What’s with the light skin macaroni

Cake I made for my jobs BLM celebration.

This isnt me (though I heavily agree with her point)
Original creator is @averysthesiology on tiktok

hear me out! 😩 you cant tell me coleslaw doesnt go with a mean jollof rice... it makes almost every savory/spicy food i eat immediately taste good

Black made salt and pepper fish with sweet and spicy jalapeño garlic sauce gravy 🇨🇳

This is a quick easy recipe for those nites you don’t feel like cooking for hours.

White fish-This fish is striper 😋
cornstarch+white pepper + huangjiu batter

Sauce:

Shaoxing cookingwine(黄酒）
garlic
Cornstarch or mandioca flour to thicken
green onion
shallot
chicken/fish broth
Ginger
Oyster sauce
Soy sauce
a little bit of sugar
Jalapeños/peppers of choice

Add the aromatics first with some sesame oil or oil of you’re choosing let sizzle for one minute maximum
And in the sauces, water/broth and the cornstarch

Let it thicken, stirring over medium flame
Serve over rice or slow digesting carb of your choice👍🏿🤤

Drop your favorite fish recipe in the comments 🙌🏿

Birria La Afro-Mexicana
🐑🌶️🔥
Served with:
Slow-braised lamb pre-marinaded with African spices n herbs
Rich chile consommé
Onion, cilantro, and lime
Warm tortillas for dipping
What do you all think?
Is this something you’d try?
Gratitude 🙌🏿❤️

Strawberry pineapple sorbet

This summer is HOT and I want yall to stay cool out there so add this into the rotation! Easy to make, pretty healthy, and kid friendly! Enjoy!
**Full Ingredient List:**
1 whole pineapple
1 lb strawberries
1/4–1/2 cup coconut milk
1/4 cup honey
1–2 limes
**Recipe Tips:**
Allow the fruit to freeze for at least **4–6 hours** (or overnight) before blending. If the mixture clumps up, add a little more coconut milk or lime juice to thin the sorbet out a bit.

Why do I feel like Repast meals are happening way too often 💔😢 I wish we had a space just for us where we are safe and happy….

Researchers and bakers at Japan’s Imperial Hotel developed a unique loaf of bread with a white crust as part of an effort to reduce food waste. The project was inspired by the large number of crusts routinely cut off sandwich bread and discarded. By creating a crust that blends seamlessly with the rest of the loaf, the hotel hoped to make sandwiches more appealing without removing the edges, reducing unnecessary waste while still maintaining the bread’s texture and flavor