#Sausage Casings For Vegetarians | Explore Tumblr Posts and Blogs

thethirdromana · 2 years

Text

I didn't realise vegetarianism was enough of a thing for Victorian London to have dedicated vegetarian restaurants, but apparently there was a surge of interest from the 1880s onwards.

Edward E Howe's The Vegetarian Cook Book (published in the USA in 1887, but referencing British writers) provides the following arguments for vegetarianism:

It's healthier; Howe is particularly concerned with people eating too much nitrogen, but he also highlights illnesses that people get from eating meat.

It stops you from wanting alcohol - the pro-vegetarian movement was closely linked with the temperance movement at this time.

It saves you money, in particular in making you not need to eat as much.

Eating meat is disgusting; he describes this as the aesthetic argument.

Some scripture opposes eating meat.

It's noticeable that ethical arguments about the rights and wrongs of killing animals for food don't appear.

Howe's "vegetarian" diet is actually a semi-vegan diet (the word "vegan" was only invented in the 1940s) since he prefers to avoid milk and eggs (except for children), though he seems to be OK with cheese. He also advocates for prioritising raw food, not eating food that's too hot, not eating anything too soft, not drinking ice water or eating ice cream, avoiding tea and coffee, and if that's not enough:

Condiments should be very sparingly used, for they tend to create undue thirst, and inflame the coats of the stomach and internal passages. Pure food requires no condiments, and will be relished if the taste for spicy foods is discouraged.

If that makes it sound as if the recipes in the book would be terrible... well, they are. There's a lot of boiling veg for hours on end - onions for 45 mins, green beans for 1-1.5 hours, and carrots for up to 2 hours.

Seasonings are not mentioned.

Here's a "macaroni" recipe:

Wash it and then break into lengths of 6 or 8 inches. To 2 oz. of macaroni add a teaspoonful of salt and a quart of boiling water. Simmer gently until tender, and the water quite evaporated, about half an hour. Then lay it in a dish and grate over it old cheese, after which set in an oven till of a brown color, about 20 mins.

Yes this is plain pasta with a bit of (old) cheese on top. Delicious.

Thankfully not all vegetarian cooking was like this in Victorian times. New Vegetarian Dishes by Mrs Bowdich comes to the rescue (published in London, in 1892).

In the preface, Earnest Bell, treasurer of the London Vegetarian Society, says "to have to live by some [vegetarian cook books] would almost make a vegetarian turn meat-eater". He notes that while some vegetarians "prefer a plain diet", most people don't. He also cites animal welfare as a possible reason for vegetarianism - that "in some cases, I hope, that [people] would willingly diminish the sufferings involved in the transport and slaughter of animals".

Mrs Bowdich's recipes live up to the promise of the preface, with things like this perfectly good veggie sausage recipe:

Actual seasoning! There's even a whole section on vegetable curries. So maybe not all Victorian vegetarians ate as miserably as Edward Howe.

#letters from watson #tenuously #historical context #historical recipes #vegetarianism #long post

115 notes · View notes

foundationhq · 6 months

Text

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

#fhq.plot #fhq.phithon #fhq.plot.1.1

7 notes · View notes

milk-and-violets · 4 months

Note

hello please give us your soup recipes ( ⁠•͈⁠ᴗ⁠•͈⁠)

apologies to anyone who has ever sent me an ask please know I read them and weep and then forget to answer them

if anyone has questions about these soups, please feel free to ask in the replies or dm me!! also, you are welcome to reblog and add your favorite soups, I would love to see what other soups y'all enjoy :)

ANYWAYS here are some of my favorite soup recipes (part one ? I may post more if people like them)

This soup. This soup. Several things to say about it. Firstly, it benefits greatly from buying the nice crushed tomatoes, like the $5-6 cans if you are able to. The tomato makes up a lot of the broth flavor, especially if you want to make it vegetarian and thus leave out the sausage.

Secondly, double the garlic cloves (eight garlic cloves? yes, I'm serious) and use canned brown lentils. A whole can. Two if you feel like it, I often do. It's really very little detriment to the recipe over dried ones, and the soup comes together much quicker when you're not waiting for them to soften. You will need to decrease the cook time, or it will become mush.

Lastly, replace the water with chicken or vegetable broth, it's just better, and the celery is optional, especially if you're allergic, since apparently that's possible.

I acknowledge that this one is a stew, not a soup, however...

This dish is a delicious cross between a more English beef stew (see: NYTimes Beef Stew if you're interested, I highly recommend) and french Coq au Vin. It calls for boneless pork shoulder, but if you can't find that, bone in is fine, just more work. You will need to cut out the bone, which can then be roasted in the oven, I like to use the preheat time (this recipe requires some oven braising) to do so -- just pat dry, coat with olive oil and salt. You can also save the bone in a zip lock in your freezer, for making tonkotsu ramen broth, if you're like me.

Martha uses a pound of "small shallots" which I really find to be a bit much. Use that many if A) they're on sale, B) you've replaced them with pearl onions, or C) you really really love shallots (I respect that.)

I like to add eight cloves of smashed garlic to this, and 4-5 yukon potatoes, washed (but not peeled) and sliced into 1.5 inch cubes (you can assess their size based on vibes and how long you want to cook them for, approaching two-bite sized is generally good).

You can reduce the garlic cloves by half if that's too much for you, or if you're adding a significant amount of shallots still. I've used only 3 large shallots ones before and found it to be enough, so use what you've got. The potatoes add texture and body to the soup, and something to chew on other than the pork, which balances the dish.

Also, Martha suggests you cut your carrots lengthwise, but I personally prefer medallions, as they're much easier to serve and eat. If you're very worried about overcooking your carrots, maybe do large chunks.

This recipe does call for hard apple cider, which it really does need, but if you have to leave it out due to allergies or food restrictions, I suggest adding an 1/8 cup or so (maybe less, that might be a bit sour) of nice apple cider vinegar, and substituting the rest of the liquid with more chicken broth. Serve with some nice crusty bread! Or maybe egg noodles, if you leave out the potatoes and want a really Coq au Vin-esque experience.

Alright, so I think I did the formatting correctly, and you should be able to click this image to access the recipe link, but just in case:

https://sharedappetite.com/recipes/rustic-tuscan-style-sausage-white-bean-and-kale-soup/

Anyways, this recipe calls for 2 cans of cannelini beans. If you can't find those, great northern beans are basically the same. For the sausage, it may also be sold as mild italian sausage, and you do not need to buy it in links, buying loose ground sausage is much easier.

It also calls for two bunches of kale, which is frankly a ridiculous amount, I would only put in that much if this is the only source of vegetables you'll be getting for a month. One (Large!) bundle of kale should be fine. After rinsing, you can simply rip the leafy parts away from the stems, and then discard the stems, or steam them if you really want to eat them. Personally, I don't think they belong in soup.

The onion you use for this should be a yellow onion, maybe white if you're desperate and fear no onion. It calls for 1 potato, you should use 3-4, medium to large sized (Russet!) potatoes. Use your heart to decide when it's enough potato for 52 oz of broth. Likewise, you should consider doubling the amount of garlic that goes into this.

If you don't want to do the math, 52 oz of broth is a little less than 2 whole packages of store bought broth. You may find that you want to add the last bit when you add the potatoes, just to give them a bit more liquid to cook in, since you should use more potatoes than the recipe calls for. If you make your own chicken stock (which is quite easy, and I do recommend it, but it's not essential here) 52 oz is about 6 and a half cups of liquid.

The serving suggestion is to top with cheese, which is really up to you. If your spice tolerance is in the negative, like mine, you may enjoy eating a nice cheese on the side with your bread. Port Salut is a very good spreadable option, or perhaps an aged gouda or white cheddar. Having bread alongside this is really a must.

I suggest making a garlic oil to top the soup, to replace the plain olive oil for drizzling. To do this, simply mince another 2-3 cloves of garlic (more depending on how much oil you want to make), heat generous amount of olive oil over medium heat, then add garlic and saute until fragrant. Do not let the garlic get completely golden brown, unless you really enjoy it crunchy. This is going in soup, and should be minced fine, so having slightly raw garlic will not be an issue. You can store this in an air tight container in the fridge, just scoop some out to top your soup before reheating.

#soup recipes #finally answering this ask after an eternity of debating which soups to choose #thank u so so much for ur patience #feel free to reblog and add your own soup recipes! I would love to see everyone's favorite soups

6 notes · View notes

samobservessonic · 2 months

Text

Here’s the surprise story for this issue and it’s a Megadroid story!

Yes, I’m including the Megadroid story, no questions asked. He’s been here for us from the start and given us a unique window into the minds of Sonic fans from the early 90s. We also usually don’t get to see much more than his head, so it’ll be nice to see him like… walking around and stuff? Idk, but I’m happy to read a little fourth-wall breaking comic for Megadroid

He starts this tour of the office by taking us from the toilet to the Control Zone, which it turns out is an actual place. Hey look, Sonic’s shoes are there and they smell bad. Moving on!

Admittedly, I usually don’t include the Review Zone bits in my posts here, because they’re often not about Sonic games and even when they are, there’s not usually much being said that we don’t already know

Megadroid confirms that SonAmy is queer or that SonAmy shippers are queer? Regardless, good for them! Also, if you tilt your head sideways to read the letter, apparently Porker Lewis ate someone’s vegetarian sausages. I’d be more worried if they weren’t vegetarian in Porker’s case

He eats microchips and drinks oil. Because he’s a robot

We’re not getting any spoilers here. But like damn, even if the joke is that Nigel’s too busy doing Christmas stuff to meet his deadlines, the guy is writing and drawing probably more than half the comics in this series rn, so give him a break

This is what we used to draw Sonic before the digital age

I usually miss the references, but they do actually include a lot of references to their other stories within the comics. I think the non-Sonic ones reference Sonic a lot? But I just like the idea of references all being shoved in a cupboard and you just pull one out whenever you need it. Also, hi Head from Decap Attack, Tails’s armour, Knuckles’s fist, Johnny’s battle stick and… are those Amy’s shoes?

Megadroid wraps up the tour by showing us the sheer amount of letters that they get sent. No wonder they try to get through so many per issue! Aww, this was nice! There is actually at least one more Megadroid story in future, but that doesn’t come until much later on, after I’d started reading the comic as a kid and Megadroid has a completely different design. But I didn’t know there was an earlier Megadroid story as well, so I enjoyed this surprise when getting to this issue

#sam observes sonic #sonic the comic #stc issue 41 #megadroid

2 notes · View notes

prajwal-agale001 · 28 days

Text

The Europe sausage casings market is experiencing notable growth, with forecasts indicating it will reach $2.72 billion by 2030, growing at a compound annual growth rate (CAGR) of 4.1% during the forecast period from 2023 to 2030. This growth is influenced by several key factors including the increasing preference for artificial casings, rising meat production and consumption, and the expanding demand for ready-to-eat and ready-to-cook food products. Despite the positive outlook, the market faces challenges such as complexities associated with natural casings and health concerns related to animal diseases. In this comprehensive analysis, we will explore the dynamics driving the market, key trends, and the competitive landscape, along with detailed insights into leading companies in the industry.

Download Sample Report Here @ https://www.meticulousresearch.com/download-sample-report/cp_id=5570

Market Overview

1. Market Drivers:

Preference for Artificial Casings: The shift towards artificial sausage casings is one of the primary drivers of market growth. Artificial casings, which include cellulose, collagen, fibrous, and plastic casings, offer several advantages over natural casings. These benefits include enhanced consistency in quality, extended shelf life, and ease of use. Artificial casings provide a uniform texture and appearance, making them preferable for large-scale production processes where consistency and efficiency are crucial.

Increasing Meat Production and Consumption: Europe has witnessed a steady increase in meat production and consumption, which directly impacts the demand for sausage casings. The rise in meat consumption, driven by changing dietary habits and an increase in disposable incomes, contributes to the growing demand for sausages and other processed meat products. This, in turn, drives the need for various types of sausage casings.

Demand for Ready-to-Eat Foods: The growing trend towards convenience foods is another significant driver of the sausage casings market. Ready-to-eat and ready-to-cook food products are increasingly popular among consumers due to their convenience and time-saving attributes. Sausages are a key component of these convenience foods, leading to higher demand for casings that can preserve freshness and maintain quality.

2. Market Restraints:

Complexities of Natural Casings: While natural casings, derived from animal intestines, have traditional appeal and are valued for their flavor-enhancing properties, their use comes with several complexities. Handling and processing natural casings require careful attention to maintain their quality, which can be challenging for manufacturers. The need for specialized processing and storage conditions can limit their adoption compared to artificial casings.

Animal Disease and Health Concerns: Health concerns related to animal diseases pose a significant challenge to the market. Outbreaks of diseases among livestock can disrupt the supply chain and affect the availability of natural casings. Additionally, concerns about animal health and welfare may lead to regulatory changes and impact the overall market dynamics.

3. Opportunities:

Vegetarian Sausage Casings: The emergence of vegetarian sausage casings presents a notable growth opportunity. As consumers increasingly adopt plant-based diets and seek alternatives to traditional meat products, there is a rising demand for vegetarian and vegan sausage options. Companies that innovate in this space and develop high-quality vegetarian casings can tap into this growing segment.

Emerging Markets: The expansion of sausage products in emerging economies represents another significant opportunity. As economic growth and increased consumer spending drive demand for processed meat products, companies can explore new markets in regions such as Eastern Europe and parts of Asia to capture additional revenue.

4. Challenges:

Production Challenges: Producing high-quality sausage casings, particularly recombinant or specialty casings, can be complex and costly. Ensuring consistency and maintaining quality control throughout the production process are critical challenges that companies must address to meet market demands and maintain profitability.

Regulatory Requirements: Stringent regulations related to food safety and quality standards for sausage casings present another challenge. Companies must navigate a complex regulatory environment to ensure compliance with local and international standards, which can impact operational efficiency and market entry.

Market Segmentation

The Europe sausage casings market can be segmented based on type, application, and geography. Each segment plays a crucial role in shaping the market dynamics and offers insights into the various drivers and trends affecting the industry.

1. By Type:

Artificial Casings: Artificial casings dominate the market due to their consistency, durability, and versatility. This segment includes several types of casings:

Cellulose Casings: These casings are made from regenerated cellulose and are commonly used in the production of skinless sausages. They are valued for their uniformity and ease of use.

Collagen Casings: Derived from animal collagen, these casings are used for various types of sausages, including frankfurters and hot dogs. They provide a natural look and feel while being easy to handle and process.

Fibrous Casings: Made from a combination of cellulose and other materials, fibrous casings are used for larger sausages and cured meats. They offer strength and durability, making them suitable for products that require extended shelf life.

Plastic Casings: These casings are used for products that require a strong barrier against moisture and oxygen. They are commonly used in the production of processed meats and have applications in both cooking and storage.

Natural Casings: Natural casings, derived from animal intestines, remain a niche market due to their traditional qualities and flavor-enhancing properties. These casings are used in premium and specialty sausage products where authenticity and taste are highly valued.

2. By Application:

Sausage Production: The primary application of sausage casings is in the production of sausages. This segment includes a wide range of sausage types, from traditional fresh sausages to processed and cured varieties. Both artificial and natural casings are used in this segment, with artificial casings being more prevalent due to their ease of use and consistency.

Ready-to-Eat Foods: Sausage casings are also used in ready-to-eat and ready-to-cook food products. These applications require casings that can preserve the quality and flavor of the food while providing convenience for consumers. The growing demand for convenience foods drives the need for high-quality casings that meet specific requirements for freshness and texture.

3. By Geography:

Western Europe: Western Europe is expected to dominate the market due to the high demand for sausage products and the presence of leading sausage manufacturers. Countries such as Germany, France, and the U.K. have a significant market share and are key contributors to the growth of the sausage casings market.

Eastern Europe: The growing meat production and consumption in Eastern Europe contribute to the market's expansion. Emerging economies in this region are experiencing increased demand for sausage casings, driven by rising consumer spending and changing dietary habits.

Southern and Northern Europe: These regions also play a role in the overall market, with varying demands based on local consumer preferences and industry practices. Southern Europe, including countries like Italy and Spain, has a rich tradition of sausage products, while Northern Europe has a growing market for processed meat products.

Key Players in the Europe Sausage Casings Market

Several key companies are operating in the Europe sausage casings market, each contributing to the industry's growth and development. These companies offer a range of products and services, catering to various segments of the market.

1. Viscofan, S.A. (Spain):

Viscofan is a leading producer of artificial casings for the meat industry. The company's product portfolio includes cellulose, collagen, fibrous, and plastic casings. With a strong geographic presence across Europe, North America, and Asia-Pacific, Viscofan is well-positioned to serve a diverse customer base. The company's focus on innovation and quality helps it maintain a competitive edge in the market.

2. Viskase Companies, Inc. (U.S.):

Viskase is known for its food packaging solutions, including cellulose, plastic, fibrous casings, and netting. The company's global presence spans North America, Europe, South America, Asia-Pacific, and the Middle East & Africa. Viskase's expertise in providing value-added support services and its commitment to quality make it a key player in the sausage casings market.

3. DAT-Schaub Group (Denmark):

DAT-Schaub Group, a subsidiary of Danish Crown AmbA, specializes in sourcing, producing, and distributing sausage casings and ingredients. The company's offerings include cellulose, collagen, fibrous, and plastic casings. With a wide geographic footprint across North America, Europe, Asia-Pacific, Latin America, and the Middle East & Africa, DAT-Schaub Group serves a diverse range of customers.

4. Devro Plc (U.K.):

Devro is a prominent manufacturer of collagen casings, providing products under brands such as Coria, Cutisin, and Devro. The company's manufacturing sites are located in the U.S., U.K., Czech Republic, and Australia, with sales offices in key markets across the globe. Devro's focus on innovation and technical support contributes to its strong market presence.

5. Peter Gelhard Naturdärme KG (Germany):

Peter Gelhard Naturdärme is known for its natural casings derived from sheep, hogs, and beef. The company's procurement sources are in Australia, China, New Zealand, South America, the Middle East, and Europe. With manufacturing and storage facilities in Germany, Poland, and China, Peter Gelhard Naturdärme serves a global market.

6. CDS Hackner GmbH (Germany):

CDS Hackner specializes in natural casings and other meat products. The company's production sites are located in China, Turkey, Lebanon, and Germany. CDS Hackner's geographic presence spans North America, Latin America, Europe, Asia-Pacific, and the Middle East & Africa, allowing it to reach a broad customer base.

7. Combinatie Teijsen VD Hengel (CTH) BV (Netherlands):

CTH, a subsidiary of Darling Ingredients, collects and manufactures natural casings from various animal sources. The company has manufacturing facilities in Europe, North America, and South America. CTH's focus on quality and sustainability supports its position in the sausage casings market.

8. ViskoTeepak Holding Ab Ltd (Finland):

ViskoTeepak produces a range of casings, including collagen, cellulose, fibrous, and plastic casings. The company's production and conversion plants are located in Finland, Belgium, Mexico, the Netherlands, the U.S., Czech Republic, and Poland. ViskoTeepak's global reach and commitment to innovation make it a significant player in the market.

9. Selo B.V. (Netherlands):

Selo B.V. produces artificial casings and specializes in food processing systems. The company's geographic presence includes Europe, North America, Asia-Pacific, Latin America, and the Middle East & Africa. Selo B.V.'s focus on technology and customer service contributes to its market success.

10. Kalle GmbH (Germany):

Kalle GmbH manufactures a range of sausage casings, including fibrous, polymer, and textile casings. The company has a broad geographic reach, with sales partners in multiple countries across Europe, Latin America, Asia-Pacific, and the Middle East & Africa. Kalle GmbH's diverse product portfolio and global presence support its competitive position in the market.

Read Full Blog : https://meticulousblog.org/top-10-companies-in-europe-sausage-casings-market/

Meticulous Research®

Email- [email protected]

Contact Sales- +1-646-781-8004

Connect with us on LinkedIn- https://www.linkedin.com/company/meticulous-research

#Europe Sausage Casings Market #Sausage Casings #Vegetarian Sausage Casings #Sausage Skin #Sausage Casings For Vegetarians #Artificial Casings for Sausage

0 notes

bhavanameti · 4 months

Text

#Europe Sausage Casings Market #Sausage Casings #Vegetarian Sausage Casings #Sausage Skin #Sausage Casings For Vegetarians #Artificial Casings for Sausage #Sausage

0 notes

frank-furters · 4 months

Text

Which California Hot Dog Restaurant Will Leave You Craving More?

California boasts a vibrant culinary scene, and hot dogs are no exception. From classic street vendors to gourmet hot dog restaurants, the Golden State offers a variety of options to tantalize your taste buds. But with so many choices, how do you know which hot dog restaurant will leave you truly satisfied?

Fear not, hot dog aficionados! This guide dives into the world of California hot dogs, highlighting some of the best places to grab a delicious frankfurter. Whether you're a traditionalist or a gourmet adventurer, there's a perfect hot dog experience waiting for you.

The Classic California Hot Dog Stand

For a taste of California histo-ry, look no further than the classic hot dog stand. These iconic vendors have been serving up delicious franks for decades, often using family recipes passed down through generations. Expect a no-frills atmosphere, friendly service, and a hot dog piled high with your favorite toppings.

Here are a few things to look for in a classic California hot dog stand:

Snappy Snap Casings: These natural casings provide a satisfying "pop" when you bite into the hot dog.

Grilled to Perfection: A classic California hot dog is typically grilled, not steamed, giving it a smoky flavor and a juicy center.

The "All the Way" Option: This loaded hot dog comes with all the classic toppings, including ketchup, mustard, relish, chopped onions, and tomatoes.

Gourmet Hot Dog Revolution

California's culinary scene is known for its innovation, and the hot dog is no exception. In recent years, there's been a surge in gourmet hot dog restaurants, offering unique and upscale takes on the classic frankfurter.

These restaurants elevate the hot dog experience with:

Premium Ingredients: From Kobe beef hot dogs to artisanal sausages, gourmet hot dog restaurants use high-quality meats for a truly decadent experience.

Creative Toppings: Forget the ketchup and mustard! Gourmet hot dogs might be topped with anything from caramelized onions and goat cheese to kimchi and Sriracha mayo.

Upscale Atmosphere: These restaurants often feature stylish interiors and comfortable seating, making your hot dog experience a full-fledged dining adventure.

Finding the Perfect Hot Dog Restaurant "Near Me"

Now that you've explored the different styles of California hot dogs, it's time to find the perfect spot for your cravings. Here are some tips:

Search Online: Utilize search engines with the phrase "Hot Dog Restaurant near me" to discover nearby options. Look at review sites to get a sense of the atmosphere, menu offerings, and customer favorites.

Ask Around: Word-of-mouth recommendations are invaluable. Talk to friends, family, and colleagues to see where they recommend grabbing a delicious hot dog.

Social Media: Follow local food blogs and social media accounts to discover hidden gems and stay updated on the latest hot dog trends.

Frank and Furter's: Where Cravings Become Reality

When it comes to gourmet hot dogs in California, Frank and Furter's stands out from the pack. We offer a unique dining experience that caters to both hot dog traditionalists and adventurous eaters.

Here's what sets Frank and Furter's apart:

Frank's Famous Hot Dog: This is our signature dish, featuring a premium all-beef hot dog grilled to perfection and served on a toasted brioche bun. You can customize it with a variety of classic toppings or go for our chef-inspired creations.

Something for Everyone: We cater to all palates, offering a selection of gourmet hot dogs, classic franks, and even vegetarian and vegan options.

A Vibrant Atmosphere: Our restaurants boast a fun and inviting atmosphere, perfect for a casual lunch, a lively dinner, or a quick bite on the go.

The Final Bite

California's diverse hot dog scene has something to offer everyone. Whether you're searching for a classic street vendor experience or a gourmet hot dog piled high with creative toppings, there's a perfect hot dog restaurant waiting to leave you craving more. So, grab your appetite and explore the delicious world of California hot dogs!

And don't forget to visit your local Frank and Furter's! We're confident we'll become your go-to spot for a hot dog experience that will leave you wanting more.

Know more https://frank-furters.com/blog/which-california-hot-dog-restaurant-craves-more/

#California #hot dog restaurant #Hot Dog #Hot Dogs #Gourmet Hot Dog #Gourmet Hot Dogs

2 notes · View notes

vapemaster42069 · 2 years

Text

More headcanons [c!s only, no cc!s]

Mumbo can't do math for shit, both because dyscalculia and because trial by fire is much more entertaining. Everything he knows about redstone has come from fucking around and finding out. Will the comparator detect this signal from the skulk sensor? Yes. Why? Fuck if he knows. He's spent a lot of time in and around the Deep Dark recently. Wardens, if approached slowly, are surprisingly soft and like to cuddle. They don't understand the low stress threshold of human ribs, however. He keeps having problems because Wardens are clingy, and they cry when he leaves, and when other people cry he starts crying, so his nights usually end up with him stumbling into his vault, sleep-deprived and on the brink of tears, holding the remains of some redstone project to his chest. Grian is slightly worried. He's created another shrine.

Pearl has a Jimmy shrine. For the bit. Sausage has considered searching for it for his Lore.

Scar is actually an incredible fighter, but his general discombobulation is so convincing of his ineptitude that no one trusts him to do shit without falling flat on his face. He's like a sleeper agent.

Etho's mask started as an inside joke during Mindcrack, when he showed up with a cold and wore a medical mask, and Bdubs kept calling him "cutiepie" with the mask on. This is a 15-year bit. The commitment is unreal. Bdubs doesn't even remember why Etho wears a mask. It's a self-contained bit. This man is insane.

I've mentioned this before. False eats raw eggs for the protein. She keeps the shell on. She says the shell adds texture. She doesn't like cooked eggs, actually. Her breakfast consists of protein-powder oatmeal and raw eggs with the fucking shell on. She doesn't drink tea, coffee, or anything with caffeine. She is rawdogging life like no one else.

Doc has formed an incidental emotional attachment to several eggs that a bird laid on the roof of his base. Creepers don't fuck around with eggs. Grian has caught him sitting up there, avidly speaking to them about his plans for the Perimiter, and moved on with that "What the fuck, Doc" look on his face. Doc also regularly sneaks soft blankets up to his roof to wrap the eggs and protect them. He gets extremely nervous when other people enter the base, in case they harm the eggs. There's a betting pool on what he's hiding and when the server will explode. X knows about the eggs. He started the betting pool. Doc has a stake in it.

When Beef was younger, someone told him he didn't sound Canadian enough, so he started emphasizing his accent. His voice is stuck this way now. It's like a long-term bit with unconsentual commitment. Goddamn Canadian man. He likes black licorice.

Tango has built a secret room into DO2 that contains a dinner table, fake candles, and cardboard cutouts of the cast of Friends. Zed has located this room. He's afraid to ask about it.

Zedaph doesn't like waffles. He's vegetarian, but only because Impulse dared him to be. He eats raw eggs with False for the bit. She's not joking.

False drinks oat milk. I cannot emphasize this enough. What is wrong with her./lh

Ren decided that their weekly meetings were too boring, so they now have a weekly segment of whatever he wants to present to them. At one point, Joe did a presentation on the most effective way to create presentations. There's a lot of Star Wars. Sometimes there are musical segments. One time, (emphasis on one time; it'll never happen again. The event has become legendary at this point.) he convinced X to do karaoke. X is the Dancing Queen. While his vocal register doesn’t quite reach that of ABBA, he put his entire xisussy into it and the performance was sick as fuck.

Impulse can't dance. He's tried.

Pearl can breakdance. It is terrifying and enormously impressive.

Scar knits.

Iskall and Mumbo have a thing where they have to do the sickest dap every time they see each other. It’s getting painful. Mumbo's pretty sure one of his finger bones cracked last time. They always try once, fail and do the "LOOK AT MY ELBOW. RIGHT HERE. NINETY DEGREES." spiel. Mumbo has to fix his musache afterwards from the fucking shockwave of incredible dappage.

Whenever Etho enters a room, Iskall yells "YEAAAAHHHHHHHHHHHHH! CANADAAAAAA!". Etho is amused, but won't admit it.

All of the non-Americans make up random shit to confuse the Americans. Etho claims you have to remove your shoes when you enter a room, per Canadian tradition. Stress insists that it’s insulting to English people to not dock your chair after you’re done eating. Doc nods respectfully to the geese that live in the Perimeter. Mumbo and Grian make up British words. Keralis makes innuendos. It’s unrelated to his birthplace, but worth mentioning. Iskall has a closet full of an impressive variety of brooms that he chooses from according to occasion, as per a fake Swedish tradition.

Impulse cooks with olive oil, not butter.

Ren cooks with butter, not oil.

False rawdoggs the pan and uses nothing. It’s a non-stick pan, she says. It’s fine, she says. It’s not like she’s cooking eggs on it anyways, she says.

Doc blasts music when he’s working. He sings along enthusiastically, loudly, and poorly. It startles the birds in the Perimeter, but is extremely endearing.

Mumbo listens to music in his earbuds while he’s working. If you startle him, he will scream like a small cornered animal.

Grian almost never sleeps in his base. He has little nests hidden across the server like a hornet, as well as regular spots in the shopping district, on various roofs, in Scarland, and inside Mumbo’s vault.

Gem makes eyeliner out of various types of fungus.

Cub is almost singularly responsible for the phantom lag issues on the server. During season 8, the sheer volume of phantoms following him was enough to trigger a lag hotspot nearly as slow as Boatem’s. His sleep schedule is absolutely fucked. If you want to collaborate with him, usually it’s in the dead of night, like two to four am. He also goes on walks at night, when he wakes up. If you see a dark shape lingering at the edge of the woods, slowly approaching you, it’s probably a sleepy Cubfan looking for more coffee.

One time Ren and Skizz (ik he’s not a hermit but he’s got hutzpah, alr?) got into a call after a Life series session. So many variations of “dude” and “man” were used, their conversation became nearly incomprehensible to everyone around them.

#hermitcraft #fuck you I’m not tagging everyone lmao #everything /lh and /fond #hermitcraft backstage au

25 notes · View notes

pbandjesse · 4 months

Text

Man. Today was great. I seriously had such a wonderful time. Even with the hard parts. Today was great.

It started with me waking up one minute before my alarm went off. I felt well rested and that was just really good. I would get up and got dressed and felt cute and good. I knew I would need a very good shower after this very long day. But for the majority of the day I was just really happy and felt pretty and positive.

James would let me know that they had a plan for getting to camp. Which is of course difficult but they love me so they want to make the effort and I appreciated that so much. They also made a big fuss about how I smell nice and made me laugh a whole bunch. It was just such a lovely way to start the day.

James would make me some veggie sausage to take with me and I left to go to camp!

I was nervous about being late. I knew there was so stuff I had to do before I would be ready to welcome the vendors.

I actually considered stopping to take a picture of the piano on the side of the highway but when I got there someone was already doing that! So I did not stop and got to camp at 8.

Heather was already there. As were the boyscouts. Heather had apparently been at camp until 11 and only slept until 3. Not enough rest at all!! She was putting so much into this and I really hoped she would lean on everyone else so it wasn't so much on her.

I would gather my stuff that was left at my desk and went to open up my table. Finished getting that together. And then got a towel to wipe off all the other tables.

It was actually beautiful out. And would mainly stay that way all day. It was such a nice day. I had packed some shorts just in case but I never needed them.

It was actually really really muddy but my boots kept me safe and comfy. I will need to clean them for sure but I was comfortable all day.

My vendors started coming as I was finishing the last table. My first vendor, Gus, who sells olive oil, was so sweet. And his olive oil was very good. And as more vendors came in it would get a little dicey but we had such a good flow going. I had my clipboard. I was getting things done. It was great. It could have been so bad and so confusing but it actually went super smoothly. And my wagon came in handy for basically everyone. Like even the people who had their own would also use mine to make things go faster. And a few people without wagons were like. We need to buy this, it is great. And I agree. I love my wagon. I may invest in a more off-road one but mine was really really great and so helpful.

As my vendors came in we had some logistic things. Making sure that everyone felt like they have the space they needed. A few people did drop out but overall it was good and I felt really happy.

The volunteers would come in. Including Charlotte and Cate who I would tease about not being on the list. But it was really nice to see them. And then Callie was there and she was assigned to be my assistant! So we got to spend basically the entire day together. And that was extra great because then my table was also always being watched. One of us was always there. We would also switch off who would go and check on all of the vendors. It was a lot of fun.

I wasn't sure how my sales would go. I was mainly concerned with the vendors. I had sorted out how many things each table needed to sell to break even. And I was keeping an eye on it. And I think the majority did well. I really hope so.

I would sell a bear to Alexi's son Kenny. He was my first sale of the day. And I was like okay I am doing good! And slowly I would make more and more sales. I was doing really great. One mom bought 5 of my stuffies! And then it was just sale after sale. It was awesome. It wasn't as good as old time music festival but it was not that far off. It was just really awesome.

The only frustrating thing that I had to deal with today was that there was no vegetarian food. I would get a hot dog bun. And James did pack me a few snacks and a yogurt. But it wasn't amazing for me food wise.

Callie wanted to buy a sticker sheet from me but she only had tap and my credit card reader can't do that so instead she bought me a lotion bar and tater tots. We would sit together and watch the world and enjoy seeing kids playing with my stuffies and people were all so nice. I was just really happy.

I would periodically check in with the vendors. There was some concern at the begining that the music would be to loud but after sound check they had it at a really good level. I honestly really enjoyed a lot of the music. And I enjoyed being someone that people would come to with questions and concerns. I think as a test run for running events at the museum, this went really well. I did have a few small issues I would have to hear about. But overall I was able to fix things. Like when there was no hand sanitizer at the porta potties or when one of the bands never got their meal tickets. It was really cool being able to fix that.

The one band had a five week old baby with them!! And I chatted with the parents, the dad being the lead singer in one of the bands, and apparently this was the baby's second music festival?! Wild! The giant headphones on the baby was precious.

I enjoyed seeing former campers and counselors and just chatting with people. Telling them about my workshops and programs and despite the many sales I made, I was more excited about the amount of business cards I was giving out. Felt really good. I was very happy.

Callie and James would coordinate so she could pick them up from Hunt valley and I was super excited about that. And Celia would text me that she would try to come after work. Amazing. Everything was coming together.

I had some really nice conversations with other vendors too. And that was really nice. I would talk to them about coming to the museum for the farmers market. I will have to make that connection this week. I think it will be really awesome for a lot of them. Specifically Gus but also the essential oils woman and the company that sells a balancing toy and magic kit. Just a fun mix of stuff.

The weather would get a little cooler. I was glad I had my fleece. I was enjoying the day though. The music was good. I loved hanging out with Callie. We talked and talked and I know she wasn't just there for me but I still felt very supported by her and that was just wonderful. She's such a good friend.

After 4 she would go get her phone and soon she would leave to get James. Brining them back to me. I was so happy to see them. Though they quickly ran away to get food. I did not blame them.

When they came back to the table they told me about a surprise boat docking at the museum. And I told them about the day. And then Celia was there and I have to go meet her to give her a wrist band. Excellent excellent.

It was fun having them both in my tent. Being silly. I sold a few more things but as the last band went on the rain started. So we would go around letting vendors know they could pack up early and we would get the gators to help load them in their cars. Which went. Okay. They would go missing before the last couple were handled but I did my best to smooth things over and make sure everyone was helped even if it wasn't with the gator and was with Celia and James carrying things. They are both so strong.

The rain was annoying but not terrible. James and Celia helped me pack up my table and get everything to the car. Which was blocked on by a van with a trailer. But we would handle it.

I did some directing to fold up chairs and went up to the art building and was frustrated that someone used my materials and spilled paint but also moved my toys. Which wasn't a huge deal but was a little annoying. I would let Heather and Alexi know about that but also about a weird thing I heard about everyone getting marketing emails from one of the food vendors. Not ideal or cool. I am not entirely sure what to do about that. But it's out of my hands for now.

We would wander around to try and help people but James was tired and I was getting there. And after dealing with a golf cart transport issue, me and James would load up in the car. Hugs all around and goodbyes and we were off.

I drove and I enjoyed that. Listening to my music. And I decided we would go to Wawa for a sandwich. Which would make me feel a lot better. I did not eat much today.

The drive there was nice though. I had fun singing and being silly with James. When we got to Wawa we were on the wrong side because they locked the doors early in the back. Bleh. But a big deal.

We got our food and I struggled to find the chips I wanted. And then we went home.

We stayed in the car for an extra couple minutes to finish a song we like. And then went in. James would bring in all of my stuff while I had my sandwich. And then I went to take a shower and wash my hair. My stomach hurt a bit but mostly I was just thrilled to be clean.

Now I am watching a video and James is mostly asleep and I am very very much ready to join them.

I hope you are all having a great night and I hope you had a great day. I have no plans for the next two days except rest. And I really hope I can savor that.

Goodnight everyone. I love you all. Take care!

3 notes · View notes

duelpolis · 2 years

Text

Blizzard

Written for @super-secret-conspiracy’s Conspireshipping Secret Santa, for @millennial-ring! Merry Christmas!

~~~~~~~

Marik was lounging on the couch watching TV when he heard the door to his and his boyfriend’s apartment slam open. Surprised, he looked over to the door. There stood Ryou, wearing a trenchcoat over a puffer vest, face red as a tomato, carrying several grocery bags and breathing heavily. He put the bags down and started heading out again.

“What are you doing?” Marik asked, popping a piece of popcorn into his mouth.

“There’s a blizzard coming,” Ryou replied. “So I went and got groceries in case we get trapped.”

“Well why didn’t you tell me that?” the blonde prodded. “You left me all alone! I could have helped.”

“I’m sorryyyy, you were asleep and I didn’t want to wake you!” His boyfriend apologized.

“Alright, alright, stop whining,” Marik scoffed. “But take those coats off before you roast. I don’t want to deal with a corpse in front of the front door.” His lips curled upwards into a teasing smile, one that Ryou knew all too well.

“Very funny, Marik. But I still need to get more.”

“Are you just going to cook the entire storm?”

“Depends on how bad it gets.”

Marik pouted. “At least let me come with you this time.”

“Then get a coat on!”

“Mmm… Don’t wanna.”

“Marik,” Ryou sighed, “I am wearing TWO HEAVY COATS, and I’m much more suited to winter weather than you are. I am not letting my boyfriend turn into a human popsicle. So go get a coat, or you’re not coming with me.”

“Fiiine.”

“You can have one of mine.”

Bakura pulled off the trench coat and held it towards the blonde.

“Don’t you need a coat too?” Marik protested.

“I have more trench coats in my closet.”

“I- Alright.” Marik took the coat from Ryou and put it on. He stuck his hands into the pockets and grinned. “Hell yeah, boyfriend coat!”

His boyfriend giggled. “You’re such a dork.”

“But ya love me.”

“I do,” Ryou answered. “Now let’s get going, before it gets colder. Maybe there are still some food stalls out so you can eat something other than popcorn.”

“I like the sound of that. Let’s go.” Marik took his boyfriend’s hand and pulled him outside, and the two embarked on their journey for more groceries.

“Ryou, Cheesecake, Love of my life, Pasty-ass bitch, can I have the rest of your taiyaki?”

“No, you can’t have my taiyaki, because you’re a vegetarian and there’s sausage in it.”

“What kind of sadistic bastard makes taiyaki with meat in it?” Marik huffed. “I highly doubt it goes well with the bean paste.”

“Not all taiyaki has the bean paste, Marik,” Ryou giggled. “It can have other fillings. And even if my taiyaki didn’t have sausage in it, you still haven’t finished your koshary.”

“Yeah, but your food always tastes better for some reason.”

His boyfriend snickered. “Fine, you can have the tail since it doesn’t have any filling, but I get your egg.”

“Wasn’t gonna eat it anyways.”

“Then why did you order it?”

Marik smirked.

“This was your plan all along, wasn’t it?” Ryou asked. “Get an egg you wouldn’t eat on your koshary so you could steal the tail of my taiyaki?”

“Maybe.”

“You’re insufferable,” the platinum blonde laughed, using Marik’s chopsticks to take the fried egg from the dish.

Marik paused for a few seconds before replying. “W-well, we all know you’re dating me for my appearance and not my personality!” He chuckled weakly.

“Are you blushing?” Ryou asked.

“IT’S THE COLD!” Marik protested. “I’M NOT ENAMORED WITH YOUR LAUGH OR ANYTHING- fuck.”

“Sure you’re not,” his boyfriend giggled. “Let’s get home, silly.”

Marik opened his mouth to argue, but decided against it. He would just have to accept defeat this time around.

“Fine, let’s go,” he huffed.

“Is the storm over yet?” Marik whined as Ryou worked in the kitchen.

“The storm just started, dear.”

“Uggghhh,” the blonde growled. “This is stupid. I can’t believe we have to stay inside this long.”

“You say this as if you go outside oh-so-often,” his boyfriend retorted.

“Shut up!” Marik protested. “I go outside all the time!”

“Only because I make you come with me.”

“Shut UP!!”

“If you want to freeze,” Ryou replied, “then be my guest.”

“...”

“That’s what I thought. Now come over here and get your cinnamon roll.”

“You made cinnamon rolls!?” Marik gasped. “I love you!”

“Is that what it takes to get an ‘I love you?’” the platinum blonde joked. “Baked goods?”

“...If you’re going to be snarky, I’m taking it back.”

Ryou snickered. “I love you too, Marik.”

“STOP DOING THAT!” the blonde protested.

“Doing what?”

“BEING SO GOSH DARN ADORABLE!”

His boyfriend giggled again. “It’s not my fault I’m cute!

“STOP IT!”

“I can’t change my face on a whim!”

“Why not!?”

“That’s just not how it works!!”

Ryou was laughing now, completely distracted from serving. Marik saw an opportunity and took it, grabbing the pan of cinnamon rolls off of the stove.

“Marik!” Ryou yelped. “You don’t get all of those! Give them back!”

“Kiss me first.”

The platinum blonde sighed, dramatically rolling his eyes, but he was smiling. “Alright, get over here.”

Marik leaned over, and his boyfriend planted a kiss to his lips.

“There’s your kiss. Now give me the cinnamon rolls and I’ll dish one out for you.”

The blonde handed him the cinnamon rolls, and he put two of them onto plates. He then held one out towards Marik.

“Yours is slightly bigger,” the blonde complained.

“I’m the one who put the work into baking them.”

“...Touché.”

“Anyways,” Ryou said, “I’m tired. Wanna curl up on the couch, eat our cinnamon rolls and watch a horror movie?”

“Ooh, can we watch another one of those slasher films? I like the one with the dude in the hockey mask,” Marik asked.

“Alright, I’ll get it set up,” the platinum blonde affirmed. “Can you go get the blankets?”

“Fiiiiine,” the blonde whined sarcastically. Ryou could tell it wasn’t serious, since he immediately started chuckling.

“You’re a dork.”

“But I’m your dork!” Marik countered.

“You are,” Ryou confirmed. “Couldn’t get rid of you if I wanted.”

“Because you loooove me.”

“Exactly.”

Just then, they heard a loud bang from the windows, causing Marik to jump a little.

“It’s just the shutters,” the platinum blonde consoled, patting his boyfriend’s shoulder. “You go get the blankets, I’ll get the cinnamon rolls and start the movie, and we can turn the TV up loud enough to cover up the storm. Deal?”

“Deal,” the blonde responded, heading towards their bedroom.

He came back within a few minutes, carrying the giant blanket they had gotten as a gift from Joey a few years back. He plopped down next to Ryou and threw the blanket over themselves, making sure not to cover the cinnamon rolls so the icing wouldn’t get on it.

“Thank you,” the platinum blonde said.

“Thank you for cinnamon rolls,” Marik replied.

Ryou turned on the movie and shifted himself so that he was leaning on his boyfriend.

“You know what Marik? I think this is my favorite Christmas I’ve celebrated in a while,” he smiled.

“...That was today?”

“Yes.”

“Dang it, I forgot!”

“It’s fine, Marik. We can exchange gifts and everything tomorrow. It’s not like we were supposed to celebrate with anyone else.”

“I guess you’re right,” Marik shrugged. “But we’re giving each other our gifts first thing tomorrow.”

“Sounds like a plan,” Ryou confirmed. “Now, let’s get to the movie.”

He hit play on the remote and relaxed. Half-way through, Ryou heard a soft snore. His boyfriend was sleeping. The platinum blonde smiled.

“Good night, Marik,” he whispered, kissing him on the cheek.

Neither of them noticed the end of the blizzard.

#yugioh duel monsters #yugioh #marik ishtar #ryou bakura #angstshipping #my writing #i've never written yugioh fanfic before #also i really like this ship now

28 notes · View notes