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netherfeildren · 4 months

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Meet Me in the New Year

Pairing: Joel Miller x F!Reader

Summary: “We’re havin’ a baby this year,” voice boyish and shy and full of excitement and love.

You peer up at him, cheek smushed against the ball of his shoulder. “We are.”

“Ready?”

You nod, slow, pulling his head down for another kiss. “Happy New Year, Joel.”

-OR-

The New Year's Eve AU

Rating: Explicit 18+

Content Warnings: No outbreak AU; New Year's Eve AU; Devoted Joel Miller; Established Relationship; Ringing in the New Year with your baby daddy like God intended; More fucking in your childhood home shenanigans; Pregnancy sex; Needy behavior; Older man/Younger woman; Daddy kink; Unprotected PIV; Creampie; Meet me in St. Louis is the best Christmas movie ever; Breeding Kink; Pregnancy Kink; Size Difference; How does one tag fingering?; Fluff and Smut; Praise Kink; PWP

A/N: One last post for 2023, and of course, I had to do a few of my favorite things; daddy Joel, creampies and pregnancy sex, yeehaw. Here's to a new year of more of the same, but WORSE and nastier.

I should be put in prison next year probably like omg but whatever. Have fun, I love you all lots!

This is a sort of follow up to Evermore

Word Count: 2.4K

Read on AO3

Ko-fi

MEET ME IN THE NEW YEAR

“Joel, what time is it?”

He looks down at you, tender look in his eye, dragging that big hand of his through your hair. Tresses slightly sleep damp and warm at the roots and gradually growing cooler towards the ends. Your parent’s living room is dark, only the warm shine of the Christmas tree coming from the front hall peering in around the corner into the comfortable, warm den. Meet me in St. Louis plays on mute on the flatscreen, Judy Garland rushing over to give John Truett a piece of her mind on Tootie’s behalf. “Look who it is. Thought I’d lost you for the night.”

You groan, stretching your legs as far as the couch allows, knees popping hollowly, little toes splaying wide within the sweaty confines of the fuzzy Christmas socks he’d put in your stocking and which you’d been sporting for the past six days. You yawn wide, nose scrunching up at him and turning to nuzzle your face into his lap where you’ve been on and off dozing for the evening. Dinner had been so, so good, browned butter steak and baked potatoes and heirloom tomato, mozzarella salad, and you were so full and so warm and so content beyond imagining. “No… I’m awake,” you mumble against his thigh. “What time is it?”

“Almost midnight, I reckon.”

You turn to look up at him, giving him a scrunchy faced smile, “Didn’t miss it, ha. Knew it.”

“Oh, did ya?” His palm moves over the bowl of your skull to cup and squeeze the tender nape of your neck, big fingers gently kneading the fine, tight muscles there. “Gonna ring in the New Year with me, sweet girl?” Mhmm, you moan, nuzzling further against his sweats and the thick heaviness of his half hard cock.

“You’re hard, daddy,” you whisper up at him while his fingertips slip beneath the neck of your pullover, running down the notches of your spine to reach your waist. He pauses there, his hand curving over the growing swell of your bump.

He groans, head dropping onto the back of the sofa, and brings his other hand up to rub across his whiskered mouth. “Don’t fucking start.” You know it makes him crazy when you call him that, but you’d told him that you now have the excuse that he is actually going to be a daddy again, and so it’s only nothing but the truth.

You press your fingertips to your mouth, hiding away your laughing smile. Your first Christmas as a little family of three. Sarah was away with her mother this year since she’d gotten Christmas with the two of you last year, and so the two of you’d decided to come to your parents house again, like you’d done for Thanksgiving last year. You’d been here for a week now, and Joel was starting to lose patience. The lack of alone time was needling as evidenced by the now fully hard and slightly pulsing erection digging into your cheek.

He rolls his head to peer down at you, mock, chastising frown as he drags his hand over the small swell and up to your naked breast, squeezing gently. “We’ve been here too fuckin’ long.” And you moan, hiding your face against his thigh as he pinches your nipple, rolling it softly between his fingertips, thumb dragging around the sensitive puffiness of your areola. Your whole body had been, for the past several weeks, a coiled tight ball of nerves, everything swollen, everything wet, everything needing him. Like your skin knew, knew he’d been the one to do this to you, and wanted it more, wanted it again.

You squeeze your thighs together, legs shifting and sliding against each other to relieve the knot of want he’s spin, spin, spinning with his fingers plucking at your breast. He switches to the other one, hand sliding beneath the heavy weight to lift it into his palm and squeeze. You turn to look up at him now, eyes wide when you can’t control the sound of the moan he forces out of you, mouth falling open, panting. Your breasts, going all tight and hot, needing his sucking mouth. “Joel–”

“What?” He teases, pulling his hand from beneath your sweatshirt and shifting to sit you up and press you back the opposite way on the couch, crawling over you to settle between your thighs he pushes open for himself, slightly to the side and sure to not crush you. “If your father catches us,” he whispers with wet lips moving across your throat, that same hand sneaking its way back under your sweatshirt, tongue against your pulse, “he can’t be mad, sweetheart. Already fucked you full’a my baby. Damage s’already done,” he snickers, mouth latching at your carotid, pulling hard enough you know he’s purposely trying to leave a mark.

“You’re so bad,” you moan, arching up into his hand on your breast, his hot, sucking mouth. You want it on your cunt, you want that thick cock he’s rubbing against you, inside. He’s right, you’ve been at your parents house too long, too far into your first trimester to pretend at civility. You need your husband.

“Not,” he huffs, damp against your collarbone. “Gonna give it to you so good, baby.” He wedges one hand behind your neck, holding you in place, while the one fondling your breast moves down between your legs, center gusset soaked slick already, and you flush at the flutter of muscles wrapped around his jaw when he finds you pantiless beneath your soft sleep shorts. And so what? Pregnancy had made you sensitive and achy. You need to be free, you tell him with an airy laugh.

He clicks his tongue down at you, fingers slipping beneath the soft cotton to pet at the soaking wet tuft of curls with the back of his knuckles. “Pretty cunt’s all wet and hungry for me, isn’t it, baby?” And he’s all teasing grins and sparkly, self satisfied eyes as he searches gently for your clit, parting your folds to pet there slow and steady.

Uh huh, you moan, hitching your foot up higher on his back, little heel digging into the padding of muscles over his ribs to find purchase. You let your other leg slip off the couch with a dull thud, socked foot rolling up on your tip toes so that you can cant and rock your hips against his too light touch on your cunt.

“More, daddy, please,” you provoke, all breathless sighs as you roll your head in the cup of his palm, the heat of him seeping through the mantle of your messy hair, against your scalp. You feel him flex his fingers, tugging lightly at the sweaty roots, and he finally gives you more. Thumb sliding down to your weepy entrance, pressing there lightly, petting and circling, moving back up to press against your clit at the same time that he starts to feed you two fingers at once.

You groan at him, scrunching your nose, but he just clicks his tongue, tutting you into submission and silence. “Take it,” he says gentle and low. You scratch at his shoulders, slipping your fingertips under his ratty t-shirt to get at his skin, using your bracing foot to rock your hips against his palm, rough callused palm catching a little painfully at your clit. You’re going to come so fucking fast like this.

And fingers hooked forward inside of you, he jostles his hand a little, rattles your cunt so that all your wet rings loud in your parents dead silent house. “Hear how sloppy this cunt is for me?” He’s grinding his cock against your inner thigh, fat, blunt tip thrusting against the crease in your thigh over and over and you want it inside of you. You don’t care if you get caught, if someone comes down stairs. You want to soak his hand and then soak his cock and then have him carry you to bed and do it all over again.

“Yeah,” you breathe. “Gonna come.” Your lashes flutter shut as he lowers his head to bite your tit, hard and mean, over your sweatshirt, fingers fucking fast and loud, and your cunt goes tight, tight like a knot and then wet and loose and even sloppier. You’re so wet for him. Always.

Fucking Christ, he groans against your breast, sucks harder, darkening the grey cotton so that the hard tip of your nipple is left molded and obvious beneath the soaked fabric. “That’s it. Come just like that, sweet girl. You’re so fucking wet.” And he doesn't’ gentle his fingers, pressing in a little harder, palm grinding against your clit and shaking his fingers up and down inside of you so that he’s jostling another tiny, almost painful, orgasm out of you. The wet sound of your pussy is so loud and so obvious, if someone were to come down the stairs, the sound of it would be unmistakable. “Gonna soak your mother’s nice couch, and then what’ll she think of you? Everyone’s gonna know exactly what you let me do to you down here.”

You’re pretty sure that’s what gets you over the edge that second time. The thought of everyone knowing.

He nuzzles at your breast, your neck, sucking and kissing, fingers still stretching your pussy, while he makes his way up your throat, mouth against the tip of your chin, and then finally to your mouth. Kiss, slow at first, all tongue and hunger, and then soft little pecks. The corner of your mouth, the bow of your top lip, the other corner. Open, he orders, and licks behind your teeth. Bossy man. You love him.

He pets gently at your G-spot, slow and careful because he knows it’ll be too much soon, letting your slick spill out and gather in his palm, drip down his wrist. “Pretty girl,” he says real quiet, “Keeping my baby so nice and warm in this little cunt. Aren’t you?” You whine up at him, bringing your foot up off the floor, trying to toe his arm away. He clicks his tongue at you again, but finally pulls his fingers from you, wet, sucking sound as he leaves your cunt. He brings his hand up to his mouth, fingers slick sticky and sweet, shiny in the dim light and licks himself clean. You watch him as he teases you, all eyes and laughter, wrapping your fingers around his too thick, hairy wrist, not meeting around it, and holding him there as he eats your wet out of his own palm. When he’s done, his mouth is shiny and glossed in you and he presses another kiss to your lips, forces your jaw open, hinged wide and eats you like you know he wants to eat your cunt instead. Later, he says, like he can read your mind because you’re pretty sure he actually can.

When he pushes the loose waist of his sweatpants down over his erection, no underwear either, you roll your eyes at him, and tell him old men aren’t supposed to be this slutty. But at the sight of that too thick cock nestled in his neatly trimmed bed of hair, the wide root leading up to the happy trailed covered belly, you concede that easy access is highly to your benefit. And when he wedges that said thick cock inside of you by way of an answer to your brattiness, fat head stretching your well used, wet hole, he slides in way too easy because you want him way too much.

You moan open mouthed for him, and he presses your sweatshirt up over your bump, your swollen breasts, and finally gets his hot mouth on your bare nipples, teeth grazing lightly, pushing you into a higher, hotter level of desperation. You rock your hips up to meet his thrusts, close your eyes and listen to the slick sound of his cock fucking your cunt. “Lemme see this sweet belly,” he murmurs, cupping the small swell. The changes he’d incited in your body had made him a specific flavor of hungry you were going to miss when this was all over. “You’re so fucking beautiful, carrying my baby. You know that?”

And you’re all soft sighs and whimpers and his name as nothing but a moan, hitching your knees as high as you can to open yourself further to him. “Fuck, you’re gunna come again. Gettin’ tight as a fist,” he grits, hips swinging back and then forward, pelvis grinding so that he’s pressing on your clit and then pressing you into another full blown orgasm. It throbs through you, an almost unbearable heat stirring in your pelvis, walls of your cunt pulsing and milking the too thick, sometimes too big, weight of his cock inside you. It always hurts just a little and you always like it too much.

He pulls out suddenly, tiny flutters still moving through your muscles and sits back on his knees, turning you on your side and shoving your thigh up, pulling the now ruined shorts aside to line up and shove back inside. He braces his foot on the floor, one hand on the back of the couch, the other holding your thigh up and open for himself and drills down into your spasming cunt, mid orgasm, and there are tears in your eyes and you gnaw and slobber on the edge of your mother’s couch as your husband fucks you into one last orgasm. The previous one not even fully over. “Told you you’d fuckin’ take it,” he growls, balls slapping against the curve of your ass, temples shiny with sweat, throat all red and splotchy. “Fuckin’ shame I can’t knock you up again here in your parents house like I wanted to last time. We’re gonna have to try harder next time.”

“Told you, you’re so bad.” And you can barely speak as he starts to pump you full of his load, hot and thick so that you can feel it being forced out of your cunt while he continues to shove inside.

When he’s finished, cleaned you up and tucked you back into his side, both of you choosing to ignore the wet spot on the couch you’d left and agreed to plead the fifth tomorrow if anyone asks, the movie is just finishing up. Judy and her beau are finally at the World Fair together. The clock below the TV rings midnight and Joel presses a soft kiss at the tender spot behind your ear. “We’re havin’ a baby this year,” voice boyish and shy and full of excitement and love.

You peer up at him, cheek smushed against the ball of his shoulder. “We are.”

“Ready?”

You nod, slow, pulling his head down for another kiss. “Happy New Year, Joel.”

Netherfeildren's Masterlist

Updates Blog!

#vic fic #joel miller x reader #joel miller x f!reader #joel miller x you #Joel miller smut #the last of us AU #joel miller fanfiction

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poiseandprogress · 8 months

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Poise & Progess: Formulating My Meal Plan

Firstly, I am not an expert or dietician or whatever. With the help of Chat GPT I’ve compiled a list of meals and snacks that I can incorporate into a meal plan and that will allow me to reach my fitness/body goals.

I will also mention that I mainly follow a pescatarian diet but I am not entirely strict with it. I find that cutting out meats, not including seafood, works well with my body and digestive system but I don't mind a grilled chicken salad every once in a while.

So below you'll find my balanced meal plan grouped by meals.

Certainly! Here's the balanced meal plan grouped by meals, without the days specified:

Breakfast:

Scrambled eggs with spinach and tomatoes

Greek yogurt parfait with fruits

Oatmeal with bananas, nuts, and cinnamon

Whole-grain pancakes with yogurt

Whole-grain toast with scrambled eggs

Smoothie (spinach, banana, berries)

Overnight oats with almond milk

Avocado toast with fruits

Lunch:

Grilled chickpea salad with quinoa or rice

Chickpea stir-fry with noodles or rice

Lentil and vegetable soup with a roll

Spinach and feta stuffed bell peppers

Quinoa and black bean bowl

Shrimp wrap with a side salad

Tuna or chickpea salad with whole-grain bread

Snacks:

Greek yogurt with nuts and honey

Hummus with carrot and cucumber sticks

Cottage cheese with mixed berries

Apple slices with peanut butter

Handful of almonds and dried fruits

Celery sticks with almond butter

Dinner:

Baked salmon with broccoli and sweet potato

Lentil burger with mixed greens and veggies

Grilled shrimp with quinoa and veggies

Tofu stir-fry with brown rice

Grilled fish with sweet potato and asparagus

Baked fish with roasted veggies and couscous

Stuffed bell peppers with a side salad

If you'd like, you can feel free to mix and match these meal ideas to create a balanced and varied eating plan that suits your own preferences, goals, and dietary needs.

#level up journey #leveling up #black girl moodboard #black woman in luxury #feminine energy #hypergamy #luxury aesthetic #luxury lifestyle #soft life #femme fatale

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healthy-liiviing · 6 days

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Here's a Sample Meal Planning Structure:

Breakfast (300-400 calories): Greek yogurt with berries and a sprinkle of granola, oatmeal with sliced banana and nut butter, whole-wheat toast with scrambled eggs and spinach.

Lunch (400-500 calories): Tuna or chicken salad sandwich on whole-wheat bread with lettuce and tomato, lentil soup with a side salad and whole-wheat crackers, leftovers from dinner (controlled portion size).

Dinner (500-600 calories): Baked salmon with roasted vegetables and brown rice, chicken stir-fry with mixed vegetables and brown rice, vegetarian chili with a side salad and a dollop of Greek yogurt

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fattofitsure · 11 months

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Meal plan for weight loss

A well-balanced meal plan for weight loss typically includes a combination of nutrient-rich foods that are low in calories. Here's a sample meal plan to help you get started:

Breakfast:

Option 1: Veggie omelet made with egg whites or egg substitute, filled with spinach, mushrooms, and bell peppers.

Option 2: Greek yogurt topped with berries and a sprinkle of nuts or seeds.

Option 3: Whole grain toast with avocado and sliced hard-boiled eggs.

Snack:

Option 1: Apple slices with a tablespoon of almond butter.

Option 2: Carrot sticks with hummus.

Option 3: A small handful of mixed nuts.

Lunch:

Option 1: Grilled chicken or tofu salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette dressing.

Option 2: Quinoa or brown rice bowl with roasted vegetables and a lean protein source like grilled salmon or chickpeas.

Option 3: Whole grain wrap filled with lean turkey or chicken, lettuce, tomato, and mustard.

Snack:

Option 1: Low-fat cottage cheese with sliced peaches.

Option 2: Celery sticks with peanut butter.

Option 3: Greek yogurt with a drizzle of honey and a sprinkle of granola.

Dinner:

Option 1: Baked or grilled fish (such as salmon or cod) with steamed broccoli and a side of quinoa or sweet potato.

Option 2: Stir-fried tofu or lean beef with mixed vegetables (broccoli, bell peppers, snap peas) and brown rice.

Option 3: Grilled chicken breast with roasted Brussels sprouts and a small portion of whole wheat pasta.

Snack:

Option 1: Sliced cucumbers with a low-fat yogurt dip.

Option 2: Air-popped popcorn.

Option 3: Hard-boiled eggs with cherry tomatoes.

It's important to note that individual dietary needs and preferences may vary. Adjust portion sizes according to your specific calorie requirements and consult with a healthcare professional or registered dietitian for personalized advice. Additionally, remember to stay hydrated by drinking water throughout the day and listen to your body's hunger and fullness cues.

Click here to get meal plan

#weight loss #meal ideas #meal plan #meal prep #healthy meals #low calorie meals #ed meals #tw ed diet #ed di3t #weight loss tips #lose weight at home #food for weight loss #food #recipes

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najia-cooks · 7 months

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[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]

بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')

Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.

Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.

Recipe under the cut!

Patreon | Tip jar

Makes about 15 small flatbreads.

Ingredients:

For the flatbread:

1 cup (120g) bread flour

1 cup (165g) semolina flour

1/2 Tbsp active dry yeast

1 1/2 tsp kosher salt

1/2 tsp sugar

About 3/4 cups water

For the filling:

3/4 cup TVP (textured vegetable protein)

1/2 cup + 2 Tbsp water or vegetable stock

1 tsp soy sauce

1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce

1 onion (yellow or red), minced or grated

3 cloves garlic, chopped

1 Tbsp tomato paste

1/2 small green bell pepper, minced

1/2 small red bell pepper, minced

Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley

2 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground black pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

Red chili powder or hot sauce, to taste

Squeeze of lemon juice (optional)

Olive oil, to fry

You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.

Instructions:

For the flatbread:

1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.

2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.

3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.

4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.

5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.

Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.

For the filling:

1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.

2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.

4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.

To serve:

1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.

#Moroccan #cooking #vegan recipes #Moroccan food #TVP #green bell pepper #red bell pepper

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lionsongfr · 3 months

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Crystalline Gala Cuisine

Been a bit since I made a festival cuisine, and since my old ones have been circulating, I guiltily figured I should make one for the Gala before it ends. Gaolers and Tundras are both herbivores (though Gaolers also eat meat), but I headcanon that like most herbivores they will opportunistically eat fish, insects, and meat when given the chance. The dishes have a bit more mixing than the previous cuisine; in the Icefield you eat what you can and as much as you can to survive. Potato Onions are my replacement for potatos, because FR needs potatoes (and citrus and tomatoes and wheat and rice and spices).

Seeker Stew- originally a stew of necessity for traveling Seekers, it was made of dried Sea Grass, small Cragside Mussels, canned Common Minnows, Sour Elk milk, and spoiled Turnips. The dish was transformed back home, using fresh Spinach, meaty Olympia Oysters, Jumbo Shrimp, new Potato Onions, and…sour Snowfall Elk milk. Funk is flavor!

Shalefin in a Fur Coat- this uniquely named dish is a layered salad, like the layers of a Tundra fur coat. It is made of finely sliced pickled Shalefin fillets, grated Potato Onion, Gradish, and Honeycrisp Apple, and chopped hard-boiled Flecked Bushrunner eggs. The key binding ingredient is a flavorful mayonnaise made of Elk tallow, Dappled Clucker yolks, and dill.

Bear in a Cave Dumplings-a favorite of the Fae scholars of the Frozen Sanctum. It is a boiled or fried Potato Onion dumpling filled with fried Wooly Bear, Wild Onion, and Dryad's Saddle. It can be served with melted Elk milk butter and Winter’s Delight jam or a white sauce spiced with dried Dusky Mealworm and imported Golden Pepper.

Tundra Grub- a dish named after the main protein of the dish: a sausage filled with Tundra Grub meat, Longneck-grown oats, and Elk blood. The sausage is fried along with strips of Tundra Cactus before being added to an earthy brown sauce of Mycena Mushroom and Earthworms. It is typically served with an unleavened flatbread made of rye or Longneck oats, or a mash of Potato Onion.

Woodland Turkey Dinner- this was once a seasonal dish, but now is common year-round. While the star of the dinner is the roasted Woodland Turkey, the side dishes are just as essential. The most common is: Deep Sea Lobster and Jumbo Shrimp stuffing, roasted Winter Brussel Sprouts with a Superberry vinegarette, Tundra Grub and Potato Onion mash with Mycena Mushroom gravy, and Stonecorn rolls with Elk cheese and White Lace Honeybee honey. And last but not least, a Cinnamon and Honeycrisp Apple pie. A heavy dinner said to put even Sentinels to sleep!

Trunk Cheese- not actually cheese, but a cold meat dish made of fresh Bullephant Trunk (or Mammophant, though it is not as tasty). The meat of the trunk is removed and cooked in a mix of spices and Wild Onion, and then poured and set with gelatin in the skin of the trunk. Slices are cut from the trunk and served upon rye bread with strong Wild Mustard and pickled Gradish.

Edamame Soup and Pancakes- a popular yet odd combination of savory and sweet. This dish features a Chilled Edamame soup (heated of course, the chilled variety of plants grow better in the hot houses of Icefield) with large chunks of smokey Elk bacon, a sprinkle of thyme, and a dollop of Wild Mustard. The pancakes are made of nutty and mildly sweet Amaranth flour and served with Winter’s Delight jam. The soup is traditionally dished with a silver spoon, after a mighty Tundra king was poisoned by his favorite soup.

Warden’s Delight- a dessert, a snack, a spread upon rye bread, and a delight to every hatchie. It is a mix of Elk tallow, Spotted Seal or Wooly Walrus oil, fresh snow, and Winter’s Delight. As the mixture is whipped into fluffy peaks, it is traditional to sing “Warden’s Delight to fight off the night, no Shade or beast shall fill my sight. Drive away the hunger, drive away the cold, fill my belly and make me bold.”

Frozen Bouquet- flowers are rarity in the Southern Icefield, but this bouquet is made from flash-frozen flowers and fruits. After thawing they are quickly coated in a thin layer of crystalized maple syrup and then arranged into a bouquet. Often the bouquets have hidden meanings like Pretty Pink Mums for courting. Winterbelle for strength, and Wolfsbane for warning. But what every Tundra fears the most is a bouquet of Black Tulips.

Crisp Morning Cider- Vodka is life to Ice Flight, the warmth in one’s chest in a land where winter never ends. And while most drink it “neat”, when rations are low then cocktails are the answer! This drink is a common morning warmer and is a mix of White Lace Honeybee honey with hot water, Vodka, Honeycrisp Apple cider, and Cinnamon.

Boreal Brew-a tea made from the leaves of whatever green tree is available. Birch, Fir, Spruce, and Pine can all be brewed into an astringent tea with a citrus-y aftertaste. Unfortunately, Birch, Fir, and Spruce are typically harvested during Spring-Summer- but Pine is harvested during December. To help remove the bitter taste, Pine can be fermented with sugar for a week to a month (fermentation time depending on temperature) and then filtered and served as cold tea.

#Flight rising #food #FR headcanon #lore #my headcanon #Ice Flight #long post

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alloftheimaginesblog · 1 year

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Headcanons for Samwise Gamgee making his spouse meals at any chance he gets...

He knows the importance of food and never ceases to remind you about how important it is to eat. He'll always prepare you breakfast, second breakfast, lunch, snacks, supper, dinner and tea. He never judges your portion sizes or how much you eat, he loves the shape of you and if you are curvy/plus size, he adores those curves.

He's a very good chef and you are always so thankful for him and his abilities.

Obviously he uses potatoes a lot, pretty much every meal because they're so versatile.

Eggs over easy with spices and herbs and herby breakfast potato cubes and a cup of hot tea.

"Made with love for my love."

Sausages, hash browns, bacon, beans, tomato, maybe more eggs.

Sandwiches with tomato, lettuce and turkey with a side of crisps for extra crunch.

"You want more? Was it good? You liked it?"

He's not only good at cooking, baking is also a skill he has.

Pancakes with berries and cream, scones and jam and clotted cream. Pastries like croissants and chocolate or maybe ham and cheese.

Toast with cheese, beans; simple but he always serves with an award winning smile.

"Here you go, beautiful. If you want more, I'll happily get you more."

Your favourite meal he makes is a roast dinner which could consist of ham, turkey, chicken or beef, roast potatoes, yorkshire pudding, sprouts, parsnips, carrots and a hearty load of gravy on top.

Sometimes he'll make a stew; leftover meat with carrots, potatoes, onions and gravy with crusty bread to dip.

Soup of all flavours (his lentil and bacon is the best though) with buttered bread. He always makes lots during the winter.

"To keep your stomach warm."

Fish with a side salad, thick chips and mushy peas.

Pasta that you help him make for scratch with a garlicky, onion tomato sauce with meatballs or sausages or even sometimes chicken with homemade garlic bread and cheese for the top.

Dessert is always delicious too...

Rich chocolate cake with ice cream and berries.

Sticky toffee pudding - a recipe passed down through generations.

Ice cream - all and every flavour you can imagine. He'll take you on walks, find berries and wild edible flowers and make ice cream from it.

Pastry stuffed with jam, cream and chocolate.

Waffles with caramel drizzled over the top.

Fruit salad, the fruit fresh from the garden.

After dinner, he'll bring you cups of tea and water with a kiss on the forehead.

Tea with biscuits.

Hot chocolate with marshmallows and fresh whipped cream for the top.

Toast as you read your book, winding down for the evening.

Before you go to bed, he double checks that you're satisfied and happy; that you're not in need of anything else. He's impossibly kind.

#headcanon #headcanon prompt #prompt #samwise gamgee imagine #samwise gamgee #imagine #lotr #lotr imagine #lord of the rings #lord of the rings imagine #samwise x reader #sam gamgee imagine #sam gamgee

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beautyandlifestyleblog86 · 1 month

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Easy, delicious, and nutritious meal prep recipe ideas -

1. Mediterranean quinoa salad:

- Cook quinoa according to package instructions and let it cool

- Chop cucumber, cherry tomatoes, red onion, and Kalamata olives

- Mix the cooked quinoa with the chopped vegetables, crumbled feta cheese, and a dressing made with olive oil, lemon juice, garlic, and herbs like oregano and parsley

- Divide into meal prep containers and top with some grilled chicken or chickpeas for added protein

2. Thai peanut chicken bowls:

- Marinate chicken breast in a mixture of soy sauce, ginger, garlic, and peanut butter

- Grill or bake the chicken until cooked through

- Cook brown rice or quinoa

- Stir-fry a mix of vegetables like bell peppers, broccoli, and snap peas in a Thai peanut sauce

- Assemble individual portions with a base of rice or quinoa, topped with the stir-fried vegetables and sliced chicken. Garnish with chopped peanuts and cilantro.

3. Roasted vegetable and chickpea bowls:

- Roast a medley of seasonal vegetables such as sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, and pepper

- Rinse and drain canned chickpeas and toss them with olive oil and spices like cumin and smoked paprika before roasting until crispy

- Cook quinoa or couscous

- Divide the roasted vegetables and chickpeas into meal prep containers and add a scoop of the cooked grains. Drizzle with tahini dressing or balsamic glaze for extra flavor.

4. Salmon and asparagus foil packets:

- Preheat the oven to 400°F (200°C)

- Place a piece of salmon fillet on a piece of foil and season with lemon juice, garlic, dill, and salt and pepper

- Add trimmed asparagus spears to the foil packet and drizzle with olive oil

- Seal the foil packet tightly and bake in the oven for about 15-20 minutes until the salmon is cooked through

- Serve with a side of quinoa or rice and store in meal prep containers for a quick and nutritious meal option.

5. Turkey and vegetable meatloaf muffins:

- Preheat the oven to 375°F (190°C)

- In a bowl, mix ground turkey with diced vegetables like carrots, onions, and bell peppers, along with breadcrumbs, egg, and seasonings like garlic powder, basil, and oregano

- Divide the mixture into muffin tins and bake for about 20-25 minutes until cooked through

- Serve with a side of steamed green beans or roasted potatoes and store in meal prep containers for easy grab-and-go lunches or dinners.

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sniffanimal · 25 days

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Hey boss do you have an actual recipe for that gyro bowl? Or do you just cook by vibes? Literally have been thinking about that thang for a whole day, lol

So, I've cooked *similar* things from recipe but I was going off pure vibes alone, BUT I can type up what I did in a sort of recipe-esque format for you! This may not be 1:1 exactly what I cooked, but it might be close?

Recipe for Donnie's Gyro Bowl below:

Ingredience (amount of each fed 3 people in excess, so maybe 4 servings?):

1lb Ground Lamb (can be omitted for a vegetarian friendly recipe, or changed for Protein Of Choice)

2 roma tomatoes

1 cucumber

1 zucchini

2 cans of chickpeas

1 large white onion

Dill weed (I ended up having to get dry, but fresh is better!)

Pearl Couscous (1 box, was roughly 2 cups of dry couscous)

greek yogurt (1 little cup of it)

1 lemon, or a decent amount of lemon juice

white wine vinegar

feta

"tuscan seasoning blend" which seems to be mostly basil, oregano, rosemary, thyme, garlic, and fennel.

"taco seasoning" which I used mostly for its cayenne, i would have liked to use paprika and cayenne together instead of relying on taco mix

Garlic powder (again, would have liked at least minced garlic if not fresh)

onion powder

red pepper flakes

Olive oil, butter, salt, and pepper

preheat oven to 400f. Dice tomato and zucchini (keeping them separate), and halve then slice thinly the onion. Zest and halve the lemon then juice into a bowl/cup. Dice half the cucumber, then grate the other half on the medium/large size holes on a box grater (or really finely chop it into mush).

Put the diced cucumber and half the tomatoes in a bowl and add half a cup of white wine vinegar and some warm water. Add a few tsp of lemon juice, salt, pepper, and Dill. Allow to quick pickle while everything else cooks.

drain chickpeas well and mix in a bowl with olive oil and what feels like the right amount of tuscan seasoning and taco mix powder. the peas should look well coated but not like Caked with Seasoning. Toss to mix and then spread out in a single layer on a greased cookie sheet. Bake for ~25 minutes depending on your oven. They might make popping sounds while cooking, be not afraid.

Melt a little butter in a pot and then add the couscous to toast it a bit before adding the same amount in water and then a little extra, maybe 1/4 cup extra. Stir in a generous amount of garlic and onion powders and boil for uhhh a bit until all the water has been absorbed. If couscous is undercooked and all the water is absorbed then add some more and cook until done. Keep warm until ready to serve.

In another pan, melt a bit more butter then add the lamb, stirring to break it up and brown it. I added a lot of the seasonings in different amounts, and some chili pepper flakes. Once cooked through, add half the tomato to cook with it. Once the tomato is soft and the lamb is fully cooked, remove from the pan and keep warm.

To the ~juices~ from the cooked lamb in the pan, add the zucchini and onion and cook well until the zucchini is soft and charred and the onions are soft. Season with Salt, Pepper, and Dill. Add more butter or oil if you didn't have any animal fats left over from meat.

To the greek yogurt, add the shredded cucumber, some lemon juice, dill, salt, and pepper. Stir to combine and taste to see if it's balanced.

To serve, put a layer of couscous at the bottom of the bowl, followed by chickpeas, the meat mix, the cooked veggies, the cucumber tomato salad, and then tzatziki sauce. Top with crumbled feta cheese.

The dish has such a mix of great flavors and textures and temperatures and heat and cream and lemon sour and its all just really really delicious. It did take maybe 40 minutes for me to cook but was soooooo worth it new favorite thing to cook for people.

Also if you were wondering, I went to the grocery store to buy everything I needed to make it more or less and it was about $35 and fed 3-4. The real expensive parts were the dill and the lamb, so those comprised $20 of it. If you already have dill, and omit or change the meat, it's a lot cheaper. Also its 2024 and groceries are expensive as hell.

#recipes #recipe #food pics #asks #florasongs #badger rants

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