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April Diaries Pt. 1
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Stuffed Egg-Battered Toast
“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120
French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!
Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.
With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.
Check out below for my notes on the results and for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 5 mins Cook: 25 mins Total: 30 mins
Ingredients:
4 ounces (½ cup, 120 g) mascarpone, at room temperature
¼ cup (25 g) walnuts, finely chopped
2 tsp. (10 ml) pure vanilla extract*
4 (1-inch-thick) slices of brioche or challah
2 eggs
½ cup (120 ml) whole milk
¼ tsp. (2 g) kosher salt
2 tbsp. (30 g) unsalted butter
½ cup (120 ml) maple syrup
Confectioners’ sugar for dusting**
* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.
** I used chopped strawberries instead.
In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)
Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.
Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.
TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.
Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.
But, since stuffing each slice is a pain, it might be worth going with the sandwich method.
NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.
In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.
BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.
Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.
TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.
Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.
Repeat to cook the remaining two stuffed slices.
Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.
TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.
NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.
NOTE: To save on dishes, I chose to not warm my syrup.
Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.
Overall, this recipe has one thing really working against it: the vanilla extract.
Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste.
This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.
My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.
It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.
Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.
All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.
Feywild Eggs
(w/ my favourite add-ins)
[Feywild Eggs are] a delightful presentation of creamed, herbed, and fluffed eggs, completed over even heat for a golden crisp finish. Some have even claimed this simple recipe descended from the leShay, an immortal breed of fey “elves” with incredible, godlike powers. - Heroes’ Feast, p. 58
Eggs are one of the most versatile foods around. Scrambled with cheese, added to rice, mixed with greens - there’s nearly no limit to the variations. Easy to pick up the basics, they make a great introduction food for anyone looking to start their cooking journey. The only trick to these eggs is to make sure you have the proper pan for the job!
The Feywild Eggs frittata in Heroes’ Feast makes a great base for any number of combinations you can think of, anytime of the day. Due to all of the possibilities, I couldn’t possibly cover all options in this post. So, I’ll be covering the base recipe through the post and will discuss my favourite add-ins and how I cooked them in the results section!
For a complete feast, eat them with the Yawning Portal Buttermilk Biscuits (p. 31) and Otik’s Skillet-Fried Spiced Potatoes! (p. 20)
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: 10 mins Cook Time: 35 mins Overall: 45 mins*
* Will take longer if you are preparing and cooking add-ins.
For the ingredients:
9 eggs
¼ cup (23 g) freshly grated Parmesan cheese
⅓ cup (20 g) finely chopped mixed fresh herbs (ex. parsley, basil, dill, mint, tarragon, lovage, or celery leaves
½ tsp. (3 g) kosher salt
Freshly ground black pepper
2 tbsp. (30 ml) extra-virgin olive oil
1 yellow onion, finely chopped
5 oz., about ½ cup, (140 g) Fontina, Colby, Monterey Jack, Havarti, or Gouda cheese, finely diced*
* If looking to reduce the fat content, feel free to use half the suggested amount of Parmesan cheese and cubed cheese.
Warning: Make sure the skillet you use is oven-safe to 400℉
NOTE: The cook’s note in Heroes’ Feast gives suggestions for veggies and meats to use with the frittata (asparagus, sautéd bell peppers, sliced mushrooms, etc. and cooked crumbled bacon or sausage). The only point of concern is to make sure they have all been seasoned and cooked through in the pan before adding the egg mixture.
First, I preheated the oven to 400℉ (204℃).
Next, I beat together the eggs, Parmesan cheese, herbs, salt, and some pepper until the mixture was uniformly blended.
After combining the egg mixture, I heated my 10-inch nonstick skillet over medium-high heat and warmed the olive oil until shimmering. Then, I added the onion and let it cook, stirring frequently, until it softened - about 3 minutes.
REMINDER to cook all of your add-in veggies and meats in the skillet before adding the eggs! See the results section for my favourite add-ins and how I cooked them up.
Once the onion softened, I added the egg mixture to the skillet and let it cook, undisturbed, until the edges began to set and bubbles appeared in the center - about 1 minute (upper-left).
Then, I sprinkled the diced cheese evenly over the eggs (upper-right).
After assembling, I transferred the skillet to the middle oven rack and baked the frittata until the center had set and it puffed up - about 14 minutes.
NOTE: The frittata will puff a lot in the oven, so make sure your oven rack is in the middle!
After taking the skillet out of the oven, I ran a flexible nonstick spatula around the edges of the frittata to loosen it for transfer onto a serving plate.
I let it cool for about 15 minutes then cut it into wedges. It can be served warm or at room temperature.
NOTE: Don’t panic when it deflates as you loosen it from the skillet and transfer - it’s meant to do that!
Overall, I would give this recipe a 3.5/5 on its own and a 4.5/5 when you include add-ins. As stated in the introduction, the base Feywild Eggs recipe is a great starting point to build on but really needs the extras to not taste bland.
For my personal favourites, I used Italian parsley, 1 cup (130 g) chopped asparagus, and 1 cup (70 g) sliced mushrooms. Like the original recipe, I mixed in the finely chopped Italian parsley with the eggs. To cook veggies, I heated 2 tbsp. olive oil on medium heat until shimmering and then added the onion, asparagus, and mushrooms at the same time. I seasoned them with salt and pepper in the pan then cooked, stirring frequently, until the asparagus softened and the onions were a translucent golden brown - about 5 minutes.
Bytopian Shepherd's Bread
This spiced bread, served in thick slices, is made from grains imbued with grated carrots and rich chunks of almond [...] If you ever find yourself in possession of the rare herb known as shiftspice, sprinkle a liberal pinch into the batter to ensure that each loaf yields an unexpected flavour. - Heroes’ Feast, p.176
Carrot cake is something that many of us have grown up with one variation or another. Whether it’s a recipe passed down from your grandmother or a slice you pick up at your local coffee shop, this staple has a place in heart and home.
The Bytopian Shepherd's Bread in Heroes’ Feast certainly lives up to the legacy of this treasured treat. Amazingly spiced and not overly sugary, it is sure to be the perfect loaf to serve at breakfast or for dessert!
As a bonus, check out the results section for a delicious quick-and-easy cream cheese icing recipe to go with this carrot cake!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~20 mins Cook Time: ~1h 45min (15 mix. + 1h 15 cook + 15 cool) Overall: ~2h 05 + cool to room temp
For the ingredients:
2 cups. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. freshly ground nutmeg
1 tsp. kosher salt
½ cup currants
3 eggs
¾ cup packed light brown sugar
¼ cup unsalted butter, melted and cooled
⅓ cup buttermilk
1 tsp. pure vanilla extract
1 lb. carrots, peeled and coarsely grated (about 3 cups)
½ cup slivered or sliced almonds
* I found that a ½ cup of sliced almonds was way too many. ⅓ cup will most likely be enough.
I use the following conversions in my cooking:
1 cup all-purpose flour = 125 g
1 tsp. baking powder = 4 g
1 tsp. baking soda = 8 g
1 tsp. ground ginger = 2 g
1 tsp. ground cinnamon = 3 g
1 tsp. ground nutmeg = 2 g
1 tsp. kosher salt = 6 g
¾ cup light brown sugar = 150 g
¼ cup butter = 57 g
⅓ cup buttermilk = 80 ml
1 tsp. pure vanilla extract = 5 ml
1 lb carrots = 500 g
½ cup sliced almonds = 46 g
TIP: If you do not have access to currants, you can substitute them for yellow raisins without altering the flavour of the loaf too much.
Above is what the dry ingredients looked like after whisking them together and then stirring in the currants.
TIP: Coating fruits/nuts in a bit of flour, or mixing them into the dry ingredients, before adding them to the wet ingredients allows for an even distribution through the loaf instead of them all sinking to the bottom!
Above is what the progression of the wet ingredients looked like as they were combined.
Picture 1: whisked the eggs and light brown sugar until well combined
Picture 2: whisked in the melted butter until well combined
Picture 3: whisked the buttermilk and vanilla extract until well combined
Picture 4: Stirred in the carrots
The batter will get progressively lighter as more of the wet ingredients are added.
TIP: I would highly recommend using an electric hand mixer to whisk the ingredients together and not just a regular whisk. Although it is possible, it will take a lot more time and energy to achieve the same result!
Above is what the batter looked like when the wet and dry ingredients folded until just combined. This will be a very liquidy batter, so don’t be too alarmed.
Do not overmix the batter! The more you mix the batter, the more the gluten in the flour will develop. If too much gluten develops, you will end up with a dense, rubbery loaf.
TIP: When folding batter, you’re essentially creating a “J” motion with your spatula around the bowl. To fold, first, scrape ~⅕ of the side of the bowl with a flexible spatula. Then, move it towards the middle of the bowl like you’re “folding” the batter. Finally, rotate the mixing bowl by the amount you scraped so that you’re always folding the batter towards you. Repeat the process until everything is combined!
Above is what the batter looked like topped with almonds before and after cooking.
I found the 55 minute cook time recommended was not enough time. The batter was very wet and although it was edible after 55 minutes, there were areas that were way too undercooked for comfort. On the other hand, it was the perfect amount of time to get the almonds to a nice golden brown.
So, how to keep the loaf cooking while not burning the almonds? First, bake as directed in Heroes’ Feast: 55 minutes on 350°C, turning halfway through. Next, tent a piece of aluminum foil shiny-side in over the pan. This will stop the top of the loaf from cooking while retaining the heat needed to cook the inside. Then, leave the loaf in the oven for another 15 minutes or until a toothpick comes out clean.
TIP: To allow for easy release, cut a piece of parchment paper to fit lengthwise in the pan. This will allow you to lift the loaf out of the pan. See the pics above and below for how it looks.
Above is what the loaf looked like after removing it from the pan.
Cool the loaf as directed in Heroes’ Feast: cool the loaf pan on a wire rack for 15 minutes then remove it from the pan and allow it to cool to room temperature.
Although the cooking time in the book may have been a little bit off, only a small tweak was needed to fix it. Overall, I would give this recipe a 5/5! Everyone in my house loved this loaf and one of my housemates even said it was the best carrot cake they’d ever eaten - which I can’t say I disagree with.
This was the longest recipe so far, but like the potato leek soup, don’t be discouraged! Most of the time is hands-off baking and the taste of this cake alone is worth the time.
For best freshness results, wrap in clingfilm and store on the counter or in the fridge. Lasts up to 7 days when stored in the fridge.
BONUS: Cream cheese frosting recipe
Two of my housemates said the cake on its own was a 4.5/5 and that a cream cheese frosting would make a 5/5. So, below is a delicious yet easy-to-make cream cheese frosting to go with it!
It’s a great base and the page provides details on how to alter it so it can be used with other baked goods! Find out more here: https://sallysbakingaddiction.com/favorite-cream-cheese-frosting/
Ingredients for frosting:
8 ounces full-fat block cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
3 cups confectioners’ sugar, plus an extra ¼ cup if needed
1 teaspoon pure vanilla extract
⅛ tsp. salt
The following conversions are provided for the ingredients:
8 ounces full-fat block cream cheese = 224 g
½ unsalted butter = 115 g
3 cups confectioners’ sugar = 360 g
1 tsp. pure vanilla extract = 5 ml
⅛ tsp. kosher salt = 1 g
NOTE: Be sure you are using a full-fat block of cream cheese! Not low-fat or from a tub. As the recipe points out:
The #1 reason bakers end up with runny frosting is because they’re accidentally using cream cheese spread instead of a block.
If using from a tub, there’s a good chance your frosting will be thin and runny!
Above is what the frosting looked like after creaming together the cream cheese and butter and then beating in the confectioners’ sugar and vanilla.
If you want your frosting a little thicker, beat in the extra ¼ cup of confectioners’ sugar.
For best freshness results, store in a tupperware in the fridge. Lasts up to 5 days in the fridge.
Otik’s Skillet-Fried Spiced Potatoes
[...] the recipe featured below is widely thought to be the closest that one can come to the feeling of sitting atop the famed vallenwood tree tavern with one of his homebrewed dark ales in hand. - Heroes’ Feast, p. 20
Hashbrowns are one of my all-time favourite breakfast side dishes but usually have a large time component or an uninteresting flavour. After trying numerous recipes, I was beginning to wonder if I would ever find one that I would enjoy. Then came Otik's Skillet-Fried Spiced Potatoes! The first time making these for my house, we were all blown away by how great they were!
Seasoned to perfection with a kick of spice, these skillet fried potatoes have become a staple at our Saturday morning breakfast table. They’re amazing whether eaten the day-of or heated up later. Try the ultimate breakfast trio and eat them with the Yawning Portal Buttermilk Biscuits (p. 31) and the Feywild Eggs (p. 58).
Want to eat them but aren’t a morning person? No problem! These fried potatoes also make an amazing base for a fun lunch or dinner meal. Just add some sausage and chopped green pepper and voilà!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~15 mins Cook Time: ~40 mins Overall: ~55 mins
For the ingredients:
2 tablespoons neutral-tasting oil
1 large yellow onion
1 tsp. kosher salt ( ½ tsp. for onions, ½ for spicing)
1.5 lbs. Yukon gold potatoes, scrubbed or peeled, cut into ¾-inch pieces
1 tbsp. salted butter
Freshly ground black pepper to taste
1 tsp. sweet paprika
1 tsp. cayenne*
½ tsp. garlic powder
2 tbsp. minced fresh chives
*See ingredients notes
I use the following conversions in my cooking:
1 lb. potatoes = 500 g
½ tsp. garlic powder = 1.5 g
1 tsp. cayenne pepper = 1.8 g
1 tsp. sweet paprika = 2 g
½ tsp. kosher salt = 3 g
Although they may seem inconsequential, I would consider the chives a necessity with this recipe. The fried potatoes are amazing on their own but pairing them with the chives really makes them shine.
I have made these fried potatoes both with and without the onion due to differing tastes in my house. I would suggest using a little more garlic powder than what’s called for if leaving out the onion.
TIP: To save yourself time in the morning, cut up the onion and the potatoes the night before. Keep fresh by submerging the cubed potatoes in cold water and covering the onions in cling wrap and storing them in the fridge.
NOTE: I would 100% recommend using a non-stick skillet for this recipe if you have access to one. I tried making these in a stainless steel pan with the recommended amount of oil: the skins stuck to the bottom instantly and the pan was a nightmare to clean.
NOTE: I would caution the amount of cayenne pepper called for in this recipe. Even for the spice junkies in my house, 1 tsp. was A LOT of cayenne pepper. I would recommend starting with a little bit less than ¼ tsp. (~0.4 g) and increase it from there each time you make them.
Above is what my onions looked like after I fried them up. I did my best to achieve the “browning with brown edges”.
Don’t skip the salt on this step, it helps the onions brown!
NOTE: With a properly heated pan, I’ve found that 4 minutes on medium-high and 4 minutes on medium were too generous for time. Once you’ve gotten the oil shimmering, they’ll need only 3 minutes on each.
Above are the potatoes after they were softened in the microwave.
Heroes’ Feast mentions this, but do make sure to drain any water the potatoes have released. Skipping this will mess with the development of the skins and cooking time.
TIP: To save time, put the potatoes in the microwave when you start cooking the onion.
Above is the progression of what the potatoes looked like as they were cooking.
Pic 1: Potatoes when just put into the pan
Pic 2: First flip after 6 minutes
Pic 3: Second flip after 6 minutes
Pic 4: Third flip after 4 minutes
Not shown: I flipped them once more after 4 minutes right before stirring in the spices and onion
Altogether, the potatoes were fried for 20 minutes.
TIP: If you don’t only have unsalted butter to combine with the oil, add a small pinch of kosher salt to the pan.
NOTE: Remember to never overcrowd the pan when cooking! However, if you find that you have, it’s fixable. Simply make sure that you’re always moving the potatoes on the outside edges in when you flip them and cook the potatoes for as long as it takes for the biggest pieces to have softened.
Above is what the potatoes looked like after stirring in the spices and the onion.
TIP: To keep the onions from cooking more when you return them to the pan, mix in the spices first then take the pan off the heat for ~30-45 seconds before adding them in. They’ll still cook a little, but there’s less risk of them burning.
Overall, I would give this recipe a 5/5. Like the Yawning Portal Buttermilk Biscuits, they’ve quickly become a weekend brunch staple in our house!
Additionally, these go great with a homemade (or store-bought!) hollandaise sauce or when eaten as a side for the Feywild Eggs. The richness and flavours combine to create an amazing taste that’s sure to liven up your morning!
For best freshness results, store in a sealed container in the fridge. Keeps for up to 4 days.
NOTE: Consensus in our house: Those who enjoy onion give them a 5/5 with onion and a 4/5 without. For those who don’t, they’re a 5/5 without onion. So, overall, you really can’t lose! Just remember to adjust the spices (especially the cayenne pepper!!) if you’re making a smaller side batch for someone who doesn’t like onions. Learned that the hard way...
Yawning Portal Buttermilk Biscuits
While the inn’s undisputed main attraction is the cavernous portal that descends straight into deadly Undermountain dungeon, these famed biscuits are a close second. - Heroes’ Feast, p. 31
I’ve always wanted to make biscuits, but was never motivated enough on a Sunday morning to take the time to prep and clean my bread board to knead dough. So, it was a wonderful surprise when I saw this no-knead recipe for biscuits in Heroes’ Feast!
Crunchy on the outside and soft on the inside, these biscuits are so melt-in-your-mouth delicious that you’ll throw away any other recipe you have. Whether eaten warm, at room temperature, or a day or two later, they are an amazing on-the-go breakfast snack that pairs well with any jam.
To really spice up your morning, try them with a side of Otik’s Skillet-Fried Spiced Potatoes!
See below for my notes on the results and for some helpful tips and tricks when making these yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~20 mins Cook Time: ~50 mins (30 bake, 20 cool) Total Time: ~1h 10min
For the ingredients:
12 tbsp. unsalted butter (2 tbsp. at room temp. 10 tbsp. chilled)
3 ½ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
1.25 tsp. kosher salt
1 ½ tsp. sugar
1 2/3 cups buttermilk
I use the following conversion in my cooking:
1 cup all-purpose flour = 125 g
1 tbsp. butter = 14 g
1 tsp. sugar = 4 g
1 tsp. baking powder = 4 g
1 tsp. baking soda = 8 g
1 tsp. kosher salt = 6 g
TIP: If you don’t have unsalted butter, lower the salt content by ~1/3 tsp (2 g).
Above is what the dry ingredients looked like after I broke up the chilled cubed butter into pea-sized pieces.
TIP: Cut your butter into cubes and store it in the fridge until you add it to the dry ingredients. The colder the butter is (without freezing!), the better the pockets of buttery-goodness will turn out.
Above is what the dough looked like after adding the buttermilk. Be aware, it will be a very sticky dough.
Sometimes, you might find that there’s a little bit of flour at the bottom of the bowl that won’t mix in. This is okay! Just put in in the baking dish with the rest of the dough.
Heroes’ Feast mentions doing this, but I want to reinforce that it is very important to grease the spatula before scoring the biscuit dough. The dough is incredibly sticky and will be a nightmare to deal with if using an ungreased spatula.
I don’t have my 8 x 8 pan with me right now, but I do have a 7 x 11 x 2 glass dish. To account for both the dough being shallower and the baking dish being made of glass, I decreased the cooking time by 6 minutes.
While making these, I found that you don’t need to flour your hands and push the dough to the corners of the pan. If you have a strong enough silicone spatula, you can easily grease it and move the dough around that way. No need to get your hands dirty!
Don’t forget to rotate the baking dish halfway through cooking!
Above is what the biscuits looked like after they came out of the oven and were brushed with butter.
TIP: To remove the biscuits from the baking dish with as little hassle as possible, place a large cutting board over the baking pan and invert it onto the board. The biscuits will slide out easily and you can transfer them to the cooling rack from there.
Overall, I would give these biscuits a 5/5. They’ve quickly become a Sunday morning staple and I always have to stop my family from eating them before they cool-down!
If you’re planning on having them with jam, I’d recommend not adding any more butter. The butter content is so high that they don’t need any more of it.
For best freshness results, store them in a paper bag on your kitchen counter. They will keep for 2-3 days.
Breakfast and Brunch - Chocolate-Covered Strawberry Smoothie This chocolate-covered strawberry smoothie, which is great for breakfast or as a snack at any time, contains the secret ingredient Ovaltine®.
Ahh, how lovely it would be to awaken and be certain of what kind of sustenance I require. Alas, no, I shall stand in the kitchen for half a hour pondering, for no form of nourishment seems appealing. aaaaaaaaaaaaaaaaaaaaaaa
gumi at a respectable breakfast merchant
Every time I sit down to eat I have this impulse to pray to my lost God. An habit of years ago, that shocks me. It will always be there, in the small things where I used to find him.
Power Outage #98 Fryday!!
WIP Shots Below!:
Why do people always get shocked when i say i eat lunch/dinner food for breakfast??? Like it's food ain't it???? Tf is the difference other then i actually want to eat this???
It was a lovely morning and meeting 💜💛
Just the way I like it... I think sometimes our laughter was the loudest in the cafe 🥲💜
Just morning at home ☀️
Breakfast from my childhood or my favourite joke that "the tastiest food is the one I didn't make" 😅👌
🔸Some random breakfasts over the past couple of weeks🔸
Just morning coffee 🖤☕
Cooking breakfast like meditation ☀️
Coffee time 🖤🩷
Breakfast at lunchtime, "Home Alone", my daily regime has gone astray, but that's the beauty of holidays 👌☺️
Frosty morning ❄️🩷
My mood for today😴👌☺️