#fresh coriander seeds

[fieriframes]

[Whole coriander seed. Coriander. Very nice. Jalapeños with and without seeds and some fresh garlic. Solitary game is governed by two polar laws. I like it. Throw them in the cooler for about three days.]

[askwhatsforlunch]

Cilantro Lamb and Broad Bean Soup

On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!

Ingredients (serves 2):

2 heaped teaspoons Capon Fat 

1 teaspoon Graines à Roussir

300 grams/10.5 ounces leftover Roast Lamb 

a small bunch fresh Cilantro 

1 garlic clove, minced

1/2 teaspoon freshly cracked black pepper

2 tablespoons sweet soy sauce

1 1/4 litre/5 cups water

1 cup frozen broad beans

1 tablespoon demerara sugar

Melt Capon Fat in a large pot over medium-high heat.

In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.

Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.

Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.

Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.

Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.

Once cooled, peel broad beans.

Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.

Add broad beans, and gradually stir in remaining water. Bring to the boil.

Finely chop remaining Garden Cilantro.

Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,

[yashshreeseosworld]

Buy Organic Ground Spices – Online Spice Store in USA

Discover powdered perfection at your spice store near me! Shop hing powder, ground coriander, ground ginger, turmeric powder, and roasted ground cumin today!

[shrijainternational]

[jrpimpex99]

JRP Impex: Top Exporter of High-Quality Coriander Seeds (Dhaniya) from India 

India is famous for its spices, and coriander seeds, or Dhaniya, are one of the most popular and flavorful. JRP Impex is proud to be a top supplier and exporter of high-quality coriander seeds. With a focus on freshness and purity, we bring the authentic taste of Indian spices to kitchens around the world. 

What Makes Coriander Seeds Special? 

Coriander seeds are well-loved for their warm, citrus-like flavor and rich aroma. They are a key ingredient in cooking and are used in many dishes, from curries and soups to pickles and spice blends. 

Our coriander seeds are carefully selected from trusted farms, ensuring that they are clean, fresh, and full of flavor. 

How JRP Impex Ensures Quality 

We process coriander seeds in our modern facilities, following strict quality standards to retain their natural goodness. Whether the seeds are whole or ground into powder, we make sure they stay fresh and full of their essential oils. 

Every step, from cleaning and drying to grinding and packaging, is handled with care to ensure that the seeds meet international quality standards. 

A Global Reach 

JRP Impex delivers coriander seeds to customers all over the world, including Asia, Europe, and the Middle East. We make sure our products reach you on time, no matter where you are. 

Our customers include spice manufacturers, food processors, restaurants, and retailers. No matter your need, we have the right coriander product for you. 

Why Choose JRP Impex? 

At JRP Impex, we believe in offering only the best. Our coriander seeds are full of natural flavor and aroma, perfect for bringing out the best in your dishes. We work directly with farmers to ensure that our products are sustainably sourced and of the highest quality. Our prices are competitive, making it easy for businesses of all sizes to afford premium spices. Plus, we deliver your orders quickly and reliably, so you can count on us every time. 

A Closer Look at Coriander 

Coriander, scientifically known as Coriandrum sativum, is a plant from the parsley family. Its seeds are round, plump, and brown, packed with natural oils that give them a strong and unique flavor. Both the seeds and leaves of coriander are widely used in cooking. 

In Indian cooking, coriander is one of the most used spices, enhancing the flavor of curries, soups, and pickles. It is not only delicious but also good for digestion and overall health. 

Experience the True Taste of Indian Spices 

JRP Impex brings the authentic taste of Indian coriander seeds to your doorstep. Whether you’re a chef, a business owner, or someone who loves cooking, our coriander seeds will help you create amazing dishes. 

Trust JRP Impex for fresh, high-quality coriander seeds that deliver the best flavor every time. Contact us today to place your order! 

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[thecapricunt1616]

Coriander (c.b. one-shot)

Snippet (more BTC): “I thought you'd never ask. I’m gonna go to the back office and wait. If you think you know what I need, then come on back. If you don’t want to, we can just pretend this never happened mm?” you got up, making sure to sway your hips a tad more as you went to the back office. You pushed the door shut behind you and dropped your tote under the desk, sitting down on it and leaning back against the wall. He came in 2 minutes later, cheeks red, biting his lip as he opened the door and saw you sitting on the desk.”

♡ Chapter Inspo: Love, health, immortality, and protection. Tie fresh coriander with a ribbon and hang in the home to bring peace & protection. Add to love charms and spells to bring romance or use in ritual work to ease the pain of a broken love affair. Promotes peace among those who are unable to get along. Use the seeds in love sachets and spells. ♡ Summary: You are in a FWB situation with Richie, Mikey dies - Carmy comes home to run The Beef, and suddenly...you find yourself in a FWB situation with Carmy as well, what happens when Carmy makes you two official in secret so he can have you all to himself? ♡ W/C: 5.3K+ ♡ Posted Date: 05/29/2024 ♡ A/N: Hellooooo! Happy day 4/7 of the Capri 200 Follower Celebration Extravaganza!!! You can find said extravaganza ♡Here♡ this celebration will be going until next Sunday (06/02/24) so get your requests in! Here's another celebration ask on the books! This ask is from a sweet anon, ask can be found right ♡Here♡ - Thank you so much for your request! As you can tell by the word count I got very inspired! I hope you enjoy :D This could easily have a part 2 so if you want one, just let me know in the comments This is kind of a Richie/Carmy thing i've never written Richie before and I had a whole lot of fun doing so! ♡ Warnings for BTC: Swearing, FWB Relationships, Smoking, Usual TB trigger warnings, Asshole!Carmy (kinda), Angst, No real comfort to be found in the end, Age gap relationships, Rough sex, smutsmutsmut, No uses of Y/N, Reader not described (pics are for vibes only)

♡ 𝐌𝐲 𝐋𝐢𝐧𝐤𝐬 ♡ ➵ 𝐂𝐡𝐞𝐜𝐤 𝐨𝐮𝐭 𝐦𝐲 𝐌𝐚𝐬𝐭𝐞𝐫𝐩𝐨𝐬𝐭 ♡ ➵ 𝐂𝐚𝐩𝐫𝐢𝐂𝐚𝐫𝐦𝐲 𝐨𝐧𝐞-𝐬𝐡𝐨𝐭 𝐥𝐚𝐧𝐝𝐢𝐧𝐠 𝐩𝐚𝐠𝐞 ♡ ➵ 𝘊𝘭𝘪𝘤𝘬 𝘮𝘦 𝘵𝘰 𝘳𝘦𝘲𝘶𝘦𝘴𝘵 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 / 𝘤𝘩𝘢𝘵 ♡ ➵ 𝐏𝐫𝐨𝐦𝐩𝐭 𝐥𝐢𝐬𝐭 𝐟𝐨𝐫 𝐫𝐞𝐪𝐮𝐞𝐬𝐭𝐬 ♡

You had been working at The Bear since it was The Beef. 3 months before Mikey died, you were hired as a food runner. You’d met Mike maybe twice? Both times, the guy was high out of his mind- so you couldn’t say much about his character. 

Richie on the other hand, was flirty. He was handsome, he was funny, he had a huge cock. You were in your third year of college, Richie was smitten with your girlish charm, and you’d fucked those 3 months pretty consistently - until Carmy came back to Chicago. 

You’d been warned his ‘cousin’ was a big shot NYC chef, ‘Michelin Starred’ Richie said one night while fucking your brains out after a stressful shift as he smoked a cigarette in his shitty, dimly lit apartment. Puffs of smoke left his lips as your ass bounced against his hips and he rambled on about what had pissed him off today, 

“Ye’ sweetheart- fuck-“ he took a long inhale before continuing -  “mm’y’fuckin tight baby- shit-“ he stuttered as your pussy clenched around his cock firmly as your second orgasm washed over you, thighs shivering. “Thaaas it- huh? Gooood girl. Knew y’could do it babygirl” he kissed the dimple on your spine as you shivered, tendrils of smoke trailing up your back and over your hips. 

He then sat up, casually taking another drag, tightening his non-dominant hand around your hip so there would be little fingertip bruises once more over the yellowing hearing ones, and continued, his bruising pace getting rougher and quicker as he continued chasing his own orgasm. 

The meat of your ass and the skin of his hips made smacking sounds as they came together. Pathetic little whines drag from your lips with each rough kiss the tip of his cock gave your cervix as he just continued talking like he wasn’t using you like a fuck doll. 

“he uh, has a Michelin star- whatever that means? He’s a little prick. Guess that’s ahh-fuck- that’s why Mike left it t’him- he knows how t’make fancy shit- little fuckin’ Eleven Madison Park dickhead”  he grunted as he filled you up, spanking you roughly for good measure. 

“Good girl. Always take it like a little whore mm?” He puts out his cigarette in the ashtray. He pats your hip gently as he pulls out, collapsing next to you with an old man grunt that you always teased him for. “Ey’ sweet girl, Y’wanna rub my back since I fucked y’so good mm? So I won’t be sore at work tomorrow?” He pulled you close, kissing your neck, his stubble making you shiver as cum leaked down your beard-burned thighs. 

That was how you spent one to three nights a week since you’d started working at The Beef. 

Then, Carmy came. For the first 6 or so months, it was business as usual for you and Richie. Quiet spanks on the ass as you walked by him during rush as you brought food out to a customer, sometimes letting him fuck your face in the back alley as he went on about what an asshole Carmen was being that day. 

You just took it, the fighting, the bickering, the sexual tension. You were the go-between for the both of them, when they weren’t talking Richie would bug you to go tell Carmy what he needed to say. “Immature asshole” you’d call him at the end of the day as he knelt between your thighs in that same shitty apartment, sucking on your clit while his beard scratched up your thighs. He’d just chuckle into you, squeezing your thighs amusedly with his large hands. 

Then one day, you were in the dry storage, grabbing something for Marcus that was on the bottom shelf and heavy. You were bent over, trying to tug it out and the door shut behind you.  “Hey- sorry just gonna reach over you-“ Carmy. When you felt him press against your ass like that, his tattooed hand resting on your hip. You felt heat rushing straight for your core, your stomach flipping and fluttering.

Then, you started making moves. A brush of the hand here, a smile there, a giggle at one of his dorky jokes no one else bothered to pay attention to, of course, he noticed. The young piece of ass that used to spend all day giggling and shooting the shit with his older cousin was into him now. The first night it happened, you made sure to pick up a double on a day you usually didn’t go home with Richie, and while everyone except Carmy did their best to rush out the door as soon as they possibly could, you stuck behind. 

You went to the bathroom, fixed up your hair, and your makeup not enough to be noticeable to a guy that you’d changed, but enough to look fresh. You put on some more lipgloss, freshening up your body spray and hiking your tote bag onto your shoulder before heading out of the ladies' room into the back-of-house. You heard the swish swish of a scrub brush, and the plopping of water - and knew Carmy was still in there scrubbing something. When you turned the corner to see him on his hands and knees, muscular arms flexing as he really scrubbed that floor. You could tell there was something….about Carmen Berzatto. 

It wasn’t just the fact his brother died, it wasn’t this strange stoic seriousness he had at not even 35, it was something else. Dedication, maybe? But you weren't sure to what because not a day went by without referring to the restaurant as ‘a shithole with decent sandwiches’ - you knew he was just keeping it running because it’s what Cicero wanted and no one denied that man. But you wanted to see if that dedication or learning ability translated into the bedroom. “Damn- You could eat off that grout” you teased. His head popped up, blue eyes twinkling under the iridescent lights.

This damn family and their pretty eyes

“The hell you still doin’ here? Y’shift ended what-” he looked at the clock, “An hour and six minutes ago” he continued scrubbing at the tile with the tiny little brush. 

“Oh you memorized my shift schedule?” you teased, a small smile on your lips. You were towering over him, being sure to block his light so he would give you his attention once more.

“I make the schedule, yeah I know when my employees work” he looked up at you again “n’y’re in my light” he pushed his greasy curls out of his way with his dry hand. 

“Mmm- last I checked Chef Syd did the scheduling- unless…that changed?” you asked and he looked back at the floor, scrubbing over the same spot he had been since you came over here. 

He made a little ‘mm’ noise and was quiet for a few moments as he continued to scrub. “So why are you still here if y’not gettin’ paid?” he asked again. You crouched next to him, hugging your knees and he stopped, looking over at you. He could smell your perfume perfectly, your lipgloss glitter was shimmering in the light. He could very well near smell the mint coming off of your breath from the gum you had chewed an hour earlier. He swallowed thickly, blinking a few times how he did when he was confused he noticed and his eyes fan to your lips before back up to your eyes. “Uh-”

You cut him off “Cause I haven’t met you, Carmy. We haven’t talked, Why’s that?” you question with a small, innocent smile. It was true, he all but ignored you while he’d been here. The only time he spoke to you was when he absolutely had to tell you something or when he was assigning you your morning tasks when you first got in. 

“W-What d’you wanna know?” he asked, tongue darting out to quickly wet his lips. He was nervous. 

“Why do you ignore me for starts” you jet your bottom lip slightly out into a little barely there pout for added effect, “Tina asked me a few days ago what I did, so what did I do Carmy?” you ask gently. You knew it was because you caught him staring at you so often he thought you thought he was a creep, but you thought it was adorable how flustered he got when he’d been caught and quickly tried to make it look like he’d been focused on something else. 

“Nothin- nothin’ y-you didn’t do anything m’sorry I made you feel- what’re you-” he trailed off as you gently fixed his Saint Anthony chain so it was facing front, carefully slipping your finger under the loop and pinching it between your forefinger and thumb, adjusting the clasp to be at the back of his neck. 

“Sorry, small things like that bug me, I think little things bug you too, Carm” you said softly. His cheeks were getting pink, his pupils were widening. Your plan was working. “Is this ok?” you gently fixed the sleeve of his t-shirt over his bicep, the fabric deliciously stretching over his buff arm 

“Mhmm” he muttered, breath catching as your hand trailed up his shoulder and resting there. “Did you um- did you need something…” he asked, voice that delicious kind of soft you adored. 

“I thought you'd never ask. I’m gonna go to the back office and wait. If you think you know what I need, then come on back. If you don’t want to, we can just pretend this never happened mm?” you got up, making sure to sway your hips a tad more as you went to the back office. You pushed the door shut behind you and dropped your tote under the desk, sitting down on it and leaning back against the wall. He came in 2 minutes later, cheeks red, biting his lip as he opened the door and saw you sitting on the desk.

He blinked rapidly, as if he couldn't believe what he was seeing “Jesus Christ” he muttered to himself, shutting the door behind him. “Y-y’re sure. Like- wait you mean- you mean you want me t-” 

“Do whatever you want with me, chef,” you told him in a sultry tone, watching him closely as he walked over. You’d assumed he’d be just like Richie, rough, unforgiving, and sometimes even a little mean, but the way he cupped your cheek was…gentle. 

“Are you sure you want this? M’y’r boss..I don’ want you t’feel like i’m…making you, ‘er somethin’” he ran his thumb over your cheekbone. He was so close that you could smell the cigarette smoke on his breath as well as the musky scent of the long workday mixed with his cologne. You were nearly put in a trance by it. In response, you gently rest your palm on the back of his neck, pulling him closer and giving him a gentle kiss. 

He leaned forward, resting his hand on the side of your thigh and kissing you back, his lips hesitant on yours at first but when he felt your tongue swipe his bottom lip, his hand moved to your shoulder and gently squeezed as he opened his mouth, tongue darting out to find yours. He moaned softly at your taste, his breath coming out in small hot puffs that fanned your upper lip as you explored his mouth with your tongue. His hand that was on the desk gently moved to your hip, giving a tentative squeeze. You grabbed it, bringing it to your breast and with your hand over his, guiding him to squeeze and massage it. 

He let out a little hum of realization and did as you asked, only able to do so much with a t-shirt bra and work shirt, he with trembling hands tugged at the bottom of your navy blue The Beef t-shirt, asking for permission to take it off. You pulled away, swiftly taking off the shirt and reconnecting your lips with his. Your hands made your way behind your back, unhooking your bra and pulling it off, bringing both of his hands to your breasts. You whine softly as he pinches and rolls your nipples between his fingers, the action making them even harder and perkier. He kissed down your jaw, nipping gently and sucking on the sensitive skin. 

Richie can’t know this happened 

“N-no marks babe- kay?” you said a bit breathlessly, hand trailing up to gently tug at his hair. He hummed in response, kissing down and mouthing over the hickeys Richie had left earlier in the week. You bit your lip as he continued to roll and tug your nipples kissing down your neck and when he finally got to your breasts you heard him mutter

“So fuckin perfect” before he took one of your perky abused nipples into his mouth, lightly sucking as you combed through his curls, taking out all the knots with your nimble fingers. With his other hand, he continued to massage your other breast, causing a moan to fall from your lips. 

“You wanna fuck me? Mm? Right here over the desk? You can go as hard as you want yea?” you told him, it was nice that he was spending so much time dedicated to making you feel good, but were confused why he hadn’t just…bent you over and gotten it over with by now like Richie usually did when you fucked at work. 

He pulled off with a pop, looking up at you with those wide eyes that had been darkened with lust. “Uh- Can I taste you..instead?” he asked shyly, resting his chin on your sternum gently, his hot breath puffing from his nose and tickling your chest. You raised your brows, looking at the clock - wasn’t he exhausted?! If he ate you out, that would be what - another 15 minutes on top of him getting off, would probably be another 20, so you both wouldn’t be getting out of there until 1:30 or so. 

Well, if it's what he wants.

“Sure honey” You got up, slipping out of the sweats you took the train home in usually, setting them on the desk to sit on and pushing your panties down as well after kicking off your Ugg slipper shoe-type things and sitting back on the desk, spreading your thighs for him and resting one of your heels on the edge. His mouth parted slightly, nearly dropping to his knees, his curls falling in front of his eyes but he didn’t seem to care as he kissed your inner thighs, almost enjoying his time getting you worked up. He gently sucked on your nether lip, groaning lightly at your flavor. Your mouth drops as you watch him, fully blissed out as he laps at your wet folds.

“Holy shit Carmy” you breathe, gently pushing his bangs back so you could see his pretty blue eyes once again. He looks up at you, sandy brown long lashes nearly touching his bushy brows as he connects his mouth with your clit, flicking his tongue over it and running his jaw back and forth messily, a mix of drool and your arousal running over his chin. “Wow feels so good - doin’ so good Carmy” you breathe, head falling back in pleasure and breathing picking up. He was really good at this. When Richie was in the mood (AKA his back wasn't hurting, or his knees, or his shoulder) he would give you the pleasure of eating you out, and he did it well, he always made sure you came when he did it, and you never had to fake it with him.

You weren’t going to have to fake it with Carmy, either, because holy shit - he was amazing at this. You felt that familiar tightening within’ your stomach within minutes. He took one of your thighs, throwing it over his shoulder to give himself a better angle, and ran his tongue down, slipping it inside of your pussy and moaning as you gush over his tongue when his nose runs back and forth over your clit, stimulating it most deliciously. Your thigh twitched, toes curling, and a sharp moan comes from your throat, biting down roughly on your lip. “God- god Carmy, I’m cumming” you warn, Gripping his curls rougher which seemed to edge him on, rubbing you rougher with his nose and curling his tongue up against your gummy walls, wet lewd noises coming from between your thighs. 

Within moments there was a fire of pleasure shooting beneath your skin as you cried out in ecstasy. Your eyes rolled beneath your lids, letting go of his hair and gripping the desk instead with a crushing grip as he worked you through the intense waves of overstimulating delight that ripped through you relentlessly. He finished with a chaste kiss on your thigh before grabbing your bra and helping you put it on as well as your panties, even finding the shirt you’d thrown and shaking off the dust from the floor before handing it over. “That was uh…really good, thank you” he wiped his chin and lips with the back of his hand, rubbing it on the back of his jeans. You shamelessly stared at his crotch and noticed the hard bulge in his jeans before looking back up at him.

“You don’t want to get rid of that? I can suck you off if you want I have a hair tie” you said, holding up your wrist to show him. He shook his head, running a hand through his hair. 

“No- no you don’t owe me anything, I got what I needed don’worry. See y’tomorrow- make sure you leave through the back I already locked up the front” he said, leaving the office and closing the door behind him to give you some privacy. You sat in shock for a moment, blinking a few times. All he wanted from you was to eat you out? You’d never met another guy who simply ate you out and that was it - they’d always…expected something from you after, and of course, you gave it because you felt like they’d paid you a favor just by eating you out first even if you didn’t finish. You slip your work shirt back on, get up, and put on your sweats with shaky legs before slipping your shoes back on. 

It continued like this, the days you weren't fucking Richie, you were in the back office getting eaten until you nearly passed out. Until The Beef started getting renovated, then the days you weren’t getting your brains fucked out in Richie's bed, your thighs spread wide at odd hours of the morning on Carmens’ couch, some random cooking show playing in the background as he lapped at your pussy like a man starved on his knees in front of you after kissing down your body like you were a goddess to be worshipped. If you were quite honest, you liked this routine. It felt perfect for you, you knew where your feelings lay for both of the men, and it was a stable comfortable routine on both sides. 

For Richie, it was fun and flirtatious. Sneaky spanks when you came to visit and help him renovate the restaurant with Neil, rough makeout sessions in the back alley when he went out for a smoke, rough near bruising quickies in the soon-to-be walk-in freezer that hadn’t been set up yet, so it was a nice little private area you two could go. He’d even started stealing a kiss or two when you weren’t being sexual. He was protective of you, Carmy started noticing this. That was why a few weeks before the big opening, he had started being a bit more handsy with you. 

The two of you started spending a lot more time together, and you realized he was even opening up to you a bit more. He began asking to see you more often, taking you out with him when he had to run errands for the opening. When he took you with him to the restaurant supply store, he had his hand rested on your lower back, gently rubbing circles as he explained to you the difference between the bunch of different kinds of cutlery. You had been baffled that there were 11 different kinds of butter knives there and he explained to you the difference between them, as well as showed you which sets went together.

It was strange you were clenching your thighs together while a man chatted you up over silverware, but the way he guided your hand to hold them so you were doing it ‘properly’ when you picked one up to get a closer look, had your heart jumping to your throat. That specific encounter was the first time you’d been able to really fuck him, and also draw some dominance out of him as well. It wasn't even his day with you, he knew it - he very well knew this, but little did you know that was the reason why he did it. You rode him hard and fast in the back of his van in the parking lot, he’d made sure to move to a spot in the way back where no one else had been parked so the two of you didn’t get caught and thrown on a registry, of course.

So, that night when you had met up with Richie after he had made you dinner and bent you over the couch for your usual Wednesday night activities - by the first yank of your hips you squeaked, “Gentle - please, daddy, not too rough..” you were glad he was taking you from behind, because you couldn’t bare the confused sweet sorry look on his face. You never asked him to be gentle with you, of course he obliged- because it was all an act. Richie was a big softie, a teddy bear. He just liked to fool around and put on the big mean daddy act in the bedroom because it was fun for the both of you.t in the bedroom because it was fun for the both of you. But he would never really want to hurt you. 

“Wha’s wrong baby, mm? Why you hurtin’?” He held you up by your ribs, sweetly kissing your hairline as he thrusted slower and softer in and out of you, gently resting his lips against your forehead “was I too hard Monday? M’sorry my sweet girl” he rubbed over your breast gently as he continued his gentler strokes. His sweet girl. That caused your heart to sting a bit. You didn’t know that he liked you too, the same way you liked him. Unless it was just an act? You hope it was an act. 

“Yeah” you said, knees going weaker when he reached around your front and toyed with your clit, your hips bucking at the soreness Carmen had left you with earlier. 

“Yeah? Y’never been like this before sweetheart” he kissed over your neck, beard scratching at your skin. 

“Mm- s’okay- feels good- like it when it hurts like this” you rest your head back on his shoulder, closing your eyes and feeling a pit of guilt setting in your stomach. Would it hurt him if he found out you had started fooling around with Carmy? You hoped not, but couldn’t help but wonder. They were family. Most of all you would hope it wouldn’t make him insecure due to the much closer proximity Carmy and your ages were. You were so lost in your own head that you didn’t even realize he was finishing inside of you like normal moaning into your hair. 

“So good- such a good girl” he kissed your head. “go get cleaned up kid, gotta get outta here early t’day cus’ I needa go to Eva’s school play thing” he pats your ass gently and pulled out, leaving you draped over the arm of the couch naked from the waist down and cum leaking down your thighs. You shut your eyes for a moment, rubbing over your face before standing up and doing as he said. 

A little over a week later, Carmy asked you to go straight with him. Well. Not really, he asked you if you were fucking other people to which you gave a simple yes and he just said ‘oh…wish I could be the only one’ you teased him and asked if that meant you wanted to be together, just the two of you and he said yes. So, you stopped fucking Richie. You stopped letting him kiss you in dry storage - you stopped having your ass be available for slapping as he walked by. 

And man, was it hard. He looked like a sad puppy, a small pout coming to his lips when you turned your cheek causing him to kiss that instead of your lips. “ ‘ey-“ he turned your face towards him “where’s my kiss?” You just looked down at the floor, before turning and grabbing the bag of onions you’d been sent in there to get and saying 

“I don’t think we should keep doing this. We should…just work together.” As much as you hated to say it, you did. Then you left the dry storage, and Richie felt his heart crack slightly. Things with him felt way more real then with Carmy, but Carmy was the one who asked you to be his, so you just…went with who asked. You had thought that was the best choice. Even though you stomped on his heart that day, he still cracked jokes with you, and was the same sweet dork you worked with before you started hooking up, the sweet dork that made you want to hook up with him in the first place. 

2 days before the friends and family opening, Carmy invited you over to his so he could cook for you. You’d been able to have his cooking once before, when he’d had you come over right in front of Richie at The Beef, and held a spoon to your lips, a hand under your chin for you to try something he’d come up with. Tonight he was making his familys pasta, and when you’d got there you nearly jumped his bones when he was wearing a work shirt from The Beef. You’d never seen him in it before, he’d never worn it to work even though everyone else had to be wearing theirs.

 You had a joke with yourself that he knew how yummy and slutty he looked in those stupid plain white t’s so thats why he kept wearing them.

“Hey sexy” You’d said when he opened the door, standing on your toes to kiss him deeply. He hummed, pulling you inside quickly and shutting the door behind you both so no neighbors would see. He grabbed your ass with his palms, squeezing it and spanking you lightly.

“Hey pretty girl” he said, kissing your top lip messily “y’hungry, right? Dinners almost done” he carefully brushed your hair from your face, looking down into your eyes with one of his sweet smiles.

“Mm always hungry for the best chef in the worlds food” you mused, wrapping your arms around the back of his neck and playing with his curls “Why’d you never wear this at work, mm? Y’look sexy babe” you kissed his neck. He hummed, hands trailing up your back and palming over your ribs.

“Cause they’re itchy, and it’s laundry day” he said as you rubbed over his chest, grabbing at his pecks and squeezing at the flesh. He chuckled, brushing your hands “jesus someones handsy eh? He cupped your cheeks, angling your eyes towards him “food’ll burn, go wash up yeah? I’ll get y’plate ready” he pecked your lips and ran his hands down your front, grabbing your hand nd pressing it to his lips before heading back to the kitchen.

You followed as he said, going to the restroom and washing your hands as well as your makeup off with the makeup wipes that lived in his bathroom for you now, before going to his bedroom. You stepped out of your stupid waitress uniform, slipping on his white shirt that kissed just below your bum. You padded out to the kitchen, seeing him wiping the edge of your plates off with a paper towel, a kitchen rag over his shoulder. God, he looked so amazing in his element. “Hey” you said gently, going to hug him from behind 

“Hey sweet girl, just about done” he sprinkled some fresh parsley over the dish masterfully, before gently rubbing over the back of your hand and bringing it to his lips, kissing it. “How was the train?” he asked and you pulled away, walking over to his couch and sitting since he’d never bothered to get a kitchen table. 

“Okay, weirdo was playing a ukelele again” you plopped down, crossing your legs and looking over at the random dutch cooking program he had been watching from his station in the kitchen, “You speak dutch?” you asked, he chuckled and you weren’t sure at which statement. 

“No, I don’t, I just watch, and I know what they’re doin’ by the look usually.” he came over, setting a beautiful plate of pasta in your lap and sitting down with the small pot he used for sauce, that he’d mixed the noodles in half hazardly and twirled some of the noodles on the fork, taking a bite. 

Classic Carmy, serving you a Michelin Starred dish, and eating the leftover scraps. 

That was the night you really fell for him. Especially after he did the same thing that he did the first time the two of you hooked up, put you first. Even if he didn’t want you to touch him, even if he was too shy to cuddle you before you fell asleep. You really felt your heart crack open for him.

The night of friends and family, though, you may as well have been a stranger. No matter what you did that night to get his attention, he fully ignored you and snapped at you, and everyone, to ‘pick up your fucking pace’. You had never had him snap at you like this. All you wanted to do was go joke around with Richie, maybe pull him into the dry storage for a quick makeout - but you couldn’t, not anymore. You missed him. You missed your old man, as much as he despised you calling him that, you adored the way he frowned and spanked you in response to the name, telling you ‘it’s already unfair when we go out they think y’my daughter’ 

When you had find out that Carmy had been locked in the freezer - your first instict was to rush to the back of house, comfort him- tell him it would all be fine, but you knew you couldn’t do that, and it would piss him off if you did so. You were his well kept secret, and he wanted you to stay that way. You had found out from Syd, who was really the only one to know about your short-lived relationship - since Carmy seemed to be more open with her then he did with you - his supposed girlfriend. 

“He’s ok, he’s fine- look, just keep pace, ok, me and Richie will handle this - bring the plates from tinas station to table 11, ok?” she told you calmly, giving you a quick reassuring hug before whisking you off to do your job. You did as she said, putting on a smile and bringing the food out to the table, setting it down the way you’d been trained and telling them what was what before telling them to enjoy and heading back to the kitchen to pick up another round of food to bring out to an awaiting hungry group of patrons.

Three hours later, when the night was finally coming to a close- you decided it was a good time to go check on Carmy. All the guests had left, and it was just the staff at this point. You knew that the fire department was on the way since Richie had let everyone know they’d been called, and Syd was back there trying to calm him down. What you didn’t know, was Syd had told Carmy to hold on for a moment because she was gonna go tell her father goodbye and thank him for coming, so he had been left all alone in the back of house, in the freezer.

You walked in, hearing him rambling as you walk up, listening closely to what he was saying.

“Like- Like right? Right?” he chuckled a bit “W-what the fuck was I thinkin’? Huh? The fuck was I thinkin’, Syd? Like - Like I was gonna be in- “ he laughed a bit “In- i-in a relationship- er- er some shit? I-I’m a fuckin- a fuckin psycho- thats thats why, thats why I’m good at what I do, thats how I operate, Syd, you wanna be the best? I am the fucking best, because I didn’t have- any- any of this - this fuckin…bullshit! Right? I-I- I could focus, and I could concentrate, and I- I had a fuckin’ routine, an- and I had fuckin cell reception! An-” he paused. You felt your heart crack, tears filling your eyes,

You were bullshit to him.

He continued, “I dont need to provide amusement or enjoyment. I dont need to- to receive, any amusement- or - or enjoyment. Y’know? And I’m…I’m completely fine, with that. Because absolutely no amount of good, is worth how fuckin’ shitty this feels. S’just…a complete waste of my fucking time.” 

You let out the sob you were holding back, gasping a breath, shaking your head and with a trembling voice, you say, “I’m really sorry you feel this way, Carmy…” before rushing out of the kitchen, hot tears running down your cheeks. You grab your bag from behind the counter, slamming into richie on the way out of the restaurant and he stopped you, grabbing your arm. 

“Hey- hey kid” he said, and the soothing sound of his voice made you break down fully, starting to sob so hard you couldnt see straight, collapsing into his chest. 

“I’m sorry- I’m so sorry for being so shitty- I- I dont deserve you” you cried, hugging him tightly, “I have-” you took a gasping breath and look up at him “I- i’m done- tell Carmy that I’m done here….” you let go of him and rush out, quickly walking towards the train station the wind whipping your wet cheeks. You pulled out your phone, calling Carmy to leave him a voicemail. 

“Hey, uh…I don’t know why you fuckin’ asked me out- but uh- fuck you, carmy. Youre right- you deserve nothing- youre a coward, and an asshole. I hate you for making me love you” you hung up, shoving your phone in your pocket, not even caring the admission that slipped past your lips as you stomped up the stairs to the L platform.

Back at the restaurant, Richie storms into the kitchen, slamming his palm on the freezer door. “Yo- the fuck did you just do?” he asked, voice laced with anger.

“I-I don’know. I-I don’ know what the fuck she heard. Dunno” Carmy said, voice indifferent to the entire thing, which just made anger bubble in his chest at his lack of caring. Richie slams his hand into the door harder, making Carmy jump a bit.

“No- asshole, I said - the fuck did you just say, to that fuckin’ girl?” Richie repeated, getting louder now.

“Richie” Carmy said, sighing to himself.

“Richie? Richie What- Tell me! Tell me, What the fuck. What the fuck did you just say to that fuckin girl, Carmen” 

“Will you just shut the FUCK UP AND GET ME THE FUCK OUT OF HERE PLEASE!” Carmy shouts, not having any part of being scolded when his fingertips felt like ice. 

“Oh- oh yeah, I’ll get y’the fuck outta there, Donna” Richie mocked, so angry he didnt care how deeply he cut in the moment.

“The fuck you just say t’me?” Carmy challanged

“I-” Richie sighed, knowing he just took things too far and dropped his head back in annoyance.

“N-no- Richie- What the fuck did you just say?” Carmy asks, louder this time, Pounding on the door when he didnt get a response. 

“Yo- cousin, cousin look - I don’t know why you gotta fuck up everything good in your life. That girl is nice, shes a good fuckin friend t’you” Richie explained, completely oblivious to everything that had really been going on. 

“Are you -” Carmen laughs “Are you fucking kidding me right now?!” he spits, the comparison to his mother causing fire to race through his veins.

“No- No i’m not, cousin, someones gotta tell you this shit, ‘eh? First fuckin friend after comin’ home you go ahead and make her cry?!” Richie scolded.

“FUCK YOU! Fuck you Richie!” Carmy yells, running his hands through his hair,

“Ohhh yea, here we go, fuck me, yeeeaaa Carm” he mocked him.

“Yeah! Yeah fuck you fuckin loser. You wouldn’t have shit without me. So fuck you!” carmy shouted at him, his breath coming out in large frosty puffs in front of him.

“Oh-” Richie chuckled, a twinge in his chest that Carmy was willing to cut so deep so quickly “Yeah- yeah tough guy” he mocked, voice getting meeker

“Yeah! Yeah! You- Or y’fuckin kid- fuckin loser - only reason you have anything is me!” Carmy roars, slamming on the door “so ye’ cousin, fuck you!” 

“My KID? Y’gonna talk about my KID? Well at least I have a fuckin kid! What d’you have other then a restaurant, jackass!” he yelled back.

“YEAH? I HAVE THE GIRL YOU BEEN FUCKIN’ FOR THE PAST YEAR, MORON. Why you think she dropped you so fast? Huh? You fucking idiot! She chose me- so ye’. I am the reason you have what you have AND I’LL TAKE WHATEVER I FUCKING WANT. FUCK YOU” He yelled through the door, kicking it with his chefs clog.

Richies mouth dropped, stepping back and feeling as if he’d just been stabbed in the heart. “What?” he said, believing his ears were playing tricks on him, how could Carmy do such a thing to him?

“Yeah- yeah. She chose me, and guess what, I fucked her because i wanted to show you I could. Y’fuckin prick” he sat down on one of the boxes of frozen steaks, rubbing over his face roughly. Richie raced out of the kitchen, telling Syd he was ‘done’ and quickly taking out his phone to call you. 

Back in the freezer, Carmens phone buzzed. He looked at it, seeing a voicemail from you that finally pushed through. When he heard your sad, broken voice, admit that he’d caused you to hate him by his behaviour made him chuck his phone against the freezer wall so hard that the screen shattered.

Never so badly had he ever fucked up, and by doing so he lost the best thing to ever happen to him.

[serpentface]

MORE WARDI FOOD: CHICKEN WITH DATES AND OLIVES AND OTHER THINGS (Dayanae holiday meal)

(the only prep photo I took, unleashing the lore friendly bargain brand moscato)

The Dayanae holiday observes the approximate end of the rainy season and peak river volumes, and overlaps with the start of major planting seasons. It's the first feast day of the year (save for new year's day itself) and this type of baked poultry and fruit dish is a traditional centerpiece.

This occasion is held during the second, third, or occasionally fourth waxing gibbous Nyaram moon of the year on the lunisolar calendar (this falls into the equivalent of mid February-April). Its official date is determined based upon a combination of seasonal conditions, lunar movements/astrological readings, and the annual return of migratory ducks (they must be at least Present for the religious facets of the holiday).

At this time of year, many wild edible plants may be ready (and winter barley is Very occasionally already freshly harvested if the holiday falls on a late date and conditions are right), but access to fresh pickings is generally slim, no matter what social class you occupy. This meal will be predominantly reliant on preserved foods- dried fruits, dried onions/garlic, grains, etc. The centerpiece is a domesticated duck, though chickens are slaughtered for this purpose instead in communities unsuitable for duck husbandry (and were chosen for my recreation because Duck Expensive).

What I used:

-cornish game hen (this was a cost decision, though in-universe chicken breeds here aren't That much bigger)

-spring onions (equivalents of these might be forageable fresh at this time of a year)

-white onion + garlic (domestic onions and garlic will almost never be ready at this time, dried alliums would likely be used instead)

-a bit of of dried chiltepin, crushed (this dish isn’t intended to be spicy, but most spice mixes have at least a little capsaicin content)

-cumin + coriander seeds, crushed

-annatto as a replacement for in-universe ‘firebug’ (both are roughly flavorless and provide a red hue)

-thyme

-dried dates

-dried figs

-bottled green olives (would be dried/salted in-universe)

-olive oil

-fish sauce (the Vietnamese fish sauce I got was saltier than the in-universe peledyo would be, but is basically the same thing. It would be used very sparingly for this dish, just adding salt content + umani elements without introducing an outright fishy taste).

-7$ moscato (grapes aren't present in this region, in-universe it would most likely be a semi-sweet date wine and dark in color).

I also made one type of flatbread produced in the Wardi sphere, which uses a thinly ground cornmeal and is fried in olive oil as a small, moderately thick disc. (I used instant masa flour, which isn't ideal but was the only nixtamalized option I had).

All of this would be potentially accessible to the average person for use on at least special occasions, and (equivalents of) every ingredient here are natively grown. A version of this dish made for a wealthier family would probably go crazier on the fruit (more of it + additional dried fruits like apples or citrus) and would be likelier to add saffron and/or imported turmeric + ginger. Some renditions (particularly those made with duck) will be even sweeter (likely spicier as well) and utilize honey or anuje (palm syrup), and many would omit the olives.

This would be generally cooked in a closed clay pot in one go (no browning/crisping), which I replicated as best as I could with a lidded dish. I rubbed the chicken in the spices and let it sit for a while, placed it + all the other ingredients in the dish, added copious olive oil and wine and a little fish sauce, and then baked for about an hour until tender.

Once done, the chicken would be shredded while still in the pot and the chicken/onion/garlic/fruit/etc mix would be scooped out to serve. At that point it might be eaten by hand with a yam swallow (reconstituted and pounded from dried yams at this time of year) or flatbread, or placed atop grain (most likely barley, either whole grain or mashed in a porridge) with the juices poured over it to eat by hand or spoon.

In most cases, any leftovers and the chicken carcass would be put back in a pot with water and cooked into a soup overnight.

Here's my rendition of the flatbread and barley options:

(Food presentation is not my strong suit just take my word for it that this was pretty solid)

It was sweeter than intended (I think the dates I got had added sugar lol), though probably accurate to the extra-sweet versions and not overwhelming (though the garlic flavor was lost, which is crazy since I put an entire head of it in there). It was particularly good on the flatbread.

[ich-bin-der-baer]

German Vocabulary: Herbs and Spices

der Anis -- anise; aniseed das Basilikum -- basil das Blatt (pl. die Blätter) -- leaf (pl. leaves) der Bund -- bunch der Cayennepfeffer -- cayenne die Chilischote -- chilli pepper das Currypulver -- curry powder der Dill -- dill die Fenchelsaat -- fennel seed die Flocken (pl.) -- flakes das Gewürz (pl. die Gewürze) -- seasoning; spice der Ingwer -- ginger das Kardamom -- cardamom der Kerbel -- chervil die Knoblauchzehe -- garlic clove der Koriander -- coriander; cilantro das Kraut (pl. die Kräuter) -- herb das Lorbeerblatt -- bay leaf der Meerrettich -- horseradish die Minze -- mint die Mischung -- mixture; blend die Muskatnuss -- nutmeg die Nelken (pl.) -- cloves der Oregano -- oregano das Paprikapulver -- ground paprika die Petersilie -- parsley der Pfeffer -- pepper der Piment -- allspice der Rosmarin -- rosemary der Safran -- saffron das Salz -- salt der Schnittlauch -- chives das Senfkorn (pl. die Senfkörner) -- mustard seed der Sternanis -- star anise der Stiel (pl. die Stiele) -- stem der Thymian -- thyme die Vanille -- vanilla der Zimt -- cinnamon

garnieren -- to garnish mahlen -- to grind reiben -- to grate salzen -- to salt würzen -- to season

aromatisch -- aromatic bitter -- bitter frisch -- fresh gemahlen -- ground getrocknet -- dried mild -- mild roh -- raw scharf -- hot; spicy süß -- sweet zart -- delicate

(die) geheime Zutat -- secret ingredient (die) Prise Salz -- pinch of salt der Salz-/Pfefferstreuer -- salt/pepper shaker nach Belieben -- to taste; as desired

[najia-cooks]

[ID: Cooked bitter greens in a bowl with tomato and chili. A garlic mustard rosette is to the left. End ID]

Stewed garlic mustard

Garlic mustard (Alliaria petiolata) is a biennial flowering plant also known as poor man's mustard, hedge garlic, Jack-by-the-hedge, or sauce-alone. It was used in England for various medicinal purposes, including in humorism, from at least the 17th century, and has been eaten on bread and in sauces from the same time.

Nicholas Culpeper, in The English physician (1652), writes that the plant is

eaten by many Country people as Sawce to their salt fish, and helpeth well to digest the crudities and other corrupt humours engendred thereby [...].

George Nicholson, in On Food (1803), writes that garlic mustard

is a very common plant in hedge rows, the leaves of which are eaten by poor country people with their bread, and on account of the relish given, they call it sauce-alone.

Garlic mustard has been introduced to many parts of the United States, where it can be harmful to an area's biodiversity. Garlic mustard is an early sprouter and prolific spreader than can easily outcompete native plants, and it produces a toxin that can limit other plants' growth. Garlic mustard plants should be uprooted before they can produce seed pods.

This stewed garlic mustard recipe rounds out the plant's signature garlicky zest with fresh ginger, bay leaf, cumin, and coriander. A green chili adds flavor and heat, while mustard oil plays up the mustardy notes of the plant.

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Ingredients:

100g garlic mustard leaves and shoots

1 roma tomato, diced

1/2 red onion, diced

1 tej patta (Indian bay leaf)

1 green cardamom pod, crushed

1 tsp cumin seeds

1 tsp coriander seeds

3 slices ginger

1 green chili, slit

1 Tbsp mustard oil

Salt to taste

Instructions:

1. Wash and taste your garlic mustard. If it is especially bitter, boil it for 10 minutes and discard the water; or soak it in cold water overnight.

2. Heat oil in a pan on medium heat. Add whole spices (coriander, cumin, cardamom, ginger, chili, bay leaf) and fry for a minute, until fragrant. Take care not to burn the cumin seeds.

3. Add onion and fry for 5-8 minutes, until browned.

4. Add tomato and salt and cook until softened and mostly dry.

5. Lower heat. Add garlic mustard and cook for 5-10 minutes, until softened. Add a bit of water if necessary.

Identifying garlic mustard

Garlic mustard grows from a thin, white taproot that smells similar to horseradish. It has a two-year growth cycle. In its first year, its leaves are more rounded, and grow from a basal rosette; in the second year, the leaves are more pointed and heart-shaped, and grow on petioles from an upright stem. The leaves smell of garlic when crushed.

In the first year, leaves are hairless and deeply veined, with scalloped margins.

First-year garlic mustard

During the second year, flowers have four white petals and grow in clusters from the top of the stalk. Leaves are hairless, alternate, coarsely toothed, and pointed to cordate (heart-shaped).

Second-year garlic mustard with flowers

Close-up of flowers

Second-year garlic mustard with root

Lookalikes

At first glance, first-year garlic mustard may resemble ground-ivy. However, ground-ivy has smaller, more circular leaves, which grow opposite (not alternate) on their stems. Ground-ivy grows along stolons (creeping stems), not in basal rosettes.

Ground-ivy

[dance-in-the-morning-glow]

Sniffing the Caribbean: Elle’s Pirates Perfume List (2025)

Some of you might remember my post from last year. Since then, I’ve sampled more, obsessed further, and come to the conclusion that this list needed an update. Because this is what I do for fun, apparently.

This is all vibes-based and deeply unserious (except when it’s not), but it’s also the hill I will die on.

Elizabeth Swann: Okay, so the scents I've picked for her back then still fit well imo. Just switching them up into chronological order. She evolves so much over the trilogy, she deserves a scent arc.

For CotBP-Elizabeth, I’d suggest Cloon Keen’s Lá Bealtaine (Bergamot, Mandarin, Neroli, Pink Pepper, Angelica Seed, Angelica Root, Jasmine, Rose, Tuberose, Cedarwood, Patchouli, Amber, Musk, Cashmeran). Has the energy of someone dreaming about freedom but also knowing how to curtsy perfectly.

Then there's Juliette Has A Gun - Vanilla Vibes (Sea salt, natural vanilla absolute, orchid absolute, absolute brown musk, bezoin absolute, sandalwood, tonka bean). It's is a radiant, salty vanilla that smells like sun on your skin and a breeze in your hair. It's the girl on the brink of transformation.

If you want a more indie-leaning take: Death & Floral’s I could never stay long enough on the shore (sand, salty air, smoke, cold coastline). This one’s not as polished, and that’s kind of the point. It smells like she’s already got one foot in another world. (I think they're on hiatus rn, but you could always check r/IMAM's sunday swaps or r/IndieExchange on Reddit or something. Same goes for basically any other indie scent.)

DMC/AWE/Pirate King Elizabeth, however? She’d absolutely slay in something sharp, resinous, and dramatic. Enter: Beaufort’s Terror & Magnificence (birch tar, black pepper, saffron, incense, tobacco, papyrus, haitian vetiver, myrrh, labdanum, benzoin and pebbles). She’s weathered and commanding. Elizabeth in full Pirate King regalia would devour this.

Will Turner: Black Phoenix Alchemy Lab - Asleep in the Deep (black plum, sea salt, opium tar accord, labdanum, and indigo benzoin)

Dense and dreamlike, pairs perfectly with Elizabeth’s Vanilla Vibes like shadow to her light. Feels almost like a premonition. The Dutchman waits.

Jack Sparrow: Give him anything rum-drenched and slightly unhinged. But if I had to name a signature scent, I’d pick Stranger Perfumery’s Cigar Rum (raisin, dried fruits (prune and cherry), rum absolute, mandarin, amber, tobacco, oakwood, vetiver, resins, labdanum absolute, seaweed absolute).

You could absolutely layer that with a dirt single note or Fantôme - Bune (damp subterranean air, nagarmotha, smooth cave walls, davana, a cold marble altar, & glittering green dragon scales) for authenticity lol.

Hector Barbossa: Still convinced the core vibe here is woody.

Solstice Scents - Headmaster (Apple, bourbon, oak, cedar, pipe tobacco, applewood, amber, spices) goes hard . That apple note layered over wood and spice? Perfect. Can't get more Barbossa than that.

But if you want something a bit uncanny: Whispered Myths (natural cambodian oud, cantaloupe, cedarwood, musk, honey, salvaged shipwreck) by Imaginary Authors. Yes, it has cantaloupe. No, I can’t explain why that works. This perfume smells like a half-forgotten treasure ship rotting sweetly in the sun, and Barbossa would 100% bottle that.

James Norrington: James, especially in his earlier form and later in AWE, is all restraint and clean lines. Thus, any light aquatic or clean scents work, so I’d choose something like Solstice Scent’s Gulf Breeze (Saltwater, sand, seashells, sea oats, rain, ambergris (vegan accord). A light marine scent with a wistful edge. This is a man who looks at the horizon (very sadly) and thinks of everything he can't say.

Maison Margiela's Sailing Day (aquatic, aldehydes, juniper, coriander, iris absolute, rose, red seaweed, ambergris, ambery wood) fits the bill too. A bit more straightforward than some of the others, but it's got that fresh-sea-air vibe.

If we’re talking clean scents, my personal fave is Ghost in the Shell (Yuzu, clean aldehydes, jasmine, musk, vinyl, ambergris) by Etat Libre d'Orange, so I'm just throwing that in here for good measure. Because this smells like sterile beauty and cool detachment. You get it.

For his Scruffington era, you could just let yourself inspire by the scents I've listed for Jack. (Make of that statement what you will.)

Cutler Beckett: *rubs hands together* Oh yes. My favorite little tyrant. Let’s talk.

So 1740 (bergamot, mugwort, patchouli, coriander, cardamom, cedar, birch, labdanum, leather, vanilla, elemi, helichrysum) by Histoires de Parfums is still my absolute holy grail of a Beckett scent. This smells like calculated charm, and a man who will smile while ruining you.

But wait - there's more.

I recently discovered Arquiste – Venice Rococo (black violet, blush rose, chamomile, dusty iris, subtle animalic amber) and that’s what a powdered wig should smell like. I'd say, layer it with anything I've listed here and you've got the perfect Beckett combo, but to me, that shit's so overpowering, so layering isn't really an option.

There's also Powdered Peruke (vintage powder, white rose, iris petals, musk (vegan), creamy vanilla, ambrette, hay, light woods, cashmere) by Dark Tales (and I honestly don't know what to think about the fact that I own not one. but TWO samples that make you smell like a fuckass wig. Call me crazy, idc). Anyway, this is the softer option, less “aggressive puff in the face,” more low-key elegance. And I guess the woody notes make it creamier which is nice.

Also, adding Commodity's Velvet (coconut water, roasted almonds, rose petals, vanilla, amber, and smoky musk) because it feels right. Imagine sipping brandy in your study while planning how to take over the seas. You get the vibe.

In my old post, I mentioned Gris Charnel for the tea angle, but honestly, after trying Indigo Smoke (lapsang souchong tea, mandarin orange, apricot, guaiac wood, incense and pine tar) by Arquiste I'm thinking this fits better. Not super deep into tea scents, but this one has the right smoky bitterness.

(Sorry, I'm making rocket science out of this for my blorbo from hell™️ - I'll stop here. Most of y’all probably don’t want to hear me go full scent autopsy on that cringefail man. Which I get. He's terrible.)

Davy Jones: Yeah, you still can't tell me this man - cursed squid creature - doesn't smell like Squid by Zoologist (Pink Pepper, Solar Salicylate, Incense, Black Ink Accord, Salty Accord, Opoponax, Ambergris, Benzoin, Musk). It's too on the nose.

BUT if you want something more tame (or like, a little less Zoologist), I gotchu. With the fishes and the dead by Death & Floral (Black squid ink and mile long oceans. Black ambergris, black labdanum absolute, salty ocean water, and black pits of stretched out emptiness) smells a bit similar imo, but it's less musky and I love the labdanum note in there. Plus, it's saltier. It's giving Davy Jones dramatically playing his organ in the best way.

Tia Dalma/Calypso: Still hunting for the perfect scent for her, especially in goddess form. But for human-form Tia Snake Oil (deep, rich, earthy notes swirled with vegetal musks, sugared vanilla bean, and dark spices) by Black Phoenix Alchemy Lab fits?? Mysterious and dangerous without trying. She is the secret everyone pretends not to believe in.

Ian Mercer: Beaufort - Tonnerre (smoke, gunpowder, blood, brandy, sea spray and citrus)

Still don't think I need to elaborate. This is a violent scent. It opens with an explosion and never settles down.

Bonus Round: Fragrances That Just Fit the Vibe

Two cups of tea, a summer monsoon, me and you (Rain on cracked soil, wet creosote, a swelling monsoon, desert cedar, black tea) by Death + Floral. I weirdly associate this with the beginning of DMC. It smells like heartbreak in a storm, waiting at the altar while the sky falls.

Triton (Murky sea water, ambergris, ancient forest mosses, crushed ivy leaves, frankincense, resins, ozone, with a hint of citrus) by Fantôme for the maelstrom vibes.

Sydney Rock Pool (Australian sandalwood, coconut skin accord, driftwood note, frangipani, seaweed, ambermax and sea salt) by Arquiste has me thinking of Will and Elizabeth's little beach moment at the end of AWE.

Black Pearl by Dark Tales (milky coconut, sea air, sweet rum, tropical dried fruits, worn leather, sandalwood, black woods, cedarwood). I mean. It’s called Black Pearl. What more could you want.

Solstice Scents' Sea of Gray (Vanilla rain, saltwater, seaweed, ambergris (vegan), white amber, roasted seashells, white sandalwood, frangipani) is my all-time fave salty vanilla. Basically evokes the smell of a stormy sea.

Also, BPAL has a whole ass pirate themed collection called Fire Down Below. You might want to check that out.

That’s all (for now). Lmk if you’ve got additions or would like to hear my thoughts on characters that aren’t mentioned here!!

[yashshreeseosworld]

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[justanotherdeckhand]

Because all of my coworkers are an absolute disgrace to the art of cookin and @district23gourmet can't stop whinin about my friends... I'm gonna post my favorite curry recipe modified to accommodate the fact that I hardly taste anythin.

For the ingredients...

"Fine chop 1 large onion to make 1 cup chopped

Fine chop or puree 3 medium sweet tomatoes to make 1 cup puree

Make a small slit on 1 spicy pepper (I prefer anythin between ghost peppers and Carolina reapers)

Grate or crush ginger and garlic to make 2 tbsp paste or 2 tablespoons each gratings or crushed.

To make cashew cream, soak 20 cashews in 1/2 cup hot water and keep aside. Alternately you can use half cup thick coconut milk or 1/2 tablespoons nut butter."

3/4 to 1 cup carrot (peeled, chopped, 1 medium)

1/2 to 3/4 cup fresh or frozen peas

1/2 cup green beans (chopped or French beans)

1/4 cup sweet corn kernels

You will peel and chop 1 medium potato to make 3/4 to 1 cup cubes. Keep them immersed in water until used. Also preраге 11/2 cups cauliflower florets (you can substitute with peas, potatoes & carrots" (which I often do for more flavor) "). Keep the cauliflower florets larger so they don't turn mushy.

2 to 3 teaspoon Kashmiri red chili powder (I found out the hard way if you change the amount of this too much it messes with the texture so I usually add while mixing with the other spices until it looks like enough)

1 teaspoon salt (adjust to taste)

1 tablespoon Kasuri methi (crush in your palms and keep it ready but don't mix with the others)

2 teaspoon Garam Masala or 3 tablespoons Curry Powder or as needed (add a lot)

1 teaspoon turmeric (I haven't found a dinner dish turmeric doesn't make significantly better so go nuts)

2-3 teaspoon coriander powder (or I can't taste it)

2 teaspoons cumin powder (I can't stress enough how important a good spice blend is. Experiment and find what works good for you)

Heat 2 to 3 tablespoons oil in a pan. I love to use curry leaves just for the extra flavor they impart. You may not leave out, because it's where a lot of the flavors come from. Add the Fleave out becausenal whole spices and 1 sprig curry leaves.

1/2 teaspoon cumin seeds (Jeera)

1 bay leaf (and curry leaves)

3 green cardamoms (not optional)

1 inch Ceylon Cinnamon piece (or 1/2 inch cassia, both work)

When the spices begin to sizzle, add finely chopped onions & slit spicy peppers. Saute them until light golden.

Add the ginger garlic & saute until aromatic and loses the raw flavor. This takes about a minute. Do not burn.

Stir in all the ground spices - chili powder, garam masala, turmeric. coriander powder, cumin powder and salt. Save the kasuri methi for later.

Add the chopped/mashed or pureed tomatoes. While the tomatoes cook, make the cashew puree by grinding the soaked cashews with the soaked water (cooled) in a small grinder. If you want you may add more water but you shouldn't because the objective of these modifications is to make the curry taste incredibly strong.

Sauté until the onion tomato masala smells good and begins to release oil. Pour the cashew cream or coconut milk. Reserve some to garnish later.

Add the prepared mixed vegetables like potatoes, green peas, carrots, green beans, corn and cauliflower.

Fry on a medium high heat for 2 to 3 mins. While you saute the veggies heat 1 cup water in a separate pot.

Pour the water and give a good stir.

Cover and cook on a medium flame until the veggies are fork tender. Add more hot water only if required as it cooks. I used 2 cups water, added in 3 batches. Organic veggies usually require more water. If you prefer a dry curry, use less water and cook on a slightly high heat to evaporate the moisture.

When the veggies are soft cooked, taste test and adjust salt & garam masala. Add crushed kasuri methi.

Garnish Vegetable Curry with coriander leaves and the reserved cashew cream or coconut milk. Serve with fluffy rice or couscous typically also a side of bread to dip in.

Go to hell; you aren't allowed to insult my friends, only I can.

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[aria-diary]

A corner for pampering and well-being

Tea Time 🍵🫖🌿

These digestive herbal teas are a great way to end a large meal or to aid digestion.🍃 Based on bay leaves, lemon and honey, these herbal teas are perfect for digesting a meal that is too large or to help the stomach "dispose" of something that has remained right there. The ingredients are easily available and can be prepared in an instant with many beneficial properties that help our body👍

1. tea

Ingredients: 🔸3 large bay leaves 🔸3 slices of lemon 🔸honey to taste

Preparation

Boil the bay leaves and lemon slices in a saucepan. Make sure the water is boiling for at least 5 minutes.

Let the infusion rest for another 5-7 minutes before consuming it.

Filter the herbal tea with a strainer into a cup, add honey to taste.

2.tea

Easy to prepare and also pleasant in taste.

🔸Water, 300 ml 🔸Coriander seeds, 1 teaspoon 🔸Anise seeds, 1 teaspoon 🔸Fennel seeds, 1 teaspoon 🔸Ginger, 2 slices

Boil the water with the ingredients for 5 minutes, let it rest for another 5 and then filter. Good hot, warm and fresh. And it leaves a pleasant taste in the mouth and a sense of freshness.

3.If you too have gorged yourself a little more than usual these days 🥴

I recommend a digestive herbal tea made from

🔸 orange peel 🔸 fennel seeds 🔸 anise seeds 🔸cumin seeds 🔸 licorice root

Enjoy!🫖🍵