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jadeshifting · 1 month ago

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🫀 SHIFTMAS

day 21. WHAT CHRISTMAS TREATS ARE YOU BAKING IN YOUR DR? are you rolling out gingerbread dough and decorating them with icing? baking buttery mince pies or indulgent yule logs? who’s helping, and who’s sneaking bites when you’re not looking?

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baking occupies most of a weekend around the holidays, where my connections and Lorenzo’s goodwill with the Hufflepuffs gets us more access to the kitchens than usual. the smell of sugar and melting chocolate fills the air, and while Lorenzo, Millicent and Blaise are helping to bake, i’m pretty sure those like Pansy, Mattheo, and definitely Theo only stick around to steal what they can

— PEPPERMINT & CHOCOLATE CAULDRON CAKES . rich chocolate cakes shaped like bubbling cauldrons, filled with molten peppermint ganache

— FROSTED SNOWFLAKE SUGAR WANDS . thin sugar cookies enchanted to sparkle like real snowflakes, iced in shimmering silver and frosty blue

— GINGERBREAD ANIMALS . forget houses—my gingerbread game is all about little enchanted familiars: cats, owls, snakes, and toads that wiggle their sugar-dusted tails. (Thyra’s likeness, of course, gets pride of place)

— YULETIDE BERRY TARTELETS . bite-sized tarts filled with spiced berry compote and topped with enchanted sugared holly leaves

— SPICED HOT COCOA BOMBS . i handcraft emerald and silver cocoa bombs, infused with a hint of cinnamon and cardamom. pop one into hot milk, and bam—a swirl of festive flavor with glittering marshmallow snakes

— STAINED GLASS COOKIES . butter cookies with “windows” of melted sugar in jewel-toned reds and greens, charmed to glimmer faintly under candlelight. they’re almost too pretty to eat—almost

— VELVET YULE LOG ROLL . a decadent chocolate sponge rolled with peppermint cream filling, dusted with enchanted powdered sugar that sparkles like fresh snow

— FIREWHISKY-SPIKED FRUIT MINCE PIES . mini pies filled with dried fruits and a dash of Firewhisky, perfect for warming up after a snowball fight. a sprinkle of powdered sugar adds just enough sweetness to balance it out

— LEMON LAVENDER MOON BISCUITS . dainty crescent-shaped biscuits infused with bright lemon and floral lavender, iced in pale pastel hues

— DARK CHOCOLATE GANACHE TART . a sleek, no-nonsense tart with rich, silky ganache and a hint of sea salt. i decorate it with gold-leaf accents and edible star charms for that added sparkle

— BUTTERBEER BLONDIES . chewy blondies infused with butterscotch and Butterbeer syrup, topped with a drizzle of caramel and enchanted snowflake sprinkles

— ELDERFLOWER MERINGUES . feather-light meringues enchanted to shimmer faintly, flavored with elderflower and a hint of lemon

— VANILLA CARDAMOM CRESCENT SCONES . soft, buttery scones with just a whisper of warm spice, shaped into crescents and dusted with snowy sugar

— TRUFFLE ORBS . glittery chocolate truffles in flavors like spiced orange, dark raspberry, and salted caramel, each wrapped in edible silver foil

— CRANBERRY PISTACHIO BISCOTTI . crunchy biscotti studded with ruby-red cranberries and emerald pistachios, perfect for dipping into enchanted hot cocoa

— CARAMELIZED PEAR & ALMOND GALETTE . rustic but elegant, this flaky pastry is topped with spiced caramelized pears and slivered almonds, then baked to golden perfection. a little earthy, a lot luxurious

— EMERALD FIZZ MACARONS . pale green macarons filled with champagne-infused buttercream, topped with edible glitter

— MIDNIGHT CHOCOLATE-DIPPED SHORTBREAD . rich shortbread cookies half-dipped in dark chocolate and sprinkled with gold dust

— FROSTED PUMPKIN MOONCAKES . mini mooncakes filled with spiced pumpkin custard, their intricate patterns iced in snowy white

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#shifting motivation #hogwarts dr #shifting to hogwarts #reality shifting #shiftblr #shifting antis dni #hogwarts scripting #shifting blog #shifters #shifting script #emma’s shiftmas #shifting to harry potter #shifting community #shifting realities #shifting #shifting diary #shifting consciousness #harry potter dr

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littlefaefeather · 10 months ago

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Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

#speaking #black butler #kuroshitsuji #food

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thenwhokilledtheworld · 5 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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starbright-sunset · 1 month ago

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all your muses are edible in a good way and i’m bored.. so here’s what i think all your parodies would taste if i ate them :]

stargazer - butterfly pea tea jelly/mousse (more specifically one of the galaxy/space themed ones i see on youtube)

rocket - striking popping candy

buster rocket - ashy blueberry pound cake

PJ rocket - marshmallows and confetti

darkheart - smoke and fresh seafood and probably something i definitely shouldn’t be eating

medkit - tea flavored crunchy edible decorated glass

eggbox - creamy egg custard with a bit of himalayan salt

zuka - BLACK SESAME SOUP with some brown sugar melted in

ban hammer - pork roast with wine but the pork roast is horribly out of shape

valk - lemon crepe cake /pos

firebrand - really hot burning apple strudel

koistaff - (she looks like a calico /pos) sashimi

ghostwalker - burnt ashes and gas

sword - strawberry gelato with strawberry edible glitter and too much metal that half masks the flavor

hyperlaser - a combination of beer, tea, and coffee

broker - a chocolate coin with a taste of metal to it

traffic - dusty chocolate orange and probably a purple chocolate bar /aff

windforce - mango sago or mango sticky rice cake

7mk0 - OHHHHH BOY. the orange parts look like edible orange glass while he looks like he’d be a vanilla cake with dark chocolate foundant with a hint of orange zest. the horns would be hardened dark chocolate with orange bits inside them, with powdered sugar and edible glitter. his wings are edible sugary glass with a small hint of lemon/orange mixed in with them. i think you may have deduced who i am from this one part /silly

rainbox - rain drums, soft melodies (in all seriousness he also looks like he’d taste like blueberries and butterfly pea tea)

jesterspace - ribboned candy apples

slingshot - chia seeds and cupcakes

icedagger - ramune!!

frankenhammer - grape and lime flavored sponge cake

coil - fizzy soda mixed with gummy worms, an energy drink, and probably some really sweet junk. everyone collectively agrees on said drink being a chemical hazard but some still try it anyway out of morbid curiosity

pirate valk - seaweed soup

captain rocket - prawn crackers and cold soba

rainbeau - GAY CAKE!!!! GAY GAY HOMOSEXUAL GAY UHH WHAT ELSE (rainbow crepe cake with all the colors being different fruits)

hellhound - probably the most inedible here but if i had to say something. really dry baked bread/crossiant that’s been in the oven for too long

follower - milk pudding with a sheet of edible glass on the top

the inphinity - collectively watered down milk flavored jelly??

egobworder - strawberry shortcake. his armor is edible chocolate with a silver polish over it

coil 2.0 - wires and crunchy metal and circuits and video games and probably,, some strawberry and blueberry in there too (very faintly)

steampunk - lemon-orange (orange leaning) flavored cookie?? custard?? he would definitely be cookie flavored though

coolerbox - really fizzy soda with 10 energy drinks and probably drugs in it

cozyshot - warm cinnamon/chocolatey pastries straight out of the oven.. hot chocolate

g. zuka - stardust. perhaps lava cake

c. zuka + c. traffic - depression flavored black coffee and an energy drink diluted in hot chocolate respectively

sharkbite rocket - 5 day old shark fin soup and loneliness

dovord - candy hearts, red heart lollipops, and heart sprinkles

blaster rocket - blueberry flavored tiramisu with a hint of depression

pest - APPLE PASTRIES. CARAMELIZED CINNAMON APPLE ROLLS.

mach- a mousse: rich dark chocolate on the outside, rosy and creamy on the inside

hacksaw - tutti frutti flavored ice cream but the sauce is dried blood and the cone is metal

builderman - pound cake with a layer of powdered sugar

john doe - something that shivers and burns in your mouth, eating away at everything until you corrode. regrets of a long forgotten time.

griefer - thorny poisoned stinging nettles. eeewwww /j

the phighting beans - mochi with a fruit corresponding to the bean’s main color (though i’d say they’re too cute to be eaten)

Oh Oh holy fuck anon How did you- How long have you been writing this??? I was stunned into pure SILENCE when I saw this ask holy fuck I am just- Holy shit I need a minute my guy this is so???? Fucking cool???? I understand all of these so well...

#windy response #anon #long post #holy fuck #my guy #are your hands okay?

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scarletunit6 · 1 year 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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aspureasamelody · 3 months 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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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 months 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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formeryelpers · 4 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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egglesscakeshopglasgow · 7 months ago

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Sweet Delights: Exploring Glasgow's Best Cake Shops

Glasgow, the vibrant city in the heart of Scotland, has long been celebrated for its rich cultural heritage, vibrant art scene, and thriving food and drink industry. However, among the abundance of culinary delights, one particular realm has captured the attention of locals and visitors alike – the captivating world of Glasgow's cake shops. From traditional bakeries to innovative patisseries, these establishments have elevated the art of cake-making, offering a tantalizing array of confections that cater to every palate and dietary preference.

Timeless Classics and Innovative Creations

Glasgow's cake scene is a harmonious blend of time-honored recipes and cutting-edge techniques, with each shop offering a unique perspective on the art of cake-making. The Lemon Meringue Pie at the iconic Cottonrake Bakery, for instance, is a testament to the enduring appeal of classic flavors. This delightful creation features a buttery, flaky crust, a tangy lemon custard filling, and a towering swirl of fluffy meringue, creating a symphony of textures and flavors that transports you to a bygone era of baking.

In contrast, the Salted Caramel and Chocolate Cake at the innovative Tantrum Doughnuts showcases the shop's commitment to pushing the boundaries of traditional cake design. This decadent masterpiece layers a rich, moist chocolate sponge with a gooey salted caramel filling and a silky chocolate ganache, topped with a delicate sprinkling of sea salt. The result is a harmonious balance of sweet and savory that delights the senses and challenges the conventional notion of what a cake can be.

Catering to Diverse Dietary Needs

Glasgow's cake shops have also risen to the challenge of catering to a wide range of dietary preferences and restrictions, ensuring that no one is left out of the indulgent cake experience. The Vegan Raspberry and Almond Cake at Pickett's Confections, for instance, is a shining example of how plant-based baking can be both delicious and visually stunning. Featuring a moist, crumb-like texture and a vibrant raspberry swirl, this cake is a testament to the skill and creativity of the shop's vegan bakers.

Similarly, the Gluten-Free Lemon Drizzle Cake at The Hyndland Bakery proves that allergy-friendly baking can be just as satisfying as its traditional counterparts. This light and tangy delight showcases the bakery's commitment to inclusivity, offering gluten-intolerant customers a cake experience that is every bit as mouthwatering as their standard offerings.

Sustainable and Ethical Indulgence

In an era where environmental consciousness and ethical consumption are paramount, Glasgow's cake shops have embraced a more sustainable and responsible approach to their craft. The Organic Carrot Cake at Twelve Triangles, for instance, is a shining example of this commitment to sustainability. Crafted with locally sourced, organic ingredients, this moist, spice-infused cake not only delights the palate but also aligns with a more eco-conscious lifestyle.

The Vegan and Fairtrade Chocolate Cake at The Glad Cafe takes this ethos one step further, highlighting the shop's dedication to ethical sourcing and fair trade practices. This rich, decadent creation, made with Fair Trade certified cocoa and plant-based ingredients, offers a guilt-free indulgence that supports sustainable and equitable supply chains.

A Culinary Journey Through Glasgow's Cake Scene

As you navigate the vibrant cake landscape of cake shop Glasgow prepare to be enchanted by the sheer diversity and creativity that permeates these local establishments. From the timeless elegance of Cottonrake Bakery's Lemon Meringue Pie to the innovative artistry of Tantrum Doughnuts' Salted Caramel and Chocolate Cake, each shop offers a unique perspective on the art of cake-making, catering to every palate and dietary preference.Whether you're a lover of traditional flavors, a vegan seeking indulgent plant-based treats, or a health-conscious consumer committed to sustainable and ethical consumption, Glasgow's cake shops have become a veritable haven of deliciousness. So, embark on a culinary journey through this city's sweet landscape, and discover the hidden gems that will forever change the way you experience the humble cake.

#cake shop glasgow

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