Dolce & Gabbana Runway SS 1998 - Embroidered Wedges

To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Vietnamese Rice Paper Shrimp Rolls ~

Ingredients

Rice Paper Shrimp Rolls

15 sheets of round rice paper

55 small shrimp, cooked - 3 shrimps per roll

1 pack of dried vermicelli noodles

15 portioned lettuce leaves

Peanut Sauce

½ cup smooth peanut butter

1 tbsp sugar

4 tbsp hoisin sauce

1 tbsp soy sauce

2 small garlic cloves, minced

2 tbsp lime juice

Instructions

Cook the shrimp and noodles. Get a large bowl and fill with warm water. Place your rice paper into the water to soak until they're soft.

Place three shrimps, a leaf of lettuce, and your noodles onto your rice paper and roll them up as pictured above (sides first then roll in from the bottom).

For the dipping sauce, start with 2 tbsp of water and add in all the peanut sauce ingredients. As you mix, add additional water until the consistency is just a bit thicker than ketchup.

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