Dense, it looks like you need enrichment in your enclosure, so I thought I'd let you know that I've gone feral for your Dreamling Dads AU. There's like 3 oneshots drafted on my computer. There's a 20K+ longshot fic worked out in bullet points. There's Kian and Matthew playing pranks on Dream. There's a holiday special with family Christmas Cards. There's eldritch powers. There's quality parenting.
Your Kian took over my NaNoWriMo gosh dang it I was supposed to be working on something else.
And yet. Here I am, with a 7000+ word doc filled with thoughts and ideas about this baby boy and his eldritch dad and his slightly less-eldritch dad.
I really want to post something soon, I'll be sure to let you know if I can actually pencil it in amidst the New Years heyday.
This just literally made my entire day I'm going to weep openly wtf??? Inflicting Kian and his Centennial Dads on this fandom has been such a treat for me, and that you guys seem to actually be enjoying it makes me absolutely feral!! I cannot WAIT to read just, all of that?? That is so wild and I'm going to be champing at the bit now. Definitely let me know if/when you share any of it 💕
Have a quicky 2am sketch as a treat!! (kian thanks u for your love)
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Hey! I have to ask because you seem like a good resource, I have never had a PIEROGI before, and want to know if you have any good recipes for them?
PIEROGI RECIPE from my babcia
ingredients:
10 medium sized potatoes
250g curd cheese, or a mix of ricotta and cream cheese
1 large onion
salt and pepper
sour cream, butter, & bacon to serve
and, for the dough:
4 cups white plain flour
approx 1 cup of water
tablespoon of olive oil
(or you can buy round dumpling sheets from asian supermarket if lazy)
TO MAKE
peel, cut and boil potates until cooked
chop your onion finely and caramelise it in a bit of oil.. don't let em burn or they'll taste bitter
mash your potates and cheese. add the onion, salt and pepper, and mix very well. cover with glad wrap and set aside
in a mixing bowl add your flour and salt to taste. start adding the water or oil until you have a dough you can roll out very thinly
put a large pot full of water to boil, add one tsp of salt & a glug of cooking oil to stop the sticking
knead your dough a few times til it becomes elastic and easy to work with
lightly flour your work surface and, with a rolling pin, roll the dough as thin as possible, like 1-2mm. the thinner you can do this the yummier the final result, but work within your comfort zone, as you don't want the pierogi to split when boiling
use a glass to cut circles out of the dough
placing the circle of dough in the palm of your hand, stretch slightly and add a heaped teaspoon or more of the potato/cheese mixture. yummy!
stretch the dough around the mixture to seal into a dumpling, and place them on a floured plate
when you're ready, boil your pierogi about 5 or 6 at a time, making sure they don't stick to each other or the pan. boil til they float to the surface.
pull them out with a slotted spoon and lay them on a draining board to cool
congrats! you have make delicious pierogi ruskie. you can eat them straight away, but i loooove to fry them all crispy in oil and butter... i hope this brings you so much love and dumpling
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