Mary
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kilerkki.bsky.social
Mary
@kilerkki.bsky.social
190 followers 110 following 1.5K posts
I read voraciously, write occasionally, and take a lot of photos of food and cats. Queer, married, she/her. 🇨🇦
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 9h
we will have to get through it together. 💪 maybe we’ll pull a BLCZ House and read aloud with voices (and commentary)
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 10h
!!!!

Looks like I have a little while to gird up my loins and prepare to read horror…
reactorsff.bsky.social Reactor Magazine @reactorsff.bsky.social · 11h
We’re thrilled to announce Poppy Creek, the debut novel by Ivy Fang!

This darkly funny twist on a haunted house tale follows Laurel Meng, a Chinese American con woman posing as an exorcist, and will be published by Tor Nightfire in 2027.
reactormag.com/book-announc...
Announcing Poppy Creek by Ivy Fang - Reactor
A tense, atmospheric horror novel arriving in 2027 from Nightfire
reactormag.com
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 15h
oh yeah, agreed. It’s the moment when her mouth is on his throat and he’s trying so hard to hold himself back.
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 23h
awwww they look like they had fun but in that first photo she is definitely projecting “I’m gonna seduce him so hard”
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 23h
aww well

I MEAN WHEW, WHAT A RELIEF
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 23h
I have not! I did see Cheng Lei’s hot springs scene in Legend of the Female General tho and I’ve got to say this one was WAY more erotic despite both participants being fully clothed
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 23h
are these

are these behind the scenes pics

Or behind as in butts pics

because I could believe either at this point
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 1d
LOVE IN THE CLOUDS EPISODE 19 BATH SCENE

Whole episode actually. WOW.
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 1d
Colors and movement and details in this are so gorgeous!
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 2d
My WIP has a main character with an accelerated healing rate & a very dangerous job, so my timeline Excel sheet also needs to contain info on each injury & how quickly they heal. He also lives on a space station with time organized in 8-hour shifts instead of days/nights. This is pure self-torture.
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 2d
No weekend deluge of kitten pics??? Who raised this kid.
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 2d
Aiwen we just watched ep 14 where Buxiu appears with his flying sickle swords in Twenty-Seven’s time of need and I literally said “oh no….”

This show is giving me absolutely everything I want with Mingzai but I might be in a bad way ficway for their companion beasts
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 2d
I think you were the one who introduced me to this fic originally!!!
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 3d
The ultimate evolution of fusion foods: Toronto Fry Sauce.
A small blue fish (originally a cat food dish) mostly filled with an orangey gloop. Behind it are arranged 4 condiment bottles: Kozlik’s Sweet & Smokey Mustard, Korean ssamjang, Japanese tonkatsu sauce, and Hellman’s mayonnaise.
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 3d
welllllllll it’s not Dragon Age but you could start with “Silver in the Wood” by Emily Tesh
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 3d
also taking recs for other canon-compliant/canon-divergent DA fics but this one is an all-time great
By The Still Waters - Chapter 1 - orphan_account - Dragon Age: Inquisition [Archive of Our Own]
An Archive of Our Own, a project of the Organization for Transformative Works
archiveofourown.org
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 3d
back in the Dragon Age feels lads, it’s time to reread orphan_account “by the still waters”
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 3d
Those are stunning!
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 3d
no one has ever accused me of having impeccable taste. I am treasuring this comment in my little dragon hoard...
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 4d
SO HAPPY FOR BOTH YOU AND AUBREY THAT THIS SHOW TURNED OUT GOOD.

Also I'm watching too (much slower, not waking at 3 am to catch the new episode like my beloved wife...) and really enjoying it!
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 4d
This is the guy who sometimes stops by with “I’m making butter tarts this weekend, would you like four??” And just asks for tasting notes to refine his recipe for next time 😭
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 4d
We’re trying to convince him to start a business teaching young professionals (& older ones) how to cook/meal prep/cook BETTER. He’s an amazing chef & teacher!
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 5d
Homemade Beef Wellington with red wine sauce and red wine gastrique, served with Yukon gold mashed potatoes and sweet kale salad.
Homemade Beef Wellington with red wine sauce and red wine gastrique, served with Yukon gold mashed potatoes and sweet kale salad.
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 5d
Then, finally, he cut it open. It was PERFECT. Exquisitely tender, no dreaded “grey line” of overcooked meat, no soggy crust or leakage. (The cleavage through one half of the tenderloin comes from the trimming & just gave us a chance to season inside, so the flavour was exceptional).
A beef Wellington resting on a wooden cutting board, the chef about to slice in Beef Wellington sliced open, showing the layers of puff pastry, spinach crepe, prosciutto, duxelles, and rich rare meat A slice of beef Wellington on a white plate next to a pile of golden mashed potatoes. The meat is glistening red in the center
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kilerkki.bsky.social
Mary @kilerkki.bsky.social · 5d
While the Wellington baked, we made Yukon gold mashed potatoes. He made a red wine sauce with shallots, thyme, garlic powder, & butter. He also reheated a red wine “gastrique” he’d made last night, sweet & tangy with caramel and balsamic vinegar.

The Wellington came out. It rested. It was torture.
A deeply bronzed log of puff pastry with the lattice top crusted with Maldon salt
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