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Roasted edamame beans

1 pack frozen edemame seeds
Sea salt

Thaw the frozen Edemame seeds and spread them on a baking sheet. (Completely thawed and dry)
Sprinkle sea salt over them all to cover them.
Bake them in a preheated oven for 15 min on 200c or until they are golden brown.
Take the beans out of the oven and let them cool completely 😋 enjoy!!

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Lemon Garlic Butter Shrimp with Asparagus

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Garlic Butter Steak Bites


  • 1 ¼ lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley


  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  4. Sprinkle with parsley and serve.
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Garlic Butter Steak & Potatoes Recipe


  • 1 ½ lb (650g) flank steak, sliced against the grain
  • 1 ½ lb (650g) baby yellow potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 5 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and fresh cracked pepper
  • Crushed red chili pepper flakes, optional


  • 1/3 cup soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (or Sriracha)
  • Fresh cracked pepper


  • In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
  • In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
  • Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
  • Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
  • Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. 


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Ramen (Pork Flavored)


Salted pork
½ lb pork
½ tsp salt

3 cups water
25g ginger root
1 ½ cloves garlic
½ bunch green onions
4 Tbsp soy sauce
1 Tbsp sake
½ tsp salt
½ tsp sesame oil

4 oz fresh angel hair pasta
4 cups water
1 Tbsp baking soda

boiled egg halves
bean sprouts, blanched briefly
green onions, cut finely


Rub salt on pork and let it sit overnight in the fridge.

In a pot, put water, ginger root, garlic green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 ½ to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.

Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won’t have time to prepare the toppings at the end.

Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.

In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.


Admin Note: This recipe serves 3-4 people originally. It’s been cut down to serve 2-3.

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Soy garlic salmon + ginger soy snow peas 🍽

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** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

When it comes to the culinary fare of China, there are basically eight areas and one of the more famous is Hunan. Hunan food is known for is robust colors and fresh aroma. At times it can be rather spicy and there is usually an acidic aspect to the dish, such as citrus or a rice vinegar. Hunan Honey Salmon is a pretty good example of Hunan cooking.

This is a very simple dish to make at home and you are going to prepare the salmon a little different that usual. The salmon is going to be marinated in the sauce before it goes into the oven. In the steps to the recipe, Chef Larry Edwards will tell you how this is done. There is a little spicy zing to this dish but it is not really hot. As with most Asian dishes prepared with seafood, you do keep the skin on the fish while cooking it.

Ingredients needed to make Hunan Honey Salmon:

2 Tbs. hoisin sauce
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. Asian chili sauce
1 Tbs. honey
2 salmon fillet, skin on
2 tsp. sesame seeds
1) In a small bowl, whisk the hoisin sauce, soy sauce, rice vinegar, chili sauce, and honey.

2) Pour the sauce into an oven-proof baking dish.

3) Place the salmon fillets into the baking dish, skin-side up, and let the salmon marinate 15 minutes.

4) Pre-heat your oven to 375 degrees.

5) Turn the salmon over so the skin is now facing down into the sauce.

6) Place into the oven and cook 15-20 minutes, depending on the thickness of the salmon fillets. Brush with the sauce a few times while it is cooking.

7) Pre-heat your broiler.

8) Brush the top of the salmon with some sauce and place under the broiler a few minutes.

9) Remove the salmon to serving plates, top with some sesame seeds and serve.

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Grandma’s Pumpkin Bread 🍂


Mabon is fast approaching so I thought now was a perfect time to bring out my Grandma’s famous pumpkin bread recipe! For me sabbats are all about connecting with family and sharing good food, so family recipes are a perfect fit. Better yet, the ingredients in this pumpkin bread have magical correspondences of protection, healing, and prosperity fitting for the transition from reaping season to the final harvest. I, for one, am using this as an opportunity to reset my intentions with the newly waxing moon as we launch full force into autumn.

Grandma’s Pumpkin Bread

Bake at 350 // 50 to 55 minutes // Makes 3 loaves

Beat 3 eggs


½ cup vegetable oil

2 cups canned pumpkin

1 tsp vanilla

3 cups sugar

Mix well…


3 cups all purpose flour (mix slowly!)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1 tsp nutmeg


1 cup chopped walnuts or pecans OR sprinkle raw, unsalted pumpkin seeds on top a bit before it is done!

Pour evenly into 3 loaf pans that have been sprayed and floured. Bake as directed and test with a toothpick inserted near middle. Cool on racks and wrap in foil.

Magical Correspondences

Pumpkin – banishment, divination, healing, prosperity, and protection

Vanillahappiness, love, and lust

Cinnamon – success, healing, protection, power, love, luck, strength, prosperity

Clovesprotection, love, prosperity, banishing, friendship

Ginger – sensuality, sexuality, personal confidence, prosperity, success, health, protection, new experiences and adventures

Nutmegprosperity, luck, protection, intellect, removing curses

And there we have it! Let me know if you make this and how it works out for you!

Happy Mabon!

xo – Lena

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I’m not good baker but this is very easy and I’ve been eating it since I was a kid. Passed down from my grandmother to my mother to me. The photo on the the recipe in the Fannie Farmer Cookbook which I angrily overwrote with the CORRECT recipe from my mom. I could just post this but there’s other things I disagree with that you need to know about so I’m typing it up for you.

You will need (sorry about the American measurements, let me know if you have any idea how to convert these to weights): 

-cornmeal, 1 cup

-flour, 1 cup

-brown sugar, 1/3 of a cup

-baking soda, 1 teaspoon

-salt, 1 teaspoon

-buttermilk, 1 ½ cups, but honestly just make clabbered milk, instructions below in recipe: for this you’ll need milk and some kind of acid like vinegar or lemon juice

-eggs, 2

-butter, shortening, bacon grease, or whatever, ½ cup (best if you make it liquid before cooking but whatever)

-cast iron skillet, or you can use whatever baking pan but my grandmother will begin manifesting physically in your home (no really though it’s fine, anything shallow and wideish like a brownie pan)

-some tinfoil, possibly


preheat the oven to AT MOST 400F, maybe 350F if you’re using a cast iron skillet (the picture Is Wrong). 

Reason: If you’re doing this in a brownie pan it might be okay, but if you’re doing it in a skillet, the top gets really browned way way before the middle is cooked. The pictured cornbread above was baked at 400F for just fifteen minutes and the top got browner than I’d like. I then had to cover it with foil and bake it for like another fifteen minutes or something to get the middle set. So, slower and lower is better. I’m still messing with this to find the optimal combination.

Anyway. Now that your oven is preheating, clabbered milk time!

Put one and a half cups of milk in a small bowl or something like that. Take like, a teaspoon and a half of your acid (doesn’t have to be precise) and dump it in the milk. Stir a bit. Set it aside until you need it. 

Okay. Take the flour, cornmeal, brown sugar, baking soda, and salt. Just mix them up. 

Now, dump in the buttermilk, eggs, and butter into the bowl and mix that up really well. The recipe above says you have to blend the eggs well before putting them in but, eh….I’ve never had a problem, so whatever. Just make sure all the wet ingredients and dry ingredients are integrated into one smooth, homogeneous, slightly weird looking mass.

Spray or butter your skillet/pan/whatever with your nonstick material of choice. 

Dump the mixture in.

Stick it in the oven. Bake until you can stick a fork inside it and it comes out clean. 

For me, this batch, that took around half an hour. This may vary depending on the shape and size of your pan. My advice is to start with 20 minutes and add ten minutes every time.

If your top browns really quickly but the middle is still gooey, just cover it up with a bit of tinfoil and you’ll be fine.

It’s done! I highly recommend eating it with butter and honey, or dipped into some really good soup.

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Our Low Country Boil

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Low Country Boil

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french toast heaven🌟

(recipes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10)

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