#boiled artichokes salad

[mike-wachowski]

reblog and tag ur answer so I can see please :)

[copperbadge]

The third and final of the dishes that I cooked today, a few of these (reheated) will be the first of tomorrow's Festa Alla Cinque Cibi, the appetizer course. I make no claims to authentic Roman Jewish cooking in any of this, but these are perhaps the most hilariously well-sourced and yet non-authentic of the bunch: Burik Con Patata, from a recipe in Portico.

Traditionally these are boiled potato mixed with other savory ingredients, wrapped in a crepe-like pancake and pan fried. The recipe itself says that you can speed up the process by using egg roll wrappers instead of homemade crepes, and I love an egg roll, so I said, "That, I will do that." Also IDK if you guys are aware but there is a not-insignificant relationship between American Jews and American Chinese food around this time of year. :D

Anyway I figured if I was going full egg roll I'd make life easy and use instant mashed potatoes. I'm not sure what it says about me that I feel compelled to add that I did at least use like...the fancy instant mashed potatoes. In any case, I mixed them with sauteed mushrooms and caramelized onions, and it made a spectacular filling for a really delicious dish. Like, this might enter some kind of regular rotation for meals in cucina di copperbadge. Although I'm still working out the best wrapping technique. I'll get there.

Tomorrow I'll be frying an artichoke and slow-cooking a beef stracotto as the "salad" and "main" of my five-course feast. For the rest of today I'm going to put my feet up and watch AS Roma try to topple Juventus, cuddle some cats, do my daily Italian learning in Duolingo, and probably have a few more of these burik for dinner because sono molto molto delizioso.

[ID: Two images of burik con patata; I forgot to take any photos during the process. The first photo shows a number of small "packets" of fried egg roll wrapper, mottled with dark brown spots and crispy edges. The second shows one of the burik broken in half, showing the creamy interior of mashed potato, including some bits of onion and mushroom.]

[theantonian]

What kinds of foods do you think Antony, Cleo and their loved ones enjoyed?

Bearing in mind Cleo was raised Greek, Antony Roman. They were Egypt based but went across Syria, Turkey, Greece.

Antony as a Roman would generally eat various meats mostly pork, poultry, and lamb. Porridge, or puls, made from spelt or barley, was a fairly common meal for the lower classes and Roman soldiers and he would have eaten these while serving in the army. Vegetables and fruits played a role in the Roman diet, however. Legumes such as lentils, beans, and peas were crucial sources of protein too. Cheese made from the milk of cows, sheep, or goats. Simple boiled eggs to more elaborate recipes like omelets or egg-based sauces. Fresh and dried fruits like apples, pears, and grapes were also widely popular. Exotic meats such as peacock, flamingo, dormice, or ostrich were featured at banquets. Here is an article on Roman food:

What Did the Romans Eat and Drink? Learn About Ancient Dining & Diets (mymodernmet.com)

Cleopatra and her relatives would have enjoyed typical Greek dishes. barley bread dipped in wine, sometimes complemented by figs, dates or olives. They also ate a sort of pancake which were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast. Vegetables that were consumed included radishes, turnips, and carrots. Leafy and salad vegetables were cos lettuce (romaine), cress, arugula, and cabbage. Common bulb and stem vegetables were asparagus, cardoons (artichoke thistle), celery, fennel, garlic, and leeks. Fruit-like vegetables were cucumbers and squash (marrows). Artichokes (the flower part of the plant) and artichoke thistle (cardoons) also were popular at the time. Consumption of pheasant, wild hares, boar, and deer with chickens, geese, and their eggs were common. Here are some articles you should look into:

Ancient Greek cuisine - Wikipedia

Ancient Greek Food: Bread, Seafood, Fruits, and More! | History Cooperative

[roosterbruiser]

𝐕𝐨𝐮𝐥𝐞𝐳-𝐕𝐨𝐮𝐬 ☿ 𝟔

☿ 𝐁𝐫𝐚𝐝𝐥𝐞𝐲 "𝐑𝐨𝐨𝐬𝐭𝐞𝐫" 𝐁𝐫𝐚𝐝𝐬𝐡𝐚𝐰 𝐱 𝐘𝐨𝐮 (𝐏𝐨𝐫𝐧 𝐍𝐚𝐦𝐞: 𝐂𝐡𝐞𝐫𝐫𝐲 𝐀𝐫𝐬𝐚𝐧) ☿ 𝐬𝐮𝐦𝐦𝐚𝐫𝐲: You and Jake have an honest conversation about your pasts. Your love can be shared. ☿ 𝐰𝐨𝐫𝐝𝐬: 7.3k ☿ 𝐕𝐨𝐮𝐥𝐞𝐳-𝐕𝐨𝐮𝐬 𝐨𝐧 𝐒𝐩𝐨𝐭𝐢𝐟𝐲 ☿ 𝐦𝐚𝐬𝐭𝐞𝐫𝐥𝐢𝐬𝐭 𝐟𝐨𝐫 𝐕𝐨𝐮𝐥𝐞𝐳-𝐕𝐨𝐮𝐬 ☿ 𝐫𝐨𝐨𝐬𝐭𝐞𝐫𝐛𝐫𝐮𝐢𝐬𝐞𝐫'𝐬 𝐦𝐚𝐬𝐭𝐞𝐫𝐥𝐢𝐬𝐭 ☿ 𝐭𝐡𝐢𝐬 𝐬𝐭𝐨𝐫𝐲 𝐢𝐬 𝐡𝐢𝐠𝐡𝐥𝐲 𝐞𝐱𝐩𝐥𝐢𝐜𝐢𝐭. 𝐦𝐢𝐧𝐨𝐫𝐬 𝐚𝐛𝐬𝐨𝐥𝐮𝐭𝐞𝐥𝐲 𝐝𝐨 𝐧𝐨𝐭 𝐢𝐧𝐭𝐞𝐫𝐚𝐜𝐭--𝐭𝐡𝐢𝐬 𝐬𝐭𝐨𝐫𝐲 𝐢𝐬 𝐬𝐭𝐫𝐢𝐜𝐭𝐥𝐲 𝟏𝟖+. 𝐬𝐨𝐦𝐞 𝐭𝐡𝐞𝐦𝐞𝐬 𝐦𝐚𝐲 𝐛𝐞 𝐮𝐩𝐬𝐞𝐭𝐭𝐢𝐧𝐠 𝐚𝐧𝐝 𝐩𝐥𝐞𝐚𝐬𝐞 𝐭𝐚𝐤𝐞 𝐜𝐚𝐫𝐞 𝐨𝐟 𝐲𝐨𝐮𝐫𝐬𝐞𝐥𝐟 𝐛𝐞𝐟𝐨𝐫𝐞 𝐫𝐞𝐚𝐝𝐢𝐧𝐠. 𝐫𝐞𝐟𝐞𝐫 𝐭𝐨 𝐦𝐚𝐬𝐭𝐞𝐫𝐥𝐢𝐬𝐭 𝐟𝐨𝐫 𝐬𝐩𝐞𝐜𝐢𝐟𝐢𝐜 𝐰𝐚𝐫𝐧𝐢𝐧𝐠𝐬. 𝐩𝐥𝐞𝐚𝐬𝐞 𝐦𝐞𝐬𝐬𝐚𝐠𝐞 𝐦𝐞 𝐢𝐟 𝐲𝐨𝐮 𝐡𝐚𝐯𝐞 𝐚𝐧𝐲 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬. 𝐫𝐞𝐦𝐞𝐦𝐛𝐞𝐫 𝐭𝐡𝐚𝐭 𝐭𝐡𝐢𝐬 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲 𝐚𝐛𝐨𝐮𝐭 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐝𝐨𝐢𝐧𝐠 𝐩𝐨𝐫𝐧 𝐢𝐧 𝐭𝐡𝐞 𝟕𝟎𝐬--𝐚 𝐯𝐢𝐨𝐥𝐞𝐧𝐭 𝐞𝐫𝐚.

𝐂𝐡𝐚𝐩𝐭𝐞𝐫 𝐒𝐢𝐱 𝐋𝐨𝐬 𝐀𝐧𝐠𝐞𝐥𝐞𝐬, 𝐂𝐀 𝐉𝐚𝐧𝐮𝐚𝐫𝐲 𝟏𝟑𝐭𝐡, 𝟏𝟗𝟕𝟗

You’ve been at the restaurant for hours now. It’s a newer one, one that is draped in red velvet and low, pink lights. There are fresh flowers on all the mahogany tables and the tablecloths are all sewn from fine French linen, their color a seafoam green. 

All around you, everyone else is chatting away and ordering another drink or poking around their salads. The restaurant is alive with clattering silverware and popping corks and the live orchestra set up in the corner. 

The food has been incredible: artichoke hearts breaded in sourdough and and crumbled with feta, gruyere fondue with broccoli sauteed in garlic and and butter, cobb salad with prosciutto and soft boiled eggs, decadent filet mignon with a mushroom creme. 

Rooster watches you take the first bite of your filet, your jaw flexing as you chew. Everyone else--Coyote, Phoenix, Hangman, Fanboy, Payback--is so used to this kind of luxury. This nice cut of steak, this expensive wine, this rich cheese. But you aren’t. This is all new to you still. And the way your eyes are alight with unadulterated joy, the way your lips quiver with every moment the steak is between your molars--Rooster can see it. He can see how unfamiliar this all is. 

“Whatcha think, baby?” Rooster asks. 

You didn’t realize that he was watching you, but when you look up and across the table, when you see his whiskey-colored eyes crinkled with joy as he watches you chew--you sigh. The world doesn’t push down on you so heavily when he’s looking at you. 

Carefully, you pat your mouth with an expensive napkin and reach across the table, taking Rooster’s hand. He strokes your skin, still grinning at you, and wishes that you were perched right on his lap instead of across from him. 

“That’s the second-best steak I’ve ever had,” you tell him. 

He scoffs. 

“Second-best? Don’t break my heart and tell me the best steak you’ve ever had was in Nebraska, kid. Not a chance.” 

You shake your head, laughing. Your hair tickles your naked shoulders when you move, a delicate and soft feeling that makes your chest warm. 

Rooster lets his eyes fall to the soft slope of your shoulders, the elegant point where your throat gives into anatomy and becomes your collarbones. Your skin practically glows in the light of the restaurant, effervescent. You have your hair pulled up and it’s been falling all night--but it’s fallen so perfectly that it looks purposeful. Tendrils of your soft hair decorate your cheeks and forehead, giving you a very soft and sweet look even with the dark eyeshadow on your lids and the gloss on your lips. 

“Well, don’t bogart this best steak,” Rooster says, leaning forward. “What’s the skinny?”

You lean forward, too, setting your cutlery on your plate politely. 

“It was at this little place in L.A.. God, it’s really the shit, you know? View of the Hollywood sign, a pool, a tiki bar,” you list, squeezing his hand. “The chef’s, like, super hands-on, too. He was a good lay. Well, anyway, he made the best steak I’ve ever had. Cooked it up real nice, medium, wearing an ugly Hawaiian shirt and no shoes.” 

Rooster chews a smirk. 

“No apron and no shoes?” He asks. “That’s two health code violations, kid.” 

You grin back, your lashes fluttering against your rosy cheeks. 

“Cry about it,” you tease. 

“What’re we crying about?” Hangman asks, throwing his arm over your shoulders. 

You lean into him, grinning, resting your head against his. He fingers the silk dress you’re wearing, pressing a lewd kiss to your forehead. Rooster wishes you were perched on his lap fervently.

“I’ve got nothing to cry about,” you tell Jake, smoothing your gown and winking at Rooster. “How about you, Cowboy?” 

Hangman likes that you call him Cowboy. He’s been called Hangman for so long--which is still a nickname he loves, one that tells everyone who utters it just how well-endowed he is--that he sometimes forgets that he can be something else. 

“How could I cry when I’ve got you on my arm, honey?” Jake lips, kissing your cheek again. 

“I’ll tell you what I’m gonna cry about,” Fanboy pipes up, lips pursed. He’s nursing a martini, his silk shirt almost entirely unbuttoned and exposing the manicured curls across his chest. “Dennis only giving me six fucking films for the entire year. The entire year!”

“What?” Rooster asks, brows furrowed. He takes another sip of his Tom Collins then sits back in his seat, crossing his arms. “That’s bogue.” 

“Totally bogue,” Bob agrees. “What, like, boy on boy isn’t popular anymore?” 

Fanboy rolls his eyes. 

“Exactly,” Fanboy agrees. He finishes his marini and flags down one of the waiters. “As far as I’m concerned, I’m a pioneer in my genre.” 

“Well, that isn’t an opinion,” Phoenix says with a sigh, touching her lipstick up in her pocket mirror. “It’s a fact, honey.” She snaps the compact shut and puckers her lips. 

“I mean, shit, I’ve got some jobs you can take,” Coyote laughs. He is ferociously cutting into his steak, shaking his head with his eyes wide. “I’m gonna be dehydrated by February at the rate I’m going. You dig?” 

“Everyone digs,” Phoenix says, rolling her eyes. “Can’t have more shoots than Rooster, though. Right?”

Rooster is absently stroking his mustache, humming.

“Not necessarily,” he says softly, shrugging.

“Well, how many films you got this year, man?” Payback asks. “Dennis stiff you?”

“No,” Rooster answers. Dennis is a lot of things--but he isn’t stupid. And it would be stupid if Dennis were to stiff Rooster. “He knows better than that.” 

“How many, then?” Fanboy asks. He’s smoking a cigarette now, his leg bouncing.

“Ten,” Rooster answers.

You’re tickled. You have more than ten. You have more than Rooster Bradshaw--who’s the biggest and the best in the business. It makes your stomach turn with a precarious sort of excitement. 

“Christ,” Coyote says, sighing. “I haven’t had ten since I was a rookie.”

Everyone echoes some sort of murmured agreement, the air thick with cigarette smoke. Your spine prickles. Shit. You have more films than everyone here--Rooster and Hangman already know that. 

You’re afraid, suddenly, that these people will not like you if they know this about you. You don’t want anyone to think that you’re taking their jobs, fast tracking the demise of their careers. Jesus--fear slinks up your legs and presses down into your thighs. You like these people, you’re friends with these people, you’re breaking bread with these people. You don’t want to be in this industry without them. 

Jake can feel it when your thighs clench, can feel it when your spine stiffens.  

“Wanna step outside for a second, honey?” Jake says quietly in your ear. He needs another bump anyway. 

“Yeah,” you tell him. “Say, got a mint?” 

Jake grins at you. 

“Always.” 

Rooster watches the two of you walk out together, your dress clinging to your body. Jake’s hand is resting on your ass, just high up enough for it to not be considered rude in this nice of a restaurant. He knows what you two are going to do outside, which is what you two slink off together and do in bathrooms and bedrooms. It makes his palms sweat, but he doesn’t move to stop it. How could he? 

It’s not hot in the restaurant, but it’s stuffy--and your face is flushed at the thought of everyone inside asking how many movies you have been signed on for. The cool evening air is a welcome escape, one that makes your lips part in ecstasy as it prickles your bare arms. 

Cars are zooming past, their engines purring and their horns wailing. There are people laughing on the sidewalk and holding hands and singing songs. Heels clack against the pavement as people swiftly pass you, not batting an eye in your direction. 

You don’t know this yet, but soon you won’t be able to stand on the sidewalk without people looking at you. Men, especially ones walking with their wives or girlfriends, will stare but will not be brave enough to approach you. They’ll pretend they know you from work or school if their wives catch their gazes lingering on you. They will think about the color of your nipples and the way your back arches and the noises you make when you suck cock, but they won’t say anything to you. You almost prefer it when people say something, when they’re brave enough. Because in a few months time, you will live in a fishbowl. You will be lonely even when everyone in the room is looking at you.  

Jake is still holding onto you, humming softly as he tugs you over to the brick siding of the restaurant. He tugs the mints container out of his pocket and smiles at you. He thinks you look beautiful tonight, all done up with that eyeshadow and that dress. 

“Have you graduated to sniffer?” He asks, eyebrow perched. 

You hum, shaking your head. You will rarely pass up an opportunity to have Jake’s fingers in your mouth. 

“Nope,” you say, hooking your fingers in the belt loops of his corduroys. “Gonna need your help.” 

This pleases Jake. He doesn’t even check behind him anymore before he takes a bump--everyone does cocaine. Everyone and their mama does cocaine in Los Angeles. There’s nothing out of the ordinary about it anymore. 

Once he’s snorted it off his thumb, he dips his finger against his tongue and then presses it into the powder before bringing it up to your lips. 

“Careful,” you say quietly, tucking his hair behind his ears. Your eyes are glowing in the low light of the evening. “Don’t smudge my gloss.”

“I’d rather die,” Jake says simply. 

Then he slides his fingers against your gums, makes sure to spread it around. 

Your heart is racing already, just in anticipation of the high. It’ll be a few minutes, you know. But you don’t mind. You don’t mind at all. Just sitting here with Jake, outside against the cool brick--that’s enough for you. 

Jake snaps the container shut and stuffs it back in his pocket, giving you a quick kiss before settling in beside you against the brick. The two of you quietly watch the cars go by for a few minutes, holding hands, waiting to feel it. 

But there’s something choking Jake now. You’re stroking his hand, humming to yourself, letting the butter melt on your tongue. And he thinks--maybe because he’s high or maybe because you seem to have a peculiar way of subduing him--that you are a good person. He hasn’t known you for very long, but he knows that the heart that sits in your chest is a good one. You’re kind and you’re bright, bubbly. But it took time for him to understand about you, hours. With Gentry, it took weeks. You’re like Gentry, though. Gentry was just someone that Jake knew was a good person--not right away, the very first time he saw him at the canteen. 

“What’s up, Cowboy?” You ask. 

You’re looking at him now, your cheek pressed against your shoulder. 

He shakes his head, biting his lip. 

“You remind me of someone,” he says softly. 

You swallow, your lips tingling. 

“Who?” You ask. 

But you already know. You’ve thought about it a lot, that first night you met Jake when he told you about the only man he ever loved. When you anchored yourself on his body and let him sleep. 

“Gentry,” he answers. He sniffles, wipes his nose. He’s tapping his fingers against yours rhythmically. “Not that you’re, like, manly or anything. Ain’t like that. I just like you is all.” 

“Everyone likes me,” you tease. But it is true--everyone does like you. 

He laughs shortly. 

“Yeah, but I don’t like everyone,” he sighs. “You dig?” 

You watch his Adam’s apple bob when he swallows hard. 

“Yeah, I can dig it,” you say quietly. “So, what did you like about him?” 

Jake laughs again, grinning. His face feels good--cold and soft. 

“He was stand-offish,” he answers. “Always had something to say, you know? Didn’t seem scared. Like, we were all fucking scared. Middle of the fucking jungle, barely old enough to drink. Half of us wanted to book it. The other half were just bugged out. And Gentry was just, like, chilled. He didn’t seem scared. Not ever. Not really.” 

Blood is rushing through your ears now, but you hear every word Jake says. 

“And you think I’m chill and stand off-ish, huh?” You ask.

You squeeze his hand.  

“No,” Jake says, sighing. “No, I don’t think you’re stand-offish. I think you’re just--I guess I think you’re just, like, fearless. Like, when I met you and you were just taking a skinny dip in Rooster’s pool--you didn’t give a fuck that I was there. Jesus, you didn’t shy away from anything. You keep it real, Cherry. So did Gentry.” 

With pink tickling your cheeks, you move closer to Jake and let your head rest on his shoulder. He smells like patchouli, which is a scent you’ve grown to like. His shirt is soft against your cheek, his skin warm. 

“What was it like when you met him? Tell me about the first time.” 

He’s never told another soul this. It hasn’t even occurred to him before this precise moment that he hasn’t recounted the story out loud to anyone. But now you’re here and your cheek is warm against his arm and you smell like sugar and he feels like it’s okay to talk about it. 

“I cut my hand on a piece of metal. Gnarly cut, bleeding everywhere. We were in the fucking boonies and it was hot and muddy. Everyone was sweating, there were bugs everywhere, it smelled like piss. So, I walk up to the canteen to ask for a bandage,” Jake explains. When he talks about the cut, it starts to burn; that seam that he opened up all those years ago on that sheet of metal, the one that poured out enough blood to make the flies swarm in thick waves. It’s cold outside, but he feels the perspiration on the back of his neck like he’s back there again. “Hadn’t been there for more than a month. I looked new, you know? Like, not as dirty and tired. Got a lot of shit for it from the other dudes in my battalion. So, I ask the little guy with the dark hair working the canteen if I can be bandaged up.” 

Jake chuckles softly, remembering. God, what a pesky thing memory is. It makes him feel like Gentry is still alive somewhere, on some plane. How can he remember him so clearly if he isn’t living, breathing? 

“Well, what happened?” You press. You’re grinning, watching Jake’s glassy eyes. 

“The asshole grabbed my hand, looked at the wound, told me he wasn’t gonna give me a bandage for a pussy cut. Then he fucking licked it--just, like, licked the cut and the blood and dirt. Spit on it. Told me to get lost,” Jake muses, shaking his head. “I was grossed out. But it stopped the bleeding, which was why he did it.” 

“That’s trippy,” you laugh, wrinkling your nose. “And then, what? You fell in love just like that?” 

Jake shakes his head. He can see Gentry’s eyes if he thinks hard enough--the way they watched him, the way they were always narrowed. 

“I hated him before I loved him,” Jake answers. He tuts, pressing the toe of his shoe against the concrete. “He was gung ho. Knew what he was doing. Liked it. Not the ugly parts, you know, but like the rest of it. He was good at everything. Bastard. We were humping the boonies once and we came up on this hamlet--it was evacuated, deserted. So, we set up camp. Gentry and I ended up in the same hut. He found a bottle of snake wine hidden in one of the rooms, like it was waiting for us or something.” 

The glow of the lantern of the little kitchen table, the overturned chairs, the strewn linens. He can remember Gentry emerging from the bedroom, his rifle slung over his shoulder, with a shit-eating grin on his face. He remembers still feeling so guarded around Gentry, stuck on the pussy cut comment. And he remembers that Gentry didn’t care--didn’t even really remember. 

“We drank about half of it. Drank ourselves dumb,” Jake says quietly. He can still remember the taste of it on his tongue, how bitter it was. “He asked why I was giving him the hairy eyeball. I told him it was because of the cut. God, that fucking dick, he didn’t even remember doing that. Like, he was always just so brash with everyone that it didn’t even stick with him. So I showed him the cut on my hand again. You know, just to prove it. And--!”

Jake chokes for a moment, overwhelmed. You hold onto his hand tightly, nuzzling your face against his arm. 

He clears his throat. 

“He told me it was a pussy cut and I tried to pull my hand away, but he wouldn’t let me. Just held onto it too tight. And then he kissed it--you know, the way parents are supposed to when you fall off the fuckin’ monkey bars?” Jake can remember exactly how warm Gentry’s lips were against his hand, exactly how terrified and intoxicated he was. And how he did not want to move a muscle. “Scared me. Still scares me to think about. I was just some fucking kid from Texas and, you know, down there--folks aren’t friendly about that. Boys kissing boys. But I didn’t move. Didn’t want to. Couldn’t.” 

They made love that night. Jake was scared, but only for a few minutes. It felt like an entirely different world he was in the next morning--one he had never even pondered, one he had never expected to stumble upon. 

“And then you fell in love?” Your voice sounds small. 

Jake nods. 

“Yeah,” he answers. “Yeah, we did fall in love. Like a couple of fuckin’ idiots.” 

“What’s idiotic about falling in love?” 

“War is Hell,” Jake says quietly. He sniffles, wrinkles his nose. 

That’s all he says.

“Is love Hell?” You’re asking genuinely--you don’t know. 

Jake bites his lip hard. He thinks about Gentry’s laugh--that hard-to-earn, brash, unhurried thing. 

“No,” he answers. 

That’s all he says.   

You stand there for a long time, nuzzling your face against Jake’s arm. You just breathe together, watch the cars go by, watch the headlights flood the busy street. You’re not thinking about the food that’s waiting or the company that’s missing you. You’re just high and standing together, soaking in the present state of the world.

“Cherry?” 

You hum. 

“Why’d you get sent away?” 

You’ve been waiting for someone to ask. You know Rooster wants to. You know he’s too polite to ask for the entire story, that he would never want to overstep. But that’s the difference between Jake and Rooster--Rooster is afraid of the placement of his feet on the earth that he walks upon and Jake likes the way the ground shakes when he walks hard. 

“Got caught,” you start softly. You sigh, letting your lungs deflate, letting your shoulders slope. “My brother caught me, the jerk.” 

“Got caught doing what?” 

“Doing who,” you correct. “John Duke. We just saw a picture and he was dropping me back off on the farm. I don’t know why, but he put his hand under my skirt when we were in the driveway. Made me cum, which he hadn’t ever done before.” 

Jake is looking at you now, memorizing the slope of your lips when you frown. 

“And they kicked you off the farm for that?”

Laughter punctures the air softly. You lean into Jake further, shaking your head. 

“I’m probably the only broad in western Nebraska that’s ever cum,” you breathe, shaking your head. “But my brother, I don’t know if he was out doing barn chores or if he was waiting on me to come home, but he saw what we were doing in the truck. Ripped the door open, pulled me out.” 

The ground was frozen when you fell upon it, your skirt pooled by your hips and your eyes squeezed shut tight. Your orgasm was ruined, the frigid air pinching your calves and the tip of your nose. 

“Chased John off, not that it took much. Dragged me into the house. Woke my mama and daddy up, told them everything.” 

“Jesus,” Jake mutters, biting his lip. “What’d they do?”

“Mama cried. Daddy wouldn’t look at me. My brother, Carlton, was an animal. Screaming, hollering. Punched a hole into the wall by my head when I wouldn’t say sorry.”  

You wouldn’t say sorry--that’s what made your brother so angry. You were not sorry at all, not sorry about cumming, not sorry about fucking John Duke. You were thoroughly unapologetic. 

“He wanted you to say sorry? For what? Cumming?” Jake scoffs. 

 In an abstract way, you think that, yes, he did want you to say sorry for cumming. It’s not what respectable young girls do--not in cars, not in skirts, not in the driveway of your parents home. 

“Sure,” you answer. “And making my mama upset.” 

“What’d your mama do?” 

You look down at your heels--these shiny and expensive things that hold you up higher in the world and sculpt your calves. 

“Spit on my shoes,” you answer. She had never looked uglier to you than when she did that, her face twisted and her cheeks red and her hair frizzy. “They were ugly things, anyway. Left them at my aunt’s house.”

Jake can’t imagine it, really. He can’t imagine someone looking at you in the throes of an orgasm and being filled with venom. He can’t imagine gazing upon your beauty, the kind of beauty that is just there and keeps growing the longer someone looks at you, and hating you. 

“Well,” Jake starts. He crouches down suddenly, presses against your belly until you’re flat against the brick wall. You grin down at him as he pulls your leg and lets your heel rest against his shoulder. He strokes your calf, biting his lip. “Now you’re here and your mama’s shoveling chicken shit.” 

Your lips tingle. 

“Karma, right?” You breathe.

Your mama’s gonna shovel chicken shit until she dies. 

Jake kisses your ankle. 

“Right.”

You pull him up and wrap your arms around him. The two of you stand there for a few seconds, just embracing. You’re so glad that you know him, so glad that you’re high and standing outside this restaurant with him. You really do love him--you love everyone. 

But then Jake kisses the top of your head a few times, grinning, sighing. He squeezes you, letting the weight of the conversation roll off his back. 

“Wanna know what they call a new soldier? The one that ain’t seen nothing yet?”

You two start for the door, your cheek still pressed against his body. 

“What?” You ask, smiling. 

“Cherry,” he answers. 

He holds your hand. And when you begin to feel around for the scar, that seam, he feels it. But he doesn’t say anything. He lets you find it. It feels good to be stroked by gentle fingers. 

When you come back into the restaurant, you come up behind Bob and pepper a few exuberant kisses across his pale pink cheeks and wrap your arms around his shoulders. Bob is surprised, but he’s grinning as he holds onto your forearms. He’s overwhelmed by your sweet scent, overwhelmed with your kisses and your touch. 

“Baby, let’s order another round,” you sigh into Bob’s skin. He smells very clean--like he’s only just stepped out of a shower and into your arms. “As your resolution officer and confidant, I must insist. You jive with that?”

Bob nods, grinning. 

Rooster watches from his spot, smoking a cigar now. It’s peculiar, really. He likes watching you love up on other people, especially friends. He feels like you were the world’s best kept secret, holed up in some landlocked state. You’re where you belong, spreading all that love. But still, even if he feels like you should be doing this, he wishes it were him you were wrapped around. He wants to be the one you’re kissing and hugging, the one you’re breathing into. 

Jake settles in across from Rooster, his pupils blown. 

When they catch each other’s gazes, Jake’s brows knit slightly. 

“What?” He asks, 

Rooster shrugs, taking a long drag. 

“Nothing,” Rooster says. 

Jake settled into his seat, tearing a piece of bread and throwing it in his mouth. 

“You look like you wanna say something,” Jake insists. 

Rooster shakes his head. 

Jake glances at you; you’re still wrapped around Bob, smothering him with love as a waiter writes down your drink orders. Bob looks delighted and terrified. 

“We’ve gotta take care of her, man,” Jake says. He isn’t sure that Rooster has heard him at first--he isn’t really sure if he wants Rooster to hear him. “She’s our people now.”

But he does. And he knows. He knows that they have to take care of you. 

“I know,” Rooster says. 

It’s late whenever you get home, Rooster and Jake following behind you as you walk into the house. You’re all a bit drunk now, giggly and handsy. Everything feels soft and bleary, very good and very exciting. 

“Cocktails?” Bradley asks, watching you kick off your heels and float to the turntable.

“Heavy on the cock,” you tease. 

“Heavy on the tail,” Jake follows, smacking your rear as he passes you on his way to flop down on the couch. 

The night passes on seamlessly. Records spin and cocktails flow. You play card games and take a few puffs of Rooster’s cigar, let Jake rub some more coke on your gums. Rooster feels good, loose--but he won’t take a bump, even when you stick your bottom lip out and beg. He won’t slip back into that, won’t put himself back in that place. And he wants to stay an inkling more sober than you, wants to have only a bit of a clearer mind, in case you need something. In case you need anything--even if it’s just to lay your head on his lap and have him stroke your hair. 

It’s nearly two in the morning now. 

The house is lit a warm orange, casting a grainy glow over everything that is precious: the tufted sofa, the expensive coffee table, the empty cocktail glasses, the playing cards strewn about, the woven rug. 

Last Dance by Donna Summer is spinning on the record table now and you’re dancing with Jake, after he sprang to his feet and tugged you to your feet. Rooster is sunken into the sofa, still nursing a beer, his eyes half-lidded as he watches you grind against Jake.

You’re in a state of ecstasy, really--every nerve in your body is glowing with excitement, your belly sloshing with alcohol and coke coursing through your veins. Your hair is wild and your eyes are wide and your lips are parted. Every breath that you breathe is sitting between a moan and laughter, the good kind that makes your ribs ache. 

“I think we’re the best boogiers in Los Angeles,” you breathe out, grinning. Your back is pressed against Jake’s front and your arms are above you as Jake firmly holds onto your hips and guides your rear against his crotch. “Rooster, aren’t we the greatest dancers in California?”

Rooster’s chest is tight watching your breasts bounce in your slinky dress. 

He swallows hard. 

“Sure are, kid,” he answers. 

“Tell me you love me,” you whimper to Jake, eyes screwed shut. 

“I love you, Cherry-berry,” Jake says breathlessly. He’s hard--he knows you can feel it. He moves to spread his hand across your lower belly, letting the flat of his palm grip you there. He tugs you against him and the two of you are impossibly closer now. “Fuck, you’re so foxy.” 

You’re grinning, still moving, letting the music sink into your eardrums and vibrate the soft, pink parts of your brain. You swear that even the music is tickling a part of you that you once thought only men could. 

“Rooster,” you moan, letting your head lull until your heavy eyes are gazing upon Rooster on the sofa. He’s sitting there, all broad and bleary-eyed, his legs spread and his palm over his hardening cock. “Tell me you love me.” 

Jake hastily pushes the wispy hair from your throat and starts pressing fiery kisses along all that sensitive, delicate skin. When a broken moan tumbles from your lips, the sound vibrates Rooster’s cock. Fuck, he’s fully hard now. 

“Tell her you love her, man,” Jake insists, nibbling your throat. “She deserves it, huh? Sweet thing like her.” 

You bury your fingers in Jake’s shaggy locks, tugging softly. As quickly as he can, being as drunk as he is, he grabs all the fabric of your dress and hikes it up until it’s pinned at your hips. Then he dips his fingers between your legs and lets his two middle fingers press against your mound through the red lace panties you have on. 

“Fuck,” Rooster grunts, mouth watering at the very sight of your thighs. He knows what that precious flesh feels like beneath his mouth, his hands, his tongue. He wants it now, but he can’t move from his spot. He’s stuck still, watching Jake touch you. “I love you, kid.”

You’re moaning now, mewling. And it isn’t just because Jake is rubbing you just right through your panties, but because Rooster loves you. Yes, he loves you and you love him. You feel perfect and the music is just right and everyone loves you and you love everyone. 

Jake, who’s panting against your throat, suddenly bends down and steadies you with his hands on your hips when you stumble. He rips your panties off your legs, helps you step out of them, then throws them behind him without a second thought. They land unceremoniously on some of the playing cards strewn about the table.

Rooster’s throat is dry, his cock straining against his trousers. Fuck. It’s torturous watching this--but it feels so good, too. He knows, somehow, that he’ll have a turn with you. You never forget about him.

But since you’re occupied right now, Rooster fists the panties in his hands, holds them close. He can feel how wet you are, how much you dripped in your underwear.  

Jake unzips your dress and you shimmy out of it, leaving the orange paisley thing in a heap before you. You’re totally naked now, still moving your body along to the music, grinning, moaning when Jake starts to feverishly press kisses along the supple kiss of your ass. 

Rooster’s heart is racing. You look like an angel--naked, basked in an orange glow. 

“Turn around,” Jake commands. 

You do as you’re told, still grinning.

And without further ado, Jake hikes your leg over his shoulder and buries his face in your cunt. He devours you truly--lapping at your folds and sucking and nipping the sensitive bud nestled at the top of your cunt like he didn’t just have a four course meal. It’s almost forceful, the pleasure that washes over your body. It immediately reddens the skin of your chest and throat. 

“How wet are you, baby?” Rooster asks. 

He unbuttons his pants, breath quivering as he lets his hand slip into his pants. He’s throbbing--for you. Fuck, he feels like he’s back in high school, like you’re some girl he has a little crush on. 

With your hands buried in Jake’s hair and your head tipped all the way back, you moan your response to Rooster and let it echo through the cavernous house. 

“I’m so fucking wet, Roo.” 

Just your name falling from your bitten lips sends his hands straight into his briefs. God, he hasn’t touched himself like this in a long time. He doesn’t need to masturbate, not when his job is literally fucking. He usually doesn’t even allow himself this, wants to save it all for the camera, but fuck. He feels like he can’t even control himself right now. He palms himself, sinking his teeth into his lower lip, his chest growing warm. 

Jake is moaning against you, wrapping his arms around you, cupping your cheeks, and pulling you flush against his flat tongue. He feels like he could do this forever--lap your nectar, touch your skin, bury his fingers in your ass. 

“Fuck,” you whine, grinding yourself against Jake’s lips. “Feels so good, cowboy. Fuck, keep going.” 

Rooster quickly brings his hand to his mouth, spits, then lets it slide back into his pants. His cock is painfully hard--hot to the touch. And as he watches your face flush with pleasure, as you cry out and press your hips against Jake’s mouth. You want to be as close as close can be and he wants you as close as you can get. 

But you hear a noise--a small strangled one. And you turn and there is Rooster, that big and beautiful man, touching himself at the very sight of another man getting you off. His lips are parted and his eyes are hooded and he’s slowly pumping himself, his pants still on. 

“C’mere, baby,” you insist, nodding towards him. “I’ll take care of you.” 

And dammit if Rooster doesn’t feel like he’s floating as he stands up from the sofa and comes behind you. You’re kissing him immediately, moaning into his mouth as his cock presses against your rear. His tongue is in your mouth and he tastes like beer and you taste like orange juice. 

You let your hand fall to his cock, languidly palming him through his pants, still gasping and moaning as Jake sucks your clit. And before you even really know what’s happening, Rooster is snaking his hand between your thighs and pressing two fingers inside you. You’re wet, maybe wetter than you’ve ever been, and he slides into you with ease. Jake doesn’t mind--just holds you tighter and focuses on your clit and his own throbbing cock. 

“Oh, fuck,” you curse against Rooster’s mouth. “Mmm, Roo. Oh.” 

He feels like this is what his fingers were made for--dipping into your cunt, being coated in your click, forcing those little mewls from your pretty mouth. And you feel like your hand was made for his cock, made for wrapping around it and pumping, made for inspiring sweat on Rooster’s hairline. 

“We gonna make you cum, baby?” Rooster asks breathlessly. 

He cups your chin, holds your throat in place so he can kiss it. He’s still pumping his fingers inside you, curling them, letting his bicep rest against your back. 

“Please,” you babble, swallowing dryly. “Fucking make me cum.”

Hangman pulls away for just a second, just long enough to nibble your thighs and dig his fingers into your flesh. 

“Manners,” he pants. 

“Please,” you squeak. “Please, please, please.”  

They both know you mean it, too. You’re desperate. 

That only inspires them to move quicker, with more haste. 

And a few moments later, with Rooster holding your throat and fucking you with his thick fingers and Jake gripping your hips and mercilessly sucking your clit, you’re thrown into the throes of an overpowering orgasm. It’s the kind that makes your entire body convulse and shiver, the kind that renders you helpless against the intense beams of pleasure that puncture your skin. 

Once they see that you’ve had enough, that you’re dangerously close to being overstimulated, they stop. Jake kisses your thighs roughly, making quick work of unbuttoning his pants and ripping off his shirt. 

But Rooster is still kissing your mouth, stroking your throat lightly as he anchors himself against your hip. He can’t get enough of you--sweet, sweet Cherry. He loves the way your tongue moves against his, the way you’re letting your weight rest against him. He’s holding you up--your legs are quivering. He’s got you. You know it and so does he. 

“Y’alright, kid?” He asks, pulling back to rest his forehead against yours.

Your hand, still wrapped around his cock, hasn’t ceased in its gentle pumps. You nod, swallowing hard. The very lining of your belly is quivering, quaking. 

“She’s perfect,” Jake says, naked now. He kisses each of your knees and then buries his face in your belly. “Right, honey?” 

You hum, nodding again. 

There’s no conversation about how it’s going to happen: it just does.

Jake lays flat on his back on the woven rug, his mind spinning and his jaw aching. You hover him, kissing his thighs feverishly and digging your manicured nails into the meat of his legs. He’s already gasping, his chest heaving. Beautiful, shiny beads of precum dribble from the swollen head of his cock as you tease him and puff warm breaths onto him. 

You like seeing him like this--all worked up, his mustache mussed by your wetness. He’s grabbing fistfuls of the carpet and peering down at you, pupils blown, waiting for your mouth to meet his cock.

“Fuck, don’t be a tease,” Jake hisses. “Please, baby, I’m hurtin’ over here.”  

And Rooster is behind you, letting his palm follow the curve of your spine as he pumps himself a few times. You’re fucking beautiful--so beautiful that he almost came through his pants just listening to you cum. But he’s lucky--he is the one that gets to bury himself in you, the one that gets to spill himself deep inside of you.

You lower your mouth onto Jake’s cock and finally--finally--he has a bit of relief. He’s so worked up that he thinks he might shoot his load right away, directly down your throat. But he holds off, groaning, screwing his eyes shut. Your tongue is warm and flat, flicking against the sensitive skin on the underside of his cock, as you coat him in saliva. 

“Oh, Cherry,” Jake mutters, bucking his hips up and into your mouth. 

That’s the precise moment that Rooster presses into you. It’s slow, grueling--he takes his time, makes sure you feel every single inch of his thick cock as he glides into your body. And just like always, he feels like you’re made for him. You take him so easily, welcome him into your body, let his cock bury itself deep inside of you.

“Taking me so well, baby,” Rooster mutters, holding the bend of your hips as he bottoms out. You moan, your throat constricting around Jake’s cock. Jake curses, bites down hard on his knuckle. “That’s it.” 

Rooster stays still, just letting you squeeze him, letting you get used to his size. You’re so wet that you feel like you’re going to start dripping onto the carpet, so wet that you feel like you might just turn inside out. 

If your mouth wasn’t full of cock, you would beg Rooster to move. The way he’s filling you up, the way his thumbs are rubbing precious little circles on the surface of your skin, you feel like you aren’t gonna last. 

But you keep bobbing your head, keep sucking Jake’s cock as he moans and sighs above you. Pink has spread across his chest and he’s puffing out his breaths in short, labored tufts. 

“Feel so good, baby,” Rooster croons softly. 

He leans down, lets his chest rest on your back. He’s warm, his chest expansive, and the heaviness of his body is a welcome one. He’s lulled to a steady peace by your movements, letting his lips come down on your shoulders again and again in tender kisses. 

Then he moves. Just soft, slow movements. He barely pulls out, keeping his arms wrapped around your middle, as he rocks himself into you. He stays close, keeps his lips against you. And when you tense around him, when you moan around Jake’s cock, all three of you hiss with pleasure. 

“Shit,” Jake groans. “Oh, fuck, keep doing whatever you’re doing, man. Feels fucking great when she moans.”

You moan again and Jake throws his head back, tangling his hands in your hair. 

Rooster is still fucking you slowly, his chest hollowed out with pure pleasure. Jesus, he feels like he’s on another planet right now. 

You’re moaning, crying out, still sucking Jake off. 

Jake is close to the edge already, gasps dying in his throat as he steadily begins to thrust himself further into your mouth. Drool is pouring out of your mouth and tears are pouring down your face. 

But what sends him over the edge is when you choke, when your mouth is tight around him and you cough as he hits the soft flesh of your throat. 

“Oh, fuck,” Jake mutters, voice thin. ���I’m gonna cum, baby.” 

He does cum, crying out, eyes squeezed shut. He spurts down your throat, bitter and hot, and you swallow every single drop of it. And when he’s coming down, when you’re taking your mouth away from his cock, he holds your cheeks. 

“Good job, baby,” he tells you. He strokes your hair as you cry out, Rooster still steadily pounding into you with precise flicks of his hips. “Oh, you’re doing her just right, Rooster. Can’t hardly speak.” 

Your eyes are shut tight, your toes curling. You’re overwhelmed with pleasure, like it’s raining down on you from all directions. You can hardly breathe as Rooster suckles on your skin. 

“Doing so good, baby,” Rooster encourages, voice quivering. He’s approaching his high, too, trying to keep his pace from faltering. “Think you can cum again, Cherry. Think I can get you there.” 

Wordlessly, Jake slinks down until his mouth is on yours. You’re open-mouthed kissing now, tasting yourself on his tongue, whimpering. He’s holding onto your hair still, pulling very softly, keeping you close to him. 

As Rooster lets one of his hands snake between your legs again, his fingers swirling on your swollen bud, your entire body tenses. Jake keeps kissing you, keeps pulling your hair. And then he starts tweaking your nipple, cupping your breast in his palms. 

“I’m gonna cum,” you say, legs quaking. “Oh, fuck, I’m gonna cum.” You’re gasping, sobbing out.

“Give it to me, baby,” Rooster whispers, voice gruff. He kisses the back of your neck, jaw tense as his own orgasm creeps up his spine. “C’mon, Cherry. Cum on my cock, baby. GIve it to me.” 

You do--you can’t take it anymore. With a sheen of sweat covering your naked body, you cum for the second time with both Bradley and Jake stimulating you. It’s more overpowering than your last orgasm--the kind that makes your legs clamp shut, the kind that sends your body into a rigid sort of shock. You go blind and deaf for a few moments, honing back in on the present as Rooster’s thrusts become sloppy before he finishes inside you, buried deep. 

As you pant, Rooster collapses on your back and Jake combs his fingers through your hair softly, you swear that you hear angels singing.

But, really, it’s just Donna Summer.

Rooster can hardly breathe as he lays on your back, his mind reeling. That’s the best sex he’s ever had in his life--and the first threesome he’s ever had off-camera. 

Jake is laughing softly, watching you recover. There are tears pouring down your face, all born from white-hot pleasure. Little flakes of mascara are running down your flushed cheeks. Tenderly, he thumbs them away. 

You nuzzle yourself against Jake’s palm, trying to slow your breathing. 

“You okay, kid?” Rooster asks, squeezing your hips. 

You swallow hard, a smile tugging at your lips. 

“More than,” you answer. “I’m perfect.”

☿ 𝐚/𝐧: okay sorry for going so fucking ham on the Gentry/Jake thing but I just saw it so clearly in my brain and had to write it out and break my own heart!!???!? sorry love you guys so much!! your comments/reblogs literally make me so happy!!!

☿ 𝐧𝐞𝐱𝐭 𝐜𝐡𝐚𝐩𝐭𝐞𝐫

☿ 𝐥𝐢𝐛𝐫𝐚𝐫𝐲 𝐛𝐥𝐨𝐠

☿ 𝐩𝐢𝐧𝐭𝐞𝐫𝐞𝐬𝐭 𝐛𝐨𝐚𝐫𝐝 𝐟𝐨𝐫 𝐕𝐨𝐮𝐥𝐞𝐳-𝐕𝐨𝐮𝐬

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[mishafletcher]

i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.

[dragonskxn]

Draconic Harvest Festival — The Menu!

You can't have a fall festival without good eating!Anna's made a full menu for party goers.

Muses are encouraged to bring their own dishes as well for everyone to enjoy! You're visiting a 500+ year old dragon lady with grandma hobbies; you're definitely gonna leave with a stuffed belly AND leftovers to take home.

Vegan options are available in place of the meat dishes!

Appetizers/Snacks

Acorn Bread Rolls

Honey Buns

Cheesy garlic bread

Grilled eggplant

Escargot

Spicy salmon bites

Dragon's eggs (artichoke stuffed with soft boiled egg)

Corn on the cob

Fried onions

Soups and Salads

Pumpkin soup (served in mini carved out pumpkin)

Potato venison stew

Carrot soup

Cabbage and leek soup

Mushroom stew

Rabbit stew

Autumn harvest salad (dandelion greens, raisins, sunflower seeds, golden tomatoes, garlic croutons, and drizzled with herb vinaigrette) 

Radish and turnip salad

Main Course

Roasted turkey legs

Spit roasted wild boar

Spiced venison ribs

Vegetable risotto

Rosemary lemon chicken

Beef (or grilled vegetable) stuffed pumpkin

Gourd casserole

Roasted rabbit haunches with peppercorn and cloves

Steak and vegetable skewers

Dessert

Caramel apples

Candied apples

Pumpkin pie

Sweet potato souffle with marshmallows 

Baked Alaska (set on fire by Anna herself)

Blackberry cobbler

Cinnamon apple pie

Blueberry cheesecake

Cotton candy 

Kettle corn

Drinks

(Alcohol is served in special wood tankards carved with dragon and pastoral motifs, and can be taken home as souvenirs!)

Dragon's Blood Wine (VERY strong and has quite the kick to it)

Wyvern Whiskey

Ale

Beer

Honeyed Mead

Spiced Wine

Lavender Lemonade

Chamomile Lemon Tea

Spring Water

Apple Cider

[diabetesinsider]

Whole Wheat Orzo Pasta Salad

This is great as a hot side dish or main dish with a decent amount of protein that the garbanzo beans, cheese and orzo pasta bring. Throw in a cup of sunflower seeds if you like to really bring on the protein. It's great served with a green salad or fruit. Give it a whirl...

Orzo Pasta Salad

4 c. water

1/2 c. whole wheat orzo pasta

2 T. margarine

1 - 4 oz. jar capers, drained

1 - 6.5 oz. jar marinated artichoke hearts, drained, chopped

1 t. garlic powder

dash salt/pepper

dash chili flakes

1 med. lemon, grate rind and juice

1/4 c. Parmesan cheese, fine grated

1 - 15.5 oz. can garbanzo beans, drained

Bring water to a boil, add orzo pasta. Cook uncovered until tender - 8 to 10 min., drain. While the orzo is still hot, add the margarine, capers, artichokes, garlic powder, salt, pepper, chili flakes, lemon, Parmesan cheese, and garbanzo beans. Toss together well and enjoy!

When I'm not working out new ways with garbanzo beans, I'm sewing cotton pocket server aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on handmade knit hats worked by me from upcycled recycled thrifted yarns from my favorite creative reuse source SCRAP PDX. This knit work is available through my online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pockets knickers for fun time wearing.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into eye catching striped cozy warm knitted afghans.

[captawesomesauce]

Food thoughts:

Next week will be epic salad week again!

We're talking

bacon

turkey

shrimp

ham

hard boiled egg

cheese

mushrooms

artichoke hearts

all on a bed of spinach with some chunky blue cheese!

I'm also going to make a fresh chicken soup! Got a whole fryer chicken I'll cut up, add some onion, parsnip, dill, carrots, celery, mushrooms and make matzo balls and noodles!

I also got some chicken tenders that I'll either tempura batter or double coat with Kentucky Kernel seasoned flour and Cornflake crumbs on the outside.

I also want to make a couple of rib eye steaks.

What do y'all have planned for the upcoming week? Any good food ideas?

[miniaturemoonheart]

Litha

Yummy food suggestions for your celebration

Traditional fare includes bread, cheese, edible flowers, citrus fruit, mead, wine, milk, ale and vegetables. More recipes are offered in Pagan Celebration of Midsummer/Litha – the Summer Solstice.

Faerie’s Kiss:

Shake together 2ces each white Crème de Cacao and white Crème de Menthe and 4 ounces cold milk. Pour over ice chips. Garnish with mint leaves and Maraschino cherries.

Non-alcoholic version: Blend 1 cup chocolate milk and 1/2 teaspoon mint extract.

Rock Cornish Game Hen with Tarragon: 1/2 cup margarine in sauce pan. Add 1/2 cup dry white wine and 1-1/2 tablespoon crumbled dried tarragon. Simmer for five minutes. Put 4 ( 1 pound) Rock Cornish Game hens into baking pan. Pour wine sauce over. Roast at 375 degrees for about 1 hour or until done, when juices, when pricked, run clear, basting frequently. Serve with wild rice.

Sautéed Carrots and Pecans: Sl1 pound carrots diagonally and gently boil until crisp. Drain and set aside. Melt 2 tablespoons margarine. Add 1/2 cup chopped pecans, 1 teaspoon sugar and carrots. Mix well. Sauté until carrots are golden.

Penne with Blue Cheese: Cook the 1 popenne until done and drain. Return to pot. Add 6 ounces crumbled bleu cheese, 4 ounces margarine and 1/4 cup sliced Kalamata olives to the penne. Cook over medium heat, stirring constantly until cheese is melted and ingredients are blended. Serve immediately.

Summer Salad: Toss together 1/2 poundh sliced raw pea pods, thinly sliced raw mushrooms, sliced cucumbers or zucchini, sliced radishes, 1 (16 ounce) can sliced artichoke hearts and 1/4 cup slivered almonds. Dressing: Blend together 1/4 cup olive oil, 2 tablespoons freshly-squeezed lemon juice, 1/2 teaspoon honey mustard and a pinch of coarsely-ground black pepper. Refrigerate dressing overnight.

Citrus/Blueberry Compote: Blend toget1/2 cup water, 2 tablespoons marigold petals, 1/2 cup sugar and 1 teaspoon grated lemon rind. Boil, stirring until sugar dissolves. Cool. Combine 1 1/2 cups each orange, lime and tangerine slices and 2 cups blueberries. Pour water mixture over fruit and chill overnight. Serve over lemon angel food cake

Feast of Faeries: Afterglow Celebration

Relax after dining on fine food and drink. Contemplate the personal power within your Higher Self. Reflect on the symbolism of the Sun and the Divine guidance that is given.

Recognize that that the power of Summer is the gift of attaining all that you want to manifest, through the grace of the Divine, is yours to bring into fruition now. Thank the Fae for their gifts. Abundance will be yours.

[livetvserverbd]

Live TV Server BD

Website: https://livetvserverbd.blogspot.com

Address: 730 Lila Ave , Milford ,Ohio ,45150 ,United States

Phone: (513) 831-4611

Live TV Server BD, Football, Cricket, UCL, LPL, Champions league, Live streaming, Live tv, Cricket match live stream, Football match live stream online free, Live sports channel stream

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[lekkerresepte]

Niçoise Salad 

Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans. Continue reading Niçoise Salad  on 101 Cookbooks http://dlvr.it/T8w0yc

[dragonskxn]

I compiled a list of different dishes and drinks that Anna would make, fantasy or otherwise!

Venison Stew with Cabbage and Leek

Dandelion Salad with Fresh Berries and Herb Vinaigrette 

Acorn Bread Rolls

Honey Buns

Cheese Stuffed Giant Mushroom Caps

Buttered Onions 

Creamy Potato Soup

Assorted Cheeses, Cured Meats, Figs, and Olives on a Platter

Tomato, Mozzarella, and Cucumber Salad

Mushroom Soup

Snail Chowder

Escargot

Trout and River Clam Stew

Chicken Soup with Celery, Carrots, and Peas

Pumpkin Soup (served in carved out pumpkin)

Miso Soup

Cheesy Garlic Bread

Radish Salad

Dragon's Eggs (Artichoke Stuffed with Soft Boiled Egg)

Fried Snakeskin

Lentil Soup

Rabbit Stew

Suckling Pig with Baked Apples and Honey Glaze

Spit roasted Wild Boar

Roasted Quail with Orange Rind

Eel Pie

Spiced Venison Ribs

Vegetable Risotto

Salmon Meuniere

Roast Swan with Truffle Sauce, stuffed with Onions and Potatoes

Rosemary Lemon Chicken

Elk Rump Roast

Grilled Cockatrice

Meat (or Grilled Vegetable) Stuffed Pumpkin

Roasted Eggplant with Cheese

Beef Heart, rubbed with Herbs and Spices

Turtledoves cooked in Wine with Figs

Balsamic Roasted Finches

Almond-crusted Trout with Lemon

Gourd Casserole

Gnocchi with Pesto and Cheese

Stuffed River Crabs

Roasted Rabbit Haunches with Peppercorn and Cloves

Lemon Blueberry Angel Food Cake

Blackberry Pie

Bioluminescent slime gelatin

Lemon Tarts, topped with an assortment of berries

Creme Brulee

Sweetrolls

Pumpkin Pie with Fresh Whipped Cream

Raspberry Cheesecake

Mushroom-Shaped Pastries with White Chocolate and Preserves Filling

Rose Tarts

Pumpkin Pudding

Pears roasted in Cider

Lavender sugar cookies

Cinnamon Apple Pie

Assorted Tea (Elderberry, Lemon Balm, Ginseng, etc)

Lavender Lemonade

Assorted Freshly Squeezed Fruit Juices

Blackberry Wine

Dragon's Blood Wine 

Peach Wine

Honey Mead

Ale

Wyvern Whiskey 

Apple Cider

Omelet (Choice of Chicken, Quail, Duck, or Goose Egg, as well as assorted toppings such as Green Onions, Ham, Sausage, and Cheese)

Blueberry Pancakes

Sausage Links (Beef, Pork, Venison)

Cured and Peppered Ham Slices

Toast with Honey or Jam (assorted breads and jam flavors available)

Oatmeal with cinnamon

Butter porridge

Soft-boiled Egg

Miniature heart-shaped meat pies

Pecan-crusted Bread Rolls

Watercress Sandwiches

Cucumber Sandwiches

Hot Buttered or Honeyed Apples

[futuristicallykeenangel]

Abundance 144.

Wanted: organic, vegan, gluten-free food and filtered water.

61. What I hear is something else. Lies. 61. 83, 81. 233. Working on my emotions. Working on. Exhausting. Sun is appearing indoors. Having a rest. Vegetable broth, so important. Gluten-free bread, so urgent. Gluten-free cakes, gluten-free cookies, so long ago. Vegetables, artichokes heart Uhm, lemon. Citrics for washing up. Salad for starter. I prefer small bananas, boiled with plenty of water,…

[wellnesswhiz-isan]

Artichoke Pizza: You should Try these five best healthy vegan pizza recipes

Artichoke pizza is a healthy vegan meal idea for you. It can give you loads of nutritional benefits. This article takes you through the artichoke, its health benefits and five amazingly delicious artichoke vegan pizza recipes.

Artichoke is a plant food of Mediterranean origin used for centuries due to its marvellous health benefits.

Artichokes are loaded with nutrients and high in fibre, protein, and antioxidants. Among the nutrients are folate, copper, magnesium, vitamin C, niacin, riboflavin, potassium, phosphorus, and vitamin B6.

Artichokes are low in fat, and it has a positive effect on cholesterol levels in several ways. It prevents the formation of cholesterol, and it can also effectively enhance the distribution of cholesterol within the body.

It can reduce blood sugar levels, control blood pressure, and prevent cancer formation while helping improve liver health, digestive health and irritable bowel symptoms.

They can be steamed, baked, boiled, grilled, roasted, or sautéed. You can also prepare them stuffed or breaded, adding spices and other seasonings for extra flavour.

Both the artichoke leaves and the heart can be eaten.

Once cooked, the outer leaves can be pulled off. You can remove the edible flesh from the leaves by pulling them through your teeth.

Once the leaves are removed, carefully spoon out the fuzzy substance called the choke until you reach the heart. You can then scoop the heart to eat alone or atop pizza.

Here are the five best vegan pizza recipes with artichoke for a delicious, mouthwatering meal.

1. Delightful Vegan Spinach Artichoke Pizza with Creamy Artichoke White Sauce

- The vegan spinach pizza recipe combines creamy white sauce, garlic, lemon, and chilli.

- The pizza crust is baked with wilted spinach, caramelised shallot slices, quartered artichokes, vegan 'parmesan,' and chilli toppings.

 Artichoke White Sauce:

- The white sauce is made with a blend of artichoke hearts, chickpeas, soaked cashews, garlic, lemon, capers, miso, and spices.

- The sauce is pureed into a silky perfection and used as a pizza base.

 Pizza Preparation:

- The recipe recommends using prepared pizza dough and a pizza stone to achieve a crisp bottom and a puffed crust.

- Before baking, the dough is topped with the artichoke white sauce, dressed spinach, sliced shallots, and quartered artichokes.

 Baking and Serving:

- The pizza is baked in a preheated oven at 500°F for 12 minutes, resulting in a puffy and golden brown crust.

- Before slicing and serving, the finished pizza is garnished with chilli flakes and vegan 'parmesan'.

2. Recipe for Vegan Artichoke Pizza with Tomato and Salad

- The combination of toppings in this vegan artichoke pizza, including red bell peppers and onions, is delectable.

- Thin slices of fresh tomatoes between the sauce and the cheese can enhance the summery flavour provided by fresh basil.

 Companion to Pizza:

- The best companion for this vegan artichoke pizza or almost any kind of pizza is a big salad filled with mixed greens, tomatoes, peppers, carrots, cucumbers, and your favourite salad dressing.

- Adding plenty of beans or chickpeas to the salad can boost the meal's protein content.

Vegan Cheese:

- Vegan cheese, especially one that melts well, adds a vast yum factor to plant-powered pizza but isn't entirely necessary.

- Mozzarella-style shreds are the best for vegan pizza, and using half mozzarella and half spicy pepperjack can add a great kick.

Preheat the oven to 425º F. Heat the oil in a frying pan, add the onion and garlic, and sauté until golden. Add the bell pepper and artichoke hearts. Saute until soft, remove from heat and cover.

Place the crust on a pan. Spread the marinara sauce, tomatoes and cheese on the crust.

Bake for 10 minutes until the cheese is well melted, and spread the mixture from the pan over the surface and oven for another 2 to 3 minutes longer. Once removed from the oven, sprinkle with sliced basil leaves before serving.

3. Homemade Vegan Artichoke Pesto Pizza Recipe

 Vegan Artichoke Pesto Pizza:

This Vegan Artichoke Pesto Pizza is a delicious dinner option with homemade pesto, seasonal vegetables, and tender baby artichokes that add love and taste to your dinner table. 

Ingredients for this pizza include vegan pizza dough, cooked baby artichokes, sliced mushrooms, shaved asparagus, vegan pesto, vegan mozzarella, and optional red pepper chilli flakes.

The pizza dough can be made using homemade or store-bought dough.

 You can prepare the pesto by blending soaked cashews, garlic, pine nuts, nutritional yeast, olive oil, lemon juice, basil, greens, water, salt, and pepper until smooth. Before making the pesto, soak the cashews in warm water for 30 minutes.

 Recipe Preparation:

- For the pizza, preheat the oven to 450F. Roll out the dough, spread the pesto, add mozzarella, layer vegetables, sprinkle with additional mozzarella, chilli flakes, salt, and pepper, then bake at 450F for 14-16 minutes.

4. Artichoke vegan pizza with peppers and olive

You can use homemade pizza dough or a store-prepared one.

Preheat the oven to gas 7, 240°C, fan 220°C. Place 2 floured baking trays (or pizza stones, if you have them) in the oven to heat through.

Spread 2 tbsp passata over each base, then top with the artichokes and peppers. Stir the sundried tomato paste into the houmous, then dot it over the pizzas. Finish with the olives and capers.

Carefully transfer the pizzas to the hot baking trays and bake for 8-10 mins until the crust is golden. Serve each pizza scattered with rocket leaves and a drizzle of basil oil.

5. Homemade Pizza Recipe with Flavorful Veggies, Fresh Basil, and Artichoke

- Piled with flavorful veggies like peppers and artichokes

- Fresh basil takes it over.

 Veggie Pizza Recipe Ingredients:

- Pizza dough, Cornmeal, Pizza sauce, Asiago, pecorino, and mozzarella cheese, Roasted red peppers, Artichoke hearts, Red onion, Jalapeño pepper, Extra-virgin olive oil, Fresh basil leaves

Making this vegetarian pizza recipe:

- Use homemade dough or a store-prepared pizza crust and spread on the sauce. Pizza sauce can be created simply as a no-cooking method. Add all the ingredients, tomato, oregano, olive oil, and salt, and blend until a creamy base is achieved.

Add the cheese and vegetables.- roasted red pepper is a classic vegetarian topping with thinly sliced onion that gives a unique soft, sweet taste. Add sautéed mushrooms, sliced olives, or mini broccoli florets if you want a variation. You can make your pizza drizzling by adding extra virgin olive oil.

- Bake at 500°F until the pizza crust is golden brown and the cheese and toppings are browning to 10 to 13 min.

In summary, you can try these simple artichoke pizza recipes that add a load of nutritional value as well as a delicious taste. It's a healthy choice for everyone in your family. You can use canned artichoke hearts to make your pizza delicious and enjoyable.

https://kit.co/Isanka/artichoke

[acasaseo]

Elevate Your Palate With 10 Vegetarian Delights Using Acasa Fusilli Pasta

Discover the art of vegetarian Italian gastronomy with Acasa Fusilli Pasta. Dive into these 10 exquisite vegetarian recipes, each crafted to perfection, showcasing the incredible flavors of Italian cuisine. Let Acasa be your guide in transforming your dining experience.

We present a collection of 10 delectable recipes that not only showcase the versatility of our Fusilli but also incorporate other Acasa products for an extra burst of flavor. From classic favorites to innovative delights, elevate your palate with the essence of authentic Italian taste.

1. Classic Fusilli Aglio e Olio

Ingredients:

- 400g Acasa Fusilli Pasta

- Acasa Aglio Olio

- 3 cloves of minced garlic

- A pinch of chili flakes

- Fresh parsley for garnish

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Toss the cooked Fusilli in a generous amount of Acasa Aglio Olio.

3. Add minced garlic, chili flakes, and garnish with fresh parsley.

4. A simple yet flavorful dish that captures the essence of authentic Italian flavors.

2. Creamy Fusilli Alfredo Delight

Ingredients:

- 400g Acasa Fusilli Pasta

- 1 cup Acasa Bechamel

- 4 tablespoons butter

- 1 cup cream

- 1 cup grated Parmesan

- Fresh herbs for garnish

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. In a separate pan, combine Acasa Bechamel, butter, cream, and grated Parmesan.

3. Toss the cooked Fusilli in the creamy Alfredo sauce.

4. Garnish with fresh herbs for an extra burst of flavor.

3. Pesto Surprise with Fusilli

Ingredients:

- 400g Acasa Fusilli Pasta

- Basil pesto

- Cherry tomatoes

- 1/2 cup pine nuts

- Acasa Aglio Olio

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Mix Fusilli with a luscious basil pesto, cherry tomatoes, pine nuts, and a drizzle of Acasa Aglio Olio.

3. A celebration of vibrant basil flavors in every bite.

4. Tomato-Basil Fusilli Caprese

Ingredients:

- 400g Acasa Fusilli Pasta

- 1 cup cherry tomatoes

- Fresh mozzarella

- Acasa Classico

- Fresh basil leaves for garnish

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Mix Fusilli with cherry tomatoes, fresh mozzarella, and a drizzle of Acasa Classico.

3. Garnish with fresh basil leaves for an authentic Caprese taste.

5. Fusilli Primavera Feast

Ingredients:

- 400g Acasa Fusilli Pasta

- Seasonal vegetables

- 3 tablespoons olive oil

- Parmesan for sprinkling

- Acasa Arrabbiata

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Combine Fusilli with a medley of seasonal vegetables, olive oil, and a sprinkle of Parmesan.

3. Add a touch of Acasa Arrabbiata for a subtle kick.

6. Spicy Arrabbiata Fusilli

Ingredients:

- 400g Acasa Fusilli Pasta

- 3 cloves of minced garlic

- 1 teaspoon red pepper flakes

- Acasa Arrabbiata

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Coat Fusilli with a fiery tomato sauce infused with minced garlic and red pepper flakes.

3. Intensify the flavor with Acasa Arrabbiata.

7. Lemon-Infused Fusilli with Spinach and Artichokes

Ingredients:

- 400g Acasa Fusilli Pasta

- Sautéed spinach and artichokes

- Zesty lemon

- Acasa Aglio Olio

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Toss Fusilli with sautéed spinach and artichokes.

3. Drizzle with zesty lemon and Acasa Aglio Olio for a refreshing taste.

8. Mediterranean Fusilli Salad

Ingredients:

- 400g Acasa Fusilli Pasta

- Cucumber

- Cherry tomatoes

- Olives

- 1 cup feta cheese

- Olive oil

- Acasa Pumorola Sauce

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Combine Fusilli with cucumber, cherry tomatoes, olives, and feta cheese.

3. Drizzle with olive oil and add a dollop of Acasa Pumorola Sauce.

9. Spinach and Mushroom Fusilli Delicacy

Ingredients:

- 400g Acasa Fusilli Pasta

- Sautéed mushrooms and spinach

- Acasa Bechamel

- Parmesan for topping

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Sauté mushrooms and spinach separately.

3. Mix Fusilli with sautéed vegetables and generously add Acasa Bechamel.

4. Top with Parmesan for an extra layer of flavor.

10. Fusilli Florentine

Ingredients:

- 400g Acasa Fusilli Pasta

- Sautéed spinach and cherry tomatoes

- Acasa Bechamel

- Nutmeg for seasoning

Method:

1. Boil 400g of Acasa Fusilli Pasta as per package instructions.

2. Sauté spinach and cherry tomatoes separately.

3. Combine Fusilli with sautéed vegetables, season with nutmeg, and drizzle with Acasa Bechamel.

Unlock the culinary possibilities with Acasa Fusilli Pasta. Whether you're a fan of classic recipes or eager to experiment with innovative creations, our Fusilli is your canvas. Elevate your Italian dining experience with Acasa's commitment to quality and authenticity.

Order Your Fusilli Today

Ready to transform your meals? Visit acasastore.com and explore the world of culinary excellence. Delight in the perfect blend of convenience, quality, and flavor. Elevate your Italian culinary adventures with Acasa. Bon Appetit!

[lee-pace-everyday]

Recipe for Insalata di Riso Italian Rice Salad White rice is mixed with prosciutto cotto, Swiss cheese, olives, and artichokes in this gluten-free Italian salad perfect for a picnic lunch. 1/3 cup sliced green olives, 1/3 cup diced pickle, 3/4 cup cubed prosciutto cotto, 1/2 cup button mushrooms in oil drained, 1 can tuna drained, 1.5 cups long-grain rice, salt to taste, 4 hard-boiled eggs quartered, 1/3 cup sliced marinated artichoke hearts drained, 1 teaspoon oregano, 1.5 tablespoons extra-virgin olive oil, 3/4 cup diced Swiss cheese, 1/3 cup sliced black olives, 1/3 cup canned corn drained, 1 teaspoon thyme, 3 cups water, 1 large carrot diced, 1/2 cup frozen peas