#bara!crust

[spookuzm]

YOOOOO, BARA CRUST?? Can we see more of him?

Quick doodle lmao

(I drew this at like 2 am lol)

[spookuzm]

HE LOOKS SO COOL THANK YOU SM FOR DRAWING HIM!! ❤️❤️

Work doodle for my moot @spookuzm I freaking LOVE Crust! He's so adorable!

[punkbakerchristine]

Breads of the World: A-B

Anadama bread: yeasted New England corn and molasses bread; said to have originated from a disgruntled fisherman who, tired of cornmeal and molasses every night from his wife, took the porridge and mixed it with flour and yeast and baked it—when he took it out of the oven, he said, “Anna, damn her!” (hence the name)

Anpan: sweet Japanese bun filled with red bean paste, white beans, sesame seeds, or chestnuts; originated from a samurai who had been fired following the rise of Imperial Japan back in 1875 (being a baker was a job of honor in this era); after starting his bakery, he didn’t like how the one bread recipe was so bitter and nearly inedible, and thus, he added yeast to the dough and then filled the end result with red bean paste. Apparently, “anpan” is also slang for huffing paint thinner 😅

Appam “hoppers”: bowl-shaped pancakes made of fermented rice flour, shaped via cooking utensil, served with a spicy condiment or curry, for breakfast or dinner—from India, Indonesia, and Sri Lanka 

Apple bread: Taiwanese wheat germ bread enriched with eggs, some have apple fillings

Arboud: unleavened Jordanian bread of flour, water, and salt baked in embers; dates back to the height of Bedouin times

Arepa: cornbread from the northern part of South America, similar to a tortilla or a pupusa as they’re flat, round, and made with maize flour; it dates back to pre-Columbian times and often served with cheese, meat, avocado, or can be made into a sandwich; fried arepas are often filled with cheese and served with fried eggs; sweet fried arepas are filled with sugar and aniseed

Baba: round, thick bread with various sweet or savory fillings, from the Yunnan and Naxi people of northwestern China during the Qing Dynasty; often referred to as “Chinese pizza” even though they look more like flaky English muffins

Babka: sweet, braided Jewish bread which originally began life as leftover dough from making of challah bread from members of the diaspora in Poland and Ukraine; didn’t come over here to the States until about the 1950s, with chocolate becoming the most popular starting in the 80s and 90s; in Israel, it’s closer to a pie given the flattened shape

Bagel: dense, chewy yeast bread rings boiled in lye (water with baking soda) then baked, courtesy of the Ashkenazi Jewish community; in Montreal, they’re thin with a large hole, soaked and boiled in water laced with honey, and then baked strictly in a wood-fired oven

Baghrir (Beghrir, ghrayef, mchahda): Maghreb (Algeria, Morocco, Tunisia) pancakes that are small, spongy, filled with holes, made with semolina or flour; one of those flatbreads that are so big that you need a pair of dowels to turn it over

Baguette: THE classic French yeast bread, instantly recognizable from the elongated shape and the slits on top 

Bakarkhani: thick, sweet, or spicy flatbread of flour, salt, ghee/butter, milk, molasses soaked in saffron, poppy or nigella seeds, and sugar, from South Asia and the Middle East (said to be “the pride of Dhaka (Bangladesh)”); crunchy and crispy like a biscuit with three slits in the middle

Balep korkun: round flatbread of barley, water, and baking powder cooked in a frying pan, from Tibet; said to be very easy to make

Bammy: pre-Columbian Jamaican flatbread of cassava—a starchy sweet root vegetable that grows in the tropics, which gives us the starch known as “tapioca”—cooked on a griddle

Banana bread: American quick bread made with mashed bananas; sweet, moist, and cake-like; can be made with yeast

Bánh mì: Vietnamese yeast bread as a riff play on the baguette with a thin crust and airy crumb; can be made of wheat and rice flours

Bannock: Scottish (although it’s been more or less adopted by Canada) quick bread made with baking soda or baking powder, may be baked or pan-fried

Bara brith: Welsh fruit bread studded with raisins, currants, and candied peel, originally made in farmhouses and then actually briefly disappeared in the 2000s; one of those things that can either be a yeasted bread or a quick bread made with self-raising flour, and there’s actually bara brith ice cream!

Barbari bread: yeasted leavened flatbread, one of the thickest known, topped with sesame or black caraway seeds; top skin is characteristic of that of pretzels; comes from Iran and northwest Afghanistan 

Barmbrack: Irish quick bread (quick in a sense that the yeast only needs to be proved once) studded with sultanas, raisins, and citrus zest, but sometimes chocolate; served at Halloween

Barm cake: soft sweet yeasted roll from Lancashire, England; derived from ancient pre-Roman leavening process of using barm, which is the foam on top of a fermenting liquid like beer, wine, or feedstock for spirits (yup, leave it up to the North to give us the lynchpin of booze and bread)

Bastone: Italy’s version of a baguette, shorter and thicker and garnished with sesame seeds; also known as an “Italian stick”

Bazin: Libyan flatbread of barley, water, and salt; very hard and unleavened so it’s often served with eggs or soup

Bazlama: soft, fluffy, round flatbread made of wheat and yogurt, from Turkey; often referred to as “village bread” given it’s often made out in the countryside

Beer bread: quick or yeasted bread from Germany made with beer, stout, or ale

Bhakri: round flatbread prepared with cereals (jowar, bajra, ragi, rice, millet), from India and Pakistan; the use of cereals and ancient grains make it coarser than chapati

Bialy: yeasted bread very similar to a bagel, but instead of a hole, there’s a dimple on top, which is filled with butter and diced onion or garlic; from the Jewish diaspora of Poland, where they refer to it as a “cebularz”; they’re not nearly as popular as bagels, such that they’re rare outside of New York City

Bibingka: rice cake baked in a terra cotta pot lined with banana leaves, from the Philippines; topped with butter, duck egg, brown sugar, grated cheese, and desiccated coconut, often eaten at breakfast or tea time during Christmas following the nine-day “night mass” or Simbang Gabi

Bing: flatbread from China, similar to a tortilla but thicker, although they actually come in all shapes and sizes, from that of a tart to that of a crêpe

Biscotti: twice-baked oblong dry and crunchy almond biscuit from Italy; always dip in coffee or tea!

Biscuit: North American quick bread (although sometimes they can be made with yeast), light and fluffy and comforting, and depending on the recipe, flaky à la puff pastry; emerged out of hardtack, as not everyone likes or can even eat something called “hardtack”, some time before the American Civil War, when yeast was expensive and hard to store, and the bakes had an advantage over straight bread as they kept their shape when dipped in gravy (thus, the birth of biscuits and gravy); not to be confused with British biscuits, which are what we call “cookies” or “crackers”

Black bread: basically, Russia’s name for rye bread

Blaa: doughy, white bread rolls from Waterford and Kilkenny, Ireland; they come in two varieties, “soft”, which is sweet, malty, and light; and “crusty”, which is crispy, pleasantly bitter, and chewy; they’re often eaten at breakfast with good butter or eggs and bacon

Bolani: flatbread with a very thin crust and can be stuffed with things like potatoes, spinach, lentils, pumpkin, or leeks, from Afghanistan; often made for special occasions like birthday parties or holidays

Bolillo: yeasted or sourdough bread that’s a stout, American football-shaped version of the baguette baked in a stone oven, hailing from Mexico: they’re often used for Sonoran hot dogs

Bolo do caco: circular flatbread of sweet potatoes from Madeira; eaten either as a steak or octopus sandwich or with a simple garlic butter

Borlengo: thin crepe made with milk, eggs, flour, and salt from Italy; originally made and eaten by the poor, they are now often rubbed with a mixture of rosemary, garlic, salt pork, olive oil, and “cunza” (minced pancetta sausage), folded into quarters and sprinkled with Parmesan

Borodinsky: Russian dark brown sourdough rye sweetened with molasses and flavored with coriander and caraway seeds; I once saw a “scalded rye” version of this, where the basic dough is made with boiling water which in turn “scalds” the rye flour

Boule: ball-shaped leavened bread from France; often found in Renaissance paintings, of all things

Bread rolls: exactly what it says on the tin; European buns served before or with meals, with butter

Breadstick: “grissini”, dried bread shaped into sticks, from Italy; originally began life as a digestive, as the Duke of Savoy had digestive problems and the Piedmontese baker who invented them had this in mind (or it came from Turin in the 1640s after an abbot described some breads as “thin and bone-like”, no one knows)

Brioche: THE enriched bread, a sweet, yeasted French bread highly enriched with a lot of butter and eggs, served as part of desserts or as a burger bun; considered to be a part of what’s known as “Viennoiserie” as it’s a basic bread but it’s veering into pastry territory; can sometimes be made with fruit or chocolate chips, although regions across France have their own variations

Broa: cornbread made out of a mix of cornmeal and wheat or rye flour, leavened with yeast; from Portugal, Galicia, Angola, Mozambique, Cape Verde, and Brazil; before corn and maize showed up to the Americas, it was strictly a rye bread—in Brazil, it’s more like a cornbread with fennel seasoned upon it; in the Philippines, it’s akin to ladyfingers; in the homeland, Portugal, it’s very rustic and often used as a side to soup

Brown bread: rye or wheat bread; sometimes there’s molasses or coffee embedded; known as “whole meal bread” and admittedly one of those things that make you go “duh”

Bublik: yeasted bread rings of wheat flour, milk, yeast, butter, and egg whites, from Poland; they’re like really sweet Eastern European bagels

[spookzdoodlesstuff]

@spookuzm here!

This blog is mainly where i post random doodles cuz im lowkey scared to post them on my main lol

The tags I'll be using for the is #spookz doodles and #spooks skeletons

My skeletons:

Undertale

Marsh (Sans) and Chevalier (Papyrus)

Fluffy (Bara!Marsh) and Paladin (Bara! Chevalier)

Mallow (Bitty!Marsh)

Teddy (Horrortale Marsh) and Lancelot (Horrortale Chevalier)

Underfell

Crust (Sans) and Noir (Papyrus)

Loaf (Bara!Crust) and Magma (Bara!Noir)

Nugget (Bitty!Crust)

Butch (Horrorfell Crust) and his Papyrus (no name yet/Horrorfell Noir)

Underfell Purple(?)

Acai (Sans) and his Papyrus (no name yet)

Taro (Bara!Acai) and his Papyrus (no name yet)

Yam (Bitty!Acai)

Underswap

Cobalt (Sans) and Honey (Papyrus)

Outerfell Red

Antares (Sans) and Meteor (Papyrus)

Scutum (Bara!Antares) and his Papyrus (no name yet/Bara!Meteor)

Proxi (Bitty!Antares)

Outerfell Purple

Nebula (Sans) and Sagittarius (Papyrus)

Rigel (Bara!Nebula) and his Papyrus (no name yet/Bara!Sagittarius)

Pulsar (Bitty!Nebula)

Cygnus (Error!Nebula) [credit to vantalemons for making him!]

Birdtale

Crow (Sans) and his Papyrus (no name yet)

[breadandthread]

Upper Crust Round 1

[junipers-insects]

Is this how you feel when I reblog bara crust 60 times

I've learnt to tune it out

[nepaltoursandtravel]

A Foodie's Guide to Kathmandu: Best Local Dishes to Try

If you're a foodie planning a trip to Kathmandu, you're in for a treat. The capital city of Nepal is a melting pot of cultures, and its cuisine reflects this diversity. From spicy curries to savory snacks, there is no shortage of delicious food to try in Kathmandu. Here's a guide to some of the best local dishes you should try during your visit.

Try Momos:

No trip to Kathmandu is complete without trying momos. These steamed dumplings are filled with minced meat or vegetables and served with a spicy tomato-based sauce. You can find momos at almost every street corner in Kathmandu, but some of the best is served at local eateries like Momo Ghar and Bota Momo.

Savour Dal Bhat:

Dal bhat is a staple food of Nepal and an essential dish for every visitor to try. It comprises of steamed rice, lentil soup (dal), and vegetable or meat curry, served in generous portions, and you can ask for refills if you're still hungry. While you can find dal bhat in almost every restaurant in Kathmandu, some of the best places to try it are BhojanGriha and Krishnarpan.

Newari Khaja Set:

The Newari people are the indigenous inhabitants of the Kathmandu Valley, and their cuisine is a must-try. The Newari khaja set is a platter of traditional Newari snacks that includes bara (a lentil pancake), aalu chop (potato cutlet), chhoila (spicy grilled meat), and a variety of pickles. You can find Newari khaja set at local eateries like NewaLahana and Bhumi Restaurant.

Chatamari:

This is a traditional Newari pizza-like dish that is made with a rice flour crust and topped with minced meat, eggs, and vegetables. Chatamari is crispy on the outside and soft on the inside, and it's a favorite snack among locals. You can find chatamari at Newari restaurants like BhanchhaGhar and NhyooBajaa.

Juju Dhau:

Juju dhau is a creamy, sweet yogurt that originates from the Bhaktapur district of Kathmandu. Served in clay pots, this thick and slightly sour dessert is a favorite among locals. You can easily find juju dhau at local sweet shops such as JyapusChhen and Bhaktapur Thimi Sweet Shop.

There are numerous delectable dishes to try in Kathmandu, and the ones mentioned above are just a few of them. Whether you're a meat eater or a vegetarian, the city has a wide range of options to satisfy your cravings. Embark on a culinary journey in Kathmandu and relish the local cuisine to make your foodie adventure unforgettable. Get in touch with the best Tour Company in Kathmandu today!

[flurgerbla]

Psykbryt

Lastkaj 14

Cortex (freddie wadlings gamla band)

Grisen skriker

Charta 77

Asta kask

Dia psalma

Skräp

Och det är bara en del vad det gäller trallpunk, finns också såå mycket bra svensk käng och crust också

Stora delar av den här hemsidan skulle älska svensk punk om de kunde tänka sig att lyssna på musik på andra språk än engelska.

[iiyone]

(For prevent sample CGs make Tumblr crazy, I put the release announcement above, not the store URL.)

Game recommendation:No, Thank You!!!

No, Thank You!!! is a almost-look-like-a-bara-game-because-of-some-pursuable-hunks BL game. Which has two pursuable hairy hunks, good voice acting, explicit sex scenes.

Note: My recommendation is just about the Japanese version, I don’t know about how good/bad English translation is.

NTY!!! is rather “a novel game with romance option” than “a dating sim”. The story is about “people trying to live a better life, then failed.”. It’s bitter and dry, not a sweet love story. Most writers of NTY!!! were created “dark”, “depressing”, “unrelieved” bishojo games before. (Individual routes are written by male bishojo game writers except for sex scenes.)

Get back to talking about characters, Kouichi is my best. He’s not a “A man, with gelled hair, in the classy suits, wears scent” type, just ordinary middle-aged man keeps good body shape for his age, so cute when get embarrassed and averting his eyes. (it’s Japanese taste, Japanese people really loves shyness.) Haru (the protagonist) referred him as “Ossan” (in Japanese, “Pops” in English), followed with (maybe a bit too) playful attitude. Who can resist pseudo father-son relationship??? I can’t.

The fans say "Don’t play his route first”, in fact his route contains “reveals  everything” spoiler, but it’s totally up to you. I wasn’t a “save the strawberry on my shortcake for last” type person, and date-sim players often leave some pursuable characters their have no interest, like leftover pizza crust on the dish. (Story-wise, I highly recommend Ryu’s route. It’s most well written, satisfying scenario. Even I never find his appearance attractive…)

Here's a spoiler-free short story, a example for his fatherly cuteness.

[holmawayfromhome]

‘Där finns ingen dålig väder, bara dålig kläder.'

“There is no bad weather, only bad clothes.” Swedes LOVE to talk about the WEATHER so for Word Wednesday we’re going to talk all things VÄDER! 

Any conversation here usually starts by talking about what’s going on outside. While this isn’t too far off from any conversation I have with family back home, I catch myself continuously chatting about:

how gray it is

how cold it is

or that brief moment I thought saw actual sunlight! 

To get through the dreary & slushy winters, Swedes tend to take a more optimistic approach to how they discuss the days conditions such as using phrases like 'där finns ingen dålig väder, bara dålig kläder.'A prepared Swede is a happy Swede when it comes to the weather.

Currently, we have lost almost all of the ice and snow that covered the streets of Stockholm just a week ago! This last week we saw more sunshine than I have seen my entire trip (I even skipped on my vitamin D supplement this morning!). I would like to say that spring is not far ahead but I’m not about to risk jinxing anything! 

Bonus words - There are even different kinds of snow in Sweden 

Kramsnö - the perfect snowball making snow 

Pudersnö - the nice powdery snow

Skare - the frozen crust, top layer, of snow 

Dagsmeja - the snow thats melting from spring sunshine

Snökanon - the Swedish Nor’easter 

Slask - slush

Upplega - the technical term picturesque snow covered trees

- Molly 

[spookuzm]

DID I SAY 2 ART POSTS?? OOPS I MEANT 3 :P

[burgerdudes]

🏆 Burgerdudes presenterar Sveriges 100 Bästa Burgare 2023 🥇 Första plats: @funkychickenfoodtruck • Funky Chicken Food Truck gör fortfarande Sveriges bästa hamburgare, och kan nu stoltsera med ett hattrick då vi har gett dem denna utmärkelse tre år i rad! Och snacka om att det är välförtjänt. Vi på Burgerdudes har käkat tusentals burgare, men vi har ännu inte hittat något ställe som kommer i närheten av vad Funky Chicken levererar i Sverige. • Från den svarta trucken i Nacka Strand serveras burgare med en crust som vi inte hittat någon annanstans. Köttets stekyta är hypnotiskt krispig, och med en helt fantastisk smak. De väl valda ingredienserna lever i perfekt harmoni med varandra och du får otroligt mycket kärlek i varje tugga. Resultatet blir en smakexplosion som du bara inte får missa. • Ibland kan köerna vara riktigt långa, som under somrarna eller mitt i den mest hektiska lunchtimmen, men teamet i foodtrucken fungerar som en väloljad maskin och på bara några timmar kan hundratals burgare flyga ut ur luckan. Vårt enda tips är att komma tidigt och härda ut, för burgarna är värda all väntan. • Vi ses på Augustendalstorget den 23 januari när de öppnar för säsongen igen! ━ #burger #burgerdudes #sverigesbästaburgare (at Funky Chicken Food Truck) https://www.instagram.com/p/CnMGQHlDFSm/?igshid=NGJjMDIxMWI=

[yunitwer]

Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF. The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it's done. Vickys Roasterbag Chicken Chasseur GF DF EF SF NF. Vickys Ginger & Apple Muffins, GF DF … Vickys Pineapple Banana Loaf Cake, GF DF … Ingredients of Vickys Easter Carrot Cake Overnight Oats, GF DF EF SF NF It's of gluten-free rolled oats.

Make a large freezer or food bag into a piping bag by cutting half an inch off of one bottom corner. Before you jump to Vickys Breadsticks, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Choose To Consume. When it comes to the foods that you eat, you will recognize that your overall health can be.

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, vickys raisin loaf with bara brith conversion gf df ef sf nf. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it's done. Vickys Roasterbag Chicken Chasseur GF DF EF SF NF. Vickys Ginger & Apple Muffins, GF DF … Vickys Pineapple Banana Loaf Cake, GF DF … Ingredients of Vickys Easter Carrot Cake Overnight Oats, GF DF EF SF NF It's of gluten-free rolled oats.

Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys raisin loaf with bara brith conversion gf df ef sf nf using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF:

{Get of raisins.

{Prepare of potato starch - NOT flour.

{Make ready of sorghum flour.

{Make ready of millet flour.

{Get of xanthan gum.

{Take of & 1/4 tsp salt.

{Get of instant yeast (2 & 1/4 tsp).

{Make ready of ground cinnamon.

{Prepare of mixed spice - see my previously posted recipe.

{Make ready of warm water.

{Make ready of Stork block margarine, melted.

{Prepare of golden syrup / honey / agave nectar.

{Make ready of Vickys Egg Replacer mixed with 4 tbsp water.

{Make ready of another 2 tbsp margarine for coating after baking.

Bara brith (literally "mottled bread") is sometimes made with yeast but Mary's family recipe omits it, giving a wonderfully sticky texture. It is best spread with plenty of butter. Recipes Vickys No Meat Lentil Chilli, GF DF EF SF NF. You need of Salt & pepper.

Instructions to make Vickys Raisin Loaf with Bara Brith conversion GF DF EF SF NF:

Put the raisins in a bowl and cover with boiling water. Set aside overnight.

Preheat the oven to gas 4 / 180C / 350F and line a loaf tin with parchment paper and spray lightly with oil then dust with flour.

Put the flours, starch, xanthan gum, yeast, salt and spices in a bowl and whisk together well.

Beat in the warm water, melted margarine, syrup and egg replacer mixture until you form a smooth batter, cake batter consistency.

Drain the raisins well then stir into the batter.

Pour the batter into the loaf tin and smooth the top with the back of a wet spoon.

Bake for 45 - 55 minutes until golden and risen. If you remove the tin and tap the bottom of the loaf it should sound hollow when done. If the bottom of the loaf is still a bit damp after you remove the tin, put it back in the tin upsides down and bake a further 5 - 10 minutes. For a crusty loaf, return to the oven without the tin and bake a further 10 minutes.

Rub the entire loaf with extra margarine to soften the crust as it cools then let cool on a wire rack.

Slice when fully cooled. Wrap individual slices in clingfilm then again in foil to freeze for another day. Defrost then toast.

Tastes lovely toasted.

You can replace the individual flours with a store pre-mixed gluten-free flour blend but you'll need to adjust the liquid added. Use the raisin water if you need to add extra or some orange juice to kick up the flavour a bit works well. The batter should be like cake batter.

Substitutions for Bara Brith / Welsh Fruit Cake - use 300g mixed fruit in place of raisins, replace golden syrup with 100g soft brown sugar, use 350ml brewed tea in place of warm water and soak mixed fruit in that - drain tea straight into batter and mix before adding the fruit in. Glaze with warm runny honey.

Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF one at a time. Start cooking the pasta in boiling, salted water according to the pack instructions. Add the broccoli and sweetcorn to the pasta pan when the pasta is almost ready and cook them through. Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF. Please note that this dough was made by hand and not with a pasta machine.

So that's going to wrap this up with this special food vickys raisin loaf with bara brith conversion gf df ef sf nf recipe. Thanks so much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[kotas-dump]

Turtle teachers.

Raph:

He took your training to the next level. Pushing you harder than you wanted to go. Never accepting the words “I can’t” even if it left you tearing up. In the end.. you were able to do the thing you thought you couldn’t but he’d pissed you the fuck off.

So every training ended with a spar session. He’d ‘let’ you wail on him to get out the frustration.

But this time around you were actually causing him to back peddle. Chasing him around the room until his shell collided with the weigh rack and your gloved punch caught him clear across the face.

“HA!” You spat, smug. It was the first real hit you’d ever landed.

Raph’s eyes flick to you and there’s fire in them. “Alright. I see how it is. You want to play rough.” With a quick check of the damage done to his lip he puts his hands up. Lashing out so fast you barely manage to dodge the punches.

Dipping and ducking the barrage until you slide forward. He didn’t expect you to close the gap and he’s caught off-guard. Jumping up your head catches his chin in a surprise headbutt.

Staggering the big bara leaves himself open to another attack and you quickly spin, kicking the back of his leg and leaping out of the way as he falls.

“TIMBER!” You call out, cupping your gloved hands around your mouth. You close the gap again and jump up to sit on his chest.

Raphael’s to stunned to stop you.

“I FINALLY win.” You can’t help it. Rubbing your victory in his face makes his expression sour and he pushes you off of him.

“Yeah yeah. What do you want? A prize?” He scoffs and brushes himself off before helping you pull off the gloves.

There’s an idea. “I get a prize huh?” You’re to hyped up on the adrenaline and victory to be quiet. “How about...I finally get you to do whatever you want to me andddd the safe word is Knitting? That so-”

His hand is on your mouth faster than any of his punches. “Would you quiet down?” The words might be harsh but there’s laughter in his voice.

“Alright alright. Showers first and then you get your prize.” Defeated Raph removes his hand from your mouth. “Shower. Now.” Slapping your ass you yelp and stumble off toward the bathroom, rubbing the slapped cheek.

----

Leo:

He was trying to teach you to meditate but all you could do was think of how close he was. You could hear those deep breaths beside you and imagining him sitting beside you just within arms reach.. and your thoughts went straight into the gutter.

Sensing something wrong he cracked an eye open and glanced over. You wer sitting there, toes curling and uncurling as you bit down on your lip. “You have to clear your mind.” Leo reminds you.

A hot blush rises to your cheeks and you smile but manage to keep your eyes closed. Busted. “That’s a little bit hard to do with you right there.”

“Do you want me to leave?”There’s a smirk in his voice.

“What? No!” opening your eyes you look around but you don’t see him. Where’d he go?

His hands touch your shoulders and you nearly jump out of your skin. “Relax.” He soothes. “Try again.”

Swallowing you turn back around and close your eyes. His hands still on your shoulders, working the muscles and slowly creeping down your back. With a sigh your shoulders slump forward you can hear his low chuckle behind you as he continues massaging your back.

“I can’t tell if you’re intentionally making this harder or actually trying to help.” Your voice comes out small.

“Though hardship you grow and learn.” Leo says, openly mocking the ‘wise old karate master’ tone.

Rounding on him you throw yourself at him. “I can’t focus with you touching me.”You snap, bapping him on the nose with your finger.

The ninja smirks, arms trapping you and pressing you against him. “Your focus isn’t the problem. I think it’s the task. How about a break?” The words whisper promise and he leans down to kiss you.

---

Mikey:

“No no babe. Angelcakes. You can’t just mash all the buttons. You have to do combos. Like this.” Mikey holds the controller out again, showing you the combo that knocks your character off their feet.

Huffing you try again. Frustration building when you don’t get the combo right. “Oh who cares. I don’t have to have tact to beat you at this game.” You tease.

Mocking hurt he slaps a hand over his chest. “I thought you wanted to learn the ways of video games. You came to me. The master of this rare art form. I took you in as a diciple, began the ancient ritual of-”

“FATALITY!”

His head spins to the screen in surprise. While he’d gone on his little tirade you button mashed his character to death.

“See. Hitting random buttons works sometimes.” Shooting him a playful glare you climb into his lap. “Round two?”

“Oh you’re on.” Mikey says. He’s already picking out his character and you two square off again.

You don’t intend to let him win and he’s getting close to knocking your character out. Leaning back you start whispering in his ear. Distracting him with pizza talk and whispered bribes of pepperoni stuffed crust.

Mikey swallows and you swear there’s a bead of sweat on his brow as his eyes remained firmly fixated on the screen. “P-pepperoni stuffed?” His voice is weak, quivering but he’s not going down without a fight.

There’s a small opening and your small fingers press the buttons randomly. Sending his character to the ground where you finish him off.  Jumping to your feet you throw your arms into the air, tossing the controller on the couch. “OH  yeah! I WON! Nothing but skillz baby.” Laughing you pull him off the couch but his expression is sad.

“Does this mean i’m not getting pizza?” He asks, heartbroken.

Melting at his puppy dog eyes you sandwich his face between your hands. “You can have whatever you want on your pizza.”

Those crystal blue eyes go wide and a huge smile breaks out. “Pepperoni stuffed crust with extra cheese?”

Nodding you bite your lip, speaking just a breath away from his own. “Pepperoni stuffed with extra cheese.”

Blinking his expression molds into confusion. “Wait- are you- are we still talking about pizza here cause-”

Silencing him with a kiss you wrap your arms around his neck. A giddy laugh escapes him when you pull away.

Lifting you up he wraps your legs around him and races off to his room.

---

Don:

Yelping you snatch your finger away from the tech, sticking it in your mouth as Donnie laughs behind you. You were sitting in his lap and trying to help him with some small tech repairs like he’d taught you. Key word: Trying. You’d shocked yourself for the third time.

“There’s still power connected to it. Here. Let me.” He reaches around you to seize control of the situation and you let him. Easily fixing the problem and putting the device back together. “There. All done.”

Frowning you turn around and stare up at him, pouting.

“What?” He laughs nervously, moving the device to the side with a slight tremor in his hand. It was always hard to tell what you’d do when you got pouty.

“You always do things for me.” Pointing it out you gesture to the tech. “You never just let me do it. Even if i’m failing.”

The turtle stutters and swallows. “W-well I mean...that’s just- You were- I’m not the best teacher. Sorry.”

Narrowing your eyes at him you shift, straddling him.  His eyes are on you in an instant. Curiosity in them. Leaning in you grab his suspenders and yank him forward. Whispering low and seductively in his ear as he moves to push his glasses back into place.

Donnie turns to look at the curtain sectioning off his lab but you grab his chin, turning it back towards you. “You’re going to sit there and let me do it.”

“D-do what?” He questions. The look in your eyes had his heart racing and you know it.

“You’ll see~.”

[pizztonspeedshop]

Surdegsbröd för hela veckan. Undrar om människor tänker på att jäsningsprocessen i ”vanligt” bröd är alldeles för stressad och inte utvecklar merparten av näringsämnena som finns i mjölet? I vanligt industribakat bröd tillsätts det i stället en massa E ämnen, vitaminer och mineraler - helt bakvänt tycker jag när man kan baka surdegsbröd själv med bara mjöl, vatten och salt 😊 . . . #surdeg #surdegsbröd #hembakat #gottsomfan #microbes #acidity #flour #flourwatersalt #chewey #crust #breadmeanslife #sourdough #sourdoughbread #sourdoughstarter #sourdoughbaking (på/i Pizzton's Speedshop) https://www.instagram.com/p/B8oW5Dtl1EQ/?igshid=kyuun3mumm0x

[keru-lowry]

OOC Meme

● Birthday: July 26th ● Gender: Male ● Relationship status: In a Relationship ● Favorite color: Red, Blue, Black, Purple. ● Pets: A doggo named Bruno(Dalmatian Terrier) and another doggo named Candy(Shih Tzu ● Wake up time:NEVER (8-10am) ● Love or lust?: Both ● Favorite food: Uhh a favorite? Probably burgers cause they’re great. OH THIN CRUST PIZZA. ● Met a celebrity?: Myself. Uhh in all reality not that I can recall. ● Last song listened to: Demons - Imagine Dragons ● First kiss: ...It...hasn’t happened yet. >.>;; ● Tall or short: 5′9!

Tagged by: @lauranis

Tagging: @khujatotayuun, @dayst-ffxiv @merlthor @valourheart-xiv @thetreewaffle @cherry-bara uhh. Not sure who else. TAG YERSELVES AND BLAME ME.