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this-is-my-main-i-follow-from · 1 month

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Chef WK, lead charcuterie specialist in Alberta Canada

Table of contents

1. Control Program Requirements for Fermented Meat Products

2. Facility and Equipment Requirements

3. Starter Culture

4. Chemical Acidification

5. Water Activity Critical Limits

6. Time and Temperature for Fermented Products

7. Fermentation Done at a Constant Temperature

8. Examples of Degree-hours at constant room temperatures

9. Fermentation Done at Different Temperatures

10. Fermentation done at Different temperatures

11. What happens if fermentation fails to hit critical limit?

12. E. coli and Salmonella Control in Fermented Sausages

13. Options for E. coli validation

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

Control Program Requirements for Fermented Meat Products

The producer must have a program in place to assess the incoming product. This program should outline specifications for the incoming ingredients. This may include criteria including receiving temperature, farm/ supplier, lot code or packed on date, species/cut etc.

2. Facility and Equipment Requirements

Equipment used in the fermentation process must be included in the operator's prerequisite control programs. These must include the following elements:

Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product.

Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1°C or less. If mercury thermometers are used, their mercury columns must be free from separations. All thermometers must be located such that they can be easily read.

Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day.

Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder.

For routine monitoring, accurate measurement electronic pH meters (± 0.05 units) should be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument as well as recommended sample preparation and testing be followed.

When the aw of a product is a critical limit set out in the HACCP plan for a meat product, accurate measurement devices must be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument be followed.

3. Starter Culture

The operator must use a CFIA approved starter culture. This includes Freeze-dried commercially available culture as well as back-slopping (use of previously successful fermented meat used to inoculate a new batch). When performing back-slopping, the operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch to initiate the fermentation process of a new batch. These must include:

The storage temperature must be maintained at 4°C or less and a pH of 5.3 or less.

Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications.

The frequency of sampling is to be adjusted according to compliance to specifications.

Any batch of inoculum which has a pH greater than 5.3 must be analysed to detect at least Staphylococcus aureus. Only upon satisfactory results will this inoculum be permitted for use in back slopping.

This can be an expensive and a time exhaustive process and is generally avoided due to food safety concerns. AHS does not allow back-slopping.

[Chef WK was in communication with the U of A to get his method, a starter mix, studied.]

4. Chemical Acidification

If product is chemically acidified by addition of citric acid, glucono-delta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. These acids are encapsulated in different coatings that melt at specific temperatures, which then release the powdered acids into the meat batter and directly chemically acidulate the protein.

Summer sausage is a very common chemically acidified product. The flavor profile tends to be monotone and lacking depth.

5. Water Activity Critical Limits

The aw may be reduced by adding solutes (salt, sugar) or removing moisture.

Approximate minimum levels of aw (if considered alone) for the growth of:

molds: 0.61 to 0.96

yeasts: 0.62 to 0.90

bacteria: 0.86 to 0.97

Clostridium botulinum: 0.95 to 0.97

Clostridium perfringens: 0.95

Enterobacteriaceae: 0.94 to 0.97

Pseudomonas fluorescens: 0.97

Salmonella: 0.92 - 0.95

Staphylococcus aureus: 0.86

parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less.

The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89.

6. Time and Temperature for Fermented Products

Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Above a critical temperature of 15.6°C, Staphylococcus aureus multiplication and toxin production can take place. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped.

Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6°C (the critical temperature for growth of Staphylococcus aureus). Degree-hours are calculated for each temperature used in the process. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained.

The operator is encouraged to measure temperatures at the surface of the product. Where this is not possible, the operator should utilize fermentation room temperatures. The degree hour calculations are based on fermentation room temperatures. Temperature and humidity should be uniform throughout the fermentation room.

A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using:

fewer than 665 degree-hours when the highest fermentation temperature is less than 33°C;

fewer than 555 degree-hours when the highest fermentation temperature is between 33° and 37°C; and

fewer than 500 degree-hours when the highest fermentation temperature is greater than 37°C.

This means that as the temperature increases, the amount of time that you have available to reach 5.3 or under is shorter. The warmer the temperature, the sharper the log growth phase of bacteria, which equates to more overshoot in lactic acid production, faster.

8. Examples of Degree-hours at constant room temperatures

Example 1:

Fermentation room temperature is a constant 26°C. It takes 55 hours for the pH to reach 5.3.

Degrees above 15.6°C: 26°C - 15.6°C = 10.4°C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4°C) x (55) = 572 degree-hours

The corresponding degree-hours limit (less than 33°C) is 665 degree-hours.

Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

Example 2:

Fermentation room temperature is a constant 35°C. It takes 40 hours for the pH to reach 5.3.

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4°C) x (40) = 776 degree-hours

The corresponding degree-hours limit (between 33 and 37°C) is 555 degree-hours.

Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit

9. Fermentation Done at Different Temperatures

When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation.

Example 1:

It takes 35 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for second 10 hours and 35°C for the final 15 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4°C) x (15) = 291 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519

The highest temperature reached = 35°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

10. Fermentation done at Different temperatures

Example 2:

It takes 38 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for the second 10 hours and 37°C for the final 18 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 37°C - 15.6°C = 21.4°C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4°C) x (18) = 385.2 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2

The highest temperature reached = 37°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)

Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit.

11. What happens if fermentation fails to hit critical limit?

What happens if the batch takes longer than degree-hours allows? For restaurant level production, it's always safer to discard the product. The toxin that Staph. Aureus produces is heat stable and cannot be cooked to deactivate. In large facilities that produce substantial batches, the operator must notify the CFIA of each case where degree-hours limits have been exceeded. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E. coli O157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes.

If the bacteriological evaluation proves that there are fewer than 104 Staphylococcus aureus per gram and that no enterotoxin or other pathogens are detected, then the product may be sold provided that it is labelled as requiring refrigeration.

In the case of a Staphylococcus aureus level higher than 104 per gram with no enterotoxin present the product may be used in the production of a cooked product but only if the heating process achieves full lethality applicable to the meat product.

In the case where Staphylococcus aureus enterotoxin is detected in the product the product must be destroyed.

12. E. coli and Salmonella Control in Fermented Sausages

Business' that manufacture fermented sausages are required to control for verotoxinogenic E. coli including E. coli O157:H7 and Salmonella when they make this type of product. This includes:

establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage;

establishments which store or handle uncooked beef on site;

Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E. coli O157:H7 in dry/semi-dry fermented sausages.

Any processed RTE product containing beef or processed in a facility that also processed beef, must be subjected to a heat treatment step to control E. coli O157:H7. Heating to an internal temperature of 71°C for 15 seconds or other treatment to achieve a 5D reduction is necessary. This is a CFIA requirement and is not negotiable.

Uncooked air dried products produced as RTE, must meet shelf stable requirements as detailed for Fermented-Dry products.

13. Options for E. coli validation

Without lab testing, the two main methods of validation are with heat treating by either low temp and a long duration, or various hotter processing temperatures for a shorter timeframe.

A challenge study to validate a process can take 1 year and over $100,000!

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. Each batch must be tested for aw and/or pH in order to verify that the critical limits are met.

Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the producer determine the aw values achieved for each product type they manufacture and for each product. Once this has been established, frequent regular checks should be made to ensure consistency. In the U.S., they rely on moisture to protein ratio and have set targets. This lab-tested value is a direct correlation of the % water to % meat protein and not aw. This gives more consistency to common names. For example, to legally call a product "jerky" it must have a MPR of 0.75:1 or lower. Remember your ABCs:

Always be compliant.

-AND-

Documentation or it didn't happen.

(tags)

Charcuterie,Fermented Meat,Food Safety,Starter Culture,Chemical Acidification,Water Activity,Fermentation Process,Degree-Hours Method,Foodborne Pathogens,Meat Processing Guidelines,Chef WK Alberta Canada,Food Industry Standards,pH Critical Limits,Thermal Processing,Food Preservation,Food Microbiology,Sausage Fermentation,Charcuterie Expertise,Fermented Meats ,Food Safety Standards,Food Processing Guidelines,Starter Cultures,Chemical Acidification,Water Activity (a_w),Critical Limits,Degree-Hours Method,Foodborne Pathogens,Meat Processing Equipment,Processing Facility Requirements,Hazard Analysis and Critical Control Points (HACCP),Food Preservation Techniques,Temperature Control,Pathogen Reduction,Food Industry Compliance,Documentation Practices,Heat Treatment,pH Control,Food Stability,Consistency in Production,Microbial Testing,Real-time Monitoring,Process Validation,Regulatory Requirements,Verotoxigenic E. coli,Lethality Standards,Product Labelling,Spoilage Prevention,Enterotoxin Detection,Shelf-Stable Products,Moisture to Protein Ratio (MPR)

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trophyhound · 3 months

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- TAGLIST:

#the dog = irl self tag #lover boy = fiance tag #hound in heat = nsfw tag #therapy session = vent tag ⤷ specific triggers will be tagged; ask me to add a tag #the mailman = asks and anons

#scrapbook = non self irl tag

#photo gallery = non irl images

#dogbrained = therian/otherkin tag

#patient chart = medical posting

#wise mind = post vent clarity

#false p(r)o(ph)et = my own writing

#wedding bells = wedding planning

#the dog #lover boy #hound in heat #therapy session #the mailman #scrapbook #photo gallery #dogbrained #patient chart #wise mind #false p(r)o(ph)et #wedding bells

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goldennika · 4 months

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Vernon went live earlier and said it was so hot in Jakarta for GDA that they didn't know how they survived doing Super + Ima + God of Music bc the members were all panting out of breath by the end of Super :((

#just watched their GDA stage and thank god none of them passed out #imagine going from below zero to 30+C with high humidity and performing intense choreo in thick black jackets AND flames onstage??#i remember getting floor seats for A:SM in Osaka and was easily 20ft away from the extended stage but i STILL felt the heat 😵‍💫#i hope they'll have time to adjust to the climate for their PH stop this weekend :((#and their venue is outdoors too 😵‍💫#seventeen #2024 gda #golden disc awards

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greenphs · 10 months

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If you are looking for Boiler Installation in Clapham or Boiler Repair in Wandsworth then Green Plumbers & Heating Services Ltd GPHs has a team of Central Heating Engineers in Balham who can solve your problems around Clapham and Wandsworth.

#heating engineers clapham #plumbing services wandsworth #boiler installation wandsworth #emergency plumbers #central heating repairs wandsworth #green phs

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pharmaguidelines · 2 years

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Method of Sterilisation - Dry Heat Sterilisation

Method of Sterilisation – Dry Heat Sterilisation

Dry Heat Steriliser Principle Dry heat sterilisation is a terminal sterilisation method based on the transfer of heat to the articles to be sterilised. Heat may be transferred by means of convection, radiation or direct transfer. Equipment Dry heat sterilisation is carried out in an oven with forced air circulation or using other equipment specifically designed for this purpose, e.g. a…

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#Heat Dry Sterilisation #method of sterilisation #Ph. Eur 5.1.1 #Ph. Eur. General Chapters #Ph. Eur. General Chapters 5.1.1

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spideesenses · 9 months

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Heat → Miguel O’Hara

pairing: miguel o’hara x afab!reader

warnings: smut! MDNI! there’s no piv, just dry (wet) hmping. dom!miguel. panty fcking. light degrading. mentions of menstrual cycle.

prompt: Miguel doesn’t take his rapture serum, letting his more animalistic tendencies surface.

note: this has been my brainrot for several days now bc my bf did it to me and i😵‍💫 please practice safe & clean sex! you can mess up your pH balance especially with something like this, so please make sure you know the proper aftercare. love u

He could smell you. The scent of your wet slick between your thighs sent him in a frenzy, not to mention that you were ovulating. So this intense wave of horniness would hit you randomly. You’d been trying so hard to concentrate on the mission report that Jess was delivering, squeezing your thighs to gain some friction.

As Jess wrapped up the mission report, Miguel dismissed everyone. Everyone except for you. A wave of panic shot through you. You knew there was better choices to be made during the mission, but was it worth getting reprimanded for?

“What is this about?” you spoke softly, stepping forward. The release of your tightened thighs only released the scent of your dripping pussy even more so. As you stepped closer, the scent filled his nostrils and he had to stop his eyes from rolling back.

“You were helping Lyla reproduce my rampage serum earlier this week.” Miguel finally spoke after what seemed like an eternity. He wasn’t asking, he was stating the fact. So you were unsure what he wanted from you.

“Yeah, you had me stay back from a mission because I was feeling unwell.” you period was so crippling that day. You still wanted to make an impact so you asked Miguel for an alternative project to work on. “Is there a problem?”

The question made him chuckle dryly. You felt her pulse at the sound. That, you couldn’t help. He turned giving you what seemed like a grin. A sadistic grin.

“When you updated the inventory,” he waved his hand and a computer monitor came up. Video footage of you storing 6 vials into his cabinet pulled up. You had turned in your rolling chair to lean over as you went to fill out the fields on the computer.

Your name

The date

The serums you were making updates to

The quantity

You squinted your eyes at the footage. Oh. Seemingly enough, you had fatfingered an extra number on the file and saved it carelessly before exiting the lab.

“I was under the impression that I had another 10 vials to last me before I had to make more. I actually would have asked you to assist me in that again, but because of your mistake,” he swiped his hand again, making the video feed disappear and taking a step closer to you, making you instinctively back up. “I am all out.” he wasted no time grabbing you by the neck, forcing you to look up at him. “Do you understand what that means cariño?”

“I’m sorry,” you blurted out, wincing as his grip on your throat tightened. You reached up to grab his wrist, giving it a squeeze.

He ignored your apology. “And while Lyla is scrambling to make a new batch, I have sit here and smell you.” if his teeth wasn’t dripping with venom, his voice was. This didn’t help your problem. You could feel the wetness collecting at the crotch of your suit. The way he was manhandling you? Scolding you as a means to humiliate you? He took a whiff of the air once more, blinking a few times before narrowing his eyes at you. “Is this- Are you getting aroused by this?” you didn’t have to answer, he could smell it.

Due to his lack of rampage, his senses seemed to have heightened. He was more aware, he had to be. He was like an animal released in the wild with no limits to his terrain.

He needed you just as much as you needed him. He’d take you as quickly as he could, oh but he knew it would take patience. As mean and broody as he was, he was still a gentleman, when he wanted to be. Images of you being manhandled, moaning with him touching every inch of your body. He blinked a few times realizing you were using your powers on him. You could project thoughts into ones mind.

“Tell me to stop, and I’ll stop.” he nuzzled his face into your neck, peppering kisses there. Miguel teasingly dragged his fangs against the soft skin at your neck, making you whimper.

“Don’t stop,” you huffed out. Your sexual frustrations were agonizing, body heating up quickly as your dripping slick grew warmer. The sounds that were coming from you reminded Miguel of the sounds that a prey would make when it was caught. The primal instinct was to bite you, mark you as his territory.

A sweet little moan escaped passed your lips. Miguel looked down and seen your thumbs caressing your nipple through your suit. He could see the hardened mound, how painful it looked. The thought of you pleasuring yourself underneath him would have been more than okay… if he wasn’t feeling territorial.

Miguel flicked your hand away, grasping your breast in his free hand, his other still tightly around your throat. He palmed over your sensitive bud, the feeling of a more calloused hand over your boob feeling sensational. You didn’t care how needy your mewls had sounded, you were unbelievably turned on out of your mind. Whatever he was willing to give you, you would take. The moans falling passed your lips were caught with his.

You would occasionally buck your hips into his, emitting a growl as he lightly bit your bottom lip. You needed friction. Anything to relieve the growing pain. With control, you bucked your hips slowly, making sure to drag the pool of wetness onto his suit. You’d let out a breathless ‘heh’ as you felt him through his suit.

Oh and he could feel you alright. The one stroke alone had left a wet on his suit. He quickly commanded for his suit to disappear and he was suddenly bare in front of you.

He was mouthwateringly gorgeous. His chiseled chest through his suit was a masterpiece. And now that it was bare right in front of you? He looked too delicious to be consumed. His waist was slim in comparison to his chest, yet bulky and defined. His happy trail lead down to something that you would consider very happy to see you. It wasn’t just the girth that intimidated you, it was the length as well. How the hell was he going to fit that in you without breaking you or tearing you in half?

He wasted no time in tearing at the crotch of your suit.

“Hey!” you whined. You’d made your own suit. You were actually one of the only spider people without an upgraded suit. The first version of your suit was your now ruined suit.

“I’ll program you another suit princesa,” he panted, gasping as your silky red underwear came into view. Though the wet patch of your underwear presented a more maroon color. He lifted you up on his desk, pushing his keyboard and mouse off in the process. He bent down, taking a whiff of your clothed, soaked pussy.

His eyes glossed over crimson. Miguel wasn’t even sure if he had ever been this aroused before. Maybe it was because he couldn’t remember a damn day where he was out of his serum. He pressed your lips together in a hard kiss, jerking his hips forward so the leaky tip of his cock would press against your puffy clit.

“M’gonna fuck you with your panties on,” he mumbled against your lips. He guided his cock underneath your panties, collecting the wetness from your crying pussy. The tightness of your underwear was enough to keep his cock firmly pressed against your slit.

You bucked your hips eagerly, whimpering as the feeling of his cock against your pussy stimulated the most sensitive part of you. He switched hands; one resumed its position at the base of your neck, pinning you down on his desk and the other held your thigh as it was hiked over his hip.

Miguel rutted his hips, letting out a sigh of relief. Although it wasn’t the inside of your plush, wet heat, this would do. The scent of you enveloped him and he could only imagine what your velvety walls would feel like fluttering around him.

“More, please.” you begged, tears brimming your eyes as you could feel yourself wanting more than just the slow rolling of the hips.

“Oh,” Miguel pursed his lips, looking down at you. “Look at you so desperate for my cock.” he was talking down on you again, making your jaw fall slack as he slowly picked up the pace, stimulating your clitoris a little more.

The sounds that were coming from the underside of his cock rubbing against your wet slit were pornographic almost. Slosh, slosh, slosh. If he could drown in your puddles of wetness, he’d be all in you every second of everyday.

“Cock hungry and I haven’t even been inside of you,” he coo’d. He drew his hips back, the tip of his cock slipping past your folds. Miguel’s eyes locked onto yours as he gently prodded past your pussy lips.

At this point, it was like you were the animal. Bucking your hips in desperation, tears spilling from your eyes as you pleaded - as you begged him to break you. He could take you however he wanted, he could make it hurt, you just needed him.

“You’re gonna shut up and take what I give you, like the slut you are. Do you understand me?” his voice was stern enough to pull you from your cock drunk state. You nodded your head. “Use your words, princesa.”

“Yes.”

“Yes, what?”

“Yes sir,” you answered before he shoved his fingers into your mouth, to which you suckled on with joy.

“That’s my good girl,” he gave you positive reinforcement. Slowly begin to move his hips again, only this time he had his thumb placed on top of the fabric of your panties, so he could keep the placement of his cock over your clit.

His pace was unforgiving. The sound of you begging so desperately for his cock echoing. The image of you crying over not being fucked was glued to the back of his eyelids. You were so cock drunk already, it made him wonder how long you’d been thinking about him fucking you.

Images of you fucking yourself with your fingers, free hand pinching your nipple while moaning his name popped up in his head. Here you were, projecting images into his head once more. As he’s fucking you through your panties, he can feel the grip of your mouth releasing his fingers. Your mouth was ajar as he pistoned his hips against yours, your moans and his grunts filling the room.

“Fuck, Miguel,” you moaned, your hand capturing your breast. “Please, can I come?”

How obedient. Still asking him permission after he told you to take whatever it was he was giving. How much were you wrapped around his finger?

“Yeah baby, you can come. Come for me,” he leaned over, mumbling into your ear, his teeth grazing over the shell of your ear. “Come on, be a good girl for me.” hearing that made you whimper in his ear as you released the knot that was forming in your stomach.

“Fuu-“ you whined, arching your back against him. Your walls clenched around nothing, wishing you could milk him for every drop. You felt your body convulse as euphoria took over you, your cheeks flushed red as your legs shook around Miguel. He could feel your hard nipples on his bare chest. In the frenzy you were in, he had no idea how you were even coherent enough to reach down between you two. Your hand kept his cock in place while your thumb circled around his sensitive tip.

His eyes rolled to the back of his head. He imagined the softness of your hands being as soft as you were on the inside as he pounded you. His hips began to stammer as he released his load into your panties, with a guttural moan. His hips slowed and he rested his forehead against yours.

You could feel how heavy your panties were. They were slicked down from the wetness of your pussy, and now they were filled with Miguel’s cum.

“Fuck, you’re going to be the death of me,” Miguel muttered.

“Huh?” he heard Jess’ voice in confusion.

He blinked and suddenly Jess, Peter, and you surrounded him. Just as you did during the mission report. Jess and Peter were confused to say the least, but not you.

Your smug grin confirmed Miguel’s thoughts. You had been using your powers to project your sexual fantasies in his head.

“Ay coño,” he whispered under his breath. “I’m gonna fucking kill her.”

#someone tell my bf to dick me down pls i beg #miguel o’hara smut #miguel o’hara x reader #atsv miguel #alia writes

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gatheringbones · 2 years

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[“Reading their obituaries, I learned that they were as old as ninety-two and as young as forty-eight. One was an “accidental florist,” one a “voracious reader,” another a “skilled baker” and “serious cook.” There was a landscaper, a painter and woodworker, a beekeeper and dog trainer. One taught creative writing to homeless youth, one had a thirty-year career in law enforcement. One man, Ernie Brooks, helped to establish the field of underwater photography and was known as the Ansel Adams of the sea.

Each of their bodies was placed inside an eight-foot-long steel cylinder called a “vessel,” along with wood chips, alfalfa, and straw. Over the next thirty days, the Recompose staff monitored the moisture, heat, and pH levels inside the vessels, occasionally rotating them, until the bodies transformed into soil. The soil was then transferred to curing bins, where it remained for two weeks before being tested for toxins and cleared for pickup.

Half of the NOR soil would wind up in a forest on Bells Mountain, in southwestern Washington, near the Oregon border. A composted body produces approximately one cubic yard of soil, which can fill a truck bed and weigh upwards of 1,500 pounds. For many surviving relatives—apartment dwellers, for example—taking home such a large quantity of soil is unrealistic, so Recompose offers them the option to donate it to the mountain, where it’s used to fertilize trees and repair land degraded by logging.

But Amigo Bob was a farmer, so Jenifer rented a U-Haul and brought the whole cubic yard of him home. She turned the trip into a kind of pilgrimage, stopping to visit loved ones and the headwaters of their favorite rivers. Over the next few months, their farmer friends came by and filled small containers with the soil to use on their own land. Jenifer used some to plant a cherry tree.

I asked her what it was like to have her husband home again, piled up in her driveway.

“Well, it’s compost,” she told me. “It’s still precious because it was his body. But it’s also compost.”]

#wasteland radio

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kuromiiyuuu · 4 months

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"Are you flirting with me?" jjk characters.

-how jjk men flirt with their crushes.

toji, nanami, satoru, and sukuna (f).

genre! | warnings. fluff and maybe mentions of fucking! + none, except swearing.

note. i guess im back in tumblr again, be nice to me it's been a long time :(. also not proofread cause it's midnight here in ph, im tired.

Toji.

•This man most certainly knows how to flirt, flirt. Like I'm saying this man has natural rizz.

•He has a lot to say.

•And he's hot, he knows that so he mainly uses that to his advantage, and God is it hot insufferable.

•He flirts by using his charms, mostly his facial expressions and he carries himself by his body language and words.

•And damn he's good with it, he's great at it.

•He knows just by the wink of his deadly eyes he'd have you in the palm of his hand just like that.

"I missed you, doll." His deep grouchy voice basically whispers, his hot breath basically fanning your face. Yeah, he was indeed that close to you, and just like that you felt heat rising up to your cheeks in an instant, "Did you miss me?"

It took you some time to find the right words to say back to the ebony haired man in front of you, his figure basically towered you. His eyes looking down at you with some sort of a demure way.

"Why would I miss you, toji?" you query his statement.

The scarred man then brings his large calloused hands up to your neck and touching the side of it. his thumb was caressing your cheeks under his skin. the tip of his fingers were basically at the back of your neck, the hair at the back of your neck by and large stood up.

He licks his lips, "why wouldn't you?"

Nanami.

•he's a sly one.

•he's not verbal in flirting, he's more on the physical side but with your full consent of course.

•he knows his limits, but it's the fact that his touches sets your skin ablaze tells a story that you maybe feel the same way for him.

•he knows he's not good with words, but action he can be justify on, like; a hand on your waist, a tuck behind your ear, a pat on the head, and more!

•the mans know how to hold a woman fr.

•despite his undeniable overwhelming strength, but if it's you hes taking a hold of, it's like he's holding the most fragile thing in the entire universe.

"nanami, good to see you." you exclaim with a smile whilst the blone entered the elevator with you, he settles himself beside you. the elevator door then closes, "having a good day?"

"yes, indeed." he answers coldly, his head turns to you and his fox-like eyes stare right into yours, your breath was caught in your throat just like that, just by his stare it was already enough to have you by the throat. "though, I am tired."

"oh really? then you should take a rest." you advice him, you were so caring, you were such a sweet thing weren't you? always minding people's business in a good way, always telling them what's good and bad for them. that's exactly why nanami took a liking of you.

the blonde workaholic walks closer to you, closing the distance between the two of you in an instant as your chest touches against each other. you were caught off guard by the sudden bold movement, "nanami?" you tried to call for him, trying to make up the words to ask him what was he doing.

he dared not to touch you without your permission, "may I?" with a hum of agreement from you, his hands instantly went tothe sides of your waist as he brings your torso closer to his, you yelped quietly at the sudden force. it took you some time before coming up with the conclusion, nanami was flirting with you inside the elevator without a doubt.

Satoru.

•Now this man. he's just loud.

•if nanami is bad with words, this man is a different topic.

•he knows lots of things.

•he uses this to his advantage when he takes a liking of someone, showers them with praises or just being annoying to grab their attention.

•he's the og lover boy, it doesn't matter if he means it, his words are always so enduring, it can just capture a womans smile in an instant.

•he definitely knows what he's doing.

you were just enjoying yourself in the comfortness of your peaceful office, "good morning, baby!"

"get out, satoru." you bite, wanting nothing more than to just have a hour or two for yourself, but this man, this silver porcupine would always find himself tangled up in your time. "and stop calling me that." you tell him once more, satoru sighs dramatically before taking a seat right on the table of your office which was in front of you.

"like what, baby?" he made sure to emphasize the pet name and it makes you look up at him with your right eye basically twitching, "don't be so uptight, I know you love it."

"w...what." that single word was the only thing that got out of your lips, "struggling to find the words pretty?" satoru brings his face closer to you after he gets himself off of your table and walked over to you, he was now basically looking down at you. just imagine the damn height difference, by now you stood up from your seat, "just date me already."

Sukuna.

•now this man ughhhhh i have such a big fat crush on this man.

•anywhooo, i think sukuna is more on being the bold type of flirt, like he'll definitely say something that comes to mind, and do whatever he wants when he feels like it.

•he wants his feelings to he obvious, and whats the point of being a pussy anyway, that what he thinks.

•he's charming and of course he knows that, and he definitely knrw how to handle his words and actions.

•i can give up everything just for him to fuck me literally.

"you know what I'm capable of." his voice was deep and was basically warning you, "yet here you are, spending the night with me." you didn't know really, everyone had this impression of sukuna being a bully, they weren't wrong actually. but to you, he was different. but in all honesty, he was just differentin your eyes because he treated you differently than most others, and that eas because he liked you.

"I don't mind it, suki." you tell him, he basically groans mentally at the way you say that nickname of his, he grabs your chin to make you look up at him, his read eyes piercing right into your soul. you were just so clueless huh, you were so fucking oblivious of ehat you were doing to him, "such a good little girl are you huh doll." he had feelings for you and you were kind of stupid about it, you thought sukuna was like that to most people but... you failed to be a smart ass.

heat rose up your cheeks instantly at his words and the mere inches between the two of you, "you've got a thing for me girl, it's apparent."

notes ii. im not confident about this one, i could've done better.

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