#so i’m not allowed to add salt to my food and i have to do exercise. which is going to be interesting with the aforementioned fucked up knee

[fingertipsmp3]

Just an fyi my doctor told me I’m not allowed to eat salt anymore so if you find me angrily eating unsalted beans or potatoes, you can blame her

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[nobrashfestivity]

24 Hour Red Sauce

Since I am making this right now as I type, I thought I would share one of my sauce recipes. The long cooking time may seem daunting but that's also what makes it difficult to mess up. There are probably typos and I never before have written this down but here it is.

24 hour red sauce

People ask me sometimes “How did you make this sauce?” and I usually say something like, “Well, I cook it a really long time.” But now I will share, roughly, how I do make that sauce.

In spite of my part-Italian family, This is my recipe not a family one. My mother and Italian grandmother showed me how to make sauce but frankly, theirs was not that great. Okay, serviceable, not amazing. Perhaps, like many people I learned to cook at an early age because I didn’t like other people’s food. I went to one of those terrible schools where they would make you eat what they gave you. I’m stubborn and refused their overtures, and as I went forth in life I said no to many things. and thus never developed a taste for them. I’m basically the opposite of Anthony Bourdain.

Because I am a vegetarian, I would bring Lasagna or the like to holiday meals for friends and family and over time I endeavored to make a sauce that would stand up in lasagna, stuffed shells or other sauce killers. I make other sauces but this is the favorite of my friends because, I think, the long cooking time makes for a complex flavor.

I’m not the New York times, so this is a little rough in terms of measurements but the beauty of red sauce is that you taste as you go.

-7 tablespoons extra virgin olive oil (I use Tuscan olive oil such as Vetrice for critical stuff but it can be waste of money in long cooking sauce. Any good olive oil with a little bite will work)

-2 28 oz cans of Bianco DiNapoli crushed tomatoes. (you can also use San merican, Mutti or what have you, but I like these best)

- 14 ounce Bianco DiNapoli whole tomatoes (opinions differ on crushed vs whole, I use a mix)

-25-35 cloves fresh garlic, finely chopped

-½ to 3/4 oz fresh basil leaves, chopped (this depends on how many stems you get and how pungent the basil is)

-Vegetable broth (this will add salt, if you want less salt use low sodium broth. If you’re not a vegetarian, you can use beef or chicken broth too).

-Full bodied red wine, like Cabernet, Merlot or Rojas. Don’t break the bank but don’t use something disgusting, you’re eating this.

-1 dried bay leaf (yes you have to)

-¾ teaspoon crushed red pepper (I use a whole teaspoon actually)

-½ teaspoon coarse ground black pepper

-1 medium to large sweet onion

Get a big sauce pan because red sauce will splatter as cook it and it's easier if that doesn’t end up on your stove.

Chop the whole tomatoes (I do this by hand but you can use a food processor) set aside in a bowl.

Under low heat, put the olive oil in and add the garlic and the red pepper, saute a little until the garlic becomes a little glassy.

Add the crushed and chopped whole tomatoes, increase the heat to medium. Set aside the cans.

Peel your onion (you can use two if they are small) and chop it in half. Now look where the sauce comes up to in your cooking pot. Make a little mark (obviously on the outside) of your pot or just wing it.

Fill one empty can half way (14 oz) with vegetable broth and slosh it around to get the remaining tomatoes out of it. Add the black pepper and bay leaf and pour into the sauce.

Fill the other empty can half way with red wine (also 14 oz), a Cabernet is good here, slosh it around and add to the sauce. Now you have wasted nothing except your life cooking this sauce.

Add the two halves of your onion to the sauce. Stir in about half the chopped basil.

Cover the sauce with a lid with a hole in it or half cover it allowing some steam out and turn the stove way down below a simmer. You should even being seeing regular bubbles I the sauce at first and they shouldn’t be appearing rapidly ever.

Every hour tell Michael to stir the sauce (or do it yourself)

Pour a glass of wine and drink it.

Cook it half covered for 4-6 hours on as low heat as possible. You should see occasional bubbles. If the cooked sauce falls below the line you made on your cooking pot, you’re cooking it too fast, but no matter, if that happens, add a cup of 1/3 wine, 1/3 water and 1/3 broth and stir it in. Taste the sauce, it should be pretty good.

Go to bed and out the sauce in the ice box (My grandmother said Ice Box, refrigerator is what it means).

When you get back up in the afternoon (if you get up early, who even are you) uncover the sauce and put it back on low heat simmering or below. Add another two cups of the wine-broth-water mixture and cook for another 5-8 hours. Remember to stir.

When the sauce tastes amazing and you can’t stop tasting it, remove the onions and bay leaf and throw them away. Turn the stove off. Add the rest of your fresh basil and stir it in. You don’t have to use all the basil but basil is not a bad thing. Let the sauce cool for at least an hour. Serve or store. Drink the remaining wine.

It’s actually difficult to ruin this sauce if you follow these guiding principles-

1- You want roughly the same amount of sauce you started with before you added the liquids (wine, water and broth). So you want to see about 50-65 oz of finished sauce depending on how thick you like it.

2- Cooking the onions provides the sweetness to take the acidity out of the sauce, if it’s not sweet enough to can add another onion but it should all even out with more cooking. More sugar will be released from the onions over time. The sauce should be spicy and somewhat strong and acidic but also smooth and flavorful. Add more of your liquids if the sauce is too thick, cook more if it’s too thin. Don’t use sugar.

3- The red wine is a big flavor in this, the alcohol will cook off but flavor is part of the dynamic. Sicilians will tell you to use paste, but that’s a different sauce.

4- I cook this sauce for as long as 24 hours but you don’t have to to make it good. It depends a lot on how high your heat is, how much liquid you use etc. but I would recommend no less than 7 hours of cooking. Otherwise the magic doesn’t happen.

5- Make this often, tweak to your taste, you will return to it each time affirming its power to sustain you in a harsh and unkind world.

[thecrystalquill]

Hi again!

after a lot of thinking, i would like to ask you to write for Percy Jackson. Like a cute winter day or something where Reader and Percy just do cute stuff together.

maybe they cook/bake together, idk. if you need more to this you can tell me and i'll try to think of something more to add.

I went with Apollo!reader bc I’m biased. Hope you like it :) also very excited for my first post in the pjo fandom!

Also I’d like to thank my adhd for allowing me to write about my favourite demigods more accurately lmao (bless uncle Rick for making them like me 🥲)

(Book) Percy Jackson x Apollo!reader fluff

•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•

It was December. Persephone had been long reunited with her husband, and her mother - still bitter about their arrangement - let the world know of her sadness.

There was snow at Camp Halfblood, and the demigods who remained were enjoying it fantastically. All except the remaining children of cabin seven. With the sun weak and the weather cold, they seemed to slump about with low energy, no matter how they tried. Seasonal depression was often a little worse for children of the sun.

Which was why (Y/N) was glad to have Percy.

“What’s going on? Where’re we going?” She asked, letting him drag her by the arm through the snowy paths.

“Well, if I told you it kinda wouldn’t be a surprise.” He grinned that big stupid smile he reserved for occasions like this. He pulled her towards the kitchen, eager to see her reaction.

They entered the kitchens and (Y/N) saw before her a table arranged with bowls, utensils, and more ingredients than she could imagine using in a single recipe, along with three cook books all open at different pages. “We’re…baking?” She asked, kicking off the snow from her boots before she approached the display.

Percy rolled his eyes. “Oh, actually it’s a science experiment - I thought we’d have a try at making a bomb.” He sassed, ignoring the light slap to his arm and instead opted to help his girlfriend out of her coat. “I thought we could make a pie?” He explained, though it sounded more like a question.

(Y/N) smiled; it was times like this that she felt so lucky to have someone like him. “What kind?”

Turning to the pantry, Percy rummaged through for options, coming up with a bag of apples, a sack of peanuts, three oranges, and a black banana. “Uh… apple and cinnamon?”

At that moment, it could be a mud pie for all she cared. “Sounds perfect.”

Within ten minutes, they’d gotten everything together and started on the dough. Flour, water, salt, sugar, and butter. Easy.

“Why is it so… gooey?” Said Percy with dough stuck all around his fingers. “Am I not kneading it enough?”

(Y/N) looked into the bowl to assess the problem. The consistency was definitely off. “Maybe just add some more flour?” She suggested, grabbing a handful from the paper bag at her side to throw in the bowl. Only, she also threw about half of it all over his jeans.

“Hey!” He exclaimed, jumping back and almost dropping the bowl. He pushed as much of the sticky dough off his hands and grabbed some flour to throw back before she could defend herself.

“What’re you doing? Stop!” She squeezed, but laughed despite the powder on her shirt.

He did as she said, but the mischievous spark in his eye remained.

When the crust dough looked… good enough, they split it in half and rolled it to the size of the pie dish. They chopped and sugared the apples as the recipe said in the blue (or was it the red?) cook book, and Percy added the cinnamon until his heart told him to stop. (Y/N) mixed the filling while he preoccupied himself with decorating the edges of the crust. Her eye wandered as she stirred and listened to Percy talk about fun words he’d heard of in German (how did they get onto that topic, anyway?), until she saw an open cupboard with a tub of food dyes. Curiosity got the better of her, and she snuck a peak while her boyfriend was distracted. Red, purple, yellow, pink, green… why did they even have so many?

She grabbed two and sneakily poured them in - maybe a little too much, but Percy wouldn’t be distracted for much longer - and took her chance while Percy adjusted the oven. In the filling went, and she hurriedly covered it with the pie top.

“Hey, that was fast.” Percy complimented, unaware of the sly adjustment to the mix. “Just gotta put some holes in it and glaze the top with milk and sugar.” He smiled and picked up a fork.

“I’ll do it.” (Y/N) said, and Percy was more than willing to let her, happy to see the beautiful smile on her lips.

When the pie was finally in the oven, they let out a breath and leaned against the messy table. “Do you have a timer?” She asked.

Percy looked around but came up empty handed. “Nope. But it’s fine, the book says thirty minutes. We’ll remember.”

Famous last words.

Forty-eight minutes later, they scrambled to open the door and hoped with fingers crossed that it wasn’t burnt. Fortunately, luck was on their side; the edges were too brown and the top had started to darken more than the recommended golden colour, but it was salvageable.

The pie was sat on a wooden serving tray in front of them, and the couple pulled up some chairs. They’d worked up quite the appetite.

(Y/N) pulled out a knife from a draw and handed it over. “Would you do the honours?” She asked, and Percy bowed his head as he took it.

He licked his lips a little as the knife cut through the crumbling crust, and proudly pulled back the slice to see its sweet appley insides, chunky and sugary and… brown? “What the hell? Why’s it look like that?!”

(Y/N) looked around to see from his view and groaned. “Aw dam,” she sighed loudly, “I tried to make it blue.”

“You did?” Percy asked, and smiled anyway when he saw the frown on her lips. “That’s okay, it’s the thought that counts. Let’s just try it.” He said as he reached for some forks and handed one over.

They tapped their forks together and tried it at the same time. For a moment, it tasted pretty good.

And then that moment ended.

“Why does it taste like that?” (Y/N) said with a scrunched face.

“I don’t know! We followed the recipe…” Percy reached for the book and checked the ingredients. “See - five cups of flour, a pinch of sugar, two teaspoons of salt—“

“Woah, how much?” (Y/N) interrupted.

Percy held up the green book in his hands. “That’s what it says. Page thirty-one, ingredients—“

He was right, (Y/N) realised, the book did say that. Only, it was the wrong book. “Oh, Percy, that book’s green.” She said, and Percy looked at her in clear confusion, until she held up the book in front of them and one to her right “The ones we were comparing was the blue one and the red.”

Percy’s eyes widened comically large and he gasped. “Then what did I…” he flicked back a page to read the description. “Aw man, this is for a sea salt bread!”

“Ew.”

“Yeah, ew!” He groaned and banged his head on the table in a clear display of hopelessness. “I’m sorry.” Percy grumbled weakly, sounding beyond disappointed.

(Y/N) sympathetically placed a hand on his shoulder and gave him a little squeeze. “Why’re you sorry?”

“I just wanted to do something nice for you.” Percy muttered, still with his head on the wooden surface.

“Hey,” she said, easing him to lift his head up and look up at her with his big, sad eyes. He had flour smeared on his forehead from the still messy table, and she giggled while dusting it off. “You did. We had fun.”

Percy rolled his eyes. “Yeah, I guess. But the pie sucks.”

Pausing for a second, (Y/N) opted to pick up her fork and take another bite, ignoring his protests. “It’s not so bad the second time.” She said. Sure, the crust was salty and crumbly, and a little burnt, and the filling was an unappealing green-brown, but she’d had worse. She scooped up another forkful and put it to Percy’s lips, waiting for him to take a bite.

He wrapped his lips around the offering, and tried not to think about the salt or the strong cinnamon flavour. “I guess it’s… okay.” He said, and he smiled at her gesture.

He hasn’t expected her to laugh at him, though.

“What?” He asked, frowning in confusion yet again, only making her laugh more. “What?”

The sight of a clueless Percy Jackson, with flour on his face and brown-coated teeth, was one she’d give a fortune to have on camera. “Y-you- you look like you ate sh—“ she managed before she was cut off by more laughter. If she wasn’t already sat down, she would have collapsed already from the near violent laughs taking over her body. Tears streamed down her face, and her stomach hurt like she’d done a minute-long plank, and she’d started laughing so hard that no sound even came out anymore.

Percy couldn’t help but laugh too, harder and harder each minute, until they were both exhausted and heavily meaning in the table for support. “This whole day was a disaster.” He chuckled and shook his head.

(Y/N) moved forward to cup his floury face in her hands. “Not at all - it was perfect.” She swore, and thanked him with a sweet, cinnamon flavoured kiss.

It was the best date they’d had in a while - sweet kisses were the perfect ending - and the clean up could wait until after. They’d remember.

•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*���*•*•*•*•*•*•

The camp’s snowman building contest was interrupted an hour before dinner by a scream from the kitchen.

“WHO THE FUCK TRASHED THE KITCHEN?!”

It might be best to skip dinner that night…

•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•*•

Thank you for requesting :) what did you think?

[magical-glimpse]

Hey! Just wanted to ask, what would you do spiritually to protect your peace? I’m dealing with some… hexes/evil eyes/attacks from a shit ton of family members, like my mom, as well as people close to my family and it’s gotten to the point in which I’m barely getting through the day (not trying to trauma dump, and I’m very much aware that you are not a therapist lol).

So buckle up bc this is going to be long lol

I reblogged a post recently about the four different types of protection, you can look it up for further info.

THIS IS PROTECTION 102

THE DAILIES

I mentioned them previously to another anon, but i recommend doing some small rituals daily. This helps for 1. stopping the negative energy from building up and 2. Builds your magical stamina for bigger spells.

What you can do :

-visualizing : visualize yourself surrounding by a white or pink light, and visualize it removing all of the negative energy from you, and protecting you from outside negative energy. You can do it once or multiple times a day, when you are in public, before going to sleep, when you wake up etc.

-daily hygiene: while you are taking a bath or a shower, visualize the water cleansing you and watch as the negative energy goes down the drain. This works especially well if you are washing your hair.

Food and drinks: throw salt over your left shoulder while you cook, stir your tea/ coffee clockwise to add protection into the drink, or anticlockwise to remove negative energy. Drink water with the intention of it cleansing the negative energy.

Clothes : the color black, as well as iron, are both associated with protection. You can wear one or both with intention as an extra layer of protection.

You can add affirmations to any of these in order to strengthen them.

NOW ONTO LEVEL 2

We are now going into more long term rituals and spells.

In order to do these, you will need to learn two skills first: how to direct your focus and energy and how to ground.

Direct your focus and energy: The previous exercises can serve as a training. You can also try to do yoga and focus on your body sensations, do meditation, sit under the sun,watch a candle flame, feel water on your hands etc. The goal is to try to avoid your mind from wandering in the middle of your spell, rendering them less effective.

How to ground: the goal is to get you to be connected to your body and to earth. The exercises from the “direct your focus and energy” category can work as well. You can also sit and visualize your core energy center (it can feel different for everyone) being connected to the Earth. A good thing about grounding is that it allows you to borrow from Earth infinite energy, so you don’t have to use your own for your spells.

In order to know what works best for you, you have to tap into your sensitivity. If you are very affected by the moon, then do a ritual linked to the moon. If you are more seasonal like me, do something yearly or linked to the seasons.If you have deities, do something linked to them or ask them to help you protect you.

I personally have a very layered protection, with a mix of deity help, runes, sigils ( i love sigils), enchanted objects and a few spell bottles or jars.

Let’s go with the different types of protection:

Defensive : These act as a shield or a fence. When you build one, make sure you do it in a way that it keeps you away from energies you don’t want, but let in other things. For example, if you use a good luck spell later, it would be sad if it was stopped by your own defensive spell. You can use affirmations such as “I am protected from energies which are not in my highest good”.

Illusory: you can lead the negative energy towards something that is not actually you. For example, you can make a spell jar containing a hair, and fill it with vinegar and nails, with the intention that negative energy that seeks you ends up stuck in the jar. You can then hide this jar in your bathroom, or in a plant etc.You can also learn to shield your energy in a way that you become invisible to people who seek you (I am such champion at that that i once wasted a paid reading bc the reader did not have the best intentions apparently and could not find me lol).The same way as before, add an an affirmation which make sure it wouldnt block you from receiving good things.

Aggressive: I put it last because usually people don't recommend beginners to start off with these. Basically, aggressive spells can require more energy, and it is with experience that you learn when they are necessary, or when they are going bad and you need to do something. The usual protective aggressive spells are “return to sender” types. But you can also find spells that are meant to scare the attacker into retreating.

CORRESPONDENCES:

Salt is commonly used as protection and purification, so is rosemary.

You can mix salt with ashes and it becomes black salt, which will absorb and transform negative energy.

Black crystals, such as black quartz, obsidian, tourmaline, have protection properties.

The color black and the element of iron have protective properties.

Runes:

The rune Algiz is considered a defensive rune.

Sigils : sigils are symbols that belong in chaos magic. They take effect when they become invisible or are destroyed. I personally prefer to create my own and i'm not willing to share them, but many people created some and shared some around witchblr. You can put a sigil on a paper and burn it, write it on toilet paper then put the paper down the toilet, write it with holy water around your windows and doors, hide it in or under your shoes etc

Ward :a ward is a visible symbol of protection. It can for example be a witch ladder, a dream catcher, a horseshoe, or any symbol you put over your door or around your entrance. My mom has a protective psalm in malagasy above a door which all guests face when they enter, for example.

Spells jars, bottles, powders, candles etc : I can't remember which ones I did off the top of my head, but many. A lot exists online as well. As I said previously, do what draws you in the most.

Electronic spells: Tech witches are a thing. The tech witch tag will probably be more helpful than my small category here, but there are many spells you can do without actually having to gather ingredients, especially if any form of witchcraft will be frowned upon in your household. You can do your spell on Minecraft, use a candle app, use a website etc. This is a great way to stay discrete as well.

WARNING: Every spell has a cost. I don't say this to scare you, but every spell you do has consequences. The first and most common one being energy. You can feel tired, drained, sleepy, have a headache, or have sore muscles after a spell. You should not do a spell if you are not in the right space to do so. It is normal if it is tiring. In order to help, you can borrow energy from other places. For example, ground and borrow energy from the Earth. Ask to borrow energy from the elements or your deities. Borrow it from running water or from sunlight or a candle or your phone (charge your phone if you are doing a spell using your phone). Especially dont forget to “close” the spell after you are done building it. Don't let it run on its own forever, you will be drained. I say this with experience lol, i am the type to forget i got a spell started and let my phone candle run and wonder why i got a headache. After you have done a spell, focus on self care. Hydrate, have a snack, go to sleep, rest. Enjoy feeling safe and protected lol.

Some people are massive energy powerhouses and can handle doing spells from their own energy. I am very not like this, i have little stamina so i instead guide existing energies towards where i want them to go.

I hope it was helpful !

[huntingteeth]

What do you think about the world - where do you find the most beauty in it? What inspired you to begin writing, and what prompted you to write about Sleep Token? What's your favorite food?

i get really in my head sometimes. sometimes when i go to restaurants, i have meals and i think, “i can make this better,” and i go home and workshop the recipes until i get it the way i pictured it in my head when i was back at the restaurant. i like to take cherry tomatoes and slice them into tiny circles and lay them artfully until the cover the surface of the plate, little pops of color, reds and yellows and deep purples, and julienne basil leaves and scatter them across, and drizzle it with good olive oil and balsamic vinegar and crack a ball of burrata on top, flakey sea salt and fresh ground black pepper. the insides of the burrata mix with the oil and vinegar and makes a light dressing and it’s maybe what i think happiness is supposed to feel like.

i think i write because otherwise what do i do with all the thoughts in my head? i feel like i’m doing three things at all times; when i write, i usually have a video playing on the television, and then there’s the writing, and then there’s all the thinking. sometimes i watch a video on the television and then i watch videos on my phone at the same time because there’s too much thinking. i don’t know if anyone picked up on this, but i’m an incredibly anxious person. i think it’s easier to filter out the worst parts of my personality on the internet, but the anxiety is the worst part. at my worst point, i was convinced my house would burn down if i so much as looked at the oven so i stopped using the oven. i pretended it didn’t exist in my house and it worked for a while.

all of my degrees are in education; it’s great if you want to understand how the world works but it’s bad if you want to understand how the world works. the thing is that everyone has a perspective and not everyone is allowed to share it. it’s a gift to be able to share my perspective, even if it’s sleep token fanfiction on the internet, and i think that when you read what i write you’re able to get a sense of the things that i value: community, prioritization of people, and the intrinsic magic in the parts of life that are not magical.

i guess found sleep token in october or november of last year through tiktok, and then started listening to their music, and then i sought out the fandom. and i guess, as they say, the rest is history.

i take a lot of pictures, because i like the idea of a personal history, of taking a visual record of the marks you left in the world. i like to take pictures of myself in places as if to say, “i’m here, i’m here.” i like to take pictures of my food, both dishes i’ve made and dishes that i’ve ordered. this, too, is a type of history, i think: a documented list of the ways in which i’m allowed to take up space in the world.

a thick slice of tomato. the crunch of toasted bread, slathered in butter. green beans cooked down, simmering on a stove like generations of relatives have done in the past. cornbread and pinto beans and collard greens. yogurt with fruit and granola and a dollop of lemon curd. plump portobello mushrooms fresh off a grill. zucchini with sear marks. chocolate eclairs.

take equal parts butter and flour and make a light roux. add in heavy cream, panic because it curdles at first, but keep whisking it in. it’s going to work out. keep adding cream until you have an amount of sauce that makes your heart full. add it freshly ground black pepper. no, more than that. no, more than that. the béchamel should be flecked heavily with black pepper. there’s as many spots of black pepper as there are thoughts in your head. add in sliced sundried tomatoes, the dry ones. not the ones packed in oil that look like little organs and make your stomach turn. pour in a little bit of starchy pasta water. toss your pasta, an interesting shape, in the sauce. plate it, dust it with just the barest amount of parmesan cheese. you don’t need as much as you think. squeeze a wedge of lemon overtop all of it. flakey salt. take a bite. you don’t need anything else.

[bigtreefest]

Biscoff Cookies and the Effects of Airplanes on Food Taste

Posting this bc I promised @krirebr I would. I hope y’all love your weekly dosage of science I’ve gathered in the tidbit below. I also just wanna say, one of my least favorite words is ‘umami.’ It’s been used increasingly in recent decades to describe a certain savory flavor profile amongst scientists and culinarians alike, and tbh, I just don’t like it. Be that as it may, its use is essential for this mini informative post, but I just want you guys to know the inner turmoil I faced every time I had to use that word. 🙄

Ok, so we’re answering three questions here:

1. Why does stuff on planes taste so bad? 2. Why do they serve Biscoff on planes? 3. What is my opinion on biscoff?

Let’s get it:

1. Why does stuff on planes taste so bad?

Well, does it taste bad, or just different? Airplane food is universally known as the butt of the jokes of bad comedians, whether or not they’re telling the truth. Let’s start with the explanation of what happens to our perceptions of food when we get into the air. The higher you climb in elevation, the lower the air pressure. To explain it simply, it’s because there are less molecules on top of you, pushing down, and therefore less pressure. The same effect is seen in how deeper waters have higher pressure, because the weight of the water molecules above adds up the deeper you go. Although most flights reach above 30,000 ft (~10,000m) in elevation, air plane cabins (where you sit) are pressurized to somewhere around the density of air at ~5,000ft (~1,600m). Even at this change in pressure/elevation, there are many changes the body goes through (I went to science camp for 2 weeks to study some of these effects. Ask me about that some other time.). You breathe faster since oxygen does not reach your lungs as easily from the decreased pressure. Essentially, the molecules are not being shoved as forcefully into your body, so they don’t attach and aren’t sensed as readily. The same thing happens with your senses of smell and taste (which are associated). Most of the taste profiles, including spicy, sweet, sour, salty, and bitter, are decreased by the increase in elevation and decrease in air pressure. In contrast, the one flavor profile that is increased is umami/savory. HOWEVER, this can sometimes be difficult to sense if there is a lack of salt (seasoning things with salt makes them taste more like themselves. That’s food science, baby). These considerations go into the preparation of food for planes, where extra spices and salt are added in their preparation so they taste more similar to something you would experience on the ground. A normal meal would lose a lot of flavor, and I’m sure airplane-intended food tastes much better on the ground. But also, at the end of a day, it’s a prepared meal, served in a mobile metal tube, designed to be reheated, so it’s not going to be really phenomenal anyway.

2. Why do they serve Biscoff on planes?

Now, if you ask Kris, she’ll say ‘captive audience’ (and my college roommate agrees), but there could be a few other factors to it. Biscoff has been branded as a staple for several airlines, especially Delta. They come in small packages, which is ideal for serving many passengers while dealing with very little space in the plane refreshment areas. They can be eaten easily out of small packages and easily cleaned up (unless they crumble everywhere, which I have to say, they have a pension for. That’s something I don’t like.). They also have an incredibly long shelf life (likely due to their dryness, along with other ingredients), making them ideal for something on-the-go and to ward off health code violations. And also also, if you think about it, the cookies are highly spiced in cinnamon, allowing their flavor to come through in the higher elevations, which may be pleasant for many. They’ve also been dubbed as the snack equivalent of drinking ginger ale on planes, which is hilariously common. What does surprise me, though, is that to me, they seem like a bit of a luxury snack cookie, so I’m sure they get a great bulk deal from the company with humble family beginnings.

3. What is my opinion on Biscoff?

Yeah, I think they’re pretty good. My first experience eating them was loopy off knee surgery (ask me about that later, too, if you want) and I remember asking for more because I thought they were so good. I’ve been given them a handful of times on planes, but I commonly don’t eat them. They just get shoved in my backpack and never touched because I have to be in the right mood to eat them. I think they’re alright, but they’re far from a first choice. Their grandma-like nature makes me feel like they’re healthier? Yes, the cookies are dry, but they’re not drying to my mouth. Plus I love the spice of the cinnamon. Something about the paste they form in my mouth, too, is nice. Comforting, somewhat. Would enjoy with a glass of tea, but I can see how others wouldn’t like them. Plus, I feel like when they’re put into cookie butter or something, they lose a little character. 5.5/10. But I’ve already spoken about how Ransom doesn’t have the greatest taste. Plus, I’m sure he was eating them because they were what was around. Like I said, grandma food.

I think that’s all I have to say. I will be taking questions. It was nice to research something fun for a change.

References (links bc I know you guys def don’t want APA citation format):

Why does food taste bland on planes? (WONG Tak-kan, 2018)

The reasons airplane food tastes so different than on the ground (Jade Tungul, 2021)

Why does food taste different on planes? (Katie Moskvitch, 2015)

Why Are Biscoff Cookies Such A Popular Inflight Snack? (Matthew Austin Ryan, 2023)

How Biscoff Became the Cookie of the Skies (Lillian Stone, 2022)

How Biscoff Cookies Became the Snack We Crave on Planes (Kaitlin Menza, 2020)

[lathalea]

good day my king, it’s jaybird again. i was wondering if you could share any recipes of bombur’s, namely one with potatoes and hearty protein (i know how dwarves favor a carnivorous diet). i’m in need of suggestions for an important dinner i am to cook for some dear friends of mine, and many reliable sources tell me how savory his cooking always is. i hope you’re having a restful day, it’s probably getting very cold around the mountain now. stay warm!

sincerely, jaybird

🍪

Dear Lady Jaybird,

It is a rare honour to receive your letter. I hope the raven I am sending to you with my reply arrives on time and in good health. During the last two weeks we have had three large snowstorms and only today the weather has cleared sufficiently to allow Rawk to travel. If you would be so kind as to ensure that he is warm, well-fed and sufficiently rested before he embarks on the return trip, I would be endlessly grateful.

As you can perhaps imagine, this has been a busy time for Bombur, but as soon as he heard that you are in search of a fitting meal for your friends, he provided me with one of his favourite recipes. He asks your forgiveness since he is not familiar with the units of measurement or volume you prefer nor is he aware of your food preferences or allergies (if any). Please feel free to adjust the recipe as you see fit.

Bombur’s Hearty Winter Casserole

INGREDIENTS 4.5 lbs /2 kgs potatoes 2.5 lbs/1 kg smoked sausage 0.7 lb/300 g smoked bacon 4 onions 4 carrots 0.9 lbs / 400 g green peas (canned green peas work well too) Shredded cheese of your choice (as much as you like) Salt, pepper

METHOD

1. Peel and boil the potatoes until they are still a bit hard. "We do not want them to turn into a mush!" Bombur says.

2. Peel and slice the carrots and onions. When the potatoes have cooled down, slice them too. The slices should not be too thin. 

3. Grease a cast-iron pot (Bofur’s favourite!) or a casserole with oil. Preheat the oven to 350*F/180*C. You can also prepare it on a stovetop or over a fire if you happen to find yourself in wilderness. In that case, you can add half a cup of water at the end and cover the pot with a lid.

3. Slice the sausage and bacon and then fry until golden brown. Bombur says that a bit thicker slices work very well here.

4. Put a layer of smoked bacon on the bottom of the casserole.

5. The next layer should contain potato, carrot and onion slices on top of the bacon. Add some green peas. Season the layer with salt and pepper.

6. Layer the sausage on top of the vegetables.

7. Repeat layers as many times as you need.

8. Put a few slices of bacon on top as the last layer.

9.  Bake for about 30 minutes.

10. Open the oven, sprinkle with shredded cheese.

11. Bake for around 15 minutes more or until the cheese melts nicely.

12. Time to eat! 

Attached to this letter you will find a picture of this fine meal made by the talented Ori.

Both Bombur and I hope that you and your friends will find this meal to your liking!

Your humble servant,

👑 Thorin Oakenshield

[lethalrexie]

just saying if you can’t l0se we!ght and you’re complaining it’s just because you’re either not disciplined enough or don’t have enough self control. (unless your life circumstances literally don’t allow it) i’m l0sing about 1!b per day (give or take depending on water intake) due to pretty 8 much factors. SORRY I TALK SO MUCH 😦

1. keep your e@ting window as small as possible aka eat to live don’t live to eat (the r3xie motto 🤪). i’m f@sting minimum 16:8 and i try to extend that. but major thing is don’t beat yourself up if you can’t make it 16hrs and be happy the days you can make it longer!! esp if your just starting out.

2. stay low c@l. i’m trying my best to stay under 500 c@l/day. and consume that how it works for you. if five 100 c@l snacks over 8 hrs work best some days that’s ok. if OMAD works best, great! my mom is a dietitian and i promise, eating a little of each food group (dairy, carb ik scary, protein, veg & fruit) will help your metab which in the long run will help you l0se more weight.

3. don’t do long term fasts. i’d say up to a week with liquids is okay. but long term fasts can lower your metabolism, deplete electrolytes, and sodium, which long term is going to bloat you, keep weight on, and overall make you feel like shit (which could lead to hospitalization)

4. don’t eat refined sugar or refined foods. do literally AS MUCH AS YOU CAN to eat sugar free and whole foods. i have a major sweet tooth so i turn to sugar free jello/pudding, sf caramels, halo top ice cream if i REALLY need it. otherwise i do sweet fruit and veggie based substitutions for carbs. i use cauliflower rice, zucchini noodles, or there’s these great hearts of palm noodles.

5. eat tons of fiber!! i add unflavored benefiber to a lot of my drinks (the flavored ones have added sugar). i honestly could promise you that fiber will help with shedding !bs.

6. drink as much water as you possibly can. yes you can become over-hydrated so add electrolytes or legit just a lil salt to your water here n there. but your body is going to retain water (!bs), and bloat if you are dehydrated.

7. stay distracted! discipline and hunger may hurt now, regret and guilt are going to hurt 50x worse later. get some motivational phrases, tactics, distractions, that work for you and RELY ON THEM. water, i use mio in mine when i’m desperate, gum, diet soda, bubbly water, reading, tv, ANYTHING. i have other reblogs with some good motivational tactics. i also look at th!nspø as well as pics of my own body multiple times per day to keep me on track.

8. exercise if you are mentally & physically able to. i have some other limiting factors which make me unable to go to the gym or get as many steps in as id like. an avg day is 2k-5k steps for me rotting on the couch. i PROMISE like 100% money back guarantee (ik you’re not paying me but istg if there was a r3xie program 100% MONEY BACK GUARANTEE) your diet is 1,000,000 more important than any exercise you’re going to get in. exercise will help with toning so i try to get some laying ones done on the couch but dude you burn calories just existing. so if you eat lower than that which is 1k-2k (you can look it up it’s your TDEE) you will lose weight. give it time.

essentially there’s many different tactics, routes, strategies whateva to l0sing weïght. do what works best for you and give it time. you will not lose 30!bs overnight. just make sure to take your supplement and stay safe <3 I’m currently taking one called “obvi. BURN” it has collagen in it + a bunch of stuff that’s speeds up metab. idk if it’s actually doing anything for my metab but the collagen is amazing.

***special mention: incorporate foods/drinks that speed up your metab. coffee, green tea, spicy foods (pepper, cayenne pepper), cinnamon, B12 there’s sooo many***

[winter-angst]

Do either of the hydra husbands ever need comfort from the other and if so

1) why?

2) how would they give comfort?

I totally see them needing to comfort each other often considering their profession is risking their lives. And while they’ve accepted that reality and cope decently with it, sometimes it all catches up.

Brock would never openly admit to needing comfort but Jack knows all the signs of his distress. When Brock gets more moody than usual, when he’s tense and jumpy out of the field, or snaps at Jack over things that he usually doesn’t get upset about.

Jack responds to this by encouraging self-care bc that always refreshes Brock. Runs him a bath, adds essential oils and bath salts and lowers the lights, adds some scented candles. Goes to the book store to find something that’s short enough for Brock to consume before the bath water cools and will interest him. Usually it’s self-help novellas bc those are Brock’s favorite. He always on a journey to “better” himself bc he’ll never be satisfied with who he is. Jack will bake him a goodie, something small enough not to stress out Brock’s need to be healthy but decadent enough to really be a treat. And, after the bath, Jack helps him into the robe he stole from a nice hotel room when he was put up undercover on an op and brings him to the living room where The Kardashians and Below Deck episodes are waiting for him and Jack will hold Brock close and card his fingers through his hair while Brock watches and comments on the stars’ decisions.

When Jack needs comfort he’s much less obvious. He gets physically stiff and he answers in slightly shorter ways than usual but never really gets cross with Brock. But Brock knows his body language and is quick to run to Jack’s favorite coffee shop to get him a large earl gray tea because Brock can’t brew a proper cup of tea to save his life. And he finds documentaries that he queues up for when he gets Jack to settle down. When Jack is stressed out he likes to hold Brock, something that Brock loves but pretends to hate bc he claims he doesn’t like to the “princess” treatment (he does) so he curls up against Jack and lets him cradle him close. Brock reminds him how much he loves him and goes against his usual healthy-only mindset to make some good comfort food for Jack. Braised short ribs, chicken pot pie made with thigh meat and heavy cream, chicken fried steak bc it was a staple of Jack’s childhood, and Brock simply allows Jack to love him without his “I’m a man” resistance (and probably some head, too).

As for what would cause the boys distress I can see work being a huge trigger. That and family tensions from having a profession that requires silence. Brock also has meltdowns over things such as unexpected weight gain (an increasing problem as he gets older), the prior trauma of his childhood, and a never-ending midlife crisis despite him truly feeling like he’s doing what he wants to in life, trying to do something meaningful that makes a difference. Jack, on the other hand, I see having a lot of family conflicts. He was close with his family before he enlisted and ended up working for SHIELD and eventually HYDRA, and his parents aren’t afraid to accuse him that he’s forgetting all about them. And, if he has a sister (in my brain, he does), she always guilts him to tell him that she’s taking care of their parents on her own and it’s not fair. Jack always argues that he’s paying the bills but his sister says it’s not money their parents need, it’s seeing their son. And I can also see Jack having some slight guilt about working for HYDRA, wondering what his parents would say if they knew what he was doing.

But, no matter the stressors, he and Brock can comfort each other and make things better, if only temporarily. ❤️

[grits-galraisedinthesouth]

Another good article from The Cut

MEGHAN MARKLE MAR. 13, 2023

Is Meghan Markle Getting Back Into Blogging?

By Claire Lampen, a staff writer for the Cut 

After six long years, famed blogger Meghan Markle may finally be resurrecting her defunct lifestyle site, the Tig. Markle pulled the plug on her “passion project” in 2017, shortly before becoming engaged to her partner in crimes of corniness, Prince Harry. But now? Now she may be bringing back her beloved Tig: According to the Mirror and the New York Post, Markle has filed with the U.S. Trademark and Patent Office to launch a “revamped” version of the site — covering “food, cooking, recipes, travel, relationships, fashion, style, interior design, lifestyle, the arts, culture, design, conscious living, health and wellness” — as soon as next week.

A natural next question for you to ask at this juncture would be: What is a Tig? Debuted in 2014, Markle’s Tig took its name from Tignanello, the wine that finally allowed her to “get” wine and thus became her shorthand for the feeling of suddenly understanding something. Thus her site was devoted to “those Tig moments of discovery,” if that makes sense to you, and also to topics like her dog, cooking, fashion, avocado toast, books and her “badass reading list,” personal revelations, self-love — the list goes on. Here’s her 2015 entry on Valentine’s Day, via Cosmo, to give you a feel for the genre:

This Valentine’s Day, I will be with friends, running amock [sic] through the streets of New York, likely imbibing some cocktail that’s oddly pink, and jumping over icy mounds in my new shoes through the salted snowy streets of the West Village. But those shoes, by the way, were my gift to myself. Because I’ve worked hard, because I’m not going to wait for someone to buy me the things I covet (nor do I want to), and because I want to treat myself as well as I treat those dearest to me. Because I am my own funny Valentine.

Before you get too excited about Tig 2.0, I will simply caution you that its author has renewed her trademark on the site in the past (in 2019, for example) not to revive it, but to prevent frauds from posting under her byline. That said, our funny Galentine is in a different position now, having taken her final curtsy as a working royal three years ago. She and Harry preside over a burgeoning entertainment empire, which includes a podcast and books and Netflix docs and a lot of oversharing. No better way to best the media than by becoming the media, so why not add a blog to the roster? Why not feed us informative posts on how to pack up your royal cottage in one fraught weekend after your husband’s estranged family evicts you via email? Why not give us tips about how to host a children’s birthday party that doubles as a “proxy war” in the ongoing beef with your in-laws? Why not tell us how to deal when your husband tells millions of readers around the world about his frozen penis? Live laugh love, girl! Live laugh love.

Meghan didn't mention Chef Cory, her live-in partner, in this blog post.

"This Valentine’s Day, I will be with friends, running amock [sic] through the streets of New York, likely imbibing some cocktail that’s oddly pink, and jumping over icy mounds in my new shoes through the salted snowy streets of the West Village. But those shoes, by the way, were my gift to myself. Because I’ve worked hard, because I’m not going to wait for someone to buy me the things I covet (nor do I want to), and because I want to treat myself as well as I treat those dearest to me. Because I am my own funny Valentine."

[pun-o-rama]

Note to self SEND THAT CHRISTMAS GIFT ALREADY

Ok now that’s out of the way, ok so I’m just gonna address to those as reading as reader, ofc.

So, reader how you doin. Good? Well I’ve been good, I’m currently sitting in my parents kitchen writing this entry. Which has been a great visit, massive improvement compared from when I moved out about a couple years ago. Lots of great food and LAUNDRY. I am so ready for my bed, clean sheets and the whole nine yards. (My back only allows for me to sleep on the couch at my parents place…) And, I’ve had some BOMB Chinese food this weekend, like really really good. fantastic dumplings, salt and pepper wings to die for, and beef chow fun that I’m still dreaming about.

So for some reason, I seem to annoy my parents with my plush making.

Ok so YES, I made beetle Scarab again, but I looked back at my previous attempt and thought, “you know what, I think I can do better”

its head is actually the same one from the first edition. Just popped the head off and attached it to this one.

And I’m so glad I did, this variation is sooo cute. Better proportions and weight, I loaded this little dude with more poly beads this time.

Made the body using less parts and made it more proportional to the head. And made the feet pattern so they don’t kill my fingers and sanity.

I’m still missing some last details but they’re easy additions. I think that I’ll offer this pattern for like a couple bucks reader if you’re interested.

I made this pattern while I was racing against the clock as my sleeping edible kicked in. Drafted the pattern first, then cut out the pieces, shoved them in a bag, and packed it away to do at my parents place.

Pattern worked great! I am very pleased with how the buggy came out. Probably gonna make like 3 more, but I don’t want to burn myself out and focus on getting the pattern digitized. Then MAYBE I’ll make some to sell, but priorities. ¯\_(ツ)_/¯ 

I’ll make some on my flight over to France this summer! I’ll make more then!

So far I’ve got Cake the cat, Jake the dog, and now Scrabby! I think I’ll make a prismo cube next too, lol.

I’m gonna add those details and then take better photos of Scrabby within this week.

That’s all I really got.

Have a good one ya’ll, stare at a star and have a little treat on me,

best, @pun-pun-pun

PS. NO AI Please, I do not consent to my work being scrubbed or copied for AI learning. Please make your own art, you are essentially creating worthless garbage that is devoid of all meaning and making a mockery of your humanity. Just make art yourself, you’ll have more fun that way.

[zaharadessert]

The Halloween Gambit (5/7)

Rating: Mature

Warnings: Hurt/Comfort, Kidnapping, Whump

Length: 7 Chapters, about 12k in total? yeah I lied it’s about 14k now…

Summary: Bar wench and orphan, Emma Swan is taken captive to lure Captain Hook to the noose. Things don't turn out as her captors expect.

Notes: So things really start rolling in this chapter, which is good cause there are only two more after this... Thank you again to @kmomof4​, you are an incredible beta and I'm so lucky to work with you, and to @cshalloweek​ for the prompts! I hope you're enjoying what I'm doing with them!

Tagging: @jrob64​ @xhookswenchx​ @kmomof4​ @wefoundloveunderthelight​ @superchocovian​ @lfh1226-linda​ @teamhook​ @jonesfandomfanatic​ @tiganasummertree​ @onceratheart18​ @snowbellewells​ @karlyfr13s​ @itsfabianadocarmo @ouatpost @ultraluckycatnd​ @winterbaby89​ @thepirateandhisson​ @xarandomdreamx​ @xsajx​ @captainswan21​ @spaceconveyor @pirateprincessofpizza @sparlecorn93​ @hollyethecurious​ @ammelia​

As always, let me know if you’d like me to add you to my taglist for future fics :)

From the Beginning on AO3

- - - - -

29th October Candles / yellow summon | fire | “Is anyone there?” | together

- - - - -

Emma’s head lolled in front of her with the sway of the ship on the waves. Resting in the position she’d been tied into was uncomfortable, but after days of not being able to sleep properly and very little food, her body had succumbed to exhaustion. Finally allowing her respite from the pain of her predicament and her thoughts.

The door opened quietly, not enough to wake her, not even the jingle of keys and the soft tread of boots on the wooden boards. The cell door creaked as it was opened but Emma slept on, that was until a deluge of cold salt water and a slap across the face had her gasping as her muscles tensed, straining against the ropes and chains and groaning as the pain washed over her once more. Breathing heavily through her nose, Emma kept her eyes closed as she tried to hold back the tears that threatened to spill down her cheeks. Not that they would have been noticed when she was already so wet.

“Sleep well, wench?” the first mate taunted, causing Emma to open her eyes and take in the leer as his eyes travelled over the blouse under her corset that he’d just turned see through.

Emma didn’t have the strength to reply, wanting to save what little she had for what she was sure would be a trying day. She just lowered her gaze to the floor, admitting defeat. At least, that was what she wanted them to think. They’d wanted her broken, so she would give them broken, because letting them underestimate her was her best chance.

- - - - -

Continued on AO3

[callsignspark]

Mar(r)y Me - strawberry shortcake recipe

Mar(r)y Me is the love story of Bradley Bradshaw and Mariella Vertucci, as told through friendship, laughter, and food. As part of writing their story, I’m sharing the recipes for the food featured in each part. Most of these recipes are family recipes that I’ve changed and developed over the years to make them my own. Any recipes that aren’t mine will have the proper credits listed. Let me know if you make these!

The full version of part two will be dropping tonight, June 16th, at 6PM EST! See the part two teaser here!

strawberry shortcake with lemon pound cake prep time: 15 min | bake time: 75 min | makes about 12 servings

the perfect summer dessert, even if you do have to turn on the oven. or skip that step and get store-bought pound cake! the important part is that no matter what, you cover the final product in enough whipped cream that each bite gets its own fair share. (don't forget to squirt some whipped cream directly into your mouth. it's a crucial step of the baking process.) as you'll read in part two, Mary's Aunt Denna came up with the perfect sugar-to-berry ratio for this dessert, credits my own Aunt Denna for this recipe. and a special thanks to my cousin for being a terribly undatable person and her only child, so this recipe was given to me and not you! also if this recipe seems super indulgent and full of butter and sugar, that's because it is. it's pound cake.

ingredients:

1 pound softened butter (4 sticks)

2 cups granulated sugar

8 large eggs

4 cups all-purpose flour

1/2 teaspoon salt

1.5 teaspoons vanilla extract

juice and zest of 1 large lemon

1-quart strawberries, rinsed and cubed

1/2 cup white sugar (for the strawberries)

1 can of your favorite whipped cream

instructions

Preheat oven to 325F. Grease and flour your pan(s). I typically use a Bundt pan for this recipe.

Using a stand mixer or hand mixer, cream the butter then add 2 cups of sugar. Beat until well mixed.

Add the eggs and mix until combined. It may help to crack the eggs into a separate bowl, whisk them some, and then add them to the batter.

Add the salt, vanilla, lemon juice, and lemon zest.

Then slowly add the flour, and mix to incorporate. Be careful not to overmix your batter.

Pour into the prepared pan(s).

Bake for about 1 hour and 15 minutes* or until a knife inserted into the center of the cake comes out clean**.

Allow the cake to completely cool on a cooling rack before slicing.

As the cake is baking: combine the diced strawberries and 1/2 cup of sugar in a mixing bowl. Cover and let sit in the fridge for a minimum of two hours***.

To serve: cut a thick slice of pound cake, add a few spoonfuls of strawberries (be sure to add some of the strawberry syrup!), and a swirl of whipped cream.

Enjoy!

Notes *If the pan(s) you are using make the cake thinner/smaller than it would be in a Bundt plan you may need to adjust the baking time. **This means there is no raw batter on the knife. If only baked crumbs come out - it's baked, take it out of the oven. ***The juice from the strawberries and the sugar will create a simple syrup. The longer it sits, the more the strawberries will break down and create the syrup. When serving be sure to mix the berries in the syrup before spooning on onto the cake.

fic tag | main masterlist | credit for dividers here

[knucklegagging]

12:08 And I have 44 Calories Left

 This is probably the thing that kills me the most. Breakfast: 44 grams of toast and 120 grams of beans (I think it was kidney. I have to eat them so I can get the rest of the gluten and lecithin out of the house. I have an allergy so this might be counterproductive, but I also don’t want to create food waste so it’s kinda like a catch 22) This would have been 122 for the bread and 174 for the beans, and I’d have been fine with just my 4oz glass of orange juice (55) to take my b-vitamins complex in (Major problem with super low iron lately and the calcium and vitamin c in the orange juice is SUPPOSED to help the absorption... but I still felt exhausted and passed out today once around 8 or 9 am.)

I pulled a nasty-ass grimes and cooked up my bread in one tablespoon of salted butter (100) cuz it’s another thing in the fridge I’m trying to get out of the house, and then I had the rest of this tangerine jam I bought months ago cuz I’m sure it’s on it’s last legs. (167) That brought me to a whopping 618 calories for breakfast.

Lunch: Lunch I’m rounding up on one count, the soup. I made this great beatrice potter soup, basing the herbs and ingredients off her books and subsequent cartoon. I’ll put the recipe below:  It’s 2.5 lbs of fresh beetroot and 45 grams of raisins braised with mint and dill with 1.5 t of parmesan and half a cup of coconut milk (would have been cream but I’m no longer buying dairy, the parmesan was already in the fridge) and you bring that to a boil with some dried basil, thyme, and oregano with a pinch of salt and pepper and grated lemon. When that comes to a boil you turn it down to a simmer and slowly stir in one tablespoon of honey before letting it stew off to the side. Then in a separate pot it’s 24 oz of sweet peas, 2 lbs of sweet corn, 4 stalks of celery, 986 grams of red cabbage (not purple ik they look similar but it does matter. the purple does not mesh well) 303 grams of red onion, and 1.5 T salted butter to first brown the onion, then add the cabbage, and season with basil, a pinch of nutmeg and cinnamon, salt, pepper, a sprig of fresh mint, and more oregano. (ik it sounds weird to have the nutmeg and cinnamon in it but it really is a tiny amount and adds a big difference, making it feel like there’s more depth and warmth to dish without becoming overpowering or adding anything ‘spicy’ etc.You steam the cabbage over the sautteed onion until it’s soft, then you stir in the peas and corn. And while those are going you peel 3 lb of sweet yams, chop em thin, and bake those on 425F with oregono, mint, and dill, w a dash of salt and pepper... and again just a tiny little pinch of nutmeg. Do NOT Skimp On The OREGANO)!! 20-35 minutes later the sweet yams are done, and you throw everything in a crock pot and mix it together a smidge w 10 c of water and your choice of stock/better than bouillon. I used a veggie based fake beef and mushroom blend. Cook that for 4hours and bamo! (On mine it’s “low” but mine runs hot so I’m not sure the perfect temp if anyone does try and emulate this). Anyhow, that gets you 4029 calories for the entire pot (and I’m counting potentially evaporated calories like the T of olive oil I had to grease the yam pan with etc. which is 50 servings of 1/4 cups, at 80.58 calories each. So a “normal” portion of 3/4 c bowl is only 241.74 calories! Anywhore, so I haf one 3/4 cup serving of that for lunch and then 31 grams of corn chips. I rounded up and called this 100 cal per 1/4 c even though Ik that’s false, but it makes me comfortable in knowing I’m definitely not being too liberal w my servings. So lunch was 466 calories. I also have a sore throat today cuz I drew blood the last three nights from my esophagus. ~Ik Ik see a doctor yada yada yada blah blah blah go bye bye now it happens~ So I allowed myself three talll mugs of tea with 1/2 a T of honey each. Each mug is 3 cups of water boiled w an herbal tea bag except for the one black tea which Ik I shouldn’t have had but I couldn’t wake up all day today so I needed SOME Caffeine.  And I had one medium basic red apple, from a brand called “cosmic” which makes me kinda mad at my own stupidity, cuz I thought “cosmic” was a new TYPE of apple I had yet to have before (and I’m a whore for apples. Total massive connoisseur. I have a genuine unadulterated and pathetic obsession/passion for applesand if I knew how to have an orchard that’d probably be my dream job. To eventually create a new breed of apple. Shoot me I’m a reject it’s fine. But whatever so I’m guessing that’s around 100 calories cuz that’s what my calorie counter app said and I don’t want to fixate TOO hard (like this massive ass essay isn’t already me doing so) I also had two cookies. That was legitimately bad. 130 calories of SUCK. And my honey needs today got the better of me so dinner was 1/2 a cup of plain oats with a quarter cup of unsweetened coconut milk, a teaspoon of molasses, a teaspoon of flax, annnnnd cold brew. Cuz mama needs her cold brew. And yes I am saying that in the voice of Louside from Bob’s Burgers rn. Fight me. Ik that I’m below my needs. 44 more calories. And I’ve spent an hour and a half writing this (minus the shower break to try to remind myself how fat I am so I’ll keep going and keep calories away from my big face hole’s gluttonous gob). Somehow this doesn’t count as obsessing tho? Lol I’m such a loser. I’m not hungry, but I’m expecting I’m gonna want more of those chips cuz they’re bloody delicious and they’re what fucked me up last night. ‘just a wafer thin crisp’ fuck me.  The worst thing about this whole ordeal is that the calorie tracker I use says I’m on target to be 107 lbs by December 25th. And I totally get that the slower you lose the better chance you have of a. keeping it off. but more importantly, b. not relapsing with anorexia. But like fuckety fuckety fuuuuck. I want to be 99 BEFORE I move. I know that’s crazyballs butI’m just not enjoying the idea of being fat. Well... my version of fat. Which is a bmi above 19.I just wanna get out of the 20s for bmi and get out of the 120s that my fat fuck binging did me in for last night. Waking up at 122 was a recipe for depression.Recipe below: Stir equal parts of lard with shame in a vad of quicksand over the period of ten minutes. Watch as your life congeals into a blimpie’s ad. Die on the pot, puking at 3 am and upsetting the shit out of your house plants. Rinse, Cycle, Repeat. Definitely debating changing the goal. But I also am well aware I shouldn’t, primarily because I might just cement myself to failure if I try to cut my calories any lower than they already are. 1,590 was today. My budget is 1,634. That sounds like such a lot but I do see myself ramming through it right quick. Fuck I want those goddamn tortilla chips. But I fucking know if I nab em I’ll be threatened over the shower drain again. (Another reason for taking my shower now, before there’s enough temptation come along to purge out). I’m fighting so hard the urge to purge or c&s lately. I just want to stop being a fatty fat PIG. Wish me luck guys. Really trying to get these 14-20 lbs off in a logical and healthy way and not become an advert for death by anorexia. 

[koranojd]

LA-2;HAWAII

The second place I went to was Hawaii. This is actually a state that is a part of The United States, not a country like my other two. Hawaii is a combination of nine different islands, leaving Hawaii being the biggest one and allowing that one to be the name of all of them. The other island names are Maui, Kahoolawe, Molokai, Oahu, Kauai, Niihau, and Kaula. To get to the other islands, you would have to take a boat trip. To get to Hawaii you would have to take a plane because it is around 2400 miles from the mainland. But luckily since they are a part of the US, they take US dollars so there is no problem with currency. Although it may be hard to communicate with the native people because they actually have their own language, most people who live there do speak some english. 

This time when I got here, I wanted to drop off all my stuff at my airbnd and so I had to take a quick uber to get there. Mine this time was a little more expensive but it is okay because I just have sooo much money. 🙂 This one is $360 a night, and I will be staying here for another two nights. After all of the fees it comes out to be $1050. The complex is right on the water facing the everlasting ocean tide. This place is definitely more expensive than Panama because I also had to pay for washing my clothes, which is actually okay because I had so much change to get rid of. One thing that both of the places did not have was heating, which totally makes sense because they are so close to the equator so there would be so reason to have that since it probably doesn’t get colder than 50 degrees. 

After I stopped at the beautiful airbnb, I decided to go get some traditional Hawaiian food and what would be better than their national dish; poi, which is actually a Polynesian dish. Poi is basically taro that has either been steamed or baked and then smashed into a pudding consistency. If you don’t know what taro is, it is a root that actually comes from Asia but is also found in different tropical regions. The taste of taro is very unique, many people think of it as a mild-sweet taste. I think taro has a kind of nutty vanilla flavor, which makes a great addition to boba tea or ice cream. To add some protein and taste to poi, some people add either pork or lomi-lomi to the dish, but I personally do not think that would be good because of the salty taste of the meats and the sweet taste of the taro. Lomi-lomi is a very simple mixture, it includes salmon, tomatoes, salt, cayenne pepper, and then both white and green onions. 

The national flower of Hawaii is the yellow hibiscus. Although it wasn’t always just confined to be the one color, before 1988 any hibiscus flower was seen as the flower for Hawaii. No matter what color hibiscus comes in, both the color and the scent attracts bees and butterflies to help them pollinate. The bright flower grows on all nine of the islands and isn’t just used as decoration.  Hibiscus has a unique flavor to it and it is actually pretty sweet. I use to work at Dunkin’ and we had these hot tea bags that were “Hibiscus Kiss” flavor and it was extremely floral and surprisingly good. The petals can also be dried out and eaten as candy. In fact even when they are not dried they are still completely safe to eat, although I’m not sure if they would be very good. The flower also has many health benefits such as being high in vitamin C and can even help to lower blood pressure.