the small egg

2

if they are not moirails I will consume my entire tablet

The neural network gives bad cooking advice

I’ve trained the neural network on about 30MB of cookbook recipes, but its cooking advice still doesn’t seem that great.

I’m not sure I should do or add any of these things.

1 cup cherry seeds
42 cup milk
Preheat oven to 3500  8 minutes.
beat until the gelatins are firm.
Brown egg yolks until smooth.
Fold water. Roll into small cubes.
Fill the egg with a spatula.
1 cup meat or flour
5 ½ to 10 small centers of green bell peppers
Sprout clams; add vanilla.

Becky making more fankids? Its more likely than you think.

On the left we have WorldSlayer. The child of Stretch and Fell. Stretch of course didn’t care about the baby naming process, so Fell got to name him something dramatic. Stretch nicknamed him “Egg” and literally everyone but Fell calls him that now. Fell was of course hoping that Egg would be as dramatic and edgy as him, but he’s mostly like Stretch and  honestly just wants to play video games and sleep.

The small angry bean next to Egg is “Puce” (like the colour cause his parents wanted to be “different and creative”) the child of Blue and Razz. He’s really edgy because his parents are all around terrible and immature so he spends most of his days hanging around with his cousin and uncle. He got that crack in his skull falling out of a tree, but he tells everyone he got the crack from a fight (he’s just really angsty he doesn’t actually fight). Either way, he’s blind in that eye now.

@crushingonsans helped me with the names and honestly I love them so  much

Diamond City’s littlest detectives

3

katsuki ♀ (you can also see a kuhli!), yagi ♂, and kaminari’s ♀ tanks! they’re all wips and i hope to add more decorations/hiding spots to them in the future- i just added the driftwood today! 🐟🐟🐟

2

Katsudon - Yuri!!! on Ice

You might not want to be a pork cutlet, but with this recipe you can totally eat a pork cutlet!  And, really, what could be more desirable than a steaming bowl of rice, breaded pork cutlet, onions, and egg. Funnily enough, katsu and the word for victory are pronounced the same in Japanese (カツ and 勝つ, respectively), so athletes will often eat some katsudon before or after they compete.
So, in honor if Yuri Katsuki’s birthday, make some tasty katsudon!

Feeds 2

Ingredients:

  • 3 cups cooked rice ( following this recipe if you can.  Feel free to make it ahead of time and heat it up before plating, but I’ll let you know when to start cooking the rice if you want to make everything all at once)
  • 2 boneless pork chops (and a meat mallet)
  • Salt and pepper
  • Flour for dusting
  • 1 egg, beaten, for breading
  • 1 cup panko
  • ½  cup dashi stock (you can use chicken or vegetable stock if you can’t get a hold of some dashi or dashi powder)
  • 1 Tbsp. soy sauce
  • 2 Tbsp. mirin
  • 2 tsp. sugar
  • 1 small onion, sliced thin
  • 2 eggs
  • ¼ cup peas (alternatively, you can top it with scallions/green onions, thinly sliced nori, sesame seeds, whole snowpeas, and any combination of any of these)

Instructions:

  1. Begin heating up some oil in a deep pan on the stove.  About ½” of oil should do.  Alternatively, if you have a deep fryer and feel comfortable using it, go ahead a use that for the pork katsu.
  2. Use a meat mallet to pound the pork to about ¼” thick.
  3. Season the pork chops with salt and pepper, and dust them with the flour.
  4. Dip the pork into the first beaten egg, then coat them with panko crumbs.
  5. Once the oil is hot (get some water on your hand and flick it into the oil from a safe distance above, if it sizzles and pops, the oil is ready), place the breaded pork into the oil.  Fry them until golden brown on each side.  Once they’re cooked, remove them from the oil, and set them aside on a plate with some paper towels to absorb the excess oil.
  6. If you haven’t already made your rice, start cooking it now, using this recipe.
  7. Add the stock, soy sauce, mirin and sugar to a pan (one big enough to hold both pork chops) and bring it to a simmer.  Add in the onions and cover the pan with a lid.
  8. Once the onions are translucent, slice the pork katsu, and carefully (as to keep the slices together, treating them as if it were still a whole cutlet) add it on top of the onions.
  9. Beat the remaining two eggs and pour them on top of the pork katsu.  Cover the pan with the lid.
  10. Begin portioning the rice into two bowls.
  11. Once the eggs are done (still kind of jiggly and slimy looking, but definitely not liquid anymore.  If you’re squeamish about eggs, feel free to cook it a bit longer, but be careful not to allow the egg to become dry and fluffy), pick up the pan and slide/pour the sauce, onions, katsu, and egg onto the rice in the bowl.
  12. Top with peas or your choice of garnish.
  13. Reward yourself with this delicious meal. (But only after you win the skating competition, of course.)
How to make cute moulded eggs

These eggs up the cute in any lunch box!

All you need for these adorable noms are large eggs and egg molds (can be found on eBay, Amazon or speciality bento sites)

First, start with LARGE eggs (small eggs won’t fill the mold, and you’ll end up with half-shapes). Add about 1 tablespoon of salt for each 3 eggs boiled.

This extra salt does not flavor the eggs at all - as the water boils, the salty liquid penetrates the shell through osmosis and provides sort of a cushion of liquid between the egg and the shell. This makes it much easier to peel.

Boil the eggs for about 15-18 minutes. This helps loosen the egg from its shell. The time may vary on your stovetop, so experiment until you find the right combination : )

When the eggs are done boiling, tap them gently on a flat surface to split the shell - be careful not to puncture the egg! If needed, briefly run the egg under cool water, but don’t let the egg become cold. In order to mold properly the egg must still be HOT!

Gently and carefully squeeze the hot egg a little to fit it into the mold better. Don’t go too fast or the egg will crack. The egg is still very pliable when its hot.

After it’s tucked into its mold just right, you can close the lid. If the mold you’re using doesn’t lock closed very well, try using rubber bands to keep it tight.

When the molds are all filled, put them into an ice bath. I put this bowl into the fridge for about a half hour or so.

When you’re ready to take one out, run it under hot water for a second. It helps loosen it from the mold. Open the mold and wiggle the egg a little until it comes out easily.

Ta-Da! A super cute shaped eggs!

The Morning After

(This is an older request, thank you anon!)


The kitchen looked alien and strange to Harry. Perhaps because it looked like it had never been used or perhaps because Harry had never seen it in daylight before.

He glanced nervously back at the bedroom door, which he had moments before eased closed behind him trying not to make to much noise and wake the blond still curled up in the bed. Harry opened one cabinet after another dismayed to find most of them empty. One held dishware and another had half a shelf of cereals and sweetened fruity quick oats that only required hot water, the rest held nothing.

Everything he needed to make coffee was all left out on the counter, even a single green mug with the Slytherin crest on the side. Harry hesitantly dumped a scoop of coffee grounds in and started the machine, it was strange looking like it was going to explode any second, as many wizard devices did. It hissed at him in what he hoped was a making coffee sort of way and not seconds away from a kitchen full of shrapnel and coffee grounds sort of way.

Harry’s fingers tapped a nervous staccato on the fancy white marble counter. He had never spent the night before, neither had Draco. They hadn’t really talked about it. There was a lot they didn’t talk about. If it weren’t for the fact they both worked at the Ministry and ran into one another quite often this ‘relationship’ of theirs would have never made it past the first drunken one night stand.

He pulled opened the chill box, a blast of cooling charms washing over him as he examined the contents. There were at least six different takeout containers stacked to one side and Harry was certain some of them had to be going wiffy by now, even with cooling and preservation charms. There was also a load of fresh produce, carefully wrapped meats and a small basket of eggs.

On top of a bell pepper there was a note written in a curving elegant script. Harry unstuck it, a smile growing as he read it. The note was from Narcissa, along with all the fresh food apparently. She chided Draco for eating too much takeout and reminding him about their sunday brunch plans. He set the note on the counter and grabbed eggs, the bell pepper, onions, and mushrooms to make an omelet. Or omelets he corrected himself, feeling a tremor of anxiety as he remembered where he was.

He found a knife that likely had never been used and charmed it to start chopping everything. He washed the frying pan just in case it too had never been used. The butter in the pan warmed and melted as the cook top heated at the tap of Harry’s wand. He smiled a little ruefully, it figured Draco would have the best in wizarding tech, even in a kitchen he probably never used.

Harry didn’t really think as he cooked. His mind wandered to Ron and Hermione’s recent marriage, as it often did these days. They were so happy in their new home, with their new life. Meanwhile, to most of the world, Harry appeared to have been single for almost a year now after many years of rocky broken relationships. His friends knew he was seeing someone, they also knew it was an uncertain casual relationship, though neither Harry or his friends had said as much or so directly.

Harry folded one omelet, sliding it onto a plate and putting a stasis charm over it before starting the next. He just… wanted more. His relationship with Draco was good, wonderful even, but it was missing so many things, like proper dates, morning afters, talks about the future. He didn’t need promises of forever or even marriage just- his eyes drifted to Narcissa’s note- just a promise for next week or even tomorrow.

Behind him, the door clicked open but there were no following footsteps. Harry looked over his shoulder. Draco was standing in the doorway his hair mussed, wearing a pair of sleep pants and loose shirt made of modal as soft as silk. He was frozen in place, his eyes wide with shock. Harry felt his stomach sink and turned back to the stove, plating the second omelet mechanically.

He felt numb. The question hovered on the tip of his tongue but he couldn’t bring himself to say it out loud; Do you want me to leave?

The floor creaked faintly.

Harry turned off the stove.

“Harry-”

Harry throat felt so dry it hurt but he managed a faint, “Yeah?”

Arms slid around his waist, pulling him back slightly as Draco pressed a soft kiss against the juncture of Harry’s neck and shoulder.

“You stayed,” Draco said softly, his voice sounding a little rough around the edges.

Harry shivered faintly, sliding his hands over Draco’s.

Draco pressed his chest to Harry’s back and Harry could feel his heart racing.

“That’s alright?” Harry asked leaning into Draco.

“I never thought… you would want to,” Draco said carefully.

Harry felt some of the tension leave him and a tentative hope take its place, “And if I wanted morning afters? And dates…” his voice dropped, “a future, together?”

Draco shivered.

Harry turned, first his head and then his whole body, taking Draco’s face in his hands. He wiped the first hint of a tear from the corner of Draco’s eye.

“Everything,” Draco said hoarsely, “you can have everything.”

Harry smiled and leaned forward, stealing a soft chaste kiss, “Just you. I just want you.”

Candied Rose Petals
© Photo by Eric Wolfinger

  • 1 pasteurized egg white beaten with a little water (prepared meringue powder or a simple syrup will also do)
  • Granulated sugar
  • Rose petals, rinsed and patted dry
  • A small brush (a watercolor brush will work just fine)

Whip egg white until frothy. Using your small brush, paint the egg white onto each side of the petal. Roll the petals in the sugar to coat evenly, being careful not to coat the petal too thick. Leave on waxed paper to dry for a day. They may be stored for a few months in an airtight container, without losing flavor or fragrance.