#fresh tarragon

[askwhatsforlunch]

Tarragon and Porcini Mushroom Chicken Fricassée

Hearty and deliciously creamy, this Tarragon and Porcini Mushroom Chicken Fricassée is just one of those perfectly indulgent dishes for a cold Autumn day. Happy Tuesday!

Ingredients (serves 2):

1/4 cup dried porcini mushrooms

1 cup boiling water

2 tablespoons olive oil

2 beautiful legs (preferably free-range) chicken

1 small onion

2 very fluffy sprigs Garden Tarragon

1 small garlic clove, minced

2 tablespoons apple cider vinegar

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

3/4 cup crème fraîche or sour cream

1 tablespoon demerara sugar

Spoon dried porcini mushrooms in a bowl. Cover with boiling water. Cover with cling film, and set aside, one hour, until plumped up.

Heat olive oil in a large, deep skillet over medium-high heat.

Once hot, add chicken legs, and fry until browned on all sides, about 3 minutes on each side.

Remove chicken legs from the skillet and transfer to a plate; set aside.

Drain plumped up porcini mushrooms, keeping their soaking liquid.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes.

Finely chop half of the Garden Tarragon, and stir into the skillet. Cook, 1 minute more.

Add minced garlic, and cook, another minute.

Roughly chop porcini mushrooms, and stir into the skillet. Cook, a couple of minutes.

Deglaze with apple cider vinegar, and cook out, 1 minute.

Return chicken legs to the skillet, along with their resting juices. Season them on both sides, with fleur de sel and black pepper.

Stir in reserved mushroom liquor, and bring to a slow boil. Reduce heat to medium low, cover with a lid, and simmer, about 20 to 25 minutes, until chicken is cooked.

Remove chicken legs once more from the skillet; keep them warm.

Stir in crème fraîche into the skillet. Add demerara sugar and increase heat back to high. Allow to reduce, a couple of minutes.

Finely chop remaining Tarragon, and stir into the skillet. Add a bit of water to loosen the sauce slightly, if necessary.

Finally, return chicken legs to the pot, cover with the lid, and cook, a last couple of minutes.

Serve Tarragon and Porcini Mushroom Chicken Fricassée hot, onto fluffy white rice, wheat berry or.

[chefkevinashton]

Salmon with Pea and Tarragon Sauce

Sautéed Salmon with Pea and Tarragon Sauce This is just an idea I had to teach the students in my latest cookery class that a few humble ingredients can make a stunning lunch time dish. You can even save money with a little planning. I serve the salmon on crushed baby potatoes and the sauce would you believe is made from chicken stock and frozen peas! In the UK, unfortunately, buying fresh…

[annefretz]

The flavors from the creamy deviled eggs paired with the saltiness of the smoked salmon and pepperiness of the tarragon are so decadent they will delight any honey bunny!

[attractthecrows]

love making dishes that leave people going "well that was weird. when are we having it again?"

[tastesoftamriel]

Hey Tal! I was preparing stuffed jacket potatoes for my family and it made me wonder;

"If each race was given a baked potato (any veriety), what would they stuff it with? (Let's pretend the bosmer is non pact compliant but still likes honoring their roots.)"

Since you'll find potatoes in every other barrel across Tamriel, you can bet that stuffed baked potatoes are probably the most universal dish we know of. Whether you love them or were fed too many of them as a child, there's a baked potato out there for everyone in Tamriel.

Altmer

You know what, the High Elves really have to be fancy about everything. Instead of gutting and filling your regular jumbo jacket potato like literally everybody else, they make large hasselback potatoes and painstakingly insert ingredients between the slots before baking. These laborious (but admittedly delectable) potatoes are usually offered filled with either four cheeses; mozzarella, tomatoes, and pesto; roasted vegetables with tapenade, or pancetta, gruyere, and sausage.

Argonians

Baked potatoes are great for playing a heated game of teeba-hatsei with, much to the rage of many an Argonian parent who had painstakingly made dinner. When they're not being slapped around for a laugh, Argonians eat their baked potatoes by making a well in the centre and crack a hot quail egg in, before topping it with deep fried mealworms or crickets and a bit of lime sambal. Scramble it up and you're good to go!

Bosmer

To every Green Pact-abiding Wood Elf I'm about to sadden with this, I apologise in advance for what I'm about to propose. But imagine a lovely jacket potato stuffed with a good slathering of smoked timber mammoth cheese atop battered thunderbug eggs, smoked bristleback bacon, jalapeño mayo, and sweetgnat butter. I don't need to imagine it; I made one with my friend Berrilyn, and it was glorious. Definitely on the heavy side, but loaded with every good ingredient Valenwood has to offer!

Bretons

Cheap, filling, and delicious. That's all a baked potato needs to be in High Rock, making it one of the Province's most popular foods among the common folk. Just about every sauce-based dish you can think of can go onto a jacket potato, from melted roquefort, goose egg, and dry cured ham to the classic combination of tomato beans and candied bacon rashers, and even reusing yesterday's Tarragon Chicken! There aren't really any limits on what you can fill a jacket potato with in High Rock, as long as you have a good knob of butter in there!

Dunmer

While potatoes are a perfectly standard and valid ingredient in Morrowind, I know you all want to hear about jacket ash yams. Popularised by Ashlanders, who bake their potatoes on lava, jacket ash yams can be found at every tavern and cornerclub across the Province. Minced nix-ox in a spicy comberry ragout; scrambled kwama eggs with caramelised scathecraw; and even Hackle-lo and Scuttle Curry are at home on a big, piping lava-hot ash yam. Don't forget to get some crunchy deep-fried kwama scrib to go on top- well worth the gold, I promise!

If you get the hankering for a taste of Morrowind, try my Raven Rock Baked Ash Yams.

Imperials

There are two rules surrounding baked potatoes in Cyrodiil: the potatoes must always be Jumbo Potatoes, and you must always use olive oil instead of butter. With that flavour profile in mind, think simple, complementary toppings like sundried tomatoes with goat cheese and fresh basil; cheese curds and red wine gravy; bresaola, chili oil, and gorgonzola, and browned pine nut butter with a good smear of ricotta and creamed battaglir.

Khajiit

Northern and Southern Elsweyr have a distinct difference in their baked potatoes: the North likes them rich and spicy, while the South prefers sweeter flavours that complement moon sugar. Northern Elsweyr is famous for its fiery curry-filled jacket potatoes, filled to the brim with rich, generally tomato-based curries featuring local ingredients like braised jerboa, pulled terror bird, and diced mutton. Meanwhile in Senchal, you'll find your average baked potato partially filled with things like chicken satay pieces in moon sugar peanut sauce, haloumi with moon sugar syrup, and sweet crispy shrimp and pork floss. But wait, 'partially filled?' Yep! In Southern Elsweyr, the insides of the potato are scooped out and rolled together with powdered moon sugar to make horrifically sweet potato 'candy' for dessert after you've finished your jacket potato. Who am I to judge?

Nords

Mammoth cheese? Horker bacon and smoked kippers? Pulled pheasant in brown ale gravy? All very valid and very traditional Skyrim options. However, I'm jumping up and down at the thought of a baked potato topped with freshly baked salmon or gravlaks with dill, lots of sour cream, and a bit of mustard! Simple, good, and I will shout at anyone who calls this combination bland. You can take the girl out of Riften, but never the Riften out of the girl.

Orcs

Where Wrothgarian Orsimer are concerned, there's a joke that every other meal is a baked potato (and that's sometimes the unfortunate case when a Hearth-Wife isn't very good at her job.) Gooey, mouthwatering echatere cheese raclette is the favoured topping in the region, melted atop of a bed of fillings like spicy wrathberry gravy with echatere or beef chunks; chopped mammoth bratwurst; grilled chub loon with frost mirriam barbecue sauce, and deep fried horker lard bits and sweet-and-spicy minced horker. Indulgent, and by Malacath, they're filling too.

Redguards

Where the Orcs have their echatere cheese on jacket potatoes, Hammerfell loves its goat cheese. Whether it's aged chèvre log slices or fresh and crumbly, you can bet it's going on a baked potato. It's paired with a range of moreish fillings, like harissa and apricot chicken; tender goat mince with a cumin-based curry; battered, fried snake with a tangy and sweet lemon drizzle, and shawarma meat with creamy garlic sauce and caramelised onions.

[classiccookbooks]

Chicken with Forty Cloves of Garlic 

Source: The New James Beard 1989

A Provençal recipe I taught for years in my classes-and which never failed to astonish the students. They couldn't believe we would use forty garlic cloves, but the slow braising softens the garlic to a lovely buttery consistency and delicate flavor, like the garlic purée on page 534.

Makes 8 servings 

2/3 cups oil

8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)

4 ribs celery, cut in long strips

2 medium-size onions, chopped

6 sprigs parsley

1 tablespoon chopped fresh tarragon

(or 1 teaspoon dried)

1/2 cup dry vermouth

2 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Grated nutmeg

40 cloves garlic, unpeeled

Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onion, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then the lid (this creates an airtight seal removing the cover. so the steam does not escape). Bake in a 375° oven for 1 1/2 hours, without removing the lid. 

Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

[homoqueerjewhobbit]

Thinking about how many people Hannibal would have to kill to cater his and Will's wedding reception. Like, he'd take out a whole orchestra bc he thought they played Music for 18 Musicians too quickly. Or the entire staff of a grocery store that ran out of fresh tarragon. Or every single person who laughed at them in middle school.

[theblackdahliaemporium]

Drying Herbs

How to Dry Herbs

Drying is the easiest method of preserving herbs. Simply expose the leaves, flowers or seeds to warm, dry air. Leave the herbs in a well ventilated area until the moisture evaporates. Sun drying is not recommended because the herbs can lose flavor and color.

The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather the herbs in the early morning after the dew has evaporated to minimize wilting. Avoid bruising the leaves. They should not lie in the sun or unattended after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.

Dehydrator drying is a fast and easy way to dry high quality herbs because temperature and air circulation can be controlled. Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed. After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. Drying times may vary from 1 to 4 hours. Check periodically. Herbs are dry when they crumble, and stems break when bent. Check your dehydrator instruction booklet for specific details.

Less Tender Herbs — The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

Tender-Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.

Another method, especially nice for mint, sage or bay leaf, is to dry the leaves separately. In areas of high humidity, it will work better than air drying whole stems. Remove the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch. Cover with another towel and layer of leaves. Five layers may be dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color.

Microwave ovens are a fast way to dry herbs when only small quantities are to be prepared. Follow the directions that come with your microwave oven.

When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance. Dried herbs are usually 3 to 4 times stronger than the fresh herbs. To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed in the recipe.

Copyright: This document was extracted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Picture Credit: Linda Palmer- Pinterest.

[cleolinda]

My nephew reviews perfume

I'm not sure how my sister heard about Noteworthy Scents, but the concept is, you take a quiz, and they'll send you four Scientifically Chosen samples ($25 USD) based on your answers.

Noteworthy is a new, exciting way to discover your signature scent. Rather than relying on flashy celebrity branding or overblown marketing promises, we want our customers to be in control of deciding which Noteworthy fragrance is right for them. We’re excited that you’re joining us on this journey - we can’t wait to help you find your signature scent.

I have looked at all the fragrances on offer, and I can tell you, they don't happen to have the notes I would want in my One Perfume to Rule Them All (if there's no peach or ylang ylang, I’m not forsaking the rest of my collection). But more to the point, I don't want just one. I've been writing up the things I've been trying for a few months now, and I enjoy the experimenting. But I appreciate what Noteworthy's trying to do, especially for wearers who want something straightforward, and I was perfectly happy to let my sister be the one to try them.

(I did take the quiz, though, and after telling them I don’t like aquatic scents, they said they would send me one that smells like the beach. I closed the tab. My sister told the quiz that she does not like florals and she does not like amber. You’ll never guess what happened next!)

So her Discovery Kit arrived yesterday. She announced this by texting me,

I’m gonna give you feedback from [Nephew] smelling the perfume

Me: Yeah?

As you may recall from one of my music posts, my nephew is six.

(My sister gave me permission to post this.)

n,841

Lemon, tarragon, cedar wood. A powerful, understated blend of citrus and woods. Drawing from poetry’s ability to spark joy and inspiration, this bright lemon and bergamot blend leaves an instant impression before mellowing out into a rich amber and leather base.

My sister: [Nephew] said

smells like raspberries or being in a dungeon like down in a well

Me: ……..I do not see any of those things on the card

n,551

Lily of the valley, amber, sandalwood. A sensual, comforting, woody scent that cocoons the wearer in notes of warm, glowing sandalwood and cozy, soft cashmere—freshened up with Lily of the Valley.

smells like lime juice or being inside a pumpkin

n,307

Mandarin, basil, sandalwood. Inspired by nostalgic childhood trips to lemon groves, fresh flowers swirling together in the summer breeze, and the radiant colors of perfectly ripe citrus, this energizing fragrance stars juicy mandarin and soft sandalwood, plus light notes of basil.

green grape juice or being on top of an umbrella at the beach

Me: that’s very specific

n,057

Passionfruit, vanilla, tonka bean. Let n,057 become your signature: remarkable, evocative and distinctly yours. Keep your fragrance at home or take our travel spray with you. Fitting snugly in your purse, pocket, or suitcase, it's the perfect on-the-go perfume.

My sister: I think he’s losing his focus on this last one. He said

lemon juice at the lemon store

My perfume sample budget got used up on, like, ugh, actual necessities this month, or I'd give Noteworthy a try for science. On a second try, my quiz results were (very likely overlapping with my sister's):

A captivating blend of warm woods and zesty citrus, like strolling through a sun-drenched forest grove. An intriguing fusion of exotic spices and earthy notes, evoking the vibrant energy of a bustling cityscape. A delightful combination of tropical fruits and delicate florals, reminiscent of a refreshing breeze in a lush garden. And for an unexpected wild card fragrance, a scent that defies expectations because science cannot always predict desire.

Currently, my sister says that she can tell that the Noteworthy fragrances are well-made, but they're not "her"; apparently she's in the 11% algorithm failure group—or maybe she just needs time for them to grow on her! Who knows! She'll bring over her samples for Sunday dinner, and I'll report back if they do, in fact, smell like being inside a pumpkin.

Perfume discussion masterpost

[askwhatsforlunch]

Creamy Mushroom Pancakes

A hearty and delicious dish, these savoury Creamy Mushroom Pancakes can be devoured at breakfast, lunch or dinner! Happy Shrove Tuesday!

Ingredients (serves 1):

1 tablespoon unsalted butter

1 tablespoon olive oil

4 large cremini mushrooms

1 cup chanterelles

1 fluffy sprig fresh tarragon

2 fluffy sprigs Garden Parsley

1 garlic clove, minced

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

1 1/2 tablespoon White Port

1/4 cup double cream

teaspoon demerara sugar

2 fluffy Spelt Pancakes, warmed

In a large, deep skillet, melt butter with olive oil over medium-high heat.

Thoroughly dust cremini mushrooms and chanterelles with a paper towel or clean brush; then, roughly chop them.

Once the butter is just foaming, add cremini mushrooms and chanterelles, and sauté, shaking the pan often, to coat in butter and oil, until the mushrooms start browning.

Remove tarragon leaves from their stalk, and chop them finely. Finely chop Parsley as well, and stir chopped herbs into the mushrooms. Cook, a few minutes more.

Add minced garlic, and cook, 1 minute.

Season, to taste, with fleur de sel and black pepper. Cook, another minute, then deglaze with White Port. Stir in double cream, and cook until sauce thickens. Stir in demerara sugar, until completely dissolved.

Generously spoon creamy mushroom sauce onto warm Spelt Pancakes.

Enjoy Creamy Mushroom Pancakes hot, with a glass of chilled dry white wine, like Sauvignon Blanc, or a Buck’s Fizz!

[chefkevinashton]

Asparagus with Smoked Bacon and Choron Sauce

April 23rd is St George’s Day, the patron saint of England, unfortunately it is not celebrated with the same vigor or enthusiasm that St Patrick’s Day is.  Many English people barely remember what date St George’s Day falls on, never the less I have reason to celebrate because April 23rd is the official start of the English Asparagus season. April 23rd is also the anniversary of this blog which I…

[healthyfood-24]

Creamy Lobster Bisque with Sherry and Fresh Herbs

Ingredients:

1 lb lobster meat, cooked and chopped

2 tablespoons olive oil

1 large onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 cloves garlic, minced

1/4 cup tomato paste

1/4 cup all-purpose flour

4 cups seafood stock

1 cup heavy cream

1/2 cup dry sherry

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Directions:

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes.

Add garlic and cook for another 1-2 minutes until fragrant.

Stir in tomato paste and cook for 2-3 minutes, allowing it to darken slightly.

Sprinkle flour over the vegetables and stir well to coat, cooking for another 2 minutes.

Gradually add the seafood stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.

Add the lobster meat and cook for 10-15 minutes, allowing the flavors to meld.

Stir in the heavy cream and dry sherry, and cook for another 5 minutes until the bisque is heated through.

Remove from heat and stir in fresh tarragon and parsley. Season with salt and pepper to taste.

Use an immersion blender to puree the soup until smooth and creamy. Serve hot.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 320 kcal | Servings: 4 servings

#seafood #lobster #bisque #souprecipe #comfortfood #finedining #gourmet #sherry #homemade #delicious #creamysoup #freshherbs #seafoodlovers #luxurymeal #easydinner #dinnerideas #cozymeal #healthyeating #souplovers #lobsterrecipe

[astra-ravana]

Working With Fleurety

Demon Of Ice And Hail

Other names: Fleruty, Fleuruty

Other titles: Royal Scientist of Hell

Colors: Ice blue, blue, cyan, violet, white, silver

Herbs: Oak, pine, valerian, mugwort, thyme, yarrow, chives, tarragon, lovage, sorrel, mint, sage, skullcap, ginger, cinnamon, nutmeg, chaga, bear berry, dandelion root, myyrh, dragon's blood

Crystals: Iceland spar (optical calcite), angelite, blie calcite, celestite, chalcedony, moonstone, pearl, opal, tanzanite, selenite, scolecite, phenacite, dumortierite, blue aragonite, apophyllite, blue lace agate, herkimer diamond

Element: Water/air (ice)

Planet: Neptune, Uranus, Pluto

Zodiac: Pisces (Aquarius)

Metal: Silver, steel, platinum

Tarot: Death, the Tower, the Hanged Man

Day: Wednesday

Animals: Polar bears, leaopard seals, snow leopards

Domains: Hail, snow storms, ice, binding magick, science, research, experimentation, necromancy, survival, combat, conflict, nighttime activity, dream work, third eye vision, illusion, glamour magick, enchantment, transformation, spiritual alchemy, mental manipulation, chronokinesis, dark nights of the soul, shadow work

Offerings: Fresh snow/hail, ice sculptures, winter blooming plants, alcohol, meat, berries, nuts, roots, blood, milk and honey, items found in nature, knives/axes/arrow heads, outdoor tools, scientific instruments, books and knowledge, moons and stars

Sigils:

[blackberrysummerblog]

Happy Easter to all of you who celebrate! After a rotten Friday at the animal shelter where I work, I got a very pleasant surprise yesterday when a pregnant stray who came in gave birth to five live and healthy kittens! I might share some pics later on :) In the meantime, thank you @forabeatofadrum and @you-remind-me-of-the-babe for the tags this morning, as well as everyone else who’s continued to tag me on other days. I’ve been pretty slow writing lately, but I do have some shares this week!

First, a bit of kid!Baz POV from my COBB:

In the afternoons, I do my homework as soon as we get home and sometimes call my father. He never has much to say. I’ll offer to help Dev with his work and then water the herbs in the conservatory, reminding myself of the names and uses of each one. Dogtooth violet to stop gossip, bay leaves for wish making and prophetic dreams. Tarragon for confidence, St. John’s Wort to stave off colds and fevers. Basil can drive off dark spirits. I rub the leaves between my fingers, remembering Ebb’s lessons as the fresh summer scent breaks across my skin. “Basil can dispel confusion, boys. It turns back fear and weakness, and is used in exorcisms. Carry it with you to protect yourselves from danger, or spread it on the ground to keep away evil. It’s also sometimes used to bring lovers together.” Dev had elbowed me and sniggered, because of course we both associate the herb with my name. I don’t see how any of it relates to me, but it doesn’t really matter. It’s just what I’m called.

And the next is from a sequel I suddenly started writing to Field Trip of Dreams (god I still hate that that’s the title I gave it). I wouldn’t say it’s necessary to read the first fic, although it gives context for the fact that Baz and Simon are dating in eighth year, and everyone but the Mage knows it. It’s a longish share, but I’m enjoying writing so have it:

“Isolation Cabin?” Basilton is repeating in disbelief. His eyes narrow. “But Sir, whatever will we do if we get to talking and discover we were separated at birth?”

Simon understandably pales, but Davy merely snorts and waves a dismissive hand. “Unlikely, Mr. Pitch. Now, both of you grab your rucksacks while I conjure a bird to lead you to the cabin. It’s…out of the way.”

The rest of the students are in fits, but of course Davy doesn’t notice. He pays attention to nothing and nobody when he thinks he’s in the right. Simon has shouldered his own pack and is staring into the middle distance, refusing to look at anyone. Of course, Natasha Pitch’s son has to get in one last dig: “What’s next, a get-along shirt?”

Basilton’s unimpressed expression is fooling no one—I know blessed well that he’d only love that. “Davy,” I try one last time. “This weekend is supposed to be providing these students with a chance to learn how to get along as a community of mages. Splitting two of them off will deprive them of the chance—”

“Miss Possibelf.” I suppose it’s amusing that after all these years Davy doesn’t dare use my first name. “I know what I’m doing. Boys this age need a firm hand—” How does he not hear the sniggering going on behind him? “—and I’ve had just about enough.” After seven years. Seven years, and he’s had enough? Davy finally acknowledges me enough to turn and lower his voice. “Quite frankly, one of them has nothing to learn about survival, while the other doesn’t need to.” This last part is said in a hushed whisper, even though from the way Basilton’s eyebrow lifts, I’m certain he heard it.

I share his disdain for the sentiment, however, I’m not particularly concerned about his chances—here, or anywhere else. “Fine,” I snap, throwing my hands up. It’s not as though this trip isn’t always an annual excuse for all kinds of unsanctioned…exploration. Simon and Basilton aren’t likely to get up to anything they haven’t already, and I have bigger fish to fry given the amount of alcohol students traditionally smuggle on this fool’s exercise. David Cadwallader can be as blind as he likes, but some of us are left nursing the hangovers.

No pressure holiday tags: @rimeswithpurple, @artsyunderstudy, @cutestkilla, @c0nsumemy5oul, @tender-ministrations, @nausikaaa, @thewholelemon, @orange-peony, @youarenevertooold, @carryonsimoncarryonbaz, @ivelovedhimthroughworse, @letraspal, @bookish-bogwitch, @nightimedreamersghost, @aristocratic-otter, @brilla-brilla-estrellita, @hushed-chorus, @prettygoododds, @supercutedinosaurs, @shutup-andletme-go, @aceumbrellaheroes, @asocialpessimist, @wellbelesbian, @ic3-que3n, @raenestee , @larkral, @facewithoutheart, @papierhaikuphoto, @cows4247, @stitchy-queerista, @carry-on-big-bang, @imagineacoolusername, @ileadacharmedlife, @confused-bi-queer, @j-nipper-95, @jasonfunderberkerthefrogexists, @iamamythologicalcreature, @bazzybelle, @valeffelees

[nyarlathotep-thecrawlingchaos]

Sorry, I've seen you've got a fair amount of questions and requests for Mihawk and I wouldn't want to pile anymore on you, so feel free to ignore this, given I think it's not what you usually answer anyways? I just can't get it off my mind so I'm very curious to discuss it or at least unload it somewhere.

Aside from whatever Oda may have said about the Strawhats, do you have any headcanons as to what the scents of our good boys may be? (Zoro, Sanji, Mihawk, Shanks, Buggy). For some reason I am especially fixated on Mihawk, but that may be just because I can kind of picture specific scents for the others but not for him. Guess that comes with his overall air of mystery.

Ooooh I like this one.

After light research on fragranatica, this is what I've come up with.

SMELLY SMELLS

OPLA!Sanji, Zoro, Shanks, Mihawk, Buggy

SFW Headcanons

This was actually really fun thank you

Sanji

Fun fact about restaurant workers/chefs incoming!!  

Especially in fine dining establishments, restaurant workers are typically either advised against or prohibited from wearing strong perfumes and colognes. It can interfere with both the kitchen staff's ability to cook and the guests' dining experience, since so much of taste comes from your sense of smell.

So fresh, light scents are what he leans toward.

Something along the line of grapefruit and negroli, just very light but still sophistocated.

Maybe with a little herbaceous hint of fresh parsley or basil, but very light. Definitely not oregano, oregano is for savages.

Overall light and flirty, because that's Sanji.

Zoro

Earthy, woody notes. Not just because he got lost in the woods—

No, but I'm getting cedar wood, sandalwood, maybe a hint of leather. 

On the subtler side, I guess you could say more laid back scents.

Just very earthy, not too bold, more noticeable up close.

Shanks

Rum and questionable decisions.

No really though, definitely on the bolder side, there's nothing about him that isn’t bold.

I'm getting smokey, strong notes of leather and musk (particularly dragon's blood resin, one of my absolute favorite incense scents not self-projecting I swear), underlying notes of spice.

Just overall very bold, with the full intention of drawing you in for more.

Mihawk

Wine. He smells like wine. And murder.

Also on the bolder side for him, but not as bold. Bit more balanced, not quite as in-your-face.

High notes of spices like anise, cardamom, corriander seed, with lighter sour citrus notes such as bergamot to balance it out.

Just overall very refined and sophistocated, sort of casually seductive.

Buggy

He's a cucumber melon kinda girl.

Not even joking, straight Bath & Body Works.

Maybe even cotton candy, or he just grabs your perfume as a joke and ends up kinda digging it, who knows?

It's Buggy, though, so definitely on the flashy side.

Strong citrus and fruit notes in general. I really wasn't kidding about the possibility of cucumber, but maybe lemon zest, coconut, I'm getting very tropical vibes.

Maybe with fresh green/herb notes like bayleaf or tarragon.

[forkfulofflavor]

Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Ingredients: 2 lbs (1 kg) beets, unpeeled, greens removed, scrubbed clean 1/4 cup (60ml) extra-virgin olive oil, divided 2 sprigs thyme or rosemary (optional) Kosher salt and freshly ground black pepper, to taste 1/4 cup toasted shelled pistachios, lightly crushed 1 grapefruit, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 1 orange, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 2 tsp (10ml) lemon juice 1 small shallot, finely minced 2 tbsp fresh parsley, tarragon, or chervil, minced 1 tbsp (15ml) honey 1 cup (200g) fresh ricotta Directions: Preheat oven to 375°F (190°C). Prepare a pouch by folding a 12- by 24-inch sheet of aluminum foil in half and crimping two edges to form a pocket. Toss beets with 1 tbsp olive oil, thyme or rosemary (if using), and a pinch of salt and pepper. Place in the foil pouch, seal, and set on a rimmed baking sheet. Roast for about 1 1/2 hours, or until a toothpick easily pierces the beets. Remove from the oven and let cool. Once cool, peel the beets by rubbing the skins under cold running water. Cut into 1 1/2-inch chunks. (Beets can be stored in the refrigerator for up to 5 days if preparing in advance.) Lightly crush the pistachios using a mortar and pestle or by chopping with a knife. Reserve half for garnish. In a large bowl, combine the grapefruit juice, orange juice, lemon juice, shallot, herbs, and honey. Whisk to blend, then slowly add the remaining 3 tbsp olive oil, whisking continuously to emulsify. Season with salt and pepper to taste. To serve, toss the beets and citrus wedges with the pistachio vinaigrette. (If using red beets, toss separately to prevent staining other ingredients.) Spread half of the ricotta on a serving platter, top with the dressed beets and citrus, and dollop with the remaining ricotta. Garnish with reserved pistachios and serve. Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes Kcal: 220 kcal | Servings: 6 servings This Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is a delightful blend of seasonal flavors and textures. Tender roasted beets are paired with bright citrus segments, creating a balance of earthy and tangy notes. The creamy ricotta adds a luscious layer, while the pistachio vinaigrette brings a unique nutty depth that ties the dish together beautifully. Perfect for holiday gatherings or cozy dinners, this salad brings a vibrant, rustic appeal to the table. The combination of colors and flavors creates a visually stunning presentation that’s as satisfying to the taste buds as it is to the eyes. Ideal for autumn, this salad is both refreshing and comforting, making it a wonderful addition to any festive meal.