#the big regi rat race

[the-craftsman-and-mover]

Bitches wished they could be as consistently mediocre as me.

[chibitabathasloves]

Witcher RarePair Summer Bingo Card 2!

Bridge the Gap Prompt: Forced Seperation Relationships: Eskel/Jaskier Rating: [T] Content Warnings: Hurt, no Comfort Summary: Eskel is avoiding Jaskier like a plague, only because he knows that he'll grow on the bard. But with that comes a fear he can't quite name or pin down. Will he be able to come to terms with his choices?

The scent of apple blossoms tickled his nose, bringing a smile to his face. A spring scent for a bard that seemed to embody the season even in the dead of winter.

Poisoned Kisses Prompt: Poison Relationships: Jaskier/Shani Rating: [T] Content Warnings: Attempted Murder Summary: Jaskier and Shani don't have much in common. But slowly they come together. Will poison rip them apart before they can be something more?

He slid into the seat across from the red-head. “Good evening, Ms. Dean.” He gave a half bow before sliding a tankard of ale across to her.

She grimaced before her lips slowly curved upwards. “Jaskier,” she returned the greeting.

Am I Only A Lab Rat Prompt: Competence Kink Relationships: Lambert/Shani Rating: [E] Content Warnings: None Summary: Shani is most definitely not interested in Lambert. No matter how it makes her feel to see him being so competent. Getting egged on to be his test subject probably doesn't help either.

Lambert was not in any way Shani’s type. Too tough around the edges, too crass, too violent, too angry. But there was something about watching him hover over his alchemical supplies, the way his brow would crease in concentration. The way he would draw his sword and ready himself for battle against bandits and monsters. It made her blood race and her face flush.

Of course she ignored it, because again. Not her type. And that is what she was going to tell herself.

Honey On My Tongue Prompt: Blood Drinking Relationships: Geralt/Letho Rating: [E] Content Warnings: Blood drinking Summary: Geralt owns a bar that serves both humans and vampires. A mystery man comes in, is he a hunter, or just a regular man? Only time will tell

Grasping the railing he looked down at the imposing figure below. He was large, larger than any of his brothers or himself. Wide and tall, bald with a scar tracing over the skin’s surface. He could see scars on his exposed forearms as well from this distance. A quick glance to the door showed that Eskel was keeping an eye on their new guest. “No, only if he causes a scene. We welcome other humans, and we shouldn’t make assumptions.”

Making Friends in the Woods Prompt: Person A disappeared years ago without warning. Person B finds them. Relationships: Letho/Regis, Letho & Regis Rating: [T] Content Warnings: Mild gore (Field dressing a bear) Summary: Regis comes across a stranger in the woods. A stranger he knows through a mutual friend. He would like to be friends with them, but do they want to be friends with him?

Letho has been gone for quite a few years. Regis wasn’t there for the final battle at Kaer Morhen. But he had at least heard a few of the details from Geralt. The big burly Witcher from the Viper School just left right after the funeral for Vesemir. Not a word to anyone.

Not like Regis was much better. He had left with little fanfare himself. Leaving behind a note and a machine for Geralt to use. But he also just up and disappeared.

On the Run Prompt: "I Kept Your Secret" Relationships: Regis/Yennefer Rating: [T] Content Warnings: None. Summary: Regis has found something he think will interest Yennefer. It doesn't really matter that he's hiding for the murder of his dear friend when contacting a mage, right?

Regis continued to contact Mage Yennefer whenever he felt like he had found something of interest to her. She would sweep in like a storm on the horizon, powerful and stunning, before disappearing shortly after.

To the Winner Goes the Spoils Prompt: "This is all for you." Relationships: Annarietta/Geralt Rating: [E] Content Warnings: None Summary: Geralt is invited to Annarietta's personal chambers as part of his reward for finally slaying the Beast of Beauclair.

Annarietta fluttered her lashes at Geralt from her fainting couch, beckoning him over. “So glad you could join me, Master Witcher.”

Geralt offered her a small smile before holding his hand out to her. She placed her small soft hand in his and he pulled her from her lounging position and into his arms. “Who would turn down an offer to visit you in your personal chambers?”

Your Weight On My Tongue Prompt: Cock Warming Relationships: Regis/Lambert Rating: [E] Content Warnings: None Summary: Five times Lambert warmed Regis's cock, and One time Regis warmed Lamberts.

Long fingers carded through his unkempt hair. “You’re doing so well Lamb. Just a little longer, alright?”

The Weight of Friendship Prompt: *bathtub* Relationships: Geralt/Priscilla, Geralt & Dandelion Rating: [E] Content Warnings: Extremely Dubious Consent. Sexual Coercion, Cuckolding, Revenge Sex Summary: Priscilla invites Geralt and Dandelion to the bathhouse. For a celebration, or something else?

“Wasn’t it so nice of Pris to invite us here Geralt?” Dandelion motioned to open hall of the bathhouse entrance.

“Hm.” Geralt nodded his agreement.

Please read the labels and take care of yourselves lovelies.

[garkomedia1]

The 9 Best Cookbooks of the Year – Robb Report

Around these parts you’re usually going to find us talking about where we want to go eat next. Let’s leave the hard work of making delicious food to the professionals. However, part of the fun of food can be taking a dish that inspired you and making it yourself at home. And sometimes you want to know the story behind a really great meal or cuisine, because food can be a way to understand creativity and culture.

This year there was a barrage of amazing books by some of the world’s best chefs. From talented husband-wife duos showing you how to create their best dishes at home, to a Michelin two-star chef taking you on an exploration of New Nordic cuisine, to a famed baker revealing her secrets, there was no shortage of tomes to improve your culinary knowledge. Here are the nine we loved the most.

A delightful tour of France.  Photo: courtesy Workman Publishing

Let’s Eat France, by Francois-Regis Gaudry and Friends

It’s had to really describe this book other than saying it’s a damned delight. It’s 1,250 pages of pure Francophilia, complete with maps, charts, recipes, illustrations, and stories about France and it’s gastronomy. Weighing it at nearly six pounds this coffee table book is practically big enough to replace your coffee table outright. And what we especially love is how meandering and broad the book is as you flip through. On one page you’ll find a map that details the signature cookies of each region of the country, turn a few more and there’s a recipe for flan, and then on another section you’ll see Alain Ducasse and Joël Robuchon pitted against each other to see which one had a bigger impact on French fare.

Dinner at one of San Francisco’s best restaurants.  Photo: courtesy Alanna Hale

Rich Table by Sarah and Evan Rich

Meeting while both working in the kitchen at Bouley in New York, Sarah and Evan fled the Big Apple rat race to head west in 2008. Eventually they landed in San Francisco, each finding work in different restaurants before opening Rich Table a half decade ago. Despite their fine dining backgrounds, their restaurant sought to be more casual, yet still creative. Last year they picked up a Michelin star for their “dressed-up everyday food,” that includes porcini doughnuts with raclette dipping sauce, bucatini with puntarella and chicken kin, and sprouted quinoa cakes with summer squash and chevre. Since getting a reservation at Rich Table can be so tough, perhaps buying the book will be the easiest way to enjoy the couple’s food. 

A baking guide from the quirky queen of dessert.  Photo: courtesy Clarkson Potter

All About Cake, by Christina Tosi

This book is truth in advertising. Let the quirky genius behind Milk Bar’s delicious creations show you the world of bundts cakes, sheets cakes, cake truffles, microwave mug cakes, and much more. The pages are filled with recipes that channel Tosi’s knack for finding flavors by mining nostalgia, like her Arnold Palmer sheet cake, or the bundt with a cherry cola glaze. Yet she also lets you in on the basics of her cake methods so you can create your own variations.

Spicy Black Beans.  Photo: courtesy Beatriz da Costa

Between Harlem and Heaven, by JJ Johnson and Alexander Smalls

At the Cecil and legendary jazz club Minton’s in Harlem, JJ Johnson—one of America’s best young chefs—and Alexander Smalls teamed up to serve a cuisine they called Afro-Asian. Inspired by a trip to Ghana, they saw how flavors of China and Vietnam traveled to West Africa to create a distinctive and delicious style of food. From rice to cumin to coriander, they explored the flavors they saw spanning across cultures and then incorporated it into their food. Upon returning to the States to cook in New York, they also traced how the African diaspora influenced food around America, like gumbo migrating from Senegal to South Carolina to Louisiana, taking what they learned in Africa, combining it with their personal histories, and creating a distinctive style that they explain in depth in Between Harlem and Heaven. If you don’t feel like cooking from the book, you can always go to the Henry in Manhattan to let Johnson cook for you.

Is it that serious?  Photo: courtesy of Phaidon

A Very Serious Cookbook, Fabian Von Hauske and Jeremiah Stone

From the duo who we declared two of the best young chefs in America comes their debut cookbook. On New York’s Lower East Side Von Hauske and Stone have built a burgeoning empire, starting with their Michelin-starred tasting menu restaurant Contra, expanding to the wine bar everyone loves Wildair, and now partnering with Anthony Mangieri to create the new Una Pizza Napoletana. The book is a playful look at their food, which has a minimalistic appearance that belies the craft and thought behind their delicious dishes from their pommes darphin with uni to their lavender ice cream with strawberries.

Razor clam and fresh peas  Photo: Courtesy of Gentl and Hyers

Aska, by Fredrik Berselius

Born and raised in Stockholm, Berselius first ventured to New York City in 2000 and after years of cooking, the Swede opened a pop-up restaurant called Frej that shared a space with a ramen joint. Eventually he made his New Nordic tasting menu restaurant permanent, opening the original incarnation of Aska. He would close that restaurant and for two years imagine a new one, creating a restaurant inside an 1860s warehouse on the Brooklyn side of the Williamsburg Bridge. The praise was effusive out of the gate, garnering three stars from the New York Times and two Michelin stars not long after opening. This book, Aska, is the journey of building that acclaimed restaurant and the space it resides in.

Surf and turf.  Photo: courtesy Quentin Bacon

Matty Matheson: A Cookbook, by Matty Matheson

The host of Viceland’s cooking show It’s Suppertime lives life to the fullest. At one point, too full, he’ll admit, having heart attack at just 29 years old. Now Matheson is clean and sober, but still passionate about food. In his new cookbook the charismatic chef tells the story of growing up in Eastern Canada, then cooking at restaurants in Toronto. The first half of the book is devoted to classic seafood dishes like you’d find on Prince Edward Island, while the second half is rooted in classic French bistro fare he cooked in his early jobs, and the gastropub fare he’d later serve like Vietnamese steak tartare and buffalo sweetbread sliders.

Roasted bone marrow.  Photo: courtesy Sierra Prescott

Bestia: Italian Recipes Created in the Heart of L.A., by Ori Menashe and Genevieve Gergis

The husband-and-wife team behind two of LA’s best restaurants—Bestia and Bavel—reveal the dishes that made their debut Italian restaurant such a hit. With Menashe handling the savory side he shows the pastas, pizzas, appetizers, and grilled dishes that are so bold and flavorful that jaded Angelenos were willing to get in their cars and venture to a part of Downtown LA most had probably never visited before. Gergis handles the desserts, and though she started at Bestia with no formal training, she was expert at crafting craveable creations like her chocolate budino tart or rhubarb-raspberry crostata.

A Top Chef winner’s guide to entertaining.  Photo: courtesy Clarkson Potter

Gather and Graze, by Stephanie Izard

Any of you that have dined at Top Chef-winner Stephanie Izard’s outstanding Chicago restaurant Girl & the Goat will know it can be a tough seat to secure. Since opening in the West Loop in 2010, she has expanded with a diner—Little Goat—and then a restaurant inspired by her travels through China—Duck Duck Goat, and those are pretty packed too. In Gather and Graze she lets you in on how she’s making such delicious food. “This book is a way for me to share all the dishes that have become cult favorites at my restaurants, and break them down so that you can re-create them in your own kitchen,” she writes.

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[escaperatraceradio]

#escapetheratraceradio EP30: @krissakabusi - The Power of Self Belief and Dreaming Big. 👉🏼👉🏼LISTEN NOW | LINK IN BIO👈🏼👈🏼. What is the right reason to quit your job and start your own business? On this week's episode of Escape The Rat Race Radio I am very pleased to welcome Olympian, motivational speaker and entrepreneur, Kriss Akabusi. I recently had the pleasure of meeting Kriss at the London Premiere of the new film adaptation of Napoleon Hill’s Classic Personal Development Book ‘Think & Grow Rich’, and after hearing his inspiring talk to the audience I just knew I had to invite him onto the show! Kriss rose to fame on the athletics track, where his greatest individual triumph was winning the gold medal in the 1990 European Championships. Kriss began his international athletics career in 1983 as a member of the 4x400 metre relay squad. He will probably always be remembered for helping Britain clinch the gold from the mighty Americans at the 1991 World Championships in Tokyo with team mates Roger Black, John Regis and Derek Redmond. Having amassed three Olympic medals, as well as World, European and Commonwealth titles, Kriss was bestowed with an even greater honour in 1992: an MBE awarded by her Majesty the Queen in recognition of his services to the country through athletics. Kriss’ first foray into television and entertainment came when he presented Channel 4’s hit breakfast show, The Big Breakfast. This was followed with a full time position as co-presenter of the BBC’s legendary Record Breakers, as well as presenting various other children’s TV programmes. Kriss’ engaging personality, inspirational speaking style, and remarkable backstory soon led to a growing demand for his services as a professional speaker. For over 20 years, he has given countless keynote speeches and facilitated a wide range of training workshops in the corporate arena, under the umbrella of The Akabusi Company. Kriss is also an accredited personal coach, having qualified at the Hudson Institute of Santa Barbara. He works with executives and senior managers to help them identify, clarify and achieve their personal and business goals. If you check out the video fo

[the-craftsman-and-mover]

How do you not know.... you buried 39 of something

listen. i didn’t make it up. the other regi’s did.

[the-craftsman-and-mover]

getting down hills have never been easier! remove your arms and legs and roll!

[the-craftsman-and-mover]

Opinion of Mercury

weird metal. weird planet too.

[the-craftsman-and-mover]

oh sweet providence, save us from ourselves.

[the-craftsman-and-mover]

hey registeel! nice to see another steel type around for once…

@sleepy-wishmaker

hello. i dont get that. but i have not been here as long as you so alright.

[the-craftsman-and-mover]

easy w. regice has nothing. and all three are now chasing me.

[the-craftsman-and-mover]

Cold Enough To Iced My Tea.

(@nanaboo-pumpkaboo)

Yes. I’m incredibly cold. On an unrelated note what is that yellow streak firing across the sky? Oh shit. I need to go for a minute.

[the-craftsman-and-mover]

can I set you on fire?

Ideally no.

[the-craftsman-and-mover]

feed the rich and kill the poor.

turn out the lights and just ignore what’s going on outside.

[the-craftsman-and-mover]

I bought a tungsten cube to become fully accustomed to the intensity of its density, to make its weight bearable and in fact normal to me, so that all the world around me may fade into a fluffy arena of gravitational inconsequence.

okay.

[the-craftsman-and-mover]

Tungsten cured my morality

i do agree. morals? more like more l’s

[the-craftsman-and-mover]

39 what

i don’t know.