#🐙

[lichen-thr0pe]

[mostlyfate]

I'm here to stick to you. Why won't I stick? I need to stick to you. Why do I keep moving away from you? You are sticking to me.

DESTINED WITH YOU 연애는 불가항력 2023, dir. nam ki hoon

[herequeerandcantdrinkbeer]

[alastor-simp]

How Do You Cheer Up/Apologize To Them After Making Them Upset - Azul Ashengrotto

"LET ME GO FLOYD!!!" You said as Floyd was squeezing you tightly in a bear hug, preventing you from entering Azul's office. You were in Mostro Lounge, wanting to speak to Azul about yesterday, and before you could knock on the door to his office, Floyd caught you and refused to release you. "Ehhh~ Why? Shrimpy-chan made Azul-chan upset yesterday, so I'm keeping you from making even sadder." Floyd tightened his hold on you, restricting your airflow and making you blue in the face. "That is enough, Floyd." Craning your head, you spotted Jade making his way towards the both of you, and thankfully, Floyd had released you from his death hug, allowing you to breath again. "Floyd, it is clear that the Prefect wants to meet with Azul to express their apologies for whatever had happened, and they can't do that with you hugging them." Floyd just shrugged and said whatever as you thanked Jade for helping you. Floyd and Jade went back to performing their duties as you knocked on the door and heard an "Enter".

You entered into the room and saw Azul sitting at his desk, working on his papers, not bothering to look up from what he was doing. "Azul?" You came closer, but Azul turned his chair around to look away from you, giving you hints he was still upset. Feeling dejected, you thought to leave, but you came to apologize and thats what you were going to do. "I understand you are still upset, but I wanted to apologize about yesterday. I know you dislike photos of yourself and I'm sorry I had taken one when you were in your Octopus form. I know how sensitive you are about your octo form, but I didn't take the photo of you to use it as blackmail or as a way to tease you". Tears started to fall down your cheeks as you continued your apology. "I took the photo because that was the first time your true form. You looked beautiful, and I panicked thinking I was probably never going to see your form again, so I took a photo, so I could keep it with me forever and make sure no one else saw it." Azul still had his back turned to you, but he was listening as his hand that was holding a pen stopped moving. Digging into your pocket, you placed your phone on his desk, that contained the photo. You told Azul he could do whatever he wanted with your phone and even lock it in his safe as long as Azul knew you were being sincere with your apology and not using the photo for wicked intentions. Stepping back, you began to head towards the door, until you heard a voice saying, "D-did you really find me b-beautiful?" You turned back to look at Azul, who had turned his chair back around, with tears staining his face. Smiling, you walked around his desk and approached him, and then slowly, you placed your hands on his cheeks, wiping his tears with your fingers and leaning closer to kiss his forehead. Azul jumped in shock, and his face turned flushed from the sensation of your lips on his forehead, then he saw you move back away and stare into his eyes. "You are beautiful to me Azul, inside and outside. I adore all of you, your smile, your hair, your voice, and especially your octopus form that you detest so much." Azul's mouth was agape like a fish, as he was left speechless by you, but his heart was melting at your sweet words. After about a few minutes of calming down his racing heart, Azul got up from his chair and hugged the daylights out of you, placing his head on your shoulder. "You are the most interesting human I have met, Angelfish. I also owe you an apology for my behavior over a simple photograph. I won't ask you to delete that photo, but I do want you to promise me one thing, and it doesn't involve a contract, I swear." You hugged him back, "Sure, anything?" Azul lifted his head from your shoulder and stared into your eyes with a loving expression. "Stay by my side … please." It took you a minute to process what Azul had said, but then after a few minutes, your hand had made its way to his cheek. "I will always be by your side, Azul." Azul flashed a smile and leaned closer, as his lips finally made contact with yours. Snickering sounds could be heard as the two eel twins had managed to open the door a crack, spying on your sweet moment with Azul.

[ratontheline]

🐙😱

[oldwindowsicons]

IntelliPoint cursors - O_ns.cur

[oceans-beloved]

★｡:*･.Thaumoyaki Recipe .･*:｡★

Thaumoyaki, or Grilled Thaumo Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make a traditional style with bits of Thaumo or choose creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!

Thaumoyaki is a Japanese snack in the shape of little round balls containing pieces of Thaumo. Thaumo-yaki literally translates to “thaumo-grilled/fried” and some people may call it “Grilled Thaumo Balls” or “Thaumo Dumplings”.

PREP TIME: 15minutes mins

COOK TIME: 10minutes mins

TOTAL TIME: 25minutes mins

SERVINGS: 26 pieces

INGREDIENTS

For the filling:-

3 g katsuobushi (dried bonito flakes) 

2 green onions/scallions

1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

120 g Thaumo sashimi (boiled Thaumo)

For the Batter:-

120 g all-purpose flour (plain flour)

2 tsp baking powder

½ tsp Diamond Crystal kosher salt

2 large eggs (50 g each w/o shell)

1 tsp soy sauce

360 ml dashi (Japanese soup stock)

For Cooking:-

2 Tbsp neutral oil

15 g tenkasu/agedama (tempura scraps)

For the Toppings:-

120 ml Thaumoyaki sauce

Japanese Kewpie mayonnaise

katsuobushi (dried bonito flakes)

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

INSTRUCTIONS

Gather all the ingredients.

To Prepare the Filling:-

Grind 3 g katsuobushi (dried bonito flakes) into a fine powder. Set aside; we‘ll use this powder when we‘re cooking the Thaumoyaki.

Cut 2 green onions/scallions into fine slices and mince 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga).

Cut 120 g Thaumo sashimi (boiled Thaumo) into ½-inch (1.3-cm) bite-sized pieces

To Make the Batter:-

In a large mixing bowl, combine 120 g all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt and whisk it all together.

Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 360 ml dashi (Japanese soup stock).

Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)

To Cook the Thaumoyaki:-

Heat the Thaumoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with 2 Tbsp neutral oil. When smoke starts to rise, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.

Add 1–3 Thaumo pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.

Sprinkle 15 g tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.

After 4 minutes, rotate them again, starting with the first ball: Turn each Thaumoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home Thumoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.

To Serve:-

Transfer them onto a plate and drizzle 120 ml takoyaki sauce and Japanese Kewpie mayonnaise on top. Finish the dish with a sprinkling of katsuobushi (dried bonito flakes) and aonori (dried green laver seaweed) and a side of pickled red ginger (beni shoga or kizami beni shoga). Serve immediately. (But, be careful—they‘re VERY hot inside!)

To Store:-

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.

Join us next time for a quick 15 minutes "Crispy Hot Butter Nalis" recipe!

This beautiful ingredient character belongs to @symptomsofdeceit

PLEASE GO PLAY SYMPTOMS OF DECEIT!!! YOU WILL NOT BE DISAPPOINTED!!!!TRUST ME!!!!

And if you want to actually make takoyaki this is the original recipe

[askthenerds]

so if nibbly's on here, then the rest are too! hi everyone!!!!

[soulreaper]

what do you mean that character dies? just draw him again -_-

[herequeerandcantdrinkbeer]

[radiant-reid]

Aww anon with kissing Spencer on his jawline 🥰. Imagine short reader just wanting to kiss Spencer but is too lazy to step on toes to reach his lips , so reader just puts kisses on his jawline because it’s the closest place to kiss 🤭🥺 - 🐙

i don't even think i'd reach his jawline without standing on my tiptoes lmao

he'd find this so sweet, and when he's being lazy he just kisses her forehead rather than leaning down to kiss her lips

[ciccerone]

[saffitaffi]

Octopus Lady, I haven’t given her a name yet… what do y’all think?

[deepcut]