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wolfjackle-creates · 1 year

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Ghost!Robin Part 4

Here's your next part of the Ghost!Robin fic for WIP Wednesday. I'm gonna start putting fic designation in the title field rather than WIP Wednesday because I think it makes it easier to read.

Also, everyone came out in numbers for last week's segment! Damn! Thank you and I'm glad so many of you are enjoying this little fic of mine. We'll probably get one more week of this before I go back to Bring Me Home, but it'll depend what I feel like. I want to rework some of what I have written next.

First, Previous

1.1k words + a 464 word Omake (cut scene)

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Tim asked more details on the specs of the PDA which Danny happily answered. The things he built with Tucker were always his favorite inventions.

“So are you in school to become an engineer or something?” asked Dick who’d gotten Damian calmed down and sitting. The boy had gotten his knife back and was spinning it in his hands. Bruce seemed to be fondly exacerbated by the scene. Robin had pulled out a ghostly weapon and was trying to copy Damian’s movements, though he wasn’t quite as adept.

Danny shook his head to Dick’s question. “Nah. Hard to get into engineering school when you fail high school.” Danny narrowed his eyes as Damian’s mouth opened, but Dick whispered in his ear again and the boy didn’t say anything.

“I ended up dropping out of high school and getting a GED,” said Tim. “It can work just as well.”

Robin was nodding along and pointing at himself, too. Had he died before he could complete his schooling, too?

“I’m sure. It’s just not a priority for me right now. I don’t need one for my job and I can’t become an astronaut because of my accident when I was fourteen.”

Dick was nodding, but Tim looked confused and asked, “Fourteen? I thought you had your accident when you were older?”

“Why would you think that?” Had he or Jazz made any reference to when his accident was? “No, it happened when I was fourteen. A few weeks before I started my freshman year of high school.

Before Tim could ask anything else, Steph called out from the other side of the room. “Did you say you wanted to be an astronaut? Totally awesome. What made you pick that?”

“I honestly don’t know why everyone doesn’t want to be astronauts! Space is so cool. We can learn so much about the universe by studying it in closer detail. And with how many aliens are now living at least part time on Earth, it only makes sense to explore and see what else might be out there.”

Bruce nodded at him. “I am sorry you aren’t able to become one.”

Danny just waved a hand in the air. “I came to terms with it a long time ago. And my current job is fine. Might not be what I would’ve chosen, but I’ve made it work for me.” Deciding he should change the subject before someone had the brilliant idea to ask more about his accident or job, he asked, “So what is for dinner, anyway? You’ve all talked about how amazing the food is, but what are we having?”

Someone tried to speak up, but Jason held up a hand. “I’m the one who helped Alfie cook. Demon-brat is vegetarian so we have a vegetarian curry. If you like meat, there’s a prime rib roast. Then a half dozen different sides—vegetables, rice, potatoes. Huge salad with all the fixings and a dozen different dressings to choose from. And dessert after.”

“Damn, that sounds amazing. I haven’t had a good home cooked meal in ages, so I’ve been looking forward to this.”

“Has your Grandpa been keeping you that busy?” asked Jazz.

“That, but also getting things in order to take this evening off. There’s just been a lot. I’m spending the night at yours, by the way.”

“I’d be offended if you didn’t.”

Danny knew he could rely on Jazz.

“Ooh, do you have any good stories about Jazz as a kid?” asked Jason.

Laughing, Danny said, “So many! But I don’t think we’ll be able to get to those tonight. I’ve a feeling you’ll be interested in other things by that point.” At his words, Robin grinned and pointed at himself. Danny gave him a slight nod to confirm that yes, they’d be talking about him.

Before Jason could ask for clarification, Alfred came in to announce dinner was ready.

Robin cheered and flew over to sit on Alfred’s shoulders, hand extended, to lead the way to the dinning room. Danny couldn’t hold back the chuckle and Jazz shot him a look which he ignored.

“There better be a place setting for you, Alfie!” called Jason as they followed.

“You made your opinion quite clear, Master Jason. And as I wish to meet your young lady and her brother as well, I have set myself a plate at the main table.”

Tim leaned over to whisper to Danny. “Alfred considers his role as butler very important. He rarely eats with the rest of us unless we join him in the kitchen.”

Danny nodded to show he understood, but had no idea how to actually reply to that. It seemed needlessly complicated.

Once they made it to the dining room, Danny grinned as Robin did a flip off of Alfred’s shoulders and landed sitting down on one of the place settings facing the associated chair. He bit his cheek to keep from laughing as Jason sat down at that same place. Jazz took a seat next to him and Danny sat to her other side. Dick ended up sitting next to him.

The scents of all the food wafting off the table made his mouth water and he closed his eyes just to breathe it in. “This smells amazing. Thanks Alfred. And Jason.”

Even Robin had moved to look over every dish, reaching out a hand to try and take something and sighing when he just phased through it.

Even Jazz looked a bit overwhelmed at the quantity of food. “This is so much effort. You didn’t have to do all this just for Danny and me.”

Bruce smiled at her. “It is so rare for all of us to be together for dinner so we make a spectacle of it any time it happens. And this is the first time Jason has ever brought anyone with him which makes it an even bigger event.”

Danny nudged her. “So, Jazz, what’s it like living with someone who can cook?”

Jason laughed. “Jazz isn’t allowed in the kitchen. You know, I caught her grabbing my chef’s knife before going into the fridge the other day!”

Danny furrowed his brow. “Of course she did. It’s a fridge.”

“Wait, is that a family trait? Why do you grab a knife to open the fridge? There’s gotta be a good story behind that.”

Before Danny could make the obvious statement regarding attacking food, Jazz elbowed him. “We’ll tell you later. It has to do with our parents and that’s a large topic and not one we should get into now.”

Before Danny could ask any questions about what the big deal was, Dick nudged him. “Which do you want—curry or beef?”

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Omake

Ignoring all of it, Danny shook his head and answered Dick. “Nah. Hard to get into college when you fail high school and are legally dead.”

Multiple people, including Jason, exclaimed at that statement and he looked to Jazz.

“Did Jazz not tell you about that? Our parents swear they saw my ghost and had me declared legally dead. I was missing at the time so the coroner agreed. Sighting the ghost of a missing person is all you need to confirm death in Amity.”

Under her breath, Jazz added, “You were only missing because they had you.”

Danny elbowed her and quietly chirped a Safe now.

Bruce was no longer smiling and was looking at Danny with narrowed eyes. “Your parents had you declared dead.”

“Yeah. It’s fine, though. I’ve an amazing doctor if I get into trouble. My grandfather is watching out for me. I’m financially stable. My partners are able to rent an apartment large enough for all three of us. I have other places to stay when I’m traveling. Honestly, it doesn’t impact my life all that much. Just means I’m not gonna go to college. And only reason I wanted to go to college was to be an astronaut, but my health makes that impossible.”

“Hn…” Bruce hummed.

And Danny had no idea what that meant, but Robin was now laughing, and Dick was exchanging grins with Tim, and Steph and Cass were whispering together. Damian was glaring at him even harder, blade hilt gripped in his hand. These people were strange.

Danny looked over at Jazz who shrugged. Jason was glaring at Bruce and said, “Don’t you dare.”

“Look, it’s really not a big deal. I know it’s kinda a messed up situation, but ghosts are generally treated really well in Amity. As well as any living human, at least. So long as you avoid the Guys in White and my parents that is. So outside of interactions with them, nothing has changed.”

“If you are ever in need of a place to stay or a meal or anything, you’ll have a room here,” offered Bruce.

Robin landed on Danny’s shoulders and was sending out happy-celebrate feelings. Steph handed Cass a few bills. Tim and Dick mimed giving each other fist bumps. Jason put his head in his hands and groaned. Duke was grinning at them all.

Damian half stood and said, “Father—!”

But Dick was at his side and pulling him back down to the couch with an arm around his shoulders, hand over his mouth, and whispering into his ear before he could do more than say the one word.

“Seriously, it’s not a big deal.” Trying to think of anyway to change the subject, he asked, “So what’s for dinner, anyway?”

And for the Tag List! (Which absolutely exploded this week. Holy shit.)

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@addie-lover-of-stories, @justwannabecat, @gin2212, @amercurio, @regonold, @overtherose, @readerzj, @sjrose1216, @echoednonny, @deeterzz, @blu-lilac, @number-one-jew, @rowanaway-fromthisbs, @vythika96, @tired-yet-awaken, @themirrorghost, @all-mights-asscheeks, @darkhinauniverse, @blep-23, @phandomhyperfixationblog, @larkcoe1, @thegatorsgoose, @job-ross-the-second, @britcision, @lenacraft, @bubblemixer, @androgynouslordofescapism, @purefrickingspite, @leftmiraclechaos, @lizisipancardo, @starlight-sparks, @miraculousandmore, @gildedphoenix, @sometimesthingsfallapart, @letmesayfuxk, @phoenixcatch7, @skulld3mort-1fan, @abaowo, @dhampir-princess, @idkmrpianoman, @sarina-elais, @ballzfrog-blog, @undead-essence, @spookytragedyshark, @emeraldcorpral

The celebration post for 100 followers will be going out in another day or two! I've just had a really busy few weeks and didn't do as much writing as I was hoping for. But I hope to finish writing today and then I'll just take a few hours to edit.

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fineyoungcarnivores · 5 months

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The 8 Primal Cuts of Beef — A Beginner’s Guide

One of the first steps to making smarter choices with beef — whether from your local butcher or other cattle farm, is understanding what cuts come from where on a cow. This helps you understand typical fat content, uses, and get an idea of why some cuts are pricier than others.

There’s a lot of jargon in beef. From hanger steaks to delmonico steaks, there are a lot of terms to remember. Today, we’re going to start with the fundamental 8 primal cuts you need to know.

These are the 8 parts of the cow (steer) that all American butchers organize their cuts from, and if you’re looking to cut your own steaks, save money on volume, buy in bulk for a large gathering, or buy wholesale for a restaurant, this is your first step to understanding the steer.

The 8 primal cuts of beef:

• Chuck

• Rib

• Loin

• Round

• Flank

• Plate

• Brisket

• Shank

Within each of the 8 primal cuts are what are known as “sub-primal cuts”. These are just specific names for large parts within each primal cut. Within each sub-primal cut are the “portion cuts”, which are the consumer-facing portions you see in stores.

We’ll cover what each primal cut is and include some of the sub-primal and portion cuts found within each primal. We’ll also provide rough weights and percentages based on a 1,300-pound steer [*].

1. Chuck

Portion of the cattle carcass: 29%

Average weight after fat and bone loss: 198.4lbs

Chuck is the primal cut that includes the shoulder of the steer and is arguably the most versatile cut. It’s delicious, plentiful, and used in a wide variety of cooking applications.

The chuck primal is rich in meat and marbling, which helps add flavor and tenderize the surrounding meat. Although rich in flavor, chuck cuts are not as tender as the elegant middle steak primals; consequently, they are perfectly suited to pot roasts and braising cooking.

This primal cut is also the most popular source for ground beef, thanks to its rich flavor and its balance of meat and fat. Over half of the chuck is typically harvested for ground beef.

Chuck subprimals

The chuck’s sub-primals are the chuck roll, chuck eye, chuck short ribs, chuck tender, clod top blade, clod heart, and teres major.

Chuck portion cuts

Portion cuts from the chuck primal include ground beef, cubed beef, shoulder center roast, and chuck eye steak.

Chuck can be cooked about any way you like. If you’re using chuck ground beef, fire up the grill and have some burgers. If you go with the shoulder center roast, try braising it since chuck can be a bit tougher than other cuts.

2. Rib

Portion of the cattle carcass: 9%

Average weight after fat and bone loss: 63.2lbs

The rib primal includes the meat cut from the ribs and backbone of the cow. Rib meat has a distinctive, sought-after flavor and is more expensive than many other cuts.

This primal is the source, as you might expect, for ribs. Although there are 13 pairs of ribs, only ribs six through 12 fall into the rib primal. (One through five are part of the chuck cut and the 13th rib is part of the loin.)

Rib subprimals

The rib’s sub-primals are the ribeye roll, peeled cap, beef rib / blade meat, and short ribs.

Rib portion cuts

Portion cuts from the rib primal include the ribeye roast and steak, prime rib, the rib short ribs, the ribeye petite steak, and ribeye filet.

Popular cuts like prime rib, short rib, and ribeye steak do best with high, direct heat and short cooking times, but the back ribs are best suited for indirect cooking methods like smoking.

3. Loin

Portion of the cattle carcass: 16%

Average weight after fat and bone loss: 99.5lbs

Because this primal is from some of the least-used muscles of the cow, meat from this cut is particularly tender. As a result, these cuts do not require long cooking times and are often the most expensive.

Loin subprimals

The loin’s sub-primals are the butt tender, peeled tenderloin, strip loin, top butt, ball tip, tri-tip, and bottom sirloin flap. Looking to cut your own steaks? Try our 100% grass-fed whole primal striploin.

Loin portion cuts

Portion cuts from the loin primal include the t-bone steak, filet mignon, delmonico steak, ny strip steak, sirloin roast, porterhouse steak, and tri-tip roast.

Loin cuts take well to open flame and other direct heat methods. Some of the loin cuts are the priciest cuts on the steer, so we recommend cooking them medium-rare to get the most flavor.

4. Round

Portion of the cattle carcass: 22%

Average weight after fat and bone loss: 140.9lbs

The round is cut from the rear of the cow, including the hind shank and the rump. Because the round is so lean and doesn’t have as much marbling, your cooking method will vary depending on the subprimal cut.

You can slice the round into 5/8 inch thick steaks for country fried round steaks. The round can also be separated into sections or seamed out into the Top, Bottom, and Eye of Round. The top can be cut 1 ½-2 inch thick steaks and makes for a fantastic London Broil, and the Bottom Round is often used for corned beef.

Round subprimals

The round’s subprimals are the round tip, top round, bottom round, and rump.

Round portion cuts

Portion cuts from the round primal include the bottom round steak, eye of round steak, top round roast, and round tip steak.

Meat from the round tends to be very lean and not as tender — making it best suited for moist cooking. There are exceptions to this: London broil is delicious when grilled, and sirloin tip and sirloin sandwich steaks are light, healthy meats that require minimum preparation times.

Any of the round items makes for a wonderful beef roast, too. Just remember to serve it medium and slice it thin. If you’re a jerky fan, any of the round pieces make great jerky, too. Just remove all fat and silver skin before drying it.

5. Flank

Portion of the cattle carcass: <1%

Average weight after fat and bone loss: 4.6lbs

The flank is the primal cut just below the loin primal, so it is the “bottom most” primal excluding the little bit of meat you can collect from the shank (legs) of the cow. Flank has been historically cheap but with lean meat on the rise, flank has inflated in price.

Flank subprimals

The flank’s subprimals are just the flank.

Flank portion cuts

Portion cuts from the rib primal are just the flank steak and any ground beef the butcher collects.

This cut requires a bit of love and attention, but it can be worth it. It’s wonderful baked, and make sure you give it a good marinade to tenderize the meat.

6. Plate

Portion of the cattle carcass: <2%

Average weight after fat and bone loss: 9.2lbs

The plate primal (also called the short plate) is located under the rib primal, close to the stomach of the cow. The cuts from the plate are slightly tough and therefore better prepared with moist cooking methods. It is generally a cheap cut of meat, and a leaner plate can be used for beef bacon. Most butchers use the plate for ground beef, though.

Plate subprimals

The plate’s subprimals and portion cuts are one in the same. Since there isn’t a lot of meat in the plate, it is cut directly into portion cuts or ground into ground beef.

Plate portion cuts

Portion cuts from the plate primal include the hanger steak, short ribs, skirt steak, and beef bacon.

Low and slow is the name of the game with the plate primal. This meat is inexpensive, tough, and takes best to moist cooking methods.

(Jingo's commentary- think of this like brisket but not as thick and more ribby rich flavor. This is one of the primals used to cure beef bacon. Yes I know it says that up there but this is important)

7. Brisket

Portion of the cattle carcass: 11%

Average weight after fat and bone loss: 27.6lbs

The brisket primal is from the front of the animal beneath the chuck primal. It’s essentially the breast meat of the cow. Because cuts from the brisket are among the less tender, they are best suited for moist cooking methods like braising, stewing, and steaming.

Common cuts from the brisket primal include the brisket point and brisket flat. The point is fattier and better suited for pot roast, and the flat is a bit leaner and better for square cuts and corned beef.

Brisket subprimals

The brisket’s subprimals are simply the brisket.

Brisket portion cuts

Portion cuts from the brisket primal include the point cut and flat cut.

Brisket is famously delicious but also known to be tough and sinewy. To combat this and unlock the unique meaty flavor of the brisket, you should stick to moist cooking methods like braising, smoking, steaming, and stewing.

(Jingo's commentary- if it is tough, then you fucked up. Fact statement. There are techniques. Ask me and we will start up a thread and get a bunch of the boys to do a brisket bull session. Second bit, this is one of the primals you can use for beef bacon. Yes...you heard me. Beef bacon. Assume that an angel's choir just fired up)

8. Shank

Portion of the cattle carcass: 10%

Average weight after fat and bone loss: 40.3lbs

Meat from the shank primal is some of the toughest; as a result, most stores and retailers do not offer cuts from this primal. If you do get some, it is great for marrow and lean ground beef, but in general, it is so tough and sinewy it’s difficult to get much more out of it. Other miscellaneous pieces that are sometimes harvested include the kidneys.

Shank subprimals

The shank’s subprimals include marrow bones and ground beef.

Shank portion cuts

Apart from the bones and a little bit of beef, most retailers don’t sell shank. Beef kidneys are fairly popular, though.

The best use for a shank is to use them to make beef broth or to cook them low and slow in a dish like osso buco. Because shank has such little fat, you’ll need to cook it for a long time to make it worth it.

(Jingo's commentary on shank, not part of the article - adding shank to almost any crock pot meal, up to and including chili is outstanding. The steak from that area is fine but it is the bone marrow is what you want. The amount of satiety you will get from high amounts of bone marrow in solution in dishes will shock you. Even higher satiety...long term satiety is even better than even the fattiest meal you have ever had. It also helps to act as a binder and a bit of a food glue if that makes sense. If you don't want to buy flank steaks, ask the meat counter guys about cross cut large bones and throw them any slow cooker meal. It is so good, good for you and will help tighten up that loose skin as you loose weight.)

Credit Nathan Phelps

Congratulations on getting to the end. Here is your reward

(There are tonnes of additions I would make and things said in the article I would disagree with but it is a good general guide)

#steak #beef #butchering #meat #steak cutting #carnivore #carnivore diet #weight loss #natural human diet

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daily-deliciousness · 4 months

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Prime rib

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jungle-angel · 9 months

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Random Dad!Rhett headcannons: Part 3

You wouldn't know it but Rhett can FUCKING COOK! That man knows his way around a kitchen like no one's business

He makes the best jalapeno cheddar burgers, Royal tried one once during your family's Memorial Day barbecue and he instantly knew who was the rising grill master in the family

And those steaks? Forget it, Rhett is unmatched when it comes to steaks

Chicken? There's a little Jamaican place near your home and since the owner knew Rhett really well he shared his jerk spice recipe with him

Rhett even cuts and cures his own pepper slab bacon. You guys use it for grilled cheeses in the fall and for breakfast

He and Royal will often catch, cut and gut their own fish and when he throws it on the grill with a little bit of lemon, the herbs and spices, you guys are in absolute heaven

He knows that when autumn hits and you start baking, he can't stay out of the kitchen either

You will often make homemade cinnamon rolls and Rhett's always trying to sneak a bite

He'll help you make your famous cakey pumpkin cookies but always has to resist the urge to eat one when they come out of the oven

Fall is also when he makes Cecelia's pot roast. You two will come home after a long day, the air is all chilly, your faces beet red from the chill and the smell of the pot roast cooking all day in the crockpot filling the house

And when the holidays roll around, you and Rhett always have to decide what you guys are gonna do. When Christmas and New Year's rolled around, you and Rhett had a prime rib roast that could barely fit in the oven (lol), but oh did it turn out tasty

He's always sneaking little pieces of food to Amy, she's daddy's official little taste tester

And her Papa and Nana Cece, Royal doesn't have the heart to shoo her out of the kitchen since she's so damn cute

But one thing is definitely certain

It's that in your house, nobody ever goes hungry

#rhett abbott #rhett abbott x reader #amy abbott #royal abbott #cecelia abbott #royal x cecelia #outer range

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universitypenguin · 5 months

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hey alice! i just wanted to ask, does lloyd and princess celebrate thanksgiving? I don’t rlly see lloyd as a holiday kind of guy buy princess i definitely see!! do they make like a feast together and say thanks? haha im jot rlly sure what goes on during thanksgiving im not american 😵‍💫 thank you!!!

Yes, Princess and Lloyd celebrate Thanksgiving.

Princess always celebrated with her family, while Lloyd, Zach, and Jake usually gathered with Jake’s military buddies. However, what they all celebrate together is an annual “Friendsgiving” celebration that occurs on the Thursday before Thanksgiving. This event was traditionally hosted by Landon and his fiancee, Elle, but this year the responsibility was passed to Lloyd. Caught up in the midst of wedding planning she’d decided it was too much and asked if Lloyd would be willing to take over the burden of hosting.

You were surprised by how unfazed Lloyd was about being asked. Of course, you knew that Lloyd could cook. He was competitive in the kitchen and intense about the science of food preparation and even more intense about nutrition. He wasn’t the kind of chef who was tied to a recipe, either. While he was living in France he’d taken culinary classes. Lloyd knew which herbs were soluble in water instead of oil and what ratios of sugar to fat created the best flavors.

Perhaps it shouldn’t really be a surprise, given that he’d once been a top athlete, but Lloyd knew exactly what went into his body. Since his father, Joe, hadn’t cooked, his skill hadn’t been born from love but rather, necessity/ The need to eat was what drove him to the kitchen. He’d picked up the ability slowly and eventually, cooking had become one of his passions.

Now, returning to Friendsgiving… Lloyd spared no effort in the preparations. He ensured the house would be spotless by arranging for the housekeeper to come on Monday. That night he picked up a fresh turkey and an eight pound prime rib roast from the butcher. The prime rib roast was in deference to the fact that he was the son of a cattle rancher and as such, believed that no festivities could be complete without a healthy serving of red meat.

Then he began the meticulous process of separating the turkey’s dark and light meat because every chef worth their salt knows you can’t cook dark and light meat evenly at the same time. You’ll either make the light meat stringy or the dark meat greasy, so separating the different types of meat is the most necessary step in the whole process. Next, he applied a citrus rub of orange and lemon to tenderize the meat and infused herbs under the turkey’s skin. He used a seasoning rub on the prime rib roast.

Everything had been done. The meats were roasting, the table was set and all that was left was for the guest to arrive.

He’d deliberately invited you to come over an hour earlier to give your approval on the decorations and taste the food.

“What do you think?” Lloyd demanded, two seconds after you’d begun to chew a bite of stuffing.

“Mmmhhh…” you held up a hand, warding off his impatience and savoring the flavors.

“Very good.”

“Good?”

Lloyd’s outrage cracked your composure.

“Lloyd, it was delicious. Can I have another?”

“No. How was the crust? It wasn’t soggy at all, right?”

“It was the best stuffing I’ve ever tasted,” you said.

He frowned. “What kind of stuffing does your mother make?”

“Are you questioning my mother’s cooking skills?”

“I’m trying to get a baseline of comparison. ‘The best I’ve ever tasted’ isn’t very concrete, Princess. Be more specific.”

“You didn’t answer the question,” you said.

Lloyd held up his hands in surrender. “I would never. Now, moving on. Try these.”

He pulled a tray out of the oven and offered you something that looked like a pastry.

You picked up one to inspect. “What is it?”

“Cranberry Brie scones. Take a bite and tell me if it needs a dusting of powdered sugar. The recipe called for it, but I didn’t want to ruin the tartness of the cranberry sauce so I left it off.”

You sampled and approved. Lloyd continued serving dishes. Green bean casserole, twice-baked potatoes, homemade gravy, and mac n’ cheese. The mac n’ cheese impressed you the most and when you said as much, Lloyd delivered a highly technical explanation about the importance of blending to achieve a proper ‘roux.’ You waited until his back was turned and googled ‘what is a roux?’

“How long did all of this take you?”

Lloyd shrugged, pouring you a glass of wine. “I’ve been doing a little bit every day. The potatoes, stuffing, and casserole were made in advance. I just reheated them in the oven. And the meat takes less work than you might think.”

“What are the others bringing?”

“Elle’s bringing roasted asparagus and a pumpkin pie. Zach’s indulging his inner Southern boy and bringing biscuits and a pecan pie. Also, did you know that pecan pie is the official state pie of Texas?”

“No.”

“Well, according to Zach, it is.”

“Is Jake bringing his new girlfriend?” you asked.

“Yes. He’s also bringing a salad and candied yams because she’s a vegetarian.”

You raised an eyebrow. “You’re going to share a meal with a vegetarian?”

“Apparently. I’m even letting her into the house. I considered putting a table out on the deck for them on principle… but that seemed a little bigoted, even for me.”

“I’m proud of you. That shows real growth.”

You lifted your wine glass, making a toast. Lloyd smirked, raising his glass to clink with yours.

“To growth,” you said.

“Cheers.” Lloyd’s face wrinkled with disgust and you giggled.

“Don’t worry, it’s only for a few hours. You’ll cope. The house looks nice. Did you have a decorator come?”

“Yeah. She put up the leaf garlands and spread candlesticks everywhere. Who even needs this many candles?”

“They’re just for show,” you said.

“Then what’s the point?”

“It looks pretty.”

Lloyd grunted and sipped his wine. “I get why Elle wasn’t up to hosting Friendsgiving this year. It’s a lot of work.”

“Be careful. If you knock this out of the park, they’ll want you to host Christmas, too.”

“What?”

“Christmas, Lloyd. It’s in four weeks.”

“You’re kidding, right?”

You smirked and sipped your wine.

“Tell me that’s a joke.”

“I love your fireplace. Wouldn’t it look lovely with a pine garland?”

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THE END

masterlist

#lloyd hansen x you #lloyd hansen x reader #lloyd hansen x y/n #lloyd hansen x female reader #lloyd hansen x fem!reader #lloyd hansen fic #lloyd hansen fanfiction #lloyd hansen fanfic #gray man fanfic #the princess and the lawyer: ask #the princess & the lawyer: ask

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earlgreytea68 · 10 months

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We have begun making prime rib for the past few Christmases. Last Christmas we bought too big a prime rib and froze half of it. My mother wanted to make sure we ate the prime rib because she was worried it had been frozen for too long, so we had Christmas in July today, and let me tell you, it was the BEST prime rib I have ever made. I think I have perfected the making of prime rib (at least with my oven). So, in case you are interested, here's the recipe I use:

Remove prime rib three hours before cooking.

Sprinkle with two teaspoons salt all over and let sit.

Preheat oven to 500.

Pat prime rib dry with paper towels.

Rub prime rib all over with a combination of ½ tablespoon salt and ½ tablespoon pepper. (Garlic upsets my stomach so I don't do this but you can slice slits and insert garlic at this stage.)

Place prime rib in the roasting pan fat side up.

Bake for 15 minutes.

Without opening the oven door, reduce temperature to 325 degrees.

Bake 13 minutes per pound. (I am very precise here.)

Check to make sure the roast is at least in the 120-130 range (mine always is). Remove from the oven, cover with tin foil, and let sit 15 minutes.

My roast is a fairly well done roast. We have a lot of members of our family who won't eat that looks too rare. So if you love rare meat, maybe tweak the minutes per pound down a bit. But this works for us because this way the slices at the end are very well done while the slices in the middle are redder and so you get a range of done-ness.

Also, the drippings make the BEST gravy. We always pour the juices that seep out during the resting period into the gravy as well and it is honestly just a mind-blowingly good gravy.

#food #recipes #cooking #meat

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yolosguide · 3 months

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It may surprise you to learn that Aldekor is a talented cook. Just try his lightning roasted prime rib, it's quite the 'shock!' Ha! Forgive me. Anyway, here's some spells from the big deer.

---More sumptuous spells are available on Patreon! https://www.patreon.com/yolosguide

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sincerexsiren · 5 months

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"I've helped coordinate a feast tonight. There's many different dishes and I've tasted them all. I hope it's to your liking."

Ulysses, despite his reservations about heroes, took great care in preparing a sumptuous feast for Trinity and the other heroes in her sanctuary. He wanted to show his support for her and make the occasion truly special. Knowing that Trinity had a deep connection to the river, Ulysses incorporated elements of water and nature into the feast.

Here's a sampling of what he prepared:

Riverbank Salad: A refreshing mix of crisp greens, adorned with edible flowers and drizzled with a tangy citrus dressing. The salad was garnished with delicate watercress, representing Trinity's affinity for riverside foliage.

Poseidon's Catch: A platter of freshly caught seafood, including succulent grilled fish, buttery lobster tails, and plump shrimp. Ulysses took care to infuse the seafood with a hint of herbs and citrus, giving it a delightful flavor.

Enchanted Spring Soup: A velvety soup made with seasonal vegetables, infused with the essence of a mystical spring. Ulysses added herbs and spices known for their healing properties, creating a nourishing and comforting dish.

Harborside Roast: A centerpiece of the feast, Ulysses prepared a tender, slow-roasted prime rib, cooked to perfection. He seasoned it with a blend of aromatic herbs and served it with a rich demi-glace.

Nymph's Delight: For dessert, Ulysses crafted a masterpiece of sweetness. It consisted of delicate pastry shells filled with a light, fluffy cream infused with hints of vanilla and the subtle essence of wild berries. The dessert was adorned with edible flowers and drizzled with a delicate honey syrup.

Trinity knew that Ulysses had a hard time with the fact that she had to help everyone who came to the sanctuary- at least she knew that he was worried. Which was fair considering she worried about him when he was out in the world too. It was hard on them both though perhaps she didn't understand his worry about the people as much. She didn't see heroes and villains or heroes and monsters in the same way because here those labels meant nothing to her.

But He- well he knew what happened outside of the invisible walls of this place. And she knew that made it more difficult for him even if she didn't fully understand why he was so worried about specific heros sometimes.

That's why she was so surprised to come in and see the spread across the table. Not just for her but for everyone. A sort of peace offering but so much more thought out. Her eyes widened as she moved around the table, taking in the well-thought-out beautiful dishes that he had clearly put a lot of mental and emotional energy into. Her Long fingers dragged across the table with a little smile as she took in everything from the lovely salad all the way to the mouth-watering desert.

This was the big bad warlock they all feared. The boogy man of the sea. She saw the way they flinched sometimes when he stood behind her but here he was, making them all a feast worthy of a king. Her eyes finally lifted to meet his with a smile tugging at the corners of her lips. "My love....you didn't have to do this Darling. You have nothing to prove." She dipped her pinky finger into the honey syrup leaking from the side of the pasty, eyes closing in delight as she sucked it off.

#c; ulysses #omg uly!#deepsseawarlock #this is so lovely

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