#plain chips simply are too thin and crumbly

[crowthered]

I'm curious ovo

[tabletoptrinketsbyjj]

Trinkets, 59: Interesting baubles, semi magical objects and items touched by mystery.

 A rat skull that floats ominously when placed over a fire. It is never damaged by flame of any sort.

A wanted poster for a halfling man who may answer to the name “Mr. Underhill”. The notice says that he is a thief who has stolen a plain gold ring of tremendous sentimental value.

An old tarot card bearing the likeness of one of the PC’s. The only lettering on the thin lacquered wood reads simply “Random Godly Domain” in bold calligraphy.

A dark veil that when worn, causes the bearer to weep uncontrollably.

A large clay tablet inscribed with cuneiform writing and cylindrical seals.

A sealed one gallon keg filled with honey wine of a tawny golden color. One sip provides the drinker with an odd tasting blend of sour and sweet on the tongue. The taste of the mead’s alcohol is notable underneath the strange blend of flavors, which tastes no unlike sweetened pickle juice.

A leather codpiece with a raunchy Sylvan limerick written on it.

A single brilliant blue rose petal that smells faintly of almonds, rolled up in the finest white silk handkerchief.

A difficult puzzle box of blackened oak with an acorn carved from agate and jasper hidden inside.

A transparent glass mage's staff covered in runes of glittering lyrium, which almost looks like it is full of fireflies. It emits a soft whistling sound, like the wind through bare trees.

—Click Here to be directed to the Hotlinks To All Tables post, which provides (As you might have guessed) convenient links to all of the loot and resource tables this blog has.

—Keep reading for 90 more trinkets.

—Note: The previous 10 items are repeated for easier rolling on a d100.

A rat skull that floats ominously when placed over a fire. It is never damaged by flame of any sort.

A wanted poster for a halfling man who may answer to the name “Mr. Underhill”. The notice says that he is a thief who has stolen a plain gold ring of tremendous sentimental value.

An old tarot card bearing the likeness of one of the PC’s. The only lettering on the thin lacquered wood reads simply “Random Godly Domain” in bold calligraphy.

A dark veil that when worn, causes the bearer to weep uncontrollably.

A large clay tablet inscribed with cuneiform writing and cylindrical seals.

A sealed one gallon keg filled with honey wine of a tawny golden color. One sip provides the drinker with an odd tasting blend of sour and sweet on the tongue. The taste of the mead’s alcohol is notable underneath the strange blend of flavors, which tastes no unlike sweetened pickle juice.

A leather codpiece with a raunchy Sylvan limerick written on it.

A single brilliant blue rose petal that smells faintly of almonds, rolled up in the finest white silk handkerchief.

A difficult puzzle box of blackened oak with an acorn carved from agate and jasper hidden inside.

A transparent glass mage's staff covered in runes of glittering lyrium, which almost looks like it is full of fireflies. It emits a soft whistling sound, like the wind through bare trees.

A delicate shawl, lacy and fringed, woven from pearly spider silk.

A spherical piece of hard candy that never diminishes in size or flavor.

A black metal coin that came from a realm you’ve only heard of in whispers.

A skull polished almost mirror-bright. The cranium is etched with a map of the night sky.

A river stone that crumbles when held, but never gets smaller.

A miniature dulcimer made for a Halfling or Gnome. It's bloodstained and chipped, but usable. Due to its small size travels quite well.

A trio of interlinked rings, which rotate slowly when put on a flat surface.

A fossilized cyclops eye.

An owl mask made from the feathers of said bird.

A small tumbleweed that always rolls towards the nearest humanoid.

A warm glass egg that hatches a tiny gelatinous cube every morning. The creature is the size of a pinky fingernail and is far too small to be of any real threat but can combine with other oozes.

A coffee tin full of multi-colored marshmallows shaped like rods, orbs, crystals, staves, and wands.

A green glass bottle filled with Harbor Bottom Whisky, a cheap drink commonly found in taverns of Daggerford such as the Black Stone Inn and Happy Cow. The potent rot-gut whiskey is notoriously foul-tasting. Its flavor palate is often described as something found deep in the muck of a seafloor. However, its extreme potency and cheap price makes it popular with the local sailors.

A gnoll's skull covered in sickly lichen.

A small wooden box containing an intricate clockwork mechanism of unknown purpose

A six sided die made of gold that always rolls the worst number for the situation.

A map of the constellations made of shells on a wooden board.

A strip of leather with lyrics to a sea shanty. The words change slightly each morning.

A pale, white heart, oozing a grayish bloodlike substance that quickly evaporates. It's still trying to beat.

A fine set of Random Artisan's Tools. Each individual piece of equipment bears the same name; that of a famed Random Humanoid artisan who once owned and used this kit.

A one gallon cask filled an alcoholic beverage known as Vilhon Cider. Crafted in Nimpeth, this heady drink has strong fruity flavors making it quite exquisite. Vilhon Cider is best served hot with cinnamon or cloves. An ebony locket. When it's opened, an elven voice whispers "Always".

A copper coin with a smiling satyr's face on one side and a satyr's skull on the other.

A torn out page of monstrous illustrations with unintelligible scribbles.

A distinctive flared hat that knowledgeable PC's recognize as belonging to a violent marauder warlord. Rumors say that he was very fond of the hat and wishes to get it back by any means.  

A map showing the location of a small treetop village.

A copper sculpture of a bunch of grapes.

A black diamond made of glass. On the bottom is the inscription; “Made in Fru.”

A wooden cup painted with a beautiful beach. The waves move while liquid is in the cup.

A wooden unicorn mask set with a spiraling antelope’s horn.

A thick green glass bottle with thin neck and a wide round bottom. It is filled with Thayan Red, a type of wine exported from Thay of the Unapproachable East known for its abundant orchards and fruit farms. The libation is sweet and fruity.

A pouch filled with roasted locust carcasses. They taste like sunflower seeds.

A Random Humanoid tooth with a romantic scene carved into it in the finest detail.

A pouch of volcanic glass. Touching it gives a sense of dread and fills the bearer’s nostrils with the scent of hot ash.

An ancient animal femur, smooth and brown, with a silvered head.

A clockwork caterpillar that walks in ever widening spirals.

A protective case containing a bolt (50 square yards) of undyed cotton cloth.

A jade hair ornament depicting a cloud.

A glass goblet that hovers in the air when it is released.

A one gallon cask stamped with the name “Beluir” and filled with a libation known as Halfling's Help. The highly alcoholic wheat beer is crafted by the halflings of Luiren. Light-gold in color, Halfling's Help has a slight taste of strawberries, with notes of sun-dappled meadows.

A small terracotta box lined with lion fur.

A stuffed rabbit doll made of velveteen.

A small silk pouch containing a full set of erotic female undergarments.

A gnarled tree root that looks uncomfortably similar to the face of one of the PC's.

A quill pen crafted from the feather of a griffon. The feather can change the color of the ink being used on command.

A tiny, carved, rock crystal swan.

A brass disk divided by a 23 pointed star, and inset 7 small glass beads around the edge, with a series of small gauged holes and notches drilled in the disk. They are astonishingly precise, and are a wonder of manufacturing skill and machined tolerances.

An artistic coral bowl shaped like the open mouth of a sea serpent.

A one gallon cask filled with Rootweal, a red wine that originates from the forests of the Yuirwood in Aglarond. The beverage has the color of red silk and is a smooth, full-bodied wine. Its flavor could be described as "a forest meadow alive in the glad light of the sun."

A black leather vest with a large insignia of a morningstar on the back.

A rectangular steel cage that could adequately hold a medium sized dog who did not want to be contained. One end serves as a door with a build in latch that could be further bolstered with rope or a padlock. When empty the cage can be collapsed flat for easy traveling.

A pocket-sized chest with a tiny key.

A brass toy cart with a removable little brass hedgehog rider, pulled by a brass rooster. The cart is decorated with a noble family crest.

A disturbing half-mask designed with several different eye holes.

A glass bust of a helmed knight.

A silver hat pin tipped with a teardrop-shaped fire opal.

A sealed bottle with filled Saerloonian Glowfire, a wine exported from Saerloon. Knowledgeable PC’s are aware that this renowned drink has a slight luminescence for a few hours after first uncorked, adding a mystical quality to the experience. Neither sweet nor dry, this aromatic wine conjures images of refreshing summer breezes. Its flavor evokes the taste of pears.

A pair of hip flasks decorated with matching patterns. One warms liquids and the other chills them.

A bag made of a deep black velvet with a silver drawstring and has stitching in a triangular pattern. The velvet doesn’t catch the light in the manner you expect, and almost seems to drink it in.

A bright green feather removed from a chimera.

A brass locket with a portrait of a Random Humanoid child inside.

A padded wooden case containing finely made pieces for a board game popular in the region.

A glass eye the size of a human fist with a Randomly Colored iris.

An ornately carved wooden ink pen that improves the user’s handwriting.

A dusty pink rose quartzite prism deeply etched with monogrammed initials.

A rectangle of cloudy white crystal, edged with silver. Looking through it will always reveal the position of the sun on a cloudy day.

A broach made from a large opal and the bones of giant insects.

A bronze ewer engraved with geometric patterns.

A glass egg with dark bands of grey that look like smoke. It is barely half the size of a chicken egg and it catches bright light in odd ways. Around firelight, it almost seems to glow.

A tin cactus rooted into a teacup that never needs watering.

A set of ownership papers of a distinctive merchant ship not seen for fifty years.

A thick scarf, woven from coarse but warm wool. The ends are decorated with tiny bells.

A bone comb decorated with flowers.

A bloodstained key with a delicate wing engraving.

A polished sphere of some strange blue mineral which looks uncannily like solid water the size of a human fist.

A grey ceramic bottle filled with a wine known as Utterdark or "Black Bogbrook Water". Made and sold in the town of Bogbrook in Cormyr, the red wine’s coloration is so dark most people would call it black. It has a raw, fiery, almost salty flavor but is a potent liquor. Distinctly an acquired taste, it is not a popular wine, though those who enjoy it do so immensely.

A flower of unknown species that thrives and grows only when in an empty vase in a darkened room without soil, water or natural light.

A small leather coin pouch that looks as if it can only carry one coin; a lucky coin.

A gold and azurite brooch in the shape of a knotted branch and berries.

A skull of a small animal covered in a burnt sugar coating. It was taken from a creature who died near the site of a sudden and violent human death.

A platinum gambling chip, with a small crescent piece carved out of the center.

A wig of long bright Randomly Brightly Colored hair. It stands on end when the wearer is exited.

A carving knife bearing the maker’s mark of a famous Gnomish smith.

A potted plant with brightly colored leaves and yellow berries. Knowledgeable PC's know that the herb is sought after by alchemists for the unique properties of the fruit.

A hair pin made of a pressed flower with vivid green petals. When you smell it, you hear eerie music.

An ivory mask of a laughing jester with a sinister smile.

A jack-in-the-box that plays an eerie melody when opened.

A pair of well-made pants that are about 30 years out of the current style. According to the name stitched on the inside, they belonged to a powerful necromancer who hasn’t been heard from in some time.

An old music box that plays a vaguely recognizable song nobody can place.

A potted plant that blooms with a different flower each day.

A tiny wooden box with a hollow globe of crystal filled with quicksilver and a fine-sized crystal glass boat and boatman inside it. The boatman occasionally changes poses, and sometimes catches little crystal fish. 

[multifandom--imagine]

LAST NIGHT || ALEXEI (SMUT)

warning: I've never written smut and so don't expect anything explicit or 50 shades of gray lmao. Also English is not my mother language so I might have done something grammatically wrong.

Your life surely was definitely not the correct definition of normal, indeed to be honest since you moved to Hawkings your life had definitely taken an abnormal turn.

The day before you were simply Sheriff Hopper's assistant, you can tell his apprentice and your days were limited to making fines on the street and delivering donuts to your boss. And now here you are in a bunker together with your boss, his "lover" or anyway partner in crime Joyce, a crazy communist named Murray and a Russian scientist named Alexei, or so he called himself, sitting at a table and plotting on a possible Russian invasion inside a village forgotten by God in Indiana. How did you end up in all this? Simple, this strange Russian base has gathered a lot of energy, for some kind of absurd plan, making Joyce and your boss go crazy that as far as they could seem to you, completely mad, they still caught your attention and so, as a good assistant you followed them in this crazy adventure risking your life several times.

This evening at the bunker it was quite challenging, your cronies seem to have found a great plan to put the word "end" to this macabre chapter, the only thing you are 100% certain of is the fact that nothing will be easy at the end. inside of this plan and the chances of any of you losing your skin are very high. Therefore in that hovel a strange silence had been created, it appears for Joyce and Hopper which seemed to have taken a taste for us to quarrel like two children. Murray was reading and repeatedly reading the plan he had made with being too neurotic, while Alexei ... well he turned out to be a real puppet, he had been watching TV all afternoon, he would have seen more or less 50 Looney Toons episodes. If you had remained even just 3 seconds inside that bunker you would have gone mad, so observing Alexei I gave him a slight blow to the shoulder.

"Murray, can you ask him if he's hungry?" You asked the old grumpy man who answered you:

"You stop treating me like a fucking translator" he commented sourly and then recalled the Russian boy's attention “Вы голодны?”

“один” the boy answered immediately.

"He said yes" Murray replied quickly before returning to his work.

"Perfect then, come on" you said, taking Alexei's arm "Smirnoff and I are going to eat something" you announced as you started toward the exit, before being blocked by a furious Hopper.

"Excuse me? Are you crazy? If you go out they'll find out! "

"I'm not stupid, boss. There is a service station a few meters from here, we eat one thing and then come back here, they won't catch us, promise” The sheriff grunted annoyed and then reluctantly gave you the keys.

"Hurry up" and without saying anything else he let you out of the bunker.

*  *  *

A grave silence reigned in the car, perhaps you should also have brought Murray with you, at least you could have exchanged a few words with some living being. But that young Russian scientist had caught your attention, among all he seemed the most gentle and probably both you and he shared the same position, you felt lost and trapped in a trouble surely bigger than you.

"Hey..." you said drawing his attention "Do you want something to eat in particular? Chicken? Beef?" You asked in a somewhat dubious tone, probably Alexei hadn't understood anything you had told him.

"Slurpee" he said, earning you a slightly perplexed look.

"You can't just eat granite...okay let’s do this, I'll take you to a nice place and you choose what you want, okay?" you observed his expression a little dazed and for this you raised your eyes to the sky. "Good God, is it possible that you don't understand a shit what I tell you? You can't just speak Russian in America" you said, snorting. This Russian didn't just tell you, he had to understand something English!

Anyway, you arrived at the service station, which had a fast-food next to you and you and Alexei got out of the car by getting out of the car. Arriving at the counter you indicated to the scientist the sandwiches they were selling in the station and strangely he seemed to understand, and holy god, he ordered two Big Macs, a large portion of chips and nine nuggets. You limited yourself to a medium toast and a coca-cola. You decided to buy Alexei ache his beloved Slurpee cherry and parking your hidden car shortly after the station you sat on the hood and consumed your dinner.

You looked at the sky, reflected, your head was a tangle of thoughts, questions and concerns. The feeling of not being able to see tomorrow or not being able to taste a fucking Mac Donalds toast really made you feel disgusted, as if everything no longer had a meaning, an importance, as if the rules had been banned, it was all a passing of seconds that crumbled waiting to be lived as it was right. You took a deep breath and looking at Alexei in the eyes you took a few seconds to contemplate that childish face. His cheeks were round and slightly red, his lips were thin and wet from the liquid of his cherry granita, his curly golden hair was untidy, his glasses framed those lively, innocent little eyes. That continuous observance had given birth to a strange sensation in you, as if a burning fire had been created in your stomach and certainly could not be nervous gastritis.

"Listen to me Smirnoff" you said in a tone that was perhaps too tense, enough to earn you a puzzled look on the part of the scientist "Probably tomorrow we'll all die and I barely finished college, I didn't live long enough to say that my life is less shitty than now. You probably think the same thing" you admitted getting closer to him "So before some crazy communist finds us and kills us, please let me do a fantastic fuck" I said feeling a little warmth on your cheeks.

Alexei's eyes almost popped out of their sockets as your lips touched his.

You thought he would repel you with enough disgust, but when one of his hands touched one of your cheeks to bring your face closer, you all started galloping with emotion. His lips were so sweet and sugary, it seemed you were eating a sweet cherry. You walked away a few centimeters just to take a second breath and, observing the young Russian's eyes, you could notice a strange spark in them, as if an animalistic instinct had awakened in him, but in any case there remained a tender, helpless puppy for you.He came down with a small leap (even a little awkward lol) from the car and making his way between your legs tried to get close to your body again. Your faces were still very close and biting your lower lip you looked him in the eyes with a mischievous smile, while your hands wandered lightly on his shirt, then grabbing the collar so as to push the boy into a new kiss more wild and passionate this time, the tip of your tongue tapped gently on Alexei's lips, inviting him to investigate this sinful act. It didn't take long before he opened his mouth making your tongues meet in a lusty dance.

His hands timidly rested on your hips, squeezing them slightly, when he felt your fingers unbutton his shirt, while your lips left a damp trail of kisses and bites from his jaw, to his Adam's apple where you left a small mark reddish, making a shy grunt escape from Alexei's lips but he seemed very pleased with all those attentions.

When you got to the last button the scientist caught you off guard by quickly taking off the t-shirt you were wearing, leaving you wearing only your bra, he also took off his own shirt, leaving somewhere on the ground, then letting you lie on the hood car, bringing your skin into contact with cold metal.

Alexei took the opportunity to steal another sweet kiss from you, slowly bringing a hand to your breast, squeezing it over your bra cup and when you saw him blush as soon as he listened to your light moans, you couldn't hold back. So raising your torso a little you unhook your bra, leaving your breast and the prey of the young Russian's lips in plain sight, and he grabbed the fabric of your shorts, starting to unbutton them with great enthusiasm.

None of you had the patience to engage in the preliminaries, you both knew already what you wanted and there was no need for words or translations to understand it. After getting rid of your panties too Alexei took you by the hips, bringing your lower belly even closer to his and the first thing you could hear was his obvious erection, hidden in the fabric of his pants.

“Вы сделали хороший беспорядок, котенок” he whispered in your ear in a very deep tone, leaving you an absurd curiosity about what that phrase could have meant, but little did you care at that moment you just wanted to feel pleasure and be satisfied.

"Stop talking and unbutton those pants" you commented with a slight laugh, while the boy seemed to have guessed your request and performed it without blinking.

As soon as his member was free from the fabric of the boxers, Alexei invited you with a small gesture to lie down on the cold bonnet of that car and when you could feel your intimacy going into contact with that of the Russian let slip a sweet moan from your wet lips . Needless to say, when the young scientist decided to get inside you with a slow push you couldn't help arching your back for pleasure, letting that silent and forgotten place of God begin to fill up with your languid moans as the pushes were getting faster and deeper.

Your eyes were glued to each other, lost in your irises, the only moments when the contact was interrupted was when your eyelids came together for a few moments and then reopened, you knew that that relationship was the most absurd and unusual in the world but surely, nothing you were doing was remorseful.

With your slightly trembling hands you took Alexei's face in your hands and before you both reached the apex of that relationship, you joined his lips to yours in a last and passionate kiss.

* * *

"Yo boss, we are back..." you said entering the bunker with a very tired face and throwing the keys next to Hopper's hands "I'm going...I'm going to take a shower" you announced stretching before locking yourself in the bathroom.

Meanwhile Alexei sat down on the couch, pulling a long sigh and trying to calm the blush that colored his chubby cheeks, but he had to pull himself to attention when Murray sat down next to him and drank a glass of vodka.

[this conversation between murray and alexei is in Russian, but I decided to translate it lol]

"Where have you been, my friend?" He asked, giving him a winking look. "Just to know, do you know? It was an hour and a half that we were missing" the man said ironically. Alexei cleared his throat and then adjusted his glasses.

"We ate at one of your American fast foods" he tried to mislead by looking elsewhere, at the TV screen on.

"Really? And what did you make that little girl eat? Your cock?” He asked ironically to let out a fat laugh, finally giving the Russian friend a heavy pat on the back, leaving him alone and with a face as red as a tomato.

[ahqueenoh]

Berlin to Budapest.

If like me you have the travel bug, but equally prefer travelling alone, I couldn’t recommend Contiki more! They are a travel company for 18-35 year olds and they go (almost) everywhere. Every trip is an adventure and the people you meet along the way make every moment worth the long flights and sleepless nights.

This is my third time travelling with Contiki (my 4th is already booked! Bring on January!) and as the title suggests, we went from Berlin through Prague, onto Krakow and finished in Budapest. I had a wonderful time and many delicious meals, starting with Berlin Street food!

During the Second World War a woman called Herta Heuwer would approach US soldiers and swap liquor for ketchup and curry powder. She would combine these together, pour it on top of a sausage and you had Currywurst (pronounced curry vurst)!

Still a traditional street dish in Berlin you can find the kiosks EVERYWHERE. So of course I decided to try this special meal.

In all honesty, I did not know what to expect, I had been to Germany before and was still on the fence about the cuisine, that coupled with the idea of curry powder and ketchup did not fill me with joy.

Nonetheless we queued and paid, I went for Currywurst with chips (fries) and a drink, so if it was inedible I at least had something to last me until dinner.

In our group, we were also surprised to see that the kiosk offered vegan and vegetarian Currywursts so for all you none-meat eaters you too can enjoy this dish.

And enjoy it we did, the first taste to hit you was the sweetness of the ketchup, followed closely by the warmth of the curry powder. Of course you could taste the sausage too which added to the pleasure of this street dish. There’s something unique and indescribable about German sausages but I couldn’t imagine enjoying a Currywurst without one.

Since the dawn of the 20th century, Germany has gone through two world wars, the Nazis, the Soviets and five currencies. It is now one of (if not) the strongest economies in the EU and its capital is a diverse city that boasts being one of the safest cities for solo travel, a hub for street art, nightlife and reinvention. Nothing quite sums up all that history like this eclectic street dish, so should you have the pleasure of being in Berlin I can’t recommend Currywurst enough.

The adventure didn’t stop there, almost as soon as we arrived in Berlin it was off to Prague, which was certainly one of the most beautiful cities on this trip, but one of the biggest highlights for me (of course!) was the food.

We had the joy of attending a restaurant called Michal’s, (organised by Contiki) to enjoy a traditional Czech meal in the heart of this stunning city.

We began the meal with bread, soup and a garlic butter, the butter itself merits an entire blog post, it had the texture of cream cheese, the taste of butter and just the right amount of garlic.

For me, the soup was the real standout of the meal, I will go out on a limb and say, there is nothing more special in east Europe then their soups. Light, rich and full of big chunky vegetables and meats these soups are the cure to your worst break up, hardest heart ache and the most dismal of dismal days. We do not have the equivalent in England and it breaks my heart a little every time I eat Heinz Canned Tomato Soup (which gets far to much glory in the UK).

I could’ve easily eaten ten bowls of the beef soup but I was promptly presented with a platter of meat and potatoes. Again another triumph, so tender it fell apart on the journey from platter to my plate.

Czech cuisine is not for everyone and is rich and heavy to the extreme, but for me it is the sort of comfort food to make your soul sing and to bring all kinds of people together.

The restaurant certainly succeeded in bringing our tour group all together, a band played traditional music while two people danced. Of course there was some audience participation from inhaling enough water through a plastic sword to fill three wine glasses (my personal sucking skills won me a small bottle of liquor) and the dancers selecting some of our group to get up and dance.

Overall a joyous evening, full of food, laughter and copious amounts of wine.

A must do if you’re in Prague.

We waved Prague goodbye and zoomed off to Krakow (well, not quite “zoomed”, one cannot simply “zoom” in a coach containing 31 passengers and their luggage).

Sadly we were greeted by torrential rain which put quite the dampener on our first day and the chocolate box Old Town Square, but! In the spirit of making the best of a bad situation we persisted with a bicycle tour (which was rescheduled to the next day) and wondering the Cloth Hall, now a tourist market hall featuring the finest souvenirs this side of Poland, and generally getting rather soggy.

After drying our toes, Contiki had organised another restaurant extravaganza, this time at Kogel Mogel, rated highly by Michelin and known for their Perogis, we were given the chance to experience fine food and a cooking lesson.

Of course we started the meal with the aforementioned Perogis, almost anything can go in these traditional dumplings, usually they are filled with potatoes, meat or cheese (my personal favourite is red cabbage). The dumplings KM served us were a selection of potato and cheese, deer and pork.

Perogis always baffle my brain a little. While in your mouth the dough feels thick and heavy but the filling is often light and fluffy. You anticipate bloating and stomach ache but instead feel warm and satisfied.

The restaurant was kind enough to show us how to make Perogis and to let us have a go. The recipe and execution was simple enough so we gave it a go, needless to say I was hopeless but I got better, as with most Eastern European food, the key seems to be a caring hand and lots of love, a skill I can utilise when eating Perogis, not so much when making them.

After marvelling at our peers Perogi talent we returned to the table for our main course which was delicious but the standard meat and potatoes.

Now back to the Perogis, we had another dish of desert Perogis which I am ashamed to say I did not enjoy, for the simple reason they were stuffed with plums, a fruit I find so disgusting I am offended at its very presence on my plate.

However this has given me a vocation, I am now on the hunt for more sweet Perogi flavours to try.

Alongside the plums we had a dish that seemed to be like a Creme Brûlée but was not, this compote like desert, was extremely sweet and just hit the desert spot I had been craving since Berlin.

If you ever find yourself in Krakow it would be plain old bad manners to dine anywhere else but KM.

Our last stop on this epic adventure was Budapest. Technically three cities, Buda, Old Buda and Pest (pronounced Peshed) this was our sweetest stop on the trip, which was an ideal ending for me, as a large woman with an even larger sweet tooth I was certainly missing the sweet treats I love to indulge in at home.

Introducing Ruszwurm, a gorgeous confectioners established in 1827 and still going strong today, you can find this little gem on the Buda side of the city, within spitting distance of the Fisherman’s Bastion.

My first tip would be to go in a small group. I decided to go on a day the rest of the group was going to the famous Budapest Baths, another must do, so I was able to find a seat easily.

I was absolutely desperate to try the famous Ruszwurm Vanilla Kreme, a cake that is 90% cream, sandwiched between two thin biscuit/cake layers.

As soon as it arrived I regretted coming to the confectioner alone. It was large and thick and I didn’t think I was going to be able to finish one alone.

How wrong I was! This cake is the most delicious cake I have ever had the joy to taste, it has already had a reoccurring role in my dreams and I went back the next day with a few of my Contiki friends for another slice of this devilish Kreme.

Like Perogis, this cake will mess with your mind a little. It is able to stand securely with a solid thick looking cream centre and the biscuit like pieces, provide a strong hard looking foundation for the cream to sit on, but once on the lips, the cream melts into a light, perfectly sweet, whipped vanilla taste that makes me weak at the knees, the matching wafers crumble and crunch providing an excellent contrast to this sweetest of sweet treats.

This Vanilla Kreme was clearly made by a man who sold his soul to the devil and I thank god we cannot find this cake in London otherwise, within a week, I’d be bleeding cream.

If you take nothing else from this post, you must go to Ruszwurm when in Budapest.

Honourable mention:

Beetroot Soup- a delicacy in Poland that also contains little meat Perogis. This vibrantly coloured soup has a mild pickle taste that I deeply enjoy and with the accompanying Perogis is a must have lunch dish.

Central Market Hall- located on the Pest side of Budapest, this old market hall plays host to excellent street food and souvenir stands alike, an excellent stopping point for food and presents (for all the haters at home who wish they were in a city like Budapest). The “must have” street food is Langos, essentially fried bread with sour cream and cheese (most places will allow you to add various other toppings as well). Goulash is also a popular choice in Hungary and makes for a convenient lunch. Neither of these meals are a Burger Queen approved “must” I found Langos too doughy for my taste and strikes me as a pretentious pizza (not quite why I travelled all the way across Europe.) and goulash has nothing on my favourite Polish or Romanian soups.

For me, the must have is Cabbage Rolls, a dish I had the delight of eating when I worked with some fantastic Romanian women and went to Bucharest. It is the must eat meal of choice in the iconic Central Market Hall. You are served a huge portion with a side of additional cabbage. The “roll” is pork and rice (vegetarian options available) wrapped in pickled cabbage I love them so much I would marry them if I could.

Needless to say Romania and Hungary share a border and a close history so the Cabbage Rolls are (almost) as good as Romania.

[studyshrine7-blog]

Classic Gluten Free Banana Muffins

Moist, tender and fluffy gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture.

Banana muffins and banana bread

Banana bread is not banana muffins. Either that sounds completely crazy to you, or you’re rolling your eyes 🙄because it’s so obvious. Either way, allow me to explain why I have separate recipes for each, and consider each essential.

My recipe for gluten free banana bread calls for sour cream in the batter. It’s a lovely recipe, perfect in its simplicity. I’ve been making it, in one version or another, with nearly-overripe bananas for over a decade. I highly recommend your giving it a try. But a few things have changed in this perfect gluten free banana muffin recipe.

This recipe for gluten free banana muffins calls for buttermilk, which is considerably thinner than sour cream, of course. Both buttermilk and sour cream will tenderize the heck out your baked goods, but buttermilk has more liquid.

If you tried to make my already-tender banana bread recipe with buttermilk, it would sort of cave in on itself during baking, and be rather difficult to slice. But muffins, being the miniature quickbreads they are, can handle that extra moisture.

Sometimes when I bake banana muffins, I even place a thin slice of banana baked right on the top of the batter in each well. It adds some extra moisture, so plan to bake the muffins for another couple of minutes. But these little workhorses can handle it!

How to make banana muffins

When I shared my recipe for easy mix-in gluten free muffins, we talked about how that’s the perfect “plain” muffin recipe. It can easily handle mix-ins that don’t add extra moisture, like raisins and chocolate chips—or even a crumble topping (the best!).

But recipes like this for banana muffins or a blueberry muffin recipe are different, and need their own special recipe. Adding bananas or blueberries just changes the moisture balance a ton.

This recipe is easily made in one bowl, which is part of the reason that it specifies butter that’s been melted and cooled, rather than at room temperature. That allows the wet ingredients to be added one at a time into the dry ingredients, rather than being mixed separately first.

All this simple recipe takes is to place the dry and granulated ingredients (flours, xanthan gum, baking powder, baking soda, salt and granulated sugar) in a large bowl. Whisk to combine them. Take a spoon and create a well in the center so that the wet ingredients don’t just sit on top when they’re added.

Then, add the wet ingredients (butter, eggs, buttermilk, vanilla and mashed bananas) one on top of the other in the center of the well you created. Mix the batter until it’s just combined. It will be thick, but soft.

You can bake these muffins in a tin that is simply greased, or one that is lined with muffin liners. The top photo in this post is of the muffins when made without a liner. They bake into a slightly higher dome shape when you use a liner.

Temperature is everything

As with all baking, the temperature of your ingredients makes all the difference when making banana muffins. All of your ingredients in this recipe should be at room temperature, or they won’t combine properly.

I’ve only specified the temperature of the wet ingredients like butter, eggs, and buttermilk since those are the ingredients that are stored in the refrigerator to prevent spoiling. The butter in this recipe is melted and then cooled to prevent cooking the eggs.

If you’ve forgotten to leave your eggs out on the counter to warm to room temperature, there’s an easy fix. Just place them in a bowl of warm (not hot) water and allow them to sit for about 15 minutes.

If your buttermilk is cold, try microwaving it in 15-second intervals in the microwave, stirring in between to prevent overheating. If you do overheat the buttermilk, just allow it to cool on the counter for a few minutes until it’s no longer hot to the touch.

A few general banana notes

As long as you have a freezer, never worry about buying too many bananas. Like avocados, bananas ripen and demand to be eaten or they’ll go bad.

But unlike avocados, they can be peeled, sliced and frozen, then stored until you need them. I freeze bananas in a single layer on a lined baking sheet, then pile them into a zip-top bag and return them to the freezer.

Frozen banana chunks are perfect for defrosting to make gluten free banana muffins like these and banana bread. Defrost them on the counter, or in the microwave at 50% power. They’ll seem to have a lot more liquid than fresh, mashed bananas, but don’t drain them! Just bake with them as is.

Frozen banana chunks make lovely n’ice cream. Don’t have any proper, ripe bananas? You can ripen them in a hurry, like this.

Ingredients and substitutions

I’ve made these muffins dairy-free and corn-free, but never egg-free. Here are my notes and best guesses to help you bake along if you have these other dietary restrictions.

Dairy-free: To make this recipe dairy-free, you have to replace both the butter and the buttermilk. For the butter, my favorite substitute in this recipe is virgin coconut oil, melted and cooled. I like the triple-filtered kind (I buy mine at Trader Joe’s) because it doesn’t have any coconut flavor. I love coconut, but that’s not the flavor we’re going for in this recipe.

For the buttermilk, my favorite way to substitute it is by mixing 1/2 cup (about 130 grams) dairy-free plain yogurt with 1/2 cup (4 fluid ounces) nondairy milk. In fact, when I don’t have buttermilk on hand, that’s the dairy sustitute I use and it works great.

Corn-free: The cornstarch in this recipe is added, rather than just adding more all purpose gluten free flour, because it adds tenderness and lightness to the recipe. It helps keep the muffins tender and not heavy, even though there are 4 mashed bananas in the batter.

You can easily replace the cornstarch with an equal amount of arrowroot. I’ve also made it with potato starch in place of cornstarch, in a pinch, and had no issues. If you’re using a higher starch flour blend like Cup4Cup, replace the cornstarch with more Cup4Cup.

Egg-free: Making this recipe egg-free is a tough one, as there are 3 whole eggs in the recipe. Once a recipe has more than 2 eggs in it, my confidence in the likely success of using an egg replacer decreases!

You can try using one “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in place of each egg. I’m honestly just not that optimistic that it will work that well.

Source: https://glutenfreeonashoestring.com/classic-gluten-free-banana-muffins/

[brushdish47-blog]

Classic Gluten Free Banana Muffins

Moist, tender and fluffy gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas and buttermilk for the perfect texture.

Banana muffins and banana bread

Banana bread is not banana muffins. Either that sounds completely crazy to you, or you’re rolling your eyes 🙄because it’s so obvious. Either way, allow me to explain why I have separate recipes for each, and consider each essential.

My recipe for gluten free banana bread calls for sour cream in the batter. It’s a lovely recipe, perfect in its simplicity. I’ve been making it, in one version or another, with nearly-overripe bananas for over a decade. I highly recommend your giving it a try. But a few things have changed in this perfect gluten free banana muffin recipe.

This recipe for gluten free banana muffins calls for buttermilk, which is considerably thinner than sour cream, of course. Both buttermilk and sour cream will tenderize the heck out your baked goods, but buttermilk has more liquid.

If you tried to make my already-tender banana bread recipe with buttermilk, it would sort of cave in on itself during baking, and be rather difficult to slice. But muffins, being the miniature quickbreads they are, can handle that extra moisture.

Sometimes when I bake banana muffins, I even place a thin slice of banana baked right on the top of the batter in each well. It adds some extra moisture, so plan to bake the muffins for another couple of minutes. But these little workhorses can handle it!

How to make banana muffins

When I shared my recipe for easy mix-in gluten free muffins, we talked about how that’s the perfect “plain” muffin recipe. It can easily handle mix-ins that don’t add extra moisture, like raisins and chocolate chips—or even a crumble topping (the best!).

But recipes like this for banana muffins or a blueberry muffin recipe are different, and need their own special recipe. Adding bananas or blueberries just changes the moisture balance a ton.

This recipe is easily made in one bowl, which is part of the reason that it specifies butter that’s been melted and cooled, rather than at room temperature. That allows the wet ingredients to be added one at a time into the dry ingredients, rather than being mixed separately first.

All this simple recipe takes is to place the dry and granulated ingredients (flours, xanthan gum, baking powder, baking soda, salt and granulated sugar) in a large bowl. Whisk to combine them. Take a spoon and create a well in the center so that the wet ingredients don’t just sit on top when they’re added.

Then, add the wet ingredients (butter, eggs, buttermilk, vanilla and mashed bananas) one on top of the other in the center of the well you created. Mix the batter until it’s just combined. It will be thick, but soft.

You can bake these muffins in a tin that is simply greased, or one that is lined with muffin liners. The top photo in this post is of the muffins when made without a liner. They bake into a slightly higher dome shape when you use a liner.

Temperature is everything

As with all baking, the temperature of your ingredients makes all the difference when making banana muffins. All of your ingredients in this recipe should be at room temperature, or they won’t combine properly.

I’ve only specified the temperature of the wet ingredients like butter, eggs, and buttermilk since those are the ingredients that are stored in the refrigerator to prevent spoiling. The butter in this recipe is melted and then cooled to prevent cooking the eggs.

If you’ve forgotten to leave your eggs out on the counter to warm to room temperature, there’s an easy fix. Just place them in a bowl of warm (not hot) water and allow them to sit for about 15 minutes.

If your buttermilk is cold, try microwaving it in 15-second intervals in the microwave, stirring in between to prevent overheating. If you do overheat the buttermilk, just allow it to cool on the counter for a few minutes until it’s no longer hot to the touch.

A few general banana notes

As long as you have a freezer, never worry about buying too many bananas. Like avocados, bananas ripen and demand to be eaten or they’ll go bad.

But unlike avocados, they can be peeled, sliced and frozen, then stored until you need them. I freeze bananas in a single layer on a lined baking sheet, then pile them into a zip-top bag and return them to the freezer.

Frozen banana chunks are perfect for defrosting to make gluten free banana muffins like these and banana bread. Defrost them on the counter, or in the microwave at 50% power. They’ll seem to have a lot more liquid than fresh, mashed bananas, but don’t drain them! Just bake with them as is.

Frozen banana chunks make lovely n’ice cream. Don’t have any proper, ripe bananas? You can ripen them in a hurry, like this.

Ingredients and substitutions

I’ve made these muffins dairy-free and corn-free, but never egg-free. Here are my notes and best guesses to help you bake along if you have these other dietary restrictions.

Dairy-free: To make this recipe dairy-free, you have to replace both the butter and the buttermilk. For the butter, my favorite substitute in this recipe is virgin coconut oil, melted and cooled. I like the triple-filtered kind (I buy mine at Trader Joe’s) because it doesn’t have any coconut flavor. I love coconut, but that’s not the flavor we’re going for in this recipe.

For the buttermilk, my favorite way to substitute it is by mixing 1/2 cup (about 130 grams) dairy-free plain yogurt with 1/2 cup (4 fluid ounces) nondairy milk. In fact, when I don’t have buttermilk on hand, that’s the dairy sustitute I use and it works great.

Corn-free: The cornstarch in this recipe is added, rather than just adding more all purpose gluten free flour, because it adds tenderness and lightness to the recipe. It helps keep the muffins tender and not heavy, even though there are 4 mashed bananas in the batter.

You can easily replace the cornstarch with an equal amount of arrowroot. I’ve also made it with potato starch in place of cornstarch, in a pinch, and had no issues. If you’re using a higher starch flour blend like Cup4Cup, replace the cornstarch with more Cup4Cup.

Egg-free: Making this recipe egg-free is a tough one, as there are 3 whole eggs in the recipe. Once a recipe has more than 2 eggs in it, my confidence in the likely success of using an egg replacer decreases!

You can try using one “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in place of each egg. I’m honestly just not that optimistic that it will work that well.

Source: https://glutenfreeonashoestring.com/classic-gluten-free-banana-muffins/

[tglifestyle]

I’ve mentioned in previous blog posts that I used to have a small “on the side” cake business, so it goes without saying that my friends and family have certain flavor favorites they like to request for special occasions.  My oldest daughter always requests yellow cake with my decadent chocolate fudge icing for her birthday.  My youngest usually goes for my strawberry cake, or my red velvet.  This year, however, she put in a request for coconut.  Evidently, she and her co-workers were discussing coconut cake and she got to thinking that I haven’t made it in quite a while.

Much like my Lemon Cupcakes  that I featured a couple weeks ago, this is a “semi-homemade” recipe that starts with a cake mix, making it super easy for even the novice baker to tackle.  It also uses a cream cheese icing like the lemon cupcakes, however instead of lemon juice, you’ll use a coconut flavoring and a little bit of coconut milk. You should use the canned version that is found in the Asian food aisle of the grocery store, and not the refrigerated drinking kind that is found by the non-dairy milks.  The reason is, you want that coconut flavor for the cake, and the drinking milk doesn’t have that flavor.  The cake comes out moist, with a nice crumble and the house smells fabulous while it is baking.

I top mine with a combination of toasted and regular sweetened coconut shreds.  I toast about ¾ of the bag, and after it cools, I mix it with the rest of the un-toasted.  Occasionally I top my cakes with all un-toasted coconut, if I want the cake to be all white, but the toasted coconut adds a nice flavor and a little bit of crunch, so that’s typically my go-to.  I don’t usually use all of the coconut – you can use as much or as little as you like.  I store my unused toasted coconut in an airtight bag in the freezer and add it to recipes as needed.

(Amazon links for Duncan Hines white cake mix and Watkins coconut extract)

The recipe makes either 2 ½ dozen cupcakes, or two 8” round layers, or a 9×13 cake.  Often I make this at Easter as a two layer 8” round cake and put a chow mein noodle nest on top with jelly beans or malted milk eggs in it  (if you’ve never made the nests, they are super easy and involve melting butterscotch chips and stirring in chow mein noodles, forming into nests, and letting them cool and harden before adding the eggs and placing on the cake).  I also made this once in December for a friend’s birthday, as coconut cake was her favorite.  Since it was winter, I added edible glitter to the coconut and fondant snowflakes to the outside of the cake.

Sydney opted for cupcakes because it makes for easy sharing with friends, however we still ended up with plenty of leftovers.  I threw six of them in the freezer so I wouldn’t eat all of them and will pull those out if I need a quick dessert, as they freeze and thaw nicely.  TIP:  If you are sharing homemade cupcakes with friends, most grocery store bakery counters will sell you empty cupcake trays, which makes storing and transport super easy.  You can also purchase cardboard goody boxes from craft stores like Michaels and Hobby Lobby, just be aware that the icing will sometimes leave grease marks on the box, and they do not keep the cupcakes fresh unless you wrap them in plastic wrap or put the box into an airtight bag.  For individual to-go cupcakes, place them in small clear plastic punch cups, then slide those into a clear goodie bag and tie with a ribbon.  You can even attach a plastic fork for easy eating!

Theresa’s Semi-Homemade Coconut Cake with Cream Cheese Icing

1 Duncan Hines Classic White Cake Mix 1 cup flour 1 cup granulated sugar 1 cup sour cream 3 eggs 3/4 cup canned coconut milk, like Thai Kitchen 1/4 cup water 1 tablespoon coconut flavoring or extract, like Watkins 1 teaspoon of vanilla extract 1 batch of Coconut Cream Cheese Icing (recipe below) 1 14-oz. bag of sweetened coconut shreds

In a large mixing bowl, whisk the cake mix, flour and sugar.  In a separate bowl, beat the sour cream, eggs, coconut milk and water until well mixed.  Slowly add the liquid to the dry ingredients, mixing on low until fully incorporated.  Scrape the sides of the bowl, add the coconut and vanilla extracts, then beat on high for 2 minutes.

Pour the batter into prepared cake pans, or cupcake tins (cake pans should be greased and floured; cupcake tins should be lined with cupcake papers) and bake in a 350 degree oven until done (center should spring back when lightly touched).  Cupcakes take approximately 15-18 minutes; 2 layer cakes take about 20-25 minutes , and a 9×13 cake takes approximately 30-35 minutes.

While the cakes are baking, toast 3/4 of a bag of coconut over low heat in a dry pan (no oil or cooking spray).  Pay attention – coconut will go from white to burned quickly.  Gently stir the coconut, moving it around the pan until it is a nice golden brown color.  Remove from heat and allow to cool completely.  Once cool, mix the remainder of the un-toasted coconut in with the toasted.  Alternatively, you can use all toasted, or all un-toasted coconut – whatever you prefer.  You can even add food coloring to plain untoasted coconut if you want it to be a particular color (like green or pink or whatever).

Remove the cakes from the oven and let them cool in the pans for 5 minutes, then move to cooling racks.  Once completely cooled, ice with Coconut Cream Cheese icing and top with coconut shreds.  For cupcakes, simply turn them, one at a time, upside down and gently press them into the bowl of coconut.  For a layer cake, you’ll need to sprinkle on top, then use your hands to press it into the sides of the cake.  Do this over a cookie sheet or parchment paper for easy clean-up.

Coconut Cream Cheese Icing

1 8-oz. package cream cheese (full fat, not reduced fat) at room temperature 1 stick of butter at room temperature 1 tablespoon coconut flavoring or extract 1 2-lb. bag of powdered sugar 2 to 4 tablespoons coconut milk

Beat the cream cheese and butter on high speed in a large mixing bowl until fluffy.  Add the coconut flavor, and beat to mix in.  Add the powdered sugar, 1 cup at a time mixing on low to medium low until completely mixed in before adding the next cup.  After all of the sugar has been mixed in (it may be crumbly and dry at this point), add 1 tablespoon of coconut milk, beat until fully mixed in, then add additional coconut milk if needed, just one tablespoon at a time, until icing reaches the desired consistency.  You should be able to easily spread the icing on a cake or pipe it onto a cupcake.  Do not make the icing too thin by adding too much liquid, or it will droop and run off the cake (but you don’t want it too thick or it won’t spread).  Beat the icing on high for an additional 2 minutes to ensure it is well mixed and of a desirable consistency.  Spread or pipe onto cooled cake, or store in an airtight container in the refrigerator for up to 2 weeks (bring it to room temperature before using it).

  Loco for Coconut Cake I’ve mentioned in previous blog posts that I used to have a small “on the side” cake business, so it goes without saying that my friends and family have certain flavor favorites they like to request for special occasions. 

[superhurets-blog]

Mortar Coating

Mortar coating is the process of applying a thick protection layer to a concrete structure to make it stronger and to make it safe from the abrasion of harsh chemicals. This coating will serve as the shield of the structure or material in intense impact from a blunt object and other forces.

There are prescribed thickness and thinness in applying this kind of coat as two thin might not serve its purpose of protection and too thick might just end up crumbling out of the wall or surface. With these, here are some tips in applying mortar coat:

Add lime or plasticizer to your mixture for a more durable result. This can avoid cracks that can ruin your coating.

If you are mixing a cement mortar coating, be mindful of the amount of water you are pouring. Too much water will make the cement soggy. You might think that adding more sand will balance the mixture, but doing this will just take a toll on the mixture’s consistency.

The mixture should be one part cement and four parts of sand. Do not use your bare hands in mixing as cement powder can cause skin irritation. If you already got contact on the mixture, avoid rubbing your eyes as it will bring further irritation.

Also, you should consider the temperature in concocting the mixture. If it’s summer and there is intense heat, a few more douche is necessary to avoid the caking of the mortar coat.

Different kinds of mortar cement

Ordinary cement mortar - This is commonly known as mortar. This one is inexpensive as it is simply created by mixing ordinary cement and water.

Polymer cement mortar - Polymer mortar is typically used to replace or repair concrete structures. One of the advantages of using this kind of mortar is its low permeability which reduces the incidence of drying or shrinkage cracking. The ingredients used in creating this kind of mortar are latexes or emulsions, polymer powders, water-soluble polymers, liquid resins, and monomers.

Lime mortar - This is the fastest drying mortar as it quickly reacts to water and is necessary to be kept in a very dry place. For fast pace construction, it is recommended to pair it with pozzolanic based materials.

Pozzolanic mortar - This kind of mortar is created from volcanic sands. It can set under water when mixed with lime mortar.

Firestop mortar - It is designed to resist heat for walls or floors that can be exposed to fire. Mixing this mortar is quite complicated as its chemical construction is different from other cement-based substances.

Types of mortar coats

Sand faced plaster - It has two layers of mortar coats. The first coat has a cement-sand ratio of 1:4 that is needed to be cured for seven days before applying the second layer. The second layer should have 1:3 parts of ingredients where a sponge will be used to keep it wet for another 15 days.

Roughcast plaster – In this method, a mixture of sand and gravel is dashed over a freshly coated surface that consists of two layers. The first layer is 12mm thick and the second layer is 10mm thick, having a cement ratio of 1:3. It’s better to add a portion of polymer and lime cement in this mixture.

Pebbled dash plaster – This rough cast finished is composed of pebbles in the size of 6mm to 12.5mm. These pebbles should be dashed over the first layer of mortar cement.

Smooth cast plaster or plain face plaster – This is the same with the sand faced plaster but the sand used in this coat is fine grained. No sponge will be used and it is usually applied to internal walls.

De Peter plaster – This is another rough cast finish, but the unique thing about this method is that it can consciously design the second layer of the coat using different kinds and colors of rocks like a mosaic.

Washed stone grit plaster – The first layer in this method is scratched, resulting in a layer of lines. Then, the second layer is dashed over with stone chipping.

Plastering with terrazzo finish – The product of this coat is a rough yet colorful surface.

External wall cladding by stone – This coat is done using Dholpur stone.

Choosing the best mortar coating and lining depends on your wall’s structure and the design that you want to produce. A coat expert can help you in this aspect.