#maize recipes

[dgspeaks]

The Marvelous Maize: More Than Just Corn

Maize, commonly known as corn, is a staple food in many parts of the world, revered not just for its versatility but also for its deep-rooted cultural significance. This vibrant grain is more than just a side dish or an ingredient in your favorite snack. It plays a crucial role in various cuisines, economies, and even in the environment. Let’s delve into the fascinating world of maize and…

[askwhatsforlunch]

Mielie Pap (Namibian Corn Stiff Porridge)

Mielie Pap, a staple of Namibian (and South African) cuisine, is such a simple and versatile dish, you can eat it at breakfast, with sausages at a braai, or as a side to meat, fish or vegetable stews.

Ingredients (serves 2):

2 cups water

2/3 cup fine cornmeal

1/2 teaspoon coarse sea salt

Pour water in a medium saucepan, and bring to a simmer over medium-high heat.

Once simmering, stir in half of the cornmeal. Cook, stirring ceaselessly, for about 2 minutes until mixture starts thickening.

Add remaining cornmeal and coarse sea salt, and stir energetically, a couple of minutes more, until just stiff, but smooth.

Serve Mielie Pap hot, with a knob of butter for breakfast, or with a meat or vegetable stew for lunch or dinner.

[farmerstrend]

Do You Want to Cut Your Poultry Feed Cost? Here is A Comprehensive Guide

Discover how Kenyan poultry farmers can cut down on high poultry feed costs and boost productivity with homemade chicken feed solutions. Learn more in our detailed guide! Explore the struggles of Kenyan poultry farmers facing high feed costs and uncover practical, cost-effective strategies for making high-quality chicken feed at home. Read now! Learn how to overcome the high costs of chicken feed…

[shreeji-ingredients]

Maize Grits Manufacturers in India - Shreeji Ingredients Pvt Ltd 

Shreeji Ingredients Pvt Ltd stands out as a leading manufacturer of maize grits in India, catering to various sectors such as food processing, snacks, and culinary applications. With a commitment to quality and innovation, Shreeji Ingredients has established itself as a reliable supplier for businesses looking for high-quality maize products. 

Understanding Maize Grits 

Maize grits are coarsely ground corn kernels, often used as a staple ingredient in various food products. Rich in carbohydrates and fiber, maize grits offer numerous nutritional benefits, making them an excellent choice for health-conscious consumers. They are versatile, easy to cook, and can be used in a variety of dishes, from breakfast cereals to snacks and side dishes. 

Quality Production Process 

At Shreeji Ingredients, we believe that the foundation of high-quality maize grits lies in the production process. Our maize is sourced from the finest farms, ensuring that only the best raw materials are used. We utilize state-of-the-art technology and rigorous quality control measures throughout the manufacturing process. This ensures that our maize grits retain their nutritional value and flavor, making them ideal for a wide range of applications. 

Nutritional Benefits of Maize Grits 

Maize grits are not only delicious but also packed with essential nutrients. They are an excellent source of carbohydrates, providing energy for daily activities. Additionally, maize grits are rich in dietary fiber, which aids in digestion and promotes a healthy gut. They also contain vitamins and minerals such as folate, niacin, and magnesium, contributing to overall health and well-being. 

Versatile Applications 

The versatility of maize grits makes them a popular choice in various culinary applications. Here are some of the ways maize grits can be used: 

Breakfast Cereals: Maize grits can be cooked and served as a hot breakfast cereal, providing a nutritious start to the day. They can be flavored with fruits, nuts, or honey for added taste. 

Snacks: Maize grits are widely used in the snack industry. They can be fried or baked to create crunchy snacks, such as chips and extruded snacks. Their mild flavor allows them to take on various seasonings, appealing to diverse consumer preferences. 

Thickening Agent: In soups and sauces, maize grits can act as a thickening agent, adding texture and depth to dishes. Their ability to absorb flavors makes them a perfect addition to savory meals. 

Gluten-Free Options: As a gluten-free ingredient, maize grits are an excellent choice for individuals with gluten sensitivities. They can be used in gluten-free baking and cooking, allowing everyone to enjoy delicious meals. 

Commitment to Excellence 

At Shreeji Ingredients, we pride ourselves on our commitment to quality, innovation, and customer satisfaction. Our maize grits are manufactured in compliance with food safety standards, ensuring that our customers receive safe and nutritious products. We continuously invest in research and development to improve our products and explore new applications for maize grits. 

Conclusion 

As one of the leading maize grits manufacturers in India, Shreeji Ingredients Pvt Ltd is dedicated to providing high-quality maize products to our clients. Our focus on quality, nutritional value, and versatility makes our maize grits the ideal choice for manufacturers and consumers alike. Whether you're in the food processing industry or looking to create delicious meals at home, our maize grits can meet your needs and exceed your expectations. Choose Shreeji Ingredients for your maize grit requirements and experience the difference in quality and taste! 

[missdivalicious]

Exploring Traditional African Cuisine | Sorghum Sadza |Fresh Traditional Restaurant #Bulawayo| #Zimbabwe Travel Vlog Join me in this Bulawayo food vlog as I visit Fresh Traditional Restaurant where I try a delicious traditional dish—brown sadza (isitshwala) made from a mix of sorghum and maize meal. I pair it with plant-based options like green vegetables, sugar beans and cowpea leaves with peanut butter, proving that even in a meat-heavy menu, there are amazing vegan dishes to enjoy. Learn about the health benefits of sorghum and maize meal and explore the rich history of Southern African cuisine. Whether you're vegan or a lover of traditional African food, this vlog will leave you inspired and ready to explore Zimbabwean cuisine! #BulawayoFoodVlog #TraditionalZimbabweanFood #VeganInAfrica

[thegaruskitchen]

Bathua Makka Poori Recipe | Bathua Makki Puri Recipe

[zanygardenherowobbler]

How To Make Surullos de Maiz [ corn fritters ]

[thetockablog]

Cheesy Pap Balls

Cheesy Pap Balls Ingredients 4-5 cups water1/2 tsp salt300g white maize meal3 tbsp Kerrygold Butter1 onion, chopped1 red pepper, diced1 yellow pepper, diced1 tsp crushed garlic1 tsp smoked paprika1/2 tsp cumin powder1/2 tsp coriander powder10g fresh coriander, roughly chopped200g Kerrygold Dubliner Cheese, cut into cubes Flour, for coating2 large eggs, whisked1 cup breadcrumbs1.5 cups vegetable…

[timmurleyart]

Corn muffin cray. 🌽😜😋🌽(mixed media on paper). 🍞🌾

[clefadrylcanines]

May 3rd, Jonathan Harker’s journal

(Mem., get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl,” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga," and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata." (Mem., get recipe for this also.)

Recipe blog casually interrupted by nightmares and the howling of wild dogs. I’m sure it’s nothing.

[specialdesirecipes]

#makaipoha #maizepoha #shorts #shortsvideo #shortvideo #short #shortsfee...

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[alexanderwales]

Alright, here's my dream Stardew Valley style game, designed for my own tastes.

You come to a small town with the usual twenty to thirty people. It's in the middle of nowhere. It's a fantasy town, and no one actually farms anymore, partly because it's only questionably profitable, partly because a lot of the knowledge has been lost. Instead, everyone uses these magic doodads which are very powerful but also very limited. The tavernkeeper has a doodad that makes him a single kind of weak ale and a single variety of off-tasting wine. The clothier has basically a square mile of linen to work with, and everyone wears her drab clothes. Tools are made from a doodad that the blacksmith owns, not even made of any actual metal, just a material that wears away after a month and needs to be replaced by a new copy from the blacksmith's doodad. People get their meals from the doodads. They get their medical checkups. It's all a bit shit.

Because I'm a worldbuilder at heart, I would have this all exist in the wake of a large-scale war that depleted the town of its fighting-age population, with the doodads being a sort of government program to ensure that more of the lifeblood of the town could be drained away. And for there to be some reason for the town to continue existing, perhaps the government is harvesting some resources necessary in the creation of doodads. That's enough for a pro-doodad faction and maybe some minor drama with them, though I do like the idea that the only reason things are Like This is because there was a war and things got bad. It's not necessarily a bleak town, but there's definitely a listlessness to it, a "what's the point".

So you're a farmer, but no one is really a farmer anymore. Maybe there are a few books, but you don't learn farming from books, you learn it from practical experience; that's a lot of what this game is about. When you start, there's no one to buy seeds from, there's just a bunch of wilderness where farms once stood, now all long overgrown.

So you go out and forage, for a start, and you clear the land, and you pay attention to the plants and how they can be used, and you start in on making recipes with them, maybe with the help of your grandfather's old, partially incomplete books. You find some wild corn that's a descendant of the old times. You find some tomato seeds in an urn. You discover potatoes because you see them dug up by a wild boar, which itself was once a domesticated animal.

In my ideal game, you need to pay attention to the soil quality, to how far apart things are planted, to what crops work well together. Farming is a matter of companion planting and polycultures. You get some chickens by giving them consistent feed, and you keep them around because they're natural pest control. Your climbing beans climb the stalks of your maize. You're attracting pollinators. (From a gameplay perspective, yeah, we probably put this all into a grid, and you have crop bonuses from adjacencies, and emergent gameplay that comes from all that, some plants providing shade, others providing nitrogen fixing.) You're a scientist making observations about the plants, maybe with your incomplete book giving you confirmation on the nature of all your crops once you hit certain production goals or a perfect specimen or whatever.

Cooking is the same. There has got to be a system that I like better than just "combine tomato with bread to get tomato bread". I'm pretty sure that it's some variant of the actual process I use when cooking, which is making sure that things are properly cooked, balancing flavors against each other, adding in a little salt or acidity or umami or whatever. Time in the kitchen, in this game, is often about making meals, ensuring that if you have a fatty piece of meat you have some asparagus that's coated with lemon to go with it. (From a gameplay perspective, I think building the dish once is probably sufficient and it can be automated after that, and building the meal is the same. I don't want to play this minigame every time I'm cooking a dish, I just want to play it a single time until I have good knowledge of the best way to grill a BBQ chicken breast with a homemade sauce.)

But if we're having a little minigame here where we pay attention to how long we're cooking the kale to make sure that it's the right texture, and we're paying attention to abstractified mouthfeel and palette, then we can get something else for free: variation. See, you're not just cooking to get an S grade, you're cooking for people with different tastes. The cobbler has a sweet tooth, the librarian loves fruity things, the mayor cannot stand fish, that sort of thing. From a gameplay perspective, maybe we represent this with a radar graph with some specific favorite and least favorite individual flavors, and maybe it's visible to the player, but the important thing is that player gets feedback and have a reason to strive for both "good" and "perfection" and some of this is going to depend on the quality of the ingredients.

And this is, gradually, how the town is brought back into the fullness of life. You're not just cooking for these people, you're also selling them food, and they're making their own recipes, and all the stuff that's not food is making their businesses not suck anymore. After the first test keg of ale goes swimmingly, the tavernkeeper wants more, a lot more, and puts in an order for hops, wheat, grapes, anything he can use to make things that will improve nights at the tavern. The clothier will skeptically take in wool and spin her own yarn, and then eagerly want more, because how awesome is it to have a new textile? There's a chemist who is extremely interested in dyes and paints, and wants you to bring him all kinds of things to see what might be viable for going beyond the ~3 colors that the doodads can provide.

So by year two, if you're doing things right, you're the lynchpin of the revivalist movement. People are now moving to the town, for the first time in decades, because they hear that you're there and doing interesting things with the wilderness. Maybe there are other farmers following in your wake, but maybe it's just new characters who are specifically coming because a crate of wine was shipped to the capital city. Maybe some of them bring new techniques for you, or a handful of plants from a botanical garden, and there are new elements for the minigames, or maybe some automation for the stuff that's old hat.

I think something that's important to me is that there's a reason for the crops you plant and the things you do. I always like these games best when it feels like I'm doing something for someone, when I can look at a plot of cabbages and think "ah, those are the cabbages I owe to Leon". Where these games are at their worst, everything is entirely fungible and I've planted eight million blueberries because they have the highest ROI.

And yeah, in most of these games, there are other minigames like fishing and mining and logging and crafting, and since this is just a blog post and not a game, I definitely could massively expand an already sizeable scope.

I think for mining the player would use doodads of their own, and maybe you could make a mining minigame out of that, using the same planting tile system to instead create an automated ore harvesting machine that plumbs the depths of the earth (possibly dealing with rocks of different hardness, the water table, and other challenges along the way).

Fishing is a question of understanding the different fish species, what they eat, where they congregate, and then setting nets or lines, since I have never met a fishing minigame I really enjoyed. Again, there's some idea that the player is gaining information over time, building up a profile of these fish, noticing that some of them go nuts when it rains, understanding the spawning season, that they go to deeper water when it's cold, etc.

Crafting really depends on what you're crafting, but if you're reintroducing traditional artisan processes to this town, then people are going to need tools and machines and things. I'm not sure I know what a proper crafting game looks like. The only experience I have to draw on is wood shop, where I made wooden boxes, cutting boards, and picture frames. Since this is an engineering-lite puzzle-lite game, you could maybe do something in that vein, e.g. defining a number of steps that get you the correct thing you're trying to make, but ... eh. I love the idea of designing a chicken coop, for example, or building a trellis if I want my climbing beans to not need maize, or whatever, but I don't know how you actually implement that. There are definitely voxel-based and snap-to-grid games where you build bases, and I tend to find that fun ... but it's mostly cosmetic, for the obvious reason that doing it any other way than cosmetic requires programmatic evaluation, which is difficult and maybe unintuitive. The closest I think I've seen is ... maybe Tears of the Kingdom? Contraption building? But I don't know how you translate that to a farming game. Maybe I should ask my wife about this, because she's always doing little projects around the house (an outdoor enclosure for our cats, a 3D-printed holder for our living room keyboard, a mounting for our TV).

Making an interesting crafting system is difficult, which is why pretty much no one has done it.

And if I'm talking pie in the sky, without concern for budget or scope, I want the villagers to all have a mammoth amount of writing for them. I want petty little dramas and weird obsessions, lives that evolve with or without my input, rudimentary dialog trees that let me nudge things in different directions. This is just an unbelievable amount of work on its own, it would be crazy, but I would love having a tiny little town game where sometimes other people would fall in love. I would like to be invited to a wedding, maybe one that happened because I encouraged the chemist to hang out with the clothier, and in the course of working together on dyes, they fell in love. With twenty people in town and another ten that come in over the course of the game if you hit the right triggers, I do think this is just a matter of having a ton of time/budget. You write tons and tons of dialogue so there's not much that's repeated, you have some lines of conversation between characters that are progressed through, you have others that trigger off of events, and then you have personal relationships between NPCs that can be progressed through time or with player intervention. Give single characters a pool of love interests, have their affections depend on their routine which depends on what's changed in town ... very difficult to do without spending loads and loads of time on it though.

Anyway, that's one of my dream games. No one is ever going to make it, it would be a niche of a niche, and as scoped here, is too much for a small team to ever actually finish, let alone polish. But it's the sort of thing I'm imagining in my head when I think about playing Stardew Valley and its successors.

[petermorwood]

More food and cooking of the Middle Kingdoms, though in this instance with photos only since the recipe hasn't yet been written up.

It's Lamb in Sour Blackberry Sauce, from "The Door Into Sunset", and this form involves lamb chops, both marinated and not, a sauce made from the marinade, and (since the Middle Kingdoms have no PO-TAY-TOES) a simple accompaniment of Arlene Roasted Root Vegetables, in this case parsnips.

The marinade is made from blackberries macerated in balsamic vinegar (red wine vinegar is another possibility, but we - and to our surprise the shop - were both out of it) and, for a bit more fruity complexity, some Kriek, a Belgian lambic beer brewed with sour cherries.

This was the drinking accompaniment as well. It's a very attractive colour, and its dry finish contrasted well with the lamb.

*****

Step one, take a bowl, add some of the beer and the macerating vinegar, then the chops.

Step two, add a layer of the macerated berries.

Step three, top off with the rest of the beer...

...then cover with clingfilm and put into the fridge.

We left ours for 72 hours, and here's the contrast between unmarinated chops and marinated ones.

That berry is to mark which was which, but it's really not needed. :->

*****

Sauce was made by reducing the marinade by about 50%, with some of the berries mashed into it and others left whole, then thickened with arrowroot.

Why not cornflour?

Fiction-wise, DD has decided that the Middle Kingdoms lack maize as well as potatoes, so there'll be no cornflour, sweetcorn or polenta;

Food-wise, arrowroot thickening keeps a sauce smooth and fluid rather than turning semi-solid or even solid when cold, because we were already thinking about other ways to eat this than over whole chops on a plate.

For example I got a couple of fondue forks and tried toasting some of the fatter bits of chop, then dipping them in the sauce.

It worked very well - understatement! - even with that little Instant BBQ tray. Barbecuing works wonderfully. We've also tried flash-frying, whose result different but just as good, for the last couple of chops we'll try grilling (US broiling) to see how that turns out.

*****

As for "does the sauce look and mouthfeel good when cold?", yes it does. We used it as a dip when finishing the leftovers later that night. The last couple of cooked chops were cut into pieces matching the parsnips, like the ones toasted on the BBQ, then everything was seared / re-crisped under the grill for a few minutes and eaten as finger-food.

There are no photos, because by the time either of us thought of a camera, there wasn't enough left to bother with - which by itself says how good this was!

*****

Also, instead of fingers, we used eating-picks.

If a diplomatic envoy is having a working snack while busy with documents, saucy-greasy fingerprint reminders of that snack on the documents will impress nobody.

And if diplomacy is a bit on edge, then no matter how much they really eat, the envoy can always tell superiors back home how they expressed silent disapproval by merely picking at their food.

It'll fool nobody, of course, especially if that diplomat is known to enjoy the pleasures of the table, but token gestures are what this sort of diplomacy is all about.

:->

[charonnyxtides]

Appetite and sleep

Jonathan Harker intro, recently graduated and engaged:

I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) ... Towards morning I slept and was wakened by the continuous knocking at my door, so I guess I must have been sleeping soundly then. I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga,” and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata.” (Mem., get recipe for this also.)

Jack Seward intro, asylum manager and recently rejected:

Ebb tide in appetite to-day. Cannot eat, cannot rest, so diary instead.

[ninadove]

Well, guys, we’re finally doing it. After two years of being subscribed to the newsletter but never actually taking the time to read the god-damned e-mails, I am finally committing to reading Dracula Daily.

So I’m going to dump my thoughts here as if it were the AO3 comment section. Bear with me.

Nina reads Dracula 🦇

May 3rd

We start off very strongly with an excellent instance of food-as-a-metaphor for love:

“(Mem., get recipe for Mina.)” 🥺

From here, it only gets better:

“I did not sleep well, though my bed was comfortable enough, for I had all sorts of queer dreams (me too, Jonathan). There was a dog howling all night under my window, which may have had something to do with it; or it may have been the paprika (!!!), for I had to drink up all the water in my carafe, and was still thirsty. Towards morning I slept and was wakened by the continuous knocking at my door, so I guess I must have been sleeping soundly then.

I had for breakfast MORE PAPRIKA —”

King of not learning from his mistakes!!! Love this for him!!! Also, excellent taste.

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga," and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata." (Mem., get recipe for this also.

AU in which Jonathan runs a culinary blog and weird paranormal stuff keeps making its way into his posts 🍝👻

My Friend.--Welcome to the Carpathians. I am anxiously expecting you. Sleep well to-night. At three to-morrow the diligence will start for Bukovina; a place on it is kept for you. At the Borgo Pass my carriage will await you and will bring you to me. I trust that your journey from London has been a happy one, and that you will enjoy your stay in my beautiful land.

Your friend,

DRACULA.

Such a friendly gentleman 🥰 You know you can trust him from the way he declares his friendship twice in the same note 🥰 Which is a thing friends do 🥰

I absolutely love that the note starts and ends with these declarations. It feels like a trap… but surely our good friend Dracula could never…

Sleep well tonight… 🦇

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