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thenwhokilledtheworld · 3 months ago

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From The Light Sent Down Chapter 11. Those Who Share The Blood

The canopy over the entrance to Kara Kara Bazaar is scarlet, embroidered with golden thread, so the sandstone under their feet, Sonia’s hair, and the late afternoon sun are all cast in scarlet. Tassels on the edges of the canopy bounce and sway in the breeze blowing over the dunes. A Gerudo with the sides of her head shaved and the rest in a long braid waves a fan made of Molduga fins to cool the air under the canopy. They are waiting to be announced and let into the gate. In this time, Kara Kara Bazaar is walled in, and is nearly the size that Gerudo Town is in her own time. It’s still the one settlement in all the desert where males are permitted entrance, which is why it’s been chosen for the feast at the end of Sonia’s diplomatic tour of Hyrule. Chief Ganondorf should be letting them in at any moment.

“Some delay now,” Bronwyn grumbles through thin lips.

“I think diplomacy is the part of chieftainship he likes the least,” Sonia replies, the ghost of a laugh curling the corners of her mouth. “My little brother would rather be with his books or his soldiers than wining and dining emissaries, unfortunately. We will have to be excellent guests.”

“So no second helpings of dessert?” Asks a crestfallen Danylo.

“Oh, no, I think second helpings are almost mandatory, don’t you? It pays a compliment to our host. I would suggest thirds if you can manage it.”

Zelda hopes that Gerudo desserts will be as good in this time as they are in her own. She has not had any fruitcake at all for several months, which is entirely too long. Only the Gerudo could think of something as wonderful as sponge cake and fruit and whipped cream soaked in cactus fruit liquor. She wonders if anyone will mind if she has four slices all to herself.

A low horn blares a note that echoes over the wall. The Gerudo holding the fan bows deeply to Sonia and says, “Your Holiness. The gates will open momentarily.”

“Come, everyone,” says Sonia. The priestesses array behind her. She dusts off her dress and straightens her crown of golden leaves. Rauru has remained behind, still visiting with the other Zonai. He’ll rejoin them once they’re on their way back to the Great Plateau. Sonia had thought it unwise to have Rauru join them in the Gerudo Desert, since Ganondorf was so wary of Zonai. Sonia still wears her Secret Stone on a chain of bronze and white beads, though, a reminder to all of the power that had been given to her both by the Zonai and the Goddess. She is glowing that evening. It is not even two months before the time for the baby to be born.

On nights like these it’s easy for Link’s absence to feel like a bearable weight. She doesn’t constantly wish to be alone or have to force herself to smile. It’s easy to believe that one day, soon, her power will be enough to carry her home. She has to hope that it’s more than just a comforting feeling.

The gates swing open. Another horn blast ushers them in. They walk through a short tunnel past rows of Gerudo guards standing at attention, although not kneeling, into a large courtyard lit by dozens of burning torches and filled with long, low tables burdened with a rainbow of food and surrounded by jewel-colored cushions. Palm trees planting beneath the paving stones surround the feasting area. Servers wait in archways to the sides with more platters of choice meats and cups of wine. The heralds lower their horns. The whole feasting area is filled with a riot of people from all over Hyrule, almosts none of them Hylian: Rito and Gorons and Zora, many of whom Zelda remembers from their travels. Sefa, the Zora queen. Rondan, the Goron headman. More soldiers along the walls stand and salute when Sonia enters. The Rito elder, an old and reedy character who mainly resembles a duck, is seated on an especially large cushion and talking on and on to Leto, the chief of the Rito archers. Several Zora are reclining at table eating grapes and lemon custard. At the foot of a raised platform bearing a jeweled chair is Ganondorf himself, wearing a long scarlet robe and his hair in what seems like a hundred golden pins and clasps. It’s the first time she’s seen him not bearing his sword.

There are no Hylians besides the priestesses and Zelda. Ganondorf had asked that the feasting be limited to non-Hylians, since none of them had been warring against each other in the last few decades, and he was uncertain about how civil his own people could be toward the Faronese especially. At least, that was how Sonia had explained their conversation. Zelda is not sure, looking at the Kara Kara courtyard, that they could have even fit more people.

“Sister,” he greets Sonia. A hush falls over the already anticipating crowd. Then they bow, all of them, with Ganondorf giving Sonia a deep nod. She lifts her face skyward and lets the amber light of the setting sun shine on her electrum-colored hair. She wears the role of priestess and High Queen wonderfully well.

“The Gerudo bid you welcome.”

“I thank you, brother, for extending your hospitality to us. My priestesses are weary after so many weeks on the road. And thank you, all of you, for coming to join us this evening. It was an honor to come and visit you and Hyrule, and an additional honor that you would make the journey to the southwest for this banquet.” A Gerudo servant in a long filmy veil rushes over with a goblet of something golden and translucent. Sonia takes it from her with a polite and quiet thank you. Ganondorf has been given his own cup by another server. They lift the goblets toward each other.

“To Hyrule.”

“To Sonia.”

They each drink. The crowd erupts into applause.

Several Gerudo attendants escort Sonia to sit beside her brother. A quartet in one corner strikes up a song on drum, flute, and sithar. Several high-ranking Gerudo sitting near Ganondorf sing along to the music. No one comes to lead the priestesses to their seats. It doesn’t seem like anyone except Sonia and Ganondorf really have their own seats. A young Rito girl and two Zora children are all sitting on one cushion, scarfing down their food. The Gorons are seated with several Gerudo warriors, talking about their preferred ways of killing Lizalfos. It’s much less rigid than the Zonai banquet had been, although no less splendid.

“Shall we sit with the Gerudo? It seems only appropriate,” Zelda suggests. She is personally wondering if her ability with the Gerudo language in her own time will translate to any proficiency in this one.

“Would you mind if I sat with the Rito?” asks Chanti, who is from Faron and is nervously clutching at Ana’s sleeve.

“Yes, let’s spread out,” Ana agrees.

“I’ll come with you, Zelda,” says Danylo.

“Hmph,” says Bronwyn, who has not been enjoying the dry desert air or the harsh sun, and who goes to join several Zora elders and two older Gerudo women sitting in the shade of a date palm.

Zelda and Danylo find two cushions right beside Sonia and Ganondorf’s seats with a group of Gerudo warriors in formal uniforms and one in a white sari with an emerald at her throat.

“Are you a new priestess?” asks one of the warriors, eyeing Zelda’s mushroom-printed tunic. The look the warrior gives her is an almost-successful attempt at bland politeness that reminds Zelda exactly of Link’s response to her enjoyment of mushroom clothes. Link’s response to her coming home one day with a mushroom-printed lavender dress with enormous pockets was to hmm through thin lips and then to say, it has pockets. She had once overheard him telling Sidon that Cece was committing ‘blasphemy against perfectly good mushrooms.’ She misses him. The Secret Stone burns against her chest, her one way home. Danylo looks at her with veiled concern.

“Ah, no, actually. I’m Zelda. I’m a, a friend of her majesty. And you?”

“Iqra.”

“I’m Danylo.”

“Saira,” says another warrior.

“Farafh,” says a third.

“I am Captain Jarailu,” says the woman in the white sari. “General of the Chief’s battalions.”

Zelda notices a ceremonial but wicked-looking scimitar at Captain Jarailu’s hip, thinner but longer than Urbosa’s preferred blade.

“It’s an honor to meet you,” says Zelda.

“The honor is all ours,” Jarailu answers. Where Urbosa would have answered with a quip and an echoing laugh, Jarailu is stiff and formal, constantly sweeping her eyes across the perimeter of the courtyard. “I hope your journey wasn’t too tiring.”

“Not in the least. I’m very happy to be on solid ground again. The Zonai city was so high up,” Danylo declares. She sips at her drink.

“The view of the desert was incredible, though.” Zelda enthuses. “Queen Sonia pointed out all of the towns and the great pyramid to us. I couldn’t believe how enormous the pyramid was! We could see the steps even from the sky. And we watched the sun set over the desert. It was so beautiful.”

“The Zonai keep that view all to themselves, huh?” says Iqra. Jarailu shoots her a look of brief annoyance.

“They were very kind hosts,” Zelda replies, wishing she were a more adept politician. Sonia, a dozen feet away, gives Zelda a momentary but encouraging smile. “I’m sure they would be happy to have the Gerudo as their guests.”

“It is very high up, though,” Danylo reminds them.

“It might be nice someday,” says Saira.

“Peace does have its benefits,” says Jarailu.

“While it lasts,” says Iqra, lightly. “Oh look, cake.”

A server stands over their low table. When the server sets a plate down in front of Zelda, she can practically hear the voice of her etiquette tutor telling her to not pull faces. It’s supposed to be fruitcake. She thinks . She’s honestly not sure. It looks like burnt scrambled eggs baked in a bread tin. There is no whipped cream and no fresh fruit. Instead, the sponge is packed full of fruit, among which she can only identify bananas and raisins. Zelda hates raisins. She forks off the smallest bite possible and raises it to her mouth. There is not even any cactus liquor in it; instead it’s dry as chalk. Zelda has to chug her wine in an unladylike manner to be able to choke the miserable stuff down. First there is the dessert-less Zonai banquet and now this, an even worse outrage against dessert. Even the aftertaste is enough to make Zelda’s eyes water.

“Lady Zelda, are you well?” asks Captain Jarailu.

“Very,” Zelda croaks.

After a course of heart soup and pickled hydromelon, Zelda is able to claim when asked that she is simply too full from the other delicious food to finish her fruitcake. At the table, they make small talk of the weather and their families, and Zelda learns that Archaic Gerudo and the Gerudo she knows have almost nothing in common except for grammatical structure. Another server comes around with plates of pit-roasted tenderloin, setting one in front of Saira, Danylo, Iqra, and Jarailu, but by the time she gets to Zelda and Danylo, her platter is empty.

“My apologies,” she says, lowering her eyes. “I will see if there is more.”

Apparently there isn’t. All around the courtyard, Zelda overhears other servers giving murmured apologies to the guests. There is a plate before Queen Sefa, but not before any of her warriors. There’s one for the Rito elder and for Teba, but not for the Rito children playing by the musicians. She takes a quick look over her shoulder and sees several of the guests lifting their empty cups to servers who don’t seem to notice them. The conversations buzz and lull. Sonia leans over to Ganondorf and says,

“Is something wrong?”

“Perhaps something amiss in the kitchens.” He waves her off. “I’ll have it seen to.”

The evening wears on. The sun goes down. Additional torches are lit along with lamps set among the dishes on the tables. Zelda finds herself listening again to the words exchanged between Sonia and Ganondorf while Danylo goes on and on about something Jarailu is trying heroically to pay attention to.

“I’m sorry if this all was ill-advised,” Sonia frets. “I hope that it didn’t take you unprepared. We could have had the feast elsewhere.”

“I offered,” says Ganondorf evenly. “Now that we are not at the throats of the Hylians every spring, I’m eager to let the rest of, ah, Hyrule see some of our splendors. It’s a pity about the wine.”

“It’s lovely to see you again so soon after the coronation.”

“An honor to host the Queen of Hyrule,” Ganondorf replies. “How do you feel your efforts have been received?”

“Which of my efforts?”

“Toward maintaining the peace.”

“Yes. They’ve gone well, I think. It helps that the clans were the ones who had originally begun the meetings on the Plateau, so there is still much momentum to be had from that. Of course there’s been some violence from smaller groups, but nothing large-scale. I have a great deal of hope that it will succeed.”

“What were the opinions of the Zonai about all of it?”

Sonia laughs. “I think they were happy to hear they’d have more peaceable neighbors. I’m optimistic that there can be more trade with them now that more hands can be occupied with artisanship and farming instead of warmaking.”

“You’re becoming quite the politician.”

“Oh, I don’t think so. There’s so much that I’m sure you know that I don’t. I am becoming quite the diplomat, I think. It’s not so different than being High Priestess. People bringing their problems and needing comfort and answers. I feel I am quite prepared for it. The administrative work, on the other hand… I don’t know that I would have accepted the crown if I’d known how much meeting with advisors and reading accounts there would be.”

Ganondorf chuckles. “You know you’re allowed to have assistance with that sort of thing.”

“One day. I want to make sure I’m familiar with how it all works first. I’d be happy for any of your advice.”

Ganondorf is suddenly somber. Sonia puts her hand on his arm in concern. “Is something wrong?”

“It’s the Zonai I’m worried for,” he tells her.

“What for?”

“I don’t mean to suggest anything about their nature at all, of which I know very little.”

“What do you mean?”

“Sonia, I have commanded armies. You have lived in your Temple where no sword can be drawn since you were fifteen and I was only a boy. There are things you… things I want you to understand.”

“You can tell me what your thoughts are. I don’t want you to feel that you must hold your tongue because I am Queen if that’s what this is.”

“Nothing brings people together like a common enemy,” he says, his voice so quiet that Zelda, close to them as she is, can barely hear it at all. “When they agreed to peace and swore their fealty to you, they gained much; I won’t deny that. But their desire for a common enemy may turn elsewhere. I hope it doesn’t turn outside of Hyrule.”

“You don’t think…”

“I hope not,” he repeats.

“It would be terrible,” she whispers. “I hope it will never come to that.”

“So do I,” says Ganondorf. “I have something to show for our guests.”

He claps his hands together, and the sound is so loud that the conversation across the courtyard halts immediately. He rises from his seat, an imposing figure, still holding out his arms. He steps down from the platform.

“Before some of us retire for the evening,” he announces. “I would like to put on a bit of a demonstration for our honored guests in my sister’s honor.”

The musicians all go silent, all except for the drummer, who keeps a slow and rhythmic beat going as Ganondorf rolls up his sleeves.

He lifts his hands. Tiny glittering lines shoot up from outside the walls toward the night sky. Zelda thinks they’re fireworks at first until they swoop down into the courtyard, darting through the courtyard like fairies. They grow brighter, then there are more of them, then there are glowing spheres rising from the torches, and shadows, dancing and laughing. One of the Zora girls squeals with delight and reaches out to touch an arcing line of magic zig-zagging across the feast table. Every breastplate and earring in the whole courtyard is flashing with the reflection of Ganondorf’s magic. The drum is rejoined by the flute, then the sithar, the music gaining tempo as the magic swirls around the courtyard faster and faster, twisting together into one thread growing upward like a tree, then racing up like an arrow, until it’s just one dot, one little star. It explodes apart and rains down in a hundred streamers, like the biggest firework she’s ever seen.

Zelda does not need a mirror to know that her face is as white as ash. She looks to Sonia, who is laughing and applauding with the rest of them. It’s not the magic itself that makes her stomach turn to lead. It’s the color of the magic. It is as purple-red as the magic that took Link’s arm. It is as crimson as the magic that killed Zelda’s father.

She should have known. She had guessed, but she should have known. She had thought that Ganondorf was named after Calamity Ganon, but no— it is named after him. Perhaps in a way it even is him. Her heart is thunder in her ears. Against her chest, the stone burns like an iron. Sonia will not believe her. Maybe even Rauru will not believe her. What if she has to face this completely alone, without Link, without anyone? And is that not what he’s doing in the future— facing Ganondorf reanimated, completely alone, where she cannot help him? What could they ever do without each other? What can they do against this?

Zelda turns to hide her stricken expression and her shaking hands, but her eye catches on Jarailu, whose face is illuminated in the dying embers of Ganondorf’s display. Her face is like stone, her jaw set, her eyes narrow. The guests think this is only a show, but it’s a threat. Chief Jarailu, captain of Ganondorf’s forces, knows it’s a threat. And she seems none too pleased.

more here!

#link #zelda #zelink #tears of the kingdom #tloz #totk #totk fic #totk rewrite

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scarletunit6 · 9 months ago

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REGIONAL SPECIALITIES

Despite recent setbacks beef is still big industry in England, and the Scottish Aberdeen Angus is one of our most famous beef-producing breeds. Dairy cattle are also farmed extensively -- England is famous for its creams and butters and for its sturdy and delicious cheeses: Stilton, Cheshire and its rare cousin blue Cheshire, double Gloucester, red Leicester, sage Derby, and of course cheddar.

Some of our more interesting dishes include:-

Beefsteak, Oyster, and Kidney Pudding: Oysters may seem unlikely in this meat pudding, but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes. This steamed pudding combines the meats with mushrooms, onions, tomatoes, and Worcestershire, then wraps the whole in a suet pastry.

Black Pudding: invented in Stornoway, Isle of Lewis black pudding is often served as part of a traditional full English breakfast.

Black Pudding Recipe

Cock-a-Leekie : This Scottish specialty can be classified as a soup or a stew. It combines beef, chicken, leeks, and prunes to unusual and spectacular ends.

Crown Roast Lamb: The crown roast encircles a stuffing of apples, bread crumbs, onion, celery, and lemon.

Eccles Cake : Puff pastry stuffed with a spicy currant filling.

Hasty Pudding: A simple and quick (thus the name) steamed pudding of milk, flour, butter, eggs, and cinnamon.

Irish Stew: An Irish stew always has a common base of lamb, potatoes, and onion. It could contain any number of other ingredients, depending on the cook.

Likky Pie Leeks: pork, and cream baked in puff pastry.

Mincemeat: Beef suet is used to bind chopped nuts, apples, spices, brown sugar, and brandy into a filling for pies or pasties - not to be confused with minced meat!.

Mulligatawny Soup: What this soup is depends on who is cooking it. Originally a south Indian dish (the name means pepper water in tamil), it has been adopted and extensively adapted by the British. Mullitgatawny contains chicken or meat or vegetable stock mixed with yogurt or cheese or coconut milk and is seasoned with curry and various other spices. It is sometimes served with a separate bowl of rice.

Syllabub: In the seventeenth century, a milkmaid would send a stream of new, warm milk directly from a cow into a bowl of spiced cider or ale. A light curd would form on top with a lovely whey underneath. This, according to Elizabeth David, was the original syllabub. Today's syllabub is more solid (its origins can also be traced to the seventeenth century, albeit to the upper classes) and mixes sherry and/or brandy, sugar, lemon, nutmeg, and double cream into a custard-like dessert or an eggnog-like beverage, depending upon the cook.

Trifle: Layers of alcohol-soaked sponge cake alternate with fruit, custard and whipped cream, some people add jelly, but that's for kids.

Welsh Faggots: Pig's liver is made into meatballs with onion, beef suet, bread crumbs, and sometimes a chopped apple. Faggots used to be made to use up the odd parts of a pig after it had been slaughtered.

Welsh Rabbit (or Rarebit): Cheese is grated and melted with milk or ale. Pepper, salt, butter, and mustard are then added. The mix is spread over toast and baked until "the cheese bubbles and becomes brown in appetizing-looking splashes" (Jane Grigson in English Food, London: Penguin, 1977).

Westmoreland Pepper Cake: Fruitcake that gets a distinctive kick from lots of black pepper. Other ingredients include honey, cloves, ginger, and walnuts.

Hand, L.R. (2019). British Food - British culture, customs and traditions. [online] Learnenglish.de. Available at: https://www.learnenglish.de/culture/foodculture.html. ‌

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mimble-sparklepudding · 2 years ago

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Character Assumptions: Mimble has a sweet tooth and doesn't really like sour foods.

9/10.

Mimble definitely likes sweet food. He occasionally hears people saying they don't like food that is too sweet or too rich, and struggles to understand what they could possibly mean. Conversely he is definitely not fond of bitter or sour flavours, unless they are a minor element in an avalanche of sugary excess, such as in a lemon posset or steamed orange marmalade sponge with custard.

#ffxiv oc #mimble sparklepudding #final fantasy xiv #ff14 ffxiv #ffxiv wol #lalafell #ffxiv #ff14 #final fantasy 14 #ffxiv lalafell

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lilvintagebaby · 1 year ago

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This was my birthday cake!

Vanilla and raspberry sponge with lemon and rosemary custard. The frosting is white chocolate ganache and whipped cream. The stars and moon are made out of chocolate and some filled with cake pop.

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luisamiller · 2 years ago

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Zuppa inglese napoletana

Neapolitan sponge cake made with crema pasticcera (Italian custard), Alchermes (Italian liqueur made with rose water, vanilla, cinnamon, cloves and coriander), Italian meringue and sour cherries.

Dolce Roma

Roman cake made with apples, crema pasticcera, red wine, egg whites and sugar.

Pan dell’Orso

Abruzzese cake made with almonds, bitter almonds, emmer flour, honey, orange zest, dark chocolate, potato starch, butter, eggs and sugar.

Torta beca

Cake from the Trentino region made with raisins, stale bread, milk, eggs and cinnamon.

Benzone versiliese

Tuscan ring-shaped cake made with raisins, candied orange, candied citron, white rhum, orange zest, lemon zest, milk, eggs, butter and sugar.

Piade dei morti

Romagnol Day of the Dead cake made with almonds, walnuts, pine nuts, raisins, white wine, milk, eggs and sugar.

Torta di Mazzini

Ligurian cake made with almonds, lemon zest, eggs and sugar.

Torta di Vigolo

Cake from the city of Vigolo Marchese made with dark chocolate, eggs, butter and sugar.

Chiaro di Luna

Lombard cake made with apricot jam, almonds, raisins, butter and sugar.

Pan co’ santi

Tuscan All Saints’ Day cake made with raisins, walnuts, red wine, black pepper, extra-virgin olive oil, lard and sugar.

#Poll #Polls #Food #Italy #Italian cuisine

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parfaitparka · 2 years ago

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slightly OOC because it's his birthday.

bento cake by Marui (it's sponge cake with vanilla custard + lemon curd and swiss meringue buttercream)

#sanada genichirou #happy birthday fukubuchou #no tarundoru day #let's just slack off for once #rikkai #may 21 #tenipuri #prince of tennis #fanart by i.s.

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candy-floss-crazy · 2 days ago

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Waffles are one of our most popular dessert offerings. We started with Belgian waffles, then added waffles on a stick. Perfect as a walk around whilst you eat kinda food. Currently we are starting a roadshow for a major financial company, with visits to some 20 universities around the UK offering waffles on a stick. But it got me thinking, what do waffles around the world look like. So here is a quick look at some of the weird and wonderful options from around the world. Belgian Waffles Belgian Waffles Carts For Hire Probably the best known of the waffles. Introduced at the 1958 Expo in Brussels. They were introduced into America in 1962 by Belgian Walter Cleyman and served with strawberries and cream. Still a popular option today. They were based on a simplified recipe for the Brussels waffle, legend has it that the name in the States was changed to the Bel-Gem due to the average American being unable to identify Brussels as being in Belgium. Bergische A specialty of the German region of Bergische, these are heart shaped and served with cherries, cream and rice pudding as part of the traditional Sunday's dinner in the region. Less dense and crispier than their Belgian counterparts. Pandan Waffles Or 'Green Vietnamese Waffles', a popular street food in Vietnam. The Pandan flavouring and coconut milk in the batter give it the distinctive green appearance. Unlike most waffles elsewhere these are typically eaten plain. Gofri Waffles Next up is Italy's entry. Or to be more precise the Piedmont region. Containing no egg or milk they are lighter and crispier in texture than other variants. Moffles This one is something different, by the Japanese (Who else). a Mochi rice cake cooked in a waffle iron. A crispy exterior with a glutinous mochi insides. Served both as a dessert with condiments, or as a savoury offering with ham, cheese or cod roe. Stroopwafels From one of our favourite countries (The Netherlands) comes the stroopwafel. Originally from the Dutch city of Gouda. Made from flour, butter, brown sugar, yeast, milk, and eggs. Balls of batter are placed on an iron, whilst it is still warm, it is cut in half, and the filling spread over the surfaces gluing them together. Taiyaki A Japanese entry dating from 1909, this is shaped like a Sea bream fish, and commonly sold as a street food. The most common filling is red bean paste that is made from sweetened adzuki beans. Though Custard, chocolate and cheese are also offered. Kanom Rung Peung Hailing from Thailand, the name means literally 'Bee Hive Snack', and they are made with coconut milk, palm sugar, coconut, and sweet corn. Being sweet they can usually be eaten without additional toppings. Liege Waffles Another entry from that little European country of Belgium. See, they are famous for more than just sprouts. Liege waffles are made using a yeast dough and pearl sugar, giving them mush more of a chewy consistency than most of their competitors. Num Poum Made with coconut and rice water, this hails from Cambodia. Another popular Khmer street food. Pizzelle Italy's take on our favourite food. The Pizzelle, made from flour, eggs, sugar and butter and typically flavoured with anise, lemon or vanilla. These are flat, crispy, and commonly sprinkled with sugar. Hong Kong Bubble Waffle A rather unique shaped snack, called "gai daan jai" in Cantonese these taste a little like a cross between a cookie and a sponge cake. Crispy on the outside and fluffy inside the little bubbles. They are all waffly good, which one is your favourite? Read the full article

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aspureasamelody · 16 days ago

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More extended Bailey Family members that I'm adding to my ongoing masterpost of the Bailey Family Tree

Cousin Buford

"Whew. I thought my cousin Buford was big. I'd hate to see what that fella [Cyclops] puts away for breakfast."

[No image available; only mentioned (Sizing Up Omi)]

(Is BIG, big enough to that even Clay was impressed at his size, but nowhere near as big as Cyclops)

Auntie May

"This place is creepier than auntie May givin' herself a sponge bath."

[No image available; only mentioned (The Emperor Scorpion Strikes Back)]

(Apparently gives herself sponge baths; implied Clay accidentally walked in on that at least once)

Uncle Otis

"Poor little fella's gonna last as long as a dab of gravy on my uncle Otis's lower lip."

[No image available; only mentioned (The Emperor Scorpion Strikes Back)]

(Apparently loves gravy)

Auntie Clarabelle

"Yeah, I'm not the one yellower than a slice of auntie Clarabelle's lemon silk custard pie."

[No image available; only mentioned (The Black Vipers)]

(Makes a very rich lemon silk custard pie that Jesse apparently likes)

#xiaolin showdown #clay bailey #jesse bailey #auntie clarabelle #uncle otis #cousin buford #auntie may

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draconian-bisexual · 2 months ago

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Strawberry Shortcake DR AU!!!!!!

One of my personal favorites in my collection of AU's! After each character's name, their pet and their name will be listed, followed by their horse, cause I adore the concept that Strawberry Shortcake put forth as well as me being a horse girl,,, To make it a bit easier to get through, I'll be separating the cast into three groups, one for each mainline game, with Komaru included in the THH section!

I do also have a storyline planned out for a series of fics so if that's something ya'll would wanna see sooner rather than later, lemme know!

(if any of this is confusing af, please don't hesitate to ask me about it, I love these blorbos and the au's I make for them)

Trigger Happy Havoc

Aoi Asahina - Chocolate Donut, Otter (F) Sugar Glaze, Baker's Dozen (F)

Byakuya Togami - Gold-Leaf Chocolate, Persian Cat (F) Chocolatier, Saffron Flower (M)

Celestia Ludenberg - Black Forest Truffle, Persian Cat (M) Grand Bois Cheri, Kirsch Kuchen (F)

Chihiro Fujisaki - Snack Cake, Corgi (F) Buttercream, Cake Bite (M)

Junko Enoshima - Belladonna Jam, Two-Toned Bear (M) Monokuma, Pretty Poison (F)

Kiyotaka Ishimaru - Fruit Salad, Shiba Inu (F) Custard Apple, Plum Candy (M)

Komaru Naegi - Macaron, Rabbit (M) Ganache, Almond Flour (F)

Kyoko Kirigiri - Tiramisu Torte, Crow (M) Espresso, Marscapone (F)

Leon Kuwata - Baked Alaska, Lion Cub (M) Blowtorch, Flambé (M)

Makoto Naegi - Green Tea Mochi, Tabby Cat (F) Rice Flour, Clover Field (F)

Mondo Owada - Tiger Butter Fudge, Tiger Cub (M) Fudge Stripe, Butterscotch (F)

Mukuro Ikusaba - Vanilla Wafer, Wolf (F) Fafnir, Hardtack (F)

Sakura Ogami - Sakura Mochi, Bear Cub (F) Cherry Petal, Rice Cake (F)

Sayaka Maizono - Mirror Cake, Blue Jay (M) Gelatine, White Chocolate (F)

Toko Fukawa - Black Licorice, Bat (F) Anise, Sour Gummy (F)

Yasuhiro Hagakure - Kitchen Sink Cookie, Hedgehog (M) Pretzel Bite, Potato Chip (M)

Super Danganronpa 2: Goodbye Despair

Akane Owari - Pound Cake, Bear Cub (F) Loaf, Frosting (F)

Chiaki Nanami - Cake Pop, Red Panda Cub (M) Strawberry Cupcake, Vanilla Icing (F)

Fuyuhiko Kuzuryuu - Funnel Cake, Lop-eared Rabbit (M) Dough Ball, Fryer (M)

Gundham Tanaka - 4 Hamsters (All Male) (Spearmint, Peppermint, Catnip, Pennyroyal), Mint Chip (F)

Hajime Hinata - Orange Scone, Labrador Puppy (F) Lemon Zest, Key Lime Pie (M)

Ibuki Mioda - Thumbprint Cookie, Cockatoo (M) Rainbow Sprinkle, Birthday Cake (F)

Izuru Kamukura - Devil Food Cake, Wolf Pup (M) Dark Chocolate, Red Velvet Torte (F)

Kazuichi Souda - Crème Brûlée, Baby Beaver (F) Caramel Sugar, Ramikin (M)

Mahiru Koizumi - Red Velvet Cake, Abyssinian (F) Dutch Cocoa, Rich Cream (F)

Mikan Tsumiki - Banana Cream Pie, Lop-eared Rabbit (F) Vanilla Custard, Banana Pudding (F)

Nagito Komaeda - Daifuku, Baby Monkey (M) Anko, Katakuriko or Riko (F)

Nekomaru Nidai - Trail Mix, Baby Bull (M) Rolled Oats, Honey Drizzle (F)

Peko Pekoyama - Tri-Color Dango, Wolf Dog Puppy (M) Uruchi, Tofu Dough (F)

Sonia Nevermind - Princess Cake, Great Pyrenees (F) Sponge Cake, Raspberry Jam (F)

Danganronpa V3: Killing Harmony

Angie Yonaga - Angel Food Cake, Baby Lamb (M) Whipped Cream, Crystal Sugar (F)

Gonta Gokuhara - Honey Cake, Bear Cub (F) Blossom, Bumble (M)

Himiko Yumeno - Meringue Bite, White Rabbit (F) Pavlova, Puff Pastry (F)

Kiibo Idabashi - Popping Candy, Guinea Pig (M) Sparky, Club Soda (F)

Kaede Akamtasu - Linzertorte, Nightingale (M) Hazelnut, Red Currant (F)

Kaito Momota - Konpeito Candy, Black Rabbit (F) Stardust, Sugar Star (M)

Kirumi Tojo - Tea Cake, Maine Coon (F) Jasmine Tea, Tea Pot

Kokichi Ouma - Battenberg Cake, Mice (Black Male, Fondant) (White Female, Marzipan), Checkerboard (F)

Korekiyo Shinguuji - Baklava Tart, Fox Pup (M) Phyllo, Simple Syrup (F)

Maki Harukawa - Shortbread Cookie, Black Cat (F) Vanilla Bean, Crispy Cookie (M)

Miu Iruma - Fried Ice Cream, Ball Python (M) Deep-Fry, Stove-Top (F)

Rantaro Amami - Cheesecake Tart, Jack Russell Terrier (F) Graham Cracker, Cream Cheese (F)

Ryoma Hoshi - Oatmeal Raisin Cookie, Tuxedo Cat (F) Cookie Dough, Grapevine (M)

Shuichi Saihara - Coffee Cake, Beagle Puppy (F) Cinnamon Crunch, Latte Swirl

Tenko Chabashira - Ice Box Cookie, Brown Hare (F) Butter Batter, Ice Boxer (F)

Tsumugi Shirogane - Cut Out Cookie, Calico Cat (M) Royal Icing, Cookie Cutter (M)

#danganronpa v3 #danganronpa #danganronpa au #danganronpa sdr2 #danganronpa thh

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formeryelpers · 2 months ago

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Harucake, 3450 W 6th St, Ste 107, Los Angeles (Koreatown), CA 90020

Harucake makes the cutest minimalist, low sugar (Asian sweet), organic milk cream cakes. The cake flavors (e.g., chocolate earl grey, strawberry milk cream, mugwort injeolmi) rotate but I believe all the cakes feature genoise (sponge cake) and layers of milk cream. Slices start at $13. They also have scones, egg tarts, and drinks (espresso drinks, milk, matcha drinks). Matcha drinks are made with organic ceremonial grade matcha.

There were two types of yogurt cake: summer peach (vanilla genoise, homemade peach compote, lemon yogurt cream) and green grape (vanilla genoise, lemon yogurt cream, fresh green grape).

Egg tart: Really good, different too – the crust was thicker but still crispy, the thick eggy custard caramelized nicely. And it wasn’t too sweet.

Green grape yogurt cake ($14): The vanilla genoise cake was light, fluffy, and tender. There were three layers of cake and two layers of milk cream. The entire cake is also covered in milk cream. The grapes were sweet and fresh. The lemon yogurt is subtle and actually tastes like yogurt. It was a big slice of cake but because it was light and not too sweet, it was easy to finish. The flavors are subtle.

Harucake’s sign is hard to spot. It’s in the strip mall with Boba Time. There is parking but it’s valet only. Parking in that area is tough. The shop is very cute with limited seating.

4.5 out of 5 stars.

By Lolia S.

#Harucake #Korean bakery #Korean cake bakery #cakes #cake bakery #cakes by the slice #milk cream cake #yogurt cake #Ktown LA #egg tarts #scones

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petejj · 7 months ago

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Picture & pastries by author - PJJ

Perfect Pete’s Pastry Providence

Sweet Pastries dirty habits reviewed (Language Warning)

Apple Crumbled because Banana Split whipped up Chantilly into Buttercreams Croquembouche. Custard Tart taunted Sugar Syrup to boiling point.

Lemon Meringue Pie Sponges off Fairy Floss, daily. Petits Fours and Ginger Snaps are caramelized by Devil’s Chocolate Cake’s delicious artificial flavors.’ Meanwhile, Melting Moments Creamed Cookies Loaf.

Fairy Floss fainted; we don’t know why. Caramel Fudge told Poky-Pies to Puff Pastries that Brandy Snaps are baking Ginger Crisp’s demise. Jellied Doughnuts jammed Ginger Nuts Pavlova over and over again.

Vanilla Iced, Minced Pies into lathers of lacerations sprigging around Rolling Pins Plumbs, popping Vanilla Pods Cherry of Essence all over Raspberry Swirl Cheesecake.

Candied Orange Rinds coated Sachertorte’s Sponge Muffin. Royal Icing was having none of it! Stock Syrup, Spun Fancy Lady Fingers into Panna Cottas Palace.

Cornish Pastries Couverture of Neapolitan Peach whipped Waffle’s Cinnamon dusting flavors sifting, salting Caramel Fudge from Sugar Candy’s sweetness.

Parisian Torte Pecan Pie Cocoa Butters compounds. Lolly Popped an email to Perfect Pete requesting he investigate Fairy Floss’s flops. Charlotte’s Crème Anglaise filled French Horns cone. Mill-Feuille blanched Almond’s Chestnuts.

Golden Syrup treacled all over Wholemeal Soda’s Breadbasket. Red Velvet Cake moistened Frozen Sorbet glucoses levels off the charts.

Rainbow Gâteaux glazed into Oxford St Sydney, searching for Pink Coconut Ice. Neither were spotted again.

“But wait, we’ve just heard from Holiday English Spotted-DickS’ – They’re fairy-flossed with Croquem-Bushes Praline private parade last night.”

Christmas Cookies curdled Hot Cross Buns Fondant.

Pralines Palmiers Sticky Dated Fairy Floss into battered Biscuits beaters.

Now we know why Fairy Floss fainted, finally

“Magic is everywhere for 2 or 3”

Picture - Copilot GPT-3 imagine creator ↑

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valerieveries · 7 months ago

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Baking Log (Done)

CAKES: confetti cake medovnik Boston cream sheet cake dark chocolate cake with mousse filling and ganache yellow cake (genoise sponge cake with chocolate mousse frosting) yellow cake (sponge cake with chocolate buttercream frosting) lemon sheet cake with lemon glaze vanilla cake with key lime buttercream frosting

PIES: blueberry pie bumbleberry pie chocolate cream pie French silk pie pumpkin pie apple pie (half Granny Smith, half Pink Ladies) chocolate chess pie BREADS: vanilla muffins lemon blueberry muffins raspberry chocolate chip muffins white cheese buns dinner rolls rosemary and Asiago bread pumpkin chocolate chip bread banana chocolate chip bread lemon poppyseed bread cinnamon rolls Irish soda bread OTHER TREATS: cherry clafoutis peach cobbler strawberry custard tart apple frangipane tart lemon blueberry custard tart

#baking #about me

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cremornestreet · 11 months ago

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Baking Wonders: The Magic of 7 Flavours in a Bakery

Welcome to the enchanting world of bakeries, where every bite is a symphony of flavours, and every creation tells a story of indulgence and delight.

In this delightful exploration, we will venture into the captivating world of seven flavours that define the essence of a truly unforgettable Melbourne bakery experience. From the timeless allure of vanilla to the exotic allure of cardamom, each flavour we encounter adds unique magic to baking.

Flavours in Bakery: The Heart of the Experience

Flavours are the heart and soul of the bakery experience. They have the power to evoke cherished memories, ignite the senses, and transport us to a place of sheer bliss. Whether it's the comforting warmth of cinnamon or the zesty burst of lemon, each flavour plays a pivotal role in creating a lasting impression on our taste buds and hearts. Join us on this delectable journey as we unravel the magic of seven flavours that elevate bakery creations to extraordinary heights.

1: The Sweet Symphony of Vanilla

The timeless appeal of vanilla in baking is nothing short of legendary. As a foundational flavour, vanilla adds depth and warmth to a wide range of baked goods, from luscious cakes to delicate cookies. Its subtle yet unmistakable aroma and flavour have the remarkable ability to enhance and elevate the essence of any dessert. Whether it's a velvety custard or a fragrant sponge cake, the sweet symphony of vanilla never fails to captivate our senses, making it an indispensable treasure in the baker's arsenal.

2: Embracing the Zest of Lemon

With its vibrant and refreshing qualities, Lemon brings a delightful twist to traditional bakery delights. Its zest and tangy essence uplift classic recipes, infusing them with sunshine and refreshing flavour. From savoury lemon bars to delicate lemon tarts, the versatility of this citrus gem knows no bounds. Embracing the zest of lemon in our baking endeavours adds a layer of brightness and sophistication, turning ordinary treats into extraordinary culinary experiences.

3: Decadent Delights with Chocolate

Ah, chocolate – the epitome of indulgence and decadence in baking. Its rich, velvety allure and versatility make it a beloved companion in creating a wide array of desserts. From dark chocolate's intense depth to milk chocolate's creamy sweetness, each variation adds its own dimension to baked goods. Whether in the form of a molten lava cake or a delicate ganache-filled pastry, the decadent delights of chocolate never fail to mesmerise our taste buds and leave us craving more.

4: Nutty Elegance with Almond

The delicate nuttiness of almonds brings a touch of elegance to both sweet and savoury bakes. Its subtle yet distinct flavour profile adds a layer of sophistication to pastries, tarts, and confections. Whether in delicate almond croissants or fragrant almond macarons, including almonds in bakery Melbourne creations elevates them to a realm of refined indulgence. Embracing the nutty elegance of almonds allows us to infuse our bakes with a luxurious charm that is truly irresistible.

5: Fragrant Fusion with Cinnamon

With its warm and aromatic charm, Cinnamon can transform ordinary baked goods into extraordinary indulgences. Its comforting and fragrant notes add a layer of depth and complexity to a wide range of treats, from spiced cakes to buttery pastries. The fragrant fusion of cinnamon infuses bakery masterpieces with an irresistible allure, creating a comforting and captivating experience. Embracing the warmth of cinnamon in our baking endeavours allows us to create creations that exude a sense of home and heart.

6: Floral Finesse with Lavender

The subtle yet enchanting notes of lavender add a touch of romance and elegance to artisanal bakery creations. Infusing pastries and desserts with the floral finesse of lavender creates a sensory experience that is truly captivating. Whether it's in the form of delicate lavender-infused shortbread or fragrant lavender-infused crème brûlée, lavender adds a layer of sophistication to bakery delights. Embracing the floral finesse of lavender allows us to create creations that are as visually stunning as they are delectable.

Section 7: Exotic Allure of Cardamom

Unveiling the exotic allure of cardamom in baking is a journey that takes our taste buds on a captivating adventure. Its warm, citrusy, and slightly sweet flavour profile transports us to distant lands, infusing bakery creations with an exotic charm. Whether in the form of aromatic cardamom buns or delicate cardamom-infused cookies, cardamom adds a layer of intrigue and allure to our baking endeavours. Embracing the exotic allure of cardamom allows us to create creations that are as bold and adventurous as they are irresistible.

Conclusion

As we reach the end of our magical journey through seven distinct flavours, we are reminded of the boundless creativity and endless possibilities that await us in baking. Each flavour we've encountered has left an indelible mark on our senses, inspiring us to embrace creativity and experimentation in our baking endeavours. Let us carry the enchantment of these remarkable flavours with us as we continue to explore the art of baking of a reputable bakery Melbourne, creating experiences that are as unforgettable as they are delicious.

#bakery Melbourne

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