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ms-demeanor · 9 months ago

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Lots of baking. But that's like. MAX six months of flour. However this means I can get it all at once in a big heavy duty paper bag instead of a pound at a time in little plastic bags the way they sell g-free flour mix at trader joe's.

(for most people it's pretty simple to go to the grocery store and get 5 or even 10 pounds of flour in one go; you might have a hard time buying just one pound of flour. But I have weird-ass food allergies and can't use most pre-made g-free mixes so I can't get the bigger bags (2-3lbs?) of King Arthur g-free so 25lb Bob's Red Mill Gluten Free Baking Flour it is; it's either that or 1lb tj's mix OR 1lb bags of pure rice flour. This option costs 25% less overall than buying little bags and will have less/no plastic waste)

That's actually not even that much flour. A 1lb bag ends up being about 3 cups of flour so that's like, two batches of banana nut muffins or one and a third of a scone recipe. I generally bake *something* once or twice a week depending on what food I've got to use up. Brown bananas? Banana bread. Cooked chicken? Pot pie. Heavy cream? Make scones to have with cream. Canned pears nearing best by date? Tart/crumble. A million avocados? Avocado bread.

I end up cooking at home a lot more than most people I know, and baking more than most people I know, but that's because my options for anything else are really limited and require a lot of pre-planning.

Eating at the Indian restaurant? Gotta cook rice first because they put corn in their rice. Getting sushi/teriyaki? Gotta make my own sauce and call ahead to make sure nothing has sesame or soy sauce. Mediterranean restaurant? Gotta make rice because most places use wheat as part of their pilaf. In-N-Out? Okay let me stop by the house and grab some bread first because protein style fucking sucks and I've got to get my own ketchup because ketchup fucking everywhere has corn syrup in it. Shoutout to Thai food and that one ramen place in town with rice noodles and a soy-sauce-free miso broth I love you.

I literally cried when the Indian place started putting corn in their rice. It means I either have to plan before I go there or I have to be okay with a meal with no bread or rice, which is kind of like being okay with going out for Italian food with no bread or pasta. Sure, I can do it if I have to but I don't want to if I don't have to. It immediately took that from being someplace we went weekly to someplace we've now gone once in the last two months. (Large Bastard wanted to go a couple weeks ago and I didn't have any rice cooked and I was like? I guess I can have onion pakora for dinner? And he was like let's do something else and we did; but then this week I had rice ready so it was a lot easier to just go. Like if I'm going to have to cook rice at home I might as well just cook dinner at home. The Indian restaurant we used to go to that shut down ALSO had corn in their rice but they were next door to a tea shop that had snack bowls and sold rice so it was easier to go there spontaneously)

Anyway yeah food allergies are really really really annoying and I bake a lot.

Hey nobody has asked me about this ADHD money management tip and it depends on having at least a tiny bit of flex in your budget but I'm about to spend a frustrating amount of money on flour and I can only do it because of this tip:

Hide cash from yourself like a squirrel.

Use whatever receptacle you'd like, envelopes or a zipper bag or an old wallet, create labels for the stuff you're saving for, and tuck money in there occasionally.

My stash lives in an old wallet with strips of paper around it. It's got dividers for "car registration," "bulk food," "vet visit," and a couple other things.

These are things that I know happen every year or multiple times a year that take more cash than I can easily spare from a single paycheck. If I stick twenty bucks a month in an old wallet it will mean that even if I have to pay late fees, I don't have to put my car registration on a credit card and pay interest on my late fees. If I stick ten bucks a month in an old wallet I can buy 25lbs of flour twice a year. If I can stick a bit more or less cash as it's available into the wallet I can make sure that my twice-annual regular vet visits with senior dog bloodwork and vaccinations aren't going to be too much of a hit to that month's grocery budget.

Like, everyone talks about "put money in savings once a month" or "have an account you don't touch for emergencies" and that can totally work if you can swing it, but I know it's REALLY hard for me to keep from pulling from the "emergency" fund for stuff that's a minor emergency/or is regular maintenance that I should have planned for/etc.

It's much harder for me to pull from the actual cash sitting in a physical room in my house because A) I'll probably forget it and B) that means that I have to think through using those funds in a lot more of a direct way than I would when using a debit card and C) I literally can't access it when I'm out of the house (the emergency fund HAS to be on the card to be accessible, the "i need expensive groceries" money doesn't have to be ready to go at all times and if it is available I know myself and it'll get used before it's expensive grocery time).

Like. If you know you have an expense that you have to pay for every year, hide cash specifically for that expense instead of in a general "expenses" fund because if you're not great with money and you've got an iffy memory you might look at your expenses fund and go "okay my computer crashed and there's five hundred bucks in the fund I can replace it and get back to work, cool" and there goes your car registration and a vet visit. At least if you need to physically grab that cash for an emergency you can make note of what you're going to have a deficit for later in the year.

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indianhomemadfood · 7 months ago

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thedisneychef · 1 year ago

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Where Does This Recipe Belong? Finding Its Place in Your Menu

Hey everyone! I'm so excited to be talking about this topic today. As a passionate home cook, I've always been curious to know – where does a recipe belong? You'll often see dishes that are served in different countries and regions with slight variations or completely different ingredients. This can make it hard to identify the "original" version of a dish and its origin story. In this article, we're going to explore where recipes come from, how they evolve over time, and why some are so closely associated with certain places. So let's dive into our journey around the world through food! Traditional Dishes & Regional Variations I've been making this recipe for years, ever since I was a kid. It's one of those traditional dishes that has become part of my family customs when we get together and it always puts a smile on everyone's face. Even though the ingredients are simple, they're all ethnic to our culture and come with their own flavor sensations. This dish is easy enough to make but sometimes takes some time due to its preparation process. The most important step is to ensure each ingredient is properly combined in order for them to mix well and bring out their natural flavors. There's also something special about preparing homemade meals for your loved ones - nothing compares! It might take you some practice before perfecting the dish, but trust me: once you master it, there'll be no turning back. Plus, it will quickly become a staple item at any gathering or celebration that you host. All in all, it's an excellent way of bringing people together through delicious food! The Influence Of Migration & Trade I'm really interested in the topic of migration and trade, and how it has impacted culinary traditions. Immigrant cuisines have had a huge influence on our diets, both through the introduction of new ingredients and flavors, as well as through the sharing of traditional recipes. Global trade networks have also enabled us to access ingredients and products from around the world, allowing us to explore flavors and dishes that we may never have experienced before. It's amazing to think that a recipe could be shared through migration and trade, and end up belonging to any number of different cultures. Immigrant Cuisines Immigrant cuisines have been a huge part of shaping the history and culture of food around the world. From Italian in America to Indian cuisine in Britain, immigrants from all parts of the globe are giving us amazing dishes that can't be found anywhere else. These different cooking techniques and flavors come together to create ethnic fusions that delight our taste buds like never before! The influence of migration and trade has created an incredibly diverse culinary landscape full of flavor and spice. With each passing year, more cooks draw inspiration from their heritage or home countries when creating something new - this helps keep traditional recipes alive while adding exciting twists that make them even better than before. We owe it to ourselves to explore these delicious new creations so we can truly appreciate what immigrant cultures bring to our lives! Global Trade Networks It's no secret that global trade networks have played an influential role in the way we eat today. With countries trading goods and services across borders, millions of people now have access to different ingredients and dishes from around the world. This has allowed for a greater diversity of flavors - something that I personally love! Beyond just pleasure, however, these international exchanges can also make a big economic impact. By making food more accessible, it helps create food security for those living in poverty or areas with limited resources. Additionally, this opens up new markets for businesses looking to expand their reach beyond one country’s shores. All in all, I think it's safe to say that migration and trade have been integral components of our ever-evolving culinary landscape! How Recipes Evolve Over Time Recipes have a special way of connecting us to our past. Whether it’s an old family recipe that has been passed down for generations, or something you learned from your grandmother as a child, recipes are little time capsules filled with memories and shared experiences. We all love gathering around the dinner table and enjoying recipes that bring back cherished moments in time. Recipes also shape our family traditions; they become part of who we are and what we pass on to future generations. As tastes change over time, so do the recipes we create. Family recipes often start out simple but get better each year when someone adds their own twist - like adding extra spices or reducing the amount of sugar used. Through trial and error, these once humble dishes can turn into something truly remarkable – creating new flavors while still honoring old ones. It’s amazing how powerful food can be at bringing people together - no matter where life takes us, there's always comfort in coming home to familiar meals made with love. From sharing stories about the dish’s history to watching everyone enjoy eating it, cooking up a treasured recipe is more than just making a meal - it's making memories too! Local & Global Cuisines I'm really interested in exploring the variety of cuisines around the world! Let's talk about local and global cuisines. I think local cuisines are really special because they reflect the culture and traditions of a particular region. Global cuisines, on the other hand, are basically dishes that have gained widespread popularity around the world, regardless of their origin. Local Cuisines When it comes to local cuisines, family recipes and ethnic fusion are the two most common types. Family recipes often have a special place in our hearts because they hold so many memories of time spent with loved ones. These recipes are usually passed down from generation to generation and can be quite complex depending on the culture. Ethnic fusion is another popular type of local cuisine that combines traditional dishes from different cultures into one meal. This type of cooking allows you to create something truly unique while still staying true to its cultural roots. Both family recipes and ethnic fusion provide an opportunity for people to explore their own heritage or discover new flavors from around the world - making them great additions to any menu! Global Cuisines As exciting as it is to explore local cuisines, the world of global cuisines can be just as fascinating. Fusion cuisine has been around for centuries and combines elements from different cultures into unique dishes. This type of food allows us to experience flavors from all over the world in one meal. Ethnic fusion cuisine takes traditional recipes from multiple countries and brings them together in new ways that even people familiar with those cuisines might not have thought possible! From a simple stir fry to something more complex like Mexican-Asian tacos, there are endless possibilities when exploring global cuisines. Cultural & Culinary Significance Transitioning from the discussion on local and global cuisines, I'd like to take a look at how food makes up part of our cultural identity. Food is deeply intertwined with culture - it reflects its values, beliefs, and customs. Through recipes alone, we can trace back centuries-old culinary traditions that have been passed down through generations. In this way, food serves as an important link between the past and present for many cultures around the world. One example of how food contributes to cultural identity can be found in my own family's history. My grandmother was born in Mexico but moved to Texas as a young adult. Over time she adapted her traditional Mexican dishes to suit Texan tastes. This combination created a unique cuisine that melded together two distinct cultures: one of Old Mexico and another of New America. As a result, I grew up eating dishes that represented both sides of my heritage - tortilla chips served alongside enchiladas; guacamole made with freshly picked avocados; chorizo tacos topped with cilantro and onions - all flavors that reflect who I am today. Food not only brings people together, but also connects us with our roots and helps shape our sense of selfhood by showing what ties us to others across different countries, regions or backgrounds. It allows us to celebrate our diversity while recognizing shared elements within our collective culinary heritage. And so when we talk about food or cook certain meals, let’s remember there’s more than just flavor involved – there’s often hundreds of years worth of stories behind each dish waiting to be uncovered! Frequently Asked Questions What Ingredients Are Used In A Particular Dish? When it comes to making a particular dish, there are often regional variations and traditional techniques that can be employed. For example, the ingredients in an Italian pasta dish may vary depending on where you live in Italy. The same goes for other dishes around the world - certain ingredients or techniques may have been used for centuries and make up the flavor profile of the region's cuisine. Knowing which ingredients work best together is key when creating any recipe! What Is The Best Way To Prepare A Certain Dish? When it comes to preparing a certain dish, you want to consider the cooking methods and cultural influences. Different cultures use different ingredients or cook in particular ways. For example, an Italian Bolognese might be cooked with white wine while that same recipe in France may call for red wine. Depending on your taste preference, there's no one-size-fits-all approach when it comes to choosing the best way to prepare a dish - so experiment! Try out different recipes and techniques until you find what works best for you. How Long Has This Recipe Been Around? This recipe has been around for a long time, and it's likely that its origins can be traced back to cultural influences and family traditions. It might even have been passed down from generation to generation! We don't know exactly how old this dish is, but we do know that it's stood the test of time. How Does The Recipe Vary In Different Countries? When it comes to recipes, there can be a lot of variation depending on the country they come from. Cultural influences and cuisine variations across different countries mean that even the same recipe may take on different forms in each place. For instance, you might find that an Italian pasta dish cooked in India has some distinctly Indian flavors, or a French-style dessert is served with ingredients more commonly found in Asian dishes. No matter where you go, regional twists are sure to give any recipe its own unique flavor! What Is The Nutritional Value Of A Particular Dish? When it comes to the nutritional value of a particular dish, it all depends on the cooking methods and serving sizes used. For example, if you cook with oils or butter they can add calories to your dish which will impact its overall nutrition values. Similarly, if you serve large portions then that could also have an effect on the amount of calories present in each helping size. It's important to understand how these factors affect the nutritional content of a dish before deciding what recipes work best for you and your family. Conclusion This recipe has been around for many years, and it varies greatly in different countries. Knowing the ingredients and how to prepare a dish is essential if you want to get the full flavor of this classic recipe. With its bold flavors and plentiful nutrition, this particular dish can be enjoyed by all types of eaters from meat-lovers to vegans alike! The real question remains: where does this delicious recipe belong? In my opinion, it belongs on our tables as we come together with friends or family over good food that brings us joy. This timeless recipe deserves a place in everyone's kitchen so they can experience the unique flavor it offers. Read the full article

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sridharm-1980 · 2 years ago

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Hi 👋 my dear PUBLIC PEOPLE OF INDIA 🇮🇳.... MY IDEAS 💡 TO IMPLEMENT IN INDIA 🇮🇳 IF MY PARTY "ONE ☝" WINS IN PRIME MINISTER ELECTIONS 2024 .....HERE WE GO BELOW.....

1)PETROL PRICE AT RS.35

2)DIESEL PRICE AT RS 25

3)COOKING GAS AT RS.110

4)FOOD PRICES GOVERNMENT WILL CUT SHOT PRICES HALF OF EACH ITEM.

5)NO TAX FOR PURCHASING FOOD ITEMS

6)NO SERVICE TAX FOR CUSTOMERS IN HOTELS AND RESTAURANTS.

7)NO TAX FOR EMPLOYEES TAX FOR ONLY EMPLOYER.

8)ALL OLD AND CURRENT AGRICULTURAL LOANS WILL BE CANCELLED. NEW LOAN SYSTEM WILL BE INTRODUCED FOR AGRICULTURE SECTOR.

9)FREE SET OF PERIOD PADS TO WOMAN.

10)BRINGING FOREIGN UNIVERSITIES TO INDIA TO MAKE EASY FOR STUDENTS OF INDIA

11)CLEAD LANE ROADS TO INDIANS AS DEVLOPED COUNTRY STYLE.

12)CLEAN WATER 24HRS WATER TO ALL HOMES.

13)INTERNET AT VILLAGES.

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18)NEW MODEL TRAINS AS DEVLOPED COUNTRY WITH NORMAL SPEED ONLY SITTING NO STANDING WILL BE REPLACING CURRENT OLD TRAINS. NO MORE OLD TRAINS THOSE WILL BE MOVED TO JUNKYARD.

20)ALL STUDENTS OLD AND CURRENT LOANS WILL BE CANCELLED.

21)EACH UNEMPLOYED MAN AND WOMAN WILL GET RS.1000 AS UNEMPLOYMENT BENEFITS.

22)EACH KID UNDER AGE 5 WILL GET RS.700 AS CHILDCARE BENEFITS.

23)US VISAS SYSTEM CHANGE.I WILL REQUEST US 🇺🇸 AS PER REQUIREMENT OF US COMPANIES CAN CALL THERE EMPLOYEES TO WORK IN AMERICA WITH US PRESIDENT 🇺🇸. NO LOTTERY LIMIT.

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25)ONLINE VOTING SYSTEM FOR ALL INDIANS 🇮🇳 .

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hiheat · 2 years ago

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Chef’s Table restaurant review - Edison NJ

Chef's Table Indian/Pan Asian Restaurant Edison, NJ https://www.ourchefstable.com/

We walked into Chef's Table in Edison on a Saturday evening in October 2022 at 7PM with no dinner reservations. Frankly, with the profusion of excellent Indian cuisine in north Edison, NJ, my expectations were set fairly low. Also, based on the online reviews, I was prepared for spotty service and uneven food, given the normal Saturday night rush.

However, my personal takeaway: Everything was excellent and we'll definitely be going back hoping for a similar experience! Here are the details:

The restaurant was busy but we were seated promptly. Interior atmosphere was warm and inviting, although there was a definite draft from the door every time it was opened (perhaps the vestibule needs to be heated?). (No trace remained of the brick-oven pizzeria that used to occupy this building.)

Our server brought out chutneys (mint and tamarind), and tiny little cracker-shaped "papadum". I wasn't a fan of the crackers, tbh. They had neither the flavor or the texture of traditional lentil-based papad, but my partner did enjoy them. *shrug* from me. I liked both chutneys, however. (I later learned that the traditional papadum were on the menu and will explicitly order them next time.)

For appetizers, we ordered Cauliflower in Sweet chili sauce (Chilli Garlic Gobhi Dry), Tandoori Chicken thighs (Nawabi Tandoori Murgh), and Samosas. Both the chicken and cauliflower came out quickly, but the samosas required a bit of a wait.

The cauliflower was coated in a delightfully crispy coating in a sticky sweet sauce with really good flavor all around. Good balance of acid and sweet, with a hint of chili. They could have used a pinch of additional salt and heat, but that might just be personal preference. That didn’t stop us from scraping the dish clean after the cauliflower was gone.

The tandoori chicken was a double portion of the chicken thigh and the first wing section (drumettes) both on the bone. They were cooked well, and the traditional yogurt coating was flavorful. Meat was falling off the bone but still had a good resilience to it.

Despite the wait for the three samosas, we were really happy with what we eventually received. The Samosa pastry and filling were definitely house-made, not frozen. Filling was finely ground, with fresh herbs and peas mixed into the potato mash, and the pastry was light and tender.

After our apps were cleared, we received a tray of fresh veggies with plastic wrap still on it. While we appreciated the COVID precautions with uncooked food that was obviously prepared and stored in a chiller, the plastic wrap served at the table was a little unclassy for my taste. Despite the fact that this was obviously prepared well in advance (the beets had stained the red onion, for example) everything still tasted fresh and crispy, so only a minor complaint here, and a reasonable accommodation to keep the food moving along with limited staff.

As this was our first time visiting, Mrs. Heat and I ordered four entreés, with full intent to take quite a bit home and share with the Embers.

Vegetable Manchurian - good texture and flavor, generous portion. Really liked the texture of the "veggie balls", and the sauce was really deep and intense.

Butter chicken - very tender meat with a mild sauce, could have used a bit more protein, as you may be able to tell from the photo. Chicken is the least expensive protein commercially available today – there's no excuse to skimp on this. Other than that, a good dish overall. Would order again, especially with more chicken!

Stuffed paneer (Khumani Bhare Kofte) - exactly as described and very tasty. This was a new dish for us, and we were surprised that there was literally dried fruits and plums stuffed inside the paneer. No idea how they did that, but it made for an extremely flavorful bite. A winner indeed!

Lamb (Gosht Rismisa) - falling apart boneless meat. Good gravy - one of the dishes you want to soak up in naan or rice well after the protein was gone. And the protein in this dish was plentiful, in contrast to the scant butter chicken protein (and inexplicable, given their relative wholesale prices!)

We were so pleased with the meal that we stayed for dessert - ditching our plans to bug off to Mithaas and its panoply of indian desserts.

We saw other patrons order the Kulfi, served in a smoking ceramic bowl and couldn't help but order it, along with traditional Rasmalai.

The Rasmalai had a delicious strong flavor, and was both creamy and tasty. I literally licked the bowl - hopefully when no one was looking.

The Kulfi Falooda (served with noodles), although somewhat bland, was served in a unique ceramic vessel with smoking dry ice. Worth the experience, once.

As we were waiting for the check, we saw a number of other dishes served to other patrons that looked spectacular. Looking on their website, (https://www.ourchefstable.com/online-ordering/) I've identified possible items to order next time, based mainly on how dramatic they appear! :

Gol Gappe

Mini Veg Spring Rolls

Shrimp Tempura

Chadni Seekh

Great photos and presentations on the site, btw. You should look at this page even if you're going to eat so you know in advance what to expect.

The service was – while not exceptional – fairly typical of Indian restaurants not in Manhattan, and really quite good for post-COVID staffing challenges. Obviously, they're suffering from the same foodservice shortages that we're seeing industry-wide, but Chef's Table is handling it gracefully. Our server was cordial and helpful throughout, and responded from across the floor to eye contact and a smile. We saw additional servers and bussers as necessary, mostly to deliver food and take away dirties. Timing could have been tighter, but again, at primetime on a Saturday night, I was happy with how well they kept up with the rush. I would suggest at least one more main server and one more busser for the Friday/Saturday night 5-9 shift.

My summary here was that this was a very good experience for an Indian/PanAsian restaurant, and a standout even in North Edison, NJ. Several dishes were surprising, and all were at least "very good" in my opinion. My few tweaks could easily be incorporated by an attentive manager and head chef; I hope they take them to heart.

I'm excited to visit again, and may add Chef's Table into our regular Indian food rotation. Incidentally, almost none of the food made it home to the little Heatlings. We returned home with two small takeaway containers and very full belles. Next time, they'll have to come along. 🙂

Remember to check out my HiHeat blog on Tumblr for more Restaurant Reviews and home recipes.

Thanks for reading and Happy Eating!

#restaurantreview #foodporn #indianfood #edisonnj

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justthehiddleswrites · 4 years ago

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Follow My Lead | Tom Hiddleston x OFC | Chapter 6 | You are not afraid to take up space in a room, so why be afraid to take up space in my life?”

A/N: This will update every Thursday. There are 13 chapters. There are all sorts of kinds of D/s relationships. This is the one I choose to write this time.

MASTERLIST HERE

Pairing: Tom Hiddleston x OFC (Vivian Swann)

Summary: Tom and Vivian have both been unlucky in love, searching for something outside of the bounds of a typical relationship. When the two of them connect via a dating app, Tom is introduced to the idea of being submissive to Vivian. Which is the one thing he never knew he needed. Under the firm hand of Vivian, Tom learns what it means to submit and Vivian learns what it means to be in a loving dominant relationship. But not everyone seems to understand what they have and the best intentions can destroy the strongest relationship.

This Chapter: Tom and Vivian define their relationship and a sassy Tom gets “punished.”

Warnings for story: Dominant/submissive relationship (sub!Tom), lots of smut including but not limited to: vaginal sex, oral sex (male and female receiving), edging, denial, teasing, use of restraints, spanking, multiple orgasm, anal play, use of toys.

Tag Lists Are Open! Let me know if you want to be added. Thank you for reading!

Tom lovingly washed Vivian’s body, taking extra “care” with her breasts and thighs per her request, crouching down to get her legs. She rewarded him with his own sensual cleaning, taking care to stroke his cock, earning several groans. A sweet kiss and they rinsed off. Vivian had Tom towel her off and then himself. She grabbed the robes, the blue one for Tom and a slightly longer one in dark green for herself. He tugged at the hem which barely skimmed his thighs.

“Let’s order takeaway.”

Tom nodded as he followed her out into the kitchen. “Yes, ma’am.”

“I’m ordering Indian. Pick out what you want.” Vivian slid a menu across the counter. Tom looked at the options.

“Butter chicken.” Vivian raised an eyebrow. Tom stuttered. “… and vegetable jalfrezi.”

“Wonderful choice. What did you eat today?” Vivian tapped on her phone, placing the order while glancing over at Tom.

“Um… I had coffee… and some cookies…. and maybe half a sandwich… and then some chocolate… and for lunch… um…” Tom rambled.

Vivian dropped her phone on the counter. “Unacceptable, Thomas.”

Tom’s eyes became very interested in the granite’s pattern of Vivian’s counter. “Yes, ma’am.”

“New rule. Until I tell you otherwise, you will text me after you eat your meals and tell me what you ate. You can’t continue to eat like you are twenty, sunshine.”

“Sorry. I was excited.”

Her face softened. “I know.” She moved over and rubbed his back. “But I can’t have you passing out because you forget to eat. Okay, sunshine?”

Tom nodded. “Yes, ma’am.”

“Grab a snack and kneel by the couch and I will join you.”

Tom grabbed a granola bar and ambled to the living room. Sad that he had disappointed Vivian. He kneeled down and waited for her.

Vivian noticed Tom’s chin tucked to his chest, his lips pulled into a thin line. He had already eaten his granola bar. Tom sighed as she sat and placed his head on her lap. He let loose a small sniffle.

“I’m sorry, ma’am. I didn’t need to make you upset.” his voice cracked.

She petted his head. “I’m not mad, sunshine. Disappointed a bit, but this is an easy fix. You are going to make mistakes and mess up. It’s important that we fix them. Okay?”

Tom nodded, leaning into her head, the repetitive motion of her hand smoothing his hair, slowing his mind. He sighed.

“I will do my best, ma’am.”

“That’s all I ask.” She smiled and continued to pet him until his shoulders relaxed and he leaned against her legs. Tom’s eyes closed as he focused on how nice it felt. “Better, sunshine?”

“Yes, ma’am.”

“I’m going to change to answer the door. Set the table please, and pour a glass of wine for me and one for yourself if you want.”

Tom rose and Vivian hugged him tight and kissed his cheek before they went to different parts of the flat. He found the plates and utensils and set out two settings. Tom grabbed two cloth napkins. He poured two glasses of water. The delivery person knocked on the door as Tom opened the fridge to find a bottle of white wine. His head darted around the door.

“I’ve got it, sunshine. Keep going.” Vivian breezed by in a shirt and shorts. Tom grabbed the bottle of wine and poured two glasses. The smell of spices filled the air and Tom’s stomach growled.

Vivian placed the bag on the table and they both sat. Tom grabbed his food and ladled a large helping onto his plate. He hesitated to eat while Vivian continued to fuss over her meal.

“Eat, sunshine. Don’t wait for me.”

Tom tucked into the food and groaned. “Thank you, ma’am. I didn’t realize how hungry I was.”

“You worked up an appetite.”

They ate in contented silence. Tom devoured all his chicken and most of his vegetables, plus three pieces of naan. Vivian leaned back in her chair to watch Tom eat in delight, a smile on his face. He glanced over to see her staring.

“Sorry, ma’am.” he commented after swallowing his bite, placing his fork on the plate.

“For what? For enjoying yourself? For feeding that delicious body of yours? I have seen how you sit, sunshine. You are not afraid to take up space in a room, so why be afraid to take up space in my life?”

She stared at him. Tom chewed on his lip. “I don’t want to be a burden or get in the way, ma’am.”

Vivian stroked his hand. “You will never be a burden. It is my privilege to take care of you. For you to be mine.”

Tom’s eyes widened. “I am yours, ma’am.”

She smiled back. “and I am yours. Now let’s clean up and go to bed.”

Tom grabbed all the plates and utensils and washed them while Vivian packed up the leftover food and then hovered over Tom as he washed the dishes, her hands scratching up and down his back, even down his to his ass, delighting in how he jumped.

They headed off to bed. Vivian made Tom sleep in the nude while she pulled on a tank with matching shorts.

“I think I like you naked best.” she smirked.

“Yes, ma’am.” With a full belly, Tom grew tired.

“Goodnight, sunshine. We’ll talk more in the morning.”

“Yes, m…” Tom was already drifting off, pulling Vivian tight against his body. He felt warm as she snuggled into the curve of his body. He felt like home.

Vivian woke to a cold bed the next morning. She frowned, wondering where Tom had gone. She headed out to the living room and smelled bacon cooking.

Tom stood over her stove, wearing his robe, cooking breakfast.

“Who said you could get out of bed?” Vivian called out in a stern voice.

Tom jumped and turned, the spatula clattering to the floor.

“But… I…” he sputtered, scurrying to pick up the spatula.

“And who said you could wear clothes?” She stomped over to him.

“I…” He searched for the words. “I… wanted to feed you, ma’am.”

Her eyes twinkled with mischief, Tom recognized the look. It was one he often saw in his eyes reflecting from a screen. While dressed in green and gold. He was in trouble. But no real trouble.

Vivian clicked her tongue. “Twice in 24 hours.” Her fingers dragging along his shoulders. “I thought you knew better.” She leaned over and winked at him, Tom’s cheeks blushed and he smiled that lopsided smile making her stern face slip for a moment.

“Sorry, ma’am. What will you do with me?” He turned off the stove, leaving the bacon and eggs in the pan.

She pushed his shoulder, spinning him in place. “Are you sassing me, sunshine?

“No, ma’am.” The smile grew.

Vivian returned the smile. “I think you are. I think…” She yanked him down by the chin “… you need to be punished.” She pushed the robe off of his shoulders and it fell to the floor. “Turn around.”

Tom smirked as he slowly turned in place. Vivian tapped her foot.

“Bend over. Hands on the counter.”

Tom glanced over his shoulder. “I beg your par—”

CRACK! Vivian’s hand came down hard on Tom’s ass cheek.

“You don’t get to question. You obey me!” she called out as Tom lurched forward, propping himself on his elbows. The pain radiated from his ass through his body and to his surprise his cock grew hard.

CRACK! “I thought you wanted to please me.”

“I do, ma’am.” Tom responded. “I thought…”

CRACK! The three swat hit his ass, now turning a delightful shade dark pink. “… that you would defy me?”

Tom bit his lip. The pain was delicious. “I’m sorry, ma’am.”

Vivian moved to his side to see his face. She glanced down to find a raging hard-on. Vivian mock gasped.

“Are you enjoying this, sunshine?”

Tom squirmed in place. “No ma’am.”

She reached out to grab his cock. He hissed. “Your cock says otherwise.” She released him and he whimpered. “Oh, did you want to come?” Another swat.

“Yes please, ma’am.”

“Only good boys get to come, sunshine.” CRACK! The final swat landed hard, his ass bounced deliciously. “Are you a good boy?”

Vivian stepped back and hopped onto the counter. Her fingers found her clit and rubbed. Tom’s ass, pink by her hand, turned her on.

“No, ma’am.” Tom didn’t dare to turn around.

“What are you?” His body heaved as he panted.

“A bad boy, ma’am.” His head dropped.

“Turn around.”

Tom slowly turned and his mouth fell open, watching Vivian pleasuring herself. “Ma’am, may I?” He stepped forward.

“No!” He stopped his tracks. “You are going to watch me and you are going hold your cock in your hand until I come.”

“Yes, ma’am.” He grabbed his cock and stroked it. He moaned.

“I will tell you when you can stroke yourself.” Vivian hissed. He stopped. “Watch me.”

Vivian spread her legs wider to give Tom a better view. Her fingers rubbed against her. Tom licked his lips. “Yes, ma’am.” His cock throbbed in his hand.

Vivian moaned as she closed her eyes. She was already close. “I can feel your mouth on me. Licking deep inside of me. You have such a talented mouth, sunshine.”

Tom groaned and fidgeted. “Thank you, ma’am.”

“I love coming on your lips, your tongue.” She hissed. “For you to lick up every drop of me.”

Tom huffed, his cock aching. His groans and moans tipped her over the edge.

“Yes!” she yelled as she came. “Here!” She beckoned Tom over. He lunged at her and she crushed her lips against his, wrapping her legs around him, holding him in place. Her hand snaked between their bodies and grabbed Tom’s cock, jerking at it.

“Please let me come.” Tom begged between gasps. His face contorted. “Please… please.”

Vivian sucked hard on the crook of his neck, leaving a mark. “Come for me.” she growled into his ear.

Tom’s breath became shallower, and he groaned as he came. Vivian aimed his cock so his cum spurted onto his stomach.

Tom shuddered as it hit his skin and he slumped back against the counter. Vivian slid down and readjusted her robe. She sidled up to Tom and kissed him tender. Her hand rubbed along the red skin of his ass, soothing some of the pain.

“Clean yourself up, sunshine, and let’s eat.” She slid the towel in his direction.

Once they finished the breakfast Tom cooked, which was delicious, Vivian fetched some papers.

“Here.”

“What’s this?” He flipped through the pages.

“A contract.” Vivian sipped her coffee.

Tom smirked. “Do I need a lawyer?”

“I am a lawyer. It defines the nature of our relationship and it includes an exit clause.”

Tom raised an eyebrow. “I can assure it is not legally enforceable but if it makes you feel better… here.” Vivian produced a second set of documents.

Tom recognized that second set. “A non-disclosure agreement.”

“Security. For you. In case you are worried, this is an elaborate ruse to destroy you in the press.”

Tom read through everything. “What’s in it for you?”

“You. Your smile. Your delicious ass. Your service. I hope eventually your love and devotion.”

“And all it costs is my submission.”

“And your consent. If you are not wholeheartedly into it, that is fine. We part ways here and no hard feelings. But if you are committed, because I am, we sign this and establish the rules.”

“And I walk away?”

“Yes, and so can I, like any relationship.”

Tom chewed his lip before clicking the pen and signing the contract. He shoved the NDA back at Vivian. “A relationship, any relationship, needs to be based on mutual trust. I’ve never needed a NDA before, I certainly don’t want to start now.”

Vivian smiled and signed as well. “I will get you a copy before you leave. Now the rules and protocols.”

“Haven’t we established those?” Tom rose and cleared the plates, placing them in the sink to wash later.

“This is a bit more formal. To avoid some of those awkward moments. I imagine at some point we will appear together in public where there are photographers. I doubt you want anyone overhearing people calling you ‘sunshine’ or you calling me ‘ma’am’.”

“So what are you thinking?”

“When we are in private, just the two of us in our homes or a hotel room or rental home, you address me as ma’am and I will address you as sunshine. When we are out and about, we both use the word ‘darling’. You defer to me and I take the lead, except at your work. I will never interfere with any part of your acting.”

“Thank you… ma’am. What else?”

“When you are here, you are either wearing your robe or are naked, unless I have said otherwise. You send me a picture first thing in the morning when you wake, yes you can be clothed. And you text me at night before you go to sleep. I expect you to tell me your schedule for the week or better yet, we give each access to our calendars. For events, you send me options for your outfits and I make the final decisions. And finally, your orgasms are mine.”

Tom’s eyes snapped to stare at her. “My…”

“You can masturbate if you want, unless you are told otherwise. But no cumming without permission. If you do, I expect you to tell the truth. What do you want from me?”

Tom blinked. “What do I want?”

“This isn’t a one-sided relationship. What do you want from me?”

“I guess I want security. I want to know you will do what you say you will. I want consistency and dependability. And I want flexibility. My job doesn’t always allow for me to do things as I would want or when I want to, but I will do my best to comply. And I really, really want to continue having sex.”

They both laughed. “I really want to continue having sex with you too. And the rest of it I think I can handle. But if something isn’t working, you need to tell me.”

“Okay…” he nodded as though committing to this. “… I can do that. I’m going to do the dishes. Do you have any plans for today, ma’am?”

“You are going to my hair appointment with me and then we are going shopping for a bit and then some lunch. Did you have plans?”

“Wide open, ma’am. I didn’t know what you expected of me.” Tom turned on the water and made quick work of the dishes. Vivian took a quick shower while Tom finished cleaning up, and then Tom took his turn.

Vivian fished out a small jewelry box out of her top dresser drawer and spun it in her hands. Everything was moving fast. Very fast. But her heart ached for Tom. For his gorgeous smile and generous spirit.

“What’s that, ma’am?” Tom appeared at the door, towel hung low around his hips, the mark on his neck darkening.

“Nothing, sunshine. I don’t want to pressure you.” She scrambled to put away the box. Tom slowed her hands.

“It’s for me, isn’t ma’am?” His eyes wide.

Vivian sighed. “Yes, but it’s too soon…”

Tom squeezed her hand. “May I please see it?”

She didn’t know what to do. Tom held her hand, not moving one way or another. “Please don’t be scared off.” She shoved the box in his direction.

Tom opened the box to find a gold signet ring, a swan imprinted on it. “A ring?”

“It will be a day collar. A sign of ownership.”

Tom pulled the ring out and tried it on his pinky. “It feels nice.” He replaced it into the box and closed the lid, sliding it back to Vivian. “Hold on it until you are ready to give it to me, ma’am.”

He kissed her and moved to grab his bag and dress for the day, tugged on his boxer briefs and jeans. Vivian replaced the box into her drawer and then walked over and hugged Tom tight, cupping his face and kissing him hard.

“Thank you, sunshine. You are a wonderful boy.”

Tom smiled. “Yes, ma’am. Now I believe we have a hair appointment to make.”

Tom was the talk of Vivian’s salon. At least one of the patrons asked for a photo, which Tom obliged but declined to sign an autograph.

“I’m afraid this is my private time, I’m so sorry.” He apologized with a dazzling smile.

Vivian beamed with pride, at the grace and ease in which Tom moved through the world.

“I wonder who he came with?” Andy, your stylist asked. He hadn’t seen the two of you come in.

“I wonder indeed.” Vivian answered with closed lips.

Once she was done, Tom met up with her as she paid at the counter.

“And I thought you couldn’t get any more beautiful, darling.” He kissed her cheek. Andy’s mouth dropped open.

“Tom, meet my stylist, Andy. Andy, meet Tom, my…” she hesitated.

“… boyfriend.” Tom saved the moment, shook Andy’s hand. “And it is my pleasure. Thank you for making my darling Vivian,” He squeezed her tight and Vivian rubbed his neck. “as beautiful as I see her.”

Andy sputtered. “You’re welcome.”

Vivian paid and then they walked out of the salon. She grabbed and kissed him in the street. “Thank you, darling.”

“You are welcome.”

“I believe you have earned a reward, darling. Remind me when we return home.”

Tom gulped. “Of course.” She squeezed his hand.

“And now I believe some shopping is in order.”

Tom soon found himself laden with bags. Some with clothes for Vivian, some for him. Right now, Vivian was trying on some dresses while Tom sat outside the dressing room to give his opinion.

“What do you think of this one?” Vivian spun out in a gorgeous patterned white dress. It nipped in at her waist and showed off her sculpted shoulders.

Tom rubbed his chin. “I think I like this one the best.” He got up and twirled her about.

“But where would I wear it? It’s not exactly courtroom attire.” She pondered.

“Who cares, darling? We can find an occasion.”

“Thanks.” She headed back into the dressing room.

When Vivian emerged, she handed all the dresses to the attendant and headed into the store. Tom’s stomach growled.

Vivian wrapped her arms around his waist. “Are you hungry?”

“Starving. Where are we going?”

Tom’s phone beeped; he ignored it.

“I think I saw a pub down the street advertising burgers. How does a burger and a pint sound?”

“Delicious. Lead the way.”

When they arrived at the pub, Vivian ordered them each a pint and cheeseburger before excusing herself to the bathroom.

Tom checked his phone. A missed call from Benedict. He punched in the number.

“Hello?”

“Where are you, Tom?” Ben asked.

“Out with Vivian. We’re at lunch and before that, shopping.”

Benedict let loose a low whistle. “What has been a month? And she already has you holding her purse. She must be some kind of girl.”

“Woman. And she is the best kind. It’s not like that, Ben. I enjoy spending time with her. She is extraordinary. Now was there a purpose for your call?”

“Just checking in, that’s all. I don’t know what kind of power she has over you, but be careful with your heart, mate. I would hate to see you get hurt again?”

Tom glanced up to see Vivian coming his way with a big smile on her face.

“I’m fine, Ben. I promise. She has the power she needs. Got to go, bye.” Tom hung up the phone before Benedict could protest.

Vivian rubbed his neck before sitting. “Benedict?”

“Checking in on me. He seems to fancy you some sort of temptress hell bent on leading me astray.”

“Only if you beg, darling.”

Vivian and Tom returned to her house and spent the rest of the weekend reading, laughing, and making love, sometimes with Tom tied up and even once in Vivian’s oversized tub.

Vivian didn’t want the weekend to end. She didn’t want to go back to office and leave Tom behind. There was a sadness in the air when he left on Monday morning when she woke.

“Don’t forget to text me what you eat for lunch and dinner.”

“Yes ma’am.”

“And we are meeting for lunch on Tuesday.”

“Yes ma’am.”

Vivian grabbed his chin and jerked him into a soft kiss.

“I’m going to miss you, sunshine.”

Tom sighed into the kiss. “I’m going to miss you too.”

He squeezed her tight, and she scratched the back of his neck, earning a satisfied hum before Tom stepped out to go home.

It was a hellish Monday for Vivian. There was an emergency pleading that needed to be drafted. She spilled coffee on her shirt, having to wear a spare one in her office, and she broke a nail. As lunch came around, Vivian leaned back in her chair and closed her eyes. There was a knock on her door.

“Miss Swann,” Mary, her secretary popped her head in. “There’s a delivery for you.”

“Put it on the desk.” she grumbled.

“Here you go. Someone has an admirer.”

She popped open an eye to spy a beautiful bouquet of sunflowers with a card and a large box.

“What the—?” She opened the card.

I love to hear her speak, yet well I know

That music hath a far more pleasing sound;

I grant I never saw a goddess go;

My mistress, when she walks, treads on the ground:

And yet, by heaven, I think my love as rare

As any she belied with false compare.

Hope your day is a bit brighter, your sunshine T.H.

Vivian smiled. “What a romantic.”

Her eyes turned to the box and lifted the lid. It was the dress she put back yesterday. The one Tom said was the best. He had gone back and bought it for you.

Mary stood off to the side and cleared her throat. “Who’s the lucky guy?”

“Um… no one.”

“He has to be someone. I’ve never seen you smile quite like that before.”

“Shush. And don’t you have some letters to write for me?”

“Right away, Miss Swann.” Mary scurried out of the office.

Vivian called Tom.

“You hopeless romantic.” she called him out.

Tom laughed into the phone. “I see my surprise arrived. I told you I had the penchant for Shakespeare. I apologize for the cheesiness of it all, darling.”

“And the dress, you shouldn’t have, sunshine.”

“But did it make you happy?”

“Yes.”

“Then it was worth it, ma’am. I only wish I were there to see your smiling face.”

“I’ll send you a picture. But where am I going to wear this dress?”

Tom took a deep breath. “How do you feel about tennis?”

#tom hiddleston #tom hiddleston fanfic #tom hiddleston fanfiction #tom hiddleston x ofc #tom hiddleston fluff #tom hiddleston imagine #tom hiddleston smut #follow my lead #sub!tom

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mikauzoran · 3 years ago

Text

Lukadrien: Zebras Can’t Change Their Stripes: Chapter Eight

Read it on AO3: Zebras Can’t Change Their Stripes: Chapter Eight

Once the sun rose, Adrien gave up on getting any more fitful sleep and rolled out of bed to get dressed for the day.

Plagg grumbled groggily at being disturbed, but, instead of resettling and drifting off again like he would have done back in the day, Plagg relocated to Adrien’s hair, doing a little circle before curling up to resume his slumber atop Adrien’s head.

Adrien smiled fondly at his kwami as he took care not to jostle Plagg too much.

Plagg had definitely been more clingy since their reunion. It used to be that Plagg would go off exploring on his own or stay behind in Adrien’s room or bag while Adrien showered or ate dinner or attended class or practiced fencing.

Over the past few days, Plagg hadn’t let Adrien out of his sight. He’d even gone so far as to follow Adrien from one room to the next in the small flat, even when Adrien just went to the kitchen for a glass of water.

It was reassuring in a way. It warmed Adrien’s heart and really drove home how much Plagg cared.

“Marc’s probably still here, so you’ll have to hide when we go out into the main room,” Adrien cautioned as he went to his closet and picked out clothes for the day.

Plagg hummed disinterestedly but obediently phased into Adrien’s left shoulder to hide when they exited Adrien’s bedroom.

There was no sign of life in the apartment, so Adrien quietly brushed his teeth and combed his hair before heading to the kitchen. He took inventory of their supplies, made a shopping list in the notes app of his phone, and then left a note on the counter informing Luka and Marc that he had gone to the store.

When he got back, the flat was still silent and devoid of movement, so he took up residence in the kitchen. He snacked on the mediocre croissant that he’d picked up at the store and missed Marinette more and more by the second as he prepared big batches of three different kinds of soup.

Adrien figured that they could have some of the soup now and freeze the rest in individual portions for later, if and when they were feeling too drained to cook. He reasoned that it would be good to have something healthy and nutritious on hand if Adrien were ever out and Luka needed something quick and easy to eat.

Marc emerged from Luka’s room a little after eleven o’clock and sheepishly greeted Adrien.

“Looks like you’re being industrious already. It smells like an Indian restaurant in here, and it’s got my mouth watering,” Marc chuckled.

Adrien blushed, using his wrist to sweep a few stray hairs back out of his face. “I’m glad you approve. I know my cooking can be a little fragrant, but I’ve always loved ethnic food. Cumin and coriander are two of my favourite things, and Luka’s liked the dishes I’ve made so far, so…”

He shifted nervously, feeling a little awkward and out of place.

“I just want to be helpful,” Adrien hastened to explain. “I feel really anxious when I’m sitting around being useless.”

Marc crossed the living room into the kitchen and rested a reassuring hand on Adrien’s shoulder. “You are far from useless. Don’t ever think that about yourself, Adrien.”

Adrien gave him a tentative smile, not sure whether he believed Marc was right. “Thank you. …How’s Luka doing?”

Marc winced, pulling away to rock back on his heels. “He’s…been better. He’ll live, though. I’m going to get him out of bed and up and dressed.”

Adrien nodded, turning again to the pot on the stove and pointedly avoiding Marc’s gaze. “I’m so sorry. I should have done a better job looking out for him last night. I said I was going to watch him until you got there, but…I guess I didn’t realize I’d let him have too much.”

Marc’s hand was back on Adrien’s shoulder in an instant, giving it a bolstering squeeze. “Adrien, no. Seriously. That wasn’t your fault, so please don’t blame yourself.”

Timidly, Adrien met Marc’s gaze. “You’re not mad at me?”

Marc shook his head, giving Adrien a tired smile. “Listen, Kid. Luka…”

He took a deep breath and slowly sighed it out, shaking his head. “Luka has problems. Maybe you’ve noticed, but he puts all of his energy into taking care of other people and never bothers to take care of himself. He’s been imploding for a couple months now, but this is just the culmination of years of unhealthy behavior and putting himself last.”

Adrien cringed, recognizing what Marc was describing because Luka had been that way for as long as Adrien had known him, but having Marc spell it out like that put it in a new light.

“You can’t make him care about himself, and you can’t make his problems your own responsibility,” Marc explained gently. “Try to save someone from drowning, and they might pull you down with them. All you can do is throw them a life raft and try to tow them in. You get what I’m saying?”

Adrien’s teeth sank into his bottom lip as he tried to absorb Marc’s words.

Hesitantly, he nodded. “I think I understand what you’re getting at.”

Marc smiled and gave Adrien’s shoulder a pat. “You’re a good person with a big heart, and I know it can be hard to say no when someone asks you for something, but you have to know your own limits. If it ever gets to be too much for you to handle, please call me or Jacob or Josie. You don’t have to go it alone to be useful or pay Luka back for giving you a place to stay or anything like that. Okay?”

A grateful smile slowly stretched across Adrien’s lips, and he nodded again, more certain this time. “Thank you, Marc. I’ll try to remember that.”

“Good,” Marc affirmed, giving Adrien’s arm a pat before stepping back and making to return to Luka’s room. “Well, I’m going to go get Luka up. Happy cooking.”

“I can start on breakfast, if you’d like,” Adrien volunteered, sensing an opportunity to be helpful. “Do you have any food sensitivities? I was reading up on good hangover foods. Do you want me to make some coffee?”

Marc blinked, surprised, before bursting out into a hardy laugh. “You’re wonderful. Thank you so much Adrien. That would actually help out a lot. Coffee would be fantastic, and I eat anything so long as it’s not green pepper or olives.”

Marc gave a shudder at the mere mention of the foods.

“Got it,” Adrien confirmed with a chuckle. “I’ll give you fifteen minutes and then start so that it’s not cold by the time you’re ready for it.”

“I am so sorry for anything and everything I said or did last night,” Luka blurted out, hanging his head as he took a seat at the island.

Adrien waved away Luka’s apology. “You’re fine. I promise you didn’t do anything embarrassing, so don’t worry about it.”

Luka was about to protest and apologize again, but Adrien cut him off. “How are you feeling?”

Luka grimaced. “Like a freight train ran over my skull. I guess it serves me right for drinking so much. I swear I’m not normally like this.”

Marc focused his attention on his coffee and kindly refrained from calling Luka out for stretching the truth.

Adrien, mercifully, didn’t press the issue either. “Here.”

He set an egg, spinach, tomato, bacon, and avocado sandwich down in front of Luka.

“I looked into hangover cures a little this morning, and the internet said that this should help you feel better.”

He next fetched a cup of coffee, a glass of water, and some pain killers.

“The articles I read said you should make sure to hydrate too, so hopefully something here helps.” Adrien finished with a tentative smile, still feeling uneasy and desperate to be useful even after Marc’s pep talks.

Luka’s bloodshot eyes filled with warmth and gratitude as he gazed at Adrien.

“Thank you, Angel. You’re amazing,” he breathed, humbled by Adrien’s thoughtfulness and the amount of care Adrien had put into the meal.

Adrien perked up at the praise, and a bit of the edge came off his anxiety at this affirmation of his worth.

“You’re welcome. I’m happy to help,” he insisted.

“Luka’s lucky to have you,” Marc added approvingly, nodding towards his own breakfast sandwich. “And it’s a huge relief to know that I don’t have to worry about Luc eating anymore. You make some delicious, nutritious food, Adrien.”

A pleased blush spread across Adrien’s cheeks as he took a seat and started in on his own meal. “Thanks, Marc. Like I said, I’m really happy to be helpful.”

As breakfast wound down, Marc turned to Luka. “I need to head home. Are you going to be okay?”

Luka started to nod but stopped when it made him feel dizzy. “Yes. Thanks, Marc. I really appreciate you, and I’m sorry that that happened.” He lowered his voice to shamefully add, “again”.

Marc rolled his eyes and gently tussled Luka’s hair. “You’re good. You’re always there for me, aren’t you?”

Luka frowned. “Yes, but—”

“—No buts,” Marc tsked, getting to his feet and ghosting a quick kiss against Luka’s temple. “I’ll text to check on you later. Take care, all right?”

Marc turned to Adrien and raised a hand in parting. “I’ll see you Tuesday for practice. Thanks for everything, Adrien. Just text if you need anything, okay?”

Adrien nodded, waving back as Marc made his way to the door. “Thank you, Marc.”

Suddenly, the flat was awkwardly quiet.

“…He’s not the Marc you dated before, is he?” it suddenly occurred to Adrien to ask.

He wasn’t sure why he abruptly felt threatened by Marc, but he did. He was jealous of the way Luka trusted Marc implicitly while Adrien was kept at a bit of a distance. Adrien wanted to be able to take care of Luka the way Marc did.

Adrien understood what Marc had said about Luka wanting Adrien to respect him and think he was cool and not see him as a mess, but…Adrien couldn’t help but long for Luka to rely on Adrien. Adrien wanted to be trusted like that.

Luka winced. “No. The Marc I dated was a different Marc. Our Marc is straight, and he’s only had eyes for his wife Wakana for a little over a decade now.”

“Oh. Okay. Just wondering,” Adrien explained, trying to shrug it off like an inconsequential whim as he set about cleaning up from that morning’s cooking binge.

“The only person in the band I’ve dated is Jacob—a youthful folly of mine,” Luka attempted to excuse himself. “A lapse of judgment.”

Adrien rolled his eyes. “I remember you talking about him when we were teenagers. You slept with him.”

Luka crumpled, his ears starting to glow red.

“You only sleep with people you’re in love with,” Adrien pressed, finding a strange pleasure in making Luka squirm.

“What is love but an extended lapse of judgment?” Luka muttered.

“You don’t actually believe that.” Adrien sniffed indignantly. “You told me once that being in love lifted you to a higher plane of existence.”

“I say a lot of dumb things when I’m in love,” Luka grumbled into his coffee.

“I thought it was beautiful,” Adrien hummed softly. “Sixteen-year-old Adrien swooned when you said things like that.”

Luka choked, spraying coffee onto the counter. “Seriously?”

Adrien peeked back over his shoulder with an impish grin. “Mmhm. You were my biromantic awakening. I thought everything you said was so cool and wise and suave.”

“And now you know better,” Luka chuckled darkly, sopping up the coffee splatter with his napkin as he internally mourned the missed opportunity to sweep Adrien off of his feet.

“Not necessarily.” Adrien smiled as he grabbed a damp cloth and helped with the cleanup.

Luka quirked an eyebrow. “How could you possibly still think I was suave or cool or wise after seeing me last night?”

Adrien shrugged. “After all this time, you’re still the you I remember from back then. You haven’t changed much…and you saved me last week by taking me in. That buys you a lot of grace with me, so I’m willing to overlook last night’s indiscretion and give you a pass.”

Luka winced, squeezing his coffee mug reflexively as he bowed his head. “Thank you, Adrien. Again, I’m really sorry that you had to see that.”

Adrien leaned across the island to tip Luka’s chin up.

“No apologies needed.”

Luka’s eyes widened as his gaze flicked back and forth between Adrien’s eyes and mouth.

Adrien pulled back with a soft smile. “I know you’ve been suffering since The Breakup, so I’m proud of you for keeping it together all week while I’ve been here. You’re doing a good job, Luka.”

Luka dropped his gaze once more. “I’m glad one of us thinks so.”

“You’re biased, so my opinion is the only one that counts,” Adrien announced, going back to rinsing dishes and loading the dishwasher.

Luka chuckled and drained his coffee mug. “I’m not the only biased party here. At some point in time, you actually thought I was suave.”

Luka got up, disposed of his trash, and came over to the sink to rinse his plate and cup.

With some trepidation, Adrien turned to look at Luka. “I still think you’re suave. Like when you told me the other day that I deserved to have nice things and that I deserved things I didn’t necessarily need just because I wanted them and when you bought me my Chat Noir the Third plushie so that I’d have a reminder that I was loved.” He swallowed and reiterated, “I still think you’re amazing, Luka.”

Fighting down a rampant blush, Luka stepped in and pulled Adrien into a hug.

He couldn’t be sure if Adrien was just projecting onto Luka because Luka had given him a home and food and luxuries Adrien had been denied the past four years, so Luka didn’t want to read into what Adrien had said. He didn’t want to get himself hurt by allowing himself to misinterpret Adrien’s feelings.

“God, you’re so sweet,” Luka sighed into Adrien’s hair. “What did I do to deserve you?”

“You’re my friend,” Adrien replied simply, like it was obvious.

Adrien pulled back and looked up, finally asking the question that had been bothering him since the previous night: “You’re not mad at me, are you?”

Luka’s mouth dropped open. “What? No. P5, why would you think I was mad at you?”

Adrien went back to the dishes, shaking his head. “I just…last night you said that I was going to hurt you. It was kind of confusing. You didn’t seem mad. You seemed more sad than anything, and you kept telling me you loved me, but…I’m sorry. It just bothered me.”

He looked searchingly at Luka. “Do you have any idea why you would have said that I was going to hurt you?”

Luka scrubbed at his face with his hands, mentally kicking himself while simultaneously thanking his lucky stars that Papillon and akumatization were a thing of the past because he was so mortified in that moment that he’d surely register as a target.

“I am so sorry, Adrien,” Luka replied through the spaces between his fingers. “I was drunk. I have no idea what I was thinking, but I promise you I didn’t mean it, and I’m not mad at you. I probably thought I was talking to someone else. I’m really sorry.”

He held his breath and hoped that Adrien bought it because Luka couldn’t bring himself to admit what he had told his other bandmates about his doomed feelings for Adrien and Adrien’s impending relationship with Marinette once they were reunited.

Adrien’s eyes narrowed. “…So…you’re not mad?”

Luka dropped his hands from his face and shook his head. “Adrien, you’ve been an absolute blessing. Why would I be mad at you?”

Adrien pursed his lips. “I don’t know.”

“I don’t either,” Luka assured. “…So…are we okay?”

“…Yeah,” Adrien decided. “Yeah, I think we are.”

“Good,” Luka sighed in relief, feeling like he’d avoided an apocalyptic catastrophe.

“…So…what happened with you and Jacob?” Adrien easily slid back into their former topic of conversation. “You were in love with him, and then…? What? You two seem cool now. Like, not awkward or anything.”

Luka shrugged, grabbing a plate and rinsing it off before handing it to Adrien to put in the dishwasher.

He didn’t exactly relish discussing his love life with Adrien, but it was better than having to explain his drunken indiscretions of the night before.

“Nothing really happened with me and Jacob. We were young teenagers in love…and then we weren’t anymore. We grew up a little, started wanting different things, grew apart… It was a mutual breakup. We decided we still cared about each other and wanted to stay friends, but it wasn’t working romantically anymore,” Luka explained with a shrug. “It happens.”

Adrien nodded, happy to finally understand the dynamic between Jacob and Luka. It had been one thing when Jacob was just a name casually mentioned in Luka’s stories, but now that Jacob had a face to go along with the name, it felt different, and Adrien was glad to be able to fit Luka and Jacob’s relationship into a clearly defined box.

“Have you kissed him since you guys broke up?” Adrien inquired, continuing to air his morbid curiosity while they were on the subject of Luka’s love life.

Luka groaned. “A handful of times? Not recently.”

“How about Josie? Have you kissed her?” Adrien pushed his luck.

Luka exploded in laughter but quickly got it under wraps when it made his head feel like it was exploding. “Josie is aggressively lesbian. She would be insulted you even asked.”

“She’d forgive me, though,” Adrien snickered. “She likes me.”

“She does,” Luka confirmed with an affectionate smile. “…Do I get to ask you questions about your love life now?”

“I don’t have a love life,” Adrien snorted. “I have no updates to report since the last time I whined at you about how my love life was nonexistent four years ago.”

“Have you ever kissed Nino?” Luka asked with a smirk.

Adrien’s entire epidermis lit up like a Roman candle, and he pointedly avoided Luka’s eyes.

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eclecticmusicgiver · 4 years ago

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Step by step instructions to MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR

Home/Basics Of Indian Cooking/How to Make Chapati Dough (Roti Dough) in a Food Processor

Instructions to MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR

I have been utilizing my Kitchenaid stand blender for making roti batter several years at this point and would contend that getting one only for this is presumably great. One of my most un-most loved exercises in the kitchen is making chapati batter without any preparation and at any rate, I am in support of innovation taking over to simplify our lives. As of late, I did a survey on my Facebook Page to perceive people's opinion about a food processor and whether I truly required one. A mind-boggling number of 'ayes' later, I am currently a couple hundred dollars less fortunate and more extravagant by one Magimix.

The survey of the food processor itself is for one more post yet today how about we see how to make chapati batter in a food processor.Everyone have this query, Do we want anything best to make it simple and easier? Yes, ofcourse you want the Best Food Processors to make your work much easier. Nervous, where to pick,..! No issues here is the top list of food processors in India with much more awaited and handled things everyone wanted for!

Home/Basics Of Indian Cooking/How to Make Chapati Dough (Roti Dough) in a Food Processor

Step by step instructions to MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR

I have been utilizing my Kitchenaid stand blender for making roti mixture a few years at this point and would contend that getting one only for this is most likely awesome. One of my most un-most loved exercises in the kitchen is making chapati mixture without any preparation and in any case, I am in support of innovation taking over to simplify our lives. As of late, I did a survey on my Facebook Page to perceive people's opinion about a food processor and whether I truly required one. A staggering number of 'ayes' later, I am presently two or three hundred dollars more unfortunate and more extravagant by one Magimix. The survey of the food processor itself is for one more post however today how about we see how to make chapati batter in a food processor.

Instructions to make roti batter in food processor

A couple of things before we start:

It's critical to have an amazing sufficient engine to have the option to work mixture since it's a 'difficult undertaking' for a machine. Ensure you check producer's manual to ensure in the event that you can make mixture in your food processor

Keep all fixings prepared before you start

I for the most part add a smidgen more water to the batter than required, for smoother working, and afterward dust more flour and finish the last manipulate by hand

Instructions to MAKE CHAPATI DOUGH IN FOOD PROCESSOR

Planning time: 10 minutes

Makes sufficient mixture for 7 chapatis

Fixings:

1.5 cups of atta/Indian entire wheat flour

~ 1/3 cup of water

1/2 tsp of salt (or to taste)

2 tsp of oil, ghee, or margarine

Guidelines:

1. Ensure your food processor accompanies a mixture cutting edge. It will have obtuse edges however will look equivalent to your customary cleaving edge.

2. Add the atta + salt to the biggest bowl in your processor (on the off chance that it accompanies numerous dishes – mine has three).

3. Close the top and start the machine. In the event that there are speed settings, start at the most minimal speed to ensure the salt is blended appropriately with the flour. With the machine running, add water in a sluggish stream through the opening on the top. Change water as per the amount you need. This relies upon the flour quality, consistency, dampness where you live, and so forth

You will begin to see the batter shaping gradually as you add water. Stop and go so you can handle the batter consistency. It's not difficult to add more water so be cautious! And not only these you need can even pick any of best home appliances in India to make an soft an pure kind of dough which is quite interesting while exploring you know!

4. . Before long you will discover the batter shaping into a ball and 'cleaning' up the sides of the bowl. Add oil at this stage and let it run briefly more.

Done! The mixture will be somewhat tacky in the event that you'd added the perfect measure of water. Take out, punch down, dust more flour whenever required, and let it rest for around 30 mins prior to continuing to make chapati, roti, paratha, and so forth

ou can make pizza mixture, bread batter, and even pie covering in your food processor. The strategy is practically the equivalent, then again, actually you would add the fixings as important for what you are making. I intend to attempt pizza batter straightaway and will refresh you on how that went.

You can likewise scale the amounts as indicated by the limit of your food processor bowl to make chapati/roti batter in mass and store it in fridge as long as 2 days for sometime in the future. And if you have queries in making this, reach out here we will help you. Here it is, Check out!

#chapathi #pizza dough #making-dough #drew doughty #dough #foodprocessor

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spurgie-cousin · 4 years ago

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Weird History Wednesday🦃

Hey guys! For today’s Weird History Wednesday, we’re getting into the very bizarre American holiday of Thanksgiving. I just want to preface this by saying that this list was originally 70% food facts, both because food preparation at this time in history was straight up bananas, and also because it started making me hungry while I was reading about it. It was only when I was at about 7 food preparation facts that I realized that was probably kind of overkill.

I did manage to rein myself in eventually, although I think I might’ve transferred that energy into a bit of a Squanto rant. All of which you can view at your own risk under the cut!

1. Contrary to popular belief, the Mayflower’s landing at Plymouth rock was not the local native people’s first contact with Europeans. The Wampanoag people of Massachusetts had already been in contact with Europeans for over a century, and were completely familiar with their culture and intentions.

2. The ‘Plymouth Rock’ historical landmark in Cape Cod that tourists (and Jill Rodrigues) can visit is not the actual ‘Plymouth Rock’ or even the location the Pilgrims landed on. It’s essentially just a random rock with a sign in front of it. The real one got split up into three pieces for some reason, and currently resides in museum and historical collections.

Jill Rodrigues posing with the fake Plymouth Rock.

3. The ‘first’ Thanksgiving only happened because of the Wampanoag’s desire to form an alliance with the Plymouth colonizers. Despite the traditional American telling of the story, their invitation wasn’t out of friendship, but out of fear of further decimation by the Europeans; by the time the Mayflower arrived, thousands of Native Americans had been killed by foreign illnesses brought by the colonizers.

4. It’s known that about 2/3 of the people at Thanksgiving feast were Native. There are records of the Pilgrims doing occasional target practice with their muskets during the feast for literally no reason except maybe to be intimidating. Which is kind of bonkers if you think about it, like what kind of asshole just starts shooting at trees during a party because they’re insecure?

‘Massasoit and His Warriors’, wood engraving, 1857

5. There were probably no women that sat down to eat at the ‘first’ Thanksgiving. Since the main goal of the gathering was to form a political alliance between the colonists and the Wampanoag, women were probably purposefully excluded, except when it came to preparing the actual food. Which was a big fucking job, since the feast ended up stretching out over 3 days.

6. Most historians agree that there probably wasn’t any turkey at the first Thanksgiving, and if there was, it definitely wasn’t the centerpiece of the meal. Goose, duck, and shellfish would’ve more likely been main dishes, as well as venison, which we know was brought to the colony that day by the Wampanoag. Wild turkey might’ve been included as a side dish along with pigeon and swan. Turkey didn’t really become associated with Thanksgiving until the mid-1800s.

The pilgrims and Natives probably ate a lot of lobster and oyster during the ‘first’ Thanksgiving, a tradition I personally believe should be revived.

7. If turkey or any large bird was served, it was probably boiled in plain water, which sounds bland and gross but was the traditional way to cook large fowl at the time. The meal was probably mostly meat with limited grains and vegetables, despite modern depictions of the feast including tons of corns and grains.

8. There were no potatoes of any kind at the first Thanksgivings, and there wouldn’t be for many subsequent ones. Potatoes would not make it to that area of North America for at least a century.

9. The mythical figure of Squanto (one of my all-time personal favorites of this story) was actually named Tisquantum and was a native of the Patuxet, a branch of the Wampanoag Tribal Confederation. He was one of several Natives who were enslaved by John Smith’s raiding party in the early 1600s and dragged back to England as a slave and sideshow. At this time, the Patuxet had a thriving civilization of thousands on the coast of New England that would rival a lot of Western city centers.

10. While in England, Tisquantum became fluent in English and years later was eventually able to persuade his way back to New England. When he returned, he found his home had been completely decimated by the colonists, and all remaining Patuxet were either dead or dying. The Patuxet are now considered to be an extinct civilization, with Tisquantum being the last know member.

’Tisquantum, Or Squanto, the Guide and Interpreter’ Charles de Wolf Brownell, 1864

11. Another related fact that’s worth noting is that around this time, it was popular for explorers from the ‘new world’ to return with captive animals and Natives, and parade them as mini sideshows at aristocratic events. Pocahontas is a famous example of this and was arguably a more ‘exotic’ and desirable ‘guest’ at these events, since she wore English clothes and participated in English society.

12. George Washington and many other ‘founding fathers’ originally wanted a Thanksgiving-ish holiday to celebrate the success of the Revolutionary war that focused on prayer and reflections. Thomas Jefferson, always the self righteous hypocrite, was the only one at the time to be opposed to the idea because of his dedication to the separation of church and state.

13. Until around the early 1800s, the Thanksgiving holiday wasn’t really nationally celebrated, and those who did celebrate focused more on prayer and meditation like Washington intended. The holiday didn’t focus on a large meal, and a lot of people actually fasted. It wasn’t until the Civil War, when Abe Lincoln declared Thanksgiving a national holiday in an attempt to unite a divided country, that the holiday began to take it’s more modern shape.

Part of Abe Lincoln’s Thanksgiving Proclamation

14. Ok we’ll end with a modern weird Thanksgiving fact, which is that Thanksgiving is by and large the most busy day of the year for plumbers. Apparently Americans just destroy the shit out of their plumbing systems over the holiday, even more than on Christmas. The most affected fixtures include sinks and toilets.

This isn’t a weird fact, but I think it’s also important to note that Thanksgiving is considered a day of mourning for many Native American tribes (and rightly so). The United American Indians of New England organize a mass mourning rally every year in remembrance of the hundreds of thousands of Natives killed by colonial genocide, much of which was initiated by colonizers like the Pilgrims.

In honor of that, this year I will be making a donation to the Massachusetts Center for Native American Awareness and I wanted to include that link here in case anyone else wanted to do the same.

I also wanted to add the link for the American Indian College Fund which is another great and vital organization that definitely deserves your support!!

Thanks for reading, and see y’all next week!

#weird history wednesday #thanksgiving

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mysugarstory-hw1 · 3 years ago

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It is really difficult to avoid sweets as a child and I have always had a sweet tooth. I have a skinny fat body type and after years of training and working out I was able to gain weight, but I am unable to lose the fat regardless of the training because of my unhealthy diet plan. A common rule for bodybuilding is that the body is built 80% in the kitchen. My goal is to reduce fat while gaining overall weight, which is a specific type of weight loss by reducing my sugar consumption. I have been trying to lose my upper body fat, but I am unable to control my sugar cravings. This summer I had finally made a decision to reduce my sugar and monitoring the consumption for the assignment was particularly beneficial. The plan to achieve the goal was regular weightlifting, running and a high protein diet with a minimal sugar quantity.

I have experienced various harmful effects of sugar on my body including weight gain, increased acne and an increase in anxiety/depression. A survey conducted of 8000 people shows that men consuming more than 67 grams of sugar a day were 23% more likely to develop depression than men who consumed less than 40 grams per day (Kubala,2018). In the U.S added sugars accounts for 17% of the total calorie intake for adults while dietary guidelines suggest limiting added sugars to less than 10%. If I have a can of coke with both my meals, that itself is 78 grams of sugar. I used to have sugary drinks multiple times a day which were the main source of sugar in my diet. My morning coffee from Starbucks is a medium size Caramel Macchiato which alone has 33g of sugar. I have completely stopped drinking any of the aerated drinks and have switched to alternates such as vitamin water and a dark roast with no sugar.

The application I used was MyFitnessPal as it allows me to track my calories in an effortless manner. I was able to quickly add all my meals and never had a problem finding a specific food item. The application has the nutrition data for most fast-food diners and it also allows you to save your own custom-built meal. I could find every food item on the app, even if it was a traditional Indian cuisine dish.

I usually cook my own breakfast, so I created a custom-built breakfast meal on the application containing different dishes so that I am able to add my meals every day without selecting all ingredients individually every time. In college, it is difficult to have all ingredients at home, so I had to custom make some of my meals according to the ingredients used in the meal.

Another major benefit of MyFitnessPal was that it allows you to input your workout details in your main page calorie count. This feature helped me track my overall calorie deficit or surplus. The application automatically detects my total steps and reduces the calories burned appropriately from my remaining calorie goal. This makes it really easy for me to track my caloric deficit diet as I don’t have to calculate my calorie intake – calories burnt separately. I wear an apple watch which tracks my workouts and MyFitnessPal reads that itself as I allowed the application to do so while setting up.

A feature which made me decide that this application is right for me was the nutrition data. It provides me with all the nutrition where I can set a goal for my protein and sugar consumption quantity and see the total amount of sugar I have consumed in the day/week. I have not used the application for more than 3 weeks, but I believe that this feature is fundamental in the long-term use of the application. This is what allows the user to track their progress for a period of time while seeing the days you did not meet the goal separately. I would be able to see the specific days I did not follow my diet plan well on the weekends. The bar graphs displaying the data are also very efficient in easy tracking of the users weekly nutritional data.

After tracking my meals on MyFitnessPal for 2 week I realized that I did not follow my diet for 1 or 2 days in the week, which were usually weekends. I decided to dedicate 1 day as cheat day or day off as I was unable to track my consumption of sugar for the days I went out. Tracking my sugar consumption for the week and not inputting the correct values would lead to a misrepresentation of my progress in the long run. I feel my body has reacted well to being on a no sugar diet for 6 days a week.

Another situation where I found difficult was actually inputting my meals every day. From the 4th day of me tracking my meals, I usually forgot to add my meal either because of a busy schedule or maybe I just forgot. I did input 2 or 3 days of meals at once, in such a situation I don’t remember exactly the smaller meals I might have had but only added the bigger meals for those days. This leads to a case of misrepresentation for example, if I had a lemonade but forgot to input it, that could make a big difference in my total sugar consumption for that day or week. The application however is actually very efficient as it sends you multiple to add meals and meet the daily goal.

How the calorie count works on MyFitnessPal is Calorie goal – food + exercise = calories remaining. Instead of viewing the total number of calories remaining I would rather see calories consumed. Knowing about the number of calories remaining was not of much help as I was not able to tell my right calorie goal. The calorie goal was decided while setting up the application according to personal goals, height and weight. I don’t think I built my calorie goal just right by including the correct details. I do not know the exact number of calories I should be consuming to gain weight but be low on sugar and fat. It is a complicated diet plan and I believe that the application could have a smarter and more efficient way of calculating the calorie while explaining the reasoning behind that number. The reasoning motivates the user to meet the goal once they are aware of the reasons to consume or burn those specific numbers of calories for the day.

A feature which might help the application improve could be a junk burn feature. The user can input a cheat meal and the application should send a reminder saying, “Walk an extra 468 steps for the medium fries” or “get in that workout to earn yourself a lemonade”. If the user is having the craving for a specific unhealthy meal, they could input it and know the extra work they have to put in to earn it. Personally, I would have benefitted from this feature as I would be motivated to exercise better to earn my craving for the day. This keeps you consistent with your goal and motivated to keep tracking your calories.

My expectations going into the assignment were very different from my actual experience. I believed that using the application would make me more conscious of my eating habits, looking back at my meal consumption. In the past I have followed a meal plan, but I have been unable to be consistent for a long period of time. I was expecting that the application will help me be consistent with constant reminders and with the nutritional data. However, I don’t think that MyFitnessPal was able to motivate me to be consistent. The intrinsic motivation is fundamental to achieve goals like mine. I had quite the opposite experience as I stopped inputting the unhealthy food I had as I did not want to see that on my weekly data. When someone is aware that they are breaking their diet plan and eating something sugary, the self-acceptance demanded by the application is difficult to meet. In such situations I usually input only the healthy meals leading to misrepresentation.

A lot of unexpected benefits of the following experience were reduced anxiety and a better sleep cycle. If I experience any kind of exam stress, sugar can trigger anxiety for me or possibly aggravate it. Reducing my sugar intake clearly improved my sleep cycle as I was able to fall asleep earlier and had no broken sleep. Consuming sugar at night could make me stay up for hours while in the day, once the sugar rush went, I could suddenly feel sleepy. I was able to monitor such behaviors only because I was tracking my sugar intake which I could later compare to my sleep or stress behavior for the previous day. I realized how I should consume sugar in a smarter way and avoid it at specific times.

Overall, the experience with MyFitnessPal was really beneficial as I learnt a lot of new facts about my diet details. I did not know how unhealthy some foods were which were high protein, rich in fiber and no sugar. There were days where I did not meet my calorie requirements for the day and I realized how I need to change my diet plan by adding more meals with a higher calorie count. I have almost reached my goal of reducing sugar as I can see results of losing fat. I will definitely continue using MyFitnessPal as I work towards my goal.

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diabloindigo · 3 years ago

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Are you the person to open a box of cereal just to get the toy inside? As a kid yes. Right now, I don’t buy cereals with prizes anymore. Do they even stuff toys in cereal these days?

Do you get scared easy? If it’s in the anxiety induced variety, yes.

What was one of the stupidest things you cried over when you were little? Not sure, it could have been anything from not wanting to wear a fancy dress or dress shoes to a party or a broken toy.

Have you ever drank milk from the carton? Despite having a working dishwasher and plenty of glasses, I “waterfall” milk and juice from the containers.

Juice or milk? I go both ways, leaning more towards juice. Apple or orange.

Do you ever turn off your computer properly? Once in a while.

Do you wish you were a fish? Not really, though I kinda envy the blue Dory (Doctor Fish?) in the tank at my gynecologist’s waiting room. It likes to swim to the bottom of the tank and ride up to the top on a bubble jet. That damn fish has probably had more fun than I have in the past several months.

Who’s your favorite super hero? Invincible (Amazon Prime). Along with Spider-Man (2002) and the Big Hero 6 movie, that character/series is a rare superhero show that makes me feel strong and vulnerable at the same time.

Who’s your favorite super villain? Slade Wilson/ Deathstroke as seen in “Teen Titans: The Judas Contract” animated movie and the 2003-2006 “Teen Titans” cartoon series.

Spiderman or X-men? Spider-Man. Tobey Maguire and Peter B. Parker from Into the Spiderverse.

Movie theatre or stay at home movie night? Theaters. Alamo Drafthouse. I love ordering boozy milkshakes and finger foods.

Do you have a Blue Ray? I have one of those external drives for my Mac though I never use it.

How about HD television? Yeah

Do you think HD television is kind of a waste of money? No.

Do you get why people get so frickin’ freaked out during football season? I do not, and living in a state with a hard-on for (American) football makes it weird when I tell people that I do not have a favorite football team/player.

Do you ever sneak scraps to the dog even though you’re not suppose to? I don’t sneak him food. If I cook or order too much to eat, then I scrape a couple of cup’s worth of leftovers in his bowl. He’s probably got only a year to live so let him live it up a little.

Are you reading a book right now? If so what? A friend gave me a copy of “The Only Good Indians” but I can't get into it so I’m reading “Full Throttle” by Joe Hill.

What was the last book you were required to read for school? It’s been so long I can’t remember.

O donuts or jelly filled? Whipped cream filled. I love Krispy Kreme’s whipped cream filled donuts with raspberry filled donuts as a close second.

If I’m feeling bland then I do like crullers.

Do you like your ice-cream in a bowl or cone? Bowl unless it’s a tasty cone.

Marshmallows in your hot chocolate or no? I could go either way unless it’s a tiny cup of chocolate.

Do you like cherry coke? Hell yes. I love going to Sonic for a cherry-vanilla-lime Coke or this greasy little 1950s type burger joint for their cherry cokes since they load the cups with several cherries.

Do you really think diet Dr. Pepper is the equivalent of a cupcake? No, it tastes artificial. Like a bastard child of a soft drink that wants to pass for cherry soda.

Do you snore in your sleep? Drool? Talk? Snore and talk (I’m pretty stressed out).

Have you ever sleep walked? no

Are you a morning person? I am now.

How do you wake up in the mornings? by alarm during the work week, naturally at 6-7 on vacation days.

Do you think guyliner is hot? What is that?

Is variety the spice of life? yeah

Do you think strawberry milk is disgusting? I like it.

Have you ever drank after anyone? Like sharing a cup/bottle? Yeah, loads of times.

Have you ever drank after anyone you don’t know very well? No.

Do you have any limits on who you drink/eat after?

If we’re talking about sharing, then I will share food/drink with family and friends. If someone offers me bite-size pieces that are individually wrapped or can be torn off the main portion, I’ll eat it, but only from co-workers or acquaintances.

Would you eat a sucker if someone already ate some of it? No.

Would you chew somebody else's gum? Hell no.

Do you know anyone who’s going to die of mono because of that? No.

Do you enjoy school? My English and psychology classes.

Are you a teacher’s pet? no

Do you have a job? Yes.

How did you get to and from school? Parents drove me or I walked for elementary through high school. I drove when I went to college.

Do you have a bedtime? And if so what is it? I’m in bed between 11-12 a.m.

What time do you get up? 6 am so I can walk/exercise before the sun boils the earth in full force.

Have you ever pulled an all-nighter? Yeah in college.

What’s more important? Beauty or brains? brains

Do you believe in yourself? Sometimes I do, and sometimes I don’t.

Did you ever want to be an astronaut when you were little? No. Being a veterinarian or scientist were my highest ambitions as a small kid.

How about the president? Never.

What did you want to be when you were little? Veterinarian, scientist, cartoon character.

Did you ever want to be a super model? no

Do you believe you’re attractive enough to be a super model? No.

Have you ever had an X-ray? Several in the past few months for pre-surgery and dental work.

What’s your favorite guy’s name? What’s your favorite girl’s name? Guys’: Shane, Mark, Tadashi, Austin, Cade, Trip.

Girls’: Quince, Sienna, Amy, Kit, Lizzie (Elizabeth), Raven.

Who’s your second cousin’s, grandparent’s, sister? The fuck...

Do you laugh to yourself whenever the ketchup bottle farts? No, in fact, I get annoyed when other people hear it and ask me if I farted.

Do you have any real guns in your house? I have several.

Do you know how to use nunchucks? No, I bought a pair at one of those Asian imports emporiums, but I donated them since I never learned to use them. They were these crappy foam padded ones with dragons printed on the handles.

Do you know anyone who can use nunchucks? No.

What do you want to be next Halloween? In better health and not shitting bricks about using up my paid time off to go to doctors’ appointments.

Did you ever consider getting a job as a mall Santa? No. I’d rather be one of his elves or a reindeer.

Are you the one responsible for taking out the garbage? Yes. Grosses me the fuck out sometimes with smelly discarded poultry trays or rotten food, but somebody’s gotta do it.

Do you recycle? My city has the blue recycling bins, but I heard that since we’re an ass-backward community, “recyclables” and trash all go to the same place. I just place recyclables in the blue bin to help clear up space in the trash bin. Maybe I’m wrong and this city does recycle? Can’t hurt.

When I was 11, I’d collect empty soda cans to take to the recycling guy since back in the day, they’d pay for aluminum cans. That’s how I scraped up funds for dollar movies and hot dogs.

Are you a pyro? Yeah. I carry/collect Zippo lighters but mostly because the “click-click” is satisfying to hear since I flip the lids open and closed to relieve stress. And I burn a lot of old bills and letters with sensitive info on them.

What was the last word/thing you wrote down? I was researching high fiber foods that are also low in carbs to make a grocery and dinner meal plan.

Sleeping or eating? After my surgery, sleeping.

Are you overall a positive person? I try to be realistically positive, if such a thing exists. The world will never be all sunshine and My Little Ponies, but I try to find some comfort and positivity when my world is a shit-show. Filling this survey out kinda helps.

Do you hate hypocrites? Yeah, especially the “do as I say, not as I do” types.

For instance, a certain family member is pushing good diet and health habits, but it aggravates the hell out of me if I see him drinking high sugar iced tea or eating ice cream. Or Door-Dashing Burger King, even if it is a Beyond Whopper with a diet Coke.

Do you like to prank people? Yes, but I do benign pranks like leaving dirty riddles and meme drawings on their front doors.

What was the worst prank you’ve ever done on anyone? I tried fucking with a telesolicitor but I could not stop laughing.

Have you ever jumped on a trampoline in the ice? I don’t own a trampoline.

Have you ever ice skated? No. I tried once after a local minor league hockey game. I got the skates on, but my ankles were bending/bowing out so I changed my mind.

Ever water skiid? No.

Is vacuum spelled funny? Yes.

Democrat or republican? I don’t associate formally with either party, but I hitch my pony a little to the left.

Who’s the biggest asshole you know? My former boss circa 2013. Very unprofessional and a veritable loudmouth and a poor (shit) showman wannabe.

Pen or pencil? Gel-ink pens.

Should all paper have holes? nope

Speaking of holes. Swiss cheese, what’s the point of that? Fewer calories? Spinning slices in my hand like a TV cowboy spinning his revolver in the trigger guard with his finger?

Have you ever been in a helicopter before? No.

Own any airbrushed tshirts? Nope, not even in the nineties.

Have you ever been suspended? No.

Have you ever been in a fist fight? A few playground fights as a kid.

Ever said something to someone that you didn’t mean to say? Yes.

Do you forgive too easily? I don’t think so.

What are you listening to right now? The AC running.

Have you ever seen any of MCR’s music videos? Nope.

Are you tan? No.

Have you ever been in a tanning bed? No. I have no desire to look like a Cheeto or woo skin cancer.

Have you ever played water volley? Once at my uncle’s neighborhood swimming pool.

Ever had a sunburn? Yes, from neglecting sunscreen re-applications or underestimating the sun.

How about wind burn? It hurts….. Nah, I don't live in a cold enough climate for that.

What was the first word you learned how to say? I think it was “mama.”

#random monkey shit #survey #ask #bored #Q and A #long post

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miloqnzh925 · 4 years ago

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The Single Strategy To Use For Best Travel Vlog

Explore the world by means of You, Tube travel channels and vlogs Nathan Hutchinson/ Getty Images, The art of travel has actually changed beyond all acknowledgment in the past couple of years. What once cost a fortune and took weeks of preparation can now be recorded on a phone and by booking a flight on the way to the airport. Here's a selection of You, Tube's finest travel channels and vlogs that showcase the imagination the new medium opens to everybody. Travel stories have been shared orally from the earliest days of humankind. Yarns of excellent adventure might have been embellished with the occasional sea beast and one-eyed giant, however even these fanciful accounts had some basis in reality.

Travel books, premium photography and newspaper accounts quickly followed, before TELEVISION took over and brought unbelievable sights into living spaces around the globe. Individuals who never believed they would experience the magic of travel for themselves were now provided the urge to check out, and so a boom in the tourism industry followed. Today, thanks to the proliferation of online travel, you can see the world with the basic click of a button. It's not constantly easy to watch other individuals live out dream lifestyles while we can just look on enviously, preparing our yearly holidays from home. Sorelle Amore has benefited more than the majority of, but her graciousness and warm approach to audiences make her journey all the more satisfying to watch.

Having actually explored the nation thoroughly, Varhun is now handling the surrounding area and is eager to get other Indians to do the exact same. We actually like the way price is at the top of the list of considerations when it concerns this vlog a rare but welcome factor to consider. Likeable Geroge Benson has carefully chosen to separate his enthusiasm for travel from his love of football. The travel channel follows George as he checks out various locations in his unique style, whereas the vlogger's other channel concentrates on his cherished Chelsea FC. You'll be pleased to know George's horrible life choices appear to be limited to his sporting preferences.

Music Vlog Can Be Fun For Anyone

Mark Wiens has cultivated a big following online, and it's simple to see why. His love of food and determination to hurl himself into every obstacle is transmittable. While perhaps not for travel perfectionists, Migrationology is still among the most useful channels to follow on the platform. As soon as of this parish, Eva zu Beck is now among the most popular characters on the travel circuit. Her videos frequently feature the places we hardly ever see covered by mainstream media, making her informative look at the world particularly welcome. Eva's rise to fame began with a number of early videos going viral in Pakistan, and she hasn't recalled given that.

The only problem these vloggers deal with is that they are susceptible to becoming victims of their own success. Every action far from the "budget plan" principle appears to be a huge error, thrusting them back into the clutches of sponsors and brands eager to capitalise on their unique abilities. This is one group that we wish to see less of as their format works best in periodical dosages - travel documentary. Marine biology graduate Mike Corey prides himself on taking on the more extreme side of travel through his online experiences. Not all of his options deserve recommending, as some verge on unethical.

The slick production worths on his videos are incredibly planned, making Mike an easy watch. Boasting over 1 billion video views and 5 million fans on social media, Drew Binksy has been championed by several brands in the relatively brief time he has actually been an expert travel blog writer (travel vlog). His supreme aim is to go to every country on the planet something he was so close to doing prior to the coronavirus outbreak. We make certain his adventures will continue again quickly, and in the meantime, he can keep refining his golf swing, a sport he frequently takes part in when travelling. Part of the larger byfood.

Getting My Travel Vlog To Work

The primary focus is the country's cooking delights, but host Shizuka Anderson plainly has a flair for travel blogging, too. Explaining herself as a Tokyoite, the presenter ends up discovering locations that would illuminate any Instagram feed. music videos. It's one to inspect out if you're in requirement of enhancing your social networks game. Chas Bruns totally embraces the thrifty lifestyle he espouses in this vlog everything about the virtues of penny-pinching. Chas hunts out the least expensive experiences and holidays he can, sharing his tips with viewers. This series may not be the most refined one on this list, but it's arguably the most helpful.

This daring travel specialist might at first resemble the stereotyped travel dude all of us want to avoid on vacation, but he's actually developed an eager eye for the unexpected. Louis is a fantastic host who is at his best when taking off on his own with just a small video camera for company. Travel couples are probably the most annoying people throughout social media. There's a delicate balancing act between being excessively smug and fortunate and really interesting and informative, but Kara and Nate almost get it right. Their objective of visiting 100 countries by 2020 has actually now been achieved, so we do question if the pair will be slowing down, specifically provided how challenging it is to take a trip at the moment.

Each location they check out gets the documentary-style treatment, and their videos are all the better for it. If you're interested in what it's like to live in a nation, then Gareth Leonard's http://www.bbc.co.uk/search?q=vlog much deeper approach to travel is for you. The flashy, short-form videos that other vloggers goal for actually aren't worth your time if you want to explore a new place with somebody keen on expanding cultural horizons. Gareth takes his time with each piece of material and delivers a series that will make you want to discover more before you travel. Another excellent vlog with a strong focus on food is Miss Mina, hosted by the eponymous Mina Oh.

The Vlog Diaries

Both are fascinating in their own method, although food videos are definitely the strong point throughout. This sincere travel vlog is packed full of useful pointers and practical details. Making viral material does not appear to be at the forefront of Mark Wolters' thinking, as he and his family check out the world. All of it started from one travel let-down and has now blossomed into an incredibly valuable resource. Do not resent the rather troubling name of the vlog Aly (who is a psychology graduate from England) is in fact a great host and guide. Aly is so great that she's self-published a book to assist others seeking to travel to a few of the lots of locations she has actually visited.

youtube

One male making a genuine modification is Phil of Philwaukee fame, who has partnered with the Matador Network for this series. It's fun, loaded with favorable vibes and something we truly wish to see more of. Delving into a classic Volkswagen (VW) van and driving off into the sundown is the things teenage dreams are made from. It's also the truth that this vlog follows, as 2 intrepid visitors intend to go off the grid and find their own adventures around the globe. VW vans obviously have various labels depending upon where you are for Brits, they are understood as camper vans, while Americans call them buses. best travel vlog.

Originally from Australia and now settling into the Los Angeles lifestyle by method of a substantial stay in Shanghai, Jenny Zhou's profession is simply as remarkable as her travel content. There are some great on-location videos on her channel, however as Jenny tries to make it in the acting world, we question how lots of more travel videos we'll get. There's still plenty to check out in the vlogger's back brochure though, and her Shanghai films, in specific, make for fun watching.

Excitement About Best Travel Vlog

Vlogging has actually ended up being a super popular way for nomads to package up their experiences and share them with the world. On the audience side, they condense an entire mess of details down into a tight little package, in addition to providing a genuine and tangible sense of what a location might be like, assisting you judge whether it's worth a go to or not. But not all vloggers are produced equivalent. To help you arrange the wheat from the chaff, we have actually gathered a list of the 16 finest and most prominent travel vloggers that you need to be following in 2021, particularly if this is the year that you're going to explore the land down under!Max & Lee are an Australian/ Canadian couple and along with their charming Australian Shepherd pet dog Occy, they have excellent enjoyable tape-recording their vlog travel adventures for their substantial 1.

If you're a fan of Van Life, then this video blog is for you. You can get some amazing pointers to help you get your own adventure on the road. It might seem a little arrogant to call yourself The Professional Vagabond, but this is a title that Matthew Karsten has well and really earned - travel documentary. He's been on the road for over eight years, and is showing no sign of slowing down, despite the fact that he's now a daddy. He's acquired over 50,000 subscribers on You, Tube, over 150,000 followers on Instagram, and runs an effective and popular blog site.

You'll observe an unique lack of Australia on that list, however he can't be too far off right Matt?A You, Tube veteran of 13 years and counting, over the last few years Overlander TV has taken its vlog to the next level, with an expert electronic camera team catching spectacular, cinema-level video footage. A number of years ago Overlander created an 87 minute feature-length movie called Australian Motorbike Experience, which followed Mark Shea on an impressive two-wheeled tour along Australia's West Coast. With over 23 million channel views and screenings of Shea's film worldwide, Overlander is revealing a simple You, Tube channel can become so much more!Careening towards one million subscribers, Marko and Alex Ayling are acclaimed travel videographers that let their pictures do (most of) the talking.

Facts About Music Vlog Revealed

They've covered most of the world, consisting of Australia, so if you're searching for a bit of Oz travel inspo especially the spots that make for the very best shots head to their channel and sign up with the movement!Looking for inspiration that is a little more unique and adrenaline fuelled? Brave & Far is run by Mike Corey, who enjoys experiencing (and recording) action-packed hijinks around the world. Don't expect any run of the mill scenery shots here; Corey is only thinking about activities that disgust, entertain and/or excite, as his 300K+ You, Tube followers will attest. Kirsten and Siya are a funny, lovely, adventure-loving couple now with a baby in tow that appear to draw in followers for their characters as much as the destinations they showcase.

The set have generated almost 300,000 subscribers, and travelled to Australia in 2017, producing videos along the method (vlog). With over 700,000 You, Tube subscribers, British backpacker Ben Brown has made a profession out of feeding his travel addiction by developing an army of eager followers. Ben has travelled all over from the Arctic to Australia and Africa, shooting in an individual, POV style so that you seem like you're right there in amongst the action and when it comes to his most popular upload, in a vehicle crash!Hey, Nadine! This travel blogger is a water fountain of understanding when it pertains to travel ideas, techniques and hacks, offering up a genuine encyclopaedia of valuable content.

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thedisneychef · 1 year ago

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Where Does This Recipe Belong? Finding Its Place in Your Menu

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lyricwritesprose · 5 years ago

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ButterOmens Submission: Divinity

ButterOmens explained

All kinds of fanworks welcome, no word limit, NSFW welcome. To tell you the truth, I am posting this particular work in #ButterOmens in part because I doubt my own ability (as a SFW writer) to do the concept justice, and I want to see what people might do to remix or extend it. Which sort of leads naturally to the disclaimer: with most of the stuff I write for Aziraphale/Crowley, you can read it as somewhat asexual. This particular work is . . . less so. If that bothers you, you may do well to skip.

Divinity

Word Count: 1217 Rating: Mature

The Indian takeaway place down in the village wasn't actually that good.

It could have been. Should have been. The family that ran it were dedicated enough. But it was also a struggling business, and Crowley got the feeling that corners had been cut.

Aziraphale liked the place anyway. Aziraphale tasted something in the food that Crowley couldn't detect.

The thing was, Crowley reflected as he picked up their chicken tikki masala, Aziraphale sensed love. He wasn't perfectly accurate—he had taken long enough to sense Crowley's love, although neither of them were entirely sure how much that was Heaven making him doubt his own perceptions. During World War II, he had sensed Kleinschmidt's ferocious and perhaps fanatical love for her country, but his senses neglected to tell him which country. (Crowley would have turned off the woman's conscious mind and interrogated her before offering to help, but Aziraphale simply didn't think that way. Crowley wasn't sure how Aziraphale had lasted six thousand years around humans without turning into a cynical and suspicious bastard, but he adored him for it.) Aziraphale sensed love.

And when food was made with love—not even necessarily love for a person, love of the craft of cooking was enough—Aziraphale could taste it.

Judging by the sounds Aziraphale made when he encountered particularly loved food, Crowley was missing out.

Crowley secured the takeout bag in the Bentley’s boot and got in the car. Really, it was close enough to walk down to the takeout place, but Aziraphale’s food was not allowed to get cold, and besides, he had a certain reputation as That Mad Bastard With That Car to uphold.

Crowley wondered what it would be like to taste love, and regretted that his senses didn’t lend themselves to that. In a way, his talent was more flexible, more useful: he sensed want. (Calling it lust tended to give people the wrong idea, but there did have to be a power to the desire, something that grabbed on and dug its claws in.) Walk into a royal court, and know who wanted someone else dead; walk into a corporate retreat, and know who wanted someone else ruined. That ability made Crowley powerful, made him dangerous. But it wasn’t love. Many times, it was the thing furthest from.

He had talked about it with Aziraphale recently, a slightly tipsy conversation that ranged all the way from the Roman Empire to the Aztecs and their chocolate before finally settling on the topic of love in food. “There should be a way,” Aziraphale had said at the time, “to approximate the experience with the senses you have. If someone wants something while cooking—”

“It usually isn’t powerful enough to qualify,” Crowley told him. “And if it is, it usually isn’t pleasant. I remember biting into a spanakopita that was nothing but the cook wanting not to be having a bad pain day.”

“But you could taste it.”

“Wished I couldn’t,” Crowley said. “Where are you going with this, angel?”

“Nowhere,” Aziraphale had said. “Nowhere at all.”

Now, driving home in the deepening dusk, Crowley told himself that it didn’t matter. Aziraphale could experience something that was forever shut to Crowley, but it was all right. It was fine. They didn’t have to share everything.

He pulled up in the cottage driveway. Got the food and went into the cottage, hissing menacingly at the climbing roses as he went past. All the plants around here were getting deeply spoiled. Aziraphale had Theories about growing plants without emotionally brutalizing them, but Crowley wasn’t entirely on board yet—he knew he probably would be, eventually, because it seemed to be something that Aziraphale wanted, but sometimes he found himself wound tight with demonic tension and the easiest and safest place to let it out was the plants. Crowley chose not to examine why he might be feeling tense tonight. He opened the door, called out, “I’m here,” and made his way back to the kitchen.

Aziraphale emerged from the kitchen, spoon in hand. Aziraphale was wearing a red checkered apron, because Aziraphale had no fashion sense, but he did have a distinct feeling that red checkered aprons were What People Wore when they were cooking.

Aziraphale had been cooking? Aziraphale didn’t usually cook. He had been learning, but he usually left it to Crowley. “What’s the occasion?” Crowley asked.

“No occasion!” It came out, perhaps, a little more high-pitched than usual. “No occasion. I found a recipe I wanted to try, a sort of sweet, only I’m afraid I may have messed it up rather. They’re supposed to be a lot more fluffy.”

Crowley followed Aziraphale to the kitchen, putting down the takeaway food on the kitchen table and studying the things on the baking sheet. Pure white, round things.

“It’s supposed to be divinity,” Aziraphale said, clasping his hands (complete with spoon) behind his back. “With nuts.”

Crowley couldn’t help but smile. “You’re cooking sweets called divinity?”

“Well, they’re very good. At least, they are when they’re made properly. I’ve had them before.”

“Oh, I’m not doubting you. I just think it’s a little ironic. A demon eating something called divinity.”

Aziraphale gave him the Hopeful Eyes. “You will try them, then? Even though they didn’t come out entirely right?”

“‘Course I will.” He really didn’t have to do that with his eyes, even. Crowley would never admit to a sweet tooth, but he appreciated the turn that Aziraphale’s cooking ambitions had taken nonetheless: pastries and tarts and tortes, and now sweets. He swept one of the white things off the baking sheet and took a cautious nibble.

And was hit by a hurricane-force wave of want.

Specifically, want for Crowley. For his hands. His mouth—especially his mouth. Body parts and pressing closeness and more, and more, a spillover of snapshots with himself at the center of them, kissing and nibbling and wearing significantly less than he was at the moment.

This time, it was entirely appropriate to call it a talent for reading lust.

Crowley didn’t know that he was going to make such a shocked, longing, needy sound until he heard himself making it. With the distant part of his brain that wasn’t overwhelmed by the want, he thought of Aziraphale making small noises at a particularly delicious bite of food, and thought, oh. So this is what it’s like.

He looked at Aziraphale.

Aziraphale was blushing. Two high spots of color on his cheek. But his eyes also had a glint to them, a familiar glint.

Crowley surged towards him and pushed him backwards against the kitchen counter. “Sneaky bastard,” he whispered in Aziraphale’s ear.

Aziraphale’s arms went around him, a sign that he took it for the endearment it was. “I assume this means you could taste it.”

“Taste it—” Aziraphale really did wear a ridiculous amount of clothes. “Isn’t strong enough. I don’t think the humans make words strong enough.”

“Dearest—”

“Mm. Less talking. More tasting.”

“Dearest,” Aziraphale said again.

“You made it very clear that you want something from me.” Crowley nibbled his way down Aziraphale’s neck. “And you know I always give you what you want.”

Which was when Aziraphale said one of the few things that could have made Crowley let him go at that instant. “Crowley. There’s another batch on the stove.”

#butteromens #butteromenslyricwritesprose #butteromensonward #good omens #good omens fic #aziraphale/crowley #aziraphale #crowley #nothing actually occurs onscreen #but it's pretty clear where this is going

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