consider helen

My aesthetic: Gideon speaking in Spanish to Sophie, Jem speaking in Chinese to Tessa, Cecily speaking in Welsh to Gabriel

anonymous asked:

Even tho Cassie Clare was problematic at first, she got a whole lot better in her later books- Jem in TID, Cristina in TDA, etc. The Last Hours series is going to be released starting either 2018 or 2019, and it's going to have two biracial (British-Iranian) siblings. One of them will be a focal POV main character. Her name's Cordelia. Unfortunately the fandom thinks she is white because she has red hair. I wonder if they ignored the fact she has brown skin and speaks Farsi?

Cassandra Clare might have characters of color and LGBT+ characters in her books, and she might try to seem “inclusive” and “progressive” with “her” work. I think, however, that she utterly fails at that. Under the cut, a list of all the reasons why her diversity isn’t worth much, and why I don’t think anyone should be giving her any more money, as she will just keep on dissapointing. Call this… 

The Cassandra Clare is inexcusable masterpost: 

Keep reading


Happy Birthday @samcaarter

Marisa Berenson in a Paul Poiret dress as the Marchesa Luisa Casati for The Proust Ball at the Rothschild family’s opulent Château de Ferrières in France, Photo by Cecil Beaton, December 1971.

Tribute to Marchesa Luisa Casati.

Marisa Berenson went as Marchesa Luisa Casati to The Proust Ball—the idea of costume designer Piero Tosi, with whom Berenson had just worked on the film Death in Venice. “You are not going to go like all those other women,” he proclaimed, instead dressing her in a Paul Poiret dress adorned with jeweled snakes, a curled red wig, black lipstick, and a black tiara. "When I walked in, nobody recognized me,” she says. “I had so much fun because I was totally sticking out from everybody else.”

The Proust Ball (Bal Proust), 1971.

The Proust Ball, thrown in honor of the 100th anniversary of Marcel Proust’s birth in 1971, might be considered Marie-Helene de Rothschild’s greatest triumph. Around 350 guests attended the extremely rich dinner at her home outside of Paris, the Château de Ferrières, with 350 or so more arriving in time for a second, later dinner. Among the guests were Audrey Hepburn, Princess Grace of Monaco, Elizabeth Taylor, and Richard Burton, while Cecil Beaton was the night’s photographer. French model and actress Marisa Berenson remembers the night, saying, “As soon as you arrived at Ferrières it was like going back in time, but more luxuriously with highly refined taste… . The women wore dresses, bodices, big headdresses, tiaras, lots of jewelry. It was truly the era of Proust.” (x)

anonymous asked:

Have you considered giving Helene a girlfriend in future books?

I have not because Helene is straight, but let me reiterate here that I do not at all care if my readers see my characters’ orientations differently. I have many readers who ship Helene and Laia and idgaf 

You talk too much, you know?

Based on the prompt: so dan has a girlfriend but she cheats on him a lot and she tries to get with phil multiple times (but hes gay &she doesnt know) and phil tells dan but he doesnt believe phil and gets angry whenever phil tells him and then one day when phil tells hims again dan leaves the house to go to his girlfriends, when he gets there shes not there so he just goes back to the apartment and there he finds his girlfriends once again trying to get phil to sleep with her. 

Word Count:2405

Genre: Fluff/angst, Friends to Lovers

Pairing: Phan

Warnings: Swearing

“Then we went to the London eye and kissed. She is fucking perfect Phil.” Dan said, his mouth blurting out the details of the date for the past hour. He didn’t notice Phil staring at him, looking quite hurt except for the fake smile plastered on his face. It didn’t reach his eyes like his usual smile did and every logical person would assume it was fake, but Dan was blinded lately and nothing except for Helen really mattered to him.

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The Receptionist and The Courier

Obligatory shoutout to my true loves, alrightevans​ and alrightblack

Summary: James Potter does not particularly enjoy being a receptionist. He does not like talking on the phone, he is terrible at remembering to be polite, he is notoriously bad at stamping the date on incoming mail, and he is inexplicably awful at operating a laminator.

Lily Evans certainly had not expected to be working for the post office when she was doing her A-Levels, but here she is, two years down the track, cycling around town as though her life depends on it.

Available on AO3 here.

James Potter does not particularly enjoy being a receptionist. He does not like talking on the phone, he is terrible at remembering to be polite, he is notoriously bad at stamping the date on incoming mail, and he is inexplicably awful at operating a laminator. The job was only given to him as a favour to his mum by the head of HR, and so far, he has hated every minute of it.

Well, that’s a lie. There is one part of his job that James very much enjoys, a single slice of heaven to break up the exceptionally dull rest of the day. Every morning at ten fifteen sharp, the post is delivered to the front reception of Hills: Financial Advisor, and every morning at ten fifteen sharp, James smiles his only genuine smile of the day.


Lily Evans certainly had not expected to be working for the post office when she was doing her A-Levels, but here she is, two years down the track, cycling around town as though her life depends on it. She neither adores nor abhors her job; there are high points and low points (the lowest of these being number 7 Eadon Crescent’s excessively aggressive Rottweiler). The highest point, however, is when she delivers the mail to Hills: Financial Advisor.

This particular expedition has not always been a high point for Lily. When she had first begun her route, the Hills’ receptionist had been a frumpy middle-aged woman who didn’t even look up when Lily came through the door. But, by some godsend, about three months ago, she was replaced by possibly the most gorgeous man Lily has ever laid eyes upon. Lily lives for the few minutes a day when they exchange pleasantries and she can bask in his glorious smile.

Once, she had not stopped her iPod properly when she entered the building, and he had complimented her on her music taste before recommending another band. His recommendation proved to be fantastic, and she has had an enormous soft spot for him ever since.

Keep reading

anonymous asked:

What do you think the "Queer Squad" would do at the beach?

yeees okay so (slightly au considering Helen’s exile?)

  • Helen is a total beach bum, which isn’t really a surprise at all considering she lives in Los Angeles, so she’s always dragging everyone to the beach whenever she can. Alec isn’t really a huge fan but he goes along anyway because, as Helen often points out, Magnus looks “super hot” in swim trunks beneath the hot glow of the summer sun - because let’s be real Helen is malec trash? - so that’s always enough for him.
  • And besides Alec doesn’t admit it often but he really does like hanging out with all of them together.
  • Aline’s pretty protective so her jealousy is at an all time high when she’s at the beach. She’s always glaring daggers at the guys who ogle at Helen, or trying to cover her up or make it extremely obvious that Helen was spoken for. Alec understands, because people always stare at Magnus and he gets plenty of that with his sister, and Magnus finds it kind of funny. Helen often just rolls her eyes at how ridiculous Aline is, but it secretly turns her on a little bit.
  • Magnus doesn’t go out into the ocean much. He much prefers to bathe out in the sun and watch Alec swim, because there’s something beautiful and graceful about the way he moves with the waves of the sea; the way the sun hits the beads of water on his skin, wet hair clinging to his face, and Magnus finds it all very captivating. So he sits out with Aline while their significant others go out to swim and make bets on who could go the farthest out (which Aline finds kind of scary, because they both go pretty far) or sometimes they’ll wade waist deep in the water and Magnus will just watch Alec because he can’t get enough.
  • And it’s hard to catch him off guard but then Magnus will get pummeled by a huge wave because he wasn’t paying attention and yep, that’s enough time in the water for him
  • Helen makes sure Aline stays hydrated periodically and is always lathering her with sunscreen. Like, constantly, because if she doesn’t Aline will forget and won’t put on enough by herself and always ends up looking like a smol miserable tomato by the end of the day.
  • Sometimes they’ll bring a volleyball around and play a couple of games. They’ll usually do a couple-against-couple kind of thing but they’ll switch it up on the occasion to make it a little more interesting. Like, Helen and Magnus against Alec and Aline (which is a disaster 99% of the time, because both Alec and Aline are super competitive and are always trying to one-up the other and it doesn’t help them win at all, so they’re both better off on separate teams); or Alec and Helen against Magnus and Aline.
  • Aline loves to collect shells. She spends a lot of time walking the shore looking for them and putting them in little plastic baggies. Helen, Magnus and Alec often gather some for her whenever they see one; and if one of them is really pretty Aline will get crazy excited. She’ll come home with tons of them, so she’ll fill up water bottles with sand and decorate her and Helen’s room with mason jars of sand and shells.
  • Helen will bring along her surf board and try to teach Aline how to surf the really small waves, but Aline just eventually ends up losing her balance and falling into water a ton of times or tumbling beneath the bigger waves. Alec gives it a shot too - he’s really humble and nervous about it, but he ends up getting the hang of it fairly quickly. Aline stubbornly keeps trying after that.
  • Magnus and Aline take a bunch of pictures. Aline likes to take pictures of the beach or the interesting shells that she found and share them on social media websites she recently discovered, like Instagram. Magnus more so takes nice and sometimes silly selfies with everybody, or sometimes videos which Helen enjoys, or sneaks pictures of Alec when he’s not paying attention - the types that are natural and beautiful. When Alec sees them he gets flustered and bashfully tries to get Magnus to delete them with flushed cheeks.
  • Of course Magnus sends them to everybody in his contact list: he just can’t get enough of showing off his boyfriend at every chance that he gets, because Alec deserves more attention than he gets sometimes.
  • Alec gets pinched by a crab once after accidentally stepping on it and he’s this big great demon hunter but he refuses to go in the water again at least the next two times he goes to the beach because he’s scared that it’ll happen again and he’ll lose one of his toes. Helen and Aline are obnoxious about it and will never let him live it down: they tell like, everyone, so Jace has a field day poking fun at him afterwards.
  • They’re all those gross typical couples on a double date that you see having picnics on the beach, too. Each time they go they’ll take turns bringing the food and the blanket. (”Helen! Will you stop throwing grapes at me?” / “Oh, don’t wine about it Alec.” / “Oh my god.”)
  • They’ll stay there until sunset and then spend the rest of the night playing games on the boardwalk. Aline wins Helen a giant stuffed bear and Aline and Alec compete against each other in arcade games until they run out of spare change or get kicked out for disturbing the kids with inappropriate language. Magnus likes to drag them all into those overbearingly crowded gift shops and laugh at ridiculous merchandise and, once, impulsively buys a turtle that he ends up giving to Catarina after a few weeks.
  • Alec ends up really liking going to the beach after the first few times he goes with them and has a lot of fun. It surprises everyone, especially Isabelle and Jace. 
  • Queer squad beach days are so important.
Riverhead Table: BIG MAGIC and EAT PRAY LOVE

How do you design one meal around the concept of creativity? That’s the challenge we faced when we found out we would be sharing our next #RiverheadTable with internationally beloved and bestselling author Elizabeth Gilbert to celebrate the paperback release of her latest book BIG MAGIC. We tossed a few ideas around before Liz’s brilliant editor, Rebecca Saletan (who you’ve probably seen in other #RiverheadTable posts like this one), suggested we focus on color. Bingo. After all, BIG MAGIC’s cover art depicts a literal explosion of vibrant color, and the book itself is all about finding the courage to pursue your boldest creative impulses. And is there no more colorful cuisine than that of South East Asia, which also happens to be a region Elizabeth Gilbert explored in a little book called Eat Pray Love?

With an arsenal of recipes in hand for brightly hued curries, sunny saffron rice, fruit sorbet and more, two carloads of Riverhead staffers drove out to Elizabeth’s beautiful home in Frenchtown, NJ for a day of creative cooking!

Thanks as always to our friends at Jones of Boerum Hill for our custom Riverhead aprons, and a special shout out to Rosa and Emily of Marie Claire! They bravely rolled up their sleeves to peel shrimp and crack coconuts (on the sidewalk with a hammer) alongside us. If you somehow didn’t catch their epic Facebook Live tour of Elizabeth’s house then you should definitely do that here ASAP. 

We hope you’ll try one or all of these recipes for your next book club or dinner party! If you do, don’t forget to tag us using @riverheadbooks and #RiverheadTable.


Fresh green salad with edible flowers

Paneer Makhani (Indian cheese in butter-tomato sauce)

Baked tandoori shrimp

Basmati Rice with Cinnamon Saffron

Chapati bread

Coconut, red chili and mint coriander chutney

Cucumber-mint raita

Homemade blueberry, strawberry and mango sorbet

Hibiscus tea

Lots of white and red wine, because why not?

FRESH GREEN SALAD WITH EDIBLE FLOWERS (6 servings; 5 minutes total cooking time) From Martha Stewart Living

1 teaspoon red-wine vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

12 cups tender baby salad greens (about 5 ½ ounces)

1-2 packages edible flowers (We bought ours from the lovely folks of Windfall Farms!) 

Combine vinegar and mustard in a bowl. Gradually whisk in oil, then season dressing with salt and pepper. Toss dressing with greens and top with flowers. Serve immediately.

Elizabeth Gilbert and a very colorful BIG MAGIC-inspired salad.

Emily from Marie Claire using a widely used method called “hammer and sidewalk” to open coconuts for our chutney recipes.

NOTE: You’ll need a good blender or Vitamix for the following chutney recipes! And if you don’t yet know what “tempering” means, we suggest reading this helpful NPR article before you begin. It never hurts to learn new cooking techniques, especially when they are integral to a culture’s cuisine!

SOUTH INDIAN COCONUT CHUTNEY (makes approx. 1 cup; 10 mins total prep/cooking time)


1 cup of grated coconut (We cracked open fresh coconut but pre-packaged is also fine. No judgment here.)

¼ cup of roasted Bengal

3-4 of green chilies

1/2″ piece of ginger

2 tbsp of chopped cilantro

3 tbsp plain whole-milk yogurt

For tempering:

1 tsp of oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 tsp of urad dal

¼ tsp of asafoetida or hing

1 of dry red chili, torn into halves

1 sprig curry leaves

Grind together the coconut, Bengal gram, ginger, coriander, green chilies and salt. Add about 3-4 tbsp of water until you get a smooth consistency. Add yogurt and mix well. Next, heat oil for tempering in a pan and add the ingredients for tempering in the order listed above. When the mustard seeds start to pop, dunk the contents into the yogurt mix and stir.

RED CHILI CHUTNEY RECIPE (makes approx. 1/3 cup; 10 mins total prep/cooking time)


1 cup of peeled and sliced shallots

10-12 dry red chilies (you can add less or more, depending on how spicy you like things!)

1 pinch of asafoetida or hing

1 small piece of tamarind (or 1 tsp tamarind paste)

1-2 tsp of salt (adjust to taste)

2 tsp of oil

1 clove of garlic

Heat the oil in a pan and add the chilies. Keep the flame on low and fry for one minute until the chilies start to look glossy and smell roasted. Remove the chilies and add the sliced shallots to the same pan. Fry until golden. Add the hing, garlic and salt. Stir and then turn off the flame. Add the tamarind. Cool completely and grind with the chilies in the blender until it becomes a smooth paste.

 Art Director Helen Yentus considers a piece of tamarind.

MINT CILANTRO CHUTNEY (makes approx. 1 cup; 10 mins total prep/cooking time)


2 cups of fresh cilantro leaves

1 packed cup of mint leaves

2-3 green chilies

¼ cup chopped onions

2-3 cloves of garlic

1 pinch cumin

1 heaping tsp chaat masala

¼ tsp sugar

A squeeze of lemon or lime juice

Adding a little bit of water a time, grind all ingredients together to a smooth chutney. Taste as you go along and adjust the ingredients (even adding salt, if you prefer) until you reach a flavor you like.

Publicity Director Jynne Martin gives the mint cilantro chutney a nudge. 

CUCUMBER-MINT RAITA (Makes approximately 8 servings; 15 min for prep + 2 hrs minimum refrigeration) From Bon Appétit


1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated

2 cups plain whole-milk yogurt

¼ cup packed chopped fresh mint

1 tsp ground cumin

¼ tsp plus pinch of cayenne pepper

Salt and pepper 

Wrap the grated cucumber in a kitchen towel and squeeze until dry. Whisk the yogurt, mint, cumin, and ¼ teaspoon cayenne pepper in medium bowl. Add cucumbers and toss well. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (You can also refrigerate it up to one day ahead of time.) Sprinkle the finished raita with a pinch of cayenne pepper before serving.

BASMATI RICE WITH CINNAMON SAFFRON (Makes approximately 4-6 servings; 10 min prep; 3 hrs inactive time; 37 mins cooking time)

From Madhur Jaffrey’s “From Curries to Kebabs: Recipes from the Indian Spice Kitchen” 


1 tsp saffron threads
3 tbsps hot milk
¼ tsp ground cardamom
¼ tsp sugar
2 cups basmati rice
2 tbsps corn, peanut, or olive oil
2 medium cinnamon sticks
2 2/3 cups water
1 teaspoon salt

Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a small spoon and set aside for 3 hours. (NOTE: We definitely did not let the saffron sit for 3 hours and the flavor came out great. You should be fine after an hour!)

Put the rice in a large bowl and wash in several changes of water. Drain well then add fresh water to cover generously. Leave to soak for 30 minutes. Drain well again. 

Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain look translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Carefully lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving.

TANDOORI SHRIMP RECIPE (Makes 4 servings; 40 mins prep time; 10-15 minutes cooking time) 


Bamboo skewers, soaked in water before using

1 lb shrimp, shelled and deveined, tails on (tiger prawn preferred)

Olive Oil, for basting

½ tbsp chopped cilantro

1 lime, cut into wedges 


1/3 cup whole-milk yogurt

1 tsp finely minced garlic

½ tsp Garam Masala

¼ tsp chili powder

2 tbsps lime juice

1 tbsp oil

1 ½ tsps salt or to taste

¼ tsp turmeric powder

Red coloring, optional 

Mix all marinade ingredients in a medium or large bowl. Stir well. Add the shrimp to the mixture and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside. Line a large baking sheet (or two medium sheets) with aluminum foil or parchment paper and arrange the shrimp skewers in a single layer. Using a small brush, baste both sides of the shrimp with the oil. Roast for 10 minutes or until the shrimps are cooked. Broil for 1 minute or until the top surface is slightly charred. Remove from the oven, garnish with chopped cilantro and serve immediately with lime wedges.


(Makes 15-20 servings; 30 mins prep time; 15 mins cooking time) 


3 lbs fresh Indian cheese (paneer), cut into chunky cubes (pictured above)

6 cups (2 28-oz cans) tomato puree

4 fresh tomatoes, peeled, seeded, and chopped

1 quart heavy cream

3 tbsp peeled and finely grated fresh ginger

4 tsp garam masala

3 tbsp lemon juice

2 tsp sugar

4 fresh hot green chilis, finely chopped

2 tbsp salt

1 tsp red chili powder

1 tbsp ground cumin

4 tbsp dried fenugreek leaves (kasuri methi), crumbled (optional)

freshly ground black pepper

1 stick unsalted butter

4 tbsp olive or peanut oil

2 tsp whole cumin seeds

1 cup chopped fresh cilantro 

Combine the tomato puree, cream, ginger, garam masala, lemon juice, sugar, green chili, 1 tbsp of the salt, chili powder, ground cumin and fenugreek leaves in a large mixing bowl. Stir thoroughly and set aside. Put the cubed cheese into another bowl. Add 1 teaspoon salt and some black pepper. Toss well to mix. Put the butter, oil and cumin seeds in a medium, non-stick pan and set over a medium heat. Put all the cheese cubes in the pan in a single layer and brown them very lightly on at least two sides. Pour the tomato sauce over the top and carefully stir to mix. (Use two pans if it looks like the sauce will overflow.) Bring to a simmer, then heat very gently for 4–5 minutes, stirring with a light hand as you do so. Sprinkle the fresh coriander over the top before serving.

Director of Marketing Kate Stark peels ginger for our blueberry ginger sorbet.

NOTE: You’ll need a good blender or food processor, plus an ice cream maker for each of the following sorbet recipes! 

BLUEBERRY GINGER SORBET (Makes approx. 3-4 cups; 40-50 mins active cooking time; 4 hours total)


4 cups blueberries, washed (about 1 ¼ pounds)

2 tbsp minced ginger

¾ cup sugar

2 tsps lemon juice, to taste

¼ tsp kosher salt, to taste

Purée blueberries and ginger in a blender or food processor until smooth. Add sugar and blend for 30 seconds. Add lemon and salt, blend, and adjust to taste. Strain purée into a bowl and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to the manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.

MANGO SORBET (Makes approx. 3-4 cups; 40-50 mins active cooking time; 4 hours total) 


4 ½ to 5 cups ripe mangoes, peeled and diced (about 2 pounds)

¼ cup water

¾ cup sugar

1 tsp lime juice, to taste

½ tsp kosher salt, to taste 

Put diced mangoes in the blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use. Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste. Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to the manufacturer’s instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.

STRAWBERRY SORBET (Makes approx. 3-4 cups; 40-50 mins active cooking time; 4 hours total) 


2 quarts strawberries (about 2 ½ pounds)

1 cup sugar

2 tsps lemon juice, to taste

½ tsp kosher salt, to taste

Remove tops from strawberries and purée in a blender or food processor until smooth. Add sugar and blend for 30 seconds. Add lemon and salt, blend, and adjust to taste. Strain purée into a bowl and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to the manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.

HIBISCUS TEA (Makes 2 quarts; 5 mins prep time; 25 minutes “cooking” time)


2 quarts water

¾ to 1 cup sugar (depending on how sweet you would like it to be)

1 cup dried hibiscus flowers

½ cinnamon stick (optional)

A few thin slices of ginger (optional)

Allspice berries (optional)

Lime juice (optional)

Orange or lime slices for garnish

Put 4 cups of the water and the sugar in a medium saucepan. Add cinnamon, ginger slices, and a few allspice berries if you would like. Heat until boiling and the sugar has dissolved. Remove from heat. Stir in the dried hibiscus flowers. Cover and let sit for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and allspice berries. Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the mixture, then chill. Alternatively, you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor. Serve over ice with a slice of orange or lime.


It was a gorgeous evening and our hostess happened to have the most beautifully decorated wrap-around porch, so we decided to have an outdoor dinner party! Our BIG MAGIC / EAT PRAY LOVE meal was feast for the eyes as well as for our hungry bellies. Keep scrolling to see more behind the scenes photos from our day with Elizabeth Gilbert. 

Senior Publicity Manager Liz Hohenadel sets the #RiverheadTable on Elizabeth Gilbert’s porch.

Head Designer Taylor Grant, Associate Publicity Al Guillen and Marketing Manager Mary Stone prep the shrimp!

Rosa of Marie Claire in one of our custom made Jones of Boerum Hill aprons.

Celebrating BIG MAGIC in paperback!

Liz and Liz (ha!) decorate the salad with edible flowers.

Our hostess with the mostess. Let’s eat!

The full #RiverheadTable team :)

Helen was considered one of the best cops if Buffalo.

Helen lost a child and survived.

Helen struggles with suicidal tendencies.

Helen and Gabe took in an inner city child with a rough past.

Helen is the most determined and driven cop that Ryan Kane, a special ops ex military FBI agent, has ever seen.

Helen has a mental illness.

Helen loves Philip so damn much

Helen is incredibly intelligent.

Helen blames herself when she can’t solve a case.

Helen genuinely cares about everyone around her.

Helen swears a lot.


Helen is going to kick Ryan’s ass next episode and I’m ready!!