#because i liked the old dates and the wheat

[upsidedownwithsteve]

Eddie Munson x fem!reader [2.9k] prompt: "Eddie fixing your car." I don't know what happened but this ran away with it's own idea. It was supposed to be a baby blurb, Eddie said no. Car problems, the pretty metalhead you have a crush on, borrowed sweaters and the promise of hot chocolate.

PART TWO - CHOCOLATE

It was almost comical, how quickly Eddie had arrived in comparison to how long it had taken you to call him. 

The only upside to your car breaking down on you was that it had done so by a phone booth. It was a long time coming, you knew that. The old thing had been protesting for a while, the engine groaning every time you turned the key over and something underneath was clanking considerably loud. 

The car had finally coughed one last plume of smoke and gas into the air before it died, rolling to a slow stop on a road just outside of Hawkins. You groaned, already too tired from a long day helping your aunt a few towns over, your legs aching from walking her farmland with her. 

Your parents weren’t home, the only town's garage was closed on Sundays and you had no money on you for a cab. You squinted out of your window, unsure if one of the few buses even came this route. It was late afternoon and dull, and you just wanted to go home.

But a hissing sound was coming from the hood and you squeaked, eyes wide, because if movies had taught you anything, it was that boys don’t stand outside your window with boom boxes and that sound meant a car is going to explode. 

You braved yourself against the chill, summer leaving town along with blue skies and warmer days, fall leaking through its gaps with colder winds and fallen leaves. The road was scattered with leftover puddles, wheat fields on your left, a scattering of sleepy looking cows on your right. 

You kicked a stone and swore at your bad luck. 

Of the few people you knew with cars, you were sure all of them were busy. Steve worked on Sundays, at least until eight o’clock and it was only just turning five now. Besides, you were almost positive he had a date afterwards. 

That would’ve left Nancy but she’d flown to California the week before, jumping at the chance to spend a few weeks with Jonathan, the boy promising to show her the coast, the ocean, the beaches. 

You could’ve asked Hopper, but you didn’t have his home phone number memorised and there was something about calling 911 for such a scenario that seemed entirely too dramatic. 

It took you another half an hour to finally pluck up the courage to call Eddie. You wasted time sitting on the sidewalk, pulling at the hood of the car as it argued noisily with you, before you gave up and fed some grass to the cows instead. 

Then the rain came, slow, fat drops that made you gasp with each hit, lazy in the way they fell from the now navy sky. They soaked through your shirt and flattened your hair, stray strands sticking to your forehead no matter how many times you swiped them away. 

It wasn’t that you didn’t want to call Eddie. Truthfully, he was the first person you’d thought of. You just weren’t sure how to handle yourself alone with him. He wasn’t the scary, dark character that everyone had thought he was going to be - no, he was quite the opposite. 

Warm, soft - a little dramatic, sure - but ever so gentle in the way he spoke to you. Light touches and friendly smiles that turned to achingly familiar hugs and wide grins that lit up the dreariest of days. 

Nevertheless, the boy made you nervous. 

Big, brown eyes that you were so sure could see straight into your soul, picking out your darkest secrets and everything you hoped he wouldn’t find out. Like, how you had an agonising crush on him. You felt like a clumsy, too shy teenager around him, not a twenty something adult. Your point was proven when you called and answered, voice rough on the other end and you were mortified to realise you’d woken him up. 

Despite this, Eddie arrived in mere minutes and you had never been so happy to see a dodgy looking van come careening towards you on a long, empty road. 

“Hey trouble,” the boy greeted, grinning wide and looking sleep soft, hair mussed from his nap and a giant sweater swapping his frame. 

He looked like a teddy bear. 

“You got here far too fast,” you chided, but you accepted the hand he offered, letting him pull you up from where you sat on the curb. “But thank you.”

Eddie didn’t respond to your scolding, his expression crestfallen as he took in your soaked shirt and damp hair. There was a leftover raindrop clinging to a bottom lash and you held your breath when he moved closer, a gentle fingertip brushing it away.

“You’re soaked,” he noted and you wrinkled your nose, embarrassment taking over because you knew what he was going to ask you next. “Sweetheart, how long have you been sitting out here?”

“Not that long!” You tried to convince him but he was frowning at you, lips almost pouting and if you weren’t so cold, you would’ve laughed. 

“It stopped raining twenty minutes ago,” Eddie pointed out, brows raised as he called you out on your lie. “Why didn’t you call me sooner?”

“I-”

“Christ, why didn’t you at least wait in the car?” The boy interrupted, not rudely, just suddenly confused at why you’d chosen to sit in the horrible weather, wet and miserable in the clothes that were now sticking to you.

“It was hissing at me,” you grimaced, sending the old car a withering stare.

“The car?” Eddie asked and if you’d looked at him, you would’ve seen the way he pressed his lips together to hide his laughter, you would’ve caught the fond way he was watching you.

“Mhmm,” you replied, kicking petulantly at one of the back wheels. “Surely that’s a sign of impending doom, right?”

“You spend too much time around Dustin,” Eddie murmured, a smile in his voice despite the way his words sounded like an insult. “It’s just the radiator, sweetheart, you must have a leak.”

Eddie walked to the front of the vehicle and you tried not to stare when he pushed the sleeves of his dark sweater up his forearms, exposing strong muscles and the bracelets he wore. You watched the way he popped the hood, letting out a low whistle at the smoke and steam that billowed out from underneath it.

“Is it dead?” You asked mournfully. You hated the thing but you really didn’t have the extra cash lying around for a replacement.

Eddie gave you a smile that twisted your tummy, all soft and a little dopey. 

“She’s definitely not in her prime, that’s for sure,” he winced when he patted the engine and something squeaked in response. “But I can see if my uncle can tow her, have a little look for you?”

You perked up at the idea, hoping that Eddie’s uncle would take some compensation in the way of a nice bottle of whiskey and some home baking. The mechanic on main didn’t strike you as the fudge brownie type of guy.

“Really? That wouldn’t be too much trouble?”

Eddie let the hood drop back down with a thunk, wiping some of the grease onto his black jeans. He shook his head at you, still smiling, full of so much affection for you that even you were beginning to see it.

“For you? No trouble at all,” Eddie murmured, and if you’d looked carefully enough, you would’ve seen the way he flushed, cheeks adorably pink. “It wouldn’t be until tomorrow though, that alright? She’ll have to stay here overnight.”

You both looked around the deserted road and a cow snuffled at you both, vying for more of the longer grass you’d been feeding it.

“I don’t think I’m in any danger of carjackers in Hawkins,” you squinted at Eddie, lips pulled up into another shy smile as you shoved your hands into the back pockets of your jeans. You felt a little giddy, like this was somehow flirting, like this was the start of something else. 

“Yeah, I think you’re safe,” the boy agreed, shoulder nudging yours. “I mean, I have it on good authority that there’s cat eating lizard creatures around here… personally, I’ve yet to meet them,” Eddie looked at you and winked, “but I don’t think they know how to drive.”

You snorted, a sound that had your eyes wide with embarrassment but Eddie thought it was fucking adorable and he grinned. 

“Stranger things have happened,” you mused, looking up at the boy and he let out a breath, making a noise of agreement.

Maybe it was summer creeping back in for a second, maybe it was stress or maybe it was the way you were both looking at each other but god, you were warm.

“You must be freezing,” Eddie suddenly said, that pretty frown back on his face and before you had a chance to protest, he was grabbing his sweater, hands pulling it off of his frame from the scruff of the neck, leaving him in a t-shirt with an unfamiliar band logo on the front. 

It was soft and warm when he pushed it into your hands and you stared at it, eyes wide. 

“Oh, Eddie, it’s fine, I’m-”

“Behave yourself,” he tutted, but that fond sound was still there, the one that was keeping you warm inside. “Why don’t you jump in the back for a minute, get yourself dry and I can take you home?”

You stared.

Eddie panicked.

“Shit, I mean, if you want? You don’t have to-”

But you were already smiling, bringing the sweater closer to your chest and you walked towards the van, head tilted in a silent ask. 

“Right, yeah, lemme just…” Eddie pulled at the handle, sliding open the side door with a heave, tongue pressed to the top of his lip in concentration and he held out a hand so you could hop in. “I’ll uh, I’ll wait up front.”

And then the door clicked back into place, shutting softly behind him. The little light that made it into the back was soft and warm, the floor covered with an old shag rug that had definitely seen better days but between the old bean bags and cushions, it didn’t smell like the hotbox on wheels you thought it would’ve. 

Sure, it was a little smoky, a herbal hint to the air but you could smell that pine air freshener that hung from the front mirror, Eddie’s cologne and some coffee that was still sitting in a takeaway cup by the dash. 

You waited until the driver's door opened and Eddie slid in, throat clearing awkwardly as he kept his gaze very much ahead. Your eyes met fleetingly in the rear view mirror, cheeks a matching pink before he coughed, looking back to the steering wheel and murmuring a soft apology. 

Despite your embarrassment - you’d gotten to the point of realising it was your new permanent state around Eddie - you slipped off your soaked t-shirt, letting it fall to the van floor with a wet smack. Your bra wasn’t really faring much better but kept it on, shrugging Eddie’s sweater over your head with a pleased sigh. 

It was kinda fleecy on the inside, warm and soft, the sleeves too long and there was a little hole on the cuff. It smelled like Eddie, a familiar mix that you’d come to learn was smoke, weed and his cologne, woody and a little spicy. 

“You’re not getting this back,” you declared bravely, a rather self satisfied smile pulling at your lips as you hid your hands inside the sleeves, tugging it over your fingers to trap in as much heat as possible. 

Eddie sounded awestruck when he answered, grinning at his lap, unsure if he was allowed to look up. “I’m not?”

“Nope,” you replied, popping the p and sounding far too pleased with yourself. “These jeans are sticking to me, god.”

Eddie looked up when he heard you shuffle closer, brushing against him as you decided to clamber over the seat and into the front of the van. You were right, he noticed, unable to help himself stare at the way the denim was tight against your legs, your curves.

On a normal day, Eddie would’ve been bold enough to make a comment about it, something flirty and a little dirty, a low whisper about how he could help you out of them. But this wasn’t a normal day and you weren’t a normal girl. Not to Eddie.

So he wrinkled his nose instead at your discomfort, a soft hum of sympathy coming from the back of his throat as you got yourself settled beside him. The front bench of the van was long enough to fit three people - four if two of them were small like Max and El - but the boy was delighted when you decided to stay close to him, shoulders brushing, his sweater draped around your knees.

You were right again, he was happy to see, he definitely wasn’t getting that back.

“Okay trouble, where to?” Eddie looked at you patiently, waiting for further instructions as he turned the key in the ignition, making sure the heaters were on max and the vents were all pointed to you. “Home?”

He started driving back into town as he waited for your answer, eyes flicking between you and the road. He watched you chew at your bottom lip, hands twisting the cuffs of his sweater and he knew you well enough by now to know you wanted to ask something, that you were just too shy. 

Eddie thought it was horribly endearing, hating the way he loved it, how it made his chest ache from the softness of it all. Unbeknownst to you, Eddie had already decided that he’d give you anything you’d ask for. 

“Or, you know,” he hedged, voice overly casual. He snuck another glance at you, smiled when you looked up at him from beneath your lashes, waiting. “You could come to mine?”

You paused, waiting, feeling like the boy had more to say but you felt your breath hitch, heard it too and god, you wondered if that meant Eddie had as well. You watched him grin, a slow wide smile that showed the dimples you liked so much, and yes, you thought, fuck, he’d heard.

“Wayne’s out,” he continued, “somethin’ ‘bout a car auction or whatever but… Steve got me the last copy of Day of the Dead.”

It was an invitation, one that made your heart jump and your insides fizz. There it was again, that school girl crush feeling, wholly innocent in the way it made you nervous, entirely sinful in the way you wondered if Eddie would kiss you, press you into the cushions on his couch.

You scrunched your nose instead, a smile and a wrinkle at the mention of the movie everyone had been waiting to be released. “A horror? That’s the one with the zombies, right?”

Eddie laughed, not unkindly, not at you and he nodded. “That’s the one, yeah. It’s a George A. Romero film.” He looked at you, all warm honey and fond eyes. “Not a fan, sweetheart?”

You didn’t say no, because you wanted to spend time with the boy. But you didn’t say yes either, the lie refusing to slip from your lips and you shrugged instead, shy smile pulling at you as Eddie chuckled again.

“Y’know, I heard hot chocolate helps,” his voice was all faux conspiracy, a husky whisper as he took the chance to lean into you a little more, both hands still on the wheel but his hair brushing against your temple. 

You flushed. “Helps what?”

“Pretty girls who’ve been stuck out in the rain and are scared of zombies.”

You felt positively scorching. The smile couldn’t be helped, that agonising pull that showed off your embarrassment just as much as how pleased you were, eyes rolling so you didn’t have to look at the boy but you knew he was grinning, you could feel it.

“Oh yeah?” You managed, sliding another look at Eddie, all soft longing and what if?

“Oh yeah,” he grinned and you huffed out a laugh when he took the turn away from your street, confidently heading to the trailer park instead. You didn’t tell him no. “I make a fucking fantastic hot chocolate.”

“You got marshmallows?” You were beaming now, eyes shining, wrapped up in the attention he was giving you. 

“Do I have marshma- sweetheart, behave yourself, do I look like a man who’s got marshmallows in his cupboards?”

You laughed, a bright burst that made Eddie’s chest swell, like sunshine on the first day of fall and he cackled when you nodded.

“Yeah actually, you do.”

“You’re right,” Eddie huffed out between throaty chuckles, “I do, I have marshmallows.” Another laugh, from both of you. “I have like five kinds.”

Eddie had pulled the van into park by the time you’d both stopped laughing, cheeks sore from smiling, tears brimming at your lash line at the ridiculousness of it all, ‘cause your stupid car was abandonded on the side of the road and Eddie Munson was promising you marshmallows in your hot chocolate. 

It felt almost redundant when he turned to you, suddenly looking as shy as you felt, hand on the door and his head inclined to the warm looking trailer, soft light coming from the windows.

“You wanna come in?”

#eddie munson #eddie munson x reader #eddie munson x y/n #eddie munson x you #eddie munson fic #eddie munson imagine #eddie munson oneshot #eddie munson blurb #eddie munson fanfic #strangers things #stranger things fic #eddie munson fluff

[not-wrong-just-different]

Hello Questies!!

This post has been a long time coming, and here it finally is. Willow, and more importantly, the Willow Fandom, changed my life, so, thank you all for everything!

Now Presenting…

How to Get a Girlfriend by Watching Willow 2022:

Step 1. See gif of Kit on top of Jade when she was saying goodbye like on Pinterest.

Step 2. Figure out the name of the show with the hot girls.

Step 3. Rewatch the original Willow.

Step 4. Watch Willow 2022

Step 5. Realize that the feelings about other women that you have been suppressing since you were 17 are coming back to bite you in the ass.

Step 6. Reject compulsory heterosexuality.

Step 7. Call your best friend in a panic.

Step 8. Try for weeks to try to get anyone you know to watch Willow. Fail.

Step 9. Sign back into an old tumblr account and start following people just as obsessed as you are.

Step 10. Read horny fanfic. A LOT of hot horny fanfic.

Step 11. Get your best friend so fed up with you that she invited you to an LGBTQIA+ friendly community event more than an hour away just so she doesn’t have to be the only person hearing about Willow anymore.

Step 12. Make lifelong friends!!

Step 13. After several months of trying to convince people to watch Willow literally steal the TV hookup and force people to watch it.

Step 14. Share the link to the Free Willow website in the Facebook group chat so everyone can watch more episodes.

Step 15. Get private Facebook message from girl wanting to talk about Willow.

Step 16. Make friends with said girl and get a huge crush.

Step 17. Start hanging out outside of group events.

Step 18. Be awkward.

Step 19. Continue to be awkward for several months until one half of the friend group pulls you aside, and one half pulls her aside and endure an intervention.

Step 20. Ask girl on date. (She says yes!!)

Step 21. Go on date and realize that despite the fact that there are over 12 years of university between the two of you, that you both read dozens of the same articles on Reddit and Quora about how to act on a first date, since neither of you have had one before.

Step 22. Get mutually pissed off at the lack of official peer reviewed research on how to have a healthy relationship. Decide to work on writing and publishing together. (So far, the only thing actually peer reviewed is our relationship, which only started due to peer review.)

Step 23. Make plans for more dates.

Step 24. Be happy!!!

Step 25. Realize that communication is hard and misunderstandings suck after reading more horny Willow fanfic.

Step 26. Write 5 page love letter in proper MLA Epistle format and give to girl.

Step 27. Become official girlfriends!

Step 28. Receive photos of her extensive collection of swords and blades.

Step 28b. Implode. (Like seriously. It was SO hot.)

Step 29. After being girlfriends for two months, bring up Willow again and find out that she doesn’t actually care that much about Willow?!?!?!!!! She likes it but was mostly using it as an excuse to talk to you?!?

Step 30. Consider breaking up with girl (not really!!) because she isn’t actually as obsessed with Willow as you are.

Step 31. Decide to share your gratitude with the ongoing Willow fandom for changing your life instead of worrying about making everyone in your life love it as much as you do. 😂

————

Thanks to the creators who helped me work through the emotions of steps 5 and 6 and those who helped with steps 10 and 25. @ksfreckles @geek-and-nina @ourlonelymoon @commanderbuffy @acre-of-wheat @wigster07 @vetiverriver @barmaid-anon @swashbucklery @spybrarian @isabrella @lowkeyed1 @savewillow2022 and so many others!

While I’m at it: Thanks to @ourlonelymoon for reminding me I don’t have to earn help, @acre-of-wheat for helping me remember that being on the spectrum doesn’t make me unloveable (and for reminding me that letter writing is valid communication) @commanderbuffy for proving that love isn’t just for teenagers, @wigster07 for showing second chances and that character growth requires tons of hard work @geek-and-nina for perfectly portraying the emotions and joy of falling in love, and @ksfreckles for being the first person I talked to online and for writing the story that means everything to me.

Thank you Willow Fandom and Willow Creators! I do not know where I would be today if it wasn’t for my lovely, Willow-obsessed online community. 💕 ⚔️ 😉

#willow 2022 #willow disney+

[the-solarpunk-activist]

Y'all know what's solarpunk? Or at least sustainable? A good sourdough starter. It requires flour, quite a bit of it to get started, but it's healthier for you, and you can use the discard after the initial start phase for all kinds of tasty things meaning no waste and less store bought pancakes, crackers, brownies, breads, etc.

Here's how you make a starter (disclaimer this is how i made it, I've noticed a lot of sourdough purists insisting u need to weigh everything every time you feed and you need a scale for all your recipes, etc i have done none of that and i don't have the energy for all that either)

You need:

Flour, i use unbleached but that's because i had a bag lying around i used for vegan cookies as a gift and i heard it works for starters, Harold (my starter) seems to like it so why change, but I've heard of people using literally any kind of flour

Water, enough to mix into a thick pancake batter consistency

If you feel weird wasting flour you can try the quarantiny starter idea from king Arthur's flour which uses only a tablespoon of flour and some water until it's active and then you bulk it up when you want to bake with it.

You're going to want to add your flour and water and mix until it's a thick pancake batter consistency, i started with a half cup of flour but i left on vacation and my grandma accidentally bulked it up so now it's up to like a cup.

Every 24 hours (not exact measurement and some people swear by feeding it every 12, i do 24 but it varies by person and starter) you are going to want to toss half (in the garbage at this stage) and mix in about the same amount of flour as the mixture you just tossed (ex. You estimate you tossed half cup of starter, add half cup of flour to remainder in jar) add enough water til you reach consistency. I've gotten told this doesn't work but my starter is happy and thriving so I'm sticking with it.

Once your starter is active and consistently doubling within 8 hours after feeding (you will notice it does this in the first few days, that's Bad Yeast do not use. Your starter will hit a slump and then come back to rising, that's good yeast. I recommend putting a rubber band or hair tie where it is after u feed so u can monitor rise easier) experts recommend waiting ten days from initial starter start date to use it, i waited three weeks. Toss all starter at feeding during this time.

ONCE UR STARTER IS ACTIVE then u can save all the stuff u were tossing in a jar in the fridge (i use an old spaghetti sauce jar, and my starter is also in a big olive jar lmao) and use it in recipes that doesn't require yeast, this is sourdough discard and you can find a ton of recipes online for it.

If you want to use it to bake bread, you will use it when it's at its peak rise area, usually double what it was when you feed it. This is the yeast being all active and happy which will rise your bread. I recommend this recipe for beginners:

I reduced the salt to 1 tsp and added probably around a cup and a half of whole wheat flour, i had it lying around and why not. Changes will depend on your elevation and what works for you, it's not a science which is why no recipe will work for literally everybody. Almost everybody's first sourdough bread will fail one way or another but 98% of the time it's still edible and you learn!!!

Feel free to ask questions :)

Edit: forgot to mention that you should keep your jar covered, but don't screw the lid on, i just use the flat part of a canning lid placed on top

#sourdough #solarpunk #practical solarpunk #sustainable #environment #environmentalism #environmentally friendly #sustainability #ecofriendly #eco friendly #low waste #sourdough bread #baking bread #sourdough discard #yeast #sustainable baking #baking #bread baking

[exhausted-archivist]

Updated: 2023/12

I originally posted this on my old blog. Since posting that, I've found other foods, drinks and ingredients. As of now this list is updated with everything found in media released as of Oct 2023.

Like the original, this is still a very long post that contains all canonical desserts, dishes, drinks, ingredients, and sauces. Unlike the original, I could not list canonically suggested food and ingredients, nor every codex, item, letter, ect in the sources. Because it was too long. I did add them to the individual post.

Like in the individual posts, the list has the country of origins next to each item and any relevant information. Such as ingredients, use, notes, or trivia. For the canonically suggested foods and drinks I list what their real world uses are for your reference as to what they might be used for in Thedas.

For Shorter Food Posts

Dishes, Sauces, and Sides

Drinks

Raw Ingredients

Prepared Ingredients

Canonically Possible Foods and Drinks

Disclaimer

Though real life plants may be listed here as edible it is for fictional use only. This is not intended to be used as a reference nor guide for what plants are edible or safe to eat. Please do not use it as such.

Dishes

Breads

Bark Bread

Biscuit

Whole Grain Biscuit - Commonly made in Chantry cloisters. A staple in their simple diets.

Black Bread

Braided Honey and Date Bread (Anderfels)

Brown Bread

Buns

Butter Puff - Bread made by folding butter into the dough allowing it to become puffy and softer than usual bread. (Orlais)

Crumpet

Dark Bread

Dried Bread

Flat Bread - A no-rise bread. Served with dip, brushed in oil, and/or as a side. (Nevarra)

Honey Loaf

Lichen Bread - Bread that is made using lichen. (Orzammar)

Black Lichen Bread

Peasant Bread - Comprised of wheat, grease, and salt in equal measure, made by Dalish and city elves in Orlais. They top it with butter, jam, and sometimes sugar. (Elves - Orlais)

Pumpkin bread - A favorite of Dorian Pavus (Tevinter)

Raider Queen’s Bread of Many Tongues - Created by the Raider Queen, this bread calls for flour, baking powder, salt, butter, brown sugar, molasses, eggs, bananas. The creator calls for Par Vollen bananas but another version of the recipe says Rivaini bananas are an acceptable replacement. (Rivain)

Rolls

Bread Roll

Sweet Rolls

Ryott Bread - Made of a protein rich grain called ryott. (Ferelden, Chasind)

Sweet Bread

Thin Bread - A thin bread used to make wraps in Seheron.

Whole Grain Bread - Another staple made in Chantry cloisters.

Wraps - Described as "soft" bread.

Appetizers, Starters, and Refreshments

Blood Orange Salad - a salad of bitter greens with blood orange slices served on top. (Nevarra)

Canapé - a type of hors d'œuvre.

Couscous Salad - A salad comprised of couscous with many varieties, one such variety includes red bell peppers and mint. (Rivain)

Crab Cakes - a classic dish in Kirkwall. (Kirkwall)

Dried Bread and Fruit

Eggs à la Val Foret - An egg dish served with a cream sauce. (Orlais)

Fluffy Mackerel Pudding - Celery, pepper, mackerel, diced onion, mustard, salt, Antivan pepper, ground mace, cardamom seed, eggs. Also known as Feast Day Fish (Ferelden)

Fried Crab Legs - A subsitute for the Orzammar dish of fried young giant spiders.

Fried young giant spiders - A common food in Orzammar, usually served with an alcohol-based sauce that varies with every establishment. (Orzammar)

Roasted Cave Beetles - Roasted whole and eaten out of the shell. (Orzammar)

Roasted Prawns - A substitute to cave beetles, said to have the same taste and texture.

Shredded Dried Meat and Cheese - A dish that is commonly used as a spread by the dwarves and used for lunches. (Orzammar)

Snails Dressed in Butter and Oil (Avvar)

Snails and Watercress Salad - A non-traditional dish inspired by Avvar cuisine featuring snails and watercress to appeal to lowlander pallets.

Stuffed Deep Mushrooms - A dish derived from various Orzammar deep mushroom delicacy. This Fereldan creation is stuffed with cheese and spinach. (Ferelden)

Rations, Tavern Fare, and Travel Food

Beer Nuts (Kirkwall)

Bread and Cheese

Chicken Wings - Sold in The Rusted Horn as ‘Wyvern Wings.’ (Ferelden)

Crow Feed (Antiva)

Dried Foods

Dried Fruit

Dried Meats

Fereldan Hearty Scones - a scone filled with bacon and cheese, careful, a mabari might snag it. (Ferelden)

Fish Pockets - A meal of fish, crisp vegetables, spices, and a soft wrap.(Seheron)

Fish Wrap - Fish wrapped in thin bread (Seheron)

Grey Warden Pastry Pockets - A hand pie filled with meat and other foods. Olesian Grey Wardens put their own twist using Olesian puff pastry.

The Hanged Man's Stew - The tavern’s featured dish, made with a different mystery meat every morning. (Kirkwall)

Jerky

Jerky Ball

Spiced Jerky

Meat Skewers - A portable snack. A known Orlesian version of this snack is primarily eaten by nobles while out on hunts and are not interested in the hunt, made of meat, cheese, and wine-soaked fruit.

Pickled Eggs - Eggs, sugar, salt, vinegar, and various spices and seasoning of the cooks preference. Favored in Ferelden and seen as a cure all. Served in nearly every Fereldan tavern. (Ferelden)

Pig Oat Mash - A constant dish on The Hanged Man menu, a popular hangover cure if washed down with brandy spiked cider. This warming porridge contains apples, dried salt pork or smoked bacon, dried rolled oats, berries, ale or water (Kirkwall)

Poison Stings - "Poison stings" is the colloquial name. Orange peels coated in chocolate, a crunchy yet chew texture that is both sweet and sour. A favored snack of Dorian Pavus when traveling from Tevinter to Ferelden. (Tevinter)

Provisions and Rations - Typically consist of dried meat, nuts, and a variety of other simple foodstuffs.

Dry Ration

Hardtack

Qunari Ration

Stuffed Vine Leaves - Common tavern food in Tevinter, stuffed with rice, herbs, and sometimes minced meat. Can be topped with lemon juice or tzatziki sauce.

Treviso Energy Balls - Made of peanut butter, oats, and dried fruit, it is a famine food invented during the occupation of Treviso in the Qunari Wars/The New Exalted Marches.

Unidentified Meat - Despite it's ominous name, it's simply chicken legs. Sometimes served with Nevarran flat bread. (Tevinter)

Dips, Glazes, Gravy, and Sauces

Apples Stewed in Brandy Sauce

Applesauce

Cherry Sauce

Cheese Sauce

Cream Sauce

Deep Mushroom Flavored Cream Sauce - Commonly served with seared nug. (Orzammar)

Dragon’s Blood Sauce (Nevarran)

Gravy

Honey-glaze - A sauce used to glaze various foods, particularly meats.

Hot Sauce

Llomerryn Red Sauce - A sauce that goes on almost everything, contains pulped tomatoes, onions, red pepper, brown sugar, apple cider vinegar, mustard powder, hot pepper powder, salt, cinnamon stick, allspice, cloves, fennel seeds, dill seeds, mustard seeds, black peppercorns, bay, garlic. (Rivain)

Mushrooms cooked in ale - One recommendation for this sauce is to be served over roasted nug.

Mushroom Sauce

Nesting Roast Gravy - Gravy made from the pan juices of a nesting roast. Meant to be served with the roast. (Orlais)

Plum Sauce

Red Wine Marinade

River-herring Gravy - a gravy as white as apple blossoms. (Orlais)

Special Sauce - A sauce infused with the essence of fifty-two herbs, prized for the ability to help with “inadequacy”. (Kirkwall)

Spider Leg Sauce - a variety of alcohol-based sauces unique to each Orzammar establishment, meant to be paired with fried young giant spider legs.

Tzatziki Sauce - Served with stuffed vine leaves. (Tevinter)

Wild Flower Glaze - A honeyed glaze made of wild flowers, it is recommended to use flowers plucked at dawn and the lowest blossoms. (Anderfels)

Yogurt Dip - Often served with flat bread (Nevarra)

Soups and Stews

Barley Soup

Blood Soup - Merrill is credited with the creation of this creamy beetroot soup, it is topped with roasted chickpeas. (Dalish)

Butter Soup - A simple, inexpensive, and easy soup. Made as midmorning meals or midday refresher for field workers. It is commonly fed to children and convalescents due to its nutritious nature. Ingredients include water, potatoes, cinnamon, star anise, clove, bay, peppercorns, salt, noodles, cream, butter (Orlais)

Cabbage Stew (Ferelden)

Deepstalker Stew - A stew of deepstalker is made when rations run low. (Legion of the Dead)

Denerim-rabbit Stew - Made with rat (City Elf)

Enchantment Soup - Made by Sandal, edibility unknown.

Fereldan Potato and Leek Soup

Fereldan Turnip and Barley Stew - White beans, oil, onion, carrots, celery, garlic, stock, turnips, turnip greens, sausage, barley, cumin, dried basil, oregano, salt, pepper, herbed wine vinegar

First Day Festival Stew (Orzammar)

Fish Chowder (Antiva)

Fish Stew

Lamb and Pea Stew - Alistair has his own version of this soup. (Ferelden)

Lentil Soup - A universal soup, with lentils being common in every Thedosian pantry.

Nettle Soup

Norbotten Fruit Stew - This dish is used to rehydrate dried fruits: dried apricots, pitted prunes, raisins, mixed dried fruits (cherries, apples, cranberries, etc), lemon or orange, cinnamon, cloves, water, sugar or honey, brandy. (Anderfels)

Pea Soup

Ram Stew (Ferelden)

Sweet and Sour Cabbage Soup (Ferelden)

Turnip Stew (Ferelden)

Turnip-Goat Stew (Ferelden)

Wild Rabbit Stew

Main Course

Alamarri Pickled Krone - Krone, Brine, (optional) pine pitch and druffalo dung.

Baked Fish - An Avvar cooking method where they wrap fish in pungent leaves and clay before cooking it in banked coals. (Avvar)

Baked Krone with Honey - The honey is typically used as a side sauce for dipping. (Fereldan)

Beans and Bread

Boiled Roots

Braised Nug with Elfroot (Dwarven)

Braised Ram with all the Trimmings (Ferelden)

Broiled Boar Head (Fereldan)

Cacio e pepe - A dish of three ingredients; spaghetti, pepper, and pecorino romano. (Antiva)

Dalish Deep Forest Comfort - String squashes, halla butter, garlic, mushrooms, elfroot or spinach, diced tomatoes or beetles, hot red pepper, rock salt, halla cheese or goat cheese, edible wildflowers (borage, chicory, etc), pine nuts. (Dalish, Southern Orlais)

First Day Chicken - a dish served during First Day in some parts of Orlais. (Orlais)

Fish in Salt Crust - Cooked much liked the baked fish, instead of using clay, the fish is covered in salt and wrapped in pungent leaves before being cooked in banked coals. (Avvar)

Fresh Oyster - Noted to go well with Llomerryn red sauce.

Fried Fish

Fried Mush (Orzammar)

Glazed Krone (Ferelden)

Gilded Swan with River-herring Gravy - An eastern spice, flour, gold leaf, river herring, swan, yolk. (Orlais)

Gnocchi (Antiva)

Goat Custard - A broiled goat head, not to be confused with the dessert. (Ferelden)

Grilled Poussin - Grilled chicken, typically a younger chicken. (Chasind)

Ham

Anderfels Smoked Ham - It tastes of despair

Avvar Ham

Ham Stuck with Cloves

The Jade Ham - Honeyed with wild flowers (especially those picked at dawn), masterfully seasoned, and spiral-cut. Not considered edible but better used as a weapon. (Anderfels)

Orlesian Ham

Smoked Ham

Herbed Chicken and Biscuits (Ferelden)

Jellied Meats

Jellied Pigs Feet - A delicacy in the Free Marches and originally a popular commoner food that has risen to the tables of nobility. Pigs feet and/or pork hocks, salt, onions, garlic, allspice, peppercorns, bay. (Free Marches)

Veal Galentine (Orlais)

Liver

Lutefisk

Nesting Roast - This dish is classically made with a quail stuffed in a pheasant stuffed in a swan. Served with gravy made from the pan juices. (Orlais)

Mad Burnard’s Gift of Flesh - A nesting roast unlike any other, involving a whole wyvern, stuffed with a whole gurn, stuffed with a horse, stuffed with a large halla (horns and all), stuffed with a swan, stuffed with a duck, stuffed with a quail, stuffed with a bunting that choked on a gold piece. (Orlais)

Nug Steak (Orzammar)

Nug-gets (Orzammar)

Nug-loaf (Orzammar)

Nug-Nug - A dish meant to resemble a nug peeking from its burrow; made of ground meat (beef preferred), parsley, egg, salt, crushed cumin or mustard seeds, black pepper, cooked rice, tomatoes, onions, chives (Orlais)

Paella - Made with rice, saffron, and a variety of seafood; such as shrimp, cuttlefish, and mussels. (Antiva)

Pancake - The breakfast food and savory dishes.

Crepes - A very thin pancake that can be filled with sweet or savory ingredients. (Orlais)

Hearth Cakes - Described as a common fare where they are baked on an iron griddle. They are made with halla butter (can be subbed for goat or cow butter), flour, hardwood ash (can be replaced with baking powder), cinnamon, ginger, nutmeg, sugar, mixed dried fruit (like cranberries, raisins, and currants), an egg, and milk. Described as baeing crispy and flaky on the outside, but remains moist on the inside. They are grilled on one side and then are flipped over, ensuring they are all crisp and bown. (Dalish)

Nug Pancakes - A savory pancake made with nug. A favorite among dwarven children. (Orzammar)

Porridge

Bland Porridge

Deer Porridge - A savory porridge served with deer.

Porridge with Raisins

Savory Porridge - Served with meat, vegatables, or spices.

Pudding - A sweet or savory, steamed dish that can be topped with gravy or chocolate.

Rack of Ribs (Ferelden)

Ram Chops (Ferelden)

Ram Cutlet (Ferelden)

Rice and Boiled Vegetables (Tevinter)

Roast

Gurgut Roast with Lowlander Spices and Mushroom Sauce (Avvar)

Roast Boar - One cooking method involves the boar being stuffed with apples (Ferelden and Orlais). Another has it served with a side of candied yams.

Roast Chicken

Roast Duck

Roast Hog

Roast Lamb

Roast Turkey - Common in the Free Marches, especially among Starkhaven nobility, as well as the Chasind.

Roast Wyvern - Common with the Avvar and Orlais.

Roasted Cave Beetle (Dwarven)

Roasted Giant Spider (Dwarven)

Roasted Nug (Orzammar)

Roasted Phoenix - One of the most infamous meals in Thedas, it is served with sweet red wine.

Roasted Rabbit

Roasted Venison with Wild Greens - The venison is seasoned with mint and pepper, served with wild greens and sweet pastries. Paired with wine to drink. (Ferelden)

Slow-roasted Nug-let (Orzammar)

Spit-roasted Deepstalker (Dwarven)

Spit-roasted Nug with Hot Sauce (Orzammar)

Sandwich

Ham Sandwich

Sausage - There are about twelve different kinds of sausage unnamed mentioned in Last Court.

Black Pudding - A type of blood sausage made from pork or beef blood, pork fat or beef sue, and a type of cereal. (Orlais)

Smoked Sausage

Spiced Sausage

Savory Pies

Dove Pie - A pie made with live doves, for the theater of the meal. (Orlais)

Nug Bacon and Egg Pie (Ferelden)

Pigeon Pie

Pork Pie

Starkhaven Fish and Egg Pie - Fish from the Minanter River (carp, trout, or others), wine, onion, carrot, thyme, bay, sea salt, dried currants, sliced almonds, boiled sliced eggs, butter, flour, fish broth, milk, salt, pepper, nutmeg, cream, fried whitebait or other small fish. (Starkhaven)

Turnip and Mutton Pie (Ferelden)

Unmentionable Pie - It is a meat pie that uses the typically undesirable parts of an animal. (Ferelden)

Venison Pasty - A hand pie filled with venison. In Serault, it is served with curls of goat cheese. (Orlais)

Seared Nug - Usually served with a deep mushroom cream sauce. (Orzammar)

Simmering Partridge - Cooked with sweet onions and pale beans (Orlais)

Smoked Meat

Smoked Boar

Smoked Fish

Smoked Rabbit

Smoked Venison

Spiced Nug

Stuffed Cabbage - A seasoned cabbage head stuffed with meat.

Venison with Apples Stewed in Brandy Sauce

Wandering Hills - A delicacy made from large creatures of the same name. (Anderfels)

Wyvern Steak

Sides

Antivan Olives - Soaked in vinegar and stuffed with capers.

Boiled Turnip (Ferelden)

Brandy Soaked Cherries (Orzammar)

Candied Yams

Croutons

Fried Potatoes - Recommended to be served with Llomerryn red sauce.

Hard-boiled Egg

Honey Carrots - Most common in Orlais where it is traditionally sweeter compared to other places due to the use of honey.

Jarred Olives (Tevinter)

Jellied Eels (Ferelden)

Mashed Turnip (Ferelden)

Peeled Grapes (Tevinter)

Picked Foods

Pickled Apples

The Pickled Apples of Arlathan - Apples said to be from the time of Arlathan. The taste is described to be one of fresh apples, with the same crispness.

Pickled Fish

Pickled Lamprey

Pickled Nug

Pickled Ox Tongue

Pickled Vegetables

Pickles

Roasted Chestnuts (Nevarra)

Roasted Figs (Rivain)

Roasted Potatoes - Recommended to be served with Llomerryn red sauce.

Roasted Turnip (Ferelden)

Sera’s Yummy Corn

Smoked Bacon

Steamed Beans

Steamed Turnips (Ferelden)

Stir-fried Turnips (Ferelden)

Toast

Toasted Bread - Used for dipping in stews.

Toasted Chickpeas - Used as a topping for soups and salads, sometimes as a replacement for croutons.

Wine Soaked Fruit

Baked Goods, Desserts, and Sweets

Bread Pudding - Made with stale bread, eggs, milk or cream, and other ingredients varied by if it is savory or sweet (Ferelden)

Cake

Cake with Apples

Cake with Nutmeg

Chocolate Cake

Cupcakes

Cherry Cupcakes - Historically a common method used to poison people, often served in the theater. (Tevinter)

The Exquisite Misery - A little cake topped with a dusting of anise, deep mushrooms, and gold dust. (Orlais)

Found Cake - A chocolate cream cake topped with white frosting and strawberries (Ferelden)

Hearth Cake - A pan-made cake; made of flour, hardwood ash or baking powder, halla butter, sugar, mixed dried fruit (currants, cranberries, etc), egg, milk. (Dalish)

Honey Cake (Orlais)

Lamprey Cake - contains no actual lampreys, it is modeled after the appearance of lamprey.

Lemon Cake

Petit Fours (Orlais)

Pound Cake

Round Cake - Often topped with poppyseed and honey. In Serault, they will sometimes have the antlers baked into the crust. (Orlais)

Sponge Cake (Orlais)

Sugar Cake - One version is made with strawberries and sugar-cream icing dressed on a pound cake. (Ferelden) Another version is made with a "humble cake" and is dressed with butter, sugar, and almonds. Both are seen as great gifts and good pick-me-ups after long days of traveling, and are often served by merchants.

Sugar-drizzled Lemon Cake - A type of lemon cake that was used in Antivan Crow history to assassinate templars.

Sugarcake - A dense cake usually topped with powdered sugar.

Sweet Cake

Wedding Cake

Candy

Black Licorice Candy - Can be salted. (Tevinter)

Bon-bons

Candied Almonds

Candied Fruit

Candy Apple (Ferelden)

Candied Dates (Tevinter)

Candy Cane

Carastian Candy - A candied chocolate. (Tevinter)

Peppermints

Spun Sugar (Ferelden)

Sweetmeat - A confectionery treat, sometimes candy coated fruit.

Toffee

Unnamed Candied Nuts with Spice - A candy that is sweet until swallowed, then they leave a spicy aftertaste. (Orlais)

Cobbler

Dalish Forest Fruit Cobbler

Strawberry and Rhubarb Cobbler (Ferelden)

Cookies

Biscuit - A hard, flat, and unleavened baked treat that can be sweet or savory.

Butter and Sugar Cookie - This cookie isn’t specified as it is only described by these ingredients.

Raisin Cookies

Shortbread

Tea Biscuits

Wafers

Custard

Goat Custard - Differing from the Fereldan savory counterpart. This custard is made throughout Thedas with goat milk and has numerous varieties. On pairs it with roast fig. A Rivain variation uses milk of the Ayesleigh gulabi goats specifically for its sweeter milk.

Donuts

Ice Cream

Orlesian Guimauves - Another name for marshmallows.

Pastries

Antivan Apple Grenade

Cinnamon Rolls - one of Varric's favorite pastries.

Croissant - Vivienne starts every morning with one. (Orlais)

Honey and Nut Pastry (Tevinter)

Macaroon

Marie du Lac Erre’s Sweet Ruin - One version of this pastry with a dramatic history, the recipe contains; butter, powdered sugar, chocolate, vanilla extract, flour, orange or mint extract, baking powder, and milk. (Orlais)

Tarts

Unnamed Blueberry Pastry - A light, sticky pastry with blueberries. (Possibly Nevarra)

Varric's Favorite Pastry - A pastry spread created by Devon, a Fereldan cook, after consulting with Varric Tethras on his favorite pastry.

Pie

Apple Pie

The Blessed Apple - A pie made by a small cloister of Chantry sisters tending to the orchard, they use the windfall apples and share the pies freely; as well as the apples. The ingredients are flour, salt, butter, water, apples (golden apples from Lady’s Orchard preferred but others are acceptable substitutions), brown sugar, salt, cinnamon, nutmeg, and cloves. (Orlesian)

Minced Pie - filled with finely chopped fruit and sweet things.

Pudding

Blancmange - A white pudding made of milk or heavy cream, its name is Orlesian for "white eating". Because of the mild, sweet taste it can have a variety of toppings such as toasted almonds, ribbons of fresh mangos, red grape compote, cherry saus, or Vivienne's preferred plating of white chocolate curls with whole jasmine flowers. (Orlais)

Caramel Pudding

Dessert Pudding

Rice Pudding

Scones

Sour Cherries in Cream (Orlais)

Sticky Figs Rolled in Nuts (Tevinter)

Sticky Jellies (Orlais)

Drinks

Absinthe

Absence - One of the bottles of Thedas you find in Inquisition.

Absinthe - also referred to la fée verte - “little green fairy”

Petite Absinthe - Made from a certain type of wormwood.

Ale, Beer, Drafts, Lagers, Malts, and Stouts

The Tapster’s Tavern in Orzammar serves 52 types of ale, some are listed.

Ale

Ander Stout - This stout is stored in oak casts. (Anderfels)

Barley Wine - Despite its name, this is an ale.

Beer

Brakien Brew (Orzammar)

Brown Ale

Coconut Draft (Orzammar)

Fereldan Beer

Fereldan Lager - A pale ale.

Lichen Ale (Orzammar)

Lichen-malt (Orzammar)

Oghren’s Homebrew - An amber coloured ale with a slightly sweet, nutty flavor and described to have a hint of toastiness, and is spiced with cloves. (Dwarven)

Qunari Ale

Ryott Ale (Ferelden)

Ryott Beer (Ferelden)

Valenta’s Red (Orzammar)

Watered Beer - While watered beer is served to reduce the price of beer and stretch it along, it is also served as a provision. In Serault, the peasantry drink watered beer to stave off the summer heat.

Watered-down Ale

Wildwine - An ale made from ryott. (Chasind)

Wilhelm’s Special Brew - This dark-colored ale gives off a thick, oaky smell. When swirled in its tankard, it takes on an unexpected glow. (Ferelden)

Brandy

Ammazzacaffe - A drink taken after coffee to dull the taste or effects. Though it can be a small glass of any liqueur, it is usually brandy. (Antiva)

Aged Antivan Brandy

Antivan Brandy

Antivan Plum Brandy

Apple Brandy (Orlais)

Orlesian Brandy

Plum Brandy

West Hill Brandy (Ferelden)

Cider

Brandy-spiked-cider

Cider

Serault Cider (Orlais)

Winter Cider (Wycome)

Cocktails

Benediction - Made of Prophet's Larel gin, served with a wedge of lime, and a thimble of Golden Scythe.

Elfroot mixed with Dandelion Wine - A restorative draft. (City Elves of Orlais)

The Emerald Valley - A spirit distilled of over seventy different herbs and flowers by the Chantry sister in Lydes, it is topped with egg-white foam and dusted with nutmeg. Described as having a varied and complex flavour, fresh like a lush green valley. (Orlais)

Dragon’s Piss - The name is probably figurative, but no one knows for sure. BioWare gives the “recipe” for Dragon Piss as “1 oz light rum, 1 oz dark rum, filled with iced tea”. "Dragon's Breath" is offered as an alternative name for this drink as it is served while lit on fire in the glass and burns on the way down.

The Golden Nug - Made with a base of effervescent white Seleney wine, sweetened with a dash of West Hill brandy and a splash of pomegranate juice. Muddled with raspberries and garnished with a sprig of Royal Elfroot. The goal is to imitate the soft pink colour of a nug.

The Heart of Spring - A “restorative” drink from Verchiel made with violets. (Orlais)

The Hissing Drake - Mix of cinnamon-infused whiskey, darl Llomerryn rum, and Hirol's Lava Burst.

Ice Cream and Beer

A Night of Shame - Antivan port with a dash of chocolate bitters and a twist of orange, served in a flute of chilled Serault glass. (Orlais)

Orichalcum mixed with wine - Considered to have aphrodisiac properties.

Posset - A drink made of hot milk curdled with ale, wine, or other liquor and typically flavored with spices. Can be drunk as a delicacy or as a cold remedy.

The Randy Dowager - Rumored to be created by the editor of the periodical, it is a tall glass of Abyssal Peach liquor and fresh cream, garnished with sugared rose petals and served on a silk handkerchief with a scandalous rhyming couplet inked by the bartender. (Orlais)

To Cure a Cold - a folk remedy that requires boiling whiskey and adding lemon juice and crushed garlic.

Gin

Gin

Prophet’s Laurel Gin (Orlais)

Grey Warden Liquor

These are bottles unique to members of the order, as each warden will combine half-full bottles in order to save space. No bottle is ever fully emptied or cleaned. In order to preserve the base flavor. They are called Grey Whiskey, Ritewine, or Conscription Ale, each vintage is named after a warden with a small note.

Vintage: Warden Anras - Bottled whimsy.

Vintage: Warden Bethany Hawke - Princess piss.

Vintage: Warden Carver Hawke - Toast them all.

Vintage: Warden Daedalam - Extra red.

Vintage: Warden Eval’lal - Griffon Wing Ale

Vintage: Warden Gibbins - Don’t frigging touch! I spit in this! I mean it!

Vintage: Warden Jairn - Smash when dead.

Vintage: Warden Korenic - Notes of fruit and anger.

Vintage: Warden Riordan - Serve yourself.

Vintage: Warden Steed - Joining juice.

Vintage: Warden Tontiv - Home.

Mead

The Tapster’s Tavern in Orzammar serves 17 types of mead, some are listed. Honeywine is another name for mead.

Avvar Mead

Chasind Sack Mead

Lady Odette Guillory’s Family Honey Wine (Orlais)

Mead

Orlesian Honeywine

Port A sweet, fortified red wine, typically served with dessert.

Antivan Port

Tevinter Port

Rum Boot Screech is another name for rum.

Alvarado’s Bathtub Boot Screech

Blackwater Rum (Wycome)

Dark Llomerryn Rum

Tea and Other Drinks

Coffee (Antiva)

Cocoa/Hot Chocolate

Juice

Fermented Fruit Juice

Pickle Juice

Pomegranate Juice

Prune Juice

Punch

Spicy Punch

Tea

Almond Tea (Orlais)

Bitter Tea - An unspecified tea so bitter it is astringent. Served during the Fourth Blight.

Black Tea

Black Tea with Juniper

Fires of Change Tea (Orlais)

Herbal Tea

Iced Tea

Lattenfluss Tea (Anderfels)

Mint Tea

Anderfels Mint Tea

Nameless Tevinter Tea

Rivaini Spice Tea Blend - Blend of cinnamon, ginger, and cloves. One of the teas from Rivain known for its healing properties. Empress Celene commonly uses this tea to stave off headaches.

Rivaini Tea

Rivaini Tea Blend - A blend of licorice root, oregano, lemon verbena, and peppermint. One of the teas from Rivain known for its healing properties. Rumored to be favored by Empress Celene to stave off headaches.

Rosehips Tea (Orlais)

Spiced Tea (Nevarra)

Stripweed Tea (Tevinter)

Unsweetened Tea

Verimensis Tea (Tevinter)

Whiskey

Cinnamon-infused Whiskey

Ferelden Whisky

Legacy White Shear

Mackay’s Epic Single Malt

Wine

The Tapster’s Tavern in Orzammar serves 12 types of imported wines, some are listed.

Agreggio Pavali (Tevinter)

Alyons Black (Orlais)

Amaranthine Red (Ferelden)

Anderfels Red

Antivan Red

Bitter Black Wine (Orlais)

Bottled Scar 5:34 Exalted - A rare collaboration between human and elf vintners.

Celestine Black Wine (Orlais)

Dalish Wine

Dandelion Wine (City Elves of Orlais)

Elderberry Wine (Ferelden)

Finale by Massaad (Orlais)

Flames of Our Lady (Orlais)

Flat Wine

Ghislain Red (Orlais)

Iced Wine - Mentioned in both Tevinter and Orlais.

Montsimmard White (Orlais)

Mosswine (Orzammar)

Mulsum (Tevinter)

Orlesian Red

Plum Wine

Red Wine

Serault Yellow Wine (Orlais)

Serault White (Orlais)

Silent Plains Piquette (Tevinter)

Southern Black Wine

Spiced Wine

Sweetened and Spiced Yellow Wine

Val Chevin Red Wine (Orlais)

Vint-9 Rowan’s Rose (Tevinter)

Watered Wine

White Seleny Wine (Antiva)

White Wine

Yellow Wine

Additional Spirits

Abyssal Peach

Antivan Sip-Sip

Aqua Magus

Aquae Lucidius - A potent liquor made of wyvern venom; a rare drink known for its hallucinogenic properties.

Bottle of Rotgut - Rotgut is slang for cheap whiskey.

Butterbile :84

Carnal 8:69 Blessed (Orlais)

Dwarven Ale - Not actually an ale, but a black liquid reputedly made from fungus with a reputation as being almost undrinkable for anyone not a dwarf.

Garblog’s Backcountry Reserve

Golden Scythe 9:40 Black

Hirol’s Lava Burst (Kal'Hirol)

Maraas-Lok (Qunari)

Moonshine

Potent Moonshine

Sun Blonde Vint-1 (Tevinter)

Raw Ingredients of Thedas

Fruits, Mushrooms, Nuts, and Vegetables

Edible Plants

Bark

Fern Fiddlehead (Avvar)

Hops

Lichen (Dwarves)

Black Lichen - Toxic unless properly cooked.

Moss (Dwarves)

Nettle

Pungent Leaves - Unspecified leaves. (Avvar)

Rose (Orlais)

Rose Petals

Rosehips

Stripweed (Tevinter)

Sugar Cane (Orlais, Tevinter, Rivain)

Vine Leaves (Tevinter)

Watercress (Avvar)

Wildflowers

Borage

Chicory

Dandelion

Honeysuckle

Jasmine

Violet

Fruits and Nuts

Apple

Applewood Apples (Orlais)

Golden Apples (Orlais)

Green Apples

Le Pomme Vie et Morte - Apples that grow by the gallows in Val Royeaux. (Orlais)

Red Apples

Windfall Apples

Apricot

Banana

Par Vollen Banana

Rivain Banana

Berry

Blackberry (Ferelden)

Blueberry

Cranberry

Currant

Black Currant

Elderberry (Ferelden)

Raspberry

Strawberry (Ferelden)

Caper (Antiva)

Cherry

Black Cherry

Sour Cherry - unspecified variety(ies)

Sweet Cherry - unspecified variety(ies)

Cocoa/Chocolate (Donarks)

Coconut

Coffee (Antiva)

Date - A purple and red fruit with a pit, it has a sweetness and tangy taste. (Tevinter)

Fig (Tevinter)

Grape

Red Grape (Orlais)

Lemon

Lime

Mango

Nuts

Almond

Chestnut

Pine Nut

Olive

Antivan Olive

Orange (Antiva, Orlais, Tevinter)

Blood Orange (Nevarra)

Passion Fruit (Antiva)

Peach

Pear

Plum

Pomegranate (Tevinter)

Pomegranate Seeds

Grain

Barley

Fereldan Barley

Pot Barley

Oats

Rolled Oats

Rice (Antiva, Rivain)

Ryott (Ferelden)

Wheat

Durum Wheat (Rivain)

Whole Grains

Mushrooms

Deep Mushroom

Field Mushroom

Unspecified Fungus - Used to brew Dwarven ale.

Truffle

Unnamed Glowing Fungus

Wild Mushroom

Vegetables and Legumes

Beans

Bush Beans (Free Marches)

Green Beans (Orlais)

Pale Beans (Orlais)

White Beans (Orlais)

Beet

Cabbage

Carrot

Purple Carrot (Orlais)

White Carrot (Orlais)

Celery

Chickpea (Rivain)

Chive

Corn

Checkered Corn

Golden Corn (Orlais)

Yellow Corn

Cucumber

Eggplant (Antiva, Ferelden)

Fennel (Orlais)

Leek

Lentils

Lettuce

Mustard

Onion

Red Onion (Orlais)

Sweet Onion (Orlais)

White Onion

Pea

Peanut (Antiva, Seheron)

Pepper

Antivan Pepper

Green Pepper

Hot Pepper

Hot Red Pepper

Red Bell Pepper (Rivain)

Sweet Pepper (Orlais)

Potato

Radish

Daikon Radish (Ferelden)

Rhubarb (Ferelden)

Spinach

Squash

Marrow Squash

Pumpkin

String Squash

Tomato

Turnip - aka navet

Turnip Greens

Wild Greens

Yams (Ferelden)

Animal Products

Dairy

Cream

Heavy Cream

Milk

Cow Milk

Goat Milk

Halla Milk

Ram Milk

Soured Milk

Eggs

Caviar

Chicken Egg

Fish and Seafood

Carp

Cod

Crab

Cuttlefish

Eel

Krone

Lamprey

Mackerel

Mussel

Oyster

Prawn

River Herring

Shrimp

Sunfish

Trout

Whitebait

Insects

Cave Beetle (Dwarven)

Giant Spider (Dwarven)

Scorpion

Snail (Avvar)

Wood-burrowing beetle larvae (Dalish)

Meats

Beef

Ox

Ox-tongue

Veal

Boar

Bronto (Orzammar)

Cat - mentioned to be eaten in Orlesian alienages by those most desperate (City Elves of Orlais).

Dog - mentioned to be eaten in Orlesian alienages by those most desperate (City Elves of Orlais).

Druffalo

Giant (Tevinter)

Goat

Gurn

Halla

Hare

Hart

Horse

Liver - General name given, animal isn’t specified.

Nug

Pork

Pig’s Feet

Pork Hocks

Pork Saddle

Rabbit

Ram

Rat - mentioned to be eaten in alienages by those most desperate (City Elves of Anderfels, Ferelden)

Sheep

Lamb

Mutton

Venison

Wandering Hills (Anderfels)

Poultry and Reptiles

Bunting

Chicken

Poussin (Chasind)

Deepstalker (Dwarven)

Dove

Dracolisk (Tevinter)

Dragon (Nevarra, Orlais)

Duck

Gurgut (Avvar)

Lurker (Avvar)

Partridge

Pheasant

Phoenix

Pigeon

Quail

Quillback

Swan

Turkey

Varghest

Wyvern (Avvar and Orlais)

Misc.

Dragon Blood (Nevarra)

Druffalo Dung

Honey

Honeycomb

Miscellaneous Ingredients

Baking Ingredients

Ash

Elfroot Ash

Hardwood Ash (Dalish)

Baking Powder

Yeast Cake

Salts

Fine-ground Salt

Rock Salt

Salt

Sea Salt

Others

Brine

Clay (Avvar)

Pine Pitch (Alamarri)

Herbs and Spices

Herbs

Basil - Mentioned to be grown in Serault, Orlais.

Dried Basil

Bay Leaf

Catsbane

Elfroot

Elfroot Leaves

Royal Elfroot

Lavender (Orlais)

Mint

Anderfels’s Mint

Foxmint

Peppermint

Oregano

Dried Oregano

Parsley

Prophet’s Laurel

Rosemary

Spindleweed

Verdant Spindleweed

Thyme

Spices

Allspice

Anise

Antivan Cord-seed

Cardamom

Cinnamon (Rivain, Seheron)

Clove

Cumin

Cumin Seed

Deep Mushroom Powder (Orlais and Orzammar)

Dill

Dill Seeds

Eastern Spice - Unnamed

Fennel

Fennel Seeds

Garlic

Ginger

Dried Ginger

Hot Pepper Powder

Hot Red Pepper, Crushed

Juniper

Licorice

Mace

Mustard

Mustard Powder

Mustard Seeds

Nutmeg (Seheron)

Grated Nutmeg

Ground Nutmeg

Pepper

Black Pepper

Peppercorn

Black Peppercorn

Poppyseed

Saffron

Spice Ball - A variety of mixed spices wrapped in a cheesecloth

Star Anise

Vanilla (Rivain)

Prepared Ingredients

Basic Ingredients

Alcohol

Brandy

Cinnamon-infused whiskey

Dark Llomerryn Rum

Hirol’s Lava Burst

Prophet’s Laurel Gin

Red Wine

Watered Down Ale

Whiskey

White Seleney Wine

Broth

Deepstalker Broth

Fish Broth

Butters - Non-dairy butters

Peanut Butter

Caramel

Cocoa Products

Chocolate (Orlais, Tevint)

Chocolate Bitters

Cocoa Butter - used to make white chocolate (Orlais)

Cocoa Powder - difficult to procure

White Chocolate (Orlais)

Compote - Fresh or dried fruit that is cut into chunks and stewed in a syrup of sugar and other flavours.

Red Grape Compote (Orlais)

Croutons

Custard

Dough

Pie Dough

Puff Pastry Dough (Orlais)

Extract

Mint Extract

Orange Extract

Vanilla Extract

Flour

Ryott Flour (Chasind, Ferelden)

Semolina Flour (Rivain)

Wheat Flour

Whole Grain Flour

Frosting

Buttercream

Chocolate Cream

White Frosting

Gold

Edible Gold Leaf

Gold Dust

Jam

Plum Jam

Raspberry Jam

Mulled Fruit

Mulled Raspberry

Oil

Cod Liver Oil

Orange Essence

Pasta

Antivan Pasta

Couscous (Rivain)

Gnocchi (Antiva)

Grain-based Noodle

Noodle

Pound Cake

Stock

Brown Stock

Sugar

Brown Sugar

Molasses

Powdered Sugar

Sugar-cream Icing

Sugar Flowers

Sugared Rose Petals

Syrup

Sugar Syrup

Tea Biscuit

Toffee

Wafer

Vinegar

Apple Cider Vinegar

Herbed Wine Vinegar

Dairy and Eggs

Butter

Cow Butter

Goat Butter

Halla Butter

Herbed Butter

Nug Butter

Cheese

Antivan Smoked Cheese

Blue-veined Cheese (Orlais)

Brie Cheese

Brined Goat Cheese

“Dalish” Cheese - An ill described item as it is unclear if it is actually cheese. One thing is for sure it isn’t Dalish.

Dry Cheese - Unspecified cheese used in cacio e pepe(Antiva)

Feisty Cheese (Orlais)

Goat Cheese

Halla Cheese (Dalish)

Ram Cheese (Ferelden)

Cream

Spiced Cream

Thickened Cream

Whipped Cream

Egg

Hard Boiled Egg

Yogurt

Dried and Cured Foods

Dried Fruits, Vegetables, and Fungi

Dried Apple

Dried Apricot

Dried Beans

Dried Cherry

Dried Cranberry

Dried Currant

Dried Mushroom

Dried Peas

Prunes

Pitted Prunes

Raisin

Cured Meats

Bacon

Nug Bacon

Smoked Bacon

Cold Cuts

Dried Meats

Dried Mackerel

Lutefisk

Jerky

Spiced jerky

Salted Meat

Dried Salt Pork

Salt Pork

Salted Beef

Salted Dragon Meat

Salted Fish

Salted Goat Meat

Sausage

Blood Sausage

Smoked Sausage

Spiced and Salted Sausage

Smoked

Smoked Beef

Smoked Fish

Smoked Goat Meat

Pickled Foods

Pickled Apples

The Pickled Apples of Arlathan - Apples said to be from the time of Arlathan. The taste is described to be one of fresh apples, with the same crispness.

Pickled Fish

Pickled Lamprey

Pickled Nug

Pickled Ox Tongue

Pickled Vegetables

Pickles

Prepared Animal Products

Gelatine

Grease

Ground Meat

Ground Beef

Ground Nug

Lard

Spiced Meat

Miscellaneous

Lyrium

Soup Bone

Wyvern Venom - There are 47 ways to distill wyvern venom to be safe for consumption.

Sources:

(If you want to find the direct links or page numbers, check out the Wiki's Food and Ingredients page.)

Primary Sources: Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (DLCs + Multiplayer)

Books: Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master’s Kit: Buried Past World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age Official Cookbook: Tastes of Thedas Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Asunder Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paper and Steel Short Story: Paying the Ferryman Short Story: Riddle in Truth Short Story: As We Fly

Comics: Silent Grove Mage Killer Knight Errant Deception

Wanna support this blog? Check out my ko-fi.

#dragon age #food lore #foods of thedas master post #alcohol cw #food cw #drinks of thedas #foods of thedas #ingredients of thedas #thedosian foods #thedosian fauna #thedosian flora #anderfels #antiva #avvar #chasind #dalish #ferelden #free marches #nevarra #orlais #orzammar #rivain #seheron #tevinter #city elf #qunari #long post #archi is archiving #this post is so long I kid you not when da4 comes out I will likely have to make a whole separate post

[chezzabellesworld]

Virgo or 6 th house films 🤯🦆🌳🪡♟️💡🔑♍️

Lolita he's a very very film is going from deloreth to Lolita and Humphrey Humphrey he's a writer, he is also a twisted paedophile who falls in love with 14 year old Dolores which blows the lines Virgo also rules grooming so many virgos can be in relationships from a very young age with older men I ever know it's up in a lot but it's really good film to show this and it's been really over abuse of the coquette look and style of he hides himself in Plain Sight by dating the mother and then letting her down and destroying their world around them and not being attracted to her because he's attracted to young children. Think of Evan Rachel Wood With Marilyn Manson massive age gap and she was under age when they got together and he had her wearing the heart-shaped sunglasses she is also a Virgo. The Devil Wears Prada I think is a perfect Virgo film it talks about all the facts of fashion and magazines and articles but also the stone coldness of Meryl streep's character who is meant to be like Anna Winter it's a perfect Virgo funny film it's also like the mind over Virgo or heavy Virgo placements in fact each of the main women in the film embody Virgo tendencies all differently Emily Blunt's character by restricting herself and not allowed and herself to have any fun Andy and halfways character by the final loving side of ago which is really mutable as it's energy and modality and light-heartedness of go camping she is the light side well wall Emily is the darker side and then the main character the boss is the knit picky side of Virgo and the precise decisive analytical critical. Find Lily I picked oranges and new black as the TV show it's a great drama about wheat females in prison and they're different it is everything you could want from a TV show lives and how they all they all fall under hard times there's prison riots there's mental illness there's power control there is reverse psychology there's misogyny that are same-sex relationships it's a hard-hitting drama and I know anyone with Virgo or 6th house placements.will love any of these. will love this show

#astro observations #astro placements #astro community #astrology #astrology observations #astro notes #astroblr #fypage #virgo placements #virgo #6th house #tv shows #films #orange is the new black #devil wears prada #lolitia

[starry-nights-garden]

Jiung ✧ 100th Confession

✧ P1Harmony Jiung x gn!reader ✧ words: ~1.4k ✧ genre: fluff ✧ warnings: (reader is shorter than him, mentions of him brushing reader's hair aside)

Desc.: Among its various meanings the poppy also stands for sleep and peace, a kind of peace you only know when you’re with one special person. 

It’s been a year since you started dating your boyfriend Jiung, and to celebrate the occasion you decided to get away from your hometown for a weekend and visit the countryside together. You’ve both only just finished school and graduated, so you gathered all the money you could find, packed some spare clothes into your backpacks, and got onto the nearest bus to the countryside. After the ride of a few hours, mostly spent listening to music together in silence and enjoying the scenery outside, you arrive at your destination: a tiny inn in a small village. Your mother helped pick your place to stay, and though it might be a little expensive for two recent graduates, she sent you off with a smile and some spare money to cover the costs you can’t pay for yourselves. “Your anniversary is an important day for the both of you,” she had said. “So I want you to be able to spend it in a special way.” You feel grateful for your mother’s support, and Jiung too made sure to thank her at least ten times, and you know he will do it at least another ten times once you two are back from your little vacation. 

But right now you focus on just these two days spent together, away from your homes for the very first time. You check in and the owner - a friendly elderly lady - shows you your room at the back of the house. It’s small but comfortable, built in traditional style and with a door that leads to the inn’s small garden. Standing in the doorway you breathe in and take in the smells of the inn and of nature surrounding you.

You decide to leave your things at the inn and take a walk for now, after being unable to refuse some tea and some traditional Korean sweets that the old lady offers you. Outside there’s a small hill she recommended you to hike up, promising you two a beautiful sight of the fields and meadows beneath, so you take her advice and make your way up. Though you’re walking uphill, you don’t tire out so quickly, since the incline isn’t steep, and walking to the top hand in hand proves to be no less than a healing walk outside of your usual busy surroundings. 

“It’s beautiful here,” your boyfriend comments, unable to take his eyes off the architecture and the plants left and right of the empty road. “How much more beautiful can it get once we’re up there?” He lets out a short laugh, and you catch a glimpse of that expression you love so much. You’ve always wondered how he can laugh like that - with his teeth showing and his eyes sparkling. It’s such an honest expression, one of the many things that make you feel safe with him.

You arrive at the top of the hill eventually, and just like the old lady said, an amazing sight meets you there. You see fields of wheat that’s in the middle of growing, and meadows with flowers that look like little colorful dots in between the green grass. You find a tree that casts some shade on the flowers underneath and point at it.

“Let’s sit down there!” you suggest.

“Okay,” Jiung answers without missing a beat. “Last one to get there loses!” Without giving you even a second to comprehend his words, he takes off running while still holding your hand. So you race there side by side, and you can’t suppress a grin as you realize that like this none of you will either win nor lose. And then you think about how that’s another reason why you love him and feel so safe with him: Because he would never leave you behind.

You eventually arrive under the tree, both out of breath.

“So…” you raise your voice once you’re done panting, “nobody won.” Jiung smiles widely at you.

“Doesn’t matter,” he says. “You know why?”

“Why?”

“Because of what the winner gets!”

“So what does the winner get?” you ask, hoping he won’t make you guess. Instead, he leans in, and he peers into both your eyes before closing the distance between the two of you and placing a quick peck on your lips.

“A kiss,” is his answer. “And you can’t have a kiss on your own. So it doesn’t matter who wins or who loses, because in the end we’ll both get it.” You chuckle at his logic.

“Well, you’re not wrong,” you admit, before putting your arms around his shoulders and getting on tiptoes. “Can I get another one…?” You find a light shade of pink on his cheeks as he smiles at you adoringly.

“Of course.” It is no more than a whisper carried away by the gentle breeze that makes the flowers around you sway in the wind, and you close your eyes and feel him kiss you. Even after all the kisses you two have shared, you would still never get tired of his soft lips against yours, or how he sometimes brushes your hair back while he kisses you or how he holds you comfortably close as his lips move against yours. And just like the first time you kissed back then, warmth spreads from your chest to your whole body upon receiving his loving touch. 

“Come sit down,” you say after you two pull back, and you take him by the hand, entwining your fingers with his, as you lower yourself on the green grass between a bunch of red poppies. You try to be careful not to break off too many flowers as you sit down, and so does he. You sit like this for a while, listening to the breeze and the birds sometimes singing above you two, and you rest your heavy head on his shoulder. 

“I want to tell you something,” you announce after a while of him playing with your fingers of the hand that’s holding his, and rubbing circles on the back of it with his thumb.

“What is it?”

“I love you.” You say it without looking at him, out into the wide fields of nature that spread out in front of you. When he laughs you turn to face him. There it is again - that expression you adore so much.

“I got scared for a second, you know?” he says.

“Why that?”

“I don’t know. I guess I didn’t think you’d make such a big deal about one I love you?” he explains and raises an eyebrow at you.

“Sorry if I startled you,” you chuckle. “I just felt like I should say it.”

“You keep confessing to me like this,” he remarks, the smile still resting on his lips.

“Is that a bad thing?” you wonder out loud and Jiung shakes his head. He captures your chin with his thumb and index finger, lifting it up to kiss you again.

“I like it,” he says. “And I love you too.” You both lie down in the cool shade, with only your feet warmed by the sun, and he lowers himself to kiss you again, this time more deeply, trying to pour all his feelings for you into this one kiss. Though even he knows he could never find a way to relay to you just how much you mean to him. Your hands find his shoulder and his hair, and you start to play with it as your lips stay connected. You only break the kiss temporarily for some air, before he leans in again, allowing both of you to gradually get drunk on the other’s kisses. 

Eventually you both settle down side by side, looking up into the tree, watching the dancing of the leaves in the wind and seeing the sun shining through. You give in to the momentary exhaustion of traveling here, and you close your eyes, feeling Jiung right next to you. You’d never even think of sleeping at a place like this normally, out in the open, but somehow when he’s beside you, you feel safe anywhere. And so you let yourself drift off to a nice nap, knowing that once you wake up he would still be there, right by your side, peacefully watching over you.

#p1harmony scenarios #p1harmony drabbles #p1harmony imagines #p1harmony fluff #p1h x reader #p1harmony x reader #p1h drabbles #jiung fluff #jiung x reader #jiung imagines #fluff

[avastrasposts]

Sourdough - A Baker's Dozen TedTalk

I’ve mentioned sourdough a few times in A Baker’s Dozen but I never dedicated a chapter to it even though it’s probably my personal favourite to bake. So to make up for that, I’m indulging in making a whole post about my other obsession, sourdough bread!

I love baking with sourdough because the process behind it is like magic to me. Flour, water and salt, three ingredients, and you can get the most delicious bread. The magic, unseen, ingredient is of course those wild yeast bacteria that live around us. 

My mum was always the one who baked sweet things around the house when I was a kid, my dad made the bread. When he first got into it he produced bricks. You legit could’ve used some of his loaves as a foundation for a house. And I’ve produced my fair share of bricks in my baking career too… But he got better and for most of my life I had the luxury of having fresh, homemade bread for breakfast. That’s where my need to make my own bread came from and once I got past the novelty of being “allowed” to buy bread from the store after moving out of my parent’s house, I got into making my own bread pretty fast.  

I started baking with sourdough about ten years ago when I stumbled on a blog about it. My first loaves were flat as pancakes and it took A WHILE before I graduated from baking in bread tins to managing to make loaves that actually held their shape. Sourdough dough does not behave like regular yeasted dough… But when I did manage to make my first proper levain, you know one of those beautiful golden loaves with nice holes and crunchy crust? I ate the whole loaf in one day. I couldn’t stop. Just butter, some sea salt and that was my food for the whole day. I’d never tasted bread so good. It’s tangy and flavourful in a way that yeasted bread just can’t imitate. 

I’m no expert but here is how I make and manage my starter and my bread. Important to remember is that flour, water and climate, especially the humidity, has a HUGE effect on the dough and the bread. No recipe will have the same results and to a certain extent, it’s a process of trial and error and learning how to bake in YOUR kitchen. 

In order to make sourdough, you need a starter and it’s surprisingly easy to make and maintain. I have a tiny starter, only about half a cup in size. The starter is your “yeast”, a small colony of yeast bacteria that you feed and culture so that you have enough for whatever you want to bake. 

The starter takes about 5-7 days to make and once you have it, you can keep it in the fridge and just feed it before you want to bake. 

So to make it you need: 

Organic whole wheat flour, stone milled if you can find it. 

Organic will contain more yeast spores and make the process easier. Don’t use old flour, check the expiration date of the flour you have at home. Flour can actually go rancid and wreck your bread. 

Water

I use tap water but if you live somewhere with chlorinated water, use bottled water. The chlorination will kill all bacteria, the good and the bad. 

A clean jar with a lid. 

It doesn’t have to be a clear glass jar but it’s pretty handy because it makes it easy to see what’s going on. 

Ok, now that we’ve got everything, let’s start. 

Day 1 - Evening

1 tablespoon flour

2 tablespoons tepid water (roughly body temp, maybe a bit cooler)

The amount of water you need to add can vary depending on how your flour has been milled. The mixture should be like gruel, not porridge. If two tablespoons isn’t enough, add a little bit more water until you have a fairly loose and liquid slurry. 

Mix together in the jar, put the lid on top but don’t screw the lid on. Leave for 48 hours in a warm place. Inside the oven (turned off) is a pretty good place. 

You can check on your jar after 24 hours. It’s pretty liquid and should smell warm and a bit sweet, almost like honey. If you see any brighter colours in it, red, yellow, orange, I’m sorry, but you have to toss it. That’s mold and that’s not what we want. So throw it out, start again (this is one benefit of this method, all you lost was a tablespoon of flour). 

Day 3 - Evening 

Ok, so if your flour/water mix is looking good, a bit liquidy, maybe it’s separated a bit, maybe a bit bubbly and frothy, we’re all good for the next step. 

Add 1 tablespoon of flour and mix in. Leave it overnight. 

Day 4 - Morning 

If the starter is on the right track now, you should begin to see small bubbles on the side of it, inside the glass jar. It should smell sour and yeasty, “bready”. 

Add 2 tablespoons of flour and two tablespoons of water and mix it in. Leave until evening. 

And that’s it! By evening you might/should see that there’s activity in the jar, bigger bubbles forming, the starter will rise up in the jar and expand, just like a dough. If it doesn’t, feed it 1 tablespoon of water and flour again and leave it overnight. Like I said at the beginning, lots of different factors are at play here so despite the fact that it’s all chemistry, it’s not an exact science (well it is, but since we can’t measure all the factors in each individual kitchen, we need to depend on a bit of trial and error). 

So now you have a starter and can start playing around with making bread. I won’t go into that because there are so many good instructional videos online. I can really recommend Claire Saffitz’s video, I’ll link it below. 

Obviously this starter is very small. Many recipes I’ve seen online call for much bigger starters and then discard half of it when they feed it but that always seems very wasteful to me. So what I do with my tiny little starter is just keep it in the fridge in its jar. When I plan on baking I take about 30 grams of starter and put it in a bowl and mix with 100g water and 100g strong bread flour. That is then the base for my bread the next day. To that mix I add whatever flour I’m baking with. The starter gets fed another tablespoon of flour and water and stays on my countertop overnight. That replenishes the starter and gives me enough for the next time I want to bake. In all, I usually have about 150-200 ml of starter in the fridge at any time. 

If I’m not baking, the starter stays in the fridge. I’ve had it there for a month without feeding (I was away travelling) and when I got home, I just fed it like above and left it out overnight. I had to feed it a couple of times before it got back to full strength. But the yeast bacteria don’t seem to die very easily, they just go dormant and are easily revived with flour and water. 

Fun fact, the actual science behind the yeast bacteria is that they eat the carbs in the flour and then convert that into energy and emit the gas carbon dioxide. The gluten strands in the dough traps that gas and makes the dough rise. So essentially, farts make the dough rise, tiny bacteria farts. I love science :D 

What else did I want to say about sourdough? Oh yeah, TIME! Time will make your bread taste better! And this goes for regular yeasted bread too.  By letting the dough cold proof in the fridge the yeast activity is slowed down but at the same time, flavour develops. With sourdough, you get a tangier, more sour bread. I usually keep my loaves in the fridge for 24 hours before baking them, same for my pizza dough. 

So thanks for coming to my TedTalk about sourdough! It’s amazing and frustrating and a real pain sometimes but when you get it right and you get to cut into that perfect loaf that YOU MADE and it tastes better than anything you’ve had, that’s real magic. 

#Youtube

[riftdancing]

Second Question. Siyoh Mari. She grew up in Doma? She aided the revolution? Did she stay after it failed? Was she there the entire time of the occupation? If so how did she survive? How does she feel about the people that didn't stay?

There's an implication of secret there, so feel free not to share that if there is one.

Oh no worries! I am quite open about Siyoh's history. She is a very proud and patriotic Doman!

So Siyoh's Mother, Aanya, was Thavnarian born and raised and her Father, Sasja, was Doman born and raised. They met in Thavnair while Sasja was trading goods from Doma. Basically he spied Aanya entertaining in the markets with her Dancing, and immediately fell head over heels for her.

He extended his stay in Thavnair so he could court her for a few weeks, visiting her frequently in the Markets before he finally worked up the courage to ask her on a date. She said yes, and the rest is history.

After exchanging vows they settled down in Doma with Sasja's family. But, when Aanya was pregnant with Siyoh the two migrated back to Thavnair for a short while to be with Aanya's family, which is where Siyoh was born.

Shortly after her birth, Sasja and Aanya moved back to Doma which is why Siyoh is technically Thavnarian despite being raised almost entirely in Doma. Only almost because she visited Thavnair frequently with her Dad on his trade routes to see her Mother's side of the family, including her great grandmother who is actually Vieran!

That being said, both cultures are equally important to her, she still needed to choose a Nationality. Because she was raised mostly in Doma, Siyoh would consider herself an Immigrant who chose Doma for her home. To which she considers herself Doman over Thavnarian.

Growing up, Siyoh never knew a free Doma. She was raised during the Garlean occupation and her parents, while still playing by the Empire's rules, would school her at night in their own beliefs of freedom. Luckily for Siyoh, she had two very loving parents who had the luxury of being able to shelter their Daughter from some of the Occupation's hardships.

Part of this was due to the community Sasja had fostered within his nation. I've talked about Azuma being Siyoh's life-long best friend because the pair were raised together. Azuma's Father and Siyoh's were like found family brothers. Their families took care of each other. In exchange for baked goods from Aanya's bakery Azuma's Father trained Siyoh in the ways of martial arts. To this day she is incredibly talented with a blunt pole arm.

But, Siyoh didn't really feel the effects of the Occupation until she was old enough to be considered an adult. Siyoh grew up aiding her Mother in the bakery. Aanya is one of Siyoh's biggest culinary influences and part of the reason she's so passionate about cooking is because it makes her feel close to her deceased Mother. So her teenage years were spent learning how to bake and aiding her Mother in various chores about the family establishment. Especially when her Father would have to leave home for long trade routes.

If you've ever made your own bread before, you know it can be a tricky business. There are many things out side of your control that can effect the whole process, and you can't always predict exactly how your bread will rise or bake. Which is why back in medieval England an extra 'insurance' loaf was necessary. Today we've come to know it as a 'baker's dozen'. There are a few theories as to why a baker's dozen became 13, but the most widely accepted one has to do with avoiding a beating. In medieval England there were laws that related the price of bread to the price of the wheat used to make it. Bakers who were found to be "cheating" their customers by overpricing undersized loaves were subject to strict punishment, including fines or flogging. Even with careful planning it is difficult to ensure all of your baked goods will come out the same sized. So, for fear of accidentally coming up short, they would throw in a bit extra to ensure they'd be spared a surprise flogging later.

As a writer I was horrifically inspired by this idea for Siyoh's first cruel experience with the Empire. It occurred one day when a high-ranking Garlean officer stopped in to sample their confections and made a big stink about being sold short. Unfortunately, fresh into her adulthood and manning the shop for her Mother who was preparing more confections in the back, Siyoh caught the bulk of his ire.

To make it known no Garlean would ever be sold short in their particular market, Siyoh was brought out front and made an example of. The man had her ear nailed to the door of their shop, so that next time she might better listen to perceive his wants. Once he had left she was so mortified by the experience that instead of waiting for the nail to be remove, she tore her own ear from it.

To this day she still has a crescent notch in her ear from where it scarred. You can see it in almost all of the artwork I've doodled of her.

These days she often adorns it with earrings or piercings. A way of reclaiming the trauma which was inflicted upon her that day.

Siyoh also lost both of her parents during the Occupation. In the same night even. Both Siyoh and Azuma's families had always secretly opposed the occupation. By night Sasja was constantly working to meddle with Garlean tradelines while Aanya inspired the youth around her to be brave enough to one day stand up to the Empire.

But a secret only remains a secret as long as it's kept, and one night the Empire would come calling. Luckily for Siyoh, she had been spending the night with Azuma's family. But her parents were caught, and she would never see them again post that night.

Worse off, Siyoh still has no idea what happened to them. She returned home after spending the night with Azuma to find neither Mother nor Father home, and their house left looking as if they'd left in a rush. Anya's hand pulled soba noodles were still only half made resting on a bowl on the counter. An image that still haunts Siyoh to this day, despite running a Noodle Bar out of their old bakery building.

But this left Siyoh mostly defenseless. For a while she tried manning the bakery by herself. She was hardworking, determined to uphold the honor and respect of her hardworking parents and the wealth of their establishment. But the Empire just kept calling. And more specifically, one officer in general. The one who had nailed her ear to the door.

I won't go into detail, because I would have to trigger warning the hell out of this post. But Siyoh suffered a lot of abuse at the hands of this particular one man. And it wasn't until Azuma's Father was able to smuggle her to Kugane and onto a ship headed for Limsa Lominsa, that Siyoh was able to escape him.

Unfortunately, that ship wrecked just outside the Isle of Umbra, and after bashing her head against a rock before washing ashore, Siyoh (much like Mihli) lost the majority of her memories.

Thankfully she met a sweet Thavnarian woman there ( @thavnairian-mist's character As'htola Amari) who took her in and nursed her back to health and sanity. As'htola became somewhat of an adopted Mother to Siyoh who she still writes to and visits on occasion when her trade routes lead her the right way. (Siyoh also wound up with a bunch of adopted siblings who she loves DEARLY - As'htola's kids)

Of course once she remembered who she was and where she came from, the bells of the revolution were just beginning. And they tolled her return to Doma. Siyoh was reunited with Azuma there and the pair played their part in the revolution by aiding those who fought, as well as Siyoh waging her own fight there.

...and that's how she survived the occupation.

Being someone that technically fled towards the end, she has no hard feelings to the others who fled to Eorzea as refugees. After all, Azuma also fled and wound up in Mor Dhona. Those people were only doing what they could to survive. In fact, she has a lot of sympathy for Doma and her people as they have weathered many hardships under the Garlean Empire.

But more interestingly, Siyoh has no prejudice towards the Garlean People as a whole. This comes with her own experiences. The officer I mentioned earlier had taken her to Garlemald on more than one occasion where she met more than just the soldiers who had bullied her and her family. Through this she noted that not all Garleans were the same. That some where good and kind people, with different beliefs and even oppositions to the empires choices (as we saw in Stormblood.)

Siyoh is able to separate her abusers from their race and nationality as a whole. That one abuser is not the reflection of his entire people. And while she knows more than one was abusive, she also accepts that there is more than one good Garlean out there (for instance, Jullus pyr Norbanus in the MSQ).

And I really admire that about her.

Fun fact: During the Empire Siyoh's full name was actually Siyohei aan Mori

Also one of the write prompts from a previous year very lightly hinted at some of the abuse and anxiety she felt during the occupation. You can read it here if you're interested.

#riftdancing - answers #character - siyoh mari #thanks for the ask! #character - aanya mari #character - sasja mari

[fumblingmusings]

You ready for the most niche thing ever but hey this is what we do here you just have to bear with me as I take 3,000 years to get to the point because learning more about the repeal of Britain's Corn Laws in the 19th Century the more it's just a microcosm of that oh so blessed North American Triangle of Britain and America making deals and Canada going hey wait a second dynamic. Poor Mattie playing second fiddle at... nearly every interaction involving these two.

So. Corn. The Corn Laws were passed after the Napoleonic Wars by Britain to keep prices high for domestic producers, of course making lovely profits for landowners, rather than the farmers who actually grew the stuff. It also prioritised colonial grains, so Canada got a boon with its wheat and flour. Nice example of Mercantilism right there.

The problem wassssssss by the 1840s you have the Irish Famine, food prices are too gosh dang high, no-one has disposable income because factory owners are cutting wages wherever they can, and it's so blatantly obvious that this system only profits the top 10% of British Society. There's no shortage of food, it just costs too fucking much. Ireland is starving and the government is sitting on their hands being useless.

A lot of pressure later, Free Trade is favoured over Mercantilism, and the Corn Laws are dropped. Britain can start importing wheat, barley and other cereals form the cheapest supplier: the US. This is not coincidental that the main MP pushing for their repeal - Richard Cobden - was a massive fan of the USA, doing a lot to try and get the two countries to be friendlier to each other. He subscribed to the 'the more economically entangled you are with another country the less likely you are to fight them' which... has its truths.

So... cheap bread good? So that's one thing.

EXCEPT Canada got completely screwed over since they had gotten priority for any externally grown grain for most of the 1840s - causing a bubble in their market. So when the Corn Laws got repealed and it was open season to the cheapest supplier much of Canada's businesses went bankrupt and following series of unfortunate events semi related to corn people burnt Montreal's Parliament and the capital moved to Toronto and it gave yet another push towards Confederation in the 1860s.

So that's a second thing.

It also kind of screwed over the domestic UK farming industry as the age old 'why buy domestic expensive if foreign cheap?' came into play and another wave of emigrants move to the US and the Dominions in the second half of the 19th century because being an agricultural labourer ain't what it used to be (like 100,000 of people with those jobs 'vanish' from the census within ten years, going to the city of abroad). The fact that, compared to 1830 where Britain imported just 2% of its grain, to the 1880s where it was 45%, (65% for wheat)... Uh-oh.

So that's a third thing.

ALTHOUGH, this did have another side affect of ensuring Britain could not get involved in the American Civil War like okay yes the South was very much banking on the need for cotton to push Britain to intercede but psych! The working class people of Lancashire are braver than any Confederate solider and refuse to work with cotton picked by enslaved peoples and would literally rather starve. Especially as, at that point 40% of the wheat people ate came from Northern US states. What's more important? Bread or cotton?

So... that's a fourth thing.

Anyway. Corn.

Sorry I had to make use of an out of date meme.

I'm just fascinated by how domestic actions can still massively impact other nations... Arthur doing the right thing for his people by lowering bread prices indirectly fucks over Matthew but also protects Alfred down the line. Like... urGH! You know?

#follow me for more stupid not entirely correct history ramblings with the hetalia lens slapped on #hetalia #op #historical hetalia #hws england #hws canada #hws america #headcanon

[ditipatri]

This year's Saturnalia is in less than a week, meaning that the time of feasting and indulgence is not so far away either. Food was a very important part of the festivities in the Ancient Times because the entire holiday season in Ancient Rome was meant to give the people a chance of tasting delicious meals and otherwise indulging.

I am covering a few of the Roman Saturnalia recipes and, in order to give everyone a chance to celebrate, some modern recipes that match the theme and requirements of the holiday.

Some of the recipes included contain ingredients not everyone can eat, such as meats, nuts, or dairy. I will be offering substitutes for these ingredients. For cheeses, I'd like to suggest some recipes of dairy-free cheese substitutes you can make if you are allergic.

The first recipe I'd like to go over is Mustacei, or Roman Must Cakes. The first notion of it comes from Cato's De Agricultura where he says:

Mustaceos sic facito. Farinae siligineae modium unum musto conspargito. Anesum, cuminum, adipis, casei libram, et de virga lauri deradito, eodem addito, et ubi definxeris, lauri folia subtus addito, cum coques.

Translated, this recipe sounds like this:

This is how to make Mustaceos. Moisten 1 modius of wheat flour with must; add anise, cumin, 2 pounds of lard, 1 pound of cheese, and the bark of a laurel twig. When you have made them into cakes, put bay leaves under them, and bake.

While this recipe is relatively simple, the measurements is where difficulties arise since Cato uses Roman modius. There are many methods of making these cakes, here's the one I'd like to offer:

INGREDIENT LIST

400-500g plain flour (you can use gluten-free flour)

150-200ml of 2-3 day old grape juice (can be fresh)

1/2 tsp dried yeast (optional)

25-60g cheddar or pecorino cheese, grated (or vegan pecorino or cheddar)

2 tsp ground aniseed

2 tsp ground cumin

50-80g pastry lard or hard vegetable fat

olive oil

bay leaves (15 or 20)

DIRECTIONS

Prepare a bowl and add the grape juice in. Dissolve yeast in the juice. The yeast is optional, you can use just the must (grape juice).

Take a bowl, put in the flour, cumin, and aniseed. Mix. Add grated cheese into the flour mix.

Add lard or vegetable fat into the flour mix, mix until it comes together. Add the juice mix.

Knead until the dough is done. Roll the dough up and cover it with a towel. You can let it stay overnight.

Prepare and oil up your baking tray. Place bay leaves on it.

Roll the dough on a floured board until it's about 1 cm thick.

Use a pastry cutter to make individual cakes around 5 cm in diameter each.

Place the cakes on the bay leaves and bake for about 45 min at 180°C.

Serve warm.

The second meal idea follows another Ancient Roman cookbook, this time by Apicius, De Re Coquinaria. He says the following:

2Elixatas cucurbitas exprimis, sale asparges, in patina compones. Teres piper, cuminum, coriandri semen, mentam viridem, laseris radicem, suffundes acetum. Addicies cariotam, nucleum, teres melle, aceto, liquamine, defrito et oleo temperabis, et cucurbitas perfundes. Cum ferbuerint, piper asparges et inferes.

Which, if translated, sounds approximately like this:

Press the water out of the boiled pumpkin, place in a baking dish, sprinkle with salt, ground pepper, cumin, coriander seed, green mint and a little laser root; season with vinegar. Now add date wine​ and pignolia nuts ground with honey, vinegar and broth, measure out condensed wine and oil, pour this over the pumpkin and finish in this liquor and serve, sprinkle with pepper before serving.

Some people replace date wine with grated dates moistened with wine, some don't: that part is up to you. However, there are some general methods of cooking this recipe with modern measurements in mind:

INGREDIENT LIST

1 pumpkin, squash, or gourd

1 tsp peppercorns

1 tsp cumin

1 tsp coriander seeds

3-4 mint leaves, shredded

1 garlic clove

3-4 tbsp vinegar

30-60 g dates, finely chopped

45-70 g blanched almonds, finely chopped

2 tbsp clear honey

4 tbsp Wine or Grape Juice

15-30 ml olive oil

Sea salt to taste

DIRECTIONS

Cut the squash or any alternative you're using. Place into a steamer or cook on the stove until done.

Remove the excess water. Transfer the pulp to a saucepan or skillet. Whilst the squash is cooking, grind the spices or prepare them if you're using grinded spices.

Add the mint and garlic, grind or mix together with spices. Add the mix to the squash.

Next add the oil, dates, almonds and the honey. Mix it all together.

Place the final mixture back on the heat and simmer for the flavours to combine.

Serve sprinkled with salt and black pepper.

The last recipe I'd like to describe is that of a beverage. You don't have to have any sort of alcohol to enjoy Saturnalia, this is completely optional. This is purely for educational purposes.

Disclaimer: Do not do this unless you are of age, completely certain you know what you're doing, and know how to properly store it.

In the original text by Apicius, or Apicio, the following is said:

Folias rosarum, albo sublato, lino inseris ut sutilis facias, et vino quam plurimas infundes, ut septem diebus in vino sint. Post septem dies rosam de vino tollis et alias sutiles recentes similiter mittis, ut per dies septem in vino requiescant, et rosam eximis. Similiter et tertio facies et rosam eximis et vinum colas et, cum ad bibendum voles uti, addito melle rosatum conficies, sane custodito ut rosam a rore siccam et optimam mittas. Similiter, ut supra, et de viola violacium facies, et eodem modo melle temperabis.

If we translate this passage, it becomes this:

Make rose wine in this manner: rose petals, the lower white part removed, sewed into a linen bag and immersed in wine for seven days. Thereupon add a sack of new petals which allow to draw for another seven days. Again remove the old petals and replace them by fresh ones for another week; then strain the wine through the colander. Before serving, add honey sweetening to taste. Take care that only the best petals free from dew be used for soaking.

INGREDIENT LIST

A bottle of dry white wine 1 1/2 cups of rose petals Honey, to taste

DIRECTIONS

Take a bottle of premade or store bought wine and pour into a large pitcher or jar.

Pluck the rose petals from the flowers and place them on a piece of cheesecloth. It's best to use freshly collected petals but you can use dry ones, too.

Tie the cheesecloth and submerge it in the wine, leaving to sit in the refrigerator for a few days up to week. After the time has passed, fish the sachet from the wine and replace with more fresh rose petals in new cheesecloth.

Repeat this twice, so the wine steeps for a total of three weeks.

Once it is done sitting, serve the wine with honey to taste (and optional rose petals for garnish).

Before we speak on modern dishes, I'd like to mark down a few honorary mentions of Roman foods that are taken from Ancient cookbooks and follow Ancient recipes but were not included in the list above to save space and time.

If you want to follow Ancient Roman recipes and have the ingredients to do so, you can make: Arrosto di maiale con salsa allo zafferano, Aliter Ius in Avibus, Dulcia Piperata, Chiacchiere, Globi Dolce, Prosciutto in crosta dell’antica Roma, and more. I will be linking all sources on these recipes as well as some cookbooks on my Navigation page.

I also want to recommend some wines as mulled wine was a very prominent part of the celebration. Here are some wine types, not brands, that I personally recommend for the Saturnalia: Chianti Riserva, Sangiovese, Primitivo, Nero d'Avola, Montepulciano, Pinot Grigio, Candoni Moscato. Only get those if you're an adult and know how to deal with alcohol.

These are modern recipes that fit the general theme of the Saturnalia. All of these recipes contain typical ingredients of the festive feast. You don't have to use meat, you can replace it with cauliflower, tofu, and any meat analogues you'd like. For sweets, you can replace eggs with yogurt or heavy cream whereas flour can be non-gluten. You absolutely can replace other gluten-containing ingredients with gluten-free alternatives, and replace nuts with crushed dried fruits or other ingredient with a similar texture.

Links to recipes will be in my Sources.

ANTIPASTO & MAIN COURSES

Rotolini di speck e fichi - Speck and fig rolls

Lonza di maiale in salsa di noci - Pork in walnut sauce Carré di maiale alle mele - Pork with apples Honey Garlic Pork Tenderloin

DESSERTS & BREAD

Struffoli - Honey Balls Noci Dolci - Sweet filled walnuts Crostata di mele - Apple crust cake Buccellati - Sicilian sweet fig pastry

Lievito madre or pasta madre - Classic Italian sourdough Libum or Focaccia al Formaggio - Cheese focaccia Focaccia morbida - Soft focaccia

Sources are in my pinned.

#𓆩𝕍𓆪 ˣ 𝐅𝖊𝖗𝖎𝖆 #hellenism #helpol #theoi #hellenic polytheism #roman polytheism #religio romana #roman festival #witchblr

[apeekintothepantry]

My (reposted) inaugural tumblr version of my old blog features Violet Fielding, my custom American Girl character from 1918 Boston. Violet is the youngest of three kids and is trying to find ways to do her part during World War I, and then again during the Spanish Flu epidemic.

World War I food perfectly combines the worst parts of wartime food and early 20th century food: it's often incredibly bland, and you're also working with wartime restrictions or guidance. Because the US was only involved in the war for 18 months, the government never instituted rationing, but the Food Administration still made a huge effort to get the public on board with conserving food with slogans like “FOOD IS FUEL FOR FIGHTERS. Do not waste it. Save WHEAT, MEAT, SUGARS AND FATS. Send more to our Soldiers, Sailors and Allies.”

Tons of booklets and other materials were produced encouraging Americans to conserve different ingredients needed by the military. Non-government publishers hopped on the bandwagon too.These sandwiches were made with a fruit and peanut butter spread included in "Everyday Foods in War Time" by Mary Swartz Rose. Published in 1917, it includes a forward explaining that the book is meant for the housewife seeking guidance on adjusting her mean plans to this unprecedented time. Every chapter includes a forward with advice on how to ensure your family is getting the proper nutrients while adjusting your shopping list to meet wartime conditions.

Here's the recipe:

Fruit and Peanut Butter (for Sandwiches)

Dates, ¼ cup

Figs, ¼ cup

Peanut butter, ½ cup

Salt, ½ teaspoon

Lemon juice, 1½ tablespoons

Raisins, ¼ cup

Corn syrup (light), 2 tablespoons

Wash figs, raisins, and dates, and put through food chopper. Add salt, peanut butter, lemon juice, and corn syrup, and mix well.

I picked this out because I wanted an excuse to break out our new food processor, and also because it seemed like something that would be up Violet's alley as a filling for sandwiches she could take to school, enjoy as a snack, or serve with tea. It made an extremely sticky, thick, almost moldable vs. spreadable filling, and you'll probably not be shocked to hear that it was pretty sweet and basically just a blended PB&J, so therefore very tasty. It didn't make a ton of filling - I'd say you'd probably get eight or so small tea sandwiches, and four bigger lunch sandwiches, if you don't cut the bread in half. But it's also easy enough to double or triple the recipe if you need more. I'd definitely make it again, although I'd maybe like to experiment with reducing the sugar content.

#agblr #american girl dolls #american girl doll #ag dolls #ag doll #dollblr #american girl oc

[dearest-painter]

I have no father (PT.2) male reader

TW/CW:Yandere behavior, unhealthy behavior,unhealthy relationship, abusive relationship,abusive behavior,Age gap??? I’m not sure who’s yandere yet except for some people so please request some,neglect,reader is dating Venom and posses Venom you know how Eddie posses venom? That type of posses,hate to Tony stark aka Reader’s dad,mentions of hickeys,mentions of scars not specified but they are from battles,BAD SPELLING!!,cussing,reader is basically Eddie Brock just the son of Tony,heavy Venom x Reader/Eddie vibes. If I forgot any please inform me

Authors note:Peter is 18 while Reader is in his 20s just because I believe that’s how old you need to be to have your own apartment and for no other purposes,I do not do smut/lemons. Plus He/Him pronouns are being used for reader

Keys:H/t = hair type,h/c = hair color,h/l = hair length,e/c = eye color,s/c = skin color I swear I’m not trying to be rude it just so that you have free range of your looks!!!

Part 1

Huffing as you walked outside letting the city’s cold air hit your body that is exposed calms you down a bit. Your so called dad pissed you off so much saying you had no permission to marry someone you love! You didn’t know where you where going but your body was on autopilot which you never realized. Is Y/N okay? You softly smiled at your husbands voice which calms you down yes love,I’m okay just need to be away from that DAMN bastard he knew you were pissed as hell so he didn’t talk anymore. You kept taking in deep breaths of the cold air which soothed you.

Opening your eyes finally you saw you were on top of a roof which made you worried as you felt your breath hitched but Venom helped you calm down. We are safe Y/N,it is wheat we first met you smiled remember that fated day you met Venom,how cold you ever forget the day you met your husband? Closing your eyes you went back to that dated day of meeting venom.

“FUCK YOU! YOU’LL NEVER HEAR FROM ME AGAIN!” “Y/N STARK GET OVER HERE NOW!” Running as fast as you could. You finally ran away from your father,Tony stark the man who neglected you and made the world pity you. You hated that,people pitying you. You didn’t need pity! No you needed a safe secure family unlike your current one. It was raining heavily just like in those stupid cliché romance movies you saw your mother watched. You loved your mother deeply truly as she had given you all the love your father never could as she was both mom and dad in your eyes and she’ll be the only family member to know where you are.

She had made sure you had no trackers on you at all before you ran away. She found you packing stuff to leave,instead of stopping you she helped you as she knew that your mental and physical health matters more then where you stay. You were in front of a church so going in quickly you panted as you sat in front of where the priest would give his preaches you believe. Soon you felt something go in your mouth causing you to cough ver hard.

“FUCKING HELL!” Soon you saw some weird ass thing sprout from your shoulder. “Hello Y/N” “…alien?” “Yes…you do not seem phased by us” “how can I when my dad puts fighting alien’s instead of raising his son but what are you?” “A symbiot” Nodding your head you took out something to eat but the thing got to it first. “Shit you hungry” “Yesss” “what do I call you as you already now my name?” “We are Venom!” Nodding your head you yawn so you started to set up for the night.

“What are you doing?” “Getting sleep as I’ll need to get a job early in the morning” Venom nodded before going into your body which made you shiver. Laying in your sleeping bag you heard Venom mumbling which helped you sleep some how.

“Y/N” snapping out of your thoughts you saw your husband’s face in front of you. “Yes love?” “We are hungry” “of course,how about I cook tonight?” “YES! WE LOVE YOUR COOKING!” Chuckling you let your husband take control and make his body so you two could get home. You enjoyed the area as you finally got away from your point of view. Venom was thinking of was to show you were his without you knowing which was a bit hard but he knows what to do.

#yandere #please don’t do this #obession #unhealthy #platonic yandere #yandere platonic #yandere romance #x male reader #male reader #yandere x male reader #yandere marvel #yandere marvel x reader #yandere marvel x male reader #I have no father series

[fioreofthemarch]

Finding Her - Chapter 2

Link makes notes, takes photos and keeps time on his quest across Hyrule, in the hopes of finding Zelda and staying sane until does.     [ Previous | Next | First | AO3 ]

Log date 18:00. 5th month 17th day 104AC Location: Unknown, please upload SkyView data. Weather: Mild. Clouds clearing.

Can’t stop flexing my sword hand. Another thing gone — this time the Master Sword. There was a shining light, just outside the Temple of Time, and it seemed like the Sword wanted to go. So I let it go.

Still feel stripped bare without it, without them both. Am I a guy with a magic hand attached or a magic hand with a guy hanging off of it?

On solid ground now at least. Cooking up herbed chicken and mushroom stew in these village ruins I found. With some wheat, could have made pie, then maybe some honey apples, and roasted tree nuts—

Getting distracted. Just glad to be home. Zelda’s voice called out from that research camp that Dr. Purah set up. Lookout something? Heading over at first light tomorrow. Sleep, search, eat, repeat.

A photograph from below of Great Sky Island, hovering high in the distance.

Caption: Please don’t fall

---

Log date: 05:00. 5th month, 20th day 104AC Location: Lookout Landing Emergency Shelter Weather: Cool. Sunny weather forecast.

Where to start. Didn’t even have time to do one of these yesterday or the day before. Got back to this bed and passed out. It’s still early, someone is snoring in the bed just over from this one. (Atmus? He mumbles about his son in his sleep). Got time to write before sun up.

In summary: No one here has seen Zelda. Except, some of us did. At the Castle. Hylia help us — the Castle. It’s not looking good. Zelda’s gonna be so mad, she spent ages planning the refurbishments for it.

But she was there. Just for a second. Near the First Gatehouse. Went there with Hoz — good guy, loud voice. Zelda was standing on those floating rocks up above and then she just… I don’t know. The way the stars go out just before sun up, twinkling and shining and then, nothing.

Didn’t she see us? (see me…?)

Anyway. We came back here, rested, rice balls for dinner, and the next morning they … launched me into the sky. Can’t sum it up any other way. (Dr. Purah scares me a little) But, got my paraglider back. Now a new generation of Sheikah SkyView Towers peppers the landscape, waiting to send a skydiving-certified Hylian high into the air.

Hero of Hyrule? Legendary Swordsman? Appointed Knight? Yeah, along with every other job you might need.

Shouldn’t complain. It was fun. Josha asked me to check out one of the nearby Chasms with Robbie today. More fun? We’ll see.

Photograph taken of Central Hyrule from high in the air, a floating Zonai archipelago visible in the foreground.

Caption: Contact Link of Hateno Village for all your land survey needs

---

Log date: 14:00. 5th month, 20th day 104AC Location: !! ERROR ERROR ERROR !! Weather: !! ERROR ERROR ERROR !!

A blurry, hastily taken photograph of a large statue located in the Depths underneath Hyrule, a gloom aerocuda advancing on the camera

Caption (applied via voice commands): no don’t open the camera i just need to get out of no no stop why does this thing even have voice commands open the map just open the damn

---

Log date: 20:00 5th month, 21st day 104AC Location: Lookout Landing, Research Lab Weather: Mild. Rain clearing

Zelda — did you know about the Depths? Because if not, you’re never gonna believe what’s down there. The caverns below the castle were just the start.

They’re calling all this the Upheaval. Seems about right. Everything has changed; a blizzard in Hebra, gloom over Eldin, mud in Lanayru and who knows what in Gerudo. Monsters and Yiga and Chasms all over the place.

There are so many people here at Lookout Landing ready to fight and do their part. Now it’s my turn.

Do you remember what you said, after we defeated Ganon? Went something like — the old Hyrule may be lost, but it’s the people of today that will rebuild, and I look forward to meeting them all.

Well they’re here, Zelda. So where are you? We need you. I…

Anyway. Starting with Hebra. See you there?

A photograph of a soft brown mare, saddled and ready for travel. Link is sitting in the saddle, smiling at the camera. The immediate next photo is a self-portrait taken by a Hylian Guard, Scorpis, the camera too-close to his face as he tries to snap a picture of himself and Link, who is waving to the camera from his horse.

Caption: Setting off. Hope to be back soon.

#totk #zelink #tears of the kingdom #totk spoilers #loz #tloz fanfiction #totk fanfiction

[alpaca-clouds]

Bread around the world

Let me be a bit cliché German today. Let me talk about bread. Because we Germans are fucking obsessed with bread, as it is so often parodied by folks from other countries. And yes, this is true. The rest of the world does not understand why sour dough is so much better than this horrible bland white bread you guys eat!

*coughs*

But... Did you know that bread is a thing that shows up throughout so many cultures and throughout human history in so many different forms?

But for that we gotta talk a moment about what even is bread. Because some folks do define it as something that needs yeast and some sort of corn within the European sense of the word.

A more general definition, though, is that bread is a food created by mixing some sort of flour with a liquid and then cooking this mixture until firm.

Which is what I will go by here. So... let me talk bread.

What little German pride I have asks me to start this off with sourdough bread. Which since the pandemic started a lot of people have learned to make. Instead of using some poor form of yeast, the yeast is won by leaving a very liquid mixture of flour and water (and at times malt) out in the open for a couple of days, so that yeast from the air can settle in the mixture. This mix is then added to more flour and water and kneaded, rested, then kneaded again, to develop it texture. It is then baked as a loaf.

Now, this way of making bread dates back forever. Because we have found old sourdough bread that is almost 6000 years old. It was probably white spread across the ancient world.

The probably most German version of sourdough bread is pumpernickel, which has been made with a very coarse rye flour. In fact the city I live in is quite famous for the pumpernickel bread here.

Funnily enough, pumpernickel was originally the bread of the poor and those, who were doing religious penance, because while it is super healthy, it is a) very cheap to make (not that you would know looking at the prices it is sold by today) and b) not that tasty, as it just has a very, very strong and rather bitter flavour.

But in the middle ages rye was the cheapest kind of corn around. So... pumpernickel was the thing they made.

Borodinsky is another rye bread - this one from Russia. Again, rye was for the longest time the cheapest kind of corn over here, so it was most often used in baking bread. The big difference to pumpernickel is, that in borodinsky the rye flour is a lot finer and the bread gets sweatened with malt, so that it does not taste quite as strongly and bitter, as the pumpernickel does.

Funnily enough the Turkish Bazlama flatbread traditionally also is a sourdough bread, as the same process was used as leavening for the bread in this case. If you have ever eaten bazlama, you will know that even though it is a flat bread it is relatively fluffy on the inside. Which comes from the sourdough levening.

Now, funnily enough: The French often do not have this big thing with sourdough, even though they, too, are quite famous for their breads. But ever since we humans figured out how to isolate yeast, the French basically went like: "Well, if we use pure yeast, the result will be a lot more predictable." Because sourdough has this aspect that it will taste a little different depending on where you created it - at times even dependent on the time of year.

So, baguette is a yeasted bread and it uses fine, white wheat flour, which is a lot nicer in taste than rye.

Now, Japan is of course not a country with a long bread tradition. Mostly because rice usually does not make for a good flour for bread and the like. But ever since bread came over and became popular, they have come up with a few of their own creations. Shokupan - milk bread - is probably the most well known example of this. This, too, is a wheat and yeast bread, but it also uses milk instead of water and is very enriched with all sorts of things, so that it is softer and also a lot sweeter than other breads.

Naan is a bread most probably know from the Indian cuisine, but it is in fact another super old kind of bread as it originates in Mesopotamia. As such it was originally also made as a sourdough, those these days it is often done just with normal yeast as leavening. And it is spread fairly far within the Arabian subcontinent and the Indian subcontinent. The interesting thing is, that it is a flatbread, but it is usually completely oven baked.

Chipati is an unlevened flat bread that is quite common in eastern Africa. It is usually really thin and is served as a side dish to all sorts of soups and stews, often used to carry those with people dipping the bread in the soup/stew or putting stew onto the bread.

And while we are on the topic of unlevened flat breads: Tortillas are among those, too. They are kinda interesting in so far that, while most tortillas sold these days are wheat based, there is a version around made from maize, too.

But yeah, usually most breads are made with wheat or rye or maybe spelt, because breads... just turn out best, when they have gluten, as gluten helps to develop those fluffy textures we associate with bread. Which is why bread tends to be most common within areas, where they had some access to gluten rich corn. xD

#food history #history #food #bread #cw food #bread around the world

[lifeofresulullah]

The Life of The Prophet Muhammad(pbuh): Before His Birth, His Birth and His Childhood

The Famous Grandfathers of the Prophet

Undoubtedly, we do not have much knowledge on all the ancestors who carried the Master of the Universe’s light as a Divine trust on their foreheads. The ancestors about whom we have the most knowledge are the ones who are closest in time. Here we will take a short glance at their lives and personalities.

Qusai

Qusai, the fourth grandfatherof the Holy Prophet and whose real name was Zayd, was a very important figure. He had only one male sibling by the name of Zuhra.

From these two siblings, Qusai was granted the honor of bearing the noor that came down from Hazrat Adam. From childhood, Qusai garnered much attention for his talents and grew up to be one of the leading figures of Mecca. In a short time, he gained much reliability amongst the people of Mecca for his fair decisions as well as his skills in governance and administration. For this reason, the governance of Mecca was given to him.  He divided Mecca into districts for the first time. He situated every tribe into the district that he allocated for them. The most important decisions of Mecca were discussed and decided in his home.  Important tasks such as safeguarding the Ka’aba, providing water for and hosting the pilgrims of Hajj, erecting the flag at times of war, and governing the Meccan assembly, were entrusted in him. The first house that was across from the Ka’aba and whose door faced the Ka’aba was specially constructed for Qusai. This house was a parliament, like a type of governmental building or the state of the Meccan city, where all sorts of works and issues were discussed. Historically, Qusai’s residency was known as “Daru’n-Nadwa” and it found fame with this name. It was conserved until half a century after the Hijra (migration).

Qusai was loved and respected by everyone without exception. The noor belonging to the Master of the Universe that he carried on his forehead, made him beloved to and the bosom friend of the Meccan people.

In accordance with the custom, Qusay handed over the role of the family chieftain to his oldest son, Abduddar when he got old and said, “My Beloved son, I appoint you as the chief of this tribe”.

However, Abduddar did not possess the skills to undertake such a great duty. Throughout his life he was unable to fill his father’s place because the noor of the Patron of the Universe was not shining on his forehead, but was on his younger brother’s, Abd Manaf who had four sons: Hashim, Abdusshams, Muttalib, and Nawfal.

Hashim

Hashim is the grandfather of the Holy Prophet from the second generation.

Hashim was a tradesman; he was one of the notables of Mecca’s gentry. As the birth date of the Holy Prophet was nearing, the noor of the Holy Prophet on his forehead was shining even brighter. In addition, he had eminent virtues.

He was extremely generous. During a year of drought, no bread could be found. He had snow-white bread made from the pure wheat he brought from Damascus, cut several camels and sheep, and offered a huge feast composed of bread, meat, gravy, and broth to the whole of Meccan people.

Because Hashim was of high moral character, aptitude, was wise, generous, virtuous, was loved and respected by everyone, and had a noble personality, his name became the title for his family and posterity. For this reason, they termed this great lineage that includes our master of the Universe as the “Hashemites”.

Hashim had four sons: Shaiba (Abdulmuttalib), Asad, Abu Sayfi, and Nadla.

Hashim’s progeny continued from his sons Shaiba and Asad. Shaiba is the Holy Prophet’s grandfather from the first generation whereas Asad is the uncle of Hazrati Ali’s mother, Fatimah.

However, when Hunain, who came from Asad’s progeny, did not have any descendants; every Hashemite was descended from Abdulmuttalib’s branch, proliferated, and spread across the Earth.

Shaiba (Abdulmuttalib)

Shaiba is the Holy Prophet’s grandfather from the first generation. Since he was born with white hair, the name “Shaiba” was given to him; he gained fame with his nickname, Abdulmuttalib and was mentioned more by this name.

The story of how he was given this nickname:

Shaiba stayed with his maternal uncles in Medina during his childhood. One day he and his neighborhood friends were throwing arrows with the other children in a public square in Medina. Amongst all the children, he was easily distinguished by the noor belonging to the Master of the Universe that shone on his forehead. There, a crowd of grownups gathered to watch the children compete.

It was Shaiba’s turn to throw an arrow. He placed the arrow in the bow and stretched the bow in a confident manner. For a moment, he stopped breathing and unleashed the bow. The arrow that sprung from the bow hit its exact aim. When everyone looked at him with amazement, he brought the following words to his tongue through the happiness and excitement that he felt with this success:

“I am Hashim’s son. I am Sir Betha’s son. Of course my arrow will find its target”.

The adults that came to watch heard Shaiba’s commendatory words. One of Harith bin Abd-Manaf sons came close to him and learnt that he was Hashim’s sons by cross-examining. On his return to Mecca, this man explained the situation to Muttalib and remarked that it was not right for such a talented and intelligent child to be left in a foreign province.

Upon hearing this news, Muttalib immediately went to Medina and brought Shaiba to Mecca. As Muttalib was arriving to Mecca with Shaiba on the back of his saddle, they asked:

“Who is this child?”

Muttalib was afraid that this child would be affected with the evil eye so the words “my slave” came out of his mouth.

When he arrived home, his wife, Khadija, asked the same question. Once more, the answer was “my slave”.

The next day Shaiba began to roam the streets of Mecca with the new and beautiful clothes that his uncle bought for him. Everyone became curious about his identity and began to ask questions. Those who knew answered, “Abdulmuttalib” (Abdulmuttalib’s slave).

Despite his identity being later revealed, his nickname remained “Abdul-Muttalib” from that day on.

#allah #god #islam #muslim #quran #revert #convert #convert islam #revert islam #reverthelp #revert help #revert help team #help #islamhelp #converthelp #prayer #salah #muslimah #reminde #pray #dua #hijab #religion #mohammad #new muslim #new revert #new convert #how to convert to islam #convert to islam #welcome to islam

[areiton]

two nights before - stevetony

Read on AO3 

“I love you,” Steve says. 

~*~

The words are quiet, but in the near silence of the loft--it echoes and shatters everything he thought he knew. 

~*~ 

He’s having a bachelor’s party--a traditional one, with strippers and Vegas, and too much booze. Ty insisted and Rhodey intervened, and Tony caved. 

This though--this was what he wanted. 

“You need a break,” Steve says, smiling at him almost shyly. 

This is what he’s wanted since the entire chaos of the wedding began. The quiet of the loft they shared, when he was broke and building SI back into something after Stane’s embezzlement and treachery was revealed, when Steve still painted in the park for rent money, when they were both fighting for every goddamn thing but they always circled back to each other. 

This is what he wanted--the quiet loft, the greasy takeout from Chen’s down the block, Steve’s warmth at his side as they watch old episodes of Star Trek. 

It’s everything he didn’t let himself ask for, everything Steve knew to give him. 

~*~ 

Steve is his best man. 

Rhodey is giving him away. 

They fought over it and Tony let them, refused to pick between them, only knew he couldn’t possible walk down the aisle to marry Ty if they weren’t there, and that--

That settled them both, and they took their roles with grace. 

Neither of them mentioned their reservations about Ty. 

Neither of them mentioned the way sometimes Tony would cry, after a date, a bone deep sadness that drove him to their beds, shivering until they cuddled him close and chased away the cold. 

Neither of them said anything--

~*~ 

Except for once, when Rhodey looked at Steve at Tony’s engagement party, the ring heavy and bright on his finger, and sadness matching the same gleam in Steve’s eyes. 

“Are you sure, peacock?” Rhodey asked, once, his gaze gentle, his fingers looped around Tony’s wrist, and when Tony looked away, it wasn’t to look at Ty. 

Still. 

He swallowed his champagne. “Yeah, honeybear. I’m sure.” 

~*~ 

“I love you,” Steve says, and the world stops. 

~*~ 

He’s getting married in forty eight hours. He’s got a dirty text from Ty waiting on his phone, something he’s been ignoring for hours because Steve is at his side, and his head is so quiet, his thought so molasses slow, that he almost doesn’t understand those three little words. 

Then he looks at Steve. 

~*~ 

“I love you,” Steve says, and the world stops. “You need to know that, before Saturday.” 

~*~ 

He fell in love with Steve the first week they live together, when all he knows is that Steve is paint-stained fingers and a bloody nose on Friday nights, coffee and bagels in the kitchen, and chicken scratch scrawled grocery lists. 

He fell in love with Steve when Steve grinned at him, bashful boy sweet and paid for the pizza, instead of expect a Stark to do it, when Steve let him shout about science while they watch Myth Busters, when Steve falls asleep on his shoulder, and then--

He never quite stopped. 

He only knew that Steve was sweet, was good , was dirty curses and a church boy blush, helped kittens in trees and baked cookies for the little girl in the loft upstairs when she has a bake sale, and gets into bar fights like he has a goddamn quota to meet, and--

Steve was always going to be good for him.

~*~ 

“I love you,” Steve says, and the world stops. “You need to know that, before Saturday.”  

He grins and shrugs. “It doesn’t change anything.” 

~*~ 

Tony met Ty when Steve was dating Sharon, the pretty, vicious girl he meets at a gallery opening. 

Tony met Ty when he was reeling after Stane’s trial finally ends, when he’s had a few too many drinks, when he’s aching with loneliness, when the world weighs a little too heavy. 

Tony met Ty and what he saw was--broad shoulders, wheat gold hair, flat blue eyes. 

It wasn’t Steve. 

But it was as close as he was ever going to get, and he took Ty home, let Ty fuck him in the tiny bed he almost never slept in, and when Ty called later that weekend for a date--Tony said yes. 

~*~ 

“I love you,” Steve says, and the world stops. “You need to know that, before Saturday.”  

He grins and shrugs. “It doesn’t change anything.” 

Tony stares at him, tears shining in his eyes. 

~*~ 

Ty proposes the morning before SI sits down with Vivastone. 

He proposes with a ring of white gold and enormous diamonds, and a proprietary hand on the back of Tony’s neck, and it feels like he’s claiming Tony and SI, and he hates it. 

He still says yes, and wonders, as Ty slides the ring on his finger, if now he’ll stop loving Steve. 

~*~ 

“I love you,” Steve says, and the world stops. “You need to know that, before Saturday.”  

He grins and shrugs. “It doesn’t change anything.” 

Tony stares at him, tears shining in his eyes. 

“Steve,” he breathes. “It changes everything.” 

~*~

He says I love you, forty eight hours before he’s supposed to marry another man, while the whole world feels wrong, except Steve pulling him into his lap, Steve’s hands reverent on his hips, Steve’s lips parting on a gasp under his. 

~*~ 

Two days before he’s supposed to get married, his best friend says “I love you.” 

#arei writes fic #my fic #stevetony #stevetony fic #hey look y'all #i do still post here