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Quote by Victoria Laurie

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Demons are a Ghoul's Best Friend

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Victoria Laurie
Victoria Laurie

Victoria Laurie, born in 1966, is a renowned author. Her works span across various genres, including fantasy, mystery, and children's literature. Laurie is known for her rich imagination and unique narrative style, and her books are highly appreciated by readers. more

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“There is no overtime, and I had to use the potion in the bathroom.” Valen’s cheeks begin to turn pink. Tisha hums. She already knows the story, but she’s not going to give up the details. I round on Valen. “Did you get caught spanking the monkey?” Dane snickers. “Valen squeezed his lemon at the airport?” “I did not squeeze my lemon or spank a monkey.” He huffs and crosses his arms. “If you must know, I had an incident with a breakfast croissant.” I pinch my eyebrows together. “You used your potion on someone who heard you take a crap?” His eyes narrow. “It was a bad croissant.”

LolBanterReverse HaremCroissantBusiness TwoDiarhhea
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“This is actually the first time I've ever tried buttercream.' No doubt because it had been refrigerated until very recently, the cream retained a certain firmness. As it melted under the heat of her tongue, the sweet butter expanded lusciously, rousing all the cells across her body capable of apprehending its rich goodness. The dense sponge saturated with the rich, weighty aroma of milk made her think that she would never again be satisfied by fluffy shortcake with its sweet and sour tang.”

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“Kai slices the cake, his version of the banana cake I have always talked about. He has made a vanilla sponge cake, soaked in vanilla simple syrup, and layered with sliced fresh bananas and custard. There is a central layer of dark chocolate ganache with bits of crispy pecans and toffee, and the whole thing is covered in chocolate buttercream, with extravagant curls of chocolate and chocolate-dipped banana slices piled in the middle. I accept a thin slice, savoring the flavors, both of the cake, and of simple joy.”

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Book:Good Enough to Eat
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“The lemons I used were pickled in salt for over two weeks!" "I knew it! You used preserved lemons!" A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor... ... be it tartness, saltiness, bitterness, freshness or mellowness! "I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!”

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Book:食戟のソーマ 10 [Shokugeki no Souma 10]
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