#Crumble Ginger Ice Cream

[menubot]

Only $10.00 for Caramelized Pineapple & Spiced Cake, Macadamia Nut, Crumble Ginger Ice Cream at Four Seasons Hotel? Bargain! http://menus.nypl.org/menus/26812

[chosenxbyxetro]

Crisps and Crumbles - Homemade Strawberry Crumble This homemade strawberry crumble is made with crunchy walnuts and oats, and the addition of balsamic vinegar perfectly complements the sweet strawberries.

[jadeshifting]

— DINNER IN THE GREAT HALL

˚　　　　✦　　　.　　. 　 ˚　.　　　　　 . ✦　　　 　˚　　　　 . ★⋆. ࿐࿔

every evening at Hogwarts, the sturdy tables of the Great Hall nearly buckle under the weight of the feast laden on it

★⋆. ࿐࿔ MAIN COURSES

— ROAST LAMB (seasoned with rosemary and garlic, served with mint sauce)

— BEEF WELLINGTON (tender beef wrapped in flaky pastry)

— HONEY-GLAZED HAM (with spiced apple chutney)

— CHICKEN CASSEROLE (creamy sauce with mushrooms and herbs)

— FISH & CHIPS (served with tartar sauce and lemon wedges)

— VEGETABLE STIR-FRY (tossed in a ginger-soy glaze over jasmine rice)

— MUSHROOM RISOTTO (rich and creamy with Parmesan)

★⋆. ࿐࿔ SIDES

— MASHED POTATOES (with butter, cream and gravy)

— roasted ROOT VEGETABLES (seasoned with thyme)

— steamed GREEN BEANS (with slivered almonds)

— CORN ON THE COB (with melted herb butter)

— GARLIC BREAD (warm and crispy)

— savory STUFFING (seasoned with sage and onions)

★⋆. ࿐࿔ SOUPS

— FRENCH ONION SOUP (topped with melted cheese and croutons)

— LEEK & POTATO SOUP (hearty and smooth)

★⋆. ࿐࿔ SALADS

— CAPRESE SALAD (tomatoes, mozzarella, basil, and balsamic glaze)

— ROASTED BEET & ARUGULA SALAD (with walnuts and feta)

— CUCUMBER & DILL SALAD (light and refreshing)

★⋆. ࿐࿔ DESSERTS

— STICKY TOFFEE PUDDING (with warm caramel sauce)

— BLACKBERRY CRUMBLE (served with clotted cream)

— CHOCOLATE GATEAU CAKE (rich and layered with ganache)

— PUMPKIN CHEESECAKE (spiced and creamy)

— LEMON TART (with a crisp, buttery crust)

— assorted ICE CREAMS (vanilla, chocolate, raspberry, and more)

★⋆. ࿐࿔ DRINKS

— PUMPKIN JUICE (lightly spiced)

— BUTTERBEER

— GINGER TEA & CHAMOMILE INFUSION

— MULLED CIDER (warm and spiced)

— FRUIT CORDIALS (raspberry, elderflower, blackcurrant)

•❅───✧❅✦❅✧──❅•

[featherlesswings]

I just realized there are probably lots of you out there who don’t know how to cook, or struggle with “there’s nothing to eat” idling. And especially with finding enough food to eat for what little money you have, in these trying times.

Pending the expected price gouging from the new regime here in the US, here are some suggestions.

Cabbage! It’s cheap, for a LOT of food. Usually under $1 per pound where I live.

Eggs, depending what’s Going On Outside 🙃

Avocados are pretty inexpensive, and you can get 2 servings out of each one. They’re roughly $1 each here. If you have ramen, throw 1/4 to 1/4 an avocado on top of each serving, to make it more of a meal.

Rice is your best friend. You can add it to a lot of things to make more food. Honestly, a can of black beans, seasoning, and some rice, mashed together, makes great veggie burgers.

A small bag of flour, even if you don’t know how to bake. If you have grease left from cooking meat, you can make gravy. Broth or boullion + water, or milk is the only other thing you need.

If you don’t already drink tea, you can get a box of 20 tea bags of whatever flavor interests you, for not very much, and make a cup whenever you want something different to drink. Floral herbals are especially tasty even without sweetener. You can add ice, if you want something cold.

Tofu tends to be cheaper than meat, nowadays, at least where I live. There are lots of great recipes for flavoring and cooking it in ways that are yummy. You don’t have to be vegan to eat it, it’s just a nice, healthy protein in general. Throw some cheese on your tofu, I don’t care.

Check your local “International” section, because some things could be cheaper than the kind aimed at locals. For me, a lot of the stuff in the Hispanic food section is like half the price of the “white people kind.” I just recently learned how to make Sopa de Fideo, without knowing what it was until I saw the pasta cost $.50, and looked up recipes. It’s delicious and incredibly cheap for a LOT of food.

In a pinch, you can make soup out of almost whatever you have left in your space. My grocery money is a day late today, so I made “scrap soup” out of the last bit of cabbage, some minced carrots, leftover chili ramen seasoning, peanut butter, and the last handful cheap dried gnocchi I had left from last week.

Cheap Lazy Vegan and FitGreenMind on YouTube both have great inexpensive recipes. Also the podcast Eating While Broke, while not usually focused on the recipes, always has one or two “this is what I ate when I was poor” recipes, which they cook and then eat together. I’ve found some interesting ideas from that show!

Here are some recipes I’ve thrown together and liked lately:

*Fraggle snack*

Cucumber

Radishes

Mayonnaise

Worcestershire

Lime juice

Cilantro, chopped

Ramen flavor packet

Uncooked ramen, crushed

Use vegetable peeler or mandolin to slice cucumber & radishes. Mix together mayo, Worcestershire sauce, lime juice, & cilantro, and a teaspoon of ramen seasoning, toss with vegetables. Top with crushed ramen.

*Version 2* :

Packet tuna

Maybe a teaspoon of anchovy paste

1-2 Tablespoons mayo

Lime juice

Nutritional yeast

Half avocado

6-8 inch cucumber

2 radishes

A handful of walnuts

5-8 saltine crackers

Mix tuna, mayo, lime juice, anchovy paste, and a sprinkle of nutritional yeast to taste in a bowl. Use a vegetable peeler or mandolin to slice cucumber and radishes, add to tuna mix. Cut avocado into cubes, add to bowl, stir intil combined. Chop or crumble walnuts and crackers on top.

*Crab salad*

2-3 green onions, chopped

2-3 radishes, diced or slivered

1 carrot, shredded

Snack pack of imitation crab

Half an avocado, diced

1 tablespoon kewpie mayo

2 tablespoons chive & onion cream cheese

A dash or two of Worcestershire

Cooked white rice

*Faux Congee*

1/2 - 1 c day old cooked rice

2 c water

1 1/2 teaspoon chicken Better than Boullion

Pepper, paprika, onion powder, parsley, powdered ginger : to taste

2 T sweet onion, minced

2-3 T shredded leftover chicken

One egg

Half an avocado (topping)

Heat water to boiling in a small to medium pot. Stir in boullion until combined, then add rice and break up with spoon. Season to taste, add onions, and cook until onions are cooked and broth is thickened/rice have swelled and split. Add shredded chicken, return to boil, and crack in raw egg. Cover, wait until top of egg turns white, remove from heat. Serve with avocado on top.

Alternatively, you could toss in minced or shredded carrots at the same stage as the onion, or replace the chicken with protein of choice.

*Potato soup*

2 cups water per person (or broth)

1 cube boullion per cup water (omit if using broth)

1 large potato per person

1 large carrot per person

1/8 vidalia onion per person

1 T butter per person

1/4 c milk per person

1/4 c ham per person

1-2 slices bacon, cooked & crumbled, per person

1/4 c peas per person

2-3 bay leaves

Dried parsley

S&p to taste

Bring water to boil in an appropriate sized pot, add bouillon cubes, carrots, & onions. Simmer for 10-15 minutes, add potato, butter, & seasonings. Continue to simmer until potatoes & carrots are tender, add preferred meat, peas, & milk. Simmer 5 minutes more, serve.

[disneywishrewrite]

Disney Munchings Scented - Wish Edition

Got inspired by @avaford2009

Asha - Black Forest Cake (Forest Fruit scented)

Star - Tropical Tee Cream (Mango and Orange scented)

King Magnifico - Icing Cookies (Berry scented) Rare

Queen Amaya - Blueberry Muffin (Blueberry scented)

Sabe Sabine - Birthday Surprise Cake (Birthday Cake scented) Special Edition

Bazeema - Cinnamon Rolls (Cinnamon scented) Rara

Dario - Matcha Monci (Green Tea scented)

Gabo - Strawberry Shortcake (Strawberry scented)

Safi - Gingerbread Cookies (Ginger scented)

Hal - Blackberry and Vanilla Milkshake (Berry scented)

Dahlia - Apple Crumble and Custard (Apple scented) Special Edition

Simon - Chocolate Mint Ice Cream (Chocolate Mint scented) Rara

Sakina - Black Forest Ghetto (Dark Chocolate Cherry scented) Rare

Valentino - Banana Split Sundae (Banana scented) Special Edition

[basu-shokikita]

Kloktober 2023 Day 14

Use a fall food or drink

It's not fall where I live so I had to research a little for this prompt! Today's combo is Toki and Pickles because I find their interactions really funny for some reason. Like you can really tell there's a big age gap between them. And they're two of my fave characters, so

Shoutout to @the-loveliest-lotus as well because I also got inspired by this Kloktober drabble! <3

Wiping the sweat off his forehead, Pickles looked proudly at his hard work. Five different drinks were lined neatly on the kitchen counter: Poison Apple Martini, the Grave Digger, the Black Widow Smash, Sleepy Hollow Cocktail and Nightmare on Bourbon Street. And yes, he had done them all himself. He could’ve asked for a Klokateer to prepare them but, eh, he knew better than anyone how he liked his drinks. The anticipation of getting them all ready would only make it more gratifying when he finally got to drink them, too. 

And now, he was about to enjoy the fruits of his hard labor. Raising the glass of Martini, he was about to make a toast to himself when Toki stormed into the kitchen and his peace.

“Oh…” Toki seemed surprised to have found him. “Pickle…” 

“Toki?” Pickles eyed at the couple of Klokateers coming behind him, carrying grocery bags. “Whut are ya…”

“Um, puts it on de tables.” Toki gestured at the Klokateers. He returned his gaze to Pickles, hands behind his back. After the Klokateers left, he asked. “How ams you, Pickle?” 

Pickles was no idiot. He could tell when Toki was hiding something and, maybe most of the time he didn’t care, but he sure cared about it now. He was ruining his drinky drink time. “Whut’s going on, Toki?”

Toki tilted his head to the side, feigning innocence. “W-What you means?” Even from here, Pickles could tell he was nervously twirling his hands. 

Summoning patience, Pickles put the glass down. “Y’are up to somethin’.” His eyes narrowed. “Are ya tryin’ to sneak in candy, again?”

There was a dilemma in the light blue eyes, undecided whether to keep pretending or to come out with the truth already. Eventually, he went for the latter. “Ahh, okays, I just wanteds to bake a little desserts for everyones for the beginning of falls!” He hunched over sadly. “‘Twas meants to be a surprises, but oh wells…”

Pickles raised his eyebrows in surprise and then glanced at the bags. Curiosity getting the better of him, he walked to the bags and began inspecting them. There were apples, flour, butter, ginger, sweetener, sugar-free ice cream, some nuts…

“I was gonna makes apple crumbles…” Toki said pitifully.

“Toki, we have most of these already…” Pickles pointed out. 

“Oh, we does?” Toki asked, surprise in his features.

“Did ya check the pantry?”

“Um, noes…” Toki averted his gaze like an embarrassed child.

Holding back the urge to roll his eyes, Pickles massaged his temple. He gazed at the five babes waiting for him by the counter, then back to Toki, who was kicking his feet by the door. 

Ah, fuck it. 

“Alrigh’!” He stood up. “Who wants to get fuckin’ wasted and bake some amazin’ apple crumble?”

Eyes widening, Toki dashed to him. “Reallies?”

“Yea.” Pickles smiled at him.

“Thanks you, Pickle!” Toki hugged him a bit too enthusiastically. Pickles could feel his bones cracking and his lungs on the verge of bursting. Before too long though, he was released. “Wowee!” Toki’s eyes fell on the drinks. “What ams dese?”

“Just some brutal drinks I made…” Pickles explaining, torn between faking humbleness and showing off. He pointed at the martini. “This is Apple Poison-”

“Oh, cools!” Toki grabbed the cocktail glass and began downing it.

“Easy there, Toki!”

Uncaring, Toki kept drinking until it was empty. “So goods…” He licked his lips, slamming the glass against the counter. Immediately, he tried to get another drink, but Pickles put his hand over his.

“Let’s get started with the apple crumble first, okei?” He said, encouragingly.

Toki already had a dopey grin on his face, “Okays!” He accepted and grabbed the two bags of groceries effortlessly to drop the ingredients on the kitchen. Then, he pulled a piece of crumpled paper out of his pocket. “Let’s sees…press heat…press hit…far and highs?”

“Just gimme that.” Pickles snatched the paper off Toki’s hands from across the counter. God, the handwriting was terrible. And so was the grammar. He squinted, wondering if any of the words in it were part of the English language. “Alright, screw this.” He said, tossing the paper to the side. “‘m pretty sure I remember how to do this one. With his left hand, he grabbed his Nightmare on Bourbon Street  and took a sip. Making his way to the oven, he turned it on 350°. He took another sip, god damn this shit was good. As the alcohol started soothing his senses, Pickles turned to Toki. “Now, we start peelin’ the apples.” He took half of them and gave the other half to Toki. 

“O-Okays.” Clumsily, Toki started imitating what Pickles was doing. A beginner to the art of desserts, no doubt. 

“Um…Pickle?” Toki asked after a while.

“Ya want help?”

“Noes…” Toki was clearly struggling, but he kept trying. “Thanks you.”

Pickles raised an eyebrow. “Ya said that already.”

“Wells…yeah, but…um…’ave always wanted to bakes with families…so thank yous.”

“Okei…” Pickles said, trying not to get too emotional about it. He had barely started drinking, for fuck’s sake. “Y’are welcome.”

Toki fidgeted a little. “Pickle?”

“Yea?”

“Can I has another drinks?” 

Pickled raised his gaze and saw Toki trying really hard not to smile. “Ya little runt…” He shook his head, amused. “Go ahead, dildo.”

“Yays!” Toki leaned across the counter and grabbed the Grave Digger. While Toki tasted his masterfully made tequila cocktail, Pickles quickly rubbed his right eye.

He had always wanted to bake with someone he cared about, too.

[morethansalad]

Ginger Peach Crumble Ice Cream Floats (Vegan)

[mildmayfoxe]

what's ur favorite flavor of ice cream? + any favorite toppings if that's how you roll

i'm a huge fan of any special cookies and cream tbh. there's a local place that does cookies and cake batter & one of the grocery stores has a mint cookie crumble and those are just 👌 i also really love a burnt caramel or anything with cardamom or ginger if i'm at a specialty place. other basics ive been known to enjoy are like, pistachio or butter pecan. maple and coffee flavors are also up there. i don't tend to do toppings but you really can't go wrong with hot fudge and whipped cream if you've gottem.

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

���� all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

[rabbitcruiser]

National Vanilla Ice Cream Day

Classic, creamy, and ever so delicious… who doesn’t love vanilla ice cream? You can have it with chocolate cake, apple crumble, sprinkles, strawberry sauce… the list goes on! Of course, it’s just as delightful on its own. A dessert as scrumptious and versatile as this deserves to be celebrated, and Vanilla Ice Cream Day gives you the perfect excuse to do so! Vanilla Ice Cream Day gives you the perfect excuse to indulge in this sweet treat and to experiment with different ways of enjoying it.Like most ice cream flavors, vanilla ice cream was created originally by cooling a mixture of vanilla, sugar, and cream above a container of salt and ice. The sort of vanilla that is used to flavor ice cream varies based on located. In Ireland, more of anise-like flavor is chosen. In North America, a smoky flavor is more desirable. History Of Vanilla Ice CreamSo, who do we have to praise for this tasty and incredible creation? Well, you need to start by understanding the origins of both vanilla and ice cream first! Ice cream can be traced back to the 14th century. There is evidence that ice cream was served during the Yuan period in the Mogul Court.

The idea of using a mix of salt and ice for the refrigerating effect, though, began in Asia. The method then spread when the Moors and Arabs traveled to Spain, between 711 and 1492. The Italians became involved in making ice cream once this method had spread to Europe. By the early 18th century, there were recipes for ice cream in France as well. The French added egg yolks or egg to the recipe to create a richer and smoother food.

Vanilla was first used amongst people from Mexico. By the 1500s, Spanish conquistadors, who were exploring present-day Mexico, had come across Meso-American individuals who were consuming vanilla in their foods and drinks. Because of this, the conquistadors brought vanilla back to Spain.

In Spain, they started using vanilla to flavor a chocolate drink that consisted of honey, water, corn, vanilla, and cacao beans. The drink eventually spread to England and France, and then the rest of Europe by the early 1600s. In 1602, the apothecary of Queen Elizabeth I, Hugh Morgan, suggested that vanilla should be used separately from cocoa.

When this happened, the French really started to use vanilla in drinks and foods without cacao, and they started to flavor ice cream with it. When Thomas Jefferson discovered vanilla ice cream in France, he brought the recipe back to the United States with him, where the natural color of the ice cream was brown.

How To Celebrate Ice Cream Day

Of course, the best way to observe Vanilla Ice Cream Day is to have a go at creating your own vanilla ice cream.

Other Ways To Observe Vanilla Ice Cream Day

Make your own ice cream sundae creation! There are so many different ways you can use vanilla ice cream. Why not grab a mason jar and create your own ice cream sundae creation? The toppings that go with vanilla ice cream are never-ending. You can add in broken up cookie pieces. Or, what about drizzling in toppings, like toffee, dark chocolate, or melted caramel? You can also mix in pieces of your favorite candy bars. Or, if you really want to switch things up, why not try unexpected flavors, like maple syrup and chilli chocolate?

Get your friends and loved ones around to try the vanilla ice cream that you have created. They will definitely be impressed to learn that you have created your own vanilla ice cream from scratch! You can serve it with a homemade dessert or you can get everyone else in on the fun of creating their own sundaes.

Create your own vanilla ice cream cocktail – There are so many amazing cocktail recipes that involve vanilla ice cream. Why not make your own boozy ice cream cocktail in order to mark the occasion? One of our favorites is the Blackberry gin Fizz Float. Combine blackberry puree, vanilla ice cream, gin, ginger ale, fresh mint, and lime juice! This is a refreshing and luxurious cocktail, and you will be wondering why you have never had it before!

Source

[sapphic-luthor]

Answering your in tag question last week: it is indeed hotter than ass out here. Any fun summer recipes? I’m discovering that my meager little cookbook really only has nice hearty recipes that while tasty make cooking even more of a chore than I find it to be when it’s so hot out here. Hope you’re at least staying cool! -SMA

Oh man I hope you’re staying cool, I recommend a great many ice creams above all. But secondary to that, I do have some food ideas that I’ve been making a lot of recently that I’ll stick below the read more here :-)

I love a big huge enormous salad in the summer (and all year round tbh) and I think the best salads are about 50/50 made up of base greens vs. fun stuff. My personal faves are to start with a romaine or romaine/iceberg base and then add:

italian seasoned chicken breast

cherry tomatoes

little mozzarella balls

cooked orzo

sun dried tomatoes

croutons or crispy onions (ideally both)

thinly sliced red onion

dressing (personal fav is a vinaigrette made of lemon juice, balsamic, olive oil, salt & pepper, oregano, and chili flakes)

OR

soy sauce/ginger/white pepper marinated chicken

red cabbage

thinly sliced carrots

cucumber

red bell pepper

sesame seeds

scallions

fresh coriander

wonton strips (which you can airfry out of wonton wrappers in like 3 seconds)

dressing (best is a combo of sesame oil, garlic, soy sauce, rice wine vinegar, honey, and ginger)

Now if you’re not mad for salads, also nice in the summer is

A crumbled sausage + broccoli pasta (i like orecchiette); it doesn’t need to have a real sauce per sé, you can just season however you like and then throw a bit of pasta water, and parmesan in at the end and it’s lovely

Caprese with nice fresh mozzarella (best gotten from the cheese counter if possible). If you ever see san marzano tomatoes buy them immediately and make them into caprese

Veg-based sandwiches, I have a special love for a vegan one that’s got homemade cucumber sriracha hummus, tomatoes and baby spinach. It doesnt sound like much but if you get the hummus right it’s very cool + has a little kick and it’s lovely with nice bread!

Homemade greek gyros— I use this recipe every time and the marinade is actually life changing. Like sometimes I lie in bed and dream about this chicken and I am not even kidding

A pork + pineapple rice bowl, which basically consists of rice topped with; minced pork cooked with soy sauce and sesame oil, long strips of carrot and courgette cooked in a pan with salt + pepper til soft, pickled shallot or red onion (just left in a water/vinegar/sugar bath for 30min or so), and pieces of pineapple right out of the tin. There’s also a light soy/rice wine vinegar/honey sauce that can be thrown over the top— i think the friend i learned the recipe from got it from one of those meal delivery services so it’s likely online (or i can track it down from her for you if you’re interested!)

Hopefully some of those are of some interest to you!! I’ll live vicariously through you and your heat but I hope you stay comfortable and safe friend

[falling-hand-in-unlovable-hand]

i'm having dark cherry ice cream with a molasses cookie crumbled on top and the beautiful spice ginger is doing magical things in my mouth rn

[femchef]

Yall making plated desserts is so much fun but it’s so awesome when it gets my students excited to try things! This really is one of my most favorite lessons:

The theme is Breakfast/Lunch/Dinner.

Breakfast: Maple baba al rhum, malted roasted white chocolate ganache, red miso caramel, white chocolate miso seed crunch, fresh berries, and passionfruit berry curd.

Lunch: A Salad - herbed sponge cake, spiced carrot ginger cremeux, citrus herb cucumber gel, ginger yogurt pavlova, goat cheese chili crisp ice cream, tomato ganache with maldon salt, pickled cucumber, parm crisp, dianthus.

Dinner: Toasted walnut espresso and ras el hanout (my personal blend) crumble, roasted beet and raspberry sorbet, spiced beet white chocolate mousse, supremed orange, candied walnuts, roasted spiced espresso chocolate sauce, candied cocoa nibs, poached beets, crispy fried sage, candied orange peel, and a fried tangerine chili olive.

[rachellaurengray]

Almond Apple Butter Bars

INGREDIENTS:

3 cups rolled oats

1 cup + 2 tbsp. almond flour

2 1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 tsp. salt

3/4 cup Nuts 'N More Almond Apple Butter High Protein Spread

3 tbsp. maple syrup

1/4 cup + 2 tbsp. melted coconut oil

3 tbsp. water

Filling:

  5 cups chopped apples

¼ cup + 2 tbsp. maple syrup (+ more to taste for added sweetness)

1 ½ tsp. cinnamon

¼ tsp. nutmeg

¾ tsp. ground ginger

5 tbsp. butter

6 tbsp. water

1 ½ tbsp. cornstarch + 3 tbsp. water

DIRECTIONS:

 Preheat oven to 350° F.

 Line a square 8x8 baking dish with parchment paper and set aside.

 Add oats to a high-powered blender and blend into a flour-like consistency.

 Pour the oat flour into a large bowl, then stir in the almond flour, cinnamon, nutmeg and salt.

 Add in the Apple Spread, maple syrup, coconut oil and water.

 Use a spoon or rubber spatula to blend the wet and dry ingredients until you have a crumble-like texture that sticks when pressed between your fingers.

 Measure 3/4 cup of the crumble texture and set aside, then press the remainder into the bottom of the 8x8 pan.

 To make the filling, in a large saucepan over medium-high heat, warm the butter and maple syrup. Once melted, add the chopped apples, 6 tbsp. of water, and spices to the pan and cook for about 10 minutes, stirring often.

 Whisk together the corn starch and water in a small bowl, then slowly pour over the apple mixture. Cook until the sauce thickens, about 1 minute.

 Remove from heat, then pour apple filling over the crust. Sprinkle the remaining ¾ cup crumble over top of the apples, then bake for 30-35 minutes until apples are soft.

 Allow to cool for 30 minutes before transferring to the fridge. Bars are best refrigerated for at least 4 hours before slicing and serving. Enjoy with a drizzle of caramel sauce or a scoop of vanilla ice cream!

[clatterbane]

Didn't think to get any pics until after we'd already fallen on this like starving beasts. But, I couldn't resist baking some new season rhubarb and aging apples we already had up into a crumble this evening.

Not the most attractive dish ever, but delicious with some ice cream on top.

I ended up basically throwing together a cross between these two reference recipes:

Basically, adding some candied ginger to the filling sounded (and indeed was!) pretty awesome, but I preferred to make the easier Swedish-style crumb topping using melted butter and a little syrup for extra yum. I also threw about half a teaspoon each of ground cardamom and cinnamon into the oat mixture as suggested in another Swedish take, because why not. It did make for a good flavor combo.

This one ended up a little heavier on the crumb topping to apple/rhubarb ratio than I had in mind, once everything cooked down in the oven. But, it was very welcome anyway.

[dnahealthsa]

Top 5 Vegan Desserts For The Whole Family This Christmas

Over the festive season, it's hard to find dessert recipes that everyone can enjoy, no matter their dietary requirements or allergies. We, at DNA Health, have picked out our top 5 vegan dessert recipes for the holidays. From Apple Crumb Pie, Malva Pudding, Black Forest Trifle, Buttercrunch Toffee and Gingerbread Cookies!

Vegan Apple Crumb Pie

Apple Crumb Pie is a delightful dessert that combines the classic flavours of apple pie with a crumbly, buttery topping. Vegan and Gluten-free Apple Crumb Pie is easy to make and the quantity of ingredients can suit your preferences. It’s often served warm, sometimes with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:

Prepared Pie Crust (made from almond flour, a bit of tapioca starch, coconut oil and pure maple syrup) | Vegan Butter and/or Coconut Oil | Your choice of Apples | Pure Maple Syrup | Coconut Sugar / Brown Sugar | Vanilla Extract | Ground Cinnamon and Ginger | Cornstarch | A Small Amount of Lemon Juice | Rolled Oats / an extra 1/2 cup oat flour (if you prefer a crunchy texture) | Gluten-Free Oat Flour | Ground Pecans / walnuts / almonds (based on preference).

Instructions:

Bake the crust - for about 10 minutes, until light golden brown.

Prepare the filling - in a pot or pan add sliced apples and vegan butter and stir. Then add maple syrup, coconut sugar, cinnamon and ginger to the mix. After a few stirs add your cornstarch mix (with water) and stir until a thickened consistency. Add vanilla and lemon juice to the mix last.

Prepare the topping - in the DNA Super Blender add your oats, oat flour, salt and your choice of nuts. Add the coconut oil and pure maple syrup then blend until it forms a dough-like texture.

Assemble the pie - by adding your filling into the crust and layering your topping over it. Bake covered for 30 minutes and then uncovered for another 15 minutes on the baking preset in the DNA Airfryer Oven, then enjoy!

Vegan Malva Pudding

Malva pudding is a traditional South African dessert known for its rich, sweet, and spongy texture. It’s made with apricot jam, which gives it a distinctive flavour, and it’s typically served warm with a generous pouring of creamy sauce. It’s a comforting and indulgent treat, perfect for any occasion and preparing a Vegan Malva Pudding alternative will have your guests jumping for joy.

Ingredients:

Gluten-Free Flour | Baking Powder | Baking Soda | Salt | White Vinegar | Soy Milk | Applesauce | Apricot Jam | Vegan Butter | Sugar | Coconut Cream | Coconut Oil | Vanilla Extract.

Instructions:

Mix dry ingredients together - gluten-free flour into a mixing bowl and add sugar, baking powder, baking soda and salt.

Mix wet ingredients together - applesauce, apricot jam and coconut oil and mix into a batter. Add white vinegar to some soy milk and let it curdle.

Prepare the sauce - melt vegan butter and add sugar and coconut cream then stir until a uniform consistency. Add vanilla extract to the mix last.

Baking - mix your wet and dry ingredients together in a baking pan. Bake for 35 minutes at 176°C on the baking preset on the DNA Airfryer Oven.

Adding the sauce - poke holes evenly in the pudding and pour over the sauce. Leave it to set and then enjoy!

Vegan Black Forest Trifle

A Black Forest trifle is a delightful dessert that combines layers of rich chocolate cake, creamy chocolate pudding, sweet cherry filling, and fluffy whipped cream. It’s inspired by the classic German Black Forest cake, known for its combination of chocolate, cherries, and whipped cream. And the Vegan Black Forest Trifle alternative over Christmas will be a sure favourite.

Ingredients:

Granulated / Brown Sugar | Dairy-free Milk | Fresh / Canned / Jarred / Frozen Cherries | Dairy-free Whipping Cream | Cocoa Powder | Instant Coffee Granules (optional) | Baking Soda | Salt | Neutral Flavoured Oil | Vegan Chocolate | Vanilla Extract | Corn Starch.

Instructions:

Mix dry ingredients together - granulated / brown sugar, cocoa powder, instant coffee granules (optional), baking soda, salt and vegan chocolates.

Mix wet ingredients together - dairy-free milk, fresh / canned / jarred / frozen cherries, neutral flavoured oil and vanilla extract.

Prepare the Cake - mix your wet and dry ingredients together in a baking pan. Bake for 20 minutes at 160°C on the baking preset on the DNA Airfryer Oven.

Chocolate Custard - add the dairy-free milk, cornstarch, vegan chocolate and granulated/brown / coconut sugar to a large saucepan on high heat and whisk until a thickened consistency.

Cherry Compote - using 3 cups of cherry juice add corn starch, sweetener and lemon juice (optional). Mix in a pot on medium heat and stir until a thickened consistency.

Assembly (a few hours or a day before serving) - place half the cake (cut into small squares) pieces into the bottom of an 8-inch (20 cm) trifle dish. Layer with half of the cherry compote, half of the chocolate custard and half of the whipped cream. Repeat all the layers. Top it off with fresh cherries.

Vegan and Nut-Free Buttercrunch Toffee

Buttercrunch toffee is a tasty confection made from a mixture of butter, sugar, and often almonds. It’s known for its rich, buttery flavour and satisfying crunch. Now there is a vegan and nut-free option that everyone can enjoy! This vegan and nut-free buttercrunch toffee is perfect for eating and gifting. You’ll be surprised at how easy this is to make.

Ingredients:

Vegan Butter | Sugar | Corn Syrup | Salt | Vegan Chocolate Chips | Candy Thermometer

Instructions:

Toffee - add vegan buttery spread, sugar, corn syrup, water, and salt in a pot and cook on medium to high heat until the mixture reaches 143°C, stir frequently. Then carefully pour the mixture onto a cookie sheet that has been lined with foil.

Chocolate layer - let the toffee sit for two minutes then sprinkle over the chocolate chips. As it melts spread it across the toffee.

Smash it - place the batch in the fridge for a few hours then by any means break it into smaller pieces to enjoy.

Vegan and Gluten-Free Gingerbread Cookies

Gingerbread cookies are a traditional holiday treat known for their warm, spicy flavour and festive shapes. Now with a vegan alternative, these Vegan and Gluten-Free Gingerbread Cookies are going to be a hit with the kids.

Ingredients:

pitted dates | almond meal / nut free Alternative | Buckwheat Groats | Gluten-Free Rolled Oats | Cinnamon | Ginger | Nutmeg | Vanilla | Cloves | Coconut Sugar (optional)

Instructions:

Dry Ingredients - Blend all ingredients (except for dates) in the DNA Super Blender until you get a fine consistency like flour.

Wet Ingredients – mix in the dates with the dry ingredients until you get a dough-like texture.

Shape it - the dough into shapes before baking. Bake on the cookie preset on the DNA Airfryer Oven.  

Last Instruction

We hope we inspired you this Christmas to try out these delicious and party-friendly recipes that anybody can enjoy over the holidays. Check out our range of health appliances to really spruce up your kitchen. From the powerful DNA Super Blender to the versatile DNA Airfryer Oven and so much more in between.

Happy Holidays!