In apple season, we make this an average of once a week. As a matter of fact, we just diced up a whole bunch of apples, dipped ‘em in lemon-juice-water, and stored them in the freezer (Chinese soup containers) with the sugar needed for four of these cakes.
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Originally posted March 10, 2013. In Vas’ World, in the “First settlers” era.
A continuation of Holy Fuck, it’s Snowing.
The snow kept falling.
The clear-sky thing hadn’t lasted for more than a few hours; now the sun struggled to be seen through thick layers of cloud cover, and the flakes fell and fell and fell.
Originally posted Oct. 15, 2011. This is a story of Baram. Actually… I’m going to put in a bit from Addergoole: TOS first. Warning: discussions of death, violence.
“That hairdo took a long time,” [Shahin] told [Baram], sounding blandly irritated, “and you’ve messed it all up.” It gave her time to peel off a glove – the long sleeves of her widow’s weeds would still cover her wrists – and rest her hand on his forearm.
Oops… catching up!
Chapter Fifteen: Being Childish
Nimbus woke the next morning from a sleep sounder than she could remember having. Her hands tingled slightly at the poultices Cartwright had wrapped around them, but most of the pain was gone, and she had slept long and heavily in the leaf-down bed.
Chapter Sixteen: The First Man Down the Stalk
Cartwright had moved this and that around while they packed up, such that Nimbus now found her pack more comfortable to carry while she was fairly sure she was carrying more than she had been. They walked along under the shade of Aereaxera, the birds and lizards chirping at them in the early-morning haze.
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Originally posted Oct. 31, 2012
November, Year 11 of the Addergoole School
(This is a prequel to the Baram’s-Elves stories)
“Going to celebrate Thanksgiving?”
The girl who worked the desk at the shop was chatty, always chatty, even with Baram. He shrugged at her. He didn’t bother smiling. Nobody thought it was friendly.
Every weekend for several years, T. & I have been making this oatmeal. A few months ago, we actually settled it down to weights, because it was getting kinda variable in size.
It’s not really a recipe, more of a formula, so I’m offering it here free.
Ever weekend for several years, T. & I have been making this oatmeal. A few months ago, we actually settled it down to weights, because it was getting kinda variable in size.It’s not really a recipe, more of a formula, so I’m offering it here free. Continue reading
If I had been made to make a list, back in the times Before, of people I would most like to be stranded on a desert island with, he would not have been on the list…
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Originally posted January 2013
“There’s a problem with the second restriction.”
The country of Foros had a lot of gods, and, like any good nation with a lot of gods, it had a lot of priests.
This is another recipe that is more than half technique, modified from an online recipe.
Sometimes you want a few pancakes, sometimes you want a lot. Sometimes you want a Just Right Amount, right in the middle.
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When I posted The Gardener I was asked (and now I can’t find where, sigh) about Damkina and the apocalypse. So here is Damkina and the apocalypse, considerably longer than I’d intended. 🙂
The sky was black and red, and in the distance an unearthly howl echoed through the city. But the squash would not forgive her skipping their bug treatment and the weeds in the pepper garden were unseemly.
Damkina muttered wards against bugs as she slammed her hoe into the ground with more force than was strictly necessary.
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Originally posted on 2012. If you sense a theme, it’s likely because “Wine and/or roses” was the Giraffe Call theme in Feb. 2012.
It was, as fairy gifts went, rather strange.
As wedding gifts go, it was even odder.
It was hot so the ganache frosting melted and my food photography really needs work, sorry!
When baking chocolate things in my household, there are two things that we almost always do to up the chocolate flavor, and two more we do as we remember to:
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I’ve mentioned a couple times that my parents are going vegan. For my mom, this isn’t all that much of a stretch – she’s been lackadaisically vegetarian my whole life – but for Dad, well, this is all new.
So I’ve been trying out vegan recipes for them. For the last three, four years we’ve been making Mom a jar of soup (I don’t know why Dad doesn’t like soup, I really don’t, but soup is for Mom & cake is for Dad), and then a dessert for Dad as part of our Christmas presents to them. Part of the gift is perfecting a recipe so Mom can make it later, if she likes it.
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Originally posted February 16, 2014. Set in my Faerie Apocalypse setting.
“I don’t think we can, exactly, call him ‘Old Man Winter.’”
Giselle was feeling argumentative. Of course, Giselle was often feeling argumentative.
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//platform.twitter.com/widgets.jsSo yep. That was my weekend: possum frosting.
(Turns out, if you google possum and chocolate, what you get isn’t a whole lot of good information on if possums are able to eat chocolate. You get mostly possum recipes. Oops.)
We were testing vegan frosting to go on a vegan cake for a vegan Christmas present for my vegan father (help I can’t vegan stop). The cake turned out great, actually — a Depression-era “crazy cake” recipe with no eggs and no butter or milk (“no eggs no butter, no flour no sugar” says the woman on the bus whose parents probably remembered the Depression). And the frosting — once we scraped off the top where the possum had gotten his nose into it — that turned out surprisingly tasty.
This week is all the vegan food-testing and making: soups for mom, cake for dad, and the bread might not be vegan but it’ll be tasty too. It’s the time of year where I’m making a lot of bread, trying new recipes or just throwing stuff in the mixer and seeing what happens (“either not enough molasses or too much” last week; this week turned out pretty good). Bonus of all the baking: it heats up the far end of the house, where the wood stove’s heat doesn’t really reach. Bonus of making soup in the winter: cooking it on the wood stove and making the whole house smell like soup.
The weather outside is frightful — by turns freezing and raining, snowing and blowing — but the fire is burning hot and the candles are lit in the windows. I’ve got silk poinsettias for my vases and bandanna-patterned wrapping paper for my presents, cookies for the baking and fresh bread hiding in the microwave (Otherwise the cat eats it).
Happy Holidays, my friends. It’s a wonderful life here in West Nowhere, NY.
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It’s too hot to bake! But I have a microwave!!
I squished together 2 recipes:
This is what I got:
1/4 cup + 2 tbsp. (6T) all-purpose flour
3 tbsp. granulated sugar
1/4 tsp. baking powder
1/8 tsp. salt
2 tbsp. milk
1 tbsp. vanilla extract
2 tbsp. butter, melted
Mix dry ingredients together*, mix wet ingredients separately, combine.
Split evenly into 2 ramekins.
Microwave approx. 1.5 minutes.
*If I do this again, I will do like Alton Brown and call the sugar a wet ingredient, mixing hot butter-sugar-egg-milk in that order (avoids clumping, risking cooking the egg, sad solid bits of butter).
Taste and texture to come later.
Edited to add: it was overcooked and tough. Not sure if it was JUST the overcookieness or if it was too something as well. Tasty, though. Shall try again and report back.
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We have been experimenting with mug cakes. Have you encountered these? They’re essentially tiny, single-serving cakes cooked in the microwave – theoretically in a mug.
Last night we made this one, an applesauce cinnamon cake. I added in 1/2 T of wheat bran for fiber, but it really did then need a little extra liquid. I think my homemade applesauce is cooked down more than store-bought, as well.
That being said, while a bit dense, it was super tasty. After a veggie-heavy dinner, one serving was easily split between the two of us.
Tonight we did this one, chocolate on top of chocolate.
I swapped out 1/2T of the flour for more cocoa, subbed out 1/2T of milk with egg whites, and did my standard chocolate-plus-one of subbing out some of the vanilla with Patron XO Cafe and adding in a 1/4 teas of espresso powder. When we do it again, I’ll add in 1/8 teas of salt, too, but with a scoop of vanilla ice cream, this was ~delicious~.
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