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jagged1 · 9 months

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Eat Your Heart Out

Fandom: Outlast Rating: Mature Characters: Frank Manera Summary: A love letter to eating and Frank character study. Contains: Slightly graphic cannibalism. Word Count: ~680 AO3 link

There is something beautiful in the act of eating. It soothes more than just the physical needs of his body, makes him feel content and at peace. He thanks the opportunities he was given to learn there was more to food than the dried out, tasteless slop he had as a kid. He can’t blame his parents for trying, but they didn’t make it easy to like mealtimes. The press of bodies around the table, the strict manners and expectations they had, and the truly awful food. He learned to eat quickly just to get away from it all. Then he just kept running, ran into and with the worst sort of people, until he couldn’t run anymore, until someone grabbed his arm and sat him down and taught him better.

Some days, he looks at his skin, at the ink permanently embedded in it, and sighs. What a stupid kid he was. Most of it is easily covered, but he knows it’s there and that anyone who sees them will inevitably have questions. He wishes he could wash them away, cover them up, maybe even carve them out. Maybe one day.

Until then, he has food. He has a world of experiences he can have for himself. He can take the time to savor the smoothness of well done drinks, the sharp texture of crispy fried foods, the depth and layering of soups and stews left to simmer for hours until everything is blended into a single complex taste. He can linger over teasing appetizers and hors d'oeuvres, let fulfilling main courses sit in his mouth and have the taste permeate every inch of it, can take his time dissecting desserts and see how all the individual components merge into the final product.

Bright acidity to freshen his tongue, heavy earthy flavors to ground him, spices that get him eager for more, sweetness that breaks up a meal, salt to tease new and deeper flavor from even the most basic of ingredients. He eats it all, basking in the simple pleasure of it. He wants nothing more than to have his fill and make it part of him, to ease that sometimes ache that he is missing something.

Then Murkoff comes.

Now nothing he eats is right. The food isn’t terrible, but it’s all wrong. He craves something. Something he’s never had before, but can catch glimpses of it in his memories. The strong flavors of black pudding and kidney pie, the wide variety of textures of offal, from creamy livers to chewy tripe and crumbly brains. His teeth itch to sink into that richness, hot and fresh from preparation. Nothing else will do, so he doesn’t bother with it. He can’t go back to choking down subpar food, not now that he knows there is better out there.

He drops weight rapidly, not eating and not moving much will do that to a man. The effort isn’t worth it unless he can enjoy it. Whatever feelings he had about his body before mean very little now as it as he wastes away, his stomach clawing against his skin from the inside out.

At some point, alarms go off and screams echo down the hallways. The sharp metallic tang of blood fills the air, poking at the hungry void inside of him and he wakes, searching for the source. The first corpse he finds is fresh and warm, blood still sluggishly seeping from the open wounds in the man’s torso. His mouth waters and without conscious thought, he plunges his hand into one of them, groping blindly for the man’s kidney. He sinks his teeth into the warm, wet, bloody organ, and moans, eyes closing in delight. The rich earthy bite of meat slides down his throat and the hunger inside him flares to life, needing, craving more. He finally knows what he’s been missing and nothing can stop him now. He needs to eat, to fill his aching belly, to find that elusive peace, to fill that empty space in him.

He isn’t complete without it, not any more.

#outlast #outlast whistleblower #frank manera #my fic #my writing

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mr880fan · 10 months

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Pumpkin Carrot Soup With Ginger

This pumpkin carrot soup recipe is creamy and fragrant. Perfect for enjoying on cold days.

This pumpkin carrot soup is super simple but has a lot of flavor. The base is fresh pumpkin and carrots, but fresh ginger is added. Both pumpkin and carrot are versatile and pair well with many different flavors. Pumpkins and carrots are packed with vitamins like vitamin C and beta carotene, which are great for the immune system. Serve this carrot pumpkin soup recipe with a hunk of crusty bread and a dollop of yogurt or sour cream. Try this creamy roasted carrot pasta next!

The ingredients

Find the ingredient amounts for this nutritious pumpkin soup listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need. - Fresh sweet pumpkin or a sweet squash. - Carrots - Fresh sweet carrots pair well with the pumpkin. - A large onion - Olive oil - Fresh garlic cloves - Ginger - Fresh ginger gives the soup a great kick. - Vegetable broth or chicken broth - A good quality broth/stock is a must for a delicious soup. - Fresh lemon juice - just a touch to make the soup a little zingier. - Roasted pumpkin seeds for topping - Yogurt or cream for topping. Yogurt or cream brings richness to the soup. The yogurt also brings a tanginess to contrast the soups' sweetness. You could also add a drizzle of coconut milk to make it a vegan soup. - Salt and black pepper to taste, or chili flakes if you like heat.

Best pumpkins for soup

When it's pumpkin season, you'll find pumpkins everywhere! The type of pumpkin used in this delicious pumpkin carrot soup makes a big difference in texture and flavor. There is a variety of pumpkin or hard winter squashes you can use for soups and the best varieties have a flesh that becomes smooth and sweet when cooked. They may be labeled sugar pumpkins or baking pie pumpkins. The more decorative pumpkins used as Halloween props (like the Jack-o-lantern pumpkins) can be quite bland, stringy, and watery. Here are some delicious pumpkin varieties that can be used for pumpkin soup recipes. - Jarrahdale - Cinderella - Autumn Gold - Golden Nugget - Queensland Blue - New England Pie Pumpkin - Cinderella - Sugarpie - Crown - Musque de Provence - Kabocha squash - Acorn squash - Butternut squash

Equipment

Immersion blender - Also known as a stick blender. It is the easiest to blend the soup until it's nice and creamy. You could use a regular blender or food processor too but you'll need to let the soup cool down first before blending it that way.

Method

Peel and chop the carrots and the pumpkin. The pumpkin cooks a bit faster than the carrots so you can cut the pumpkin slightly bigger than the carrot. Dice the onion into small pieces and crush the garlic cloves. In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened and starting to caramelize, stirring occasionally. Add garlic cloves and ginger and stir for 30 seconds until fragrant. Add in the diced pumpkin and chopped carrots and cook for 30 seconds, stirring to coat. Pour over the vegetable or chicken stock and the lemon juice. Bring the soup to a simmer and let it simmer on low-medium heat until the cooked vegetables are soft, around 15-20 minutes. Let the soup cool slightly, then use an immersion or high-speed blender to blend it until smooth and creamy. Season it according to taste. If the soup is too thick, add more stock or water to bring the soup to your desired consistency. Serving Serve the soup hot. Add a drizzle of cream, natural yogurt, or a dollop of sour cream on top of the soup and a sprinkle of roasted pumpkin seeds. It's the perfect soup for a cold night!

Storing

Leftover soup, once at room temperature, can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen in a freezer-safe container for up to 3 months.

Related recipes

Full Recipe

Pumpkin Carrot Soup

Yield: 6 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes This pumpkin carrot soup recipe is creamy and fragrant. Perfect to enjoy on a cold day. Ingredients - 900g / 2lb fresh pumpkin - 450g/ 1lb fresh carrots - 120g (1 medium) yellow onion - 3 cloves garlic - 2 teaspoons fresh ginger, grated - 1 ½ Tablespoons olive oil - 1 - 1.25L (4-5 cups) vegetable stock or chicken stock - ½ tablespoon fresh lemon juice - Salt and pepper to taste - To serve - Yogurt or cream - Roasted pumpkin seeds Instructions Peel and chop the carrots and the pumpkin. The pumpkin cooks a bit faster than the carrots, so you can cut the pumpkin slightly bigger than the carrot. Dice the onion, slice the garlic cloves, and grate the ginger. Heat the olive oil over medium heat in a large pot. Add the onions and cook until softened and starting to caramelize, stirring occasionally. Add garlic cloves and ginger and stir for 30 seconds until fragrant. Add the diced pumpkin and chopped carrots and cook for 30 seconds, stirring to coat. Pour over the vegetable or chicken stock and the lemon juice. Bring the soup to a simmer and let it simmer on low-medium heat until the cooked vegetables are soft, around 15 minutes. Let the soup cool slightly, then use an immersion or high-speed blender to blend it until smooth and creamy. Season it according to taste. If the soup is too thick, add more stock or water to bring the soup to your desired consistency. Serve with yogurt or cream. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 622mgCarbohydrates: 22gFiber: 4gSugar: 11gProtein: 3g Source link Read the full article

#carrot #food #ginger #pumpkin #PumpkinCarrotSoup #soup #storage #uncategorized #with

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mangoesandpalmtrees · 11 months

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15 Best Pecan Recipes To Try Today

Pecans are one of those ingredients that are incredibly easy to implement into a recipe, but they add so much more flavor and a tremendous amount of texture that there really aren’t many reasons not to use them. Their sweet nutty and buttery flavor is incredibly unique and works well with such a wide range of different foods that it can initially seem a little hard to know exactly where they work best. Luckily, we’ve got some delicious recipes that use pecans right here. Here are 15 of the tastiest and most appetizing recipes, from baked goods all the way to meat-filled salads, that all benefit from adding a few pecans into the mixture. 15 Best Pecan Recipes To Try Today 1. Pecan Pie Whether it’s as a simple dessert to finish off the day after a big and hefty meal, or as a crunchy party appetizer that you know everyone is going to love once they take that first bite, pecan pie is a buttery, sweet, and downright delicious pie recipe that can be made in just a few minutes. Be sure to add a wallop of whipped cream or ice cream to compliment the nutty texture of the pecans which cover the entire pie on both the outside and the inside. 2. Turtle Cookies The core of turtle cookies is made from the delightful pairing of chocolate chip (see also "How To Make Chocolate Chip Cookie Ice Cream Cake"), caramel pieces, and pecans, making each cookie extremely soft and chewy, rather than ever being too stale or a little hard to chew on. An entire batch can be made in just a few minutes, so feel free to whip them up as a dessert for guests to enjoy after evening dinner, or just as a surprise for the entire family to snack on later in the day. 3. Butter Pecan Chicken The key to this recipe is cooking the chicken until it’s nice and juicy before then brushing it over with butter which will make the texture as creamy as possible, before then adding chicken broth, brown sugar, honey, thyme, and of course, a few pecans while it’s still in the pan. Heating up pecans gives them an even crunchier texture and a lovely nutty aroma that goes so well with chicken, and to make things even better, you can use any kind of chicken you want for this recipe, whether it’s breast, thighs, or even wings, the choice is entirely up to you. 4. Caramel Pecan Pie Cheesecake Bars Looking for a bite-size pecan recipe that is still packed full of that nutty and slightly buttery flavor that so many of us can’t get enough of? Try out these pecan pie cheesecake bars which use a graham cracker crust to add even more crunch to the recipe and a cheesecake filling topped off with pecans to make for one of the tastiest Thanksgiving and fall desserts out there. 5. Pecan Pie Brownies Pecan pie brownies are a fan favorite when it comes to crunchy desserts since they manage to still maintain the dark and chewy texture of the brownies while still having a little more firmness and a whole new level of sweetness added to the flavor thanks to the pecans which are added to the recipe. The good news is they can be made in huge batches in just a handful of minutes, making them perfect as a tasty dessert to enjoy after family dinner, and even better as a seasonal treat for everyone to enjoy to celebrate the holidays. 6. Butter Pecan Layer Cake Butter and pecans really are the perfect pairing when it comes to making a smooth and delicious dessert, and there’s no better way to combine the two than as part of a large and filling cake. The vanilla extract in this recipe helps to enhance the flavors even more, alongside adding a tremendous amount of sweetness to the frosting that rests on top. The amount of pecans you add will depend on how crunchy you want the cake to be, though the more you put in, the sweeter and nuttier the overall taste and texture will be. 7. Maple-Pecan Pork Chops It’s not only baked goods and desserts that pecans pair well with, but they are also a fantastic addition to many meat dishes, especially pork which tends to be a lot firmer and a little chewier than many other types of meat, and perfect for layering over with pecans. This recipe also smothers the chops in apple juice and maple syrup to make the overall taste as sweet as it can be, putting a mouthwatering spin on the basic pork chop recipe that so many of us are accustomed to by this point. 8. Roasted Beets, Plums & Pecan Salad While this recipe does use beetroot which, for some people, can be a little too strong and potent in its taste, the sweet and fruity plums, alongside the sweet aroma of the pecans even the whole recipe out to make it one of the tastiest salads you can try. If you wanted to turn this into a seasonal feast, you can even add some meat into the mix with lamb usually being the best type to use (see also "15 Best Ground Lamb Recipes To Try Today"). 9. Marrow Cake The combination of grated marrow and pecans really is a joy on the taste buds, but they both taste even better when used as ingredients in a sponge cake to keep the texture moist while also adding just a small amount of crunchiness. When topped with soft cheese frosting, this cake becomes one of the creamiest and most delightful that you can make (see also "Best Mini Bundt Cake Recipes"), and is a perfect recipe to whip up when you want to enjoy something light and refreshing that still makes use of crunchy pecans. 10. Butter Pecan Cookies Soft, crumbly, and a pure joy to bite into, these cookies can be made in just 15 minutes and use a delightful mixture of unsalted butter, vanilla extract, and pecans to make some of the most addictive cookies you’ve ever tried. Make sure to make a few batches of these small snacks as you can be sure people will be asking for seconds after that first bite. 11. Candied Pecans This is a recipe that you can guarantee the kids, and anyone with a sweet tooth is going to love. The pecans in this recipe are covered with a sticky caramel coating and then sprinkled with a dash of flaky sea salt to make the overall flavor as sweet and delicious as possible (see also "How To Make Hawaiian Sea Salt And Palm Sugar Caramel"). If you’re a little short on time and want to make use of some leftover pecans in a fun and creative way, these candied pecans are the perfect recipe. 12. Apple-Honey Pecan Muffins When muffins are toasted, they already gain a slightly more crunchy texture than usual, so by adding in a few pecans, it adds even more crunchiness and a nutty aroma to the overall taste, not to mention the honey and apples help to give these muffins a very light and refreshing taste that goes down so well in the warmer months. 13. Pecan Brie Brulee If you want a snack that’s a little saltier but still offers that nutty taste and texture from the pecans, this brie brulee recipe is made up of a medley of different ingredients to make each and every bite and explosion of flavor, especially due to the chile past which is layered across the bread (see also "How To Make Cherry Beer Bread"). On top of this, these small and bite-size snacks can be made in no time at all, making them the perfect treat to serve up at a party while they’re still warm, or even just as a late-night snack when you want something small but still very satisfying. 14. Mini Pecan Monkey Bread Loaves If you’ve never tasted monkey bread before, it is known for being soft, sweet, and sticky and consists of very small balls of dough coated in butter, sugar, and cinnamon. When you sprinkle a few toasted pecans over these loaves, it creates one of the most delightful bitesize snacks that you can make in just a few minutes. Ginger is also used in this recipe to add a tiny hint of spiciness to the overall flavor, making for an incredibly unique taste that really does need to be tasted to be believed. 15. Butter Pecan Sundae When used as part of a sundae, pecans help to add some much-needed texture to the creaminess to give you something to chew down on, and since it can be whipped up in just half an hour, you won’t want to miss out on preparing this recipe when the temperatures start to rise. Summary If you’re looking for an easy way to include some extra pecans into a delicious and fulfilling recipe, these are 15 of the tastiest that you need to try out for yourself today. https://www.youtube.com/watch?v=jFbVjrn1PPE #food #foodporn #foodie #instafood #foodphotography #foodstagram #yummy #foodblogger #foodlover #instagood #love #delicious #follow #like #healthyfood #homemade #dinner #foodgasm #tasty #photooftheday #foodies #restaurant #cooking #lunch #picoftheday #bhfyp #foodpics #instagram #healthy #chef Read the full article

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thedisneychef · 1 year

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When A Recipe Says Beat What Does It Mean

I'm sure we've all been in the kitchen, looking at a recipe and wondering what it means when it says 'beat'. Does this mean whisk? Whip? Stir? It can be confusing! In this article, I'll explain exactly what it means when a recipe asks you to beat ingredients. No matter your cooking level or experience, understanding instructions is key for any successful dish. So let's get into it - read on to find out what beating really means in the world of recipes. What Is Beating? When a recipe says to beat, it generally means that you should use one of several different mixing methods. Beating is a stirring technique used for combining ingredients together quickly and evenly. It can involve using either an electric mixer or just a fork, whisk, or spoon. The main purpose of beating when baking is to incorporate air into the mixture so it will increase in volume during baking and make lighter cakes, cookies, and other baked goods with a finer texture. Beating also helps mix all the ingredients together thoroughly while ensuring that they are evenly distributed throughout your batter. It's important to note that there’s no single right way to do this: some recipes may ask you to “beat until fluffy” while others might call for beating at lower speeds or even folding in dry ingredients instead. Regardless of which method you choose, be sure to follow the directions closely and adjust as needed if things don’t seem right. What Does Beat Mean In A Recipe? When it comes to baking, beating is an important step. It creates air bubbles which make the finished product light and fluffy. In a recipe, beat can mean different things depending on the type of cake mixture you are creating. For example, if you're making a cake that requires creaming butter and sugar together, then beating refers to using a wooden spoon or electric mixer to mix them until they become pale in color and creamy in texture. This process should take around 5 minutes but will depend completely on how quickly your chosen utensil moves through the ingredients. If you're whisking eggs for an omelette or meringue then beating means vigorously stirring with either a balloon whisk or hand-held electric whisker until soft peaks form when the whisk is removed from the bowl. Doing this helps incorporate air into the egg whites so that they stay nice and puffy when cooked. Finally, if you're mixing up a sponge cake batter then beating usually involves folding dry ingredients like flour into wet ones such as melted butter with a metal spoon, incorporating as much air as possible while doing so without overmixing; otherwise your cake might turn out dense instead of light and spongy! What Are The Different Types Of Beating? When a recipe says to beat, it means to use vigorous motions with an implement such as a whisk or electric mixer. This motion helps to combine ingredients and create air bubbles in the mixture which gives cakes, meringues and other baked goods their desired texture. There are several different types of beating that can be used when following recipes, each with its own purpose. The most common type of beating is called creaming. Creaming involves using a stand mixer or hand-held mixer to mix butter and sugar together until light and fluffy in order to make cakes more tender and flavorful. Other important folding techniques involve gently incorporating stiffly beaten egg whites into batters for added lift while blending methods like rubbing in work well when making pastries like scones, biscuits, and pie crusts. These various beating techniques help ensure smooth textures and even distribution throughout your baking project whether you're creating something simple like cookies or something complicated like croissants. Each method requires varying amounts of time, effort, and practice but once mastered they will result in delicious treats every single time! What Tools Are Used For Beating? I'm curious to know what tools are used for beating? I know whisks, electric mixers, spatulas, and bowls are all commonly used in the kitchen, but what about measuring cups, spoons, and pastry blenders? Do they all have their uses when it comes to beating? And what about hand blenders, food processors, mortar and pestles, stand mixers, wooden spoons, mashers, forks, balloon whisks? I'm so curious to know how each of these can be used for beating! Whisks I just love the sound of a whisk beating away! It's so satisfying to see ingredients coming together, as if I'm whipping up something magical. Whisks are essential when creaming butter and folding in other ingredients. They help create that light, airy texture we all enjoy in our favourite baked goods. When using a whisk, it's important to move quickly and evenly around the bowl - no ingredient should be left untouched! This ensures an even mix of your ingredients for results you can be proud of. Working with a whisk is like adding a little bit of TLC into every dish you make - and who doesn't want that? Electric Mixers While whisks are great for light and airy textures, electric mixers can really take your baking game up a notch. These handy tools come with mixing bowls that make it easy to combine all of your ingredients together in one go - no whisking technique required! You just turn the machine on and let it do its magic. Electric mixers can help you achieve the perfect consistency for cakes, cookies, muffins and more - without taking too much time or effort. Plus, if you don't have any experience creaming butter by hand then an electric mixer is definitely the way to go! So if you're looking to speed up your baking process while still getting delicious results, why not give an electric mixer a try? How To Beat Ingredients Properly Now that you know the tools used for beating, it's time to learn how to beat ingredients properly. When a recipe tells you to "beat" something, it usually means brisk whisking or creaming butter until smooth and light. Brisk whisking can be done manually with a wire balloon whisk, though an electric handheld mixer is more efficient. It involves rapidly moving the whisk in circles around the bowl while incorporating air into the mixture. Creaming butter involves using a wooden spoon or hand-held electric mixer on low speed to make sure all of the lumps are gone and create a creamy texture. Butter should be at room temperature before being creamed so it mixes easily with other ingredients like sugar. Be careful not to overmix as this will result in too much air incorporated into your batter which can cause cakes to rise then fall during baking. When following recipes, always remember that proper mixing technique is key for creating delicious dishes! Whether its manual stirring, brisk whisking or creaming butter - take your time and get familiar with each method so you can gain confidence in your cooking skills and ultimately become a master baker! Frequently Asked Questions What Is The Difference Between Beating And Whipping? When it comes to baking, beating and whipping are two different techniques. Beating is the process of using an electric mixer or whisk to combine ingredients together until they’re well blended - think creaming butter. Whipping, on the other hand, involves adding air into a mixture by bringing the beaters up and down through it quickly. This is usually done with something like icing sugar where you want to create more volume in your recipe. So next time when a recipe says "beat", make sure you know what technique they mean! How Does Beating Affect The Texture Of A Recipe? Beating is an essential baking technique used to incorporate air into a recipe. This process helps create a light and fluffy texture in cakes, muffins and breads. When you beat ingredients together, it not only adds air but also blends them well. Different mixing methods can be used depending on the type of recipe being made; these include stirring, whisking, folding or creaming. Each method has its own purpose when creating desserts, so it’s important to know which one works best for your recipe! How Long Should You Beat Ingredients Together? Beating ingredients together is an important step when it comes to baking, and the length of time that you beat them for can make a big difference in the end result. Generally speaking, when hand mixing, you'll want to beat your ingredients together until they're evenly combined - this process usually takes around 2 to 3 minutes with a wooden spoon or rubber spatula. For recipes that require electric mixers like cake batters, beating times will be longer and depend on the speed setting used as well as what type of texture you are looking for; anywhere from 5-10 minutes is typical. Finally, if temperature matters (like with meringue) then you should always follow your recipe's instructions closely so you don't inadvertently under or over heat the final product. What Is The Difference Between Beating And Stirring? Beating and stirring are two popular mixing methods when it comes to baking. When a recipe calls for beating, you’ll want to use an electric mixer or hand-held beater to mix the ingredients together until they become light and fluffy. This usually takes 5 minutes on high speed with an electric mixer, though timing considerations may vary depending on the dish. Stirring is more of a gentle method that involves using either a spoon or whisk to combine ingredients until they're just incorporated no need to overmix! What Are The Benefits Of Beating In Baking? When it comes to baking, beating is an important step that has many benefits. One of the main advantages of beating ingredients together is aeration, which helps with rising time in cakes and breads. As you beat your mixture, air gets incorporated into the dough or batter allowing it to rise as it bakes, resulting in a lighter texture when finished. Beaten butter also creates a flaky pastry crust due to its structure throughout the layers. Beating can also help combine flavors by mixing ingredients more evenly than stirring alone. So next time you’re baking something take note of when a recipe calls for ‘beating’ so you can get all these great results! Conclusion In conclusion, beating ingredients together is an important step in many recipes. It helps to achieve the desired texture and incorporate all of the ingredients evenly. Beating can be done by hand or with a mixer, depending on what you're making. Knowing when to beat and how long to do it for will help ensure your recipe turns out perfectly every time. When it comes to baking, having a great understanding of techniques like beating gives you more control over the outcome of your dish. With practice, you’ll soon become a master at knowing exactly when each technique should be used, allowing you to create tasty treats that are sure to impress! Read the full article

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thebrokenscalecooking · 1 year

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dairyprodupper · 1 year

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Dairy Free Christmas Desserts

Christmas is a time for indulging, so why should those with dietary restrictions miss out? Dairy-free desserts can be just as delicious as traditional Christmas desserts and are often much easier to make. From vegan mince pies to coconut ice cream cake, there is something for everyone on the dairy-free dessert menu.

Even if you’re not dairy free, these inventive and flavorful recipes will give your holiday feast a unique twist! Plus, many of these recipes are also gluten-free and refined sugar-free, making them even more accommodating and healthy options for guests with food allergies or sensitivities. So enjoy this festive season without sacrificing taste or nutrition when you try one of these amazing dairy free Christmas desserts!

Dairy free desserts at Christmas can be just as exciting and delicious as dairy-filled ones. Whether your vegan, lactose intolerant, or simply looking for some new recipes to try out this season, these dairy free desserts are sure to tantalize your taste buds.

From creamy no-bake cheesecakes to fruity crumbles and tarts, there's something here for everyone. The best part? Many of these recipes require minimal effort! A few simple ingredients and a few minutes of your time is all that stands between you and a delicious dessert. Not sure where to start? Here are some creative ideas that will make even the pickiest of eaters happy:

1. Apple Crisp: Sweet, tart apples are coated in a crunchy oat topping for an easy-to-make dessert that can be prepared quickly. All you need is some apples, oats, coconut oil and brown sugar to get started.

2. Chocolate Fondue: Delicious dairy free chocolate fondue can be made with just three ingredients - dark chocolate chips, almond milk, and agave nectar! Serve with fresh fruit or pretzels for a festive treat.

3. Coconut Cream Pie: This Heavenly vegan coconut cream pie has all the flavors of traditional custard-filled pies without any animal products whatsoever. It's also gluten free and easy to make at home!

4. Fruit Crumble: Dried fruits such as cranberries, apricots and dates are combined with a crunchy oat topping for an easy-to-make dessert that requires minimal effort. Top with ice cream or coconut cream for a truly decadent treat.

5. Peach Cobbler: A classic Southern favorite made without dairy! This cobbler is bursting with juicy peaches and topped with a golden brown biscuit topping. Serve warm with vegan ice cream for the perfect finish to your meal.

6. Coconut Custard – this rich and creamy dessert is sure to be a hit with its subtle hints of coconut flavour. Simply whisk together almond milk, arrowroot powder, coconut cream and honey in a saucepan until smooth and thickened before topping with your favourite nuts or fruits.

7. Coconut Rice Pudding – this classic dessert is given a dairy free twist with creamy coconut milk and sweetened with agave nectar. Blend cooked rice, full-fat coconut milk, agave and a pinch of salt in a blender until smooth before transferring to an oven safe dish and baking for 30 minutes.

8. Raw Chocolate Fudge – melt together dark chocolate chips, almond butter, maple syrup and sea salt in the microwave before stirring in some crushed hazelnuts. Pour it into a greased tin then freeze until set before cutting into squares for serving.

9. Vegan Cheesecake – no Christmas would be complete without cheesecake! Make your own using soaked cashews, coconut cream, lemon juice and agave nectar. Simply blend all the ingredients together in a food processor before pouring into a greased tin and refrigerating until firm.

These delicious dairy free desserts will make this season even more festive and special. Whether you're looking for something light and fruity or rich and chocolaty, these recipes have got you covered! Enjoy!

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foodies22 · 2 years

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puzzlebanana · 2 years

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Vegan mac and cheese best thing i ever ate show

#Vegan mac and cheese best thing i ever ate show how to#

#Vegan mac and cheese best thing i ever ate show mac#

I added a pinch of pumpkin pie spice to add some warmth and spice as well as an optional pinch of red pepper flake for some heat. Once your pumpkin is roasted, it’s time to make the sauce, which is a simple mixture of ingredients like sage, garlic, nutritional yeast, almond milk, and vegan parmesan cheese. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior.

#Vegan mac and cheese best thing i ever ate show how to#

I even show you how to roast a pumpkin so you can impress your friends and family with this from-scratch meal. Nutritional yeast is key, in addition to the grated potato. This easy pumpkin pasta requires just 10 ingredients and simple methods.

#Vegan mac and cheese best thing i ever ate show mac#

Our plant-based, pumpkin-infused version has all the comfort but without the dairy! How to Make Pumpkin Mac ‘n’ Cheese Then in 1937, Kraft released their boxed mac ‘n’ cheese and it quickly gained popularity because of its affordability. Keep the salad chilled until ready to serve. Pour the creamy sauce overtop and toss well to coat. Assemble: In a large mixing bowl, or pot you cooked the pasta, add the pasta, onion, bell pepper, carrots, celery, peas and dill. Or perhaps that it originated from a popular New England church dish called macaroni pudding. Dressing: In a small bowl, whisk together the ingredients for the creamy sauce. Serve immediately ( photo 4) or keep leftovers in a sealed container in the fridge for about 4-5 days. Add all the remaining ingredients and blend until smooth ( photo 3 ). Drain them and add them to a powerful blender ( photo 2 ). It’s thought that mac ‘n’ cheese was first introduced in the US when Thomas Jefferson brought back a pasta machine from his travels in Italy. Boil or steam the potatoes and carrots for about 20 minutes or until they’re soft ( photo 1 ). Turn heat down to medium and stir in creamed corn, cream cheese, ½ cup milk, 2-5 tablespoons buffalo hot sauce and spices. Saute onions for 5 minutes or until softened and slightly golden. Add the pasta, stir, and cook according to package instructions. Heat one tablespoon olive oil over medium high heat in a large nonstick skillet. Meanwhile, bring a large pot of water to a boil and generously salt. The 1 thing you'll hear from people who think they can't go vegan is they can't give up cheese. Drain and rinse the cashews and set aside. Let soak for 15-20 minutes, until very soft. The dish (named de lasanis) was made with squares of fermented lasagne dough layered with spices and cheese.īut maybe that’s not what you picture when you hear mac ‘n’ cheese? The dish has been modified in many ways over time! Place cashews in a heatproof bowl and cover with boiling water. Coming in joint first place with the big branded buy, this supermarket block of cheese also uses coconut oil to achieve its creamy texture. It’s believed that the earliest written recipe for a dish resembling mac ‘n’ cheese comes from a 13th century cookbook from southern Italy. Mac ‘n’ cheese is the ultimate comfort food! But where did it come from?

#Vegan mac and cheese best thing i ever ate show

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totallynatural · 2 years

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For aficionados of pumpkin pie, this pumpkin cheesecake is a wonderful substitute for classic cheesecake. This simple tiered holiday dessert has a rich, creamy cheesecake foundation, a layer of spicy pumpkin cheesecake filling on top, and a graham cracker crust. Every bite of cheesecake contains two flavors! Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Looking to change things up around the holidays? Instead of pie, consider a pumpkin cheesecake. This delectable pie will be the highlight of your Thanksgiving dessert table with its two layers of creamy delight.

Pumpkin Cheesecake Recipe The complete, step-by-step recipe can be found below, but here is a quick rundown of what to expect when making this well-reviewed pumpkin cheesecake:

To make the bottom layer, combine the cream cheese, sugar, and vanilla in a big bowl and beat until smooth. One by one, stir in the eggs. In a graham cracker crust that has been prepared, spread half of the batter over the bottom.

To make the top layer, combine the remaining batter with the pumpkin puree, cinnamon, cloves, and nutmeg. Gently whisk until combined. Over the initial layer, evenly distribute the batter.

Cook the cheesecake: Bake the cheesecake in a preheated oven until the middle is nearly set. Then, overnight refrigerate after allowing it to cool.

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aiweirdness · 4 years

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A big neural net reviews a smaller neural net's recipes

I’ve used various neural networks to generate recipes, to varying degrees of success. My earliest recipes were generated with char-rnn, which had to learn everything - spelling, punctuation, words - entirely from scratch. Its recipes were terrible (Swamp Peef and Cheese, anyone? Or Chocolate Chicken Chicken Cake?). Later when I started using GPT-2, I was using a neural net that had already seen a lot of recipes online during internet pre-training, and its recipes looked a lot more realistic (although not entirely realistic - there was that recipe for Black Forest Cake that suggested pouring the batter into a toaster, or the jello recipe that starts with “remove all internal rinds”).

GPT-3, an even more powerful text-generating neural net, has seen so many recipes during its internet pre-training that its recipes are boringly plausible. Bake its Black Forest Cake recipe and you’d probably actually get cake at the end, even if it’s not the best cake in the world. Its recipes aren’t funny at a glance, which is why I haven’t posted any of them - until internet linguist Gretchen McCulloch suggested that, rather than have GPT-3 generate its own recipes, I have it rate char-rnn’s recipes. Readers, it worked.

I prompted GPT-3 with two example recipes from allrecipes, each followed by 3 of their human-written reviews. Then, for the third recipe I inserted one of char-rnn’s recipes:

Chocolate Chocolate Cake

1 cup sugar 1/4 cup butter 1 cup margarine 1 cup cocoa 1 teaspoon vanilla 1 cup margarine 1/2 cup pecans, chopped 1 teaspoon vanilla 1 egg yolk 1/2 cup sugar 1/4 cup chopped pecans 1 cup sugar 1 teaspoon vanilla 1 cup cocoa 1 teaspoon vanilla

Combine flour, sugar, baking powder, salt, salt, and salt in a large bowl. Cook over medium heat, stirring constantly, until mixture boils and stiff peaks form. Add milk and cook until mixture is completely melted. Remove from heat and stir in sugar and sugar. Add eggs and vanilla. Beat until smooth. Spread in batter. Sprinkle with pecans.

Yield: 1 servings

And then I let GPT-3 add reviews. Would it mention the excessive lakes of vanilla? The complete lack of flour? The foolhardy reliance on the heroic efforts of a single egg yolk to hold things together?

oxtailsandturnovers Rating: 5 stars 03/04/2007 delicious chocolate recipe!!! and the perfect balance between cocoa and chocolate. and they sure were LONGNECKS! big time rave here. lazy w birthdays w friends and family, try this recipe for something chocolate sweet the ppl will talk about over and over.

AKEMIYUNA Rating: 5 stars appraisal 12/03/2008 Excellent for the kids Halloween party. Everyone got so thrilled by seeing something new on Chocolate in sponge. He even likes nuts separately but it will taste good..

BYOMFYABF Rating: 2 stars 10/01/2008 I could only give it a 2 as I had to make changes to it due to ingredients I had. First, I used Dove Dark Chocolate cocoa instead of Hershey's, no nuts, and the mashed bananas and caramel topping were a must. I did use coffee instead of the hot water, and dark margarine instead of regular, therefore I could not use light whipped cream, but I made homemade whipped cream. It had WAY too much flour in it, but i guess it could have been me measuring heavier than I should have. I also only used 2 cups of flour. it was my first bundt cake, so it was huge!!!

Here’s another batch of reviews, this time of a more chaotic char-rnn recipe:

Simple Soup Alaborate Soup Pie

6 each chopped white perserves; ** (optional but ring) 1/2 cup chopped fresh marjoram 1/2 teaspoon dried thyme 1/3 teaspoon salt 1/2 cup thinly sliced onion 1/4 cup onion (chopped) 1/2 teaspoon garlic; minced 2 small carrots 6 can dry white wine 1 tabasco sauce 1 tablespoon sugar 1/2 cup flour, whipped topping 2 tablespoon chili powder

Marinate: Serves 4. Whip and short under boiling. Add the sliced mushrooms and peppers and stir to coat. Stir the sugar and carrots. In large bowl, beat the egg to make a 1 1/2 tablespoons of the flour. Add shanks and stir it well. Spoon into a frying pan before serving.

Recipe By : DonajehLi Koubmanda

Yield: 8 servings

JEFFREY97389 Rating: 2 stars 03/03/2006 Even though everyone said this was great, I thought it was just 'OK!' The perserves gave a strange flavor to the sauce.

MATTJANDTRACER Rating: 2 stars 01/02/2009 This recipe sounded good. When it came out it tasted a bit like a casserole and not a stew. I used venison instead of deer and pork. I liked the way it turned out, but it wasnt very French.

Hammy Rating: 5 stars The g iving this as a gift as it takes about 10 less minutes but using American cheese and not blended with parsley flakes, lime-flavored gelatin, which is my husband's favorite dish from SuperValu. Just happens to be the creamy sauce. Don't worry about a pie crust.

In fact, the more chaotic the char-rnn recipe, the more chaotic the reviews tend to be, as if GPT-3 has picked up on the chaos and is trying to somehow produce reviews that could plausibly be written by whatever weird humans are visiting this mangled recipe website.

Geilded Peanuts & Crabmeat Basil

3 beef, boneless chops, or thyme, 1 lamber and flince of fresh diced in diagonal 1 parsley 2 large leeks (for garnish) 3/4 teaspoon sesame oil, seeded and peeled 1 any jeans'l-tortilla 1 pepper or cinnamon 1/4 cup baesly pinto beans. (Crushed and thawed; minced fine you recipe) 1 tomato base 1 fat in the last 5 inch plates 1 garlic clove; crushed 1/4 cup dijon mustard

In a large bowl set aside. Remove the sides from the heat and saute with a fork and cover and cook on Low for 6 to 6 hours.

Yield: 6 servings

Morales Rating: 0 stars 03/30/2008 I had high expectations for this recipe, but it was an outright flop. I don't know if the measurements were somehow incorrect or what, but I ended up with a watery mess that certainly wasn't crab salad. My girlfriend, who is a new chef liked it fine, but I really wish that the recipe didn't claim that it made six servings when it really made enough for one, if that's what we were going to call it.

Carole Rating: 5 stars Glorious sobs! This recipe will be delicious for a minumum of 1½ Hours to maximum 2½ hours Time to bring lots of fresh sized potatoes in the house or grow in the age may become quite famous

Amanda Rating: 3 stars 11/13/2009 My friend is having a birthday party and will celebrate with Camping. She's in charge of the dishes and wanted to serve food at the campfire. I'll 10th grade, my easy information for her party. It will not sound strange anyway test this task with a note to work rationally.What to take trees, portable tables for chairs, the main meal, food. I personally love the taste of it but has anyone seen a shepherd (wasn't any spices), oysters. It is sufficient

It does kind of make sense that GPT-3’s recipe reviews aren’t directly complaining about the utter weirdness of char-rnn’s recipes. Probably very few of the recipe reviews in GPT-3’s training data involved baffled complaints about nonexistent or repeated ingredients, or apocalyptic levels of recipe failure. So GPT-3 has learned that even the critical reviews tend to fall within a certain sentiment range. It’s interesting that it tries to emulate char-rnn’s primitive neural net glitchiness - I’ve noticed before that GPT-3 seems to be capable of pretending to be a much simpler neural net.

Subscribers get bonus content: After generating a few reviews, GPT-3 would sometimes go on to generate new recipes (such as “BBQ Cheeseburger Salad” which contains lime jello, whipped topping, and sliced black beans). It may have been deliberately trying to make them terrible to fit in with char-rnn’s recipes.

Speaking of AI-generated recipes: there are some absolute disasters in my book on AI, You Look Like a Thing and I Love You: Amazon - Barnes & Noble - Indiebound - Tattered Cover - Powell’s - Boulder Bookstore

#neural networks #gpt-3 #char-rnn #recipes

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linked-heroes · 3 years

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A silly question! Since you mention that you studied to be a Patisserie, Right? What do you think The Chain's favourite treats would be? Or from more and less likely to have a sweet tooth.

Bonus: Reader purposely gives a tiny cup of sugar water to Hyrule. He finds it funny and will take very small sips just to amuse you!

I did! I graduated back in December of 2016! (*internal screams of wtf where did the time go*) this is hard tho because there are so many types of pastries and the like out there and all vary in taste and sweetness etc. I only know/recall what I’ve done and like the most. So I am a little limited in my options for each link. But I’ll give it my best shot

Now, let’s say the laws of many things don’t exist, and that they all have access to the same types of pastries and sweets that we do in this day and age:

Time I can see liking for natural fresh things. He grew up in the forest where I’m sure they had fruits and vegetables and fresh ingredients. He also probably never had sugary sweets and candy until he left the forest. And when he did, I see him going hog wild and overeating candy until he’s absolutely sick of it. So sick of it that it’s a long time before he eats anything sweet. He likes subtle, gentle types of sweet, so I picture his favorite treat being a fruit tart. Creamy, delicate and smooth but sweet from the fruit, even sharp or tangy depending on what fruit is used.

Warriors i think doesn’t care for sweet as much either. And with his busy workload (especially during the war) coffee was his friend. So I think his preferred dessert is tiramisu. It’s smooth and creamy, spongy cake, subtle sweet, and bitter coffee flavor altogether.

(At this point I lost my thoughts for explanations for the rest mostly and motivation got kicked by other ideas. So sorry for the shorter answers for the others)

Legend would like cheesecake I think. It’s a rare dessert in Hyrule. So I think he was able to try some while out adventuring in another country.

Twilight obviously likes pumpkin pie (or any pumpkin dessert really)

Sky would like cake I think. A common dessert that can be simple or complex in its flavors and ingredients.

Four eats cinnamon rolls…..he’s a cannibal.

Wild likes tarts. Especially his. He can make many kinds of desserts, but so far his favorite is tarts. Because they can be any kind of tart and filling. As savory or sweet (or not so sweet) as he would like.

Wind adores cookies. Mainly his grandmas cookies. No one makes them like hers.

Hyrule, well he’s a fairy. And they love sugar. So our fairy child has the biggest sweet tooth ever. Unfortunately his hyrule lacks resources and is failing, so most crops and items are hard to get. Especially for exotic things to make desserts and candy. So when he can eat sweets? He goes a little crazy. Loves trying new desserts and is determined to eat every dessert at least once. Sugary things that he can get easy access to tho are fruit juices and sugar water. The boy has even straight up eaten sugar cubes (he loves them so much! Probably one of his favorite sweets out there actually!) but if I had to say his favorite dessert that he’s been able to have?? It would be brownies. Gooey, chocolatey, warm delicious brownies

I’m so bummed and sorry my brain failed on me for more details for some of the links. But I hope you like this anon!

Also, I love that bonus. He would so do that and it’s adorable

#anon #anon ask #loz links #loz hcs #legend of zelda #loz #star writes

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ofcloudsandstars · 4 years

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Happy Yule!

I have plans to cook a nice Yule Feast tonight for my family and I, but I don’t really know what to do beyond that. I know that I don’t have to do anything if I don’t want to or don’t feel up to it, but I genuinely enjoy doing activities to celebrate the Sabbats and such. Any suggestions?

Also, I had really vivid dreams last night. I don’t fully remember them but I get bits and pieces and it’s just very odd. They were so fantastical and there were definitely elements of survival, overcoming difficulty and obstacles, even a concept of like war in some ways, and it was full of magic and mysticism and fantasy themes. It was very intense, and as I’m waking up, I am definitely noticing it affecting the tone and emotions of my day.

sorry if this is weird but first of all you are really beautiful

secondly I agree that cooking at least 1 nice dish really makes the day. It’s just any other day we really don’t have themed dinners so it kind of makes it more special.

When planning feasts I take into account how many people I am serving and dietary restrictions so if it’s a feast for myself I usually think of like 1 main dish including some veggies and a dessert since I can’t eat too much alone (I’ve tried and ended many sabbats with stomach aches lol). If it’s family/friends gathering then it’s usually like 2 veggie dishes, usually 1 being cooked veggies, another being a salad of some kind or for the colder months a puree like mashed potatoes, a meat main or if they are non meat eaters then a casserole bake of some kind and then I love baking for dessert cause it fills the house with a nice smell.

For yule’s 2 veg dishes you can do like roasted parsnips and brussel sprouts with rosemary and pine & mashed potatoes (add truffle and/or cheese if your fam eats cheese). Everyone likes 1 whitish veg with cheese on it for this time of year for some reason like maybe it’s the visual of it being wintery. In England cheesy cauliflower is like a staple for food this time of year.

Then for a main you can do a roast with red wine, chopped shallots and butter. If you guys do not eat meat then maybe something like a mushroom pot pie. I think you can get vegan puff pastry from a super market and just roll it out on top of a pie dish with sauteed veggies and mushrooms and voila lol. I think it’s the same vibe for mushroom wellington but I’ve never attempted at making a wellington in my life (let alone knew what it was until I moved here) but it looks like a nice filling vegetarian/vegan main dish for yule. (It’s basically a ‘meatloaf/veggieloaf’ wrapped in puff pastry). An even easier thing you could put together could be a veggieloaf and add some seasonal sauces on it and make it super buttery and full of spices.

Depending on how much you like to cook and how much work you feel like doing you can either get a nice yule log at the market (they usually have some good creamy ones) or if you know a nice bakery by you check if they have any. Yule Logs can be sooo incredibly good, super easy to dish out at the end of the night and have with some icecream. If you can’t find one nor feel like buying it, you can toss together some red velvet cake. It’s the easiest festive cake I can think of that will be nice to put together next to all the food you’ll have to cook. Either red velvet (which is just a red chocolate cake with cream cheese lets be honest haha), a black forest cake (chocolate, cherries and cream) or a ginger bread cake depending on your preference. You can find the mixes ready made or if you have the flour, sugar, baking powder, eggs, oil and milk its not too hard to make the batter for a plain cake and add the additional flavorings/colorings after. Alternatively you could end the feast with an array of cookies and hot chocolate since this holiday is big on cookies. Cookies can take way more effort to put together but they are a chance to be creative, combine arts and crafts with food and definitely make the house smell incredible.

Another dessert idea is a sugar pear tart (get yourself the roll-out pastry and save yourself the time), it can be really easy to put together cause all you have to do is chop some pears and put them in a bag to soak with sugar, spices and wine. Let it sit for a few hours (probably as you cook the other stuff) then just throw the pastry over your pie-tin, add some jam to the bottom if you have any and line up the pears inside and bake for like 30min.

Also I don’t know if your family enjoys drinking but maybe dishing out some mulled wine before the food can get them feeling festive and build up an appetite for the food to come. You just got to simmer some red wine with spices and sliced fruit. (It’s like a hot sangria haha). Alternatively there’s a lot of festive easy drinks you can toss together if they would like a cocktail like gin + cranberry and ginger ale will taste like a holiday candle. Whiskey + Ginger beer and cinnamon will work amazingly too. White Rum + Eggnog will go great for sweeter and creamier drinks, just add some simple syrup to the mix to smooth it out (or apply like light amounts of rum cause it could overpower the eggnog). Anyway if your family already has ~the liquor cabinet~ maybe see if there is anything in there you can turn into a festive drink or just get some mulled wine going.

Also about your dreams it’s interesting you brought up war cause I definitely felt that vibe. Your dreams sound really insightful though. I am working on my 2021 year spread right now and there is some intense themes but that also could be cause of my Saturn Return is this year :/

Anyway I hope you have a great Yule! It’s wonderful that you are cooking for your family.

#yule #une-satinsilhouette #recipe #ideas #food

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mangoesandpalmtrees · 11 months

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thedisneychef · 1 year

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When A Recipe Says Beat What Does It Mean

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cela-astral-projection · 4 years

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I'd never want once from the cherry tree 'Cause my baby's sweet as can be She give me toothaches just from kissin' me

18+ under the cut, I guess. Nothing really happens. An abundance of caution.

Muriel pushed the door open from the bedroom, still exhausted. It was evening, and he'd been in and out of sleep most of the day. Demanding solitude.

He would do this from time to time. Asra and Celeste took turns, being close at hand, but allowing him his space. This had been a particularly rough patch. They were patient with him. They didn't demand anything. They were simply available to him, willing to cater to his every whim. He just wouldn't ask for anything, buried deep in himself.

Generally, these spells would last a few days. But this was going on far longer than usual, and it had taken a turn towards the frightening. He looked gaunt. Paler. Sickly. On such a big man, it was very striking. He barely ate, and when he did, it was simply fistfuls of the candies and sweets he managed to grab and hide in the darkened bedroom, leaving a rat's nest of jewel-toned wrapping wadded up on the bedside table.

Asra had dealings in town that he simply could not put off another day, so she had been left in charge. It was a simple enough task if emotionally taxing, seeing the one they loved in such pain.

She kept herself busy, cleaning, cooking, keeping Inanna occupied so she didn't tear the bedroom door apart trying to get to him. Feeding the chickens. Hell, she'd even chopped wood, which was a task that usually sent Asra and Muriel running from the house after her, not entirely confident in her abilities to wield a giant ax, to her annoyance. She had managed to get away unscathed, she was proud to say.

The Muriel situation had come to a point where simply letting him be was untenable. She had to try something, but it had to be subtle enough to not spook him. Like coaxing a stray cat with cream.

She sat at the dinner table, alone, reading. She knew how to build one hell of a fire, that was for certain. She hadn't quite figured out moderation when it came to that. The room was much too warm, so she had opened a window, cool air pouring in to even out the intense heat from the fireplace.

At Muriel's seat, there was a large bowl, steaming. A thick piece of bread on a plate at its side. In the center of the table, a beautiful golden pie, with deep red juices seeping out from cracks in the flaky crust. His stomach growled.

She looked up at him over the top of her book, smiling.

"It's hot." He said, low, eyes fixed on the pie. He was salivating.

"I know. Sorry. It's better over here by the window." She replied, quiet. "Come sit with me. I'm lonely."

He sighed, torn. He just wanted to go back to bed. But he was so, very hungry. "I'm...just tired." He did start across the room. Short, cautious steps.

"I know you are," she said, with a nod. Her eyes were soft, as was her tone. She closed her book and laid it down. "I made dinner for you."

It smelled incredible. Everything. The yeasty, sweet-smelling fresh bread. The rich, garlicky, herbaceous broth in the bowl. The scents were overwhelming. He hadn't felt such hunger pangs since he was small.

But, his attention was fully on the dessert. He was a sucker for anything sweet. She knew some of it was that the sugar gave him temporary relief. Comfort. But it didn't last. It wasn't sustainable. He would ride the high for an hour or so, especially now that he wasn't eating normally, then crash.

"I'll...just take a slice of that and go back to bed." He said, short, moving to the cupboard to grab a plate.

"Oh...no, sorry. It's still cooling. I got started on it late. It's still too hot. I want it to cut well." she replied, standing. Apologetic. "Please, you can have as much as you want once it's good and cool. You'll like it better, I promise. I spent all that time pitting the cherries...I just want it to be right."

He pulled a face. "How long?"

"It's hard to say. It's really warm in here. If I move it to the windowsill, maybe an hour or so? Can you wait that long?" She leaned across the table to collect the pie plate. She was wearing a sheer, loose tunic. When she bent, he could see straight down her shirt. Heavy breasts hanging. She looked up at him, biting her lip.

"I'll...wait." he nodded, swallowing hard. He was starving. Absolutely famished. In more ways than one.

She collected the plate and righted herself, crossing to the window and making sure the plate was seated securely. Her bargaining chip. It seemed to be working.

He sat heavily in his chair, hands folded between his knees, not looking at her. She watched him for a long moment. Come on. Eat it. Her mind pleaded, trying to reach him. But, he didn’t move.

She sighed, and grabbed her chair, pulling it around to his side of the table, sitting in front of him. He straightened and turned, startling. She caught his wrist. "You're tired. Let me take care of you, okay?" she pleaded, staring straight in his eyes. Not a suggestion. A requirement.

He tensed. "I don't need you to take care of me," he said, pressing his lips into a line.

"I need to take care of you. It's my problem...Indulge me." she countered, squeezing his wrist affectionately before releasing it, the corner of her mouth turning up.

He huffed. "Celeste..." he whispered, frustrated, exhausted. Too tired to argue.

She turned to the table and picked up a spoon, dipping it into the soup. She had taken care that it would be nourishing, but not too rich. She wasn't sure if he could handle anything too heavy at this point. More flavor than substance. She brought the spoon to her lips and blew cool breath across the surface, and then to his mouth.

He didn't open his lips. An eyebrow raised, annoyed. She mirrored his face, not relenting. He rolled his eyes and allowed her to proceed, and she pushed the spoon in.

His eyes fluttered closed, and he relaxed. It was warm, smooth. Coating his tongue. Bone broth, butter, vegetables, garlic, herbs. It was creamy, fatty, but still thin. It flowed down his throat.

"Is it okay?" she asked, studying his face.

He made a quiet noise of approval. "Everything you make is good," he said after a moment.

She took another spoonful and repeated the process. He took it, a bit more eager. She leaned in and kissed the corner of his mouth. "I'm glad you like it."

They sat like that for a long while, until the bowl was mostly drained. They went slow, her constantly checking in. Making sure that it wasn't too much, too soon.

She broke the bread in her hands and raked it through the liquid that clung to the bowl, bringing small bites to his lips. She ran one hand over his stomach, soothing circles.

When the food was gone, he opened his eyes. Celeste, smiling up at him.

"Is there more?" He said, looking over at the empty bowl.

"If you want it, of course." She said, sweet.

"What about you?" he asked. Another of his hangups. Scarcity. The illusion that there wasn't enough. From years of there not being enough. For making sure that Asra was taken care of before himself. The days when his stomach felt like it was eating itself. Stolen food. Threats on all sides. Food as payment for services rendered.

"There is enough. There will always be enough," She said, raising her hand to cup his cheek in her hand, running her thumb back and forth, looking in his eyes. "Asra is coming home with more food in the morning. Take whatever you need. There will always be more."

He leaned forward and rested his forehead against Celeste's, breathing deeply.

She ran her hand into his hair. It was lank, greasy. Too long. She had always liked long hair on him, but as Asra had once told her, equally disappointed, "He looks like the Scourge of the South. He doesn't like letting his hair get that long anymore. Too bad for us...It’s gorgeous, isn’t it?"

He smelled musty. Like old sweat. It was a smell that came often on her impoverished patients. Those suffering from mental illnesses. Unwashed. Stale. She hated it on him. But, her face didn't betray her. Years of training had hardened her against that. There was no excuse to make someone feel less than, or unclean.

She kissed him. Soft, sweet. Unafraid. He pressed his lip against hers. Still weak. Still tired.

He wanted her. He wanted to sleep. He wanted to eat.

After a while of sitting quietly, she moved to stand, preparing him another bowl. She sat it on the table, then leaned down to kiss his cheek. "Eat this for me. I need to boil some water and change the bed."

He nodded, turning towards his meal, eating in silence. She set to her task, putting on a pot to boil, then going to the bedroom, looking over her shoulder when she got to the door, biting her lip. He still worried her, but at least it was some progress.

She made quick work of the bedroom, stripping the bed, throwing a couple clean blankets down. She cast a spell to dispel the gloom and grime that clung to every surface. She cleared away the discarded trash that he left on the bedside tables and gave everything a once over. She looked around. This felt better. Cleaner. Good enough. She could do more, later. She grabbed the washbasin from the dresser, and a soft cloth and fragrant, luxurious soap. A gift from Nadia.

When she returned, the water was steaming on the stove. Muriel was still eating. Taking slow bites.

She ladled water into the washbasin. She dipped her elbow into the water. It was quite hot, but he ran hot, and she was nearly immune to the heat herself, having had to scrub with it so often in medical practice. She lifted the basin, and made to place it on the table, in arms reach, but out of Muriel's way. She ran her finger along the rim, enchanting it to stay warm.

"I'm going to clean you up a bit if that's okay? You can take a bath later if you want. I think this will help you feel a little better in the meantime."

He stopped for a moment, contemplating. He really didn't want to be fussed over, but...he knew she wasn't wrong. He nodded, silent.

She dipped the cloth into the water and wrung it out. She put the bar of soap into the bundle of cloth, massaging it until it frothed. Cedar. Sweet Citrus. Eucalyptus. Good job, Nadia.

Celeste moved behind him, brushing his hair over his shoulder. The cloth was brushed lightly over the back of his neck, his shoulders. Gentle pressure. He moaned a bit. It felt incredible. Warmth pricking at his skin, followed by a cool breeze across the damp trails left behind. He was hunched over his bowl. Never one for excellent posture on his best day. It made for easier work tonight. She worked diligently.

Even now, like this, he was magnificent. Powerful.

She remembered the first time she recalled...running into him, outside the shop. With his curse, it was a hazy memory at best, but she did remember something. Him, all mystery and darkness, delivering an ominous warning. She remembered not really giving much of a damn about the warning, strange as it was. Everything then was strange, so that wasn't exactly new news.

All she knew at that moment was that she was going to climb that big tree some fine day. He was the first man, since waking up in Asra's arms three years prior, that had stirred something that voracious in her. He inspired a Volta-Esque hunger in her. She liked to blame Asra for that, teasing. Giving her half a heart that already belonged to some tall, dark, handsome stranger. She never stood a chance.

Once she had finished his back, she peered over his shoulder. His bowl was empty again, and he just sat, enjoying her ministrations. Quiet.

"Will you take off your pants? I want to get your front, too. If you want me to?" she inquired.

He took a shaky breath, color flooding his cheeks. He turned to look up at her, unsure.

She gave a quiet chuckle. "Oh, please. It's nothing I haven't seen a thousand times before. Let me do this."

He sighed and stood up, shaking his head, hands at the waist of the drawstring, soft trousers. He unknotted the tie, sliding them slowly over his hips. "You don't have to do this."

"Oh, trust me. I want to. Give me an excuse to get my hands on you. I'll take it." she teased gently, watching him.

The garment fell away, leaving him exposed, and he kicked it roughly aside, going back to sit, turning the chair away from the table. He couldn't quite meet her eyes, still blushing.

She refreshed the cloth and moved to kneel in front of him. She started at his collarbone and moved down. She focused on her task, though it was...difficult. She was used to being in the position in front of him. Usually, her job was a bit different. But, until he was clean, that particular prospect was a bridge too far. Though, he did seem to be stirring a bit under her touch. She bit the inside of her mouth, not hard enough to draw blood, but hard enough to keep her sober.

Her hand moved to his abdomen. Each defined abdominal muscle. A line of dark hair, all trailing to his cock. Gods. This was going to be a problem. It had been a while since he’d let her get this close. She cleared her throat, her own cheeks flushing, heat pooling in her stomach. "I...think I should let you handle that. I'm going to get your dessert. It should be ready." she said, patting his thigh, then placing the cloth in his hand, pushing herself up, moving to grab a crepe spade and plate from the cabinets.

He watched her as she moved away. He could feel himself smile involuntarily. He had always had trouble accepting that she found him handsome, but after this long, he knew she did. The fact that he could be this low and still elicit that reaction from her did cheer him a bit. He turned to refresh the cloth with soap and water. He would be thorough. He didn't know what he would be able to manage. But, he promised himself, he would have her tonight, in some capacity or another.

She moved the pie to the countertop and cut in. It had cooled and the juices had set. The flaking crust crunched and splintered as she moved the wedge through. She breathed a purely Epicurean sigh. It sliced cleanly. No gapping between the crust and fruit. The sweet fluid did drip, viscous. Exactly what she wanted. She said a silent prayer of thanks. They didn't always turn out this perfect.

She plated the slice and took a moment to admire it, before picking it up, grabbing a fork, and moving to the sitting area. She took a seat on the pile of furs on the far side of the room. Muriel's preferred place.

He watched her as she went, finishing his task. He tossed the rag in the bowl of water and stood, following after her. He stood over her, glistening in the firelight. "That's mine, right?" He said, jerking his chin towards the plate in her hand.

She smiled up at him, tilting her head to the place beside her. "I think you've earned it."

He climbed onto the pile, lounging at her side. He made to take the plate from her, but she pulled back. He furrowed his brow, confused. She sliced through the pie with the fork and brought it to his lips. He huffed a bit. "Really?" he said, incredulous.

"Mmm-hmm. Grant me this one last indulgence. Then, I'll stop infantilizing you and treat you like the man you are. Promise." She winked.

He opened his mouth, and she placed the bite on his tongue. His eyes closed and his head lolled back, groaning. The crust was delicate, airy, with a crackle. It nearly melted in his mouth. He could taste the butter. The filling rode the line of being almost cloying, honeyed, but that was cut through by the tart freshness of the cherries and a hint of orange. He chewed, slow. When he swallowed, he swore. "Oh, fuck me."

"I will, but you have to tell me what you think of the pie first."

#this got long #reader x muriel #apprentice x muriel #muriel #the arcana #depression #super super slight feederism #like it's not really a thing #cut because he lost his pants #fanfiction #arcana #food related trauma #mc #oc #oc apprentice #apprentice celeste #celeste

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