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[cookieofearthbread]

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[elianajack]

Catering Services at Tivoli Royal Court for Weddings

Weddings are a celebration of love, commitment, and joy, and every couple dreams of a perfect day that reflects their unique style and preferences. One of the most crucial aspects of a wedding is the catering, as it not only feeds the guests but also creates lasting memories through the culinary experience. Tivoli Royal Court, a premier wedding venue, understands this importance and offers exceptional catering services tailored to make every wedding a gastronomic delight.

The Culinary Experience at Tivoli Royal Court

At Tivoli Royal Court, the culinary experience is designed to be nothing short of extraordinary. With a team of highly skilled chefs and a passion for excellence, the venue ensures that every dish served is a masterpiece. The chefs are well-versed in various cuisines, allowing them to create a diverse menu that caters to different tastes and preferences. Whether you desire traditional Indian delicacies, contemporary international cuisine, or a fusion of both, Tivoli Royal Court has got you covered.

Menu Options

One of the standout features of Tivoli Royal Court's catering services is the extensive range of menu options available. Couples can choose from a wide variety of dishes, ensuring that their wedding menu is perfectly aligned with their vision. Here are some of the popular menu categories offered:

a. Indian Cuisine:

Starters: Paneer Tikka, Chicken Tikka, Aloo Chaat, Vegetable Samosa

Main Course: Butter Chicken, Rogan Josh, Paneer Butter Masala, Dal Makhani

Breads: Naan, Roti, Paratha

Desserts: Gulab Jamun, Rasmalai, Jalebi

b. International Cuisine:

Starters: Bruschetta, Sushi, Spring Rolls, Cheese Platter

Main Course: Grilled Salmon, Pasta Primavera, Beef Stroganoff, Ratatouille

Desserts: Tiramisu, Cheesecake, Macarons

c. Fusion Cuisine:

Starters: Indo-Chinese Manchurian, Mediterranean Falafel, Tandoori Prawns

Main Course: Thai Green Curry, Mexican Tacos, Italian Risotto

Desserts: Fusion Panna Cotta, Chocolate Lava Cake with Indian Spices

Customization

Understanding that every wedding is unique, Tivoli Royal Court offers extensive customization options for their catering services. Couples can work closely with the chefs to design a menu that reflects their personal tastes and preferences. Whether you want to include a family recipe, incorporate dietary restrictions, or create themed dishes, the team at Tivoli Royal Court is more than willing to accommodate your requests. This level of personalization ensures that your wedding menu is a true reflection of your culinary journey.

Beverage Selection

In addition to the exquisite food, Tivoli Royal Court offers an impressive selection of beverages to complement the menu. From fine wines and signature cocktails to mocktails and fresh juices, the venue provides an array of options to keep your guests refreshed and satisfied. The professional bartenders can also create custom drinks tailored to your wedding theme or personal taste, adding a unique touch to your celebration.

Presentation and Service

At Tivoli Royal Court, presentation and service are given paramount importance. The food is not only delicious but also visually appealing, with each dish meticulously plated to enhance its aesthetic appeal. The staff is trained to provide impeccable service, ensuring that every guest feels pampered and attended to. From the moment the first appetizer is served to the final dessert, the seamless service ensures a delightful dining experience for all.

Dietary Preferences and Restrictions

Tivoli Royal Court is committed to catering to all dietary preferences and restrictions, ensuring that every guest enjoys the meal without any concerns. The chefs are skilled in preparing dishes that cater to various dietary needs, including vegetarian, vegan, gluten-free, and Jain cuisine. By offering diverse options and accommodating special requests, the venue ensures that everyone can partake in the culinary celebrations.

Tasting Sessions

To ensure that the wedding menu meets the couple’s expectations, Tivoli Royal Court offers tasting sessions. During these sessions, the couple can sample a variety of dishes from the proposed menu and provide feedback. This interactive process allows the chefs to fine-tune the dishes according to the couple’s preferences, guaranteeing a perfect dining experience on the wedding day.

Wedding Cakes and Desserts

No wedding is complete without a grand wedding cake and an array of delectable desserts. Tivoli Royal Court collaborates with talented pastry chefs and bakers to create stunning wedding cakes that are as delicious as they are beautiful. Couples can choose from a range of designs, flavors, and sizes to suit their wedding theme. Additionally, the dessert menu offers a variety of sweet treats, from traditional Indian sweets to international favorites, ensuring a sweet ending to the celebration.

Buffet and Plated Service Options

Tivoli Royal Court offers both buffet and plated service options, allowing couples to choose the style that best suits their wedding. The buffet service is perfect for a more casual and interactive dining experience, with guests having the freedom to choose from a wide variety of dishes. On the other hand, the plated service offers a more formal dining experience, with guests being served individually at their tables. Both options are executed with the same level of excellence and attention to detail.

Themed Catering

For couples looking to add a unique touch to their wedding, Tivoli Royal Court offers themed catering services. Whether you envision a rustic countryside wedding, a glamorous Bollywood night, or a chic modern celebration, the team can create a menu and presentation that align with your theme. Themed catering not only enhances the overall ambiance of the wedding but also provides a memorable culinary experience for the guests.

Coordination with Wedding Planners

Tivoli Royal Court understands the importance of seamless coordination between the catering team and wedding planners. The venue works closely with wedding planners to ensure that every aspect of the catering service aligns with the overall wedding plan. From the timing of the food service to the setup of the buffet or dining area, every detail is meticulously planned and executed to perfection.

Testimonials and Success Stories

Many couples have entrusted Tivoli Royal Court with their wedding catering and have been delighted with the results. Here are some testimonials from satisfied couples:

"The catering at our wedding was absolutely phenomenal. Our guests couldn’t stop raving about the food, and the presentation was impeccable. Tivoli Royal Court exceeded our expectations in every way." - Anjali and Raj

"We wanted a fusion menu that reflected our diverse backgrounds, and Tivoli Royal Court delivered beyond our wildest dreams. The chefs were so accommodating, and the food was a hit with all our guests." - Priya and Michael

"From the tasting session to the final service, everything was flawless. The team at Tivoli Royal Court truly knows how to make a wedding special through their exceptional catering services." - Simran and Amit

Conclusion

Catering services at Tivoli Royal Court are designed to create an unforgettable culinary experience for weddings. With a diverse menu, customization options, impeccable presentation, and top-notch service, the venue ensures that every wedding is a gastronomic delight. Whether you envision a traditional feast, an international spread, or a unique fusion menu, Tivoli Royal Court can bring your culinary vision to life, making your wedding day truly special.

By choosing Tivoli Royal Court for your wedding catering, you are not just opting for delicious food; you are ensuring a memorable dining experience for your guests, one that will be remembered and cherished for years to come.

[fangirlxwritesx67]

NYE Bubbly (Sam x Rowena)

A/N- I had so much fun writing Christmas Tea for @idabbleincrazy​ 750 followers challenge that I asked for another aesthetic with these two beautiful humans. Enjoy more fluffy cracky holiday smut!

Tags: 18+, smut, holiday fluff, consent, oral sex (woman receiving), sex, general sexiness (both Rowena and Sam), references to Sam breaking stuff and online shopping

Sam stood outside the door to Rowena’s apartment with two bottles of champagne held in one big  hand. Rowena had invited him over to spend New Year’s Eve. She hadn’t made a pretense of research or anything else, just said that she would like some company. The last time Sam had come over, Rowena had given him the most memorable Christmas present of his life. He hoped tonight would be the same, but he never wanted to assume. 

He knocked, and Rowena opened the door. She was dressed comfortably but beautifully, as usual, in a black knit dress. She pulled her long sleeves down to cover her hands as she welcomed him in.

From the doorway, Sam could see her kitchen counter, spread with food. Okay. So tonight was just about company then. Well, he loved Rowena’s company. He handed her the bottles of champagne and followed her into the kitchen. 

“Help yourself, Samuel,” Rowena gestured with one fine hand towards the appealing spread, “Then have a seat.”

Sam surveyed the options before loading up his plate. Chopped vegetables -carrots, broccoli, peppers- and dip. Cheese, meat and crackers. Sliced pears and oranges and figs. Olives, both green and black. 

Sam sat down at the table. He dipped a pepper and popped it in his mouth before grabbing a cracker and stacking up the perfect combo of meat and cheese.  

Rowena turned, carrying two champagne flutes as well as a bottle. She slid gracefully into the chair across from him as she handed him a glass. They clinked rims delicately. Rowena’s brows arched as she took a long sip. 

“To us,” she murmured.

She picked up a pear slice and a piece of sharp cheese. Sam couldn’t tear his eyes off her as she took a delicate bite. He shook his head and tried to focus on his plate of food. Rowena popped an olive in her mouth, her pink tongue grazing her fingertips. 

“Rowena,” Sam sighed. She looked at him, her green eyes wide, a sweet pout curving her lips.

“What?” She asked lightly, fluttering her thick lashes against her pale freckled cheeks. 

“Come here,” he held out his hands. Rowena understood the question he was asking, and answered by leaping into his grasp. Their lips met, eager and hurried, teeth brushing together. 

Sam wrapped his arms around Rowena and held her as he kissed her, deeper. His hands slid down her body to cup her tiny waist, her round hips, and then the hem of her dress. He tugged at it, and she helped him pull it over her head. Her small round breasts were bare, her nipples already risen from the drag of the knit fabric. He lowered his face and kissed their velvety pale rise.

Sam stood up, still holding Rowena close with one long arm. With the other arm, he cleared off the table. Rowena’s platter of candles and sparkly decorations crashed to the ground. 

“Sam!” She scolded, her lips against his neck. 

“Buy another one online,” he answered before he laid her out gently on the table.

Sam leaned over Rowena and kissed her deeply. Her mouth was sweet and salty. He sucked hungrily on her bottom lip, and she moaned softly. 

He reached one hand up to tangle in her red curls. As he did, he knocked over one of the forgotten champagne flutes. Pale bubbly wine spilled over Rowena’s shoulders, trailed between her fine soft breasts, and pooled over her belly button. 

Sam lowered his lips and kissed Rowena on the soft swell of her lower stomach. Then he kissed up the curve of her hips. Rowena arched against the table, rising towards his touch. Finally, he lapped at the puddle of champagne on her skin. His tongue was warm and rough, and Rowena sighed.

“Oh, do you want something?” Sam murmured, his lips soft against Rowena’s hip bone. 

She sucked in air, her breasts rising and falling with every breath. 

“Please, Samuel,” she whimpered. 

He took his time, licking at her skin until the champagne was gone. Then he swirled his tongue in her belly button, drawing a hot sigh out of her. 

He trailed his lips lower, along the top of her black panties. She gasped. He kissed across her waist while she rocked her hips under his touch. He turned his head, his hair brushing her thighs, as he trailed a line of kisses down to her knees.

Then he slipped the panties down her legs and, with one twist of his big hands, off her ankles. 

Rowena rolled her thighs open for him. Sam didn’t need any more of an invitation. He pressed his face between her hips. He licked into her, sucking and close. She tasted like butter and salt, a little like the olives. He wanted to taste her, have her all. 

Sam pleasured Rowena steadily, greedily. She writhed under his touch. He looked up to see her sprawled on the table. Her skin was luminous in the candle light, her breasts flushed, her head thrown back. 

Sam dove in, sucking harder. Rowena moaned, a low dragging sound. He kept going, pushing her farther. Her mouth dropped open. She was transcendent, lit within from pleasure. Her red mouth calling his name was the sweetest thing he had ever seen.

Sam didn’t let up as Rowena’s knees shook and her thighs clamped around his ears. He didn’t let up as she bucked into his face. He didn’t let up until she sighed and relaxed under him. Then he looked her full in the face. 

“Oh, Ro,” he breathed. He kissed her full and deep. She hummed happily. Then she reached her arms up around his neck. He wrapped her in his firm grasp. She leaned into his embrace  

Sam lifted Rowena and carried her, with him, into her living room. He sat down on the couch and lowered her next to him. She was naked and he was not, so she tugged at his jeans. He slipped out of his clothes easily. 

Sam settled onto the couch, comfortably naked. He pulled Rowena in close to him. Then he reached out for the TV remote.

“Didn’t you want to watch the New Year’s concert?” He asked. 

“Yeah, I guess,” she breathed. He bent his head and kissed her. With one hand he clicked the remote. Music and lights came on the TV. Neither Sam nor Rowena paid any attention, so absorbed were they in one another. 

Rowena settled on Sam’s lap, her thighs astride his. She leaned in, her lips just brushing his. Her long red curls fell across her bare white shoulders. Sam slipped a hand up her neck to cup her jawline, turning her face to him. His thumb brushed her chin. She whimpered and her mouth fell open. Sam moved in, licking eagerly with his tongue. 

Rowena rolled up against Sam, skin on skin, wordlessly begging for more. His hands skimmed down her body, over her strong back and tiny waist and round hips. He kept her in his grasp, lifting her, holding her. 

Sam’s thumbs dug into Rowena’s hips, raising bruises on her peachy pale skin. She rocked forward, asking. Sam answered with the head of his cock throbbing against her.

“Please, Sam,” she begged again. He didn’t need her to ask twice. He thrust into her, burying himself in her hot depths. 

Rowena threw her head back, her full red mouth dropping open in a moan. She rocked her hips back and forth, trying to give herself time to take him in. He was pushing her, stretching her, filling her so full. Sam thrust up into her. He craved the warmth of her muscular walls around him. He loved the way she tighted around him when she came. He wanted her, and needed her. She needed him too.

Rowena’s slim fingers dug into Sam’s shoulders. She panted and then cried out his name. As her orgasm built, she rose up on her knees, pressing against his warm chest. Sam met her desire with his own, thrusting higher and farther. 

In the background, the TV played on. Fireworks burst on screen as the new year rolled in. 

Rowena came shamelessly, writhing and moaning on Sam. He sucked in a long breath and let himself go, buried deep inside her. She curled into him, hiding her face in his shoulder. She whimpered, her lips on his skin. 

There might’ve actually been fireworks outside the window. Sam didn’t know. He was lost in Rowena, in her red hair and fine skin and her hot body on his. He was lost in her beauty and magick. 

Finally, Sam opened his eyes. Rowena was curled against him, her hands resting against his chest. He wrapped one arm around her body, pulling her close. 

He lowered his lips to kiss her hair. “Ro,” he whispered.

She lifted her face to his. “Happy New Year, Sam,” she said, before kissing him full on the mouth.

…

SPN First Last and Always: @dawnie1988, @fookinghelljensensthighs, @idreamofplaid , @onethirstyunicorn , @the-chocolate-moose , @there-must-be-a-lock , @tloveswriting

Sam Girl For Life: @awesomesusiebstuff, @lilsylvia

Rowena My Queen: @lilsylvia, @marril96

[chibinightowl]

Aww, Nuts

I couldn’t help myself after a certain conversation with @comebackolivia last week. Can be read as a sequel to In My Heart (In Your Pants).

~*~*~

Tim stands at the stove, carefully melting caramels with a little bit of water in a saucepan over low heat. He’s never done this before and isn’t feeling brave enough to attempt actual caramel but Alfred said this would work just fine for what he wants to do. When he called to ask, it was pretty clear to anyone who knows the old butler well that he was laughing at him, even if not a hint of it made its way over the line. Jason likes to joke that Alfred’s way of laughing is giving them the raised eyebrow whenever any of them say or do something stupid. Dick, especially, agrees. They’re still working on Damian, but he’s being stubborn about admitting that he ever does anything worthy of being laughed at and that the three plebeians that are his older brothers don’t count. 

Chuckling, Tim goes back to melting caramels and enjoying the sugary scent that now permeates the kitchen. He has a few hours still before Jason will be home and he wants to have most of this done before he does, if only to avoid comments about setting the stove on fire. 

Despite popular opinion, Tim can cook. And bake, somewhat. He just doesn’t like to if there’s someone else around who can and prefers to do it. Jason fits the bill perfectly, so Tim dutifully handles the cleanup. Not that Jason ever leaves much of a mess since he cleans as he goes, but it’s the thought that counts. 

There’s also the whole cooking while distracted thing. This is why Tim is generally banned from the kitchen and a strict no electronics rule is in place when he isn’t. In compliance with this little rule, the recipe he’s following is printed out and all his notes are handwritten in a shorthand that makes sense to him.

On the counter behind him are all the ingredients he needs. The apples are bright green and have been carefully washed. He’s even polished them a bit with the towel because they’re so shiny and the whole aesthetic caught his eye enough before he started melting caramels to spark a quick photography session in which he set up a still life composition. Not exactly the most exciting of subjects, but to him, it means a lot since this is the first time he has been brave enough to try making caramel apples on his own. 

His one true weakness. 

Jason has joked that Tim will do anything for the sweet and crunchy treat after what he saw last year, and it’s a sad fact that there isn’t much he won’t say no to when there is a decadent candy apple on the line. 

Ra’s knows it too and has tried to bribe him with a box before. Thankfully, the ninja delivering them did so when Jason was present, otherwise Tim quite possibly would have ended up kidnapped and imprisoned in some elaborate cell, subject to the whims of the Demon’s Head. 

But that’s all in the past. Tim watches the thermometer and smiles when the contents of the pot reach the desired temperature. 

It’s time to dip. Tim puts his game face on and drives the candy sticks into his perfect green apples. He can do this. Really. 

~*~*~

The clock moves all too slowly. Tim glances at his watch again as he waits rather impatiently for the caramel coating to harden in the fridge. It’s almost time and he has the rest of his toppings ready. Melted chocolate, both white and semi-sweet, are ready to drizzle and he’s chopped peanuts as well. What he’s still undecided over is if he wants to heat some peanut butter and use that too. 

No sprinkles allowed. Dick will be sad but these aren’t for him. At all. 

They’re all his. 

Well, maybe Jason can have one. Half of one. While feeding him the other half on the sofa like that time last year where things got a little hot and heavy afterward. 

Fun times.  

Tim checks his watch again and practically lunges for the fridge now that it’s time to check the hopefully hardened coating. He’d been generous with his time and it has paid off as each apple is perfect and ready for the next stage. 

Now he just has to figure out how he wants each one to look. 

He’s on the last one when the front door opens. Jason is home early. Dammit. “Hey, babe, where are you? Something smells good.”

“I’m in the kitchen,” Tim calls out, slightly peeved that his quiet time has been interrupted. 

“Uh-oh, I take back what I said.” Jason pokes his head in and his eyes widen comically. “You’ve got to be fuckin’ kidding me.”

“I can follow a recipe, you know,” Tim bites out between gritted teeth. Almost done with this last one...

“Yeah, but I can count on one hand the number of times I’ve seen you in here by yourself and each of those times involves fire.”

“Does anything smell burned to you?” 

“Nope. Massive points there. I’m just surprised to see you actually making those things.”

Tim shrugs and carefully rolls the last apple in the chopped peanuts. He’d ended up heating some peanut butter after all, so this one is double peanut goodness. “I thought I’d give it a try.”

“What brought this on?” Jason enters the kitchen and stops on the other side of the island where Tim has everything laid out. 

“It’s September.”

Jason smirks and tries not to laugh. “Hate to break it to you, but fall doesn’t start for a few more weeks.”

“Party pooper.” Tim holds up the last apple proudly. “All done.”

“And you didn’t destroy anything. I’m so proud.” 

“I’m not completely hopeless, you know.” 

“Just mostly.” Jason leans over and Tim dutifully does the same to give him a kiss. “So, if I take care of the rest of your cleanup, does that mean I get one of those?”

It’s Tim’s turn to smirk. “You can have half of one.” 

Jason’s eyes narrow. “Do I even want to know what I’d have to do for a full one?” 

Tim waves the peanut-crusted apple around teasingly. “Let me get these back in the fridge to set and we can negotiate.” 

“I’m pretty sure I have a few chips to bargain with.” Jason winks and waggles his tongue at him.

“Always trying to get in my pants,” Tim jokes as he sets the apple down on the plate and opens the fridge. “Although, if these turn out even half as good as they look, I’d let me into my pants too.” 

[bastionkeeper]

hi there! i’m not really a writer, and i’ve never tried writing about this subject before, but the idea that taako shows his love through food is too cute to resist!! i hope that you like this!

—————-

    Coming home to a sense of warmth was something that Kravitz was never going to take for granted. It was such a new experience for him. He figured he must’ve found it normal once upon a time, when he was alive, but centuries entombed in the frigid stasis of Death had numbed him to most sensations. He had only been rediscovering them in these past few years. 

    His life now was comprised of all sorts of soothing and novel experiences, all things he’d never noticed the absence of until they became present in his everyday life: the deep shiver in his newly materialized muscles as he phased into his and his husband’s oven-warmed house; the surprising limberness in his joints as they slowly thawed; the feeling of comfort and safety that was inextricably wound with knowing Taako was by his side. 

    To his merit, Taako had mostly broke the instinct to squawk and fly half way across the room in fright whenever a rift was opened into their home. Now he merely grinned, stretching out across the couch where he had been perched reading a novel, and rumbled, “Hey handsome, I was hopin’ you’d be back soon. Dinner’s almost ready.” 

    “You’re an angel," Kravitz said as he stood before Taako, balancing a knee against the couch and peppering his love’s face with welcoming kisses. Even when Taako’s nose crinkled from the action, the snorty huff of laughter that escaped him betrayed how pleased he was by the attention. 

    Taako ran a hand down the plane of Kravitz’s chest, over the soft curve of his belly, resting finally at his hip. Kravitz only had a moment to notice that his hand laid more naturally against his hipbone now that it was less angular, before Taako pat him twice in dismissal. 

    "Love the tailored look, m'dude, but go get yourself into somethin’ comfy. There’s a strict no formalwear rule in my kitchen,” his husband drawled. Then in one fluid motion, he pressed a fleeting kiss to Kravitz’s stomach, swung his legs to the floor, and used the momentum to stand up and twirl his way to the kitchen. 

    Kravitz couldn’t deny himself a lingering moment to stare at his silly husband with a grin too sappy for even his own standards. 

    Fuck, did he ever love him. 

    Tearing his eyes away from the domestic sight, Kravitz meandered his way upstairs to their bedroom to get changed. Physical clothing wasn’t something he technically needed, but they had a weight and texture to them that he couldn’t easily replicate with his conjurations. Besides, the act itself of getting dressed– loosening buttons and zippers, peeling off layer by layer– had a sort of self-indulgent feeling to it, a ritual he performed purely for himself. 

     Something else he couldn’t create without real clothing was the delightful feeling of decompression as he unbuttoned his trousers. This particular pair he was wearing were a bit snug in the midsection and thighs, but Kravitz had decided to ignore it. They were part of a dashing red and black ensemble that Taako had gotten him a few months prior. It might not be as sharp of a fit as it once was, but Kravitz believed it still gave him an imposing silhouette. 

    The chilly night called for his warmer sleepware: a matching plaid shirt and top, both lined with soft fleece; a jacket that had been, and would continue to be, circulated between the entire IPRE crew; slipper socks; and one of the many fluffy robes he snatched from Taako’s side of the closet.  

    Kravitz wouldn’t fool himself into thinking he could pull off the clashing-pattern aesthetic like Taako effortlessly could, but he didn’t mind. He may look goofy as all hell, but Taako had admitted to him that he found Kravitz sexiest when he was soft and comfortable. Not that he was going for a sexy look, but it was pleasing to know he was desirable to his husband nonetheless. 

    After taking his thick, coiled hair out of the neat bun he wore to work and gently fluffing it out with his fingers, Kravitz made his way back downstairs. As soon as he hit the threshold of the living room, he was enveloped in the hearty smell of slow-cooked beef, cut with the sharp notes of fresh herbs. His eyes fluttered shut in delight as he basked in the aroma that reminded him so much of being home. 

    “Wot the fuuuuuuuck," Kravitz groaned happily in his terrible accent, approaching just in time to see Taako remove a loaf of French bread from the oven to go with the rich stew. The moment his hands weren’t occupied, Kravitz wound his arms around his husband’s waist and pressed his forehead to the crook of his shoulder. 

    "That’s how we do," Taako replied in his own poorly-executed accent. He craned his head to press a tender kiss to Kravitz’s temple, pausing to nuzzle his nose against his warming face and enjoy the simple gift of a quiet moment with his partner. 

    After what could’ve been seconds or hours, Taako gently jossled him, patting the arms hugging his waist for added emphasis. In a voice entirely too loud for the prior soft situation, he said, "C'mon, can’t fall asleep yet, babe. Gotta fill you up first.” 

    With a tiny noise of protest, Kravitz gave him one last squeeze before relinquishing his hold. He straightened up and bounced on the balls of his feet to get his sluggish blood flowing, while Taako filled their bowls with the stew. Kravitz grabbed silverware and the bread, and together they moved everything to the coffee table in the living room. 

    On nights when they weren’t hosting their enormous family, the two of them liked to keep things casual and eat at the couch. It made for easier conversation, and was the perfect way to wind down after a stressful day. 

    Also, it was funny as fuck. There was something inherently hilarious about eating the five star meals Taako would dish out at their dumpy, overstuffed couch. 

    “So gimme all the goss," Taako prompted. They sat side by side on the edge of their seats, hunkered up close to the table, which they dragged closer for convenience. He tore back the foil covering the bread as he spoke and handed Kravitz three large, buttered slices, before taking both of the end pieces for himself. 

    "Eh, it was pretty dead today," Kravitz said, then paused to chortle at his unintentional joke. Taako leveled him an unimpressed look. Kravitz diverted his attention haughtily to get a spoonful of the soup, scooping up the broth and a generous amount of the perfectly cooked vegetables. With great anticipation, he lifted the spoon to his mouth to take a bite. 

    "What the fuck,” he said from behind his hand, mouth still partially filled, manners be damned. He swallowed the rest before continuing, “This is the best thing I’ve ever tasted. Thank you, love.” 

    Taako batted at Kravitz’s arm and rolled his eyes, but he couldn’t hide the pleased glow coloring his face, or the erratic twitch of his left ear that always sprung up when he was embarrassed. Kravitz knew what he really meant when he scoffed, “You say that every time, homie.” 

    The rest of their chatter died down in favor of enjoying the food, with the occassional comment interspersed between bites. A particularly long stretch of silence had Kravitz tearing into his bread, soaking up broth with the small pieces. He was so entranced by the repetitive motions that he didn’t notice Taako had been placing more bread into his empty hand until most of the liquid was gone from his bowl. 

    The realization of how much he ate drew his attention to the satisfied feeling in his belly. Kravitz knew himself well enough to realize he was at the optimal level of fullness, but he wasn’t near his limit. With no hesitation, he dug into the remaining vegetables and meat in his bowl. 

    “You gave me like, two-thirds of that bread. I’m stuffed. The rest has to be yours," Kravitz insisted, brandishing his spoon authoritatively towards Taako. It probably wasn’t a convincing threat. Not with Kravitz wandering to the kitchen to refill his bowl. 

    "Hey, I’m still on summer break, this has been a lazy day for Taako,” he teased as Kravitz returned to his seat. The grin spread across his face softened into something more genuine, more vulnerable, as he added, “My man was out there all day doing field work. Y'can’t blame a guy for wanting to give him a nice meal after all that.” 

    A swell of affection bloomed in Kravitz’s chest, swirls of warmth radiating all the way to his fingertips. Setting aside his own bowl, he wrapped his arms around his husband, snuggling a kiss onto the top of his head. 

    “I couldn’t blame you for anything,” he said reverently. “You take such good care of me.” 

    He felt Taako’s chest expand with a sudden breath as a small shiver ran through him. He returned the hug, squeezing Kravitz lightly around his middle. His arms sunk into the plush cusion of fat that padded the hard lines of his figure. For a wonderful moment, they melted against each other, together.  

    Then, to diffuse the seriousness of the moment, Taako lifted his chin to blow a raspberry against his stubbly cheek. 

    “Finish up that food. I’m ready for a cuddle,” he announced, sliding away from the affection and nestling himself into the corner of the couch, limbs loosely sprawling everywhere. Kravitz contemplated laying back onto the legs propped behind him, but he resisted. The temptation of a good hug was too much to resist.  

    As he went back to eating, Kravitz relished in the mounting pressure stretching out his belly. The heat and weight settled over him comfortably, like the thick down comforters they pulled out to use in the winter. He straddled the edge between being stuffed and being sick as he took the last bite, but it soon enough settled into the pleasurable zone. 

    The dishes could wait until morning, he decided. He pushed the table out further before finally turning towards his husband. Taako greeted him with outstretched arms and impatient grabby hands. Kravitz was more than happy to oblige, sidling up to his partner and adjusting himself until he could rest his head on Taako’s shoulder, and his taut stomach pressed gently against his side.  

    One of Taako’s hands came up and wriggled its way under the layers of Kravitz’s clothes, resting on the expanse of chub that filled out his side. His thumb smoothed over the divot under his ribcage, alternating between firm kneading and soft caresses. The sensation made Kravitz’s toes curl in delight. 

    “How ya feelin’, big guy?" Taako spoke into the crown of his head, where he was placing a series of short kisses. 

    Kravitz took a moment to consider, to really let the appreciation absorb into him, circulating through his body as sure as a heartbeat. 

    If one had asked him before what human aspect he missed the least as a dead man, he would’ve said he hated eating. It always felt like a chore to his sickly mortal body. In his later years, every swallow was a struggle. Kravitz gladly abandoned the habit the moment he could.  

    His dislike of food was a topic he was dreading breaching when he first learned that Taako was a chef. But like everything else about him, Taako made experiencing food feel right. He drew Kravitz into his passion, and nothing in the world would make him want to pull out. The intense efficiency with which he worked, the excitement of sharing knowledge, the thrill of trying something new– Taako was most beautiful in the kitchen, where he came alive, so assured in himself and the feelings he could only convey to others through his craft. 

    Kravitz knew his answer. He lifted his head to press a chaste, lingering kiss to the smile tugging at the corners of his husband’s mouth. 

    Then he replied, with absolute certainty: 

    "I feel loved.” 

p> Holy shit this is legit probably the best thing I've ever read the descriptions were so vivid and beautiful and the characterization was on point and god I felt like I was getting a warm cuddle just from reading it please come off anon so I can rant to you more about how good this is I love it I think I'm gonna start a tag for story submissions cause I wanna come back and read this again and again

[sinthubakes]

Merry Christmas! Orange, Cranberry & White Chocolate Cake

Merry Christmas! Hope you are all enjoying the festivities with friends and family.

This cake is quite appropriately themed for the occasion; who doesn’t like cosying up to a fireplace (or, in my case, a radiator) during the cold winter months. It is also a good opportunity to go overboard with decorating.

While I kept mine quite simple (not that I was super tired and fed up or anything), you can really do a lot with this cake.

You could make miniature fondant Christmas cards, a candelabra, tinsel and other garlands all to adorn your cake fireplace.

The flavours are also quite Christmassy! The cake itself is orange with cranberries tossed into the mixture. It is then sandwiched with what I can only describe as the best buttercream I have ever tasted; white chocolate ganache is combined with a regular buttercream to make an incredibly fluffy and smooth frosting.

To be honest, even if you can’t be bothered to make this cake, just make a batch of this frosting and you’re set for a good night.

The fondant stones are also very beautiful. To make these, just marble some fondant with beige and black food colouring (or, really, any colour you desire) and get to rolling and moulding! While slightly tedious, it’s definitely worth it for the final appearance.

The gold cookie is also a nice touch to the fireplace. But, heads up, if you’re actually looking to eat the cookie, the alcohol taste from the rosewater extract is incredibly strong. The aesthetic is lovely but the taste is a bit vile.

To add, I made some peanut butter cookie dough and shaped it into presents. I then piped on a little bow on each and arranged them near the fireplace.

If you had a bigger serving board and enough willpower, you could even construct your own miniature cookie Christmas tree besides the fireplace to place these cute presents underneath.

With regards to that cookie dough recipe, it may end up being featured on this blog sometime in the future. I am considering doing ‘Veganuary’ so may spring up some tasty vegan recipes in the next year.

I have always wanted to turn vegan eventually so thought this would be a good opportunity to try it out. There are definitely some delicious vegan recipes out there I need to try.

There’ll probably be about 1 or 2 more recipe posts before I return back to university and until my inactivity most likely resumes, unfortunately.

But for now, let’s not think about work. It’s the holidays! And that calls for food.

Specifically, cake. Lots of it. Slice upon slice.

Yum.

Yield: 1 square 9 inch cake

Ingredients:

For the cake:

100ml oil

100g butter/margarine

300g caster sugar

5 eggs

1 tsp vanilla extract

Zest of 2 large oranges and the juice of 1

150g cranberries, tossed in 1 tbsp of flour

310g self-raising flour

For the ganache buttercream:

300g white chocolate

300ml double cream

250g butter/margarine

300g icing sugar

You will also need:

Your favourite sugar or any cut-out cookie made around 9 inches long and 3.5 inches wide (small-batch)

Fondant plus black and beige food colouring

Gold lustre + alcohol (I use rosewater extract)

Cocoa powder

Sugar for the fire, roughly 100g

Method:

Cake:

Preheat the oven to 350°F/177°C and grease and line a 9 inch square cake tin.

In the bowl of a stand-mixer with a paddle attachment, cream together the oil, butter or margarine and sugar until fluffy.

Next, beat in the eggs, one at a time, lemon zest and juice as well as the vanilla extract until fully combined.

After mixing, add in the flour and beat until no pockets of flour remain. Scrape down the sides of the bowl with a rubber spatula and fold in the cranberries.

Pour the batter into the prepared square tin and bake for 50 minutes to 1 hour or until a cake tester comes out clean. You may need to cover the cake with some foil at some point during the hour to prevent it from browning too much on the top. Remove from the oven and leave to cool.

Buttercream:

In the bowl of a stand mixer with a whisk attachment, cream the butter/margarine and sugar until extremely light in colour and fluffy (5 or so minutes on high). Make sure to scrape down the sides of the bowl.

Break the white chocolate into a separate bowl and pour in the cream. Heat the mix in 30 second intervals for 2 minutes in the microwave, stirring in between. Once heated, set aside for 5 minutes and then stir until homogeneous. Leave to cool.

Once the ganache is cool, transfer it all into the buttercream and whisk the mixture on high for a further 5 minutes until combined. The buttercream will be very smooth so you may want to chill it until it sets up firmer.

Assembly:

Level the cake, if necessary, though it should not dome too much. Cut about 1.5 inches off the square so you have a more rectangular looking cake (it can be trimmed down more later on). Next, using a sharp knife, carve a smaller rectangle from the top of the cake about ½ a cm deep, leaving about 4cm either side of the rectangle. Trim the cake smaller so that it measures about 12 by 8 cm.

Slice the cake horizontally into 4 equal rectangles so that you essentially have 4 layers to stack. Affix the first base layer on its side onto the cake board with buttercream and continue to stack these layers up so that the cake is now standing up.

Use some buttercream to apply a thin crumb coat across the cake and chill for 30 minutes.

Once chilled, use an off-set spatula to apply a thicker cut of buttercream to the cake. It only needs to be fairly smooth as the fondant stones will cover the front of the cake. The inner rectangle does not need to be iced. Chill again.

Meanwhile, take about 300g of fondant and add both beige and black food colouring to it. Begin to knead the fondant just enough so that the colour marbles throughout the fondant. Make sure to leave some white spaces of fondant and some areas with more colour. Take small pieces of fondant and roll them into balls. Then, flatten them out and shape them into your desired shape. Repeat this until you have slightly more than you need to cover the front and sides of your cake.

Remove the cake and apply the fondant stones to the front and sides of the cake. Chill once more while you prepare the remaining decorations.

Take your baked cookie and trim it so that its size is perfect for your cake. My cookie only slightly hung over the sides of my cake. Mix some of the gold lustre with rosewater extract and paint the cookie you baked all over (except for the underneath) and leave to dry.

Take some of the remaining buttercream and mix in 4 or so tablespoons of cocoa powder. Transfer this into a piping bag with a leaf piping tip (or any that pipes a rectangular shape) and pipe rows of buttercream to cover the area of the small cut out rectangle (you can spread the sides with the buttercream instead). Return the cake to chilling while you make the sugar shards.

In a saucepan over medium heat, begin to heat about 100g of sugar (the exact amount doesn’t matter, you only need a small amount) and heat until it caramelises and turns a deep red-brown colour (i.e. beginning to burn around the sides). Pour this out onto parchment or foil and leave to harden before breaking into shards.

Dye some fondant black and use it to make small pieces of coal. Arrange these at the base of the fireplace (at the bottom of the smaller rectangle).

Finally, place the sugar cake on top of the cake and add as many decorations as you desire! I kept mine simple with a small holly and piped “Merry Xmas x” on top and some cookie dough presents at the side of the fireplace.

[collegewriting2]

Homemade Apple Pie

(Image of the Apple pie after it had been taken out of the oven and left to cool.)

by Jacinda C. 

Apple pie is an American classic in all homes. It represents family, love and warmth all wrapped in a nice blanket of flaky pie crust to keep everything nice and snug. When I think about making apple pie I think about my mother and helping her in the kitchen when I was younger with my siblings. All of us huddled around our small yellow kitchen table flour spilling all over the floor as we make the dough for the pie crust. Of course our mother was not to happy about the mess she made because she knew she was going to be the one to clean it up. Our mother did the majority of the work but we tried to help where we could, except with peeling and cutting apples which was left exclusively to her because small kids with knives was never a good idea. Although she always put the apple skins in a little bowl for me because she knew how much I loved to eat them. We would usually make two pies at a time since we all loved apple pies the best and it would typically all be gone in a single day if we only made one of them. The best part about making the dough for the pie crust from scratch was being able to pick up pieces of the uncooked dough and both play with it and eat it (something that I would not recommend doing now that I am older). There is something about eating the uncooked batter of brownies or raw cookie and pie dough that just made it taste incredible to kids. There is a certain nostalgia to it, something our parents didn’t want us to do but we still did it anyways. We were so excited about the dessert that we couldn’t wait for it to be baked to try it.

  Recipe 

(Image of the ingredients used for the pie crust and filling.)

 Ingredients:

Pie Crust

2 Cups Pillsbury All Purpose Flour

1 teaspoon salt

¾ cup Crisco All-Vegetable Shortening

4 to 8 Tablespoons ice cold water

Apple Pie Filling

6-8 Macintosh Apples

½ cup brown sugar

1 cup sugar

2 Tablespoon cinnamon

¾ stick butter

 I think those moments were my favorite from my childhood just being in the kitchen baking pie and having a good time with my family. My hopes for recreating this family recipe is that I can get that same feeling again while baking a pie with my mother now that I am a lot older. Also having the ability to help out more with baking the pie because now I can safely use a knife to cut off my own apple skins. Being busy with school and work all the time has causes me to see little of my parents since I am hardly home so this is a perfect opportunity to spend time with my mother and bake something delicious. Also who doesn’t love a good apple pie on a nice Easter morning? The smell of sweet cinnamon and sugar being baked with butter and apples is the perfect scent to fill your house with. Why spend money on expensive air fresheners when you can simply just bake a pie and not only have something wonderful to eat but have a pleasant aroma filling your house. Also creating your own pie is so much more rewarding then just buying one from your local Walmart because you get the fresh pie taste aroma all in your own home.

Instructions:

Pie Crust

Blend flour and salt in a large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.

Shape dough into a ball for a single pie crust, Divide dough in two for double crust. Flatten ball(s) into ½ - inch thick round disk(s).

Roll dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than the pie plate on a lightly floured surface for the bottom crust. Transfer dough to pie plate.

For a single pie crust, trim edges of dough leaving a ¾ - inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

For a double pie crust, roll disk for bottom crust, trimming edges for dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a ¾ - inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

(Image of the apples after being peeled and cut into pieces.) 

Apple Pie Fillings

Make pie crust. Roll bottom crust, place in pie pan. Poke holes in bottom of crust with fork.

Put half brown sugar, sugar, butter and cinnamon in bottom of pan.

Place peeled, cored, and sliced apples in pie.

Place remaining brown sugar, sugar, butter and cinnamon on top of apples.

Roll top crust. Place on top. Cut slits in top crust. (Feel free to get creative with the crust. Maybe lay strips of dough in a design or make some pretty pastry flowers to go on top. Or just leave it plain because who doesn’t love traditional apple pie.)

Bake for one hour in oven on 350 degrees.

(The image on the right is what the pie fillings looks like before the top crust is added and the image on the left is what the pie dough looks like when it is being placed on top of the filling.)

I think that the best pairing with a freshly baked apple pie that is still hot from the oven would be some vanilla ice cream. The contrast between the warm and flaky crust of an apple pie with the cool and smooth texture of the ice cream makes for the perfect nostalgic dessert. To add to the calories of the dessert you could even put some whipped cream on top to seal in the pie aesthetic perfectly.

(Image of what the pie looks like before it is ready to be put in the oven and baked.)

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Turning To The Past For Present Comfort

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It started with the bread baking. Pushed by shutdown orders, limited supply and millions of consumers looking for something to do to fill their newfound hours of free time amid shutdowns, many people began making bread.

Instagram began looking incredibly like a bakery’s front page. So-called “breadstagrammers” filled it with pictures of proofing bread dough in coiled wooden bannetons or artisanally shaped loaves centered on breakfast tables.

And, as one Slate writer/pandemic baking enthusiast put it, there was “focaccia with mounds and valleys like hilly country seen from a plane; before-and-after photos showing the power of oven spring, as a ball of raw dough blossoms into a crusty loaf; and cross-sections of sourdough with crumb so open you could hardly butter a slice.”

The bread of social media, like the people who were posting photos of it, always looked its best when presented to the world. Loaves that were burned, failed to rise evenly or ended up looking mildly malformed were consigned to be eaten undocumented, or occasionally posted to a baking misfire thread with all the other failed breads.

The national obsession with baking bread quickly turned into a national debate on the best bread to make and the best way to make it. Dry yeast or fresh cultures? Hand-kneading or stand-mixing? Sourdough versus every other kind of bread? And is banana bread really bread, or is it just a cake aiming above its station?

As it turns out, bread is a highly variable subject on which people have incredibly strong positions. And while baking one’s own bread was the first prominent throwback trend when it came to how consumers are filling their time, it’s been far from the only one.

Digitization and advances in futuristic technology have gotten all the glory during COVID-19, but high-tech hasn’t been the only thing skyrocketing during the pandemic. A whole lot of old things are finding new uses right now, as consumers look for both something to do and an easy way to harken back to simpler times.

Cottagecore

Forget about “hygge,” the Danish interior design and lifestyle trend most closely associated with making one’s person and home as cozy as possible. “Cottagecore” is the newest trend in town when it comes to enhancing the comforts of the home.

Cottagecore is a design and lifestyle trend that sees modern Instagrammers building their personal aesthetics around an idealized version of later 18th-century and 19th-century British pastoral life.

A day in the life of a typical cottagecore enthusiast – according to Jesca, an Orlando area devotee speaking to Vox – involves such things as knitting or taking a trip to the farmers’ market. Jesca also bakes heart-shaped strawberry tarts, makes beeswax candles and tends to her plants. And she does all of this while wearing what’s become the dominant fashion aesthetic of cottagecore: billowy dresses, puffed sleeves and lots of floral patterns.

Other hallmarks of cottagecore include lace doilies, handmade fairy spoons, illustrations from Frog & Toad, Beatrix Potter stories and the general styling of The Secret Garden.

According to published reports, cottagecore comes in several sub-genres. For example, there’s “meadowcore” (cottagecore, but focused on meadows), “forestcore” (cottage core in whimsical wooded settings) and “frog core” (19th-century cottagecore aesthetic sensibility applied wholly and entirely to frogs). And our personal favorite at PYMNTS: “goblincore” (cottagecore, but with fewer flowers and sparkles and more mud, foraged mushrooms and gender-neutral clothing).

Cottagecore and its strength as a social media movement are something of a contradiction. It’s an idealized aesthetic celebration of a past that never quite existed, enabling the participants to harness a modern digital connection and pushing the trend into going viral.

But it’s a contradiction that cottagecore participants embrace because – as Evienne Yanney, a 16-year-old Californian enthusiast, noted in an interview – the joys of an imagined past are in many ways far preferable to existing fully in the present. “The thought of running away to a cottage is really, I guess, kind of soothing,” Yanney said.

Talking to the “TODAY” show, Amelia Ansink, accessories editor for Fashion Snoops, made a similar point on the rise of cottagecore. She sees it as a search for stability uniquely suited for the present historical moment.

“During the worldwide pandemic and long periods of stay-at-home orders, the movement accelerated rapidly as people looked for an escape from our dark reality,” Ansink said. “Cottage core unintentionally represents the ideal quarantine life, where isolation in nature is strived for and everything we need can be produced at home and by our own hands.”

But what about those goods that can’t be procured at home by our own hands? Like when one wants a glass of wine but the YouTube videos on how to start your own backyard vineyard aren’t helpful enough?

As it turns out, the past has a solution for that, too.

The Wine Window: History’s First Drive-Thru

While much has been said about how the drive-thru window has been among the things saving the QSR segment from ruin during the pandemic, it turns out this isn’t the first time in history that service windows have become important tools in combating the spread of a plague.

Centuries ago, when the Black Death was ravaging Europe, the good people of Italy were on the hunt for a way to enjoy a decent glass of wine in the public square without dying.

And thus, the good people of Tuscany invented the buchette del vino, or “wine window.” It was a pint-sized hatch carved into the walls of urban wineries and shops, offering just enough room for medieval merchants to slip a drink to customers and accept payments in return.

Wine windows remain carved into the walls of some Tuscan wineries to this day, but fell into disuse as the invention of antibiotics made that bubonic plague a negligible risk for modern consumers.

Or at least wine windows had fallen out of favor until recently, when a new global pandemic left people desiring a good, stiff drink and a safer way to consume it. That’s something the wine window was literally designed to provide.

“Everyone is confined to home for two months and then the government permits a gradual reopening,” the Wine Window Association website reads. “During this time, some enterprising Florentine Wine Window owners have turned back the clock and are using their Wine Windows to dispense glasses of wine, cups of coffee, drinks, sandwiches and ice cream — all germ-free, contactless!”

Association President Matteo Faglia told The New York Post that “people could knock on the little wooden shutters and have their bottles filled direct from the Antinori, Frescobaldi and Ricasoli families, who still produce some of Italy’s best-known wine.”

Wine windows aren’t only getting a boost from consumers, but also historians who’d like to see their contributions – now and over the course of history – more officially honored, Faglia noted.

“We want to put a plaque by all the wine windows, as people tend to respect them more when they understand what they are and their history,” he said.

Whether wine windows will be immortalized with plaques remains to be seen – as does whether or not their use will last beyond the latest pandemic.

In fact, the long-term stickiness of such new, old-time habits that consumers are using as security blankets to keep COVID-19 anxiety at bay remains to be seen. While it seemed that everyone on Earth was deep into bread-baking as a lifestyle this spring, by the time summer rolled around, people’s enthusiasm for making their own bread had cooled as much as the picture-perfect loaves posted on Instagram.

Will cottagecore face the same fate once consumers are less confined to their “cottages?”

Well, considering that hygge was already on its way to becoming a household word among millennial consumers, we think it’s safe to say that consumers’ obsessions with cozy, comfortable surroundings weren’t created solely because of the COVID-19 pandemic.

Thus, they’ll likely still be around long after the pandemic has passed into the historical record. But whether that obsession will look quite so much like 18th-century pastoral England and involve quite so many handmade bonnets bought on Etsy is anyone’s guess.

——————————

New PYMNTS Report: Preventing Financial Crimes Playbook – July 2020 

Call it the great tug-of-war. Fraudsters are teaming up to form elaborate rings that work in sync to launch account takeovers. Chris Tremont, EVP at Radius Bank, tells PYMNTS that financial institutions (FIs) can beat such highly organized fraudsters at their own game. In the July 2020 Preventing Financial Crimes Playbook, Tremont lays out how.

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[centralparkpawsblog]

How to Keep Your Dog from Escaping His or Her Crate!

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Most people who crate their dog have a bit of whining or an accident or two, but for some of us, our dogs are absolute Houdinis.

Sophie happens to be one of those dogs. She cannot be crated since she suffers from barrier anxiety.

If put in a crate, Sophie will destroy it, often harming herself in the process.

Though I could reinforce the kennel to contain her, she would end up causing significant injury to herself.

Instead of a crate, we use baby gates to contain her to specific areas of our home.

However, even that has needed some jerry-rigging. Sophie tore the bottom of the gate from the base (see the evidence below).

We use steel plates in the corners now to prevent further destruction.

Though this is about crates and not gates (nice rhyming, huh?), I felt these photos would provide a better picture of what a dog is capable of doing.

Side Note

Sophie is only 29 lbs, so even petite dogs can cause significant damage.

Though I don’t have pictures of Sophie’s crate antics, you can imagine the damage she did to a wire crate.

After I reinforced the door to prevent her escape, I came home to her in an absolute panic. She was drooling, and the crate suffered severe damage. Seeing her in such a state, I knew that crating was not an option.

Sophie is an extreme case, and most dogs can be trained and contained in their crates.

Keeping your dog from escaping their kennel is not just about reinforcing the crate. So, it is essential to discover the root cause of why your dog won’t stay crated.

Why do Dogs Escape their Crate?

The first step in keeping your dog from escaping their crate is to discover why they want out so bad.

There are a variety of reasons dogs escape their crate:

Boredom

Excess energy

Too much time spent in the crate

Wrong crate type or size

Location of the crate in the house

Separation anxiety

How to Reinforce a Crate

If a dog is bored, they will often start testing the boundaries of the crate, usually discovering a weak point.

For the less tenacious dogs, making a few adjustments to reinforce the crate and securing the door will be enough to prevent your dog from escaping.

Securing a Crate Door

Because wire crates offer a certain amount of give, some dogs can push the door open wide enough to fit through.

By adding additional clips on the door and better securing it in place, you can prevent the door from being pushed open.

It is best to clip the door in the middle, however, for exceptionally tenacious dogs you may consider clipping the top, middle, and bottom.

Some dogs paw at the handle or latch and can then open the door from the inside. If this is the situation you’re facing, add a carabiner to the latches to prevent the door from being opened.

Also, if your dog is bending the door in you can try using steel plates in the corners to help add additional strength to the door.

Proper Crate Assembly

Right now, you might be rolling your eyes, thinking, “Of course, I would assemble the crate correctly!”

However, on wire crates, it is easy to miss the various hooks that reinforce the sturdiness of the kennel.

The first picture shows the hook on the inside, and the second picture shows the proper placement of the hook.

Because I use the crate for training and not when I am gone, I didn’t pay attention to the assembly, and if Ginger wanted to, she would have no problems wiggling out.

I didn’t notice that I hadn’t bothered with the hooks until I went to take pictures of the crate.

Choosing the Best Crate

The size and style of the crate can make a big difference in your dog’s comfort.

I use wire crates because I like the way they fold down and my dogs do better with being able to see their surroundings. I used to use soft-sided crates, but my foster dogs showed me how flimsy those crates could be.

There is a large variety of crates available, and ensuring the crate is the proper style in size is critical.

Some dogs do better in open kennels like the wire style, where other dogs do better with less visibility.

If you aren’t sure how to select the right one, check out our article on how to pick the right crate.

Not all crates are created equal.

Sometimes the focus is more on aesthetics, such as furniture style crates. Furniture style crates are perfect for blending into any home but are not made to hold up against escape artists.

Alternately, there are crates made with the intent of preventing escapees, such as the Haige Pet Crate, with anti-escape locks and heavy-duty bars.

Product Recommendation

Haige Pet Crate  Check Price

Exercise Before Crating

Both working with dogs and being a dog mom, I am the first person to say that exercise is vital.

I find an abundance of behavioral issues can be resolved by draining excess energy, especially when it comes to crate training.

Putting any overly exuberant dog in a crate for the day is a recipe for disaster.

If you can reduce some of their energy through exercise, you will find that your dog will be more content to spend time in their crate.

The question I often get is, how much exercise does a dog need?

Unfortunately, there is no answer. Much depends on your dog’s breed and age, but all dogs are different[1].

If you don’t have enough time to exercise your dog before heading to work, consider hiring a dog walker. A dog walker can help break up your dog’s day and allow them to get additional exercise and stimulation[2].

Providing Safe Distractions

Dogs, like humans, get bored.

If your dog doesn’t have any form of entertainment, they will find something to occupy themselves. Bored dogs will chew and scratch at their crate, often resulting in an escape.

Try putting safe toys in your dog’s crate. Toys like Kongs, snuffle mats, or Zogoflex toys work great for occupying your dog.

For added entertainment, try freezing the Kong with peanut butter or canned food inside. Freezing the Kong will make the fun last longer.

Tip

Rotating your dog’s toys will keep your dog more engaged.

Product Recommendations

Kong Classic Chew Toy  Check Price

Coppthinktu Snuffle Mat  Check Price

West Paw Zogoflex Puzzle Treat Toy  Check Price

The Importance of a Comfortable Crate

Imagine spending hours lying on a hard-plastic flooring.

The right blanket can make any dog kennel comfortable

I think we can all agree we would prefer getting out and back to the comfort of our beds.

Adding safe bedding and blankets can make all the difference in your dog’s comfort, especially if you have a senior dog.

However, you can also have too much stuff in the crate resulting in your dog feeling cramped or overly warm, too.

Try and find a balance that will best meet your dog’s needs.

Check out my article “How to Make a Dog Crate More Comfortable” for additional ideas.

Ensure the Crate is in the Optimal Location in the House

The placement of your dog’s crate can make a tremendous difference in your dog’s overall contentment with crate time.

It is essential to choose a place for the crate that isn’t too warm, drafty, or loud. If your dog is feeling significant discomfort, it makes sense for them to try and escape that situation.

I prefer to crate my dogs in the bedroom.

It helps to reduce stimulus caused by outside noises such as deliveries, vehicles, and voices outside our home.

An overly stimulated dog may direct their frustration and energy on their crate[3].

So, keeping your pup in an area that reduces outside noises can help keep your dog calm.

Additionally, providing white noise can also mask exciting sounds.

For additional information, you may be interested in reading our article: Where to Put a Dog Crate.

Understanding your Dog

As a dog parent, you know your pup the best.

Some dogs suffer from separation anxiety or barrier anxiety and require more than comfort and heavy-duty crates.

Anxiety in dogs can be mild or severe[4]. The more severe cases will require professional intervention.

For less severe cases, trying essential oils or a ThunderShirt (Check out our review of the ThunderShirt) may help to decrease stress.

Anxiety in crated dogs can manifest in discontent and escape attempts. In situations dealing with anxiety, it is critical to deal with the root cause.

Dogs with a strong desire to get out a crate may injure themselves in the process, so it is vital to address your dog’s anxiety.

Sophie has ongoing dental issues due to being crated for the first two years of her life. I didn’t do the crating; she came to me through rescue and ended up as a foster fail.

Besides anxiety, sometimes it is a matter of properly training your dog to understand a crate is a safe place. Many rescue dogs associate the crate with negative feelings.

So, it may be necessary to retrain your dog to view their kennel as a safe place.

Product Recommendation

Thundershirt  Check Price

Let Technology Help You

After dealing with Sophie’s shenanigans, we opted to invest in cameras.

e now have two nanny cams so we can keep an eye on things.

A while ago, Daisy had to be kenneled after her ACL surgery. The first time we crated her, we were startled to find her running free.

After consulting the cameras, we were able to discover Sophie let her out.

The next time we put Daisy in the kennel, we activated the motion sensor notification.

It wasn’t long before we were notified something was going on.

When we consulted the cameras on our phone, we saw Sophie monkeying around Daisy’s kennel. She was attempting to get the Kong out of the crate.

We used the built-in two-way speaker to tell her to knock it off.

It had the desired effect of startling her, and thankfully she ceased her antics for the day.

You can see to the right how Sophie dragged Daisy’s kennel out to the middle of the floor.

But, thanks to the camera, she didn’t let Daisy out again (Sophie is the little face in the corner)!

There are several great cameras on the market. I would recommend getting one with a two-way speaker so you can tell your dog to stop their unwanted behavior.

Also, you will want to find one with a motion sensor so you’ll be notified when the camera catches activity.

We have the 4sDot, and I have been delighted with it.

Product Recommendation

4sDot Wireless 1080P Nanny Cam  Check Price

Final Thoughts

Dealing with a dog that escapes its crate can be a nightmare!

Obviously, if you’ve chosen to crate your dog, it’s because they are not able to be out on their own. So, if your dog escapes their kennel, they will likely wreak havoc on the house.

Speaking from personal experience, I have come home to quite a few disasters. So, I fully understand any dog parent’s struggles with escapees.

Below are pictures of what we have come home to, and can honestly say I feel your pain! (Yes, that is the dishwasher rack!)

Resources

https://www.rover.com/blog/much-exercise-dog-need/

https://sitstay.com/blogs/good-dog-blog/top-5-reasons-you-should-hire-a-pet-sitter-or-dog-walker

https://www.aspca.org/pet-care/dog-care/common-dog-behavior-issues/destructive-chewing

https://www.akc.org/expert-advice/health/treating-dog-anxiety/

The post How to Keep Your Dog from Escaping His or Her Crate! appeared first on Central Park Paws.

from https://www.centralparkpaws.net/dog-crates/stop-dog-escaping-crate/

[bladeandblush-blog]

Happy February!

Now that January is over, I want to share with you what I loved during the month. I usually film a video for this, but considering we’re already in February, a blog post will do! 😆 I have a bit of a variety of things, so here are my top 5 for January! 

Ross 10mm Yoga Mat - When I moved back down to Florida, I had to leave most of my things at my dad’s house since my boyfriend and I are temporarily staying at his mother’s until we build our own home. Long story short, I had to leave my yoga mat. I love doing Blogilates and Yoga with Adriene so I needed to get another one quick. I found this one at Ross for only $13! It’s 10mm thick so it’s super cushioned for my lower back, and actually way longer than my last mat. The colors make me feel calm and I love the way it looks when it’s just rolled up when I’m not using it. 

Lush Percup Massage Bar - I love coffee in my skincare, and when I saw this massage bar at Lush it was almost second nature for me to grab it and buy it. I’m all about taking my time and enjoying the simple act of applying lotion or hair oil, and this definitely adds to the experience. It’s so relaxing to glide this onto my skin in the morning and really gets my mind in a good place for the day. It’s crazy moisturizing and has a subtle scent. I don’t think it smells like coffee, though, it has more of a shea butter scent. You can find similar ones on Etsy like this one here! 

Colourpop Ultra Glossy Lip in Dropout - I didn’t think I’d love this shade so much when I bought it, but now it’s a lippie I reach for quite often! Colourpop’s lip gloss formula is amazing. There’s no stickiness or tackiness and the pigment is A+. Some days, I don’t want a full on bold berry lip, so I’ll go for Dropout because it is a perfect balance of edgy and dark yet understated. I think it may also be a dupe for Clinique’s Black Honey (which I loved but stopped using because Clinique isn’t cruelty free.) It’s pretty versatile, too, and can go with lots of different makeup looks.

Hourglass Vanish Finish Foundation Stick in Blanc - This product has changed my makeup life. That might sound a little dramatic, but I’ve struggled A LOT in the past to find base makeup that’s light enough for me. I have the lightest shade in the range, and I am in love with everything from the color to the blend-ability and finish. I don’t actually wear foundation, but I purchased this to use as a concealer instead. It can be built up to your desired coverage and is so smooth looking on the skin. I apply it with my fingers and use tapping and light wiping motions. It is quite pricey, but considering how little I use and how incredible it is overall, I say it’s worth every penny!

Olivia Emily - Okay, is it weird to have a person as a monthly favorite? 😆 Seriously though, this lovely lady has been major aesthetic and style inspiration for me, and her Instagram is mesmerizing. The way I see it, she has a dark, feminine, edgy, and unique style (an alternative Amy Pond, maybe?) She’s also part of the reason why I want my hair color more on the warmer side. All in all, you should go follow her on her social media sites. You can thank me later. 

What did you guys love the most in January? I always love discovering new things and people! I hope you have a lovely day and thank you for reading ❤︎

Photo Credit 

[sinthubakes]

Tried & Tested: Easter Bunny Rhubarb Crumble & Custard Cake!

The Easter bunny is here! And this time, he brought cake…

We’ve already established that spring is here. If you didn’t see my whole post on that last week, then you should probably go read it.

So I was pondering what to make for this week’s blog post. I knew it had to be Easter themed but wasn’t sure on what spring-esque flavour pairing I should go with.

And then I settled on rhubarb and custard! 

Rhubarb is very much a traditional spring veggie that’s often combined with custard and crumble, too.

The irony here, though, is that despite us being very much in spring, I couldn’t find any fresh rhubarb at Tesco. How sucky is that?

However, I was determined to use rhubarb even if it wasn’t fresh so I grabbed two tins of rhubarb in syrup instead. 

Ok, so I’ll admit it. I’ve never actually reallly eaten rhubarb so I had no idea what it tastes like (still kind of don’t but that’s besides the point) nor what it looks like tinned.

I was hoping for a bright pink colour that would have suited the cake perfectly but was unbelievably disappointed when I opened the tin to find rhubarb segments in an odd greenish hue. So, I cheated and added pink food colouring to the mix. 

I’m definitely glad I did. You’ll see why in a few pictures.

But, anyway, let’s talk about the aesthetics of this cake. How freaking cute does it look?

It’s an Easter bunny with a flower crown, after all. How wouldn’t it be cute? Look at this tiny fondant flowers and sprinkles.

I don’t usually use fondant but this was a great opportunity to whip out my collection of fondant cutters I received a couple of birthdays ago and I am honestly glad that I did. I am all sorts of obsessed with the leaves in different shades of green.

I also adorned this cutie’s flower crown with a few Mini Eggs and Golden Galaxy Eggs.

Side note: these Galaxy Golden Eggs must be a new thing because I’ve never seen them before and OH MY GOD.

They taste so good. I literally couldn’t stop myself eating them. Of course, I needed some sort of self-restraint otherwise I wouldn’t have any left for the flower crown.

I’m also obsessed with the fondant ears. I originally made the ears quite long and thin but they broke and I had to remake them.

I’m glad I did. These chubbier and shorter ears are a lot cuter. And look at the floppy one! Too much cuteness in one cake.

I loved photographing this cake. It has no bad angle. Top model material.

I gave the bunny curly eyelashes because why not? Even Easter bunnies like a bit of mascara.

Even while typing this post, I can’t stop looking at these photographs. This has to be one of the best cakes I’ve ever made. Sure, there are a heck ton of imperfections but, honestly, the cuteness overshadows them by a mile.

Look at it’s nose!

I also added a few small buttercream rosettes on it’s flower crown because it wouldn’t be complete without them!

The bunny cake trend is actually taking off on Instagram so this was perfect timing. I knew I wanted to make one for Easter the minute I saw the first unicorn cake on my feed.

Seems like even the sky knew what was up. I mean, look at that glorious highlight!

Taste-wise, this cake was a winner, too. My sister loved this cake and so did my friends. The recipe is all thanks to A Farmgirl’s Dabbles who originally made this cake as crumble bars with rhubarb and strawberry. I omitted the strawberry and used self-raising flour in the cake for a bit of extra fluffiness.

It tasted absolutely delicious.

The crumble is really buttery (which is obviously a good thing) and the rhubarb layer tastes heavenly. I added a dash of cinnamon for some extra flavour which worked well.

It honestly broke my heart to cut into this cake. But then I tasted it and my heart was whole again.

I’m glad I added the pink dye. Although it’s not incredibly vibrant (I didn’t add much), it still looks a lot better than how it would have if I had left it green, I imagine. I like being able to distinguish all of the layers.

Oh boy, and that custard! Or should I say crème pâtissière?

I added vanilla bean paste to the custard and used double cream as well rather than all milk which made it so much more creamier and silkier. I ate a heck ton of it just by the spoon. Even my sister, who is averse to overly creamy things raved about it. It’s delicately sweet and intensely silky smooth.

So for this Easter, I recommend that you make this cake. You’re sure to love it!

Look at this slice of cake! Look at the crumb texture! Look at the creamy custard! Oh my!

Recipe for the rhubarb crumble cake from A Farmgirl’s Dabbles (adapted) and custard by yours truly

Ingredients:

For the crumble:

115g unsalted butter/margarine

150g soft brown sugar

¼ tsp  salt

150g all-purpose/plain flour

For the rhubarb:

2 x 539g tins of rhubarb OR 490g fresh rhubarb, diced

80g demarara sugar

2 tbsp cornstarch, mixed with just enough water to form a paste

Juice of 1 lime

Optional: 1 tbsp cinnamon, Pink food colouring if using tinned

For the cake:

320g self-raising flour

½ tsp baking powder

360g butter/margarine

300g caster sugar

6 large eggs

2 tsp vanilla extract

For the custard/crème pâtissière:

100ml whole milk

150ml heavy/double cream

1 tsp vanilla bean paste

60g caster sugar

3 egg yolks

25g cornstarch

You will also need:

+ Large batch of buttercream  ~ 500g butter(and a small batch of chocolate buttercream)

+ Multicoloured fondant and assorted cutters

+ Black and pink food colouring

+ Extra decorations such as sprinkles, chocolate eggs etc.

Method:

Crumble:

In a large bowl, whisk to combine the butter/margarine, sugar and salt.

Using your hands, rub the flour mixture into the butter to incorporate until the mix represents chunky breadcrumbs. Set aside to chill.

Rhubarb mixture:

If using fresh rhubarb, you will only need to toss all the ingredients together and set aside hile making up the batter.

If using tinned, first drain the rhubarb and place over a large sieve set over a plate/bowl and leave to drain for 5 to 10 minutes. If needed, cut the rhubarb pieces into smaller sized chunks.

In a bowl, combine the drained rhubarb with the remaining ingredients and mix to combine. You’ll end up with a mushy mixture but don’t worry, it tastes fine. Set aside.

Cake:

Preheat oven to  350°F/177°C and line 3 6 inch cake tins with grease-proof paper.

In the bowl of a stand-mixer, cream together the butter and sugar until extremely pale in colour.

One at a time, beat in th eggs along with the vanilla extract.

Once fully incorporated, add in the flour mixture and whisk on low-speed until almost combined. Scrape down the sides of the bowl and paddle attachment and beat on high for 10 to 15 seconds until no lumps of flour remain.

Either by weight or eye, divide the batter between the lined cake tins and level with a rubber spatula.

Divide the rhubarb mixture between the three tins and spread ontop of the batter into an even layer.

Finish each cake with equal layers of crumble and any leftover crumble can be baked off separately to add in between cake layers if desired.

Bake the cakes for 50 minutes to 1 hour or until a cake tester inserted into the middle comes out clean. Leave to cool before removing from the tins.

Custard:

In a saucepan (NOT on heat), whisk to combine the egg yolks, sugar, vanilla and cornstarch until a thick paste is formed.

In a separate bowl, combine the milk and cream.

Slowly, add small amounts of the milk mixture to the egg yolk batter, whisking thoroughly each time so that there are no lumps.

After all the milk has been incorporated, set the mixture on medium to low heat and whisk continuously for 6 to 10 minutes until it begins to thicken.

Allow the mixture to boil briefly while still whisking and remove from heat once it has reached your desired thickness. Remember, it should be quite thick for it to hold up as a filling but will also set up more as it cools. Set aside while you work on the rest of the cake.

Assembly:

Secure the first cake layer to your serving board with a small amount of buttercream.

Pipe a thick ring of buttercream around the insides of the cake layer to form a dam for the custard.

Fill this dam with 3 to 4 tablespoons of custard or until just level with the buttercream ring. Repeat this until all layers have been stacked and fill in any gaps around the sides with buttercream. Chill for 25 to 30 minutes. You may need to insert dowels into the cake to secure it as it is pretty tall.

Once chilled, apply a thin crumbcoat all around the cake and chill again for another half hour.

After chilling, begin to apply a thick and final coat of buttercream all over the cake using your off-set spatula and bench scraper. Chill again while you work on the fondant details.

On a surface dusted with icing sugar, roll out some white fondant to about 3mm thin (how much you use depends on how big you’d like the ears to be) and, using a sharp knife, cut out two relatively similar bunny ears. You can print off and use a template, if you’d like.

Similarly, roll out some pink fondant and cut out two of the same shape to the white ears but smaller pieces.

Using a few drops of water to moisten the white fondant ears, secure the pink fondant cut-outs ontop of each ear and trim off the end so that the pink and white fondant are in line with eachother.

Use a few drops of water to help secure the tip of the white fondant on one of the ears over onto the pink to create a floppy ear.

Transfer the pieces to a baking sheet and air-dry in the oven (set to its lowest setting) for 10 minutes. Once done, leave to dry in the oven for a further 5 minutes before removing and then leave to cool completely until hardened.

Meanwhile, prepare all of your other fondant details such as leaves, flowers, a bunny nose and any other shape you would like to add to its flower crown.

Take the cake out of the fridge and plan where you are going to insert the ears. Cut out two thin rectangles where you plan to insert the ears and gently place the fondant ears on top of the cake inside these cuts. Cut two straws to size and place behind the ears for support OR make sure to add wire to your fondant pieces before drying out.

Transfer some of the chocolate buttercream to a piping bag with a small tip cut off and pipe thin overlapping branches in and around the ears to form the base of the crown.

Next, affix the fondant nose halfway up the sides of the cake and centred in between the ears.

Dye the remaining chocolate buttercream black and transfer to a piping bag with a small round tip and CAREFULLY pipe on the eyes of the bunny in whatever style you wish, making sure to check both eyes are aligned with the position of the ears and nose.

Finish of the cake by adding all of your fondant decorations, pink buttercream rosettes, chocolates and sprinkles to your flower crown, remembering to go around the back of the ears, too.