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qvietwhispers · 3 years

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INTRODUCING; PHINEAS PRESCOTT

Age: 26

Gender: Cis Man

Pronouns: He/Him

Occupation: Librarian

Trigger Warnings: abuse mention (both as a child, and adult), homophobia mention, kidnapping mention

Biography:

Phineas was born into a wealthy, traditional family. His parents were strict, wanting Phineas to be nothing less than the ‘perfect’ child they’d pictured in their minds.

He was a very studious child, keeping his head down, preferring books to the company of people. The only kids he ever interacted was his parent’s business partner’s children, and Phin never really got along with them.

Phineas learned rather quickly that it was better to stay in line, for even something small, he would be punished. The excuse of clumsiness fell from his lips far to often than not, the boy learning how to patch up injuries far earlier than he should have.

When he was thirteen, he was introduced to Claire. Growing up, Phineas had heard whisperings of the twin he supposedly had, never quite making it, yet here she stood.

He was hesitant at first, but eventually Claire became the one thing Phineas knew he could count on. Phineas had never really felt like he had a family until then.

Phineas desperately tried to shield his sister from their father’s rage. She didn’t deserve it, and so he made it his mission to protect her, no matter the personal cost.

Phineas was seventeen when he realised he liked boys. He’d tried to push any thoughts of anyone else to the back of his mind, but there was one boy he couldn’t forget.

He was all smiles, and a mischievous glint in his eyes and he was the closest thing Phineas had to a friend. He was many of Phineas’ firsts, including the first person he ever fell for.

He wasn’t sure how, but his parents found out. They’d been trying to push him towards a family friend’s daughter, and were appalled when they realised their match would never happen. They punished him, and threatened to disown him unless he buried that part of himself. Not wanting to leave Claire, he cut off all connections with the boy.

Phineas originally went to Law School. It was something he despised, but his parents were adamant he followed in their footsteps. Phineas stayed quiet, and went along with it.

It wasn’t until Claire got kidnapped, that he snapped. Phineas knew he couldn’t stay and risk her safety again; so the second they got her back, they decided to leave.

He had dug up enough dirt on his parents for them to know better than to chase after them, something he was never proud of, but knew was for the best.

It was then, four years ago, that they moved to Wakefield, Claire’s hometown. He’d squirrelled away enough money to rent an apartment, not wanting to impose on Claire and her adoptive father.

Realising he could finally live his life as he pleased, Phineas got a job at the library, and he loves it.

Ever since moving to Wakefield, he’s come out of his shell more, and while he still comes across as awkward, and unsure of himself, Phineas is finally learning to be happy.

wanted connection ideas:

Best friend/Confidant - despite how awkward and stilted Phineas was at first, the two bonded rather easily, and they are easily one of his closest friends. They are one of the only people he’s let in.

Ex ???? something - They never exactly labelled it, but it was definitely more than just a hook up. Phineas became overwhelmed with his feelings, and called it off and has probably tried to avoid them since.

FWB (Past & Present) - Phineas is still somewhat scared of letting people close, so casual is usually his go to.

OPEN - I’m totally up to just brainstorming !!!

#muse; phineas prescott #wakefieldtask #wakefieldtask01

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rafaelthompson · 4 years

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Discovering (More) Coffee Drinks from Around the World

We continue our exploration of traditional beverages served every day in countries throughout the globe.

BY KATRINA YENTCH BARISTA MAGAZINE ONLINE

Cover photo by Sunnyside Circus

Last year, we explored the ingredients of several traditional drinks in-depth, and recently, we covered a series of brewing methods and devices that coffee drinkers across the world use, like the café phin and the vandola. This week, we learn a little more about traditional coffee beverages that are served in several different countries, from Thailand to Cuba. If there’s one thing we all love as evidenced by these drinks, it’s plenty of sugar!

Oliang – Thailand

The oliang is almost incomplete without condensed milk. Photo by The Flying Squirrel.

It’s over 25 degrees Celsius (77 degrees Fahrenheit) in Thailand most of the year, so it makes sense that coffee over ice is the norm. The oliang comes from the Thai-Chinese population in the country, whose Teochew dialect translates oliang as “o” for black and “liang” for cold. For a quick fix, a powder of the premade coffee exists now, but to make it from scratch you can blend coffee with items like cardamom, sesame seeds, soybean, and rice. After this coffee is brewed through a sock filter, it gets poured over ice and added to condensed milk—the true sweetener of Asia.

Egg coffee – Vietnam, Sweden, Indonesia

The creation of Swedish egg coffee actually comes from the Swedish immigrant population of the United States, who also refer to the drink as “Lutheran Church Basement Coffee.” Photo by I Need Coffee.

If whiskey sours made with raw egg whites already make you apprehensive, you might question the validity of egg coffee, which has ingredients varying between the several countries that make this sweet, “protein-filled” beverage. However, the egg emulsifies as it is shaken, which makes it safe to consume in coffee. Vietnam’s cá phe trung and Indonesia’s kopi telur combine egg yolks with a mixture of different sugars, condensed milk, and strong dark coffee, while Sweden’s version of egg coffee fuses coarsely ground coffee with a raw egg, boiling water, and cold water. The history of Sweden’s egg coffee, also called “Lutheran Church Basement Coffee,” comes from the Swedish migrant population of the U.S., who salvaged low-quality coffee grounds to make the drink. Vietnam’s version of egg coffee comes from a similar historical standpoint; when there was a milk shortage in Hanoi in the 1940s, a bartender discovered that whipped egg yolks with sugar could be just as creamy of a caffeinated treat.

Café de olla – Mexico

Café de olla brews ground coffee with piloncillo and cinnamon sticks—a sweet spice of a delight. Photo by Lavela Creations.

If there is one drink you could expect to find in a grandmother’s kitchen in Mexico, it’d be café de olla. The drink, whose name translates to “pot coffee,” has been around since the 18th century, when coffee first arrived to the port of Veracruz during the Mexican Revolution. Café de olla is made by brewing coffee with cinnamon, piloncillo (similar to brown sugar), cloves, and orange peel. Today, it is a ubiquitous family favorite found in restaurants, homes, and plenty of cafés, of course.

It is common to find café Cubano served in small plastic cups like these. Photo by Coffee Sesh.

Café Cubano – Cuba

Café Cubano is also referred to as a cafecito (little coffee) or Cuban espresso. Coffee first came to Havana in 1748 but didn’t explode as a popular export until the 1940s. It eventually declined as a crop during the Cuban revolution, but has become an essential part of Cuban coffee culture, as it is consumed several times a day alongside meals and/or during socialization with others. It’s also made a place for itself in the heart of Miami—one of the U.S. cities with the highest Cuban population. Typically made with dark Spanish and Italian roasts (Café Bustelo is a crowd favorite), a café Cubano is simply a very strong shot of espresso made from either an automatic machine or moka pot. A splash of the coffee, however, is whisked vigorously with sugar, creating a thick layer of “sweet cream” that the rest of the espresso is poured over again—a creamy, satisfy treat. If you’re a barista who has been asked to put a packet of sugar directly into the portafilter for a customer’s espresso order, this may be why!

Coffee with tea is a “match for lovebirds,” as translated from the name yuenyeung in Cantonese. Photo by The Spruce Eats.

Yuenyeung /Kopi cham/spreeze – Hong Kong, Malaysia, Ethiopia

Three parts coffee, one part black tea, this drink “marries” the two beverages together, as the name yuenyeung literally translates to “lovebirds tea” in Cantonese. The origin of this coffee-tea beverage comes from street vendors and local cafés in Hong Kong, and today’s version exists nearly everywhere in the city, whether it’s a local food stall or inside a mall. To make it, mix coffee with Hong Kong-style milk tea—which is black tea mixed with condensed milk, of course.

The post Discovering (More) Coffee Drinks from Around the World appeared first on Barista Magazine Online.

Discovering (More) Coffee Drinks from Around the World published first on https://espressoexpertsite.tumblr.com/

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