#made a berry milkshake with raspberries and blackberries | Explore Tumblr posts and blogs

muffinpink02 · 3 months ago

Text

Cravings

Okay, this is my first little family/baby story. Its my first attempt at fluff and cute stuff, I hope it makes sense. Let me know what you think. I've already started another one so hopefully you like this.

Summary - You’re pregnant, married to Alexia. Your cravings get you a little emotional. Just little bits and pieces of your pregnancy and Alexia helping you every step.

Warnings - swearing

You stood on your tiptoes as you rummaged in your snack box, trying to look for your latest obsession.

“Babe! Where are those salted caramel chocolates we got? The gold packet ones?” You shouted for your wife as you scanned the cupboards.

Being pregnant wasn't as bad as you thought it would be. Yeah, your body had completely changed, and your mind had gotten foggy, and your emotions were hard to keep up with and you struggled to do simple things like put your shoes on. But, having Alexia as your wife made the whole experience worth it, the girl was a saint.

When you were around 6 weeks pregnant you had suffered with some morning sickness, though thankfully it didn't last too long. When you were rushing to the bathroom at 4am, flopping to your knees, trying to get your vomit in the bowl on time, Alexia wouldn't be far behind you. She would always be by your side, rubbing your back as soon as she heard you jump out of the bed.

“It's okay, amor. Here’s some water, clear your mouth.”

You rinsed your mouth, washing the taste of acid from your tongue. She helped you back to bed, stroking your cheek until you fell asleep against her chest. She would always feel so bad for you, she hated watching you in any kind of pain.

Then came the cravings. At first it was anything sweet and juicy. You became obsessed with fruit, the berry family in particular. Blackberries, blueberries, raspberries if it had a ‘berry’ at the end of it you had to have it. And your most favourite berry was strawberries. You found yourself going through a pack of the sweet fruits every 2 days.

Anything with the flavour of strawberry you had to have. Strawberry ice cream, strawberry jam, strawberry drinks, strawberry sweets, you even changed your lips gloss to strawberry. If it had a trace of strawberry then you had it in your mouth. Alexia joked that the baby was going to come out with red skin and green leaf’s for hair.

The fixation then progressed to strawberry milkshakes. You discovered the obsession when you and Alexia were out in town, you had both stopped to look at a display in the shop window. But your attention was caught by a whole other shop. Alexia hadn't even realised you had gone until she noticed she didn't get a response to her question.

“What do you think? ….Bebé?”

The blonde looked to her side where you had just been standing, she only had to look a few shops down, when she caught you watching the milkshakes being made in the other window. She smiled as she walked over to you, eyeing your ever growing belly as it poked out under your t-shirt.

“Want a milkshake, amor?” Alexia wrapped her arms around you, her warm body pressing into your own.

“Yeah, a strawberry one.” You smiled as you felt her kiss your cheek.

So, Alexia brought you a milkshake, asking for extra strawberries without you even having to ask.

The milkshake obsession then became something you wanted, no, needed everyday.

So, in the mornings before training Alexia would make your strawberry milkshake alongside her protein shake. You didn't know how, but the girl would always make the fruity drink so much better than you ever could, no matter how hard you tried, hers always tasted sweeter.

As soon as you found out you were pregnant you stopped playing for Barca and went on maternity leave. And of course Alexia became super protective over you, though it wasn't a shock to you when she did, she was protective with you before you even became pregnant.

Slowly you had to reduce your personal training as you got further along. Alexia watched you like a hawk when you wanted to do any kind of weight training, making sure you never did anything over 5kg. She would take regular walks with you and even joined your swimming classes, as they were deemed ‘safe’ enough for her.

She insisted on carrying all the bags when you went grocery shopping, not letting you carry anything that could potentially ‘hurt’ you or the baby. Though you secretly loved the extra attention. Until Alexia wanted to build the baby cot alone, because she was scared you would hurt yourself with the hammer, and you had to put your foot down.

Alexia was also amazing with her hands, and not just for other things. If you ever complained about a painful back or sore feet she would be on you in seconds, massaging your muscles until you couldn’t even remember the ache you had. She would run you baths, make your favourite dinners and always make sure you and the baby were getting your vitamins.

She was simply the best, you saw a whole new side to her, you didn't think it was possible but it made you fall in love with her more everyday.

Anything you wanted to buy for the baby the Spaniard would look into the product, and study the reviews for hours, making sure it was good enough for the baby. If there was even one bad review from 3 years ago she would ask you to look for another one. “Just in case, amor.”

She of course brought every book you could read on pregnancy and child care, reading them at night before bed. Telling you all the tips and tricks it had for expecting mothers. You listened while you stared at your wife, her serious tone was on but you could only watch her beautiful features as she spoke, making you wonder what parts the baby would get from her.

You hoped they got everything from her.

One afternoon you came back from a shopping outing with Ingrid. You both walked through your hallway, but was stopped in your tracks when you saw a new gate between the rooms, it was a baby gate. You looked at Ingrid who was already smiling, she knew what Alexia was like.

“Ale, baby? What's this?” You called out.

The blonde skipped down the hall, a proud smile on her face.

“It's for the baby, so it doesn't get into trouble.” She tapped the gate proudly, looking at the object like it was a brand new Bentley.

“But the baby won't be walking for a long time. I don’t know if we need this yet.” You chuckled as she eyed the bars.

“No, no. It's better to be ready. We can get used to it before the baby comes.”

“She has a point.” Ingrid chimed in.

“Sí. Ingrid gets it.” The blonde nodded at the raven haired girl.

“If it makes you happy, then I’m happy. Now, open it up so we can get through.”

Alexia moved to open the gate, but it wouldn't open for her.

“Wait, I think it's this way.” The blonde frowned as she tried to pull the handle. But still, she couldn't open it. “Cosa estúpida.”

“Let me try.” You dropped your bags and attempted to open the gates yourself, but you couldn't do it either.

“Why won't it open?” You sighed in annoyance.

“No, pull it. Pull that bit up. Towards you.” Alexia tried to direct you.

“I am doing that!”

And just before you were about to have a domestic, Ingrid silently leaned forward and with no fuss opened the gate like it was the most simplest thing to do. You both gapped at the Norwegian, wondering what kind of trick she used to open it.

“Do it again.” Alexia stared at the gate, wondering how on earth Ingrid was able to open it.

Luckily by the 50th try you both had learnt to finally open it.

Alexia hated leaving you in the morning when she went to training. She would wake up 20 minutes early just to have extra cuddles with you, or talk to your belly. Your heart would melt when she spoke to the ever growing bump. She had felt silly when she first started doing it, talking to a belly with a small human inside felt weird, but she slowly got used to it.

It actually became something she looked forward to, you would read or scroll on your phone as the blonde shared the events of her day with the bump, she even did it when you were fast asleep, having her own private conversation with the little human. And of course she spoke it in her mother tongue, there was no chance that baby wasn’t going to learn Catalan.

One afternoon when you were five months pregnant she was talking to the bump, her face resting gently against the side of your stomach, stroking your skin. She promised the ‘Berry’ (as she liked to call it), that she was going to take them to all the Barcelona games and how she was going to train the baby to be a midfielder or striker, and definitely not a defender.

You chuckled at her words. Earlier that day you had visited Alexia at training. All the girls excitedly greeted you, everyone wanted to feel your stomach, and you gladly let them, you had missed them all so much.

“Sí, that's a defender in there, I can tell.” Mapi said confidently, smiling at you.

“No, it's going to be a goalie.” Cata insisted.

You laughed as you watched Alexia’s face drop, the group then all started arguing about what position the baby would play, Alexia had sulked on the way home, but you only laughed at her pout. You were suddenly pulled from your memories.

You both felt it. Alexia jumped away from you in an instant.

“Oh, Déu meu. Did you feel that?” She looked at you with wide eyes.

“Yes! It kicked!” You gasped as you touched the spot.

“Like a footballer! Berry has a strong kick!” She touched your belly in awe, staring at the bump. Then came another kick. The blonde gasped as you both felt the little life wiggling inside you.

“That's definitely a striker in there.” She smiled playfully.

You rolled your eyes at the big child in front of you.

“I love you, amor.” Her large hands cradled your bump, she looked at you with so much love it almost overwhelmed you.

“I love you too, baby.” You whispered.

You watched as she kissed your bump, you stroked her hair out of her face as her smile grew. You felt your own eyes water at the beautiful women in front of you. You couldn't believe that this was your life, you felt so lucky that she was the mother of your child.

By 6 months your cravings changed to everything salty. Peanuts, chips, crisps, pretzels, salty popcorn, you name it you had it. You added salt to nearly every one of your meals. Alexia had to conversacate the condiment out of fear of your obsession.

Now you are 8 and a half months pregnant. You only had 2 weeks to go before the baby was set to arrive. So, now it was just a waiting game. A long, uncomfortable waiting game.

“What ones?” Alexia walked into the kitchen.

You looked through your snack cupboard, trying to find the chocolate you had become obsessed with. Your two cravings of sweet and salty had combined and got you into your new favourite obsession of salted caramel chocolate.

“The ones we got the other day, I’m sure I bought 3 packets.”

“You finished them, don't you remember? I even warned you that you didn't have any left after that.” She chuckled as she stroked your neck.

You felt your eyes prickle with heat, your tears making your eyes glassy. Of course you knew this wasn't a normal way to react just because you didn't have the chocolates you craved, but you were hormonal, and tired and everything hurt and your back was killing you and your feet were sore and the TV in the background was too loud.

“Oh.” Your voice cracked.

Alexia's eyes widened in panic. “What's wrong, bebita? Are you okay?”

You sniffed, you tried to hide your face as you felt the tears prick your eyes. God, you felt stupid. Crying over a chocolate bar. You felt Alexia’s hand travel to your back, stroking you with the softest touch.

“Y-yeah, yeah. Sorry, I just really wanted th-” You couldn't finish your sentence as the hormonal dam broke.

Alexia really panicked then. “Bebé. Shhh it's okay, don't cry. I can get you more.” She pulled you into her chest. “I’ll go get you a crate of them, please don't cry.”

You sobbed into her chest, you couldn't believe you were crying over this, you knew it was just your hormones, but you couldn't control it.

“I’m sorry Ale, I’m just… it's just everything hurts. I can’t get comfortable in any position. I’m hot then I'm cold. My bodies changed so much. I can’t even see my feet anymore! My boobs are killing me. I hate the smell of my favourite perfume and now I’m crying over fucking chocolate.”

“Hey, shh it's okay. You don’t have to explain yourself. I’m sorry, bebé. Let me get your chocolate, and whatever else you want, we can get a take out tonight or I can cook your favourite meal. Does that sound good?” The blonde kissed your forehead.

You nodded in her chest, you felt like a sulky child. At least you knew Alexia would be prepared when your child would have their tantrums, or she would just give in and give them chocolate.

“Good. Come sit down. I’ll run you a bath.”

The blonde ran you a bath with your favourite bath soaks. The bubbles were nearly flowing out over the sides once she was happy with it. She helped you into the warm tub, stroking your hair back as you settled.

“Okay. I won't be long. Be careful when you get out okay.”

You rolled your eyes and smiled. “I will Ale, thank you for this.”

“Got to look after my babies.” She kissed your head and winked at you.

She closed the door and made her way to the shops for your chocolate.

You sunk into the hot bath, breathing in the sweet coconut bath milk that Alexia used. You already felt better, Alexia always knew what to do to make you feel at ease. She was always calm around you even when she wanted to panic.

You laid for another 20 minutes soaking your muscles. You carefully made your way out of the bath, wrapping your fluffy towel around you.

You began to get your joggers on when you felt a shooting pain, you grabbed your belly on the sharp twinge. Then another one came, but it was a lot less painful then the first. You took in a deep breath as you put on your t-shirt.

Your doctor told you that you might potentially get pains closer to the due date. So you tried not to overthink it. You looked at your phone, Alexia should have been home by now. That's when you saw her texts.

Alexia - They don’t have the chocolates in the store, going to another one xx

Alexia - They don’t have it in that one either, I’ll go to Summers.

Summers was over a half hour's drive, you didn't want Alexia to drive so far for a chocolate bar. You called her phone, she answered by the first ring.

“Hola baby, you okay?”

“Ale, you don't have to drive to Summers, it's too far.”

“I’m 5 minutes away now, it’s fine, amor. I know you want this. I know you would do it for me.”

You smiled. “Yeah, okay, well thank you, you’re the best.”

“I know.” You could hear the smile in her tone.

You rolled your eyes playfully. “Let's hope the baby gets your humble characteristics.”

The blonde laughed down the phone. “I hope Berry is every piece of you.”

You felt your heart melt at her words. The girl really knew how to make you melt.

“I’ll see you in a bit.”

“Sí, i'll see you soon.”

You hung up the phone and made your way to the sofa, trying to find something you could watch without ruining anything you and Alexia watched together. But as you clicked through the options you jumped with a flash of pain.

“Fuck!”

The pain came again, quicker and longer. You panted as you felt the twinge trickle into your back, causing you to drop you to your knees, you gritted your teeth as the throbbing ache swept down to the bottom of your stomach.

“Owwwww! Shit!” You cried out.

You still had 2 weeks till your due date, surely this wasn't labour? It was just the pain the doctor told you about. Braxton hicks, that's what it was. You grabbed your phone, you tried to call Alexia but she didn't answer, because she was out getting your stupid chocolates!

Then you called Ingrid. Your best friend. Her and Mapi only lived a 2 minute walk from you. Maybe they could drive you to the hospital. The line rang, Ingrid picked up after the third ring.

“Hello, sweet pea.” She sang down the phone.

“Hey, do you think- fuck!”

Another sharp pain stabbed through your body.

“Are you okay?” Ingrid asked, panic in her voice.

“Yeah, well, no. I’m in pain, I don’t really know what to do. Alexias half way across town and-”

“I’m coming over.”

“Thank you, Ingrid. Sorry I don’t want to be a nuisance- oh my g-” You groaned as another sharp pain hit you.

“Mapi, get your shoes on. Stay on the phone, we’re coming now.”

“Okay.” You breathed out.

You put the phone on speaker as you cradled your belly. You could hear Mapi’s confused voice in the background. You pushed the whispers of hair out of your face as you felt your body start to heat up from the pain. Why did this have to happen now?

The girls must have sprinted to yours as they were at your door just over a minute later. Ingrid let herself in with her spare key. You heard their feet as they rushed through your hallway.

“I’m in here gu- uys! Owww!” You groaned.

You felt Ingrid kneel beside you. Her hand instantly rubbing your back.

“How long have you had the pain?”

“Maybe 10 minutes.” You sighed.

“Do you think you're in labour?”

“No, the doctor said this would happen. I’m not due for another-”

Your sentence was cut short as you felt a stream of water coming from between your legs. You waters broke.

“No, no, no, no, please! Fuck. Not now!”

“Ay dios mío!” Map shouted from the door. “We need to get her to a hospital!”

“Mapi, calm down.” Ingrid's tone was low.

The raven haired girl turned back to you, her face was calm but firm.

“Can you walk?”

“Y-yeah, I think so.”

“Okay, I’ll help you. Come.”

Your best friend slid her arm under your own, helping you to your feet.

“Okay good. Breath. Mapi, call Alexia.”

Mapi stared at you with wide eyes, she looked more scared than you, to be honest she probably was. She hadn't even heard Ingrid’s instructions, her whole body stood still, frozen with fear.

“Maria! Come on. Call Alexia.” Ingrid repeated.

Her brown eyes finally snapped to Ingrid. “Sorry, yeah. Call Alexia, I can do that.”

The girl mumbled, panic setting over her shaky voice. You watched as she aimlessly patted her body, looking everywhere as if she had no clue what she was looking for. She finally found the device in her back pocket, she took a deep breath, looking for her best friend's name in her phone..

Ingrid looked at you. “Okay let's go.”

You nodded your head, but as you took a step to walk the worst of the pain finally came crashing down. Your knees gave in once more as your muscles spasmed from the ache.

“Fuck, Ingrid I can’t!” You groaned as you knelt to the floor.

Alexia smiled to herself as she slotted the big box of caramelised chocolates in the boot of the car. She was able to sweet talk the shop owner into selling her the large supply with a photo and signature. She felt so proud of herself, she couldn't wait to show you her little accomplishment. She got in the car ready to drive back home to you, that's when she looked at her phone to see Mapi calling.

She pressed the green button as she lifted it to her ear.

“Hola-” The blonde flinched as the sound of your screams penetrated down the phone.

“Mapi? Wh-whats going on?”

“Ale, y/n’s in labour, you need to get back.”

“What? She’s not due yet.” Alexia felt herself panicking hearing your painful moans in the background.

“Her waters broke. She’s ready. We’re going to take her to the hospi-”

A deafening scream came from the depths of your stomach. There was no way you were about to move, not with the pain you were in. This baby was ready to come out.

Mapi looked shell shocked as she held the phone to her face, her mouth gaping at you. “I don’t know if we’re going to make it to the hospital.” The defender whispered.

Ingrid held your head, helping you move to whatever position you needed, she grabbed the big pillows of the sofa and tucked them behind your back, her calming presence was everything you needed right now but the one you wanted most wasn't here.

“Where is she? I nee- ahhh! Oh my god it hurts so bad! MAPI! Tell Alexia to get home now!” You started to sob.

Alexia started her engine and her phone speaker on loud. “Mapi, tell her I'm on my way, I’m coming, I promise.”

Poor Mapi didn't know what to do, she looked at her girlfriend for help. Ingrid stroked your hair, your sweaty forehead making your hair stick to your skin.

“She's coming, sweet pea, isn't she Mapi?” Ingrid looked at her girlfriend urging her to say the right thing.

“Y-yeah, Alexias on her way. She's already half way.” The defender stuttered.

You threw your head back as another contraction rippled through your body.

“Breath, try to breathe.” Your best friend stroked your back.

“Mapi, let me talk to her.” Alexia said as she pressed her foot on the gas.

“Sí, sí.” Mapi put the phone on speaker, allowing you to hear Alexia.

“Bebé?” Alexia's voice rang over the speaker.

“Ale! Please, I need you. Come home, please!” You begged, hearing your lover's voice.

“It's okay, amor. I’m on my way. I’ll be there as soon as I can, I promise.”

“Okay.” Your lips quivered.

“Mapi, keep me on the phone.” Alexia called out as she overtook some vehicles in front of her.

“Sí, I will. You're next to her now.” Mapi gingerly placed the phone on the table next to you.

“I’m here okay, cariño?”

“Yeah.” You whispered.

Ingrid stood up. “Mapi, comfort her, I’m going to call for an ambulance.”

“W-what? Me? B-but you’re so good at it.”

Ingrid stroked her girlfriend's face. “You'll be fine baby, you can do it.”

Ingrid gave no room for argument as she started to call the ambulance service, walking out of the room.

Mapi slowly turned around, she had never been so scared before. Walking out to a stadium of 30,000 people was less scary than this. She took a deep breath before walking over to you. She slowly crouched next to your side, trying not to make any sudden movements as if she was in a cage with a wild animal. But in all honesty, you kind of sounded like one.

You felt her hand gently rub your back. “Can I get you anything? Water?”

“Your hand.” You whimpered.

Mapi smiled as she gave you her hand, but the smile quickly disappeared as you squeezed it with a force not known to man.

“Dios mio! What have you been eating!” The girl cried out in pain.

Alexia couldn't help but laugh as she heard Mapi cry out.

“I can hear you, puta!” Mapi groaned.

“Sorry Mapi, I just need you.” You sobbed as you looked at the defender.

That made Mapi smile even if she was wincing through the pain. But it made Alexia feel so guilty for not being there, even if it was out of her control.

“It's okay, breathe with me.” Mapi breathed out.

You breathed with her, but it didn't subside the pain.

Ingrid walked back in. “They’re on their way, but it won't be for another 30 to 40 minutes.

“What?!” You and Mapi shouted in unison.

“I can't wait that long!” You cried out.

Alexia was driving as fast as she could without being too dangerous, she definitely went through a few red lights, only because the roads were clear enough, but she was more than willing to get a speeding ticket if it meant she could be with you.

“The operator said to remove your bottoms and get towels ready incase you have the baby.”

“I’m so scared, the baby’s not due for another 2 weeks.” Your voice was shaky.

“I know, sweet pea. Everything’s going to be okay, I promise.” The raven haired girl mustard up a brave smile but you could see through it, you could tell she was worried too.

Then you felt it. An agonising pain pushed right at your core. It was happening, the baby was coming.

“AHHHHHH! It's coming!” You screamed.

Alexia felt dread take over her body as she heard your pain.

Ingrid jumped into action, kneeling at your feet. “I'm going to pull your trousers and knickers off okay?”

You nodded.

Ingrid quickly removed the clothing off of you. “Mapi, go get some towels.”

Mapi went to move but you had a python grip on her hand. The defender eyed her girlfriend for help, too scared to ask you to let go herself. the Norwegian smiled sympathetically at her.

“You may have to let Mapi go, honey.”

You didn't even realise you were still holding on to her, you hesitantly let her hand go. You didn't miss the way Mapi winced as she stroked her own hand from the pain.

“Okay keep breathing, nice deep breaths.” Ingrid said.

You followed her instructions, you tried to take deep breaths, but was cut short when another crippling contraction swept over your body. The pain was nothing you had ever felt before.

“Erghh! Oh my god! It burns. It's coming, Ingrid!”

Ingrid was between your legs, her green eyes popped open as she saw the start of your labour.

“Okay, I’m going to call again. I might need help.” She pulled her phone.

Mapi walked in just in time to see what Ingrid was talking about, you would have laughed if you weren't in so much pain. Her eyes bulged out of her head, like a cartoon character, her face turned to a shade of grey as she also saw the start of the birth.

“Ay dios mío.” She whispered.

Alexia heard Ingrid, she was only 10 minutes away, she was determined to get home to you.

You screamed as you felt a deep pressure at the bottom of your back, it made you feel sick.

“Where’s Alexia, I need her!” You cried out.

“I’m here, cariño. I’ll be there I swear!” Alexia said over the speaker.

Mapi then came back rushing over to you, the pain in your voice made her want to comfort you.

“Hey, need my hand?” The brunette smiled as she grabbed your hand.

You nodded at your friend, tears rolling down your cheeks. “Thank you.”

You took her hand as you felt Ingrid stroke your leg.

“Hello? My friends in labour. I can see the start of the baby.” Ingrid was on the phone to the operator. “Okay, thank you.”

Another jolt of pain hit you, making you squeeze Mapi’s already crushed hand. You watched her wince in pain, easing off her as much as you could.

“I’m sorry, Mapi.” You sniffled.

“No, no it's okay. I’m okay.” The Spaniard gritted her teeth as she tried to hold back her own tears.

The Norwegian put the operator on speaker.

“Hello, I’m Julia. I’m going to talk you through the steps, okay? You’re doing great. Keep taking big deep breaths for me. How much of the baby's head can you see?”

“I can see the baby's hair.”

“Okay great. Can you tell me roughly a measurement?”

“Like 5cm?” Ingrid squinted.

“Okay. She’s going to be ready to push any minute now.”

Alexia was nearly home, 5 more minutes and she'd be there. Until she saw the police lights in her rear view mirror.

“Fuck!” She mumbled.

Alexia reluctantly pulled her car over to the side of the road. She quickly muted herself on her end of the call, not wanting you to hear the commotion. She tapped her finger anxiously against the steering wheel as she watched the police officer slowly approach her car. She rolled her window down ready to apologise and hopefully be on her way.

“You know you’re going over the speed limit- oh my god, Alexia Putellas! I watched your game just the other day, you played so well. How's y/n getting on? She must be close to having the baby now?”

Before Alexia could answer you let out a high pitched scream over the speaker phone. The police officer looked at Alexia with a confused look.

“Yeah, that's actually her. That's why I’m rushing, she's in labour.” Alexia hoped that would be enough for the police to let her go.

“Oh! Oh right, why aren't you with her?”

Alexia stared at the police officer, was he really asking this?

“Erm, it's a long story, but it's why I was rushing.”

“Ah, I remember when my own were just born. There’s nothing like it.” The police man stared off into the distance, clearly reminiscing.

Alexia smiled politely. She really didn't need this interruption.

“Ahhh! Fuck! It hurts!” You shrieked over the phone speaker.

Alexia looked at the phone, your cries made her so anxious, she just wanted to be with you.

“Oh sorry, I’m holding you up. You get on your way. Try not to rush too quickly. Good luck with being a mama!” The police officer nodded as he went on his way, leaving Alexia to finally get home to you.

You couldn't believe this was happening.

You were so scared that Alexia was going to miss the birth of your baby. Alexia had been with you every step of the way with the pregnancy. Every appointment, every scan, all the birthing class, she was there, holding your hand throughout it all. Now the mother of your child was out driving around town, trying to make you happy, all because you wanted a stupid fucking chocolate bar.

“Okay, give me a push.” Ingrid said.

You took a deep breath as you tried to push as hard as you could.

“Amazing, you're doing really well.” Ingrid smiled at you.

“Well done.” Mapi gritted her teeth next to you, trying her absolute best not to sound in pain.

“Mapi, what’s going on?” Alexia shouted over the phone speaker.

Mapi jumped at the voice. She grabbed your phone with her free hand, her other hand was sweating in your own.

“T-The babies coming.” Mapi stuttered from the pain.

“Merda.” Alexia muttered under her breath, pushing her foot on the pedal.

“Okay, you’re doing it. I can see the top of the head! There's so much hair!” Ingrid smiled brightly.

“There is hair Ale! The baby has hair!” Mapi repeated Ingrid’s excitement.

Two more minutes and Alexia would be home. Just two more minutes.

“Okay, another big push.” The nurse called out over the phone.

“Ready?” Ingrid stroked your knee, her eyes were on you, giving you a reassuring smile.

You nodded, taking another deep breath. Your body was tired, everything hurt, and your bottom half was burning. It felt like something was ripping you apart. Like that scene from Alien. You just wanted Alexia to be here to tell you everything was going to be okay.

“Eerghhhh!” You pushed again. The pain was unreal. “No, no, no! I can't do it!”

“You can! You're doing so well! The heads out, I can see a face!” Ingrid shouted enthusiastically.

Alexia wheels screeched as she messily parked up outside, nearly forgetting to pull the handbrake up in her rush. She ran as quickly as she could to your front door, keys in hand.

“Okay, if you can see a face you've done the hardest part. You're done really well. Another big push.” Julia’s happy voice chimed in.

Alexia rushed down the hallway, she easily jumped over the baby gates she had installed, cursing them as she leaped. She turned the corner just in time.

You looked up to see your wife standing at the door. Her face was similar to Mapi’s reaction.

“Ale.” You whispered, not having enough energy.

The blonde rushed over to you, she knelt by your side, pushing your hair off your sweaty cheeks.

“I’m here, baby. I’m right here. You’re doing so well.” She kissed your sweaty head.

You nearly started to cry, your emotions bubbled to the surface, finally having your wife with you in the scariest and happiest moment of your life.

She brought your hand up to her lips, kissing you as she looked into your eyes, you could see she was scared but you couldn’t miss the love she had for you.

“You ready? Another push.” Ingrid asked from your bottom half.

Alexia squeezed your hand, reassuring you. “You've got this, baby. You can do it!”

You took another deep breath, readying your body to do what seemed impossible.

“That's it! Push, push, push, push! It's coming!” Ingrid spurred you on.

Your whole body shook as the little life entered the world.

And she was loud.

“Oh my, god. You did it!” Ingrid laughed in disbelief.

You looked down to see a tiny little baby, crying in Ingrid’s hands.

You felt Alexia grip your hand, you looked up at the blonde, she was gazing at the baby and you swore you saw her fall in love. She was smiling from ear to ear, her hazel eyes starting to tear up.

“I can hear crying, that's amazing. Wrap the baby up, cover the head, and place the baby on mum's chest.” Julia instructed.

Ingrid did just that, she gently and neatly wrapped your daughter up placing her on your chest.

“A little girl.” You whispered, tears rolling down your cheeks.

You looked up at your wife, she had tears rolling down her cheeks, as she looked at the baby on your chest.

“She’s so beautiful.” She whispered as she kissed the top of your head. “You did so well. Are you feeling okay?”

“I’m fine, just tired and sore.”

She brought her lips to yours, kissing you gently. “I love you, amor. I’m sorry I wasn’t here.”

“Don’t be sorry, it wasn’t your fault. Besides, I had two very good midwives. You smiled as you looked at the couple who were now sitting next to each, smiling at your little family.

Alexia chuckled. “Thank you so much chicas. How’s your hand Mapi?”

“It’s seen better days, but I’m glad I could help.” The defender smiled as she pulled Ingrid closer to her.

“Do you have a name?” Ingrid asked.

You and Alexia looked down at the already settled baby, then back at each other.

‘Rudy.” You both said in sync.

“Rudy Maria Putellas. I like it.” Mapi smiled before Ingrid started rolling her eyes.

“No, just Rudy Putellas.” Alexia smiled, not taking her eyes off the baby.

“But, we do want to ask you guys something.” You looked at the couple in front of you. Ingrid was already smiling and Mapi looked scared all over again.

“Would you like to be Rudy's Godparents?” Alexia asked.

“100 percent, yes.” Ingrid smiled so hard her cheeks resembled a chipmunk.

You looked over at Mapi, her eyes had glazed over, she looked like she was about to cry.

“Mapi, are you okay? Are you crying?” Alexia asked in a teasing tone, smiling at her friend.

“Huh? What? Allergies. Do you have a cat? I’m allergic.”

“Mapi, we have a cat.” Ingrid smiled sympathetically at her girlfriend, knowing the girl was clearly just emotional to be asked to be a godparent.

“Hello? The door was open. Did someone call an ambulance for a mother and baby?” The ambulance crew arrived.

“And a broken hand!” Mapi called out, rushing to the front door.

Ingrid rolled her eyes. “She’s a big softy, she would love to be a godparent to Rudy.”

You and Alexia chuckled, but your attention quickly went back to the baby on your chest as she started to squirm.

The paramedics checked you and baby Rudy over, everything was looking great, but they still took you in to get checked by the doctors and a couple hours later you were allowed to leave.

You and Alexia gave Rudy her first bath together, laughing as she sneezed in the baby tub. Alexia dried her off and took her to her room, she got her nappy on her and creamed her little body.

“Okay, baby grow.” You mumbled as you looked through her draws.

“I actually have one mind.” Alexia looked guilty suddenly, smiling at you playfully.

She reached into another draw and pulled out a Barcelona home kit baby onesie. She turned it around to show your number on the back. Her dopey smile looked at the kit then back at you. You felt yourself go completely giddy. You looked at the woman in front of you, her proud smile made your heart melt. In that moment you felt so complete, you had your little family in front of you, with the woman that you loved with all your heart.

“Do you like it?” She asked as she moved back to Rudy.

“I love it. I love you, Ale.” You kissed her cheek as she began to dress Rudy.

“I love you. I love both my girls.” She bopped Rudy's nose.

Finally, you got the baby down in her cot, thankfully she was already fast asleep. You smiled as you looked at her face, you could already see Alexia’s features in her. You both stood over the cot, staring at the little bundle in front of you.

Then you remembered something.

“Ale?”

“Hmm?”

“Did you ever get the chocolates?”

#woso #woso community #woso fanfics #fcb femení #alexia putellas x reader #alexia putellas imagine #alexia putellas #woso x reader #woso imagine #mapi leon #ingrid engen

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thewondelandifulcafe · 1 year ago

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𝕎𝔼𝕃ℂ𝕆𝕄𝔼𝕋𝕆𝕋ℍ𝔼𝕎𝕆ℕ𝔻𝔼ℝ𝕃𝔸ℕ𝔻𝕀𝔽𝕌𝕃ℂ𝔸𝔽𝔼!

Welcome to the WONDERLANDIFUL CAFE!

🕰️About Me!!🕰️. I’m Peruvian I like reading WEBTOONS, manga, novels, Rick Riordan books, and fanfics. I like watching Disney movies, anime, animated movies/shows. I like playing Obey me, tears of Themis, twisted wonderland

🕰️Rules🕰️

🫖 READ EVERYTHING HERE TO KNOW WHAT TO DO

🫖 Limitations of Characters: 7

🫖 No lemons 🍋

🫖 Don’t be afraid to make as many requests as you want (just don’t expect to be finished quickly)

🫖 If anything is unclear please tell me and I’ll clear it up. Just make an ordinary request.

🫖 Be polite if you are rude then more likely than not your order won’t be made

A/N: I think that’s it if not then I will add it.

We have a many Menu Sections to chose from. Each Section has a selection of beverages.

🕰️Menu Sections 🕰️

🧋Twisted Wonderland🧋

Riddle RoseHeart - Rose Milk Tea

Trey Clover - White Clover Iced Tea

Cater Diamond - Unsweetened Raspberry Black Iced Tea

Deuce Spade - Butterfly Pea Flower Tea

Ace Trapola - Hibiscus Tea

Leona Kingscholar- Thai Bubble Tea

Ruggie Buggie - Teavana Hot Tea

Jack Howl - Classic Milk Bubble Tea

Azul Ashengrotto - Lavender Lemonade Tea

Jade Leech - Taro Bubble Tea

Floyd Leech - Blue Coral Bubble Tea

Kalim Al-Asim - Honeydew Milk Tea

Jamil Viper - Watermelon Bubble Tea

Vil Schoenheit - Ube Milk Tea

Rook Hunt - Iced Lemon Tea

Epel Felmier - Spiced Apple Tea

Idia Shroud - Coconut Butterfly Pea Flower Milk Tea

Ortho Shroud - Royal Milk Tea

Malleus Draconia - Green Tea

Lilia Vanrouge - Strawberry Matcha Latte

Sliver - Passionflower Tea

Sebek Zigvolt - Matcha Milk Tea

☕️Tears of Themis☕️

Artem Wing - Black Coffee

Vyn Richter - White Tea

Luke Pearce - Witch Hazel Tea

Marius von Hagen - Blueberry Milk Tea

🍵Obey Me🍵

Lucifer - Lychee Black Tea

Mammon - Tiger Milk Tea

Leviathan - BlackBerry Jasmine Tea

Satan - Pineapple Iced Tea

Asmodeus - Salted Sakura Tea

Beelzebub - Pumpkin Spice Milk Tea

Belphegor - Chamomile Tea

Diavolo - Iced Passionfruit Tango

Barbatos - Oolong Tea

Mephistopheles- English Lavender Tea

Luke (Only Platonic) - Honey Milk Tea

Simeon - White Pearl Milk Tea

Raphael - Peach Bubble Tea

Solomon - Solomon's Seal Tea

Thirteen - Dragon Fruit Tea

🧋Demon Slayer🧋

Tanjiro Kamado - Jasmine Pearl Green Tea

Nezuko Kamado - Pink Lemonade

Zenitsu Agatsuma - Fresh Mango Bubble Tea

Inosuke Hashibira - Wild Berry Bubble Tea

Kanao Tsuyuri - White Tea

Genya Shinazugawa - Brown Sugar Iced Espresso

Aoi Kanzaki - Blue Raspberry Italian Soda

Giyu Tomioka - Classic Iced Tea

Kyojuro Rengoku - Blood Orange Tea

Tengen Uzui - Caramelized Brown Sugar Boba Fresh Milk

Shinobu Kocho - Blackberry Banana Breakfast Shake

Muichiro Tokito - Cotton Candy Milkshake

Mitsuri Kanroji - Sakura Bubble Tea

Obanai Iguro - Black Sesame Boba Tea

Sanemi Shinazugawa - Espresso

Gyomei Himejimo - Earl Grey Tea

Kanae Kocho - French Rose Tea

Murata - Coffee

Sabito - Peach Iced Tea

Makomo - Strawberry Milk Tea

Yoriichi Tsugikuni - Mint Tea

Yushiro - Peppermint Tea

Tamayo - Purple Tea

Muzan Kibutsuji - Classic Black Tea

Kokushibo - Red Velvet Milkshake

Doma - Rainbow Refresher

Akaza - Kashmiri Pink Tea

Nakime - Black Milk Tea

Hantengu - Saffron Tea

Gyokko - Rainbow Smoothie

Kaigaku - Blue Raspberry Milkshake

Daki - Thai Pink Milk

Gyutaro - Green Coffee

Enmu - Chocolate Dream Shake

☕️Jujutsu Kaisen☕️

Gojo Satoru - Blue Moon Milkshake

Itadori Yuji - Hot Chocolate

Megumi Fushiguro - Charcoal Lemonade

Nobara Kugisaki - Italian Raspberry Cream Soda

Sukuna - Rose Tea

Maki Zenin - Jasmine Milk Tea

Mai Zenin - Jasmine Tea

Inumaki Toge - Purple Cow Milkshake

Yuta Okkotsu - Iced Coffee

Junpei Yoshino - Lavender Mint Cream Soda

Nanami Kento - Mango Milkshake

Mahito - Boozy Blue Lagoon Milkshake

A/N: This is what is here so far I’ll add more later. Also if you like my writing but don’t like the fandom request! I even do WEBTOONS or myths (Greek, Norse, etc)

🕰️Main Dish🕰️

Headcannons - Croissants

Short Story - Bagels

Scenarios (Croissants + Bagels) - Macarons

Oneshots - Donuts

🕰️Side Dishes🕰️

Angst - Dark Chocolate Cookies

Fluff - Ice Cream Sandwich

Alternate Universe - Galaxy Cakesicles

Hurt/Comfort - Chocolate Gâteau

Romance - Pie

Poly - Apple Pie

Character x Character - Cherry Pie

Character x Reader - Pumpkin Pie

Platonic - Orange Crush Pound Cake

🕰️Order Types🕰️

A typical order for headcannons/croissants is 1-9 beverages, 1-2 side orders.

A typical order for short story/bagel is 1-4, 1-2 side orders.

A typical order for scenarios/macarons is 1-3, 1-4 side orders.

A typical order for oneshots/donuts is 1, 1-5 side orders.

Note you can only pick Romance or Platonic you can’t choose both.

Ex: Hi, I would like to order/request character/beverage and genre/side dish in format/main dish; (be specific of what you what)

A/N: Free feel to modify as needed, make sure to leave a two things specified and the rest blank.

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formeryelpers · 1 year ago

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Gelati, 715 S Brand Blvd, Glendale, CA 91204

I visited Gelati to check out their soft serve, only it wasn’t available because the employee was cleaning the machine. He mentioned that they usually carry two flavors of soft serve, chocolate and vanilla. How boring. The soft serve machine looked like a cheap Chinese model. There were plenty of other items to choose from, including imported European gelato and sorbet, milkshakes, juices, organic acai bowls, crepes, cake slices, cheesecakes, eclairs, coffee, and tea. The gelato flavors seemed pretty standard except for the Beirut Ashta flavor.

Berries smoothie ($8.99): strawberry, raspberry, blueberry and a scoop of blackberry gelato blended with ice and water. I was pleasantly surprised. It was a large smoothie with lots of tangy berry flavor. The gelato (or was it sorbet?) made it nice and thick. Very flavorful. Made to order.

Beirut Ashta gelato: couldn’t really taste the rosewater, tasted like a sweet vanilla gelato with a hint of rosewater

Gelati stays open late and seems to be the kind of place you’d go after dinner to get something sweet. The interior has very bright colors. They were playing Middle Eastern music (I believe the shop is Armenian owned).

3.5 out of 5 stars

By Lolia S.

#Gelati #gelato #acai bowls #smoothies #milkshakes #Glendale

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tastesoftamriel · 3 years ago

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what kinds of nonalcoholic drinks do the races have? this one does not like alcohol.

There are plenty of delicious beverages across Tamriel which are alcohol-free, making them ideal for parties, children, and for the many like you who dislike the taste of alcohol! Here are a few tasty options for you to quench your thirst. In addition to this list, don’t forget to check out my drinks for the Aedra!

Altmer

Summerset’s waters are some of the purest and tastiest in all of Tamriel, and is the key to producing some of the finest beverages you can find. Cold bubbly water infused with fruits and herbs is immensely popular across the Province, ranging from hibiscus and rosehip to lavender lemonade, raspberry and cucumber, or my personal favourite, peach and rhubarb. For a taste of Summerset, why not try my Lillandril Tonic Tea?

Argonians

Unlike in Summerset, water in Black Marsh is seldom potable without prior treatment, making coconut water the best drink there is. Simply use a machete to crack open a fresh coconut, and slurp out the tasty contents! Some Argonians like to add other ingredients like lime or lemongrass, or even make blended drinks with their coconuts along with other local fruits like papaya, mango, and starfruit. Even better when served cold!

Bosmer

Aside from fermented meat liquor, the Wood Elves also tend to drink a lot of milk, as it’s one of the few things which are Green Pact approved. In towns with ice mages, cold milkshakes with honey and bacon bits are terrible for the health, but oh so satisfying. Other variants include a sort of runny custard disguised as a drink, topped with crunchy sweetgnats.

Bretons

I really love the Breton obsession with tea, especially flavoured black teas, which are all the rage. Tea shops in High Rock are stocked floor to ceiling with hundreds of blends, from orange pekoe to jasmine white tea and blackberry infusions. My personal teatime favourite is a delightfully strong cup of caramel-flavoured black tea with a splash of milk and two sugars- reminiscent of a crème brulee, but leaves room for extra crumpets!

Dunmer

Herbal infusions are a Dark Elf’s favourite beverage besides shein and sujamma, and there are many different kinds which vary between Houses and locations across Morrowind. Mainland Vvardenfell residents, for example, are more likely to enjoy ingredients like comberry and marshmerrow in their brews, while Solstheim natives stick to things like trama root. They are always served piping hot in small cups, and tastiness is highly relative. Also, don’t forget to try Neloth of House Telvanni’s favourite Canis Root Tea!

Imperials

Barley water doesn’t sound very appealing, but it’s a delicious drink loved by young and old across Cyrodiil. Dried barley is boiled with rock sugar until the liquid is thick and cloudy, and is served in big mugs either hot or cold. It’s said to also be healthy, but the amount of sugar used to make this drink tasty makes that debatable. Definitely a thirst quencher.

Khajiit

Like the Bosmer, milk is a staple in the Khajiiti diet, and they drink a lot of it! Warm or cold milk with moon sugar is a delicious way to wind down and take a pause in your day. Pressed rice and oats mixed with water also forms a delicious milk-like drink that is just as good for those who cannot consume lactose.

Nords

Aside from mead, Nords are also famous for cider, as we produce a fair amount of apples. Freshly pressed cold apple juice is a Provincial beverage that is enjoyed by everyone at all times of day, and it’s good for you too! I enjoy mixing tart apple juice with a swirl of honey and cinnamon syrup for a refreshing drink!

Orcs

The Orsimer sure love their booze, but they also enjoy their juices, ciders, and even the occasional mocktail (though they’d never dare call it that). While alcohol-free ale is usually the drink of choice for those who need to keep a clear head, Orcs also love fruit and berry mash with heavy cream and ice. Try my recipe for Orzoga’s Red Frothgar without the liquor for a tasty mocktail!

Redguards

Mint tea or coffee are two indispensable drinks in the Redguard household, and both are made to be strong, sweet, and thoroughly refreshing! Freshly picked mint leaves (or dried, for those who live deep in the Alik’r) are boiled as is with sugar, and sometimes served with a twist of lemon. For those who need a bit more oomph, a steaming hot cup of potent black coffee is sure to set your gears in motion! Unlike other areas of Tamriel, adding milk to coffee in Hammerfell is uncommon, especially as goat milk is generally the only available type around.

#Asks #Food #Drinks #World building #worldbuilding #tes #the elder scrolls #Tastes of Tamriel #tastesoftamriel #recipes #drink recipes

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marysunshine23 · 4 years ago

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So while I was admiring Angel’s dress(?) I decided to read the comments because Husk and Angel seemed to be in disagreement about something. While I didn’t figure out what it was, I did see this:

Of course, I’m like “the fuck is brazzelberry?” So I jumped onto Ecosia to look it up. I was about to brush it off when I noticed that there was a link titled “What are Brazelberries”. Not the exact spelling, but Angel’s misspelled shit before.

Turns out brazelberries are “a family of compact fruits including blueberries, raspberries, and blackberries” bred to live in small gardens. And they have cute names like “baby cakes blackberries” and “pink icing blueberries”. So it wouldn’t be a stretch for Angel to be drinking a brazelberry drink (smoothie, milkshake, fruit flavored milk, juice, etc.) that’s just a mix of these berries.

Or it could be something Vivzi made up that’s similar to a real thing.

#angel dust #i have too much time on my hands #about fruits #hazbin hotel #instagram

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tasteofbollywoodadelaide · 4 years ago

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Connection Between Milkshake & Bollywood Celeb!

We love food and we love Bollywood so envision our sheer pleasure at discovering at that there are food and drink things named after a portion of our number one Bollywood famous people – like Kareena Kapoor Khan.

Recall Kareena Kapoor Khan's "size zero" fever during the creation of Tashan? There were endless theories about Kareena Kapoor Khan's eating regimen from bits of gossip that she was eating nothing to murmurs that she had blacked out on set. Obviously, none of this was valid – the notable entertainer kept a sound eating routine and wellness routine all through and a self-broadcasted foodie, she has expressed that she can't do that once more. In any case, an Italian pizza joint in Delhi exploited the Kareena Kapoor Khan "size zero" rage and came up "Kareena's size-zero pizza" which was supposed to be less swelling than different pizzas. It had a dainty hull and was finished off with diced chicken, red chillies, infant corn, onions, and low-fat cheddar.

At that point, obviously, Dosa Labs, an eatery in Austin, Texas concocted a dosa named after Bollywood's present ruling Queen, Deepika Padukone. The dosa is supposed to be finished off with apparition chillies and loaded down with aloo.

Our most loved desi young lady, Priyanka Chopra may have the world at her feet yet one of the numerous distinctions she has gathered over her lifetime is a milkshake named after her. A famous milkshake bar in West Hollywood named a shake after the achievement of her tune, Exotic.

Chopra isn't the one in particular whose milkshake carries all the young men to the yard. Mallika Sherawat was the primary Bollywood entertainer to have a milkshake named after her at Millions of Milkshakes in West Hollywood. Her namesake milkshake is made with berries like blackberries, strawberries, blueberries, raspberries, and finished off with chocolate sauce.

Sanjay Dutt has confronted incalculable discussions and criminal accusations in his day to day existence yet they don't seem to have gouged his ubiquity by any means. Chicken Sanju Baba which is served at bollywood indian restaurant – Taste of Bollywood in Adelaide is one of the city's generally well known and top of the line dishes.

#bollywood indian restaurant

0 notes

studyshrine7-blog · 5 years ago

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raspberry crumble tart bars

Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. It’s possible I’ve never clicked on a link faster. I adored the magazine; in my early years here, it really helped me crystalize a vision of what I love in cooking and do not. I cooked so many of the recipes — and yet, almost none of these. A raspberry crumble tart by Ruth Cousineau in August 2006 (just weeks before I launched SK) in particular jumped off the page. Reichl writes:

From the first moment I tasted this tart, I knew I’d be serving it again and again. I love the simplicity of the recipe, which allows the fruit to shine. I love the way it looks—a gorgeous burst of vibrant color peeking out of a shaggy top. And I really appreciate that you can use the most insipid supermarket raspberries (they emerge from the heat of the oven with a surprising intensity of flavor).

People, I ended up making it three times this week. (It helped that my store’s insipid berries have been on sale.) Here is what’s cool about this recipe: there are only seven ingredients and two are salt and water, which don’t even count. The remaining ingredients — flour, butter, sugar, almonds, and fresh raspberries — are as basic as can be. There’s no sugar in the berries and no thickener, you don’t macerate them, and the end result is that they’re not runny so there’s no liquid to contain or to fret about sogging the bottom crust. You make a simple butter-flour mixture, divide it in half, and form half into a pie crust base. You don’t don’t even need to parbake it (birds are singing!), you simply fill it with a heap of fresh raspberries and cover them with an avalanche of a loose, sugary crumble (that you’ve made from the second half of the butter-flour mixture) and this bakes onto and into the berries, mingling with any juices that release, and crisping shaggily all over.

It’s not hard see why Ruth Reichl likes it so much. It tastes grown-up. Not goopy, not heavy, not too sweet or excessively tart (using very ripe berries helps; they’re sweeter). It celebrates raspberries in such an uncluttered way, I immediately made them two more times, including one that’s slab pie-sized. I have no idea what we’re doing this weekend yet, but I know they’re coming along.

Previously

One year ago: Ice Cream Cake Roll Two years ago: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad Three years ago: Almond-Rhubarb Picnic Bars Four years ago: Toasted Marshmallow Milkshake, Fake Shack Burger, and Swirled Berry Yogurt Popsicles Five years ago: Carrot Salad with Tahini and Crispy Chickpeas Six years ago: Greek Salad with Lemon and Oregano and Two Classic Sangrias Seven years ago: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad Eight years ago: Classic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce and Blue Cheese Scallion Drop Biscuits Nine years ago: Asparagus, Lemon and Goat Cheese Pasta and Raspberry Buttermilk Cake Ten years ago: Martha’s Mac-and-Cheese, Crisp Salted Oatmeal White Chocolate Cookies Eleven years ago: Cherry Cornmeal Upside-Down Cake Twelve years ago: Homemade Oreos and Cellophane Noodle and Roast Pork Salad

And for the other side of the world: Six Months Ago: Cabbage and Mushroom “Lasagna” 1.5 Years Ago: Salted Butter Chocolate Chunk Shortbread 2.5 Years Ago: Cheesecake Marbled Pumpkin Slab Pie and Brussels Sprouts, Apple, and Pomegranate Salad 3.5 Years Ago: Date, Feta, and Red Cabbage Salad and Pecan Pie 4.5 Years Ago: Classic Pumpkin Pie with Pecan Praline Sauce and Crispy Sweet Potato Roast

Raspberry Crumble Tart Bars

Servings: 16 squares

Time: 30 minutes active, 2 1/2 hours with resting and baking time

Source: Adapted from Gourmet, August 2006

I changed a bunch of things about the recipe, so if you’re loyal to the original, look away now. First, it’s created for what I consider an unusual tart pan size (11 1/4 by 8-inch), which I have, but that doesn’t help most other people. You could also make it in a 10-inch round but I liked the idea of turning these into bars, since they’re so much more picnic-and-potluck friendly. Below, I’m sharing a scaled-down recipe for an 8×8-inch pan (or a 9-inch round pan, if you want to serve it in wedges). Give me a shout if you’d like the scaled-up recipe for 9×13-inch slab tart bars and I’ll add it. Making tart-height walls (1-inch) in a taller cake pan is a little fussy, but totally doable, and this recipe is forgiving. There’s a general belief that if you don’t parbake a bottom crust, it will be soggy, but all three of mine are crisp underneath — and even more so when the tart cools before I cut it, thanks to the unheavy and unsoggy filling.

If nuts are an issue, you can skip them, or I’d recommend replacing them with an equal weight of toasted coconut flakes, roughly chopped.

1/2 cup (2 1/4 ounces) whole toasted almonds

1 3/4 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces) cold, unsalted butter, cut into cubes

3 tablespoons cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon granulated sugar

3 6-ounce containers fresh raspberries (18 ounces or about 4.5 cups)

Make the bars without a machine: Roughly chop almonds and set aside. Place your flour and salt in the bottom of a large bowl and stir to combine. Add your butter cubes to the flour mixture. Toss them around so that they’re coated and used your fingers to work the butter into the flour until the largest butter bits are the size of small peas. You can also use a pastry blender to achieve this.

Make the bars in a food processor: Pulse almonds in your food processor until coarsely chopped. Set them aside and lightly wipe crumbs from workbowl. Add flour and salt and pulse to combine. Add butter and pulse the machine in short bursts until the the largest butter bits are the size of small peas.

Both methods: Divide butter-flour mixture into two bowls (each will have 1 1/2 cups of crumbs). Drizzle cold water over first bowl, use a spoon or spatula to mix it into shaggy clumps, then use your hands to quickly, gently knead it together into one ball. Wrap the dough in plastic wrap, flattening it a packet shape. Chill for 1 hour, or until firm.

Add sugar and chopped almonds to second bowl of butter-flour mixture and use your fingertips to pinch them together, mashing up the buttery bits, until a loosely clumped streusel is formed. Set this aside. At this point, you can refrigerate both the crumbs and the dough overnight (and up to 3 days) and bake it when needed.

Assemble your bars: Heat oven to 375 degrees F. Coat an 8×8-inch cake pan with nonstick spray. Line the bottom and two sides with a fitted piece of parchment paper. You can also make this in a 9- to 9.5-inch round tart pan. No need to line the bottom with parchment paper if there’s a removable base.

On a well-floured counter, unwrap your packet of dough, sprinkle the top generously with flour, and roll you dough to a 10×10-inch square (or a 13-inch round for a round pan). Gently fold it into quarters and unfold it into your prepared pan, centering the dough as best as you can. Press into the bottom of the pan and 1-inch up the sides, folding the extra dough over the walls and pressing it against the sides to reinforce the edges. Don’t worry if it’s messy — mine totally was. The only thin you want to avoid is holes or tears; patch any that you see.

Fill base with berries and sprinkle evenly with crumble topping. It will seem like too much but it’s going to be perfect once it bakes.

Bake bars: For 40 to 50 minutes, covering with foil if it browns before it’s done. Bars are done when they’re an even golden brown and (this is the most important part) you can see the berry juices bubbling through the crumbs. Let cool for 20 minutes on a cooling rack, then use the parchment sling to lift bars out of pan and cool the rest of the way on the rack. (Or, if using a tart pan with removable sides, remove them now.)

To serve: Sprinkle with powdered sugar, if you wish, and use a serrated knife to cut into squares (or if a round pan, wedges). Bars keep at room temperature or the fridge, lightly wrapped, for 5 days.

Source: https://smittenkitchen.com/2019/05/raspberry-crumble-tart-bars/

#read more #see more #check it out #interesting #learn more

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atombail7-blog · 5 years ago

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raspberry crumble tart bars

Previously

Raspberry Crumble Tart Bars

Servings: 16 squares

Time: 30 minutes active, 2 1/2 hours with resting and baking time

Source: Adapted from Gourmet, August 2006

If nuts are an issue, you can skip them, or I’d recommend replacing them with an equal weight of toasted coconut flakes, roughly chopped.

1/2 cup (2 1/4 ounces) whole toasted almonds

1 3/4 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 cup (6 ounces) cold, unsalted butter, cut into cubes

3 tablespoons cold water, plus an additional tablespoon, if needed

1/2 cup plus 1 tablespoon granulated sugar

3 6-ounce containers fresh raspberries (18 ounces or about 4.5 cups)

Fill base with berries and sprinkle evenly with crumble topping. It will seem like too much but it’s going to be perfect once it bakes.

Source: https://smittenkitchen.com/2019/05/raspberry-crumble-tart-bars/

#read more #see more #check it out #interesting #learn more

0 notes

drinkhv · 6 years ago

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Never mind the Super Bowl, Beer Advocate’s Extreme Beer Fest takes over the Seaport World Trade Center in Boston this weekend on Friday and Saturday, February 1st and 2nd, 2019. I first attended this amazing festival last year as a brewery rep, and over two days still wasn’t able to try everything I wanted to. This year, returning solely for fun, I knew I had to make a plan of attack. Over 400 different beers from 120+ breweries is too damn much for one regular 3 ½ hour session, and so this list was born, highlighting the beers I most want to try. Keep in mind I’m leaning towards big stouts, especially barrel aged, barleywines, breweries I’ve never tried before, generally not available in the NYC area, and beers that just seem downright insane that were brewed one time for this event.

Seeing as this took me a few hours, I figured why not share it, as I’m sure some other people might appreciate going in with a little bit of a plan. Breweries are listed alphabetically for easy lookup on the fly. If I could offer a few other tips, go in with food in your stomach, drink water throughout, use the buddy system for waiting on line/getting beer and get the beers you MUST try as soon as possible. Enjoy the show and hopefully BA will add a combo ticket to get a Saturday session with Friday too at a small discount next year, I know I would buy one! Got a beer I shouldn’t miss? Hit me up at DrinkHV @ Gmail.com!

450 North These guys have a lot of hype coming in hot from Indiana, especially with their Slushy series, which will probably go quick. Sushy Peach Dessert- Berliner Weisse with peaches, vanilla, cinnamon, lactose, graham crackers and brown sugar Flap Jack Nuggets- Milk stout with maple syrup, cinnamon, brown sugar and lactose Slushy XXL triple berry-Berliner Weisse with blueberries, blackberries and raspberries Against The Grain Can’t wait to see what the subversive ATG crew does this year after pissing off a lot of people with their short order diner-style order taking system for samples last year. Meta Boost- 11% beer they claim is both stimulant and depressant with capsaicin (hot pepper) and adaptogens (de-stressing herbs) 1776- Dark Ale with molasses and herbs Aslin Enjoyed Aslin’s no-frills booth approach last year with literally a jockey box and that’s it. The beers however are all-frills, get some early. Genius Kitchen- 15% imperial stout with Nutella, coffee, maple, cinnamon & strawberry Time for That- Barleywine with blueberry, brown sugar, cinnamon & vanilla Baxter Bourbon Barrel Wickid Dark- 10% stout with cinnamon, hazelnuts, cocao nibs, black and chipotle peppers. Rum Barrel Innuendo- 10.5% imperial white stout with cacao, coffee, vanilla beans and lactose aged in rum barrels. Beer Tree Love trying a new NY state brewery, these guys from Port Crane are bringing some interesting brews Double pineapple coconut Creamsicle- Double NEIPA milkshake style minus the lactose Fruita Con Tajin- sour conditioned on mango, cucumber, chipotle and lime Scoby Snacks- low abv ale brewed with raspberry, passion fruit, ginger, lemon and kombucha scoby Black Hog Leaves a Mark- peanut butter- 11.5% imperial stout with real jars of peanut butter Citra Seltzer IPA- 2% super session brut ipa as close to beer seltzer as they could make. No body, no haze just hops and bubbles. Brownie Inception- Wake up Leo this is a brown ale made with brownies made with the brown ale before it had brownies added. Best movie beer award. Boston Beer Co. (Sam Adams) Utopias- this is traditionally a timed release, so check in to see when they start pouring. How could you not get a couple of ounces of Utopias poured for you from a pitcher? The value alone is worth about half your ticket. Brewery Vivant Another big buzz brewery from Michigan, bringing some nicely named unique beers Emergency PTA Meeting- Mezcal barrel aged smoke beer with ancho peppers Wizard Burial Ground- one of the few Belgian style quads at the show, aged in bourbon barrels Burley Oak Maryland’s new sour darlings, get those JREAMS early or you will have nightmares about missing them. Gnarly Waffles- imperial stout brewed with waffles Apple Pie JREAM- sour with flavors of apple pie Cambridge Brewing Company The local guys always get super crazy for EBF Burnt Weeny Sandwich- named after Frank Zappa’s favorite snack (and one of his albums), it’s a smoked cream ale with mustard, charred hot dogs and toasted buns!!! Best music reference award. Banryu Ichi- 15% beer-sake strong ale aged on sugi wood Civil Society Look for the huge line and you’ll find Civil Society from Florida Bulkshake- milkshake IPA with strawberry, raspberry, blueberry and vanilla BA Bella- rum barrel aged imperial stout with maple & cinnamon Crooked Hammock Banana Hammock- 15% belgian quad with bananas and roasted cacao nibs DC Brau Pickled Pils- pickle juice pilsner Third Eye- 2.25% kombucha pilsner radler Dewey’s Beer Co. Nashville Hot Fried Chicken and Waffles- 10% stout with waffles, fried chicken, spicy honey and maple syrup conditioned on piri piri peppers Secret Machine Tiramisu- Berliner Weisse conditioned on boysenberry, blueberry, coffee, ladyfingers, vanilla and organic cacao Dogfish Head Mother Tree- 11% barleywine aged in bourbon barrels and brewed with elderberry, maple syrup, cinnamon tree leaves and black walnuts Possibly The Next Top Rated Beer on Beer Advocate- EBF collab beer 9% Brewed with maple syrup, toasted coconut, lactose, vanilla beans, cocoa powder, & cold-pressed coffee. Served with an optional dose of hops-infused glitter whipped cream. Down the Road Pickle Man- spicy dill pickle sour collab that has a tremendous local Mass. cult following Due South Trench Toast- Imperial Stout with spices, crafted to taste like a couple of slices of french toast Breakfast Trench- Imperial Stout made with spices and coffee, to recreate an early morning breakfast of a coffee roll Epic Big Bad Bbaptista- 12% Whiskey Barrel-aged Imperial Stout with Coffee, Cacao, Vanilla & Cinnamon Quadrupel Barrel Big Bad Bbaptista- Imperial Stout aged in Whiskey and Rum barrels with roasted cacao, barrel-aged coffee, barrel-aged almonds, & barrel-aged coconut Exhibit A These guys have been getting a lot of accolades as the new kids in Mass. Testify- This imperial stout was aged in Elijah Craig bourbon barrels for one year Cake!- brewed with cinnamon coffee cake, cinnamon, vanilla and light roast coffee Finback 2018 Bourbon Barrel Aged BQE- Salty Caramel- Chocolate, Coffee Stout with Sea Salt and Caramel Firestone Walker Firestone’s barrel aged beers are to die for, or in this case, to wait on line for, especially these rare variants. Mole Merkin- Barrel Aged Imperial Stout with chili, cinnamon, & cocoa nibs Old Man Hattan- a barrel-aged mashup of two classic drinks: the Old Fashioned & the Manhattan! The base beer is a blend of Velvet Merkin, Bravo & Stickee Monkee aged in whiskey barrels. The twist comes from select lots of Parabola & Helldorado that were aged in Woodford Reserve barrels previously used to mature cherry bitters, orange bitters & aromatic bitters. Four Quarters Pickleback- Heaven Hill aged table beer conditioned on honeydew, cucumbers, and fresh dill. Waffle Star- imperial stout with lactose, maple syrup, and coffee, conditioned on toasted waffles and bourbon barrel-aged maple syrup Great Divide Chocolate cherry Yeti- a new variant on the classic imperial stout with cacao and sweet and sour cherries Barrel aged Hibernation- 10.5% Old age aged 12 months in whiskey barrels Great Notion Portland, Oregon’s hype beasts bringing two of the most sought after beers in the trading scene with 4.5 BA ratings. Double Stack-11% imperial stout brewed with an irresponsible amount of maple syrup & aged on whole bean Sumatra coffee Blueberry Muffin- Berliner Weisse meets blueberry muffin Gun Hill PB and Void- GABF award-winning export stout with what sounds like every legal sidestep of ‘Reese’s Peanut Butter Cups’ from the description Ft Ticonderoga Barrel Aged Barleywine- 11.5 % aged 10 months in rum barrels and fortified with molasses, toffee, almond croissants, macerated cherries, prunes, and rum balls Jack’s Abby Gingerbread Barrel Aged Framinghammer- 12% gingerbread variant of their solid baltic porter series aged in bourbon barrels Jackie O’s Bourbon Barrel Dark Apparition - 12.8% imperial stout aged on Vanilla & Coffee Beans Port Dark Apparition- 10% imperial stout aged in port barrels for over a year Carrots and Sticks- 13.9 % strong ale brewed with walnuts, spices, lemon zest and raisins that was fermented with carrot puree, conditioned on vanilla beans and aged for 14 months in bourbon barrels Kane This is a double liner with these two and also BB aged Sunday Brunch and Mexican Brunch. One of the first booths out of beer last year. A Night To End All Dawns- S’mores- Bourbon Barrel Aged Imperial Stout with cocoa nibs, graham cracker and marshmallow A Night To End All Dawns- Peanut Butter Cup- 12% Bourbon Barrel Aged Imperial Stout with peanut butter and cocoa nibs

Lord Hobo Caviar Godmother- 12% imperial stout Godmother kissed with kilos of caviar Lost Abbey Dead Man’s Game- 15% Blended Belgian strong dark ale aged in Rum and Bourbon barrels Mortalis Looking forward to trying these crazy concoctions from this NYS brewery I’ve not yet had Icarus w Golden Ggrahams- 10% golden imperial stout aged on Golden Grahams and cold steeped with coffee Milk of the Gods Strawberry Cheesecake IPA- milkshake style with Vanilla, Graham Crackers and Strawberries New England Brewing Company Bourbon Barrel Imperial Stout Trooper- O.G. cease and desist imperial stout Fluffy Puppies- Mixed Fermentation IPA with Citra, Galaxy and Mosaic hops debuting at the fest Night Shift El Lechador- 10.5% Horchata-style milk stout aged in bourbon barrels with poblano peppers, cinnamon, nutmeg & vanilla beans with a hint of pepper and a splash of bourbon Marilyn- 11.9% Blonde barleywine-style ale aged in rye barrels The North Worked next to these guys from upstate NY last year and enjoyed their stuff Trap Klouds- 4.5% extremely thick stout brewed with lactose, vanilla, marshmallow & almond God Complex- 9.5% Hazelnut Mocha Chilli Stout RAR 10 Layer- Dessert Ale with coconut, macadamia nuts, lactose and vanilla Relic Caribbean Kettle- 11.5% barleywine aged on rum soaked oranges Kola- 10% imperial porter brewed with kola nuts and kola syrup Right Brain These guys are bringing 8 pretty extreme beers from Michigan, these are the three I’m zeroing in on Apple Pie Whole- Amber ale fermented with real whole apple pies Johnny’s Lunchbox- Brown ale brewed with house-made peanut butter, grape jelly puree and donuts Thai Peanut- Pad Thai-inspired brown ale with house-made peanut butter including coconut, Thai chilis, dry-hopped cilantro, and a touch of lime. Spicy yet balanced Pist. Avocado- Milk stout with real avocados with a nutty aroma & finish from house-made pistachio butter

Sierra Nevada Barrel Aged Maltiple Personalities- Bourbon Barrel-aged Imperial Brown Ale with Carolina Reaper peppers 3 Become 1- 10.5% Whiskey Barrel-aged Imperial Lager with ginger and cayenne Sixpoint Horchata Beans- 13% horchata inspired bourbon barrel aged imperial porter with tiger nut, cinnamon & coconut Master Blend- 13.8% imperial stout aged a year in first-use bourbon barrels Solemn Oath BBA Coconut Goldmund - Barrel-Aged Mexican Hot Chocolate Stout w/ Coconut Unholy Water- Tartshake IPA with mango, tamarind, lime zest, and coconut to create a sweet and sour refreshing encounter with many layers Somerville (Slumbrew) Saturday Morning- 9.2% tripel with Captain Crunch cereal, cherry puree, blueberry puree Springdale Grain Reaper- 12.7% American Barleywine-style ale aged seven months in ex-bourbon barrels Throwback Fat Alberta- 10% Chocolate Peanut Butter Imperial Stout made with cocoa husks and peanuts BBQ Campfire- BBQ pork rub-infused smoked robust porter Transient Grainbro Connection- Rye barleywine. Muppets, yeah? Velvet Sea- 15% Imperial stout aged in bourbon barrels blended with whiskey Foeder aged imperial stout Trophy Monkey Way- Salted Caramel Sweet Stout fermented on an outrageous amount of bananas Weldwerks Looking forward to trying beers for the first time from this buzz brewery out of Colorado Mexican medianoche- 14% imperial stout aged in Woodford Reserve Rye Whiskey barrels for 20 months, then aged on Papua New Guinea and Madagascar vanilla beans, Vietnamese cinnamon sticks and Ghanan cacao nibs Coffee Maple Aromatic- Imperial stout with tons of chocolate malt, huge additions of maple syrup, and Peruvian coffee DDH Juicy Bits- NEIPA with Citra, Mosaic and El Dorado

#extreme beer fest #extremebeerfest #craftbeer #beer #fest #boston #beeradvocate #beer advocate #EBF #2019 #ebf2019

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ajabsusbjsbsbanns · 8 years ago

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Fruity Ferrets These are a Semi open species. You must contact the creator (me) in order to make one. I must confirm yours so i can add you to a list of the current ones. Fruit ferrets are a strange species of ferret. They take on a pastel colour and always have strange banded markings. They all grow small leaves and photosynthesize to live. although they can survive without food, they thrive better with it. They can drink either dairy, juices (concentrated) or water. They can eat anything from small prey animals and kibble to parfaits and other food. they prefer meats though as they are omnivours. They have a lot of personality and are very different from animal to animal. These animals will shed their fur and develope a muted coat of their natural coat during winter. If they are not kept in a war home or warm place then these ferrets will also stop producing fruit over winter in order to store energy. Instead they will hunt. This is why its important to keep your ferret warm so they dont stop producing fruit. If they do go into a dormant period of growth while inside of not out hunting, they can develope health issues. Their blood and saliva can become thicker and clot which can kill them. Fruit ferrets have a strange squeel as their call. They are relatively vocal and can be as loud as a small dogs bark. They can breed with either gender and can be female, male, neither, etc. They have live births with litters of up to 7. They are less likely to breed with fruits of another kind however they can develope diseases and mutations from inbreeding. Most ferrets have solid suagr as their paw pads however they can sometimes have mutations causing them to have either: berry skin, large seeds or even no paw pads. Their tails can vary and can be somewhat hard to breed the one you want. Its relatively easy to breed a twig or vine tail. A miniture tree or solid fruit however are harder. And a furry tail is pretty rare of a trait. Certain symbols or markings are also desirable and quite uncommon to breed. Fruity ferrets are a typically domestic breed of ferret. this is an umbrella breed. they actually come in smaller "sub breeds". -Pure bred -Smoothie -milk shake -leafy Depedning on their diet and heritage, they will have seperate apperances. Pure bred: Pure bred are quite uncommon. These ferrets are around the size of a european polecat and are quite hard to domesticate. They're shy and sometimes aggressive and hard to train. However once domesticated they will cling to their adoptor. they usually only cling to two people and wont really become close with a family. Pure bred ferrets have long thick vines that entangle their body. They grow thorns which need to be trimmed similar to claws. do NOT dethorn a ferret. this has serious health risks and can cause death. These ferrets grow fruit on their vines. The fruit sprouts from random small pores on their bodies. The fruit grows about once every month to two months and can be picked and eaten. The fruit can grow to be about the size of their head and must be picked at this point. If it isnt picked then the fruit will continue to grow and evenutally rot. When this happens the ferrets can contract mold. These ferrets have very thin liquidy blood as well as thin sticky saliva. Their bodily fluids are made of fruit juice and are extremelly sticky and sour. Its not recommened that you drink it though. Their blood and flesh have pits and seeds in it. Every second generation is typically a pure bred despite the breeding pair. Smoothie ferrets: Smoothie ferrets come from their parents breeding with other fruits. (IE. If a purebred strawberry breed with a pure bred banana then you get a banana strawberry smoothie ferret). They have thin, pale vines that spider along their bodies. they in turn wont grow fruit. Instead their vines carry a strange "fruit smoothie" through their body. These vines will fill up and sometimes may clog. because of this they need to be emptied once every two weeks. The liquid that comes out of these is drinkable. These ferrets are around the size of a stoat. They are really only domestic. They are hardly found in the wild since most pure bred's avoid each other. These ferrets are more laidback and enjoy company, aswell as being with their owners. These ferrets have thick saliva and thick blood. milkshake ferrets: these ferrets are bred when their parents ingest a diet mainly consisting of dairy. This dilutes their blood with more milk and makes it thicker. Due to it being easiest to feed them dairy products, alot of the time breedings will result in milkshake ferrets. Their coats are very pale and dull. These ferrets are strickly domestic. They can not survive in the wild due to their mutation. They require dairy in their diets and cannot survive without it. They have thin, thite vines that carry fluid throughout their body. They also clot easy due to their think bodily fluids. They need constant care and checkups. These ferrets are around the size of a least weasel. Leafy ferrets: Leafy ferrets are a mutation where the parents both had small growth chance. These ferrets wont grow fruit and instead will grow flowers. These ferrets have a greenish tint and natural colouring. They can thrive in the wild and are quite uncommon as domestic pets actually. Most people have no interest in them. However some people will raise them due to a love for the bright colours they grow. These ferrets are skiddish and quite. They rarely bond to people and enjoy their alone time. they also require time outside and a large area to themselves. These ferrets are around the size of a beech marten. These ferrets also use their flowers and greenish tint to their fur to blend in. Society: Fruit ferrets are a large market for meat and fruit industries. Often bought and used for their sweet meat and tasty fruit. The slaughter of them is legal but shunned. Mills for breeding are also common. this is illegal. Often two pure breds will be bred repeatedly. This has huge risks. The offspring will often have health issues and wont live long. The fruit industry also benefits from the existance of fruit ferrets. It is legal for them to keep them, though its not very humane. Fruit ferrets are kept in large, cramped cages and are left to grow fruit. they are over fed in order to grow larger fruit. This causes them to have bone problems from the weight of their fruit. Once they've exhausted the growth of fruit they are given to butchers so they use the meat. Alot of rescue ferrets will often be injured or missing a limb due to the way they are treated. Health issues: As mentioned befor, fruit ferrets have alot of health issues. Along with natural health issues that come with ferrets, they also have other issues. One of them being a leafy mutation. Most leafy mutations are healthy, although some can come underdeveloped and will often have full green bodies with small vines. Over breeding or inbreeding can cause the offspring to have over rippening or lack of rippening. This results in the fruit becoming sour and having impacts on the aggression and over-all health of the ferret. Infestation is also common. Bugs and parasites can cling to the leaves and eat the vines, leaves, and fruit of the ferrets. Although fruit ferrets dont require alot of food, they DO need their leaves to survive. Their vines can be cut/eaten and rot. this will result in death. Fruit ferrets are also susceptible to any type of fruit diseases. One particularily nasty disease for fruit ferrets is mold. Mold is common when not cared for and if it spreads it can kill the ferret. It causes them to become very aggitated and their fur will darker. The mold, if left uncared for, can grow and consume the body in mold spores. These arent harmful to humans but they are contagious for the ferrets and can result in death. It will also cause loss of eyesight, hearing, drowsyness, vomiting, and other typical signs of diseases. a list of open pure bred fruits are: (any with brackets is how many can exist for the time being) -Blueberry (1/1) -apricot (0/1) -assai (0/1) -avocado (0/1) -banana (0/1) -black greapes (0/1) -blackberry (0/1) -blood orange (0/1) -cantaloupe (0/1) -cherry (0/1) -chokecherry -clementine orange (0/1) -coconut (0/1) -cranberry (0/1) -date (0/1) -dragon fruit (0/1) -durian (0/1) -fig (0/1) -golden raspberry (0/1) -grapefruit (0/1) -grapple (0/1) -green apple (any type) (0/??) -green grapes (0/1) -kiwi (0/1) -kumquat (0/1) -lemon (0/1) -lime (0/1) -lychee (0/1) -mandrin orange (0/1) -mango (0/1) -nectarine (0/1) -papaya (0/1) -passion fruit (0/1) -peach (0/1) -pear (0/1) -pineapple (miniature) (0/1) -plum (0/1) -pomegranate (0/1) -purple raspberry (0/1) -red apple (any type) (0/??) -red grapefruit (0/1) -red grapes (0/1) -red raspberry (0/1) -saskatoon berry (0/1) -starfruit (0/1) -sugarbaby (0/1) -tomato (0/1) -vanilla (0/1) -watermelon (0/1) RULES: here are the rules for creating one. 1. You MUST ask me about the fruit you'd like. I'm limiting the amount of each fruit so I can keep track of my species. 2. Tell me the type you'd like. Pure breds are kinda... Uncommon. 3. You are allowed 3 uncommon traits. This includes being a pure bred. 4. Rares are Closed. You may not use rare traits. 5. You may not breed your fruit ferrets unless I say so. 6. You may not sell adoptables unless I say so. I don't want a bunch of pure breds suddenly becoming a thing because two people bred theirs. 7. Tag them to #fruityferretschar not #fruityferretsinfo (that tag is for the info on them.) 8. Tag me on your ferret once you're done so I can approve of the design. 9. That's it :3 have fun REMINDER: you MUST CONTACT ME on what you want. Whether it's a smoothie or any. And that pure breds are UNCOMMON!!!! I may even make them rare if enough people want them. (I promise I don't bite. Just ask about a ferret type and I'll chat.)

#long post//#splattered paint #my species #eye strain//#sparkledog #closed species #body horror//#food//#shut up Matt #kidcore #scenecore #sparklecore #rainbowcore

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inkundu1 · 6 years ago

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Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends

A casual food consumer may recognize Jonathan Waxman from television, where he has appeared in guest judge roles on Top Chef and as a contestant on the show's descendent series: Top Chef Masters, during which he finished in fourth place. The seasoned foodie's ears, however, will perk over Waxman's name because of his restaurants, his food philosophy, and his living legacy, which exists in California cooking that is not only endemic to the West Coast, but in the menus and style of fine dining restaurants all over the world.

Waxman is known for his fresh, produce-driven approach to food, and for his New York City restaurant Barbuto, which is still a mainstay of the city's kinetic food landscape. But he is not immune to the temptations of dessert and nostalgia, which is apparent in his latest partnership with Mayfield Creamery, an ice cream company that offers classic and non-classic flavor profiles, to develop cold, satisfying desserts for his Atlanta restaurant Brezza Cucina (available from now until Labor Day).

In the next year, the James Beard award-winning chef is returning to his California roots (he first made a name for himself at the Chez Panisse, a groundbreaking NorCal eatery in Berkeley, before opening the longstanding Michael's restaurant in Santa Monica) with plans to open a restaurant in Los Angeles. Read on for his favorite summer flavors, both savory and sweet, why milkshakes are his most enduring summer memory, and two exclusive Mayfield x Brezza ice cream dessert recipes.

HelloGiggles (HG): Tell us about how the Brezza Cucina and Mayfield Creamery collaboration came to be. What about their ice creams appealed to you? Jonathan Waxman (JW): I love and treasure authenticity. Mayfield Creamery offers a product that uses real cream from their own dairy and great ingredients. The fact that they have been around since 1923 is testament to Mayfield's success. It is a good match, Brezza and Mayfield. Having an outpost in Atlanta means that I love embracing southern culture, products, people and atmosphere. Mayfield is a perfect fit for us, a southern product with integrity plus a long-standing presence in the South. And who doesn't love great ice cream?

HG: Obviously, we have to ask: what's your favorite ice cream flavor? JW: I am actually not so specific. I really love all of Mayfield's flavors. I like the classics, but the Summer Berry Swirl has just the right amount of berries. The Smoky Mountain Fudge is way too good-I can't stop eating it.

HG: What are the two new desserts you created with Mayfield for the restaurant and how did you develop them? JW: When planning my summer menu, I knew I wanted to take classic Southern recipes folks in Atlanta would love, but make them with a twist. It's what I do with my current menu at Brezza Cucina: it still incorporates my strong Italian roots while infusing bold, Southern flavors. Mayfield allowed me to get creative and I was inspired to create a Fudge Swirl with Mayfield Smoky Mountain Fudge, with crushed peanut brittle, blackberries, and caramel cream, and a Fontana with Mayfield Summer Berry Swirl, which has whipped cream, crushed shortbread cookies, sliced strawberries and milk chocolate drizzle. Both are the perfect ending to a great meal.

HG: What flavors should novice ice cream makers mine for their homemade creations this summer? What flavor combinations work best together? JW: I am a big fan of vanilla and chocolate, but strawberry is a close third. (Editor's note: classics for a classic.) Vanilla just needs some Georgia peaches, sprinkled with brown sugar. Chocolate is great with blackberries and blueberries, topped with whipped cream. Strawberry is fantastic on its own, but I love using simple sugar cookies as a sandwich.

John Amis/AP Images for Mayfield Creamery

HG: Do you have a nostalgic, enduring summer ice cream memory from childhood or your teen years? Tell us about it. JW: I grew up in a quintessential suburban household. We always had ice cream in the freezer. The walk home from the playfield was hot, arduous, long, and steep. I was always famished when I got home. I invariably would make a milkshake. Into a blender would go three scoops of vanilla (or chocolate) ice cream, a cup of milk, two teaspoons of cocoa powder, and I would occasionally add squirt of vanilla extract. Pulse the blender a couple of times, dump into a tall glass, and enjoy.

HG: What are you favorite summer foods? What makes them irresistible? JW: Gosh, the summer is such a time for food. I love whole grilled fish with sweet corn and roasted peppers. I adore pizzas with squash blossoms, cherry tomatoes and Parmesan. I think of paellas with shrimp, lobster, chicken, chorizo, heirloom tomatoes, clams, mussels and saffron. I also love grilling steaks with grilled eggplant, zucchini, Vidalia onions, and new potatoes.

HG: What are the best kinds of cold dishes, sweet or savory, to make for a summer gathering? JW: One, cold grilled King Salmon salad with cucumber, avocado, cherry tomato, and fried onions. Two, baby watermelon with feta cheese, mint, yogurt, and peanuts. Three, strawberry soup with raspberries, peaches, and apricots sweetened with maple syrup. Four, cold chicken salad with diced raw zucchini, scallions, tomatoes, carrots and cooked beets tossed with basil, parsley, lemon and apple cider vinegar, coddled egg, and olive oil.

HG: What are some future projects we should look forward to from you and your restaurants? JW: I am opening a new restaurant in Los Angeles, hopefully by January next year. I have two new books that could exist fairly soon as well.

HG: Do you have more ice cream dessert ideation in the works? JW: Always. I am constantly dreaming.

HG: Is there ever such a thing as too much ice cream? JW: Never! Ice cream is the greatest recipe ever devised.

John Amis/AP Images for Mayfield Creamery

Two Mayfield x Brezza Cucina ice cream dessert recipes, by Jonathan Waxman:

Mayfield Summer Berry Fontana, with whipped cream, crushed shortbread cookies, sliced strawberries and milk chocolate drizzle

1 cup + 3 ounces heavy cream 1 cup crushed shortbread cookies (I like Walkers) 1 pint washed, husked and sliced strawberries 4 ounces milk chocolate chips 1 large scoop Mayfield Creamery Summer Berry Swirl ice cream

1. Whip the cream and add 1 teaspoon powdered sugar and a drop of vanilla extract. 2. Crush the shortbread cookies. 3. Melt the milk chocolate in a small pan with 3 ounces heavy cream. Heat on low and stir until melted.

To assemble: In a bowl, add two tablespoons shortbread cookies, 1/4 cup sliced strawberries, 1 large scoop Mayfield Creamery Summer Berry Swirl ice cream. Then drizzle 1 tablespoon of milk chocolate sauce and a dollop of whip cream on top and serve.

Mayfield Smoky Mountain Fudge Swirl, with crushed peanut brittle blackberries and caramel cream

1 pint washed and dried black berries (sliced in half) Peanut Brittle: (or buy store bought) 2 cups sugar 1 cup light corn syrup 1/2 cup water 1 cup sweet unsalted butter, cut into chunks 2 cups raw Georgian peanuts 1 teaspoon baking soda

1. Butter two cookie sheets with rims – 15 x 10  in. 2. In A heavy, 3 quart – ceramic or stainless steel sauce pan, add the sugar, corn syrup and water. Bring to a boil, then reduce to a simmer. Stir with a wooden spoon. Cook for 10 minutes on low. 3. Place the butter into the sauce pan. Continue to cook for 15 to 20 minutes or until candy thermometer reaches 280°F. 4. Immediately add the peanuts and continue cooking, stirring constantly for 10 to 12 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water tastes like brittle. Remove from heat and stir in baking soda. 5. Pour mixture immediately onto prepared sheets; spread evenly to about 1/4-inch thickness. Cool completely. 6. When cool, break into chunks. Store in a glass container with a lid.

Caramel Cream: 1 cup Brown Sugar 4 Tablespoons butter 1/2 cup heavy cream 1/4 teaspoon sea salt

1. Mix all ingredients in a medium saucepan over medium-low heat. 2. Cook while whisking gently for 8 minutes, until thick. 3. Serve warm.

To assemble: In a sundae glass, add one tablespoon caramel sauce, 4 blackberries, a scoop Mayfield Creamery Smoky Mountain Fudge ice cream, then crumble some peanut brittle on top. Repeat and top with a tablespoon caramel sauce.

The post Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends appeared first on HelloGiggles.

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cowgirluli-blog · 6 years ago

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Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends

John Amis/AP Images for Mayfield Creamery

HG: Do you have more ice cream dessert ideation in the works? JW: Always. I am constantly dreaming.

HG: Is there ever such a thing as too much ice cream? JW: Never! Ice cream is the greatest recipe ever devised.

John Amis/AP Images for Mayfield Creamery

Two Mayfield x Brezza Cucina ice cream dessert recipes, by Jonathan Waxman:

Mayfield Summer Berry Fontana, with whipped cream, crushed shortbread cookies, sliced strawberries and milk chocolate drizzle

Mayfield Smoky Mountain Fudge Swirl, with crushed peanut brittle blackberries and caramel cream

Caramel Cream: 1 cup Brown Sugar 4 Tablespoons butter 1/2 cup heavy cream 1/4 teaspoon sea salt

1. Mix all ingredients in a medium saucepan over medium-low heat. 2. Cook while whisking gently for 8 minutes, until thick. 3. Serve warm.

The post Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends appeared first on HelloGiggles.

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dragons-in-bowties-blog · 6 years ago

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Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends

John Amis/AP Images for Mayfield Creamery

HG: Do you have more ice cream dessert ideation in the works? JW: Always. I am constantly dreaming.

HG: Is there ever such a thing as too much ice cream? JW: Never! Ice cream is the greatest recipe ever devised.

John Amis/AP Images for Mayfield Creamery

Two Mayfield x Brezza Cucina ice cream dessert recipes, by Jonathan Waxman:

Mayfield Summer Berry Fontana, with whipped cream, crushed shortbread cookies, sliced strawberries and milk chocolate drizzle

Mayfield Smoky Mountain Fudge Swirl, with crushed peanut brittle blackberries and caramel cream

Caramel Cream: 1 cup Brown Sugar 4 Tablespoons butter 1/2 cup heavy cream 1/4 teaspoon sea salt

1. Mix all ingredients in a medium saucepan over medium-low heat. 2. Cook while whisking gently for 8 minutes, until thick. 3. Serve warm.

The post Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends appeared first on HelloGiggles.

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fuckyeahslightlyamusing-blog · 6 years ago

Text

Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends

John Amis/AP Images for Mayfield Creamery

HG: Do you have more ice cream dessert ideation in the works? JW: Always. I am constantly dreaming.

HG: Is there ever such a thing as too much ice cream? JW: Never! Ice cream is the greatest recipe ever devised.

John Amis/AP Images for Mayfield Creamery

Two Mayfield x Brezza Cucina ice cream dessert recipes, by Jonathan Waxman:

Mayfield Summer Berry Fontana, with whipped cream, crushed shortbread cookies, sliced strawberries and milk chocolate drizzle

Mayfield Smoky Mountain Fudge Swirl, with crushed peanut brittle blackberries and caramel cream

Caramel Cream: 1 cup Brown Sugar 4 Tablespoons butter 1/2 cup heavy cream 1/4 teaspoon sea salt

1. Mix all ingredients in a medium saucepan over medium-low heat. 2. Cook while whisking gently for 8 minutes, until thick. 3. Serve warm.

The post Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends appeared first on HelloGiggles.

0 notes

typhoonprecious-blog · 6 years ago

Text

Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends

John Amis/AP Images for Mayfield Creamery

HG: Do you have more ice cream dessert ideation in the works? JW: Always. I am constantly dreaming.

HG: Is there ever such a thing as too much ice cream? JW: Never! Ice cream is the greatest recipe ever devised.

John Amis/AP Images for Mayfield Creamery

Two Mayfield x Brezza Cucina ice cream dessert recipes, by Jonathan Waxman:

Mayfield Summer Berry Fontana, with whipped cream, crushed shortbread cookies, sliced strawberries and milk chocolate drizzle

Mayfield Smoky Mountain Fudge Swirl, with crushed peanut brittle blackberries and caramel cream

Caramel Cream: 1 cup Brown Sugar 4 Tablespoons butter 1/2 cup heavy cream 1/4 teaspoon sea salt

1. Mix all ingredients in a medium saucepan over medium-low heat. 2. Cook while whisking gently for 8 minutes, until thick. 3. Serve warm.

The post Iconic chef Jonathan Waxman gives us the scoop on two decadent ice cream dessert recipes you need to make before summer ends appeared first on HelloGiggles.

0 notes