#> overbaked.. (vents)

[ch0c0drizzle]

Artistic nudity..

[castlevania-afterdark-imagines]

Gotta go a tiny bit dark for a moment, how would trevor, godbrand, sypha, drac, and the forgemasters handle an s/o who's libido fluctuates wildly and struggles a lot with her body image? I'm sorry if that's too many characters, I just really really love them..

Gonna lean more into the body image part of this ask. Bonus Alucard cause I mean, we got the rest of the crew, might as well.

Trevor

General attitude about it is - Why though? (Trevor, please)

Is very much the sort of person who stands by if your body works then there's nothing wrong with it, so it's a bit hard for him to understand.

Okay, maybe he's a little self conscious about the sheer number of scars he has, but that's just because they bring up a lot of questions.

But he likes your body, and what you do to him with said body. So when you have moments where you pull away and look at yourself with disappointment he just can't quite wrap his head around it.

He'll try to be more careful with his comments towards the parts you don't like, cause god knows he'll fuck up trying to compliment them in a way that doesn't sound overbaked.

But when he's making love to you he makes sure to touch everywhere.

Words are hard, but he knows how to work with his hands.

He tries to utter soft praises, but most of it comes out as single word grunts like “perfect” and “ god-yes”

Oh, he'll also remove the eyes of anyone who makes a jab at what you're sensitive about.

Alucard

A bit of genuine confusion about it.

He just genuinely thinks you're the most sublime creature on the Earth so how could you not see that in yourself?

He certainly won't stop you from working on things you want to change, he will train with you if you want to change your body composition or he'll offer to research skin treatments if you have complexion concerns.

But only if you ask, he's never the one to suggest it. As far as he sees it he's just helping you achieve something you want to accomplish, not "improving" you.

However he does know that change doesn't happen overnight, so he gets sad when you express frustration over not being there yet because he can't really fix time.

So he stays close, lets you vent while he gently traces your face with his fingers.

He gets a bit drapey with his affection when you're down. Never pressing sexually, he just sort of stimulates a cocoon of limbs wanting to hold all of you close.

You might also notice more little gifts showing up where you can find them. Flowers by your bedside, pastries by your favorite chair, tokens of affection to assure you he is just as enamored with you when you aren't feeling your best.

Sypha

Is visibly upset when she sees you mentally tearing into yourself,  but that's just because she couldn't hide an expression if she tried.

Wants to talk with you about it, to find out if it was something somebody said or a result of something someone did.

If it's something that is changeable, she'll offer to help you with your goals, keep you motivated while also insisting you do NOT have to do any of this for her.

If it's not something that can be changed she'll try her best to listen, let you vent when you feel frustrated.

She gets conflicted between either wanting to give the parts of yourself that you don’t like *more* attention or trying to make sure to compliment the other parts of your body she loves (aka, the rest)

She might admit to you some of the spots she doesn’t like much either, like the scars on her shoulder, or the stretch marks around her knees.

Regardless she’ll always match your mood, throwing herself at you with gusto when the lust strikes, or being very gentle and soothing when you aren’t feeling up for it.

Gets up in the face of anybody who might make a rude remark, even if it might risk escalating the argument to melting the offender’s face off.

Dracula

Has seen many many many bodies in his lifetime (won't tell you how many of those were no longer living), he sees the variety as a staple of humanity.

So yeah, it distresses him to see you dislike anything about yourself.

But he also knows that’s not something he can just tell you you’re incorrect over and be done with. It’s not something he can actually control.

So he simply makes himself available, however you need him.

You in the mood to get dicked down? Yup, he can do that and mend the bedframe afterwards.

You need a few slow days with minimal touching? Okay, he’s got all the time in the world. He’ll stay within earshot until you call him, then he’ll cater to whatever you need.

He’s not super keen on trying to use any sort of magic to alter your body, even if you ask. Unless it’s life threatening of course.

He also makes it a mental note to be exceedingly clear that each time he has you bare before him he regards you like a devout cardinal would his holy texts.

Divine.

Godbrand

(Why, why ya’ll gotta pick the hard one for sensitive topics)

He thinks you’re hot, all the time, any time of day. So when he notices you going from a sexual high to a sexual dry, he honestly thinks it’s his fault.

Starts apologizing about whatever the fuck pops into his head (though this is a Godbrand apology so it’s stuff like “I’m sorry I dropped your favorite mug three months ago but I told you not to leave it on the edge of the counter like that”)

When you first explained to him what was actually up he’s...confused.

To behonest probably first went to his favored huntsmen and asked them what the fuck to do

Which was met with equally confused shrugs and panicked “Why the fuck would we know better?”

In the end he sort of resorts to brute forcing through it.

He sees you take a little too long in the mirror looking at yourself. Nope, no, nu uh, he hauls you up and finds something to distract you with.

He’ll try to offer ideas of how to help if it’s something you can change, if not he’ll just be six times as loud when he’s boasting about how perfect his partner is to the village.

Hector

Oh nooooooooo this gentle man, he’s so concern

He can pick up on your mood shifts as if he could hear them announce their presence.

He’s just as good at silently reading into what you want him to do next.

Sometimes it’s just to lie with you, touching your hair and face, murmuring sweet nothings into the space between you two. How lovely he finds you, how happy you make him.

He knows how cruel the world can be, especially over something as fickle as appearance. He hates that anyone could ever have instilled in you a disliking of your own body.

He’s never pushy about his more carnal wants, and never makes it about your attraction towards him. He trusts that you’re still interested, you just need time here and there.

Sometimes he will get a little flare of adoration when he sees you, when he remembers the areas you told him you aren’t fond of, and will absent mindedly want to touch them. Gentle brushes of fingertips, a soft smile resting on his lips until you bring him back to reality.

He might not be verbose in his support, but you’ll never shake him from it.

Isaac

Is honestly the one mostly likely to get frustrated over what in his mind is a baseless insecurity. Never shows it, but internally has trouble understanding it.

He gets the social troubles, humans being vain and cruel creatures, but to him a body is like a well-worn tool. What you don’t like you work to either change or adapt to.

But he also knows that mindset does not arrive overnight, and though internally he might feel a tug of irritation when he can feel you pull away he is very careful to not show it.

He’s never going to convince you of his adoration for the temple that is your body if he gives in to his temper and tries to force the change for you.

So he will be patient, offer you guidance when you ask for it, remain silent when you don’t and you simply need to speak your insecurities.

Though you might see a flash of bewilderment in his eyes when you mention something new that upsets you about your body he is quick to bury it and return to attending you.

He’s always delighted when your mood lifts again and he can resume touching you as he likes, fingertips digging into your skin and humming softly with satisfaction.

Carnal pleasure might be a more primal vice, but he doesn’t mind giving in to it when he can use it to show you exactly how much he likes the “tools” you were given.

-Mod Soviet

[glomofnit]

my (slightly overbaked) apple pie for #piday i was going to make the vents the pi symbol but i forgot 😣 #pieday

[micebrandy29-blog]

even more perfect apple pie

I did not intend to go on an apple pie making bender. I merely did what we always do in October: go apple picking, balk at the price of a bag, insist upon filling it way past the brim (because: economics) and then we ate some apples on the way home home and the bag was still overflowing. So I made an apple pie with 4.25 pounds of apples in it and the bag looked exactly as full as it had been at the orchard. Might they still be growing in there? It’s the only explanation.

I started with the apple pie recipe that’s been on this site for 12 years, but over the years I’ve tweaked it a little at home in small ways (different spice levels, some brown sugar worked in, thinner slices). This time, with some help from the genius Bravetart book, I tweaked it a lot, and it was the best apple pie I’ve ever made. So I did the only rational thing and brought slices of my pie-brag to everyone I saw for a couple days and then I ran out of pie and made another one using the same tweaks and it, too, was the best apple pie I’d ever made, so I did the only rational thing and made a third one and now I think it’s time for us to talk about what I think has made it so much better.

Out of loyalty to the old pie recipe, I wanted to do talk about in a new post because I know there are people who make it yearly and I don’t want to change the way it’s written. But that pie is 12 years old — that pie recipe would be IN MIDDLE SCHOOL right now — it’s okay if it’s not the same person it was in its toddler years and no I’m not projecting, you’re projecting, this is about pie, okay? [WAAAH.]

Here’s what I do a little differently these days (and do skip right to the recipe if you’re not into the Inside Baseball of all it):

Time and temperature changes: Previously, I used the baking instructions from America’s Test Kitchen, which at the time were to heat the oven to 500°F, lower it to 425 after the pie was in, and then, 30 minutes later, reduce it to 375 for the remaining baking time, for about 60 minutes baking time total, which was also rarely enough. I bet you can guess what would actually happen every time I made this: I’d remember to reduce the temperature the first time, never the second, and it also looked overbaked before it was done. Stella Parks recommends baking the pie at a single temperature (400) for a longer period of time (75 minutes), and even gives you a suggested internal temperature if you’re nervous about doneness, and lo, it was perfect, with a crisp bottom crust (despite having no parbaking step) and with caramel-y juices. I haven’t looked back since.

I use more apples and I cut them thinner: One of the most frustrating things that happens when you make a pie is that you put in what seems like a massive amount of fresh fruit but after it slumps, shrinks, and nestles in as it bakes, you’re left with a very flat, if not concave, pie. Parks has a fantastic tip of having you mix your filling and let it macerate for a while so that the apples soften, allowing you to put a lot more in the filling and leading to pie slices stacked to the brim with apples. My original recipe calls for 3.5 pounds of apples; I’m now using between 4.25 and 4.5 pounds. Better to have too much filling (and bake it separately in a dish for the oatmeal or yogurt topping of champions in the coming days) than too little. I also cut the apples more thinly, a scant .25″ thick, which also allows them to nestle in more tightly so they don’t fall as much when baking.

Order of operations: Because we’re going to let the apples macerate a bit, I now prepare them first, and the pie dough second. They don’t mind waiting.

I like a mix of apples — usually: Most apple pie recipes, including my original one, want you to use hyper-specific amounts of hyper-specific kinds of apples, which is rarely what anyone has. I feel strongly that a mix of apples, ideally ones that won’t fall apart when baking, see this awesome page if you want more guidance as to which ones to choose, is the way to get the most nuanced and dynamic apple flavor in a pie. Nobody wants a one-note pie. That said, the orchard we were in had a ton of massive mutsu apples ready, and I made my last few pies with them only. Turns out they’re fantastic baking apples. “Uh, Deb, you just contradicted yourself.” Yes, and I want you, too, to go with the flow.

Flavor changes: Although I started skipping the lemon because we were out of lemons, when I didn’t miss the flavor at all, I never bothered putting it back in. Ditto with the lemon zest, which I found distracting. I also increased the cinnamon and added a little ground ginger (which won’t make it gingery, promise; it just seems to wake the pie up a little). Finally, I started swapping half, then more, of the sugar with brown sugar and I really don’t know why I wasn’t doing this all along. It’s lovely here.

Thickener changes: Over the last few years, as tapioca flour/starch (they’re the same thing) became more easily available (Bob’s Red Mill makes some, so check any store that stocks the brand, or here or here or here), I started using it as a pie thickener and never looked back. It’s clear and unchalky once baked, and doesn’t muffle the filling flavor the way I find some commercial thickening blends do. You’d never really know it’s there, which is basically the dream.

Previously

One year ago: Chocolate Olive Oil Cake Two years ago: Baked Alaska, Indian-Spiced Cauliflower Soup, and Skillet-Baked Pasta with Five Cheeses Three years ago: Broccoli Cheddar Soup, S’more Cupcakes, and My Old-School Baked Ziti Four years ago: Latke Waffles, The Crispy Egg, Better Chicken Pot Pies Five years ago: Miso Sweet Potato and Broccoli Bowl Six years ago: Spaghetti with Broccoli Cream Pesto and Pumpkin Cinnamon Rolls Seven years ago: Cumin Seed Roasted Cauliflower with Yogurt Eight years ago: Single Crust Plum and Apple Pie and Mushroom Lasagna Nine years ago: Quiche Lorraine Ten years ago: Black and White Cookies, Best Challah (Egg Bread) and Mom’s Apple Cake Eleven years ago: Bronx-Worthy Bagels, Peanut Butter Brownies, and Arroz Con Pollo [New!] Twelve years ago: Lemon Cake

And for the other side of the world: Six Months Ago: Fig Newtons 1.5 Years Ago: Cornbread Waffles, Mushroom Tartines, and Almond Horn Cookies 2.5 Years Ago: Spring Chicken Salad Toasts, Caramelized Brown Sugar Oranges with Yogurt, and Potato Pizza, Even Better 3.5 Years Ago: The Consolation Prize (A Mocktail) and Baked Chickpeas with Pita Chips and Yogurt 4.5 Years Ago: Dark Chocolate Coconut Macaroons

Even More Perfect Apple Pie

Servings: 8 to 12

Time: 3 hours, mostly hands-off

Print

This is an update on my 2006 apple pie recipe, with a few new tricks from the fantastic Bravetart cookbook.

Filling

1/2 cup (95 grams) light or dark brown sugar

1/4 cup (50 grams) granulated sugar

1/4 teaspoon fine sea or table salt

2 teaspoons ground cinnnamon

Freshly grated nutmeg, to taste, or about 1/4 teaspoon ground

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

4 1/4 to 4 1/2 pounds baking apples, shown here with mutsu (which is like a mix of Granny Smith and Golden Delicious) but more suggestions here

3 tablespoons tapioca flour or starch

Crust

1 recipe All Butter, Really Flaky Pie Dough, or your favorite recipe, or a storebought dough

1 egg, lightly beaten (optional)

Coarse or raw sugar for sprinkling (optional)

Make filling: Combine sugars, salt, and spices in your absolutely largest bowl. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl. Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.

Prepare crust: Make your pie dough according to instructions. If you need to chill it for an hour or two before rolling it out, you can do so now. If yours is already chilled and ready to go, roll out the first half on a well-floured counter [more detailed instructions here] to a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.

For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed.

Heat oven: To 400°F.

Assemble pie: Stir tapioca starch into apple pie filling. Pour filling into prepared bottom crust and use your hands to pack and heap those softened apples as mounded as you can get them, then add a few more. Pour any juices that have accumulated carefully over apples; do not leave any behind. Either place your second pie dough round over the filling or cut it into strips to lattice the top. [Detailed classic lattice instructions here, or try some of Erin McDowell’s gorgeous iterations.] Trim the top crust or lattice strips to the edge of the pie dish. Fold the overhang from the lower crust over to form a thick rim, and crimp it together with your fingers or a fork to seal it. Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is in one piece, cut a few vents in it with a sharp knife.

Bake pie: Reuse that sheet of parchment paper on the large baking sheet for easier cleanup, then transfer your prepared pie onto it. Bake for 75 minutes, turning once or twice for even color. If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further. Pie is done when juices are bubbling visibly through the vents or lattice, or when the internal temperature reads 195°F. A tester inserted into the pie shouldn’t hit any overtly crunchy apple pieces.

To serve: Cool pie for at least one hour at room temperature before cutting into it. However, your filling will not fully thicken until it has fully cooled, ideally in the fridge for a couple hours. You can rewarm slices as you serve them, if desired. Leftovers keep at room temperature for 2 to 3 days, and in the fridge for 1 week.

Source: https://smittenkitchen.com/2018/10/even-more-perfect-apple-pie/

[ch0c0drizzle]

Cw. Venting, ranting, eyestrain on the image

They were going to replace me... The next episode i was in was going to be my last.

Then- the incident happened.. And uh.. I wasn't scrapped.. at least but... Uh..

Barely any toon likes me anyways.. I feel like Vee was looking forward to my departure, so with a few other toons I won't name..

I wasn't the nicest like I was supposed to be.. But I was trying my best..

The fans HATED ME.... Said I was "Getting in the way" and I "Made episodes worse" even if I didn't have a line..

I was demonized, tormented by the fandom, virtual depictions of me being slaughtered and violated..

Made me sick..

I never told anyone.. How could I?

"Aw! Cos who'd hate you!"

Apparently a lot of people....

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Auditory memory written out.

"How are we meant to break it to 004 about it?"

"No need, Sam will tell him after the episode ends."

"I hope."

"So they're making a replacement already?"

"Yep, based on a Seasalt taffy."

"That's interesting... The fans really begged the boss to scrap this one, I wonder why."

"Who knows, don't get paid enough to care."

[ch0c0drizzle]

Not a roleplay blog, at least not what it is now.

this below is how I remember myself, I'll make something without qwel's art someday..

Pinned post,

please read thoroughly before interaction.. Thanks

vv

➜ Cozmo (Coz) ﹕ ✩ ㅤ ✦ › (tba link) ꒰ᐢ. .ᐢ꒱ [16]teen ,, He/they ✩ ࿐࿔

𐂯 ! ⊹ Rabid Baker. @thesproutseedly is (one of) my partners. - tags.. # > Baking with thoughts (Chatting/text posts) # > Sharing recipes (Replying to asks) # > Fridge magnet (Favs..) # > Freshy-baked (Artwork) # > Pos logs # > Neg logs # > Overbaked.. (vents)