#Squash Purée

[paulpingminho]

[capetowncapers]

I should Not have to work for a living I should Not have responsibilities. The only thing I should have on my to do list for this week is to make butternut squash pasta and enjoy it curled up all cozy in a blanket.

[zuble]

set my decorative gourds on the floor to clean the windowsill, and petrie booked it to the pumpkin. guess i’ll have to feed it to him later.

[emotionalsupportdman]

me, chopping up squash to roast to have with dinner: ohohohoho look at me being a functioning adult ☺️☺️☺️☺️

me, after taking a bite of roasted squash: eughghugh bad texture bad bad badbad bad

[shoku-and-awe]

A pumpkin dessert in the spring? Very unusual!

The label says that it has a rich kabocha flavor but honestly that's underselling it. I found it a little overwhelmingly vegetal initially—almost like a sweetened squash purée—but then I started mixing in the bitter caramel sauce on the bottom and it suddenly became *very* tasty. And it's pretty low calorie, with a bit of fiber, and it's very creamy but didn't give me a stomachache. Good dessert!

[najia-cooks]

[ID: A bowl full of a saucy lentil dish with a curved green chili for garnish. End ID]

العدس / L3des (Moroccan lentils)

Cumin, paprika, turmeric, and ginger complement the earthiness of the green lentils in this flavorful, filling dish.

This recipe is for a common, basic Moroccan home-cook preparation of lentils; other preparations also include diced potatoes, sun-dried cured meat (al guedid or al qadid / الݣديد or القديد), dried meat cooked in oil (al khli3 / الخليع), or squash.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

2 cups (375g) green lentils, soaked in cool water for about 40 minutes

1 large yellow onion, grated

4 cloves garlic, grated or chopped

1/2 Tbsp ground turmeric

1/2 Tbsp ground ginger

1/2 Tbsp cumin seeds, toasted and ground

1 tsp black peppercorns, toasted and ground

1/2 Tbsp ground sweet paprika

1 Mediterannean bay leaf (laurel)

1 tomato, peeled and grated (about 1/2 cup)

1 Tbsp tomato paste (optional)

One bunch (1/2 cup) flat-leaf parsley

1 1/2 tsp salt, or to taste

1/4 cup extra virgin olive oil

1 1/3 cup (800mL) water

Ground roasted cumin, paprika, or cayenne pepper, to serve (optional)

Instructions:

1. Pick over lentils for stones or other debris. Soak them in enough cool water to cover.

2. If using whole spices, toast black peppercorns on medium in a dry skillet for a few minutes until fragrant. Set aside. Toast cumin for a minute or two until fragrant. Allow spices to cool. Grind peppercorns and cumin with a mortar and pestle or in a spice mill.

3. Quarter and grate the tomato flesh-side-first, leaving the skin behind. You can also peel the tomato by placing it for one minute in just-boiled water, then removing its skin (if skin does not come off easily, soak for another minute); then purée it in a blender. Grate the onion and garlic, or pulse in a food processor.

4. Heat 3 Tbsp oil in a large pot on medium. Add onion, garlic, bay leaf, and parsley and cook, covered, for 2-3 minutes.

5. Add spices (turmeric, cumin, pepper, and paprika) and sauté until fragrant, about 30 seconds.

6. Add the tomato. Cover and cook for another 3-4 minutes.

7. Add the lentils and water. Bring to boil on high, then lower to a simmer. Cover and simmer until the lentils are tender, 25-30 minutes. Stir in the remaining 1 Tbsp of olive oil.

8. Simmer, uncovered, until the desired consistency is achieved. The dish should be very saucy, like a stew.

9. Add salt to taste. Serve with olive oil, sweet paprika, cumin, and cayenne pepper at the table to top. Pair with a crusty bread, such as khobz.

Spice profiles vary somewhat for this dish, but typically include turmeric, ginger, and black pepper. Paprika and/or cumin are often added; sometimes, coriander or bay leaf is added as well.

Cooking methods also vary significantly. Some preparations cook a selection of the ingredients in oil before boiling, as I have called for; others add all ingredients to a pot and bring them to a boil together.

[alwaysjustjay]

Butternut Squash Ravioli

Pasta stuffed with a butternut squash purée, in a brown butter, sage pepper sauce.

Recipe Information:

Menu Category - Dinner

Required Ingredients - Egg, Flour, Herb, Pumpkin

Prepped Ingredient - Dough

Skill - Gourmet 4

Serving Sizes - Party, Family, Single

Restrictions - Vegetarian-Safe

Compatibility - Base Game Compatible, Simple Living, Dine Out Restaurant Menu, Group Cooking, Home Chef Hustle

*Requires the current version of my food enabler mod*

Early Access - Download Here!

Public release October 1st!

@sssvitlanz @maxismatchccworld @emilyccfinds

[echo-goes-mmm]

Moonflower #3

Masterpost

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Warnings: fear of non-con (brief) 

He was already awake when the knock came. Kit opened the door.

“Her Majesty wishes you to join her for dinner,” said the servant.

“Yes, sir.” Kit closed the door behind him. A guard was posted nearby, and how long had he been there?

He followed the servant, keeping his eyes down. There were so many people in the halls, and all the eyes on him made him feel even smaller than usual.

It was a good thing he had time to nap, because the walk was long. He couldn’t keep track of all the turns and staircases.

Eventually they came to a large room with a long table, not unlike the ones at revels. But instead of being laden with food and wine, it was very nearly empty. Only a white lace tablecloth and a candelabra at the very end, along with two place settings. 

Mistress was sitting at the head, and she gestured for him to sit at her right.

He obeyed.

“I thought we’d start off simple, with four courses.”

Kit didn’t understand what she was talking about, but he nodded along.

“This is your soup spoon” she pointed, “and then we move to the salad fork. Followed by the entree utensils, and then dessert.” Oh. Four dishes. That made sense.

“Yes, Mistress.” he looked down at the cutlery on the table. Silver, by the looks of it. 

“If you forget which one to use, just work your way in. Any questions?” He better ask, so he wouldn’t get punished so badly when he messed up.

“What if I can’t remember which one I just used?” If four courses was simple, what was complicated?

“You leave the utensils on the plate, and the servants will take it away when you’re finished. Now, do as I do.”

Kit copied the way she unfolded her cloth napkin, placing it just as she did.

Two servants came through the doors from what smelled like the kitchen. One with a crystal pitcher of water and the other with a bottle of wine.

“Tonight we have butternut squash soup, a seasonal salad with a honey vinaigrette, balsamic glazed lamb shank with white bean purée, and a honey yogurt panna cotta with blood orange sauce.” rattled off the servant while she poured them water. 

Shit. There was honey in two of the four planned dishes. Were they trying to get him drunk?

“Chef has picked out a white wine with notes of pear.” The servant with the wine uncorked the bottle, and held it near Iris for her to sniff. 

“Excellent. Thank you, Percy.” Percy poured her a glass, and turned to Kit.

“Wine?” he asked.

They didn’t know. Kit glanced at the queen, who was swirling her glass. He nodded, unsure if it would offend her to decline. 

He’d just have to avoid the honey as much as possible, and drink the wine. It smelled… alright. Almost like faerie wine if he ignored the bitter acrid scent.

Maybe it tasted better than it smelled.

The servants left, leaving the pitcher, and he hesitantly took a sip of water. Blessed water, clean and cool.

Kit avoided gulping it down, as it was clear this was an etiquette lesson, and making a fool of his mistress would have terrible consequences.

Instead, he sipped it slowly before putting the chalice back in its exact place. Not a hair off.

Percy came back, two steaming bowls of soup perfectly balanced on his tray. He placed each one in front of them, Iris first, and then him before leaving.

“I informed the chef to make all of your food without salt, and in copper pans instead of steel,” said the queen. 

“Thank you, Mistress.”

“Iris, when it's just us.”

“Yes, Iris.”

The soup was delicious. Kit wasn’t much of a cook himself; preferring to hunt and forage over the effort of building a fire and such. Of course, at this point any meal would taste fantastic. He copied the specific way she ate, keeping the spoon from clinking against the delicate china.

Soon they were finished, and Percy whisked away the bowls and replaced them with the next course.

“You don’t speak much, do you?”

Kit hesitated. “I don’t know what you want me to say.”

Queen Iris picked up her salad fork. “Do I frighten you?”

“Yes.” What was the point of all this? What did she want from him that required intimate knowledge of forks?

He took a bite of the salad; he no longer cared about the honey.

“I don’t mean to,” she said. “Really, I don’t.” There was that casualness again, but she was stiff. Like the servants were listening in and she didn’t want to be caught.

“Okay.” 

She smiled at him, and then suddenly smoothed her expression, reaching for her wine.

Was it an accident, or more manipulation? Either way, the result was the same. If she was kind to him to achieve her own ends, that was still kindness. He’d take it, and use it to his ends.

“What do you want with me?” Kit asked.

“We’ll discuss that later, when we're alone.”

His insides squirmed at the potential implications, and he ate to cover his discomfort. The honey was getting to him a little, more than it would if he weren’t so sick. 

Percy brought in the lamb. “Would you care for more wine, your grace?”

“Ah, no thank you Percy.”

Percy turned to Kit, and he shook his head. He hadn’t touched his wine glass yet.

The lamb was tender and made his mouth water in between bites.

“Your chef is very good,” he said, surprising himself. Damn honey.

“Isn’t she?” said Iris, her posture relaxing. “I’m quite fond of her. Between you and me, I think she’s trying to impress you.”

“Oh?” 

“Lamb is usually for special occasions or on request.” 

“She doesn’t need to do that. I don- didn’t- often cook anyway.” 

“Well don’t tell Christine that. I could do with a little spoiling.” winked Iris.

Dessert came too soon, with more honey on his plate. Kit already felt a little flush. He couldn’t afford to be rude, so he took a small bite of the dessert. The taste of oranges blossomed on his tongue, the perfect balance of tart and sweet.

Just for a moment, it reminded him of home.

The honey relaxed him, tension leaving his shoulders and flowing out of him. His head was pleasantly fuzzy around the edges.

Luckily for him, the mortal wine seemed to have the same effect on his mistress.

They finished the meal, and the queen stood. “Come,” she said. “We’ll talk more in my rooms.”

taglist: @paintedpigeon1

[feast-of-plants]

Butternut Squash and Chorizo Lasagna (vegan & gf)

This one was snapped up so quickly I don’t actually have a picture, it’s also a recipe in development so may change later on but was still very tasty and popular!

Serves 4

Butternut Squash Puree

4 cups butternut squash peeled, deseeded, cubed

1 bulb of garlic

1 medium onion, roughly chopped

1 tsp Thyme

1/2 tbsp Sage

3 tbsp olive oil

1 1/2 cups vegetable stock

1/2 cup cashews, soaked overnight

Gluten Free Bechamel Sauce

4 tbsp gluten free plain flour

3 tbsp vegan butter

3 cups oat milk

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

2 tbsp nutritional yeast

1 tsp Dijon mustard

Tofu Chorizo layer

240g smoked tofu, mashed into small chunks

2 tbsp smoked paprika

1 tsp cayenne (less if you prefer less heat)

1 tsp cumin

2 tbsp maple syrup

2 tbsp tomato purée

6 tbsp oil

1 tsp salt

2 tsp ground pepper

4 vegan sausages (good quality)

200g fresh spinach

For assembly

250g Gluten Free lasagna sheets

Directions

Preheat oven to 200°C. Line 2 large baking sheets with parchment paper. Scatter cubed butternut squash, chopped onion, and seasoning onto the first baking sheet before tossing with oil. Remove the head from the garlic, drizzle with oil and wrap in foil. Add the garlic parcel on the tray with the butternut squash and roast for 40-45 minutes, or until squash is very tender and the garlic soft and browned. Allow butternut squash to cool, add to a blender with the stock, herbs, cashews, and the roasted garlic squeezed out of its skin. Blend until smooth. Adjust salt and pepper, as needed.

On the second tray, mix together all the chorizo ingredients from the tofu to the pepper until fully combined before spreading out in a thin layer. Roast for 20-25 minutes, or until well browned but do not allow to burn. Heat a large sauté pan over medium heat. Remove the skin from the sausage and crumble with a wooden spoon in the pan before cooking until browned through. Transfer to a bowl along with the roasted chorizo mix.

In the same pan, add the entire bag of spinach. Cook down until wilted, but still bright green. Transfer to the same bowl as the sausage and mix well.

Heat a medium sized sauce pan over medium-low heat. Add butter and allow to melt. Add flour and, while whisking constantly, cook roux for 4 minutes. Gradually pour in milk while whisking vigorously and constantly to ensure there are no clumps. Add the nutritional yeast, mustard, and season with salt, pepper and nutmeg. Bring sauce to a simmer, reduce heat to low and cook for 2-3 more minutes, adding more milk if it thickens too much.

Assemble the lasagna. Add a small amount of butternut squash puree to the bottom of the pan and spread into an even layer. Add a single layer of pasta, followed by the béchamel sauce. Spread béchamel into an even layer. Sprinkle on 1/2 of the chorizo mix. Add the butternut squash puree and spread into an even layer. Repeat steps once more - single layer of pasta, the béchamel sauce, remaining chorizo mix and 1/3 of the butternut squash puree. Add one more layer of pasta and the remaining béchamel sauce in an even layer.

Cover lasagna with foil and bake for 50 minutes. Remove lasagna from oven, remove foil, bake uncovered for 10 minutes, or until lightly golden brown (watch carefully!)

[mariacallous]

BUTTERNUT SQUASH KHACHAPURI @gayiconjamesflint (and @leonardcohenofficial @standuptragicomedy and others!)

Khachapuri is the national dish of Georgia. It is a cheese-bread that is the perfect snack, breakfast or lunch dish. Khachapuri is made of a simple yeasted dough, formed into a boat-shape, filled with cheese and topped with an egg and healthy pat of butter. It is typically eaten by tearing the bread and dipping it into the melted cheese and runny yolk. It can be made either as a closed bread, surrounding a cheesy filling or open-faced, with a runny egg. Georgian sulguni or imeretian cheese is traditionally used, but a mixture of farmer’s cheese, mozzarella and feta cheese is a great substitute. Can’t find farmer’s cheese? Try ricotta or a dry cottage cheese.

Khachapuri can be made into a personal sized dish or shared among friends. I love the display of an open-faced khachapuri and have made this recipe inspired by the many khachapuri I enjoyed while living in Europe. Made with a simple, garlicky butternut squash purée, this twist on a classic recipe is perfect for for brunch or on the go. Served warm, it’s the perfect comforting autumn dish.

[kittynannygaming]

In my area of the US it's a common thing for a comfort meal especially for children is grilled cheese/cheese toastys and tomatoe soup. Is it similar where you live or is there not really a country wide (I think) idea of a comfort food for kids? If there is do you like to eat it?

I actually like grilled cheese and tomatoe soup, I like dipping my sandwich in the soup like it's an edible spoon.

*Asks are sent for fun, no pressure to answer.

I'm from France and was raised by my maternal grand-parents.

In case of sickness, I had either:

1- "la soupe de petites pâtes" (beef broth, angel hair pasta and maybe an egg (not mandatory)

2- "la soupe de légumes maison" (mostly potatoes and carrots with turnip, leek, 1 onion, pumpkin or squash)

I don't know if there is a common comfort meal for children but that were mine. (We often joke though every time I made purée & ham, it's hospital food 😂)

My grandmother (she was Spanish) was an excellent cook and the dishes I loved the most were: tortilla de papas y cebolla, paella, couscous. I miss her 😢 but I try to cook her dishes from time to time.

(Pictures are not mine, it's just to show what it looks like)

I love grilled cheese but I'm not so fond of tomato soup. I'm not very fond of tomatoes except for pizza and sauce and such. I could have a croque-monsieur instead of the soup, grilled-cheese and extra in one meal! 😋

[mollybecameanengineer]

The Joy of Cooking

MSR | Season 10 | 949 Words | tagging: @today-in-fic

Scully had first noticed it a month after they started working together again. 

Rather than a hastily put together sandwich, leftover Chinese, or something greasy he’d just picked up, Mulder had real food nestled in a glass storage container for lunch. It looked like chicken with mushrooms, green beans, and a yellow purée. She wondered where he’d gotten it. 

Over the following weeks, similar dishes appeared. Steak with veggies and chimichurri. A white fish over rice with Chinese broccoli. Chicken and delicata squash over greens. 

The man she’d spent most of her adult life with wasn’t a great cook, though he had managed to put dinner on the table for most of the years she’d lived with him. But it was never this imaginative. Or healthy. Or varied. They’d eaten a rotation of the same dozen or so dishes for years. 

If she didn’t know better, Scully would have thought Mulder had someone at home making him dinner every night. At least, she was pretty sure she didn’t know better. 

“Mulder,” she began, on a day when she was feeling brave. “Have you, you know, dated at all since we…” she waved her hands around rather than finish the thought.

Mulder laughed out loud. “I haven’t been on a date since the early ‘90s. Or maybe late ‘80s. Unless we went on dates. Did we go on dates?”

She shrugged. “That night in Hollywood was pretty date-like.”

He smiled at the memory. She had to admit it was a pretty good one. Other than having to sit through that movie. “Ah, yes. Well then, last date was around the turn of the millennium. How about you?”

She kicked herself. Of course he’d return the question. She’d tried hard, when they’d first broken up, to get over him. She’d made an online dating profile and went on around a half a dozen first dates. They all sucked. After having a disappointing one night stand with a man she'd picked up in a bar, she’d come to the conclusion that she was still in love with Mulder and no amount of fucking strangers was going to change that. She deleted her profile and started seeing a therapist. “A few dates. Nothing serious.”

“Ah.” Mulder pushed his chicken, mashed potatoes (or maybe mashed cauliflower!?), and Brussels sprouts around the container. “It’s a shame I didn’t take you on more dates. Do you want to come over for dinner? You know, as a makeup for the hundreds of dates I didn't take you on?”

She froze. They’d been working together, successfully, for several months now. Growing close as friends again. But she’d been careful to draw a line in the sand with respect to their previous romantic entanglement. 

He must have sensed her discomfort. “Just as friends, Scully. Don’t overthink it. I have a salmon thing at home I think you’d like.”

Well, if it would get to the bottom of this food mystery. She agreed. 

When she arrived at their (his!) house, it was already filled with the smells of dinner. “Perfect timing!” Mulder said from the kitchen. “It will be ready in about 10 minutes.”

“Can I help?” she asked, setting down her bag and hanging her coat. 

“Nope. It’s pretty easy. But you can break open the wine.” He nodded toward the already set table, where a wine bottle was sitting.

She went into the kitchen to get the corkscrew. “What are we having?”

“Uhhh,” he said, leaning to read something on a piece of paper while also tending to a pan. “Salmon with sun dried tomato sauce over couscous.”

“Couscous! Mulder!”

He looked at her. “What? You like couscous.”

“I know I like couscous. What I don’t know is where you learned to make any of this!”

“Oh.” He chuckled as he handed her the paper. “I didn’t. I signed up for one of those meal delivery services. My, uh,” he cleared his throat and returned his attention to the stove, “my psychiatrist thought that a more balanced diet might help with, you know.” He stirred the couscous more vigorously than necessary. “And as you know, I have a limited repartee, so she suggested this as an easy alternative.”

Scully ran her eyes over the paper he’d handed her. It had clear instructions and little pictures showing how everything was supposed to look. Including the plating. 

“Do you think it’s helped?” Once the words were out of her mouth, she realized they were too intrusive for their current relationship. “Sorry, you don’t—”

He cut her off. “No, I want to share with you.” A timer went off and he started plating the couscous and salmon, just as shown in the little picture. “I mean, the meds really helped, once we got them right. And talking about… everything.” He carried their plates over to the table while she opened the wine and poured. They sat, again in the places they’d always been.  

He continued, once they were settled, “But getting back to exercising and this whole new diet thing have been good, too. If nothing else, my pants fit better and my cholesterol is down.”

“I’m glad.” She took a bite of the dinner, and was surprised by how good it was. While she’d known these services existed, she’d not understood why anyone would pay for them. But it did seem perfect for Mulder. “This is really good,” she said, taking another bite. 

“I’ll let the good people at Eaters know.”

She smiled and raised her wine glass to her lips, but paused before taking a drink. “A toast.” She raised her glass. He put down his fork and did the same. “To health.”

He clinked her glass. “To life.”

[persephonaae]

Made κολοκυθόπιτα (Greek pumpkin pies) the other day! I’ll also include a recipe below!

Ingredients

3-4 small food grade whole pumpkins 

2 cups sugar (preferably brown sugar)

4 tablespoons honey

½ teaspoon ground cloves

2 teaspoons ground cinnamon

3 tablespoons olive oil

¾ cup rice

phyllo dough

half stick of butter

When you plan to make kolokithopita, you will want to transfer your frozen phyllo dough to the fridge to thaw for a couple hours before taking it out of the package and laying it on the counter with a paper towel lightly misted with water laid on top. The premade frozen stuff is completely fine, I do not in any way implore you to make your own phyllo as it is very time consuming and the premade stuff tastes just as good (but also not stopping you from doing so if you really wanted!).  In any case, once you have your phyllo at room temperature, take the rice and soak it in very hot water for 30 minutes. (I usually boil some water in the kettle for tea and then pouring it over the rice, covering it with something so less steam escapes) While waiting, this is a good time to grate the pumpkins to use in your filling (you will want to cut off the stem, peel/cut the skin off, and discard the seeds). You will want about 2-3 pounds of grated pumpkin, and maybe some help, unless you wanted to go for the record of world's fastest pumpkin grater while gaining arms of steel. (The texture of Greek pumpkin pie is different than other pumpkin pies since you have to grate the meat which is why you shouldn’t buy puréed pumpkin. The other thing to note is that you can actually do this with most any squash! Doesn’t have to be pumpkin; zucchini is also a common Greek base for kolokithopita, just to give you more ideas if you wanted to experiment.)

To prepare the filling, mix together the grated pumpkin, sugar, honey, ground clove, ground cinnamon, and olive oil. Drain the rice after it has soaked for 30 minutes, and mix it into this lovely slimy saccharine mixture of autumn-in-a-bowl, setting it aside once the ingredients are combined. 

Congratulations, it’s now time to work with the phyllo! Take half a stick of butter and melt it and have it ready on the side. Gently take two to three sheets of phyllo from the stack of dough and lay it on the counter or cutting board. (I usually use three sheets) You will then want to take a food brush and coat the entire side facing up with butter. Once it’s coated take a knife or pizza cutter and cut strips into the phyllo in thirds or fourths if you have the phyllo sheets in horizontal orientation, in half or thirds if you have it in vertical orientation. (The pictures show pies that we did cuts in fourths on the horizontal layout) Go back to your mixture of filling and scoop out a mound of filling that can fit into your cupped palm – it’s always better to be a bit generous with the filling. Gently squeeze out some of the excess liquid and place this filling at the bottom of one of the strips of phyllo and grab the bottom right corner and fold to the opposite side to make what looks like a triangle attached to the rest of the strip. Do this again but now with the corner of that triangle that’s on the left hand side, and bring it up to the opposite end. Keep repeating this fold until you have a triangle shaped pastry that completely encases your filling. This fold can be hard for some people to immediately understand and you might be really slow at it. Don’t worry if it’s a bit wonky, it will still taste fine in the end! Below I have a video that hopefully demonstrates that fold better. 

Keep repeating this with new sheets of phyllo (butter, cut, fill, fold… butter, cut, fill, fold…) until you’ve used all your filling or run out of dough. Each completed pie should be set onto a baking tray lined with parchment paper, set about half an inch apart. Before sticking it in the oven, brush the tops of all the pies with the rest of the melted butter, then bake at 375º for 45 minutes - 1 hour, until golden brown. My last caution is to not burn your mouth when inevitably digging in as soon as the timer goes off. Hope you enjoy, ευχαριστώ!

[the-13th-battalion]

@little-piece-of-tamlin the tumblr bugs continue to plague us but I see you

TOP 5 SOUPS OK

this is kinda hard actually because I'm a huge soup glutton

1. Butternut squash carrot soup, idk what the technical name is but that's what it is, it's puréed squash and carrot and seasonings and it's so freaking amazing

2. Baked potato soup, my beloved

3. That one gnocchi soup from Olive Garden, I'm so sorry if non-Americans are confused but like it's so good and i don't even know what the soup is exactly except Italian seasonings, veggies, and gnocchi, MMMMM MM MM YUM

4. Does ramen and broth count??? I'm counting it, I could eat it every day and never get bored

5. Tomato basil, I really like a nice smooth flavorful one, I actually don't like tomatoes but I do enjoy the flavor so this is the best and most delicious way to eat tomatoes

THANK YOU

[thebettybook]

Hi! I want to start by saying you're my favourite twisted wonderland writer, everytime I see you post something new I know I'll love it, and the way you write Leona, is amazing :) Now, I wanted to make a request for your writing event (it was so hard to chose, so many good options T-T), can I have numbers numbers 23 and 25 with the letter A, please? And if you can tag me in it once you post it. Thank you! 💞

Hi, @cosmidaydreaming! Thank you for your kind words :)💞

Updated request: Leona and gn!reader are NOT in an established romantic relationship

Important note: I’m NOT taking anymore requests for my “Fall’ing for Ya” writing event :)

Some slight Book 3 spoilers mentioned!

I mention my Ramshackle Ghost OCs in this fic :)

23. ❛ you remembered? ❜

25. ❛ I’m here for you. don’t forget that.❜

A. Baking pumpkin pie with Leona

🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁

🍂 Tantalizing scents of miso-glazed salmon, butternut squash pasta, and hazelnut soup lingered in the tiny Ramshackle kitchen as Ramsey, resident dorm chef and one of the Ramshackle ghosts, whisked the dishes away to the mini dining room.

🍂 It would’ve been just another normal dinner at Ramshackle, but this fall season made Ramsey long for the dinners he used to share with his loved ones during his life throughout the fall seasons, so he decided to create a feast for you, Grim, and the two other Ramshackle ghosts: Joe and Allen.

🍂 Ramsey (knowing that you had a crush on Leona), had also urged you to invite Leona over for dinner as well, disguising the intention as a “thank you” to Leona sharing his umbrella with you that one rainy day.

🍂 So here you and Leona were, side-by-side in the kitchen as the two of you made pumpkin pie for dessert.

🍂 You set down a freshly-baked pie tin of pumpkin pie crust and took off your oven mitts. Leona held the handle of an electric mixer with his right hand to mix the pumpkin purée in a bowl. His gaze was concentrated on the pumpkin purée mixture as the electric mixer filled the kitchen with its whirrrrs.

🍂 However, you noticed the iron grip Leona had on the mixer’s handle and the way his eyebrows knitted together in frustration.

🍂 You deduced that whatever caused his frustration didn’t stem from pumpkin pie, since making pumpkin pie wasn’t that challenging, even for Leona (who never baked or cooked).

🍂 Leona, feeling your gaze on him, glanced at you from the side. “You look like you want to ask me something, herbivore.”

🍂 “Ah,” you shot Leona a sheepish smile. “You seem…annoyed? Did something bad happen today?”

🍂 Leona paused for a second, before saying, “…Crowley flew into Savanaclaw earlier today tellin’ me that I have until the end of the school year to decide where I’m gonna do my internship for senior year.”

🍂 “I see,” you replied, noting Leona’s neutral expression as you added a dash of cinnamon into the pumpkin purée mixture. “Have you applied to any internships?”

🍂 “Nope,” Leona replied simply, turning off the mixer with an abrupt whir. “Why bother?”

🍂 Your eyes met his jaded-green ones. “Care to elaborate on that?”

🍂 Leona turned away from the mixer bowl and crossed his arms as he leaned back against the mini island. “I can get an internship in any subject or field I want,” Leona stated. “On my own merit, whether that be playing for the big leagues in Magift or doing scholarly research for botany…but what’s the point in tryin’ so hard? I don’t actually need a career.”

🍂 You mirrored Leona’s stance as you leaned back against the island. Your shoulder and his bumped softly against each other, but neither one of you scooted away.

🍂 “Isn’t the point of an internship to find out what you’re passionate about or to get to know your passions better?” you glanced up at Leona, whose dark-brown eyebrows knitted more in frustration at the thoughts of his unknown, uncertain future.

🍂 “I already know what my passions are, but they won’t take me anywhere long term,” Leona huffed. “A Magift sports career won’t last forever, and I’m not interested in dedicating my life to scholarly work for botany.”

🍂 “So what other choices do you have?” you inquired. The two of you practically forgot about the pumpkin pie you were supposed to make by now.

🍂 “Well, as a prince of Afterglow Savannah, I have the option to work as a diplomat for my dear older brother after graduation,” Leona spat out the words “prince” and “dear older brother.” “That means I’d help with Afterglow Savannah’s foreign relations and improve ‘em…but still be in Farena’s shadow.”

🍂 You noticed the shadow that cast over Leona’s face as he thought about being stuck in Farena’s shadow once again in the future.

🍂 That’s why Leona decided to go to NRC in the first place: to escape Farena’s shadow and Leona’s nephew Cheka’s future shadow. But Leona also knew that he couldn’t stay at NRC forever and purposefully hold himself back every year anymore.

🍂 NRC offered Leona a safe haven away from the shadows that were his brother’s legacy and the attendants, servants, officials that would literally gossip and insult Leona from the shadows.

🍂 Here at NRC, Leona had a “kingdom” of his own in Savanaclaw. Leona wasn’t ready to give that up.

🍂 You contemplated what to say or do next. Leona wasn’t one to be easily comforted by words or physical affection like hugs. He preferred actions, which could tell him a lot about someone and their intentions. Thus, you resisted the urge to give Leona a hug and simply placed your hand on his.

🍂 Leona, though surprised by your action, didn’t pull his hand away from yours. Your hand was still warm from carrying the pie tin earlier, and Leona found the warmth of your hand comforting.

🍂 “…I don’t want to be in my brother’s shadow,” Leona admitted after a few seconds of silence. “Not then, not now, and certainly not in the future.”

🍂 “Do you want some advice?” you asked softly. Leona still didn’t pull his hand away from yours, and stared back at you with a look in his eyes that vulnerably encompassed hopelessness and despair.

🍂 “Sure, why not,” Leona sighed, not at you but from the heavy thoughts of the future and the past weighing on his mind.

🍂 “How about keeping an open mind to internship options?” you suggested. “I know and you know that you can excel in any field, but it wouldn’t hurt to try some options out. It could be fun, too.”

🍂 “Hmph,” Leona stared down at your hand on his. “We’ll see.”

🍂 “Y’know, I look forward to seeing what you do in the future,” you shot a teeny grin at Leona.

🍂 “Yeah? And why’s that?” Leona lifted his eyes up from your hand on his to look at you.

🍂 “Because I care about you,” you answered simply. “Anyways, whatever you decide to do in the future, whatever career you end up having, I’m here for you. Don’t forget that. And not just me, but also your Savanaclaw members and the Magift members look up to you and care about you as well.”

🍂 Growing up, no one ever expressed an interest in Leona’s future. His family, his attendants, his caretakers, and the officials were too busy caring about Farena’s future as King of Afterglow Savannah.

🍂 Thus it felt foreign to Leona that someone, and even more people at NRC, cared about Leona and his future. Maybe it was a sign that he should start caring for his own future, too.

🍂 “…You all sure have a lot of faith in me,” Leona mumbled.

🍂 Leona knew that he also held himself back on purpose because he felt and believed that there wasn’t a point to try at anything if all anyone would ever see was a “despaired second prince”—a label that was created for him and stuck with him ever since he was a child…a label created by people who never cared for him.

🍂 But what this smart lion failed to realize was that there were people around him now who respected him as a leader and as a person. There were people now that saw and believed that Leona’s achievements do matter, even if those achievements didn’t include ruling a country.

🍂 And while Leona may still find that hard to believe, maybe someday he will.

🍂 “Hey, you were the one who had faith in me when you helped me brainstorm a way to defeat Azul’s contract shenanigans,” you winked at Leona. “Though I know you only helped me because you wanted to get rid of whatever contract you had with Azul. I still wanna know what kind of contract you had with Azul, by the way.”

🍂 “You remembered? Geez, that was months ago,” Leona smirked despite himself, trying to change the subject from his past contract with Azul. “And for the record, I knew you were capable of figurin’ out a way to get rid of those contracts.”

🍂 “Please, you also just didn’t want me staying in your room anymore,” you rolled your eyes. “And for me and Grim to stop singing ‘It’s a Small World’ to you.”

🍂 “Ugh, not that annoying lullaby,” Leona groaned. “You have no idea how many time I’ve heard that song as a kid, no thanks to my caretakers.”

🍂 You elbowed Leona’s arm playfully. “If you keep holding yourself back to the point where I end up graduating before you, I’ll come over to your room every morning and sing ‘It’s a Small World’.”

🍂 To your surprise, Leona simply leaned in, captivating you with his smug and (you had to begrudgingly admit) handsome smirk. “Wouldn’t be so bad getting to see your face every morning.”

🍂 “Cheeky lion,” you didn’t miss a beat, staring into Leona’s eyes to show that you were serious.

🍂 Leona leaned in closer, his face just inches from yours. His emerald eyes danced with embers of mischievous fire, challenging you to break away from his gaze. “Troublesome herbivore.”

🍂 Even if Leona did call you “troublesome,” the way his body relaxed near your presence and the way his knitted eyebrows softened were tells that he valued your friendship and words.

🍂 You and Leona continued to stare at each other, not knowing whether to lean in more or pull away. Before you could lean in and Leona could at the same time, Ramsey burst into the kitchen.

🍂 “Time for dinner, kiddos!” Ramsey floated about at the door.

🍂 You broke away from Leona’s gaze to raise an eyebrow at the ghost. “But we didn’t even finish making the pumpkin pie yet.”

🍂 “Eh, you two can finish that after dinner,” Ramsey waved his transparent hands to shoo you and Leona out of the kitchen. “The food’s about to get cold, so no time like the present.”

🍂 …No time like the present, huh? Leona thought as he walked with you and Ramsey to join the other ghosts and Grim at the dining table.

🍂 As Leona sat down on a chair next to you, and the ghosts began conversing about tons of things like the fall weather to Christmas plans, or asking how school was going for you, Grim, and Leona as they passed around the food, Leona realized that for now, he could enjoy the present moment.

🍂 Leona still had some time to think about his future internship and career and his overall future, but there was no time like the present.

🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁

Little note:

🍓 I made references to “It’s a Small World” and how in the Halloween Event Pt 2, Leona told Ace that his caretakers would sing that song for him as a kid, but he’d prefer “Be Prepared” instead.

Important:

🍓I don’t own any of the characters I mention or write about; they belong to their original and respective creators.

🍓All content on this blog is created by me, @thebettybook. Do not modify, claim, repost or translate my work onto this platform or any other platform.

🍓Reblogs are appreciated. Want to read Leona romance fluff? Check out my masterlist

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