The falcon landed on his arm. But her quick, urgent
movements told him she was restless still. Arm raised, he let her launch into
the air again.
dawned on him as he noticed a group of birds near the horizon.
She rapidly gained height, eventually hovered over the
birds. In a flash, she turned and dived. Her wings drew back, her shape a dark
arrow slicing through the air. As the sharp talons sank into the prey, she let out a screech that rang through the silence of the hunting field.
Deadly, and graceful.
She came back to him after having fed from the carcass. The
falconer had said that she would not go back to the wild, if he would train her
well, and if she liked the protection and food he provided. He knew little of
falconry, but he believed that there could be something more to the relationship.
A tight bond. A deep appreciation.
More than just master
and hired sword, his mind supplied.
She had been gone
for months. Each passing day found him more agitated. More than once, he had
imagined her safe in his home, cocooned in his silks and jewels, and laughing
with his children in her arms.
But falcons were not song birds. They were meant to be
solitary and free.
He turned towards the castle, heavy heart a dead weight in
Trust that in her skyward
She won’t forget the
warmth of my hands.
He was half asleep when she came back, announcing her
presence with little girlish giggles. His heart leapt as she slid into the
bedding and settled on top of him. Winding his arms around her, he buried his
face into the crook of her neck and noticed a faint scent of blood that still
lingered. For a moment, he was terrified that it belonged to her.
She raised a sardonic eyebrow at the question. But her
expression soon melted into a fond look, and laughing lightly, she told him that it
would take a highly skilled opponent to draw her blood. He cupped her face in
his hands then, and crashed his lips into that infuriating mouth, taking in her taste to fill the emptiness that had tormented him for all
the time they had been apart.
“I have a gift for you”, he said between slowing kisses.
She pulled back, a teasing look dancing in her eyes.
“Not another pretty little hair pin, is it? I prefer mine sharp
and dipped in poison, Milord”.
His face flamed, at both the drawl in her voice, and the
memory of that first gift. But amidst the embarrassment, there was sympathy wrenching his heart. Her beauty was more than just a weapon, and
it pained him that she only thought of it as such.
Pressing their foreheads together, his summer blue sky
gazing into her velvet night, he smiled softly.
I love all the colors from the Candy Flakes collection, but I ordered Lollypop first. I don’t know why, I don’t even like pink that much…Anyways, it’s a gorgeous flakie polish with sheer pink jelly base and orange/gold flakes. I used 3 coats, but my tips are still see-through. I really like it, because it have many faces, it looks totally different in certain lightning. It can be a hot pink see-through jelly, an orange-toned pink flakie or almost a foil effect pink. So it’s really amazing. You can use it as a topcoat too!
I apologize for the delay in posting! Recipes should be uploaded again regularly now (at least until December when finals are around!).
This appetizer is easy to make, affordable and is quite filling! The baked brie is absolute heaven, simply place it in the oven and bake until it melts! There are other condiments with this dish like pesto and pepper jelly. They tone down the heaviness of the cheese a bit.
1 brie cheese block
1/3 cup pesto (recipe here)
1/5 cup chopped red pepper
1 tsp gelatin
3 tbsp sugar
4 tbsp water
1. To make the pepper jelly, prepare the pepper by chopping it into small cubes. Mix the the chopped pepper with sugar. In a small bowl, mix together the water and gelatin and microwave for 1 minute. Then mix together the gelatin mixture and the pepper mixture. Refrigerate until cold.
2. Heat up the oven to about 300’C. Place the brie on a baking tray and bake until the cheese softens. (About 15-20 minutes)
3. Slice the baguette into 1/3 inch slices. Then toast in the oven for 10 minutes.
4. Serve the baked brie with pepper jelly, pesto and baguette slices!