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stxneflxwers · 22 days ago

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fragments of heaven – prelude.

summary. In a scary, mysterious, new universe, they find themself searching for even a little bit of purpose amidst the chaos. The past will haunt them, but the future will guide them, too.

a/n. yayyyy chapter 2...or something.

characters. original character(s).

cw. this is a universe crossover/fusion!!! canon x OC. slavery. implied character death. trauma. nightmares. drunkenness/heavy alcohol consumption. amnesia/memory loss. (more tags will be added as more chapters are posted)

other chapters. prologue, chapter 1.

chapter 2.

Malachy does not feel well at all.

They usually don’t feel that well, anyway. But something about that Aventurine struck a chord in their frozen-over heart, as if they’ve heard his voice before. Yet they couldn’t put a finger on it – their memories are too hazy, too distant to find.

The bounty hunter sighs, dumping more of their “special” alcohol into the tea they had ordered not too many minutes ago. They stir the tea with a tiny silver spoon before doing their best to relax back in the chair on the patio of the café they’re at. They ordered an osmanthus oolong tea, and the mere scent almost made them cry for reasons they keep locked away.

They sigh and shake their head once they’re done stirring the alcohol with the tea. They then take a long, steady sip of the tea – murmuring softly to themself about how the tea isn’t genuine. They can’t help but weakly chuckle to themself as they set the teacup down on its porcelain coaster.

Without warning, a petite and youthful-looking woman appears out of thin air, right next to Malachy. Her brown eyes’ golden rings glow slightly as she glares at the cup, and then she leans down – taking a whiff of the drink’s scent.

“That’s like, 70% alcohol, ain’t it?” She asks bluntly, a lack of amusement coloring her tone. “You’re gonna drink all that in broad daylight?!” She pouts.

Malachy doesn’t answer – they’re instead taking a long, slow drink of the alcohol-infused tea.

“...Y’know, places other than Chenyu Vale grow ‘genuine’ oolong tea.” She murmurs. She takes a seat across from the bounty hunter – her fluffy, blonde dog tail flopping over the side of the chair.

“I can tell it’s manufactured,” They sigh, setting their tea down with a soft clink, “Besides, I know… But…none of them are the…same.”

The woman’s dog ears pin back, “Yeah, I get it,” She nods solemnly before forcing herself to perk up again. “What’s wrong, Mal?” She asks.

“...Nothing.”

“Oh, please!” She grumbles, “I saw you put in a ton of alcohol in that tea. Something’s bothering you, I can tell.”

“It’s…” They trail off before sighing with a hiss, “It’s that IPC guy – Aventurine, was it? I… He…” They shake their head.

“Oh, the blondie? Well, he’s definitely a weirdo.” She snickers lightly.

“Summer…” They groan, “Not what I meant. I mean… He’s familiar. But, I can’t…remember…”

“It’s gonna be okay, Mal,” Summer frowns a little, reaching across the small, round table to grasp their hand with her own warm one. “He’s familiar to me, too…” She admits.

“Why can’t I remember anything anymore… How much longer can I put up with this…?” They mutter, breath shaky as they fight back any hint of emotion.

“Mal…!” Summer squeaks softly. Her fists balling up tight as she leans in toward her best friend, her floppy dog ears pinned back as she struggles to wake the bounty hunter up. “Wake up, dummy…!” She grabs their shoulders and jostles them a little.

Her gentle efforts go in vain, though. Malachy remains dead asleep, their arms crossed over the small patio table as their head drapes over their limbs. Their breathing is languid yet shaky, she mentally notes – serving only to increase her worry. They had fallen asleep after having too much alcohol to drink, and she’s at a loss what to do anymore.

A mysterious, raven-haired man with narrow silver-green eyes approaches from the side. He had noticed earlier how Malachy seemingly passed out. He adjusts his formal navy blue vest and black leather gloves as he strides up to the pair, subduing his sly smirk as he speaks,

“It looks like you’re having a bit of a struggle with your…sleepy friend there,” He remarks, slipping his hands into his black dress pants. “Need some help waking them up?” He offers.

“Uhm…” She glances down at her companion, and then back at the man, “...Who do you work for, a-and how much would this cost?” She had listened in on Malachy’s earlier meeting between the rest of Flora Drei and the two Stonehearts – now she figures she’ll have to do “business talk” to get what she needs.

“Haha,” He chuckles and shakes his head, “I work for Director Aventurine, but that’s not what matters right now. I’m Vincent, little lady. Also, ‘this’ will cost nothing but a bit of our time. I just happen to know what it’s like to be a reckless kid – getting drunk out of my gourd in broad daylight and all that.”

“H-Hey, Mal is not a kid!” She scoffs, “But… Alright! Please, help us!” She nods, tentatively hoping for a safe and quiet space. “Their…hotel is nearby! I think…” She informs warily.

“Lead the way, little lady. I’ll help your friend meanwhile.” He nods before striding to the bounty hunter’s side, sliding their arm around his shoulders before hoisting them up. (They’re alarmingly lightweight… Far lighter than any adult – even for one that’s underweight.)

As the trio gradually cruise their way toward the nearby towering hotel, Vincent asks Summer some ‘unintrusive’ questions. Meanwhile, he keeps his hold firm on Malachy, mentally noting each of their subconscious steps and stumbles.

“Tell me more about yourself, Miss…?” He begins, breaking the dead air that had previously only been filled by city sounds.

“Summer! And it’s Missus,” She grins, holding up her left hand to him – showcasing the gilded, flower-shaped ring that’s adorned with red and pink gems. “Hehe…” She giggles quietly to herself, looking down at her twinkling ring.

“That’s wonderful! What’s the lucky man like? If you don’t mind indulging my curiosity, of course.”

“Strong, brave, protective…and the most handsome!” She grins even brighter, almost enough to outshine the sun itself.

“Y’know, I’ve never seen a lady quite like yourself – your…ah…species, I mean.” His eyes narrow briefly, as if suspecting something even greater at play.

“Really? Huh…” She trails off with a light hum, “In that case… I’m a sundog!” She chirps, gladly indulging him in more information – perhaps too much.

“A sundog… Hmm… I assume that has nothing to do with parhelions, then? Heh.” He chuckles, more so to himself.

“...A what?” Her steps slow for a fleeting moment, scratching her head in confusion before shrugging it off and resuming her natural pace.

(For a ‘sundog’, she’s not the brightest bulb in the house…) He mentally sighs.

Once Malachy has been guided into their hotel room, Vincent settles them on the expensive bed. He silently notes the tall bottle of liquor on the nightstand, and how it’s completely empty. He wonders just exactly how much they drink daily. Probably more than he’d like to know.

“There we go…” He looks down at the drunken bounty hunter. “How are ya feelin’—” They proceed to drop onto their side and curl up into a ball, “I will take that as ‘I’m very sleepy’. Get some sleep, friend…” He chuckles, moving away from the side of the mattress.

“Thanks so much!” Summer chirps, her bright smile lighting up again. “I can watch over them now. I really do appreciate you helping us out!”

“Of course, my pleasure,” He nods, “One question, though…”

“...Yeah? What’s up?”

“Ah, well… What’s your friend’s name? I just realized I got yours and not theirs.”

“Oh! Malachy! But I just like to call them Mal.” She nods confidently.

“Malachy – got it,” He grins, “Well, I should get going now before it gets dark. You have yourself a nice evening, Mrs. Summer.” He bows slightly for dramatic effect.

“Hehe! You too, Vince!” Her grin is from ear to ear, her tail wagging up a storm.

After he leaves, Summer collapses onto the bed, laying next to Malachy. She snuggles up to their back, wrapping her arms around their taller frame and keeping them close. She sighs softly, mumbling about how much they make her worry.

As Vincent cruises the streets of Pier Point, heading back to his own residence, he ponders to himself. (So, that’s Malachy… They’re quite an oddball – getting drunk in the middle of the day like that. They must’ve been desperate… Hmm, for what, though? I guess we’ll just have to find out, won’t we?)

#🌠— my works #🌠— ocs #✨— fragments of heaven #hsr #honkai star rail oc #honkai star rail #hsr oc

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aranarumei · 1 year ago

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the anomalous agate (part one) *updated

hey guys. some of you probably wanted to see "two" written there! that'll take a little more time.

for those of you who don't know what the title's about at all, this is my crossover fic for the case files of jeweler richard and sasaki to miyano. specifically, this asks the question of "what if hanzawa masato visited jewelry étranger?"

i wrote the original version of this chapter in like, four days, and this is me doing an actual editing pass. it's not required to read it, as I don't actually add any new information, but I would recommend it. this fic is also posted on ao3, so you can read the updated chapter there, as well

edit: part two | part three | part four | epilogue

without further ado, I'll leave the fic under the cut!

case 2-x: the anomalous agate (part 1)

The longer I worked for the shop, the fewer days arrived when there were no appointments scheduled. As always, Richard seemed unfazed by the lack of customers. I supposed it made sense—this was a shop that only existed on the weekends, after all. He had hired me, but had the two of us not met by chance, it was likely he wouldn’t have hired anyone at all.

Perhaps the reason my employer seemed so content was the fact that he was currently cutting into a delicate slice of tiramisu crepe cake. He ate with almost ethereal grace, and as I somehow hadn’t thought to grab a slice for myself, my mind wandered to the circumstances that had led me to the purchase.

The week before, I had been making Richard’s royal milk tea as usual—I felt somewhat confident in my skills at this point, but there really was no matching a master—and asked him if there was a reason we didn’t serve coffee to customers. It was a common feature of many cafés, after all, and though this place was no longer a café, we still offered things like tea and snacks to customers.

Richard had stared at me like he was waiting for me to figure something out on my own, and after wracking my brain for possibilities, I tried, “We have barley tea and green tea, so it can’t be because you think anything except for royal milk tea won’t do…”

I received a deep sigh for my efforts. Richard arched an eyebrow. “Do you know how much is involved in the process of making coffee?” he asked.

As the coffee I most regularly consumed came from a can, there wasn’t a single response I could give.

That night, I searched up the process of manufacturing and brewing coffee, and quickly found myself beginning to develop a headache. Not only were there many places where coffee beans were grown, the different ways in which coffee was then brewed and what it was paired with felt almost limitless. Searching for espresso machines brought prices well over 15,000 yen, and it was at that point that I began to understand what Richard had conveyed in a single sentence.

Instant coffee could be made without any sense of technique or equipment, but the kind of coffee that set one’s mind at ease was probably the kind that only a real café was capable of. Or a coffee enthusiast, and I was neither. I tried to conjure the image of being offered canned or instant coffee at Jewelry Étranger, and immediately wrinkled my nose. Coffee at a café was meant to be pleasant; I had no desire to remind myself of what it felt like to work night shift after night shift as a security guard. Any comfort the scent had brought was overwhelmed by its bitter necessity. The caffeine might have kept me awake, but it had worsened the quality of my sleep.

Still, though I had given up the idea of introducing coffee to our drink selection, I must not have completely forgotten about it, because the next time I stepped into a bakery, their offering of a tiramisu crepe cake caught my immediate attention.

I’d had tiramisu only once during a birthday in junior high. Birthdays when I was younger were a melancholy affair—they were small, intimate celebrations that reminded me of the insignificance of my life. It was the same feeling as lighting a candle in pure dark—loneliness shined more under small points of light. But my mother had always remembered to buy a cake year after year, no matter the circumstances. While she had already developed a taste for coffee, I still considered it something that was a bitter, awful drink that adults actually enjoyed. But after some firm persuasion from my mother, I reluctantly dug in.

Add enough sugar, and bitter mellows into sweet. I knew that now, but as a child I had been given an experience akin to magic. Even years after the fact, I could still recall the light and sweet taste accompanied by the delicate hints of coffee and chocolate.

Remembering it now, it was hard to explain why I hadn’t had one in such a long time, but I hadn’t developed the habit of searching out cafés, bakeries, and sweet shops until I started working at Jewelry Étranger, either. Food simply tasted better as of late.

This bakery in particular was a favorite of mine—it felt like every time I entered, there was still some sweet I had yet to try. And encounters like these, where it felt like little parts of my life were slotting together in serendipitous fashions, were becoming far more common. It was obvious in the way I’d found out about Tanimoto-san’s love for rocks and minerals, as well as her friend Shinkai-san’s dance company, or, in a more negative light, Hase-san visiting at the exact time I happened to be in the back of the shop, but when I told Richard this, he simply brushed it off.

“The more knowledge and experience you acquire, the more the world reveals itself to you,” he said. “Department stores existed before you began working here, but only once you took an interest in diamonds did you notice the kinds of jewels they sold. The girl you wish was your girlfriend had an interest in minerals long before you began to. That was not fate—it was the fact that the more you learned, the more you could find commonalities or points of connection in the world around you.” He paused. “You, in particular… I would guess that you run into so many coincidences because you’re unable to turn your back.”

He was correct. The more people that visited Richard’s store, the more that I came to knew about the world. I had liked Tanimoto-san before I had met Richard, and she had loved rocks and minerals for far longer. But because I had been able to meet with Richard—and that was an encounter that could have only been fate—I’d gained awareness of a part of the world that had always existed, just not in my eyes. The more I learned about jewels, the more I treasured various things.

So that Saturday, I entered the bakery again, bought a slice, and arrived at Jewelry Étranger with an offering.

“…I still won’t give you a raise, you know,” Richard said.

As always, he looked beautiful. I had the feeling that he’d be annoyed if I told him the purchase was due to a bottomless kind of gratitude.

“I know.” At this point, I wondered if I needed to directly tell him how he paid far more than what I earned as a security guard. But I’d already turned down a job offer to stay here, so he must have known that I felt as if the work I was doing here was infinitely more valuable.

Since we’d had this kind of exchange quite a few times before, Richard tried the tiramisu crepe cake without much fuss. It was obvious he was enjoying it—perhaps his face hadn’t cracked out into a smile or anything of the sort, but there was always a serene look on his face when he was enjoying sweets.

As he ate, a question popped to mind: “Say, Richard, have you had real tiramisu in Italy before?”

Richard paused between bites. “Do you mean to ask if I’ve had authentic tiramisu?”

“Well, you just seem as if you’ve been everywhere in the world…”

Rather than tell me if he’d spent time in Italy or not, Richard began to speak about the conflicted meaning of the word ‘authentic.’

“Tiramisu is Italian in origin, but the exact nature of how it was first produced is still up for debate. As we recognize it today, it certainly does not come in the nature of a crepe cake, but—” He paused again. “Grab yourself a fork, would you?”

I stared at him blankly as he deliberately placed his fork down on his plate. The last few bites of the tiramisu crepe cake remained untouched, and only when he tilted his head in confusion did I rush to the kitchen in realization.

When I returned, Richard continued speaking without commenting on my lack of wits. “Something being authentic indeed means it is the real thing—a genuine article. Authenticity is also related to truth—in art, the style of realism is grounded in an attempt to depict life authentically, without alterations or embellishments. For gemstones this is a fairly simple thing to classify—jewels are mined from specific places, so we designate that which is naturally-occurring as authentic. This runs in opposition as to imitation jewels, which are made from a different material, and approximate the look of a jewel without matching its innate qualities. The question of authenticity also is relevant when looking at heat treatment—pigeon blood rubies that haven’t undergone heat treatment are more valuable, because they have acquired the color naturally, yes?”

I nodded in agreement, reminded of Tanimoto-san’s opinion on heat treatment. She probably prized the authenticity of a gem—the one-of-a-kind nature each jewel had. I understood her feelings, but I also thought there was some kind of wonder in the process of polishing and cutting and heat treatment—each step gave a jewel a special kind of shine. But beauty was the kind of thing where opinions differed often.

I couldn’t imagine anyone disagreeing about Richard’s beauty. “You’ve forgotten to actually put your fork to use,” he said, and I startled out of my daze to hurriedly take a bite.

As expected, the tiramisu crepe cake was both light and sweet. The texture of crepes was certainly different from what I’d eaten as a child, but both carried that sense of pure delicacy—each layer felt like cotton-candied air. Though it didn’t smell like coffee, there was indeed the warm, rich undertone of what I’d come to understand as coffee’s flavor. If I could spend a birthday just like this… it would be a treasure of a memory.

Richard’s lips curled. “How is it?”

I made sure to properly swallow before I replied. “It’s delicious,” I marveled. “I don’t know why I’d forgotten the taste.”

“When you make rice at home, would you consider that rice real or authentic?” Richard asked. When I nodded, still chewing on my final bite of cake, he then asked, “Why?”

Maybe I would buy tiramisu on the way home. Or gift some to Hiromi—I could only assume that my birthday all those years ago was the last time she’d had tiramisu, too. “Well, because it’s rice,” I said. “I bought the rice grains, didn’t I? They were grown naturally. And then I cooked them.”

“If you acquired the exact ingredients required for tiramisu, and followed the same exact process as the original—though there are debates at to what the original is—would you still say that was authentic?”

I frowned. “I… suppose I would? Since everything is exact.” Was there a loophole I was missing?

“Perhaps,” Richard said. “Because it is hard to pinpoint its specific origins, what tiramisu qualifies as authentic can be hard to judge. Though the base components and methods are the same, the exact specifics differ—some may consider any tiramisu that follows the general process to be authentic, while others may not. In the case of champagne, unless what you think of champagne is made in the Champagne region of France, it cannot legally be called by that name. Even if the sparkling wine that is created is similar in taste, or uses the same process and ingredients, if the grapes are not sourced from that region, it will not be champagne.”

“Even though it’s possible to make an equivalent product?”

“You could, indeed, make a very close match,” Richard said. “But it would legally not be authentic. Can you think of a reason why someone might want a name of a food protected?”

When phrased like that, the answer arrived to me immediately. “Brand protection,” I said. “Because the idea of champagne is precious, if other winemakers started selling something labelled as champagne, it would lose some of its prestige. By controlling what can be called champagne, they retain control over the production and image of champagne.”

“Good for you,” Richard said, and I bit down a smile. “Authenticity holds a different value for many people and many things. All that aside… this tiramisu crepe cake remains delicious.”

“It is,” I agreed, and then began to make him tea.

The rest of the day passed by in peace. Richard read from his collection of books, blond hair glittering under the sharp sun. I busied myself by cleaning the kitchen and running out to complete a few errands. The movement was helpful; the chill of autumn had settled in, and I had made the mistake of dressing far more lightly than Richard. His choice of wear likely made it easy for him to sit still, but I thought that even if he was wearing his suit in a blizzard or a tropical summer, he would seem as even-keeled as ever. That was the beauty of jewels—they were something that was gorgeous from all angles.

Around a half hour before closing time, the intercom buzzed.

Richard set down his book, and I went to let in our surprise customer.

Accompanied by a brush of cold wind, a young man stepped into the shop. He had a slim frame, but despite being dressed as lightly as I was, showed no signs of being sensitive to the cold. His hair was slightly long in the front, bangs barely cropped above his eyes, but it was trimmed evenly. He was dressed casually yet neatly in a simple powder-blue sweater, gray slacks, and loafers.

The door closed behind him, and he glanced around the room once before asking, “This is a jeweler’s store, correct?”

“You’d be right,” I said, guiding him to sit in one of the red armchairs.

His hesitant expression curved into a full-faced smile. As he sat down, the awkward lines of his body began to bleed away, and he relaxed into the chair with an air of steady self-assurance. His pose remained polite, though—he kept his hands carefully folded over his lap, and his ankles were loosely crossed.

Originally, I had wanted to give him something to soothe his nerves, but it looked like that was unneeded. Still, I asked, “Would you like something to drink?”

“Ah… that milk tea would be nice, if you don’t mind,” the man said, gesturing to Richard’s teacup.

Richard returned from the bookshelf, taking over the process of greeting our newest customer, and I headed back to the kitchen. Both men spoke in clear tones, so even though they spoke at a medium volume, their voices carried well enough.

“…Richard Ranasinghe de Vulpian? Is it alright to call you Richard-san, then?” He spoke the name slowly, but he pronounced Richard’s full name without fumbling.

“Yes, that’s alright. It’s nice to meet you.”

“Nice to meet you too, Richard-san. I’m Hanzawa Masato. Apart from gemstones, do you also sell jewelry at this place?”

“Indeed, we do. Is there something in particular you’re looking for?”

I returned to see Hanzawa-san wearing a thoughtful expression on his face. His gaze flickered towards me as I reentered the room. “I was hoping to look at stud earrings… and I’d prefer if they weren’t prohibitively expensive, I suppose. Is there anything else I should specify?”

“Are there any kinds of stones you’re interested in looking at? Or a particular occasion or style this is meant for?”

When I drew close enough, Hanzawa-san turned to face me and accepted my tea, eyes still curved in a pleasant smile. “It’s something like a birthday gift, I suppose. As for stones… I’m not too knowledgeable regarding them.” He paused in contemplation.

Choosing a gift was always a complicated thing, in my opinion. For a gift, the trouble never ended at the purchase—it was always at the gifting that the issues arose. Would they understand the gift with the same meaning that I had in mind when I picked it? I thought about my grandmother and mother choosing my name. Was I the type of person they’d had in mind? I could only hope that was the case.

“I guess… something neutral would be best? The kind of earring fit for daily work wear.”

“Are you interested in looking at birthstones?”

Hanzawa-san sipped his tea, eyes fluttering shut in thought. “Not particularly.”

I had spent enough time with Richard to catch the traces of concern on his face, but not enough to understand the reason. “It will take some time for me to bring my selections out. Please enjoy your tea while you wait,” he said, and then he was off, a determined crease to his brows.

Though I didn’t know exactly what was troubling him, I could learn. Surely Richard wouldn’t mind if I made some small talk?

“Might you also be a university student, Hanzawa-san?”

Hanzawa-san waved dismissively. “It’s only my first year, so I think I’m younger than you. I know I’m a customer, but there’s no need to be formal. Your name is…?”

“Nakata Seigi,” I said. “I’m in my second year.”

“I was right, then,” Hanzawa said. He’d passed over both Richard and my name without comment. I’d expected him to end the conversation there, staying as restrained as he had with Richard, but he spoke to me freely. “Would I be right in saying you seem more interested in jewels as compared to jewelry?” At my confusion, he gestured to my neck, ears, and hands, which were bare of any accessories. “You don’t seem to wear any, so I’d wondered…”

“I suppose it’s the jewel itself that interests me,” I admitted. “Is it the opposite thing for you?”

“Most likely,” Hanzawa said. “It’s what I have experience in, anyways.”

At my once-again befuddled expression, Hanzawa brushed back his hair, and I caught sight of six piercing holes in his left ear.

“I see…” I replied, a little stunned. Now that I knew what to look for, it was easy to spot a few of his piercing holes even when his hair wasn’t brushed back.

Richard had probably noticed them from the moment he’d walked in.

Now that I thought about it clearly, a birthday gift could be presented to oneself, couldn’t it? Just like Yamamoto-san trying to buy herself a garnet. Guys with piercings weren’t all that uncommon in my university, too, but none of them seemed like the type to buy jewels in Richard’s store. Then again, Hanzawa looked so mild-mannered that the existence of his piercings alone was a surprise, so I took this fact in stride.

In the same way that I’d only noticed the tiramisu in that bakery after asking Richard about coffee, it was only now that I realized the reason for Richard’s concern. If it was a present for himself, the uncertainty to Hanzawa’s answers was troublesome.

“If I could ask…” I prompted as Richard returned to the table.

Richard set down his tamatebako with a harder than usual thud. He was still frowning, though maybe more obviously than before.

“Sure.”

“Is there a reason a guy as young as you has so many piercings?”

Before I could get a response, I jumped at the sharp click that sounded at my side. Richard had opened up his tamatebako.

Hanzawa kept smiling up at me. He took a long sip of his tea, and then directed his attention towards what Richard had selected.

I leaned over to take a look. As I did, Richard shot a pointed glare towards me. What? I mouthed back, but he ignored me.

The stones Richard had picked were split between gemstones with faceted cuts and cabochons. The studs themselves were made of a simple silver backing, with the stone fitted on top in a rounded or squared shape. The exceptions to this were the studs fitted with lapis lazuli, which were backed with gold. While I recognized the diamond and amethyst, there were a few colored stones in faceted cuts that I wasn’t certain I could identify. But the ones that caught my attention were the larger stud earrings, which were fitted with polished stones that didn’t sparkle but had bands of red, terracotta, and peach striped across its surface. Others had the same banding pattern but in soft grays and whites.

“These are beautiful,” Hanzawa said, smile fading into a look of deep consideration. He leaned forward to study each one. “Diamonds are a classic choice,” he mused.

“You mentioned that you might prefer a neutral color,” Richard explained, “The clear color of a diamond is well-suited to that purpose. They might be a little above your price point, but if you enjoy the look of them, there are various alternatives you can seek out.”

“I see,” Hanzawa said. He gestured to the rest of the jewels. “I recognize the amethyst. And the… lapis lazuli, yes? Seeing it in person, it certainly is a vivid kind of blue,” he commented. “But I’m a little unfamiliar with the rest of these gems. Would you mind explaining them?”

“Of course,” Richard said. “The green stone you see here is peridot, and the stones in yellow and orange shades here are citrine. Like amethyst, it is a type of quartz. This”—he pointed to a deep orange stone— “is heat-treated amethyst, which looks quite similar. The banded stones are agate. They are a mix of quartz and moganite—both have an equivalent chemical composition, but different crystal structures.”

I hadn’t heard of moganite until now—unless I was mishearing morganite, but Richard had such wonderful pronunciation I thought that was impossible.

Despite the overload of information, all Hanzawa did was nod in understanding. “Peridot,” he repeated to himself, a curious look in his eyes. “I don’t think I’ve seen any before.”

The stone he was looking at was a sparkling kind of lime green. “It’s like the color of spring,” I said.

“Yes,” Hanzawa agreed, and bowed his head, suddenly bashful. “It’s… well, it’s a color I’m fond of,” he admitted.

“Spring is a wonderful descriptor,” Richard said. “Peridot tends to come in lighter shades than most emeralds, and it far more affordable. Would you like to see more?”

Hanzawa shook his head. “…No, it’s not really… well-suited for me.” After considering the other stones before him, he pointed to the lapis lazuli. “What does this get its gold flecks from?”

“Lapis lazuli is composed of several different minerals, and a common one happens to be pyrite, which is what creates that gold color. As you mentioned, the blue of lapis lazuli is quite vivid, which is why, historically, it was ground to create ultramarine. Before a synthetic alternative was created, it was an extremely expensive and prized paint.”

Hanzawa smiled down at the stones. “I’ve heard of ultramarine. Isn't it what provides the blue shades in many of Johannes Vermeer’s works?”

I made a note to ask Richard who Johannes Vermeer was later. Richard’s clients often spoke of things I wasn’t knowledgeable about, but this was the first time it had happened with someone so close to my age—though it wasn’t like people my age often visited this shop in the first place.

“You would be correct. Blue pigments were otherwise hard to come by, so his work is well-known for his use of ultramarine.” After a pause, Richard added, “If you are looking for something neutral, blue tends to be a color that pairs well with others.”

“Oh, that’s—I’ll keep it in mind,” Hanzawa said. Haltingly, he asked, “Is jewelry made of lapis lazuli—is it quite common?”

“Compared to the rest of these stones, it’s a bit of a more delicate material,” Richard allowed, “so it has to be carefully looked after. But historically, lapis lazuli has been used in all kinds of jewelry.”

“…Is that so.”

Silence dragged on between them. Hanzawa seemed unbothered by it, though it was hard to see much of his expression from above. Even face to face, his bangs and lashes expertly obscured his eyes without actually hiding them.

“…This agate. I feel like I’ve seen stones with this banding before.”

“Banding is characteristic but not exclusive to agate,” Richard said. “It has been used for carvings as well as jewelry and remains popular today. Each piece of agate has differences in how exactly the banding occurs, so one could say that each piece is truly unique.”

“Unique…” A ghost of uncertainty appeared on Hanzawa’s face, but it was gone in a flash. “Does it come in any other colors?”

“Oftentimes agate will be dyed into various colors, but there are some other colors present in naturally occurring agates. Would you like to see them?”

“Surely that dyed agate is prettier, huh?” Hanzawa murmured, so low I barely heard him. Apropos of nothing, he then straightened up, looking flustered. “Sorry,” he said. “I think—I think I’m a little in over my head.” He drank the last of his tea in disconcerting silence. “And it’s near closing, anyways,” he added.

“If you’d like to come back, we take appointments,” I said.

“…Right,” Hanzawa said, eyes still fixed on the sets of earrings before him. He set his teacup down on the table. “What would be a good time?”

“Sunday, 4PM?” Richard suggested, and Hanzawa agreed.

With that settled, Hanzawa thanked me for the tea, bid a polite goodbye to us both, and exited the shop, leaving another gust of crisp air in his wake.

Hanzawa had been right—it was now closing time. I went to collect the now empty teacups, only to find Richard looking up at me expectantly.

“What?” I asked.

He sighed. “Nothing that concerns you, I suppose.”

“By the way, who’s Johannes Vermeer?” I asked, ignoring the faint irritation in his voice.

“Have you ever seen a picture of Girl with a Pearl Earring?” Richard asked.

A vague portrait sprang to mind. “He was the artist?” I confirmed, and then went to wash the teacups.

When I returned, Richard hadn’t moved from his seat. Rather than close it and return to his room of jewels, he was staring at his open tamatebako.

I took a seat next to him. “Thinking about our client?”

“…Jewels reflect the inner feelings of a person,” he said after a long silence. “I wonder how to convey that truth to a person like him.”

“Is it harder because he’s young?” I asked, unsure what Richard thought Hanzawa was like. I didn’t even have enough information to describe Hanzawa as like anything. “Well, Hajime-kun was much younger, but his circumstances were different…”

“You’re quite young yourself,” Richard commented dryly. “Aren’t you two the same age?”

“If we went to the same university, I’d be his senpai,” I said. “Still. It’s rare. I thought he’d be more nervous.”

“…I don’t think he wasn’t nervous,” Richard said, but when I prodded him for an explanation, he didn’t elaborate.

“Well,” I said, wondering how I could clear those worry lines from his face, “we’ll see him next week.”

“Maybe,” Richard said, and this, I didn’t need him to explain.

If Hanzawa Masato came in next week at the appointed time, or if he had disappeared out that door for forever, it was impossible to know.

#my writing #kiri.txt #cfojr #hanzawa to tashiro #hanzawa masato #the case files of jeweler richard #i just KNOW i'm going to post this and find some grammar or spelling mistake i didn't catch and. I'm just going to have to live with that #jeweler richard #the anomalous agate

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naturalhealthstore · 5 months ago

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WHY CHOOSING THIS STORE

The Natural Health Store is built entirely for people. You can also buy items at retail. Here products are manufactured and sold in a healthy and clean manner. Made naturally without any artificial fertilizers. You tell customers how to prepare products in a healthy way. The products produced in this route are low in cost and high in quality.It plays an important role in health. This is what people want in today's world. Using this method not only increases the immunity of a person but also plays an important role in their health. Many friends visit this Anganwadi. Its capable employees clear the doubts of the customers about its product.

STORE FACILITY

Cooling facility is also provided to prevent spoilage. Coconuts are produced in large quantities and sold to small scale enterprises at low prices. The company has its own coconut trees. Coconut water is produced without any additives. The price is low and the quality is high. The rice we use on a daily basis is grown in our own company. Rice is produced by organic farming without any admixture. Rice is also delivered to small shops. A customer service has been introduced for which you can report any defect in the goods.

Nutrition Value Of Milk:

Milk is the most essential food for man and child. It is rich in many nutrients. The most important of them are calcium, protein, vitamin D, phosphorus, potassium, magnesium, and zinc.

Natural Milk Preparation:

Natural milk productioncontains they own 10 acres of land and a green cow farm. It has 50 cows. Pure milk is obtained from these cows. These cows eat natural foods such as paddy, fodder crops, cotton paddy, groundnut paddy, maize straw and unfertilized fodder. The cow is very healthy by eating this. The milk produced by it is very clean and of good quality. The cow milk obtained from here is taken to the natural Anganwadi. It is also maintained in a clean manner. Cooling facility is also provided to prevent spoilage

Cow Milk Uses:

Normally used for drinking. Mostly used in small tea shops. Widely used in hotels and bakery shops. Widely used in bank and new offices. Festivals and wedding events play an important role Various food items, snacks and many other products are produced in it like curd, buttermilk, paneer, curd, ice cream, Butter, almond milk.

Milk Health Benefits:

⦁ Strengthens bones and plays an important role in maintenance. ⦁ Milk contains high quality protein which is essential for muscle growth and maintenance. ⦁ It plays an important role in controlling minor heart disorders and blood pressure diseases. ⦁ Promotes tooth growth and reduces tooth decay. ⦁ It also helps in weight gain. Reduces effects on gut health and digestive problems.

Nutrient Value Of Coconut:

Coconut is very important. highly versatile and nutritious, with different a range of culinary and health benefits. Coconut is combination of water, carbohydrates, protein, vitamins and minerals. Coconut is produced coconut milk, coconut oil etc.

Natural coconut oil preparation:

It has its own 30 acre coconut grove where coconut oil is produced organically. The trees are grown naturally without any admixture. Take the coconut from the coconut tree and break it into small pieces and dry it in the sun. It should be dried in the sun for two or three days.Pure coconut oil is made from the dry coconut without adding any artificial additives. The oil should be kept in the sun for two or three days. Then the oil is brought to our facility and packaged.

Advantages Of Coconut:

Coconut plays an important role in all households. Used to make more snacks. Cooking plays an important role. Coconuts are mostly used in festivals and temples. Coconut milk and coconut oil are used in large bakeries

Coconut Health Benefits:

⦁ Coconuts are rich in calcium and magnesium which gives good strength to the bones. ⦁ High consumption of coconut oil helps control blood sugar levels. ⦁ Helps to reduce body weight. ⦁ Being rich in fiber plays an important role in heart health. ⦁ Consuming coconut milk helps in skin growth. ⦁ Protects hair from stress, stimulates hair growth, eliminates dandruff problem. ⦁ Increases immunity, Drinking fresh water increases energy. ⦁ Being rich in fiber, it helps in digestion.

Advantages of health store:

⦁ Only fresh products available. ⦁ Materials are always clean. ⦁ You can also buy the item online. If there is any doubt about the goods then the customer can be contacted. ⦁ Products prepared without any adulteration. ⦁ The price will be low and the quality of the products will be high. ⦁ No shipping coast.

#100% natural store #best store #high qulaity #milk health benefits

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healthtodys · 8 months ago

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Java Burn works 10× faster, the world's first 100% natural weight loss and Metabolism Booster formula

Java burn means fat burning Java coffee. This coffee is being sold rapidly in countries like America, Canada, United Kingdom, Australia. This coffee not only burns your fat but it also reduces your weight loss and controls your cholesterol.

Java Burn is described as a 100% safe and natural proprietary, patent-pending dietary supplement inte0ded to revamp one’s metabolism naturally. Evidently, the benefits that result from targeting this aspect of digestion range from an energy balance and increased rate of calories-burning to some level of weight loss.

New Revolutionary Supplement

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What is Java Burn?

Java Burn is a natural weight loss supplement that you can easily mix into your morning coffee. This fantastic supplement is frequently used to increase metabolism, allowing you to burn calories and lose weight more quickly. This powerful supplement comes in handy packets that dissolve rapidly in your coffee. To achieve its objectives, Java Burn makes use of natural substances such as green tea extract, chromium, and L-theanine.

How Does Java Burn Work?

Java Burn is simple to use. Java Burn comes in a box of 30 single-serve sachets. Each Java Burn packet contains a powder. When you add the powder into your nice cup of coffee, it dissolves immediately. Then you take a sip of your coffee. Because the powder has no flavor, it will not alter the flavor of your coffee.

The EGCG, green tea extract, L-theanine, and chromium in coffee work together with the chlorogenic acid, caffeine, and other natural components to create a proven metabolism-boosting mix that can help you lose weight faster. Users do not need to be concerned about the type of coffee they drink. It can work with Java Burn as long as it contains caffeine and chlorogenic acid, which are two natural components found in coffee. Anything added to coffee, such as cream or sugar, does not affect how Java Burn works.

Can't wait to hear your opinion after

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Remember! For each order of 3 and 6 bottles you will have a big discount, and every order comes with free shipping, no matter where you live.

How Does Java Burn Coffee Supports Weight Loss

Java Burn coffee is a powerful supporter in the weight loss journey, blending natural ingredients to aid wellness. Its unique formula boosts metabolism and helps burn calories efficiently. Adding Java Burn coffee to your daily routine promotes healthy weight management by targeting stubborn fat.

Crafted with natural components like green tea extract, Java Burn coffee enhances metabolic rates and reduces cravings, aiding weight loss efforts. Its quality and safety are assured with production in FDA-approved facilities. With consistent use, Java Burn coffee can help users achieve their desired weight loss goals and improve overall health.

Ingredients of Java Burn

Green Tea Extract: This ingredient is rich in antioxidants and helps speed up metabolism, assisting in shedding excess weight.

Chromium: It helps in regulating blood sugar levels, potentially reducing cravings and aiding in weight control.

L-Carnitine: It supports the transportation of fatty acids into cells, facilitating the burning of fat for energy.

L-Theanine: Known for its calming properties, L-Theanine can help reduce stress-related eating habits and support weight loss endeavors.

Chlorogenic Acid: Derived from green coffee beans, this compound may help lower blood sugar levels and promote fat loss.

Benefits of Using Java Burn

Enhanced Metabolism: Java Burn boosts metabolism, helping the body burn calories more efficiently and aiding in weight loss.

Appetite Control: It helps manage cravings and reduces the desire for unnecessary snacks, supporting healthier eating habits and weight management.

Increased Energy Levels: Java Burn provides a natural energy lift, keeping you active throughout the day and potentially enhancing physical performance.

Targeted Fat Reduction: It helps target stubborn fat areas like the belly and thighs, leading to more effective weight loss outcomes.

Improved Focus and Mental Clarity: Java Burn may sharpen focus and mental performance, keeping you alert and attentive to your weight loss objectives.

Blood Sugar Regulation: Some Java Burn ingredients assist in regulating blood sugar levels, promoting overall health.

Frequently Asked Questions

Q1: Is Java Burn safe for consumption? A1: Yes, Java Burn is crafted with natural ingredients in FDA-approved facilities in the USA, ensuring safety and quality. It's a reliable choice for those seeking a safe weight loss solution.

Q2: How does Java Burn coffee aid in weight loss? A2: Java Burn coffee harnesses the power of natural ingredients to support weight loss efforts. Its unique blend promotes metabolism and fat burning, making it an effective addition to your weight loss journey.

Q3: Where can I purchase Java Burn coffee? A3: You can buy Java Burn coffee directly from the official website to ensure authenticity and quality. Avoid counterfeit products and enjoy special discounts available exclusively on our website.

Q4: Are there any discounts available for Java Burn? A4: Yes, Java Burn offers discounts of up to 86% off on select packages. Visit the official website to take advantage of these exclusive offers and start your weight loss journey at a discounted price.

Q5: What are the natural ingredients used in Java Burn? A5: Java Burn is made with natural ingredients known for their weight loss properties, including green tea extract, L-Carnitine, and chlorogenic acid. These ingredients work synergistically to support your weight loss goals.

Q6: Can I find Java Burn coffee on Amazon? A6: No, Java Burn coffee is exclusively available on the official website. Purchasing directly ensures product authenticity and quality control, along with access to exclusive discounts and offers.

Q7: Is Java Burn suitable for vegetarians and vegans? A7: Yes, Java Burn is suitable for vegetarians and vegans as it contains no animal-derived ingredients. It's a plant-based supplement crafted with natural ingredients to support your weight loss journey.

Q8: How long does it take to see results with Java Burn? A8: Results may vary, but many users experience noticeable changes within a few weeks of regular use. Consistency is key, so continue taking Java Burn as directed to achieve your desired weight loss goals.

Q9: What is the recommended dosage of Java Burn? A9: The recommended dosage of Java Burn is one serving per day, preferably in the morning with your coffee. Follow the instructions on the packaging for optimal results.

#health & fitness #weightloss #lossweight #fatburning #fatloss #weightlosssupplement #weight loss for women #beauty #java burn #java burn coffee #java burn weight loss coffee #java burn reviews2024 #natural supplement #java burn supplement

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violetgreenlife · 1 year ago

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What colors represent to me and why-

White- When I think of white I think of snow and clouds, the relief of seeing white cover the sky with the promise of rain after seemingly endless scorching summer days. White is all light reflected, white is a barrier. White pushes things out and leaves space behind it for something new. The blank canvas. The beginning. The new year is celebrated under the cover of snow, as it muffles the sound and lets the world sleep, like a big midnight. It is beautiful, but it is cold, unforgiving, and uncompromising. Not all will survive the winter, but spring will come.

Red- rich, velvety, warm, sweet. Decadent cherries, soft-centered candies, the vanity of velvet cloaks and lipstick. Saying I’m not cold in my over-the-knee socks and miniskirt even though I very much am. Red is indulgence and not doing anything in half measures. Red is passion, it is love and it is hate, for those are just two sides of the coin of obsession. Red is lust—not just physical, but the greedy kind too. Look at me, look at me!

Pink- pink is safety and softness, I sit at this moment in a pink room, pink pillow supporting my leg as I lie on my side. Pink is the safe choice, comfy. But pink is strong. Pink is the man who I wish is known sooner, and his unending, innocent love for the world and for the simple beauties in it. Pink is the gentle love of wanting to hear someone’s voice forever. Pink is drawing fan art of your favorite video game. Pink is listening to your friend infodump about a new show they’re hyperfixated on. Pink is playing for the love of the game. The feeling in your chest when you see a puppy. What it’s like for someone to give you a nickname.

Orange- orange is bright and acidic, too much to handle sometimes but that’s what makes it unique. The feeling of finally, finally waking up well rested and motivated, the kitchen hasn’t been this clean in ages. It’s five am and you’re finally taking up dad’s offer to go hunting and you’re so tired and kinda cold but he bought a huge back of snickers and you can have as many as you want and you haven’t gotten to spend this much time with him in ages. Orange is native wild poppies you planted in the ditch on the side of the road on a whim. Get up and go. Go!

Yellow- school busses, pencils, the sun rising above the roof of the theater building. Yellow is learning. Yellow is spring, picking buttercups in the field and sneaking up to rub the pollen on your friend’s skin. The daffodils peeking up from the ground. Winter is over, and it isn’t quite so warm that it’s uncomfortable. It’s time to get working, but slower and calmer than orange is.

Green- what isn’t green, really. Lukewarm tea you drink in a gulp after forgetting it on the counter. The soft, hypnotic sway of long grass in the wind. Morning dew, pine needles, and fresh air. Things are growing, changing, expanding be it fast or slow. Older things are darker, the new growth is bright. But green is also other things. Green is a separation from the manufactured reality. Green is to look in the mirror and be honest: I know what I want, and what I don’t want.

Blue: blue can be the open sky, or the dark water of a lake. But blue is also slushies, and twilight, and my mother’s eyes. Blue is intelligence, deepens, infinity, and the murky depths beyond perception. It’s endless, and deep, and Knowing and kinda scary if you aren’t ready for it. But it also feels safe in its infinity, because it’s much to big for me to damage. And as long as I’m careful and don’t drift too far, I can play by the shore as much as I like.

Purple- purple is a friend of green. Not the same, but similar, it’s rare though, and hard to find. It’s a favorite of mine, when I think of purple I think of me! I think if lilacs, and how their scent fills my house every spring. Purple is loud, unapologetic, and personal. It is beauty in every sense, and it is home to me.

Brown- brown is cinnamon, brown is bread. Brown is garden soil. Nurturing, feeding, comfort. Brown is the tree first I used to make as a kid, the raw feeling of my hands after pulling on branches and bark, the satisfaction of building with my own two hands. Brown is steady, brown is kind, it may be plain but that’s alright. The movement is slow but continuous.

Black- black is nighttime, after everyone else has gone to bed, the world is quiet. Black is cast iron—for better or worse. Something that can be built up over time, but ruined in an instant by your mother leaving it in the sink for two days. The comfort of solitude, the agony of isolation. So good in the correct doses, but easy to mis-measure. I’ve yet to really find how to work with it. It is sweet, but it is temperamental. It is, physically, all light combined, none reflected. It is deep and complex and so, so MUCH. It is beautiful, and I am not used to handling such beautiful things.

#witchblr #witchcraft

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weight-loss-ok · 2 years ago

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How Much Water Should You Drink? Hydration Matters

Greetings to all! Today, we’ll address the question of water consumption,- How much water should we drink? Are there any myths or specific considerations? Let’s dive in. Water plays a very important role in our metabolism, you know that the human body is about 60-80% water, anyway, water, it’s very important. Therefore, the question arises- How much water should we drink?

Drink as Much as You Want

The answer is quite simple- drink as much as you want. This is the minimum requirement—drink as much as you desire. Athletes may engage in dehydration practices before competitions or weigh-ins, although it’s important to note that such practices are highly detrimental to health. However, in everyday life, it is crucial to never let thirst prevail.

Hydrate to Your Heart’s Content

If your body needs three liters of water, drink three or even four liters. No one will tell you otherwise. Now, let’s discuss the upper limits. In my opinion, the average person weighing about 90 kilograms should consume at least two liters of water a day, preferably three or three and a half liters. However, if you’ve recently embarked on a new lifestyle, adopted intermittent fasting, or started exercising, the situation changes.

Water Consumption for Weight Loss and Exercise

Allow me to explain. When you start a new process in your body, such as starting a weight-loss journey or going to the gym, you start a new metabolic process. During this process, your body sheds its own tissues, which inevitably break down. The breakdown of tissues is somewhat associated with the detoxification of the body, as remnants are eliminated through natural means, including the filtration system of the kidneys and, to an extent, the stool. The more efficiently these waste products are eliminated, the better it is for your body.

Consequently, in the case of people starting a new life, seeking to lose weight, or exercising, I believe it is necessary to consume at least two liters of water. There is no strict upper limit—it is determined by your own sense of thirst.

Water Consumption with Meals

Now, let’s address the topic of when and what to drink with meals—whether to drink water while eating or immediately before or after meals. Here, the limitation pertains to temperature. I do not recommend drinking cold water, chilled water, or ice water within 15 minutes or 30-40 minutes of eating. Room temperature or warm water is perfectly fine. This is recommended in order to create optimal conditions for digestion and absorption of nutrients.

Cold Drinks and Other Fluids

Throughout the rest of the day, you can confidently consume chilled or cool liquids, if you prefer, straight from the refrigerator. However, these drinks must be pure water it is important to note. Juices, coffee, tea, carbonated drinks, and so on do not count as water consumption. If you like, for example, coffee or green tea and are not yet ready to give them up (remember that everything should be done gradually), keep in mind that these substances can act as natural diuretics.

In the case of coffee, some manufacturers even add substances that go beyond natural diuretics, essentially making it a diuretic in itself—a substance that promotes urine production. Therefore, if you consume coffee or tea, it leads to additional dehydration, implying that you should drink even more water.

Special Considerations for Training

When it comes to exercise, the rules for water consumption are slightly different. During the workout, there is increased sweating due to an increase in body temperature. This additional sweating can result in additional dehydration and thickening of the blood. Therefore, if you have any conditions that are worsened by blood thickenings, such as varicose veins or certain heart diseases, it becomes even more crucial to drink water during exercise. In the past, some theories suggested avoiding water during workouts, but this approach is strongly discouraged nowadays.

During exercise, it is essential to drink water and not restrict yourself. Drink water, drink as much as you can comfortably consume, so to speak, and getting rid of edema afterward, if you suddenly drank plenty of water for a month, would be a breeze, just one or two days. So, if you need to get in shape, it’s a piece of cake.

To prevent blood clotting and dehydration during exercise, I recommend drinking 1-1.5 liters of water during an hour of exercise and in small sips. The intensity of your workout will also influence your water consumption. If you transition from strength training to cardio exercises after an hour, continue to drink water during the cardio session as well. There is no strict limit to the amount of water you can consume during exercise.

Conclusion

So, these are the main considerations regarding water consumption. It is interesting to note that there are so many questions surrounding this topic. However, the key is to never experience thirst and drink as much water as you comfortably can. As for the upper limit, I believe that people weighing 80 to 100 kilograms should consume at least 2.5 liters of water per day.

Regarding temperature, avoid drinking cold water from the refrigerator 15 minutes before or 40 minutes after meals. Opt for warm or slightly warmer than room temperature water. During workouts, it is extremely important to drink at least 1.5 liters of water per hour of exercise, taking small sips. If you engage in cardio exercises after an hour, continue to drink water accordingly.

Lastly, as we age, our receptors responsible for the sense of satiety, thirst, and other sensations tend to dull. Therefore, it’s sometimes better to drink water before feeling thirsty. Although this is a debatable statement, I have observed positive results in both personal and consulting experiences.

Read my articles and ask questions. See you next time!

#diet #slimmingworld #fatburn #healthyfood #healthyliving #loseweight #healthyeating #nutrition

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do-foryou · 2 years ago

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youtube

Trimtone Review Trimtone Reviews Trimtone 3 Reasons Why Some Women...

✅ 👉 TRIMTONE Official Site: https://cutt.ly/siteTrimtone ✅ 👉 TRIMTONE Official Site: https://cutt.ly/siteTrimtone ✅Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results Hello! My name is Anna and today I wanted to tell you my opinion about TRIMTONE, because unlike many opinions you will see out there, I will tell you why TRIMTONE works best for some women and for others not so much. ✅Why don’t some people have the same results as others? There are 3 big reasons and I’ll tell you now, in this short video. So watch until the end, because the THIRD reason will leave you surprised! ✅The FIRST REASON is that some women are not buying the Original TRIMTONE. There are a few similar products out there, but they don’t have the same formula or the same safe and efficient effects as TRIMTONE. And worse, many slimming products can contain chemical ingredients that are harmful to your health. And TRIMTONE Original is a product made only with natural ingredients of high potency. Each capsule is fully loaded with just the necessary and proven ingredients you need to support your goals and deliver the desired results such as caffeine, green tea, green coffee, grains of paradise and glucomannan. ✅THE SECOND REASON is immediacy! People have been fat for years and think that the first night of treatment will already be super thin. And that’s not entirely true, because Slimcore turns off the famine, but the measures will slowly reduce. After all, the body fat has not formed overnight, the person gets fat over time and no product that exists in the world, that is not harmful to his health, will solve overnight. ✅And the THIRD REASON is that you need to do your part. What do I mean by that? It is that women who are getting enough results use TRIMTONE correctly, as indicated by the manufacturer, which is a capsule every morning with a glass of water 30 minutes before breakfast. And these people drink a lot of water, do a food re-education and do some physical activity, even if it’s a small 15-minute walk 2 times a week. 00:00 - Introduction 00:23 - Reason One 01:26 - Reason Two 01:58 - Reason Three ✅ 👉 TRIMTONE Official Site: https://cutt.ly/siteTrimtone ✅ 👉 TRIMTONE Official Site: https://cutt.ly/siteTrimtone #trimtone #trimtonereview #trimtonereviews #trimtone #trimtonereview #trimtonereviews #trimtone #trimtonereview #trimtonereviews Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results IGNORE THE TAGs: trimtone review,does the trimtone product really work,trimtone fat burner,trimtone results,trimtone side effects,trimtone customer reviews,trimtone reviews,trimtone fat burner reviews,trimtone where to buy online,trimtone fat burner for women,trimtone fat burning supplement,trimtone natural fat burner,trimtone coupon,trimtone,trimtone ingredients,trimtone benefits,trimtone buy,trimtone pills,trimtone pill,does trimtone work,trimtone supplement Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results Trimtone Review - Trimtone Reviews - Trimtone - 3 Reasons Why Some Women Have no Results

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nwbeerguide · 2 years ago

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Harpoon Brewery releases its first THC-based beverage, Rec. Weed.

Press Release

BOSTON...Harpoon Brewery – the maker of New England's first IPA – is dipping their toes into new territory with the launch of their first THC-based beverage: Rec. Weed. Made in partnership with Massachusetts' Novel Beverage Company, Rec. Weed is a hop-forward yet approachable beverage made with 5 milligrams of THC, real passionfruit puree, green tea, and hops at only 25 calories and 3 grams of sugar per can. With tropical juiciness and citrusy hop notes, Rec. Weed has a clean, crisp finish that encourages consumers to kick back at the end of a long day and unwind with a new kind of drink in their hand.

"The adult beverage space is constantly evolving. With THC now legalized in states across much of the country – especially here in the Northeast – we saw not only high demand for a THC-based beverage, but an opportunity to experiment in a way that would uniquely leverage our strengths in the beer world," said Dan Kenary, CEO and co-founder of Harpoon. "We knew we had to find the right partner to help craft Rec. Weed, and Novel Beverage Co.'s vast knowledge of the industry and strong New England roots made them the ideal team to work with on this release."

Rec. Weed is brewed similarly to a session ale but without fermentation, meaning it has no alcohol content. The process starts with a base of green tea and a bit of added sugar, followed by the cold steeping of Citra and other West Coast hop oils and passionfruit puree. After the steeping process, THC is added to the liquid base, and the beverage is carbonated like a traditional beer. This process imparts minimal THC flavor or aroma. And because the THC is absorbed into the liquid, people feel its effects quicker than with more common edibles.

"Our consumers come to us with an innate curiosity to try new THC products from brands they can trust. Rec. Weed meets them at the intersection of what they want – a buzz through a non-alcoholic and low-calorie beverage that doesn't sacrifice on taste," Donald Wyse, COO of Seagrass Dispensary in Salem, MA. "Both Harpoon's and Novel Beverage Co.'s expertise in their respective fields contributed to creating an exciting product we know our consumers will love. We're excited to roll Rec. Weed out."

The launch of Rec. Weed marks the second step into marijuana-inspired products for Harpoon's parent company, Mass. Bay Brewing Company, with the first being Long Trail's CBD Seltzer. The CBD seltzers are non-alcoholic, hemp-infused seltzers that pay homage to a classic Long Trail flavor. They are available in the following flavors: Raspberry Lime, Blueberry Melon and Blackberry. Long Trail's CBD Seltzer can be purchased at Long Trail Tap Room in Bridgewater Corners, VT and is also distributed in MA, VT, RI, CT, and NJ. Find it today using the Long Trail Beer Finder.

Rec. Weed will be available in 12 oz. slim cans with a suggested retail price of $6.99. It will be available year-round at recreational dispensaries throughout Massachusetts. Must be 21+ to purchase. Visit www.drinkrecweed.com for more information.

About the Harpoon Brewery: The Harpoon Brewery was founded in 1986 by beer lovers who wanted more and better beer options. When the Brewery was founded, Harpoon was issued Brewing Permit #001 by the Commonwealth of Massachusetts, since it was the first to brew commercially in Boston after a dormant period of about 25 years. Since then, it has expanded to a second brewery in Windsor, VT. Harpoon's line of craft beer features its award-winning IPA and seasonal beers, along with special limited releases. In 2014, Harpoon became an employee-owned company.

About Novel Beverage Company: Novel Beverage Co. (Novel) is the northeast United States premier manufacturer of THC infused beverages. Operating state-of-the-art production and packaging facilities in Scarborough, Maine and Salisbury, Massachusetts, Novel is locally owned and operated, with a team combining decades of experience in both cannabis and beverage production to bring safe, consistent, delicious ready-to-drink beverages dosed with just the right amount of THC. Novel's diverse line of products can be found in most adult use cannabis retail stores.

#Press Release #Boston #Massachusetts #MA #Beer #Craft Beer #Novel Beverage Company #Harpoon Brewery

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transistor-rhythm-909 · 7 days ago

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Just finished a mug of this tea @cesenalauren brought back from france to me (I should cut her in on the profits of these 'reviews', she provides the material for a lot of them);

l'Herboriste No. 47, by Palais Des Thés- part of their range of caffeine free herbal teas (and they're purely 'herbal'- there's no actual tea in any of them). No. 47 is a blend of primarily Orange Blossom, Lime Flower, Chamomile, and Lemon Balm, though it also includes apple, orange peel, orange oil, and nettle. She tried it whilst over there herself and raved about it to me + was confident I'd really like it.

And I do. A fair bit.

Now obviously, I'm not doing this optimally- I don't have a set of scales that can deal with super small measurements, nor do I have a thermometer, so the amount of tea I used and the temperature of the water might not have been what was specified- though the brew time I adhered to. With that said, the mug I had was very subtle- very strong orangey and citrus-y notes on the scent, natch, but the flavour was a lot more delicate and slight. But it was refreshing, very- I don't know how much stock I put in any sort of 'medicinal' effect PdT claims drinking four cups of this will have, but frankly I'd drink four cups of it just because I want to. I did add a little sweetener to it purely because I like my tea sweet, but I tried it without any sweetener first as is tradition- all teas and coffees i have are tried as-is and to manufacturer specs so I know what the intended result and flavour is meant yo be before I start altering it. Though I will be experimenting a little bit to see if I can tailor it to be even more to my taste- brewing for longer than recommended, upping the amount used, possibly blending with some actual tea leaves (I think most any type of tea would work here, though a rich Assam would make it nice and hearty and malty, an oolong would make it even more pronounced and heavy, and a green would mix a nice extra bitter and earthy note). I'm sure I'll keep you updated on such experiments.

Can you tell I'm a Tea Wanker? Is it obvious? I'm actually considering becoming a tea sommelier, you know. To be even more obnoxious. Because I can.

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atplblog · 14 days ago

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bakematebiscuits-blog · 15 days ago

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Bakemate-Crunchy Chocolate Wafer Rolls

Chocolate wafer rolls are a delicious treat made by wrapping a thin, crisp wafer around a creamy, chocolatey center. They're often enjoyed as a snack on their own or as a delightful addition to desserts like ice cream. Their light, crunchy exterior combined with the rich chocolate filling makes them a popular choice worldwide.

Chocolate wafer rolls are a popular snack made from thin, crispy wafers rolled into tubes, usually filled with a creamy chocolate center. They offer a satisfying blend of textures—crisp wafers with a smooth, rich filling—and are often used as a garnish for ice cream, coffee drinks, or desserts. The flavor combination of chocolate and wafer creates a sweet yet light treat, making them enjoyable as a standalone snack or as a decorative addition to dessert presentations.

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Chocolate wafer rolls come in many varieties, appealing to diverse tastes and occasions. Here’s a deeper look into their unique qualities.

1. Manufacturing Process

Wafer Preparation: The wafer mix, usually made from wheat flour, sugar, and emulsifiers, is poured into a high-temperature baking mold, creating a thin, crispy sheet.

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Packaging: Wafer rolls are typically packed in foil-lined containers or tins to preserve their crispness and prevent moisture absorption.

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Dessert Decoration: Chocolate wafer rolls are a common decorative element for desserts, especially in cakes and pastries where they add both visual appeal and texture.

Beverage Garnish: These wafer rolls are often used to garnish specialty beverages like milkshakes, iced coffees, and hot chocolate. The rolls can be used as a straw for drinking, adding a subtle chocolate flavor as they soften.

Incorporating into Recipes: Crushed wafer rolls make a crunchy topping for yogurt parfaits, pies, and cheesecakes, or can be folded into the batter for baked goods to add a surprise crunch.

6. Environmental and Sustainability Considerations

Eco-Friendly Packaging: Some companies are shifting towards recyclable or biodegradable packaging, responding to consumer demand for environmentally friendly products.

Ethical Sourcing of Ingredients: Brands focused on sustainability may use fair-trade chocolate and responsibly sourced palm oil to support ethical and environmentally-conscious production.

Chocolate wafer rolls are a popular snack featuring thin, crispy wafers rolled around a rich, creamy chocolate center. Their delicate, crunchy shell complements the smooth filling, creating a satisfying combination.

Core Ingredients: Typically made from flour, sugar, oil, and cocoa for the filling, though variations may include hazelnut, vanilla, caramel, or other flavors.

Texture: A light, crispy wafer encases a soft, chocolatey center, offering a balanced contrast between crunch and creaminess.

Presentation: Often presented as tubes or sticks, they're commonly enjoyed as standalone snacks or as garnishes for desserts like ice cream, sundaes, and milkshakes.

Uses and Serving Ideas

Dessert Garnish: Chocolate wafer rolls add an elegant touch to cakes, puddings, or parfaits.

Pairing with Beverages: They’re excellent with coffee, hot chocolate, or tea, and even work as edible straws for milkshakes or iced drinks.

Gifting and Occasions: Frequently packaged in tins or decorative boxes, making them a popular choice for holiday gifts or special occasions.

Flavor Variations and Types

Double-Filled Rolls: Some varieties feature multiple fillings, like chocolate-hazelnut or chocolate-caramel, for layered flavors.

Coated Rolls: Higher-end options might have an extra coating of chocolate on the outside, sometimes sprinkled with nuts, sea salt, or coconut.

Health-Conscious Options: Many brands now offer low-sugar, gluten-free, or dairy-free versions to meet different dietary preferences.

FOR MORE DETAILS:https://bakemate.in

#bakemate #chocolate manufacturers #chocolate factory #candy #delicious chocolate #biscuit manufacturers

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aranarumei · 1 year ago

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the anomalous agate (part 1)

edit: there's an updated version of this here

so. a few days ago i floated the idea of a crossover of hanzawa to tashiro and the case files of jeweler richard to the illustrious @dirtbra1n, and after talking about it i. could not stop thinking about it. here is that. you will notice above it says part 1, and that is because I spiralled a bit out of control. this is so long (4.3k) that I thought it merited me posting it on ao3 as well, if you'd prefer to read it there. there's also some notes about the fic contained there, none of which I feel like repeating, except i do have to credit the line of dialogue where seigi asks hanzawa why he has so many piercings to @dirtbra1n. that's entirely their genius.

without further ado, under the cut:

case 2-x: the anomalous agate (part 1)

The longer I worked for the shop, the fewer days arrived when there were no appointments scheduled for the day. As always, Richard seemed unfazed by the lack of customers. I supposed it made sense—this was a shop that only existed on the weekends, after all. He had hired me, but had the two of us not met by chance, it was likely he wouldn’t have hired anyone at all.

I received a deep sigh for my efforts. Richard arched an eyebrow. “Do you know how much is involved in the process of making coffee?” he asked.

As the coffee I most regularly consumed came from a can, there wasn’t a single response I could give.

Instant coffee could be made without any sense of technique or equipment, but the kind of coffee that set one’s mind at ease was probably the kind that only a real café was capable of. Or a coffee enthusiast, and I was neither. I tried to conjure the image of being offered canned or instant coffee at Jewelry Étranger, and immediately wrinkled my nose. Coffee at a café was meant to pleasant; I had no desire to remind myself of what it felt like to work late night after late night as a security guard. While I felt coffee had a warm, comforting scent, I knew all too well that it was also a bitter necessity. I was thankful that the caffeine had kept me awake, but it only worsened the quality of my sleep.

Add enough sugar and it can turn bitter into sweet. I knew that now, but as a child I had been given an experience akin to magic. Even now, I could still recall the light and sweet taste accompanied by the delicate hints of coffee and chocolate.

This bakery in particular was a favorite of mine—it felt like every time I entered, there was still some sweet I had yet to try. And encounters like these, where it felt like little parts of my life were slotting together in serendipitous fashions, were becoming far more common. It was obvious in the way I’d found out about Tanimoto-san’s love for rocks and minerals, as well as her friend Shinkai’s dance company, or Hase-san visiting at the exact time I happened to be in the back, but when I told Richard this, he simply brushed it off.

“The more knowledge and experience you acquire, the more the world reveals itself to you,” he said. “Department stores have existed before you began working here, but only once you took an interest in diamonds did you notice the kinds of jewels they sold. The girl you wish was your girlfriend had an interest in minerals long before you began to. That was not fate—it was the fact that the more you learned, the more you could find commonalities or points of connection in the world around you.” He paused. “You, in particular… I would guess that you run into so many coincidences because you’re unable to turn your back.”

So that Saturday, I entered the bakery again, bought a slice, and arrived at Jewelry Étranger with an offering.

“…I still won’t give you a raise, you know,” Richard said.

As always, he looked beautiful. I had the feeling that he’d be annoyed if I told him the purchase was due to a bottomless kind of gratitude.

Since we’d had this kind of exchange quite a few times before, Richard tried the tiramisu crepe cake without much fuss. It was obvious he was enjoying it—perhaps his face hadn’t cracked out into a smile or anything of the sort, but there was a serene look on his face when he was enjoying sweets.

As he ate, a question popped to mind: “Say, Richard, have you had real tiramisu in Italy before?”

Richard paused between bites. “Do you mean to ask if I’ve had authentic tiramisu?”

“Well, you just seem as if you’ve been everywhere in the world…”

Rather than tell me if he’d spent time in Italy or not, Richard began to speak about the conflicted meaning of the word ‘authentic.’

“Tiramisu is Italian in origin, but the exact nature of how it was first produced is still up for debate. Tiramisu as we recognize it today certainly does not come in the nature of a crepe cake, but—” He paused to take another bite. “Grab yourself a fork, would you?”

I stared at him blankly as he deliberately placed his fork down on his plate. The last few bites of the crepe cake remained untouched, and only when he tilted his head in confusion did I rush to the kitchen in realization.

When I returned, Richard continued speaking without commenting on my lack of wits. “Something being authentic indeed means it is the real thing—a genuine article. Authenticity is also related to truth—in art, the style of realism is grounded in an attempt to depict life authentically. Without alterations or embellishments. For gemstones this is a fairly simple thing to classify—jewels are mined from specific places, so we designate that which is naturally-occurring as authentic. This runs in opposition as to imitation jewels, which are made from a different material, and approximate the look of a jewel without matching its innate qualities. The question of authenticity also is relevant when looking at heat treatment—pigeon blood rubies that haven’t undergone heat treatment are more valuable, because they have acquired the color naturally, yes?”

“You’ve forgotten to actually put your fork to use,” Richard said, and I startled out of my daze to hurriedly take a bite. Well, no one would disagree about his beauty.

As expected, the tiramisu crepe cake was both light and sweet. The texture of crepes was certainly different than what I’d eaten as a child, but both carried that sense of pure delicacy—each layer felt like cotton-candied air. Though it didn’t smell like coffee, there was indeed the warm, rich undertone of what I’d come to understand as coffee’s flavor. If I could spend a birthday just like this… it would be a treasure of a memory.

Richard’s lips curled. “How is it?”

I made sure to properly swallow before I replied. “It’s delicious,” I marveled. “I don’t know why I’d forgotten the taste.”

“When you make rice at home, would you consider that rice real or authentic?” Richard asked. When I nodded, still chewing on my final bite of cake, he then asked, “Why?”

I frowned. “I… suppose I would? Since everything is exact.” Was there a loophole I was missing?

“Even though it’s possible to make an equivalent product?”

“You could, indeed, make a very close match,” Richard said. “But it would legally not be authentic. Can you think of a reason why someone might want a name of a food protected?”

“Good for you,” Richard said, and I bit down a smile. “Authenticity holds a different value for many people and many things. All that aside… this tiramisu crepe cake remains delicious.”

“It is,” I agreed, and then began to make him tea.

Around a half hour before closing time, the intercom buzzed.

Richard set down his book, and I went to let in our surprise customer.

Accompanied by a brush of cold wind, a young man stepped into the store. He had a slim frame, but despite being dressed as lightly as I was, showed no signs of being sensitive to the cold. His hair was slightly long in the front, bangs barely cropped above his eyes, but it was trimmed evenly. He was dressed casually yet neatly in a simple powder-blue sweater, gray slacks, and loafers.

The door closed behind him, and he glanced around the room once before asking, “This is a jeweler’s store, correct?”

“You’d be right,” I said, guiding him to sit in one of the red armchairs.

“Would you like something to drink?” I asked. Originally, I had wanted to give him something to soothe his nerves, but it looked like that was unneeded.

“Ah… that milk tea would be nice, if you don’t mind,” the man said, gesturing to Richard’s teacup.

Richard returned from the bookshelf, taking over the process of greeting out newest, customer, and I headed back to the kitchen. Both men spoke in measured tones, so even though they spoke at a medium volume, their voices carried well enough.

“…Richard Ranasinghe de Vulpian? Is it alright to call you Richard-san, then?” He spoke the name slowly, but he pronounced Richard’s full name without fumbling.

“Just Richard is fine, too.”

“Nice to meet you too, Richard-san. I’m Hanzawa Masato. If I’m not incorrect, you sell jewelry at this place?”

“Indeed we do. Is there something in particular you’re looking for?”

I returned to see Hanzawa-san wearing a thoughtful expression on his face. His gaze flickered towards me as I reentered the room. “I was hoping to look at stud earrings… is there anything else I should specify? I would prefer if it wasn’t prohibitively expensive…”

“Are there any kinds of stones you’re interested in looking at? Or a particular occasion or style this is meant for?”

“I guess… something neutral would be best? The kind of earring fit for daily work wear.”

“Are you interested in looking at birthstones?”

Hanzawa-san sipped his tea, eyes fluttering shut in thought. “Not particularly.”

I had spent enough time to catch the traces of concern on Richard’s face, but not enough time to understand his worries. “It will take some time for me to bring my selections out. Please enjoy your tea while you wait,” he said, and then he was off, a determined crease to his brows.

Though I didn’t know exactly what was troubling him, I could learn. Surely Richard wouldn’t mind if I made some small talk?

“Might you also be a university student, Hanzawa-san?”

Hanzawa-san waved dismissively. “It’s only my first year, so I think I’m younger than you. I know I’m a customer, but there’s no need to be formal. Your name is…?”

“Nakata Seigi,” I said. “I’m in my second year.”

“I was right, then,” Hanzawa said. He’d passed over both Richard and my name without comment. I’d expected him to sound as restrained as he had with Richard, but he spoke freely. “Would I be right in saying you seem more interested in jewels as compared to jewelry?” At my confusion, he gestured to my neck, ears, and hands, which were bare of any accessories. “You don’t seem to wear any, so I’d wondered…”

“I suppose it’s the jewel itself that interests me,” I admitted. “Is it the opposite thing for you?”

“Most likely,” Hanzawa said. “It’s what I have experience in, anyways.”

At my once-again befuddled expression, Hanzawa brushed back his hair, and I caught sight of six piercing holes in his left ear.

“I see…” I replied, a little stunned. Even when his hair wasn’t brushed back, it was easy to see a few of his piercing holes.

Richard had probably noticed them from the moment he’d walked in.

Now that I thought about it clearly, a birthday gift could be presented to oneself, couldn’t it? Just like Yamamoto-san trying to buy herself a garnet.

I’d seen guys in my college with piercings, but none who bought any with jewels like the ones in Richard’s store. It was a kind of flashy choice for someone who looked so mild-mannered, but so were piercings in general.

In the same way that I’d only noticed the tiramisu in that bakery after asking Richard about coffee, I realized the reason for his concern. If it was a present for himself, the uncertainty in his answers could prove troublesome.

“If I could ask…” I prompted, as Richard returned with his tamatebako.

Richard set down his tamatebako with a harder than usual thud. He still looked concerned, but there was a different note to it.

“Sure.”

“Is there a reason a guy as young as you has so many piercings?”

Richard opened up his tamatebako with a sharp click.

Hanzawa kept smiling up at me. He took a long sip of his tea, and then directed his attention towards what Richard had selected.

I leaned over to take a look. As I did, Richard shot a pointed glare towards me. What? I mouthed back, but he ignored me.

The stones Richard had picked were split between gemstones with faceted cuts and cabochons. The studs themselves were made of a simple silver backing, with the stone fitted on top in a rounded or squared shape. The exception to this was the studs fitted with lapis lazuli, which were backed with gold. While I recognized the diamond and amethyst, there were a few colored stones in faceted cuts that I wasn’t certain how to identify. But the ones that caught my attention were the larger stud earrings, which were fitted with polished stones that didn’t sparkle but had bands of red, terracotta, and peach striped across its surface. Others had the same banding pattern but in soft grays and whites.

“These are beautiful,” Hanzawa said, smile dropping into a look of deep consideration. He leaned forward to study each one. “Of course, diamonds are a classic choice,” he sighed to himself.

“The clear color of a diamond is indeed well-suited to various shades of any outfit you might choose.”

“I see,” Hanzawa mused. He gestured to the rest of the jewels. “I recognize the amethyst. And the… lapis lazuli, yes? Seeing it in person, it certainly is a vivid kind of blue,” he said. “But I’m a little unfamiliar with the rest of these gems. Would you mind explaining them?”

“Of course,” Richard said. “The green stone you see here is peridot. The yellow, orange, and brown stones you see here are citrine. Like amethyst, it is a type of quartz. This”—he pointed to a deep yellow-orange stone— “is heat-treated amethyst, which looks similar to citrine, with minor differences. The banded stones are agate. They are a mix of quartz and moganite—both have an equivalent chemical composition, but different crystal structures.”

I hadn’t heard of moganite until now—unless I was mishearing morganite, but Richard had such wonderful pronunciation I thought that was impossible. Despite all of the information, all Hanzawa did was nod in understanding.

“Peridot,” Hanzawa repeated to himself. “I don’t think I’ve seen any before.”

The stone he was looking at was a sparkling kind of lime green. “It’s like the color of spring,” I said.

Hanzawa bowed his head, suddenly bashful. “Yes. It’s… well, it’s a color I’m fond of,” he admitted.

“Would you like to see more?”

He shook his head. “…No, it’s not really… well-suited for me.” After a moment of contemplation, he pointed to the lapis lazuli. “How does this one get its gold flecks?”

“Lapis lazuli is composed of several different minerals, and a common addition happens to be pyrite, which is responsible for that gold color. As you mentioned, it is a very vivid blue, which is why, historically, it was ground to create ultramarine. Before a synthetic alternative was created, it was an extremely expensive and prized paint.”

Hanzawa smiled down at the stones. “I’ve heard of ultramarine. Isn't it what provides the blue shades in many of Johannes Vermeer’s works?”

I made a note to ask Richard who Johannes Vermeer was later.

“That’s correct.” After a pause, Richard added, “If you are looking for something neutral, blue tends to be a color that pairs well with others.”

“Oh, that’s—I’ll keep it in mind,” Hanzawa said. Haltingly, he asked, “Is jewelry made of lapis lazuli—is it quite common?”

“…Is that so.”

Silence dragged on between them. Hanzawa seemed unbothered by it, though it was hard to see much of his expression, with both his bangs and lashes obscuring his eyes.

“…This agate. I feel like I’ve seen stones with this banding before.”

“Unique…” A ghost of uncertainty appeared on Hanzawa’s face, but it was gone in a flash. “Does it come in any other colors?”

“Oftentimes agate will be dyed into various colors, but there are some other colors present in naturally occurring agates. Would you like to see some blue lace agate?”

“If you’d like to come back, we take appointments,” I said.

“…Right,” Hanzawa said, eyes still fixed on the earrings before him. He set his teacup down on the table. “What would be a good time?”

“Sunday, 4PM?” Richard suggested, and Hanzawa agreed.

With that settled, Hanzawa thanked me for the tea, bid a polite goodbye to us both, and exited the store, leaving another gust of crisp air in his wake.

As it was now closing time, I went to collect the now empty teacups, only to find Richard looking up at me expectantly.

“What?” I asked.

He sighed. “Nothing that concerns you, I suppose.”

“By the way, who’s Johannes Vermeer?” I asked.

“Have you ever seen Girl with a Pearl Earring?” Richard asked.

“He was the artist?” I confirmed, and then went to wash the teacups.

When I returned, Richard was staring at his open tamatebako.

I took a seat next to him. “Thinking about our customer?”

“…Jewels reflect the inner feelings of a person,” Richard said after a long silence. “I wonder how to convey that truth to a person like him.”

“It was strange to see someone so young here,” I agreed. “Well, Hajime-kun was much younger, but his circumstances were different.”

“You’re quite young yourself,” Richard commented dryly. “Aren’t you two the same age?”

“If we went to the same university, I’d be his senpai,” I said. “Still. It’s rare. I thought he’d be more nervous.”

“…I don’t think he wasn’t nervous,” Richard said, but when I asked him what he meant, he didn’t elaborate.

“Well,” I said, wondering how I could clear those worry lines from his face, “we’ll see him next week.”

“Maybe,” Richard said, and this, I didn’t need him to explain.

If Hanzawa Masato came in next week at the appointed time, or if he had disappeared out that door for forever, it was impossible to know.

#hanzawa to tashiro #the case files of jeweler richard #hanzawa masato #my writing #hanzashiro #nakata seigi #richard ranasinghe de vulpian #kiri.txt #lotsa things going on with hanzawa here.#this went thru a very painful edit where i was like. how much of hanzawa do we get to know.#and i decided to cut back on it. bc it felt more in character that way.#anyways im really excited #itll take me way longer to write the next couple of parts but i Will write them hopefully #ever since i wrote that propaganda post for the tashiro outfit poll ive been thinking abt the Themes of a hanzawa to tashiro #that takes place in tashiros third year #anyways. hope yall enjoy.#also if u like hanzawa to tashiro youll LOVE case files of jeweler richard.#did my best to sort of make this feel like the novels but its also definitely my style.#harusono

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willyskristina · 18 days ago

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Food Preservatives Market

Food Preservative Market Size, Share, Trends: Kerry Group plc Leads

Shift Towards Natural and Clean Label Preservatives Drives Market Innovation

Market Overview:

The global food preservative market is expected to develop at a 3.7% CAGR from 2024 to 2031. The market's worth is predicted to increase from XX USD in 2024 to YY USD by 2031. Asia-Pacific currently dominates the market, owing to rising urbanisation, shifting dietary preferences, and increased demand for processed and convenient foods. Key metrics include increased use in the beverage and snack industries, increased consumer awareness of food safety, and breakthroughs in food preservation techniques. The market is growing steadily because of rising demand for processed and packaged foods, increased shelf life requirements, and the need to preserve food quality and safety. Food preservatives serve an important role in preventing spoilage, maintaining nutritional content, and ensuring food safety in a variety of food and beverage applications. The increase in global food trade, as well as the expansion of organised retail sectors in developing countries, are accelerating market growth.

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Market Trends:

The food industry is seeing a substantial move towards natural and clean label preservatives, driven by rising customer demand for healthier, more natural food options. This trend is altering the food preservative market as manufacturers focus on developing natural preservatives, including rosemary extract, green tea extract, and vinegar. Consumer knowledge of the potential health dangers linked with synthetic preservatives has resulted in a growing preference for natural or preservative-free products. According to a recent industry survey, 68% of consumers actively seek items made with natural ingredients, and 45% are willing to pay a premium for foods that do not include artificial additives. The market for natural preservatives is predicted to increase at a CAGR of 5.2% between 2024 and 2031, outperforming the rise of synthetic preservatives.

Market Segmentation:

The synthetic preservatives category currently dominates the food preservatives market, accounting for over 60% of total market value by 2023. This supremacy is due to synthetic preservatives' great efficacy, low cost, and wide variety of uses across multiple food categories. Benzoates, sorbates, and propionates are common synthetic preservatives in the food business due to their strong antibacterial capabilities and ability to considerably extend shelf life. The worldwide soft drinks market, estimated to be worth $640.3 billion in 2022, mainly relies on preservatives such as potassium sorbate and sodium benzoate to inhibit microbial development and lengthen shelf life. However, while synthetic preservatives dominate the market, there is a rising preference for natural alternatives. This trend is especially noticeable in the premium and organic food categories, where consumers are ready to spend extra for items with clean labelling and natural ingredients.

Market Key Players:

The food preservative market is highly competitive, with major players focusing on product innovation and strategic alliances. Key companies such as Kerry Group plc, Koninklijke DSM N.V., Cargill Incorporated, Archer Daniels Midland Company, BASF SE, Corbion NV, Tate & Lyle PLC, Galactic SA, Kemin Industries, Inc., and Celanese Corporation dominate the market.

Name: Hari Krishna

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Website: https://aurorawaveintellects.com/

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shrutijadhav2139 · 20 days ago

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Sugar Free RTD Tea Market: Impacting Factors and Strategic Developments Shaping the Future

The sugar-free ready-to-drink (RTD) tea market is evolving rapidly, driven by a combination of consumer preferences for healthier beverages and an increased focus on wellness. As the demand for low-calorie, sugar-free alternatives grows, key factors are influencing market dynamics, ranging from shifts in consumer behavior to advancements in product innovation. This article explores the critical factors impacting the sugar-free RTD tea market and the strategic developments shaping its future.

Impacting Factors in the Sugar Free RTD Tea Market

Health-Conscious Consumer Behavior: As awareness about the health risks of excessive sugar consumption rises, consumers are increasingly opting for sugar-free alternatives. This shift in behavior is particularly evident among millennials and Generation Z, who prioritize low-calorie and functional beverages. In response, the sugar-free RTD tea market is experiencing a surge in demand for beverages that cater to this health-conscious demographic. As more consumers adopt healthier lifestyles, brands are shifting their focus to sugar-free, low-calorie options to meet these expectations.

Natural and Clean Label Ingredients: Consumers are becoming more discerning about the ingredients in the products they consume, with a growing preference for natural, clean-label beverages. The desire for transparency in labeling and the avoidance of artificial additives or preservatives is prompting many RTD tea manufacturers to reformulate their products. Sugar-free RTD teas, often sweetened with natural alternatives such as stevia, monk fruit, or erythritol, are becoming increasingly popular as they meet the demand for healthier, more transparent ingredients.

Flavor Innovation and Customization: To cater to a broad range of taste preferences, companies in the sugar-free RTD tea market are focusing on flavor innovation. Traditional flavors like green tea, black tea, and lemon are being complemented with exotic variants, such as hibiscus, chamomile, and ginger, offering consumers a wider variety of choices. Additionally, customizations such as functional benefits—adding vitamins, minerals, or antioxidants—are attracting more health-focused consumers. This innovation in flavor and functionality plays a significant role in boosting market appeal.

Sustainability Trends: Environmental sustainability is increasingly important to consumers, and brands are responding with sustainable packaging, eco-friendly sourcing practices, and a focus on reducing their carbon footprint. The sugar-free RTD tea market is no exception, with many companies investing in recyclable, biodegradable, or reusable packaging to align with consumer preferences for sustainability. This trend is not only driving the purchase decisions of eco-conscious consumers but also helping companies differentiate themselves in a competitive market.

Regulatory Landscape and Health Claims: The regulatory environment plays a crucial role in shaping the sugar-free RTD tea market. Different countries have varying regulations regarding the use of sweeteners and health claims. For instance, some regions have strict guidelines on what can be labeled as “sugar-free” or “low-calorie,” and any misleading claims could harm a brand's reputation. As a result, brands must carefully navigate these regulations while ensuring compliance and transparency in their product labeling.

Strategic Developments Shaping the Future

Product Diversification and Functional Beverages: In response to evolving consumer preferences, companies are diversifying their product offerings to include functional beverages. These include sugar-free RTD teas infused with vitamins, electrolytes, or adaptogens, offering additional health benefits. By combining refreshment with functional properties, brands can appeal to a wider consumer base seeking beverages that support their overall wellness goals. As health trends continue to dominate, functional sugar-free RTD teas are expected to see substantial growth.

E-Commerce Expansion and Direct-to-Consumer Models: The shift toward e-commerce is another significant factor shaping the future of the sugar-free RTD tea market. With more consumers turning to online platforms for convenience and better variety, brands are increasing their digital presence. Direct-to-consumer (DTC) models and subscription services are becoming increasingly popular, allowing brands to establish stronger relationships with consumers while also offering greater control over distribution and pricing. This trend has opened up new opportunities for brands to tap into niche markets and target specific health-conscious segments.

Strategic Partnerships and Collaborations: To gain a competitive edge in the growing sugar-free RTD tea market, brands are forming strategic partnerships and collaborations. This includes teaming up with influencers, health and wellness advocates, and fitness brands to promote their products. Collaborations can also extend to co-branding or ingredient sourcing partnerships, which can improve product quality and drive consumer trust. Additionally, partnerships with retailers, both online and offline, help expand the reach of sugar-free RTD tea products to broader markets.

Focus on Global Expansion: The demand for sugar-free RTD teas is not limited to any specific region; it is growing across global markets. While North America and Europe continue to dominate the market, there is increasing potential in emerging markets, particularly in Asia-Pacific and Latin America, where health-conscious consumer bases are expanding rapidly. Companies looking to capitalize on global opportunities are focusing on regional market adaptations, catering to local preferences for flavors, packaging, and health benefits. The globalization of sugar-free RTD tea brands is set to drive significant growth in the coming years.

Innovation in Production and Supply Chain: To address challenges like high production costs, many companies are investing in production innovations that optimize supply chains and reduce costs. Automation in production processes, as well as the use of more cost-efficient packaging materials, helps companies manage expenses while maintaining product quality. Additionally, sourcing ingredients more efficiently and establishing long-term relationships with suppliers can stabilize costs, allowing companies to remain competitive without compromising on the health benefits that consumers expect.

Conclusion

The sugar-free RTD tea market is poised for significant growth, driven by evolving consumer preferences, health trends, and innovations in product development. While challenges such as competition, regulatory hurdles, and high production costs persist, brands that focus on health-conscious ingredients, sustainability, flavor innovation, and e-commerce expansion are well-positioned for success. Strategic developments, including product diversification and global market expansion, will continue to shape the market's trajectory, offering exciting opportunities for growth and differentiation in an increasingly competitive landscape.

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