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writeyouin · 3 months

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Lucifer (Hazbin Hotel) X Fem-Reader - Sinless Sinners - Chapter 3

Chapter 3 - Learning To Get Along

A/N – So, a user on A03 suggested the snake servants’ new names. It was a stroke of genius on their behalf, and I can only thank them for it.

Warnings – None.

Rating – T

MALE VERSION HERE

GN VERSION HERE

Tag-List: @xx-all-purpose-nerd-xx @sseleniaa @randomgurl2326 @22carolina08 @astrxwitch @yu-87 @clover-1767 @lil-bexie @thesimpybitch

Do you think you can manage that? Lucifer’s words hung in the air, creating an icy barrier between you.

So, Lucifer thought himself too good for low-life Sinners such as yourself. That wasn’t fair. Sinners might be in Hell for a reason, but sometimes such reasons were just fucking stupid. Heaven ought to base their entry requirements on a person’s character or strength of heart, not just their actions. You had met plenty of Sinners who were in Hell because of the most trivial shit.

There were those who liked to sleep around, but if sex positivity was a problem, then how did Heaven explain Angels like Adam, whom Charlie had told you about in excruciating detail. Lust shouldn’t have ever been considered a Sin, as long as all participants in any such carnal act were above age and consenting.

Then, there were a few murderers you knew. Granted, murder made the lines blurry, but some Sinners killed in self-defence, or only targeted others such as themselves, protecting the innocent in a very gruesome Dexter-like fashion. Were they really to be condemned? And who the fuck gave a damn about Sloth. So, some people were just bone idle, who gave a shit? Heaven apparently.

And now, the ruler of Hell was condemning those around him as well. He was supposed to care for his people, good or bad. Not to mention those who were solely created for or born in Hell, such as Imps, Hell-Hounds, or the Deadly Sins themselves; they hadn’t committed any crimes to get sent here originally – it was their home.

Your eyebrows furrowed, creating an annoyed crease along your forehead.

“No,” You told Lucifer, who stared at you incredulously.

No? Didn’t you understand the situation? He was Lucifer. King of Hell. He could destroy you with no effort spared, leaving no trace that you ever existed, and you were telling him no? He wasn’t an unreasonable guy, but how could you possibly think that being around him was a good idea? Did you respect Charlie more than you feared him? Granted, he didn’t go out much so few knew how powerful he was, but no other Sinner would dare deny him his wishes.

You saw the look he was giving you and decided to explain yourself.

“Look, I’m only here ‘cos Charlie thought it was a good idea, and if you genuinely hate me, I’ll go and you’ll never have to see me again, but you’re not even trying right now. You haven’t spoken to me. You don’t know anything about me, and frankly, I think Charlie’s right, you do need someone to talk to.”

“I don’t-” Lucifer started.

“You don’t even know why I’m down here,” You interrupted angrily, though you refrained from raising your voice. “And you don’t want to know, right? ‘Cos all of us filthy Sinners must be the same. Ooh, we squandered your gift of Free Will and now we deserve to suffer for eternity, do we? Grow up!”

Lucifer stared at you in astonishment, and you sighed, apparently not finished in your tirade, “I’m going to my room tonight, but tomorrow, I expect that you’ll at least try to tolerate me. Who knows? We might even find some common ground. We both love Charlie, don’t we?”

Lucifer didn’t know what to say to that. He certainly loved his daughter, more than anything else in the universe, but you? He still suspected that you had some kind of ulterior motive… everyone in Hell did. Yet, you had a point. He would do this for her, even if it meant he had to tolerate you.

Who were you, really?

He looked at you closely for the first time, trying to pick out some detail of who you might have been. It was even more disturbing than he previously thought. Before, he only saw a human. Now, he examined your clothes. There was little to say about the style, but your apparel was reminiscent of a Holy Animal. With the ruffled cuffs of your jacket, the way the back peaked to create the image of feathers, and the yellow ribbon that lined the white material, you looked like a dove.

Yet… Despite living in the Hazbin Hotel, Charlie had insisted that you didn’t seek redemption. Why go through the farce of dressing like an Angel then… unless? No, you couldn’t be. No Angel would dare stray from Heaven unless they were ordered to.

Lucifer held back a glower, trying to keep his emotions in check so you wouldn’t sense his thoughts. There was a possibility, though small that you had been sent by the likes of Adam to spy on Lucifer and his kin, ensuring that none of Charlie’s patrons ever found a way to the Pearly Gates.

Well, it wouldn’t take long to uncover your ruse. Lucifer had ways of telling an Angel from a Demon, and once you were asleep, he would know.

“Yeah,” Lucifer said evenly. “I love my Charlie.”

“So, you’ll try then.”

Lucifer nodded his head in consent.

“Okay, I’ll see you in the morning. Good night.”

The sentiment went unreturned as your King returned to his chambers, biding his time until you slept.

When you returned to your room, you got ready for bed. The day had been long and unusual. Honestly, you didn’t feel that you had a place in the manor, and you longed for your room in the Hotel, even if it was smaller, had a large stain on the carpet (which Nifty had named Vivienne) and an unruly infestation of roaches.

In the short time you had spent there, it had become home.

You would miss the arguing inhabitants, the energetic wake-up call from Charlie, the feeling of safety that Vaggie instilled, and the sound of Alastor’s morning and evening radio broadcasts. Yet, you hoped you might find something equally valuable in return if only Lucifer would open himself up to the possibility that you didn’t want anything from him.

After glancing out of your window, which had a balcony you could step out to if you so wished, you took in the whole of the Magne District which was the heart of Pentagram City. If you strained your eyes, you could just see the flashing neon of the Hazbin Hotel, and if you turned your gaze up… There was Heaven, out of reach yet always in sight, taunting most Sinners, yet emboldening a brave few who dared to wonder What If? What if they could change and gain admittance to a better life?

You sighed and dared not ponder further when you needed to get some sleep.

Throwing yourself on the plush bed, you got comfortable, arranging yourself how you liked, then leaning over to your bedside table, you blew out the cherry candle you had previously lit.

You rested your head atop the satin pillows, then frowned, feeling a lump beneath it. You reached under and pulled out a rubber duck, painted to look like a Hellhound-Duck hybrid. Assuming it was one of Charlie’s childhood toys, you placed it carefully atop the table; it would keep you company on your first night in a strange new place.

Lucifer waited till the late twilight hours before leaving his workshop. He transformed himself into a snake, slithering silently through the Hallways, ensuring that you wouldn’t hear him coming.

Before being cast out of Heaven, detecting an Angel would have been a simple task. He would just know, the way he now knew how to read a Demon. Yet, with you giving off little sign of Demonic energy, he now had to test if you were of Angelic origin. There were two ways he could do so. The first was by spilling your blood. Those who were born in or sent to Heaven had golden ichor instead of the oozing red or black goop of Hell-spawn and Sinners.

However, not wishing to alert you to his presence, Lucifer decided to opt for the other method.

Once he was inside your room and certain that you were in a deep slumber, he reverted to his original form, standing over you, his pupils turning to slits at the thought of a traitor in his house. If you were what he thought you to be, he would kill you immediately.

He pulled a small yellow twenty-sided stone from his pocket and baring his fangs in anger, he pressed it lightly against your skin.

Nothing happened.

Lucifer’s expression changed from one of deep-seated loathing to confusion. You weren’t from Heaven. If you were, the stone would have glowed a brilliant shade of Gold. Instead, it remained its original dull yellow.

Very well.

He would keep his word and… Tolerate you.

He left your room as quietly as he had entered it. Tomorrow, things would be different.

Lucifer didn’t sleep that night; the idea of change was terrifying.

The next morning, when Lucifer finally resigned himself to the fact that he was going to have to face you eventually, he headed downstairs, assuming that was where you were.

“JUST TRY IT!” He heard you yell. “TRY! OPEN YOUR MOUTH, DAMN IT!”

“Uh…” Was all he could think to say as he entered the kitchen and found you clinging to one of the snake cleaners he had created the previous night, in a rodeo-like fashion. The creature was trying to buck you off, with a somewhat derpy expression, probably stupidly assuming it was a game; Lucifer hadn’t bothered to instil them with much intelligence since he didn’t need them for anything more than cleaning.

“ARGH!” You grunted as you were dislodged from its back.

“What- What is this?” Lucifer asked, confused.

“Oh shit!” You cursed, embarrassed to have been caught in a less-than-dignified position. You attempted to regain a little composure by standing up, then held up a handful of wadded-up pancake.

“Do they eat?” You demanded, referring to the reptilian cleaners, “’Cos they’ve been in a picture frame their whole lives, and they must be hungry by now.”

Of all the stupid things you could have done, Lucifer couldn’t help but crack a smile, though he had the decency to hide his laugh behind a clenched fist and pass it off as a cough.

“They don’t need to.”

“Okay, but can they?”

“If they wanted to, I suppose so.”

You glared at the mushed-up pancake, “I fucking knew it. Spick, Span, eat your fucking breakfast!”

“I’m sorry, who now?” Lucifer asked.

“Well, they clean, don’t they? Spick and Span seem to fit unless you have something better to name them.”

Lucifer chuckled, a half-short-lived chuckle, but one all the same. You were more chaotic than he expected.

“Fine, if you want them to eat, you’ve got to cook in style.”

He waved his hands energetically, his outfit transforming from his usual suit to one befitting a flashy Michelin Chef. He was comfortable in the role of an entertainer as he made a dazzling display of cooking up eggs. With the flash-bang of indoor fireworks, the island counter gained a conveyor belt to transport several dishes, all perfectly presentable and giving off a delectable aroma of herbs and spices.

Eggs-benedict, frittatas, and shakshuka shot by you, closely followed by a hungry Span, though his twin was busy writhing on the conveyer belt, trying to get to his feather duster, yet doomed to chase it since he didn’t think to travel in the opposite direction so it would meet him in the middle.

The sight was memorable to say the least, even when Spick knocked the food onto the floor and his brother was left stupidly sucking on the corner of the countertop where his seemingly new favourite dish had splattered.

You couldn’t help laughing.

“See?” You struggled to get the words out, “I knew they’d like food. I’m just a shite cook.”

Lucifer gazed at his dishes proudly, even though they were no longer fit for either of your consumption.

“Hah,” You said, feeling somewhat awkward now that the moment had passed and Lucifer’s gaze was upon you, trying to figure you out. “I’ll uh, clean this up.”

“No need, leave it to Flim and Flam,” Lucifer said nonchalantly.

“You know that’s not their names.”

“Whatever. So… we’ve met, there was breakfast with a show. We done for today?”

The smile fell from your face as you realised that all of this was just another of Lucifer’s acts. Granted, he might have actually had fun with it, but it was all just in the name of claiming he had tried to be around you, and just wanted to leave as soon as possible.

“I don’t know. I was going to go into the City if you wanted to come.”

“I can’t. I have… plans.”

Lucifer’s mood soured as he thought about visiting Heaven’s embassy to set up the meeting for Charlie. He hated everything about that building. The décor was just a cruel reminder of everything Heaven had banished him from. Moreover, while the Angels had to respect his power, they didn’t respect him; their cruel words and thinly veiled insults always cut him the deepest. Not to mention how bitter he was that the balance of power was uneven. Sure, Heaven had an embassy in Hell, but there was no such building in Heaven where Demons could work to arrange meetings between Angels and him.

It would always be Lucifer going to their building, on their terms, usually at their behest.

“Plans? So, you’re setting up Charlie’s meeting today?” You guessed astutely. “You know, I’m walking that way too.”

Lucifer guessed at your game. You probably hadn’t been going in that direction at all, but this was all in the name of ‘trying’. One way or another, he would have to learn to get along with you.

“Fine. Let’s go,” He said, flicking his hand back blasély, even though he found the idea of walking the streets of Hell daunting.

It would be better if he could teleport there, but at least, by the end of the day, you would have something positive to report back to Charlie.

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najia-cooks · 5 months

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[ID: Seven yoghurt balls on a plate drizzled with olive oil. The one in the center is plain; the others are covered in mint, toasted sesame seeds, ground sumac, za'tar, crushed red chili pepper, and nigella seeds. End ID]

لبنة نباتية / Labna nabatia (Vegan labna)

Labna (with diacritics: "لَبْنَة"; in Levantine pronunciation sometimes "لَبَنَة" "labanay") is a Levantine cow's, sheep's, or goat's milk yoghurt that has been strained to remove the whey and leave the curd, giving it a taste and texture in between those of a thick, tart sour cream and a soft cheese. The removal of whey, in addition to increasing the yoghurt's tanginess and pungency, makes it easier to preserve: it will keep in burlap or cheesecloth for some time without refrigeration, and may be preserved for even longer by rolling it into balls and submerging the balls in olive oil. Labna stored in this way is called "لبنة كُرَات" ("labna kurāt") or "لبنة طابات" ("labna ṭābāt"), "labna balls." Labna may be spread on a plate, topped with olive oil and herbs, and eaten as a dip for breakfast or an appetizer; or spread on kmaj bread alongside herbs, olives, and dates to make sandwiches.

The word "labna" comes from the Arabic root ل ب ن (l b n), which derives from a Proto-West-Semitic term meaning "white," and produces words relating to milk, yoghurt, nursing, and chewing. The related term "لَبَن" ("laban"; also transliterated "leban") refers to milk in Standard Arabic, but in Levantine Arabic is more likely to refer to yoghurt; a speaker may specify "لَبَن رَائِب‎" (laban rā'ib), "curdled milk," to avoid confusion.

Labna is a much-beloved food in Palestine, with some people asserting that no Palestinian home is without a jar. Making labna tabat is, for many, a necessary preparation for the winter season. However, by the mid-2010s, the continuation of Israel's blockade of the Gaza strip, as well as Israeli military violence, had severely weakened Gaza's dairy industry to the point where almost no labna was being produced. Most of the 11 dairy processors active in Gaza in 2017 (down from 15 in 2016) only produced white cheese—though Mustafa Eid's company Khalij had recently expanded production to other forms of dairy that could be made locally with limited equipment, such as labna, yoghurt, and buttermilk.

Dairy farmers and processors pushed for this kind of innovation and self-sufficiency against deep economic disadvantage. With large swathes of Gaza's arable land rendered unusable by Israeli border policing and land mines, about 90% of farmers were forced by scarce pasture land and low fodder production to feed their herds with increasingly expensive fodder imported from Israel—dairy farmers surveyed in 2017 spent an estimated 87% of their income on fodder, which had doubled in price since 2007. Cattle were thus fed with low quantities of, or low-quality, fodder, resulting in lower milk production and lower-quality milk.

Most dairy processors were also unable to access or afford the equipment necessary to maintain, upgrade, or diversify their factories. Since 2007, Israel has tightly restricted entry into Gaza of items which they consider to have a "dual use": i.e., a potential civilian and military function. This includes medical equipment, construction materials, and agricultural equipment and machinery, and impacts everything from laboratory equipment to ensure safe food supplies to packaging and labelling equipment. Of the dairy products that Gazan farmers and processors do manage to produce, Israel's control over their export can cause huge financial losses—as when Israel prohibited the export of Palestinian dairy and meat to East Jerusalem without warning in March of 2020, costing estimated annual losses of 300 million USD.

In addition to this kind of economic manipulation, direct military violence threatens Gaza's dairy industry. Mamoun Dalloul says that his factory was accused of holding rockets and subsequently bombed in 2008, 2010, 2012, and again in 2014, resulting in repeated moves and the loss of the capability to produce yellow cheese. The Israeli military partially or totally destroyed 10 dairy processing factories, and killed almost 2,000 cows, during its 2014 invasion of Gaza, resulting in an estimated 43 million USD of damage to the dairy sector alone. Damage to cow-breeding farms in 2014 reduced the number of dairy cows to 2,600, just over half their previous number. Damage to, or destruction of, wells, water reservoirs, water tanks, and the Gaza Power Plant's fuel tank exacerbated pre-existing problems with producing cattle feed and with the transportation, processing, and refrigeration of dairy products, leading to spoiled milk that had to be disposed of. Repeated offensives made dairy processors reluctant to re-invest in equipment that could be destroyed at any time.

Israeli industry profits by making Gazan self-sufficiency untenable. Israeli goods entering Palestine are not subject to import taxes, and Israeli dairy companies are not dealing with the contaminated water, limited electricity, high costs of feed, out-of-date and expensive-to-repair equipment, and scarce land (some companies, such as Tnuva, purchase milk from farms on illegal settlements in the West Bank) with which Gazan producers must contend. The result is that the local market in Gaza is flooded with imports that are cheaper, more diverse, and of higher quality than anything that local producers can offer. Many consumers believe that Israeli products are safer to eat.

Nevertheless, Gazans continue building and rebuilding. Despite significant decreases in ice cream factories' production after the imposition of Israel's blockade in 2007, Abu Mohammad noted in 2015 that locally produced ice cream was cheaper and more varied than Israeli imports. In 2017, the amount of dairy sold in 74 shops in Gaza that was sourced locally, rather than from Israel, had increased from 10% to 60%. Ayadi Tayyiba, the region's first factory with an all-woman staff, opened in 2022; it produced cheese, yoghurt, and labna with sheep's milk from affiliated farms. However, demand for sheep's milk products has decreased in Gaza due to its higher production costs, leading the factory to supplement its supply with purchased cow's milk.

The current Israeli genocidal offensive on Gaza has caused damage of the same kind as—though to a greater extent than—previous shellings and invasions. Lack of ability to sell milk that had already been produced to factories, as well as lack of access to electricity, caused an estimated 35,000 liters of milk to spoil daily in October of 2023.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Legal's activist defense fund, and donating to Palestine Action’s bail fund.

Equipment:

A blender

A kettle or pot, to boil water

A cheesecloth or tea towel

Ingredients:

1 cup (130g) cashews (soaked, if your blender is not high-speed)

3/4 cup filtered or distilled water, boiled

1-3 vegetarian probiotic capsules (containing at least 10 billion cultures total)

A few pinches sea salt

More water, to boil

Arabic-language recipes for vegan labna use bulghur, almonds, or cashews as their base. This recipe uses cashew to achieve a smooth, creamy, non-crumbly texture, and a mild taste like that of cow's milk labna. You might try replacing half the cashews with blanched almonds for a flavor more similar to that of sheep's or goat's cheese.

Make sure your probiotic capsules contain no prebiotics, as they can interfere with the culture. The probiotic may be multi-strain, but should contain some of: Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Lactobacillus acidophilus. The number of capsules you need will depend on how many cultures each capsule is guaranteed to contain.

Instead of probiotic capsules, you can use a speciality starter culture pack intended for use in culturing vegan dairy, many of which are available online. Note that starter cultures may be packaged with small amounts of powdered milk for the bacteria to feed on, and may not be truly vegan.

If you want a mustier, goat-ier taste to your labna, try replacing the water with rejuvelac made with wheat berries.

You can also start a culture by using any other product with active cultures, such as a spoonful of vegan cultured yoghurt. If you have a lot of cultured yoghurt, you can just skip to straining that directly (step 5) to make your labna—though you won't be able to control how tangy the labna is that way.

Instructions:

This recipe works by blending together cashews and water into a smooth, creamy spread, then culturing it into yoghurt, and then straining it (the way yoghurt is strained to make labna). It's possible that you could skip the straining step by adding more cashews, or less water, to the yoghurt to obtain a thicker texture, but I have not tested the recipe this way.

1. If your blender is not high-speed, you will need to soak your cashews to soften them. Soak in filtered or distilled water for 2-4 hours at room temperature, or overnight in the fridge. Rinse them off with just-boiled water.

2. Boil several cups of water and use the just-boiled water to rinse your blender, tamper, measuring cups, the bowl you will ferment your yoghurt in, and a wooden spoon or rubber spatula to stir. Your bowl and stirring implement should be in a non-reactive material such as wood, clay, glass, or silicone.

3. Make the yoghurt. Blend cashews with 3/4 cup just-boiled water for a couple of minutes until very smooth. Transfer to your bowl and allow to cool to about skin temperature (it should feel slightly warm if dabbed on the inside of your wrist). If the mixture is too hot, it may kill the bacteria.

4. Culture the yoghurt. Open the probiotic capsules and stir the powder into the cashew paste. Cover the bowl with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in summer, or in an oven with the light on in winter.

Taste the yoghurt with a clean implement (avoid double-dipping!). Continue fermenting for another 12-24 hours, depending on how tangy you want your labna to be. A skin forming on top of the yoghurt is no problem and can be mixed back in. Discard any yoghurt that grows mold of any kind.

5. Strain the yoghurt to make labna. Place a mesh strainer in a bowl, making sure there's enough room beneath the strainer for liquid to collect at the bottom of the bowl; line the strainer with cheesecloth or a tea towel, and scoop the cultured yoghurt in. Sprinkle salt over top of the yoghurt. Fold the towel or cheesecloth back over the yoghurt, and add a small weight, such as a ceramic plate or a can of beans, on top.

You can also tie the cheesecloth into a bag around a wooden spoon and place the wooden spoon across the rim of a pitcher or other tall container to collect the whey. The draining may occur less quickly without the weight, though.

Strain in the refrigerator for 24-48 hours, depending on the desired texture. I ended up draining about 2 Tbsp of whey.

6. If not making labna balls: Put in an airtight jar, and add just enough olive oil to cover the surface of the labna. Store in the fridge for up to two months.

7. To form balls (optional): Oil your hands to form the labna into small balls and place them on a baking sheet lined with parchment paper. They may still be quite soft.

Optionally sprinkle with, or roll in, dried mint, za'tar, sesame seeds, nigella seeds (القزحة), ground sumac, or crushed red chili pepper, as desired.

Optionally, for firmer balls, lightly cover with another layer of parchment paper and then a kitchen towel, and leave in the refrigerator to dry for about a day.

Place labna balls in a clean glass jar and add olive oil to cover. Retrieve labna from the jar with a clean implement. They will last in the fridge for about a year.

#fermented #cashews #cheeses #Levantine #Palestinian #gluten free #cooking

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