#farfel

[ask-these-fantrolls]

Who’s the Miss Sweety candy troll on the background?

ƐThat would be me Darling! It is so nice to meet you, I'm Farfel! I just know we'll get along amazingly!!>

[karniss-bg3]

🎶I wanna see my spider boi🎶

(Here he comes)

Oh LAWDY he comin'! 🎶Here he comes, here comes speed drider, he's a drider with eight legs. He's a drider and he's gonna be chasin' after heretics. He's gainin' on ya so ya better look alive, Praise his Majesty if you're gonna survive. Go speed drider, go speed drider, go speed drider, GO!🎶

[mood2you]

"steakhouse butter stunting" this pasta

[eunoiareview]

the horror of the grecian urn

—frollicking, rotund, round the ceramic shape, the lovers, stuck lovers, cry out. cry out nothingness. lips shape early words as early morning birds try falling. fall short. they are the letter v (m) and nothing more. what good is having painted wings? a captured smile? what good does the dead poet do? now, perhaps, the camera flash could catechize on stillness. still-horrors could cauterize the…

[trebo]

u shouldn’t love me 😢😢😢 nobody should 😢😢😢

Farley Granger as Franz Mahler Senso (1954) dir. Luchino Visconti

[allgoodmusic]

I wonder if Alex from Flaming Pablum ever shopped here.

[020755]

Peach Farfel for Passover - crowd favorite

  This is most definitely a “must have” Passover recipe.  It has been a winning no no recipe ever since my friend Audrey gave it to me many years ago. This one is probably one of the most favorite Passover staples. Recipes are funny in that -they tend to spread out to a wide group of people and people start passing them down to their people and so forth and so on and before you know it no one…

[transhuman-priestess]

IMPORTANT QUESTION

[trebo]

dawg this gotta be my favourite pic of him from the movie fhjdskfhdjkshfsdk

[ask-these-fantrolls]

Who would host their partner if something were to happen to their hive. (District blackout/bombing/general hive problems)

{Oooh lemmi give you a few OptionsTM :D

Bel would host you at his hive even if he didn't know you well, so he'd DEFINITELY offer a partner a place to stay!

Ceupid, of course, practically lives with his mate Sidere already! They switch between apartments but hosting each other would be no sweat

It would depend on the partner, but if Artume considered you one of his treasures, he would think it's irrisponsible to not keep you safe and in his grasp

Dri would let you stay, of course. But he's make you feel terrible about the whole time! Teasing you for needing him and all that. UNLESS you were his mate Elymaz, in which case he would be so tickled to have him there!

Farfel would let you in... but the problem would be letting you out

Here's hoping you don't get weirded out about Harona having a separate bed for her puppet. Or for him moving on his own when he has his nightly lament about missing is skull

Totally! Kokoro loves you and wuld love to take care of you.

Lastly, Teruqa would be totally fine with letting a partner stay with him, but it's more because he knows how terrible it is to not have a safe place to live.]

[oldshowbiz]

Bring Me the Head of Farfel Garcia

[leedleman]

Was commissioned to draw Lead Farfel @chgreenblatt

[trebo]

FARLEY PFP LETS GOOOO

new temporary gay pride discord pfp

[rwby-encrusted-blog]

Jaune: Look, Breakfast Sausage links are S-tier, but Sausage Patties are B-tier.

Olivia: They're the same thing!

Saphron: They are not The same thing! You wouldn't put Rotini above Farfelle! That's just sacrilege!

Jaune: Gods, you might as well say that mashed potatoes are the same as Potatoes O'Brian

Olivia: Patties and links taste the same! All pasta has the same mouth feel!

Saphron: It's a texture thing, and the way Sauce clings to the pasta!

Olivia: I don't care about it!

Jaune: Just say your favorite pasta is Penne Lisce!

Olivia: IT'S ALL THE SAME, SO YEAH IT IS! TIED WITH EVERYTHING ELSE!

Papa Arc: Olivia, you're excommunicated from the family. I'm gonna need your Gun and Your Badge.

[tildeathiwillwrite]

Tag Game: WIP Folder Titles

Thank you to @illarian-rambling for the tag! I could've sworn I'd done this one before, but the post seems to have eluded me, so I'll just list everything out again.

Rules: Post the names of all the files in your WIP folder, regardless of how non-descriptive or ridiculous. Let people send you an ask with the title that most intrigues them, and then post a little snippet or tell them something about it! And then tag as many people as you have WIPs.

Original:

Trials of the Six

Trials of the Six: Legends

The Legend of Orian Goldeneye

The Hunter, the Myth and the Cure

The Watcher and the Thief

Forsaken: The Doomed City

Forsaken: The Lost Island

City of Mechanicals

Of Wings, Blade and Shadow

The Cardinal Points

The Fallen Cyborg

The Myroir Chronicles

The Royal, the Mercenary, and the Shadow

Fairytale Fantasy Urban Adventure

Fairytale Steampunk Adventure Romance

Horror/Fantasy/Mystery Story

Untitled Fantasy #1

Fanfiction:

Farfell: The Silver Dragon

Demigods of the Death Gate: Dry

Demigods of the Death Gate: Defy

Demigods of the Death Gate: Decay

Demigods of the Death Gate: Drenched

Demigods of the Death Gate: Demons

The Assassin and the Dragonlance

Cinderheart

Portal Whump Fic

Disclaimer: A lot of these folders (the ones without proper working titles) consist of a single word document containing the concept and/or idea dump I had for that story. Usually after I had a dream about it. I don't think I added those the last time I was tagged, but here we are now lol

Umm....this is a lot of people to tag...😅 26 WIPs... I mean it's only 10 if you count the ones I'm actually working on so that's how many people I'm going to tag.

Gently tagging @faytelumos @scaewolf @hufflepuffwritingstuff2 @moonandris @phoenixradiant

@diabolical-blue @pluppsauthor @stargazer-luna @spitefulbull @gummybugg and open tag! :D

[ourrecipebook]

Caramelized Cauliflower Pasta with Caper Butter

Serving: 2-3

Ingredients

200 g of pasta*, I used strozzapreti (gluten-free if needed)

½ large cauliflower, divided into florets

4 baby zucchini (optional), sliced

2 garlic cloves, very finely diced

2-3 tbsp extra virgin olive oil + more to grill vegetables

3 tbsp capers, chopped finely + a few whole to decorate

3 tbsp lemon juice + zest

smoked salt, to taste

black pepper, to taste

mild-heat chilli flakes (I used Turkish pul biber)

2 tsbp of toasted breadcrumbs from crusty white bread**, seasoned with salt

a handful of fresh mint leaves

1 tbsp pine nuts, toasted on a dry pan

Directions

Heat up a griddle pan on the stove (you can also use a BBQ for this or an oven at 400° F / 200° C). Cut cauliflower florets into halves. Brush them with a bit of olive oil and season with smoked salt. Arrange cauliflower pieces cut side down on a hot pan and do not turn over until they caramelize nicely. Then pop them to the other side for a few minutes. They will end up with a bit of a crunch but won’t be raw. Do the same with your zucchini slices (if using). Set aside.

Cook pasta al dente and drain.

In a small bowl, combine chopped capers with 2 tbsp of lemon juice and 1 tbsp of olive oil. Season with salt and pepper and mix well.

Warm up the remaining tablespoon (or two if you don’t mind a bit more oil) of olive oil on a medium size pan. Once warm, add finely diced garlic and let it cook for 1-2 minutes. Make sure you stir it all the time as garlic burns easily, especially when chopped that finely. Turn off the heat and add caper ‘butter’ mixture to the sautéed garlic. Stir well.

Add drained pasta to the pan and mix it around well to coat it in the caper ‘butter’. Add grilled vegetables and mix well.

Serve with a sprinkling of toasted pine nuts, lemon zest, chili flakes, breadcrumbs and fresh mint.

Notes

As this dish isn’t one of those with a large amount of sauce, it is best to use the type of pasta which has fairly large and smooth surface area like: strozzapreti, farfelle, penne, rigatoni or pappardelle.

I made my breadcrumbs by slicing 2 day old crusty bread into very thin slices and then toasting them on a hot griddle pan brushed with a bit of olive oil. I toasted them on both sides until nicely browned, cooled them and then crushed them in a pestle and mortar.

(Source)