> recent entries
> calendar
> friends
> Maddie's Fanfiction
> profile
> previous 15 entries

Wednesday, August 20th, 2008

snape_potter [ starcrossdkayla ]

12:30a Fic: Nights of Gethsemane by StarCrossed (43/61) Title: Nights of Gethsemane Author: StarCrossed Betas: yivel and whitestar_alpha Rating: NC-17, XXX Genre: Angst, Romance, Slash, Het, Drama, Mystery Pairing: Snape/Harry, Harry/Ginny, and a few others scattered around Book Length: Unfinished, ~250,000 so far Summary: Harry is a prisoner of the Dark Lord and Snape his prison guard. Completely cut off from the outside world, Harry struggles to hold himself intact as he is forced to rely on Snape for everything. Yet Snape may not be all that he appears.... ( read more ) Chapter 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 4142 43a/43b Fanmade Parody [no spoilers]: Nights of Gethsemane the musical (Link goes to the youtube video). Remixes. Porn pieces written for fans that can be read separately or along with NoG.

(comment on this)

Tuesday, August 19th, 2008

snarry_games [ snarrymod ]

11:57p 2008 SUMMER ART GAMES SIGN UP POST ( 2008 SUMMER ART GAMES SIGN UP POST )

(2 comments | comment on this)

daily_deviant [ pre_raphaelite1 ]

11:02p Fic: " Drifting" (Victoire/Angelina Johnson, NC-17) Title: "Drifting" Author: pre_raphaelite1 Rating: NC-17 Pairing: Victoire Weasley/Angelina Johnson Warnings/Kinks: Student/teacher, oral sex, fantasy, water sex, breathplay (of a sort) Themes/Kinks Chosen: Insufflation Word Count 1065 Summary: It takes Victoire a moment to realize she is underwater. It isn't the colour or the tall stalks of kelp stretching toward the receding ceiling. It isn't even the bubbles rising up from the woman's full lips as she exhales in a breathy groan. It is the gentle movement everything has acquired: a soft ripple of light and motion twined together and elegantly gilded. Author's Notes: After a couple months' hiatus, I am back. For better or worse. :P But no mucophagy this time. It's even nearly tame for me! Nearly. ( Drifting ) Feedback is loved!

(2 comments | comment on this)

Wednesday, August 20th, 2008

foodpr0n

1:02a Fenton's Creamery http://community.livejournal.com/food_porn/4806967.html Last night my boyfriend and I decided to make a visit to Fenton's Creamery in Oakland, CA and let me tell you... it was AMAZING. I don't know if I've ever eaten any food more pornographic. We ordered the large size "make your own sundae" (there is an even larger size as well!) with mint cookie, cookies and cream and chocolate chip ice cream, smothered in hot fudge and whipped cream and topped with a cherry. They have some even more impressive sundaes, but my boyfriend is a picky eater, so we picked the kind he wanted--I am the opposite of a picky eater, so while I'd prefer more kinds of toppings and more exotic flavors of ice cream, I am also perfectly happy to eat the ones he picks. It was pretty much amazing. The picture doesn't really do it justice (from camera phone, taken right before we ate it), but try to use the sugar thing to give some scale. Or put it as the waiter described it, as big as two of his fists (that waiter had really large fists haha).

(comment on this)

foodpr0n

1:02a Beer-braised beef, smoked gouda creamed spinach, artichoke, and beer! http://community.livejournal.com/food_porn/4806702.html Today, I decided to do a braised short rib recipe, based (loosely) on Daniel Boulud's recipe. I found some short ribs for cheap, and I figured, why not? I didn't manage to get pictures of searing the short ribs themselves, or sauteeing the vegis, but I'm sure you know what both of those processes look like. If you're curious what I'm braising them in, it's this: Yep, Broolyn Brown Ale and cheapo Goya cooking wine. If you're using good wine, this recipe needs salt. If you're a cheapskate like me, Goya will provide all the salt you need. First up, I marinated the short ribs in the wine a bit, with some garlic, thyme, lemon juice (just a splash from a bottle), and rosemary. Of course, lots of black pepper! After a day, though, I decided to braise them, in hopes that I'd come away with something tender and delicious. Weirdly, I've never actually had short ribs, so I'm not quite sure what this is supposed to taste like. After searing them off, I set the beef aside and tossed in mushrooms, carrots, and onions. (No, it's not mirepoix . . . I hate celery!) I deglazed the pan with a bit more of the wine. With the deglazing juices, half the bottle of wine, the beer, and the remainders of the marinade, I made the braise . . . stuff. Whatever you call it. The tastyness. I set that on to reduce a bit as the vegetables cooked up, and let me tell you, it smelled divine. I also tossed in two cloves of garlic for fun. here's the second one going in! Finally, I layered it up (no beef on the bottom) in my pretty new round casserole. Look how tasty! And into the oven it goes for two and a half hours, torturing all the people in my apartment! Well, after that 2.5 hour interlude in which the smells were most excellent, I allowed that tasty, tasty meat to rest a bit (as braised beef improves in flavor if you let it rest over night--I didn't have overnight, but I did have a few hours, so I let it sit). I also skimmed off the fat and used it to make my side dish . . . creamed spinach with smoked gouda! I started off with some of the broth deliciousness alongside the heavily peppered fat that had rendered off and made a roux. For those who don't know . . . heat up some fat and add some flour. Let it cook til a bit brown--just a minute or two--and then added milk and whisked like crazy. Pure roux magic! (Sorry, no pictures here--roux are high-maintenence and leave no time for picture-taking!) Then I added my gouda cheese and some romano cheese (parmesean or a blend will do in a pinch), and kept adding milk until it simmered to the right consistency of cream sauce. You have to keep the heat low on this one, or else it'll burn, but other than that, making cream sauces is so, so easy, and produces truly wonderful stuff! I stirred and stirred until it got as creamy as it was going to get, and then I roughly chopped and added my wonderful fresh baby spinach. I just folded it in and let it barely wilt, keeping all the nutrition and wonderful, green flavor. You may notice there are no measurements up here. I only cook til it looks and tastes right. If you want more specific measurements, I can try to figure out some, just comment and let me know! Anyways, here it is . . . the money shot! Truly delicious. Along with this decadent dinner, I served a steamed artichoke and garlic butter (classic!) and St Bernardis Abbot 12 Christmas Ale (which we found on special at the local beer store). Enjoy!

(comment on this)

hp_summersmut [ summersmutmod ]

12:00a [FIC] The Owl, the Spider, and the Orphaned Dragon: Katie/Charlie :: for idea_of_sarcasm Title: The Owl, the Spider, and the Orphaned Dragon Author: Recipient: idea_of_sarcasm Pairing: Katie Bell/Charlie Weasley Rating: NC-17 Word Count: 33 495 Warnings: explicit sexual situations, some angst and violence Disclaimer: All Harry Potter characters herein are the property of J.K. Rowling and Bloomsbury/Scholastic. No copyright infringement is intended. Summary: Three months after the Battle of Hogwarts, Katie Bell's Quidditch team accepts an invitation to an exhibition match against the Vatra Dornei Dragons in Romania. When the appearance of a real dragon prolongs the match for a week, Katie soon finds herself caught in the sinister machinations of a smuggling ring, while she juggles her responsibilities as a Chaser and her growing attraction to an old friend. Author's Notes: For idea_of_sarcasm, who wanted plot and strong women, and made me step out of my comfort zone, by giving me a dozen pairings to choose from that I'd never written before. It was a lot of fun for me to write this and I hope it is somewhere along the lines of what you imagined. Your prompt list was really a dream come true, because it was specific enough to give me a starting point while remaining vague enough to let me go off into a million different directions, before I finally settled on this. Huge amounts of chocolate kisses to my fabulous beta reader for all her hard work, and the hp_summersmut mod for her infinite patience. ( The Owl, the Spider, and the Orphaned Dragon )

(comment on this)

Tuesday, August 19th, 2008

foodpr0n

11:32p roast a chicken before cold war 2 http://community.livejournal.com/food_porn/4806536.html so i went to the store and bought a chicken after a long night with my kiwi roommate and a bunch of jameson and johnny walker. these are some tips and tricks on roasting a chicken...and more on living in paris. this place is a trip. i read the news too much. sorry for my involvement of politics in the food. also sorry im a bad photographer. ( a twist on a lawson classic, how to roast a pretty birdy )

(comment on this)

hpicons [ valady ]

10:04p HBP Icons ...in case you aren't sick to death of them yet! :) Preview: 1 2 3 ( Iconsees Here ) *Comment if taking. *Credit valady *No Hotlinking please.

(6 comments | comment on this)

foodpr0n

7:56p Yum yum. http://community.livejournal.com/food_porn/4806220.html And now for some food porn: Recipe: 1/2 cup heavy cream 1/4 cup butter (half a stick) 1/4 cup of water from the pasta boil (after it's boiled, for the starchinesS) 1 cup grated parmesan cheese (you can adjust to taste) 2 1/2 - 3 smoked tomatoes salt and pepper to taste Boil water for pasta (I use about a half a box of pasta) whilst the pasta is cooking, melt the butter in a pan over medium-low heat, then add the heavy cream and whisk until combined. Add salt, pepper, and parmesan cheese. Whisk until the parmesan is melted and well combined, then add the starch water from the pasta pot (you can use this to adjust to your own consistency/texture preferences). Stir well once again, then add in your smoked tomatos, diced fine so that it all mixes together and spreads through out. Drain pasta, add to sauce, mix well. Enjoy. :Edited: because I was an artard and said 1/2 cup butter when I meant 1/4 cup... was thinking 1/2 stick. oh well

(comment on this)

foodpr0n

6:23p Korean-style pork loin chili wraps http://community.livejournal.com/food_porn/4806112.html Korean-style chili pork loin wraps. Very tender, and a great blend of spicy flavor. More pictures and recipe at FotoCuisine.com

(comment on this)

foodpr0n

6:23p Rotisserie chicken crepes & Cajun cottage potatoes http://community.livejournal.com/food_porn/4805593.html Saturday's dinner was French: Herb crepes filled with rotisserie chicken, ham & asparagus and Cajun cottage potatoes. CREPE FILLING Asparagus Olive oil Rotisserie chicken (removed from bone) Onion, 1 Garlic, 1 clove Red bell pepper, 1 Smoked ham (cubed) Butter, 2 tbsp Flour 2 tbp Milk, 2 cups Parmesan, 1 cup Salt & pepper Coat asparagus wth olive oil, salt & pepper (Lemon pepper would be good, too) and roast. Meanwhile, saute' onion, garlic & red bell pepper in butter. When they're tender, stir in flour. Then add the milk and stir until smooth. Add parmesan (shredded or grated) and salt & pepper to taste. Add rotisserie chicken (I used Backyard Grill flavor) & ham. I would also cut the asapargus & add it at this time. However, I'm the only one in my family who likes it, so I just left it out and added it to my own plate. Cook a few minutes to meld those flavors and to thicken the sauce. The smokiness of the chicken and ham permeate that mild, creamy sauce and make it taste you like you made it in a wood-burning oven. I used herb crepes, so I didn't add any herbs to my sauce. But you could certainly add any herbs of your liking here (parsley, thyme, rosemary, sage). HERB CREPES Eggs, 2 Milk, 3/4 cup Water, 1/2 cup Flour, 1 cup Sat, 1/4 tsp Pepper, 1/8 tsp Herb(s) of your choice, 4 tbsp Butter Whisk eggs, milk & water together. Add flour, salt & pepper. Add any herbs you want. I used parsley & thyme. You could also throw it all in a processor & make it smooth and green. Just your choice. Cook in butter on pretty high heat until browned. Flip & brown the other side. It just takes a couple minutes. I find a tiny frying pan makes them the perfect size. As you cook them, stack them with waxed paper between them. CAJUN COTTAGE POTATOES Butter Onion, 1 Green bell pepper, 1 Garlic, 1 clove Potatoes Cajun seasoning Cayenne Salt & pepper Parmesan I was inspired by </a></b></a>kay's Cottage Potatoes recipe to make these, and I just put my own twist on it. Preheat oven to 400. Cut potatoes & preboil. (I used her microwave method. I will be using that a lot more often, too!) Saute onion, bell pepper & garlic. Drain potatoes and add them. Sprinkle with Cajun seasoning, cayenne, salt & pepper. Cook a few minutes to infuse the flavors. Transfer to oven dish. Top with parmesan and bake 45 min. The parmesan gave it this yummy crispy coating. Probably a thin layer of finely shredded cheese of another kind would do the same thing. I think I will experiment with the cheese next time. This dish was a wonderful complement to the crepes. I liked to mix a little of the sauce with them. Mmmm!

(comment on this)

foodpr0n

6:23p it's healthy because there is fruit, I say http://community.livejournal.com/food_porn/4805309.html I made this recently, based on </a></b></a>wolfsilveroak's recipe in the cooking comm from a while back. . From the pan: With a piece missing: Assembled for sharing: It was delicious (the three times I've made it) and my buddies loved it. I used 1.5 cups blueberries and did go the route of the lemon sauce, with more than the recommended cornstarch because I like it thicker. Enjoy! x-posted.

(comment on this)

asylum_promo [ tommygirl ]

2:26p New Writing Community 25moments is another of the prompt table type of writing communities/challenges. This one is geared to those that are polyfannish and have more than one pairing of preference to write for. Of the 25 prompts provided, you can write in 25 different fandoms. No claims, no hassles - just complete the table in a timely fashion. 25moments

(comment on this)

hp_summersmut [ summersmutmod ]

12:00p [FIC] Secrets and Confessions of Love: Harry/Dean, Others :: gift for gfeather Title: Secrets and Confessions of Love Author: Recipient: gfeather Pairing: Harry/Dean with some Ron/Seamus and Hermione/Terry Boot Rating: NC-17 Word Count: 3,426 Warnings: It’s slashy Disclaimer: All Harry Potter characters herein are the property of J.K. Rowling and Bloomsbury/Scholastic. No copyright infringement is intended. Summary: Dean finally confesses to being Harry’s secret admirer and they realize what they mean to each other. Author's Notes: I hope you like this, gfeather. I am also a fan of unique pairings and this story has been in my head for some time. I’m glad I finally got the chance to write it. It’s definitely not very canon, and I hope it’s not too cliché ;) ( Secrets and Confessions of Love )

(comment on this)

(comment on this)