@sanathetanuki: there was probably some poison on jinshis cheek #theapothecarydiaries #jinshi #maomao #fanart #chibi

꩜Sana.ᐟ
꩜Sana.ᐟ
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Region: FI
Saturday 12 September 2026 16:45:47 GMT
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ii_mexe
𝑚𝑖 🎐 :
Uhm
2026-09-12 17:11:46
12125
s4skia0
*•̩̩͙✩•̩̩͙SASKKA•̩̩͙✩•̩̩͙* :
The face he made
2026-09-13 00:46:45
8173
andi_d4ni
acidan :
so cuteeee imagine jinshi the same height as her
2026-09-12 19:38:17
2045
ahrinj8
ahrinj8 :
2026-09-12 23:48:16
388
kiathompson328
Lumasimpforlife :
So cuteeee
2026-09-12 16:49:19
560
aurie1909
Aurie🙃 :
i love jinshi×maomao💜💚
2026-09-12 22:39:22
84
0.blanqui.0
♡。Blanqui 。♡ :
tan divinos
2026-09-13 01:13:10
283
divine19867
𝑫𝒊𝒗𝒊𝒏𝒆 :
Mao Mao was looking around for Gyokuyo to evade another series of shipping her with Jinshi
2026-09-13 06:16:29
81
raziellia
🇬🇦•Raziellia•❦ :
Mao Mao first checks if anyone's around 🤣
2026-09-12 22:11:53
4857
changerkaos
Kalei :
2026-09-12 17:14:48
769
shaushiin
shaushiin :
Where there is Apothecary diaries…PEAK
2026-09-19 01:55:07
1
maomaoherb
maomaoherb :
The apothecary diaries 🔛🔝😼💚
2026-09-12 23:45:14
215
lyn86140
zhenyas2ndab :
how jinshi be feeling like:
2026-09-12 22:59:09
545
tayloronceagain
tayloronceagain :
This is actually book accurate 😂
2026-09-17 22:32:19
0
nk1dmn
nk1dmn :
мои заи😭😭😭
2026-09-13 07:32:11
175
sia3134
💚마오마오💚 :
lakan si uniera estado ai
2026-09-14 02:01:50
95
jisung.one1
🎸СТЭН КВОККИ🐿️⁸⁷⁵🧡🖤 :
я подумала сначала что она плюнула ему в лицо
2026-09-16 03:07:08
21
merveflzc1j
☆Merve☆ :
2026-09-13 10:19:28
8
my_girl940
☆★I'm/so!SLAY☆★ :
типо так?
2026-09-13 15:33:55
9
angrydoge96
AngryDoge96 :
2026-09-12 21:09:03
76
caamile_0
Camile 🌿 <3 :
En donde puedo ver la serie completa 😭
2026-09-13 03:49:34
15
gimmik10
M⊙na ⊝ L⊜ki :
2026-09-13 05:00:31
6
twotimesteacher
Amarah🌺 :
uhm
2026-09-13 02:35:40
21
03.gnabnuuh
𝓜𝘢𝘯𝘶 𝒲. 𝒞𝘩𝘢𝘯 :
The jinshi like this:
2026-09-13 02:03:15
7
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welcome back to season 2 (aka year 2!!!) of 10 days of fall dinner ideas 🍂✨🧡 we’re kicking things off with a brand new recipe I cannot stop thinking about: autumn sheet pan tortellini with whipped honey ricotta!!!  yup, can confirm.. you can cook tortellini on a sheet pan & when I realized this, I think it changed my life make sure you’re following me to get all 10 recipes from the series 💕 newsletter subscribers get them all right to their inboxes! keep scrolling for the recipe or find it on my substack in bio 🙌 ingredients for the sheet pan: - 9 ounces fresh or frozen tortellini - 2 heaping cups small-diced butternut squash* - 2 tablespoons finely chopped sage leaves - olive oil - kosher salt - ground black pepper - 1 pound ground Italian sausage - 3 packed cups shredded curly or tuscan kale (about 5 ounces) - 3 garlic cloves, minced for the whipped ricotta: - 15 ounces part-skim ricotta cheese (can substitute dairy-free ricotta) - 1 to 2 tablespoons raw honey, additional for drizzling if desired - zest of 1/2 lemon (about 1 teaspoon) - 1⁄4 teaspoon red pepper flakes (optional), additional for topping if desired - kosher salt Preheat the oven to 400°F. Prepare a large sheet pan. Add the tortellini, butternut squash, sage, 2 tablespoons of olive oil, and a big pinch of salt and black pepper to the sheet pan. Use a spatula clean hands to mix, evenly distributing the components and coating everything in the oil and spices. Spread out in a single layer. Use a 1-tablespoon cookie scoop or clean hands, to divide the ground sausage into 18 to 20 evenly-sized balls. With lightly oiled hands, roll each meatball until smooth. Place on the sheet pan, nestled between pieces of squash and tortellini. Bake until the squash is fork tender and the sausage is just cooked, 15 to 18 minutes. Meanwhile, make the whipped honey ricotta: Add the ricotta, 1 tablespoon of honey, lemon zest, red pepper flakes, and a pinch of salt to a food processor. Process on high speed until smooth and light, 30 to 45 seconds. Taste and add the second tablespoon of honey if desired, plus additional salt to taste. Process again for 10 to 15 seconds. Set aside. After the first bake, toss the tortellini, squash, and sausage on the sheet pan to mix and coat everything in the oil on the pan. Add the kale and garlic and toss again, ensuring the kale has been coated in oil. Spread out into a single layer and continue baking until the squash and sausage are lightly browned on top and the kale is crisp, 10 to 12 minutes. To serve, evenly divide the whipped ricotta between four plates, spooning and spreading it in a circle on each plate to cover the bottom. Divide the sheet pan components between the four plates, placing everything on top of the ricotta. Drizzle with additional honey and sprinkle additional red pepper flakes if desired. stay tuned for episode 2 coming tomorrow 👀 #fallrecipes #falldinnerideas #autumnmeals #glutenfreerecipes #sheetpanmeal
welcome back to season 2 (aka year 2!!!) of 10 days of fall dinner ideas 🍂✨🧡 we’re kicking things off with a brand new recipe I cannot stop thinking about: autumn sheet pan tortellini with whipped honey ricotta!!! yup, can confirm.. you can cook tortellini on a sheet pan & when I realized this, I think it changed my life make sure you’re following me to get all 10 recipes from the series 💕 newsletter subscribers get them all right to their inboxes! keep scrolling for the recipe or find it on my substack in bio 🙌 ingredients for the sheet pan: - 9 ounces fresh or frozen tortellini - 2 heaping cups small-diced butternut squash* - 2 tablespoons finely chopped sage leaves - olive oil - kosher salt - ground black pepper - 1 pound ground Italian sausage - 3 packed cups shredded curly or tuscan kale (about 5 ounces) - 3 garlic cloves, minced for the whipped ricotta: - 15 ounces part-skim ricotta cheese (can substitute dairy-free ricotta) - 1 to 2 tablespoons raw honey, additional for drizzling if desired - zest of 1/2 lemon (about 1 teaspoon) - 1⁄4 teaspoon red pepper flakes (optional), additional for topping if desired - kosher salt Preheat the oven to 400°F. Prepare a large sheet pan. Add the tortellini, butternut squash, sage, 2 tablespoons of olive oil, and a big pinch of salt and black pepper to the sheet pan. Use a spatula clean hands to mix, evenly distributing the components and coating everything in the oil and spices. Spread out in a single layer. Use a 1-tablespoon cookie scoop or clean hands, to divide the ground sausage into 18 to 20 evenly-sized balls. With lightly oiled hands, roll each meatball until smooth. Place on the sheet pan, nestled between pieces of squash and tortellini. Bake until the squash is fork tender and the sausage is just cooked, 15 to 18 minutes. Meanwhile, make the whipped honey ricotta: Add the ricotta, 1 tablespoon of honey, lemon zest, red pepper flakes, and a pinch of salt to a food processor. Process on high speed until smooth and light, 30 to 45 seconds. Taste and add the second tablespoon of honey if desired, plus additional salt to taste. Process again for 10 to 15 seconds. Set aside. After the first bake, toss the tortellini, squash, and sausage on the sheet pan to mix and coat everything in the oil on the pan. Add the kale and garlic and toss again, ensuring the kale has been coated in oil. Spread out into a single layer and continue baking until the squash and sausage are lightly browned on top and the kale is crisp, 10 to 12 minutes. To serve, evenly divide the whipped ricotta between four plates, spooning and spreading it in a circle on each plate to cover the bottom. Divide the sheet pan components between the four plates, placing everything on top of the ricotta. Drizzle with additional honey and sprinkle additional red pepper flakes if desired. stay tuned for episode 2 coming tomorrow 👀 #fallrecipes #falldinnerideas #autumnmeals #glutenfreerecipes #sheetpanmeal

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