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ourdawncomes · 4 years

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THORA & THE LAST TWO YEARS

Thora diverges from canon in that she completes the events of Jaws of Hakkon and Descent before the defeat of Corypheus, giving her plenty of time to pursue other matters of importance to her which were less pressing than earthquakes in the Deep Roads and a dragon-god invasion.

Her Inquisition timeline lasts three years and change rather than one, putting Corypheus’ defeat in midwinter of 9:45 Dragon (having started by my timeline in August of 9:41 Dragon).

Thora’s main party throughout Inquisition varied, but she almost always had Solas with her. It was his responsibility to care for the Anchor in case it reacted strangely with anything they encountered, and they had good chemistry both in and out of battle. The vibe of her party changes with him gone, it’s often a little sadder as in his absence she does lose her best friend, but she’s still in good company. She finds herself missing him a lot through the next few years.

Ian ( @theshirallen ) takes over many of the duties Solas once bore, having been taught how to manage the Anchor through more practical means which supplemented Solas’ innate control over it. Ian often accompanied the Inquisition before then, but it isn’t until after Inquisition that the two started to become close friends.

She also grows closer to Iron Bull and Sera.* While she never disliked Sera, she often found herself at a loss when in her company, but through Inquisition she found herself starting to connect and understand her more. Bull was often kept at arms’ length (often unfairly) because of his place with the Qun, but after the events of his personal quest she relents. They don’t always quite connect (he doesn’t like it when she asks what’s wrong) but they do start to forge a friendship. More often than not, they accompany her, Ian, Cadri, and Cole.

As the months go by, she starts losing more friends. In what order varies, Dorian returns to Tevinter, Varric to Kirkwall, Blackwall comes and goes as he works on fixing past mistakes. From in-game dialogue it seems like Sera, Iron Bull, Cassandra, and Cole are the companions which remain the closest at hand. There are indications that they, especially Cole, wander, but I honestly headcanon that companions were sometimes deployed as agents during Inquisition itself so I think of it as akin to that.

Thora returns to the Free Marches for some time, sealing Rifts there and in northern Orlais, and securing weapons that can heal Rifts beyond her reach. I imagine she does so around about the time Varric or Dorian leaves, so she can see them off in the Free Marches rather than Ferelden.

In the Free Marches she visits her family, she stays with her sister Sylvi who has since moved back to Ostwick, and makes sure to stay hello to her father and Lantos, who is distant family but family all the same.

Her most important diplomatic trip is to Orzammar. She established ties with King Bhelen after the events of Descent, and the two eventually decide to meet. Sera, Ian, Cole, and Iron Bull accompany her, as well as Gorim Saelac, the official head of House Tamar after his Paragon wife’s death. She has conflicting feelings about what she sees, even if a lot of it is what she expects, but she can’t deny she was proud to finally lay eyes on the city. Her hands shake as she peruses through the Shaperate, barely able to believe her luck. The party stays in a suite provided by Queen Rica Brosca, who Thora strikes up a friendship with.

The artefacts they collected over the course of Inquisition are for the most part surrendered, excepting dwarven ones which Thora can reasonably lay claim to (although some of them are also parted with when she comes to Orzammar). The Staff of Tyrdda Bright-Axe was given to Stone-Bear Hold years ago, the recreation of Suledin’s Blade is given to either Keeper Hawen or was given to a companion Lavellan upon its forging, etc.

Thora continues her studies, learning more about language and history while her knowledge of nobility admittedly falls a bit to the wayside. She begins to be able to grasp more of what the Well of Sorrows is telling her. Over time, she begins to suspect Solas may have been an ancient elf along the lines of Abelas, mostly drawn from what she learned of him over the course of their friendship. In hindsight though she wonders if the Well had something to do with her hunch.

* This is obviously subject to interpretation and I don’t hold any writers of this character to any of these notes.

#v; once more unto the breach ( thora | inquisitor )#v; and then the dawn came ( thora | trespasser )#write me down in history ( thora | headcanons )#into darkness‚ unafraid ( thora | companions )#( long post )#[ to be updated later w/ more info abt cadri ]

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queenaeducan-writes · 2 years

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Pinned Post

This is a writing-only sideblog for @queenaeducan. Here I’ll be posting or reposting things written by myself or, occasionally, my partner @theshirallen’s as we have a shared universe together. You might also know me from my Solas rp blog @theharellan (currently on hiatus!) which I’ve run since DA:I’s release.

Several of the OCs that I will be writing about on this blog are the creations of my partner/spouse, Joly. Ian Lavellan, Cadri Cadash, and Miolvun are all theirs.

Basics

Name: Tas

Pronouns: She/Her

Fandoms: Chiefly Dragon Age, with a sprinkling of The Elder Scrolls and Mass Effect. Recently joined Baldur’s Gate 3.

Links

AO3: theharellan

Twitter: queenaeducan

Prompts: for DA DWC

Series

Thora Cadash: Become the Storm

Solas: Aloamin Heruamin

Gale x Ophelia (Tav): Be still, my foolish heart

Current WIPs

Deep Roads Field Trip

Red Lyrium Future

Spirit Retrospective

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cloudgazercadash · 7 years

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Does Thora have a relationship with Cadri pre-Inquisition? If Thora is Inquisitor, does she pay Cadri's debts for her? Or does she make her dear cousin work for it?

Cadri and Thora are cousins, and they’ve known each other since they were young, although they’ve not always worked together. Cadri is one of the few people who knows about Thora’s past, and the only person who probably understands Thora’s hostility to Bull. She considers Cadri a salroka, a companion who always has her back, and is generally irritated with people who underestimate or write off her cousin.

Part of Thora’s arc as Inquisitor (and as a companion, potentially) is finding worth beyond her station. She was born dust, but molds herself into something more. She wants to help Cadri do the same, and so will always take any action she believes will help Cadri break her ties with the Carta and do something that makes her happy.

This means encouraging her after her personal quest and at least helping Cadri with her debts. She’d want to pay all of them, but would believe part of self-discovery is helping yourself with the support of others. And it’s pretty easy to justify why she does it to anyone who raises an eyebrow– Cadri has fought and bled for the Inquisition, and deserves a second chance, which Thora becomes notorious for granting to people far less worthy of them.

#valorcorrupt #cadashsmash #diamond in the dust ( cadri )#( asks )#( headcanons )#v; once more unto the breach

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basketdouble29-blog · 5 years

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Chicken-style vegan pot pie (Using frozen pie crust!)

It doesn’t get cozier than vegan pot pie. It is loaded with carrots, onions, celery, peas, and chicken-style seitan. Then it’s bundled up in a creamy cashew sauce.

This holiday-worthy dinner got a whole lot easier since it’s made with store-bought frozen pie crusts! And yes, there’s a top and bottom crust for maximum yum factor. Vegan & gluten-free option.

One of my favorite things about food blogging is seeing how my recipes take on a life of their own.

Food blogging is largely a solitary pursuit. (Except for my orange roommate who regularly comes by while I’m working – eager for treats, cuddles & fetch time.)

There’s recipe testing, food photography & editing. There’s writing, pin making (for Pinterest), and social sharing.

Then my recipe goes out into the world. And the people who make it in their homes take it and make it their own. It becomes a part of their special occasions or daily routines.

One example of this is my mini vegetable pot pie recipe. I shared it back in 2016.

In that recipe, vegetables in a cashew cream sauce are ladled into mini cocottes. Then they’re covered with homemade pie dough.

What results are individual pot pies. Perfect for Thanksgiving, Christmas, and winter dinner parties.

Use frozen store-bought pie crusts for easy vegan pot pies

A reader and fellow Iowan, Janis, has made that recipe loads of times with just one difference. She uses frozen store-bought pie crusts for a full-sized pie.

Genius!

Plus, frozen pie crusts usually come two to a pack. So you get both a top & bottom crust out of it. That makes it doubly cozy!

As I’ve mentioned before on my blog, I’m not the pie maker in our family. That falls to my husband, David, who has been making pies from scratch since childhood.

So using a pre-made dough option is right up my alley! (In fact, until this post, I don’t think I’d ever put a pie crust on top of a full-sized pie. So if I can do it, you can too!)

I’ve had Janis’ substitution on my to-do list for a long while now. As we’re speeding into the holiday season, I made it a priority this week.

I knew there would be a lot of you, like Janis, who would like to make a pot pie for your holiday gatherings. It would be a terrific main course on Thanksgiving or Christmas.

And we can all use some shortcuts every now and again – especially this time of year.

Where to find frozen vegan pie crusts

There are a surprising amount of vegan options these days when it comes to pie crusts. Check out the frozen section of your favorite co-op, natural grocery store, or the health market of your mainstream grocery store.

I picked mine up at Natural Grocers. The pie crusts I used are from Wholly Wholesome. The 9 inch crusts come two to a pack.

(By the way, they also have a gluten-free vegan pie crust. Although, I’ve never tried it. )

There are lots of options, though. Just read the ingredient labels to find a pie crust that will work for you.

You don’t have to thaw the pie crusts until you are ready to cook.

What makes using frozen pie crust especially convenient is that you don’t need to thaw it until you’re ready to start cooking!

Frozen pie crust doesn’t take long to thaw. So as soon as you’re ready to cook, pull the frozen pie crusts out of the freezer, and put them on the counter. By the time you are ready to fill them, they will be thawed.

Since I was making a new version of my vegan pot pie, I decided to make another switch this time around. Instead of chickpeas or Great Northern beans, which I used in the individual pot pies, I went with seitan instead.

Seitan gives a wonderful chew to vegan pot pie. It’s reminiscent of the chicken pot pies I grew up eating.

I used an 8-ounce package of Upton’s Naturals traditional seitan. But feel free to use 1 ½ cups of the chicken-style seitan of your choice, chopped in bite-sized pieces.

Gluten-free option

If you’d prefer to keep this vegan pot pie gluten free, just use gluten-free pie crusts. Then opt for 1 ½ cups of chickpeas or Great Northern beans instead of seitan. Your call!

With rosemary, thyme, garlic, and onions, this vegan pot pie is loaded with warming flavors. The cashew cream sauce coats all of the vegetables in a way that’s incredibly satisfying.

How to make vegan pot pie

Start by preheating the oven to 400 degrees. Then pull a double pack of frozen pie crusts out of the freezer to thaw. Put them on the counter.

Now it’s time to make cashew cream. Blend raw cashews and water in a high speed blender.

If you don’t have a high speed blender, you’ll need to help your standard blender. You can either soak the raw cashews for several hours ahead of time, then drain the cashews before continuing with the recipe.

Or grind the dry raw cashews in a clean coffee grinder until they become like a flour. Put the ground cashews into your blender. Then continue the recipe as written.

Sauté onions, garlic, and spices in a soup pot. Then add water, vegetable bouillon, carrots, potatoes, green peas, seitan, and salt. Cover and cook for 7 minutes, until the potato has softened slightly.

Then it’s time to add the cashew cream from the blender, stir, and cook for another 5 minutes.

Carefully ladle the pot pie filling into the bottom pie crust in its tin.

Take the second pie crust, and invert it over the top of the pie. Pull off the tin from the top crust. Then carefully pull at the crust to lay lightly over the top.

If the top crust has any tears, dab your fingers into aquafaba (chickpea liquid) or water. Then use your moistened fingers to smooth out the tears.

Remove any excess crust from the top. Press the tines of a fork along the edges of the crust all the way around to secure the top and bottom crusts.

Then dab your fingers into chickpea liquid or water (or use a pastry brush if you prefer), and add a very light coating to the top of the pie.

(Aquafaba is what vegans use instead of egg wash. It helps the crust to brown.)

Cut a few slits into the top of the pie. They will be air vents, so that steam can escape while cooking.

Put the pie onto a baking sheet. It will catch any filling that may bubble over. It also makes it easier for putting the pie into and out of the oven. (The aluminum pie tin is a little wobbly otherwise.)

Bake on the bottom rack for 30 minutes.

The pie interior will be bubbling hot when you remove it from the oven. So wait at least 15 or 20 minutes before slicing into it. The longer you wait to slice into it, the firmer the filling will be.

Serve the pot pie with roasted Brussels sprouts with apples, delicata squash salad, and/or orange cranberry sauce.

Cadry Nelson

Makes 1 pot pie

Serves 5 to 8, depending on slice size

Chicken-style vegan pot pie

Comfort food at its best - vegan pot pie with chicken-style seitan in a creamy cashew sauce. This cozy dinner is a great main course for Thanksgiving, Christmas, or holiday get-togethers. But since it's made with frozen, store-bought pie crusts, there's no need to wait for a special occasion! Enjoy this main course anytime you need something soothing.

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

5 based on 5 review(s)

Ingredients

2 (9-inch) frozen pie crusts

1/4 cup + 2 Tablespoons raw cashews*

2 cups water, divided

1/2 teaspoon extra virgin olive oil

1 cup chopped onion in medium pieces

2 cloves garlic, minced

1/2 cup sliced celery

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

1 vegetable bouillon cube or 1 teaspoon no chicken base Better Than Bouillon

1/2 cup thinly sliced carrots, cut into coins

1 medium Russet potato (about 6 ounces), chopped in small to medium pieces

1/2 cup green peas (Fresh or frozen are fine)

1/2 to 3/4 teaspoon salt

1 1/2 cups chopped chicken-style seitan (I used an 8 ounce package of seitan)

Aquafaba (liquid from can of chickpeas) or water, to use as vegan egg wash on top of pie crust

Instructions

Preheat oven to 400 degrees.

Take the frozen pie crusts out of the freezer, and put them on the counter to thaw.

Make the cashew cream. Put the raw cashews into a high speed blender with 1/2 cup of water. Blend until it is completely smooth, a thick cashew cream. Set aside.

Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion in oil for about 5 minutes, until it has softened slightly and is fragrant. Add garlic, celery, dried rosemary, dried basil, and saute for for a minute more. Add remaining 1 1/2 cups water, vegetable bouillon cube or Better Than Bouillon, carrots, potato, green peas, 1/2 teaspoon salt, and seitan. Bring to a simmer. Then lower heat, cover, and cook for 7 minutes, until the potato has softened slightly.

Add cashew cream from blender and cook for 5 minutes more over a low medium heat, so that the cashew cream can reduce slightly and flavors can combine. Stir occasionally. Taste for salt. Add the remaining 1/4 teaspoon, if necessary. But keep in mind, the filling will continue to condense while it bakes.

Use a ladle to put the filling into one of the crusts.**

Then take the second crust and invert it over the top of the bottom crust. Remove the tin from the second crust. Gently pull the top crust, so that it lightly lays evenly over the bottom one. If the top crust has any tears, dab your fingers into aquafaba (chickpea liquid) or water. Then use your moistened fingers to smooth out the tears.

Remove any excess crust from the top crust. Press the tines of a fork along the edges of the crust all the way around to secure the top and bottom crusts. Then dab your fingers into chickpea liquid or water (or use a pastry brush if you prefer), and add a very light coating to the top of the pie. (Aquafaba is what vegans use instead of egg wash. It helps the crust to brown.)

Cut a few slits into the top of the pie. They will be air vents, so that steam can escape while cooking.

Bake on the bottom rack for 30 minutes.

The pie interior will be bubbling hot when you remove it from the oven. So wait at least 15 or 20 minutes before slicing into it. The longer you wait, the firmer the filling will be when you slice into it.

Notes

*If you aren't using a high speed blender, you'll need to soak the raw cashews in additional water for several hours to soften and then drain before continuing with the recipe. Or grind the dry raw cashews in a clean coffee grinder until they are fine like a flour. Then add them to your standard blender with the water. If you're using a high speed blender, you can skip this step.

**Some people say that warm filling going into a cold pie crust will make for a soggy bottom crust. If you're concerned about it, you can let the filling cool on the stove before ladling it into the pie crust. Or you could make the filling ahead of time, chill it in the refrigerator, and then put the crust out to thaw for a while before putting the whole thing together. Personally, I didn't have any complaints with the warm filling going into a cold crust.

7.8.1.2

269

https://cadryskitchen.com/2018/11/16/vegan-pot-pie/

Thank you to Janis for the great tip on using frozen pie crusts to make vegan pot pie!

Disclosure: Post contains Amazon affiliate links.

Source: https://cadryskitchen.com/2018/11/16/vegan-pot-pie/

#read more #see more #check it out #interesting #learn more

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news-mashable-yahoopartner-blog · 5 years

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Stop shaming recipe bloggers for writing a lot

Every so often, someone will act very angry online because a recipe they clicked on has "too much text." They wanted to make mushroom ravioli, but instead had to scroll through a bunch of words about what mushroom ravioli means to a blogger's family. Boring!

It's true that many (if not most) food bloggers write long narratives preceding their recipes. Sometimes, they explain how they developed the recipe. Other times, they share why they chose to post this particular food, or explain the modifications they've made to accommodate family members with dietary restrictions. They might share a story about the dish providing them comfort in a difficult time, or how cooking the dish with a loved one healed a broken relationship. Food is personal, after all; it comes with stories.

So why do so many people rush to mock them?

Cadry Nelson, a food blogger who runs the vegan website Cadry's Kitchen, includes narratives with her recipes regularly. (She's also written an essay about recipe narratives.) This is partially because she wanted to document her transition to veganism, the context in which she developed much of her work. In doing so, she'd create a reference point for readers curious about going vegan themselves.

"I was trying a lot of produce I’d never had before, as well as re-creating old familiar flavors but without meat, dairy, and eggs," she explained in an interview. "I didn’t have many other friends who were vegan at that point."

View this post on Instagram

This summer it will have been 9 years since we loaded up all of our belongings into a U-Haul & moved across country from Los Angeles back to Iowa, where David & I were born & raised. On the way, we stopped at FUD restaurant in Kansas City. The restaurant is gone now. But they were known for their raw dishes & jackfruit recipes. I especially loved their jackfruit Reuben. I figured it was high time I made my own version. The jackfruit is pink from beets. It’s topped with homemade #vegan Thousand Island dressing, @goldminenaturalfoodco garlic kraut, and beautiful marbled rye from @newpioneercoop. Get the recipe on the blog. Link in profile. #vegansofiowa #vegansofig #veganfoodporn #reubensandwich #veganreuben #whatveganseat #vegancomfortfood #vegansandwich #foodporn #foodphotography #foodstagram

A post shared by Cadry Nelson (@cadryskitchen) on Feb 7, 2019 at 10:46am PST

Sharing this information doesn't just benefit her readers, either. It also helps her secure a place in the saturated food blog realm. "Through these posts, I’ve gotten to know bloggers’ flavor preferences too," Nelson said. By sharing stories on blogs, people get to know the types of foods [and] flavors that specific recipe creators enjoy. You figure out who is a good match for your own palate."

So why do people have such an issue with people writing about their own food? It seems to come down to convenience. Generally, perturbed readers complain that it takes too long for them to scroll down to the recipe itself.

Historian Kevin Kruse, for example, tweeted his disdain for recipe narratives last weekend: "Hey, cooking websites?" he wrote. "I don't really need a thousand words about how you discovered the recipe or the feelings it evoked for you ... I'm trying to feed my family. No need to curate the experience for me."

SEE ALSO: Why the '15-minute recipe' sets you up to fail

"GIMME THE RECIPE HON MY SCROLL FINGER HURTS," tweeted Chelsea Peretti last November.

Admittedly, it is irritating when anything is difficult to find on the internet, especially when we've come to expect an easy-as-pie user experience from every app and every website. It can feel like a slog to scroll through paragraphs of text when all you want is a list of ingredients.

But the thing to interrogate here isn't necessarily whether blocks of text are annoying — it's why people think these particular blocks of text don't deserve to exist.

Nelson thinks there's an element of sexism to the critiques she sees about recipe writing. Home cooking is still a deeply gendered pursuit, and writers whose work centers on home cooking are still perceived as less professional, less valuable, and less worthy voices. "The feeling seems to be that they don't think these writers have something of value to offer," Nelson said.

There's been high-profile backlash to the backlash against recipe narratives. After Kruse's tweet, Smitten Kitchen creator Deb Perelman tweeted a thread on the matter, encouraging recipe writers to "write as long and as in-depth as your heart desires about recipes and anything else they drum up in your mind and ignore anyone who says you shouldn't."

1. These websites are free to read and free to not read. /3

— deb perelman (@debperelman) February 16, 2019

2. It's mostly women telling these stories. Congratulations, you've found a new, not particularly original, way to say "shut up and cook." [I just don't see don't see the same pushback when male chefs write about their wild days or basically anything. Do you?] /4

— deb perelman (@debperelman) February 16, 2019

3. Not that you asked, but I love context, both in the recipe's development and the way it knits into your life. I wish more people who cooked got to tell their stories. /5

— deb perelman (@debperelman) February 16, 2019

Like Nelson, she also called out detractors' casual sexism. "Congratulations, you've found a new, not particularly original, way to say 'shut up and cook,'" she tweeted. "I just don't see don't see the same pushback when male chefs write about their wild days or basically anything. Do you?"

"I wish more people who cooked got to tell their stories," she added.

There's also a more technical element at play where recipe narratives are concerned: search engine optimization (SEO). Recipe bloggers want to catch the attention of the illusive Google algorithm — ��and, ideally, land their recipe on the coveted first page — so they must demonstrate "authority" in their field. This means more comprehensive content, which is really hard to pull off with a concise recipe alone. (Tons of people will be using the phrase "apple crumble," for example, but only you can write your own story about it.)

"When I’m writing, I try to tell a story that has a hook as well as please[s] the Google algorithm," Nelson said. "I do keyword research ... I see what kinds of questions people have around the topic, and look for ways to anticipate their problems, and answer their questions, so that they will have a successful cooking experience. Lately, I’ve been adding more step-by-step pictures of how to make dishes, as well as videos, because Google says that readers want that."

Even though she's noticed people criticizing lengthy posts, Nelson maintains that writing a lot — authoritatively, of course — is what's going to get eyes on her recipes. "People say they want shorter posts, but Google values information," she said. "It’s hard to give information without using some words along the way."

SEO and marketing experts agree that Nelson's approach is a smart one, especially in such a saturated landscape. "Because a recipe usually consists of a listing of ingredients and steps, it’s often very difficult for a search engine to discern what this article is trying to convey," Pete Herrnreiter, who is the VP of digital strategy at The Motion Agency, explained via email. "By developing a richer upfront with background on the dish ... it [helps to] define the post."

Content strategist Abby Sanders, who works for Von Mack Agency, also emphasized the advantages of differentiating one's recipe from the pack. "These days, search engines are pretty effective at determining whether a page can serve as an 'expert source' on a specific query," she said. "So any additional content that includes certain keywords, as long as it's coherent and well-written, will improve that page's ranking."

View this post on Instagram

Who'd have thought two such aggressively wholesome ingredients could taste so exceptional together? To be honest, not me. But we come back to this again and again whenever we are looking for a hearty vegetarian meal because it tastes like a luxury, not a compromise, especially heaped on grilled bread. [Spinach and Chickpeas on smittenkitchen.com or linked in profile]

A post shared by smitten kitchen (@smittenkitchen) on Feb 19, 2019 at 9:10am PST

As a caveat, Sanders mentioned, there are "plenty of other factors that play a role in rankings, such as domain authority, links to that page, and the list goes on. But from a sheer content standpoint, it does make good sense for a food blogger to write some extra, interesting copy around their subject."

So, fine. Finding a list of chili ingredients would be easier if we didn't have to scroll. But recipe bloggers are writers, and they have stories to share that are poignant, funny, and valuable — even if you (and I) don't love every single one you read. And if you really don't like the narratives? There are plenty of places for you to find story-free recipes online, though you might have to pay for a subscription to see some of them. Also, cookbooks exist.

"My food blog is my own. It’s my creative space. I spend a lot of time testing the recipes, taking photographs, making videos, and writing my stories," Nelson said. "If people aren’t interested in any aspect, so be it."

"My blog is Cadry’s Kitchen. It’s literally the place where I cook," she added. "I don’t know why I would write myself out of it."

WATCH: What happens to your body when you eat spicy food?

#_category:yct:001000002 #_uuid:2fa419ed-0e61-3bf7-b8cc-5ae1f1bc6278 #_lmsid:a0Vd000000DTrEpEAL #_author:Chloe Bryan #_revsp:news.mashable

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oovitus · 5 years

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Weekend Reading, 11.25.18

Now that my post-bacc is years behind me (I’m realizing as I write this that I began it in 2010, which is nuts), it’s very easy to tell an elegant story of adversity being channeled into growth, or about the benefits of experiencing rejection. I’ve been aware for a long time that I was probably spared a life that wouldn’t have been right for me when I didn’t get into medical school, but the passage of time has made it easy to forget how painful the loss of that dream felt when it first happened.

Over the last 11 weeks, I’ve had the interesting experience of getting a taste of the path not taken. I’m not doing medicine, per se, but I’m doing the kind of dietetic work that’s as clinical as it gets. Much of what I love about it—problem solving, the detective work of exploring a patient’s history, the intellectual challenge of establishing a problem and then finding my way to a suitable intervention—aligns with what I think I’d have loved about medicine.

The lifestyle, though, isn’t a fit. Maybe I’m saying this because it’s the first weekend since the DI started in which I feel genuinely and completely burnt out, but I don’t think that’s the whole story. Oftentimes when I’m at work I feel interested, or even exhilarated, by what I’m doing. Yet it always feels as though I’m living somebody else’s life, doing someone else’s job, and I don’t think that has anything to do with my status as an intern. I think it’s because a part of me is strongly lit up, but too many other parts are dormant.

I miss creative work. I miss cooking with intellectual and artistic engagement, rather than trying to rush through my meal prep over the weekends simply for the sake of being fed. I miss having a little fun with food photography, which at the moment feels more formulaic and dutiful than enjoyable. I miss reading cookbooks and food blogs and recipes for inspiration; I miss writing about food from my heart and soul, rather than recapping what I’ve recently made and eaten.

I miss having a little unstructured time built into my days. Much as it’s been good for me to have a set schedule and structure in my life (so much that I’m already pondering how to have more of it next year), I’m not a person who’s capable of go-go-going. I’m too sensitive, too prone to burnout and overwhelm.

For a long time I accepted this while also wishing that I were more of a doer. The more time I spend in the DI, the less I idealize being able to work/do/accomplish nonstop. This, actually, is a huge gift: for the first time in my life I’m craving stillness not because I’ve tired myself out or gotten overly anxious, but because I’d very honestly rather have less to do than more.

Each weekend, I tell myself it’ll be easy to catch up on blogging and writing, along with errands and my DI class and other responsibilities. It isn’t—of course it isn’t. Blogging is my job. Thinking about and creating food isn’t just how I love to spend my time: it’s what I do professionally. For so many years I’ve had a hard time owning food/nutrition writing as my career; I’m constantly disclaiming that I’m also in grad school, also making my way into healthcare, also a former editor. The fact that it’s been so difficult for me to embrace a creative life has everything to do with my own insecurities and fears about charting an unmapped course for myself, rather than hewing to a clearly defined path.

As I noted a few weeks ago, the DI is teaching me a lot about how to trust in my own judgment. It’s also helping me to clarify some of my priorities as a person and a professional. I’m settling into the clinical work more ably than I expected to, which has been affirming. How surprised I’ve been, though, to realize that excelling in the ways I always hoped I could doesn’t entirely feed me.

Life never stops taking me by surprise, nor does it ever stop encouraging me to explore my hungers and the things that satisfy them. I’m writing this post from my sofa, draped in a blanket and feeling let down by all of the stuff I though I’d have energy to do this weekend and didn’t. But I’m clearer than I have been in a long time about what makes me tick. This is a gift, even if I won’t be able to act on it until after the DI is behind me.

Wishing you a week that makes you tick, even in the smallest of ways. Happy Sunday, and here are some recipes and reads.

Recipes

Thanksgiving may be over, but that’s not gonna stop me from making Cadry’s adorable vegan stuffing muffins!

Ditto for Tamsin’s creamy mashed potatoes…

…and I’ll top it all with some of Marly’s vegan gravy!

Switching away from Thanksgiving fare, I’m loving Jess’ recipe for vegan stuffed pepper soup.

Finally, it’s been a while since I made homemade falafel, and Steven’s baked jalapeno falafel would be a perfect recipe to try.

Reads

1. I’m late to the party on this post, but so glad I found it, via Cup of Jo: 10 wise comments on breakups.

2. These tips on navigating Thanksgiving while in recovery could easily apply to the entire holiday season.

3. Kathryn Schulz’s terrifying, nuanced reporting on an earthquake that is supposed to hit the Northwest—though we’re not sure when.

4. Speaking of stillness/free time—and because the article title along is worth sharing—the profound pleasure of puttering.

5. This article, via the New York Times, echoes a lot of my own feelings about probiotics: helpful in particular instances (such as a bad bout of traveler’s diarrhea), but until we know more about how they work, there’s not a strong case for routine supplementation.

OK, friends. This sleepy DI student is off to take care of what needs doing before week 12 begins. Sending love.

The post Weekend Reading, 11.25.18 appeared first on The Full Helping.

Weekend Reading, 11.25.18 published first on https://storeseapharmacy.tumblr.com

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cadriona · 5 months

Text

Chap: 1/3

Word count: 12.9k

Rating: M

Pairing: Vash/Wolfwood

Summary:

A time traveller and an immortal walk into a bar, a ship, an inn, a truck, and leave their footsteps in sand and blood alike. A time traveller and an immortal walk toward their fathomless tomorrows, one conjoined by plantsong and forgotten promises. Or: The Eye's experiments gave Wolfwood the tendency to slingshot backwards through time towards Vash the Stampede, and they meet and meet and meet again.

Here be chap 1/3 of the vashwood big bang fic I have been working on for the last several months! Got to work with the amazing lionalice who made this amazing piece of art, and betaread by the awesome kavaleyre!

#vashwood big bang 2023 #vashwood #vash the stampede #nicholas d. wolfwood #cadri's writing #yall this entire thing is 40k long i had originally predicted 15-30k wat in the fk #vashwood fanfic #time traveller x immortal #although said immortal is vash and we... know how immortal *he* is

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theharellan · 4 years

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I sketched this drabble a while ago as a reference for a commission that didn’t really pan out, but I kind of like the emotion of it so I’m posting it here. Cadri Cadash is written by Joly.

An arm wraps around his waist, tugging him sharply against the Inquisitor, turning his gait lopsided. Her cheek pillows against the wolf’s pelt draped across his chest. “You know she only gives you shit because she loves you,” Thora says, words dripping with barely concealed amusement.

Cadri demonstrates no such restraint, her smile brimming with pure delight. “You make it too easy, Baldy.”

For his part, Solas feels the rough edge that lingers from the dig lessen, pricked hubris smoothed away by Thora’s assurance. Still, he has a name and reputation to uphold. “And yet I alone am the target of these jibes,” he notes, stiff as he is able.

“I know you can take it.” A loose fist knocks against his arm, and might have sent him stumbling forward were he not already braced against Thora. Despite himself, despite the teeth which dig gently into his bottom lip, a smile breaks across his face, and sandwiched between two dwarves there is no place he can look to hide it. “See? He loves me, too.”

“‘Love’ is a powerful word,” he says, yet makes no effort to deny it. His feet steady themselves beneath him again, though he keeps his stride short to match theirs. One arm reaches out, touching Thora’s far shoulder to match the one she still anchors across his waist, as warm affection flowers behind his ribcage.

#( my writing )#mi'durgen'len ( cadri )#show that mercy to me ( thora )#[ local dwarf cousins adopt elf 1000 times their age ]

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ourdawncomes · 4 years

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Untranslatable Words | Not Accepting

@felandaristhorns asked: Wabi-Sabi (Japanese): Finding beauty in imperfections. Featuring @cadashsmash.

Cups clink musically against the heavy wood of Thora’s desk as she lines them in a row. They sit at different sizes, some squashed and others tall, with flared lips and curved bottoms. Cadri hunches lower in her seat to line her eyes with the surface of the desk to better see them. “I thought you said this was a set.”

“Something like that,” Thora hums a noncommittal response as she sets another down, this one white with bottle blue accents and a handle that curls like a contented cat’s tail. The merchant had seemed nonplussed by her affection for them, unsure what to make by the Herald ignoring the shop’s finer goods, sculpted to within an inch of perfection. These had been shoved under a table, somewhere most eyes would overlook, too tall to see beneath the shadows cast by the candlelight, but not her.

“I think you got hustled, salroka. Besides, you can drink tea outta anything.”

She scoffs. “What, like a flagon?”

A grin steals across Cadri’s face. “You said it, not me,” she says as she plucks one cup that lies in two pieces. “You can’t even drink out of half of these.”

“Not yet, you can’t.” She gestures for the pieces, which tumble into her waiting palm. “I’m going to get Harritt to do me a favour.” Thora holds the pieces up to her face, cracked edges framing one brown eye. “You can seal up the edges with gold, it adds character, tells a story. Like... gilded history.” She falters a little as she’s explaining, wondering if the idea had less merit once it was said aloud.

Cadri doesn’t say anything for a moment, pinching a chipped piece between her fingers and rolling it thoughtfully together. “Huh,” she hums. “Guess the idea has some potential. You read about it somewhere?”

Heat warms Thora’s cheeks. She sets the fractured cup down, eyes skirting around meeting Cadri’s. “I, uh, may have read about it once,” she admits, then adds in a smaller, bashful voice, “in a poem.”

“Figures.” The smile that turns her cousin’s lips is fond, causing Thora to wonder if she needed to answer at all. “Once a nerd, always a nerd.”

#the one at my side ( cadri & thora )#( my writing )#v; once more unto the breach ( thora | inquisitor )#[ u: the word nerd doesnt exist in the dragon age universe #me an intellectual: da uses anachronisms for comedy all the time. also cadri invented the word in 9:38 dragon ]#like dust‚ i’ll rise ( thora | ic )

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queenaeducan-writes · 2 years

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Prompt List

My favourite ship is Solas x Ian, but I’m open to writing any of the following and I love writing introspective or platonic pieces. Accepting prompts for:

General (no pairings)

Thora Cadash

Solas

Bruno (Agent of Fen’Harel OC)

Vherlen (Agent of Fen’Harel OC)

Gorim Saelac

Romantic Pairings

Solas x Iander Lavellan (companion OC, created by Joly)

Blackwall x Thora Cadash

Josephine Montilyet x Thora Cadash

Lace Harding x Thora Cadash

Carver Hawke x Thora Cadash

Carver Hawke x Merrill

Merrill x Briala

Merrill x Sera

Gorim Saelac x Tamar Aeducan (Warden OC, created by Joly)

Vivienne x Bastien x Nicoline

Platonic Pairings

Solas & Thora Cadash

Solas & Felassan

Solas & Merrill

Solas & Wisdom

Solas & Bruno

Solas & Vherlen

Solas & Any canon companion honestly

Thora Cadash & Tamar Aeducan

Thora Cadash & Gorim Saelac

Thora Cadash & Oghren Kondrat

Thora Cadash & Iander Lavellan

Thora Cadash & Cadri Cadash

Merrill & Iander Lavellan

Prompts:

Please copy the whole prompt, and feel free to come up with your own!

The Language of Thorns

Circe by Madeline Miller

Dragon Age Inspired Prompts

Platonic Touch

The Fall Prompts

OC Codex Prompts I (more than welcome to suggest canons anyway)

OC Codex Prompts II (more than welcome to suggest canons anyway)

Memory Meme

Fictional Kiss Meme

Platonic Prompts

#da drunk writing circle

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gardencityvegans · 5 years

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Weekend Reading, 11.25.18

https://www.thefullhelping.com/wp-content/uploads/2016/12/weekend_reading.jpg

Wishing you a week that makes you tick, even in the smallest of ways. Happy Sunday, and here are some recipes and reads.

Recipes

Thanksgiving may be over, but that’s not gonna stop me from making Cadry’s adorable vegan stuffing muffins!

Ditto for Tamsin’s creamy mashed potatoes…

…and I’ll top it all with some of Marly’s vegan gravy!

Switching away from Thanksgiving fare, I’m loving Jess’ recipe for vegan stuffed pepper soup.

Finally, it’s been a while since I made homemade falafel, and Steven’s baked jalapeno falafel would be a perfect recipe to try.

Reads

1. I’m late to the party on this post, but so glad I found it, via Cup of Jo: 10 wise comments on breakups.

2. These tips on navigating Thanksgiving while in recovery could easily apply to the entire holiday season.

3. Kathryn Schulz’s terrifying, nuanced reporting on an earthquake that is supposed to hit the Northwest—though we’re not sure when.

4. Speaking of stillness/free time—and because the article title along is worth sharing—the profound pleasure of puttering.

OK, friends. This sleepy DI student is off to take care of what needs doing before week 12 begins. Sending love.

[Read More ...] https://www.thefullhelping.com/weekend-reading-11-25-18/

#infrared #health

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cloudgazercadash · 6 years

Note

3, 5, + 8

3. What is your Inquisitor’s worst memory?

it’s a tie between when her brother left, and the events of in hushed whispers.

the first was just a huge disappointment, worsened by the fact that despite promising to write he eventually loses contact with her. she sort of understood at first, the chantry has denied them their whole lives and the qun offered acceptance. she still didn’t like it, because its system of telling you who you are isn’t so different from the watered down caste system surface dwarves are raised on, but she got it. him cutting off contact with her though left her without one of her best friends in the world, and any negative feelings she had regarding the qun were pretty much cemented.

the events of in hushed whispers led fucked her up for a while, though. after that was the first time she experienced nightmares (that she remembers, anyway). as a dwarf who’s used to everything she sees being reality, she can’t really believe that it didn’t really happen. it did happen, maybe not to everyone, but to her and dorian. what’s more, it demonstrated how many lives are in her hands, and how willing people were to die for her.

5. What makes your Inquisitor laugh? (also asked by @sulahnanor)

growing up with @cadashsmash (cadri) she has a good appreciation for puns.

8. Does your Inquisitor need a plan or are they happy to wing it?

thora prefers going in with a plan, she made the call about the winter palace ball before she even set foot in halamshiral, researching what she could as well as figuring out how to get what she wanted. that’s not to say she isn’t willing to improvise. for example, she wasn’t really sure how to support briala until she got there and started to see opportunities.

she’s also completely willing to throw plans out the window for the right reason. throughout the exalted council she’s arguing to keep the inquisition, until teagan puts their actions into perspectives she hadn’t seen before, among other reasons.

#ironshielded #( headcanons )

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jeremystrele · 6 years

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Introducing ‘The Apartment’ by Sisällä Interior Design, and our new Interiors Columnist!

Creative People

by Ashley Simonetto

Inside the studio of Lauren Li, founder of Melbourne-based interior design firm Sisalla AND TDF’s latest contributor! Photo – Caitlin Mills. Styling – Lauren Li.

Lauren at her desk surrounded by materials and inspiration. Please take note of that corkboard wall! Photo – Caitlin Mills.

Textures and colours from Lauren’s workspace. Photo – Caitlin Mills.

Okay. We officially have office envy. ‘Formakami’ Pendant Light from Great Dane, Sisalla Green Marble side table, ‘Sunrays’ weaving by Tammy Kanat, Afteroom lounge chair in burgundy leather, oval marble coffee table, Sisalla oval marble coffee table, Sisalla Rose Quartz side table all available from Apartment. Leather Roundie cushion from Ni-Ni Creative, Togo Sofa from Domo, cork stool from Living Edge, Bollo armchair from Fred International, Arancini floor lamp by Moda Piera, magazine stand from IKEA, floor rug from Cadrys, Photo – Caitlin Mills.

A look inside Sisalla’s ‘Apartment’, a space that functions both as a showroom for product and a workspace for styling workshops. Photo – Caitlin Mills. The fireplace – the perfect spot for knick knacks! Artwork by Eleanor Louise Butt, Phold container and Still Round all available from Apartment. Photo – Caitlin Mills.

The bold entry. ‘Shaker Bar’ by Yos Studio, JWDA table lamp, Double Cone by LAAL and artwork all available from Apartment. Photo – Caitlin Mills.

‘I founded Sisällä Interior Design in 2010 and the business quickly grew, to the point that my husband Phil joined the studio in 2016 taking over the daily business functions of Sisalla,’ Lauren explains. Photo – Caitlin Mills.

Alongside interior design projects, Sisällä also offers Studio Sessions and a curated collection of items at their space called Apartment on Chapel Street (and online!). Photo – Caitlin Mills.

‘Apartment is an extension of our interior design work, as we want to share our favourites with everyone so that these special pieces become their new favourites too.’ Photo – Caitlin Mills.

Lauren and Phil Li of Sisalla, alongside a stunning woven piece from Tammy Kanat! Photo – Caitlin Mills.

‪I first met interior designer Lauren Li in mid 2016, when we photographed her super cute, super tiny family apartment in Parkdale. At the time, her design studio, Sisällä Interior Design, was growing, and her husband, Phillip, was just about to join the business.

Fast forward 18 months, and Lauren is kicking some serious goals! With Phillip at the helm of the ‘business side’ of things, and Lauren freed up to focus on creative direction, Sisällä has flourished – and launched some inspiring new ventures.

Lauren’s biggest project has been ‘Apartment’ – an appointment-only showroom, which includes a living room, dining, kitchen and entry hall to evoke the feeling of home. Here, in a lux, carefully considered space, furnishings and homewares handpicked by Lauren can be tried out, touched and experienced. The space also serves as a venue for Lauren’s new ‘Studio Sessions’ – informal gatherings designed for skills sharing and learning over a glass of wine.

We are SUPER excited to announce that Lauren will be joining us soon as a monthly interiors columnist! We especially love Lauren’s practical, accessible approach to interior design – regardless of space or budget limitations, Lauren’s observations and ideas are always on point!

Sisällä Interior Design and the ‘Apartment’ Level 1 409 Chapel Street South Yarra (enter via Snowball Lane)

Lauren and her team are holding an open day for ‘The Apartment’ on Saturday 17th March – at other times, it is open by appointment.

Hey Lauren! Can you tell us a little bit about who you are and what you do?

I founded Sisällä Interior Design in 2010 and the business quickly grew. My husband Phil joined the studio in 2016, taking over the daily business operations. This afforded us the opportunity to explore other ways in expanding our studio, and gave me back much needed time to focus on my design work, as well as other projects.

Beautiful spaces that are full of atmosphere and evoke emotion are still at the core of what we do, but now we have a few things on the go, with our residential interior design projects, Studio Sessions and now the Apartment.

‪What did you study, and how did that lead you to what you’re doing today?

I studied Interior Design & Decoration at RMIT, which was a fantastic foundation course. I was a real square (still am) and loved all of the classes, especially Soft Furnishings, Colour Theory and History of Architecture.

After gaining experience at a small decorating practice, I decided to return to study the Diploma of Arts, Interior Design with honours at Swinburne. This took me along a more interior architectural path, and I worked for some of the large architectural practices in Melbourne. After a stint in London working on luxury residential projects, I returned with the ambition of starting my own practice. I’m back to where my passion for interiors began, privileged to work on beautiful residential projects with a focus on using gorgeous colour, materials, amazing furniture pieces and soft furnishings.

What’s the concept behind Apartment?

Last year we visited the Milan Furniture Fair and were inspired by ‘The Visit’, which was a Milanese apartment setting, designed by my design crush Studio Pepe. I was in heaven! We loved it so much, so we researched other international precedents and decided we wanted to give it a try in our new studio space on Chapel Street.

Apartment is an extension of our interior design work. We want to share our favourites with everyone, so that these special pieces become their new favourites too. Our selections in the Apartment are available to purchase – they include emerging local designers and artists, as well as iconic international pieces.

We welcome visitors to the Apartment, but also offer consultations where we bring the pieces directly out to homes, and style the space so that the homeowner can literally see how they look in their space. It takes all of the guesswork out of it and is a lot of fun for us, and the client! And, if you can’t experience the Apartment in person, a selection is available online too.

What is the most rewarding aspect of what you do – the thing that makes you think, ‘Yes! This is what it’s about!’?

It’s not always the pretty pictures that are the most satisfying. It’s when I actually see the spaces lived in, with kid’s school bags on the hooks and shoes in the cubby I designed. Or seeing the pantry fully stocked and organised, or the laundry functioning seamlessly for a busy family, that stuff feels good. I put a lot of thought into how the client lives, so if we can make the spaces look beautiful, as well as make their everyday lives run a little smoother, then I’ve done my job.

What are you excited about this year?

Of course I’m thrilled to be writing for The Design Files having been a huge fan, avid reader and never missing an TDF Open House since forever!

We are really excited to launch Apartment, and meet a bunch of cool people in our Studio Sessions. We’ll be holding art exhibitions and open days at the Apartment – it will be fun!

We also have a number of projects that we completed in 2017 that we can’t wait to share. So, bring on 2018!

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