for 2 minutes, so they keep their bite.
  7. thicken. Pour in the sauce and bring to a boil. Stir the slurry and add it; the sauce thickens.
  8. toss and serve. Add all the fried chicken back in and toss until evenly coated. Over the white rice, with sesame seeds and green onions.

this one is not mine. It is @stephvnietea's version of General Tso's, built on her dad's orange chicken batter: her recipe, written out here so it is in the same box as everything else. The bell peppers and the white rice are the one change: they go in late so the peppers stay crisp. The double fry is not optional if you want it to stay crunchy under the sauce.

recipe shared from @stephvnietea

Nonna Luna’s Rice

lemon cream shrimp + rice

prep
10 min
cook
20 min
serves
6

rating5 / 5

ingredients

  • 2 Tbsp unsalted butter, room temperature
  • 2 cups parboiled long-grain rice
  • 3 1/2 cups low-sodium chicken broth
  • 2 tsp kosher salt
  • 2 Tbsp unsalted butter, room temperature
  • 1 garlic clove, minced
  • 2 lb small shrimp, peeled and deveined
  • 1/2 cup lemon juice (about 2 lemons)
  • 1 Tbsp hot sauce
  • 1 cup half-and-half
  • fresh ground black pepper

method

  1. toast the rice. Melt half the butter in a nonstick saucepan and toast the rice until it turns golden.
  2. simmer. Add the broth and salt, bring to a boil, then cover and simmer until the rice is tender and the liquid is gone.
  3. rest. Off the heat, leave it covered for a few minutes.
  4. garlic. Melt the rest of the butter in a large skillet and cook the garlic until it smells like something.
  5. shrimp. Add the shrimp, lemon juice and hot sauce. Cook until the shrimp are pink through.
  6. finish the sauce. Stir in the half-and-half, heat it through, and season with salt and pepper.
  7. serve. Fluff the rice with a fork onto a platter and spoon the shrimp and sauce over the top.

ash made the hell out of this one. Her words. It is a weeknight recipe wearing a dinner-party coat: the rice is doing nothing clever, the lemon and the hot sauce are doing all of it. Do not skip toasting the rice in butter first.

recipe shared from Nonna Luna, via food.com

Miltank Mac & Cheese

baked mac and cheese

prep
20 min
bake
30-35 min
serves
6-8

rating4 / 5

ingredients

  • 1 lb elbow macaroni or cavatappi
  • kosher salt, for the water
  • a splash of vegetable oil
  • 1 quart milk
  • 6 Tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 12 oz Gruyère, grated (4 cups)
  • 8 oz extra-sharp Cheddar, grated (2 cups)
  • 1 Tbsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 3/4 lb fresh tomatoes (about 4 small)
  • 1 1/2 cups fresh white breadcrumbs
  • 2 Tbsp unsalted butter, melted

method

  1. oven. Heat the oven to 375°F.
  2. pasta. Boil salted water with a little oil and cook the pasta 6–8 minutes, just tender. Drain well.
  3. warm the milk. Heat the milk in a small pan without boiling it.
  4. roux. Melt 6 Tbsp butter in a large pot, whisk in the flour and cook it gently about 2 minutes.
  5. béchamel. Whisk the warm milk in slowly and cook a minute or two until thick and smooth.
  6. cheese. Off the heat, stir in both cheeses, the salt, pepper and nutmeg. Fold in the pasta and tip it into a 3-quart baking dish.
  7. tomatoes. Slice the tomatoes and lay them over the top.
  8. crumb. Toss the breadcrumbs with the melted butter and scatter them over.
  9. bake. Bake 30–35 minutes, until bubbling and browned.

the nutmeg is not optional. Half a teaspoon sounds like a typo in a cheese sauce and it is the reason this one tastes different from the box. The tomatoes do the same job: they cut the fat so the fourth bite is as good as the first.

recipe shared from Ina Garten, Food Network

Un-Stuffed Cabbage Soup

beef and cabbage soup

prep
25 min
cook
1 hr 10 min
serves
8-10

rating3 / 5

ingredients

  • 2 lb ground meat (veal, pork and beef, or your usual)
  • 1 cup uncooked rice
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1/4 tsp ground cumin
  • 1/2 medium onion, minced
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic (about 3 cloves)
  • 1 cup coarsely minced onion
  • 1 1/2 cups water
  • 1 cup thinly sliced carrots
  • 1 cup tomato paste
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • one 28-oz can whole peeled tomatoes, with juice
  • salt and black pepper
  • 1 medium cabbage
  • 1 bay leaf
  • 1/2 cup fresh lemon juice
  • 1/2 cup golden raisins
  • sour cream and fresh dill, to serve

method

  1. meatballs. Mix the meat, rice, seasonings and onion and roll into 1-inch balls. Set aside.
  2. base. Cook the garlic in olive oil until pale, then soften the onion. Add the water, carrots, tomato paste, brown sugar, ketchup and tomatoes.
  3. simmer. Season and simmer about 10 minutes, mash the tomatoes, then simmer another 10 until the carrots are tender.
  4. blend. Blend in batches until smooth but still textured (not pureed) and return it to the pot.
  5. cabbage. Shred the cabbage and add it with the bay leaf. Simmer about 10 minutes, thinning with water if it tightens up.
  6. meatballs in. Drop in the meatballs and simmer about 25 minutes, until the rice inside them is cooked.
  7. sweet and sour. Stir in the lemon juice and raisins 10 minutes before serving.
  8. serve. Bowls, sour cream, dill.

stuffed cabbage without the stuffing. All the flavour of a rolled cabbage leaf and none of the rolling. The rice cooks inside the meatballs, so they thicken the pot as they go.

recipe shared from Zoe & Emma Feigenbaum, Food Network

Chili Con Karma

dutch oven beef + bean chili

prep
10 min
simmer
1-2 hr
serves
8

rating[ ? ] / 5

ingredients

  • 3 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 poblano (or green bell pepper), chopped
  • 1 serrano + 1 jalapeño, chopped
  • 2 Tbsp crushed garlic
  • 2 lb lean ground beef (or turkey)
  • 1 Tbsp each: cumin, onion powder, garlic powder, chili powder, chipotle powder
  • 2 tsp each: dried oregano, smoked paprika, kosher salt
  • 1 tsp cayenne + 1/2 tsp black pepper
  • 1 tsp ground coriander (optional)
  • 8 oz tomato paste
  • 28 oz tomato sauce
  • 15 oz can pinto beans, with liquid
  • 15 oz can red kidney beans, with liquid
  • 1 bunch cilantro, chopped
  • shredded cheddar + sour cream

method

  1. heat. Warm the oil in a big Dutch oven over medium. Add the onion, all the peppers and the garlic and cook until fragrant.
  2. brown. Add the beef and every dry spice. Brown it, turning it often.
  3. sauce. Stir in the tomato paste and the tomato sauce until the paste melts in.
  4. in it goes. Both cans of beans, liquid and all. Stir and bring it to a simmer.
  5. the long bit. Down to low, lid on, 1–2 hours. Stir every 15 minutes or so.
  6. finish. Taste for salt and pepper. Heat off, stir in the cilantro, lid back on for 10–15 minutes.
  7. serve. Cheddar, sour cream and more cilantro on top.

two hours if you can. One hour makes chili; two makes it better. Stir often so the bottom does not catch, and use lean beef so no grease slick sits on top. Too thick, or thicker after a night in the fridge? A cup or two of chicken broth loosens it. Less heat: leave out the jalapeño and serrano.

recipe shared from Crystal DaCruz, Crumbsnatched

Magikarp Piccata

white fish piccata

prep
10 min
cook
10 min
serves
4

rating4 / 5

ingredients

  • 2 Tbsp olive oil
  • 4 small white fish fillets (tilapia or sole), about 1 lb
  • kosher salt and black pepper
  • 1/4 cup flour
  • 1/4 cup white wine
  • 2 lemons, juiced
  • 2 Tbsp capers
  • 2 Tbsp butter
  • 2 Tbsp chopped fresh parsley

method

  1. heat. Get the olive oil hot in a large sauté pan over medium-high.
  2. dry and season. Pat the fish dry and season both sides.
  3. dredge. Flour the fillets and shake off the excess.
  4. cook. Sauté about 4 minutes, flipping once, until cooked through. Move to a platter.
  5. deglaze. Add the wine and whisk for a minute, scraping the pan.
  6. sauce. Stir in the lemon juice and capers, then the butter.
  7. serve. Pour over the fish and finish with parsley.

twenty minutes, start to plate. Fish piccata is chicken piccata that respects your evening. Dry fish and a hot pan or the flour goes gummy instead of golden.

recipe shared from Melissa d’Arabian, Food Network

Chicken Piccata

chicken piccata

prep
10 min
cook
30 min
serves
4

rating5 / 5

ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • salt and pepper
  • 1/2 cup all-purpose flour, for dredging
  • 4 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 cup chicken broth
  • 1/4 cup capers, rinsed and drained
  • fresh parsley, chopped

method

  1. pound. Flatten the breasts between parchment to about 1/2 inch and season both sides.
  2. dredge. Flour each piece and shake off the excess.
  3. sear. Heat 2 Tbsp each oil and butter over medium-high. Cook in batches 3–4 minutes a side until golden and cooked through. Keep warm.
  4. sauce. Into the same pan go the lemon juice and broth, scraping up the browned bits. Add the capers, reduce slightly, then whisk in the rest of the butter.
  5. serve. Turn the chicken through the sauce, plate it, spoon the rest over and scatter parsley.

dry cutlets, butter last. Pat the cutlets dry before flouring so the coating browns instead of steaming. Whisking the last of the butter in at the end is what makes the sauce glossy; if it boils hard after that, it can split. Rinse the capers first if you want them less salty.

recipe shared from after Ina Garten’s chicken piccata

Lemon Chicken Breasts

roasted lemon chicken

prep
15 min
bake
30-40 min
serves
4

rating4 / 5

ingredients

  • 1/4 cup olive oil
  • 3 Tbsp minced garlic (about 9 cloves)
  • 1/3 cup dry white wine
  • 1 Tbsp grated lemon zest (2 lemons)
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp dried oregano
  • 1 tsp minced fresh thyme
  • 1 tsp kosher salt
  • 4 boneless chicken breasts, skin on (6-8 oz each)
  • olive oil, for brushing
  • kosher salt and black pepper
  • 1 lemon, cut in wedges

method

  1. oven. Heat the oven to 400°F.
  2. sauce. Warm the oil over medium-low and cook the garlic briefly without colouring it. Off the heat, stir in the wine, zest, juice, herbs and salt, and pour it into a 9x12 baking dish.
  3. arrange. Dry the chicken and set it skin side up over the sauce. Brush with oil, season well, and tuck the lemon wedges in around it.
  4. bake. Bake 30–40 minutes until cooked through and lightly browned. Broil 2 minutes if the skin needs more colour.
  5. rest. Cover tightly with foil and rest 10 minutes. Serve with the pan juices.

the rest is part of the recipe. Ten minutes under foil lets the juices settle back into the meat, so it stays moist when you cut it. Spoon the pan juices over before serving: that is the sauce. Bone-in thighs work too, with 10 to 15 more minutes in the oven.

recipe shared from Ina Garten, Food Network

Smothered Chicken

chicken in onion gravy

prep
10 min
cook
35 min
serves
4

rating4 / 5

ingredients

  • 2 large chicken breasts
  • salt and pepper
  • 1/2 cup flour
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 Tbsp paprika
  • 1/2 tsp cayenne
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 medium-large onion, sliced
  • 1 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 1/4 cup heavy cream

method

  1. cutlets. Cut each breast lengthwise into two cutlets and season both sides.
  2. seasoned flour. Mix the flour with the garlic and onion powder, paprika and cayenne. Hold back 2 Tbsp for the gravy.
  3. dredge. Coat each cutlet.
  4. brown. Fry about 5 minutes a side in the olive oil over medium-high: golden, not cooked through. Set aside.
  5. onions. Drop the heat to medium-low, melt the butter and cook the onions 15–20 minutes until soft and golden. This is the recipe; do not rush it.
  6. gravy. Stir in the reserved flour for a minute, then the broth and Worcestershire, scraping the pan. Stir in the cream.
  7. finish. Return the chicken and simmer 5–7 minutes, to 165°F and a thickened gravy.

low and slow on the onions. The onions are the gravy, so give them the full 15 to 20 minutes over medium-low until soft and golden. If the gravy gets too thick once the chicken goes back in, loosen it with a splash of broth. Good over rice or mashed potatoes.

recipe shared from CookCue

Creamy Garlic Shrimp

shrimp in garlic cream

prep
5 min
cook
10 min
serves
3-4

rating4 / 5

ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth or white wine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • chopped fresh parsley

method

  1. season. Toss the shrimp with the paprika, salt and pepper.
  2. sear. Sear 2–3 minutes in hot olive oil, turning, until just cooked. Set aside: they will go back in.
  3. garlic. Drop to medium, melt the butter and cook the garlic a minute. Add the broth or wine and reduce 2–3 minutes.
  4. cream. Stir in the cream, then the Parmesan, Italian seasoning and chilli flakes. Simmer 3–4 minutes until it coats a spoon.
  5. back in. Return the shrimp, turn them through and warm 2 minutes.
  6. serve. Parsley, and pasta or rice or bread to catch the sauce.

fifteen minutes. Shrimp go rubbery the moment you look away, so they come out of the pan before the sauce is made and go back in at the end.

recipe shared from Chique Home Living

Red Beans and Rice

red beans, sausage + rice

soak
8 hr
cook
2 hr
serves
10

rating3 / 5

ingredients

  • 1 lb dry red beans
  • 6-7 cups low-sodium vegetable or chicken broth
  • 2 bay leaves
  • 2 Tbsp olive oil
  • 12-14 oz andouille sausage, sliced 1/4 inch
  • 1/2 Tbsp butter
  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/8 tsp ground cayenne
  • black pepper
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped green onions
  • 1 1/2 cups long grain rice, cooked

method

  1. soak. Rinse the beans and soak them in water by 2 inches overnight.
  2. sausage. Brown the sausage in olive oil in a Dutch oven, both sides. Set aside.
  3. trinity. Melt the butter in the same pot. Soften the onion 3 minutes, add the celery and peppers for 4, then the garlic for a moment.
  4. season. Add the dried seasonings and cook a minute, then the broth, scraping the bottom.
  5. simmer. Drain the beans and add them with the sausage and bay leaves. Boil, then cover and simmer low 1 1/2–2 hours.
  6. thicken. Fish out the bay leaves. Mash about a cup of the beans and stir them back in: that is what makes the broth creamy, not cream.
  7. finish. Thin with a little water if needed, taste for salt, stir in the parsley and green onions and cook 5 more minutes.
  8. serve. Over the rice, with more green onion.

mash some beans, skip the cream. Mashing a cup of the cooked beans and stirring them back in is what makes the broth creamy. Forgot to soak overnight? Cover the beans with water, boil 2 minutes, then let them sit off the heat for an hour. Like most stews, it is even better the next day.

recipe shared from Diethood

Slowpoke Pot Roast

dutch oven pot roast

prep
15 min
cook
3 hr 30 min
serves
6-8

rating5 / 5

ingredients

  • 1 beef chuck roast, 3-5 lb
  • 2 Tbsp coarse kosher salt, divided
  • 2 tsp black pepper, divided
  • 1/4 cup all-purpose flour, for dredging
  • 1/4 cup olive oil, divided
  • 2 sweet onions, quartered
  • 6-8 large carrots, in 2-inch pieces
  • 5-6 garlic cloves, smashed
  • 2 Tbsp tomato paste
  • 3 cups beef broth
  • 2-3 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • 1-1 1/2 lb Yukon gold potatoes, halved if large

method

  1. oven. Heat the oven to 425°F.
  2. season. Pat the roast dry, season all sides with most of the salt and pepper, then dust it with flour and shake off the excess.
  3. sear. Sear 3–5 minutes a side in 2 Tbsp oil in a Dutch oven, edges and ends too. Move to a plate.
  4. vegetables. Cook the onions 5–6 minutes in the rest of the oil and set them aside. Brown the carrots and garlic 1–2 minutes, stir in the tomato paste and the remaining salt and pepper, and set aside too.
  5. deglaze. Pour in 1 cup of the broth and scrape the pot clean.
  6. in it goes. Return the roast with the rest of the broth, the vegetables and the herbs. Cover; 30 minutes at 425°F, then 300°F for 3–4 hours until fork tender.
  7. potatoes. Add the potatoes for the last hour.
  8. gravy. Lift everything onto a platter. Skim the fat, whisk 1 Tbsp cornstarch into 3 Tbsp cold water and whisk that into the hot juices.

low oven, long time. The hours at 300°F are what make it fork tender, so if it is still tough, it needs more time, not more heat. Mix the cornstarch into cold water first so the gravy thickens without lumps. Leftovers make great sandwiches.

recipe shared from House of Nash Eats

Baked Swiss Chicken

swiss chicken casserole

prep
15 min
bake
40-45 min
serves
6

rating4 / 5

ingredients

  • 2 lb boneless chicken breasts
  • 6 slices Swiss cheese
  • 10.5 oz condensed cream of chicken soup
  • 1/4 cup white cooking wine
  • 1 cup dry herb stuffing mix
  • 1/4 cup butter, melted

method

  1. layer. Lay the chicken in a single layer in a baking dish.
  2. cheese. One slice of Swiss on each piece.
  3. sauce. Mix the soup with the wine and pour it over.
  4. top. Scatter the stuffing mix evenly over the top.
  5. butter. Drizzle the melted butter over the stuffing.
  6. bake. 350°F for 40–45 minutes.

ash: “ol’ school casserole... not normally my style, but it’s good”. Six ingredients, one dish, no browning anything first. The stuffing mix on top is the entire texture of the dish, so do not bury it in sauce.

recipe shared from Add Salt & Serve

Creamed Spinach

creamed spinach

prep
15 min
cook
30 min
serves
6

rating4 / 5

ingredients

  • 4 Tbsp unsalted butter, plus more for the dish
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp red chilli flakes
  • 1 3/4 cups heavy cream
  • 1 cup shredded Parmesan
  • 1 tsp ground nutmeg
  • 1/2 cup sour cream
  • 2 x 10-oz packages frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup packaged fried onions
  • kosher salt and black pepper

method

  1. oven. Heat to 375°F and butter an 8x8 dish.
  2. onion. Melt the butter in a large skillet over medium-high and cook the onion with a pinch of salt about 3 minutes.
  3. garlic. Add the garlic and chilli flakes for 2 minutes more.
  4. cream. Stir in the cream, Parmesan and nutmeg and heat until it just begins to bubble.
  5. spinach. Off the heat, stir in the sour cream and the spinach (squeezed properly dry) and season.
  6. bake. Into the dish, fried onions over the top, 15–20 minutes until golden.

squeeze the spinach dry. Thawed spinach holds a lot of water. Wring it out in a clean towel until almost nothing drips, or the bake turns soupy. Grate the nutmeg fresh if you can; a little goes a long way.

recipe shared from Sunny Anderson, Food Network

Hot Potato

foil-packet grilled potatoes

prep
10 min
grill
20 min
serves
4

rating3 / 5

ingredients

  • 2 lb red potatoes
  • 2-3 Tbsp olive oil
  • 1 tsp rosemary
  • 3/4 tsp oregano
  • 3/4 tsp thyme
  • 3/4 tsp sage
  • 1/8 tsp nutmeg
  • 1 tsp salt
  • 1/8 tsp pepper

method

  1. seasoned oil. Mix the dried herbs and salt, then stir in the oil.
  2. slice. Cut the potatoes into 1/2-inch rounds, trimming the rounded ends so the slices sit flat.
  3. toss. Coat them in the seasoned oil in a big bowl.
  4. grill on. Preheat to medium-high.
  5. packet. Lay out two large sheets of foil and spray them. Spread the potatoes in a single layer, cover with the second sheet and seal the edges.
  6. cook. Lid closed, 10 minutes, flip the whole packet, 10 more until tender.

flat slices, sealed edges. Trimming the rounded ends lets every slice lie flat, so they all cook at the same rate. Crimp the foil edges tight to hold the steam in, and open the packet away from your face. No grill? The same packet works in a 425°F oven, about 25 to 30 minutes.

recipe shared from The Cozy Cook

Garlic Roasted Potatoes

garlic roasted potatoes

prep
10 min
roast
45-60 min
serves
8

rating3 / 5

ingredients

  • 3 lb small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp minced garlic (about 6 cloves)
  • 2 Tbsp minced fresh parsley

method

  1. oven. Heat to 400°F.
  2. toss. Halve or quarter the potatoes and toss with the oil, salt, pepper and garlic.
  3. roast. One layer on a sheet pan. 45–60 minutes, turning twice, until browned and crisp.
  4. finish. Toss with parsley, check the salt, serve hot.

one layer, room to breathe. Crowded potatoes steam instead of browning, so use two pans if one is full. Turn them twice so every side gets crisp. Small red or white potatoes need no peeling.

recipe shared from Ina Garten, Food Network

German-Style Red Cabbage

braised red cabbage and apple

prep
10 min
simmer
35 min
serves
6

rating5 / 5

ingredients

  • 3 Tbsp butter or margarine
  • 3 Granny Smith apples, thinly sliced
  • 1 small onion, chopped
  • 1 small red cabbage, shredded
  • 1/3 cup white vinegar
  • 1/2 cup firmly packed brown sugar
  • 2 tsp all-purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup dry red wine

method

  1. apples and onion. Melt the butter in a large skillet over medium-high and sauté the apple and onion 5 minutes.
  2. cabbage. Add the cabbage and the vinegar and sauté 1 minute.
  3. the rest. Combine the sugar, flour, salt and pepper and add them to the pan, then the wine.
  4. simmer. Cover, drop the heat and simmer 35 minutes.

sweet, sour, and purple. Apples and cabbage are the point: the vinegar and brown sugar are just holding them in balance. It is better the next day.

Cinnamon Applesauce Bread

spiced applesauce loaf

prep
10 min
bake
25-60 min
makes
1 loaf or 5 minis

rating4 / 5

ingredients

  • 1 1/4 cups unsweetened applesauce
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3 Tbsp milk
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt

method

  1. oven. Heat to 350°F and grease or line your pans.
  2. wet. Whisk the applesauce, sugar, oil, eggs and milk together.
  3. dry. Add everything dry and mix only until combined: overmixing makes it tough.
  4. bake. Divide between the pans. Mini loaves 25–30 minutes, a 9x5 loaf 55–60, until a toothpick comes out clean.
  5. cool. 10 minutes in the pan, then out onto a rack.

stop mixing when the flour disappears. A few lumps are fine; overmixing is what makes a loaf tough and dense. Check the mini loaves early, since ovens vary, and cool them on a rack so the bottoms do not go soggy. Wrapped well, it freezes for a couple of months.

recipe shared from The Cookin’ Chicks

Honey & Cinnamon Nightcap

hot honey cinnamon milk

prep
1 min
heat
3 min
makes
1 mug

rating4 / 5

ingredients

  • 1 cup milk
  • 1 tsp honey
  • 2 drops vanilla extract
  • 1 pinch ground cinnamon

method

  1. heat. Microwave the milk in a mug on high until it is very hot and starting to foam, about 3 minutes.
  2. stir. Stir in the honey and the vanilla.
  3. finish. Sprinkle cinnamon over the top and take it to bed.

watch the mug. Hot milk foams up fast, so use a mug with room to spare and keep an eye on it for the last minute. Stir the honey in while the milk is hot so it dissolves. A cinnamon stick works in place of the ground cinnamon.

recipe shared from Freebies.com

Moon Prism Power Milk

chamomile lavender moon milk

steep
5 min
total
10 min
makes
1 mug

rating4 / 5

ingredients

  • 1 cup water
  • 1 chamomile tea bag
  • 1 tsp culinary lavender
  • 1/2 cup whole milk, or a non-dairy milk
  • 2 tsp honey
  • 1/2 tsp cinnamon

method

  1. boil. Bring the water to a boil in a small saucepan.
  2. steep. Off the heat, add the tea bag and the lavender and steep 5 minutes. Pull the tea bag and put the pan back on the heat.
  3. milk. Add the milk, honey and cinnamon and stir until the honey dissolves, then strain into a mug.
  4. cool. Let it sit a few minutes before you drink it.

culinary lavender, not the kind from the craft aisle. Ordinary dried lavender is often treated and tastes like soap. A teaspoon is plenty: more and the whole mug turns perfumey.

Corphish Risotto

crawfish risotto + green tomatoes

prep
20 min
cook
30 min
serves
4

rating4 / 5

ingredients

  • 1-2 green tomatoes, in 1/2-inch rounds
  • 1/2 cup cornmeal or panko
  • 1/4 cup all-purpose flour
  • 1 egg, beaten with 2 Tbsp milk
  • 1 tsp Cajun seasoning
  • vegetable oil, for frying
  • 1 lb crawfish tails, cooked, peeled and drained
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or seafood stock, kept warm
  • 1/2 cup heavy cream
  • 4 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan
  • 1 cup spring vegetables (peas, thin asparagus tips, scallions)
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 tsp Cajun seasoning
  • salt and black pepper

method

  1. breading station. Three shallow bowls: flour, egg wash, and the cornmeal or panko mixed with the Cajun seasoning.
  2. fry the tomatoes. Salt the slices, then flour, egg, crumb. Fry 2–3 minutes a side in 1/4 inch of oil over medium-high until golden. Drain on paper and leave them alone.
  3. toast the rice. Melt the butter with the olive oil in a heavy pan. Cook the garlic a minute without browning it, then add the rice and stir 2 minutes to coat and lightly toast it.
  4. wine. Pour in the wine and stir until it is fully absorbed.
  5. the long bit. Drop to medium-low. Add the warm stock one ladle at a time, stirring until each is nearly gone before the next. About 18–20 minutes. The stirring is what makes it creamy: there is no shortcut and the cream later is not a substitute.
  6. cream and veg. At al dente, stir in the cream, the Cajun seasoning and the spring vegetables. Simmer 2 minutes.
  7. crawfish. Fold in the crawfish tails and the Parmesan and cook 2 minutes more, just to heat through. Season.
  8. plate. Risotto onto a warm dish, the fried green tomatoes stacked in the middle, green onion or more Parmesan over the top.

warm stock, cold nerves. Cold stock stops the pan every time you add it and you end up with rice pudding. Keep it simmering in a second pan and keep the risotto moving.

Torch Song

vanilla custard, burnt sugar

prep
15 min
bake
30-35 min
chill
4 hr+
serves
4

rating5 / 5

ingredients

  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 6 egg yolks
  • 1/3 cup granulated sugar
  • 4 Tbsp granulated sugar
  • 4 shallow ramekins
  • a baking dish they fit inside
  • a kettle of hot water
  • a blowtorch, or a broiler

method

  1. oven. Heat the oven to 325°F and put the kettle on.
  2. scald the cream. Warm the cream and vanilla over medium heat until small bubbles come up at the edge, not a boil. Off the heat for 5 minutes.
  3. yolks. Whisk the yolks and the 1/3 cup of sugar until thick and pale.
  4. temper. Pour the warm cream into the yolks slowly, whisking the whole time. Strain it if there is any lump at all.
  5. water bath. Divide between the ramekins, stand them in the baking dish, and pour hot water around them to about three quarters up their sides.
  6. bake. Bake 30–35 minutes. The edges should be set and the middle should still wobble, about 170°F in the centre.
  7. chill. Cool, then at least 4 hours in the fridge.
  8. burn it. Sprinkle each one with sugar and torch it, or broil on high 1–2 minutes. Let the sugar harden for a minute and eat it straight away.

the wobble is the doneness test. Not a timer and not a clean knife: pull them while the centre still moves, because they keep cooking in the ramekin and a set middle out of the oven is a scrambled one in the fridge. Chill them properly or the sugar will not stay crisp on top.

Pizza Dough, Four Ways

classic, thin, thick, neapolitan

rise
1-2 hr
bake
10-15 min
oven
as hot as it goes
makes
1 large or 2 small

rating5 / 5

ingredients

  • 3 cups all-purpose flour
  • 1 cup warm water
  • 2 1/4 tsp yeast
  • 2 Tbsp olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • 2 1/2 cups all-purpose flour
  • 3/4 cup warm water
  • 2 tsp yeast
  • 1 Tbsp olive oil
  • 1 tsp sugar
  • 3/4 tsp salt
  • 4 cups all-purpose flour
  • 1 1/2 cups warm water
  • 2 1/4 tsp yeast
  • 3 Tbsp olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • 3 1/4 cups 00 flour
  • 1 cup warm water
  • 2 tsp yeast
  • 1 tsp olive oil
  • 1 1/2 tsp sugar
  • 2 tsp salt

method

  1. bloom the yeast. Stir the yeast and the sugar into the warm water: warm, not hot, or it kills the yeast. Leave it 5–10 minutes until it foams. If nothing happens the yeast is dead and nothing after this will fix it.
  2. mix. Add the flour, the salt and the oil and bring it together into a shaggy dough.
  3. knead. Knead 8–10 minutes until it is smooth and springs back when you poke it. The neapolitan takes the longest: 00 flour wants the work.
  4. rise. Oiled bowl, covered, somewhere warm, 1–2 hours, until doubled. The thin crust is ready soonest; the thick crust has the most flour to get through and takes the longest.
  5. shape. Knock it back and stretch it by hand. Do not roll it: a rolling pin presses out the bubbles the rise just made. Thin crust goes to the edge of the pan; thick crust stays short and puffs up.
  6. bake. As hot as your oven goes, on something preheated: a stone, a steel, or an upturned baking sheet. 10–15 minutes, less for the thin, and watch the neapolitan: at full heat it is done in about 7.

what actually changes between the four. Water against flour, and nothing else matters as much. The thin crust is the driest of them and the thick is the wettest, which is why one goes crisp and the other puffs. The neapolitan is the odd one out for a different reason: 00 flour is milled finer and takes more salt and less oil, and it is built for an oven far hotter than a home one, which is why it wants the hottest surface you can give it and the shortest time on it.

Guy Fieri, screaming, captioned FLAVORTOWNcat eating corn on the cob: “you’re afraid to be corny but I was born on the cob”Guy Fieri, screaming, captioned FLAVORTOWN“I can’t tell if you just tried saying General Tsao and at this point I’m too afraid to ask”a My Little Pony parody package: “My Little Prawn”, a shrimp in a blister pack with a star wand, “for little girls who want a prawn”a very large cat carried out of a buffet by two staff: “me being escorted out of China buffet after getting my money’s worth”George Costanza dissolving into a bowl of soup: “shh, I’m shifting into SOUP MODE”George Costanza dissolving into a bowl of soup: “shh, I’m shifting into SOUP MODE”a My Little Pony parody package: “My Little Prawn”, a shrimp in a blister pack with a star wand, “for little girls who want a prawn”a very large cat carried out of a buffet by two staff: “me being escorted out of China buffet after getting my money’s worth”a tweet reading “Smells like” over a photo of a Dole bag labelled “Teen Spinach”Sam from The Lord of the Rings under the line “Person: What’s your love language? Me:”, saying “PO-TA-TOES.”a grandmother in a teal sweatsuit standing at her stand mixer, she and the whole kitchen covered in floura mug surrounded by a dozen spent Nighty Night tea bags, captioned “goodbye cruel world”a mug surrounded by a dozen spent Nighty Night tea bags, captioned “goodbye cruel world”a dachshund in a headscarf and oven mitts, taking a tray of bone-shaped biscuits out of the ovena cat sitting in front of the oven watching a pizza bake, its own reflection staring back out of the glassa man on a couch hugging an enormous cabbage, with the cabbage merchant inset hugging his, captioned “The World is Yours.”Sam from The Lord of the Rings under the line “Person: What’s your love language? Me:”, saying “PO-TA-TOES.”a woman tipping a plate of chopped tomatoes into a frying pan that has burst into flames, leaning away and wincinga woman tipping a plate of chopped tomatoes into a frying pan that has burst into flames, leaning away and wincinga woman tipping a plate of chopped tomatoes into a frying pan that has burst into flames, leaning away and wincinga woman tipping a plate of chopped tomatoes into a frying pan that has burst into flames, leaning away and wincinga woman tipping a plate of chopped tomatoes into a frying pan that has burst into flames, leaning away and wincinga woman tipping a plate of chopped tomatoes into a frying pan that has burst into flames, leaning away and wincinga woman tipping a plate of chopped tomatoes into a frying pan that has burst into flames, leaning away and wincing

junk drawer

odds & ends. old graphics, for fun.

  • Garfield in a headscarf with a mop: “I cant play i have to clean”
  • “I do not live in the past or present, but instead a strange combination of the three”, over a photo of a translucent iMac
  • we want 200 episodes & the movies!!
  • coffee time
  • Support your local shelter
  • Pikachu taking a call from Officer Jenny, and not enjoying it

ABOUT:




I'm Ash, a practicing Hellenistic astrologer and teacher blending ancient and modern techniques. I'm certified through the Nightlight School of Astrology. I love gaming and anime, especially Sailor Moon, which shaped me early in life and continues to influence my work. I often use its symbolism to help people understand their charts and connect more deeply with their own stories.



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