#Shellfish broth

[ramen-tokyo]

麺彩 餞-hanamuke-「特製 貝出汁プレミアム」

✔️Store name / Menu

✔️Nearest : 木場駅

[invisible-sphere]

Mussels in Lime-Coconut Broth Recipe Sweet, sour, and luscious, this broth is great for simmering mussels, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish. 2 pounds mussels cleaned, 1/2 teaspoon ground turmeric, 1/2 cup lime juice, 1 can coconut milk, 1 dried red Thai chile, 1 teaspoon garam masala, 1/4 cup chopped fresh cilantro, 1 cup minced shallots, 1 teaspoon brown sugar, salt as needed, 1 tablespoon tomato paste, 2 bay leaves, 1 teaspoon ground black pepper, 1 tablespoon butter, 2 teaspoons grated fresh ginger

[separatioleprosorum]

Drunken Mussels Chef John's recipe for mussels is incredibly straightforward but delicious. Mussels should be added to a boiling wine-based broth and cooked until they open. I'm done now!

[pixelplayground]

Potomac & Pearl, Harbour Road, Brindleton Bay

Refined Maritime Dining on the District's Waterfront. Menu selections below:

RAW BAR

Chesapeake Oyster Selection Daily rotation of local varieties, mignonette, cocktail sauce Half Dozen 24 | Full Dozen 46

Seafood Plateau Maine lobster, jumbo shrimp, local oysters, middleneck clams, jumbo lump crab Small (serves 2-3) 95 | Large (serves 4-6) 185

Tuna Crudo Yellowfin tuna, preserved citrus, fresh herbs, sea beans 24

STARTERS

Maryland Crab Bisque Sherry, chive oil, Old Bay crème fraîche 18

Charred Octopus Fingerling potatoes, preserved lemon, smoky paprika oil 21

Foraged Mushroom Toast Local wild mushrooms, herb ricotta, truffle honey 19

Heritage Beet Salad Whipped goat cheese, spiced pecans, aged balsamic 17

MAIN COURSES

Chesapeake Crab Cakes Jumbo lump crab, corn succotash, herb remoulade 48

Whole Roasted Dover Sole Brown butter, capers, preserved lemon, fine herbs MP

Pan-Seared Rockfish Saffron risotto, fennel confit, shellfish broth 42

Dry-Aged NY Strip 14oz Prime beef, bone marrow butter, roasted mushrooms 58

Lobster Thermidor 1.5lb Maine lobster, cognac cream, gruyère, fine herbs MP

SHARED SIDES

Truffle Pommes Purée 14 Grilled Local Asparagus 12 Roasted Wild Mushrooms 15 Creamed Swiss Chard 13

DESSERTS

Dark Chocolate Soufflé Vanilla crème anglaise, sea salt 16

Meyer Lemon Tart Toasted meringue, candied citrus 14

Artisanal Cheese Selection Local honey, spiced nuts, preserved fruits 24

[ihavetoomanyocsdealwithit]

You break down into tears and tell them: "It’s been so long since I’ve felt this happy, I think I just got overwhelmed. You make me happy.” 

Heartslabyul dorm; Savanaclaw dorm; Octavinelle dorm (here); Scarabia dorm; Pomefiore Dorm; Ignihyde Dorm; Diasomnia Dorm

Jade Leech – The hike was a grueling one, and late as well. You understood now why you had to pack a tent and sleeping bag for this one, thought he cooling air was helping with your sore feet.  

When you had arrived at the clearing, he had the two of you quickly set up and then led away to a hidden entrance. It was a cave where he kept his more dangerous mushrooms, the soft glow of the moon entering through holes in the roof reflecting the stalactites above with dew like a knives edge.  

He’s whispering softly, as if too loud of a sound will disturb them. Maybe that’s why the hitch in your breath seems to echo.  

He only grows more confused as you explain. Is this a land dweller reaction? No, no he had never seen something like this before, even in his short time interacting with others.  

He gives that polite smile that’s just on the edge of something softer, using his gloves to wipe them away before lifting your chin.  

“You must expect more from life,” He tells you, the words echoing divinely. “And if you cannot find it, cultivate it. All things can thrive, under the right conditions. That includes us.”  

Floyd Leech – Azul doesn’t like it when he does experimental dishes in the Monstro Lounge kitchen, which is silly, but he doesn’t feel like dealing with the fight right now. So he just breaks into Ramshackle to cook in yours!  

You don’t mind really, they be experimental but they are usually tasty, sometimes even pretty, though you always double check that something like shellfish or shrimp is cooked to human temperatures. You two had learned that the hard way.  

He laughs at your scrunched up nose as you sip the broth from his spoon. He doesn’t see the way you just stare at him a moment, turning your face to hide.  

As he listens, his hands clench. That’s fucked up. It can’t-it shouldn’t- but it is. You can’t always do what you want when your shrimpy size. He can’t even do that at his size.  

He picks you up and twirls you around the kitchen, squeezing until you start laughing again.  

“I’ll just have to steal Shrimpy away more often,” he says, “And we can both be happy together. No more tears though. Lots of people deserve to cry, and Shrimpy isn’t one of them.”  

Azul Ashengrotto – It was a small debate, with you defending local business and him defending corporate business. It was something the two of you had done before, matching wits and parries, but something felt different this time.  

You just stare a moment, a soft smile until he saw it. A small tear quickly wiped away. Azul immediately wipes it away, asking what he did wrong, only to find the opposite. He simply makes you happy.  

He starts crying with you, the both of you a bit hysterical. He never imagined this. Somebody just being there to be there, how he values your opinion and thoughts, how you can debate like this and it not get too heated. The urge to collect and keep is so strong. To simply gather you into a cave and feed and gift you everything you could ever desire. But you wouldn’t take it and he knows it.  

So he settles with wiping your years with his embroidered handkerchief, appreciating the way the lavender contrasts with your skin.  

“Well, angelfish, the solution to your problem is simple.” he declares, tucking the handkerchief into your dorm pocket, “You must simply stay by me.”  

[buffetlicious]

My youngest brother invited us to celebrate Mother’s Day (母亲节) with a meal at Fu Lee Seafood (富俐海鮮). This year, the tze char (煮炒) stall had came out with a set menu for the special occasion and we decided to go for it.

The very first dish to be served was this Premium Ocean Harvest Porridge (尊贵海洋珍馐粥). It is more like Pao Fan (泡饭) as it consists of rice soaked in broth brewed from pork, fish bones and prawn, served with seafood, and crispy rice. The seafood is just butterflied prawns and clams with crispy rice puffs sprinkled on top but everyone loves it, nonetheless.

This Fish Maw Egg Soup (鱼鳔蛋花汤) was an add on order and not part of the set menu. The starchy soup is choked full of sliced fish maw, mushroom and crab meat. The must have condiments to go with the soup are black vinegar and white pepper. The only complaint was that it was too gooey.

Wasabi Mayo Coated Prawn Balls (芥末脆虾球) are actually whole prawns dusted in flour and deep-fried in hot oil before getting coated in a mixture of wasabi and mayonnaise. The prawns remained crispy on the outside and succulent on the inside. The sesame seeds and wasabi mayo giving the shellfishes a nutty, spicy and savoury notes. The green and red apple salad added a refreshing finishing touch to the overall dish.

Seafood Yam Basket (佛钵飘香) was also a separate order. It is a mashed yam ring or taro basket deep-fried then filled with separately stir-fried ingredients. The prawn, fish, squid, cashew nuts and vegetables are overflowing from the top. Underneath the yam basket is a nest of crispy deep-fried rice vermicelli.

As the server placed the plate on the table, everyone’s attention was momentarily fixed on the stack of Strawberry Glazed Iberico Pork Ribs (黑猪草莓一只骨) pile on high in the plate surrounded by strawberry halves and an edible wafer flower. The sticky meat is tender and savoury sweet, well-liked by all of us. No strawberry taste detected on the ribs unless you ate it with the berries!

The Surf & Turf (富俐双拼) was a combination of crispy prawn fritter and smoked duck breast with sesame sauce. The fritter did not come with whole prawn but minced or chopped up prawn meat with other ingredients mixed inside. The filling itself is nothing to shout about but the extra light and crispy batter is to die for.

The next dish is Golden Silk Tofu with Pumpkin Velvet & Yam Crisps (金丝南瓜豆腐). Silky bean curds deep-fried sitting in a pool of pumpkin sauce and littered with crispy shoestring taro fries. I enjoyed the savoury sweet pumpkin sauce clinging to the soft and fragrant fried tofu punctuated by crunchy taro fries.

Wok Fry Yangtze Nai Bai with Truffle Mushroom Sauce (松露蘑菇酱烩奶白菜) came served with a medley of sautéed mushrooms over blanch nai bai which is a different variation of the bok choy. Also referred to as milk cabbage, it is mildly sweet yet crunchy with dark green leaves and milky white stems. That is how the name "milk cabbage" came about. There was supposed to be truffle in there but I don’t remembered tasting the unique flavour.

By the time the Crispy Chicken with Signature Glaze (风沙香酥鸡) was placed in front of me, I am already quite full. The glaze was not brushed onto the chicken but spread out on the plate. The chicken itself was crispy but bordered on the dry side. That signature sauce seems like a borrowed recipe from the roasted suckling pig’s sauce, popular in Singapore which isn’t bad at all.

When you have fresh fish, the best cooking style is to cook it with minimum ingredients like this Steamed Red Grouper with Garlic (蒜蓉蒸红斑). Steaming it let you savour the sweetness of its flesh and the superior soya sauce imparted it salty flavour to enhance the dish. Both spring onions and crispy garlic served to add flavour and texture to the already delicious fish.

To summarize the dinner, everyone enjoyed it thoroughly and we are already considering coming here for our Chinese New Year reunion dinner next year. The only complaint would be that the dishes were served too quickly one after another and there isn’t space on the table to accommodate so we have to rush to finish the earlier dishes to make way.

[theambitiouswoman]

Foods You Can Eat Instead of Taking Vitamins and Supplements 🍎🥥🥦🥑🍌

Vitamin A: Carrots, sweet potatoes, spinach, kale.

B Vitamins: Whole grains, meat, eggs, nuts, legumes.

Vitamin B1 (Thiamine): Whole grains, legumes, nuts, pork, fortified cereals.

Vitamin B2 (Riboflavin): Dairy products, lean meats, almonds, leafy greens. Vitamin B3 (Niacin): Poultry, fish, nuts, legumes, whole grains.

Vitamin B5 (Pantothenic Acid): Meat, poultry, eggs, avocado, whole grains.

B6: Chicken, turkey, fish, bananas, chickpeas.

Folate (Vitamin B9): Leafy greens, legumes, citrus fruits, fortified grains.

Vitamin B12: Animal products (meat, fish, dairy), fortified plant-based foods.

Vitamin C: Citrus fruits, strawberries, bell peppers.

Vitamin D: Fatty fish (salmon, mackerel), fortified dairy products, sunlight.

Vitamin E: Sunflower seeds, almonds, vegetable oils, nuts, spinach, broccoli.

Vitamin F (Essential Fatty Acids): Fatty fish, flaxseeds, chia seeds, walnuts.

Vitamin H (Biotin): Eggs, nuts, sweet potatoes, salmon, avocado.

Vitamin K: Leafy greens (kale, spinach), broccoli, Brussels sprouts.

Vitamin K2: Fermented foods (natto, cheese), animal products, leafy greens.

Vitamin L1 (Anthranilic Acid): Cruciferous vegetables (cabbage, cauliflower), legumes.

Vitamin P (Bioflavonoids): Citrus fruits, berries, onions, green tea.

Vitamin Q (Ubiquinone): Fatty fish, organ meats, spinach, cauliflower.

Vitamin T (L-carnitine): Red meat, poultry, fish, dairy products.

Vitamin U (S-Methylmethionine): Cabbage, broccoli, Brussels sprouts.

Betaine: Beets, spinach, whole grains, seafood.

Boron: Fruits (apples, pears), legumes, nuts, avocado.

Calcium: Dairy products, leafy greens (kale, collard greens), almonds.

Carnosine: Beef, poultry, fish.

Carnitine: Red meat, dairy products, fish.

Catechins: Green tea, black tea, dark chocolate.

Choline: Eggs, liver, beef, broccoli, soybeans.

Creatine: Red meat, fish, poultry.

Chromium: Broccoli, whole grains, nuts, brewer's yeast.

Chondroitin: Cartilage-rich foods (bone broth, connective tissue of meat).

Copper: Shellfish, nuts, seeds, organ meats, lentils.

Coenzyme Q10 (CoQ10): Fatty fish, organ meats, nuts, soybean oil.

Ellagic Acid: Berries (strawberries, raspberries), pomegranates.

Glucosinolates: Cruciferous vegetables (cabbage, broccoli, cauliflower).

Glucosamine: Shellfish (shrimp, crab), bone broth, animal connective tissues.

Glutamine: Dairy products, meat, poultry, cabbage.

Inositol: Citrus fruits, beans, nuts, whole grains.

Iodine: Seafood, iodized salt, dairy products.

Iron: Red meat, poultry, beans, lentils, spinach.

L-Theanine: Mushrooms, black tea, white tea, guayusa.

Lignans: Flaxseeds, whole grains, cruciferous vegetables.

Lutein and Zeaxanthin: Leafy greens (spinach, kale), corn, eggs.

Lycopene: Tomatoes, watermelon, pink grapefruit.

Magnesium: Spinach, nuts, seeds, whole grains, beans.

Manganese: Nuts, seeds, whole grains, leafy greens, tea.

Melatonin: Cherries, grapes, tomatoes.

Omega-3 fatty acids: Flaxseeds, chia seeds, walnuts, fatty fish.

PABA (Para-Aminobenzoic Acid): Whole grains, eggs, organ meats.

Pantothenic Acid (Vitamin B5): Meat, poultry, fish, whole grains, avocado

Pectin: Apples, citrus fruits, berries, pears.

Phosphorus: Dairy products, meat, poultry, fish, nuts.

Prebiotics: Garlic, onions, leeks, asparagus, bananas (unripe), oats, apples, barley, flaxseeds, seaweed.

Probiotics: Yogurt, kefir, fermented foods (sauerkraut, kimchi).

Potassium: Bananas, oranges, potatoes, spinach, yogurt.

Polyphenols: Berries, dark chocolate, red wine, tea.

Quercetin: Apples, onions, berries, citrus fruits.

Resveratrol: Red grapes, red wine, berries, peanuts.

Rutin: Buckwheat, citrus fruits, figs, apples.

Selenium: Brazil nuts, seafood, poultry, eggs.

Silica: Whole grains, oats, brown rice, leafy greens.

Sulforaphane: Cruciferous vegetables (broccoli, Brussels sprouts), cabbage.

Taurine: Meat, seafood, dairy products.

Theanine: Green tea, black tea, certain mushrooms.

Tyrosine: Meat, fish, dairy products, nuts, seeds.

Vanadium: Mushrooms, shellfish, dill, parsley, black pepper.

Zeatin: Whole grains, legumes, nuts, seeds.

Zinc: Oysters, beef, poultry, beans, nuts, whole grains.

[river-selkie]

Recipes for Water Based Kintypes

These are recipes I enjoy that make me feel more otter or things that I think would! This is pretty anthromorphic since I am eating human food, but I hope this is still helpful!

Not taking requests for other types of therians/kintypes since this was a lot of work, so sorry!

Shellfish - Including Cephalopods

Clam Fritters

Grilled Cockles

Clam Chowder

Baked Scallop Shells

Cajun Seafood Boil

Garlic Butter Razor Clams

Bouillabaisse

Spanish Paella

Crawfish Linguine

Shrimp Ceviche

Spicy Stir Fried Squid

Ikayaki (Japanese Grilled Squid)

Squid Ink Pasta With Shrimp

Jellyfish Salad (Putting This Here)

Salt and Pepper Cuttlefish

Raw Oysters on the Half Shell

New England Fried Clams

Maryland Crab Cakes

Lobster Thermidor

Yangnymeon Gejang (Spicy Raw Crab)

Sailor Style Mussels

Seafood Okra

Shrimp Platter

Finned Fish

Cioppino

African Fish Stew

Trout With Garlic Lemon Butter Sauce

Miso Glazed Salmon

Unagi Don (Grilled Eel Rice Bowl)

Oden (Japanese Fish Cake Stew)

Foil Pack Halibut

Tuna Onigiri

Sardine Pasta

Authentic Anchovy Caesar Salad Dressing

Mediterranean Style Fish Soup

Salmon Ochazuke (Tea Rice)

Fish Tacos

Garlic Butter Baked Tilapia

Pan-Seared Halbut with Caper Sauce

Crispy Pan Fried Tilapia

Herring and Pumpkin Pot Pie

Creamy Fish Chowder

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Pan Seared Tilapia

Clay Pot Fish and Tofu

Indian Fish Masala

Spicy Green Masala Fish Fry

Spicy Salmon Crudo

Oven Fried Catfish

Lemon Butter Pan Seared Trout

Non-Fish Meat

Fried Frog Legs

Rabbit Cacciatore

Chicken Chasseure

Escargot (Snails)

Human Safe Kibble Recipe

Chicken and Dumplings

Wood Roasted Whole Duck

Peking Duck

Honey, Soy, and Ginger Duck

Doro Wot (Ethiopian Chicken and Egg Stew)

Cantonese Soy Sauce Whole Chicken

Chinese Chicken and Mushroom Soup

Scotch Eggs

Vegetarian, Vegan, and Plant-Based

Wakame (Seaweed Salad)

Tofu "Salmon" (Consider using rice paper and seaweed as "skin")

Beer Battered Vegan Fried "Fish"

Sweet and Sour Vegan "Fish"

Braised Lotus Roots

Korean Marinated Eggs

Caramelized Garlic-Chili Lotus Stems With Mung Bean Noodles

Sauteed Baby Bok Choy (Saw some otters IRL eating these raw)

15-Minute Zucchini, Pea, and Watercress Minestrone

Vegan "Fish" Pie

Vegan "Fish" Sauce

Vegan "Eel"

Vegan Takoyaki (Octopus Balls)

Nori Wraps

Bean Curd Sticks

Vegan "Tuna" Salad

Watercress Soup

Tofu Pot Pie

Seaweed and Tofu Fritters

Vegan Garlic Butter "Scallops"

Oyster Mushroom Skewers

Seaweed Miso Soup

Cold Noodles in Icy Broth

Marinated Bean Curd with Kelp

Miso Garlic King Oyster Mushrooms

Old Bay Potatoes

Egg Fried Rice

Chewy Potato Noodles

Desserts

Hot Buttered Apple

Melon Ice Cream Soda Float

Frozen Fruit Shaved Ice

Lemon Snow Pudding

Summer Fruit Salad

Blue Jello Cloud Mousse

Kelp Nougat Crunch

Frozen Whipped Jello

Taiyaki (Fish Shaped Sweet)

Soda Float

Cloud Coconut Jelly

Haupia (Coconut Milk Squares)

Raindrop "Cake"

Any Shaved Ice

Lemon Posset

Fruit Filled Spring Rolls

Drinks

It stopped letting me attach links so names only here.

Clamato Juice

Alcoholic: Micheladas

Wheatgrass Juice

Cucumber, Lemon, Mint, and Ginger Water

Coconut Milk Brazilian Limeade

Ocean Water Punch

Alcoholic: Seafood Bloody Mary

Watercress and Honey Tea

Kombu/Kelp Tea

Shellfish Broth

Blue Raspberry Iced Lemonade

Hwachae (Korean Watermelon/Fruit Punch)

Agua de Pepino (Cucumber Agua Fresca)

Fish Bowl Punch

[angelnoe9]

Love beyond Deepspace

Chapter 7: Stillness of the Night

Summary of the chapter:

Vacation may be over, but a cozy night in his arms before going back to boring daily life makes it better?

˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧

The sun had dipped below the horizon by the time you and your friends returned to the hotel. The fading light painted golden reflections across the polished floors as you entered the lobby, the soft hum of conversation and clinking glasses spilling from the nearby restaurant.

Your group decided to skip the hassle of heading back out into the city. The hotel’s restaurant, after all, was well-known for its seafood menu—and none of you needed convincing.

You settle into a cozy booth near the window, your legs aching in that satisfying way after a long day of wandering. The sea breeze slips in through a crack in the tall windows, mingling with the scent of grilled fish, buttered shellfish, and seaweed broth.

As the dishes begin to arrive—steamed mussels glistening in garlic butter, grilled squid with a spicy glaze, crab soup thick and fragrant—you feel your stomach rumble with anticipation. Laughter and the clinking of utensils fills the space around you, a comforting backdrop to the warmth of shared company.

Then, without warning, your thoughts drift.

Seafood. You pause mid-bite, the rich flavor of grilled snapper melting on your tongue.

Rafayel would love this.

The memory slips in so naturally, you don’t even realize you’re smiling at first. You picture him again—his eyes glowing in the dim light, sitting cross-legged on that soft white chair, his voice teasing yet somehow tender.

It’s strange, how certain things linger. How even a plate of food can pull someone back into your thoughts with such ease. The world around you is filled with chatter and clinking cutlery, yet all you can think about is how vividly you remember him—how his presence could fill a space even in silence.

Your gaze drifts to the seafood platter between you and your friends, the scent and flavor suddenly tinged with something softer, more personal. A little pang settles in your chest.

He’s not here.

Not really.

And yet, the thought of him feels closer than ever.

You stir your spoon slowly in the crab soup, wondering if he’d have laughed at the way your nose crinkled from the spicy heat. Would he have ordered for you, nudging a dish closer with a smug “You’ll like this one”? Or insisted on stealing bites from your plate, only to pout dramatically when you caught him?

A gentle bump on your shoulder pulls you back to reality. One of your friends is offering you a piece of grilled octopus with a grin. "You’ve gone quiet again. Thinking about secret boyfriend?"

You choke a little on your soup, heat rising to your face. “I am not—”

They just laugh, and you quickly reach for your water, hiding behind the glass.

But even as the teasing continues and your friends dive back into their meal, you can’t shake the thought of him.

Rafayel Somewhere between pixels and memory, fantasy and feeling, he lingers like the taste of sweet melon on your tongue—unexpected, lingering, and real in all the ways that matter.

And for just a second, you imagine him here—seated beside you, fingers curled loosely around his fork, eyes sparkling with quiet amusement as if he knows exactly what you're thinking.

The moment passes, but the warmth in your chest remains.

Later that night, full from dinner and drowsy from the long day, you return to your room with the quiet hush of the hallway wrapping around you like a blanket. The city outside glows faintly through the curtains, neon signs casting slow, pulsing shadows against the walls.

You toss your bag onto the chair and sink onto the edge of the bed, letting out a long breath. Your feet ache, your shoulders are sore—but your mind is elsewhere, still lingering at that dinner table, still tracing the outline of a memory that feels both impossibly distant and unbearably close.

It’s been a hectic day, and you’ve barely had time to breathe, let alone check your phone. But now, as the evening settles in and the world outside your window softens into twilight, you finally find a moment.

You plug your phone in and swipe through notifications—nothing urgent. Just the usual buzz of daily life. But then, your thumb pauses over the game’s icon.

You haven’t opened it in a while. Not since... well, not since you had arrived at the hotel.

You open the game, the familiar soft chime greeting you as the screen comes to life. You haven't had time to check in for a while, but today, you need your daily ritual—just a quick look, a moment to feel grounded.

The home screen loads, and there he is.

Rafayel

Standing casually, his dark purple hair tousled just enough to look effortless. His eyes meet yours, and that soft, knowing smile spreads across his lips. His white collared shirt is slightly open at the top, hinting at something casual, something inviting. His posture is relaxed, hands in his pockets, leaning against nothing but the air itself.

The soft lighting wraps around him, giving his figure a subtle warmth, and the muted background seems to fade away, as if it doesn't matter. The only thing that matters is him, standing there, waiting.

"I will be here for you whenever you want to talk," his voice line appears, smooth and steady, like a gentle promise hanging in the quiet space between you and the screen.

You can’t help but smile, the words resonating in a way you didn’t expect. It's comforting, even if you know it’s just a scripted line.

“Thanks, Rafayel,” you whisper, your thumb brushing the screen as if that could somehow bridge the gap between the digital world and the real one.

For a moment, the illusion feels almost real. You watch his eyes, soft and patient, and it feels like he’s waiting, just for you. Maybe you’ll talk to him about today, or just listen to his calming voice.

“I had seafood tonight,” you whisper, even though you know he can’t hear. “You would’ve liked it.”

A faint knock sounds through the shared wall—one of your friends checking in. You answer them with a quiet "All good," and glance back at your screen.

Rafayel hasn’t moved. But something in his gaze feels different. The smirk has faded, replaced with something softer. Quieter.

You hesitate, then close the app.

The screen dims, and your reflection stares back at you—tired eyes, a lingering smile, and something unspoken resting behind your ribs.

You slip under the covers, the sounds of the city outside blending with the low hum of the AC. And as sleep begins to pull you under, you swear you hear his voice again—gentler now, like the memory of salt in sea breeze.

“Next time… save a bite for me.”

You smile.

And somewhere between dreams and digital echoes, you carry him with you—soft as water, fleeting as moonlight, but real.

Real enough.

The morning light filters through the curtains, soft and golden, pulling you from your dreams. For a moment, the world is still, quiet—a brief space where the memory of last night lingers like a delicate thread between sleep and wakefulness.

Your phone buzzes beside you, snapping you into the present. It’s a message from one of your friends: “Rise and shine! We’re heading out for breakfast, then the amusement park. Last day here! Let’s make it count!”

You stretch and yawn, pushing the lingering thoughts of Rafayel aside for now. There’s no time for that today. You quickly pull yourself out of bed, the excitement of the day ahead settling into your bones as you get ready. You can already feel the energy of your friends bubbling through the group chat as they finalize plans.

After a quick breakfast at the hotel, you and your friends venture out into the city, the crisp morning air feeling like a fresh start. The streets are lively with locals and tourists alike, the hum of city sounds mixing with laughter and music drifting from street vendors and performers.

You wander through the bustling market, the stalls offering colorful fruits, handmade trinkets, and delicious smells that make your stomach rumble. The excitement is contagious as you and your friends snap pictures, trying to capture the moment and your wide grins as you sample local delicacies. There’s the sweet and tangy fruit from a vendor whose stall is packed with vibrant colors, soft bread filled with gooey fillings, and sizzling skewers of meats cooked right in front of you.

Then, it’s off to the amusement park, where the air smells of popcorn and cotton candy, and the clatter of roller coasters and laughter fills the sky. You and your friends race to the rides, faces lit up with excitement as you scream your way through loops and turns. The day is spent in a blur of thrills and fun: trying the craziest rides, posing for goofy pictures, and losing track of time as you wander through arcades and snack stands.

By the time the sun starts to dip low on the horizon, you’re all ready for the next part of the day—something that’s become a must for every trip you take together.

The beach.

As the first stars twinkle in the sky, you and your friends set up a bonfire, the crackling flames warm against the cool evening air. The scent of saltwater mingles with the smoke, and laughter rises into the night, joining the sound of the waves crashing gently against the shore. You all gather around the fire, roasting marshmallows, sharing stories, and taking in the last few moments before the trip comes to an end.

With your feet buried in the sand, you lean back to watch the flames dance, your thoughts drifting for a moment. The day had been full—full of excitement, joy, and the kind of memories that would last a lifetime. But somewhere in the back of your mind, a familiar thought flits through again.

Rafayel.

You smile softly, the quiet memory of his voice and that promise hanging in your mind.

But tonight, with the sound of laughter and the warmth of good company surrounding you, you push it aside for now. You have this moment, and that’s enough.

As the fire crackles, you hear one of your friends call out, “Group photo time!”

Everyone gathers around the fire, the orange glow lighting up your faces as you pose and laugh for the camera. In the corner of your vision, the ocean stretches out into the night, the waves lapping softly against the shore.

Tomorrow, you’ll return to your home, but tonight, you’re here. And that’s all that matters.

The night winds down, the sound of the bonfire crackling slowly fading into the distance as the laughter of your friends begins to quiet. You feel the warm buzz of contentment from the day’s adventures, your heart full of the fun and memories.

As you sit back, the cool breeze ruffling your hair, you pull your phone from your pocket, your usual evening ritual calling you. The glow of the screen lights up your face as you unlock it, and instinctively, you open the game.

The familiar chime greets you, soft and welcoming, and the home screen slowly loads.

This time, it’s Xavier.

His short, light-colored hair frames his face with delicate wisps, the darker undertones adding a mysterious touch to his otherwise soft appearance. His light-colored eyes seem to look straight at you, sharp and clear, as if he's studying you from across the screen. His light-colored button-down shirt, sleeves rolled up to the elbows, seems effortlessly casual, and the grey pants with a black belt only add to his understated, yet sharp appearance. The warm indoor setting behind him—furniture, shelves, and a potted plant—feels cozy, almost like you’re peeking into a quiet space of his own.

Just as you’re about to do the daily routine of the game, you hear a voice behind you.

“Hey, is that the game you’re playing?”

You turn your head slightly, startled, and look up to find a guy standing just behind you, leaning slightly over the back of your seat. His friendly smile is accompanied by a casual curiosity in his eyes as he watches you play.

"Yeah," you answer, a little taken aback. "Just a game I like."

He steps closer, glancing at the screen as if he's trying to figure out what exactly has you so captivated. "It looks cool," he says, chuckling a little. "Mind if I ask you something?"

Your friends, who had been sitting nearby chatting and laughing, immediately catch the shift. One of them winks at you, and another smirks.

"Uh-oh," one of them teases, a sly grin on their face. "Looks like someone's got a fan."

"Go on, ask her," another one chimes in, nudging you playfully. "We’ll cheer you on!"

The guy seems a bit hesitant but leans in a little. “I know this is kinda random, but… can I get your number? And maybe your social media? I just thought you seemed interesting, and I’d love to stay in touch.”

Your friends erupt into teasing cheers, their voices a mix of amusement and playful excitement.

"Ooooh, look at you," one of them calls out. "Making connections!"

You roll your eyes but can’t suppress the grin tugging at your lips. The moment is silly but fun, your heart racing slightly from the unexpected attention. You glance back at the screen one more time, where Xavier’s gentle expression still lingers.

“Maybe next time,” you say with a wink, enjoying the brief sense of power in the playful exchange. “But, thanks for the offer.”

Your friends burst out laughing, some pretending to cheer like they were at a sporting event. One of them claps dramatically, making exaggerated slow clap motions.

“Nice,” they say, still teasing. “She plays it cool.”

You can’t help but laugh along, shaking your head. The guy, slightly embarrassed but still smiling, waves it off with a shrug. “Guess I’ll take that as a ‘maybe.’”

“Better luck next time,” you tease, winking at him.

He laughs, shaking his head as he walks away, leaving you with your friends who are now full-on teasing you with exaggerated sighs and comments.

“Smooth," one of them says. "I see you playing the game and playing the field.”

You stick your tongue out at them but can’t keep the smile off your face. In the end, the night continues with more laughter, the warmth of the bonfire still radiating through the air. Even though it’s just a silly moment in the grand scheme of things, it’s the kind of memory that will stick with you—the kind of night you’ll remember with fondness, even long after you’re back to your everyday routine.

It’s been a perfect day, filled with laughter, new experiences, and memories that you know will stay with you long after this trip ends.

Your friends are still joking around, teasing you about the guy earlier, but you can’t help the smile that lingers on your face. Even as they continue to poke fun at you, you’re wrapped in a sense of happiness, a sense of peace you didn’t expect.

Eventually, you all make your way back to the hotel. The cool night air greets you as you step into the lobby, your feet sore but your heart light. The exhaustion of the day hits you all at once, and within minutes, everyone’s settling in for the night, eager to get some rest before the early flight the next morning.

The room is quiet, the soft hum of the city outside muffled by the windows, as you slip into bed. You set your alarm, knowing the morning will come all too soon. The sheets are cool against your skin, and for a moment, you think about the adventures you’ve had, the faces you’ve seen, and the memories you’ve made.

The quiet of the hotel room lulls you into a deep, peaceful sleep.

The morning arrives quicker than expected, the shrill sound of your alarm pulling you out of a deep sleep. You stretch and groan as the group stirs around you, all of you begrudgingly getting ready for the early morning flight. There’s no time to linger in the comfort of the hotel room, no time for reflection—just the rush of gathering your things, double-checking your passport, and ensuring you didn’t leave anything behind.

The airport has a feeling of finality as you make your way through check-in, grabbing a quick breakfast at a café, and then navigating through security. A quiet sadness settles over you as you glance back at the airport terminal, realizing that the place that’s been home for the last few days is now behind you. The adventure is officially over.

The conversations around you feel a little quieter now, as your friends, too, come to terms with the end of the trip. You board the plane, and the excitement of the past few days gives way to a peaceful calm as the final chapter of this adventure begins to close.

This time, there’s no surreal fall from the sky, no sudden, jolting moment of shock. The flight is smooth, the view from the window a peaceful, hazy stretch of blue sky as the plane ascends toward home.

As you look out the window, your mind drifts back to the trip—the moments of laughter, the stories shared, and the things you tried for the first time. You think about how these memories will stay with you, even as life pulls you back into its routine.

Before you know it, the plane is descending, and your home airport comes into view. You feel a small but steady sense of peace settle over you, your feet about to touch familiar ground once again. The trip may be over, but it’s a memory you’ll always carry with you.

When the plane finally comes to a stop, there’s a quiet sense of contentment. The adventure is behind you, but the memories remain, and that’s something no plane ride can take away.

You breathe in the air of home, the familiar surroundings of your apartment greeting you as you step inside. The soft hum of the city outside filters through the windows, but it's the quiet comfort of your own space that settles over you.

The trip is over, but the memories remain, tucked away in the corners of your mind, ready to be revisited whenever you want. As you set your bag down and glance around the room, you feel a sense of calm wash over you. It's good to be back, even if just for a moment, before the routine of everyday life takes over again.

The moment you drop your bag by the door, the exhaustion hits you all at once. You barely manage to kick off your shoes before collapsing onto your bed. The familiar scent of your pillow, the coolness of the sheets—it all wraps around you like a lullaby.

You don’t remember closing your eyes.

When you wake again, the sky outside your window is painted in soft shades of evening, the last golden rays of sunlight slipping beneath the horizon. For a moment, you forget where you are. Then it all settles back in—home. You're back home.

With a groggy stretch and a yawn, you drag yourself into the bathroom, shedding the remnants of travel. The shower is a welcome reset, warm water chasing away the stiffness in your limbs and the weight of the long day. You linger there a while, letting it soothe you.

Fresh and clean, wrapped in the comfort of your favorite clothes, you step into the kitchen. It’s quiet, but not lonely. You move around the space with ease, the rhythm of home falling back into place. Soon, the smell of something warm and comforting fills the air.

Dinner is simple—nothing extravagant, but it hits the spot. You sit at your usual place by the window, watching the city lights blink to life as you eat. There’s a quiet peace in the air, like the world has slowed just for you.

After dinner, you clear your plate and rinse it absentmindedly, your body moving through the motions like muscle memory. A long sigh leaves your lips as you head into the bathroom, flipping on the light. You brush your teeth slowly, your eyes heavy, your thoughts distant—still half in the clouds of sleep, half grounded in the quiet peace of being back home.

You finish, rinse, and reach for the door handle.

But when you open it—

You freeze.

It’s not your room.

The soft amber glow of a bedside lamp greets you, casting gentle shadows against familiar walls. You take one slow step forward, and then another, drawn in by the warmth and quiet intimacy of the space. You know this room.

Xavier’s room.

The sloped ceiling arches overhead, the same one you remember. To your right, tall windows reveal a tapestry of city lights twinkling in the dark, their reflections stretching across the polished wooden floor. The air feels still here, calm. Safe. The scent is familiar too—something clean, faintly earthy, and undeniably him.

The bed rests against the far wall, the wooden frame blending with the darker tones of the room. And there he is.

Xavier

He’s lying on his side, half-curled under the covers, one arm tucked beneath his head. The soft light from the lamp washes over him, highlighting the delicate curve of his jaw, the way his light-colored hair fans out slightly against the pillow. His chest rises and falls in an even rhythm, completely at peace.

You don’t want to wake him.

Quietly, you pad across the room and sit gently beside him on the edge of the bed. The comforter shifts slightly under your weight. You glance around—the floating shelves still hold the same books, a small potted plant rests beside a framed photo. Everything is just as you remember.

Your gaze returns to him.

In this light, Xavier almost doesn’t look real. Like something out of a dream—beautiful, serene. You don’t even realize your hand is moving until your fingers graze lightly across his cheek, brushing a strand of hair from his face.

He stirs.

Slowly, his eyes blink open, that soft, light gaze locking onto you. For a breathless second, he just looks at you, unblinking.

Then his arms move—gentle, unhurried—as he pulls you down beside him and into his warmth.

You don’t resist.

He wraps himself around you, his touch firm yet tender, anchoring you to him in the quiet glow of the night. His voice, low and still touched by sleep, barely breaks the silence.

“…You came back.”

There’s no need for words. You simply lean in, resting your forehead gently against his chest, where the steady rhythm of his heartbeat greets you like a familiar song. It’s grounding, calming—like everything in the world has quieted down just for this moment.

Outside the window, the city lights flicker softly, casting a faint glow across the room. The world beyond feels distant, almost unreal. But here, wrapped in the gentle hush of the lamplight and the warmth of his arms, everything feels right.

And for the first time in a long while, you don’t feel the need to go anywhere.

You’re exactly where you want to be.

Still tucked in his embrace, you feel his fingers gently shift along your back, but there’s a slight pause—just enough to tell something’s on his mind.

“…So,” Xavier murmurs, voice low and casual—but not quite casual enough. “That guy at the beach. The one who asked for your number.”

You blink, then tilt your head up to look at him.

He’s not looking at you at first—his gaze is fixed somewhere above, like he’s trying to play it cool. But the slight pout on his lips and the way his brows dip in the middle give him away. When he finally meets your eyes, there’s a mix of playful jealousy and a quiet vulnerability behind them. His expression is almost childlike, soft and a little sulky, like a puppy that just got scolded for no reason.

You can’t help the small laugh that escapes you. “Xavier… were you jealous?”

He doesn’t answer right away. Instead, he gently tightens his arms around you, pulling you closer again until your nose nearly brushes his collarbone.

“…No,” he mutters into your hair. “I just didn’t like how he looked at you.”

You smile, heart fluttering. His honesty is endearing, but it’s that slightly grumpy tone that makes it even cuter.

You pull back just enough to meet his gaze again, brushing your fingers through his hair. “You know I didn’t give him my number, right?”

“I know,” he mumbles, eyes glancing away again, still wearing that soft sulk. “Doesn’t mean I have to like it.”

And gods, he’s too cute like this—jealous, quiet, and all yours.

You can’t stop smiling. The way he sulks without fully admitting it, all while holding you so close, like you might slip away if he lets go for even a second—it tugs at your heart in the gentlest way.

“Mm, you’re pouting,” you tease softly, tracing a slow circle on his chest with your finger. “You say you’re not jealous, but your pout says otherwise.”

“I’m not pouting,” he mutters, but the slight rise in his cheeks betrays him.

You press a kiss just under his jaw. “You’re totally pouting. It’s adorable.”

Xavier sighs, dramatic and resigned. “You really are dangerous.”

You lift your head slightly, eyes glinting with mischief. “Because I noticed your pout?”

“No,” he murmurs, brushing his nose against yours. “Because you make me want things I’ve never let myself want before.”

Your heart skips. But before the moment can grow too heavy, you lean in and kiss the tip of his nose, giggling when he blinks at you.

“I want things too,” you whisper. “Like staying in bed with you all day. Like stealing all your blankets and making you chase me for them.”

“You’d freeze without me,” he says with a soft smirk, pulling you closer, your bodies now fully pressed together. “I’m the only heater you’re allowed to use.”

You laugh, wrapping your arms around his waist. “Is that so?”

“It’s law now,” he says, nosing into your hair. “Punishable by more cuddles if you try to rebel.”

You pretend to consider that, then snuggle in even tighter, tucking your legs against his. “Mmm. I surrender.”

“Good,” he hums. “You’re safer here anyway.”

His fingers find yours under the blanket, gently lacing them together. He brings your joined hands up to his lips and places the softest kiss to your knuckles. Then another. Then one to your wrist. Lazy, tender, lingering kisses that make your breath hitch every time.

Xavier's fingers trace the soft lines of your hand, his touch gentle and languid as if he's trying to memorize every detail. You smile at the quiet affection, feeling your body settle deeper into his warmth. The world outside seems a million miles away, and here, under the soft glow of the bedside lamp, everything feels... still.

“You always know how to get your way, don’t you?” you murmur, your voice sleepy, trailing off as your eyelids grow heavy.

His chest rumbles with a soft chuckle, his breath warm against your hair. "Maybe," he says, his voice dropping low, affectionate. "But I don't mind being a little sneaky if it means getting to hold you like this."

You let out a contented sigh, turning your face so your cheek rests on his chest. His hand moves to the small of your back, the warmth of his palm grounding you. His thumb rubs small circles against your skin, soothing and calming.

"I could fall asleep like this forever," you whisper, barely able to keep your eyes open.

"Then do it," he replies, his voice barely above a murmur. "Stay here with me. Let’s just... be."

For a few moments, there's nothing but the sound of your combined breaths and the soft rustling of the sheets as you both settle into the cozy silence. Xavier's arm tightens around you slightly, pulling you even closer, his lips brushing your forehead in a soft, tender kiss.

You drift in and out of sleep, comforted by his presence, the steady rhythm of his heartbeat lulling you into a peaceful drowsiness. The city lights flicker softly outside, casting a warm glow across the room, but inside, there’s only the warmth of his embrace, the soft press of his lips against your skin, and the quiet contentment of being exactly where you are.

And as sleep finally begins to take over, you can’t help but smile, your last conscious thought filled with the quiet joy of this moment, knowing that for now, there’s nowhere else you’d rather be.

Xavier’s gaze softens as he watches you sleep, the dim light from the lamp casting a warm glow across your face. His heart beats steadily, the calm rhythm of it matching the rise and fall of your chest. There’s something so peaceful about the way you’re tucked into his arms, and for a moment, he can’t help but feel a deep sense of gratitude that you’re here, in his space, in his life.

His thumb lightly strokes the back of your hand, a small but intimate gesture that makes him feel connected to you in the quietest of ways. But then, his thoughts shift—your soft, inviting lips, barely an inch from his, so close, so... tempting.

Xavier’s breath catches in his throat, and before he can second-guess himself, he leans down slowly, carefully, so as not to disturb the serenity of the moment. His lips brush softly against yours, a delicate, feather-light kiss that lingers for a heartbeat longer than necessary.

He pulls away just enough to look at you again, but there’s a mischievous glint in his eyes, a barely contained smile tugging at the corners of his lips. “You taste like everything I’ve been waiting for,” he whispers, though he knows you’re already half-asleep, lost in the comfort of his embrace.

His hand gently cups the back of your head, pulling you back toward him. This time, the kiss is deeper, a soft and lingering connection that leaves both of you breathless but with no rush to pull away. It’s a kiss that speaks of quiet longing, of love built on shared moments, even when words aren’t needed.

When he finally pulls back, he smiles softly, his forehead resting against yours. “Just one more,” he murmurs, sealing his words with another gentle kiss, this one more tender than before, the kind that says everything without speaking a single word.

And just like that, he feels at peace once more, knowing you’re here beside him, safe, warm, and completely his.

Xavier’s hands slide from your shoulders down to your waist, gently holding you closer as he deepens the kiss, the weight of your bodies pressed together more real than ever. His lips move with a softness that contrasts the intensity of the emotions swirling inside him, the warmth of your connection making everything else in the world fade into the background.

When he pulls away, it’s not out of need, but because he can’t help but smile at the sight of you in his arms. You’re still sleepy, your eyes half-lidded, but the way you look at him—so trusting, so open—makes his chest tighten with something he can’t quite name.

He brushes a strand of hair from your face, his thumb grazing your cheek in a lingering touch. “You’re too beautiful for your own good, you know that?” he whispers, his voice a quiet, tender murmur against the soft sound of your breathing.

You respond with a sleepy smile, shifting just slightly to nestle closer, your body fitting into his as if it was always meant to. Xavier lets out a soft sigh, contentment washing over him in waves. He loves this quiet, this softness. He’s been through so much, but moments like this make everything else feel like a distant memory, something less important compared to what’s right here with you.

His fingers trace the curve of your arm, so gentle, so slow, as if he’s memorizing every inch of you. He can’t resist the urge to place another kiss, this time on your forehead, lingering there for a few seconds longer, breathing you in.

“There’s no place I’d rather be than here with you,” he murmurs, his lips brushing against your skin.

You hum softly, clearly too comfortable to reply with anything more than a contented sigh. He chuckles lightly, leaning in to press another kiss to your temple, feeling the weight of your trust, your closeness, in every moment.

And despite the softness of the night and the quiet that surrounds you both, Xavier knows deep down that these moments are the ones he holds closest to his heart—simple, sweet, and filled with everything he never thought he would get. You.

His hand rests gently on your waist, and he closes his eyes, letting sleep take him, knowing that you’re there, perfectly safe and warm, within his embrace.

˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧₊⟡₊˚⊹˖⁺‧

Taglist below.

If you would like to be added or removed from the tag list please leave a comment or send me a message.

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[literaryvein-reblogs]

Writing Reference: Soup

Soup, stew, broth, bisque, or chowder?

Generally speaking, a dish is called soup when it’s primarily liquid-based.

Stews are thicker and chunkier.

But an especially thick and chunky soup could be called a stew.

Broth is a liquid that serves as a main ingredient for many soups, and can be considered a soup when eaten by itself.

Bisque and chowder are different types of soup.

Soup vs. Stew

The main characteristic of the dish we call soup is that it’s primarily liquid-based. Regardless of what other ingredients it has in it (meat, fish, vegetables, whatever), they’re either submerged (or mostly submerged) in the liquid or are blended as part of it.

The first example constitutes what’s often called a brothy soup.

The second example is what we’d usually call a creamy soup (creamy as in texture—it may or may not have cream in it).

But there are a lot of variations.

The dish we call stew may start the same way as a soup, and can include many of the same ingredients used in soup (meat, fish, vegetables, whatever).

Stews are cooked by simmering or slow boiling, known as stewing.

The popular distinction between these two foods is how “liquidy” or how thick they are: a dish called soup typically has more liquid in it than a stew does. Stews are generally thicker than soups, being made up primarily of larger, solid chunks of ingredients.

In other words, stews are thicker and chunkier—and always have solid ingredients.

Generally speaking, if there is so much liquid that the ingredients are fully submerged, it’s a soup. If the chunks dominate the dish, it’s a stew.

Of course, a dish labeled as soup can be pretty thick and chunky.

And, sometimes, cooking adjustments can turn one into another. A soup could become a stew if cooked long enough that most of the liquid boils off or is absorbed by the ingredients. Or you could add more liquid to a stew to make it soupier. The point at which a soup becomes a stew (or vice versa) can be endlessly debated.

That’s because there is no exact measurement or technical rule separating the two. In many cases, both words could be reasonably applied to the same dish. The difference is often simply a matter of preference or opinion.

Broth vs. Soup

The essential ingredient in many soups is broth (or stock).

Broth is traditionally made by boiling or simmering water with ingredients that will give it flavor, such as meat, fish, or vegetables (and often a combination of things).

The primary flavor of a broth is often specified: chicken broth, beef broth, vegetable broth, etc.

For example, chicken noodle soup is traditionally made with chicken and noodles in a chicken broth.

But can broth be considered soup by itself?

Yes, in fact, when broth is eaten—even without any added ingredients—it is typically considered soup.

For example, a type of clear soup known as a consommé can be considered a broth if it is used as a base for the addition of other ingredients but a soup if it is eaten by itself.

Bisque vs. Soup

A bisque is a type of thick soup that uses cream as a main ingredient.

The term bisque is typically applied to soups that have some kind of shellfish or vegetable as the key ingredient.

Classic examples of bisques include lobster bisque, shrimp bisque, crab bisque, tomato bisque, and potato bisque.

While most people agree that bisque is a type of soup, some may distinguish creamy bisques from non-creamy soups in the same way that others distinguish liquid-forward soups from chunky stews.

Chowder vs. Soup

Chowder is a type of thick soup whose most traditional and well-known forms contain clams, fish, or other seafood, often in a creamy, milk-based broth and also featuring potatoes, onions, tomatoes, or other vegetables.

Different types of clam chowder are especially popular in the Northeast region of the US. Other examples of chowder include fish chowder, corn chowder, and potato chowder.

Most chowders are usually considered a type of soup, but their creamy thickness can also result in them being labeled as a stew.

Some people may take the hairsplitting even further and argue that chowder is its own unique thing in the same way that people distinguish soups from stews.

Source ⚜ More: Notes & References ⚜ Writing Resources PDFs

[fanaticsnail]

Why are you giving me this, Wire?

Hey Doc Masterlist here

Word Count: 880+

Synopsis: Wire hands you a small, cyllindrical object that has your curiosity peaked. It is not until he begins eating until you realise exactly what it is he's given you.

Warnings: surgical talk, mention of a food allergy, exhausted Doctor, grumpy doctor. gn!reader x platonic!Wire, undressing crewmates, medical administration, swearing.

Notes: This is brought to you by one of Australia's greatest comedy trios. The link is available here for Aunty Donna's skit. I was meant to be doing chores, but my hand slipped and now there's some more Kid-Pirate Doctor fic crack.

Tag List: @mfreedomstuff @daydreamer-in-training @sinning-23

“Hey Doc?” A smooth, warm baritone purred down at you from your position lining up for food in the mess hall, “I've got something for you.” 

Curiosity plagued your mind, prompting you to turn and view the taller member of the Kid-Pirates who loomed over your body with his great height. In his larger hand, he held out a small, cylindrical object and passed it to you without a further word. 

With brows furrowed, you turned the lengthy object in your hands and read the scrolled print on the exterior of the smooth surface. A small, blue cap was protruding from the end, a coiled blade hidden in the orange end of the barrel. Leaning closer, you sounded out the title aloud. 

“Epinephrine?” you quizzed him, looking up at Wire and darting your eyes around his posture, “Why are you giving me this, Wire?” His eyes moved from the tube to your face with a soft, playful smirk pulling at his cheeks. 

Looking down to Wire's ceramic plate, you noticed his amassment of crustaceans piled in a whopping heap in the center of the dish. Pursing your lips, your tone held a deep warning in your chastising words. 

“Wire,” you narrowed your eyes, looking to his plate and back to his mischievous gaze, “Are you allergic to shellfish?” His eyes twinkled, plucking a skewer with freshly charred shrimp and scallops dressed in chili butter and herbs. 

“Wire,” you tilted your head to the side, “Don't do it.” Your dark, hummed warning only seemed to spur him to draw it closer to his lips. 

“I swear, Wire,” you stepped closer, prompting him to retract his proximity and turn away from you, “If you're anaphylactic, I swear to the great sea-beasts, Wire.” His smirk widened, and his playful eyes never left yours. His mouth opened, his tongue darted out and flickered over the tantalizing skewer Killer had dotingly prepared for the crew. 

Placing your own plate down beside you, you attempted to jump to collect the shellfish from his hands a moment too late. His lips opened further, the shrimp and scallops passing into his lips and having him crunch on the juicy shell and swallow it whole. 

Humming in satisfaction at the flavor, he opened his mouth and began heartily shoving in crab flesh, lobster tail, pipis in curry broth, and fresh oysters with lime. 

“Oh, for fucks sake, Wire!” you growled at him, slamming your unoccupied fist on the cafeteria railing and reading the instructions on how to administer the epinephrine with the greatest success. 

“Remove blue safety cap without damaging the cartridge-... Fuck, Wire!” you began hastily reading, watching your crewmates face beginning to swell and turn purple. He was smiling and wincing all the way, swallowing another juicy scoop of lobster tail down his rapidly closing throat. 

“Swing and push orange tip against outer thigh with force and wait until you hear the click-... Wire, stop eating!” You roared, tugging off the blue cap and removing his belt to get better access to the muscle of his thigh. There was no way you could penetrate the thick leather pants with the small blade hidden within the barrel, prompting your rage to ignite further as you undressed your crewmate. 

“Hold for at least three seconds-. -Wire, put down the king-crab leg!” You managed to usher Killer in to aid you in your plight, who managed to pry away the delectable assortment of crustaceans on Wire’s plate and toss it to Kid. Your captain was not hiding his smile in the slightest, laughing as Wire threw him a swift ‘thumbs up’ and a rapidly swelling smile. 

Finally punching the epinephrine barrel into Wire’s bare thigh, he breathed in a heaping lungful of air and began to pant as his throat reopened. The swelling of his face went down after thirty seconds, the soft tears gathering in his eyes from the lack of oxygen did not take away your fury at him for making you puncture his skin as a balm for his stupidity. 

“Wire, what the fuck?” your barked growl prompted a laugh to rise from within the mess hall, the loudest was your captain's amongst them. “Happy with yourself?” Wire joined his crew with another hefty laugh, looking to Killer and clapping his hand over his shoulder. 

“Worth it,” he nodded in satisfaction before looking down into your eyes. He pinched your chin between his index finger and thumb, scrunching up his nose and teasing you with his gratitude, “Thanks, Doc. You're a lifesaver.”

You tugged your face away from his grip and turned back to your discarded meal. Huffing out an exasperated puff of breath, you shook your shoulders and returned back to reassembling your evening meal with your lips grimaced in agitation. As you sat down beside Killer at the table, you took a bite of the dish and immediately felt the tension and agitation leave you instantaneously. 

“Oh, fuck,” you moaned, bringing your palm up to your lips and chewed on the mouthful of shellfish. Sparing a glance at Wire, you hollowed your hand after swallowing and called over to him, “You were right, Wire. It is worth it.” 

Killer smirked beneath his mask, giving your shoulder a firm squeeze in thanks for your praise before he stood to begin tidying up the mess left behind by the crew.

[thecheekyblog]

Let’s talk Health

So guys, i am turning 29 in a month and let’s be real my body is not what it used to be! Despite me working out 4times a week, fasting, and paying attention to what i eat, i can feel my body weakening in way. Not that i don’t feel healthy but I’m still having some back pain, less energy, and just like feeling my body more. And that is normal.

20 years old me and 30 years old me wont be the same! There are things that we need to do to keep up so we maintain our best self. My body wont be producing all the collagen that i use too, likes guys i can hear my BONESSS! And I’m telling that is is not giving!

After a bit a research, i realized that i was lacking nutrient that my body could not produced on it’s own or way less!

So here a list of Nutrients we need as bad gyals hitting our 30s, especially as black women

1. Vitamin D 🌞

Why? Black women are more likely to have vitamin D deficiency due to melanin reducing sun absorption. Low levels can affect bone health, immunity, and mood.

Sources: Sun exposure (15–30 mins/day), fatty fish (salmon, mackerel), fortified foods (milk, orange juice), and supplements (2,000 IU daily if deficient).

2. Iron 💪🏾

Why? Many Black women experience iron deficiency, which can lead to fatigue, hair thinning, and anemia.

Sources: Lean meats, beans, lentils, spinach, tofu, fortified cereals. Pair with vitamin C (oranges, peppers) to boost absorption.

3. Magnesium 🧘🏾‍♀️

Why? Supports stress management, sleep, muscle function, and heart health. Many people don’t get enough.

Sources: Nuts, seeds, whole grains, dark leafy greens, dark chocolate.

4. Calcium 🦴

Why? Helps prevent osteoporosis, which Black women are at higher risk for later in life.

Sources: Dairy, leafy greens, almonds, fortified plant-based milks.

5. Omega-3 Fatty Acids 🧠

Why? Supports heart, brain, and joint health while reducing inflammation.

Sources: Salmon, sardines, walnuts, flaxseeds, chia seeds, omega-3 supplements.

6. B Vitamins (Especially B12 & Folate) ⚡

Why? Helps with energy, brain function, and red blood cell production.

Sources: Eggs, fish, meat, leafy greens, fortified grains, and B-complex supplements if needed.

7. Collagen & Vitamin C ✨

Why? Supports skin, hair, nails, and joint health.

Sources: Bone broth, citrus fruits, bell peppers, berries, collagen supplements.

8. Fiber & Probiotics 🥗

Why? Supports gut health, digestion, and weight management.

Sources: Whole grains, beans, vegetables, yogurt, kefir, and fermented foods.

9. Zinc & Selenium 💁🏾‍♀️

Why? Supports immune function, hair health, and thyroid balance.

Sources: Shellfish, nuts, seeds, Brazil nuts, and meat.

Supplement Recommendations:

Multivitamin for Women (with iron, D, and B vitamins)

Vitamin D3 (if deficient)

Omega-3 Fish Oil

Magnesium Glycinate (for stress & sleep)

Probiotic (for gut health)

Hope this helps my lovesss, until next time

[watchhisjawdrop]

I wanna draw soup fanart / make printable recipe cards for what people really like, especially if it's stuff most of us would not have heard of before. Please reblog so I can get a bigger sample size, and feel free to tag me in any recipes you really love 🍜🥰

Also, did anyone else have these mugs in their house growing up???? 🥣

[fallouthomestaedau]

food in the wasteland

this post is inspired by @newvegascowboy 's post on food in the wasteland (go check it out if you haven't read it, its wonderful), and it got me thinking, much of the world in fallout has one characteristic, in one way or another, there is always some group grasping onto the past, and i wondered how that could affect food

lots of folks hold recipes and family tradition close, and at the end of the world that's all some folks have, and with that thought i started wondering how culture would affect food and food would affect culture

a couple notes first, if yall will humour me

i wont be covering fallout 76 or prime (for now) as i have next to no knowledge of them

the Nuka world dlc will get its own post because of unique circumstance within the setting

this wont be all encompassing, it is a collection of thoughts and notes (which yall can use as a basis for any ideas)

yall are wonderful and enjoy

comonwealth

go to meats/eggs

radstag (doe,buck,etc)

brahmin (also used for leather, milk, fertiliser)

yao guai

deathclaw

deathclaw eggs

commonwealth fish

horseshoe mirelurk (young and adult)

mirelurk hunter

mirelurk eggs

(supposedly iguana and squirrel)

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area (all other animals drop meat but it is less appealing or too much effort for everyday people)

major crops

mutfruit

razorgrain

tato

gourd

melon

carrot

corn

tarberry

all fresh variants aswell

foraged plants (food/medicine)

hubflower

bloodleaf

brain fungus

wild carrot flower

glowing fungus

wild gourd blossom

wild tarberry

wild razorgrain

wild mutfruit

wild corn

thistle

wild tato blossoms

silt bean

wild melon blossom

ash blossom

mutated fern flower

theoretical cooking components

butter

cheese

seed oils

tallow (brahmin or yao guai)

maple syrup/sap (maple trees are found in the commonwealth)

pre-existing recipes + theorized realworld components

noodles (ramen made by takashi): razorgrain noodles (alkaline water+razorgrain flower) cooked in broth (brahmin likely), may have additions

molerat chunks: cubed molerat fried in seasonings

radscorpion omelet: radscorpion egg mixed with milk, fried and filled with preference

stingwing filet: fileted and fried stingwing

yao guai roast: yao guai meat, cooked in a thin layer of water in a covered pan, cooked with chopped carrots and tatos (maybe some kind of seasoning or something)

radstag stew: cubed radstag, stewed with cubed gourd and chopped tatos, cooked with a splash of vodka (maybe other seasoning+carrots)

squirell stew: chopped squirell, stewed with chopped tato and carrots, seasoned with bloodleaf

mirelurk cake: chopped mirelurk mixed with mirelurk egg and day old razorgrain bread, fried in thin layer of oil

deathclaw wellingham: heat milk, razorgrain flour, and cheese in a pot till melted and thick, dice/grate tato's, after which mix them in then put to side to cool, mix deathclaw eggwhites till stiff, and fold into cooled-down mixture, place in can and bake

vegetable soup: cook vegetables and seasoning of choice till water becomes broth and vegetables are soft

deathclaw omellet: mix together a deathclaw egg and milk, dice carrots and or mutfruit for filling, fry and fill

sweetroll: mix milk, butter, razorgrain flour and an egg of your chosing, and bake into a small roll, cover with a sugar based glaze of choice

mirelur omelet: mix mirelurk egg with milk, fry and fill with prefference (like mirelurk)

pretty much any meat: fried/grilled/poached (use common sense)

moonshine: bobrov secret recipe

possible local foods

marinated roast beef

"lobster" roll

clam chowder

baked silt beans

clambake

yankee potroast

baked fish

boiled mirelurk

maple anything

fried clams

seafood soups

homemade razorgrain bread/rolls

new england boiled dinner

homemade doughnuts?

vodka

mutfruit cider/wine

wines made from most fruits

cornmeal breads

gravies

mashed tatos

boiled tatos

cooked/boiled vegetables

vibes of the food

hardy food, mostly local with a lot of proteins and carbs, stuff that lasts, especially through the winter. diamond city and goodneighbour have more high end food, good cuts of beef, venison and even deathclaw are found in the markets, takashi toils over hardy broths and succulent mirelurk paired with glowing fungus, fresh breads and high end cooking, down south and along the coast, theres lots of fish and mirelurk on the menu, small house gardens, while to the north there are many orchards, and fields, small by prewar status but mind blowing to folks who come from dc way, central boston is home to more merging of the local diets, but much more pre-war food, folks scrounge for food more than grow it. the food is almost reminiscent of the colonial days, lots of dried or canned goods

the island

go to meats

rad-rabbit

erratic/island radstag

yao guai

fog crawler

hermit crab

mirelurk

mirelurk hunter

commonwealth fish

mackrel

haddock

angler

barnacle

dolphish (dolphin creature)

wolf

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area

crops (most likely to br grown on island)

corn

tatos

carrots most crops are likely shiped in, as growing conditions are rough

foraged plants

aster

black bloodleaf

blight

cave fungus

lure weed

raw sap (maple)

wild gourd (blossom)

wild mutfruit

wild carrot

hub flower

wild tato (blossom)

wild corn

silt bean

mutated fern

razorgrain (found growing feral)

theoretical cooking stuff

tallow

dolphish blubber

syrup (made from sap)

pre-existing recipe + theories of contents

chicken noodle soup: chicken thigh cooked with chopped carrots, razorgrain or cornmeal noodles and seasoned with black bloodleaf

ground molerat: cooked ground molerat meat

gulper slurry: gulper innards stewed with carrot and tato, seasoned with black bloodleaf

wares brew: alcohol distilled from sap

the captains feast: yao guai roast cooked with tato and carrots, cooked in vodka and seasoned with black bloodleaf

sludge cocktail: mix condensed fog, blight and water

seasoned rabbit skewers: fried rabbit and skewers seaoned with aster, black bloodleaf, lureweed and blight (fried in oil, oil coated rabbit as its cooked)

resilient sludge cocktail: condensed fog, bloodbug meat and rad-x

mirelurk jerky: dried mirelurk coated with tarberry juice

wolf ribs: rib meat of a wolf, seasoned with lureweed as cooked

possible recipes

chowder

cooked clam/oysters

boiled mirelurk

"lobster" rolls

ployes

clambake

needhams (made with tato)

mirelurk cakes

"indian pudding" made with syrup not molases

homemade "cornbread" (more bread like}

baked fish

fried fish

boiled fog crawler

cooked meats

homemade stews

fried eggs

homemade gravy

roast chicken

homebrewed alcohol

baked (silt) beans

razorgrainmeal (oatmeal stand in)

food vibes very hearty but humble, lots of seafood, meat heavy meals are meant for special occasions, salted foods are common, lots of preserved foods, very dense foods, very filling, typical of a town where you have to worry about fish people and ancient sea gods, it is the food of people who think that an easy week is half a day off after a full 50 hour work week, imported foods like mutfruit jam is saved for the guests kinda food

washington

meats

brahmin

molerat

yao guai

mirelurk

radroach

possibly iguana (iguana bits)

possibly squirell (squirell bits)

crops/plants

apple

pear

carrot

potato

mutfruit

crunchy mutfruit

cooking components

butter

cheese

tallow

pre-existing recipes + components and stuff

mirelurk cakes: mirelurk meat, eggs and potato starch, fried in oil/butter

noodles: potato starch noodles boiled in a simple broth

squirell stew: made with squirell, potato and carrots

cooked meat

possible recipes

boiled mirelurk

apple "jam"

potato bread

food vibes desperate and despair, most soil is unfarmable due to all the bombs, people eat what they catch, brahmin are sickly and produce precious little food, its inventive in a sad way, even with cleaned up rivers the fish are still unfit to eat, and will be for a while, the soil will take lots of tlc and hydroponics can only do so much, its a wasteland

the mojave

go to meats/egg

bighorner (used for milk, wool and hides)

brahmin (used for milk, fertiliser, transport and hides)

deathclaw

deathclaw eggs

gecko (used for hides too)

gecko eggs

perch

minnow

suposedly iguana and squirell (iguana/squirell bits)

molerat

crops (some imported)

crunchy mutfruit

fresh apple

fresh pear

fresh carrot

fresh potato

jalapeno

maize

mutfruit

pinto bean

foraged (and farmed) plants

barrel cactus

bannana yucca

broc flower

buffalo gourd

cave fungus

honey mesquite

nevada agave

pinyon nuts

prickly pear

white horsenettle

xander root

possible cooking components

butter

cheese

tallow

oil

chile oil

pre-existing recipes + components

brahmin wellington: brahmin steak, wrapped in ant egg puff pastry

caravan lunch: cram, instamash and pork and beans

desert salad: xander greens, topped with sliced barrel cactus, thin sliced dried brahmin meat and pinyon nuts

gecko kebab: gecko meat marinated in jalapeno and banana yucca

noodles: cornmeal noodles cooked in a broth

ruby's caserole: cornmeal crust filled with chopped molerat marinated in jalapeno and radscorpion venom

trail mix: fresh apple+pear, pinyon nuts and sugar bombs

wasteland omelet: deathclaw eg mixed with brahmin milk, filled with a mixture of blamco mac n cheese, mutfruit and lakelurk meat

possible recipes

Chateaubriand

onion rings (the strip)

ribs

cornbread

grits

tortilla

chicken fried steak

baked potato

mashed potato

homemade gravy

green chili stew

mutton stew (bighorner)

sagebrush salad

quesadilla

stuffed peppers

chile

sauted corn (corn, chiles. seasonings)

stews -soups

tamales

grilled maize

fried fish (near lake mead)

cactus fries

nopales

jalapeno poppers

sopapillas

homemade bread

homemade rolls

food vibes western-new mexico, the strip has more high end food but most of the mojave has more rural staples, very flavourful, kinda ranch food, keeps you going all day and makes you glad to come home, really homecooked vibes, lots of variations, like never ask for a recipe in a crowded room cause it will start a fight over whose grandma had the better recipe, lots of meat and vegetables, very little fish, not a lot of "pickyness" over food

zion canyon traditional

meat

perch

rainbow trout

yao guai

gecko

mantis

bighorner

molerat

plants

cave fungi

daturana

sacred datura

xander root

prickly pear

spore plant pods

bannana yucca

honey mesquite

pinyon nuts

cooking components

tallow

recipes

stews

fried meats

fried xander greens

fried fish

fried mushroom

roasted pinyon nuts

food vibes not highly intricate but somehow nostalgic, very traditional indigenous, simple in an uncomplicated way not a bad way, some of the best quality ingredients around, clean food and clean water, smoky flavors, food isn't meant to be showy or fancy, its meant to leave you full and happy as you spend time with family, its meant to be honored and not wasted

new California republic

meat

brahmin

deathclaw

deathclaw egg

gecko

gecko egg

fish

various wild game

crops

potato

onion

cabbage

maize

green mutfruit

fava bean

apple

rice

tomato

carrot

foraged

seaweed

recipes

shi rice: cooked rice served with a side of seaweed or fish

brahmin, any cut of meat grilled or fried

cornbread

grits

tortillas

cabbage soup

chile

cabbage salad

mashed potatos

baked potato

sauerkraut-coleslaw

pickled veg

jerky

mashed potato

baked potato

stews

soups

food vibes very diverse, lots of regional staples, San Francisco has lots of seafood while towns like Modoc have mostly brahmin meat and veg, Klamath has gecko, its very locale dependent ¨(out of character, fallout 1-2 is super bleak and sparse) food is often a matter of survival more than fancy, with the exemption of larger settlements and cities where imports are available and you can afford to experiment with food

[serpentface]

A cook of a Sh'Czekl merchant family at work in an outdoor kitchen, preparing a holiday dinner.

---

Sh'Czekl are the people of the coastal Czekl region, culturally related to other Czekl but having ancestry further west down the inner seas. Most of the population is clustered in a modest trading hub where the Longhorn River meets the sea, seeing the comings and goings of traders from all ends of the inner seaways. 

The region has few mining operations, and natively-made metal implements are typically rare and costly. The most common (and cost effective) option for big pots, pans, and grates such as these are mostly acquired in trade, and often made by and for humans.

The Sh'Czekl diet consists mostly of farmed arthropods, invertebrates foraged from shorelines and tidal pools, and hunted shorebirds. Fish play little to no role in the diet. It is forbidden for Sh'Czekl to eat anything that lives permanently in the sea, as all sea-life belongs to the god Si (who is known to send storms and tidal waves when insulted). 

Their location along major sea trade routes also grants significant access to spices non-native to the region (such as cumin, imported primarily from southern Wardin) alongside regional flavoring (such as firebug, a key export from the region- a strong flavored stinkbug dried and crushed as seasoning).

---

What this guy's cooking: A stew of caviar ant eggs/larvae and nuts in a shellfish broth with pepper and firebug, grub and locust kebabs, daggerclams rolled in cumin and fried in lard, and an inner sea tiviit spiced with pepper, firebug and honey and grilled over hot coals.

[fishermcn]

"what's in the pantry?" - from Anri, Ciaran, or both? Whatever appeals!

@prismaiden // picking the bones clean before carrion on // not accepting.

"Estus soup."

Confined within a mighty black cauldron, pitted and scarred but more or less still holding up well, the warmth and scent of the bubbling broth is hard to describe. Perhaps it sparks something different in the heart of every undead or ashen one, but for the way Soot seems to lose tension in those thin shoulders of his it's clearly a comfort of sorts.

"Take a care, still hot." Freeing the lid, he takes a moment to admire the soup's golden tinge as he stirs the rather thick broth before lowering his voice to a conspirative murmur. "By and by, though... somethin' special added." Soot casts his gaze across every corner of the small room, seeimingly wary of any eavesdroppers, before he fishes out a perfectly boiled crab from the depths of the cauldron.

"Best shellfish ya ever taste. Just don't breathe a word t'anyone wearin' yellow 'bout it."