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ruthlesslistener · 2 years

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blacked out and woke up to a doodle page of my new alien species, whose name roughly translates to the Seawalkers in their language. If you ever wanted a super intelligent amphibious eel-reptile sea-land predator that stands 6-9 feet at the shoulder and would eat you in a heartbeat instant if you failed to impress it, then here you go!

*NOTE: THIS IS A CLOSED PERSONAL SPECIES THAT IS STILL IN DEVELOPMENT*

Some bio and worldbuilding notes under the cut:

-Lives in social groups comprised of one 'Alpha' male and multiple females. Beta males also live in the groups but generally stick to one female while the alpha gets to mate with everyone; called pods

-Has a marsupial-like pouch where eggs and hatchlings are carried. Hatchlings are born with their back legs fused to their tail, paddle-like forelimbs with usable middle limbs, and slowly metamorphose in the mother's pouch. Clutches of 5 or more or common, but the two largest hatchlings will usually eat their weaker siblings, so 1-3 offspring more common

-Pods go up to 15 in number, territorial but not terribly so. World is an ocean planet with a hot tropical-temperate climate and land composed mostly of islands covered in salt marshes, small rainforests, and surrounded by coral reefs, so food is always available, it's more defense of brooding spots that is essential. The deep ocean is considered to be a neutral place for all and is where all pods go to compile their knowledge and advance their learning

-Mostly carnivorous but has a specially adapted sharp tongue with bristles to help poke through tough-shelled fruits and drink/eat the flesh, holding it in place with tusks.

-Do not make clothes. Technologically advanced, but generally does so in ways that blends with their environment and/or is water based, so it goes unseen. Art and architecture are linked. Their planet is rich in magnetics and metals, so most of their technology revolves around power generated through electromagnetic interactions, as fire is almost always suffocated in the water-dense atmosphere

-Middle limbs are long with dextrous fingers and two opposable thumbs. Though they seem like they'd get in the way, they can be tucked flat against the body to avoid interference with the front and hind limbs. Most delicate work is done with these hands, as they were evolved to catch swift prey, gather fruit, and pry open shelled foods. They have an extremely high range of motion and were originally evolved from thick sensory tendrils- similar to gourami fish- that eventually evolved into grabbers

-Not actually the best swimmers, though they’re far more efficient than they look; they tuck their limbs in and swim like eels or crocodiles, but generally prefer to walk along the seafloor, hence their name ‘seawalkers’

-Do not have nostrils. The tendrils in place of nostrils gather chemical cues from both air and water, like a slug. Covered in a thin layer of mucus and are capable of being moved by the seawalker voluntarily

-Able to engage in intense bursts of speed on land to hunt the other creatures that live on their islands, however they cannot sustain this for long. Alpha and beta males/young unbred females are typically the hunters, with the alpha doing the brunt of the heavy work and the beta males/young females darting in for the kill. The matriarch, elders, and breeding females gather fruit for water and collect/crack open smaller prey items, which are sometimes wrapped in leaves and fermented with fruit in burrows to keep prey through the storm season

-Alpha males are basically walls of muscle and function to keep the beta males in check (preventing breeding when they can see it), keep other alphas off the land, and dig the brooding-wells that breeding females and neonates need. They also dig out underwater caves for the pod to rest in during hurricane season, and keep watch over the pod. They’re basically a wall of muscle constantly set to ‘is this guy bothering you queen’ mode

-Years are called season-cycles and are comprised of three total, each roughly 7 earth months long. There is the long-sun season, the swelling-storm season, and the long rains. The Long Rains are the closest to our winter, the long-sun is the closest to summer, and the swelling-storm are just nonstop hurricanes

-Modified gill slits work as lung entrances, however they are vulnerable to losing water through those holes, so they need to be in a very high-humidity environment. Spacefarers describe air on their planet as being 'basically water'

-Stands 6ft tall at the shoulder at the very least. Alpha males usually reach 9ft at the shoulder on average

-have found out how to access space via their deep underwater labs, but are not terribly interested in it- they're more concerned with evolving their knowledge of the planet, of medicine, and of more efficient biotech. Open to parley with alien species if the negotiation is respectful, will hunt and eat the rest

-While aloof, protective bonds around pods are strong and a 'life for a life' mentality is even stronger. If one member of the pod is killed, then the life of another from the perpetrators must be taken before the debt is considered to be fulfilled, a blood debt that is kept track of by the matriarch. The only exception to this is if the alpha is killed in ritual battle, as it is understood that an alpha’s life is given entirely for his pod, and becoming an alpha is typically voluntary (with the exception of some particularly ambitious matriarchs pushing their favored sons into the position when they are too young to contest)

-Communicates mostly through clicks, rumbles, and trills that cannot be replicated by human voices, as well as a lot of sign/body language. When replicating human languages, their voices have a buzzing tone and have eerie dips in frequency. Vocalizing is usually limited to water while sign reigns on land, as their calls can be strong enough to rupture eardrums and cause brain damage

-Tusks also used for fighting, goring, and spearing prey; do not inhibit eating bc the middle arms will tear pieces off of the meal to feed to the head. Both males and females have 4 tusks, but only alpha males have 4 long ones; in beta males and females, the two top tusks are usually much smaller

-Neck and head frills used for mating and dominance displays, and are usually bright blues and teals in colour. Alpha males have jowel spots not unlike that of iguanas

-They have 4 eyes and two eyespots, which is standard for many species on their planet. The two larger eyes judge distance, the two smaller judge depth, and the eyespots are located on the underside of the jaw, only useful for judging light and shadow. Eyes tend to be an iridescent blue or green, with a barely-noticeable pupil (or four)

-Primary diet consists of crustaceans, smaller fish, and the occasional large landdwelling grazer, hunted by the alpha and younger males/females. They are capable of quick bursts of speed, but cannot sustain these for long, much like cheetahs. In water, they will use their dextrous middle arms and eyespots to forage for small prey items. Hydration comes from mashing the liquid out of tropical fruits, dropping the pulp and the seeds, or by puncturing coconut-like fruits and drinking their water like mentioned. They pay very close attention to where they drop their pulp, and meticulously do so to ensure that waterbearing trees are always available year-round

-Their planet is smaller than Earth, mostly composed of water, and has high amounts of nitrogen and oxygen in it. Water density is significantly lower and more water is in the atmosphere, making humidity at a constant 100% (made worse by the fact that it is also a mostly tropical climate; one pole is temperate, and the other is iced over due to the planet's tilt). Seawalkers breathe oxygen and nitrogen in through modified gill-lungs that are dependant on this high water content to filter it out of the air; ‘lungs’ are basically pockets in the neck lined with many flesh-flaps on the inside that are rich in blood, and connected to a heart in the throat that pumps this blood directly to the brain, back to the lungs, and then down to the main heart in the center of the body. Their blood is blue and rich in copper

-Pods are ruled by a matriarch and an alpha male. The alpha male is always the matriarch's son, and his spot can be won by his mother fighting for him, which he then defends fiercely as she ages. The alpha male dying may not always displace the matriarch, but it removes her line of defense (as arthritis is an issue when they reach old age, which is around 150 earth years)

-Gender roles are strongly divided, but are not considered permanent. There are in essence 3 sexes- alpha male, beta male, and female- but these are fluid. Gender is all about behavior, not sex, as a beta male will always grow to obtain alpha traits in the absense of an alpha, and females can voluntarily shut off the female sex hormone to prevent estrus (done in cases where she does not approve of the males present)

-Skin is similar to that of a ball python, in that it is composed of a bunch of small, soft scales; however, these scales are constantly being shed on an individual level and do not come off in one piece. Peeling skin like a lizard's shed usually means that the seawalker is in a too-dry environment and is typically an itchy, miserable experience

-There is no monetary system, as trade does not exist between pods. The closest thing to it is the exchange of knowledge, if one pod finds itself at the mercy of another and does not want to fight; the seawalkers take honour and truth very seriously, and lying about valuable resources because you are a coward is considered a very serious offense that can result in death or total isolation from your pod (as fighting occurs between alphas and matriarchs, and the rest of the pod can leave if wished)

#original species #original character #the seawalkers #my art #my doodles #alien species #alien specbio

137 notes · View notes

truthdawn · 2 months

Note

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Etymology

The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf), which appears to be the oldest Teutonic name.[1] Old High German hleib[2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well. The Middle and Modern English word bread appears in Germanic languages, such as West Frisian: brea, Dutch: brood, German: Brot, Swedish: bröd, and Norwegian and Danish: brød; it may be related to brew or perhaps to break, originally meaning "broken piece", "morsel".[3][better source needed]

History

Main article: History of bread

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants.[4][5] It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan's northeastern desert.[6][7] Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough left to rest leavens naturally.[8]Woman baking bread (c. 2200 BC); Louvre

An early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the Sumerian civilization, who may have passed on the knowledge to the Egyptians around 3000 BC. The Egyptians refined the process and started adding yeast to the flour. The Sumerians were already using ash to supplement the dough as it was baked.[9]

There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer, called barm, to produce "a lighter kind of bread than other peoples" such as barm cake. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported.[10][11]

The ancient Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization.[9]

The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value.[12][13][14]

Types

Main article: List of breads

Brown bread (left) and whole grain bread

Dark sprouted bread

Ruisreikäleipä, a flat rye flour loaf with a hole

Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa. This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and baked in an oven. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets.[15] Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.[16]Sangak, an Iranian flatbreadStrucia — a type of European sweet bread

Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut).[17] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.[18]

Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used to compensate for the lack of gluten.[19][20][21][22]

Properties

Physical-chemical composition

In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases.[23]

Rye bread contains phenolic acids and ferulic acid dehydrodimers.[24]

Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed.[25]Small home made bread with pumpkin and sunflower seeds

Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread. Glutenin forms interconnected gluten networks within bread through interchain disulfide bonds.[26] Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds.[26] Structurally, bread can be defined as an elastic-plastic foam (same as styrofoam). The glutenin protein contributes to its elastic nature, as it is able to regain its initial shape after deformation. The gliadin protein contributes to its plastic nature, because it demonstrates non-reversible structural change after a certain amount of applied force. Because air pockets within this gluten network result from carbon dioxide production during leavening, bread can be defined as a foam, or a gas-in-solid solution.[27]

Acrylamide, like in other starchy foods that have been heated higher than 120 °C (248 °F), has been found in recent years to occur in bread. Acrylamide is neurotoxic, has adverse effects on male reproduction and developmental toxicity and is carcinogenic. A study has found that more than 99 percent of the acrylamide in bread is found in the crust.[28]

A study by the University of Hohenheim found that industrially produced bread typically has a high proportion of FODMAP carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes flatulence. This is particularly problematic in intestinal diseases such as irritable bowel syndrome. While in traditional bread making the dough rises for several hours, industrial breads rise for a much shorter time, usually only one hour. However, a sufficiently long rising time is important to break down the indigestible FODMAP carbohydrates. Some flours (for example, spelt, emmer and einkorn) contain fewer FODMAPs, but the difference between grain types is relatively small (between 1 and 2 percent by weight). Instead, 90% of the FODMAPs that cause discomfort can be broken down during a rising time of 4 hours. In the study, whole-grain yeast doughs were examined after different rising times; the highest level of FODMAPs was present after one hour in each case and decreased thereafter. The study thus shows that it is essentially the baking technique and not the type of grain that determines whether a bread is well tolerated or not. A better tolerance of bread made from original cereals can therefore not be explained by the original cereal itself, but rather by the fact that traditional, artisanal baking techniques are generally used when baking original cereals, which include a long dough process. The study also showed that a long rising time also breaks down undesirable phytates more effectively, flavors develop better, and the finished bread contains more biologically accessible trace elements.[29][30]

Culinary uses

Bread pudding

Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup;[31] it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments.[32]

Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffing inside roasted turkey; sweet or savoury bread puddings are made with bread and various liquids; egg and milk-soaked bread is fried as French toast; and bread is used as a binding agent in sausages, meatballs and other ground meat products.[33]

Nutritional significance

Bread is a good source of carbohydrates and micronutrients such as magnesium, iron, selenium, and B vitamins. Whole grain bread is a good source of dietary fiber and all breads are a common source of protein in the diet, though not a rich one.[34][35]

Crust

Crust of a cut bread made of whole-grainrye with crust crack (half right at the top)

Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier.[36] Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine.[37]

Preparation

Steps in bread making, here for an unleavened Chilean tortilla

Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy).[38]

Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process.Baking bread in East Timor

Formulation

Professional bread recipes are stated using the baker's percentage notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%.[39] Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2 bubbles and a coarser bread crumb.

Dough recipes commonly call for 500 grams (about 1.1 pounds) of flour, which yields a single loaf of bread or two baguettes.

Calcium propionate is commonly added by commercial bakeries to retard the growth of molds.[citation needed]

Flour

Main article: Flour

Flour is grain ground into a powder. Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.[40]

Wheat flour, in addition to its starch, contains three water-soluble protein groups (albumin, globulin, and proteoses) and two water-insoluble protein groups (glutenin and gliadin). When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by kneading, or wet dough is allowed to rise for a long time (see no-knead bread), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as gluten. Gluten development improves if the dough is allowed to autolyse.[41]

Liquids

Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads.[42] Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other dairy products (including buttermilk or yogurt), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.[43]

Fats or shortenings

Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action.[44] In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness.

Bread improvers

Main article: Bread improver

Bread improvers and dough conditioners are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume and to give antistaling effects. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.[45]

Salt

Salt (sodium chloride) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening[46] the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse.[47]

Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor (umami).

Leavening

See also: Unleavened breadA dough trough, located in Aberdour Castle, once used for leavening bread

Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.[48]

Chemicals

A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda; the reaction of the acid with the soda produces gas.[48] Chemically leavened breads are called quick breads and soda breads. This method is commonly used to make muffins, pancakes, American-style biscuits, and quick breads such as banana bread.

Yeast

Main article: Baker's yeastCompressed fresh yeast

Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments some of the sugars producing carbon dioxide. Commercial bakers often leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture.[48] Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years.[49]

The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), loaves are formed, and (after an optional final rising time) the bread is baked in an oven.[48]

Many breads are made from a "straight dough", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time;[48] others are made from a "pre-ferment" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: "poolish" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); "biga", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch.[50][51]

Before first rising

After first rising

After proofing, ready to bake

Sourdough

Main article: SourdoughSourdough loaves

Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Longer fermented sourdoughs can also contain acetic acid, the main non-water component of vinegar.[52][53][54]

Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have a special taste or texture.[52] At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries.[55]

Traditionally, peasant families throughout Europe baked on a fixed schedule, perhaps once a week. The starter was saved from the previous week's dough. The starter was mixed with the new ingredients, the dough was left to rise, and then a piece of it was saved to be the starter for next week's bread.[48]

Steam

The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide. The heat vaporises the water from the inner surface of the bubbles within the dough. The steam expands and makes the bread rise. This is the main factor in the rising of bread once it has been put in the oven.[56] CO2 generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at an early stage, so the CO2 generation is stopped.

Bacteria

Salt-rising bread does not use yeast. Instead, it is leavened by Clostridium perfringens, one of the most common sources of food-borne illness.[57][58]

Aeration

Aerated bread is leavened by carbon dioxide being forced into dough under pressure. From the mid-19th to mid-20th centuries, bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tearooms. The company was founded in 1862, and ceased independent operations in 1955.[59]

The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the Chorleywood bread process. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace.[60]

Cultural Significance

A Ukrainian woman in national dress welcoming with bread and salt

Main article: Bread in culture

Bread has a significance beyond mere nutrition in many cultures because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist,[61] and in other religions including Paganism.[62]

In many cultures, bread is a metaphor for basic necessities and living conditions in general. For example, a "bread-winner" is a household's main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase "putting bread on the table". The Roman poet Juvenal satirized superficial politicians and the public as caring only for "panem et circenses" (bread and circuses).[63] In Russia in 1917, the Bolsheviks promised "peace, land, and bread."[64][65] The term "breadbasket" denotes an agriculturally productive region. In parts of Northern, Central, Southern and Eastern Europe bread and salt is offered as a welcome to guests.[66] In India, life's basic necessities are often referred to as "roti, kapra aur makan" (bread, cloth, and house).[67]

Words for bread, including "dough" and "bread" itself, are used in English-speaking countries as synonyms for money.[1] A remarkable or revolutionary innovation may be called the best thing since "sliced bread".[68] The expression "to break bread with someone" means "to share a meal with someone".[69] The English word "lord" comes from the Anglo-Saxon hlāfweard, meaning "bread keeper."[70]

Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the Oxford English Dictionary defines it as "bread (or similar staple food)".[71][72] This is sometimes thought to be a biblical reference, but the nearest wording is in Leviticus 26 "when I have broken the staff of your bread".[73] The term has been adopted in the names of bakery firms.[74]

See also

Food portal

Bark bread – Scandinavian bread used as famine food

Bread bowl – Round loaf of bread which has had a large portion of the middle cut out to create an edible bowl

Bread clip – Closure device for plastic bags

Bread dildo – Dildo prepared using bread, allegedly made in the Greco-Roman era around 2,000 years ago

Breading – Residue of dried bread

Bread machine – Type of home appliance for baking bread

Bread pan – Kitchen utensil

Crouton – Rebaked breads

List of breads

List of bread dishes – Dishes using bread as a main ingredient, listed by category

List of toast dishes

Quick bread – Bread leavened with agents other than yeast

Sliced bread – Loaf of bread that has been sliced with a machine

Slow Bread – Type of bread made using very little yeast

Sop – Piece of bread or toast that is drenched in liquid and then eaten.

Stuffing – Edible mixture filling a food's cavity

White bread – Type of bread made from white wheat flour

oh fuck yes bread

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lovejustforaday · 8 months

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Shoegaze Classics - Ferment

Ferment - Catherine Wheel (1992)

Main Genres - Alternative Rock, Shoegaze

A decent sampling of: Noise Pop, Dream Pop

Oops, I got lazy and procrastinated the last regular "classics" review. Well, better late than never.

For my final entry on this retrospective, before I move on to my select few magnum opuses of first wave shoegaze, I wanted to cover another band that I feel I could recommend to most casual listeners of alternative rock. So today I'll be taking a closer look at the moonlit melodies of early shoegaze's gruffest band, Catherine Wheel.

The Band

Catherine Wheel formed in Great Yarmouth, U.K. in 1990.

They were probably the biggest band of the first wave not signed to Creation Records or 4AD, though Creation Records' Alan McGee certainly tried. Instead, they got signed to American label Fontana Records.

The band's lineup for the vast majority of its duration was Rob Dickinson on vocals and guitar, Dave Hawes on bass, Brian Futter on guitar, and Neil Sims on drums.

When referring to this band as "early shoegaze's gruffest band", I was especially referring to Rob Dickinson's vocals; less of the typical semi-androgynous, zoned out 20 something year old stoner dude, and more like your cool heavy metal uncle singing lullabies to you.

Rob's gentle but husky voice was often placed rather high in the mix when compared to most other shoegaze acts of the time, giving his lyrics more of a central focus. His general musings involve cerebral, abstract mystical-isms, while sometimes being the brooding, angsty kind of poet that was very much dominating the grunge music and alternative rock airwaves in the United States in the early 90s.

In fact, again I have to say that I would've expected these guys to be a lot more successful in the United States given what was happening overseas at the time. Much like Swervedriver, Catherine Wheel were a bit more hard-rocking than their other peers in the scene that celebrated itself, though not really in the same way as the former.

If Swervedriver's thing was shoegaze mixed with noise rock distortion and post-hardcore levels of intensity, then Catherine Wheel's sound was more of a kind of shoegaze rock and roll, more indebted to the hard rock of the previous few decades than other bands. A lot of their melodies have kind of a timeless feel to them.

Their sound is also distinctly nocturnal, even more so than most other shoegaze bands. Ferment and Chrome are LPs meant to be listened to on night walks and bus rides, especially the latter.

EPs happened. Then came the debut record.

The Record

Ferment is Catherine Wheel's journey into the foggiest recesses of the half-waking, half-asleep mind, with loud, opaque walls of sound and glistening electric guitars.

The production of this record has a very washed-out quality, like the entire record was given the acid wash treatment. If that's your kind of thing, you'll love this record. It certainly lends itself well to the "heavy rocking slumber" quality of Catherine Wheel's general musical aesthetic. That being said, one or two tracks here may sound a bit flat by modern production standards.

The record opens with "Texture", a menacing 6/8 splattering of radioactive glowing guitar chords creating a radiant, moonlit shoegazing mosaic. A very bold opener with possibly the most aptly titled song for a shoegazing band ever.

"I Want To Touch You" is, also true to its name, a nervously erotic track that is both enticing and surreal. There's about a hundred ways that a track with this title could go wrong and turn into failed-seriousness or something off-putting, but somehow this ends up working really well with its breezy melody and flashy guitar leads over tingling shoegaze drones. It's a certified banger.

If ever there was a song worthy of the moniker "shoegaze" in its most literal interpretation, then that song would be "Black Metallic". The drowsy-eyed, cerebral introspection of this behemoth of a song is communicated through sonic timbres of pleasantly tender abrasion, perfectly capturing what it would sound like to be quite literally lost in a labyrinth of your own thoughts while staring absently into the apparent abyss of one's own shoes. "Black Metallic" is a masterclass in evoking a state of mind for the listener through well-crafted, gorgeous guitar soundscapes. This is probably among the first two or three tracks that I'd recommend to any of the uninitiated.

Sadly, my one major gripe with this record is that it starts with the excellent three track run that I just mentioned, and then never comes close to picking up that momentum again. And at 38 minutes onward of mostly by-the-numbers shoegaze-alt. rock, the record becomes a bit of a slog to get through.

Mind you, by-the-numbers shoegaze is still something I could very comfortably put on and just vibe to, enjoying it for what it is, but the promise of the first three tracks leaves something to be desired from the rest of the record. Ferment is honestly one of the most front-loaded rock LPs that I can think of.

The title track "Ferment" is fairly transcendent for me until it gets to that effing jumpscare at two minutes and forty eight seconds in (maybe I'm exaggerating for most listeners, but that shit certainly made me jump).

Unfortunately, much like Drop Nineteens' Delaware which I reviewed much earlier on in this series, Ferment is more of a record that I recognize as a classic because of its importance to the scene and the reputation it holds versus my own personal enjoyment of the project as a whole.

I can see why this record really does it for some folks who like their shoegaze loud and heavy, and I do really love those first three tracks and "Black Metallic" in particular is probably one of my most played shoegaze tracks period, having graced me with its blissful textures on many a zero-sleep bus rides into uni after pulling an essay all-nighter (cuz I'm trash like that sometimes). But the rest of it just never lives up to what it could have been for me.

But like I said in the Drop Nineteens review, a lot of shoegazers love this record. So again, I implore you to listen and form your own opinion. All in all, this is still a solid record by my tastes, but then I'm also very biased in favour of shoegaze as a genre of music.

What Came After That?

Catherine Wheel is yet another shoegaze band that did not survive of the turn of the century, though they did release four more records in the 90s.

Truthfully, I'd definitely recommend their sophomore LP Chrome over the debut album, because I feel that it's a more fully-realized project, with a track listing that flows better and contains overall better songwriting ("Black Metallic" notwithstanding).

The only real reason why I didn't opt for covering the follow-up record instead is because I wouldn't exactly call Chrome a shoegaze record in the primary sense; more of a heavy, dreamy alternative rock record with its roots in the scene, with roughly three or four actual shoegaze tracks here and there.

After dropping three more records, Catherine Wheel disbanded in 2000. I haven't really checked the rest of the records out, but going off of the RYM genre tags at least, it would seem the band never really put out another full-on shoegaze record.

Rob Dickinson released one solo record in 2005 after the group disbanded. Nowadays, the dude seems...very much into cars? Not exactly what I would expect from the usual shoegazing crowd, but then there was that one Lush song on their last LP.

Brian and Neil went on to form their own indie band called "50ft. Monster", which funnily enough immediately calls to mind the similarly titled PJ Harvey single. Again, haven't bothered to check this out yet.

I know it may sound like I'm not a big fan of this band based on the score I end up giving this record, but I'd be lying if I said there weren't more than a few great gems in this bands discography. Both of their first two records have a small but pretty loyal following, so I'm gonna strongly recommend you check both of them out and see if either of those records tickles your fancy. Regardless, "Black Metallic" at least is basically god tier shoegaze.

7/10

Highlights: "Black Metallic", "Texture", "I Want To Touch You"

#album review #music review #list #indie rock #shoegaze classics #alternative rock #shoegaze #90s #1992 #catherine wheel #ferment #rob dickinson #brian futter #neil sims #dave hawes

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greatprotector-if · 7 months

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TELL US ABOUT THE BIRD OF THE WEEK PLEASE

i had so many weird birds i wanted to talk about today (there are birds that fully look like small dragons and birds who can make their WINGS whistle as part of their mating rituals and some birds who are just. so smelly that they're literally called stinkbirds BUT THIS IS BECAUSE they don't have stomachs, they have a Food Storage Pouches where their food sits and ferments and takes like 50 hours to digest. god nature is amazing) but... story parallels

so today i am talking about kestrels. or 1 kestrel singular because i actually don't know anything about kestrels (sorry) other than what i learned in this kestrel video that changed my life that everyone else should also watch if you haven't already and I'm going to talk about that video

(kestrels are either the smallest or one of the smallest in the falcon family. they're just small carnivorous guys. imagine a small falcon with cool spots)

so there's this story about this kestrel family that went viral a year. Or multiple years idk ago and it was about a kestrel nest with a mother and father!! until one day mysteriously the mother disappeared and the father was left to raise his chicks alone.

a kestrel dad's job is just to hunt stuff and take it back to the nest and then let the mum tear it up into small enough pieces to feed the chicks, and often what happens if the mum ditches the nest the chicks just. get surrounded by food too big for them to eat and they starve 💔

it looked like things were going to go the same way in this story too. mr kes kept calling for his mate who never answered and the poor chicks (only like a few days old or something) got nothing to eat. the guy documenting this had to step in and help so they wouldn't die but then at some point mr kes got into the nest and sat on his chicks

male kestrels Do not brood their chicks after they've been hatched so this is huge and was so amazing to see??!!!!!!! he did eventually give up i'm pretty sure but uh. HEY. HE TRIED. and after a couple more days or something he finally learned that he needs to Tear the food up into small enough pieces first. and so he raised them (with help from the guy documenting but hey) until the chicks were old enough to leave the nest ))): Mr Kes you're my bird of the week. My bird of the month and of the century

Whenever i hear stories of birds that step up as fathers that gets me. there was this bald eagle named murphy who lived in a bird sanctuary and created a nest for a rock and incubated it 💔💔💔 AND THEY GAVE HIM HIS OWN EAGLET. MURPHY HAD A FOSTER SON (they have since released his son back into the wild which does hurt me a little bit but it's for the best & i'm sure murphy will have more children in the future)

i love birds so mjch

#answered asks #anon #not if related #i don't even have to make fun creatures up for this fantasy world #the animals we already have are SO AWESOME

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chantsdemarins · 2 years

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❄️Frost Secrets from the other Son

Chapter 11

The Origin of Wolves

I am so thankful for anyone still reading my story, I don't know if I'll ever be able to explain how much this has meant to me to have you along for the ride. I can't believe this is almost over! Chapter 12 will be two parts because there is just so much happening at the end.

I am sorry this is late, my health and my work have been dragging me down. Please comment and reblog. I love your notes!!!

Chapter Summary: Loki wanders, but redeems himself by doing the right thing, not without a little help from Thor. Lillian goes into labor, but not before some epic intimacy brings these two back together.

Smut rating: 🔥10, Loki and Lillian find their frost giant groove...there could be some kinky stuff happening (based on what you feel is kink worthy...you tell me🥵)

Tags: (thank you if you are still around) 💚

@britishserpent

@lokisgoodgirl

@mischief2sarawr

@immersed-in-mischief

@lokisninerealms

@cakesandtom

@sheris532

@lulubelle814

@huntress-artemiss

@kaogasm

"One more round, just because," Lukas nestled his nose into Loki's neck, his breath rough against his skin. He placed a small glass of liquor near his arm, and for a few brief moments, touched Loki's shoulder, letting his fingers linger, before being whisked away by others. Loki had tucked himself out of view in an even darker corner of the already dimly lit tavern.

Loki was past the ability to utilize his better judgment, his arms barely propping himself up, head on a trajectory towards the table he was hunched over. He attempted to dismiss Lukas's attempts at seduction one last time, although accepting his offer to go to the tavern in the first place was likely the more significant mistake of the evening.

Ten fermented barley drinks guzzled at lightning speed later, there he was.

Earlier in the evening, around drink five, he was dancing, unlike last time when he was a heavyweight in Lukas's arms. The bawdy nature of tavern culture resulted in only a few essential garments remaining on his person.

His jacket, sweater, and boots were nowhere to be found. Nothing much was left on his body but his shirt and leather trousers. His sleeves rolled up to his elbows, a frill of white moving in a promenade of its own. It had been a scene. No one noticed when Loki's head finally slammed into the bar among the revelry.

Lukas was too involved in the lively festivities, speaking with other old friends. He continued chatting, unaware of his old lover's changed state of consciousness.

Nothing had happened between them, save the innuendo and occasional reminiscing, but it was enough distance away from Lillian that Loki felt like he was still in contact with the trajectory of his old self.

He could trace it when he drank ale with Lukas, even if Lukas was too forward for Loki's current circumstances. Every line almost crossed caused slight shivers down his spine. Like a rabbit almost snared, dashing off at the last moment, heart racing.

So, when the heavy tavern doors swung wide open, letting in the chill of the night smoke from the cooking outside and one big brother- Loki didn't hear. He remained unconscious, head folded in his arms, face down.

"Loki Odinson, where are you?" Thor yelled across the raucous groups of Asgardian folk, not affecting their merry-making very much.

The occasional woman looked up and over at Thor with enticement and trepidation. Both royals didn't usually show up in taverns together. At the same time, it was usually just the dark, brooding one, not the jolly muscular one…

"I know you are here! Show yourself!"

Thor continued to bellow. This time the music stopped. One guest, a somewhat quirky older man with a pipe, pulled on Thor's arm and pointed to the passed-out man hidden away in the recesses of the room.

"Aye, isn't that there him, Prince Thor? He's been celebrating something with that blonde gent," the old man said as he trotted off to his business.

Lukas stood, watching his mouth gaping. His appearance could use some tidying up to make the correct impression for the more formal rule follower of the family, now staring right at him.

He felt a bit haggard. Silencing a belch with his hand, he walked briskly over to Thor and tried to quiet him.

"Thor, Thor, come now, no need to stop the entire party just to rouse your brother from his ale-induced slumber! Let us just go over there and tap him on the shoulder. You would appreciate the same consideration if you were with friends."

Thor quickly flashed his narrow blue eyes at Lukas, speaking calmly but just as loud as before.

"I will not lower my voice or go over there. He shall rise and make the walk of shame towards me. My brother has been hiding here on Asgard beneath our noses while his wife is about to enter labor!"

Lukas was stunned. More like devastated. Crestfallen immediately, his sharp inhale moved his entire chest.

"Wife?"

"Yes, wife, you amorist. Or did he conveniently not tell you?" Thor wasn't apt to tell lies, but he didn't want his brother's already tarnished reputation to get even more corroded. So, he continued.

"Or worse did he tell you, and you disregarded his state, refilling his cup at your pleasure!"

"There wasn't any of that kind of cup filling, Thor," Lukas sheepishly admitted.

Thor shook his golden locks, "that isn't what I meant! I meant literally, the cheap ale you both are consuming. I meant you aimed to get him inebriated."

Still, in shock at Loki's lack of explanation of the current pressing matters of his life, he moved his bangs to the side of his face and seemed too stunned to argue with the elder brother's curt summation of his intentions.

"Loki Odinson, I will say it one more time, and this time you better move, or you are going over my shoulder, and I will carry you out. YOUR SON IS BEING BORN AT THIS VERY SECOND."

Loki caught the words "son" and "born"; his eyes opened.

He briefly studied the location of his head to his body, noticing it was not upright, and there was a soft accumulation of drool on his arm and his cheek. Using his flouncy white sleeve to wipe his face, he slowed, roused, and sat up.

With both embarrassment and disdain, he looked at Thor standing in the ancient doorway.

"What…," he uttered, wiping his face further anxiously.

"Yes, brother, Lillian needs you. I only happened to know because Heimdall got a distress call from her. He sent me to find you!"

"You are to be a father imminently."

He was up now. He grabbed his cloak and boots, tripping over his feet as he hastily pulled them on while running towards the door. Before blowing past Thor, he stopped in his tracks, grabbed Thor's cloak collar with both hands, and leaned in close to his brother's bearded face.

"You are not off the hook for this embarrassment you've caused me."

Almost head-butting, his brother Thor leaned in closer to Loki, "you, my brother, have caused the embarrassment yourself by sneaking here and not telling your friend what was going on with you."

Loki made a huffing sound and dropped his brother's collar; straightening it up, he said, "Thor, this will not be the last you hear of this."

"Go to Lillian, you fool, sober up and be there for her."

Loki was now infuriated. He swung his arm in the direction of his brother's face. Thor ducked with his usual agility at his advantage. Loki missed him and hit his hand hard against the tavern wall.

Immediately in pain, Loki yelled out, "you colossal asshole!" His hand would need to be bandaged; a sheen of blood pooled at his knuckles, dripping down onto his leg.

Lukas came rushing to his side, only to have Loki rebuff and tell him to go away before slipping out the door.

"Heimdall, take me to Midgard, take me to Lillian!" he yelled louder than he probably ever had before in his life.

A few days after Loki left, Lillian received an exciting package on her doorstep. She wished for the days of emails or texts, but it seemed her life was currently a mixture of all forms of popular communication in the last 1,000 years.

The package contained information about giving birth to a Jötunn child, but it seemed to be written by someone who might know her situation more personally.

She sat down next to the fireplace and opened the package slowly, not wanting to uncover something dangerous. It could have been anything.

A long letter fell out of the wrapping. It described the precautions needed to be taken for a mixed realm birth. Specifically, it mentioned -a sexual/mating bond ritual was necessary for labor to begin officially. Lillian couldn't believe what she was reading.

According to the author, since she was now a frost giant, she must have sex with a frost giant to give birth!

She felt something like a flush cross her face as if her cold body could grow warm. She placed a hand on her cheek, and sure enough, a blush erupted. She hadn't thought of Loki's Jötunn form since the night in the cave, when she had taken him so wildly, affirming the beauty she saw in him.

Since Loki left, she also began to feel the beauty of her frost giant form. Having extra time she wasn't used to having, Lillian braided her lengthy hair and added feathers and other small animal bones around each delicate plait. She had augmented her wardrobe to include what seemed like Jötunn-style details, wrapping furs and silks around her. Her red eyes were piercing but also magnetizing, alluring.

Her tall body was even more potent than her human form. She felt like an athlete. Some days she didn't want to return to her human self. If it never happened, a part of her liked being Jötunn. It just wasn't compatible with Loki's ideology, his vision of himself in the realms, and what it would mean to live and love as his other self, but it was beginning to seem familiar to Lillian, not a monster-like.

She could sense deeper into the beliefs of the Jötunn and was swept away into the simplicity of faith, the way they believed in their realm, trusted it to hold their feelings and emotions safe for them suggested a relationship they would do anything to defend. Both stunning to behold and terrifying to understand.

She pictured Loki. Her desire was burning; whether this strange letter was correct, she couldn't risk it. She would take the advice given. It could also bring her closer to him, bridge the distance that felt unfathomable at this point, and bring him back to her.

The truth was she was very concerned. She knew that she might even be overdue at this point. Without the prenatal care she needed, she was guessing, and when Loki was there with her, he was thinking too much.

Her belly was big and very active. Even in her large form, her son was running out of space. It was time for him to arrive. It was time for them to figure out how to be a family. Discover their son's identity and love him unconditionally no matter what. Even if Loki struggled to love her that way, they were almost to the finish line.

Lillian didn't know what part of the current light cycle Asgard was in. All she knew was it was nighttime on Earth. Where Loki might be at this moment was mysterious. She walked outside to the porch. The cabin was far away from peering eyes, she still hoped. Since the letter was dropped off without her knowing, it was unclear if she had possibly been seen.

Lillian had not wanted to call out for Heimdall unless necessary, and she had reserved it only for a moment like this. The letter was a sign, the advice risky and strange, but using her intuition, it seemed fitting. What else did she have but her gut?

"Heimdall, if you can hear us, send Loki," she quietly spoke into the night air.

A light flashed across the sky like a comet. Maybe she had been heard.

She went back inside, still anxious about being seen, closed the curtains, and made herself more mugwort tea. Lillian looked down at her belly and said to her baby, "hey you, I need a latte soon, don't tell any grandiose healers, but this tea tastes like dirt."

Heimdall had heard her, but instead of answering himself, having to explain where her partner was because he knew exactly where he was, he sent a message to Thor.

"Find Loki, bring him to Midgard."

That was all it took; Thor immediately left the court dining hall where he and Sif were currently laughing and recounting the stories they had told hundreds of times. Sif looked startled at his sudden departure, not understanding what could take him from her company. His dinner plate of roasted chicken and yams was left behind to grow cold.

As Loki exited the tavern, Thor followed behind him, still talking with a raised voice.

"Not so fast, brother. We are going together, you can be mad at me all you want, but you can't do this alone."

"Thor, you cannot come with me, under no circumstances."

"So, you are now a healer? Can you do this on your own? Brother, you accuse me of being daft, but now you act as though you have this under control. Is the child not, um, is the child not, like you?" Thor stammered in his words, clumsy.

He knew he was on the precipice of Loki rejecting his presence so much that they may have a physical altercation.

"What does it matter if my son is Jötunn or Aesir?" Loki's words were like embers.

They had not spoken about this. Loki's "adoption" from Jötunnheim had not been discussed amongst the brothers in depth. He had been talking to their parents.

"Thor, you cannot come with me because Lillian is no longer human."

He had said it. The words a curse thrown into the evening air.

"Brother, what do you mean, not human?"

Loki was careful, but he also was outraged. Perhaps he was saying too much to the wrong person whose loyalty was never in question, tied to their father's crown.

"If you must know, she had to be turned to give birth to our son. She had to be turned into a frost giant."

Everything was all out now. The echoes of his sentiments whipped around the tavern's exterior and through the forested thicket, it was housed.

"Brother, what have you and Lillian done?"

With that statement, a flash of light descended between the siblings, leaving Thor standing in the tavern view, watching his brother's form disappear.

Loki ran to the cabin; his legs couldn't carry him fast enough to Lillian. At that very time, a heavy snowstorm had descended, and waves of snow covered the ground, nearly erasing his footprints instantly as he sprinted up the winding path. His boots, too slick for the ice, almost slide across the wooden porch, almost into the glass windowpane. He recovered his balance and opened the door, taking one of the deepest breaths of his life.

In all the questioning he had been doing of himself, his purpose, and his relationship with Lillian, his son's life was never something short of a miracle to Loki. Having never pictured himself as a father, the image of his son was a wonder to him. He knew he would meet him soon, saying prayers in his head for his health. Loki imagined all his years, all the men and women he had slept with. The passion, the entanglement. He always saw Thor getting married and having children, not himself. The gods seemed to finally have a different plan for him, one in which he discovered his family through his and his son's truth.

His son had made it here, almost.

All they had gone through was to ensure he would be born safely. All they had sacrificed already, especially their relationship. Or at least Lillian's sacrifice contributed to Loki's confusion, his feelings of disgust for frost giants, for himself.

Loki opened the door, and snow blew in with him. He was practically covered in icicles in the short distance he ran after being dropped off by the force of the Bifrost. It was ironic, and it made Lillian laugh. She got out of the chair she was sitting in and walked quickly over to Loki with one of the towels she had collected in the living room, trying to keep up with mundane tasks like the laundry. She wordlessly dried him off.

His eyes were closed, appreciating every touch of her hands on his face, shoulders, and torso. Even through his cloak, he could feel her fingers tracing his body; it filled him with electricity.

"You should be sitting down, Lillian," he said, grabbing her hands and ending the ecstasy that had been building.

"What are you doing drying me off when I should be attending to you!" Loki spoke loudly, his seemingly small hands around her face, parting her lengthy hair, cradling her jaw with the meaty parts of his palms, as he looked deeply into her eyes.

He then placed his hands lower and found her belly. The ironwood forest rendered his ability to use his siður to communicate with his son, so he was reduced to using his heart.

He could feel it beating in his chest for both his son and Lillian.

It was like they were never apart; she was never turned into a frost giant. As he slipped his hands under her shirt, feeling his son, his hands wandered upward, feeling her breasts so swollen with milk, nourishment for his child, the new prince of Asgard. He was incredibly turned on.

He felt turned on by her, herself, and her frost-giant form.

Lillian noticed his cock was hard in his pants, tightly straining against the leather. Loki removed his cloak and other garments until he was only left in his flouncy white blouse, billowy sleeves, and black painted nails. His ample cock proudly escaped from beneath the hem of the shirt.

He brushed his lips against hers, and she responded by kissing him passionately, even if Loki was on his tippy toes. She held his face in her hands and interlaced her hands through his silky black locks. Loki kissed her neck and took off her shirt. Looking at her breasts fully in front of him, not half hidden under clothes, was shocking. He was lost for words as he placed his lips on one of her sensitive nipples, nipping and coursing his tongue across the aroused skin.

"Loki, how did you know we needed to make love before the baby could be born?" Lillian said breathlessly.

Loki stopped kissing her for a moment and was stupefied.

"I didn't know. I felt such a strong attraction to you when I walked through the door, but Thor told me you were already in labor!

Confused, Loki searched her face for more answers.

'Loki, I received a strange letter on the doorstep, it suggested that I had to follow Jötunn's custom, and we must finally become mates. We must make love as our Jötunn selves. It prepares the child to be a part of his ancestors. I think it will make us married in the eyes of the Jötunn. I know it's crazy. I don't know who could have left the note. But it must be true, Loki seeing you like this, feeling you."

He might have wished to stop if going further meant that he would have to change into his Jötunn self, but he felt his inhibitions pass over him, a wave in the ocean hitting the shore and then pulled back. He didn't feel compelled to stop his ministrations towards Lillian, the woman he loved in this era, in this time of his long and complicated life.

"I feel very attracted to you at this moment Lillian," Loki whispered.

"It is like something is pulling me towards you. Maybe it is as simple as," he paused, continuing to kiss her lips, "being so away from you," his tongue plunging into her mouth.

She replied, "in my human body, I think I would not want much to do with you. I would be ready to have this baby. Sex would not be on my mind," Lillian's words just audible to Loki's senses.

"Your Jötunn body is different," he said, touching her body all over, and removing the last of her clothes.

"You need me to change into my frost giant body. You need my cock in that form. I know. I know I can feel it surging through my body. Something is happening to me too."

With that, Loki concentrated. He remembered the locket Lyra had given him. Rummaging around the thick oak drawers in the living room, he found it. He knew that inside would be something to help him. He opened the locket, and immediately, he felt his body begin to shift. It was not like before, not like in the cave. This was more of a volcanic feeling. He felt as if the planet was changing his form for him, it didn't hurt, but it also didn't feel pleasant.

When he opened his eyes, his body was transformed. He was in his Jötunn form and was even more filled with desire. He looked down at his cock, and it was truly magnificent. He had not noticed before in the cave, mainly because it was entirely in Lillian's mouth most of the time while he was in his frost giant form.

"Are you sure this is okay for the baby Lilly," he said, walking over to her and taking her into his arms with a swift swoop like a cotton ball.

"Yes, I am sure," she closed her eyes while she spoke, feeling ethereal and grounded simultaneously. She longed for him, not just his cock, not just the claiming of her with it. She longed for their shared acknowledgment of their passion for one another and their commitment to whatever mystery brought them together.

They tumbled to the bed in a lavish display. Neither of them acting like proper frost giants, their feelings not incorporated into the ecosystem but coursing through their bodies. Getting Lillian on top of Loki took some finagling, even as Jötunn making love when you are nine months pregnant is no easy task.

Once she was on him, it was a decadent pursuit for her heat to find his cock. The essence of his being once again inside her created an avalanche. She was euphoric as her muscular body moved in time with his upward thrusts. His right hand held her hips steady, and his other had her full breasts, squeezing, intensifying their passion. Loki's cock was being held by her tight heat, much tighter than he remembered. His every movement was like a moon orbiting a planet, a gravitational inevitability. He could not be inside her enough.

When they finally orgasmed, they were at the center of the nine realms. Or traveled back in time before the creation of the universe. A stillness found both, so full and yet so quiet. They could feel their thoughts re-enter their minds.

The euphoria subsided, and they knew that labor would begin soon if all would go as they were told it would.

The snowstorm still bellowed outside, leaving meters and meters of snow surrounding the small cabin. If they wanted help from humans, they would be unlikely to get any. As for Thor assisting in the birth or any healers, even his mother, they both knew intuitively this was frost giant business, and they wanted to try and bring the baby into the world themselves, as scary as it seemed.

They lay in bed, both quiet, waiting for the baby to tell them what to do next. Loki held Lillian fiercely, his frost giant arms wrapped around her, Lillian's head tucked under his. He kissed her forehead and reveled in the last moments. He was still Loki, not yet a dad. He smiled as he nestled into Lillian's hair, his cerulean eyes dreaming. Then he knew. Lillian gently looked at him, turning to face him, but he already understood, he had become reattuned to Lilly and his son without his magic.

This was it.

On to Chapter 12

#loki fanfic #loki marvel #tom hiddleston #loki laufeyson #jotun loki #pregnancy #loki fluff #loki fandom #loki #thor #mcu #unplanned pregnancy #frost giant loki #avengers #loki fanfiction #loki odinson #loki smut #loki (marvel)#loki angst

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hummiscellanea · 8 months

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lore post!!

infodumping under the cut

So Concorde (brooding one on the right) and Albu (left) live in this place called Hesti. (Or more specifically, they live in an outpost in the middle of nowhere on the farthest border of Hesti.) This post is about Hesti's economy. And I'm not talking about stock prices or gross domestic product; I mean economy in its most basic anthropological form: how food is acquired and distributed to a culture.

Hesti, climatically, geographically, in some ways socially, is a lot like Italy. But Hesti's shared dragon and human population makes things interesting. And by interesting I of course mean difficult.

How do you feed two hungry populations with limited land? Creatively. And with lots of olive oil.

Humans are omnivores, but I'm going to assume that you know what humans eat already. Hesti dragons are also omnivores, but, like dogs and cats, prefer meat. The problem is that meat is way too expensive to eat it exclusively. Not even the richest of noble families can afford to have a full portion of meat for every meal. The reason is that raising livestock requires a lot of land and a lot of feed. The math just doesn't work out; there's too much demand and not enough resources. Hesti has come up with many solutions to this problem.

First of all, they limit meat. Except for the most important religious festival days, they never eat a whole portion of meat cooked by itself. The meat is stretched out as far as it can go, lasting for multiple meals, thinned out with grain and starches. Stew is a very common way to do this. Sometimes the meat is "diluted" so much that it's more like a savory flavoring than anything. In Hesti, they never waste the meat. They'll use the good parts, obviously, but also the tripe/organs; they carefully preserve the leftover fat and grease (which they'll later use how we might use lard or butter); use the bones (to get at the marrow and also to make bone broth); they'll cook as much as they can along with the meat to transfer the meat flavor over; they will make broth. Sometimes, they will instead cook the meat, cut it into very thin slices/strips, and coat it liberally in salt, which acts as a preservative. The result resembles jerky and can be useful for journeys.

(If acquiring meat is this difficult an endeavor for dragons, it's nigh-impossible for humans. Beef is a lost cause, though humans can reliably manage to get chicken. The main thing they do is not to purchase meat at a market, but to hunt small game. Often, this requires the local noble's permission if she owns the forest.)

Second, they supplement. Grain is the main way: just as grain is a staple crop for humans, so it is for dragons in Hesti. They use flour for a wide variety of purposes, including as a thickening agent and to make bread. Both dragons and humans eat a lot of bread. The dragons don't really like bread very much, but they eat a lot of it. They make bread more palatable by dipping it in soup/broth, putting lard on it, or by drowning it in olive oil.

Those living near the coast (which is most of the Hesti population) will also eat fish, which they consider inferior to land-based meat. Fishing is a pretty big industry. Things like shellfish, oysters, freshwater fish, etc. are generally ignored by dragons, though humans eat them.

Eggs are an important part of their diet. Poultry is great, of course, but they found that they could get a lot more out of a hen by keeping it alive (and collecting its eggs) than by immediately slaughtering it. Chicken coops are everywhere in Hesti, from large egg-harvesting businesses to the backyards of peasant families. If there's a way to prepare and serve an egg, it's been done in Hesti. Most recipes involve at least one egg. They are inescapable.

Fruits and vegetables are also a part of their diet, and goes as you would expect. They do also ferment their fruits: their favorite is fermented grapes. They love their wine, and they make plenty of it. Hesti's countryside is well-endowed with vineyards.

One thing Hesti dragons won't consume is dairy. Since they're not mammals, they're lactose intolerant. While the human population loves their milk, cheese, and cream, the dragons find it all off-putting.

#concorde #albu #continuity lore #my art #dragon art #food

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ashtrayfloors · 9 months

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It broods on the woodland edge, morbidly forested and bottle green, fermented in swamp, dung, skunk, and bridled by sorcery, potions, Bible school puppetry, ogres, fairies,

poorly rendered papier-mâché good and bad Samaritans. Kept awake by raw, honest terrors, eviction dreams, half-conscious fantasies of terrible mothers wielding

hatchets, but oddly free, like a free lunch is free, or a vacant lot, or a stinkweed bouquet.

—Diane Seuss, from “Penetralium” (The New Republic, May 2023)

#quotations #poetry #diane seuss #but oddly / free #like a free lunch is free #or a vacant lot #or a stinkweed / bouquet #the new republic

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resistantbees · 5 months

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#beginnersinbeekeeping #treatmentfreebeekeeping

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meyerbees · 7 months

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Effective Hive Beetle Traps: Safeguarding Your Beehive

Beekeeping is a rewarding and captivating hobby, but it comes with its set of challenges. One of these challenges is dealing with hive beetles, a nuisance that can wreak havoc on your precious bee colony. In this article, we'll explore the importance of using hive beetle traps to protect your hives and ensure the well-being of your bees.

The Hive Beetle Challenge:- Hive beetles, also known as small hive beetles (Aethina tumida), are invasive pests that can infiltrate bee colonies and cause significant damage. Native to sub-Saharan Africa, these beetles have spread to various parts of the world, including the United States. They thrive in warm and humid climates, making them a concern for beekeepers in many regions.

The Threat Posed by Hive Beetles

Hive beetles can pose several threats to your bee colony:

Laying Eggs in Hive: Adult hive beetles lay their eggs in beehives, usually in cracks and crevices of the hive bodies or frames. Once the eggs hatch, the beetle larvae can consume bee brood, pollen, honey, and even destroy comb.

Fermentation of Honey: Hive beetle larvae have a penchant for fermenting honey, turning it into a slimy mess that can lead to the fermentation of the entire hive.

Hive Disruption: The presence of hive beetles can disrupt the normal functioning of the colony, leading to stressed and weakened bees.

The Role of Hive Beetle Traps:- Hive beetle traps are a vital tool in your beekeeping arsenal to combat this pest. These traps are designed to capture adult hive beetles and prevent them from laying eggs in your hives. Here's how they work:

Luring Mechanism: Hive beetle traps use luring mechanisms to attract adult beetles. These mechanisms often mimic the scent of a beehive, making them enticing to the pests.

Containment: Once inside the trap, the beetles are contained and unable to escape. This prevents them from laying eggs and causing further harm.

Monitoring and Control: Hive beetle traps also serve as a monitoring tool. Beekeepers can check the traps regularly to assess the beetle population and take necessary action if the infestation is severe.

Benefits of Using Hive Beetle Traps

Protection for Your Bees: Hive beetle traps provide an added layer of protection for your bee colony, ensuring they are not subjected to the damage and stress caused by these invasive pests.

Prevent Hive Contamination: By capturing adult beetles, the traps help prevent the fermentation of honey and the destruction of comb, preserving the overall health of your hive.

Early Detection: Regularly monitoring your hive beetle traps allows for early detection of infestations. This proactive approach can help you take swift action to control the beetle population.

Where to Find Hive Beetle Traps:- Hive beetle traps are readily available from beekeeping supply stores and online retailers. You can explore a range of options designed to suit your specific needs and preferences. To find the right hive beetle trap for your beehives, visit this page to explore a variety of beekeeping treatments, including effective hive beetle traps.

Hive beetle traps are an essential component of your beekeeping toolkit. By using these traps, you can protect your bee colonies from the damaging effects of hive beetles and ensure that your bees thrive in a safe and healthy environment. Don't let these small pests jeopardize the well-being of your bees; invest in hive beetle traps to safeguard your hives and enjoy a successful beekeeping experience.

#Hive Beetle Trap

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apex-pest-control · 11 months

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Getting Rid Of Bees

Getting Rid Of Colonies And Killing Honey Bees

Numerous individuals enjoy having bees around the house, and having them around is also beneficial for the environment. On the other hand, swarms of wayward bees or honey bee colonies pose a risk.

Contact a specialist bee removal service if you need a bee colony or bumblebees removed from your property. The bees can be moved away from your property in a secure manner.

What Method Is Most Effective For Eliminating Honey Bee Colonies?

Regardless of the type of bee, such as Apis mellifera, Carpenter bees, European hornets, or Africanized honey bees, a swarm or hive has to be managed based on where it is and if it is establishing itself.

Once a colony has been formed, honey bee swarms are not a concern. The beehive colony must be exterminated if it chooses to establish itself within a house, though.

Elimination Of Colonies

Swarm clusters are a lot simpler to gather than honey bee colonies that are housed inside of structures. Just a few pounds of adult bees make up the beginning of a colony, yet those bees immediately begin constructing combs, collecting honey, and producing new queens.

A well-established colony may contain up to 100 lbs of honey, several pounds of bees, and wax combs all at once. It could be difficult to get rid of these nests. The first step is to determine the location and size of the combs.

Honey bee deaths may occur if chemicals used within buildings are branded for killing bees. Meanwhile, this removal technique frequently results in unforeseen repercussions.

Adult bees face the danger of emitting an unpleasant fragrance if they are stacked high and permitted to absorb moisture and deteriorate. Frequently, the liquid from the collapsing pile permeates the building, necessitating expensive repairs.

A honey bee colony removal in this situation may only lead to further issues. A neglected brood might also start to rot and smell. If honey is not handled, moisture, fermentation, and gas are created, which can lead to the capping on the honey cells breaking.

A horizontal obstruction, such as a window or door frame, a firebreak, a ceiling, or a floor, will stop the downward motion of honey once it has been attached to something.

Later, the honey oozes through the plasterboard, requiring extensive cleaning and pricey repairs. If bees are killed with insecticides, wax, honey, and dead bees must all be treated as hazardous waste.

To safeguard and maintain the bees, a lot of neighbourhood beekeepers employ gathering jars and baffles. The bees that leave the building may be persuaded to enter a hive that is built up next to the new entrance if the homeowner employs a one-way wire screen device and exerts a lot of patience and expertise.

Since honeybees are excellent pollinators, a beekeeper should be engaged rather than a pest control company to remove bees.

The difficulty of regulating bees increases with their population. Use cautious when seeking a removal professional.

If you are unable to locate a nearby beekeeper who can assist, get in touch with Apex Pest Control, a firm that specialises in pest control and has experience removing bees. Pest control professionals typically remove beehives after the bees have been slain. Make sure you have the skills and information necessary to manage the colony alone.

Taking Steps To Reduce The Chance Of Future Bee Invasion

Long after honey bee combs have been removed from a specific area, the aroma of beeswax is still present. Honey bees have a keen sense of smell, so even after the last nest has been abandoned, scouting honey bees will be drawn to the enticing aroma of an old nest.

Therefore, any openings in a building that a pencil may pass through and lead to large cavities should be shut off once bees have been eliminated.

Honey bees are able to chew their way out but not inside caulked constructions. Larger potential entryways can be blocked using screens with six or more meshes per inch.

Expandable foam can be used to fill big holes to prevent birds from nesting there. All sides of the building must be examined if the entrance is at a corner.

If it is more easy for them to do so, bees will relocate to a neighbouring unoccupied spot.

You need to be prepared for the effects if a bee eradication is planned. Is it less expensive to just kill the bees where they are rather than opening the hole, taking out the combs and bees, filling it with insulation, closing the entrances, and completing the task?

Although these stages are necessary to complete the job, they can get expensive.

If at all feasible, the contractor should open the hole while the beekeeper removes the bees, and then both should shut the hole. Picking a contractor who also maintains bees is good.

Is It Possible To Remove Honey Bees Without Harming Them?

Smoke

Smoking is probably the most effective strategy to keep honey bees away from your home. Honey bees frequently leave an area after spotting smoke because they believe a forest fire is nearby. Directly underneath the hive, burning cardboard and decayed wood will start a smokey fire. Avoid approaching the burning beehive. If they start to become irritated, it's safer to go back inside.

Peppermint

The strong scent of peppermint repels honey bees. Peppermint works well in places where you don't want bees in your home. When it is most practical, peppermint may be applied, and it works well to keep bees away.

Cinnamon

Honey bees avoid cinnamon because of its powerful scent. Cinnamon can be sprinkled over the area to deter bee swarms. If you want the results to last, you should do it every day for roughly a week. It effectively prevents bees from buzzing around your house, but it won't be perfect. This technique may be useful for people who don't mind bees buzzing around their property but don't want them on their front porch or doorstep.

Citronella

Most insects, including mosquitoes and bees, are drawn to citronella. Candles scented with citronella work to lure bees away from their nests. If you can persuade them to go, it won't be simple, but it won't hurt them either. Candles need to be burnt for a number of days in order to be effective. Pick a day that won't be too windy or rainy because bumble bees won't venture outside in unfavourable weather.

Garlic Spray

We are all aware of the strong fragrance of garlic and the sharp smell of honey bees. By combining water and crushed garlic cloves, you may make your own garlic spray. Make every effort to divert their attention away from your house or hive.

When Should You Contact A Honey Bee Removal Service?

There are DIY honey bee repulsion techniques available, but they are generally ineffective and need a lot of upkeep. A single bee sting can also cause serious allergic responses.

Contact a pest control agency right away if you discover a hive on your property or notice a shift in the bees' conduct towards you. The bees will swarm and attack if you attempt to remove the colony on your own.

Experts are able to find new breeding locations as well as discover existing beehives and properly dismantle them. Hives may develop into quite enormous, difficult-to-remove structures depending on their surroundings. If you disturb the solitary bees, a swarm of honey bees may be triggered.

Beehives must be completely destroyed since any remaining honey or wax might lure in new pests. Even though there may occasionally be a few bee deaths, honey bee eradication is a process best left to the experts.

You don't need to take action if the bees don't appear to be bothering you or if getting rid of them would be too expensive. Although the price may appear high, getting rid of the bees is definitely worthwhile. You and your family will feel safer in your home as a result of this.

Honey bees may appear innocuous, but they pose a serious threat to you and your property. When artificial light and vibrant colours are available, these bugs are more drawn to human homes in general.

Please get in touch with our staff if you need help determining if specialists have taken care of the bees around your property. In order to prevent any injuries, we will carefully remove any honeybees that have established themselves on your premises.

You should also be aware that we provide a cost-effective pest management service plan to ease the strain on your wallet. To learn more about our policies and services, call us at any time.

Do You Need Assistance Getting Rid Of Bees?

Call Apex Pest Control right now to get the bees removed.

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