#paupiette

[currymanganese]

Legacy. You think about it?

And the Lord God caused a deep sleep to fall upon Adam, and he slept: and he took one of his ribs, and closed up the flesh instead thereof; And the rib, which the Lord God had taken from man, made he a woman, and brought her unto the man. And Adam said, This is now bone of my bones, and flesh of my flesh: she shall be called Woman, because she was taken out of Man. Genesis 2:21-23~

"Wait, so what was the best one?"

"Best what? "

"Best meal you ever had."

"Yeah, it was, it was Carmy's."

"I knew it. I knew it, yeah."

"Sydney: Hmm. He is really, really... really good."

"High praise."

"Yeah, but he's still a little bitch."

Inspired by my add-on to @espumado's thread here on the supernatural and mythological references in The Bear. @thoughtfulchaos773 @glitterslag @moodyeucalyptus @vacationship @ambeauty @lecham1644 @tinfishlove @whenmemorydies @brokenwinebox @glitterslag @tvfantic87 @augustmonsooning @devisrina @imliterallyjustablackgirl @angelica4equity @outmakingmoonshine @blackjack-15

[gingergofastboatsmojito]

The Marcusgate

It all started on a lazy Sunday, which was now Carmy's favorite day of the week, and with Syd and Carmy binge-watching Netflix's Blue Ribbon Baking Championship and remembering that Sandra Lee was a regular Bear's customer whenever she was in Chicago, so they pinged Richie to get her number and congratulate her for the show that Sydney was crazy about.

Syd maniacally took notes on all the recipes on the show and came up with variations of each that she planned to run by Marcus the next day. She was overjoyed when one of the bakers used lemon-macerated Concord grapes in his cake, and that excitement was quickly replaced by disappointment when that same baker was the first to leave the competition. And when she saw Sandra Lee in tears over a cheesecake, she knew she had to ask Marcus to add that cheesecake recipe to The Bear's menu as soon as possible, so she asked Carmy to contact Sandra and try to get all the intel.

In time, this led to all four of them starting a Blue Ribbon group chat that included Syd, Carmy, Sandra, and Marcus. They exchanged recipes and talked specifically about logistics to ensure plagiarism wasn't one of the ingredients when Marcus made The Bear's version of those desserts. Not only to avoid any potential legal complications that could affect the restaurant's or Marcus' reputation, but also because both Syd and Carmy knew that plagiarism was the fetish of those who can't, the lowest of crimes that only mediocre criminals commit, and they were way above that, as naturally so was Marcus. They also greeted each other on their respective birthdays and, of course, invited each other to dinner whenever that could be arranged.

One day, over one of those dinners that took place at Casa Sydcarmy, on a Sunday night when Sandra happened to be in town, she pitched an idea to the Michelin Star award-winning chefs: "What do you guys think of joining me as Executive Producers on my next project: Cordon Blue Ribbon?"

"Cordon Blue Ribbon?" Marcus was intrigued.

"You mean the Cordon Bleu version of your show?" Syd quipped.

"Exactly, and only Michelin Star award winner pastry chefs could compete on it and the prize would be a million dollars, instead of just $100K." Sandra's eyes met Marcus and stayed laser-focused on him.

Carmy was still silent and in disbelief when he looked at Marcus with a mix of curiosity and shock on his face, to know what he had to say to that.

"Sounds interesting..." Marcus added as he popped a mini cinnamon churro in his mouth, courtesy of Sandra who knew better than to show up empty-handed to a dinner party thrown by 2 Michelin Star award chefs.

"That's what I told my manager! When she came up with the idea, I was super interested right off the bat. You'll see, I have a 3-year contract with Netflix, and making another Pie Blue Ribbon cooking show wasn't going to cut it. It was more of the same, and innovation is a must in television if you want to stay relevant."

"You should know... having an Emmy under your belt, right?" Syd fangirl had entered the chat.

Sandra laughed and graciously accepted the compliment, meanwhile, Carmy had no idea what the ladies were talking about because he had never watched one of her shows before Syd came into his life, let alone a daytime Emmy award show.

Sandra went on and kept focusing on Marcus.

"So we decided to bring in more award-winning chefs and raise the stakes for this next project. That was the only way we could get the million-dollar prize approved. So... what do you think Marcus? Would you be on board? Would you be interested in competing for a million dollars?"

Marcus looked at Syd and Carmy, like asking for their greenlight and they both smiled and silently agreed.

So it was settled and when the show happened, he was going to be there, front and center. Sandra assured him.

Fast forward 6 months and the pre-production of the contest was being kick-started in Los Angeles.

Syd and Carmy declined the offer Sandra made them to be Associate Executive producers of the show so that Marcus could be a participant and no conflict of interests compromised him. Marcus, in exchange, offered them a cut of the prize if he won and Syd and Carmy agreed to only take credit on social media about being his sponsors and mentors but vehemently declined every penny he offered.

"You owe us nothing, Marcus, this is all you," Syd said.

"What are you talking about? Carmy believed in me when all I knew how to barely make were buns and you pushed me to be better, Sydney, to push myself. I wouldn't have gone to Copenhagen if it weren't for you, guys..."

"But because of your amazing work we also got a Michelin Star, Marcus. That star was a team effort, you're one of us. That's more than enough payback if you ask me." Carmy clarified with a: "Period" tone.

Marcus heard the subtext and was quick to be on the same page "Heard, chef."

Shortly after Marcus was wowing the judges with his creations, all 100% by Marcus Brooks. He took no inspo from the recipes he got from the chat he shared with Sandra, Syd, and Carmy. His only inspiration came from his loved ones, his affections, and people that he had met along the way and that had had a true impact on his life. Including Luca and Michael.

Marcus slayed the competition one killer dessert at a time.

There were 9 rounds and the grand finale. The level of complexity was evergrowing.

Marcus was a serene force of nature on that set.

He bagged the first round with a peach pie served in a sundae dish with a scoop of lemon buttermilk gelato at the base topped with balsamic caramel sauce and a half-moon shaped, fresh peach hand pie. The hand pie was hot, just out of the oven so the contrast between that and the ice cream was what really got the judges. They were amazed by Marcus' talent, from day one and knew he was final-round material from the get-go. There was no doubt about it in their minds because he was not only incredibly skilled but also calm and focused. He didn't falter under pressure.

The second round was also in Marcus' pocket when he served a petite croissant over a brass cooling rack dotted with Pearl sugar and honey filled with a gooey Délice de Bourgogne cheese and finished at the table with black truffle, inspired by Chicago's Kasama. The judges' feedback was amazing. They said it was exquisitely clever to use this as a cheese course. "The technique and execution were exemplary," they assured.

Then it was the turn of the most luxurious and rarest ingredient of them all: Criollo.

For those viewers at home who may have not been too familiar with this ingredient, Sandra gave a brief presentation:

"Criollo is a very rare and precious variety of cacao that was at risk of extinction for many years. It is the cacao of the Mayas and the Aztecs, the cultivation of which has been progressively abandoned owing to its low yield. It is a delicate cacao and makes up just 0.01% of global cacao production. Tonight, our chefs will use it as the primary ingredient to bring us the Wow factor we are looking for and that will earn them immunity in the next round. Let the Criollo games begin!"

With that, Sandra dismissed the participants and allowed them to go to their stations to start working their magic. They only had 50 minutes to make it happen and make it count.

Marcus decided to go with something a little bit different. He crafted his chocolate pyramid with a creamy ball of guava sorbet and a tasty coconut foam. He also crowned it with a thin sugar collar sprinkled with sesame seeds, flecks of red chili, and a little black garlic, providing complementary flavors and a subtle warmth too.

Immunity was his bitch.

For the next round, seeing as he was untouchable he decided to go rogue, he had the liberty to make whatever he wanted so he decided to make what he called: "Dreaming of Lod Chong". The judges were blown away when he served his creation in a small bowl that displayed this square of pandan parfait in a sauce of salted coconut cream. Marcus added specially treated crushed ice as a final flourish, too. Those little ice pieces looked exactly like diamonds. It was an unexpected success, expertly balancing sweet and salty notes. "The ice also added great texture. It was a solid finish.” That was what the judges had to say about it. Again, Marcus blew them away.

He kept advancing to the next rounds till he got to the semi-finals and the judges put the chefs through the wringer like never before.

The assignment was to make the outside of the dessert look like the main ingredient on the inside. The goal was not to sacrifice flavor to achieve uncanny and realistic resemblance, plus never losing sight of creativity and originality.

Most contestants failed the test because they presented obvious desserts that anyone could find in any respected bakery.

But Marcus, Marcus Brooks told a different sweet story with his dessert. And it wasn't even that sweet. It was acid and sweet and perfect.

Mojito Pie.

This was a memorable pie, the judges said. It had a buttery graham cracker crust topped by a very light lime and mint mousse that was dusted in lime powder to resemble an actual lime. This was served with a lime sorbet and spritzed with rum.

"It was adorable to look at and even better to eat," Sandra concluded.

That pie granted him a spot in the final.

Marcus was tense for the first time ever in the competition. He hadn't been that nervous in a long time. It was unlike him to be so high-strung.

Two days later, when the final episode of the show was being shot, Syd and Carmy surprised Marcus and showed up at the studio, along with Chester, for emotional support. The Bear was closed, Marcus was that important to them. The only other time when the restaurant was closed was on the occasion of Ever's funeral service.

Now it was Marcus' turn to be blown away. He was over the moon. And Carmy tried to give him some sort of pep talk but all he managed to say was: "You're already a winner, Marcus, just don't fuck it up and you'll be fine."

Syd dramatically rolled her eyes at Carmy's words and added: "Marcus, don't think about the prize ahead, think about what you've accomplished so far. You got this. And we got you."

Marcus smiled at her kind words and then the little moment Syd and him were having was interrupted by Chester's heavy palm on his back that sounded like a slap but was meant to be supportive and encouraging.

"My man! The million-dollar chef!"

"Not yet, Chester. Not yet!"

"What are you talking about?! That big fat check is yours, Marcus. What show have you been watching? They freaking love you, man. This finale is just paperwork, go get 'em!"

Marcus couldn't help but snort and nod. "Will do, Chest, will do, thanks, man!"

So, when the judges announced it was showtime, Marcus' entire life as a baker flashed before his eyes.

The final assignment was a triple one: They had to come up with a 3 step-sweet menu inspired by their past, present, and future as pastry chefs. And there was a catch: The future had to be a sweet version of a savory dish and look on the outside like its original savory version. They only had 3 hours to complete all 3.

Marcus knew he could pull a trifecta off, but he was afraid that pulling it in only 3 hours was pushing his boundaries as a baker a bit too far.

He went for it anyway.

For the past version of himself as a pastry chef, he decided to make "The Sydney's Donut", which was nothing but a Copenhagen-inspired and elevated version of the donut that Carmy had destroyed like a little bitch. That one was easy but he elevated it by presenting it on an edible marshmallow carved bowl.

Marcus' present at The Bear after winning a Michelin star was far more fancy, so he served the judges a "Turkish Delight, Almond, Manjari, Chocolate, and Rose." This chocolate bar hid a light, creamy chocolate center with a lovely layer of almond panna cotta. Arranged on top were Turkish delights, almonds, crystallized rose petals, and a quenelle of silky smooth almond ice cream. This dessert was currently part of The Bear's menu and it was the most popular choice among its customers with a sophisticated sweet tooth.

For the future, Marcus took inspiration from Syd and Carmy as a whole, and their collective impact on his life. Their love inspired him and so did the invisible string that seemed to connect them long before they met. When Marcus heard the whole story about Sydney's favorite meal and saw the pictures she had taken, he was deeply moved by it because it looked like Carmy had literally put his heart on the plate for her and it was exactly the kind of story that his mom used to love and cherish. So in honor of Syd and Carmy's love story and of his late mom, to whom he was going to dedicate the victory if he took the prize home, Marcus decided to make a fake heart-shaped Paupiette of hamachi with blood orange sauce. For the Paupiette of hamachi, he used molded white chocolate that he wrapped in a fine vanilla crepe and carefully colored with some cinnamon powder for it to look precisely like the original fish. The blood orange sauce was based on its original recipe minus the garlic and the chili flakes and he elegantly topped all that with a thin sweet potato chip sprinkled with sweet chili flakes to replicate the exact aesthetic of the fateful dish that proved to be Sydney's favorite.

The alchemic reaction was epic when the judges tasted that masterpiece. There was no more contest and the other two chefs knew it even before the unanimous verdict was announced.

All 3 of Marcus' works were mindblowing but the Paupiette of hamachi with blood orange sauce was not only flawless, but its appearance was exactly the same as Carmy's dish. There was no way to tell them apart.

To wrap up the award ceremony and his acceptance speech Marcus was asked to say a few words about each dessert on his menu and go over the reason behind each choice. When the time came to explain why he had chosen to make his own version of Paupiette of hamachi with orange sauce he said that Sydney, his mentor, and friend, had confided in him a long time ago that the best meal she had ever had was that dish, by Carmen Berzatto, back in NYC when he was the best CDC in the world and they hadn't even met yet. Marcus went on to mention that Carmy, or "Bear," as he called him, was also his friend and mentor and that without them, he probably wouldn't be there. And that he was forever thankful to both.

Carmy was saucer-eyed, he had no idea that he had made the best meal she had ever had. A dish he instinctively made for her, breaking all the rules and defying his boss' direct orders.

Syd looked at Carmy with that intense yet sweet but never condescending look she reserved for him only and took his hand as she smiled at him and tightened her grip.

Carmy smiled back and then re-directed his attention to Marcus when he elaborated on the background story of his winning dessert when Sandra said: "Wow! That is unbelievable and disarmingly sweet! You're telling me he made the best meal she ever had before they met and now they are husband and wife?!"

"Yes." Marcus smiled and looked at them.

Sandra was beside herself and declared: "That's the most romantic story I ever heard! Did Sydney just tell you one day: 'Oh by the way, Paupiette of Hamachi with blood red orange sauce is my favest and Carmy made it for me before we met in New York when he was the best CDC in the world?' Just like that? Is that a story she just tells everybody to, I don't know, break the ice?"

Marcus was finally loosening up and laughing out loud and he casually said: "No, no, we were having dinner at her place and..."

Carmy didn't hear what Marcus said next, he just looked at Syd as if he had just been shot and was bleeding to death right before her eyes and went: "WAIT, WHAT?!!?"

A/N: This fic was inspired by that Netflix baking show that I just binged entirely in 2 days over the weekend and Marcus' recipes come straight from the Michelin Guide because I can't even make French toast... My meta on the dish is embedded in the first mention of it.

Enjoy! 💋

[pory-z]

it's pretty cool that my mom moved to my city but it's also a grave mistake on her part because now she'll have a parasite coming to eat her delicious food every day and i have her keys so there's nothing she can do to keep me out

[kris33390]

Paupiettes de veau

Quand je les prépare moi-même, elles sont plus difficiles à réaliser. Deux difficultés, l’enveloppe et le contenu. C’est difficile de trouver du veau fin et tendre, alors je prends des escalopes de dinde et ça a moins de goût. Pour la farce c’est pas évident non plus, le farci acheté en barquette ou en boucherie est plein de morceaux de gras. Donc aujourd’hui je les ai achetées toutes prêtes en…

[moonsworndandelion]

Bon même le karma a du trouver que c'était too much : alors que je partais à pied, j'ai vu passer un bus d'une autre ligne ... qui était exceptionnellement dévié et qui m'amenait au même endroit que celui que j'ai loupé.

J'ai quand même du courir pour l'avoir, vu que j'avais commencé à partir à pied, mais silver lining I guess.

Putain de matinée de merde RAAAH

Chuis a la bourre parce que j'ai le ventre en vrac

Jvais au bus, 7 min - mieux vaut attendre que d'y aller à pied.

Bien envie de m'assoir, mais c'est le marché aujourd'hui et y a trois petites mamies et leurs courses sur le banc - pas grave, je vais tenir 7 minutes.

Le bus arrive au bout de la rue, je prépare ma carte de bus... qui n'est pas là.

Fuck elle a du rester dans mes poches hier. Et j'ai même pas ma CB.

Je tente le tout pour le tout, et court chez moi la récupérer - j'habite juste à côté, sur un malentendu ça passe. Je mise tout sur le feu du carrefour et les petites mamies fatiguées qui mettent du temps à monter.

Je cours, je monte les marches quatre à quatre. Déverouiller la porte, pêcher mon pantalon dans la panière à linge sale, lui fair eles poches, verrouiller la porte.

Je ressort de l'immeuble juste à temps pour voir le bus quitter l'arrêt.

Putain de matinée de merde.

[whenmemorydies]

Blood ties and lineage.

Carmen @ Ever

Carmen @ Eleven Madison Park

Sydney @ The Bear

Its a fennel allergy. Sub blood orange.

3x01 Tomorrow, The Bear

Bonus:

3x01 Tomorrow: Carmen @ Daniel (pictured here with Daniel Boulud, recreating Boulud's actual Crisp Paupiettes of Sea Bass in Barolo Sauce which he described as "a succession of inspiration.")

3x01 Tomorrow: Carmen @ Eleven Madison Park

2x09 Omelette: Sydney @ The Bear

3x02 Next: Carmen @ The Bear

[a-miss-e-dew-cation]

Sooooo distracted

I'm underway writing some one-shots as part of the Eight Days universe but between doing so and watching Love is Blind, now I want to write an AU in which SydCarmy are contestants on LIB!

Some possible plot points include:

Syd joining with the goal of just finishing the dating in the pods phase as there is a weekly fee that could help with paying off her Sheridan Road loan

Carmy joining cause why the fuck not and of course, The Beef debt/promoting the sandwich shop

Marcus and Luca being the other connections of Sydney but they actually enjoy their post-pod convos together more 👀

Claire being a contestant and Syd's confidant during the pods phase. Claire's also feeling a connection with Carmy, because she finds out it's the guy she crushed on in high school. Her wonder over this "sign" makes Sydney doubt her growing feelings for Carmy

Oh and new [made up by me] rule from production: no mentions of last names to lessen conversations about appearance (I introduced this because paupiette of hamachi with blood orange reduction is canon in this fic)

Engagement will happen, Sydney is shocked it's her idol/culinary crush (yep, our classic girl in denial even if Carmen is such an uncommon name for guys)

Post-pods drama! C/O Claire and her (one sided) attraction to Carmy (I'm afraid she's not getting a kind edit here)

Bonus! Emmanuel interrogating Carmy!

Talks of setting up a restaurant, of course.

Should I give it a go? Oh wellllllsssss.... In the mean time, if you haven't read Eight Days, maybe it's something you'd like to check out and if you have (and liked it), send me your one-shot requests, whether it be an exploration of a part that happened during the fic's timeline or a post-Eight Days (or pre-last chapter) storyline (not me asking for more inspos when I'm still in the process of finishing the FIRST one - first of many I hope).

[thethirdromana]

Anatole's menu

Consommé pâté d’Italie

Paupiettes de sole à la princesse

(this is à la Normande but you get the idea)

Caneton Aylesbury à la broche

(I think rôti in French and à la broche refer to similar cooking methods, but this does also seem to be served with a roti, as in the flatbread)

Looks pretty good, I can see why Aunt Dahlia wants to snaffle Anatole for herself.

[kyloknightren]

since i don’t believe sydney would outright say that she ate that paupiette of hamachi blood orange dish i think it would go like this

carmy gives the new menu and it has the meal

sydney stares at it

and carmy asks what's wrong

nothing the blood orange sounds great

better than fennel

[overcomethecurse]

Snapshot 29

Tôi mới nhận thấy ánh mắt mình đã từ bao giờ thấp thoáng dáng vẻ cam chịu. Khó mà có thể nói rằng điều gì là nguyên nhân nếu chỉ nhìn qua, nó có thể là vất vả, nó có thể là lo âu, hoặc nó cũng có thể là nỗi đau khổ không khác biệt của việc đã chịu đựng quá nhiều. Điều này sẽ xảy ra cùng với thời gian có lẽ? Băn khoăn là điều không thể tránh khỏi. Tôi bật cười với bản thân.

Tôi đòi hỏi rất ít từ cuộc đời, và kể cả với chỉ ngần ấy, cuộc đời vẫn từ chối tôi. Một cánh đồng bên cạnh, một tia nắng mặt trời, một chút yên bình cùng với bát cơm, không bị cưỡng ép tồn tại, không phải đòi hỏi người khác và không bị người khác đòi hỏi. Chỉ ngần đó thôi. Mà cuộc đời từ chối tôi cái cách chúng ta từ chối một kẻ ăn mày, không phải vì chúng ta bần tiện, mà là bởi vì chúng ta đơn giản không đáng để rút ví ra. 

*

Nếu sự thật là điều chúng ta tìm kiếm, thì cuộc đời sẽ đưa chúng ta đi một hành trình rất dài tới giới hạn của cô đơn, và bỏ lại chúng ta bên lề đường với sự thật và không gì nữa. 

*

Mặt trời lặn xuống biển như một đốm lửa tàn đang hấp hối. Biển và trời gặp nhau trong một cái ôm thật dài, bảng màu đỏ thẫm và tím loang lổ của bầu trời dần chảy vào cái màu xanh bất tận của đại dương. Những con sóng, chậm chạp và u ám, vỗ vào bờ giống những tiếng thở dài hơn là tiếng gầm, như thể chính đại dương đã mệt mỏi với công việc lao động vĩnh cửu của mình. Những cái bóng dài ra, trườn qua bãi cát như thể chính mặt đất đang vươn ra để đón lấy ánh sáng cuối cùng của ngày. Ban nhạc sống chơi sai vài nốt, còn đĩa paupiettes thì hơi mặn. Tôi hờ hững nhìn cặp bàn bên cầu hôn.

Những kẻ bi quan cho rằng hoàng hôn không phải là khoảnh khắc suy tư thanh thản, mà là khúc dạo đầu cho thinh không đang xâm lấn, một lời nhắc nhở rõ ràng về bản chất phù du của ánh sáng và cái bóng luôn hữu hình rình rập ngay bên kia. Đó là một cảnh tượng nói lên nỗi sợ hãi hiện sinh, về sự mục nát không thể tránh khỏi đang chờ đợi mọi thứ, được ghi lại trong ánh sáng đang lụi tàn của một buổi tối bị bỏ rơi. Giống như điềm báo về nỗi kinh hoàng không thể tránh khỏi của màn đêm, một lời nhắc nhở về bóng tối nằm ngay bên kia bức màn ánh sáng mỏng manh.

Nói một điều cho tôi, hãy nói rằng tôi vẫn luôn mơ màng. Sóng uể oải dạt dào, bữa tối cũng đã đến hồi kết, tôi thấy lấp lánh những vì sao.

*

Tôi không phải là gã ngốc mà ngồi hát cho em về những vì sao. Nhưng hôm nay khi nghĩ về em, tôi thấy chúng vì ghen tức mà rơi xuống mặt biển.

Em thường vô hình lẩn khuất trong tâm trí tôi như một lời thì thầm tinh tế cho những gì có thể đã và sẽ xảy ra. Với tôi, em tồn tại trong những thoáng mơ màng, trong cái xì xào của của gió khi mơn trớn hàng cây, trong cái thủ thỉ xa xăm của sóng biển. Mỗi khoảnh khắc, mỗi âm thanh, dường như mang theo một mảnh của em. 

Cân bằng tinh vi muôn thửo của màn đêm bị xáo trộn ngổn ngang như thể mê cung trong tôi. Đôi khi tôi không hiểu vì sao em làm những điều em làm. Như thể tôi và em là hai vực thẳm, tôi là mặt giếng chăm chú ngắm nhìn bầu trời em. Tôi có xem cái anime này tên là  Frieren - trong đó các sinh vật phép thuật sống lâu hơn con người nên cách họ trải nghiệm thời gian cũng khác biệt. Có lẽ cũng vì thế, cô phù thủy nhỏ. Tôi đã chạy trốn thời gian để tới gặp em đó.

[falllpoutboy]

No romantic hints from Sydcarmy??? I don't know about you but the scene under the table, Sydney in the middle of the Clairecarmy footage, the heart of three swords, Syd calming Carm from her panic attacks, the sauce inspired by Syd's scarf, Syd eating the paupiette of hamachi with blood orange of Carm in NY are enough subtle clues for me to believe that Chris has a beautiful story in store for us between them. I still trust that we have Sydcarmy even s4 is the last season.....

🤞🏾🤞🏾🤞🏾

[gingergofastboatsmojito]

Paupiette of hamachi with blood orange sauce ❤️🍊🐻

Blood oranges are the culinary representation of the adage "Don’t judge a book by its cover."

Source: Michelin Guide

Blood oranges thrive in temperate climates.

Blood oranges are believed to have first been cultivated in Sicily as far back as the ninth century when only royalty had access to them. 

Am I the only one who is kinda getting the idea of why they chose that dish to be the Sydcarmy dish? Why they chose the blood orange to be the red string of fate that led them to one another?

If you judge Sydcarmy by their outward appearance alone, they may not work as a pair. If you judge the situation they are in (business-wise/professionally), it's definitely not the best idea, certainly not "convenient" to sh*t where you eat, right? And that's not mentioning everything else they have against them, aka: mental health, avoidance, family, etc. But they go way deeper than that.

The climate they are always in, one way or the other, can be described in 2 words: hot water.

Right now things are temperate, at best. Red hot at worse. And at some point, things will get hotter between them, I'm sure.

And lastly, Blood oranges have an Italian origin, like the most excellent CDC, at the most excellent restaurant in the USA, and were meant for royalty. Sydcarmy is royalty, they certainly aren't "common". And once they reach for the star they're chasing, they will join culinary royalty as well.

Too many parallelisms for this ingredient to be chosen randomly.

Not to mention the most obvious connotation of BLOOD, which is FAMILY, the leif motive of the whole show, and the point of THE TREE behind Syd.

So, allow me to read into the reason why Storer decided that the best meal Syd ever had and the dish that instinctively, or BY HEART, Carmy made for her, breaking all the rules and serving her his own ❤️ before they even met in person, is Paupiette of hamachi with blood orange sauce and not something else.

Remember to follow my tag #Gingerpovs 💋

[kaifougere666]

what would azalee think of planetary GO! by mcr?

(dsl ya flemme d'ajouter accents francais sur mon ordi ;-;)

(Tkt paupiette)

Azalée would def enjoy that. Not her prefered type of song but a few of her friends listen to that type of things so she wouldn't mind listen to it ! :]

[brendtjacob]

Chicken Paupiette In Chuncky Capsicum And Tomato Sauce With Seared Shitake Mushrooms. #food #foodspotting, #foodgalore, #gastronomicdelight, #yummy, #foodies, #foodtrip, #foodporn, #foodgasm, #foodstand, #foodstagram, #diningathome, #homecookedmeal, #homecooking, #mycooking, #myrecipe, #myhomecooking, #cookingathome, #foodpics, #cameraeatsfirst, #foodphotography, #foodphotographyandstyling (at Paris, France) https://www.instagram.com/p/CpD5ukBIJqr/?igshid=NGJjMDIxMWI=

[itsbasicallyabechoblog]

J'ai publié 957 fois en 2022

C'est 957 billets de plus qu'en 2021 !

211 billets créés (22%)

746 billets reblogués (78%)

Les blogs que j'ai le plus reblogués :

@moobrvoobl-moobmoob-oobmpoobroom

@cyareclones

@one-happy-silent-geek-girl

@paperback-rascal

@itsbasicallyabechoblog

J'ai étiqueté 365 billets en 2022

#every talks - 196 billets

#star wars - 125 billets

#star wars oc - 102 billets

#eunji beryl lee - 63 billets

#beryl - 63 billets

#every's life - 59 billets

#becho - 51 billets

#every got flagged - 46 billets

#genshin impact - 40 billets

#kana - 38 billets

Longest Tag: 138 characters

#i just see a piece of art with him and become addicted for like five minutes and feels the need to look for more art of him gjkglgjjhghgtt

Mes billets vedette en 2022 :

n°5

Me : I'm gonna write a Chili short fic, it's gonna be fun :D Me two weeks later : Actually what about I don't do it, I suck at writing anyway :D

Aka, I need motivation :'3

23 notes - publié le 24 avril 2022

n°4

Me watching Obi-Wan and Cody during ep5 if season 2 of TCW : Aaaaah couples 💕💖❤️🏵️🌺

23 notes - publié le 3 septembre 2022

n°3

Hi, I am a french person playing Genshin Impact and as such I have a bunch of stuff I'd like for Fontaine, here are some (more or less possible lmao)

Saints equivalent, like Hydro visions barer that illustrated themselves in some cool and now they get to be on stained glass and all

Pretty castles and architecture, it's gonna be inspired from 20's, there litteraly so many possibilities, don't mess this up

I can't wait for the outfits, like I said Fontaine is gonna be inspired from France during the 20's known as the "année folle" get ready for 3 pieces costumes and glittery dresses everywhere

FOOD, give us croissant, milefeuille, pain au chocolat, poppiette, beouf bourguignon, fondue savoiarde, raclette, you can do this Mihoyo I know it

Make the administration a mess, make it so that no one understands shit to how it works, I want my "milefeuille" of administration, I want communes, inside of communnauté de commune, inside of regions, inside of departements, I want Paimon to be confused

I want french names, that aren't too cliché/known (pls no playable Jean-Pierre, pls no plyable Jean-Pierre, pls-) theres such a variety of names here, you can choose the pretty ones for once

I want lawyers everywhere! This is more about the Hydro Archons ideal being Justice than me being french, but still

29 notes - publié le 27 mars 2022

n°2

With Sumeru, Fontaine and Natalan slowly approaching (mostly Sumeru) I have lots of expectations for Mihoyo

Because most of the places/countries they take inspirations from have a lot of stereotypes, very used in pop culture and I hope Mihoyo is able not just distance from that, but also to not whitewashe peoples from Sumeru and Natlan

And it goes the same for players, if I hear any jokes on the names of any characters from there, or disrespect for any of these places or the real places/peoples they take inspirations from I will riot and turn all of ya'll to paupiettes

52 notes - publié le 16 mars 2022

Mon billet n°1 en 2022

Anyway the real writer experience is actually fully writing a scene in your mind while trying to sleep but being so scared to forget it you have to write it, except you don't have your phone so you grab a pen and a notebook and start franticly writing knowing you're gonna have to re-type all of that...

74 notes - publié le 30 septembre 2022

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[itslegribou]

Paupiette la chatte, Paris IIIe, octobre 2024.