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#edit (2022) since these drawings tend to go around this time of year:
taekooktimeline · 1 year
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November 24, 2022
Hi everyone 👋🏾
I haven’t posted any reminders since about August, so I thought I’d just share a few friendly reminders, more so for new followers, while I’m thinking of them and have a moment:
I’ve said this before but it doesn’t hurt to reiterate. Please remember I do my best to be objective, but sometimes I like to voice my opinion. In that instance, I disclaim where I want to speculate. Clips are provided for you to draw your own conclusions. Taekook speak for themselves so letting their actions and words do the talking is very easy to do☺️I have a total blast chronologically archiving their beautiful bond over the years, sourced by fan cams and official videos. When there are opinions, or even controversies surrounding a moment, I add those for posterity as well. With time, moments get forgotten, or antis try to distort things (which is incredibly sad). I’m determined to do my best to archive Taekook interactions for preservation. Anything that delves into theory will always be disclaimed as such. I addressed this more deeply late 2021 but here’s the recap - https://at.tumblr.com/taekooktimeline/hello-in-light-of-some-comments-ive-come-across/te337t9us2jm
I only have one Twitter (kakostel) and I just set up a fan IG (KaylaTK9597). The IG page will probably collect dust since Twitter is still existing😆but feel free to follow and I’ll follow back.
Because I have a tendency to follow back, especially if it’s not a brand new account and we have moots in common, it should go without saying but I’m not responsible for opinions expressed by others. Everyone is entitled to their opinion on things. I refuse to police, nor do I care to. I also can’t possibly keep track of what all my moots are up to. The big reason why I’d break being mutuals is if someone is not equally supporting and respecting both Taehyung and Jungkook. That’s an absolute must to me. Otherwise, you do you and I’ll do me❣️
I’m NOT in DMs❌ This version of the timeline and my tweets speak for me. There’s nothing I need to say in private.
I’m equally Taehyung and Jungkook biased☺️
I’m here to support Taehyung and Jungkook - individually and together, in all the ways I can, to the best of my ability. I’ll never stop saying that the sky's the limit for them because it’s true, and I’ll forever be proud of these two. They’re beautiful humans inside and out and I have all the confidence that things will always work out for them in their favor.
I’ve done my best to make the platforms I use safe and positive spaces for me to support and love Taekook. My anxiety dictates firm boundaries and I’m determined to keep them. I’m not interested in anyone’s background noise, negativity or insecurity. All of that is irrelevant. I am here for Taehyung/ Jungkook / Taekook. I posted this on November 7 but think it’s good to share here -
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For Twitter, this tends to mean I RT posts, with the occasional fun Taekook video edit when I have time to make it. I’m not as active as some in being vocal but, again, I think the blog and my video edits speak for me. I addressed this around August 2022 but here’s the recap - https://at.tumblr.com/taekooktimeline/hi-everyone-i-hope-youre-all-doing-well-i-feel/z1pmufm4scky
I think most who follow me know but I’m studying Japanese. It seems to help my mind when I get too anxious, though it’s a very hard language to learn (とてもむずかしいよ😭). Some pieces in the blog have Japanese translations I worked hard on. I’m quite proud of those because it shows my progress in my personal life, while also giving me a means to verify a Japanese subtitled Taekook interaction, or J ARMY sighting, without the need for translators (I still have so many years to go, though. I tend to panic when someone speaks the language and my mind goes blank. I’m at a third grade level with kanji which means I still tend to fall back on hiragana, which is a problem when kanji is pretty prevalent). Two links to posts I built around my studies -
Winter Package 2020: https://at.tumblr.com/taekooktimeline2020/end-of-november-december-2020/sf0hh6q335o1
February 2022 post related to spotting Taekook at Ahgassi Gopchang in LA: https://at.tumblr.com/taekooktimeline2022/taekooktimeline-february-19-2022-released/3q1uckm8yapo
I provided a Taekook Spotify playlist link in my mini update but here it is again. Please keep streaming and supporting them 💜
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Taehyung’s “Christmas Tree” MV:
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Jungkook’s “Dreamers” MV:
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We’re getting into the holidays, which is my favorite time of the year. Please remember to prioritize yourself and your mental health, and set boundaries where they’re needed. Social media is quite draining and toxic so take breaks if you need them. I’ve been fortunate to meet a lot of ARMY in person, some I consider best friends. Please believe me when I say ARMY outside of SM is a massively stark contrast to the ugliness you see when there’s anonymity behind screens. Keep that in mind and try to ignore the noise of others. And remember that real life should always comes first💜
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propheteka · 1 year
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Sketchbook and You
If you’ve been following me for a bit (or you take a read through the descriptions over on my Art Blog), you’ve probably noticed the name of a few non-standard art programs. This is about one of them!
Things I want to get out of the way before the break:
No, I’m not here to sell you on the program. I’ll simply tell you what I like/dislike from my years of using it.
Yes, I’ll help you with some stuff that might come in handy if you decide to take the plunge.
And now… Here's a long-time user’s perspective on Sketchbook.
So! Sketchbook… it's been around for a while. I bought my 1st copy way back in the day for my (at the time) brand new 2nd Gen iPod Touch! It was great for doing quick sketches on the go. The thing I liked about it over the other popular paint program – Colors! - was the Pencil brush. Not surprising that a guy who primarily draws on paper would go for the brush most like the main tool he uses but hey? I’m basic like that.
For me, a solid feeling pencil was the difference between me drawing on my iPod or sticking to my physical notepad.
Back then, it was still owned by AutoDesk and went by SketchBook Express, SketchBook Mobile Express and SketchBook Pro. Each had their own quirks with the Express series being their “Free" versions. Over on the desktop side, they had things like the Copic Edition – a free program that allowed you to try use the official Copic marker colors in your pics. That would get walked over to SketchBook Pro later on and remain 'till the Sketchbook crew split off from AutoDesk in June of 2021.
Alrighty… With all of that history out of the way, To the Point!
Yes, I enjoy using Sketchbook. It’s the way I draw on my devices when I'm not using a mouse in Illustrator or doing basic stuff in Fireworks. It's super simple and good for what I need. No triple deep menus of things it can do that you need proper classes to learn to take full advantage of. Since it’s always had a mobile version (maybe that was it’s original platform), the menus are simple and easy to hide. You can import, export and build your own brushes from scratch. In the version that released closest to this writing (the October 2022 release), they even added something close to what was lost during their split from AutoDesk – a really neat color feature. Although it (currently) lacks the Copics from before, it makes up for that in both the ability to select colors and import, export and build whole color books.
Does this mean I’m recommending it? Not really.
I dig it, sure… but those used to neat things like the ability to save out timelapse videos from your desktop files or native 3D models or even just being able to add text will find it lacking. The formats it uses – TIFFs and PSDs - are fine for some. I personally like to work in PNG so I have to be careful to save out my layers individually or the whole thing will be flattened. Same goes with saving things in general. Like with any program, you need to be sure you’re saving things in the right file. I’ve noticed my copies of SB tend to remember the last file name used, auto filling the field. If I’m going too fast, I face a real risk saving over an older project.
The only thing I can recommend is to try before you buy.
How does one do that when the program is a one-time-fee dealie? Well… before the split, AutoDesk made the last version of SBPro free for everyone. I don’t normally do this ‘cause it’s a bit of a dick move and links will change as time goes one but I’ll drop a link to it and the archived page for the Much older Copic Edition in the next bit. Just understand that, for as good as Sketchbook is and for as long as it has been around, it’s kind of starting from scratch again with their newfound independence.
That’s about all I have to say about the subject. All in all, I enjoy using Sketchbook and have found it worth the price over the years. If You want to give the program the best shot it can, here’s some links that might help you along the way:
Sketchbook – The main site. Gets you the latest versions and a little more.
Extras Page – Like the name suggests, this has extras. Stuff like downloadable brush sets and some color books.
SketchBook Pro Free Brush Mega Set – Thanks to the hard work of a redditor, this is the best way to get damn near every free brush set that was offered by AutoDesk over the years.
AutoDesk SketchBook ver 8.7.1 – A link to the last edition they released before the split. It is free and comes with access to all the stuff the old Pro version did (Copics, perspective grids, other non-standard stuff I can’t remember). You can still import/export/build brushes with this.
SketchBook Copic Edition – What it says on the tin. This old version allows you the (at the time) new feature of the official Copic color book… and not much else if I remember right. It predates a lot of improvements. I don’t even remember if you could import brushes. It’s the least sketchy way to try out the basics of Sketchbook before you decide on jumping in completely.
If this helped you make a decision, I’m both shocked and amazed. Personally, I’d give one of the older copies a shot if they’ll run on your gear (That Copic one is OLD). Between the simple interface that knows when to get out of the way to the newer features they Just introduced, I think it’s worth it if only to try it.
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biglisbonnews · 1 year
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How a Groundbreaking Pastry Chef Bakes Outside the Lines THIS ARTICLE IS ADAPTED FROM THE JANUARY 15, 2022, EDITION OF GASTRO OBSCURA’S FAVORITE THINGS NEWSLETTER. YOU CAN SIGN UP HERE. Toward the tail-end of the 19th century, American cake baking took a giant leap forward. The invention of chemical leaveners such as baking powder and in-home ovens meant that fancy cakes were no longer exclusively for those with full-time servants. No one knows who came up with the American layer cake, but these buttercream-crowned tiers quickly spread across the nation.Although these cakes were decidedly different from their European counterparts, American bakers still tended to look across the Atlantic for cues. French patisserie was often seen as the gold standard of the genre, while fruit-and-nut-studded English “puddings” and rich German and Austrian baked goods made their way over through immigrant communities. Patisserie has never been static. A glance at cookbooks over the decades shows bakers adapting to economic crises, wartime rationing, and the meteoric rise of Betty Crocker. Yet for generations, the archetypical American cake looked like the kind of stately tower seen on the covers of Gourmet magazine. Don’t get me wrong: I love these as much as anyone. But there’s a whole world of desserts out there. One of the most exciting shifts in patisserie in recent years is seeing American bakers drawing inspiration from all over the globe. An American cake these days could as easily be flavored with ube or pandan as chocolate or vanilla, and bakers are just as likely to emulate a Hong Kong bakery’s mille-crêpe as a Parisian bakery’s gâteau. Natasha Pickowicz has a long history of baking outside the lines. The three-time James Beard Award nominee has dabbled with ingredients ranging from worm salt to sunchokes in her innovative, thoroughly delicious desserts.Prior to the pandemic, she was the pastry chef at Flora Bar and Altro Paradiso in New York. Since then, she’s become known for the ongoing pop-up series Never Ending Taste as well as her community bake sales, which have raised tens of thousands of dollars for Planned Parenthood and other organizations. And while she’s tackled all sorts of pastry, it’s her layer cakes that have been turning heads and dropping jaws. The confections—which often come garnished with a garden’s worth of flowers and foliage—bear minimal resemblance to traditional American layer cakes. Rather, they feel like a new evolutionary step.I spoke with Pickowicz about her upcoming book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, and the beauty of different baking traditions. Here is our conversation, which has been edited for length and clarity. Q&A With Natasha Pickowicz First of all, I just want to say congratulations on the book. Could you tell me a bit about it? Thank you so much. Obviously it was an incredible amount of work, a total labor of love. I developed all the recipes. I styled every single photo. My mom illustrated the book. I feel like the images are so fun and personal because I shot them in the home I grew up in. And I feel like the recipes really work because I tested them in my little kitchen in Brooklyn instead of in a fancy restaurant with fancy tools. What do you hope readers take away from this? I'm hoping that my love of pastry and process and technique really speaks to people. I'm somebody who didn't go to culinary school. I'm mostly self-taught.I'm thinking about [baking] from a different perspective. I don't know how to make a sugar rose, but I think that cakes with more natural decorations, like the plants around us, are actually a more beautiful aesthetic choice, to me.At its heart, this book is really about why I'm baking and how closely it's tied to my relationship with grassroots activism. It’s about how baking is a skill set a person can develop as a way of giving back to their community. Your cake aesthetic is so distinctive. How did you start developing it? When I first started working at Altro Paradiso in SoHo, I spent months and months developing my tiramisu recipe. The way that I make the tiramisu sort of is the whole basis for how I make layer cakes, which is not-too-thick cake layers that are evenly mixed and matched with creamy fillings. The cakes are saturated with another layer of flavor, similar to how a tiramisu is enhanced by a coffee soak. I'm thinking about building layers of flavor and moisture.[In this book], you won’t really see American-style layer cakes, where maybe it's a butter-based cake with three-inch-thick layers with a big separation of buttercream in between. Those are great things. That's not what this is about.I'm constantly reiterating this idea that these thinner cake layers that are super moist and have flavor built into them are all designed to be delicious on the palate. Pulling your fork through a slice of cake when you get those even, creamy cake layers is just one of the best sensations. I'm trying to design cakes that are not overly ambitious, but give you that sort of sense of satisfaction. As someone used to working with very high-level professional bakers, what is your process like trying to translate some of that for home cooks? I think that we have so much to learn as home bakers from how things get done in these sort of higher-production settings and the way that professional bakers work in restaurants—not just how organized your workspace is, but just the way that your work is built for replication and consistency. It's very reassuring to know that if you make this one thing, it will come out the same every single time. It's up to you as the baker to decide if and when you want to make any changes along the way. Your parents have lived in Hong Kong and Singapore, and you’ve spent significant time over there. Could you talk a little about your experience with bakeries throughout the Chinese diaspora? I'm not a historian and not an expert on this, so I don't want anything I say to be the definitive take on a really huge tradition of baking. But I think what I noticed when I would go to visit [my parents in Singapore] is that a lot of these pastry and baking traditions are partially a result of centuries of colonization. You're seeing Western techniques that are coming into East Asian countries. In places like Hong Kong, specifically, where there was British colonialist rule for so long, they're bringing with them traditions of making shortcrust with butter or making eggy custards. And those things get remixed endlessly. In Singapore, it's not just Chinese influences and Western influences. There, you're really seeing such a mash-up of this deep diversity. If you just go to a hawker market, you could have Malay food, Indian, Taiwanese, Cantonese—it goes on and on. [Singapore] is really one of the craziest eating countries I've ever been to in my life. It's so much fun being there. With baking specifically, I think a lot of those pastries that we think of when we think of Chinese bakeries are really like that because of that interplay with the colonialist influence. Here in New York, I think what's really interesting for me to see are how the children of immigrant parents are reinterpreting traditions—not just for an American palate, but it's like this distinctly Gen-Z palate, too. And there's so many interesting ideas that get expressed by younger people who really see these traditions not as precious, but as a way to pay homage to culture by playing around with it or subverting it or reinterpreting it for your context in your situation. Are there any particular spots in New York that stand out to you in this way? Wenwen and Bonnie's obviously are such hot spots here in New York right now, but I think it's exactly for those reasons. I think that people are excited by the presentation of culture through this different, younger generation. It just feels so fresh and energizing. I love Kopitiam, too. They do a great kaya toast, which is an example of that British colonialist presence [in Southeast Asia] and how they're bringing together custard and milk bread, but in this totally different way. How has this kind of cross-cultural hybridization influenced your work? I did this pop up at Golden Diner [in Chinatown]. We worked on this super fun menu for the weekend after Thanksgiving. So I had my version of Thanksgiving pie, but it was with a red azuki bean filling. This is a texture or presentation that feels distinctly Western or American, but you taste it, and there's Chinese five-spice powder, there's condensed milk, there's brown butter, and there's red bean. It tastes like the inside of a red bean sesame ball. That sounds delicious. Do you think we’re going to see more of these kinds of mash-ups in the future? I think as it becomes easier to buy and get these kinds of ingredients outside of just a Chinese grocery store, whether it's a specialty oil or a cool seed or spice, you're going to see people playing around more with these ideas and making them their own.And I think that's really cool. I think that the most interesting thing about recipes and food culture is how these things change and adapt and how we're discussing and sharing the stories and the context that makes that happen. https://www.atlasobscura.com/articles/natasha-pickowicz-cookbook
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crtastrophe · 3 years
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hit it, Neil!
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dabidevito · 5 years
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[fic] but i don’t want you to hide
read on ao3
rating: G // words: 1812
summary: Two scenes from Christmas 2022, in which Dan welcomes his mum and brother to join Phil and his family for dinner at their forever home.
a/n: a little christmas gift for the incomparable @knlalla​. to absolutely be a big fucking sap on main, i love you dearly and you make me a better person in so many ways. but this fic remains unbeta’d because i didn’t want you to have to edit your own present :$
this is the second work in my forever home ‘verse - read the first one here.
*~ one: Karen *~
He hears Colin yapping excitedly in the front garden long before his mother gets around to ringing the bell. She’s probably taking her time admiring the gigantic wreath Phil’s hung on their front door.
He hovers in the entrance to the foyer until the chime sounds, then counts to five before moving towards the door. He breathes deeply, pushing down the bundle of nerves in his sternum. When he opens the door, she’s smiling up at him, her brown curls tousled from the December wind. She’s holding a bottle of red wine in one hand and Colin’s leash in the other, and the white cashmere scarf Dan had given her for her birthday this year is peeking out of her coat.
“Daniel, Merry Christmas, darling,” she says brightly. He takes the wine from her as she unleashes Colin, placing it on the small table in the entryway. Colin jumps up at his legs relentlessly until Dan bends to pet and coo at him, rustling the tiny jingle bell tied to his collar. He quickly abandons Dan in favor of seeking out attention from the rest of the houseguests, leaving Dan alone with his mum.
She sheds her coat and various winter accessories, hanging everything neatly on the row of hooks to the left of the door. Dan always thinks that she looks exactly like she did the last time he saw her, even though that can’t possibly be true. But she’s got the same haircut and the same shade of pink lipstick and smells like the same pinewood candles she’s been burning in her house since he and Adrian were old enough to know not to touch them, so he feels like he’s justified.
She holds her arms out for him, and he folds his long body in half around her. There’s a burst of laughter from the lounge as they hug, and Dan suddenly feels very grateful that he asked her to come today. They’ve both worked hard to let go of so much of their messy past, of grudges and anger and apathy held between them, that the warmth of this moment feels like the beginnings of some sort of cosmic reward.
“I’m glad you’re here, Mum,” he says, because he’s trying to put his thoughts into words more often.
She squeezes tight around his middle before pulling back to look at him. “Me too,” she says, smiling. She presses up on her tiptoes to tidy his fringe and he ducks out of reach on instinct, the same way he’s been doing since he was a kid.
“Mum! None of that, fix your own fringe instead, you look like you took a tornado to get here instead of a train,” he teases.
“Oi, it’s Christmas, be nice to your mother,” she chides, poking a finger into his side even as she uses her other hand to smooth out her curls.
“Sorry, mum,” he says with a laugh. “C’mon into the kitchen. Kath’s already been breathing down Phil’s neck for the last hour, but he needs all the help he can get, honestly.”
She smiles and steps ahead of him, and Dan moves to follow before doubling back to grab the wine she’d brought. He hears the low murmur of chatter from the other room burst into a chorus of “Hello!” and “Merry Christmas!” as his mum makes her way in, and the joyous sound of it settles some of the nerves still fluttering in his chest.
It’s not often that him and Phil get their families together in one place, too little time and too much distance tending to squash any plans they make. It’d been Phil who’d suggested that they host a joint Christmas this year, to celebrate the new house and the bulk of the renovations being done and, by proxy, the true beginning of the next chapter of their lives. Dan had only resisted minutely before Phil had won him over, arguing that this year for the first time, they have the space and the time and the resources to make it truly wonderful.
Kath is tying up the strings of an apron around his mum when he finally shakes himself from his thoughts and rounds the corner into the kitchen. He catches the tail end of their conversation as he sets down the wine on the counter.
“ - and then, you’ll never believe this, Karen, he calls me two nights ago to ask if I really needed almonds for the pies, because he forgot them at the store.”
“ Dan forgot them,” Phil interjects, looking accusatorially over at him, a small smile playing at his lips.
“Oi,” Dan says, coming to his own defense, “ you were holding the list when we were at Sainsbury’s, I was only working under your instructions!”
“Well it’s your fault for letting me hold the list, then!” Phil argues.
“I’m inclined to agree with him there, Dan,” Karen says. Kath hums along in agreement, adding, “Husbands should never be left in charge of the list.”
“I heard that!” Nigel says from the dining table, where he’s sat hunched over the spring gardening blueprints he’d brought along.
“And you know it’s true!" Kath replies, pointing her wooden spoon at him victoriously. Nigel just waves her away with a smile, turning back to his drawings.
  *~ two: Adrian *~
They’d made an agreement, between all the siblings, really - no tweeting, no Instagram stories, no pictures that won’t be kept just for them. It’s the concession Dan had made in order to be able to convince Adrian to come to their house for the first time now since they’d moved, for the first time in years, actually. A pact formed between the two of them over a handful of texts, that they could both show up for their mum this year. It’s a bit forced and a bit cheesy but they’re both well and truly adults now, and so a temper tantrum over where they’d spend the holidays just doesn’t feel right anymore.
Dan  finds himself lingering in the foyer for the second time that day. He turns his phone end over end in his hands, trying to soothe the restless feeling in his chest. He unlocks it to reread Adrian’s text again, the one from 25 minutes ago saying that he was 20 mins away. Dan sighs and darkens the screen, resuming his pacing across the small space. He jumps when he hears the slam of a car door, followed by a low voice muttering as the sounds of the car engine fade away. He thinks he can make out the phrases so much fucking snow here and why couldn’t they have moved somewhere warm, and so Dan’s actually smiling a bit by the time the doorbell rings.   
They really do look so much alike. Dan sees it more and more the older they get, as Adrian disappears and reemerges through the second and third puberties that he himself is so familiar with.
“Hey,” Adrian says, and Dan startles at the realization of how long it’s been since he heard his brother’s voice in person. He still watches Adrian’s videos, quietly and well in the background of the rest of his life. His therapist has convinced him that it’s good for him, to watch and to hear his thoughts and opinions, even if Dan doesn’t always agree. Even if it makes him angry sometimes.
It’s a different thing to have Adrian standing in front of him on his doorstep, a single backpack slung over his shoulder and three small, neatly-wrapped packages stacked in his gloveless hands.  
“Hey,” Dan parrots back, the cold wind outside blowing some snow onto his ankles.
Adrian smiles, just a little. “You gonna let me in, or do I have to whistle for Colin to go on the attack?”
Dan rolls his eyes but steps back to let his brother through the door, taking the gifts from him while he shrugs out of his coat. "Yes, what an incredibly vicious beast you have at your disposal."
As if on cue, Colin comes barreling through the hallway and collides at full speed with Adrian's shins, sliding all along the way on the hardwood floors. Adrian laughs and picks him up, letting the dog lick across his cheeks and forehead.
"Ew, you two are gross," Dan says, putting on a face of mock disgust, as though he hadn't been lying on the floor letting Colin do the same to him not ten minutes earlier.
Adrian rolls his eyes in a perfect replica of Dan from two minutes ago, bending down to release a squirming Colin from his arms. "Uh, Merry Christmas," he says as he straightens up, nodding to the packages Dan had taken from him. "The bottom one's for you and Phil, and the other two are for Mum."
"Oh! Uh - thanks," Dan says, watching Adrian toe off his snowy boots and kick them into the closet. He flexes his fingers around the boxes he's holding, trying to unstick himself from his anxieties. Put your thoughts into words, Dan , his therapist's voice says in his head.
"Hey," he starts, shifting the presents to balance in his left hand, "it's good to see you. I'm happy you could come."
Adrian manages to only look taken aback for a moment before relaxing his face into a small smile. "Yeah. Me too, Dan."
A pause. Something slots into place in his heart, everyone he loves under the same roof, warm and happy and safe. It's right, that it should be this way.
"C'mon, I think Mum put the kettle on for you as soon as she heard the doorbell," Dan says.
The chorus of greetings starts up again as they round the corner into the kitchen together, and Dan veers off to the side to lay the presents Adrian had brought under the tree. When he turns back, his brother is already stood at the kitchen island, a cup of tea cradled in his hands and having his collar straightened by their mum. Martyn claps him on the shoulder as he moves around him to pour a cup for Cornelia, who's nodding along attentively as Adrian starts to recap his latest biking trip.
He catches Phil’s eye from across the room as he stands there taking in the scene. Phil’s leaning on his elbows on the kitchen island, a bit of flour on his jumper and a soft smile on his lips. Phil lets his gaze drift around the room with intention: to the counter cluttered with pieces of their festive feast, to their holiday decorations both old and new, to the many people now gathering around the dining table, carrying plates and silverware and bottles of toasting champagne. A deep sense of satisfaction settles over Dan as Phil’s eyes land on him once again. They did it.
(Together, the way they do everything else.)
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crtastrophe · 4 years
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In honor of Neil Banging Out The Tunes
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