Summary: Dominic and Rose develop a romance while Kenna and her troops build an army away from Stormholt. But how genuine of a romance is it when Rose knows, deep down, that Dominic still yearns for Kenna? This heartbreaking story takes place before the Book 1 finale.
Warning: Mature content.
Author’s note: I’ve been wanting to write a piece for Rose from The Crown and the
Flame. I don’t ship her with Dom, but I do empathize with her being
lovelorn. That’s what triggered me to write this. Here’s to you, Rose.
SHADOWS AND LIGHT
He loves her. That much I know. I see it in his eyes when he gazes at the moon at night, as if he’s desperately praying to the gods to give him an answer. I see it in the way he clenches his jaw when his hawk returns with no news, or when he overhears the castle guards gossiping about Prince Marco’s plans. I feel it in the way he holds me in the evenings, when he thinks I am asleep, when he thinks I hear no more.
“Kenna,” he would whisper. He would get up from his bed, put on his tunic and stand by the window, gazing at the moon, eager for answers.
“Dominic,” I had said once, moments after he had bathed himself in the moonlight. I clutched the blanket against my body and walked towards him, aching to have him back in bed again, aching to have him be mine again.
He took me in his arms and kissed the top of my head. “Go back to sleep, Rose. I’m just thinking of the plans for tomo–”
“Tomorrow’s plans can wait, my love,” I interrupted him, lest his thoughts went to the Queen. “Come back to bed…”
He looked at my lips, and let his gaze wander down my neck, my arms, my hands clutching the sheets to my chest. “Maybe….,” he whispered, an impish smile spreading across his face.
Trio of flatbread pizzas. Left is salsa verde Mexican cheese and fajita chicken. Middle is ricotta based with mozz, caramelized onions and balsamic glaze. Right is ricotta, mozz, and rosemary roasted asparagus and sweet potato. Not bad considering I REALLY wanted to order a pepperoni pizza and not cook.
To celebrate our 2 year anniversary (the vegan dude and I) we went to Acorn Vegetarian Kitchen in Bath (used to be called Demuth’s) and opted to have lots of small dishes so we could try as much as possible.
There was rosemary garlic roasted potatoes, tamari cashews, sourdough with cashew pate - J’s fave! -, smoked glazed mushrooms, fried polenta with plum ketchup - my fave! - and more sourdough with rapeseed oil and dukkah. All of it was fabulous, I can’t believe it’s taken so long for us to go! I’ll for sure be going back. ^_^
Our Autumn picnic 🍂🐶 Blue mashed potatoes with rosemary and garlic, roasted blue potatoes, and maple baked butternut squash 🙏❤️ Vegan, local food, seasonal food, high carb, low fat, oil free, salt free 😋
Post workout dinner! Balsamic roasted veggies, Rosemary potatoes and salmon👌 simple, healthy, and delicious! 😋😋
Preheat oven to 425 degrees. Cut your veggies and place in a big plastic or bowl. Add 1 Tbsp balsamic vinegar (more or less depending on how many veggies you have) and any seasonings you’d like. Mix everything together by shaking in a bag or mixing around in the bowl. Spray a baking sheet with coconut oil and cook for around 15 minutes!
Breakfast from this morning! Drove over to my boyfriends house and made this for the both of us. Egg scramble with veggies and soy italian sausage, and roasted rosemary potatoes on the side. So amazing. I’ve never had soy ‘sausage’ before but let me tell you it was delicious!! In my opinion if you didn’t tell anyone it wasn’t real sausage before they tried it they’d never notice a difference! I’ve been trying to eat less animal products lately so having these options is great, and it’s boyfriend approved. Although he still insisted we have eggs with it, but it’s a start!
Preheat oven to 425 degrees. Wash a handful or two of small red potatoes and cut into quarters. Transfer to a small mixing bowl and toss in 1 tsp of avocado oil until all potatoes are evenly coated. Then toss again with rosemary, sage, and cracked pepper until you reach the amount of seasoning you desire. Transfer potatoes onto a baking sheet sprayed with coconut oil and cook in oven for 20-25 minutes.
Whisk 1 egg + 2 egg whites in a bowl with Mrs. Dash extra spicy seasoning, set aside. Chop your veggies (I used red onion, broccoli, bell pepper, and zucchini). Spray a pan with coconut oil and heat to medium on the stove. Add onion and cook for a few minutes, then add the rest of your veggies and cook another minute or two. Add the ‘sausage’ with the veggies and cook for about 5 minutes, flipping it over every minute or so, so it cooks evenly throughout. Add a big handful of spinach and cook until wilted. Push everything to one side of the pan and spray the empty half with more coconut oil. Add the whisked eggs and scramble everything together until eggs are cooked. Serve as is, or I highly recommend toppings such as cherry tomatoes, cilantro, green onion, and avocado!
This classy little potato was the star of the show last night on our dinner table. Those crispy, salty leaves of potato just begged to be peeled off and popped in my mouth. I saw Ina Garten hold up one of these beauties on her show yesterday and I did a double-take. I paid rapt attention as she explained the process. Small Yukon Golds and fresh rosemary were already in my possession. All else required was olive oil, kosher salt and pepper. It just so happened that I had a pork roast in the oven, so it was a no-brainer that this would be its side-dish.
I give you her recipe with my notes: Working the salty mixture in between the cuts is the magic to making these potatoes open up, which can be tricky. So as not to break the potato, gently pry the slices apart just a little bit and push some of the salt in. (You might find you need more oil than recommended.) After the recommended baking time I put ours under the broiler for a few minutes to crisp them up a bit. Also, lining the baking sheet with a Silpat sheet made for a quick clean-up.
Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within ¼ inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top. Sprinkle with remaining rosemary.