#umami Grove

[popillia]

POV you're getting uncomfortably close to a spider

[topoda-garden]

Bonjour! I am the Grovekeeper Topoda!

While making my rounds through the grove and clearing pollution, I have found a strange illuminating device. Punching it seemed to have brought it to life, but I see this strange container of light is no foe, but a tool for knowledge, and socialization! I suppose it has been some time since I have found pupils to teach, and this appears to be a modern way to find students.

I spend my time fighting, training, tending to the plants and making zen gardens. If you wish to become FAST, STRONG, and POWERFUL, come find me in the kelp forests, and I will teach you how to flow with the currents and strike like the undertow, and be one with Umami.

this is a roleplay blog! i just think it’s silly, and i love topoda. you’re free to send asks, interact, and more! just try to keep things reasonable. :)

[kelemvorr]

hello!! gwyneth...... may i ask for a headcanon about senses please? her favourite textures, smells she hates, flavours she prefers in her food, anything and everything you want to share about this subject!

HI thank you for the opportunity to be insane about my ocs... gwyn is my oc for a multiplayer playthrough with my friend. my friend's oc is a swamp druid, and our headcanon is that gwyn has been part of her grove for the longest time, and they're swamp besties together. so gwyn absolutely loves the feeling of wet grass on her bare feet and the smell of the swamp. as she has been with the druids with basically her whole life, the cities feer very alien to her and she is very easily overwhelmed by the sounds there. she also highly dislikes the smells of the city. bad time all around in act3 basically lmao. as karlach is her love interest, and she is from baldur's gate, she helps gwyn a lot to get used to the city and tries to make her comfortable. maybe karlach collected some swamp water from the nautiloid region in a bottle and keeps that around for gwyn to have something familiar with her.

as for flavours in food... I think she likes umami flavours a lot. and she's not into sweets at all, very much salty over sweet. and I would imagine she would be the worst with handling spice

also as an extra i think after meeting karlach and the sound of crackling fire gets very comforting to her as it feels like she is around karlach

[qtcomicsblog]

In the world of "Recipe Royale," food souls come in many shapes and sizes, each with their own unique traits and abilities. Here are a few examples:

1. Soba: Soba is a young and ambitious noodle spirit who dreams of becoming a Culinary Master. Her noodles are firm and chewy, with a subtle nutty flavor. She is from the Plains of Noodle, a vast grassy landscape dotted with noodle forests and wheat farms.

2. Mochi: Mochi is Soba's loyal sous chef, and a supremely skilled pastry spirit. Her sweet, sticky rice cakes are a popular dessert across the food world. She lives in the Sugary Grove, a candy-coated forest filled with lollipop trees and gumdrop bushes.

3. Spicy Pepper: Spicy Pepper is a fiery spirit with a bold and piquant personality. His peppers are hot enough to make even the most seasoned chefs sweat. He hails from the Fiery Peaks, a mountain range known for its fiery peppers and raging volcanoes.

4. Vanilla: Vanilla is a sweet and gentle soul, known for her calming influence and warm aroma. Her flavor is a staple of many desserts and drinks. She is from the Frosty Forest, a magical winter wonderland where all the trees are made of ice cream and candy canes.

5. Mushroom: Mushroom is a savory spirit, renowned for his rich, earthy flavor and umami properties. He is a master at creating hearty stews and earthy sauces. He lives in the Mushroom Grove, a dense forest filled with giant mushrooms and other edible fungi.

These are just a few examples of the many food souls that Soba and her friends encounter on their journey through "Recipe Royale." The food souls and their homes are diverse and varied, reflecting the rich culinary culture of the food world.

[topoda-garden]

Correct! It is not often my presence is acknowledged! Come to my grove, and I will happily teach you the secrets of umami. :)

I made another one

[thesecondface]

Dryad's Saddle; an edible polypore mushroom with pores on its underside (as the name suggests). Found these off a woodland path, in a grove of hewn stumps where the shade was thick and the ivy abundant, and each mushroom was almost a foot in breadth. This, I later found, was to be expected: Dryad's Saddle is the largest of the edible mushrooms (on this here island, at least) and is difficult to confuse with any others. It is marked by a fan shaped cap with concentric scales, and its stem is lateral, tough, and often black at the base. Accounts describe its taste as watermelon–like when young, developing into the more familiar mushroom umami as it matures. (However being far too much of a novice in this nature business I decided to forgo the foraging; as to whether this was self preservation or a desire to see just how big these things might grow to, your guess is as good as mine.)

July, 2022

[zedecksiew]

Fish-Sauce Spirit

Sauce spirits dance in urns of anchovies and seaweed-salt and spice. Over the course of a year they transform these elements into an umber fluid of complex umami and intense odour.

Be careful! The smell will bowl you over.

The saucier leans over the mouth of an urn. She is listening to her spirits. This year, they tell her, they would like to be fed:

1: Sea grapes, from the mer-king’s private kelpyard. 2: A pint of blood from a child, not yet two years old.   3: Glowing mangosteens, from a forest-god’s grove. 4: A pot of sorghum wine, rescued from a shipwreck. 5: Tamarind paste, flavoured with a daughter’s tears.�� 6: A garland of flowers, fresh from a knight’s funeral. 7: Glutinous-rice cakes, made by a mountain hermit. 8: A banana heart, cut from a haunted banana plant. 9: Hairs plucked from the Monkey King’s sacred pate. 10: A scroll of ancient scripture, burnt into a fine ash.

The resulting sauce cannot be described in mere words. Kings will war to have its flavour at their dinner table.

+

FISH-SAUCE DEMON

Anchovy souls are hungry ghosts. Sometimes a sauce spirit stumbles -- and is eaten. Thus is a demon born.

The urn shatters. A living tide of putrefying fry sweeps the deck. Smashes the other pots, swallows the saucier. It wants to taste your flavour. Every flavour!

It bites with a million tiny teeth. It may:

1: Gleam, invitingly. You cannot help yourself; you move closer.  2: Leap. Jumping down your throat it will wear you as a puppet. 3: Throw pseudopods. Its touch strips paint, and skin, and flesh.  4: Ooze, slow as molasses. So sticky, a bear could not get free.   5: Wobble like jelly. Its stench punches you with physical weight.  6: Shiver in frustration. All prepared foods spoil in its presence. 7: Spurt at your face. Its stink stains your spirit with terrible luck. 8: Whip tentacles about. These slice wood and bone and steel. 9: Slip into a body of water. Reappears on any connected shore. 10: Ripple, mesmerisingly. Meat you’ve eaten today reanimates.

It learns more of these things, with every living creature it tastes. All it eats it adds to itself.

+

(Art by Mun Kao.)

[susanyung]

Umami Burger Bar at The Grove

[easyfoodnetwork]

Stock Your Pantry With Ingredients from Around the World, Care of These Online Shops

Photo-illustration: Eater

A guide to buying everything from miso to paneer to prosciutto online

You’ve stocked your pantry with some basics, but now you can’t stop thinking about vegetable dum biryani, chorizo tacos, or nasi lemak. Maybe you can’t bring yourself to do anything but refresh Twitter, and snacks count as meals now, and you’re dreaming about salami and cornichons but you can’t really justify stepping out for such luxuries. (I’m not speaking from experience. Not at all.)

There is a wide world of pantry items from global regional food cultures that you can use to add acidic brightness (think sumac), heat (a dab of yuzu kosho), and umami (a dash of fish sauce) to your dishes — just like your favorite restaurants do. Sometimes it just takes adding a couple of items to your pantry.

It’s always worth starting with your local specialty markets, bakeries, butchers, wine shops, restaurants, and coffee shops that you’d normally frequent, who may be doing local delivery or contactless pick-up. Check their social media feeds — you may find that they’re getting creative. In certain locations, wholesalers and CSAs that normally serve restaurants have opened business to home cooks and can deliver locally. Don’t forget to tip extra.

Meanwhile, many online retailers are overwhelmed and shipping may take longer than usual. As things develop, some may stop taking new orders or restrict their delivery zones (alas, Sahadi’s in Brooklyn). The list below includes stores that are still shipping nationwide as of this writing.

Many cooking traditions share ingredients, and our eating — both at restaurants and at home — increasingly crosses borders. With that in mind, I’ve organized this pantry shopping list by flavor profile and ingredient type. It’s by no means comprehensive. Let’s get shopping:

One-Stop Shops by Region

Unfortunately, there are entire culinary regions that have been omitted from this list. Please let us know of any hot tips.

Central America

igourmet

MexGrocer

Zocalo Foods

East Asia

H Mart

Yamibuy

Gotham Grove

The Japanese Pantry

Kayanoya

Nijiya

Europe

Despaña

Gustiamo

La Tienda

Mercado Little Spain

Portugalia

Real Good Food

Middle East

igourmet

New York Shuk

Nouri Brothers

Persian Basket

Shatila (sweets)

South Asian

I Shop Indian

igourmet

Southeast Asian

iourmet

Pinoy Groceri

Yamibuy

Cheese

Europe & North America

Arrowine, Cowgirl Creamery, Despaña, La Tienda, Murray’s Cheese, and Zingerman’s offer a variety of cheeses from across Europe and North America. A few of these also offer subscriptions.

If you’re splitting orders with friends or neighbors, you might also be interested in a big order from Zabar’s.

Middle East & South Asia

Murray’s Cheese sells feta. You can also try Persian Basket and igourmet for feta in olive oil and halloumi.

igourmet is one of the few online retailers selling paneer.

Condiments and Toppings

Asia

Soy sauce: Nijiya and H Mart for cooking, The Japanese Pantry for high quality, small batch soy sauce that you’ll want to use to finish dishes.

Sriracha and sambal oelek: Yamibuy

Yuzu kosho: The Milk Street Store, H Mart, and igourmet.

Middle East

Dukkah: New York Shuk

Preserved lemons: Chelsea Market Baskets, Milk Street, New York Shuk (or make your own)

Za’atar: Seed + Mill and New York Shuk

Meat and Seafood

Mediterranean Europe

Anchovies: igourmet, La Tienda, Murray’s Cheese

Cured meat: Whether you’re looking for speck, prosciutto, salami, chorizo, or ’nduja for snacking or dressing up a humble pot of beans, try La Tienda, Murray’s Cheese, and Olympia Provisions.

Tinned fish: Portugalia specializes in Portuguese tinned fish, including sardines and cod. You’ll find excellent, if pricey, Spanish canned seafood from Despaña’s online store and from La Tienda. Food52 usually sells canned sardines from BELA and may restock soon. Murray’s Cheese and Real Good Food sell a small selection of sardines and PNW-sourced tinned seafood, like smoked oysters.

Oils and Vinegars

Multiple Regions

Extra virgin olive oil: Pineapple Collaborative and Real Good Food have good “everyday” options.

Other styles — at varying price points — are available at Brightland, Real Good Food, Milk Street or Italian and Spanish specialty stores like Gustiamo.

East Asia

Rice vinegar: The Japanese Pantry (artisanal) or Nijiya (larger production)

Purple sweet potato vinegar: East Fork (shipping delays)

Toasted sesame oil: The Japanese Pantry sells a range of artisan toasted sesame oils, and a little goes a long way. H Mart is a good bet for supermarket versions.

Europe and North America

Apple cider vinegar: For extra-delicious if spendy apple cider vinegar, try “The Apple Cider Vinegar” from Pineapple Collaborative or Katz Gravenstein Apple Cider Vinegar (also available through Real Good Food).

Wine vinegar: There are many options for good salad and finishing wine vinegars, including Katz and Real Good Food. This is likely also an item you can order locally.

Seasoning and Spices

Caribbean

The Spice House sells Jamaican allspice, jerk and cajun seasoning blends, and tamarind paste.

East Asia

Chili garlic paste: Yamibuy sells a few options.

Dashi: For ingredients to make dashi (kombu, bonito flakes, and dried shiitake) as well as instant dashi, try H Mart, Nihon Ichiban, or Rakuten. The Japanese Pantry, Kayanoya, and Milk Street are also good for artisanal or small batch versions of these essentials.

Dried fish: Try the Japanese and Korean markets listed above. Real Good Food sells dried shrimp sourced from Louisiana.

Dried gochugaru and sansho peppers: Milk Street or igourmet

Fermented black bean: The Mala Market and Yamibuy

Fish sauce: Order from Red Boat directly, or try Son from Real Good Food.

Gochujang: Yamibuy and H Mart for supermarket brands. Gotham Grove specializes in gourmet Korean ingredients, with a few pricier, artisanal options for gochujang and ssamjang.

Miso and doenjang: Try the Japanese and Korean markets mentioned above or Milk Street. Gotham Grove also sells a small batch doenjang that is aged for three years.

Oyster sauce: Yamibuy

Sichuan pepper: The Mala Market specializes in Sichuan spices, including Sichuan peppercorns and other aromatic spices like star anise. Milk Street also sells Sichuan peppercorns.

Yuzu kosho: Milk Street, H Mart, and igourmet

Mediterranean Europe, Middle East, North Africa

Burlap & Barrel is an excellent source for single origin spices and seasonings, including sumac, Urfa chili, saffron, and smoked paprika.

igourmet, it should come as no surprise by now, is also a good source if you can’t find something. They carry Calabrian chilies.

The Milk Street Store and The Spice House are also good bets for Middle Eastern, African, and Asian flavors.

New York Shuk sells a variety of Middle Eastern and Sephardic seasonings and spices, including dukkah, harissa, ras el hanout, and hawaij.

Central America and South America

Burlap & Barrel is also good here for things like cumin and various types of chili.

The Spice House has a Latin American spice section, including aji amarillo ground chile, ancho chile, guajillo, and chile de arbol.

For whole dried chipotle and chipotle in adobo, also try MexGrocer, Zocalo Foods, igourmet, or Melissa’s.

For tamarind, try The Spice House.

South and Southeast Asia

Burlap & Barrel, Diaspora Co., and Rumi Spice are all stand-outs for ethically sourced single origin spices commonly used in South Asian and Southeast Asian cooking, including turmeric, cardamom, cinnamon, and cumin. Milk Street and The Reluctant Trading Experiment are also worth checking. I Shop Indian and igourmet, once again, will fill any holes.

The Mala Market focuses on Sichuan spices, but many of the aromatic spices like star anise are also used in South Asian and Southeast Asian cooking.

The Spice House sells a variety of spices and harder-to-find ingredients like tamarind paste.

If you’re looking for shortcuts: For Indian cooking, Brooklyn Delhi sells its sauces direct. Chilicali sells various bumbu for Indonesian flavors, including galangal and sambal.

Other Pantry Items

Multiple Regions

Dried fruit: Bellaviva produces organic dried fruit from California’s Central Valley. New York City’s Russ & Daughters sells excellent dried fruit (the strawberries will ruin you forever).

Central America

Dried hibiscus: Burlap & Barrel, The Spice House, Alma Semillera

East Asia

Black sesame paste: The Japanese Pantry

Europe and North America

Capers and olives: Despaña, Gustiamo, La Tienda, Mercado Little Spain, Murray’s Cheese, igourmet, Real Good Food

Seasonal Jams: Ayako & Family (Seattle) and Sqirl (Los Angeles)

Middle East and North Africa

Dates: Joolie’s ships its fresh Medjool dates nationwide.

Date Syrup: Just Date Syrup

Preserved lemons: Chelsea Market Baskets, Milk Street, New York Shuk

Pomegranate molasses: Milk Street or Just Date Syrup

Tahini: You can order direct from Seed + Mill or Soom (which is currently only selling in 6-jar cases, but no complaints there).

Baking

With all purpose and run-of-the-mill (literally!) bread flour becoming harder and harder to come by, you may want to branch out into heritage flours.

Anson Mills freshly mills its cornmeal, grits, buckwheat, rye, oats, semolina, gluten free, and other specialty baking flours.

Central Milling, Hayden Flour Mills, and Maine Grains are excellent sources for pastry flours, bread flours, spelt, buckwheat, rye, and other grains. Availability varies from day to day, but they seem to be updating their websites frequently.

Geechie Boy Mill is great for grits, corn flour, and other southern American staples

If you’re looking for masa to make your own tortillas, Masienda and Alma Semillera both specialize in heirloom corn varieties.

Katie Okamoto is a Los Angeles–based writer and former editor at Metropolis, the New York–based design and architecture monthly. Find her work at katieokamoto.com and occasionally on Twitter and Instagram. Photocredits: Laptop: Tawatchai Prakobkit / EyeEm / Getty; Dates: Joolies; Jasmine rice / Hmart; Sumac: Burlap and Barrel; Minerva Sardines: Portugalia; Hondashi: Hmart; Gochujang: Amazon; Olives: Murrays’ Cheese; Chorizo: Tienda

Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy.

from Eater - All https://ift.tt/2VMng7y https://ift.tt/3eHVZM6

Photo-illustration: Eater

A guide to buying everything from miso to paneer to prosciutto online

You’ve stocked your pantry with some basics, but now you can’t stop thinking about vegetable dum biryani, chorizo tacos, or nasi lemak. Maybe you can’t bring yourself to do anything but refresh Twitter, and snacks count as meals now, and you’re dreaming about salami and cornichons but you can’t really justify stepping out for such luxuries. (I’m not speaking from experience. Not at all.)

There is a wide world of pantry items from global regional food cultures that you can use to add acidic brightness (think sumac), heat (a dab of yuzu kosho), and umami (a dash of fish sauce) to your dishes — just like your favorite restaurants do. Sometimes it just takes adding a couple of items to your pantry.

It’s always worth starting with your local specialty markets, bakeries, butchers, wine shops, restaurants, and coffee shops that you’d normally frequent, who may be doing local delivery or contactless pick-up. Check their social media feeds — you may find that they’re getting creative. In certain locations, wholesalers and CSAs that normally serve restaurants have opened business to home cooks and can deliver locally. Don’t forget to tip extra.

Meanwhile, many online retailers are overwhelmed and shipping may take longer than usual. As things develop, some may stop taking new orders or restrict their delivery zones (alas, Sahadi’s in Brooklyn). The list below includes stores that are still shipping nationwide as of this writing.

Many cooking traditions share ingredients, and our eating — both at restaurants and at home — increasingly crosses borders. With that in mind, I’ve organized this pantry shopping list by flavor profile and ingredient type. It’s by no means comprehensive. Let’s get shopping:

One-Stop Shops by Region

Unfortunately, there are entire culinary regions that have been omitted from this list. Please let us know of any hot tips.

Central America

igourmet

MexGrocer

Zocalo Foods

East Asia

H Mart

Yamibuy

Gotham Grove

The Japanese Pantry

Kayanoya

Nijiya

Europe

Despaña

Gustiamo

La Tienda

Mercado Little Spain

Portugalia

Real Good Food

Middle East

igourmet

New York Shuk

Nouri Brothers

Persian Basket

Shatila (sweets)

South Asian

I Shop Indian

igourmet

Southeast Asian

iourmet

Pinoy Groceri

Yamibuy

Cheese

Europe & North America

Arrowine, Cowgirl Creamery, Despaña, La Tienda, Murray’s Cheese, and Zingerman’s offer a variety of cheeses from across Europe and North America. A few of these also offer subscriptions.

If you’re splitting orders with friends or neighbors, you might also be interested in a big order from Zabar’s.

Middle East & South Asia

Murray’s Cheese sells feta. You can also try Persian Basket and igourmet for feta in olive oil and halloumi.

igourmet is one of the few online retailers selling paneer.

Condiments and Toppings

Asia

Soy sauce: Nijiya and H Mart for cooking, The Japanese Pantry for high quality, small batch soy sauce that you’ll want to use to finish dishes.

Sriracha and sambal oelek: Yamibuy

Yuzu kosho: The Milk Street Store, H Mart, and igourmet.

Middle East

Dukkah: New York Shuk

Preserved lemons: Chelsea Market Baskets, Milk Street, New York Shuk (or make your own)

Za’atar: Seed + Mill and New York Shuk

Meat and Seafood

Mediterranean Europe

Anchovies: igourmet, La Tienda, Murray’s Cheese

Cured meat: Whether you’re looking for speck, prosciutto, salami, chorizo, or ’nduja for snacking or dressing up a humble pot of beans, try La Tienda, Murray’s Cheese, and Olympia Provisions.

Tinned fish: Portugalia specializes in Portuguese tinned fish, including sardines and cod. You’ll find excellent, if pricey, Spanish canned seafood from Despaña’s online store and from La Tienda. Food52 usually sells canned sardines from BELA and may restock soon. Murray’s Cheese and Real Good Food sell a small selection of sardines and PNW-sourced tinned seafood, like smoked oysters.

Oils and Vinegars

Multiple Regions

Extra virgin olive oil: Pineapple Collaborative and Real Good Food have good “everyday” options.

Other styles — at varying price points — are available at Brightland, Real Good Food, Milk Street or Italian and Spanish specialty stores like Gustiamo.

East Asia

Rice vinegar: The Japanese Pantry (artisanal) or Nijiya (larger production)

Purple sweet potato vinegar: East Fork (shipping delays)

Toasted sesame oil: The Japanese Pantry sells a range of artisan toasted sesame oils, and a little goes a long way. H Mart is a good bet for supermarket versions.

Europe and North America

Apple cider vinegar: For extra-delicious if spendy apple cider vinegar, try “The Apple Cider Vinegar” from Pineapple Collaborative or Katz Gravenstein Apple Cider Vinegar (also available through Real Good Food).

Wine vinegar: There are many options for good salad and finishing wine vinegars, including Katz and Real Good Food. This is likely also an item you can order locally.

Seasoning and Spices

Caribbean

The Spice House sells Jamaican allspice, jerk and cajun seasoning blends, and tamarind paste.

East Asia

Chili garlic paste: Yamibuy sells a few options.

Dashi: For ingredients to make dashi (kombu, bonito flakes, and dried shiitake) as well as instant dashi, try H Mart, Nihon Ichiban, or Rakuten. The Japanese Pantry, Kayanoya, and Milk Street are also good for artisanal or small batch versions of these essentials.

Dried fish: Try the Japanese and Korean markets listed above. Real Good Food sells dried shrimp sourced from Louisiana.

Dried gochugaru and sansho peppers: Milk Street or igourmet

Fermented black bean: The Mala Market and Yamibuy

Fish sauce: Order from Red Boat directly, or try Son from Real Good Food.

Gochujang: Yamibuy and H Mart for supermarket brands. Gotham Grove specializes in gourmet Korean ingredients, with a few pricier, artisanal options for gochujang and ssamjang.

Miso and doenjang: Try the Japanese and Korean markets mentioned above or Milk Street. Gotham Grove also sells a small batch doenjang that is aged for three years.

Oyster sauce: Yamibuy

Sichuan pepper: The Mala Market specializes in Sichuan spices, including Sichuan peppercorns and other aromatic spices like star anise. Milk Street also sells Sichuan peppercorns.

Yuzu kosho: Milk Street, H Mart, and igourmet

Mediterranean Europe, Middle East, North Africa

Burlap & Barrel is an excellent source for single origin spices and seasonings, including sumac, Urfa chili, saffron, and smoked paprika.

igourmet, it should come as no surprise by now, is also a good source if you can’t find something. They carry Calabrian chilies.

The Milk Street Store and The Spice House are also good bets for Middle Eastern, African, and Asian flavors.

New York Shuk sells a variety of Middle Eastern and Sephardic seasonings and spices, including dukkah, harissa, ras el hanout, and hawaij.

Central America and South America

Burlap & Barrel is also good here for things like cumin and various types of chili.

The Spice House has a Latin American spice section, including aji amarillo ground chile, ancho chile, guajillo, and chile de arbol.

For whole dried chipotle and chipotle in adobo, also try MexGrocer, Zocalo Foods, igourmet, or Melissa’s.

For tamarind, try The Spice House.

South and Southeast Asia

Burlap & Barrel, Diaspora Co., and Rumi Spice are all stand-outs for ethically sourced single origin spices commonly used in South Asian and Southeast Asian cooking, including turmeric, cardamom, cinnamon, and cumin. Milk Street and The Reluctant Trading Experiment are also worth checking. I Shop Indian and igourmet, once again, will fill any holes.

The Mala Market focuses on Sichuan spices, but many of the aromatic spices like star anise are also used in South Asian and Southeast Asian cooking.

The Spice House sells a variety of spices and harder-to-find ingredients like tamarind paste.

If you’re looking for shortcuts: For Indian cooking, Brooklyn Delhi sells its sauces direct. Chilicali sells various bumbu for Indonesian flavors, including galangal and sambal.

Other Pantry Items

Multiple Regions

Dried fruit: Bellaviva produces organic dried fruit from California’s Central Valley. New York City’s Russ & Daughters sells excellent dried fruit (the strawberries will ruin you forever).

Central America

Dried hibiscus: Burlap & Barrel, The Spice House, Alma Semillera

East Asia

Black sesame paste: The Japanese Pantry

Europe and North America

Capers and olives: Despaña, Gustiamo, La Tienda, Mercado Little Spain, Murray’s Cheese, igourmet, Real Good Food

Seasonal Jams: Ayako & Family (Seattle) and Sqirl (Los Angeles)

Middle East and North Africa

Dates: Joolie’s ships its fresh Medjool dates nationwide.

Date Syrup: Just Date Syrup

Preserved lemons: Chelsea Market Baskets, Milk Street, New York Shuk

Pomegranate molasses: Milk Street or Just Date Syrup

Tahini: You can order direct from Seed + Mill or Soom (which is currently only selling in 6-jar cases, but no complaints there).

Baking

With all purpose and run-of-the-mill (literally!) bread flour becoming harder and harder to come by, you may want to branch out into heritage flours.

Anson Mills freshly mills its cornmeal, grits, buckwheat, rye, oats, semolina, gluten free, and other specialty baking flours.

Central Milling, Hayden Flour Mills, and Maine Grains are excellent sources for pastry flours, bread flours, spelt, buckwheat, rye, and other grains. Availability varies from day to day, but they seem to be updating their websites frequently.

Geechie Boy Mill is great for grits, corn flour, and other southern American staples

If you’re looking for masa to make your own tortillas, Masienda and Alma Semillera both specialize in heirloom corn varieties.

Katie Okamoto is a Los Angeles–based writer and former editor at Metropolis, the New York–based design and architecture monthly. Find her work at katieokamoto.com and occasionally on Twitter and Instagram. Photocredits: Laptop: Tawatchai Prakobkit / EyeEm / Getty; Dates: Joolies; Jasmine rice / Hmart; Sumac: Burlap and Barrel; Minerva Sardines: Portugalia; Hondashi: Hmart; Gochujang: Amazon; Olives: Murrays’ Cheese; Chorizo: Tienda

Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy.

from Eater - All https://ift.tt/2VMng7y via Blogger https://ift.tt/2VPfJVB

[worldstop10]

Umami Grove (Steam VR)

New Post - Umami Grove (Steam VR) Valve Index, HTC Vive & Oculus Rift

Price TBASystem:Valve Index, HTC Vive & Oculus RiftComfort Rating:Yellow (Mild Movement)Genre:AdventureInput:Tracked Motion ControllersPlaying Positions:Standing, Room-ScaleMulti-Player:NoAge Rating:PG Description: Umami Grove is a relaxed, physics-based VR adventure game with a plethora of creatures to meet and places to explore. Jump, climb, duck, and swing your way though a unique cooking…

[popillia]

Our booth for the Tokyo Game Show!!

[ezraproduction]

Umami Burger @ The Grove Reopening Event Photography

New Post has been published on https://ezraproductions.com/project/umami-burger-the-grove-reopening-event-photography/

Umami Burger @ The Grove Reopening Event Photography

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Umami Burger @ The Grove Reopening Event Photography

Project Overview

Ezra Productions was hired to photograph and video the event celebrating the re-opening of Umami Burger at The Grove in Los Angeles, CA. The photographs showcase the redesign of the space, dubbed “The Next Evolution” of Umami restaurants. The space now features an open floorplan, a comfortable bar with seating, and a partially visible kitchen. Umami strived to make this location family friendly, so we made sure to capture shots of kids enjoying the kid-friendly play area on the patio. In addition to the redesign of the restaurant, this Umami features an array of new menu and drink options like the Impossible burger and boozy milkshakes, which influencers and celebrities enjoyed throughout the night.

This project also included event videography, editings, graphics, and coloring. The event recap video highlighted various important moments throughout the event, including: Jayden Smith’s red carpet arrival; the frenzied media snapping photographs of the celebrities on the step and repeat that featured Umami and Peroni logos; interviews with the Umami President and corporate affiliates; product shots of the featured “Impossible Burger” and Peroni Beer; and the artful preparation of new signature cocktails.

The photographers stayed late after the event to provide Umami with the best photos to be featured on their Instagram account and in the press the next morning. Umami received the rest of the edited photographs the following day.

Project Deliverables

Event photography to be featured in the press and on Umami’s Instagram and other social media channels; a one-minute event video and a 30-second event video for Instagram.

Company Overview

Umami Burger is an American restaurant chain that uses Japanese-style ingredients to create savory umami burger creations. CAN YOU ADD MORE TO THIS.

One-Minute Video

[embedyt] https://www.youtube.com/watch?v=SP0bNzlQv9s[/embedyt]

Ready to get started with your Photography project?

Give us a shout!

[tomorrowedblog]

First look at Umami Grove

A new trailer has been released for Umami Grove. No release date was specified.

Umami Grove is a relaxed, physics-based VR adventure game with a plethora of creatures to meet and places to explore. Jump, climb, duck, and swing your way though a unique cooking-themed adventure using a powerful movement and interaction system.

[soph-okonedo]

Jaden Smith and Jada Pinkett Smith attend the Umami Burger x Jaden Smith Artist Series Launch Event at The Grove on October 11, 2017 in Los Angeles, California

[mariaclaragomez276]

Fast trains and paper cranes: a Japanese adventure

A ‘hop on, hop off’ westbound itinerary from Tokyo to Kobe by Shinkansen

With its futuristic cityscapes and tranquil temples, ancient traditions and cutting-edge luxury hotels, Japan is a country that must be seen to be believed. And, thanks to its legendary Shinkansen (also known as the Bullet Train), travel is all part of the experience. In this itinerary, we whisk you from Tokyo to the country’s waterfront cosmopolitan city, Kobe, taking in some of the country’s must-see sights en route. Prepare to be swept off your feet.

AT A GLANCE

An open-ended independent itinerary for Japan, based on flying into Tokyo to travel westbound by the world-famous Shinkansen.

Recommended scenic stop-off points include Izu, Nagoya, Ise-Shima, Nara, and Kyoto.

Highlights include luxury hotels, tranquil temples and shrines, cherry blossom tunnels, and views of Mount Fuji.

START IN STYLE: TOKYO

Tokyo is a city that never stands still; a sprawling mishmash of neighbourhoods each with their own distinct identity. Before embarking on your Shinkansen adventure, pause at the Toyko Station Hotel, a gorgeous red-hued building that dates back to 1915. Start your stay as the locals do, with a jog to the Imperial Palace. Then spend a day or two exploring the city: the shopping district of Ginza, the grand Gyoko-dori street, the Godzilla statue in Tokyo’s Hibiya, and the many restaurants of Tokyo Station are all on your doorstep.

To get a feel for Tokyo’s many sides, go twin-centre and book a night or two at Hotel Gajoen Tokyo. Located in the hip Meguro district, from here you can seek out trendy shops and craft cafes. And, if you’re visiting in the spring, don’t miss the annual cherry-blossom festival as these iconic trees drop their confetti-like petals.

WHERE TO STAY

At times, Tokyo can feel a little overwhelming, so we highly recommend choosing hotels in a great location, but with a sense of space and calm. Tokyo Station Hotel puts the capital’s highlights at your feet, while Hotel Gajoen Tokyo feels like a city-centre retreat: tranquil, elegant, yet moments from the trend-setting Meguro district. Suggested stay 3-5 days.

ALL ABOARD THE SHINKANSEN

Catching the Shinkansen is an effortless experience. Trains leave from both Tokyo station and Shinagawa station with surprising regularity – and typical Japanese efficiency. The average delay is just 36 seconds. And shortly after boarding you’re off: rocketing along at up to 320 kilometres per hour. Order some refreshments and take in the views as you whiz past Mount Fuji.

If time is tight, you could make the full journey to Kobe in two hours, 40 minutes. But we’d highly recommend making some detours along the way, starting with the spellbinding Izu.

THE NATURAL WONDERS OF IZU

Rugged coastline, mellow surfer beaches, dense forests dotted with traditional ryokan dwellings and onsen with their therapeutic hot waters. It’s hard to believe that the cool, green calm of Izu is under an hour away on the bullet train from the non-stop bustle of Tokyo. Known as the ‘province where the hot water gushes’, Izu is overflowing with natural wonders – take in views of Mount Fuji from the top of a volcanic crater, or wander through pink tunnels of Kawazu cherry blossom.

In perfect harmony with its unspoilt natural surroundings, ABBA Resorts Izu is a serene Japanese-inn style forest dwelling, where you’ll soon drift away into a state of Zen-like bliss in the mineral water bubbling up from the Ukiyama Hot Springs. Suggested stay 1-2 nights.

Take the Izuhakone Railway Sunzu line from Shuzenji Station to Mishima, then take the bullet train to Nagoya.

NAGOYA: THE BEST OF BOTH WORLDS

Nagoya’s location means you don’t have to travel far to experience awe-inspiring natural beauty. Head to the picturesque Japanese Alps for hiking and panoramic mountain views. Or stay in the city and visit the Shirotori Garden, full of flora and fauna all year round. Known for its special Hatcho miso, Nagoya is the perfect place to sample some of Japan’s most authentic flavours, from a hearty bowl of misonikomi to the tender meat of doteni.

Take the Kintetsu Express train from Kintetsu Nagoya to Kashikojima – a complimentary shuttle bus is available from Kashikohima to Shima Kanko Hotel: the Bay Suites in Ise-Shima.

A PLACE OF PILGRIMAGE: ISE-SHIMA

Princes, poets and pilgrims have long turned to Ise-Shima for spiritual, cultural (and culinary) inspiration. This ocean peninsula is where haiku-pioneer Matsuo Bashõ was born and where the Imperial Family is said to source their seafood. A stay in Ise-Shima demands a pilgrimage to Ise-jingū. This sacred Shintō shrine complex is the size of a small city – a labyrinth of inner sanctums, outer temples and moss-carpeted courtyards in a serene forest setting. The original shrines date from the 3rd century, but the ones you’ll see are newer – tradition dictates the shrines are recreated every 20 years to specific plans and ancient practices.

Breathe in the postcard-worthy peacefulness of Ise-Shima National Park from the comfort of Shima Kanko Hotel: the Bay Suites, an all-suite Japanese retreat on the shores of Ago-Wan Bay. Enjoy the perfect pairing of sunsets with your seafood at Michelin-starred La Mer, or get a taste of everything on the intricately prepared tasting menu at Hamayu, the hotel’s second restaurant. Immerse yourself in the local culture with Shima Kanko’s impressive array of activities, from making your own oceanic accessories at Pearl Miki, to taking part in a traditional Tea Ceremony in the beautiful Tatami Room, ‘Guan’. Suggested stay 2-3 nights.

Take the Kintetsu Express train from Kashikojima to Yamatosaidaiji, transfer to the Kintetsu Nara Line to Kintetsunara (2h30m journey) – note that the Japanese Rail Pass is not valid on Kintetsu trains.

HISTORIC NARA

Next up is the first capital city of Japan, home to eight UNESCO World Heritage Sites. Wander through the serene Isui-en Garden, be inspired by the world-famous Todai-ji Temple, lose yourself in the pathways that surround the Kasuga-Taisha Shrine. Along the way, you’ll encounter the sacred deer that roam free across the city. To really soak up the atmosphere of Nara, we recommend staying overnight at Noboriojo Hotel Nara. This boutique hotel is right at the foot of the Kofuku-Ji temple and renowned for its exceptional service and French-influenced fine dining. Suggested stay 1-2 nights.

Miyakoji rapid trains operate every 30 minutes between JR Nara Station and Kyoto Station – the journey takes around 45 minutes. Kintetsu Nara and JR Nara Line also connect to Kyoto.

KYOTO: TEMPLES, TEA, AND PLUM TREES

With more than 1,000 temples and countless tea houses, Kyoto is the heart and soul of ancient Japan. And, while the best way to experience the city is to step out and lose yourself in it, there are some sights every traveller should see. Fushimi-Inari Taisha is an awe-inspiring shrine made up of hundreds of vermillion gates that form a tunnel up the mountainside. And, in the evening, the softly-lit Geisha district of Gion has an enchanting, secretive atmosphere. Make time for hanami, the ancient practice of flower-viewing, before sipping on sweet umami-plum tea fresh from the city’s groves, which come into full bloom every spring for the annual plum and cherry blossom festivals.

A restored ryokan with suites discreetly arranged among green courtyards, Sowaka perfectly complements this historic city. Harmoniously designed, traditional ryokan elements such as paper sliding doors are interwoven with modern comforts. Bath amenities are made with Japanese camelia oil, and the hotel’s water is drawn from its own underground spring. It’s all designed to create that Kyoto-state-of-mind. With the ancient capital on your doorstep, private tours are available to the nearby Kiyomizu-dera Temple – guided by one of the priests, you will have exclusive access to areas that are normally off-limits to the public. Suggested stay 2-3 nights.

Either take the Special Rapid train on the JR Kyoto Line which will get you to Sannomiya Station in Kobe in 50 minutes, or the high speed shinkansen to Shin-Kobe Station which only takes half an hour.

LAST BUT NOT LEAST: KOBE

Home to the highly prized Kobe beef, your final destination is an ancient maritime gateway with the verdant Rokko mountains as a backdrop and the sea stretching beyond the bustling port. Climb the Port Tower for great views of the city and then visit the numerous shops and restaurants along the waterfront, or Take a stroll along Harborland and Meriken Park. Compact and picturesque, most things can be reached on foot from your luxury hotel, Hotel La Suite Kobe Harborland. Overlooking the harbour with stunning sea views, every bedroom has a large Jacuzzi bath with a television for the ultimate relaxation time. Suggested stay 1-2 nights.

TRAVEL TIPS

Make sure you choose the correct category of Shinkansen for your journey. On the Tokaido Shinkansen, from Tokyo to Kobe, the most frequent and fastest option is the Nozomi. If you’d like to use the Japan Rail Pass, your best choice is the Hikari which takes just over three hours.

BOOK YOUR BOUTIQUE HOTELS

To book the hotels on this independent itinerary, get in touch with our Voice Reservation Team on 0800 0482 314 (UK) & 1-877-234-7033 (US). You can find a full list of our dedicated toll-free numbers here. We’re ready and waiting to plan luxury adventures 24 hours a day, seven days a week. So whenever inspiration strikes, just get in touch.

The post Fast trains and paper cranes: a Japanese adventure appeared first on Small Luxury Hotels.

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[whimzea-blog]

Consider the Following 4/4

Title: Consider the Following

Author: whimzea

Pairing: Zane/Heath

Summary: Heath refuses to move into Zane’s room, and Zane cannot figure out why.

Also up on AO3 here.

“If you move one more goddamn time I’m gonna slit your throat,” Matt threatened, grabbing a strong hold of Zane’s neck.

They were in Zane’s bathroom, standing in front of the sink. Every surface- and Matt and Zane- was covered with a fine layer of dark hair.

“Are we finished yet? It never takes Heath this long,” Zane complained, wiping his forehead. He was nervous and standing still was driving him crazy.

“Almost, bitch,” Matt replied, putting the razor back to Zane’s beard. After three more minutes he turned it off and stood back and surveyed his work.

“You’re done,” Matt declared, tossing the razor on the counter and vigorously brushing off his shirt. “Jesus, Zane, you’re a hairy motherfucker. It’s everywhere. I think it’s in my mouth.” Matt spat in the sink for emphasis.

“You actually did a good job,” Zane said, running a hand over his trimmed beard. “Thanks, man.”

“Don’t say I never did anything for you.” Matt clapped a hand on Zane’s shoulder. “I’m leaving. Take a shower. You stink. And...good luck.”

“I owe you, dude,” Zane said sincerely. Matt had gone above and beyond the call of best friendship today, and no matter how this night went, he was glad he at least had Matt in his corner.

���I know,” Matt replied breezily, giving Zane a salute before heading out of the apartment.

Zane took a deep breath and looked at himself in the mirror. It would have to do.

He cleaned up the bathroom, showered, and brushed his teeth, his anxiety ramping up as each minute passed. He fretted in his closet for fifteen minutes before deciding that he was being ridiculous. Heath didn’t give a shit about his clothes.

He sat on the couch, his knee jiggling. He pulled out his phone and looked at the time. 8:55pm.

He scrolled through his texts. Kam had replied to his strong suggestion that he spend the night at Meghan’s with a succinct, “K fuckhead.”

Zane opened the conversation below for the thousandth time. Nothing new. Just the one text.

Be home at 9.

Zane and Matt had been at The Grove eating lunch at Umami Burger when the text from Heath had come in. Zane had stared at the screen for a full twenty seconds.

“I’m not seeing things, right? This is real?” Zane thrust the phone across their table into Matt’s face.

Matt squinted. “Looks like it.” He gave Zane’s arm a quick pat. “See? I told you not to worry.”

“But what does that even mean? Like, is he telling me that he’ll be home at 9, or is he telling me to be home at 9? Why does he want me to be home?” Matt rolled his eyes. “You’re over-thinking this. He texted you. That’s a good thing.”

Zane bit his fingernail. “But what if-”

Matt held up his hand. “Stop. Just be home at 9. And let the chips fall where they may.”

Zane had been a wreck all week, sleeping horribly, his stomach churning with anxiety every waking moment. Even if the worst happened, at least he knew where he stood.

Zane nodded and took a bite of his burger. It tasted like shit.

*****

At 9:07, the apartment door opened.

Zane jumped up and shoved his phone in his pocket. Heath dropped his backpack on the ground and kicked the door closed before turning to look at Zane.

“Hi.”

Zane swallowed. “Hi.”

Heath had dark circles under his eyes and his beard was much scruffier than usual. Or, exactly how Zane had looked all week.

They stood in awkward silence for what seemed like an eternity before Heath finally spoke.

“Where’s Kam?” Heath asked. He crossed the foyer to the kitchen, grabbing a beer from the fridge. Zane saw him hesitate before grabbing another.

“He’s spending the night at Meghan’s.”

Heath nodded and popped the cap off the bottles on the edge of the counter. He crossed the living room and stood in front of Zane, avoiding eye contact but handing him one of the bottles.

“Thanks.” Zane took a swig right away, not realizing how fucking dry his throat had been. He had never in his life been this uncomfortable around Heath. It was a terrible feeling.

After taking a long pull from his own bottle, Heath finally looked at Zane straight on. Zane couldn’t read his expression. For the first time in years, Zane had no idea what Heath was thinking.

Zane had never really understood the phrase “you could cut the tension with a knife” until this moment. He wanted to say something, anything, so that Heath knew how sorry he was. But he couldn’t seem to make any part of his body work, let alone speak.

What Heath did next was surprising, even to Heath himself.

Heath took a breath like he was about to say something. Zane tensed, getting ready for the worst.

But then, Heath kissed him.

Zane stepped back in surprise, barely managing not to drop the bottle in his hand. When Heath broke the kiss, they were both out of breath.

Heath didn’t step back, but remained pressed up against Zane’s chest. They were centimeters apart, and Zane could feel Heath’s breath on his lips. It had only been a week, but it was like it had been years.

Zane guessed that just setting the tension on fire was as good as any other way of getting rid of it.

Heath brushed his hand against Zane’s, grabbing the neck of Zane’s bottle and sliding it out of his hands. He set both of their drinks on the end table next to them.

Zane inhaled sharply as Heath slid a cold hand under his shirt. Heath’s fingers drew a line from the base of his spine up to his mid-back, before digging his nails in and dragging them down Zane’s back, so hard it was sure to leave marks.

Heath rested his other hand against Zane’s neck before sliding it up into Zane’s hair. He gripped it and tugged roughly, finally closing the space between them and biting Zane’s bottom lip, hard.

In no version of these events that Zane had anxiously imagined for the past week, had he imagined this happening.

“Go to the bedroom and sit on the bed,” Heath said lowly against Zane’s mouth. “And don’t do anything else.”

Heath pushed Zane away, keeping his face emotionless as he watched Zane hesitate for a second, confusion mixed with arousal on his features. Heath held his gaze, internally pumping his fist when Zane finally turned and walked towards the bedroom.

Heath watched Zane disappear through the door, feeling a strange rush of power. It was pure impulse that had made him kiss Zane, but it wasn’t totally illogical.

Heath turned off all the lights, locked the door, took his time. All of a sudden he had the desire to make Zane sweat it out, make him wring his hands and wonder what was coming next. The part of Heath that knew that this wasn’t the healthiest way to work through conflict also knew that this was exactly what they needed to do.

Heath had had a moment of clarity, pressed against Zane’s chest, feeling his nervous pulse. Besides the emo thing about his brother (which he would never, ever reveal) Heath realized that what had really pissed him off was Zane trying to make all of the decisions for them. Deep down he knew that Zane wasn’t using him for content, or trying to make him feel like shit. He knew that Zane loved him. But Zane also had the bad habit of only seeing his own point of view, using his charisma to gain control until he was on top and you had no idea how it had happened.

If Heath was going to be with Zane, Zane had to know that he couldn’t do that. If Heath was going to share a space with him (and he had pretty much decided he would, although Zane didn’t need to know that yet) Zane would have to know that they were equals.

Heath found Zane sitting on the side of the bed, his hands anxiously fisting the comforter. Zane’s eyes shot to Heath when he walked in, but he didn’t say anything.

Heath emptied his pockets of his phone and wallet, tossing them on the dresser. He moved around the room, doing his nightly routine, feeling Zane watching him the entire time.

When Heath stood before Zane again, he was only in his briefs, his arms crossed in front of him. He saw Zane’s eyes slide from his lips, to the waistband of his Calvins, to his thighs.

“Take off your shirt.” Heath was firm, his gaze hard.

To his (hidden) amazement, Zane didn’t protest. He pulled off his shirt, tossing it to the side.

Heath admired curve of his shoulders, the bulk of his arms. As much as Heath enjoyed being lifted up and fucked into oblivion by that body, tonight that was not going to happen.

“Stand up.” You’re not my boss.

“Don’t make a sound.” You’ll never control me.

Heath’s hand slid under the waistband of Zane’s jeans, his nails digging into his hip bone. He dragged his hand back up Zane’s torso, leaning closer so that he could wrap his arms around Zane’s neck.

He felt Zane’s hands brush his hips, and he grabbed a handful of Zane’s hair and pulled. “Don’t touch.” Zane’s hands dropped to his sides. Heath pressed his chest into Zane’s and blew softly on Zane’s ear. He licked a stripe down Zane’s throat to his collarbone, biting it hard.

Heath could feel Zane tense up, could hear him grit his teeth. Heath pressed kisses along Zane’s jaw until he was hovering millimeters above Zane’s lips. He could feel Zane instinctively trying to close the distance between them, but he pulled Zane’s head back by the hair, squeezing his neck roughly with his other hand.

He could feel Zane thrumming with arousal, his cock fattening up in his jeans.

Even though Heath usually took the lead in the bedroom, as far as getting things going, Zane tended to take over once things got heated. Zane hated to be teased, and he knew that it was driving Zane crazy that he couldn’t do what he wanted.

Heath luxuriated in the feeling of Zane’s body heat, running his hands over his back, his arms, the soft hair on his chest, all the while keeping his lips just out of reach.

Zane swallowed loudly, his biceps rippling as he balled his fists up tightly. Heath ground his pelvis into Zane’s, the cool metal of Zane’s belt leaving a mark on Heath’s belly.

Zane couldn’t touch, or speak, and he was falling apart. Heath knew that this was ten times more effective at keeping Zane in line than handcuffs, or a whip, or anything else he could pull out of a bedroom drawer.

He pushed Zane so that he fell onto the bed on his back. He motioned for Zane to go in the middle of the bed.

Heath took off his briefs and climbed on to the very expensive new mattress, crawling over so that he was straddling Zane’s thighs.

He slowly undid Zane’s belt, then the button, the the zipper of his jeans, making sure to “accidentally” touch his dick with every movement.

Zane was flushed, and Heath could tell he was getting aggravated. Good.

Heath grasped the waistband of Zane’s jeans and underwear, sliding down Zane’s legs and pulling the clothing down with him, allowing Zane to lift his hips to help.

He straddled Zane’s thighs again, ignoring his cock, but leaning forward so that his elbows rested besides Zane’s head, their chests pressed together.

Zane was rapt with attention. Heath had never seen Zane look at him like that, and it was fucking incredible. “Listen to me,” Heath murmured. “Don’t speak.”

Zane nodded, his eyes wide.

“I don’t want to have a mushy heart-to-heart. I think we’ve both had enough time to think and know where we were right and wrong, logical and...not logical.” Zane nodded slightly.

“So I’ll keep it brief. I’ll move into this room. On three conditions.” Heath pressed his lips against Zane’s ear.

“You never use money to manipulate me ever again.” Zane closed his eyes, and Heath could feel his shame.

“You understand that what I want is just as important as what you want.”

Heath moved so he could see Zane’s face. “Open your eyes.” Zane complied, his expression earnest and repentant.

“And, you always know...that in here, I’m in control.” Zane licked his lips and nodded.

“If you agree, say, ‘I agree.’”

“I agree,” Zane said immediately, his voice deep and breathless.

“Tell me you’re sorry.”

“I’m sorry.”

Heath nodded, letting the corners of his mouth turn up slightly. He knew Zane was being sincere. And he knew that Zane had received the appropriate punishment.

Heath kissed Zane roughly, and he could hear Zane suppress a growl deep in his throat.

“You can speak,” Heath whispered. “And, you can touch.”

In a millisecond Heath was on his back, enveloped by heat. In their bed. In their room.