#Hazelnut grain

[tomsflavorfusion]

Ricotta and pear cake recipe

Ricotta and pear cake recipe There are sweetslike the ricotta and pear cake, which contain all the warmth, beauty and sunshine of a land. When the best ingredients meet the imagination of a chef, a unique and unrepeatable alchemy is created. This was the case for Salvatore de Riso, “ambassador” of the wonderful products of the Amalfi Coast, who over the years invented desserts that have remained…

[fullcravings]

Flourless Chocolate Hazelnut Torte (GF)

[ardsami]

Hazelnut and Grain Loaf

[raddishwrites]

*puts on noise cancelling headphones and the AC so I can drink hot tea while editing*

You cannot eat toast and jam without hot tea it’s not allowed

[bilexualclarke]

Hazelnut and Grain Loaf

[audreyofrps]

Hazelnut and Grain Loaf

[elliescaptions]

Hazelnut and Grain Loaf

[lady-gorgon]

Hazelnut and Grain Loaf

[greenwitchcrafts]

October 2024 Witch Guide

New Moon: October 2nd

First Quarter: October 10th

Full moon: October 17th

Last Quarter: October 24th

Sabbats: Samhain- October 31st-November 1st

October Hunter's Moon

Also known as: Blood Moon, Drying Rice Moon, Falling leaf Moon, Freezing Moon, Harvest Moon, Migration Moon, Moon of the Changing Season, Sanguine Moon,, Shedding Moon, Ten Colds Moon, Winterfelleth & Windermanoth

Element: Air

Zodiac: Libra & Scorpio

Nature spirts: Frost Faeries & Plant Faeries

Deities: Apollo, Astarte, Belili, Cernunnos, Demeter, Hathor, Herne, Horned God, Ishtar, Lakshmi & Mercury

Animals: Elephant, jackal, ram, scorpion & stag

Birds: Crow, heron & robin

Trees: Acacia,apple, cypress & yew

Herbs: Angelica, burdock, catnip, pennyroyal, sweet Annie, thyme & uva ursi

Flowers: Apple blossom, calendula, cosmos & marigold

Scents: Apple blossom, cherry & strawberry

Stones: Amethyst, beryl, cat's eye, chrysoberyl, citrine, obsidian, opal, sapphire, tourmaline & turquoise

Colors: Black, blue, dark blue, blue-green & purple

Issues, intentions & powers: Cooperation, darkness, divination, healing & hope

Energy: Artistic works, creativity, harmony, inner cleansing, justice, karma, legal matters, mental stimulation, partnerships, reincarnation & uncovering mysteries or secrets

The Harvest Moon is the full Moon that occurs nearest to the autumnal equinox date (September 22, 2024). This means that either September or October’s full Moon may take on the name “Harvest Moon” instead of its traditional name. Similarly, the Hunter’s Moon is the first full Moon to follow the Harvest Moon, meaning it can occur in either October or November.

The Harvest Moon & the Hunter’s Moon are unique in that they are not directly related to this folklore or restricted to a single month. Instead, they are tied to an astronomical event: the autumnal equinox!

• October’s full Hunter Moon orbits closer to Earth than any of the other full Moons this year, making one of the four supermoons of 2024!  As the Moon drifts over the horizon around sunset, it may appear larger & more orange—how perfect for the fall season!

It is believed that this name originates from the fact that it was a signal for hunters to prepare for the upcoming cold winter by going hunting. This is because animals were beginning to fatten up in preparation for the winter season. Moreover, since fields had recently been cleared out under the Harvest Moon, hunters could easily spot deer & other animals that had come out to search for remaining scraps. Additionally, foxes & wolves would also come out to prey on these animals.

Samhain

Known as: Ancestor's night, Feast of Apples, Feast of Sam-fuim, Feast of Souls, Feast of the Dead, Geimhreadh, Hallowmass, Martinmass, Old Hallowmass, Pagan New Year, Samana, Samhuinn, Samonios & Shadowfest

Season: Autumn

Element: Water

Symbols: Apples, bats, besom, black cats, cauldrons, ghosts, gourds, jack-o-lanterns, pumpkins, scarecrows & witches

Colors: Black, gold, orange, silver & white

Oils/Incense: Basil, cloves, copal, frankincense, gum mastic, heather, heliotrope, mint, myrrh & nutmeg

Animals: Bat, bear, boar, cat, cattle & dog

Stones: Amber, anatase, black calcite, black obsidian, black tourmaline, bras, carnelian, clear quartz, diamond, garnet, gold, granite, hematite, iron, jet, marble, onyx, pearl, pyrite, ruby, sandstone, sardonyx, smokey quartz, steel & tektite

Food: Apples, ale, beef, cider, corn, nuts, fruit, garlic, gourds, grains, hazelnuts, herbal teas, mushroom, nettle, nuts, pears, pomegranates, pork, poultry, pumpkin pie, sunflower seeds, thistle, turnips & wine (mulled)

Herbs/Plants: Acorn, allspice, angelica, besom, catnip, corn, deadly nightshades, dittany of Crete, fumitory, garlic, mandrake, mugwort, mullein, oak leaves, patchouli, reed, rosemary, rue, sage, straw, tarragon, thistle & wormwood

Flowers:  Calendula, chrysanthemum & heather

Trees: Apple, beech, buckthorn, hazel, pine, locust, pomegranate, willow, witch hazel, yellow cedar & yew

Magical: Faeries

Goddesses: Al-Lat, Baba Yaga, Badb, Bast, Bebhionn, Bronach, Brunhilde, Cailleach, Carlin, Cassandra, Cerridwen, Copper Woman, Crobh Dearg, Devanyani, Dolya, Edda, Elli, Eris, Erishkigal, Fortuna, Frau Holde, Hecate, Hel, Mania, The Morrigan, Nemisis & Nicneven

Gods: Arawn, Baron Samede, Chronus,The Dagda, Dis, Hades, Nefertum, Osiris, Pluto, Woden & Xocatl

Spellwork: Divination, fire magick, night magick, shape-shifting, spirit calling & water magick

Issues, Intentions & Powers: Crossroads, darkness, death, divination, honor, introspection, otherworldly/underworld, release, visions & wisdom

Activities:

•Dedicate an altar to loved ones who have passed

• Boil a simmer pot to cleanse your space

• Have a silent dinner

• Light a candle for your loved ones & yourself

• Decorate your house and/or altar

• Release negative energy & cleanse yourself with a ritual bath

• Pull tarot cards to see what may be in store for you ahead

• Cleanse, clean & de-clutter your space

• Host or attend a bonfire

• Leave offerings for the Sídhe

• Journal & reflect on your accomplishments, challenges & everything you did this year

•Go on a nature walk

• Learn a new form of divination

• Have a bonfire with your friends and/or family

• Carve pumpkins, turnips or apples

• Express yourself creatively through art, music, ect

• Visit a cemetery & help clean off areas that need it or to visit a family member/ ancestor & leave an offering

• Hold a seance

• Bake spooky treats & bread as offerings

• Refresh your protection magicks, sigils & rituals

Samhain is about halfway between the autumnal equinox & winter solstice. It is one of the four Gaelic seasonal festivals along with Imbolc, Beltane, & Lughnasa. Historically it was widely observed throughout Ireland, Scotland, & the Isle of Man. 

Samhain is believed to have Celtic pagan origins &  some Neolithic passage tombs in Great Britain & Ireland are aligned with the sunrise at the time of Samhain. It is mentioned in the earliest Irish literature, from the 9th century & is associated with many important events in Irish mythology.

The early literature says great gatherings & feasts marked Samhain when the ancient burial mounds were open, which were seen as portals to the Otherworld. Some of the literature also associates Samhain with bonfires & sacrifices.

• According to Irish mythology, Samhain (like Beltane) was a time when the 'doorways' to the Otherworld opened, allowing supernatural beings and the souls of the dead to come into our world; while Beltane was a summer festival for the living, Samhain "was essentially a festival for the dead".

•The festival was not recorded in detail until the early modern era. It was when cattle were brought down from the summer pastures & livestock were slaughtered. Special bonfires were lit, which were deemed to have protective & cleansing powers.

At Samhain, the aos sí were appeased with offerings of food & drink to ensure the people & livestock survived the winter. The souls of dead kin were also thought to revisit their homes seeking hospitality & a place was set at the table for them during a meal. Divination was also a big part of the festival & often involved nuts & apples.

Mumming & guising were part of the festival from at least the early modern era, whereby people went door-to-door in costume, reciting verses in exchange for food. The costumes may have been a way of imitating & disguising oneself from the aos sí. 

• In the late 19th century, John Rhys and James Frazer suggested it had been the "Celtic New Year", but that is disputed.

Some believe it is the time of The Goddess' mourning the death of The God until his rebirth at Yule. The Goddess' sadness can be seen in the shortening, darkening days & the arrival or cold weather.

Related festivals:

• Halloween( October 31st)-

In popular culture, the day has become a celebration of horror, being associated with the macabre and supernatural.

•One theory holds that many Halloween traditions were influenced by Celtic harvest festivals, particularly the Gaelic festival Samhain, which are believed to have pagan roots. Some go further & suggest that Samhain may have been Christianized as All Hallow's Day, along with its eve, by the early Church. Other academics believe Halloween began solely as a Christian holiday, being the vigil of All Hallow's Day.

Popular Halloween activities include trick-or-treating (or the related guising & ghouling), attending Halloween costume parties, carving pumpkins or turnips into jack-o'-lanterns, lighting bonfires, apple bobbing, divination games, playing pranks, visiting haunted attractions, telling scary stories, & watching horror or Halloween-themed films

• Day of the Dead(November 1st-2nd)-

 el Día de Muertos or el Día de los Muertos

The multi-day holiday involves family & friends gathering to pay respects & to remember friends & family members who have died. These celebrations can take a humorous tone, as celebrants remember amusing events & anecdotes about the departed. It is widely observed in Mexico, where it largely developed, and is also observed in other places, especially by people of Mexican heritage.

•The observance falls during the Christian period of Allhallowtide.

Traditions connected with the holiday include honoring the deceased using calaveras & marigold flowers known as cempazúchitl, building home altars called ofrendas with the favorite foods & beverages of the departed & visiting graves with these items as gifts for the deceased.

 The celebration is not solely focused on the dead, as it is also common to give gifts to friends such as candy sugar skulls, to share traditional pan de muerto with family & friends, & to write light-hearted & often irreverent verses in the form of mock epitaphs dedicated to living friends & acquaintances, a literary form known as calaveras literarias.

 Some argue that there are Indigenous Mexican or ancient Aztec influences that account for the custom & it has become a way to remember those forebears of Mexican culture.

• All Saint's Day(November 1st)- 

Also known as All Hallows' Day or the Feast of All Saints is a Christian solemnity celebrated in honour of all the saints of the Church, whether they are known or unknown.

Sources:

Farmersalmanac .com

Llewellyn's Complete Book of Correspondences by Sandra Kines

Wikipedia

A Witch's Book of Correspondences by Viktorija Briggs

Encyclopedia britannica

Llewellyn 2024 magical almanac Practical magic for everyday living

[lizartgurl]

In Your Arms (Han Solo x Leia Organa)

Hanleia Week Day Two: Braids and Blood stripes. @hanleiacelebration

Inspired by this piece by @lajulie24. Takes place after the escape from Jabba's palace.

He was breathing, but the air didn't quite reach his lungs. He thought he'd be able to see better now, but he couldn't. It was blurry, why was it still blurry? Dark blurs, light blurs, gray blurs, it all blurred together and it terrified him.

"Han," a firm voice, strong, unwavering.

He turned toward the sound that had broken through. And the darkness that had started to ebb at what was left at his vision gave way to white, like the angels of Iego. He'd heard the deep space pilots talk about them, a ragged beauty being all that was left of a once-divine species. He'd never give the stories much credit, but only one person he knew could ever echo such beauty.

"Leia-" He hated how his voice trembled, but his body reacted on its own, his arms shooting out to pull her close. She gasped at his reflex, but made no protest. Her arms gently wrapped around his head, bringing his ear against her chest.

"Just breathe, Han, just breathe," She whispered. His chest shuddered, like the bursting of a dam. Air flooded his lungs as Leia's warm arms enveloped him, her heartbeat teaching his how to work again. He felt her lips press against his forehead, her fingers carding through his hair.

"You don't have to," He said, suddenly embarrassed and acutely aware of how sweaty he was, and every grain of sand stuck in his hair. First the fever, and then the day spent beneath the twin suns, he'd wanted everyone else to clean up first, insisting he'd take care of himself once his sight returned, but that seemed less and less likely the longer they were in hyperspace.

"I assure you, I'm worse." She laughed softly.

That seemed impossible. Leia smelled great. Then again, his nose was still a little stuffy after being encased in carbonite for two years, but he knew that he could smell the caff on her breath. And not the cheap stuff the alliance stocked in bulk, but the nice stuff, the hazelnut roasted beans that he kept on the Falcon and claimed it was because he liked the stuff, and not because she once said the scent reminded her of her mother's office in the palace on Alderaan. There was also the lingering scent of motor oil, one he'd only briefly come to associate with His Princess in their brief escapade from Hoth, where she'd insisted on helping with the repairs, even though Han hated to let anyone else but Chewie get familiar with the Falcon's inner workings.

Han dug his fingers into the fabric at her back. Her white senate dress had a soft, almost-silky feel, like a cloud from a dream. Between the handfuls of fabric, he felt strands of hair, damp, wet, but soft all the same.

"You were braiding your hair," He murmured, even as exhaustion hit him like a light cruiser.

"Do you want to help me?" She asked.

He shook his head, "I still can't see."

One of her hands left his hair, bringing it to his and guiding his hands to close around a fistful of her locks.

"You've been sleeping too long," Leia said. Her thumb caressed the corner of his eye, taking with it a single tear. She sat in front of him on his bunk, Han could still feel the warmth of her body just in front of him.

If he squinted, he could make out the difference between the darkness of her hair and the white of her dress. He really liked this dress. It made her look regal, like the princess she was supposed to be, and he knew she was comfortable in it.

He followed the strands of hair up to where they met her head at the nape of her neck. He divided the fistful of hair into sections of three, and started braiding, hoping that he didn't get them tangled. He'd originally learned how to make a braid as a kid, it was better for making stronger rope and stuff, but he'd gotten his best practice in when he started hanging around the Rebellion, hanging around Leia.

The more he squinted, the more his eyes watered, almost like they were cleaning themselves. By the time he'd finished the one braid down her back, he was seeing just enough to know that the one he'd made was not as nearly as good as the other braid she'd done for herself.

But Leia didn't seem to mind, twisting both of them up over her head in a bun anyway. She smiled at him, "Thanks, hotshot," She murmured, pressing a kiss to his cheek.

Han placed his arm around her waist before she could leave, "Don't go," he begged, "Not just yet." His vision was getting better, but he didn't trust his eyes just yet. Some irrational fear scurried around the back of his mind, warning that if he took his eyes off his Princess, even for a moment, he would lose her again.

Leia paused, though she hadn't made any indication to move away from him. She dropped her hair, and raised her hand to his cheek. Han leaned against the touch. She was warm, safe, everything that Jabba's palace wasn't.

And she was here. She was safe. He hadn't managed to fail her yet.

"I won't," Leia promised, "I'm not going anywhere."

[fullcravings]

Dark Chocolate Hazelnut Clusters

[fiddles-ifs]

drinks i can do. full recipes under the cut

FIDDLES' MEZCAL OLD FASHIONED

2 oz mezcal (i like El Silencio Espadin)

1 bar spoon of agave syrup (mix .25:1 ratio of agave and hot water -- stir until pourable)

4 dashes orange bitters

2 dashes Aztec chocolate bitters

2 dashes Angosturra bitters

1 pinch salt

Stir over ice

Peel and express an orange peel

PUMPKIN JACK

1 oz Case One rum (only made in Maryland -- a similar aged rum will do, but Case One has a butterscotch-y taste that lends itself well to dessert drinks)

.5 oz Amaretto of choice (i prefer Disaronno)

2 oz fresh poured espresso

Top with hot water

Float pumpkin whipped cream (cook down one can of 1:1:2 can of pumpkin puree:granulated sugar:water until thickened. Strain through a chamois or cheesecloth. Add pumpkin syrup 1:2 parts heavy whipping cream and shake until pourable consistency)

Grate fresh nutmeg

Served in an Irish coffee or cone glass.

DRUMS OF AUTUMN

1.5 oz Hennessey VS

.5 oz Cherry Heering

.5 oz Drambuie liqueur

1 oz St. George spiced pear liqueur

Stir over ice

Garnish with Luxardo cherry and dehydrated orange peel

Served in a double rocks glass

DEWAR'S DECIBEL

1.5 oz Dewar's scotch

.5 hazelnut syrup

1 oz velvet falernum

.25 lemon juice

Shake and dump into tall Collins glass

Top with soda water

Garnish with dehydrated lemon and edible flowers

GOLDEN HOUR

1.5 oz McClintock Forager gin (also only made in Maryland. Wild foraged gin preferred)

1 oz sage tincture (add 1/4 quart/.25 liters fresh sage to container. cover with vodka or neutral grain spirit. Let steep for 24 hours, then strain through chamois or cheesecloth)

.5 oz blanc vermouth

2 dashes cardamom bitters

1 dash lemon bitters

Served in a martini or coup glass

Garnish with lemon peel and edible flowers

LAST DAY OF SUMMER

This is a difficult cocktail because it requires a dehydrator (or an oven set to a very low temperature, and a few extra steps. First: make dehydrated brown sugar pineapples.

Either cut pineapples into wheels, or remove pineapple wheels from cans. Coat with brown sugar, then arrange onto a baking sheet (if you're dehydrating in an oven, place another baking sheet underneath). Place in dehydrator or oven set to the lowest setting and dehydrate. The brown sugar will turn syrupy and thick. Reserve pineapple brown sugar syrup.)

.75 oz bourbon

.5 oz lemon juice

.5 oz Ancho Reyes chili liqueur

.75 pineapple brown sugar

Shake and dump into double rocks glass

Garnish with dehydrated pineapple

[captain-lessship]

Candy Corn

A/n: and so it begins. Enjoy and forgive me when I undeniably post the rest not on my schedule I have in my head <3

Even after years of running your candy shop, You were not a sweets person. There was also a theory that you were not a sweet person.

You specifically hated chocolates. Whether they were dark, milk or white, even if they had nuts or dried fruit, you simply did not like it.

But of course, the cocoa based bars followed you where ever you went because everyone else in the world seemed to like it and you liked the money, who wouldn’t?

Yet each time you recognized your dislike of candy, you couldn’t help but think about a few interesting interactions you had seven years ago.

You sighed as you heard the bell to the shop ding, “Hello, Welcome to the House of Haroldson Chocolates, what can I do for you!” You didn’t lift your eyes from the book you were reading until a pair of shoes approached the counter.

You looked up and saw a very odd looking individual. A lanky man with brown hair and greenish eyes that was dressed in odd pattern combinations was standing there, slightly smiling at you.

“Hello! I was just planning on looking around but since you asked, what is your most popular chocolate?”

You looked him up and down, “Well, I guess it would be our dark chocolate with hazelnuts and white chocolate drizzle.”

You were still trying to figure out why he was dressed like that when he spoke again, “What’s your favorite?”

Your favorite? None. But you knew that your dad, who was the owner and therefore your boss, wouldn’t be happy if you said that.

“I’m not really a chocolate person. I prefer these.” You turned around and plucked a random jar from the wall. The jar had pink and yellow striped squares and were very shiny. “These are Strawberry Shortcake Drops.”

“Can I taste one?” He asked, you thought about it before slipping on a glove on one hand and opening the jar with the other. You plucked one of the squares from the container and gave it to the man.

He popped it into his mouth, eyes turning from joyful to very deep in thought, as if he was trying to taste every single grain of sugar and drop of flavoring. He was entertaining to say the least. You couldn’t help but take one yourself and eat it, trying to see if there was something wrong.

Nope. Vanilla. Strawberry. It was right.

“Is this really your favorite? You don’t seem to like it.” He asked.

“If I am being honest, I do not like chocolate or candy.”

He looked surprised at this, “Why?” He couldn’t fathom that someone dressed as fun in a pale pink dress shirt, striped tie and white pants as you were could dislike candy. It just didn’t seem right.

You shrugged, “Just isn’t my thing. But do you like them?”

His brain was temporarily fried over the fact that someone could dislike sweets. “They’re good. Could I get a small bag of them and a bar of the dark chocolate you talked about earlier?”

You nodded as you began getting his order together. He watched you intently as you pulled a bar of chocolate from the case and filled a bag with the candies, noting the care you took with each part of the order.

As you handed it to him and took the money from him, he smiled at you, “I will find a chocolate you’ll like.”

You rolled your eyes playfully, “I don’t like chocolate Mister…”

“Willy Wonka.” He said. He then stole a glance at your name tag. It was a nice name.

“Mister Willy Wonka.” You smiled.

[hempseeeeds]

Oat&Linseed Bread Mix

This is a dry Mix to create very dense Bread that somewhat resembles German style whole-grain rye-and-wheat-and-seeds breads in flavour and Texture.

It goes well as a Sandwich base for sliced Cheese such as young Gouda, or with Hummus, and can be reheated and Made nicely crispy in a bread slice Toaster, Up to a week after First baking it. It's also very filling, and while it's Not inherently gluten-free by Default, it can easily be Made gluten-free without changing any of the properties, by using certified-gluten-free Oats instead of "regular", unclean Oats, and being careful about the content of Spice Mixes.

The dry mixture keeps for months and is a good idea to have around for when you're going to bake Something unrelated, and want to get the most use out of having the oven on. Most people who have an electric oven in their kitchen/as Part of their electric stove, are aware that it's somewhat wasteful/inefficient to Run it Just for one meal, but Life is such that sometimes you DO want to bake a cake, or a pie, or a meat-roast, or oven-baked vegetables, or prepare convenience food such as frozen Pizza or IKEA balls, and it makes very little difference in Energy consumption if you Put in some oat buns at the Same time.

Get yourself one of those 10 Liter buckets that are made of thin-ish, cheap-ish food-safe plastic (Polypropylene) and come with a Lid of the same material that makes a watertight but not very pressure-stable Seal, and is stackable with other buckets of the Same size due to a lip/rim on the Lid. You can get them for free If you know who to ask, because they're the typical packaging that restaurant-quantities of Ketchup and Mayonnaise and Yoghurt and Cream and Applesauce and some types of Frying Fat come in, so most Small Restaurants both use them for internal storage of EVERYTHING, and discard several per week. (If you are neither a regular at a Restaurant, nor Friends or Family with a Restaurant worker, and/or If you are too shy to ask, you May be able to buy a suitable bucket that is filled with Popcorn, or one that is empty and meant to be filled with Dog chow or parrot seed or Chicken Feed Pellets, at a Feed Store where you can buy that Stuff by weight and bring your own Container.)

Then get your ingredients. You'll need 500g of thick-rolled Oats, 500g of Instant/thin-rolled Oats, 400g of coarsely-ground Linseed/flaxseed, 100g of Chia seeds, two teaspoonfuls of mild-curry-spice-mix, and three teaspoonfuls of sea salt. Throw all of these ingredients into your bucket, Close the Lid Well, and Mix thoroughly by shaking or turning the bucket over many times. Or alternatively, Mix thoroughly by stirring with a large spoon before closing the lid.

Variations include using all instant Oats instead of half-and-half, replacing Up to half of the Thick-rolled Oats with thick-rolled flakes of other grains such as wheat/spelt, replacing the Curry with another Spice mix (like a spicier Curry, or Tandoori, or paprika-and-chili, or Mediterranean Herbs, or Pumpkin-Spice), using really fancy pink Salt, or half a teaspoon of Potassium Chloride in addition to the three spoons of Salt, or adding some oily seeds, like de-hulled hempseeds or sunflower seeds, or pumpkinseeds, or chopped hazelnuts, or sesame, or a Combination of several different seeds/nuts, Up to total 200g (per 1kg of oat).

When you are ready to make oat buns alongside the other Thing you are going to bake, boil some water. Measure two Cups (500mL) of the dry mixture into a bowl, and add one Cup (250mL) of hot (boiling/almost-boiling) water. Mix thoroughly with a fork immediately after adding the water, then add a 2-3 tablespoons of Apple cider vinegar, and Mix thoroughly again. Then you can leave the mixture alone for a few minutes and do whatever needs to be done for the other Thing you're Baking, but it's important to Mix before it becomes hard to mix from the water being absorbed unevenly. Within 10 minutes or so, all the water will be absorbed into a VERY thick/Stiff dough, that is easiest to knead and shape If you get your Hand wet with water before touching it. The best shape for baking this bread is a round flat shape Like a thick Cookie roughly the size of an adult human's palm. Two Cups of dry mixture is enough for making about six of these buns, so you should divide the contents of the Bowl into six parts. If you Happen to have Silicone moulds for large Muffins or small pies, you can Just Put each Portion into one of those moulds and Press it flat (to a finger's width) with wet hands. If you don't have moulds available, shape the dough by Hand into flat palm-sized circles, and lay them on whatever nonstick surface (foil, ceramic, metal…)to bake on. Let the requirements of the other Thing you are baking, decide your Temperature for you. If the Heat is 180°C (356°F), then it's going to Take about 15 minutes to Bake the oat buns, and the hotter the Temperature, the shorter the time. They don't rise AT ALL, nor should they shrink unless they've been baking too Long. If you want to eat them right from the oven, you can Break them into pieces and Dip in Something. If you want to use them for Sandwiches, days later, you should use a serrated knife to cut the top and bottom halves apart.

[crimsonkingart]

If you are curious about how the Day of the Dead is celebrated in Italy, read here!

You may find similarities with your own customs 💕💕

A small excerpt: As is typical of Italy, the food for the festival varies from region to region. In Toscana and Milan the “pane dei morti” is said to be the characteristic offering. It may be made with hazelnuts and grapes. In northern Puglia, a wheat growing region, a sweet dish for the Day of the Dead is Colva or “Grains of the Dead”. It is made of softened and cooked wheat grains, pomegranate seeds, crushed nuts, vincotto, chocolate and sugar. Fave dei morti or “fava beans of the dead” are not beans at all but rather small cookies made with almond meal, and are another dish for the day found widespread through Italy. Ossa dei morti, suitably elongated and frosted “bones of the dead” are sweets found in Puglia and Sicily. Sicily also boasts sweets: “martorana” which look like fruit, and “pupa” small figurines (again sweets). Children participating in such celebrations are likely to be spoilt for choice. In the video linked below, we see a table loaded with food of an even greater variety and can meet the Signora Maria mentioned above, as well as observing some of the “dress up” and rituals the day involves.

[loominggaia]

GREENHEARSTIAN CUISINE

(This time we are learning about the traditional cuisine of Greenhearst, hometown of Evan Atlas!)

OVERVIEW

Greenhearst is often called “Evangeline’s breadbasket” because most of the kingdom’s grains are grown here. But Greenhearstians farm a wide variety of other crops too, most notably apples, potatoes, and squashes. This territory exports a lot of locally-made beers and ciders all over the world, so peoples far and wide can get a taste of Greenhearst. Many of Evangeline Kingdom’s favorite recipes originate from here, and they are…

BAKED APPLE

The baked apple is a versatile food that can be eaten any time, depending on the ingredients used. It is simply an apple that has been cored and baked until soft. If eaten for breakfast, lunch, or dinner, it is stuffed with brown sugar and minced beef or squash. If eaten for dessert, it is instead stuffed with cream cheese or pudding. It is often flavored with cinnamon.

PUMPKIN PORRIDGE

Pumpkin season is an exciting time for Greenhearstians, as they love to eat pumpkin porridge for breakfast. It is made by mixing cornmeal with pureed pumpkins and tomatoes, then it is usually flavored further with cinnamon and nutmeg. It is full of fiber and vitamins, making it popular with elderly people in particular. Children and the sickly also benefit from eating this food. Greenhearstians even feed pumpkin porridge to their sick livestock to perk them up, and they swear by its miraculous results.

BEEF LOAF

This is a typical lunch or dinner item in Greenhearst, traditionally served alongside mashed potatoes. It is made by mixing ground beef with crumbled bread, eggs, tomato paste, diced onions, and spices. These ingredients are baked into a hearty, delicious loaf that is crispy on the outside and soft on the inside.

FRYING CHEESE

Though Greenhearst isn’t known for its ranching industry, many of its residents do own their own milk-producing livestock. Locals like to turn this milk into hard cheeses and then fry them on the grill like meat. What makes this dish popular is its versatility and portability. It can be wrapped up and carried around all day, which is ideal for those who work outside. It is often eaten plain, but may also be flavored or paired in countless ways. Tomatoes, mushrooms, peppers, and apples are some of the more common pairings.

APPLE CIDER

Greenhearst is home to vast apple orchards, and it seems there is nothing the locals can’t do with this fruit. Apple cider is such a hot item here that there are entire shops dedicated to it. Keeping the shelves stocked is easy with so many different types and flavors available. Greenhearst produces enough cider to export it to other regions as well, including overseas. This drink, along with beer, support a large chunk of the territory’s economy. Cider comes in alcoholic and non-alcoholic varieties, so it can be enjoyed by people of all ages. It can also be served cold or warm.

POTAPLO CASSEROLE

Thinly-sliced potatoes and apples are arranged in layers and baked in a dish with onions, rosemary, nutmeg, and topped with melted cheese. This dish is so filling, flavorful, and simple to prepare that it has become the most popular dinnertime meal in Greenhearst.

CARAMEL BUTTER BAR

These chewy bars are a common dessert food in the region. A layer of melted caramel is poured onto buttery dough forms, then the bars are topped with crushed hazelnuts and salt. Once they cool, they are solidified and ready to eat. These bars are high in fat and sugar, but locals find it hard to eat them in moderation.

CHICKEN CHILI

A flavorful chili containing chicken, red beans, green beans, carrots, tomatoes, onions, and peppers. It is hard to grow spicy peppers in Greenhearst’s cool-temperate climate, so this chili is quite mild when prepared the traditional way. Regardless, it is hearty and healthy with its plethora of nutritious ingredients.

OTHER

Beer and appelchek are also staples of traditional Greenhearstian cuisine. You can read more about them on the main Evangelite Cuisine article.

SEE ALSO

Cuisine Masterpost

Greenhearst

Queen Indiga Evangeline

Evangelite Fashions

Evangelite Territories

*

Questions/Comments?

Lore Masterpost

Read the Series