Taurus - Brownie (brùnaidh) Brownies are ususally solitary fairies seen alone or in small groups. You will mostly see male Brownies because only few of them are married. They have brown hair and brown clothing which covers their 2 ½ to 3 feet tall bodies. This fairy works in the night at rural homes and farms for only one family, to which they may become attached. Brownies love food, especially cakes with honey, corn muffins or a bowl of milk. However, if you mistreat them in any way they will either leave or play tricks on you.
Virgo - Elf Elves are described as youthful looking men and women who are actually quite small. They are of great beauty and live in forests, caves or springs. They are often believed to be long-lived or immortal and to have magical powers. This kind of fae loves fun and they can’t bear a life without joking or playing tricks. Sometimes they seem to exaggerate their behaviour but they are truly good-hearted and their laughter is a beautiful music for the ears of humans.
Capricorn - Ghillie Dhu Ghillie Dhu is Gaelic and translates to “dark haired lad” or “dark servant”. Those fairies are male solitary spirits whose task it is to protect the woodlands. They’re most active by night but when they sleep, they are keeping themselves warm in a round nest consistent of plant fiber. Berries and nuts are their main nutrition. They avoid contact with all humans due to their shyness but they normally are friendly and harmless sprites. Ghillie Dhu’s have a gentle devotion to children and are reported to help lost people finding their way back.
Summary: Y/N really likes Wonwoo and supports him in every way. Y/N had always been there for him even when Wonwoo never returned anything back. One day when Y/N see’s something she wouldn’t have wanted to witness she broke. She changed over the course of time and even moved. Wonwoo gains regret and guilt, but it was too late to fix it.. or will it?
The aroma of blueberry muffins filled the hallway as Y/N walked through the hallway holding a bag of freshly made goods. Those 20 muffins were specifically for one person and it was Jeon Wonwoo.
Jeon Wonwoo is a smart and good looking boy in Y/N’s grade and not to mention but Y/n’s crush. He was very passionate about singing and he loved to read. Y/N was there to support him with that.
She would help him pick out a book to read but he would’ve already read the book. Wonwoo would enter some contests and yet, Y/N would always be to every single one with her special poster made for him.
Her passion for Wonwoo annoyed the boy too much. The support felt great but it happened to often he just didn’t want it. It mean nothing to him since he barely even knew Y/N.
Though his little classmate didn’t get all his attention, she still gifted him with the baked snacks she would make for him. Once he received him he would either throw it away or give it to his best friend Mingyu or just find any other way to not eat it even if it was a really good sweet. The only sweet he has ever tried from her was her mochi.
Samhain (Oct 31)
Food and Drink of Samhain: Turnips, apples and apple cider, gourds, nuts, mulled wines, beef, pork, poultry, ale, bram brack (dark loaf or cake made with dried fruit), corn, mugwort tea, pumpkin, squash, and colcannon
1 C. raw, grated potato
1 C. cooked mashed potatos (leftover is fine)
1 onion, minced fine (optional – for savory boxty pancakes)
1 C. all-purpose flour
1 tsp. baking powder1 tsp. salt
1 egg, beaten
1 C. buttermilk
2 tbsp. butter
In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring). In a large mixing bowl, sift together flour, salt, and baking powder. Add grated potato mixture, egg, and mashed potato. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary. Melt butter in a heavy skillet or on a griddle.Over medium heat, drop large spoonfuls of boxty batter into skillet, making approximately 6" pancakes.
Brown well on both sides.
12 medium potatoes, peeled, cooked & roughly mashed
2 Eggs; well beaten
250g Cream cheese, softened
1 teaspoon Salt
¼ cup Butter
½ cup Sour cream
¼ slice Green onions
½ cup Milk
½ cup grated tasty cheese
Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 20cm round casserole dish and bake in a preheated 150°C oven for approx 45 minutes.
1 lb. of cabbage or kale, cooked
1 lb. potatoes, cubed and boiled until tender
2 leeks, cleaned well and chopped, or green onions
1 C. whole milk or light cream
½ C. butter, melted
salt and pepper, to taste
pinch of ground mace (optional)
Boil kale or cabbage in lightly salted water until tender. Chop.
Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.
Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.
Return potatoes to pot over a low flame.
Add milk with leeks.
Beat in cooked kale or cabbage until green and fluffy.
Remove from heat and serve.
Make a well in the middle of each portion and divide butter evenly among servings, filling each well.
Dip each bite of colcannon in butter before eating.
Cream Cheese Potato Pie
1 egg, beaten
1 10 oz package cream cheese, softened
3 cups mashed potatoes
1/3 cup milk
1/3 cup Italian bread crumbs
2 Tablespoons sweet basil
¾ Teaspoon garlic salt
½ cup shredded cheese
Stir egg and cream cheese together until well mixed. Cream potatoes and milk together.
Add both these mixtures to the same bowl, along with bread crumbs and spices. Mix
until creamy and smooth. Turn into greased 8-inch pie pan and smooth out evenly. You can also
choose to make a nice pie crust to line the pan with, but it’s just as good without the crust. Bake
at 350 degrees for 30 minutes until pie puffs up a little and starts to brown slightly. Remove from
oven, top with shredded cheese, and allow to cool before serving.
Fairy Spice Cakes
These delicious cakes are best left in the garden for the Elemental Folk on nights of Wiccan significance, such as Samhain or Lammas.
½ cup sweet Muscat wine
2 tablespoons fine brown sugar
1 large egg
⅔ cup flour
½ teaspoon poppy seeds
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
Sunflower oil for frying
Mix the egg and the Muscat wine in a bowl. In a smaller bowl, mix together the flour, poppy seeds, cinnamon, sugar and salt. Stir this into the egg mixture. Let it stand for about ½ hour. Combine the nutmeg and honey in a small bowl. Heat some oil in a frying pan (about ½ inch in the bottom) until it’s hot. Drop the batter into the oil one generous spoonful each time and fry until golden. Place on paper towels to drain and then dip into the honey mix. Delicious!
Golden Herb Rolls
2/3 cup milk
½ cup (1 stick) butter or margarine
¼ cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
¾ teaspoon dried thyme leaves, crushed
½ teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling ½ to ¾ full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.
+ NOTE: Dry roasting the herbs in a pan for a few mins,
just until you can smell them, with give you a MUCH more flavorful end result
1 cup Vegetable oil
2/3 cup Water
1 15 oz Can of Pumpkin
Or you can roast or boil fresh pumpkin 15 oz
1 cup walnuts or Pecans (optional)
* Mix *
Beat wet ingredients, eggs, add oil and water.
In another bowl mix dry ingredients, flour, sugar, salt and spices.
Make a well of the dry and gradually add wet ingredients.
Mix and pour into greased loaf pans (pound cake size)
Preheated oven at 350 for 1 hour.
Yields 2 -3 breads
½ cup vegetable oil
4 ounces unsweetened baking chocolate, melted
2 cup granulated sugar
2 teaspoon vanilla
2 cups cake flour, sifted
2 teaspoon baking powder
½ teaspoon salt
1 cup confectioner’s sugar
In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.
Preheat oven to 350 degrees F Roll about a Tablespoon of dough into a ball. Drop balls into confectioners’ sugar, and roll until coated. Place balls about 2 inches apart on a greased baking sheet.
Bake for 10-12 min. The cakes should be a soft and the edges should be firm. Do not overbake; they burn easily. Makes about 3 doz
Harvest Scalloped Corn
2 cups whole kernal corn, frozen
2 cups potato chunks, peeled
2 cups broccoli florets
½ cup thinly sliced celery
1 cup Italian bread crums
1 ½ cups sour cream
2 eggs, beaten
½ cup milk
1 teaspoon garlic powder
¼ cup shredded carrots
sea salt to taste
Combine corn, potatoes, broccoli and celery. Pour into greased rectangular baking pan. Sprinkle bread crumbs over vegetables. Beat eggs, sour cream, milk and garlic together. Pour over vegetable mixture. Bake at 350 degrees for 35 to 40 minutes, until set in the center.
12 medium potatoes, peeled, cooked & mashed
2 Eggs; well beaten
8 ounces Cream cheese, softened
1 teaspoon Salt
¼ cup Butter
½ cup Sour cream
¼ slice Green onions
½ cup Milk
Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 9~ round casserole and bake in a preheated oven for 45 minutes.
1 cup coarsely ground beef
1 cup coarsely ground potatoes
¼ cup coarsely ground onion
¼ cup snipped fresh parsley
2 tsp. Worcestershire sauce
1- 6oz can evaporated milk
¼ cup fine dry bread crumbs
1 tbs. butter/margarine melted
In frying pan, combine and cook beef, potatoes, onion, parsley, and Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a 1 qt casserole dish. Mix bread crumbs with melted butter/margarine and sprinkle on top. Bake in oven at 350 degrees for 30 minutes.
Makes 4 servings.
2 cups pureed pumpkin
1 tbsp cinnamon
2 tbsp sugar
1 tbsp nutmeg
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast dissolved in ½ cup warm water
1 tblspn salt
2 tblspns vegetable oil
1/3 to ½ cup molasses
2 cups of fresh cider
Combine cinnamon, sugar and nutmeg with the pureed pumpkin.
Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add
more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or
plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place.
Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long
strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and
let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and
done, when a fork comes out clean.
1 c Unbleached Flour, Sifted
2 t Baking Powder
¼ t Salt
¼ t Ground Cinnamon
¼ c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
½ c Canned, Mashed Pumpkin
2 T Milk
Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 ½-inch muffin-pan cups, filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.
(These are my personal favorite~)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick butter or margarine, softened
½ cup sugar
½ cup buttermilk
2/3 cup cooked, mashed pumpkin
¼ cup brown sugar
2 tablespoons molasses
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon ground cloves or allspice
In small bowl, sift together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until fluffy and pale. Beat in eggs and buttermilk until well-blended. Add flour mixture to form a batter. Preheat oven to 375ºF. In medium bowl, mix pumpkin, brown sugar, molasses, cinnamon, ginger, and cloves until well-blended. Stir into the batter. Ladle batter into 12 2 ½-inch greased muffin cups and bake for 15-17 minutes. Cool for 5 minutes, then cool on rack.
Yield: 1 dozen
These cookies can be made on Hallow’s Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths–or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.
1 ½ c. powdered sugar
1 c. butter or margarine (softened)
2 t. vanilla
1 t. almond extract
2 ½ c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 ½ T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
½ c veg. oil
4 sq unsweetened chocolate (4 oz) melted
2 cups granulated sugar
2 tsp vanilla
2 cups pastry flour (not hard, sifted or cake flour)
2 tsp baking powder
½ tsp salt
1 cup confectioner’s sugar
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it’s messy). Drop balls into confectioner’s sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don’t overbake—these burn easily. Makes about 3 dozen
Samhain Meat Pie
1 bay leaf
10 bacon slices
2 leeks or onionschopped into 1 inch pieces
3 carrots chopped into 1 inch pieces
1 chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes, peeled or not
1 TBS red wine vinegar
2 cloves garlic, optional
Place the bay leaf into the bottom of a Dutch oven or cauldron. (You will need a lid.) Place half the bacon over the leaf and cover with half of the mushrooms, leeks and carrots. Place the meat pieces atop the vegetables and then cover with the rest of the mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and one of the crushed garlic cloves. (Extra water or broth can be added if thought necessary, just not too much.) Place the potatoes on top of everything else. Add a bit more salt and pepper, the rest of the garlic and parsley. Place the rest of the bacon over this and pour the red wine vinegar over them. Place a tight lid on the pot and cook in the oven at 325 degrees for two hours. Do not check inside too often, as it will dry out the meat. Be sure to discard the bay leaf
1 cup chopped onion
3 tablespoons butter
½ teaspoon salt
1/3 teaspoon pepper
1 cup cooking wine
1 ½ cups heavy cream
1 teaspoon chopped bay leaf
1 teaspoon celery seed
1 teaspoon dried thyme
6 ounces fettuccine, cooked
Sauté the mushrooms and onions in the butter until tender. Add the salt, pepper, and wine; simmer over low heat until the mixture is reduced by half, about 5 minutes. Stir in the cream, bay leaf, celery seed, and thyme. Bring to a low boil. Pour over pasta.
¼ cup firmly packed brown sugar
1 tsp pumpkin pie spice
¼ cup whipping cream
1 cup butter, softened
Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.
2 sticks butter
½ cup brown sugar
1 tsp cinnamon
Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.
Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.
* ½ teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.
1 cup raspberries
2 tablespoons water
1 tablespoon sugar
½ cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
¼ teaspoon lemon juice
Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.
Pumpkin Marble Cheesecake
1 ½ c Gingersnap Crumbs
½ c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
¾ c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
¾ t Cinnamon
¼ t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Quickie Shortbread Soul Cakes
1 stick of butter, softened
4 Tbs sugar
1 ½ C flour
Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it’s smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees.
Buttery Soul Cakes
Two sticks butter, softened
3 ½ C flour, sifted
1 C sugar
½ tsp. nutmeg & saffron
1 tsp each cinnamon & allspice
2 tsp malt vinegar
Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinammon and allspice. Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until ¼" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.
4 C flour
1 pkt active dry yeast
1 C milk
2 Tbs butter
½ tsp each cinnamon & salt
¾ C sugar
½ C lemon zest
1 ¼ C golden raisins
Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.
Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.
100 g butter
100 g fine white sugar
½ pound plain white flour
1 teaspoon mixed spices
40 g raisins or sultanas
Melt the butter in a microwave, then stir in sugar until you have a smooth, creamy mixture. Stir in the eggyolk, again aiming for smoothness.
Add flour and spices, stir and mix well, then add raisins. Add enough milk (slowly!) until you have a soft but still formable dough.
Form this dough into round, flat cookies with around 4 inches diameter and slightly less than an inch of thickness, arranging those on a greased baking tray. Then “carve” decorations into the cookies with a blunt knife - try Celtic spiral designs for that extra effect.
Bake the cookies at 180 degrees Celsius (360 Fahrenheit) for ten to fifteen minutes until golden brown.
• soulmate! AU • you live in a colourless world and you will until you meet your soulmate, they’re supposed to brighten up your life • one day, you can finally see in colour but….he can’t
I never thought that Colourless was going to be such a popular series. Some of you guys messaged us to update it 😂 Y'all cute, I see you so…here we go. The fourth instalment of Colourless. Tumblr messed up my original format above, if you’re wondering.
- Admin L
Latte or vanilla bean frappe? Chocolate or strawberry smoothie?
You wanted to cry, standing in the line for a taste of On Cloud Nine’s - the best and only sugar filled cafe on campus -wonderful treats.
It had become a tradition of some sort, every week, one of the clique members would do the snack run. This - particularly hectic - week, to get things off your mind, you volunteered. At least this would take your thoughts off certain matters for a short yet refreshing time.
The crushed piece of paper had messy scribbles of your friends’ orders, crumpled because of your nerves and the dilemma you were facing.
Coffee or smoothie? That’s the first question I should be asking myself.
You were tempted to rip out a good chunk of your hair in frustration. Both drinks were equally delicious, just thinking about them was enough to make your mouth water. Both were your fixed picks, but maybe it was time to try something new.
Coffee, smoothie, or should I get an iced tea?
You wrinkled your nose at the thought of ice.
What a great idea, a crushed ice drink in this miserably wet and cold weather.
Worry began to build up when you snaked up the queue and finally, there was only one girl ahead of you. Your mind still had not been made up. The pastel walls and soft, neon sign decor did nothing to calm your nerves. From one corner, the pink flamingo statue seemed to be judging you.
“Hi! Welcome to On Cloud Nine, how can I help-“
“I’ll have one of whatever she’s having,” you blurted out without thinking. “And, um, one butterfly pea tea uh, warmed…, a banana and almond muffin and one…Thai milk tea with…seventy-five percent sugar, no ice, e-exactly two teaspoons of milk…and one cinnamon stick?”
Your face turned bright red after reading out that ridiculous order in public. Whatever concoction you ordered was really questionable, you were mentally re-evaluating your choice of friends. In that moment, you wanted nothing more than for the ground to swallow you up.
Surprisingly, the barista had complied and added precisely one whole stick of cinnamon in the tea. It puzzled you as cinnamon in Thai milk tea did not sound exactly…fitting.
Your drink was one that was much more appetising, God bless the girl in front of you who ordered hot chocolate with extra marshmallows. One sip was all it took to make you feel warm and fuzzy.
Hot chocolate was energising, soulful, truly a comfort food.
Just as you were packing to leave and head back to your friends, a rush of cool Autumn breeze filled the small coffee house, causing your body to unintentionally shiver.
However, the real reason that a shocking bolt spread down your back was not because of the weather, but because of who entered On Cloud Nine.
You could say you were on cloud negative nine or so, mood dampened by a downpour.
A clique stepped into the store. Not just your own clique but another group of friends trailed behind.
A familiar pair of hazel eyes bore into the sides of your face, you refused to turn your head to meet his gaze.
You pursed your lips, guard raised but dread and puzzlement flooded you.
Sensing your obvious shock and confusion, Elkie stepped forward to squeeze your hand encouragingly. She also took the bag of snacks away from you to settle into a nearby booth.
You nearly missed the words that emitted from Woojin’s mouth since he said them in such a small voice as if he too was dreading this meeting. Yet, there was some sort of underlying, camouflaged hope and anticipation in his tone.
“We need to talk.”
Oh, the irony.
Despite the glittered splashed walls and fairyland decor in On Cloud Nine, the atmosphere felt like one in a horror movie, or better yet, it felt as if this scene took place in a dystopian planet, foreign from the one you knew.
You took a long sip of your hot cocoa, savouring the heat and bitterness of the dark chocolate, in a twisted way, it resembled your mood. The warmth stung your tongue, the bitter aftertaste of the eighty-five percent cocoa chocolate only increased the tension, yet, you welcomed it.
Maybe it was some sort of indicator to make sure you were alive, that this was reality and not some nightmare.
You knew you had been putting off meeting Woojin for the longest time but there was no other way around this sticky situation.
Bae Jinyoung - a classmate from chemistry - was experiencing one right across your booth. He visibly winced as Lee Daehwi attempted to rip the gigantic rainbow swirled lollipop off the edge of his best friend’s boyfriend’s fringe.
Such a sweet romance.
You sighed dreamily, wishing the same for you - even if your somewhat non-existent love life claimed otherwise.
“Let’s set the record straight.” Jiwoo finally broke the choking silence. “Woojin, please explain your side of the story.”
In reply, the dancer shrugged. “I don’t know what’s happening myself.”
“She wants to know if you can see colours,” Im Youngmin elaborated, trying to keep his friend’s calmness intact.
The verbal confirmation shot into your heart and made it shatter into a billion crystal fragments like glass. Your grip on your mug tightened, sending a wave of déjà vu crashing over you.
I can’t smash this mug, I’ll have to pay for it. Besides, hot chocolate is much better tasting than coffee.
“Do you recognise… Y/N as your soulmate?” Elkie posed the other question, her lips pressed into a tight pout. She drummed her fingers on the table out of worry.
Woojin’s jaw worked to form an answer but no words were projected.
“I-I…I would if I could confirm it.”
A shift was sensed in his mood, his eyes darkened, his tone deepened and the loudness of his charming voice increased.
“How do I know you’re not playing with me right now?” He hissed, face reddening with fury. “You know this is a sensitive subject for me. Stop playing games with me!”
A few curious glares were sent in his general direction but he did not exactly pay them any mind.
Woojin rarely showed his temper, it came as a huge shock, but you expected him to flare up anyway. In his shoes, you would too. A part of you pitied him, he was really missing out on a great person for a soulmate.
“It’s fine. It’s whatever. Let’s go,” you beckoned, setting your mug back on the table and standing up to leave.
Jiwoo caught your elbow before you could even take a step out of your seat. She let out an annoyed huff before tenderly shoving you into your chair again.
“Listen,” she said in a low tone. “I’m not leaving until we settle this today.”
Woojin opened his mouth to oppose but he quickly clamped it shut from the stares his hyungs shot him.
“We can stay here until the cafe closes, I really don’t mind.” Jiwoo tapped her pen to her bottom lip, raising a brow, scanning for even the smallest sign of opposition.
A sigh left Woojin’s mouth, he looked apologetic and defeated. “You know I wanted to talk,” he whispered meekly. “But I don’t think I can.”
“That’s why we’re here,” Donghyun said matter-of-factly. “We’re here to facilitate the…discussion.”
Youngmin nodded encouragingly, ruffling Woojin’s hair. “We know not much talking would occur if it was just both of you.”
“Yeah,” Jiwoo giggled, suddenly regaining her bubbly personality. “More like a lot more lip-locking!”
Her joke elicited laughs, be it embarrassed ones from yourself and your soulmate or amusing ones from your friends. The atmosphere loosened up, it felt like a fresh start.
“So, hi. My name is Park Woojin, what’s yours?”
“So 6pm? I’ll meet you outside your dorm block?” you confirmed, heart nearly racing out of your chest.
Woojin nodded in reply, pushing his chair out as he stood. “I’ll see you then.” He appeared cool and collected but the second he thought you were no longer able to see him, he jumped and yelled in excitement.
A date was the last thing he expected, probably not an activity he would have wanted to engage in when he thought about it but somehow, Woojin was anticipating tomorrow evening. He felt energising electricity zap him all over, much like when he was dancing to his favourite songs.
Maybe it’s just the soulmate pull…
Perhaps it was only that factor that attracted him but either way, Woojin was finally excited about action in his depressingly almost non-existent love life - he was never really enthusiastic about dating after Naomi anyway.
Knowing he had a date set up brought a new feeling, a feeling that was oddly pleasant. One that was filled with hope, that things would work out, that he would solve this puzzle.
Blame all the sugar in On Cloud Nine for Woojin’s mood switch and sudden hype. His mood definitely took a turn, for better or for worse was the question. He was a tad bit afraid as it had been a long while since he had gone on a date. Then, there was all that joy that was bubbling.
You were not Naomi.
You were a different person, someone he could get to know. Someone who he could potentially learn to trust, who he could enjoy times together.
You were a person that could hold his future.
And of course, someone who could make his universe burst into colour for the very first time.
Lifting does help people. It’s not always about high end makeup or designer bags. Yesterday there wasn’t a single thing to eat in this house..no joke. Not even a can of corn. We had no food. Now we’re stocked. Cereal, ramen, bread, lunch meat and cheese, macaroni, fruit, juice, tea, sugar, goldfish, danishes, muffins, milk…. My 2 year old niece and nephew have food to eat. Nobody is going hungry. I won’t feel bad for how we made that happen.
I don’t have enough followers for this to be seen by anyone myself, but I really wanted to let someone know.
I recently saw the Muffins N Milk Salvation Army thread and decided to check out her twitter account - I don’t have any sensitive content or parent lock on my account (seriously, I’m 20, there is no chance of someone else turning on these settings), and have never seen this come up before. After spending quite a while trying to remove my ‘sensitive context filter’ (I didn’t even know I had one?) I FINALLY got to view her tweets and there is NOTHING remotely sensitive about them.
It almost seems like twitter has made it difficult to view her tweets because she is trans or homeless or spoken out about the Salvation Army, IDEK.
I just think it’s wrong and sad, and I wanted to let someone know because, if it has been done deliberately I don’t have any power to do anything about it.
Can i request a scenario for todoroki with a chubby female s/o ? Im not very confident with my body; -;
(I DON’T KNOW WHAT HAPPENED WITH THIS ASK BUT I THINK I ACCIDENTALY ERRASED IT AND I’M VERY VERY VERY SORRY)
Of course you can, lovely Anon! I wanted to tell you that even if I don’t know you I belive that you are strong enough to go over this. I hope that you have someone to talk to, but if you don’t, I’m here to talk, always. My DMs are always open, even if we don’t know each other at all. Also, our body is a very complex creation of nature itself, and you are indeed very beautiful! I hope you have a great day lovely Anon.
You would wake up every morning with Todoroki tangled arround your waist, hugging it, keeping you close. He was a night cluddler, and you couldn’t even beging to express how adorable he was.
However the mornings in which he stayed in bed past you, were few. He used to wake up, make breakfast, have a shower, get dressed, and after that he still had time to check his phone before you woke up.
-Good morning, (Y/N)- You heard as fast as you arrived to the kitchen.
-Morning, Todorki!- The table was full of food he had prepared for you. Cereal, toasts, muffins, orange juice, milk, and even things you couldn’t name.
And you smiled. You didn’t even know what to say.
-Thank…thank you for all of this.
-What do you mean?
-For the beakfast.
-Isn’t that what boyfriends and girlfriends do?
You chuckled at his answer. Sure he was very new to this, but you loved it.
You sat and started eating. And something just didn’t feel right. At all.
-Have you thought about today’s party?- He muttered, almost as if he didn’t want you to hear.
-I don’t…I don’t think I want to go- You said staring at your tummy.- I don’t feel very good today.
-Okay, then we are staying home. Any films recs to watch?
You abruptly stood up from the table. No. No. No. And no.
-Uh, you don’t fancy seeing films today?
-It’s not that you idiot. I know how important that party is for all the new heroes, I know how that party can open you a lot of doors when it comes to the profession.
-I ain’t going if you don’t feel good, nor I’m going to go and let you stay home, all alone.
You sat again. You knew that once Todorki had decided for something, he wouldn’t change his mind for shit.
-Gimme film recs or i’ll choose it myself.
-…How to train your dragon?
And you didn’t even know how you found yourself laying over a blanket on the floor, Todoroki big spooning you, watching How to traing your dragon. He would leave short pecks on your cheek from time to time. His hand innocently lowered to hug your waist, and you shivered.
-Are you okay with that?
-Ehh…Not quite, sorry. There are somedays in which I don’t like it when people touch my tummy or waist.
-No, I’m the one who’s sorry.
He snuzzled his face in your shoulder, something he only did when he was conflicted by something.
-You okay?-You asked, with a worried tone.
-No, it’s not about me.- He said standing up and pausing the film.- Are you okay? Do you wanna talk? I don’t want anything I can do to make you feel uncomfortable.
And if something, you loved this about him. Straightfoward. With no fear to apologize. Comfortable to be arround.
-You are a strong and beautiful woman, and I cannot cease to think about that. I wanna help you to love your body as much as I love it. Tell me everything that bothers you.- His voice was calm, almost as if he didn’t realize the sweetness in his words.
And maybe two hours went by, maybe two hours in which you realized how much luck you had having him by your side.
Why can't I find a muffin recipe that doesn't use milk?! I'm out of milk and want muffins! Why do muffin recipe makers hate me?
This is relatable! Dairy is usually the one ingredient I never have on hand when I have the spontaneous urge to bake. I don’t regularly consume milk and/or cream so I usually only buy it for baking, and then once I use what I need it just sits in the fridge and goes bad.
I do know that buttermilk and heavy cream have a longer shelf life than regular milk so if you find a recipe using those you have more time get more uses out of them. I don’t really know if things like evaporated or powdered milk could provide solutions, but it’s probably worth researching.
1 cup (160 g) white rice flour ½ cup (56 g) blanched almond flour 2 teaspoons aluminum-free baking powder (10 g) 2 tablespoons dried chives 1 teaspoon garlic powder (4 g) ½ teaspoon fine sea salt (3 g) 1¼ cups “lite” canned coconut milk, shake well before measuring ¼ cup aquafaba (the liquid from a can of chickpeas, simply drain a can and save the liquid) 1 tablespoon apple cider vinegar (15 mL)