#The next step is italian homemade pasta

[jokerownsmysoul]

picrew.

Thank you so much @greghouse for tagging me! 🥺 I've to admit that making these picrew made me yearn a whole lot, what a literal dream to cook for him and have a quiet dinner over his apt. that's one of my fave things 🤧🙈 best picrew ever, I smiled like a silly girl while making these from start to finish 😂😭🥲💙

The options are so lovely that I played around a little bit, I enjoyed it way too much 🙈🥺💙

I tag: @ajokeformur-ray @daincrediblegg @daydreamhustler @your-truly-the-whale and whoever wants to do it! 🧸🌷No pressure as always 🤗

[giovanni-fiore]

Nicola pokes her head into the living room, the remnants of flour dusted over her nose. “Almost ready!” 

Gio lets out a low chuckle as he sips on his wine. Her brother is coming to visit tomorrow so she’s test driving her pasta recipe, wanting to ensure it’s perfect. Gio is just grateful for a night alone together with her delicious cooking. “Coming, baby.” He croons, standing to follow her into the dining room.

The spread she laid out is magnificent, and he murmurs his appreciation in Italian. His wife serves his meal before her own, and together they enjoy the homemade pasta while discussing their next steps. They plan to buy a house as the new year rolls around, and they want to make sure it checks all of their boxes.

Gio is silent for a moment as he watches Nicola twirl her pasta, before she catches him staring. “What?” She questions. “Is there something on my face?”

“Yes.” Gio chuckles, reaching out to brush the flour off of her nose. “But I was just reflecting on how lucky I am to have you as my wife. How magnificent fate can be.”

Blushing, Nicola drops her fork and practically leaps into Gio’s lap. He laughs as he easily catches her, their mouths crashing together in a passion that deeply reflects their feelings. They murmur proclamations of their love, and suddenly, dinner is forgotten.

[sunnyrealist]

Chapter 15: There Are Things You Don't Know

The Sun, the Moon, and All Our Stars

Summary and Details…

Chapter Background and Summary: Kate and Sebastian met each other about a month ago at the Three Broomsticks. Their instant connection and pull towards each other felt like pure magic, but it all collapsed when Sebastian told her about his past and current use of dark magic. Since then, he and Kate have been hanging out as "friends," though both of them still have strong feelings for each other. In the previous chapter, Sebastian helped Kate in her garden; she promised him a home-cooked meal as a reward. Sebastian takes her up on it in this chapter and finally explains more about his past and what he does for a living.

Pairing: Aged-up, post-Azkaban Sebastian Sallow x female OC (Kate Mayflower)

Trigger warnings: Discussion of domestic abuse and drinking, trauma, brief mention of imprisonment, gang membership, discussion of illness, fast use of the word "love," a basic Italian dinner being considered "exotic" (😂)

The full chapter is available below the cut; it can also be found on AO3. Any kind of constructive feedback would be greatly appreciated. A comment, like, or Kudos would make my day.

Chapter 15: There Are Things You Don't Know

Kate is ready when Sebastian knocks on her front door on Wednesday night.

After getting out of work, she went into cooking and cleaning mode immediately. Of course, she had overthought everything. Candles - too romantic or appropriate for any dinner? Dessert - what would Sebastian like most? Or should she make a treat that complimented the meal? How should she dress? Not too fancy - that might give the wrong idea…

Kate had decided after Sebastian’s last meeting that she wanted to show him how she used items from her garden in her cooking. Since nothing was quite in season yet, she had to rely on her canned items, of which she had tomatoes aplenty. She settled on making pasta, a dish that most were not fully accustomed to in Britain, with a homemade sauce, meatballs, and crusty bread, preparing as much as she could the night before. In addition, she had cleaned up her living room and bathroom. She told herself that it was completely unnecessary to do anything special with her bedroom. He would not be going in there.

“Hi,” Kate says shyly.

Sebastian smiles and holds out a bouquet of asters. “Hi. These are for you.”

She blinks, trying to remember what asters symbolize. Patience. 

“That was completely unnecessary, but thank you.” She takes the flowers out of his hands, inviting him inside. She gestures for him to sit in the living room. “I’ll just put these in water. I’ll be back.”

Sebastian has a moment alone to survey her home again on his own, and he can’t help but feel as though this cozy, green room felt like home. A home he would love to return to every day after work. Patience. Patience.

“Hey, whatever you’re cooking smells amazing!” he shouts out towards the kitchen in a friendly and excited tone.

Kate steps out, smiling. “I hope you like it! It’s… well, kind of an exotic dish from Italy.”

Sebastian grins widely. “I love any kind of adventure.”

She ducks back into the kitchen to make sure it really is ready to go. Plating the food, she carefully sets a dish down by each seat, arranging a napkin, spoon, and fork next to them.

When Sebastian is finally called in, his eyes widen upon seeing the perfect setting arrangements and candles. It feels romantic.

“Is red wine alright? Or would you prefer something else?” she asks, wiping her hands on her apron. She unties the bow in the back and then removes it entirely.

“That’s perfect,” he replies, his eyes trained on her.

Sebastian attempts to avert his eyes, but he can’t help but glance over when she reaches high up for the bottle, taking in her shapely form. He offers to help her reach the bottle, but she refuses. Carefully bringing it to the counter, she uncorks the bottle with a pop, then pours it generously into two wine stems.

Sebastian’s eyes are sparkling and joyful when he offers a toast. “To the most beautiful, kind, intelligent, and sweet hostess, who deserves the entire world and more.” Kate blushes deeply as she clinks her glass to his, not saying a word in stunned silence.

“So… what exactly are we eating?” he asks.

“Oh! It’s pasta with marinara sauce and meatballs. And this is crusty Italian bread. I have a garlic butter spread to accompany it.” She points out everything.

“I’ve heard of all of this but never tried it. I’m sure it’s delicious, Kate.”

In Sebastian’s head, he wonders if this was set up to be a date. It feels romantic - red wine, candlelight, cooking for a sweetheart. 

“I wanted to show you that I’m a good cook,” Kate says, blushing. “The sauce was made from red tomatoes I grew in my garden and canned last year. There are also herbs in it that I harvested from the garden as well.” 

Sebastian takes his first bite. “Oh, gods, this is so delicious…”

Kate beams with pride. “Truly? Oh, I’m so glad! Erm, I didn’t make the pasta myself, though - that’s the only thing I cannot take credit for. I happened upon it recently when a traveling vendor came through town. I was so excited that I bought three pounds of it!” 

“That was lucky for you - but for me as well! I guess I love pasta,” he replies, his mouth full. A moment later, he bites into the garlic buttered bread.

“Do you… like trying new foods? Like from other countries?” Kate asks eagerly.

“Well, I love food in general. I have a bottomless stomach,” he says with a chuckle. “But, yes, I enjoy trying new things.”

“I love exploring new cuisine. I want to travel the world and gather new ingredients everywhere I go. It’s so difficult to find international items in Britain,” she explains. “Not just for cooking, either - baking, too.”

Sebastian nods appreciatively, his mouth filled to the brim as he chews. When he finally swallows, he takes her hand and sincerely says, “Gods, I’ll do any chores you want if it means getting more of your food. And… your company, too.”

Kate inhales, blushing. “I… I very much enjoy your company as well, Sebastian. I’ll keep that in mind.”

Her mind conjures images of domesticity - Sebastian helping her carry groceries home, opening stubborn jars, doing hard work out in the yard, shirtless and sweating, while she cooks and prepares beautiful, gourmet meals and tasty treats for him. She can see them washing dishes side by side, laughing, then reading together on the couch, falling asleep cuddled in bed… It’s getting so much harder for Kate to deny how much she wants all of it. A true companion. Someone to listen to her, someone to hold her at night, someone to share joy and sorrow with. Someone to end the loneliness that has seeped into her bones like a curse. 

And that true companion - her life partner - is not anyone her mother has set her up with. It’s him. It’s Sebastian, and deep down, she knows it. 

But how can she compromise her morals? He’s a dark magic user. And she is anything but. She wouldn’t want her - their - children to grow up idolizing dark wizards. 

Sebastian isn’t what Kate ever pictured when she thought of a man who practiced the dark arts. That is what baffles her most of all: he isn’t a bad person. He once made mistakes - serious mistakes - as a boy, but who he seems to be now, as a man, doesn’t line up with his past actions. She remembers how wounded he looked when she had turned him away nearly a month ago, how he said dejectedly that he’ll always be punished in every way for what he did at 16 years old - practically a decade prior. When she thinks about his face at that moment, his tone, it makes her want to burst into tears. True sadness that could only be ended with her acceptance - her love and care - she’s sure of it. 

Just as she is sure that he could end her loneliness. He would lift her up, challenge her, and encourage her to pursue her dreams until they come true.

Suddenly, Kate realizes she never let go of Sebastian’s hand. He is gently rubbing the back of hers with a finger. His facial expression changes into one that is intent and serious.

“Kate… I…” he begins hesitantly. “I realize you might not want to hear this, but I need you to know… I still love you. Desperately. Gods, I’m desperate for you. I swear, I think of you all day every day. Every moment, I’m counting how much longer it will be until I see you again. You’ve changed my life so much in such a short time. Everything is so much brighter. I have… I have hope again. Kate, I’ll do anything to make you mine. I mean it. Truly, I mean it.”

Kate opens her mouth, knowing she has to tell him that she can’t, but not really wanting to all the same - but he silences her with a finger to her lips.

“Please, don’t say no. Please, Kate,” he begs. “There are things you don’t know about me that I’ve never explained, but I want you to know it all. If you don’t want me after, I… well, I don’t know… but I just need a chance to tell you.”

Kate nods, taking a sip of wine. “Alright.” She sits up, leaning forward with interest but keeping her face neutral. “Go ahead.”

He looks at her for a minute, thinking. “Gods, I don’t even know where to begin… maybe when my parents died…”

“Anne and I had just barely turned ten when it happened. You know, before then, my parents were busy all the time, but we were loved and cared for and wanted for nothing. When Uncle Solomon took us in, that ended. Everything - everything changed. He couldn’t afford to live in my parents’ home in Aranshire, since they still owed money on it. And honestly, it was a huge house with multiple stories - we even had a cellar. Solomon barely had a job. He had gotten fired as an Auror. He didn’t have much choice but to become a simple farmer. We had to move into his tiny cottage at Feldcroft near the fields.  My uncle was forced to take us in, as our only living relative. And he took it out on us every day - but mostly on me. He saw my da in me, and the truth is that they had never gotten on well. So, having to take us in was truly a burden - it reminded him every day of their broken relationship. And we never had breaks from each other. There was no privacy in that house.

“Solomon… he was not good to us. He sold all of our parents’ belongings and valuables, save for just a few heirlooms - and portraits, which weren’t worth any money. He said he had to so that he could take care of our needs and eventually our Hogwarts tuition. We were never spoiled again from that point forward. Anne and I only had necessities  - nothing more. But what we needed, really, was a guardian who cared for us. I needed someone who wouldn’t hit me and yell at me all the time. I needed a protector. But I had to step up and become Anne’s. I took the beatings when Solomon was drunk. And he was drunk often.”

“Gods, Sebastian, that’s awful…” Kate whispered.

“One night, when I was 13, he and I got into an argument over my parents’ money. Solomon had used almost all of it up. It was supposed to be our inheritance when we graduated. But he spent almost all of it on firewhisky and gambling. It was a bad fight. A really bad one. My uncle told me that that was the final straw, and I couldn’t sleep in his house anymore. Kate, I was 13. 13 years old.

“He built a tiny shed and told me that that was my bedroom now. I had no choice but to sleep there whenever we were home from Hogwarts. And honestly, in some ways it was better than being near him, but I froze every night out there, even with warming charms. I always worried about leaving Anne alone with him, but she was alright. She learned how to handle his outbursts without consequence eventually. Unlike me. He just hated me so much for no reason. I never could do anything right. Never. It didn’t matter to my uncle that I earned top marks, that I was on the Quidditch team, that I was the top duelist at Hogwarts - I was always ‘just like my stubborn father.’ As if it was an insult to be like my da.”

“I’m sure your father was lovely, if you truly are like him, Sebastian,” Kate whispered, stroking his hand soothingly. “I know it.”

Sebastian seemed to tear up a little. This was hard to talk about; he hadn’t let any of this out for nearly a decade, and here was this wonderful woman - the one he loved - comforting him, truly listening to him. “Thank you. He- he really was a great man. I hope I can live up to him someday. I admired him so much.”

Kate squeezed his hand, and he continued. 

“My uncle was typically awful to us, but I have to be fair and say he had some nice moments. He took in our friend, Ominis, during the summers so that he wouldn’t have to go back to his abusive family. Ironic, right? But Ominis’ family was worse. Anyway, Solomon never did anything too crazy when he was around. Anne and I were thankful for that. And my uncle did help us practice spells. I think that’s how I became so good at dueling.” Sebastian smirked a little. “I was once the top duelist at school.”

“In the spring during our fourth year, something awful happened. We were at home for the break. In the middle of the night, there was screaming and shouting outside. Anne ran out of the house to see what was going on and if she could help. It was a disaster. Feldcroft was under attack. Before my uncle and I could catch her, she was already fighting goblins and dark wizards in the hamlet. We had to as well. But then we heard Anne. She was screaming and rolling on the ground in pain. From that day forward, she was never the same. She had been cursed. The way that it worked was that whenever she felt any strong emotion, she would fall into a bout of pure suffering.

“Solomon took her to St. Mungo’s. The healers said there was no cure, so he gave up. But I couldn’t bear to see Anne in pain like that. I mean, everything has to have a cure. Everything. I made it my goal to find it so that Anne could come back to school. That led to many incidents in which I had to sneak into the restricted section. Merlin’s beard, Madam Scribner hated me so much. Every time I was caught, she sent an owl straight to my uncle, which always made things at home so much worse. He kept telling me to leave things be, but I couldn’t. Anne was my twin, and I couldn’t let her suffer. It hurt me to see her in such a state. Before the curse, she was always cheerful, funny, even mischievous - and she had become withdrawn and quiet - as though she had resigned herself to agony. I just couldn’t let it be.

“Anyway, nothing I did seemed to work. I finally came to the conclusion that I had to try something new. I decided to fight fire with fire - to try to use dark magic to break a dark curse. But it got out of control quickly. Rather, the truth was that I was out of control, and I wouldn’t listen to Ominis or our good friend, Ruby. The two of them followed me one day deep in the Feldcroft catacombs with a dark relic that, I now believe, had been influencing me for some time. My uncle arrived shortly after, too. He saw what I was doing. I had raised Inferi and was planning to make a dark sacrifice so that Anne could live again. But Solomon attacked me over and over. He even used Fiendfyre, Kate. He was going to kill me. I could see it in his eyes. So, I defended myself - but in the worst way possible. I used the killing curse.

“In an instant, Solomon was dead. Afterward, Anne wouldn’t speak to me and simply disappeared. I never saw her again. In Azkaban, I was told that she died, alone and in terrible pain. In the end, not only could I not save her, but, in fact, I made everything worse. When Anne lost our uncle, she lost her guardian - her caregiver, and I don’t understand how she got by with no money and no help. All I know is that two days after I killed Solomon, aurors showed up at Hogwarts and took me away. I stood before the Wizengamot, with my friends in the audience, as they questioned me and debated my fate. I’ll never forget the expression on Ominis’ face when they gave me a life sentence. He was shocked - absolutely horrified.

Kate had been silently taking it all in. “I understand that what you did was unacceptable, but… a life sentence for a teenage boy is very harsh,” she whispered. 

“You have no idea, Kate. No idea how brutal it is in Azkaban. I honestly… I don’t want to talk about it right now. I might tell you someday, but I’m not ready.” Sebastian shakes his head. “It’s far too painful.”

There is a heavy silence. Sebastian still wants to tell Kate more, but he wants to give her a chance to process it and ask questions.

“So… Sebastian, if dark magic basically ruined your life, why do you still use it? I don’t understand…” she asks.

The question is clearly a painful one. “In Azkaban, I… I don’t want to explain it, but I had to use it to defend myself. I promise, Kate… I will tell you someday.” It seems as though he could say more but is choosing specifically not to.

“And what about now?” Kate refuses to give him an inch on the subject. Her tone is firm. “If you really want me like you say you do, don’t you dare dodge the question.”

Sebastian shifts in his seat uncomfortably. “I can’t tell you much. It’s Ministry business. If I share anything with you, you must swear to complete secrecy. It would endanger wizardkind and me if the information got into the wrong hands.”

Kate’s eyes widen at hearing this unexpected answer. “Sebastian, you can trust me. I swear I won’t tell anyone.”

He sighs. “As you know, I was supposed to serve a life sentence in Azkaban. I would still be there now if not for the… the Kelpies.”

“The Kelpies?” Kate asks in a panicked whisper. “Do you mean the Kelpies? The dark wizards terrorizing Britain?”

“Yes, the very same. They conducted a successful jail break when I was in Azkaban. I was 21. That’s how they rose to power again - by getting their most important members back. I wasn’t one of them, but they offered their help to get me out … if I would join them,” Sebastian explains. He sees the alarmed look on her face. “Kate, I would have died in Azkaban had I not accepted. I had no choice. No choice. For years, I followed them, doing what they asked of me. It was awful. Gods, absolutely awful. But I couldn’t get away, and to stay in their favor, I had to do terrible things. Unforgivable things.

“Eventually, the Ministry caught up to me about two and a half years later. They were going to take me right back to Azkaban, but then, a plan was concocted. The Department of Magical Law Enforcement had been working for years to apprehend the Kelpies with little success. I became their spy - a double-agent. To remain safe and complete the job, I have no choice but to continue to practice dark magic. So… I can’t just quit like you want me to. Otherwise, the Kelpies will kill me without a second thought. I’m not officially one of them yet, but they’re about ready to initiate me. It involves becoming an animagus - a black horse - you know, a Kelpie. But I don’t want it. And I have a plan to put them off.”

Kate sucks in a breath, her mind spinning.

“I won’t lie to you, though. I am still fascinated with the dark arts. I find the history of dark wizards fascinating. I enjoy learning about all of it but not using it anymore,” Sebastian admits openly. “Kate, there’s much more to explain. I am willing to tell you everything in the future, if you’ll give me an opportunity to be in yours. I… I would do anything to be part of your future, Kate. Truly.”

A long silence takes hold.

“I… I need time to think more clearly,” Kate answers after a minute. “This is… a lot to process.”

Sebastian nods, smiling slightly. Her answer isn’t no, and that is a win. “That’s fine. That’s fine, Kate.”

Eventually, the topic of conversation lightens. Sebastian helps Kate to clear the table and clean the dishes. At the sink, she handles the soap, and next to her, he dries with a towel. 

Five minutes later, just as they are wrapping up, Sebastian starts laughing.

“What?” Kate asks him, confused.

“I, uh, think you might have some soap on your nose,” he replies, still laughing.

Sebastian reaches towards Kate’s face. His fingers brush the bubbles away, but they linger on her cheek. He tucks a piece of her hair behind her ear as she blushes.

When they finish with the cleaning, Kate reveals that she has also made dessert.

“Really?!” he asks, his eyes bulging.

She nods with a chuckle. “Really.”

Kate has Sebastian sit. She warms up some hot chocolate in mugs, then places a tray of biscuits on the table.

“Have you ever tried biscotti?” she asks. “They’re Italian cookies. These have almonds in them. They’re meant to be served with coffee or another hot beverage that they could potentially be dipped into.”

“No, I’ve never tried those…” 

“Be my guest, then.” She gestures for him to take some.

Kate is amazed when, five minutes later, Sebastian has eaten half of the cookies on the tray and downed his entire mug. It appears that he has an enormous sweet tooth, which couldn’t be more perfect for someone who loves to bake.

“Shall I send some home with you?” Kate asks, giggling. “I have more. You could take them.”

He nods eagerly, and she is happy to oblige.

When they finally say goodbye that night, Kate hands him a cloth bag filled with the biscotti, but Sebastian lingers at the door. 

“Kate… I mean everything I said tonight. I never want to leave you. I don’t even want to leave you now. Not at all,” he whispers, caressing her cheek. “I want to be here for you all the time. I could… I- I could be your protector…”

She turns red and tries to change the tone, laughing awkwardly. “Sebastian, I don’t need a protector. This is Hogsmeade. What on Earth could possibly happen here?” Suddenly, hilarious images fill her head. “What are you going to protect me from? A puffskein that escaped from Brood and Peck? An annoying traveling vendor who just will not give up on selling some junk to me? Buying too many sweets at Honeydukes?” Now she’s really laughing.

He smiles widely. “All of the above, sunshine. And more.” 

There’s a period of quiet again.

Kate hesitates, then finally says, “Sebastian, I need some time to think, but… I want to see more of you. I do.”

Sebastian takes her hand, kissing it eagerly. “Kate… could I ask you for something?”

Her head tilts. “What is it?”

“Stop seeing those other men your mum sets you up with,” he pleads. “See only me. Kate, I can’t stand the thought of you with anyone else.”

Kate smiles weakly. “I can’t break what I’ve already committed to, but perhaps I can put off more arranged dates in the future. Perhaps.”

Sebastian kisses her cheek sweetly. Then, he whispers in her ear, “I love you, Kate. I love you. I swear, if you choose me, I will dedicate my entire life to you. I would be the happiest wizard in the world.”

They gaze at each other with love in their eyes. She can’t hide it much anymore.

“Saturday. Let’s meet again on Saturday,” Kate suggests. 

“Yes. And every day after that, if you’ll allow it.” Sebastian smiles widely. “Sorry, I know I’m pushing too much, but I can’t help it. I’ll go now. Goodbye, my love.”

“Good night, Sebastian,” Kate whispers sweetly, kissing his cheek. “Be safe.���

Sebastian doesn’t sleep at all the rest of the night. It finally seems that the pieces are coming together. He dares to hope.

[emily-scstudyabroad]

End of the first week!

Saturday Jan 28th: 

Emma, Ari, and I hustled to the Duomo at 12:45, so we could climb the 463 steps to the top of the dome. It was a great view of the city!

View of Florence and the bell tower from the Duomo.

Later, we went to the Mercato Centrale lunch. There are many vendors for lunch on the second floor, and fresh produce and meat on the first. I ordered steamed pork dumplings, which they called ravioli and I think that is so fun!

Gli ravioli di maiale al vapore (steamed pork dumplings).

After lunch, we visited the Duomo Museum, which is neat because it has some originals from the Duomo that were removed for preservation. Some of the art had already been weathered, and the faces of the statues were very blurry. We also went inside the Cathedral, and then Emma and I went into the ruins below.

For dinner, the four of us roommates ate nearby at La Grotta di Leo. I ordered the four-cheese pizza and ate the whole thing. We spent around 2.5 hours at dinner too, which was great! We lived as the Italians do. Our waiter was super kind. He helped us with our Italian and answered all our questions.

Sunday Jan 29th:

Lydia, Emma, and I explored two stores, tutto a cento (dollar store) and dmail. Dmail has an array of house and kitchen items, and the dollar store was so fun with all the school supplies, candy, and organization stuff.

On our walk back to our apartment, we stopped at Grocce’s bar for an espresso and blueberry muffin. A very tiny and cute place not too far from us.

Finally, we met the last roomie! Kailey arrived at 2 pm from Rome.

Lydia, Emma, and I went on the SAI VIVA experience hike to Piazzale Michelangelo. VIVA experiences are included in the program cost and are a great way to meet other SAI students and participate in activities related to Italian culture. We went to Vivaldi Gelateria first, which we were told is very authentic. I ordered strawberry gelato!

Then we hiked up to Piazzale Michelangelo for an amazing view, especially since it was about 4 pm and golden hour. It’s a great free activity in Florence, and I would love to go back at night to see the city’s lights.

Lastly, all five of us had dinner at Gustapizza. We had delicious woodfired pizza. The best pizza I have tried so far. We all would go back. The restaurant is so popular that we made sure to get in line before they opened at 7 pm.

Pesto pizza with burrata cheese in the center!

Monday Jan 30th:

Ari, Emma, and I climbed the bell tower and went into the Baptistery. The steps up the bell tower were much harder, maybe because we were sore from the Duomo steps two days before. But the view at the top was worth it, and I liked it even better because we could see the Duomo.

The view of the Duomo from the bell tower.

Next, the three of us walked to Conad City for groceries. It's the closest thing you’ll find to a big supermarket as we have in the US. The prices are great too; boxes of pasta are only 0.75 euros.

Later, Emma and I walked to the FUA campus to see where our classes are for the next three weeks! Since we were close to the SAI office, we signed up for VIVA experiences. I signed up for Florentine gold leafing and paper marbling. 

To end the night, Lydia and Ari made us homemade pasta with red sauce, grilled chicken, and salad, our first home-cooked dinner.

These days were the last days before class begins on Tuesday! In my next post I will update how my first few days of the semester went!

Ci vediamo!!

[chickensarentcheap]

Tyler stuff :)

@tragiclyhip​, @innerpaperexpertcloud​, @secretaryunpaid​

The wife is debating whether or not she should pretend the asshole children aren’t hers.

Date night.  Forgoing our usual stick around town for heading down the coast for something fancier.  She walked out of the house looking like this and took my damn breath away. Made other things come to life, mind you ;).   We just may not be making it home time.  I don’t mind paying the sitter double time and a half.

#godsheisbeautiul  #loveofmylife #Iloveyou #Andlustyou

“Why do you have to take bathing suit pictures of me? Of all things?”

‘Cause your hawt, that’s why.

#perfection #MILF

My mate Andy took these during a round of family pictures.  Possibly the most perfect shot anyone has ever captured of her.  Just completely shows her entire spirit.  Just that joy and happiness and brightness that -despite some really shitty times- she somehow manages to hold onto.

Never change, Me. I love you just the way you are.  And I need you just the way you are.

Putting her half Italian side to good use.  Making (or attempting to) homemade pasta.  And looking damn cute while doing it.

At the hospital almost five years ago.  Takota and Brookie just an hour away from making their entrance into this world.  My exhausted and incredibly brave Me getting a little comfort from her midwives.

A nice quiet Friday night at home with this beauty.  Not quite sure how quiet it’s going to stay because she brought out the Uno cards and makes her own rules every time we play and somehow I always get stuck picking up 25.  Watch your step, pocket wife.  I’ve got some tricks up my sleeve too ;)

She’s away for a week with the Red Menace and she keeps sending me bathing suit pics and selfies like this. I warned her that if she keeps it up, I’m on the next flight down there to spank her ass ;)

Look at the way he’s looking at his mumma.

Same kid, same.

[restaurantham]

From Italian to Thai: The Ultimate Restaurant Hop for a Flavourful Evening

Are you a food enthusiast always on the lookout for the next delectable adventure? Are you torn between savouring the rich flavours of Italian cuisine or indulging in the aromatic spices of Thai dishes?

Well, you're in for a treat! In this culinary journey, we'll take you on a delightful exploration of two incredible cuisines, each served in some of the best restaurants in Invercargill that promises an unforgettable dining experience.

So, fasten your seatbelts and prepare your taste buds for a mouth-watering ride!

Exploring the Italian Culinary Extravaganza

Our first stop on this gastronomic adventure takes us to the enchanting world of Italian cuisine. Step into any of the best Italian restaurants, and you'll find yourself surrounded by warm hospitality and the enticing aroma of fresh herbs and olive oil. From the classic comfort of a wood-fired pizza to the rich creaminess of a homemade pasta dish, Italian cuisine offers a symphony of flavours that will leave you craving for more. Don't forget to pair your meal with a fine Italian wine, and indulge in the true essence of la dolce vita.

Embracing the Allure of Thai Delights

As we bid arrivederci to Italy, our journey now transports us to the vibrant streets of Thailand. The best restaurant Invercargill promises a sensory explosion, with every dish boasting a perfect balance of sweet, sour, salty, and spicy flavours. From the fiery kick of a green curry to the tantalising freshness of a som tum salad, Thai cuisine never fails to impress. Each bite takes you on a culinary adventure, and you'll soon find yourself immersed in the spirit of Thailand's culinary heritage.

The Best Restaurants: Where East Meets West

The beauty of this culinary journey lies in the seamless fusion of two incredible cuisines, where the best restaurants Hamilton expertly craft a menu that celebrates the best of both worlds. Experience the harmony of flavours as a traditional Italian dish gets a Thai twist with aromatic herbs and spices, or savour the delightful combination of creamy carbonara with a burst of Thai chilli. These restaurants take culinary creativity to new heights, leaving you with an experience that's truly unique and unforgettable.

Indulge in the World of Flavours

No matter which cuisine you choose to explore, the best restaurant Hamilton is a treasure trove of culinary delights that cater to every palate. Whether you're seeking a cosy family dinner or a romantic date night, these restaurants offer an ambience that complements the exquisite dishes they serve. With a focus on quality ingredients and authentic preparation methods, each bite is a celebration of culture and tradition.

Conclusion

As our culinary journey comes to an end, we hope you've been inspired to embark on your own foodie exploration. The world of cuisine is vast and diverse, and the best restaurant Invercargill are your gateway to unlocking its wonders. Whether it's savouring the timeless flavours of Italy or immersing yourself in the

[digitalspace12]

A Step-by-Step Guide to Make Garlic Cheese Bread

Garlic cheese bread: just saying the words can make your mouth water. This gooey, flavorful side dish is a universal favorite, perfect for dipping in soups, serving alongside pasta, or simply enjoying as a treat all on its own. In this blog, we'll go through the steps to create the ultimate garlic cheese bread that's sure to be a hit at any table.

Ingredients You'll Need:

1 large baguette or Italian loaf

1/2 cup unsalted butter, softened

4 cloves garlic, minced

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

Salt and pepper to taste

Instructions:

Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper for easy clean-up.

The Butter Mixture: In a bowl, combine the softened butter with minced garlic and chopped parsley. Season this mixture with a pinch of salt and pepper, to taste. Stir until it's all well mixed and the butter is infused with the garlic and herb flavors.

Slice and Spread: Cut the baguette in half lengthwise. Then, take your garlic butter and spread it generously over the cut sides of the bread. The more, the merrier, as some of it will soak into the bread, creating pockets of garlicky goodness.

Cheese It Up: Sprinkle the shredded mozzarella and grated Parmesan evenly over the buttered halves. The mozzarella will give you that beautiful cheese pull, while the Parmesan adds a salty, nutty flavor to the bread.

Baking Time: Place the bread halves on the prepared baking sheet and bake in the oven for about 10-12 minutes. You want the cheese to be fully melted and starting to bubble.

Broil for Perfection: For a golden top, switch your oven to broil for the last 2 minutes of cooking. Keep an eye on it, as it can go from perfectly golden to burning very quickly.

Serving: Once out of the oven, let the bread cool for a minute or two, then cut it into individual portions. The steam and aroma when you break into the bread will be utterly irresistible.

Enjoy: Serve your garlic cheese bread warm, either as an accompaniment to a meal or as a delicious snack.

Pro Tips:

If you love extra garlic, feel free to add more to the butter mixture.

For a little heat, sprinkle some red pepper flakes on top before baking.

You can add other cheeses, like sharp cheddar or Gouda, for a different twist.

Freshly made garlic cheese bread is best enjoyed immediately, but if you have leftovers, wrap them in foil and reheat in the oven for best results.

Conclusion:

There you have it—a simple yet foolproof recipe for making mouthwatering garlic cheese bread. This easy-to-follow recipe brings the comfort of homemade cooking right into your kitchen. It’s a versatile side that pairs well with countless dishes and satisfies those cheesy, garlicky cravings we all get from time to time. So next time you're looking for a surefire hit for your dinner table, give this recipe a go—it's guaranteed to please the crowd and leave your home smelling like an Italian bakery. Buon appetito!

[benjaminsblog]

Rome

I travelled to the Italian capital with Dad and Hannah for a few days, making it visit number III to the Eternal City, but the first as a tourist rather than a worker bee. We had all previously been on different occasions, but in varying degrees of detail, so we made sure to cover the things at the top of our lists.

On our day of arrival, we took things easy and wandered by the Trevi Fountain, threw in a coin apiece, and grabbed some dinner (apparently MMM euros a day lands in the drink there, and each night it is collected to be donated to a food bank charity).

Day II was the big day, and we hopped on a tour bus to do a lap of the city before stopping off at the main event; the one thing I felt I’d missed out on during my previous visits was a proper look at the Colosseum, but we were all keen to see it, so we’d made sure to have a tour lined up long in advance. Ours actually started with a VR version outside before heading in to see the real thing. I can’t fully explain why I’ve had such a burning desire to see it for so long, but I’m very glad I did. Despite being far from its former glories, there’s still an aura about the place, and I feel like I ticked something big off the bucket list.

For the night’s entertainment, we had a pizza cooking class, which was great fun - we were joined by a couple and their little girl from Brazil who were willing companions, and the young lady who instructed us was excellent, too. Once she started handing out ‘perfecto’s to the class, Hannah and I rekindled our sibling rivalry and competed for a higher compliment count. Sis edged it when the assisting chef gave her a sneaky ‘perfecto’ behind my back!

The dough recipe we prepared requires XLVIII hours to do its thing, so in true Blue Peter fashion we used a base that had been made earlier to dollop some toppings onto. They took III minutes to cook in the the CCC-degree furnace, and were absolutely delicious.

For the record, every single meal during the trip was fantastic, and I feel like I ordered correctly every single time. The homemade pizza and various pasta dishes were just beaten to the gold medal by a prawn risotto.

Day III was our final full day, and although we still covered a lot of ground, it was at a calmer pace. We stopped off at the pope’s house so Dad and Hannah to add another ‘country’ to their checklist, and then wandered up/down the Spanish Steps (punctuated by pizza). There was time for an equally delicious afternoon nap before one more lovely meal, topped off with some gelato at a nearby cafe run by a lovely woman from Napoli, who - despite having limited English - left us in no doubt that Napoli was also definitely worth a visit - maybe next year…?!

[mitchamsocialuser]

5 Wood Fired Pizza Restaurants in Melbourne

If you’re looking for wood-fired pizza in Melbourne, there are a few good options. The Alle Melenzane pizza, made with eggplant, parmesan, garlic, and tomato, features an excellent mix of vegetables. You can also order an Alle Zucca pizza that features roasted pumpkin, pine nuts, basil, and garlic. And if you’re looking for a vegetarian option, the Vegetarian Pie is perfect for you.

Pietro’s

Pietro’s is a casual family-owned joint that serves specialty pizzas and pasta. The menu also includes a daily happy hour. The pizza is made with wood-fired technology, which gives it a crispy exterior and a soft, chewy interior. It also has a friendly and attentive staff.

The Code is located in a beautiful Art Deco building in Collingwood. It is the sleeping giant of Melbourne’s pizza scene, headed by the eponymous Alessio Albano, a former head chef at DOC Carlton. The Italian-born chef handpicks fresh market produce. His pizzas are simple perfection.

Il Caminetto

One of the first wood fired pizza restaurants in Melbourne, Il Caminetto boasts a stone-topped bar and an extensive menu of pies and other Italian dishes. The menu is designed to appeal to a diverse crowd, from meat eaters to vegetarians. There are gluten-free and vegan options. Il Caminetto also has a children’s menu and highchairs available for families.

Il Caminetto’s ambiance is warm and inviting. The restaurant has an imported Italian terrazzo-tiled bar and woodfire oven, as well as pendant and strip lighting in the dining room. The decor is light and calming, with neutral tones and curved archways.

Leonardo’s

Leonardo’s wood fired pizza restaurants in Australia are a great choice if you’re in the area. They offer delicious wood-fired pizza made with fresh, local ingredients. With an open kitchen and wood-fired oven, this restaurant features a menu full of innovative combinations. For example, you can order a pizza with pulled pork, a side of basil, garlic, and sage, or go for an all-vegan pizza.

Leonardo’s’ three main areas are the bar, booth dining area, and dining room. The bar is located at the entrance, while the booths are behind it. The dining room is the perfect place to watch the chefs make their delicious pizzas. The restaurant features a custom-built wood and gas-fired oven that ensures even heat and flavour.

Innocent Bystander

If you’re a pizza lover, Innocent Bystander in Healesville has something for everyone on its menu. The menu is centered around artisan wood-fired pizzas. They serve up classic Margherita and more hearty creations such as the spicy pork and red pepper. They also offer share boards, seasonal ingredients, and desserts.

Innocent Bystander started as a cellar door next to Giant Steps, which is now their own building. Both brands were started by Phil Sexton, who wanted to create an environment that was less pretentious and more approachable. The interior is reminiscent of a brewery, with high ceilings and polished concrete floors. Innocent Bystander’s name is a tribute to Sexton and his love for wine, and it represents the guy next door who loves a good glass of wine.

Bontempo

If you’re looking for a wood fired pizza restaurant in Melbourne, you’ve come to the right place. Bontempo is a new restaurant that’s reinvigorating Brunswick Street. The spacious venue has long tables and exposed brickwork. The menu features a wide variety of Italian and local wines. It also offers cocktails from The Everleigh Bottling Co.

Bontempo’s pizza dough is thin and airy — a true testament to the Italian tradition of pizza-making. Whether you’re craving a vegetarian pizza or a meat-free one, there’s sure to be a delicious choice for you at this fitzroy eatery. There’s also an extensive menu of pastas, homemade gnocchi, and fresh seafood. You can also find gluten-free and vegan options. The drinks are impressive, too. The only drawback is that the restaurant isn’t part of the OpenTable reservation network.

48h Pizza e Gnocchi

Located in South Yarra, 48h Pizza e Gnocchi is a wood fired pizza restaurant in Melbourne that is a favourite with locals and visitors alike. The restaurant has been around since 1988 and has an online booking system, so you can book a table in advance. You can also read user reviews of this Melbourne Italian restaurant.

This Italian restaurant has a wide selection of authentic Italian dishes, as well as a warm, inviting atmosphere. It is also known for its quality ingredients and the fact that the dough has to rise for 48 hours before it is cooked. The restaurant is ideal for Italian tourists or people who want to sample authentic Italian food.

[heroes-feasting]

The Ultimate Sausage Pasta

“This is the best pasta I’ve ever had” - Everyone who’s tried it

Living with other people is a valuable experience for any young person - especially when you get the chance to share meals and recipes. It’s amazing what kinds of foods you can add to your cooking arsenal and this pasta is one of them!

Originally introduced through the friend of my housemate, I can say with absolute confidence that this is the best pasta I, and everyone who's tried it, has ever had. The best part? It only takes half an hour to make!

With it’s quick cooking time on consistent heat, easy steps, and simple ingredients, it makes for the perfect meal for everyone from an on-the-go student looking for a cheap, filling meal to a busy professional.

VEGETARIAN? No problem! Check the results sections for tips on changes to make the recipe work for you.

Prep: 5 mins                     Cook: 25 mins                       Overall: 30 mins

For the ingredients:

Half a bag (450 g) Rigatoni pasta

500g mild italian sausage, sliced into 3/4-inch pieces (I recommend Johnsonville brand, if available)

4 large cloves garlic, finely chopped

2 tbsp. sundried tomatoes in oil, sliced

2 tbsp. oil from the jar

1 cup (250 ml) low-sodium chicken broth*

1 block (150 g) chopped frozen spinach**

½ cup (125 ml) heavy cream (35%)***

* Feel free to use any homemade chicken broth or stock you have for a deeper flavour! If you store your homemade broth in the freezer using ice-cubes, you’ll need about 8 for a cup.

** If you’ve got the chopped frozen spinach that comes in little cylinders it’s about 3 of them. If you only have frozen whole leaf spinach (like I did here), take it out of the package and stick it in the microwave on a plate until it starts to defrost. Then, chop it up!

*** Feel free to use either 35% “cooking cream” or “heavy cream”. I’ve used both and haven’t noticed a difference. Do not use lighter creams as substitutes. You will end up with a cream soup instead of a cohesive sauce.

Start by boiling your pasta according to the directions listed on the package - straining it about 1 minute before it reaches al dente.

Next, heat up a high-rimmed skillet on medium heat and add your sausage. Allow it to fully cook through, about 12 minutes (internal temp of 160℉), stirring occasionally.

After the sausage has fully cooked, add the garlic, sundried tomatoes, and oil. Mix it with the sausage and cook until the garlic starts to turn a golden colour (2-3 minutes), stirring frequently.

TIP: After finely chopping your garlic, use the flat side of the knife to crush it. This will allow more flavour to release from the garlic.

Add the chicken broth and scrape the bottom of the pan to loosen any bits that got stuck. Allow the broth to come to a boil.

Add the frozen spinach to the boiling broth, breaking it up as it thaws. Allow it to cook until no frozen chunks remain, about 3-4 minutes.

NOTE: At this stage, you’ll probably start to think that there’s too little sauce in the pan, but resist the urge to add extra broth.

Add the heavy cream and stir. Allow it to come to a boil and incorporate, stirring frequently, for 2 minutes.

You might need to add a little more cream as it cooks. Ideally, you want the sauce to have taken on the lighter colour of the cream but still be able to see the darker colour of the broth.

NOTE: This was made with homemade chicken stock - giving it a deeper colour when the cream is mixed in. You’ll find your sauce to be much lighter if using store-bought broth.

Finally, keeping the heat on medium, add your strained past. Stir until you can see the sauce clinging to the noodles and making them shiny, about 2 minutes. There should only be a little sauce remaining at the bottom of the pan.

Overall, I would give this pasta a 5/5. I’ve honestly never made a recipe that everyone unanimously agrees is a hit with no changes. It’s so quick and easy that I make it almost every week without fail. In fact, I'm making it tomorrow!

As I’ve mentioned in the introduction, I would highly recommend this to anyone who is just starting to learn how to cook. The entire meal cooks in 30 mins on the same heat and is extremely forgiving. Perfect for those starting to venture past instant noodles and freezer meals!

EATING VEGETARIAN? No problem!: I’ve made this dish vegetarian several times and although you do lose some of the flavour, it’s still amazing. 

To substitute the sausage, I’ve either taken it out completely or I’ve used Beyond Meat sausage. Personally, I would recommend leaving the BM sausage out as it has a strange texture. If you enjoy BM and want to add it, add 2 tbsp. of neutral oil to the pan while heating it. Add the sausage and cook for 8 minutes, stirring frequently.

You can substitute the chicken broth with vegetable broth. I would also recommend adding ~1 tsp. italian seasoning with the broth (like the one used in the dwarven flatbread, but maybe skip the marjoram). This should make up for the loss of spicing from the sausage.

[ineloqueent]

from sea to stars

Brian May x Reader

synopsis: from sea to stars, the world is ours.

warnings: brief allusion to depression

word count: 2.6k

a/n: happy birthday sofie ( @drivenbybri​ )!! i hope you have a wonderful day, you absolute star. this is inspired by the moodboard you made me of holidaying with brian in italy <3

⭒

1992

The sun had gone down hours and hours ago, and yet, Positano was only just awakening.

Twinkling lights and narrow, cobblestone paths wound down the cliffs until the land dispersed and gave way to water, and the starry sky sparkled above a sea shining beneath the newly risen moon.

The tables were being set out for dinner, shop owners returning from their midday naps that had lasted long beyond their prescribed time allotment, elderly women gossiping as they hung up their washing, fishermen returning from the ocean to play their parts in the family scene.

There were young people too. Lovers and lone wolves alike, friends and proclaimed family, they laughed as they ambled half-tipsy down the streets of their village, or shouted to one another as they ran between the alleys and dodged adults who had the mind to complain about the noise.

It was by no means a quiet night in Positano, but then again, no nights were ever quiet on the Italian Riviera, with such a lively population, driven by music and a little bit of madness.

Or those were Brian’s words anyway.

He’d said that as the two of you had wandered along the low wall by the water, and you’d smiled fondly at him as he’d swung your hand in his own, enunciated his words in that particular manner of his, with that slightly-distracted air, which gave way to rapt attention once his thoughts had been spoken.

“A people, a village, driven by music, and just a little bit of madness.” He’d laughed then, a soft, breathy sound, one that you only ever heard when it was just the two of you, shrouded in the intimacy of solitude, where you felt like you were dreaming because you felt like you were standing at the centre of the universe.

And right now, there was nothing more to the universe than Brian’s hand clasped with your own. The lights of Positano caught on his ringlets as he smiled beneath the glow of the full moon.

Somewhere along the way, he pulled you to the side of the path and stopped beside a bush full of crepe-pink flowers. He broke one off from an overhanging branch and proceeded to brush the hair from your face with light fingers before he placed the flower behind your ear.

You smiled up at him again, because how could you not— this gentle soul with his wandering mind and ever-generous heart, who swore he loved you more than you loved him.

But you wouldn’t— you couldn’t— believe him when he said that, because surely, he could not have felt any love greater than the one that overwhelmed you, bubbled and overflowed from your heart, when he smiled at you, when he so much as simply looked at you, and you found yourself falling in love all over again. Surely there were limitations as to how much one person could love another, and surely you had reached those limitations with the way you loved Brian. Except for the fact that each day you spent with him made you love him just a little bit more.

There was always something new to learn about Brian, how he had a different frown for different types of concentration, whether it was music or mathematics, and how he hummed to himself when he thought no one was listening. He could be a grumpy sod sometimes, but otherwise, he had a mild temperament, and his darker moments always yielded far sweeter ones. He was stubborn, but somehow, he always came around when you laid your head on his shoulder and took his hand in yours. He would talk and talk about what was bothering him, hardly taking a breath, quite often on the verge of tears, but then you would look to him and nod.

“I know,” you’d say.

It was hard these days. But you promised him that better ones lay ahead.

He would sigh softly and kiss your forehead, and the two of you would sit together quietly for a little while longer before going about the day.

But here, in Positano, the world seemed to spin more languidly than anywhere else, the sun lingering high in the heavens, unperturbed by its winter curfew, and time was felt much more as a construct than a reality.

At nine o’clock, you and Brian sat down to dinner at a little place that overlooked the bay, mid-way up the cliffs and boasting the best scenery in the village, secluded beneath the lemon and pine trees, with a clear view of the rolling waves and the boats that rocked atop them.

“So,” said Brian, setting down his menu to look at you, “what is it to be?”

“Hmm…”

“Pizza or pasta?” he joked, as the two of you had done since you’d arrived in Italy two weeks ago. You were beginning to like this modified routine of lying in the sun and squealing like a teenager when Brian tossed you into an oncoming wave, winding your fingers through his curls as you kissed him beside cyprus trees, tasting homemade wine on his lips and seeing the sunlight brighten his eyes anew.

“I think it’s a pasta kind of night,” you replied, and within a few minutes, Brian had ordered for the both of you in haphazard Italian.

Somewhere, there was somebody strumming a guitar and whistling, and the sound echoed softly between the close-packed buildings of the village, reminding you of another time. Exactly what other times you were reminded of was unclear, but there was a certain nostalgia to the old architecture, old families, old memories of Italy, and you closed your eyes to drink in the music as Brian’s hand found yours again.

“Someone’s playing guitar,” he said, and you murmured a response. “Makes me want to write a song. Maybe I will.”

You opened your eyes.

Brian hadn’t written in ages.

He associated writing with his bandmates, and, rightfully, found the idea of writing quite painful, without them.

But here he was, saying he wanted— no, that he would— write a song, and you felt the world grow a little lighter.

You tugged on his hand. “Will you write one about me?” you said.

A smile broadened his pretty lips. “I’d write you a thousand songs if you asked.”

“Oh, please,” you scoffed. “There’s nothing about me that warrants two songs, let alone a thousand.”

Brian lifted your hand to his mouth and pressed a tender kiss to your skin. “That is utter rubbish, and you know it.”

You had nothing to say to that, so you settled for a blush and a smile, and glancing down at the table, at heart still the teenager you’d once scorned, but had now come to love for her belief in the goodness of people, for the purity of her love toward those who loved her in return.

You weren’t old, but god, Brian made you feel young.

Young enough to believe that everything would eventually work out for the best, young enough to imagine that the sea and the stars went on forever, and that happiness came to those who deserved it.

It was all very unrealistic, but then again, you had never thought that someone as beautiful and kind as Brian could exist in this world plagued by human cruelty.

“Love?” Brian’s voice called you from your thoughts. He was looking at you concernedly, the crease between his brows for once revealing his age, some of the tragedies which he has lived through. His normally cheery smile hid these little sadnessess, but suddenly, they were as plain to you as the moon shining down from the gradient of the Italian summer night sky. “What are you looking at? Have I got something on my face?’

He lifted a hand to his cheek, but you beat him to the chase, running your thumb softly over his chin.

“No,” you murmured, staring into those endlessly hazel eyes. “Just you.”

His smile melted you. He pressed a lingering kiss to your fingers and said nothing more.

The food came and went, and after the two of you stayed a while longer, as was custom to do in Italy, you rose and ambled down the winding paths of Positano again.

It was an aimless sort of wandering, but that was the beauty of it all. There was nothing to be done, no task to be completed or deadline to be met. There was simply you and Brian, and the hidden corners of a foreign city, begging to be explored.

One such hidden corner involved a bookshop, and Brian was quick to pull you inside before you walked on by it.

You had almost not seen the place, shrouded by overgrown shrubbery riddled by the night-blooming jasmine. Indeed, Brian had not seen it either, but had noticed the aroma of the jasmine, and had glanced over his shoulder to catch sight of the rickety little shop.

Inside, there were books everywhere, stacks on the floor that stretched toward the ceiling in winding towers, shelves overcrowded with books both vertical and horizontal, tables and chairs occupied by novels and fairy tale collections in place of people.

Brian navigated the maze of the shop with purpose, and you smiled bemusedly.

“Anything in particular?” you asked him, as though you were the shop clerk.

He stopped briefly to wink at you. “Poesia,” he said.

You left the shop only ten minutes later, Brian with a tattered book beneath one arm. He led the way down the cliffs, until at last the sea shone before you once more, and the sand sparkled with moonlight like it was made of stars.

As the waves washed ashore and the sea breeze drifted in to accompany them, you looked up at Brian, who cast his eyes about the beach.

“Please tell me we’re not going swimming,” you said, to which he laughed.

“No, it’s a bit too dark for that. And with the way the waves are cresting right now, I’d say we would easily be carried out to sea, from one moment to the next.”

You blinked, puzzled. “So what are we doing?”

“Absolutely nothing at all.”

“Nothing?” you said, considering the purposeful way he had surveyed the beach.

“Well,” he stepped into the sand and pulled you with him, “not quite.” He smiled again, that lovely, secretive smile that was yours alone to witness; he never smiled that way for anyone but you. “Come on.”

He turned to his right, and you perceived a calmer swell of tide, mitigated by a small outcrop of rock which shielded the shore from the wilder waves.

Brian sank down into the sand and drew you with him, easing you down so that your head rested in his lap, and his hand in your hair.

You closed your eyes, as he opened the book and began to read softly, the hum of his words drawing you close to dance with your imagination, to see the lights and colours of the stories he spun, because even if you could not understand the language of which they were made, you could hear the intention, the emotion, of which they had been composed.

It occurred to you then that the most beautiful sound in the world was that of Brian’s voice. It was a striking thought, yet the realisation was so simple to you that it brought tears to your eyes to think that you should have been so lucky as to hear it. He spoke more beautifully than the wind could have hoped to speak, in its whispers through trees, more beautifully than the rush of the ocean could have dreamed to emulate, in its effervescent, ever-changing beauty. You would have given up anything, everything, to listen to him forever, for there was such love in the pensiveness with which he chose his words, such care in the fluidity of his speech, the melody of his song.

But then the lilt of his voice became suddenly unfamiliar, and you opened your eyes to find that he had diverted from the script of the book in his hand, and as his fingers ran through your hair, you realised that they were trembling.

“Brian,” you began softly, sitting up to take his hands in yours. He had stopped speaking entirely, and worry gripped you at the expression on his face— the bitten lip, the watery eyes. “Brian, what—”

But he shook his head, shushed you gently, and you closed your mouth, though your concern did not subside.

With a shuddering sigh, he began anew.

“Il mondo è bello,” he recited, “dal mare alle stelle, e se mi salvi, sarà nostro.”

“I don’t understand,” you murmured despairingly, but he pulled his hands from yours, and your gaze followed his movements as he picked up the book once more.

“Quindi, salvami, amore mio, e sposami.””

The pages fell open then, and at the perfect time, too, because you had been about to question him further, to impress upon him just how little of the Italian he spoke made any sense to you.

But betwixt the pages of the book, as answers often do, lay the only answer you needed.

A little jewel, shimmering atop the circle of a thin silver band.

A ring.

Your eyes abruptly filled with tears, and if you had been able to see more than blurry shapes before you, you would have sworn that Brian’s eyes did too.

His voice nearly failed him when next he spoke, a stutter in his throat to match the one which pulsed in your heart.

“The world is beautiful, from sea to stars, and if you save me, it will be ours. So save me, my love, and marry me.”

You could not speak, for the emotion that had thickened the air in your throat.

Maybe it was the ease with which he had spoken the words, because though he had stumbled through the Italian, there had not been even a glimmer of hesitance in his eyes as he had bid you marry him.

Maybe it was how he gazed at you now, the way you had never imagined anyone would gaze at you, or how he looked ready to surrender himself to shame, should you have said no.

Maybe you were just amazed. Amazed at how he loved you. Amazed by how little you understood of the world, in contrast with how certain you were that nothing would make you happier than to spend the rest of your life with Brian May.

“Will I marry you?” you repeated, as the smile flooded your lips and the tears your cheeks.

Brian nodded silently, his chest rising and falling in a way that betrayed his quickened heartbeat.

You nodded in return.

Brian drew nearer to you until the two of you were leaning forward in the sand, until his fingertips ghosted the sides of your face. “Please,” he murmured. “Please, will you say it?”

Your eyes fluttered closed and the world sank into darkness, for but the lightness of his touch. The word fell from your tongue.  

“Yes,” you said.

As the ring found its home upon your finger, the world spiraled out of touch with reality, for surely you must have been dreaming. The salt of your tears sweetened the taste of his mouth as he kissed you, with a tenderness even more beautiful than his words.

Yet, when you opened your eyes again, you knew that you could not be dreaming, because Brian still knelt before you, beneath the midnight moon of Positano.

And suddenly you understood what he had meant.

Because with your promise and his still tingling upon your lips, you knew that from sea to stars, the world would be forever yours.

⭒

a/n: my sincere apologies to anyone who actually speaks/understands italian. i neither speak not understand the language, but i had someone who does look over the grammar. i’m still not 100% sure that it’s right, but hey, i tried :)

[stxrrywildflower]

cooking lesson

pairing - bau team x teen!reader

summary - you cook for the everyone during the teams annual dinner

warnings - none

word count - ?

team dinners almost always occurred at rossi’s.

they didn’t happen often due to the teams busy schedule but when they did, it was a pretty fun and special time. rossi usually took the liberty of cooking as his pasta was unmatched.

for this time, rossi had offered you the chance to host the cooking lesson. at first, you were incredibly confused. usual rossi, aka the senior profiler and pretty much dad of the team, liked teaching.

“well i need to see my legacy in the works. besides, i think for once i would like to sit back and enjoy a glass of premium italian wine,” rossi spoke, motioning with his hands to further get his point across.

“alright i’ll do it.”

a look of surprise washed over your dads face. “wait really? i was sure you would say no.” you laughed, “i just need the ingredients.”

“give me a list and i’ll get it,” rossi answered.

you quickly grabbed a piece of paper off of your desk as well as a pen. after scribbling down the ingredients; flour, eggs, sausage, bell peppers, onion, garlic, crushed tomatoes, and white wine. rossi nodded, already knowing what dish you were planning to make.

“i’m going to head to the store. dinner is in six hours so plan accordingly with everything,” rossi explained. you smiled at your dad before leaning back on your bed to relax before the night.

forty five minutes before the team was set to arrive, you headed downstairs. you wanted to start on the actual sauce beforehand since everyone would be making their own homemade pasta. it was a slightly scary thought, having adults who mostly eat takeout due to their time traveling cooking from scratch.

soft music played through the speakers in the kitchen. you hummed along, gathering the ingredients from the fridge and cabinets. since tonight’s lesson was reversed, you were going to pre-make the sauce while the pasta would be homemade.

rossi entered the kitchen to the sounds of sizzling as you sautéed the vegetables. “sauce coming along okay?” your dad asked. you nodded, “everything should be ready soon.”

“anything i can do you help?” rossi offered.

“if you want to set out the bowls of flour and then the eggs on the counter that would be great. i already set the table so that’s the last thing that needs to be done,” you replied. your dad worked around you in the kitchen, placing out the ingredients at everyone’s designated station.

when the first team member arrived, it was hotch, you were just cleaned up some dishes. “hi uncle aaron,” you greeted, still elbows deep in soapy water. “you can take a seat wherever. dads down getting a bottle of wine but he should be up soon.”

just like you had said, rossi was back in the kitchen only a moment later, greeting the unit chief like you did. the two agents engaged in a random conversation, you zoning out until the doorbell rang again.

rossi excused himself to answer the door. derek and penelope were the next to arrive. after that it was spencer, then emily, and finally j.j. glasses of wine were handed out to everyone besides you, much to the enjoyment of the three girls who accepted the glasses eagerly.

“alright everyone,” you started, changing your apron as you did so. “making homemade pasta can get a little messy so just be wary of that.”

“first step is the flour. i set bowls out for all of you with the right amount. you want to pour the flour into a pile and organize it into almost a mountain shape,” you instructed, doing it yourself as an example for everyone. “next hollow out the middle but leave a layer of flour at the bottom.”

“crack the eggs in the center. i’ll collect the shells from everyone,” you ordered, heading around the side of the counter to take the eggshells. after tossing them in the trash, you handed everyone a fork.

“emily,” you warned upon seeing her already attempt to poke derek beside her.

“now whisk the eggs, combining flour periodically. if you do it right, it should turn into dough. once both of them are combined, use your hands to kneed it,” this step should be fun to watch.

rossi was an absolute pro at this, that was obvious. everyone else, on the other hand, was struggling quite a bit. you had to correct the adults several times on how to act and properly cook.

“penny no, do not try and eat the dough.”

“derek stir slower. last time i checked the eggs did nothing to you.”

you were using a certain type of flour that didn’t make the dough need to sit in the fridge to chill. instead, you could go right in and cut the long strips after flattening the dough. intending knives was a whole experience on its own.

“jesus christ spencer! be careful with the knife. you’ve almost cut yourself four times. j.j. keep an eye on him please?”

“you’re doing perfect uncle aaron.”

the kitchen was an absolute mess. flour was spread across the counter in random places other then the pile you had sprinkled out for everyone to use. just as everyone was finishing up flattening and cutting their own dough, you figured you needed to start the water.

“dad?” you called, successfully gaining the attention of your father, “keep an eye on your other set of kids okay?”

rossi chuckled at your words while you rummaged through the cabinets to find a pot to boil the water in. you heard rossi lecturing the team on their mistakes as you did so.

the rest of the night went much more smoothly. you had cooked the pasta made and added the sauce before dishing it into bowls. emily was a couple of wine glasses in, giggling at every single thing someone said.

when everyone was finished eating and you were done cleaning up, you figured you might as well head upstairs to give them some ‘adult time’ to talk about work or personal things that you didn’t not want to hear. before you went, your dad stopped you.

“thank you for the cooking lesson figlia,” rossi thanked, a chorus of similar replies from the rest of the team.

“anytime,” you replied, a smile on your face.

☆ ☆ ☆

tags - @tinylumpiaa @rumplebutterbitch @itsmyblogandillreblogifiwantto @the-quarantine-diaries @ah-blossom @dr-reid-ismyspiritanimal @kissessforharryyy @garcias-batcave @spenceneedsahug @jjandreidsgirl @zoseph @spencerreidxoxo

[yourfavoriteagent]

Your Midnight Company Part 3

Hey guys! Here’s part 3 I promised! I hope you’re liking the series so far! I’m having a blast writing it!

Also found on my AO3: Here!

Content Warnings: None

It had been three days and you’ve only heard from Spencer a few times, he texted you briefly the first night he got there but other than that it’s been short check-in texts for the most part. One day he was waiting for his boss to get back and he had a moment to talk. He told you it was a rough case but they think they’re getting it and how he should be back within the week. He also mentioned how he was excited to see you again which made your heart do cartwheels in your chest.

———-

S: ’guess who’s coming home! :)’ ‘you???” S: ‘wow how’d you get that so quick? Yep! We lift off in an hour.’ ‘how was the case?’ S: ‘I can’t talk about it but it wasn’t an easy one, I’m just glad it’s over’ ‘aww, I'm sorry :/ I’m glad you’re coming home, unfortunately, I don’t work tmrw but I work Thursday so you should come in then!’ S: ’what if instead… I take you out to dinner tomorrow?” You stopped in your tracks, like a date? Was this a date? Are you two dating? ‘like a date?’ You pull the trigger and ask, terrified of his response, yeah he was cute and you did like him there was nothing to not like, you just didn’t want to look like an idiot and assume. S: ‘is that alright with you?’ ‘yes! That’s perfect with me! A date it is!’ you’re grinning from behind your phone, wow a date with Spencer Reid, sorry, Doctor Spencer Reid. S:’ I’ll pick you up at 7?’ ‘sounds great, I can’t wait.”

———

The next day drags on, every time you look at the clock it’s only been two minutes since the last time you looked. You have never sat through a longer one hour lecture in your life. Finally, it was 3 pm, your final lecture of the day. This one lasted until 4:30, you tried your best to read the slides your professor was putting up but every thought was about tonight. You had a whole outfit planned out, you knew exactly what makeup you would wear, the only problem is you have no idea where you’d be going, he could take you to McDonald's for all you know. The clock hits 4:30 while your professor is rambling about an essay due in a few weeks, you practically jump out of your seat when the professor dismisses the class. Okay, it would take you about 20 minutes to get home on the bus then you’d have like 2 hours to get ready. You’re planning out your time in your head so much you nearly miss your stop. You unlock your door and set your bag down, realizing you hadn’t heard much from Spencer today and he didn’t know where you lived, you’d been way too distracted with the thought of tonight and your classes.

‘hey cutie, did I give you my address?”

After sending the text along with your address you walked into your bedroom shucking off your clothes and setting out the dress you planned to wear tonight. The jumped in the shower washing everything you could think of, you were so nervous which is weird because you’ve spent a good amount of your time talking to him but somehow this was different. It was all real for the first time. You dry off and head back to your bedroom to slap on some makeup, you kept it elegant but simple, opting for a pair of subtle lashes and some tinted lip balm. You wanted the “you but better” look. You decided to go with loose curls in your hair, making it bouncy and smooth. Next, you slid on your dress, it was a dark green slip dress, nothing super fancy but still nice. The gold jewelry you paired with it stood out against the darkness of the dress. You were looking over yourself in the mirror when the doorbell rang, he was 3 minutes early. You rush down the hall with your flats in hand. You hoped you looked good as you threw open the door, trying your best to look like you hadn’t just run through your apartment. “Wow, you look amazing.” He smiled draping a black coat over his arm, he was wearing a white button-down with the top two buttons undone and a pair of nice black pants, you looked stunning. “I could say the same to you.” You were grinning ear to ear as you reached around the door to your side table where you grabbed your purse then you were out the door. He held his hand out to yours and walked you down your hallway and out into the cool night air. Thankfully it wasn’t raining tonight so the two of you walked a few blocks down to a nice Italian restaurant you've never eaten at, it had always looked too expensive for you, but he opened the door for you and the two of you walked right in. “Reservation for Dr. Reid.” He said to the woman at the front desk, she nodded and told him to follow her. She walked us through the tables until we got to the back where there was a table with a single candle on top. It was next to the window that showed off the lights of the city. It was beautiful. He pulled your chair out for you and sat down across from you. You were looking around the restaurant at all the hanging lights and paintings on the walls. “This place is so nice, Spencer you didn’t have to bring me here.” “Why would I not want to give you the best I could provide,” he smiled and reached across the table for your hands, “Besides, I pass this place on my way to work every day I’ve always dreamt of bringing the perfect girl here for the perfect night.” You blushed hard at this, “A hopeless romantic?” “You could say that.” He hadn’t stopped smiling since he picked you up. A waitress came by with two menus and water for both of you. He ordered a chicken alfredo and you got the mushroom ravioli, it was beyond delicious but also ridiculously expensive. I mean who would pay $27 for pasta? Apparently, Spencer would, he would buy even more, you two got a brownie with homemade ice-cream to share at the end of your date. Aside from the food you two talked, he talked a bit about his case, although not being able to provide too many details, apparently there was a serial killer in Boston that was preying on young girls, he said it like it was so standard. Almost like it was boring, you couldn’t imagine what it would take to shake him up. Before dessert, he pulled a brown paper wrapped package from his coat pocket and slid it across the table to you. “What’s this?” You ask. “It’s for you, I saw it in a bookshop in Boston and thought of you.” He smiled, “Go on, open it!” You tore at the wrapping uncovering a book. It was a gorgeous edition of The Ship of Theseus. You remembered talking about this the first day you two met. You put it in your Amazon wishlist of things to buy with your next paycheck but he already bought it for you. “Spencer, you didn’t have to! Thank you so much!” You flip the book over to look at all the detail of the cover. “I was hoping you hadn’t bought it for yourself already. I think you’ll like it.” He smiles, his eyes were bright and happy. It was a wonderful sight.

———

The check came but before the lady could come back with Spencer’s card he gets a call. “Sorry,” He says picking up the phone and starting to stand up. “This is Dr. Reid. I see. Okay, I’ll be there in ten.” “All good?” You ask as the woman comes back with the card. “Yeah I think so, I’m so sorry to ask this but I need to run to my office for a moment, would you mind coming with me? It’s just down the street, I’ll walk you home right after.” He looks at you apologetically, you guess this was not the perfect date night he had imagined for the two of you. “Oh, of course, I don’t mind at all. Is it okay that I’m there?” You ask getting up out of your seat and grabbing your purse. “Yeah, I’ll talk to Hotch it should be fine.” He takes your hand and you two walk out of the restaurant hand in hand. He wasn’t kidding when he said he passes this place on his way to work, he stopped at a building four doors down and handed you his coat. “Here, it’ll only be a second.” Then you stepped into the BAU for the first time.

[maybeeatspaghetti]

Please share your alfredo recipe 😳 I'm very interested to see what it's like (I've only ever had alfredo once and so want to have it again)

I’ve tried multiple alfredo sauce recipes, but this one is by far my absolute favorite and it only cooks for 5-7 minutes, so it’s really easy:

Ingredients

1/2 cup butter

1 1/2 cups heavy whipping cream

2 teaspoons minced garlic (or 1/2 teaspoon garlic powder)

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups grated parmesan cheese (I buy a block and grate it myself but pre-shredded parmesan would probably work just fine too)

Steps

Melt the butter in a medium sized pot. Once melted, add the cream and bring to a simmer. Simmer for 2 minutes.

Whisk in the garlic, Italian seasoning, salt, and pepper and keep whisking for 1 minute.

Whisk in the parmesan cheese until melted.

Serve.

For the chicken, there’s no real recipe since my brother kinda just made it up, but we rub about 2 teaspoons Kosher salt, 1/2 teaspoon paprika, and 1/8 teaspoon pepper into both sides of one or two halved chicken breasts and then we cook it in olive oil in a covered pan. The amount of spices we use isn’t necessarily set in stone, but this is an estimation of how much we use.

And then I always use angel hair pasta when I make alfredo because I personally think those noodles complement it better, but pretty much any spaghetti noodles will do! 

The only downside of this sauce recipe is, as for most homemade alfredo sauce recipes, that once you put it in the fridge, it hardens and you have to scoop it out the next day and it separates when you heat it back up in the microwave. But it’s definitely worth it because it’s so delicious freshly made!

[itsmonikacook]

Eat Like an Italian This Spring With These Menu Items at Pinocchio’s

Spring in Colorado can be an unpredictable time with warm, sunny days one minute and a snowstorm the next. One thing you can count on is the great, fresh, Italian food at Pinocchio’s Italian Eatery! This season, stop by and let us prepare some special Italian favorites for you!

Alluring Appetizers

Kick off your meal with a wholesome, flavorful Caprese Salad. Originating in the island of Capri, this recipe won’t disappoint with fresh mozzarella, ripe Roma tomatoes, and newly picked basil. Drizzled with olive oil and balsamic glaze, this salad will put a spring in your step!

If you are looking for something heartier on a chilly spring day, try our Pinocchio Pizza Salad, Unique to our Italian eatery, the Pinocchio Pizza Salad is built upon a freshly baked pizza crust and then topped with cheese, fresh greens, tomatoes, artichoke, carrots, and drizzled with our balsamic dressing.

Delightful Entrees and Pinocchio Favorites

For a fulfilling main course this season, try our homemade Gnocchi. A true Italian classic, our small, potato dumpling dish is made in our kitchen and perfect for spring! Choose your gnocchi with pesto cream and chicken or baked with meatballs or spicy Italian sausage.

From our Pinocchio’s pasta list, select our Tortellini Alfredo for a great, simple meal this season. This creamy, fresh entrée includes tortellini pasta tossed with mushrooms and sun dried tomatoes. If you need some extra protein, simply ask for chicken or shrimp to be added.

For an Italian favorite any time of the year, try our Portafino Pizza! Named after an Italian fishing village and resort along the Italian Riviera, this namesake pizza comes freshly baked with a base of garlic and oil, followed by chicken, broccoli, tomato, and fresh basil topping. Delicious!

Fresh Desserts

Every dessert at Pinocchio’s is made from scratch with the freshest ingredients and a lot of love! This springtime, end your meal with our Italian Lemon Cake. A great finish to your trip to Pinocchio’s, our Italian Lemon Cake is a fluffy white cake with vanilla and filled with rich lemon cream. Glazed with lemon icing, this will become your favorite treat every season!

For a timeless Italian treat no matter what time of year, try our homemade Tiramisu! This traditional dessert means ‘pick me up’ in Italian and is ideal to add a pop to your step. An elegant, layered dessert, our Tiramisu is made with Italian coffee-flavored custard and ladyfingers. Our Tiramisu is a fresh, delicious end to your Italian meal.

Whether it’s spring or autumn, you can expect the very best in Italian food at

Pinocchio’s

. We hope to have the chance to serve you simply incredible Italian food soon!

[easyfoodnetwork]

Eater Staffers Pick Their Favorite Ina Garten Recipes

Skillet-roasted lemon chicken | The Barefoot Contessa

Our editors know that if you can’t figure out what to cook or how, you can always turn to Ina

These days, Eater editors are eating out less and less, due to widespread restrictions on dining in and mandates nationwide to stay at home. That means we’re cooking a whole lot more, in addition to ordering delivery and takeout from places we love — and we’re also talking about cooking more than ever before.

Last week, we revealed the favorite recipes we all have from Deb Perelman from Smitten Kitchen, whose website and cookbooks have inspired devotion from all of us for years. This week, we turn towards another true source of inspiration, one we’re no less loyal to: Ina Garten. The Barefoot Contessa is not only a source for stunningly reliable, expertly-tested recipes; she’s also a beloved cult figure in her own right. She’s been a particular source of calm and humor over the past few weeks, such as when her charming video demonstrating how to make gargantuan cosmos during a crisis went viral. We love Ina for her catchphrases, her devotion to Jeffery, her disarming nature, her nonchalance as she casually asks us to shell out for three pounds of prepared lobster meat. But most of all, we love her for her (to use one of her own favorite adjectives) foolproof recipes. Read on to learn which ones have captured Eater’s attention over the years.

Skillet roasted lemon chicken: The oil-spattered pages in my copy of Cooking For Jeffrey tell how much I love this recipe better than words can. The chicken is always juicy and the tart pan sauce requires no extra effort beyond arranging your aromatics and pouring in some wine halfway through the roasting process. Ina’s headnote on the recipe begins “I can’t tell you how many times I’ve made this!” and honestly, same. — Adam Moussa, senior social media manager

Panzanella: I love to entertain and have my fabulous guests over with my effortless panzanella with tomatoes that are picked by my friends who own a giant acre of fresh tomatoes during summer. Crispy croutons, made with good bread, are tossed with juicy tomatoes with a generous drizzle of good olive oil. How easy is that? — James Park, social media manager

Tomato feta salad: I’m not a seasoned (sorry!) home cook. In fact, in the three years that I’ve lived with my boyfriend, he’s done all the cooking. I just pick up a pie and say I “made” dessert. That said, I’ve been getting into the habit of preparing better lunches — now more than ever. Ina’s tomato feta salad is great because it combines a lot of my favorite things, it’s easy to make, and it yields enough for breakfast the next morning. It also adds a pop of color to my plate, and that simple pleasure helps me through the day. — Esra Erol, senior social media manager

Roasted butternut squash salad with warm cider vinaigrette: Mostly on account of its sweetness, butternut squash has never been one of those ingredients that I get all that excited about, but as someone who has flirted with CSAs and vegetable delivery services over the years, I always end up finding myself in possession of one. This Ina recipe is the one that helped me find a way for squash to shine. The combination of flavors like maple, apple cider, and walnuts make it particularly appropriate for fall weather and the accompanying coziness; sometimes I go Extra Ina and pair it with her Indonesian swordfish (this marinade also works on chicken and kebabs). It’s also not a bad choice for a pretty Thanksgiving side — save yourself the labor and get pre-cut squash if you go this route. — Missy Frederick, Cities Director

The Barefoot Contessa [official site]

Ina’s roasted squash salad

Lemon capellini: This recipe is a great gateway into doing other things with pasta besides dumping jars of marinara onto it. It’s both satisfying and incredibly easy. Once you feel comfortable with building your own basic lemon-butter sauce, you can use the recipe as a base for any lemony pasta creation. For your first twist, I strongly recommend starting the pan with garlic and crushed red pepper for some heat. — Hillary Dixler Canavan, restaurant editor

Rack of lamb: Ina doesn’t have a blindspot, but in my opinion her true brilliance is in her weeknight meat recipes. She’s the master of simple roasts and stovetop braises that take the guesswork out of everything. I used to look at those Costco racks of lamb with fear, but Ina’s tight four-step recipe — from the “ don’t need to plan that far ahead” marinade to the somehow foolproof temperature guide — makes fancy rack of lamb easy enough to pull off any old Tuesday. — Lesley Suter, travel editor

Mulled wine: At some point over the holiday season, I have a big open-house style gathering — and Ina’s mulled wine is always the centerpiece. I make a big batch of it in the morning, which serves the dual purpose of setting up the booze situation and making my house smell amazing (as opposed to like unshowered writer and dog). Then I toss the wine in a crock pot and serve it all day, dumping in more Cab when it gets low. After 5 p.m. we usually toss a couple shots of brandy into the pot, too, which I guess kind of makes it into hot sangria? But then, no one’s quibbling about details like that. — Eve Batey, Eater SF senior editor

Raspberry baked french toast: Hosting large brunches — or breakfasts for dinner — is my favorite way to get people together. It’s fun and low-key, and I especially love that there are plenty of dishes that can be prepped in advance instead of needing fussy last-minute touches or more time in the kitchen instead of with guests. Baked French toast is an incredibly easy and always delicious staple, whether its on the table as an entree (with syrup) or as dessert (with syrup and ice cream). I love Ina’s raspberry baked version, which calls for fresh berries and diced day-old bread, and her French toast bread pudding, which needs slices of challah. These dishes are infinitely riffable, and both of these Ina recipes are great on their own or as a jumping off point. — Sonia Chopra, director of editorial strategy

Flag cake: I love to make Gartner’s flag cake from Barefoot Contessa Family Style, which could be especially fun if you have kids at home right now to help place blueberries on the stars background and raspberries on the stripes. Seriously, decorating this cake can take up an entire afternoon and should count as a credit for the long lost school subject of home economics. — Susan Stapleton, Eater Vegas editor

Ina Garten [Photo: Facebook]

Ina Garten’s flag cake

Perfect pie crust: Ina’s Perfect Pie Crust is my absolute go-to, holy grail pie crust. I’ve experimented with different crusts but this one takes the — ahem — pie. Five staple ingredients come together quickly in the food processor and can be used for any pie that requires a buttery, flaky blanket of perfection. Which is all the pies, duh. — Stefania Orrù, coordinating producer for Eater Video

Outrageous brownies: There could not be a better descriptor than outrageous for this brownie recipe — after all, it has a pound of butter and nearly two pounds of chocolate! But it’s all for good measure because you’ll be enjoying this massive portion of brownies for days to come. They keep really well, and Ina’s right when she says the instant coffee in here makes all the difference — it’s a tiny amount that gives a zippy balance to the decadent chocolate. — Tanay Warerkar, Eater NY reporter

Mocha Chocolate Icebox Cake: As someone who is not remotely talented at baking, this recipe is so easy to follow and the end result is a showstopper. I’ve made this recipe for multiple parties and everyone raves about it. It is boozy, full of chocolate and semi-homemade so it’s a win/win in my book. Added bonus: layers of Tate’s Chocolate Chip cookies! — Stephen Pelletteri, executive producer

Honorable mentions:

Herb-marinated pork tenderloin

Crispy mustard-roasted chicken

Buttermilk cheddar biscuits

Warm French lentils

Frozen key lime pie

Chipotle and rosemary roasted nuts

Palmiers

Rugelach

Scallops provencal

Roasted shrimp cocktail

Italian wedding soup

from Eater - All https://ift.tt/2JSWSDq https://ift.tt/2Xil0HE

Skillet-roasted lemon chicken | The Barefoot Contessa

Our editors know that if you can’t figure out what to cook or how, you can always turn to Ina

These days, Eater editors are eating out less and less, due to widespread restrictions on dining in and mandates nationwide to stay at home. That means we’re cooking a whole lot more, in addition to ordering delivery and takeout from places we love — and we’re also talking about cooking more than ever before.

Last week, we revealed the favorite recipes we all have from Deb Perelman from Smitten Kitchen, whose website and cookbooks have inspired devotion from all of us for years. This week, we turn towards another true source of inspiration, one we’re no less loyal to: Ina Garten. The Barefoot Contessa is not only a source for stunningly reliable, expertly-tested recipes; she’s also a beloved cult figure in her own right. She’s been a particular source of calm and humor over the past few weeks, such as when her charming video demonstrating how to make gargantuan cosmos during a crisis went viral. We love Ina for her catchphrases, her devotion to Jeffery, her disarming nature, her nonchalance as she casually asks us to shell out for three pounds of prepared lobster meat. But most of all, we love her for her (to use one of her own favorite adjectives) foolproof recipes. Read on to learn which ones have captured Eater’s attention over the years.

Skillet roasted lemon chicken: The oil-spattered pages in my copy of Cooking For Jeffrey tell how much I love this recipe better than words can. The chicken is always juicy and the tart pan sauce requires no extra effort beyond arranging your aromatics and pouring in some wine halfway through the roasting process. Ina’s headnote on the recipe begins “I can’t tell you how many times I’ve made this!” and honestly, same. — Adam Moussa, senior social media manager

Panzanella: I love to entertain and have my fabulous guests over with my effortless panzanella with tomatoes that are picked by my friends who own a giant acre of fresh tomatoes during summer. Crispy croutons, made with good bread, are tossed with juicy tomatoes with a generous drizzle of good olive oil. How easy is that? — James Park, social media manager

Tomato feta salad: I’m not a seasoned (sorry!) home cook. In fact, in the three years that I’ve lived with my boyfriend, he’s done all the cooking. I just pick up a pie and say I “made” dessert. That said, I’ve been getting into the habit of preparing better lunches — now more than ever. Ina’s tomato feta salad is great because it combines a lot of my favorite things, it’s easy to make, and it yields enough for breakfast the next morning. It also adds a pop of color to my plate, and that simple pleasure helps me through the day. — Esra Erol, senior social media manager

Roasted butternut squash salad with warm cider vinaigrette: Mostly on account of its sweetness, butternut squash has never been one of those ingredients that I get all that excited about, but as someone who has flirted with CSAs and vegetable delivery services over the years, I always end up finding myself in possession of one. This Ina recipe is the one that helped me find a way for squash to shine. The combination of flavors like maple, apple cider, and walnuts make it particularly appropriate for fall weather and the accompanying coziness; sometimes I go Extra Ina and pair it with her Indonesian swordfish (this marinade also works on chicken and kebabs). It’s also not a bad choice for a pretty Thanksgiving side — save yourself the labor and get pre-cut squash if you go this route. — Missy Frederick, Cities Director

The Barefoot Contessa [official site]

Ina’s roasted squash salad

Lemon capellini: This recipe is a great gateway into doing other things with pasta besides dumping jars of marinara onto it. It’s both satisfying and incredibly easy. Once you feel comfortable with building your own basic lemon-butter sauce, you can use the recipe as a base for any lemony pasta creation. For your first twist, I strongly recommend starting the pan with garlic and crushed red pepper for some heat. — Hillary Dixler Canavan, restaurant editor

Rack of lamb: Ina doesn’t have a blindspot, but in my opinion her true brilliance is in her weeknight meat recipes. She’s the master of simple roasts and stovetop braises that take the guesswork out of everything. I used to look at those Costco racks of lamb with fear, but Ina’s tight four-step recipe — from the “ don’t need to plan that far ahead” marinade to the somehow foolproof temperature guide — makes fancy rack of lamb easy enough to pull off any old Tuesday. — Lesley Suter, travel editor

Mulled wine: At some point over the holiday season, I have a big open-house style gathering — and Ina’s mulled wine is always the centerpiece. I make a big batch of it in the morning, which serves the dual purpose of setting up the booze situation and making my house smell amazing (as opposed to like unshowered writer and dog). Then I toss the wine in a crock pot and serve it all day, dumping in more Cab when it gets low. After 5 p.m. we usually toss a couple shots of brandy into the pot, too, which I guess kind of makes it into hot sangria? But then, no one’s quibbling about details like that. — Eve Batey, Eater SF senior editor

Raspberry baked french toast: Hosting large brunches — or breakfasts for dinner — is my favorite way to get people together. It’s fun and low-key, and I especially love that there are plenty of dishes that can be prepped in advance instead of needing fussy last-minute touches or more time in the kitchen instead of with guests. Baked French toast is an incredibly easy and always delicious staple, whether its on the table as an entree (with syrup) or as dessert (with syrup and ice cream). I love Ina’s raspberry baked version, which calls for fresh berries and diced day-old bread, and her French toast bread pudding, which needs slices of challah. These dishes are infinitely riffable, and both of these Ina recipes are great on their own or as a jumping off point. — Sonia Chopra, director of editorial strategy

Flag cake: I love to make Gartner’s flag cake from Barefoot Contessa Family Style, which could be especially fun if you have kids at home right now to help place blueberries on the stars background and raspberries on the stripes. Seriously, decorating this cake can take up an entire afternoon and should count as a credit for the long lost school subject of home economics. — Susan Stapleton, Eater Vegas editor

Ina Garten [Photo: Facebook]

Ina Garten’s flag cake

Perfect pie crust: Ina’s Perfect Pie Crust is my absolute go-to, holy grail pie crust. I’ve experimented with different crusts but this one takes the — ahem — pie. Five staple ingredients come together quickly in the food processor and can be used for any pie that requires a buttery, flaky blanket of perfection. Which is all the pies, duh. — Stefania Orrù, coordinating producer for Eater Video

Outrageous brownies: There could not be a better descriptor than outrageous for this brownie recipe — after all, it has a pound of butter and nearly two pounds of chocolate! But it’s all for good measure because you’ll be enjoying this massive portion of brownies for days to come. They keep really well, and Ina’s right when she says the instant coffee in here makes all the difference — it’s a tiny amount that gives a zippy balance to the decadent chocolate. — Tanay Warerkar, Eater NY reporter

Mocha Chocolate Icebox Cake: As someone who is not remotely talented at baking, this recipe is so easy to follow and the end result is a showstopper. I’ve made this recipe for multiple parties and everyone raves about it. It is boozy, full of chocolate and semi-homemade so it’s a win/win in my book. Added bonus: layers of Tate’s Chocolate Chip cookies! — Stephen Pelletteri, executive producer

Honorable mentions:

Herb-marinated pork tenderloin

Crispy mustard-roasted chicken

Buttermilk cheddar biscuits

Warm French lentils

Frozen key lime pie

Chipotle and rosemary roasted nuts

Palmiers

Rugelach

Scallops provencal

Roasted shrimp cocktail

Italian wedding soup

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