#regalu

[lwieserce]

Pytanie, czy po zakończeniu edukacji pozbyliście się swoich starych podręczników?

[zelyras]

cynorians are known to specialize in advanced levels of poison making and have also developed unique methods for the body to resist the effects of its toxins / heighten the detoxification process as a whole. for this reason, it is a cynorian cultural practice (especially for those of higher status) to surround themselves by poisonous creatures. as a way to confront them, and as a way to assert the power themselves by turning the lethal into the domesticated. a foreign guest walking blindly into a cynorian’s domain may be startled at the sight of gold snakes slithering around the seating arrangements, or grow stiff at the sight of small beatles marching along the edges of the wall. toying with poison is a dangerous game, even for the most ambitious cynorian, yet it is one played all too often by those in power. the cynorian must settle with the possibility of suffering a painful death if things go awry, but in severe cases, one can become intoxicated by the poison they fill themselves with to the point where they become filled with delusions that cast a mirage over the mind. one must tread carefully when dealing with poison and one must not mistake their tolerance for proof of godhood, else they will be lost to the desert’s cruel hold.

[somethingclevermahogony]

A Recipe for Daropaka and a Korithian Meal

Hello everyone! (More than) A few days ago I said that, as a way to celebrate reaching 200 followers that I would make one of the dishes from the setting of my WIP. I did something similar for 100 followers which you can see here. This time around I put up a poll to see what dish you all would like to see based on the favorite dishes of my OCs. You voted for Otilia's favorite food, a cheesecake (Daropaka) from the land of Korithia.

However because I felt a bit bad about how long it took me to get to this and because I needed to make something for dinner anyway, I prepared an entire Korithian meal, specifically the last dinner Otilia ate before she left her homeland.

I will give a short description and some history for each component of the meal and will also provide recipes. These recipes come specifically from the Korithian city-state of Kalmanati.

BIG POST ALERT

The diet of Korithians is highly reliant on cereals, grapes, and olives. Barley is the most commonly consumed cereal and is used in the bread of most commoners. However, Kalmanati is famed for the quality of its wheat, and particularly among the wealthy, wheat is the cereal grain of choice. Legumes (Lentils, peas, vetch, beans, etc), vegetables (Cabbage, carrots, lettuce, seaweeds, artichokes, asparagus, onions, garlic, cucumber, beets, parsnips, etc.) and fruits/nuts (pomegranate, almond, fig, pear, plum, apple, dates, chestnuts, beechnuts, walnuts, rilogabo(Kishite regalu "Sunfruit"), bokigabo (Kishite botagalu "Northern fruit), etc.) also make up a significant portion of the Korithian diet, with meat (Cattle, lamb, pig, goat, goose, duck, horned-rabbit, game) and fish typically filling a relatively minor role except for in the diets of wealthy individuals (like Otilia).

Vinegar, oil, and garlic appear in almost all Korithian dishes and are an essential aspect of the Korithian palate.

Recipes below the cut!

The components of the meal are as follows:

Daropaka: (Korithian: Daro = cheese, paka = cake)

Karunbarono: (Korithian: Karun = meat, baro = fire (barono = roasted) )

Pasrosi Diki: (Korithian: Pasrosi = fish(es), Diki = small)

Psampisa : (Korithian: Psamsa = bread, episa = flat)

Akuraros : (Korithian: Akuraros = cucumber)

Ewisasi : (Korithian: Ewisasi = olives)

Funemikiwados: (Korithian: Funemiki = hill (mountain diminutive), wados = oil/sauce)

Wumos: (Korithian: Wumos = wine)

Daropaka aka Awaxpaka aka Korithian Cheesecake

Daropaka is a popular dessert in Korithia, however its origins predate Korithia by several thousand years.

The dish originates from a race of forestfolk living on the Minosa, known as the Awaxi. The Awaxi were a tall and powerful race, some rivaling even demigods in size. Aside from their size the Awaxi were also easily identifiable by the third eye which sat on their forehead and the porcupine like quills which grew from their shoulders, sometimes called the Awaxi mantle.

The Awaxi were a primarily pastoralist civilization, living in small semi-temporary communities where they raised cattle and goats. They are credited with inventing cheese.

The first humans that the Awaxi came into contact with were the Arkodians. The Arkodians introduced the Awaxi to metallurgy, and in exchange the Arkodians were given knowledge of the cheesemaking process. This early form of cheese was called darawa (Korithian: Daro) and was typically made from cow's milk and vinegar, the resulting cheese being soft and crumbly, similar to a ricotta.

Unfortunately peace would not last. The Awaxi settled disagreements and debates often through duels, rather than through war. While quite skilled duelists, their culture had no reference for strategy in battle and lacked the proper skills to fend off the organized assault from imperialistic Arkodians. The Awaxi were eventually driven to extinction, though they still appear as monsters in Korithian myth.

The Arkodians themselves would later fall, destroyed by the Kishites, however many of their recipes, including their recipe for cheesecake, would be passed down to their descendants, the Korithians.

Recipe

(Note that Korithia has no distinct set of measurements nor are recipes recorded. Recipes are typically passed down orally and differ greatly between regions and even families. Adjust ingredients to one's own liking) (Also note that this is not like a modern cheesecake, as it utilizes a ricotta like cheese the texture will not be as smooth and it doesn't use eggs as chickens have not yet been introduced to Korithia)

The Cheese

1/2 Gallon of Whole Cow or Goats Milk

1 Pinch of Sea Salt

2 Bay leaves

2 Tablespoons of White Vinegar

1 Large Ripe Pear

6 Tablespoons Honey

2 Tablespoons White Wheat Flour

1 Tablespoon Rilogabo Juice (substitute 1:1 Orange and Lemon juice)

The Crust

1 Cup White Wheat flour

Water, Warm

1 Pinch of Sea salt

The Topping

1 Sprig Rosemary

3 tablespoon honey

2 tablespoon rilogabo juice (see above)

1 Large pear (optional)

Fill a pot with milk. Stir in salt and add bay leaves. Heat over medium heat until milk registers around 190 F, do not allow to boil. Look for slight foaming on the surface, when the temperature has been reached, remove the bay leaves and add vinegar, the curds will begin to form immediately, stir to fully incorporate vinegar without breaking curds. Stop.

Take the pot off of the heat and cover, allow it to sit for 15 minutes.

Using cheesecloth, a fine mesh strainer or both, separate the curds from the whey. Allow the curds to cool and drain off excess liquid.

Preheat the oven to 410 F or 210 C. Grease the bottom and sides of an 8 inch cake pan with olive oil.

While cheese is draining, make the crust. Knead the white wheat flour with a pinch of salt and warm water for about 15-20 minutes, until obtaining a smooth consistency. Roll a thin circular sheet larger than the cake pan. Lay the dough inside, trim off any dough which hangs over the edge of the pan.

Skin and seed 1 large pear, using either a mortar and pestle or a food processor, break the pear down into a paste or puree, there should be no large visible chunks.

Combine drained cheese, 6 tbsp honey, pear puree, flour, and rilogabo juice. Using a food processor or other implement combine ingredients until a smooth texture is achieved. Taste and add honey accordingly

Pour the mixture into the pan, careful not to exceed the height of the crust. Top with a sprig of rosemary and place into the oven.

Cook for 25-30 minutes or until the filling has set and the surface is golden.

Make the topping by combining 3 tablespoons of honey and the remaining rilogabo juice.

Remove cake from the oven and pour the topping over the surface. Allow the cake to cool

Serve warm, cold, or room temperature with fresh fruit.

Karunbarono aka Roasted Meat

Cooking meat on skewers is a staple of Korithian cuisine, so much so that in certain regions the metal skewers or kartorosi, can be used as a form of currency. Meat is typically cooked over an open fire or on portable terracotta grills, though it is not unheard of to use a large beehive shaped oven or baros. The majority of the meat eaten by the lower classes comes in the form of small game such as rabbit or sausages made from the scraps of pork, beef, mutton, poultry, and even seafood left after the processing of more high-class cuts. The chicken has not yet been properly introduced to the islands, though some descendants of pre-Calamity chickens do exist, though they in most cases have drastically changed because of wild magic. Animals are rarely eaten young, lambs for example are almost never eaten as their potential for producing wool is too valuable. Most animals are allowed to age well past adulthood, except for in special circumstances. The practice of cooking meat in this style is prehistoric stretching back far before Korithia or Arkodai. What is newer however is the practice or marinading the meat before cooking it, this is a Korithian and later Kishite innovation.

Recipe

1 lb Mutton (meat used in this recipe), beef, lamb, venison, or horned-rabbit meat (in order to achieve this it is suggested to use wild hare meat in combination with pork fatback) chopped into bite sized pieces

4 Tablespoons Plain Greek Yogurt

4 Tablespoons Dry Red wine (Any dry red will work, for this recipe I used a Montepulciano d'abruzzo but an Agiorgitiko would work perfectly for this)

3 Tablespoons Olive Oil

4 Cloves of Garlic roughly chopped

1 Small onion roughly chopped

1 sprig fresh thyme

1 sprig fresh rosemary

1 tsp sea salt

1 tsp black pepper

1/2 tsp ground cumin

Gather and measure ingredients

Combine everything into a large bowl and stir, making sure that all pieces of meat are covered in the marinade.

Cover and allow meat to sit, preferably in the fridge for 2 hours or up to overnight.

Well the meat is marinating, if using wooden or bamboo skewers, soak in water for at least one hour to prevent burning.

Preheat the oven to 400 F or roughly 205 C. Or if cooking an open fire, allow an even coal bed to form.

Remove meat from the fridge, clean off excess marinade including any chunks of garlic or onion

Place meat tightly onto the skewers making sure that each piece is secure and will not fall off.

Brush each skewer with olive oil and additional salt and pepper to taste, optionally add a drizzle of red wine vinegar.

Place on a grate either in the oven with a pan below it to catch drippings or else over the fire. Allow to cook for 10-20 minutes depending on how well you want your meat cooked (less if using an open fire) Check every five minutes, flipping the meat after each check.

Remove from the oven and serve immediately.

Pasrosi Diki aka Little Fishes

Despite living by the sea, fish makes up a surprisingly small part of most Korithians' diet. The most valuable fish typically live far away from shore, where storms and sea monsters are a serious threat to ships. Much of the fish that is eaten are from smaller shallow water species, freshwater species, or shellfish. Tuna, swordfish, sturgeon, and ray are considered delicacies, typically reserved for the wealthy. Marine mammals such as porpoise are eaten on rare occasions, typically for ceremonial events. Pike, catfish, eel, sprats, sardines, mullet, squid, octopus, oysters, clams, and crabs are all consumed by the poorer classes. Sprats and sardines are by far the most well represented fish in the Korithian diet, typically fried or salted, or even ground and used in sauces. This particular recipe makes use of sprats. Unlike their neighbors in Baalkes and Ikopesh, Korithians rarely eat their fish raw with the exception of oysters.

Recipe

(Note that unlike modern recipes using whitebait, these are not breaded or battered as this particular cooking art has not yet been adopted in Korithia, though it is in its infancy in parts of Kishetal)

10-15 Sprats (other small fish or "whitebait" can also be used)

2 quarts of olive oil (not extra virgin)

Sea salt to taste

Black Pepper to Taste

Red Wine Vinegar to taste

Gather ingredients

Inspect fish, look for fish with clear eyes and with an inoffensive smell, avoid overly smelly or damaged fish.

Pour olive oil into a cast iron skillet or other high sided cooking vessel and heat to approximately 350 F or 177 C.

Fry the fish in batches of 5, stirring regularly to keep them from sticking. Cook for 2-4 minutes until the fish have started to crisp. Be careful, some fish may pop and spit.

Remove fish from the oil and allow them to drain.

Season fish with salt, pepper, and vinegar and serve.

Psampisa aka Flatbread

There are many varieties of bread eaten in Korithia and grain products make up anywhere from 50 to 80 percent of an average individuals diet. This particular variety of bread is most popular in the southern and eastern portions of Korithia, whereas a fluffier yeasted loaves are more commonly eaten in the west and north. This recipe is specifically made with wheat but similar breads can also be made with barley or with mixtures. If you do not want to make this bread yourself it can be substituted with most pita breads. Bread is served with every meal and some meals may feature multiple varieties of bread.

(Note for this recipe I only had self-raising flour at hand which gives a slightly puffier bread, if this is what you want add roughly 3 tsps baking powder)

Recipe

2 1/2 cups white wheat flour plus more for surface

1 1/2 teaspoons sea salt

1 cup whole fat greek yogurt

Olive oil for cooking

In a large bowl, mix together the flour, salt and baking powder. Add the yogurt and combine using a wooden spoon or hands until well incorporated

Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth.

Cover the dough and allow to sit for approximately 20 minutes

Separate dough into desired number of flatbreads.

Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface. Size is up to taste.

Heat a pan on medium high heat. Add the olive oil and cook the flatbreads one at a time for about 2-4 minutes, depending on thickness, per side until the bread is puffed and parts of it has become golden brown.

Akuraros aka Cucumber (Salad)

While the cucumber has become a relatively popular crop within Korithian agriculture it is not native and was all but unknown to their Arkodian predecessors. Cucumbers, which actually originated in Sinria and Ukar, were introduced by Kishite invaders during the Arko-Kishite war and were subsequently adopted by the survivors of that conflict. Cucumbers are associated with health and in particular with fertility. Cucumbers are typically eaten raw or pickled. They may be used in salads or even in drinks, ground into medicinal juices. Cucumbers are additionally believed to ward off disease carrying spirits and may be hung outside of the doors of sick individuals to ward off evil entities. Cucumbers are also fed to learning sages, as they are believed to strengthen the resolve and spirit. A potion consisting of the magical herbs wumopalo and lisapalo, wine, and cucumber juice has historically been used to temporarily induce in non-sages the ability to see spirits. Dill is additionally believed to produce positive effects, thought to ward of diseases of the stomach and cancers. Dill is often used in potions which may effect the physical nature of an individual, these potions are rarely used as their effects are most often permanent to some extent.

This particular cucumber salad recipe is a favorite in the region around Kalmanati, Bokith.

Recipe

1 large cucumber cleaned

2 cloves garlic roughly chopped

2 tablespoons fresh dill chopped

1/3 cup red wine vinegar

1/4 cup extra virgin olive oil

Salt to taste

Pepper to taste

Cumin to taste

Cut cucumber into thin slices (the actual width will vary dependent on taste)

Combine cucumber and all other ingredients in a non-reactive container and mix.

Cover and store the salad for at least 30 minutes and up to 12 hours.

Serve cold

Ewisasi aka Olives

The Ewasi or olive is in many ways the center of Korithian cuisine, as it is also in Baalkes and Knosh. Olive oil is used regularly and the olive fruit is consumed at all meals of the day including dessert. Olives are cured via the use of water, vinegar, brines, or dry salt in order to remove their innate bitterness. There are hundreds of varieties of olive in Korithia alone, their taste dependent on when they are harvested, how they are cured, the particular cultivar, and even the soil in which they are grown. Kalmanati is best known for two varities of olive, the kalmi, which is red fleshed and meaty, typically cured in red wine vinegar, and the prasiki, a small green olive which is firm and slightly nutty in flavor.

Recipe

Take your favorite olives, put them in a bowl. Optionally add vinegar and herbs

Funemikiwados aka Hill Sauce

Hill sauce is the condiment of choice for most Korithian households and the exact nature of the sauce will vary greatly from region to region. In the north it is most often composed of pine nuts, olive oil, onion, vinegar, salt, and garlic. In the south the sauce is typically far more marine in nature, composed of seaweed, fish, garlic, olive oil, and vinegar. In all cases the ingredients are combined and mashed or ground to produce a pourable/dipable sauce. The sauce itself originates from the center of Korithia around the city of Bokakolis. The sauce was originally used by shepherds to flavor dried meats which may otherwise be dry or flavorless. Its name derives from the ingredients used within these early versions of the sauce, many of which were herbs plucked from the hillside while the shepherds tended to their flocks. The Kalmanatian version of the sauce is similar to this original herb based variety however it adds salt-cured fish and tisparos (Tisi - tickle, paros- seed) , another Kishite import (there it is called lisiki). This sauce is often used with practically any savory food, poured on meat, fish, vegetables, and bread. Often a house may be judged by the quality of their funemikiwados. Among the Kalmanatians there is two varieties of the sauce, a fresh version (the one described here) and another which is typically made with dried herbs and has additional vinegar added to act as a sort of preservative.

Recipe

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 tbsps rilogabo juice (1:1 orange and lemon)

2 anchovies (or other small salt-cured fish)

1/4 cup fresh chopped dill

1/6 cup fresh chopped parsley

1/8 cup fresh chopped thyme

6-10 leaves of fresh chopped rosemary

2-3 leaves fresh basil

2 cloves of garlic

Black pepper to taste

Ground tisparos to taste (Substitue ground sichuan pepper)

Gather the ingredients.

Combine and grind anchovies, garlic, and herbs into a fine paste, using a mortar and pestle or with a food processor.

Combine the herb paste ialong with the rest of the other ingredients and mix until completely incorporated.

Allow to sit at least 30 minutes, allowing for flavors to develop and properly incorporate with each other.

Serve with meat or fish

Wumos aka Wine

Wine in Korithia predates both the Korithians and the Arkodians, and had already been developed by several cultures on the islands including the Awaxi mentioned earlier. Wine is one of the most commonly consumed beverages, only surpassed by water, and slightly more common than psamarla, a Korithian version of unfiltered beer. Wine has many social, religious, and economic uses and is essential in the trade of the plantbrew, making up the base of many kinds of potion. There are many varieties of wine, with some being viewed as better or worse than others. Red wine is typically preferred for later in the day as it is believed that it helps to induce sleep while white wine is preferred for the morning and afternoon. Wine is typically watered down at a ratio of 2 parts water to 1 part wine, this may be either with plain or salted water. Unwatered wine is saved for special occasions and certain religious ceremonies in which intoxication is the goal. Wine may be sweetened with honey, figs, or various fruit juices. Herbs and spices such as black pepper, tisparos, coriander, saffron, thyme, and even cannabis and opium and various magical herbs may be added to change the flavor of the wine and to promote other effects.

Recipe

Pick a wine that you like and put it in a glass or cup. You can water it down if you would like but I didn't because I am not Korithian and this was a special occasion.

I finally got this post done! If you decided to read through this whole thing, thank you! Let me know if you try any of these, most of these amounts are ultimately a matter of taste, you can change things and experiment if you want.

Now we'll see if I get to 300 followers and we'll do this all over again with the food from another part of the Green Sea.

Thank you all again for following me, I've really enjoyed sharing my WIP with y'all!

@patternwelded-quill , @skyderman , @flaneurarbiter , @jclibanwrites , @alnaperera, @rhokisb, @blackblooms , @lord-nichron , @kosmic-kore , @friendlyshaped , @axl-ul , @talesfromtheunknowable , @wylanzahn , @dyrewrites , @foragedbonesblog , @kaylinalexanderbooks , @mk-writes-stuff , @roach-pizza

[jeszcze-nie-motylek]

boze kochani. wracam do domu i chce wziasc jedna z tabletek na odchudzanie ktore mam no nie? ide wiec do pokoju i podchodze do regalu z ksiazkami. okazalo sie na regale nie ma sztucznej ksiazki ktora tak naprawde jest pudelkiem (tdymam w niej wszcstkie leki, zuzyte jednorazowki itp) tak sei zesralam ze to hit. zaczelam biegac po calym pokoju ale finalnie okazalo sie ze podelko stalo na parapecie. 🙏🍽️🕯️

[chiechie97]

What’s your take on the whole Regalus/ Jegulas: cannon discourse?

Damn anon way to ask one for the wolves.

First things first I don't really have any issues with Jegulas. Do I think it makes any logical sense beyond 'my brothers best friend' trope? No. But ship what you want to ship. I just personally prefer there to be a solid basis and chemistry in a ship prior to any fanon intervention.

One thing i have yet to see acknowledged in the this whole 'canon' discourse in the Marauders fandom is how the fandom is very much divided by age and when/how we got involved in the Marauders fandom.

As someone who has been active in the Marauders space since 2013 (long before i was chiechie97), this fandom has gone through considerable changes which is natural and for the most part okay.

I feel like many new marauder fans came from tiktok, which heavily pushed a slytherin boy centric focus.

Before tiktok you would have been hard pressed to really find any significant mention of regalus beyond a brother angst fic. He was not considered a huge or important part of the marauders fandom. He just sort of existed as a side character or plot point. Same with Barty Crouch and any other number of small side characters that are suddenly everywhere.

Fandoms grow and change, but I do think it's important to acknowledge that when you enter a fandom trampeling over (literally a decades) worth of fanon and community for the sake of a brand new take or outlook on a character might rub some people the wrong way. Especially when female characters get caught in the crossfire.

That being said, the majority of Jegulas shippers I see are just out here living their lives not doing any harm. That said, just a bit of advice for ANY WRITER not just those who write Jegulas or MLM ships:

Disrespecting a female character because she get's in the way of your ship is not a great things to do. Just don't do it.

[bippityboppity69]

Heyya, I've been told by @irislazulee to come to you to tell me more of an OC named Regalus. I'm in the AFK Journey fandom but I'm interested in other AFKverse OCs as well. Think I may be able to know more about him?

Oh of course! So hello! I am the creator of the OC Regalus [along with several others!] I'll give his bio, a bit of his backstory, and a few interesting facts about him.

Regalus is a half Hypogean, the son of Leofric and another OC of mine, Lady Delilah. Leofric was unaware of Regalus for the first six years of his life. I'm currently revamping this little story but if you want when I am done, I will happily post it.

Regalus’s full name is Regalus Mahki Betzalel. He has heterochromatic eyes, his right eye is red and his left eye is gray. Here is a picrew of what he looks like:

[Yes, part of his hair is white. Also this specific picrew does no allow separate colored eyes.]

In terms of power, he has shadow manipulation, shadow transportation, presence of fear [rarely used], and swordsmanship. Fencing being his specialty. He is trained in theology, history, music, arts, etc, all the skills that most nobility are trained in.

He has a Shadow Mastiff that is called Duke, who is loyal to three people, Regalus, Delilah, and Leofric. [It was actually Duke who led Leofric to Regalus.] He also has a pair of horns which are hidden via a glamor.

Now for a few fun facts about Regalus!

-He is currently 20 years old

-He is 5'10"

-He has a fear of fire because of a tramuatic event. He has gotten better about it, but still cannot stand the sight of magneta flames.

-Even though he looks human, there are times his shadow does not match. It shows something taller, larger, something monstrous in appearance. These instances are quite rare though, usually due to extreme emotional distress.

-Regalus’s favorite food are Nonnettes. They are a french style gingerbread cake with blackcurrant/blackberry jam with a lemon drizzle.

-He is quite popular at balls/soirees for his calm demeanor, manners, and etiquette, along with his unique looks.

-Because he is half Hypogean, he cannot stay long in areas where Celestial magic is strong, i.e. churchs. It can cause a reaction as if he was allergic.

-Just like his father, Regalus has information on everything and everyone. Nothing escapes him.

-On this note, do not try and lie to him. He will see through it.

-No one has ever seen him get angry. The most anyone has seen is a grimace which quickly changed to a rather unnerving smile. No change in his voice, his tone, or his body language. Yet, several reported a strange chill and a need to get away from him.

And that's Regalus! If you want information on any of my other OCs, please do not hestiate to ask! I have Celestials, Hypogeans, Lightbearers, and more! I'm even writing a fanfic starring three of my OCs!

[lanaelations]

BLOGROLL:

DARUNA ESARIS, THE FAERIE KING OF GYLDINIA AND ALL-MOTHER OF THE FOUR WINDS (FANTASY OC)

NICOLE “NICO” COLLARD, A PARISIAN FREELANCE PHOTOJOURNALIST WITH A GOAL OF UNRAVELLING THE DARKEST OF CONSPIRACIES. (CANON IN NAME, BUT IS TREATED AS AN OC)

CAPTAIN SANTOS, THE SERPENT OF FIRE (POTC ANTAGONIST OC)

NARISSA JONES, THE VESSEL OF SELF UNDOING, (POTC WIP)

EVANGELINE VERENOVA, THE QUEEN OF DARK AETHERMIRE AND HER ROTTING WASTELANDS (FANTASY WIP)

CORELIA REGALUS, PRINCESS OF CYRANOR AND HEIR TO A KINGDOM BUILT ON SAND (WIP)

CARMILLA DEL RIO, CONTROVERSIAL ARTIST WHO INCORPORATES HER VICTIMS INTO HER WORK (WIP)

TATIANA WELLS, THE IDOL WOMAN AND CEO OF ANASTASIAN WHO WISHES TO ACHEIVE WORLD DOMINATION THROUGH A STRANGE HYPNOSIS (WIP)

CLARK CALLAWAY, THE MOST EXCITING MAN IN AMERICA AND HOST OF THE “CALLAWAY” SHOW (WIP)

ROSALIND “ROSE” TAYLOR, MODERN DAY RENAISSANCE WOMAN AND FIRST LADY OF FASHION (WIP)

[jesaispasdancer]

due parole riguardo oristano

A Oristano c’eravamo tutti, la mobilitazione simbolica di un'isola intera.

Se si pensa a quanto sta avvenendo in Sardegna riguardo alla questione energie rinnovabili, probabilmente l’episodio clou è Oristano, si intende quanto è avvenuto al porto di Santa Giusta. Da lì è partito tutto, lì è convogliato quel sentimento di rivolta che da tanti, tantissimi anni stava bollendo nei remoti anfratti di questa terra, portato avanti fino ad allora principalmente da una minoranza. Si può dire che da quella notte niente è stato più lo stesso, perché si è iniziato a parlare a livelli molto più estesi di quello che è un problema presente per l'appunto in realtà da molti anni.

Le abbiamo presenti tutt*, quelle immagini, bastava aver acceso la televisione, o il telefono, durante quei giorni. Il buio della sera, una resistenza infrangibile, solo all’apparenza debole, e poi quei mostri di acciaio, alti un’infinità di metri, tanto da superare del triplo, quadruplo, quintuplo e anche più un uomo, trasportati su camion che non accennano a rallentare, e le persone che si impuntano, li bloccano, con una determinazione che non può che essere propria di un popolo come quello sardo, che da decenni sopporta a stento soprusi di ogni genere. E infatti non poteva mancare anche questa occasione la polizia, che di soprusi possiamo dire che se ne intende, rappresentante dello stato italiano che in tenuta antisommossa giunge al porto anch’esso, pronto a zittire le voci, perché, beh, altro non sa fare: si scontra coi manifestanti, è duro, usa il “pugno di ferro”, come si usa dire. Ma quelle persone non mollano, non sembrano arrendersi, e con forza ripetono le loro ragioni. La terra sarda non si svende a nessuno, punto e stop. Sventolano alti nel cielo, i quattro mori, simbolo di una terra che è stata silenziata ma mai spenta; risuonano forti le note dei canti popolari, mai tanto alte quanto le voci di un popolo che è ormai stanco, e che non ha più intenzione di stare zitto davanti alle tante forme di oppressione portate avanti in ogni forma e ogni tempo contro quest'isola.

“Declarada est già sa gherra / Contra de sa prepotenzia, / E cominzat sa passienzia / In su pobulu a mancare

Che ch'esseret una inza, / Una tanca, unu cunzadu, / Sas biddas hana donadu / De regalu o a bendissione; / Comente unu cumone / De bestias berveghinas”

[n0ya34]

Co prawda dzisiaj nie odzywam sie z klasycznym podsumowaniem dnia, ale spelnilam swoje oczekiwania dotyczace dzisiejszego dnia oraz jestem spokojna jesli chodzi o jutrzejszego fasta. Od rana do po polodnia bede sama w domu wiec na spokojnie moge „zjesc” zupe oraz przygotowac woreczek na kolacje ktora planuje „zjesc” w pokoju pod argumentem czytania ksiazki.

Bardziej martwi mnie jednak wizja wtorku, gdyz przypada na niego limit 200kcal a rano razem z mama bede jechac do dentysty a nastepnie zawiezie mnie do stajni w ktorej bylabym do godziny 18/19. O ile sam w sobie pobyt w stajni mnie nie martwi bo nikt nie bedzie patrzec na to czy jem, tak fakt ze po treningu mogloby mi byc slabo juz bardziej. Rano prawdopodobnie wzielabym sniadanie do siebie do pokoju i mialabym je zjesc szykujac sie, ale prawda jest taka ze ominelabym je. Do stajni planuje wziac galaretke konjac i w razie czego jakiegos owoca jakby naprawde bylo mi slabo i zjadlabym to okolo 17/18 czyli po treningu. W domu po powrocie napewno udaloby mi sie przyszykowac kolacje do 120 kalorii bo przewiduje ze tyle by mi pozostalo po ewentualnym zjedzeniu i galaretki i owoca.

O reszcie tygodnia jeszcze nie mysle bo limity beda sie stopniowo zwiekszac, aczkolwiek martwi mnie to ze na weekend mialabym limit 400 i 450 kalorii, a u mnie w domu moze byc to problematyczne ale puki co staram sie o tym az tak nie myslec i nie wybiegac z tym az tak w przyszlosc.

Powiedzialam mojej mamie o planie wyrzucenia slodyczy i niezdrowych rzeczy z domu i zaaprobowala to, aczkolwiek moge wyrzucic tylko rzeczy po terminie lub takie, jakie napewno nie zostana przez nikogo zjedzone. Pytalam sie jej rowniez o mozliwosc chodzenia na silownie ale zabronila mi to zakladajac ze bede chciala rozbudowac miesnie i podnosic ciezary, co ewidentnie pokazuje ze mnie nie sluchala bo mowiac jej o moim pomysle powiedzialam ze napewno nie podnosilabym ciezarow bo nie chce rozbudowac miesni i jedyne co bym robila to cardio takze dzieki mamusia ze mnie sluchasz jak do ciebie mowie.

Przed chwila pochlonelam tez Biala Noc Dostojewskiego co przejasnilo mi troche plan, jakie ksiazki odrzucic, a jakie zostawic w koszyku bo musialam wyszczuplic go o 300zl. Doinformowalam sie w jakiej kolejnosci czytac dostojewskiego i kafke i zamierzam wprowadzic ta wizje w zycie. Za chwile albo pojde spac albo zaczne czytac wspomnienia z martwego domu, ale jesli saczne to czytac to bede musiala skonczyc dzisiaj a myslalam nad wczesniejszym pojsciem spac wiec raczej ta lekture odloze na dzien jutrzejszy.

A propos jutra, mam zamiar robic wszystko zeby nie myslec o jedzeniu, a co za tym idzie, mam w planie dokonczyc czytanie „A jesli jestesmy zloczyncami” bo zostalo mi okolo 150 stron. Potem prawdopodobnie przeczytam wlasnie „wspomnienia z martwego domu”. Gdy skoncze czytac te dwie ksiazki prawdopodobnie wszyscy juz beda w domu wiec zaczne czytac „Pod kluczem” ktory bedzie moim argumentem na jedzenie w pokoju „bo sie wciagnelam” i prawdopodobnie faktycznie sie wciagne.

Niestety minusem umiejetnosci szybkiego czytania i czytanja ktore w mojej glowie wyglada jak ogladanie filmu jest to, ze jesli ksiazka nie jest conajmniej 700 stronnicowa cegla to istnieje prawdopodobienstwo, ze przeczytam ja w przeciagu jednego dnia a potem bede odczuwac ogromna pustke i wpadne w zastoj cxytelniczy, dlatego kolejnosc ksiazek zaplanowanych na jutro nie jest przypadkowa.

Dzisiaj udalo mi sie rowniez posprzatac 2 na 3 segmety mojej szafy, wiec w srode planuje posprzatac ostatni segment i zabrac sie za sprzatanie szafek w biurku. Potem mam zamiar ogarnac szafke na ktorej stoi telewizor i koncowo taki wozek stojacy kolo biurka (kolejnosc rowniez nieprzypadkowa). Myslalam tez nad przestawieniem regalu na ksiazki ale zrobie to prawdopodbnie dopiero, gdy zamowie wieszak zewnetrzny na ubrania i przewiesze kwiatka bo jego aktualne miejsce nie pozwala mu na dalsze rosniecie a jest juz ogromny, wiec przewieszajac go pod sufit bedzie mial jeszcze wiecej miejsca (mam skosy w pokoju i wisi teraz na skosie i mam w planie przewiesic go w miejsce gdzie moj sufit jest najwyzszy)

Co by nie bylo, aktualnie czyszcze i zmieniam moj pokoj oraz rozwijam znajomosc literatury pieknej przed nadchodzacym rokiem szkolnym

Bardzo sie rozpisalam wiec ode mnie to na tyle

Buziaki💋

~Noya

[guiltyabyss]

RIP Regalus. You would've love Hozier

#regulusblack #marauders

[ann3xia]

Hostin Pos no😅🤔🤔🤔 pero para reyes/cumple se acepta como regalus🤗😊

Ta to wapa💘

[zelyras]

cyranor was built on something inherently unstable, built on something that never was meant to last. throughout the years they’ve endured periods of extreme highs and extreme lows but has never remained consistent by any means. many have come to believe that the cynorian desert doesn’t want them there and was never meant to be lived in, so it slowly begins to devour those who do live within it. everything in cyranor is either poisonous or unfit for survival yet those in power still believe that they can turn this wasteland into a shining city. the regalus family has always held that belief for the wrong reasons, and its current heir corelia regalus is in a position where she has good intentions. she believes in progress, she wants to re establish cyranor and overcome her family’s dark history but she is quite literally building castles in the sand. the desert is alive and it’s eating everything and everyone in it. it will not stop.

[somethingclevermahogony]

Tag, you're it, lol. Happy wbw too, but since you talked about food and made me hungry...

What's a cool food you incorporated in your world that comes from another culture? How you define that is up to you. And with that, is it a type of social meal that could be shared with a group? Any special associations to it in your writing?

Hmm...

I've posted before about Narul's favorite food, Kipsha. I could talk about that but that seems like cheating, so I'll talk about Ninma's favorite food instead.

Ninma's favorite food is nubut tuntiwanash literally "ovened fish" or more simply "Baked fish".

Well fish is pretty common across Kishetal (its enjoyed often fried or raw in the city of Chibal) and the Green Sea in general, nubut tuntiwanash is unique to the shores of Lake Shebali.

The dish is incredibly varied, not only from city to city but from class to class. What you would find at the docks in Naloch is entirely different from what you would be served at the palace in Labisa.

In general it consists of a lake fish of some sort, wrapped with various herbs and fruits, placed within the coals of an oven.

The wrapping varies from various leaves, to cloth, to strips of meat, to even the skin of another larger fish.

For most people its reserved for special occasions, like festivals and weddings.

Ninma, as a princess is used to a quite extravagent version of the dish.

Shebalian Trout is cleaned and stuffed with regalu (Sun fruit: a citrus which tastes somewhat like a mixture of lemon and orange), various herbs, lisiki (a seed with similiar effects to sichuan peppercorn), and sheep fat.

The fish is then wrapped in the skin and fat of a horned rabbit or jarurnba along with more olives. (several domestic varieties horned rabbits exist in Kobani. The variety preferred in Labisa is unusually fatty, far fattier than non-horned rabbit species)

The dish is then placed in the coals to cook, typically alongside the bread which it is served with.

After it finishes cooking it is unwrapped and sprinkled with olive oil, vinegar, and salt.

The dish is most typically served with wine

In the story when Ninma is stuck in the wilderness with Narul, gnawing on dried fish and stale bread, this is one of the dishes she thinks about.

Ninma ignored him and continued her search; stale flatbread, dried fruits, dried fish, and a skin of water, full to bursting. With a huff she extracted a length of fish and set about gnawing on the stringy salty flesh, occasionally stopping to pick the saline fibers from her teeth. She closed her eyes and tried to imagine the pink-fleshed lake fish that had often graced the royal table, baked in sheep's fat and covered in Sinrian spices and chopped red olives, all dripping with brine and grease.

[bedazzfangirl]

IMAGINE: Gray, Natsu, Gajeel, Laxus, Loki and the rest of the Fairy Tail boys getting into character and belting out 'I'm Every Woman' by Chaka Khan on stage.

You can? Great taste!

You can't? Pfft what a loser

[greenleafsama]

The one thing I dread now that the holidays are coming up are those like uncomfortable photos of those middle aged dudes and they're like in a house with no furniture and gross looking food but theres like a Christmas tree

[thoseofgreatambition]

hey just popping on to fuck with y'alls minds gilderoy lockhart was four years younger than james potter. he would have gone to school at the same time as the marauders.