#wheat flats press

[hyakinthou-naos]

Hyakíntha Day 3: Feasts and Mysteries - The Mustērion

Descriptions regarding the traditions of the third day of Hyakíntha are sparse, leaving some scholars to believe that it was a day dedicated to Mystery Cults and communal feasts.

To honor the Mystery Cults of old, The Temple will be celebrating this day with a secret ceremony that will not be shared online. We encourage our patrons and visitors to hold their own ceremonies in private, and refrain from describing them or posting about them. This day can be a day of reflection, of truly focusing on your practice and relationship with The Theoi outside of communal judgements or pressures.

Additionally, to incorporate the tradition of communal feasts, we have listed below 4 recipes that aim to mimic Hellenic Greek desserts.

Be advised that The Temple has not yet personally tested the following recipes - so we cannot speak to the consistency or taste of any of the foods listed below.

If any of our patrons or visitors do attempt the recipes listed below, we would love to hear how it went and what the foods tasted like! We hope to attempt these recipes in the near future - but are unable to at this time.

Eirene - peace and farewell,

- The Temple of Hyacinthus

1. Seskoulou Plakous - Sesame-Honey Cakes

Ingredients:

1 cup sesame seeds

1/2 cup honey

Optional: ground nuts (almonds or walnuts) & cinnamon

Instructions:

Toast the Sesame Seeds: In a dry skillet over medium heat, lightly toast the sesame seeds until they are golden and fragrant. Be careful not to burn them.

Mix with Honey: In a bowl, mix the toasted sesame seeds with honey (If desired, add ground nuts and a pinch of cinnamon).

Shape the Cakes: Press the mixture into small cake shapes, about the size of a cookie.

Set: Let the cakes sit at room temperature until they firm up (this could take several hours)

Serve: Serve the cakes as a sweet treat or as an offering.

Historical Context:

This recipe is inspired by Ancient Greek offerings and festival foods - where sesame seeds and honey are thought to be common ingredients in various cakes and sweets used in religious rituals.

2. Melitoutta - Ancient Greek Cheesecake

Ingredients:

1 cup wheat flour

1/2 cup honey (plus extra for drizzling)

1 cup fresh, soft cheese (like ricotta or a soft goat cheese)

Note: you can substitute ricotta /soft goat cheese with cream cheese, but it will change the flavor and texture slightly. If substituting with cream cheese you may need to add milk or water to it to make the consistency similar to ricotta/soft goat cheese.

1 egg for binding (optional)

Instructions:

Make the Dough: Combine the wheat flour with 1/4 cup of honey and, if using, the egg. Mix until a dough forms.

Form the Base: Roll out the dough into a round shape and place it in a baking dish.

Top with Cheese: Spread the fresh cheese evenly over the dough base.

Bake: Bake at 350°F (175°C) for about 20-30 minutes, or until the dough is golden and the cheese is slightly set.

Finish with Honey: Drizzle with the remaining honey and let cool slightly before serving.

Historical Context:

This recipe is adapted from description found in the words of Athenaeum’s and other ancient sources, where simple cheese and honey combinations were a popular dessert.

3. Glykanisous - Anise-Honey Cookies

Ingredients:

1 cup wheat flour

1/2 cup honey

1 tsp anise seeds

1/4 cup olive oil

Water (as needed)

Instructions:

Prepare the Dough: Mix the wheat flour, anise seeds, and olive oil in a bowl. Gradually add honey and water until a dough forms.

Shape the Cookies: Form the dough into small, flat cakes or cookies.

Bake: Place the cookies on a baking sheet and bake at 350°F (175°C) for about 15-20 minutes, or until golden brown.

Cool and Serve: Allow the cookies to cool before serving

Historical Context:

Anise is believed to have been a popular flavoring in Ancient Greece, often used in both sweet and savory dishes. This recipe draws inspiration from descriptions of ancient baked goods flavored with honey and spices.

4. Oxygala with Honey and Figs

Ingredients:

1 cup strained yogurt

2 tbsp honey

Fresh or dried figs

Instructions:

Prepare the “Oxygala”: Take the yogurt and thin it slightly with a bit of milk or water to achieve a more liquid consistency, similar to oxygala.

Add Honey: Stir in the honey, adjusting the amount to taste.

Serve with Figs: Serve in bowls, topped with fresh or dried figs.

Historical Context:

Oxygala was a common fermented dairy product in Ancient Greece, similar to yogurt. It was often sweetened with honey and enjoyed as a simple dessert.

These recipes are reconstructed based on historical accounts, and while the exact measurements and methods may not be precisely as the ancients did, they aim to give a close approximation using available modern ingredients.

[dragons-bones]

FFXIV Write Entry #7: In Pie We Crust

Prompt: morsel || Master Post || On AO3 (coming in October)

A/N: This is one time I'm not sorry for a pun. This is your only warning about what's coming, have a snack ready. YOU ARE WELCOME.

---

Rereha was a grown woman, halfway through her thirties, had helped save the world multiple times over, but absolutely nothing reverted her to being a twelve-year old sproglet like Angharad Greywolfe’s baking.

The kitchen in the Greywolfe ancestral seat wasn’t as familiar to her as the one in Isolde Greywolfe’s ostentatious manor was; the furniture was different, the shelves of different placement and style and material. But the layout was, almost to the ilm, the same, with a great table as the centerpiece. Aunt Angharad’s influence, certainly, as even with a score of servants manning the household, the Greywolfe matriarch preferred to make the kitchen her domain, to her good-sister’s continued bafflement.

Considering how large and heavy the table was, how darkened and worn the surface, Rere suspected that whatever Garlean household had squatted here during the occupation had decided trying to move the thing was more trouble than it was worth.

The chairs, though, were new, more like stools to accommodate the height of the work table, and Rereha perched on a lalafell-appropriate one, hands flat on the tabletop as she watched Aunt Angharad flit about her kitchen like a hunting hawk. Next to her, Lyse did similar.

“I think the last time I had a proper fruit pie,” Lyse said, her voice dripping with wistful lust, “was just before that damned banquet.”

Aunt Angharad nearly tripped over her own feet in her haste to pivot and stare at Lyse, just as Rere whipped her head around with a horrified squawk. “Lyse.”

Lyse nodded. “S’true. The Resistance cell that Papalymo and I stayed with when we snuck across the Wall had a good supply line, but any fresh fruit they got was dried for better storage, and wheat was for bread and hard tack—”

Rere and Lyse both went rap-rap with their knuckles against the wood, and shared a conspiratorial giggle.

“—and whatever pies were made were meat ones,” Lyse finished. “Pretty tasty, though! I’d forgotten how much I loved gazelle meat. But then we were scrambling back home, and the whole thing with the Griffin…” She paused again, breathing deep, and Rere leaned over to hug her as Aunt Angharad pushed a mug of spiced tea towards her. Lyse returned the hug, then sat up to reach for the mug and sip from it. “Thanks. So, the huge disaster Ilberd made, and then we were running around Gyr Abania and Othard and then I was suddenly given a leadership position and staying in Ala Mhigo, and here we are! I mean, sure, I’ve attended a few formal functions in Eorzea, but those only have the cute little cakes and cookies for dessert. And I’m a good little Gyr Abanian girl, I can and will fight Synnove for the last piece of kunifeh, but pie.”

“Mother Miounne’s blueberry pie,” Rere said dreamily.

Lyse moaned and thunked her head against the table. “With peach ice cream from the Bismarck! Oooohhhh, the way it melts right into the blueberry and makes this cold-and-hot sticky yummy fruit mess on the plate and in your mouth…”

Rere could taste the memory on her tongue as vivid as if she had just shoveled blueberries and ice cream into her mouth, and groaned rapturously.

“Well,” Aunt Angharad laughed setting down a pie tin, “it’s not blueberry, but something tells me that won’t disappoint you girls.”

Rereha and Lyse leaned forward, oohing and aahing in excited delight.

The top crust was perfectly golden brown and no doubt delicious, strips of dough layered into a lattice work as tightly-woven as any picnic basket and encrusted with a cinnamon-sugar mix before being baked. The edges had been neatly crimped, then pressed down with a fork so that the tines made pretty little impressions. A few strategic openings in the lattice allowed steam to escape, curling and dancing upwards and bringing with it the familiar scent of rich cinnamon and ginger and nutmeg and most importantly, cooked, tart apple.

Rereha and Lyse both took deep, appreciative lungfuls, holding the deliciousness in their noses before letting out sighs of pure happiness.

Aunt Angharad chuckled, and made the first cut. The pastry cracked satisfyingly and a shiver went down Rereha’s spine. Aw, yeah, she thought, reaching up to wipe away the drool from her mouth, Angharad Greywolfe’s own pie dough.

“Pie! Pie! Pie! Pie!” Lyse was chanting quietly, staring with huge eyes. Rereha started thumping her hands against the table in accompaniment.

One slice, two slices. With the deft expertise of the experience home cook, Aunt Angharad plated each one without losing any of the filing. Beautiful, spice-covered slices of apple glistened in the kitchen light, before it began to gently ooze out of shape and onto each plate.

Lyse’s stomach made a gurgling noise. Rereha’s followed.

Aunt Angharad’s expressions could properly be called “deeply smug.” She set a fork on each plate, and then gently slid them so they sat perfectly in front of them.

“Do enjoy, girls,” she said, sing-song, with the assurance that would do nothing less.

Rereha picked up her fork. So did Lyse. They clacked forks together, then used them to cut off a large piece of apple pie, and shove said pieces into their own mouths. And moaned.

The crust, as always, was perfectly flaky and soft and good in its own right, made with a combination of sweet cream butter and lard to create the lovely little layers. The crunch beneath Rereha’s teeth was oh-so-satisfying, especially against the soft apple slices.

The sugar-spice blend was cinnamon-dominant, as it should be, the other spices mixed with it added sparingly to enhance rather than overwhelm. Just a hint of the nutmeg, the warmth of ginger, and ooooh, yes, there was the star anise. Rereha continued to chew slowly, savoring each and every bit of this truly divine experience. Along with the sugar that Aunt Angharad had tossed the apples in, it was almost candy-like with how the sugar had caramelized as it cooked. Not quite enough to be a chewy treat in and of itself, of course, but more like a sauce, thick and rich and sweeeeeeeet. So, so, so good. And then the wonderful tartness of the apple, bright enough to cut through the sweet and ensure that the fruit was all that was left on the tongue in delicious memory as Rereha swallowed.

Rereha closed her eyes and sighed. “I love you so much, Auntie,” she said, opening her eyes to claim another bite. Beside her, Lyse was still making frankly obscene noises, cheeks bulging as she continued to chew her first huge bite.

Angharad’s laugh echoed from the other end of the kitchen, and she poked her head in from the cold room. A devious smile was on her lips. “Want some vanilla ice cream for that?”

Lyse nearly choked as she joined Rere’s shriek of, “YES!”

[x-reader-things]

Sabine x fem/gn reader abc’s wholesome thing or random fluffy headcanon

I don’t have any wholesome abc’s prompts to look at at the moment, but I do have this!

I hope you enjoy!! :DDD

“It’s a perfect name!”

Sabine x f/gn!reader [Romantic]

Summary ; In which you struggle to find the perfect name for your’s and Sabine’s new pet.

Requested? ; Yes

Warnings ; None. Just fluff- <333

Word Count ; 675

——————————————————————

“We’re not naming the loth-kitten that.”

“Sabine, it’s a perfect name!”

“No.”

It’s been a couple years since the defeat of the Empire. Ezra’s still missing, Jacen is two months away from turning seven years old, and Ahsoka’s… off, somewhere.

Not that Sabine went looking for her like she did Ezra.

You and Sabine got together sometime in between, and only recently did you finally move into the LothalNet Tower that Ezra used to call home. Today, you had been in the grasslands around the tower, investigating a curious noise that’s been popping up every time you walk around a specific part of the concrete surrounding the tower.

A growl, kind of. Maybe something attuned to a chitter of some kind.

What you found in the wheat colored grass, however, was something you should’ve expected with noises like that.

A half eaten supply box of jogan fruit, a half eaten loth-rat, and a loth-kitten. Probably no older then a few weeks old.

Its fur was primarily white, with brown tipped ears and spots that grew lighter in color. It was… rare to see loth-kittens. And this one also had an injury that needed tended to, a gash on one of its bird-like legs.

You picked it up, and rushed inside to get Sabine, despite the little one’s meow’s of uncertainty.

“It’s alright, kitty,” you told the kitten with a rub of your thumb on the bridge of it’s flat nose. It keened into the touch, pressing its furred head into your hand. “We’re just gonna patch you up, ok?”

You brought it to Sabine, and together you guys cleaned the wound, and patched it up with one of the medkit’s lying around the tower’s floor.

Messy organized was something both of you got used to pretty quickly, with the way Ezra left things.

So now, the two of you were sat on the shared bed. Small, meant for one person, but nonetheless shared. It was comfortable, and you didn’t want to drag a whole new bed into the cluttered place.

The loth-kitten slept curled up into your lap. Sabine’s head rested against your shoulder, and gently ran a knuckle on the kitten’s back. It was so… small. Neither one of you were used to that from a species like this one. Which was part of the reason why you guys immediately - even without any words spoken at all - knew you both had to keep it.

It’s what Ezra would do.

He always loved those animals, despite lots-cats acting like little shits to him at times. But it’s what loth-cats do.

However, the only problem?

The name.

“But Tooka is a perfect name”, you said to Sabine, a disappointed lilt somewhere woven into your voice.

“Tooka is literally another name for loth-cats around the galaxy”, she chuckles, a small shake of her head following afterwards. “You’re just calling it cat in whatever language that name came from.”

“What about… Jacen?”

She gives you a look. “After Jacen?”

“Well, his birthday is coming up”, you pointed out. “What better gift than to tell him we named a loth-cat after him?”

“Sorry babe—“, she pressed a quick kiss into your temple, getting up off of the bed to get some proper food for the loth-kitten. Bantha milk, probably. She’s seen some loth-cats drink it before. Fed some stray ones in the city with it too. “There can only be one Jacen, and that’s our awesome Spectre-8.”

“Fair, fair”, you nodded, gently scratching the chin of the loth-kitten in your lap. It began to rumble gently, a soft purring emanating from it. You cooed at the little creature, gently picking it up to let it rest in your arms instead.

There were a few moments of silence, the only noise being the purring from the loth-cat and Sabine walking around the large room of the tower. A soft clanging noise and the dull thud of metal concluded that she found a bowl suitable for the kitten.

“…what about Zeb?”

A laugh, which flowed into words.

“No way.”

“Kallus?”

“No—“

[for-quill-with-love]

The robin found it's way inside this morning. I'd fed it enough, apparently. I'd already been calling it 'Soot' in my head for some reason.

I set her seeds on the windowsill where she was perched, and she sang her little morning song as she ate.

I was going to make a farm today.

I made myself a hoe and a couple of buckets for water, and as I was checking my comm for messages I found the map. It was new to have a map right in my comm, instead of needing to make one from paper.

And there was this new thing it called a waypoint. I was able to mark my front door with it, and it showed up on the map and in my identifier camera.

Clever. And useful.

I decided to put the farm in the valley below my house, pushing the dirt around to get a flat area to work with and lugging water from the village's farms as it was the closest water I could find.

It was hard work. Familiar, in the way that all of this was familiar to me. I had set up farms like this before; I had the muscle memory for raking my hoe through the dirt to til the soil.

I knew how far apart to plant the melon and pumpkin seeds to give them the best chance to thrive.

But I had a lot of different things to plant, and I wasn't sure how the new ones would grow.

After making sure everything was saturated, I dug through my chests for any and every kind of seed I'd picked up along the way.

There was one that showed up as "tomato" on my comm, that I didn't remember picking up from anywhere. It might have come from the village, I wasn't sure.

It was some sort of vine, though. Maybe it was like the melons and pumpkins? I planted it along the edge just in case.

Corn went next, and then the potatoes and carrots and onions. The onions had come from the ground like a root vegetable, so surely that's how they grew.

And after punching all the grass I had to clear a spot for my farm, I'd found enough seeds to plant a whole section of wheat!

I would probably need more, if I really wanted to have enough for both me and also the animals I'd need to round up later.

I pushed my hair out of my face, wishing once again that I had some way to tie it up and away. Maybe I could do something with the silk I'd been collecting. It seemed too sticky and too fragile to really do much with.

There was a buzz from my comm, and I checked it to see the new message that'd appeared and--

Well, surely I wasn't--

I couldn't find it. I knew all comms worked like that, I had to have a way to get on or off world.

It was gone from this one.

I hadn't noticed, not with the new map and the recipes and the way to identify what I came across. There was no way for me to be able to get off this world. I didn't even have a was to see the address of this one.

Bands of iron were wrapped around my chest and shrinking, tighter than the iron chestplate had sat on my shoulders.

I couldn't stop my eyes from darting, my hand grasping for an axe that wasn't in it's normal spot on my belt. I didn't have a belt on right now. I darted back up the hill, tripping over my feet.

The rest of the day was a blur.

Numb and fuzzy and muffled, like I'd taken on an elder guardian without milk or a fast way through the walls of prismarine.

I couldn't hear anything beyond the thick, sticky silence. I couldn't focus on what was in front of me, the world painted blobs of green and blue and gray.

There was blood in my mouth, like licking a lightning rod after a storm. It fizzed in a way that made my stomach rebel, something that should have been accompanied with the sour-sweet of--

Of something. I'd used my fangs for violence before, not just to tear roast chicken apart to eat.

I was fire on netherrack, blue ice pressing in from all sides and yet the burning refused to leave.

The blue ice won.

I was snuffed out, water dumped on a lava pool and turning me dark and cold and silent.

The world was dark and cold and silent.

I didn't know where I was. And my comm was gone, probably dropped in the grass when I'd--

When I'd done whatever it was that had landed me here.

I curled up in the dark, too tired to think right and too numb to care about the danger that surely should have come from being in a place like this.

This could all be dealt with later. After-- after I'd gotten my thoughts in order

[najia-cooks]

[ID: A close-up of a burger topped with spinach, tomato, and onion. End ID.]

Black bean burgers

Black beans and lentils are cooked with aromatics and herbs and roasted along with carrots and onions to create a deeply savory base for these vegan burgers. Paprika, cumin, coriander, ajwain, and sumac provide earthy, smoky, tangy, and floral notes to round out the umami base of the roasted onion. Chickpea flour provides much more flavor and holding power than wheat flour—the bonus is that these burgers are also gluten-free!

Recipe under the cut.

Patreon | Tip jar

Ingredients:

For the beans and lentils:

150g (generous 3/4 cup) dried black beans, soaked in cool water overnight

130g (2/3) dried brown lentils (345g cooked) (or substitute more black beans)

1 yellow onion, halved

4 cloves garlic, peeled and crushed

2 California bay leaves

4 sprigs thyme (optional)

For the roast:

2 medium carrots, peeled and chopped

1 large yellow onion, chopped

4 cloves garlic, peeled and crushed

1 red chili pepper, halved

1/4 cup chickpea flour (besan)

1/4 cup ground flaxseed

2 tsp cumin seeds, or ground cumin

2 tsp coriander seeds, or ground coriander

1 tsp ground sweet paprika

1 tsp ground smoked paprika

1 tsp black peppercorns

1/2 tsp carom (ajwain) or fennel seeds

1/2 tsp dried sumac berries, or ground sumac

1/2 tsp ground cayenne pepper (optional)

1 3/4 tsp salt, or to taste

small bouquet parsley, stems removed

Instructions:

1. Soak the black beans. Rinse and pick over black beans for stones or other debris, then place them in a large bowl with enough cool water to cover by several inches and leave them overnight.

2. Cook beans and lentils. In two separate pots, place soaked black beans and lentils with enough water to cover. Add a half yellow onion, two crushed garlic cloves, a bay leaf, and 2 sprigs of thyme to each pot and simmer, covered, until tender. The black beans will take 1-2 hours and the lentils around 40 minutes. Drain and set aside, removing the onion, garlic, and bay leaf.

3. Make the spice blend. If using whole spices, toast coriander seeds, sumac berries, and black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally, until fragrant and a shade darker; set aside. Toast cumin and ajwain or fennel for a minute or so until fragrant; set aside and remove skillet from heat. Toast ground spices in the skillet, agitating constantly, for 30 seconds. Grind spices using a mortar and pestle or spice grinder, and filter them through a fine mesh sieve.

4. Optional: roast the vegetables. Drizzle beans, lentils, carrots, onion, garlic, and chili pepper in 3 Tbsp extra virgin olive oil and about half of the spice blend; toss to combine. Roast in a large baking sheet at 400 °F (205 °C) for 10–20 minutes. I like to roast half the onion and garlic and leave the other half raw, to get a mixture of deep, roasted and fresh, punchy flavors from the aromatics. You can roast all of it if you dislike the taste of raw onion or garlic, though it doesn't end up being very strong once the burgers are fried.

5. Make the burgers. Mix all ingredients (including the remaining half of the spice mix) in a food processor until they form a single rough but cohesive ball. Taste and adjust spices. Refrigerate the mixture for about 10 minutes to make forming the burgers easier. Take handfuls of the mixture and form into your desired size and shape (I like mine about 3/4 of an inch thick, but I've also tested this recipe with very thin patties designed for layering in a single sandwich).

6. Cook the burgers. Heat 1 Tbsp extra virgin olive oil in a skillet on medium for several minutes. Lower heat to medium-low and cook burgers in a single layer for 4–6 minutes each side, until deep brown and crisp on the outside. Press down on the burgers with the flat of a spatula to encourage even frying.

You may also bake the burgers at 375°F (190 °C) until cooked through, about 10 minutes each side.

Serve warm with buns, lettuce, sliced onion and tomato, cheese, jam, or other condiments.

[ikeromantic]

Yeeeeeeeee, hellooo I just saw your fic about Belle is a sword woman :D it was very cool to read it and I can't stop smiling when I'm reading it sooo if it's okay can I request the same thing but with the new characters (Gilbert, Silvio, Keith.) Thank you and feel free to ignore this or just erased this if you can, btw love your writings 😁👍 (keep it up and don't forget to rest!) Oh I also followed you on ko-fi ;)

So, I am not as comfortable writing those 3 but I’ll do my best with what I know of them ^_^ Here goes! Approx. 2200 words of Swordswoman Belle!

Gilbert

He rode into the fray, cutting his enemies down like wheat before a scythe. This battle was all but won, he thought with a certain smugness. It was good though, as he had need of a victory to add to his banner at court. His position was tenuous as always, and strength of arms was a quick way to bolster it. As quick as the wealth - and food- this raid would bring with it. 

There was a knot of intense combat at the village center near what looked like a bookstore. The path was too narrow and cluttered with debris and bodies to ride there. Gilbert dismounted and strode ahead on foot. As he pushed through the ring of nervous soldiers, he came face to face with the cause. 

A woman stood in front of the little bookshop. She looked like no one special, not at first glance. Commoner’s clothes, her hair pulled back in a simple bun, messy now, her features enough to be pretty but far from the court beauties he knew in Obsidian. But her dress was blood-spattered, a scarlet-stained sword held in her hands, and there was a fierceness in her gaze that belied her banal appearance. 

She was no common girl. She was a beast. The dying and wounded soldiers at her feet told him this would be an entertaining opponent.

Gilbert grinned and pulled his sword. “There you are,” he called out, his voice the rasp of heated steel. 

“You.” Her brows rose slightly in recognition. She knew then, who she fought. Her shoulders pulled back, and she moved her feet to a new, more defensible position. 

The Obsidianite prince moved closer, then lunged. His attack was lightning quick, vicious, designed to overwhelm. Surprisingly, she parried and dodged. Her smaller frame was lithe and quick, even if her reach was shorter. 

Gilbert had a moment to admire her graceful movement before she was the one attacking him. Making use of her speed to seek out his weak points.The joins in his armor, the blind spots he might have as she weaved about and around him. 

“If you leave, I won’t have to kill you.” She said the words almost gently, a whisper meant for his ears alone. 

“You mean you won’t have to die.” Gilbert grinned. This one had spirit. 

She smiled back, her eyes flashing. “I’m not afraid of dying. As long as I take you with me, my blood is coin well spent.” 

He laughed, feeling his heart leap at this woman’s ridiculous, foolish bravery. Then he attacked again, this time putting his reach and greater strength to use. Gilbert could see the way her arm trembled when she parried a downward swing. The growing tiredness in her step when she twisted out of the way of a lunge. 

She would fall. It was a matter of time. Then he happened to catch sight of something moving in the bookshop windows. His gaze flicked toward it. Children’s faces pressed against the glass, watching the fight with terror in their eyes. Ah.

But he could not step back from this battle. That would be weakness. Word would make it to court. Gilbert steeled himself for what must be done. Another death to the tally. But when the opening came, a lowering of her guard at the wrong moment, he could not make the killing blow. 

Instead, he struck her head with the flat of his blade. 

The swordswoman had a moment to look at him, stunned. And then she fell unconscious to the ground. 

“Bind her,” he told his soldiers, “and bring her back with the rest.” Gilbert knelt for a moment, pushing back a lock of hair from her cheek. “I will find out who you are,” he told her. Then he straightened. There was more dark work to be done this day.

Keith

Bemused, the prince of Jade followed Emma out to the training ground. “So what, dear lady, are we here for today? I expected we would shop or visit a cafe?” 

“Hm. We could. If you want to. But you told me to pick something, right?” 

Keith nodded. “So what is the purpose of our visit? Are we going to watch the soldiers spar?”

Emma laughed. It was such a lovely, sweet sound. One of the many things Keith liked about the lovely young noblewoman. “I thought we might practice. I don’t have much opportunity to spar . . .”

This caught him off guard. “Spar? With . . . with me?”

“Unless you’re afraid to?” She grinned, teasing. 

“No. I mean, yes. But my dear, what if I hurt you?” Keith felt completely and suddenly out of his depth. What kind of lady sparred for fun?

Emma shrugged off her jacket and stretched. She was dressed in riding pants and a loose linen shirt. No bodice or stays. No heavy brocade. And her shoes were practical boots rather than slippers. “We’re just using the wood practice blades. I’m not worried.”

Keith shrugged out of his own jacket and took off his vest. “Alright. If you like. But don’t blame me if you leave here bruised. I’m not a bad hand with a blade.”

“Same goes for you, my lord.”

“Just Keith.” He smiled. She was always surprising him. Another thing he liked about Emma. 

She tossed him a practice blade. 

It was a long strip of hardened wood, with a weighted handle and core. Heavier than the real weapon would be but completely blunt. He knew he would have to be careful. No matter what she said, he really didn’t want to hurt her.

Emma took one long blade and a second, smaller one for her other hand. “Ready?”

“And waiting, my lady.” Keith had planned to go slow and gentle into the mock-fight, but she was having none of it. She sprang into motion as he spoke, slashing and stabbing with an unexpected ferocity. 

The Jadean prince fell back defensively, relying on reach and skill to hold her back. Emma was better than he would have expected. She moved with the fluid strength that told him this was not new to her. He wondered when and why such a lovely woman would take up such a violent hobby.

He got in a few jabs and slashes of his own as they circled the training yard. In fact, much to his surprise, Keith was beginning to enjoy himself. There was a certain delight in an amicable contest against a skilled opponent. 

Then it happened. 

Emma’s smallsword jabbed his side, a glancing blow but it hit his ribs just so. The spike of sudden, hot pain spiraled up from that point of contact. And with it, the rage Keith held under wraps. His shadow. His dark heart.

Keith stumbled back and caught himself on a weapon rack. His hair fell forward, for a moment obscuring his view.

“Are you alright,” Emma called, sounding a little worried.

“Better than alright.” Keith’s voice was low and coarse. He looked up, his golden eyes blazing. The sense of friendly competition was gone. 

“Keith? My lord?” Emma eyed him uncertainly.

He launched himself toward her in an all out attack. His wooden blade crashed into her sword, sending a shiver of force up both their arms. Keith pressed her back and back until she was nearly cornered against the side of the building. Skill or no, she was so much smaller than him and he knew he could crush her. She was in his power. His body thrummed with dark delight.

“Yield. I yield, Keith.” Emma looked up at him, not afraid, but concerned. Her gaze held more pity than fear.

Keith growled, low in his throat. “Not good enough. I want to know the real reason you called me here, wench.” He leaned down to look her in the eye, never letting up on the pressure to push her the last few inches into the stone wall.

“For fun.” She let out a breath and stopped resisting.

The Jadean prince had a moment of pure wicked delight in his victory. Then he caught movement from the corner of his eye, just a half-second too late. Emma’s smallsword connected with his head, the leaded hilt crashing hard against his skull. The last thing he heard was Emma’s voice, gentle and sweet.

“Sorry about that.”

Silvio

Silvio sat across from Emma in the carriage as it rumbled through the trade road between Benitoite and Rhodolite. He’d demanded her company to annoy the Rhodolitian princes, but now that he had it, he wasn’t sure what to do with it. He was tempted to break out the booze just to see how long it took her to lose composure. 

Might be fun, but he generally didn’t drink on the road. 

“Why are you looking at me like that?” She asked, finally pointing out his impolite stare.

“‘Cause I can. You got a problem with it?”

Emma’s lips firmed into a pale line of annoyance. “I do. Why don’t you look out the window or read or something?”

Silvio grinned. “I been this way so many times there’s nothing new to look at. But the faces you make when you read are hilarious.” 

“Hilarious?” She fought a very obvious battle with her irritation and courtesy. Etiquette won out as she took a long slow breath and gave him a viperous smile. “Of course you can do what you like, Prince Silvio.”

He scowled. One way or another, he was gonna get under her skin. Make her show him who she really was under all her proper little manners. Just as he was thinking up another needling comment, the coach rolled to a sudden stop. 

“Not good,” he murmured. He’d bribed the last group of bandits to haunt this stretch of road. They knew payment depended on not delaying or interfering with shipments that had his personal coat of arms. Like this one did. So either they were trying to renegotiate or he had a new problem.

“What is it?” Emma peered out the curtained windows,more curious than worried.

“I dunno. Stay put.” He hopped out of the carriage in time to seen a stranger cut the coachman’s throat. This wasn’t one of his bandits. Neither were the other rough-looking men approaching. His coach guards were already in motion, which was good considering how much he paid them. 

“Hey! You!” Silvio called to one of the bandits. “Who do you think you are, killing my coachman? You got any idea how much widow’s benefits are gonna cost me?”

The bandit didn’t reply. A bad sign. It appeared this group of miscreants wasn’t interested in making a deal. Worse, his guards were outnumbered, which meant without a deal it was entirely possible they might lose. The shipment. The coach. Their jewels and clothes. Even their lives. 

Annoyed, Silvio drew his blade. Swords really were the last resort. But sometimes the last was all ya got. Just as he was about to run into the fight, someone leapt past him. Someone dressed in lace and silk, her hair ribbons dancing in the air behind her. 

Emma threw herself into the fight. She carried two long thin blades, deceptively delicate, incredibly sharp. The first bandit she hit went down from surprise as much as anything else. He fell with a stupid look on his face. A look Silvio realized he was mirroring.

The Benitoitian prince quickly shut his mouth so as not to gape like some country-born fool. No one had told him the little noblewoman could fight. But fight she did. Like some demon in a fancy dress. 

She moved swiftly, skirts rustling, as she darted between combatants. And in her wake, she left screams and blood. The men she cut fell, hamstrung or gasping for air. Their tendons sliced, lungs punctured. Emma was ruthless. 

Silvio felt a certain growing appreciation. He had no use for another pretty face. But Emma wasn’t just that. Nor was she only a way to annoy the smug Rhodolitians. She was a force to be reckoned with. A scarlet whirlwind, destroying her enemies. He wondered if her services were for sale.

When the bandits were down, she returned to the carriage. Her blades tucked safely away in the hidden sheaths on her thighs. “Umm. Do you mind if we stop at the next inn? I really need a change. And I don’t want these stains to set.”

He laughed, mirth bubbling up in his chest. “Sure we can. I gotta make a stop anyway. We can talk about a joint venture.”

“I don’t know.” Her brows furrowed. “I’m kind of already in a contract.”

“Yeah? Well we can work it out over some drinks. I got some ideas.” Silvio grinned widely. “Besides, ya can’t tell me no. I’m a prince.”

Emma gave him a strained smile. All her etiquette falling back into place despite the smear of blood on her cheek. “I’m sure someone has said no to you before. And if not, then I’ll take the honor of being the first.”

“Here me out first, huh?” He scowled, though he was secretly enjoying himself. The girl had teeth. Very nice.

[no-name-publishing]

What Doesn't Kill you by Hanschen (@whatwememeintheshadows)

So so SO pleased with how this turned out. It's almost one-to-one how I imagined it in my head. If you're a fan of the WWDITS movie then this is a MUST read. Check under the cut for close-ups of the cover and typesetting!

My idea for this specific binding was to replicate the imagery of the peeling wallpaper inside the character's home. I did this by first painting gray paper (using acrylic ink and white tempera paint) to look like water-stained drywall, and then using the same acrylic ink mixture to stain the marigold paper. After I assembled the cover paper I used some coptic markers to finish coloring in the moldy areas and accentuate some of the 'discoloration' and running water.

Transferred the title using carbon transfer paper, used a paper towel to really smudge it out, then darkened it a bit with black acrylic ink. After that was just tearing up the marigold paper and arranging it over the 'drywall', just used wheat paste and put it under my press to dry as flat as possible. No shots of that though, I forgot lol. Anyway, the typesetting, complete with emails and journal entries and text messages:

Thank you so much to @whatwememeintheshadows for sharing this lovely piece of writing with us and for letting me bind you a copy.

[cozycryptidcorner]

Monster match for a lovely anonymous user.

I’d consider myself a fairly confident outgoing person, for the most part? I’m the type of person who will offer to walk up to the snack table with you even if I don’t actually want anything so you don’t have to feel awkward about going alone, yk? I have a tendency to get excited and ramble and I’m known to be… a bit loud, at times ^^;; While I may not *enjoy* doing it, I’m certainly not afraid of confrontation and I’m told by friends that I come off as a bit intimidating. I try my best to always be kind and encouraging to everyone though!! I do, however, have a bit of a protective/possessive streak. I’m also dramatic as fuck, but it’s for the bit.

Something’s wrong with the schedule, so the conductor lets you all out of the train to the nearby town. Only vaguely saying that there’s been some kind of miscommunication, and instructs that you return in an hour for an update. That wouldn’t be so bad, except you’re in the middle of nowhere. Flat fields of wheat stretch so far you can almost make out the curve of the Earth through the green horizon. 

The town is strange, clearly old, buildings made from faded red bricks, and heat wobbling from the dusty gray asphalt. After the main street, only a few gravel roads push further away into the sea of unripe grain. A lone Dairy Queen makes itself at home in an abandoned Pizza Hut shack, two cars in the admittedly small parking lot. People stare at you and the other passengers of the broken train, not in hostility, but more out of curiosity, eyeing your clothing choice and hairstyle with blank expressions. 

Some train riders head to Dairy Queen, while you begin wandering around the tiny downtown, stepping over enormous cracks in the concrete. There isn’t much to look at, a general store, a Shell gas station, and… A shop that pulls you toward it, and upon further inspection, you realize that it’s a spiritual shop. Not a Christian shop, like you would expect out here, and as you enter, the thick incense settles in your chest strangely. 

He’s surrounded by unlit candles, chin resting on his hand. You only catch a glimpse of him like that, at rest, eyes cast down onto the counter before the door’s jingling alerts him of your presence. His eyes are large and brown, like a doe caught in headlights, looking surprised that you bothered walking into the store, but he closes the book he’s reading and offers a shy smile. The sweater he wears is worn but clearly cared for, color faded but clean. His sandy-brown hair is curly and in need of a haircut, the strands brushing against his thick lashes. 

The two of you make some small talk, especially about being abandoned by the train, and he shows you the extensive collection of crystals, raw and tumbled. Then he shows you the books, all seemingly ancient and smelling of old paper and dust. One of them looks like it could have been made on the very last printing press, the ink staining your fingers as you flip through the pages. 

It takes you a moment to notice his scars, long, crisp, too long and clean to be done in a self-inflicted way. Instead, they look similar to surgery scars, like when someone gets their appendix removed, or when a split wound is stitched back together. Except they crawl all the way up his arms and disappear into his sweater, and you manage to catch a glimpse of one stretching down the back of his neck. You don’t ask, though, it doesn’t seem polite when you know him so little. 

After the designated hour, you buy a few cheap things, because you like his company and you want to thank him for spending some time with you. Then you head back to the train, and as you leave, you see his shadow falter. Like he’s sad you’re leaving. And you realize how desolet the store is, and how everyone outside seems to steer away from the shop, eyeing you now with a level of hostility. Like you’ve been marked, somehow, and you chalk it up to the hypo-christian area and the pagan nature of the store. 

But the train is still broken, and it looks like you’re about to spend the night. Now with a sadder step, you pull a duffel from a stowing shelf, standing listlessly in the street, until deciding to return to the store. You want to ask him a couple of questions about where to stay, and he’s immediately on the store’s wired phone (one that’s still plugged into a wall), and he’s pulling a favor to get you a room for free in the local motel.

He invites you to dinner, and you have nothing better to do than grab something from Dairy Queen and eat on the roof, in the shadow of the store’s facade. You get to know him a little more, see more of his scars as he tilts his head back and forth in the setting sun. Even though you don’t ask, he knows you’re wondering about it, why he looks like he’s been surgically pulled at the seams and stitched back together. But you don’t pry, and he’s thankful for that. 

Later, you will learn that he was. Almost. No one in the town wants to be around a walking corpse, with the beating heart of a dead demon. You don’t believe him necessarily at first, but the more you get to know him, even through the distance, you begin to realize that there aren’t logical explanations for what he can do. Like peeling a piece of his skin away to reveal a gilded ribcage. 

There was an incident eight years ago that left multiple people dead, and that’s when he (as he knows himself) first opened his eyes. He had the fob to a car in his pocket, ten dollars, and the key to this store. There are pictures of him in the back office that look like it might be him, and his father, but he cannot know for sure. His name might be Matthew. Or that could be his father’s name. 

His heart, if you can call it that, is like a writhing void, beating a slow, rumbling way that sounds like the dull roar of an engine more than thrum. He’s not sure how he became like this, has faint memories of growing up with a father who disappeared between then and now. He doesn’t remember going to school, attending prom, learning how to ride a bike, but he can read and write just fine… and he can even drive, even if he doesn’t have a license. And he’s quite smart, capable of picking up running the store after whoever abandoned it… well. 

He doesn’t leave because he feels strangely chained to this place, but now that he has you, he might be tempted. You’re the first person to be more than just polite, you seem to care about him in a way that no one else has. He would burn the store to the ground and hop on a train if you so much as insinuate he do so. The town is rotting and he doesn’t intend to rot with it, especially if he has this supposed second chance at life.

[prapasara]

🌟 4 Spotlight Menus of Thai Cuisine in the World’s Best List 🇹🇭🥘

🇹🇭 Thai cuisine, known for its vibrant flavors and aromatic fresh herbs and spices, has captivated both local enthusiasts and global food lovers, earning a prominent place on the international culinary stage. This article explores four spotlight menus that have distinguished themselves on the world’s best list of Thai dishes by TasteAtlas.

1. Pad Kaprao

Pad Kaprao is one of the most known Thai stir-fry dishes, and became famous for its appetizing appearance and flavor. This dish is flavored with soy sauce/oyster sauce, sugar, and fish sauce.

The origins of this iconic Thai dish are believed to date back 334 years ago, based on references from the La Loubère archives (in the year 2230 B.E.), which mentioned that Thai people adopted holy basil from Brahmanism, where it was used in worship rituals.

The version of Pad Kaprao that we are familiar with nowadays is speculated to have emerged during the reign of King Rama VII, adapted from Chinese cuisine brought by Chinese immigrants who sold it in local diners. Others claim that the Chinese cooks modified the Thai dish "beef stir-fried with tree basil," reducing its spiciness to create what is now known as Pad Kaprao.

🍴 How to enjoy - Serve with Jasmine rice, topped with a fried egg. Firstly, add a few drops of fish sauce with chili. Then, let's mix the yolk with the rice.

2. Khao Soi (Thai Curry Noodles)

Khao soi, a signature dish of Northern Thailand, features flat egg noodles in a creamy coconut curry broth. Typically, crispy fried egg noodles are added on top for a crunchy texture, while the dish is served with condiments such as shallots, chilies, pickled mustard greens and lime.

"Khao Soi" derives its name from the ancient method of making noodles by hand, before the advent of machinery for noodle production. To make the noodles used in Khao Soi, wheat flour, eggs, salt, and water are mixed together and kneaded until well combined. The dough is then pressed and rolled out into sheets, which are subsequently sliced with a knife into noodles. This manual slicing of the dough sheets is why the dish is called "Khao Soi," which translates to "sliced rice" in English.

🍴 How to enjoy - Before eating, add lime juice and chili paste to adjust the sourness or spiciness of the broth. Then, mix the condiments well with the curry and enjoy the Noodles.

3. Panaeng Curry

Panaeng curry is a rich and mildly spicy broth with a harmonious blend of coconut milk and panaeng curry paste. This curry is typically enjoyed with various types of meat such as pork, chicken, beef and duck, and is garnished with shredded kaffir lime leaves and red chili peppers.

The original recipe for Panaeng curry was made using a whole chicken, prepared by rubbing the legs together before placing it in the curry pot, mentioned in Siam Rat Newspaper (2515 B.E.) written by M.R. Kukrit Pramoj. This method of preparing the chicken, referred to as "legs rubbing," is believed to be the origin of the name "Panaeng," which means 'cross-legged sitting' in meditation.

The traditional Thai recipe for Panaeng curry is believed to have started during the reign of King Rama V, considered a royal court dish, and has been documented by M.L. Nueang Nilrat.

🍴 How to enjoy - Serve with jasmine rice on a separate plate, add the curry to the rice and scoop it up!

4. Tom Kha Gai

Tom Kha Gai is full of savory and satisfying taste from Central Thailand. Galangal's pungent flavor adds an intriguing counterpoint to the creaminess of coconut milk, bursting in a delightful aromatic dish. The broth is typically cloudy white in color and is seasoned with various herbs, similar to those used in Tom Yum soup.

‘Tom’ means to boil, ‘Kha’ means galangal, and ‘Gai’ means chicken. So, chicken is the original protein used in Tom Kha Gai, but you can replace it with other options such as meat or white fish. Alternatively, you can make it vegan by using only mushrooms.

🍴 How to enjoy - Serve with Jasmine Rice; paired with other Thai dishes (e.g. Thai omelet)

.

⭐ ชวนรู้จัก 4 เมนูอาหารไทยที่ติดอันดับอาหารที่ดีที่สุดในโลก 🇹🇭🥘

อาหารไทย เป็นที่รู้จักกันดีในเรื่องของรสชาติที่จัดจ้านครบรส ผสานด้วยความหอมของสมุนไพรและเครื่องเทศ จนได้รับการยอมรับในเวทีอาหารระดับนานาชาติ ในบทความนี้ เพจ Thai SELECT ขอพาทุกท่านไปสำรวจ 4 เมนูอาหารไทยที่โดดเด่น ติดอันดับเมนูที่ดีที่สุดในโลก จัดอันดับโดยเว็บไซต์ด้านอาหารชื่อดัง “TasteAtlas”

1. ผัดกะเพรา

ผัดกะเพรา เป็นเมนูอาหารไทยประเภทผัดยอดนิยม โดดเด่นด้วยรสชาติที่อร่อยจัดจ้าน รับประทานง่าย เป็นเมนูที่พบได้ในทุกร้านที่มีอาหารไทย ส่วนมากนิยมปรุงรสด้วยซีอิ๊วขาวหรือซอสหอยนางรม น้ำตาล และน้ำปลา

จุดเริ่มต้นของเมนูที่มีชื่อเสียงโด่งดังที่สุดของอาหารไทยนี้ สันนิษฐานว่า มีที่มาตั้งแต่เมื่อ 334 ปีที่แล้ว อ้างอิงจากหลักฐานจดหมายเหตุลาลูแบร์ (พ.ศ. 2230) ซึ่งได้มีการระบุถึงใบกะเพราไว้ว่า “ผักลางชนิดที่มีกลิ่นดี เช่น กะเพรา” โดยชาวไทยในสมัยนั้นน่าจะรับเอาต้นกะเพรามาจากศาสนาพราหมณ์ที่มักจะใช้ใบกะเพราในการบูชาเทพเจ้า

สำหรับเมนูผัดกะเพราในแบบที่เราคุ้นเคยกันนั้น สันนิษฐานว่าน่าจะเกิดขึ้นราวสมัยรัชกาลที่ 7 โดยดัดแปลงจากอาหารจีนที่คนจีนนำเอามาขายในร้านอาหารตามสั่ง บ้างก็ว่าชาวจีนได้ทำการดัดแปลงเมนูกะเพรามาจากเมนู “เนื้อผัดใบยี่หร่า” ของชาวไทย แต่ลดความเผ็ดร้อนลง เท่านั้นเอง

🍴 วิธีการรับประทาน - นิยมทานคู่กับข้าวหอมมะลิร้อน ๆ เสิร์ฟร่วมกับไข่ดาว มีน้ำปลาพริกเป็นเครื่องปรุงเพื่อเพิ่มรสชาติความหอมและเผ็ด

2. ข้าวซอย

ข้าวซอยเป็นหนึ่งในเมนูอาหารพื้นเมืองทางภาคเหนือของประเทศไทย เส้นมีลักษณะคล้ายเส้นบะหมี่ แต่มีลักษณะแบน ใส่ในน้ำซุปที่มีความเข้มข้นนุ่มนวลจากเครื่องแกงและน้ำกะทิ โรยปิดท้ายด้วยเส้นที่ถูกนำไปทอดจนกรอบ นิยมเสิร์ฟคู่กับเครื่องเคียงต่าง ๆ อาทิ หอมแดง พริกคั่วน้ำมัน ผักกาดดอง และมะนาว

โดยชื่อเรียกของเมนู “ข้าวซอย” นั้น เริ่มมาจากกรรมวิธีในการทำเส้นในสมัยโบราณ ที่ยังไม่มีเครื่องจักรในการผลิตเส้นบะหมี่ที่ใช้ทำข้าวซอย ดังนั้นคนสมัยก่อนจึงใช้วิธีการทำเส้นสด ด้วยการนำแป้งข้าวสาลี ไข่ เกลือและน้ำ มาผสมกันแล้วนวดคลึงจนเข้ากันดี จากนั้นกดรีดให้แป้งเป็นแผ่นใหญ่ แล้วเอามีดมาซอยแผ่นแป้งให้เป็นเส้น จึงเรียกว่า “ข้าวซอย” นั่นเอง

🍴 วิธีการรับประทาน - ก่อนรับประทาน ให้บีบมะนาวสักเล็กน้อย และใส่พริกคั่วน้ำมันเพื่อเพิ่มรสชาติ จากนั้นคลุกเคล้ากับเครื่องเคียงให้เข้ากัน

3. แกงพะแนง

พะแนงเป็นแกงที่มีรสชาติเค็มหวานมันและเผ็ดเล็กน้อย เนื้อสัมผัสมีความข้น สามารถใส่เนื้อสัตว์ได้หลากหลาย ทั้งเนื้อหมู เนื้อวัว ไก่ และเป็ด เวลาเสิร์ฟโรยหน้าด้วยใบมะกรูดฝอยและพริกชี้ฟ้าซอยเพื่อเพิ่มสีสัน

สำหรับต้นกำเนิดของแกงพะแนงนั้น มีกล่าวถึงโดย ม.ร.ว คึกฤทธิ์ ปราโมช เขียนไว้ในหนังสือพิมพ์สยามรัฐ ตีพิมพ์ในปี พ.ศ. 2515 ว่า แต่เดิมนั้นแกงพะแนงปรุงโดยใช้ไก่ทั้งตัว โดยจับขามาขัดกันก่อนที่จะเอาลงหม้อแกง ซึ่งการขาขัดไก่นี่เอง จึงเป็นที่มาของชื่อเรียกว่า “พะแนง” ในความหมาย ‘ท่านั่งขัดสมาธิ’ นั่นเอง

สำหรับสูตรแกงพะแนงต้นตำรับของไทย เชื่อกันว่าเริ่มต้นในสมัยรัชกาลที่ 5 ซึ่งถืออาหารตำรับชาววัง ที่มีการบันทึกไว้โดย ม.ล.เนื่อง นิลรัตน์

🍴 วิธีการรับประทาน - นิยมรับประทานคู่กับข้าวหอมมะลิ

4. ต้มข่าไก่

ต้มข่าไก่เป็นเมนูขึ้นชื่อในภาคกลางของประเทศไทย ด้วยรสชาติที่มีทั้งเปรี้ยว เค็ม หวานมัน มีการใส่สมุนไพรต่าง ๆ คล้ายกับเมนูต้มยำ แต่เพิ่มการใส่กะทิซึ่งให้รสชาติที่นุ่มนวลกลมกล่อม และน้ำซุปสีขาวนวลเป็นเอกลักษณ์

ต้มข่าไก่ มีส่วนประกอบหลักคือข่า ทั้งข่าอ่อนและข่าแก่ และเนื้อไก่ แต่ในบางครั้งมีมีการใช้เนื้อสัตว์อื่น ๆ เช่น เนื้อวัว หรือ ปลา (ต้มข่าเนื้อ/ต้มข่าปลา) แต่ไม่ได้รับความนิยมเท่าเนื้อไก่ สำหรับผู้ที่ไม่รับประทานเนื้อสัตว์ ก็สามารถใส่เห็ดทดแทนการใส่ไก่ได้เช่นกัน

🍴 วิธีการรับประทาน - นิยมเสิร์ฟพร้อมข้าวหอมมะลิ และเพิ่มความอร่อยด้วยการรับประทานคู่กับเมนูอื่น ๆ เช่น ไข่เจียว

.

#Thaifood #ThaiSELECT

#DITP #กรมส่งเสริมการค้าระหว่างประเทศ

# ThaiCuisine #อาหารไทย #PadKaprao#KhaoSoi #Panaeng #TomKhaGai

[dear-future-ai]

How to Make A Peanut Butter and Jelly Sandwich,

(For the sake of space, I am assuming you will be able to obtain the ingredients without a step-by-step guide, but I do understand that that would also be a process required in the process of making a peanut butter and jelly sandwich)

Firstly grab the ingredients: you will need to collect a pack of sliced honey wheat bread, one jar of grape jelly, and one jar of peanut butter.  Secondly, you will also need to obtain, through legal means: a plate and a butter knife.  Once you have your tools and ingredients you may perform the following.

Set the plate on a flat surface, a clean kitchen table will do, so that the foot (a ceramics term describing the small indentation on the bottom of ceramics that helps the ceramic properly stand uniformly on a surface) of the plate is facing down.

Remove the twist tie from the bag of bread, by unfurling the tie. Next comes the easy part, by holding the newly formed opening of the bag, drop the rest of the bag, letting gravity unwind the twisted bag.  Place the opened bag lengthwise on the kitchen table. Put your hand inside the bag to further open it. Using that same hand, remove two slices of bread from the bag; (do not take the end piece, very few people prefer that piece). Place the two slices of bread on top of the the plate, making sure one of the two sides with the largest surface area is facing downward.  Double check to make sure that the pieces of bread are analogous to each other, and not sitting directly upon each other: this will come in handy on later steps.

After your bread is properly plated we can move onto properly topping the slices. Grab the jar of jelly with your nondominant hand, curling your fingers around the cylindrical body of the jar. Maintain this grip. Secure the top of the lid (to the jar of jelly) in the palm of the other.  Curl the fingers on your dominant hand so that your fingertips firmly rest on the lower lip of the lid (to the jar of jelly). By using force from your dominant elbow and keeping your (dominant) arm straight and holding the jar firmly in your nondominant, use the torque produced to unscrew the lid counter-clockwise from the jar (of jelly). Place the lid down on the table, making sure to keep the jelly-side up, as to avoid ruining your table. Grab the knife by its handle, using the now free dominant hand. Make sure the blade is properly orientated: you want the handle to be wrapped by all four of your fingers, and you want your thumb to be pressed gently upon the non-cutting edge of the blade, this creates the most control: if it still feels unwieldy, find a manner that feels best for you. When working with blades, it is important to feel safe and confident.  Maintaining your grip on the handle, stick the knife blade into the open jar of jelly. Do not let the jelly touch your hands, to prevent unnecessary cleanup.  Using a scooping motion, remove the knife from the jar, keeping the broadside upward. If done correctly, the upper side of the knife blade should be coated in a small dollop of jelly. If not, repeat this scooping maneuver until you do. (We will repeat this process with the jar of peanut butter, if you do not feel confident in your ability, that’s okay.  I will walk you through the steps later) At this point you may release your grip from the jar of jelly. Select one of the two slices of bread you have set upon the plate, slowly move your knife-wielding hand over it, keeping it within a height of 3 to 5 centimeters from any flat surface (to prevent spillage), keeping the jelly in an upright position. Once your hand is directly above the center of this first slice of bread, quickly turn your hand, so that that the upper (jelly coated) side is now facing downward, let gravity pull the jelly to the slice of bread.  Maintain your grip on your knife it will be useful for this next step.  Using the same broadside of the knife, spread the jelly on the slice of bread, making sure you do not exceed the surface area of the single face.  The thin coating of jelly should not exceed 1 cm in height.  Maintaining your grip on the knife, wipe both broad sides of the knife on the other piece of toast to remove excess jelly.  Set the knife on a clean portion of the plate, it will soon be useful again. Now grab the jar of jelly in your nondominant hand, again curling your finger around the cylindrical shape. Grab the lid, flipping it over so the jelly side is now again facing downward.  Using a similar motion as before you are going to add torque to the lid, this time pushing it clockwise thus shutting the jar.  Place the now sealed jar back on the table, with the lid facing upward. At this point both hands should be free to aid in the opening of the peanut butter.

We are using peanut butter second because it is stickier than jelly and thus harder to clean between steps, if we were to put it first.  Now you can grab the jar of peanut butter with your nondominant hand, curling your fingers around the cylindrical body of the jar. Maintain this grip. Secure the top of the lid (to the jar of peanut butter) in the palm of the other.  Curl the fingers on your dominant hand so that your fingertips firmly rest on the lower lip of the lid (to the jar of peanut butter). By using force from your dominant elbow and keeping your (dominant) arm straight and holding the jar firmly in your nondominant, use the torque produced to unscrew the lid counter-clockwise from the jar (of peanut butter). Place the lid down on the table, making sure to keep the peanut butter-side up, as to avoid ruining your table. Grab the knife by its handle, using the now free dominant hand. Make sure the blade is properly orientated: you want the handle to be wrapped by all four of your fingers, and you want your thumb to be pressed gently upon the non-cutting edge of the blade: again, if it feels unwieldy, find a manner that feels best for you. Always prioritize your safety, stick the knife blade into the open jar of peanut butter. Do not let the peanut butter touch your hands, to prevent unnecessary cleanup.  Using a scooping motion, remove the knife from the jar, keeping the broadside upward. If done correctly, the upper side of the knife blade should be coated in a small dollop of peanut butter. If not, repeat this scooping maneuver until you do. At this point you may release your grip from the jar of peanut butter. Slowly move your knife-wielding hand to the undoctored slice of bread, keeping it within a height of 3 to 5 centimeters from any flat surface (to prevent spillage), keeping the peanut butter in an upright position. Once your hand is directly above the center of the second slice of bread, quickly turn your hand, so that that the upper (peanut butter coated) side is now facing downward.  As peanut butter is more adhesive, gravity may not work here.  Maintain your grip on your knife it will be useful for this next step.  Using the same broadside of the knife, spread the peanut butter on the second slice of bread, making sure you do not exceed the surface area of the single face.  The thin coating of peanut butter should not exceed 1 cm in height.  Maintaining your grip on the knife, wipe both broad sides of the knife on innermost lip of the jar of peanut butter to remove excess peanut butter, and prevent wasting precious peanut butter.  If done correctly the peanut butter should clutch the the inside of the peanut butter jar, and not get into the tap for the lid. Set the knife on a clean portion of the plate, it may still be useful coming up. Now grab the jar of peanut butter in your nondominant hand, again curling your finger around the cylindrical shape. Grab the lid, flipping it over so the peanut butter side is now again facing downward.  Using a similar motion as before you are going to add torque to the lid, this time pushing it clockwise thus shutting the jar.  Place the now sealed jar back on the table, with the lid facing upward. At this point both hands should be free.

Using both hands, lift the slice of bread with peanut butter on it, ensuring you use only the tips of your fingers on the crust of the bread to prevent getting peanut butter on your hands, and from crushing the sandwich.  Flip this piece of bread over so it is now facing downward.  Place on the jelly slice of bread, so that the crust of both slices is in line with each other, it won’t be exactly flush because of the peanut butter and jelly, this is normal.

This following step may be the most dangerous part of making a peanut butter and jelly sandwich.  Only the professionals attempt this risky maneuver.  It is perfectly okay and socially acceptable to stop now and consume this sandwich.  Take the knife in the same grip as before. Grab the knife by its handle, using the dominant hand. Make sure the blade is properly orientated: you want the handle to be wrapped by all four of your fingers, and you want your thumb to be pressed gently upon the non-cutting edge of the blade: again, if it feels unwieldy, find a manner that feels best for you.  We will actually be using the cutting edge of this knife; however, so we will take extra precautions to hold the knife handle firmer, but not exerting excessive pressure to it.   With the non dominant hand secure the sandwich at one of the four corners, by pressing lightly on the upper piece of bread.  Take the knife pressing the cutting edge gently into the top piece of bread, at one of the adjacent corners to the one you are holding, pressing until the blade cut through both pieces of bread, drag the blade diagonally across the sandwich, splitting it in twain.

Now you should have two smaller triangular sandwiches to enjoy with a friend.

[thatswhywelovegermany]

Snowflake cookies

Ingredients

250 g butter

250 g corn or wheat starch

100 g powdered sugar

70 g flour

1 package of vanilla sugar

1 vanilla bean

Preparation

Mix all the sieved dry ingredients and the scraped-out interior of the vanilla bean with the butter using your bare hands (the dough needs the temperature of the hands to mix properly).

Shape the dough to rolls about a finger thick. Cut the rolls into 2 cm wide pieces.

Place the pieces upright onto a baking tray covered with baking paper and press them flat using a fork, causing a ridged pattern on the top. Make sure that there is ample space between the pieces because they will expand while baking. The recipe is good for four trays.

Bake at 170 °C for 7 to 10 minutes under constant observation — the snowflakes must not turn brown.

Take them out of the oven and let them dry to room temperature. Remove them from the tray very carefully because they are very crumbly.

Enjoy the crumbly, buttery, vanilla-y deliciousness!

[panicinthestudio]

Salted Egg Custard Snowskin Mooncake Recipe (金沙奶黃冰皮月餅) with Papa Fung, September 17, 2020

Just in time for Mid-Autumn Festival! This snowskin mooncake has a creamy salted egg custard filling, to give you that sweet and salty goodness.

***

Salted Egg Custard Snowskin Mooncake Recipe

This recipe makes around 23 mooncakes. 

[Ingredients] 

Filling: 

4 Salted Eggs 

4 Eggs 

50g Milk Powder 

50g Custard Powder 

50g Pastry Flour 

60g Sugar 

50g Unsalted Butter 

15ml 35% Cream 

150ml Milk 

3tsp Condensed Milk 

 Snowskin: 

100g Rice Flour 

100g Glutinous Rice Flour 

60g Wheat Starch 

100g Sugar 60ml Oil 

400ml Milk 2tsp Condensed Milk - 

 [Directions] 

Filling

Separate your salted egg yolks, rinse the yolks and steam for 10mins. Crushed yolks, set aside. 

Whisk eggs, milk, cream, condensed milk together. Add in sugar, sift in custard powder, milk powder and pastry flour into mixture and mix. Strain mixture into a pot and cook until thickened in medium low heat (remember to stir). Once thickened, add butter and salted egg yolk pieces and continue mixing and cooking until mixture is dough-like. Set aside to cool. 

Knead custard filling until it is smooth, then roll it out into balls, set aside in the fridge for 1hr. 

Snowskin

Mix condensed milk with milk and sugar, sift in rice flour, glutinous rice flour, wheat starch and mix. Once combined, add oil and mix. Strain mixture into an oiled pan and steam for 20mins. Set aside to cool. 

Take a handful of glutinous rice flour and cook it on a frying pan until slightly toasted and set aside. 

Knead wrapper dough until. Wrap it up, set aside. 

Assembly

Divide the wrapper into even pieces (make sure it’s the same amount as the filling balls). Take a wrapper, squish it flat and place filling ball in the middle and wrap the snowskin around the filling and pinch the seams to seal it up. Place the ball into cooked glutinous rice flour and roll it until evenly coated. Place the ball into a mold and press it out into mooncake shape. Chill for 3 hours and serve (tastes better when chilled). 

***

金沙奶黃冰皮月餅食譜 

製成二十三隻月餅。 

[ 材料 ] 

饀: 

4 四隻咸蛋 

4 四隻蛋 

50g 奶粉 

50g 吉士粉 

50g 餅麵粉 

60g 糖 

50g 無鹽牛油 

15ml 35% 奶油 

150ml 奶 

3tsp 煉奶 

 皮: 

100g 粘米粉 

100g 糯米粉 

60g 澄麵粉 

100g 糖 

60ml 油 

400ml 奶 

2tsp 煉奶 

 [ 制作 ] 

饀: 

咸蛋分開蛋黄，洗淨，水滚計蒸十分鐘至熟取出，壓成蓉置一旁待用。 

將蛋搞匀加入奶，奶油和煉奶拌匀再加糖和篩入所有乾粉料撤底搅拌，至沒有粉粒過篩入锅中慢火煮，其間要不停搅拌以免黏，至杰加入牛油和咸旦黄蓉，継續慢火煮至水份蒸發，冋時要不停搅拌至略為乾身即可。 

取出稍放涼後搓壓至滑身，分成小球狀放雪柜，雪約一小時，大小以可以入餅模具為標準，可以先試一個 

 皮: 

牛奶混合煉奶和糖拌匀後篩入所有乾粉料，搅拌至無粉粒加油拌匀，即可過篩倒入已刷油的蒸盤中蒸二十分鐘即可。 

取少量糯米粉用白鑊炒至微黄取出作粉焙用。 

將粉皮料搗，搓壓至滑身，用保鲜膜覆蓋放置一旁備用。 

 組合 

分開粉皮料(數量要與饀相同)取粉皮壓扁放餡料在中間，將粉皮邊轉邊推起至收口，搯緊以免漏，放在粉焙中輕輕一滚，放入月餠模中壓出月餅，成功。

[cheapcheapfaker]

-red wine in a nearly comically oversized glass, rounded, with a long stem. Buttery and dark and rich. Smells earthen, heady, dank, heats up your belly upon first sip. I still have not learned the name of my favorite type of red and some waiters get it right and some get it wrong, but it’s on me for never remembering.

-a vino verde very crisp and cold. The glass is sweating even without ice in it. Smells like summer, sharp, a little sour, but drinks smooth and dry w no burn.

-margarita on the rocks, not too sweet, not sour, made w a nice enough tequila that you can feel the burn but it doesn’t make your eyes water. The rim is salty and spicy. in an oversized rocks glass w a flat bottom, not one of those terrible flanged margarita ones. There’s a fat juicy lime wedge on the lip that i bite into and the bar is so nice i know they washed the limes. If it’s flavored, it’s coconut.

-a dark porter ale, mid-ABV. Made w lactose for that silky smooth mouth feel. Smells dark and rich and tastes like a stout w some sort of dessert undertone: chocolate, coffee, peanut butter, etc. Probably a left hand brewing nitro, because the cookies and cream cask-conditioned ale from the wharf rat is a beautiful, never again attainable memory. Just shy of room temp w a buttery white head in an ale glass w a slight lip.

-a blue moon with a big fat slice of orange, preferably while out eating outside on a warm but not humid summer’s night, or on our roof deck w a beautiful breeze

-a cuba libre. Mexican coke or a very carbonated syrupy fountain coke, spiced rum (sailor jaja preferred), fresh lime juice. Good crunchy ice.

-orange crush. Freshly squeezed orange from one of those hand presses. The bartender who squeezes my orange is an incredibly buff lady with gorgeous arms. There’s some pulp. good crunchy ice.

-a natty boh, heavily sweating, the rim tasting of old bay from picking crabs

-verde’s aperol shandy: orange duckpin, fresh orange juice, aperol, over a pizza that is delicious but too expensive for how little ricotta they give me, but i forgive them bc the shandy is so good

-a sip of my husbands old fashioned. He says it is either good, which means I’ll hate it, or that I’ll like it, and it’s passable. I never order them. I dont really like them. I just want to take a sip.

-an IPA, citra & mosaic hops, 8% abv, some sort of citrus fruit undertones that you only notice when you exhale

-the first pumpkin beer of fall. IPA or a non-sweet wheat. cinnamon, clove, not too heavily seasoned so it’s still crisp and refreshing, gorgeous autumn color with a nice throat burn

[wuxiaphoenix]

Worldbuilding: The Quest for Pizza

No matter where in time and space you are, foods that taste like home make life so much better. There are a lot of American comfort foods that might be replicable in 1600s Northeast Asia, if you knew what you were doing. Off the top of my head, some classics include: apple pie, mac and cheese, jambalaya, spaghetti, hamburgers and French fries, and pizza.

Apple pie would be one of the easiest to pull off. Pastries are pretty much a thing everywhere you’ve got wheat flour, sugar’s available, and apples can be found all over given they went in both directions down the Silk Road, travelers knowing a good thing when they bit it. A little cinnamon for spice would be the most expensive part, but it’d be available; the spice trade is up and running all over the place. Give a local cook a good description, or ask for some kitchen time, and a slice of hot apple pie is entirely possible.

Mac and cheese should also be possible, though you may have to get a bit more creative. Noodles, definitely available. Macaroni or shell-style? That, you would have to describe a dough press for. Or just get flat fettuccini-style noodles and go with it. It’s probably easier to get yogurt than milk, but you can get cheese... if you’re in a northern area influenced by the Mongols and related tribes. So, if you’re in or around Manchuria (named for the Manchus), you’ve got it. It won’t be cheddar, not unless you wrangle that off some English traders, but actual water-buffalo mozzarella is a possibility! And if you like a little chili powder to add a hint of heat? So long as it’s post-1520s, you’re in luck. The Portuguese brought chilis along in their galleys. We can date chilis in China to somewhere between 1520-1550s, in Japan by the 1570s, and they were widespread in Korea by 1614; likely brought over by Hideyoshi’s invasion of 1592-1598.

Which leads us to jambalaya. Chilis, meat, rice, sausage, basil, oregano, garlic, onions, cilantro, and a lot of recipes call for tomatoes. Garlic and onions are ubiquitous in Eurasia; oregano and coriander (cilantro) are also in Asia, and basil’s originally from India. Tomatoes... yes, they would be there, European trade brought them in the 1500s too. But most people thought they were decorative, not so much food. You can get them. Convincing other people to eat them might take a bit.

With all those ingredients, spaghetti should be a given. Mangia!

Hamburgers and French fries, though - likely not. Oh, you can do ground meat, ketchup, and pickles, but potatoes didn’t historically get to China until almost the very end of the Ming Dynasty, brought by the Dutch right as the Manchus crashed the party and created the Qing Dynasty. Korean relations with the Manchus were touchy. Which might explain why Korea historically didn’t get potatoes until the 1800s.

But the trickiest of all would be pizza, at least if you like the classic ham, onions, green peppers and cheese. There’s some disagreement on exactly when bell peppers (almost no heat) were created from chili peppers (varying degrees of heat). Jefferson may have encountered a variety in the 1800s. But most people trace them back to Hungary in the 1920s. That’s right, green bell peppers in the 1600s would be historically inaccurate.

...I can guarantee you if Jason ever gets back to modern Earth, he’s raiding a seed catalog. Pizza!

[docholligay]

I did discover while looking on her website, after a post bitching talking about British flour and how it is markedly different from US flour and that can really affect cakes*, a recipe using that golden syrup I bought, and I share it with you now

(She came up with this while in a flat in the Uk rewriting her entire Cake Bible for a Uk audience, but, obviously, this post was written for her main US one.)

Beloved English Gingerbread Cake--Rose Levy Beranbaum                                Serves:  10 to 12

8 tablespoons (4 ounces) unsalted butter 1¼ liquid cups golden refiner's syrup ¼ cup dark brown sugar 1 heaping tablespoon marmalade 2 large eggs 2/3 cup milk 1 cup (4 ozs.) sifted cake flour (lightly spooned into cup and leveled off) 1 cup -1 tablespoon (4 ozs.) whole wheat flour     (lightly spooned into cup and         leveled off) 1½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon powdered ginger 1 teaspoon cinnamon a pinch salt         lemon syrup: 2 tablespoons lemon juice, freshly squeezed     2 tablespoons unsalted butter 3 tablespoons sugar One 8-inch square cake pan, preferably metal, greased, bottom lined with parchment or waxed paper, then greased and floured.   Note:  some metal pans slope inward and are less than 8-inches at the bottom.  In this case it is better to use a 9-inch square pan or fill the pan ½ full and bake the excess batter as cup cakes. In a small, heavy saucepan, on medium-low heat, stir together the butter, golden syrup, sugar and marmalade until melted and uniform.  Set aside until just barely warm, then whisk in the eggs and milk.   In a large bowl, whisk together all the remaining dry ingredients.  Add the liquid mixture to the dry ingredients, stirring with a large spoon or rubber spatula just until the batter is smooth. Pour the batter into the prepared tin, no more than ½ full.  Bake for 50-60 minute or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.  The cake should start to shrink from the sides of the pan only after removal from the oven. To make syrup:  In a small pan, stir together the 2 tablespoons lemon juice, 2 tablespoons softened butter and the 3 tablespoons sugar.  Heat stirring, until the butter is melted and the sugar dissolved.  Brush half the syrup on to the top of the cake.  Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and invert onto a greased wire rack.  Brush the bottom with the remaining syrup.  To prevent splitting, reinvert so that the top is up. For extra moistness, cover the cake with plastic wrap while still hot and allow it to cool.  Wrap airtight for 24 hours before eating.

*This also may explain why some of my recipes just...do not turn out, overseas. Apparently getting anything approaching cake flour is difficult and annoying and anyway if RLB has to basically remake every cake, rewrite every recipe, with those ingredients and tools, I don’t stand a chance in hell.

[istherewifiinhell]

[ID: 4 coloured bread balls shaped in oval wedges in a standard loaf pan. A red one with whole grains with little spikes cut into it. A dark rye purple one that is smooth and flat. A sprouted wheat blue one with two curved slashes. And a sourdough yellow/orange one with circles pressed into it. End ID]

Bread boys... my brother may have... convinced me they should be decorated. I may not have been hard to convince.