#i do like parsley tho

[milkweedman]

Couple of parsley and oat boules plus the start of a corn chowder. One of the boules will be garlic bread-ified for dinner :3

#that was a whole bunch of parsley i put in there... hopefully not too much #i have a ton and its slowly wilting so im kind of just throwing it in everything. not in the soup tho ! #food #baking #cooking #also idk how it looks om computer screens but yes they are a bit pale... they werent getting much color in the oven #my justification is that this way once theyve been turned into garlic bread the crust will finish cooking in the oven ? #idk. i am feeling very spacy today. again. so im just glad to have like dinner going at all #i think the spaciness recently because i keep forgetting to eat and also feel sick when i do #normal brain that wants to not feel like shit is constantly whacking me on the head like Hey Eat A Snack Idiot ! or maybe even a meal ! #meanwhile the putrid remains of my ED brain are very stoutly refusing to eat and glad im not eating and feeling sick instead #it is. unfortunate. #disordered eating mention

[capfalcon]

spent the day crocheting and making soup i am valiantly trying to ignore the 80 degree weather and pretend that it is fall

#fall in the desert. #also no i do not normally use bowties for my chicken noodle soup but for some reason the store had zero egg noodles #and i thought this would be cute #it was 8/10 cute and good #takes too long to fuckin boil tho #also i make my soups so peppery that they genuinely burn #i finish my bowl and im like hm. why am i coughing #i love it tho #jordan rambles #food #also i used fresh parsley and i can confirm. it makes 0 difference. #literally no difference. if anything i think its more mild #i honestly think its about aesthetics #like do u want the bright green or the dried herb color

[cascadianights]

Me in November, wearing a tank top and muddy jeans, scattering seeds across my garden beds: we can beat this we can beat this we can beat this (winter depression)

#we had a cold snap but its been pretty warm #rainy but in the 50s and not getting below freezing at night #we'll see how the seeds do they got wet and were already old so i was like here we go #bed full of carrots #carrots and parsley scare me tho bc they look enough like hemlock to make my anxiety go off #even tho due to that same anxiety i religiously remove all hemlock from the yard for the dogs and kids and know it intimately #ooh i also finally got my garlic and potatoes in the ground #gotta plant more #throw some rye seed out there maybe just all around

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

#food #pasta #spinach #spinach pasta #recipe #my recipe #cooking #easy meals #its rly easy and tasty... and its easier to eat spinach this way lmao #if u dont want to eat the whole spinach pieces blend all the spinach w the sauce #its rly delicious... ive eaten this for the past 3 meals to use up my leftover pasta #and its so good... #if u added basil leaves too thatd basically be pesto... #i dont have basil rn tho #i like this bc it reminds me of that peruvian dish that i rly like... what was it called? #green noodles... #*googles* tallarines verdes... i should try actually making that sometime its prob not much harder #but for now i rly like this recipe and wanted to share... success...

[anton-luvr]

hiiiiii!! if you don’t mind could you write about ex boyfriend!anton who gets jealous of wonbin because he keeps making fem!reader laugh (they are having a staycation tgt after finishing finals). wonbin and her are currently cooking dinner at the kitchen while anton just sits on the sofa with the other friends (could be anyone tho). they look very close and comfortable with each other so anton chooses to go out to get some fresh air. he eventually decided to swim as it might help him to calm down a bit. not long after that, she comes to him to tell him that the dinner is ready but it turns out differently (anton drags her into pool with him lol and they have a long overdue convo there.)

thank youuuu no pressure tho ❤️❤️❤️

# ALWAYS WAIT FOR YOU.

𖦹 ex bf!anton x fem!reader | fluff & angst 𖦹 note ; im so sorry anon i felt like this could be better but my brain is just not.. braining. IM SORRY I HOPE YOU LIKE IT + reqs closing soon!!

"Here comes the choo choo train!" Wonbin coos, steering a spoon full of mashed potatoes towards you.

"Stop it!" you shriek, laughing as you whack his arm away from you. "I hate potatoes!"

Wonbin giggles, setting the spoon back into the pot.

"You didn't seem to hate potatoes when we were at the dining hall the other day," he jokes, poking you in the shoulder playfully.

You click your tongue, stepping away to look for parsley. "It was free food, 'Bin," you reason. "Who doesn't like free food?"

The glass jar of green herbs catches your attention, resting on the top shelf of the cupboard.

"Can you help me get the parsley? It's up there." you ask, tugging at his jacket.

"What would you do without me?" Wonbin laughs, ruffling your hair before easily reaching up for the jar.

Anton wonders the same thing as he watches the entire thing from the living room, shifting uncomfortably on the sofa.

The wound of your breakup from several weeks ago was still fresh, even though he was the one who called it quits.

Just because of one stupid misunderstanding over you coming home late, everything had blown out of proportion.

Amongst the tired shouting, confusing accusations, and tears shed, Anton had called it off in the heat of the moment.

He was really regretting it as he continued eyeing the both of you.

Did you really need to be so affectionate while making dinner?

Were mashed potatoes even that funny?

Why did you seem so much happier with Wonbin than you had been with him?

He feels his head spin from the jealousy and anger bubbling in his chest, and he stands up abruptly.

"I'm going out," the Boston-born boy mumbles. "Gonna get some fresh air."

Your other friends, Eunseok and Sohee, hum in response; they were too busy playing the PS4 to notice the discomfort in Anton's voice.

Frustrated, Anton ran his hands through his hair as he sat down by the pool.

How could he mess up so badly?

His mind mapped out a million different scenarios if he hadn't broken up with you, plagiarizing the poor boy's mind. If only he had just communicated with you.

"God, I hate this." he mumbles to himself.

Shaking his head, Anton yanks his tank top off and tosses it aside. Maybe a quick swim would help him clear his mind.

The serenity of the water calmed the thoughts in his head, and Anton tried to logically think of a way to solve the issue.

Maybe he could just talk to you? But if so, when and where? What was he even going to say?

Anton barely got to think of anything else when he heard someone calling for him.

"Hey, dinner's gonna be ready soon," you say, standing close by the pool. "Do you wanna go take a shower first?"

He grips on to the end of the pool, supporting his body as he caught his breath and stared at you.

"Are you okay?" you asked slowly, feeling flustered by his all-too-familiar stare.

Without another word, Anton pulls you right into the water with him.

"What are you doing?" you spluttered when you resurfaced, wiping the water off your face.

"I need to talk to you about something," Anton pleaded, his hands holding onto your waist.

"But here? Right before dinner?" you questioned, dumbfounded.

He nods, praying that you'd stay.

"Okay, fine. But make it quick." you mumble.

Anton feels his hands clam up as he clears his throat. He can't mess this up.

"Well, I'm... sorry." he mumbles, voice closing up.

A tense moment of silence passes by, only interrupted by the sound of water sloshing around as you treaded in the pool.

"That's all you have to say?" you ask. "Because if that's all, then I'm gonna head back inside."

"N-No, there's more." he hurriedly assures you.

Staring at him as if to say 'go on', Anton gulps.

"This is all my fault. I didn't mean to shout at you and accuse you of those things that night, I was just... I was worried. And jealous. And scared. I know it makes me sound like a shit person, and I kind of am a shit person, but I really didn't mean it." he starts.

"I didn't mean to break up with you, I was just so stupidly scared that you were out with someone else. I should've listened to you and given you a chance to explain your side of the story, and I'm just.. I'm just so sorry, Y/N. This is all my fault."

Tears start rolling down his cheeks, but he doesn't let that stop him.

"If you've already moved on and you're interested in... someone else, then I won't interfere," he sniffles. "But if you're not, then can we get back together?" he asks, so quiet that you can barely hear him.

Anton's hands slip into yours, and he holds on to them tightly. "I promise I'll change. I'll be the best boyfriend that you deserve."

His eyes gaze into yours sincerely, sparkly with tears and vulnerability.

"Anton, I don't know." you sigh.

"I'm not interested in anyone else right now, but you really hurt me that night." you whisper, voice laced with pain.

"Like, why would you even think I was out cheating on you? Don't you know that I love you too much to even think of doing that?"

Anton feels his heart shatter into a million pieces at your words, guilt crashing down even heavier on him.

"I know, I'm so sorry." he mumbles, hiding his face in his hands. "But can you give me another chance?"

If this was with any of your other ex-boyfriends, you'd say no immediately and shove them away, but Anton was different.

He was the only one who actually treated you right; giving you his jacket when you're cold, trying his best to cook your favorite meals for you even if it's two in the morning, and helping you study when you couldn't understand a single question.

But of course, he wasn't perfect. He was still human after all.

And deep down, a part of you really wanted to stay and love him more, working together through his flaws to make the best out of your relationship.

So you sigh, gently cupping his face.

"Okay, I'll give you another chance." you whisper, smiling softly. Anton bursts into tears as he throws himself around you, wrapping his arms around you tightly.

"Thank you," he repeats over and over again, pressing kisses all over your face.

You laugh at his sudden outburst of affection, gently pushing him away. "Okay, now let's go eat dinner first before we starve in this pool."

Anton nods, and with lightning speed, he's out of the pool and helping you out too. He grabs the tank top he had tossed aside earlier and drapes it around you as a towel. Then with one easy lift, he picks you up in bridal style.

"Thank you so much," he sighs, pressing another kiss to your cheek. "I love you."

"I love you too." you giggle.

With that, Anton carries the both of you inside, ignoring the surprised shouts coming from your friends as he rushes you into his room, both of you laughing and squealing.

You grunt when he drops you onto the bed, still laughing.

Anton beams, loving the sound of your laughter and swearing to himself to never make you unhappy again.

"Alright, I'll go shower and then you can shower, and we'll go eat dinner." you chirp, getting up.

A mischievous light sparks in Anton's eyes. "Why not we shower together? We can save time and water that way, you know." he suggests, smirking.

You scoff at the boy, chuckling. "Since when were you so concerned about the environment?" you teased, knowing what his true intentions were.

"You just stay out here and wait, I'll be done real quick." you scolded lightly.

Anton smiles, nodding readily.

He'll always wait for you.

© anton-luvr, 2023.

#riize #riize anton #riize fics #riize fluff #riize icons #riize angst #kpop fics #kpop fluff #riize eunseok #riize seunghan #riize sohee #riize sungchan #riize shotaro #riize wonbin

[psalacanthea]

Vegetarian Pot Pie

hey whats up i made this for my friends and they said it was good, so I decided to write the recipe down while i still remember it (for once in my life), so I can make it again. I will share it with you.

This is rich, filling, delicious, but doesn't just taste like a sad chicken pot pie with no chicken. This is a proper vegetarian dish, and perfect for winter. Extremely cozy and nice. If u need something to make for Christmas but don't want to work all day, this is for you.

It does not have peas because I'm not a fucking MONSTER

...

Ingredients:

1 leek

1 sweet potato (I used white sweet potato, orange are too sugary for me)

1 large russet potato or 2 small-medium

1 large carrot or 2 small-medium

1 large parsnip

mushrooms of choice (i used pre-sliced baby bellas)

2 decent-sized cloves of garlic

sage

rosemary

thyme

parsley

cream (milk or a milk sub is ok too but it won't be as rich)

3 tbsp butter

3 tbsp ap flour

1 carton (or 2 cans) vegetable stock

white wine (i used chard but any other non-sweet white like a pinot grig would be ok. just no sweet whites, the root veggies are plenty sweet)

s&p

store-bought pie crusts (if you like suffering make it yourself!)

utensils:

1 pie pan

1 small pot

Strainer (you can use a slotted spoon to remove stuff if you don't have [or let it cool and use your fingers])

1 lg. saucepan

Knife

Spatula or Big Spoon

(steps below cut)

To begin you're going to want to enhance your vegetable stock-- store-bought veggie stock is boring and often too tomatoey, we want to mitigate that. Veggie broth doesn't have to taste dull!

Separate leek greens from whites. If your leek is pretty stumpy, you can use 2.

In a small pot at medium-high heat, sear the leek greens on both sides, and sautee 1-2 mushroom, sliced. Once the leek greens have been browned in spots, add 3/4ths cup white wine or so (you can eyeball it). Simmer until all the alcohol smell is gone from the wine (won't take long.)

If you feel inclined, you can also add any carrot/parsnip tops you might have trimmed off, to save waste. Keep in mind that these are both sweet vegetables, though, and that might change the flavor a little. Carrot greens tho would add a nice bit of freshness, and would be a fine sub for parsley.

Add vegetable stock, a sprig of thyme, rosemary, sage, and parsley (you can tie them together w/kitchen twine to make a bouquet garni, but if you're gonna strain the stock you don't need to)

You can also add bay leaf if you have like 3 containers of them in your spice cabinet for some reason and need an excuse to use them.

Turn the heat under the stock down to low, and simmer until it's reduced by about a third, maybe an hour (it can hang out while you do other stuff.)

Peel potatoes, cut into 1 to 1/2 inch chunks (small but not tiny). You should have about two cups. cube size is partially preference, but smaller chunks mean you can get all the flavor in every bite.

Do the same for the sweet potato, but reduce amount to a cup. You won't use the whole potato for this recipe, but they're SO good roasted wrapped in tinfoil and eaten plain with salt.

Scrub parsnip and carrot, cut into pieces that seem about the same as the potatoes, about a cup of each. (I don't peel my carrots don't @ me.)

Cut leek whites into half-circles.

If your mushrooms are not pre-cut, slice mushrooms until you have about a cup of them ready to go.

Please note, if you have extra veg cut-- just add it. Extra filling is no big deal you can just eat it by itself or add it to your plate of pie. No need to waste anything.

Squash and finely chop garlic cloves.

In a large saucepan on medium- medium high heat, add 3 tbsp butter and 3 tbsp flour, mix together as butter melts to form a cohesive mixture- a roux.

Cook until roux is starting to bubble. Add leeks, add carrots, mushrooms, and parsnips. Salt lightly to encourage moisture loss.

Sautee in the roux for 3-5 minutes or so until the veggies are starting to smell good and the roux is getting gold, then add garlic.

Cook for 30 seconds to a minute more, stirring constantly, until you can smell the garlic. Garlic burns easily!

Strain enhanced stock into saucepan.

Add potatoes and sweet potatoes.

Stir until the roux dissolves into the stock and it begins to thicken, and then turn down to low heat (you want small and regular bubbles, but not big glorpy ones).

It might not look like enough gravy, but we don't want a ton. It's a pie, not a stew. If you REALLY think it's not enough, your stock might have reduced too far. Add a bit of water if you must.

Remove leaves from 1 large sprig thyme, and add to filling. Remove leaves from and finely dice 1 sprig rosemary. Do the same for sage. Toss out the stems.

The gravy should still be thin-ish, but we're going to reduce it down more as the potatoes are cooked through.

Cook until potatoes are just barely fork-tender. Even slightly undercooked is ok. Taste gravy for salt and pepper. Add salt and pepper to taste.

Add 1/3rd cup heavy cream/milk or so. Stir in.

Strip the leaves from 1-2 sprigs of parsley, finely chop, stir into gravy.

Taste again. Season again if necessary.

Let the filling cool. Try not to eat it all.

Unroll 1 pre-made pie crust, and put in the bottom of your pie pan. Try to make it even all the way around.

Now! The easy way to seal a pie (without egg wash) is as follows.

Fold down the edge of the lower crust so that it sticks out past the top edge of the pie pan.

Add filling. Get that shit as full as you can while keep that sticking out edge of the pie crust dry.

Place top pie crust over the pie.

Fold the edge of the lower crust over the upper crust, rolling them up together to make the crust edge.

Either with a fork or with pinching, make the edge crust look prettier.

If the edges of both the lower crust and the upper crust have been rolled inside themselves, you shouldn't have filling leakage.

Cut venting holes on top in whatever quirky design you want.

Stick in a 350f (177c?) oven until it's done.

I don't know how long, I don't measure those things. The crust will be golden brown and the filling will be bubbly.

the wine is skippable, yes, but it adds some acidity that you need. try a squeeze of lemon into your gravy if you don't use it.

#thea cooks #recipes #vegetarian pot pie #vegetarian recipes #there now I can make it again #boy I hope I didn't forget anything #I genuinely just synthesized this out of 4 separate recipes and my own preferences #if you like peas in your pot pie you're wrong

[balkanradfem]

What I learned about growing vegetables in the last 3.5 years of doing it:

Squash: it will grow even in poor soil, summer squash will grow even in the worst conditions, winter squash needs a little more care! If you plant them far apart they will grow huge. Winter squash struggles in heat, but will generally survive it and start growing again once it's not too hot.

Peppers: They have to be watered consistently and periodically after being planted outside. Even if you don't water anything else, you have to water peppers, or they will remain small. They will also cross-pollinate and if you plant hot peppers next to non-hot peppers and try to collect the seeds, next year you will have all hot peppers.

Tomatoes: They're the biggest monster plants and they will grow so vigorously and stubbornly I actually have no clue how to stunt or stop these once they're on the open fields. You're supposed to prune them but they get out of hand so fast. If they survive the 'seedling' stage god himself can't kill them. But blight could so if the lower leaves are looking sick and yellow, cut them off.

Beans: Another thing that will grow in poor soil, the most important thing I learned is that the bush variety will produce earlier, and it's a way safer bet to plant them, because if there's a drought, or slug infestation, or whatever the hell happens, bush variety will give you the produce earlier, and you're very likely to get a harvest. Pole beans, or the climbing variety, is capable of growing so much bigger producing much more beans, but does it slower and is at more risk to be attacked or sun-damaged! So plant both, always.

Carrots: I am still not great at carrots! There are many tricks to germinating them, and I always try to sow them early in the spring, then again in the summer, and it will sometims have better results if you put a big plank over the soil after planting them, to keep them from drying out. They really need soft and well-fertilized soil. Also if you plant them in the fall, harvest before the late spring comes because they will start going to seed.

Onions and garlic: Honestly there's no effort in growing these, bulb stuff grows as long as its underground, it's more of a challenge to stop them from growing really. Even if you cut up the tops they'll regrow like some kind of zombies. Beware of onion fly tho that stuff is evil.

Sunflowers: Do Not Let the seeds fall around your garden, they Will take over your Entire Garden and you will be helpless as these monster plants devour your garden space while You feel too Guilty to tear the pretty flowers away from your space. Do Not be Deceived. That's exactly what they Want you To Think. Will stunt your beans if planted close so be careful. Zero effort in growing, will grow in any dirt.

Cabbage and Kale: They need so much fertilizing, or they will just stay sad and small, you have to give them compost, mulch, and water them with some sort of fertilizer tea (you can make that by mixing nettle with water and letting it sit in the sun for 10 days) or you will not get the gorgeous full plant that you want. Also they are frost hardy but if there's not much sun they won't grow very fast in the cold.

Leek: they do not tolerate being grown inside as seedlings, but if you direct sow them every seed will come out I Swear. Can be grown in a bunch in one place then transplanted around later. Onion fly can also mess them up but I have no idea what to do about that.

Parsley and Celery: seems to do better direct-sown than transplanted, needs a lot of seeds to be thrown in order to germinate. I've never tried the root variety but leaf varieties grow very easy.

Potatoes: They're extremely easy to grow, as long as you put the potato underground you've done it, now if you want them to do amazing, you need to plant them in spring while the soil has a lot of water content in it, and you want to keep adding soil/mulch on top of them as they grow, in oder for them to grow more potatoes. I absolutely love growing them in mulch instead of soil! If you dig a hole, put a potato in it, then cover it in hay, or dry leaves, not only it will grow, but you won't have to dig out the potatoes, you can just feel them thru the mulch! 10/10 Love growing in mulch. They still spread their roots into the soil, but the potatoes itself have a good time growing in mulch because it creates no resistance to potatoes getting bigger underneath. Also they like having decent amount of water, if planted in hot times.

Green beans: You need to put 5-6 seeds in one place in order for them to do well, they like having more of their own kind around to create shade and stability, they get easily damaged by the sun so they appreciate being around each other and protecting each other. Bush varieties do best in my climate, but I'm longing for the evasive pole green bean plants, I want to see them tall one day.

Cucumbers: I've only grown this once and all I have to report is that it was very stubborn, grew in poor soil and with no care, kept creating cucumbers long after I've expected it to call it quits, sometimes they grow bitter and it takes a Ritual to make them edible, good for canning tho.

Peas: This is one thing I suck at so don't do what I did – don't take out seeds from hybrid varieties of peas and expect them to grow next year, they will germinate at abysmal rates. I finally bought some heirloom seeds so we will see if my luck changes.

Chives: Absolutely immortal, zombie plant, grows always except when frozen, grows like grass, loves being cut, unlimited onion seasoning exists and its chives, not as sweet as green onions sadly, but I appreciate it's properties of being an endless supply, a woman needs that sometimes.

Spinach and Swiss Chard: Idk if it's just me but I Never know when these are randomly going to go to seed and it drives me Insane. Cannot be relied upon because they all just loooove going to seed whenever sun hits them in a Way. Plant in fall to have some to eat in the spring for 2 weeks until they decide they're ditching you because sunlight now exists.

Basil: Oh, oh, don't get me started, I thought, originally, this plant needs lots of sunlight to succeed and it made Sense! I mean why Not! But then for several years they did badly..? And then, then I find out, basil grows better in Shade! I find this via youtube video randomly! Really?!?! I have planted the forsaken herb in the shade and I'm Watching its Every Move. It's doing fine for now we'll see tho. =_=

#growing food #gardening knowledge #gardening tips #homesteading #vegetables #notice how it just spirals down into ranting #how dare those vegetables not obey me #ah well i'm sure i'll learn more! #i'm happy with knowing what i know right now #it's enough to grow a lot of food

[mariana-oconnor]

The Six Napoleons pt 1

What's better than five Napoleons?

It was no very unusual thing for Mr. Lestrade, of Scotland Yard, to look in upon us of an evening, and his visits were welcome to Sherlock Holmes...

Confirmation of what I was talking about last week. Watson's being nicer about Lestrade in these stories because they're friends now. Love this for them.

On this particular evening Lestrade had spoken of the weather and the newspapers. Then he had fallen silent, puffing thoughtfully at his cigar. Holmes looked keenly at him. “Anything remarkable on hand?” he asked. “Oh, no, Mr. Holmes, nothing very particular.”

Lestrade doing the tried and true 'be pensive and silent, then claim nothing's wrong in order to indicate something is terribly wrong' method of talking to friends here. Very British. A+

“Exactly. That's what I said. But then, when the man commits burglary in order to break images which are not his own, that brings it away from the doctor and on to the policeman.”

OK, everybody please lay your bets on whether the word 'monomaniac' is going to be used in this story.

"The assistant had left the front shop for an instant when he heard a crash, and hurrying in he found a plaster bust of Napoleon, which stood with several other works of art upon the counter, lying shivered into fragments."

Alright, so far so vandalism, I guess. But I do wonder who in early 1900s London was buying and displaying a plaster bust of Napoleon I in their home. Clearly enough people that there are many of them around. But why? Was there some sort of weird Napoleon fashion at the time? I can't imagine him being particularly popular in England even 80 years after his death.

Why are there so many busts of Napoleon around? Who is buying them? Are they some sort of comedy novelty item?

Ho ho ho, here's the guy we fought against, let's stick a silly moustache on him and draw a pair of glasses around his eyes?

"This Dr. Barnicot is an enthusiastic admirer of Napoleon, and his house is full of books, pictures, and relics of the French Emperor."

No, apparently there are just... Napoleon groupies... hanging around.

"One of these he placed in his hall in the house at Kennington Road, and the other on the mantelpiece of the surgery at Lower Brixton. Well, when Dr. Barnicot came down this morning he was astonished to find that his house had been burgled during the night, but that nothing had been taken save the plaster head from the hall."

I fear the other is not long for this world, either. My dude. RIP Napoleon bust.

"...the broken pieces of his second bust were strewn all over the room. It had been smashed to atoms where it stood."

"Considering how many hundreds of statues of the great Emperor must exist in London, it is too much to suppose such a coincidence as that a promiscuous iconoclast should chance to begin upon three specimens of the same bust.”

No, seriously tho... why are there so many statues of Napoleon I in London? So weird.

"On the other hand, this Morse Hudson is the purveyor of busts in that part of London, and these three were the only ones which had been in his shop for years."

That does make me feel better about this whole thing.

“There are no limits to the possibilities of monomania,” I answered.

Ooooh... ooh oooh ooh. So close. Does 'monomania' count? I did say 'monomaniac'.

“That won't do, my dear Watson,” said Holmes, shaking his head; “for no amount of idée fixe would enable your interesting monomaniac to find out where these busts were situated.”

Drink!

"You will remember, Watson, how the dreadful business of the Abernetty family was first brought to my notice by the depth which the parsley had sunk into the butter upon a hot day."

How heavy was that parsley? Surely it would float as the butter melted below it?

Or did they stab the stalk right in there like they were planting a tiny green flag on the newly discovered Butterland?

The development for which my friend had asked came in a quicker and an infinitely more tragic form than he could have imagined. [...] “Come instantly, 131, Pitt Street, Kensington. — “Lestrade.”

I know that he means that the think Lestrade is summoning them to is going to be tragic, but this reads as though the very concept of getting a telegram from Lestrade is the true tragedy.

No. 131 was one of a row, all flat-chested, respectable, and most unromantic dwellings.

Watson, I get that being horny on main is one of your Things™️but why are you talking about the houses' boobs? I don't think houses have mammary glands, my man, and as a medical doctor, even if you're not practising anymore, you really should be aware of that.

I guess this just means that they don't have any bay windows or protrusions on their fronts, and they're just boxy, flat frontages, but what a word to choose.

I guess Baker Street must have big naturals or something.

I can't believe I just typed that with my own two hands. But I'm leaving it there. if I have to think it, you will read it.

“It's the Napoleon bust business again,” said Lestrade. “You seemed interested last night, Mr. Holmes, so I thought perhaps you would be glad to be present now that the affair has taken a very much graver turn.”

I see what you did there, Lestrade.

"Why any burglar should take such a thing passes my understanding, for it was only a plaster cast and of no real value whatever."

So why do you have it? WHY DO ALL THESE PEOPLE HAVE PLASTER BUSTS OF NAPOLEON?

Wasn't he, like, an enemy of the empire? Wasn't it England that imprisoned him on St Helena? What is up with all of this?

"Stepping out into the dark I nearly fell over a dead man who was lying there. I ran back for a light, and there was the poor fellow, a great gash in his throat and the whole place swimming in blood."

Well, that's a situation right out of a horror film.

I like this guy. I hope he doesn't turn out to be the murderer.

It was evidently taken by a snap-shot from a small camera. It represented an alert, sharp-featured simian man with thick eyebrows, and a very peculiar projection of the lower part of the face like the muzzle of a baboon.

Oh no, are we now doing degeneration, Watson? Must we always play around the fringes of eugenics? Watson, please. Must we make the ape comparisons? Must we?

We were doing so well at being nice to Lestrade as well.

"Well, I was the only journalist in the stand, and my journal the only one that had no account of it, for I was too shaken to write it. And now I'll be too late with a murder done on my own doorstep.”

My dude, I love you.

#THe Six Napoleons #Letters from Watson #Sherlock Holmes #long post

[n1et]

I'm sharing a traditional soup recipe with a friend so i figured I might as well make it into a post. Polish mutuals and non mutuals alike please weigh in.

I'll be describing how to make Rosół sometimes localized as golden soup. It holds for about 3 days without freezing. As a little bonus I'll also add in some dishes that use rosół as a base; mostly mentions tho as to not balloon the post. Rosół is a savory meat based broth like soup usually eaten with noodles, it is similar in composition to ramen but places less stress on additions and plating.

Prep time: 10-20 minutes (with great room to spare)

Cooking time: >4h (generally the longer the better)

You'll need: A rather large pot, a strainer (any size, optional), a source of continuous flame (either a gas stove or a candle tea heater both work well, a blowtorch or kitchen torch works in a pinch but I don't recommend it, don't bother with a lighter; it's not worth it, also optional but VERY strongly encouraged)

[recipe under the read more]

Rosół is cooked differently in each household; sometimes according to tradition but usually to taste so the ingredients I'm about to give are tentative and should be adjusted

Ingredients:

about 3lbs Meat

1 Onion (charred)

1 or 2 Parsley roots

1 Carrot

1 Celeriac / Celery Root (large)

1/2 a Leek or as much as will fit in the pot

1 bundle of Fresh Parsley

2-4 Celeriac Stems (optional)

12 whole grains of Peppercorn

1 whole grain of Allspice

1/2 a Bay Leaf

A lot of how the end result will taste depends on the meat used in cooking, that includes both animal and cuts. Traditionally rosół is made with beef cuts such as the shank (or flank) and brisket (you're looking for chewy cuts and ones with some fat on them, tho usually the cheaper the meat is, the better it will do) (as an aside, traditionally when an old dairy cow would die it's meat would be used for rosół among other things, so don't be concerned about the general quality and age of the meat you're using) and poultry wings (including wing tips) and necks such as chicken, duck, or goose. Something more controversial nowadays but still very traditional would be horse tail and horse meat, both it and oxtail is a really good choice if you can get them cheaply.

Beef adds a little bit of sourness to the broth so it should be balanced by either adding in a little bit more carrot or about 1/3 of it's weight in turkey. I'd advise against using only turkey as it makes the broth too sweet in my experience, but it remains a great addition for balancing. The gamyer the meat the more intense in flavor and light in feel the broth will be, so for special occasions getting a goose or duck can make for an amazing dish.

Preparation:

Peel and wash all the vegetables thoroughly, make sure to get the dirt from in between the leek leafs (I usually use a high pressure shower head but I'm sure a sink is sufficient), and to get all the nooks and crevices of the celeriac (tho don't cut off the knotted part it's not imperative you keep it but it is a bit wasteful to do so)

chop the root vegetables into thumb sized dice, this includes; the parsley roots, the celeriac, and the carrot. Do Not chop the onion.

Char the peeled onion! Set it onto a source of open flame so that it is touching the onion directly but is not engulfing the onion and wait about a minute or 5, then turn the onion over and repeat the process. Do not try to scrape off the char, it's supposed to stay. (skip this step if you don't have an open flame handy)

Tie the parsley into a knot so it will stay together while cooking.

Cooking:

Put all the meat into the largest pot you can muster, anything you could fit your head in (or maybe even a bit smaller) will work, and pour water into it so that it covers the raw meat completely. Add the peppercorns, allspice, bay, and the onion. Put the pot on high heat and bring it up to almost a gentle boil before cutting the heat completely. If you want to, you can strain the broth to get rid of the meat fuss, keeping all the spices and the onion, or just let the fuss settle to the bottom of the pot. I've also seen people use a smaller strainer to skim the fuss off the top. Put the pot on low heat and watch if it tries to boil, if it does, add a table spoon of cold water to quiet it down and lower the temperature, ideally your soup should be moving but not quite boiling, do not stir as it'll only damage the onion and redisperse the fuss. If at any point the onion begins to disintegrate simply pull it out so it doesn't make the soup cloudy, you can eat it as is or add it back later and have it with the soup. After at least an hour, or after the meat can be pierced with a meat fork, start putting in other ingredients in order of cook time: first the Parsley root, then the carrot, then the celeriac, the leek should get added at the very end with all the herbs (parsley and celeriac stems). I like to wait an hour between each ingredient but not everyone has 6 hours to make soup, even if you don't have to watch it, so ration your time accordingly. The soup is ready when the leak is cooked through or about half an hour to an hour after putting it in.

Plating and further processing:

Rosół is generally eaten with noodles, any size and shape will do but short thin strands are the most common. You can eat it as a 2 course meal with the broth and noodles as soup and the less chewy meat from it as the second course, my favorite way to eat it is with horseradish sauce made with the broth for which I will provide a recipe later!

Rosół is also a base for many different dishes. You can use the broth as a base for other soups like żurek, and the tougher, stringyer peaces of meat can be ground into pierogi filling, but one of the simplest ways to enhance another dish with it is using it in a horseradish sauce recipe:

ingredients: a table spoon of unsalted butter, a teaspoon of flour, 2 table spoons of rosół (substitutable with any kind of broth), horseradish paste (I use jarred, if you plan on grinding the horseradish yourself add a little bit of cream)

Into a very small pot on low to medium heat add the butter and melt it. Before it burns add the teaspoon of flour and wait for it to brown slightly, stir constantly to make sure it doesn't burn. Quench the rue with the broth, it should foam slightly so try not to spill any, and after it deflates a bit add the horseradish paste to taste. I tend to go for 2 table spoons (quite spicy) but make sure to make the sauce as spicy as you want it to be, the more horseradish the spicier it'll be.

Pour your sauce onto one of the tender peaces of meat extracted from your rosól and enjoy. This seemingly simple dish always fills me with great glee and a sense of accomplishment. There's nothing quite like a peace of meat with horseradish sauce, both a result of delicious soup.

#kuchnia #recipe #polblr #me posting #I'm bad at actual tags and this is me trying #I had so much more to say but I'm exhausted after writing all that #should probably keep it in drafts for 24 to look over for mistakes tomorrow but I just want to get it out there #I may or may not do an addition where I go over each ingredient and how they taste/ what they do for the soup #to make substituting easier for those that still wanna try it but can't get all the stuff #and also going over each meat type and cut that can go into rosół and what to do with it/ what soup you can expect #there is a lot to talk about when it comes to rosół #soup in general really #anyway; finch this is your fault

[tennessoui]

also if the risotto turns out good and you feel like sharing the recipe 👀

im not the best cook so like. it is probably an amazing recipe that someone else could have done better (i'm still cooking it im just pessimistic)

it's definitely NOT the nyt (it isnt not tho) recipe for mushroom risotto my friend sent me.

but if you wanna make it you'll need:

6-7 cups broth (veggie or chicken) olive oil 2 shallots minced 1 pound mushrooms, roughly chopped (i had a few portobellas in the fridge so i used those) 2 garlic cloves (i used 4) thyme 1 1/2 cup arborio rice 1/2 cup dry white wine 1 cup frozen peas (thawed) 2 tbsp parsley chopped (i am uncivilized and left this out tbh) 1/2 cup parmesan cheese do all these steps better than me: step one: in one pot, simmer broth, season with salt and pepper and keep it simmering on stove step two: heat oil in another pot (big, heavy) over mediumish heat. add shallots and cook for about 3-5 minutes, until tender| step three: turn up heat to medium high and add chopped mushrooms. cook, stirring, for about 3 minutes, until they start to sweat (idk what that means). then add garlic and thyme. it doesn't say how much thyme. im sorry. maybe 60 seconds of thyme idk step four: cook the garlic and thyme for 30 seconds. season with salt and pepper and continue to cook until mushrooms are soft. step five: add rice and cook until you hear crackling (i don't actually know what this means); add wine and stir until wine is no longer visible in pan (this is actually sort of difficult because the wine is see through and my pan is white); stir in enough stock (from the other pan) until it just covers rice; then cook, stirring often and mother-henning, until stock is absorbed. add another ladleful of stock, continue cooking, stirring often and adding more stock when rice is almost dry. this should take about 15 minutes step six: add peas. add more stock and then stir for another 10 minutes (this sucks); rice should be tender but then also al dente? i have questions. adjust seasoning (i added pepper flakes and cayenne pepper cause i cant do with just salt and pepper and tony's im sorry) step seven: add the rest of the stock. stir in the parsley (this is where i said fuck i forget that parsley shit) and parmesan (i added more because i love parmesan) and remove from heat. season with more black pepper (i agree with this!!!) and serve right away in wide soup bowls or on plates

#asks #i havent made risotto before so im not sure what its supposed to taste like #homemade #but this is pretty good #i added too many peas #and probably didnt stir enough #i got distracted tbh #but anyway i like the recipe good luck

[lizzybeth1986]

Meet My MC: Basil Park

FC: Eric Mun

Book: Perfect Match

Name: Park Byeong-Cheol. But at school and among friends he was called Basil so the name stuck.

Age: 26 at the start of PM.

Birthday: June 5th.

Sexual Orientation: Pansexual

Hair: Short, Brown.

Eyes: Deep Brown.

Birthplace: New York

Race/Ethnicity: Asian. From Seoul, South Korea.

Love Interests: Sloane Washington, Sage Young (formerly Hayden), Khaan Mousavi, Alana Kusuma, Damien Nazario.

Personality: Calm - Logical - Ambivert - Flirtatious - Goal-oriented - Patient.

Trivia:

- Basil and Sloane are very fond of exchanging different cultural stories and legends on constellations!

- Loves collecting pebbles and smooth stones!

- Favourite food item is the saffron and rose ice cream sandwich from Mashti Malone in LA. At one point in their friendship, he told Damien once he wouldn't mind moving there just to have it every day (that was how he found out Damien was from LA, coz that's what he said after Basil said that). He also loves bagels with cream cheese and lox

- Is a good singer and has learned tap dancing

- Like all PM MCs, can't cook to save his life

- He dated Sloane and Sage from the start, but started dating Damien shortly after they reunited in Tokyo

- On the jet plane to Berlin, Basil and Hayden listened to music together. Simon and Garfunkel's "Scarborough Fair" was a song both Basil and Hayden loved, and they sang the refrain together, very dramatically ("parsley saaaaaage rosemaryyyy and thyyyyyyyme!!!"). So when she wanted to change her name, the two chose Sage as an inside joke on that song 😅

Education: A BFA and MFA in Illustration from School of Visual Arts, NY. Nadia and Basil have both always showcased talents and interest in the visual arts, but Nadia's interest encompass various genres of art, while Basil focuses more on illustration and visual design. He's designed a couple covers, mostly for children's books.

Favourite Travel Destination: Jeju Island in his native SK, Santorini in Greece.

Backstory: No one who knows him now will believe how much of a wild-child he was as a kid. Very distracted, extremely talkative, really stubborn, and Basil and Nadia always got annoyed with each other at that age. Most of the family wouldn't be able to pinpoint exactly when he changed coz it happened so gradually over a long period of time, but clearly by the time he left for college he was a different person altogether. Since he and Nadia attended the same uni, they grew closer to each other in comparison to most of their cousins (tho they do love them all!)

Relationships and Children: I'm still deciding on kids! I do know that all the group besides Damien (coz he usually sticks to one relationship), the others date other people - Sloane dates Khaan and Alana, Sage also dates a Sri Lankan woman called Nilukshi who she meets while taking up rock climbing.

--

Tagging @choicesficwriterscreations for Meet My MC!

#perfect match #mc: basil park #long post

[nameho]

Stages of chicken🐣🐤🐓

So I was thinking recently... What if lighties would change the color of their feathers during puberty? You know, like birds do.

This idea is still in development tho, but anyway here is how Parsley would look like if this was canon.

#etestru #character design #fantasy #nonbinary oc #oc #fantasy art #artist on tumblr #web comic #concept art #comics #vanilla #butterscotch #my ocs #original character #original art #webcomic

[who-is-shades]

raz dnd 35

teya got blinked out so she uses hidden step lol. senna still fails banishment (fucker raz) and then heals herself a bit. (we spend several minutes yelling at raz to learn how to balance) some bots miss parsley. 2 of them hit! death saves, thanks raz. hes dead great. senna messages android to hurry since parsleys dead. iris can easily find invisible teya! blasted! zen avoids an attack easily. zen glows with fey magic and compels iris into a duel! punches a-go!

wheatley is still blissfully unaware. android is trying to figure out how to destroy the generator. he tells wheatley to get himself into the generator room. he grabs a multi-meter and other tools and tells android to come get him and bring him into the room. android goes and does that but the portal starts working! then stops working again cause of wheatleys espionage xD the guards still stop wheatley DX he messages android to ask what powers the generator. that corrupt red god juice probably. wheatley raises the box of tools. android just tries to drag him in. the bots let him go in!

iris is informed of unusual behavior uh oh. wheatley is looking for a good place to grasp and shock the hell out of! wheatley finds a panel and starts unscrewing and looking for wires. watch out wheatley the machine is angry! the electricity is red! shocking grasp! the glass explodes and he gets feedback! he screams while android watches horrified! the generator drops and the field fizzles and goes to emergency power. the bots have dropped but we have to still deal with iris. wheatleys gotten fried! androids not doing great. gotta call dad! he picks up wheatley and runs outside!

android rushes out looking worried and a fucking smoking wheatley and he sees parsley dead, senna is bloody, and teya is gone? iris tries to teleport away but she cant get fucked. she wants to negotiate, fuck you.

teya uses gentle repose on parsley so he stops rotting. senna revives parsley and heals him a bit. iris smashes zen with her arms then lazers him! parsley chugs a healing potion. he sees the forcefield is on reserves hmmm. tells her to get off zen and they can negotiate. android puts down wheatley, no negotiating. parsley sees wheatley and goes oh. android throws his rapier at her and it stabs her!

she recognizes android! he starts climbing her arm and slashes her! then he starts blasting her! zen resumes punching. teya used wipe and did big damage! senna uses magic missle then heals herself and parsley more. iris uses her face eye to blast android but misses both times! parsley is just sitting with wheatley and is holding him ;-; he rages and yeets his axe at iris! misses the other one tho. zen punches and leaves some dents and knocks out some eyes! the ejected eyes are gonna explode goddamn. android keeps swiping and shooting but misses most shots.

teyas spell fails. senna uses magic missle and heals parsley. iris's arms collapses and she falls to the ground! "zorbolt, i never got to see-" then she dies and the bombs blow up one of the arms. the forcefield goes down and the trees rush in! senna scoops wheatley up. the trees take iris away and begin tearing apart the building. parsley pats a tree and it gently wraps a root around him in solidarity.

the computer is still intact and theres something on it? parsley goes to investigate it. he randomly pushes a button xD he hears zorbolt! "no but she was dealt with." "who is this?!" "wouldnt you like to know?" parsley holy fuck dude. he keeps trying to get parsleys name my guy hes not telling. but he will gladly have his ;) damn he doesnt give it. "we were already enemies, zorbolt." "ah you must be working with him." "who?" he says he has something in the works and hangs up lol.

the trees have cleared a path for us. senna yells they can deal with this LATER and down the path they go. parsley tries to pick up iris's arm. zen takes out one of the eyes and puts it in the token. SP is making loud screaming noises. sunnie is holding him freaking out. parsley picks up SP poor kid. "dads. not. ok." sunnie asks senna if wheatleys dead and she snaps 'not now.' (senna is holding wheatley like a baby his head is on her shoulder.)

we get to the portal and some guards stop us cause they need to inform the queen parsleys alive. she wants to see him right now. parsley is pissed. he flies off quick. he storms in asking what she wants. it DID void the contract ahd she needs to make a new one. he just turns and leaves xD "eat my ass, lavender!" lots of back and forth bickering.

meanwhile senna has kneeled down so SP can see its dad and has her forehead against wheatleys. parsley can see us from the window. teya is just hanging with sunnie. parsley sighs in defeat and signs the contract. there IS a new detail tho. if he dies and is revived the contract is restored. dying wont get you out the contract this time. "had to make sure this time!"

SP picks up a stick and puts it in wheatleys lap. "fetch?" oh honey! the guards back off so lets get tf out of here! parsleys sibs show up to say goodbye. parsley leads us to the portal and theres his sibs! he gets hugged aww. their glad hes not dead anymore lol.

back to the mortal plane!

#senna #dnd #dnd adventures

[trigun-sims-shenanigans]

mundane saverem day

nai starts off the day well with some sad pizza by the fridge

BUT LOOK AT HIS GARDEN AH ITS SO CUTE AND ITS ALL HE THINKS ABOUT I LOVE HIM

and vash is still in bed. its 11 am

before too long he finds a job tho and runs off, leaving nai home alone, once again

so knives does what knives does

he's so adorable. he started a new herb garden on the balcony

nai would literally never do that in a million years

WAIT WHAT. VASH

Vash seemed unfazed by the failure,,, but he did then go downstairs to work out..... so maybe he was a bit bothered by the fact that he couldn't lift the stuff for this dude LOL

Knives came down to chat and vash decided to lie about his own career.

babe... ur brother is well aware of ur financial situation

and vash worked out for about 30 minutes and this happened

nai left bc look at vash.... he's a nasty child. how do you sweat so much babe (relatable)

nai decided to research lecture his plants and take copious notes about their behavior

after his much needed shower, vash decided "oh i've got money (no you dont!) i'm gonna browse some art"

look at knives' herb garden !!!! he's got basil and parsley !!!!!

oh and he is like a father to these plants,,, i mean look at him

i just like when they chat T-T...... even if knives wants to talk about wack stuff like ... warfare

i just like when they're brothers bc it is rare..... in the canonical stuff

#sim Vash #sim Knives #the plant twins #trisims #game play

[aknunek0writer]

Can I request headcanons for an aruji sama that's really jumpy and almost scared of everything with Lamli, Lato, and Ammon?

Of course that very cute one <3

•'-jumpy aruji-sama-'•

Eh~ that just makes you adorable and gives him a reason to keep you safe. (he had like 1000th reason why tho-)

The first time he found out about this was when it was nighttime and you went to go get yourself some milk he saw you and decided to give you a hug scaring the living devil out of you...he wanted to make you a drink as a apologies...run.

If loud noises make you jumpy he will try not to be loud with the other butler's fights touch etc he will make sure that none of that happens when you are around. Even tho that's kinda hard for him to not hug you.. (your Personal Guard dog I'm wheezing my back off with this)

You be scared of everything sometimes making you cling to him without realizing it makes him think you are pure and innocent and need to be protected at all costs to him.

"Aruji-sama! Eh! Are you scared of the spider Aruji-sama? ....! Oh you are ehehe Don't worry I will protect you! *kills the spider* fufufu Aruji-sama please don't be scared around me I will keep you safe from anything you are scared of! I promise and smile!~ like aruji-sama's smile it makes my smile wider!"

He finds it interesting...not ugly not beautiful he can't explain it but he does find it interesting you be scared of everything and still alive?... (idk what was here with lamil's as well.)

The first time was probably you and him were in the forest looking for Parsley as is the only thing he eats- you saw (anything that scares you in the forest) you pretty much cling into him he looked at you confused then he saw it and decided to murder it he has to protect his aruji-sama (that what miyaji-sensei said )

If you are scared of bl00d (trying to not scare anyone!) or anything like that he will try to not kill everything he sees...*Insert surprised flure face that he did not kill that fox and smiling miyaji face softly knowing why*

His aruji-sama seems like a child being scared of everything to him as to why he thinks your child to him child means someone pure like a child learning the truth about the world...he likes it.

"Aruji-sama you clinging to me are you scared of that fox.? Mmm it's that so fufu Aruji-sama you don't need to be scared when you are with me I'll keep you safe from anything that you scared of..."

He will tease you about it and also comfort you when you are scared after all he can kinda Relate...

The first time he found was probably you and him were in the Garden he was watering some flowers while you watching him it was peaceful until a butterfly land on your nose scaring the living devil out of you making him worried since you cling into him while you sharking in fear.

He finds it funny that you can be scared of the littlest things and he will relate to your fear of the dark..if you are scared of roses or flowers he will try to not show much or help you get over your fear! (Fun fact! Good old-fashion lover boy came on! While writing for him! And it fits so much for him and lamil)

"Aruji-sama are you scared of that dark..as well?..ah you shouldn't be I will keep safe you from the dark! So please do not worry and hold my hand so you won't get lost in the dark! Or from anything I will keep you safe.!"

#akuneko #devil butler with black cat #devil butler with black cat x reader #あくねこ #—ꕥ #𝒅𝒓𝒆𝒂𝒎𝒍𝒂𝒏𝒅☾︎☆ #lamil Bennett #lato Bacca #ammon lead