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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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greenwitchcrafts · 8 months

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February 2024 witch guide

Full moon: February 24th

New moon: February 9th

Sabbats: Imbolc-February 1st

February Snow Moon

Known as: Eagle Moon, Horning Moon, Solmonath Moon, Bear moon, Ice Moon, Wild Moon, Raccoon Moon, Big Winter Moon, Groundhog Moon, Quickening Moon, Storm Moon, Goose Moon, Hungry Moon & Red/Cleansing Moon

Element: Fire

Zodiac: Aquarius & Pisces

Nature spirits: House Faeries

Deities: Aphrodite, Brigid & Nut

Animals: Otter & Unicorn

Birds: Chickadee & Eagle

Trees: Cedar, laurel, myrtle & rowan

Herbs: Balm of Gilead, hyssop, myrrh, sage & spikenard

Flowers: Primrose

Scents: Heliotrope & wisteria

Stones: Amethyst, jasper, moonstone, obsidian, onyx , rose quartz, topaz & red zircon

Colors: Light blue & violet

Energy: Astral travel, banishing, beginnings, breaking bad habits, creativity expressiveness, empowerment, energy working to the surface, fertility, forgiveness, freedom, friendships, future plans, growth, healing, problem solving, purification, responsibility & science

February’s full Moon is a “Micromoon” this year. Think of this term as the opposite of a “Supermoon.” It simply means that the full Moon is at its farthest point from Earth (not the nearest point).

The explanation behind February’s full Moon name is a fairly straightforward one: it’s known as the Snow Moon due to the typically heavy snowfall that occurs in February. On average, February is the United States’ snowiest month, according to data from the National Weather Service. In the 1760s, Captain Jonathan Carver, who had visited with the Naudowessie(Dakota), wrote that the name used for this period was the Snow Moon, “because more snow commonly falls during this month than any other in the winter.”

Imbolc

Known as: Feast of Torches, Feast of Waxing Light, Oimele & Brigid's Day

Season: Winter

Symbols: Besoms, Brighid's crosses, candles, candle wheels, fertility symbols, fire, ploughs, priapic wands & white flowers

Colors: Black, brown, Earth tones, lavender, light green, orange, pink, red, white & yellow

Oils/Incense: Apricot, basil, bay, carnation, chamomile, cinnamon, dragon's blood, frankincense, heather, jasmine, myrrh, neroli, red sandalwood, sage, vanilla, violet & wisteria

Animals: Badger, cow, deer,groudhog, robin, sheep, snake, & swan

Mythical: Dragon

Stones: Amethyst, bloodstone, citrine, clear quartz, garnet, green tourmaline, hematite, iron, lodestone, onyx, red zircon, rose quartz, ruby, turquoise, yellow tourmaline

Food: Breads, chives, curries, dairy products, grains, garlic, herbal teas, honey cakes, lamb, muffins, onions, peppers, poppy seed cakes, pork, poultry, pumpkin seeds, raisins, scones, spiced wines & sunflower seeeds

Herbs/Plants: Angelica, ashleaf, balsam, basil, bay laurel, benzoin, blackberry, clover, coltsfoot, coriander, dragon's blood, garlic, heather, lemon, myrrh, rosemary, sage, vervain, wheat & witch hazel

Flowers: Celandine, chamomile, iris, rose hips, snowdrop, sunflower, tansy, violets, white flowers & yellow flowers

Goddesses: Anu, Aradia, Arianrhod, Artio, Athena, Branwen, Brigid, Danu, Februa, Gaia, Inanna, Juno, Selene, Sirona & Vesta

Gods: Aegus Mac Og, Bragi, Cupid, Dian Cecht, Dumuzi, Eros, Februus & Pax

Issues, Intentions & Powers: Activation/awakening, animals, beginnings, fertility, healing, hope, illumination, inspiration, light, pregnancy/childbirth, prophecy, transformation, well-being & youth

Spellwork: Air magick, banishings, candle spells, divination, fertility spells, prosperity & purification

Activities:

• Make & light white candles

• Clean/decorate your altar & consecrate your altar tools

• Go on a walk in nature & look for signs of spring

• Make a Brigid's Cross

• Have a feast with your family/friends

• Give thanks & leave offerings to the Earth

• Set intentions, reflect & look deeper into your goals for spring

• Start a bonfire

• Find Imboloc prayers & devotionals that bid farewell to the winter months, honor the goddess Brigid, as well as seasonal blessings for your meals, hearth, & home.

• Pepare plans for your upcoming garden

• Craft a priapic wand

• Spend time with children celebrating Imbolc by making crafts & or baking

• Practice divination & fire scrying

• Draw a cleansing ritual bath for yourself

• Meditate, reflect & say your farewells to winter

• Cleanse & clean your house to prepare for spring

• Create a Brídeóg: a doll of Brigid made of straw

• Make Bride's bouquet satchets & exchange as symbols of good luck and fertility

• Set aside food & or drinks as an offering to Brigid to invite her in your home

Imbolc is a Gaelic festival marking the beginning of spring. Most commonly it is held on January 31 – February 1, or halfway between the winter solstice & the spring equinox. The holiday is a festival of the hearth, home, a celebration of the lengthening days & the early signs of spring.

The word "imbolc" means "in the belly" and refers to the pregnancy of ewes at this time of year. The term "oimelc" means ewe's milk. Around this time of year, many herd animals give birth to their first offspring of the year or are heavily pregnant & as a result, they are producing milk. This creation of life’s milk is a part of the symbolic hope for spring.

Imbolc is mentioned in some of the earliest Irish literature and it is associated with important events in Irish mythology. It has been suggested that it was originally a pagan festival associated with the goddess Brigid and that it was Christianized as a festival of Saint Brigid, who herself is thought to be a Christianization of the goddess.

Some use Imbolc to celebrate the longer days which herald the return of Spring & The Goddess's recovery from giving birth to The Sun (The God) at Yule. The God & The Goddess are children symbolizing new life, new beginnings & new resurrections.

Related festivals:

• Groundhog Day- Is a tradition observed in the United States & Canada on February 2 of every year. It derives from the Pennsylvania Dutch superstition that if a groundhog emerges from its burrow on this day & sees its shadow, it will retreat to its den & winter will go on for six more weeks; if it does not see its shadow, spring will arrive early.

While the tradition remains popular in the 21st century, studies have found no consistent association between a groundhog seeing its shadow & the subsequent arrival time of spring-like weather.

•St. Brigid's Day- 1 February. It was originally Imbolc, the first day of spring in Irish tradition. Because Saint Brigid has been theorised as linked to the goddess Brigid, some associate the festival of Imbolc with the goddess. St. Brigid is the patroness saint (or 'mother saint') of Ireland. She is patroness of many things, including poetry, learning, healing, protection, blacksmithing, livestock & dairy production. In her honour, a perpetual fire was kept burning at Kildare for centuries.

A recent campaign successfully established her feast day as a national holiday in 2023.

• Chinese New Year- (February 10th) the festival that celebrates the beginning of a new year on the traditional lunisolar Chinese calendar. In Chinese, the festival is commonly referred to as the Spring Festival,- marking the end of winter and the beginning of the spring season. Observances traditionally take place from Chinese New Year's Eve, the evening preceding the first day of the year, to the Lantern Festival, held on the 15th day of the year. The first day of Chinese New Year begins on the new moon that appears between January 21st & February 20th.

The Chinese New Year is associated with several myths and customs. The festival was traditionally a time to honour deities as well as ancestors. Within China, regional customs and traditions concerning the celebration of the New Year vary widely & the evening preceding the New Year's Day is frequently regarded as an occasion for Chinese families to gather for the annual reunion dinner.

It is also a tradition for every family to thoroughly clean their house, in order to sweep away any ill fortune & to make way for incoming good luck. Another custom is the decoration of windows & doors with red paper-cuts and couplets. Popular themes among these paper-cuts and couplets include good fortune or happiness, wealth & longevity. Other activities include lighting firecrackers & giving money in red envelopes.

• Candlemas- is a Christian feast day on February 2nd commemorating the presentation of Jesus at the Temple. It is based upon the account of the presentation of Jesus in Luke 2:22-40.

While it is customary for Christians in some countries to remove their Christmas decorations on Twelfth Night, those in other Christian countries historically remove them after Candlemas.On Candlemas, many Christians also take their candles to their local church, where they are blessed and then used for the rest of the year.

•Setsubun- (February 3rd) Is the day before the beginning of spring in the old calendar in Japan. The name literally means 'seasonal division', referring to the day just before the first day of spring.

Both Setsubun & Risshun are celebrated yearly as part of the Spring Festival (Haru matsuri ) in Japan. In its association with the Lunar New Year, Setsubun, though not the official New Year, was thought of as similar in its ritual & cultural associations of 'cleansing' the previous year as the beginning of the new season of spring. Setsubun was accompanied by a number of rituals & traditions held at various levels to drive away the previous year's bad fortunes & evil spirits for the year to come.

Other Celebrations:

• Lupercalia-

In ancient Rome, this festival was conducted annually on February 13th through 15th under the superintendence of a corporation of priests called Luperci. The origins of the festival are obscure, although the likely derivation of its name from lupus (Latin: “wolf”) has variously suggested connection with an ancient deity who protected herds from wolves and with the legendary she-wolf who nursed Romulus and Remus. As a fertility rite, the festival is also associated with the god Faunus.

to purify the city, promoting health & fertility.

Each Lupercalia began with the sacrifice by the Luperci of goats and a dog, after which two of the Luperci were led to the altar, their foreheads were touched with a bloody knife & the blood was wiped off with wool dipped in milk; the ritual required that the two young men laugh. The sacrificial feast followed, after which the Luperci cut thongs from the skins of the sacrificial animals & ran in two bands around the Palatine hill, striking with the thongs at any woman who came near them. A blow from the thong was supposed to render a woman fertile.

In 494 CE the Christian church under Pope Gelasius I forbade participation in the festival. Tradition holds that he appropriated the form of the rite as the Feast of the Purification (Candlemas), celebrated on February 2, but it is likely that the Christian feast was established in the previous century. It has also been alternately suggested that Pope Gelasius I replaced Lupercalia with St. Valentine’s Day, celebrated on February 14th, but the origin of that holiday was likely much later.

Sources:

Farmersalmanac .com

Llewellyn's Complete Book of Correspondences by Sandra Kines

Wikipedia

A Witch's Book of Correspondences by Viktorija Briggs

Encyclopedia britannica

Llewellyn 2024 magical almanac Practical magic for everyday living

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luckyclovernb · 6 months

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This is one of those "you had to be there" comics for it to make sense. But white & pumpkin bread OR raisin bread, which would you choose? 🍇❓🎃

#leaf art #sunny day jack #sunnydayjack #sdj fanart #swwsdj #sunny day jack oc #sunny day jack shaun #sdj shaun #sunny day jack ian #sdj ian #me personally I like them all

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mariacallous · 7 months

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Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling.

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds.

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced.

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

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odditiesnoctobermidnightroad · 20 days

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Words from Cavity: “ Hi there! So, for my ‘prompt’, draw-or-do-a-thing-for-each-day-of-the-month October Challenge, I got a little hungry…. And then I got busy listing off food that I like and I thought you might like too.

-Mouse reminded me not to list the rotten things. I know, not every living’ stiff can handle rot :(- I’m so sorry, Food is such a good motivator! Treat yourself to these treats; or, if not, draw something based on these treats! I know I would if I could draw!

Candy Corn

Garlic Bread

Blood Oranges

Taffies; sour or not

Marshmallow Fluff

Dark Chocolate anything

Pixie Sticks

Sour-coated Gummies

Candied Caramel Apple slices

Fruity flavored-lollipops

Pomegranate Seeds

Earl Gray Chai

Pumpkin Spice EVERYTHING

Spooky Cereal

Peach Yogurt

Jelly-filled gumballs

Turkey Leg

Chocolate Mole

White Chocolate candy w mushy filling

Hot and toasty (or sweet) Popcorn

Hot Cider

Grape/Raisin with pretzel trail mix

Fizzy-Carbonated Soda

Sparkling Cider

Corn on the Cob

Pumpkin Pies or Cakes

Celery dipped in Hummus (or peanut butter)

Gummy Worm Mud Pie

Flatbread Pizza

Roasted Pumpkin Seeds

Sugar-Skullss!

Bon Appetit- (that’s French!) " - Cavity.

#cavity #odditiesinoctober #oddities in october #mousethewitchingcat #inktober #promptober #drawtober #inktober challenge

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paldean-sandwich-rater · 8 months

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A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.

#asks #sandwich rating #anon sandwich sub(mission)

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dragonskxn · 4 days

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Draconic Harvest Festival — The Menu!

You can't have a fall festival without good eating!Anna's made a full menu for party goers.

Muses are encouraged to bring their own dishes as well for everyone to enjoy! You're visiting a 500+ year old dragon lady with grandma hobbies; you're definitely gonna leave with a stuffed belly AND leftovers to take home.

Vegan options are available in place of the meat dishes!

Appetizers/Snacks

Acorn Bread Rolls

Honey Buns

Cheesy garlic bread

Grilled eggplant

Escargot

Spicy salmon bites

Dragon's eggs (artichoke stuffed with soft boiled egg)

Corn on the cob

Fried onions

Soups and Salads

Pumpkin soup (served in mini carved out pumpkin)

Potato venison stew

Carrot soup

Cabbage and leek soup

Mushroom stew

Rabbit stew

Autumn harvest salad (dandelion greens, raisins, sunflower seeds, golden tomatoes, garlic croutons, and drizzled with herb vinaigrette)

Radish and turnip salad

Main Course

Roasted turkey legs

Spit roasted wild boar

Spiced venison ribs

Vegetable risotto

Rosemary lemon chicken

Beef (or grilled vegetable) stuffed pumpkin

Gourd casserole

Roasted rabbit haunches with peppercorn and cloves

Steak and vegetable skewers

Dessert

Caramel apples

Candied apples

Pumpkin pie

Sweet potato souffle with marshmallows

Baked Alaska (set on fire by Anna herself)

Blackberry cobbler

Cinnamon apple pie

Blueberry cheesecake

Cotton candy

Kettle corn

Drinks

(Alcohol is served in special wood tankards carved with dragon and pastoral motifs, and can be taken home as souvenirs!)

Dragon's Blood Wine (VERY strong and has quite the kick to it)

Wyvern Whiskey

Ale

Beer

Honeyed Mead

Spiced Wine

Lavender Lemonade

Chamomile Lemon Tea

Spring Water

Apple Cider

#draconicharvest2024 #ok to reblog

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rootedincuteness · 1 year

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Always Room For Pie!

( @itsthebeastpeddler, @knitwittykninja, @yourheartinyourmouth, @windpurr in response to this post. )

Resident Human: "Well, the votes are in... and the winner is... pumpkin pie!"

Mudpie: "Yay!" Halfred: "Aw, shucks."

Resident Human: "Don't worry, Halfred, we'll make pumpkin bread too in the near future. With raisins, just how you like it." Halfred: "Oh, alright then."

Resident Human: "Let's get started! I've got the pie mix right here."

Mudpie: "Doesn't look appetizing. Smells great, though." Resident Human: "It'll taste great too, trust me."

Resident Human: "Alright, here's the pie shell, and the eggs..."

Mudpie: "Mudpie doesn't do eggs." Resident Human: "Hmm... Yeah, Halfred? Can you prepare the eggs, please? Mudpie's a little squeamish."

Halfred: "Sure thing!"

Mudpie: "Ugggghhh...." *faceplants* Resident Human: "Mudpie, you were supposed to not look!" Mudpie: "Mudpie likes to live on the edge." Halfred: *giggles*

Mudpie: "Eeeeew..." Resident Human: "It's not mixed yet!" Halfred: "Patience is a virtue, Mudpie." Mudpie: "Mudpie's stomach doesn't care."

Resident Human: "There we go. Much better." Halfred: "Mmm, it smells delicious!"

Mudpie: "Pie shell, pie shell!"

Resident Human: "Alright, let's pop it into the oven!" Halfred: "Isn't it a bit... overfilled?" Resident Human: "Nah. It might overflow a little but it bakes down." Mudpie: "Less talking, more baking!"

Resident Human: "And... voila! Here's our pie, friends!" Mudpie: "It's more beautiful than Mudpie had even imagined..." Halfred: "And now the whole house smells like pie!"

Resident Human: "That's always an added bonus." Mudpie: "Let's eat!" Resident Human: "It has to cool first, or it'll break apart." Mudpie: "Nope!"

Halfred: "Welp. I guess we should have let it cool first." Resident Human: "I don't wanna say I told you so... but..."

Mudpie: "It's perfect. Messy but sweet. Just like Mudpie."

Halfred: *giggles* "It is really messy, though." Mudpie: "Mudpie can fix." Halfred: "How?"

Mudpie: "More sugar!" Resident Human: "Great idea, Mudpie! It's not pumpkin pie without the whipped cream, after all."

Mudpie: "No more crumbles!" Halfred: "Oooo.... Perfect!" Resident Human: "Well done, guys!"

Mudpie: "Now can we eat it?" Resident Human: "Of course we can." Halfred: "If you share your pie with me, I'll share my bread with you when we make it." Mudpie: "Mudpie approves this transaction." Halfred: "Yay!" Resident Human: "Enjoy, little buddies."

#mudpie the mandrake root #cousin halfred #pumpkin pie #baking rootlings

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