#Paprika Mix Color

[scaredfurryfire]

this feels cluttered

burning shit down update

Like i know i fucked somethin up

[literaryvein-reblogs]

Writing Notes: Orange

Symbolism of Orange

The color orange is associated with playfulness. Along with other warm colors like the color yellow, orange may express enthusiasm and other strong positive emotions.

Orange typically is a symbol of: enthusiasm, fascination, creativity, determination, success, and stimulation.

Its negative meaning can be abrasive and crass.

In most cultures, orange has largely positive associations, being a warm and optimistic hue that tempers red’s overt aggression.

Orange is the easiest color to see in dim light, as well as providing the ultimate contrast against blue sky or ocean. It’s no surprise then that life rafts, life jackets, and buoys are manufactured in a vibrant shade of “safety orange.”

A Brief History of the Color Orange

Orange is abundant in nature and there are many natural resources for creating orange dye including butternut seed husks, carrots, eucalyptus, bloodroot, paprika and turmeric.

Orange has a long history dating back centuries.

In ancient Egypt, tomb paintings were created in a yellow-orange hue made from realgar, a highly toxic mineral that contained arsenic.

Orpiment, another toxic mineral related to realgar was highly prized throughout the ancient Roman Empire. Its pigment was used in Medieval illuminated manuscripts.

The Europeans didn’t have a name for the color orange until the 16th century when orange trees were brought to Europe from Asia by Portuguese merchants.

Prior to this time, it was called yellow-red, though saffron was sometimes used to describe a deep yellow-orange shade of the color.

Fast forward to the 19th century, artists like Monet, Renoir, Toulouse-Lautrec and Gaugin used orange to symbolize sunsets, the frenetic energy of Parisian dance halls, and Vincent van Gogh would mix his own orange hues and use them in contrast with purples and blues in his work.

Sources: 1 2 3 4 ⚜ More: Notes & References ⚜ Writing Resources PDFs

[flavorcraftrecipes]

Hobo Casserole with Ground Beef 🍲🥔

A hearty, comforting one-dish meal packed with ground beef, veggies, and potatoes — perfect for busy nights when you want a filling dinner with minimal effort!

Ingredients: 1 lb ground beef 1 medium onion, chopped 1 can (15 oz) corn kernels, drained (or frozen corn) 4-5 medium potatoes, peeled and thinly sliced 1 cup shredded cheddar cheese 1/2 cup milk 1 can (10.5 oz) cream of mushroom soup 1 tsp garlic powder 1 tsp paprika Salt and black pepper to taste 2 tbsp olive oil or butter Fresh parsley or green onions for garnish (optional) Instructions: Preheat Oven:

Preheat your oven to 375°F (190°C). Cook the Ground Beef:

In a large skillet, heat the olive oil or butter over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon. Add the chopped onion and cook for 2-3 minutes until softened. Season with garlic powder, paprika, salt, and pepper. Remove from heat and set aside. Assemble the Casserole:

In a large casserole dish (9x13-inch), layer the thinly sliced potatoes, followed by the cooked ground beef mixture, and then the drained corn. In a separate bowl, mix the cream of mushroom soup with the milk until smooth. Pour this mixture evenly over the casserole layers. Top with Cheese:

Sprinkle the shredded cheddar cheese over the top of the casserole. Bake the Casserole:

Cover the casserole with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the cheese is golden and bubbly. Serve & Garnish:

Let the casserole cool slightly before serving. Garnish with fresh parsley or green onions for a pop of color. Serve warm and enjoy the delicious comfort in every bite! 🍽️ #HoboCasserole 🥔 #ComfortFood 🍖 #OneDishMeals 🧀 #EasyDinnerIdeas

[forkfulofflavor]

Savory One-Pan Roasted Chicken and Veggie Medley This delightful recipe combines tender chicken with colorful vegetables, all roasted together for a simple and healthy meal. Ingredients: 2 Medium Skinless/Boneless Chicken Fillets (Chopped) 1 cup Red Bell Pepper, chopped ½ Onion, chopped 1 Zucchini, chopped 1 cup Broccoli Florets ½ cup Plum Tomatoes, chopped 2 tbsp Olive Oil ½ tsp Salt ½ tsp Black Pepper 1 tsp Italian Seasoning ¼ tsp Paprika Directions: Preheat Oven: Preheat your oven to 400°F (200°C). Prepare Vegetables and Chicken: In a large mixing bowl, combine the chopped chicken fillet, red bell pepper, onion, zucchini, broccoli florets, and plum tomatoes. Seasoning: Drizzle the olive oil over the chicken and vegetables. Sprinkle with salt, black pepper, Italian seasoning, and paprika. Toss everything together until the chicken and vegetables are evenly coated with the seasoning. Roasting: Spread the chicken and vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Stir halfway through cooking for even roasting. Serve: Serve hot as a nutritious, balanced meal.

[petrawood]

I keep thinking about the Jonathan Harker Time Loop and how most posts are about the poor guy having flashbacks or trying to somehow sidestep The Horrors. You know, all reflection about how we see him.

But listen.

How about how HE sees US?

Imagine you are Jonathan Harker, and you are leaving for a work trip. You haven't really travelled much, and you are very excited, so you do research about that fascinating country called Transylvania, you write down your train schedules, the names of the cities you pass by, the recipes you find interesting or unfamiliar. You really want to remember everything, after all, you know you are going to spend some time away and you are sure Mina would love all the details of this little adventure! You are going to miss her so much, so making sure that everything is accurate so you can later faithfully recreate your journey makes you feel closer to her.

You could do without those weird dreams, though.

Moreover, since the beginning of your travels you have kept meeting more and more people.

They strike you as strange.

Most of them greet you as if you were old friends, clapping you in the back and talking about how happy it made them to receive the letter about your upcoming job trip, which you find mildly confusing, and the familiarity that they spark on the depths of your mind somewhat soothing.

Others smile at you and wish you fast and happy travels, something mournful gleaming in the depths of their eyes, and you feel like they are not really looking at you, but at some other man standing right behind you.

"Maybe this time it will go well, right?"

And you have nothing to say about that.

Some people you can tell recognize you, but don't really come near. They seem hesitant, and not as overtly familiar as the previous groups of people, acting instead in a manner more fitting to strangers. They follow you at a distance, looking torn between curiosity and dread, and you can tell that this is their fist time making this journey as well.

Then you get to Transylvania, and the entire crowd seems to go mad.

While you had only been meeting people in groups before, now they seem to cover almost every free inch of the country, coming together in thick clusters that somehow never actually seem to encumber your travel. They read what you write over your shoulder, they nod at the scenery and watch all the people getting in and out of your carriage.

They seem to be specially fond of the villagers, in spite of the country people's apparent lack of interest in them, since as far as you have seen the two groups never actually cross words.

In one particularly noteworthy morning you have paprika for breakfast, which is met with great approval by all.

You get closer to Castle Dracula, and the amount of people still increases, although a low number of them appear and disappear just as quickly, checking on you and then departing. They explain that they will come back later, or that they are waiting for someone else, and sometimes you swear you can hear the sound of waves in their steps.

Of the ones that stay, some get close enough to stand with you, while others prefer to stay by themselves, either taking notes on their own journals or -something that baffles you every single time you see it- sitting behind some kind of canvas and mixing colors while they wave away your worries at the bumping of the carriage ruining their work.

And at last, after weeks of travel that somehow only feel like three days, you arrive at Castle Dracula.

You stand before a great door, waiting for great man, while a great multitude surrounds you, all their eyes on you.

You hear steps approaching through the wood, and the very universe around you seems to hold their breath, waiting for the beginning of a path that seems new but well tread, a path that just for that endless second you feel extending behind and in front of you, strengthening and waning, with its first knot waiting at that door.

So the strong wood opens, a Count makes his greeting, and you, together with all the people next and behind you, friends new an old, step through the door.

[recipess01]

Easy Keto Diet Recipes for Beginners

1. Make the Crispy Chickpeas 🫘✨

Preheat oven to 400°F (200°C).

Toss dry chickpeas with olive oil, paprika, garlic powder, salt, and pepper.

Spread on a baking sheet in a single layer.

Roast for 25–30 minutes, shaking halfway, until golden and crispy.

Let cool—they’ll crisp more as they cool.

2. Cook the Quinoa 🍚

In a pot, combine rinsed quinoa, water/broth, and a pinch of salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let sit 5 minutes. Fluff with fork.

3. Grill or Bake the Chicken 🍗🔥

In a bowl, mix olive oil, spices, lemon juice, salt, and pepper.

Coat chicken in marinade and let sit 15–30 minutes.

Grill or pan-sear over medium-high heat for 6–7 minutes per side (or until internal temp hits 165°F / 74°C).

Let rest, then slice thinly.

4. Make the Dressing (Optional) 🥄

In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and salt.

Add water a bit at a time until desired consistency is reached.

🥗 Assemble the Power Bowls:

Add a scoop of quinoa as your base.

Top with sliced grilled chicken.

Arrange spinach, carrots, cucumbers, avocado, cabbage, and tomatoes around the bowl.

Sprinkle on crispy chickpeas.

Drizzle with tahini dressing (optional).

Serve with lemon wedges. 🍋

💪 Nutrient Highlights:

Protein: chicken, chickpeas, and quinoa

Fiber: chickpeas, quinoa, and veggies

Healthy fats: avocado and olive oil

Antioxidants: colorful vegetables and spices

Enjoy your Chicken Power Bowl—a meal that powers your body and pleases your palate!

[mariacallous]

I love Jewish food! I love it all, whether I am eating it, looking at it or cooking it. 

My parents met in the United States. My father came from Austria, and because he was proficient in languages as a teenager, during World War I he was hired by the German army as an interpreter. After the war, he emigrated to America, where he met my mother, who grew up in a family of nine children in a Polish shtetl, where there were frequent attacks by the Cossacks. My parents met at a Socialist meeting, which many young Jewish immigrants attended.

They were poor when they came to the U.S., so they prepared and ate the least-expensive food available. My mother cooked all of the animals’ innards, including the lungs, liver, heart and tongue. With very little additional ingredients, she turned them into the delicious foods I remember from my childhood. Today, many people, unfamiliar with the flavorsome foods made from these increasingly uncommon animal parts, find the idea of eating them dreadful.  

Mama made many forshpeis, which is Yiddish for “appetizer.” There was my favorite, chopped liver; and schmaltz, pickled and Matjes herring  — salty and slippery, sold out of big wooden tubs — served to my father with a small glass of schnapps and fresh baked rye bread from the Jewish bakery. A great baker is still a local treasure but is rarely found; my mother bought her challah at Gertel’s Bake Shop at 53 Hester Street, which was started by  Polish immigrants, Izzy Gerber and the Thurm family.

Then there were black radishes, cut like noodles, with schmaltz, chopped onion and hard-boiled egg. Today, black radishes — sharper, spicier and larger than red radishes, with a rough black exterior and white interior — have almost disappeared from the produce market. 

A specially loved treat was feesle: sticky, cooked calves feet made with sugar and raisins. My mother also cooked calves feet with salt, pepper and garlic, and poured into a dish to cool into a stiff gelatin.  

When I was young, shopping was a daily activity and Friday was chicken shopping day. My mother made chicken soup every Friday. She would walk into the live poultry market and examine the chickens in cages, finding the best-looking one, opening the cage and poking her finger up the chicken’s tush. She only wanted a young egg layer for her soup. If she found eggs in the chicken she would have it killed and its feathers plucked. She made the soup and gave her kids the little, unformed eggs cooked in the soup as a treat! My mother made soft, fluffy matzah balls to add to the soup, frying onions in schmaltz to add  into the matzah ball mix. She dipped her hands in cold water before rolling the balls. 

Besides soup, my mother made many dishes from the chicken. With the giblets and wings, she made fricassee, often adding little meatballs, too. She served it with egg noodles for dinner. 

Today no one eats chicken fat, delicious schmaltz, because of worry about cholesterol. I feel sorry for those who never had the pleasure of watching the chicken fat melting, browning the onions and making the chicken skin into gribenes  — little, round, brown, crispy bits of fried chicken skin that made a tinkling sound as they cooked.  

Meat was roasted; the most beautiful and delicious was the stuffed veal breast. My mother cut a pocket in the veal breast and filled it with potatoes, onions, matzah meal and eggs, which became a kind of pudding. She rubbed paprika, salt and pepper and a little schmaltz on the meat, and when she brought it out of the oven, it smelled so delicious and had the most beautiful golden brown color, and it shone like a jewel. I haven’t seen veal breast in a butcher shop in years. As a matter of fact, I haven’t seen an old-fashioned butcher shop in years.

Now, dishes like lokshen kugel, potatonick and chopped liver are often mass-produced, found in the refrigerator or freezer section of the market. I remember each of these traditional foods, made with schmaltz and love, tasting unique and flavorful. 

When I think about changing times and changing tastes, I think about the foods I loved that are no longer available, like unformed chicken eggs, and those that are, look and taste different — like herring, which now comes in tiny pieces. Many familiar dishes that were eaten as part of the daily diet or for holidays have changed so much that they are hardly recognizable and taste bland. 

In Los Angeles, where I lived for 60 years, Brent’s Deli is as close to an old-time Jewish deli as you can get. I love their three-fish platter and their pastrami and corned beef sandwiches. I wish delicatessens like Brent’s, who are working to keep Jewish culinary tradition alive, the best of luck. 

[songbirdsanctuary]

WoF Scar making a food fic.

Wranings: None.

Word count: 1,434

Scar sat in his modest kitchen, the early morning light slanting through the open window and casting golden lines across the stone floor. The place smelled faintly of ash and herbs—comforting, in its own quiet way. He reached up to one of the wooden cabinets above the counter, the hinges creaking slightly as he opened it. Inside, stacked neatly between jars of spices and dried herbs, was a tall glass jar filled with pale, uncooked rice. He pulled it down with care, the cool glass smooth against his claws, and twisted the metal lid off with a soft pop.

Moving with practiced ease, Scar grabbed a bowl with small holes drilled into its base—a makeshift colander carved from riverstone—and stepped outside to where a thin stream curled around the edge of his dwelling. A miniature waterfall bubbled over a rise in the rocks, clear and constant. He knelt beside it, the damp moss squishing under his feet, and poured the rice into the bowl. As he held it under the falling water, the stream splashed gently over his claws, swirling through the grains and washing away the dust. He tilted the bowl side to side, letting the impurities flow out, the waterfall gurgling softly all the while.

Satisfied, he stood and returned inside. He grabbed a large, cast-iron pot from a rack above the fireplace—a pot blackened from use but scrubbed clean. He filled it halfway with fresh water, then tipped the rinsed rice into it with a soft clatter. Steam would soon rise from this pot, curling through the air like a signal of the meal to come.

He set the pot carefully atop a sturdy net of thick iron wires positioned over a shallow pit filled with blackened coals. Scar raised a clawed hand, focused his breath, and with a low, controlled exhale, shot a plume of orange flame at the heart of the coals. They glowed to life, crackling and shifting as the fire began to take. The pot sat still and patient above the growing heat. Scar placed a heavy iron lid on top, trapping the steam and scent within.

He turned toward the corner of the kitchen where a strange metal box hummed faintly. Cleo had made it—an invention of gears and glowing crystals that kept its contents cold, regardless of the desert heat. As he opened it, a blast of cold air rolled out, making the SandWing's golden scales tighten and shiver. He reached in and pulled out a thick, frost-flecked slab of bull meat, wrapped in waxed cloth. The smell of it was raw and clean—untouched.

He set the meat on a wide wooden tray and opened a squat jar of olive oil. Tilting it carefully, he let the amber liquid pour over the surface of the meat in a slow, glistening stream. He flipped it over and repeated the process, massaging the oil into the meat with his claws. From a nearby shelf, he grabbed a clay cup filled with crushed herbs and ground spices—garlic flakes, dried basil, smoked paprika, salt from the coastal mines. He sprinkled it generously, letting the mix fall like fine dust, coating the meat with flavor.

With practiced care, he laid the seasoned meat on the iron net beside the pot, the sizzling sound immediate and satisfying.

Returning to the counter, he reached for a plump tomato and a fresh head of crisp lettuce. The lettuce leaves still held droplets of water from the morning harvest. He opened a drawer and took out a steel knife, honed to a fine edge, and laid everything out on a thick wooden cutting board worn with years of use. With a slow breath, Scar began to slice, each cut precise, rhythmic—the kind of rhythm that made him feel at peace.

Scar worked in a smooth, steady rhythm, the knife moving through the vegetables with a practiced ease. The tomato was juicy and vibrant, its scent sweet and sharp as he sliced it into neat chunks. The lettuce came next—crisp, green, and fresh from the morning dew—each leaf snapping slightly as he chopped it into thin ribbons. He scooped both into separate ceramic bowls, their colors bright against the glazed pottery.

By the time he looked back, the pot of rice was gently steaming, the grains fluffed and soft, perfectly cooked. He reached for a new glass jar from the spice shelf—this one filled nearly to the top with a mix of earthy and aromatic powders: garlic, black pepper, sea salt, smoked paprika, onion powder, cumin, and dried oregano. The scent burst into the air the moment he unscrewed the lid, a cloud of warmth and spice. He dumped a generous amount into the rice and began to stir with a large wooden spoon, the spices coating each grain and giving the mixture a rich, reddish hue.

Next, he grabbed a jar of preserved black beans from the pantry shelf. The beans clinked gently against the glass as he poured them into the pot, their dark skins glossy against the colorful rice. He stirred them in, letting them warm and blend.

With a flick of his claw, Scar turned back to the fire and lifted the meat from the grate. The slab was perfectly cooked—dark and slightly charred on the outside, still juicy and tender inside. He laid it on a thick cutting board and used a heavy spatula to shred it apart, steam rising in curls as he pressed down and crushed it into smaller pieces. The meat mixed in with the rice and beans like the final note of a song, each bite promising flavor, heat, and heart.

He tasted a small spoonful and nodded to himself. Just right.

Scar began assembling the meal. He spooned generous portions of the seasoned rice and meat mixture into four bowls, the scent drifting warmly through the air like an unspoken invitation. He topped each bowl with a handful of the fresh-cut tomato and lettuce, letting the colors and textures contrast beautifully—the red and green a crisp, cool balance to the spicy rice.

Balancing the four bowls carefully on his arms, Scar walked out of his base . The other bases around the Boatem Hole shimmered faintly under the morning sun, and the sound of quiet conversation floated from the stone ledge near the water’s edge.

Seated there were Grian, Mumbo, Impulse, and Pearl—members of his team and some of his closest allies. They were mid-discussion, the kind of easy meeting filled with half-formed plans and long-standing camaraderie. Scar quickened his pace slightly. He’d meant to be there ten minutes ago, but preparing the food had taken longer than expected. Still, he didn’t regret it.

Pearl was the first to notice him. She was shaped like a HiveWing, her form sleek and agile, but her scales shimmered in shades of silver, white, and charcoal black—IceWing blood giving her a striking presence. She grinned wide when she saw him.

“Scar, glad you could make it!” she called, voice bright.

Grian looked up next, eyebrows raised. “You’re late!” he said in a mock-scolding tone, though his eyes were fixed on the bowls Scar was carrying, and his nose was already tilted toward the aroma wafting through.

Mumbo was sitting close to Grian, tail curled protectively around Grian’s like a silent gesture of comfort, he was protective of Grian in a way Scar still didn’t understand. He didn’t speak, but his smile was warm, and he shifted over to make space for Scar to join them.

Impulse, ever curious, tilted his head and sniffed at the air, antennae twitching. “Smells like tacos,” he said, brows furrowing slightly, “but… with no tortilla?”

Scar chuckled softly as he reached the group and handed them each a bowl, careful not to spill any. “Taco rice,” he explained. “No tortilla, just the good stuff.”

Impulse accepted the bowl and looked into it with growing appreciation. “Looks amazing.” Then he frowned, looking back up at Scar. “Where’s your bowl?”

Scar shrugged lightly, brushing his claws against his cloak as he stood. “I’m not hungry myself,” he said, voice casual. “Just wanted to bring something warm for the meeting.”

Pearl raised a brow but said nothing, digging into her bowl eagerly. The group quieted for a moment as they began eating, the clink of spoons and quiet hums of satisfaction filling the space where conversation had been. Grian was the first to speak again—mouth full, voice muffled.

“This is really good.”

Scar smiled and took a seat nearby, finally letting himself exhale. He didn’t need a bowl. This—the food, the friends, the shared moment—was enough.

[ashleybenlove]

Decided to look up the website for Isle of Berk and am delighted by the dishes being served.

They have one called the Thawfest Platter: "Feast like a Viking with this grand spread of tender chicken drumsticks glazed in a wild berry BBQ glaze, grilled salmon and succulent sausage served with a medley of roasted carrots, cipollini onions, Nordic fries and side sauces."

STORMFLY WOULD BE SO THRILLED!!!!!!!!

Also, yaaay, Riders of Berk reference!!!

Sullen Sea Sandwich: "Dive into this Viking fare featuring salmon with pickled cucumbers and zesty horseradish dill crème on a pumpernickel Kaiser bun and a side of ancient grains with sundried berries."

Interesting choice, pumpernickel, but okay.

Nordic Harvest Salad: "This salad features kale and arugula greens, crisp red cabbage, radishes and hearty ancient grains. Blueberries and crisp apples add tangy flavor. A sprinkle of trail mix adds a satisfying crunch and raspberry vinaigrette tops it all off."

I could see Astrid eating that.

Stormfly's Catch of the Day: "Young Vikings will love this fun dessert featuring a chocolate mousse fish nestled atop a bed of colorful crispy rice cereal, creating a delightful combination of creamy and crunchy sweetness."

Would eat that.

Another restaurant: The Spit Fyre Grill

They have bowls. I gotta say, Stoick having a steak bowl with his name attached is pretty in-character, as well as Valka's Vegan bowl, and Hiccup's salmon bowl. A salmon bowl for Hiccup just makes sense. Astrid has a shrimp bowl (sure, I guess?). Meatlug has a chicken bowl.

Meatlug's Chicken Bowl: "Ancient grains, harissa spice chicken, oven-roasted Brussels sprouts with walnuts, bell pepper harissa, smoked cheddar, paprika dressing" Fishlegs 100 percent came up with that.

Also, Gobber has a mead and Stoick has an ale, and that makes sense to me. Also, there's an ICEE with with Snow Wraith in the title.

[rumeysawrites]

UNUSUAL ASSOCIATIONS TAG GAME!

Thank you @seastarblue and @willtheweaver for the tags!

I was thinking if I should resppond for Rosena, Frank, or Arwyn, so decided to go with all three (Middleverse Chaos Gang! Yay!😁)

Seasoning:

Rosena: Oregano

Frank: Paprika

Arwyn: Saffron

Weather:

Rosena: Summer rain, one moment dry & burning hot, the next, ponds are forming on the streets outside and it suddenly got cold!

Frank: Cloudy but warm, possibly humid. It's gloomy and maybe stifling, but also weirdly soothing.

Arwyn: Partly cloudy. Warm or cool, it's one of the more pleasent weathers, but also sort of all over the place-.

Colors:

Rosena: Ice blue, sapphire blue, rose pink, white, cream, blue-gray

Frank: Black, brown, gray, midnight blue

Arwyn: Forest green, brown, light blue, sunny yellow, white, and other shades of green

Sky:

Rosena: Clear blue with occasional clouds.

Frank: Night sky with newmoon.

Arwyn: Sunset, a calming orange-purple mix.

Magic Power

Rosena: Temprature Manipulation

Frank: Shapeshifting & power copying

Arwyn: Channeling of Essence Magic (might have to make a post on this-)

Plant:

Rosena: Rose 🌹 of course! Though also, snowdrops.

Frank: Hydrangea

Arwyn: Honeysuckle

Weapon:

Rosena: A staff

Frank: A dagger

Arwyn: Words- But really

Social Media:

Rosena: Tumblr

Frank: Reddit

Arwyn: Idk. WhatsApp or Hangouts? I mean that's the closest to how he uses his Meror.

Candy:

Rosena: Watermelon gummies

Frank: Caramel chocolate bar

Arwyn: Candied fruits

Makeup:

Rosena: Lip gloss & face cream

Frank: None, but also, all

Arwyn: Hand cream and probably slight face & eye makeup

Method of Long Distance Travel:

Rosena: Teleporting with Shan

Frank: Turning into a flying creature & taking to the sky

Arwyn: Any (just tell him you'll be travelling, it'll be enough)

Fear:

Rosena: Fire & being seen unfit or weak

Frank: Lorkness, and losing loved ones

Arwyn: The Cursed Spirits, not having a purpose or belonging & not being good enough for loved ones

Art Style:

Rosena: Pastels & scenery images

Frank: Comic book style, the more serious styles seem pretentious.

Arwyn: Classic, Renaissence style painting

Stationary:

Rosena: A fluffy covered notebook & colored pens with thick ink

Frank: A bunch of old journals he's turning into a 48 volume book series, and a simple fountain pen

Arwyn: An old, cloth-bound journal with a set of pens and quils

Celestial Body:

Rosena: The moon, that's literally the only one she can see.

Frank: A comet in the Solium's sky

Arwyn: Basically all the constellations

DND Class:

Rosena: Sorcerer/sorceress, probably with a level or two in Cleric (I'm ignoring the fact that all the Legendaries would technically be Celestial Warlocks).

Frank: Rogue-Warlock

Arwyn: Cleric-Wizard (surprisingly not Druid)

Tagging: @illarian-rambling @dearunreliablenarrator @avalordream @daishitheprofessionalfool @heycerulean @corinneglass @nightmaricwriter @distantflickering @distortedsense @satohqbanana @ominous-faechild @paeliae-occasionally @vesanal @imsoveryveryconfusedatlife @the-golden-comet @the-letterbox-archives @the-ellia-west @thecomfywriter @writeblrfantasy @author-a-holmes and open tag!

[najia-cooks]

[ID: A sandwich on a ciabatta roll; a plate of tomato sliced and a glass of mint lemonade are in the background. End ID]

Tofu sandwich with garlic-lemon sauce

A sweet, savory, and well-spiced glaze clinging to fried, crispy tofu. The zest and brightness of garlic-lemon mayonnaise complement the depth of the glaze. A great breakfast sandwich or weekend lunch option when eaten with your choice of bread and toppings.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the sandwiches:

4 ciabatta rolls, or other bread

Bean sprouts or other greens

For the tofu:

1 block (350g) extra firm tofu

2-3 Tbsp potato starch, or cornstarch

Oil to fry

For the tofu slurry:

2 scallions, sliced (optional)

2 Tbsp toasted sesame oil, or olive oil

2 Tbsp soy sauce

2 Tbsp light soy sauce

1/2 Tbsp light brown sugar

1 tsp sriracha or chili garlic sauce

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Sichuan pepper

Pinch ground fennel

Pinch ground sumac

Pinch ground cubeb pepper (Piper cubeba; kabab chini; كبابة صينى)

Pinch smoked paprika

1 Tbsp cornstarch

Cubeb berries may be found in the spice section of a south Asian grocery store, where they will be labelled "kabab chini." They are sometimes mistaken for allspice, but cubeb berries are smaller and more consistent in size, are darker in color, and have a slightly 'wrinkled' appearance. They have a pungent, camphorous, and sharp aroma. If you don't have any, you may replace them with equal parts black pepper and allspice; or a pinch of ground Indian black cardamom.

For the garlic mayo:

1/4 cup vegan mayonnaise

1 large clove garlic, grated

1 tsp lemon juice

1/4 tsp table salt

1/4 tsp black pepper

Water, if necessary

Instructions:

For the garlic mayo:

1. Mix all ingredients except water in a small mixing bowl. Add water or lemon juice until desired consistency is achieved. Taste and adjust salt and pepper.

For the marinade:

1. Pulverise scallion with salt in a mortar and pestle, and mix with other ingredients; or add all ingredients to a blender and combine.

For the tofu:

1. Drain tofu, wrap in a kitchen towel, and press under a flat, heavy object for 20-30 minutes.

2. If your block of tofu is particularly thick, slice it into two thinner slabs; then halve it widthwise to make four pieces. The tofu in the photo has only been halved widthwise to make two, thicker pieces.

3. Coat tofu in potato starch or cornstarch.

4. Heat 1/2" (1cm) of a neutral oil in a skillet on medium. Fry tofu slices, flipping once, until golden brown and crispy on both sides. Set aside.

5. Heat a large skillet over medium-high heat (or remove the oil from the one you used earlier). Add tofu and marinade and cook, pushing the marinade onto the tofu slices and flipping occasionally, until marinade is clinging to the tofu.

To assemble:

1. Add cooked tofu to sandwiches along with greens, tomatoes, avocado, or sliced onion as desired. Top with garlic mayo.

[softwaring]

Would you post your chicken tikka recipe?

chicken tikka marsala

first marinade:

- chicken thigh

- lime juice

- cayenne

- chili powder

- salt

second marinade:

- greek yogurt

- ginger paste

- garlic

- turmeric, cumin, garam masala, madras curry powder, cayenne, ground coriander

for the curry:

- coconut oil

- 1” cinnamon stick

- 2 green cardamom pods

- 2 whole cloves

- serranos, sliced

- onion, chopped

- cumin, garam masala, madras curry powder, garlic p, cayenne, coriander, smoked paprika, turmeric and white pepper

- tomato paste

- fire roasted crushed tomatoes

- soy sauce and fish sauce

- rock sugar

- coconut creme

- cilantro

top w more cilantro when done serve w white rice and naan (trader joe’s makes amazing frozen garlic naan i always keep em on hand lol)

marinade the chicken the first time for 30 marinade. mix the ingredients for the second marinade then pour in the chicken WITH the first marinade. mix well and marinade at least an hour but it’s best after 24-48 hours.

start ur rice ina rice cooker

preheat ur grill to high heat, then grill the chicken until well charred. then remove and let rest.

melt coconut oil in a pan then add onion and chilis, cook until they soften. stir in garlic and ginger and cook til fragrant. stir in spices and cook, stirring for 2-3 minutes. clear a spot in the middle of the pan then add tomato paste and caramelize. stir in tomato purée, soy sauce and fish sauce then simmer 10-15 minutes until thickened and color deepens.

once deep red, stir in coconut creme and rock sugar, cook 10 more minutes then stir in chicken and chopped cilantro. cook 5 more minutes or until well combined and chicken is cooked through. serve over basmati rice w cilantro!

[iamcautiouslyoptimistic]

Call of Duty Werewolves🐺 - Part 2!

{Author's Note} Since y'all loved the first part so much, here's a second for you to enjoy! I've included more lore and some cute werewolf snippets for each of the characters I mentioned in the first post so hopefully I managed to write them all accurately. I'll probably do a fic for one of them at some point so let me know who you'd like to see! Thank you for all the love and please feel free to write/ask for more headcanons for this AU! I'm having so much fun with it❤️ Happy Halloween! 🎃🧟‍♂️👻 >Call of Duty Werewolf AU -> Part 1 >Shadow Company Snippet by @http-paprika -> SC Werewolf AU (she's also writing her own werewolf AU fic so go give it some love👀)

~ ~ ~

>Werewolves have fangs in both forms. The human canines are replaced by longer, sharper teeth when natural werewolves lose their baby teeth. In bitten werewolves, the human canines are pushed out within their first month of being turned. While in human form, only the sharper tips are visible, resulting in fanged smiles (just imagine your favorite boy flashing you a fanged grin👀). When transforming, the teeth extend from the gums as the muzzle forms.

>Werewolf hair and nails grow faster and are usually thicker, requiring more frequent trimming, especially after a transformation.

>Werewolves heal faster than their human counterparts. Cuts heal in a few minutes, broken bones take days rather than weeks. Most tissues can be fully regenerated, except for entire limbs. The canine teeth will always be replaced if lost.

>Bones and muscles are thicker and heavier than those of humans, resulting in increased strength and stamina.

>Werewolves digest meat more easily than humans and prefer carnivorous diets. It's healthier for them to consume more meat on a regular basis.

>Werewolf senses are far more acute than humans'. They have great night vision and colors are more vivid to them, as if the saturation has been increased. Their enhanced hearing, however, can be problematic and a werewolf will often have to learn how to tune out certain sounds so they're not completely overwhelmed. Scent is also important to them as it denotes health, emotional state, and belonging. Familiar smells offer comfort, whether they belong to people, places, or things.

>While transformed, werewolves can't really speak. The fangs and muzzle tend to prevent intelligible human speech. On the other hand, their unique vocal cords allow for animalistic grunts and growls, even in human form.

>Transformations will always be painful for both werewolf types. With practice, the process can become smoother and faster but it will always have a pinch, especially as the face changes. Heightened emotions can trigger the beginnings of the change, though it takes a conscious effort to completely transform, unless a werewolf is suffering from moon blindness. Bitten werewolves tend to be more reactive but transform more slowly as it takes longer for their bodies to get used to the shift in comparison to natural werewolves, who are specially built for it from birth.

>A werewolf's transformed state is so dependent on their human traits that they don't always look very wolfish. Some can look like coyotes, foxes, or even bears because of differing body types, features, and hair colors.

>Poisonous to humans, wolfsbane also has an adverse effect on werewolves. It clouds their senses and prevents them from transforming but it won't kill them. It's often used to control a werewolf and keep them in line. However, it can also be mixed into a poultice to treat wounds caused by silver.

>Silver causes mild allergic reactions in werewolves. It only becomes fatal when enough of it pierces the skin and enters the bloodstream, which is why hunters lace their weapons and bullets with silver. Despite this, many werewolves still revere the metal for its association with the Moon.

🌙 🐺 🌙

💲Price is the fluffiest. His iconic beard remains when he's transformed, making him easily recognizable, though he has been mistaken for a bear in the past. If you laugh at that fact, he'll simply huff in feigned annoyance and lay on top of you to prevent you from escaping. Being a natural werewolf, not only does he have more hair but Price's transformations are about as easy as they can be so he'll often use his time with you to relax and catch up on sleep. He sleeps the most soundly when you're cuddled into his chest or back, your face pressed to his fluffy mane. He loves hearing about how much you love his fluff and secretly takes pride in it.

💀Ghost is the biggest. As a 6'4 mountain of a man, he's even larger when transformed. It'll take some getting used to, especially when he transforms in your living space. If you try to make the area more comfortable for him, he'll be especially grateful for your effort. More than anything, he'll just want to be close and feel your touch. His body aches after he transforms and he's more easily overwhelmed so the gentleness of your hands helps him settle into this second shape. No matter how many times you've seen him transformed, he'll always feel some degree of shame around you so make sure he knows just how adored he is.

🧼Soap is the most playful. His transformations tend to energize him rather than exhaust him so expect him to be bouncing off the walls for a bit. If you match his energy level, he'll never let you go. He'll want to chase you and wrestle around but he's hyper-aware of his own strength so any change in your attitude will make him settle down. Once he's burned through that extra energy, he'll just want to listen to you ramble about anything that comes to mind, even if he can't really respond.

🧢Gaz is the sweetest. In the field, he’s known for his level-headedness and clever quips. When he gets home, he’s nothing but a big softie with you. His favorite place to be is in your lap, his wolfish head snuggled against your stomach as you card your fingers through his hair. To know that you accept and love this side of him warms his heart and he'll let you know just how happy it makes him with plenty of cuddles and kisses. He absolutely loves hearing you giggle and does just about anything he can to get that reaction from you.

🦿Alex is the most sensitive. All werewolves tend to be very in-tune with their surroundings, especially in the military, but Alex is even more so. His job as a secret agent of sorts has honed his ability to pick up on the tiniest changes in his environment and, when it comes to you, he's even more aware of your reactions. A slight change in your scent or heartbeat will immediately have him hurrying to your side to check in. More often than not, he can tell if he's actually needed but you're always grateful for his attentiveness and respond with a reassuring hand to his head or chest so he knows you're alright. When you're not, prepare for some inescapable werewolf cuddles.

🪦Graves is the most stubborn. As the Commander of Shadow Company, one of the most notorious groups of werewolves around, he's used to getting his way. When it comes to you, however, he tends to give in far more easily, especially so when he's transformed. A simple scratch around his ears or under his chin will make him melt in seconds and he'll never be able to resist when you run your fingers through the sandy blond hair covering his neck. The usually snarling and snapping werewolf commander will want nothing more than to hold you close, peppering your skin with gentle kisses and warm huffs of breath. Just don't let his Shadows know or he’ll withhold his cuddles.

🐺 🌙 🐺

*BONUS: Werewolf features! Thought it'd be fun to do short descriptions of how I imagine the boys! This includes height, eye color, and hair color for each of them. Pretty straightforward lol

💲Price - 6'2" -> 7'2" ; blue eyes ; brown hair w/ strands of gray

💀Ghost - 6'4" -> 7'4" ; brown -> yellow-amber eyes ; dirty blond/brown hair

🧼Soap - 5'10" -> 6'10" ; blue eyes ; dark brown hair

🧢Gaz - 5'11" -> 6'11" ; dark brown -> orange eyes ; black hair

🦿Alex - 6' -> 7' ; blue -> silvery-gray eyes ; light brown hair

🪦Graves - 6' -> 7' ; blue eyes ; sandy blond hair

[house-of-lebeau]

Gambit's Gumbo Recipe

This is a transcription and review of the gumbo recipe featured at the end of issue #5 of Rogue & Gambit (2023). I'll be writing it out (with my commentary in parentheses, like this). Recipe under the cut:

Cook Time: 4 hours 30 minutes (this does NOT include the time needed to marinate the chicken and shrimp which is the real first step, you need to commit to making this gumbo at least the day before you want it) Ingredients: - 1 cup vegetable oil - 1 cup all-purpose flour - 1 pound regular or smoked andouille sausage (I couldn't find any at my local grocery so I used mexican chorizo. You want something with a smoky, spicy flavor profile.) - 1/2 pound boneless chicken thigh meat cut into 1 inch chunks and rubbed with 1 tablespoon Cajun rub (just a spice mix, I used this recipe and will write out the ingredients at the end of this list.) and stored in a zip top bag overnight - 1 pound raw and peeled shrimp, also rubbed with 1 tablespoon cajun rub and stored in a zip top bag overnight (you might need more rub, use just enough to get a light coating on each bit of meat) - 6 cups chicken stock/broth - 6 bay leaves - 2 tablespoons chopped fresh parsley leaves (but don't feel bad if you only have dried stuff) - 1 tablespoon gumbo filé powder - 1 cup chopped green onion (a loose cup, that's still a lot of green onion) - 1 1/2 teaspoons salt (adjust to taste) - Cayenne pepper (presumably to taste, Gambit mentions this in the steps but not in the ingredients list) (The cajun rub I made has

2 ½ teaspoons paprika

2 teaspoons salt

2 teaspoons garlic powder

1 ¼ teaspoons dried oregano

1 ¼ teaspoons dried thyme

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

½ teaspoon red pepper flakes (Optional) in these proportions. I recommend making at least twice as much to have enough to coat the meat)

In a separate bowl, combine the next three ingredients: - 1 1/2 cups chopped onions (yellow or white onions) - 1 1/2 cups chopped celery - 1 cup chopped red bell peppers Directions: 1. Combine the oil and flour in a large cast iron or enameled Dutch oven (or any pot large enough to hold the chicken stock and all these ingredients) over medium heat stirring slowly and constantly for 20 to 25 minutes, or until it results in a dark brown roux, the color of chocolate (milk chocolate is an acceptable color if you're afraid of burning it). When it turns chocolate colored immediately go to the next couple of steps. 2. Add the onions, celery, and red bell peppers and continue to stir for 4 to 5 minutes, or until wilted. 3. Add the sausage, salt, cayenne and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken stock/broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce the heat to a simmer. Cook, uncovered, stirring occasionally, for 1 hour. 4. Add the seasoned chicken to the pot and then simmer for 2 hours covered. Skim off any fat that rises to the surface (for me it was the reddish oily layer and small clumps of foam). 5. Stir in the filé powder, add the shrimp and simmer for an additional 15 to 20 minues. 6. Remove from the heat. Stir in the parsley and green onions. Remove the bay leaves and serve in a bowl with rice. End of recipe! It's very time consuming but worth it. This was my first time making gumbo and it turned out great for me! Since this is intended to be served with rice, the recipe as written can be stretched into many servings. I don't know if the cooking times would have to be adjusted if you tried to downsize it. Anyway, enjoy this photo of my end result and good luck to you if you want to try this yourself!

[justforbooks]

Keeping things fresh and simple today with this Sun-Dried Tomato Chicken and Avocado Cobb Salad with Tahini Ranch. Smoky paprika seasoned chicken, roasted with bacon and served up Cobb salad style with fresh greens, a mix of both sun-dried tomatoes and cherry tomatoes, avocados, eggs, and made even better with homemade tahini ranch dressing. This easy Cobb salad dinner comes together in less than an hour. It’s colorful, healthy, and the best part? This is a salad that can be made any time of year 😋😋😉

Daily inspiration. Discover more photos at Just for Books…?

[corollarytower]

Hello! Sorry to bother but you mentioned pokemon soup? 👀 If you happen to find or have the recipe could I request you to share?

(this is stolen wholesale from a post I saw last year. It's trying to recreate the soup Brock serves at the start of the first Pokemon movie. My comments in parentheses)

Pokemon soup

3/4 lb bacon, beef or chicken or a meat of your choice

1 medium onion, diced.

2-4 cloves Garlic minced (I use about a tablespoon of the pre-diced stuff)

3/4 lb carrot, cleaned, peeled and diced.

3 sticks of celery, washed and diced.

2 lbs potatoes. Washed, peeled diced in quarters.

1 head of broccoli.

8 cups of stock of your preference. I recommend using the bones of the beef or chicken, but veggies stock works too for a vegetarian or vegan version.

3 tablespoons all purpose flour.

1 cup whole milk. (can substitute plant based milks)

½ cup heavy cream.

Salt and black pepper to taste.

½ teaspoon paprika, use the spicy one to get the warmth up a notch in winter.

1 tablespoon fresh chopped coriander. Optional. 1 cup diced gouda or manchego cheese. (Optional) Make sure you have all your ingredients ready and at hand for this one to make sure it comes out nice and tasty!!! In a pot put water and the bones to prepare your stock You can use premade or bouillon cubes, just make sure its 8 cups worth of broth. In a different pot boil the potatoes until soft. In a big pot put some butter or olive oil to fry the onion, when it turns a little transparent add the garlic, move constantly. Add the celery and diced carrots, moving constantly. (You can add some finely cut cilantro at this step. I think it adds a lot) The carrot will get a little brighter in color, add the diced meat. Salt and pepper to your taste. Meanwhile, blend the potatoes with enough stock so your blender wont have trouble blending. (If you don't wanna, you can just mash the potatoes or use instant mashed potatoes to save some time) Add the remaining stock to your big pot with the veggies and meat, add the broccoli chopped in bite size pieces. Add the paprika and taste for salt and pepper. Let over a medium fire for 10 min. Separate 3 tbsp of the stock to mix with the flour, set aside. This will be a thickening agent. Pour the potato mix on the big pot, move to integrate and taste for salt and pepper. Add the milk and heavy cream. Move with a laddle. Have a final taste and let over low fire for 5 min. Serve hot and decorate with a pinch of coriander and some cubes of cheese. (This soup is excellent with some toasted French or Italian bread)