#homemade creamed corn

[twiceastasty]

Corn Kernel Muffins with Sage

This corn muffin recipe has far more texture and flavor than a simple pan of cornbread—and sneaks a homemade creamed corn recipe into the prep steps. Learn to make Corn Kernel Muffins with Sage.

I snuck two recipes into this week’s Twice as Tasty column for the Flathead Beacon. The main corn muffin recipe has far more texture and flavor than a simple pan of cornbread. The secondary recipe is in the steps that prepare the fresh corn for the muffins: essentially, make creamed corn from scratch. I like to double just the fresh corn and milk in the muffin recipe, bake it in two pans, and…

[fullcravings]

Sweet Corn Ice Cream Sandwich

[inthecityofgoodabode]

November 2024: National Day Of Mourning & Surrounding Days

My queen harvested some of our ginger this week:

Prepping the butternut squash for my dish:

The blossoms on the Scarlet basil were gorgeous. I'm glad I took this photo Thursday because the frost in the small hours Friday morning damaged them pretty bad:

Thursday dinner - turkey, dressing, corn on the cob, asparagus, cranberry sauce & roasted butternut squash with Za'atar & pomegranate molasses (I found the recipe here):

My queen & I don't make desserts but this year she made a sweet potato pie that was delicious. That is homemade whipped cream on top:

[rabbitcruiser]

Thanksgiving

Turkey, stuffing, and pumpkin pie! A time to be around the ones you love, give thanks, and celebrate the blessings in our lives.

Beloved in the United States, Thanksgiving is a holiday celebrated typically on the fourth Thursday of November. It’s a time to reflect on the year, be thankful, and celebrate with friends and family by enjoying a delicious meal together.

History of Thanksgiving

The origins of Thanksgiving can be traced back to the 1620s, when a group of English settlers, known as the Pilgrims, arrived in what is now Massachusetts. After a harsh winter, the Pilgrims were able to harvest a bountiful crop thanks to the help of the Wampanoag Native Americans. In gratitude, the Pilgrims held a feast to give thanks for their survival and the abundance of food. This event is often considered the first Thanksgiving in America.

Over the centuries, Thanksgiving evolved into a national holiday, officially recognized by President Abraham Lincoln in 1863 as a day of national thanksgiving and praise. In 1939, President Franklin D. Roosevelt moved the holiday to the fourth Thursday of November, where it remains today. Thanksgiving has become a time to contemplate the blessings in our lives, be thankful for the bounty of food and the love of family and friends.

Thanksgiving Timeline

1621

The first Thanksgiving

The Pilgrims, a group of English settlers, hold a feast to give thanks for their survival and the abundance of food. They invite the Wampanoag Native Americans to join in the feast, which includes wild fowl, venison, and fish.

1863

Thanksgiving officially recognized

President Abraham Lincoln officially recognizes Thanksgiving as a national holiday by issuing a Proclamation of Thanksgiving, setting aside the last Thursday of November as a day of national thanksgiving and praise.

1939

Thanksgiving moved to fourth Thursday

President Franklin D. Roosevelt moves Thanksgiving to the fourth Thursday of November by issuing a Thanksgiving Proclamation, to extend the holiday shopping period and stimulate the economy.

1924

First Thanksgiving Day Parade

Organized by Gimbels Department Store, the first Thanksgiving Day Parade is held in Philadelphia, Pennsylvania. The parade features floats, bands, and live animals, and it becomes an annual tradition.

How to Celebrate Thanksgiving

Thanksgiving is celebrated on the fourth Thursday of November in the U.S. It is a time to gather with family and friends, be thankful for all of the good things, and enjoy Thanksgiving, so here are a few ways to celebrate:

Host a Thanksgiving Dinner

One of the most popular ways to celebrate Thanksgiving is by hosting a traditional Thanksgiving dinner. This includes inviting friends and family to gather around the table for a delicious feast of turkey, stuffing, and pumpkin pie. Add some of your own family’s traditional dishes to make it more personal. Don’t forget to set the table with autumn decorations to add a festive touch to the occasion.

Volunteer at a Local Shelter

Thanksgiving is a time to give back to our communities. Many shelters and food banks need volunteers to help serve meals to those in need on Thanksgiving Day, which is a wonderful way to make a difference in your community and to show gratitude for what we have by helping others. You can also donate non-perishable food items and clothing to the shelter in advance of Thanksgiving day.

Start a New Tradition

Thanksgiving is a time to create new memories with loved ones. Start a new tradition, such as a family football game or a pie-making competition.

This is a great way to bond with loved ones, and it will also make Thanksgiving more fun and memorable. You can also make Thanksgiving a day of service by participating in a community clean-up or by visiting a local nursing home to bring cheer to the residents.

Reflect on the Year

Take time to look back on the past year and all the things you are thankful for. This can be done by writing in a gratitude journal, by sharing with friends and family, or by joining a community gratitude event. Reflecting on the year can help us appreciate the good things in our lives and be more mindful of the present moment, and it also helps to set the tone for the upcoming holiday season.

Thanksgiving FAQs

What is Thanksgiving?

Thanksgiving is a national holiday celebrated in the United States, on the fourth Thursday of November. It is a time to reflect on the year, and gather with loved ones to enjoy dinner together.

When is Thanksgiving celebrated?

Thanksgiving is celebrated on the fourth Thursday of November in the United States.

Who celebrates Thanksgiving?

Thanksgiving is celebrated by people in the United States.

How is Thanksgiving traditionally celebrated?

Thanksgiving is traditionally celebrated with a traditional meal of turkey, stuffing, and pumpkin pie, with family and friends.

When did Thanksgiving become a national holiday?

Thanksgiving officially became a national holiday in 1863 when President Abraham Lincoln proclaimed the last Thursday of November as a day of national thanksgiving and praise.

Source

[teaboot]

I already love fruits and vegetables, which is good because my beautiful darling boy WILL ambush me from any nearby surface relentlessly and without hesitation the second he suspects that I am eating something and will ONLY leave me be of 1. He has sniffed it and decided it is icky, or 2. there is absolutely none left and he can’t smell it on me or under anything nearby.

So far this has resulted in two lists: “Safe To Eat Around Ollie”, and “Lock Yourself In A Closet”.

The “safe around Ollie” list:

Mango sorbet

Strawberries

Grapes in a bowl

Oranges

Plain cabbage

Rock candy

Broccoli

Oatmeal

Plain rice

Spicy kimchee ramen

Fish, weirdly

Soy sauce

Tofu

Corn

The “God can’t save you” list:

Popcorn

Cheese of any kind

Margarine or anything WITH margarine

Granola bars

Pizza

Bologna

Pasta

Salted nuts

Puffed rice

Canned tuna

Pesto

Butter

Most sandwiches

Potato chips

Stir fry

Cooked broccoli

French fries

Potato

Chicken

Egg

Popcorn again because Jesus Christ he rabbit-kicked my brother in the balls the other day chasing after a stray kernel

Ice cream

Salad dressing

Salami

Homemade vegan rice krispy treats

Grilled cheese sammy

[angelicgirlmj]

an angels guide: healthy eating at school

hi angels! you voted and this came first so here it is, an angels guide to eating healthily and focusing on your body and health goals at school. healthy eating at school can be tricky. you use up so much enegry and time in class and studying that meals can seem a little less important. you might end up skipping a meal or eating a meal that ends up not fitting your health goals all because you ran out of time. i have created three categories of lunches to help you find meal inspo: cold lunches, hot lunches and make the night before lunches. also a bonus snack section and some general tips! enjoy angels and feel free to comment your go to lunches/snacks.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

tips

bring a bottle of cold water with you to school, drinking water regularly helps you look and feel your best.

eat breakfast! even if you don’t get very hungry eating in the morning helps your brain and body function it’s best. try having some fruit or a smoothie if you really struggle to eat in the mornings.

try vitamins/probiotics to help you get all your nutrients and vitamins in.

buy a cute lunch box/food containers to make sure your lunches are adorable.

make a pinterest board of cute healthy lunches to be inspired by!

figure out your health goals and create meal ideas from there. for example: i want to build muscle! that means you need more protein in your diet so plan meals and snacks with lots of protein sources to fit your goal.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

a week of cold lunches:

chicken salad: mix chicken, avocado, tomato, cucumber, carrot, corn, salad leaves (lettuce, rocket etc). add mustard and lemon dressing, season well with salt and pepper and fresh dill. dessert: raspberries and blueberries served with peanut butter and greek yogurt.

tuna and avocado pita: mashed avocado and tuna, seasoned with salt and pepper, fill in pita along with rocket and pickle slices. dessert: pineapple and pomegranate fruit salad.

cold rice bowl: mix cooked salmon, rice, cucumbers, cooked broccoli and sliced carrot. sprinkle with sesame seeds and pepper and salt. garnish with a garlic mayo or homemade yogurt garlic sauce. dessert: chopped strawberries dipped in yogurt and coated in dark chocolate and coconut oil left to harden.

feta and turkey wrap: place lettuce, turkey, tomato in a wrap and sprinkle with feta, pepper and salt. dessert: sliced apple (squeeze lemon over to stop apple going brown) with peanut butter, greek yogurt and cinnamon dip.

cold pesto pasta salad: mix cooked penne pasta, homemade pesto, tomato, rocket, avocado, grated parmesan and season with salt and pepper. dessert: tangerine pieces and kiwi.

cold noodles: mix cooked noodles, shredded red cabbage and carrots, green onions, handful of crushed peanuts, chopped cucumber and cover with sesame peanut sauce. dessert: homemade blueberry banana oat muffin.

salmon bagel: add salmon, cream cheese (or cottage cheese), cucumber, rocket, lemon and pepper to a bagel. dessert: blackberries and mango.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

a week of hot lunches:

pizza toast: spread homemade tomato sauce on a piece of sourdough bread, cover with mozzarella, add your favourite toppings such as ham, mushroom, olive, pepper etc and bake until cheese melted, serve with rocket. dessert: banana bread and greek yogurt.

stuffed aubergine (or eggplant): sauté aubergine, onion, garlic, pepper, zucchini and olive, add in tomato paste and season. put in aubergine and sprinkle with cheese. bake until cheese melted. dessert: sautéed apples served warm with yogurt and granola.

chicken meatballs: homemade chicken meatballs cooked with a soy based sauce and red peppers. serve with cooked rice. dessert: strawberry oat crumble.

gyozas: heat or make some gyozas and serve with a cucumber and carrot salad with soy sauce to dip. dessert: hot matcha tea with strawberries.

soup: make your favourite soup and serve with some warm sourdough toast. dessert: watermelon slices.

quesadilla style wrap: fill a whole wheat wrap with cheese, turkey, tomatoes and avocado. cook until cheese melted and warm. dessert: green grapes, blueberries and raspberries.

grilled chicken burrito bowl: mix grilled chicken, rice, avocado, black beans, corn, tomatoes, red onions, cilantro and sour cream with cooked rice and squeeze over lime and season as preferred. dessert: rice cakes with greek yogurt strawberries and melted dark chocolate.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

snack ideas:

veggie sticks and hummus.

fruit salad.

frozen banana, peanut butter and chocolate slices.

pretzel thins and sliced cheese.

frozen grapes and lime.

salty popcorn.

yogurt parfait.

cucumber and cream cheese rice cakes.

cookie dough protein bites.

banana peanut butter rice cakes.

homemade oatmeal cookies.

smoothie.

chia pudding.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

thank you for reading! happy back to school season. remember to nourish and take care of your body - you deserve it! love, m.

[cerusee]

Soups and Stews from Cerusee: a masterpost

(by request)

Brunswick Stew (American chicken stew with lima beans, corn, and tomatoes)

Chicken and Rice Soup

Avgolemono (Greek chicken and rice soup with eggs and lemon)

Cheesy Ham and Potato Soup

Cream of Avocado Soup

Pork Noodle Soup with Garlic and Ginger

Curried Lamb and Chickpea Soup

Chicken and Sausage Gumbo

Chicken Groundnut Stew (African chicken stew with peanut butter)

Fesenjen (Persian chicken and walnut stew with pomegranate molasses)

Lemony White Bean and Ground Turkey Stew

Scafata (Roman-style vegetable stew)

Pasta e Ceci (Pasta and chickpea soup with rosemary and tomatoes)

Graziella's Beef and Green Bean Stew

My tumblr braggadocio a couple of weeks ago re: my top-notch soup game netted me a couple of requests for suggestions/recipes, and when I sent a long list of possibilities to a pal, they asked for the ones linked above. I thought I’d just put them all on tumblr in case anyone else is interested. I’m going to do these each as standalone posts and link them back here, for ease of navigability, and because I’m going to comment on them a lot probably lol.

But first: eleven hundred words on chicken broth:

Chicken broth/stock is one of the staple elements of my home cooking. I use a LOT of it, and in almost any recipe that has the flexibility to give the cook her choice of meat stocks, vegetable stock, or water, I’ll use chicken stock. You do not need to do this. Follow your heart! And your dietary and needs and/or preferences! That said, I can’t swear by the results if you use vegetable stock or water (or beef or another meat stock, I guess, if you’re not vegetarian but you’re specifically avoiding chicken) in any recipe here that calls for chicken broth, as it may change the flavor profile.

I use two kinds of chicken stock pretty exclusively, for a combination of flavor, convenience, and cost:

Better Than Bouillon (Roasted Chicken Flavor), which is a concentrated chicken stock base pretty widely sold in most American supermarkets that I’ve visited (it’s usually in the soup aisle). It’s a sort of a thick paste that’s meant to be diluted with 1 teaspoon of the base to 1 cup of water (ideally hot or boiling water, so it dissolves faster). There are other iterations of the paste-style soup bases besides this brand (I know Penzey’s sells one, and I think I’ve seen some other supermarket brands as well, although I stick with this one because it is a known quantity and I love it). Please note that the paste-style stock bases are pretty salty. I love salty foods, so this is fine with me, but it’s something to be mindful of when you’re seasoning a soup that’s based on this…maybe hold off on adding salt until closer to the end of cooking, and taste as you go. It is very, VERY easy to end up with an accidentally over-salted soup, and it’s difficult to course-correct once you do.

Homemade chicken and/or turkey stock. This is a habit/technique I inherited from my father, who started doing this in ye olde days before much nicer stock bases were a thing you could buy in a supermarket. It involves taking all your leftover chicken or turkey scraps/carcasses (some of which might have been stashed in the freezer for a while as they amounted), and simmering them in water for up to a few days, until the bones fall apart at the poke of a wooden spoon, then vigorously boiling it down to an extremely rich, thick stock (probably something closer to a glacé than stock, if I’m being honest), straining it, and storing in the fridge in jars. This was partly thrift, partly because holy shit this stuff is delicious and just a has a real intensity and depth and sort of umami flavor it’s hard to get anywhere else.

As a single adult, I never cook entire turkeys for myself, so I tend to hoard my chicken scraps, and then go buy a couple of pounds of the cheapest turkey cuts I can get (turkey necks are GREAT for this, although I’ll get turkey drumsticks if that’s all they have, or even just chicken backs—I’m aiming for as cheap as possible, because this not about the meat) and fill up a stock pot with all of that, and then as much water as I can get into the pot. A stockpot full of turkey necks will give you an incredibly rich stock within an hour; the longer you cook it, the more intense it will be, and the more you might want to dilute the end product of this with water.

(These days I depart from my dad in the whole process of this: I try to use a lot of the first flush of chicken stock after getting the pot going to make specific recipes that need a lot of broth in them, and top the stock pot up with water as I go along (handy tip: ladle broth directly from the pot into a measuring cup through a fine mesh sieve spoon, if you have one; this means you don't get any solids in there). And then, eventually, when all the meat/bones/cartilage have given up their virtue and the liquid in the pot is starting to look milky white and even a little viscous from all the collagen in the poultry bones, I fish out and toss the solids, filter the stock carefully to remove any remaining residue, and, if necessary, boil it all down a little more until I can fit it into some specially designated ice cube trays I use just for this, and then I freeze it.)

Once again, you do not need to do any of this! You can just use other stock, etc. I personally love how much depth this iteration of chicken stock adds to things I cook with it, and I think it’s well-worth it alongside of just being kind of fun (although it will make your entire house smell like chicken for a week), but you don’t need to do this. If you do do this, please note that this stuff will be a lot less salty than any commercial chicken stock, so you may want to adjust the salt to taste on anything you cook with this.

You can also just do a way, way faster and less intense and more traditional version of homemade chicken stock, which is taking a chicken carcass or other substantial poultry leavings, and simmering that for 20-60 minutes, with or without some vegetables (typically onions, carrots, celery) roughly chopped and cooked with, and everything then drained and strained (and not reduced). Personally, I never saw the point, because it takes a lot of resources and effort for minimal output and it will take up so much of your freezer if you’re not using most of it right away, but lots of people do it this way, and it’s definitely better than buying canned stock (blech, see below).

Other stock/broth possibilities you can use but I won’t:

Old style bouillon cubes! You typically use one cube per cup of boiling water (it super duper does need to be boiling water; these things are shelf stable and will not dissolve in anything less, plus vigorous whisking). I sort of grew up on these in the 1980s and 90s in America, particularly on camping trips, where they were ideal, specifically because they’re shelf-stable. They taste like preservatives with a chicken aftertaste, and sometimes the foil wrapping sticks to the damn things and you have to scrape it off with a fingernail/knife. They’re also kind of annoying because it’s hard to use less than one whole cube at a time. They exist, they will give you a chicken broth, but jesus christ no wonder my dad took to boiling turkey carcasses as a non-camping alternative form of stock.

Canned or boxed chicken broth: if you like this, you like this, but this tastes even worse to me than bouillon cubes. It’s so thin and acidic and chemical and it’s just yuck. It’s also so expensive! You’re mostly paying for water in a can/box! But if you do in fact like this kind of chicken stock, and almost more importantly, already normally keep it around, I am not going to try to talk you out of using this. You should make the food you want to eat. Sometimes the food we want to eat tastes vaguely of the preservative techniques of our childhood. (See: my iteration of Brunswick Stew.) Please adjust for seasoning, though. This stuff is simultaneously very salty but also very bland.

@yutaan - sorry this took me so long! I decided to make a PROJECT out of it. I hope some of these are winners.

[sir-heichou-smith]

Thinking of Simon/Southern!reader who is SERIOUS about their cooking.

EDIT: i just HAD to expand on the idea from @succubusvalentine and their southern!reader blurb cause i love it and them so much lmao.

Ribs fall off the bone and biscuits always homemade and the DESSERTS they make.

The rest of the 141 was invited to a get-together at Simon's house for the first time, and the missus brought out the big guns. BBQ ribs and meaty beef brisket, corn bread with thick, dripping honey, mac n cheese with the crispy topping, green beans and sweet potatoes and all sorts of veggie goodness.

When you force them to sit down and insist that you bring all their plates to them with a tray of cold beer and a pitcher of your homemade sweet tea/lemonade, Price turns to Simon and gives him a look that screams "should anything happen to you she will be mine."

After dinner you bring out slices of warm apple pie with scoops of vanilla ice cream and old-fashioned peach cobbler, your great-grandma's recipe. The boys are out cold due to food comas by the time they inhaled everything you made for them.

LAWD have mercy all four boys are WHIPPED. Needless to say, should any sports games or meetings or parties of any kind be planned, ALL of them are held at the Riley's.

[kcrossvine-art]

Hiiii friendssss! What the FUCK is up. What the fuck is up. What the Fuck is up. On todays cute little cookin excursion we are going to be deep frying things and using a wok. If you dont feel comfortable deep frying, and dont have a wok, im sure theres other ways to do it silly :DDD

I believe in you.

From LotR online we're gonna be making Fried Beetroot Sticks!! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Fried Beetroot Sticks?” YOU MIGHT ASKSlices of sweet little beated root dipped into a batter with, watch out, special flavors too.

2 Beetroots

Corn flour

Salt 

Red Chilli Powder

Garlic Paste

Baking Soda

Water

Peanut oil

And we'll also be making some horseradish sour cream dip to go along with it;

Sour cream

Prepared horseradish

1 Green onion 

Few splashes of lemon juice

Salt to taste

Ground pepper to taste

"Cooked, tender beetroot sticks are dredged in a light batter and fried to give a crispy exterior and a soft, sweet interior. Served with a bracing horseradish sour cream, this snack is both filling and delicious."- LotRO Tooltip

AND, “what does Fried Beetroot Sticks taste like?” YOU MIGHT ASKThis is like homemade fair-food and it sounds like a contradiction but its not

But maybe its just because its fried food? American brained, sorry.

Retains the inherit sweetness to beetroot

And similar to pickled beetroot the sweetness contrasts the spicey of the batter

(which i encourage you to amp up if youd like more spice)

The horseradish sourcream dip is to die for

Measure with your heart for that one, and save some green onion to top it with when you serve

This would pair very well with a lime italian soda or with shaved ice cones

Im always very anxious about deep-frying things, or working with oils at high temperatures, but i didnt run into any complications with this dish. Just make sure to keep best practices and safety precaution in mind, especially with a wok as it can tilt!

. If you dont have corn flour, you can substitute all-purpose flour . If you dont have peanut oil, look up oils with the same smokepoint to decide what else to use

-----------------------------------------------------------------------------------------------------------

The recipe stuck out to me, as i was assembling a list of foodstuffs from tolkiens work, for being such a "regular" named food. Also its worth 19 silver 69 copper in the LotR MMO and im immature.

I think the dip has the most room for improvement and tinkering. I've never made horseradish sourcream before, so more practiced tastebuds could perfect a simple thing like this. In the future id also like to try adding red pepper flakes along with the the powder and garlic paste, to give more visual variety and spice. I think cumin in the batter would be a nice midtone flavor too.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its relative simplicity and modularity with things you could add.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Beetroot Sticks Ingredients:

2 Beetroots

130 grams corn flour

1 tbsp salt 

1 tsp Red Chilli Powder

1 tsp Garlic Paste

1/4 tsp Baking Soda

178 grams Water

432 grams peanut oil

Horseradish Sour Cream Ingredients:

225 grams Sour cream

200 grams Prepared horseradish

1 whole green onion (green and white parts VERY finely chopped)

1 tspn lemon juice

Salt to taste

ground pepper to taste

Beetroot Method:

Peel all beetroots and cut them length-wise into  rectangles.

Combine flour, salt, chilli powder, garlic paste, baking soda, and water in a bowl.

Mix well into a smooth batter.

Heat peanut oil to medium in a wok and dip beet roots into batter. Deep fry until golden brown in color.

Stack beetroots on paper-towel lined plates to cool and dry as you go.

Serve with horseradish sour cream!

Dip Method:

Mix all ingredients

Cover and let stand at room temperature for 1 hour for the flavors to blend.

[livthelazywriter]

I can’t stop thinking about Bradley with a natural/holistic/crunchy wife/girlfriend.

It would be so cute.

He’d meet you at the grocery store. The two of you standing in the snack aisle. You pick up a box of crackers and read through the ingredients list. Your nose scrunches in disgust of the gross unknown list of junk. With a disappointing sigh, you place the box back. Bradley looks bored about what he wants. He sneaks glances at you here and there, making note that you are reading the ingredients. Well, that you are also really, really, cute.

“Are you reading the ingredients?” He asks with an amused snort. With a sheepish smile, you nod.

“Yeah, I am.”

Of course he asks why and you explain. You preferred minimal ingredients in your foods. No nasty preservatives, seed oils and anything with soy. You tended to stray from food dyes, but honestly you never turned down sour patch kid gummies if offered. You simply had a happy medium.

He found it…endearing.

You chatted in the aisle. He liked your smile and the way you were passionate about your lifestyle. The glimmer in your eyes when you vommited out information on him.

He asks for your number and things slowly fall into routine.

You went on dates. One after the other.

He found out you make your own perfumes with essential oils and buy all organic foods. You make sourdough bread, which is amazing in his book. Speaking of essential oils, your collection is huge. You have any type for anything. For topical use or defusing. Ginger for rubbing on and upset stomach and lavender to help relax from stress. Orange to add to your homemade cleaner for a nice, clean scent. Vanilla bean for that sweet perfume he’s come to love that you make.

He does find it odd a first. He likes to tease about your oils and how much you use them. The over abundance of supplements and homeopathic medicine in your medicine cabinet instead of Tylenol, ibuprofen, and DayQuil.

Or the million plants in your whole apartment, the air purifier in your room, and the red light therapy pad rolled up next to the couch. The castor packs you do before bed and the few drops you rub in your belly button.

He grumbles when you make him take sour vitamin c powder when he starts to get sick but later waves you off when you notice he’s already getting better. He roles his eyes when you tell him he needs to stop drinking so much soda because of the sugar, nasty corn syrup and fake flavors. You slowly get him onto probiotic and prebiotic sodas or sparkling water to scratch that soda itch. He notices that they make him feel better, but just a little so he’s says.

Finally he starts asking you to rub lavender oil on his neck and using your red light therapy for his sore shoulders. Bradley asks you to make him more shaving cream that you made him once for his birthday because he says it’s so much better than Gillette. He’s also lowered his alcohol intake at the Hard deck so his ‘poor liver’ will stay alive even though he can tell he feels so much better since listening to you.

Like you, he reads ingredients now and gets made fun of by the dagger squad. Bradley simply huffs and rolls his eyes at them as he grabs some chips that have olive oil instead of canola oil. They say he’s gone soft for you, which is indeed true. Thanks to you though, he’s notice his health has gotten better, so he doesn’t care about their criticism.

[likebreadandwine]

don't mind me, I'm just daydreaming about summer picnics and ice cream... 🏖️🍦

but really—there's a rhythm to summer days, and I want to plan your meals around it.

sunrise looks like cotton candy: pink skies and wisps of cloud. I convince you to join me for a walk while there's still dew on the grass, and yes, I'm hoping you work up an appetite. I'll reward you with breakfast when we get back: toast and eggs and bacon and fresh fruit, muffins that are practically cake, strawberries and whipped cream.

we're off to the beach next. I pack us a picnic. we claim a spot in the shade. after sunscreen has been applied (forgive my extra squeezes, you're just getting so soft), we are content to lounge and bask in the warmth of the day.

my carefully-packed cooler gets emptier and emptier as things steadily disappear: thick sandwiches and juicy slices of watermelon, cans of cool soda, bags of chips, decadent homemade brownies. by the time I glance up from my book, you're looking beached and more than a little rosy. time to get you in the water. they say not to swim after eating but that's just a myth, and besides, you aren't so much swimming as floating. hot and overstuffed on land, you are cool and buoyant in the water.

alas, all things must end. back out we come. you're heavy, sleepy, and warm, so we pack up and head home for an afternoon nap while the hottest part of the day passes. well, you nap. I'm needed elsewhere; I have plans for dinner.

it's grilling season, after all, so you know what that means: skewers of beef, bell peppers and zucchini; grilled corn, smokey and sweet; barbecue ribs, roasted potatoes, and garlic bread…is it too much? but what better way to spend a lazy, hazy summer evening than with dinner straight from the barbecue and a drink in hand?

there is one thing that could make it better, if you want. before I even tell you what it is, you're nodding at me. yes, please. aren't you full? so full. I want more.

and so, from the depths of the freezer, I retrieve a carton of vanilla bean ice cream. this is the good stuff, the artisan shit that reminds you vanilla is not plain, vanilla has depth; it is floral, earthy, rich, almost like caramel. combined with sugar and cream, chilled and churned and frozen, I might as well be spooning bites of ambrosia into your mouth. you'd think I was, based on the indecent sounds you're making.

in fairness, it's not just the ice cream. it's the ice cream on top of a whole day of eating. once you've finished the carton and my hands are free, they both go straight to your belly, and wow. you are round and stuffed to your limit. no wonder you're squirming, it must ache. you let me get too carried away. I like when you get carried away. the words come out breathy and soft. you did so good.

I like you like this: breathless and big, dazed and contented, the taste of vanilla still on your lips.

[pedge-page]

#6 Joel Dealing with Preggo Wife: NOT Hungry

can be read with others in series or standalone

Warnings: fluff, brief puking, Joel being an overreactive sensitive bitch

- - - -

Ever since your fourth date with Joel, where you spent the evening at his apartment, and he made you his homemade empanadas while you two discussed your favorite books and movies, you were hooked. Not just to the man who would eventually be your husband and baby daddy, but to his immaculate cooking as well.

So now, years later with a ring on your finger and both of your and Joel’s belly a little fuller—okay, yours a LOT fuller—you find yourself gawking at him, propped up on the kitchen island in a high chair you took 4 minutes to climb atop, feet swaying in the air, elbows resting on the granite countertop, palms holding your chin with beady heart eyes as Joel finishes plating his hot homemade dish for you.

“Blow on it, babe. It’s hot,” he warns, not too keen on having you burn your tongue again due to your impatience. He holds a fork out as you drag the plate in front of you.

“Yes you are, handsome.”

He shakes his head, not caring that he’s blushing hard. It’s not difficult for him to admit that having you gush over his cooking for years makes him extremely proud, excited, and even more in love with you.

You can’t tell if the gurgling, rumbling summersaults in your middle is the baby kicking or your stomach growling, neither of which bother you in the slightest as you splinter the hot shell, pausing to waft the steam of shredded chicken, glazed onions and corn, a hint of his secret secret secret ingredient (its a touch of sugar—but you don’t want him to know you know), and then—

You stop, fork held in front of your mouth like the Choo Choo train hit the breaks before it could dock with the station. And suddenly something doesn’t feel very pleasant, and your senses are off, strangely, for something that should be glorious and pleasurable consuming you is now —extremely unpleasant, almost—

You drop the fork with a clatter to the plate and b-line straight to the bathroom, barely bending to your knees to the tiled floor as you hurl your stomach into the basin. 

It only lasts for a few seconds, your stomach being relatively empty with no dinner having made its way down there. You wash your hands, and mouth, and then sadly waddle back into the kitchen.

“Um, Joel, I don’t think the baby likes them,” you say meekly, rubbing your hand over your belly who punches your ribcage with dignified agreement.

Joel looks at you, face plain, lips in a thin line with an unreadable expression. He calmly places the pan back on the stove, wiping his hand with the washcloth. The kitchen feels scarily quiet. Joel then puts both hands flat on the counter, holding himself up, gritting his teeth back and forth. He brings his eyes to you, with such a chilling seriousness that it sends you into shivers. 

“And might I ask who’s baby you got growing’ in there then?”

EXCUSE ME?

“Joel what—what the fuck—“

“Cuz no baby o’MINE would EVER dislike my empenadas. So I’ll ask you again, who’s baby do y’got growing inside you?”

“Are you fucking serious. Because the baby doesn’t like your greasy food, I’m suddenly a cheater?”

“I’m just sayin—“

“Fuck off Joel,” you seethe, not sure if you should be trembling in rage or laughter. “The baby. Doesn’t. Like. It. Grow up. The doctor said this could happen.”

Yeah, he was there, he knows, but Jesus, it was more plausible to believe his baby wouldn’t like collard greens or strawberry ice cream, not … his fabulous abuelas homemade receipt of empanadas that his wife has adored ever since she first tried it!

Joel pulls his hands off the counter, wringing them in shame with pouty lips. “M’sorry. That was—that was wrong o’me to way that. I don’t—I know you wouldn’t…”

He struggles to suppress the little sniffle under all that macho, and suddenly you’re paddling over to him, soothingly gliding your hand over the expanse of his muscled back, kissing his massive shoulder. 

“Awww, are you upset your baby doesn’t like them?”

“M’not upset,” he pouts unconvincingly. “Just—what if after you pop the kid, you still don’t like ‘em either? Then who am I gonna cook ‘em for?”

“Tommy?”

“Fuck that man-child. He can make his own shit.”

You giggle into his arm, nuzzling your face into his denim shirt. You inhale the smell of him, the mix of pine, wood and mint, a little bit of sweat, enough that its blocking the nauseating scent of the grease in the air and suddenly you feel a wave of calm wash over you, relaxed in his gentle embrace. 

You smile, carding your fingers through his and bringing his flat hand to the base of your tummy. 

“I promise: this baby is definitely yours. So calm now because Daddy’s scent is here to comfort her.”

Joel’s lips curl into a smile, welcoming the touch of warmth cradled by your rounded belly. “Still think it’s a girl?”

You cup his face, bringing him to you as you plant a loving kiss on the scruffy patch on his peppered cheek.

“I know it.”

- - - -

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[koifishstick]

GRANNYs DINER

ABOUT GRANNYs DINER. granny’s diner is the heart of storybrooke, a classic small-town eatery with wide vinyl booths, a long counter lined with chrome stools, and the warm glow of neon signs reflecting off checkered tile floors. the scent of sizzling bacon, fresh coffee, and homemade pies fills the air, making it the perfect place to grab a meal or overhear the latest town gossip. the walls are decorated with old photographs, a mounted crossbow (a reminder that granny isn’t to be messed with), and a well-worn chalkboard menu featuring comfort food staples like burgers, waffles, and her famous lasagna. ruby works the floor with effortless charm, taking orders and keeping the coffee cups full, while granny rules the kitchen with a sharp eye and even sharper wit. open early and serving late, the diner is more than just a restaurant—it’s a safe haven, a meeting place, and sometimes, the backdrop for magic and mayhem.

BREAKFAST (served daily from 6am - 11am)

classic plates:

granny’s big breakfast – two eggs any style, bacon or sausage, toast, and hash browns – $9.50 (town favorite!)

ruby’s waffle stack – golden waffles topped with whipped cream, fresh berries, and maple syrup – $8.75

granny’s famous biscuits & gravy – homemade buttermilk biscuits smothered in sausage gravy – $7.50 (only available on sundays!)

lumberjack omelet – three eggs, ham, mushrooms, peppers, and cheddar cheese, served with toast – $9.25

apple cinnamon pancakes – three fluffy pancakes infused with cinnamon and apple chunks, topped with warm syrup – $8.25

lighter options:

yogurt & granola parfait – layers of vanilla yogurt, granola, and fresh fruit – $6.50

avocado toast – thick-cut sourdough topped with smashed avocado, cherry tomatoes, and a drizzle of balsamic glaze – $7.00

LUNCH (served from 11am - 3pm)

soups & salads:

granny’s homemade tomato soup – served with grilled cheese on sourdough – $7.50

hearty beef stew – slow-cooked with tender beef, carrots, and potatoes – $8.50 (only available on tuesdays!)

ruby’s southwest chicken salad – grilled chicken, black beans, corn, avocado, and chipotle ranch dressing – $9.00

classic caesar salad – romaine, parmesan, croutons, and house-made dressing – $7.50 (add grilled chicken for +$2.00)

sandwiches & burgers:

the storybrooke burger – juicy beef patty, cheddar cheese, lettuce, tomato, and special sauce on a brioche bun, served with fries – $10.50 (town favorite!)

granny’s meatloaf sandwich – thick-sliced meatloaf on toasted sourdough with tangy house sauce – $9.00 (only available on fridays!)

ruby’s blt – crispy bacon, lettuce, and tomato on toasted bread with mayo – $8.50

grilled chicken club – grilled chicken breast, bacon, swiss cheese, and honey mustard on a ciabatta roll – $9.50

DINNER (served from 5pm - 9pm)

hearty entrées:

granny’s famous lasagna – layers of pasta, ricotta, mozzarella, and homemade meat sauce, served with garlic bread – $12.00 (town favorite! only available on wednesdays!)

slow-roasted pot roast – fork-tender beef with mashed potatoes, gravy, and roasted veggies – $13.50

chicken fried steak – crispy breaded steak smothered in country gravy, served with mashed potatoes – $11.50

pan-seared salmon – fresh salmon with lemon butter sauce, served with wild rice and steamed vegetables – $14.00

granny’s sunday special – changes weekly! ask ruby what’s cooking – market price

BEVERAGES

freshly brewed coffee – $2.50 (bottomless cup!)

hot tea – $2.00

hot chocolate – $3.00 (with whipped cream)

fresh-squeezed orange juice – $3.50

classic milkshakes (chocolate, vanilla, or strawberry) – $5.00

sweet tea or iced tea – $2.75

soda (coke, sprite, root beer, dr. pepper, pepsi) – $2.50

DESSERTs

granny’s homemade apple pie – served warm with a scoop of vanilla ice cream – $5.50 (town favorite!)

ruby’s red velvet cake – rich and moist with cream cheese frosting – $6.00

chocolate lava cake – warm molten chocolate center, topped with whipped cream – $6.50

blueberry cobbler – sweet, tart, and topped with a buttery crumble – $5.75 (only available on mondays!)

banana pudding – layers of vanilla pudding, fresh bananas, and vanilla wafers – $5.00

whether you’re here for a quick bite or settling in for a full meal, granny’s diner has something for everyone—just remember to stay on granny’s good side, or you might find your portion a little smaller than usual.

divider - paint swatch dividers - dash gif divider - purple fade

[gallifreyianrosearkytiorsusan]

Soup for the Soul and Sanguinala

Author's note: More of Husbandry with Jophiel. Thanks to @sleepyfan-blog for letting me borrow Cedric. Thanks to @c-u-c-koo-4-40k for letting me borrow Khopesh and Lullaby. Thanks to @felinisnoctis for letting me borrow Asariel, Gerhardt, Felix, Batsy, Mic, Malachai, Job and Tercelle.

Author's note 2: Slight edit- Khopesh is BS-ing Lullaby A bit more. Sorry for not adding it before. Stupid Tumblr messaging system.

Summary: Jophiel helps cook and process a bunch of pigs and helps make a bone broth soup with bovine, pig and other large bones.

Warning: Food, cooking, mentions of cannibalism.

tagged: @sleepyfan-blog @c-u-c-koo-4-40k @i-am-a-dragon34 @ms--lobotomy @jaghatai-khock

tagged: @kit-williams @whorety-k @bleedingichorhearts @thevoidscreams @gra93fruit-blog

Tagged: @felinisnoctis @bispecsual, @egrets-not-regrets @finchly-tintinnabulation

Jophiel is humming to himself as he has finished adding in all of the bones to the water as he is heating up the water to help boil the bones into broth. He hands in various aromatic vegetables and will wait on adding in more than salt and pepper for seasonings for after the soup is mostly ready. 

It takes a lot of time and patience to make really good bone broth, which felt like it takes forever to make as the bones are softened and the collagen and calcium are leached out the bones and into the liquid, once they are soften enough the bones are cracked and the marrow is is scrapped out and roasted in the oven for extra flavor. 

He's going to grind the bones into a fine meal powder and sprinkle them back into the soup base, adding back in the roasted bone marrow as well. He adds in more seasoning and flavors as the slow cooked beef is easily shredded and added back into the soup.

For vegetables and spices, he uses to round out and enhance the dish are; celery, onion, carrots, some cream, butter and eggs to give it added richness, garlic, ginger, scallions, some lemon and lime juice, olive oil was used in roasting off the veggies, oregano, tomato, basil, corn, beans, and both bell peppers and some spice peppers were used to sweeten and bring heat to the dish, some lemongrass and potatoes to help enhance the flavor and bulk out the soup-stew thing he was making.

Claude is making bread for the soup-stew and is in the process of kneading the dough. He's being careful because over kneading, it can happen with how strong Astartes can be Primaris Marines doubly so. Kerubiel is making a compound butter to go with the bread. Thressl is pretty excited because his first batch of homemade alcohol is ready to be drunk by others, and the flavor profile turned out great, and it would compliment the soup-stew that Jophiel is making.

"It's really nice of Nanael, Olly, and Cedric to have bought those pigs and a couple of large bovine to help us make a feast of food to thank our older brothers and cousins for all that they do to help us." Jophiel says as he sings a song under his breath.

Ramiel nods as he continues to help tend to the barbecue pit that was dug, with permission outside to smoke and cook a vast majority of the pigs and cow meat. He had come in briefly to grab something and spoke up, "It is wonderful that we are able to do something big to help show our appreciation. And it's in time for the festival of Sanguinala too.”

"Mhm!" Jophiel says with a grin, "I am curious to know what Nanael, Cedric, and Olly are cooking up together in the other kitchen, I say a bunch of sweet ingredients. I wonder if Cedric will make more jam? It is so good... and caused quite the stir.”

Some of the bones that Nanael gave him to cook with were oddly shaped. And Nanael had one of those Intense looks on his face. Jophiel wisely didn't ask any questions as he thanked Nanael for the ingredients to make the soup. Jophiel knows Nanael likes to go hunting with Cedric sometimes.

Once everything was ready they called in the rest of their fellow Primaris who aren't in the med bay to eat a bit of the food, including Nanael, Cedric, and Olly who brought out some excellent jam and sweets. Olly was experimenting with using ginger bug to make a slightly fermented and fizzy drink.

It's quite good in Jophiel's opinion. Once they finished their small celebratory feast together they packed up the food into various clam-shell food boxes to carry off and give to anyone who requested some of the delicious food. Jophiel has a couple of boxes of food for Khopesh and Lullaby and he calls out to the pair of them.

“Lullaby! Khopesh!” He says as the two of them turn to look at him as he gives them both a big smile that covers his teeth, “Happy Sanginala! I made extra food- it’s safe for baselines and Astartes to eat. If you want some.”

He peers down at both of them with cheerful mahogany eyes as he offers the food to both of them. Lullaby smiles back at him, “thank you for the food… What’s Sanguinala?”

Jophiel hands over the food to both of them and says, “Sanguinala is a celebration that Astartes celebrate- it’s a time to remember the fallen and cherish those who are still alive. A time for feasting and boasting of stories.”

He skips over the part about the grieving of the death of The Holy Primarch Sanguinius and the burning of the effigy of The Arch Traitor Horus. A deep spark of rage flickers and he closes his eyes and breathes out and opens them again as he focuses on Older brother-cousin Khopesh and Lullaby.

“Do you know where Karlsor is?” Jophiel asks, “I’ve got plenty of food to give out and I want to give some to him- to thank for his help in training Claude and helping out with stuff.”

“He’s at base.” Khopesh says.

“Thanks Khopesh!” Jophiel says with a cheerful grin as he heads out.

Later- once Lullaby and Khopesh are back in Lullaby’s home, Khopesh explains certain things to Lullaby- to warn them about certain… dubious parts of the food. Jophiel doesn’t know for certain that there are some Astarte’s in the food, but he suspects- due to how… certain bones are and how some of the meat looks. But Jophiel doesn’t say anything- after all, waste not, want not on such things. Also, he’d seen the healing injuries on Olly’s face and knows that something happened recently.

~~

"If you want to partake in Sanguinala food, there's a chance dead astarte bones are used in the soup base."

"Huh!?" Lullaby says incredulously her eyes going wide.

"It's a matter of culture for the Astarte making it. The idea of those that pass or who are lost can still go on to sustain the living. And with so many chapters involved I'm just saying there's a Chance of that being the case." Khopesh explains hurriedly. "If you do not wish to partake, I will consume it instead."

Lullaby bites their lip, looking down at the soup nervously. "So it...it's considered, honoring the dead right? Like...I'm eating this and...it's like, even though they're gone they'll still be a part of the life of the living?"

Khopesh nods, "Yes, and I can say that from experience..."

He licks his scarred lips nervously. "Many a Nightlord who fell was honored this way. Our fallen brothers sustained those like me. So we could go on fighting when supplies could not be replenished otherwise!"

Khopesh swears, reaching out to touch his mates face. Lullaby leans into his hand, and the next part he can say with full honesty. "Without them...I may never have met you. So I am even more grateful for them..."

"...Okay," They nod. "I'll...I'll eat a little and if it gets to be too much...I'll stop." They say.

"And I can finish whatever you do not. But if you are uncomfortable you don't need to-" Khopesh begins.

"But it's culture to you! And...as long as no one is being needlessly killed to fulfill that tradition, then I want to partake in your culture too." Lullaby assures him. "Besides...the idea of veneration for the lives taken to sustain ours is something I try to abide by when I consume other meats, so...I should be willing to do this too." They ladle some soup onto their spoon and pop it into their mouth cautiously.

"Well?" Khopesh leans in, curious. He was only slightly lying to Lullaby about all of this, cannibalism is a practice of both the Night Lords and The Blood Angels at times.

"It...just tastes like beef stew." Lullaby hums incredulously, and takes another bite. "I don't know what I expected."

Khopesh snorts. "What did you expect? You'd drop on all fours and become a slavering cannibal?"

"Hey if the Donner Party could go through having to eat dead people to survive And go on to keep living with a much more awful trauma, then I can honor a possibility passed Astarte by eating his boiled bone juice." Lullaby taps back, eating another spoonful. "Besides it might just be beef or...Pork in here so maybe there's nothing like that to worry about." They shrug.

Khopesh grins as he dips into his own bowl. Partially in relief but also...

Oh he feels a little bad but also so, so, So Excited. It's not like the wholesome warmth he feels with his mate. This is trembling and twisted and Wicked. He hasn't felt like this since his last execution! His Lullaby taking his culture in stride is one thing but beneath that is a dark Dark satisfaction.

The Bastard who had caused all of them such a headache, who made his sweet one Cry is now Feeding them. (Provided he's correct about Who's bones are in this soup and it's not that Jophiel just Happened to make some after the incident.)

Why settle for yanking out teeth when you can Remove an issue completely and turn those teeth and bones into a nourishing broth for others? Khopesh purrs as Lullaby eats, and wraps an arm around them as they eat the warm soup on the chilled day. They lean into his side.

"Waste not want not." They say as they finish then clasp their hands briefly. "To whatever or whoever went into this, Thank You."

Khopesh smiles, and does the same. "Indeed, Thank You."

~~

Jophiel heads to Rot Bone base and gives out food to any brave- or hungry enough Chaos Cousins to want such things. He makes sure to give food to Karlsor, Shattering, Ghosk- and some of the other cousins who have been rather helpful to them this year. He even gives some to that Slaaneshi asshole Zaarius.

He then heads out to where The Chaos Trio- where Batsy, Felix and Mic are, he still has… some… complicated feelings about the three of them. But he likes being able to fly and hang out with Batsy- the color of his armor, he knows gives Nanael… complicated feelings about, but … Chaos Sons of Sanguinius, while rare, happen.

“Happy Sanguinala Batsy, Mic, and Felix,” Jophiel calls out as the trio of Chaos Primaris Space Marines.

Batsy comes over first saying, “ooo! Food.”

Jophiel smiles and hands over the box of food to Batsy and nods towards his cousin. He turns to Felix who nods towards him and takes the box of food from Jophiel and says with a small smile, “Thank you cousin!”

Mic makes a grumpy face, but he grabs a box of food from Jophiel despite grumbling about the tradition. Jophiel happens to notice a few hours later that all three of the trio are eating the food that he and his fellow brother-cousins made which makes him happy.

Jophiel goes around handing out the food to everyone who asks for it and he heads to the medical bays at Stone Flame base- after checking in with Cedric and the Apothecaries on duty, he hands out the homemade food to those who are allowed such food items.

“I checked with the Apothecaries and they said you could eat this,” He goes over to Tercelle’s medical room and calls out, “Happy Sanguinala, Tercelle!”

Tercelle turns to look at him and tilts his head asking, “Sanguinala?”

Jophiel then remembers that Tercelle is from before the fall of the Lord Sanguinius as he somberly explains, “Lord… Lord Sangiuiniuis was murdered by the Arch Traitor Horus- during the Heresy… and… and Sanguinala is.. It’s a holiday that was made to honor his sacrifice… and the sacrifices of all those who have fallen defending the Imperium from Chaos. And to celebrate those who yet survive.”

Tercelle listens, nodding a little bit as he says, “A fitting holiday. I only saw him once but he was striking. Fangs pulled back as the blood of the battle soaked his armor and wings. Blocking strikes with his spear before the enemy could even start them.”

Jophiel’s eyes sparkle in awe and excitement as he hears Tercelle speaking of Lord Sanguinius. He loves hearing Tercelle’s stories about the battles he’s been in- especially about the times he’s fought with the Primarchs. Or had seen those Demi-god sons of the God Emperor fight.

Tercelle is not surprised that Lord Sanguinius fell during The Heresy it’s something that fills him with sorrow, but Sanguinius is not the first Lord Primarch he’s heard fallen to the blades of traitors, when he’s from is after the Death of Ferrus Manus at the hands of his traitor Primarch Fulgrim.

Jophiel knows that Claude is going to give more Food to Anrir and the rest of the Night Lord Claw who’s adopted him. He just managed to find Khopesh and Lullaby first to give them some well wishes and food. He’s headed to where older brother Asariel and older cousin Gerhardt are staying while they recover together.

“Happy Sanguinala Brother Asariel, Cousin Gerhardt,” Jophiel says, warning them of his presence, as he knows being around Psyker’s causes them stress. “I made a Gift of Food for both of you.”

Asariel turns to Jophiel and says, “Thank you, Jophiel.”

Jophiel beams at his understandably cautious older brother and hands a specifically made food gift to him. He’d tried his best to make the flavors of the food the Baal-ite version of Sanguinala food, but Ancient Terra didn’t quite have the same spices, but he’s hopeful that it’s close enough.

He hands over the gift of food to Gerhardt who seems a bit skeptical as in his experience, no one ever just gives him things. Not without a cost. Jophiel notices the slight suspicion that the Ultramarine gives the food to him and Jophiel explains, “Olly, me, and the others made way too much food for us to finish on our own- so we are gifting food to everyone as a Sanguinala present. I hope you enjoy the food.”

Jophiel is going to head to Chaplain Malachai and Brother? Cousin? Job’s farm, he makes sure that the cooler with their food gift is properly secured as he makes sure to send a message ahead of his arrival that he’s coming over. He looks around and grumbles at the Stupid Evil Goat that likes to try to eat his wings.

Jophiel lands and calls out, “Brother Chaplain Malachai? Honored Older Brother Job?”

The large first born Lamenter Chaplain comes out and Jophiel grins as he says, “Happy Sanguinala Chaplain Malachai. I brought you and Honorable Older Brother Job The Gift of Food.” 

“I insist that you stay for dinner, Jophiel.” Malachai says warmly as he gestures for the younger Son of Sanguinius to come into his home. “And happy Sanguinala.”

“Thank you older brother!” Jophiel chirps, “I’d be honored to stay and have dinner with you and Job.”

He nods towards Job who nods back. “Is there anything I can do to help?”

“I am making soup.” Job says, “Help with cutting the soup.”

Jophiel nods and helps Job make the soup and hums a little as he cuts and dices, slices and adds in the vegetables and meat as Job dictates him to wash his hands and the cutting board and utensils he used. The scraps that weren’t going to be put in the soup gets put into the scrap pile to turn into fertilizer.

Jophiel hands over the boxes of food that he and the other Primaris Marines made for Sanguinala Supper. Jophiel helps them set up their dinner- with the additions of the food that Jophiel brought that he and his brother-cousins made as well. He talks and listens to Malacahai and Job.

Malacahai hands him a notebook bound in embossed lambskin and a warm look in his eyes as he hands over the gift, “A gift for you, Young Jophiel.”

“Thank you for the gift Brother Chaplain,” Jophiel says with a bright happy grin as he gently takes the notebook and gently pets the soft lambskin cover and hugs it to his chest.

“You are welcome.” Malacahai says as he glances out the window. “It’s late. Why don’t you stay over?”

“Thank you,” Jophiel says as he sees how dark it’s gotten. He’d figured that he’d stay over with Brother Chaplain Malachai for a while and had planned accordingly with the food gifts he was handing out to others.

He rather suspects that Cedric is going to give food gifts to Arnault, Roland and their Bonded humans. Or Ramiel will, or one of the others who are Black Templar Primaris Marines who have met the two first born brothers.

[loudlittleecho]

Too Late to Save Them: Frozen in Time.

Previous

Part 3

Paul had moved the Ice Growler into a shed. He had needed that field, after all. The ice had repaired itself from the previous chips, but never grew larger or smaller. It was just one of those things one keeps in a shed. Out of sight, out of mind, unless you need something.

It had been a year. Two, maybe? From Paul’s estimates, when his son found it. His kids visited every so often. Becks, his oldest, worked as a librarian. His son, Nathaniel, was a. . . stock broker? Banker? Paul was never sure what his son did, but Nathan was always talking about his ‘next big break’. Paul loved his kids, and he and Sara had made sure the two had a decent enough education, and that their wills were fair between the two. Especially when Sara’s cancer diagnosis revealed itself.

Well, Nathan was fit to be tied about the ice in the shed.

“Dad! Do you know what this means?”

Paul added another helping of green beans to his plate. This was a ‘dedicated meal’. Sara had made the kids promise- you will visit your father once a season- this was one of those meals.

Rebecca– Becks- visited more often, though Nathan typically visited only the four times a year.

Nathan continued. “This could be my big break! Ice that never melts?? Dad, I could compete against the Stanley and Yeti brand- I could sell it to medical companies- I could sell it to anyone! I– we could make millions! Why did you not tell me earlier?”

Paul took a swig of sweet tea. Nathan always got very animated when he got a new idea. That’s what he was, an idea man. Becks had a concerned look on her face.

“Dad, have you checked if it's safe, though? What if it’s dangerous?”

Paul loved his children. Becks, the overthinker, and Nathan, the optimistic.

“Bits of it have been in the fridge for a few months now. Nothin’s gone bad. Fridge hasn’t been plugged in for awhile.”

Becks placed the spoonful of corn down. The little family shared who brought what to their dedicated meals. Paul had supplied the iced tea, corn and green beans. (this year he hadn’t managed to shuck and peel like he used to. These were from cans, but he had made sure to rinse and season them thoroughly) Becks had brought the ham and mashed potatoes, and Nathan brought Bluebell Homemade Vanilla Ice Cream and store bought brownies. (the brownies had a discounted sticker from the grocery bakery. Paul was just glad Nathan was there).

“Dad. . .” Becks said worriedly, while Nathan jumped up. “The fridge! Really!”

The rest of the evening had a different pace from previous dinners. Nathan was on the phone with different “investors”, while Becks was on theirs researching about unmelting ice and effects of low levels of radiation in humans. Paul thought Becks had finally mastered Sara’s tater recipe. It was the butter. For a few years Becks had tried a ‘fat free’ healthier butter. It seemed to Paul that this year Becks had finally admitted that regular butter (and a heaping spoonful of it) made the best mashed potatoes.

. . .

It had been two weeks. Becks had bought him a new fridge and had brought replacements for everything he had in his other fridge. She told him she loved him and was just worried about the untested ice. (He mentioned twice about paying her; Becks just shook their head both times with a “Dad, I don’t need your money. I just want you".)

Nathan had asked him to borrow the ice. Have it tested. Have his investors look at it. Of course, Paul agreed. He wasn’t getting any younger, and if this really was something Nathan saw as helping people, “of course dad! Think of the diabetics!” Well, who was he to stop progress?

. . .

Nathan had asked his dad to give him the ice. Paul wasn’t sure. If what Nathan said was right, this could make Nathan a lot. . . and he needed to be fair between his two children. Nathan snapped at him. “Give me the ice. Becca can have the farm.” Paul still gave Becks a call. Becks had murmured something he couldn’t hear, but did say: “If you want to change your will that’s your choice dad. If Nathan’s plan doesn’t work. . . I’ll make sure Nathan’s ok. Don’t you worry.”

Paul trusted his children. The overthinker and the optimist.

He updated his will.

Part 4

[jazzthatonewriterchick]

HIT ‘EM UP! (18+ Fic)

Pairing: Cowboy!Gojo Satoru x Cowboy!Geto Suguru x Black!Cowgirl!Reader (Slow Burn/Enemies to Lovers)

Synopsis: You get to meet Geto & Gojo the Gunslingers, the notorious outlaws that have every town and law enforcement in a twist, when your bum-ass BF offers you as payment to avoid going to prison. Little do they know that this is only a part of your plan to get what you desire. But when you realize that the infamous gun-slinging, smooth-talking cowboys could be everything you want and more when they offer you a deal to team up with them, will you successfully be able to go through with it? 

Warnings: Smutty Smut; 18+ (MINOS GTFO); poly!SatouSugu; Reader is Black & Fem; Mention of other JJK characters; Porn with Plot; Tragic Backstories; T/W for Childhood Trauma, Parental Death, Violence, Panic Attacks & Torture; Angst/Hurt/Comfort; Hand Kink; Masturbation; Voyeurism; Gay Sex; Polyamorous; Double Deepthroat; Mutual Oral; Fingering; CMNF; Spitroast; Riding; Unprotected PiV Sex; Creampies; Outside/Public Sex; Shotgunning; Multiple Positions; Spit Kink; Facials; MDom/fsub Undertones; Aftercare

Disclaimer: I own none of the characters mentioned in this fic. However, as this is my writing, I do not give permission for my work to be reposted on any other sites that are not from my own accounts. Thank you!

Writer's Note: I’m about 85% finished with this story, so I’ve got a 4-chapter update for y’all!! I’m planning on finishing this around mid-October & I’ll be posting some ✨spooky smut✨ shit too that I’m soooo excited for! Enjoy! -Jazz

Chapters: One. Two. Three. Four. Five. Six. Seven. Eight. Nine. Ten. Eleven. Twelve. Thirteen. Fourteen. Fifteen. Sixteen. Seventeen. Eighteen PT I & II. Nineteen. Twenty. Twenty-One. Twenty-Two. Twenty-Three. Twenty-Four. Epilogue + Soundtrack.

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SIXTEEN: A NEW CHANGE. 

That night, you settle into your parents’ home and realize that you have never felt such comfort before.

After helping Eren with the animals and petting the horses, you help Yuri in the kitchen. She has planned a big banquet dinner for you and the Gunslingers who are also settling in nicely.

In the small but humble kitchen, all kinds of delicious aromas roam through the air—roasted chicken in the oven; fresh corn on the cob bubbling in a pot on the stove that will be slathered in homemade basil butter soon; mashed sweet potatoes and green beans; a salad made by Eren which is the only thing he can cook. 

And then later, vanilla ice cream and your mama’s famous apple dumpkins. Gojo will be excited for that. You walk around the kitchen, helping Yuri clean up by washing dirty dishes in the sink. 

She stands by the oven in her apron, her face flushed from the oven’s heat. “Oh, honey, you don’t have to do that,” she tuts. “Go on and wash up! I’ll take care of it! You need to get settled in, don’t you?” 

You turn to her as you begin to wash a bowl, your hands soapy and warm. You have to lean against the counter to do it, your cane left at your side. “I already have,” you reply. “Thank you for givin’ me the guest room.”

Yuri smiles at you as she bends down to check the chicken. “Well, we need you and the boys to be comfortable. Speakin’ of, can you tell the boys dinner will be ready in five?” 

You nod and peck her cheek before walking out of the delicious-smelling kitchen on your cane. You haven’t spoken much to the Gunslingers since you got here, not wanting to bother them. After all, they needed to settle in too.

“Boys!” you call as you skip up the steps. “Dinner’s almost ready!” 

When you don’t hear an answer, you continue upstairs to walk to the closed door of their guest room, but you don’t expect for the door to open so suddenly as you bend forward to knock. “Oh!” you gasp, startled. 

You’re silenced though when you catch the sight of Geto who greets you at the door. Shirtless, wet, and in nothing but a towel around his slim waist.

Droplets of water cascade down his body that looks like it’s been sculpted by the Gods–six-pack abs, broad, tatted shoulders and big, inked arms; a snake tattoo at his side that stretches all the way down to his V-line that disappears in a tuft of fine, black hair the same as his chest where you also notice that his nipples are pierced. 

Oh, my God. You nearly salivate at the sight of him. He is just as sexy as Gojo. 

His eyebrows furrow at you. “I’m sorry, I didn’t hear you,” he says, apologetic. “I was in the shower.” He nods down at his towel, a slight, sheepish chuckle leaving his lips.  Shamelessly, your eyes tick down to his towel, imagining him moving it away to reveal his c– 

“No, I-I’m sorry,” you stammer, willing the naughty thoughts away. “I-I just wanted to tell you that dinner will be ready in five.” You offer him a smile, but it doesn’t quite reach your eyes. Even to you it feels forced.

“Oh, okay,” he awkwardly says with a nod. “I’ll wake Gojo then. Thank you.” 

“Okay,” you whisper. “I’ll be downstairs then.”

Quickly, you turn around and head back to the steps, holding onto the wall for balance because you don’t quite trust your feet. You’ve never skedaddled so fast out of a situation the way you did this one. 

Even when you make it back into the kitchen, you feel unsteady and flushed, thoughts of being in that shower with Geto haunting you. Even worse is imagining him and Gojo both sharing a nice, hot soak with you, your body pressed between theirs as the warm water cascades over you, drowning out your moans as they touch, squeeze, grope, and stroke you. 

Maybe they would do you right there in the shower, one of their cocks stroking your throat while the other is inside of you, plunging in and out of your pussy, your knees bent to accommodate both men. Or maybe they would opt to fuck you on a nice, soft bed instead, one of them flipping you onto your back and pinning your thighs apart with their big hands while the other tilts your chin up to fuck your face. 

You’ve been having these salacious thoughts and fantasies more and more ever since Geto and Gojo saved you from your snake bite and brought you to Willow Springs. There have been moments you’ve embarrassingly touched yourself in your bed at Nanami’s infirmary to the thought of your duo having you in very naughty, compromising positions. 

That’s another thing you’ve noticed: you’ve started referring to Geto and Gojo as yours. Your duo. Your Gunslingers. Your guys. While anyone else would wave it off since you’re friends, you can’t help the way you feel weird about it, like you’re not supposed to think them in such an intimate way. 

When you get back to the kitchen, you immediately busy yourself with helping Yui with setting the table. You come in like a hurricane, sit down at the table, and silently begin gathering plates and utensils.

Your mom watches curiously as she checks the con. “You alright?” she worriedly asks. “You look like you’ve seen a ghost!” 

You don’t look at her, instead setting the utensils down on the counter and separating them. “I’m fine,” you cough. “Lemme set the table for you.” You move slow, standing the as long as you can to will the nasty thoughts away. Foks with foks, knives with knives. 

Yuti busies herself taking the corn cobs out of the pot and laying them in a dish to cool and serve, obviously trying to give you space. But then she sighs and wriggles her hands through her dishtowel. “Listen, sweetie, can we talk for a minute?” 

“About what?” you ask, paying closer attention to the silverware than you normally would. 

You can physically hear the woman swallow before continuing, cherry picking her words. “I know I tease ya, but that’s only to poke fun. I don’t really mean the things I say about you and your friends, but–” 

“Mama,” you interrupt. You pause, looking at her over your shoulder. “What’s this about?” 

Yui presses her lips into a thin line, contemplating whether or not to continue. But like a mother does, she does continue. “I know you said they’re just your friends,” she begins, “and I’m sure they are! But…I just can’t help but think that at one point, they were somethin’ more to you.” 

Her eyes are soft and understanding. You hate that. You hate that she can see right through the hardened shell you’ve built around yourself. “Did somethin’ happen between you and them on the road here?” she asks. “And I’m not askin’ to get in your business, Y/N. You’re a grown woman and can make your own decisions. You just seem so…unhappy.” 

“I am happy,” you protest, giving her a smile that you hope comes off as reassuring. “And no, nothin’ like that happened between us. They are just my friends. My partners.”

You nearly cringe at the sound of ‘my partners’. Even that sounds romantic. 

“Well, they seem to care aboutcha an awful lot,” Yuri points out. “Enough to rescue you from the snake bite and stay with you until you fully recover.” You don't nod, not wanting to agree with her. You’d be proving exactly what she’s saying right. 

So you give her the justification you gave yourself while continuing to gather the dishes until you are sure you have enough. “We’re just friends,” you repeat. “Besides, even if there were feelings involved, it wouldn’t work. I want a quiet life here and they want–” 

The back door to the kitchen leading out into the fam slams open, silencing you. “Back with more basil!” Eren calls, holding up a basket of fresh basil. His smile fades when he sees how tense you are. “Uh…what’s goin’ on?” he awkwardly asks. 

“Nothing!” both you and Yuri reply, and quickly hurry to finish setting up for dinner.