#he works at a seafood place which is why he suggested oysters

[antisisyphus]

had a very good date!

#he works at a seafood place which is why he suggested oysters #they were tasty and the nigiri he got as well was soooososososo good #melted like fucking butter #then we went to a beer garden for 1 drink and then ice cream bc i was too tipsy to drive #anyways i think we are going on a date next week #i gave him my coffee grounds so he can grow some mushrooms

[tdatdroleplay]

Crashing Date Night

Including @RaucousRomanian @BiteOuttaCrime @HisTeenDream @RookByTheBook 

Nicolae: [He and Nash had gone out to lunch. This little hole in the wall taco place that was incredible. And because he was well versed in multiple languages, he carried on conversations with the sweet elderly woman who worked there. Once he and Nash had eaten, they hit the gun range, popping off a few magazines and practicing their accuracy. They were finished after about an hour or so, hit the gym, and then were back at the station to finish up those reports that were due by the end of the day. Looking across the desk at Nash, he blew out a breath, signing the last report.] You got plans tonight?

Nash: [He was focused on the last of his reports and he could hear Nic saying something about plans when he dated the last form and closed it in the folder.] Tonight? No, why? Got something in mind? [He looked over at him as he leaned back in his chair. He threw his hands back, fingers lacing behind his head as he stretched his legs out.]

Nicolae: [He watched Nash lean back and relax a bit.] Well, I thought if you didn’t have plans that maybe we could go grab some dinner. I’ve got the /strangest/ hankering for some Creole cuisine. [He bounced his brows and chuckled.] C’mon. It’ll be fun. Normally, we get some takeout, watch some baseball, bullshit around, and fall asleep with a bottle of beer between our legs before one of us leaves the other’s house and fucking goes home to wake up and do it all over again. Let’s just go get some good food, meet Rook’s new chick, have a little fun, some laughs. Ask if she has any friends. [He chuckled.] What do you think? 

Nash: [His brows lifted when Nic suggested the two of them go crash Hank’s date with his new old girl. He shook his head.] You’re too fucking much, man. [He laughed and then realized that he was being serious.] No shit? You wanna go down to where he’s at and just stroll up in there getting some crawfish? [He lifted a shoulder and thought about it for a few minutes.] Yeah, why the hell not.

Nicolae: [He clapped his hands together when Nash finally agreed.] There you go! And hell no, I ain’t gonna crash his date. I’m not going to run up on him and be like, “Hey there, girl. Drop the Rookie and get with the…” [He couldn’t even finish the sentence before laughing. When the two of them headed out, he shook his head.] Let’s just head to our places, get showered, look decent, and go grab some food. Meet outside the restaurant?

Nash: [He shook his head and chuckled as he walked out the door. He was glad that there wasn’t any big issues that came about on their shift. As much as he and Nic were junkies for the rough shit at work, it was a good day when they weren’t needed. That meant people weren’t being hurt. He nodded his head.] Alright, man. I’ll meet ya at the restaurant. 

Nicolae: [He waved to Nash and then got into his SUV. Pulling out of the spot, he was booking it back to his place. He was decently quick in the shower, cleaning himself up in a hurry. He went ahead and jumped out, dried off, and grabbed some clean clothes, pulling them on. His place was a damn mess. He needed to clean it up, but...that was low on his list of priorities. He went ahead and locked up before jogging out to his SUV to head on over to Cookhouse to wait on Nash.] 

Nash: [He was out of the shower and drying off with his clothes laid out. He blew out a breath. The silence was deafening which is why either he or Nic would be at the other’s house. Just got them through the day. After he got himself dressed, he felt much better about going out and doing something for a change. He locked up his place and went out to the garage, getting on his Ducati before heading toward the restaurant where he knew Nic would beat him. He wasn’t a man who was ever late. He was always early. It’s just the way he was.] 

Nicolae: [He was sitting in the parking lot waiting for Nash when his mother called. And he knew better than to send her to voicemail. After that initial greeting and some idle chit chat about what he was doing, the conversation took its normal detour off into his mother speaking quickly in her native tongue to him. Talking about how she wasn’t sure this job was good for him.] Totul este bun, mamă. Știu că vă faceți griji. Dar eu sunt un om crescut. [He’d told her that everything was fine, that he was a grown man, that there was no need to worry. Another pause where she told him he was never that grown. He nodded his head though she couldn’t see.] Da. Stiu. Voi fi mereu băiatul tău. [He sighed, telling her yes, he knew. He’d always be her boy. He broke the tense conversation with a bit of humor.] C’mon, ma. Next thing you’re gonna be saying is when am I having you some grandkids? [He chuckled, but groaned when he heard her. “Asta e o intrebare buna, Nicolae.” Which translated to… “That’s a good question, Nicolae.” Well, that shit backfired. Looking out the window, he saw Nash and murmured.] Saved by the Ducati. Ma, I gotta go. Nash’s here. Yes, I’ll tell him. Love you too. Bye. [He swung the door open, shaking his head as he tucked the phone into his pocket.] The woman’s relentless.

Nash: [He lifted a brow as he heard Nic speak about a woman and he knew exactly who it was.] Momma? [He chuckled and wet his lips.] How’s my favorite lady doing? [He grinned and then looked around not seeing Hank’s truck.] Tell me we beat this man to his own date? [He chuckled and then blew out a breath.] Damn, my stomach’s growling big time. I guess I’m glad we came here. 

Nicolae: [He nodded with a chuckle.] Of course it was. And she sends you her love. Told me to tell you. [He shook his head. His mother just thought the damn world of Nash. Such a sweet boy. He rolled his eyes and laughed.] Well, he never technically said what time he and his date were getting here. So…[He shrugged and then nodded.] Right? I’m fucking starved. Let’s head on in. Try to get a table. Sit at the bar, something.

Nash: You give her a big kiss from me. [He chuckled and wet his lips as the two of them started toward the restaurant.] That’s true. Bunch of fucking creepers we are, ain’t we? [He grinned as he walked up to the place and then went inside. He loved Cajun food. Spent some time in Louisiana too and it was always more about the food than anything else.] 

Nicolae: Shit no. [He laughed, shaking his head.] You keep your lips away from my mom, Nash. [He chuckled and then slapped him on the shoulder.] We aren’t creepers. I mean...just a little. Hank mentioned this place and well hell, I like me some Cajun food. [He pushed open the door and they both stepped inside. It wasn’t too terribly crowded. At a quick glance, he didn’t see Hank anywhere.]

Nash: [He chuckled at Nic when he said he wasn’t gonna give her a kiss from him. He shook his head.] That’s too bad. Your momma loves me. We both know I’m her favorite. [He grinned and lifted his hand, with two fingers up so they would know what they needed. The both of them being taken to another table in the back. Didn’t seem too busy which was alright by him.] Hell, maybe they ain’t coming until later on and we’ll just be here drinking Abita’s all night. 

Nicolae: [He rolled his eyes again.] Cut the shit, Nash. That’s my momma. She loves me more than anything in the world. /I’m/ her favorite. You’re just...a close second. [He shoved his shoulder and then chuckled.] Hey, I’m good with that. [He smiled up at the hostess and then took the menu from her.] Thanks, darling. [He flipped open the menu and started to look over it while they waited for their server to come to the table.] So it’s a given that Hank’s gonna be SWAT soon enough. He’s gonna pass those tests. I don’t have any doubt about that, do you? The boy can shoot. Have you ever seen him at the range? [He looked up at the waitress as she introduced herself.] Well, hello there, Amanda. [He shut his menu. He honestly didn’t even really need it.] I’m gonna have a beer, bottle, not draft please. Abita Amber’ll be fine. I’m gonna start with those Cajun Cracklins and then I’m gonna have the Blackened Louisiana Catfish. And can I have some shrimp on the side too? Pretty please? [He handed her the menu as she nodded with a smile.]

Nash: [He chuckled and shook his head as he handed the menu back. He already knew what he was getting.] I’ll have the same. Amber. [He wet his lips and then smiled.] Charbroiled oysters and the BBQ shrimp, please. [He passed the drink menu back too. Nothing too fancy for him. But this place had good seafood. When she left, he nodded.] Yeah, I don’t think there’s a question about that and I have seen him at the range. They’d be damn stupid to let that one walk away. He’s made for this kinda thing. Though like I said, I just hope he can manage it. 

Nicolae: [He wet his lips and looked around the restaurant.] Well, I’m sure he can. I don’t see why he couldn’t. The kid’s been preparing for it for quite some time, you know? I mean shit...is kinda crazy though that some girl from his high school days comes back to fuck with his head. But he seems like someone who has his head on straight. He works hard. I’m sure he can find that balance that I haven’t been able to. [He shook his head with a sigh before the waitress brought their beers over.] Thank you, darling. 

Nash: [He shook his head.] Have you been really trying though? That’s the question. I haven’t. Not that that’s a bad thing, just means that there’s been other shit going on and I don’t...didn’t wanna subject someone to the bullshit that’s our job. I agree that it’s possible to do it though. It’s just a lot harder for us than it is for the average person. And you’ve gotta find the woman that makes you wanna work that hard to make things happen. 

Nicolae: [He brought the beer bottle to his lips, taking a drink.] Well...no. I don’t guess I have. Otherwise I might be out there looking instead of just…[He chuckled, shaking his head.] Neither one of us is really putting ourselves out there I guess. But you know…[He took another sip of beer.] But, not to sound too much like my mom, neither one of us is getting any younger. [He lifted a shoulder.] And it might be nice to have someone to go home to. To warm up your bed at night. 

Nash: [He shook his head.] Yeah, but it’s not an everyday woman that can deal with what we do for a living. She has to know that any day her man might not come home. [He shook his head.] I can’t help but always look at the shit in a morbid way. You’re always better at making shit sound more positive. I leave the good shit to you, I’ll bring us back down to earth. [He chuckled as he drank a few sips of beer.] 

Lux: [After spending a few more hours with her dad, she told him goodbye and then headed back to the house. She was excited to see Hank again, to get to dress up a little for him, really try to knock his socks off. She hadn’t been out on a date in such a long time, and the idea had her feeling a little nervous. After finding the right dress, she hopped in the shower to get ready for their date.]

Hank: [He went ahead and made his last rounds before trading his patrol car for his truck and then went on home. He grabbed a quick shower, let the dog out, fed him and then finished getting himself ready. With a quick text to Lux, he grabbed his keys and started for the door. He decided to leave the dog out instead of penning him tonight. He got in the truck before hitting send to her. “On my way babe.” Pulling out of the driveway, he headed toward Lux’s house.]

Lux: [She got his text as she was finishing her hair. She was probably incredibly overdressed, but then again, it was just a dress and a pair of heels. The hair and makeup is what really made it look dressy. Still, she didn’t have the time to second guess herself now. She blew out a soft breath as she looked at herself in the mirror, placing the last pin into place in her hair. She draped a coat over her shoulders, which also gave the ensemble a little more of a dressy appearance and then waited by the door.] 

Hank: [He pulled up out front and got out of the truck. He was gonna make sure it was like a real date. He made his way up to the door and he had to admit to himself that he was nervous. This wasn’t something they ever did...granted, they were a little reversed, but he didn’t mind and he didn’t think she would either. He lifted his hand and rang her bell, waiting for her to answer the door.]

Lux: [Grabbing her bag, she opened the door with a smile. Glancing at the clock, she nodded her head.] Right on time. Looking as handsome as ever. [She stepped outside, shutting the door behind her.] So where are we going? [She raised a brow as she looked up at him before reaching out to take hold of his hand.]

Hank: [His brows lifted when she opened the door.] Damn...you look...absolutely gorgeous. [He shook his head. All the right things in all the right places. He slid his hand against her waist, leaning in to press a kiss to her lips before handing her the flowers.] That’s a really pretty color on you, baby. I feel like it’s gonna be me, telling all the damn men to put their eyes back in their heads. [He chuckled.] Well, I thought we’d go to Cookhouse. Get some Cajun. But if you wanna go somewhere else, just let me know. 

Lux: [She laughed softly.] I’m probably /way/ too overdressed. I just got a little excited at the idea. [She took the flowers, her smile even wider now.] Hank, these are beautiful. Thank you. You didn’t have to do this. But I love them. [She brought them up to her nose to inhale the sweet fragrance before she answered him.] No, no, that place is great. I’m totally good with that. [She took his hand, carrying her bag toward the truck.] You might have to help me up into this monster. This dress doesn’t allow for a ton of moving around. [She looked up at him with a laugh.]

Hank: [He chuckled and shook his head.] You ain’t overdressed. You look perfect and that’s all there is to it. [He winked at her and then gave her a nod. He wouldn’t mind doing that for her. Grinning, he opened the passenger side door before turning to scoop her up and slide her into the seat.] How’s that? [He chuckled.] 

Lux: [She made a soft surprised sound when Hank scooped her up to put her in the truck. She laughed as he placed her on the seat.] That’s just about perfect. Thank you. [She put the overnight bag in his backseat before turning to give him a kiss. Once he’d shut the door, she clicked her seatbelt into place.]

Hank: [He had a grin on his face as he made his way around to the driver’s side and climbed on in. He started up the truck and pulled out. It wasn’t until they were on the road that he reached over for her hand. He just wanted to have some type of connection to her.] Jesus…[He couldn’t help but laugh at the thoughts he was starting to have.]

Lux: [She looked over at Hank with a bit of a confused expression.] What? What’s the Jesus comment and the laugh for? [She smiled as she kept hold of Hank’s hand as he drove them toward the restaurant.] Something amusing to you? [She wet her lips and looked back over to him.] My dad’s thrilled, you know? Which is weird. Normally dads aren’t crazy about their daughters dating.

Hank: [He chuckled and shook his head.] It’s because I keep thinking about how this was all shit I thought about then, you know? Like, just ask her out. Take her out. But no, I didn’t say shit. And now fast forward years later and we’re on a date. [He shook his head.] It’s just funny how things go sometimes. [He looked over at her and nodded.] Well, yeah. That’s because he knows I care about ya. And that I have for a long time. And he also knows that I ain’t someone to just toss a woman aside. We’ve talked. A lot. 

Lux: [She smiled when he talked about wanting to do these things back when they were in high school together.] Things work out the way they’re supposed to. And now here we are. On a date. Though we kinda did this totally backward, didn’t we? [She laughed, giving his hand a squeeze.] Oh really? You guys’ve talked a lot, huh? Well...that’s got me feeling pretty curious.

Hank: [He chuckled.] It’s not that bad, right? I mean, we’ve known each other for years and sometimes...that just lets us have chemistry in ways we wouldn’t have if we just met. It lets those walls already be down. [He winked at her and then pulled up at the restaurant.] Well yeah, we’ve talked. He knows what I want in life, knows where my heads at. He knows I’m not a breeze through kinda guy. 

Lux: [She shook her head.] Don’t get me wrong. I’m not ashamed of anything that happened last night. It wasn’t like we’d just met or anything. We’ve known each other for years. We just caught up in a way that...most people don’t. [She laughed a little and then looked out the window when they pulled up at the restaurant.] Are you hungry? [She clicked her seatbelt and leaned over to give Hank a kiss on the cheek.] It’s good to know that you aren’t a breeze through kind of man.

Hank: [He smiled at her and then got out of the truck to go help her back out. And once he did, he reached for her hand.] Yeah, I’m decently hungry. I’m a big guy. I need to get my calories and carbs in. [He chuckled and then walked her toward the restaurant.] Do you like Cajun food? It’s something I like to change up from my normal Mexican most of the time. Or pizza. Just...pretty much live on that. 

Lux: [She shook her head.] Well, I do like Cajun food. I’m pretty well into spicy food. The spicier, the better. [She raised a brow at Hank as he helped her down out of the truck and they started toward the restaurant.] Well...you know...I’d be more than happy to bring you lunch down to the station. To pack your lunch for you the night before. To make you breakfast before you head out to work. Have dinner ready for you when you came home. [She shrugged with a smile.] Just so you aren’t eating the same ol’ thing all the time.

Hank: [His brows lifted when she said what she had and he wet his lips.] So you’re willing to do all of that just so I don’t eat the same thing over and over again? [He grinned and then chuckled.] Sure it ain’t more than that? [He moved his hand to her lower back and wet his lips.] Either way, that’s something I would definitely look forward to. I mean, until you weren’t able to because of working or...auditioning and playing.

Lux: Well, it might be more than that. I might just wanna take care of you. Just a thought. Not anything you have to agree to. I don’t want to embarrass you or anything in front of your tough SWAT cop friends. [She smiled as he pulled the door open and she stepped inside.] That’s /if/ I get a callback. Which...I’m not sure I will. I might have to get a job doing something else in the meantime. [She inhaled deeply.] It smells delicious in here.

Hank: [He shook his head with a chuckle.] Hey, listen...if you wanna do all of that for me, we’re good. You can. I don’t even care if you cut the sandwiches into hearts. They’ll bust my balls and then I’ll kindly remind them that I get to go home to the woman who makes me those sandwiches and they get to go home to their hands. [He grinned and then walked with her back to a table for two.] Well, I’m sure you will. You always were incredibly talented and I know that hasn’t changed at all. 

Nicolae: Yeah, you’re gonna have to let some of my optimism rub off on you, Nash. Jesus, man. You’ve got to get positive and happy. I mean, yeah, it’s definitely something to think about, but let’s be one hundred percent honest with each other here. We’ve never had any close calls. Not saying it couldn’t happen. It could. But...why are we not trying to have some sort of relationship just to keep that shit separate when we could have both. You and I are partners, best friends, and you know as well as I do that we could find some badass ladies to roll with us. Yeah, they’d have to be understanding, but that isn’t…[He raised a brow as he saw Hank and a tiny little blonde walking through the restaurant. He cleared his throat and gestured with his bottle of beer.] Your three o’clock. [He chuckled.]

Nash: I get what you’re saying, I do, but neither of us makes the damn time. That’s all I’m saying about it, not that it can’t happen just that…[He turned and looked over his right shoulder as he saw Hank and this tiny blonde walk in the door. His brows lifted.] He wasn’t kidding was he? Look how damn small she is compared to his brick shithouse self. Goddamn. [He shook his head with a chuckle.] Yeah, look at that grin on his face. He’s already anticipating later. 

Lux: [She smiled up at Hank and then shook her head.] That’s right. At least I’m hoping you’re coming home to me from now on. [She knew that his job was dangerous. She didn’t like it, but she understood it, and she was proud of him. She walked back toward the table with him.] And I don’t mean that in a scary way. I just mean...you know...cause all this just started with us. Still, I’m hopeful. And thank you. You haven’t heard me play in years. I’m a little better than I was then. [She smiled, sitting in the chair he’d pulled out for her.] Thank you.

Hank: He pushed her chair back under before he took his seat and then looked over at her.] I’ve got no doubt that you’re still incredible. And yeah, even more so now. [He smiled.] I mean, we’ve got to figure it out. You’ve got a place, I’ve got a place. But I’d assume that one of us would be at either place at any given time. I know you’re going to need to be closer to your dad now. And I’m alright with that. Just like I’m alright with spending more time there to make sure things get done. More than just mowing every once in a while. I don’t want you worried about the heavy lifting and I damn sure don’t want him worried about it either.] 

Nicolae: Well, maybe we should consider making a little damn time, Nash. I mean look at that. Don’t you wanna be the one with the goofy grin on your face escorting a gorgeous woman to a table in a restaurant. [He chuckled at what Nash said.] Shit, I’d be anticipating later too. Look at that dress. [He grinned and then looked up as their server brought their starters. He continued on after she’d left.] She’s /way/ smaller than him. You know he’s peacock strutting right now. Can’t blame him though. 

Nash: [He chuckled and shook his head.] Well, yeah...but there’s gotta be time. You can’t just be like, hey...you...that’s the one I want right there. [He rolled his eyes and then wet his lips.] Better be careful and not let Hank hear you talking about her like that. Cause if I were him, you’d be missing teeth. [He grinned. That was true on so many levels. You couldn’t just talk about someone’s woman like that and expect to get a high five. Maybe to the face.] 

Lux: [She nodded her head, a sigh on her lips.] Yeah, well, I’m still clinging to the hope that he’ll start responding to those treatments and he’ll get better. But I know what you’re saying. And you don’t have to worry about me trying to do any heavy lifting. [She laughed, shaking her head.] I can’t. [She glanced down at the drink menu before ordering a Hurricane when the server came over to take their drink order.] I don’t think dad can either, Hank. He’s lost a lot of strength in the past few months. 

Hank: [He went ahead and ordered a beer as he listened to her talk and he shook his head.] Yeah, I know he’s probably just exhausted, but I know he’ll keep fighting. As long as he’s got something to hold onto, he’ll fight. [He wet his lips and went ahead and ordered the cajun cracklin’s. He shook his head. Again.] I just want to make sure I’m there, Lux. That’s all. 

Nicolae: [He had just bit down on one of those cracklins when Nash spoke, and he found himself just staring at him.] First of all, give me some credit. I may be optimistic, but I’m not a raging dumbass, Nash. I know it takes time and work and not just oh...first one I see I’mma gonna fuckin’ take for my bride. [He chuckled, shaking his head as he spoke in a way he normally would never.] Second, I wasn’t talking about her like that. I was saying that she’s a beautiful girl wearing a very nice dress. And if I were Hank, I’d be proud too. Hell, I /am/ proud of Rook. That’s all. Wasn’t scoping her out for myself, Nash. You know me better than that.

Nash: [He couldn’t help but to laugh as he took an oyster and ate it.] Well, you never know. Might be part of your...old world tradition over there. [He laughed when Nic shot him a look.] I’m just saying. Can’t put it past momma over there. [He chuckled and nodded and drank more of his beer.]

Lux: [She ordered the Fried Boudin Balls to start and then watched as the server left to put those orders in. She looked back at the menu for a few seconds to decide on her entree.] Well, he’s been fighting pretty hard, but if they can’t stop it from metastasizing then...his prognosis gets a lot worse. I know. I know you want to be there. And that means so much to me. [She reached over, her hand on Hank’s.] I know you want to be there for dad too. It isn’t all about me, and that makes it even more genuine and sweet.

Hank: [He turned his hand over, taking hold of hers as their drinks came back. His beer and her Hurricane. He smiled.] Well, I just wanna make sure that I don’t give you a reason to leave again. [He chuckled.] Purely selfish. I admit that. [He smiled at her and watched her take a sip of her drink.] How is it? Taste good? [He did the same with his beer.] 

Nicolae: You’re so funny, you know that? [He shook his head.] Though there is an eastern European tradition of kidnapping the bride. [He chuckled, wetting his lips as tasting the spice on them. It had them tingling a bit as he reached for his beer.] You know that, Nash? I’ve known you now for several years. And you’ve never, /ever/ really had a relationship. In fact, I don’t ever remember you banging it out really with anybody. Never met any of your girls. You’re probably just keeping them all for yourself, huh? [He chuckled and then finished off his cracklins. Looking over at Hank and the little blonde, he could see them holding hands.] They’re cute. Rook’s all starry eyed. And look at her. She’s looking up at him like he hangs the damn moon. [He looked at Nash and leaned forward.] Why don’t you ever look at me like that? Huh? [He laughed, downing the rest of his beer.]

Nash: [He shook his head.] I kind of believe that there’s one person...just one out there for everyone. And if you just jump the gun, you’re gonna miss what you were meant for and you’re gonna end up hurting the person you’re with. Because you won’t be able to keep yourself from that person. That doesn’t mean I haven’t spent time with anyone. Trust me, I have. But it ain’t something I’m just gonna be like, here we go...meet my best friend and the people that are important to me. I don’t...do that. [He wet his lips.] Though I’m thinking I might change that. Give someone the chance. Hell, if they can make it through you then they might just be the one. [He laughed.] Well, it’s because you never take me out to nice places. [He grinned and then finished off his oysters.] 

Lux: You just keep doing what you’re doing, and I’m not going anywhere. [She smiled up at Hank as the server brought their drinks. She took a sip of hers and then ordered her entrée of gumbo and a side of fried green tomatoes. When she’d left, she looked back up at him.] I do like it. It’s fruity and sweet. Can’t even really taste much alcohol in it. I could get in trouble drinking these. [She took another sip.] So anything interesting happen at work today? 

Hank: [He shook his head and then wet his lips.] No, not really. I mean, same as usual. I did a bit of paperwork and then went ahead and did a few rounds of patrol. I’m still kind of nervous about the skills aspect of the evals coming up. It’s not something I wanna fail. I’ve wanted this for so long, you know? [He chuckled.] Oh...I forgot. Two of the SWAT guys that work my shift, Nic and Nash...they’re partners. Anyway, I kind of told them about you and they were both really persistent in that I ask you if you’ve got any friends you or we could introduce them to. 

Nicolae: [He pulled a face, nodding his head as Nash talked about there being someone for everyone, and him not wanting to miss that or end up unnecessarily hurting people.] Yeah, that makes sense. I mean I’ve told you about a few wild nights, but I’ve never really introduced you to anyone that I felt like was going to be around long term. I mean...I let you meet a few girls. [He chuckled, shaking his head as their entrees were brought and the starters were cleared off.] Well, dear...I’ll have to take you on nicer dates, now won’t I? [He rolled his eyes with a laugh.] This looks good.

Nash: [He shook his head.] Mhmm...well, I don’t know when I became the bitch in this relationship, but we’re getting outta this conversation right damn now. [He chuckled and wet his lips as he nodded his head.] Yeah it does. [He grabbed the bread and tore off a piece before he dipped it in the sauce that was coating his shrimp.] I love the seafood at this place. They make it right. Tastes just like it does in NOLA.

Lux: Oh come on, Hank. You’re great at what you do. I remember back in high school. Anything you set your mind to, you accomplished. You’re a hard worker. And you’re smart and determined and...well, you look plenty fit. I’m sure you’ve got all the skills necessary to secure a position in that department. You’re gonna get it. [She sipped at her drink and then widened her blue eyes as he spoke about two other guys in SWAT.] Nic and Nash? Do they ever catch hell for that? Sounds like Nick at Night. [She laughed and then shook her head.] Are they nice guys? I don’t want to hook any friends up with assholes, you know.

Hank: [He listened to the things she was saying.] It means a lot to me that you have so much confidence in me. I appreciate it. [He lifted her hand, kissing the back of it and then laughed.] I’ll have to call them that once. And see what happens. [He nodded his head.] Yeah, they’re good guys. Nic...he’s a little louder, but he’s funny. Quick mouthed. But he’s respectful. Speaks Romanian. [He chuckled.] Nash? He’s a little older, more quiet, but he’s funny too. He’s traveled around a bit. But the both of them are best friends and do a lot together. As long as I’ve known them...a few years, they’ve never been into using people or anything. They’re not assholes. Maybe to each other every once in a while. 

Nicolae: [He ended up laughing when Nash said he was ending the conversation because he’d somehow become the bitch in it.] Mhmm...you’re the bitch in this relationship, Nashtopher. [He laughed again at the expression on his face.] Bro, I’m fucking with you. You know this. [He took a bite of the catfish and then nodded.] Yeah, it’s seriously delicious. You and your damn travel. I mean...granted...I’ve been to Romania. So...and Mexico. And Italy. And France. [He smiled.] But you’ve been all over the states. Between the two of us, we’re pretty well traveled.

Nash: [He chuckled.] Eventually I’ll make it where I need a passport...other than Canada. [He chuckled again and took a bite of his shrimp. It was damn good. He enjoyed every single bite of it. He wet his lips and tasted the sauce again.] You didn’t find anything in any of the countries you were in? No one you wanna bring home to meet momma? 

Lux: [She laughed when he said he’d call them that and see what happened. She wet her lips.] Well, I’ll have to eventually meet them to see if I think any of my friends would be interested. I don’t just want to randomly chance it. Romanian? That’s...obscure. Not many people speak that language. Is he Romanian? That’s interesting though. And Nash is older? How old? Like daddy old? Like...silver fox old? What am I working with here? [She laughed.] I’ve got to have the details if I’m hooking these guys up with my friends. They’re going to want to know these things.

Hank: [He laughed and shook his head.] Uh...no. Not silver fox, but early thirties. [He nodded his head and chuckled.] Yeah, he’s Romanian. But he’s been to like...a shit ton of countries. He speaks French and Spanish and shit. He’s just...well, you could say cultured. I mean, I can introduce you when you come to the station next time. I’m sure they’d like to meet you. 

Nicolae: [He shrugged.] There were plenty of beautiful women in the different countries I’ve been in. But beauty’s only one thing. You know? And I’ve never been in a place for...well, long enough to actually get to know someone properly. It’s...meeting my mom? Yeah, you’ve gotta be up there to do that shit. Let’s be honest. You’re the only person who’s met my mom. And it took awhile for that to happen. [He worked on finishing his meal for a few minutes.] I think it’s like you said, Nash. You’ve got to take the time. Devote the time, and I’ve been too much of a joker, fucking around, not taking anything but my job seriously. And I can’t blame anyone but myself for that. But...I don’t know. Maybe I’m ready to try that. Maybe…[He chuckled.]

Nash: [He shook his head.] It’s a big step and it’s a lot for us to be open about shit. Trusting people it’s not something that either of us do freely. So going ahead and giving someone the fucking keys to fuck us up is a huge thing, but…[He sighed as he finished up his food.] The thing is, that I think it’s easier to joke around. To not take shit seriously then you don’t have to feel some shit when it goes wrong, but yeah...it’d be nice to feel something go right, you know?

Lux: [She laughed.] Early thirties isn’t too old. And that’s really interesting that he speaks multiple languages. I’m sure that comes in handy on SWAT when you guys run into people who don’t speak English. [She nodded.] Yeah, that’d be nice to meet some of your friends, coworkers. [She wet her lips as the server set down his Cajun cracklins and her boudin balls. She smiled up at her.] Thank you. [She looked back at Hank.] Maybe we could have some sort of get together at your place once I figure out...you know...who’d be a good match for those two.

Hank: [He chuckled.] We could do that. I don’t think that’d be a problem at all. [He winked at her.] They’re gonna be thrilled as hell that I asked you. I’m pretty sure they’d think I wasn’t gonna, but...I said I would and I’m a man of my word. [He smiled.] They’re kind of a package deal. [He laughed.] They’re always together. Always hanging out. Best damn friends. It’s gonna be hard to make that a trio. You know...if I get it. [He grinned at the food that was set down.] Damn...this looks good, doesn’t it? 

Nicolae: It’s fucking terrifying is what it is. [He chuckled and shook his head.] And if you get a woman and I don’t? I’m gonna be one sad sac just hanging out by my damn self. [He laughed and wiped his mouth with his napkin.] But yeah, I think it’d be a good thing to have someone to...at the risk of sounding like a pussy…[He laughed.] someone to love. Someone to share shit with. Sometimes we go home...and the shit we’ve dealt with? Nash, having someone to hold onto, having something good? It might make all the difference. [He looked over at Hank and his little girlfriend.] You want dessert? Or should we head on over and say hey before we leave?

Nash: [He chuckled and started to shake his head.] Nah, man. I get it. Believe me. It doesn’t sound fucked at all. It’s what I want. And why I’m not just fucking every piece of pussy that throws itself at me. There’s plenty, I just don’t want it. Ain’t nothing like a woman who just gives that shit up to everyone or...better yet...finds their soulmate in every dick they suck...just fucking no thanks. [He chuckled.] Oh...he gives me butterflies. [He laughed and shook his head before looking over at Hank and his girl. His brow lifted.] Oh hell...why not. We’ll get fucking doughnuts before we head back to...your place or mine? 

Lux: [She was nodding about the food looking and smelling good, but turned toward Hank, her hands coming up to cup his face.] Hey...no ifs. You’re going to get in. Don’t doubt it for even a second. And they’re going to accept you. They’re partners. I’m sure though once you’re part of that unit, you’ll be right there with them. [She leaned in and brushed her lips against his before sitting back with a smile.] You never know, they might even want to take you under their wing and...you know...do what SWAT guys do to...make you feel welcome. [She laughed.] Just no strip clubs. [She picked up her fork to try one of those fried pork and rice balls.]

Hank: [He chuckled and shook his head after he returned her kiss.] Baby, they ain’t going to no strip clubs. At least I don’t think they are. Sounds like they just hang out at each other’s places and drink beer. [He grinned at her.] You ain’t got nothing to worry about, but if they do go to strip clubs, best way to fix that? Find them some pretty girls you call friends. [He chuckled and winked at her.]

Nicolae: [He signaled for the server to bring their check and then looked back at Nash.] Yeah, nothing gets my engines revved like a woman who’s had seventeen loves her life in the past eight months. [He snorted out a laugh and rolled his eyes.] Anyway...hopefully Miss Minny over there won’t have friends like that. [He pulled out his wallet, putting his card on the tray.] I got this one. It was my idea. You can get dinner tomorrow. Or lunch. [He handed the folder over to the server and when she brought the slip back, he signed it and took his card.] Let’s go to your place. Mine’s a fucking toilet. I’ll tell you what. If I ever /do/ get a girlfriend, I’m gonna have to clean that bitch. [He looked at Nash with a laugh.] Obviously I mean my house, not the woman. [He laughed some more as they made their way over to Hank’s table, hearing the words strip club. His brows raised as he stepped up behind them.] Hey, strip club? [He did a little shimmy and then chuckled.] What’s up, Page? Fancy seeing you here. And you? [He looked at the blonde sitting next to him.] Where on earth has he been hiding you?

Nash: [He couldn’t stop fucking laughing at the “clean that bitch” comment.] You better get some fucking bleach and a brush if that’s the path you’re going down. [He chuckled and nodded.] Alright...my place then. Lunch tomorrow. [He chuckled and stood up. He didn’t even get to say anything before Nic was already starting in. He lifted his brows as Hank looked up at them both and he grinned.] Looks like this is a real SWAT spot, huh? [He chuckled and slapped Hank’s shoulder before looking at the woman.] Pleasure getting to meet you. 

Lux: This is true. I’ll have to get on that. [She turned her head as she heard someone behind them, her brows raising as she saw a man doing a little dance behind them. She laughed a little and then felt her cheeks getting hot. When the other man spoke about it being SWAT, she wet her lips.] Let me guess. Nic and Nash? [She pointed to the dancing one.] Nic, right? [She then looked to the other.] And you must be Nash. He isn’t hiding me. He just didn’t know I was living here again. I’m Lux. It’s nice to meet you both. I hear from Hank that I’ve been tasked with finding two lovely ladies for you two. [She shook both their hands with a smile.]

Hank: [He was about to say something to her when he heard the unmistakable sound of Nic’s voice.] Are you absolutely shitting me…[He looked over and sure enough. There was Nic, dancing around and then Nash coming up second. He rolled his eyes and dragged a hand down the front of his face.] Well…[He chuckled and lifted his hand.] You had it right. Nic. And Nash. Or...Nic at Night. [He shook his head and wet his lips.] I’m sure y’all had absolutely no idea I was bringing Lux here tonight...oh wait...I told y’all before I left. Hmm… 

Nicolae: Oh shit, Nash…[He laughed.] She knows us by name. Good man, Hank. Good man. [He patted Hank’s shoulder with a grin.] Nic at Night? [He laughed and shook his head.] Alright. Alright. You got us. We knew. You told us where you were going and Nash and I were just...it’d been a hot minute since we’d had some good Cajun food. Just gave us a hankering. You know? [He grinned and nodded.] That would be ideal. Two lovely ladies. [He looked over at Hank.] Nash and I aren’t here to crash your date, man. Just finished our dinner. Thought we’d swing by, meet your beautiful lady here, and remind her about the friend thing…[He laughed.] 

Nash: [He chuckled and shook his head.] Exactly. We just wanted to introduce ourselves. You know, we’re gonna be on the same team soon enough and she’s gonna have to get used to our mugs. We’ll be around a lot. [He grinned and nodded.] That’s right. Lovely ladies. Might wanna prepare them about the job though. [He grinned once more.] We’ll all have to go out and celebrate when Rook becomes SWAT officially. 

Lux: [She laughed when Hank outed Nic and Nash, saying he’d told them where he was bringing her this evening. She nodded when Nash mentioned them all going out to celebrate once Hank was officially SWAT.] That sounds wonderful. And I’ll have to invite some of my friends along. Just...no strip clubs. [She laughed.] It was nice meeting you both. I’ve already heard about you. And I’m glad that Hank’s around such...entertaining people.

Hank: [He shook his head.] Entertaining…[He laughed.] Well, at least they know when to be serious, huh boys? [He grinned as Lux brought up bringing some of her friends along and he nodded his head.] See? Told y’all I’d talk to her about it. And she’s agreed to put her feelers out. [He laughed.] Shit, Nic...don’t quit your day job either. Ain’t no one paying you for those moves. [He chuckled and then nodded to Nash.] Well, now y’all met her. And yeah...she’s beautiful. [He reached over and squeezed her hand.] 

Nicolae: Jesus, Debbie Downer. [He looked at Nash.] You never know. They might think the job’s a pro. Not a con. Sexy. Dangerous. All that shit. [He nodded.] Yes, Page, you did. And I’m thankful. [He scoffed.] Don’t even go there, man. I just didn’t want your girl to leave you. I mean if I’d really broke out the moves....[He laughed and shook his head.] Alright, Nash...let’s leave the lovebirds to their date. You and I...well, we’re heading back to Nash’s place. [He laughed at the innuendo.] Where we’ll drink a six pack and fall asleep on the couch. I know. Thrilling. [He grinned at Hank.] I’m sure a better night’s in store for you, Page. [He gave him a salute.] And hurry up and take those tests, Rook. The quicker you pass, the quicker you’re on the team, and we’re all celebrating.

Nash: [He rolled his eyes at Nic and then lifted his hand to wave at Lux.] It was a pleasure meeting you. And I look forward to having that celebration. [He patted Hank’s shoulder and then looked back at Nic.] Alright, asshole. Let’s go. No sense in wearing the floor out behind our boy’s chair here. Y’all have a good night. [He pointed to the door.] Let’s go. I’ve gotta stop and get more beer.

Lux: [She shook her head with a soft laugh.] Oh, he’s definitely in for a good night. [She waved to both Nic and Nash.] Nice meeting you, boys. Have a good evening. [She shook her head and looked back at her food once they’d walked away.] They’re definitely something. [She looked at Hank.] A decent balance of serious and crazy. They help even each other out, I’m assuming? [She kept one hand in Hank’s as she ate with the other. The food was delicious. And she offered him a bite of hers.]

Hank: [The both of them exchanged bites back and forth until the food was gone and he nodded.] Mhmm. That they do. But I have a feeling that both can flip those roles any time they want to. Just a matter of the occasion. [His brows lifted and he chuckled. He was most definitely happy with the fact that he was in for a good night.] 

Nicolae: [He bounced his brows at Hank and Nash when Lux said he was definitely in for a good night. Chuckling as he and Nash headed for the exit, he shook his head.] Never thought I’d be jealous of Rook. [He laughed, pushing the door open and heading out to the parking lot.] But...I’m happy for him. And you know...I’m sure he appreciates the encouragement about our confidence that he’s gonna be part of the team. Hopefully it puts him at ease about taking those last few tests. [He headed for the SUV.] You wanna stop at the station around the corner?

Nash: [He chuckled and nodded.] Yeah, it’s true. I’m sure he’ll go in there with even more confidence than he already has and that’s a good thing. He just needs to trust his gut. [His brows lifted.] Need something in there? [He reached into his pocket getting out his keys waiting on Nic’s answer.] 

Lux: I’m sure they can. Well, Nic would have to have a serious side to do the job he does. And Nash would have to have a silly side to put up with Nic. [She laughed and pushed the plates away. With the starters finished, their entrees arrived in a few minutes, and looked equally as delicious as the starters had. She loved gumbo and fried green tomatoes, especially with the little dipping sauce they had it paired with.] Thank you for taking me out on a real date. I know you’re a busy man with a lot on your mind. But this is nice. [She looked over at him as they ate.] Do you want to get an order of beignets to go? To take home with us? 

Hank: [He chuckled as the entrees arrived and he nodded his head.] I’m busy, but never too busy for you. Or for us, remember that. There’s a balance that I have to be in for work, but I don’t want that to get in the way of us. You’re important to me. And you’re always going to be important to me. [He grinned and nodded his head.] I think we can certainly take those home with us, darling. Get all that powdered sugar all over the place. Ain’t nothing wrong with that, huh? [He bounced his brows.]

Nicolae: Jesus, Nash, are you serious? [He stood there just staring at him with a raised brow.] Are you getting that old? You said you needed to stop and get beer. So I figured we could stop there. You alright? You seem like you’ve had some shit on your mind lately. And I haven’t said anything cause if you wanted to talk to me, you would, but...is there something going on?

Nash: What? Well shit… you said station, man. I thought you fucking ment the goddamn station house. [He chuckled and ran his fingers back through his hair before he rolled his shoulders forward.] Just the full moon coming. Always gets me a little rowdy. But hey...things’ll be alright, ya know? [He lifted his brows and cleared his throat.] I mean...we should probably get more than beer. [He sighed and then moved his leg over his bike and looked at Nic.] 

Lux: I know what you do takes a lot of your time, and I’m prepared for that. For the broken and postponed dates. For the sleeping alone. For the...missing you. I’m not going to love it. But you’re important to me too. And when someone’s important to you, you...hang on. I should’ve stayed in touch with you for the past four years. I didn’t. And that was my mistake. I’m not gonna make another one. I just want you to be safe and as careful as possible. And to come home to me when you can. Your job is important. You’re keeping people safe. You’re running into dangerous situations instead of running /from/ them. And that’s admirable. [She smiled and pressed a kiss to Hank’s cheek before she offered him a bite of what she had.] And yes to all that powdered sugar. And yes to getting it wherever we please.

Hank: [He smiled and nodded his head.] But you’re important to me too. And I want to make sure I’m not breaking my promises to you. I’ll do my best to make all those deadlines. [He leaned over, tipping her chin up and pressing a kiss to her full lips.] I will be as safe as I possibly can. And I know those boys will have my back as much as I have theirs. [He leaned back in his seat, ordering the dessert to go.] We’ll have to go ahead and see just how messy we can make it.

Nicolae: No, man, I meant the gas station around the corner. [He wet his lips, leaning against his SUV.] Are you sure? I mean the full moon’s the full moon, but how’s that…[He shook his head with a sigh, knowing /exactly/ what Nash was talking about.] What? You mean like liquor or some shit? There’s a liquor store a couple blocks over. Hangover’s gonna be a bitch though if we overdo it. 

Nash: I’ll stop for beer, you stop for bourbon. [He nodded his head. He knew that Nic had gotten what he meant about the full moon and how it affected him. He guessed sometimes it was easy for Nic to forget that his best friend and partner was a wolf.] Don’t worry...I’ll babysit so you don’t get a hangover.

Lux: [She smiled at him.] I’m glad to hear that I’m important to you. And that you’ll try to keep the balance. [She let her lips purse against his.] I know that you guys depend on each other. You put your lives in each other’s hands. [She put her hand against Hank’s thigh as they sat, their dinner finished, just waiting on the check and dessert.]

Hank: [He went ahead and paid for the meal before taking the bag of dessert with the container inside. He could smell the damn fried sugary dough. He stood up when she did and helped her back into her coat before he took her hand and walked her toward the door. Once they got there, he went ahead and moved his hand to her lower back.] I had a really good time tonight, baby. 

Nicolae: [He lifted a brow at Nash and nodded.] Alright. I’ll get the damn bourbon. [He blew out a breath as he pulled open the door to his SUV. He remembered back when he first learned about Nash being a wolf. He hadn’t believed it until Nash literally had to show him by shifting in front of him. He shook his head, climbing up into the driver’s seat.] No need to babysit. [He chuckled.] I’ll see you back at your place.

Nash: Yeah...See ya then. [He wet his lips, he didn’t bother with a helmet. He shook his head.] On second thought...Nic...get the beer, I’ll get the bourbon. [He tapped the back of seat which was the only spot on the bike he could fit a bottle. No beer was fitting in there.] See you back at my place. [He lifted a hand before he used his keys to start the ignition. Steadying it, he started to head out of the parking lot.] 

Lux: [She stood up and headed outside with Hank, feeling his hand against her lower back. She looked up at him with a smile once they were outside.] I had a great time too. The food was great, but your company was even better. And I’m gonna go ahead and admit that I’m pretty excited to see your place. [She walked over to his truck, and she was pretty sure Nic and Nash were just leaving the parking lot as she climbed up into his truck.]

Hank: [He smiled as they both walked out and got into the truck. When he started it up and headed out of the parking lot, his brows lifted as he saw the bike and SUV head out too. He shook his head.] Oh, it’s not much at all. Just a simple house. Not much in there. [He chuckled.] Mostly because I don’t usually spend that much time there. [He chuckled and looked over at her.]

Lux: It isn’t that I’m expecting some huge house, Hank. I just want to see where you live. Where you spend some of your time. And hey…[She gestured to the bag in the back.] You bet that ass I brought a toothbrush. And I’m leaving it. So all the possible girls who might try anything...they’ll see that toothbrush and know. Oh...he belongs to someone else. [She laughed.]

Hank: [He shook his head.] Baby...ain’t a damn women getting close enough to see there’s a toothbrush in my house. That’s disrespect on a whole other level to bring her into my house, were you sleep and let her see your toothbrush. No, ma’am. I won’t be doing any of that. [He chuckled.] 

Lux: [She smiled at Hank, holding onto his hand.] I know you wouldn’t do that to me. You’ve never been that guy. You’re no Cameran. You’ve never disrespected me. You’ve picked at me, sure, but never in a disrespectful way. But it’s always nice to hear that from you. That you won’t bring anyone else over. That it’ll just be me. [She sighed as she turned toward him.] I know this is all happening really fast. But you were right when you said we’ve known each other for a long time. Sure, we’ve changed in that time. And not just physically. But...maybe it was because you were shy, because you never voiced any sort of attraction to me, but I didn’t feel that insane chemistry with you back in high school. Maybe I just couldn’t recognize it. I was just a kid.

Hank: [He shook his head.] It’s alright that you didn’t feel anything for me then, Lux. I couldn’t help it. I already felt it for you. But...for you? It’s hard to think about something in a certain way when it’s not even an option. And I wasn’t the most attractive guy back in high school. I mean, sure I wasn’t a dog or anything, but I didn’t stand out. I was average. There wasn’t a reason you should’ve felt...chemistry I guess. [He lifted his shoulder in a bit of a shrug.] But we’re not kids. So there’s no point in wondering why you didn’t feel anything then, but have interest now. 

Lux: Hey, no, no, no, wait just a second there. I never said I didn’t feel anything for you then, Hank. That’s not true at all. You were one of my closest friends. I loved spending time with you. You always made me laugh and smile, even when I felt like shit. You were sweet and absolutely the most mature guy in our class. You’re right though. I didn’t know it was an option. That’s not to say I never thought about you like that. Do you remember junior prom? We went with other people, but there was a point during the dance where...I have no clue where our dates were, but you and I were standing there. And a slow song came on. It was Adele’s...Someone Like You. And you asked me to dance. And while we’re dancing...I realized that...I had this weird feeling inside. One I’d never had around you before. It was just the way you held onto me. It was different. It wasn’t just grabby or copping a feel. It was just...intimate. And that whole song I thought...I don’t want to go back to my date. [She smiled, shaking her head.] And I thought you might kiss me. But you didn’t. And when the song was over...well, that was it. But...I remember that so vividly. And there was no way I’d ever bring it up to you because I thought I was just being stupid. And I didn’t want to mess up our friendship by imagining that you might’ve wanted more than a friendship with me. So...don’t think I didn’t feel a thing. I did. I just never knew you did. 

Hank: [He listened to her talking about how it was for her when they were younger, about that night at their junior prom. He shook his head.] I wanted to. I wanted to kiss you, but I was so worried that you’d be so put off that it would just ruin everything and we wouldn’t be able to go back, or things wouldn’t be the same. I really thought at that time we were going to be in each others’ lives and that night I struggled because I thought...eventually I’m going to have to watch you with your boyfriend, which would turn into something more serious with someone eventually. And then I thought...she’s gonna grow up. Get married, start a family, be a world famous cello player and here I am..sitting in my borrowed suit...with my borrowed shoes. And no way to be the person you said you wanted. [He nodded his head.] I wasn’t sure if I felt that because I wanted to and I was just...getting a bit of wishful thinking from you. I really should’ve kissed you. We would’ve worked while you went to college. I know we would have. I would’ve come to see you, spent weekends. Brought you back down on your breaks. Go to Mexico for spring break, we would’ve done it. But now...we just have to figure it out from here and let go of what we didn’t do in our past. What we do from this moment on is what’s important. 

Lux: I just didn’t want you to think it was all one sided, that I never had a single thought about you maybe being more than just my friend. I did. But I didn’t think you were thinking the same thing. And I didn’t want to mess up what we had. But that’s probably why...well, do you remember Georgia Robins? [She pressed her full lips together and then smiled at Hank.] She had the biggest crush on you, and she asked me to talk to you about dating her. And I...didn’t. I told her I did. But I never did. Because I didn’t want you to be hanging out with her all the time and not me. That was selfish. I know. But it wasn’t just you thinking about well, she’s going to date other people. Because I was /not/ looking forward to you getting a girlfriend. Because I know for a fact that she wouldn’t be OK with us hanging out as much as we did, as close as we were. I talked to you about everything. [She leaned her head over onto his shoulder.] But I’m ready to take this from here. I’m ready to...finally be your girl.

Hank: [His brows lifted as she spoke and couldn’t help but to chuckle.] Georgia Robins had a crush on me? [He shook his head.] I didn’t even realize...look at you...cockblocked me. [He chuckled.] That’s alright though...I wouldn’t have been interested and I just would’ve had to hurt her feelings so you just saved that girl's feelings instead. [He grinned over at her, kissing the top of her head before they pulled onto the road to his place.] 

Lux: Yeah, that was mean of me, I know. I should’ve told you. And I shouldn’t have stood in the way. You two really could’ve liked each other. But I just...couldn’t bring myself to do it. Cause I didn’t want to lose my friend. [She lifted her head off his shoulder and smiled.] I’m sorry for cockblocking you. Actually I’m not. I don’t want this anywhere near Georgia Robins. [She slid her hand up the inside of his thigh until it was resting against the crotch of his jeans, her lips pressing against his jaw.]

Hank: [He was about to interrupt her when she was apologizing for it, but then said she wasn’t. And he was glad she wasn’t sorry, but then he heard what she had said and felt her hand and his brow lifted as he looked down at her, his hand moving on top of hers.] That ain’t going anywhere near Georgia Robins, baby. Trust and believe in that. That’s all yours, slick. [He grinned at her and let the truck idle in the driveway as he pressed his lips to hers.]

Lux: [She smiled against his lips when he kissed her. Pulling back, she looked up at him.] Good. Better not. I’d hate to kill poor Georgia Robins. [She laughed, pressing another kiss to his lips.] Come on. Let’s go inside. You can show me your place. [She pulled off the seatbelt and reached for the door handle.] And then you can take your pants off. [She turned back and winked at him before opening the door to get down out of the truck.]

#TDATD RolePlay Writing Nicolae Nash Hank Lux

[foodmadewithlove]

With Delicious and Fresh Seafood, It’s No Wonder Why ‘Turner’s’ Is So Popular

I’ve always loved food. I tend to have high expectations for the meals I am receiving or eating, and strive to find places with a variety of dishes that I can choose from. If I’m going to pay for it, it has to be good. Few restaurants stand up to that measure, but I believe that I might have found one. 

My goal was to find a family-owned and operated restaurant on the North Shore, a place that has been in the family for a long time. Since my Beat Reporting class junior year, I have been a member of the ‘North Shore Eats’ Facebook group page in which members of the North Shore communities suggest and recommend restaurants and places to eat. As I became stuck trying to find places on Google, I decided to reach out and ask members of the group their favorite restaurants that are family-owned and run. I was expecting a few responses, but when I looked at my post the next day, I had ended up receiving over 230 comments. I was blown away by how many people decided to help me, and very excited to look through all the recommendations.

There was one restaurant that everyone kept commenting, a place called ‘Turner’s Seafood’. Seafood is one of my favorite things to eat, especially when I am able to enjoy lobster rolls at the beach during the summer as well as clam chowder throughout the year. Since I love seafood and due to the fact that I had never heard of the restaurant before, I decided to look it up and became overwhelmed by what I found. ‘Turner’s’ had not one, not two, but three locations around the North Shore. The locations are all different, with some focusing on on-site dining and others providing a fresh seafood market for customers. They all looked amazing, but I knew I had to go to the location which started it all.

(Above) A shot of Turner’s Melrose location that I went to. Credit: Turner’s Seafood website.

20-year-old James F. Turner emigrated from St. John’s Newfoundland in 1922, and started his career on the Boston Fish Pier. With hard work, “Jim” opened ‘Turner Fisheries’ in 1954, eventually becoming one of the leading suppliers of fresh seafood due to the new ability to fly their products anywhere across the country. Due to a myriad of restrictions and regulations surrounding the seafood industry in the 1980s, John Turner (Jim’s only son) established ‘J. Turner Seafoods’ in 1989. This new wholesale company in Gloucester dealt with the lesser amount of supplies and difficult regulations that had been implemented. 

John had four sons, who growing up learned the ins and outs of the seafood industry. In their hometown of Melrose, John’s four sons opened up ‘Turner’s Seafood Grill and Market’ in 1994. The sons decided to expand the business, first creating a Gloucester location in 2006 as well as a market in the same location that ships seafood overnight in 2010. The Turner brothers additionally opened up another restaurant in Salem in 2013. Each restaurant and location is different, but all has that same family-oriented atmosphere to them. On their website, ‘Turner’s’ boasts that 9 of the 4th generation of the Turner family currently work in the three locations.

That’s how I arrived at ‘Turner’s Seafood Grill and Market’, the sons’ original location in Melrose. The seemingly small location is located on one of the main streets in downtown Melrose, among other shops and restaurants. With the onset of warm weather, various people had been sitting in multiple tables outside the restaurant, enjoying drinks such as martinis as well as their food. When I walked in, I was met by the delicious smell of fresh, cooked seafood. The restaurant is much bigger than it looks, split into four sections. The dark colored walls are filled with various seafood-related decorations, such as oars and fake fish. To the right, a glass display case held fresh seafood such as clams and shrimp on ice, in which customers are able to purchase every day. Behind that, a bunch of small tables remain in an ‘oyster bar’ area, where customers can get fresh oysters upon request. 

On the other side of the restaurant, multiple tables covered in blue-striped tablecloths allow customers to get a full dining experience. I was seated in a high top next to the regular tables, near a string-lights covered bar that normally has seating but due to Covid has been removed. I noticed a hard working bartender, making his way through the various drink orders of the night. I could hear him constantly talking with the waitresses, creating a comfortable atmosphere that reminded me of fun family banter. 

The restaurant had the option of ordering through your phone, but I decided to order with a waitress, who welcomed us with a smile and a greeting. Since it was my first time there, she was very helpful in describing the various dishes they had to offer. ‘Turner’s’ has a wide variety of options on their menu, starting with appetizers such as clam chowder that is not bad priced at $6.50 a cup. I went there with my boyfriend, and we decided to start off with a warm crab dip as we both enjoy crab. It didn’t take too long for the appetizer to come, and we were excited to dig in. The plate contained four large soft pretzels, which we were able to dip in a ramekin of warm, delicious crab dip. It was very savory, and I could even find large chunks of crab in my spoonfuls, which greatly impressed me. It was just what we wanted to start off the night. 

It was truly hard to decide what I wanted for my meal, as ‘Turner’s’ has so much to offer. I considered getting the crab roll, but decided that since I just had the crab dip, it would be too much of the same thing. My boyfriend considered getting fish and chips, but we both knew that we wanted to go down to ‘Turner’s’ Gloucester location to eat at their specialty fish and chips shop soon. He ended up getting the yellowfin tuna burger, with fries and a brightly colored slaw as well as a wasabi aioli (that was too spicy for me, but he loved it!). The burger is one of the lower priced items on the menu at $15.00, but is still fairly large for its price and easily able to be shared. I ended up trying his burger, which seemed a little dry to me, but was still full of fresh flavor and seasonings. As for me, I love shrimp, so I decided on getting stuffed shrimp with a baked potato and brussel sprouts as my sides.

When the food arrived, I was very impressed with the overall presentation. Four shrimp sat in the middle, all stuffed with a breadlike seafood vegetable filling. My baked potato was to the left, with a pad of already melted butter sitting in its ridges. The brussel sprouts, which contained bacon, sat on the right. My mouth was watering even before I dug in. The presentation was great, but the food was even better. Each shrimp tasted like it had just come out of the ocean, and the bread filling reminded me of Thanksgiving day stuffing. The filling was a perfect combination with the shrimp, as it added extra flavor and texture. They were topped off with a lobster basil cream sauce, which was heavenly. It had an almost buttery taste to it, a creamy flavoring that was delicious on top of the shrimp. The sauce seeped into my brussel sprouts, which combined with the smokey flavor of the bacon throughout. 

(Above) The meal I got at Turner’s, a stuffed shrimp dish with a baked potato and brussel sprouts.

The star of the show truly were the roasted brussel sprouts, which were fresh and perfectly charred to perfection. I normally don’t like whole brussel sprouts, but these changed my mind. They were a 2 dollar upgrade, but completely worth it. My baked potato with butter was pretty good, but nothing special, tasting starchy like a normal potato without any seasoning. Even so, it was a delicious meal overall. My dinner wasn’t badly priced either, a steal at $22.00 for a large plate of fresh seafood (which is usually highly priced!). After I ate, I was so full and pleased with what I had just gotten. 

When the check came, I was shocked to see that the price wasn’t higher. I feel that they gave fresh, delicious seafood for a great price, which is amazing. After we left, I knew this could be deemed as one of the best restaurants I had tried in the North Shore area. I will definitely be back, and I of course want to try the other ‘Turner’s’ locations in the area. I encourage you to check out the various ‘Turner’s’ restaurants across the North Shore, you won’t be disappointed!

[densi-mber]

Reflections

A/N: Although this page and event is dedicated to Densi, since the 250th episode airs tonight, we thought it was only appropriate to post a team fic for this momentous occasion. Happy first day of Densi-mber!

Based on today’s writing prompt. 

***

“Don’t drop your left, Babe!” Kensi called out from the sidelines as Sam and Deeks sparred in the middle of the gym. It was mostly unnecessary at this point, but she couldn’t help herself. Encouraging Deeks was second nature by now and part of the game.

“C’mon partner, you can hit harder than that,” Callen said and Sam shot him a glare as he danced back from Deeks and then lunged forward. Deeks blocked him with his forearm, landing a punch to Sam’s upper chest. “It’s certainly different that the first time they fought each other. Back then Deeks didn’t stand a chance.”

She turned her attention back to Deeks, analyzing his movements. His form was definitely way better, his hits had more force behind them and after all these years he knew Sam’s style. It also didn’t hurt that Deeks had a more muscular physique than when he’d first joined the team. She spent a little more time than absolutely necessary to examine the flex and pull of said muscles as he attempted to pin Sam’s arm behind his back.

“Deeks wasn’t that bad,” she said eventually, partially out of loyalty, partially out of competitiveness. Callen snorted.

“Sam knocked him out cold.”

“That’s because it wasn’t an even match. If Deeks had as much muscle then as he–”

“Yeah, I think we all know how much you like Deeks’ muscles,” Callen interrupted dryly and Kensi made an outraged noise.

“That’s not what I meant.”

“I saw you checking him out. Again.”

“I was not,” Kensi protested as Sam and Deeks wandered over, both breathing heavily. Wiping sweat of his face, Deeks nudged her shoulder and asked,

“What are you guys talking about?”

“Your muscles,” Callen answered which earned an unsurprised look from Sam.

“I should have known,” he said. Deek nudged Kensi’s shoulder again, grinning.

“The question is, who started the conversation?” he asked, winking at Callen. Before things could descend into complete chaos, Kensi got things back on track.

“Actually, we were remembering the first you guys fought each other.”

“Oh yeah, good times. Sam knocked my lights out and then you guys proceeded to steal my case,” Deeks recalled as he grabbed his water bottle and downed half of it at once.

“And who’d have thought that we’d still be have your scrawny butt around ten years later,” Sam added cheerfully, roughly patting Deeks on the back.

“I think Kensi would argue that it’s a well-muscled butt,” Callen felt the need to point out.

“Should I be concerned that you’ve been checking out my butt?” Eric chose that moment to walk in and asked,

“Is this a bad time to interrupt?” Based on his vaguely disturbed expression, he’d heard at least part of the conversation. Kensi grabbed Deeks’ arm and physically removed him from the area before he could make things more awkward for Eric.

“Nope, you have perfect timing,” she said firmly, pushing an unresisting Deeks out of the gym.

***

They were in the bullpen later that evening, while Callen and Deeks finished up some reports. The discussion of their early days as a team had continued throughout the day; both Sam and Callen had proved to be surprisingly sentimental about the whole thing. They’d taken turns recalling various incidents throughout their careers before and after the rest had joined. At some point Nell and Eric had wandered down too and joined the conversation.

“You know, since we’re being all nostalgic today, I was thinking about what things were like before Deeks and Nell were a part of the team,” Kensi said, looking over at Deeks with a fond smile.

“It was a lot more peaceful for one thing,” Sam commented dryly, glancing pointedly at Kensi and Deeks. “There was a less drama and the chances of walking in on someone kissing was almost negligible.”

“And you guys never let me drive,” Kensi added under her breath. Nell, sitting on the edge of Callen’s desk, was looking wistful.

“I remember my first day working here. I was terrified. I told myself that I was going to do everything perfectly and be the best tech analyst the Office of Special Projects had ever seen. And then I’m pretty sure I spent most of the day rambling and making Eric hate me.”

“I didn’t hate you,” Eric protested from beside her, apparently horrified by the thought. Nell rolled her eyes at his loyalty, although she also looked somewhat pleased.

“Oh you definitely did not like those first couple weeks,” she countered. When Eric started to protest again, she raised a small hand in a halting gesture. “Which I completely understand. I kept cutting you off and trying so hard to prove myself that even I am retroactively annoyed.”

“And none of that matters now because I love you more than anything,” Eric said sweetly and leaned over for a kiss.

“Before this gets any cheesier than it already is,” Callen said, looking vaguely amused by the display going on in front of him. “Didn’t you also throw Hetty a massive birthday party? When we specifically told you that you shouldn’t.”

“I don’t know that you ever said I shouldn’t throw her a party,” Nell hedged. “Besides, she loved it.”

“Yeah, I’m not so sure about that. I’m think Hetty was so sick of hiring new analysts she was determined to like you no matter what.”

“That is not true!” Kensi objected, looking outraged on Nell’s behalf.

“Even if it is true, like Eric said, it doesn’t matter now,” Deeks pointed out, sharing a friendly smile with Nell. “Because it was one of the best decisions Hetty ever made. This place wouldn’t be the same without you.”

“Oh Deeks, that is so sweet,” Nell murmured, placing a hand over her heart.

“He’s right,” Sam agreed. “Even though I might not have seen it at first, all of you have made this team better and I can’t imagine if I didn’t have you guys around me every day.” Nell made a sound remarkably like a sniff after Sam’s impromptu speech and Kensi reached over to squeeze his shoulder.

“We love you too.”

“Ditto,” Nell said.

“It’s your turn.” Sam nodded in Callen’s direction, arms crossed expectantly and a hint of a smirk pulling at his lips.

“My turn for what?”

“To say something nice. You’re the only one who hasn’t yet.” Callen looked like he might protest, but then shrugged.

“Fine.” He let out a weighty sigh and confided, “I actually liked Deeks’ oyster beer.” This was met with a chorus of groans and protests.

“And on that note, why don’t we take this conversation to the Squid and Dagger,” Deeks suggested. “This time, I promise there will not be any seafood involved.” There were several sighs of relief at this news.

As they packed up to go, Hetty appeared in the doorway, hesitating in a way that was most un-Hetty like.

“Is that an open invitation, Mr. Deeks?”

“Of course,” he answered with honest surprise. “You’re always welcome.”

“Wonderful,” she said, clapping her hands together and somehow taking instant control of the impromptu get together. “Since we’re reminiscing, did I ever tell you about the time Mr. Hanna crashed his first Challenger?” Sam laughed nervously and touched Hetty’s arm.

“C’mon Hetty, I don’t think anyone wants to hear that story.”

“I do,” Nell piped up immediately while Eric nodded eagerly. Sam ignored them and began futilely trying to usher Hetty out of the bullpen.

“You told me that accident wasn’t your fault,” Callen commented, his eyes narrowed at his partner. “You said the other car crashed into you.”

“It wasn’t my fault,” Sam insisted as Hetty said,

“Well, yes, in a way I suppose that is true. A car did crash into Sam…but only after he smashed into a parked minivan.” Hetty continued the story as they left the mission, much to Sam’s dismay and everyone else’s amusement.

By the time they made it to the Squid and the Dagger, Callen was still ribbing Sam. Deeks disappeared into the storeroom to the grab the promised beer while the rest of the team found seats at the bar.

“Can we please talk about something else?” Sam begged after another round of jokes at his expense. “Like how nice it is to finally have this team all in one place again.”

“I will definitely drink to that,” Kensi said as Deeks reappeared with a crate of bottles.

“Hey, you guys better not have started toasting without me,” he said jokingly, starting to pass around the beer. Callen took one immediately while Sam and Nell hesitated. Deeks rolled his eyes as he bumped Kensi’s shoulder to get her attention and passed her a bottle. “I promise this beer is fresh, chilled and definitely not fishy. It comes from a local, award winning brewery.”

“It better be. I still have nightmares about that last one,” Sam said darkly with a disgusted shake of his head.

“It honestly wasn’t that bad,” Callen insisted.

“You have no taste buds,” Eric said with a horrified expression. Deeks had finished distributing the beers and went to stand beside Kensi, leaning against the bar.

Hetty cleared her throat and stood up, raising her hand in a way that demanded attention.

“Since we are all gathered her together, and thankfully in one piece for once, I would like to toast to this team. I am eternally grateful for the work you do each and every day. To the Office of Special Projects, may we be together for ten years more.” She ended by lifting her glass in the air and everyone followed suit and took a drink.

“And to the members of this team who are no longer with us,” Deeks added and they drank again. There was a moment of contemplative silence and then Callen said, frowning down at his bottle,

“You know, I kind of miss the oyster beer. It had an interesting muskiness.”

“You are ridiculous,” Sam said with a chuckle.

“I’ve got more in the back if you want it,” Deeks offered. Hetty set her half-empty bottle on the bar and declared,

“I believe that is my cue to leave.”

“Thank you for coming, Hetty,” Kensi said graciously as Hetty gathered her belongings.

“I wouldn’t have missed it. Oh, and Mr. Deeks, please do not let Mr. Callen have more than one of those beers,” she added over her shoulder with a delicate shudder.

“Yes, Mom!” Deeks called out as she left and the others spread around the bar, Callen in search of more musky beer. Kensi wrapped her arm around his waist, leaning into his side, and sighed contentedly.

“When you first told me you wanted to buy a bar, I thought you were crazy,” she started, and Deeks snorted.

“I know, I thought you were going to kill me when I took the team here the first time.”

“Mm, but now having the team here for drinks are some of my favorite nights.”

“Mine too,” he murmured. He cupped the back of her head and leaned down to kiss her. Who knew if they would last another ten years as a team, but he knew they would be their own weird version of a family forever.

#Densi-mber 3.0 #Densi-mber 2019 #Densi-mber Day 1 #ncis la #ncis la fanfiction

[healthbeautygoddess]

How to Boost Your Immune System, According to Experts

Immune-strengthening moves backed by research and recommended by doctors. 

With COVID-19 still a threat and the flu, common cold, and other bugs lurking, you want to make sure your immune system is ready to mount a strong defense and keep you from getting sick. “The best strategy at this point is two-fold: both prevention of infection and strengthening the immune system,” Valerie LeComte, DO, an emergency medicine specialist in Southern Colorado, tells Health.

With this in mind, we reached out to doctors and other medical experts to find the top immune-boosting habits they recommend to their patients. Some of these help block the initial infection; others fire up your system so you're able to get better faster if you do come down with something. All are simple and easy to incorporate into your day-to-day routine.

Eat foods rich in antioxidants

"While no food or supplement can 'cure' or even 100% prevent you from catching a virus like the coronavirus or the flu, some foods have been shown to help bolster immunity," Cynthia Sass, Health contributing nutrition editor, told us. Citrus fruits, red bell peppers, almonds, sunflower seeds, walnuts, beans, and garlic all have research behind them to back up their immune-boosting claims, said Sass.

Lisa Ballehr, DO, an osteopathic physician and functional medicine practitioner based in Mesa, Arizona, suggests focusing on color—think dark green, red, and yellow veggies and fruits — to help fortify your system with antioxidant phytochemicals that research suggests fight viruses. Aim for nine to 10 servings a day, she tells Health.

Work up a sweat regularly

Consider this the extra push you need to step away from the couch and onto the yoga mat: a 2019 scientific review in the Journal of Sports and Health Science found that moderate to vigorous exercise can power your immune response, lower your risk of illness, and reduce inflammation.

“Exercising regularly and eating healthy are the most significant factors for your immune system,” Timothy Mainardi, MD, an allergist and immunologist based in New York City, tells Health. Research shows that people who live more sedentary lifestyles are far more likely to get colds or other infectious diseases, he says.

The Centers for Disease Control and Prevention (CDC) recommends squeezing in a minimum of 150 minutes of moderate-intensity aerobic activity a week, or 75 minutes at vigorous intensity. A 15-20 minute at-home workout, jump rope or jog-in-place session, or brisk walk around the neighborhood several times a week are good ways to work some sweat into your schedule.

Score consistent sleep

Maybe you're giving sleep short shrift because you’re overwhelmed by working from home while prepping all your meals. Or you find yourself unable to nod off because of the heart-racing anxiety so many people are feeling right now. We get it, but not prioritizing your shut-eye can have serious health ramifications.

“There’s an association with lack of sleep and getting sick,” explains Dr. Mainardi. Case in point: In one study, “medical and surgical residents who would notoriously work 100-hour weeks during their residencies were at a much higher risk of not only getting an infectious disease, but also reactivation of a past one.”

Also, don't assume you can just catch up on sleep after a night or two of staying up late or tossing and turning. “Research suggests that it does not offer the body any advantages over getting a steady dose of shuteye every night,” says Dr. Ballehr Remember, your body is busy at rest, and it’s designed to sleep when the sun goes down. (Oh hey, circadian rhythm.) “It’s during this time it repairs itself so one can arise feeling renewed,” she adds.

According to the National Sleep Foundation, adults between 18 and 64 need 7-9 hours of sleep per night, while older adults need 7-8 hours, and children and adolescents require even more sleep. Aim for the amount that's right for your age group, and try to be as consistent as possible. Turning in and waking up at roughly the same time every day is healthier than an all-over-the-place sleep schedule.

Wash your hands this many times

You've heard over and over how best to wash your hands since the coronavirus pandemic began. But it bears repeating, because it's just such an easy and effective way to prevent any infection. “Washing your hands is an extraordinarily good way of helping one from getting sick,” advises Dr. Mainardi. Plain old soap and water is all you need, but it’s important to scrub up for at least 20 seconds—the length of singing “Happy Birthday” twice—as the CDC says that’s the minimum time needed to significantly reduce the number of microbes on the skin.

But no matter how good your handwashing skills are, they won't help you evade infection unless you know when to scrub up. “You should do so before and after any type of risky exposure,” says Dr. Ballehr. In other words, after you pee or poop, as well as following a sneeze or cough you shield with your hand. Hit the soap and water before you prepare food, after caring for a sick loved one, treating a wound, or touching any publicly used door handles, knobs, switches, or surfaces, says Dr. Ballehr. If you hands are prone to dry skin, the right moisturizer can help.

Use the right hand sanitizer

If you can’t get to soap and water, hand sanitizer is the next best thing. Just be sure to take a peek at the alcohol percentage first. (Alcohol is the active ingredient working to kill viruses and bacteria.) The CDC recommends using hand sanitizer with an alcohol percentage greater than 60%. (In light of the coronavirus, the CDC also says health care professionals should use hand sanitizer with at least 60% ethanol or 70% isopropanol, two different types of alcohol commonly used.)

Consume probiotics

The bacteria in your gut may affect your body’s ability to fend off infections, which is why Dr. Mainardi suggests eating foods that contain so-called "good" bacteria, organisms that are beneficial for gut health. Fermented foods and beverages—think kombucha and kimchi—are chock-full of the good stuff. You could also consider a probiotic supplement, or incorporate these recipes into your weekly meal plan.

Just a warning though: it's not known if all probiotic foods and/or supplements are safe for some people who are immunocompromised—those with a chronic illness such as diabetes or HIV, or undergoing chemotherapy, for example. If you have concerns, check with your doctor first before taking any probiotic.

Get enough zinc

Dr. LeComte says the trace mineral zinc is needed by the body to make all of the different cells of the immune system, and for those cells to function properly. “There are multiple studies that show people with low zinc are more susceptible to infection,” she adds. The National Institutes of Health also associates zinc with immune functioning and wound healing.

While you can typically get the daily recommended amount—11 mg for men, 8 mg for women—through whole foods like oysters, red meat, seafood, beans, nuts, and whole grains, Dr. LeComte suggests considering a supplement after talking to your doctor and getting your blood levels checked to see if you aren't getting enough from food alone.

Limit alcohol intake

Moderate alcohol consumption doesn't appear to have any positive effects on your immune system, and binge-drinking (more than four drinks in two hours for women and five for men) has been shown to impair immunity in previous research.

“Alcohol temporarily increases the number of white blood cells, which are the infection fighters, in your bloodstream,” says Dr. LeComte. “But as your liver is clearing the alcohol from your system, your white blood cell numbers fall below normal for at least five hours. And while there does not seem to be any good data measuring white blood cell levels for smaller amounts of alcohol, it is assumed that even one or two drinks can blunt your immune system response.”

As for heavier drinking, a 2015 study review in Alcohol Research: Current Reviews described an association between excessive alcohol intake and a greater susceptibility to pneumonia. More research is needed to clarify the association, but if you’re working hard to stay healthy, it’s best to limit your alcoholic intake—or forgo it entirely.

#health #covidー19 #imunesystem #vitamin #minerals #probiotics #exercise

[amuseoffyre]

Fic: Inverse Omens - 41AD - Rome

Notes: Okay, so you know how I’m weak and will write things I enjoy faster than anything? Guess what I’m enjoying SO much right now. (The rest can be found via the tag or on AO3)

41AD - Rome

Aziraphale yawned, scratching his fingers through his curls as he strolled down the steps from the palace and towards the nearest inn.

Inspiring lust was all well and good, but at an orgy, it wasn’t as if he was really needed. Still, at least it had a buffet. Why they’d served the seafood on the backs of kneeling slaves, he couldn’t understand. Some of it was best served cold, not at human body temperature.

He felt the eyes on him as soon as he entered and grinned. Mortals were so easy, especially if you flashed your wealth around. He could feel the warm lap of covetousness against his senses, some for his fair skin and hair, some for his glittering necklace and one for…

He glanced around the inn, spotting the human in question and curled his lips back from his teeth. The surge of lust heightened and he prompted it a little higher, dragging his tongue along his upper lip. Well, perhaps, not a total loss of a day after all.

A drink, first, and then maybe the little human might need a little more… indulgence.

He was halfway to the bar when he picked up the prickle of something divine and looked around, puzzled. A skinny figure was stooped over at the far end of the bar, a shabby toga trailing almost to the floor, ragged red hair in wisping curls around its shoulders.

That hair…

He’d’ve known that hair anywhere. Should’ve been longer, long enough to sink fingers into and fist and pull, but now, it was cropped short, as raggedly as the slaves in the marketplace.

“Crowley?”

The angel looked up, bleary-eyed, and Aziraphale stared at him astonishment. The god-damned angel was drunk. He had a clay cup in his hand and he was swaying and he was drunk.

Aziraphale dragged up a stool without conscious thought, sitting down beside the angel. “What the hell’s the matter with you?”

The angel screwed up his face, shaking his head slowly as if it might roll off his shoulders, and reached for a pitcher to refill his cup. “Nothing. S’fine. S’all fine. Why wouldn’t it be?” He gave a short, bitter laugh that sounded like it might turn into tears. “S’always fine, the plan. Always.”

Well. Shit.

Aziraphale caught the barkeep’s attention, calling for something stronger and better than the piss the angel was clearly drinking. “In town on business, then?”

Crowley nodded, his whole body rocking with the movement of his head. “Don’t know what they’re expecting me to do.” He turned wide brown eyes on Aziraphale. “I try so hard, y’know, and they’re… they’re…” He shook his head again.

“Human?” Aziraphale suggested with a crooked smile.

The angel shrugged, glowering into his drink. “Do as you’re told,” he mumbled to himself. “Part of the plan. All part of the plan.” He swung around suddenly, leaning in close to the demon. “Do you know what the plan is? Does anyone? No! S’bloody plan and no one has a blueprint to show me and I don’t and you don’t and it’s… it’s…” He hiccupped, then blinked. “Oh.”

Aziraphale hesitated, then patted him awkwardly on the shoulder. “It’s above our pay grade. Not worth bothering about, eh?”

“Not worth…” The angel stared at him as if he’d grown a second head. “Who says? Come down here, they said. Take care of the humans, they said. Take care, but don’t care. Oh, no. Don’t do that. Stupid, that. Don’t ask. Stop asking. Stupid question. Stupid angel. Stupi–” He smacked Aziraphale on the chest, which had about as much effect as a water balloon on a submarine, then fell sideways into him. “Stupid angel,” he mumbled, muffled in Aziraphale’s chest.

The demon wrapped his hands around the angel’s shoulders, helping to sit up again. “I don’t think you’re stupid,” he said.

“Ha!”

“I don’t.” He met the angel’s eyes with a crooked smile. “A bit soft, perhaps, but you’re an angel. It happens.”

Crowley blinked at him slowly, then narrowed his eyes. “Why’re you being… nice to me?”

Aziraphale snorted. “This isn’t nice,” he retorted. “This is you ruining the mood in this place and me not being able to do my job. If you cheer up, I can get on with my work.”

Brown eyes blinked at him slowly. They had little gold flecks in them, he noticed. Like embers in a banked fire. “You,” the angel said resolutely, wagging a finger at him, “are lying.”

“Yeah,” Aziraphale said, grinning at him. “And? It’s what I do.”

The angel went almost cross-eyed trying to make sense of it. “Oh. Right. Yeah.” He sniffed hard, then rubbed his nose with the back of his hand.

Aziraphale studied him. Crowley looked more down than he had in the handful of years since they’d seen each other. He’d been upset at… that incident in Jerusalem. Probably shook him up a bit. Why wouldn’t it? No one wanted to be on the murder side, did they? Well, apart from some of the more unpleasant demons he knew.

“Tell you what,” he said, “I’m popping down to Petronius’s new tavern.”

The angel squinted at him. “What for?”

He leaned closer, giving the angel a seductive grin. “Care to try some oysters?”

The angel made a face, sticking his tongue out. “I’d rather go to bed,” he declared, making Aziraphale’s brain slam to a halt. He got unsteadily to his feet, swaying so much that Aziraphale had to put out a hand to steady him. Those big ember-filled eyes shone up at him. “You are being nice to me.” He gave him a shy smile. “That’s my job.”

Aziraphale snorted. “Oh, do shut up, angel.” He slid his arm under the angel’s shoulder. “Let’s get you to bed.”

#fic: inverse omens #good omens fic #demon aziraphale #angel crowley

[johnboothus]

Why Pinot Noir Fans Should Consider Valpolicellas Crushable Classicos

Reaching into the cooler at my local wine shop on a hot summer day, the last thing I expected to pull out was a Valpolicella. Intrigued, I bought the bottle. Surprise: It was light and low alcohol, a refreshing revelation. But where were all the other Valpolicellas in my life?

It turns out there are plenty out there, but the lithe wines — which are also a great value, often selling for $15 or less — seem to be getting pushed aside by the burlier-styled Valpolicella Ripasso. This made me wonder whether the future of the region’s reds is on an unstoppable march toward the heavier Valpolicellas dubbed “Baby Amarone.”

The numbers, provided by the Consorzio per la Tutela dei Vini Valpolicella, aren’t glowing for the lighter styles I loved, labelled as “Valpolicella Classico” or simply “Valpolicella.” The volume of these wines bottled in 2019 is 19 percent lower than a decade ago. (Valpolicella Superiore, which has a higher potential alcohol and requires longer aging, is part of this category.) Ripasso, on the other hand, has grown 55 percent in bottle volume over a decade, comparing numbers from 2019 versus 2009.

But who can be mad at Ripasso’s success? As Jennifer Simonetti-Bryan MW says, it’s much easier to sell a “Baby Amarone,” which is a “nice sound bite and talking point.” This phrase “implies that it has more power than Valpolicella, which it does, and is less expensive than Amarone, which it is,” she says.

Simonetti-Bryan’s logic is echoed by Meg Posey Scott, manager and wine director at the Seattle restaurant How to Cook a Wolf, who asked her team about Ripasso. “They observe that people seem to gravitate to the Ripassos as they are the ‘just right’ option in a Goldilocks lineup between a young, inexpensive Valpolicella and an expensive and intense Amarone. At the $60 to $80 dollar restaurant price point, and easy to pronounce, it’s a sweet spot. Zenato did a great job on this front, essentially trademarking the name ‘Ripassa,’ i.e., ‘I’ll have the Ripassa.’ Done.”

Armando Castagnedi, co-owner and co-founder of Tenuta Sant’Antonio, has seen this phenomenon firsthand. “When people think about Valpolicella, they tend to think of a richer-style wine,” he says. If that sounds a bit reserved, Castagnedi continues, “The power of the word Ripasso may be stronger than Valpolicella.”

But fear not, fans of lighter-style Valpolicella. While Tenuta Sant’Antonio makes a “Baby Amarone,” the winery also produces Nanfrè. This Valpolicella sees no oak and is under 13 percent alcohol. “This lighter style is the traditional way that Valpolicella was made at the beginning,” Castagnedi says. “Over a period of 20 to 30 years producers gradually made the wine richer because the market demanded it.”

While production trends are not encouraging for “regular” Valpolicella, there is a heartening global kinship with the wines. “We have a new generation that has learned to drink lighter wines like Pinot Noir and Beaujolais,” Castagnedi says.

Interestingly, Rebecca Travaglini, a representative for Azienda Agricola Graziano Prà, mentioned Pinot Noir as well when discussing the perception of Valpolicella. “Because it’s grown at 500 meters in altitude, our Valpolicella often reminds people of Pinot Noir in blind tastings,” Travaglini says.

Secondo Marco owner and winemaker Marco Speri, a producer of a wide range of Valpolicellas, also has a soft spot for the lighter expressions. He is optimistic in the face of Ripasso’s reign for a broader future across the Valpolicella spectrum. “The trend will move toward the search for lightness and finesse, not volume,” he says. But Speri doesn’t see these wines as one-dimensional refreshers, noting that moderate bottle aging benefits these humble wines.

Education is a big part of turning this sentiment into reality. Dustin Chaubert, a sommelier at Chicago’s Spiaggia, steers fans of “super-rich Napa Valley reds” toward Amarone. Conversely, he’ll suggest customers looking for something Pinot Noir-esque branch out to a Valpolicella Superiore. “Oftentimes, people have this ‘a-ha’ moment when being introduced to some of the lighter styles of Valpolicella where they start to understand that there’s more out there than big, beefy Amarone,” he says.

Another facet that makes Valpolicella intriguing is the wine offers unexpected food pairings. While you can’t go wrong pairing it with pizza, Valpolicella is a wine with rule-breaking qualities. Seafood is a consensus must-try: Simonetti-Bryan likes it with prosciutto-wrapped scallops; Travaglini suggests a spicy fish stew; fritti misti is among Spiri’s recommendations. And, most surprising of all, Castagnedi recalls one sommelier’s bold choice: raw oysters.

Of course, one of the chief pleasures of Valpolicella is that it’s a no-food-required kind of red. Set aside the stemware, pour a generous splash into a short tumbler, and stick that open bottle back in the fridge, or put it on ice for a bit. While there’s always a time and a place for more brooding levels of Valpolicella, discovering a daily red that’s been hidden in plain sight is something worth celebrating — often and with gusto.

5 Valpolicellas to Try

Masi Bonacosta Valpolicella Classico A bottling from an iconic Veneto producer, the Bonacosta is a blend of Corvina, Rondinella, and Molinara and is Simonetti-Bryan’s pick. Musing on Valpolicella in general, she says, “I think it is underrated and gets overlooked because basic Chianti is a bigger ‘brand’ for Italian wine here and less intimidating to say than Valpolicella.” Average price: $15

Tenuta Sant’Antonio Nanfrè Valpolicella This 70 percent Corvina, 30 percent Rondinella is stainless-steel-fermented and aged. “We always speak about Nanfrè as a Pinot Noir style because of the lighter style, the color, and the spicy notes,” says Castagnedi. “It puts this wine in context.” Average price: $14

Secondo Marco Valpolicella Classico Corvina (70 percent), Corvinone (15 percent), and Rondinella (10 percent), plus a small amount of native grapes, are blended to create the Secondo Marco Valpolicella Classico. Aged six months in concrete, six in barrel, it’s a richer, yet still fresh, Valpolicella. Speri’s comments about short-term aging make it tempting to stash some bottles away. Average price: $21

Prà Morandina Valpolicella Start exploring Valpolicella’s lighter side with Prà’s Morandina. I was surprised to discover the grapes for this wine (organically grown Corvina, Corvinone, Rondinella, and Oseleta) are lightly dried before pressing. But make no mistake: This translucent wine is a chillable delight. Average price: $25

Speri Valpolicella Classico Travaglini mentioned Speri as a producer to know. A seventh-generation family winery whose vineyards were certified organic in 2015, Speri’s Valpolicella is a blend of 60 percent Corvina, 30 percent Rondinella, and 10 percent Molinara. Marco Speri worked at his family’s winery for 25 years before starting Secondo Marco. Average price: $13

The article Why Pinot Noir Fans Should Consider Valpolicella’s Crushable Classicos appeared first on VinePair.

Via https://vinepair.com/articles/pinot-noir-fans-valpolicella-crushable-classico/

source https://vinology1.weebly.com/blog/why-pinot-noir-fans-should-consider-valpolicellas-crushable-classicos

[wineanddinosaur]

Why Pinot Noir Fans Should Consider Valpolicella’s Crushable Classicos

Reaching into the cooler at my local wine shop on a hot summer day, the last thing I expected to pull out was a Valpolicella. Intrigued, I bought the bottle. Surprise: It was light and low alcohol, a refreshing revelation. But where were all the other Valpolicellas in my life?

It turns out there are plenty out there, but the lithe wines — which are also a great value, often selling for $15 or less — seem to be getting pushed aside by the burlier-styled Valpolicella Ripasso. This made me wonder whether the future of the region’s reds is on an unstoppable march toward the heavier Valpolicellas dubbed “Baby Amarone.”

The numbers, provided by the Consorzio per la Tutela dei Vini Valpolicella, aren’t glowing for the lighter styles I loved, labelled as “Valpolicella Classico” or simply “Valpolicella.” The volume of these wines bottled in 2019 is 19 percent lower than a decade ago. (Valpolicella Superiore, which has a higher potential alcohol and requires longer aging, is part of this category.) Ripasso, on the other hand, has grown 55 percent in bottle volume over a decade, comparing numbers from 2019 versus 2009.

But who can be mad at Ripasso’s success? As Jennifer Simonetti-Bryan MW says, it’s much easier to sell a “Baby Amarone,” which is a “nice sound bite and talking point.” This phrase “implies that it has more power than Valpolicella, which it does, and is less expensive than Amarone, which it is,” she says.

Simonetti-Bryan’s logic is echoed by Meg Posey Scott, manager and wine director at the Seattle restaurant How to Cook a Wolf, who asked her team about Ripasso. “They observe that people seem to gravitate to the Ripassos as they are the ‘just right’ option in a Goldilocks lineup between a young, inexpensive Valpolicella and an expensive and intense Amarone. At the $60 to $80 dollar restaurant price point, and easy to pronounce, it’s a sweet spot. Zenato did a great job on this front, essentially trademarking the name ‘Ripassa,’ i.e., ‘I’ll have the Ripassa.’ Done.”

Armando Castagnedi, co-owner and co-founder of Tenuta Sant’Antonio, has seen this phenomenon firsthand. “When people think about Valpolicella, they tend to think of a richer-style wine,” he says. If that sounds a bit reserved, Castagnedi continues, “The power of the word Ripasso may be stronger than Valpolicella.”

But fear not, fans of lighter-style Valpolicella. While Tenuta Sant’Antonio makes a “Baby Amarone,” the winery also produces Nanfrè. This Valpolicella sees no oak and is under 13 percent alcohol. “This lighter style is the traditional way that Valpolicella was made at the beginning,” Castagnedi says. “Over a period of 20 to 30 years producers gradually made the wine richer because the market demanded it.”

While production trends are not encouraging for “regular” Valpolicella, there is a heartening global kinship with the wines. “We have a new generation that has learned to drink lighter wines like Pinot Noir and Beaujolais,” Castagnedi says.

Interestingly, Rebecca Travaglini, a representative for Azienda Agricola Graziano Prà, mentioned Pinot Noir as well when discussing the perception of Valpolicella. “Because it’s grown at 500 meters in altitude, our Valpolicella often reminds people of Pinot Noir in blind tastings,” Travaglini says.

Secondo Marco owner and winemaker Marco Speri, a producer of a wide range of Valpolicellas, also has a soft spot for the lighter expressions. He is optimistic in the face of Ripasso’s reign for a broader future across the Valpolicella spectrum. “The trend will move toward the search for lightness and finesse, not volume,” he says. But Speri doesn’t see these wines as one-dimensional refreshers, noting that moderate bottle aging benefits these humble wines.

Education is a big part of turning this sentiment into reality. Dustin Chaubert, a sommelier at Chicago’s Spiaggia, steers fans of “super-rich Napa Valley reds” toward Amarone. Conversely, he’ll suggest customers looking for something Pinot Noir-esque branch out to a Valpolicella Superiore. “Oftentimes, people have this ‘a-ha’ moment when being introduced to some of the lighter styles of Valpolicella where they start to understand that there’s more out there than big, beefy Amarone,” he says.

Another facet that makes Valpolicella intriguing is the wine offers unexpected food pairings. While you can’t go wrong pairing it with pizza, Valpolicella is a wine with rule-breaking qualities. Seafood is a consensus must-try: Simonetti-Bryan likes it with prosciutto-wrapped scallops; Travaglini suggests a spicy fish stew; fritti misti is among Spiri’s recommendations. And, most surprising of all, Castagnedi recalls one sommelier’s bold choice: raw oysters.

Of course, one of the chief pleasures of Valpolicella is that it’s a no-food-required kind of red. Set aside the stemware, pour a generous splash into a short tumbler, and stick that open bottle back in the fridge, or put it on ice for a bit. While there’s always a time and a place for more brooding levels of Valpolicella, discovering a daily red that’s been hidden in plain sight is something worth celebrating — often and with gusto.

5 Valpolicellas to Try

Masi Bonacosta Valpolicella Classico A bottling from an iconic Veneto producer, the Bonacosta is a blend of Corvina, Rondinella, and Molinara and is Simonetti-Bryan’s pick. Musing on Valpolicella in general, she says, “I think it is underrated and gets overlooked because basic Chianti is a bigger ‘brand’ for Italian wine here and less intimidating to say than Valpolicella.” Average price: $15

Tenuta Sant’Antonio Nanfrè Valpolicella This 70 percent Corvina, 30 percent Rondinella is stainless-steel-fermented and aged. “We always speak about Nanfrè as a Pinot Noir style because of the lighter style, the color, and the spicy notes,” says Castagnedi. “It puts this wine in context.” Average price: $14

Secondo Marco Valpolicella Classico Corvina (70 percent), Corvinone (15 percent), and Rondinella (10 percent), plus a small amount of native grapes, are blended to create the Secondo Marco Valpolicella Classico. Aged six months in concrete, six in barrel, it’s a richer, yet still fresh, Valpolicella. Speri’s comments about short-term aging make it tempting to stash some bottles away. Average price: $21

Prà Morandina Valpolicella Start exploring Valpolicella’s lighter side with Prà’s Morandina. I was surprised to discover the grapes for this wine (organically grown Corvina, Corvinone, Rondinella, and Oseleta) are lightly dried before pressing. But make no mistake: This translucent wine is a chillable delight. Average price: $25

Speri Valpolicella Classico Travaglini mentioned Speri as a producer to know. A seventh-generation family winery whose vineyards were certified organic in 2015, Speri’s Valpolicella is a blend of 60 percent Corvina, 30 percent Rondinella, and 10 percent Molinara. Marco Speri worked at his family’s winery for 25 years before starting Secondo Marco. Average price: $13

The article Why Pinot Noir Fans Should Consider Valpolicella’s Crushable Classicos appeared first on VinePair.

source https://vinepair.com/articles/pinot-noir-fans-valpolicella-crushable-classico/

[isaiahrippinus]

Why Pinot Noir Fans Should Consider Valpolicella’s Crushable Classicos

Reaching into the cooler at my local wine shop on a hot summer day, the last thing I expected to pull out was a Valpolicella. Intrigued, I bought the bottle. Surprise: It was light and low alcohol, a refreshing revelation. But where were all the other Valpolicellas in my life?

It turns out there are plenty out there, but the lithe wines — which are also a great value, often selling for $15 or less — seem to be getting pushed aside by the burlier-styled Valpolicella Ripasso. This made me wonder whether the future of the region’s reds is on an unstoppable march toward the heavier Valpolicellas dubbed “Baby Amarone.”

The numbers, provided by the Consorzio per la Tutela dei Vini Valpolicella, aren’t glowing for the lighter styles I loved, labelled as “Valpolicella Classico” or simply “Valpolicella.” The volume of these wines bottled in 2019 is 19 percent lower than a decade ago. (Valpolicella Superiore, which has a higher potential alcohol and requires longer aging, is part of this category.) Ripasso, on the other hand, has grown 55 percent in bottle volume over a decade, comparing numbers from 2019 versus 2009.

But who can be mad at Ripasso’s success? As Jennifer Simonetti-Bryan MW says, it’s much easier to sell a “Baby Amarone,” which is a “nice sound bite and talking point.” This phrase “implies that it has more power than Valpolicella, which it does, and is less expensive than Amarone, which it is,” she says.

Simonetti-Bryan’s logic is echoed by Meg Posey Scott, manager and wine director at the Seattle restaurant How to Cook a Wolf, who asked her team about Ripasso. “They observe that people seem to gravitate to the Ripassos as they are the ‘just right’ option in a Goldilocks lineup between a young, inexpensive Valpolicella and an expensive and intense Amarone. At the $60 to $80 dollar restaurant price point, and easy to pronounce, it’s a sweet spot. Zenato did a great job on this front, essentially trademarking the name ‘Ripassa,’ i.e., ‘I’ll have the Ripassa.’ Done.”

Armando Castagnedi, co-owner and co-founder of Tenuta Sant’Antonio, has seen this phenomenon firsthand. “When people think about Valpolicella, they tend to think of a richer-style wine,” he says. If that sounds a bit reserved, Castagnedi continues, “The power of the word Ripasso may be stronger than Valpolicella.”

But fear not, fans of lighter-style Valpolicella. While Tenuta Sant’Antonio makes a “Baby Amarone,” the winery also produces Nanfrè. This Valpolicella sees no oak and is under 13 percent alcohol. “This lighter style is the traditional way that Valpolicella was made at the beginning,” Castagnedi says. “Over a period of 20 to 30 years producers gradually made the wine richer because the market demanded it.”

While production trends are not encouraging for “regular” Valpolicella, there is a heartening global kinship with the wines. “We have a new generation that has learned to drink lighter wines like Pinot Noir and Beaujolais,” Castagnedi says.

Interestingly, Rebecca Travaglini, a representative for Azienda Agricola Graziano Prà, mentioned Pinot Noir as well when discussing the perception of Valpolicella. “Because it’s grown at 500 meters in altitude, our Valpolicella often reminds people of Pinot Noir in blind tastings,” Travaglini says.

Secondo Marco owner and winemaker Marco Speri, a producer of a wide range of Valpolicellas, also has a soft spot for the lighter expressions. He is optimistic in the face of Ripasso’s reign for a broader future across the Valpolicella spectrum. “The trend will move toward the search for lightness and finesse, not volume,” he says. But Speri doesn’t see these wines as one-dimensional refreshers, noting that moderate bottle aging benefits these humble wines.

Education is a big part of turning this sentiment into reality. Dustin Chaubert, a sommelier at Chicago’s Spiaggia, steers fans of “super-rich Napa Valley reds” toward Amarone. Conversely, he’ll suggest customers looking for something Pinot Noir-esque branch out to a Valpolicella Superiore. “Oftentimes, people have this ‘a-ha’ moment when being introduced to some of the lighter styles of Valpolicella where they start to understand that there’s more out there than big, beefy Amarone,” he says.

Another facet that makes Valpolicella intriguing is the wine offers unexpected food pairings. While you can’t go wrong pairing it with pizza, Valpolicella is a wine with rule-breaking qualities. Seafood is a consensus must-try: Simonetti-Bryan likes it with prosciutto-wrapped scallops; Travaglini suggests a spicy fish stew; fritti misti is among Spiri’s recommendations. And, most surprising of all, Castagnedi recalls one sommelier’s bold choice: raw oysters.

Of course, one of the chief pleasures of Valpolicella is that it’s a no-food-required kind of red. Set aside the stemware, pour a generous splash into a short tumbler, and stick that open bottle back in the fridge, or put it on ice for a bit. While there’s always a time and a place for more brooding levels of Valpolicella, discovering a daily red that’s been hidden in plain sight is something worth celebrating — often and with gusto.

5 Valpolicellas to Try

Masi Bonacosta Valpolicella Classico A bottling from an iconic Veneto producer, the Bonacosta is a blend of Corvina, Rondinella, and Molinara and is Simonetti-Bryan’s pick. Musing on Valpolicella in general, she says, “I think it is underrated and gets overlooked because basic Chianti is a bigger ‘brand’ for Italian wine here and less intimidating to say than Valpolicella.” Average price: $15

Tenuta Sant’Antonio Nanfrè Valpolicella This 70 percent Corvina, 30 percent Rondinella is stainless-steel-fermented and aged. “We always speak about Nanfrè as a Pinot Noir style because of the lighter style, the color, and the spicy notes,” says Castagnedi. “It puts this wine in context.” Average price: $14

Secondo Marco Valpolicella Classico Corvina (70 percent), Corvinone (15 percent), and Rondinella (10 percent), plus a small amount of native grapes, are blended to create the Secondo Marco Valpolicella Classico. Aged six months in concrete, six in barrel, it’s a richer, yet still fresh, Valpolicella. Speri’s comments about short-term aging make it tempting to stash some bottles away. Average price: $21

Prà Morandina Valpolicella Start exploring Valpolicella’s lighter side with Prà’s Morandina. I was surprised to discover the grapes for this wine (organically grown Corvina, Corvinone, Rondinella, and Oseleta) are lightly dried before pressing. But make no mistake: This translucent wine is a chillable delight. Average price: $25

Speri Valpolicella Classico Travaglini mentioned Speri as a producer to know. A seventh-generation family winery whose vineyards were certified organic in 2015, Speri’s Valpolicella is a blend of 60 percent Corvina, 30 percent Rondinella, and 10 percent Molinara. Marco Speri worked at his family’s winery for 25 years before starting Secondo Marco. Average price: $13

The article Why Pinot Noir Fans Should Consider Valpolicella’s Crushable Classicos appeared first on VinePair.

source https://vinepair.com/articles/pinot-noir-fans-valpolicella-crushable-classico/ source https://vinology1.tumblr.com/post/611683070594138112

[mypersonallifeanon-blog]

Her

I want to explain how I ended up here alone. Living in jasper is like peter pans never land. Adults don't grow up there and nothing seems like real life. I introduced myself to her while we were working together as "****** - I'm kind of an asshole" It was November something, her name is *****. Adorable, shy, small, with the biggest smile. We both worked and live at FJPL. A little scattered for the story - I get drunk and message people. Things I don't take seriously but it makes me seem like a scumbag. Sorry back to it. I saw her at the B, I said 'you're a babe' - she turns around and started making out with some guy. That's okay though it's jasper. Sunday night. That's the reason to go out. I get home and drunkenly message her on Facebook (stalked?). Saying something along the lines of she's cute and should come spoon. There goes me drunk messaging a girl. She messaged back something very bitchy and short. Thought nothing of it. Wednesday night comes along, at the downstream. I started drinking when I was 25, I don't see the point in social drinks but only to drink to get drunk. And I get as drunk as I can. She's there, pulls me aside. Or I pull her aside. I think I kiss her first. It's nearly 2 am - the bars are calling for last drinks. She leaves. She messages me a little later 15/20 mins. Saying she's at macs and I should follow her. Why? You just left without saying anything and I'm just going to drink and go home. It was only about 5 mins after I haven't responded to her 'follow me' text, I feel a tugging on my t-shirt. It's her as I turn around. She said 'grab your jacket we're going home'. I wake up next to her in my place the next morning. We have sex. Really good sex. I'm so comfortable with her. She's so hot. We lay there until noon just spooning. It gets blurry in between some parts so I'm not sure about dates but I remember everything we ever did. We start hanging out a lot. It was winter and just after CIN. She invites me to go look for a canyon that she wants to ice climb. We drive down maligne road with snowshoes looking for somewhere to park and the trail head. We hike a little I can sense she wanted me to kiss her. She's leading the way and stops. Turns around, at this point I know I should kiss her. We did. It was the first time we kissed sober it was our first date. She's adorable. I followed her up the side of a mountain we talked the whole time about whatever. It didn't matter. We hang out a lot - smoke weed eat food and have some of the most amazing sex I've ever experienced. Sometime in December it got extremely slow at work. I had 13 days off and I think she had 6 days off. I was doing laundry and she was with me. Just sitting there talking about all the time we have off and how cold it is here. She she wanted to go on a road trip and not be bored sitting around in jasper. I felt the same way, so I mentioned California! We laughed a little and talked about it in a semi joking way. But in about 4 hours we had our passports and some luggage packed to drive! It was crazy. The middle of winter, no plans, no where to stay, such little money. But we were driving to California. She doesn't like not having a plan The first night I was suggesting sleeping wherever and we could sleep in the back of her car. Because who cares. We are there together and can keep each other warm. We keep driving, get to Oregon, Portland. We end up going to a head shop. Getting edibles and too much weed. I remember the guy saying 'only have one square' they were stuck together and She thought it was one piece. This is the first time I've done edibles. We eat one square. And start walking around town. We get some bread and groceries. The edible hasn't hit. We get hungry, both wanting something ethnic. We find Thai! Order our food (meanwhile. It's snowing a lot. But nothing too severe, the waitress is talking to another co-worker about how they might have to close up for the night). Just before we get out food the edible hits me. I can't stop looking at her face, her eyebrows, smile. The toque she's wearing looks so cute on her. I hit my head off the window frame. Laugh a bit and realise the edible has struck. We continue driving for the night after rolling a joint of 'wonder goo'. Pretty smart idea. I'm driving along this highway that's abandoned. Cars are parked everywhere, people are walking, accidents. They aren't prepared for the snow. She has good winter tires. And I'm a very good driver. I drive through everyone with ease make it to a secondary highway and remember I'm driving! (The week and edible have me in la la land - I knew it wasn't a smart idea). I said this to Her. We laugh about it with 😐 face. It turns out it was snowmageddon that we drove though. Thousands of vehicles stranded. Hundreds of accidents. But us being Canadian and retardedly high. Managed to drives though it and the night to our next stop. We were in the tip of the redwood forest. At a national park. I think one or two other people were there. At this point we are showering and just trying to stay warm together. We went for a little walk in the morning. She's so small, cute, sexy. Her skin is soft. Her lips are perfect. There's a man showering when we get back and see about to brush our teeth. He sounds crazy haha. We move spots and lock the doors although we are just brushing our teeth. We are leaving and this man is flipping his wet hair back out of his face and takes off like her stole the vehicle he's driving. 5 mins later we are driving towards San Fran. Over the radio we hear a description of the same looking vehicle and man - from the park. Saying he has stole it. We aren't sure if it's just a huge coincidence or not. But both laugh and keep driving. I should mention we have 6 days to travel from Jasper Alberta Canada to downtown San Francisco. And get back for her to work. We are in farmland now. Southern Portland. Almost to the coast, the scenery is amazing. The company is better. At one point we drive through a movie set - they are getting ready for what looked like a chase scene. All of a sudden we are on the coast. The drive is unbelievable. The trees the smell of everything. Small towns and windy roads. We a driving and she spots a oyster farm/ restaurant just in the middle of nowhere. We both love food probably an unhealthy amount. We easily convince each other to turn around, go back and 'check things out'. It turns out the oyster spot is 'Hog Island Oyster Co'. We get a dozen naked and half a dozen or 4? of their BBQ - which was recommended by the staff. The naked were up first. And are literally the best thing I've ever tasted. And then the BBQ come. I never thought a BBQ'd oyster would be the best oyster I've ever had. But holy shit, that's the best thing I've ever ate. We set off to San Fran. Head straight downtown with nowhere to stay. No idea what we are actually there for. She's looking for somewhere to stay for the best price for the next two nights. I look for Fairmont prices but I can't book destinations- too full. She finds a hostel on the edge of China town. Right above a few strip clubs. For around 270 usd for the two nights. We do the tourist thing. Have crab at the harbour walk for ages. Wonder what we are doing and were thinking to be there! It was so fun. Later that night we go out for dinner. We end up at a seafood/ pasta place with a pretty big wait time. I think we chose it because of that - it must be good, right? So we wonder around and find a record shop (I had pictures of these places but reset my phone without backing it up to unlock it and get an Australian number - I'll explain soon). This place is amazing. Over 50000 records in this basement. I ended up grabbing Cheech and Chongs 'Big Bambu' record for 15 bucks. We had dinner, it was lack lustre but good. I could eat shit beside her and still think it's okay. As long as it was with her. I would always squeeze from the base of her fingers to the tips, thumb through to pinky on each hand. And touch her nose when it was cold. We headed black to the hostel. Smoked a joint and again, had the best sex of my life. Every motion I made was with purpose. It wasn't sex, it was love. We would always talk about the funniest things when we got high. This night she made a funny noise. I mimicked her 6 times in a row back and we laughed about it for 20 minutes. I loved her hips, stomach, butt, laughter. He skin. The next day was more of doing things just to do them. While we were there. Except around dinner time. We out on our fancy clothes ( I think I wore dark jeans and a long sleeve shirt haha ). Got dinner at this really funky place that was playing really loud hip hop. Now that I'm replaying this back in my head. I remember having my cheech and Chong record with me at this place. So one of the two nights I bought the record. It's not important which night. We have dinner, it's really good. A couple of drinks. On the way back to the hostel we both kind of want to keep the party going a little. So we get a Micky of spiced rum and a bottle of wine. (I'm pretty sure she wanted to go out and listen to live music and have drinks in a more social setting.) but we head back to the hostel. Drink everything we bought, got a little high. We start talking about us, our futures, deep and meaningfuls. She then starts to tell me about her past. And how I should know some things about her and she's worried I'm going to find out and judge her, not like her. But I like to think I'm a very considerate person, I would never judge her. I know only what I've experienced with her and it's been unforgettable. She tells me about two times in her life where men have hurt her. (I'm laying in bed wondering if I should write down what she told me - but I know later on in this story, if I don't, none of this will make sense). When she was young, a man sexually assaulted her, he was a friend of her fathers and she's repressed the memory. And when's she was in her late teens she was raped and got pregnant from it. Was seeing someone at the time, he made her get an abortion. Also a repressed memory. But as she's telling me this. She's laying beside me, we are face to face, she's crying. I wipe her tears away and let her know I would never hurt her in anyway. He face is glowing she's beautiful. I took a picture of her at this moment, I don't have it anymore because of the phone thing. I wish I could look at it right now. All of the pictures I took of her laying beside me. I'm going to continue this. It's all true. It's what and how I remember it.

[atombail7-blog]

Taste Your Way Through London With an Expat Who Knows Her Stuff

We've partnered with VisitBritain to bring you delicious ideas on what to do, see—and of course, eat—in London, and beyond! Stay tuned for more travel tips to help you plan your very own British adventure.

I moved to London after nearly a decade in New York City, and I wasn’t sure any city could live up to the Big Apple (typical New Yorker mindset!). But in the nearly two years I’ve lived here, I have totally fallen in love with London's incredible diversity of people, places, flavors, and activities. Three of my favorite places at the moment—especially for taking guests visiting from out of town—are:

Tom Brown’s restaurant Cornerstone (named after his favorite Arctic Monkeys track), in an edgy, hipster area in East London called Hackney Wick. Cornerstone serves food worthy of the many awards it’s received. For anyone who holds the outdated notion that British food isn’t good, Tom’s food will shatter that thought. Tom is a young superstar in the London food scene, having launched Cornerstone after he won England’s admiration on Great British Menu and after working under famed British chef Nathan Outlaw. Originally from Cornwall, a part of England on the coast and surrounded by fresh seafood, Tom’s specialty is fish. Cornerstone’s menu is dictated by the markets—what’s the best produce today?—so it’s constantly changing, sometimes even hour to hour. While the dishes may rotate, one thing is steady: His food will be fresh, thoughtfully prepared, and absolutely delicious. Cornerstone 3 Prince Edward Road Hackney Wick, London

Pickled oysters with celery, horseradish, and dill. Photo by Cornerstone

Asma Khan’s restaurant Darjeeling Express in Soho’s foodie haven of Kingly Court. London’s diversity is one of its greatest assets, and Darjeeling Express is the perfect example of that—it’s an Indian restaurant that will redefine how you think of Indian food. Asma herself is a force of nature! She has a law degree and a PhD but ultimately followed her passion to run a popular London supper club for five years, which led to the opening of Darjeeling Express. It has been welcomed into the London dining scene with much fanfare and acclaim. Originally from Calcutta, Asma makes food from her roots and draws on family traditions in many recipes. She is determined to represent the underrepresented and foster community among people too often overlooked, which is why she employs all women of color in her kitchen. She’s a special person to have in the London food scene, and I have no doubt she’ll win over hearts around the world when she’s featured in the next season of Netflix’s Chef’s Table—the first Brit (not to mention that she’s a British woman of color) to be featured! Darjeeling Express Top Floor, Kingly Court Carnaby, London

A server setting a table at Darjeeling Express. Photo by Ming Tang-Evans

Renegade London Wine, founded by Warwick Smith, an urban winery in East London’s Bethnal Green area. It’s in an incredibly diverse neighborhood, and my favorite thing about imbibing at Renegade is where it’s located: Turn into a narrow alley, past a used furniture shop, and arrive at the hidden wine haven. All of the wines are hand-harvested and vinified in that space, and sipping your wine by candlelight, serenaded by a funky, hipster playlist and among barrels of fermenting wine is, simply put, awesomely fun. They’re also making English sparkling wine (I love me some bubbles!!); it’s the first Champagne method made in London. They’ve only made 800 bottles of the stuff, and it is truly some of the most delicious sparkling wine I’ve ever had. (Who would’ve thought you could find that just past an old pleather sofa in an alley?! I love London.) Renegade London Wine Arch 12 Gales Gardens, London

Wine bottles at Renegade London. Photo by Renegade London Winery

Those are just a small handful of my favorites! For more must-go suggestions for the best and coolest places to go to, eat at, and stay while you're out exploring all of what London has to offer beyond the typical touristy spots, I can’t think of anyone better to ask than the founders of my above favorites: Tom, Asma, and Warwick. Check out their favorite things to do, see, and eat around London below.

From London to Edinburgh, Cornwall to Yorkshire, there's so much to do, see, eat, and experience all across the United Kingdom. In partnership with VisitBritain , we're so excited to share our favorite unexpected discoveries to help inspire your very own British adventure. Follow along on Instagram to see what's going on across the pond at @lovegreatbritain and what Great Britain is eating at @greatbritishfood.

Source: https://food52.com/blog/23480-where-to-eat-and-drink-in-london-right-now

#read more #see more #check it out #interesting #learn more

[dramafan5-blog]

New York City Food Guide

New York City Food Guide: Where to eat in New York City? - Bikinis & Passports

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To me personally, travel has always been multi-dimensional. It is not simply a beautiful beach, a welcoming hotel or an agenda filled with sightseeing that makes a trip worthwhile. It is the culture. And that includes food. Luckily, Mike is the exact same way when it comes to traveling (actually, even more so than me) – vacation means planning our days around our meals. The only problem is that there is usually not enough time to work through everything on my foodie-list. That is why, during our most recent trip to New York, my goal was to only try new places. While we didn’t succeed 100% (always find myself going back to a few favorites), we did well in trying new places to eat in New York City and working our way through the many recommendations we had received from friends.

Since this was my 6th visit to NYC, I have been keeping tabs on all the places I love, jotting down notes and keeping a file of the best places to eat in New York City – I like to consider it my very own personal little New York City Food Guide, which I want to share with you today.

two hands up for this place.

Brunch / Breakfast

Juice Generation: By now, acai bowls have (luckily) made their way to Vienna, but still, I always have to have one when visiting NYC. At Juice Generation, I always order the Almond Butter Bliss or PB Acai. Also worth a try are their smoothies, especially the XO Coco or Protein Buzz.

Juice Press: Staying on the topic of Acai Bowls, the Almond Butter Acai Bowl with toasted coconut as a topping at Juice Press was my favorite for the past 2 years. Unfortunately, I feel like it is sort of a hit or miss thing depending on which location you go to. The staff is rarely friendly but if they get the acai bowl right, it is amazing! If you are not in the mood for an acai bowl, try their fireball shots. Best!!!!

Sunday in Brooklyn: As the name suggests, this place is perfect for a Sunday (or any other day for that matter) spent in Brooklyn. Go there for breakfast or a light lunch. If you can, grab a seat outside, soak up some sun and sip on their homemade lemonades.

Le CouCou: This restaurant is part of the 11 Howard Hotel in Soho and aside from the fact that their interior is beautiful (also suitable for a fancier breakfast meeting or date), the french press coffee is really good and “Le Californien” a must.

Two Hands Café: For Aussie-style breakfast in the heart of NYC, go to Two Hands Café in Nolita. I am in love with the neighborhood (right around the corner of Cha Cha Matcha, by the way) and the staff is super friendly (what else would you expect from lovely Australians). It doesn’t really matter what you order, everything on the menu is amazing – just be aware of the fact that the banana bread with whipped ricotta is more of a birthday cake dish than a healthy breakfast.

Bluestone Lane Coffee: Again, Australians know their coffee (almond flat white, please!) and breakfast! There are lots of Bluestone Lane Coffee Locations all around the city, I love the new spot in the West Village (Greenwich Ave 55)

Butcher’s Daughter: A plant-based restaurant, cafe & juice bar that has 3 different locations (including L.A.) serving breakfast, lunch, dinner & weekend brunch. All dishes are vegetarian, most even vegan and/or gluten-free with a focus on seasonal produce. The day we went, I was craving oatmeal and Mike opted for their breakfast bagel. Don’t miss their fresh juices.

Westbourne: This all-day café in Soho (open 8am until 10pm daily) is actually still on my list, one of the few things I haven’t tried myself yet. Still, looks incredibly promising and the next time I travel to New York, I will be sure to give it a go so I can update this post.

Snacks / Sweets / Coffee

Dr. Smood: “smart food for a good mood” This place opens at 7am (except for the Soho location) and is perfect for an early bowl of oatmeal to go along with that jetlag, a bag of nutmix for on the go, coffee or a healthy salad to bring on the plane with you.

Cha Cha Matcha: I don’t like matcha. Seriously, not a fan. But Cha Cha Matcha has converted me thanks to their iced ginger turmeric matcha latte. It is worth a visit, not just for the super insta-friendly branding.

Ludlow Coffee Supply: The Lower East Side is a place I just recently discovered and seems to be quite the foodie scene. The coffee at Ludlow Coffee Supply is great, it is a good place to sit and work off a few emails or to grab a slice of banana bread or a muffin in the morning.

Devocion: If you find yourself over in Wiliamsburg, head to Devocion for a coffee. The café is big and the wifi almost as strong as the coffee. Loved the interior.

Morgenstern’s Finest Ice Cream: Got a sweet tooth? Then how about some pre- or post-dinner ice cream at Morgenstern’s, a new American ice cream parlor focused on serving texture-driven small-batch ice creams with a renewed attention to flavor and palate.

Dough Donuts: We stumbled into Dough Donuts on accident after a very healthy lunch. I am not much of a donut person, but Mike is a big fan and his eyes instantly lit up after the first bite of a classic glazed donut at Dough Donuts. Later we found out that it is ranked amongst the best donuts in the city – no wonder and highly recommendable!

Lunch / Dinner

abcV: No meat, no problem! abcV serves the best vegetarian meals in town – at least from what I have tried so far. The interior is stunning (as is abc kitchen, both born out of a carpet & home store) and the food delicious. The cocktails beautiful and the flavors diverse. Vegetarian food at it’s finest – even Mike was impressed!

Carbone: Apparently this is Kendall Jenner’s and many other celebs favorite Italian restaurant in New York City. Recommended by a foodie friend of ours (he knows his stuff), this Italian-American restaurant is simultaneously elegant, comfortable and unpretentious. The menu includes dishes like a Seafood Salad, Linguini Vongole, Lobster Fra Diavola, Chicken Scarpariello and Veal Parmesan…

Catch: Girls night, date night, an evening with friends – I love Catch NY for special occasions. The restaurant is always buzzing and the food is good, especially if you like fish and seafood! Or truffle fries, which are a must when dining at Catch.

Lilia: “Lilia brings the best of Italy to Williamsburg where wood fired seafood, hand crafted pastas, classic Italian cocktails and warm hospitality come together to create a casual dining experience.” Unfortunately, this place is so popular that I haven’t made it there yet – however, it is at the very top of my list. Both for the food and interior. And the fact that we’ve received this recommendation not only from one but two different friends. Plus, I really fell in love with Brooklyn recently and want to spend more (culinary) time there.

BoCaPhe: Looking for a hot bowl of pho in a casual atmosphere? This is the place for you! This Vietnamese restaurant (with a French twist) in Soho is perfect for a quick, easy dinner if you are craving the comfort of Vietnamese food. Fun fact: They also serve breakfast all day long.

The Standard Grill: I am not sure what it is about The Standard Grill, but it has such a special atmosphere to me. Their Standard Burger is crazy delicious, but you definitely shouldn’t miss the brussel sprouts or their fish entrées either! Always worth a visit!

Tacombi: Think tacos and micheladas! With a side of extra guacamole, of course. A super easy-going Mexican place for great food without the hefty (NYC-style) bill.

La Esquina: While we are at it… more Mexican food. With four different locations around the city, La Esquina is a good place to keep in mind when you don’t know where to go for dinner. Because let’s face it, Mexican food is always a good idea!

Cosme: And just because that wasn’t enough viva la Mexico, Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. Their dishes are rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients.

Barbuto: For our last lunch in NYC, we were craving Italian within walking distance from our hotel in Meatpacking District. Google gave us Barbuto and we are so glad it did. Famous for their chicken on the spit, kale salad and homemade pastas, “the restaurant occupies an airy garage space on the ground floor of Industria Superstudios on Washington Street, between Jane and West 12th Streets. With garage doors that can be opened and closed, guests can enjoy a sidewalk table in the warm months. The simple décor and open kitchen add to the restaurant’s warm and inviting feel.”

Contra: For a special date night, we opted to dine at Contra in the heart of Lower East Side on Orchard Street. The restaurant serves an ambitious set menu (6 courses, fixed price), featuring interesting local and seasonal ingredients. We shared a wine pairing, which was plenty for both and loved the dining experience. The food was great and the price of 78$ for the 6-course menu more than fair!

Delis

Marlow & Sons: We heard about this place via a food documentary we watched and instantly put it on our list of things to do in New York City (it is actually located in Brooklyn). I love their approach with a “no gratuity” policy in an effort to make the industry more sustainable. Their menu prices include service and there is no need to tip extra. The food was good and restaurant really cozy – I just think we should have gone for dinner & drinks instead of a lunch on a super sunny day. This is the perfect place to enjoy a couple of oysters, olives, wine and other good things with friends!

Katz Delicatessen – since 1888: On our first night in the city, we decided to give the famous Katz Delicatessen a try. I have never really been a fan of the idea of over-priced sandwiches (22$) with nothing but white bread and tons of meat, but I have to admit, the meal was epic. I am not sure if the long flight + jetlag, super authentic atmosphere, hunger or hormones were to blame, but the pastrami sandwich was simply beyond anything I had imagined. In a very good way. The portions are huge (!!) so I would recommend sharing a sandwich and taking things from there. We ordered the classic Katz’s pastrami hot sandwich and rueben hot sandwich – both are highly recommendable but we had to leave way too much food behind.

lunchtime bloody marys – don’t mind if I do.

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If you have ever found yourself researching hotels for New York City, chances are pretty high that you have come across, or heard of The Standard High Line Hotel.

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Just like every year, Coachella is taking over April and everyone’s Instagram feeds as we are currently between weekend 1 and 2 of the über-famous festival in the California desert.

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After sharing some of my favorite things to do, eat and see in Vancouver, I also wanted to share a full hotel review of the Fairmont Pacific Rim with you.

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Source: http://www.bikinisandpassports.com/new-york-city-food-guide/

[milenasanchezmk]

The Carnivore Diet: Pros, Cons, and Suggestions

All-meat diets are growing in popularity. There are the cryptocurrency carnivores. There’s the daughter of the ascendant Jordan B. Peterson, Mikhaila Peterson, who’s using a carnivorous diet to stave off a severe autoimmune disease that almost killed her as a child. The most prominent carnivore these days, Dr. Shawn Baker (who appears to eat only grilled ribeyes (at home) and burger patties (on the go), recently appeared on the Joe Rogan Experience and Robb Wolf’s podcast, and is always breaking world records on the rower. Tons of other folks are eating steak and little else—and loving it. There are Facebook groups and subreddits and Twitter subcultures devoted to carnivorous dieting.

What do I think?

I’m no carnivore. I love my Big Ass Salads, my avocados, my steamed broccoli dipped in butter. My blackberries, blueberries, raspberries, and strawberries. My spoonful of coconut butter.

Yet, I get the appeal.

We’ve been eating meat for three million years. Its caloric-and-nutrient density allowed us to dispense with the large guts needed to digest fibrous plant matter and build massive, energy-hogging brains. There isn’t a traditional culture on Earth that wholly abstains or abstained from animal products. Nearly every human being who ever lived ate meat whenever he or she could get it.

Thus, meat appears to be the “baseline food” for humans. If you look past the cultural conditioning that tries to convince us that meat will give us heart disease, cancer, and diabetes, meat looks pretty damn good as a place to start.

The question is if it’s where we should stay exclusively…. 

All this said, I’m skeptical about the “steak and water” or “ground beef and water” diets of modern carnivory. Let me explain….

A Few Key Arguments For It (and My Feedback) “In its natural state, meat is relatively safe as far as toxins go.”

Animals can run and bite and claw and fly to get away from predators; most don’t need to employ any chemical warfare that causes problems when you eat the meat. Sure, allergies and intolerances can arise, like if you get bitten by the Lone Star tick and pick up a red meat allergy, but those are quite rare.

“Whereas plants’ phytonutrients are pesticides.”

This is technically true. They are toxins the plant produces to dissuade consumption by predators—toxins that the plants manufacture to maim, poison, kill, or even just make life uncomfortable for the animals who eat it.

But just as we can do with many other “harmful” inputs, we tend to treat plant phytonutrients as hormetic stressors that make us stronger, healthier, and more robust. 

There’s an upper limit, of course. And many of the phytonutrients have been primarily applied either to populations eating normal omnivorous, often downright unhealthy diets or to unhealthy subjects trying to improve a disease marker. As I’ve said before, there aren’t any real studies in healthy human carnivores, so we don’t know one way or the other whether the promising results of the extant studies apply to people eating only animal products. 

“Meat nutrients are highly bioavailable.”

The protein has all the amino acids we need to live and thrive. We readily absorb and utilize the vitamins and minerals in meat; they already come in “animal form,” requiring little to no conversion before we can start incorporating them into our physiology. Plant nutrients usually undergo a conversion process before humans can utilize them, and not every human has the same conversion capacity.

Some of those essential and/or helpful nutrients only occur in meat, like creatine, carnosine, vitamin B12. There’s literally no realistic way to obtain them without relying on supplementation, which didn’t exist until the last hundred years.

“Nutrient requirement studies don’t apply to us.”

I could see that. They haven’t tested the requirements for selenium, magnesium, and iodine on a zero-carb carnivorous diet. Do they go down? Can you therefore get by and thrive on lower intakes—the low levels found in muscle meat?

It’s a tough call.

It hasn’t been empirically tested. That’s true. It largely hasn’t undergone a series of RCTs. You can’t pull up a Cochrane meta-analysis of carnivore studies. All we really have are anecdotes.

I’m not disregarding the power or relevance of anecdotes and testimonials. Those are real. They’re not all suffering from a mass delusion. They’re not all lying. Peer-reviewed? No. Admissible in a scientific paper? Not unless you call it a case study. When you’re there in the room with someone pouring their heart out because something you wrote helped them drop 50 pounds and reclaim their lives, you don’t go “Yeah, but where are the clinical trials?” At some point, the weight of anecdotes adds up to something substantial, something suggestive. And hey, if it’s working for you, there’s no arguing that. 

But I can’t point to anything solid and totally objective in the research. Not yet anyway.

Still, any time you embark on a historically unprecedented way of eating, whether it’s pure muscle meat carnivore or vegan, you should be a little more careful about what you think you know. 

What Do We Know About Carnivory in Human History?

We don’t know if there have been any purely carnivorous human cultures. We haven’t found any yet, and you can’t prove a negative, so I won’t say “there were none.”

In all the best candidates so far, though, plants sneak into the diets. The Inuit actually utilized a wide variety of plant foods including berries, sea vegetables, lichens, and rhizomes. They made tea from pine needles, which are high in vitamin C and polyphenols.  The Sami of Finland, who primarily live off a low-carb, high-fat diet of meat, fish, and reindeer milk (I have to imagine that’s coming to Whole Foods soon), also gather wild plant foods, particularly berries and mushrooms (Finland’s forests produce 500 million kg of berries and over 2 billion kg of mushrooms each year!), sometimes even feeding their reindeer hallucinogenic mushrooms to produce psychoactive urine. The Maasai are known for their meat, milk, and blood diets, but they often traded for plant foods like bananas, yams, and taro, too, and they cooked their meat with anti-parasitic spices, drank bitter (read: tannin- and polyphenol-rich) herb tea on a regular basis, and used dozens of plants as medicines (PDF). Even Neanderthals used plants as food and medicine, we’re learning.

Even if we discover evidence of carnivory in human prehistory or in some extant group, the emerging science of genetic ancestral differences suggests that the habitual diets of our recent ancestors shapes the optimal diet for us today. If your close ancestors weren’t carnivores, you might not have the adaptations necessary to thrive on an all-meat diet.

Still, what about Vilhjamjur Stefansson, an Arctic explorer who came away very impressed with the native Inuit diet and underwent a series of studies on the effect of an all-meat diet in man? He and a colleague did great for over a year eating only meat. But Stefansson wasn’t eating ground beef. In his own words, he ate “steaks, chops, brains fried in bacon fat, boiled short-ribs, chicken, fish, liver, and bacon.” Definitely carnivorous. Definitely not just steak or ground beef, as many modern carnivores seem to be eating. All those “weird” cuts gave him critical micronutrients otherwise difficult to get from just steak.

How To Best Optimize a Carnivore Diet

While you won’t find me switching to the carnivore side, if I were to do a carnivorous diet, here’s how I’d try to optimize it (and why).

Take Magnesium

A recent paper showed that the majority of people following a “paleolithic ketogenic diet” with at least 70% of calories from animal foods and including offal had adequate serum magnesium levels. That’s a great start. But earlier studies show that serum magnesium may not be the definitive marker. A person can have normal serum levels but inadequate tissue levels—and in the tissues is where magnesium does its work. A person can have normal serum levels but still be deficient.

Eat Eggs

They’re not quite animals, but they contain everything you need to build a bird from scratch. That’s cool·—bite-sized whole animal.

Eat Liver

Liver is unabashedly animal flesh. It absolutely qualifies for a carnivorous diet. Loaded with choline, folate, vitamin A, copper, and iron, it’s nature’s most bioavailable multivitamin. There’s no reason not to include it. If you get your hands on some fish livers, you’ll get a ton of vitamin D along for the ride.

There’s frozen liver tabs, where people dice up liver into little chunks and swallow them hole.

There’s liver smoothies, where absolute savages blend raw liver and drink it. I know a guy who fixed severe iron deficiency by drinking raw chicken liver orange juice smoothies, with the vitamin C in OJ meant to enhance iron absorption.

Liver is also great sauteed with fish sauce, citrus, salt, pepper, and sesame oil. Do it quick, don’t overcook.

Eat Seafood

A few oysters, some mussels, a filet of wild sockeye salmon… You’ll get vitamin D, long-chained omega-3s (which tend to rare even in pastured ruminant flesh), selenium, iodine, copper, iron, manganese. Not every meal has to—or should— be a New York strip. 

Implement Intermittent Fasts On a Regular Basis

A constant influx of muscle meat will keep mTOR topped up. That’s great for muscle growth and general robustness. Just do something to stop the protein intake for a day or two to  lest you start fueling unwanted growths.

Treat Spices and Other Low/Non-Calorie Plant Foods As Medicinal Supplements That Don’t “Count”

All the nearly-carnivorous cultures we have good data on did similar things, using bitter herbs and barks and the like as supplements to their diets. You’re not getting calories from this stuff. You’re getting non-caloric compounds that provide health benefits.

Get the Best Quality Meat You Can Find and Afford

While I’m sure a diet of snare-caught hare, Alaskan elk, and choice sockeye salmon you wrest from the grasp of picky grizzlies poised over rivers preparing for a long winter would be ideal, it’s not necessary. Yes, grass-fed and -finished/pastured as well as organic are ideal, but do the best you can with what you have.

Use Bone Broth

It’s a great way to get collagen and the glycine it contains to balance out all the methionine you’re eating, especially if you’re doing the muscle meat-only thing and avoiding most gelatinous cuts of meat.  Make it yourself or buy. Collagen supplementation, of course, works here, too.

The carnivore diet isn’t for me. I like plants way too much. But I’m cautiously optimistic that it could work for more people than you’d expect, provided they heed as many of my suggestions as possible.

That’s it for me, folks. What about you? Have any experience eating a carnivorous diet? Interested in trying? Let me know what you know!

[fishermariawo]

The Carnivore Diet: Pros, Cons, and Suggestions

All-meat diets are growing in popularity. There are the cryptocurrency carnivores. There’s the daughter of the ascendant Jordan B. Peterson, Mikhaila Peterson, who’s using a carnivorous diet to stave off a severe autoimmune disease that almost killed her as a child. The most prominent carnivore these days, Dr. Shawn Baker (who appears to eat only grilled ribeyes (at home) and burger patties (on the go), recently appeared on the Joe Rogan Experience and Robb Wolf’s podcast, and is always breaking world records on the rower. Tons of other folks are eating steak and little else—and loving it. There are Facebook groups and subreddits and Twitter subcultures devoted to carnivorous dieting.

What do I think?

I’m no carnivore. I love my Big Ass Salads, my avocados, my steamed broccoli dipped in butter. My blackberries, blueberries, raspberries, and strawberries. My spoonful of coconut butter.

Yet, I get the appeal.

We’ve been eating meat for three million years. Its caloric-and-nutrient density allowed us to dispense with the large guts needed to digest fibrous plant matter and build massive, energy-hogging brains. There isn’t a traditional culture on Earth that wholly abstains or abstained from animal products. Nearly every human being who ever lived ate meat whenever he or she could get it.

Thus, meat appears to be the “baseline food” for humans. If you look past the cultural conditioning that tries to convince us that meat will give us heart disease, cancer, and diabetes, meat looks pretty damn good as a place to start.

The question is if it’s where we should stay exclusively…. 

All this said, I’m skeptical about the “steak and water” or “ground beef and water” diets of modern carnivory. Let me explain….

A Few Key Arguments For It (and My Feedback) “In its natural state, meat is relatively safe as far as toxins go.”

Animals can run and bite and claw and fly to get away from predators; most don’t need to employ any chemical warfare that causes problems when you eat the meat. Sure, allergies and intolerances can arise, like if you get bitten by the Lone Star tick and pick up a red meat allergy, but those are quite rare.

“Whereas plants’ phytonutrients are pesticides.”

This is technically true. They are toxins the plant produces to dissuade consumption by predators—toxins that the plants manufacture to maim, poison, kill, or even just make life uncomfortable for the animals who eat it.

But just as we can do with many other “harmful” inputs, we tend to treat plant phytonutrients as hormetic stressors that make us stronger, healthier, and more robust. 

There’s an upper limit, of course. And many of the phytonutrients have been primarily applied either to populations eating normal omnivorous, often downright unhealthy diets or to unhealthy subjects trying to improve a disease marker. As I’ve said before, there aren’t any real studies in healthy human carnivores, so we don’t know one way or the other whether the promising results of the extant studies apply to people eating only animal products. 

“Meat nutrients are highly bioavailable.”

The protein has all the amino acids we need to live and thrive. We readily absorb and utilize the vitamins and minerals in meat; they already come in “animal form,” requiring little to no conversion before we can start incorporating them into our physiology. Plant nutrients usually undergo a conversion process before humans can utilize them, and not every human has the same conversion capacity.

Some of those essential and/or helpful nutrients only occur in meat, like creatine, carnosine, vitamin B12. There’s literally no realistic way to obtain them without relying on supplementation, which didn’t exist until the last hundred years.

“Nutrient requirement studies don’t apply to us.”

I could see that. They haven’t tested the requirements for selenium, magnesium, and iodine on a zero-carb carnivorous diet. Do they go down? Can you therefore get by and thrive on lower intakes—the low levels found in muscle meat?

It’s a tough call.

It hasn’t been empirically tested. That’s true. It largely hasn’t undergone a series of RCTs. You can’t pull up a Cochrane meta-analysis of carnivore studies. All we really have are anecdotes.

I’m not disregarding the power or relevance of anecdotes and testimonials. Those are real. They’re not all suffering from a mass delusion. They’re not all lying. Peer-reviewed? No. Admissible in a scientific paper? Not unless you call it a case study. When you’re there in the room with someone pouring their heart out because something you wrote helped them drop 50 pounds and reclaim their lives, you don’t go “Yeah, but where are the clinical trials?” At some point, the weight of anecdotes adds up to something substantial, something suggestive. And hey, if it’s working for you, there’s no arguing that. 

But I can’t point to anything solid and totally objective in the research. Not yet anyway.

Still, any time you embark on a historically unprecedented way of eating, whether it’s pure muscle meat carnivore or vegan, you should be a little more careful about what you think you know. 

What Do We Know About Carnivory in Human History?

We don’t know if there have been any purely carnivorous human cultures. We haven’t found any yet, and you can’t prove a negative, so I won’t say “there were none.”

In all the best candidates so far, though, plants sneak into the diets. The Inuit actually utilized a wide variety of plant foods including berries, sea vegetables, lichens, and rhizomes. They made tea from pine needles, which are high in vitamin C and polyphenols.  The Sami of Finland, who primarily live off a low-carb, high-fat diet of meat, fish, and reindeer milk (I have to imagine that’s coming to Whole Foods soon), also gather wild plant foods, particularly berries and mushrooms (Finland’s forests produce 500 million kg of berries and over 2 billion kg of mushrooms each year!), sometimes even feeding their reindeer hallucinogenic mushrooms to produce psychoactive urine. The Maasai are known for their meat, milk, and blood diets, but they often traded for plant foods like bananas, yams, and taro, too, and they cooked their meat with anti-parasitic spices, drank bitter (read: tannin- and polyphenol-rich) herb tea on a regular basis, and used dozens of plants as medicines (PDF). Even Neanderthals used plants as food and medicine, we’re learning.

Even if we discover evidence of carnivory in human prehistory or in some extant group, the emerging science of genetic ancestral differences suggests that the habitual diets of our recent ancestors shapes the optimal diet for us today. If your close ancestors weren’t carnivores, you might not have the adaptations necessary to thrive on an all-meat diet.

Still, what about Vilhjamjur Stefansson, an Arctic explorer who came away very impressed with the native Inuit diet and underwent a series of studies on the effect of an all-meat diet in man? He and a colleague did great for over a year eating only meat. But Stefansson wasn’t eating ground beef. In his own words, he ate “steaks, chops, brains fried in bacon fat, boiled short-ribs, chicken, fish, liver, and bacon.” Definitely carnivorous. Definitely not just steak or ground beef, as many modern carnivores seem to be eating. All those “weird” cuts gave him critical micronutrients otherwise difficult to get from just steak.

How To Best Optimize a Carnivore Diet

While you won’t find me switching to the carnivore side, if I were to do a carnivorous diet, here’s how I’d try to optimize it (and why).

Take Magnesium

A recent paper showed that the majority of people following a “paleolithic ketogenic diet” with at least 70% of calories from animal foods and including offal had adequate serum magnesium levels. That’s a great start. But earlier studies show that serum magnesium may not be the definitive marker. A person can have normal serum levels but inadequate tissue levels—and in the tissues is where magnesium does its work. A person can have normal serum levels but still be deficient.

Eat Eggs

They’re not quite animals, but they contain everything you need to build a bird from scratch. That’s cool·—bite-sized whole animal.

Eat Liver

Liver is unabashedly animal flesh. It absolutely qualifies for a carnivorous diet. Loaded with choline, folate, vitamin A, copper, and iron, it’s nature’s most bioavailable multivitamin. There’s no reason not to include it. If you get your hands on some fish livers, you’ll get a ton of vitamin D along for the ride.

There’s frozen liver tabs, where people dice up liver into little chunks and swallow them hole.

There’s liver smoothies, where absolute savages blend raw liver and drink it. I know a guy who fixed severe iron deficiency by drinking raw chicken liver orange juice smoothies, with the vitamin C in OJ meant to enhance iron absorption.

Liver is also great sauteed with fish sauce, citrus, salt, pepper, and sesame oil. Do it quick, don’t overcook.

Eat Seafood

A few oysters, some mussels, a filet of wild sockeye salmon… You’ll get vitamin D, long-chained omega-3s (which tend to rare even in pastured ruminant flesh), selenium, iodine, copper, iron, manganese. Not every meal has to—or should— be a New York strip. 

Implement Intermittent Fasts On a Regular Basis

A constant influx of muscle meat will keep mTOR topped up. That’s great for muscle growth and general robustness. Just do something to stop the protein intake for a day or two to  lest you start fueling unwanted growths.

Treat Spices and Other Low/Non-Calorie Plant Foods As Medicinal Supplements That Don’t “Count”

All the nearly-carnivorous cultures we have good data on did similar things, using bitter herbs and barks and the like as supplements to their diets. You’re not getting calories from this stuff. You’re getting non-caloric compounds that provide health benefits.

Get the Best Quality Meat You Can Find and Afford

While I’m sure a diet of snare-caught hare, Alaskan elk, and choice sockeye salmon you wrest from the grasp of picky grizzlies poised over rivers preparing for a long winter would be ideal, it’s not necessary. Yes, grass-fed and -finished/pastured as well as organic are ideal, but do the best you can with what you have.

Use Bone Broth

It’s a great way to get collagen and the glycine it contains to balance out all the methionine you’re eating, especially if you’re doing the muscle meat-only thing and avoiding most gelatinous cuts of meat.  Make it yourself or buy. Collagen supplementation, of course, works here, too.

The carnivore diet isn’t for me. I like plants way too much. But I’m cautiously optimistic that it could work for more people than you’d expect, provided they heed as many of my suggestions as possible.

That’s it for me, folks. What about you? Have any experience eating a carnivorous diet? Interested in trying? Let me know what you know!

[ronijashworth]

The Insider’s Guide: SearchLove Boston 2018

With just under four weeks until SearchLove returns to our favourite east coast city of Boston, we thought it was time to give you a low-down on what to expect and some insider tips, including:

What to expect during the conference

Suggestions of where to stay

Our speakers recommendation on the best places to eat

Recommendations from our local speaker on the best things to do with your spare time while in Boston

Wednesday Night - Pre Conference

The two-day conference has four main parts to it; If you were lucky enough to grab one of our exclusive VIP passes your SearchLove journey commences on Wednesday evening where you’ll be joining some of our speakers for an intimate and relaxed dinner. Here you’ll have the chance to ask your most important questions before the conference has even begun. For those not holding VIP passes, do not despair; the Wednesday evening is still a great opportunity to mingle with the Distilled team, just drop @Distilled a tweet and the team will let you know where they are enjoying a beer.

Thursday - Conference Day One

Next up, registration and breakfast on the June 7th. The Distilled team will be there from 8am on Thursday morning along with our sponsor's STAT, Moz and DistilledODN, and we’ll be ready with your name badges and some delicious continental breakfast. Sessions commence on stage at 9am, so plan your travel to arrive in good time! Driving in? Then you’ll be pleased to hear you can park right on site at Revere for around $30 per day.

After a full day of sessions, we’ll be heading up to one of the highest rooftops in downtown Boston to enjoy some local beers, pizza and good conversation. The free bar will run from 5.30pm-8.30pm in case you want to plan a dinner reservation off-site at one of Boston’s excellent restaurants. (Wait for the recommendations below!)

Friday - Conference Day Two

Set the alarm for a hot breakfast from 8am before day two sessions kick off at 9.15am. We’ll have another jam-packed day of keynote speakers plus our breaking news panel. Then we’ll close out with some relaxed drinks in the hotel lobby bar for those of you not having to jump straight on a plane home.

It’s going to be an intense couple of days but as Rob our emcee always says: ‘lean-in, take notes, engage with your fellow attendees and try to stay off the day-to-day email so that you can soak up all the incredible knowledge that our speakers are excited to share’.

Where to stay

If all of the above sounds right up your street then you’ll want to book your ticket, arrange your travel and that all-important accommodation. You’ll be pleased to hear that the Revere have given us a mini extension on our preferential rate. You have until Thursday 17th May at 5pm EDT to book your stay on site and make the most of every moment of the conference.

Alternatively, if you are working to a smaller budget or just fancy staying somewhere else, why not check out our HotelMap which shows the rates at all the hotels in the area around the Revere. Or you peruse the local Airbnb offerings for a place that fits right within your budget.

Places our Boston based speakers recommend checking out

So, you’re all booked in for the conference and now you are ready to look at what to do when you are there? Well, you are in luck, as here are a few of our speakers who are Boston locals and have lined up some great suggestions for you to check out:

Casie Gillette - KoMarketing

Casie will be speaking on the power of data on day one of SearchLove, and will also be a member of our breaking news panel. She is the Senior Director of Digital Marketing at KoMarketing in Boston. Here are her favourite spots:

Things to do

Duck Boat Tour

If you've never seen the city, I am a HUGE fan of the duck boat tour. It's obviously a very touristy thing to do but it's a great way to see the city and the drivers are hilarious. It's 90 minutes and you can pick it up in a couple different spots, one which is very close to the Revere Hotel.

Fenway Tour

If there's no game or there is a later game, Fenway offers tours - even if you aren't into baseball, it's pretty cool to see the park. Fenway is a registered historical landmark, so it's still pretty small and has a ton of history.

Food & Bars

North End

I always recommend a meal in the North End, a small neighborhood located near the TD Garden. The streets are small, the buildings are brick, and there are ~40 Italian restaurants which are all good - want pizza? The original Regina pizzeria in the north end is delicious. Their other locations, not so much.

Also...cannolis. Everyone will tell you to go to Mike's, I prefer Modern.

Top of the Hub

The food is so-so and it can be a bit pretentious at night, but if it's a beautiful day, head up to the bar and have a drink. Amazing views of the city.

Bell in Hand

Close to the North End and near Faneuil Hall is the Bell in Hand, which claims to be the oldest Tavern in America. There is nothing special about it but if you want to say you drank a pint where some of the founding fathers sat, this is the place.

Flour Bakery

Located around the corner from the Revere hotel, Flour is a cute little bakery with some delicious pastries, coffee, and sandwiches. Good for breakfast.

Bukowskis

There aren't many dives left in downtown Boston but Bukowskis is one of the best. Located on the other side of the Hynes Convention Center (not too far from the hotel), it's dark, somewhat dirty, but the food is good as is the beer selection.

Eventide

Somewhat new to Boston but founded in Portland, ME, Eventide is located near Fenway and has some amazing seafood. Oysters, chowder, and most importantly, a hot lobster roll. Highly recommended.

Chris Savage - Wistia

Chris is on the SearchLove stage at 11:50 on day two speaking about the future of video. He is the Co-Founder and CEO of Wistia a video platform based in Cambridge, Boston. Here are Chris’ top 4:

Eventide Oyster Co is amazing. Originally from Portland, ME. Their oysters and lobster rolls are incredible.

Neptune Oyster. This is a tiny spot in the North End. You will love everything about this if you can get a table. They are crazy busy.

Thinking Cup has great coffee.

Sweetgreen has great salads.

Justine Jordan - Litmus

Justine will be presenting on the state of email at 2:10pm on Friday 8th June. She is the VP Marketing at Litmus. Here are Justine’s favorite spots:

Restaurants:

Oleana (Somerville)

Metropolis (South End)

Sportello (Seaport)

Alden & Harlow (Harvard Sq)

Spoke (Davis Sq)

Viale (Central Sq)

Attractions:

Duck Tour is always fun, and a classic

Public Garden

North End (Little Italy - take a food tour)

Harpoon Beer Hall (get a pretzel)

Bowling at Sacco's in Somerville

Taza Chocolate Factory tour

Well that all sounds good, right? Don’t forget to follow along on our conference hashtag: #SearchLove and why not engage with your fellow attendees before you arrive and find out where they’ll be eating and hanging out before and after the conference.

See you in Boston!

from Digital Marketing https://www.distilled.net/resources/the-insiders-guide-searchlove-boston-2018/ via http://www.rssmix.com/

#digital marketing