#how to cook the best ribeye steak

[readychilledwine]

To Keep You From Breaking

Elain Archeron Week - Day 2 - Hope

Summary - When darkness feels as though it is approaching, Elain’s hope begins to spread to the Inner Circle through her small acts of kindness

Warnings - mentions of alcohol

A/n - A little late for @elainarcheronweek day 2, but alas, this went through heavily scrutiny and almost did not get posted. It does set up what I am about to explore heavily this week, so she got to stay. It's not my favorite thing, but it sets up the brother sister relationship I want to play with between her and Rhysand, which was ultimately the goal.

🌸Elain Week Masterlist🌸Master Masterlist🌸

“Whiskey…” she muttered to herself, rummaging the alcohol den Rhysand kept. “Whiskey.. whiskey.. yes!”

Elain seemed to glow as she grabbed the dusty bottle of amber liquor. She had kicked the Inner Circle out of the Moonstone Palace, telling them she would call for Rhysand or Feyre when they were allowed back.

She may not have had full control of her powers nor her situation, but Elain knew she could help. She could bring joy through her hope, her kindness, her talents in the kitchen. If this was how she could fight darkness until she gained the abilities she needed, then this is how she would fight alongside her family.

Even if she had to adjust some factors due to the Vanserra brothers being present, but she was always well prepared for a challenge.

Even if one of those challenges was a distracting one.

Peach cobbler with a whiskey glaze for Rhysand's complex tastes.

Ribeye steak with a rosemary butter to touch Cassian's love of all things protein.

Apple and feta salad to highlight Feyre's love of artistry in foods.

Butternut squash soup that was spiced with Autumnal flavors and loveliness for obvious reasons.

She touched everyone's tastes. A food, drink, or sweet to call to all of them. Something to let them know she cared, that she saw them, that she understood.

She set the grand table for a candlelit dinner with wine, spiked ciders, and hearty food, then moved to put the finishing touches on her dessert table, “Rhys,” she called for him mentally, choosing her newest best friend over her little sister. “I'm ready.”

She sent him that image. A table full of food with candle flame shimmering off the walls. Desserts so sweet they'd make your teeth ache from just a glance. Their arrival was immediate. Bodies taking seats with no care of who sat where or why.

The smell and sight was heavenly, healing parts of them untouched by anything else. Everything could wait.

There was no Beron in this place.

No Koschei.

No mortal queens raising an army.

Just family. Friends. Good food and strong wine aplenty.

Conversations flowed like the Sindra. Jokes being thrown in every direction and at everyone's expense. The mood was light for the first time in a very long time. It reminded them of safer days, or what could, and would, come.

They were strongest together and Elain knew this as she sipped her champagne. A soft calloused hand moved to hold hers under the table, squeezing softly as Rhysand caught her eye.

No words needed to pass between the two of them. The understanding was known and there. With just her inner spark, Elain brought them together, and with just her spark, she would ensure this meeting went smoothly as Night and Autumn met to discuss the change they were all ready to bring.

“Steak is good, El,” Cassian's mouth was half full. “Perfectly cooked.”

“The soup is also delicious, our sister should take notes,” Nesta put a brow up at Feyre, waiting for the new mother to sass her back.

“Says the female who offered a stale cracker.” It was Lucien. Lucien who fired back at Nesta to defend his friend before covering his mouth.

Silence quickly turned into loud laughter as Nesta immediately began justifying her choice to offer Cassian a cracker she'd carried in her pocket.

Her next act of kindness came in Rhysand's office. The House had gone quiet. Eris back in Autumn. Lucien at the Townhouse. Azriel the old Riverhouse. Cassian and Nesta at the House of Wind.

The High Lord was wide awake, though, ink dragging along parchment as he penned a letter to Helion and Thesan.

She entered the room slowly, a tray of cheese, fruits, and nuts in her hands. “I brought you snacks,” she moved to him. “A few different cheeses, fruits, your favorites.”

He glanced at her, smiling, “And you are up because?”

“Because you shouldn't be lonely.”

He helped her set the tray on the coffee table, taking a break to sit with her in his far too large office. “I'm used to being lonely-”

“Don't care,” Elain sat down, popping a chunk of cheese into her mouth. He sat across from her, studying her like she was a star ready to be mapped before him. She was an interesting creature. Soft, yet iron clad strength shined from within. Gentle, but an unmoving firmness.

“Your heart is still very human. Filled with hope,” he began. “Kindness. Curiosity.”

“You say these things like they are negative-”

“Never,” she whispered to him, her bottom lip trembling as she felt seen by him, felt her efforts paying off. “I promise.”

“No,” he immediately interrupted. “Contagious. They are contagious. Your kindness brings light, Elain. That light bring joy. That joy sparks hope.” He reached across the table, gently taking her chin between two fingers. “I told your sister this once, but be glad for your human heart, Elain. Never let it go. Never change.”

General Taglist:

@hnyclover @glitterypirateduck @slytherinindisguise @mischiefmanagers @bloodicka @starsinyourseyes @the-sweet-psycho @mariahoedt @rinalouu @sarawritestories @starryhiraeth @starswholistenanddreamsanswered @cumuluscranium @loneliestluvr @eternallyelvish @azrielsmate3 @daughterofthemoons-stuff @meritxellao @aria-chikage @hungryforbatboys @lilah-asteria @fandomrejects @sleepybesson @tayswhp @itsswritten @milswrites @littlest-w01f

[lamialamia]

K company is KBBQ

Get it? be cause K-

And the pacific theatre, which is like, right next to Korea?? (i'm asian i can make this joke)

Burgin is Salted flank steak (Chimasal)

Classic cut that never dissappoints anywhere. You can depend on this bad boy in a new kbbq joint like you can always depend on Burgin in war.

Sledge is Marinated Short Ribs (Galbi)

I know i'm biased and i'm giving Sledge my favorite meat cut in a kbbq. This baby boy is one of the best in the game, you are not having kbbq without him like how you are not watching the best of TP without Sledge.

Snafu is Kimchi banchan.

Sour, spicy, but essential to the table of kbbq. He's what set this meal apart. No matter how much you can or cannot handle him, you gotta have Snafu, like you gotta have kimchi.

Leyden is Ribeye steak.

A chunky boy that takes longer to cook but never disappoint. He might be a little too stubborn if you are not willing to wait or have weaker teeth, but he's a must-have for a group outing

Jay is the Free water.

A refreshing beverage in the middle of all the flavor. But also because Jay's lastname is De L'eau aka water, and you can't say he is not as important as water.

Hilbilly is Soju.

SOJU SHOT! SOJU SHOT! SOJU SHOT! He's what your parents would be having.

Ack-Ack is Doenjang Jjigae.

Rounding out the meal is a soup that is perfect for the soul. Warm you to the core every time just like Capt. Haldane fuck yeah~~

@staud we're so genius for this

[according2thelore]

i just reread ur Love Potion no. 9 and now I’m thinking about es!dean cooking ls!sam a ribeye bc he has a KITCHEN here and ls!sam trying to make himself eat it <3 anyway love ur stuff so much

EEP! thank you anon! i love domestic winchesters so much, lol!

this idea crawled into my head and stuck there until i wrote it. this is humiliatingly long but thank you for the prompt!!! your brain anon!!!

mwah!! mwah!!! <3

the smell brings sam into the kitchen. younger dean is standing near the stovetop, shuffling dishes around. when sam clears his throat, about to ask what he's making, the kid jumps.

"are you making dinner?" sam asks, confused. dean picks up the dishtowel, wiping his hands. sam's younger self and older dean went out to get extra spark plugs for the old junker in the garage an hour ago, and sam was planning on reheating some takeout from the other night.

dean hasn't dropped the dishtowel, kneading it between his hands like he's trying to strangle it.

"yeah, y'know. grandpa told me that i--he--us. we? do a lot of the cooking."

sam rolls his eyes because dean has gotten in the habit of calling older dean 'grandpa' and 'the geezer' and 'ol dusty.' it's cute.

but gosh, the smell. sam's stomach roils. dean must see something shift on his face because he's quick to explain.

"d'you remember when we were stuck outsida asheville? and the only thing we had were those hotdogs?"

sam can't help but wrinkle his nose. he definitely remembers. dean had done everything he could do dress them up and make it different, but they went on a hotdog strike for months after, only choosing other food if they had a choice.

"i got real handy with the grill. that's...kinda the only gourmet cooking i've got under my belt. i asked, but. uh. anyway. i made you steak? a ribeye steak?"

it sounds like a question at the end and sam's stomach sinks because oh shit. dean made this. dean made this for me. sam looks over dean's shoulder, easier than it would be if dean were his older self, pounds of muscle not packed in yet.

that's where he's been. he's been in here since before the other two even left. cooking dinner. for sam. to eat.

it's not even a question of if sam's going to do it. because he is going to do it.

it's a question of how neutral can he make his face as he chokes it down.

and oh god, it's huge. the steak is as big as dean's face, and sam knows for a fact that he must have picked it out specifically, because dean did not have that thing in their fridge.

sam's stomach goes wobbly with the image of this little dean, trailing in aisles in the local grocery store with a hat pulled low over his eyes (like they had all agreed to do until this blew over), deciding which steak sam would like the best.

"oh wow!" sam says, trying to sound encouraging. "it's big."

dean flushes fourteen different shades of pink over a period of ten seconds, and yeah. sam sighs. he's going to eat the fucking steak.

six minutes later, after dean had pushed sam down into a chair and let his hand on sam's shoulder linger for two seconds longer than it should have--

(and really, dean is not smooth. sam wished he had known back in 2006 that dean was this easy to fluster because he would've fallen to his knees in shitty motel carpet ten years early and saved them all a lot of heartache.)

--sam is staring at easily sixteen ounces of meat. to dean's credit, it looks like it should feature on a grilling magazine or something. but all sam can smell is the slightly seared odour of flesh.

"and i heard that you like greens, so--" sam tears his eyes away and dean awkwardly balances a bagged salad in his hands. sam feels like crying. this is going to be a rough few minutes.

"share it with me," sam asks, begs really, but dean just shakes his head.

"nah, man. i made it for you. i've got one for me." and sure enough, sam's stomach sinks as dean brings over another plate to the table with a much more reasonably sized offering.

"great." sam says, smiling bleakly. his throat is clogged and thick when he swallows. he tastes acid at the back of his throat. they sit in silence for a few minutes while sam pops the salad bag, trying to frantically puzzle out how he's going to eat this thing.

he could eat it as fast as possible? give his nerves less time to process the hot skin sliding down his throat. but the chances of him throwing up would increase exponentially. he could chew and hide bites in his napkin? but dean would catch it.

sam's stomach sinks. he's going to have to chew it. and swallow it. and let it sit in his stomach. heavy and full. skin grease and meat tearing under his teeth. sam's mind whites-out with the memory of the cage, of being forced to eat his own thigh down to the bone.

"so..." dean asks, "how long have we lived here?"

sam looks up, and realizes that dean is gripping his beer bottle so tight that it looks like it might shatter in his hand. sam softens. kid looks like he's going to shit himself.

"you know i can't tell you that." sam chides. and he picks up his fork. he picks up his knife. he braces himself. and he cuts.

"and what are your...what are your plans?" dean asks, thirty minutes later. they've been talking back and forth, trading memories of things pre-2006. sam's been trying to keep this strictly common knowledge, and dean--unlike sam's younger self--takes it mostly in stride.

sam feels an automatic reflex to burp rising in his throat, and he locks his muscles as much as he can because if he feels the taste of aerosolized meat in his mouth again, he will vomit.

half the steak is gone, and dean's food is completely gone. he doesn't seem to be in any rush, and keeps giving sam more beer. sam keeps having to take sips after each bite to wash the taste away as soon as he can, so he appreciates it. dean seems more and more surprised that sam isn't letting more slip, and sam smirks to think of how much of a light-weight he used to be.

is dean trying to get him drunk? sam's kind of flattered, he thinks.

"my plans?" sam repeats, raising an eyebrow.

"yeah. y'know. for the future."

sam looks at dean appraisingly. it could be a ploy for information, but for some reason, dean looks prematurely disappointed, like he's bracing himself for bad news. sam quickly takes another bite, thin enough that he can swallow it down without chewing at all.

"well." sam says, slowly. taking another swig of beer. "i've always wanted a dog. but--" he smiles. "'grandpa' says no. he's afraid it's going to get hair all over the car."

dean blinks at him. like he's waiting for something else. but when sam just stuffs another bite in his throat, dean cracks a hesitant smile.

"well. grandpa's very wise. i've always said so. dander is shit for leather."

sam smiles, rolling his eyes, when he hears footsteps.

"did someone grill out inside--" dean. older dean. he rounds the corner, and freezes when he sees the steak in front of sam. his younger self sitting across from him. "what the fuck?"

"dean, it's okay--" sam says, quickly, before dean can say anything, but dean is already storming across the room.

"did you eat this?" he demands, but before sam can say anything, dean whirls on his younger self. "he doesn't eat meat, jackass."

the younger dean blanches. "what? yeah he does. we eat burgers all the time."

"not my sam, one tree hill." dean turns around to face sam again. "are you okay?"

in truth, sam already feels the meat settling oddly in his stomach. he feels like he's going to be sick. but he just glares at dean instead, furious. the cage is sam's to tell--or sam's to bury, in this case. dean's tone is too acerbic for young dean to not pick up on the weight of it. it's clear from dean's tone alone that sam's aversion to meat is not a choice made on ethics.

younger dean looks like he's about to cry, sitting back in his chair. silence stretches for a second.

"give us a minute." sam snaps. dean flushes a furious shade of scarlet.

"what the hell? i'm not--"

"dean." sam says, cutting. dean peters into silence, and sam looks at both deans, one furious and one crestfallen. "he was doing something nice."

"by forcing you to--"

sam puts a hand on dean's, pushing the plate in his hands down. he makes eye contact, and sees the concern there. dean's never been good at letting sam take care of himself, and sam can already see how a version of himself 'hurting' sam is making him ready to start throwing punches. he softens.

"i'm going to be fine. let me handle this, please. i'll catch up with you later."

dean's mouth twists up in a snarl. "sam--"

"later." sam repeats, and dean growls something unintelligible as he storms out of the room. sam sags forward, finally allowing himself to process how full and ill he feels. how the alien flesh in his stomach feels revolting, thick.

"why didn't you say anything?" a quiet voice. sam looks up, smiling a genuine smile this time, and allowing it to look as weird as it probably does.

"i can't." sam says, apologetic. he's not going to tell dean anything about it. he can't know. dean rubs a hand over his face.

"i'm not used to not knowing you, sammy." he murmurs, looking sick. he looks so young that sam's chest contracts. what a sorry pair they make.

"you know me." sam reassures softly. "i'm your little brother."

dean looks up at him then, huffing an unamused snort. they look at each other for a long while, sam tracing the round curves of dean's face. his wide eyes. sam wonders what dean sees when he looks at him.

"yeah. okay." dean says, finally. "'m sorry."

sam shrugs. "how about we get outta here? there's a diner down by the movies that makes a mean veggie burger."

dean nods, still looking lost.

"they also make the best pecan pie in the state. we've checked."

dean snorts, and there he is: sam's big brother. young, and lost, but undeniably here, in the swoop of his bottom lip as he smiles.

sam's chest expands with his first full breath in almost an hour, and something else. something warm.

"i'll be the judge of that." dean says, cocky and all false-reassurance. sam wants to kiss him. but he stands instead, and nods towards the door.

"lead the way."

~~~

i saw something the other day that suggested veggie!sam was a hot take, and i think i'm only a partial veggie!sam believer. i think it comes and goes--he has good and bad days.

i can only imagine the cage made sam's relationship to consuming meat weirder. but who knows! thank you again for the prompt anon!!!

-lizzy

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #344

Ooooof. Sephiroth. It has been a very long day. It has been a very good day!! But still, it is long. I'm gonna do my best to write today's letter, but admittedly, I'm already struggling to keep my eyes open.

Well. Let's start at the beginning. I went to work for 5 hours, and it was good!! I was kept very busy doing all sorts of things, like helping customers, putting cookies on trays, putting pies into containers, putting labels on containers, putting things out on display, and so many more things. I was so busy today that I definitely did not have any time to snag any pictures for you (which was really sad!), but!!! J came over to visit and to get some bread, and he got a couple pictures of what I do that maybe you'll like!

Here's one of the best examples I've seen in a long time of the fact that I tend to unsettle people by holding my body weirdly:

I definitely look like some kind of weird goblin in this one, haha! Man, being dyspraxic and awkward sure is wild, hahaha!

Oh! And in case you wondered – those cookies on those racks in the background were arranged by me! All in all, I prepared 29 trays of cookies today! I was supposed to prepare 31, but I ran out of sugar cookies and had to make two less than what was called for. Oh well.

Interestingly enough, the manager of the whole store was, once again, helping out in my department, since Thanksgiving demands just... so much bread, oh my goodness! And he saw J taking pictures of me, but he didn't know that J was my husband! So I guess he thought that J was being a creep towards me, and his protective instincts kicked in, and I guess he was maybe two seconds away from demanding that J leave the store, or else decking him directly in his face, until Tr, one of my bosses, reassured him that J was my husband!

...The notion that the store manager cared enough to want to protect me was... really nice, actually. And J was grateful for his sentiments, too. I really do work with some very amazing and caring people. I feel astoundingly lucky!

Also... I'm pleased to tell you that all those who ate the brownies I made came up to me to tell me how amazing they were! They were the pumpkin brownies that I made with you in mind, and so... their reactions make me wish even more that I could just pop over to where you are and give you a container full of them, haha...

...Goodness, but you have no idea what I'd give up just to be able to do that... You have no idea...

When I got home, I had every intention to eat, and then either do some leisure writing or take a nap. But a lot of the folks from the friend-making app wanted to talk to me (this will never not be weird!), and... I ended up prioritizing them instead of myself.

...Sigh... my bad. I am genuinely interested in speaking to them, which definitely does not help me to prioritize myself. Sheesh.

Still, I made a tea! I even took a video of it! The captions aren't ready yet because I didn't have time to do them, but... you can see it here. Though I'll warn you, this might not be my best handiwork...

J had an outing planned with one of the folks from that “Speed Friending” event, too. So we went and did that, and it was good! The place was about an hour's drive from our house. It had an amazing menu! Here were some of the things:

I was very hungry and my body was somewhat sore from being physically active for much of the day, so I got the lobster bites and the ribeye! If you've been reading my letters up until this point, then I'm sure you already know that I asked them to only just barely cook the ribeye, hahaha! I got some yummy pictures...

...And yes, they absolutely did oblige my request to leave it mostly raw:

...This was one of the most beautiful steaks I've ever had the pleasure of eating. It was perfect.

Are you ready for this? Because I was amazed by this. And it was wholly unexpected:

...The spinach tasted even better than the steak. And I have no idea how that can be. It was buttery and garlicky and just a little bit salty, and... oh my goodness. I want more of it, and I'm very sad that this place is an hour away, hahaha!

The person we were with was very jolly and is amazing at keeping a conversation going! I had a lot of fun listening to him and J talk about various things! I liked that he didn't seem to mind that I was more inclined towards listening than speaking. And I really liked that when I did speak, he listened and responded with experiences of his own to show that he understands what it was that I said.

We will get together sometime soon – hopefully at Eggcellent! I am eager!

...Sephiroth. I wish you could have some of these aspects of my life. I wish that for all the best parts of it, I could just plop you where I am so you can have it. I absolutely would not mind trading places with you for just long enough to let you experience the good and delightful things.

…

...Sephiroth.... I'm falling asleep. I want to write more to you. I want to speak more gentle and loving things at you. I want to show you more of what it is to have a relatively normal life, and I want to prove to you that it's something you can achieve. Because you can. You totally can. And... you could probably pull it off even better than I can.

...But. If I keep writing, I'm going to ramble, because I'm having trouble just with making sure my train of thought doesn't run away. So I guess I'm gonna go to bed now.

Hey. I love you a whole lot. And... I hope you're keeping yourself safe over at where you are. Please... please don't do things that will lead to you disappearing, okay? Please rise up into truly living. We miss you.

I'll write again tomorrow.

Your friend, Lumine

[novacorpsrecruit]

You and Me (in the center of the apocalypse) on Ao3

─── ⋆⋅chapter 3 posted!!⋅⋆ ──

“Hey.”

Eddie turned his head to the edge of the trailer’s roof. A box held up, just barely above the metal shingle.

“Can you help me?” Steve’s voice called from below. He gave the box a gentle wiggle to emphasize the assistance needed. Eddie let out a laugh.

“I guess so.” He pushed himself off the blanket laid out on the roof and half hustled over to the box. He took it from Steve’s hands, looking at the picnic spread Steve had set aside for them. Two MREs disassembled with the main dishes boiled hot, a bag of chips, a half pack of beer and Twinkies. Eddie took a step back, watching as Steve push himself up onto the roof. Eddie watched in awe as Steve’s shoulders tighten, as he literally pushed himself up, his arms straighten as he kicked his leg up over the ledge.

Maybe it was the athleticism preformed by the former King of Hawkins. Or maybe it was Eddie’s tight Black Sabbath shirt that showed off his muscles. Either way, it made something deep inside of Eddie growl, ‘MINE.’

Steve grinned as he caught Eddie’s stare. He threw Eddie a quick wink as he took the box from his hands.

“C’mon, Ed,” Steve said. “Picnic’s not gonna unpack itself.”

Eddie let out a soft laugh as he jogged over to Steve and the picnic blanket. He playfully hopped down on the blanket, instantly going for the beer. Not even 48 hours ago, Eddie was fighting a fever. 24 hours, he found the pain Steve has been hiding. And now, they’re climbing on top of the trailer roof to watch the clearing skies of the Upside Down. If they fooled themselves, the constant ash in the distance could be mistaken as stars.

“Alright,” Steve clapped his hands, rubbing them together as they were about to have a feast. “From the five star Michelin restaurant, we have diced turkey with gravy and diced beef with gravy. The chef’s personal recommendations.”

“Oh the chef?” Eddie’s eyebrows shot up. “And it paired well with Pabst?”

“He said only the best,” Steve said. “On the house. Which one do you want?”

“Beef,” Eddie said, extending his reach towards Steve, accepting the prepared MRE. “It’s been a while since I’ve had a good ribeye.”

“Yeah,” Steve let out a soft laugh. “Ribeye.”

“Is that jealousy I hear?” Eddie asked, a playful smirk across his face. “You just wish you ordered the rib-eye instead of the duck —“

“Excuse you,” Steve laughed. “This is duck a l’orange. The finest French dish on the menu.”

“Oh, my bad,” Eddie laughed, opening the package. The content’s aroma went straight to his nose. “Holy shit this actually smells good. It uh — kind of reminds me of my uncle’s Salisbury steak. He would add a can of cream of mushroom soup to the brown gravy mix and serve it over instant mash. God, I —“ Eddie let out an exhale. “I miss him.”

“I can’t wait to try it,” Steve said.

“Try what?”

“Your uncle’s Salisbury steak,” Steve said, opening his MRE. “You’ll ask him to make it for us, right?”

“Yeah,” Eddie nodded. “I think he’d like you.”

“Yeah?”

“The guy who practically nursed me back to health?” Eddie shot Steve a grin. “Yeah, he’d love you.”

“Good. If not, I was prepared to use my Harrington charm on him,” Steve wiggled his eyebrows before turning his attention on his meal. He took a hesitant bite before shooting Eddie a thumbs up. “Best duck I’ve ever had.”

Eddie laughed, not convinced. He took a bite of his diced beef and — well, it wasn’t the worst thing he ever had. But it definitely made him miss Wayne’s cooking. Wayne was a professional at dolling up meals, making cheap meals taste better and more filling. How he’d kill for some of Wayne’s flapjacks and fried eggs. “Yeah,” Eddie swallowed his food, then flashed a grin. “Cow’s still bleeding. Can’t get this anywhere else.”

There were a few moments that passed where they just ate and drank, their shoulders pressed together like it meant nothing and their entire world all at the same time.

“What about your parents?” Eddie spoke up.

“What about them?”

“Do you think they would like me?” Eddie asked. “I know I’m not everyone’s cup of tea, but you think I’d grow on them?”

“Uh — not to disappoint but I don’t think they would care,” Steve said with a shrug. “Don’t take that in a bad way —“

“Kind of hard not to,” Eddie said with a laugh. Eddie doesn’t think he could lie if Steve asked him if that hurt. Eddie’s not sure if he’s capable of lying to Steve anymore.

“I just meant — I don’t think they know I’m missing.”

“… What?”

“I don’t think they know,” Steve said. “And I don’t think they care.”

“Steve, we’ve been stuck for —“

“I know how long we’ve been stuck for Eddie,” Steve snapped. “I’ve been counting the days. They wouldn’t care.”

“Fuck your parents, man,” Eddie said. “They don’t deserve you.” Eddie’s heart ached as Steve’s words sunk in. They wouldn’t care. Eddie broke the silence, “What’s their names?”

“What?”

“What’s their names?” Eddie repeated. “Your old man and woman. Sperm and egg donors. Their names?”

“Richard and Sharon,” Steve supplied.

Eddie hopped onto his feet, shuffling the MRE to one hand and cupped the other around his mouth as he shouted to the edge of town: “FUCK YOU RICHARD AND SHARON!”

“Eddie!”

“C’mon!” Eddie begged, reaching down and gently tugging on Steve’s arm. “You can’t tell me that you never wanted to do that!”

Steve let out a laugh, allowing himself to be pulled up and into Eddie’s side. “Eddie, this is so stupid.”

“It’s therapeutic,” Eddie said, wrapping his free arm around Steve’s waist. “C’mon. Try it!”

“FUCK YOU RICHARD HARRINGTON!” Steve screamed.

“FUCK YOU DICK!” Eddie yelled.

“YOU’RE A FUCKING BITCH, SHARON!”

“BURN IN HELL, RICKY!”

“Ricky?” Steve asked, turning to face Eddie.

“My dad,” Eddie said. “He’s a real piece of shit.”

“EAT SHIT, RICKY!”

Eddie let out a deep laugh. “Felt good, didn’t it?”

“Yeah,” Steve breathed. He brought his hand up to cup Eddie’s face, his thumb gently rubbing over the scarring on his cheek. “It really did.”

Every nerve in Eddie’s body begged him to lean forward to kiss Steve. He wanted to. He needed to.

(Read more on Ao3 mind the tags)

[asknarashikari]

What is your experience with meat? (EX: Your knowledge on the kinds of meat, what meat do you enjoy eating, etc)

I probably like meat too much for my own good XD Especially steak. I really, really like steak. Ribeye is probably my favorite.

Honestly, I don't think I would know what to look for when buying meat. I guess I have to learn how to look at it from that perspective. Like, I know what marbling is and that wagyu beef is expensive af but other than that... not much else lol

As for how I like my meat... like I said, I like my steak. And I strive to be able to perfect my steak. My parents like cooking theirs with fresh herbs and fancy seasonings, my sister butter-bastes hers... I just season mine with salt and pepper and try to get as close to medium rare as I can manage. Usually I overshoot it and it ends up closer to medium or well done, but I think I'm getting better at it.

Otherwise... I also like Korean bbq a lot. In that case I usually cook my meat plain then just go ham with my sauce- though I am partial to garlic.

And the best meat dish I've had by a mile is the Kobe steak I shared with my sister and a cousin in Osaka about a year ago.

[ordinaryxxgirl]

@haemoxin​ asked:  Lili crept up from behind Sarah, hugging her from behind and cupping her tits grinding her cock against Sarah's ass. "Naked apron again~? Are you really trying to cook dinner or are you just trying to seduce me?"

  “Goodness...Hello to you too, sweetheart. I was genuinely cooking dinner, but...If the way I’m cooking right now makes you so excited, then...After we eat, how do you feel about letting me sit you in my lap and taking care of that thing you have against my rear?”

  There’s a slight groan as the older woman felt Lili cup her breasts, her rear gently pressing up against the other’s grinding shaft as she diligently kept cooking. She hadn’t denied that she’d been planning to get this kind of reaction, but she was also doing her best to keep some illusion of control as she marinated a nice slab of ribeye steak in her favorite red wine. As much as she wanted to entertain her darling, eating was equally as important...

  Besides, she was off for the day from running the café, anyway. It was fine to tease Lili like this in her own special way, wasn’t it? She was such a good girl, after all...She could certainly wait a bit longer to have a treat of being pampered, couldn’t she?

[wearefreedomfarmsd]

Savor the Best: Farm Fresh Meat and Half Side of Beef for Sale

For those who value high-quality, sustainable food, Freedom Farms is your ultimate destination. Offering premiumﾠHalf Side of Beef for Sale, this trusted farm ensures that every bite of their Farm Fresh Meat reflects the utmost care and commitment to excellence. Whether you're a seasoned chef or a family cook, sourcing your meat directly from the farm means enjoying unmatched freshness and flavor.

Why Choose Half Side of Beef?

Purchasing a half side of beef is a practical and economical choice for anyone who loves to stock up on premium-quality meat. It allows you to enjoy a wide variety of cuts, including steaks, roasts, ground beef, and more, all from a single purchase. Beyond convenience, it provides the perfect opportunity to savor the robust flavors that only come from farm-to-table meat.

At Freedom Farms, every animal is raised humanely, ensuring the best texture and taste in every cut. From ribeye steaks for grilling to tenderloin for fine dining, you’ll experience a level of quality that mass-produced meats simply cannot match.

The Benefits of Farm Fresh Meat

Superior Taste: Farm-fresh meat stands out for its rich, natural flavor, free of synthetic additives or preservatives.

Nutritional Value: Meat sourced directly from the farm is packed with essential nutrients and healthier fats.

Transparency: Buying from Freedom Farms ensures you know exactly how the animals are raised and cared for.

Support for Local Farmers: Every purchase helps sustain small, family-owned farms committed to ethical and sustainable practices.

By choosing Farm Fresh Meat, you're not just getting a meal; you're investing in health, taste, and responsible farming practices.

How Does It Work?

Purchasing a half side of beef from Freedom Farms is a seamless process. You can customize your order to suit your preferences, selecting everything from the thickness of the steaks to the size of the ground beef packages. Once your order is ready, it’s flash-frozen to lock in the freshness and delivered straight to your door.

Versatility in the Kitchen

One of the most exciting aspects of buying a half side of beef is the culinary versatility it offers. With an assortment of cuts, you can experiment with a range of recipes, from hearty beef stews to sizzling BBQ favorites. Farm-fresh beef is incredibly tender and flavorful, making it ideal for slow cooking, grilling, or even gourmet dishes.

Why Freedom Farms?

When you buy from Freedom Farms, you’re not just a customer; you’re part of a community that values quality, sustainability, and trust. Their commitment to humane farming and eco-friendly practices ensures that every purchase supports a better, healthier food system.

Don’t miss the chance to experience the incredible difference of farm-to-table meat. Explore Freedom Farms today and discover the unparalleled joy of cooking and savoring Farm Fresh Meat from a Half Side of Beef for Sale.

Final Thoughts

Making the shift to buying farm-direct meat not only enhances your meals but also helps support sustainable agriculture. Whether it’s for a special occasion or your weekly meals, investing in Freedom Farms' premium offerings is a choice you’ll never regret.

Order now and experience the authentic taste and quality that only Freedom Farms can deliver!

[burgerecipes]

My Story With Juicy Philly Cheesesteak Sliders:

The idea for these juicy Philly cheesesteak sliders came to me one evening when I was craving the rich, savory flavors of a classic Philly cheesesteak but didn’t want to deal with the hassle of a big sandwich. I wanted something easy to eat with my hands, something that was full of flavor but in a smaller, shareable form. After a little thought, I realized the answer was right in front of me: sliders.

I began with thinly sliced ribeye steak, the key to making a true Philly cheesesteak. I seasoned it simply, letting the natural flavor of the meat shine through. As I cooked the steak, I thought about how best to recreate that perfect Philly experience—tender, juicy steak, melted cheese, and soft, warm bread. I sautéed onions and bell peppers until they were golden and caramelized, their sweetness adding a perfect contrast to the savory beef.

For the cheese, I used a generous amount of provolone, melting it into the steak and vegetables, making sure every bite was oozy and indulgent. The last touch was the buns: I chose soft slider rolls that would hold up to the juicy filling without falling apart. As I assembled the sliders, layering the steak, onions, peppers, and cheese onto each roll, I could already tell these little bites would pack a punch.

Once the sliders were all assembled, I brushed the tops of the buns with garlic butter and slid them into the oven. The result was nothing short of magic—the buns became golden and crispy while the cheese melted perfectly, enveloping the beef and veggies in a savory, cheesy embrace.

When I served them, it was a hit from the very first bite. My husband, who’s a lifelong Philly cheesesteak fan, took a bite and immediately declared, “These are incredible!” The kids, who usually shy away from anything too “grown-up” in flavor, devoured them and asked for more.

Now, these juicy Philly cheesesteak sliders are a go-to when we want something hearty, flavorful, and shareable. Whether for a game night, a family dinner, or a casual get-together, they always make an impression.

I hope this recipe brings the same joy and satisfaction to your table as it does ours. Sometimes, the simplest ideas—like turning a classic into sliders—are the ones that make the biggest impact. ❤️

Check out more Stories Here Burgerecipes.com

[offnotesnotes]

Juicy and flavorful ribeye steaks marinated to perfection and grilled for a mouthwatering dining experience.

Ingredients: 4 ribeye steaks. 1/2 cup soy sauce. 1/4 cup olive oil. 2 tablespoons Worcestershire sauce. 2 tablespoons Dijon mustard. 4 cloves garlic, minced. 1 teaspoon black pepper. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1/2 teaspoon cayenne pepper. Salt to taste.

Instructions: Add black pepper, cayenne pepper, minced garlic, Worcestershire sauce, Dijon mustard, soy sauce, and olive oil to a bowl. Use a whisk to mix the ingredients together. Put the ribeye steaks in a plastic bag that can be closed again and again, and pour the marinade over them. Put the bag in the fridge for at least two hours, or overnight for the best results. Warm up the grill over medium-high heat. Take the ribeyes out of the marinade and let the extra run off. Add salt to your liking. For medium-rare, grill the steaks for about 4 to 5 minutes per side. You can change the time depending on how done you want them. After taking the ribeyes off the grill, let them rest for a few minutes. Cut it across the grain and serve it hot. Enjoy your tasty grilled ribeyes that have been marinated.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tyson

[informationtechnologyservice]

Finding the Best: Chicken, Steakhouses, and Wings Near You

When it comes to dining out, finding the best options for specific cravings can make all the difference. Whether you're searching for the best chicken, the best restaurants near you, the best steakhouse, or the best wings near you, knowing where to look can elevate your dining experience. This article explores how to identify top choices in each of these categories, ensuring that every meal is a memorable one.

For many, finding the Best chicken involves more than just taste—it’s about texture, seasoning, and cooking technique. The best chicken is often characterized by its crisp, golden exterior and juicy, flavorful interior. Whether you're in the mood for fried chicken, roasted chicken, or grilled chicken, the best establishments will offer a menu that highlights their mastery of this classic dish. Look for restaurants that use high-quality ingredients, have a reputation for great flavor, and offer a variety of chicken dishes to satisfy different preferences.

When searching for the Best restaurants near me, it's important to consider a range of factors such as menu diversity, ambiance, and customer reviews. The best restaurants are typically those that not only serve exceptional food but also provide a great dining experience. Online reviews and ratings can offer valuable insights into the quality of food and service, helping you find places that consistently deliver outstanding meals. Additionally, local food guides and recommendations from friends or family can lead you to hidden gems that might not be widely known but offer an exceptional dining experience.

The Best Steakhouse is a coveted destination for steak lovers. A top-notch steakhouse will excel in serving perfectly cooked, flavorful cuts of meat, such as ribeye, filet mignon, and T-bone. Key attributes of the best steakhouses include expert butchery, a focus on quality cuts of meat, and a cooking method that enhances the natural flavors of the steak. Additionally, a great steakhouse will provide a welcoming atmosphere, attentive service, and a well-curated selection of sides and sauces to complement the main course. For the ultimate steak experience, look for establishments known for their commitment to quality and a refined dining environment.

Finding the Best wings near me involves seeking out places that offer wings with the perfect balance of flavor and texture. The best wings are typically crispy on the outside while remaining tender and juicy on the inside. Whether you prefer classic buffalo, tangy barbecue, or a unique flavor combination, the best wings are crafted with a careful blend of seasonings and sauces. Additionally, great wings are often served with a variety of dipping sauces and sides, allowing for a customizable eating experience. Check out local recommendations, online reviews, and wing-specific eateries to discover where you can find the best wings in your area.

In summary, discovering the best chicken, restaurants near you, steakhouses, and wings involves considering factors such as quality of ingredients, cooking techniques, customer feedback, and overall dining experience. By focusing on these elements, you can enjoy meals that not only satisfy your cravings but also provide a memorable culinary experience. Whether you're indulging in perfectly crispy chicken, savoring a prime steak, or enjoying flavorful wings, knowing where to find the best options can make your dining adventures truly enjoyable.

[dinedigest]

The Secret to Perfect Slices at Steak Restaurants in Suffolk VA

When dining at steak restaurants Suffolk VA, the difference between a good steak and an extraordinary one often comes down to how it's cut. Proper slicing enhances the steak's tenderness and flavor, ensuring a memorable dining experience.

The most important rule is to cut the steak against the grain. The grain refers to the direction in which the muscle fibers run through the meat. By slicing perpendicular to these fibers, you shorten them, making the steak much easier to chew and significantly more tender.

It's also crucial to use a sharp knife for cutting. A dull knife can tear the meat, leading to uneven slices and a less enjoyable texture. After cooking, allowing the steak to rest for a few minutes is key to retaining its juices, ensuring that each slice is as flavorful as possible.

Whether you're enjoying a ribeye, filet mignon, or New York strip, these cutting techniques are essential for bringing out the best in your steak at steak restaurants in Suffolk VA, providing a meal that is both delicious and beautifully presented.

[septimore]

I worked for a national alliance sit down restaurant chain as a cook and we had this guy come in once or twice a week for dinner. He always wanted a 12 oz ribeye medium rare, 2 shrimp parmesan cheese toppers on it with extra shredded parmesean, and 2 orders of steamed broccoli with shredded cheese on it. But he really wanted it somewhere between rare and medium rare. All these little things I learned over time from the servers when I'd ask what he thought and if I found a great looking marbled steak on the day he came in I would save it and grab other ones so he could have the best in the bunch

It got to a oint where when his order came in if I was doing dishes or prepping food I would switch out with the broil cook so I could make his steak

I lived making his order. He had great taste but wouldn't ask for it to be done so specific because he didn't want to be that guy so I made sure he got it exactly how he wanted it

thats one of the few things I miss about working there was his order

I met him once when he came in and sat at the bar when I was training to bartend and I heard the order and came over to introduce myself and tell him how much I liked his order, then I took a break on training and went back to the kitchen to make his 1 steak then came back

Btw this went on for like 2 years

Starving to death this morning because ive been to the new local cafe twice this week already and if i go a third time ill look desperate.

[umichenginabroad]

Week 6: Steak in Buenos Aires

Hello everyone, as I approach the end of the study abroad program, I will discuss one of the best parts of Argentina: Steak! In Argentina, a good quality steak is very affordable. Parrilla is the name of the grill that Argentinians use to grill their meat, and it can be thought about as the Argentinian version of a "steakhouse". So, at a parrilla, you will find great Argentinian Steak. Stay tuned for the best parrilla recommendation.

When you look online for the best parrillas, you will be overwhelmed with the abundance of options. To get more honest opinions, the best place to look is reddit. Especially if you can look on Spanish reddit, you will be getting the locals advice, which is usually the best.

We went to around 7 parrillas throughout the 6 weeks here, and our favorite one was Parrilla Pena. This one was recommended by Fede from CEA CAPA. He explained to us that Parrilla Pena is the type of parrilla where the locals goes to, not as fancy and expensive, but still very good quality meat.

1 serving of the ojo de bife (ribeye), the cut of steak we got on the left. Parrilla, the grill used to cook the steak on the right.

My friend and I ordered the ojo de bife for 2, which came with french fries, for 26,000 Argentinian Pesos, so for around $12 a person, we were able to get a huge cut of meat with a bunch of fries, so we were extremely full and satisfied about the price. We have tried other parrillas which were more expensive than here, but I personally thought that Parrilla Pena's steak was just as good, if not better than the other parilla's steaks. When you go to Argentinian, make sure you ask a local where their favorite Parrilla is, that would probably beat the place you find online.

Moving on, this week I also went to Palacio Barolo, an historical office building built by an Italian architect in Buenos Aires. What draws many people here along with the stunning architecture is the views of Buenos Aires you get at the very top of Palacio Barolo. To get to the very top, you need to book a tour or else they will not let you in. The tour was only around $18 USD, and the guide gave both Spanish and English tours which was very nice, so it is very worth it. The tour itself was very interesting, as Palacio Barolo represents Hell, Purgatory, and Heaven. I won't spoil too much for you, so you can go find out more when you go there. Once the tour led us to the top around 45 minutes into the tour, the views were astonishing.

View of a portion of Buenos Aires from the top of Palacio Barolo (left). The sun setting over the city of Buenos Aires (Right).

The lookout into the city reminded me just how big of a city Buenos Aires is. In whatever direction you look to from the lookout, there are endless buildings, and the architecture of each building is unique, which made the view more intriguing. A tip I have is to book the tour at the time of sunset, to get the breathtaking view of the sunset while you are up at the lookout. The sunset was at 5:54 PM on the day of the tour, so I booked the 5PM tour, and I caught sunset perfectly.

I thought this was a great end to my program in Buenos Aires. I have been commuting and exploring the city for 6 weeks now, and to finally have the view from the top, and noticing all the buildings I had visited, and being able to locate each area of the city was very fun and fulfilling.

See you all on my reflection post next week!

Taiki Kobayashi

Computer Science and Engineering

Engineering in Buenos Aires/ Buenos Aires, Argentina

[trickinabucket]

Eddie forgot to get our roast when we did our walmart order. I can go get a rump roast across the street, which is apparently best when cooked low and slow. It’s also apparently very flavorful. From what I read, can be as tasty as ribeye steaks. Literally my favorite cut.

I wanna go get one, i just gotta get out of bed lol. Ed has been really enjoying the roasts Ive been making (which is why we’ve been having them so much lately.)

It makes me happy that they’re enjoying something I’m cooking. I forgot how much I loved cooking for the people I love.

[wearefreedomfarmsd]

Why You Should Consider Buying Whole Cow Meat for Your Next Purchase

In recent years, more and more consumers are choosing to buy whole cow meat, often referred to as purchasing a whole cow or bulk beef. This trend is not only about convenience, but also about quality, cost-effectiveness, and sustainability. If you’re considering this option for your family or business, here’s everything you need to know about buying whole cow meat, its benefits, and how to go about it.

What Does Buying Whole Cow Meat Mean?

When you buy whole cow meat, you are purchasing beef directly from a farmer or butcher, typically in bulk. This means you get the entire carcass of a cow, which is then processed into various cuts of meat according to your preferences. The meat is typically butchered and packaged for storage, allowing you to stock up on fresh beef for months.

Benefits of Buying Whole Cow Meat

Cost Savings One of the most appealing aspects of buying whole cow meat is the significant savings. When you buy in bulk, you pay a lower price per pound compared to purchasing individual cuts from a grocery store. This can add up to considerable savings, especially for families that consume a lot of beef or for restaurants and businesses looking to stock up.

High-Quality Meat Buying whole cow meat allows you to directly choose your cuts and ensure the quality of the beef. You have control over how the meat is butchered and can request grass-fed or hormone-free options if that’s important to you. Many small farms and local butchers also offer organic beef, ensuring that the meat you receive is not only fresh but also of the highest quality.

Customization of Cuts When you buy a whole cow, you can work with your butcher to customize how the beef is processed. Whether you prefer specific cuts, such as T-bones, ribeyes, or sirloin steaks, or want a variety of roasts, ground beef, and stew meat, buying whole cow meat gives you complete control over the final product.

Sustainability and Transparency By purchasing directly from local farmers, you can ensure that the cattle were raised responsibly and ethically. Many local farms focus on sustainable practices, including free-range grazing and humane treatment of animals. This not only supports ethical farming but also reduces the carbon footprint associated with transporting meat long distances.

Reduced Packaging Waste Buying a whole cow means less packaging compared to individually wrapped cuts sold in supermarkets. This can be a more environmentally friendly choice for those who want to reduce plastic waste and packaging materials.

How to Buy Whole Cow Meat

Find a Local Butcher or Farmer Start by looking for local butchers, farms, or meat cooperatives in your area that offer whole cow meat for sale. You can search online, ask for recommendations, or visit farmer’s markets. Many farms also have websites where they list the availability of beef and their processing options.

Understand the Cost and What’s Included Buying a whole cow is a significant investment. The price will depend on the weight of the animal and the quality of the meat, but generally, you can expect to pay anywhere from $3 to $7 per pound. This price often includes the processing and butchering of the meat. It’s also important to know the weight of the cow after it’s been processed (called "hanging weight") versus the final amount of meat you’ll take home ("packaged weight").

Decide on the Cuts Work with the butcher to determine the cuts of beef that best suit your needs. Some cuts, like brisket or chuck roast, are ideal for slow cooking, while others, like ribeye or filet mignon, are great for grilling. You can also choose to have a portion of the beef ground into hamburger patties or sausage.

Storage Considerations Since you’re purchasing meat in bulk, proper storage is key. Be sure you have a large freezer or space to store the meat once it’s been butchered. Most people find that a whole cow will require at least a 7-10 cubic foot freezer for storage.

Delivery Options Many butchers and farms offer delivery services, so you can have the processed beef brought directly to your home or business. Some will even offer packaging in smaller portions for easier handling.

Is Buying Whole Cow Meat Right for You?

While purchasing a whole cow can be a fantastic choice for large families, restaurants, or anyone who consumes beef regularly, it may not be suitable for those with smaller storage space or limited freezer capacity. It requires upfront investment, but over time, it can save you money and offer a greater selection of fresh, high-quality beef.

For those committed to eating high-quality, locally sourced beef and reducing their environmental impact, buying a whole cow can be an excellent and sustainable choice.

For more info:-

Buying Half a Cow

Buy a Half Cow