#do-over
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I'd do it all again for you
Author: dibidibidani
Rating/Warning: General
Chapter Count: 1/1 (part 4 of Hellcheer Week 2023 series)
Description: Eddie and Chrissy's first date doesn't go well, so Eddie suggests they do it again.
Tags: Alternate Universe, fluff, redo, do-over, first date, idiots in love I tell you, idiots in love, its just so fluffy, tooth achingly so, Eddie POV, one-shot, part of a series, status: Completed
#Alternate Universe#fluff#redo#do-over#first date#idiots in love I tell you#idiots in love#its just so fluffy#tooth achingly so#Eddie POV#one-shot#part of a series#status: Completed#eddie munson#eddissy#eddie and chrissy#eddie x chrissy#chrissy deserved better#eddsy#munningham#chreddie#hellcheer#stranger things#chrissy cunningham
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Gwent TDRR by corbinace
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Chapters: 8/8
Fandom: Harry Potter - J. K. Rowling
Rating: Teen And Up Audiences
Warnings: No Archive Warnings Apply
Relationships: Harry Potter/Voldemort
Characters: Harry Potter, Sirius Black, Tom Riddle | Voldemort
Additional Tags: Alternate Universe - Canon Divergence, Do-Over, Harry Potter is a Horcrux, Harry Potter is So Done, Canon Manipulative Albus Dumbledore, International Confederation of Wizards (Harry Potter), Sane Voldemort (Harry Potter), Travel, Pre-Slash, Alternate Universe - Time Travel, Minor Sirius Black/Remus Lupin, If You Squint - Freeform
Summary:
Harry walks into the forest, faces the Killing Curse, and wakes up on the train platform in Limbo. And he decides that he’s done listening to Dumbledore, thank you very much.
A story of choice and second chances.
#Harry Potter#fanfiction#ao3#harrymort#time travel#do-over#fix-it#sane voldemort#traveling#aerobatics! Harry#Malta#Canada#Tepignac#You've already left kudos. Wait What?! I don't remember that.#Sirius lives#Dumbledore gets his due
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Next year I'll be there.
"And I always told myself, Next year I’ll be there. Well, I’m out of next years. This is it. My last chance to show up. To be present. This is the year of no more do-overs.”
— Mary Louise Kelly, It. Goes. So. Fast.: The Year of No Do-Overs (Henry Holt and Co., April 11, 2023)
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I could pretend, when it finally happened, that it was my first time. In a way, it would be. The first time choosing to do it because of love, not sadness.
Laura Hankin, from The Dreamers
#do-over#first time#healthy relationship#consent#relationship#quotes#lit#words#excerpts#quote#literature#laura hankin#the dreamers#intimacy
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Coup D'œil
12 Days of Christmas: Lena and Kara broke up years ago but Lena gets a peek at what Christmas could’ve been like if they’d stayed together.
Lena sighs and runs her hands down her dress, smoothing out nonexistent creases as she scowls into the mirror. She looks good, great even, but the annual Luthor Christmas party is her least favorite event of the year. It’s the one party her family throws that Lena can’t worm her way out of, her presence mandatory and her inheritance depending on it.
“You look beautiful.”
Lena startles and looks up to meet Kara’s gaze in the mirror, blushing beneath her tender smile as she watches strong arms wrap around her waist.
“So do you,” Lena murmurs, her hands settling on top of Kara’s.
Kara watches her carefully in the mirror, pretty blue eyes filled with a confidence that Lena can only wish that she had, too. The bedroom behind them seems sterile and cold in comparison to the red dress that Kara is wearing, the warm smile shattering the emptiness inside the room.
“Are you ready for this?” Kara quietly asks, her thumbs lightly stroking the silk fabric that covers Lena’s belly. “Do you know what you’re going to say?”
“This is Kara,” Lena nods, “she has asked me to be her wife and I’ve said yes because I’m in love with her.”
Kara beams at her and cranes her neck to leave a gentle kiss to Lena’s cheek.
“It’s gonna be okay,” Kara whispers. “You know that, right? No matter how your mom reacts, everything will be okay. I’ll be right there to hold your hand while you tell her and I won’t ever let go.” She kisses Lena again, “this is our chance, baby. We can be together and be happy, all we have to do is reach out and take our chance.”
“I know,” Lena nods, her heart pounding and her smile weak. “This is what I want.”
“Then this is what you’ll have.” Kara gently turns her around and takes Lena’s hand, “you’re ready?”
“Yes,” Lena nods again and blows out a trembling breath, “I’m ready.”
Read Coup D'œil early on Patreon.
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The wrong side of the door
(by request my homily from Sunday)
Do you ever feel like you’re on the wrong side of the door?
Like there’s something that you want, or that you want to do, but somehow you just can’t. That you don’t belong.
Maybe it’s something in your circumstances that’s holding you back. Maybe someone did it to you. Maybe you did it to yourself.
The reason why really doesn’t matter. Because all of them are equally good at making us feel like we’re on the wrong side of the door. Like we’re stuck.
When you and I feel that way, nothing seems to work right for us.
Because that feeling of being stuck never stays put. Not for long. It spreads into other areas of our life. Until we start feeling stuck about everything.
And we start seeing more and more of our life in terms of being on the wrong side of the door.
Once we get into that way of seeing things, it’s hard to get out of it.
Does that mean when we get stuck, we’re just stuck?
That depends on who you and I are depending on.
Okay. But what does any of that have to do with the Epiphany?
To answer that, let’s back up one chapter in Matthew, right before today’s Gospel reading.
You remember that one from Christmas Eve. It’s the genealogy of Jesus. A 1,800-year list of people from Abraham to Jesus.
It’s salvation history. But it’s salvation, for the people on the list. This is their history.
It’s an amazing, heartbreaking, beautiful, tragic, holy history. Of someone else’s relationship with God. Not yours. Not mine.
You and me? We’re not part of that family. We’re not on the list.
You and me? We’re on the wrong side of the door.
That was the message, for 1,800 years. But it’s not God’s message. It never was.
God’s message? God’s message comes to us through the Incarnation and through the Epiphany.
The message of the Incarnation? God with us.
Not just on our side. But literally one of us.
The message of the Epiphany? God with all of us.
Not just the people on the list. All of us.
If you ever wondered why the magi, the wise men coming to visit the very Jewish Holy Family are from India, Ethiopia, and Arabia? This is why.
God with us, is God with all of us.
No matter who we are. Or where we’re from.
No matter how stuck we are. Or what side of the door we’re on.
God with us, is God with all of us.
But know this – this isn’t just history. Something that God sorted out 2,000 years ago.
This isn’t just the big picture. Something that looks good from 30,000 feet.
And this isn’t just a one-time fresh start. Something that can never happen again.
It’s a today thing. It’s personal. And it’s an everyday thing.
Every time you and I get stuck.
Every time you and I feel like we’re on the wrong side of the door.
Maybe there’s something in our circumstances that’s making us feel that way. Maybe someone did it to us. Maybe we did it to ourselves.
None of that matters to God. You know what matters to God?
Humility.
Are you willing to ask God for help? God has a plan for you.
Are you willing to let God lead? God will see you through it all.
How do you and I even do that? How do we trust God?
It starts with acceptance.
Not with accepting that God has a plan for you – although He does. Not with accepting that God will see you through it all – although He will.
It starts with (as Benedict XVI said), “accepting being loved by God.”
Before we can trust God, you and I have to accept being loved by God.
Not because we’re wonderful people and who wouldn’t love us?
Not because we’re doing great things and we’ve earned it.
But because that’s who God is. Better than the best mom or the best dad in the world, God loves you. And there’s nothing you can do to change that.
God’s love for you is a today thing. God’s love for you is personal. And God’s love for you is an everyday thing.
That’s why – no matter how it feels – you’re never stuck, you’re never on the wrong side of the door. If you’re depending on God.
Why do you think the Church has a Sacrament that’s all about fresh starts? Reconciliation is the Sacrament of the do-over.
Because God is the God of the do-over. Today and every day.
God loves you too much to leave you stuck.
God loves you too much to leave you on the wrong side of the door.
God is the God of the second chance. And the third chance. And four hundred and eighty third chance.
Today and every day can be a new start with God.
All it takes is the humility to accept being loved, and the humility to ask.
God is ready for your new start. Are you?
Sunday’s Readings
#Stuck#God with us#God#Jesus#Catholic#Christian#Church#Epiphany#God with all of us#Do-Over#Reconciliation#New Start#Second Chance#Moments Before Mass
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Again!!
Story and Art by Mitsurou Kubo
Manga Volume 03
Shounen, School Setting, Sports, Time-Travel, Romance, Drama
Story ★★★☆☆ || ★★★★☆ Art
Summary
Aiming for the Top -- Kinichiro Imamura is trying to get high school right the second time around. So far, he's managed to reunite the old members of his school's ouendan cheer squad, saving the club from the brink of destruction, but his time-traveling troubles are far from over. With the newly-revived ouendan tasked to cheer at their school's next baseball game, they'll have to cheer harder than ever if they want to bring their team to victory. To pull it off, Kinichiro the cheering newbie is going to have to learn from the very best...
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gonna try to squeeze in another rem cycle and try this tf again
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DO OVER - RICH PASCHALL
DO OVER #Regrets #decisions #Friendships
What Would You Change? by Rich Paschall
If you could do your life over, what would you change? Would you choose a different career? Would you choose a different house or apartment? Would you consider living in another town? Another part of the country? A foreign country?
Would you travel more? Would you see other towns, other regions, other countries? Do you have adventures that remain…
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it was too much i had to make my own post
line cook here. ACCURATE
if you don't get the hate, here's what you don't understand.
it takes up to 2 hours to close down the kitchen.
The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.
So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.
(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)
Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.
More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.
So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.
all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.
while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays
Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.
Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.
The poor dishwasher is always the last to clock out, soaking wet and exhausted.
Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself
you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)
If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.
Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there
Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in
oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?
water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.
Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!
The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.
You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)
THE POINT IS
by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.
For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.
if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.
you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.
See all the lined parts along the top of the wall?
those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...
And then there's the mopping and floor drains and...
Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.
In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.
IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO
open with an apology and ask the server to go ask what the cook would prefer you to order.
Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.
It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.
but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.
#long post#sorry#i just have a lot of DO PEOPLE UNDERSTAND feelings left over from all my years in restaurants#restaurants#line cook#service industry
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Annabeth: I, a child, had to earn Thalia’s love, that’s how the world works! I have to earn my moms love. Love is transactional, you gotta be worthy of it first silly :)
Percy, listening to this on the train
#STOP TRAUMATIZING THIS CHILD PLEASE#this is what it’s like when you were raised in a loving home and you find out your friend wasn’t#but they don’t know they weren’t#so you’re like um hey that’s fucked up and sometimes a crime?#you tell them parents are supposed to love you as is without earning it and they don’t believe you#you can hear the therapy bill racking up#annabeth chase#Percy jackson#percy jackson and the olympians#percy jackon and the olympians#pjo#pjo series#pjo tv show#mine#adding on to my tags because some people are debating if that’s how love works#love is meant to be a mutual exchange and something that grows over time between two people as their bond grows#whereas how Annabeth says it#in my opinion at least#she had to do XY and Z to be worthy of thalias love before receiving it#like with her mother#she has to be amazing before Athena is proud of her#vs Athena being proud of her just for being her daughter#that being said I’m not hating on a traumatized child having potentially negative and toxic patterns#more pointing out the comedy of the scene from Percy’s perspective who has a good grasp on healthy vs unhealthy relationships
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I'm curious. what job would you do if money was no object (you just automatically had an income you could live comfortably on)? including work like volunteering, studying etc. please share in the tags :)
#under this premise part time work is valid too!#personally i think i'd probably study. maybe do another masters maybe part time across two years this time#if i were to do a job job i think i'd try out working in a library (ideally an academic library). which would technically be more studying#since i'd need to get a library qualification first#i'm just very curious what people would choose if it was purely a choice of what appeals to you over the practicality/necessity#talking
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Loving reminder from your land history auntie:
North American golf courses have had 50-100 years of arsenic and mercury based fungicide and herbicides applied to their soils.
Do not eat anything that has been grown on a golf course or downstream from a golf course. I know it sounds cool and radical, but you are too valuable to poison yourself with heavy metals.
Protect each other, turn your local golf course into a pollinator garden, not a sex forest or community garden.
#i am over here worrying about all you kiddos#also please dont forage on railway corridors either#love yourselves protect yourselves#lmao at the replies saying 'but why not sex forest anyway'#you do you kids#im personally a no thank you on the lead arsenic mercury sex forest personally#if you havent seen it there's a popular book about making golf course a sex forest#that isn't a random pull
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my dead goth son and his friendly neighborhood personified concept of insanity
#really happy with how michael turned out :] i might stick to this design#rapunzel ah glowy hair <3#i do need to workshop gerry though orz#have been working on this during breaks from my other projects and god it took way too long to finish#fun fact the final file for this is over 2gb 👍 forgot i was recording the timelapse#i could post it if anyone would be interested#the magnus archives#tma#michael distortion#michael shelley#tma michael#tma distortion#gerard keay#gerry keay#tma gerry#gerrymichael#doorkeay#technically? i’m not one to draw ship art usually but this one’s close enough i think#tma fanart#fanart#my art#digital art#illustration#magpod
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I was so happy. I was too happy. I should have played it cool. I'd have given anything to go back and play it cool.
Lisa Taddeo, from Animal
#happy#do-over#too much#sad#self conscious#regret#quotes#lit#words#excerpts#quote#literature#lisa taddeo#animal
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