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dustofthedailylife · 11 months

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Cereal Debates

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Pairing: Alhaitham x (gn!) Reader

Summary: You get the urge to tease your boyfriend every once in a while. And today was another day like that. And what better way to do that than to bring up the age-old question: Is cereal soup?

Tags: Crack, a bit of fluff toward the end

A/N: I wrote this like a possessed woman when I thought about the idea. Especially since Alhaitham HATES soup... and don't we all want to rile him up at times? I sure as hell do, especially since he made me lose three 50/50s on his banner now -.-

You sat on the sofa in the living room, flipping through the daily newspaper and eating a bowl of yogurt with fruits for breakfast.

You suddenly hear the floorboards in the direction of the bedroom creak and not too long after you could hear a yawn and some feet shuffling towards the living room.

“Good Morning.” Alhaitham groaned sleepily.

He rubbed his eyes and squinted as soon as he was faced with the morning sun falling in through the windows. He had always been somewhat of a morning grump and to be honest, it sort of made him look cute.

The disheveled hair and clothes, the imprint of his pillow still on his cheek, the sleepy expression, and the frown as he slurped his coffee in silence every morning. It took all your willpower not to jump and squeeze him tightly. No one would think someone like Alhaitham could manage to look so adorable, but you had proof he did.

“Good Morning! Slept well?”

“Mhm.” He hummed briefly before vanishing into the kitchen without another word. Like mentioned before - morning grump.

You could hear him press the button on the coffee machine before a familiar buzzing sound could be heard from the same device. He seemed to also get himself something to eat since you could hear him clink some bowls together.

Not long after, he emerged from the kitchen with a steaming cup of black coffee and a bowl in hand and sat down at the dining table.

When you decided to join him, your eyes couldn’t help but fall onto the bowl. It was a bowl of cornflakes that he was expressionlessly shoveling into his mouth.

You amusedly bit your lip because you knew he usually hated everything soup-like, and cereal was no exception to that. And you sometimes couldn’t help but want to tease him a little. And this morning the perfect opportunity presented itself to you.

“Never thought I’d see the day you'd eat soup out of your own volition.” You smirked, knowing full well that you said “soup” and not “cereal”.

“We had no more bread left.” He explained with another grumble, putting another spoon full of cornflakes in his mouth before suddenly pausing in his movement and looking back at you completely irritated. “What did you say?” He inquired horrified, with his mouth still half-full.

“I said, I never thought I see you eat soup voluntarily.”

He knitted his brows further before gulping and pointing at his bowl. “This is cereal.”

“Yes, I’m well aware of what it is. I have eyes. Cereal can be considered a soup-like dish.” You stated matter of factly as you bit back a smirk.

You pretended to go back to eating your yogurt and reading your newspaper but you could see his completely shocked and low-key annoyed expression from the corner of your eye.

“Cereal is not soup. Cereal is cereal.” He grumbled.

“Is that so?” You raised an eyebrow in amusement.

“Yes. Soup is a liquid food, especially with meat, fish, or vegetable stock as a base and often contains pieces of solid food.” He recited the definition he knew, only Archons know where, from. Suppressing laughter became harder and harder by the minute, especially seeing how serious he was taking this debate all of a sudden.

“Especially with meat, fish, or vegetable…”, you pondered putting an emphasis on the first word. “So that means it is mostly cooked that way but not always. So milk can serve as a base just as fine. And technically if you use soy milk or pea milk it would count as vegetable stock, no?”

You could see the muscles in his jaw tense as he gazed at you, thinking hard of what to reply. You could practically see the gears turn in his head before he started to smirk triumphantly. You knew him well enough to know that he must’ve come up with, what he thought was, an irrefutable argument.

“There is something you just said. Cooked. No heating in the process of making a bowl of cereal whatsoever. It’s served cold - therefore it isn’t soup.” He leaned back in the chair with a self-satisfied grin, expecting you not to be able to counter his argument further.

But he shouldn’t count the chickens before they’re hatched.

You stayed silent for a minute and already had a counterargument in your head from the get-go. You just wanted to wait until he took a sip from his coffee before you dropped it.

“Explain Gazpacho then.”

You could see his eyes widen and train on you over the rim of his cup before he put it back on the table with a loud thud. He crossed his arms over his chest, looking annoyed once more.

“What about French Vichyssoise? Also not soup according to you, just because they’re served cold?”

“Okay, I get it.” He grumbled once again, before pondering for a brief moment. “But all of these soups have something in common.”

“Oh? Please enlighten me, Grand Sage.” You continued your teasing.

“It’s Acting Grand Sage.” He emphasized, lightly rolling his eyes with a huff. “But anyway. Soup isn’t sweet. Neither of the ones you named is sweet. They’re savory. Cereal is always sweet.”

He smirked at you once again, fully believing he now had you cornered.

Wrong.

“Ginataang Bilo-Bilo, Koldskål, Zenzai…” You started listing sweet soup dishes from all over the world, watching how his face showed an ever-so-slight hint of surprise as well as horror.

“Now you’re just making things up.” He huffed.

“Want me to show you the soup recipe book we have over there on the shelf? Not that you ever looked at it.” You replied with a teasing lilt.

He had his hand clutched so tightly around his spoon by now that his knuckles were beginning to turn white. You knew he hated losing arguments and battles of wits and this wasn’t going in the direction he had imagined at all. Much to your amusement, however. You could practically see little clouds of steam rise from his head because his brain was racing at a million miles per hour. You just knew he was wrecking his brain to come up with a counterargument once again.

“Okay.” he finally said getting up and grabbing something from the kitchen. He came back with a triumphant smile as he placed a raw, unpeeled potato on the table in front of you.

“What’s this?” He asked, motioning in your direction.

“A… potato?” You replied in confusion, unsure where he was trying to go with this.

“Correct.” He nodded, putting one finger on his chin after placing a bowl of dry cereal right next to it and looking at you expectantly.

“That’s cereal.”

“Also correct.”

“Alhaitham, I’m not sure I follow.” You raised an eyebrow at him, still highly amused about how invested he was in this crack debate.

“A potato is a condiment you can make soup from. But a potato by itself is just that - a potato. You have to prepare it in a special way in order for it to become soup. The same goes for everything else you named. Cereal is always cereal, whether it swims in milk, water, broth, or nothing at all.”

“Okay, fair. Can’t refute that argument.” You admitted with a nod, hearing a small sigh of relief from the other side of the table.

You were no longer able to hold back your laughter now that you looked at his borderline exhausted and relieved expression.

“What? Don’t tell me you still have a counterargument?” He inquired as his eyes widened.

You shook your head. “No, I don’t. You should see your face right now though, it’s hilarious. I was just trying to tease you a bit, I didn’t think you’d get this invested.” You wiped a tear out of the corner of your eyes as you continued giggling.

“You–” He grumbled playfully as he clenched his jaw before he started smiling. “Come here!”

He got up from his chair and lifted you out of yours, walking over to the sofa, and throwing you down it together with himself. He started tickling your sides while holding you tightly to his chest so you couldn’t escape his playful attack.

Out of breath from laughing so much you leaned your forehead against his chest before snaking your arms around him.

“I love you, you dork.”

“I love you, too.” He replied, lifting your chin up and pressing a featherlight kiss on your lips. “Even if you start arguments about soup with me first thing in the morning. You’re lucky you’re so cute.”

Do not repost, copy, translate or edit - © dustofthedailylife || reblogs, comments, and asks about Genshin or my fics are always greatly appreciated and motivate me! Maple dividers are mine - do not copy.

#genshin impact #astronetwrk #genshin fanfic #genshin x reader #alhaitham x reader #al haitham x reader #alhaitham x y/n #genshin fluff #genshin crack #genshin alhaitham #genshin x y/n #genshin impact fanfic #genshin drabbles #genshin scenarios #genshin brainrot #genshin headcanons #🍁 dust writes #🍁彡 gi

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chocodile · 6 months

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Thought it would be fun to illustrate some Amaranthine cuisine from various regions (and time periods). Long writeups under the cut!

Western Kingdom Cuisine: Northern Upper Class

The cultural cuisine of the northern part of the Western Kingdom is shaped by the region's harsh, snowy climate. The cold meant that it was easier to keep food from spoiling, but hard to find it in the first place. During the warmer spring and summer months, food would be collected and then salted, dried, pickled, or otherwise preserved in order to last through the winter. Red meat is their primary dietary staple, and is served in a wide variety of ways, including raw and engastrated. Dairy is also common in all forms -- cheese, butter, milk, and as a component of common sauces and chowders (another cultural favorite, and great way to use up leftovers). Alcohol is also common, with a favorite cultural drink being a spiced, warmed fermented milk with a flavor similar to eggnog.

Northern dishes prioritize making use of all parts of the animal, especially nutrient-rich organ meats and fat. As a landlocked region with few rivers, fish is somewhat uncommon, but not unheard of, especially salted or pickled fish shipped in from the south. Also, as mentioned before, eating animals, including "one's own kind", is not taboo at all in this region. In such harsh climates, turning one's nose up at a filling meal is seen as ridiculous.

When good meat is available, though, presentation can get a little… creative. Or, as some might describe it, obscene. Feasts for nobles often involve whole roast hogs stuffed with turkeys stuffed with game birds stuffed with exotic, imported pickled fish, ground meat sculpted into strange and creative shapes, and other ostentatious displays. If a nobleman's chefs can do something artistic with the meat that his guests have never seen before, it's considered very impressive. Of course, to foreigners, a western kingdom noble's banquet can look rather nightmarish and grotesque. Such displays of excess are generally the realm of the wealthy, but most families will still celebrate with a "turducken" or similar engastrated roast once a year during winter feast.

Fresh fruits and vegetables make up only a small component of northern dishes. Berry preserves and pickled vegetables are prepared during the summer months, but the only "fresh" vegetables accessible during colder months are hardy root vegetables and tubers harvested from geothermal caves. Mushrooms, also harvested from the caves, are eaten in many forms.

Bread made in this region is typically very hard and dense. This "thickbread" is intended to be soaked in gravy, milk, or soup to soften it and make it more palatable. Attempting to eat the bread without softening it is a clear indicator that someone is a foreigner, or perhaps so poor that they can't afford a proper meal. Some "thinbread" is baked slightly softer and intended to be eaten in slices, but culturally, it's still expected that you put some sort of gravy or spread on it so that you don't look like a confused foreigner or destitute peasant.

For dessert, northerners often eat dessert breads soaked in sweetened, spiced cream and topped with berry preserves and candied mushrooms. Berry tarts are also made with preserves during colder months and fresh fruit during summer months, and are associated with spring, celebration, and hardship ending. These berry tarts are often eaten at celebratory dinners at the end of winter and given to students after finishing exams.

Many residents of other territories find traditional northerner food a little overwhelming due to how rich and dense it is. It can certainly take some getting used to. Eastern Kingdom residents tend to find northern cuisine especially nightmarishly grotesque and barbaric due to their cultural views around meat. However, with increased trade and travel over the last few decades, northerner food is beginning to look more like the food from the rest of the Western Kingdom, and some of the more offputting cultural practices like the ostentatious engastrated meatcraft and inedible-unless-softened bread are becoming somewhat less popular.

Eastern Kingdom Cuisine: Coastal Citydweller

The Eastern Kingdom's cuisine is similarly influenced by their climate. The desert that spans much of the region meant that, aside from its sparkling oasis cities and rim of fishing towns along the coast and major river, many residents traditionally lived a nomadic lifestyle. Additionally, unlike the Western Kingdom, they absolutely do view "eating your own kind" as tantamount to cannibalism, which meant that most red meat was only consumed during times of desperation or occasionally during holidays/rituals, though the latter is mostly seen as a weird unsavory rural thing.

The Eastern Kingdom's meat taboo generally does not extend to fish, shellfish, and insects. Fresh fish and shellfish are routinely consumed near the coast, often seared in olive oil and spices and served over a couscous-like grain base, and a salty paste made of fermented fish is smeared on bread in interior regions. Beetles coated in chopped nuts and chili powder and dried, and honeyed crickets are also popular snacks.

Eastern Kingdom cuisine also involves a lot of nuts, beans, and seeds as major dietary staples. These foods are long-lasting, spoilage-resistant, nutrient-rich, and grew easily along the banks of the kingdom's major waterway and oases even before cities settled there. These three food groups are found in nearly all of their cooking. Nuts and seeds are baked into bread and desserts but also mixed into stir fry-type dishes to add protein. A common dessert and trail snack consists of dried dates mixed with walnuts. Dates and figs are also made into jams and eaten spread over bread or as a component in sauces.

Vegetables and fruits, as well as olives, were grown in grand, sprawling, aqueduct-fed gardens in oasis cities and on riverbanks. Cacti, once cultivated extensively by ancient nomads, are served chopped and glazed with honey, another dietary staple.

Dairy, derived from pack animals used by nomads, is also somewhat common, though difficult to transport without spoilage. It is paradoxically seen as a practical, basic food by nomads and farmers, who can milk it directly from its source, something of a luxury by city-dwellers.

Additionally, the Eastern Kingdom's sprawling coastlines mean an extensive seafaring presence. As a result, they have brought back many novel plants from far afield to be cultivated in the Eastern Sultan's personal palace garden. Among these: cocoa beans, which are refined into a spicy energizing herbal drink similar to coffee. "Chocolate houses" serving this drink can be found throughout larger cites, sometimes mixing the cocoa drink with more familiar sweetened cactus juice to stretch the expensive cocoa powder further.

Post-Fall Cuisine: Ironfrost Middle Class

The society that eventually emerged after the fall of the Old Kingdoms was quite different from what came before. Though discovery of ironworking led to the rise of industrialization--processed food and automated canning, among other innovations-- the harsh, permanent winter that eventually consumed most of the continent meant that cuisine never reached the levels of decadence it had in the Old Kingdoms. This is especially true of the working class in Ironfrost, whose rather dreary cuisine is shown here.

Limited accessibility of fresh fruits and vegetables--grown in engineered greenhouses or shipped in from the far south over increasingly long distances as the cold spread southward--meant that nearly all vegetables are eaten canned. Many, especially those in rural northern towns that lacked greenhouses, may have never even seen a fresh tomato or head of lettuce before. (The City of the Sun produces fresh fruit and vegetables for the far north--including exotic apples in nigh-extinct Old Kingdom varieties--but cutting a trade deal with the reclusive city-state can be difficult due to the whims of its elusive cultish leader.)

The one exception? Mushrooms. Like the Western Kingdom northerners that lived there before them, Post-Fall societies came to rely heavily on harvesting edible mushrooms from the geothermal caves below the tundra. Mushrooms are a crucial dietary staple and can be roasted, pickled, fried, pureed, or even candied. Many of the more specialized cooking styles such as candying were passed down by survivors of the fallen Western Kingdom, thought the passage of time and changing availability of spices and other ingredients have rendered many recipes quite different from their ancestors.

Fresh meat is easier to access and easier to preserve with minimal loss of taste or texture thanks to the frigid weather providing easy "refrigeration" by way of outdoor iceboxes. However, a whole, freshly-cooked roast is still considered a rare treat for most, especially for the mine and factory workers living within the dense industrial labyrinths of Ironfrost. Canned and dried meats are popular due to being less sensitive to spoilage when kept indoors or transported across different climates.

Overall, the heavy reliance on dried and canned food means that most available ingredients are ugly, mushy, and lacking in natural taste due to the extensive preservation process. As a result, stews, loafs, and casseroles are common, as well as jellied aspic dishes. Any manner of preparation that can hide the appearance of limp, shriveled vegetables or disguise the taste of eating the same salted meat every day is useful. Creative meat presentation, such as sculpting ground meat into fun shapes, decorated meatloaf, and ornate aspic molds is another cultural holdover passed on by Western Kingdom survivors, though in the current day it's associated more with the middle or lower middle class rather than nobility. It is now more of a way to make the most out of poor circumstances than to impress fellow nobles at parties.

(Side note, not pictured: Modern day Ironfrost elite tend to favor very plain dishes made out of fresh food, garnished with sliced fruit--the mere fact that they can access such exotic fare makes their wealth self-evident! An aspiring elite with limited funds can choose to rent a bowl of Sun City apples or even an elusive pineapple to impress party guests instead.)

One of the few pieces of Eastern Kingdom food culture that survived to the present day is chocolate, though like Western Kingdom dishes, it is now quite different from its original form. These days, cocoa is blended with fat and sugar and eaten as a dessert: chocolate. This has caused its popularity to explode. Chocolate bars are incredibly popular for their delicious taste and portability, and cakes and cookies made with chocolate are coveted by the poor and wealthy alike. Of course, the cold climate means that cocoa beans can only be grown in specialized greenhouses, and the owners of these greenhouses are keen to charge a premium for access. Ironfrost and The City of the Sun are the two major cocoa producers and it's not unheard of for Ironfrost soldiers to bully smaller cocoa growers out of business to maintain their near-monopoly. Still, hidden cocoa grows scattered around the tundra ensure that a large supply of "bootleg" chocolate remains on the menu--just don't get caught with it in Ironfrost territory.

#worldbuilding #food #fantasy food #verse: amaranthine #food //

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theabstruseone · 1 year

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'TIL a papyrus scroll indicates that, during the building of the tomb of Pharaoh Ramses III, the workers were upset about their treatment and, rather than discussing it with them, management served them a large meal.

'The workers didn't think that was enough so occupied the Valley of the Kings refusing entry to anyone until they were given a raise and "cosmetics" (research shows it was a form of sunscreen).

'So not only does workers organizing a strike and forming a picket line for better wages and workplace safety conditions date back TO THE FRIGGIN' BRONZE AGE, but also management has been trying to placate discontented workers with a pizza party.'

And then that went viral on Twitter and I got hammered with people trying to "Well ackshually" about my three-tweet-long thread on a thing I'd learned just that morning I turned into a joke about corporate pizza parties. So I decided to research and here's the entire story.

TL;DR: I was pretty much right except it'd be closer to say "donuts/cupcakes in the breakroom" rather than "pizza party".

The events took place sometime around 1157 BCE (specifically the 29th year of Ramses III’s reign) in the village of Deir el-Medina, a worker village for the people who worked on the built the tombs in the Valley of the Kings.

BTW, the site itself is fascinating as it was first excavated in 1922 and ended up being one of the most thoroughly documented accounts of community life in the ancient world and proved the builders of the Pyramids were middle-class skilled artisans and craftspeople, not slaves.

You also have to know that this era of history is around the start of what’s known as the Bronze Age Collapse. Some sort of environmental catastrophe happened that caused widespread crop failures across the ancient world.

Now what precisely happened is strongly debated, but generally several groups from elsewhere in Europe and Africa known as the “Sea People” attacked the ancient civilizations of the Mediterranean, which caused most of those cultures to collapse.

Also, commerce was a bit different as they were (oversimplified explanation) on the bread standard. Salaries were measured in values of beer and bread as the recipes for those were standardized and made up the basics of the diet.

So while common laborers would be paid in literal beer and bread, more highly-valued workers would be paid in an equivalent of a larger allotment of beer and bread. So they’d get paid “100 loaves a day” worth of oil or metal or coin representing the value.

Now, for our tale. This comes from the contemporary account of the scribe Amennakhte. If anyone wants to read along, a photo of the scroll along with a translation is available to read for free at https://libcom.org/article/records-strike-egypt-under-ramses-iii-c1157bce

On Year 29, Second Month of Winter, Day 10, a group of workers walked past the guards and sat at the Temple of Menkheperre stating it had been 18 days since they’d last been paid, staying the night in the tomb saying “We have matters of Pharaoh”.

The following day, a scribe brought the workers 55 “s'b-cakes”. So yes, a “pizza party”. I can’t find any reference to what this is precisely other than “fine bread” that was worth more than a large loaf of standard bread.

Seriously, I wasted an hour of my life trying to figure out what “s'b-cakes” are exactly so if anyone knows please tell me.

Anyway, it didn’t work and there was “quarrelling” at the temple of Ramses II. The translations says “chief of police” which doesn’t seem quite right but I’ll go with it, but anyway he said he’d fetch the mayor of Thebes.

The mayor claimed they didn’t have enough to pay. The workers responded by saying “The prospect of hunger and thirst has driven us to this. There is no clothing, there is no ointment*, there is no fish, there are no vegetables.”

They then said to go tell it to the Pharoah directly. On Day 12 (the day following the “quarrelling”), they were given their ration they were due during the previous month (basically, they got their back pay). It was 21 days late.

Side note: I got some pushback by an “Egyptologist” for calling the “ointment” a type of sunscreen and…yes, it was. Some translations mark this as “cosmetics” but it was a medicinal balm used to prevent and treat sunburn. What the hell else would you call it?

So Day 13 (the fourth day of the strikes) and Mentmose, the “chief of police”, apparently took a side. He told the workers to lock down the work site and continue their protests, and that he’d lead them to the temple to continue the sit in.

His words (recorded by Amennakhte): “I’ll tell you my opinion. Go up, gather your tools, close your doors, fetch your families, and I’ll lead you to the temple of Seti I and let you settle down there.”

At this point, the tax master Ptahemheb came out to talk to them making a list of all the things they demanded. On Day 15 (sixth day of the strike), they tried another “pizza party” with half a sack of barley and a jar of beer for each worker.

Amennakhte doesn’t say what their response was exactly, but does say that the workers brought torches so they could continue the protest in the dark. So I take it the response wasn’t good.

Day 17 (eighth day of the strike), the head of the temple came out and asked what demands to bring to the Pharoah for them. And they gave a detailed list of what precise wages they wanted for each of the workers.

On that day, they were given what they asked for in rations for the second month of winter. They may have also been paid early as they should have been paid on the 21st or 28th day depending on the source.

So we’re now in the third month of winter (no exact date written) and they’re still striking. Worker Mose said basically “As Amun as my witness if you drag me away I will come back and start robbing the tombs.” I couldn’t fit the whole thing in one tweet.

Reshpetref, the proctor, said “We will not come back, you can tell your superiors that. For sure, it is not because of hunger that we strike, but we have a serious charge to make. Something bad has been done in this place of the Pharoah”.

We’re on the fourth month of winter now, Day 28 (so over three months of striking now) before the Vizier shows up. This is the government official that handles day-to-day business and is second only to the Pharoah.

He says he just got promoted so isn’t authorized to give them their wages (at least partially true, he’d just been promoted five days prior) and even if he could, there was nothing in the granaries to pay them with.

The granaries may have been empty because of the other issues going on with the Bronze Age Collapse or it may have just been the rampant corruption speculated of the government of the era, or he may have been lying.

On the first month of summer Day 2, the crew got two sacks of grain as their ration (they’d demanded 5 ½ sacks each). The foreman Khonsu told them accept it, then go down to the market and tell the Vizier’s children about it.

Amennakhte (who again, is writing this scroll) stopped them and said NOT to go to the market since they’d been paid and if they did, he’d have to have them arrested. He doesn’t mention they were only paid a third of what they were owed.

First month of summer, Day 13, passes the guard post saying “We are hungry” and continued their sit in. They shouted at the mayor of Thebes as he passed, who then got them 50 sacks of grain to tide them over until Pharoah paid them.

That’s the end of this particular scroll, but there’s evidence that strikes continued throughout the reign of Ramses III as there are records of more workers being hired to transport food and supplies to the workers.

The scroll also leaves out some of what happened in between dates. For example, it wasn’t one single long strike, but a series of them. After they were paid their wages the first time, the workers went back to work.

However, they were told that was their pay for the third month of winter and not the second so they wouldn’t be getting paid again, sparking the second strike that lasted into summer.

There’s also a big deal in Egyptian culture at the time called “Ma’at” or basically “The Order of Things”. Nobody had any idea what to do with the striking workers because workers weren’t supposed to strike. They were supposed to work.

Sure, they were treated well and the village of Deir el-Medina lived at what could be called middle-class standards for the time period, but they weren’t supposed to rebel against their betters in this way. It was unthinkable.

There was also a big festival coming up to celebrate the 30th year of the reign of Ramses III and a lot of the government officials were focused on that, more concerned with maintaining order than actually managing the country.

I should also note I paint Amennakhte as on the side of the government rather than the workers when the opposite was likely the case. The strike wasn’t recorded in the official government records as Egypt tended to cover up their losses.

That said, we do have some records like those of Amennakhte showing that, once the workers realized they had the power to organize, they used it all the way through the New Kingdom.

The last entry on the scroll doesn’t directly involve the strike, but is related. On the first month of summer, Day 16, one of the workmen provided evidence that government officials were stealing from the tombs.

One of them, Weserhat, was one of the ministers who shorted the workers payment previously. The other, Pentaweret, may be the son of Ramses III at the center of the “Harem Conspiracy”, an assassination plot that took place between 1 to 3 years later.

In summary, the workers were unpaid due to corruption and management enriching themselves, they went on strike, management threw them a pizza party, that didn’t work, and they eventually got their demands.

Though I guess if you want to be completely accurate, it was more “donuts/cupcakes in the breakroom”…

#egypt #ramses iii #ramesses iii #labor rights #strike #pizza party #donuts in the breakroom #union #union strong #Also before anyone says this is Ramses III not the Pharaoh of Exodus #That was Ramses II almost a century earlier and a completely different dynasty #Not going to open the can of worms that is archeological evidence (or lack thereof) supporting biblical accounts of history #But either way the events are unrelated as they were 70-100 years after Exodus would have been #ancient egypt #ancient history

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kneelingshadowsalome · 4 months

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Ozzie back here again to add to the idea of how much König needs to eat a day, here are a few suggestions that I can imagine he does to make his great need for food easier to handle (this is based on my own experience and the experiences of the other people at my gym and old veterans at my favourite pub so do not use this for in real life as this is just to help imagine how König eats and lives)

So, from what I know from the veteran I have made friends with, when he was in the military, they had a focus on foods that provided them with a great amount of energy, protein, iron, zinc, and vitamins C and D as it was the nutrients that they tended to run out of the most but it also the ones with some of the greater consequences with diseases that can make them weak and cause their immune system to be weak. Soldiers also eat a lot of protein as it is believed to help them grow their muscles more quickly. This makes me believe that König would focus on foods that provide him with a lot of nutrients but mainly protein to grow his muscles but not too much protein as he does not want to get sick and to build the balanced diet needed for his lifestyle

Some great food options for him would be many vegetables and fruits but for protein, I would suggest things such as eggs, poultry, beans, lentils, fish, nuts, chickpeas, yoghurts, and cheeses, I tend not to suggest red meats unless they are very lean due to the amount of fat in them and not being fond of the texture but I imagine König to enjoy them so if you were to make him food I would include things such as those along with some form of starch/carbohydrate by giving him some pasta, rice, bread, or potatoes which can help fill him up faster without him overeating and if they are reheated they will get resistant starch

I imagine König lives in the Alps so that he can be away from people and enjoy nature but I also imagine him earning a lot of money due to his job, putting his money into stocks/businesses, some dodgy dealings, and saving it up as he had no reason to spend most of it which means he could buy a lot of land. With this large amount of land, I imagine him using it to have his own giant garden with some animals, as it means he has to deal with fewer people to get what he needs. The garden would probably be made up of an orchard with trees of his favourite fruits but it would mainly be patches of vegetables and fruits while for his animals it would make sense for him to have chickens as he probably needs a lot (and I mean a lot) of eggs so having chickens make it a lot easier

If he can not grow it on his own land, he would probably hunt or forage it, which means that he can get his energy and murderous tendencies out that would normally be taken out on the field while still getting some food out of it (but it sadly makes him more hungry). But if it is a certain food like milk or cheeses or yoghurts he will most likely just go down to the local markets in the nearby towns and villages so he can get fresh items from people he trusts

Now we know some information about where he gets the food from we need to know where you would be cooking and keeping it. An appropriate and smart option would be to have a walk-in freezer in his basement that he can use to store the great amount of meats he has that has a wine/alcohol storage opposite it. While the kitchen would probably be massive and fully decked out with anything you need to be able to cook and two or three double-door fridges that are filled with any item that needs to stay chilled in it, although the cabinets are mostly up too high for anyone to reach without a stool unless you are König but they are filled to the brim with sweets as the giant has a sweet tooth to match his size or the weird collection of novelty cups he has collected from places he has went on missions too or beer glasses from different bars or pubs

If you were to cook food for him batch cooking (so you do not keep having to cook again and again) would be the best option with foods that are traditional to Austria or hearty foods like stews that can be cooked in large amounts with lots amounts of meats and vegetables (I can give a whole list of foods I recommend or I think he would like if you want them)

As you can tell I have too many ideas about this and I have way more because this has inspired me, and thank you for reading this long rant that probably does not make any sense

I love this so much 😭 The sweet tooth headcanon, his collection of beer glasses and such, him living in the Alps and hunting some of that precious protein... This screams Cabin/Off the grid König to me, I would make a cute garden for him to get those veggies stocked and stashed to some root cellar like this:

And then I'd probably spend the rest of my time here, cooking those hearty stews for him:

#feeding König #könig headcanons #I'm utterly shameless about wanting to take care of this man's EVERY need #long post #tw: long post

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tightwadspoonies · 6 months

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Eating Well

If you are someone who struggles to figure out what to eat, this post may help.

There is a lot of information out there about eating well. It's important to know it's not as complicated as most guides try to make it. The following is a simple way of looking at food adapted from David Werner's Where There Is No Doctor:

You need a main food, or foods. A "Main Food" is one or more starch bases, like pasta/noodles, bread/tortilla/biscuits, hominy, rice, potatoes, taro, millet, barley, or another grain or starchy tuber.

These are usually cheap and should make up a majority of your calories. They often also provide an amount of protein, vitamins and minerals.

However, living on starchy bases alone is not adequate. To them, you need to add at least one or two each of "Go Foods", "Grow Foods" and "Glow Foods" every day.

"Go Foods" are energy foods. They are things like oils, fats, peanuts, other nuts, oily seeds (like sesame and sunflower), and sugars (like granulated sugar, honey, maple syrup, and fruit juices). Eat more of these if you are doing heavy work. They can also replace some of your Main Food, though they are often somewhat more expensive.

"Grow Foods" are foods that build muscle and other body tissues and heal injuries. They include animal foods (like meat, eggs, milk, and fish), legumes (beans, peas, peanuts, and lentils), and seeds (pumpkin, sesame, sunflower, melon, etc...).

"Glow Foods" are foods that contain a lot of vitamins and minerals. These include dark green leafy vegetables (spinach, kale, collards, turnip greens, radish greens, etc...), orange vegetables (carrots, pumpkins, sweet potatoes, tomatoes, peppers, winter squash of any kind, etc...), fruits (apples, pears, berries, quince, etc...) and other vegetables (turnips, radishes, summer squash, onions, cabbage, etc...), herbs and spices (chili powder, garlic, cumin, thyme, oregano, sage, cinnamon, etc...).

Example meals (each meal does not need to contain all types of foods, as long as someone is eating some of each every day):

A rice bowl (Main) with vegetable (Glow) and bean (Grow) curry (Glow).

Oatmeal (Main) with whole or coconut milk (Go, Grow) and berries (Glow)

Spaghetti (Main) with tomato sauce (Glow) and meatballs (Grow)

Tapioca pudding (Main, Grow, Go) with cinnamon and nutmeg (Glow)

Farrow (Main) with stewed tomatoes (Glow) and olive oil (Go)

Zucchini boats (Glow) with black beans (Grow), rice (Main) and cheese (Go, Grow)

Baked potato (Main) with broccoli (Glow) and cheese (Go, Grow)

Potato (Main) and spinach (Glow) curry (Glow)

Whole fat yogurt (Grow, Go), granola (Main, Go), and berries (Glow)

Peanut butter (Go, Grow) and jam (Go, Glow) on toast (Main)

#food #eating #eating well #health

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mysticsublimeperson · 2 months

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I want to express my frustration because... im trying to write some time travel Merthur fanfic as one does...

and I keep hitting my head against the same wall. Because just in case you didn't know England SUCKED before imperialism and colonialism.

Not that that made it better but, the English isles didn't have a variety of fruits or vegetables, the did have meat and fish and salt I think, but no sugar or way of producing it but honey if I remember correctly.

And admittedly climate change is a pain in the ass, but in medieval times the winters probably consisted in huge blizzards and freezing for 4 months.

They didn't even had tea!!!

All the good stuff its because of colonialism which is horrible for the world but whatever.

Im trying so hard to ignore this facts... to be free and write about silly angsty boys but I needed someone to know how difficult it is.

Because Merlin having lived in a 21 century would have spent since the 16th drinking bloody tea, and now he is back in time and doesn't have tea, doesn't even have sugar, it's a pain in the ass to get milk, and he can't even get his favorites foods because the fruits and vegetables aren't even evolved yet.

BECAUSE YES! All of the greens have suffered a tremendous amount of change because of selective farming!! so even if there were apples back there, they probably wasn't the same apple, probably weren't even half as sweet as they are now a days!

Same with animals, and plants. Many of the species have gone extinct but they existed back then. And im dying for a chance to bring this into the fic, to prove just how difficult the transition it's, but a the same time, it doesn't matter right? not really.

bUT I NEEDED TO VENT A LITTLE SO thank you for listening to my rant.

Also im not even a history girly, im an art babe, so all of this I know by logic and assumptions from my art history clases, and my hyper fixation, so obviously take everything with a grain of salt.

((It's just that I was cooking and I was trying to think which ingredients were available at that time to make the most simple dish but no, there was almost none, no spices, no tomato, I think the had cabbage, and like broccoli because its the same plant, but probably wasn't evolved into all of the different versions we know, they had beans, and lentils I think, the potatoes come from South America, so no potatoes, the had bread but what kind of bread??? sO YEAH, this is my head.. all the time))

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assassinschaoticcreed · 15 days

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What's everyone's favorite food dish?

so specifically from where they're from/their cultural food:

Altaïr: braised lamb with honey and dates

Arno: pork wrapped veal and vegetable hot pot

Connor: hare and root vegetable stew

Desmond: he honestly isn't too picky, but he is very skeptical on some of the Italian dishes maria makes.

Edward: cod and red snapper in a spicy broth

Ezio: lamb and beef lasagna with eggplant caviar and mint

Jacob: breaded scotch eggs with herbs and traditional battered fish

specifically these meals I got from the AC Culinary Codex, my cousin got me the book for Christmas. for those who don't know what the book is; it's got a full meal for each assassin (bayek, altaïr, ezio, connor, aveline, edward, shay, arno, jacob & evie) main dish, soup, dessert and drink that was popular during their time/era. if you're curious for these I'm more than glad to give you the recipes, I personally wouldn't spend $30 + tax like my cousin did on the book rip.

American food wise;

Altaïr: Cold Cut Sandwiches

Arno: Beef Stew

Connor: Steak/Pork Chops

Desmond: Pizza

Edward: Hamburgers

Ezio: BBQ Ribs

Jacob: Chili Dogs & Chili Fries (change my mind)

#ac #assassins creed #ezio auditore #ezio auditore da firenze #desmond miles #ac desmond #arno dorian #arno victor dorian #altair ibn la'ahad #jacob frye #connor kenway #ratonhnhaké:ton #edward kenway

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useless-catalanfacts · 3 months

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I've added English subtitles to a video for the calçots sauce recipe.

Calçots sauce (in Catalan called "salsa de calçots") is one of the variants of the sauce called "salvitxada". It's one of the most popular sauces of Catalan cuisine, which we eat with meat, fish, vegetables and salads (or even just to dip bread 🤭). In the particular case of "salsa de calçots", it's when it's made to go with calçots (long sweeter spring onions cooked by roasting them on embers).

Personally, I love this sauce. Each family makes it a bit different, with a slightly different amount of each ingredient, and some may add a little bit of toasted bread and a little bit of parsley to the mix. So don't worry if you would rather change the quantities a little bit (but not too much, you don't want this to be a tomato sauce, for example).

Enjoy!

Original video: croquetadexocolata on Tiktok.

#salsa de calçots #salvitxada #menjar #receptes #catalunya #calçots #food #recipe #video recipe #cooking video #foodblr #cooking #foodie #sauce #delicious #yummy #vegetarian #vegetarian recipes #vegetables

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raven-at-the-writing-desk · 3 months

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I've been dreaming of the Benevolent Sovereign of the Oasis.

Sun and shadow. Two existences, locked in a perpetual cycle, unable to be without the other.

It hurts to part ways, but reunion is that much sweeter.

How does a moment last forever? How can a story never die?

His eyes flutter open, and the instant his awareness hits, so, too, does the lightning in his veins. He throws his covers off and scrambles out of bed. His phone is in his hand in seconds, the calendar app opened.

It's just as he anticipates.

“Today’s the day!!”

Kalim's exhilarated shout stirs the entire mansion. Various hired help glance up from their tasks—private chefs in the middle of their prep work, housekeepers tending to the laundry, gardeners watering the flowers—and tut or sigh.

"There goes the young master again," they’d murmur amongst themselves. "He's so excitable."

It's not an unusual occurrence, but this time is especially special. The notice had gone out months in advance, the most skilled laborers called in from all corners of the world for the event. He had counted down the days, cancelled all his meetings.

Just for this.

Kalim breaks into a sprint down the corridor, his sandaled feet pounding the polished floors. He skids around a corner and continues his frantic pace, almost knocking over a valet. The servant stumbles, but Kalim grabs his hands and pulls him up into a spin.

"It's today, it's today!!" he squeals, earning a blank stare from the valet.

"Yes, sir. The staff are all aware. The preparations are well underway, so you needn't be concerned."

"Gahahah, everyone's already hard at work this early in the morning!" Kalim’s boisterous laugh bounces off the high ceilings. “Is there anything I can do to help?”

“Oh no, please leave the work to us... Y-Young master? Young master, where are you going?!"

"I'm going to check up on some things, don't mind me!!" Kalim calls back. He has already taken off, leaving the valet stunned.

"... Well, he's certainly become more proactive."

Kalim sticks his head into the dining room. The table is large enough to host his entire family plus several guests, but today it is set only for two. The seats are intimately situated across from one another, their best plates, silverware, and cloth napkins set out to welcome the diners.

The centerpiece, an ice sculpture of a viper with its hood flared out, sparkles in the morning sunlight. It would be a puddle by now, had it not been enchanted to never melt.

Servants are busy setting up a banquet: crisp vegetables, steamed fish, crusted breads, seasoned meats. His stomach tosses uncomfortably when he passes the seven kinds of curry laid out in a row--but he reassures himself with the reminder that his guest is sure to love them.

The kitchen didn't skim on the beverage selection either. There are sparkling juices, rich soups, spiced coffee, and black tea, accompanied by a large pot of white sugar with which to sweeten it. For dessert, fresh fruits (no dates!), flaky layered pastries, ice-creams, and cakes dipped in sugar syrups, topped with crushed pistachios and candied orange peels.

"Care to sample, sir?" a servant asks Kalim. They offer a trey of appetizers, each with an odd stone-colored dollop.

He obliged, popping one into his mouth. "Mmm! What's this gray stuff? It's delicious!"

"The head chef's secret recipe, young master. He thought to bring it out of his recipe cards today in honor of the celebration."

"Wow, he's really going above and beyond for this!!" Kalim glances at his staff. Now the orchestra is filing in with their instruments, and a massive roast duck on a bed of fried garlic and scallions is being laid out on the table. Another team is stringing up lanterns, and a skilled animal tamer enters, hauling a crate of colorful parrots. "Everyone is. I really appreciate it.

"... Oh, hey!" He snaps his fingers, a spark in his eyes--as though he has just come up with a great idea. "I know! Since you've been putting your all into this, I think it's only fair you get to get off work early and have a chance to relax too!"

"Erm, sir--that's very generous of you, but we aren't even done setting things up yet. The decorations especially..."

"It's fine, I've got this!" Kalim turns to the rest of the workers calls out, waving his arms. "Hey, everyone! You're free to go! Grab some nice food from the kitchen on your way out. I can handle the rest!"

The staff look confused, but not one of them protests. Some shrug and immediately exit, others anxiously wait for their peers to go before they follow. Before long, the room is cleared.

"Alright, let's do this...!"

Kalim produces his magical pen and waves it in an arc. Golden sparkles rain down, animating nearby objects.

Plates, forks, spoons, and knives march to the long table themselves. Flowers settle into crystal vases. Banners and lanterns float up, pinning themselves in place.

There we go.

"Squawk, squawk, squawk!!"

Kalim follows the cacophony to the cage of parrots left behind by the animal tamer. They're scrambling around, looking longingly at the decorations that had been raised to the ceiling.

He brightens with understanding. "Oooh, I get it! You want to get out and stretch your wings too!"

Kalim hesitates, turning the choice over in his head. "'Hmm, well... Technically, you're not supposed to be released until he gets here."

A showy spectacle--that is how Kalim envisions it. A whirlwind of flashy feathers to welcome him back. But the longer he looks at the wide, wet eyes of the parrots, the more the sadness swells in his chest.

Poor little guys, bound to a cage.

"... Okay, I've decided! You can come out and stretch your wings, I'll just need you back on the ground before the big surprise. Then you can fly all you want when he gets here."

Kalim kneels, fiddling with the lock on the cage. The door easily slides open, and--

FLAP, FLAP, FLAP!!

The entire flock rushes out, sending Kalim flying back onto his bum. He braces against the powerful beating of wings, the talons and beaks nearly scraping his skin.

A voice cuts through the noise.

"Kalim!"

Someone tackles right into him, forcing him to the ground. The world violently tilts, and suddenly Kalim is staring at a ceiling swarming with golden lights and a vaguely shaped shadow looming over him.

"I thought you had matured a little since I departed, but it looks as though you still have your moments where you're hopeless without me. I didn't think the first thing I'd do when I got back was protect you, but here we are."

He blinks rapidly. His vision slowly corrects, lines drawing together and forming a crisper image.

That face.

He recognizes it.

His old friend, dressed in sandals, khakis, and a bright yellow T-shirt embroidered with pink tropical flowers. He wears a cap that resembles a cartoon character--a dog with floppy black ears. The man had entered with suitcases, which were dropped by the door the instant he jumped to Kalim's defense.

"Jamil...!"

Kalim yanks him into a hug. His face turns, tears welling in his eyes. "Y-You came!! And you came so early...!!"

"Of course I did. I promised you I'd return home after my travels," Jamil sighs, patting his emotional friend's back. "I was planning on surprising you first, but..."

He gives the dining room and its extravagant flourishes a glance. Parrots are roosting in the banners, popping the balloons, or stealing vegetables and fruit from the flatters.

"... It looks like you've beaten me at my own game," he says tactfully.

"Yeah!" Kalim sniffs, wiping at his tears. "I... I wanted to welcome you home with a huge celebration!!"

"... Idiot. I didn't come back for any of this. Not food, not music, not pets, not decorations. There's one thing that the Scalding Sands has that no other place in Twisted Wonderland does: my best friend."

"Awww, Jamil...!" Kalim's eyes wet again. He lets out a happy sob, reburying his face in Jamil's shoulder. "It's good to have you back!!"

He sighs deeply. Despite this, Jamil still manages a smile. "It's good to be back with you, Kalim."

#twst #twisted wonderland #Kalim Al-Asim #Jamil Viper #Scarabia #disney twisted wonderland #disney twst #twst countdown #twisted wonderland countdown #I've been dreaming...#twst imagines #twst scenarios #twisted wonderland scenarios #twisted wonderland imagines #twst anni #twst anniversary #twisted wonderland anniversary #twisted wonderland anni

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somethingclevermahogony · 1 month

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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!

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