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somethingclevermahogony · 24 days

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A Recipe for Daropaka and a Korithian Meal

Hello everyone! (More than) A few days ago I said that, as a way to celebrate reaching 200 followers that I would make one of the dishes from the setting of my WIP. I did something similar for 100 followers which you can see here. This time around I put up a poll to see what dish you all would like to see based on the favorite dishes of my OCs. You voted for Otilia's favorite food, a cheesecake (Daropaka) from the land of Korithia.

However because I felt a bit bad about how long it took me to get to this and because I needed to make something for dinner anyway, I prepared an entire Korithian meal, specifically the last dinner Otilia ate before she left her homeland.

I will give a short description and some history for each component of the meal and will also provide recipes. These recipes come specifically from the Korithian city-state of Kalmanati.

BIG POST ALERT

The diet of Korithians is highly reliant on cereals, grapes, and olives. Barley is the most commonly consumed cereal and is used in the bread of most commoners. However, Kalmanati is famed for the quality of its wheat, and particularly among the wealthy, wheat is the cereal grain of choice. Legumes (Lentils, peas, vetch, beans, etc), vegetables (Cabbage, carrots, lettuce, seaweeds, artichokes, asparagus, onions, garlic, cucumber, beets, parsnips, etc.) and fruits/nuts (pomegranate, almond, fig, pear, plum, apple, dates, chestnuts, beechnuts, walnuts, rilogabo(Kishite regalu "Sunfruit"), bokigabo (Kishite botagalu "Northern fruit), etc.) also make up a significant portion of the Korithian diet, with meat (Cattle, lamb, pig, goat, goose, duck, horned-rabbit, game) and fish typically filling a relatively minor role except for in the diets of wealthy individuals (like Otilia).

Vinegar, oil, and garlic appear in almost all Korithian dishes and are an essential aspect of the Korithian palate.

Recipes below the cut!

The components of the meal are as follows:

Daropaka: (Korithian: Daro = cheese, paka = cake)

Karunbarono: (Korithian: Karun = meat, baro = fire (barono = roasted) )

Pasrosi Diki: (Korithian: Pasrosi = fish(es), Diki = small)

Psampisa : (Korithian: Psamsa = bread, episa = flat)

Akuraros : (Korithian: Akuraros = cucumber)

Ewisasi : (Korithian: Ewisasi = olives)

Funemikiwados: (Korithian: Funemiki = hill (mountain diminutive), wados = oil/sauce)

Wumos: (Korithian: Wumos = wine)

Daropaka aka Awaxpaka aka Korithian Cheesecake

Daropaka is a popular dessert in Korithia, however its origins predate Korithia by several thousand years.

The dish originates from a race of forestfolk living on the Minosa, known as the Awaxi. The Awaxi were a tall and powerful race, some rivaling even demigods in size. Aside from their size the Awaxi were also easily identifiable by the third eye which sat on their forehead and the porcupine like quills which grew from their shoulders, sometimes called the Awaxi mantle.

The Awaxi were a primarily pastoralist civilization, living in small semi-temporary communities where they raised cattle and goats. They are credited with inventing cheese.

The first humans that the Awaxi came into contact with were the Arkodians. The Arkodians introduced the Awaxi to metallurgy, and in exchange the Arkodians were given knowledge of the cheesemaking process. This early form of cheese was called darawa (Korithian: Daro) and was typically made from cow's milk and vinegar, the resulting cheese being soft and crumbly, similar to a ricotta.

Unfortunately peace would not last. The Awaxi settled disagreements and debates often through duels, rather than through war. While quite skilled duelists, their culture had no reference for strategy in battle and lacked the proper skills to fend off the organized assault from imperialistic Arkodians. The Awaxi were eventually driven to extinction, though they still appear as monsters in Korithian myth.

The Arkodians themselves would later fall, destroyed by the Kishites, however many of their recipes, including their recipe for cheesecake, would be passed down to their descendants, the Korithians.

Recipe

(Note that Korithia has no distinct set of measurements nor are recipes recorded. Recipes are typically passed down orally and differ greatly between regions and even families. Adjust ingredients to one's own liking) (Also note that this is not like a modern cheesecake, as it utilizes a ricotta like cheese the texture will not be as smooth and it doesn't use eggs as chickens have not yet been introduced to Korithia)

The Cheese

1/2 Gallon of Whole Cow or Goats Milk

1 Pinch of Sea Salt

2 Bay leaves

2 Tablespoons of White Vinegar

1 Large Ripe Pear

6 Tablespoons Honey

2 Tablespoons White Wheat Flour

1 Tablespoon Rilogabo Juice (substitute 1:1 Orange and Lemon juice)

The Crust

1 Cup White Wheat flour

Water, Warm

1 Pinch of Sea salt

The Topping

1 Sprig Rosemary

3 tablespoon honey

2 tablespoon rilogabo juice (see above)

1 Large pear (optional)

Fill a pot with milk. Stir in salt and add bay leaves. Heat over medium heat until milk registers around 190 F, do not allow to boil. Look for slight foaming on the surface, when the temperature has been reached, remove the bay leaves and add vinegar, the curds will begin to form immediately, stir to fully incorporate vinegar without breaking curds. Stop.

Take the pot off of the heat and cover, allow it to sit for 15 minutes.

Using cheesecloth, a fine mesh strainer or both, separate the curds from the whey. Allow the curds to cool and drain off excess liquid.

Preheat the oven to 410 F or 210 C. Grease the bottom and sides of an 8 inch cake pan with olive oil.

While cheese is draining, make the crust. Knead the white wheat flour with a pinch of salt and warm water for about 15-20 minutes, until obtaining a smooth consistency. Roll a thin circular sheet larger than the cake pan. Lay the dough inside, trim off any dough which hangs over the edge of the pan.

Skin and seed 1 large pear, using either a mortar and pestle or a food processor, break the pear down into a paste or puree, there should be no large visible chunks.

Combine drained cheese, 6 tbsp honey, pear puree, flour, and rilogabo juice. Using a food processor or other implement combine ingredients until a smooth texture is achieved. Taste and add honey accordingly

Pour the mixture into the pan, careful not to exceed the height of the crust. Top with a sprig of rosemary and place into the oven.

Cook for 25-30 minutes or until the filling has set and the surface is golden.

Make the topping by combining 3 tablespoons of honey and the remaining rilogabo juice.

Remove cake from the oven and pour the topping over the surface. Allow the cake to cool

Serve warm, cold, or room temperature with fresh fruit.

Karunbarono aka Roasted Meat

Cooking meat on skewers is a staple of Korithian cuisine, so much so that in certain regions the metal skewers or kartorosi, can be used as a form of currency. Meat is typically cooked over an open fire or on portable terracotta grills, though it is not unheard of to use a large beehive shaped oven or baros. The majority of the meat eaten by the lower classes comes in the form of small game such as rabbit or sausages made from the scraps of pork, beef, mutton, poultry, and even seafood left after the processing of more high-class cuts. The chicken has not yet been properly introduced to the islands, though some descendants of pre-Calamity chickens do exist, though they in most cases have drastically changed because of wild magic. Animals are rarely eaten young, lambs for example are almost never eaten as their potential for producing wool is too valuable. Most animals are allowed to age well past adulthood, except for in special circumstances. The practice of cooking meat in this style is prehistoric stretching back far before Korithia or Arkodai. What is newer however is the practice or marinading the meat before cooking it, this is a Korithian and later Kishite innovation.

Recipe

1 lb Mutton (meat used in this recipe), beef, lamb, venison, or horned-rabbit meat (in order to achieve this it is suggested to use wild hare meat in combination with pork fatback) chopped into bite sized pieces

4 Tablespoons Plain Greek Yogurt

4 Tablespoons Dry Red wine (Any dry red will work, for this recipe I used a Montepulciano d'abruzzo but an Agiorgitiko would work perfectly for this)

3 Tablespoons Olive Oil

4 Cloves of Garlic roughly chopped

1 Small onion roughly chopped

1 sprig fresh thyme

1 sprig fresh rosemary

1 tsp sea salt

1 tsp black pepper

1/2 tsp ground cumin

Gather and measure ingredients

Combine everything into a large bowl and stir, making sure that all pieces of meat are covered in the marinade.

Cover and allow meat to sit, preferably in the fridge for 2 hours or up to overnight.

Well the meat is marinating, if using wooden or bamboo skewers, soak in water for at least one hour to prevent burning.

Preheat the oven to 400 F or roughly 205 C. Or if cooking an open fire, allow an even coal bed to form.

Remove meat from the fridge, clean off excess marinade including any chunks of garlic or onion

Place meat tightly onto the skewers making sure that each piece is secure and will not fall off.

Brush each skewer with olive oil and additional salt and pepper to taste, optionally add a drizzle of red wine vinegar.

Place on a grate either in the oven with a pan below it to catch drippings or else over the fire. Allow to cook for 10-20 minutes depending on how well you want your meat cooked (less if using an open fire) Check every five minutes, flipping the meat after each check.

Remove from the oven and serve immediately.

Pasrosi Diki aka Little Fishes

Despite living by the sea, fish makes up a surprisingly small part of most Korithians' diet. The most valuable fish typically live far away from shore, where storms and sea monsters are a serious threat to ships. Much of the fish that is eaten are from smaller shallow water species, freshwater species, or shellfish. Tuna, swordfish, sturgeon, and ray are considered delicacies, typically reserved for the wealthy. Marine mammals such as porpoise are eaten on rare occasions, typically for ceremonial events. Pike, catfish, eel, sprats, sardines, mullet, squid, octopus, oysters, clams, and crabs are all consumed by the poorer classes. Sprats and sardines are by far the most well represented fish in the Korithian diet, typically fried or salted, or even ground and used in sauces. This particular recipe makes use of sprats. Unlike their neighbors in Baalkes and Ikopesh, Korithians rarely eat their fish raw with the exception of oysters.

Recipe

(Note that unlike modern recipes using whitebait, these are not breaded or battered as this particular cooking art has not yet been adopted in Korithia, though it is in its infancy in parts of Kishetal)

10-15 Sprats (other small fish or "whitebait" can also be used)

2 quarts of olive oil (not extra virgin)

Sea salt to taste

Black Pepper to Taste

Red Wine Vinegar to taste

Gather ingredients

Inspect fish, look for fish with clear eyes and with an inoffensive smell, avoid overly smelly or damaged fish.

Pour olive oil into a cast iron skillet or other high sided cooking vessel and heat to approximately 350 F or 177 C.

Fry the fish in batches of 5, stirring regularly to keep them from sticking. Cook for 2-4 minutes until the fish have started to crisp. Be careful, some fish may pop and spit.

Remove fish from the oil and allow them to drain.

Season fish with salt, pepper, and vinegar and serve.

Psampisa aka Flatbread

There are many varieties of bread eaten in Korithia and grain products make up anywhere from 50 to 80 percent of an average individuals diet. This particular variety of bread is most popular in the southern and eastern portions of Korithia, whereas a fluffier yeasted loaves are more commonly eaten in the west and north. This recipe is specifically made with wheat but similar breads can also be made with barley or with mixtures. If you do not want to make this bread yourself it can be substituted with most pita breads. Bread is served with every meal and some meals may feature multiple varieties of bread.

(Note for this recipe I only had self-raising flour at hand which gives a slightly puffier bread, if this is what you want add roughly 3 tsps baking powder)

Recipe

2 1/2 cups white wheat flour plus more for surface

1 1/2 teaspoons sea salt

1 cup whole fat greek yogurt

Olive oil for cooking

In a large bowl, mix together the flour, salt and baking powder. Add the yogurt and combine using a wooden spoon or hands until well incorporated

Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth.

Cover the dough and allow to sit for approximately 20 minutes

Separate dough into desired number of flatbreads.

Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface. Size is up to taste.

Heat a pan on medium high heat. Add the olive oil and cook the flatbreads one at a time for about 2-4 minutes, depending on thickness, per side until the bread is puffed and parts of it has become golden brown.

Akuraros aka Cucumber (Salad)

While the cucumber has become a relatively popular crop within Korithian agriculture it is not native and was all but unknown to their Arkodian predecessors. Cucumbers, which actually originated in Sinria and Ukar, were introduced by Kishite invaders during the Arko-Kishite war and were subsequently adopted by the survivors of that conflict. Cucumbers are associated with health and in particular with fertility. Cucumbers are typically eaten raw or pickled. They may be used in salads or even in drinks, ground into medicinal juices. Cucumbers are additionally believed to ward off disease carrying spirits and may be hung outside of the doors of sick individuals to ward off evil entities. Cucumbers are also fed to learning sages, as they are believed to strengthen the resolve and spirit. A potion consisting of the magical herbs wumopalo and lisapalo, wine, and cucumber juice has historically been used to temporarily induce in non-sages the ability to see spirits. Dill is additionally believed to produce positive effects, thought to ward of diseases of the stomach and cancers. Dill is often used in potions which may effect the physical nature of an individual, these potions are rarely used as their effects are most often permanent to some extent.

This particular cucumber salad recipe is a favorite in the region around Kalmanati, Bokith.

Recipe

1 large cucumber cleaned

2 cloves garlic roughly chopped

2 tablespoons fresh dill chopped

1/3 cup red wine vinegar

1/4 cup extra virgin olive oil

Salt to taste

Pepper to taste

Cumin to taste

Cut cucumber into thin slices (the actual width will vary dependent on taste)

Combine cucumber and all other ingredients in a non-reactive container and mix.

Cover and store the salad for at least 30 minutes and up to 12 hours.

Serve cold

Ewisasi aka Olives

The Ewasi or olive is in many ways the center of Korithian cuisine, as it is also in Baalkes and Knosh. Olive oil is used regularly and the olive fruit is consumed at all meals of the day including dessert. Olives are cured via the use of water, vinegar, brines, or dry salt in order to remove their innate bitterness. There are hundreds of varieties of olive in Korithia alone, their taste dependent on when they are harvested, how they are cured, the particular cultivar, and even the soil in which they are grown. Kalmanati is best known for two varities of olive, the kalmi, which is red fleshed and meaty, typically cured in red wine vinegar, and the prasiki, a small green olive which is firm and slightly nutty in flavor.

Recipe

Take your favorite olives, put them in a bowl. Optionally add vinegar and herbs

Funemikiwados aka Hill Sauce

Hill sauce is the condiment of choice for most Korithian households and the exact nature of the sauce will vary greatly from region to region. In the north it is most often composed of pine nuts, olive oil, onion, vinegar, salt, and garlic. In the south the sauce is typically far more marine in nature, composed of seaweed, fish, garlic, olive oil, and vinegar. In all cases the ingredients are combined and mashed or ground to produce a pourable/dipable sauce. The sauce itself originates from the center of Korithia around the city of Bokakolis. The sauce was originally used by shepherds to flavor dried meats which may otherwise be dry or flavorless. Its name derives from the ingredients used within these early versions of the sauce, many of which were herbs plucked from the hillside while the shepherds tended to their flocks. The Kalmanatian version of the sauce is similar to this original herb based variety however it adds salt-cured fish and tisparos (Tisi - tickle, paros- seed) , another Kishite import (there it is called lisiki). This sauce is often used with practically any savory food, poured on meat, fish, vegetables, and bread. Often a house may be judged by the quality of their funemikiwados. Among the Kalmanatians there is two varieties of the sauce, a fresh version (the one described here) and another which is typically made with dried herbs and has additional vinegar added to act as a sort of preservative.

Recipe

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 tbsps rilogabo juice (1:1 orange and lemon)

2 anchovies (or other small salt-cured fish)

1/4 cup fresh chopped dill

1/6 cup fresh chopped parsley

1/8 cup fresh chopped thyme

6-10 leaves of fresh chopped rosemary

2-3 leaves fresh basil

2 cloves of garlic

Black pepper to taste

Ground tisparos to taste (Substitue ground sichuan pepper)

Gather the ingredients.

Combine and grind anchovies, garlic, and herbs into a fine paste, using a mortar and pestle or with a food processor.

Combine the herb paste ialong with the rest of the other ingredients and mix until completely incorporated.

Allow to sit at least 30 minutes, allowing for flavors to develop and properly incorporate with each other.

Serve with meat or fish

Wumos aka Wine

Wine in Korithia predates both the Korithians and the Arkodians, and had already been developed by several cultures on the islands including the Awaxi mentioned earlier. Wine is one of the most commonly consumed beverages, only surpassed by water, and slightly more common than psamarla, a Korithian version of unfiltered beer. Wine has many social, religious, and economic uses and is essential in the trade of the plantbrew, making up the base of many kinds of potion. There are many varieties of wine, with some being viewed as better or worse than others. Red wine is typically preferred for later in the day as it is believed that it helps to induce sleep while white wine is preferred for the morning and afternoon. Wine is typically watered down at a ratio of 2 parts water to 1 part wine, this may be either with plain or salted water. Unwatered wine is saved for special occasions and certain religious ceremonies in which intoxication is the goal. Wine may be sweetened with honey, figs, or various fruit juices. Herbs and spices such as black pepper, tisparos, coriander, saffron, thyme, and even cannabis and opium and various magical herbs may be added to change the flavor of the wine and to promote other effects.

Recipe

Pick a wine that you like and put it in a glass or cup. You can water it down if you would like but I didn't because I am not Korithian and this was a special occasion.

I finally got this post done! If you decided to read through this whole thing, thank you! Let me know if you try any of these, most of these amounts are ultimately a matter of taste, you can change things and experiment if you want.

Now we'll see if I get to 300 followers and we'll do this all over again with the food from another part of the Green Sea.

Thank you all again for following me, I've really enjoyed sharing my WIP with y'all!

@patternwelded-quill , @skyderman , @flaneurarbiter , @jclibanwrites , @alnaperera, @rhokisb, @blackblooms , @lord-nichron , @kosmic-kore , @friendlyshaped , @axl-ul , @talesfromtheunknowable , @wylanzahn , @dyrewrites , @foragedbonesblog , @kaylinalexanderbooks , @mk-writes-stuff , @roach-pizza

#fantasy food #writeblr #writing #worldbuilding #fantasy #testamentsofthegreensea #fantasy writing #world building #creative writing #story writing #200 followers #thank you guys so much!#fantasy world

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kcrossvine-art · 1 year

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whats crackling? whats snackling? in the near future, possibly YOU! This next one might be good for those of yall who dont have big kitchens. Today on our cooking review revue is Golden Hill pears from the Redwall Cookbook-

(for crackling and snackling purposes you can find the original recipe at the bottom to follow along)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Golden Hill Pears?” YOU MIGHT ASK

sugar

water

4 medium pears (peeled, halved, cored)

ground allspice

As you can guess by the ingredients, golden hill pears are just caramelized pears. Am a huge fuckin fan of caramelized stone fruits- peaches, pears, plums,- but contrary to my normal method of using an oven to achieve the desired syrupy goodness, this recipe calls only for a little sauce-pot and lid!

AND, “what does Golden Hill Pears taste like?” YOU MIGHT ASK

If you've had caramelized fruit before you'll get the gist, however, these are on the higher end in terms of taste 100%

The allspice is such a brush of warmth and comfort

Tastes like cuddling the person you love in front of the fire

Caramel taste is even throughout

Would be so so so good paired with a nice pulled pork stew

And warm apple cider would be perfectionx2

A fulfilling end to a fall season that passed too fast

. Where pear halves called for, strained and used canned pear slices (0% added juice) . Where sugar called for, used fine granulated sugar . Tripled cooking time for initial caramelization

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Go fucking hogwild with the allspice honestly, i used about 2 soup-spoonfuls of it and couldve still probably done more. its up to personal preference but its damn good.

Also; cooked way more evenly than youd think. Once the initial caramelization was done each 'batch' of pears cooked pretty quick.

SO, it took me about 3 tries to get this right as the book describes itself. My first mistake was letting it get to a golden brown color, as the book says you should, because by the time the sugar and water is that color alone in the pan, it is already way too late and is going to burn by the time you add the pears in. You need to add the pears in a bit earlier than whats going to feel right- when the mixture becomes a strong yellow-ish color id say?

The second time, because the first try had burnt, i tried lowering the heat/going against the books advice and stirring throughout. In all previous times ive caramelized something it was good to get some motion in there, so i figured if it burnt before maybe the issue was too much heat and no movement. This didnt work. This instead somehow created massive sugar crystals which over the period of about 30 seconds (once reaching temp and adding to the pan) quickly hardened and had to be chipped away until it broke off the spoon and the pot. Im not a scientist i have no fucking idea.

It mightve tasted good and been a cool cake topper but at this point we were 40 minutes in with no delicious pears so we werent wasting time with tasters.

Third attempt; corrected from previous mistakes. Watched the saucepot like a fuckin HAWK, didnt stir or disturb the pan, had it on medium heat for about 21 minutes until it started turning yellow, added the pears and allspice in immediately, covered and simmered it. I had 2 cans of pears that i strained and patted dry of excess fluid, so with 2 seperate batches for the one pot. I think the second batch came out richer but there wasnt too much a difference. Both came out lovely to eat with the syrup drizzled over top.

All in all, from deciding to make them to having them in my belly, and subtracting failed attempts, id estimate it took about 30 minutes? It would be longer if you prepared the pears yourselves, along with the cooktime for them probably, but its not neccesary for this recipe.

It tastes fuckin good and would be excellent in living situation where all you have available is a portable hot-top. I could see myself making it again now that i know what visual cues to look for.

I give this recipe 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 🐁

Ingredients:

3 tablespoons sugar

4 medium pears, peeled, halved lengthwise and cored

Generous pinch ground allspice

Method:

Put the sugar in the bottom of a heavy saucepan and sprinkle 2 tablespoons of water over it. Cook over medium heat without stirring until the mixture reaches a golden brown caramel, about 7 minutes. (Swirl the pan if the caramel colors unevenly).

Standing back, pour in 1/4 cup of water, taking care as it will spit.

Add the pears and allspice to the pan, cover and simmer until the pears are tender, 10 to 15 minutes.

Use a slotted spoon to transfer the pears to a serving dish. Raise the heat and boil the syrup vigourously for 1 minute.

Pour the syrup over the pears and serve immediately, or let cool and then chill before serving.

#cross cooks redwall #food recipe #caramelized #digital art

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torhues · 2 years

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iwaizumi hajime.

iwaizumi made it clear when you broke up with him— that you wouldn't get together— as if it wasn't an unspoken rule already. you weren't so sure of his words but, pride had your conscience in its hands and you agreed, saying you wouldn't even think about doing that.

now you're sitting in a fancy cake shop in Florence, with iwaizumi in front of you. the last time you saw him was in highschool, when you broke up with him on the way to airport, when he said the two of you would be just fine even in a long distance relationship, when you said it was hard for you, when he asked whether you trust him, and when you said you do but it had started to shake.

the last time you saw him was around five years ago, see you don't even remember the timeline. you've been keeping a blurry image of him walking away as a souvenir for your eyes failed to give you a clearer look back then.

the orders are sitting on the table but you don't care enough to tend to them. on other days, you would take a picture— multiple pictures— send it to your friends, post it on your social media account if you feel like it, make it another insignificant moment of your life saved in the gallery. on other days, you would enjoy the dessert but today, the pear sauce on vanilla bread seems to reduce your appetite.

"i can't believe we're meeting all the way here, in Italy," albeit, he seems to enjoy his cake.

you imagined meeting him in California or Japan, or somewhere in Canada, at most, since he always wanted to visit the country, especially during fall, and coincidently, you've enrolled in the fall course for post-graduate studies, at some university. not Italy, not in the middle of your vacation that was supposed to be some sort of self-sobriety programme.

you nod. "me neither,"

and then he starts talking about college, what he has been up to recently, directing the same questions to you while you do your best to give a brief response. it isn't the timing that is making you feel out of place but instead, it's how normal iwaizumi is. you don't expect an argument, not an iwaizumi who can never forget you for your impromptu breakup and, neither the one who would ask you to get back together because living without you feels like hell,

like diving deep into the ocean without oxygen.

you don't want to have a melodramatic conversation but, you don't want him to act like you didn't leave him with loose ends, as if you didn't hurt him when all he ever did was make you happy. you want him to hate you, to utter all the words along the lines of love and loathe, to tell you that he loved you and still did, that it was so hard to move on and every breath pierced like glass shards in the heart, that he spent nights crying while reading your texts knowing you'd never come back and when he has been doing better finally, you appear in his life like nothing ever happened, and drag him back to step one. you want him to tell you things that resonate with the yearning you have for him in his heart, desperately beautiful yet painful, so that you don't have to ask yourself over and over again, am i the only one who still feels this way?

"how's life?" you ask this once, instead of letting him ask all the questions that you don't have a definite answer to.

iwaizumi pauses, he takes a breath, a look out of the glass windows, your eyes follow his gaze, there's a soft smile on his face.

iwaizumi lifts up his fingers. "i'm engaged," he's engaged. "and it'd be appreciated if you could make it to the wedding next month," and he's inviting you to his wedding next month.

he continues about how suddenly things happened and how sorry he is for not being able to invite you to the engagement; you don't mind any of it, quite frankly. you didn't even expect him to do that after changing your number. that's not what you're worried about, that is not even the worst part.

iwaizumi is engaged.

the sixteen year old boy who told you that he'd marry you the moment you both turn eighteen, the eighteen year old guy who promised to stay by your side— one who shared his firsts with you and swore to make you his last— is engaged. your heart is racing at a thousand miles per second, and for all the wrong reasons.

now that you notice, his smile has gotten wider, and he's talking about the girl he met in college and how she makes him feel like the happiest person ever. you notice the way he still fiddles with his fingers while talking about someone or something that he adores, the way he says those words with eyes that seem like they would never run out of love to give. the sunset shines upon him, he looks exactly the way he did on your first date.

do you smile the same way at her?

you know, you're in no place to complain, for you were the one to leave him when he begged you to say. it's not that you don't want him to move on in life, you said he deserved someone better the day you broke up, it still rings in your head as a reminder of your biggest mistake. you want to happy for him but, something about him moving on and you being stuck in the same place leaves a bitter taste in your mouth.

"yn," he calls your name, you respond by shifting your eyes in his direction. "are you listening?" you are, albeit, you don't know how much you're processing.

you're picturing them together, doing everything you did with him; holding hands, going on dates, kissing, hugging, sleeping next to each other, movie nights that felt ever so intimate— you imagine her sharing every little memory but one that's a better version. you feel as if yo—

"if i ask you to get back with me, would you?" you ask, letting the words you've been suppressing for so long flow like water in a stream, one that could potentially flood everything around.

"yn, i'm engaged—"

"i mean, had you not been engaged and had i asked you to get back together," you clarify, "would you have agreed?"

there's a pause, a series of silence, strings of regret, traces of shared memories from the past that fill the little gaps in the air like blood in sinusoids. you remember your first fight with iwaizumi, and you want to know what he's thinking. it's not like you can tell, you forgot how to do that long ago. iwaizumi rarely ever looks disappointed or upset enough to give you a silent treatment. for a second, you think it's that, but it turns out you're wrong.

he doesn't look sad or angry, not disappointed at your question considering he's about to get married. instead, iwaizumi looks like he's hurting. as if he has waited for long, hoping to catch a glance of you somewhere even if it's in middle of a crowd because it's fine, that works. he can always reach you out amidst a crowd. iwaizumi looks like he doesn't have a definite answer to your question, but he is telling you that it's your fault.

a second passes and his phone rings. your eyes fall upon the caller ID, it's a name with a heart, you think it's her. it has to be, because iwaizumi, without sparing you a second glance, stands up, and puts on his coat, ready to leave. the little hope of getting an answer to that question goes off the moment he picks up his phone, or maybe even before that, because it doesn't look like iwaizumi has an answer to that.

but he stops. "no," he says.

and you realise, to him, you're the memory he buried deep in his mind while to you, iwaizumi is the air you struggle to breathe.

#♡ hues'.#♡ handmade.#iwaizumi x reader #haikyuu x reader #iwaizumi hajime #haikyuu #haikyuu fic #iwaizumi fic #haikyuu angst #iwaizumi angst #haikyuu drabbles #iwaizumi drabble #haikyuu headcanons #iwaizumi headcanons #haikyuu iwaizumi #my god what is this .#i swear this sounded better in my head #like rlly

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angelmush · 7 months

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feeling creative in the kitchen again so here's some food dreams i have for the foreseeable future:

i made a rice bowl for breakfast/lunch (honestly i usually just combine these meals together lol) and along with rice in my rice cooker i put a TON of ginger, scallions, soy sauce, mirin, fish sauce, + a drizzle of sesame oil 2 flavor my rice as well as an egg to soft boil it, i ate this with fishwife mackerel and 1/2 an avocado

miso glazed cod broiled til it's golden !!!! just craving that delicate flakiness that cod provides and i know i have some in my freezer i can thaw, not sure what to eat it with tho, any ideas are welcome !

my gf picked up a baguette from the patisserie near us and i have some kerrygold salted butter + radishes for a snack

i made another batch of miso brown butter chocolate chip cookie dough to scoop and freeze for single serve cookie emergencies

dreaminggg of some kind of creme brulee or panna cotta with cardamom and plums or pears ? or maybe a tart? possibly topped with toasted brown butter pistachios? i'm not sure but i have the most delicious plums and pears in my fridge that i need to use in something and im feeling very inspired by creamy desserts right now

craving the buttery richness of a thick slab of salmon basted in herbs and a good butter or something along these lines

a brown butter and sage gnocchi and sweet potato dish of some kind? not sure, this idea is still marinating

my easy go to meal is a turkey sandwich with pesto and goat cheese and i got these jarred roasted red peppers i think would be delicious with that

i've made a really delightful avocado, radish, bean salad before with a bright vinaigrette that could be tasty especially when eaten cold (it was like randomly 90 degrees today after being fall vibes for weeks so. crispy cold veg sounds delightful all of a sudden)

#personal #recipes #recovery

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twst-drabbles · 8 months

Note

Since we just had the piece about naughty naga Jamil stealing the surprise fuzzy. I was wondering do the house pets have favourite foods?

Alright, time to ramble about cute shenanigans!

The funny ones I can think of are that Lilia likes having his tomato juice frozen into a popsicle. Well he likes tomato juice in any form but when it's a popsicle, he pounces on it and licks it like crazy, like it'll evaporate into air if he doesn't. Because of that, he got his tongue stuck on it a number of times.

One time Riddle got himself stuck in a strawberry jam jar one time but was so lost in the sauce that he didn't make a peep until he passed out with a belly full of jam. Caretaker found him with his feet sticking out of the jar, snoring the day away. Ace never lets him live it down. Cater likes to play a game of stacking himself on his clones like a ladder as he slurps up the longest noodle the Caretaker can find. Ace like to pretend that his cherry concentrate is the finest wine with his tiny doll size cups.

Leona's favorite food is literally anything the Caretaker is having at the moment until the moment he gets it. He'll eat anything meaty but anything they have he's staring and glaring like his food was stolen, but then he'll turn up his nose when he actually gets it. Ruggie likes to wear a donut around his neck like those cones of shame and just bite into them like that. No need to worry if he trips and falls backwards, his tail is wagging like no tomorrow and he's munching. And sweet sweet Jack can and will share his pear compote with the Caretaker no matter the time of day or night when the craving hits. He tried to eat it alone in secret, but it just wasn't the same. So yeah, 3 am eating where it sounds like Jack is eating from a bowl of mac and cheese.

That's all the funny ones off the top of head. Can probably come up with more but that's about all the brain spat out.

#admin #house pet au

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blackbutlerfandomnerddomain · 6 months

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Day 5: Needing Advice

Sebastian works hard cooking up a storm in the kitchen, the birds chirping just outside the kitchen window as he slices some apples and pears.

Late autumn is a pleasant season for him. He greatly enjoys the slightly colder weather as the red and orange leaves dry up and shrivel down as the clouds grow thicker and colder until snow covered the land, he adored the ways hearts swell and beat in one motion as the sounds of crispy winds hit against the now bare dark bark trees, he loved the fun hunting seasons he used to attend alongside his kind before leaving Hell.

But now, he enjoys the hunt just as much.

With a small hum on his lips, the butler made his way upstairs to the young Earl of the house in the grand study of a room, the afternoon a calming affair around him as he walked his way down the hall.

His gloved hand reached out and knocked on the door softly before he entered the room, a habit he’s used to throughout the years. Upon entering the office, he sees the bluette Earl sitting at his desk staring at a letter of sorts in his hands. The butler smiled softly,

“Did Earl Trancy write to you again, Young Master?”

Ciel sputtered and “hid” the letter by shoving it to his chest, his lone blue eye glaring at the demon as he wheels the cart to the side of the desk and pouring some sweet smelling tea. “Today’s afternoon tea is a vanilla tea blend from the town’s market, and as a snack I have prepared some sliced apples drizzled in caramel sauce for you.” Said the man in black with an innocent yet knowing grin as he placed the tea saucer and cup next to the papers in front of the teen, the plate of apple slices coming afterwards.

He took notice of the Earl’s pink cheeks and still glaring eye and chuckled out, “Some friendly advice, My Lord, I say invite him over to a chess game. He’s a person, like you, who enjoys games even if he isn't quite good at them. I can even request Miss Doll to come too if you so order.”

Ciel blushed harder and practically slammed the paper down at the desk. “Oh, shut up!” He growled and took an aggressive bite off an apple slice, earning another soft chuckle from the demon beside him.

—

The afternoon rolled around carefully as Sebastian finally took notice of the rain that’s creeping up beside the human race. A smile comes to his lips as he looks to his Master where he pauses. Has Young Master been this tall before? Indeed, the once little Earl of the manor seems to be marching around proud with his height just easily noticeable and not just mere inches. He grins and shows off his peacock feathers to the butler as if sensing the surprise on the demon’s face. “What is it Sebastian?”

Sebastian blinked and chuckled a bit, “I just did not realize you’re actually becoming an adult now, My Lord. Though surely your legs are hurting, shall I put a kettle on?” The master shook his head, his hair slightly longer than the ears’ ends, swaying softly against pale skin. “I’m fine.” He said, a smile on his lips still as pride is obviously filling his chest. The butler smiles at this expression, “Very well then, My Lord.”

—

Snow falls down from the night sky as Sebastian walks down the halls of the manor, the scent of roasted chestnuts still lingering in the air alongside in perfect harmony of the soft pine that still hangs beautifully around the corners and every inch and bend of the stairway, the soft glow of candle light giving the halls that were once dead and haunted a warm welcoming glow of happy blissful memories in contrast of the once gloomy ones from the past. A cart with a small plate of chocolate cake and a warm iron kettle wheels in front of the butler as he walks past the frosted windows that face the illumination white landscape in front of the dark black canvas of the sky. Finally, he reached to a door and knocked softly, “Young Master, I have brought over your midnight snack.” Said he as he turned the glittering knob and entered the room. Instantly, the sound of a whine catches his attention.

Red eyes watch the scene of a grown adult dressed in pajamas that fit his age now but still have some ribbons and frills of youthful pasts cradling a little human of light brown locks of hair in his no longer small and weak arms, behind him seated in the lounging chair of the bedchamber is a blond fellow who softly sings to a wee infant with soft brown locks barely showing pass the blanket that wrap them up like a gift from God, and just beside the first adult is a woman with shoulder length brown hair who’s not having a so soft image like the two but instead dealing with the fussing dark haired toddler on her lap. Sebastian smiled softly in amusement at the scene and started to pour the sweet brown liquid of hot chocolate in three cups for each. “Is Little Albert fussy Miss Doll?” He asked, a small smirk hidden away showing he knows that boy is a fussy mess. The lady giggled softly at the tease and accepted when the cup of cocoa was handed to her, her golden band of marriage glittering under light. “Thank you Sebastian.” She said, her voice a sweet honey tone, kneeling the cup to the son in her arms who slowly took some careful ships and relaxed into her bosoms. The demon walked to the lounging chair to the blond man and offered the cup, pausing when a hand reached up in a stop motion. “Maybe later Sebastian, little Rachel is finally resting.” Said he, a smile full of love and happiness on the beautiful face as icey blues stared down at the soft skinned face of the sweet little babe in the cotton blanket. Sebastian smiles, “Of course Lord Trancy.” He turned to the final adult, and before he could open his mouth to ask, he spoke out before the butler, “You know I’ll never say no to your hot chocolate Sebastian.”

Sebastian chuckled and gave the cup to his master, smiling at the look of the little boy dozing off against his shoulder. As the three adults enjoyed the finally calm energy of the room, the butler gave Ciel a slice of cake and carefully took hold of baby Rachel from Alois so the man could enjoy a cup of cocoa alongside his partners. The demon stared at the small resting face in his arms and smiled, looking to the three who carefully moved the two boys onto the bed after they both tuckered out with little to no protests at all as they tuck them under the blankets at last. With a soft hum of his lips of a ditty from long ago, he carefully and gently places the littlest one in a lovely wooden carved cradle right by the room window, smiling softly at the view of dark lashes curled against pale eyelids. Carefully lifting the glass barrier, Sebastian snuffed out the candle light that lit the room and left the chambers with the parents with care.

The butler walked alongside the three who now show their tiredness fully as he helps them to their rooms as if something were to happen if he wasn’t along their sides at night. After they snuggled into the large bed that usually is only reserved for the husband and wife but have long since been used and worn by the Earl and his wife and their lover, they drank the remains of the warm cocoa and nibbled on the cake slices. Sebastian watched as his master yawned, smiling softly at the forever image of his small frame bruised and thinner than the icicles outside drinking some warm milk and honey even though now he’s grown and far past the little hurt lamb he was in the past. After accepting their dishes and bidding them a good night, the butler soon left the three be, and back again was he walking down the hall to return the dishes to the clean state they were prior. It’s almost strange to imagine these walls covered in cinder He thought as he walked and admired the manor he grew used to thanks to a certain small child rich in revenge and pain, smiling as he does as red eyes show warmth. Have a good rest, My Lord. May you dream of happy memories and the future.

I had a lot of fun this @dadbastianweek2023 thing! I hope to do this again!

#black butler #dadbastian #dadbastianweek2023 #dadbastiansettingsun #sebastian michaelis #ciel phantomhive #ciel x alois #alois x ciel #cielois #doll x ciel #ciel x doll #doll x ciel x alois

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ftmwtch · 1 year

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Some Texan Folklore, Remedies, & other Superstitions

I'm unsure if these are strictly Texan specific, or if they may even be something only my small town does, but figured I'd share some of the stuff I heard growing up in South Texas

chewin' tobacco juice for insect stings, mainly bee, wasp, fire ant, and scorpion - its meant to draw the sting out. mud also works in a pinch

aloe or vinegar for sunburns

teaspoon of honey with lemon for a cough

for a cold, a shot (or glass) of whiskey with sugar and lemon. ive also heard it be used for aches, pains, curing a toothache, and ensuring a good nights sleep

biting into a pepper or taking a shot of hotsauce to clear stuffed sinuses

sea salt and a few drops of hot sauce into warm water to gargle for a sore throat

prickly pear juice for ulcers or an upset stomach, and a prickly pear poultice for sores or burns

sweet tea to cool you down and keep you hydrated, and a glass on the porch during sunset is said to be a sure fire way to ease stress or loneliness (a swig of bourbon is sometimes added on rough or celebratory nights)

a glass of buttermilk will cool you down when your overheating or settle an upset stomach

oatmeal bath for poison oak, ivy, etc

a pinch of baking soda in your pitcher is said to give you sweeter sweet tea

dont point at a grave - your finger will rot and fall off

when visiting a graveyard turn your pockets inside out so no spirits can hitch a ride home in your pants

brass cowbells get hung around cows necks to keep them producing milk so its believed ringing them can attract good luck as well

if your ears are ringing, it means someone is talking about you

to make an incoming storm miss your property, stick an axe in the ground - its said to split the cloud

a ring around the moon means bad weather is coming

a buzzards shadow crossing you brings bad luck

Horsehair rope to keep rattlesnakes away. I mainly hear this one about camping and keeping it tied outside your tent to ward them off, but I've known a few older folk who tie it to their bedposts year round

a rightside up (U) horseshoe above your door brings good luck to you and your family and wards away evil. if you hang it upside down or it falls upside down, all your luck is said to have fallen out. its luckier too if you spit on it before hanging it up

dont camp or walk by a river at night, and if you hear a womans cries coming from the river, dont investigate, as most rivers tend to have a vengeful spirit that wants company

Be wary of letting your kids roam during canicula - or the "dog days"/the hottest days of summer - and adults should be vigilant too. It's mainly to do with the heat, but I've also heard this time of year is when fatigue, fevers, and bad luck haunts your step, as well as tales of a serpent who preys on children during this time

A redheaded woodpecker pecking on your roof means a death will happen in your family. I've also heard this said for when a bird flies inside your home

Don't wear your hat backwards, set it on your bed, or set it brimside down - all of the luck will spill out. Setting it on your bed may even bring death upon you or your loved ones. Set it upside down (if you can't hang it up) to keep all your luck inside (I think this one is primarily for cowboy hats, but I've seen most people set their baseball caps upside down too)

tamales are made and eaten at Christmas to represent family coming together

Rain is coming if all your cows lay down in the field, or if spiders, flies, or spiders come into your home

Plant your root vegetables during a new moon and your leafy vegetables during a full moon, both at night, for a better harvest

if your horses mane or tail is in knots, they were visited by fairies (the horses hair tangles because fairies are said to use it as reins to ride the horse). its best to leave the lil riders some milk and honey as thanks for exercising your horse

when you kill a snake, you have to bury its head seperate from the body or either the spirit of the snake will come back for revenge or all of its snake friends will retaliate

An itching right palm will shake a new hand (a new friend or acquaintance will be made) while an itching left palm means money is coming your way

buy a new broom when you move houses for a clean start. bringing your old broom with you will bring all your old problems and bad luck

Salt thrown over your right shoulder stops bad luck (and salt thrown over your left doubles bad luck)

Knocking on wood unjinxes you or wards off evil spirits

Toads and crickets in your garden mean good luck is coming your way

when its sunny and raining at the same time, my family said it meant the devil was kissing his wife, but others also said it meant the devil was beating his wife

Open your windows when it rains so negative energy will leave and the positive energy of the rain will come in

its unlucky to wear yellow

always shave before a competition, job interview, or first date - its said that youre cleaning up to impress Lady Luck

dont eat chicken on new years or before a competition - its unlucky

never buy boots secondhand - youll get all of the old owners troubles

stepping in manure is said to bring you good fortune, especially if your boots are new

black eyed peas and cornbread on new years eve for good luck and greens (either cabbage or collard greens) for wealth in the new year

Have you heard of any of these? Does your family know of or do any of them? Feel free to add any other ones you might know!

#southern folk magic #did not realize most of the ones i know focus mainly on luck #might ask my parents for any others i might have forgotten #folk magic #witchcraft #texas witchcraft #texas folk magic #i know of some others but theyre focus more heavily on cattle or ranching or farming #or some werent really folktales so much as common sense folk sayins #southern witchcraft #texas witch #witch #magic #superstitions #witchblr

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mimine666 · 8 months

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Another one for the Baking cookies fall prompt

So this has been rather inspiring but i think I need to move forward and get another automn idea ahah

Rusty hated fall for as long as he could remember. The wind, the drop in temperatures and more than anything the rain had brought him years and years of suffering. Homeless shelters opened only during winter so he had to endure again and again the coldness and humidity that season brought. Another unpleasant thing about fall was seasonal depression for his mother, which only increased her drug’s consumption and led to more time inside random places where his mother’s boyfriends lived. And more time inside meant more promiscuity…

In short, he hated fall. Now, he tolerates it, even likes it a bit. With Sharon, he discovered a new life and new traditions. His first year with her, he discovered it wasn’t just Martha Steward and grannies who made apple sauce from scratch. He ate his very first homemade apple pie that october. And frankly, just for that, he couldn’t wait for another fall to come. Sharon rarely cooks but when she does, it’s a real treat. Of course, she follows the recipe to the letter, which led them to some amicable arguments... And she’s a pastry fairy! Cookies, cakes, pies… She does it all with perfection.

For their second year together, Sharon introduced him to something new, again: apple picking. They went to a small orchard where they hand picked apples, pears and even a few squashes and pumpkins by themself. It was a nice ride outside the city, something he seldom did and the weather was fantastic. They then spend the weekend cooking, Sharon introducing him to the basics of soup and cupcakes. She showed him how to sterilize cans and to freeze food to have it for the rest of the year. He is still rather impressed by her talents in the kitchen!

Now, is a new whole tradition and reality: all holidays and outings are spent with his mother’s boyfriend. It’s not that he minds him, on the contrary. Since his recent health issues, he grew close and became rather fond of the grumpy old man. He would never tell his mom, nor Andy himself, but he finds him oddly endearing. Maybe it is because Andy is always straightforward with everything and everyone. He rarely minces his words, putting his foot in his mouth on a daily basis. And he’s so loving and caring towards Sharon, and towards him too, if he’s honest.

So here they are, on a quiet Friday morning, hand picking fruits with Andy, his daughter and her family. The kids are running around, not helping much but bringing smiles and levity in their wake. Their laugh and good spirits are contagious. Sharon and Nicole talks about girls stuff, scolding every now and then Andy for doing too much. He can see the toll the lieutenant’s disease brought over his mother’s relationship. She is much more tactile towards him (he can’t bring himself to think of Andy as his mother’s boyfriend. He would rather call him her husband than her boyfriend. They are too old to be called that. And that word brings painful memories from his past life). He saw them hide behind trees to steal kisses and hugs. If they think they fool anyone, they are badly mistaking! He even saw Nicole’s older son take a picture of them as they were sharing a particularly lingering kiss. It was such a movie moment: rays of sun were shining between leaves and branches, casting a halo around them. Sharon’s hair seemed on fire in the midday’s light and her eyes clearer than ever as she looked at him with so much love and intensity. Andy cradled her cheek for a long moment, lost in her gaze, his traits soft, a small smile on his lips. Before he kissed her, long and gently, chastely, sunray sneaking where their faces were not joined. It was incredibly beautiful, nature’s art.

The rest of the weekend is spent in the same fashion. Andy and Sharon sit at the table, talking about everything and anything while peeling their harvest. Rusty sits with them, in charge of cutting the fruits and then vegetables in medium dices, before cooking them. Sharon made two apple pies that were eaten well before monday. She planned to have one for them at home and to bring the other one at work. Well, she’ll have to bake some more…

Thinking about these moments, he understands what a chance he had to meet her. She changed his life for the better and filled it with so much love and normalcy. He remembers not understanding why she took so long divorcing Jack, how much fear it brought him: to have another mother dependent on men, unstable and unpredictable. She wasn’t, not in the slightest. He was glad to have the chance to see her in love, in a healthy relationship, as much for her as for himself. He slowly reconnects with the possibility to fall in love, to be one day, maybe, in a relationship himself. Of course, he would like more passion and fire than what he sees in his parent’s relationship but is grateful to learn what companionship is like, what true deep love is. Beyond anything, he is grateful to see the woman who brought him so much, happy at the autumn of her life.

#shandy #fanfiction #andy flynn #sharon raydor #major crimes #autumn #fic prompt #autumn vibes #because i love this season so much

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kineats · 6 months

Note

recipes for spix’s macaw or dingo therians? 🪶

You got it! ^_^ First I'll do fruit, seeds, and nuts, with maybe some cactus for funsies, for the macaw; then I'll do small game and poultry and pork, with some fruit and veg, for the dingo~

Spix's Macaw Recipes:

Nutty Pumpkin Oatmeal

Pistachio Spread

Kanuchi (Nut Soup)

Breakfast Bowls

Ajo Blanco (Different Nut Soup)

Pear and Walnut Salad

Fruit, Seed, and Nut Bars

Cactus Paddle Tutorial and Recipes

Halva with Fruit and Nuts

Cactus Casserole

Pesto alla Trapanese

Millet, Carrot, and Spinach Cakes

More Millet Recipes (Both Sweet and Savory!)

Hickory Nut Shortbread

Birch Bark Flour and Cookies! (Surprisingly tasty~!)

Dingo Recipes:

Sorrel & Slow Cooked Spring Chicken

Grilled Chicken with Daylily Buds and Mulberry Sauce

Whole Grilled Mediterranean Chicken

Stewed Chicken

Hearty Fall Chicken Stew

Pulled Pork

Wild Boar and Mushroom Stew

Wild Hog BBQ

Texas "Lizard Eggs" (Not actual lizard eggs)

Butterflied Quail with Orange Glaze

Shaved Asparagus "Grass" Salad

Whole Baked Fish

A TON of Rabbit Recipes

Rabbit, Hare, and Squirrel Recipes

A Ton of Forage Recipes~

Hope this helps!!!

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willtasker · 15 days

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I Had a Dream About You by Richard Siken

All the cows were falling out of the sky and landing in the mud. You were drinking sangria and I was throwing oranges at you.

But it didn’t matter. I said my arms are very long and your head’s on fire

I said kiss me here and here and here

And you did

Then you wanted pasta

So we trampled out into the tomatoes and rolled around to make the sauce

You were very beautiful

We were in the Safeway parking lot. I couldn’t find my cigarettes

You said Hurry up! but I was worried there would be a holdup

And we would be stuck in a hostage situation, hiding behind

The frozen meats, with nothing to smoke for hours

You said Don’t be silly

So I followed you into the store

We were thumping the melons when I heard somebody say Nobody move!

I leaned over and whispered in your ear I told you so

There was a show on the television about buried treasure. You were trying to convince me that we should buy shovels

And go out into the yard and I was trying to convince you that I was a vampire

On the way to the hardware store I kept biting your arm

And you said if I really was a vampire I would be biting your neck

So I started biting your neck

And you said Cut it out!

And you bought me an ice cream, and then we saw the UFO

These are the dreams we should be having. I shouldn’t have to

Clean them up like this

You were lying in the middle of the empty highway

The sky was red and the sand was red and you were wearing a brown coat

There were flecks of foam in the corners of your mouth

The birds were watching you

Your eyes were closed and you were listening to the road and I could hear your breathing, I could hear your heart beating. I carried you to the car and drove you home but you weren’t making any sense

I took a shower and tried to catch my breath

You were lying on top of the bedspread

In boxer shorts, watching cartoons and laughing but not making any sound. Your skin looked blue in the television light

Your teeth looked yellow. Still wet, I lay down next to you. Your arms, your legs, your naked chest

Your ribs delineated like a junkyard dogs. There’s nowhere to go, I thought. There’s nowhere to go

You were sitting in a bathtub at the hospital and you were crying

You said it hurt

I mean the buildings that were not the hospital

I shouldn’t have mentioned the hospital

I don’t think I can take this much longer

In the dream I don’t tell anyone, you put your head in my lap. Let’s say you’re driving down the road with your eyes closed

But my eyes are also closed

You’re by the side of the road

You’re by the side of the road and you’re doing all the talking

While I stare at my shoes. They’re nice shoes, brown and comfortable, and I like your voice

In the dream I don’t tell anyone, I’m afraid to wake you up

In these dreams it’s always you:

The boy in the sweatshirt

The boy on the bridge, the boy who always keeps me

From jumping off the bridge

Oh, the things we invent when we are scared and want to be rescued

Your jeep. Your teeth. The coffee that you bought me. The sandwich cut in half on the plate

I woke up and ate ice cream in the dark

Hunched over on the wooden chair in the kitchen

Listening to the rain

I borrowed your shoes and didn’t put them away

You were crying and eating rice

The surface of the water was still and bright

Your feet were burning so I put my hands on them, but my hands

Were burning too

You had a bottle of pills but I wouldn’t let you swallow them. You said Will you love me even more when Im dead?

And I said No, and I threw the pills on the sand

Look at them, you said. They look like emeralds

I put you in the cage with the ocelots. I was trying to fatten you up

With sausage and bacon

Somehow you escaped and climbed up the branches of a pear tree. I chopped it down but there was no one in it

I went to the riverbed to wait for you to show up. You didn't show up

I kept waiting

#I Had a Dream About You #Richard Siken #Gillian Anderson

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sustenance-soon · 4 months

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2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

#52 recipes 2024

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aldonelson · 3 months

Photo

Sauces and Condiments - Autumn Apple-Pear Chutney This spiced apple, pear, and dried cherry chutney is the perfect fall-inspired complement to roasted root vegetables.

#complement #place #things #root vegetables #chutney #applesauce

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restorativemeal · 8 months

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Menu Three

Menu three from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook"

Stats:

Dinner Party Guests: 2

Injuries: 1 minor

Thoughts: Various

Instagram Features: ½ (own)

Menu Three:

Carrot and Orange Soup: Carrot, onion, garlic, orange juice, orange rind, vegetable stock, nutmeg, cinnamon, salt and pepper.

Satay Rissoles: Brown rice, peanut butter, edamame, eggs, butter, lemon juice,chilli sauce, onion, garlic, soy sauce, celery, tasty cheddar cheese, wholemeal flour, sesame seeds, salt and pepper.

Ratatouille: Onion, garlic, tomato, zucchini, capsicum, eggplant, italian herbs, salt and pepper.

Creole Salad: Apple, pear, pineapple, lemon juice, natural yoghurt, honey, lettuce, shredded coconut.

Plagued by chronic fatigue but determined to get my life back in order following menu two, I decided to be nonchalant about menu three. It was the first four page spread of Bishop and Carruthers’ cookbook, but I refused to engage at full capacity. This week made me think about labour, the household and emotional labour that I put in on top of my full time job. Clocking into emotional labour, I spent two days in bed on Monday and Tuesday. I wondered about the way I allocated time, did cooking these menus fall into leisure time or was it household labour? I wondered what Bishop and Carruthers did during the day, did they also do things to trigger turmoil in an ordinary life?

On Tuesday evening I rose from convalescence only to drive to a fruit store in my area and spent the evening chopping vegetables. I cooked the brown rice too that night, thinking it could be better for the mixture if it aged a little in the fridge overnight. That was the extent to which I prepared for the menu. Four hours later and lying in bed I remembered I had left the brown rice on the bench, rendering it unsafe. On Wednesday, after a positive first day back in the office, I stopped at the supermarket for the last few ingredients I had forgotten and a bottle of sauvignon blanc to keep myself nonchalant for the next two hours. I had announced to my two guests that dinner would be on the table at 8:30pm and had written myself a comprehensive list of the order the cooking would take that day in my work diary.

Chopped celery/salary

Leisure time mixed with household labour turned into hard labour in my kitchen that Wednesday night as I attempted to make four dishes in two hours. I spent time dressing the table at the very beginning. I’d bought napkins with the Eiffel tower on them, and placed dried flowers a past flatmate had picked about seven months ago in the middle of the table. The Carrot and Orange Soup, I didn’t boil long enough, the carrots weren’t soft when I put the soup into the blender, or else the orange juice was too pulpy, the blender blended until I smelt burning. The Rissoles came together nicely, I was skeptical considering what had happened to the rice cakes the week before. I had used an extra egg this time, in case it was true that eggs in the 1980s were different.

Je ne sais Rissoles

The dinner party ate about 45 minutes after I had said that we would. The Carrot and Orange Soup, presented and served, was inedible due to a gritty texture. The Rissoles were flavourless though edible. The Ratatouille was edible though I received complaints that the eggplant hadn’t cooked, no fault of my own as I had followed Bishop and Carruthers’ instructions line for line, minute for minute. The final element of the menu was the Creole Salad. Highly discussed but had little takers and no place in the menu perhaps.

Burnt hand serving hot bowls of soup, Creole Salad pictured in the largest bowl

Menu three felt like a return to order, as I had predicted. Following Menu two there was a stark need to detach from the internalisation of this journey toward self-discovery and reconnect with the material element for Menu three. I posted a photo of myself cooking to my Instagram story.

#home cooking #foodblogger #recipes #cooking #food #vegetarian #girlblogging #it girl #france #foodpics #self discovery #self awareness

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