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somethingclevermahogony · 30 days

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A Recipe for Daropaka and a Korithian Meal

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

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

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

BIG POST ALERT

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

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

Recipes below the cut!

The components of the meal are as follows:

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

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

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

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

Akuraros : (Korithian: Akuraros = cucumber)

Ewisasi : (Korithian: Ewisasi = olives)

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

Wumos: (Korithian: Wumos = wine)

Daropaka aka Awaxpaka aka Korithian Cheesecake

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

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

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

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

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

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

Recipe

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

The Cheese

1/2 Gallon of Whole Cow or Goats Milk

1 Pinch of Sea Salt

2 Bay leaves

2 Tablespoons of White Vinegar

1 Large Ripe Pear

6 Tablespoons Honey

2 Tablespoons White Wheat Flour

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

The Crust

1 Cup White Wheat flour

Water, Warm

1 Pinch of Sea salt

The Topping

1 Sprig Rosemary

3 tablespoon honey

2 tablespoon rilogabo juice (see above)

1 Large pear (optional)

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

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

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

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

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

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

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

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

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

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

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

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

Karunbarono aka Roasted Meat

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

Recipe

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

4 Tablespoons Plain Greek Yogurt

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

3 Tablespoons Olive Oil

4 Cloves of Garlic roughly chopped

1 Small onion roughly chopped

1 sprig fresh thyme

1 sprig fresh rosemary

1 tsp sea salt

1 tsp black pepper

1/2 tsp ground cumin

Gather and measure ingredients

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

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

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

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

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

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

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

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

Remove from the oven and serve immediately.

Pasrosi Diki aka Little Fishes

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

Recipe

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

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

2 quarts of olive oil (not extra virgin)

Sea salt to taste

Black Pepper to Taste

Red Wine Vinegar to taste

Gather ingredients

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

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

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

Remove fish from the oil and allow them to drain.

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

Psampisa aka Flatbread

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

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

Recipe

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

1 1/2 teaspoons sea salt

1 cup whole fat greek yogurt

Olive oil for cooking

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

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

Cover the dough and allow to sit for approximately 20 minutes

Separate dough into desired number of flatbreads.

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

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

Akuraros aka Cucumber (Salad)

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

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

Recipe

1 large cucumber cleaned

2 cloves garlic roughly chopped

2 tablespoons fresh dill chopped

1/3 cup red wine vinegar

1/4 cup extra virgin olive oil

Salt to taste

Pepper to taste

Cumin to taste

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

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

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

Serve cold

Ewisasi aka Olives

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

Recipe

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

Funemikiwados aka Hill Sauce

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

Recipe

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

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

2 anchovies (or other small salt-cured fish)

1/4 cup fresh chopped dill

1/6 cup fresh chopped parsley

1/8 cup fresh chopped thyme

6-10 leaves of fresh chopped rosemary

2-3 leaves fresh basil

2 cloves of garlic

Black pepper to taste

Ground tisparos to taste (Substitue ground sichuan pepper)

Gather the ingredients.

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

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

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

Serve with meat or fish

Wumos aka Wine

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

Recipe

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

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

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

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

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

#fantasy food #writeblr #writing #worldbuilding #fantasy #testamentsofthegreensea #fantasy writing #world building #creative writing #story writing #200 followers #thank you guys so much!#fantasy world

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may-be-rae · 1 year

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The Arcana Headcanons

M6 and Foods

(If I take a while to do these, it’s because work is kicking my ass 🥲)

Asra:

Asra is a flavor fiend. He does not like bland cooking. There are bottles and bottles of seasonings fighting for space on your shelves.

Asra loves perusing the market for new spices. Each time a ship pulls into harbor, you’re sure to find him at the market the following morning searching for new additions to his collection.

To Asra, this is a way for him to connect to the places he’s traveled to. He misses the places and people he’s met. Sometimes a simple meal with aromas to bring back memories is enough to satiate his longing for them again.

As for favorites, Asra likes spicy foods. He prefers spices found in Middle Eastern cooking, but a close second are those in used in Asian dishes. His favorite dish is an oxtail stew. It has a broth similar to pho, served with cucumbers, herbs, and sliced chili peppers to highlight flavors in the broth. Inside, there are oxtail, grains, and a vegetable that resembles bitter melon.

Asra is also a fan of pastries. He will hunt down Selasi’s baklava and fruit tarts. He very much enjoys the taste of marzipan, but isn’t too crazy about chocolate, except for when you make chocolate pie. You’ve perfected a recipe that uses a darker chocolate mouse with an almond crust. On top, you’ll heap a pile of fresh whipped cream, candied orange peels, and pomegranate seeds.

Nadia:

Nadia was raised in a land and family full of color and zest, but ironically… our Countess is not particular to bolder flavors.

Nadia likes dishes done simple but well. She most certainly doesn’t like bland food, but she just prefers things with less complexity.

Her favorite dish is like an ochazuke. It uses a Prakran fish that has a very clean, light taste. With the fish, there’s bitter greens and rice, and an earthy tea is poured over it to make a soup.

Sometimes, Nadia makes a sweeter version of this dish that contains apples, pomegranate, and milk jelly with the tea.

Julian:

Julian has traveled the world and experienced all types of cuisine. He’s always game to try something new and is not at all a picky eater. But admittedly, when it comes to his favorites, his tastes are simple. He enjoys dishes that bring back fond memories of his childhood.

Julian is a broth baby. 💕 Growing up, soup and stews we’re inexpensive and easy to make and especially good for Nevivon’s colder climate. As an adult, he still enjoys anything with a good broth.

His favorite is a beef stew with potatoes and snow peas. He enjoys it with bread or crackers and sometimes puts a dollop of yogurt on top.

One thing Julian does not like is sweets. For desserts, he’s leans towards fresh fruit. If he eats a pastry, it tends to be more of a tea cake type dessert. His does enjoy a pistachio biscotti paired with black coffee.

Portia:

Portia was the type of child that needed supervision at the dinner table. She was a picky eater, who preferred sweets over meals. She was notorious for hiding her dinner to get away with an early dessert.

As an adult, she’s much less picky and no longer requires the supervision (sometimes…). However, she still has her sweet tooth.

Her favorite is chocolate croissants. They pair well with any drink, hot or cold, but she mostly enjoys them with cocoa.

Like her brother, Portia is also very fond of stews. As an adult, she finds the meal so versatile and fun to make. She likes finding new combinations of flavors and new ingredients to add to the pot. Plus, it’s a great way to use up aging produce from her garden.

Muriel:

Muriel loves earthy flavors and flavors that are considered harsher to the pallet. Also, for a man his size, he surprisingly stays away from meat.

Killing an animal is too heartbreaking for him. It reminds him of his days in the coliseum. He does his best to supplement his diet with eggs, legumes, and nuts. But he finds his appetite insatiable by these alone. He prefers to buy meat from a butcher in town, but again, going into town isn’t easy for him either.

When he does buy meat, he’ll get a turkey carcass. If an animal is to be killed, he’d rather use up the scraps that are often tossed away than have the food go to waste. He’ll boil it and make jook (type of congee; rice porridge basically). He’ll also buy tripe and make a curry with spices Asra has gifted him.

As for sweets, Muriel prefers fruits, but even then, he’s more of a vegetable eater. He likes mushrooms with gravy, alfalfa sprouts in sandwiches, and snow peas as a snack.

Lucio:

Lucio.

Is a picky eater.

It’s not that he refuses to only eat refined foods, but there’s just not a lot of foods that he likes. Thankfully, years on a battlefield taught him to not complain or fuss (too much) over meals, so it’s not difficult to get him to eat something for health rather than pleasure. Still… he’ll give you a generous dose of pouting.

He’s a meat and potatoes kind of guy. Beef and potatoes in stew, ham and mashed potatoes, turkey and roast potatoes… he’s just painting the same picture with different colored paints .

If he eats vegetables, he prefers them cooked. And if he eats fruits, he prefers them fresh with sugar. A fruit that he does enjoy quite a lot are figs.

Of course. He likes sweets, any sweet (more so than Portia) and will eat them for dinner if no one stops him.

His favorites are cakes, pies, and cookies, as it’s not something he got often as a child. He very much enjoys frosting and is known to stick his finger in the cake to swipe a lick while no one is watching.

#the arcana headcanons #the arcana #asra the arcana #asra alnazar #julian the arcana #julian devorak #nadia satrivana #nadia the arcana #portia the arcana #portia devorak #muriel of the kokhuri #muriel the arcana #lucio the arcana #lucio morgasson

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servitudeofsadness · 1 year

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relapse & restriction

CONTENT WARNINGS: EATING DISORDERS, RESTRICTED EATING, TRIGGERING DISCUSSIONS OF FOOD

Remember food is fuel and fuel is absolutely necessary for your body to stay alive. Don’t let silly beauty standards dictate your eating and your life. If you are easily triggered by discussions of disordered eating and negative perceptions of food, please do not read the following prose. eat & stay hydrated! <3

…

“she has malnutrition,” my home doctor says as she checks my wrists and prescribes me on sugar fluids and nutrient pills. i have not been eating for a week. it is code for eating disorder.

mum looks on. ”is it treatable?”

“yes.” time ticks on and my brother waits outside.

i am starved out of my soul. deep hollowed eyes, violet-knuckled bruises, and devoid of thought. one week.

ii.

my one week low-calorie morninglunchdinnersnackfest! guaranteed to loose more than 20kg! foodspo/mealspo thread!! <33:

one medium-sized fried egg? ~ 78 cals!

1 cup matcha protein almond latte? ~ 60 cals!

1 saltine cracker? ~ 10 cals!

½ cup of tomato soup? ~ 105 cals!

⅓ slice of white bread? ~ 22 cals!

⅓ roasted chicken drumstick? ~ 33 cals!

½ cup white rice? ~ 121 cals!

4 oz air-fried salmon? ~ 194 cals!

½ gluten-free medium-sized oatmeal chocolate chip cookie? ~ 33 cals!

diet coke? ~ 0 cals!

do the math and tell me if it’s less than 1000 cals!! <3

remember kids, nothing tastes as good as skinny feels !! <3

iii.

if beauty standards are a person, and the purge is real.

they are the first i’ll tear the door down to

on account of falsifying the determiners of beautiful:

skinny legs tutorial!! look, brandy melville carries a one size fits all??

do you fit in? “bye-bye booty: Heroin chic is back!!”

try this A4 paper thin waist challenge!! see how fat you are??

noo why is th1nsp0 content banned on twitter??

tumblr?? tiktok?? join edtwt!! though, pro-recovery dni!!

(i was in scout camp when i dizzied, circus of purple visions

collapsed with blood soaking my undergarments and

half awoke to blankets that weighed heavier than me on my near dead body;

i still feel the bland slick of porridge forced down my throat.

proana girlies?? mitigating censors in the prospect of

pursuing an early death. ed tumblr diaries of all hedonistic thoughts.)

these are fruits you should avoid as it induces sugar euphoria!!

clean girl aesthetic!! kale smoothies will help you lose weight!!

i walked 20000 steps today to achieve a thigh gap!!

body-checking disguised as ootd and grwm tiktoks

sketchbook detailing rampages of eating disorder content

the striking thump of my collarbones and my wobbly knees

a 2 hour loop subliminal messaging “i am so skinny“ “i am 44.4 kg” “ i am thin—“

SHUSH! SHUT UP. SHUT THE FUCK UP!!

this is existing in a society that curbed the living in me,

to strive for an empty heartbeat and rotten-tinged bones for legs

low calorie food still eaten in moderation

the constant desire to clasp my wrist in assurance of how skinny i am

clumsy rhetoric spilled in between sips and spits

of my no calorie pungent pomegranate mineral water

you should skip your lunch too and snacks except

water and maybe some yogurt-zero

starvation is never salvation

thin is glazed over with honey

And so easily fractured with bones

hunger. starving. eat. EAT. EAT!

on december 18 2018, i started recovery

i have relapses, days of unintended calorie deficits;

but i am healing unlearning,

trying, escaping, living ~

…

“you are embarrassed about your blood, its redness, the way it is just coming out of you with no concern for anyone’s feelings. You are … embarrassed to be alive.”

- Carmen Maria Machando

—————

is 90’s thinness coming back? - Mina Le

please stop romanticizing eating disorders on tiktok - Sarah Hawkinson

tiktok is bad for women, actually - Jordon Theresa

The Evolution of Pro Anorexia - Of Herbs and Altars

i lost weight to fit into Brandy Melville - Letao Chen

“Nothing tastes as good as skinny feels.” - Kate Moss

Are you a femcel? - Roisin Lanigan

bye-bye booty: Heroin chic is back - Adriana Diaz

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delightingintragedy · 4 months

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Jupiter Correspondences

From Christian Astrology by William Lilly

(It is mostly word for word. I tried to format it to fit into a nice correspondence list, but the information itself is untouched.)

Zodiac: Sagittarius is his Day-house, and Pisces is his Night-house. Detriment in Gemini and Virgo, Exalted in Cancer, Fall in Capricorn.

Nature: He is a Diurnal, Masculine Planet, Temperately Hot and Moist, Airy, Sanguine, the greater Fortune, author of Temperance, Modesty, Sobriety, Justice.

Profession: Judges, Senators, Councillors, Ecclesiastical men, Bishops, Priests, Ministers, Cardinals, Chancellors, Doctors of the Civil Law, young Scholars and Students in a University or College, Lawyers, Clothiers, Woolen-Drapers.

Diseases: Pleurisy, all Infirmities of the Liver, left Ear, Apoplexies, Inflammation of the Lungs, Palpitations and Trembling of the Heart, Cramps, pain in the Backbone, all Diseases lying in the Veins or Ribs, and proceeding from corruption of Blood, Squinzies. Windiness, all Putrefaction in the Blood, or Fevers proceeding from too great abundance thereof.

Savours: Sweet and well scented Odors; or that Odor which in smell is no way extreme or offensive.

Colours: Sea-green or Blue, Purple, Ash-colour, a mixed Yellow and Green

Herbs: Cloves and Clove-Sugar, Mace, Nutmeg, Gillyflower, the Strawberry, the herb Balsam, Betony, Centaury, Flax, Arsesmart, Fumitory, Lungwort, Pimpernel, Wallwort, Oregano or Wild Marjoram, Rhubarb, Self-heal, Borage, Bugloss, Wheat, Willow-herb, Thorough-leaf, Violets, Lackwort, Liverwort, Basil, Pomegranates, Peony, Liquorice, Mint, Mastic, the Daisy, Feversend, Saffron.

Plants & Trees: Cherry-tree, Birch-tree, Mulberry-tree, Coral-tree, the Oak, Bayberries, Olive, Gooseberries, Almond tree, the Ivy, Manna, Mace, the Vine, the Fig tree, the Ash, the Pear tree, the Hazel, the Beech tree, the Pine, Raisins.

Beasts: The Sheep, the Hart or Stag, the Doe, the Ox, Elephant, Dragon, Tiger, Unicorn, those Beasts which are Mild and Gentle, and yet of great benefit to Mankind, are appropriate to him.

Birds, etc: The Stork, the Snipe, the Lark, the Eagle, the Stockdove, the Partridge, Bees, Pheasant, Peacock, the Hen.

Fishes: The Dolphin, the Whale, Serpent, Sheath-fish or River Whale.

Places: In or near Altars of Churches, in public Conventions, Synods, Convocations, in Places neat, sweet, in Wardrobes, Courts of Justice, Oratories.

Mineral: Tin.

Stones: Amethyst, the Sapphire, the Smarage or Emerald, Hyacinth, Topaz, Crystal, Bezoar, Marble, and that which in England we all Freestone.

Weather: He usually produces serenity, pleasant and healthful North Winds, and by his gentle Beams allays the ill weather of any former Malignant Planet.

Winds: Northern Winds

Element: Air

Number: 3

Angel: Zadkiel

Planetary Alliances: Friends with all planets except Mars.

Week Day: Thursday

Correspondence posts for the other planets: [Sun] [Moon] [Mercury] [Venus] [Mars] [Saturn]

#astrology #planets #jupiter #planetary #planetary magic #correspondences #magic #witchcraft #witchblr #astrology witch #magical correspondences #witches #witch community #witch #astro community #zodiac #zodiac signs #astroblr #astrology facts

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adaginy · 3 months

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It is baffling* and slightly horrifying to me how many people see a Weird Plant and assume it's GMO.

well not super baffling, people are very disconnected from their food and plants in general

Now, in defense of the person commenting "GMO" about this pink pineapple, yeah, there are GMO pink pineapples. But you'd see them at a grocery store; except for their $30-50 price tag they look like "normal" pineapples until you cut them open. No-one is going to go to the expensive multi-year effort of bioengineering to try to produce this tiny danger fruit. (And i mean fruit in a botanical sense, not an edible sense, because I can tell you just by looking at it that this pineapple does not have much fruit for the effort it'll take to get it. Worse than a pomegranate or a walnut.)

This is not GMO. This is probably Ananas bracteatus, red pineapple, and then some specific cultivar. Cultivars are like dog breeds, basically. So it'll be called "Ananas bracteatus striatus" or something, roughly equivalent to "Canis familiaris chihuahua" though I'm pretty sure dog breeds don't get marked like that. ;)

And humans made chihuahuas and huskies and so on well before we knew what a gene is! Dogs are a little bit of a special case because their genome is doing some weird things, BUT other domesticated critters have breeds, too. Look at horses. We made Clydesdales and Arabians without knowing what genes are. Holstein and Angus. Rhode Island Red and Silkie. Siamese and Maine Coon. Rabbits, ducks, pigs, goats, pigeons, goldfish! They all have breeds and they all have wild counterparts!

Aside: This isn't how you grow pineapples. This person was asking the internet how to grow her own of this adorable ornamental pineapple that she yoinked from a wedding floral display; she has gotten advice to twist the top out and put it in water until it grows roots.

If humans are breeding plants for a purpose, the result is a cultivar. That's how you get cherry tomatoes and beefsteak, the little dark round watermelons and the great big long stripey ones, bell peppers and jalapenos, kale and broccoli (Brassica oleracea is the dog of the plant world, in terms of unhinged customization). Wanna see something cool? Here's a wild carrot i pulled out of my yard. My handspan is 8 inches almost exactly.

Another plant that I've seen people claim GMO on: grafted plants.

You may have heard that apples don't grow true to seed, that you "can't" plant apple seeds, etc. Apple genetics are a mess, a constant dice roll, you'd think that planting a honeycrisp seed would get you a tree that's at least half honeycrisp but you might not??? It's complicated, I don't understand, I don't need to, because there is a workaround: You take your one original honeycrisp tree and you snip off twigs and you stick 'em in slits in the bark of a different apple tree (probably a crab apple because they're really sturdy). Or you just cut the top off a young crab apple tree and replace it entirely with a honeycrisp branch. And once those trees are established, you can snip honeycrisp twigs off them and do it again.

And some genius people sell apple trees that have multiple different types of apple in them. You can do that! They're fine with it! This is also how you get citrus trees (and multiple-varieties-citrus-trees); a lot of citrus fruits don't grow true to seed either (some do, some do sometimes, plant reproduction in general is wild, Mendel was lucky he grew peas). AND this is how you get some artist person creating a tree that grew ~40 different Prunus fruits (peaches, cherries, almonds*, all the fruits that look sortof like butts) and having people freak out about GMO. Not what GMO does, not how it works!

*Almonds look like butts if you get them with their entire hull on, but you almost never do. What you think of as an almond shell is basically a peach pit, and the almond "nut" is the seed inside. Don't eat other prunus seeds though.

ADDITIONALLY: for the most part GMOs themselves do not concern me. Adding a gene to corn that makes it resist weed-killer is not going to affect the cows that eat the corn or the humans that eat the cows. What could affect the cows/humans, and the entire fucking ecosystem, is that they're enforcing a monoculture by dousing millions of acres in powerful industrial herbicides. Farmed salmon that grows faster? Cool, we don't pick up genes from what we eat, nothing to worry about -- but if it's producing twice as much poop or something then I want to be sure they're handling the pollution right. These are capitalism problems, not GMO problems.

#addie talks #gardening #plants #domestication #rant #long post #science

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thepomegranatewitch · 4 months

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tu bshvat 5784

Welcome to the new tradition around here, sharing my family's tu bshvat table! Pictures imperfect because we needed to sit and eat!

Image description. Three photos of a table set with a meal, described below. One from overhead, the other two from just over tableheight at two different angles.

The whole table! This is a secondhand dropleaf table that I fixed up a bit with oilcloth, but I'd love to have one of those old country kitchen wooden tables that serve as prep table, dining table, and ad hoc operating table for La Résistance. The kids keep grabbing onto the edge and trying to swing off this, and you can imagine that will one day soon end very poorly.

Since I live an actually not aesthetically cottagecore life, we have nothing but the finest dollar store plain white dishware for us adults, and metal sets for the kids. I haven't finished making all the colour coded napkins, but eagle eyed individuals will notice each blue gingham napkin has a flower embroidered in the corner in each of our colour coding scheme, from top left clockwise that's red, yellow, green, orange. Each setting has a bowl on a plate, a fork and spoon on a blue napkin, and a haggadah with a pomegranate branch on blue circle. Adult settings also have a butter knife and a stemmed port glass, and the kid settings have two small square sticker sheets and a turkish teaglass.

The table has, from top left clockwise, an adult place setting, a fruit plate on glass, a child setting, a red plate with four servings of melanzane alla parmigiana, an adult place setting, a paper packet of parsley seeds, a small glass jar with cardamom pods, a glass bowl of wash water with three star anise floating in it, a gray towel with white stripes, and a child setting. Down the center of the table from left to right is a bowl of fruit and nut studded barley, a bottle of white and a bottle of red wine, a square container with mixed roasted vegetables, a half gallon mason jar with water, a pecan pie with circular pattern, and a plate of homemade thick matzah. Yes, I made matzah because I thought it would be easier than making bread. Yes, my oven hasn't been cleaned in a while and so started smoking. Yes, the smoke alarms went off multiple times. Yes, I did have to stand there facing the street while it rained pumping the side door while all the windows were open to get all the steam and smoke particles out of the air. Holiday adventures with Sahar!

Image description. Four close up shots of foods, described below. All are birds eye except the barley, which is at an angle to show the careful mounding.

the fruit plate! Our minhag is at least twelve tree fruits so we piled most of them on the tasting plate. From the ramekin going clockwise, that's a ramekin of pomegranate arils, a chunk of pomegranate, segmented tangerine slices, dried apricots, almonds, dried figs, golden raisins (the baby calls them 'ravens'), extra-dark chocolate chunks (cacao is a tree fruit, it's what the ancestors would want), a ramekin of pitted kalamata olives, and some dried medjool dates. Bonus: the kids ate the plate remnants as a serve-yourself breakfast the next morning. Always wonderful when a holiday yields some batch cooking and child autonomy.

a pecan pie. We use the King Arthur Flour Old-Fashioned Pecan Pie recipe because corn syrup tastes off to me. The changes we made this time are making a savory not sweet pie crust (my spouse makes it with iced water and vodka), cream instead of milk, toasting the filling nuts just shy of burnt, and cream instead of milk. It worked really well to reduce the sweetness from 'sickening' to 'very.' It's our traditional dessert and we eat it only once a year because it's so sweet. I like laying the pecans flat side up in rings on the top for full coverage and so it looks a little like tree rings.

The washwater bowl. It's just a glass mixing bowl with water, but I dropped in some orange blossom water and floated some star anise to make it pretty, and I liked it. Will have to repeat the anise for pesach, but skip the orange blossom water - the anise completely overpowered it.

The barley. We cooked it plain and then added walnuts, pine nuts, dried cherries, fresh pomegranate, and a lot of olive oil. We didn't salt it, which was fine, because we let the kids salt the eggplant before we roasted it, which was not fine. Together they taste great. For those keeping count, the barley dish rounds out the tree fruits to thirteen, and with the whole-wheat matzah that makes all seven species! Side note on the matzah, keep your eyes peeled around pesach for my recipe. Once I learned how to make it, I'm never going back to store matzah. Mine is delicious and oil rich, and we eat it as a pleasant flatbread, not just the bread of affliction.

Image description. Two photos of amanita mushrooms from overhead angles.

As a final bit, please enjoy these amanita mushrooms from the JCC. The groundskeeper is in a months-long battle with this patch that just keeps coming back. He keeps knocking over all but one so the preschoolers can safely enjoy looking only, and they keep popping up. I'm delighted - I thought these were mythical and didn't realize they grew where I live now!

If you'd like to support my work, you can buy a copy of my tu bshvat haggadah here, and the two tu bshvat stickers here and here.

#witchcraft #jewish magic #jewitch #tu bshvat #tu b’shvat #tu bishevat #jewish #judaism #haggadah #seder #siddur #jumblr #thefifthacre

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blessedshortcake · 2 years

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Cupcake AUs Masterlist

Here you can find all of my alternative universes (not that there are too many). I will add some of my works that don't entirely count as a completely au but is close enough to me.

Putting this under a cut because it's long.

Cookie Run University AU

You can find out more about it at @cookie-run-university-au

My biggest work at the moment. I have 20+ google docs of world building, character building and lore for it.

This AU follows the kingdom cookies' journey through 4 years of school. The main focus are the university students but everyone is assigned into either elementary, middle or high school as well depending on their ages.

We learn how the cookies of darkness of this universe forms, why White Lily does what she does (she never got rebaked in this AU) and how or why characters choose the paths they did. Everyone is based on their in game versions but are very different from them, hence why this is an au.

Despite the concept, this story is actually very dark. It touches on some heavy issues and problems. It doesn't have a good ending for really anyone from the university crew. The rest of the schools have a light story that I will post in a separate book after the main uni plot is out.

The main ships in this are Dark Choco/Madeleine and Latte/Pomegranate but there are many background relationships such as:

Latte/Kumiho, Latte/Almond, Mint Choco/Cocoa, Vampire/Rockstar, Sea Fairy/Moonlight, Knight/Princess and much more that you can find here.

Accidental Soul Jam AU/Espressoul AU

You can learn more about this AU under the #espressoul-au tag

This is basically an alternative timeline where Espresso creates a Soul Jam instead of magic candies. The elders take that as betrayal towards the Republic.

The story follows Espresso as he learns how to control his unstable magic and try to clear his name from being framed as a traitor. We also get bits of the war against Dark Enchantress later on.

This is also an extremely dark AU. Definitely worse than the previous one. It touches on things such as war, torture, dehumanization, body horror and much others. There will be a TW list somewhere once I make it. It will be linked once its out lol.

Most of the relationships for this are undecided for now. I don't want to put too much ship content into this but I might add background relationships. The one set thing is that Latte and Espresso are not related in this at all but they are not a couple either before anyone gets the wrong idea.

Bittersweet Aftertaste

You can find out more under the #Bittersweet Aftertaste tag or read the story here

This is a canon divergent timeline where Espresso crumbles in a fight but gets brought back by the Sugar Swan's Feather treasure. Being killed then resurrected will scar anyone and Espresso is not an exception to this.

We follow Espresso as he slowly spirals into the mental after effects of being revived. We also get a look into how Latte and Madeleine cope with the events as well but Espresso is the main focus here. Warnings can be found in the tags and the chapter notes.

This story has no ships in focus. You can view it as pre slash Espresseleine but I don't plan on making them have any actual romance in this so do whatever you want.

So close yet so far

You can learn more at #scysf or read the story here

This story is about Clover and Licorice slowly falling in love while the kingdom slowly gets made into ruins. Despite that, this is not a romance with happy ending nor are things as obvious as they seem. I still don't really know how exactly describe this hah.

We follow Clover and Licorice as they become friends and eventually turn lovers. I can't really say much without spoiling everything tbh.

The main focus is Licorice/Clover obviously but we have Clover/Sparkling, Espresso/Madeleine and very minor Latte/Pastry

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postwarlevi · 2 years

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This is just me being me....

Soooo! Levi wants to go shopping at the local farmers market. He wants to pick up some tasty food and maybe stop by a place on the way home to grab some plants for the garden.

Which tasty stalls do you stop by and what plants will you guys grab for your garden?

He's eyeing those deals.

CAT! My darling! I must apologize to you (and others) for letting things sit in my inbox.

Part of me just gets distracted, or forces myself to finish my work (not often lol) before interacting. Another part literally feels like I can't do justice to things people send me.... I'll work on that.

(I have no excuse for being so late in tag games except, distractions lol)

Anyway! Let me promote myself LOL I'll take a little inspiration from the Farmers Market fic I wrote a while ago. (this is also slightly self indulgent)

I think you'd have similar tastes and your favorites of course... Am I about to go overboard?

As far as fruit, I stand by Levi liking apples (I have a fic for that too hehe), and cherries, and fresh navel oranges. He's always got an apple or orange for lunch, or snacks on a bowl of cherries when they're in season. And loving apples as well, you're known to make tasty treats like tarts or muffins or crisps, and Levi always has his share.

You can't pass up the pineapple as well, or the blueberries and strawberries in season. Your freezer is full for smoothie ingredients. (Imma make a HC about everyones favorite fruit sometime)

Moving on to veggies, you stock up for salads and quick snacks. Bell peppers, cucumbers, carrots, zucchini, yes! All of it! How can you pass up a 1.5 pound organic zucchini for $1? You can't!

You like winter squash as well like butternut for soups or acorn for stuffing...or both for muffins or casseroles! (I have recipes!)

Also potatoes for baking or mashing yourself. And they last forever.

Okay but the zucchini? You have to visit the cheese stall and get asiago or mozzarella to shred on the zucchini and pop it in the oven for 15 minutes. SO GOOD. Also feta for salads. Cheese is the bulk of your dairy as it's coconut or almond milk in your fridge.

The tea stall! Loose leaf, baggies, give us the usual black or green tea. Chamomile or sage tea, cinnamon and honey lemon, and fruity flavors once in a while like pomegranate or pear mango. :D

Oh and dried fruit and nuts! Levis a weirdo and likes dried beets and such. He can have those. The hazelnuts too. But you both like raw almonds and the nutty granola blend for days you have oatmeal and want a crunch. Sometimes you just use it as a cereal base and throw in the blueberries! Dried fruit like mango or papaya wind up in your bag too. And those apple slices!

We can't forget the bread! You have to watch it here more than anywhere. Rye or pumpernickel loafs, small rolls of sesame seed or garlic herb. Sometimes they're for breakfast and sometimes for lunch.

How about your honey and fresh jams and peanut/almond butters? Gotta have something to put between those sandwiches! Apricot preserves, orange marmalade, classic strawberry jam. (Jam spreads better then jelly!)

You know I don't know where you're going to put all this stuff LOL

Sometimes you also grab eggs, and look at the non food items like the crafty handmade woodwork or coasters (no more coasters!) or fresh bar soap like lavender!

BTW if anyone is waiting for me to throw meats in there, you're going to have to do it yourself haha sorry

Oh wait but maybe you splurge on pasta? There's so many varieties! Maybe you go for lemon garlic linguini, or sun dried tomato fettuccine. And pasta sauce made with organic tomatoes, garlic, onion, basil and olive oil. YUM!

And if you go early and don't eat breakfast, you'll get it there. Strawberry mango smoothies, waffles, guava or chocolate empanadas?? (You eat healthy all the time, it's okay to not once in a while!)

Maybe you get lunch to go like woodfire pizza, or veggie wraps and rice and beans. Yes, you have lots of food, but after lugging it around and putting it away who wants to cook? You need to take it easy for a minute!

As far as plants, more zucchini, you can never have enough. Tomatoes and whatever lettuce variety is your favorite, and fresh herbs like basil, rosemary and parsley.

Fruits are a little more tricky I think, but a fig plant can go indoors or outdoors, and fresh figs are a nice treat! Lemons and limes are a good option too, and you can use them for some flavored water or to keep cut apples fresh :D Maybe if there's room blueberries too, or plums. (and apples)

So, what do you think? You going to the market with Levi? What are YOU getting??

#eliza answers #moots #moots housecat #levi ackerman #levi #levi fluff #levi ackerman fluff #aot #attack on titan #farmers market #fresh produce #let's go to the farmers market #levi headcanons #just my opinion people #and my likes hehe

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abookishdreamer · 2 years

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Character Intro: Despoina (Kingdom of Ichor)

Nicknames- Maiden of Arcadia by the citizens of Arcadia

Lady Mystery by the people of Olympius

Desi by Chione

Age- 18 (immortal)

Location- The Underworld

Personality- She's intense, tough, no-nonsense, solitary, and introverted with a sharp tongue. There's less than a few people whom she considers real friends. She's single- not having any desire to be in a relationship.

Despoina's father is Anytos (Titan god of anonymity & secrets). They have a close, albeit distant bond. He's one of the few people she trusts. She's been having a hard time establishing a relationship with her new stepmother Ichnaea (goddess of tracking) and her new baby half-sister named Phyge.

Her main address is her gothic mansion in the Underworld. The doors are made out of Stygian Iron & the knobs are in the shape of snowflakes. The floors are obsidian. Inside, the color scheme is black, glittering royal blue, glittering silver, & dark gray. There's a continuous freezing cold breeze blowing in. There's some soft black carpeting and gray leather couches. Her bedroom has a large canopy bed with silver & dark gray satin sheets, a thick white comforter, and satin pillows. She also has a small cottage in the state of Arcadia with similar aesthetics inside (except for the cold breeze).

She has the standard abilities of a goddess, except shapeshifting. As the goddess of the Arcadian Mysteries, frost, winter, & shadows her powers/abilities include being able to make any area frosty, controlling/summoning/manipulating ice & snow, making a temporary gray cloud (that expels hail or snow), umbrakinesis, teleporting (through shadows), & having minor prophetic abilities.

Her go-to drink is assam black tea. She also likes rum, hot chocolate, and an olympian iced coffee (no cream, no sugar) from The Roasted Bean.

Desi doesn't mind wearing her head covering, but she also likes wearing sweaters, sweater dresses, shirts with long flowy sleeves, leggings, & snow boots.

She highly admires & respects Phoebe (Titaness of prophecy, the moon, radiant intellect, & mystery), Nyx (goddess of the night), Pagoniá (goddess of ice), and Styx (Titaness of hatred). Oddly enough, Desi's mentor was Demeter (goddess of the harvest & agriculture).

Desi loves wearing the La Petit Amour Nail Lacquer in the color "Espresso Drip".

Her favorite musical artist to listen to is O.

Desi's BFF is Chione (goddess of snow). They both stay over at each other's place & they genuinely enjoy each other's company. They gifted each other friendship bracelets- hers was with obsidian & blue sapphires while Chione's had diamonds & pearls on hers. Desi is also friends with Mania (goddess of insanity), Boreas (god of the north wind), Hecate (goddess of magic & witchcraft), Achlys (goddess of the death mist, poison, misery, & sadness), and Hades. She doesn't care much for Apollo (god of the sun, music, poetry, healing, medicine, archery, plague, light, & knowledge), Zephyrus (god of the west wind), Notus (god of the south wind) or the seasonal goddesses- Thallo, Auxo, & Carpo. She's also friends with Melpomene (muse of tragedy).

She loves the Titaness Phoebe's mystery novels. Her bookshelves are filled to the brim with them. She even follows her on Fatestagram.

When she travels out-of-realm, Desi likes stopping by Cocoa Delights. She buys two boxes of assorted chocolates- one for herself, the other for Chione. Her personal favorites are the dark chocolate covered jordan almonds & the milk chocolate raspberry truffles.

For her main source of income, she models for Ice Stones (Chione's jewelry brand). She also writes gothic short stories for O Dianooumenos- Athena's magazine.

Some of Desi's favorite meals are fesenjan (pomegranate & chicken stew) with white rice, her favorite comfort food being ash reshte, and her favorite frozen treat being saffron ice cream with faloode. She also likes Hestia's koulourakia ladiou (Greek olive oil cookies).

In her free time, she likes hanging out with her bestie. They ice skate, have movie nights, & snowboard. On her own, Desi loves reading (her go-to being mystery novels), knitting & sewing (she partakes in The Moirai's knitting group), and chess.

"Some mysteries are better left buried."

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

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sohamdigi · 5 months

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Savoring Health & Flavor: Unveiling the Magic of Fruit-Based Libations

In a world where health consciousness is on the rise, the quest for delicious yet nutritious beverages has led many to explore the realm of fruit-based drinks. From revitalizing fruit shakes to rejuvenating juices, there’s an array of delightful options to quench your thirst and provide essential nutrients. In this blog, we’ll delve into the goodness of Fruit Shakes, Fruit Juices, Pomegranate Juice, Coconut Water, and Badam Shake, understanding their benefits and why they’ve become popular choices for health enthusiasts and flavor aficionados alike.

Fruit Shake:

Fruit shakes are a delightful amalgamation of blended fruits, often combined with yogurt, milk, or ice cream. These vibrant concoctions offer a burst of flavors and essential nutrients packed in every sip. Whether it’s a tropical mango shake, a berry blast, or a classic banana smoothie, fruit shakes are not only delicious but also a convenient way to incorporate fruits into your diet. Rich in vitamins, minerals, and antioxidants, they serve as a quick energy booster and a perfect post-workout drink.

Fruit Juice:

Freshly squeezed fruit juices are nature’s elixirs, brimming with vitamins, minerals, and antioxidants. Be it the tanginess of orange juice, the tartness of cranberry juice, or the sweetness of apple juice, each variety offers unique health benefits. These juices are known for their hydrating properties and can be a great source of natural sugars, providing an instant energy boost. However, it’s essential to consume them in moderation due to their high sugar content, especially in commercially available bottled juices that may contain added sugars and preservatives.

Pomegranate Juice:

Pomegranate juice has gained popularity for its exceptional health benefits. Loaded with antioxidants, it’s revered for its potential to improve heart health, reduce inflammation, and even aid in combating certain cancers. Its sweet-tart taste makes it a refreshing choice, and studies suggest that regular consumption might contribute to overall well-being.

Coconut Water:

Known as nature’s sports drink, coconut water has surged in popularity due to its natural electrolytes, such as potassium and magnesium. This hydrating beverage is low in calories and sugar, making it an excellent choice for rehydration after physical activity or simply as a refreshing drink on a hot day. Its unique flavor profile and nutritional benefits have made it a favorite among health-conscious individuals.

Badam Shake:

Badam shake, or almond shake, is a creamy and nutty beverage made from blended almonds, milk, and sweeteners like honey or sugar. Almonds are a powerhouse of nutrients, including healthy fats, protein, and vitamins. This shake offers a delightful blend of flavors while providing numerous health benefits, such as improving heart health, aiding in weight management, and enhancing skin health.

Conclusion:

Incorporating fruit shakes, fruit juices, pomegranate juice, coconut water, and badam shakes into your diet can be a delicious way to boost your intake of essential nutrients. These beverages not only tantalize your taste buds but also offer a myriad of health benefits. However, it’s crucial to be mindful of added sugars and opt for natural, homemade versions whenever possible to reap the maximum nutritional rewards. So, why not raise a glass to these refreshing and nutritious concoctions and sip your way to a healthier lifestyle!

#Fruit Shake #Fruit Juice #Pomegranate Juice #Coconut Water #badam shake

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fiftytwotwentythree · 5 months

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Wellness Wednesday:

5 Days To Go... See You Guys There

This is my penultimate check in - Last one will be coming up this following Monday, January 1st, 2024 - and Boy-Howdy, I'm ready to blow this popsicle stand of a challenge.

I managed to sneak in some extra workouts and was able to log this week with some weight loss (actually hit a milestone of weight loss) and I'm still hoping I can finish strong.

I don't have much else to report - except I am exhausted and slightly afraid that I may be addicted to Corn Nuts.

Let's Go!

52nd CHECK-IN:

Current Goals:

Lose 52 lbs: Completed

Loss 52 lbs as of 4/12/2023

Milestone: Loss 100 lbs as of 11/01/2023

Milestone: Loss 104 lbs as of 12/27/2023 thus doubling my initial goal of 52 lbs

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

Groundhog Day Diet: Completed*

10/01/2023 - 10/31/2023

Meal Tracker:

THURSDAY

Lunch:

Annie Chun's Sweet Chili Noodle Bowl

- Serving of Kirkland's Signature Roasted Garlic and Herb Seasoned Almonds

(2) Leftover Oven Baked Turkey & Swiss Sliders

Cup of Del Monte Peaches

Snack:

Bag of BBQ Corn Nuts

Bowl of Wonderful's Shelled Salt & Pepper Pistachios

(4oz) Bag of Sahale Pomegranate Vanilla Flavored Cashews Glazed Mix

(4oz) Bag of Sahale Snacks Pomegranate Flavored Pistachios Glazed Mix

Supper:

Box of Cheetos Four Cheese Mac N Cheese

(6) Las Palomas Beef & Cheese Empanadas

FRIDAY

Snack:

Bag of BBQ Corn Nuts

(2) Small Oranges

(1) Pepper Jack Beef Stick

Supper:

(1) Cheeseburger

(3) Homemade Burritos

- Mix of Ground Beef and Sausage

- Refried Beans

- Sour Cream

- Lettuce

- Green Onion

- Shredded Mild Cheese

- Ortega Sauce

SATURDAY

Breakfast:

(3) Bun Length Smokies of (3) Bakery Buns

(1) Over-Easy Fried Egg

Plate of Hasbrowns

(2) Glasses of Orange Juice

Snack:

(2) Cups of Orville Redenbacher Ultimate Butter Popcorn

(4) Small Oranges

Supper:

(2) Slices of Ham of (2) Bakery Buns

(1) Side Slice of Ham

(3) Scoops of Mashed Potatoes

(3) Scoops of Corn

(3) Scoops of Green Bean Casserole

(1) Glass of Orange Juice

SUNDAY

Lunch:

Meat, Cheese, and Crackers

- (12) Crackers

- (6) Slices of

- (6) Slices of Pepper Jack Cheese

- (6) Slices of

(10) BBQ Smokies

Snack:

Bag of Corn Nuts

(2) Large Bowls of Smartfood's White Cheddar Popcorn

(10) BBQ Smokies

Supper:

Can of Campbell's Chunky Chili Mac

- (10) Crackers

- Shredded Cheese

(1) Slice of Buttered Bread

(1) Glass of Chocolate Milk

MONDAY

Snack:

Meat, Cheese, Crackers

- (8) Crackers

- (4) Slices of

- (4) Slices of Pepper Jack Cheese

- (4) Slices of

Bag of BBQ Corn Nuts

Supper:

Large Plate of Poutine

- Fries

- Beef Gravy

- Herdez Shredded Pork

- White Cheese Curds

- Old El Paso Spicy Queso Blanco

Small Plate of "BBQ Fries"

- Fries

- Herdez Shredded Pork

- BBQ Sauce

- Old El Paso Spicy Queso Blanco

(1) Glass of Chocolate Milk

TUESDAY

Lunch:

StarKist Smart Bowls Barley & Beans with Tuna: Tomato Basil

Snack:

Serving of Kirkland's Signature Roasted Garlic and Herb Seasoned Almonds

(1) Glass of Chocolate Milk

Supper:

Can of Progresso Southwest-Style Black Bean Soup

- (10) Crackers

Cup of Del Monte Peaches

WEDNESDAY

Lunch:

Can of Progresso Mediterranean-Style Lentil Soup

(1) Glass of Chocolate Milk

Snack:

Bag of Corn Nuts

Supper:

Hot (Leftover) Ham & Swiss on (2) Sweet Hawaiian Buns

(2) Small Pork Quesadillas

- Leftover Herdez Shredded Pork

- (2) Small Tortillas

- Shredded Mexican Cheese

- Sour Cream

- Old El Paso Spicy Queso Blanco

(1) Glass of Chocolate Milk

Workouts:

THURSDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SATURDAY

(40 mins/~2.5 miles) Walk/Jog on Treadmill

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Squats [4 sets of 25]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

MONDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

* Morning Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Afternoon Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

WEDNESDAY

* Morning Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Afternoon Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 12/20/2023:-0.6lbs

Weight As of Noon, 12/27/2023: -0.6 lbs

Total Weight Loss: -104.0 lbs

Closing Thoughts:

The Good:

5 Days Left in this Year's Challenge.

Doubled my goal of losing 52 pounds. Broke 104 pounds today.

The Bad:

5 Gruelling Days Left in this Year's Challenge. 5 Days of Minding My Portions and Staying on Top of My Workouts. Gotta Finish Strong... Hopefully this doesn't have me rolling into the New Year as Grumpy Goose.

The Ugly:

Could use a little siesta. So terribly tired that I slept through most of family holiday funtions... and I am still exhausted.

#52 in 23

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