#Macaron Gift Boxes

[jacky93sims]

Gift Box Macaron Edible for The Sims 2

Sometime ago I made the decorative version of this object from Somik&Severinka. Now I also made an edible version that works like the Chocolate Strawberry Box. Found in Kitchen - Miscellaneous.

DOWNLOAD HERE

[proshippersstimming]

⚤ ⚤ ⚤ ⚤ ⚤ ⚤ ⚤ ⚤ ⚤  

Mariblanc (Marinette Dupain-Cheng x Chat Blanc) from Miraculous Ladybug/ Miraculous: Tales of Ladybug and Cat Noir stimboard as requested by an anon!

[sweetprfct]

my sister facetimed me bc she's out of the country rn and was like which one from Ladurée you want?? and our friend kept interrupting her like "Hi bff!"LMFAOO 😭 my sis was like "goddamit! tell me which flavors you want. you're so annoying." 😂😂😂

[glitteratti]

4 days out from a full year of living in what is essentially my dream house :’)

[readmypost]

Savoring Sweet Moments: The Delightful Macaron Gift Box and Other Unique Gift Ideas

In the realm of thoughtful gestures and cherished moments, the art of gifting holds a special place. Whether it's a special occasion like a wedding or holiday festivities, finding the perfect gift becomes a delightful pursuit. This article explores the elegance of a macaron gift box, the charm of French patisserie names, and the allure of unique gift ideas, offering inspiration for those seeking the ideal present for their loved ones.

Macaron Gift Box: A Symphony of Sweet Delights:

Few treats evoke the sense of sophistication and delight quite like macarons. These delicate, colorful, and flavorful confections have become synonymous with luxury and indulgence. A macaron gift box, carefully curated with an assortment of these delectable treats, makes for a charming and elegant present. Whether it's for a birthday, anniversary, or just a spontaneous expression of love, the artfully arranged macarons in a beautifully designed box create a sensory experience that goes beyond the ordinary. The variety of flavors and colors also allow for personalization, making the macaron gift box a versatile and memorable gift.

French Patisserie Names: Adding a Touch of Elegance:

The allure of French patisserie names adds an extra layer of sophistication to any gift. When selecting a macaron gift box or other confections, choosing a patisserie with a name that resonates with charm and elegance enhances the overall presentation. From the whimsical "Petite Pâtisserie" to the classic "La Douceur," the right name can elevate the entire gifting experience. Incorporating a touch of French flair not only pays homage to the origins of the macaron but also adds a sense of refinement to the act of giving.

Perfect Gift for Wife: Navigating the Realm of Thoughtfulness:

Finding the perfect gift for a wife involves a delicate blend of sentiment and personalization. A macaron gift box, with its sophisticated and romantic appeal, is an excellent choice for expressing love and appreciation. Consider selecting flavors that hold sentimental value or represent shared memories. Additionally, personalizing the gift with a handwritten note or a special message adds an intimate touch, transforming a simple gesture into a cherished moment.

Wedding Giveaway Gifts: Tokens of Appreciation and Joy:

Weddings are joyous occasions marked by love, celebration, and the exchange of heartfelt gestures. Choosing the right giveaway gifts for guests is an opportunity to express gratitude and leave a lasting impression. A macaron gift box, adorned with the couple's initials or wedding date, serves as a delightful and memorable token. The dainty and colorful macarons not only add a touch of elegance to the celebration but also provide guests with a sweet reminder of the special day.

Holiday Gift Away: Spreading Cheer with Unique Presents:

As the holiday season approaches, the quest for the perfect gifts intensifies. Instead of conventional presents, consider a "gift away" approach, where the act of giving becomes an experience in itself. A macaron gift box, filled with festive flavors and holiday-themed designs, aligns perfectly with this concept. The joy of unwrapping a beautifully crafted box and savoring each bite of these delightful treats adds an extra layer of festivity to the holiday celebrations.

Conclusion:

In the world of gift-giving, the choices are vast, but the impact of a thoughtful and elegantly presented gift is immeasurable. Whether it's a macaron gift box, adorned with French patisserie names, or a personalized present for a special occasion, the key lies in the intention behind the gift. These unique and charming ideas not only delight the senses but also create lasting memories, making the act of giving as special as the gift itself.

[minidessertcups]

Chocolate Strawberries Delivered Sydney Surprise your loved one with a ultimate strawberry bouquet chocolate-dipped bouquet with three personalized macarons. choose the flavour chocolate and strawberries and decide if you want it dipped in nuts or just chocolate and sprinkles. we are offering our best chocolate Strawberries Delivery Sydney.

[syboubou]

Bridgerton wedding set

Step into the romantic world of the Regency era with a modern twist in the "Bridgerton Wedding" custom content set for The Sims 4. Inspired by the pastel Victorian vibes of the Netflix TV show, this collection offers a contemporary approach to timeless elegance.

With a plethora of decor and clutter items, every detail of your Sims' perfect romantic wedding can be brought to life. From delicate floral arrangements to elegant table settings, create an unforgettable celebration filled with charm and sophistication.

Certain items, such as the arch, dance floors, and buffet table, require the My Wedding Stories DLC, ensuring a seamless integration of modern wedding essentials. Plus, with the SYB EAT mod's updated Maxis Match version, indulge in edible delights like macarons and wedding cake to complete the experience.

Embrace the romance of the Bridgerton era while crafting a wedding celebration that's uniquely yours !

Description

Includes 42 new items, mostly basegame compatible except the ones notified which will require My Wedding Stories DLC.

Comfort: Dining chair with our without floral arangment, bar stool, bench

Surface: Square dining table in 4, 6 or 8 people versions, Round dining table for 2 or 6 people, Cart, bar

Decor: Bouquet, cage, Ceiling flower decor, decor cake, decor macaron tray, divider (in short, medium and tall version), drink piles, gift pile, lemonade jar, welcome mirror, pergola with separated flowers, plates dining set, wall flowers in 3 versions

Lighting: Surface candelabra, floor chandelier, lanterne

Requires My Wedding Stories DLC: Drink piles for toast, buffet and fountain table, dance floor (in 3x3, 4x4 and 5x5 version), edible functional wedding cake.

Requires SYB EAT mod: Cake box (allows you to summon cake and macaron instantly); edible macaron tray, edible wedding cake

Download

Available for free download on my website !

[ladureeindia]

Indulge in the Exquisite World of Ladurée India: From Macarons to Meringues, Laduree has It All!

Ladurée India is a well-known French luxury patisserie that has taken the Indian market by storm. Their delectable array of desserts, candles, and gift boxes have made them a household name. They are famous for their exceptional quality and attention to detail, which is why their products are highly sought after by both locals and tourists alike.

One of their most iconic products is their macarons. Made with almond flour, egg whites, and sugar, these delicate pastries come in a variety of flavours such as rose, lemon, pistachio, and chocolate. They are perfect for any occasion, whether it be a gift for a loved one or a sweet treat for yourself.

Their candles are another standout product that is sure to impress. Each candle is crafted with the utmost care, using only the finest ingredients to create a luxurious aroma that fills the room. With scents like vanilla, lavender, and rose, these candles are a must-have for anyone who loves to pamper themselves.

For those who want to go all out, Ladurée India also offers macarons gift boxes that are sure to delight. These elegant boxes come in a range of sizes and contain an assortment of their most popular products, including macarons, tea cakes, and viennoiseries. They are perfect for gifting on special occasions such as birthdays, anniversaries, or even as a wedding gift.

Their pastries are another must-try item on their menu. From classic croissants to delicate tea cakes, each pastry is made with precision and care to ensure that it is of the highest quality. Their viennoiseries, which include items like pain au chocolat and almond croissants, are especially popular and are perfect for a breakfast or brunch treat.

Finally, Ladurée India's meringues are a sweet and crunchy delight that is not to be missed. These light and airy treats are made with egg whites and sugar and come in a variety of flavors such as vanilla, raspberry, and coffee. They are perfect for snacking during the day or as a dessert after a meal.

Overall, Ladurée India is a haven for anyone who loves French patisserie and luxury products. Their macarons, candles, gift boxes, pastries, tea cakes, viennoiseries, and meringues are all exceptional products that are sure to please. So, what are you waiting for? Treat yourself or a loved one to the indulgent world of Ladurée India today!

[adoreddestiny]

[Did you kiss me just to shut me up]

Zayne please!🫶🏽

ೃ⁀➷ POP UP EVENT !! — aurora’s writing corner

"did you kiss me just to shut me up?" — zayne x gn!reader

“what did i tell you about eating too much sugar?” zayne asked.

you froze, dropping the macaron onto the plastic packaging and backing up slowly. it made a soft thud against the tissue paper and, luckily, didn’t crack. though you didn’t have too much time to ruminate on it as zayne quickly closed in on you.

“but zayne…” you mumbled, looking up at him with your best impression of a wounded puppy.

he didn’t take the bait.

“there’s nothing wrong with eating sugar to a minimal degree but haven’t you had enough today?” he asked, resting his hands on his hips, “this is the seventh macaron you’ve had today alone. the box is nearly empty.”

you stare sheepishly at the half-empty box you’d been gifted by a friend recently. perhaps zayne was right. perhaps it would be safer and likely healthier if you just quit for the day. a hardy reset for tomorrow was needed.

but did he have to chatter on about the degrading effects sugar had on your health like the ingredient list on the side of a cereal box?

“are you listeni—“

you silenced him with a slight tug on his tie. your finger enveloping the fabric before crashing your lips against his in a sugary kiss. for a brief moment you swore you could taste a hint of pistachio on his lips.

his eyes widened a fraction before he kissed you back fervently. his large, calloused hand moving to rest on the small of your back.

when you can kiss him no longer (which is frankly impossible) he creases his eyebrows at you.

“did you just kiss me to silence me?” he murmurs, hand gliding up your spine.

“maybe, but do you care to explain why you taste like a pistachio macaron?”

zayne kisses you again.

[rileyslibrary]

The team is invited to a wedding. You and Ghost are trying to pass time.

———————————————————————

You walk down the candlelit path leading to the wedding reception, holding a beautifully wrapped gift in your arms. A friendly usher welcomes you with a warm smile and extends his hands, offering to take the package from you. As you hand it over, a hostess greets you politely and asks for your name. You introduce yourself, and she scans her clipboard.

Your gaze is drawn to the chateau in the distance, which appears to have been plucked from a fairytale. Questions about its history and the people who once called it home fill your mind. Who used to live here? And who is generous enough to offer its premises for newlyweds to host their wedding receptions? How old is this place, anyway?

“Fourteen,” the hostess says.

“Excuse me?”

She takes a look at the clipboard before returning her gaze to you. “You’re seated at table 14.” She repeats.

You nod and walk to the garden to find your seat. Like the chateau, the dining area outside is quite a sight: tables with crisp tablecloths, beautifully decorated with floral arrangements, flickering candles, and elegant glassware.

You spot your table; it’s almost empty, save for a familiar face sitting on one of the chairs. Well, not entirely familiar, as you only see it on special occasions when he is absolutely required to remove his balaclava.

“Nice place,” you quip, and he turns to look at you.

“It’s not mine,” he murmurs, returning his gaze to the distance.

You sigh and roll your eyes. “It was a comment about the estate, you asshole.” You explain and take a seat right next to him.

He huffs and points his thumb at the chateau. “That thing is nice?” he retorts, slowly shaking his head. “Not my style.”

“What’s your style?” you ask, hoping to engage him in conversation.

“Something smaller, simpler,” he says, looking at the chateau, “without so many... windows.”

“No windows?” You inquire, raising one eyebrow. “You’re not secretly a vampire, are you, Lieutenant?”

He smirks and rolls up his sleeves. “Me? No,” he murmurs, “but this wedding is sucking the bloody life out of me.”

“Because you were so full of it before,” you say jokingly. “Can’t you be happy for your comrades for once?”

He reclines in his chair, intertwines his fingers, and places his hands on his stomach. “Let’s just say that I could have been even happier for them in the comfort of my own home,” he replies.

You set your clutch bag on the table. “Why didn’t you just stay at home then?” You ask.

“Social obligation,” he explains with a shrug.

You widen your eyes and raise your eyebrows. “Social obligation?” You repeat, a smile forming at the corners of your lips. “That’s something I never expected to hear coming out of your mouth.”

He scoffs and picks up the wedding favour that has been carefully placed on his plate. “Oh, yeah?” He points to the golden letters on the small pistachio-coloured box, “Wait till you hear me say ‘macaron’.” He replies sarcastically, attempting to pull off a fake French accent.

You playfully put the back of your hand on your forehead, pretending to be fainting. Simon smiles and leans back in his chair, repositioning the box on the table.

“The others?” You ask, “They’re not here yet?”

He scans the area with his eyes slowly before pointing in the distance. “There’s Price talking to the couple...” he looks over his shoulder and motions towards the bar, “...and Soap is waiting for his drink.”

“What about Gaz?” You ask.

“The Sargent was talking to the maid of honour a little while ago. They could be testing the stability of the century-old furniture in there,” he speculates, looking up at the top floor of the chateau.

Your mouth drops open. “Diana, the medic?” You yell.

He presses his index finger to his lips. “Shh!” He whispers sternly.

You apologise, then place your hand over your mouth and whisper, “Diana, the medic?!”

“Oh, please,” he sneers, “as if you didn’t notice how they greet each other at the base.”

“I had no idea!” You reply, surprised.

“Well, maybe if you stopped talking so much and started paying more attention to your surroundings, you’d notice things a little bit more.”

You stick your tongue out at him and mock his statement. He smiles and gently nudges your leg with his.

“You wore heels.” He comments, looking down at your feet.

“I did,” you confirm, “and what of it?”

He clears his throat, smirks, and shifts his gaze to the horizon.

“What?” You repeat.

“Nothing.” He responds, and his smile broadens.

“Tell me!” You command and crack a smile.

His shoulders move up and down as he suppresses his laughter. He’s thoroughly enjoying watching you beg for an answer. You pinch his arm, and he groans.

“Hey,” he says between laughs, grabbing your wrist to stop you. He gestures towards the distance, where the maid of honour walks to the front of the stage, explaining something to the DJ while instinctively fixing her hair.

“I wonder how long it will be before Kyle appears.” You mumble.

Ghost turns around. “Not long,” he says, motioning towards the bar. You turn to face Soap, straightening Gaz’s tie.

“You think MacTavish knows?” You ask.

“Soap?” Ghost asks, shaking his head. “Nah.”

“Why not?”

“Look at him,” he orders. “Would he be so focused on fixing Gaz’s tie if he knew? On the contrary, he’d be bugging him for details.”

You place your hand on his shoulder and lean closer to his ear. “Yes, but we know about their secret endeavours,” you whisper, “what do we say to him?”

He tightens his grip on your wrist and widens his eyes. “We say fuck all,” he replies sternly. “I told you, observe more and talk less.”

“Oh, unless you get to gossip with one of your teammates instead?” You tease.

“I’m not gossiping!” He protests. “Gossiping involves judging other people’s life choices.”

You lean back in your chair and cross your arms. “And what is it that you do, Lieutenant?”

He shrugs. “People-watching.” He states.

“People-watching.” You repeat.

He gives a nod. “And I guarantee you,” he murmurs, “that someone here is doing the exact same thing to us: watching us laughing, me pushing your leg, looking at your heels, you pinching my arm, whispering in my ear. Do you think we’re the only ones who keep an eye on others?”

You blush and look around, hoping to spot the perpetrator who will prove Ghost’s theory.

“You mean to tell me that other people are watching us and think we’re flirting?” you ask, embarrassed.

“Aren’t we?” He smirks.

You blush even more and sit up straight. “Yeah,” you admit with a smile, “we are.”

———————————————————————

A/N: Thank you to that anon who inspired me yesterday. I may have written half of the story while at the wedding reception. 😬

[jacky93sims]

Gift Boxes "Macaron" Decorative for The Sims 2

These are 4to2 conversions from Somik&Severinka, low poly. They are decorative only and some of the items are slaved to others* so be sure to have all the files in your download folder. Found in deco-miscellaneous section of Buy Mode.

DOWNLOAD HERE

*Open box is slaved to the closed one. Tumbler is slaved to the open box. Open tumbler is slaved to open box and tumbler. Half macaron is slaved to the full one.

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

If you want to support my creations, you can send me a donation with Paypal or Ko-fi ☕ If you want to ask for a Paid Commission, HERE you can find more details. Thank you <3

[adrienneleclerc]

Heyy can you write a onsehot of charles being really really really clingy to the reader ,like wanting cuddels kisses

YES!!!!! I don’t think I ever wrote Charles in a clingy way so it’ll be fun to try!

Attached at The Hip

Pairing: Charles Leclerc x Hispanic/Latina reader

Summary: Charles has a break between races and decides to spend it with his girlfriend. However, his girlfriend is not paying attention to him.

Warning: spelling and grammatical errors

A/N: sorry it’s been a while since I have posted anything, I went to California as my graduation gift. Thank you for your request! I am so happy you like my writing enough to request a oneshot! If I haven’t gotten to your request yet, I AM WORKING ON IT, te lo juro por las haditas.

Charles had a 3 week break between races and what better way to spend this break than with his lovely girlfriend? When Charles came back Tuesday afternoon, he cuddled with his girlfriend, they watched a movie together, he gave her many kisses because he missed her so much. However, Wednesday morning Charles woke up without Y/N by his side and with the smell of baked goods. Charles walked into the kitchen and saw Y/N with her cupcake apron, frosting one batch of cupcakes, pulling another batch out of the oven, and putting another batch in the oven.

“Mon ange, it’s 7 am, what are you doing baking?” Charles asked.

“I received an order for cupcakes, muñeco. It’s a birthday party so I’m making cupcakes for the children and for the adults. I made margarita cupcakes for the adults and s’mores cupcakes for the children. I obviously wanted the cupcakes to be fresh, the party starts at 1, that also gives me time to deliver these.” Y/N said, showing Charles the tray of macarons that were made yesterday before he came over. “I spent the entire morning frosting them. If you can take the cupcakes out of the oven when the timer rings, I would greatly appreciate it.”

“I thought we were going to spend the day together.” Charles pouted, getting closer to hug Y/N but she walked away from his hug.

“Muñeco, i would love to cuddle you, but I have to deliver these to the café before they open.” Y/N packed the macarons in boxes very carefully and left the apartment, leaving a very sad Charles. When the timer dinged, he took out the cupcakes using Y/N’s oven mitts and placed them on top of the stove, turning off the oven. Y/N got back with bags of groceries for her apartment and her business.

“Ma Belle, are you still going to bake?” Charles asked.

“Charles, i supply macarons everyday for a café plus personal orders. I’m a busy girl, muñeco.” Y/N responded, Charles hugged her from behind.

“Can’t you take a break, please.” Charles whispered in her ear, kissing her neck as well.

“Muñeco…” Y/N whines

“I haven’t gotten any attention today.” Charles whined

“Let me frost the cupcakes and I’ll give you all the attention you want. Until 12 that is, then I’ll have to deliver these cupcakes.” Y/N said.

“I’ll take it.” Charles pulled away from Y/N, kissing her and letting her do a baker’s job. As soon as she finished frosting the cupcakes, she laid down with Charles and he was very happy with her in his arms. They watched the Spanish TV show “Ni Una Más” with English subtitles for Charles when Y/N’s phone rings, it was the mom who was throwing the birthday party.

“Hello, yes the cupcakes are ready, I’ll be over there in a few. S’mores cupcakes for the kids and margarita cupcakes for you guys, alright, bye.” Y/N hung up the phone. “Muñeco, I gotta go.” Y/N tried to get up but Charles held her tighter.

“No, please stay.” Charles begged against her neck.

“Muñeco, this is how I make my rent, I have to drop off the cupcakes.” Y/N said, getting up successfully and putting the cupcakes in their respective containers. Charles got up as well.

“At least let me drive you.” Charles said.

“Nope, you’re staying here like a good boy, okay.” Y/N said, opening the apartment door with cupcake boxes in hand. “Stay…good boy.” Y/N left the apartment, leaving Charles again.

After Y/N was paid 200 euros for the cupcakes since they are flavors that not everyone else makes, she went back to her apartment and found Charles on the couch.

“Finally, you’re home! Let’s spend some time together, yes? We should go out on the yacht.” Charles said, “or we could stay in bed,” Charles hugged Y/N from behind.

“You’re so clingy. But you’re adorable, let’s go.” Y/N said. Charles silently cheers and grabs Y/N’s hand to lead her into her bedroom so they could watch TV and rot in bed together.

The End

I hope you like it, I don’t know how to write “clingy” because I have a fearful avoidant attachment style so I don’t know what “clingy” typically looks like but I hope it’s acceptable

[fluentmoviequoter]

We've Got Time

Requested Here!

Pairing: Tim Bradford x fem!French/American!reader

Summary: You return to Los Angeles from France to visit your childhood friend Lucy Chen and find everything your heart has needed.

Warnings: fluff, r makes Tim a little nervous

Word Count: 1.6k+ words

Masterlist Directory | Tim Bradford Masterlist | Request Info

“Come on!” Lucy groans. “I told you not to eat macarons when you can’t share.”

You smile guiltily and set the pastel pink macaron back on the hand-painted dish beside your phone. “Sorry, Luce.”

Lucy sighs, and a pang in your heart reminds you how much you miss her. She became your best friend during summers in America as a kid, but you haven’t had a chance to visit the States in too long.

“How’s policing going?” you inquire.

“As good as it can, I guess. Tim is still grumpy and finds something wrong with most of my decisions, but I’m learning.”

“You’re good at everything you decide to put your mind to, Lucy, and no matter what this Tim guy says, you’re going to be a great cop.”

“I think an éclair would make me a better cop,” Lucy replies with a dramatic pout.

“Éclairs au chocolate make everything better.”

“Boot!” someone yells in the background, causing Lucy to roll her eyes.

“Bye, Lucy,” you say. “Je t’aime.”

“If you really loved me, you wouldn’t tease me with macarons and French countryside on all of our calls. But… I love you, too.”

Your phone screen changes as Lucy ends the call, and as you trace the paint on your plate with your eyes, you decide what to do. It’s time to visit your best friend.

You straighten your jacket as the U.S. customs officer looks through your bag. Your French and American passports sit on the metal desk as he lifts a wrapped Saint Laurent box.

“Uhm,” the man begins before mouthing a few words. “Contenu de cette…”

“I speak English,” you offer with a smile. “It’s a purse, gift for a friend.”

He nods and returns the box to your suitcase before he leans forward to zip it. “You’re free to go. Welcome to Los Angeles.”

“Thank you.”

As you pull your suitcases through Los Angeles International Airport, you smile. Your excitement to surprise Lucy increases as you near her police station, hoping to brighten her day.

“You’re  looking for Chen?” someone asks.

You look up from your phone and across the police station lobby. The officer is handsome - stern but attractive, which tells you he’s…

“Officer Bradford, I presume,” you reply as you stand. “I am. I understand if she’s busy, though. I can surprise her later.”

“Surprise? Oh, you’re the friend that lives in France.”

Your eyes widen in surprise that he’d remember that. When you nod, he turns and walks away. Left to stare after him, you shrug and pick up your bag. You have Lucy’s address, so you’ll wait for her at her apartment.

“Yes, sir,” Lucy says.

You stop and watch the doorway where Tim went, and when Lucy steps through, she freezes.

“No more French countryside in the background, as requested,” you joke.

Lucy gasps as she runs toward you, and you’re wrapped in a signature Lucy hug. You tighten your arms around her as she whispers how much she missed you.

“Napa’s not close enough to the French riviera for you, Chen?” Tim asks as she steps out of your arms.

“Oh,” you tut, shaking your head at him. “There’s no comparison, mon chéri.”

Tim’s lips quirk up as he tilts his head to the side. You ignore Lucy’s questioning look or her growing smile following your pet name.

“I know you’re at work,” you tell Lucy, “but I just had to let you know I was here.”

“Thank you! I’ll give you a key to my apartment and you can stay with me, okay?”

“Lucy, I can’t impose-“

“Forget I asked, I’ll get the key.”

Lucy rushes away before you can argue further, and you’re left alone with Tim again.

“Thank you for letting me see her,” you say. “You didn’t have to do that.”

“I just didn’t want to hear her complain about missing you for another hour of patrol.”

You smile and agree, “Sure.”

“Uh, so, how long are you in town?”

“I’m not sure yet,” you answer with a shrug. “I came in on a one-way ticket.”

Tim nods, his fingers fidgeting along his belt. “Chen’s taking a while.”

“She is.”

After an awkward pause, Tim sighs and opens his mouth, but nothing comes out.

“Yes?” you encourage.

“If you need anything while you’re here, I could- could help you out. If you want.”

“And how would I be able to ask for your help?”

“I could give you my number.”

“What would Lucy think?” you ask quietly, smiling so Tim knows you aren’t saying no.

“Probably a lot.”

You laugh as you pass your unlocked phone to Tim. He types his information in quickly, then sends himself a text before he returns your phone, his fingers brushing yours.

“Here you go!” Lucy announces as she returns. “Make yourself at home, and I’ll be back around 7, after my shift ends.”

“Merci, amie.”

As you hug Lucy, you wink at Tim over her shoulder. A trip to Los Angeles was the right choice for more reasons than you thought.

“What’s mon chéri mean?” Tim asks as he and Lucy leave the station after their shift.

“I think that’s a question for the one who called you that, Tim,” Lucy replies. “Maybe you should take her out to dinner and ask all about it.”

“But we-“

“You’re terrible at hiding your vast emotional range, Tim. Call her.”

The next night, you meet Tim outside a restaurant of his choosing. After you gifted Lucy the YSL bag and a vintage band t-shirt, she repaid your kindness by letting you borrow a dress and helping you prepare for your date with Tim Bradford. Now, you laugh to yourself as Tim walks to greet you.

“Petit Trois,” you murmur. “You do know that taking a French girl to an American French restaurant is probably a terrible idea, right?”

“Probably. But the chef is French, and you’re the only person I know that can tell me if this is authentic cuisine,” Tim answers. “Unless you’re in the mood for American, in which case, there’s a McDonald’s down the street.”

“No, let’s try little three. If they don’t have éclairs au chocolate, though, you owe me a Frosty.”

Tim offers his arm, and you loop your arm through his as he leads you inside. The conversation comes easily, and between Tim, Lucy, and all of the good memories you have here, you’re beginning to wonder if you even want to return to France anytime soon.

“You met Lucy when you were kids?” Tim inquires after you order.

“I did. My dad’s American, and we spent summers in California when I was young. Lucy was the best friend I ever had, and we stayed close. Even after I moved back to France full-time.”

“What’s your favorite thing about France? Besides the pastries, of course.”

“The scenery, the slow and easy pace. It’s so different from America, but it’s beautiful.”

“It sounds amazing.”

“What about you? What makes California home?”

“The Dodgers.” You shake your head, and Tim offers, “Everything I love is here. It’s all I’ve ever known, and I feel most like me in Los Angeles, I guess.”

“That’s beautiful, mon chéri.”

Tim still doesn’t know what it means exactly, but he falls for you when you take his hand and call him yours. Everything that you love about France, what makes it beautiful and special to you, he sees it in you: your beauty, kindness, and grace. Lucy seemed to think something would happen between you and Tim, and, for once, he wouldn’t mind if she was right.

A week after arriving in Los Angeles, you’ve settled into Lucy’s guest room and have made no plans to leave. You’ve gone out with Tim, caught up with Lucy, and remembered why you loved summers in Los Angeles.

“Lucy,” you begin as you bake macarons together. “Can I ask you something?”

“About Tim?” she guesses.

“Not just Tim. I… I’ve been thinking a lot and I’m not sure I want to go back to France. Not for a while, at least.”

“Are you serious?” Lucy asks excitedly, dropping her spoon onto the counter. “Don’t say stuff like that if you don’t mean it.”

“So, you’d be okay with it? Me staying? I could get my own place or pay rent, whatever, but…”

“Of course, I’d love to have you here!”

“Do you think Tim will want to keep seeing me if I stay?” you ask softly.

Lucy lays her hands on your shoulders and smiles. “Tim feels exactly the same. He wants you to stay because he likes spend time with you. Maybe even more than that.”

“But, he-“

“No,” Lucy interrupts. “Trust me on this. You have to follow your heart. You taught me that when we were kids, remember? My heart couldn’t buy me a plane to France, but it was still good advice.”

You nod and lean forward to hug Lucy. “Merci,” you say against her shoulder. “I’ll follow my heart.”

Lucy pushes you back and points to the door. “Do it now.”

“The macarons,” you argue.

“I can finish them!” she replies. Then, she purses her lips and admits, “I can do my best.”

You assure her they’ll be perfect before you grab your bag and rush out the door. Your outfit feels incomplete without the jacket you like to wear over your tied shirt, but it’s the least of your concerns as you follow your heart straight to Tim Bradford.

“Hey,” he greets as he opens the door. “Did we have plans? I was just-“

“Je t’aime,” you interrupt breathlessly. “I love you, Tim. And I’m staying in the States because all that my heart wants is here.”

“Don’t stay just for me or Lucy, okay?” he says, stepping toward you. “Whatever you want-“

“It’s all here. I want to stay.”

Tim smiles and says, “Well, with all this time, maybe you can teach me how to make your first love.”

“Éclairs au chocolat?” you fill in. “Anytime, mon amour.”

“What are you calling me?” he inquires.

You lay your hand against his cheek and promise, “We’ve got time for you to learn.”

[pixelglam]

wedding day essentials by Amelie

in celebration of my wedding today (07/28/23) I decided to put together a little list of my favorite custom content for my sims' weddings.💍

table setting | flower bouquet | candles

ring | cupcakes | gift box

wooden sign | wine glass | perfume

guest book | van cleef necklace | dinner bowl

cake | candle holder | macarons

credit @xplatinumxluxexsimsx @pierisim @soloriya @serenebluesims @pinkbox-anye @cmdesigns @plushpixelssims @myshunosun

[ryuryuryuyurboat]

8 letters, 3 words!

synopsis: confessions are tricky.

genre: fluff

characters: lyney x gn! reader

warnings: modern (college) au, reader is referred to in 2nd person, navia + lynette cameo

a/n: hehe hi @ariicandy! i'm your secret admirer for @ecrin-de-litterature's kiss don't tell event :> hope you like this gift hehe happy valentine's!! likes, reblogs and comments highly appreciated!!

©2024 ryuryuryuyurboat. do not repost, translate, plagiarise, or modify in any way, shape or form.

masterlist

“oh my, y/n, you really do have expensive taste.” navia grins at you from across the table. “did you win the lottery, or something?”

you huff. “no, i found them on my table.” the second you open the lid of the (previously) beautifully decorated tin box, the sweet fragrance of macarons wafts into your nostrils— you almost miss the way your friend’s jaw drops as she openly gapes at the treats. 

“what?” 

“you… er, well, do you know what those are?” navia gleefully looks between you and the macarons.

there’s a soft clink as lynette sets down her teacup. “5 bucks they have no clue,” she bets, earning a soft “tsk” from you and a smug navia crossing her arms as she leans back in her chair. 

“of course i do! they’re macarons! hey–” you protest, as navia dissolves into giggles and lynette sighs, “hey– listen, listen, i may have flunked midterms but that doesn’t mean i—stop laughing!—that doesn’t mean i don’t know a sweet treat when i see one, okay!”

lynette leans forward, an odd glint in her eyes. “these aren’t your ordinary macarons, you know. there’s only one bakery that sells them like this, and people queue for hours just so they can get their hands on one of these– they only sell eleven boxes each day, mind you. it’s like you’re saying your louis vuitton is just some random bag you picked off the streets. a single box can quite literally cost you the skin of your a–”

you cut her off. “i think we know what you mean, just take some if you wanna try ‘em, okay?” 

“still, who’d gift you something so expensive?” navia muses, chewing on the lemon macaron she’d nicked while you weren’t looking. 

“probably the same mystery guy who gave me that plushie bouquet the other day, and then those chocolates from yesterday, and also probably that box of pâte de fruits…” you hum in thought, utterly oblivious to your friends’ astounded gazes.

“...y/n, i think you might have a secret admirer.” 

“wha– hey, wait! what was with that tone when you said ‘who’d give me something that pricey’? you tryna say i’m not worth those?!?”

laughter echoes across the empty cafeteria as you lunge at navia and screech something about wanting her to return the macaron. none of you notice the pair of periwinkle eyes fixed on your figure from afar.

—

“ooooh, does someone have a secret admirer~?” navia peeks over your shoulder at the white envelope lying innocently on your desk. “y’know,” she continues, unfazed by your side-eye, “if it’s the same guy that got you those macarons, maybe you should consider getting–”

“shut up,” you grumble, feeling your ears heat up, “i don’t even know who gave me all these.” 

“do people not normally sign their names somewhere?”

“just the initials.” you unfold the enclosed paper, pointing to the very bottom, where the letters LS were printed. “who’s that supposed to be? lonely spirit?”

you don’t see a certain someone’s eyes dim when you don’t bother reading the letter and shove the envelope into your bag.

—

13 february. 7 days since you started receiving letters. 7 days since you got your first plushie bouquet (how the sender knew your favourite blooms and even your favourite character was a mystery you had yet to solve). and 1 day before valentine’s. 

the letter you got today was way simpler than the flowery words that filled the pages from before:

3 boxes, 8 letters. think you’ll be able to figure it out, ma chérie? that’s the key to your last gift.

(hint: the way each letter starts is important. good luck♡)

“the way each letter starts?” lynette shrugs, “no idea. probably something like the first letter of the first word.”

“lynette,” you begin, “you’re a genius!”

one problem, though. you only received 5 letters. oh, well, didn’t hurt to try, right?

“let’s see…” you lay out the letters on the table, trying hard to ignore the contents that made you blush so furiously in the safety of your bedroom. “u, l, v, o, i, e…” you mutter, before navia gives you a light shove.

“no way it’s taking you so long, isn’t it already so obvious?”

“???”

“rearrange the letters—where’s my pen— and what do you get?”

you stare mutely at the letters. “...i love u.” you read, before you’re hit with a realisation.

“wait– boxes are containers, and then words are like containers for letters– and then, and then… and then i love you makes up eight letters in three letters! i’m a genius!”

“if you’re such a genius, you should’ve noticed a certain someone staring at you.” lynette nods at a point behind you, “go get your man, y/n. i don’t wanna hear complaints about being single for valentine’s.”

you turn– and there stood lyney snezhevich, in all his glory, a bouquet in his hand. he offers you an apprehensive smile as he extends his arms for you to accept the flowers—your final gift— and averts his eyes. 

“seems you’ve managed to crack the code, ma chérie. now, then, if you hadn’t known from the letters… will you be my valentine?”

taglist: @yinyinggie @lynyluvr @kazemiya @meidnightrain @thexianzhoujade @dailypenpen (send ask to be added to taglist!)

if you liked this, do consider dropping me a follow for more :>

[sleepynoons]

Made for You

You're a patisserie, and now, also the proud co-owner of your own restaurant, Zhuming Dessert Bar. You're new to this whole CEO thing, and you're hoping to seek some support from those around you – like the head chef next door!

patisserie!f!reader x chef!jiaoqiu, modern!au, sfw

word count: ~9,100

cw: explicit language, use of poisons, a lil slow burn lol

notes: i haven't played through the full story quest, so sorry if jiaoqiu is slightly ooc lol but he is blind and can only eat spicy foods yeet otherwise, wanted to write smth fluffy for this tragic, tragic man. and i also wanted to geek out about delicious east asian food yep.

thank you so much to @lychniis for beta-reading and for helping immensely with the pacing of this piece! @pawpiefawn i hope this story is at least 1/1000th as sweet as you are, and welcome to the hsr hell hole <3

I. TARO Macarons and Winter Melon Cookies

Crush almonds. Toast and grind sesame seeds. Mix egg whites with brown sugar. Skin, cut, mash taro root. Bring water to a boil. Top cookie dough with candied winter melon.

The sun starts filtering in through the window.

Steam soy milk until it foams. Melt gelatin. Frost thinly. Turn off the oven and stove. Slice coconut jelly into thin, small squares. Put everything into the fridge.

The day of a patisserie begins early – 4:30AM for you. Although you’re the head of your restaurant, the Zhuming Dessert Bar, you’re unable to separate yourself from the habitual duties of prepping, cleaning, getting a head start. To be fair, it would also be improper of you to leave such a task to your teammates. After all, these macarons and cookies are a gift for your neighbors, a first impression to the locals of not only the dessert bar, but primarily, the food it serves. The taste and presentation have to be perfect, and there’s no need to burden everyone else with an otherwise tedious and irrelevant task.

The Zhuming Dessert Bar is located in a busy food district, where there are various other diners, cafés, hole-in-the-wall gems, all waiting to be discovered and savored. After a long process of bidding and negotiating, you managed to snag a larger space, a one-story building sandwiched between a complex that housed several small businesses and a well-established hot pot spot. Unsurprisingly, a large majority of the stores in the district aren’t open in the morning, due to the lack of customers, and you only have to make a few runs.

As the time approaches 7AM, you begin to make your way out.

“Good morning, everyone!”

Those are the first words exchanged between you and your team, aside from the occasional “behind” or question, and you giggle as you’re greeted with a chorus of tired moans and lazy waves.

You ask, “I’m gonna head out – no more than two hours. Can someone meet with the vendors while I’m gone?”

Someone next to you nods, and you beam at them as you leave with a few boxes of the treats you made.

You only have three stops this morning – a trendy café co-owned by two college drop-outs, a Japanese, lunch-only spot run by an elderly couple, and a Western brunch place known for its omelettes.

The college drop-outs, acting much like their age, cheer when you hand over their sweets and quite literally gobble them up in front of you. By the time you leave, you’ve been unofficially adopted as their favorite “next-door aunt.”

When you arrive at the Japanese restaurant, only the wife seems to have arrived, and she pauses from her prep work to bring you inside to chat over cups of steaming green tea. Though the conversation is brief, the two of you quickly go down a rabbit hole, discussing the best brand for knives, how to tell when a daikon is ripe, which fruits are in season at the moment. As your exchange wraps up, you promise her you’ll return, at which she slips a napkin into your palm that has “Free Meal Coupon” scribbled on it with haphazard handwriting.

The American brunch restaurant is already bustling with noise, and a sous chef comes to welcome you at the front door. He’s polite, a little younger than you, and has the excitement of someone just starting off their career. You tell him good luck, and he responds likewise, wishing your dessert bar success.

Everyone seems pleasant and friendly, and you feel a rush of eagerness to hurry back to your restaurant. 

When you return, you can’t help but pause in front of the Zhuming Dessert Bar. You admire the spray-painted logo on the windows, the clean and modern architecture of the building, the little signboards out in front with chalk writings of recommendations and prices. Yesterday was your dessert bar’s opening day, and now, you and your team are about to embark on your first full week. Instead of feeling the daunting weight and pressure, you’re restless, hands and wrists itching to pick up a spatula, mouth salivating at all of the syrups and icings you’ll have to taste-test, feet poised to navigate through a crowded kitchen. After a few more seconds of admiring, you can’t hold back any longer and burst in through the back door, absolutely needing to get back to work.

Time passes quickly for all chefs. Even though you’re surrounded by timers that count down to precise milliseconds, the minutes and hours add up, and by the time service has ended, you truly don’t feel the passage of the day until you loosen the apron wrapped around your waist and sit down for a brief break. But you’re not done with all of your work quite yet, and you leave the cleaning and tidying to the others so you can make your last runs of the day.

You had taken a brief intermission after lunch to make the majority of your visits, so the only remaining restaurant on your list is the hot pot place right next door. If you remember correctly, the restaurant’s actually part of a larger chain, Yaoqing Hot Pot, that’s known for offering the spiciest yet most mouth-watering Szechuan flavors.

You jog over to the entrance, and peeking through the glass, you can see a man with peach pink hair sitting at the bar. He’s not wearing a uniform or eating, so he’s neither a cook nor a customer. That must mean he’s either a welcome guest or the manager.

You knock on the door, hoping to grab the attention of the man. His head does perk up, and he faces the door – but makes no effort to get up. You wait for another minute or so, before knocking again. Finally, the man rises from his seat, still facing you, before grabbing a cane and making his way over to you. As he approaches, you can see that his eyes are closed, and you almost fluster with humiliation.

As the man opens the door, you immediately bow, 90 degrees at the waist. “I am so, so sorry for bothering you!”

With a light laugh, the man replies, “No problem, but unfortunately, we’re not taking any more customers for the night.”

You straighten up and hold the box out in front of you. “I’m not a customer, actually. I’m from next door, we just opened.” You quickly introduced yourself and explained the contents of the box to him.

He pauses before slowly extending his palm, face up, out in front of him, on which you place the packaged macarons and cookies.

“Please enjoy! And have a good night!” 

Fearing that you’ve not only inconvenienced the man but also taken up too much of his time when his restaurant’s still crammed with customers, you bow again, despite knowing he won’t see, and scuffle away, only peering behind your shoulder once to see the man still at the door and “looking” down at the box.

II. Anmitsu

“Chef!”

The kitchen’s always loud, from boiling pots of syrup to whirring mixers kneading dough to blenders grinding up crackers, but never because of the people. It’s rare, in the first place, for someone to look for you unless you’re requested to taste a component or item being served that night, but the urgency of the call tells you it’s something different this time.

You rush over to the back door, where one of your pastry chefs, a fresh graduate from culinary school, is frowning beside an equally distraught vendor.

You pat your chef on the shoulder and wave cheerily at the vendor, “Hey, whatever the problem, there’s a way out. What’s going on?”

“We’ve run out of geomeunpat,” the chef responds.

The vendor chips in as well. “There wasn’t an order for the black adzuki beans, and I don’t have any extra. I’m so sorry!”

You nod in understanding. “Don’t apologize. Gimme a second to think.”

Geomeunpat, or black adzuki beans, is crucial to making white adzuki bean paste, which in Korean cuisine, is used to make rice cakes and other confectionery. Adzuki bean paste is also an irreplaceable ingredient for anmitsu, a Japanese dessert that typically consists of sliced fruit, kanten jelly, and rice flour dango. Given that it’s summer, your tasting menu has a few limited specials, and geomeunpat is needed for almost all of them. 

You ask, “Do we have any canned red bean paste?”

Your pastry chef goes to check the pantry and returns to report a number of cans.

“Alright, let’s do this.” You turn to the vendor. “We’re so sorry. Thanks for all of your help, and we’ll see you on Friday at this time, right?” The vendor confirms before leaving. Then, you turn back to your pastry chef. “Let’s substitute with the canned anko for today, but can you call me when you’re making the mitsu? We might need to adjust the sugar content of the syrup, or else it might be too sweet otherwise.”

“Yes, chef!”

“In the meantime, I’ll run to the market to see if there are any raspberries or cherries that can cut through the taste of the anko. Be right back.”

True to your word, you dash the few blocks to the farmer’s market, located at a nearby park with an open field and seating. It’s already mid-morning, so it’s likely that all of the best batches are gone, but there should be enough left over for you to find sufficient ingredients.

As predicted, the market crowd is waning, with many customers having already finished their shopping and gone home or enjoying their purchases at the picnic benches and tables. You look around, skittering around here and there, as if you’re a little child playing hide-and-seek, constantly changing your hiding spot.

This one’s no good either. Just as you take a step back, though, you bump into someone – wait, no, you step on something.

You look down, and you notice you’ve stepped on the ball of a white cane.

“Oh, shoot, sorry!” You jump away and nervously look at the owner of the cane. Your nervousness, though, is quickly replaced with something else, your eyes widening and brows raising.

You blurt, “You’re from Yaoqing Hot Pot!”

Behind the pink-haired man is a younger girl, brown hair tied into long, streaming pigtails and eyes piqued with childish wonder and unbounded curiosity.

The girl asks, “Chef, do you know this person?”

“I’m not quite sure.”

You speak up. “Yes, we have! Only very briefly, though. I dropped by with some treats, on behalf of the Zhuming Dessert Bar.”

Suddenly, the girl lets out a scream, at which you and the man wince. “Wait, did you bake those? They were delicious!” The girl clamors over to you and grabs you by the shoulders, shaking you back and forth. “How did you know to pair the taro filling with toasted sesame seeds? And the winter melon cookies were a spin on the traditional lao po bing, right? How did you come up with these ideas? Just hearing about them made my mouth water, but the real deal was –“

“Sushang,” the man interrupts sharply, “you’re being rude.”

“Oh, right, sorry.” The girl, Sushang, releases her hold on you with an awkward chuckle before returning to the man’s side.

You shake your head with a bright smile. “No, not at all! I’m glad you enjoyed them.”

Sushang gleams at you. “No, but seriously, they were delicious. You said you were from the Zhuming Dessert Bar, right? Are they sold in-store?”

“Yes, I’m the head chef at the dessert bar. Unfortunately, we don’t plan on putting them on the menu for a while because they still need some work.”

“More work?” Sushang’s jaw drops wide open in disbelief, and you shrug.

The man says, “Sushang, you should know that every item on a tasting menu is chosen with utmost patience and care. It can take months to perfect a new item.”

“Yes, chef, but I just can’t imagine how you could do even better.”

You chuckle. “I’m glad, then. If they ever make it on the menu, I’ll be sure to let you know.”

With happy claps, Sushang cheers. As for you, you turn towards the man.

“If you don’t mind me asking,” you say, “I never quite got your name.”

He gives you a small smile in the form of pursed lips. “Jiaoqiu, head chef at Yaoqing Hot Pot, though I don’t do much of the cooking anymore.”

“Well, Jiaoqiu, it’s very nice to meet you. Do you happen to have any thoughts on those treats I gave you?”

Before Jiaoqiu can respond, Sushang answers first on his behalf. “Oh, our chef never eats anything made by other people! He doesn’t even try my cooking, so I don’t even know how to improve!”

The chef nudges an elbow into his employee’s ribs, who winces and whimpers at the pain.

You simply just watch the interaction before saying, “No worries, I get it. Though, I feel like your name is familiar, Jiaoqiu…”

You tilt your head, attempting to recall. His name reminds you of a news headline, something about culinary school and graduation, but nothing else beyond that. Sushang looks like she can barely contain herself, but the set expression on Jiaoqiu’s face prevents her from actually spilling the truth.

Regardless, you move on. “No matter. Anyway, I’m guessing the two of you are grabbing some ingredients, yeah?”

“Yes,” Jiaoqiu affirms. “We always source our fruits locally. How about you?”

“Oh, I’m also looking to buy some fruit!”

“Then come with us!” Sushang suggests. “We know the best vendors in town.”

Before you can even ask if that’s alright with the Yaoqing’s head chef, you’re already pulled along by the arm and tugged towards a tent near the end of the market street.

III. Penghu Salty Biscuits

“Two beers please.”

You sigh, setting down the hardcover menu on the table. Yaoqing Hot Pot is packed with people, even though it’s late at night, 11PM. To be fair, the hot pot chain is a combination of a hot pot buffet and bar, so it makes sense that the store’s open until the unruly hours of the night. But while all of the customers seem to be partying and having the time of their lives, you and your co-owner, Yukong, sit tiredly across from each other.

“How is it only the third week,” you groan as you drop your forehead onto the table.

A waiter comes over to drop your drinks off, and Yukong takes a quick gulp from her chilled mug.

“Tell me about it,” she sighs.

Yukong co-founded the Zhuming Dessert Bar with you. In fact, the two of you grew up together, and have been inseparable ever since elementary school. When she transferred middle schools, you begged your parents to transfer you as well. When you both were preparing for college entrance exams, you chose the same university as your top pick. When you went to baking school, she got into a neighboring MBA program so that the two of you could continue rooming together. And when you both came up with the idea of starting a restaurant together, the logistics and enthusiasm naturally fell into place.

“That customer just wouldn’t back off,” Yukong grumbles. She takes another drink before picking up her chopsticks, skewering a slice of fatty beef, and dropping it into the boiling tomato broth. “He clearly already got a serving of the ice cream – I saw it with my own eyes! But he just wouldn’t stop lying and making a fuss.”

“I know,” you bemoan. “I’m just glad I have you to handle these kinds of customer problems. I would’ve just cried on the spot.”

“Oh, you wouldn’t.” She captures the beef with a flick of her wrist and drops it into her sauce bowl. “I just feel bad for Yunli. You know how she is, hot-tempered and impatient, but even she wouldn’t dare speak up against a customer. But you could tell it was taking every inch of her strength to not, just, yell back.”

“Yeah, Yunli was completely out of it for the rest of her shift.” You shake your head as you ladle a knotted bunch of Konjac noodles onto your plate. 

The tomato soup, despite being completely plant-based, is rich, almost too aggressive in its flavor. But when soaked up, the oil and fragrance of the broth fuse seamlessly into the unseasoned nature of hot pot ingredients, so much so that you can arguably eat everything without dipping it in sauce. Still, you drench half of the noodles into your mixture of sesame oil, peanut sauce, green onions, and garlic. When you take your bite, you hum so happily, the chewiness of the Konjac providing great texture while heat permeates throughout your entire body, melting away the knots and strain in your muscles.

“This is so good,” you garble through a mouthful. Yukong’s also entranced with her bite of fish cake, and can only nod in agreement.

Once you finish the Konjac noodles, you slide in a platter of cabbage slices, balls of shrimp paste, and tofu squares.

“Anyway…,” you start. “Next time, I don’t think we should even bother. Most of our customers are reasonable, anyway, and it’s honestly not worth it.”

Yukong frowns at the suggestion. “Are you sure? Because, on the other hand, I don’t think we should tolerate this behavior at all.”

“I know, but I don’t want the other pastry chefs to worry about stuff like this. Besides, we always make enough of everything. Otherwise, the extras would all go to waste, and I can’t keep giving Granny Toka and the college kids our leftovers.”

Yukong huffs and crosses her arms, a pointer finger tapping impatiently at the juncture of her elbow. Yet, Yukong can’t seem to come up with a response, so she acquiesces.

“Yukong…,” you mumble. You look at her, a little expectantly and a lot more nervously.

She slides her arm across the table, a gesture for you to do the same. As you put your hand on top of hers, she says, “I’m not angry. I’m just frustrated. You and the other chefs are our top priority, and I understand you want to avoid causing them as much stress as possible. I’ll keep that in mind next time.”

Yukong’s always been like this – able to read your mind, say the reassuring things you need to hear at the right time, find the best solution without compromising anyone’s feelings. You rub your thumb over the back of her hand lovingly before someone calls out your name.

“Hey, you managed to come!”

You turn to the side to see Sushang. You exclaim, “Yes, we did! Thanks for having us! The food’s amazing!”

“Of course! If you ever want another discount, just let me know.” Sushang wiggles her eyebrows, and you and Yukong laugh at her antics.

“This is Yukong, my co-founder,” you introduce. 

Sushang steps aside, and only then do you realize someone’s behind her. Which is odd, because the man’s absolutely looming over her, but something about his quiet demeanor must’ve concealed his presence. 

Sushang says, “Nice to meet you, Yukong! This here is Moze, one of our sous chefs. Moze, she made the macarons and cookies we had a few weeks ago.”

Moze stiffly nods, but as soon as Sushang mentions your desserts, a hopeful glint in his eyes appears.

“You know,” Sushang continues, “I’ve only seen Moze talk so much about someone’s cooking, like, literally a handful of times. He rarely compliments other people, but he totally ranted when he ate those sweets of yours.”

Moze scoffs and knocks Sushang on the back of her head. “We’ve told you so many times to not run your mouth.”

You and Yukong exchange warm looks. You say, “Sushang’s just incredibly honest. But I’m glad they were to your liking, Moze.”

Yukong speaks up as well. “We’d like to return the favor, too. Feel free to drop by the Zhuming Dessert Bar, free of charge.”

Sushang yells so loudly that some of the adjacent customers glance at your party. “Are you for real?! Moze, we need to go. Immediately.”

“By the way,” Yukong interrupts, tone more formal now, “is your head chef, Jiaoqiu, around? And is it possible for us speak to him?”

Puzzled, you glance towards Yukong. You came for a simple dinner, and Yukong never informed you of other plans.

Moze answers this time. “The head chef’s in the back. Can I ask what you plan on discussing?”

“Actually, I’m a family friend of Feixiao’s. I’d like to personally meet her right-hand man.”

It seems as if the world has stopped spinning. Yukong knows Feixiao? She knows the owner of Yaoqing Hot Pot? Personally? Huh? It seems Moze and Sushang are both stunned as well, and after a few sluggish seconds, Moze excuses himself, presumably to find his boss.

Jiaoqiu appears in no more than five minutes.

“Miss Yukong, it’s good to meet you in person,” Jiaoqiu greets. Yukong reaches her hand out for a handshake, and only when Moze guides Jiaoqiu’s hand forward does the head chef reciprocate.

“Oh, apologies, I didn’t know you –,“ Yukong begins.

Jiaoqiu cuts her off succinctly. “No worries. It’s only been a few years, after all. I also told Feixiao not to inform others of my condition in the first place.”

“I see.”

Jiaoqiu then redirects the conversation skillfully. “Speaking of Feixiao, I’m sure the two of you have come up with something that requires my assistance? I’d be happy to help out in any way that I can.”

You slide deeper into the booth so that Jiaoqiu can sit beside you. From this proximity, you can make out the sweat lining his forehead, the thick rubber band pulling his hair back into a ponytail, and the creases of his sleeves where they were once rolled up.

Yukong clears her throat, a habit of hers right before negotiations begin. 

“The Mid-Autumn Festival’s coming up in a little over a month, and since both of our restaurants are based on East Asian cuisines, Feixiao and I are considering a collaboration. Do you think that’s something your team would be interested in?”

Surprisingly, despite his thoughtful nature, Jiaoqiu doesn’t even take a second to consider. “If Feixiao’s eager about the idea, I don’t see why not.”

“Great. So far, the plan is to add a few of our desserts to your existing menu, while we add some of your appetizers to ours. How does that sound?”

At this suggestion, Jiaoqiu hums with dissatisfaction. “That could ruin the flavor profiles of each of our own stores.”

“Right, of course. We considered that, and that’s why we think it’d be best if both of our restaurants created new items that’d fit both the theme of the Mid-Autumn Festival, as well as our respective offerings.”

“I see.”

From your periphery, you can see Moze looking at Yukong, trying to decipher her intentions, while Sushang’s rocking on her feet, cheeks puffed up with anticipation. You, on the other hand, have no problem with this idea either and simply accept the fact that the next two months are going to be very busy.

Jiaoqiu asks, “I think this idea’s not bad. How do we plan on executing it?”

Yukong gestures at you, so you perk up. “Uh, well, I guess we can just meet to hash out the details? I know you’re very busy, though, so that might not work.”

“No, it’s fine.” Jiaoqiu seems to sigh, almost as if he’s giving into defeat. “If both Feixiao and Miss Yukong think this is a worthwhile business project, then it’s my job to see it through. We should begin promptly.”

You nod and begin exchanging contacts with the Yaoqing folks. As you’re typing in Moze’s contact, though, you suddenly get a call from one of your chefs.

You excuse yourself, walking out of the noisy restaurant to answer the call.

“Yunli, what’s up?” you chirp.

You hear very panicked voices until Yunli directly replies. “Chef, the HVAC’s broken. The refrigeration doesn’t work. At all.”

You feel goosebumps snake down your arms and back. Suddenly, your throat feels entirely parched, and you’re not even able to swallow to alleviate the dryness. For once, when it comes to work, your body’s freezing up, rooting you to your spot on the sidewalk, preventing you from running into the kitchen.

Fuck.

“I’ll be there in a minute.”

You rush back into Yaoqing Hot Pot, inform Yukong of the situation, and the two of you scramble back to the Zhuming Dessert Bar.

That night, you make several runs home, but you don’t actually get to unwind until well past 2AM. Not only did you have to make several emergency calls to your property manager and repair services, but you also had to drive back and forth to transfer the ingredients to your own fridge and freezer. Simply put, everyone who stayed past service to clean up the dessert bar was utterly exhausted. It was arguably one of your worst nights since the Zhuming’s opening.

It took the whole weekend for the HVAC-R system to be repaired, which meant the cancellation of two days’ worth of reservations. The cancellations impacted the store’s sales significantly for the week, and you were forced to revise several recipes to accommodate for cheaper ingredients. While your other teammates could take the time off, you had to come in to experiment and adjust the taste of each menu item, which is always a painstakingly arduous and tedious process. At times, you felt a hint of nostalgia, reminiscent of your times in pastry school, but those flashbacks only left a bitter aftertaste in your mouth.

Your meetings with Jiaoqiu also began the following week. On Mondays, Tuesdays, and Thursdays, you head over and enter Yaoqing Hot Pot through the back door so you can directly walk to Jiaoqiu’s office. Inside his office, there’s a small desk which he sits at, while you situate yourself on a small, plush bean bag that was brought in by Sushang. So far, the two of you have drafted initial ideas, and tonight, Jiaoqiu will be presenting the first iterations of the Yaoqing’s appetizers to you.

Like the first time you met him, you knock on the door twice. As always, when he greets you, he gives you a tight smile. Tonight, though, his expression appears more grim than usual.

“What’s wrong?” you ask.

“I’m afraid the dishes have not come out as expected.”

You see a porcelain white plate on his desk. In the center, there are a few strips of tofu, topped with finely diced pieces of thousand-year-old eggs, scallions, and garlic. There are streaks of red and black as well, no doubt the Yaoqing’s signature spicy sauce. Beside the plate is a small bowl. You take a step closer to see chunks of cabbage, ginger, radish, and carrots, all of the pieces slightly wrinkled, accompanied by a sharp smell of acid. Both are classic Szechuan dishes: spicy cold tofu and pickled vegetables.

Using the chopsticks laid out on a napkin, you take small bites of the dishes. You’re personally not too good with spicy foods, so you can only hope that Jiaoqiu hasn’t gone overboard with the seasonings.

The thousand-year-old eggs are chewy and dense, in delightful contrast to the softness of the tofu, which practically melts on your tongue. However, the garlic, scallions, and spicy sauce penetrate through and remain as the final aftertaste. Then, you pick up a piece of the pickled cabbages. The water and vinegar brine has been completely absorbed, and you notice that there’s a stark lack of peppercorns, which is usually a key component of this dish. With a crunch, your teeth pierce through the leaf, and you’re impressed by how tender the inside of the cabbage is. You pick around to try the other ingredients.

When Jiaoqiu hears you place your chopsticks down, he asks, “I’m sorry if they’re lacking.”

“No worries. Maybe we should call in Moze, so I can share my thoughts?”

Jiaoqiu does as you request, and a few minutes later, the sous chef joins the two of you.

You give a brief rundown of your suggestions.

“The Zhuming Dessert Bar is known for its milder flavors, and the two appetizers taste great as is but simply don’t make sense in the broader context. I was thinking, maybe for the spicy cold tofu, we can mash the eggs into almost something like a paste? I think it’d provide an interesting texture, and we can use fresh scallions to keep that hint of bite if needed. To be honest, I think there should be way less garlic. Maybe even no garlic at all.

“As for the pickled vegetables, I think this one’s pretty close to done, actually! I think the cabbage is perfect, and I like that there are no peppercorns in the presentation. I was thinking that maybe we can make this dish a little more – how do I put this – refreshing? For instance, instead of using radish, we can use cucumbers instead? The water content might pose an issue, but I think cucumbers could add a ‘clean,’ crisp touch, which I like the sound of. Oh, we should also take out the ginger.”

When you finish, Jiaoqiu and Moze look at you as if you’ve just committed a murder in front of them.

Moze can barely conjure a sentence. “Are – are you – can you not handle spicy foods? Are these too spicy for you? Wh – what are you –“

Jiaoqiu has to interrupt him. “Without the ginger or garlic, you’re essentially asking us to abandon core aspects of Szechuan cuisine.”

You try to justify yourself. “I know it’s a cardinal sin, I get it. It’s like asking pastry chefs to not use sugar or flour or whatever. But the appetizers are just too strong, and none of the desserts we have, including our Mid-Autumn Festival specials, will complement them. Maybe a subtractive method isn’t the best approach, but I honestly don’t know enough to propose any other ideas.”

Jiaoqiu tilts his chin, thinking. Finally, he states, “I think I have one.”

At the next meeting, the head chef presents you the same two dishes, but they look vastly different than before.

Jiaoqiu explains that, for the tofu, he listened to your suggestion and mashed the thousand-year-old eggs into a paste. Within the paste, he also incorporated the garlic, which should be diluted by the natural pungency of the aged yolk. The scallions and chili sauce are filled in a separate container, allowing customers to pour as little or as much as they want.

As for the pickled vegetables, Jiaoqiu added a rather unique ingredient. 

“Why lotus root?” you ask.

He explains, “Lotus root is in season right now, and we took inspiration from the classic Yunnan lotus root salad. We soaked the lotus root in a one-to-one ratio of rice vinegar and water to extract the starch, before blanching the slices. We also added ginger and a bit of sugar to the brine, so there wouldn’t be a need to keep the ginger slices in the dish itself. The one thing I want you to check is if we added too much peppercorn and salt.”

One bite of each dish, and you’re grinning ear to ear.

“This is it,” you whisper, in sheer awe. You can’t help but take two more mouthfuls of each appetizer. “In just one night, and you made such vast improvements. Jiaoqiu, you’re a genius.”

What was supposed to be a celebratory moment seemed to be ruined instantaneously by your comment. Moze’s face drops and Jiaoqiu can’t help but wince, to your confusion.

All of a sudden, very shy and embarrassed, you mumble, “Did I say something wrong? The food’s great, Jiaoqiu, is there something that’s not to your liking?”

Moze states, rather gruffly, “No, we’re very happy that you enjoy the dishes so much. After all, it’s been a while since Jiaoqiu has cooked something by himself.”

“But that doesn’t explain why you both look so upset. What’s going on?”

“It’s nothing.” Jiaoqiu sighs. “Then, these two are a go. One more left.”

From then on, your interactions with Jiaoqiu become stiff and rigid. Not that you had made much progress in the first place, but at the very least, the two of you could speak in the same fluid prose of ingredients and techniques and practically anything related to cooking and baking. Now, the two of you barely speak outside the context of the collaboration, and even the feedback you receive doesn’t come straight from him. Sushang had mentioned this earlier, and she’s absolutely right – Jiaoqiu doesn’t touch your cooking at all. In fact, Moze’s the one who munches away at your samples, while Jiaoqiu only asks for his opinions.

Are you frustrated? Absolutely. But it’s not like you can call off this project for such a small reason. It’s not like Moze doesn’t offer great advice, but it’s not up to the level of expertise that you need. So, not only do you feel frustrated, you also feel directionless, and your creative juices are running out.

You hate to admit it, but this sucks. 

IV. Taiwanese Pineapple Cake

You should’ve prepared for all hell to break loose because “busy” doesn’t even begin to describe your current state.

The Mid-Autumn Festival Is approaching in a week, which means the collaboration’s also set to launch in just a few days. But before that, it seems you have other, more urgent issues to address first.

“Wait, why isn’t Lingsha here?” You look around, hoping for someone to know. You have a full house tonight, and you need all the helping hands you can get.

Yunli, who’s busy shaping some fondant, responds, “I think she’s sick.”

Alarmed, you quickly shoot Lingsha a text, asking her about her condition, in addition to a reminder to please, please, please let you know next time.

“That’s fine, but we’re going to need someone to take over her station…”

There are two halves to your team. Since the dessert bar is split between a morning bakery and an evening tasting restaurant, you’ve placed your less experienced chefs on the morning shifts. This could be a good opportunity for one of them to learn, you think.

“Huo Huo,” you call out, “can you stay for the rest of the day? I’ll make sure Yukong pays you overtime.”

A small, green-haired girl squeaks at the sound of her name. Even from a distance, you can see her body begin to shake and tremble.

“Y-yes,” she stutters as her knuckles pale from gripping onto a hand mixer so tightly.

You shoot her two thumbs up and a gentle smile. “You’ll be great, I just know it, Huo Huo. You’re in charge of presentation, so all you have to worry about is not breaking any dishes, alright?”

You, in fact, did have to worry about broken dishes that night.

Frankly speaking, Huo Huo was all over the place. She confused some of the dishes with each other, so the presentation wasn’t right at times. She also spilled glaze, so those desserts had to be tossed. The most tragic of her mistakes was that she forgot basic kitchen etiquette and almost got burned in the face with a blowtorch. Yunli’s tolerance was clearly waning, and you had to pinch her multiple times to prevent her from unleashing all of her rage.

You can’t help but think this is all your fault.

And as you trudge to Jiaoqiu’s office, your stomach sinks further. You feel the fatigue coursing through your veins, and despite your usual patient and easy going temperament, you can feel your thread of optimism thinning, dangerously close to snapping.

You just never expected it to break so soon.

“Uh, where are your samples?” Moze asks.

You can only close your eyes and cover them with your palms. You feel so weak in the knees. You want to keel over.

The burning sensation at your waterline doesn’t help either, and even though you can’t breathe, you hold back so as to not let anyone hear your sniffles.

You’re an actual patisserie now. No more groveling and self-pitying – you left all of that behind at baking school and your previous stages. You’ve made it so far, and you can’t fumble it. You need to be on top of things and be professional. Why are you even upset? What’s wrong with you? Keep. It. Together.

Jiaoqiu mutters, “Moze, leave us for now.”

With barely audible steps, you feel Moze walk away, and Jiaoqiu slides his office door closed behind you. Though it takes him a bit, he manages to feel his way down the wall so that he’s stooping beside you.

“Guess it’s my turn to ask you what’s wrong.”

“Everything,” you say, voice muffled as you hide your head with your forearms, tucking your chin to your chest.

“Yeah, running a restaurant never gets easier.”

You peek up at him. “But you never seem to be sweating over it.”

“Everyone has their worries.”

You take a deep breath. At this point, it doesn’t even matter if you cry or not because Jiaoqiu doesn’t seem to be the kind of person to care.

You ask, “I feel like I don’t know how to lead my team properly. We managed to get everything out in time, but the kitchen was an entire mess. We also had to get repairs done a few weeks ago, even though the property’s new and all. And remember when we ran into each other at the farmer’s market? It’s because someone forgot to properly do inventory. Like – these are all basic procedures. What am I forgetting to teach them?”

“From my experience, it just comes from routine reminders during meetings, and being ruthless when it comes to firing people.”

You roll your eyes. “Jiaoqiu, I’m afraid not everyone has the luxury of an inbox overflowing with hiring and employment requests.”

“Then, you have to do the hard thing and train them. Over and over again, until they finally get it right.”

You take another inhale. He’s right.

The stooping’s becoming uncomfortable, so you let yourself fall back and onto the ground.

“Thanks, Jiaoqiu. I think I’ve got my shit together again.”

“Of course. Then, I’ll see you tomorrow, then?”

You begin to get up but end up deciding otherwise. You suggest instead, “Let’s just talk for a bit, if you have the time. We’ve been seeing each other so often, and I feel like I know practically nothing about you.”

You see a flash of suspicion cross his face, but Jiaoqiu doesn’t reject the idea either.

You help Jiaoqiu to his desk before finding your usual spot on the bean bag, and ask, “So, tell me. What about Yaoqing Hot Pot is stressing you out?”

“The new hires. I trust Moze, but it’s hard for him to handle everything by himself. I would ask Sushang, but it’s more important that she concentrates on honing her own skills right now.”

Something Moze said rings in your head.

“And…,” you start. “I’m guessing you can’t help either because you haven’t cooked in a while?”

Jiaoqiu remains silent. More hints from previous conversations seem to pop into your head.

You ask again, tone much quieter and more polite, “You told Yukong your blindness is relatively recent. Is… is that why you’ve stopped cooking?”

“I’d get in the way of too many people. Plus, I can really only trust Moze to help me in the kitchen, but that’d hinder his own growth as a chef. I couldn’t ask that of him.”

“So those appetizers –“

“That was a one-time thing. The others know how to replicate them by now.”

“But I want to eat your food.”

The words fly out before you can think about them. You gasp at your audacity, hands flying to seal your mouth, and Jiaoqiu has a surprised look on his face.

It takes a few moments before Jiaoqiu breaks the silence with huffs of chuckles. “You called me a genius the other day, didn’t you?”

You nod at first, but remembering that he can’t see, affirm vocally.

“It’s just a personal peeve of mine, but I detest being called that.”

Furrowing your brows and scrunching your nose, you try to think of why.

Jiaoqiu… Blind… Genius… Hate… Feixiao…

You let out another audible gasp, this time horrified.

“I remember,” you hiss.

No wonder his name’s familiar. 

You’ve never paid much attention because you were so entrenched in your own work, but a few years ago, Jiaoqiu was a superstar in the culinary world. He was winning awards left and right, despite not having even graduated culinary school. But then, he suddenly disappeared, and all of the tabloids were speculating as to why. He didn’t come back into the limelight until he joined Yaoqing and became Feixiao’s right-hand man.

“You don’t have to tell me anything, but…”

“I was poisoned.”

You gape at him.

He continues, indifferent to your loud reactions. “Being a ‘genius’ comes with its own share of problems. I had classmates who were envious of my achievements, and one of them slipped methanol into a dish they wanted me to try.”

The story’s horrifying itself, but what leaves you completely stunned is Jiaoqiu’s nonchalance. He’s speaking as if he’s reading the news, as if this terrible thing happened to some stranger and not to him.

“Oh, Jiaoqiu…”

“It’s alright. I owe Feixiao for entrusting much of Yaoqing to me.”

“Thanks for sharing these painful memories with me…”

Jiaoqiu simply nods. “I hope the Zhuming Dessert Bar sees better days.”

V. Fuqi Feipian

Everything does seem to calm down, though there’s never truly a peaceful day when you’re working in the restaurant industry.

Lingsha returns in good shape, and with her and Yunli’s help, the three of you begin to offer additional training sessions after work to better prepare the newcomers. You’re a small team, after all, so it’s only right that you have each other’s backs.

The launch of the Mid-Autumn Festival goes as well as Yukong and Feixiao predict. Revenue streams are the highest they’ve ever been for the Zhuming Dessert Bar, and the food seems to be well-received. There are always a few pesky hate comments on social media platforms, but those can’t be helped.

Most importantly, your relationship with Jiaoqiu has improved dramatically. You first tested the waters by sending him an hour-long ASMR video of cat purrs, and he replied likewise with a five-minute compilation of foxes yipping and laughing. Also, even though there’s no reason to meet anymore, you still drop by and bother the pink-haired chef whenever you have the time. Mostly, it’s just you pestering him to make you food and him refusing, but after ten minutes or so of pointless bantering, he relents and you help him around the kitchen, setting timers, fetching ingredients, and making sure he doesn’t cut himself.

For the most part, he does well even without your assistance. His sense of taste is incredibly acute, and his hands seem to remember how to slice at different angles, widths, and shapes, all from rote memory. Still, it seems that having you there provides an additional layer of safety, and you’re more than happy to oblige.

“What are you going to make for me this time?”

You’re holding Jiaoqiu by the hands, steering him towards the industrial fridges standing tall to one side of the kitchen. Unlike the narrow and rectangular layout of the Zhuming Dessert Bar’s kitchen, the Yaoqing’s is much more spacious and has sufficient walking room.

“The freezer should have a piece of beef shank.” You let go of one of his hands to open the door, and as he said, there’s a plastic-wrapped chunk on the top shelf. You take it out, and then walk the two of you over to the central island, where there’s a large cutting board and knife.

“Knife to your right, beef to your left. Is there anything else I should grab?”

“Can you get some sesame seeds, chili oil, and a stalk of celery?”

As you collect the items, you watch him from the corner of your eye. Jiaoqiu picks up the beef shank by the fingertips, and using his other hand to roughly measure out the length of the cutting board, sets the meat down near the center. Then, with fleeting touches, he feels for the wooden handle of his knife.

“The blade’s facing downwards,” you call out.

“Thanks,” he replies.

With his left hand, he traces the shank until he reaches the edge, where he backtracks by a few millimeters and curls his fingers in so that the first joints are tucked away. With steady movements, he brings the knife over with his right hand until the flat of the blade meets his curled fingers, and now he knows where to cut. Though he’s slow, much slower than a professional chef should be, every slice is done without hesitation. There’s no wavering, no stopping, no interrupting the motion of the knife being plunged down onto the cutting board. He continues, procedurally shifting his left hand back and right hand forward, until he’s divided the chunk of beef into beautifully thin slices.

You only come back when he’s set his knife down.

“You still haven’t told me what you’re making.”

“The name’s a little misleading,” he says, “but it’s a dish I grew up eating quite frequently. Do you think you’re up to trying something spicy?”

You roll your eyes. “Oh, please, when have you made something not spicy?”

His lips break into a small, genuine smile. “Don’t say I didn’t warn you. Grab a bowl with a short rim, will you?”

“Yes, chef!”

Into the bowl, he transfers the beef shank and pours spoonfuls of chili oil, salt, and white sugar on top. He mixes everything, ensuring that the tips of the chopsticks don’t puncture through the meat, and sets the dish aside.

He then picks up the knife again, which you follow up by placing the celery stalk onto the cutting board.

“Center middle”

“Leaf intact?”

“Yes.”

He searches for the end of the stalk, and when he finds it, he chops the leafy section off. He makes diligent work of the rest, first splitting the stalk in horizontal half before chopping it vertically into small bits. When he’s finished, he transfers the celery pieces into the bowl, giving the ingredients a good mix again, before returning to mince the celery leaves.

When he’s finished, he pushes the bowl away from the cutting board. He says, “You’ll realize that Szechuan food is quite simple to put together. This dish is called fuqi feipian.”

“You said the name was misleading.”

“Well, its literal translation means ‘husband and wife lung slices.’”

You can’t help but chuckle at the name. “I don’t know if that’s supposed to be romantic or gory.”

Jiaoqiu smirks and crosses his arms. “Either way, it’s spicier than all of the other things I’ve cooked for you. Take a bite.”

Mentally, you prepare for the numbing bite of the spices and chilis as you eat a slice of beef. The acidity of the oil and celery leaf garnishing hit you immediately, and you almost choke at the sudden impact of flavor.

You cry out, “Spicy!”

“I told you.”

You quickly swallow before picking out pieces of celery and peanuts to soothe your tongue.

“Seriously, Jiaoqiu, how can you eat this all the time?”

He simply shrugs. “I can’t really taste anything else.”

“Wait, what?”

“I started losing my sense of taste in culinary school. The doctors said it was probably due to stress from the competitions and media appearances. Now, I can only really eat very strong and spicy flavors.”

You almost drop your chopsticks onto the floor.

“Jiaoqiu,” you choke, “you can’t keep dropping these severely depressing facts about yourself out of nowhere.”

“Oh, sorry, should I have mentioned a trigger warning or something?”

You huff unhappily before taking another bite, barely managing the stinging heat at the back of your throat.

Jiaoqiu suddenly asks, “Did you enjoy culinary school?”

You pause to reflect. “I kinda took an unconventional path. I actually have a Bachelor in something completely unrelated to cooking, but I couldn’t find a full-time job after graduating and decided to give baking a shot. Baking school was hellish, though, I can’t lie.”

He makes a noise of surprise when you finish.

“You didn’t enjoy baking school?”

You scratch the back of your head. “I mean, it was tough. I don’t remember much besides crying a lot and feeling very incompetent. It’s hard being surrounded by really young and accomplished people all the time.”

“I thought you were going to say you had the time of your life.”

“Why?”

“Well…,” Jiaoqiu starts, though he turns to face away from you for some reason. “You seem very optimistic and easy to get along with. People like you thrive in social environments, like school.”

You try to muster your usual smile, but you can’t will your mouth to stretch or your cheeks to lift. “I guess, and it’s not like I hated my experience. I was just… I was too concerned about making up for lost time.”

You don’t want to think about this anymore, so you take another bite.

Through a mouthful, you pivot the conversation. “By the way, there’s no way I can finish this all by myself. Have some, too!”

You tap Jiaoqiu on the shoulder so that he turns to face you again, and you tightly grip the chopsticks so that the food doesn’t drop.

Jiaoqiu tries to deny at first. “No, no, I already ate dinner.”

“But Jiaoqiu, please! You made so much, and it’d be such a waste to keep it overnight. C’mon, just one bite, it’s right in front of you.”

He opens his mouth and leans forward, but either because your hands are shaky or because he simply cannot reach, he keeps missing.

You ask with slight amusement, “May I?”

“Just hurry and give it to me.”

You slide your free hand underneath his chin and hold his head in place. Initially, he sputters out of shyness and embarrassment, but finally relents as you tell him to keep his mouth open.

When he’s chewing on it, you say, “Really good, right? You should cook for yourself more often.”

“It’s fine. Could be better,” he replies. “Besides, it’s dangerous cooking by myself.”

You shrug. “I can always come over and help, like I did tonight.”

He sighs. “You’re so demanding. You just want more free food.”

You giggle with glee and clap at his shoulders. “Of course not!” You feign hurt. “I just want to spend more time with a good friend!”

Jiaoqiu huffs and you think he rolls his eyes. “Friends,” he mutters, “don’t eat from the same pair of chopsticks.”

You feel your face burn, having been completely unaware of the implications of your actions.

“Don’t get ahead of yourself,” you retort, though there’s really no bite to your words. “You haven’t even tried my desserts once.”

VI. Sweet Run Bing

On the last day of the Mid-Autumn Festival, you come over with some leftovers to hand to the Yaoqing staff. You’ve gotten to know them quite well, and of course, Sushang and Moze are the first ones to appear.

“What’d you bring this time?” Sushang sing-songs.

You set the boxes on a counter and list everything out. “There’s coconut cake, a Taiwanese rendition of French custard tarts, some of our special mooncakes, and sweet run bing. There’s more than enough for everyone!”

You try to take a step back so that all of the Yaoqing chefs can reach your desserts, but you bump into somebody.

Or more specifically, someone holds you by the shoulders.

You look over to find Jiaoqiu resting his hands on you, face turned towards the commotion in the center of the kitchen.

He muses, “Sweet run bing? Isn’t it usually salty?”

You laugh. “Yes, but it’s pretty popular in Taiwan to add ice cream and nuts to make a sweeter version of it.”

The question always floats in the air but is usually left unaddressed. This time, though, Jiaoqiu surprises you.

“Can I try?”

A sense of pride and satisfaction pumps through your entire body. “Of course!” you exclaim. “Let me get you one!”

The two of you retreat to the calmer corner of his office, and you watch him intently as he holds the run bing close to his nose.

“I smell peanuts, almonds, and vanilla. There’s also something sweet?”

“Yes, we added some of our homemade canned peaches!”

“I see. Let me try it.”

Slowly, methodically, Jiaoqiu rolls up the crepe and takes a bite from it. You gulp and can almost feel beads of sweat forming at your temples from the anticipation and anxiety.

Then, something in his features softens. 

“The texture’s great.”

At his compliment, you bound out of your seat, whooping and cheering.

“I’ll take it! Next time, I’ll make something you can actually taste. I roasted the nuts to create a smokey flavor and to add some crunch, but I didn’t want it to be too overpowering, so I also added some herbs, like ground coriander and –“

“Wait, there’s coriander in this?”

You comically pause in the middle of your celebrating. “Uh, yes?”

It’s your first time seeing the man… so frightened.

You can’t help but glare at him. “Don’t tell me you don’t like coriander.”

Jiaoqiu doesn’t move.

“Isn’t coriander supposed to be important in Szechuan cuisine? You were the one nagging my ears off weeks ago –“

“First of all, I wasn’t nagging you. Second, I personally don’t like to eat it, but that doesn’t mean I don’t use it.”

“Sure, fine, but the run bing doesn’t taste bad, does it?”

Jiaoqiu grimaces. “It tastes fine… even if there’s coriander in it.”

You smugly croon at him. “What other foods do you hate? I’ll convince you otherwise.”

Jiaoqiu takes another big bite of the run bing, before replying, uncharacteristically serious, “I’ll eat whatever you give me.”

You flush at his words, rendered unable to speak. In fact, you have to clear your throat a couple of times in order to respond. “And… you’ll cook for me, too?”

He nods, with firm intent. “For as long as you want me to.”

You feel like the vanilla ice cream in the run bing, melting and dripping, positively overheating.