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azuneekun · 25 days

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STARDEW VALLEY BACHELOR/BACHELORETTE (personal) HEADCANONS:

Maru

Is a registered nurse, but is working to become a medicinal and environmental researcher like her father (Professor Demetrius).

Robotics, Electrical engineering and Astronomy are just a few of her hobbies and passions.

Afraid of getting real piercings, so Sebastian gifted her clip-ons.

Doesn’t trust newer computers, unlike her brother.

She is nearsighted and has astigmatism.

She goes stargazing in hopes of finding signs of extraterrestrial life. Or just to see if she can spot a certain flying robot.

Used to follow her brother Sebastian around a lot when she was very young, but his troublemaking behavior made Maru distance herself. She still cares about him.

Loves helping the farmer with building farming machines.

Loves spending time with her best friend Penny and talking about books and trivia together.

Other than tinkering with gadgets, she also enjoys doing puzzles.

Penny

Could not afford finishing her teaching course in college due to financial troubles.

Saving up money in her tutoring job to become an elementary school teacher.

Her father abandoned them due to feeling ‘trapped’. It happened around fall—so she feels melancholic during that season.

Likes cooking but is a novice at it.

She and Emily do arts and crafts together in the library and or the (fixed) community center. (For the kids and for event decorations.)

She has a slight southern accent.

Elliott and her like to swap book recommendations.

Loves listening to Maru infodumping about her trivia and interests. She teaches them to Jas and Vincent in return.

She likes to do crossword puzzles under the tree near the graveyard.

She prefers to wear skirts.

She influenced Jas and Vincent to have an interest in archeology, thanks to her own fondness of it.

Abigail

Pets every animal they see. Sanitizes herself right away before going home due to Pierre's allergies.

Sometimes helps her dad with the general store. Pierre gives her some money in return.

Abigail loves to draw and sometimes likes to join art competitions.

Enjoys the occult and fortune telling. Has some magical ability, but is not fully aware of it.

She plays the flute and the drums.

Loves adventuring, but feels guilty killing monsters (even out of self defense). Will make graves or offer prayers to put their souls to rest.

Very interested in monsters and loves reading about them.

She has a sweet tooth; minerals taste like candy to her. She also loves spicy food from time to time.

Gets sunburnt easily.

Leah

Used to be hired as an illustrator for books in Zuzu City.

Is under apprenticeship with Robin.

Loves using different painting mediums. Current favorites are charcoal, oil painting, and watercolors.

Experienced forager—she adores making vegetable/fruit salads and stir-frys out of them.

Likes to drink the wine sold by the farmer and the saloon.

She is left handed.

She makes her own special homemade vinaigrette.

Has her own mini-garden.

Loves to help the farmer with crafting artisan equipment that involves wood (eg: kegs, preserve jars, casks, and etc.)

Emily

The unofficial hair stylist (and barberess) of the townies. (HC adopted from @/moon-boat)

Has some real spiritual power and foresight.

Her prophetic visions mostly appear in her dreams.

Knows supernatural beings and Junimo exist (and has seen them) but opts not to tell anyone directly for the creatures’ safety. (Likes to give subtle hints, though.)

Can genuinely communicate with birds and flowers.

Is very good at arts and crafts and helps decorate the festivals often.

Vegetarian. Likes to cook vegetarian dishes.

She's a very talented dancer, and she likes to do her choreography in secret.

Sandy sells the clothes she makes. Haley advertises them on her blog.

Loves all animals—especially birds.

She likes clowns and circuses.

Is very meticulous about cleanliness and housework.

Is incredibly scared of watching horror movies.

Haley

A talented cook that loves baking sweets.

Is a social media influencer. She has a popular Instagram account called StarfruitHaley and a Youtube channel named Cooking Junimo.

Likes drinking peppermint coffee and eating cupcakes.

She is a picky eater.

Learned to dance from Emily.

She and Emily are taiwanese-americans.

Her hair is dyed blonde and she wears contacts.

Freelance model, but likes doing photography more.

Does photography gigs sometimes.

Secretly admires her sister's dancing, but doesn't want to lose to her during the Flower dance.

Likes to go surfing during the summer time. (HC adopted from @/sofiaruelle )

Closeted lesbian, but came out proudly once she started to live in the valley.

Bunnies and Ponies are her favorite animals.

Shane

Prefers keeping people at a distance (so it doesn’t hurt him if he loses them), but is weak to persistent people. Prefers keeping people at a distance (so it doesn’t hurt him when he loses them), but is weak to persistent people. (eg: Emily, Sam, the farmer)

Is very good friends with Emily. Likes to joke around and share chicken stories with her.

Lost a sports scholarship in university due to injury, so he dropped out. (He took a course in multimedia arts, hence his 7 ♡ event.)

Likes to collect funny printed boxers.

Wears old clothes until they tear apart.

Doesn't bother combing his hair much.

Takes care of the animals when Marnie's not around, and teaches Jas about the ranch while he’s at it.

Most of his savings are for Jas and Marnie.

Has calloused hands from hard work.

He likes to use nicknames. Both derogatively and affectionately. (e.g. Sweetheart, Chickadee, Doll, Buddy , Asshole, Jockstrap (Alex specific), Dickhead, Kid)

Shane has excellent upper body strength due to lifting heavy boxes at work, and sacks of feed at the ranch.

Jas’ mother is his older sibling. Marnie is his father's younger sister.

In the future, his beautiful blue chickens will become recognized as a standardized breed by the farming community.

Harvey

Used to be a surgical oncologist. Left this position due to emotional distress.

Came from a prestigious family of doctors, lawyers, and professors.

Has a twin brother. ( HC adopted from @/coinly )

Loves science, history, and the documentary channels.

He used to be in a long term relationship but it ended due to LDR.

He can cook but doesn't feel happy eating by himself—so he just heats up frozen meals.

He smells like nice soap and hand sanitizer.

Has a wonderful singing deep voice. (HC adopted from @/hannahstumble )

Likes to drink wine every once in a while to relax.

Jazz music is calming to him. He owns many cassettes of the classics.

Elliott

Was a music professor in a private university.

Is from a wealthy family, but left to become more independent.

Humble and isn't very materialistic, but is very strict with his well-kept appearance.

Keeps his pencils so sharp it might as well be a weapon.

Isn't very good at taking care of plants, but is learning how to.

A little clumsy with housework and repairs, but tries to keep tidy.

His favorite pastime with his father was fishing.

Likes to drink, but can’t hold his liquor at all.

In his youth, he has gotten some recognition for his published short stories and poetry, but has yet to make a full length novel.

Commissions and collaborates with Leah on art and ideas for his books.

His piano actually came from Robin's. Sebastian used to own it but preferred playing the synth now.

Sebastian

Is very skillfull at using a knife (for fish and seafood).

He is a lazy genius.

His Korean name is Seojun. His biological father tried bringing him to his home country when he and Robin divorced, but Sebastian opted to stay with his mother.

He loves cats as much as frogs and bats.

Sleeps very messily. Ends up in weird positions on the bed, with pillows dropped onto the floor.

Loves exploring the mines and wants to join the Adventurer's guild in the future.

Does his (and his friends') piercings.

Has a long deep scar on his left leg due to a rock crab.

The town go-to mechanic, alongside Maru.

He’s jealous of Maru, but doesn’t hate her. Doesn’t know how to express himself, so they end up fighting. He thinks he’s not the best older brother to have.

Insomniac. Needs medication to help sleep, sometimes.

Likes to tease and scare people.

Also gets sunburnt easily—but in return doesn’t get affected by the cold weather as much.

Best billiards player in Stardew.

Alex

Has dyslexia, but is not aware of it (until the farmer points it out).

Likes to help cook with his grandma.

Makes and sells his own icecream.

Is the local town mailman. (HC adopted from @/ryllen )

Childhood friends with Haley, but pretended to be her boyfriend in HS to shield her from men (as per her wishes).

Not only was he a varsity quarterback for gridball, but he was also an ace baseball player.

One of his favorite pastimes is watching the gridball game every Sunday.

Thinking about saving money to go to a vocational college or getting a scholarship.

Interested in becoming a physical fitness coach if his dreams to go to the league fall through.

Afraid of being vulnerable to people, because he wants to be seen as strong and reliable.

Sam

A popular boy in school.

Was influenced into loving music due to Sebastian.

Likes flowers but has severe hay fever.

Has a scar on his eyebrow from a skateboard accident.

Loves his mom's largemouth bass fish casserole.

Thinks being a submarine captain might be cool as a job (thanks to the night market), but would prefer being in the music industry.

Likes to DJ and compose his own music.

A little forgetful, so his wrists and hands are full of scribbles and rubber bands as reminders.

Likes cactuses and the flowers that bloom from it (and especially loves cactus fruit).

Him and Alex both like to collect branded sports shoes, and talk about it together sometimes.

1K notes · View notes

willowbelle · 2 months

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Sous Chef

sanji & jealousy + possessiveness

per this request from my 500 follower event!

❤︎ sanji x fem reader ❤︎

༉‧₊˚✧ (nsfw, afab!reader, 18+ only) ༉‧₊˚✧

cw: teasing, jealousy, obsession, possessiveness, body worship, oral (f receiving) (sanji kneels to eat you out while you're standing), fingering, breast/nipple play, piv sex, unprotected sex, kitchen sex, counter sex, dirty talk, dom!sanji (but he also gets flustered a lot), use of "good girl" + "say my name"

summary: chef innuendos, sweet sanji to jealous sanji pipeline, reader is a huge tease ("i bet that swordsman could fuck me harder" type) reader really pushes sanji's buttons, sanji gets jealous, mentions of sanji being jealous of zoro, possessive sex ensues.

word count: ~5,000

tagging: @sanjisprincesswifey @bby-deerling @maddddstuff

Sous Chef

Sanji is an ardent lover; a devoted man, gentle and caring to the core. He's hellbent on making you his own and maintaining that bond, often expressing it through sweet gestures like gifting flowers, freshly-cooked meals, and handwritten love letters.

However, sometimes the gentle cook gets sloppy, and his tender demeanor falters, allowing his lustful yearnings to take the reins long before his kind heart can intervene.

He's quite susceptible to teasing, easily flustered by your sharp tongue and playful remarks, often hiding his flushed face behind his blonde bangs. His shy demeanor emboldens you, making you feel uncharacteristically confident. You frequently find yourself pushing boundaries, testing the waters to put his adoration to the test, seeing just how much you can get away with before his gentlemanly persona dissolves entirely.

You've never witnessed his possessive nature firsthand, but deep down, you're certain it lies within him. It must.

Today is one of those days; you're determined to draw it out.

————

You’re pushing his buttons, as you often do, and though you've become accustomed to him brushing it off, offering a sweet smile and an amused laugh, today, the tender chef seems… different.

Silently, he moves about the kitchen, his movements precise and deliberate, taking long drags of the cigarette that dangles from his lips as he works. The sizzle of oil, the rhythmic chop of vegetables, and the gentle simmer of sauce provide a soothing backdrop to his thoughts. Yet beneath the surface of his composed facade, jealousy prickles at his skin like tiny, agitated needles.

As he stirs the saucepan, his mind wanders to the image of you with that swordsman, sharing a moment he's not a part of. It gnaws at him, a subtle ache in his chest that refuses to be ignored. He tries to focus on the task at hand, on the symphony of flavors he's orchestrating, but the green-eyed monster coils tighter around his heart with each passing moment.

His movements become more brisk, more forceful, as if trying to exorcise the unwelcome emotions through sheer physical exertion. Yet, despite his best efforts, the simmering resentment refuses to be quelled. It taints the air in the kitchen, adding a bitter undertone to the aroma of spices and herbs.

And so, he continues to cook in silence, the smoke from his cigarette clouding his face, the clatter of utensils masking the turmoil within. He knows that until he can silence the jealousy that festers within him, his efforts will be in vain.

To an outsider, he appears calm, composed, his attention solely fixed on the task at hand. Yet, to you, the recipient of his affection, it's evident that something is amiss. There's a tension in his demeanor, a subtle urgency that belies his usual ease. He's unusually stiff, his movements hurried, and he nervously gnaws at his bottom lip—a stark departure from the fluid grace that typically characterizes his actions.

So, you aim to tease, yet again.

“Don't like me flirting with that swordsman, do ya, cook?”

It’s a playful jab, but one that’s sharp, piercing through the thin veil of his composure. It's innocuous on the surface, a needle, perhaps, but to him, it’s a dagger.

Sanji’s hands momentarily still, the utensil he holds clenched a little tighter. His jaw tenses, and a flicker of hurt flashes in his eyes before he quickly masks it with a forced smile. Inside, jealousy ignites like a sudden spark in the dark, consuming his thoughts and sending a surge of adrenaline coursing through his veins.

In that moment, the carefully constructed facade of calm shatters, revealing the turmoil within. Your words hang in the air, that damn nickname, a painful reminder of the insecurities that gnaw at his soul. He struggles to regain his composure, to push back the rising tide of jealousy threatening to overwhelm him.

But despite his efforts, a crack has formed in his chivalrous armor, and he knows that once unleashed, jealousy is a force that's hard to contain. With a forced laugh and a shaky exhale, he busies himself once more, hoping to drown out the tumultuous emotions that threaten to consume him whole.

“It doesn’t bother me, beautiful,” he murmurs, more so to reassure himself, “I know you’re all mine.”

“Are you sure, Sanji?” you press, casually leaning against the kitchen counter, idly twirling a strand of hair between your fingertips, a deliberate gesture intended to stir his interest. “I don’t know, Zoro’s really been grabbin’ my attention lately.”

Sanji continues to cook, the simmering jealousy within him only grows more pronounced, like a pot left unattended on a blazing stove. Each word that leaves your lips fuels the fire, each syllable stroking the flames of his insecurity. He reaches for another cigarette, his hands trembling slightly as he lights it, the flame flickering in the dimly lit kitchen. The smoke curls around him, a tangible manifestation of his inner conflicts, and he takes a long drag, hoping to find solace in its bitter embrace. He clings to his kind side, outwardly at least,

“A wonderful woman like you has many admirers, I bet.”

He smiles but grits his teeth, the cigarette dangling from his lips like a lifeline, a futile attempt to quell the storm raging within him. The scent of burning tobacco mingles with the aroma of spices and sauces, a bitter undertone to the dishes he’s preparing.

"He'd never love you the way I do," the chef mutters through clenched teeth.

The remark is so subdued that you almost question if you heard it, but the tight grip on his wooden spoon, stirring with such sudden intensity, confirms you’d heard him correctly.

A smirk tugs at your lips. He's jealous. Bingo.

“What’s that, cook?” you jab, “Did ya say somethin’?”

That nickname again, it slices at his heart. He’s been worn thin, and you’ve stretched him to his breaking point.

With a sharp exhale, Sanji stubs out his cigarette, the ember extinguished with finality.

Slowly, he turns to face you, the simmering jealousy that had been gnawing at him now burns brightly in his eyes, an unspoken challenge in their depths.

His movements are deliberate as he approaches, each step echoing with an air of quiet intensity. There's a newfound resolve in his demeanor, a steely determination to confront the source of his unease head-on.

As he stands before you, the tension in the room is palpable, thick with unspoken words and unresolved emotions. Yet, despite the storm raging within him, his voice is steady as he finally speaks, his words laced with a quiet authority that brooks no argument.

“I said,” he begins, “That moss-headed loser could never love you like I do, y/n,” he rasps, making you gulp dryly. His expression is authoritative but not unkind as he looks down at you.

For a moment, you’re at a loss for words, caught off guard by the unexpected intensity of his presence. It's a stark reminder that beneath his gentle exterior, lies a depth of strength and resolve you hadn't fully appreciated.

As you take in his determined expression, a flicker of admiration sparks within you mingling with the lingering shock. You realize that this is a side of him you’ve only glimpsed in passing, a facet of his character that demands your attention.

Despite the initial shock, the playful, devilish side of you creeps in once again, up your spine, taking root in your skull.

Leaning in close, your breath tickles his ear as your hand glides up his toned arm, coming to rest gently on his shoulder.

"I believe it's time you remind me who I belong to," you whisper, your voice laced with a playful yet provocative undertone.

The chef feels a tremor run through him, a reaction to the proximity of your touch and the suggestive tone of your voice. His muscles tense beneath your hand as it trails up his arm, a subtle yet undeniable gesture that sends a shiver down his spine.

Despite his efforts to maintain composure, he can feel the telltale flush creeping up his neck, coloring his cheeks with a rosy hue. It's a familiar sensation, one that often accompanies your playful advances, yet it never fails to catch him off guard.

His heart races in his chest, the rapid thud echoing in his ears as he struggles to find his voice amidst the whirlwind of emotions swirling within him. With a shaky exhale, he finally manages to muster a response, though it comes out as little more than a breathless murmur.

"Y-Yes, of course," he stammers, his words faltering as he meets your gaze. It's a vulnerable moment, one that exposes the depth of his feelings, and he can't help but feel a surge of both exhilaration and apprehension at the prospect of revealing his true desires.

But beneath the surface tremors and flustered facade lies a steadfast determination, a quiet resolve to seize the opportunity before him and lay claim to the love he knows is rightfully his. And as he gathers his courage, he silently vows to show you, once and for all, just how deeply you belong to him.

In an instant, he’s closing the distance, placing his hands on the countertop on either side of you as he crashes his lips onto yours.

His kiss is urgent, filled with a hunger that mirrors your own, and though his lips are slightly chapped and carry the faint taste of tobacco, you find yourself equally eager, reveling in the sensation of having him exactly where you wanted him—jealous and possessive.

You moan softly into his mouth as his gifted hands find their place on your waist, slender fingers softly digging into your warm skin.

Aiming to rile him up even more, you take the opportunity to take his bottom lip between your teeth, tugging softly on the tender flesh, earning a hearty moan from the man before you.

“Fuck,” he rasps, sliding his hands up your body to grasp at your tits, molding the clothed mounds in his soft hands as his hot tongue snakes its way into your awaiting mouth.

You mewl out at the sensation, a sound that excites the chef beyond belief. You wrap your arms around his neck as your tongues dance together, desperately attempting to get closer to him, to meld into one.

He pulls away, making you whine out at the loss. He pauses a moment, to gaze at you, your blushing face, heaving chest, it's almost too much to bear. He’s quick to connect your skin again, swiftly attaching his lips to the sensitive, untouched flesh of your neck. You whimper at the feeling of his hot lips on your body, the sensation is new and intoxicating, instantly causing goosebumps to bud all over your needy skin.

One of his hands slides up to gently hold your chin as he continues to kiss down the column of your neck, making you softly tilt your head back to give himself more access to your flesh.

“Good,” he rasps against your skin in between kisses, “Just like that, my love.”

The gesture is simple and gentle, but it exhilarates you, the chef is always kind with his touches, but tonight, he knows he’s in charge.

Weak, breathy moans and whines escape your lips as Sanji continues to kiss and nip down your neck, to your collarbones, then your chest. He pauses here, of course, taking his time with each breast. He’s devoted, tracing the contours of your body with reverent hands, his touch tender yet possessive, as if committing every curve and crevice to memory. He hooks his slender fingers beneath the hem of your shirt and shoots you a questioning glance. With your nod of approval, he lifts your shirt over your head slowly, savoring the way your curves are steadily revealed to him. His breath catches in his throat, and his heart pounds in his chest as he takes in the sight before him, drinking in every detail with hungry eyes.

“You’re beautiful,” Sanji whispers, awestricken.

Your cheeks flush a deep crimson at his words. While you've grown quite accustomed to this love-sick chef’s constant compliments on your beauty, this time feels different, as if his words carry a weight of sincerity and authenticity that pierces through his usual flattery.

His fingers linger over every inch of your skin, worshipping you with a fervor that borders on obsession. He revels in the warmth of your flesh beneath his fingertips, the way you respond to his touch with a soft sigh or a shiver of pleasure.

His hands are practiced and skilled, taking their time with your skin the same way he does preparing a plate. He carefully slides his hands up and down your bare torso, tracing your dips and curves with precision. His touches are slow and meticulous but they’re perfect, the right pressure in all the right spots. As if he’s taking his time selecting the finest ingredients, he takes in every aspect of you, savoring each nuance and subtlety.

He reaches around you, using just one skilled hand to unclasp your bra, letting it fall off your shoulders and down to the floor. You gasp softly at the sensation of the cool kitchen air hitting your bare chest, your nipples hardening instantly. He’s kind, picking your bra up off the floor and placing it on the counter before returning his attention back to you.

He waits for a moment, taking in the sight before him. His skin is hot and his cock aches in his ever-tightening pants, but he’s dedicated to pleasing you, determined to worship every inch of you before he lets himself get off. He leans down, hot breath against your hardened buds as he speaks,

“You’re so perfect, y/n,” he whispers against your skin before taking your nipple into his mouth, making you toss your head back and whine softly at the sensation. His mouth is hot around your cool skin, and his tongue is no different, melting you as it swirls slowly around the stiff bud.

“Oh, Sanji-” you whine, your hands flying down and finding themselves in his blonde locks, fingers lacing in the strands as he continues to suck on your breast.

“Mm,” he moans softly before pulling away, just momentarily, to return to your other breast, rewarding it with the same wonderful treatment.

As he sucks and licks at your breast, his hand grants the neglected one with attention, squeezing it softly, rolling and pinching your nipple in between his talented fingers.

The sensation is beyond pleasurable, allconsuming, even, and you feel your core aching for more, dampening your panties.

“Sanji,” you whine, making the chef pull away to look up at you, “I-I need more,” you beg, “Please.”

The man's cheeks flush with a surge of blood in response to your plea. He's taken aback, but undeniably aroused; what sort of man would he be to deny your desires?

“Say no more, my love,” Sanji purrs, instantly sinking to his knees in front of you.

His newfound position ignites something within you—a testament to his unwavering devotion, his fiery passion. As you gaze down at him, the man on his knees before you, ready to fulfill your every desire, it's a powerful reminder of his dedication to your pleasure. It makes heat tickle your skin and take root in your aching cunt, your body slightly trembling as it prepares itself to be pleased.

Sanji’s preparing, too, eyes wide and pupils blown with lust, his mouth watering as he awaits your taste. He loops his fingers beneath the waistband of your skirt before giving them a gentle tug, pulling the fabric down your thighs to pool at your feet.

Part of him wants to wait; oggle you for a moment, your trembling thighs, your slick crotch, but the other part of him, the determined side, overpowers this fleeting yearning, making him to instantly lean forward to plant a gentle, yet firm kiss to your clothed slit.

The sudden sensation causes you to throw your head back, eyes screwing shut as you tug at his strands.

“Mm, Sanji,” you whine, “Please, more.”

Despite his jealousy pangs, he's still a giver in every sense of the word; he knows his head is meant to be slotted between your trembling thighs. And so, he gives in to your pleas, looping a finger beneath the crotch of your soaked panties to tug them aside. He immediately leans forwards, planting another kiss, this time to your bare cunt.

“Fuck,” you inhale shakily, instinctively spreading your legs to give your lover more access to your intimate parts.

“Mmm,” he lets out a pleased noise at your eagerness, granting you with a long, wet stripe of his hot tongue to your needy slit.

“Fuck,” he rasps against your cunt, his words sending vibrations up your body, “Divine,” he groans, licking once more, “You taste divine.”

You moan again, needier this time, more breathless,

“That means a lot, coming from a chef,” you smirk playfully, earning an amused chuckle from the man between your legs.

Sanji continues his gentle assault, his skillful tongue moving up and down slowly from your aching clit to your needy hole, groaning in pleasure as he works.

Your limbs are shaking so you try to ground yourself, planting one palm firmly on the countertop while the other rests on Sanji’s head, your fingers tangled in his golden strands. As he continues to swipe his tongue along your slit, he takes one of your thighs into his hand, lifting your leg so you can rest your foot on his shoulder, allowing you take some weight off your feet, and in turn, allowing himself more access to your needy pussy.

“Fuck,” you moan in pleasure at the gesture, the newfound sensation of Sanji’s tongue stimulating new parts of your cunt making flames of pleasure lash at your skin.

He takes one more solid lick upwards before latching onto your clit, suckling skillfully on the pulsating nub.

“Sh-Shit-!” you curse, throwing your head back, tugging harder on the strands of hair between your fingers.

You instinctively open your thighs, desperate for more, knuckles growing white as your grip the countertop harder with each suck to your clit.

When you open up for him, he brings his dominant hand up, gathering your essence on the tips of his middle and ring fingers before slowly pushing them inside you.

You let out a weak whimper as he pushes his digits inside you, grinding your hips against them.

“Fuck, Sanji-!”

The pace at which he’s suckling on your clit never falters as he begins pumping his slender fingers inside you. They’re gifted things, perfecting cuisine for years, now deep inside you, pulling you further towards your orgasm with each pump and curl.

He curls his fingers with each pass to hit your sweet spot, stars dancing beneath your eyelids as you feel yourself starting to become deliciously overstimulated.

He’s just as desperate as you, sensing you’re close, he begins sucking on your swollen clit more feverishly, pumping his fingers in and out of you with a heightened intensity, hellbent on getting you off, to make you gush on his tongue, to allow him to taste everything you have to give him.

It pays off, and suddenly, you’re a trembling mess, shaking beneath his touch, struggling to hold yourself upright as he maintains his sinful efforts.

“Sanji,” you mewl breathlessly, chest heaving up and down as you struggle to maintain your composure, “I-I’m so close-”

Your words hold sway over this eager man, and he redoubles his efforts to please you, relentlessly pumping his fingers in and out of your throbbing opening, groaning softly against your clit as he continues to suck on it.

Pleasure washes over your instantaneously, making your limbs feel numb and tingly, your orgasm hitting you harshly, white and hot, overpowering, head-spinning.

“Sanji-!” you let out a loud moan, voice trembling as your peak rushes over you.

“That’s it, my love,” he purrs, “Give me all you’ve got”

He laps up everything you’ve given him, as if it was his lifeline, your essence clinging to his chin as he rises to his feet.

Your face is red and flushed, mouth hanging slack as you gasp for air, but before you even have time to catch your breath, the chef’s lips are on yours again. His tongue is rougher this time, more needy, you can tell he’s aching, aching for more.

“Sanji-” you whine needily into his mouth, “Sh-Show me,” you let out a shaky breath, “Show me who I belong to.”

And just like that, you feel the gentle tug of a smirk on your lover’s lips as they’re pressed against yours.

He pulls away slowly, something different in his eyes as he looks down at you.

With deliberate movements, Sanji’s hands glide over the fabric of his suit jacket, his fingers deftly working the buttons until the garment slips from his shoulders, pooling at his feet. Each motion is executed with a sense of purpose, as if shedding the outer layers of his attire is a symbolic gesture, a stripping away of the barriers between him and the object of his desire.

Beneath the jacket, his white dress shirt clings to his skin, hinting at the contours of his lean, muscular frame beneath the fabric. With practiced ease, his eyes never leaving yours, he unfastens the buttons one by one, revealing slivers of bare chest with each exposed inch.

Your breath hitches in your throat as the intricate details of his body are revealed to you; he’s thin, but toned, skin pale and smooth, untouched by the sun. He’s beautiful.

He stands before you, exposed and vulnerable, yet radiating a quiet confidence. There's a rawness to his demeanor; he’s willing to do whatever it takes to prove his devotion to you, to show you who you belong to.

He moves forward again, pressing his soft lips to yours as he slowly busies his hands with his belt buckle.

With each swirl of his tongue around yours, he makes progress with his belt, eventually removing it entirely, placing it on the counter next to you.

Soon enough, he’s sliding his pants down his legs, boxers too, making you gasp slightly into his mouth as his cock is revealed. It’s lengthy and slender, pretty, even, tip flushed a rosy pink and weeping precum.

You breathe shakily into his mouth, placing your hands on either of his toned shoulders, grounding yourself, “Please, Sanji,” you whine.

A smirk tugs at the chef’s lips as he obeys your plea, gently lifting you up to make you sit on the counter. He takes one of your legs and lifts it up, making it bend at the knee, your ankle resting on his shoulder.

Your face flushes at the lewdness of the situation, testing your flexibility as you sit nude on the kitchen counter, leg dangling over the chef’s shoulder.

Sanji lets out a shaky exhale as he takes his throbbing cock in his free hand, bringing his hips forwards to align himself with your entrance.

He shoots you a tender glance, “Are you ready, beautiful girl?” the kind man asks softly.

Locking your eyes with his, you nod, offering a soft smile,

“Ready,” you lean forwards, whispering against his warm chest as you prepare yourself for the intrusion.

Sanji slowly begins swiping his leaking, rosy tip up and down your needy cunt, making you moan softly against his flesh.

He brings his tip downwards to gently prod at your opening before pressing in, hissing through gritted teeth at the tightness of your walls sucking him in.

“Fuck, my love,” he rasps, his grip tightening on your leg as he continues to press in.

“M-Mmm, S-Sanji-” you moan shakily stumbling over your words as you slowly become accustomed to the stretch.

You reach around to dig your nails down his toned back as he finally bottoms out, making the two of you moan in-sync.

You both chuckle softly at the symphony, and Sanji begins, bringing his lean hips back to thrust into you slowly, carefully.

In an instant, he’s filling you entirely, the tip of his length cock coming forward to brush against your g-spot with each pass, making your skin tingle with pleasure.

“Fuck, Sanji,” you curse, nails raking down his back as he fucks you tenderly.

He’s groaning, face flushed red and chest heaving up and down as he gazes down at you, astounded by your body as his cock stuffs you full.

He’s gentle, petrified of hurting you, so he continues as he is, softly and carefully, bringing his free hand down to rub gentle circles against your aching clit.

In the same way a this chef meticulously crafts a culinary masterpiece, he approaches making love to you with a similar intensity, his obsession akin to the creation of a tantalizing dish.

The position you're in--your leg still up on his shoulder-- allows him to get as deep as possible, and although the sensation is welcomed, it’s simply not enough.

You want this gentle man to rail you, to make you come undone beneath him as a result of his skilled cock and brutal thrusts.

And you know just how to make that happen.

You lean forward to whisper against his chest in between moans,

“I wonder if you can fuck me harder than that swordsman could”

And just like that, something changes inside Sanji--a switch flips, a flame ignites-- soft, gentle Sanji retreats, and something new emerges from within him, just like you wanted.

In an instant, he brings his hips back to grant you with a particularly brutal, harsh thrust. His cock slams into you, battering your walls. The sudden intrusion makes you throw you head back and let out a weak squeal, but his pace only increases, thrusting in and out of you with a newfound brashness, his tip bullying your cervix relentlessly with each pass.

He’s brutal, strong, groaning through gritted teeth as he gazes down at you, watching you take his cock over and over and over again, tilting his gaze downwards to watch as your cunt greedily accepts every inch.

“Fuck you harder than this?” he groans, letting out an amused tsk as he continues, the lewd sounds of your skin slapping together harshly dismissing all other noises in the kitchen.

“Fuck, Sanji-!” you whine, screwing your eyes shut as sparks erupt beneath your lids. It’s almost too much, but you asked for it.

“That’s right,” the chef groans, “Say my name”

Your face flushes a darker rouge at the lewdness of his words, you had never heard him speak like this before-- hell, you didn’t even know he was capable.

Your chest is heaving and your mouth and tongue are hanging slack, and your strands of hair sticking to your forehead from your sweat as you take his harsh thrusts, mind flooded with only visions of this sinful chef and his gifted hips.

“Say it,” he groans again, picking up his pace once more, pounding into you mercilessly, now, “I wanna hear it from your mouth,” he rasps, “Say you’re all mine”

Through weak moans and heavy breaths you oblige, your head growing numb as the chef brutally rails you, “Sanji-!” you cry out, “I’m all yours, S-Sanji!”

A smirk tugs at his lips and his grasp tightens on your raised leg as he continues, still rubbing tight circles into your clit as his cock abuses your walls.

“Sanji, Sanji, Sanji-” you whimper, his name falling from your slack mouth like a needy prayer, in time with each of his thrusts.

“That’s it,” he groans smugly, “Don’t forget that name, y/n,”

“You belong to me.”

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horusoil · 2 years

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kitchenwitchtingss · 9 months

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50 KITCHEN WITCH TIPS TO MAKE YOU FEEL MORE WITCHY

(And other useful things I've learned over the years)

Hi! This is a list of dos, don'ts, tips, tricks, and other fun things that I've learned over the years. I always love finding more effective and efficient ways of doing things so if you have any cool things you'd like to add, leave them in the comments or reblog. I'd love to read it.

Anyways... On with the list ^_^

Light candles around your kitchen space (just make sure nothing flammable is near you)

Annotate your cookbooks with the correspondence of the ingredients.

Mediating is really good to calm the mind before cooking.

Cut oranges and lemons thinly, dry them, and hang them with twine around your kitchen

Need a cleansing tip? Open all your windows near your kitchen. Let some fresh air in.

Cutting sigils into apples, pie crusts, and carved potatoes.

Save lemon and orange rinds, freeze them, and then use them to clean the garbage disposal.

Make infused oils and honey: Things like garlic honey, lavender honey, herb oil, sun oil, moon oil, dandelion oil, and other different edible oils are very fun and useful to make.

Hid sigils in pages of your cookbooks and kitchen witch journals.

Add some plants! Snake plants and spider plants don't need too much light, and growing your own herbs in your kitchen is awesome too. Basil, lavender, thyme, aloe vera, rosemary, etc. are good fits. You could also add some plants that require more sunlight on the kitchen window sill. Like cacti and succulents.

Bring crystals into your kitchen space such as rose quartz, clear quartz, amethyst, or whatever you want the space's intentions to be.

I keep a small money tree on the sill, along with cacti for luck and protection.

Make a simmer Pot! Mostly because it makes the whole house smell good, easy, and fun.

Stir clockwise for best results!

Learning how to pickle things is actually pretty witchy. Plus, anyone could do it as it requires absolutely no kitchen experience. You could pickle any vegetable, even if you don't like pickles. I originally learned this after having to take shelter from a natural disaster. A person brought a bunch of stuff and taught us how to pickle things with different spices and herbs. Very fun!

Decorate your kitchen with your favorite stuff. Crystals, decor, heat mits, that cool mushroom cake stand you've been eyeing at the World Market for the past 2 weeks, cool looking curtains, sun catchers. Why stop there? Paint the walls, hang shelves full of marked-up cookbooks that are a little too well-loved and thumbed through.

Wanna be the person that has the amazing-smelling house every time people come over? Syrups take some time to simmer down, it's actually a pretty good time to leave it on the stove to simmer. Since syrups have a lot of aromatic ingredients, it acts as a really good-smelling simmer pot.

Hang up herbs to dry with twine from cabinets that are rarely used.

Invest in that new set of plates and cups.

Homemade jams, butter, sauces, and syrups are your best friend.

Crochet or knit your own dish rags, pot holders, etc.

Don't pour extremely hot things into a glass that's not Pyrex, it will break, and you will be very sad about it.

Don't cook anything while extremely upset or emotional (For safety reasons)

Make recipes you want to make, not just because you'll like the effect. Make it because you think it's tasty.

Chinese Five Spice works in place of herbs for protection and luck spells a lot of the time! It's cheaper to buy 1 spice than 4 different spices that total up to 15 dollars when you could just spend 3-4 dollars.

Take a shower before cooking (I don't know how to explain this one other than it makes you feel better)

Don't use microfiber/plastic material clothes on hot burners, it will fuse to the burner and melt. It is VERY hard to get off.

I don't know if I need to put this one but I did see someone do it so nonstick pan = wooden utensils and plastic utensils, metal pan = metal utensils. Do not use a metal spoon in a nonstick pan, please. It can make you very sick.

Keep your pets away from hot oil, open ovens, and hot pans.

You can proof bread dough in the fridge overnight if you don't have the time to bake, or want to eat fresh bread right in the morning.

Need a quick witchy meal for dinner in 12 minutes? Use premade tomato pasta sauce and doctor it up with thyme, rosemary, and garlic, for protection and distilling stagnant energies. Serve with pasta of your liking.

You can substitute Butter for Crisco/shortening, buttermilk for 1 cup of milk + 1 tbsp apple cider vinegar or lemon juice, and heavy cream for 1 cup of half and half plus 2 tbsp of butter.

Use leftover animal bones to make bone broth

Teach yourself the art of bread scoring (It's fun, and you can show it off to your loved ones!)

Collect and hoard your own and others' family recipes.

Sometimes the food doesn't have to be a spell, sometimes it just makes you feel good and you don't know why.

Listen to your favorite music in the kitchen, it makes the monotonous things like chopping veggies move faster.

Invest in a vegetable chopper if you don't like chopping vegetables.

Find a really good hot cocoa recipe and make it once a week. Master it. Just for your own happiness because hot cocoa is really good. You could also be the friend/family member that makes the best hot cocoa ever.

Focaccia Bread Lasts a very long time, and it's very easy to make!

Keep a first aid kit near where the oven is, in case of burns, cuts, or serious injuries where time is everything.

Quick Bread and no-rise loaves are simple for beginners, tasty, and take little time. They also feel very witchy to make.

Study a bit of Herbalism! It's fun and really helps better understand the herbs you're putting into your food.

While something is boiling, put your wooden spoon over the pot to minimize the chance of something boiling over.

Try a bit of coffee magick, it's simple to get into, and gives you a boost of energy to take on the day!

If you're over 21, wine-making is a very interesting way to celebrate the sabbats. Just with that, make sure you KNOW what you're doing. With anything fermented, there's always a risk if you don't store things correctly. Apple wines, strawberry wines, dandelion wines, etc. all very cool to experiment with. If you're not over 21, vinegar is a similar way to experiment.

Hang up some witchy things, sigils, photos, cool magnets, and other things that give you joy on your fridge. (Sometimes if you are lucky they have some fun magnets at five below)

If you live in the US, for some reason, there are a lot of books in the book section dedicated to witchcraft and spirituality. At least where I live. And they are all under 5 dollars!

Teas are the cheapest and easiest things you can practice being a kitchen witch.

#witches #witchy #kitchen witch #witch #magick #witches of tumblr #kitchen witch recipes #modern witch #modern witchcraft #food #witchcraft #witchblr #food blogs #witch aesthetic #witchy vibes #wicca #baby witch #beginner witch

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dduane · 6 hours

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Of parsnips and parsnip soup

So the question of parsnips, and particularly parsnip soup, came up secondary to this quote from an interview with Terry Pratchett. (Thanks to @captainfantasticalright for the transcription.)

Terry: “You can usually bet, and I’m sure Neil Gaiman would say the same thing, that, uh, if I go into a bookstore to do a signing and someone presents me with three books, the chances are that one of them is going to be a very battered copy of Good Omens; and it will smell as if it’s been dropped in parsnip soup or something in and it’s gone fluffy and crinkly around the edges and they’ll admit that it’s the fourth copy they’ve bought”.

And when @petermorwood saw this, he immediately reblogged it and added four recipes for parsnip soup.

These kind of surprised some folks, as not everybody knew that parsnips were an actual thing: or if they were, what they looked like or were useful for.

The vegetable may well be better known on this side of the Atlantic. (And I have to confess that as a New Yorker and Manhattanite, with access to both great outdoor food markets and some of the best grocery stores in the world, I don't think that parsnips ever came up on my personal radar while I was living there.) So I thought I'd take a moment to lay out some basics for those who'd like to get to know the vegetable better.

The parsnip's Linnaean/botanical name is Pastinaca sativa, and in the culinary mode it's been around for a long time. It's native to Eurasia, and is a relative to parsley and carrots (with which it's frequently paired in the UK and Ireland). The Romans cultivated it, and it spread all over the place from there. Travelers who passed through our own neck of the woods before the introduction of the potato noted that "the Irish do feed much upon parsnips", and in the local diet it filled a lot of the niches that the potato now occupies.

You can do all kinds of things with parsnips. The Wikipedia article says, correctly, that they can be "baked, boiled, pureed, roasted, fried, grilled, or steamed". But probably the commonest food form in which parsnips turn up around here is steamed or simmered with carrots and then mashed with them: so that you can buy carrot-and-parsnip mash, ready-made, in most of our local grocery chains.

It also has to be mentioned that most Irish kids have had this stuff foisted on them at one point or another, and a lot of them hate it. (@petermorwood would be one.) I find it hard to blame anybody for this opinion, as one of the parsnip's great selling points—its spicy, almost peppery quality—gets almost completely wiped out by the carrot's more dominant flavor and sweetness.

Roasting parsnips, though, is another matter entirely. They roast really well. And parsnip soups are another story entirely, as it's possible to build a soup that will emphasize the parsnip's virtues.

So, to add to Peter's collection, here's one I made earlier—like yesterday afternoon, stopping the cooking sort of halfway and finishing it up today.

I was thinking in a vague medioregnic-food way about a soup with roasted bacon in it, but not with potatoes (as those have been disallowed from the Middle Kingdoms for reasons discussed elsewhere. Tl;dr: it's Sean Astin's fault). And finally I thought, "Okay, if we're going to roast some pork belly or back bacon, then why not save some energy and roast some parsnips too? The browned skins'll help keep them from going to mush in the soup."

So: first find your parsnips. I used four of them. You peel them with a potato peeler...

...sort of roughly quarter them, the long way...

...then chop them in half the short way, toss them in a bowl with some oil—olive oil, in this case—spread them on a baking sheet, and season them with pepper, coarse salt, and some chile flakes. (I used ancho and bird's-eye chile flakes here.)

These then went into the oven for about half an hour, and came out like this.

While that was going on, I got a block of ready-cooked Polish snack bacon out of the freezer.

On its home turf, this is the kind of thing that turns up (among other ways) sliced very thin on afternoon-snack plates, with cheeses and breads. But we like to score it and roast it to sweat some of the fat out, and then use it in soups and stews and so forth.

So I scored this chunk on most of its sides, browned it in a skillet, then shoved the skillet into the oven for twenty minutes or so. Here's the bacon after it was done.

While it was cooking, I made about a liter of soup stock from a couple of stock cubes. If you can get pork stock cubes, they'd be best for this, but beef works fine.

This then went into the pot and was brought up to just-boiling while the bacon and the parsnips were chopped into more or less bite-sized chunks. After that, the meat and veg were added to the pot and the whole business was left to simmer for a couple of hours while I went off to do some line editing.

Finally I turned it off and left it on the stove overnight (our kitchen is quite cool, it was in no bacteriological danger from being left out this way) and then finished its simmering time around lunchtime today.

And here it is. (...Or was. It was very nice.)

...Anyway, this is only one of potentially thousands of takes on parsnip soup. Recipes for more robust versions—based on mashed parsnips and more vegetables, or different meats—are all over the place.

Meanwhile, as regards how much damage this soup could do to your copy of Good Omens if you dropped yours in it, I'd rate this at about 5 damage points out of 10. ...Call it 5.5 if you factor in the chiles. Soups along the boiled-and-mashed-parsnip spectrum would probably inflict damage more in the 7.50-8.0 range. But your results may vary: so I'll leave you all to your own experimentation.

#parsnips #parsnip soup #Good Omens #Terry Pratchett #Neil Gaiman #recipes

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nobrashfestivity · 10 days

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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 Sam 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.

#recipe #red sauce #no brash festivity #feel free to ask me questions on this

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kcrossvine-art · 9 months

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Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

-----------------------------------------------------------------------------------------------------------

Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour.

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.)

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions.

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

#cross cooks lotr #lotro #the hobbit #lord of the rings #food recipe

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fanfictionsworld · 10 months

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Things in L/n,Michaelis and Faustus household that just make sense

I have been thinking about this for a long time so lets get into it.

Spider webs for Clauds spiders which by the way are everywhere.

Three pet cats which Sebastian found on the street,whcih y/n and Claude told that he should wash since he found them on the streets.He was deeply offended by you since you sided with Claude on this one.You just simply told him that you do not what flees or any type of disease they might carry,and reminded him that your just as much a cat person as is he.

Dancing shows that Claude owns which are always by the door.

Picture of three of you at the amusement park on which you look happy and both of them look like they wanna kill each other.

A first aid kit for when you hurt your self or bump into the doors,wall,wardrobes,etc.Which is very concerning.

A cabinet just for you favorite snacks,drinks,sweets,etc.

Five bedrooms in the house.

One is Sebastians for his free time which is petting the cats.

One for Claude for his knitting and for his spiders.

One for you when you just can not deal with them,there is also a bag of sault in your room for times when you mad at them and you draw a line which they can not pass unless you remove.

One big room for three of you which consistes of a very large bed with five pillows and blanket made of silk,two sofas,book shelfs,a gramophone,one big wardrobe,rug with spider and crow prints,one large mahogany desk filled with your work and there work and a fire place.

The fifth room is for the cats which you insisted on having because your jealous that they spend to much time with him which Sebastian teases' you about relentlessly.

Two bathrooms with large tubs,botells of your favourite shampoo,thooth brushes,hair brush the best kind,pads,for some reason condoms,skin care products of the highst caulitly,large mirror above the sink decorated in the Victorian style.

A large sittingroom with a coffiee table,all sort's of your favorite flowers,beautiful curtness made from the finest matirials,a very long sofa with a two armchairs and a few fluffy blankets which you three use mostly you when its cold,a big screen television and under it is a very large fire place.

Beautiful garden with lots of fruit and vegetables which Sebastian and Claude planted them selfs,they love when they have fresh ingredients cooking you the finest meals with them.

Small table with a few chairs and lounge chairs when you wanna sun tan.

Kitchen consistes of a large oven a small table with four chairs,a pantry which they keep all sorts of spices,flower,suger,vegertables,fruit,etc.

Large refrigerator for oil,meat,milk,yougrt,chesse,egss,etc.

And at last a front porch with a very comfortable bench and a table where in the dusk you three sit as you talk about anything and everything.

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salonioil110 · 1 year

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Kathal masala Sabzi Is A North Indian Dish

Kathal Masala Sabzi is a North Indian dish made with raw jackfruit and a blend of spices. Here's a recipe to make this delicious dish:

Ingredients:

1 kg raw jackfruit, peeled and chopped into small pieces

2 onions, finely chopped

2 tomatoes, finely chopped

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

Salt to taste

3 tbsp oil

Fresh coriander leaves, chopped for garnish

Instructions:

In a pan, heat the oil over medium heat. Once hot, add cumin seeds and mustard seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Add the chopped tomatoes and sauté until they turn soft and mushy.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Mix well and sauté for a minute.

Add the chopped jackfruit and salt to taste. Mix well and cover the pan with a lid. Cook on low heat for about 20-25 minutes, or until the jackfruit is cooked and tender.

Once the jackfruit is cooked, remove the lid and cook on medium heat for a few more minutes to let the excess moisture evaporate.

Garnish with fresh coriander leaves and serve hot with roti, rice or any Indian bread of your choice.

Enjoy your delicious Kathal Masala Sabzi!

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najia-cooks · 6 months

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[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

#vegetarian recipes #vegan recipe #vegan cooking #Palestinian #Gazan #chickpeas #lamb #seitan #chard #dill seeds #pomegranate molasses

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