#Acid Rodent

[acidrodent]

Acidrodent

Can you hear that music? It’s playing you off.

[hellsitegenetics]

WARNINGS / FAQ / REQUESTS

asks are open! check here before sending :) (updated 8/7/24) consider helping me pay to finish my education!

banned from BLAST for being too sexy

CREATURE WARNING:

this blog posts BEASTIES and ORGANISMS. if you are uncomfortable with seeing any manner of organism (spiders, rodents, fish, etc) please block the tags for that organism before following/browsing. for broad categories: i tag in plurals (insects, bugs, spiders, fish, rodents, parasites, pathogens, plants, trees, etc.) for specific organisms: i tag in singulars (dobsonfly, eurasian harvest mouse, etc.) for disease causing bacteria: i tag the illness it causes (malaria, botulism, etc.) for additional phobias: i tag with the specific phobia (trypophobia, etc.) ADDITIONAL BUG WARNING: this blog posts a LOT of insects, especially moths. FOR SCREENREADER USERS: by the nature of this blog, 99% of my posts will have large sections of unformatted letters, and therefore aren't very screenreader friendly. i apologize. If I ever miss a tag or you'd like to request that I tag something, please send me a message.

FREQUENTLY ASKED QUESTIONS:

Are you a bot?: no, just neurodivergent

How do you do this?: i delete everything in a message except for the letters A, T, C, and G. then, i BLAST it with my wizard beams.

Are you Italian?: according to democracy, yes

How do I request things?: read the REQUESTS section of this post :)

Why are there so many bugs???: 1. insects make up almost 80% of all animal life on earth 2. they are relatively easy to study, so there's more bug DNA in the BLAST database.

Okay but why so many MOTHS???: because scientists are not immune to bias. moths are pretty looking and easy to study, so there is more moth DNA in the BLAST database.

Do the punctuation marks/emojis mean anything to BLAST?: no, i just keep them there after my first pass of a text so you can easily recognize i'm using that same text to find an organism.

Can I send in general questions?: yes! but they may get BLASTed.

REQUESTS:

to request something, please read this section and then send an ask. asks that don't follow these guidelines will be deleted, and may get you blocked.

For questions: make sure it hasn't been already answered in the FAQ, then send.

For songs, poetry, bible verses, or otherwise long text (over 1500 characters, or text with a lot of spacing): send a link to the text or a pastebin with the text in it.

For Tumblr posts: send a link.

For other languages: make sure it's romanized (in latin script), then send.

REQUESTS I WILL NOT ANSWER:

things i have already answered. search the blog for whatever you're about to submit, and check the Frequently Requested section before sending.

private information (name, address, etc. YES people have tried this.)

AAAAAAAAAAA, GATCAGTCAGATTCCGACGGT, CATCATCATCAT, etc. get creative with it.

spam. (if i don't answer a request after a long time, feel free to send it again-- just not 5 times, please)

homestuck

FREQUENTLY REQUESTED:

The Bee Movie Script, navy seals copypasta, AM hate monologue, All Star, Yoshikage Kira, Never Gonna Give You Up, man door hand hook car door, Big Bill Hells, FNAF Connection Terminated, JURGEN LEITNER, Eggman's Announcement, Free Bird, Spiders Georg, Weed Smoking Girlfriends, Ebony Dark'ness Dementia Raven Way, Minos Prime, Steamed Hams, battery acid spaghetti, everyone get unemployed, squidward is nonbinary, What is a man?, fucking military wives, (this list will be updated as we go!)

thank you for reading! as a treat, enjoy this Trichosanthes cucumerina, or Snake Gourd flower.

[nickel156]

If Tamlin had controlled what Feyre ate people would lose their shit.

If Tamlin only allowed her the option of bland ass oatmeal for breakfast, people would lose their minds.

If Tamlin didn't allow Feyre to eat chocolate cake, which she loved. After her trauma utm. There would be riots in the street!

But because it's Cassian. A previous golden retriever character. Towards Nesta who is villainized.

Nobody cares..

You think the inner circle wanted to help Nesta? This is controlling her intake of food. It's not normal or healthy.

You're just a flying gym rodent who can shut the fuck up about folic acid.

[somethingclevermahogony]

Now that you're back, I can toss some more asks your way! What sort of spices are common in which places? Is any region known for especially spicy food?

Finally actually getting to this! As per usual I will not be answering this in any sort of concise or short manner, so get ready for a long read. Just so this isn't too long, I'm only going to focus on Kishetal and I will discuss the characteristics and some of the more popular ingredients, spices, and dishes in 8 different Kishite cities, each representing a different region of Kishetal.

A Brief Introduction to Kishite Cuisine

1. Shared Traits

Across the Seven (Technically 8, but I'm skipping the Makorian Colonies for now, I might return to them later if people are interested) Kishite regions there are a number of features which remain constant among Kishite culinary traditions. The most immediately recognizable of these features is how food itself is served. Kishite food is always served in bite-sized pieces, whether naturally or whether it is cut up before eating (soups and liquids are the exception to this). Food is eaten with the fingers or else with a spoon. There are no forks or chopsticks or similar utensils. Knives are a rarity as well, as typically it is expected that the food will already be served in pieces or that it can be broken into small pieces with the fingers.

Another shared trait is the "triad" which refers to three types of food which form the bulk of the average person's diet, these being Grain (Wheat, Barley, or Rye), Legumes (Lentils, Chickpeas, Peas, Vetch, Beans, Etc.), and Fat (Most typically olives/olive oil with sheep fat/lard and butter also appearing). The Makurian steppe is unique in that grain does not form the majority of the diet for commoners, with dairy and fats taking precedent.

The last similarity is a heavy reliance on condiments, whether these be seasonings or sauces or something else entirety. It is typical for a Kishite table to have several different kinds of toppings available at any time, what exactly these are will vary by region.

2. Regional Cuisines

(I honestly can't remember if I put a cut here, Tumblr isn't letting me put a cut, so I think I did....sorry if I didn't.)

1. The Red Cedar Mountains : Labisa

The Red Cedar Mountains stretch from the Shabalic Sea in the north nearly to the Sea of Agitu in the south. This region is home to cities like Labisa and Kepfis.

Labisian's are famed for the love of and skill in producing fried foods. The food of Labisa, and in the mountains in general, is viewed by other regions as hearty and heavy. Breads and cakes, sausages, and heavy sauces are well known from the region. Foods are often drizzled with fat. Olives are a popular snack. Compared to other regions the people of Labisa eat relatively few vegetables. Per capita, the people of the mountains including the commoners, eat more meat than in any other region of Kishetal (typically in the form of sausages (Arashuki) and offal) while eating far less saltwater derived fish. Most meat comes from sheep, with horned-rabbits, goats, and pigs coming close behind. Cattle are largely reserved for the nobility. Game is common fare, though only for those with the time to hunt it or the money to buy it. Insects are very rarely consumed, particularly in the city. Rodents and other small animals, with the exception of the Cedar Squirrel, are rarely eaten. Aside from a tendency towards rich textures and flavours, Labisan cuisine shows a strong preference for black pepper, which appears in almost all dishes, including desserts. Labisans, perhaps as a way to to counteract the fatty nature of their cuisine, are infamous for their love of vinegar, even more than other regions. It is not unusual for morsels to be dipped into first vinegar and then into various herbs most typically a mixture of parsely, mint, and salt. While herbs (mint, parsley, thyme, basil, coriander, rosemary, etc), aliums (onions and garlic) and acids (vinegar) are common aspects of Labisan seasoning, for the common person, spices are a relative rarity, with the exception of black pepper. Cumin is used at times, as is imported cardamom and cinnamon. Lisikip (Tickling seed), which is similar in nature and effect to the Szechuan peppercorn, is used on occasion. However on the whole Labisan food is not known for being "spicy" and while rich, has a reputation for being relatively bland. You're unlikely to find much in the way of soups/broths in Labisa, though stews are relatively common. A common stew is Olibiha (aka Hot blood water) , which consists of boiled meat (this will vary but will regardless likely contain organ meat and other less expensive cuts), beets, onions, garlic, and fat of some sort. Traditionally this soup was sold by butchers and at markets at the end of the day as a way to use up unpurchased products. Though its name is typically in reference to the color imparted by the beets, it is not unheard of for blood to be added to the broth, though this form is less popular.

Similar to Olibiha, Chakun, are a popular butcher snack, typically made from pig or lamb skin, fried in its own fat and then seasoned. This is somewhat comparable to "cracklins" or chicharrons. Labisian cuisine in general holds an appreciation for crispy or crunchy textures that other regions do not tend to show.

Fried dough and fried cakes are a popular festival food somewhat similar to what we might associate with a doughnut. These doughnuts or Hasolikipun are typically fried in olive oil or sheep fat. Typically these are then split open and stuffed with a variety of fillings, including fish, offal, and nuts. Another popular dish is Kipsha, a dense barley cake typically drizzled with honey and citrus and served with toppings like nuts and cheese. Kipsha is both sold on the street and made in houses, often for celebrations. Deserts, aside from fruit, are a relative rarity in Labisa, with Kipsha being perhaps the most well known kind. Labisa's position on the shore of Lake Shebali, means that the city has access to lake fish, and thus freshwater species are consumed more here than in other regions. Trout and eels are particularly cherished by Kishite consumers, both are typically roasted. The most commonly consumed fish are various species of minnow and shad, which are caught in bulk and often served fried. Labisan cuisine is strongly influenced by the cuisines of pre-Kishite tribes which existed in the mountains before the arrival of Tamel.

2. The Felic Plain : Seha

The Felic Plains primarily consist of grassland with occasional patches of deciduous forest. The plains are split by the Aratshin River, and most large settlements can be found on the edge of said river.

The region experiences hot summers and mild but wet winters, which makes the region ideal for farming. As such, the Felic Plains act as the bread-basket of Kishetal. In comparison to the mountains and other regions, the people of Seha eat far more vegetables, and considerably less meat and very little marine protein.

Compared to Labisian cuisine, Sehaic shows a far stronger affinity for spices, with cumin, garlic, lisjir, coriander, cardamom, cinnamon, fennel, and black pepper all appearing regularly in the diet. Felic cuisine in general is the "spiciest" variety, though it is in contention for that tightly with the Kipsian Desert. Mustard and mustard seeds are common ingredients as well, and in the rare instances where meat is eaten, mustard is almost always present.

In addition to their love of spices, Sehaic consumers are infamous for their general disdain for many textures. Sehaic foods have a reputation for being soft, often boiled or stir-fried or else pounded until quiet easy to chew. The cuisine shows an aversion to the crispy, crunchy, and chewy textures.

Sehaic cuisine is known for its heavy use of green vegetables such as lettuce and cabbage, as well as its preference for broths as opposed to thicker stews. Fried food is a relative rarity in Sehaic cuisine, with boiling or else "stir-frying" being far more common.

Cheese is a large part of the diet and is often the condiment of choice, with several different varieties of cheeses being used, all with their own distinct purposes. One variety of heavily salted cheese, is added on to savory dishes as a way of imparting salinity. Sehaic's are known for drinking their wine and beer with cheese, that is to say they are known for crumbling a particular variety of sheep's cheese into their beverages. After the beverage has been consumed, the resultant cheesy sludge left at the bottom of the bowl is then mixed with honey and nuts and is eaten as a desert. This particular dish is called Birafepaha (Fepaha's Joy).

A common dish is Keriha or "hot green" a dish consisting of dark green leaves, typically spinach boiled with garlic, onion, coriander, and lisjir, in a broth or stock (typically made from fish bones). This may be mixed and cooked down until the liquid has all but evaporated, producing a thick substance which may then be used to dip bread, or if the liquid is not boiled out, it may be eaten as a soup. While meat is rare it is not entirely unheard of. It is not unusal for a family to keep one or two horned-rabbits, raising them both for meat and for fur. Sheep and cattle are both quite common, as evidenced by the Sehaic love of cheese. Mutton and lamb are often consumed at celebrations. Jirbaha, is a beloved dish consisting of strips of lamb or mutton, cooked with a variety of herbs and spices as well as mustard. This is then wrapped in a cigar like fashion, along with various greens and cheese, in a thin dough and is either fried or baked. This is then typically cut into pieces or else is held in the hand.

Sehaic cuisine shows a deep reverence for freshwater fish, with eels, trout, and sturgeon being reserved for either special occasions or the diets of the wealthy/powerful. Smaller and less valuable fish act as occasional supplements to the common diet. Insects and gastropods are eaten quite regularly. Locusts, cicadas, grubs, and snails are all common parts of the Sehaic diet, often added to other dishes. The favoured preparation for insects is fried in sesame or olive oil, and then heavily spiced and seasoned. During the harvest season, locusts with lisijir are a popular snack. Other agricultural pests, such as field rats and moles, may also be eaten, typically cooked over a fire. Kipnakili is a comfort food, often eaten by farmers and river boat drivers, including pirates. It consists of soft cheese, nuts (typically pistachios or walunts or a mix), fruit (typically figs, with the addition of raspberries and sometimes pomegranate), and honey. This mixture is pounded into a fine paste, which is then spread onto flatbread or small round barley cakes, the Felic equivalent to kipsha.

Sehaic cuisine, and Felic cuisine in general, exhibits a strong influence from both native populations and ancient Shabalic cuisine, with some dishes, such as Birafepaha, having roots as far back as the time of Tamel.

3. The Western Coast : Chibal

Pictured Above: The Western Coast near the city-state of Chibal

The Western Coast borders the Green Sea stretching from Bura in the north to Bisabal in the south. The climate here is warm and wet, defined by arid summers and stormy winters, similar to the Felic Plains but more intense on both counts. This has resulted in a culinary tradition with strong seasonal trends. Room temperature of even cold dishes are popular in the summer months while more hearty soups and broths are popular in the winter and fall.

Chibal, the second largest city in Kishetal after Labisa, has become the most culturally and demographically diverse city in the region, thanks to its prominence as a major trading port. This rich diversity is reflected in Chibalian cuisine, which incorporates elements from Korithian, Apunian, Ikopeshi, Baalkic, Shabalic, and Makorian culinary traditions. This post will focus specifically on dishes which were developed and created in Chibal and not imported.

Due to this sheer variety of influences and sub-cultures it is hard to make any sweeping claims about the nature of Chibalian food. However in general Chibalian food puts an emphasis on the quality of individual ingredients, with Chibalian cooks and diners earning a reputation as being pretentious. As a result, generally Chibalian dishes tend to be less complex, while being fresher. The same applies for seasoning and spice. While not bland like Labisian cuisine, Chibalian cuisine in most instances lacks the complex melanges of spices and seasoning seen in Sehaic food. Rather it should be expected that a Chibalian dish, in most instances, will rely primarily on only one or two items as seasoning, aside from salt.

While legumes and grains(particularly the massive paper thin flatbread known as lakibi) make up the majority of the Chibalian diet, fish and meat also make a significant contribution. Unsurprisingly a far larger portion of the diets of the people of Chibal and the Western Coast in general are composed of marine elements. Alongside fish and shellfish, the coast is home to many varieties of edible seaweed which appear in a number of dishes, particularly salads and soups. Chibal is additionally famous for its salt, produced in salt beds. This flaky salt is shipped around the entirety of the Green Sea, however the best is kept in Chibal and used to top a variety of dishes. Other popular condiments include cumin seeds, vinegar, olive oil, and a variety of Korithian fish sauce called wydram.

Bikerebi (water-leaf water) is a traditional soup, often served as a starter or side dish. It features a broth typically made from small fish or shrimp and various types of green sea algae. While the broth can be enjoyed on its own, it is usually enhanced with additional ingredients like salt, lisijir, vinegar, black pepper, and dill. A popular variation, known as Kibikerebi, involves crumbling stale or dried bread into the broth, creating a paste-like porridge. This heartier version is commonly eaten by fishermen and laborers as their first meal of the day. Ovens are typically reserved only for bread, with roasted or baked dishes being relatively rare (though roasted meats and seafoods may be eaten on special occasions). Rather the majority of Chibalian food is boiled, pickled, sauteed, fried, or dried. Chibal is one of the only places in Kishetal with a penchant, particularly in the warmer months, for eating raw foods. This includes fruits and vegetables along with fish and shellfish. One famed, though expensive dish is Sibizu aka "cold-fish" typically made from white flesh fish, such as sea bass, flounder, mackerel, and scallops. Tuna species and swordfish are considered more luxurious, and are preferred by the wealthy. Fish meat is cut into thin pieces and covered in salt and herbs, typically dill. This can be done either in a bowl or pot or spread onto a tray or flat stone. This is then allowed to sit, typically for around 2 hours. After this the fish is removed from salt and rinsed in a mixture of water and vinegar, typically three times. After this the fish is served with a olive oil as well as various other toppings. In certain circumstances the fish may be served ontop of ice or snow as this is believed to improve the freshness and flavour. Uncooked fish more often takes the form of pickled fish, left in a mixture of vinegar, salt, and herbs. Oysters and clams are regularly eaten raw, though they may also be shucked and added to soups or stews or on rare occasion baked.

Chibalian cuisine is defined by an intense interest in texture with the perfect meal preferable containing elements which are soft, slimy, creamy, crunchy, and chewy. For the last category cephalopods such as octopus and squid as well as stewed cartilage are popular ingredients. Vegetables are typically served as sides, favored for their textural components rather than their flavor. Crisp lettuce or crunchy asparagus/cabbage often appear as part of broader meals, but are often ignored. Salads composed of lettuce, spinach, cabbage, and other greens including seaweed are often served at the end of the meal, after fruit. Chibal is one of the only cities where pigs are consumed at a greater rate than sheep or goats, though still not as much as the horned-rabbit. Sausages, tripe, offal, and chops are all eaten regularly along with products made from the skin and blood.

4. The Northern Coast/Sheprian Forest: Shepra

The Sheprian forest in the northern part of Kishetal is primarily composed of deciduous trees with occasional conifer patches at areas with higher elevations. Common trees include oak, chestnut, birch, hornbeam, black pine, cedar, juniper, and beech. 

The city of Shepra lies on the northern coast of Kishetal at the Delta of the Pesha River. The surrounding area is heavily forested. For this reason, Shepra is famed for the quality of its hunters and of its game. Sheprians are additionally famed for the quality of their wheat, said to be sweeter and more delicate than the more abundant Felic varieties. Sheprian bakers are famed for their fluffy yeasted breads, typically favouring wheat rather than the barley which reigns supreme in southern regions. As a result, Sheprian wheat bread has been called, Kipchilu or Bread of the Gods. Sheprian bread is so popular that it or at the very least, Sheprian wheat flour, may be shipped hundreds of miles by foot, donkey, and ship to the courts of cities like Labisa and Chibal where it is treated with great reverence, often as a desert. Sheprian bread is often added to sacrifices alongside meat and fat meant for Great Spirits and Gods, either left outside on special alters (for Great Spirits) or burnt (for Gods).

Shepra boasts a vast collection of communal ovens, located near the town's center alongside the central grain store. By paying taxes, serving in the city guard, or fulfilling other civic duties, a Sheprian household earns a clay tablet that grants them the right to use one of the ovens for the season. However, a persistent issue plagues the town: a group of counterfeiters producing fake tablets. If someone is caught using a counterfeit tablet, they face punishment through debt slavery for up to three years, usually tasked with cleaning and maintaining the ovens. The problem is so significant that the Sheprian King has established a dedicated bureaucratic office, the Chief of Ovens, to address it (not to be confused with the Chief of Bread, who oversees the baking of bread and the storage of grains within the Palatial Complex). Those found guilty of intentionally damaging an oven or stealing an oven tablet receive death.

Some families also own smaller ceramic ovens or braziers, which can be used inside the house or, more commonly, on the flat roofs. In addition to these, there are professional bakers who either own their own ovens or petition for special tablets that designate them as bakers, granting them unrestricted access to the communal ovens. The abundance of ovens, along with ample timber and coal, has shaped a cuisine centered around braising, roasting, and baking. Sheprian food often involves long, slow cooking times, resulting in dishes celebrated for their rich flavors but often criticized for their lackluster colors and textures. Stews and gravies play a central role in Sheprian cuisine.

Unsurprisingly, bread is a staple of Sheprian meals, with 126 distinct varieties produced in the region, 42 of which are entirely unique to that region, and 13 exclusive to the city of Shepra. One notable variety, ruyi (literally "plate"), is a large, dry, and dense flatbread typically made from a mixture of wheat and barley. Families usually bake ruyi in bulk every four to five days. To prevent spoilage, it is cooked to a cracker-like consistency, making it hard and tasteless in its natural state. The flatbread is then wrapped in cloth and stored for use as flatware during meals. Food is served directly onto the ruyi, accompanied by vinegar, oil, cheese, and various sauces and toppings, including a chickpea and garlic paste known as Babilkipi. After the meal, once the bread has absorbed the liquids, it is either cut or broken into pieces and eaten. Ruyi is a common presence at most Sheprian meals, and it is not unusual for families to consume multiple types of bread, including ruyi, in a single meal. Perhaps due to their preference for hearty, fatty meals—possibly to counter the cold winters—Sheprians, along with Labisians, are often stereotyped as being somewhat heavier than other Kishite groups. This trait is not viewed negatively; in fact, many consider both Sheprian men and women among the most attractive in Kishetal.

As previously mentioned, game such as venison and boar is consumed regularly in Shepria, alongside goat and pork. However, horned rabbits are rarely kept, making them a minor part of the Sheprian diet. Cattle and sheep are similarly uncommon, largely due to the dense, ancient forests that dominate the region, which are not well-suited to pastoralism. For this same reason the people of Shepria have historically had little use for horses and cavalry.

Despite being located right next to the Shabalic Sea, seafood plays a relatively minor role in the Sheprian diet. Ironically, most of the prized Sheprian catch is sold to merchants and traders from cities like Chibal and Seha. The exception is shellfish, which the Sheprians consume in large quantities. The outskirts of the city are dotted with massive shell middens, some of which have become homes to various spirits and, on occasion, even monsters.

Sheprians use a wide range of spices and herbs, but their cuisine is particularly known for its heavy reliance on oregano, garlic, juniper, turmeric, and even imported ginger and cinnamon. To add heat to their dishes, Sheprians favor both horseradish and radishes, especially a specific breed of radish renowned for its intensity. This radish is often sliced thinly and used as a condiment. In other Kishite regions, bards and comedic poets like to tell exaggerated tales of Sheprian children wandering the streets and hills, gnawing on mustard seeds, radishes, and whole pieces of horseradish. While these stories are clearly hyperbolic, there is some truth to the Sheprian preference for this type of heat. Interestingly, despite their love for pungent flavors, Sheprians rarely use black pepper or lisijir in their cooking.

Kilakela, or "Field and Forest," refers to a category of layered dishes that might best be described as casseroles. These dishes typically involve finely chopped meat—often pork or various game birds—combined with additional fat, usually lard or olive oil, along with root vegetables like beets and parsnips, onions, an array of spices, wine, and sometimes honey. The mixture is placed in a special clay vessel and buried under coals at the back of the oven, where it cooks slowly throughout the day, allowing the ingredients to become tender and flavors to meld. Once the day's baking and other cooking tasks are complete, the vessel is retrieved, and the resulting stew or casserole is served atop ruyi. A variation of Kilakela, known as Kilala, excludes meat and is instead a vegetable stew, often fortified with chickpeas or lentils to add heartiness.

Northerners are one of the few groups which consume mushrooms on a regular basis, evidently not holding the same fears and superstitions as their southern cousins. One dish banalligu, sees mushrooms, doused in vinegar and olive oil, cooked on a skewer often with various other ingredients, depending on what is available such as whole cloves of garlic, small onions, vegetables including carrots, beets, and cabbage, game (most often duck or venison) or pork belly, and sometimes figs. This is cooked directly on the dying coals of the oven, charring the mushrooms and other components. After cooking the ingredients are removed from the skewer and may either be eaten as is or be wrapped in thin flatbread similar to Chibalic lakibi before being topped with a variety of ingredients.

Sheprian food shows strong influence from more recent Shabalic trends, with both favouring stews and hearty meals typically composed of many ingredients.

5. The Southern coast: Kotsa

The Southern Coast consists of three regions; the southern deciduous forest, the scrubland, and the plains. The climate in the south is quite warm, with summers being hot and dry and winters mild in both temperature and rainfall. On rare occasions, the southern coast may experience heavy snowfall. 

Major cities are sparse however, many villages dot the southern coast, many of these villages rely on piracy, preying primarily on Apunian and Jezaani ships traveling to and from the Western Coast. The largest of the southern cities is Kotsa, founded on the ruins of a pre-Kishite civilization.

Kotsa is famed as the primary home of the Shobiashkun, a particular brand of priests and sages. While these priests are superficially said to serve the Deity of Writing and Knowledge, Shashuma (They are a minority, the largest temples in Kotsa belong to the storm God, Kotomah), in actuality this small collection of scholars and philosophers focus their interests on the Shobiash, the River of Creation and Time, thus looking behind the Heavenly Gods. A Shobiashku looks for patterns in existence, and seeks meaning and purpose in these patterns, typically through meditation or sometimes through drug assisted trances. The Shobiashku forgo sex, meat, and honey, save for in those instances in which those things may help with their musings. Numerous treatises pertaining to the nature of the universe, death, magic, and civil order have been produced by this small sect. Despite the fact that the Shobiashkun are a relatively small group, little more than 50 individuals at any time, they have had a major effect on the cuisine of Kotsa and the surrounding region. As a result Kotsa is one of the few regions with a significant vegetarian population, particularly among the learned elite.

Kotsa has one of the most defined elite cuisines, separated from that of the commoners not only by the ingredients used, but also by how that food is prepared and presented. Particularly among the nobility of Kotsa, eating and food is viewed with a level of spiritual and medicinal reverence. At the palatial court for example the supposed symbolism and medicinal boon of each dish is announced each time one of the many small courses is presented, with some courses comprising of only a couple of bites of food. At a Ceremonial Kotsian Banquet, bread is always served first, unseasoned and alone. Most often this is a dense barley bread, its hearty nature meant to represent the soil and stone. Next comes water, or more rarely, beer. This is followed by a number of dishes with various representations; A charred onion spiced with lisijir and ginger (Hagugura) to represent fire, a small cake made from sheep’s cheese and wheatberries to represent the fields (Jiribikip), a piece of roasted turnip spiced with cardamom and salt to represent the walls of the city (Elmuhi), etc. Wine is drunk sparingly throughout the meal and often watered down to an extreme level (sometimes to the equivalent of 16 parts water to one part wine.) In these particular dishes, spice is used sparingly as it is believed that using too many additional ingredients may in some way dampen the medicinal properties of the dish. Of course, such rigid dining is mostly indicative of ceremonial affairs or of the most rigidly traditional nobles, it does not represent all cuisine.

Outside of the world of ceremonial dining, Kotsian cuisine is known for its freshness and its love of spices, though its relative disdain for heat (lisijir, horseradish, radish, etc.) Cardamom, ginger, garlic, bay, turmeric, and saffron all appear regularly in Kotsian dishes. The South of Kishetal is famed as being one of the only places west of Sinria to have successfully planted and cultivated the cinnamon tree, with five small groves near Kotsa, accounting for nearly all Kishite Cinnamon. Cinnamon features in both savory and sweet dishes and may even be added to wine and beer. As a result, cinnamon appears in much of Kotsian cooking. One popular dessert, Jakeresha consists of a cake made from dates, cheese, and flour, wrapped in several layers of thin dough. This is then heavily seasoned in a mixture of ground cinnamon, honey, and sesame seeds. The savory version of this dish, Jakereshu replaces the dates typically with a mixture of mashed chickpeas and fava beans, and replaces the honey usually with oil, while retaining the heavy use of cinnamon.

Kotsian food is noteworthy among Kishite cuisines for its fragrance, due to its heavy use of aromatics. It is said the ruler of the country of Apuna, the Fapacha, once hired Kotsian cooks to work in his kitchens, only so that the smell of Kotsian food could perfume his halls.

Kotsian food doesn't seem to demonstrate any particular tendencies or preferences when it comes to cooking styles, with baking, sautéing, frying, and boiling all appearing. Aside from the Makurian Steppe region, and is the most distinct from other Kishite styles. In terms of preparation and ingredients, Kotsian and southern cuisine in general seems to have more in common with that of foreign lands like Jezaan and even Apuna, than it does with places like Labisa or Seha.

While vinegar does appear, it and its use in pickling and preservation are far less common than in other regions. Dried foods are common however, with fruits and vegetables and fish often dried on reed mats as a way to intensify flavor. For the purpose in general the treatment of meat within the Kotisan diet is similar to that of Seha, with meat being eaten only on rare occasions. When meat is served, it is typically done simply, roasted or boiled and cut into thin pieces. Sheep are the most common form of livestock, with significant cattle herds also being present. Horned-rabbits are relatively common, though not to the extent of the mountainous regions. Pigs are all but absent. Due to the relatively arid environment, game is also a relatively rare part of the diet, with the exception of gazelle.

Kotsians, and the south in general are famed for their love of yogurt, or Ishjir, often eaten as a mid-day meal, mixed with fruit or honey. Yogurt may also function as a condiment of sorts, with a variety of sauces comprised of yogurt mixed with various herbs and spices, utilized depending on the circumstance.

Fish is eaten regularly, particularly fish like seabream, which is often salted and left to dry. This dried fish is then stored and may be rehydrated in soups or else used as a travel food.

One dish that is unique to the region but that is quickly spreading both to other regions of Kishetal and to other parts of the Green Sea is Talakili which while its name literally translates to "flat bread" is actually more comparable to pasta, typically made from wheat flour mixed with water and oil, rolled flat, cut into either small squares or circles and then boiled and served with a variety of sauces. Talakili with salt, cheese, and cinnamon is a popular comfort food among Kotsian children.

6. The Kipsian Desert : Kipsa

The Kipsian Desert, with its rocky terrain and sparse vegetation, is the least populated regions of Kishetal, and is also the region with the largest pre-Kishite genetic and cultural influence. As a result, the Kipsian dialect of Kishite, is often quite difficult for other Kishites to understand as it is heavily influenced by other languages such as Mageryu and Duluqi. Despite these challenges, the city of Kipsa, the largest in the region, has cultivated a distinctive culinary tradition that reflects its unique environment and cultural heritage. Kipsa is well known for the ferocity of its warriors and as the center of rakeshim production. Rakeshim is a fabric, woven from thin strands of gold interwoven with either linen or silk. Its construction is incredibly complex and the secret to its creation, a jealously guarded secret among the five families which produce it.

Central to Kipsian cuisine is the use of local herbs and spices, hearty grains, and a pronounced affinity for sweetness. A defining feature of Kipsian cooking is the use of large subterranean ovens called Bahasayu. The Bahasayu enables slow, even cooking, ideal for preparing the region’s staple dishes. These ovens, essential for traditional cooking, are found in nearly every home, typical appearing either in courtyards or in front of homes. On rare occasions two or more homes may share one Bahasayu. When a couple marries, it is customary for them to dig a Bahasayu as part of claiming their new home. Additionally, in some cases, the remains of deceased ancestors are interred beneath these ovens, after their customary exposure to the elements, linking the living with their ancestors. Because these ovens are so central to domestic life, they are often the target of curses. A disgruntled Kipsian may place a or crack a curse tablet over a rival’s Bahasayu in order to bring them misfortune.

Kipsian cuisine uses many of the same spices and herbs as their Kotsian cousins, though with a distinct preference from cumin and coriander over cinnamon.

Due to the arid environment and lack of major irrigation, vegetable cultivation is relatively sparse, and what vegetables and fruits are available are often preserved in some way. Fresh vegetables are a luxury typically reserved for the wealthy. Rather Kipsian cuisine has come to rely on a particularly robust strain of barley. While it is able to withstand the dry and hot climate, this barley produces an often chewy and unpleasant product. As a result, Kipsian cuisine is often maligned for the poor quality of its bread and those that can afford it prefer to import wheat from the Felic Plains and Kotsa. One use of this otherwise unpleasant barley is Takuriha (stemming from the Duluqi language, meaning “beer soup”), a soup made from fermented grains mixed with yogurt and herbs and spices. The resulting dish is served cool or room temperature and is typically eaten after the sun has set. The soup is mildly alcoholic. Kipuhi, is a salad also featuring barley pearls mixed with chopped herbs, olive oil, and regalu juice. This may be supplemented with dried or shredded meats as well as chickpeas or other vegetables in order to create a more complete and hearty meal.

Kelami, a local variety of flatbread, is historically baked on hot stones or now more commonly, on the roof of the bahasayu. To counteract the quality of the barley, it is typically served with various dips and spreads, such as Muhamara, a rich paste made from roasted chickpeas, walnuts, and olive oil.

Cucumbers are beloved as a snack, particularly during the hotter season, as they are thought to cool the body. They are served typically in salad composed of cucumber, mint, vinegar, and garlic. When fresh cucumbers are not available, they are pickled in vinegar, alongside various herbs and spices. Pickled vegetables and meats, as well as bird’s eggs and fruits, are integral the Kipsian diet. Pickled vegetables and herbs often act as condiments of sorts, placed on the table to be added to other dishes. Pickled foods are so common that they typically act in place of vinegar as a topping.

Meat, though not a daily staple, is carefully prepared when used. Goats are the primary source of protein. One dish, Ishukjiraru, is a dish made with intentionally spoiled meat. Goat meat is packed in herbs, vinegar, and fat (typically rendered goat fat) inside of a large jar and is allowed to sit, sometimes for weeks at a time. The resulting product is cleaned and then utilized in a number of dishes, including stews and as a shredded meat added to salads and on flatbreads. The taste is quite sour and funky and can be an acquired taste. Kipsiansalso raise a unique breed of horned-rabbit well-suited to the desert environment. Heards of these wiry creatures can be seen roaming from bush to bush, guided by desert shepherds. Gukeki (from the Mageryu for “gift”), is served for special occasions, as its use of fresh vegetables make it a relative luxury. It is a vegetable stew made with ingredients like eggplant and onions, which is cooked in large clay pots and may also include the shredded goat, spinach, and other ingredients.

Honey is a prominent ingredient in Kipsian cuisine, the Kipsa itself being famed for its many hives. It is used as a condiment in various forms, including Habazibi, a salted and spiced variety with a hint of Lisijir for subtle heat. One result of this abundance of honey is the Kipsian love of mead and honeyed wine or beer. Kipsians have a reputation as heavy drinkers, drinking more of these beverages than any other Kishite people. The god of beer, Fepaha, is honored, and many banquets are dedicated to celebrating this drink.

Kipsians have a notable sweet tooth, with foods often heavily sweetened with honey or date syrup. Desserts such as Kepechi (the Kipsian equivalent of kipsha), barley cakes soaked in a honey and regalu syrup, and Gelukepi, a sweet treat made from slow-cooked fruits (primarily dates and figs), are popular and enjoyed with a strong tea made from mint and coriander, with “laughing leaf” a mild intoxicant, also occasionally added.

Kipsian food shows a heavy influence from indigenous cuisines.

7. The Makurian Steppe: Shebal

The Makurian steppe is massive, spreading over most of western Macia. Only a tiny sliver of that vast extent falls in Kishetal. Trees are almost entirely absent. Vast expanses of grass-covered hills define the area. To the north of the steppe is the Shabalic forest, and to the south is the Jezaaic desert. The largest of the Makurian cities is Shebal, once the homeland of the Ugri Tribe, the city still is the target of many repeated attacks by Makurian tribes. Despite its remoteness, silver mines and soil rich in gems, have made Shebal uncharacteristically rich, particularly considering that it is the least populous of all the regional "capitals".

Perhaps unsurprisingly, Shebalian cuisine takes heavy inspiration from that of the western Makurian tribes. This translates to a cuisine heavily built on the consumption of meat and dairy, and a prevalence towards soups and stews. It is said derisively of the Shebalians, that they eat horse meat stew for dinner and horse bone soup for dessert. It is true that the Shebalians, and the people of the east in general, are the only region of Kishetal in which horse and donkey/ass are eaten regularly. Meat, cheese, and milk from these animals are eaten in large quantities. Despite this the Shebalians are known for their deep connection with the horses, famed as charioteers and riders. The slaughtering of a horse is a sober affair, typically attended to by a priest of the god Ikeshpaha (the God of wealth and the steppe) and undertaken with the utmost care. The first dish to be prepared from the horse or ass, is Jabolibi a thick porridge consisting of blood as well as either wheat berries or rice. This is typically consumed by warriors, kings, and pregnant women.

Shebalians and eastern Kishites in general eat more dairy than any other Kishites, with cheese, yogurt, butter, milk, and various fermented curd products accounting for much of the diet. Jiraba is a variety of curd, first heavily fermented and then dried until hard and crunchy. This is then crushed and sprinkled on other dishes.

Fresh vegetables are rare as the environment is ill-suited to agricultural, as a result most vegetables are imported from the west or from lands to the south. As a result of this, green vegetables with short shelf-lives are highly rare and are seen as a delicacy. Root vegetables like carrots, beets, turnips, and parsnips are common and appear often in Shebalian dishes or may be served as a side. Shebalians cuisine does make use of lentils as their primary legume of choice.

One food item unique to Shebal and the surrounding area, is rice. Rice is an import from the east, typically carried over vast miles by traders from Sinria, Mu, and other places. The palace buys vast quantities of rice and use it often as a form of payment. Rice is steamed and served with meat, butter, and spices, or else may be added to broths to make them hearty and filling.

The Origins of Rice in Shebal According to legend the origins of rice in Shebal come from not long after the foundation of Kishetal by the demigod Tamel. The first king of Shebal, then a vassal of Tamel, was Haman the Thrice-Bearded. Haman had one son, Hiru the Brilliant. Said to be blessed with all the radiance of the silver of the steppe, it is typically agreed among scholars and poets that Hiru was the most beautiful of all Kishites. His statues and images can be found throughout Kishetal, and particularly in the east. Said to have the strength and size of a great warrior, and the face of a lovely maiden, many flocked to see Hiru. Men and women alike from countless nameless land, travelled many miles, bearing gifts of gold and silver, perfume and spice, to marry or just to sit with the beautiful prince. Even spirits and forestfolks came before him, the dragon, Eker, offered the entirety of the land of Ukat just to have the beautiful prince in his home. Those that were not cowed by his beauty, plead and promised him wealth, love, and many children. They sang of his beauty. Hiru, however refused all gifts, and turned away all suitors, for all they could see was his beauty.

One day the Sinrian King, Jiparitu (Juparvi in his own tongue) came to play his own card, wishing for Hiru to be his lover and cupholder. Jiparitu, who the called The Mount of Rendigra (A Sinrian Thunder God), was the son of the Demigod, Ranaya. He was broad as an ox, the hands like bear paws. He was great warrior who had killed his 5 older brothers in battle for the right to sit upon the throne of his father's city. He presented the youth with the three elephants, ten rolls of silk, five pounds of saffron, and three golden statues, each as large as a man. Yet, Hiru refused. Enraged, Jiparitu stormed from the palace, only to return later that night, along with his plantbrew. They drugged Hiru and ferried him away, over the steppe and the high mountain, to his palace in Sinria. There he bedecked the prince in flowers and silks, and cherished his beauty, and made him his lover, though unwilling. But soon he grew jealous as he saw the looks of awe and lust on the faces of his servants and court. And so he had Hiru's face, bound tight in cords of silk and wool, locked with chains of bronze and copper, so that none could look upon his face but he. He ordered that his body be covered in filth and dressed , save for when it came time for the king to look upon him, so that no other could see his treasure. He then locked the prince in a tower of white stone and gold.

When King Haman heard of his son's abduction, he marched, joined by his brother's the rulers of Bur and Kutar, and 67 of Hiru's former suitors and their men to the lands of king Jiparitu. There they laid siege to the castle for 67 days, and on each day, it is said that one of the suitors was killed. While the siege raged outside Hiru remained trapped in his tower, his only company being wicked Jiparitu and the slave, Safeniri (Savanri in her own tongue). Both could enter the tower only by an entrance, hidden so that none but they could find it. Safeniri, a peasant girl, born of two rice farmers, fed him scraps of the jungle fowl (chicken), crusts of bread, and green leaves, for these are all that Jiparitu permitted he be fed, lest the beauty of his body be marred by fat. And yet, in secret, she also brought to him, a porridge, made from rice, cinnamon, milk, waweshi (sugar, native to the kingdoms of Sinria, but quite rare in Kishetal) and coconut which she called kerumipiya (Kerumpaja in her native tongue) as well as bowls of rice and butter, for this is all that she, a slave, could afford. She had never seen Hiru's face, and knew nothing of his famed beauty. Hiru longed for her company, and though he had never seen her face, blinded as he was by the cloth around his face, he began to fall in love with her, and she with him. When word of the siege reached the ears of Hiru and Safeniri, together they concocted a plan to free Hiru and to return him to his father. Outside of the tower, in great bunches, grew "laughing leaf" which dulls the mind and weakens the balance. Its effects are strong but its taste is bitter. When next Jiparitu came into his tower to gaze upon his treasure, Safeniri waited there with Hiru. As always Jiparitu insisted that his guards wait outside of the tower, lest they recieve the pleasure of gazing upon Hiru's beauty. It was only as Jiparitu ordered the clothes removed and the filth wiped away, that Safeniri finally saw him truly. And though she was awed, she had already long since fell in the love with the imprisoned prince.

Though still handsome beyond measure, his face had been marked by seven cuts where the cloth had been bound too tight, and from then on he was known as Hiru of the Seven Scars. While Jiparitu marveled over his captive, Safeniri approached him and offered him a bowl of the kerumipiya, one which she had tainted with the laughing leaf, its bitterness covered by the sweet sugar and milk. The king ate and as he ate, he became joyous and wild. So wild that he spilled the rice upon his fine clothes. Safeniri then suggested that the king undress, less his expensive clothing be ruined by his rice. And so he did, undressed down to his undergarments, his heavy robe falling at his feet. And Safeniri sang and pounded upon the bottom of the clay pot like a drum. Saferniri then opened the door, beyond which were the stairs which spiralled up the tower. Jiparitu danced, entranced by her beautiful voice. His feet became tangled in his discarded robe, and his mind too clouded to stop himself, he fell, tumbling down the hundred stairs of the tower, until he lie at the bottom, dead. Saferniri then took the kings discarded robe, and tore the jewels and gold from it, she smeared it with filth and grime, until it looked like a beggars cape. This she covered Hiru in and guided him down the tower and through the secret entrance. When they people looked, they saw only a peasant woman, guiding a beggar, his face hidden.

She lead him past the city walls, to where his father and uncles sat in their camp, bereft, for the last of the suitors had been slain by arrow and sling. King Haman was so joyous upon seeing his son that he fell to his knees and sang praises to the gods of Kishetal and the Steppe. And yet he was shocked, when the first words that Hiru spoke to him, were to say that he had found a wife. Haman was scandalized by the suggestion that his son, the prince, would marry a slave girl. He demanded to know what Safeniri’s family could possibly offer to warrant such a union with one as magnificent and beautiful as Hiru when all other suitors had offered gold, silver, and land. Love and rice, was all that Safeniri could offer. Haman was unimpressed by this seemingly simple answer.

Determined to prove her worth, Safeniri crept back into the city, and returned to her home. With the help of her parents, prepared a pot of kerumipiya, the finest ever made. They used fruit plucked from the trees, milk fresh from the cow, and sugar as white as snow. When she presented this exceptional dish to Haman and his brothers, they were astonished by its exquisite taste, unlike anything they had ever eaten. Haman, along with his brothers, was deeply moved by the dish and by Hiru's story of Safeniri's cunning and dedication. Relenting, he agreed that a spouse capable of creating such a remarkable meal deserved to be wed to his son. However, he imposed one condition: Safeniri was to see that Hiru was presented with a bowl of kerumipiya every day until he was guided into the next life. The wedding that followed was a grand celebration. To meet Haman's stipulation, rice and other eastern goods were brought from distant lands to Shebal. Soon, rice, and particularly kerumipiya, became symbols of wealth and love, often featured at weddings. When Haman passed away, Hiru ascended to the throne and ruled with wisdom and kindness, particularly towards slaves and captives. Safeniri honored her promise, and upon Hiru’s death, it was said that she joined him on the very same day. Many stories of both Hiru and Safeniri now fill Kishite Folklore, with the wisdom of Safeniri being particularly renowned. Many queens and princesses, particularly those in the east of Kishetal may take the title Lusafeniri or "Of Safeniri/ Safeniri-Like" in order to emphasis their wisdom and prowess.

In Shebal today, while still reliant on imported rice, kerumipiya has adapted to local ingredients. Instead of sugar and coconut, it’s sweetened with honey and flavored with dried fruits such as figs and apricots, and often uses horse or donkey milk as opposed to cow milk. A sprinkle of ground cinnamon might be added for extra flavor. Kerumipiya is commonly eaten as a dessert, or during special occasions. It remains a popular dish at weddings and many lovesick youths may try to woe potential partners with a steaming bowl. Rice is often used a sacrifice to the god of wealth, Ikeshpaha, its many grains believed to represent plenty. Rice sprinkled around the house is believed to ward of wicked spirits, and disease as it is believed that it "absorbs" evil.

One benefit of its eastern location is that Shebal and the surrounding cities are often the first to receive exotic spices carried from Mu and Sinria, often at far less cost than their western cousins. This is led to a cousin, which well simplistic at first glance, is highly complex in its flavors. Soups such as the goat-based, Habisichiarsoni (The Soup that Awakens the Sleeping God) may use dozens of different spices including turmeric, cumin, pepper (long and black), mustard, cardamom, lime leaf, etc, in a complex and masterful way. Easterners who journey to the west, well excited by the access to wheat and vegetables, often bemoan the perceived blandness, with only Sehaic food being seen as "properly spiced". Shebalian cuisine's heavy use of lisijir and other spices make it perhaps the only cuisine which could be considered "spicy" by Earthly standards.

Another quirk of Shebalian cuisine and of the steppe is that it is the only region which prefers butter as its primary fat, this has earned easterners the somewhat derogatory nickname "butter-eaters" by their western cousins, where the use of butter is often viewed as barbaric. Butter is often used as a condiment, melted and added to soups, bread or other dishes.

The diet of the Shebalians is the least reliant on bread of any Kishite culture, with some families going several days without eating bread. When bread is consumed, it often uses rye, rather than the barley or wheat preferred on the other side of the mountains. The result is dense and nutty and works well with the fatty and meaty cuisine of the steppe. Errikili is a knotted bread made from rye flour, often noted for its somewhat phallic appearance. It is typically used to dip in soups, or else may be eaten with butter and imported spices.

Talakili has become increasingly common in Shebalian cuisine, imported from Kotsa. In Shebal it is often added to soups and broths and is thicker and heartier then its southern equivalent. One particular rendition of Shebalian Talakili called Irkipikiki (literally "pregnant thing") is stuffed with meat and cheese, somewhat similar to a ravioli.

While still identifiably Kishite in its presentation and cooking styles, the components of Shebalian cuisine are largely foreign. Its base ingredients are of the Makurian steppe, while its use of spice shows heavy influence from the lands of the Great Southern Kingdoms (Baban and Ukkaria), Sinria, and even lands far to the east like Pya, Mu, and Xianti.

And that's that! A pretty barebones explanation of the differences between the cuisines of different parts of Kishetal. Let me know if you have any other questions about any of these cuisines/dishes! Maybe one day I'll do something similar with the regional cuisines of places like Korithia, Shabala, Pyria, and Apuna.

Taglist (let me know if you want to be added or removed!)

illarian-rambling, @mk-writes-stuff, @kaylinalexanderbooks, @willtheweaver, @patternwelded-quill

@elsie-writes, @elizaellwrites, @the-ellia-west, @the-octic-scribe, @the-golden-comet

@finickyfelix, @theprissythumbelina, @autism-purgatory, @diabolical-blue , @tildeathiwillwrite

@katenewmanwrites, @leahnardo-da-veggie, @paeliae-occasionally, @melpomene-grey

@drchenquill, @marlowethelibrarian, @phoenixradiant, @pluttskutt

@dyrewrites, @unrepentantcheeseaddict, @roach-pizza, @rivenantiqnerd, @pluppsauthor

@flaneurarbiter, @dezerex, @axl-ul, @surroundedbypearls

@treesandwords, @the-golden-comet

[mushroomcrepe]

It's time to make that one obvious critic about dr stone : the biology part of science wasn't exploited enough.

Disclaimer : i'm not a biologist

Firstly, plants are the exact same. I don't expect trees and the general look of plants to change, but would the domesticated for thousands of years whead stay perfectly the way it was and not need any adaptation once humans stopped harvesting it ?

It's also a shame that there were no discovery, like Senku discovering new mushrooms/plants and learning from Chrome which ones are poisonous, Senku trying to get a use from them and experimentating...

The author's choice was to use geology to display how the world changed in 3000 years (ex : Mount Fuji changing the ground aspect) and how mother nature doesn't have feelings and science can make us adapt to her dangers (the discovery and collect of sulfuric acid). I agree it fits Senku knowledge of minerals and with how important they are to the story.

However, i think it would have been an interesting way of showing the mother nature thing by using poisonous plants/mushrooms as meds or something therapeutic (Paracelsus my beloved lol). For the massive change 3000 years makes, simply showing plants that modern characters knows nothing about because they didn't exist before would be enough. It wouldn't be as grandiose as the volcano or sulfuric acid lake sure, but it would show the very daily life of the characters is altered. How they aren't adapted to their world anymore without science, they are stranger on these lands they used to walk on and consider known.

Yeah there is a big waterfall and big acid lake ok but watch out you have to eat and there's only berries and you have no idea if they will be good or your last meal because they didn't exist before.

On another note the Ishigami village people knowledge of their environment would be more important in the story and furthermore show their undeniable contribution to the Kingdom of science.

As for the animals, it's the exact same thing. New fishes, insects, mammals, and you don't know if they are dangerous, venenous, hosts of illnesses of parasites... Which is primordial to know, because in 3000 years difference, the immune system isn't adapted to the new environment anymore.

i think the adaptation aspect of nature was also put aside. Let's take as an exemple the tiny dog we see when their owner got petrificated while on a walk. It's typically the tiny white dog that have difficulty breathing and gets cold easily. It's shown his breed survived all this time, but it always baffled me. How could he hunt and survive for millenias ? Some of the species domesticated by humans would logically go extinct because unable to survive on the long run in the wild.

The reasons for the tiny dog breed would be the many predators bigger than them, rival species for hunt like cats (i guess they both would eat rodents considering their size), and their absolute lack of predisposition for a successful hunting despite their survival instinct (claws, jaw and teeth aren't fit for killing preys). It's logical, because this breed was bred by humans for their "cute" look. Not for security, hunt, defense, or anything like that.

And the most obvious weird biology thing of all : the astronauts descendants. It's a population starting with only 6 people that ends up after 3000+ years with the population of the ishigami village + treasure island people. I am not saying Kohaku, Suika and Chrome were born from millenias of very probable consanguinity, but i just think that with only three couples, it would be difficult for that to not happen. Especially knowing there is like 40 villagers in Ishigami village.

It shouldn't work as easily as the story made it look since consanguinity reduce the survival chances, pneumonia and other illness was also running, there were many deads from hunger... But they still could have enough descendants to survive 3000 years. I guess they would need to be very lucky to not have any problem with the genetic factor.

Anyway i understand the new biodiversity wasn't revelent for Senku's crazy ideas and that the plot needed to focus on the minerals and such. It's just that i find the "it's a whole stone age world since 3000 years passed" under exploited.

[whumpsoda]

Clawing Hunger - Nevan Sired AU

WOHEO Masterlist

Just a little AU :]

cw: buried alive?? Kind of? Vampire turning

——————

Dirt, dirt, dirt, so much dirt, dirt in his mouth, dirt crawling down his throat, dirt in his lungs, dirt in his stomach-

It was so heavy, pounds and pounds and pounds of Earth weighing on his body and crushing his bones, his insides, he could barely move. Flooding his eyes, his ears, his everything. His guts were caving, squashed and thus pooling with rich black acid.

He’d been buried.

Nevan had been fucking buried.

He was surrounded by a horrifying and suffocating darkness, trapped by weight and terrible ache. Worst of all though, a sensation overwhelming and taking urgent hold, was Nevan hungry.

He was starving.

His belly was screaming for him, howling for something to satiate it’s agony, clawing up and taking hold of his mind and nerves.

Hungry, hungry, hungry,

His muscles twitched under the pressure of weight, ready to make the move of escape.

Hungry, hungry, hungry,

Ground crumbled and rolled over him as he shifted, crawling his way out of the horrifying void.

Hungry, hungry, hungry,

The shining moonlight burned his now colorless, greyed eyes as he stared wide eyed up into even more darkness, dizzying his mind and squinting his eyelids as he broke through the last layer of Earth holding him down. Nevan heaved in giant, cumbersome breaths, air leaving an unfamiliar aftertaste atop his tongue as it entered his rotted lungs.

“Finally, you’re up.” A voice muttered, calling Nevan’s attention away from the clear night sky.

“Mm… mngh…! Masterrr…?” He slurred, words shaky and full of gravel. The ending trailed into that of a shrieky, strangled whine, his throat burning raw with affliction, vocal cords scratching on burning flesh.

Darius, standing above the hole where he lied, gave him that of which could be called a smile, but was more so a look of sympathy. It didn’t fit right on his always irritated face. “Hurts, doesn’t it?”

Nevan nodded, jittery and trembling. It hurt, it hurt, it hurt so bad he could barely think. He crossed his arms over his stomach, as if such an action would somehow numb the pain of undeath.

“Are you hungry?”

Nevan stumbled to a kneel below his Master’s feet, still shivering with pulsing hunger. “Y- ye- yes, yes, yes.” He mumbled, hands clasped and doe eyes begging for the aid of his master.

Nevan watched with beating intensity as a deceased rodent plopped to the floor in front of him, any sort of blood, no matter what species, pooling drool throughout his mouth. His master stopped him just before he could mangle his food.

“Ah, ah, ah. Wait.” Trembling, Nevan licked his chapped, cracking lips with shaking pupils that flickered from his sire to the most magnificent smelling food he’d ever smelled, even when it wouldn’t do him much good at all.

After a moment of mind melting waiting, Darius relented. “Dig in.”

Blood splattered over overgrown strands of thin grass as Nevan sunk his new, stinging fangs into meat, the gums around them sore. Rich, foul blood filled his mouth in an instant a taste so terrible yet so very beautiful. The older vampire grinned, devilish and twisted, watching as the the other man ravished his meal, grinding his knife-like teeth through rows of animal flesh. “Welcome to the vampire life, Nevan.”

——————

Taglist- @softvampirewhump @iys-cloud @battyfantasy @xx-adam-xx @silly-scroimblo-skrunkl

@mylifeisonthebookshelf @mis-graves @3-2-whump

If anyone wants to be removed or added to the taglist, please let me know! :)

[anarchistfrogposting]

Let’s put some fears to rest here; yes there’s bacteria and viruses and mites and insects and rodents everywhere. It’s almost impossible to avoid them. But, unless you’re pretty severely immunocompromised, your body is armed and ready to fight off those foreign bodies thrice over. Your body has cells that release chemical bullets that rip apart bacteria and viruses, cells that engulf and dissolve them for lunch, cells that act like demolition teams for infected tissues, your stomach is a literal vat of pathogen-murdering acid, and there are literally millions of reserve cells eagerly waiting to be armed for battle against them. If our bodies were a building, it would be a fortress with walls 10s of metres thick armed to the teeth with weapons that break the Geneva convention in new and unique ways. Most diseases don’t even stand a chance of getting in, and even if they do, they’re almost immediately decapitated by throngs of bloodthirsty cells desperate to kill.

So use that gross train station bathroom. You’ll almost certainly be fine.

[omg-snakes]

Melanora Nightshade: Acid Bath Mistress of the Blooded Moon and brilliant perpetrator of a heist to escape her cage and secure her own dinner when I set a tub of mice in the room to rest while I cleaned up in the rodent room. Of course, eating outside of one's safe and familiar enclosure is weird... so she actually refused to eat. Seemed like a good idea at the time?

She was pissy about being picked up, but once I had her in hand she remembered that we're buds. She's still wearing her high-fashion cobweb beard in this photo.

[kisiel-z-kosmosu]

deltarune doodles chillin in blue-striped void :p

Close ups and my thoughts/explaining below (〜￣▽￣)〜🔽

The arrow below says ,,Spend half of castle saving on carnival game". I imagine Rouxls stumbling upon big plush worm being a prize and as duke of puzzles just not stopping on L.

Addison child riding on popup. Spots on body are from visualazing hc about Addisons starting out grey-ish and then gaining colors (ms paint pallete) growing up sorta like birds (Yeah i overanalize biology of every creature that exist.)

3.My fav drawing of the bunch, where colors and shapes worked great. With fashion design simple yet bold and big enough to make it drip.

4.Sweet

4.5. Two fast-food workers, one being extremly positive and friendly guy loving his job, and other grumpy, unfullfiled artist hating the place. Completly doesn't remind of some underwater creatures, not a pinapple slice.

5. K_K again left cookies on highest shelf, good thing robots have detachable arms +rain creature.

6.Queen commiting mobile gaming with handfree drinking head set (with stylish batery-acid glass) I now kinda regret not drawing an actuall hat.

+Spamton almost screnshotbombed me (hair in left down corner)

7.Virovirokun and Ambyu-Lance doing their things. (I think this can have many interpretations of what happened)

8.Computer rodents

9.Be careful around electric sockets kids. I like the colors effect i used here.

10.Pipis clam propaganda

11.How to take a break from annoying Add (it'll get back fine in a moment). I just love when computer characters glitch/do smth in a way they become siloutte with error inside.

[roseaesynstylae]

Here are some headcanons I have about the Bad Batch’s pets.

Hunter: He’s a dog person, unsurprisingly. He’s probably going to end up owning a pack of them. I think that, out of a desire to have pets that can hold their own, he’d end up with ones that are super frigging dangerous (despite his repeated admonitions of Omega bringing home rather violent animals). Some options would be the vornskr (dogs that hunt Force-sensitives; Hunter would end up training it not to attack Omega but everyone else should step carefully), the charhound (fire doggo), the Raquor'daan (dog with a skull face and scorpion tail), the Coromon headhunter (literally eats heads), the Howlerunner (another dog with a skull for a face), the akk dog (Force-sensitive dogs from Mace Windu’s homeworld; probably terrified the vornskr into leaving it alone), and the early death dog (he has no ground to criticize Omega for bringing home dangerous pets). Who knows, he might find a strill somewhere and add it to the pack.

Crosshair: He already has Batcher, but he could do with some more therapy animals. For instance, the scarred tooka cat that despises everyone who isn’t him with a fiery passion. Or the ice vulture that decided that he was its new parent and now sits on his shoulder glaring at everyone. Or the nexu kitten that, like the vulture, is firmly convinced that he’s its mom. Crosshair has resigned himself to his fate.

Wrecker: You’d think he’d have something big and tough and intimidating. Instead, Wrecker has a deep love for hamsters, gerbils, guinea pigs, rats, and mice. One of them is named Mr. Nibbles. It seems like the kind of pet ownership that would end in tragedy, given Wrecker’s enhanced strength and over enthusiastic behavior, but he’s very gentle with his. If you upset him, you will get glared at by several dozen angry rodents. Of course, that would be the least of your problems.

Tech: He likes bugs and fish. Their workings and behaviors are fascinating, especially the bugs, and he finds the movements of the fish soothing. He claims that he isn’t attached or anything, but the fact that he’s named 90% of them causes a lot of side eying.

Echo: He didn’t need a pet. He didn’t want a pet. So why, through some sequence of events he doesn’t quite follow, does he now own a rancor?

Omega: Last week she brought back an abomination of Sith alchemy with too many tentacles and eyes. It spits acid, guards mind-shattering secrets, and likes to eat sentient flesh. It also acts like a puppy around her and lets her braid its hair(????). (Whatever she’s decorating, it’s not hair.)

[cyber-phobia]

Genshin Impact fic recs [Aether centric]

The Loneliness of Eternity 1k complete

The Traveler struggles to adjust to the quiet and loneliness without his sister, especially one night after receiving the magical teapot domain. Luckily for him, there's a friend nearby who can share in the feelings very few can understand.

crimson nights like these 1k complete

“Where,” Signora starts. “You rodent. Where did you put the damned gnosis!”

The Traveller's Name 4k complete

Traveller. That's what everyone calls him. Well, he never tells his name to anyone so it's not their fault. He could, but he doesn't want to break one of the travel rules.

poetry older than words [series] 26k ongoing

(A star in the guise of a god in the guise of a boy.) Character study's and learning for learning's sake.

Immortal/Alien Aether [series] 4k ongoing

There is only a handful of words he knows in this new, wide world. Most of them exist out of that sentence he had just been asked. But from context clues, he knows enough. He is asked for his name. What he has is a pocket of cool air on his tongue. He can't answer. Not really.

in the eyes are crystallized oh the prettiest of lights 5k complete

"For a moment or two I really wanted to strangle you.” And with the last word it’s gone, that burning bitterness in his chest, that acid that kept him from breathing in fully, that he stored inside ever since that last meeting at Northland Bank. He turns his head to look at Zhongli and regrets ever opening his mouth immediately. What a fool.

you will find me, friend [series] 200k ongoing

Lumine and Aether are world eaters.

Blind Traveller 200k ongoing

When the unknown goddess sealed them and casted them into the world, Aether woke up to darkness and his sister missing.

i learned their language (but only one learned mine) 16k ongoing Aether/Xiao

Aether is very literal and means what he says. Aether is a star, there are things in the cosmos that want to devour them, and this fact gradually forces Xiao into acting on his feelings and being emotionally intelligent for once.

[readerhead]

Hits different

summary: it has never been so difficult getting over a guy

pairing: Matt x reader

warnings: some angst? idk, maybe if you have abandonment issues can be a little triggering (let me know if you think I should add any)

word count: 1.2k

a/n: okay, I'm really excited because it's my birthday! I wanted to gave you a gift because of that (I don't care that they should the other way around, I'm a giver <3). Now that I'm of legal age in Thailand, I want to communicate you: ANOTHER ONE BASED ON A TAYLOR SONG. Sorry, it's just midnights always makes me think of Matt. It's my first time writing "angst" so I hope you have an enjoyable time reading this :)

----------------------------------

The reflection on the dirty mirror of Josie's was judging you. You were a complete mess, from your hair to your makeup. The long hours taming your hair, quickly went to the trash. All frizzy and disheveled now. The burgundy lipstick, blurred. The mascara, smudged and dry under your eyes. Your dry throat made you gulp and the acid on your taste buds reminded you of how you were throwing up in a stranger's shoes moments ago. A stranger you briefly made out with. Not that you really wanted, but your friends told you you needed this. Finally, you finished washing your hands of your vomit and decided it was time to call it a night. Why was everything feeling so wrong?

Someone called a cab for you. Was it one of your friends? Josie? Perhaps the stranger? Once inside you started weeping, trying to not make any sound. The driver gave you a sad look from the rearview, as if your emotions were contagious.

You remember clearly why your stomach had that reaction. While kissing that guy, you started wondering if he was also kissing others. Did he like another? Was that the reason he disappeared? Was he in love with another? Did he even think of you? The image of him kissing a random woman, being there for her, loving her was what made your insides turn around, leaving a disgusting gift near the bar's door.

“If he’s the one, you’ll know” your friend started comforting you when you started shedding tears at the song that played on the radio on your first date which was blasting through the speakers.

“But he treated me so well. I love him. I’m so in love with Matt that it hurts.” you didn’t remember how you started talking about him, but you also didn’t remember talking about anything else.

“What hurts?”

“My heart. It’s like a little rodent is gnawing it bit by bit, after being sanded down with sandpaper and then burning every piece in the sun. And the worst is that I can't do anything to stop it.”

“Come on, girl. Love’s just a lie. A trick from companies, lawyers and the government to take your money.” another friend tried to cheer you up.

“You’re literally gonna get married in two months.” she shut up knowing you were right. “I wanted him to move in, even gave him a key, and he ran away.” you took another sip from your drink. “He was so perfect. Like out-of-a-Jane-Austen’s-book perfect.”

“He wouldn't be so perfect if he let you go.” you were quiet, thinking. “You know what you should do?” You look at her hopefully. “You should flirt with other guys, maybe kiss a few and if one of them’s lucky enough bring him home. That always made you get over any guy before.”

“Exactly. You used to switch from boy to boy like they were toys. Always saying you needed space or ghosting them. That the freedom felt like a beach breeze.” you were so disgusted. Matt wasn’t a fleeting random guy, he was the man that made you want to settle down. “Always shunning commitment.”

A couple weeks had passed. You woke up from dreaming of him. This time you blamed it on the movie you watched last night. ‘This ending is more realistic, otherwise he had left her’ this was what you said to the screen with your mouth full of popcorn when the love interest died. You found one of his blue shirts in your closet. Damn, you loved how those fit him. You took it and when the scent of him started invading your nose, your eyes started watering like a reflex, without your permission. That morning, every time you closed your eyes you remembered something about him.

“Do you think I can do it?” with his head in your thighs, you were massaging his hair while insecurities about your work were eating you alive. The feeling of his locks and his relaxed face were the only thing easing up your stress.

“Of course you can. You are the most capable person I’ve ever known.”

“But do you believe in me?”

“The faith I have in you could make the big guy up there jealous.” the outside of his eyes wrinkled. The reason? Easy, the sweetest smile you have contemplated in your life. All your self doubting was gone at those words accompanied by that view.

That’s the memory that popped up to your head when you passed the couch in your living room. The next one happened when you were waiting for the coffee to finish.

“That can’t be true! It’s not fair.” the wooden spoon pointing at Matt.

“Yet it is.”

“Bullshit.” he laughed.

“I doubt Columbia taught me wrong.”

“Maybe your professor lied to you.”

“And he took all the time to learn braille so he could change what was written in my books?”

“Maybe. There are a lot of creepy crazy people out there.”

“Could you just stop arguing and give me a kiss?” he said, grabbing the wrist that was still threatening him, getting you the closer he could.

“Only if you agree with me.”

“I agree that it ain’t fair.”

“It works for me.” you gripped his shirt, sealing the conversation with a kiss.

Before him you would have argued that injustice was inherent to human kind, however he made you believe in the good, in people, in this world.

You looked at your phone, killing time scrolling to social media. You saw a post of your friends, they went to a bar last night and you didn’t blame them for not inviting you after the little show you put up on the last night you went out.

Taking your mug you sat in the stool nearest to your fridge, the one that gave you a better view of your hall. Perhaps he would show up. At least that's what you told yourself every morning when you had breakfast sitting there, boring your eyes in the door as if it was going to make him materialize.

People usually talk about opportunities as trains and you were more than willing to take it, but you were waiting in a disused station waiting for one that never came again. You were exhausted from all these metaphors in your life, reminding you how you lost him. You had enough with literal events. It wasn't easy seeing him in the news a couple days before when his firm won a big case against some big fish called Fisk.

You were so immersed in your thoughts that you almost didn't hear it. What was that sound by your door? You didn't want to get hopeful, it could be just your neighbor. Was that a dingling in your lock? The only one with your house keys was… It couldn't be him, could it? Were you still dreaming? The expectation had you holding your breath and, when the door finally opened, you didn’t know how to feel.

“I know you probably just want to kick me out,” did you? You had daydreamed hours and days about this, how would it be like the next time you see each other, if he would be the one reaching out for you, if he would really want you back. “you have every right to do it, but at least I think you deserve an explanation. Then, if you want me to leave, I’ll understand.”

----------------------------------

a/n: am I a bad person for leaving an open ending?Maybe? Anyways, the song is 'Hits different' by the genius Taylor Swift. I know it's in the title but I put it here in case someone doesn't know it :)

[jgroffdaily]

https://ohnotheydidnt.livejournal.com/30289948.html?

A Playbill interview with Jonathan from 2008 - excerpts:

Audition song: It truly depends on the show. My favorite was singing the "Saved By the Bell" theme song at a Mamma Mia! EPA a few years ago. They didn't find it amusing.

Special skills: Belly dancing and popping my back out

Current show you have been recommending to friends: The last one I saw was 50 Words at the Lortel. It was great. Norbert Leo Butz and Elizabeth Marvel were incredible.

Favorite show tune: The one that's been in my head most recently is "Dividing Day" from Piazza

Most played song on your iPod: I don't have an iPod… don't be mad.

One CD you couldn't live without: Ray LaMontagne's "Till The Sun Turns Black"

Last book you read: "On the Road" and "The Electric Kool-Aid Acid Test"

Must-see TV show: "Alias"

Last good movie you saw: "Rachel Getting Married"

Favorite board game: Clue

Performer you would drop everything to go see: Sutton Foster

Pop culture guilty pleasure: Youtube. And Beyonce. And both at the same time.

First stage kiss: Emily Fritz in our 8th grade play called Best in the West

Favorite pre-/post-show meal: I enjoy sushi before a show, and pretzels with cheese and Diet Coke after a show.

How you got your Equity card: Playing Nick Piazza in Fame at The North Shore Music Theater. I waited in line for 2 days to get seen for that show… I was so excited!

Worst flubbed line/missed cue/onstage mishap: Completely forgetting the lyrics in "Left Behind" in Spring Awakening. I just kept singing "All things… All things… All things…" over and over again. The worst was seeing the whole cast sitting on the lip of the stage, their shoulders shaking with laughter. "Totally Fucked" never rang so true…

Worst costume ever: My lederhosen that I wore as Rolf on The Sound of Music tour. They were great at first, but were never washed. By the end of the tour, I had stretched them out so much it looked like I pooped my pants.

Cats or dogs? Cats. I grew up with a lot of farm cats. As a matter of fact, I brought two Amish cats to the Chelsea Grill when I waited tables there, to prevent any rodents from coming into the basement. The cats are still happily living there.

Favorite cereal: Golden Grahams.

Who would play you in the movie? I'd love to see Christine Estabrook do it.

[lindalofbroome]

03 - Animal

'Clinks are always hungry. And what does one mouse more or less matter to you now? Soon you will be far away, and your clinks will have the whole of Fleet to themselves.' [FitzFee said.] 'True,' Nanion admitted. 'So the wheel turns full circle. Clinks were here long before humans were. Why, Fleet was built in this spot because of the fine chimneys the clink colony had hollowed from the rocks. They will be have the whole of Fleet to themselves.' 'No. They'll miss the warmth of your fires and the comfort of your scraps.' THE THREE DOORS The Golden Door Ch 15 Fleet

this was only supposed to be a cute lil clink doodle but it was late at night when i started so i fell down the rabbit hole on this one, so behold my madman scrawlings once more ( '')/

honestly not that really a creature artist so had a bit of a tough time, but i did some a bit of research into irl animals that i could draw inspiration from

i tried to find out if there was any rodent or even just a mammal that could burrow or dig through rock, to no avail. but! there are molluscs that do! they're called boring bivalves, and it did take me a moment to click that they mean "bivalves that bore into rock" and not "check out this absolute snoozefest of a sea creature" lmaoo but yeah. they produce an acid that erodes the rock below them and they basically drill down.

when i initially thought about the clinks and their tunnel colonies, my only ideas were that they did just dig with their claws through the rock and it was soft enough or their claws were hard enough or they were patient enough to get through; or they cast acid attack lol. i didn't really like the acid idea tbh because it felt kinda cheap i guess? but then i remembered the skimmer venom.

and it made me think a little. like maybe the venom is a more evolved, more intense version, or even the same just increased capacity of that acid?

i did struggle so much comprehending where the venom spur is though, and this has happened so many time smh. like i have no idea why but in my brain it has always been at like, the elbow??? i dont know why. maybe because sometimes dragons have spurs there. but it's never said that in the books obviously. and then when i went to check it said "above the claws" and i just genuinely have no idea what that's supposed to mean lmao. i ended up drawing inspiration from the platypus's own venom spur, which did end up looking like i gave skimmers a thumb which i was trying to avoid but it is what it is.

oh yeah i briefly wondered if they ever like collected any venom?? i dont remember it specifically. tallus and sholto do seem the type to have done so. if we go with this headcanon train of thought, then i suppose it could be used in construction or whatnot to remove stone obstructions or something ya know? or you know. kill someone. aNYWAY

last thing is that in my researching for burrowing rodents, i ended up choosing the prairie dog for a base on the clink design, no particular reason why.

anyway boy what a plot point damn read the three doors

[fiveraccoonsinatrenchcoat]

Vincent Van Babe-Magnet

Eddie Munson x f!reader

Description: You run into an old childhood crush, and Eddie befriends a family of very dapper rodents.

Warnings: None! Other than the fact that this is very silly.

Word Count: 1956

My Masterlist!

"Why does it feel like this is going to be way harder than we thought?" Staring at the giant canvas drop stretched across Stage B in the Hawkins Community Theater building, you sighed.

Though you never would have believed it possible, it seemed as though Eddie's deep rooted nerd nature had extended to Dustin even more so than it already had: he convinced the kid to go do tech for the theater's spring musical, a production of Sweeney Todd. 'Just check it out, see if you like it,' Eddie had said.

Turns out, Eddie had been correct in thinking Dustin would like it.

How that somehow meant you two had to get roped into it too is beyond you, but nevertheless, there you stood on this Saturday afternoon in your nicest-worst overalls, eyes scanning across the project in front of you. Eddie seemed ecstatic; he had been in the school's musicals as a freshman and sophomore, until his grades started to slip and the school stopped letting him audition. You, on the other hand, thought the idea of performing on stage in front of the entire school and everyone's grandma (so, really, half of the whole town) seemed downright horrifying.

"Guys! Hey!" you heard Dustin call from behind you. "Thanks for doing this, seriously. We are, like, majorly short-handed right now."

"No worries, dude," Eddie assured him. "It'll be fun!"

You nodded with enthusiasm,. though the very large and nearly blank canvas in front of you had you worrying. Dustin and Eddie started on one of their many semi-nonsense sounding conversations as you turned away to look for someone who seemed like they might be in charge. You quickly spotted a familiar face (or rather, familiar back-of-head), which alleviated some of your nervousness.

"Mr. Jesperson," you greeted as you walked up behind the currently crouched over a small mountain of paint buckets. "I didn't know you'd be here!"

"Oh! Hey," he responded. He pushed himself off of the ground and was about to shake your hand, before he realized he had planted it right into a puddle of mucus green paint and pulled it back to wipe it across his jeans. They looked like they could be their own art piece, with how many paint smears and splatters littered the acid washed fabric. "Haven't seen ya in ages. Wouldn't'a pegged you as the performance arts type."

"I'm not, really. Eddie, he wanted to help, but I was coerced," you clarified and gestured to your boyfriend behind you, who seemed to have gotten into some kind of very dramatic debate with Dustin and another boy you hadn't met before. "Dustin said you guys really needed it."

"Yeah, that kid can be very persuasive," Mr. Jesperson said with a laugh.

"I'd say more like 'unendingly stubborn and mildly vindictive,' but yeah, persuasive works too."

Mr. Jesperson was one of the art teachers at Hawkins High. He'd only started during your sophomore year, but he quickly became a favorite among the student population. He was one of the youngest faculty members, he wasn't evil like his predecessor had been, and he was an out-of-towner. He had moved to Hawkins from Chicago to take care of his grandmother after his mom passed away unexpectedly, which meant he hadn't fallen prey to all of the gossip that spread through this town like wildfire: I.E. he never had it out for Eddie. In fact, he quite liked having your boyfriend in class, and Eddie actually liked being in them. He was, by far, the best teacher he had ever had.

Eddie and Dustin were done with their debate, and Eddie sidled up to you. He tossed an arm around your shoulders before pointing his attention towards your former teacher.

"Jesperson!" he exclaimed. He had a tendency to forget how loud he could be. "Dustin said you might be here."

"It's good to see ya, Eddie," Mr. Jesperson said with a nod. "How's the band going? Haven't heard anything bout you guys in a while."

"Jeff moved for school." Eddie said morosely. "Tried to figure it out, but it's looking pretty dead in the water."

"Aw, man. Sorry to hear that," Mr. Jespersen said as he crouched back down onto the black stage floor. "I'm sure you'll find something else, though. You've got more musical talent in your pinky than I have in my whole body."

"Eh, we'll see," Eddie did his best to deflect the compliment, but you could practically feel the blush inching its way towards his cheeks. You leaned just a little bit closer into him as you opened your mouth to ask how the two of you could help, before a crash in the wings interrupted you. Mr. Jesperson let out a sigh and brought a hand to the bridge of his nose. It left a little pink fingerprint right between his eyebrows.

“Oh, Jesus Christ,” he murmured. “Let me go make sure no one died. Or destroyed any more of my props.”

“Any more?” you prodded.

“Yeah, you can ask your friend over there about that,” Mr. Jesperson stood back up again and shot a glance towards Dustin, who was paying zero attention to what was happening and seemed much more interested in the gadgets he was messing around with. You and Eddie shared a look and tried to stifle your giggles. “You guys get started on this. Everything’s already drawn, all you gotta do is fill in the colors.”

“What colors do you want?”

“All the sketches are over here, you can follow the ones on those if you want to, but they’re not set in stone or anything. I trust you two.” Mr. Jesperson turned away from you two in a rush, and you heard him call as he walked away, “Matthew, I swear to god, if I have to fix that chest again, I’m locking you in it overnight!”

You and Eddie weren’t able to contain your laughter much longer after that. 

“I’m finding Dustin after this and making him tell me what he broke,” you stated as you sifted through Mr. Jesperson’s sketches. “I bet it was something expensive.”

“Should I be worried about him?” Eddie asked with a smug grin. You met his gaze with confusion. 

“About Dustin?” you questioned. “What do you mean? Kid’s having the time of his life over there.”

“No, not Dustin,” he clarified. “About Mr. Dreamboat.”

“Oh, God,” you groaned with an eye roll. “I really wish I hadn’t told you about that!”

“You’re the one who's in love with him!” Eddie teased. “I mean, don’t get me wrong, I get it, I really do, but I feel like I might need to be a little bit concerned!”

“I am not in love with him!” you defended yourself, the sinking weight of embarrassment settling itself in your gut.

“Tell that to 15 year old you,” he said with a laugh. “I bet you she’s in there somewhere, probably drooling over his paint stained clothes and muscley arms.”

“I’m going to actually kill you,” you said, wielding a paint brush as if it were a knife. 

“Nah, you won’t, you like me too much.” Eddie grabbed a paint tray and a few brushes, and planted himself at the bottom left corner of the canvas. He was quiet for a moment as he started spreading brown paint within the outline of a small family of rats tucked into the corner of the scene. “Not as much as you like Vincent Van Babe-Magnet, though.” 

You let out a groan, but joined him by his side with your own paint and brushes anyway. You knew he was just teasing you, that any jealousy you might pick up from him is all fabricated. Besides, you knew for a fact that he had been head over heels for his freshman English teacher in ninth grade. 

The pair of you worked on your own little sections in relative silence, eventually sharing your paint trays with each other and occasionally asking for the other’s input on the shading or details of whatever it was you were focused on. While you were making a pretty solid amount of progress, Eddie had been pouring all of his attention of the last hour into the rat family, which now all had little eighteenth century outfits, complete with tiny silk tophats and lace parasols. 

“Eddie, I don’t think the rats in seventeen-eighty-whatever London were going to the tailor,” you said to him. You had now moved a few feet down the canvas, but you still had a good view of Eddie’s rodent noblemen. 

“You don’t think they're handsome?” he asked you, feigning offense. 

“They’re a very stylish family of rats, I’m just not sure if they really fit into the story all that well.”

Eddie let out a dramatic gasp and clutched a hand to his chest. He leaned down closer to the canvas, speaking to the painted rodents as if they were real and also understood English. 

“Don’t listen to her, guys. You belong wherever you wanna be!” he less-than-quietly whispered into the still wet paint. He turned back to you with that mischievous glint in his eyes that you didn’t think you could ever stop adoring. “Apologize. Right now.”

“Eddie.” Any other day you would have absolutely played along, but it was starting to get late and your back was aching from being crouched down on the ground.

“Not to me,” Eddie said. “Apologize to Ralexander.”

“Ralexander?”

“Yeah, and his wife MargaRat, and their children Ratbitha and SebRatstian.”

“Oh, my god.”

“Ralexander is a member of Parliament.”

“Ralexander, I am truly sorry,” you said, though you could barely keep a straight face while you did. “MargaRat, may I say, you look beautiful tonight.”

Eddie brought his ear to the canvas and nodded along to the imaginary rats’ words.

“MargaRat says thank you, but Ralexander feels as though you’re trying to make a pass at his wife.”

“Eddie, I love you, but can we please go home?” you asked. Eddie stood up and stretched with a face splitting yawn. the tiniest sliver of his tummy peeked through the gap left between his waistband and ripped up t-shirt.

“Yeah, I think I’m starting to go a little bit insane,” Eddie said.

“Starting?”

“Ha, ha.”

You helped clean up and said a few goodbyes (turns out Dustin knocked over and shattered a lamp on the second day he was there), including a very awkward interaction with Mr. Jesperson in which Eddie kept hinting towards you childhood crush, though thankfully it seemed as though your former teacher remained oblivious. 

 The pair of you were just five or so minutes into the drive back to your shared apartment when you started to nod off in the passenger seat. You were trying as hard as you could to keep your attention to what Eddie was saying, but it was late and you could feel the exhaustion slowly overtaking you.

“Dustin said they’re gonna do Rocky Horror for Halloween,” Eddie told you. You were much too sleepy to respond beyond a hum. “I kinda wanna audition.”

“You should,” you mumbled.

“I bet ya if we moved to L.A. I would make a great movie star,” Eddie stated.

“We’re not moving to L.A.,” you grumbled. “We don’t have any money and L.A. is expensive.”

“Well, my mad acting skills and rugged good looks would make up for our lack of funds,” he explained, as if it would be that simple. “I’d star in some blockbuster action-horror flick and make us millions.”

You were barely awake when you mumbled out an agreement, almost drowned out by the hum of the van's engine and the quiet music playing through the speakers.

“Yeah, you would."

[lackablazeical]

i saw a post somewhere that said donnie has eaten dogs before. Has he eaten humans as well? What kind of other nasty stuff has he eaten (and possibly what the other turts have eaten as well), because for some reason I feel like he would eat spiders.

All of the turtles just have some nasty-ass eating habits, ngl, but Donnie is absolutely the worst offender lmao

All of the boys will eat just about any animal, live or not. So dogs, cats, rodents, birds, insects (including spiders, yes), fish, and any sort of livestock. They will eat it live if possible, but are also willing to eat it dead. They will also eat it if it's rotted or spoiled.

Donnie is the only one who has consumed human flesh often, and that's when he's experimenting and gets snacky. The other boys aren't around humans often enough to get opportunities to eat people.

Leo and Mikey don't often eat inedible things, they have a fairly 'normal' pallete in that way. Raph may eat trash, but he's also unlikely to eat inedible things usually because they just don't taste good to him.

Donnie eats anything and everything, including inedible objects. He's also consumed screws/nails, glass, metal, plastic, wire, paper, rock, teeth (his own and others), and more. His stomach acid is extremely strong and he often doesn't have any issues digestion wise because of his bad eating habits. He's never had an internal tear, but he has broken teeth before when chewing something especially tough. Good thing his teeth grow back easily!