#it’s cauliflower crust that’s why it looks like that

[tpwk-formula1]

Kimi Antonelli. I would like to have my pizza with coliflower crust(grumpy reader) with Alfredo sauce. Now for the toppings, maybe with basil, broccoli and Gouda cheese. And for my drink sprite and truly. Maybe mt dew (sub reader) and yes aftercare. THANK U MY LOVE❤️❤️❤️

Lee-Lee's Pizzeria Menu

cauliflower crust sunshine x grumpy Alfredo sweet sex basil "I love to watch my cum leak from your pretty pussy" broccoli "Made just for me huh?" gouda “Slow down? You just told me to speed up, make up your mind silly girl” sprite size kink truly belly bulge mt dew dom/sub dessert yes served by Kimi Antonelli

Kimi x Grumpy! reader

TW - riding cock, belly bulge, size kink, missionary, unprotected sex, creampie

WC 1400+

Y/N POV

"Why are you so moody today," Kimi whispered into my ear while pinching my thigh is a "behave yourself" manner.

"I'm not," I snapped whispering back getting more annoyed with my boyfriend. He just rolls his eyes at me before turning his attention back to the rest of the table and joining in on their conversation leaving me to wallow in my own annoyance at my boyfriend.

"Are you good?" Ollie asks keeping his volume down so only I can hear him.

"I'm fine, why does everyone think I'm not," I whisper back at him letting him be on the receiving end of a verbal lashing. I cringe slightly when I realize Kimi had heard me snap at Ollie making him pinch my thigh a little harder.

"I mean you're normally pretty "grumpy" but today you have this look in your eye like you wanna destroy the world," Ollie whispers softly. I just shrug and we leave the conversation there.

He was right though, Kimi had always been the golden retriever boyfriend and I was the typical "black cat" girlfriend, which wasn't necessarily false but Kimi knew the truth. It was just a way to protect myself not wanting too many people getting too close to me, but Kimi spent years working on breaking my walls down, and here we are years later still going as strong as ever. As for the modd I'm in today, it's everyone else's comments on Kimi's F1 announcement that has me wanting to "destroy the world" or whatever Ollie said.

When the dinner wrapped up Kimi and I go back to his hotel room where he finally gets the answers he was looking for.

"It's just unfair Kimi! I mean they barely even watch you in Formula 2 and then the one time they watch you, you crash and while that is embarrassing I'm gonna be real with you BUT that doesn't mean you need to wait," I continue ranting laying in bed with Kimi making him smile but start kissing at my jaw and neck during my rant starting to distract me.

"Watching you get so mad on my behalf, it fucking hot," Kimi mumbles into my neck rutting his hips into my side letting me feel his hard cock through his briefs. I just roll my eyes and laugh.

"I can't believe my very serious rant about hating the fans of Formula 1 has you so horny you're grinding into me," I joke before turning onto my side so I'm facing him and pulling him in for a quick kiss.

Kimi refused to pull away so what was supposed to be a quick peck turned into us fighting for dominance with our tongues. Finally Kimi is pushing me on my back before climbing on top of me pinning my hands above my head all the while keeping his mouth on top of mine.

"Kimi, I need you," I whine against his mouth making him let out a breathy laugh making my pussy throb just at the noise.

"Hm. I wanna watch you bounce on my cock," Kimi said with a smirk before letting me use my strength to turn us over so I was the one on top now.

I start grinding my hips into Kimi's large cock making both of us whimper at the stimulation. I pull my sleep shirt off my body leaivng me in the lacey black panties I was going to sleep in before Im shuffling my body down slightly before pulling Kimi's briefs off letting his hard cock rest against his torso showing just how large he truly is. The tip is barely touching the bottom of his bellybutton.

I instantly start jerking his cock off dwarfing the size of my hand.

"Miracle I can walk in the mornings," I mumble softly making Kimi laugh at my little comment. Losing my virginity to Kimi was terrible and he refused to touch me for weeks after but as time went on we learned how to pleasure each other taking everything slow before I finally got my redo which was amazing.

"I can make it to where you can't walk tomorrow," Kimi said with a smirk written all over his face making my cheek heat at the suggestion. I just shook my head no, knowing tomorrow wasn't a good day for that.

I release Kimi's cock and make quick work of pulling my panties down before I'm climbing back into Kimi's lap. When I grip Kimi's cock I softly tease my clit making me whimper due to how sentive I was, but I needed to collect as much moisture on his cock as possible which wasn't very difficult.

Once Kimi's cock is drenched in my essence I slowly start sinking down making both of us gasp. Once I'm fully seated on Kimi's cock I give myself a few seconds to adjust before I start rocking my hips making both Kimi and I groan at the pleasure.

I start bouncing on Kimi's cock making both of us gasp and moan at the intense pleasure.

"Fuck, so fucking tight," Kimi groans making me speed up my actions slightly but still not going fast enough to bring either of us to an orgasm.

Kimi finally takes over and flips up back so he's on top and he slowly starts pounding into me making me gasp and moan feeling Kimi all over.

"Made just for me huh?" Kimi says with a smirk making me look at him noticing that he was staring at my tummy making me look down to notice the bulge from Kimi's cock.

I moan at the sight of Kimi's cock going in and out of my body slightly stunned at how noticeable it is.

"Fuck, faster please," I whimper while pulling Kimi's neck down to me so I can kiss him while he speeds up his actions making me whimper at the intensity.

Kimi pulls back slightly and starts fucking into me faster than he was previously making me gasp and feel my orgasm start to approach. Kimi knowing my body so well picked up on this and started pushing down on the bulge in my stomach making me feel Kimi so much more than before, it was starting to get almost too intense.

"Too much, slower," I moan and gasp out through a stuttered breath.

“Slow down? You just told me to speed up, make up your mind silly girl” Kimi says with a smirk all over his face. While he kept up the pace he let up just slightly on my stomach.

"I can tell you wanna cum," Kimi says before moving his hand from my stomach to my clit and rubbing it in soft circles bringing me over the edge.

"Fuck," I whimper while arching my back and cumming all over Kimi's cock sending him over the edge with one final thrust before unloading a massive load of his cum deep into my pussy making sure to fill me before slowly slipping his cock out not wanting to hurt my overstimulated pussy.

When Kimi slipped out of my pussy he just sits back on his knees and watches as some of his cum starts leaking out of my pussy.

"I love to watch my cum leak from your pretty pussy" Kimi mumbles softly leaning down to kiss my lips making me blush at the dirty praise.

"Do you feel better?" Kimi jokes with a smirk all over his face making me roll my eyes and nod softly making Kimi laugh.

"You take me so well," Kimi says while getting out of bed and pulling me into his arms where he carries me into the bathroom where he puts me on the toilet to do my business while he turns his back and turns the shower on.

After Kimi and I shower together he helps me get dressed into a new shirt to sleep in before helping me step into my panties before laying us both of us on the bed for a cuddle.

"Did I really look like I wanted to destroy the world?" I question feeling back for snapping at everyone today. Kimi just nodded his head softly making me groan while he laughed at me slightly.

"I yelled at Ollie," I state softly making Kimi pull me into his side and place a soft kiss on my cheek.

"I know, I heard. But, if you feel that bad you can apologize tomorrow on the flight back," Kimi tells me softly knowing I won't feel better until I do apologize to Ollie. I just nod my head softly before melting into Kimi's embrace and falling asleep in his arms.

[helleanorlance]

Tried butternut squash pizza for the first time and I will DEFINITELY be making it again. 10/10 would recommend.

[starvels]

oooh fun. do you know [gregory from abbott elementary] i don't like pizza. but! bearing that in mind sknbkjndfbk,

Fun idea tho, recently unfrozen Steve being shown the wonders of the modern world and all its riches. And of course they gotta introduce him to modern pizza! And it’s like… Steve is Not Fond for [insert reason here] and has to go thru what you and Gregory do whenever you say you don’t like pizza.

Many attempts to find the “right” kind of pizza because surely then Steve will like it? ensues I imagine. Made more complicated by the fact that Steve is 1. Always hungry and 2. Does Not Waste Food so it can be hard to gauge if he actually liked something since he finishes it every time, which leads to…

Because the Team orders Pizza so often and the new members WILL start the process all over eventually he “picks” the least offensive kind to him as a “please stop asking”-favourite. Maybe like a thin crust or a veggie pizza or a white pizza or something lol. Maybe he orders wings or a meatball sub if they have it.

desjkfnbdjbn i really am turning into a marvel food blog, huh? is this bc i talk abt cooking so much? (sidecomment, made some fucking ACE banana bread blondies this week goddamn)

'Steve is Not Fond for [insert reason here]': this is fun. steve could hate pizza, sure. here's the reason. it is bc the dough doesn't taste ENOUGH like NYC water. he needs more of that undefinable city juice to make it like he remembers dsfkjbhnkjdbn. he's a disgusting city pigeon, i love him, etc.

'has to go thru what you and Gregory do whenever you say you don’t like pizza.' at he would simply stare into the camera and offer to walk 4 miles to get something else and everyone takes it as silly charming cap.

'it can be hard to gauge if he actually liked something since he finishes it every time, which leads to…' sooo true bestie! it throws off everyone so much! let's all collectively explore this more.

'he “picks” the least offensive kind to him as a “please stop asking”-favourite': for a while he gets on a cauliflower crust kick bc its less offensive until he's remembers he's surrounded by new yorkers and they do Not Partake of Cauliflower Crust which actually makes it worse bc then it's a WHOLE pizza for steve to finish on his own (rip my silly son)

but later, as he gets more 21st century weary, yeah he just eats a cheese slice for appearances, as like, a pregame medicine for an actual meal he has later in the middle of the night bc the whole lie is beginning to feel a bit drawn out and he should have said something years ago but now he's not sure when to. (cue fic abt jan finding him in the kitchen at night making chilaquiles bc he's hungry and she's like, you can have more at dinner, honey and steve is flustered and the truth comes out messily and he's like, a bit silly in trying to explain it and jan somehow takes his 'i don't like pizza' as a, we should get you to try more high end pizzas with stuff like sushi on it and steve's like why would you do that to sushi, i love sushi :( and iron man walks in and is like, just make the pizza here. there's a pizza oven in the back and even though thor broke the pizza peel the other day, i can just lift it out of the oven with my hands and so steve is Resigned and Convinced and Does in fact love cooking at home w the team so he finds some enjoyment in the Process itself but then the truth comes out! bc he tastes it and he's like it's fine. (what i say abt pizza while looking into the camera while people around me are orgasming over greasy tomatoes) and tony and jan press him for details and steve has to say, face in his arms, ears burning, that he misses the kinda rank taste of prewar city watered dough and jan and tony are like oh. well! and steve learns that you can in fact return funky NY flavor to pizza dough if you are friends with enough time travelers or something.

and jan and tony kinda get together and think about the times when steve just sorta ate or drank or accepted something bc he didn't want it to go to waste and it was fine and they think about steve not knowing what he likes and maybe they catch each others' eyes and they say at the same time, 'so, in bed -' 'he doesn't ever say what he wants' and it becomes A Thing that they have to address w steve and then a thing that gradually turns into a very communicative steve-centered threesome and then a relationship OR SOMETHING SDKJNBKJDN)

[healthywaysfitness]

Introduction Cauliflower is often overlooked in the world of superfoods, overshadowed by its more well-known counterparts like kale and blueberries. However, this unassuming vegetable is actually a powerhouse of nutrition and health benefits. Packed with vitamins, minerals and antioxidants, cauliflower has the potential to change your life for the better. In this blog, we will explore the many reasons why cauliflower deserves a place in your diet and how it can enhance your overall well-being. Let us see why cauliflower is the superfood that will change your life. Nutritional benefits of cauliflower and incorporating them into your diet Why cauliflower is the superfood that will change your life: Cauliflower is not only delicious but also incredibly nutritious. It is low in calories and carbohydrates, making it a great option for those looking to lose weight or follow a healthy eating plan. Here are some of the key nutritional benefits of cauliflower: 1. Rich in vitamins and minerals: Cauliflower is a rich source of vitamins C, K, and B6. Vitamin C is known for its immune-boosting properties, while vitamin K is important for blood clotting and bone health. Vitamin B6 is essential for brain development and function. 2. High in fiber: Fiber is important for a healthy digestive system and can help prevent constipation. Cauliflower is a good source of dietary fiber, which can promote a feeling of fullness and help regulate blood sugar levels. 3. Antioxidant-rich: Cauliflower contains a variety of antioxidants, including beta-carotene and vitamin C. Antioxidants help protect your cells from damage caused by free radicals and can reduce the risk of chronic diseases such as heart disease and cancer. 4. Cancer-fighting properties: Cauliflower contains compounds called glucosinolates, which have been shown to help prevent certain types of cancer, including lung, breast, and colon cancer. These compounds have anti-inflammatory and antioxidant effects that may inhibit the growth of cancer cells. Incorporating cauliflower into your diet is easy and versatile. Here are some delicious ways to enjoy this nutritious vegetable: 1. Roasted cauliflower: Toss cauliflower florets in olive oil, season with your favorite herbs and spices, and roast in the oven until golden brown and tender. Roasted cauliflower makes a great side dish or can be added to salads and grain bowls. 2. Cauliflower rice: Replace traditional rice with cauliflower rice for a low-carb alternative. Simply pulse cauliflower florets in a food processor until they resemble rice grains, then cook in a pan with your favorite stir-fry ingredients. 3. Cauliflower mash: Use cauliflower as a healthier substitute for mashed potatoes. Steam or boil cauliflower until soft, then mash with a fork or blend in a food processor. Add butter, garlic, and herbs for flavor. 4. Cauliflower pizza crust: Skip the traditional dough and make a pizza crust using cauliflower instead. Combine cauliflower rice with eggs, cheese, and spices, then bake until crispy. Add your favorite toppings and enjoy guilt-free pizza night. 5. Cauliflower soup: Blend cooked cauliflower with vegetable broth, garlic, and spices to make a creamy and comforting soup. You can also add other vegetables like carrots or broccoli for added flavor and nutrients. In conclusion, cauliflower is a nutritional powerhouse that can provide numerous health benefits. By incorporating this versatile vegetable into your diet, you can improve your overall well-being and enjoy delicious and nutritious meals. So go ahead and give cauliflower a try – your body will thank you! cauliflower is the superfood that will change your life Versatility in cooking, recipe ideas and where to buy Cauliflower is an incredibly versatile vegetable that can be used in a variety of dishes. Its mild flavor and unique texture make it a great addition to both savoury and sweet recipes. Here are some recipe ideas to inspire you to incorporate more cauliflower into your meals:

1. Cauliflower Buffalo Wings: These crispy and spicy cauliflower bites are a healthier alternative to traditional buffalo wings. Simply coat cauliflower florets with a mixture of hot sauce, spices, and breadcrumbs, then bake in the oven until golden and crispy. Serve with your favorite dipping sauce for a delicious appetizer or game-day snack. 2. Cauliflower Fried Rice: Replace traditional rice with cauliflower rice for a low-carb and gluten-free version of this popular dish. Sauté cauliflower rice with vegetables, protein of your choice, and soy sauce for a quick and healthy weeknight meal. 3. Cauliflower Alfredo Sauce: Skip the heavy cream and make a creamy and nutritious Alfredo sauce using cauliflower. Steam cauliflower florets until tender, then blend with garlic, vegetable broth, and nutritional yeast for a vegan and gluten-free sauce. Toss with your favourite pasta and veggies for a comforting and guilt-free meal. 4. Cauliflower Smoothie: Add cauliflower to your morning smoothie for an extra boost of nutrients. Steam cauliflower florets until soft, then freeze them for later use. Blend with your favourite fruits, greens, and a liquid of your choice for a creamy and filling smoothie that will keep you full and satisfied. 5. Cauliflower Brownies: Yes, you read that right – cauliflower can even be used in desserts! Blend cooked cauliflower with cocoa powder, almond flour and sweetener of your choice to make a fudgy and guilt-free brownie batter. Bake in the oven until set, then enjoy a delicious and nutritious dessert. When it comes to buying cauliflower, it is readily available in most grocery stores and farmers' markets. Look for firm and tightly packed heads with no signs of discoloration or softness. You can also find pre-cut cauliflower florets and cauliflower rice for added convenience. If you prefer organic cauliflower, check the organic section of your local store or consider shopping at a farmer's market for locally grown options. I believe when you know why cauliflower is the superfood that will change your life you will always include it in your shopping list. In conclusion, cauliflower's versatility in cooking makes it a great addition to any kitchen. Whether you're looking for a healthy substitute for traditional ingredients or want to experiment with new flavours, cauliflower can be your go-to vegetable. This why cauliflower is the superfood that will change your life and we need it in our diet. With its numerous health benefits and delicious flavour, it's time to explore all the creative possibilities that cauliflower has to offer. The impact on overall health, wellness and allergies proved by medical boards In recent years, cauliflower has gained recognition as a nutritional powerhouse and is often referred to as an "undeveloped superfood." Medical boards and research studies have delved into the various health benefits that cauliflower brings to the table, making it a must-have ingredient in any well-balanced diet. Let's explore the impact of cauliflower on overall health, wellness, and allergies, as proven by medical boards. There are many good reasons as to why cauliflower is the superfood that will change your life. 1. Rich in Nutrients: Cauliflower packs a punch when it comes to essential nutrients. It is an excellent source of vitamins C and K, folate, potassium, and fiber. These nutrients contribute to strengthened immune function, improved bone health, and proper digestion. 2. Anti-Inflammatory Properties: Medical boards have recognized cauliflower's potential to reduce inflammation in the body. Chronic inflammation is associated with numerous health conditions, including heart disease, diabetes, and certain types of cancer. Incorporating cauliflower into your diet may help lower inflammation levels and mitigate the risk of these diseases. 3. Antioxidant Powerhouse: Cauliflower is abundant in antioxidants, such as glucosinolates and isothiocyanates. These compounds

are known to combat free radicals, which are unstable molecules that can cause damage to our cells. By consuming cauliflower regularly, you provide your body with the tools it needs to fight oxidative stress and reduce the risk of chronic diseases. 4. Promotes Digestive Health: The high fiber content in cauliflower promotes a healthy digestive system. Fiber aids in maintaining regular bowel movements, preventing constipation, and supporting a healthy gut microbiome. A well-balanced gut microbiome has been linked to overall improved mental and physical well-being. 5. Allergy-Friendly Option: For individuals with allergies, cauliflower serves as a versatile and allergen-free alternative to many common ingredients. It is gluten-free, dairy-free, and low in FODMAPs, making it suitable for people with gluten sensitivities, lactose intolerance, or irritable bowel syndrome. Medical boards recognize cauliflower as a valuable ingredient for those with dietary restrictions or allergies. It's important to note that while cauliflower offers numerous health benefits, it should be consumed in conjunction with a balanced diet and an overall healthy lifestyle. Incorporating cauliflower into your meals can be a delicious and nutritious way to support your health and wellness goals. When it comes to allergies, it is always recommended to consult with a medical professional or allergist if you suspect you have a food allergy or intolerance. They can provide personalized guidance and help you navigate any dietary restrictions or modifications. In conclusion, the impact of cauliflower on overall health, wellness and allergies is backed by medical boards. Its rich nutrient profile, anti-inflammatory properties, and allergy-friendly nature make it a valuable addition to a well-rounded diet. By embracing the versatility of cauliflower and exploring its potential in various recipes, you can unlock the multitude of health benefits it has to offer. These are among the reasons as to why cauliflower is the superfood that will change your life. cauliflower is the superfood that will change your life Final thoughts on the transformative power of cauliflower As we wrap up our exploration of the transformative power of cauliflower, it is important to reflect on the impact this "undeveloped superfood" can have on our lives. From its nutrient-rich composition to its allergy-friendly nature, cauliflower has proven itself to be a valuable addition to any well-balanced diet. By incorporating cauliflower into our meals, we can significantly enhance our overall health and wellness. The rich array of vitamins, minerals, and fibre found in cauliflower contribute to strengthened immune function, improved digestion, and optimal bone health. These benefits alone make it a worthy inclusion in our everyday diet. This why cauliflower is the superfood that will change your life. Additionally, cauliflower's anti-inflammatory properties should not go unnoticed. Chronic inflammation has been linked to various health conditions, but by incorporating cauliflower into our meals, we can help reduce inflammation levels and mitigate the risk of these diseases. Its antioxidant content also aids in combating free radicals, protecting our cells from damage. For individuals with dietary restrictions or allergies, cauliflower offers a versatile and allergen-free alternative. It is gluten-free, dairy-free and low in FODMAPs, making it suitable for those with gluten sensitivities, lactose intolerance, or irritable bowel syndrome. Medical boards recognize the value of cauliflower in providing a safe and nutritious option for these individuals. However, it is essential to remember that cauliflower should be consumed as part of a balanced diet and a healthy lifestyle. While it offers numerous health benefits, it is not a magical cure-all. Incorporating a variety of other fruits, vegetables, whole grains, and lean proteins is crucial for overall wellness.

In conclusion, cauliflower has emerged as a powerful ingredient that can positively impact our overall health, wellness and allergies. Throughout this article we have read and got some knowledge as to why cauliflower is the superfood that will change your life. Its nutrient density, anti-inflammatory properties, and allergy-friendly nature make it a remarkable addition to any diet. As we continue to explore the versatility of cauliflower and experiment with new recipes, we can unlock the full potential of this "undeveloped superfood" and experience the transformative benefits it has to offer. If you have enjoyed the article and would like to recommend it please feel free, you can also leave you comment or opinion below.

[strongvibe1986]

The Ultimate Keto Meal Plan

Are you looking to embark on a journey towards better health, weight management, and increased energy levels? Look no further than the "Ultimate Keto Meal Plan" – a comprehensive guide designed to help you achieve your health and wellness goals through the power of the ketogenic diet.

Unlocking the Potential of Keto: The ketogenic diet has gained immense popularity for its ability to help individuals shed excess weight and enhance overall well-being. The primary principle behind the keto diet is to shift your body into a state of ketosis, where it relies on fats for fuel instead of carbohydrates. This metabolic state encourages your body to burn stored fat, leading to effective weight loss and improved energy levels.

Crafting Your Perfect Keto Meal Plan: The "Ultimate Keto Meal Plan" is a meticulously curated resource that takes the guesswork out of adopting the ketogenic lifestyle. Whether you're a beginner or someone who has been following keto for a while, this meal plan offers a structured approach to help you achieve your desired results.

Key Features of the Ultimate Keto Meal Plan:

Comprehensive Meal Ideas: Discover a wide range of breakfast, lunch, dinner, and snack options that align with keto principles. From mouthwatering avocado and bacon breakfast bowls to flavorful cauliflower crust pizzas, you'll find an array of delicious recipes to satisfy your taste buds while staying within your keto macros.

Nutritional Guidance: Achieving and maintaining ketosis requires a precise balance of macronutrients – fats, proteins, and carbohydrates. The meal plan provides detailed nutritional information for each recipe, ensuring you can track your intake accurately.

Variety and Adaptability: No two individuals are the same, and neither are their dietary preferences. The meal plan offers variations and substitutions for various recipes, allowing you to tailor your meals to your liking while staying true to keto principles.

Shopping Lists: Say goodbye to confusion in the grocery store. The "Ultimate Keto Meal Plan" includes handy shopping lists for each week, streamlining your shopping experience and making meal prep a breeze.

Expert Tips and Insights: Alongside the recipes, you'll find expert tips, insights, and advice from certified nutritionists and dietitians who specialize in the ketogenic diet. Learn about the science behind ketosis, the benefits of incorporating certain ingredients, and how to overcome common challenges on your keto journey.

Why Choose the "Ultimate Keto Meal Plan"?

The "Ultimate Keto Meal Plan" isn't just about losing weight; it's about embracing a healthier lifestyle that supports your long-term well-being. By following this comprehensive meal plan, you'll experience benefits such as:

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Start Your Keto Journey Today: Whether you're a keto enthusiast or a curious beginner, the "Ultimate Keto Meal Plan" provides all the tools you need to succeed on your ketogenic journey. Say goodbye to restrictive diets and hello to a sustainable, delicious way of eating that can transform your life for the better. Invest in your health and wellness today by embracing the power of the ketogenic diet with the "Ultimate Keto Meal Plan."

(Disclaimer: Before making any significant changes to your diet, especially if you have underlying health conditions, it's advisable to consult with a healthcare professional or registered dietitian to ensure the keto diet is appropriate for your individual needs.)

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[kitchencapers]

Exploring the Sizzling World of Air Fryers: A Healthier Twist to Culinary Delights

Introduction

In recent years, a revolutionary kitchen gadget has taken the culinary world by storm, promising to deliver crisp and flavorful dishes with a fraction of the oil traditionally used in frying. Enter the air fryer – a countertop appliance that has captured the hearts and taste buds of food enthusiasts across the globe. In this blog post, we delve into the magical world of air fryers, uncovering their science, benefits, and a few delectable recipes that showcase their versatile capabilities.

The Science Behind Air Fryers

At its core, an air fryer is a compact convection oven with a high-powered fan. Unlike traditional frying methods that involve submerging food in hot oil, air fryers use circulating hot air to cook food. The rapid circulation of hot air creates a crispy exterior while maintaining the juiciness and tenderness of the interior. This process is known as the Maillard reaction, which is responsible for the browning and delicious flavors that develop when food is exposed to high heat.

Benefits of Using an Air Fryer

Healthier Cooking: One of the biggest advantages of air fryers is their ability to produce crispy and delicious foods with significantly less oil than deep frying. This reduction in oil intake can lead to lower calorie consumption and reduced fat intake, making air fryers a healthier alternative for those watching their diet.

Versatility: Air fryers are incredibly versatile and can be used to cook a wide range of dishes, from classic french fries and chicken wings to vegetables, seafood, and even desserts. Some air fryers even come with additional accessories like grill racks and baking pans, expanding their culinary possibilities.

Time Efficiency: Air fryers are known for their quick cooking times, thanks to the rapid circulation of hot air. This makes them ideal for busy individuals or families looking to prepare meals in a hurry without sacrificing taste and texture.

Energy Efficiency: Compared to traditional ovens, air fryers tend to consume less energy due to their smaller size and quicker cooking times. This can lead to energy savings over time.

Delicious Air Fryer Recipes

Crispy Buffalo Cauliflower Bites: Toss cauliflower florets in a mixture of buffalo sauce and spices, then air fry until golden and crispy. Serve with a side of ranch dressing for a crowd-pleasing appetizer.

Herb-Crusted Air Fried Salmon: Coat salmon fillets in a mixture of herbs, breadcrumbs, and a touch of olive oil, then air fry for a perfectly flaky and flavorful seafood dish.

Sweet Potato Fries: Cut sweet potatoes into fries, toss with a dash of olive oil and your favorite seasonings, then air fry until crispy on the outside and tender on the inside.

Air Fryer Donuts: Prepare a batch of doughnuts using a simple recipe, then air fry until they are golden brown and delightfully fluffy. Coat with cinnamon sugar or glaze for a sweet treat.

Conclusion

The air fryer has undoubtedly earned its place as a must-have kitchen gadget, providing a healthier way to enjoy crispy and flavorful dishes. Its innovative cooking method, coupled with its versatility and time efficiency, make it a valuable addition to any culinary arsenal. Whether you're looking to indulge in guilt-free comfort foods or experiment with creative recipes, the air fryer opens up a world of possibilities for both novice cooks and seasoned chefs alike. So, why not join the air frying revolution and savor the delectable benefits it has to offer? Your taste buds and your waistline will thank you!

Check out this Air Fryer on the link below.

Kitchen Appliances from Top Brands

[operafoods]

An In-Depth Guide to Using Gluten Free Flours

Using gluten free flour requires a whole new mindset, especially if you are a seasoned cook/baker already stuck on the magical properties of gluten and wheat based flour. You absolutely need to start from ground zero, and leave your judgement at the door. Using gluten free flours is not a one size fits all scenario. To get the best from your gluten free baking, you need to understand how and why the various options work. Preferably using as few ingredients as possible. One of the biggest hurdles faced with many commercial gluten free products is the sheer number of ingredients on the label.

The Range of Gluten Free Flours

When we begin to explore gluten free flours, what we are really looking for is alternatives to wheat flour. These come in many shapes and sizes; some of them grains and some of them not. The growing backlash against wheat and gluten has led to a major expansion in what we consider as 'flour'. Yet however far the labelling powers that be can manage to stretch the distinction between 'ground', 'powder', and 'flour' there are still certain qualities that make an ingredient a flour; gluten or not. No single gluten free flour, or even a mix of flours, will mimic wheat flour exactly. But with the right mix we can come pretty close. The aim, of course, is to produce goods that are just as good as their wheat based cousins. Substandard copies need not apply. Bread that feels like cake and tastes of baking powder is not the goal. Nor is pizza with the offending cauliflower crust. The goal of gluten free baking The point is that we cannot expect the ingredients to behave in the same way, but we can achieve some surprising results. Whilst it is true that we need to approach gluten free baking with a whole new mindset, and the we cannot replicate the exact properties of gluten, it is important that we understand what it is we are trying to achieve. Be that the crust or crumb in a loaf of bread, or a light tender sponge. And, if we can't quite get there without the magic of gluten, then maybe we shouldn't try. So, before we consider the various gluten free flours, lets first examine the role of gluten and why an entire tradition of wheat based baking has been built around it. Why gluten means more than one thing Now is not the time for an in depth discussion on the dietary depths of gluten, but there is one important thing that needs pointing out. Glutens are a group of proteins found in all true grains. There are a number of different forms, and each grain will have its own combination as well as a specific dominant type. When we talk about gluten in terms of allergies and sensitivities, it is these proteins that we are referring to. On the other hand, gluten is what happens when these proteins bond together once introduced to liquid. They link together and form strands of gluten. The more that you move and agitate the mixture, the more they will link together; forming longer and stronger strands. This is the glue that makes wheat flour so effective in baking, and what we are referring to when we explore baking science. Does wheat flour form the most gluten? Wheat flour has been the mainstay of traditional baking forever. Rye and barley have been around longer, but they simply bake far heavier goods than wheat. But why is that, when they all contain glutens? The most effective glutens (the proteins) at developing gluten (the glue) are known as 'gliadins' and 'glutelins'. These are the predominant glutens in wheat. Rye and barley (the other two of the 'big three' gluten grains) have different predominant glutens that do not develop as much gluten. It gets pretty complicated, but the major takeaway for today is that wheat is capable of developing far more gluten than other grains. What does gluten do? The gluten proteins begin as tightly coiled strands which, in the presence of water, hook together to form a network. When agitated, through kneading for example, the protein strands begin to uncoil and create a stretchy, three dimensional mesh. Two things are important here; the mesh itself, and the fact that it is stretchy. The three dimensional mesh creates pockets that can trap air. As the air expands, due to the action of raising agents or heat, so do the stretchy pockets. The stretchiness of dough created by gluten has uses beyond expanding air. Certain doughs need to stretch outwards, not just upwards. Without the elasticity provided by gluten it can be very difficult to stretch a pizza dough, or a strudel pastry. In the absence of gluten, the dough simply breaks rather than stretches. When gluten gets in the way Sometimes these particular properties of gluten actually get in the way. It is in these areas that gluten free flours actually come into their own. Shortcrust pastry , sweet pastries, and biscuits or cookies, are all examples of what we call 'short'. A structure that relies on a tender crumbly texture. The very opposite of what gluten creates. The reason we handle these doughs as little as possible is to prevent the gluten developing. Overworked gluten in these instances would give tough inedible results.

The Properties of Flour

Wheat flour combines two very important properties. It is both starch, and protein. When we bake with wheat flour we choose a particular type to suit the job at hand, from the very soft (low protein) flours for cake making right through to the hard (high protein) flours for bread making. In this, wheat flour is utterly unique. We can achieve the structure we desire using one single type of grain by choosing the type that has the desired percentage of protein to starch. The starch provides the body, whilst the protein provides the structure. Professional bakers and enthusiastic bread makers can take this one step further, using named flours made from specific blends or types of wheat chosen for their very specific properties. Protein, fibre, water absorption and elasticity Any serious discussion of flour, gluten free or otherwise, will centre around proportions of starch, protein and fibre. Because these affect how much water it can absorb, and how much elasticity it will provide. Most gluten free flours will absorb much more water than wheat flour, and provide far less elasticity. The same can actually be said of the gluten containing flours rye and barley. The protein content of a flour determines how much water can be absorbed. However, the fibre content also increases the amount of water it will absorb. It takes much more of a low protein flour to produce a dough of a similar consistency to a high protein flour. Whilst fibre does contribute considerably to water absorption, it does also decrease elasticity. We will return to this when we begin to explore gluten free baking in more detail. The proportions of wheat flour Most non-wholemeal wheat flour contains around 2.5% fibre. Cake flour and '00' flour contain around 8% protein, plain flour contains around 10% protein, and strong bread flour contains around 13% protein. Wheat flour can absorb around twice its weight in water, which is somewhere in the middle in terms of water absorption. A higher fibre content can increase the keeping properties of a bake, making it stay moister for longer. In gluten free baking and cooking we talk about two different types of flour. Those that contain a significant percentage of protein (and usually fibre) and those that are predominantly starch based. Gluten free starchy type flours contain so little protein that they only provide the properties of starch. Gluten free protein type flours go some way toward providing the structural properties of protein, although not in the same way as gluten. In order to harness the properties of both they need to be combined. Let's look at starches first.

Gluten Free Starches

Most of us are already familiar with the starches, and other than a bit of confusion over naming convention, they are quite obviously so. Cornflour (aka corn starch) is probably the most well known. It is bright white, very fine and behaves like a school science experiment when mixed with water. Rubbed through the fingers it feels, well starchy. Smooth; yet not. All at the same time. It's coloured and flavoured cousin is custard powder. We use both to thicken boiling liquids. Sometimes we use them instead of/ or alongside wheat flour to lighten batters or crisp up biscuits. Either way, they have been there in the cupboard for years. Possibly literally. So that's starch. It has none of the qualities that we tend associate with flour. Potato starch, and also arrowroot all look and behave in similar ways to cornflour. They have a weightless quality, whereas flour is denser. Cornflour Cornflour remains a really useful gluten-free flour store cupboard staple. It can be used to make a perfectly passable (and stupidly easy) white sauce. Not quite the same as a classic bechamel, it does however do the job. It will even stand up to the addition of cheese (we recommend a tablespoon of Parmesan even just to boost the flavour without it being an actual cheese sauce). Just remember to season really well, and perhaps add a pinch of paprika too. The great thing is that it has none of the heaviness of a wheat based sauce. For oven baking, such as a mousaka topping or cauliflower cheese, allow the sauce to cool considerably before whisking in a beaten egg. This will enrich the sauce, and give it a little lift in the oven for a more souffle like texture. Profile: 0% protein and 0% fibre. Low water absorption. Gluten free white sauce 500ml milk 35g cornflour 35g butter salt and pepper - Bring the milk gently to a simmer in a small pan. - Melt the butter and mix in the cornflour to form a paste. - Whisk the mixture into the milk and keep whisking until it thickens. - Season well. Potato starch Potato starch has become a gluten free staple, and is often used in place of cornflour. Most gluten free flour blends (commercial and DIY) contain potato starch. It behaves in the same way as cornflour, although with less viscous results. They both lend a light and airy quality to cakes and batters and are interchangeable. Potato starch is made from a solution of the starches in potato, and is not to be confused with the altogether heavier potato flour that is made from ground whole potatoes. There is another addition to the the gluten free starch family, and it is THE key starch amongst gluten free flours. Tapioca flour/starch Tapioca flour shares much the same characteristics as cornflour, and potato starch. Although in most situations they are interchangeable, tapioca flour does have one major difference; it adds the chewy texture that many gluten free baked goods lack. The flip side of this is when used in too large a quantity it can make your bake tough. Like the other starches, tapioca flour also helps make bakes softer, fluffier, and light as air. It has been a gamechanger in gluten free baking. You may find this labelled as tapioca starch or tapioca flour. Strictly speaking, tapioca flour still contains the fibre of the cassava root from which it is milled yet this is not always the case. Profile: 0% protein and o% fibre. Low water absorption. Our tapioca flour is 100% certified organic. White rice flour There is also a grain that when made into flour can sit in either camp, depending on whether it is white or brown. And that is rice. White rice flour has a higher protein content than most starches, and will also absorb more liquid. However it has more in common with the starches than it does with the proteins. Because of its higher protein content and better water absorption qualities than the other starches, white rice flour is an excellent addition to most basic gluten free flour blends. It is not interchangeable with the other starches so is best used for its individual qualities. It will add the usual softness of a starch, but with a little more body. The downside is it can have a slightly gritty texture. Which can actually be very useful; in something like a shortbread for example. Think, semolina. Profile: ~5% protein and 2.5% fibre. Medium water absorption. Our white rice flour is 100% certified organic.

Gluten Free Flours with Protein

The other category is the gluten free flours that contain significant amounts of protein. These share the properties that we generally associate with 'flour' and indeed many are made from grains, or at least pseudograins that share structural similarities with true grains. The proteins in these flours will not mimic gluten. But they will provide much needed structure and a certain amount of elasticity to a bake. These flours tend to have more flavour than the more neutral starches, and they usually contain a percentage of fibre too. The ideal gluten free flours for breadmaking There are many gluten free flours that fall into this category, each with their own particular qualities. Some are higher in protein than others and, although they can all absorb more water than the starches, some do absorb more than others. The amount of water that a flour can absorb is down to not only the percentage of protein it contains, but also the fibre content too. Some also have more pronounced flavours than others. Buckwheat is a prime example of this. These individual flours are sometimes used in gluten free flour blends to add a bit of structure and more flavour, but they really come into their own in breadmaking. Put together in varying quantities they can achieve endless variations, closely capturing the qualities of the particular bread you may desire. There are two of these flours that sit at the lighter end of the spectrum, milder in both texture and flavour. Easily swapped one for the other, these are brown rice flour and millet flour. Brown rice flour Light and mild, brown rice flour has all the soft starchy qualities of white rice flour, yet also offers some structural support in the way of protein. Less refined than white rice flour, it contains more fibre too. A really popular gluten free flour, brown rice flour can be used in pretty much everything from cakes and biscuits to bread. Has a stronger flavour than the neutral sweetness of white rice flour. Profile: ~ 7.5% protein and 5% fibre. Medium water absorption. Millet flour Millet is similar to brown rice flour in that it provides the structural and absorptive properties of protein, yet with all the softness and body of starch. Compared to some of the stronger tasting flours, millet has a neutral flavour yet also has a slight bitterness. It has more protein and fibre than brown rice, so does not offer as much starchy softness. It does however absorb a similar amount of water, and has none of the gritty texture of the rice flours. Profile: ~ 10% protein and 13% fibre. Medium water absorption. The others are more pronounced in flavour, and produce heavier results. One in particular deserves a special mention, and that is sorghum. Sorghum has become another really important addition to the world of successful gluten free baking. Millet is the natural partner to sorghum. Used together, these two gluten free flours complement each other perfectly and are found in many gluten free bread recipes. Sorghum flour Although sorghum can be used as part of an all purpose gluten free flour, it is of real value in making gluten free bread. The soft fine texture and fairly neutral flavour earn it comparisons to wheat flour, yet sorghum has a sweeter flavour that can border on bitterness when overused. It also has a higher capacity for absorbing water so can give a dry mouthfeel. The softness of sorghum, coupled with a decent amount of protein, do make it a valuable addition to gluten free bakes, but is best kept to under 30% total flour weight. Profile: ~ 12% protein and 9% fibre. High water absorption. Buckwheat, quinoa and sorghum can all be swapped out with each other in recipes and flour blends, but they do have very different flavour profiles from each other. Sorghum and quinoa flour are both softer, and offer more structural integrity that buckwheat. Quinoa flour Quinoa flour has a pronounced earthy taste that is really well suited to stronger flavours such as chocolate, or beetroot. It is a bit of a new kid on the gluten free baking block, but considering the superfood status of quinoa, is well worth experimenting with. The high proportion of protein, with comparatively little fibre, make quinoa flour a great structural addition to your bread making blends. Profile: ~ 13% protein and 6% fibre. High water absorption. Our quinoa flour is 100% certified organic. Buckwheat flour Highly nutritious buckwheat flour has a very distinctive earthy, almost sour, taste. Not just a gluten free alternative, it has been used for centuries in many traditional recipes. Japanese soba noodles and savoury French galettes to name a few. And of course, there's buckwheat pancakes. Buckwheat flour has high water absorption properties yet as these are partly due to a higher fibre content it offers very little in the way of rise or elasticity. Swap out some of your protein flour percentage with buckwheat to add depth of flavour and increase the nutritional content. Profile: ~ 13% protein and 13% fibre. High water absorption. Our buckwheat flour is 100% certified organic.

Other Gluten Free Flours

There are several other gluten free flours that can make up our arsenal of wheat alternatives. Certain ingredients that defy categorisation. Coconut flour Coconut flour is high in protein, yet provides no elasticity and has really high water absorption capabilities which gives it a really dry mouthfeel. Used sparingly though, as part of a creative toolbox, it can come in handy. Profile: ~ 15% protein and 35% fibre. REALLY HIGH water absorption with ZERO elasticity. Almond flour Almond flour has long been a gluten free favourite in baking, and not just for its gluten free attributes. More widely known as ground almonds, or almond meal, the high fat content makes it difficult to grind almonds to a flour, yet current trends dictate that you might find it labelled as such. Ground almonds add bulk, moisture, and excellent keeping properties to cakes and bakes. Like coconut flour it is high in protein, yet provides no elasticity. As with many of the gluten free flours that provide softness, it has a capacity for absorbing water that sits somewhere in the middle. Profile: ~ 20% protein and 10% fibre. Medium water absorption with ZERO elasticity. Our almond meal is 100% certified organic. Ground flax and ground chia are worth a mention, although with so many alternatives available they are best kept for use as a binder, harnessing their abilities to create a gel like substance that may be used instead of xanthan gum. There are many other ingredients that are ground into flours and used in gluten free cooking and baking. Read the full article

[fidelissimi-moved]

@seesgood asked: “ here! i got you some take-out. and i researched like, fifty mommy blogs to make sure this stuff was totally safe and healthy for you. ”

"Food? You're speaking my love language, now, sweet thing." All she knows is that the sooner she eats something, then ( possibly ) the sooner this baby can finally go into a food coma and take a nap and give her a break. Then it dawns on her that Caroline is talking 'healthy' and 'safe' and Ruby squints her eyes at the bag of takeout like she's just been told that the pizza inside has cauliflower for crust, or something equally as blasphemous.

"Why does everything have to be healthy? Why can't I just enjoy something to eat without the words 'vegetable' or 'diet'? I'm not even really showing yet so I know I don't look fat."

She should know, after at least 2 grocery trips just in the past month, along with her increase in appetite and the fact that she's growing a human, she feels strangely off, in the way her body feels a lot different She wouldn't have even noticed if Caroline hadn't asked if she was finally showing or if the bump she was starting to sport was actually a food baby. "Fuck it," she says, reaching for the take out, ready to chew her arm off. "Gimme, lemme see what you got."

[romespizza]

Who Has the Most Unique Pizza Menu in San Antonio?

Are you looking for something different from the usual Pizza Italia San Antonio menu? Then it’s time to try Rome's Pizza, which has three locations in San Antonio: De Zavala, Bandera, and Potranco. This pizza place has a unique menu that stands out from the rest with its delicious flavors and heavenly toppings. Here's what makes Rome's Pizza one of a kind:

1. Uniquely handcrafted to your pizza desires

Imagine pizza made just for you! Rome's Pizza offers customization options like no other pizza place in town. You can start by choosing your crust (options include gluten-free, cauliflower, and whole wheat). Then you can “build your own masterpiece” by choosing your toppings (fresh veggies, fresh meat, and specialty toppings like artichoke hearts and gorgonzola, among many others).

2. An extensive range of options to choose from

Don’t want to make your own? Rome's Pizza’s menu gives you plenty of options, too, so you're sure to find something that will make your pizza taste buds happy every time. Are you a vegan pizza lover? Don't worry. They also have vegetarian pizza options for you!

And if you want something else other than pizza, Rome’s also serves up delicious pasta, salads, calzones, wraps and oven-toasted sandwiches, and even desserts like baklava and tiramisu. So check it out if you want a change from the usual Pizza Italia San Antonio menu.

3. Only the finest pizza ingredients

At Rome's Pizza, quality is the main priority. That's why they take extra care to make sure that all of their ingredients are fresh and healthy—starting from the fresh dough to the homemade sauce to the highest-quality mozzarella all the way to the toppings. You really feel their commitment to artisanal quality with every bite.

If you're looking to try something other than the usual Pizza Italia San Antonio menu, look no further than Rome's Pizza. They offer handmade pizzas that you can customize to your liking, an extensive range of pizza toppings and pizza combinations, and ingredients of the highest quality. Their convenient locations also make it easy to indulge in great food whenever you want. Get ready for pizza bliss!

[nahaseast]

Vegan mac n cheese recipe

#VEGAN MAC N CHEESE RECIPE MAC#

(See above.) I’m sure broccoli and kale would be great, too! Can you see how much fun we are going to have with this?!!

#VEGAN MAC N CHEESE RECIPE MAC#

I have also tried this with brown rice pasta and a corn-quinoa pasta - both super! Once I threw some small cauliflower florets into the pasta pot two minutes before the pasta was done and made a cauliflower mac and cheese. My family much prefers the light spelt pasta with this sauce, but you should use whatever suits you. Some of the images on this post were taken of light spelt macaroni and some of whole spelt macaroni. Anytime I have guesstimated an amount with this recipe, it hasn’t worked quite as well, especially with ingredients like cayenne, lemon juice (you can leave this out, but just don’t add more than indicated) and garlic. The only trick with this recipe is that you have to follow it exactly! No eyeballing measurements. Completely digestible (unless you are nut-free, in which case I am so sorry. It is made from potatoes, cashews, carrots, onions and a bunch of other completely natural foods blended into creamy, cheesy deliciousness. We are talking about a life-changing delicious not-cheese sauce. We are not just talking about a mac and cheese recipe. Same vegan cheese sauce! Do you see the potential here? What about as a dip for steamed veggies? I might even make a soup out of this. That’s the same sauce for this! You may have also seen a strange looking bowl of yellow stuff on my baked potato bar. You may have seen on a month ago a picture I posted of “vegan nachos” I made for the kids. I think it’s better than mac and cheese and he likes it because he has watched me make it and is confident there is not a morsel of cheese, real or fake, anywhere in this dish. Picky who still doesn’t like cheese except Pecorino Romano in some soups and on pizza crust, this mac and cheese is the bomb. Are you with me? Well, according to myself and according to Mr. It’s now the 21st century, and we’re both eating differently and I am open minded to alternative recipes.Īlthough open minded or not, I’ve always felt if I’m not going to like the real deal, why would I like something pretending to be the real deal? And most vegan mac and cheese recipes call for fake processed cheese or nutritional yeast and they’re just not that tasty, in my opinion. Tons of butter, cheddar cheese, milk, stomach ache for me. I used to have to make him the famous “Ronald Reagan’s favorite mac and cheese” recipe all the time when we first got married. And sad for my husband who looooooves it. Not the boxed kind and not even the homemade kind. If someone tried to coax me a year ago with a “vegan mac and cheese” recipe, I would have politely said, “no, thank you.” First of all, I actually don’t really like mac and cheese.

[tpwk-formula1]

omg i love love love the pizzeria idea! its so fun! can i get cauliflower crust and alfredo sauce with garlic, banana peppers and pineapple and a lemonade with dessert served by logan sargeant

Lee-Lee's Pizzeria Menu

cauliflower sunshine x grumpy alfredo sauce sweet sex garlic "I know you love it when I fill that pretty pussy with my cum" banana peppers "Look so pretty riding my cock" pineapple "Look so pretty wrapped around my cock" lemonade body worship dessert yes served by Logan Sargeant

Logan x Sunshine! girlfriend

AN - To the sweet human who just sent an anonymous message about a request they made for Lewis a few days ago would you please lmk why one is yours? I have about 15 requests for Lewis currently. You're request was definitely not too long I'm just working through my requests from the first day the Pizzeria opened when I got a wave of like 10 requests in a matter of hours and now currently have 40+ orders waiting to be completed but I work full time and am also a full-time student. I'm doing my very best I promise.

TW - creampie, soft very sweet sex, blow job

WC 800+ (sorry its so short)

Y/N POV

"Baby, are you ready to head home?" Logan asks roughly making me smile brightly and nod.

"Yes, please! Fucking finally," I reply back making Logan smile small at my excitement before we are heading to the car to leave the small hangout with friends we planned when we finally got back into the States after Logan was let go from Williams.

Since his departure from Williams, I have watched all the excitement drain from Logan's eyes making everything so hard because I knew there was nothing I could do to ease his pain.

When we get home I'm dragging Logan through our apartment ready to have some alone time with him.

"Please let me take care of you, baby!" I beg Logan with clear excitement laced in my voice. Logan just laughed softly making me beem knowing it's rare to get to hear his laugh right now.

It didn't take much convincing for our clothes to be thrown around are room making the once-clean room instantly look cluttered with the way our clothes were haphazardly thrown around the room.

I'm grinding my bare pussy against Logan's cock while keeping my lips on his muffling both of the needy whimpers that are falling through our lips.

I start trailing my kisses from Logan's down to his jaw where I find the spot he loves and suck a small hickey making sure to mark his pretty skin as a reminder that he is mine.

"I love you, you're the best person in the world," I start while still kissing around his neck and shoulders.

"I wish you could see how talented you are, deserve so much better," I mumble against Logan's heated skin as I keep leaving soft wet kisses all over his skin.

By the time I had reached Logan's hard and raging cock I had spent the last five minutes leaving kisses and praises around his body letting him know how loved and amazing he was.

When I looked up at Logan I noticed his eyes were swimming with so much love but still had a hit of hurt and lust while his cheeks were a cute shade of red having been blushing the entire time during the praise.

"I love you," I mumble softly before pulling Logan's cock into my mouth and slipping it down my throat making sure to take as much as I can before using my hand to jerk off the rest I can't reach with my mouth.

"Look so pretty wrapped around my cock" Logan praises making my cheeks heat. We both loved when we got to just enjoy sex instead of rushed quickies before or after a race or rough sex after another bad race.

When I knew Logan was as hard as he was gonna be I made sure to spit as much as possible all over his cock before jerking his cock to make sure his entire cock is slicked up but I'm climbing on top of his and slowly sinking down on his cock making both of us gasp and moan.

I take a few seconds to adjust to his size before I'm rocking my hips slightly making both Logan and I moan before I start bouncing my hips making sure to speed up to the perfect pace for Logan and I to have a slow build to a powerful orgasm.

"Look so pretty riding my cock," Logan groans out when I start bouncing just a little faster knowing Logan and I both desperately needing a release.

When I kept bouncing my hips on Logan's cock I can feel his hips under me starting to tense up letting me know he was going to cum which has me teasing my clit slightly so I can fall over the edge at the same time as Logan.

As soon as my orgasm hits I feel Logan's hands on my hips making sure to keep me bouncing at the same pace as he starts cumming in my pussy and now riding out our orgasms together.

I could feel his cum being pumped into my making me whine slightly before Logan is softly lifting me off his cock making his cum leak out of my pussy and drip onto Logan's softening cock before laying me down on his chest so he can hold me in his arms.

"Thank you," Logan says softly still out of breath from our last actions.

"For what?" I question a bit confused about the thank you.

"For taking care of me, loving me even in this shitting time, and taking my mind off of everything. Fuck Just thank you for everything you have done for me," Logan says making me smile softly before placing a soft kiss on his lips.

"Well thank you for being my everything," I tell him softly while raking my fingers through his hair before placing a soft kiss on his lips.

[nonominchan]

How the JJK men would be as dads

Warnings: sickeningly domestic. kids obviously lol you can imagine them as adopted or biological whatever works for you. Toji is shady here too (big surprise I know). I do write with fem!reader in mind but tried to make this as gender neutral as possible. I’m an 18+ only blog, and please don’t repost my work or share it on TikTok.

Gojo Satoru

-Will actually not be as horrible as everyone thought he’d be?

-he had what he called a “test run” with Megumi and Tsumiki (Megumi punched him when he heard him call it that). But it’s like how he’s a surprisingly effective teacher. Seemingly lackadaisical but actually quite perceptive as a parent to their child’s emotions.

-That being said, he still accidentally makes his kid(s) cry.

-Will offer them the last mochi by dangling it in front of them, and as they’re about to reach for it he quickly drops it into his own mouth.

-his child bursts into tears bc gojo literally stole sweets from a baby.

-quickly says “oh shit” and tries to bribe them into not telling their other parent.

-doesn’t work.

-drops by the PTA once in a blue moon but nobody ever forgets him because everyone is terrified of him.

-packed a lunch for his kid one time and one time only. Why was it only once? Because the one time he did, he literally just packed them a whole ass cake from an expensive bakery.

-kids are kind of embarrassed bc he’s so extra and barges into their rooms while they have their friends over bc he secretly feels sad that they’re growing up so fast wants attention.

Getou Suguru

-sweetheart

-but like, only to his kids.

-he can channel the rage of a red blooded Karen in 0.01 seconds flat if he feels like someone is upsetting his kids, do not try him.

-really enthusiastic but not like gojo, his kids actually think he’s cool even when they become angsty adolescents because he doesn’t seem as desperate as gojo to be the “cool dad”.

-rules over the PTA with an iron fist.

-has a minivan on the ready for any soccer matches or dance recitals, offers to drive other kids whose parents are busy, always on time and somehow manages to make bento boxes for his children while also managing a job and spending time daily with his children.

-doesn’t spoil his children, encourages them to be the best they can be, but he doesn’t pressure them either.

-somehow knows how to do intricate hairstyles?? Like wtf? Is a hit at sleepovers bc he can do a million different braid styles for everyone.

-is also cool with kids playing with his hair and braiding it. Always compliments them even if the braids are lopsided and messy.

Nanami Kento

-soft for his child but doesn’t spoil them.

-always makes sure to listen to their feelings and encourage them.

-has a grumpy face that may scare most children so when he drops off his child at daycare after he leaves, the other kids are like “isn’t your dad scary?? He looks mad.” And his kid is like “huh? Oh he’s not. He’s really nice! He makes me bentos every day!”

-speaking of which he insists on making intricate bentos for his child everyday. Like, nutritionally balanced and hearty food. He even learns how to make cute shapes of characters his kid is interested in (and subsequently spends like 40 minutes trying to cut out seaweed to the shape of a tiny circle to make the eyes of a pikachu riceball with his big hands and curses under his breath).

-unfortunately his little kid still has the undeveloped palate of, yknow, a little kid, so when Nanami sees them enjoying both his cauliflower and broccoli sea salt crusted seared patties and day old McNuggets equally it breaks his heart.

-he’s not the most expressive but makes sure his child still understands that he loves them, and makes sure they feel loved. He shows it through meaningful actions. Always remembers every little thing his child tells him. If his kid mentions thinking penguins are cute, the next day they’ll find a stack of books about penguins in their room.

-never yells at his child. Disapproves in general of the idea of raising your voice at a child (remember the drama cd of the resurrection dolls??). Instead, when they do something wrong, he gently helps them work out what they did wrong and how they can improve. May or may not include a long winded and stern lecture.

-when his child paints his nails/does his hair, he compliments them on their “discipline and customer service skills” with a completely serious face.

-insists on lecturing his toddler child on “responsibility”—soon, you find him trying to teach them about interest rates and saving up for an early retirement (because work is dumb but necessary, he teaches his child) in the future.

-PTA keeps trying to get him to join so he can spill his bento making secrets, but he refuses on principle because he doesn’t believe in “exerting any more effort into non mandatory extracurricular activities”.

Toji Fushiguro

-a bad influence (Megumi and Tsumiki can attest to this).

-literally the parent that, when brought to the principal’s office when their kid is in trouble, just asks them, “well, did you win?”

-his child will know more curse words than actual words by the age of 4.

-is banned from the PTA for trying to seduce his way out of contributing to every school event.

-really go with the flow tbh? Like his kid won’t worry about getting in trouble for getting a low score on an exam.

-trains his kid to hold the tv remote for him when they’re little as “bonding time”.

-tries his best though (assuming he tries to redeem himself from canon events). Spent 2 hours trying to make a bento, it was a hot mess. He was genuinely bummed out because he actually tried. But his kid genuinely likes it and eats it so that makes him warm inside.

-extorts Megumi and Tsumiki into babysitting all the time.

-uses his worm thing as an impromptu baby carriage, does not see any issue with this.

-ruffles his child’s hair as a sign of affection (he can’t express himself verbally that well but he’s trying to show in his own way that he cares).

-sometimes gets too enthusiastic. Crashed a golf cart into the bleachers after his child won a soccer match. Just be glad it wasn’t an actual car. Doesn’t know where he found that golf cart.

-makes his friend/colleague Siwoo/Shiu (translations use both spellings) his child’s godfather despite the fact that the man, like everyone else who Toji associates with, is shady af and chainsmokes. Toji sees no issue with this and just makes him a godfather so that he can use him for free babysitting. This never works, and Siwoo always demands payment. Toji always says he’ll pay him soon. Toji owes him upwards of 100,000 yen in babysitting payments alone.

Choso

-cried when his child called him a “poopyhead” as a joke.

-is banned from the PTA for challenging a mom to a fight because she insinuated that her child had better grades than his child.

-is good with hair like Getou, but instead of girly braids, can also do intricate hairstyles.

-child will be a fashionista. Will look like they’re in fashion week street photo shoots. Other people are free to dress their children like shit, but his child? Only the best.

-Doesn’t like to punish his kid. When they’re really bad though, he is capable of being stern.

-likes squishing their cheeks.

-is a super competitive soccer mom, like who would have thought??

-uncle yuuji is the designated babysitter

-really good at cooking. Not a refined connoisseur like Nanami but he’s good at making filling, hearty food (took him a while tho bc he didn’t know abt the concept of food due to being a womb for 200+ years).

-Is cool with his kids hanging out with friends late but they MUST call him when he checks up on them. Will freak out if they don’t and track them down even if it’s not a big deal and their phone just died.

-tells his children all stories about his brothers, to the point that they know them all by heart. It comes to the point that they know all about late Uncle Eso’s thong collection. Is it objectively weird? Yes. But let’s be honest, anyone who ends up being part of his family will be weird. Anyways, his kids can recognize the sentimentality of it and can see that Choso is very emotional and loves his brothers dearly so they always listen.

Extras:

-Nobara dotes over Nanami’s daughter because “us girls have to stick together!”

-Nanami regrets this when his daughter comes back from a play date with her and immediately tells him that his tie is tacky.

-Gojo teaches his child how to annoy Megumi. It doesn’t always work though because Megumi says that his child is “slightly less annoying” than Satoru.

-Gojo’s child has also inherited his insane sweet tooth.

-Nanami’s child loves Yuuji. Given Kento’s luck, he was probably at work while his child was born/adopted. So Yuuji has known them for a long time. He’s called “Ooji” by the child because they didn’t know how to pronounce his name when they were younger, and the nickname stuck.

-toji’s child’s first word was “fuck”. It happened at daycare. When his child’s teacher informed Toji about this, concerned, Toji was bursting with pride and asked if they were able to get it on film.

-Choso’s child would tug on his pigtails when being carried on his shoulders.

A/N: sorry for being MIA. I’ve been interviewing and I finally got a job! It pays like shit but I’m a liberal arts major so that’s kind of the norm ^

Also, yes, I did google to see if the PTA (or any Japanese equivalent) is a thing in Japan, and IT IS!! It’s called the PTA there too, according to the articles I’ve read.

[notbecauseofvictories]

weird q but do you have any advice on how to grocery shop healthily when you can only do it after work+classes and post-8pm because i always end up wandering around vaguely depressing and more tired than hungry so i just grab easy junk :/

Get yourself some frozen fruits and vegetables!

Fresh fruits and vegetables come with an expiration date, and the promise of work---chopping, storing, being mindful of using them up before they go bad. Frozen fruits and vegetables eliminate all that! A bag of chopped frozen spinach will last forever, and it's easy to stir together with boxed pasta and a light lemon butter sauce. After a long shift, you can put frozen fruit, yogurt, and milk (maybe some kale!) in a blender for a delicious smoothie, rather than peel kiwis.

I don't know if you've been in the frozen aisle lately, but they're getting really creative---riced cauliflower, stir-fry starter packs, mixed vegetables in pre-made sauces. Just avoid anything in a cheese sauce and/or high in sodium.

You can look for similar short cuts for other healthy staples too. If the idea of making rice or beans sounds exhausting after studying for a test---don't. Canned black beans can be a great source of protein; diced, canned tomatoes make for great additions to lasagna or enchiladas. They make single-serving packs of rice you can microwave! There's no need to make something harder on yourself than it needs to be.

(Personally, I like making a big batch of couscous or quinoa---it's shelf stable, and fresh-made it lasts about 2 weeks in a tupperware container. You can use it as a base for just about anything: quinoa and kale power bowl, couscous with tomatoes and basil, couscous with green beans, quinoa broccoli skillet, etc. etc.)

For meat, I highly recommend chicken breasts (cheap in bulk, take them out of the original package and freeze in individual ziplock bags!) or canned tuna.

Store your leftovers in an air-tight container in the fridge. You can use these for an easy crust-less quiche, pasta salad, or casserole. Leftovers are why Midwestern America invented the casserole, tbh---all you need to do is make some potatoes or pasta, and toss with whatever sauce/vegetables you have; cover with a cheese (any cheese) and bake at 350 F until warm through and the cheese is bubbly.

As a final note, canned soup can be a wonderfully easy way to get the nutrition you need! Check for low- or no-sodium options, since (as with all of these options) a lot of salt gets added to canned soup to preserve flavor.

[yourfoodiedesires]

The 36 Most Clever Cooking Tips // Buzzfeed Article

1. Use Jell-O vanilla pudding mix in place of half of the sugar when baking cookies. It keeps them super soft for days and gives them a cake-like interior.

2. Put some mustard in mac 'n' cheese (even the boxed stuff). The flavor isn't noticeable, but it adds delicious depth of flavor. You can use Dijon, whole grain mustard, or even mustard powder. It all results in delicious mac 'n' cheese.

3. Cook just about any frozen food in the air fryer to crispy, take-out quality perfection. (I'm looking at you: Trader Joe's mandarin orange chicken). Oh, and it's great for crisping up any leftovers, too.    

4. Microwave lemons to get more juice out of them. After a quick 20 seconds, they're so much easier to squeeze and yield so much more juice.     

5. Instead of sautéing mushrooms in olive oil or butter, start cooking them in a dry pan for a few minutes. This gets much of the moisture out so they brown better. 

6. Give a stale loaf of bread a new life by running it under water, then baking it in a warm, 300°F oven for about 10 minutes. The oven steams the stale, soggy bread and makes it as good as new.      

7.  When it comes to baking anything with a flaky dough (biscuits, cookies, pie dough, etc...) freeze and grate the butter, freeze the flour, and even freeze the mixing bowl for the best results. All of these steps keep the dough colder and makes for better baking results.      

8. Pre-make roux in big batches, then freeze it in silicon ice molds. Use the individual portions of roux whenever you're making something like gravy, mac 'n' cheese, or béchamel sauce. It's a total time saver.      

9. Bake with browned butter instead of regular butter. Brown butter has a richer and nuttier flavor that will enhance whatever you're baking (cue: the world's best chocolate chip cookies).     

10. Add a little bit of mayonnaise to beaten eggs before scrambling them or making an omelette, quiche, or frittata. It makes them super light and fluffy.      

11. Use the spice packet that comes with instant ramen as a popcorn seasoning. Mix the powder with some melted butter or margarine and then toss with the popcorn. It's even better than the movie theater stuff.      

12. Make a life-changing topping for vegetables by browning butter in a skillet, then adding breadcrumbs and nutmeg. Then add it on top of anything like roasted cauliflower, sweet potatoes, or Brussels sprouts.     

13. Put a bit of mayonnaise in your cake batter. Once you realize that mayo is mostly eggs and oil, it's not so hard to understand why it tastes so good.      

14. When making grilled cheese, schmear a little bit of salad dressing on the outside of the bread. Most people do this with mayonnaise, but salad dressing (like store bought Italian dressing) is even better. Just a light spread is all you need.      

15. Line the lid of your slow cooker with paper towel to soak up extra condensation and prevent your food from getting watery. This is especially useful if you're making dishes with a crispy top like lasagna or mac 'n' cheese with a bread crumb topping.      

16.  If you're making soup, stew, or even a sauce that looks too thin, add a bit of instant mashed potatoes as a thickener.  It's an easy fix when you realize too late that you've added too much liquid.     

17. When breading something like a chicken cutlet, forget about the egg and coat it in mayonnaise before the breadcrumbs.      

18. You can boil eggs in the air fryer with no water necessary. Set your handy appliance to 270°F and place the eggs inside the basket. Cook 10 minutes for soft boiled or 15 minutes for hard boiled.      

19. Starchy foods like rice, pasta, potatoes, and quinoa taste better when cooked in stock, rather than plain water.

20. Make an amazing pie crust using Girl Scout cookies like Trefoils or even Thin Mints. Just crush up the cookies and add melted butter to hold it all together.     

21. For the creamiest mashed potatoes, forget about cream and butter and just crack an egg into them when they're just about ready. The heat of the mashed potatoes will cook it and make it safe to eat.

22. Instead of salting your pasta water, add a chicken stock cube. It doubles the flavor of the pasta and the sauce. It's the easiest way to upgrade pasta night with a single ingredient.      

23. Add fish sauce to Caesar dressing. The flavor is a bit more muted than that of anchovies, but it still gives the dressing that much-needed salty punch. It makes for the best Caesar salad ever.      

24. Adding an extra egg yolk to any cookie recipe will result in softer, fluffier cookies that taste freshly baked even after a few days in the fridge.     

25. Make homemade whipped cream with just heavy whipping cream and a mason jar. Pour in the cream, fasten the lid, and shake, shake, shake for about 20 seconds. You'll have delicious, fluffy whipped cream in no time.      

26. When in doubt (or when your spices are looking scarce) rub any meat in Sazón or taco seasoning. The mixture of spices is amazing and it makes anything from chicken or flank steak to pork so flavorful.      

27. Add a dash of vanilla extract and cinnamon to pancake or waffle batter. It gives the final product a touch of sweetness and richer flavor.      

28. When baking something like carrot cake or zucchini bread, swap out half the oil with unsweetened apple sauce. It keeps the bread super moist and doesn't change the flavor.     

29. Mix soy sauce and butter to instantly boost the flavor of just about any savory dish like fried rice, mushrooms, or salmon.      

30. Put a splash of orange juice in the batter for baked goods like pumpkin bread, banana bread, or cranberry muffins. Even store-bought juice is perfect. The acidity adds brightness to complement the spices.      

31. For the crispiest fried or roasted potatoes, dip them in ice water first. When you're cutting potatoes, toss them into a bowl of ice water. Give them a swirl to wash off excess starch, then drain and pat them dry. Even soaking them for a few minutes is enough to get them really crispy.  

32. Add a few drops of lemon or lime juice to a cutting board before you dice onions. It doesn't impact the flavor whatsoever, but the acid from the lemon neutralizes the fumes from the onion so you won't cry.

33. Stir some cream cheese into your mac 'n' cheese to keep it creamy even after you've refrigerated the leftovers. It prevents the pasta from absorbing all the liquid so the cheese sauce stays creamy and thick for days. Oh, and for an additional flavor boost, try scallion cream cheese.      

34. Turn frozen bananas into one-ingredient ice cream without any fancy equipment. Freeze bananas until they're solid then pop them into the blender until smooth and custardy. You can add in extra ingredients like cinnamon, chocolate chips, or peanut butter, then immediately freeze it for later.      

35. Add a small amount of water to the pan when frying bacon. The water significantly reduces the amount of fat splattering, and it actually results in really crispy bacon.

36. And finally, if you’re making a dish that relies heavily on spices for seasoning, toast the spices before adding them to your recipe. You only need to cook them on a pan for about 30 seconds until they are fragrant, but it vastly improves their taste and amplifies the flavor.     

♥ Follow For Recipes, DIYs, Ect. ♥

[hillbillyoracle]

I see so many pizza places replacing perfectly good gluten free crusts with cauliflower crust options and acting like that caters to the folks who need gluten free options. 

Cauliflower is a high FODMAP food. Lots of people who can’t do gluten also have FODMAP sensitivities. FODMAP sensitivities are not a small deal. When I eat something with too much of a FODMAP I’m sensitive to - I can wind up stuck in the bathroom for 4-8 hours. 

Not to mention that a lot of times these crusts are worse - they hold together less well, they don’t taste as good.

And why have so many of these restaurants switched? The popularity of ketogenic diets. 

Most people on a keto diet aren’t on it for the treatment of epilepsy like it’s prescribed for or for the maintenance of a diabetic or metabolic condition, like there is emerging research on. Most folks are looking to lose weight - I know that’s why I tried it, most folks I know who have tried it did it for that reason.

It is really frustrating all the ways that people with real health limitations are sidelined for the maintenance of fatphobia and diet culture. 

Gluten free options getting botched because they’re popular with “wellness” folks who don’t require them is also another way this shows up. 

I’m just burnt out. I shouldn’t need to live in a metropolitan city to have an option or two to eat out occasionally. Not when I live in the fucking capital. 

[ketchupqueenboiiii]

Teen Titans

A/N: Raven, Damian, BB, and Mari are 15-16. Dick, Victor, and Kori are late twenties. Jaime is 17ish. One scene inspired by I Would Like One Family Please, by Celestial_Void_the_3rd on AO3

@maribat-2k20

Marinette and Damian never hid anything from each other. There was never a true reason to. They grew up together, they were developed in incubators next to each other, they received training along with each other. Their chambers were separated by a curtain. They were each other's most trusted confidant.  

Even after they left the League of Assassins, they stuck together. He knew about her being polysexual and her about his desire to try crossdressing. But apparently, that's still not everything.

Marinette was just plainly walking in down a hallway. It was almost dinner time and she wanted to try out a new vegan macaron recipe so they could have it for dessert. She had her freshly printed instructions in hand, still warm from the printer. She was in full chef mode. When she saw it.

Damian, her brother; her twin; her best friend, in full lip-lock with, her crush, Raven.

Not that either know about the last part. Mari had feelings for Raven since they were fourteen and she hadn't acted on them other than having especially rosy cheeks around the empath. You would think she'd pick up on these feeling quickly.

But, alas, not even her brother knew. She couldn't bring herself to say it. Maybe it was her subconscious keeping her from embarrassing herself even further.

The girl slowly retreats, banking on the assumption her brother is too occupied to be aware. Once she was safely out of range, she allowed her self to feel. She darted to her room to change while texting Kori that she was going to be late to dinner. Marinette was on autopilot mode from there on.

She didn't really wake up until she found herself on the roof of Unbe-leaf-able, a vegan restaurant/café they frequent in and out of costume. One of the only places that can really pull off cauliflower crust pizza, too.

She sits on the ledge of a nearby building, unnoticed due to the darkening night and the height of the establishment. Starring down at her unopened take out box, she notices it has several droplets of clear liquid on it. Her eyebrows furrow in confusion as she raises her hand to tell if its raining. When she determines that it's not, her face grimaces in more confusion.

That's when she notices her face feel wet too. If her hand can't feel the rain why can her-

Oh.

She's crying.

It's been sometime since that happened. She hadn't shed tears since the league, and even then those weren't tears of genuine emotion.  It happened during one of their first missions, they were in an American mall trying to find and kidnap the daughter of an ex-client. He had been late on his payment and they decided to speed up the process.

The ex-client anticipated they'd be targeting him, rightfully so. So he hired a squad of bodyguards for his daughter.

The mission wasn't going very well, they'd been spotted and the guards knew who to look for. After regrouping at the food court, Talia and Damian left to get food, leaving Mari alone at their table. One of the bodyguards must have seen this as an opportunity, and made his way over to her.

Mari was small as a child, she had the face of pure innocence and good. So she was taught how to use that. Improvising, her expression morphed to one of fear, and she held tightly to her bright pink bag; leading any already suspicious onlookers to rise from their chairs.

The guy's ego must have been bigger than him since he didn't seem to falter from their looks. Or maybe he didn't even notice, didn't matter to Mari. He grabbed her arm and she squeaked in faux terror. She had him right were she needed.

"Stranger Danger! I-I don't know him, help-" She wept, forcing herself to tears before he slammed his hand over her mouth seconds too late. This got the attention of almost everyone in the food court, other parents already half way to them. His eyes bulged and he quickly let go trying to calm the situation. But the bystanders had seen enough, and he was on the ground in seconds.

The commotion caught the attention of his fellow guards and they rushed over to the scene.

"Sweetie, it's okay now, the bad man can't hurt you. Do you know where your parents are?" A blonde haired lady asked, kneeling down to her. She wore a peacock feather-inspired barrette and a pale violet dress.

"M-my mama, she, she and my brother went, went, went to go get food." She stuttered as she discreetly tapped a transmitter on her bag strap, informing Talia that the coast was clear to get the daughter.

"Okay, do you want to sit with me and my family while you wait? It's right over there, so when your mama comes back she won't have to look far." The lady said, pointing to a table with three other people. A pale blonde man, a blonde boy who's hair looked more like the lady's, a brown haired man with grey side burns, and a dark haired women with a red streak in her hair. Her hair looked more like Mari's real hair. They must be the lady's family.

But instead of answering her question, Mari corrected her, "It's 'my family and me' not  'me and my family'."

The lady lets out a hearty laugh, "Yes, I suppose it is. You remind me of my husband." She smiles at the girl. "So, would you like to sit with my family for a while?"

She tilted her head, pretending to consider it while really looking over to her mother, who now stands just a few feet away from the were the daughter was. Her eyes held question, should she go; should she not.

Talia noticed her gaze and her question, nodding to her daughter. Mari could have sworn she saw a rare look of pride on Talia, before her face contorted to a blank stare.

"Okay." She answered the blonde lady, taking her open hand.

As she sat at the end of the table, she was instantly hit with the questions of the blonde boy, "Hi, who are you? Are you okay? What's your name?" He lent over the table to talk.

"Oh my, I forgot to introduce my self. I'm sorry, dear," she apologized, "My name is Emily, that's Gabriel; my husband, that's Natalie; our personal assistant-slash-family friend, that's Adrien; our son, and that's Elliot or as Adrien calls him; Gorilla. He's his bodyguard." Mari nods, shyly looking at each of them. "So what's your name, sweetie?"

The boy had been staring at her since she got to their table, he looked at her patiently, waiting for her answer.

"Bridgette."

Mari had always liked undercover missions, nothing was ever real. She could be anyone and do what ever without worrying about meeting them again. She once spent a year in Paris, undercover as Maria, she even saw the same boy from missions ago and he didn't recognize her at all. She faked her death once they had successfully gotten rid of the ambassador's daughter.

Oh, what Mari wouldn't give for this to all be fake. For her to be able to forget the kiss, to forget everyone in the tower and move on to the next mission. Maybe some place in the Caribbean-

"Hey." She jumped at the new voice, but didn't reach for a weapon. It was a familiar voice. Maybe even a trusted one.

"Hey, Gar," she didn't turn around, couldn't. Even after months of brattiness, she had earned his respect. Showing the weakness of tears would effectively erase any progress she had. Hastily, she wiped her face with the napkin that came with her meal, attempting to calm herself down to look presentable. "What are you doing here?" She asked.

"Kori told us you were eating out. I volunteered to check it out," He answered before laughing bitterly, "Damian gave me the stink eye, though. Like he's got any place to judge." He muttered the last part. "Can I sit with you, Mars?"

"No." She said, sounding all like the stuck up heiress she was.

"Please." He stretched out the vowel. Mari could hear the pout in his voice, and saw it on him in his dog form. She sighed as turned to lean against the border of the building. There was a three-foot wall on the roof, probably to keep anyone on it from falling. It didn't matter to Mari or Gar, both had fallen from farther and survived.

She nodded mutely for him to go over to her. If she counted out Damian, the closest Titan to her would be Gar.

They sat like that for a while, changing position to one more comfortable every now and then. By the time Mari spoke up, she was leaning on his shoulder with his arm around her waist. It was getting really dark and they hadn't touched the food she order yet.

"So, you saw the kiss?" Mari whispered. She noticed his bitterness towards her brother, normally she would have defended him but she let it slide this time.

"Yeah," Gar whispered back, "What's got you so down, Mars?"

She hesitated, he didn't know. He didn't have to know, she could make up a lie and ignore her feelings. Bury them down, just like she did in the league. But he was trustworthy, she knew that, "Same as you." She gulped nervously.

Instead of acting on his surprise, he laughs, "Oh man, the irony. Three roomies liking the same girl? Classic." But then he sobers down and leans his head back on hers, and mumbles, "Sucks for the two sobs who don't get the girl, amiright?"

She lets herself laugh cry, "Oh yeah, sucks a lot," her shoulders shake as she laughs, " 'specially when the one who gets the girl is your brother."

"Mhm," he hums in agreement, "Never seen you so distraught, Mars, is it really all about the kiss? Or is it because we couldn't have our biweekly Ultimate Mecha Strike Five tournament yesterday?" He smirked playfully. One of the best things about Gar was that he always made it clear you didn't have to answer his questions, he gave easy outs.

Yeah, would be the answer to anyone other than him, he gave her an excuse not to answer, why doesn't she use it, It just, really threw me off. It's okay though, I'll get over it in a week.

"No." She responded. She doesn't use the easy out. She doesn't need it, "I. I, I guess I always expected it. The part were only one of us can have something, not the kiss its self," she corrected, "did not expect that. We always knew that someday, it would come down to one. Only one of us could ascend to Demon's Head. We knew, they knew, Mother knew. We spent our lives preparing for it. Yet this all feels so surreal."

Not knowing anything to say to comfort his friend, Gar simply held her in a tighter squeeze.

After a few more minutes in their position, he asked, "So... We gonna start eating or is the food just meant to go cold?"

She smiled and bummed their legs, "You dumbass."

"It's a valid question!"