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southernbluebellereader · 9 months

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Peach Pie and Cream

Jack Reacher x F! Southern Waitress Reader (Amazon TV show, Alan Ritchson)

Warning: Some fighting, suggestive descriptions, cutesy

Summary: Our giant man Reacher meets a charming young waitress :) and takes care of people ;)

Word Count: ~2,115 words

A/N: There will be a part 2 eventually lol

Master List - Tag List Sign-Up (tags at the bottom)

“What can I get you, sugar?”

God, the way she called him “Sugar” practically dripped from her lip-gloss covered lips like hot honey. Her breasts threatening to spill out of her lacy unpadded bra - it’s dark color barely showing through her low-cut white top.

He knew not to look, he shouldn’t, he couldn’t.

But one peek wouldn’t hurt.

It wasn’t even seven-thirty in the morning when she’d walked over to him with a pen and a little notepad.

Reacher sat up, his body erect as she spoke so sweetly to him. His eyes quickly glanced at her bosom, then made eye contact with her, showing a crooked smile, “Good morning, what are your specials?”

Y/N gave him a small smile as she caught the flicker in his eyes as he lifted them to meet yours. “Our breakfast specials include the garlic biscuit sliders with chicken, sausage, or ham…” She leaned over slightly and pointed on the menu on the table at the various specials.

Y/N’s perfume smelled so sweet. Hints of peaches and vanilla.

No. He can’t be distracted. He had to meet Neagly later.

He smiled as he looked back up at her, he didn’t hear half of what Y/N just said about the menu, just glancing at the worn out name tag that said her name. Her cheeks blushed slightly as he looked at her, the two of them were rather close.

Smiling at her, he asked, “I’ll have the garlic biscuit with the sausage special. Can I get extra bacon and a slice of your peach pie?”

“Yes, sir, you can. You want ice tea or coffee to drink?”

“Coffee is fine. Just black.”

She quickly glanced down at his large and firm chest and then back up at his eyes. He smirked even more.

Y/N bit her lower lip and then stood upright, writing his order down, “Sure thing, honey. I’ll be right back in a few.”

And those few minutes took an eternity. Reacher’s thighs began to itch as he watched her walk back to the back counter, leaning over so she could give the chef his order through the heating lamps, blushing in playful annoyance, with the cook winking and pursed lips, making kissing noises at her until she rolled her eyes and sighed, shaking her head.

He barely knew her but the sight of the cook irritated him. That’s no way to treat you - even if it was banter between coworkers. He’d been in town for merely a few hours.

He tried to look away. He really did. But the way her hips swayed and her chest moved, her apron tight and snug around her waist, her soft body spilling out from the sides of the apron and the top of her jeans. Every time she stood by a table to take an order, she always shifted her weight to her left, her left hip pushing out of the top of her jeans.

He always liked a full woman.

Chuckling to himself, he turned slightly to keep himself from boring holes on her ass. He glanced out the window but was thankfully disturbed by the smell of her and the food he ordered.

“Here we got today’s special with extra bacon and a cup o’joe, hot and ready just for you, honey. I’m all out of peach pie but I got one coming out of the oven any secon’ now. You want some ice cream with that pie?” She laid his food down gently, he gave you a grin and thanked you, “Careful, plate’s hot, honey.”

“Ice cream would hurt my teeth but I’ll take it since you suggested it.” Reacher caught her blush.

“I’ll make a note of it. Enjoy your food and let me know if ya need anything, ok?”

“Yes, ma’am.” He chuckled and picked up his utensils.

She winked at him and walked away, picking up a pot of coffee to replenish cups of other patrons and swatting away advances from men in their sixties on her way back to the back counter.

After a while, Y/N walked back with a plate of peach pie covered in a large scoop of vanilla ice cream and placed it in front of him.

“One large piece of fresh peach pie with a heaping scoop of homemade vanilla ice cream for the gentleman,” She said cheerfully and replenished his coffee.

He couldn’t help but smile at her, “Why on earth would you work here?” He asked bluntly, but with a soft chuckle at the end.

“Well, I got bills to pay. Just like everyone else.” She chuckled. “You ain’t got no bills?”

God, he’d do anything to hear Y/N laugh again.

“No, I don’t.”

“No bills at all?” She shook your head slightly, smiling still, thinking he’s joking.

“I have no reason to lie.”

She stared at him, not quite sure if she actually believed him or not. Most of her customers told her a few wild things here and there. But no one around these parts looked quite like him.

He was a behemoth of a man standing taller than the green giant on a can of peas, bigger and more muscular than those lumberjacks on those Brawny paper towels. His one arm was probably the size of one of her soft and plush thighs that seemed to be restricted on those skinny jeans she’s wearing.

“Aight.” She chuckled again. Her name was called, and she glanced at a group of young men about your age who dog-whistled and hollered at her. Y/N turned back around to Reacher and forced a smile, “You enjoy your pie, sir, I’ll be back in a bit with your bill. Just holler if you need anything, yeah?”

“You know them?” Reacher suddenly turned serious. His attention was on those young men who banged on the table, demanding that she serve them.

“I-I’m sorry about them, I’ll tell them to quiet down in a minute. They’re just a little rowdy-“

“That’s not what I asked. Do you know them?” He asked again, looking up at her. Her demeanor changed. Embarrassment. She could pick out that pleather jacket out from a crowd.

Blushing slightly in embarrassment, she answered, “I know one of them… that one in the sport’s jacket. The rest are his little friends. But I’ll tell them to-“

Before she could finish, Reacher stood up from his seat, his mere size making you gasp. She hadn’t realized how large he actually was until he stood up, she hadn’t seen him when he first walked in.

“Sir- please you don’t have to talk to them, what are you doin-“

“Your name is Y/N?”

“Y-Yes…” she clutched the handle of the coffee pot to make sure she didn’t drop it. He glanced down at her and gave her a half-smirk, “Just go stay behind the counter and put the coffee back on the machine so it doesn’t get cold.”

Not knowing what to think, Y/N did what he asked, the other waitresses following suit, other customers either staying in their seats or moving away as they watched Reacher walk up to the group of rowdy young men who still tried to get your attention.

He grabbed a chair and sat it by the edge of the table and sat down. Even sitting down, his large body frame towered over them. He didn’t say anything at first but looked at them smugly for a moment as they all stared at him.

The main culprit looked like he had a vein about to pop out of his forehead, “Can I help you?”

“Any reason you need Y/N to help you?”

“She’s a waitress, and I’ve been trying to get her number for a hot minute - she works here, of course she’s going to serve us.” He scoffed.

“I don’t appreciate you calling her over like she’s a dog, Pleather.”

—

“This will just sting a little-“

“Y/N, I’m fine-“

“No you ain’t, Reacher. Your brow and your lip is all busted up and that one guy had a knife.” Y/N shook her head as she cleaned up his brow with some alcohol and then put a small bandage on his forehead.

Reacher smiled at her the whole time as he let her patch him up. She’d taken him off to the side. Moaning in the distance outside, incoherent cursing could be heard from the parking lot as the group of young men eventually stood up from the ground and made it back to their car. The main culprit was hanging out in the parking lot, looking through the window at Y/N and Reacher. He spit on the ground before finally going back to his car.

“But I’m serious, Reacher… you ain’t have to do that…” Once she finished, Y/N put the extra bandages back in the First Aid kit and looked at him with concern.

“Well, I did it anyway. And last I checked, you’re not a dog.”

Y/N couldn’t help but smile and then patted his shoulder. “You’re sweet. Sorry about your pie, the ice cream is all melted. I’ll get you a new one.”

“You eat that new one, I’ll eat mine.” Reacher was not one to waste food if he could help it - especially when trouble seemed to follow him. Smiling softly, she nodded and patted his shoulder before going back behind the counter and cutting her own slice of pie as Reacher walked back to his seat, waiting and watching as Y/N walked back and sat opposite of him.

Like teenagers, they couldn’t keep eye contact while trying to eat their peach pie.

“That was some military fightin’ back there, Reacher? Is it ok if I call you Reacher?” Y/N managed to muster out, clearing his throat and looking up at him.

Chuckling softly, Reacher nodded, “Yeah, I was in for a while.” He paused for a moment, watching her eat. The stories she must’ve heard from people. The restaurant was quiet again. She looked up at him, giving him a small smile. “Jack is fine too.”

“Jack? That’s your first name?”

“Yes, ma’am.”

“Jack Reacher.” She said. She was quiet for a second as she examined him. Taking in his appearance. Committing him to memory. She sucked the inside of her cheek as she tilted her head. Savoring his name, as if she took a bite of him like she did that pie. The sweetness in her voice dripping from her lips as she said his whole name. Sweeter than the half-eaten peach pies sitting before them.

“I like it. Hard to forget a name like that. It’s different. You stayin’ here long, Jack?” She scooped the last bit of pie and placed the spoon face down on her tongue, sucking off whatever peach pie remnants were left on the spoon before placing the spoon on her plate.

Very few people’s opinions mattered to Reacher, he barely knew Y/N but it made him smile when she said his name and that she liked his name. It gave him an unusual feeling. Couldn’t help but wonder what peach pie would taste like when it’s on her tongue.

“Just passing through.” He leaned back once he finished his slice of pie, admiring the woman in front of him. Her lipgloss still glistened. Her eyes sparkled. Her breasts barely contained in her bra.

“That’s unfortunate. I would’ve loved to see you again, Jack.” She smiled when she took notice of him admiring her. It was a different type of admiration. “Can I call you?”

“Don’t have a phone.”

“Can I send you a letter?”

“Don’t have an address.”

“Well, damn, how will I talk to you and get to know you when you leave? Will this be the last I see of Jack Reacher, the man who saved my life?”

“I’ll come back tonight.” Reacher chuckled, smirking at her.

Y/N chuckled and then leaned forward slightly, resting her forearms on the table, making the softness in her breasts very obvious as they pressed up. “Is that so? Well, would you like me to tell you the dinner specials now or later?”

“What time to do you get off?”

“After dinner tonight. Would you like to join me for dinner?”

“I should be asking you that.” Reacher mirrored her actions, leaning forward, his massive arms made of military grade steel rested on the table. Their faces were mere inches apart.

“Well, I asked first.”

Reacher wasn’t one to pursue women. But Y/N? From the little time he got to interact with her, he might hang around this little country town a little while longer.

TAG LIST

@redpool @mykneeshurt

#Jack Reacher #alan ritchson #jack reacher x reader #jack reacher fanfic #jack reacher fan fiction #jack reacher Alan ritchson #jack reacher headcanons #jack reacher amazon #jack reacher amazon prime #reacher #reacher x reader #reacher amazon

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ms-demeanor · 10 months

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Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

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eatmangoesnekkid · 4 months

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Happy days are when the sun is out and my breasts can finally be a bit warm and project far and out of my shirt as they were organically designed by the divine and I’m about to make an organic chicken pot pie from scratch with one of my favorite musical playlists serenading and ‘wetting’ a sweet vibe. It’s a 5 step process, not including chopping, therefore good music is an essential ingredient.

No matter what you are doing- whether dancing, cleaning, painting, cooking, or making love, just open your heart to passion, let your unrepressed creative wings spread into whatever you are doing. Surrender to what's present for you in the moment like your slow deep breath or hip sway and feel real love over simply being alive and present in a given moment. Doing so does wonders for your cooking skills and the quality of digestion of the meal in the bellies of everyone who eats. —India

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ltwilliammowett · 11 months

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Cooking like a Sailor - Sea Pie

Sea-pie is a layered pie with meat or fish that was served to British sailors in the 18th century because it was easy to prepare and cook such dishes.

It is prepared by lining a pot or pan with a thick layer of batter and then filling it alternately with meat (e.g. pork, beef, fish or pigeon) or stew and vegetables; the ingredients are then covered with batter. Mark Morton in Cupboard Love: A Dictionary of Culinary Curiosities, claims that the pie is made "by alternating layers of meat, fish and vegetables with broken biscuits" and that it "doesn't really have anything to do with the sea or the pie". Therefore, there is no set list of ingredients; rather, the sea pie is made with whatever meat and vegetables were available at the time of preparation and was used for leftovers and used to be a bit of a highlight among sailors.

However, I have a nice recipe to try here by Hannah Glasse, 1747. It is from her chapter "For Captains of Ships" in The Art of Cookery Made Plain and Easy and called "A Cheshire Pork Pye for Sea." Here it is:

"Take some salt pork that has been boiled, cut it into thin Slices, an equal Quantity of Potatoes, pared and sliced thin, make a good crust, cover the Dish, lay a layer of Meat, seasoned with a little Pepper, and a Layer of Potatoes; then a Layer of Meat, and a layer of Potatoes, and so on till your Pye is full. Season it with Pepper; when it is full, lay some Butter on top, and fill your Dish above half full with soft Water. Close your Pye up, and bake it in a gentle Oven."

Or:

Ingredients

5 pounds boneless beef sirloin, cubed

3 pounds boneless pork roast, cubed

6 skinless, boneless chicken breast halves - cubed

4 large onions, chopped

6 large stalks celery, chopped

salt and pepper to taste

6 pieces of pie crusts big enough for your pan

Directions

Preheat the oven to 350 degrees F (175 degrees C). Cook and stir beef, pork, and chicken in a Dutch oven over medium-low heat until meat begins to brown. Mix in onions and celery; season with salt and pepper. Continue cooking, stirring occasionally, for 5 more minutes.

Arrange 2 pie crusts in a single layer in the bottom of a large roasting pan. Spread 1/2 of the meat mixture over crusts. Arrange 2 more pie crusts on top, then spread with remaining meat mixture.

Cover with remaining 2 pie crusts, pressing and stretching them to the sides of the pan. Poke 8 small holes on top to allow steam to escape. Bake in the preheated oven until top is golden brown and pie is hot and bubbly, about 1 hour.

Recipe source

#naval history #cooking like a sailor #sea pie #18th century #age of sail

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