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igrublocal · 4 years ago

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The Takeout’s fantasy food draft: Best pumpkin spice items

Takeout DraftTakeout DraftFood. Fantasy sports. Debating over Slack. Welcome to The Takeout Draft.

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Every week, we will select a topic of conversation from the food and drink world. Takeout writers will then field a team via the snake draft format. After five rounds, The Takeout commenteriat will vote on who they believe was victorious in that week’s draft. At the end of 2020, the staffer with the most weekly victories will select a charity of his/her choice that The Takeout will make a donation toward. (The 2019 victor, Kate Bernot, selected the U.S. Bartenders’ Guild National Charity Foundation.)

The previous drew many passionate voters who were more than ready to reminisce about summers past. After a tight race throughout the first day of votes, Aimee Levitt pulled ahead and scored a well-earned victory with expert picks like garlic fries and lemon slushie (as well as an unexpected swerve toward lobster rolls in the final round). Congrats, Aimee!

This week’s draft is nothing if not seasonal, and it’s equally likely to delight and disgust you: Best pumpkin spice items. Is this a joke? Maybe. Are we about to take our Draft duties very, very seriously? Absolutely.

G/O Media may get a commission

Now let’s cozy up to fall’s coziest flavor.

Marnie: Okay, let’s kick it off with the acknowledgment that Aimee winning the Best Ballpark Food draft is appropriate, since she’s the biggest (only?) baseball fan of the three of us.

Allison: Everybody loves hot dogs.

Marnie: And garlic fries. This Draft will be tough to win people over with. But Allison’s got first crack at it.

Allison: Wait... I have the first pick? I can’t remember the last time this happened! I’m so overwhelmed!

Marnie: Use it wisely

Allison: Alright, so obviously my first pick has to be the iconic pumpkin spice latte. It’s the crossover item that made us a pumpkin-crazy nation.

Marnie: OF COURSE

Allison: Once upon a time, back in the Dark Ages, coffee and pie were two entirely separate things. No one had dreamed they could be together in one cup.

It changed the way we see everything. There would be no Cronut without pumpkin spice lattes. No sushi burritos. Why have one when you can have both?

Marnie: Do you think its popularity is deserved?

Allison: I am a devoted black coffee drinker, and I still get a PSL whenever the first crisp day of fall arrives, and one on Thanksgiving morning.

Allison: I don’t know how anyone could drink them regularly, but they’re a nice treat. And, nowadays, a good reason to get out of the house.

Going out to get a PSL is not an errand. It’s an event.

You need a special outfit that includes a soft sweater, and maybe a scarf. You need to inform everyone you know on social media before, during, and after.

Marnie: That would have been my first pick too. So now I’m in a lurch. But I’ll say Pumpkin Spice Tea. Because we always talk about how it’s really just spices like clove and nutmeg and cinnamon, and those are nice in a warm drink beyond coffee.

This photo of a cheese-stuffed pumpkin in Always Add Lemon is enough to make you kick yourself for…

Allison: You know, I don’t know if I’ve ever tried this. How does it differ from chai?

Marnie: It’s probably just like any number of other warm spiced teas, just with pumpkiny marketing. But Trader Joe’s “Pumpkin Spice Rooibos” tin is adorable, dammit!

Aimee: Of course it is.

Marnie: I fall for it every time. And it’s not as sweet as a PSL.

Aimee: Well, few things are. But maybe if you dumped in a few tablespoons of sugar?

Allison: Or actual pumpkin...

Aimee: That would spoil it! It’s about the SPICE!

Allison: What about blending pumpkin with maple syrup, and putting a spoonful of that in your tea?

Aimee: Huh. That could either be really good or amazingly terrible.

Marnie: TBD.... First pick, Aimee?

Aimee: Pumpkin bread!

Marnie: Oh damn, of course

Allison: There has never been a day where a pumpkin bread has been in front of me and I didn’t eat the whole thing.

Aimee: I especially love the recipe in Joy of Cooking. It’s sweet and spicy and perfect.

Marnie: The “spicy” makes all the difference. I think it should make your nose wrinkle a little.

Aimee: But I also love the pumpkin challah in . I made a couple last week and they make the best French toast.

Allison: I used to make a pumpkin brioche and use it to make bread pudding. It was pretty damn amazing.

Marnie: You were born for this draft

Aimee: I was actually torn between waffles and pancakes, but I love waffles more, so that’s what I’m going with.

Allison: I have not had these either, and am wondering how these particular waffles have been pumpkin spiced.

Is there pumpkin in the batter? Poured on top?

Aimee: In the batter, and mixed with the ginger, cinnamon, and cloves.

Marnie: Does it need cream cheese drizzle on top to really sing?

Aimee: Oooooh, yes, that’s genius!

Allison: I’m thinking of the recipe I did last year for butternut squash pavlova, but making the topping with pumpkin and putting it on a stack of Belgian waffles.

Marnie: Aimee’s double whammy of delicious pumpkin spice carbs has me reeling. How can my second pick compete?

Aimee: I believe in you!

Marnie: I will say pumpkin spice Cheerios. Getting to drink pumpkin spice cereal milk is a lovely way to start the day.

And it’s a nice contrast with all the hot pumpkin spice stuff we usually eat and drink

Allison: Oh GODDAMNIT that was my pick!

Marnie: HA!

Allison: I was apprehensive about buying that, but I had to because of the pumpkin spice bet I have with my husband. When we tried them, the Cheerios made the milk taste like pumpkin pie custard.

Allison: We bought like 20 boxes so we could enjoy them all winter. It was a fine decision.

Marnie: Allison, what’ll you choose now that I’ve swooped into the cereal space?

Allison: I’m going to take pumpkin spice ice cream, much for the reason you picked the Cheerios—it’s a nice cold option, in contrast to the PSL and so many other pumpkin spice’d foods.

Aimee: With caramel sauce and lots of whipped cream! Maybe pecans?

Marnie: Ooo, any particular brand?

Allison: Remember those Talenti layer things I love? They’ve got a pumpkin pie one now with pie crust and stuff.

Marnie: DAMN I want to try that

Allison: What’s also nice: we’re all so ready for fall the second Labor Day is over, but it’s still hot. And even though it’s hot, I’m STILL wearing a cute jacket outside, out of principle.

Marnie: True. We need pumpkiny items for the last legs of summer

Aimee: With the hot sun of summer but the cool breeze of fall...

Allison: I anticipate eating a LOT of ice cream over the next five weeks or so.

Next up: pumpkin pie toaster strudel. You can debate the need for pumpkin spice-anything all you want, but when you see pumpkin toaster strudel, it’s like “this makes perfect sense”

There’s nothing to quibble about. It’s a thing, and it should be a thing.

Aimee: This is true. It’s like a pie.

Allison: If anything, the pumpkin spice latte walked so that pumpkin spice toaster strudel could run.

Aimee: That’s beautiful. Brought a tear to my eye. (Pumpkin spiced tear, of course.)

Marnie: Only major downside of toaster strudel is that you absolutely have to warm it, whereas a Pop-Tart is flexible and can be eaten room temp. But a warm toaster strudel really is amazing

Allison: What I don’t like about pumpkin Pop Tarts is that they should be better. It’s like, if Pop Tarts respected us, it could be amazing. But they don’t. They phone it in.

Aimee: I feel that way about most Pop Tarts.

Marnie: Okay, my third pick might be....controversial. But hear me out: pumpkin pie

Aimee: Ha ha!

Marnie: The original pumpkin spice item

Aimee: It’s true! It’s so obvious, no one even thinks of it anymore. Someone should call it pumpkin spice pie.

Allison: Pumpkin pie is one of my favorite “bed pies.” Have I told you about that concept?

Marnie: Sounds self-explanatory

Allison: I wrote about it a few years ago. It’s essentially a family bonding experience where we all stay in bed and eat an entire pie together from the pan while watching old cartoons, like Garfield’s Halloween and Charlie Brown Thanksgiving. Pumpkin is ideal for this.

Allison: The filling isn’t going to plop out all over the sheets. And the crust isn’t ultra crumbly

Aimee: Ah, yeah, I guess you wouldn’t have bits of fruit falling all over the sheets.

Allison: If made well, you can pick up a slice of pumpkin pie and eat it with your hands. Just like pizza (non-folded, of course). I very much encourage both of you to try this.

Aimee: And you can squirt the whipped cream directly into your mouth. No mess!

Allison: You understand me, Levitt!

Marnie: AIMEE

Aimee: Rolled in lots of cinnamon sugar.

Marnie: STOP TAKING THE GOOD THINGS WHILE I FAIL TO THINK OF THEM

THAT’S....CHEATING, SOMEHOW

Allison: I have not had a good doughnut in a while, and now it’s all I can think about.

Marnie: So just to be clear, we’re not talking about a filled doughnut

More like a cider doughnut, but pumpkinified?

Aimee: Well, I suppose you could... but yes, I was thinking of the cakey doughnuts. I love cider doughnuts so much.

Marnie: Yes please

Aimee: Oh, yes. With a variation for the stove!

Allison: Here’s your variation for the stove: fry it in hot oil just like any other doughnut. There ya go.

Aimee: My next pick is pumpkin spice oatmeal. With lots of brown sugar.

Marnie: Interesting—does it come in that flavor or do you add the spices to make it that way?

Aimee: Quaker does make that flavor, but I’ll bet you could just add the pumpkin spice if you want to do homemade.

My philosophy is that anything that tastes good with cinnamon would also taste good with pumpkin spice.

Marnie: Yes, I can’t imagine anyone being all in on cinnamon but out on nutmeg. Cloves? Mayyyyybe divisive. But it all seems to speak to the same palate

Aimee: Warming spices!

Allison: And it’s coldest in the morning! This is science.

Marnie: How does the pumpkin factor in if you make it yourself? Pumpkin puree right in there with the oats?

Aimee: The beauty of pumpkin spice is that there doesn’t have to be pumpkin. Only spice: the blend of cinnamon, ginger, nutmeg, allspice, and cloves.

Allison: Yup! You can just stir it right in, with a bit of spice, and maybe some maple syrup to sweeten.

Marnie: I’m going to try to court the CPG crowd with a busy, on-the-go pumpkin spice item: the Spiced Pumpkin Pie CLIF Bar

Allison: Never eaten this! I had a Clif bar once in the early 2000s, and that was the end of that.

Marnie: Yeah, you either love them or hate them. I love that they actually feel substantial, like you just had breakfast. Regular granola bars never make me feel that way. And the Pumpkin Pie CLIF Bar comes with a drizzle of icing that, in my opinion, could stand to be paired with a lot more pumpkin spice items.

Pairs great with coffee! People are going to hate me for this but it’s my truth!

Aimee: That’s fine. You have every right to it.

Marnie: Aimee, do you have a firm stance on CLIF bars?

Aimee: I do not because I’ve never had one.

Marnie: I somehow think you’d despise them.

Aimee: I think so, too, which is why I’ve never had one.

Marnie: Last two picks, Allison!

Allison: Alright — my fourth pick is pumpkin butter. What makes this so great is it has the power to make anything into pumpkin spice.

Marnie: Here’s my question with pumpkin butter: what does it work best on? I can never figure out what to apply it to

Allison: You can stir a spoonful into your oatmeal, or put it on ice cream, or into your coffee or tea. Literally anything.

Warm milk! Pancakes! Toast!

Serve it with pork chops, smear it on cookies or graham crackers.

Marnie: Has an application ever failed spectacularly??

Aimee: This is like the shrimp scene in Forrest Gump.

Allison: ^^^and shrimp is a bad place to use apple butter.

But if you don’t know how to restrain yourself when feeding yourself pumpkin butter you should just stop cooking. Let other people do it for you. You can’t be trusted.

Allison: Very! I shared my super-easy apple butter recipe here last fall. You can do that with cubed pumpkin, or canned. As always, just keep an eye on things, because it’s all visual cues on that one. The line between apples and pumpkins in fall desserts is very thin.

I don’t believe that apple butter needs to be a fussy, complicated thing to make. You shouldn’t…

Marnie: That’s a good utility pick and I feel like the voters will reward you for it.

Unless you mess it all up on the last pick.....

Allison: Don’t think I am, because I’m reaching into my personal back catalog again and going with . You know me and pudding.

Marnie: Picking your OWN RECIPE on the final round is A POWER MOVE

Allison: Damn straight it is.

Marnie: I begrudgingly respect this decision

Please tell us what makes it a worthy pick, for those of us who haven’t tasted its majesty yet

Allison: Pumpkin pudding is much creamier and luxurious than pie! And easier to make, in a way. You don’t need to fuss with the oven, and don’t need to worry about making a pie crust. I make a pie crust better than anyone, and honestly do enjoy the process, but it adds a good amount of time to the process.

Sometimes you’re okay with waiting a few hours for pie. And sometimes you’re like “I want pumpkin something within the hour,” and this is what can get you there.

Marnie: A shortcut to immediate pumpkin spice intake is key

Allison: Exactly. There’s a ton of variables I consider when coming up with recipes.

One of them being “how long do I have to wait before I eat this dessert”

Aimee: That’s always an important one.

Marnie: Sometimes you don’t need to consider cook time at all. Because sometimes the thing you want is not edible in the least. Folks, my last pick is a pumpkin spice candle. To make EVERY room in the house smell delicious, not just the kitchen!

Aimee: Ha ha!

Marnie: It is a far-reaching, long-lasting pumpkin spice item. Perhaps the most cost-effective, too.

Aimee: AND if you don’t like pumpkin, it’s still mostly a pleasurable experience.

Marnie: A signal of the changing seasons! Coziness incarnate. People of all palates can agree on smells, can’t they?

Allison: I believe I have at least ten of these in my house right now.

Even if it’s not fall outside, it can be fall inside, whenever you damn well please. You guys need to try lighting up one of those bad boys in April and see how that changes you.

Aimee: As long as they’re not those cinnamon brooms. I don’t know why, but they annoy the crap out of me.

Allison: What are these cinnamon brooms? Another midwest thing?

Aimee: They sell them at Trader Joe’s. They’re in the front where you first walk in, with the pumpkins and the plants, so you can’t avoid them.

Marnie: They look sort of sinister

Aimee: Exactly. They’d be good for witches, but they smell like cinnamon which is somehow not exactly witchy.

Anyway, last pick goes to Aimee! What’s it gonna be?

Aimee: My last pick is... pumpkin spice cotton candy. Mostly because I would really like to find out if you can taste the spices.

Marnie: Does.....does it exist outside of your mind?

This is the first time I’ve really thought about cotton candy having a flavor. Isn’t it usually just sugar, in technicolor?

Allison: I do not like cotton candy, and yet I want to try this.

Aimee: Once I tried a rosé cotton candy and it tasted like rosé if you did the taste equivalent of squinting.

These people are geniuses!

Marnie: I’m excited to let this Takeout Draft loose upon the world.

Aimee: Because no one is tired of pumpkin spice yet!

Who won this week’s Takeout Draft? Vote in the comments.

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imitranslates · 6 years ago

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Honjitsu no Kami Oroshi Ch. 4

Sorry for the delay, this one took me quite a bit! Hopefully the next chapters should be done, uh, not quite as belatedly! Reminder that this chapter is viewable until August 12th on the official website!

You can read this chapter at www.ganganonline.com/contents/honzitsu/ by clicking “ [4話] アーサー王公開! “ in the chapter listing!

Today's Divine Revelation Chapter 4 - The Legend of King Arthur

Page 1

Ryuunosuke: ?

Ryuu: ?

Rin&Ryuu: ........

Page 3

Ryuu: So,

Ryuu: Pull out the knife that was thrust into the pumpkin. (This sure is something.)

Rin: Sorry for bothering you in the middle of work.

My hands are tired, so I can't seem to do it with my strength...

Ryuu: No worries, it's fine! This'll be easy!

Ryuu: Being relied on by my little brother makes me happy...

Rin: I'm really...

Rin: Reeeally reluctant to ask you, but please.

Ryuu: ...Is it really that bad to let me enjoy it? (Every now and then.)

Page 4

Ryuu: Well, anyway. Take a good look at this, little brother.

This is your older brother's true power.

Ryuu: Huuh!

Ryuu: Nnnngh...

Ryuu: Gyah!

!!?

(crack)

Ryuu: My... My wrist...!

Ryuu: (It's tendinitis!!) My wriiiiist!!

Rin: ...

Alright already.

Page 5

Ryuu: Wait, one more time...

Let me try again!! (I'll be able to do it next time!)

Rin: It's distasteful to say things without basis ...Besides,

I don't want to think even less of you than this.

Ryuu: Don't look at me like that!!!

Ryuu: Isn't it bad if you can't pull it out?

Are you using it for dinner?

Rin: No,

I thought I'd make some pumpkin custard.

Ryuu: Flan?

Rin: I bought a pumpkin, but cutting it's more difficult than I thought.

I had some left over vanilla beans.

Ryuu: Ah! (From when I made ice cream!)

Ryuu: (Fushishi) Ehehe, custard!

Even though I didn't ask for it. Custard~~!!

Rin: You're so annoying. Is there a problem?

Ryuu: No, not at all.

Page 6

Ryuu: (Hmm.) Rintarou.

Ryuu: Can we try making King Arthur's pudding?

Rin: Huh? What's that?

Ryuu: Do you know King Arthur?

Rin: Just... the name.

Ryuu: I only read about him when I was a kid, but

Arthur was the king of Britain.

Ryuu: Near the end of the 5th century, the story of a legendary hero who fought with the Saxons spread through the continent.

Ryuu: The story of the Knights of the Round Table, the wizard Merlin, a sacred sword and the Holy Grail...

You could even say that Legend of King Arthur is the first real English fantasy tale.

Rin: Oh... Fantasy, huh... (Not my favorite.)

Page 7

Ryuu: When I told my editor about our divine revelations,

they said I should consider serializing it in a women's magazine.

Ryuu: The Legend of King Arthur is kinda romantic, don't you think?

Rin: Ah...

So it's like that.

(Rin: A king's pudding...)

Rin: Custard's pudding, right? Might as well.

Ryuu: Nice!

Now that it's decided, you should look up how to make pudding!

Rin: Huh? I already know how to make custard...

Ryuu: No, pudding's different!

Rin: Huh?

Page 8

Ryuu: When good King Arthur ruled this land~

Ryuu: If you look it up, you'll understand!

Mother Goose!

Rin: ......

What the heck's that?

[Library search for "Mother Goose"]

Page 9

Rin: (Lately...)

Rin: (I feel like I've become a regular here...)

(Rin: Here it is. It's huge...)

[Mother Goose is...

A general term used for nursery rhymes popular in Britain and America.]

Rin: (These lullabies began as ways to teach English pronunciation, songs to pass down history, songs meant to amuse, etc...

Children of all classes sang these songs during their education.)

Rin: So this stuff

Is what tons of people throughout history used to sing.

Rin: King Arthur appears in here, too, huh.

Page 10

[When good King Arthur ruled this land, 　　

He was a goodly king; 　　

He stole three pecks of barley-meal 　　

To make a bag-pudding. 　　

A bag-pudding the king did make, 　　

And stuffed it well with plums; 　　

And in it put great lumps of fat, 　　

As big as my two thumbs.]

Rin: ?

Rin: (Barley-meal...? Fat!?

Isn't this supposed to be custard pudding? What's the deal...?)

Book: Pudding: Best Collection

Book: There are all types of pudding!

The History of Pudding.

Sausage and dessert are both "pudding!?"

Rin: ...

Ah.

(What a pain... This is so over the top...)

Page 11

[But...]

Rin: ?

Book: King Arthur and the two swords.

Announcement: The library will be closing shorty.

Page 12

Rin: (Crap!

I was just supposed to be doing a little research, but I got really into it...)

(Rin: It's already this late...)

Rin: (I wasn't able to finish the book about King Arthur, so I ended up checking it out.)

Rin: (The book about pudding, too.

I'll make sure to read it thoroughly la...)

Man: ?

Rin: (What, no way...

What am I getting so excited over?! Come on, me!)

Rin: (This is just some annoying thing I have to do! What's wrong with me?!!)

Page 13

[Those divine revelation menus are my job.]

[Intently doing research and spending long hours in the kitchen]

[Are just part of work.]

Rin: (Right...?)

Page 14

Rin: Why are you here.

Ryuu: I'm taking notes!

Ryuu: I can't cook, but I won't be able to write about it if I stay oblivious!

I'm counting on you to explain!

Rin: (Tch.) Coming in here and demanding something like that...

If you get in the way, you're banned from the kitchen from now on.

(Ryuu: Banned?!)

Ryuu: How cold-hearted...!!!

[Explanation]

Rin: So first, the ingredients.

Wheat flour, bread flour, brown sugar,

Spices, raisins, eggs, milk, and suet.

Ryuu: Suet?

(Also known as sukiyaki fat.)

Rin: It's beef fat.

A particular kind that comes from the area around the kidney's.

Page 15

Rin: Recently using butter has been commonplace, but

Since we're making "King Arthur's pudding," I think we should make it the old way.

Ryuu: When you say old, how old is it?

Rin: 17-18th century, I guess.

Rin: Pudding originally referred to a kind of sausage.

Back then, when the fields in fall started to thin out, cattle farmers would slaughter their cattle.

It was common to use organ casing to preserve food for later.

[There are various theories.]

Rin: Only after that, hundreds of years later, did the sweet pudding we have today get developed.

Ryuu: Ah!!

In the old stories of Mother Goose, there was something about sausage pudding!!

Ryuu: I see, so that's why! (I thought that was weird.)

Page 16

Rin: Since it's an old pastry, it's simple to make.

Rin: First, grate up the suet.

(Use a cheese grater or something like it.)

Rin: Mix it together with both flours and the sugar until it looks incorporated, then

Add the raisins, spices, beaten eggs, and milk, and stir it together.

The spices are cinnamon, nutmeg, ginger, cloves, and coriander, stuff like that.

Rin: With that, the dough's done.

Rin: Now,

Rin: Next is the interesting part!

First I'll boil this cloth in water.

Ryuu: Huh? The cloth?

Rin: Yeah.

In the 17th century, something called a "pudding cloth" came about.

Rin: This cloth became a substitute for cattle organ lining.

With it, they could easily make pudding all year round.

Page 17

[Dust with flour]

Rin: What we call "basins" now were like private steam-cookers. (I've never seen one myself though.)

Rin: Now, I'll wring out the cloth, spread it out, and sprinkle it with the wheat flour from before.

Then I'll place the dough on top.

Rin: Tie it together into a pouch.

Rin: And submerge it in boiling water!

Ryuu: !!!?

Ryuu: You put it in there?!

Won't it get all soggy?!

Rin: I thought so, too, but

The flour I sprinkled on hardens and becomes like a skin. So it shouldn't get very wet...

[Doubtful.]

Ryuu: Re...

Ryuu: Really...

Page 18

[As the water evaporates, add more hot water.]

Rin: Well, anything's an experience.

To keep the water covering the bag halfway, I'll have to periodically add water over the 2-3 hours it boils.

Ryuu: That's so long!!

So, where's the one you boiled for 2-3 hours?

Rin: There isn't one.

I've been making dinner preparations until now.

Ryuu: ...Hm?

Ryuu: Wait, Rintarou.

What are you doing with that pumpkin?

Rin: What am I doing...?

I thought I'd steam it like this so I could pull the knife out. (Since I can't take it out.)

Ryuu: Stop! Stop!! Just wait a sec!!

Rin: !?

What's the deal?

(Ryuu: No way!!)

(Ryuu: You absolutely cant!!)

Page 19

Ryuu: That kitchen knife...

Please trust in me to pull that knife out later.

Rin: ......

(Rin: Trust in you..?)

Rin: ....

What?!

Page 20

Ryuu: Y'know, Rin...

Seeing you in the kitchen has become really common, huh...

Rin: !

Whose fault is that?

Rin: Lately, I feel like I'm always in the kitchen or the library.

Ryuu: Ahh, for your research.

Was the pudding lots of trouble?

Rin: (No.) Just looking up the recipe was easy, but...

Rin: I ended up getting curious about all sorts of things on the way...

Rin: If I remember correctly, the "English people" in King Arthur's time and the Saxons that had come from the continent were different.

Pudding was a traditional dish from those Saxons, but...

Ryuu: Hmm.

Rin: That pudding was also made by King Arthur.

...Isn't that a bit weird?

Ryuu: Haha! I see.

...Yeah, it's a bit weird, but it's not that weird.

Page 21

Ryuu: Because at that time,

Weren't a lot of things changing?

Ryuu: Former enemies became citizens. The shape of the country was changing.

Organ casings became cloth. Models changed.

Ryuu: And those things changed from history to written word.

Ryuu: A simple high school student

Ryuu: Becomes a chef before you know it.

Page 22

Rin: Just when did I become a chef...? (I'm just doing what my job entails.)

Ryuu: Before you know it, I said!

Hey, is your pot okay? (It's almost time, right?)

[But...

For just a moment]

[While researching and making all sorts of things]

[Before I knew it, I was enjoying it.]

Page 23

(Finish it off by baking in the oven to dry the outside.)

[Just a little...]

(Prepare a custard sauce drizzle onto the pudding.)

[But that's a secret.]

Ryuu: It's doooone!

[Today's Divine Revelation Menu:

King Arthur's Pudding (with custard sauce)]

Page 24

Ryuu: Thanks for the meal! My very first pudding!

Ryuu: ...

....

Ryuu: ...Ah...

It's rich... (Really rich.)

Rin: It's really dense!

I wonder if the thick texture is because of the beef fat.

Ryuu: I can smell the spices!

When I smelled the dough earlier, it reminded me of Christmas!

Rin: Yeah, me, too!

Next, I'll try it with the custard on top.

Ryuu: Ah, me too!

Page 25

Ryuu: ...Yeah.

Ryuu: This is really good.

Ryuu: Fancy meals are good, too, but

A traditional dish with a few ingredients, cooked simply,

Ryuu: I feel like I can touch history just by eating it.

Ryuu: Living alongside nature's cycle with their cattle,

Devising new ways to use their wheat and fruits as they ate.

[Ryuunosuke is]

Ryuu: A strong wind blows over the scarce soil...

[Summoning an unseen, far-off legend.]

[Turning back time.]

Ryuu: I can see the capital,

Where a king used to live long ago, in a land far away.

Page 26

Ryuu: And in that place,

Ryuu: Is a sword that only the rightful king can pull out.

Page 28

Ryuu: ...Please

Lend me your power...

Ryuu: I am also a king,

Ordained by literary circles in the future.

Ryuu: Come out!

Page 29

Ryuu: Ex-

Ryuu: cali-

bur!

Rin: Huh?

Rin: I thought that was a different sword from Excalibur?

Page 30

Ryuu: ...Eh...?

Rin: Oh, it came out.

Ryuu: Ehh?!

Book: King Arthur is given Excalibur by the Lady of the Lake.

Ryuu: EEEEH?

Ryuu: It really was a different sword. (I didn't know...)

Rin: (The blade's undamaged.)

Rin: I wonder if that was a real revelation...?

[There's multiple patterns.]

Page 31

Girl: Hey!

You!

Girl: Wait...

Schoolgirl: Kya!

What are you doing?!

Girl: I, I'm sorry...

This is grandma's...

The pumpkin I got from my grandmother...

Schoolgirl: That was close! Geez, what are you doing?

Schoolgirl2: Just drop it. Let's go.

Page 32

(Schoolgirl: What a joke... That stuff about her pumpkin...)

Mom: Urara, are you okay!?

Urara: Ah, yeah, I'm fine!

Mom: You scared me...

That's why I said it'd be better to send it by mail!

Now, can you stand? Let's get going.

Urara: Yeah.

Mom: Don't stray off, okay!

Urara: Okay.

Urara: (This is Tokyo...)

Page 33

[This is the city I'll be living in from now on!]

#honjitsu no kami oroshi #honjitsu no kami oroshi 4 #honjitsu no kami oroshi chapter 4 #today's divine revelation #manga translation

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theexploringegg · 7 years ago

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Day 60: Swimming with Sharks to Playing in Paradise.

Our last morning in Fantasy Lodge, I slept in again and joined the others at breakfast around 7.15pm. We had the same again- I can't get enough of the sweet mango and eggs are always a winner to start the day. We packed up quickly and left the lodge about 8am, heading to our first destination: Aguinid Falls. My guide Titu lead me through the 5 levels of natural beauty- we swam, jumped, climbed up a waterfall, stood under the pounding sheets as it beat our backs and finally had a group photo with some other locals we had met along the way. Titu told me she had 2 children, 11 and 13, who she supported herself- her husband working in Cebu City as a driver whom she saw once a week. Her dad was a fisherman and at 75, was finding it hard to work. It made me appreciate the work she was doing here, as a volunteer really because the one pound entrance fee goes towards the government. I ensured we tipped her to thank her for her kindness. I joined Mel and tita (Mel still had a swollen ankle so had to wait), and we drove to Oslab where we would be swimming with whale sharks. (Yes, swimming with SHARKS!). Feeling a little nervous, we got into a small boat with our local guide and two others. Only 50m away from the shore, we could see the massive grey and white spotted bodies of the sharks bobbing to the surface, their huge mouths opening wide to take in the little fish they were being fed. Kuya gave us the snorkels and allowed us to jump into the clear blue waters. I looked under. And screamed. There were whale sharks all around us! I took another look, this time for longer. We were about 10 metres deep and the water was so clear I could see all the way to the seabed. Hundreds of tiny blue fish were swimming in a school, bigger fish were circling underneath and then the gentle giants themselves- the whale sharks humbly gliding by. I swam close, making sure not to upset them (touching them warrants up to 6 months in prison- they really ensure the beasts are protected and not harmed). Mel can't swim but wanted to get under the water too so we went down together, holding our breath for as long as possible to enjoy life in the depths. What a surreal experience! Back on land, we visited another set of falls which we had to ride a habal habal to reach: Tunalog Falls. We descended at a steep gradient down to the foot of the falls where I gasped at the height and tried to follow with my eyes one of the single drops falling from the very top to the blue pool below. Small birds were soaring over the blue water, skimming their feathers before swooping upwards again. I actually couldn't get over how beautiful it was and only a few people were there- it wasn't overcome with tourists with a swarm of selfie sticks (let's keep it a secret between us, dear reader). After a few mandatory pictures, I went for a swim in the cold waters, going behind the sheet of water and doing handstands as it was only chest deep- no jumping here, I had to control myself. Still dripping, we habal habal'ed it back to the car, and drove just 10 minutes to the ferry terminal for Blue Waters Sumilion Resort. If the welcome was anything to go by, I knew it was going to be a luxurious stay. Beautifully dressed staff handed us an iced ginger drink to enjoy while they showed us a map of the island (only 24 hectares and owned exclusively by them) and wished us a lovely stay. I could see our destination from the land, only 15 minutes away by boat. As we walked the wooden jetty to the boat, my excitement mounted and I was awed by how blue and clear the waters were- the sea bed and seaweeds clearly visible below. As we docked, the staff put out a little wooden jetty for us to walk along, so we hobbled to the reception area and threw down our bags to enjoy lunch overlooking the water. Mel ordered her fave drink (watermelon juice), tita had a lemongrass cooler and I had a San Miguel light which made me feel light since we hadn't eaten since early morning. Our food was beautiful and really well-presented on large, clean white plates. I had a corn soup made with lemongrass and coconut milk which came with fish cakes packed full of salmon. Sublime. Mel had grilled chicken while tita had some fish, followed by a beautiful meringue log filled with custard. We were being spoiled! Finally 3pm arrived and we were able to check in much to Mel's delight who was still nursing her swollen ankle that tita had tried her best to bandage up (making it a bit too tight for circulation). As we pulled back the sliding doors to cottage number four, I was shouting "wow!" at the sight of our beautiful spacious room: 2 huge double beds, TV and sofa area, writing desk/dressing table area, then more sliding doors to what opened into the biggest bathroom/open shower area I had ever seen. Mel took her place on the bed and we all chilled there for a while, enjoying the air-conditioning. I called a loved one while they rested, then tita and I went for a hike around the island, finally stopping at one of the beaches to enjoy the sunset which painted the sky orange and pink. There was so much to do on the here- it even had a lagoon for pedal-boating and kayaking as well as equipment for snorkelling, a sand bar, hiking trails and the room was so beautiful you could even just stay inside and look out at the views. Tita and I just lay on loungers watching the sunset before going back to join Mel at dark. I got changed quickly to go for a swim before dinner- the pool was illuminated a bright aqua blue and a full moon was high in the sky. So serene. Feeling refreshed after a shower and a clean set of clothes, the three of us went to the open-air restaurant for a buffet dinner. There were so many choices- I definitely needed to be here for longer than one night to try everything! I settled for salad and some mini starters- chicken sisig and beef crostini before moving onto the mains. I tried grilled tuna steak, barbecued spiced chicken, lechon liempo (roast pork belly), prawns and crabs in a butter sauce and sardine spaghetti with fresh basil and tomatoes. I was contemplating just grabbing some fresh fruits for dessert when a waiter approached our table carried a plate which we set down on the table in front of us. I glanced and did a double take- it was a piece of chocolate cake with coloured sprinkles and cherries with chocolate writing on the plate saying "Welcome to Pinas My Nieces Sasing & Louise." I was so touched and surprised! I gave auntie a hug and kiss on the cheek as I really felt so blessed to be here and it was all thanks to her. We shared most of the massive slices and sampled a few other Filipino treats (just to taste!): salu salo (mango sago pearl pudding) and biko (sticky rice cake). The moon was full and beautiful. We lay on loungers by the pool just to enjoy it, and let our food digest. Tita and I planned to get up at 5.15am for the sunrise so after some social media time we got to be early. Lights were out around 10pm, the AC was set to an ambient temperature and we cosied up under the sheets for a peaceful night on Sumilon Island.

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healthmasterlove-blog · 6 years ago

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chocolate covered katie black bean brownies

Mouth ceased moving mid-chew the moment I started to really taste the black bean brownies. I was attempting to eat just healthy, whole food items, however a severe dessert craving had convinced me to unite black beans with flax seed, coconut oil, maple syrup, and chocolate chips to produce a brownie-shaped thing. Now, standing on a hot oven and also a bowl of steaming material, I had been putting up with the impacts. The recipe also had stated you did not need to dwell at a "fantasy world" to consume certifiably healthy brownies, as those tasted "deep, dark, rich, fudgey, along with chocolatey" --?? Together with "no flour" In fact they wore a brownish, gummy sponge using a couple of chocolate chips sprinkled at the top. I took a second snack in a futile effort to convince myself perhaps, yes, those did taste like dessert, even while I recorded the nutritious ingredients within my own mind, as though this may conserve the taste. I'd only discovered the planet of "healthy" desserts --?? A universe in that a brownie is not only a brownie, also deception works from the service of health. After surviving in this odd universe for a couple of decades, I have realized that the terminology writers utilize within those recipes shows about our tenuous association with food, femininity, and joy since it can in regards to the deliciousness of black bean brownies. Obviously, that's not stopped me by looking recipes, desperate to obtain a more "healthy" dessert which may match my cravings. I thought my sweet teeth could dissipate because I got old, however, mine has just gotten worse. I desire to eat dinner for lunch, breakfast, and lunch. At one point I started developing my own recipes with all the ideal rates of lean protein into fit fats and whole carbohydrates in a effort never to violate the scale. "Perhaps you have been aware about chocolate-covered Katie?" A fellow pudgy grandma asked me within the cookie cutter in a Jewish meet-up straight back 2011. "It'll transform your life" Over anything else, these recipes show tenuous association with food, femininity, along with joy. And, the way it did. On the web, I discovered that an whole globe of healthy dessert blogs and also the ladies who love them Desserts With Advantages, Ambitious Kitchen, Minimalist Baker, That Cake Chick. However, the reigning "queen of healthy desserts" is Katie Higgins, that runs a site named chocolate-covered Katie. She boasts nearly 20,000 followers on Twitter, 156,000 on Insta-gram, and a fresh novel that made Amazon's list of the greatest movies of 2015. I guessed she'd to learn what she had been doing. After Higgins's information, I attempted "healthy" cookie-dough dip, whose recipe reassuringly was featured in Bon Appetit, Shape, Glamour, and much more. I dutifully combined ginger, nut butter, almond honey, milkand baking soda, and salt along with chick peas --?? Wait, chick peas?! It appears to be a toddler hauled his full bowl of baby food to some heap of specialization hummus and a chef made a decision to promote the endproduct. But somehow, its own candy stickiness works. I mightn't call it cookie bread, however: It is similar to compact nut-butter with lots of chips. The very first time that I left it, then I licked the spoon, then and then your whole bowl. Higgins says that she does not wish to distinguish between healthy and indulgent, at a society obsessed with cutting back on refined sugar bad fats, and carbs that are simple, the nutrient part could be the largest fascination in these recipes: They are always sugar free, fermented, and vegetarian, and also typically the very widely used ones hide veggies such as spinach and beets. Why? We millennials wouldn't guzzle some thing like slim fast: The thought of putting artificial flavorings and chemical compounds inside our own bodies turns our stomachs. As an alternative, you wish to consume whole what are beneficial for our own bodies but taste such as piecaken (cake with layers of dish baked in to it) and inhale things from scratch at one moment or 2. For individuals who register to healthy-dessert ingestion, it isn't about carbs; it's all about entire well being. As stories and studies demonstrate a calorie is not a calorie isn't a calorie: The high caliber of the calories you are eating things more compared to the dimension itself. Higgins recently demonstrated that which she eats at one day: three healthy desserts and 3,000 calories. "This green frosting takes three minutes to create, and in addition, it counts for inch of your everyday vegetables" exclaims That Cake Chick about her three-ingredient avocado icing. The recipe for Peanut Butter Chocolate Chip Quinoa banana-bread on Ambitious Kitchen "No oil, butter, milk and made out of healthful gluten-free quinoa & oat flour!" Shape magazine released "1-1 Crazy Delicious Desserts using Hidden well balanced meals," including beet-chocolate pudding, cauliflower rice batter, purple cabbage cake, along with eggplant brownies. (Yes, even eggplant brownies.) These recipes are necessarily sugar free, fermented, and vegetarian, as well as typically the very well-known ones hide veggies such as lettuce and beets. "I will love more comprehending it is fantastic for mepersonally," Deborah Schipper, the founder of this Cake Cleanse diet writes her site, where she's motivates one to bypass the juice cleansing and eat healthful snacks (recipes) Twice every day. Schipper has expunged all processed sugar free and gluten to make the most of her energy and general wellbeing, writing, "Cake Cleanse is about making healthy foods taste good and makes it possible to with just how to take care of cravings" There is an inherent psychology for the preoccupation with healthy eating. After taking a look at some of those recipes, food and nutritionist researcher guru Marion Nestle explained, "everyone loves desserts, also in the event that you're able to provide desserts a wellbeing Ha-Lo, you may convince your self which they don't have any calories, are still advantageous to youpersonally, and also you're able to gratify into the maximum." (Taken too much, it offers a chilling name: orthorexia, or even a unhealthy fixation with eating. Thomas Dunn, an associate professor of psychology at the University of Northern Colorado, says it is all about "treating the human system using only the purest nutritional elements.") However, in a variety of ways, our obsession with all goodforyou foods feels more social than human. Millennials save money energy, time, and money on food than any generation before us It is this generation's stone. A number folks are attracted to restaurants and chefs the others to recipes, but others for the most recent super-food. However around the board, culturally, we are mesmerized by the nutritious chances of food. It's too easy to spend time searching through food pornography around Insta-gram, specially if photos of coffee-fudge frosting made from cashews, espresso, stevia, along with walnut syrup seem to be creamy swirls of scattering beneath a luscious brownie. Just as Dana on the Minimalist Baker exclaims, "Hooray for healthier deception!" Perhaps unsurprisingly, the majority of the recipes seem disgustingly counter-intuitive, which explains the reason on the blogs, there exists a normal story to demonstrate that the desserts taste great: Girl makes dessert. Brings said dessert to bash, at which she leaves it upon the desk with out an indication. Everybody else wolfs the dessert and can be shocked to learn it really is, in reality, manufactured from chick peas, lettuce, avocado, Greek yogurt, or oats. "I can not inform you just how many girls said, 'Ugh I gotta stop eating the material,"" Higgins writes her site about the healthful cookie dough. "After I finally confessed that the dip has been healthy (and that it comprised chick peas!)) , nobody could trust in me" Think about desserts whilst the grownup corollary to parents sneaking broccoli in their kiddies' mac and cheese. While I really don't love several of this terminology around healthy desserts --?? Occasionally, it appears to feed in to the societal anxiety that women feel to be lean, to withstand healthy food items, to be demure --?? Based in my adventures, I also do not see anything inherently wrong with all . Think about these because the grownup corollaries to parents sneaking broccoli in their kiddies' mac and cheese. For a number folks dessert-lovers, it is usually going to become a great deal more pleasing to eat a cake made from bananas compared to a genuine banana. By eating some thing which resembles a decadent dessert we plan to meet this appetite whilst staying true to the health trope. Since Higgins states, her recipes have been "a far healthy alternative, while tasting only as gloomy." After much trial and error, I will report that a number of these other recipes do taste good. Simply take the microwaveable one-minute chocolate cake at a mug --?? Or, as I want to call it, the millennial production's soufflé. It's essentially a flourless chocolate cake with a little bit of batter concealing at the midst and simmer at the shirt --?? An easy method to gratify guiltlessly, not just as the ingredients are beneficial to you personally and the recipe includes builtin portion controller but also since it's only enough for a single individual. "Indulge, no strings attached!" Says Desserts With Benefits writer Jessica about identical recipes on her website, using phrases commonly related to casual sex to eating supper. The thought of healthful decadence, or decadent healthiness, might seem weird for some, however only like Tinder and the thought of "swiping directly" have entered the main stream, thus possess any of these odd recipes and ingredients. (The mug cake me-me is breaking up the internet because we talk) Bakers and chefs are now using different flours and sugars so as to add depth and texture of flavor. Untitled, the restaurant at the Whitney Museum, utilizes fermented bread to produce that which some have called the very best chocolate chip cookie from the big apple, also even Momofuku Milk Tavern has begun baking a cookie cutter with no butter, legumes, milk, or even extra sugar. "Instead of visiting because substitutions," says Claire Ptak, that uses rye, spelt, and buckwheat flours in addition to agave nectar and hands sugar in her London-based bakery Violet Cakes, "they've much to offer themselves. I take advantage of them since the starting place and find what to match their own taste" I actually don't know if she would have the ability to obtain something to subtract the taste of black beans, but also for many years I have been ineffective, my experiments producing heaps of dishes of plaster, putty, or even plastic out of the oven. Until this is, once I followed up a muffin recipe about Ambitious Kitchen which entails for dark beans, coconut oil, cocoa powder, maple syrup, eggs, and vanilla. I pulled off the muffin tin from this toaster, knowing to not expect much. However, those were all different: cakey, dumb, yummy --?? Way over edible. In reality, I ate three, and nearly did not need to feign in any way. Eureka! I am likely to premiere them at a friend's party in a few days: I would bet nobody will guess they are eating something healthy. Read the full article

#blackbeanbrownies #brownies #chocolatecoveredkatieblackbeanbrownies

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christinaepilzauthor-blog · 8 years ago

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Foods the Romans brought to Britain

by Cindy Tomamichel The Roman Empire spanned a great deal of the known world in ancient times, acting as a conduit for the spread of Roman culture. After the invasion and occupation of AD 43-410, Britain would never be the same. For its people and the environment, the Romans brought new ideas and foods, many of which have become staples of culinary tradition. There are a variety of information sources by which a picture of the foods of Roman Britain may be reconstructed. There is the actual foodstuff itself, where food such as grains, nuts and bones may be preserved by charring or carbonisation such as during a fire. Preservation by waterlogging occurs within peat bogs and estuaries. Fossilised remnants may also be found in latrines and rubbish heaps, where minerals such as calcium have replaced the structure. Food was also buried in containers in the burial sites of wealthier individuals. Shrine offerings are also another source of food evidence. Food containers may also carry the imprint of their contents. Other sources include import and export evidence, such as amphorae for wine, oil or garum. Some written sources exist, even for such things as shopping lists, for instance the Vindolanda tablets "... bruised beans, two modii, twenty chickens, a hundred apples, if you can find nice ones, a hundred or two hundred eggs, if they are for sale there at a fair price. ... 8 sextarii of fish-sauce ... a modius of olives ... To ... slave of Verecundus." There is some evidence of Roman foods being imported to Britain well before the invasion. However, the invasion created multiple avenues of demand for Roman foods, which expanded the importation significantly. The Roman army was a major consumer, but also the desire to be seen as Roman saw a rise in demand for exotic imports. What in the late Iron Age was a trickle, soon turned to a flood of new foods available during the occupation. Romans also brought food related ideas. Firstly there was a need to produce food in Britain on the scale required to supply the army. This need, coupled with the Roman habits of building roads and towns soon changed the face of agriculture. From small holdings growing mostly for personal consumption, it changed to larger farms specialising in growing enough of a product for market. The spread of new foods worked a gradual path out from the towns to the surrounding countryside. In this way many new foods became established. New fruits and nuts included apple, cherry, plum, walnut, mulberries, medlars, and chestnuts. New vegetables were grown such as carrots, beets, garlic, onions, shallots, leeks, cabbages, peas, celery, turnips, radishes, and asparagus. Herbs were both medicinal and for cooking and teas, including poppy, black mustard, rosemary, thyme, garlic, bay, basil, borage and savoury mint. All these established and stayed popular even after the Romans left. Other foods were popular only during the occupation, or just didn't establish well, such as grapes, figs, pine nuts and olives. Another way in which plants may arrive is by stealth. The weed seeds are harvested and are within a bag of seed grain, or they are planted and the environment suits them too well and they escape and naturalise. Plants like this include ground elder, white mustard, alexanders, stinging nettles, greater celandine, and fennel. Grains play a major part in diet and also part of the stability of society. A poor harvest would mean cultural unrest, particularly if the invaders were seen to be consuming large amounts. Grains already in Britain were various types of wheat, barley and oats. With the Romans came both an increased demand and new technology for ploughing and agricultural tools. They also introduced rye, millet and spelt. With the development of a closed field system, cattle could be alternated with crops such as grains, pulses and vegetables, increasing productivity.

Baking ovens are a common feature of Roman fortifications. This is a loaf of bread from a bakery in Pompeii. (source: http://www.pompeii.org.uk/m.php/museo-pistrinum-di-soterico-pompei-it-117-m.htm)

Part of many affluent Roman households was a garden, and perhaps this was the start of the English love of gardens which has spread with them all over the world. A typical house layout had a central courtyard garden, and here decorative plants such as box, foxgloves, mulberries, lilies, violets, pansies and roses would have been grown.

Part of a household might have included animal husbandry areas. For those longing for a taste of home, a snail farm or "cochlea", would have been established, where imported Roman snails were raised and fattened. They were fed on milk and oats or spelt to purge and fatten them, then cooked in wine, with garum or garlic. Roman snails are still to be found in the UK. Hare gardens with semi domesticated rabbits also existed for fur, hides and supplies of meat. They also built enclosures to keep deer, as well as pigeon enclosures and kept chickens and guinea fowl.

Edible Snail - photo credit Fred Dawson via Visual Hunt /CC-BY-ND

Britain was already exporting beef before the invasion, and goats, sheep, chickens, pigs and deer were also being eaten. Pigeons, quail, geese, pheasant and guinea fowl were likely imported with the Romans. Ham in brine and bacon with their good keeping qualities were important for soldiers on the march.

Amongst the many cultural changes the Romans brought was the change in eating habits. While in the more remote rural areas people probably continued eating stews, roast meat and porridges, in the towns more people adopted Roman dining habits. These are familiar to us today as the three meal arrangement, with breakfast being quite small, a moderate lunch and a larger dinner as evening was for entertaining. Fast food was also a Roman invention, with many small bakeries and food places available for those who could not cook at home, serving things like kebabs and burgers. Bath houses were also popular social hubs were snacks could be purchased.

However diet varied with social status, location and job. Many remote Britons would have continued eating their normal food, perhaps adding some new vegetables, herbs or grains to the mix. The elite would be the major consumers of the imported foods such as wines from Gaul (France), dried dates and olives.

The soldiers had to buy their own food, and had a routine for doing so. They often had their own bread ovens, herds of cows, pigs and managed their own purchase of grains and vegetables. A soldier's diet was also often supplemented by food sent from home, or by hunting local animals such as boar and deer.

Imported food consisted of things that would not grow or was not available in sufficient quantities. This included dates, almonds, olives and olive oil, wine, pine cones and kernels, fermented fish sauce (liquamen or garum), pepper, ginger and cinnamon.

After the Romans left Britain in AD 410, many aspects of their culture vanished. However, the hardier or more popular of the introduced plants and animals survived, becoming an integral part of the landscape.

Recipes

The main reference for Roman food is the cookbook of Apicius, a Roman epicure of around AD 100. The book is full of recipes for main meals, and often has several variations on a dish or ingredient. While many of the ingredients are probably not to today's tastes, many of the casserole and vegetable dishes sound interesting. Unfortunately none of the bread recipes he probably had are included.

Milk Fed Snails (Cochleas lacte pastas)–Apicius

After being purged and cleaned, the snails can be fried in oil and served with a wine sauce. Or they could be fried, then made into a soup with broth, adding pepper and cumin.

Vegetable and Brain Pudding (Patina frisilis)- Apicius

Take cooked and mashed vegetables and brains and mash to a fine paste. Add eggs, broth, and wine and place in an oiled baking dish. Bake and sprinkle with pepper when done.

Libum - Serves 2 (A type of cheesecake)

10 oz ricotta cheese. 1 egg. 21/2 oz plain flour. Runny honey.

Beat the cheese with the egg and add the sieved flour very slowly and gently. Flour your hands and pat mixture into a ball and place it on a bay leaf on a baking tray. Place in moderate oven (180C/400ºF) until set and slightly risen. Place cake on serving plate and score the top with a cross. Pour plenty of warmed runny honey over the cross and serve immediately. This is similar to a Greek cheesecake, which uses cottage cheese instead of ricotta. (Source: Sally Grainger The Classical Cookbook, published by British Museum Press.)

(Note: a variety of academic and website reference sources were used for this article, please contact the author if details are required.)

~~~~~~~~~~

Cindy Tomamichel is a writer of action adventure romance novels, spanning time travel, sci fi, fantasy, paranormal, and sword and sorcery genres. They all have something in common – swordfights! The heroines don't wait to be rescued, and the heroes earn that title the hard way.

Her first book, Druid's Portal: The First Journey will be out with Soul Mate Publishing in 2017. On Amazon May 17th. An action adventure time travel with a touch of romance set in Roman Britain around Hadrian's Wall.

A portal closed for 2,000 years.

An ancient religion twisted by modern greed.

A love that crosses the centuries.

Contact Cindy on Website: www.cindytomamichel.com Facebook: https://www.facebook.com/CindyTomamichelAuthor/ Twitter: https://twitter.com/CindyTomamichel Goodreads: https://www.goodreads.com/author/show/16194822.Cindy_Tomamichel Google+: https://plus.google.com/+CindyTomamichel

Hat Tip To: English Historical Fiction Authors

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ff-ringo · 4 years ago

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