#Mini Charcuterie Cups

[alieneyez-blog]

[bullet-prooflove]

Dean Winchester. Coat, Cheese, Flowers.

Tagging: @kmc1989 @gatefleet @private-jett @cosmic-psychickitty

Prequel to:

You, Me & Tennessee - Dean always returns to Tennessee.

On The Mountain - Dean wishes he was back on the Mountain with you.

Six Pack (NSFW) - You realise the man waiting for you isn't Dean Winchester.

Memories (NSFW) - Michael invades your home whilst you're away.

Sweet Dreams - Dean thinks about how this all started.

Deals With the Devil (feat: Michael)- You wake up with an angel in your bed.

Dean doesn’t intend to fall in love in Gatlinburg, Tennessee. It’s something that just happens after he starts hearing rumours about strange attacks up in the National Park.

You know the instant he turns up at the ranger station to investigate the circumstances that he’s a hunter. He has the same demeanour as the first one you met a few years ago, similar features. He’s surprised when you call him out on it, more so when you agree to take him up to the Fire Tower with you.

“There’s more to being a forest ranger up here isn’t there?” He had said, standing in front of the open weapons cabinet surveying the small arsenal. It’s certainly not the usual shit you see out here in the wilderness, silver bullets, long range rifles, military grade explosives. That’s just some of the interesting paraphernalia you have stored away in there.

“There’s lot of power up here on the mountain, it attracts things.” You had told him as you picked out a flare gun and a couple of blocks of C4. “Let’s just say this isn’t my first monster hunt.”

It’s refreshing being open with someone about the work he does. You spend the evening sharing a mini charcuterie board that you manage to pull together with some cheese, jerky and crackers, swapping stories about your exploits. The attraction starts then he thinks, because you’re pretty, funny and a complete badass. The shit you’ve dealt with on this mountain, it almost makes him quake in his boots. He wants to ask you how this all started for you but then you both hear the cries for help and a scratching at the door and it’s hunting time.  

It’s five hours later that you return to the Fire Tower, the both of you a little worse for wear. Your coat is shredded, there’s mud smeared across your cheek, your hair is a mess and the scent of motor oil clings to you from the C4. Dean isn’t in a much better state. He’s bleeding from a gash in his hairline and there’s a three inch slice up his forearm that you’ve managed to patch up with moss and strips from your ruined jacket.

It turns out there wasn’t just one Wendigo, there were two. It had been a fight to the death before you’d managed to trap them in the abandoned mine shaft they’d been using as a nest before activating the C4.

You’re both still hopped up on adrenaline when you get back to the Fire Tower, usually you’d take it out on the punch bag outside out then then Dean kisses you and you spend the next two hours working it out in other ways. You end up watching the sunrise together with a cup of coffee on the balcony, you wearing his t-shirt and nothing else.

He’s regretful when he has to leave. Usually he has no problem hitting and quitting but there’s reluctance in him because the two of you have shared something special up here, something he isn’t ready to let go of just yet.

“Call me alright?” He says as he writes his number on a post it note. “If you get in over your head and I promise you, I’ll come running.”

“I have a whole team of rangers who do the same sort of shit that I do, I’m sure I’ll be fine.” You tell him, tucking it into your trouser pocket.

He gets the message loud and clear. You’re strong, independent, you don’t need him, not really and somehow that makes Dean want you even more.

The next time he’s travelling through Tennessee, he ditches Sam and drops by Gatlinburg, just to check in, see how things are going on the mountain. He’s barely half way down Main Street when he catches sight of you stepping out of the florist with a bouquet of sunflowers, cradled in your arm. You’re wearing  jeans that hug your ass in a way that has him groaning and a brown leather jacket over an ACDC t-shirt.

You don’t react when the black Impala pulls up alongside of you, it isn’t until Dean calls your name that you realise someone’s trying to get your attention. You pull out your earbuds before tilting your head towards the wound down window, surprised to see Dean Winchester sitting in the driver’s seat.

“Hey.” Dean says with that handsome smile of his. “Need a ride?”

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Like My Work? - Why Not Buy Me A Coffee

[astroboots]

The moon knight system leaving random love letters for their s/o when they're out on missions.

And they're so poetic and make you feel like melting bc of how sweet the letters are

Im sorry i just cant get over this

Me reading this!!!!

That's so beautiful. Can you just imagine waking up in the morning when Marc's told you the night before they're gonna be gone for a mission for a while?

The note he leaves you on his pillow is in the typical Marc fashion. Grumpy, curt and short, telling you he'd packed you a lunch to take to work (because he knows you hate the M&S sandwich deals and have on occasion just skipped lunch altogether during busy periods) . He leaves a garish looking lunchbox, like it was made for elementary kids with cartoon fish decorating it and on the fish tank, next to it, there's a post it note in Marc's handwriting and all it says is: "Needs Refrigerator. Do not leave out!"

You're the envy of all your co-workers when you open it at work. Because fuck it's the most delicious packed lunch you've ever tasted.

A perfectly cut sandwhich, no crust. It's stuffed with deep fried katsu (how did he even make that in the middle of the night without waking you up?!). A mini charcuterie deal on the side with rolled up salami, parma ham, neatly cut cheese and pickles inside. The adorable grump has even made you a little fruit cup with strawberries, cut apples and kiwis.

You scarf down your lunch, when you notice there's a letter folded inside the napkin. The handwriting is too messy to be from Marc.

"Marc wouldn't really let me help, said I'd burn down the kitchen, but I wanted to send you off with something special" and on the other side, in his handwriting is an excerpt from his favourite poet and a cute doodle of a goldfish with hearts that makes your heart melt.

ASK ME ANYTHING

[phoebe-the-autism-fairy]

Headcanon coming your way #2

(I think someone else made this headcanon first but I just wanted to elaborate on it)

Duck has a very big appetite. Seriously the guy has the appetite of a fuckin Hobbit.

My proof? In the first episode of the TV series, Duck asks the vending machine for two of everything.

Here's what I think Duck would eat in a day:

Breakfast - A bowl of morning bran or porridge, a banana, some mini pancakes, a cup of coffee and a cigarette

Mid-morning snack - Crackers and cheese (because he's Grolton in disguise) and another cigarette

Lunch - A shitload of chicken, a baguette, a cup of tea and a cig.

Afternoon snack - Probably some cake, or a charcuterie board on some random day in the week (I also feel like the guy is a cheese connoisseur and likes any sort of cheese) and he treats himself to a blunt instead of a cigarette at this time.

Dinner: Probably some homemade curry or something

[galesvagina]

high asf and autistic so here’s what i think the bg3 companions get to snack on during a road trip:

• wyll gets a trail mix and a sweetened iced tea (but picks through most of it to get to the m&m pieces inside)

• karlach gets an obnoxiously large bag of gummy bears and yoohoo chocolate milk

• gale (driver) says he isnt hungry and just gets a diet coke. but he gives wyll this hand when he gets back on the interstate

• astarion buys a mini charcuterie board and the bottled starbucks pink drink. i also think he has a stanley cup with liquid iv water in it (from home)

•lae’zel buys slim jims in multiple flavors and a propel or gatorade😭

• shadowheart buys white cheddar skinny pop and a kiwi vitamin water (Sharrans told her vitamin water is good for you)

•halsin buys kombucha (says it gives him more energy than coffee and spends 10 minutes in the car talking about how easy it is to make your own kombucha) and also dried mango

[supersabbatical2024]

4/17/24: I am really loving my new French tutor, T'Choupi! I meant to post his(?) pic yesterday, but instead chose to post a mistakenly taken selfie, which was dumb. Anyway, we are still quite jet lagged but my travel partner is awesome at handling this stuff. He suggested we don't go to ANY museums today and instead we ambled around Aix and ate pastry and napped...SO fun!!! We walked around the corner from our place and checked out the "Casino," a local supermarchè and despite its name, there were no slot machines there. We bought 17 different kinds of cheese to sample, French deodorant for each of our kids (long story don't ask), some fresh fruits, and snacky items. Those who know me (and why would you feel obligated to be reading this if you didn't), know that one of my top travel activities is visiting the local grocery. Best way to sample the local fare, or at least the most popular junk food and candy, like the Danette milkshake. On the back of the bottle is their commentary on American “monuments” (icons?) versus those of “l’Hexagone,” which I guess refers to France and the hexagonal shape of this country…has anyone heard that reference before? I had not. In any event, Danette believes that l’Hexagone lacked anything like the “monument Americain Milkshake!” And now they have created it: << le lait secouè >> !! I liked it, but it ain’t no Village Ice Cream’s MCR!!!* (*Midnight Caramel River, Claude’s fave back in Maplewood).

We tried to walk back to the Nespresso store, but wound up going in circles and never found it, even with the google map. Claude began questioning his bat echolocation skills, but I knew it was just around a corner that we were not noticing. I was actually right, and we got back to it later, when we would sip our 4th cup of coffee with a petit square au chocolat mixed in. Buzzzzzzzzzz!

We grabbed a little late brekky from a recommended patisserie—a jambon n mushroom toasty thing, mini quiche, and 2 pain au chocolats. We ate on our back terrace in the shade, and napped on a chaise with our feet sticking out in the sun…☀️ (those minstrel--I mean Mistral--breezes can be chilly!!)

After our rest by our sweet little piscine (thanks T’Choupi!) we got up and out again to forage for more tasty stuff for dinner at home. We had to be back at our pad in the evening for my ONE and only zoom meeting I agreed to attend during our time away. Claude also agreed to attend one meeting—no big deal.

In any event, our second foraging trip led us down the street to a random boulangerie, just to check out the bread situation for tomorrow morning (when Claude will wake up early and prance down the street to retrieve our croissants and sweet treats before I awaken). But why not sample the pastry now as well, and what a delicious whaddyacallit it was. Elephant ear? Starts with a 'P'? Anyone? I can't stop now to figure it out, or I'll never get to bed.* But we shared it as we wandered around some more, and shortly thereafter, we bumped into a charcuterie (which is not hard to do around here). We grabbed some jambon and saussison sec, and across the street, we bought a baguette and a unique looking olive bread that was sort of trying to shape itself like a soft pretzel. All of it was just great, and wonderful to sit and munch at the kitchen counter, drinking rosè while listening to a webinar about the future plans of the NCJW/Essex, the org I have been volunteering with for (has it really been?) 7+ years. Good night!!

*Palmier!!

[downtoearthmarkets]

Get ready for a fun weekend of farmers market grocery shopping because the biggest food holiday of the year arrives next Thursday! Thanksgiving marks a time to gather with family and friends to express gratitude over a feast of turkey and other traditional New England foods. But, while you’re busy preparing the main meal, your guests will need a little something to whet their appetite. Here are a few ideas for tasty yet simple Thanksgiving appetizers that you can make with ingredients sourced at your local Down to Earth farmers market this weekend.

It's a Stickup! Featuring plenty of seasonal flavor, with pretzel sticks as edible toothpicks for ease-of-handling and no fuss cleanup, these maple-glazed sausage bites are sure to be a Thanksgiving crowd-pleaser. The glaze delivers the coup de grace with its irresistible combination of sticky sweet maple syrup, earthy, herby crumbled sage and tangy stone ground mustard.

Ingredients: Makes 16 sausage bites

⅓ cup Maplebrook Farm maple syrup

1 tbsp stone ground mustard

½ teaspoon dried, crushed sage leaves

12 oz Goode and Local By Don Rodrigo, SOVA Farms or Stone & Thistle Farm cooked sausage

16 pretzel sticks

Instructions:

Preheat oven to 375 degrees F.

In a small bowl, combine maple syrup, mustard and sage.

Cut sausage into 1" slices. Place on a rimmed baking tray.

Bake sausage for 8 minutes. Brush generously with maple glaze. Bake for an additional 8 minutes or until sausage is heated through.

Insert a pretzel stick into each sausage bite for easy serving.

Enjoy!

We’ll Always Have Brussels Brussels sprouts are currently in peak season as this winter vegetable grows best in cool or lightly frosty weather. You can often find Brussels sprouts being sold on the stalk in our farmers markets–just the way nature intended and eliminating the need for any excess packaging. Simply twist the sprouts until they break away from the plant.

These “mini cabbages” are considered nutritional powerhouses as they are high in fiber, potassium, and folate, and are an excellent source of vitamins C and K. They also contain antioxidants and minerals like calcium, iron, and magnesium.

There are many fun holiday appetizers you can make with these cruciferous cuties. Anything with bacon is sure to be a hit, so try whipping up these bacon-wrapped parmesan Brussels sprouts. You probably have most of the simple ingredient list in your pantry already, so pick up a pound of Brussels sprouts from the farmstalls and bacon from Goode and Local By Don Rodrigo and give them a whirl! Or how about these adorable sliders that substitute sprouts for the buns?

If you’re hoping to up the ante with your Thanksgiving appy or just discover a delicious new way to serve Brussels sprouts on any occasion, look no further than this vegetarian recipe. You’ll want to select the largest sprouts available and grab some whole milk ricotta from Maplebrook Farm before they sell out. Also, be sure to watch this short and very helpful instructional video before getting out your paring knife.

Pro Antipasto? Italy’s answer to France’s charcuterie boards, antipasto platters feature an array of classic Italian delicacies including cured meats, cheeses, marinated veggies, olives and bread. In addition to spreading antipasto across a large platter, it can also work great hors d'oeuvres-style when threaded onto individual toothpicks or skewers.

To assemble your antipasto skewers, thread from bottom to top: 1 Dr. Pickle pitted olive of any kind, 1 marinated Maplebrook Farm ciliegine, 1 fresh basil leaf, 1 cherry or grape tomato, 1 slice Goode and Local By Don Rodrigo cured meat (fold over once or twice before threading), 1 Dr. Pickle marinated artichoke heart quarter, 1 Dr. Pickle roasted red pepper slice (fold over once or twice before threading), 1 basil leaf, 1 olive, and 1 small piece of Wave Hill Breads or Orwashers Bakery baguette. Arrange finished skewers on a serving platter.

Sleek As a Leek Party Dip A member of the allium family which includes onions, scallions, chives and garlic, leeks are a fall and winter crop that can be harvested even after it starts snowing. Leeks need to be cleaned thoroughly before using because dirt can get trapped between the layers of leaves. To clean, halve the leeks lengthwise with the root still intact, then run them under cool water.

It’s not a party without a dip and, with only five ingredients, this melted leek dip is the gift that keeps on giving! While making your farmers market rounds, look out for crunchy veggies like carrots and celery and freshly baked loaves that will work great for dipping.

Ingredients:

6 tablespoons SOVA Farms unsalted butter

4 large leeks from the farmstalls, white sections only, halved, and thinly sliced into half-moons

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

1 pint full-fat sour cream

Crudités, Norwegian Baked LLC crackers, or toasted Wave Hill Breads or Orwashers Bakery baguette (for serving)

We hope these appetizing appetizer ideas got you primed and ready for Thanksgiving farmers market shopping this weekend. As always, our farms and food makers will have an array of freshly harvested, regionally grown and locally produced goodies to help complete your shopping list and fill your reusable shopping bags. We look forward to seeing you there!

[saveourteeth]

Must-Try Raclette Restaurants You Can’t Miss

For cheese lovers and culinary adventurers alike, raclette—the beloved Swiss tradition of melted cheese—is an experience that satisfies on every level. Whether paired with potatoes, fresh vegetables, charcuterie, or crusty bread, raclette offers a unique blend of flavors and textures that make every meal unforgettable. Finding the best raclette restaurant, however, is key to enjoying this gooey delight at its finest. We’ve rounded up a list of must-try raclette spots that are renowned for their top-quality cheese, expert preparation, and cozy ambiance. From the heart of Switzerland to bustling metropolitan areas around the world, these restaurants are worth every bite. Let’s dive in.

1. Le Chalet de Gruyères – Gruyères, Switzerland

Located in the scenic village of Gruyères, Le Chalet de Gruyères offers an authentic raclette experience with a true Swiss touch. Their classic raclette is served with the highest quality Swiss cheese, melted to perfection right at your table. The atmosphere in the restaurant matches the traditional vibe with wooden interiors, cowbells, and an inviting fireplace that keeps the experience warm and cozy.

What Makes It Special?

Le Chalet de Gruyères uses locally sourced raclette cheese and offers generous portions of accompaniments like potatoes, pickled onions, and gherkins. Their menu also includes other Swiss specialties, but raclette remains the top choice for most patrons. The friendly staff are happy to explain the traditions behind raclette, making it an ideal spot for both beginners and raclette enthusiasts.

2. Raclette NYC – New York, USA

Raclette NYC brings the art of Swiss raclette to the Big Apple with a modern twist. Known for its lively atmosphere and trendy vibes, Raclette NYC has gained fame for its tableside cheese scraping, where a wheel of hot raclette cheese is melted and scraped onto your dish. It’s an unforgettable experience that appeals to both your taste buds and your senses.

What Makes It Special?

Raclette NYC offers a variety of dishes that feature raclette cheese, from traditional melted cheese on potatoes to decadent mac and cheese and burgers topped with raclette. The restaurant’s commitment to using high-quality cheese from both Switzerland and France elevates the experience, while the stylish presentation adds a touch of excitement for foodies looking to capture the moment on social media.

Temple Cabin

Nestled along a serene riverfront, this secluded cabin offers the perfect blend of rustic charm and modern comfort. As you step inside, you're welcomed by a warm, inviting living area that centers around a cozy wood-burning fireplace, stocked generously with firewood for your convenience. The rich wood textures and plush seating make this space ideal for unwinding after a day of exploring the great outdoors. Large, floor-to-ceiling windows frame breathtaking views of the surrounding landscape, allowing natural light to pour in and providing a front-row seat to nature's beauty in every season.

The living area is thoughtfully equipped to cater to your relaxation and refreshment needs. A Nespresso machine invites you to enjoy a fresh cup of coffee as you start your day, while a well-stocked wet bar and mini-fridge offer additional conveniences, perfect for an evening drink or snack without needing to step outside. Every detail has been designed to make you feel at home while embracing the peaceful isolation of your surroundings.

3. Swiss Chuchi – Zurich, Switzerland

A staple in Zurich’s Old Town, Swiss Chuchi provides a taste of classic Swiss comfort food, with raclette as one of the main highlights on the menu. Located inside the historic Hotel Adler, Swiss Chuchi has a charming alpine feel with rustic decor that enhances the experience of enjoying raclette in Switzerland. This establishment prides itself on maintaining traditional recipes and providing an authentic Swiss dining experience.

What Makes It Special?

Swiss Chuchi is known for its wide selection of raclette accompaniments, from boiled potatoes to a mix of freshly pickled vegetables. The restaurant uses AOP-certified Swiss cheese, which guarantees top quality and a rich, creamy flavor. Swiss Chuchi’s raclette is ideal for those looking to enjoy traditional Swiss cheese without unnecessary embellishments.

4. La Cave Valaisanne – Geneva, Switzerland

For an exceptional raclette experience in Geneva, La Cave Valaisanne is the go-to place. Specializing in Swiss cheese and wines, La Cave Valaisanne provides guests with raclette experience paired with high-quality Valais wines. The ambiance is cozy yet refined, with a rustic decor that makes for a relaxed and inviting setting.

What Makes It Special?

What sets La Cave Valaisanne apart is its exclusive use of Valais raclette cheese, which is known for its nutty and slightly tangy flavor profile. The raclette is served in a traditional way, with individual heaters at each table so diners can scrape their cheese directly onto boiled potatoes, onions, and pickles. The attention to authenticity and quality makes it a must-visit for cheese lovers.

5. Chalet Suisse – Singapore

Bringing Swiss tradition to Southeast Asia, Chalet Suisse in Singapore offers a delightful raclette experience in an alpine-inspired setting. This restaurant has delights carefully recreated the ambiance of a Swiss chalet, complete with wooden interiors and a mountain lodge vibe, making it a rare find for raclette fans in this part of the world.

What Makes It Special?

Chalet Suisse offers a selection of Swiss dishes, with raclette being the crowd favorite. They serve authentic Swiss raclette cheese paired with classic sides such as steamed potatoes, onions, and pickles. Their commitment to using imported Swiss ingredients ensures a genuine raclette experience, and the restaurant's cozy interior allows patrons to feel as if they've been transported to a Swiss village.

6. Melt It Raclette – London, UK

Melt It Raclette has become a sensation in London for its mouthwatering, melted cheese dishes. With a menu that focuses almost entirely on raclette, Melt It Raclette brings the classic Swiss dish to new heights by combining traditional cheese-melting techniques with innovative flavor pairings. This is the place to go if you’re looking for a fun, modern take on raclette.

What Makes It Special?

What makes Melt It Raclette unique is its fusion approach, offering raclette with unconventional accompaniments such as truffle oil, caramelized onions, and prosciutto. Their Instagram-worthy presentation and high-quality ingredients have made it a popular spot for both raclette enthusiasts and newcomers who want to try something fresh and exciting.

Whitehorn Cabin

Nestled along the tranquil banks of the Pipestone River, this charming cabin offers the ultimate retreat for those seeking seclusion and privacy. Surrounded by nature, the cabin provides a peaceful escape from the bustle of everyday life. Inside, you’ll find a beautifully appointed queen bed draped in soft linens, inviting you to sink in and unwind. The cozy seating area, complete with a plush sofa and armchair, faces a rustic wood-burning fireplace. Perfect for chilly evenings, the fireplace comes stocked with an ample supply of firewood, adding warmth and ambiance to your stay.

The cabin's bathroom is thoughtfully designed to bring you a touch of luxury. Equipped with a spacious shower, premium toiletries, and fluffy towels, it ensures that you feel pampered and refreshed throughout your stay. Step outside to discover the riverfront patio, an ideal setting to sip your morning coffee, enjoy an afternoon book, or simply listen to the gentle flow of the Pipestone River. The patio’s comfortable seating makes it easy to relax, unwind, and fully immerse yourself in the stunning natural surroundings. Whether you’re seeking a romantic getaway or a personal retreat, this idyllic cabin provides an unforgettable blend of comfort, charm, and natural beauty.

7. La Fromagerie – Paris, France

La Fromagerie in Paris is a must-visit for cheese lovers, offering a comprehensive cheese menu that includes the finest raclette. Known for its high standards, La Fromagerie serves a premium raclette experience in a sophisticated, intimate setting. The restaurant combines French elegance with Swiss tradition, making it a unique dining experience in the heart of Paris.

What Makes It Special?

La Fromagerie offers a wide selection of cheeses sourced directly from France and Switzerland, ensuring top-notch quality and flavor. Their raclette is served with traditional accompaniments, and the staff takes great pride in curating an excellent pairing of wines to enhance the flavor of the cheese. It’s an ideal choice for those looking to enjoy raclette in a refined, Parisian atmosphere.

FAQs about Raclette Restaurants

1. What is raclette, and how is it traditionally served?

Raclette is a type of semi-hard cheese that’s typically melted and scraped over foods like potatoes, vegetables, or meats. Traditionally, the cheese wheel is heated and the melted portion is served with boiled potatoes, pickles, and other small accompaniments.

2. Where did raclette originate?

Raclette originated in the Swiss canton of Valais. The term raclette comes from the French word “racler,” meaning “to scrape,” which refers to the method of melting the cheese and scraping it onto a plate.

3. How does raclette differ from fondue?

While both raclette and fondue involve melted cheese, raclette is scraped over other foods, whereas fondue is a communal pot where diners dip bread or vegetables directly into the melted cheese. Each offers a unique dining experience with different traditions and accompaniments.

4. Is raclette only available in Swiss restaurants?

No, raclette is enjoyed in many countries worldwide. Many restaurants outside Switzerland, particularly in cities with vibrant culinary scenes, offer raclette on their menus, sometimes with a twist or fusion with local flavors.

5. What’s the best way to enjoy raclette?

The best way to enjoy raclette is by savoring it slowly, allowing the cheese to melt and blend with various accompaniments. Pairing raclette with wine, such as a Swiss Fendant or other white wines, enhances the experience, bringing out the cheese’s creamy and nutty flavors.

Conclusion

Experiencing raclette is about more than just melted cheese—it's a cherished tradition that brings people together over hearty, delicious food. Each of the restaurants on our list has mastered the art of raclette in its unique way, offering a blend of authentic flavors, quality ingredients, and inviting atmospheres that are sure to please. Whether you're a fan of traditional Swiss-style raclette or enjoy innovative twists on the classic, there’s a raclette restaurant waiting for you. Don’t miss the chance to indulge in this time-honored tradition at one of these must-try spots.

[newwavecrashing]

With this Easy Hot Chocolate Charcuterie Board, you can make your next party feel cozy and fun. It's a great way to serve hot chocolate with a bunch of tasty toppings so that your guests can make their own drinks. At a holiday party or a winter get-together, this charcuterie board is sure to be a hit!

Ingredients: 4 cups of milk. 1/2 cup of heavy cream. 1/4 cup of unsweetened cocoa powder. 1/4 cup of granulated sugar. 1/2 cup of semi-sweet chocolate chips. 1/2 teaspoon of vanilla extract. Whipped cream. Mini marshmallows. Peppermint sticks. Cinnamon sticks. Assorted cookies e.g., biscotti, shortbread. Chocolate shavings. Caramel sauce. Ground cinnamon. Nutmeg.

Instructions: In a saucepan, combine milk and heavy cream over medium heat. Heat until it's steaming but not boiling, stirring occasionally. In a separate bowl, whisk together cocoa powder and granulated sugar until well combined. Add the cocoa-sugar mixture and chocolate chips to the hot milk. Stir until the chocolate chips are fully melted and the mixture is smooth and creamy. Remove from heat and stir in vanilla extract. Pour the hot chocolate into a serving pot or carafe. Arrange whipped cream, mini marshmallows, peppermint sticks, cinnamon sticks, assorted cookies, chocolate shavings, caramel sauce, ground cinnamon, and nutmeg in small bowls or on a charcuterie board. Invite your guests to create their own customized hot chocolate by adding their favorite toppings to the hot chocolate base. Enjoy your delightful Hot Chocolate Charcuterie Board!

Colton Adams

[gastronomasonoma]

Yes! They Do Fly! At the best “elevation” at Cochon Tasting Bar in Sonoma, that is!

On a warm sunny day, a wine country experience awaits at the Cochon Tasting Bar in the town of Sonoma, in the Sonoma Court mini mall at the end of Vine Alley, literally only a few steps from the historic plaza.

With summer almost here, a glass of 2020 Les Bulles Blanc de Blancs Sparkling Brut is crisp and refreshing. It has a subtle fragrant aroma and when served with a special pairing, it is certainly a delight upon the taste buds.

Cochon offers an array of different food pairings that coincide with the season and the wines offered. Selecting a cheese & charcuterie board is a good choice, if you’re a cheese and cured meats fan.

The Cheese & Charcuterie board of Manchego, Laura Chenel Goat Cheese, Quince Paste, Fig Jam, Sarta Chorizo, Jamón Serrano, Olives & Marcona Almonds was scrumptious. Cochon has plenty of seating inside and out. On warm days, sitting outside is very enjoyable, especially since the entire Vine Ally-Sonoma Court complex lends itself to a European-style al fresco experience.

Located at the back edge of Vine Alley, Cochon has ample space for guests almost to itself, making it ideal for small gatherings and little parties.

An important thing to keep in mind, wine tasting and curated food pairing isn’t to be rushed. It to be savored and thoroughly enjoyed. The ambiance and staff at Cochon makes everyone feel at home, with the choicest of everything.

All the wine at Cochon is excellent as is the service. It’s exceptional!

With regards to the wine, a project called “élevé” is one example of what makes Cochon wines distinctive. Which as Cochon’s Director of Sales & Marketing, Carlo Centretto explained. “The word ‘élevé’ basically means high-elevated, some of the best varieties of wine we have are from local vineyards that are elevated above the valley floor.”

“So, take the 2019 Cabernet Sauvignon, for example,” he said pointing to the menu and wine list. “It’s from Crouse Vineyard, located in the Mount Veeder AVA of Napa Valley. Sourcing Cabernet Sauvignon from exposed, high elevation vineyards such as the Crouse Vineyard, gives low yields, subtle fruit character, and wines of more distinction.

Mt. Veeder is an appellation northward of downtown Napa amid the Mayacama mountain range up and off of Redwood Road.

Designed as an American Viticulture area, Mt. Veeder has been the growing spot/birth place of some of Northern California’s best wines. Many of the plateau areas that have grape vines are planted in a rich soil that contains volcanic elements.

This along with the steepness of the angles of many of the plateaus provides better water drainage and direct angled sunlight.

According to some health studies, the lower the alcohol content, the fewer the calories. Yet for Cochon it is about flavor. Also, it’s noted, regardless, of what type of wine is consumed, moderation is important. And since it takes so much time and effort to produce a quality wine, enjoying it, sipping it slow is what makes the wine country experience memorable.

Centretto and staff like, Sean Lirette and Chris Sawyer, take extra time and care to ensure that the food that is paired works well with the wine. Even something simple as the crackers is considered. “A simple cracker often is best so not to interfere with the flavor of the wine,” said Centretto. “Yet we have gluten-free varieties of crackers if it’s requested,” he said.

Anything that Centretto and staff can do to help make the experience better is what Cochon aims for. While at the moment, Cochon doesn’t serve any desserts, a delicious cup of Espresso is available.

“No syrupy or iced coffee drinks, just a traditional and authentic espresso, cappuccino or caffè latte,” said Centretto. Definitely an “elevated” experience, even for the most discerning of foodies and wine connoisseurs, Cochon Wine Tasting is open 7-days a week from 11:am to 6:00 pm. For more information call 707 934-8157. Or visit the website.

[brambleandbrush]

2023.11.06

Not a bad first day back at work. Luckily I had no meetings other than a check in with my boss so I was able to slowly working through the 450ish emails I received while I was gone. The teachers are still on strike so this week is an interesting mix of trying to help my kid work on educational stuff while also getting work done. I managed to squeeze in an afternoon walk. The fall colors seem to be at their peak this week. I’m really enjoying the colorful serenity.

Breakfast today was a favorite. Avocado on whole grain toast topped with cherry tomatoes, cilantro, a fried egg, and hot sauce. Lunch was a mini charcuterie board with whole grain crackers, garlic chili cheddar cheese, roasted red pepper hummus, tomatoes, and grapes. This afternoon I had a cup of lemon ginger tea with some honey and greek yogurt with lemon curd. Dinner was leftover pork tenderloin, roasted garlic potatoes and green beans, and pesto orzo. I was still a little hungry after dinner so I had a slice of whole grain toast with apple butter and a little apple cider.

[die-jesting]

yesterday i had a little tuna cup for lunch. then for dinner, g and i had a charcuterie board. i didn't really eat all that much, to be honest. and i got home and didn't even eat then. so, well done me. today i've had a tuna pouch and a mini granola bar.

[draftproducts]

5L Beer Kegs: The Perfect Party Companion

When it comes to hosting a memorable party or gathering, having the right beverages on hand is essential. While bottles and cans have long been the standard, there's a game-changer in town: 5-liter beer kegs. These mini kegs offer a convenient and fun way to serve your favorite brews at your next shindig. In this guide, we'll explore why 5L beer kegs are the perfect party companion and how to make the most of them.

The Benefits of 5L Beer Kegs

Before we dive into the party planning, let's take a closer look at why 5L beer kegs are gaining popularity:

1. Freshness: One of the most significant advantages of mini kegs is that they keep your beer fresher for longer. The sealed, pressurized system prevents oxidation and maintains the beer's quality from the first pour to the last.

2. Portability: 5L kegs are compact and easy to transport, making them ideal for picnics, barbecues, and outdoor events. You don't need a dedicated beer machine or a tap system to enjoy draft-quality beer on the go.

3. Variety: Many breweries offer their beers in 5L kegs, providing a wide range of options for your party guests. You can cater to different tastes and preferences, from lagers and ales to stouts and IPAs.

4. Eco-Friendly: Choosing mini kegs over bottles or cans is more environmentally friendly. You'll reduce the amount of packaging waste, making your party a bit greener.

Party Planning with 5L Beer Kegs

Now that you're convinced of the merits of 5L beer kegs, here's how to make them the star of your next party:

1. Beer Selection:

Start by selecting a variety of beers to cater to your guests' tastes. Include some crowd-pleasers and a few unique options for those who love to explore different flavors.

2. Chilling:

Ensure your mini kegs are properly chilled before the party. Place them in a refrigerator or cooler a few hours in advance to achieve the ideal serving temperature, typically between 38°F and 45°F (3°C and 7°C).

3. Setting Up:

Position the kegs where your guests can easily access them. You can use a designated beer station, a table with ice buckets, or even a rustic barrel filled with ice for a rustic touch.

4. Glassware:

Provide appropriate glassware for your guests to enjoy their beer. While some might be content with disposable cups, having pint glasses or mugs can enhance the overall beer-drinking experience.

5. Tapping the Keg:

Most 5L kegs come with an easy-to-use tap system. Follow the manufacturer's instructions to tap the kegs properly. It's a simple process that typically involves turning a handle.

6. Educate Your Guests:

If you have a variety of beers, consider creating a small beer menu with brief descriptions of each brew. This can help your guests make informed choices and discover new favorites.

7. Snacks and Food Pairings:

Beer and snacks go hand in hand. Offer a selection of appetizers, finger foods, and small bites that complement the beer's flavors. Think pretzels, cheese, charcuterie, and sliders.

8. Party Games:

Keep the party lively with beer-related games like beer pong, flip cup, or a beer tasting challenge. These games can add an element of fun and friendly competition to the gathering.

9. Music and Ambiance:

Create a festive atmosphere with a playlist of upbeat tunes. Consider decorating your party area with beer-themed decor or outdoor lighting to set the mood.

10. Enjoy Responsibly:

Remind your guests to drink responsibly and arrange for designated drivers or alternative transportation options if necessary.

Conclusion

5L beer kegs are a game-changer for parties and gatherings, offering freshness, variety, and convenience in one package. Whether you're hosting a backyard barbecue, a game day get-together, or a casual evening with friends, these mini kegs can elevate your hosting game. With the right beer selection, proper chilling, and a fun ambiance, you're well on your way to throwing an unforgettable party with 5L beer kegs as the perfect party companion. Cheers to great times and great beer!

[bates--boy]

After setting the coffee tray on the table, Peter finally admitted to himself that maybe this whole-ass catering thing was overkill for the news he was going to bring them. But it was as the saying goes: you catch more flies with honey than with vinegar.

And the logic sort of applies here: deliver the news, then plie his friends with food and drink for the favor. He could hear the swish of the front door and the footfalls of his crew and was setting up the stack of plates when the kitchen door was pushed open.

"What's all of this?" Tommy asked, holding the door open for the others as he eyed the food on the table. Charcuterie boards, trays of mini pastries and sandwiches, even a set of sushi, closed off in its own insulated container in case there were any allergies.

"Brunch!" Peter replied as he folded his hands.

Tarsha moved to the side of the table to sweep her eyes over what looked like a goddamn café being cleared out. "Okay, this has either got to be very good news, or you lied and this is actually bad news."

"I promise you that it's good news." With that, Peter gestured for everyone to take their seats. After the scraping of chairs and plates passed around and piled on, Peter fixed himself a cup of coffee to occupy his hands.

"Okay, so, here's the thing," Peter started over the soft clinking of cutlery and crunching. "The reason that I've been sort of ghosting the studio is because I'm going to open a theatre."

Everyone paused, forks and spoons and cheese-laden crackers in the air. Mike lowered the grape he was going to pop into his mouth. "You're opening a theatre?"

"Yeah." Peter picked up his tablet and opened his Cloud, scrolling until he reached the photos of his new property. He handed it to Adel to let him pass it around the table. "I bought one a couple weeks ago, and I'm almost done with repairs and renovations.

"Holy shit, Peter!" Tarsha said as she scrolled through the photos. "Congrats!"

Mike held out his hand to get the tablet next. "What the hell possessed ya to buy a whole ass theatre?"

"And an abandoned-looking one at that?" Tommy put in.

For all of the questions Peter had expected, he hadn't expected a question like that. Still, he had the answer. He could wax on about his dreams, about how he had always wanted to go see Broadway shows when he was a child, had always loved theatre. But now, not only did he get to see shows, but he had acted in them (well, one. For now.) Yet, he needed more, he needed to take the obvious logical next step. He could go on about how he wanted to leave something for Sadaf when he goes, doing something to make her proud.

Instead, Peter said, "I saw it and I wanted it."

Mike kept his eyes on the screen, raising his brows and bringing his cup of coffee to his grinning mouth. "Yeah, that sounds about right."

"But here's the thing," Peter said. "The theatre may be opening as soon as next month, so I wanted to ask you guys this: you guys are my crew, my best friends. My second family who's had my back even through my worst days. Every day, I think about how great I've had it since we built this together--" he gestured to the kitchen, to the whole studio around them, "--and, honestly, how bleak my life would've been if I didn't have this to get me out of bed in the morning.

"With that said: I want us, The MizFists, to be my theatre's first show for opening night."

Peter didn't know how to take the silence. He had a feeling halfway through his baring of hearts that he may have been laying it on too thick, for what was a simple request that they maybe were going to say no to.

Mike sighed and held the tablet out for Peter to take. He looked around him at the other crew members, smiling. "I'm in."

[lowspoonsfood]

Can i submit one of my key "i forgot to eat and now I'm so hungry I'm dizzy and don't have the time/energy to cook" meals?

I call it the Millennial Charcuterie Board, lmao.

Ingredients:

Pepperoni (or other cured, precooked meat. I usually have a pepperoni stick but i also like bags of prosciutto when i have it), chopped up.

An apple, sliced up.

Peanut butter.

Greek yogurt cup.

Instructions:

Spread the peanut butter on the apple slices. Put all of these objects on a plate. Consume.

All jokes aside, this usually only costs me a spoon to make and the key thing here is that it hits a lot of energy needs - especially protein. You can obviously swap out the particulars based on your needs, for example, I'm not great at dairy, so sometimes i change out the Greek yoghurt.

Suggested sub ins:

Other nut butters (i also love sunflower butter - and it's FODMAP friendly).

Cheese slices.

I usually buy a package of cups of flavored yogurt because it's easier, but a price hack i learned while i was a student was to buy a tub of plain yogurt and then add jam to my bowl when i ate it - much cheaper.

Other sliced fruit, and just eat spoonfuls of the nut butter instead.

I also like to eat tortilla chips with this sometimes, which is great for extra food/salt.

Anything you want, really, just aim for some different things that hit different food groups.

A kind of fun desert style addition - my mom used to make this for me. Slice your apple, put peanut butter on one side of the slices, and then add a row of mini marshmallows. Two slices together look hilariously kind of like a mouth. It's sweet and salty, and if you have young people to look after i highly recommend it as a snack, we used to beg for it and completely forgot it was a fruit snack.

Hang on to your spoons, my friends!

love doing this, and i'll also suggest adding crackers (it can be extremely fun to wander down the cracker aisle of any grocery store), grapes (hydrating and delicious!), jam, small fancy cheeses, and toast! get yourself a chocolate bar. here's an example:

cheese/fruit/cracker/snack plates are easy, they're fun, they can easily be made to your specific needs/preferences, and you can adjust how much effort you're putting in. it doesn't have to be aesthetically pleasing! it's also a really fun thing to do with a group!

[ninzied]

fire lines

based on a prompt for distracting work kisses.

for @myletternevercame. special thanks to @heidiamalia for the brainstorming session!

rated m.

Frank usually works through his lunch breaks.

He used to take them as far away from—well, everything—as he could, finding himself a lone edge on the roof or some corner of a vacant floor to eat his meal in relative quiet. But ever since Curt roped him into this management job, everything’s always coming to him whether he likes it or not.

And he doesn’t not like it, as it turns out.

It’s a small construction company, a kind of in-between place for hard-up vets to get work, either settling there or to steady their feet for something else that’s more suited to them. The work feels meaningful in that way. Karen had recently coerced a beat reporter from the Bulletin’s local business section into writing up a piece on them, and the glowing review brought in more and more jobs for his guys. Frank has found it surprisingly gratifying, minus all the paperwork.

So much goddamn paperwork.

He’d never pegged himself for an office space kind of guy. He prefers to be out there, in the midst of things with the others—so he spends most of his days doing just that, saving all that bureaucratic bullshit for his lunch breaks in his office trailer.

He’s heading there now, after a rougher-than-usual morning spent on some stubborn electrical wiring. He thinks of all the other kinds of work waiting for him in his trailer and groans, half-wishing he’d packed a beer with his sandwich today.

He shields his gaze from the midday sun, and then he turns, and he sees her.

She’s in her kitten heels, a pencil skirt and cream-colored blouse. It’s so unusual to see her at his place of work—their schedules hardly ever seem to align these days, and he spends a lot of them just fucking missing her. For a second he thinks he could almost have imagined her there, waving goodbye to one of his workers, and smiling.

Frank allows himself another moment to give her a once-over from afar, his gaze moving up her body and lingering. Her blonde hair is pale in the sunlight, flashing golden when a breeze sifts through the strands. And then he lets out a laugh, because there, perched on the top of her head, is a bright yellow hard hat.

The name PETE comes into focus as he quickens his step, sharpied onto the back of the hat in his own familiar scrawl. Karen turns to give him a fondly exasperated look as he comes up to her, sliding a hand over the small of her back in greeting.

“Shouldn’t you be the one wearing this?” she asks him.

“Looks better on you,” he says, kissing her cheek as she rolls her eyes good-naturedly at him. He takes her hand, tugging her up the steps to his trailer. “Everything okay? You never take lunch.”

“Neither do you,” she counters, and he has to concede her point. “And everything’s fine. I just thought we could eat together for a change.”

Her work bag is already tucked up against some filing cabinets—Christ, when did he become the guy who owned filing cabinets?—and there, spread over his desk, is lunch. A small charcuterie plate, two cups of coffee, and the sandwich that she knows he likes from Nelson’s, with the thick, crispy bread and extra sauces on the side.

“Shit, Karen.” He laughs, dragging her in for a proper kiss this time. “This looks incredible. Thank you.”

The meal he’d slapped together from grocery store cold cuts that morning pales in comparison. He tells her as much, opens the mini fridge behind his desk to show her, and finds a six-pack of beer stowed inside by his food.

“For later,” says Karen.

He squeezes her hand. “You’re a godsend, you know that?”

The pile of papers on his desk isn’t getting any smaller—in fact, he’s almost certain it’s grown since he last saw it this morning—but he figures it will have to wait. He’s starving, and she’s looking so irresistible to him, with her smile, and his hard hat knocked slightly askew on her head.

He kisses her again, pulling out an extra seat for her before walking over to the other side of his desk.

And then Karen picks up her work bag and pulls out her laptop.

“Is this okay?” she asks, seeing him blink in surprise at her. “I know you’re behind on your work—”

He scrubs a hand over his nape, feeling sheepish that she’s caught him out. “That obvious, huh.”

“I have a deadline anyway,” she tells him, with a rueful smile of her own. “But it would be nice to at least be in the same room as you.”

Fuck, if he wasn’t so damn in love with her already.

“C’mere,” he says gruffly, and leans over his desk, their mouths meeting somewhere in the middle. “I’ll make it up to you, I promise.”

“I’m not worried about it,” she says, nudging him gently away and powering on her laptop.

They settle into an easy rhythm, a silence that’s so comfortable he almost forgets they’re in his office and not at their dining table back home. He practically inhales his sandwich before chugging down his cup of coffee, and then he starts snacking on the charcuterie plate as he flips through a stack of ledgers and bank statements.

Karen’s typing away on her computer, brow furrowed together under his hard hat. She’s slipped off her shoes, resting her feet on the edge of his chair. They’re a little chilly, so he pulls them into his lap to warm them, massaging her calf as he works. She makes a small, satisfied sound, shifting forward in her seat. Otherwise, the only indication that she’s even aware of him being there is to reach across his desk and brush a few crumbs from his beard before returning to her keyboard.

At some point, though, she stops typing.

Frank doesn’t notice right away—she’s still staring intently at her screen, and he’s just managed to untangle some confusing orders for extra plywood. But he does notice when she presses her toes to the inner part of his thigh and starts rubbing small circles into the denim.

He glances up at her.

She’s still clicking around on her screen, a piece of fruit in her other hand. She hasn’t lost that look of intense concentration she always gets when she’s researching a piece, but then her foot ventures closer, and there’s nothing unintentional about that, either.

He scratches some updates into a ledger, and almost drops his pen when Karen sneaks her foot the rest of the way between his thighs. His blood rushes south, pooling heat straight through to his dick, and this was—fuck, if this wasn’t what she’d been planning all along.

“Karen,” he cautions her lowly. His voice sounds hoarse, even to him, thick and rough with desire that he hadn’t meant to give voice to.

She finally looks up at him then. Without breaking contact, she parts her lips around a strawberry, biting slowly down.

“Something wrong?” she asks him.

He moves his hand up her calf, cupping under her knee. His chair wheels slightly forward with the motion, bringing her foot that much closer to him. She curls her toes around his hardening dick, and he swallows.

“Thought you had work to do,” he says.

She smiles. “Just multitasking.”

And then she turns back to her goddamn computer, and starts scrolling.

Frank stares blankly down at his ledger, trying to remember where he’d left off. Plywood or some shit. Yeah, that sounds right. He retrieves his pen, poising it over the page. He blinks through the haze of desire, the clenching ache of his growing arousal as Karen kneads more firmly at his crotch. But the numbers continue to swim out of order before him, refusing to take any more enlightening form.

His other hand is somehow halfway up the back of her thigh now, gripping harder than he’d realized. As if he’s drawn to her, he wheels his chair closer, sliding his palm further, and further, and—

“Oh!” says Karen, her knee knocking up against wood when he winds up bringing his chair in too close, crowding her legs beneath the desk.

“Shit. Sorry.” The moment jolts him back enough to clear his head a little, and he’s wheeling away, putting some distance between them. “You okay?”

She crosses her legs and gives him an amused kind of smile. “I’m fine, Frank.”

“Okay.” He doesn’t seem able to manage out more than one or two words at a time. He’s hard as nails, jeans tight around his erection as he gazes across the table at her. Her cheeks are flushed pink, and she’s biting into her lower lip as she turns away.

She’s not unaffected by all of this. Not by a long shot.

Shit, if that doesn’t make him want her even more.

Her gaze remains carefully fixed on her laptop screen as Frank stands up. He walks over to the trailer door, turning the lock into place with a click. She still has her back to him when he turns around, but her body is poised as if waiting for him, the air between them thick with anticipation.

He bends his mouth over the curve of her throat.

There’s an audible hitch in her chest, and she sounds breathier than usual as she tells him, “Frank. Some of us have work to do.”

“Didn’t you say something about multitasking?” he murmurs, tonguing a kiss to her jawline. The hard hat takes some navigating around, but he’s loath to remove it just yet.

“Mm. I guess you have a point.” She inclines her head toward him, lips parting into his kiss. He tastes strawberry on her tongue, and the bittersweetness of their coffee. He half-pulls her up from her chair, and she rises to meet him, their bodies pressing fully together.

Karen pulls back for a second. “You’re sure no one’s going to—?”

“Nah,” says Frank in between kissing her. “They know not to bother me when I’m doing the, uh—” his throat bobs as she puts her hands on his belt buckle, Christ he is so hard for her “—the paperwork.”

“Right,” says Karen, teasingly. She undoes his belt before starting in on his jeans. “The paperwork.”

He kisses her back up against one of the filing cabinets, groping around her waist for her zipper. It wouldn’t be the first time he’s ruined one of her skirts by being overeager, so he tugs it off of her as patiently as he can manage before making quicker work of her underthings.

Frank leaves her blouse on—the fact they’re about to do this at work is not lost on him, so this seems like a fair enough compromise. He slides his palms beneath the silk fabric to glide over her ribcage, under her bra to cup her breasts as she gets his pants down past his knees.

A full-body shudder courses through him as she takes his dick in hand, stroking him up and down. He squeezes her breast, moving his other hand down to slip in between her thighs.

“Fuck, you’re wet,” he groans into his mouth, and eases two fingers inside.

She gasps, and the hard hat knocks back against the top edge of the filing cabinet. Her hand flies automatically up to adjust it, another soft, moaning sound working its way out of her.

“Here, I got it.” Frank replaces the hat and palms the back of her head instead, feeling the cool cabinet metal against his skin. “Really liked you in that, though.”

She hums out a laugh. “I could tell,” she says, and her breathing shallows as he rubs at her clit with his other hand, a quick, teasing stroke of his thumb that has her arching back again.

“You good?” he murmurs, kissing her neck and feeling her low, throaty yes in response. He removes his hand to take hold of his dick then, sinking the tip of it just between her folds.

He has to bend at the knees a little, and she stretches onto her toes as he presses in, and out, and in again. He rocks into her inch by inch, until he’s balls-deep inside her and halfway to breathless from the sensation of it. He adjusts his hold, cupping a hand around her bare ass to help brace her leg up before thrusting up inside her again.

The position is a little awkward at first, and it takes another few moments of adjusting their bodies to find a good rhythm. But then it gets—God, more than good—striking the perfect balance of movement between them, and Frank begins pumping into her in earnest, groaning softly against her skin.

She clutches at him with a sigh, pulling his mouth up to hers for a brief, tongue-filled kiss. The air goes thin between them as their lips part, and all they can do is gasp into each other as the pleasure between them mounts and mounts to something exquisite. Something that’s indescribably good.

Her leg starts to give just a little, and she grips at whatever she can for purchase, Frank’s body pinning her there to the filing cabinet with the weight of each thrust into her. The contents of the cabinet give a slight rattle behind them, in parallel with the other, softer sounds of their lovemaking.

Frank buries his face into the slope of her shoulder, feeling that telltale ache of heat spreading up through every nerve of his body. He pounds into her harder, listening for the snags in her own breathing, adjusting his angle until she’s clenching around him, tight, and hot, and close, so close—

“Frank—mm—oh, Frank—”

He braces his hand over her nape as she comes, her body stiffening and rocking back against the cabinet. Frank sucks a shaky kiss to her pulse point, thrumming with the need for his own release. He pushes into her once, twice, three times more before everything is splintering apart, and he’s coming with a goan, spilling into her.

He doesn’t know how long they stand there holding each other, hips still pulsing together as they chase those last few tingling moments of orgasm. Everything seems to stand still with them, including time itself. Frank leans half his weight into the filing cabinet, his arm still cradled around Karen’s head as their breathing finally slows together.

She eventually eases back onto both feet, and he bumps his forehead into hers, mouthing kisses over her skin while she retrieves a tissue from his desk and wipes them both clean. They help each other back into their clothes, Frank grazing a hand up the length of her thigh as he goes, reluctant to fully release her.

After they’re dressed, he reaches for her again, pulling her into his arms. “Hey,” he says.

Karen’s biting back a smile. “Hi,” she says back, touching his face, threading her fingers through his hair.

He lowers his mouth to hers, kissing her hard and slow the way that he does when they’re at home in bed together, when it feels like they have all the time in the world.

They could, he thinks. They do.

She sighs regretfully after a moment, putting a hand over his chest. “I should probably let you get back to doing real work.”

“Thinking about taking a half-day, actually,” says Frank, trailing his knuckles up her arm.

Karen tilts her head at him, unable to contain a full smile now. “Are you,” she says.

“Yeah, why not? Grab a beer, a patch of grass by the water…” He cups the side of her face in his hand. “You can bring your laptop, and uh.” He gives her a crooked smile of his own. “It can be my turn to distract you from your work.”

She looks at him with mock seriousness. “You say that like it would be so easy.”

“All right,” says Frank, stepping away, “well, I got a shit ton of paperwork waiting on me, so I better—”

Karen takes his hand firmly in hers, drawing him back for another kiss.

The paperwork can keep on waiting.