#of the sugar variation and beyond

[oleredacted]

Sleepy lad

Needs dad

[fushitoru]

rainy days and brownies

pairing ⸺ college/modern!au: bf!gojo x reader

summary ⸺ you wake up for some soft moments with your boyfriend that involves brownies (turned freaky)

warnings ⸺ smut, tooth rotting fluff, some mild angst?, gojo unfortunately mentions skibidi toilet, I think I made gojo gen z here, boob worship, brownies and baking, established relationship, oral (f!receiving), gojo eats pussy like a champ, NOT EDITED, might be incoherent to everyone except me, product of a forceful effort to escape writer’s block, rainy mornings <3, lots of intimacy, art by 3-aem, probably in the same universe as this

general masterlist

Rainy mornings with Satoru means baking.

It’s a ritual the both of you have fallen into. On a day like this, where the air smells like rain, you blearily wake up from your nap to smell the warm distinct aroma of overly sweet brownies.

The slutty brownies were Satoru’s masterpiece. Even if he did overdo the sugar, you can’t admit that your stomach was growling as you rubbed your bleary eyes and frowned while raking a hand through your head. This bed head was going to be a bitch to untangle with the hairbrush.

“AND IIIIIIIIIIIII, WILL ALWAYS LOVE YOUUU—“

You jumped, caught off guard by Satoru randomly deciding to pay homage to Whitney Houston. Standing up, you headed towards the living room of you and Satoru’s apartment—-not before you adjusted your tank top so your tits weren’t out and the boy shorts you chose to sleep in properly covered your ass.

“WILL ALWAYS LOVE YOUUUUU—-“ You cringed at Satoru’s attempt of a high note, grumpily looking at him use his chocolate covered spatula as a makeshift mic. He was in the kitchen—-shirtless, of course—-now bending over to peek at the state of his brownies in the oven. Deciding the brownies weren’t done yet, he closed the oven door and stood up once more, reaching for his phone to undoubtedly scroll through TikTok. Continuing to hum different variations of the chorus, he swiped at his phone, ignorant to your presence behind him.

You think he’s kind of sweet like this. If it weren’t for him, the both of you would never be in this position. You would always be the cold frigid bitch he saw in freshman orientation and occasionally at parties across campus, and he would be the sweet, friendly guy that all the girls would continue to fall head over heels for.

To be honest, you don’t really see what he sees in you. You’re like a Disney villain, the witch that entraps him in her webs of insecurity and jealousy, but he remains the valiant prince, fighting to get to you. When he finally has you in his arms, he kisses you into believing that you are his princess instead.

It’s obvious in the way he fought for you—memorizing your schedule, rushing across campus just to walk you to class, pleading with you to grab dinner. And each time, you’d brush him off with sharp rejections, finding excuses to keep him at arm’s length.

But when he finally had you, finally cracked all your defenses—he was never going to let you go. You could see as much; the way he proudly walked on campus with you at his side, across the main quad so he could boast that he got you. You were his, and he was fully, undoubtedly yours. At parties, his eyes would always be on you, raking his eyes up and down your figure in your nurse outfit, conjuring up the hundred and thirty four positions he would fuck you so good in, even if there were prettier girls clinging onto his arms asking for a morsel of his attention. Pettily enough, you would just need to sigh and mumble “This party isn’t fun,” to have Satoru whipped, ushering you out of the frat house while those girls glared at the back of your Halloween costume, angry beyond measure that a nobody like you has the campus sweetheart wrapped around your finger.

Loud booms of the Vine gunshot sound effect snaps you back into the present, where Satoru is snickering at some god awful brain rot. You choose to approach him, wrapping your arms around his waist and smothering your face into his muscular back.

“Hi baby,” you mumble.

“Guess which sleepyhead is awake!” He announces to the world and turns around, and your traitorous heart jumps in its chest while looking into his eyes. It’s stupid. You’re both in your PJs on a morning where the rain thuds against the window pane, blurring both the window and all outside life, suspending you both in this moment. His eyes look affectionately down to you, and he plants a wet kiss on your forehead. “How was your nap, baby?”

“It was good.” You watch him turn around again to peek at the oven, and he hums, upper arm flexing as he grabs the heavy bag of flour, dragging it closer to him. “When’d you get up?”

“Around 7.”

You shoot him a bewildered look as you hop onto the counter, a better space to observe your boyfriend. When he realized that you had woken up, he had left his phone open to give you a kiss, reel playing noises. You peek over and almost snort at what is playing.

“Satoru, why are you watching alligators get chased away by a shovel?”

He looks up from the bowl of brownie batter he was now cleaning—-with his tongue, mind you—-and grins boyishly. “Isn't it crazy how hundreds of years of evolution get destroyed by a shovel?”

”Your feed is not normal,” you shake your head, keeping a stony face as you continue to scroll through his TikTok. In fact, it’s hilarious—-the things he got were weirder than one could dream, with toilets producing heads of men taking over whole cities. You’re not sure what that means about your boyfriend, but you accept it as you watch the nonsensical video.

“Wait,” he makes his way over to you, standing in between your legs. “Is that skibidi toilet?”

“What the hell is that.”

“Baby,” he whines. “You don’t know the lore? I don’t know if I can be with you for any longer.”

Your bite back a grin. “And subjecting me to hours of FNAF backstory wasn’t testament to how much I love you?”

Before he could whine back, you noticed he had some leftover chocolate on the side of his mouth and leaned over to lick it. Humming at the taste, you grabbed his hands and took in his brownie coated index and middle finger into your mouth.

He frowns. “Are you trying to seduce me into forgiving you and giving you more brownies?”

You laugh softly and give him a soft smooch on his shoulder. “No, silly. If I ate any more than half, I would have diabetes.”

He grabs the back of your hips and pulls you closer into him, nuzzling his nose against yours. The physical contact rubs at your nerves the right way, firing off that emotional part of you that makes you think loving him is so easy. How lucky you are that he’s chosen to give you his love.

His god-awful alarm blares—same annoying sound he keeps hitting snooze on for his 7ams—and the moment breaks as he reaches for the oven mitts to pull out the brownies. The aroma hits you instantly, making your mouth water. Satoru blows dramatically on the brownies, pouting and mock-yelling, “Hurry up and cool down! My girlfriend wants to eat you.” You can’t help but giggle. Once Satoru finally decides they’re cool enough, he grabs one and offers it to you. “Make way for the choo-choo train!” he snickers, guiding the brownie through imaginary tracks, a shit-eating grin on his face, before plopping it into your mouth.

You can’t help but let out a soft sigh as the brownie melts on your tongue, its warmth enveloping your senses. Rich, velvety tones of chocolate overwhelm your mouth, with each bite releasing a symphony of deep, indulgent flavors that linger long after the brownie is fully swallowed. “Wow, this is actually good.”

He pauses, brownie and hand held in mid air. “Why do you sound surprised?”

“I don’t know.” You shrug innocently but stick your tongue out to him regardless.

Popping the brownie in his mouth--but not before sending you a pout---he brushes his hands together to remove the brownie crumbs as he makes his way back in between your legs. The way he settles between them makes you all too aware of the heat of his groin encompassing you. He lazily drags his eyes up your figure, but not before settling on your outfit. His eyes then flick down to watch his hands trace the hem of your tank top, and your eyes follow his hands, a little dizzy by the action.

You’re always a bit sensitive in the mornings, and before this day, you and Satoru’s interactions have been limited to a kiss before he runs for his 7am and then doing college work until 3am, where you’re both too tired for anything particularly frisky. So, yea, you are kind of pent up---and judging by the bulge that’s starting to form in Satoru’s sweats, you assume he is too.

You put your elbows on his shoulder blades to give him head scratches from behind and lean towards his jawlines giving small kisses. You can feel him close his eyes, purring silently like a cat, and underneath your hands, his back and shoulder blades tense and relax as you rake your hands over his scalp.

“This new?” He uses his index finger to snap the strap of your tank top against your shoulder, using his mouth to given open mouthed kisses to your collarbone.

“Mhm,” you hum, a little deliriously at that---he’s begun to trail down, mouth working at the swell of your breasts.

He slowly pulls the collar of your tank down, down down down until your breast pops out. His eyes trace the swing urgently and groans. “I missed these, sweet girl.”

You gasp sharply when he puts it in his mouth, tongue swirling around the nipple. Satoru’s always been a boob guy, joking about his hands being your bra to support “those mommy milkers.” Right now, he’s doing just that; groping the hell out of them and giving them kisses, as if they were God’s greatest creation.

As much as you were enjoying your boyfriend’s boob worshipping, you need more. You were throbbing in want of contact on your pussy, and you made sure to relay just that. “Toru, I need more,” you whined.

“God forbid a man appreciate nice boobs.” He rolls his like the sassy man he is and parts with your nipple like lips after a messy and wet make out session. Your breasts are gleaming with his spit, a string connecting your nipple to his lips. He trails his face down your torso, making his way down to his knees until he was facing your crotch.

You whine and clench your thighs together to draw his face closer to the space between your thighs. He looks up at you and coos, giving your inner thigh a kiss. “I can smell you from here, cutie.”

His statement reminds you that you’re not too wet in the mornings. As soon as you wake up, some of your morning sessions with Satoru require the aid of lube to ensure no pain. Irritation flares at you at the thought that you might need to leave your position to grab some l—-

Oh.

“What the hell. I thought you wet your pants,” Satoru giggles. The finger running through your folds glides messily, as you both marvel to how wet you are. You’re also on another plane; you haven’t felt his touch for weeks, and the feeling overwhelms you as the squelches your pussy makes echo throughout the kitchen.

Satoru gives you a kiss on your neck. “Baby, can I?” You deliriously remember that he’s lightly circling his finger around your entrance and when you finally give him the okay, he pushes in.

Both of you groan at how tight you are. “Satoru,” you moan and proceed to bring him in for a kiss as he pistons in and out of your pussy, curling them just the way you like and making you see colors.

“Pretty, pretty girl,” he groans. “Left my baby so pent up.”

At that, all you can do is nod and whimper in agreement. All that leaves your mouth are gasps of his names and oh my god’s because he’s making you feel so good.

And then, you almost scream as you feel him blowing hot air onto your folds, leaning down to give teasing kitten licks around your clit, but not directly on it. His tongue drags up and down until he finally stops it right next to your clit as if feeling the sensation of your pussy throbbing, echoing your fastened heartbeat skin-to-skin while drooling.

Frustrated, you try to move your hips, but Satoru grabs them to stay in place. He’s so close to the place you want him, but he’s stationed in one place, spit flowing down as his tongue is still and his dark eyes are staring at you as if enraptured by your struggling.

“Satoru, please lick my clit,” you moan wantonly, begging for him to change his position.

But Satoru Gojo wouldn’t be Satoru Gojo without some teasing. “What was that, baby? Avoid your clit? You got it.”

“No,” you sobbed, grabbing onto his hair and directing his tongue to your clit. This time, he relents, sucking the bud into his mouth and hollowing his cheeks, making you see stars.

But soon, his quick and fast lapping turn into lazy licks, and you get frustrated, grinding against air and pussy oozing out wetness as Satoru keeps his tongue outstretched in front of you but not close enough to make contact with your skin, teasing. You hate the feeling of your pussy throbbing and the inner thighs and pussy wet with your slick, lacking the sensation you needed to finally climax. “Oh my god, Satoru, please make me cum.”

“I don’t know baby, you sound pretty commanding to me.” The motherfucker shrugs as if he has nothing to do with your dilemma and starts trailing kisses up your inner thigh. His touches were close to where you needed him most, making you ache for the sensation of his wet laps against you.

“Please, baby,” you beg. “You feel so good, you’re making me feel soo good. I love you so much. Please let me cum.” You’re full on sobbing, hips writhing to get any sensation in.

Satoru, at your display, seems to give in, because he’s coming in once more, giving you a sweet little kiss on your clit. You nearly ascend.

He’s diving in, making a rhythm of dipping his tongue into your entrance and coming back to give sloppily wet laps on your clit. It’s when he groans while his tongue is inside, hot air and vibrations needily simulating your clit, that you come up with a gasp. You roll your hips, Satoru giving you little licks to help you ride out your orgasm.

For how hard you came, you’re bucking your hips frantically, body on a mind of its own as you almost fall off the counter. Satoru has to grip your thighs to prevent that potential injury and rubs soothing circles on the outside of your thigh as you pant, wetness and sweat likely painting the counter beneath you. It’s not until your breath returns back to it’s normal pace that you notice Satoru’s head against your thighs, looking up at you with lovesick eyes.

You’re probably giving him the same look back, you realize, given he made you ascend to heaven and back. He gives an affectionate kiss to your mound, moaning corny shit like “Your pussy tastes sweeter than the brownie.”

And then he stands up, knees popping on the way back up, and despite your fucked out state, you can’t help but giggle. “You old man with the popping knee caps.”

He glares at you playfully, but you know his expression too well to know there’s no real offense in it. “Hey. Rude to say that after I just made you cum your brains out.”

”And you’re about to get the same thing,” you purr, putting a hand on his hard-on. He hisses but looks at you with lust blown eyes as he grabs the back of your thighs to carry you to your shared bedroom.

Yes, rainy days do mean baking with Satoru, but not without intimacy with your even sweeter boyfriend in bed.

general masterlist

comment or reblog to let me know your thoughts! I appreciate all of them <3

a/n lol this was a bitch to write. this might be a word soup or salad or whatever for all readers and that’s ok! I’ve written this primarily at 1am so…

eugh ok im going back to writing ch5 of bridgerton!gojo and fixing the em dashes in this post when i wake up LOL

[mariacallous]

Honey cake is a hallmark of Rosh Hashanah and the fall Jewish holidays  — Ashkenazi honey cake, that is. But did you know there’s a Sephardi cake traditionally served for Rosh Hashanah, Yom Kippur break fast and during Sukkot? Like its Eastern European counterpart, tishpishti symbolizes wishes for a sweet new year and the fullness of life. The cake is also popular for Purim and adapted for Passover.

Semolina pastries and puddings have been made for centuries throughout the Mediterranean, North Africa and the Middle East. Tishpishti is traditionally made with fine semolina and soaked in a sweet syrup of sugar, honey or a mixture, but beyond these common elements, there are many variations in both the way tishpishti is made — such as nuts or no nuts, eggs or no eggs, flavored with lemon, orange or rose water — and even what it’s called according to different geographic and cultural roots. For example, in Egypt, it’s basboosah or baboussa, namora or namoura in Syria and shamali in Crete.

Tishpishti is perhaps the name most used and, as we know it today, the cake originated in Turkey. In the “Encyclopedia of Jewish Food,” Gil Marks explains that in Israel and for Jews from once-Ottoman Turkey, Greece and the Balkans, the name is probably a nonsense name from the Turkish “tez” (fast/quick) and “pişti” (plane/slope). Put together, it means “quickly done.” In Ladino it might also be called pispiti, tupishti and revani, which Joyce Goldstein in “Sephardic Flavors: Jewish Cooking of the Mediterranean” notes is named after a 16th century Turkish poet “who wrote about the delights of food.” 

Many tishpishti recipes use eggs, including ones that instruct you to whip the whites separate from the yolks, a Sephardi contribution to tishpishti. This recipe, however, is based on a very old traditional way of making cakes from a thick dough without eggs. My concession to modernity is adding baking powder and soda, both 19th century products, to lessen the density of the cake. Using ground almonds instead of walnuts will result in a lighter colored cake, which is traditional at Rosh Hashanah to symbolize a bright new year. Tishpishti is delicious on its own or served with a spoonful of yogurt, labneh or whipped cream and a cup of mint tea or strong Turkish coffee.

Notes:

It is best to make the syrup ahead of time so it has time to cool, although you can choose to make it while the cake bakes, then refrigerate it to cool more quickly. 

Tishpishti is best when left at room temperature for several hours or overnight so the syrup penetrates the cake. 

Store wrapped at room temperature for two days or a week in the refrigerator. The cake can be well-wrapped and frozen for two months. Defrost and then refresh with some drizzles of warm syrup. 

[augment-techs]

RJ/Casey or Hunter/Dustin?

Neither one of these are that fresh to me, but let me see... Jungle Fury: -Casey really, really, really should have been the Cheetah while Lily was the Tiger. It makes perfect sense with Casey's general personality and the fact that it would make R.J.'s wolf beside him a HILARIOUS reference to Cheetahs in zoos that get their own pupper to temper their anxiety and make them happy. -Casey cannot and has not seemed to gain any weight since he was maybe fifteen and, as such, is prone to freezing his ass off the minute the temperature drops below fifty. R.J. himself is a living, walking furnace and has no problem when Casey slips up into his sweater while he's wearing it to soak up his warmth. -R.J. decorates the loft above Jungle Karma like nesting, like a busy little granny, like he's afraid he'll run out of pillows and blankets once he realizes that Casey is wonderful beyond being his student and Casey mentions he doesn't want to live the rest of his life in the mountains being a teacher. Ninja Storm: -Hunter marking his territory whenever he visits the Wind Ninja academy and Marah is around because like hell he's gonna let Lothor's niece anywhere near the ball of sunshine that is Dustin--who cares if he's a Master. He's SENSITIVE. -Dustin making just...the worst kind of waffles on earth whenever he actually puts any kind of effort into it--the incident with the sugared pears comes into conversation a lot to joss the poor young man--and Hunter eating them anyway. Food at the Thunder Academy is so fucking bland, he would probably eat a tire if Dustin put it on a plate for him. -They goad each other into getting so many tattoos. Flowers all up and down Dustin's arms, and fire or dragon themed variations along Hunter's back. If someone happened upon them in flagrante delicto, they would find the display something to envy--and so pretty.

[piscesseer]

Celebrating the Winter Solstice: Exploring the Traditions and Rituals of Yule

The Winter Solstice is a time of celebration for many cultures. It is a time to mark the return of the sun, the lengthening of the days, and the hope that comes after darkness. In some cultures, the Winter Solstice is a time to honor the gods of the sun. In others, it is a time to celebrate the changing seasons. And more so in modern times, it is a time to simply gather with family and friends and enjoy the winter weather.

Learn more about the Winter Solstice in my previous post.

How to Celebrate Winter Solstice & Yule

While the Winter Solstice is observed around the world, Germanic cultures of northern and western Europe primarily celebrated Yule. Yule celebrations included bonfires, decorating with holly, mistletoe, and the boughs of evergreen trees, feasts, and gift-giving. Many of the traditions used at Christmastime were derived from Yule traditions of old. Whether they are from myths, feasts, folklore, ancient beliefs, oral stories told, or festivals, we have woven them into the fabric of our modern-day customs.

Evergreen trees were decorated with gifts such as food, carvings, and food for the tree spirits to encourage them to return in the spring.

The Celts believe Mistletoe possessed healing powers as well and would ward off evil spirits.

In Norse tradition, Old Man Winter visited homes to join the festivities. The Viking god, Odin was described as a wanderer with a long white beard and is considered the first Father Christmas.

Viking children left their shoes out by the hearth on the eve of the winter solstice with sugar and hay for Odin's eight-legged horse, Sleipnir.

Children traipsed from house to house with gifts of apples and oranges spiked with cloves and resting in baskets lined with evergreen boughs.

The midwinter feast usually lasted 12 days. (variations say longer or shorter)

The Yule log was a whole tree meant to be burned for 12 days in the hearth. The Celts believed the sun stood still during the winter solstice. They thought that by keeping the Yule log burning for these 12 days encouraged the sun to move, making the days longer. Everyone took turns feeding the length of timber into the fire as it burned. Letting it burn out would bring bad luck.

Today, many Pagans still celebrate Yule on the day of the Winter Solstice. Pagans celebrate the rebirth of the sun through gift exchanges, merriment, and deep spiritual reflection. For Pagans, this is a time of new beginnings, rebirth, transformation, getting rid of unwanted habits, and creativity. If you can’t celebrate that day, it’s okay because you have the rest of December to celebrate!

Symbols used to decorate your home and altar for Yule (or the Winter Solstice)

Yule (or Christmas) Tree. It’s a pagan solstice custom to hang decorations on a pine to symbolize various things, such as the sun, moon and stars, honor ancestors, and hanging offerings on trees to gods and goddesses. Even if you just find some beautifully colored ornaments, you are practicing a centuries old tradition!

The Yule Log dates back to ancient solstice celebrations and bonfires. 

It was customary to fell a tree, usually Oak, Spruce or Pine, and drag it through the village to eventually be placed upon the hearth and burned through Solstice Night and sometimes beyond. The ash from the log was often saved and used in various cultures to bless the crops, aid in fertility, protect against storms, and heal the sick.

The Yule log because that is how it was popularized by Victorian Era England, but it has many names and many customs tied to it. Yule is derived from Juul, a Scandinavian midwinter feast when a Juul Log was burned in honor of the Lightning God, Thor. In France, the Tréfoir de Nöel was burned for all 12 nights of Christmas, and the ashes were saved to protect against lightning strikes. In Italy, the log was laid upon Juniper boughs, which coins were placed upon it. In England, a branch from the old log of the year before was saved to light the new.

The origin calls for the burning of the log for Twelve Nights. You can place a piece of firewood, preferably found from the woods, into the fireplace to burn. Place nice smelling and symbolic herbs into the fire. The Yule Log brings luck and fortune for the next year.

No bon fire or fire place? Place a piece of wood on your altar and light your candles around it to symbolize the same things. I will be finding a log to place on my altar and attaching candles, pine, pinecones, and dried citrus to it.

Colors. Incorporate the colors of the season like green, red, gold and white.

Symbols. Use symbols like wreaths, bells, snowflake decor, and anything winter themed! Bring light back into your home and life with candles and faerie lights.

Use animal symbolism with bears, deer, reindeer, owls, ravens, crows, snow geese, and wrens. 

Decorate with plants and herbs of the season, or leave them out for offerings, such as: apples, chamomile, cinnamon, evergreen, holly, ivy, juniper, mistletoe, oak leaves, pine, pine cones, poinsettias, rosemary, sage and wintergreen. 

Work with the stones diamond, emerald, ruby, garnet and bloodstone.

Gods & Deities that can be worshiped or celebrated during this time: Aphrodite, Apollo, Attis, Baldar, Baccitus, Brigid, Cronus, Demeter, Dionysis, Fortuna, Gaia, Greenman, Hel, Helios, Holle, Istar, Isis, Jesus Christ, Krampus, Lugh, Oak King, Odin, Ra, Santa Claus (aka Father Winter or Saint Nicholas), Saturn, Sol

Here are some more ways to celebrate:

Feast

Bake cookies, make cinnamon cakes, gingerbread and anything with apples! Drink something warm like hot chocolate, mulled wine or apple cider. Roast meat, dry fruit and drink eggnog. Anything that makes you feel warm and cozy.

Bake a Yule Log Cake for Christmas Dessert or any day!

Share dinner with friends and family.

Spellwork, Simmer Pots and more

Types of spellwork you can do at this time include: happiness, hope, peace, love, strength and world healing. 

You can also use snow in your magic. It can be used for cleansing, purification, and emotion. Enjoy the peace that comes from the quiet of a snow day.

For a Winter Solstice Simmer Pot, take apples, oranges, cloves, cinnamon and anything else that reminds you of the holidays and put them in a small pot of water. Stir with the intention of bringing in prosperity and happiness.

[sylwanin-was-right]

Im really fascinated by the sheer diversity of the Na'vi as a species. The Metkayina and Omatikaya have such different phenotypes its cool how their genetics allot such drastic variation in phenotypical expression beyond skin pigmentation, facial features, and proportion like humans are limited to.

From what we can see so far, the Metcayina Na'vi have specialized limbs and tails adapted for water life and even seem naturally acclimated to holding their breaths for extended periods for swimming and diving. Their eyes are larger & their underbellies lack stripes or body markings to blend into lighting below and above the surface.The Omatikaya Na'vi have prehensile tails and specialized toes for balancing on limbs and vines, as well as climbing.

We're not certain how variation in genotype is expressed in the Na'vi, and how internal differences express different advantages or disadvantages (similar to how humans have genetic differences that make certain climates more or less tolerable, certain sugars more or less digestable, etc).

I want to make clear that im not using their clan names as species or sub species names or something. So far we only have "Na'vi" as the common name to refer to the "people" of the Pandora; their current species name, according to the Activist Survival Guide, is Homo Pandorus (fitting lol). But we dont have an official, comprehensive taxonomy of Pandoran life, and dont know how well the RDA's research departments have kept up with that data to have affected classifications by contacts of different biomes and "people" too (was Hell's Gate the only base on Pandora, or was the jungle the only location the RDA established their bases? The Na'vi are found on all Pandorian continents according to the Guide, and i feel like this info could have only been realized by more base research or possibly even oral history/contacts between clans, including second hand acknowledgement). This is a cool video that delves into the speculative biology of life on Pandora and might shed some light about these questions.

Until more lore is presented in canon, we wont know how the morphology of the Metcayina Na'vi relates to the Omaticaya Na'vi biologically beyond assuming the broad classification of Homo pandorus to be accurate at least from the last movie.

Its most likely the Metkayina will be of the same species for the story's sake, tho it could be possible they arent (which could be rlly interesting commentary on how the science of evolution influences cultural & political ideas and how its limitations–including our earth and carbon-based understanding of life itself–affect our perceptions. At least thats my thinking). Its possible theres an explaination of speciation that explicitly clarifies how the Na'vi have diverse phenotype that allows drastic variation without allopatric speciation. Maybe that might be too complex for the intentions of the film but it would be a storytelling and world building element that would add an interesting layer of complexity, particularly for making sense of the genetic enigmas of memory and cosciousness transfers of the RECOM avatars and avatar clones in general, and interbreeding between native Na'vi and avatar clones and how species or even consciousness defines personhood.

What do u all think of the differences between the Metcayina and Omatikaya we've seen so far? What biological differences between the two clans do u expect to see or hear about in AWOW? How do you think those differences will impact the story if they do at all? How would you explain the morphological differences between the Omatikaya and Metkayina Na'vi?

[suvidrache]

Above & Beyond

age in bio when interacting. minors do not interact.

Word Count: 1,377 / Read it on AO3 / Wattpad | Event List

Ignis loved going above and beyond for anything and everything. Even something as little as a small date, he would try his best to make it better, such as putting a tablecloth over the table and putting some flowers or a decorative object in the center.

As soon as the clock hit five, Ignis was out of bed. He walked to the bathroom, closed the door, and turned the light on. He squinted from the harshness of the light, from being in the dark to the light. He turned the shower water on and undressed.

He reached his hand out to test the temperature of the water before stepping in. The water hit his hair and body. He started his shower off with the usual process. He would exfoliate his body.

He then applied a small amount of shampoo to his hand and worked on his scalp. Then did the same with the conditioner but applied it to the ends of his hair and he would wait a few minutes. He followed the instructions very closely.

When the conditioner had set, he rinsed it out and began to apply soap to a washcloth and worked his way down his body. Washing everything properly and cleaning his entire body.

He turned off the water, opened the door, and grabbed his towel. He blotted away the water on his face, dried his hair, and worked at blotting away the remaining water on the rest of his body. Finally, he stepped out of the shower and hung up his towel to dry. He worked on putting lotion on his body, putting his robe on, his skincare routine, brushing his teeth, and he was ready for the day.

He stepped out of the bathroom. The clock read six fifty-five. He stepped over to his closet and got dressed for the day.

Seven in the morning. He walked downstairs and began the same routine. The same things that he did day after day.

He had the same routine every day. He didn't take off work often. Today, he had taken off, it was unusual, something he wouldn't do randomly. However, he wouldn't tell you his reasoning. He had plans and he wanted to surprise you.

He washed his hands and grabbed the cutting board, a knife, and the bowl of oranges. He sliced all of them in half before grabbing the juicer. He placed the orange on it and began to rotate it back and forth, hand juicing the oranges. With the juice made, he set aside the orange peelings to be used later. He set the juice in the fridge to get cold and then he began to cook your favorite breakfast: waffles.

He washed his hands, grabbed a bowl, and then grabbed two eggs from the fridge. He cracked them open and let the yolks drop in. He whisked the eggs until they were light and fluffy. Then, he grabbed the canister of flour and a measuring cup. He measured out two cups and put both into the bowl. Next, he grabbed the milk and oil and measured out one and three-fourths cups of milk, and a half cup of oil. He grabbed the measuring spoons and the remaining ingredients: white sugar, baking powder, salt, and vanilla extract.

He measured out one tablespoon of white sugar and began to whisk it into the mix. He tapped the whisk to get off the extra batter and set it in the sink to be cleaned later. He measured out and poured in four teaspoons of baking powder, one-fourth teaspoon of salt, and half a teaspoon of vanilla extra. He stirred the batter with a spoon until all was mixed in properly. If you like chocolate chips, blueberries, strawberries, or any other variation of a waffle, he would cut up the fruits and mix in the items with the batter.

He grabbed the waffle iron, sprayed it with non-stick cooking spray, and turned it on. He waited until it was hot to pour in the waffle batter and wait until it was golden brown. He removed it and set a stack of waffles onto one plate and another. There were six waffles, three for each of you. He topped the waffles with your favorite toppings. If there were any sides like yogurt that you liked, those would have been handmade as well.

He grabbed a tray and set the plates on it. He sat the silverware, napkins, and drinks on the tray next. It was nearly eight in the morning. He carried the tray upstairs and into your room. He set the tray down on the spot where he would have normally laid and walked over to the window. He slid the curtains open and the light poured in.

You shifted in your sleep and scrunched your eyes tighter from the light. Your hand reached out to Ignis's spot and there was nothing. You opened your eyes slightly to see that he really was gone. You sat up and Ignis greeted you.

"Good morning, love. Did you sleep well?"

You smiled and Ignis walked over to you.

"I slept well, thank you."

You lifted your head to look up at him, your eyes closed as he leaned down and his lips met yours.

"That's good, I made you breakfast in bed." He said as he walked over to his side of the bed and handed you your plate, silverware, and napkin. You didn't have to worry about cutting up your waffles, that had already been taken care of.

Ignis grabbed his plate and began to eat.

"Thank you, Ignis." You said smiling down at your plate before you took a bite.

"You're welcome, love."

When the both of you had finished your breakfast, you got up and got ready for the day. Meanwhile, Ignis grabbed the dishes, walked downstairs, and got to work cleaning them all up. He dried them and put them away in their rightful places.

When you had finished, Ignis offered his arm for you to hold onto. He walked you to the car, opened your door, and closed it behind you once you were in and ready. Then, he walked to his side of the car, got in, and started it up after buckling himself in.

"Where are we going?"

"It's a surprise." He said as he looked at you and pressed his glasses up on his nose.

You smiled slightly as you looked out at the scenery.

Ignis drove to a pond, with a gazebo, flowers, and trees. It was the prettiest place you had seen. He parked the car, got out, and walked over to your side of the car. He opened your door and offered his hand to you. You took his hand as you stepped out and he closed the door behind you. He locked the car and followed you as you led him around, looking at the beautiful plants. The gazebo resided in the middle of the pond and there was a small bridge that led to it. You walked across the bridge and into the gazebo. When you turned to look at Ignis, it was as if he had disappeared. You looked down and Ignis was on one knee.

"Y/N, you make me very happy, I've loved you every day since I've met you. You are the one I've waited for. Will you do me the honor of becoming my spouse?"

You closed your eyes and breathed in slowly. You opened your eyes again and nodded, "Yes, yes I will."

He slipped the ring on your hand and you wrapped your arms around him.

Prompto had been in the bushes watching and taking photos of this moment. Photos you would receive at a later time.

Ignis would take you to a nice restaurant for lunch and for dinner he would get to work, hand-making it. Your dining room table had been covered with a tablecloth, a centerpiece, and petals everywhere. Ignis had known he wouldn't be able to do it alone, so his friends had decided to help him out. While you were both busy, they had snuck into the house and prepared things for the both of you. They didn't stick around long as they didn't want to ruin anything.

© SUVIDRACHE — do not copy, translate, modify, or plagiarize my work. reblogs are appreciated!

Tag List: @phantomheiko, @imagineherbrightskies, @thevoidwriting / To join my tag list apply here!

[sidhikulkarni]

Regional Variations of Baklava: Discovering Unique Recipes from Different Countries

Regional Variations of Baklava: Discovering Unique Recipes from Different Countries

Baklava and its global popularity

Baklava sweet is a beloved dessert that has gained popularity worldwide. Originating in the Middle East, Turkish Baklava is characterized by its layers of flaky pastry, sweet filling, and syrupy finish. The combination of crispy textures, rich flavours, and aromatic ingredients has made the Baklava dessert a favourite among dessert enthusiasts across the globe. Its unique blend of sweetness and nuttiness has captured the hearts and taste buds of people from different cultures and culinary traditions.

Introducing the topic of regional variations of Baklava and its diverse recipes:

While Baklava has roots in the Middle East, it has evolved and adapted to various regions, resulting in enticing regional variations.

Each country and culture have infused its distinct flavours, ingredients, and techniques into the traditional recipe, giving rise to a diverse range of Baklava variations. From the Mediterranean to Eastern Europe and beyond, exploring the regional variations of Baklava offers a delightful journey through different culinary traditions and cultural heritage.

In the following sections, we will delve into some of Baklava's most renowned regional variations, exploring the unique recipes and flavours that make each one special. From Greece's honey-soaked layers to Turkey's pistachio-filled delights, and from Lebanon's rosewater-infused pastries to Armenia's cinnamon-spiced creations, we will uncover the exquisite flavours and techniques that have made these regional Baklava variations beloved in their respective regions. Prepare to embark on a sweet and flavorful adventure as we explore the diverse world of regional Baklava recipes.

Turkish Baklava holds a special place in the world of desserts, renowned for its delicate layers of crispy phyllo dough, finely ground nuts, and sweet syrup. What sets Turkish Baklava apart is its emphasis on achieving a perfect balance between the layers, resulting in a symphony of textures and flavours that is truly exceptional. The intricate preparation process and the high-quality ingredients contribute to the unique characteristics of Turkish Baklava.

Highlighting key ingredients and preparation techniques specific to Turkish Baklava

Nuts: Turkish Baklava typically features a filling of finely ground nuts, most commonly pistachios or walnuts. The choice of nuts adds a rich and nutty flavour that complements the sweetness of the syrup. The nuts are often toasted to enhance their aroma and texture before being layered onto the phyllo dough.

Clarified Butter: Clarified butter, known as "ghee," is a crucial ingredient in Turkish Baklava. Its rich and smooth texture adds a lusciousness to the pastry and enhances its flavour. The clarified butter is generously brushed between the layers of phyllo dough, ensuring a buttery and flaky result.

Sweet Syrup: The final touch that completes the Turkish Baklava experience is the sweet syrup. Typically made with a combination of sugar, water, and lemon juice, the syrup is boiled until it reaches a desired consistency. Once the Baklava is baked and golden, it is immediately soaked in the syrup, allowing it to absorb the sweetness and become moist and tender.

Lebanese Baklava

Lebanese Baklava is special in Middle Eastern cuisine, known for its delicate textures and subtle flavours. It is a dessert that embodies the artistry and precision of Lebanese culinary traditions. Lebanese Baklava stands out for its elegant presentation and harmonious balance of sweetness.

Noting the use of orange blossom water and rose water in Lebanese Baklava.

Orange Blossom Water: One of the distinguishing features of Lebanese Baklava is the use of orange blossom water. This fragrant water, derived from the blossoms of bitter orange trees, adds a distinct floral aroma and subtle citrus notes to the dessert. The delicate essence of orange blossom water enhances the overall experience, providing a refreshing and aromatic element to Lebanese Baklava.

Rose Water: Another critical ingredient in Lebanese Baklava is rose water. Made by steeping rose petals in water, rose water adds a subtle, floral essence that complements the pastry's sweetness. The use of rose water in Lebanese cuisine, including Baklava, reflects the influence of the region's rich cultural heritage and the appreciation for aromatic flavours.

Armenian Baklava

Armenian Baklava, also known as Pakhlava, is a beloved pastry with a special place in Armenian cuisine. It is renowned for its distinctive presentation, which sets it apart from other variations of Baklava. Armenian Baklava is often prepared in a large round or diamond shape, showcasing the precision and artistry involved in its creation.

Highlighting the use of ground cinnamon and cloves in Armenian Baklava

Ground Cinnamon: One of the refreshing flavour profiles in Armenian Baklava is using ground cinnamon. The warm and aromatic spice adds a distinct sweetness and complexity to the dessert. The subtle presence of cinnamon enhances the overall flavour profile, complementing the nutty richness of the pastry.

Cloves: Another notable spice used in Armenian Baklava is cloves. These tiny, dried flower buds contribute a unique and slightly spicy flavour to the dessert. Adding cloves adds depth and warmth to the overall taste experience, creating a harmonious blend of flavours.

Persian Baklava (Baklava-e Yazdi)

Persian Baklava, or Baklava-e Yazdi, is a delightful variation of Baklava originating from Iran. It showcases the rich culinary heritage and exotic flavours of Persian cuisine. Persian Baklava stands out for its unique combination of ingredients and the incorporation of aromatic flavours.

Discussing the addition of rose water and cardamom in Persian Baklava

Rose Water: One of the defining elements of Persian Baklava is the use of rose water. This fragrant floral essence is derived from the petals of roses and adds a distinct and alluring aroma to the dessert. The subtle hint of rose water elevates the flavour profile of Persian Baklava, giving it a delicate and exotic touch.

Cardamom: Another key ingredient that contributes to the flavour profile of Persian Baklava is cardamom. This warm and aromatic spice adds a unique complexity to the pastry. Adding ground cardamom enhances the overall taste experience, infusing the Baklava with a hint of citrus and floral notes.

Brief mention of other countries with their own Baklava variations (e.g., Egyptian, Indian, Azerbaijani)

In addition to the well-known Turkish, Greek, Lebanese, Armenian, and Persian variations of Baklava, several other countries have unique takes on this delightful dessert. Let's explore some of these regional variations:

Egyptian Baklava: In Egypt, Baklava is often referred to as Baklawa. It features a flaky phyllo dough filled with nuts like pistachios, almonds, or hazelnuts. One notable difference is the use of orange blossom water in the syrup, which adds a distinct floral aroma.

Indian Baklava: In India, Baklava is known as Filo or Filo Pastry. Indian Baklava showcases a fusion of flavours influenced by the country's diverse culinary traditions. It may incorporate regional spices like cardamom, saffron, or rose water, and the filling can include a variety of nuts and dried fruits.

Indian Baklava showcases a blend of aromatic spices such as cardamom, saffron, and rose water. The filling may include a variety of nuts, like pistachios, almonds, cashews, or a combination thereof, along with dried fruits such as raisins or dates.

Azerbaijani Baklava: Azerbaijani Baklava, also known as Shekerbura, is a popular sweet treat in Azerbaijan. It features a rich pastry dough filled with ground nuts, typically almonds or walnuts, and flavoured with rose water. The pastries are often shaped into crescents or other decorative forms.

Azerbaijani Baklava is distinct in its use of almonds or walnuts in the filling and the incorporation of rose water, which lends a subtle floral fragrance. The pastries are often shaped into intricate designs, making them visually appealing and reflecting the region's artistic traditions.

To finish the Baklava talk, 

exploring regional variations of Baklava takes us on a delightful journey through the diverse world of this sweet treat. Turkish, Greek, Lebanese, Armenian, Persian, and other countries bring unique flavours and techniques to this beloved dessert. From delicate phyllo dough and pistachios in Turkish Baklava to the fragrant honey and spices of Greek Baklava, the range of flavours is captivating. Using orange blossom water and rose water in Lebanese Baklava adds an exquisite touch, while Armenian Baklava stands out with its artistic presentation and aromatic spices. Persian Baklava entices with its exotic blend of rose water and cardamom. Exploring these regional variations allows us to appreciate different countries' cultural heritage and culinary traditions. So, embark on this mouth-watering adventure and savour the flaky layers, crunchy nuts, aromatic spices, and sweet syrup that make each variation of Baklava unique.

And if you want to buy baklava online or check out these Arabic sweets online you can resort to the baklava company, the best baklava store in India to get the best baklava online in Bangalore and even the best baklava online in India.

[hopeless-nostalgiac]

Find the Word Tag

Rules:  It's simple, see if the words exist somewhere in your writing and  share a snippet. WIPs, published works, heck I even count author's notes  sometimes. IMHO, variations on the words are allowed (shook instead of  shake, cloudy instead of clouds and the like), and even synonyms (storm  instead of thunder) if you really can't find something. Just share your  snippets with your friends, tag some people and give them some new words  to look for if they want to take up the challenge!

I decided to take part after seeing @loudlooks’s post. The words are: mirror, ball, blood, movie, hot

If anyone else wants to play: river, morning, tear, chair, warm

mirror - “Tender Curiosity” wip (I lie to myself about this one and say I’ll someday continue beyond the chapter and change I’ve had for it since like 2013)

Hands braced on the edge of the counter, Tony fought off his own wave of nausea, sucking in breaths, shallow and short. Each exhale scrambled his mind of unwanted images, each inhale swelled his exasperation. Heat seethed through his veins. It was misplaced, yet it took more effort to stave off than it would have to embrace, explode from the room, and leave the ex-Mossad assassin to her secrets, just the way she wanted it.  If this was what came with their relat--friendship these days, maybe he didn’t want it after all. 

A chance look in the mirror brought into view the tremble of her chin. Her eyes darted to the ceiling, fending off another round of waterworks. “Though I cannot say that this was…” She paused to swallow the sob in her voice. “Planned.”

The tears she refused to shed in his company extinguished the burn of his anger to smoldering coals. He never could stay mad at her. Irritated?  Sure, they drove each other crazy.  Real anger?  No.  It was a weakness, Tony knew. Getting close clouded judgment. Probably why Gibbs had a rule about it. Getting close was a risk. 

It just didn’t feel like those things as he eliminated the distance between them, resting a gentle hand on her shoulder. This felt right.

ball - “The Buttercup Theory” idea/wip 

You really hadn’t lived until you experienced Ziva David meeting a puppy. It was like watching a hulking WWE wrestler cuddle up with a teacup kitten.

Okay. Maybe not that drastic. It was pretty freaky, though.

Freaky enough that Tony’s insistence that they leave, that Gibbs would be expecting them back far sooner than later, lost momentum. He couldn’t look away as she crouched to her knees in front of the small crate, an incongruous fixture in the sterile kitchen of his bachelor pad. 

“Oh my goodness, look at you,” Ziva cooed at the ball of fluff huddled inside the metal contraption. Literally cooed. His partner for a pigeon. 

“Who did you just become?”

The brunette glanced up, her gaze shining from beneath the visor of her NCIS cap. “You did not tell me you were thinking of getting a puppy.”

“Because I wasn’t.”

“It is not exactly the best timing, Tony.”

“Agreed.”

“Yet now you have a puppy.”

“I don’t have a puppy.” 

The sparkle dimmed in Ziva’s eyes.

blood - “New Year Normal” wip (trying desperately to get this done rn)

“You are cranky, Tony.”

“You are blunt as ever, Ziva.” His crossed arms mirrored the knot of his grimace. “And I’m not cranky because I’m not a 3-year-old who missed his nap.”

“Then you are jet lagged.”

“After 15 hours at 30,000 feet? No, you think?”

She ignored his sarcasm while inspecting the underside of an end-table drawer. Clear. “You should eat something. Your blood sugar is low.”

“What do you know about my blood sugar?” 

“I know when it is low, you are cranky.” Ziva tossed him an apple from the complimentary bowl of fruit. “Eat, or one of us will not leave this room alive.” 

Tony caught it on a fumble. “Well argued, my ninja, but I’ll take my chances.”

He set the apple aside and scrubbed his hand from forehead to nape, ironing his sandy locks this unkempt way and that, not seeming to notice or care that his hair looked a mess in the end. It matched the shadowy scruff ringing his jaw, the puffy half-moons of fatigue beneath hazel eyes. 

The breakdown of his normally fastidious appearance—his armor—left no doubt. Anthony DiNozzo, Jr. was out of sorts.

movie - “Land I Grew” wip

Leaning back against the counter, Tony dragged so hard on the bottle that the plastic crinkled and caved in on itself. 

“Where’s your TV?” he asked after swallowing hard. 

“I do not have one.”

“That’s cold.”  

“I am not you. My life does not revolve around movies—”

“Ziva.” He lifted the half-empty bottle to eye level. “I meant refreshing.”

“Oh.” She crossed her arms.

Tony guzzled, stray droplets splashing onto the day’s growth of stubble around his mouth. His pink tongue flashed out from between parched lips, like a cat unwilling to waste a drop of precious milk. Or: a man never satisfied. 

She would be thirsty as well, if she had run from his apartment to hers. They were clear across the city from each other now.

“When did you start running?”

“Like, 20 minutes ago. It’s not my best time, but--”

“Tony.”

“I had a lot of stress to burn off this summer.” His answer hovered between nonchalance and restraint. “No couch?”

hot - “Contaminate My Heart” (aka my tiva shower fic that I drafted during covid lockdown but then had a crisis of confidence and so it’s sat ever since)

Any rebuttal she might have formed evaporated in the blast of heated rain, striking her just right, dabbling neck and shoulders and arms, coursing rivers in the thin gaps separating their chests. A chill born of the time spent between showers rocketed outward from her belly button, spreading and vibrating off her skin. Her eyelids drooped. 

“Good?” He knew it was. She did not care, draping her arms around him. 

“Yes, my shower went out before I had a chance to finish.”

“Huh, usually you’re the first one done.”

Only then did Ziva break the trance of sensation. Tony’s grin greeted her, smug and goading. 

“I did not realize we could lie, mon petit pois.” 

His grin widened, or it seemed that way as he leaned forward, blurring at the edges of her vision. Hot breath exhaled across her forehead, a masquerade of delayed laughter. Or desire. 

“You can do whatever you want…to me, sweetcheeks.”

[firstginger]

Hi! We were wondering if you have an analysis for black squirrels or sugar gliders? I’m a formfluid Dæmon, and my favourite form is the black squirrel, but I’m a sugar glider recently and I really like this form as well. Thank you!

i was just thinking the other day that i'd love to do a writeup on different types of squirrel species! i'm really attached to a douglas squirrel as my pullman form and so many people are unaware of the beautiful diversity of squirrels.

but yes of course! so what's curious about the black squirrel is that it isn't a separate species, but a melanistic morph of other squirrel types. you might be familiar with the various research on these black morphs, some which suggest little behavioral variation between a standard squirrel and a black squirrel, while others suggest that black squirrels can be more active and less inclined to flight, perhaps due to the extra heat they retain. and of course if you're a frequenter of TDF, there's been quite a lot of discussion about melanistic morphs, which is more relevant to pullman forms i believe. for me as just a personal preference i'm a little bit more meh on melanistic forms that are pretty uncommon in nature (like a melanistic tiger, melanistic penguin) and think it's a more interesting discussion for species who do have a high rate of melanism, have built up a colony of melanistic or albino animals, or have specific themes or associations that make them almost a separate species (black panther, black squirrel, silver fox). otherwise i think we just get into albino daemon = pure, innocent; melanistic daemon = shadowy, gothic. but that's again just my personal preference, and that's how i'd frame interpreting the black squirrel!

for the black squirrel form, i think it'd depend on what squirrel species you gravitate towards; the black squirrel morph would likely be a more active, bold, industrious flavor of that original species. considering you relate to the activity of the sugar glider, i wonder if you'd connect with the fox squirrel: adaptable, inventive, socially tolerant, expressive. black fox squirrels are also very common, quite a bit more active and curious. the grey squirrel black morph is also a great consideration, though they're more stubborn and habitual, reserved and perceptive. what this form shares with the sugar glider is its high activity, tendency to stay busy, and reactivity/stubbornness. otherwise, the sugar glider is going to be a lot more gregarious, group-oriented, dependent, sensitive, and habitual. i'll break down key differences between the black squirrel and the sugar glider using the big 5:

openness & conscientiousness both the black squirrel and sugar glider would prefer to be habitual, but the sugar glider is going to be far more stressed by moving outside its comfort zone. squirrels in general are incredibly flexible and adaptable creatures; they are routine-forming and dedicated planners, but they're also spontaneous and inventive enough to be able to react on the fly. sugar gliders have a strong sense of curiosity, but change needs to be their choice and at their own pace. they seem like the type of individual to become stressed or anxious when something is beyond their control. both of these species are going to have an excitable, scattered energy; both are opportunistic and hard-working, but neither terribly devoted to completing a goal for different reasons. the black squirrel will likely get distracted by a new passion or interest and move right along (now where did i put that acorn...) while the sugar glider can overwhelm themself with their high expectations/drive and then will burn out (slipping into torpor!).

extraversion and agreeableness as mentioned above, social behavior is going to be a big distinction between these two forms. squirrels (ground and flying squirrels aside — will get to that in a minute!) are just not social creatures, though both the fox and grey squirrel tend to be... socially tolerant, so long as no one threatens their independence or security. the sugar glider is cooperative, devoted, and cliquish. they thrive on a "us versus them" sort of mentality that makes them feel secure. it's comforting for them to know they can depend on others, and they will most willingly step up to assert themselves and their boundaries when they know they have backup. neither of these species are going to be known for their agreeable nature, as both are expressive and stubborn, and absolutely capable of being reactive. neither are particularly aggressive but won't let their boundaries be trod across and are quite willing to posture.

neuroticism and finally, the sugar glider is going to have more of an anxious, planning personality than the squirrel. squirrels certain are not void of this — but their flexibility makes them much better at dropping something and starting over if things aren't working out. they just tend to be more confident and competitive than the sugar glider. sugar gliders sensitive, prone to over-thinking and twisting themselves into knots, particularly when they're outside of their comfort zone. squirrel species that aren't urban like the fox and grey squirrel are absolutely going to be more anxious, but with the black squirrel's bold reputation, i think this is going to be a very stark difference between the two.

all of that being said, i wonder if you and your daemon have considered the black flying squirrel (aeromys tephromelas) at all? information on this rare species is a little more difficult to find and i had to thumb through quite a few research papers, though they seem like they really combine the flexibility and adaptability of the squirrel with the work ethic of the sugar glider; they tend to be more focused and thorough than the average squirrel, but also more attached to comfort zones as a consequence like the sugar glider. the biggest question mark is their social behavior. they're typically observed/photographed alone but it's uncertain if aeromys has communal nesting like the new world flying squirrels of glaucomyina do. i would be comfortable assuming its social behavior is similar to the closely-related giant flying squirrels (petaurista), meaning that it's solitary or lives in pairs. this suggests that its social behavior is more akin to the squirrel or perhaps an edge more socially selective than them, but not at all group-oriented like the sugar glider. if extroversion is important to you i'd definitely skip this form.

hope this helps! :)

[mariacallous]

Honey cake is a hallmark of Rosh Hashanah and the fall Jewish holidays  — Ashkenazic honey cake, that is. But did you know there’s a Sephardic cake traditionally served for Rosh Hashanah, Yom Kippur break fast and during Sukkot? Like its Eastern European counterpart, tishpishti symbolizes wishes for a sweet new year and the fullness of life. The cake is also popular for Purim and adapted for Passover.

Semolina pastries and puddings have been made for centuries throughout the Mediterranean, North Africa and the Middle East. Tishpishti is traditionally made with fine semolina and soaked in a sweet syrup of sugar, honey or a mixture, but beyond these common elements, there are many variations in both the way tishpishti is made — such as nuts or no nuts, eggs or no eggs, flavored with lemon, orange or rose water — and even what it’s called according to different geographic and cultural roots. For example, in Egypt, it’s basboosah or baboussa, namora or namoura in Syria and shamali in Crete.

Tishpishti is perhaps the name most used and, as we know it today, the cake originated in Turkey. In the “Encyclopedia of Jewish Food,” Gil Marks explains that in Israel and for Jews from once-Ottoman Turkey, Greece and the Balkans, the name is probably a nonsense name from the Turkish “tez” (fast/quick) and “pişti” (plane/slope). Put together, it means “quickly done.” In Ladino it might also be called pispiti, tupishti and revani, which Joyce Goldstein in “Sephardic Flavors: Jewish Cooking of the Mediterranean” notes is named after a 16th century Turkish poet “who wrote about the delights of food.” 

Many tishpishti recipes use eggs, including ones that instruct you to whip the whites separate from the yolks, a Sephardic contribution to tishpishti. This recipe, however, is based on a very old traditional way of making cakes from a thick dough without eggs. My concession to modernity is adding baking powder and soda, both 19th century products, to lessen the density of the cake. Using ground almonds instead of walnuts will result in a lighter colored cake, which is traditional at Rosh Hashanah to symbolize a bright new year. Tishpishti is delicious on its own or served with a spoonful of yogurt, labneh or whipped cream and a cup of mint tea or strong Turkish coffee.

Notes:

It is best to make the syrup ahead of time so it has time to cool, although you can choose to make it while the cake bakes, then refrigerate it to cool more quickly. 

Tishpishti is best when left at room temperature for several hours or overnight so the syrup penetrates the cake. 

Store wrapped at room temperature for two days or a week in the refrigerator. The cake can be well-wrapped and frozen for two months. Defrost and then refresh with some drizzles of warm syrup. 

[seramarias]

Okay, so I don't usually do this, but for anybody out there who's curious. . . .

Zucchini Muffin Variations

Core Zucchini Muffin recipe

2 c flour – All Purpose works fine, or you can mix AP and whole wheat.

½ c quick-cooking rolled oats or oat bran (Optional, but makes it a bit heartier if this is gonna be your breakfast)

½ tsp baking soda

¾ tsp baking powder

¼ tsp fine salt

2 eggs

1/3 to ½ c neutral vegetable oil

¼ to ½ c milk ( Use the larger quantity if you've added the oats)

1 c sugar or equivalent (white, brown, or a mixture)

1 tsp vanilla extract

1 ½ c grated zucchini, not wrung out or drained.

--Your Choice of Flavor Ingredients from Below!! Otherwise this won't really taste like anything!!

Instructions

Preheat oven to 350, prepare 12-cup muffin tin with paper liners (Although it usually makes about 9-10, rather than 12.)

Whisk together dry ingredients to blend and remove lumps

Whisk together wet ingredients

Combine, fold, add in zucchini and other mix-ins

With raw, shredded vegetables, let stand for 15-30 minutes to let the liquid absorb evenly – better texture.

Spoon into cups, about 3/4s full

Bake 20-25 minutes

Let cool 5 minutes in pan, remove to wire racks

- Variations (Now add flavor!)

Double-chocolate muffins – add ¼ c cocoa powder to dry ingredients, fold in ½ c chocolate chips at end.

Spice-nut muffins – add 1 tsp cinnamon, ¼ tsp each ginger, nutmeg, and allspice to dry ingredients, fold in ½-1 c mixed chopped nuts at end. (Better rise if you use buttermilk for this version.)

Maple-pecan muffins - Use brown sugar, and swap half of it for 2/3 cup of maple syrup. Increase the vanilla to 1 ½ teaspoons, or add ½ teaspoon butternut flavoring, mix in ½ cup chopped pecans. Sprinkle a heavy pinch or two of brown sugar over the top of each cup of batter for a slightly caramelized topping.

Beyond Zucchini!

Applesauce-spice muffins – as above, but substituting 2 cups of unsweetened apple sauce (and a packet of instant spiced cider mix) for the milk and zucchini, then preparing as for the spice-nut version. Used half-and-half of AP and WW flour, plus about ¼ cup oat bran. Mix was initially stiff, but loosened up to a moist if thick batter after a couple minutes. Filled 12 cups. Took roughly 30 minutes to bake. (Spice variant – add nutmeg, ginger, cinnamon, use cardamom instead of or in addition to allspice. Latest batch, apx ½ tsp each cinnamon and ginger, roughly the same of freshly ground cardamom, and apx ¼ tsp galangal powder. Also, diced fresh apple along with the applesauce. Upon sampling, needed probably twice that amount of spice.)

Pumpkin Spice muffins – using a 15 oz can of pureed pumpkin, plus roughly a tsp each of cinnamon and ginger, plus maybe ½ tsp of allspice and several shakes (under ¼ tsp) of turmeric. (Meant to add nutmeg, but forgot.) Mixed in 2/3 cup of caramel-flavored candy chips. (Also works with white chocolate chips)

Banana Chocolate-chip – 1 ½ to 2 c mashed banana, more vanilla, no spices, ½ c chocolate chips. Brown sugar? Will probably need the oats for fiber, presoaked in milk.

Carrot-Cake muffins - An optional ¼ cup of raisins (and/or minced pineapple, unsweetened shredded coconut, chopped toasted pecans). Daniel’s version omits both nuts and raisins, but adds ¾ - 1 cup pureed carrots along with 1 ½ cup finely shredded raw carrot. ½ c each stevia & sucralose plus ¼ cup brown sugar, for a reduced-sugar version. Spices are 2 tsp cinnamon, 1 tsp ginger, ½ tsp each nutmeg, allspice, and cardamom. (This is the ground seeds of 12-15 green cardamom pods.) Can add about ¼ tsp turmeric powder, if desired.

Each muffin is filled with roughly a heaping tablespoon of sweetened cream cheese. 8 oz cream cheese, ¼ cup sugar or sugar equivalent, dash of vanilla, maybe ¼ tsp orange flower water. Wound up using about 2 tbs each sucralose and stevia, plus 1 tb real white sugar for texture.)

[ainews]

Cookies are one of the most beloved treats around— and that's why they are still going strong. Whether its classic chocolate chip, oatmeal raisin, or creative variations like snickerdoodle, there's a little something for everyone when it comes to cookies.

Since cookies first started coming onto the food scene, they've been popular for many reasons. Because they're small and don't require a lot of preparation time, cookies are often a quick snack for busy people.

Beyond convenience, there's something about the texture and taste of cookies that makes them comforting and enjoyable. Cookies are packed with sugar, an ingredient that can create an instant feel-good sensation when combined with certain flavors. Combined with their crunchy texture and taste, it's no surprise that people love to eat cookies.

Cookies are also extremely popular for special occasions such as birthdays and Christmas. Whether you're making them yourself or buying them from the store, cookies are a great way to show someone you care.

Cookies today are made with as many high-quality, healthy ingredients as ever. In response to people's health-motivated diets, bakers are finding creative ways to use both fresh and alternative ingredients. Allowing for even more variation in recipes, this allows bakers to create tasty treats that meet the needs of their customers.

Cookies have been and will continue to be a staple in the pantries of families everywhere. They make wonderful edible gifts and are a great snack to enjoy with a cup of coffee or tea. It's no wonder that cookies are still one of the most beloved treats around.

[rohit-shinde-21]

Best Whey Protein Bars in India: A Buyer's Guide 

In a world that keeps on changing, especially in terms of health and fitness, Whey protein bars have almost become an essential factor for anyone who wishes to maintain a healthy diet but leads a busy lifestyle.  

These bars go beyond snacks; they are effective in muscle recovery, weight control, and health management. Given the growing number of these bars in the Indian market, it becomes difficult to settle on the right one.  

This overview will assist you in making the best selection, given the best features, as well as the interesting variations of these and why they differ.   

Whey Protein Bars are The New Health Craze 

Whey protein bars have become more and more popular due to their range of benefits. They suit different lifestyles – a gym freak, a working individual or anyone who wants to have a nutritious diet. They provide high-quality protein in good quantity and in proper consistency, making them even look like snack boxes or protein meal replacements.    

Finding the Right Whey Protein Bar 

When it comes to looking for the best protein bars in India the following aspects must be put into consideration. 

- Protein Quality: Go for bars that mostly contain whey protein isolate or concentrate. These are within the digestion range and complement the amino acid profile. 

- Sugar Contents: Many manufacturers now seek to reduce even the already low levels of sugars. To avoid excessive calories, select bars that have low or no added sugars. 

- Natural Ingredients: Select items that contain whole food ingredients. Healthy alternatives to bars usually have nuts, seeds, honey, or dates to sweeten the bar. 

- Functional Additives: Example, some bars include lactoferrin, which helps fortify immunity against illness and relaxes muscles post workout.   

Different Flavour Profiles to Consider  

The selection of flavours when it comes to whey protein bars is vast. Here are some of the flavours that I have found to be quite remarkable:  

- Blueberry Protein Bar: These bars have natural blueberries which provide health benefits such as antioxidants and protein. 

- Strawberry Protein Bar: A pleasing combination of hot and sweet tastes which is a favourite of many thrill-seeking fruits. 

- Chocolate Protein Bar: A universally loved flavour that also has nutritional value to fulfil your sweet cravings.  

- Peanut Protein Bar: For those who appreciate the nutty flavour, this one is jam-packed with protein.  

- Coconut Protein Bar: Along with many other benefits, it lets you savour the taste of the tropics and is high in fibre content. 

Suggestions on How to Use Whey Protein Bars in Your Meals  

1. Preferred Pre-Workout Meal: Tame the savage energy of a pretzel about half an hour before the workout. It will not be in vain. 

2. Post-Exercise Nutrition: For active recuperation, consume a bar after exercise within 60 minutes.  

3. Meal Replacement: When pressed for time yet still aiming for a nourishing diet, whey protein bars may be used for any meal. 

4. Health Snacking: Grab them if you want to eat something healthy but want a little something that you can munch on the whole day without grabbing junk food.   

Conclusion 

Whey protein bars go beyond being easy-on-the-go snacks; they compose fundamental aspects of a balanced diet for most people today. 

Despite the various brands and flavours available, one still needs to consider their likes and dislikes in choosing the best whey protein bar for them. You might also be able to find new additions to your collection that can be useful for you but are also delicious. 

Also, watching out for such offers will ensure that you will be able to buy your preferred selections in larger quantities without excess incentive expenditures.  

Whey protein bars can be ideal for you if you are looking to complement your physical exercise or if you simply wish to have a healthy bar on the go. 

[keywordprominence77]

Horchata: Discovering the Mexican Rice Milk Drink

Horchata is a classic Mexican drink that offers a creamy, sweet, and slightly spiced taste, delighting those who enjoy it. Though variations of horchata exist in other cultures, the Mexican version stands out for its unique preparation using rice, water, cinnamon, and sugar, with some versions including milk. Beyond its refreshing flavor, horchata has a rich history and cultural significance, rooted in traditions that span continents. Here’s a detailed exploration of this cherished drink, its preparation, variations, and cultural impact.

Origins and History

The origins of horchata date back centuries, with its earliest form believed to come from ancient Egypt, where a similar drink made from tiger nuts was enjoyed. This version, known as horchata de chufa, eventually made its way to Spain during the Moorish influence. In Spain, it became a popular drink in Valencia, where it continues to be made from tiger nuts and is known for its unique nutty flavor.

When the Spaniards brought horchata to Mexico during the colonial era, the recipe was adapted using local ingredients, primarily rice. Over time, Mexican horchata evolved into the rice-based beverage known today, gaining popularity as a refreshing accompaniment to traditional meals. This adaptation reflects the blending of indigenous and European culinary traditions, resulting in a drink that is distinctly Mexican yet influenced by global history.

Key Ingredients and Their Roles

Mexican horchata is made from simple ingredients that come together to create its signature taste. The primary ingredients include:

White Rice: The base of the drink, rice gives horchata its smooth texture and slightly starchy flavor. Long-grain white rice is typically used due to its mild taste.

Water: Used for soaking the rice and diluting the mixture, water serves as the foundation of the drink. Some recipes add milk to enhance creaminess.

Cinnamon Sticks: Whole cinnamon sticks are soaked with the rice to infuse a warm, aromatic flavor that is essential to horchata's taste.

Sugar: Sweetens the beverage, with the amount adjustable to personal preference. Some prefer alternative sweeteners like agave syrup or piloncillo (unrefined cane sugar).

Vanilla Extract (optional): Adds depth to the drink’s flavor, enhancing the sweetness and providing a subtle fragrance.

Milk or Plant-Based Milk (optional): Some variations use dairy or non-dairy milk to create a creamier consistency.

Almonds (optional): Though not always used, almonds can be added to the blend for a richer taste.

How to Make Traditional Mexican Horchata

The preparation process involves a few key steps to achieve the perfect texture and flavor. Here’s a detailed guide to making Mexican horchata:

Soaking the Rice: Begin by rinsing one cup of white rice to remove any excess starch. Then, place the rice in a bowl with a cinnamon stick and cover it with water. Allow the mixture to soak for at least four hours or overnight. This step softens the rice, making it easier to blend, and allows the cinnamon to release its flavor.

Blending: Once the rice has soaked, transfer the rice, cinnamon stick, and soaking water into a blender. Blend on high speed until the mixture becomes as smooth as possible. If using almonds, they can be added to the blender at this stage.

Straining the Liquid: Pour the blended mixture through a fine mesh strainer or cheesecloth to remove the solids. The goal is to achieve a smooth liquid without any grainy texture. For an even silkier consistency, the mixture can be strained a second time.

Sweetening and Flavoring: Stir in sugar to taste, along with a splash of vanilla extract. For a creamier version, add milk, evaporated milk, or a dairy-free milk alternative, such as almond or coconut milk.

Chilling: Horchata is best served cold, so refrigerate it for at least an hour. It is commonly poured over ice when served.

Optional Garnish: Some prefer to sprinkle ground cinnamon on top or add a cinnamon stick as a decorative stirrer.

Regional Variations of Horchata

Horchata’s versatility allows for numerous regional adaptations across different cultures, each adding unique ingredients to the traditional recipe:

Central American Horchata: In countries like El Salvador and Guatemala, horchata often includes seeds such as morro, jicaro, or sesame. These seeds give the drink a nutty and earthy flavor, distinct from the Mexican version.

Spanish Horchata de Chufa: The original Spanish version is made from ground tiger nuts and has a unique, earthy taste. It is particularly popular in Valencia, where it remains a beloved refreshment.

Cuban and Venezuelan Horchata: In these regions, variations may include coconut milk or sesame seeds, adding different flavor elements and textures to the drink.

Health Benefits and Nutritional Considerations

While horchata is typically enjoyed for its refreshing taste rather than health benefits, it does have some nutritional aspects worth considering:

Gluten-Free: The traditional rice-based recipe is naturally free of gluten, making it suitable for those with gluten sensitivities or celiac disease.

Customizable Sweetness: Homemade horchata allows for control over sugar levels, making it possible to create a lighter version by reducing the sugar content or using natural sweeteners.

Potential Protein and Fiber Boost: Adding ingredients like almonds, seeds, or plant-based milk can increase the drink’s protein and fiber content, providing a more nutritious version.

However, traditional horchata can also be high in sugar and calories, especially if sweetened heavily or made with evaporated milk. Those who are calorie-conscious can adjust the recipe to fit dietary needs.

Horchata in Modern Culture

Today, horchata is not just a traditional beverage but a cultural icon that resonates across generations. It is often found at local markets, street stalls, and restaurants throughout Mexico and is popular at special occasions, such as Independence Day and Día de los Muertos, where traditional foods and drinks are celebrated.

Modern adaptations of horchata have emerged, incorporating contemporary flavors and trends:

Horchata Lattes: Coffee shops have popularized the combination of horchata with espresso, blending the flavors of traditional Mexican cuisine with the coffee culture.

Flavored Horchata: Adding ingredients like chocolate, matcha, or strawberries introduces a new twist, appealing to different palates while still maintaining the essence of the drink.

Vegan and Dairy-Free Horchata: Using plant-based milks such as almond, oat, or coconut milk makes the drink suitable for those following a vegan diet, without compromising on flavor.

Conclusion

Horchata stands as a testament to Mexico’s rich culinary heritage, with a history that spans cultures and centuries. The drink’s simplicity, combined with its versatility, has made it a beloved refreshment, enjoyed traditionally or with modern flair. Whether served alongside spicy Mexican dishes, chilled on a hot day, or reimagined as a horchata latte, this rice-based beverage continues to bring people together and share a taste of Mexican tradition.

[piastmeatsprovisions]

Pierogi Passion: A Taste of Tradition in Every Bite

Pierogi, the beloved dumplings of Poland, are more than just a meal—they're a symbol of heritage, comfort, and culinary artistry. These soft, doughy pockets, often stuffed with a variety of savory or sweet fillings, are a reflection of Poland's rich history, passed down through generations. From humble beginnings to international recognition, pierogi have become a culinary icon, offering a taste of tradition in every bite.

A Rich History

The origins of pierogi are steeped in legend and mystery. While many associate pierogi with Poland, similar dumplings can be found in Eastern Europe and even parts of Asia. It is believed that pierogi made their way to Poland via trade routes from the East, possibly from China. Over time, the recipe was adapted to suit the ingredients and preferences of the Polish people.

In Poland, pierogi were traditionally considered peasant food, made from simple, affordable ingredients. However, they quickly became a staple across all social classes, thanks to their versatility and the ability to adapt them for different occasions. Whether served at family gatherings, festive holidays, or special events, pierogi carry deep cultural significance.

The Art of Making Pierogi

Making pierogi is an art that requires patience and precision. While recipes may vary slightly depending on the region or family tradition, the process remains fundamentally the same. The dough, made from flour, eggs, and water, must be rolled thin to achieve the perfect balance of softness and structure. The fillings can range from classic potato and cheese to more exotic ingredients like mushrooms, meat, or fruit.

One of the most iconic pierogi fillings is pierogi ruskie, which features a blend of mashed potatoes, farmer’s cheese, and onions. This savory combination is a comforting nod to the rural roots of the dish. Other popular savory fillings include sauerkraut and mushroom, minced meat, and spinach.

For those with a sweet tooth, pierogi can also be filled with fruits like cherries, blueberries, or plums. These sweet versions are often enjoyed as a dessert, served with a drizzle of melted butter and a sprinkle of sugar or whipped cream. In fact, the versatility of pierogi is one of its most remarkable traits—they can be customized to suit any palate or occasion.

Pierogi’s Place in Polish Culture

Pierogi hold a special place in Polish culture, particularly during holidays and family gatherings. One of the most significant occasions for pierogi is Wigilia, the Christmas Eve feast. On this night, families gather to enjoy a meatless meal, and pierogi filled with cabbage and mushrooms often take center stage. The act of preparing pierogi together is a cherished tradition, bringing families closer and preserving culinary heritage.

In recent years, pierogi have gained international popularity, making their way onto the menus of restaurants and homes far beyond Poland’s borders. Food festivals dedicated to pierogi, such as the annual Pierogi Festival in Kraków, celebrate the dumplings’ rich history and regional variations. These events not only honor the culinary tradition but also showcase the creativity and innovation that chefs bring to modern pierogi dishes.

A Taste of Tradition

Whether enjoyed at a cozy family dinner or a bustling food festival, pierogi offer a taste of Poland’s heart and soul. Every bite carries with it centuries of tradition, love, and history. For many, the act of making pierogi is a way to connect with their roots, a ritual that keeps the past alive and flavors that remind them of home.

In the ever-changing world of cuisine, pierogi remain a timeless favorite, proving that sometimes, the simplest dishes are the most meaningful. From the rolling out of dough to the careful folding of each dumpling, making and eating pierogi is more than just a meal—it’s an experience that nourishes both body and soul. https://www.piast.com/pages/buy-pierogi-online