#smooth and tasty /pos | Explore Tumblr Posts and Blogs

lallelol · 2 years

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lalle sometimes I look at your art and go “wow why aren’t my lines that smooth” before turning around and remembering that I haven’t made an art piece with a separate sketch and ink layer in 1236876434522467965 years anyway wanted to share bc I keep seeing ur art and its tasty

WHAHAHAHHAAJHS THANK YOU AND WHO CARES!! /POS

I dont like clean lineart i treat it more like a cleaned up sketch, so im so flattered you think it looks smooth 🥹

Ive fallen into the cursed habit of lowering the sketch opacity and drawing lineart on the same layer, it all started with rottmnt- this place is damning me

Who cares about good art i love ur ideas

#inbox #lalle ask

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vapehk1 · 4 months

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Discovering the Malibu Elf Bar Flavor: A Fun and Tasty Adventure

Are you ready to embark on a flavor-filled journey? Then let's dive into the delightful world of the Malibu Elf Bar flavor! This tropical treat is more than just a vaping option—it's a mini-vacation in your pocket. Join us as we explore the ins and outs of this popular flavor, from its delicious taste to its unique experience. Buckle up; it's going to be a tasty ride! What Makes Malibu Elf Bar Flavor So Special? Malibu Elf Bar flavor is like a sip of sunshine on a lazy beach day. Imagine lounging in a hammock with a piña colada in hand, the gentle sound of waves crashing in the background. That's the essence of Malibu packed into a tiny, convenient vape. But what exactly makes this flavor stand out from the crowd? First off, it's the perfect blend of tropical fruits. The Malibu Elf Bar flavor combines the sweet, tangy notes of pineapple with the creamy, luscious essence of coconut. This dynamic duo creates a flavor profile that is both refreshing and satisfying. It's like having a tropical cocktail without the hangover—what's not to love? Another reason why Malibu Elf Bar flavor is so beloved is its smoothness. Each puff delivers a consistent and mellow vapor that goes down easy. This is ideal for both vaping newbies and seasoned pros. The balanced flavor and smooth finish make it a go-to choice for anyone looking to escape to a tropical paradise, even if just for a moment. The Perfect Vaping Companion for Every Occasion Whether you're at a summer barbecue, a beach party, or just chilling at home, the Malibu Elf Bar flavor is your perfect companion. Its portability and ease of use make it a favorite among those who like to keep things simple yet flavorful. No need to fuss with refilling tanks or changing coils—just grab your Elf Bar and go! One of the best things about the Malibu Elf Bar flavor is how it enhances social gatherings. Imagine passing it around at a party and watching everyone's faces light up as they take a puff. It's a conversation starter, a mood lifter, and a little piece of vacation all rolled into one. Plus, with its sleek design, it's stylish enough to impress even the most discerning of your friends. Even when you're flying solo, the Malibu Elf Bar flavor can be your best buddy. Need a break from the daily grind? Take a few puffs and let the tropical vibes wash over you. It's the perfect way to unwind after a long day or to add a bit of sunshine to a cloudy afternoon. The Secret Behind the Flavor: Quality Ingredients What makes the Malibu Elf Bar flavor so irresistibly delicious? The secret lies in the quality of its ingredients. Elf Bar is known for using top-notch components to ensure a premium vaping experience, and Malibu is no exception. Each ingredient is carefully selected and blended to create the perfect balance of flavors. The pineapple and coconut extracts used in the Malibu Elf Bar flavor are sourced from the best growers, ensuring that you get a burst of genuine, natural taste with every puff. This commitment to quality means that you can trust what you're inhaling is both safe and satisfying. No artificial aftertaste, no weird chemical undertones—just pure, tropical goodness. Moreover, Elf Bar's dedication to excellence extends to their production process. Each Malibu Elf Bar is crafted with precision, ensuring consistency and reliability in every device. This attention to detail is what makes Elf Bar a trusted name in the vaping community and why Malibu remains a top choice for flavor enthusiasts. Tips for Getting the Most Out of Your Malibu Elf Bar To truly savor the Malibu Elf Bar flavor, there are a few tips and tricks that can elevate your vaping experience. First and foremost, take it slow. The rich, layered flavors of Malibu are best enjoyed with slow, deliberate puffs. This allows the pineapple and coconut notes to fully develop and dance on your taste buds. Storage is another key factor. To maintain the freshness and potency of your Malibu Elf Bar flavor, keep it in a cool, dry place. Avoid exposing it to direct sunlight or extreme temperatures, as this can degrade the quality of the e-liquid. Treat your Elf Bar well, and it will reward you with consistently delicious puffs. Lastly, stay hydrated. Vaping can sometimes cause slight dehydration, so make sure you're drinking plenty of water. This not only keeps you feeling good but also enhances your overall vaping experience. After all, nothing complements the tropical taste of Malibu like a refreshing sip of water. Conclusion The article explores the delightful Malibu Elf Bar flavor, a tropical vaping experience that combines the sweet, tangy notes of pineapple with the creamy essence of coconut. It highlights the convenience and social appeal of the Elf Bar, making it a perfect companion for any occasion. Emphasizing the quality ingredients and meticulous production process, the article assures readers of the premium vaping experience provided by Malibu Elf Bar. Tips for maximizing the flavor, such as slow puffs and proper storage, are also shared. Ultimately, the article celebrates Malibu Elf Bar as a must-try flavor that brings a taste of paradise to every puff. FAQs 1. What does Malibu Elf Bar taste like? The Malibu Elf Bar flavor is a tropical blend that combines the sweet, tangy notes of pineapple with the creamy essence of coconut, often enhanced by a hint of menthol for a refreshing finish. This flavor profile creates a taste reminiscent of a tropical vacation, capturing the essence of a beachside retreat with every puff. 2. How long does a Malibu Elf Bar last? The longevity of a Malibu Elf Bar depends on individual usage habits. Each device is pre-filled with enough e-liquid to provide up to 5000 puffs. For light vapers, the device can last several days, while heavier vapers may consume it within a day or two. 3. Can you recharge or refill a Malibu Elf Bar? No, Malibu Elf Bars are designed as disposable vape devices and cannot be recharged or refilled. Once the e-liquid is depleted, the device should be disposed of responsibly. This design ensures convenience, as users do not need to worry about maintenance or refilling. 4. Are there other flavors of Elf Bar available? Yes, Elf Bar offers a wide range of flavors beyond Malibu. Some popular options include Watermelon Bubblegum, Strawberry Mango, and Pineapple Coconut Ice. Each flavor is crafted to cater to different taste preferences, ensuring there is something for everyone. 5. Is Malibu Elf Bar suitable for beginners? Absolutely! The Malibu Elf Bar is user-friendly and requires no setup or maintenance, making it an excellent choice for both beginners and experienced vapers. The device is ready to use straight out of the box, providing a hassle-free vaping experience. Read the full article

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aava9099 · 1 year

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Freezing provolone cheese

Provolone is a well known and flexible cheddar that can be utilized in a large number of ways. It is an exemplary on Italian Club sandwiches, smooth when liquefied, and an incredible expansion to any charcuterie board. Notwithstanding, assuming that you wind up with a lot of this tasty dairy item, you don't need to stress over it turning sour.

You might be asking, could you at any point freeze provolone cheddar? You surely can hold up provolone cheddar! It should be appropriately wrapped to boost newness, and when defrosted it will not be the very same as new provolone cheddar, yet freezing provolone cheddar is an incredible method for expanding its time span of usability.

Peruse on to figure out all that you want to know with regards to freezing provolone cheddar. We'll likewise give a few foundation data and nourishment realities about this very famous cheddar, and we'll respond to probably the most widely recognized questions that emerge while freezing and utilizing provolone cheddar.

Freezing provolone cheese Provolone is an Italian cow's milk cheddar that starts from southern Italy.

These days, it is fundamentally delivered in the Po valley area of Italy, which incorporates Veneto and Lombardy, however it is additionally created in North America.

How Provolone Cheddar is Made Provolone is an extended curd cheddar that is produced using cow's (or in some cases bison's) milk, and created in a cycle is like that of mozzarella.

Basically, to make provolone cheddar the curds and the whey of the milk are isolated, and the curds are extended two times while they are as yet hot.

Provolone cheddar is then washed in brackish water and a wax or plastic skin is applied. Right now, the cheddar is matured for no less than two months.

Conventional provolone is produced using all-regular fixings and ought to be liberated from additives. Notwithstanding, modern created provolone is substantially more liable to contain added substances.

Provolone Cheddar Nourishment Realities However provolone isn't quite as solid as a few different cheeses, for example, Swiss cheddar or curds, it is a generally nutritious dairy item.

In one ounce of provolone cheddar, there are only 100 calories, 8 g of fat, 19.6 mg of cholesterol, under 1 g of carbs, 7 g of protein, and more than 20% of the day to day suggested worth of calcium.

Recipes with Provolone Cheddar Provolone is an unbelievably adaptable cheddar that can be utilized in a perpetual number of dishes.

Most importantly, it is an exceptionally normal sandwich cheddar when cut slender, and finishes any Italian Club or Hoagie sandwich. It likewise coordinates well with smoked turkey or, for a light veggie lover choice, new tomato.

Provolone can be destroyed onto servings of mixed greens, for instance an appetizer, and is likewise an extraordinary expansion to any cheeseboard.

At the point when consolidated in a charcuterie spread, match serious areas of strength for with zesty toppings, like olives, cooked red peppers, or fiery jams and chutneys.

At last, provolone is a great cheddar for liquefying. It tends to be heated all alone and presented with wafers or new bread for a rich and delectable tidbit, or it very well may be softened into different dishes to add a rich and velvety layer.

Soften parmesan over broiled chicken cutlets, integrate it into a pasta heat, serve on a Philly cheesesteak sandwich, or use it to update your macintosh and cheddar.

Provolone goes perfectly on barbecued cheddar, or take your sandwich up an indent and add broiled eggplant and sundried tomatoes. The choices are interminable while cooking with provolone!

The most effective method to Freeze Provolone Cheddar At the point when appropriately put away, a piece of provolone cheddar or cut provolone cheddar will keep going for 2-3 weeks in the cooler.

To boost newness, the cheddar ought to be enclosed by material paper and afterward plastic wrap.

Luckily, provolone cheddar freezes well assuming you follow the appropriate advances. You have three choices with regards to freezing provolone cheddar: in block structure, cut, and destroyed.

To freeze blocks of provolone cheddar, you need to ensure that they aren't excessively huge (½ pound and no more). Segment down your block of cheddar into more modest blocks, envelop them by saran wrap or aluminum foil, and spot them into water/air proof cooler sacks. Then again, you can freeze cuts of provolone cheddar. We suggest exclusively enveloping each cut by saran wrap or aluminum foil, which makes it simple to snatch one and defrost for advantageous use, however numerous cuts can be wrapped together. Freeze the firmly wrapped cuts of provolone in impenetrable packs. At last, you can likewise freeze destroyed provolone cheddar. To do as such, place destroyed provolone cheddar in a hermetically sealed cooler pack and eliminate a lot of air as could be expected. It is vital to eliminate any additional air, as neglecting to do so will introduce the gamble of cooler consume.

Freezing provolone cheddar is your most ideal choice for long haul stockpiling, as it will keep going seemingly forever (north of a year), however it holds its greatest inside the initial 8 months of freezing.

However there are no wellbeing gambles with connected with freezing provolone cheddar, freezing it will probably make its quality endure.

When defrosted, provolone cheddar that was frozen tends to become brittle and less smooth than it is the point at which it is new. In any case, you will not have the option to see these defects when provolone that has been frozen and defrosted is liquefied.

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miguelperaltanavarro · 1 year

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#Memoir

Lola's Launchbox

by: Miguel Peralta

''Miguel, Miguel si lola mo!"

The stillness and serenity of the surroundings haunted me like the light of blue coloured sky, wind gently pushing me to bed but I need to do my digital compilation of moving images for my entrepreneurs subjects and with my cup of sweet tasty thick hot liquid. Suddenly I heard hurrying footsteps going near me and I was stunned… and that night I realized the loss of Grandmother is full of sorrow, grief and mixed emotion and immediately impacts my daily lives emotionally and also physically.

Before that shady night the birds start chirping and the neighbours rooster's start a "cook ku rook cook" . After I come back to reality from my dreams, the first thing that I will do is fold my wide blanket, arrange the soft and squishy pillow and fix the bedsheets. Secondly, I will take care of my hygiene. I will get the flavoured mint spicy paste and apply enough to my toothbrush, wash my face with the bubbly smooth bar, and after a minute clean it with running water. After that I will make an egg, put a pinch of salt on it and stir it. After that I'll feed my brother.

Meanwhile, I smelled the aroma of soy sauce complimenting in vinegar and chicken outside and then I took a look and I saw that aling pintang was arranging her different types of ulam. I decided that I'll choose that aromatic dish because it makes my mouth watering and makes my stomach hungry. suddenly I remember that my tupperware has cracked and I can't use it anymore because yesterday I accidentally drop my bag so that I came to Lola's house and ask her if she have a extra launch box or Tupperware because mine is broken she says "Tignan mo dyan sa taas ng kabinet meron dyan mamili ka" I followed what she says and immediately got a launch box I said

"Salamat po lola" and she nodded.

I arranged the boiling hot rice in the launch box and the ulam which is adobo but I added a spice on it I also sprinkled a dried red spicy condiments and also put a liquid salty and umami taste and that's all and I packed all my things and ride a jeep about 15-30 minutes depends on the driver after that my 2nd ride is the bus which is the Roosevelt to Guadalupe about 50 minutes to 1 hour ride and the last ride is jeep again, to make it to school. The estimated commute ride is about 1-2 hours ride from My home to Maximo Estrella Senior High school.

That is my daily work in my life but wait… after that tiring day I came home from school and charged myself laying in bed, rubbing my tired eyes, in a few minutes. After that, I needed to do my pending school work, especially the presentation of moving images for my entrepreneur class and suddenly I heard my auntie calling me outside.

I swiftly stand up and sprint to their house and the first I saw is my Grandma and my mother being her pillow, chasing her breath, mom and auntie repeatedly calling her

" Mama, mama, gumising ka. kumapit ka.

I called the ambulance but it was like a turtle to arrive I take the another plan which is to find a tricycle or any vehicle that can carry my Grandma so I use the bicycle go full speed and a few minutes going back I had a tricycle with me and we lift up together to tricycle and Mama and Auntie come along to the hospital.

After that I stay in the house with my siblings and cannot rest my eyes. My brain is subconsciously thinking something, it feels like it's not a true occurrence, unable to speak, can't sleep and overthinking. The sun goes up and they arrive in tears. They didn't tell me but how their body language showed me. My emotions are overfilling me, I cannot feel anything, cannot speak, can't eat, don't have the urge to do my work, and have an abnormal heartbeat.

After that experience many things changed and I realised that I should have cherished the time that we have in our loved ones because only time can tell if our hourglass is finished.

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sciatu · 4 years

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Cosciotto di anatra caramellato agli agrumi con cannella e maggiorana e salsa Marsala. Bottiglie di Marsala del 1800. Ganascioni di vitello in salsa di Marsala e patate al latte. Cocktails di Marsala. Stufato di muscolo di vitello, mele rosse, porcini marsala. Chicken Marsala cucinato alla libanese. Crema di zabaione al Marsala. Pesche caramellate al Marsala. Marsala dry con biscotti.

Molti pensano il Marsala come un liquore per vecchi, ma pochi comprendono quanto esso sia intensamente siciliano e in quanto tale abbia profumi e intensità che solo questa terra può dare, sapendosi continuamente rinnovare e migliorare. Ad esempio il Marsala è vecchissimo ed antico come la Sicilia stessa, eredità di popoli che dal mare oltre a portare, lingua, poesia e dei lasciarono a chi dopo di loro sarebbe venuto, l’amore per il vino. Antico, frutto della terra riarsa e fecondata dall’acqua che i venti rubano ai deserti o ai grandi mari, il Marsala ha ancora in se le carezze di quegli stessi venti che hanno cullato i bianchi grappoli di grillo di cataratto, di damaschino e inzolia da cui nasce o che hanno arrossato il pignatello, il nero d’Avola o il nerello mascalese da cui nasce il Marsala Rubino, e del vento contiene il sentore del mondo, la bellezza della pura natura. Uve dai grappoli densi, abbondanti, da piccoli chicchi e dal grande calore, in esse è riassunta l’anima del mediterraneo. Vi è poi la maturazione fatta nelle botti antiche dove già altri vini hanno riposato e dato o ricevuto dal legno, profumi, aromi secolari, sogni vegetali dove il silenzio dei boschi si unisce al vento che ruba la schiuma alle onde. In tutto questo bisogno aggiungere anche la maestria di chi è venuto dal mare ed ha creato il vino unendo l’esperienza ed i sapori dell’isola, con il gusto delle terre lontane. Anche questo è molto siciliano, l’apprendere da altri, l’essere sempre uniti al resto del mediterraneo pur rimanendo isola perfetta, non schiava, ne padrona di altri e sorella di tutti. Quante cose noi siciliani abbiamo imparato da altri e saputo rendere unicamente nostro: il grano, l’arte, la poesia. In aggiunta a questo vi è un'altra dote siciliana che il marsala esalta: la fratellanza, il sapersi combinare con sapori e gusti diversi, sapendoli arricchire, contribuendo ad esaltare le loro caratteristiche. Hai mai assaggiato un cremoso zabaione esaltato da un buon Marsala, un gustoso, ma spesso stopposo pollo adagiato su una gustosa e densa salsa al Marsala, o i tanti dolci e carni che povere e tanto semplici da risultare banali, acquistano sentori barocchi, intensità solari ed acuti aromatici dall’infinità dolcezza. Alla fine il Marsala, come un buon amico, sa starti accanto nelle serate un po' così, senza stordirti o annebbiarti, ma come un grande amico, parlandoti di ciò che è stato, di colline dove corre il vento, di cicale che cantano tra le grosse zolle argillose, smussando gli angoli di ciò che sarà, proprio lui che dell’eternità siciliana è uno dei frutti più buoni.

Many think Marsala as a liqueur for old people, but few understand how intensely Sicilian it is and as such it has aromas and intensity that only this land can give, knowing how to continually renew and improve. For example, Marsala is as old and ancient as Sicily itself, a legacy of peoples who, in addition to bringing, language, poetry and gods from the sea, left their love for wine to those who would come after them. Ancient, the fruit of the parched earth and fertilized by the water that the winds steal from deserts or large seas, Marsala still has the caresses of those same winds that cradled the white clusters of Grillo of Cataratto, Damaschino and Inzolia from which it born, of Pignatello, the Nero d'Avola or the Nerello mascalese from which the Marsala Rubino is born, graps with still the scen of the world, the beauty of the pure nature coming with the wind. Grapes with dense, abundant bunches, small grains and great heat, summarizes the soul of the Mediterranean. Then there is the maturation made in ancient barrels where other wines have already rested and given or received from the wood, perfumes, secular aromas, vegetable dreams where the silence of the woods joins the wind that steals the foam from the waves. To all of this we have also to add the skill of those who came from the sea and created the wine by combining the experience and flavors of the island with the taste of distant lands. This too is very Sicilian, learning from others, being always united with the rest of the Mediterranean while remaining a perfect island, not a slave, nor mistress of others and sister of all. How many things we Sicilians have learned from others and been able to make uniquely ours: wheat, art, poetry. In addition to this there is another Sicilian gift that marsala enhances: brotherhood, knowing how to combine with different flavors and tastes, knowing how to enrich them, helping to enhance their characteristics. Have you ever tasted a creamy eggnog enhanced by a good Marsala, a tasty, but often stringy chicken lying on a tasty and dense Marsala sauce, or the many sweets and meats that are poor and so simple to be banal, but that thanks to Marsala acquire baroque hints, solar intensity and aromatic high notes with infinite sweetness. In the end, Marsala, like a good friend, knows how to stand by you in the evenings a bit like this, without stunning or clouding you, but like a great friend, talking about what has been, of hills where the wind is running, of cicadas singing between the large clay plates, smoothing out the corners of what will be, just him who is one of the best fruits of Sicilian eternity.

#Sicilia #Sicily #Wine #marsala #sicilian food

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christianserver · 4 years

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Tight Fit

Stole the Maw app idea from @thefanciestborrower and one of their anons. Return of Isabelle, and we’re gonna see how Nathan’s first time with this app goes. If you haven’t seen the original post, it’s basically Tinder for vore.

Nathan glanced at his phone nervously, checking the messages he had gotten on Maw. He’d been invited by Isabelle to her place, and was a little nervous as he knocked on the door, shifting slightly. He’d always wanted to be a prey, but being on the larger side, almost 7 feet tall, he didn’t have much luck. Except when he was dealing with giants and witches and wizards, and that was a bit too much for him.

He was very surprised, to say the least, when he saw a girl with brown hair that was more than a foot shorter than him open the door. She smiled widely at him. “Hey, you must be Nathan!” she chirped.

“You’re... a lot smaller than I expected,” he admitted, rubbing the sole of his shoe on the wood of the porch in front of the door.

The woman stuck her lower lip out in a pout. “Oh, so it’s going to be like that,” she said. “C’mon in, you told me you’ve never been eaten before?” she asked as she waved him in. It was a fairly cozy living room it led to, with a nice large and soft chair next to an end table in front of a TV.

“No, I haven’t. I wanted to kinda try it out in a semi-normal way before I tried it with magic, or giants,” Nathan said, taking off his shoes as he came inside and setting them on the shoe rack, along with his light coat.

“Aww, so polite,” Isabelle said as she pat his arm, grabbing him gently and pulling him towards the chair. “Do you want anything to eat or drink, or would you prefer that when you come back out?”

Nathan shook his head. “No, I had stuff to eat before, to give it plenty of time. I’m not sure how my body’s going to react to this.” Isabelle smiled as she sat down, pulling him so she was sitting on his lap. “Sorry, I weigh like 250 po-”

“Shush,” Isabelle said, putting a finger to his lips. “You’re a big piece of meat,” she continued as she licked her lips. “And I love that.” She grabbed him by the side of the head, pulling him close and wrapping her mouth around his head, Nathan’s nose being filled with the scent of saliva as she ran her tongue on his cheek, a hum going through her as she tilted her head back, the dark tunnel ahead widening to accept him. He felt a groan rumble around him as Isabelle’s throat struggled to pull him down, but managed, slowly but steadily, to draw him into her stomach, wrapped tight around him.

Nathan twisted as his face hit the stomach acid to avoid getting a mouthful of it, the smooth walls quickly becoming tight as more of him came inside. It clung firmly to his body, and he could feel the pressure against him.

“Ooooh,” a groan rumbled around him as he felt Isabelle put a hand to her probably very swollen stomach, it feeling like the wall between him and the fresh air was extremely thin. “You’re a nice, filling, tasty hunk of meat,” she said.

Nathan relaxed in her tight, but comfy stomach, listening to her breathing and heart beat as she felt her hands running along her belly. Then he heard a muffled phone buzzing.

“Oh, who’s that?” Isabelle wondered aloud. “oh,” she said, her enthusiasm fading a bit. A muffled beep came as she accepted the call. “Hey Liz!” she chirped. “What’s up? Sorry, I’m a bit busy right now.” A pause. “No, no, I’m okay, don’t need your help,” she chuckled nervously. “I just kinda need... alone time right now. We’re not even dating, so you can’t accuse me of cheating on you, shut up. See you tonight? Mhm, I love you too. Buh-bye.” Another beep as she hung up.

“Do I have to be worried about that?” Nathan asked. “Am I going to have to deal with Liz being upset at me?”

“No, no, don’t worry. She’s just a little... she was my first prey, back in high school. That was an embarrassing math class.” Isabelle laughed, jiggling her stomach and shifting Nathan back and forth. “She’s a bit on the clingy and possessive side when it comes to me eating people, but she’s a darling, you don’t have to worry about her. That’s all.”

“Oh good. I’ve heard stories about possessive preds, but not prey,” Nathan laughed.

“Yeah, she’s one in a billion.” Isabelle’s voice fell silent, though of course her body didn’t, and Nathan lay in the cramped but nice stomach, enjoying the thrumming of her heart and steady breathing, along with contented stomach growls here and there.

#vore story #safe vore #soft vore #willing #maw app #stolen from @thefanciestborrower #Isabelle Wenright #similar size vore #bigger prey #smaller pred #she's pretty ambitious #Nathan Ishby #christianserver

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words-and-seeds · 5 years

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This one was a request from @starsandskies from this prompt list. HOPE YOU LOVE IT, BECAUSE I DECIDED TO TACKLE SHARKY HERE.

NSFT. 18+ only, because it’s Sharky doing what Sharky loves to do.

6. lazy morning kisses before they’ve even opened their eyes, still mumbling half-incoherently, not wanting to wake up

Word count: 1,245

Rook was still mostly asleep when the first warm sensations of arousal curled low in her body. Her alarm hadn’t gone off for work yet, and she had made a point of positioning her bed so the rising sun would wake her up, but there was no sunlight burning behind her eyelids. She was pretty sure the sun hadn’t even risen yet, but sleep wasn’t an option. Not with clever fingers playing with her, stirring her up.

God, when had Sharky ever been a morning person? Normally it was a struggle to get him out of his trailer before one pm.

She lay on her back in their shared bed, and the heat and hardness of his body was a wonderful thing to wake up to, especially as winter started closing in, but the way his fingers played her body was even better.

The man was an artist with his fingers, and he was even better with his mouth, which was where Rook was hoping this would lead.

Despite her hopes, his lips brushed hers instead. When he felt her lips curve into a soft smile beneath his, he gently deepened the kiss, sweeping his tongue into her mouth to taste her.

“You awake, babe?” he asked, his voice still gravelly with sleep.

She made a humming noise, but she didn’t open her eyes yet. Being fully awake meant she might have to actually put some work into this encounter, depending on Sharky’s mood, and she’d done all the work the night before. It was his turn.

Sharky chuckled and trailed kisses down the side of her neck, enjoying the way muscles jumped when his facial hair grazed sensitive skin. Occasionally he would stop and give those sensitive areas a little extra attention, biting or sucking on her skin as the mood struck.

Rook had to stop herself from planting her hands on his shoulders and guiding him to where she really wanted him. She knew from past experience that he would make her wait worth it, so when his wet fingers started circling her clit, she couldn’t do anything but sigh happily.

The man knew just where to touch, and how to touch, to reduce her to a whimpering mess before his mouth had even touched her. He knew what he was doing, so she couldn’t hold back the disappointed moan when he drew his fingers away, trailing them up and down her thighs.

“Wider,” he grunted, pushing her legs further apart. The mattress shifted beneath her as he moved into position.

The way he gripped her thighs, fingers digging into her flesh, as he spread her legs wider made anticipation skitter down her spine, and when he nipped at her skin, Rook felt her toes curl and her muscles clench.

“Fuck, Shorty. That’s hot,” Sharky groaned, his breath so hot against her core as he moved closer and then his mouth was on her, and it made thinking impossible. Especially when the tip of his tongue found her clit. Her hips jerked, but his hands were there, holding her against him.

She had never been with anyone like him before - someone who actually enjoyed going down on a woman, who didn’t treat it like a chore that had to be taken care of before they got to the actual fucking. She’d never known anyone who could happily spend hours between her legs. Who knew when to be tender and when she wanted it rough.

And, Christ, who even knew teeth could be used like that?

Today though, he seemed determined to go slow. It took forever for him to pick up the pace, and she ground against his mouth, urging him on. He got the message, dragging his tongue against her in a way that had her seeing stars. His mouth covered her clit and Rook writhed, out of control as white hot pleasure coursed through her.

Her fingers tangled in his hair, holding him close, even though there wasn’t a chance in hell that he would move before she came, she knew.

Her heart beat staccato as he built her up to coming, so fast she could barely keep up with the sensations. It was almost overwhelming, and she released her grip on his hair to grab at the sheets, yanking them so hard they came loose as her muscles spasmed.

Sharky sucked, flicked his tongue, and used every trick he knew on her and before she knew it, Rook was coming, sobbing his name. Her heart pounded in her chest, and her whole body shook as she came down from a stratospheric high. The orgasm hit her so hard, so fast, she could barely catch her breath. She thought she could hear Sharky laughing, but the sound was distant over the roaring in her ears and her mind was too fogged by sex for her to care.

Sharky crawled up the bed, pausing to wipe his mouth on the sheets that bunched around her body, before snuggling up against her. His cock was hard as a rock against her side, but he made no move to initiate anything further.

“Po-Po, you may be a certified ninja badass, but on the inside, you’re all soft and tasty. I could live between your legs.” It felt like he hesitated, just slightly, before pressing a kiss to her cheek. “If you let me.”

Maybe it was her own insecurities inching their way back in after a mind shattering orgasm, but Rook thought she could hear a hint of vulnerability in his voice, as if he wasn’t sure she would let him stay.

With a sigh, Rook wrapped her arms around him, cuddling him close. One hand stroked his back, while the other went to his hair, petting gently. God, he was good at cuddling. Nearly as good as he was at making her feel religion with his mouth.

She wasn’t good with words. She’d never been able to say what she wanted - it all sounded so good in her head, but somewhere between her head and her vocal cords, something happened and she was reduced to monosyllables.

“I’d be crazy to say no to that.” She knew. She just knew by the way his shoulders drooped that it wasn’t what he wanted to hear. But their timing was shit. She had an entire family to arrest, a cult to dismantle, and it felt like she was expected to do the whole thing singlehandedly. The last thing she needed was for her life to get more complicated. “Like we said last night. We’ll see where this goes, and when this is all over, we’ll...talk.”

“Man, talk about a boner killer.”

Rook chuckled, and smoothed one hand down his side, shifting to wrap her fingers around his cock. “Doesn’t feel like it to me,” she murmured, nibbling on his lower lip. “I think you need to come, too.”

It wasn’t a subtle way to change the subject, but it was a welcome one.

Sharky grinned and lay back, crossing his arms behind his head. “Okay.”

Rook couldn’t help the laugh as their positions were reversed and she worked her way down his body. She kept her eyes on his as she guided the head of his cock into her mouth, and there was no hiding the way his eyes went soft. The way the tips of fingers traced the planes of her face, so tender and reverent as she took him deeper into her mouth.

#mags writes #fc5 fanfic #sharky boshaw x rook #sharky boshaw #starsandskies #I suck at endings #and I'm sorry #BUT I HOPE YOU LIKE IT

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tweewig · 2 years

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HELLO TWEEWIG happy may first hope you are doing well ! ilove your art it is so smooth and soft and squishable and looks kinda tasty. you pick out such cool colors and i love your character about pages! - omegamoo (sorry i got kinda wild i hope this ask makes sense)

HII MEGAMOOOO!!! auagsh thank you sm im gonna turn into dust /pos

#tweewig answers #may 1st #tasty art is my favorite compliment thank you

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yahooin-travel-inspirations · 6 years

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12 insider tips for first-time travellers to the Philippines

Travelling to the Philippines for the first time? Guess what? You don’t have to spend a fortune to indulge on an epic trip in this Asian hub. As long as you play your cards right, and travel like a local, you can have a blast, and experience all the charms and eccentricities of the country, without breaking the bank.

Here are a few local travel tips that will definitely give you a memorable, smooth yet affordable trip in the Philippines.

Travel tips for first-time visitors to the Philippines

Source: Kai Lehmann, Flickr

1. Don’t squeeze everything in one trip

Unless you’re paid to travel, you can’t see all the best sights and tourist destinations in the Philippines in just one trip. Remember, there are over 80 provinces and 7,600 islands in this archipelago. In other words, it will take you a year or even more to see all the recommended spots in the Philippines.

For a smoother and more affordable trip, pick two to five destinations only. It is a vacation, not a laundry list you need to tick off. Take it slow and enjoy every moment of the holiday.

2. Pick a base city or island group

The Philippines is essentially divided into three major island groups – Luzon, Visayas, and Mindanao. Each island group has a major international airport that connects Singapore to the country.

From Singapore, you may arrive in Luzon via Ninoy Aquino International Airport or Clark International Airport. To get to the heart of the Visayas region, book a flight to Mactan Cebu International Airport. As for Mindanao, there are daily commercial flights from Singapore to Davao International Airport.

Picking a base is an important step when planning a trip to the Philippines. Not only will it set your travel budget, but it will also let you pick the destinations that best suit your preferences. To help select the right base and destinations for your trip, we’ve listed down the best places to visit for every major island group in the country.

Luzon:

Vigan

Banaue

Batanes

Laoag

Sagada

Visayas:

Cebu Island

Iloilo

Bacolod

Apo Island

Bohol

Siquijor

Mindanao:

Bukidnon

Davao

Cagayan de Oro

General Santos

Surigao city

Camiguin

3. Sort out your logistics

Traveling around the Philippines can be a little overwhelming for Singaporeans. Well truth be told, even local travel junkies may find it difficult to navigate through the country, with its undeveloped rural areas and a multitude of transportation options available. That’s why you need to plan your trips diligently, and sort out your logistics carefully.

Check out ferry schedules, bus routes, and fares for every form of transportation. Better yet, reach out to the best travel bloggers from the Philippines, and get some informative tips on how to save money on your logistics and transportation.

4. Brush up your Filipino

There are more than 130 languages and dialects across the Philippine archipelago. Yikes! But the thing is, you don’t have to memorize all the important phrases of each dialect to experience the country like a local.

English is widely spoken in the country, and you’d rarely bump into a Filipino who can’t understand English. In fact, English is taught in daycare centers and schools, as one of the country’s two official languages, ensuring that even little kids can understand you here.

Nevertheless, learning a few important Filipino (the national language of the Philippines) words and phrases may come in handy in several situations. Not to mention, vendors and locals will be friendlier and even praise you if you try to talk to them in their native tongue. Who knows? You might get a good bargain or a freebie by just speaking a couple of Filipino words at food stalls or a flea market.

Important Filipino words and phrases:

Magandang umaga: Good morning

Magandang hapon: Good afternoon

Magandang gabi: Good evening

Pasensya na po: Excuse me/sorry

Tulong: Help

Magkano po to: How much is this?

Kamusta: How are you?

Salamat: Thank you

Hindi: No

Saan ang..: Where is…?

Paalam: Goodbye

Opo: Yes

Pwede pong magtanong: May I ask you something?

5. Learn how to talk to strangers

Address the Filipino men as pare (buddy), pogi (handsome), kuya (a Tagalog term for older brother or any older male), chief (for policemen and security guards), and bossing or boss. When speaking to female, call them ate (a Tagalog term for older sister or any older lady) or simply “miss”.

6. Jeepneys as your main modes of transportation

Source: Bernard Spragg, Flickr

For a Southeast Asian country, Philippines is fairly developed, with a wide variety of options, when it comes to transportation. From buses and trains to carpools and taxi rides, there are plenty of ways to get around the major cities in the country with ease. If, however, you’re looking for something cheaper that will give you a taste of the local life, look no further than the colorful jeepneys.

Sure, they aren’t the most comfortable way to travel, but they only cost PHP 7 to 50 (S$0.20 to S$1.39) per ride per person, depending on the distance of the trip. On average, the taxi flag-down rate in the Philippines is PHP 40 (S$0.84), and PHP 2.50 (S$0.70) for every 2 minutes of waiting time or 300 meters.

7. Tone down the tourist accessories

Once you are in the Philippines, you will most definitely want to take pictures of your trip. But, if you really want to blend in with the locals, you need to tone it down a bit. Having a big DSLR hanging on your neck, wherever you go, is like wearing a placard saying that you are a tourist and an outsider. Moreover, it can attract skilled thieves.

Don’t get us wrong – cameras are an absolute must for Singaporeans travelling to the Philippines, especially for first-timers. But, try to keep it under wraps, and don’t point your camera where it’s not welcome. The same goes for your other travel essentials and gear, like guidebooks and fanny packs. You may bring them, but always keep a low profile.

8. Opt for cheap accommodations

From lavish beachside resorts to opulent 5-star hotels, the Philippines has no shortage of incredible accommodations to offer to Singaporeans. While these options are great and fabulous, they can cost you around PHP 4,000 to 50,000 a night (S$111 to S$1,394).

For those who are on a tight budget, though, there are inns and backpacker hostels in every major destination in the Philippines, with prices ranging from PHP 300 to 1,000 (S$8 to S$28). What’s more, there are Homestays that cost around PHP 150 to 500 a night (S$4 to S$14).

As with the rest of the world, Couchsurfing is also a viable and great option for Singaporeans travelling in the Philippines.

9. Traveling during the low season

Most travellers avoid the Philippines between the months of June and September. Prices for flights and hotels drop significantly during these months. According to a survey conducted by Lonely Planet, booking a room between these months in the Philippines will save you 20 to 40% on hotel costs.

10. Avoid the festive or holy weeks

To keep your Philippines holiday cheap, avoid the Holy Week, or the Lenten Season, as much as possible. In general, the Filipinos are religious and they place great importance on the preparation and celebration of these holy festivals. As a predominantly Catholic nation, the festive periods create a high demand on tourist centers, flights, and transport services.

Consequently, charges for local services tend to skyrocket during these periods. If you want to save cash on your holiday in the Philippines, don’t visit during the New Year, Christmas, and Lenten season times.

11. Book early

You get better and cheaper deals on flights, when you book your flights early. Just make sure to use a reliable flight search engine, to score great flight bargains.

When booking your travel to Philippines, use your travel credit card for hotel bookings. This will earn you bonus rewards as well. The DBS Altitude Visa Signature Credit Card, which gets you 3 miles for every S$1 spent on hotel and flight bookings, is one card you can use.

12. Eat at market and street food stalls

Just like Singapore, most major cities and destinations in the Philippines have an eclectic mix of restaurants with an array of mouthwatering treats to offer. But to save big bucks on food during your trip, make market and street food stalls your source of daily meals. For PHP 100 (S$2.79) or even less, you can enjoy a hearty and tasty meal (good for two) in markets and street food stations.

BankBazaar.sg is a leading online marketplace in Singapore that helps consumers compare and apply a credit card, personal loan, home loan, car loan and insurance.

#1197772589 #Asian Inspirations #south east asia #philippines #first time #wanderlust #travel #bank bazaar #friendly #travel tips

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kembungsusu · 3 years

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Chocolate & Almond Butter Cookies (GF, DF). Chocolate is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods. The earliest signs of use are associated with Olmec sites (within what would become Mexico's post-colonial territory). Chocolate describes a number of raw and processed foods that originate from the tropical cacao tree.

Free for commercial use No attribution required Copyright-free. The most beautiful, delicious, amazing tasting , wonderful, happy, wonderful, fantastic thing in the whole Makes life worth living. Chocolate doesn't ask silly questions, chocolate understands.

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, chocolate & almond butter cookies (gf, df). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chocolate & Almond Butter Cookies (GF, DF) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. Chocolate & Almond Butter Cookies (GF, DF) is something which I've loved my whole life. They're fine and they look fantastic.

Chocolate is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods. The earliest signs of use are associated with Olmec sites (within what would become Mexico's post-colonial territory). Chocolate describes a number of raw and processed foods that originate from the tropical cacao tree.

To begin with this recipe, we have to first prepare a few ingredients. You can have chocolate & almond butter cookies (gf, df) using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate & Almond Butter Cookies (GF, DF):

{Prepare 150 g of smooth almond butter.

{Prepare 2 tsp of vanilla extract.

{Get 2 tbsp of maple syrup.

{Prepare 1 of small egg.

{Make ready 25 g of dark chocolate.

{Prepare 1/2 tsp of baking powder.

Get ready for your mouth to This super smooth and homemade treat allows you to dip any foods into your tasty chocolate. From Wikimedia Commons, the free media repository. Jump to navigation Jump to search. Melting chocolate in double boiler. Музыка: Максим Фадеев/ Слова: Ольга СерябкинаDirected by Irma Po DOP: Savv a Fadeev, Eugene Kuritsin, Nikolay Slobodchikov Скачать трек: iTunes.

Steps to make Chocolate & Almond Butter Cookies (GF, DF):

Pre-heat the oven to 200°C and line a baking tray with parchment paper..

Mix all of the ingredients together in a large mixing bowl. Use a wooden spoon to thoroughly combine all of the ingredients. The dough should come together in a firm, glossy dough..

Scoop teaspoons of the mixture onto your baking tray. Use a clean finger to gently flatten each cookie, and allow room for the cookies to spread during cooking..

Bake for 8-10 minutes until risen and firm to the touch..

Remove the tray from the oven and allow the cookies to cool on the baking tray before you move them, they will firm up slightly after about 10 minutes at room temperature..

Chocolate.com brings you the most mouth-watering content. Find the tasty, sweet, and bold flavors. Add chocolate to one of your lists below, or create a new one. Marcus Layton, Nono Feel Good Inc. (by Gorillaz). Max Oazo, Camishe Believe (by Cher).

So that is going to wrap it up for this exceptional food chocolate & almond butter cookies (gf, df) recipe. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

#recipesfood

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curutquit · 3 years

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Biangbiang mian/noodles (handpulled noodles). Biangbiang noodles (面/面), alternatively known as youpo chemian (油泼扯面) in Chinese, are a type of noodle popular in the cuisine of China's Shaanxi Province. The noodles, touted as one of the "eight strange wonders of Shaanxi" (陕西八大怪), are described as being like a belt. Here is a easy to follow recipe on how to make the BEST Chinese hand made pulled noodles popularly known as Biang Biang Mian noodles.

Biangbiang noodles, also known as belt noodles due to their broadness and length, are a specialty of Shaanxi province in China. The noodles are usually topped with vegetables and herbs such as spring onions, garlic, leeks, coriander, Sichuan peppercorns, cumin, and chili. Biang Biang noodles are also called You Po Che Mian (油泼扯面) which literally means "Oil pouring over hand-pulled noodles".

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, biangbiang mian/noodles (handpulled noodles). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Biangbiang noodles (面/面), alternatively known as youpo chemian (油泼扯面) in Chinese, are a type of noodle popular in the cuisine of China's Shaanxi Province. The noodles, touted as one of the "eight strange wonders of Shaanxi" (陕西八大怪), are described as being like a belt. Here is a easy to follow recipe on how to make the BEST Chinese hand made pulled noodles popularly known as Biang Biang Mian noodles.

Biangbiang mian/noodles (handpulled noodles) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look fantastic. Biangbiang mian/noodles (handpulled noodles) is something which I've loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have biangbiang mian/noodles (handpulled noodles) using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Biangbiang mian/noodles (handpulled noodles):

{Prepare of For the noodle dough:.

{Take of pasta or plain flour.

{Make ready of salt (use more or less depending on preference).

{Get of water (use more or less depending on flour).

{Prepare of Oil for coating noodles:.

{Get of vegetable oil, to coat the fresh noodles (use more or less depending on quantity of noodle).

{Take of Cooking the noodles:.

{Prepare of (boiled kettle water).

{Prepare of water, cold.

{Take of Blanching the vegetable:.

{Make ready of pak choi, stems into wide strips and leaves into finer strips.

{Make ready of Assembling the noodles:.

{Get of garlic clove, finely minced or grated.

{Prepare of spring onion, finely sliced.

{Take of chili powder.

{Make ready of salt, for each serving.

{Take of light soy sauce serving (add more or less depending on preference).

{Get of black rice vinegar per serving (add more or less depending on preference).

{Prepare of Hot oil:.

{Get of vegetable cooking oil, per serving.

This name explains a particular method of seasoning "You Po": place chilli flakes, chilli powder, ground Sichuan pepper, minced garlic and scallions on top of the cooked. A complete guide to hand-pulled noodles. Techniques explained in detail and two shapes introduced. A version of noodles for when you're short on money.

Instructions to make Biangbiang mian/noodles (handpulled noodles):

To make the noodle dough in a large bowl, mix salt with flour. Then add water and stir bit by bit. Using either an electric mixer with a dough hook attachment to mix or if by hand using chopsticks. Tip: add the required water amount first to see whether the dough forms and is kneadable. If not add a tiny drop more water at a time until the dough forms a ball..

Continue kneading the dough until smooth. Cover the noodle dough with cling film and let it rest for 20 minutes..

Then after 20 minutes knead the dough again, until the surface is really smooth. This will make the dough easier to work with later and make it very pliable when stretching the dough to make the noodles. Cover the dough again with cling film and let it rest for another 20 minutes..

In a small bowl pour the vegetable oil. In a medium size baking tray lightly coat and brush with vegetable oil. Remove the noodle dough from the mixing bowl and place on a chopping board. Weigh the dough and cut into two equal halves. Using the first half of the dough cut the dough into 6 portions, cover the other half with cling film (to prevent it drying out). There will be 12 noodle logs in total..

Shape each one portion into a long log and brush all over with oil. Repeat the process for the second half of the dough. Once all the noodle dough have been shaped and oiled, cover with cling film. Let the noodle log rest for at least 1 hour or until ready to use. Tip: If making the noodles in advance put the noodle log into the fridge and take out an hour before use to let the noodles come to room temperature..

In a large saucepan pour in the boiled water. On medium heat, bring water to a boil. In the meantime take one noodle log out and place it on a clean flat surface or on a large silicone mat..

Flatten it and using a rolling pin roll out side ways to make the dough wider (make it as wider as per preference) and then roll out into a wide rectangle. Using chopsticks press it into the middle of the dough to indent it. Tip: this makes it easier to separate the noodles later..

Then gripping and holding the two ends of the noodle strip slam the noodle dough against the silicone board flat surface This creates the smacking sound. While smacking the noodle dough slightly stretch it during the smashing process. This will make the noodles long. Tip: stretch out the noodles slowly to prevent breakage..

Once noodles are at desired length, separate noodles along from the chopstick trace. Tip: separate the noodles all the way to have two noodle pieces or partially separate but don't rip one end to have one long noodle. Repeat the process until you have the desired amount for that portion. I usually cook 6 strands at a time. Then separate noodles per portion in the bowls. Tip: If making it for a large family double the portion size. Have two pots of water on the go so you can cook more at once..

Go back to the pot of boiling water and add the stems of the pak choi. Once they are half way cooked, add in the noodles. Once water boils again add cold water. And then add the leaves of the pak choi to blanch. Once noodles are cooked transfer the noodles and vegetables into a bowl..

In the meantime, on medium to high heat in a pan or pot add 2 vegetable oil and heat it up until slightly smoky (this makes 1 serving). Turn off the heat..

Then place as little or as much of the garlic, green onion and chilli powder on top on top of the noodles and pour the hot oil over the noodles (mainly over garlic, spring onions and chilli powder). Lastly, add soy sauce and black vinegar and mix well. Repeat process 6 to 12 for the remaining servings..

Eat and serve immediately while the noodles are pipping hot. Tip: this batch should make enough for anyone that fancies a second round of biang biang noodles..

Top your Biangbiang mian noodles off with chopped scallion. Biangbiang mian are wide, hand-pulled noodles that are an approachable way of making hand pulled noodles at home. Using both hands carefully pull both ends of a flat piece out and swing it up and down making it thinner and. Today we are making a unique hand-pulled noodle recipe that you find it in Shanxi province. It is called - You Po Che Mian (油泼扯 Biang Biang is an onomatopoeia that describes the sound when the noodle hits the working surface.

So that's going to wrap it up with this exceptional food biangbiang mian/noodles (handpulled noodles) recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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bloojayoolie · 6 years

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Being Alone, Andrew Bogut, and Animals: Sir Shadow ID# 31238 1 yr and 6 mos old, 52 lbs Super cute Sir Shadow is Ready to be your Best Friend Forever. Wiggly, tail waggy, a little too thin and in need of some good eats and lots of LOVE. Sir Shadow earned all stellar 1's and 2's on his behavior evaluation. Waiting on LOVE an ACC **** SAVED - 6/28/22018 **** PULLED BY PIT OF OUR SOULS RESCUE. PLEASE HONOR YOUR PLEDGES Pledges can be sent to paypal [email protected] >>> NEW POSTER for super cute Sir Shadow SIR SHADOW WAS HOME ALONE when there was a leak in the building that was serious enough for the landlord and authorities to enter the home and take him to safety without permission from his owners. The word safety is used loosely here as Sir Shadow was brought to the Manhattan shelter and it seems his family has not come to reclaim him and bring him home. Not good. This is a kill shelter and Sir Shadow is out of time so he's been added to the euth list. He needs his family to wake up ASAP and smell the coffee or he needs a caring, dog-loving hero to show him some compassion and open their heart and home. Sir Shadow is a wiggly, tail waggy boy whose shown lots of potential and earned all stellar 1's and 2's on his behavior evaluation. He's a little too thin and in need of some good eats and tasty snacks mixed with lots of LOVE. Please step up and make Sir Shadow a happy boy. SIR SHADOW@MANHATTAN ACC Hello, my name is Sir Shadow My animal id is #31238 I am a male gray dog at the Manhattan Animal Care Center The shelter thinks I am about 1 years 6 months old, 52 lbs Came into shelter as a agency June 15, 2018 Sir Shadow has been diagnosed with canine infectious respirartory disease complex which is contagious to other dogs and may require a course of antibiotics. Behaviorally, we recommend he be placed in an adult only home. My medical notes are... Weight: 52.4 lbs Vet Notes 18/06/2018 DVM Intake Exam Estimated age: ~1.5-2.5yrs based on PE. Microchip noted on Intake? scanned negative by LVT on intake. MC placed on intake. History: dog removed from home when owners not home due to water leak in building. Subjective / Observed Behavior - BAR, loose body and tail wagging. Allowed all handling. reported to be hard barking at handlers in kennel. Evidence of Cruelty seen - none Evidence of Trauma seen - none Objective BCS 5/9 EENT: Eyes clear, ears clean, no nasal or ocular discharge noted Oral Exam: dc 2/5; pd 1/5 PLN: No enlargements noted H/L: No murmur ausculted; CRT < 2, Lungs clear, eupnic ABD: Non painful, no masses palpated U/G: intact male. testicles are smooth and symmetrical MSI: Ambulatory x 4, skin free of parasites, no masses noted, healthy hair coat CNS: Mentation appropriate - no signs of neurologic abnormalities Rectal: grossly normal. Assessment apparently healthy dental calculus Prognosis: excellent Plan: await behavioral assessment SURGERY: Okay for surgery 22/06/2018 Hx: Soft stool noted on rounds this morning O: BAR in kennel -No nasal discharge -Eupnic, no coughing or sneezing A: One episode of diarrhea - R/O stress vs. new food vs. oncoming CIRDC vs. other P: Monitor for further symptoms 1088 23/06/2018 SO BAR, active and barking at kennel front. EENT -- sneezing, serous nasal discharge during rounds observation today. A CIRDC P doxycycline 100mg tablet -- Give 2 tablets PO q24h x 14 days cerenia 60mg tablet -- Give 0.5 tablet PO q24h x 4 days Details on my behavior are... Behavior Condition: 1. Green Behavior Assessment Date of intake:: 6/15/2018 Spay/Neuter status:: No Means of surrender (length of time in previous home):: Stray, no known history Date of assessment:: 6/20/2018 Look:: 1. Dog's eyes are averted, with tail wagging and ears back. Allows head to be held loosely in Assessor's cupped hands. Sensitivity:: 1. Dog leans into the Assessor, eyes soft or squinty, soft and loose body, open mouth. Tag:: 2. Dog is not fearful, but is unresponsive when touched. Approaches the Assessor when the game ends (may need coaxing to approach). Dog is focused on stimuli other than the Assessor. Paw squeeze 1:: 2. Dog quickly pulls back. Paw squeeze 2:: 2. Dog quickly pull back. Flank squeeze 1:: Item not conducted Flank squeeze 2:: Item not conducted Toy:: 1. Minimal interest in toy, dog may smell or lick, then turns away. Summary:: Sir Shadow approached the assessor with a soft body and jumped up hard. He appeared a bit anxious during the assessment, whining, but he also displayed social behavior and allowed all handling. Summary (1):: 6/15: When introduced off leash to a female greeter dog, Sir Shadow is highly exuberant when greeting. Summary (2):: 6/16: Sir Shadow is extremely vocal and forward when greeting and is very difficult to interrupt, hard barking at handlers when they use correctors. Date of initial:: 6/18/2018 Summary:: Sir Shadow had a loose body and allowed handling. BEHAVIOR DETERMINATION:: ADULT ONLY HOME Behavior Asilomar: TM - Treatable-Manageable Recommendations:: No children (under 13) Recommendations comments:: No children: Due to the low threshold for arousal Sir Shadow has displayed at the care center combined with how easily he appears to startle (hard barking at handlers when noise interrupters were used), we recommend an adult only home. Potential challenges: : Basic manners/poor impulse control,Anxiety,Low threshold for arousal Potential challenges comments:: Basic manners/poor impulse control: Sir Shadow jumps up a lot on people in a social manner. It is recommended that default behaviors such as "Leave it", "Sit/Stay", "Down" are reinforced to substitute any frustration and teach him to control his impulses instead of simply reacting; proper management is also advised. Force-free, reward based training only is recommended. Anxiety: Sir Shadow appears anxious at the care center, whining and barking a lot. We have no history on him in a home, so we do not know if this behavior will be present outside of the care center. If it does occur, we recommend giving her puzzle toys, long walks, and things to do to relieve his anxiety. Positive reinforcement, reward based training only should be used. Low threshold for arousal: Sir Shadow displayed a low threshold for arousal at the care center, hard barking at handlers when noise interrupters were used during playgroup. We do not know what else may cause this reaction. We recommend guidance from a professional trainer/behaviorist to best determine what may illicit these reactions and how to work with them in a force free, positive reinforcement manner. * TO FOSTER OR ADOPT * If you would like to adopt a dog on our “To Be Killed” list, and you CAN get to the shelter in person to complete the adoption process *within 48 hours of reserve*, you can reserve the dog online until noon on the day they are scheduled to die. We have provided the Brooklyn, Staten Island and Manhattan information below. Adoption hours at these facilities is Noon – 8:00 p.m. (6:30 on weekends) HOW TO RESERVE A “TO BE KILLED” DOG ONLINE (only for those who can get to the shelter IN PERSON to complete the adoption process, and only for the dogs on the list NOT marked New Hope Rescue Only). Follow our Step by Step directions below! *PLEASE NOTE – YOU MUST USE A PC OR TABLET – PHONE RESERVES WILL NOT WORK! ** STEP 1: CLICK ON THIS RESERVE LINK: https://newhope.shelterbuddy.com/Animal/List Step 2: Go to the red menu button on the top right corner, click register and fill in your info. Step 3: Go to your email and verify account Step 4: Go back to the website, click the menu button and view available dogs Step 5: Scroll to the animal you are interested and click reserve STEP 6 ( MOST IMPORTANT STEP ): GO TO THE MENU AGAIN AND VIEW YOUR CART. THE ANIMAL SHOULD NOW BE IN YOUR CART! Step 7: Fill in your credit card info and complete transaction Animal Care Centers of NYC (ACC) nycacc.org HOW TO FOSTER OR ADOPT IF YOU *CANNOT* GET TO THE SHELTER IN PERSON, OR IF THE DOG IS NEW HOPE RESCUE ONLY! You must live within 3 – 4 hours of NY, NJ, PA, CT, RI, DE, MD, MA, NH, VT, ME or Norther VA. Please PM our page for assistance. You will need to fill out applications with a New Hope Rescue Partner to foster or adopt a dog on the To Be Killed list, including those labelled Rescue Only. Hurry please, time is short, and the Rescues need time to process the applications. Shelter contact information Phone number (212) 788-4000 Email [email protected] Shelter Addresses: Brooklyn Shelter: 2336 Linden Boulevard Brooklyn, NY 11208 Manhattan Shelter: 326 East 110 St. New York, NY 10029 Staten Island Shelter: 3139 Veterans Road West Staten Island, NY 10309 Available Animals Thank you for your interest in adopting from Animal Care Centers of NYC. Our At Risk List is posted each day (except Saturday) at 6:00PM and remains viewable until 12:00PM noon the following day.

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easyfoodnetwork · 4 years

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Get Your Spices in Order to Make This Etouffee Recipe From a NOLA Chef

Blake Cressey, chef and owner behind popular NOLA food truck Tasty Treat, prepares her etouffee with shrimp, tomatoes, and tons of spices

New Orleans is not short on iconic dishes that define its local cuisine. Brimming with po’ boys, gumbo, jambalaya, and red beans and rice, many of the city’s famous dishes reflect its Creole and Cajun identity — and arguably no dish does so more than etouffee.

Made with shellfish and the so-called holy trinity (onion, celery, and green bell pepper), etouffee is a stew typically served over rice. Blake Cressey, the chef and owner behind wildly popular NOLA food truck Tasty Treat, turns to the simmered seafood dish when it’s time to feed and please crowds.

Cressey is joining Instagram Live as part of our Eater at Home series, to show how she whips up this New Orleans staple her way: with shrimp, tomatoes, and a ton of spices. Check out the recipe below.

Shrimp Etouffee

3⁄4 teaspoon Tasty Treat Seafood Sprinkle 1⁄4 teaspoon ground thyme 1⁄4 teaspoon dried oregano 1⁄4 teaspoon Tasty Treat House Seasoning 1⁄4 teaspoon garlic powder 1⁄4 teaspoon onion powder 1⁄4 teaspoon white pepper 1⁄4 teaspoon ground black pepper 2 pounds shrimp, peeled and deveined 1⁄2 teaspoon salt 1 tablespoon vegetable oil 3 tablespoons butter 1⁄3 cup diced onion 1⁄3 cup diced green bell pepper 1⁄3 cup thinly sliced celery 2 tablespoons all-purpose flour, or as needed 2 cups diced tomatoes 1 3⁄4 cups seafood stock, or as needed 1⁄2 teaspoon Worcestershire sauce 1⁄2 cup sherry wine 1 1⁄2 tablespoon lemon juice 1 tablespoon Tabasco Sauce, plus more to garnish 1⁄4 cup sliced green onions Salt Cooked white rice, for serving

Drain shrimp in a colander for at least 10 to 15 minutes. Meanwhile, whisk Seafood Sprinkle, thyme, oregano, cayenne pepper, garlic powder, onion powder, the house seasoning, white pepper, and black pepper together in a small bowl; set aside.

Once shrimp is drained, transfer to a bowl lined with paper towels and continue to dry shrimp. Remove paper towels from bowl and season shrimp with 1 teaspoon of Seafood Sprinkle and 1 teaspoon of the reserved spice blend. Toss to coat shrimp completely.

Heat vegetable oil in a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute. Then stir and cook for 1 more minute.

Remove shrimp from heat and transfer to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices for a total 2 cups of stock, adding more seafood stock if necessary.

Melt butter in large skillet over medium heat until butter begins to turn light brown at the edges. Sauté onion, celery, and green pepper in butter until softened and translucent, about 5 minutes. Pour in remaining spice blend.

Sprinkle flour into vegetable mixture and sauté until combined, about 3 to 4 minutes. Stir in tomatoes and cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce, sherry wine, lemon juice, and Tabasco Sauce. Season with salt or house seasoning to taste. This is your etouffee sauce.

Stir shrimp into etouffee and let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

Garnish with green onions and a sprinkle of house seasoning and a few dashes of Tabasco. Pour over rice in large, shallow bowls. Enjoy!

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