...okay that post about redwall made something suddenly click inside my head bc like
yeah, they're incredibly sense-heavy, filled with incredibly strong imagery that invokes all the senses so powerfully that you can smell the feasts... and i devoured them when i was like. ten-twelve. and just starting to really get into writing.
like i'm very proud of my ability to write imagery now as an adult, i feel like it's my greatest strength, and i never really examined where that came from, but falling in love with a series that's so rich in it right at a formative time in my life, particularly with regards to my writing...
redwall taught me how to craft imagery
and not just that, but understanding how to do it has helped me over decades to articulate and describe my surroundings and their impact on me in ways that literally help me organize my thoughts
like
i know we use "x rewrote my brain chemistry" but like holy shit brian jacques rewrote my brain chemistry
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Ok so reading Redwall for the maybe first or second time?
Pretty sure I either read it or a diff book in the series and remember nothing at all except I liked it and I'd read it again. Found it at my local bookstore (my beloved) for 3 dollars and picked it up.
Enjoying it so far. But I wanted to ask how....ethics work here.
Because Redwall is an abbey that's run by mice who are very peaceful and loving and don't take lives and they're extremely "we take no lives and even predatores will leave monks of our abbey alone out of respect for us"
Except then, they kill a fish and eat it for the abbot's jubilee anniversary, where there's been a bunch of animals invited and stuff.
And Im just like... wait a minute.... do fish not count? How do small mammals vs other groups of animals work in this world? Am I over thinking a children's book? probably. Should I be doing homework? also probably.
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I love Redwall too! I even got to meet him at a book event when I was a teen. Do you have a favorite character or book from the series?
Oh, that's neat! From what I've heard he seemed like a warm and likable guy.
It's been so long since the last time I read any of them, I can only recall some select scenes and a maybe a handful of characters. My favorite book was Mattimeo and I remember liking it's main villain, Slagar the Cruel. The Finnish publisher stopped translating the books after The Long Patrol and I never got around to reading the rest of the series, mostly because my English wasn't nowhere near good enough at the time.
I have almost all Finnish editions, still missing Mossflower and The Long Patrol, both of which seem nearly impossible to find, the printings must've been really limited or something.
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Youre telling me a shimp fried this rice soup? No. But with your help it can, for just pennies a day. Today on the the Redwall Cookbook we're making Shrimp'N'Hotroot Soup.
(you may find the original recipe at the bottom if you’d like to follow along!)-
MY NAMES CROSS NOW LETS COOK LIKE ANIMALS
SO, “what goes in to a Shrimp'N'Hotroot Soup?” YOU MIGHT ASK
Unsalted butter
1 onion
2 leeks
Vegetable stock (or vegetable bouillon)
Milk
3 potatoes
Curry or chili powder
Salt and pepper
Pre-cooked shrimp or prawns
I also added parsley flakes and smoke paprika for serving. The recipe recommends crusty bread!
Crusty bread. Like garlic or a baguette.
Stale potato chips would prolly taste good if ur into that sorta thing.
AND, “what does Shrimp'N'Hotroot Soup taste like?” YOU MIGHT ASK
Of all the redwall dishes so far this one has the most distinct 'savory' flavor
Smooth, rich flavor
The veggies came out nicer than id thought and i think the simmering and then adding liquid let it seep in.
The seafood smells intense after an hour or so (serve immediately)
The powder and the milk kept separating and i wonder if stirring more or adding the milk earlier wouldve made it emulsify better?
You could strain and serve the contents without the soup part!
Would pair well with a smooth red wine and a 'naked' salad.
Shimp-shimp-shimp-shimp-a-doop
. Used almond milk where milk called for
. Used curry powder
. Used garlic bread
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Honestly feel free to just fuckin HEAP on the spices, in classic brit fashion, they have the tongues of arctic babies and you can barely taste the spice with the original portions given. The shrimp is understandably pre-cooked but as is they come out barely changed by the soup or spices, and if someone could tell me the reasoning behind not adding them earlier to soak up some of that good good stuff, id love to hear (genuine).
2 major points on this recipe;
As its seafood, it does not keep well, you could maybe save it for later the same day. Beyond that youre playing with your life and it wont taste great.
It is very fast to prepare (if you have prechopped veggies). Maybe 40 minutes from deciding to make it from having it in my belly, not counting veggie prep time as i did that the morning-of while reading.
So sorry for having this out late! I've been working on some projects like concept work for an upcoming indie TTRPG, commissions for folks DnD parties, and my own personal stuff. If it makes it up to yall, i did eat this on the 3rd of this month haha.
As much as I love seafood, unfortunately i dont make it much as its hard to store and can be finicky to prepare. This soup could be replaced with a few other centerpieces, or made vegetarian, but for how it is in the book- I give this recipe a solid 6/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again. 5 being average)
🐁 ORIGINAL RESIPPY TEXT BELOW 🐁
Ingredients:
2 tablespoons unsalted butter
1 large onion, chopped
2 medium leeks, washed well and chopped
1 1/2 cups vegetable stock (or 1 1/2 cups water and 1/2 cube vegetable bouillon)
3 medium potatoes, peeled and chopped
1 teaspoon curry powder or chili powder, or to taste
Salt and pepper, to taste
8 ounces peeled, cooked shrimp or prawns, sliced if large
1 cup milk
Method:
In a large pot over medium heat, melt the butter. Add the onion and leeks and cook, stirring, until soft, about 5 minutes (do not let the vegetables brown).
Add the vegetable stock, potatoes, curry or chili powder, and salt and pepper. Cover and simmer until the potatoes are very soft, 15 to 20 minutes.
Add the shrimp and milk and gently heat. Serve with crusty bread.
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