#Seasonal Fruit Pie | Explore Tumblr Posts and Blogs

hedgehog-moss · 1 month

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what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

#ask #food

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omedapixel · 3 months

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MORE DEBUG OBJECTS

By poular demand, here are the rest of the prop and miscellaneous objects enabled for decorating! I don't have any pics right now, but the full list of objects is below the cut, and each package is merged by expansion pack.

As with my other debug objects, these can all be found under DEBUG > MISC. The catalog names are often something weird, because I haven't edited or added any strings.

These objects are technically not CC, it just allows you to access and decorate with objects that are already in game. Therefore you can uninstall these overrides, share worlds and lots using them, and they'll still remain wherever you've placed them.

Also, if you have a default replacement for any of these props, for example a plate default, then the object will also be updated to reflect that.

I highly reccomment using this in conjunction with my S3DT mod, since some of the objects are half sunk into the ground by default.

DOWNLOAD HERE

Object List Below

BASE GAME:

Guitar Case

Amplifier

Bottle Spigot (unused asset)

Child Ladle

Child Mixing Bowl

Cutting Board (slots do no work, unfortunately)

Fire Extinguisher

Fire Poker

Fire Lighter

Hammer

Bartending Bottle Prop

Ice Cream Cone

Microwave Meal

Paper Plate

Screwdiver

Sponge

Toilet Brush

Wedding Ring

Wrench

WORLD ADVENTURES:

Canteen

Chopsticks

Dig Site Brush

Flour Bag

Fortune Cookie

Map (looks like plain parchment)

Nectar Glass

Nectar Tray

Pamphlet

Pickaxe

Pungi (snake charming instrument)

AMBITIONS:

Chisel

Fire Axe

Blowtorch

Chainsaw

Detonator

Gnubb Bunny

Gnubb King

Junk Pipe Piece

Magnifying Glass

Notepad

Shovel

Tape Measure

Tattoo Gun

Triangle Ruler

Walkie Talkie

LATE NIGHT:

Drink Shaker

Drumstick

Party Glass

Round Party Glass

Bartending Bottle Prop

Juice Can

GENERATIONS:

Envelope

Love Letter Envelope

Cheap RAM Disk

Expensive RAM Disk

Beaker

Rolled Diploma

Flashlight

Game Controller

Greeting Card

Round Flask

Sparkling Juice (champagne)

PETS:

Hoofpick

Adult Pitchfork

Child Pitchfork

Plastic Pet Food Bowl

Cat Hunting Chip Bag

Cat Hunting Feather

Cat Hunting Leaf

Dog Treat

Foal Bottle

Horse Brush

Litter Scoop

Pet Brush

Stick (for playing fetch)

Freezer Bunny Ice Cream

Kitty Litter Pile

Rainbow Ice Cream

(forgot to do the chocolate ice cream, sorry!)

SHOWTIME:

CD Case

Record

Golf Ball

Juggling Pin

Microphone (grey)

Snack Bowl

Headphones

Golf Club Average

Golf Club Expert

Golf Club Old

Firefly Jar

FireflyJar Lid

Juggling Knife

Magician Sword

SUPERNATURAL:

Fly Swatter

White Glove

Bonehilda Key

Alchemy Bowl

Alchemy Package

Beehive Smoker

SEASONS:

Horseshoe

Child Rake

Adult Rake

Barista Bar Cup

Egg Hunt Basket

Trick or Treat Basket

Carving Knife

Fruit Punch

Hot Beverage Cup

Stack of Hot Dogs

Love Letter

Pie (from eating contest)

Snow Cone Syrup

Soccer Ball

Tissue

Spooky Day Candy

UNIVERSITY:

Clipboard

Red Juice Cup

Art Scanner

Bonfire Logs

Candy Bar

Cold One

College Letter

Energy Drink

Manilla Envelope

Macot Plushy

Ping Pong Ball

Ping Pong Paddle

Mistletoe (unused asset)

Protest Banners (3 versions)

Protest Flyer

Smartphone

Soda Can

Paint Sray Can

Suitcase

Whiteboard Eraser

Whiteboard Marker

ISLAND PARADISE:

Broom

Coconut Drink

Cold Beverage

Grim Reaper Trident

Pineapple Drink

Rescue Tube

Glass Bottle Pool Bar

Pool Bar Juice Can

INTO THE FUTURE:

Microphone (black)

OIl Puddle

Stardust

Paper Bag

#ts3cc #s3cc #ts3 cc #ts3 download #ts3 #s3 #omedapixel #mycc #my cc

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kcrossvine-art · 6 months

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Hi fellow adventurers!! Welcome to chapter 2! We're going to be attempting a nice lil fruit-focused quiche/frittata/pie thing. And yes, tomatoes are fruits.

Who says you cant eat totally normal things in a dungeon with definitely no monsters in them?

You know what that means; Man-Eating Plant Tart!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Man-Eating Plant Tart?” YOU MIGHT ASKThe way its prepared in the show is akin to a frittata, but the crust is borrowed from quiche world.

Eggs

Whole milk

Bell peppers

Persimmons

Cherry tomatoes

Pitted green olives

Thinly sliced OR shredded sweet potatos

Salt

Pepper

In the show they use leftover hotpot stock, slime, and mashed up fruit as the batter ingredients. Fruit mush is easy to work with but I couldn't find any stand-in for slime that would cook correctly into what they made in the show, and the hotpot stock is just not thick enough to carry the base. It is too many watery ingredients at once. Needing a thickening agent, both gelatin and agar agar were tried. It was edible but the texture was… gelatinous. Regular egg and milk will serve for our purposes.

The next complication was the crust- so in the show its made with the skins of fruit, straightforward yeah? Well. You see it also has to be 1. Thick enough to bake without burning 2. Harden through cooking to be sliced and held and 3. Inedible. Lotus leaves? Plantain leaves? Really thin gourds? I couldnt find any historical basis for a savory food cooked in this method, or similar method, with an intentionally inedible crust. I could find a few dishes which used leaves as their crust, but none that hardened during cooking and even less that used fruit skin. I chose sweet potato skin for its visual match and texture. It is edible, and it is not a fruit.

I hope youll forgive me for these 2 major deviations as i wanted to keep it looking how it does in the show while also ensuring it tastes good.

AND, “what does a Man-Eating Plant Tart taste like?” YOU MIGHT ASKFluffy, airy, savory, salty.

The density of the eggs is offset by the crisp fruits

And the saltiness doesnt overpower the remnant fruit-sweetness

(If you eat the crust) the sweet potato brings this nice muted, smokey, flavor

Spongecake-esque in consistency

Would pair well with cranberry or strawberry juice

Would also pair well with a mellow hot sauce?

. You can use heavy cream instead of milk for a creamier batter . Roast the fruit longer to remove more liquid if too wet (and vice versa if too dry) . Smoked paprika, pepper flakes, cumin, garlic powder, and onion powder would taste good in the mixture

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"A mixture of mashed up and cut up Man-Eating Plant fruit, slime and scorpion soup is poured into a pan lined with the flattened peel of the fruit and cooked before garnishing with some more fruit. Described as salty by the group."

From start to finish this recipe took 3-ish hours? Shredding the potatoes took the longest, so if you get them bagged itd be cut down. A very filling recipe and a good way to sneak veggies/fruits in if you have a hard time getting enough of those essential nutrients. The best advice i can give is to add salt/seasonings at every stage of the process, to build up layers. It makes a difference flavor-wise (even if its just salt). I advise against reheating if possible. The filling will make the crust soggy over time.

If you want to be closer to the cooking of the show, you could double the fruit amounts and mash them together while halving the amount of egg and milk. I hadnt tried due to budget reasons, but it should work with some finangling. I'll pass the final verdict off to you guys with how todays recipe turned out <333

What would you rate this recipe out of 10? (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do better, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

3 Eggs

13oz whole milk

2 bell peppers

2 small persimmons

140oz cherry tomatoes

12oz pitted green olives

34oz thinly sliced OR shredded sweet potatos

Salt

Pepper

Method:

Heat oven to 420f and grease a 9-inch pie pan.

Thinly slice (or shred) your sweet potatoes and squeeze out any excess moisture. Coat in olive oil, salt and pepper.

Press sweet potato mixture evenly into and up the sides of the pie pan.

Blind bake for roughly 25 minutes or until lightly golden-brown. No worries if the edges get crisp.

Remove pie pan from oven and set aside.

Core and chop up your bell peppers and persimmons. Coat with olive oil, salt, and pepper.

Line out on a baking sheet, evenly spaced, and roast for roughly 20 minutes or until softened. (you can do this at the same time on a separate rack from the pie crust if you have room)

Remove the stems from your cherry tomatoes, and drain/dry your green olives if canned.

Bring a frying pan to medium heat with olive oil. Add the green olives and sautee until their skin texture starts dimpling. Add the cherry tomatoes and continue sauteeing for about 5 minutes or until lightly browned.

Once the bell peppers, persimmons, cherry tomatoes, and green olives are all done, set aside to cool until just above room temp.

Lower the oven temperature to 350f.

In a mixing bowl combine your eggs and milk, add salt to taste. If you want other seasonings nows a good time!

Once uniform in color and texture, add your cooked fruit. Stir until evenly distributed.

Pour mixture into the potato pie crust.

Bake for roughly 40 minutes. The filling should be mostly firm, but wiggle *slightly* when you shake the pan.

Remove from oven and let rest for roughly 15 minutes before serving.

#dungeon meshi #delicious in dungeon #cooking recipes #digital art

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konigsblog · 1 year

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early mornings with farmer!könig

early mornings with könig include his firm, tight grip on your waist. he doesn't let go, not for a second. his tight grasp doesn't falter despite your squirming. groaning out and scolding you for moving so much, his face and nose buried in your hair — huffing at your sweet, strawberry essence. wearing nothing but your lace panties and bra, his thigh between yours and your legs intertwined with eachother.

it takes a lot to get up, too comfortable in eachothers silence and warmth. the sun peaking over the horizon, flashing through the blinds and allowing some cool air to seep through the gap in the window. the birds sing their melody, and he begins shuffling and moving. you almost think he's getting up — only pulling you closer and closer to himself. “sonnenschein...” his voice raspy, he grumbles out, eyelids slightly open before closing again, feeling as you turn to face him.

pressing your forehead against his, he smiles and chuckles before holding you tighter. his eyes finally crack open to admire your morning beauty, kissing your soft lips and leaning back on his white cushion. large, brute arm hung loosely around your waist, pulling you against him and covering his eyes with his other forearm. “so tired,” he mutters , you giggle. trailing your fingertips over his covered chest, a loose and breathable jumper on, the sleeves rolled up to his forearm.

he sits up, removing his jumper before leaning back down. a groan leaves him as you run your fingers to his abdomen, chuckling and holding your wrist before interlocking his large, calloused hand with yours. the sounds of birds chirping can be heard from outside, trees a bright green as spring approaches summer. the flowers are painted beautiful pastel colours, such as; purple, yellow and white.

chickens making the cluck-cluck sound and the sun a golden colour. the strawberries look ready for picking, perhaps you'll make a strawberry cheesecake or a pie of some sort whilst he works on the farm. his hands finding their way into your hair, noticing you zoning out. “what are you thinking about?” he smiles, seeing you flutter your eyes closed, a small smile curling the corners of your mouth. “nothing, baby.”

it's early, 05:21 to be exact. just twenty-one minutes past five o'clock, you had some time to spare. a knitted blanket at the end of the bed, and a yawn coming from your mouth as you finally wake up. sitting up, you pull your housecoat on, a white wooly robe around yourself, your bra peaking from the top. “coffee or tea?” your voice laced with honey, picking up his glass of water on the bedside table. “coffee, please, schatzi.”

the kettle boils and you do some dishes laying around in the sink, putting them away and adding the some milk before heading back upstairs with the mug in hand. he grabs the handle, smiling at you before you make your way to the bathroom to get ready for the early start of your day. cold water on your face and your breath fresh, a short, lace sundress on your form and some boots to go pick the growing, fresh fruit; the perfect season for them.

he's ready once your basket is full of red and blue berries, placing it on the counter before he heads off and onto the farm to feed the cows and chickens and sheep, calling you out to milk them. you giggle softly at his clinginess in the mornings; embracing warmth and comfort, holding you and snoring quietly behind you.

you did end up making that strawberry cheesecake, his favourite.

#i gor carried away #but i love farmer!könig 🧺🐓#he's clingy and deserving 🙁#orla speaks #konig cod #konig x reader #cod konig #konig mw2 #konig call of duty #könig cod #könig #könig call of duty #könig mw2 #könig x reader #call of duty #call of duty fic

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dionysianivy · 3 days

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𝐌𝐚𝐛𝐨𝐧

𝙏𝙝𝙚 𝘼𝙪𝙩𝙪𝙢𝙣 𝙀𝙦𝙪𝙞𝙣𝙤𝙭 🌾🍎🕯

⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠄⠄⠂⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁

What is Mabon?

Mabon, celebrated around September 21 to September 29, marks the autumnal equinox and the second harvest of the year. It’s a time of balance, as the hours of light and dark stand equal, symbolizing the transition between summer and winter. It's a time when witches and practitioners honor the changing seasons, express gratitude for the Earth's abundance, and connect with the energies of balance and transition. The term "Mabon" for this celebration is named after Mabon ap Modron, a character from Welsh mythology. It is often associated with the mythological theme of the abducted and imprisoned child who later becomes a hero, which parallels the changing seasons.

⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠄⠄⠂⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁

Who is Mabon Ap Modron?

Mabon ap Modron, also known as Maponus, is a character from Welsh mythology. In some versions of the myth, Mabon is portrayed as a divine hero or a child who was abducted from his mother, Modron, and imprisoned. He is rescued after 3 years and plays a significant role in Welsh mythological tales. The name "Mabon" itself means "son" or "young man" in Welsh, and it is connected to the theme of rebirth and the return of the light.

⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠄⠄⠂⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁

Hades × Persephone and the Autumn Equinox

Legend has it that on the last day of summer, Hades, the god of the Underworld, saw Persephone picking flowers in a field. He immediately fell in love with her and abducted her, wanting to keep her by his side as the queen of the dead. Upon discovering the disappearance of her daughter, Demeter, the goddess of harvest, set out to find her. Unable to locate Persephone, Demeter’s sorrow and despair were so overwhelming that the flowers, trees, and all vegetation withered, bringing all growth on Earth to a halt. The gods of Olympus, who were powerless to ignore the prayers of humans, reached a compromise with Hades regarding Persephone’s return. She would spend only six months each year with Hades in the Underworld. To avenge herself, Demeter decreed that during those six months, nature would mourn, and nothing would grow on Earth until Persephone ascended again from the Underworld.

⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠄⠄⠂⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁

Magical Correspondences

Planets: Sun, Mercury

Season: Autumn

Element: Water

Time of Day: Dusk

Tarot: The Hermit

Colors: Brown, Maroon, Red, Orange, Purple, Yellow, Gold

Herbs: Rosemary, Sage, Thyme, Chamomile, Cedarwood, Juniper, Mugwort, Dried Apple

Fruits: Grapes, Apples, Pears, Plums, Blackberry, Pomegranates

Vegetables: Carrots, Corn, Onions, Pumpkin, Squash

Runes: Dagaz, Inguz, Eihwaz, Jera

Crystals: Amethyst, Agate, Citrine, Tiger's Eye, Amber, Yellow Topaz

Trees: Apple, Oak, Aspen, Cedar

Goddesses: Pomona, Demeter, Epona, Inanna, Ishtar, Kore, Modron, the Morrigan, Persephone, Banbha, Autumnus, Hestia

Gods: Dionysus, Mabon ap Modron, Hades, Dumuzi, the Green Man, Hermes, Thoth, Cernunnos, Osiris, Freyr

Flowers: Marigold, Chrysanthemum, Aster

Animals: Deer, Dog, Wolf, Blackbird, Squirrel, Salmon, Swan

Magical uses: Abundance, Accomplishment, Agriculture, Balance, Goals, Gratitude, Grounding, Harvest, New Beginnings, Reflection

⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠄⠄⠂⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁

Activities to do:

🍎 create your own Cornucopia

🍎 make a special Mabon jar

🍎 bake an autumn recipe

🍎 eat apple pie

🍎 harvest your garden

🍎 light a bonfire and dance or tell stories with your loved ones around it

🍎 do a guided meditation to welcome the new season

🍎 clean your garden

🍎 listen to Mabon music on Youtube or Spotify(there are plenty of playlist you can find!)

🍎 spend time with your deity/deities

🍎 grab some autumn flowers and bring them into your home

🍎 rest and relax♡

🍎 read about Mabon

🍎 clean your house to prepare for the season

🍎 take a walk outside to connect with nature and be grateful for the summer that has passed and warmly welcome the beauty of autumn

⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠄⠄⠂⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁

Food and Drinks:

apple pie, apple cider, wine, grapes, root vegetables, apples, cornbread, baked good made from wheat or grains, cakes with cinnamon or nutmeg, roasted meat, pork chops, mashed potatoes, peach jams, fruit tarts, apples in all forms, pumpkin pie

⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠄⠄⠂⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁

useful sources: Magie Blanche by Eric Pier Sperandio

gifs credit: Pinterest

Tip jar🍎🌾

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literaryvein-reblogs · 1 month

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Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

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lsdoiphin · 9 months

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Foods of Vestur

@broncoburro and @chocodile provoked me into doing some illustrated worldbuilding for Forever Gold ( @forevergoldgame ), an endeavor I was happy to undertake. Unbeknownst to me, it would take the better part of a week to draw.

In the process, I conjured about an essay's worth of fantasy food worldbuilding, but I'm going to try and keep things digestible (pardon my pun). Lore under the cut:

The Middle Kingdom

The Middle Kingdom has ample land, and its soil, landscapes, and temperate climate are amenable to growing a variety of crops and raising large quantities of livestock. The Midland palate prefers fresh ingredients with minimal seasoning; if a dish requires a strong taste, a cook is more likely to reach for a sharp cheese than they are to open their spice drawer. Detractors of Middle Kingdom cuisine describe it as bland, but its flavor relies on the quality of its components more than anything.

KEY CROPS: wheat, potatoes, carrots, green beans, apples, pears, and grapes KEY LIVESTOCK: Midland goats, fowl, and hogs

ROAST FOWL: Cheap and easy to raise, fowl is eaten all over Vestur and by all classes. Roasted whole birds are common throughout, but the Middle Kingdom's approach to preparation is notable for their squeamish insistence on removing the head and neck before roasting, even among poorer families. Fowl is usually roasted on a bed of root vegetables and shallots and served alongside gravy and green beans.

GOAT RIBEYE: Vestur does not have cattle – instead it has a widely diversified array of goats, the most prominent being the Middle Kingdom's own Midland goat. The Midland goat is a huge caprid that fills the same niche as cattle, supplying Vestur with meat and dairy products. Chevon from the Midland goat is tender with a texture much like beef, though it retains a gamier, “goat-ier” taste. It is largely eaten by the wealthy, though the tougher and cheaper cuts can be found in the kitchens of the working class. Either way, it is almost always served with gravy. (You may be sensing a pattern already here. Midlanders love their gravy.)

FETTUCCINE WITH CHEESE: Noodles were brought to the Middle Kingdom through trade with the South and gained popularity as a novel alternative to bread. The pasta of Midland Vestur is largely eaten with butter or cream sauce; tomato or pesto sauces are seldom seen.

CHARCUTERIE WITH WINE: Charcuterie is eaten for the joy of flavors rather than to satiate hunger, and therefore it is mainly eaten by the upper class. It is commonly eaten alongside grape wine, a prestigious alcohol uniquely produced by the Middle Kingdom. The flavor of grape wine is said to be more agreeable than the other wines in Vestur, though Southern pineapple wine has its share of defenders.

BREAD WITH JAM AND PRESERVES, TEA SANDWICHES, & ROSETTE CAKE: Breads and pastries are big in the Middle Kingdom. The Middle Kingdom considers itself the world leader in the art of baking. Compared to its neighbors, the baked goods they make are soft, light, and airy and they are proud of it. Cakes in particular are a point of ego and a minor source of mania among nobility; it is a well-established cultural joke that a Middle Kingdom noble cannot suffer his neighbor serving a bigger, taller cake. The cakes at Middle Kingdom parties can reach nauseatingly wasteful and absurdist heights, and there is no sign of this trend relenting any time soon.

CHOWDER, FARMER'S POT PIE, GRIDDLECAKES, EGGS, CURED MEATS: If you have the means to eat at all in the Middle Kingdom, you are probably eating well. Due to the Midland's agricultural strength, even peasant dishes are dense and filling. Eggs and cured meats are abundant, cheaper, and more shelf stable than fresh cuts and provide reprieve from the unending wheat and dairy in the Midland diet.

STEWED APPLES AND PEARS, JAM AND PRESERVES: The Midland grows a number of different fruits, with apples and pears being the most plentiful. In a good year, there will be more fruit than anyone knows what to do with, and so jams and preserves are widely available. Stewed fruit has also gained popularity, especially since trade with the Southern Kingdom ensures a stable supply of sugar and cinnamon.

NORTHERN KINGDOM - SETTLED

The Northern Kingdom is a harsh and unforgiving land. Historically, its peoples lived a nomadic life, but since the unification of the Tri-Kingdom more and more of the Northern population have opted to live a settled life. The “settled North” leads a hard life trying to make agriculture work on the tundra, but it is possible with the help of green meur. The Northern palate leans heavily on preserved and fermented foods as well as the heat from the native tundra peppers. Outsiders often have a hard time stomaching the salt, tang, and spice of Northern cuisine and it is widely considered “scary.”

KEY CROPS: potatoes, beets, carrots, tundra pepper KEY LIVESTOCK: wooly goats, hares*

GOAT POT ROAST: Life up north is hard work and there is much to be done in a day. Thus, slow cooked one-pot meals that simmer throughout the day are quite common.

VENISON WITH PICKLES: Game meat appears in Northern dishes about as much as farmed meat – or sometimes even more, depending on the location. Even “classier” Northern dishes will sometimes choose game meat over domesticated, as is the case with the beloved venison with pickles. Cuts of brined venison are spread over a bed of butter-fried potato slices and potent, spicy pickled peppers and onions. The potatoes are meant to cut some of the saltiness of the dish, but... most foreigners just say it tastes like salt, vinegar, and burning.

MINER STEW: While outsiders often have a hard time distinguishing miner stew from the multitude of beet-tinged stews and pot roasts, the taste difference is unmistakable. Miner's stew is a poverty meal consisting of pickles and salt pork and whatever else is might be edible and available. The end result is a sad bowl of scraps that tastes like salt and reeks of vinegar. The popular myth is that the dish got its name because the Northern poor began putting actual rocks in it to fill out the meal, which... probably never happened, but facts aren't going to stop people from repeating punchy myths.

RYE TOAST WITH ONION JAM: Rye is hardier than wheat, and so rye bread is the most common variety in the North. Compared to Midland bread, Northern bread is dense and gritty. It is less likely to be enjoyed on its own than Midland bread, both because of its composition and because there's less to put on it. Unless you've the money to import fruit spreads from further south, you're stuck with Northern jams such as onion or pepper jam. Both have their appreciators, but bear little resemblance to the fruit and berry preserves available elsewhere in Vestur.

HARE DAIRY: Eating hare meat is prohibited in polite society due to its association with the haretouched and heretical nomadic folk religions, but hare dairy is fair game. Hare cheese ranges from black to plum in color, is strangely odorless, and has a pungent flavor akin to a strong blue cheese. It is the least contentious of hare milk products. Hare milk, on the other hand, is mildly toxic. If one is not acclimated to hare milk, drinking it will likely make them “milk sick” and induce vomiting. It is rarely drunk raw, and is instead fermented into an alcoholic drink similar to kumis.

MAPLE HARES AND NOMAD CANDY: Maple syrup is essentially the only local sweetener available in the North, and so it is the primary flavor of every Northern dessert. Simple maple candies are the most common type of sweet, though candied tundra peppers – known as “nomad candy” – is quite popular as well. (Despite its name, nomad candy is an invention of the settled North and was never made by nomads.)

TUNSUKH: Tunsukh is one of the few traditions from the nomadic era still widely (and openly) practiced among Northern nobility. It is a ceremonial dinner meant as a test of strength and endurance between political leaders: a brutally spiced multi-course meal, with each course being more painful than the last. Whoever finishes the dinner with a stoic, tear-streaked face triumphs; anyone who cries out in pain or reaches for a glass of milk admits defeat. “Dessert” consists of a bowl of plain, boiled potatoes. After the onslaught of tunsukh, it is sweeter than any cake.

NORTHERN KINGDOM – NOMADIC NORTH

Although the Old Ways are in decline, the nomadic clans still live in the far North beyond any land worth settling. They travel on hareback across the frozen wasteland seeking “meur fonts” - paradoxical bursts of meur that erupt from the ice and provide momentary reprieve from the harsh environment. The taste of nomad food is not well documented.

KEY CROPS: N/A KEY LIVESTOCK: hares

PEMMICAN: Nomadic life offers few guarantees. With its caloric density and functionally indefinite “shelf life,” pemmican is about as close as one can get.

SEAL, MOOSE: Meat comprises the vast majority of the nomadic diet and is eaten a variety of ways. Depending on the clan, season, and availability of meur fonts, meat may be cooked, smoked, turned to jerky, or eaten raw. Moose and seal are the most common sources of meat, but each comes with its own challenges. Moose are massive, violent creatures and dangerous to take down even with the aid of hares; seals are slippery to hunt and only live along the coasts.

WANDER FOOD, WANDER STEW: When a green meur font appears, a lush jungle springs forth around it. The heat from red meur fonts may melt ice and create opportunities for fishing where there weren't before. Any food obtained from a font is known as “wander food.” Wander food is both familiar and alien; the nomads have lived by fonts long enough to know what is edible and what is not, but they may not know the common names or preparation methods for the food they find. Fish is simple enough to cook, but produce is less predictable. Meur fonts are temporary, and it's not guaranteed that you'll ever find the same produce twice - there is little room to experiment and learn. As a result, a lot of wander food is simply thrown into a pot and boiled into “wander stew,” an indescribable dish which is different each time.

CENVAVESH: When a haretouched person dies, their hare is gripped with the insatiable compulsion to eat its former companion... therefore, it is only proper to return the favor. Barring injury or illness, a bonded hare will almost always outlive its bonded human, and so the death of one's hare is considered a great tragedy among nomads. The haretouched – and anyone they may invite to join them – sits beside the head of their hare as they consume as much of its rib and organ meat as they can. Meanwhile, the rest of the clan processes the remainder of the hare's carcass so that none of it goes to waste. It is a somber affair that is treated with the same gravity as the passing of a human. Cenvavesh is outlawed as a pagan practice in the settled North.

HARE WINE: While fermented hare's milk is already alcoholic, further fermentation turns it into a vivid hallucinogen. This “hare wine” is used in a number of nomad rituals, most notably during coming of age ceremonies. Allegedly, it bestows its drinker with a hare's intuition and keen sense of direction... of course, truth is difficult to distinguish from fiction when it comes to the Old Ways.

SOUTHERN KINGDOM

The Southern Kingdom is mainly comprised of coast, wetland, and ever-shrinking jungle. While the land is mostly unfit for large-scale agriculture, seafood is plentiful and the hot climate is perfect for exorbitant niche crops. What they can't grow, they obtain easily through trade. Southerners have a reputation for eating anything, as well as stealing dishes from other cultures and “ruining” them with their own interpretations. KEY CROPS: plantains, sweet potato, pineapple, mango, guava, sugarcane KEY LIVESTOCK: fowl, marsh hogs, seals

GLAZED EEL WITH FRIED PLANTAINS: A very common configuration for Southern food is a glazed meat paired with a fried vegetable. It almost doesn't matter which meat and which vegetable it is – they love their fried food and they love their sweet and salty sauces in the South. Eel is a culturally beloved meat, much to the shock and confusion of visiting Midlanders.

NARWHAL STEW: Narwhal stew is the South's “anything goes” stew. It does not actually contain narwhal meat, as they are extinct (though the upper class may include dolphin meat as a protein) – instead, the name comes from its traditional status as a “forever soup,” as narwhals are associated with the passage of time in Southern culture. Even in the present day, Southern monasteries tend massive, ever-boiling pots of perpetual stew in order to feed the monks and sybils who live there. Narwhal stew has a clear kelp-based broth and usually contains shellfish. Beyond that, its ingredients are extremely varied. Noodles are a popular but recent addition.

FORAGE: The dish known as “forage” is likewise not foraged, or at least, it hasn't been forage-based in a good hundred years at least. Forage is a lot like poke; it's a little bit of everything thrown into a bowl. Common ingredients include fish (raw or cooked), seaweed, fried noodles, marinated egg, and small quantities of fruit.

HOT POT: Hot pot is extremely popular, across class barriers, in both the South proper and its enclave territories. This is due to its extreme flexibility - if it can be cooked in a vat of boiling broth, it will be. Crustaceans and shellfish are common choices for hot pot in the proper South, along with squid, octopus, mushrooms, and greens.

FLATBREAD: The Southern Kingdom doesn't do much baking. The vast majority of breads are fried, unleavened flatbreads, which are usually eaten alongside soups or as wraps. Wraps come in both savory and sweet varieties; savory wraps are usually stuffed with shredded pork and greens while sweet wraps – which are much more expensive – are filled with fruit and seal cheese.

GRILLED SKEWERS, ROAST SWEET POTATO: While a novel concept for Midlanders and Northerners, street food has long been a part of Southern Kingdom culture. You would be hard pressed to find a Southern market that didn't have at least three vendors pushing grilled or fried something or other. Skewers are the most common and come in countless configurations, but roast sweet potatoes are a close second.

CUT FRUIT AND SEAL CHEESE: Fresh fruit is popular in the South, both local and imported. While delicious on its own, Southerners famously pair it with seal cheese. Which leads me to an important topic of discussion I don't have room for anywhere else...

THE SOUTH AND CHEESE: Since the South doesn't have much in the way of dairy farming, cheese is somewhat rare in their cuisine – but it is present. And important. Cheese is the domain of the Church. Common goat dairy imported from the Middle Kingdom is turned to cheese by monks in Southern monasteries and sold to the Southern public, yes, but as you have noticed there is another cheese prominent in the Southern Kingdom diet: seal cheese. Seal cheese is unlike anything else that has ever been called cheese; the closest it can be compared to is mascarpone. It is is a soft, creamy cheese with a mild flavor and an indulgent fat content. It is used almost exclusively as a dessert, though it is only ever mildly sweetened if at all. It is extremely costly and held in high regard; the most religious Southerners regard it as holy. Dairy seals are a very rare animal and raised exclusively in a small number of Cetolist-Cerostian monasteries, where they are tended and milked by the monks. Due to their status as a holy animal, eating seal meat is forbidden. Eating their cheese and rendering their tallow into soap is fine though.

(HEARTLAND SOUTH) SOUTH-STYLE GOAT: The Heartland South is a Southern enclave territory in the Middle Kingdom. Visiting Midland dignitaries oft wrongly assume that because the Heartland South is in Middle Kingdom territory, Heartland Southerners eat the same food they do exactly as they do. They are horrified to find that familiar sounding dishes like “goat with potatoes” are completely and utterly unrecognizable, drenched in unfamiliar sauces and spices and served alongside fruit they've never eaten. Meanwhile, Heartland Southerners firmly believe that they have fixed the Middle Kingdom's boring food.

(BOREAL SOUTH) “TUNSUKH”: If Midlanders are afraid of Heartland Southern food, Northerners are absolutely furious about cuisine from the Boreal South - the most legendarily offensive being the Boreal South's idea of “tunsukh.” Southerners are no stranger to spice, so when Southern traders began interacting with the North, they liked tunsukh! It's just... they thought it needed a little Southern help to become a real meal, you know? A side of seal cheese soothed the burn and made the meal enjoyable. And because the meal was enjoyable, the portion sizes increased. And plain boiled potatoes? Well, those are a little too plain – creamy mashed sweet potato feels like more of a dessert, doesn't it? ...For some reason, Northerners didn't agree, but that's okay. The Boreal South knows they're just embarrassed they didn't think of pairing seal cheese with tunsukh sooner.

ARMY RATIONS

The food eaten by the King's Army is about what you would expect for late 1700s military; salt pork or salt chevon, hard tack, and coffee. The biggest divergence they have is also one of Vestur's biggest points of pride: they have the means to supply their troops with frivolous luxuries like small tins of candied fruit from the Midland. A love of candied fruit is essentially a Vesturian military proto-meme; proof that they serve the greatest Tri-Kingdom on the planet. Don't get between a military man and his candied fruit unless you want a fight.

#verse: forever gold #worldbuilding #fantasy worldbuilding #food worldbuilding #fantasy food #food art #animal death//#might have to proofread this later forgive any typos I am tired

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girlbossagenda · 23 days

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How To Become Your Sacred Place

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They always say: " your body it's your sacred space treat it like a temple", but how? Here are some simple and fast way to treat yourself like a sacred space!

୨୧Pretty lingerie୨୧

It doesn't have to be an expansive bra, you can just use a bralette, but it needs to be cute and to amek you feel pretty/sexy or whatever when wearing it, who doesn't deserve to wear sexy lingerie?!

୨୧Use body oils୨୧

Some oils have a spiritual meaning qnd are usually used after bathing or simply as essential oils, each oil is used and targetted to gain something, like for eample love, friendship, money or beauty, just choose the one that you ant, also I suggest you aromatheraphy

୨୧use silk pillow cases୨୧

This is great for your skin, and your sleep, sleeping helps your body regenerate, it's essential for begin beautiful!

୨୧eat nourishing foods୨୧

Try new recipes or make at home luxury vibe recipes, or that cottage pie that you really wanted to try, eating is really important, and is even more important the type of food you put into your body, what you eat helps with your smell, skin complexion, brain power etc..., to save money I suggest you to cultivate your own food and to buy fruits and veggies in season!

୨୧script about your body୨୧

Write positive things about your body in you manifestation journal or a letter, appreciate in, draw it! "I have the body of my dreams" that's what you deserve to think about your body<3

Hi bonitas, this is all for today, I wanted to post this for such a long time so I'm very happy that I'm able to share this with you! I hope I helped you, especially to boost your confidence xoxo

-𝓐

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shirecorn · 1 year

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Shirecorn's Ponyverse Masterpost

So for the last 2 months I've fixated on doing redesigns based somewhat loosely on My Little Pony: Friendship is Magic. I've had so much fun filling in the gaps and extrapolating until my version is less of a redesign and more of an AU.

"Ponies" are three species of sentient hoofed creatures that populate Equestria. They worship giant goddesses that fill the sky and ferry the moon and sun across the world.

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#Shire draws mlp - drawings only. Leaves out the lore

#Skyscraper gods lore - drawings, posts, and asks that expand on the world. Talks about biology, genetics, ritual, society, politics, religion, but mostly creature design and magic.

#Skyscraper Gods - Art, asks, posts, and fanart! Everything to do with both my little pony canon and my version of things. Includes drawings without lore, and lore without drawings. This is the tag to browse to make sure you see it all

Characters

In progress: Discord

○ The Mane Six ○ All Alicorns,

○ Rarity ○ Fluttershy ○ Flutterbat ○ Applejack ○ Pinkie Pie ○ Pinkie Pie Pegasus ○ Rainbow Dash ○ Twilight Sparkle ○ Raritwi ○ Spike

○ Princess Celestia + Princess Luna ○ Princess Cadance + Shining Armor + Flurry Heart ○ Sunset Shimmer ○ Sunburst ○ Apple Bloom + Scootaloo + Sweetie Belle (Cutie Mark Crusaders) ○ Big Macintosh/Ochard Blossom (she is a woman) ○ Granny Smith ○ Mr & Mrs Cake + Pound Cake and Pumpkin Cake ○ Maud Pie + Mudbriar ○ Trixie Lulamoon + Starlight Glimmer ○ Cozy Glow ○ Zephyr Breeze ○ Escape Room Guy + Dusty Pages ○ Berry Punch/Berryshine ○ Vapor Trail ○ Bulk Biceps ○ Tempest Shadow ○ Flim and Flam ○ Queen Chrysalis + Thorax + Ocellus (Changelings) ○ Autumn Blaze (kirin) ○ Rain Shine (kirin leader) ○ Sky Beak (hippogriff) ○ Starcatcher and Skywishes (G3)

Lore

○ The 3 pony species ○ Breeding/genetics ○ The 4 Alicorns stories ○ Gods of non-pony species? Seapony god? ○ Unicorn Horns: Starlight physics, Different shapes, Alicorn horns, Horn colors, ○ Where did Spike come from? (1) (2) ○ Your daughter has won the favor of God (fic) ○ Nightmare moon playlist ○ Cutie marks are cultural not physical: (1) (2) ○ Starlight Glimmer's hometown and her cult ○ Alicorns don't fit inside buildings ○ Discord is a headache to behold ○ Government in the world of gods ○ Gender and matriarchy ○ Scootaloo's flightless disability ○ Equestria Girls Vs Skyscraper Gods, existential horror ○ Pinkie Pie breaks the forth wall because she hopped worlds once ○ Vampire fruit bat ecology and virus ○ How ponies caught it