[ SECRET POST #4413 ]

[case]

⌈ Secret Post #4413 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.



__________________________________________________



02.


__________________________________________________



03.


__________________________________________________



04.


__________________________________________________



05.


__________________________________________________



06.


__________________________________________________



07.


__________________________________________________



08.












Notes:

Secrets Left to Post: 02 pages, 42 secrets from Secret Submission Post #632.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: 81 cups of cucumber

[(Anonymous)]

AYRT—I think the recipe I posted should work in a crust so long as you leave out all but a couple tablespoons of the flour; with the full cup of flour it sets up sturdy enough to eat in slices without a crust—I love crusts, but a) I have trouble keeping weight off and b) I can make piecrust, but it’s a lot of work and I save it for fruit pies. One of my favorite combos is mango/peach, but plain apple and apple/raspberry are also awesome.

If you like stuff in crust/pastry, try making turnovers stuffed with roasted veggies and cheese? Or spanakopita, samosas, Cornish pasties, British meat pies... I have an awesome veggie pie recipe but I’ll have to dig it out to post tomorrow. Also cheesecake in a crumbly cookie crust is probably the highest fat/calorie treat I can think of, but it’s actually got protein in it, plus top it with lots of fresh fruit and that’s fiber and more vitamins. Trader Joe’s sells a good plain one if you don’t wanna make it from scratch and just vary the fruit depending on what’s in season.

Tahini works better mixed in after your veggies are cooked, especially since at roasting temps it may burn otherwise. And traditional pesto is basil, garlic, olive oil, pine nuts, and grated Parmesan, but if you’re making a big batch, leaving the cheese out lets you freeze it and then just add cheese when you add the thawed pesto.

Good luck, I’m sure I’m not the only one who would donate a few pounds if I could, your sutuation sounds frustrating!