theelven-forest

[theelven-forest]

Chestnut Soup with Bacon and Chives

4 slices thick-cut bacon, diced (about 4 oz.)

1 Tbsp. unsalted butter

1 carrot, sliced

1 celery stalk, sliced

1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)

2 small shallots, roughly chopped (about ½ cup)

Kosher salt and freshly ground pepper

5 cups low-sodium chicken broth, plus more as needed

1 15-ounce jar whole roasted chestnuts

½ cup heavy cream

Crème fraîche, snipped chives, and grated nutmeg, for garnish

In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.

Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)

Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

[theelven-forest]

Iced Golden Tea

2 cups + 6 cups of water. (2 cups for steeping, 6 cups of cool water to add to your steeped concentrate) 

8 tsp. (or 2 heaping Tbsp.) of dried turmeric or 4 in. of fresh turmeric, thin sliced or chopped (including the skin is fine)

8 tsp. (or 2 heaping Tbsp.) of dried ginger or 4 in. of fresh ginger (or less if it’s the fatter ginger variety but it’s hard to go wrong), thin sliced or chopped (including the skin is fine)

1 tsp. ground black pepper

¼ -½ cup of honey

Add the turmeric, ginger, and pepper to a saucepan. Cover with two cups of water. Bring to a boil. Reduce the heat to a simmer for a few minutes. Turn off the heat. 

Cover your pan and allow it to steep for an hour or so or even overnight.

Add the honey in the heating stage to help it dissolve. If it is high-quality raw honey, allow the mixture to cool a bit before adding it.

Strain out the root. If you are using fresh root, you can save it and make more tea. If you are using powder, I recommend straining your mixture through cheesecloth or a tight-weave strainer just to remove some of the gritty powder. The texture of your drink will be far better.

You now have a concentrate. Cool it in your refrigerator and dilute it to taste. I would add an extra six cups of water to the mixture as the recipe calls for but you may want to add far more water for a lighter beverage.

[theelven-forest]

Autumn Punch

5 whole cloves

1 cinnamon stick

1 vanilla bean, split lengthwise

1 (64 oz) bottle apple-cranberry juice

4 medium purple and/or green plums pitted and sliced

1 pear, seeds removed and sliced

1 (750 ml) bottle Gewurztraminer or other fruity white wine

Ice cubes

Place cloves, cinnamon stick and vanilla bean in a large container with the apple-cranberry juice. Add plum and pear slices. Cover and chill for 4 to 24 hours.

Remove cloves (they float so they’re easy to find), cinnamon stick, and vanilla bean and discard. Stir in Gewurztraminer. Serve punch with sliced fruit over ice. Omit wine and serve just the juice or add soda water if you want a non-alcoholic version.

If desired, omit the ice and heat the juice mixture with the wine in a Dutch oven or slow cooker until hot.

[theelven-forest]

can i get a pink/orange/warm color themed stimboard for a giant otter? I love the feeling of swimmin around and yipping at all the pretty birds in my area but it's still too cold to swim 3:

Hope you enjoy!!!

#otherkin #therian #moodboard #aesthetic #stimboard #otterkin

[theelven-forest]

Can you do a moodboard for a misunderstood demonkin? (That is, my past life was misunderstood because I was a demon)

Hope you enjoy!

#otherkin #therian #moodboard #aesthetic #demonkin #angelkin

[theelven-forest]

pls tag me, but could I get a terra fae (no wings) moodboard? I am the earth and the earth is me sort of thing?

Hope you enjoy!

#otherkin #therian #moodboard #aesthetic #elfkin #faekin #terrafae

[theelven-forest]

hey can i get a troodon paleotherian moodboard? as for colours, my feathers are brown, white and black ^^

Sorry about that wait!

#otherkin #therian #moodboard #aesthetic #dinosaurkin #paleotherian

[theelven-forest]

How am I to deal with all these memories, all these feelings, shifts both phantom and psychological, the likes, the hates, the urges to do hobbies i no longer can so?

How am I to deal with handfuls of lives stuffed to the brim into one body? How am I to live feeling torn apart longing for any of the places better than this one that I once called home?

Im hanging by a thread trying to manage eons of sorrows, loves, neglect, hatred, trauma, and emotions into one lifetime. Im at my tipping point, how am I to hang on any longer when even just one memory of one life I’ve lived brings me to tears. I cannot cope with this heartache much longer all I wish is to return home, to any of my homes but this one.

I do not wish this sorrow upon anyone. I feel for you, my friends and kin, if you do and know there are more out there dealing with sorrows much like your own.

#otherkin #therian #elfkin #faekin #elvenkin #wingedkin #kin rant #kin vent #kin memories #fallen angel kin #demonkin #angelkin #dragonkin #fictionkin

[theelven-forest]

Apricot Coconut Prosecco Punch

¼ cup apricot puree

2 scoops coconut sorbet

12 oz. chilled prosecco

apricot puree, makes 2 cups

4 apricots pitted and chopped

1½ cups water

½ cup sugar

pinch of salt

For the Apricot Puree: In a small pan, add the apricot, water, sugar and salt. Cook for 3-5 minutes until thickened. Add to the jar of a blender and puree until smooth. Chill.

Spoon 2 tablespoons of apricot puree into the bottom of each of two cocktail glasses 

Add one scoop of coconut sorbet to each glass.

Top with prosecco and serve immediately.

[theelven-forest]

Gorgeous Grapefruit Margarita

2 oz. tequila

2 oz. grapefruit

1 oz. lime juice

½ oz. triple sec

½ oz. agave

kosher salt for rim

lime wedge

garnish- grapefruit slice/lime slice

Add tequila, grapefruit juice, lime juice, triple sec and agave into a shaker with ice. Shake.

Take lime wedge and run around lip of glass. Place salt on plate and swirl the cup lip in the salt.

Add ice to glass. Strain cocktail shaker into glass. Garnish with grapefruit.

[theelven-forest]

Gin and Jam

2 oz. gin

1 oz. lemon juice

½ oz. simple syrup

1 tsp. raspberry jam

spoonful of jam for garnish

Add the gin, lemon juice, simple syrup, and jam to your mixing glass.

Add ice and shake for 10 seconds.

Strain into a double old fashioned glass over crushed ice.

Top with a spoonful of jam, and stir it in while you sip.

[theelven-forest]

i don’t want to be human at all.

i don’t want to think like a human being. that’s perhaps even more important to me than not appearing human - but not by much, i don’t think. i suppose i’m not sure how humans think. i have no basis for comparison; i can’t open a human’s skull by its hinges and know how a human thinks. i just know i don’t want it. i don’t. i never wanted this.

i don’t want to look like a human. i want to be humanoid, yes. in that way i have a privilege many in this community do not. yes, i want two arms and two legs and two eyes and fingers and toes. but this body is so soft and weak and harmless-looking.

where are my teeth, my glistening fangs? why does no one avert my gaze and hurry away when they see me walking down the street with my headphones blasting? why do they smile when they see me and shake my hand like they’re not shaking hands with the devil?

i don’t want to pretend to be human all the rest of my days. i’m sick of it. i don’t want to do it anymore.

i’m so tired.

[theelven-forest]

Strawberry Soup

2 cups vanilla yogurt (dairy free if needed)

½ cup orange juice

2 lbs fresh strawberries, halved (8 cups)

½ cups sugar

fresh mint leaves, optional

In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

[theelven-forest]

French Lemon Poppy Cake

2 lemons

150g (1¼ cups) flour

80g (about ⅓ cup)  brown sugar

3 eggs

100g (7 Tbsp.) of butter

3 Tbsp. of poppy seeds

In a saucepan, gently melt the butter.

In a salad bowl, blanch the egg yolks and the sugar.

Add a little flour and a little melted butter alternately, until all the ingredients are used up.

Add the juice of 2 lemons and the zest of a finely grated lemon, as well as the poppy seeds.

Preheat the oven to 160°C (320F).

Beat the egg whites until stiff. Gently fold them into the lemon mixture.

Pour into a previously buttered cake tin.

Bake 40 to 50 minutes, depending on the oven.

[theelven-forest]

Strawberries & Cream Scones

8 medium strawberries, quartered

2 cups unbleached all-purpose flour

1 Tbsp. baking powder

3 Tbsp. white granulated sugar

½ tsp. fine sea salt

5 Tbsp. unsalted butter, cold

1 cup heavy cream

Preheat oven to 200 degrees F. Place strawberries on a lined baking sheet. Transfer the baking sheet to the oven and bake for 45 minutes, until strawberries are slightly de-hydrated. Set aside to cool.

Adjust oven rack to middle position and turn oven up to 425 degrees F.

Place flour, baking powder, sugar, and salt in large bowl. Whisk together until thoroughly combined.

Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in strawberries. Pour in the heavy cream and mix until the dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to a slightly floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the latter and ended up with 8 round scones. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of water together and brush the tops’ of the scones with the egg wash.

Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter.

[theelven-forest]

I have had 3 breakdowns this week, all bc of how bad im missing the fae realm. I just wanna go home.

#otherkin #therian #elfkin #faekin #elvenkin #faeriekin #fairykin

[theelven-forest]

house decor for : aziraphale (good omens) with items for a dorm including posters, and things with snakes, wings, angels and books

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