#sohla

[cerudinaeart]

Woke up to wonderful news!

Thr plus size mod I was given early access to by my friend Mango is finally released on Nexus! It's what I've used to create Sohla in game!

https://www.nexusmods.com/baldursgate3/mods/8843

My first in game version (before mods) of Sohla is on the cover!

Go make beautiful plus size tavs and durges and share them with meeeeee

[thoughtportal]

1/4 cup red split lentils 1/4 cup short or medium grain white rice 2 cups chicken bone broth 2 slices fresh ginger 1/8 teaspoon turmeric Salt & pepper Ghee

Sohla

[neviayue]

sohla on bending not breaking | By Nevi Ayu E.

Full quote from Sohla on Thanksgiving Fried Chicken recipe video:

You don't apologise. Just be confident. You pretend like it's correct. If your potatoes are cold, just call it potato salad and move on with your life. And pour people more punch.

Anyways, watch the full recipe video, a whole 47mins fun!

[bloodlessbhaalbabe]

He's really happy to be here.

This stunning tiefling belongs to @cerudinae

Thanks for participating in the art trade with me!

NSFW under the cut

[stinadrawsthings]

Sketch of Sever and the incomparable Sohla, @cerudinaeart 's Tav!

[evil-4ever]

random concept sketch i had for a botw au… what if the champions were reincarnated somehow…

[zhenyeart]

@stinadrawsthings @lou-at-night @cerudinaeart

Chibi heads of the lovely Tiefs: Gia, Lyr, and Sohla

~~send an ask if you want to request a chibi head of your tief~~

[wouldyourecognizethisperson-poll]

[cerudinaeart]

a little neck hug

astarion and my tav, sohla

[thoughtportal]

Spanakopita Recipe

Tip: Don’t rush thawing phyllo in the microwave where it can dry out and crack. Instead, leave the package in the fridge to slowly thaw overnight. Tightly wrapped, store leftover phyllo in the fridge for up to 2 weeks (do not re-freeze). Use it to make baklava, cheese-filled triangles, strudel, or crinkle cake.

Why I Love This Recipe: Do you get overexcited at the market and buy too many greens and herbs, only for them to wilt in the crisper drawer? Yeah, me too. Don’t worry, this mixed green spanikopita is here to rescue them all! Use whatever assorted tender greens and herbs you’ve got: swiss chard, arugula, carrot and radish tops, parsley, and dill. The key here is to stick with quick-cooking, tender greens—hearty collards or kale won’t have enough time to get tender in this pie. If you’re not sure if your greens are tender, give them a taste. If they are pleasant to eat raw, they are tender. If they taste stringy and tough save them for braising in a pot of beans instead.

Ingredients:

8 cups (about 1 pound) lightly packed, chopped, assorted tender greens, like swiss chard, spinach, watercress, arugula, or beet tops (tough stems removed) 1 cup (about 2 ounces) lightly packed, chopped, assorted tender herbs, like dill, parsley, or chives 2 tablespoon freshly squeezed lemon juice 1 ½ teaspoon Diamond Crystal kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste ¼ cup extra virgin olive oil, plus more for drizzling 1 bunch scallions (or 4 ounces of any onion-y vegetable), thinly sliced 4 garlic cloves, chopped ⅓ cup couscous 1 large egg 8 ounces feta, coarsely crumbled 12 sheets phyllo dough, thawed

Set up: Adjust the oven rack to the lower-middle position and heat to 400F. Brush a 10-inch skillet (or 9-inch deep dish pie plate) generously with olive oil and set on a sheet tray.

Make the filling: In a large bowl, combine greens, herbs, lemon juice, salt, and pepper. Add oil, scallions, garlic (and chopped swiss chard stems if you’ve got ‘em), and a big pinch of salt to a medium pot and cook over medium heat, stirring until wilted, about 4 minutes. Scrape over the bowl of greens.

Toss with a spoon to distribute the hot ingredients, then use your hands to mix and massage the greens until darkened, wilted, and silky, about 3 minutes. (The combo of salt, acid, and massaging breaks down the greens so they cook faster.) Taste and add more salt and pepper if needed.

Add the couscous (or bulgur) and egg and mix until evenly combined. (The couscous/bulgur soak up the moisture released from the greens and prevent your pie from having a soggy bottom.) Add the feta and gently toss until evenly distributed.

Assemble the pie: Unroll the thawed thawed phyllo. Working with 1 sheet at a time, lay in the skillet (or pie pan) with the excess draping over the rim and drizzle generously with olive oil. Repeat until you have a total of 8 sheets of phyllo lining the pan, each sheet placed perpendicular to the previous one, drizzling with olive oil before adding the next.

Add the filling, gently pressing it down into one even layer. Fold over the phyllo overhang then drape the last 4 sheets on top, scrunching them to cover the top. Drizzle with olive oil, then use a sharp serrated knife to cut into portions (it’s enough to just cut through the top layer of phyllo, this makes it easier to get clean slices after baking). Bake: Bake until the top is browned and crispy, about 45 minutes. Cool for at least 15 minutes before serving. Slice again with a sharp serrated knife. Eat hot, cold, or at room temperature. Store leftovers tightly wrapped in the fridge for up to 4 days.

[ariel-seagull-wings]

@a-roguish-gambit

This 1700s Gumbo has ALL THE THINGS | Ancient Recipes With Sohla

Sohla is cooking up an old school Creole favorite - a gumbo recipe from the 1700s that contains 4 types of protein in one pot. This delicious stew combines West African and Native American cultural traditions with French and Spanish ingredients, plus it’s the official cuisine of Louisiana. Learn more about it’s history in this episode of Ancient Recipes With Sohla!

[bentothuglife]

I see a lot of posts on here about how to learn to cook, for anyone interested, I highly recommend the cookbook Start Here by Sohla El-Waylly (who got screwed over by Bon Appetit back in the day). It's a hefty tome that gives really good, clear instructions for levelling up your cooking abilities, the recipes look good as hell too. I borrowed the ebook from my library and was so impressed I ended up ordering the hardcover

[prettyfamous]

Sohla El-Waylly | Interview | Justin J Wee | November 2023

[howdidthisevenhappenanyway]

another fic for the Just Write Create-Your-Own Bingo!

This fic was also written to celebrate the Mustache Cody server which is a wonderful space full of weirdos, so congratulations to a year of having built an awesome discord server @journen and @sunflowersinheaven, you're absolute legends <3

A NEAR CATASTROPHE by gladheonsleeps

rated T, 1,099 words, ship: Commander Cody/Obi Wan Kenobi

Summary: Cody has a run in with a fluffy menace that has him a little scraped up and very embarrassed. Thankfully there is a friendly acquaintance nearby to help—and enable.

[cerudinaeart]

This is the closest I cam get Sohla and Astarion!

No tags. But this is a super cute pic crew and you should do it.

BG3 Romance Picrew Game

Rules: Show me your Tav/Durge and their BG3 romance, then give me their song. Tag some friends to share too!

thank you @coreene for the tag!! <3

Gale and Mara

made using this picrew

their song:

god they make me SICK i love them so much

tagging (no pressure, just for fun!) @jeneralmischief @dr-demi-bee @lotsofthinkythoughts @tripleyeeet @bloodlessbhaalbabe

[sohlaelwaylly]

Btw. If you even CARE