#a lemony bodice ripper

[vegalocity]

71/74 spicynoodles plis

Prompt meme || @herecomesmonkiekid

71. A Gentle “I Love You” Whispered After A Soft Kiss, Followed Immediately By A Stronger Kiss //74. Kisses Where One Person Is Sitting In The Other’s Lap

A bit of Bodice Ripper DNA in this one because what am i NOT supposed to experiment with style after being asked to write for the same ship a bunch of times? just wait till i lemony snicket a prompt fill

--

Red Son had always thought the phrase 'a car crash in slow motion' was overly trite and fancy to describe someone being so incapable of controlling themselves they could only use the phrase to describe their poor decisions as a way to excuse themselves from fault. That there was no way to stop it from happening, despite ample time to put a stop to whatever 'it' in question was. He'd always thought that there were a million ways to pull out of a million things and a person is only guaranteed a certain outcome when they push for it time and again.

Well as it seemed, emotions had made a hypocrite out of him because he could not have taken any of the opportunities to pull away from this—away from Xiaotian—if he'd tried. It was like everything had snowballed and by the time he'd realized what it was building to he was already in too deep to pull away.

Why on Earth it had felt so natural at the time those few months ago, when the two of them were brawling over some scheme he honestly couldn't remember, for the fighting and shouting to turn into... something else, he couldn't say. Just that it was. It felt like the proper next step in the heat of the moment, the quickest way to get that clueless quipping fool to stop talking and ruining his monologue with his inane commentary.

And it certainly had shut Xiaotian up, but from there it spiralled. That one lapse in judgement creating a torrential downpour of one foolish action after another, sensations that were so few and far between over Red Son's life they may as well have been entirely new, and loathe as he'd been to admit to it when they were forming, emotions that were unable to be reasoned away.

And all of that lead to where he was now, surprisingly comfortable sitting in a mound of stiff cheap pillows, Xiaotian perched atop of him and kissing down the length of his neck to give Red Son a few bruises to match the ones that he'd put on him earlier. For such a defnitionally passionate action it was.. comfortable... Almost routine. They had to be careful of course, couldn't be too loud or someone would hear, couldn't leave a mark anywhere that wasn't easy to cover, Couldn't stay the night no matter how much either of them would want to stay with the other.

It was all they had right now. Red Son didn't have the strength to break from his parents yet, no matter how much less he was willing to be part of their schemes, and Xiaotian could never and would never be persuaded to quit being the Monkie Kid. These stolen moments were all they were gonna have until he could-...

Until he could what? Betray his flesh and blood because he'd fallen in love with their enemy like a character from one of the bodice rippers he used to steal from his mother's secret drawer?

“There, now we match.” Xiaotian spoke softly, breath against Red Son's sensitive neck sending shivers up his spine. He was practically glowing in the dim light smiling down at Red Son with that soft look and pressing a feather light kiss against his lips, it was so stupidly simple, so blasé, so perfectly Xiaotian...

Oh.. it seemed he had fallen in love, hadn't he?

Xiaotian stiffened above him, before descending on him again, this time determiend to kiss the daylights right out of him. Red Son hummed against Xiaotian's mouth and kept a reasonable pace, but couldn't for the life of him understand what had turned the gentle tone of Xiaotian's kisses to charged and weighty?

“Say it again.” Xiaotian breathed against his mouth when he pulled away—though 'pulling away' was a strong term, his lips were still only centimeters away from Red Son's, he'd pulled far enough away to talk but other than that was as close as ever—and Red Son realized all at once that he must have spoken a rather important part of his internal monologue out loud.

Another foolish action he'd been unable to stop. Xiaotian pulled away a little further and cupped Red Son's cheek in his hand. “Red?” He wasn't trying to make eye contact with Red Son, thankfully, allowing Red Son to focus on the furrow in Xiaotian's brow instead of agonizing over how fucking uncomfortable meeting people's eyes was.

“I love you.” His heart was beating so hard he felt as though he might pass out, But he did say it again as asked.

Xiaotian's entire face lit up, if he was glowing before he was positively radiant now. Then they were kissing again.

“I love you too.” Xiaotian's voice was no higher than a whisper but it hit him like a truck. A car crash in slow motion indeed. It was too late now, maybe it was too late during that first time in the caves when it was just the two of them. Maybe even earlier than that. But here they were. It was too late, they were in love.

And sometimes there's just no walking away from a car crash.

--

Send me stuff!

#I have written MK's proper name a million times now in a proper fic im writing #I have now evolved so now i can write him with his full name without misspelling it a million times #christ it's Meriadoc Brandybuck all over again with this kid #YOU KNOW HWO MANY TOLKIEN FANFICS I WROTE BEFORE I COULD SPELL MERRY'S NAME RIGHT? #A LOT #vega writes stories too #Letters to vega #Spicynoodleshipping #herecomesmonkiekid #The Arrangement AU

[cucinacarmela-blog]

Stella's Favorite Recipes of 2017

New Post has been published on http://cucinacarmela.com/stellas-favorite-recipes-of-2017/

Stella's Favorite Recipes of 2017

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[Photographs: Vicky Wasik, unless otherwise noted]

The best part of working at Serious Eats has to be the near-constant parade of recipes that sound so awesome I can’t help but run to the kitchen and try them for myself. That means I don’t have to spend too much time wondering what dinner will be, only whether it should come from Daniel, Kenji, or Sohla.

Pressure Cooker Beef Barley Stew

In the olden days, I had to spend hours by the stovetop tending to Daniel’s beef barley soup, a labor of love that was never a bother on a lazy Sunday afternoon (it was among my favorite recipes of 2016, so I did make it quite a lot).

This year, Daniel re-invented beef barley soup for the pressure cooker, slashing the active time in half. The result is a silky, full-bodied soup with ridiculously tender chunks of beef and perfectly cooked barley, without the lengthy stove-top cooking phase, so I’m more inclined than ever to throw this dish together on a chilly winter night.

Get the recipe for Pressure Cooker Beef Barley Stew or read about the process and testing »

Oven-Dried Grapes (a.k.a. Raisins)

I’m the girl who makes homemade versions of E. L. Fudge Cookies and made-from-scratch Biscoff ice cream, so when Daniel threw down the gauntlet by making his own dang raisins, I knew I had to step up my game. DIY raisins let you mix and match different types of grapes to get just the right blend of sweet and sour, while also controlling the exact level of dehydration.

Oven-dried grapes brought so much more texture to my favorite rice pudding and took my rum raisin ice cream to a whole new level, but most of the time I love just adding them to simple salads and my morning bowl of oats.

Get the recipe for Oven-Dried Grapes or read about the process and testing »

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

[Photograph: J. Kenji López-Alt]

Kenji’s recipe is basically a laundry-list of everything I want in a dish. Tons of green vegetables? Check. Bright, lemony dressing? Check. Runny poached egg? Check. Bread crumbs so buttery and crisp they taste deep fried? CHECK. It’s recipe that’s all about letting perfect, seasonal produce truly shine, so it’ll be a long while before I can make this crispy spring vegetable salad again, but I am definitely counting down the days.

Get the recipe for Spring Vegetable Salad or read about the process and testing »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

This is another hyper-seasonal recipe I can’t wait to revisit, a simple soup that starts with a foundation of onions, leeks, carrots, celery, and garlic. From there, I can basically clear out my farmer’s market haul, loading it up with summer squash and greens, plus big cubes of stale bread (something bakers like myself will always have to contend with). This summery ribollita convinced me that I didn’t have to resign hearty stews to my fall and winter menus alone.

Get the recipe for Tuscan Ribollita or read about the process and testing »

Cheeseless Sweet Potato Quesadillas

[Photograph: J. Kenji López-Alt]

I loved this recipe on principle from the get-go because a) sweet potatoes are awesome; b) quesadillas are awesome; and c) and d), triangles taste better. Happily, the reality didn’t let me down—mashed sweet potatoes make a gooey, flavorful, and super-filling…filling for quesadillas. For me, it’s a recipe that’s as tasty as it is practical; while my cheese drawer may not always be filled with the right cheese for quesadillas, I can always count on a sweet potato or two lurking around (hey, I’m from the South). So purists, cover your ears, cos I think sweet potato quesadillas are here to stay.

Get the recipe for Cheese-Free Sweet Potato “Quesadillas” or read about the process and testing »

Cuñapes

One of the best parts of this past year was welcoming Sohla El-Waylly to the Serious Eats team. Between her background in the restaurant industry to her unabashed love for kitchen tweezers, she’s got the chops to tackle everything from tater tot casserole to cuñapes.

If a picture is worth a thousand words, this GIF is a bodice-ripper, an epic tale of seduction and desire. In the realm of recipe development, Sohla did some heavy lifting in testing plain versus fermented tapioca starch, chopped versus shredded cheese, and immediate versus delayed baking to develop the most satisfying possible recipe for cuñapes.

Get the recipe for Cuñapes or read about the process and testing »

Chaat Chex Mix

Earlier this year, Sohla broke down the basics of chaat, explaining the key herbs, spices, and techniques used in these classic, East Asian snacks—including chaat Chex mix with made from scratch chaat masala. It’s exactly the sort of salty, spicy, crunchy snack I love to keep on hand when I need a quick bite of something to counteract all the sugar in my life.

Get the recipe for Chaat Chex Mix or read about the process and testing »

Magic Bagels

I feared that launching my cookbook would keep me from making any real culinary breakthroughs this year but, contrary to my own expectations, I had quite a few exciting recipe developments in 2017. First and foremost, this was the year that I, a Kentucky native, tackled a bagel recipe that got the Serious Eats seal of approval from both Ed and Kenji—a pair of notorious bagel snobs. Even better, my so-called magic bagels stay fresh for a few days, so you don’t have to worry about making and eating them all in one go.

Get the recipe for Homemade Bagels or read about the process and testing »

Eggless Chocolate Mousse

I never set out to develop a recipe for an eggless chocolate mousse, but that’s what I stumbled into while trying to make a chocolatey version of my sweetened condensed milk. Having only ever made mousse the traditional way, with whipped eggs and melted chocolate, I was surprised at how the lack of yolks made the chocolate flavor seem all the more intense. The recipe also has some major make-ahead perks, allowing the bulk of the work to be done up to a week in advance.

Get the recipe for Eggless Chocolate Mousse or read about the process and testing »

Buttermilk Granola

I’ve struggled with granola for most of my career, trying every trick in the book to get those coveted clusters. Egg whites, caramel syrup, weighted trays, jam, you name it. But even when the granola does get nice and clumpy, it’s often painfully hard, crunchy enough to shred the roof of your mouth like a spoonful of dry Captain Crunch. Unexpectedly, the solution was an ingredient I’d had in my kitchen all along—buttermilk.

In granola, it provides enough moisture and acidity to truly hydrate and tenderize the oats, as well as express enough of their starch to form natural clusters. As the oatmeal bakes, the oats steam themselves as the buttermilk cooks off, turning porous and crisp. So far as I’m concerned, buttermilk granola is a culinary miracle, the light and crispy breakfast I’d been seeking all along.

Get the recipe for Crisp Homemade Granola or read about the process and testing »

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[jlcolby]

New Post has been published on http://cookingtipsguide.com/stellas-favorite-recipes-of-2017/

Stella's Favorite Recipes of 2017

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[Photographs: Vicky Wasik, unless otherwise noted]

The best part of working at Serious Eats has to be the near-constant parade of recipes that sound so awesome I can’t help but run to the kitchen and try them for myself. That means I don’t have to spend too much time wondering what dinner will be, only whether it should come from Daniel, Kenji, or Sohla.

Pressure Cooker Beef Barley Stew

In the olden days, I had to spend hours by the stovetop tending to Daniel’s beef barley soup, a labor of love that was never a bother on a lazy Sunday afternoon (it was among my favorite recipes of 2016, so I did make it quite a lot).

This year, Daniel re-invented beef barley soup for the pressure cooker, slashing the active time in half. The result is a silky, full-bodied soup with ridiculously tender chunks of beef and perfectly cooked barley, without the lengthy stove-top cooking phase, so I’m more inclined than ever to throw this dish together on a chilly winter night.

Get the recipe for Pressure Cooker Beef Barley Stew or read about the process and testing »

Oven-Dried Grapes (a.k.a. Raisins)

I’m the girl who makes homemade versions of E. L. Fudge Cookies and made-from-scratch Biscoff ice cream, so when Daniel threw down the gauntlet by making his own dang raisins, I knew I had to step up my game. DIY raisins let you mix and match different types of grapes to get just the right blend of sweet and sour, while also controlling the exact level of dehydration.

Oven-dried grapes brought so much more texture to my favorite rice pudding and took my rum raisin ice cream to a whole new level, but most of the time I love just adding them to simple salads and my morning bowl of oats.

Get the recipe for Oven-Dried Grapes or read about the process and testing »

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

[Photograph: J. Kenji López-Alt]

Kenji’s recipe is basically a laundry-list of everything I want in a dish. Tons of green vegetables? Check. Bright, lemony dressing? Check. Runny poached egg? Check. Bread crumbs so buttery and crisp they taste deep fried? CHECK. It’s recipe that’s all about letting perfect, seasonal produce truly shine, so it’ll be a long while before I can make this crispy spring vegetable salad again, but I am definitely counting down the days.

Get the recipe for Spring Vegetable Salad or read about the process and testing »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

This is another hyper-seasonal recipe I can’t wait to revisit, a simple soup that starts with a foundation of onions, leeks, carrots, celery, and garlic. From there, I can basically clear out my farmer’s market haul, loading it up with summer squash and greens, plus big cubes of stale bread (something bakers like myself will always have to contend with). This summery ribollita convinced me that I didn’t have to resign hearty stews to my fall and winter menus alone.

Get the recipe for Tuscan Ribollita or read about the process and testing »

Cheeseless Sweet Potato Quesadillas

[Photograph: J. Kenji López-Alt]

I loved this recipe on principle from the get-go because a) sweet potatoes are awesome; b) quesadillas are awesome; and c) and d), triangles taste better. Happily, the reality didn’t let me down—mashed sweet potatoes make a gooey, flavorful, and super-filling…filling for quesadillas. For me, it’s a recipe that’s as tasty as it is practical; while my cheese drawer may not always be filled with the right cheese for quesadillas, I can always count on a sweet potato or two lurking around (hey, I’m from the South). So purists, cover your ears, cos I think sweet potato quesadillas are here to stay.

Get the recipe for Cheese-Free Sweet Potato “Quesadillas” or read about the process and testing »

Cuñapes

One of the best parts of this past year was welcoming Sohla El-Waylly to the Serious Eats team. Between her background in the restaurant industry to her unabashed love for kitchen tweezers, she’s got the chops to tackle everything from tater tot casserole to cuñapes.

If a picture is worth a thousand words, this GIF is a bodice-ripper, an epic tale of seduction and desire. In the realm of recipe development, Sohla did some heavy lifting in testing plain versus fermented tapioca starch, chopped versus shredded cheese, and immediate versus delayed baking to develop the most satisfying possible recipe for cuñapes.

Get the recipe for Cuñapes or read about the process and testing »

Chaat Chex Mix

Earlier this year, Sohla broke down the basics of chaat, explaining the key herbs, spices, and techniques used in these classic, East Asian snacks—including chaat Chex mix with made from scratch chaat masala. It’s exactly the sort of salty, spicy, crunchy snack I love to keep on hand when I need a quick bite of something to counteract all the sugar in my life.

Get the recipe for Chaat Chex Mix or read about the process and testing »

Magic Bagels

I feared that launching my cookbook would keep me from making any real culinary breakthroughs this year but, contrary to my own expectations, I had quite a few exciting recipe developments in 2017. First and foremost, this was the year that I, a Kentucky native, tackled a bagel recipe that got the Serious Eats seal of approval from both Ed and Kenji—a pair of notorious bagel snobs. Even better, my so-called magic bagels stay fresh for a few days, so you don’t have to worry about making and eating them all in one go.

Get the recipe for Homemade Bagels or read about the process and testing »

Eggless Chocolate Mousse

I never set out to develop a recipe for an eggless chocolate mousse, but that’s what I stumbled into while trying to make a chocolatey version of my sweetened condensed milk. Having only ever made mousse the traditional way, with whipped eggs and melted chocolate, I was surprised at how the lack of yolks made the chocolate flavor seem all the more intense. The recipe also has some major make-ahead perks, allowing the bulk of the work to be done up to a week in advance.

Get the recipe for Eggless Chocolate Mousse or read about the process and testing »

Buttermilk Granola

I’ve struggled with granola for most of my career, trying every trick in the book to get those coveted clusters. Egg whites, caramel syrup, weighted trays, jam, you name it. But even when the granola does get nice and clumpy, it’s often painfully hard, crunchy enough to shred the roof of your mouth like a spoonful of dry Captain Crunch. Unexpectedly, the solution was an ingredient I’d had in my kitchen all along—buttermilk.

In granola, it provides enough moisture and acidity to truly hydrate and tenderize the oats, as well as express enough of their starch to form natural clusters. As the oatmeal bakes, the oats steam themselves as the buttermilk cooks off, turning porous and crisp. So far as I’m concerned, buttermilk granola is a culinary miracle, the light and crispy breakfast I’d been seeking all along.

Get the recipe for Crisp Homemade Granola or read about the process and testing »

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