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Update! (Patreon)

Published:
2024-09-17 14:52:37
Imported:
2026-06
Tags:

Content

Okay so mental health still holding stable :)

Chapter is coming along, just making sure I don’t burn out, as well as just wanting to make sure it’s up to a certain standard of quality. Should be today or tomorrow!

Uhhh post your favorite dish in the comments or something, I get the feeling food will be involved

Comments

Tam Butt

Rice pans/stir fries with eggs, mushrooms, broccoli, and then anything else on the house like beans, peas, shrimp or whatever, with soy sauce. Also looking forward to the chapter <3

LexiKitten

I don't have a favorite dish because food is just. So. Good. When done well. But the last thing I made and that I'm proud of is a sort of cabbage soup. But I stirfried all the solids, used spices like cumin and oregano, and instead of filling it all up with water, I used coconut milk. So fricking delicious! 😋

Klairi Tasopoulou

Either pastitsio or tiganopsomo. You've probably never heard of either of them :P

Ophelia Magos

Mapo Tofu, hot enough to make me cry. Or pasta carbonara- I use sichuan pepper instead of cracked black pepper, and usually a little chili oil? I like foods hot enough that I HAVE to feel them

Liz

Japanese-style curry with Tofu katsu!

Rachel Mary Winter

I could give my Ace Approved Garlic Bread Recipe: I am very very serious about my Garlic Bread. But I have 3 methods of making it. longest method (personal favorite takes 2 days and a stand mixer) Using Sour Dough starter, make bread dough... flour, warm water, salt, sugar (pinch just to feed the yeast). Mix using the bread dough attachment, looks like the letter J. Mix add more flour or water as needed to keep it pliable but firm. It should be mixed for 30 minutes at least. Once done, cover mixer place in a dry airtight place (one that is bug free, if you use a refrigerator you will have to reawaken the yeast) let stand over night. Now you have the dough the next day, you will want to take it all by hand and mix and smooch it until it is a smooth ball. Using a stick of butter and a pinch of flour grease and flour a baking sheet. Roll out the Bread Dough onto the baking sheet so it is shaped like a sausage. Using a sharp knife cut s shallow line across the top of the dough. Place the pan on the stove top, and preheat the oven to about 375. (The hotter the darker and thicker the crust, so if you want it to be really thin crust 350, really thick 390. Bake for 35\~45 minutes, on the bottom shelf with the light on, you want to pull the bread out when light brown. Let the bread cool, then cut down the center, opening the fresh steamy bread... resist eating it... yes I know fresh and warm...mmm. (Method 2&3 included with the rest) But next set the bread aside keeping it on the baking sheet (you can now substitute with store bought sourdough French or even thick sourdough Texas toast style bread.) Take a cube of butter, 2 tea spoons of olive oil, three tablespoons of fresh minced garlic, 1/2 teaspoon of powder garlic, 1/2 teaspoon of black garlic, pinch of salt. Melt together in a small sauce pan, using a small ladle pour over your bread. try and cover all the bread insides, if the bread is too large, make more butter spread. reheat the oven to 400, as an option use fresh grated parmesan over the top of the garlic and butter spread. Bake until top of the bread is golden, with browned edges. Pull out of the oven, serve with spaghetti bolognese. mmmm. (I can give a recipe for the bolognese as well, but I'm too hungry now to write it out.)

TurboToast

Lightly pan-seared salmon filet au gratin in dill cream sauce with broth-simmered rice and oven-baked carrots