#one-click-publishing-for-cookbooks

[outskirtspress]

How to Market Your Memoir

November is National Memoir Writing Month which is a great time to market your memoir or autobiography. Well, actually, every month is a great time to do that, but you may find bookstores, libraries, bloggers, influencers, and writing groups more receptive to it than usual during the days of November. Perhaps these marketing ideas will help…Haven’t yet left your legacy by writing and publishing…

[matchalovertrait]

Alegría VS Caruso: Day 1, Part 3

Start from the beginning (Gen 2)

Previous | Next

Dulce’s lifelong friend, Matthew Fyres, agreed to take the stand in court to verify the digital evidence. He works in cybersecurity and is highly skilled in computer science.

Back in Italy, he lived a bit further from Dulce and Guillermo, so they didn’t get to hang out as much. However, their bond was as strong as ever. He was more than willing to help Dulce.

It was risky to use him instead of a random expert who would be undeniably neutral on the stance, but part of the strategy was to show that Dulce has a lot of support and loyal friends.

“Mr. Matthew Fyres, please explain your role and credibility,” Antonio calmly asked. He knew Matthew was quite nervous.

Matthew took a deep breath to soothe himself. “I work for the cybersecurity agency of Italy’s government. I cannot share much about what I do since I handle sensitive information, but I am a professional in this line of work.”

“And you have verified the digital evidence we presented thus far? Including Ms. Alegría’s cookbook project files and data from her channel?”

“Yes, that’s correct.”

Isabela smirked. It was her turn to question him.

“Mr. Fyres. I’d also like to point out the interesting timeline of the creation of these digital records. They only date back to about a year ago, correct?”

Matthew hesitated.

Dulce’s eyes widened.

It’s true! Still, it’s her work. She transferred everything over from-

“Yes..” Matthew admitted. He was stuck! He didn’t know what else to say to that.

The courtroom began to fill with a few whispers from the jury and audience.

Dulce was thinking of something, what was it???

Isabela took a sharp turn and faced the jury. “And the social media accounts? When the evidence was being presented, I noticed a small dip in viewership and subscriptions before Mr. Caruso’s video was published. There was one, correct?”

“Yes, because Mr. Caruso posted an Instagram story announcing the breakup. However, the percentages were an insignificant amount.”

“It was still a noticeable amount. Viewers and sponsors were already losing faith in her or only liked her because of Mr. Caruso. Her videos appealed to the masses because she was good at playing the part of a chef with humble beginnings. However, many comments in Mr. Caruso’s video prove that a good portion of viewers already had suspicions about her. He inspired other people to come forward with their opinions. Ms. Alegría is not a real chef. She is a liar and a manipulator. Her downfall was destined to come sooner or later–”

“Objection! Ms. Campos is making baseless accusations against my client.”

Too many objections can make a lawyer look like there is something to hide, but Antonio felt like he had to do it.

“Overruled. Continue, Ms. Campos.”

Antonio sat down, his mind racing.

“Here is my last question: So far, we’ve gathered that Ms. Alegría is rather skilled at exploiting others. Could she have persuaded you to fabricate or alter the evidence? Just like how she let Mr. Caruso believe there was a future between them AND persuaded him to let her take credit for his recipes?”

The courtroom burst with noise as people reacted to her bold claims. Some people seemed persuaded.

Antonio glared at Isabela. I miscalculated...

Dulce looked down. It was hard to concentrate with all the chatter. Gosh, can everyone shut up for a second?

The judge was exclaiming, “Order! Order!” to no avail.

Then, it clicked. Shit. My notebook! That’s where I originally kept all my recipes. Where did I last see it? Did I leave it in Tartosa?

She smiled.

No, of course I brought it! That's how I transferred everything from my notebook to my computer a year ago.

It’s in my office. It has the dates and everything.

Maybe we can do ink dating testing or whatever it's called!

Things look bad now, but her culinary friends would come another day. Her notebook could surely help too. She has to tell Antonio.

Start from the beginning (Gen 2)

Previous | Next

[thebleedingwoodland]

Another Work in Progress

Mooncake Maker as default replacement for Fortune Cookies Maker from TS3 World Adventures in Shang Simla, China.

As you know, Fortune Cookies are cookies originated from United States of America, which is not correct to portray cakes/cookies/pastries that are supposedly from China.

Not sure to publish it because it feels not finished yet.

In Buy Mode CAS is alright: High resolution (1024), right texture.

After click finish to exit CAS mode, it reverts to Low resolution (default EA texture is 512) and wrong texture (bad UV-Mapping) for preset 1. Other presets have right texture, but in low resolution.

So far the GeoStates (Full, half, empty states) are working.

The mesh of Mooncakes are fine.

I'm not script modder, therefore cannot remove or change functionality of default EA's Fortune Cookies lucky number and paper thing.

Happy Mid-Autumn Festival!

Mid-Autumn Festival is one of important events in Chinese calendar.

Falling on the 15th day of the eighth lunar month, it's celebrated primarily in East and Southeast Asia and is a time for families to gather to sample autumn harvests, light lanterns and admire what's believed to be the fullest moon of the year.

In 2024, the Mid-Autumn Festival, or the Moon Festival, falls on September 17. 

Mid-Autumn Festival became an official celebration in China during the Tang Dynasty (618-907 CE).

It was described as a day for emperors to celebrate the year's harvest by giving offerings to the moon and hosting a great feast.

Today, the Mid-Autumn Festival is an incredibly important family gathering – it's when "People and the moon reunite to form a full circle," as an old saying goes.

Mid-Autumn Festival is shrouded in myth. One of the most beloved – and tragic – pieces of folklore tells the story of how a woman named Chang'e became the moon goddess.

One of the biggest stars of the Mid-Autumn Festival is the Mooncake. The term "Mooncake" was first found in 1274 AD in author Wu Zimu's "Book of Dreams," and the first cookbook on how to prepare mooncakes was published in 1792.

While there are many variations of mooncakes, the most famous is the classic Cantonese version: a soft pastry filled with sweet lotus seed paste and savory salted duck egg yolk.

source: CNN

[zillanovikov]

hey writeblr

I know none of us have money, people with money don't spend their time on Tumblr. But one thing we also don't have is "knowing how to self publish a book" or "what is book release" or "how to writer execute function halp pls"

Nicole is an amazing author, masters in project management, and a great friend. And her help is a big part of how I went from "well this is a very long Google Doc" to "wtf people actually want my books????"*

She offers book project management. She offers author project management. She offers consultations on all things bookly because sometimes you are so lost in the opaque world of publishing that you would pay anything for someone to just EXPLAIN. But she doesn't charge the downpayment on a house. She's pretty reasonable for someone with her resume.

Tl;dr I love Nicole, you will too, click this link, I promise I'm not gonna rickroll you.

*Source: I co-wrote The Sad Bastard Cookbook and you might have read it.

[meo1980]

The Lost SuperFoods Book Review

Have you ever wondered what foods can give you the most nutrients and have the longest shelf-life?

The Lost SuperFoods created by Art Rude and Lex Rooker (official website), is a study book containing various recipes and food types that you can stockpile for years without refrigeration.

Over 126 forgotten superfoods from ancient civilizations

Long-lasting recipes requiring no refrigeration

Calorie-dense, shelf-stable, nutrient-rich meal strategies

Detailed instructions on DIY food preservation and storage

Self-reliant food production tips including off-grid cooking and sprouting

Unlike trendy cookbooks, this one is rooted in history, practicality, and survival wisdom passed down from pre-industrial societies and wartime rationing. It teaches you how to make:

Pemmican – A legendary Native American protein bomb that can last years

Trench stew – A budget-friendly wartime favorite

Portable soups – Lightweight and full of electrolytes

Survival bread, smoked meats, and fermentation methods

The book is part cookbook, part prepper manual, and part homestead guide—equipping readers to survive food shortages, economic collapse, power outages, or just high grocery bills.

The Lost SuperFoods is perfect for:

Preppers building a long-term food supply

Homesteaders and off-grid enthusiasts

Survivalists and outdoorsmen

Parents and families seeking food security

Budget-conscious households

Anyone interested in historical, ancestral nutrition

And something that can stop you to buy this book 😉:

Some ingredients may require specialty sourcing (e.g., animal fat for pemmican)

May not appeal to those looking for modern diet trends

Physical book shipping times may vary

Some recipes are more practical than flavorful

OTO if you buy The Lost SuperFoods

Priced at $37 for both the physical and digital edition of The Lost Super Food Book, including free digital bonuses from publisher:

An Underground Year-Round Greenhouse in Your Backyard

Projects From 1900 That Will Help You in The Next Crisis

And bonus: $100K Survival Bonus Bundle Only Here

Printable Emergency Meal Plans

Video Tutorials for Every Recipe

Homestead Tools & Checklists

Bartering & Trade Goods Guide

👉 Click here to secure your copy + bonuses

If you want to reclaim food independence, secure your future, and reconnect with ancient wisdom, The Lost Super Food Book is an essential investment in your survival toolkit. You’re not just buying a book, you’re acquiring a system for independence, resilience, and nourishment.

[realanddrawnmaleappreciation-ii]

An article included in The Best American Food Writing 2019 anthology I read recently. (Click thru to website for pics)

It was 1982 when James Beard learned that Felipe Rojas-Lombardi, a man four decades his junior who had once been his assistant at his cooking school, wanted to open a tapas bar called the Ballroom in New York’s Chelsea neighborhood. Beard didn’t understand.

“Topless bar?” Beard said, befuddled, before he let out a sigh and shrugged. “Well, if that’s what he wants.”

Rojas-Lombardi—a tiny, handsome, scruffy man with hair the color of squid ink—was used to the confusion. Back then, the word “tapas” elicited puzzled glances from most New Yorkers. The traditional Spanish style of serving small plates like the kind Rojas-Lombardi served at the Ballroom struck many as alien. These were tapas of tender, roasted eggplants drizzled with lime juice, garlic, hot pepper, salt, pepper, coriander, and olive oil; and tapas of red beans tossed with parsley and caracoles (snails) that’d been cooked in a brew of garlic, onions, olive oil, white wine, flour, paprika, cloves, cayenne, and beef stock. Some of his dishes, like bowls of a Peruvian stew called altamada, even had chewy little pearls that looked like tadpoles (it was called quinoa), virtually unknown to many Americans at the time.

The Ballroom was a noisy cabaret-restaurant hybrid where fading legends like Blossom Dearie and Peggy Lee performed and sausages and pheasant carcasses dangled from the ceiling as decorative props. The performances were as much of a draw as the food. The entertainment made the Ballroom a destination for the city’s theater crowd, a place where people would flock to see the great divas of the past in the twilight of their careers and have a good time (“rated no. 1 in NY Magazine‘s ‘Great Places to Have a Party,’” read ads plastered in the pages of New York magazine through the late 1980s).

It became one of Beard’s favorite haunts, too. Rojas-Lombardi and Beard, both gay men, were kindred spirits, though Rojas-Lombardi was born and raised in Lima and Beard in Portland, Oregon.

He was the founding chef of Dean & Deluca in 1977, where he became known for some of the earliest pasta salads America had seen.

They kept in close touch until Beard’s death in 1985 at the age of 81. Just six years later, Rojas-Lombardi died, too. He was 46.

Somewhere along the way, Rojas-Lombardi’s name fell through history’s cracks. In the decades since his death, Rojas-Lombardi has drifted in and out of public consciousness, though he was included in 2014’s “Celebrity Chefs Forever” stamp collection from the United States Postal Service, along with Beard, Julia Child, Edna Lewis, and Joyce Chen. But unlike many of those lauded chefs, Rojas-Lombardi is barely a household name.

When the USPS asked food writer Ana Sofia Peláez to write a short promotional biography of Rojas-Lombardi, she hadn’t even heard his name. “He wasn’t somebody I was familiar with,” Peláez says. “But when I read more about him, it made perfect sense.”

As Peláez dug through archives and microfiches of newspaper stories, she discovered just how trailblazing Rojas-Lombardi was: He parlayed his stint working at the James Beard School into a role as executive chef at New York magazine’s test kitchen. He published a cookbook for kids, 1972’s A to Z No-Cook Cookbook (“It is a gay and light-hearted collection of assembly foods,” Julia Child wrote in The New York Times). He authored “the world’s first talking cookbook,” consisting of two 40-minute cassettes, in 1973.

The New York Times’s Craig Claiborne, in his foreword, feted Rojas-Lombardi as “without question one of the most creative chefs in this country.”

He was the founding chef of Dean & Deluca in 1977, where he became known for some of the earliest pasta salads America had seen—and the mere act of serving pastas cold and in salad form constituted a culinary revolution for the era. He got to the Ballroom in the early 1980s, when journalists credited him with introducing tapas to America through his work at the restaurant: There, he made tapas of chicken escabeche, skinny slices of Serrano ham, fried calamari, grilled blood sausage.

He also wrote two straightforward cookbooks, 1985’s Soup, Beautiful Soup and 1991’s The Art of South American Cooking. Perhaps it’s no wonder that The New York Times’s Craig Claiborne, in his foreword to the former book, feted Rojas-Lombardi as “without question one of the most creative chefs in this country.”

Rojas-Lombardi rose to prominence well before the Internet era, in a time when food television was just embryonic, and it’s tempting to wonder whether Rojas-Lombardi would’ve been more famous had he been around in an era when the medium was more robust. In fact, both his New York Times obituary and Peláez’s USPS biography credited Rojas-Lombardi’s one-off 1985 appearance on an episode of the PBS series New York’s Master Chefs, where he cooked a fish-and-Swiss-chard pie and a bay-leaf-flavored caramel custard, with spawning a number of copycats of his tapas in restaurants across the country.

“Only a few people, even in the food world, writers and chefs alike, know about Felipe, despite the fact that he was quite a figure in New York back in the ’80s,” Peruvian journalist Diego Salazar, who’s been at work on a book about Rojas-Lombardi for the past few years, says. “My guess is he died too soon, and he passed away before chefs truly became big stars.”

Born Edward Rojas-Lombardi in Lima in 1946 to an Italian mother and a Chilean father whose ancestral roots were in Spain and Germany, Rojas-Lombardi was the eldest of six siblings. He was different from kids his age. The other kids idolized Superman, but as Rojas-Lombardi told Gael Greene in 1975, he worshipped chefs. The other boys played sports, kicking around soccer balls in their backyards; he was more attracted to his grandmother’s cavernous kitchen.

Today, I see Rojas-Lombardi’s food as reflecting a queer sensibility in its own right, magnificent and opulent in its presentation, unconcerned with rules that governed what was within culinary bounds at the time.

Rojas-Lombardi briefly attended law school in Peru, as his father wished, before committing his life to cooking. He departed for Europe and spent his time in restaurant kitchens in Spain, Italy, and France, where he cooked with Richard Olney, the gay American food writer who spent the majority of his life in rural France. In 1967, when Rojas-Lombardi was 18, he moved to New York. There, he served as Beard’s protégé for five years. Theirs was a mutually beneficial (and platonic) friendship, according to John Birdsall, the author of an upcoming biography of Beard.

“James actually relied on younger cooks to learn about new foods, new techniques,” Birdsall says. “Someone like Felipe would bring new ingredients, new styles of cooking, new flavors, and the energy James lacked.” The fact that Rojas-Lombardi was gay “also made him family, in James’s mind.”

Today, I see Rojas-Lombardi’s food as reflecting a queer sensibility in its own right, magnificent and opulent in its presentation, unconcerned with rules that governed what was within culinary bounds at the time. This was a man who put veal kidneys on skewers made of rosemary sprigs. His food was intimidatingly exacting and technique-driven, but motivated, too, by a subtle disregard for convention.

To me, this is fundamentally queer. To borrow a page from Birdsall’s own reading of queer food in Lucky Peach, queer food is “food that takes pleasure seriously, as an end in itself,” bulging with energy and messy feeling, electric without sacrificing technical excellence. In an otherwise only marginally charitable one-star review for the Times in 1983, Bryan Miller wrote of the “stunning array of strange and wonderful foods” that greeted patrons when they entered the Ballroom, identifying Rojas-Lombardi as the “conscientious chef who strives for authenticity,” one who “does things the right way, with no short cuts.” Rojas-Lombardi’s food was colorful and unapologetically playful, and he married this sense of culinary whimsy to a dazzling, careful aesthetic. He’d developed a style entirely his own: Beard once told famed food writer Barbara Kafka that Rojas-Lombardi “had the best eye for arranging food of anyone I have ever met,” adding that he “could make anything look beautiful.”

But the matter of Rojas-Lombardi’s sexuality, at least in public, was unspoken. Even his lifelong romantic partner, Tim Johnson (who died in 1997), was referred to as Rojas-Lombardi’s “business partner” in obituaries. The silence surrounding sexuality was a condition of cultural attitudes at the time.

“Nobody thought about their personal lives,” Caroline Stuart, who worked under Beard in the late 1970s, says of both Beard and Rojas-Lombardi. “They were just thought of as chefs.”

According to Stuart, Beard visited the Ballroom often after it opened; Rojas-Lombardi treated him like a king. “When Jim would go, they would just bring him everything they could fit on the table,” she says. Beard and Rojas-Lombardi talked on the phone regularly until Beard’s death in 1985.

“He liked Felipe a lot,” Stuart says, mentioning that Beard kept a framed portrait of Rojas-Lombardi in his dining room. “Everybody liked Felipe.” Rojas-Lombardi dedicated his first cookbook, 1985’s Soup, Beautiful Soup, to the memory of Beard.

It was 1983 when chef, food historian, and cookbook author Maricel Presilla met Rojas-Lombardi. Back then, she was a doctoral student finishing a dissertation on medieval Spanish history at New York University; she never thought she’d work in food. The course of Presilla’s life changed when she wandered into the kitchen of the Ballroom to visit a chef friend, and Rojas-Lombardi approached her.

“He said, ‘Why don’t you wear an apron and start cooking?’” Presilla recalls. Presilla was confused, but she put on an apron and made flan. Rojas-Lombardi loved it and decided to sell it at the restaurant.

“Felipe and I immediately established a rapport, both being from Latin America,” Presilla, a native of Cuba, remembered. She agreed to work at the kitchen of the Ballroom once a week, and she stayed there for years.

Through it all, Rojas-Lombardi’s vibrant culinary personality and playful, precise aesthetic attracted patrons. “That was before the Health Department got into people’s lives and made life awful for everybody,” Presilla says, laughing. “Today, he wouldn’t be able to have those dead ducks and turkeys and codfish hanging from the bar. It looked like one of those Renaissance feasts.”

Things changed in 1989, when Rojas-Lombardi got sick with degenerative osteoporosis. He had recently begun working on a cookbook and enlisted Presilla’s help in writing recipes. The book that resulted from this, The Art of South American Cooking, is ambitious and expansive in scope, over 500 pages long, aspiring to be a definitive volume on a whole continent’s foodways.

The book came out in the fall of 1991, just after his death in September. Presilla took a proof of the book to the Cabrini Center in the East Village, where Rojas-Lombardi was staying, the night before he died.

“His death was a blow to us,” Presilla says. The Ballroom just wasn’t the same without him, she says; it closed its doors for good in 1995. “They tried to keep things the way Felipe had them, but it just did not work.”

It’s been decades since Rojas-Lombardi died, but Presilla still feels his spirit. He lurks as a textual presence within Presilla’s writing; in the acknowledgments of last year’s Peppers of the Americas, she mentions her “dear late friend chef Felipe Rojas-Lombardi.” She inherited his semi-monstrous cookbook collection and revisits these cookbooks often. She remembers her days in the kitchen of the Ballroom clearly. The chocolate tart he once made her for her birthday, topped with candied violets and gilded gold leaves. The way he moved, the way he looked.

“He was small, very beautiful, but he had this larger-than-life persona,” Presilla says. “He was a giant.”

[dollycas]

It is my pleasure to shine the spotlight on A Tisket A Tasket Not Another Casket: A Mermaid Bay Christmas Shoppe Mystery by Heather Weidner About A Tisket A Tasket Not Another Casket A Tisket A Tasket Not Another Casket: A Mermaid Bay Christmas Shoppe Mystery Cozy Mystery 3rd in Series Setting - Virginia Publisher ‏ : ‎ Level Best Books (January 14, 2025) Print length ‏ : ‎ 277 pages ASIN ‏ : ‎ B0DRZ7N3XW Excitement is in the air as everyone in Mermaid Bay is preparing for the Christmas season. This year promises to be more dazzling than ever when the business council sponsors a competition for the town’s lucrative summer fireworks contract. The quaint little beach town is ready to be wowed with choreographed shows and drone action that light up the night sky. Instead of goodwill and sparkles, two of the teams take the competition to new lows with corporate espionage, feuds, and sabotage, and Jade and her team at ‘Tis the Season are ground zero for all the explosive action. When one of the competitors turns up murdered near Jade’s shop, she has to solve the mystery before the holidays are ruined. Great Escapes Praise for A Tisket A Tasket Not Another Casket: A Mermaid Bay Christmas Shoppe Mystery by Heather Weidner 5 stars! I highly recommend A Tisket, A Tasket Not Another Casket for its well-plotted mystery, the town’s cozy vibe, the quirky characters, and the Christmas shop! ~Christy's Cozy Corners Fireworks abound in A TISKET A TASKET NOT ANOTHER CASKET, both literally and figuratively, making this third Mermaid Bay Christmas Shoppe Mystery a fun and exciting read. ~Cozy Up With Kathy About Heather Weidner Through the years, Heather Weidner has been a cop’s kid, technical writer, editor, college professor, software tester, and IT manager. She writes the Jules Keene Glamping Mysteries, the Mermaid Bay Christmas Shoppe Mysteries, the Delanie Fitzgerald Mysteries, and the Pearly Girls Mysteries. Her short stories appear in the Virginia is for Mysteries series, 50 Shades of Cabernet, Deadly Southern Charm, and Murder by the Glass, and she has non-fiction pieces in Promophobia and The Secret Ingredient: A Mystery Writers’ Cookbook. She is a member of Sisters in Crime: National, Central Virginia, Chessie, Guppies, and Grand Canyon Writers, International Thriller Writers, and James River Writers, and she blogs regularly with the Writers Who Kill. Originally from Virginia Beach, Heather has been a mystery fan since Scooby-Doo and Nancy Drew. She lives in Central Virginia with her husband and a pair of Jack Russell terriers. Author Links Website and Blog   Twitter (X)   Facebook   Instagram    Goodreads    Amazon Authors   Pinterest    LinkedIn     BookBub    TikTok    YouTube   Threads BlueSky Purchase Link Amazon  Also Written by Heather Weidner Find all of Heather Weidner's books HERE. TOUR PARTICIPANTS - Please visit all the stops.  January 29 – Jody's Bookish Haven – SPOTLIGHT January 29 – fundinmental – SPOTLIGHT January 30 – Baroness Book Trove – SPOTLIGHT January 30 – Ascroft, eh? – AUTHOR GUEST POST January 31 – Books, Ramblings, and Tea – SPOTLIGHT February 1 – MJB Reviewers – SPOTLIGHT February 2 – Deal Sharing Aunt – AUTHOR INTERVIEW February 3 – Frugal Freelancer – CHARACTER INTERVIEW February 3 – Sapphyria's Book Reviews – SPOTLIGHT February 4 – FUONLYKNEW – SPOTLIGHT February 5 – Christy's Cozy Corners – REVIEW, CHARACTER GUEST POST February 6 – Ruff Drafts – RECIPE POST February 7 – Cozy Up With Kathy – REVIEW February 8 – Escape With Dollycas Into A Good Book – SPOTLIGHT February 9 – Maureen's Musings – SPOTLIGHT February 10 – StoreyBook Reviews – AUTHOR GUEST POST February 11 – Eskimo Princess Book Reviews – SPOTLIGHT   a Rafflecopter giveaway Have you signed up to be a Tour Host? Click Here to Find Details and Sign Up Today! Want to Book a Tour? Click Here Your Escape Into A Good Book Travel Agent Read the full article

[bewitchingkitchen]

CHEDDAR & JALAPEÑO SOURDOUGH + COOKBOOK REVIEW

I am beyond excited about this blog post because not only it features one of the very best sourdough breads I’ve ever baked, but it allows me to review Elaine Boddy’s FOURTH cookbook (click here to order The Sourdough Bible), published just a couple of weeks ago. Without further ado, take a look at this beauty! CHEDDAR AND JALAPEÑO SOURDOUGH BREAD(printed with permission from Elaine Boddy’s The…

[outskirtspress]

What IS National Memoir Writing Month, Exactly!?

National Memoir Writing Month, observed each November, is a time dedicated to encouraging people to write and reflect on their personal stories. It’s similar to National Novel Writing Month (NaNoWriMo) but focuses specifically on the nonfiction genre of memoirs and autobiographies, which capture YOUR real-life experiences and insights. The month serves as a prompt for aspiring memoirists to…

[seoe2817]

Five Websites That Offer Recipes

Recipes provide instructions for creating food or beverage. A typical recipe typically contains ingredients and amounts, a method with numbered steps, pan size, cooking temperatures and any other pertinent details to prepare food properly.

An effective recipe should be clear and easy to read, with a standard format in place. Avoid recipes which leave too much up to the cook's own personal preferences; for instance "salt to taste."

Give blow top five websites link click here…

Recipes

Pakistan recipes

Chinese recipes

Top ten recipes

My favorite recipes

Allrecipes

Allrecipes is a website dedicated to helping home cooks. It provides recipe ideas, cooking tips, user submissions of their own recipes and lists of ingredients and cooking times for recipes. Allrecipes is free for consumers but charges for commercial uses; its revenue sources include advertising and affiliate marketing as well as selling kitchen supplies and cookbooks.

This site boasts over 60 million recipes across all cuisines, and is used by over one billion people worldwide. Top recipes are selected based on ratings and reviews to help find you the perfect meal for you and your family in an hour or less.

Allrecipes is the go-to search engine in the US when it comes to recipes. Offering healthy and low-cal options, Allrecipes serves as an invaluable resource for new cooks as its recipes can be organized by type or ingredient and searched using mobile phone or tablet, giving users plenty of ideas for planning dinner parties!

Allrecipes' Business Intelligence team analyzes data from its audience engagement tools to spot trends, and enhance content experiences for audiences. If users were showing more interest in dessert recipes than expected, for instance, More dessert recipes were added to the website and so increased retention and page views - helping the company increase affiliate revenue as a result.

Taste of Home

Taste of Home can help anyone - from novice chefs looking for their first steps in cooking to experienced home chefs looking to hone their culinary abilities - develop their cooking skills. This popular magazine provides recipes and helpful kitchen preparation secrets to make the process of cooking simpler, with seasonal recipe inspiration, party hosting advice and easy family dinner ideas all featured within its pages. Subscribers also benefit from seasonal recipe inspiration, party hosting dvice and dinner ideas guaranteed to please their entire families.

Taste of Home recipes offer a range of traditional comfort food dishes as well as unique variations on timeless classics that have endured over time. Curated by Taste of Home editors and other like-minded home chefs, many have become staple dishes in family kitchens worldwide.

Taste of Home magazine features top recipes for easy weeknight meals, breakfast and snack options that can be quickly made at home, appetizers and side dishes, delicious desserts and holiday recipes that will wow. Their weekly newsletter also contains special recipes featuring surprise ingredients - as well as tips for hosting successful gatherings and making the most of leftovers!

Taste of Home media brand is an innovative multi-platform producer of food and cooking content for family cooks. Trusted media includes Simple & Delicious magazine, best-selling Taste of Home cookbooks, newsstand specials and newsstand specials; its mission is to promote togetherness through cooking and baking.

Cooking Light

Cooking Light magazine has long been known for providing easy recipes for nutritious meals. First published in 1987, its popularity continues today among readers who appreciate its recipes. Coverage includes food trends while simultaneously informing about nutrition and health education. Furthermore, along with recipes it provides plenty of useful kitchen tips such as cooking techniques and ways to maximize pantry usage.

Cooking Light digital magazine subscription will assist in crafting an efficient, healthy and satisfying diet plan for you and your family. Each issue provides helpful information and inspiration to create healthy meal plans that can be enjoyed by all members of the household - with recipes sure to excite and educate its readers along their culinary journey.

Cooking Light's Best-Ever Seasonal Recipes provides an invaluable resource for taking advantage of seasonal ingredients in your recipes. Their seasonal menus will have you creating gourmet dishes using only fresh, flavorful ingredients from season. In addition, this cookbook also contains easy and accessible dishes featuring ingredients found both at stores and markets.

Meredith Corporation, the parent company of Cooking Light magazine, recently announced plans to merge both titles under six-time frequency on newsstands. The merger forms part of Meredith's efforts to streamline magazine production while cutting staff.

Cooking Channel

YouTube provides a wealth of cooking channels to learn new cooking techniques or discover unique dishes, with visual demonstrations making it easy for viewers to follow along and follow-along. Some channels even feature cooking shows featuring professional and amateur chefs alike! In addition to providing delectable recipes and culinary advice, these channels foster an online community of foodies worldwide.

Food Network videos are among the most-watched cooking channel recipes. These videos feature celebrity chefs, cooking competitions and travel shows; available through various live streaming services like Hulu + Live TV, Fubo Philo Sling TV.

Alex Neill's Home Made Simple is another popular cooking channel. Her recipes are easy to follow and will inspire beginners to experiment with new dishes. Her channel stands out as she uses various ingredients when creating recipes - this provides an inexpensive way to broaden your palate without breaking the bank!

Epicurious is another well-known cooking channel, providing informative videos on all things food-related. While the videos tend to be educational, they may contain offensive language or describe cutting or fileting meat, which may contain blood.

[kristenbrady]

Want a Job As An Emoji Translator?

I found 12 entry-level remote jobs that don’t require a college degree and I can almost guarantee that you haven’t seen these before. So, if you appreciate me doing all of this research about these types of job opportunities and you want to see more articles like this, go ahead and click here to catch every story when I publish!

Emoji Translator

I thought I’d start off with a funny one. You’ve probably never heard of this one before and basically what they do is translate Emoji strings into comprehensible language. Yes this is a thing. There’s even an article on CNBC about a guy who makes a living doing this. Not only do they make a living, but they actually make pretty good money. On average, Emoji Translators make $61,000 a year. Really! The pros of this one are it’s flexible, it can definitely be fun, and it’s a field with growing demand. The cons of this one are it’s highly niche, so it may not be around forever, and there’s a lot of risk of misinterpretation.

Virtual Property Manager

This is someone who acts as an essential connector between landlords and tenants and essentially, they manage daily tasks related to rental properties. So many aspects of a property manager’s job can be done remotely, and so this is a job that’s sought after by property managers, real estate companies, and landlords. Virtual property managers make about $83,000 a year, so there’s really good money here.

Jobs Available:

Story Real Estate, LLC (Apply via Indeed)

Bizva (Apply via JobTogether)

The pros of this one are flexible work schedule, potential for high earnings, and it’s one of the best industries that you can work in. The cons of this one are potentially irregular hours, legal compliance, as well as liability issues, plus, there may be challenges with customer service if you have some really annoying tenants.

This is a job in which you meticulously scrutinize culinary recipes to ensure the instructions are clear, the ingredients are logical, and the quantities are reliable. This is a job that is typically going to be hired by food magazines, cookbook publishers, and online culinary sites. Recipe editors do make $58,000 a year, so pretty good money, especially for an entry-level job.

The pros of this one are going to be a flexible and remote schedule, you get exposure in the cooking and food industry, and there’s room for constant learning and development. Some of the cons of this one are the pressure of maintaining accuracy, it can be very tedious, and it requires continuous learning and adaptation to new culinary trends. So you might have some kind of recipe and then you need to figure out how to edit it and convert it into a keto-friendly recipe or a gluten-friendly recipe.

Jobs Available:

Static Media (Apply via Media Bistro)

Check out job boards like Upwork

Wellness Coordinator

What they do is promote wellness programs, ensuring people meet their health and wellness goals. Wellness coordinators make a very healthy $56,000 a year. Some of the pros of this one are it can be very rewarding helping people with their health, you are preventing health issues rather than having to help them once they already have the health issues, and it’s very flexible. Some of the cons of this one are you have to be able to motivate clients, which can be difficult, and it can be quite stressful to manage a large amount of people.

Jobs Available:

My Travel Connection (Apply via LinkedIn)

Paradise Caribbean Getaways (Apply via LinkedIn)

This is essentially someone who is an expert who enlightens households on the wonders of solar energy. To be honest with you, this is a little bit more of a sales position, even though it’s called a solar consultant, but this is still really good. In fact in 2022, it was named one of the top 10 best jobs. There’s other names for this one like “Solar Representative” or “Solar Sales,” etc. Solar Consultants make $165,000 a year. So, this is just another example of how you can learn sales skills and you can make a ton of money in so many different Industries as long as you have that skill set down.

Tarot Reader

This is where people use tarot cards to gain insight into their past, as well as their future. You might be laughing right now, but tarot readers make $88,000 a year. The pros here are going to be a flexible schedule, and it’s a pretty fun and relaxing job. The cons here are your income may be unpredictable, you may face skepticism, and it probably takes time for you to build a client base.

Jobs Available:

Silver Owl — Phoenix (Apply via LinkedIn)

The Psychics Connection Inc. (Apply via Bebee)

Buckwood Communications (Apply via ZipRecruiter)

Tax Preparer

We do have taxes coming up here pretty soon, unfortunately, and tax preparers are the crafters of accurate and compliant tax returns. A lot of the time you’re going to get hired by accounting firms, tax firms, as well as corporations. This is a super easy one to get into, but it doesn’t pay all that well. You make about $41,000 a year.

The pros here are a flexible schedule, lots of remote work options, and there is a seasonal surge in demand, which I guess could be a pro or a con depending on what you want. The cons here are that tax season can sometimes feel like being stuck in a hurricane, managing client’s financial expectations can be difficult, and it can be a stressful job, overall, especially during tax season.

Jobs Available:

Wrightway Financial Services (Apply via SimplyHired)

Intuit (Apply via Intuit)

This one is also a consultant, which is kind of a salesperson, but it’s a little bit more on the consultant side. They specialize in home automation and technology. For instance, there’s a lot of people out there who can just say the word and their air conditioner comes on, or they say the word and their shower, or their fireplace comes on, etc.

In this role you make about $81,000 a year, so it’s still really good money. Some of the pros of this one are you get to learn about cutting-edge technology, there’s high demand in the growing smart home industry, and you have a variety of different types of daily tasks because everybody’s home and their home needs are going to be different. Some of the cons of this one are the field is evolving rapidly so you have to stay up to date on the latest technology, and it may involve dealing with intricate systems so you have to be very tech-savvy.

Jobs Available:

ADT Security Services (Apply via ZipRecruiter)

Check out possible freelance jobs from Upwork

Conversation Designer

This is someone who crafts dialogue for AI assistance and this is done to make interactions feel more natural and realistic. This is an entry-level job, very easy to get into, and they make about $52,000 a year. Some of the pros of this one are you get to work in an emerging field, it’s a pretty fun job, and it’s also flexible and available remotely. Some of the cons of this one are you constantly have to upskill, it can be challenging, and you do have to be somewhat tech savvy.

Jobs Available:

Live Person (Apply via ConversationDesignerJobs.com)

MotionRecruitment (Apply via Talent)

Documentation Specialist

You’re going to be like a guardian of a company’s documents, making sure that they’re securely stored, but they’re also easily accessible for the right person. A lot of the time you’ll be working in either the finance industry, maybe legal, healthcare, etc., basically industries where it’s very important that you keep accurate documentation.

You’ll keep those documents safe. This is an entry-level job, relatively easy to get into, and on average, they make about $42,000 a year. Some of the pros of this one are there are lots of entry-level remote opportunities available, there’s different industries that you can choose from, and it’s extremely independent, meaning you don’t have to work with a lot of other people. Some of the cons are it can be relatively boring and monotonous, and you need to have incredibly good attention to detail.

Jobs Available:

Bankers Financial Corp (Apply via Indeed)

California Creative Solutions (Apply via Monster)

Xoriant Corporation (Apply via Dice)

If you’re someone who really likes working with animals, this could be a great one for you. In this position you are essentially the backbone of any veterinary practice. You’ll be doing exactly what the title suggests. You are assisting the veterinarian. This is an entry-level job, relatively easy to get into, and yes, there are actually remote positions available.

Typically, these would be fielding questions from people who are bringing their pets in. You could make about $44,000 a year. Some of the pros of this one are there are work from home opportunities, believe it or not, you’ll have a diverse set of daily tasks, and you get to help animals. Some of the cons of this one are emotional stress, you may be required to work on call, and salaries may be lower, compared to in-clinic positions.

Jobs Available:

Chewy (Apply via HireSolutions)

Whiskers Worldwide LLC (Apply via ZipRecruiter)

Alliance Animal Health (Apply via Learn4Good)

Localization Specialist

This is an interesting position where you adapt text and graphics from one language into another, ensuring that the product appears native to its target audience. Typically, you’d get hired by IT, manufacturing, and other types of businesses, and it’s kind of like being a translator for a book, but instead of just translating words, you’re translating the entire essence of the book from one culture to another.

Jobs Available:

Cella (Apply via JobTogether)

JobzMall (Apply directly to JobzMall)

🍉Sign up here to catch every story when Kristen publishes. Kristen is a “Friend of Medium.” If you have an article you’d like her to check out, drop the link to it in the comments section! She may decide to feature it in her newsletter!

The 1% Content Creator: The Profitability Blueprint 💰Get it here

Originally posted on Medium

[abramsbooks]

RECIPE: Burrata with favas, peas, and preserved lemon (from Salad Freak by Jess Damuck)

When English peas are in season and finally sweet, I can’t get enough of eating them straight out of their shells. Squeezing the fava beans out of their little jackets is pretty fun too—I love the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish is so beautiful and clean and allows the flavors of the favas and peas to shine.

PRODUCE

1 cup (170 g) shelled fava beans, preferably fresh from 1½ pounds (680 g) beans

2 cups (290 g) shelled English peas, preferably fresh from 1½ pounds (680 g) peas

Fresh chive blossoms (or just some chopped chives, mint, or other fresh herbs)

DAIRY

2 balls burrata (about 8 ounces/225 g)

PANTRY

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped preserved lemon

Extra-virgin olive oil (use your very good kind)

Flaky salt

COOK: In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine-mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.

Boil 2 cups (290 g) peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.

ASSEMBLE AND SERVE: Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tablespoons finely chopped preserved lemon over everything. Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs.

One of TIME’s most anticipated cookbooks of Spring 2022 One of Food & Wine’s best cookbooks of Spring 2022 A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

[olderthannetfic]

What I want to know is why did Lindsay Ellis's debut novel take so long to be published? With a platform like hers, surely the manuscript would be acquired quickly? Someone explain.

--

She explained it herself in a video, and I think it was an accurate account.

If you run a YA-themed channel and are publishing YA or you're Max Miller of Tasting History doing a cookbook or Bernadette Banner doing a sewing book, then yes, they want you.

If you have a significant platform but not A-list movie star level and that platform is completely irrelevant to your book, you'll be a tiny step above the rest of the slush pile but no more than that. (Which is what Lindsay said in that video where she answered this.)

She wanted to publish regular SF, which is one of the least hot publishing categories that they are least looking for new voices in. I haven't read the book, but the beginning is visible in the usual previews, and it's... kind of mediocre. I'm not saying it's awful, but it's not the kind of prose that would grab me and make me think I had to fight for this author out of the thousands of hopefuls. It opens with a memo on alien linguistics as a prologue, which was okay, but here's the first paragraph of chapter 1:

On the morning of the second meteor, Cora's 1989 Toyota Camry gave up the ghost for good. The car was a manual transmission with a stick shift its previous owner had wrapped in duct tape years ago, a time bomb the color of expired baby food that should have gone off sooner than it did. At $800, she had paid more for it than it was worth, but back then, she had been a freshman in college and desperate for a car. In the two years since, she'd grown accustomed to the ever-loudening squealing of the fan belt, but on this morning, after she put her key in the ignition and the engine turned, the squealing turned into a hostile screech. A disheartening thunk thunk thunk followed, then a snap, then an angry whirr, all before she could react. But by the time she turned off the ignition, it was clear that the car, her first and only car, was dead forever.

This is... fine. I've certainly read worse, but again, aside from the prologue memo, this is the very beginning. It's a long, static, clunky paragraph full of backstory in the past perfect. It's full of mannered attempts at a distinctive, quirky voice—like the expired baby food thing—that ultimately sounds like everybody else's voice.

I like Lindsay, and I wanted her book to be great, but I don't find the beginning compelling at all. I'm sure that, like many books, there are plenty of cool plot things later, but everyone knows your first page needs to grab readers—especially readers of the slush pile.

The protagonist sounds like a wet blanket even after that opening paragraph. I assume the idea is that the dramatic events start on a particularly shitty day for her, but she sounds passive, depressing, and dull to read about, not like someone who's just at a low point. She may well improve later, but why would I stick around to find out?

Overall, it really reads like the juvenilia of someone who will become a decent prosesmith on manuscript 5, but this is manuscript 2. Frankly, I expected better.

Publishing doesn't have that many slots for new authors in a given genre in a given year. A lot of people want to be mainstream published. Plenty of them have decent manuscripts. Clicks and follows do not translate to giving money, and they especially don't translate to giving money to a separate artistic endeavor that appeals to different tastes.

[purplewitch156]

This is my sister’s copy of the Best of Greek Cuisine by Georgia Sarianides. It was starting to fall apart and she asked if I’d be up for rebinding it. I said sure. This is the third rebinding project I’ve done. (The others were also cookbooks.)

This is my rebinding.

Do you notice the first i in her last name? The one that looks a little slanted? See it? Can’t un-see it now, can you? When I was weeding the htv, the i came off and I can to reapply it by hand. 😑

For more photos and process details, click below.

This was my first time doing two layers of htv and I was sweatin’ bullets. Stressful as hell but it looks amazing. I’m really, really happy with how the design turned out.

As you can see from the missing bits in the o, f, G, and C, my cricut either needs a new blade (which seems very early to me) or it struggles with small curves. Also, I didn’t really intend for the title to fill up the spine THAT much and my excuse is I suck at math.

A fancy paper my mom got me for Christmas! It felt very bright and Mediterranean to me.

So ... when rebinidng a perfect bind (which this was) you have to do more perfect binding. There may be other ways of doing it that include sewing. I don’t know them. For those who don’t know, perfect binding is when sheets of loose pages are stacked together and glued. Nothing is sewed. This method is predominantly done in mainstream publishing and is how paperbacks are made. The issue I run into when doing a perfect bind is that when I’m putting the wet, glued pages into the press to dry, they always shift a bit and I end up with a wonky spine.

(It’s a good cookbook, btw.)

The top of the spine, which looks very straight. Excellent. Well done, me.

The bottom of the spine. Very slanted. :(

But spines usually get out of alignment over time anyway. And if that was my biggest hiccup, I think I did pretty damn well.

[dollycas]

Ellen Byron

New from Ellen Byron French Quarter Fright Night (Vintage Cookbook) Cozy Mystery 3rd in Series Setting - the Garden District of New Orleans Publisher ‏ : ‎ Severn House (September 3, 2024) The third in the fabulous cozy mystery series with a vintage flair from USA Today bestselling and Agatha Award-winning author Ellen Byron. Welcome to the Bon Veeevil Festival of Fear! Prepare for the spookiest night of your life . . . It's Halloween in New Orleans, and the staff of Bon Vee Culinary House Museum is setting up a fantastic haunted house tour for their visitors. But when flashy movie star Blaine Taggart and his entourage move into the mansion next door, gift shop proprietor Ricki James-Diaz gets a fright of her own. While Ricki is excited about the potential business the tours will bring to her vintage cookbook shop, she's less thrilled by former friend Blaine's arrival in town. Then Bon Vee's prop tomb becomes a real tomb for Blaine's nasty assistant, and suddenly everyone at Bon Vee is a murder suspect. There isn't a ghost of a chance one of them committed the crime, but with NOPD busy tackling the mischief and mayhem generated by the spooky holiday, it falls on Ricki and her friends to catch the killer. As the Big Easy gears up for the Big Scary, it seems everyone has skeletons in their closets. Can Ricki reveal the shadowy killer before someone else becomes part of the Halloween horror show? Purchase Links Amazon - B&N - Bookshop.org Author Links Webpage – Facebook – Twitter – GoodReads – Instagram – BookBub – Newsletter The Rest of the Series Don't Miss A Very Woodsy Murder (A Golden Motel Mystery) Cozy Mystery 1st in Series Setting - California Publisher ‏ : ‎ Kensington Cozies (July 23, 2024) From Agatha Award-winning author Ellen Byron, a hilarious new series featuring a sitcom writer who has checked out of the familiar comforts in Studio City and checked in to the quaint village of Foundgold to run a motel. Running a rustic getaway in the woods sure beats LA traffic—until murder ruins the peace and quiet . . . Down-on-her-luck sitcom writer Dee Stern is flipping the script. Twice divorced and wasting her talents on an obnoxious kids’ show, the lifelong Angeleno embraces the urge to jump in her car and keep driving. It's a road trip with no destination—until she pulls into a mid-century motel filled with cobwebs and retro charm. Nestled in the shadow of a national park, it’s a time capsule of a place that, like her, could use some work. So, in the most impulsive move of her life, Dee teams up with best friend, Jeff Cornetta—who happens to be her first ex-husband—to transform the aging ranch into the Golden Motel-of-the-Mountains, a hiker’s oasis on the edge of the wilderness . . . But Dee and Jeff soon realize there couldn’t be two people more unprepared for the hospitality business. There’s also the panic-inducing reality of prowling bears and a general store as the only shopping spot for miles. Living and working in the middle of nowhere takes some getting used to—especially when a disrespectful guest ends up murdered! Now, with the motel duo topping the suspect list, Dee must steer clear of a meddling park ranger, face her past in show biz, and determine if the killer is a local or tourist. Because as she quickly finds out, there are many things worse than a one-star review. Also written by Ellen Byron Written as Maria DiRico Click on the covers for more information or to order from Amazon. 9/30/2024 Read the full article

[plugscyber]

Ask game: Mixmaster's cookbook for the modern chemist

This is a non-narrative fic that is extracts from a cookbook by Mixmaster (edited by Hook.)

I just thought it'd be fun to explore Cybertronian cooking.

No warnings for the below text, it’s just long enough for a read more!

Some extracts from ‘Mixmaster of Kaon’s book of cookery for the creative chemist. Edited by Hook of Yuss.’ This book is believed to have been written in multiple stages; before, during and after the Great War. Mixmaster of Kaon transcribed the recipes, and Hook of Yuss was responsible for collating and editing the book.

Recipes range from traditional dishes from various regions of Cybertron to experimental cooking and high-grade cocktails.

The book was an enormous success when published 2.5AW and still is to this orn. This has been attributed to the book including portion sizes for multiple frame classes and its inclusion of recipes regardless of class connotations. Golden age cooking books often assumed the eater was a light-framed civilian build and avoided any war-build or construction class recipes.

The first five chapters that detail cooking methodology work with assumption the mecha reading the book had never attempted to cook before. This contributed to the book’s success as many prior cookbooks assumed the reader was already capable of cooking.

It is important to note for human readers that Cybertronian taste receptors work differently to the taste buds found on the human tongue. Also, cyber-plants and animals may translate with names that are similar to earth fauna and flora but may be very different.

--

Kaonite Oilcake.

This recipe originates in the Kaon mining districts. It is made from the hardy oil-gourds that grow around mine pits or in natural crevasses.

Portions can be scaled up or down for any frame size by halving or doubling quantities.

Equipment:

One cooking furnace.

A sharp laser knife.

A large pounding bowl.

A pounder.

One cake tin.

One chopping board.

One peeler.

Baking mesh (Must be twice the size in width as the cake tin.)

One graphite stylus.

Hand held low power laser cutter.

Ingredients:

Four large oil gourds (In weight, 500Vg of gourd per mini sized mech, 1Vkg per mid sized mech, 2Vkg per large framed mech.)

Refined oil (refined oil-gourd oil is traditional, but any refined oil will do.)

Coarsely ground sulphur crystals.

--

1. Remove the gourd’s wires, peel the outer plastic layer then remove seeds. Chop oil gourds into cubes.

2. Place oil-gourd cubes into pounding bowl then pound until a smooth mixture is achieved. Add sulphur crystals.

3. Place cake tin on baking mesh and use graphite stylus as directed in chapter 3, section 1A.

Cut baking mesh as per chapter 3, section A1. Brush tin with refined oil. This will prevent the cake from sticking.

4. Pour mixture into cake tin.

6. Set the cooking furnace to 200Kz. Once it is heated, place cake tin inside on a tray for 30 clicks.

7. Remove the cake tin from the furnace. Place cake on heatproof pad to cool before removing baking tray.

8. Remove the baking tray. Best served with limestone cream. The cake will last three orns. However, repeating the baking process will increase the longevity by at least two vorns if done corrective (see page 134.6.)