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seren_ccdSo, I saw someone asking on their journal who is the best fandom people have ever been involved in. I'll be honest, I've only this past year really gotten involved in fandom and visited multiple comms and read the meta and so on.
But, I have to say, hands down, THE best fandom I've come into contact with is the McCoy/Chapel folks over at![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
mccoy_chapel and on my flist. They are kind, they are supportive, they kill me dead with their creativity and writing/artistic skills and are just plain lovely.
What are some other ones that you've enjoyed?
Other things making me happy include:
1. My new layout! I've never used an originally customized one before and I love it.
2. The earrings I'm currently wearing. I went digging in my jewelry box this morning and found my silver manatee earrings I bought eons ago in Florida.
3. It's raining and while I'm not keen on walking into town in it, it smells gorgeous and we do actually need it.
4. This recipe -
Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Saveur - I found it here.
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
I actually serve it on rice instead of the pita. And you can honestly add more veggies, I've added red and yellow bell peppers, one carrot, and mushrooms. It's just a really good one-pan dish.
5. These fellas.
Happy Wednesday!
But, I have to say, hands down, THE best fandom I've come into contact with is the McCoy/Chapel folks over at
mccoy_chapel and on my flist. They are kind, they are supportive, they kill me dead with their creativity and writing/artistic skills and are just plain lovely.What are some other ones that you've enjoyed?
Other things making me happy include:
1. My new layout! I've never used an originally customized one before and I love it.
2. The earrings I'm currently wearing. I went digging in my jewelry box this morning and found my silver manatee earrings I bought eons ago in Florida.
3. It's raining and while I'm not keen on walking into town in it, it smells gorgeous and we do actually need it.
4. This recipe -
Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Saveur - I found it here.
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
I actually serve it on rice instead of the pita. And you can honestly add more veggies, I've added red and yellow bell peppers, one carrot, and mushrooms. It's just a really good one-pan dish.
5. These fellas.
Happy Wednesday!
