#coconut honeycomb bread | Explore Tumblr Posts and Blogs

abookishdreamer · 1 year

Text

Character Intro: Méli (Kingdom of Ichor)

Nicknames- The Queen Bee by the people of Olympius

Age- 18 (immortal)

Location- Syros, Olympius

Personality- She's bubbly, positive, & caring- never judgemental. Much like her symbolic animal she's organized, efficient, diligent, sociable, and has a "hive" mindset- thinking more so about the community than just herself. She's currently single.

She has the standard abilities of a goddess. As the goddess of bees & honey, her other powers/abilities include mélikinesis (honey generation/manipulation), honey mimicry, palynokinesis (pollen manipulation), beeswax manipulation, being able to shapeshift into/communicate with all species of bees, also being able to communicate with ants, hornets, & wasps, and is able to adapt bee physiology into her physical form- protruding stingers from her third and fourth knuckle, being able to see ultraviolet light (her eyes turn black/compound looking while maintaining their size), can grow three extra sets of legs, being able to crawl on walls, and can manifest bee wings from her back).

Méli lives on her own at her gorgeous estate in the state of Syros. The outside may look like the typical beach style house, but inside, the roof is in the shape of a hexagonal pyramid. There's wide columns of light cedarwood with lots of windows bringing in natural sunlight. Most of the walls are painted with a honeycomb pattern in colors of gold, yellow, cream, & glittery black. The backyard seems to go on for miles filled with vibrant greenery, flowers, towering palm trees, and her apiary (also known as a bee farm). Even though she can manifest a pair of bee wings on her back to fly, she usually gets around in her cream yellow VW covertible (with Imperial Gold chrome spinners). She also owns a vacation cottage in the Hearthwood neighborhood of New Olympus.

Go-to drinks for her include the bee's knees cocktail, honey lime margaritas, honey bourbon sangrias, sparkling water, lemon-lime soda, champagne, & honey almond milk smoothies. Her usuals from The Roasted Bean is the large honey oatmilk latte and the pineapple lychee splash.

Méli's one of the few relatively "young" deities along with Horme (god of energy), Adranos (god of fire), Chelone (goddess of tortoises), Aergia (goddess of sloth, idleness, & laziness), and Tithonus (god of insect.

For breakfast she loves stopping by at The Bread Box to get an egg & cheese sandwich on a hero. At home she'll eat a stack of buttermilk vanilla pancakes (topped with butter & drizzled in honey), a smoothie bowl (made with coconut milk & topped with honey, chia seeds, sliced peaches, toasted almonds, and granola), or a big bowl of Earthly Harvest's Oats & Honey cereal (with almond milk).

In the pantheon Méli's good friends with Zephyrus (god of the west wind), Eleutheria (Lulu) (goddess of liberty), Iris (goddess of the rainbow), Adephagia (goddess of gluttony), Eos (Titaness of dawn), Hemera (goddess of the day), Chloris (goddess of flowers), Thallo (goddess of spring & new growth), Antheia (goddess of swamps, vegetation, & floral wreaths), Carpo (goddess of autumn & fruits), Hermes, Auxo (goddess of summer, vegetation, & plants), Notus (god of the south wind), Pandaisia (goddess of banquets), Apollo (god of the sun, music, poetry, healing, medicine, archery, plague, light, & knowledge), The Hesperides, Panacea (goddess of univeral remedy), Urso (god of bears), Terpischore (muse of dance), and Aoide (goddess of voice & song). Méli secretly has a crush on Matton (god of meals). She greatly admires Gaia (goddess of the earth); who was her mentor, Demeter (goddess of the harvest & agriculture), Hestia (goddess of the hearth), Livádi (goddess of meadows), Eunostos (goddess of the flour mill), Promylaia, and Karme (demi-goddess of the harvest).

She's gone to Eleusis a few times to partake in the Cornucopia festival.

She loves snacking on raw honeycomb and honey barbeque cheese puffs!

Méli is confident in her plus size figure! Her latest Fatestagram post was a photo of her and Eos at a beach in Rhodes. She was wearing a stringy neon yellow Swimsilk bathing suit with a white gold jeweled waist chain. It got almost 10,000 likes!

Her main business & source of income is The Gold Pot (which includes an official website and store location in her home state) where various specialized creamed honey as well as raw honey are sold. Méli's personal faves are the cinnamon honey & the organic matcha honey. There are plans for future store locations in Achaea, Santorini, as well as a makeshift store in the Mall of Olympius. For other work/income Méli models for White Lily Gallery (has her own name plate necklace), Sunshine Radiance (loves using the vitamin c brightening cleanser), Glory's Crown (loves the honey hydrating hair oil), Glimmer Victory (the goddess Nike's jewelry brand), FATshionista, and Treis Epochés. She has recently partnered up with the goddess Philyra (and her cosmetics brand Olmorfia) to release a themed make-up palette called Honeylicious.

She employs dozens of meliads (ash tree nymphs).

One of her favorite sweet treats is the honey-salted caramel ice cream. Méli also likes Hestia's signature honey cake, Hesperis' apple pie, and The Frozen Spoon's graham ice cream sandwiches (made with vanilla ice cream with added in butterscotch chips!) She also likes to stop by at Skóni Parádeisos for the honey-butter biscuits & airy beignets!

She's often vocal about the slight decrease in the overall honeybee population in the country- often due to intensive agriculture, harmful pesticide use, & biodiversity loss.

Méli likes using the Luxuria shimmering body oil in "Ambrosia Honey."

One of her favorite gifts was a series of engraved gold bangles from Eos.

Her favorite personal gift that she got herself is the jeweled beehive clutch from Diamond Ave., costing almost 6,000 drachmas!

In her free time she enjoys beekeeping, gardening, sunbathing, cloud surfing, going to the beach, tennis, listening to music, bike riding, drawing, painting, watching TV, and yoga.

She loves stopping at The Hearthside Diner for an order of the glorious lemon-honey glazed fried chicken. Méli also likes the 10 pc honey barbeque chicken tenders with olympian sized fries from Olympic Chef. Other favorite foods include sweet & sour chicken, egg rolls, moussaka, fried brown rice, sweet buttered corn, vegetable lo mein, and corn dogs (with honey mustard dipping sauce).

"Words are like bees. Some are sweet as honey while others can leave a sting."

#my oc #original character #my original oc #oc character #my character #my oc character #oc intro #character intro #oc introduction #character introduction #modern greek gods #modern greek mythology #greek myth retellings #greek goddess #greek goddesses

12 notes · View notes

postwarlevi · 1 year

Note

You and Jean are bee keepers!

How does it go? Do you sell just honey, or do you make things with it and sell? What's your shop looking like?

Beekeeping?! Ohhhhh, I got a lot to learn on that!

Also I know I told you but I went doing research so that's why it took me a minute to get to this haha! Thaaaank you! OMG I had fun with this!

But it makes sense (I think) cause we have some new fruit trees and bushes that would love bees help and vice versa, and a small sunflower and lavender garden. And if I've learned one thing from going to the market, it's bees love sunflowers!

So, Jean and I read up on it and decide we can do it! Get our supplies and set up 6 hives to start with (we read as a hobby 20 is manageable for 2 people but we're just getting started!) and contact another local keeper to get some bees!

We let them be at first and in no time at all they're showing up around the garden. There's a huge space for them to go so usually don't see more than a couple at a time in one spot.

I'm kind of afraid at first even with the gear on so kind of watch Jean from afar fumble his way through checking on all the bees and have a mini panic attack when he asks for my help. Yes Jean, I knew what we were getting into, but no, I didn't now what we were getting into!!

But we do it! From what we learned we only check on them every week or so and don't take honey too early, so instead focus on keeping everything in order and if there's overcrowding start more hives. We get up to 10!

I get less afraid over time and with more practice we both feel comfortable and I love how the bees are affecting our garden! Not to say I haven't gotten stung once or twice. My fault, I'm sure. Thankfully neither of us are allergic!

Eventually it is time! These really are busy bees and we learn how to harvest from the hive and are not too efficient at first and only get through half in a day before it gets too late, and finish the next day. Though it's safe to eat the honey right from the honeycomb we learn to filter it and separate the honey from the comb and save it for wax!

We start looking into all sorts of things to do. Honey is the obvious and we think about our garden and how much it's thriving and figure out how to make lavender infused honey! With the beeswax we learn to make lip balms and hand salve!

We save some things for ourselves and pay to get a small tent open at our local market and call friends we know to come down and we are sold out by mid day!!

We have filtered honey, honey lip balms and hand salves, all with or without lavender.

We are totally over the moon and would like to continue. We both decide a little more hard work will pay off and double our hives. We are careful not to bother them though so only commit to once a month at the market, and by month three need a bigger stall.

New products are raw honey, honey and beeswax soap, with or without lavender, lavender candles, and this yummy sunflower seed and honey wheat bread. People call ahead to request it, and thankfully it doesn't use much honey and we have LOTS of sunflower seeds! Our lip balm is also a big seller.

Sometimes we have to switch out what products we have and start a website with when we'll be at the market and what we're selling that week. We let people order ahead to be prepared with how much to bring. The candles get requested for birthdays and people as if we do gift baskets. Those could be on the way!

And we're looking to expand even more! First with the types of honey we have with a citrus, either orange blossom or lemon, and also blackberry. Then small bottles of lavender essential oil, and bottles of sunflower oil. We're also looking into a honey and coconut oil face wash and a natural deodorant.

Everything in our garden is for the bees, and it's because of them, that we are so successful. Our garden is growing with more space and the new fruit trees/bushes. We still have our regular jobs but this is making us a pretty penny to put aside :)

#jeliza #self ship #beekeeping #please i tried #if i got anything wrong i'm sorry #and it's just for fun #this seems so amazing!#I want a stall at a market with Jean now!

12 notes · View notes

batrogers · 2 months

Note

Silly question time - in a modern au, what would be Chief's favourite fizzy drink? (Feel free to include thoughts for more if you come up with them)

For them all, fizzy drinks and a bonus inclusion of some favourite snacks I've done elsewhere:

Skyloft = Cream sodas and baked goods. He loves to bake, muffins and cupcakes and the type. He's actually quite good at it.

Minish = Sprite, but he leaves it out until it's flat. Will shove a spoonful of honey in his mouth. Or a handful of honeycomb. He does not give one damn about bees.

Kokiri = Champagne (This is entirely Gan's fault.) HIs favourite treat is fresh fruit of any kind. Does not like mixed flavours, although he'll tolerate it.

Outset = Jarritos or Fanta, any kind, but especially coconut or pineapple or things. Not super into intense sweet flavours. He likes coconut raw, and similarly. He's pretty easy to please.

Chief = Ginger Ale or some kind of seltzer water. Snack of choice is a weapons-grade fruitcake, or pumpernickle bread. Do not let him cook.

Ordon = I am informed a good Southern Boy would dink Pepsi. I do not, so I cannot comment. He also is capable of homemade baklava. Fear him.

Four = Coca-Cola boy, because saying he's a Coke fiend is hilarious. He also likes extremely sweet things, although Blue probably wants whiskey.

Prince = Refined enough taste he'd also say champagne, although probably he's likely to drink la Croix because he hates himself. I think he'd also like hard candies, and he might propose to Ordon over baklava.

Rabbit = Dr. Pepper, to complete the holy trinity of bitching about the "best" drink. He likes sweet breads, like banana bread, pumpkin bread, carrot cake, etc. Yes, he will laugh about the carrot cake joke.

Smith = Moonshine Root beer. He might own a Sodastream also, and use it on everything, ever. Likes tarts and other pastries, and may demand Ordon teach him to make baklava.

Far = The guy who pours a little of everything into his cup at the drink machine. Yeah. He'll drink anything. Please do not invite him to a frat party. He also will eat anything, and if he's digging in a honeycomb just. Don't. Don't ask which bit he grabbed. Don't.

Hateno = Would sip Far's drink, compliment him on it, then get annoyed it's not replicable and figure out how. Likes candied fruits, since he can take them with him. Also keeps freeze dried durian around, to his lover's immense dismay. Seriously, DON'T ask him for a snack.

Several of them also *definitely* have eaten bugs but that's another list. Thanks for asking! This was funny.

#Can you tell I don't really like soda #Prince also might be the type who opens a carbonated drink #and deliberately leaves it on the counter to go flat #so yeah #boy has texture issues #he Smith and Chief had a nightmare sharing food #That Broken Promise #TBP Gang #cw food #food talk #food headcanons #alcohol mention

9 notes · View notes

demonictreegremlin · 10 months

Text

Compiled Scents

Mustard

Peppermint

Whiskey

Dark Chocolate

Root Beer

Squid Ink Pasta

Wheat

Coffee

Custard

Popcorn

Meatballs

Chocolate Fudge

Chocolate Cake

Barbecue Sauce

Pepper

Carrots

Fresh Fish

Coca-Cola

Tequila

Wine

Bacon

Caviar

Oysters

Chicken Broth

Protein Powder

Ginger

Tea

Vodka

Calamari

Dog Food

Maple Syrup

Licorice

Coconut

Eggnog

Olives

Mud

Wet Forest Floor

Flowing River

Cedarwood

Rusted Iron

Wet Fur

Amber

Forest

Roses

Fresh Blood

Leather

Coal

Mahogany

Cactus

Driftwood

Bones

Salt

Ash

Flint

Shedded Fur

Graphite

Lava

Cattails

Hay

Tar

Obsidian

Charcoal

Gasoline

Vinyl

Engine Exhaust

Satin

Gunpowder

Wet Cement

Velvet

Hot Iron

Frayed Wires

Change

Corks

Cigarettes

Mochi

Pumpkin

Rice

Sushi

Cantaloupe

Gingerbread

Honey

Toffee

Cheese

Gingersnaps

Flour

Filtered Water

Champagne

Molasses

Butter

Tap Water

Breads

Macadamia Nuts

Almonds

Brown Sugar

Rotting Fish

Tuna

Sake

Grapes

Figs

Yogurt

Milk

Hazelnuts

Chestnuts

Banana

Macaroni and Cheese

Peanut Butter

Silver

Earth

Oil

Aluminum

Copper

Clay

Aloe Vera

Fresh Rain

Lilies

Ice

Sand

Glue

Melted Wax

Ironed Laundry

Shoe Shiner

Spray Paint

Rubber

Soap

Wet Plaster

Sparks

Cotton

Instant Film Accord

Fresh Laundry

Burnt Sugar

Lemons

Pina Colada

Bubblegum

Melted Marshmallows

Crème Brûlée

White Chocolate

Sugar

Cinnamon

Whipped Cream

Pineapple

Shortbread Cookies

Maraschino Cherry

Cotton Candy

Lollipops

Papaya

Apricots

Margarita

Peaches

Mint

Candied Orange

Cranberry

Caramel

Raspberry Jam

Key Lime Pie

Frosting

Candied Apple

Meringues

Coconut Pie

Macroons

Sugar Crystals

Honeycomb

Cherry Blossoms

Tulips

Daises

Lavender

Pulveroboletus Ravenelli (a type of sweet-smelling mushroom)

Lip Gloss

Sandalwood

Maple

Citrus of any kind (lemon, orange, grapefruit, lime, etc)

Berries of any kind (strawberries, blackberries, raspberries, blueberries, etc)

Rosemary

Sugar-clove

Moss

Pine

Chocolate

Lemongrass

Cloves

Pomegranate

Cypress

Sage

Teakwood

Pecan

Cherry

Rose water

Firewood

Myrrh

Mocha

Machine oil

Red velvet

Cupcakes/cakes

Pancakes/waffles

Iron

Shampoos/deodorants

burnt anything

Smoke

Pine Trees

Fireplace

Aftershave

Old Spice

Burning Wood

Apple Pie

New Car Smell

BBQ

Matches

Fresh Money

Patchouli

Seawater

Seaweed

Pears

Pesto

Sautéed Onions

Funnel Cake

Fresh Cut Grass

Ink

Snap Fire Crackers

Wet Dog

Rancid Meat

Blood

Sweaty Feet

Bamboo

Shortbread

Macaroons

Sharpies

Baby Powder

Butterscotch

Mangos

Sautéed Garlic

Marigolds

Lilacs

Vanilla

Soda

Vinegar

Chocolate Covered

Jasmine

Spearmint

Old Books

Honeysuckle

Eucalyptus

Marijuana

Cinnamon Bun

Apples

Sea Breeze

Magnolia Trees

Thunderstorms

Cherries

S’mores

Cookies Fresh from the Oven

Sky After it Rains

Smell of Baskin Robins

Burnt Rubber

Rotten Eggs

Bleach

Nail Polish Remover

Fresh clean laundry

Wood

Paper (old or new)

Sugarcane

Straw

Rosin

Cocoa

Dough

Oats

Herbs

spices‐ anise, clove, nutmeg, savory paprika cardamom

Root vegetables

#a/b/o scents

1 note · View note

newcurrent · 10 months

Text

Favourite bakery story counter displays

Best cakes

Loretta’s oven: classic heart cake (2)

Garden grove stove: spring cake (5)

Wisteria stove: bougainvillea cake (2)

Ye old oven: fairy cake (7)

Pampered oven: honey lavender perfection (5)

Best drinks

Pastel dispenser: charming cocoa (10)

Tea shop brewer: green tea (7), London fog (2)

Garden fountain: limeade (1)

Spring kettle: spring tea (4)

Floral cider machine: violet cider (7)

Best misc

Autumn oven: blueberry lavender pie (1)

Ivy grown stove: impressionist macaron (2)

Honeycomb oven: buzz pops (9)

Tea shop oven: earl grey tart (5)

Love letter oven: cupcake bouquet (5)

Rose oven: cherub cookies (8)

The rest (top favourites) (oven/recipe locked)

Basic oven: daisy cake (6), pie cake (4), yule log (6)

Basic drink mixer: chocolate milkshake (8), egg nog (8), heart coffee (4), lemonade (6), red juice (5), strawberry smoothie (2), sweet tea (0.5)

Loretta’s oven: unicorn cake (2), pastel gingerbread house (2), cassata Siciliana (2), classic heart cake (2), blossoming flower cake (2), galaxy mirror cake (2), cow cake (2), teapot cake (2), pastel tier cake (2)

Autumn drink machine: switchel (7)

Autumn oven: blueberry lavender pie (1)

Amethyst oven: amethyst forever (8), amethyst petals (4), amethyst promise (2)

Bakesgiving oven: cranberry walnut brie (3)

Blue bun oven: plum bungeoppang (1)

Blues oven: king cocoa (10)

Breakfast oven: sheet pan breakfast (5)

Bubble tea maker: milk bubble tea (1)

Candy cane maker: snowball cookies (1)

Coffee machine: chocolate art coffee (4), spice art coffee (6)

Confetti oven: birthday surprise (2)

Cottage stove: framboisier cake (7)

Cute camp oven: campe waffle cake (3)

Deep sea oven: grape berrier reef (3)

Dim sum station: baozi (3), bo lay tea (7), guk fa tea (5)

Fall fountain: apple fizz (4), cranberry fizz (2)

Floral fountain: hibiscus iced tea (4), lavender lemonade (6), rose petal soda (3)

Flower bloom oven: blooming cake (5)

Frappe fountain: strawberry frappe (2)

French coffee press: cat latte (10)

French cookie oven: lemon madeleines (5)

Frosty freezer: frozen lemonade (6)

Frozen drink machine: strawberry splash (3), lemon berry smoothie (1), pineapple berry smoothie (3), strawberry matcha smoothie (8), galaxy grape shake (8)

Fruit juicer: orange juice (2), coconut drink (3), dragonfruit drink (1), pineapple drink (8)

Garden fountain: blackberry lemonade (4), limeade (1), pink lemonade (2), elderflower rosewater (3), marigold lemonade (1), pansy refresher (8)

Garden grove stove: petal cake (6), spring branches cake (8), spring cake (5)

Gourmet soda machine: blueberry soda (2), honey lime soda (4), watermelon soda (8)

Grapefruit cooker: grapefruit pie (2), raspberry hive tart (1), coconut key lime pie (3)

Griddle: pancake smile (2)

Hay bale fountain: autumn americano (5), harvest hot cocoa (6), thankful tea (4)

Honeycomb oven: buzz pops (9), hive cakes (3)

Ice cream maker: banana split sundae (8), strawberry scoop (16), vanilla scoop (44), pumpkin ice cream (1)

Import ice creamery: dondurma (4), egg waffle ice cream (6)

Iron oven: huckleberry pie (5)

Ivy grown stove: impressionist macaron (2), spring tart (7)

Jam maker: apple butter and bread (7)

Kettle oven: tea sandwiches (3)

Love letter oven: cupcake bouquet (5), love letter cupcakes (1)

Loven: time for love cake (5)

Mardi gras oven: flamingo cake pops (3)

Moon festival fountain: jade tea (5), Yunnan coffee (4)

Motherly oven: candied flowers (1)

New dawn dispenser: sunrise smoothie (2)

New dawn oven: apritart (2)

Northeastern dispencer: turning leaf tea (7)

Nursery rhyme oven: well water (2)

Orchid swirler: jungle tea (10)

Pampered oven: honey lavender perfection (5)

Pansy oven: pansy shortbread (2)

Pastel dispenser: charming cocoa (10), pastelicious drink (7)

Pastel oven: unicake (5)

Peachy mixers: chai peach latte (10), nectarade (7), peachie smoothie (2)

Petal oven: flower cake (4), rosy angel food (8)

Petal pastry oven: lemonlove cream cake (3), petalcup cake (2)

Prismatic oven: frozen prism (2), refractive jelly (4)

Puebla drink maker: agua fresca (16), chocolate Mexicano (4)

Pumpkin patch dispenser: iced patch cooler (7)

Pumpkin patch oven: pumpkin crisp (5)

Pumpkin producer: pumpkin sorbet (8), pumpkin hot chocolate (8)

Reds oven: aces cake (2)

Resolute drinks: carrot shake (6), morning shake (5), sinless sweet (7)

Roller malt shaker: chocolate malt (1), strawberry malt (3)

Rollercoaster soda fountain: the climb (5), the drop (7), zero G (10)

Roman hearth: honeycomb cake (4)

Rose gold stove: rose gold cupcakes (4), rose gold slush (8)

Rose oven: cherub cookies (8), decorated heart cookies (3), heart tart cookies (1)

Rosey reservoir: bloomcakes (10), spring cocoa (2)

Sicilian oven: panna cotta tart (5)

Space stove: space cupcakes (2)

Special petal stove: special sugar flower (7)

Spring kettle: butterfly pea tea (8), passion fruit tea (3)

Succulent fountain: pitaya punch (8)

Sugar heart stove: ras-heart tart (2)

Summer icebox: berry mousse pie (1)

Sunrise potting platform: fresh candy apples (2)

Sunset seeding station: cherry blossoms (7), tulip poppers (10)

Sweet dream stove: night sky cake (2)

Sweet drink mixer: heart punch (4), love magic bubble tea (6)

Swiss oven: Swiss cake roll (6) NOT BUILT

Tea infuser: hojicha (6)

Tea shop brewer: cool mint tea (10), green tea (7), London fog (2)

Tea shop oven: earl grey tart (5)

Teddy oven: teddy cake (3)

Tropic oven: festive guava cake (5)

Tropical oven: guava chiffon (7), Hawaiian sunset cake (10)

Valentine drink machine: strawberry lemonade (7)

Vintage mixer: chai latte (2), macchiato (3)

Water infuser: citrus water (10), cucumber lime water (7), strawberry water (5)

Wisteria stove: bougainvillea cake (2), butterfly daisy cake (10), wisteria cake (7)

Woodland oven: woodland cake (4)

Ye olde oven: castle cake (10), fairy cake (7)

Ye olde stove: scotch eggs (2)

Favourite festive bakery story counter displays

Cursed oven: hallowedding cake (5)

Dublin dessert oven: Irish mince pie (8)

Experiment oven: Frankenstein cookie (2)

Haunted drink machine: midnight milkshake (8), slime slushie (2)

Headstone oven: ghost cupcakes (9), nightmare cake (1)

Holiday drink mixer: reindeer cranberry fizz (1)

Holiday night oven: Danish butter cookies (2)

Honey maker: honey sun tea (10)

Marzipan oven: marzipan (2)

Monster oven: gothic cake (10), silhouette cake (2)

Moon festival oven: moon cake (4)

My cupcake oven: loves me (1), loves me not (2)

North polar oven: polar bear pops (7), Santa strawberries (5)

Ominous oven: wicked cupcake (2)

Packaged stove: swirlcane cookie (2)

Parfait potion stand: haunted parfait (9)

Pastel holiday fountain: gingerbread man cocoa (5), snowflake cocoa (2), snowman cocoa (3)

Powdered stove: jam cookies (4), powdered snow balls (3), snowy gingersnaps (4)

Pumpkin stove: cauldron cakes (4)

Pumpkistove: pie o lantern (7)

Red gift stove: candy cane cupcake (4), gingerbread house (1)

Red shop oven: peppermint stick cake (5)

Santa’s oven: reindeer cake (6), Christmas tree cookie stack (8)

Santa’s shop fountain: gingerbread eggnog (4)

Santa’s shop oven: Christmas cake (6), North Pole cupcakes (4), Santa hat brownies (2)

Shamrock oven: pot o gold cake (6)

Silver studded stove: evergreen cakes (7)

Snowman fountain: holly hot cocoa (6)

Snowman stove: snowman sandies (3)

Spectral oven: jack o cupcake (6), spectral cupcake (12)

Spooky oven: fright bites (2)

Spooky stove: candy corn cooler (10)

Stainless steel oven: snowman cupcakes (1), bowtie cake (8), holly bites (3) NOT BUILT

Too pink oven: broken heart cake (1), cascade heart cake (3), ombre heart cake (8)

Topsy oven: twisty pop (3)

Tricky butler: candy corn (3), chocolate cache (2)

Turvey stove: delightfully dark cake (2)

Vocal range: caroling cake pops (6), mistletoe muffins (4)

Wicked oven: candy cackle (2)

Winter frost fountain: red velvet cocoa (6)

Winter frost oven: winter branch cake (8), winter frost cake (6), winter holly cake (4)

Winter oven: winter cupcake (4)

Winter wedding oven: winter macaroons (6), winter wedding cake (10)

Winter wonder oven: layered eggnog cake (1), layered penguin cake (8), layered winter cake (3)

Winterful drink maker: peppermint hot chocolate (2), winter cacao (10)

Witches cauldron: cauldron cupcakes (16), witch hat cookies (21), familiar float (8), witchy pudding (3), bat velvet cake (1), eyeball cookies (1)

Witchy oven: candy corn ghosts (2), witch cookie (5) NOT COMPLETE

#bakery story #my post #my bakery #games

0 notes

lacuna-lunax · 11 months

Text

29/05/23

Hm when you’re legit waiting to be taken into theatre for minor surgery and your only concern is finding ways to stick to your… routines, something’s up - even I can’t disagree with that.

Monday-Tuesday (Hospital Stay…) - 850:

Hot chocolate ~ 100

Orange Jelly ~ 80

Coffee, white one sugar ~ 40

Jam on toast (white bread, butter, jam) x 2 slices ~ 380

Orange Juice from Concentrate ~ 20

Strawberries and Cream Frappé ~ 230

Tuesday (1500):

Coffee

Grenade Carb Killa Chocolate Chip Salted Caramel

Monster Energy Ultra Fiesta Mango

Fridge Raiders Meat-Free Slow Roasted Tasty Bites

Very Cherry Bakewell Yoghurt

Really Rich Red Velvet Brownie

Maxi Nutrition Premium Salted Caramel Flavour Protein Bar

Fabulous Freefrom Factory Chocovered & Candee Coated Peanuts

Wednesday: (1500)

Coffee

Grenade Carb Killa Chocolate Chip Chip Cookie Dough

Monster Energy Ultra

Fridge Raiders Meat-Free Smoky BBQ Tasty Bites

Wow White Chocolate Yoghurt

Fully Loaded Miso White Chocolate and Fudge Cookie

FULFIL Chocolate Peanut & Caramel Vitamin & Protein Bar

Fabulous Freefrom Factory Chocovered & Candee Coated Peanuts

Thursday (1500):

Coffee

Grenade Carb Killa White Chocolate Salted Peanut

Monster Energy Ultra

Fridge Raiders Meat-Free Slow Roasted Tasty Bites

Blueberry Yoghurt

Mallow & Marsh Vanilla Marshmallow Bar

Pro Fit Chocolate Fudge Brownie Protein Bar

Cadbury Crunchie Rocks

Friday (1500):

Coffee

Grenade Carb Killa Fudged Up

Monster Energy Ultra Gold

Fridge Raiders Meat-Free Slow Roasted Tasty Bites

So Sticky Toffee Yoghurt

Yorkie Honeycomb Milk Chocolate Bar

Maxi Nutrition Premium Raspberry Coconut Flavour Protein Bar

M&M’s Salted Caramel

0 notes

allwaysfull · 1 year

Photo

Pulp | Abra Berens

Table of Contents

Breads

focaccia

milk bread

pumpernickel

Batters

brown butter custard batter

clafoutis batter

cobbler batter

crepe batter

dutch baby batter

muffin batter

Crackers

pat’s crackers

graham crackers

oatcakes

Crusts

hazelnut crust

pretzel crust

Doughs

choux/cream puff dough

cream scone dough

cream cheese dough

phyllo dough

biscuit dough

pie dough

puff pastry dough

Cakes

almond orange cake

angel food cake

basque cake

cornbread cake

ginger honey cake

maple pudding cake

upside-down cake

almond brutti ma buoni

ginger thins

pecan sandies

pie dough cookies

puff pastry tortas de aceite

Crunchy Stuff and Toppings

candied fennel seeds

candid nuts

crumble topping

honeycomb brittle

salty sugar sprinkle (sss)

salty nuts

Creamy Stuff (though not always made w/dairy)

crème brûlée

custard

fool

panna cotta

pastry cream

ricotta

sabayon (french), zabaione (italian), sabajón (spanish)

salted carmel sauce

sour cream

syllabub

whipped cream

Curds

lemon curd

tart fruit curd

Frozen Stuff

ice cream base

sorbet

lime sorbet

buttermilk sherbet

fruit sherbet

Meringue

Pie Filling

Puddings

butterscotch pudding

chocolate pudding

rice pudding

tapioca pudding

Syrups

simple syrup ratios

brandy syrup

citrus syrup

marigold syrup

Pickle Liquids

basic fruit pickle brine

traditional pickle brine

Apples

apple salad (savory/raw)

peanut butter apple stacks (sweet/raw)

aa++ salad (savory/roasted)

apple butterscotch pudding w/candied nuts (sweet/roasted)

roast chicken w/rosemary poached apples (savory/poached)

chilled poached apples and almond cookies (sweet/poached)

snow melt stew (savory/stewed)

apple crepe cake w/sherry custard (sweet/stewed)

one-pan sunday roast (savory/baked)

apples in pajamas (sweet/baked)

preserved (p.148-9)

Apricots

shattering cheese and apricot salad (savory/raw)

apricots, rosemary sabayon and almond brutti ma buoni (sweet/raw)

grilled chicken w/apricots, red onion and basil (savory/grilled)

brittle-topped grilled apricots (sweet/grilled)

leg of lamb w/apricot bulgar, fresh herbs and toum (savory/roasted)

torrijas caramelizadas w/apricots (sweet/roasted)

ginger-poached apricots over salmon,choi and chili oil (savory/poached)

rosé-poached apricots and earl grey semifreddo (sweet/poached)

apricot grilled cheese sandwich (savory/baked)

burnt apricot tarts (sweet/baked)

preserved (p.174-5)

Blueberries

salad of oat groats, blueberries, chicories and buttermilk (savory/raw)

blueberry puffies (sweet/raw)

roast chicken over blueberries, cornbread and lemon (savory/baked)

blueberry spelt muffins (sweet/baked)

venison (or lamb) w/parsnips and blueberry sauce (savory/roasted)

blueberries and griddled cake (sweet/roasted)

preserved (p.189)

Cherries

brined cherries and salty snacks (savory/raw)

chocolate pudding w.coffee-soaked black cherries (sweet/raw)

cherry baked brie w/seedy crackers (savory/baked)

cherry pie (sweet/baked)

buttermilk pork tenderloin and grilled cherry salad (savory/grilled/roasted)

tart cherry syllabub/smashed almond brutti ma buoni (sweet/grilled/roast)

preserved (p.208-9)

Drupelet Berries: Raspberries, Blackberries and Mulberries

roasted carrots w/raspberries, beet cream, chili oil, cacao nibs (savory/r)

lemon soufflé w/blackberries and olive oil (sweet/raw)

chicken liver mousse, roasted raspberries and oatcakes (savory/roasted)

coconut tapioca pudding w/roasted mulberries and lime (sweet/roasted)

baked ricotta w/black pepper raspberries and a big salad (savory/baked)

raspberry surprise crème brûlée (sweet/baked)

preserved (p.1226-7)

Grapes

butter lettuce, grape, fennel, walnut and buttermilk salad (savory/raw)

grape salad over lime sorbet (sweet/raw)

pan-roasted parsnips w/grape sauce and pecans (savory/roasted)

rice pudding w/sherry roasted grapes (sweet/roasted)

ham and butter sandwiches (savory/baked)

grape custard pie (sweet/baked)

preserved (p.246-7)

Ground Cherries (a.k.a. Cape Gooseberries)

red cabbage salad w/ground cherries, cilantro, pepitas, lime (savory/raw)

ground cherry floats (sweet/raw)

cashew cauliflower w/ground cherry glaze and toum (savory/roasted)

basque cheesecake w/roasted ground cherries, rosemary (sweet/roasted)

super grilled cheese sandwiches, ground cherry chutney (savory/stewed)

biscuits w/ground cherry butter (sweet/stewed)

preserved (p.262-3)

Melons

melon, cucumber, chickpea salad (savory/raw)

cantaloupe sundaes w/black pepper and olive oil (sweet/raw)

grilled melon w/tahini, chili oil and sesame seeds (savory/grilled)

grilled melon w/grape sherbet and candied fennel seeds (sweet/grilled)

preserved (p.276-7)

Nectarines and Peaches

spicy, sweet, salty summer salad (savory/raw)

peaches and cream w/ginger thins (sweet/raw)

grilled peach and ricotta toasts (savory/grilled)

cream scones w/grilled nectarine, goat cheese sandwiches (sweet/grilled)

coconut milk shrimp w/jalapeño-peach cornbread (savory/baked)

peach-berry cobbler w/whipped sour cream (sweet/baked)

preserved (p.298-9)

Pears

chicory salad w/shaved pears, walnuts and pecorino (savory/raw)

sliced pears w/salted caramel and crumbles (sweet/raw)

red wine-poached pears w/goat cheese sabayon, pumpernickel and pine nuts (savory/poached

chilled poached pears and pecan sandies (sweet/poached)

pear, bacon and onion tart (savory/baked)

ginger honey cake w/pears and whipped sour cream (sweet/baked)

preserved (p.319)

Plums

buckwheat salad w/plums, cauliflower, mustard dressing and arugula (savory/raw)

maple pudding cake topped with sugared plums (sweet/raw)

stewed plums atop oatcakes w/ricotta (sweet/stewed)

plums for breakfast: stewed plums over rice porridge and pine nuts (sweet/stewed)

ginger-plum-glazed ribs w/rye spaetzle and greens (savory/roasted)

blintzes w/roasted plums and hazelnuts (sweet/roasted)

plum cream-baked pork shoulder w/turnip mash (savory/baked)

rum-plum clafoutis (sweet/baked)

preserved (p.342-3)

Quince

midwinter pork bake (savory/baked)

crumble-topped quince (sweet/baked)

quince and lamb tangine (savory/stewed)

cream-stewed quince w/oatcakes (sweet/stewed)

sunday at the pub (savory/poached)

oeufs à la coing (sweet/poached)

preserved (p.366-7)

Rhubarb

poached salmon w/rhubarb salad and pine nut relish (savory/raw)

parsnip panna cotta w/rhubarb, orange and olive oil relish (sweet/raw)

pork chops w/rye spaetzle, white wine-poached rhubarb and spinach (savory/poached)

rhubarb cream puffs (sweet/poached)

rhubarb one-pan chicken w/kale and poppy seed salad (savory/baked)

rhubarb upside-down cake w/whipped cream, salty nuts (sweet/baked)

preserved (p.384-5)

Strawberries

beet carpaccio w/strawberries, flowers, candied fennel seed (savory/raw)

strawberry sundaes: vanilla ice cream, pulsed strawberries, meringue (sweet/raw)

lamb chops w/buck wheat, black pepper strawberries (savory/roasted)

dutch baby w/sherry vinegar strawberries (sweet/roasted)

preserved (p.402-3)

Tart Round Fruits: Cranberries, Currants, Gooseberries, Lingonberries and Autumn Olive

roasted carrots w/lentils, spinach, cranberry relish (savory/raw)

eton mess (sweet/raw)

squash claws w/stewed currants (savory/stewed)

gooseberry fool w/tortas de aceite (sweet/stewed)

winter casserole (savory/baked)

january cake (sweet/baked)

preserved (p.424-5)

#pulp #abra berens #fruit #TOC

0 notes

lucyl208 · 1 year

Text

1. Tim Tams

The Tim Tam is known affectionately as Australia’s favorite cookie— and for good reason! These delicious biscuits (or cookies, to non-Australians) are made by sandwiching a generous portion of sweet chocolate cream between two chocolate biscuits and then dipping the sandwich in a coating of chocolate. Tim Tams come in a variety of flavors like Double Chocolate and Mint Chocolate, so you’re sure to find some to suit your fancy. Fun Fact: Tim Tams are so popular that they have their own holiday! February 16th is known as the Australian Tim Tam day.

2. Meat Pies

There’s nothing more Australian than a classic meat pie. These delicious, hand-held Aussie snacks are traditionally made with ground beef, gravy, and onions baked into a flaky pie crust. There are a ton of delicious varieties, however, so the sky is really the limit when it comes to Aussie meat pie flavors.

3. Cheezels

Practically every Aussie kid grew up eating these snacks at birthday parties. If you give an Aussie friend a bag of Cheezels you’ll immediately send them on a trip down memory lane! This snack is made of corn, covered in orange cheese powder, and is shaped in a thick ring.

4. Fairy Bread

Another childhood favorite for many Aussies is Fairy Bread. This delicious treat is made by spreading butter or margarine on untoasted white bread, and then topping it all with colorful sprinkles (called hundreds and thousands by Aussies).

5. Lamingtons

Lamingtons are a classic Australian sponge caked dipped in a layer of dark chocolate sauce and then sprinkled with shaved coconut. These cakes are incredibly delicious, and the sponge cake is so light (much lighter than normal sponge cake) that it seems to almost melt in your mouth!

6. Vegemite

A bit of a controversial Aussie staple, Vegemite is a super salty, yeast-based spread that’s dark brown in color. Most fans of Vegemite are Australian citizens, but there are still many Aussies who hate the stuff. If you’re keen to try a bite of the famous spread, we suggest putting some on warm toast.

7. Cherry Ripe

Cherry Ripe is Australia’s oldest chocolate bar and is quite famous. The bars are made by mixing ripe cherries and shredded coconut and then coating them with dark Cadbury chocolate. Many people love these sweet treats, and they’re definitely worth trying at least once!

8. Shapes

Shapes are an incredibly popular Aussie snack that comes in a variety of flavors. These are extra popular with school children who pack them in their lunch, but adults enjoy them too. These crackers are super tasty, and there’s a lot of debate over which flavor is best between Pizza, Barbecue, and Chicken Crimpy. You’ll have to try all three for yourself!

9. Sausage Rolls

Sausage rolls, like Aussie meat pies (also called Aussie hand pies), are one of the heartier snacks found on this list. These delicious hand-held morsels are made by encasing seasoned sausage meat in pie crust dough and baking it to perfection. These are the perfect on-the-go snack.

10. Mint Slice Biscuits

If you’re a fan of the mint and chocolate combo, you’ll love Mint Slice Biscuits. Made by Arnott’s (the same company that makes Tim Tams), these biscuits are simply delicious. A slice of mint patty (hence the name) is placed atop a crunchy cookie, and then it’s all dipped into decadent dark chocolate.

11. Caramello Koala

This is such a cute chocolate treat that it’s impossible to leave off the list! This chocolate koala is the same as a regular Cadbury Caramello, but in the delightful shape of a happy koala bear. These make great souvenirs but are also just a delicious sweet snack as well.

12. Violet Crumble

Another Australian candy that’s well worth a purchase. These chocolate-covered bars are filled with a crumbly honeycomb toffee. Be sure to eat these somewhere you don’t mind a bit of a mess. As the name implies, the bar can crumble!

13. Minties

Minties are an interesting Aussie snack that fall somewhere between chewing gum and peppermints. These tasty and refreshing treats are mint-flavored and chewy. We’d describe the experience of eating Minties as similar to eating a less chewy salt water taffy.

14. Twisties

Twisties are another cheesy snack known and loved by Aussies everywhere. These are similar to American Cheetohs, but they come in two flavors: classic cheese and chicken. Much like with Cheetohs, you’ll be licking your fingers after you finish the bag!

15. Burger Rings

These snacks remind us a lot of American Fun-Yuns, but they’re flavored with beef burger flavoring. They’re delicious but super addicting. You’ve been warned!

16. Anzac biscuits

These biscuits were originally made to send to the Australian and New Zealand Army troops during WWI, and have stuck around to this day. They’re made with butter, sugar, oats, and coconut (all ingredients that didn’t spoil easily), and are the perfect crunchy cookie.

0 notes

hoardingrecipes · 6 years

Photo

Grilled Pumpkin Bread with Honeycomb

#Bakes #Bread #Pumpkin Puree #Honeycomb #Coconut Oil #Maple Syrup #Vanilla Extract #Wholegrain Spelt Flour #Cinnamon #Cardamom #Nutmeg #Ground Clove #Walnut #Dark Chocolate #Sea Salt Flakes #mynewroots

77 notes · View notes

boku-no-abo · 4 years

Text

ABO Scent List

When I was assigning a scent to every MHA character, I was desperately trying to find a scent guidelist to help me, to no avail. But y’know what they say; be the change you want to see in the world.

NOTE: these scents are not tied to the secondary gender they’re listed as. A beta scent can be used for an alpha, an omegan scent for a beta, etc.

Alpha:

Food and Drink:

Mustard

Peppermint

Whiskey

Dark Chocolate

Stale Wine

Root Beer

Squid Ink Pasta

Wheat

Fresh Coffee

Custard

Green Tea

Popcorn

Meatballs

Chocolate Fudge

Chocolate Cake

Barbecue Sauce

Pepper

Carrots

Fresh Fish

Coca-Cola

Tequila

White Wine

Freshly-Cooked Bacon

Caviar

Oysters

Chicken Broth

Protein Powder

Ginger

Black Tea

Vodka

Red Wine

Calamari

Dog Food

Maple Syrup

Licorice

Coconut

Eggnog

Olives

Nature:

Mud

Wet Forest Floor

Flowing River

Cedarwood

Rusted Iron

Seawater

Wet Fur

Amber

Forest

Roses

Fresh Blood

Leather

Coal

Mahogany

Cactus

Driftwood

Bones

Salt

Ash

Flint

Shedded Fur

Graphite

Lava

Cattails

Hay

Tar

Obsidian

Charcoal

Misc.:

Gasoline

Vinyl

Engine Exhaust

Satin

Shampoo

Gunpowder

Wet Cement

Velvet

Hot Iron

Frayed Wires

Change

Corks

Cigarettes

Old paper

Beta:

Food and Drink:

Mochi

Green Apples

Pumpkin

Rice

Sushi

Cantaloupe

Gingerbread

Honey

Toffee

Cheese

Gingersnaps

Flour

Filtered Water

Champagne

Molasses

Butter

Tap Water

Fresh Bread

Macadamia Nuts

Almond

Brown Sugar

Rotting Fish

Tuna

Sake

Grapes

Figs

Plain Yogurt

Milk

Hazelnuts

Chestnuts

Banana

Orange

Macaroni and Cheese

Peanut Butter

Nature:

Seaweed

Silver

Mud

New paper

Earth

Freshly-Cut Grass

Bamboo

Oil

Aluminum

Copper

Clay

Aloe Vera

Fresh Rain

Lilies

Ice

Sand

Misc.:

Fresh Ink

Glue

Melted Wax

Ironed Laundry

Shoe Shiner

Spray Paint

Rubber

Soap

Wet Plaster

Sparks

Cotton

Instant Film Accord

Fresh Laundry

Omega:

Food and Drink:

Burnt Sugar

Lemons

Pina Colada

Bubblegum

Melted Marshmallows

Crème Brûlée

White Chocolate

Fresh Apples

Sugar

Cinnamon

Whipped Cream

Pineapple

Shortbread Cookies

Vanilla Cupcakes

Maraschino Cherry

Strawberries

Cotton Candy

Lollipops

Papaya

Apricots

Blackberry

Lime

Margarita

Peaches

Mint

Candied Orange

Cranberry

Caramel

Raspberry Jam

Key Lime Pie

Frosting

Candied Apple

Meringues

Coconut Pie

Macroons

Sugar Crystals

Honeycomb

Nature:

Cherry Blossoms

Tulips

Daises

Lavender

Pulveroboletus Ravenelli (a type of sweet-smelling mushroom)

Misc.:

Lip Gloss

Cherry-Scented Conditioner

925 notes · View notes

12amcravings · 5 years

Text

Vietnamese Honeycomb Cake

It was indeed late at night when we were craving some cake and not just any cake. The other week we found a small mom and pop Indonesian/Dutch market where we found a box mix for the Indonesian version of the honeycomb cake. It’s actually lighter in texture than the Vietnamese version, but both versions are really good and not too sweet which means we can just keep eating and eating... and eating... in the wee hours of the morning.

After successfully trying out the box mix, we were determined to make our own Vietnamese-style honeycomb cake from scratch. It actually isn’t that hard to make but it does require you to be extra careful in order to get that nice honeycomb-like appearance when you cut open the cake.

Ingredients:

- 200 milliliters of coconut milk

- 1 cup of sugar

- Pinch of salt

- 2 cups of tapioca starch flour

- 6 eggs (you use the entire egg)

- 2 1/2 tsp of single acting baking powder

- 1/2 tsp of pandan oil

- 1/2 tsp alcohol free vanilla extract (optional)

This particular cake is tricky because you have to be extra careful when stirring because you DO NOT want any foam or bubbles. So when the recipe tells us to “stir,” we just gently move the whisk in a circle to homogenize everything.

1. Crack all eggs and whisk gently just to homogenize the whites and yolks. You do not want any bubbles.

2. Sift the tapioca starch flour with the single acting baking powder in a separate bowl.

3. In a saucepan, dissolve the sugar, coconut milk and pinch of salt over low heat. Once dissolved, remove from heat and let it cool until room temperature.

4. Once the coconut milk mixture is cool, add it to the eggs and stir gently. Again, no bubbles.

5. Add the tapioca starch flour to the mixture and stir gently.

6. Once homogenized, add the pandan oil and vanilla extract and stir very gently, ensuring that there is no foam and no bubbles.

7. We used a bread loaf pan to bake the cake in because the batter will be rather runny. We tried using the no-leak spring pan, but those didn’t work very well. The batter still seeped through. Anyway, butter only the bottom of the pan and then preheat oven with the buttered pan inside to 350F.

8. Once oven is heated, take the pan out and pour the mixture in. Then put back in the oven.

9. Bake for 45 minutes and do the toothpick test to ensure that the cake is done. The toothpick should come out clean.

10. Once done, remove the pan and then flip upside down over a cooling rack and let cool for 10 minutes before eating.

Ultimately the cake tasted really good! It was coconut-y and not too sweet. If you’re a little adventurous and want to try a different sort of cake outside of the traditional cakes we’re used to, try this honeycomb cake!

#12amcravings #vietnamesecuisine #honeycombcake #vietnamesedessert #pandan #coconutmilk

9 notes · View notes

blackphoenixalchemylab · 5 years

Text

Lilith’s Winter Travelogue: New Perfume Blends

youtube

In winter of 2017, we used our savings, blew our collective airline miles, and maxed out our credit cards on a trip to Paris, Salzburg, and Berlin so that we could attend a Krampuslauf, visit the Christmas markets, and help Lilith practice her French in realtime. I’m pretty sure that we’ll be paying off that trip for the next decade, but it’s all worth it. We travel with our daughter Lilith as much as we can; we take her to conventions and business trips and trade shows, we take her on road trips and weekenders, we have taken her to as many cities, states, and countries as we could manage.

I want her to meet people who are not like her. I want her to hear voices that are not like her own. I want her to see history alive and vibrant surrounding her. I want her to see, hear, touch, and understand. I think she could stop here and do miracles. The following collection is a perfume scrapbook of these warm family memories, which we set aside to share during the coldest winter months. Lilith and Brian (our Doc Constantine!) have contributed scents and stories to this series. You can find Ted’s scrapbook of the trip there, too!

++ LILITH’S WINTER TRAVELOGUE

A BALMY 26 DEGREES

These three are far braver than I am. It was snowing buckets and the wind was whipping across the Fuschlsee, but these maniacs still went into the outdoor hot tub.

A wintry spa scent: green tea, aloe, eucalyptus, icy lemon, and French sage.

ARC DE TRIOMPHE CARROUSEL

Once the site of a guillotine that rolled the heads of thirty-five people during the Terror, now the site of a triumphal arch dedicated to Napoleon’s military victories of 1805.

Also: my family is ridiculous.

A sharpened blade, a pinch of snuff, a blast of gunpowder, and a pop of strawberry bubblegum.

AT THE KRAMPUSLAUF

I know I’ve talked about Lilith’s experiences with Krampus for years, so I hesitate to reiterate them here. She loves Krampus. Her love for Krampus easily equals her love for Santa, so in 2017, we took her to the Gnigl Krampuslauf in Salzburg (which we memorialized in our 12 Lashes From Krampus and Perchtenläufe series). She was enraptured. She was charmed by the wee little kid Krampuses, the Perchten, the switches, and the chains. She loved the snow and icicles, the roadside cider vendors and the bitterly cold air. I love this photo; it really seems to encapsulate her joy that night: the sparkle in her eyes and her bursts of laughter.

Ice, leather, and snow warmed by a steaming stein of children’s glühwein.

BEARS OF BERLIN

Even in utero, Lilith had a full head of hair. She looked like a Monchhichi when she was born, and from the moment I first saw her, I called her Bear. She’s my Baby Bear, Bunnybear, Bearington, Beanie Bear. I made up bear bedtime stories for her – we still tell each other bear jokes all the time. Every time I see a bear video or meme, I save it for her, my little Princess Bear.

While we were in Berlin, we made a point of taking photos with as many Buddy Bears as possible. They’re intended to symbolize peace, tolerance, and understanding between religions, nations, and cultures worldwide, and Lilith knows how important that is – especially now.

Sweet buttered rum, brown musk, wildflower honey, tonka bean, labdanum, and clove.

BEWARE: PICKPOCKETS!

Brian: “Lilith is always up for staging a hammy, fun photo. Here, I’ve found a Distracted American Child at Weihnachtsmarkt am Alexanderplatz and am very subtly and skillfully picking her pocket.”

Lilith: “We saw a sign on the ground that said Pickpockets! – and me and Unkie decided to pose like what the picture looked like. He let me pickpocket him for real after we took the picture and he let me keep the money.”

Neon pink grapefruit, lemon peel, petitgrain, and peppermint, all crunchy with sugar crystals.

BYE, AUSTRIA!

Lilith: “Nooooo! I don’t want to leave Salzburg!!!! I loved how it snowed, and I loved the food. I piled up on bread, mostly, but the bread was really good. And honeycomb. And bacon and sausage and eggs. I loved the outdoor hot tub thingymajigger. Being in a spa when it’s so cold outside is fun. I love the Christmas markets and I got unicorn and bat stuffy heat packs which is so cool.”

Brian: “I agree with Lilith’s sentiment on this. All the cities we visited were great, but Salzburg was the most charming. I loved the Christmas markets in Berlin, but Salzburg was… – quainter? I loved the gruff and distant replies we got to questions we posed to locals. I LOVED THE KRAMPUSLAUF. You can’t beat a Krampuslauf. Plus, I got a fancy hat. A legit fancy Tyrolean hat. I love that hat.”

This scent? Sachertorte.

C’EST ICI L’EMPIRE DE LA MORT

Our trip to the Catacombs was bittersweet. Lilith was touched by the beauty and poignancy of the experience, but also horrified by the stories of people getting lost underground.

Lilith surrounded by the ghosts of six million Parisians: damp black moss, grey sandalwood chips of bone, and winding sheets of balsam, ambergris, nagarmotha, and frankincense.

CATHEDRALE NOTRE-DAME DE PARIS

Lilith meets the Gargoyles of Paris: stone and ancient incense, beeswax and lavender smoke.

CREPE AUX FRAISES

Lilith’s first genuine Parisian crêpe!

Strawberries, whipped cream, confectioners sugar, vanilla bean, and orange zest.

DIE JUNGFRAU

Brian: “She’s my Mini Me.”

Lilith: “This was me and Unkie posing for a picture with a play thing going on in the background at the ice rink in Alexanderplatz. I didn’t understand it because it was all happening in German, but it was fun!! I love my Unkie so much. He’s like my older twin. We have the same birthday and we are both year of the Rat. Mom is a stinky ol’ Tiger. Anyway, I just love him so much.”

Virgo’s sacred lavender and mosses with thyme, chamomile, lemon balm, and fig.

ELLE EST HEUREUSE

It was pouring rain and bitterly cold, but this smile kept me warm.

Wrought iron lattice and sparkling amber lights.

FIRST MORNING IN PARIS

We were exhausted, hungry, and batty from travel, but Lilith made herself right at home. She’s a born traveler, and takes just about everything that happens on a trip in stride; she’s as comfortable in a hotel, hostel, or airport floor as she is at home. Just before dawn on our first morning in Paris, I tried to talk Lilith into putting on a coat and watching the sun rise with me, but she’s didn’t bite.

Burgundy oudh and crushed velvet musk with a misting of lavender.

GALERIE DES GLACES

Lilith in the Hall of Mirrors: marble and gilded bronze, Venetian mirrors and a drop of poison.

GORDIAN HAIRMOP

Brian: “It’s something we always do when we’re on a trip, ever since she was really little. She complains constantly about how Beth brushes her hair, and I honestly enjoy the challenge of brushing her mop. It’s like that knot Alexander had to undo, except on my niece’s head, and I don’t have the option to cut it. Plus, her hair looks really nice when it’s done right.”

Lilith: “Every time we’re on a trip together, Unkie brushes my hair for me. I hate brushing my hair. Also cuz mom says I don’t do it thoroughly and I miss parts in the middle. I think there are pictures of him brushing my hair in every city we’ve ever been together. He brushes my hair way better than mom does.”

A warm scent, mahogany-dark: spiced teakwood, coffee bean, bourbon vetiver, styrax, tobacco, and oakmoss.

HELLO, SALZBURG!

Inspired by the deep purple hues of the night we arrived in Austria: icy air, plum musk, and blackberry with a beam of amber light.

HOHENSALZBURG FORTRESS

An absolutely stunning view of the Baroque historical district from high atop the Festungsberg.

A shiver of iced chocolate and white amber.

LA BASILIQUE DU SACRE COEUR DE MONTMARTE

Perpetual adoration of the Blessed Sacrament has been continuing uninterrupted since 1885, and I wanted Lilith to see the monstrance where the Blessed Sacrament is held.

An incense for the Maid of Orléans: red rose beads, frankincense, lily of the valley, iris petals, red labdanum, and steel.

LA JOCONDE

There is nothing mysterious or enigmatic about my kiddo’s smile. Her joy, laughter, and good cheer radiate delight and are impossible to eclipse, even when she’s jetlagged and exhausted.

Bright Italian bergamot, pink grapefruit, sweet California sage, and glittery white musk.

LE CARROUSEL DE MONTMARTRE

Spinning merrily at the foot of Sacré-Cœur, this is one of twenty permanent carousels scattered around Paris. Just down the road, Lilith watched street hustlers play Three-Card Monte and ply the old gold ring scam.

A swirl of color against a rainy backdrop: golden amber and blackberry oudh with pineapple, tobacco absolute, cinnamon leaf, bay, sweet vetiver, and red apple pulp.

LILITH DE MILO

A lesser-known work of art in vibrant 21st century polychrome: vanilla cream, coconut, fossilized amber, and white sandalwood.

LILITH’S FIRST ICICLE

The only icicles we get at home happen when we have a fridge malfunction.

Plucked from the walls of Hohensalzburg Fortress: a glassy frozen snowdrop with whipped cream and glacial musk.

MOMMY’S LITTLE M16 AGENT

Lilith learning the art of spycraft at Deutsches Spionagemuseum.

A pre-teen superspy’s secret identity: white pear, apple pulp, golden musk, and fossilized amber.

MORNING AT FUSCHLEE

Salzburg is so goddamn beautiful.

Chilled white tea, freesia, and bergamot blanketing skeletal branches. Winter wind brushing across still waters.

NEPTUNBRUNNEN

Brian: “No one else would come out onto the rink. It was just Lilith and me skating, and Beth and Ted were trying to get pictures. I was trying to teach Lilith to skate while dodging penguins and other tourists. There’s a pretty funny photo of Lilith falling and me lunging to catch her, and the funny part is that it’s angled in a way that almost looks like I’m pushing her down. We skated together a ton that night, and she insisted that we go back again the next night.”

Lilith: “I’ve ice skated before when I was littler with a thingy, but this is the first time I really learned how to ice skate. Unkie helped me when I wasn’t using the penguin and he skated me with a lot and helped me learn how to do it. I fell down a lot, but that’s fine.”

Sugared chestnut and powidltascherl.

OU SONT LES JOUETS S’IL VOUS PLAIT

Lilith’s French teacher is a lovely, kind, radiant human being, and always so generous with her time. Before Lilith left for Paris, she helped Lilith put together a cheat sheet of phrases that Lil knew she’d need for the trip.

Où sont les jouets, s’il vous plaît? French vanilla, strawberries, and raspberries.

OVERLOOKING THE GARDEN

While we were at Versailles, there was a bomb threat on the premises, and we were unable to see the garden due to the evacuation. It’s difficult to convey how challenging and heartbreaking it has been to explain things like this to Lilith, from shooter drills at school to bomb threats in palaces. We live in difficult times.

A perfume of hope for a brighter tomorrow: sun-dappled amber, yesterday’s rain, and fresh-cut grass.

PANTHEON!

All right, so we only saw the Panthéon for a moment because Lilith wanted to hurry the hell up and get some crêpes, but I can’t with this smile. It’s THE BEST.

An incense for Sainte Geneviève, patroness of Paris: iris root, frankincense, and violet leaf.

PERSPECTIVE

Lilith’s guide at the Louvre was attempting to explain the difference in perspective between Medieval and Renaissance art by utilizing paintings of the Nativity and the Adoration of the Shepherds from both periods, and it fell a little flat when he assumed that she knew what the paintings depicted and she hadn’t a clue beyond the fact that they were paintings of a lady holding some baby.

Oops? Sorry, mom!

The scent of failing to pass on a Catholic education to the next generation: spilled sacramental wine, a splatter of vermillion paint, Bible leather, and a puzzled cherry chypre.

POTSDAMER PLATZ TOBOGGAN

Brian: “Now this shit was fun. When we arrived in Berlin, we stopped by the Potsdamer Platz market for a few minutes on our way to the hotel, but we didn’t stay for long because we were all exhausted. We check into the hotel, and I open the curtains in my room and Lilith and I see the lights of the market… and this ride, this alpine slide, that we must have walked right by in the dark. Lilith and I knew we had to do it first thing in the morning.”

Lilith: “There was a humongous slidey thing where you sit in a pool thingamajiggy and slide down it. And you have to carry your pool thing up the stairs. Ok, so DAD had to drag it back up the stairs for me. Anyway, I went on it a bunch with my Unkie and my dad, and mostly mom took photos. AS USUAL. This was one of my favorite things in Berlin!”

A tube of black rubber sliding wildly down a whoosh of white musk and white oudh.

SCHEITERHAUFEN VOM BOSKOP APFEL

Okay, this isn’t a photo of Lilith, but it IS a photo of a dessert I had on the first night in Salzburg. It was delicious and amazing and perfect, and it gets its own scent.

Baked apples in cinnamon cream, with a blueberry and raspberry garnish.

SNOW BEAR

Lilith put on my boots to run out into the snow this morning in her pajamas. Ich wünsche dir einen guten morgen!

Pink cotton candy snow, tuberose, plumeria, melon blossom, green tea, lavender, and a shiver of white musk.

SNOW OF THE GRAVESTONES AT PETERSFRIEDHOF

Lilith at Petersfriedhof, the oldest cemetery in Salzburg. As the bells of Stift Sankt Peter tolled around us, we wandered through the graves and the catacombs that date back to Late Antiquity.

Benedictine incense drifting on a frost-chilled December breeze.

SNOWFLAKE-SHAPED SNOWFLAKES

We’re such ridiculous LA rubes. We were standing outside our hotel laughing, oohing and ahhhing, and taking photos of snowflake-shaped snowflakes, when an Austrian fellow walks up to us and says, “Snow.” I told him that we’re from Los Angeles, so snow is super exotic to us.

He nodded and walked away.

The awe and wonder of a couple of Angelinos marveling at the snowy snowness of the snowflakiest of snowflakes: golden amber, California sage, white tea, and sunny Matilija poppy speckled with snow.

SQUELETTE ET FANTOME

My two favorite spectres, haunting the apartments of Paris: white musk, graceful lavender, blackcurrant, teakwood, and cacao.

SWING CAROUSEL

Brian: “I’m not afraid of heights, but I am reasonably afraid of landing, and I have what I feel is a legitimate concern about rickety old carnival rides. I kinda hate carnival rides, but I’ll do it for Lilith.”

Lilith: “Mom says this ride is called a Swing Carousel, but she also calls it a Barf Ride. She wouldn’t go on it, but my dad and my Unkie did. We went on it, and it’s pretty much where you’re sitting in a flying seat. When we were stopped, I couldn’t reach the ground with my feet. I love this ride. The swing is kinda like one of those baby things you have at the park, with the bar for the babies. It’s like those swings, but crazy and way up high. We ate cheesy hot dogs and got hot chocolate right next to the ride, too.”

Bright orange peel and osmanthus with polished cedar, rings of burnished amber, sweet incense, and gingerbread.

THE HOHENZOLLERN CRYPT

Beneath the Berlin Cathedral lies the Hohenzollern family crypt. It is the final resting place of many of those who shaped the history of Berlin, and is one of the most important dynastic burial sites in Europe, with roots reaching back through centuries.

The memory of an 18th-century perfume from the royal houses of the Holy Roman Empire drifting through marble-white walls: white bergamot, clementine, lime peel, grapefruit, blood orange, neroli, lavender, thyme, and tobacco.

THE UMBRELLA INCIDENT

Travel brings educational experiences that you just can’t predict. We visited the German Spy Museum in Berlin on a whim, and Lilith learned all about the history of espionage, data encryption, cryptography, and cypher machines, poisons and truth serums, and the strange and clever artifacts of Cold War spycraft. For me, the most interesting part was the Stasi’s collection of scent samples of German dissidents. For Lilith, the best part of the museum was dodging beams in the laserparcours, full Mission Impossible-style.

Here, Lilith is inspecting the poisons exhibit after watching a reel about the Bulgarian umbrella.

Leather shoe phones, the gleaming metal of a M-125-3 Fialka cipher machine, a femme fatale’s heady, dark perfume, and a breath of castor bean accord.

THUTMOSE’S NEFERTITI

While we were at the Ägyptisches Museum und Papyrussammlung, I desperately wanted to see the Nefertiti bust and share the moment with Lilith. There’s a story behind why the bust is so important to me, but that’s for another time. Suffice to say, I was overwhelmed with awe and joy, and a kind docent told me that we could take a photograph from the doorway as long as we didn’t use flash. This blurry mess is my best attempt!

Myrrh steeped with cardamom, cinnamon, and sweet wine, streaked with lines of labdanum kohl, and gilded with crushed ambrette seed, a copper oxide musk, and accords of lime spar and iron oxide.

TRAVEL BUDDIES

Brian: “Here, we’re en route to Frankfurt Flughafen and then off to Berlin. It’s always fun to travel with Lilith. We’ve been on a lot of trips together, going all the way back to her first trip out of LA when she was 1. We went to New Orleans that time. We’ve traveled for work and we’ve traveled for fun, and everything is a little bit more interesting when I’m with this kid.”

Lilith: “I remember being in a t-shirt in the freezing cold here because I took my jacket off in the airport because it was so hot. I love travelling with my Unkie.”

A reinvigorating travel survival oil containing essential oils of frankincense, lemon, eucalyptus, peppermint and rosemary. Leave it to the Virgos to have a practical oil here.

UBI BENE, IBI PATRIA

Lilith once told me that home is wherever her loved ones are. My sweet girl, may you always be surrounded by those who love and support you.

White musk and lavender, frankincense and amber incense, sugar cookies, rose petals, and Florida Water.

VIRGO SNOWBALL

Brian: “Our first morning in Salzburg, I wake up to the sound of something thudding against the window. I look outside, and Lilith is out in the snow throwing snowballs at our door. So, I put on all my snow gear – mittens, hat, boots, overcoat, the whole pile of stuff – as fast as I can, and I go outside and I realize this kid is in her just in her long johns and her mom’s snow boots, standing in the snow laughing. Beth comes out yelling for her to put her snow clothes on and to get out of Beth’s boots because she was getting snow in them. She gets changed, and we run around snowball fighting.

“There’s another story – an inside joke – that if my feet get cold wherever we are, we have to go home. But I’ll save that for another time.”

Lilith: “You can’t tell in the picture, but I’m in my jammies here under my coat and stuff. Me and Unkie had a snowball fight. We tried to build a snowman, but it very much failed. Unkie got me a lot with the snow, but I got him back!”

A scent the color of the sun rising over Lake Fuschl: a joyful lemon ginger cologne with a touch of bay leaf and white tea.

WEIHNACHTSMARKTE

The first Christmas market that we visited in Berlin was at Potsdamer Platz. We were completely wiped from the day of travel from Salzburg, but we were stubbornly determined to at least step into the market before collapsing into bed.

The scent of brightly frosted lebkuchen, warm mutzenmandeln, and chocolate-drizzled, marzipan filled schneeballen.

YULETIDE AT HEATHROW

Honestly, there are a lot of smells in any given airport that I probably shouldn’t translate into a perfume, but this particular scent was inspired by this radiant ribbon tree at Heathrow and the joyful little girl standing in front of it.

Sparks of snow-white musk dotted with shining bulbs of blackcurrant, plum, and lavender.

ZONKED IN PARIS

Even the most intrepid adventurers get sleepy.

Coffee, coffee, and more coffee for the grownups, and vanilla ice cream to en’sugar the kiddo out from her stupor.

#perfume #winter perfume

34 notes · View notes

epicbakingbear · 5 years

Text

Harvey Nichols

What a great start after moving to Edinburgh. Of the three jobs I was offered I decided that Harvey Nichols would be the best place to get six months experience in a much different pastry environment. I was not disappointed!

The luxury shopping brand Harvey Nichols is synonymous with both style and quality. I found both in practice within the kitchen environment. I have managed to upskill, again, very quickly by being lucky enough to work with some very experienced chefs and in a place with low pressure and more freedom to try out new things once I had learned the basics on the menu.

Desserts are my favourite thing to make. I had some excellent guidance and as we had regular changes to the dessert menu this presented a challenge and an opportunity to learn at each point which I relished.

My favourite dessert we had on the menu was the Mandarin and Chocolate Mousse with Toasted Brioche and Honeycomb (pictured above) as not only did it look stunning it tasted great too!

Cardamom Panna Cotta with Rhubarb Sous Verde and Brandy Snap

Poached Plum, Plum Compote, Set Mace Custard, Plum Leather and Crumble

Vegan Black Forest, Chocolate Brownie, Mixed Cherries, Coconut Cream and Cherry Gel

Blackberry Parfait, Buttermilk, Blackberry Sorbet, Blackberry, Compressed Apple and Candied White Chocolate

But all good things must come to an end. I spent six solid months learning as much as I could before deciding that making a move to a bakery to continue my learning journey and brush up my bread skills would be a good career move. I will post about that another time.

Thanks for reading my post, I hope you enjoyed it, if you liked this then don’t forget to follow me on Instagram and Twitter.

#dessert #foodgasm #foodporn #EpicBakingBear #edinburgh #harvey nichols

1 note · View note

realitista · 5 years

Link

Your morning coffee? If it wasn’t already mixed with chicory, there was probably quite a bit of sawdust mixed in, with scorched and ground peas, beans, or dandelion seeds for color. The honey in your tea? Sweetened corn syrup complete with wax “honeycomb”. The spices on your table? Finely ground coconut shells, burnt rope, or straight up floor sweepings. The flour in your bread? Mixed with crushed stone, gypsum, or dirt. The brown sugar in your grandma’s cookies? Spiked with ground insects. The scotch in grandpa’s after supper tipple? Poisonous wood alcohol dyed honey brown. The milk in Junior’s glass? Certainly watered down, almost definitely whitened with chalk or plaster of paris, often dosed with a preservative like formaldehyde to keep it “fresh,” and occasionally topped with pureed calf brains to mimic the “cream” on top. The fact that past generations managed to survive their own kitchens was a medical marvel in its own right, and those dark days are only barely behind us. We’ve only made it this far thanks largely to the efforts of one zealous chemist, and a few brave, iron-stomached volunteers dubbed the Poison Squad.

As the Trump administration continues to roll back regulations on everything from worker safety to environmental destruction, a new book from Deborah Blum—The Poison Squad: One Chemist’s Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century—takes us back to a time when the very idea of government-enforced regulations was laughable.

The first round of trials started with the cleaning product borax, then also a popular preservative, because Wiley expected it to be fairly harmless. By the study’s end, half of the twelve men had dropped out due to ill health. Wiley’s attitude on borax changed as a result; “It should not, I believe, be put in foods of any kind except when they are plainly marked, and even not then except in special cases.”

When it came time for the Squad to test out sodium sulfate, a salt of the preservative sulfurous acid (a close sibling of the highly corrosive sulfuric acid), the results were grim. Only nine of the twelve members made it to the end, and two became so badly ill that the scientists halted the study altogether for fear of the others becoming sicker. This result alarmed Wiley to no end, and kicked off yet another crusade against toxic preservatives.

“Yeah, from our modern perspective that Poison Squad experiment looks so ethically dubious, and obviously it would never be approved by one of today’s Institutional Review Boards,” Blum agrees. “But Wiley himself said that when he started the Poison Squad tests, he himself didn’t realize how dangerous the additives were. That doesn’t mean that he wasn’t taking a deliberate risk with the health of these young men because he was; I think, frankly, he had reached a point where he was desperately worried about the effects of these additives on Americans across the country, and thought that only an experiment of this nature would illuminate the problem and make a difference.”

All of this begs the question: when presented with evidence that so much commercially available food and drink was tainted, why would the government have opposed food safety regulations in the first place? Why did it take a crew of human guinea pigs publicly risking their lives to goad lawmakers into action?

“It seems so surprising today, because we’ve grown up in a time of consumer protection regulations and agencies but in the 19th century, none of those existed,” Blum explains. “No FDA, no EPA, there was no precedent for such federal protective agencies and acts. And when it came up—as it certainly did with food and drink starting in the 1880s—there was real push back. First, from businesses who enjoyed operating without any government-set limits on what could do. They gave an enormous amount of money to both congressmen and government officials friendly to their viewpoints and succeeded in killing proposed food and drug safety regulations for decades.”

The Poison Squad Cook. William S. Carter, who worked at the Bureau of Chemistry and FDA from 1902 to 1946, began as an assistant to Harvey Wiley on the so-called “poison squad” study of the impact of food preservatives on health. He later served as a technician in several laboratories and earned a degree in pharmaceutical chemistry while serving the agency.

As Blum also explained, one of the biggest obstacles that Wiley and other food safety crusaders faced was a very American problem: in short, people didn’t want to be told what to do or what to eat—and even if they were literally eating poison, those who opposed these kinds of food safety regulations wanted the choice, dammit! The debate over individual rights versus the common good hamstrung progress in this arena for far longer than was sensible or even reasonable, but, as Blum says, when the 1906 Food and Drug law did finally pass, it established for the first time that the U.S. government considered protecting consumers part of its obligation, a precedent that stands as a landscape-altering moment in this country. In 2016, Trump told pharmaceutical executives that his administration would cut 75% to 80% of FDA regulations, “at a level no one has ever seen before.” One of his biggest proposed food-related changes would bring the nation’s multiple food safety enforcers like the FDA and US Department of Agriculture (USDA) under the auspices of a single agency—The Department of Health and Human Services (HHS), which presents immediate issues and runs the risk of politicizing food safety in dangerous ways (like for example, causing the outsize influence of powerful meat interest groups to balloon).

#politics #fda #epa #food #safety

2 notes · View notes