#muse food

[balancethescales]

[ch0c00n]

oh to not be in a 36 degree celsius weather right now☀️

[cruel-hiraeth]

if we think of the common extended metaphors used to describe love and sex—religion, violence, consumption—it’s apparent how we often weave these individual threads together when we talk about sharing a meal. it’s a sacred act, sitting down to break bread. there’s an intimacy in baring your hunger and indulging in front of someone else—only for them to witness and enjoy. there’s pleasure for both parties as both voyeurs and exhibitionists. and of course there’s a subtle violence to it all: stabbing and cutting food with utensils, tearing and crushing it with your teeth, consuming it; there’s a reason why eating with a lover is inherently erotic.

[mad3lyncline]

𝑴𝑨𝑫𝑬𝑳𝒀𝑵 𝑪𝑳𝑰𝑵𝑬 . Outer Banks ( 2020 – 2025 ) .

[crystallizsch]

anyways shout out to the food

best characters in the event

[walkingstackofbooks]

Thinking about a situation where one of Julian's doctors from Adigeon Prime turns up on DS9, though I can't decide if I want it to be:

pre-DBIP, just at random, causing Julian to have a meltdown without being able to tell anyone why; or

post-DBIP, the doctor having seen the news searching him out with some purpose in mind (perhaps, knowing how effective the procedure was for him, wanting to find out what exactly what made it got so right for him), and Julian's meltdown causing the crew to see properly how awful getting enhanced was for him.

[helixcraft]

the fish that keeps appearing all over my recommended only that he's out of jail and happy

[thiinka]

[lambofmoss]

if there is a heaven,

and if there is a hell,

then earth must truly be purgatory:

with the divine beauty in all things,

and the diabolical evil that seeps.

there is true balance here

in this mortal life.

choose love.

choose to be kind.

[katerinaaqu]

Do you think that Homer, when performed his epics in public, he would also change his voice when he sang every time a different character spoke and be a performer or just sing the whole thing through? 🤔

[elemwire]

Can't We Meet?

Can't we meet,

In a place,

Without a rule?

Can't we meet,

For a moment,

Far, far away?

Can't we forgive,

Each other's past,

Or mistakes made?

Can't we end,

This grueling game,

Sound and silence?

-Sebastian Devassy Cherian

@elemwire

[salvadorbonaparte]

I had a red white and blue bagel (yeehaw! freedom! 🦅) and my grandparents just couldn't comprehend that

[cruel-hiraeth]

during your meals together, jing yuan has a habit of licking his thumb and wiping any stray crumbs or smudges off of your face—like a doting mother would for her spoiled child—before turning back to his food like nothing happened.

[misc-obeyme]

Hello hello!!! I just saw your kink/flufftober post and wondered if I could request “biting” with barbatos? It can be either fluff of nsfw, whichever gets the creative juices flowing more! As always, love the work you do here, thank you!!!!

Hello and thank you I'm so glad you're enjoying my writing! <3

I was doing so well keeping within my word count limit until now. I can't act like I'm surprised, it's Barbatos we're talking about lol. And I decided to use this as a kink prompt because ooooof I love biting. So you know, having two things I very much enjoy as a prompt ended up with something slightly longer than perhaps intended. But I think it turned out okay still!

Thank you for submitting a prompt!

KINKTOBER 2023

GN!MC x Barbatos

NSFW MDNI

Warnings: biting, a little bit of blood, oral and penetration (both reader receiving)

You were in the kitchen at the Demon Lord's Castle, helping Barbatos make red velvet cupcakes. Since it was a flavor from the human world, you had agreed to help out with making them, passing final judgment on how they turned out. You were currently mixing the red food coloring into the batter. While the recipe you had used was a classic red velvet recipe, the bright color of the cake still needed that extra vibrancy from the food coloring.

Barbatos was beside you, mixing vanilla into the frosting.

Normally, Barbatos entered a sort of flow when baking. It was almost meditative, the way he moved around the kitchen so easily. But at that moment, you noticed that he seemed a little distracted. Certainly the frosting was looking delicious, but he seemed to be focused elsewhere.

You stopped what you were doing and looked over at him. He froze, meeting your eyes for a moment before flicking his gaze down to your fingers.

You looked down at your hands and saw that they were covered in red food coloring.

You laughed a little. "Sorry," you said. "I'm making a mess, huh? Is that why you're so distracted?"

Barbatos closed his eyes and frowned. "You needn't apologize, MC. I'm afraid seeing that brilliant red on your skin has made me think of things I shouldn't."

You were puzzled by this response. You cocked your head curiously. "Such as…?"

Barbatos opened his eyes and the hunger you saw there made heat run through you. Barbatos put down the spatula he'd been using to mix the vanilla into the frosting and took one of your hands instead. He brought it to his lips and kissed away some of the red. The way it painted his lips was so sensual your knees went weak.

You let out a little gasp as Barbatos circled behind you, putting his red stained lips to your neck. You had to grip the kitchen counter for support as he sucked for a moment, his arms going around your waist.

Barbatos let his teeth scrape gently across your skin as he pulled his lips away. "Forgive me, MC. I am not sure what has come over me."

His arms moved as if he was about to move away from you, but you put both of your hands on them. You didn't care that you were likely getting red food coloring on him. You just wanted to hold him in place. "Don't stop."

Barbatos pressed himself into you and there was no mistaking the erection you felt against you as he put his lips back on your neck.

You moaned as he bit down gently, as though he couldn't resist but he also didn't want to hurt you too much.

You deliberately pushed yourself back against him, making it clear that you knew how turned on he already was.

Barbatos laughed softly against your neck. "What is it you would like from me, MC?"

"I want you to bite harder," you said.

Barbatos put his lips on your ear. "As you wish."

A tingle ran up your spine at the sound of his voice in your ear. He turned you around in his arms, then lifted you bodily. He set you down on the kitchen counter, on a spot that was far away from where you had been attempting to make red velvet cupcakes.

In moments, Barbatos had removed your clothes and put his lips on your inner thighs. Your hands flew to his head, fingers running through his hair. You gasped and tried desperately not to pull when he bit down on the sensitive skin there, harder than before just as you had asked. He worked his way up your thigh, biting the whole time, making you gasp and whine as he did.

When he finally put his tongue between your legs, you cried out his name, your legs squeezing around his head involuntarily. He stayed there for a long time, but he never let you get too close to orgasming.

Barbatos finally stood up, causing you to whine and grip at his arms unhappily. You squirmed on the counter top as you tried to pull him closer to you. He obliged, moving closer to stand between your knees.

Barbatos reached out and put his fingertips to your neck where he had been biting it earlier. He wasn't wearing his gloves, of course, he had taken them off long before you even started baking. Now his fingers were covered in the red food coloring.

"Barbatos," you said as you pulled on his pants, unzipping them and pulling out his cock. You rubbed it in your hands for a moment before looking at him. "Please."

"Normally I would not allow such a mess to occur on my kitchen counter," Barbatos said quietly, putting his hands on either side of you and leaning in to your neck once again. "But I'm afraid you've awakened something in me, MC."

You wrapped your arms around his shoulders in an attempt to pull him closer. You realized that the counter here was a bit lower than it was in most of the other places in the kitchen. Which meant that you were at the perfect height. You smirked a little when you realized that Barbatos knew exactly what he was doing when he placed you here.

The smirk was gone in an instant as Barbatos pressed his cock into you, his teeth leaving marks on your neck at the same time, his hands gripping your hips. You had to hold on because as soon as he was inside you, Barbatos did not hold back. You felt your entire body heat up as he thrust fast and hard, his teeth continuing down your neck. He reached up to pull your top out of the way so he could bite down your shoulder.

The sweetness of his cock inside you mixed with the pleasurable pain of his teeth was almost too much sensation. You couldn't hold still and you couldn't keep quiet. You were already close from when he was using his tongue and it wasn't long before you were crying out, clamping hard around him. You felt his cum inside you only moments later.

When Barbatos pulled away to look at you, the red of the food coloring was still bright against his lips, but there was a slightly darker red next to it now. He leaned back in and kissed the bite marks he had left.

"Your blood is much prettier than this food coloring," he said softly in your ear. "I do hope I did not hurt you too much by drawing it."

You sighed against him, leaning your head on his shoulder. "Next time you can add the food coloring to the batter."

Barbatos chuckled, taking your face in his hands and kissing you. Later you would need to wash the red off your hands as well as your lips, cheeks, neck, and thighs.

flufftober | kinktober | masterlist | Thank you for reading!

taglist: @anxious-chick @t0tallycoolname @libidinous-weeb

[radarsteddybear]

Writing fic set in the past is a constant struggle of "Wait, did that exist yet?" *checks Google* "NOOOOOOOO"

[fritesandfries]

I remember when I first moved back to Minneapolis, the food scene was a bit sad with the options on Eat Street being the most "exotic." In the past 10 years, I've loved seeing all the new chefs and concepts come in. It's been great to live and eat here (see Le Burger, pictured above), and watching the area grow.

However, in the past 2-3 years, I've noticed a huge influx of new Instagram and TikTok influencers dedicated to Twin Cities food coverage. Food is subjective, so opinions are valuable. Take a closer look, and you'll notice a few things.

Everything is a "hidden gem"

Everything tastes great but no one directly talk about what was a miss or terrible. Instead, you'll see subtle workarounds in reviews and influencer posts. Beautiful dish, pretty cocktail...and notice the lack of food/drink descriptors.

Regurgitation of the same restaurants on social media that doesn't highlight anything new. Instead, they all look and feel the same.

No one is capitalizing on a specific angle, but instead, hoping to ride the rave and revenue that people used to make a decade ago. But part of it is the culture here and the circles are small. If you are not from Minnesota and have watched trash TV like Love Is Blind Minneapolis like I do, you may have sensed this. If you're from here, you know exactly what I'm talking about. Because the industry is small, critiques are hard for a lot of the restaurateurs and chefs here to take. Many people don't want to be critical or honest about their opinions for the fear and risk of being ostracized from their Instagram circle or whatever. Secondly, there's a vast network of food writers and chefs who are friends. It makes it difficult to be objective when social circles are small.

Take a look at this review from Rick Nelson of the Star Tribune. This is the most critical thing this man has said: [ ] Just kidding, he's never said anything critical. By comparison of a similar era, Sam Sifton of the NYTimes: "Cabbage said to have been steamed with garlic and chilies, then drizzled with lardo, tastes of cardboard and water, a school-lunch nightmare that is hard to shake." In Minnesota, if a writer wrote like that, they would probably get demoted to Obituaries. 12-years ago, another food writer called it out in the most, subtle Minnesota way: "How many three- and four-star restaurants can one metro area have? Well, we have thirty-six, yep, thirty-six. According to The New York Times, New York City has just thirty-four restaurants of that rank. Now, I am not saying we don’t have a bevy of quality restaurants, I just think the star system that is used in many cities has been bastardized. There are, in my opinion, a very small handful of four-star caliber restaurants in the Twin Cities, but not thirty-six."

Blind item: Which MN chef kicked a restaurant critic out of their restaurant because of their review?

It's the attitude like this that prevents growth here. I will probably not be welcome into that restaurant anymore after I post this. Again, the circles are small here.

Minnesotans have also taken issue with current Star Tribune critic Jon Cheng's writing, but I think his take and experience as a diner in multiple cities is a breath of fresh air. It lacks the kowtowing that was done in the past...and even in the present by some. I'm biased though, as a chef's [ex] wife, experiencing the NYC restaurant scene and now in the Twin Cities. But I understand why people have issues with it: the food scene here is evolving beyond adding more Buca di Beppo's and a 13520th concept from Travail. (Hey, there's nothing wrong with either of these things). "His work is so incredibly condescending to both local restaurants and local eaters!" they say. The question is ultimately, how big do you want your local food scene to grow? Michelin-worthy? Or just a big city with a handful of okay restaurants like Philadelphia?

Other hot takes (my opinions):

Some of the new restaurants are truly overrated even when the concept and intention is solid. Example: Minari and its dim sum carts. It's a bit strange and it could be executed better. The heart is lost and felt like it was built for Instagram moments. There are definitely stand-out gems.

"Hidden gems." I wish this phrase was written out of influencer vocabulary.

I LOVE seeing small businesses like Abang Yoli and Egg on a Roll thrive in getting the capital they need to grow.

What else am I missing? Would this really be considered a hot take anywhere else? If I was still writing this in New York, it would be another Monday. Except here, I might be uninvited from a new restaurant opening.