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cainluvr69 · 1 year ago

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Surely, We Can Make Miracles Chapter 4

Previous Chapter

Mitile & Riquet: Yaaaay! It's the beeeaaach!

Riquet: I love the ocean! It's so beautiful no matter how many times I see it!

Mitile: Same here! Mountains and rivers and lakes are all good too, but something about the ocean just feels extra special!

Riquet: It really does! Let's go down closer to the waves!

Chloe: Wait, wait! Ta-daaaa! I made extra-special outfits for everyone to suit the oceanside!

Rutile & Rustica: Yay! We've been waiting for them!

Chloe: Ehehe, I'm really proud of them! I put my all into making them, so I hope everyone will wear them together! W-will the Northern wizards be okay with that…?

Rustica: Of course, they'll all be happy to.

Bradley: The food on this island's damn good, so why not.

Mithra: The food from that castle is particularly good. I'll eat everything, even if you cry and beg me not to.

Owen: The last time I was here, I heard that something new has started getting popular.

Snow: Oho, something new?

White: A new sweet, perhaps?

Owen: It's called torta di cocco. Master Sage. Come here.

Akira: What is it?

Owen: Say you'll endorse it.

Akira: I can't do that?! I'm not the Evil Magistrate!

Owen: What's a "magistrate"?

Akira: S-someone bad, I think…?

Owen: Huh. Well, I'm way worse than them.

Akira: (…It's really cute that he wants to beat a TV show villain…)

Snow: It sounds good! I want to try some, too!

White: As do I! Let's go find some in a bit! But first, of course, it's time to dress up! Take it away, Chloe!

Chloe: ! Right…! Okay, here we go! <Suispicibo Voitengok>!

Arthur: Wah…!

Cain: These colors are beautiful, just like the sea!

Snow: We match!

White: We love to match!

Rutile: These clothes are simply lovely! Perfect for a party at a castle on the edge of the sea!

Heathcliff: Your outfits always make me want to stand up a little bit straighter, Chloe. Thank you.

Murr: Great work, Chloe! Looking forward to the outfits was a huge success!

Chloe: Ehehe, thanks! Do you like yours too, Murr?

Murr: Of course! I love it so much, fireworks are gonna start coming out! <Eanul Lambru>

Arthur: My! How pretty… I'm quite looking forward to our lunch party, aren't you, Master Sage?

Akira: I am.

Owen: Anyway. It's time to go plunder some torta di cocco.

Cain: Hold it, hold it, hold it. No plundering allowed. Don't you have any change on you?

Owen: Why would I?

Cain: Why wouldn't you?! And you're trying to eat cake right before lunch, too… Ah, hey! Akira. I can't leave him alone, so I'm going to go with him.

Akira: Sounds good. Thank you.

Riquet: Wait, Cain! I have something important to ask you.

Cain: What's up?

Riquet: I'd like to try torta di cocco too, but I'd also like to eat at the lunch party. What should I do?

Cain: Easy. Just take a walk along the beach until you're hungry and then eat all you want at the party. Then take another walk and eat some cake afterwards. Simple as that. Even if you can't wait, it's a good idea to not start with the sweets first…

Owen: Oh, sorry.

Cain: Owen, where'd you…?! Hey, that's my wallet…! Uh, I gotta go!

Riquet: Take care. Thank you for the advice, Cain. Mitile, let's see what's along the shore together!

Mitile: Okay! Chloe, we'll be sure to be careful we don't get our outfits dirty!

Chloe: Don't worry! Even if you do, I can clean them up for you!

Nero: Runnin' along the water's edge together… Ahh, youth… Hey, Shino, Heath. You two should go join them…

Shino & Heathcliff: …

Nero: …Looks like our kids haven't made up yet…

Faust: They're always both so stubborn when they get like this…

Shino: Nero.

Nero: Hm?

Shino: Let's walk on the beach.

Nero: Ah… Okay. Yo Teach, I'll be takin' off for a bit.

Faust: Got it.

Heathcliff: Mr. Faust. Um, if you don't mind, could we…

Faust: Of course. Am I supposed to run with you?

Heathcliff: Oh, no, just a walk is fine…

Faust: Sounds good.

Akira: Are the Eastern wizards going to be okay…?

Shylock: With Faust as their side, most certainly.

Rutile: Master Sage, I'm going to follow Riquet and Mitile. Feel free to go to the castle ahead of us!

Akira: Alright. Take care of them for me.

Arthur: Then let us depart for Borda Castle together.

✦✧☾✧✦

Arthur: That reminds me, before we left for Borda Island today, my uncle told me something.

Akira: Mister Vincent did? What did he tell you?

Arthur: Borda Island's new lord, Lady Dianne… Her aunt, Lady Claudia Chenon, is acquainted with my uncle. Apparently, he met her in his youth during his travels in the West, and was in her care for a while.

Akira: Someone who took care of Mister Vincent when he was young…

Arthur: Yes. He's even given me a message to give to her. He must have some nice memories with here.

Akira: (A young Vincent's memories with a Western noblewoman…)

While I was trying to come up with what those memories could be… An elegant voice called out to us.

???: Prince Arthur!

Arthur turned, his hair fluttering in the morning breeze. And on the other side of the breeze was a woman with curly hair the same vivid red as smoldering flames. She wore the dignified uniform of a knight, a slender blade hanging at her left hip.

On her left hand was a ring shaped like flower petals. I thought it was very cute. She met our eyes and smiled with vigor. Without missing a beat, she strode up to us, her steps long and handsome. Given her bold and brazen behavior and the people accompanying her, I had a hunch as to her identity.

Akira: (This must be the new lord, Lady Dianne.)

Dianne: A pleasure to meet you. I am the lord of this island, Dianne Chenon.

Arthur: So you're the lady of the hour. I am the crown prince of Central Country, Arthur.

Dianne: Welcome to my island, Prince Arthur. Please let me apologize once again for the other day. You must be tired from the journey here. Please allow me to escort you to Borda Castle. This way, if you would.

Arthur: Thank you. While I'll have to introduce the rest of our party another time… This is the Master Sage, Lady Dianne.

Dianne turned her head, pinning me in place with her gaze. Her eyes were a verdant green.

Dianne: Master Sage. I am the inheritor of the title of Borda Island's lord, Dianne. It is a pleasure to meet you.

Akira: Same here… I'm Masaki Akira. It's nice to finally meet you.

She grinned and turned on her heel, standing as our vanguard on the path to the castle. But in the same moment, I heard a voice from somewhere. It was shouting abuse.

???: To hell with the new lord! We don't need any wizard sympathizers on our island! At this rate, someone else is going to get taken!

Guard: My apologies, Lady Dianne. I will sieze them at once.

Dianne: No, pay it no heed. The people will accept my rule eventually. I apologize for making you see something so unpleasant, Master Sage. Please, follow me.

Akira: Okay… (Dianne… I guess things aren't going so well with the island residents…) (Someone was taken…?)

I wonder what they'd meant by that. I looked over at Arthur, intending to ask. But Arthur didn't notice. Instead, he had a very hard look in his eyes. Seabirds cried in the distance.

✦✧☾✧✦

Dianne: Sage Akira, and all of the Sage's wizards. Welcome to the beautiful Borda Island castle. It is truly a privilege to be able to greet you as its lord. Just as her Majesty Queen Liliana did, I wish to open my arms to you as though we were dear friends, not merely meeting for the first time today… And so I shall, with respect and cordiality foremost in my heart. A toast to you all. Now then, as you await Borda Island's cuisine made with the freshest of ingredients, allow me to introduce myself.

While Dianne spoke, the Northern wizards were already grabbing for the food. After all, the number one thing they'd been looking forward to was the food here on Borda Island. They were very enthusiastically stuffing their faces.

Snow: Goodness, at least use a knife and fork.

White: Even Oz was able to use silverware back when he was little more than a wild beast.

Oz: There is no need to bring that up.

Dianne seemed taken aback for a moment, but then she laughed, smiling broadly.

Dianne: Ahaha. It's a wonderful thing to have such a healthy appetite. Please, eat as much as you like. Master Sage, please feel free to help yourself as well. You can listen to me just as well while eating.

Akira: Alright.

Dianne: My grandfather, Dionis Chenon, was a famous Western commander in the military, with exquisite skill with a blade. When I was small, he taught me how to wield a sword. I'm as confident in my skills as any knight.

At that statement, I glanced over at Cain. He wasn't just an ex-knight, but an ex-general, after all. I don't know what reaction I expected, but he was focused on his glass, quietly listening to her speech.

Dianne: Though I may be inexperienced, I wish to protect the people of Borda Island myself, so that I do not bring shame to my late grandfather's name. And I shall, of course, cooperate with the Master Sage and their wizards in their goals.

Akira: Thank you very much.

I smiled at her, and Dianne nodded to me in return. She was a bright, easy to talk to, and friendly person.

Riquet: Just as she said, she seems to be a very prudent person, Master Sage.

Akira: I agree. (She even readily received all of my wizards… I hope we can get to know each other better.)

As I thought that, I took a forkful of the beautiful meal before me, sprinkled with flower petals, and brought it to my mouth.

Akira: …?!

All of a sudden, I froze.

Akira: (This…isn't delicious…?) (It smells kind of weird, and the flavor is too strong and too weak at the same time…) (B-but why… The food we had at the party we were invited to last time was so good…)

I glanced around at everyone else, feeling a bit upset, and saw the same look of bafflement on their faces. Snow, White, and Bradley had frozen in shock. The Western wizards, with their refined palates, smiled as though it were truly first-class, but they'd already abandoned their utensils. Only Mithra, with his habit of eating strange things, had cleared his plate. Owen, who'd only gone for the desserts in the first place, was leaned forward, staring at us in fascination.

Owen: What? You're all making weird faces. Don't tell me, it's not actually g--

Akira: Ah, um! How was the torta di cocco? You went to try some, didn't you?

The words burst out of my mouth before I could think about anything other than how rude it'd be to say it tasted bad in front of Dianne. Although, well, maybe it wasn't polite to bring up the topic of other food when we were supposed to be enjoying what was in front of us. Dianne simply smiled.

Dianne: Have you taken an interest in our local cuisine?

Akira: We'd heard how delicious the cake called torta di cocco is, and these two went to try some. How was it, Cain? Owen?

Owen: That's secret.

Cain: It was great. There was a huge line, and it was really hard to make Owen not cut.

Owen: I was the strongest person there, so I shouldn't have had to wait in line.

Cain: Listen, I told you you shouldn't try to turn into the people at the front of the line to get through it faster.

Riquet: So it really is that good! I want to try some too as soon as I can.

Dianne: I'm glad to hear you all enjoyed it. Perhaps I, too, shall enjoy some soon.

Hearing Dianne say such a candid remark made me smile. But at the same time, I could see that the servers bringing out plates of food were frowning. I thought maybe it was because they were nervous, given the occasion, or busy. But, no, even I could see their restless discomfort and the oddly strained expressions on their faces were out of place. My sharp-eyed wizards, too, had already noticed that something was clearly wrong. And then Bradley, coping bravely with his dissatisfaction, whispered something in a low voice.

Bradley: Hey, Nero.

Nero: What.

Bradley: Go to the kitchen 'n make something.

I could see thoughts of violent, bloody murder in Nero's eyes.

Nero: There's no way I can do that.

Bradley: Last time we were here, you used their kitchen and made somethin', didn't you? So just go on and do that again…

Nero: Not only is that not somethin' I can just whip up, you didn't even eat any of it.

Bradley: I totally did. I just ate it while I had a hole ripped in my gut.

Nero: You ate it cold…

Bradley: Your cooking's great even when it's cold.

Every soft word out of Bradley's mouth trying to coax food out of Nero just made Nero's bloodlust grow.

Next Chapter

#.mhyktl #.main story tl #.eventtl #4th anni

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helenfletcher · 19 days ago

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With Thanksgiving, Christmas and all the rest of the holidays just around the corner, here are some ideas to start you thinking about them. This roundup includes sweet as well as savory and some of the most popular recipes of the season. Be sure to see the Cookie Roundup of 45 Cookies and Bars where you're sure to find a new cookie or two for the season. [wprm-recipe-roundup-item id="13419" summary="Babka is a sweet bread from old-world Poland or at least central Europe. It is usually filled with cinnamon but the chocolate version takes this to another place taste wise. There is an easy way to get the dough twisted without the mess. "] [wprm-recipe-roundup-item id="9845" template="plp---roundup-summary---green" summary="Chocolate Cranberry Curd had become an absolute favorite for the holidays at the bakery. Besides its vibrant color, the taste and texture are outstanding. We used it in tarts, cakes and petit fours. The tart itself is easy to make with its press in crust which means no rolling and the glaze is a simply two ingredients."] [wprm-recipe-roundup-item id="24097" summary="These Pumpkin Dinner Rolls Two Ways with their subtle spicing are an easy recipe that take no time to make but yield great taste. This make ahead, foolproof dough can go from dinner roll to breakfast roll with the addition of one ingredient."] [wprm-recipe-roundup-item id="16998" template="plp---roundup-summary---green" summary="Quick breads are great because they come together in minutes. This chocolate cranberry version is just the thing to start celebrating the holidays since it can be stashed in the freezer and just thawed. "] [wprm-recipe-roundup-item id="14099" summary="This Torta Rustica belongs in your repertoire when it comes to savory dishes. Layers of spinach filling, red peppers, artichokes and provolone are enclosed in an Italian butter pastry that is foolproof and so distinctive on its own. It's very accommodating and can be eaten hot, warm, or at room temperature for brunch, lunch or dinner."] [wprm-recipe-roundup-item id="17866" template="plp---roundup-summary---green" summary="Sausage and cheese highlight these breakfast scones. To turn these Breakfast Scones into a breakfast sandwich make an egg omelet adding peppers, onions, or anything else you want. The scones can be made and frozen ahead of time. "] [wprm-recipe-roundup-item id="21125" summary="This spectacular Orange Chiffon Cake is filled with cranberry curd and chocolate ganache then finished with whipped cream. The filled cake without the finish can be frozen then finished the day before. "] [wprm-recipe-roundup-item id="16956" template="plp---roundup-summary---green" summary="This Salted Macadamia Rum Toffee is simply a matter of adding a few ingredients at a time and taking the mixture to a stated temperature. Stir in a couple of more ingredients and pour it into a prepared pan. In a matter of minutes, it’s cool and ready to finish."] [wprm-recipe-roundup-item id="15434" summary="The Pumpkin Cheesecake Tart has a graham cracker crust that is pressed in and filled with a cream cheese mixture alternated with a pumpkin mixture which are swirled together. The baked tart can be frozen if made ahead. The simple Caramel Rum Sauce can be made weeks ahead and refrigerated."] [wprm-recipe-roundup-item id="21043" template="plp---roundup-summary---green" summary="This Cranberry Pecan Streusel Coffee Cake is a breeze to make and is tart from the cranberries balanced by the pecan streusel. "] [wprm-recipe-roundup-item id="24459" summary="These updated, super-fast, and easy Brioche Rolls are the perfect complement to any special dinner and never more so than during the holidays. When I say super easy, I mean super easy. Just a quick turn in a food processor and the dough is are ready to rise."] [wprm-recipe-roundup-item id="18067" template="plp---roundup-summary---green" summary="Pumpkin Mousse Torte is an easily made dessert that can be made ahead and frozen.

This was, without question, the most popular dessert we made for the fall months including Thanksgiving. A crumb crust, cheesecake layer topped with a light, but intense pumpkin mousse soon became everyone's favorite."] [wprm-recipe-roundup-item id="19511" summary="This frozen Reine de Saba cake is the perfect dessert for a busy schedule as the entire thing can be done a month ahead. If you do freeze it ahead, keep it in the pan so the filling doesn’t get smooshed."] [wprm-recipe-roundup-item id="13893" template="plp---roundup-summary---green" summary="These pecans are a standout. Heat Alert - they are hot!! So if you don't favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there. These make a great gift for anyone who loves snacks. "] [wprm-recipe-roundup-item id="21133" summary="These Three Appetizers including spicy meatballs, artichoke croustades and sesame salmon are all make-aheads that allow you to enjoy your guests."] [wprm-recipe-roundup-item id="16781" template="plp---roundup-summary---green" summary="This Pumpkin Cheesecake is highlighted by an out of this world Salted Caramel sauce. As if that weren't enough it is easy to put together with all the flavors of the season."] [wprm-recipe-roundup-item id="11912" summary="The Buche de Noel is a spectacular extravaganza from France. While it looks complicated, it can be done over several weeks. I have posted a schedule. Buche de Noel translates to Yule Log. It is basically a jelly roll with the ends cut off and decorated to look like a tree trunk lying on the ground."] [wprm-recipe-roundup-item id="19341" template="plp---roundup-summary---green" summary="This modern Mincemeat is meatless and easily made. Coming from England, it essentially consists of cutting up a lot of fruit and letting it age with citrus, spices, rum, and brandy. It is important if you are going to use Mincemeat to start it now. "] [wprm-recipe-roundup-item id="18139" summary="Cranberry Linzer Tart with its bright deep red, vibrant, cranberry filling is a variation of the Viennese Linzer Tart with raspberry filling. The spiced Linzer pastry is a perfect partner with the cranberries. It is best made ahead so the flavors can blend making this a natural for the holiday season. It can also be baked and frozen until needed."] [wprm-recipe-roundup-item id="4539" template="plp---roundup-summary---green" summary="These are particularly good for entertaining as they must be frozen solid - so you can make them a month in advance, wrap well and tuck away in the freezer. By freezing them solid, the salmon won't overcook in the time it takes to bake the puff pastry. It makes a perfect entrée for entertaining."] [wprm-recipe-roundup-item id="21111" summary="Dates and oranges used two ways make this a great winter dessert when so many fruits are not back until spring. Easily made, these are perfect for a casual or formal dinner. "] [wprm-recipe-roundup-item id="23370" template="plp---roundup-summary---green" summary="This Hazelnut Gianduja Cake is the perfect celebration or holiday cake and the updated methods and instructions make it completely approachable and doable for the home baker. The cake recipe consists of several component parts and three of the four can be made ahead. Actually, the entire cake can be made ahead and refrigerated or frozen if desired."] [wprm-recipe-roundup-item id="11804" summary="Cranberries, fresh pineapple and a hint of orange made this one of the most popular recipes from my take out shop and we featured it every year for Thanksgiving. I still do. I think if you try it, it will become one of your traditions also. "] [wprm-recipe-roundup-item id="11904" template="plp---roundup-summary---green" summary="I don't know about you, but last minute everything seems to happen at my house and these Puff Pastry Crackers take care of that. With little time to plan or think ahead, it makes it difficult sometimes when your guests expect something a bit out of the ordinary."]

[wprm-recipe-roundup-item id="7064" summary="This Apple Crisp cheesecake is perfect for Thanksgiving. It can be frozen and thawed for several days in the refrigerator, or for a day at room temperature with no harm."] [wprm-recipe-roundup-item id="10481" template="plp---roundup-summary---green" summary="At the bakery we were known for our chocolate. These Chocolate Chocolate Truffleswere the same ones we made - hundreds and hundreds that were hand dipped."] [wprm-recipe-roundup-item id="34808" summary="Really Easy Pumpkin Muffins with pecan streusel couldn't be any easier. Two bowls and a few measuring utensils, a whisk and, a rubber spatula are all that are needed. Combine the dry ingredients in one bowl, the liquid ingredients in another, mix them together, plop them in the cups and into the oven they go."] [wprm-recipe-roundup-item id="23695" template="plp---roundup-summary---green" summary="This quick, easy Pumpkin Cake Donut Recipe doesn't get any faster. With no yeast to wait for, these are ready in no time. They stay fresh for days. No cake donut pan? No problem. There's a work around below."] [wprm-recipe-roundup-item id="21810" summary="I came across Tourte Milanase years ago. It’s a spectacular tour de force. And, as with most spectaculars, it requires a bit of preparation to get it finished. But when it’s done and you cut into it, the striking layers of green, red, pink and white are dramatic."] [wprm-recipe-roundup-item id="7123" template="plp---roundup-summary---green" summary="This Cranapple Pie was one of of the favorite dessert combinations at the bakery. This pie uses a galette style crust which is a usually freeform and finished in one piece, without an upper crust. This leaves the filling exposed and makes a beautiful presentation."] [wprm-recipe-roundup-item id="31780" summary="Dazzle your friends and family with these classic Mini Pineapple Upside Down Cakes. Fruity, gooey, and caramelly this is one of America's favorite cakes."] [wprm-recipe-roundup-item id="10201" template="plp---roundup-summary---green" summary="The greatest thing about these is how easy they are to prepare. Be sure to make this Hot Curried Party Mix a minimum of one day ahead – a week is better. Stored in an airtight container, this will last a month, if you can keep out of it."] [wprm-recipe-roundup-item id="15335" summary="Caramel Apple Tart is everything you would want in an apple dessert. Full of apples, spices, brown sugar and brandy, it's covered with walnut streusel and caramel. This was a fall favorite with my clientele at the bakery."] [wprm-recipe-roundup-item id="15391" template="plp---roundup-summary---green" summary="The scones are easily made and the jam requires no canning if kept in the refrigerator or freezer. The combination of the cranberries and strawberries makes a sweet-tart topping for the scones, toast, biscuits, or pancakes and waffles. A jar of the jam makes a perfect hostess gift."] [wprm-recipe-roundup-item id="16616" summary="These make a stunning finish to a meal. Not to big but loaded with flavor these Brown Butter Tarts feature an easy press in crust, brickle (think toffee) filling and a unbelievable brown butter topping. The best part is that these can be frozen for a couple of months. "] [wprm-recipe-roundup-item id="13783" template="plp---roundup-summary---green" summary="They are perfect for the holidays as they can be kept in an airtight tin for weeks or in the freezer, unbaked for months. This makes a lot which is good because they are eaten quickly. These make a great gift also. "] [wprm-recipe-roundup-item id="10475" summary="This unusual carrot cake consists of two layers of carrot cake sandwiched with a creamy cheesecake and finished with the traditional cream cheese frosting."] [wprm-recipe-roundup-item id="21019" template="plp---roundup-summary---green" summary="This is a fun apple pie with the top crust made to look like cinnamon buns. The use of undiluted frozen apple juice concentrate ups the flavor."]

[wprm-recipe-roundup-item id="19771" summary="Nut rolls are especially popular during holidays and celebrations in Central Europe. This yeast dough is the easiest dough of its kind I have ever worked with. When you roll it out there is absolutely no recalcitrance or spring back. I recommend you make the dough a day, or several days, ahead and work it cold. It truly is a joy."] [wprm-recipe-roundup-item id="8958" template="plp---roundup-summary---green" summary="The title, "60 Second Brioche" (pronounced BREE-ohsh) comes from my article title as it appeared in Bon Appetit Magazine. While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around."] [wprm-recipe-roundup-item id="11732" summary="Easy, quick and absolutely delicious. How can you go wrong with oreos, peanuts, almonds, toffee bits and pretzels. Sweet and salty all at once."] [wprm-recipe-roundup-item id="14033" template="plp---roundup-summary---green" summary="Garmisch is another wonderful yeasted coffeecake as only the Germans can make them. Superb bakers, their products not only look beautiful but are luxurious tasting. The original filling was walnuts and while delicious, the chocolate cherry almond filling adds a note of excitement."] [wprm-recipe-roundup-item id="14739" summary="This Chocolate Raspberry Marzipan Gateau is a prime example of French baking. Many of the component parts of this Marzipan Gateau can be made well ahead, in fact all of them. Assembly is quick and easy."] [wprm-recipe-roundup-item id="21065" template="plp---roundup-summary---green" summary="An easy pressed in pecan crust is filled with brown sugar, rum and more pecans. Perfect for a holiday dessert. "] [wprm-recipe-roundup-item id="7893" summary="This Ultimate Chocolate Fudge Cake naturally gluten free and is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming."] [wprm-recipe-roundup-item id="19883" template="plp---roundup-summary---green" summary="Conchas are a not overly sweet roll often served at breakfast with coffee or hot chocolate in Mexico. Also known as Pan Dulce and Sweet Bread this buttery yeast dough is flavored with cinnamon, vanilla and anise."]

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