I'm a plate neatnik. I want all of my courses to be separated by a good centimeter of green space. No juice from the pinto beans infiltrating into the mashed taters, no green beans miscegenating with the corn. I like my vittles to be pure and unadulterated. No mess and no muss.
The Khantessa, on the other hand, is a gustatory Goth. A bread-breaking barbarian. Why she's been known to make a well in her mashed pertatas and fill it with peas! Frankly, it makes me break out in a cold sweat.
So what about yous guys? Does your plate of food look like something in the Louvre or the MoMA?
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