Kono BL ga yabai 2017

Top 20 BL manga

1. Yuuutsu na Asa - Hidaka Shoko (IM SOOO HAPPPYYYY!!! <3)
2. Yarichin Bitch Club - Ogeretsu Tanaka
3. Color Recipe - Harada
4. Zhen - Monzen Yayohi
5. Escape Journey - Ogeretsu Tanaka
6. Jackass! - Scarlet Beriko
7. VOID - Zariya Ranmaru
8. Hidamari ga kikoeru - Fumino Yuki
9. Ten Count - Takarai Rihito
9. ROMEO - Watanabe Ajia
11. Kikoeru? - Hashimoto Aoi
12. Mother’s Spirit - Enzou
13. Iberiko Buta to Koi no tsubaki - SHOOWA
14. Inu mo Kuwanai - Psyche Delico
15. Caste Heaven - Ogawa Chise
16. Motomete Yamanai - Masao Sangatsu
16. Isshou Tsuzukerarenai Shigoto - Yamada Yugi
18. MODS - Natsuki Kazuki
19. Mouichido, nandodemo - Aniya Yuiji
19. Yuki no Shita no Qualia - Kii Kanna

Top 5 best seme

1. Kurose Riku - Ten Count
2. Kuze Akihito - Yuuutsu na Asa
3. Asami - View Finder
4. Qaltaqa - Mother’s spirit
5. Fukusuke - Color Recipe

Top 5 best uke

1. Katsuragi Tomoyuki - Yuuutsu na Asa
2. Shirotani Tadaomi - Ten Count
3. Yoshimune - Iberiko Buta to Koi to Tsubaki
4. Miyauchi - Kashikomarimashita, Destiny 
5. Onoe - Ameiro Paradox

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Garlic Chive Butter Roasted Potatoes

Lemon Poppy Seed Cake


Taiyaki Fish shaped Japanese waffle

Cheesy Rosemary Garlic Monkey Bread




Rose ice cream


Galaxy Cupcakes

Rosemary Focaccia with Mozzarella

rose rose cookies

Morning pajama ‘carry me’ climbing

My friday night.


Vegan Chili 

I am so happy to finally share this recipe! 


1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 


In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 



If you see any of my posts marked as sensitive content, please let me know (or request a review). Thanks!

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Lemon Lamingtons



Grilled S'mores Dessert Quesadillas

Water Lily Cake

Chocolate Mousse Cake

sugar cookie fruit pizza

Grasshopper Parfait


Grilled Chicken Caesar Cobb Salad


Swiss Meringue Buttercream Recipe


Easy spicy garlic baked potato wedges


Just what are you doing? 🤦 #tbt #cat #catsleeping 😴

Fireproof // Part 6

Part One | Part Two | Part Three | Part Four | Part Five

Summary: Supernatural Half Blood Boarding School AU where students are paired with a human counterpart to help them adapt to the human world outside their supernatural communities.

Sitting down to dinner with Shawn’s parents was stressful. Not because you had to impress his dad. Not because you had to pretend to like the food- it was actually amazing. No, none of the obvious stress inducing reasons one might experience while sitting with their love interest’s parents. Your stress was caused by a particularly frisky dragon half blood and his tail that seemed to have a mind of its own.

You glance down at your lap when you feel his tail brush against your calf. Thinking nothing of it, you go about eating your potatoes and discussing with Karen the temperate fall weather the region was having. It’s not until his tail is rubbing against your inner thigh that you look down to see his tail slipped under the chair, between your legs and the end rubbing against your jean covered thigh. “Shawn,” you say softly and he glances over from his food. “Your tail.”

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anonymous asked:

Marinette is wearing a flower in her hair and bee!Chloé cant control herself for the Marichat tropes.

im glad that maribee!marichat tropes are becoming a thing :P

words: 1695

“Okay, so it says I need to get a package of puff pastry.”

Marinette snorted and spoke with her mouth full. “Strike one. Store bought puff pastry is abominable.”

Queen Bee frowned. “Obviously I would get the expensive kind.”

“Doesn’t matter. It’s all sub-par. You gotta make that stuff from scratch otherwise what’s the point?”

“Not all of us live in a professional bakery, Marinette!”

Marinette stuck her tongue out. “That sounds like a ‘you’ problem.”

Queen Bee plucked up some of the mille-feuille crumbs from her plate and threw them in Marinette’s hair, laughing when the girl screamed in outrage. “Don’t sass me, I’m a superhero!”

Marinette shoved a foot against Queen Bee’s thigh, jokingly trying to shove her from her dainty perch on her balcony railing. “I’m giving you my professional opinion.”

“No.” Queen Bee reached over and tapped her on the nose. “You’re making things difficult by not giving me the recipe for these things and forcing me to do research.”

Marinette shrugged. “Family recipe. Sworn to secrecy. Sorry, my dear.”

“I wouldn’t tell anyone! Surely you’d trust me over anyone else.”

“Your sterling commitment to civic duty is not enough of a reason.”

Queen Bee pouted and handed Marinette’s phone back to her. “Fine. I’ll just starve then.”

“Or you could just come back during opening hours and buy some.”

Queen Bee smirked. “Why would I do that if I can just tap on your window and get some for free?”

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60g fine oats , gluten free
2tsp carob or raw cacao powder
1cup tigernut milk (i used AMANDIN)
1tbsp chia seeds
1tbsp raw hemp protein
2-3 medium dried figs
1/2tsp maca root powder


fresh purple fig
frozen blackberries
cashew butter (i used TERRASANA)
raw food bar (i used PULSIN ‘maca bliss’)
raw buckwheat groats
raw cacao bean nibs


In a small sauce pan heat up the tigernut milk , add the fine oats , chopped dried figs and carob powder and leave cooking. Stir from time to time. When its close to the consistency you want , remove from the stolve and add the chia seeds , raw hemp protein ‘n maca root powder. Stir until it combines well.
Move to a bowl , add your toppings and enjoy.

[more recipes can be found using THIS link and make sure to follow me on INSTAGRAM ]


½ cup unsalted butter softened
1 cup granulated sugar
2 eggs at room temperature
½ teaspoon vanilla
1 ¾ cup sifted cake-and-pastry flour
1 ½ teaspoon baking powder
1 pinch salt
½ cup milk
icing sugar

Filling :
2/3 cups whipping cream
½ cup strawberry jam

Grease and flour 8- or 9-inch (1.2 or 1.5 L) round metal cake pan; line bottom with parchment paper. Set aside.

In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 3 tbsp (45 mL) at a time, beating for 30 seconds after each addition, about 2 minutes. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.

In separate bowl, whisk together flour, baking powder and salt; sift into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.

Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.

Filling: In bowl, whip cream. Invert cake onto platter. Using long serrated knife, cut in half horizontally. Spread with jam; top with cream. Replace top of cake. Sift icing sugar over top.


Spontaneously made ramen the other night for the first time, and it was too bomb not to share. Recipe as follows:

- cook around 100g dry ramen or soba noodles + drain and set aside

- in a large saucepan put 3 cups of water, 1tsp veg stock, some crushed garlic, 1tbsp tamari sauce, some chilli flakes (add more or less depending on how spicy you want it) and some crushed ginger. Bring to the boil.

- reduce heat a little (medium-high) and add pak choy stems to the water for 3 mins (I used a small pak choy)

- add pak choy leaves & spring onion to the water and reduce heat a little more (around medium-low) for 3 mins or until pak choy tender

- add cooked ramen/soba noodles and stir together for 3 mins

- whilst soup is cooking,  pan fry some tofu in tamari, 1tsp blackstrap molasses or coco sugar & some sesame seeds in a pan on the side.

- once everything’s done, pour noodle soup into a big bowl and add tofu on top. Enjoy!👌

Tomato Mac Soup

This is one of my mom’s favorite comfort foods and it’s pretty easy and quick to make!


- Tomato juice

- Macaroni or other small pasta

- Shredded/grated cheese of your choosing

- Butter

- Garlic or garlic powder

- Salt & pepper

- Diced tomatoes and/or chopped onions (optional)


- Cook your macaroni and set it aside.  This is also a good way to put some leftover pasta to use!!

- Heat tomato juice in a saucepan.  If you’re using fresh garlic, cook that in the pan with a little olive oil first.  If you’re putting onions in, it’s also good to cook them a little here, with the garlic.  Otherwise, add tomatoes (if you want them), a little butter, a little salt, some garlic, and lots of pepper to the tomato juice and let it cook on low to medium-low heat for a bit so the flavors blend a little.

- Grate or crumble some cheese while you wait if it’s not pre-shredded.

- When the flavors are blended to your liking, add in your cooked pasta.

- Serve and sprinkle cheese on top!!  Enjoy!!


In which Asra develops new interests because of MC and Nadia notices.

Inspired by this lovely image by @nalshira

Asra had been rather off for days now. It started small, as most things do, changes that only those who knew the magician as well as Nadia did would have noticed; he’d gained a sudden interest in a specific flower, for instance. Asra had never passed up an opportunity to spend an afternoon in the gardens, but as of late, Nadia noticed an odd smile playing on his lips whenever they passed a plot of those pretty petals. 

The Countess had questioned him after the third time she’d found him staring, but Asra only gave a small shrug of his shoulders and moved along the path, still smiling dreamily. Nadia did not fail to notice the faint blush on his face, but she left it alone. Though she did make a note to import more of the little buds for her gardens.

The next change was initially brought to her attention by some of her staff. Apparently, the magician had been spending an inordinate amount of time in the kitchens, pestering the cooks about a certain recipe for a dish that she had never known him to particularly like. Nadia investigated the situation herself, one day, and found the magician in quite a state. 

Asra was leaning over a counter-top, a book of recipes in his hands, mumbling to Faust, who had curled herself around a bowl of unidentifiable ingredients. Both master and familiar were coated in a thin layer of flour, and Nadia had to take a minute to compose herself before she made her presence known.

Seeing her, Asra straightened himself up and laughed too casually, explaining that he’d always wanted to take up cooking. Nadia did not miss his reddened face under the flour. She smiled, said nothing, and grabbed a wash cloth to help clean up the mess.

The Countess had an inkling, of course, about what was going on with her dear Asra. What else could make him act so flustered, especially around her? Her suspicions were confirmed when she found a name carved into the base of a tree in her gardens, and Nadia found herself sitting down in front of it, satisfied that she had been right.

A gentle hissing came from behind her, and Nadia smiled as Faust came to sit beside her. Asra was frozen, looking from Nadia to where he had carved that name, his face redder than she’d ever seen. Suddenly, he was on his hands and knees behind her, burying his face into the cloth of her dress as if that would relieve the blush in his cheeks.

“Nadi,” he mumbled, “I think I’m in love.”

The Countess could only smile again, saying, “How splendid, Asra.”

@yourewelcomeforbeingmyfriend: ugh, I had my gallbladder taken out about ten years ago. No fun…although I felt much better after I was all healed; I wouldn’t wish gallbladder attacks on anyone!!

Here’s some fluff to make you feel better!! :)

“Dean, we need to talk.”

Dean looked up from his book to see Sam leaning against his doorframe, an odd expression on his face.

“And before you say anything, just let me say…” He trailed off, looking like he’d just swallowed a mouthful of pond sludge.

“Before I’m 50, Sam.”

Sam took a deep breath. “Look. I know you’ve got this whole repression thing going on, your ‘if I don’t talk about it it isn’t real’ plan of attack, or defense, or whatever it is, but I really think you’re going to have to face this head-on at some point, and I’m thinking that point is going to be–”

Dean tried. He really did. But this was too much. He did not like where this conversation was headed.

“Sammy! I have two things to say to you.  1. You’re rambling. Stop. And B. I have no idea what you’re talking about.”

“Dude. He’s baking a pie.”

Dean froze. Cas was…baking? Pie?

Dean heard Sam say “Apple. He bought the crust but he’s making the filling..” but it sounded like he was far away, or maybe underwater. His brain was too full of Cas to listen to Sam now.

Cas. Baking a pie. Cas didn’t eat pie–Cas didn’t really eat anything. Sam barely ate pie. So if Cas is baking a pie, did that mean it was for…

And Cas didn’t cook. Back when he was human he raved about peanut butter & jelly sandwiches, and he could make passable coffee, but Dean had never seen him so much as fry an egg. And now…

But it didn’t mean anything at all.


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Fall butternut squash soup


6 tablespoons butter
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
2 medium potatoes, peeled and cubed
1 medium butternut squash (you’ll find out what to do with this in the recipe) 32 oz container of stock or broth
Salt and pepper to taste

Herbs and spices
Herbs de provence


1. Preheat oven to 425 degrees Fahrenheit. Cut the bulb off the butternut squash. Cut it in half and scoop out the guts and seeds. Place on a baking sheet and add the six tablespoons of butter to the halfves. Add a little bit of the all spice, nutmeg, or even pumpkin pie spice. Put in the oven and let bake until the squash is soft and pulls away from the skin

2. With the stem of the squash, peel the skin and chop into half inch cubes. Make them smaller for a faster cooking time.

3. In a large pot, add the 2 tablespoons butter and 1 tablespoon olive oil to heat up over medium flame. Add the onions, rosemary, herbs de provence, garlic, and what ever savory herbs you like! Sauté on medium until soft and flavorful.

4. Add the squash and potatoes to the pot and let them sauté for about 3 minites, just enough to get well coated in the yummy onion stuff.

5. Add the stock or broth and raise the heat to high. Let boil until potatoes and squash is soft.

6. Scoop the squash from the bulbs you baked and add it to the soup. Take either an immersion blender or just a normal blender and blend soup to desired consitincy.

7. Serve warm with sour cream or what ever you want on top!

This recipe is perfect for fall. Make it into a spell by carving sigils or runes into the bulbs before you bake them. Make a chant to say whole stirring the soup. You could serve this next Mabon or during Samhain. You should always stir a soup clockwise to bring good into your soup! Since butternut squash is so cheap, this is a hearty recipe for those on a budget.
Nadiya Hussain to host rival show to Great British Bake Off on BBC 2

Nadiya Hussain will present the BBC’s Great British Bake Off replacement show.

The Bake Off winner, who became a household name after 13 million viewers tuned in to witness her win the 2015 series, will host The Big Family Cooking Showdown alongside radio personality Zoe Ball.

The rival show is thought to have been created by the BBC as a replacement for Bake Off after it was sold off to channel four last year. The controversial move prompted hosts Mel, Sue, and Mary Berry to step down from the show “out of loyalty” to the BBC, with Paul Hollywood being the only one from the original gang to stick with the programme.

The rebooted BBC show, which will launch in the autumn on BBC 2, will tour the country in search of tracking down the UK’s best family of cooks. Chefs Giorgio Locatelli and Rosemary Shrager will be taking on the judging duties for cooking contests which will take place in both the studio and contestants’ homes.

A TV insider said the “gloves were off” in the fight between the two rival cooking shows.

Hussain, who was asked to bake the Queen’s 90th birthday cake, celebrated the news she would be presenting the show.

“Family and food have always gone hand in hand and I’m looking forward to getting to know the recipes and traditions of the different families taking part,” she said in a statement.

“Having been through a food competition as an amateur cook myself, I know exactly how tough it can get and so I’ll be there for them, alongside Zoe, as the pressure really builds!”

Zoe Ball, Strictly Come Dancing presenter, also expressed her excitement, saying: “It’s time to celebrate passionate foodie families all over the country and this series will show us home cooking at its best, even if it’s using old pans and mismatched crockery!”

“We’re meeting 16 very different families over the course of the show and witnessing their team dynamics. I’m not the world’s best cook as my kids will vouch but I’m learning so much from these families and from Nadiya! New recipes, top tips & some definite do’s and don'ts, I can’t wait to share this joyous celebration of family and cooking with everybody.”

spinach and rice casserole

this is my new go-to depression food. make it on a day where you have some extra spoons and it can last over a week and a half. it tastes delicious, is warm and comforting, and is easy on my IBS-prone stomach.

everything aside from the rice can be bought precooked to save on spoons. i will post the 2 spoon version and ¾ spoon version (2 spoon is oven free!)

2 spoon recipe:

  • 2 cups rice, uncooked
  • 4 cups broth (aka 1 carton of broth or 2 cans)
  • frozen veggies (i recommend pre-diced onions/mushrooms, peas and carrots, and/or broccoli)
  • 1 10 oz bag frozen spinach or 2 handfuls of fresh spinach (if using fresh, combine at end of recipe)
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • (optional) protein of choice, shredded Rotisserie chicken works great in this 
  • (optional) cheese for topping (dairy or non dairy)
  1. combine all ingredients and cook in rice cooker or stovetop until all liquid is dissolved. if desired, top with cheese.

¾ spoon recipe:

this recipe is prepared in parts, and then combined at the end.

for the rice:

  • 2 cups rice, uncooked
  • 4 cups broth
  • frozen veggies
  • ½ tsp pepper
  • ¼ tsp garlic powder

for the casserole:

  • 10 oz bag frozen spinach or 16 oz fresh spinach (or a couple of handfuls)
  • 2 onions, diced (if using pre-cut/frozen, use about 2 cups. for low FODMAP, omit)
  • 4 tbsp butter
  • 1 tsp garlic, minced
  • 1-2 cups broth
  • (optional) protein of choice
  • (optional) cheese for topping
  1. combine rice ingredients in rice cooker or stovetop
  2. cook for 25 minutes or until liquid has dissolved
  3. preheat oven to 375° F
  4. in a skillet, melt butter and add onions and garlic. cook until fragrant and onions begin to look translucent
  5. add spinach, cook until soft
  6. in a large bowl, combine rice and skillet mixture
  7. slowly add 1-2 cups of broth to mixture until desired consistency is reached (i usually end up adding about 1 ½ cups)
  8. grease baking dish
  9. place mixture into baking dish. if desired, top with cheese at this point
  10. bake uncovered for 25 minutes 

(hint #1: to save on spoons, wrap baking dish in foil before placing mixture into dish, no grease required!)

(hint #2: separate mixture into two smaller baking dishes; bake one to eat now, freeze the other one for later! when you’re ready to eat it, bake at 350 for around 35 minutes!)

the unofficial not-guide to making depression meals just like wesley

as a second generation korean american who grew up vegetarian and eating primarily rice, i have a bit of an aversion towards most “american” foods, but i’ve found that most suggestions for vegetarian foods or quick and “easy” foods usually involve things like cereal or granola bars or bagels or sandwiches or pasta and i’m just like,,,,,,, No Thank You

anyways, i’m in the midst of majorly procrastinating on some important stuff, so i figured, what better than to share my top ten “recipes” !! 

though, as a disclaimer, i have access to a rice cooker, which most people don’t tend to have access to. these “recipes” also require access to a fridge/freezer and a microwave or stove/cooktop (depending on which one we’re looking at)

but okay, here we go, here’s a list of what more or less comprises 80% of my diet, under the cut. obvious tw for food.

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