#marinated

[dumblr]

Can we normalize fast replies cause why you letting my message marinate for 5 hours.

[thelcsdaily]

Pan Fried Beef Tenderloin

Tangy, garlicky, and tasty beef is prepared in a savory marinade of citrus liquids and soy sauce. It has the flavors that remind me of my father's cooking: salty, sour, and just a little bit sweet. I still remember having the need to beg my father to prepare additional sauce so I can drizzle some over my rice.

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” ― A.A. Milne

[valandhirwriter]

If for you the masterpiece of all ideas is male pregnancy, then you are a shit eater.

Hm... I never wrote Mpreg in my life, but THANKS for the good idea. It is a trope I should definitely try. Definitely!

The father would be Emhyr, of course. And the carrier? Lux comes to mind, that would be an easy solution in my writings. Or rather Aeron?

Or maybe some weird shit with Duny and Witcher up North.

@tigerlyla-of-metinna, @regis-favorite-raven, @do-androids-dream-ao3acc, @laurikarauchscat, and everyone else who wants to weigh in:

If I were to take up the Mpreg Trope which characters do you think should it be - pick from my OCs and canon.

[isitasandwich]

Grilled Marinated Tofu.

Yes, it is a sandwich.

[therecipelibrary]

Merry-nated Roast Beef

-The New Karo All American Cook Book circa late 60s, early 70s

[lifeblogstory]

Authentic Asian Noodles

Came to try out bone soup chicken rice noodles🍲, fish soup silken tofu with fish slices rice noodles🍜, marinated shredded chicken🍗, and crispy spicy chicken wings🌶. A pot is huge. Best to eat with a group of people. The noodles are soft and firm😋. Very authentic with local flavour. Contain chicken flavours mixed with lettuce, tofu, and mushrooms🍄. Very fulfilling. Shredded chicken is like an appetizer with mild heavy flavour. From “Ji Bei Chuan Authentic Asian Noodles”.

[aurelius-food-inspiration]

[not-dere]

[foodweate]

@인왕별장

[trickster-spirit]

making steak. fuck yeah.

[curttu]

Marinated Goat Cheese

[cisblog]

Asian Marinated Salmon

[valandhirwriter]

Cirvran's fans don't deserve your fan fiction about weddings and children, because they don't appreciate it, they only condemn and call Ciri bad words for daring to want to have children. If you had written such a fanfiction about VernonCiri, then I would be very grateful to you for it and would not humiliate Ciri, unlike the fans of cirvran, I would even create a couple of pictures on this topic for you.

But instead you chose ungrateful pigs like @laurikarauchscat (who ridiculed your fanfiction humiliatingly). And humiliate me and my ship for their sake. (you claim that I ruined VC, but, man, didn't you kill them for the amusement of those who insulted your work?)

Roche/Ciri is a good ship and has always deserved a good and kind story. I have always been waiting for this, and not endless insults on Twitter, reddit, VK, rape, anti-canon jokes and ignore, sincerely.

I've even always been kind to the Droid, but she didn't appreciate it and laughed, like all of you. It's mean.

OMG - really Marina? Did you start a career as a comedian or something?

Let me give you a few facts:

@laurikarauchscat put a lot of work and effort into an illustration for "Heirs of Nilfgaard", showing it more love than I ever expected.

There are several people where "Heirs of Nilfgaard" is among their all time favourite fanfics. Again: unexpected.

Only two people complained about "Heirs of Nilfgaard" and that was Sol and you. So no problem at all.

I don't write for the applause. I write what I want to read. Always. I write for the fun of it. Whether others like it or not is irrelavant. Some of my best stories, get little to no attention. And that's fine. Why? Because I wrote them for myself, because I liked the idea. If others enjoy them too, it's good. If others don't read them, I don't mind.

You constantly complain about "For all our burdens weep" fine, you don't like the subject matter, and that's your decision. But like most others readers you never got any of the details buried deep in the context. Again: that's fine, you don't have to like my writing. But you also don't get a say in what I write.

There are VERY few close friends for whom I write stuff, that I wouldn't normally write, or pairings that I usually do not write. Very few, and that's because they are my friends. Close friends. So I take an interest in their imaginations. And even then, I am not always good at their favourite topics. You on the other hand, are not my friend, you are at best, a nuisance.

If you want a specific story: WRITE it yourself. Then you will get what you want. Don't expect applause. Write it for yourself. If you are too lazy to put in the work, then stop complaining that others don't do the work for you.

And as you ask for Roche/Ciri, here is a Limerick for you.

There once was a man named Roche,

who was an idiot, but posh,

he fell in love with a Princess,

their marriage was a big mess

that's why his life is now tosh.

[biiitchpork]

Marinated Sardines

[falseandrealultravival]

Shogoin radish marinated in kimchi (cooking)

Finished

Shogoin radish

Set

Press

Shogoin daikon is a slightly spherical, swollen radish. This time, I sliced it along the "latitude" to about 4 mm, put it in a pickle container with kimchi that was chopped and mixed with salt, put it in a pickle container, and weighted it for a week until it became about 2 mm thick. The radishes were soaked with seeping water. I took it in half, cut it up and served it for dinner. You can definitely feel the sourness and saltiness.

The reason I use kimchi is because the lactic acid bacteria in kimchi helps the radish to ferment and prevent it from spoiling. Keep the other half in the marinade for a little more fermentation.

聖護院大根のキムチ漬け（料理）

聖護院大根は、やや球状で、膨れた大根。今回は、これを「緯度」に沿って７ｍｍくらいにスライスし、間に、刻んで塩と混ぜたキムチを挟んで漬物容器に入れ重しをして１週間、４ｍｍくらいの厚さになったか。滲出した水で、大根はひたひただった。半分取り出して切り、夕食に供した。酸味と塩味が確かに感じられる。

キムチを使うのは、私の発案で、キムチの持つ乳酸菌で大根の発酵を助け、あわせて腐造しないようにするため。半分は、もうすこし発酵させるために、漬け続ける。

(2023.01.22)