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kaylinalexanderbooks · 2 months

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Find the Word tag

Thanks @jezifster for the tag! These are piling up I'm going through them!

My words: chill, lift, wreck, final

Your words: disappoint, raise, bland, flexible

Tagging @theeccentricraven @thepeculiarbird @awritingcaitlin @sleepywriter00 @mikathewriter @little-peril-stories @space-writes @unrepentantcheeseaddict @ohnomybreadsticks @blind-the-winds @andyswritings or anyone else who'd like to play!

Keep reading for:

Training session with dragon

Jack be nimble, Jack be quick, Jack jumped....

Don't let this guy fool you he's an asshole

Robbie's infamous fight with Jason

Chill - from The Secret Portal Part One (Akash POV)

Custos roared and his fire broke through the pitch darkness, illuminating Tyler. He pitched the light toward Custos as Kelsey slammed into him. Tyler stumbled but held his stance, pushing against Kelsey as he tried to keep Custos in the light. “Medina! Go!” I could scarcely make out Noelle’s outline in the dim light, but the chill I felt down my spine as her silhouette moved was strong. I heard a surprised shout. “Gills! What happened?” “My rock stopped! I slipped off the ledge, but I’m okay.” My grip on the stick tightened. Tyler struggled to keep Kelsey from knocking him over. I looked at Custos. Gills told me I was defense. He’d understand. The real problem was Noelle. She grabbed Gills’ rock in pitch darkness. She could get me. I pulled harder on the stick. Noelle’s pull tightened, too. Smirking to myself, I let the stick go and flew upward—cutting through the air. Noelle grunted as the stick hit her with her own force. Once high enough, I shot toward the dragon, hoping to keep the momentum to pass through the dampening field and get the sphere. I knew it as soon as I passed. I lost my grip on the air and began to fall, but I latched onto the collar before doing so. Custos didn’t like that and tried to paw me off, but I managed to unclasp the sphere. “Haha!—oomph!” I celebrated until Custos did knock me off.

Lift - from School of the Legends Year One

Jill seemed mildly confused, but she shrugged, and the three of them began to sneak back to the edge of the mantle. Jack fell a bit behind, struggling to carry the harp. The logical side of him told him to just leave the harp, but his gut told him otherwise. He couldn’t explain it, but he needed to take this harp. Ahead, Jill and Beau had already reached the end of the mantle. Jack gestured for them to go on, but too late he realized that was a mistake, as the harp began to slip from his fingers. He moved quickly, gaining a firm grip on the harp before it hit the mantle, but as he did so, one of his fingers brushed against the harp’s strings. Jack froze as both giants turned toward the sound. Instantly, the male was up and crossing the room. Jack bolted toward the end of the mantle, suddenly finding an adrenaline-fueled strength to lift the harp. “Go!” he shouted at Jill and Beau. “I’ll catch up!” They both hesitated, but they soon disappeared from Jack’s view. Jack continued to run, but was soon stopped by the crashing of a gigantic fist crashing onto the mantle in front of him, the force of which sent Jack off his feet, and crashing on his back. The giant loomed over Jack, eyes that were larger than Jack blazing in fury. “Who do you think you are?” he asked in a mountain-shattering voice--in English, Jack was barely able to process. “Breaking into my home and stealing my things?” “It’s not like you’re gonna do anything with them!” Jack shouted--though his voice came out a lot weaker than he expected. “I’m keeping them safe until they are needed!” The giant raised his fist--probably planning to smash Jack--but Jack took the opportunity to bolt toward the end of the mantle. The giant’s size was now a hindrance--too slow, and his fist crashed into the mantle, cracking it, just next to where Jack was. But the crack bent the mantle, and Jack now found himself on a sloped surface--slight enough to where he could still run, but steep enough for him to lose balance and almost fall to his feet. He peered over the side. Jill and Beau were now on the ground, pressed against the wall. They’d left the plants for Jack, though with the force of the crack, the stalk connecting the mantle with the side table had snapped. Jack was now at the edge of the mantle, looking down at the long fall to the table. He whipped his head back to the giant, who was now recoiling from breaking his mantle. He looked back at his options. He could stay here and get crushed, or he could jump. Then his eyes drifted past the table and to the recliner--the back of it. It was a soft surface. It wasn't too much farther. Though directly in the path of the jump he would have to make was the candlestick, the flame on the wick now threateningly large and sparking. A quick glance back was enough to tell Jack that he had no option. As soon as the giant slammed his hand down beside Jack, he jumped, hoping the force from the giant’s slam was enough to propel him over the candlestick.

Wreck - from The Secret Portal Part Three (OLD DRAFT because this word doesn't appear in any current drafts....this was back when telepathy and empathy were separate oh my God whyyyyyyy)

Doctor David Pinchên took a seat on his sofa, reclining into its soft cushions, his coffee warming his hands. Just three days ago, he had published his textbook on Telepathic Theory. It had taken him years of research, but finally, his work was complete. He hoped that the school curriculum would soon offer Telepathic Theory as a course. It was fascinating to think about, and he himself hoped that one day more and more of the youth would be as swept away as he was. He, of course, was not a telepath. He was, however, a Level-1 empath. The two were often confused, and he took umbrage at the ignorance of others when he had spent nearly the entirety of his life being asked, “What am I thinking?!” Though, being an empath, he did understand that not everyone was familiar with the Levels and Classes and abilities of their race. The database was long and complicated, and he wouldn’t be surprised if the one who put it together a millenia ago didn’t have it memorized by the time he or she died, even though when the database was first published, most of the subpowers, and even full umbrella powers, didn’t even exist yet. In fact, it hadn’t been too terribly long since a fourth Class of powers had been discovered, with the arrival of chronokinesis, energy conversion, and dimensiokinesis. With empaths being closely related to telepaths, David found himself sympathizing rather seamlessly with the psychics. Even as a Level-1, he still experienced the common headaches and emotional breakdowns that had formed into a sad-but-true stereotype for empaths to be unstable. He had been what some would call “a wreck” as a boy, and it didn’t help that he skipped two grades of elementary school, so being a physically smaller emotional mess did nothing to stop nasty kids taking advantage of him once his powers kicked in. Though he usually used his abilities to discover if anything else was bothering the bullies, which there usually was, and reported his findings to the school’s counselor, also an empath, all of which were, and usually that kid’s issue was resolved, which led to that kid being nice to him in gratitude. David didn’t want to brag about this accomplishment. He was just using his powers for a good reason. Because of these actions, he’d had mixed reception from adults. Some wished him to continue to use his powers and become a counselor or therapist, while others pushed him to appeal to his science side. He had no interest in therapy, as he had been simply stating his findings to someone much more qualified. So he did go toward the direction of a more theoretical science, which those adults that pushed him to pursue a more scientific path were convinced was “a waste of a great mind.” Oh, how he hoped he could see them once Telepathic Theory became a college major.

Final - from The Secret Portal Part One (Robbie POV)

I stopped in my tracks and turned to my right. Jason Sturges stood down the hall, clicking his stupid sticks against the lockers. A rush of fury overtook me as I remembered this morning. I didn’t know what I was doing until I was right beside Jason, punching him in the face. Jason stood up straighter, rubbing his jaw, his steely blue eyes locked on me with a look that could kill. Still, I didn’t regret the action. Yeah, I shouldn’t have done it, but who gave a shit? I may not have been a hero, but justice was justice. “Alright, heartthrob.” Jason tucked his drumsticks into the back pocket of his jeans. “This is how you want to play?” My right hand was on fire from the punch. Jason cracked his knuckles. I wanted to run, catch up with Akash, but I stood my ground. Jason took a swing at me; I threw up my hands to block my face—actually, my glasses—and Jason’s fist collided with my arm with enough force to cause me to stagger backward. Before I could regain my balance, Jason charged at me, and with full force, slammed me against the nearest locker. The impact caused my entire nervous system to light up, and though it hurt, I felt powerful. The force filled me with new-found energy. The lights flickered, warmth flooded through my body. Jason stepped back, though kept me in place. A scarlet light began to glow from somewhere. Jason looked at the light, then the ceiling. Then me. “What the….” I gave Jason a final push to get off of me, but what I meant to be a good shove sent Jason through the air and crashing into the lockers on the other side of the hall, then falling to the ground. The scarlet light dimmed until it disappeared. The lights stopped flickering. “Stay away from him,” I growled.

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mossy-rot · 10 months

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having thoughts about the narrator and the fact that if he got out of the parable he would have horrible agoraphobia

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greekcookingmadeeasy · 11 months

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Very Easy, Delicious Cherry Pie without Mixer aka Kerasopita

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Very Easy, Delicious Cherry Pie without Mixer aka Kerasopita - Paneykoli Pentanostimi Kerasopita Hwris Mixer BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

youtube

SERVES 🍴⃒ PREP. TIME 🕔⃒ 12 20 min.

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒ 45 + 10 min. wait Easy

Cherries are one of my most beloved seasonal fruits. Is it because they are sweet and sour at the same time? Is it because we only get them for a short period of time? Never mind the reasons, I usually eat them and then I get extra to make Cherry Spoon sweet (preserve). Recently, I tried this pie with cherries and I got really enthusiastic with how quickly it's prepared and its fantastic taste. I hope you will too when you try my super easy recipe. Suitable for lacto-ovo Vegetarians.

INGREDIENTS: • 3 cups / 500 gr / 1 lb 2 oz / about 50 Cherries (I used petrokerasa) • 4 large Eggs @room temp. • 3/4 cup / 165 gr. / 5.8 oz Sugar • 1 cup / 125 gr. / 4.4 oz Self-raising Flour • 1 cup / 250 ml fresh Milk @room temp. • 2 tbsp. / 28.5 gr. / 1 oz melted Butter (or margarine) • 8 gr. / 0.3 oz / 2 tsp. Vanilla Sugar • 2 tsp. Baking powder

METHOD: A. Prepare the cherries: 1. Wash the cherries very well. 2. Pit them one by one, using a bobby pin or a paper clip and place them in a strainer! Let them strain there for a while.

B. Make the batter: 3. Crack the 4 eggs in a large bowl, then add the sugar and whisk them together. 4. Next, add the vanilla sugar and whisk to blend it in. 5. Pour in the flour and milk and continue whisking until no lumps are in the batter.

6. Pour in the butter and mix to blend it in. 7. To finish the batter, add the baking powder and whisk briefly to blend it in. 8. The batter should be a bit runny, with a fluid porridge substance. 9. Butter and flour very well, a rectangle tin (or Pyrex) of 22 x 28 x 5 cm / 8.7 x 11 x 2 in. 10. Place the cherries in the tin, open in the middle, all in one row (not on top)! 11. There are 2 ways to do that: either cut them in half before placing them in the tin or squash them a bit so they stay open.

12. Pour the batter over the cherries! Leave it to stand for 5'.

13. Now it's ready for baking, that easy!

C. Baking instructions: 14. Bake Kerasopita in the middle shelf of a preheated Oven, both heating elements on @ 180℃ / 350℉, for 45' (depends on the oven). 15. After 45', test if the pie is baked through by inserting a knife in its middle. It needs to come out clean! 16. Turn off the heat and leave Kerasopita in the oven for 10' more.

17. Remove pie from the oven, placing it on the kitchen bench so that it cools down.

18. Look at this beautiful pie!

D. Serving suggestions: 19. Kerasopita can be served lukewarm or at room temperature. Serve it as an afternoon treat with Greek coffee, adding 1 spoonful of whipped cream on top (or vanilla ice cream).

With a crispy crust...it's fluffy, aromatic, fruity and juicy with that wonderful sweet/sour cherry flavour we all love to taste on those late spring days.

Soooo good!! Who would like another piece!? I know I would.

E. Storage Info: Store Kerasopita covered, in the fridge to preserve it, for up to 1 week. Take it out 1 hour to reach room temperature, before serving.

F. Cherry Health Benefits: Six Reasons Why You Should Eat More Cherries: a) Helps with Arthritis And Inflammatory Conditions. b) Helps Lower Blood Sugar Levels In People With Diabetes. c) Helps Lower the Risk Of Heart Disease. d) Helps Lower the Risk Of Colon Cancer. e) Helps Improve Memory. f) Helps You Get a Good Night's Sleep. Excerpts from medicaldaily.com

G. Greek Cherries Info: There are many varieties of Greek cherries that are basically divided into 2 great categories, those with gentle flesh and those that are crisp. Several varieties are cultivated in Greece, while the cherries produced are considered to be of excellent quality. The most well-known varieties are: a. Ruspova cherry, produced in Edessa. b. The crisp and tasty petrokerasa with a characteristic line in the middle of the fruit and c. Vodena cherries with the big, dark red, delicious cherries. The cherries produced from the above varieties, other than domestic consumption, are also exported worldwide.

The best, cheapest and freshest are in the open markets "Laiki". Don’t miss trying Greek cherries when visiting Greece! With Excerpts from Wikipedia.

H. Funny Childhood Memory: I have precious childhood memories of pitting cherries with my beloved Yiayia. Her beautiful hands were tireless and her patience with me remarkable since I was eating most of the cherries before they end up in the pot…! One time, as my Mom was chatting with my Yiayia and a friend who came to visit and they offered her a large bowl with 1 kg. cherries to nibble as they were drinking coffee, I was just sitting with them to hear the gossip. I was very focused on their chatter and I was nibbling the cherries, letting the pits in a small plate. By the end of the visit, my Mom saw the bowl empty, she realized that I had eaten all the cherries and she was frantic!!! That's how much I loved them. Needless to say that I had belly ache that night and I visited the loo a few times.

Check my YouTube Video: HERE

Πανεύκολη, Πεντανόστιμη Κερασόπιτα Χωρίς Μίξερ BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒ 12 20 min.

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒ 45 + 10 min. αναμονή Εύκολη

Τα κεράσια είναι ένα από τα πιο αγαπημένα μου εποχικά φρούτα. Μήπως επειδή είναι ταυτόχρονα γλυκόξινα; Μήπως επειδή τα βρίσκουμε μόνο για μικρό χρονικό διάστημα; Δεν έχουν σημασία οι λόγοι, συνήθως τα τρώω και μετά αγοράζω επιπλέον για να φτιάξω γλυκό του κουταλιού. Πρόσφατα δοκίμασα αυτή την πίτα με κεράσια και ενθουσιάστηκα με το πόσο γρήγορα ετοιμάζεται και τη φανταστική γεύση της. Ελπίζω να ενθουσιαστείτε και εσείς όταν δοκιμάσετε την πανεύκολη συνταγή μου. Κατάλληλη για χορτοφάγους.

ΥΛΙΚΑ: • 3 φλ. / 500 γρ. / 1 lb 2 oz / περίπου 50 κεράσια (χρησιμοποίησα πετροκέρασα) • 4 μεγάλα Αυγά σε θερμοκρασία δωματίου • 3/4 φλ. / 165 γρ. / 5,8 oz Ζάχαρη • 1 φλ. / 125 γρ. / 4,4 oz Αλεύρι που φουσκώνει μόνο του • 1 φλ. / 250 ml φρέσκο Γάλα σε θερμοκρασία δωματίου • 2 κ.σ. / 28,5 γρ. / 1 oz λιωμένο Βούτυρο (ή μαργαρίνη) • 8 γρ. / 0,3 oz / 2 κ.γ. Βανίλια σκόνη (βανιλίνη) • 2 κ.γ. Μπέικιν πάουντερ

ΜΕΘΟΔΟΣ: Α. Ετοιμάστε τα κεράσια: 1. Πλύντε πολύ καλά τα κεράσια. 2. Αφαιρέστε τα κουκούτσια τους ένα ένα, χρησιμοποιώντας μια φουρκέτα ή ένα συνδετήρα και βάλτε τα μέσα σε ένα σουρωτήρι! Αφήστε τα να στραγγίσουν εκεί για λίγη ώρα.

Β. Φτιάξτε το κουρκούτι για τη πίτα: 3. Σπάστε τα 4 αυγά σε ένα μεγάλο μπολ, προσθέστε τη ζάχαρη και χτυπήστε τα μαζί με σύρμα. 4. Στη συνέχεια, προσθέστε τη βανίλια και ανακατέψτε να ενσωματωθεί. 5. Ρίξτε το αλεύρι και το γάλα και συνεχίστε το ανακάτεμα μέχρι να μην υπάρχουν σβώλοι στο κουρκούτι.

6. Ρίξτε μέσα το βούτυρο και ανακατέψτε να ομογενοποιηθεί. 7. Για να τελειώσετε, προσθέστε το μπέικιν πάουντερ και ανακατέψτε ελαφρά να ενσωματωθεί. 8. Θα πρέπει να έχετε έναν ωραίο, κάπως ρευστό χυλό. 9. Βουτυρώστε και αλευρώστε πολύ καλά, ένα στενόμακρο ταψί (ή Pyrex) 22 x 28 x 5 εκ. / 8,7 x 11 x 2 ίντσες. 10. Τοποθετήστε τα κεράσια πρώτα στη φόρμα, ανοιχτά στη μέση, όλα σε μία σειρά (όχι από πάνω)! 11. Υπάρχουν 2 τρόποι για να το κάνετε αυτό: είτε κόψτε τα στη μέση πριν τα βάλετε στο ταψί είτε πατήστε τα λίγο για να παραμείνουν ανοιχτά.

12. Ρίξτε το χυλό πάνω από τα κεράσια! Αφήστε τη πίτα να σταθεί για 5'.

13. Τώρα είναι έτοιμη για ψήσιμο, τόσο εύκολα!

Γ. Οδηγίες ψησίματος: 14. Ψήστε την Κερασόπιτα στο μεσαίο ράφι ενός προθερμασμένου Φούρνου, στις πάνω και κάτω αντιστάσεις στους @ 180℃ / 350℉, για 45' (εξαρτάται από τον φούρνο). 15. Μετά από 45' δοκιμάστε αν έχει ψηθεί η πίτα βάζοντας ένα μαχαίρι στη μέση της. Πρέπει να βγει καθαρό! 16. Σβήστε το φούρνο αλλά αφήστε την Κερασόπιτα μέσα, για 10' επιπλέον.

17. Βγάλτε την πίτα από το φούρνο, τοποθετώντας την στον πάγκο της κουζίνας για να κρυώσει.

18. Δείτε αυτή την πανέμορφη πίτα!

Δ. Προτάσεις σερβιρίσματος: 19. Η Κερασόπιτα μπορεί να σερβιριστεί χλιαρή ή σε θερμοκρασία δωματίου. Σερβίρεται σαν απογευματινό κέρασμα με Ελληνικό καφέ, προσθέτοντας από πάνω 1 κουταλιά σαντιγί (ή παγωτό βανίλια).

Με τραγανή κρούστα...είναι αφράτη, αέρινη και αρωματική, φρουτώδης και ζουμερή με αυτή την υπέροχη ξινόγλυκη γεύση των κερασιών που όλοι λατρεύουμε να γευόμαστε τις τελευταίες μέρες της άνοιξης.

Μια πίτα μούρλια!! Ποιος θα ήθελε άλλο ένα κομμάτι?! Εγώ οπωσδήποτε.

Ε. Πληροφορ��ες φύλαξης: Φυλάξτε την Κερασόπιτα σκεπασμένη, στο ψυγείο για να διατηρηθεί, έως και 1 εβδομάδα. Βγάλτε τη 1 ώρα πριν τη σερβίρετε, να φτάσει σε θερμοκρασία δωματίου.

Ζ. Το Κεράσι και τα Οφέλη του στην υγεία: Έξι λόγοι για τους οποίους θα πρέπει να τρώτε περισσότερα κεράσια: α) Βοηθά στην αρθρίτιδα και τις φλεγμονώδεις παθήσεις. β) Βοηθά να χαμηλώσει τα επίπεδα σακχάρου στο αίμα σε άτομα με διαβήτη. γ) Βοηθά στη μείωση του κινδύνου καρδιακής νόσου. δ) Βοηθά στη μείωση του κινδύνου καρκίνου του παχέος εντέρου. ε) Βοηθάει στη βελτίωση της μνήμης. στ) Σας βοηθά να κοιμηθείτε καλά. Με αποσπάσματα από το medicaldaily.com

Η. Πληροφορίες για τα Ελληνικά Κεράσια: Υπάρχουν πολλές ποικιλίες ελληνικών κερασιών που χωρίζονται βασικά σε 2 μεγάλες κατηγορίες, τα κεράσια με απαλή σάρκα και εκείνα που είναι τραγανά. Πολλές ποικιλίες καλλιεργούνται στην Ελλάδα, και τα κεράσια που παράγονται θεωρούνται γενικά εξαιρετικής ποιότητας. Οι πιο γνωστές ποικιλίες είναι: α. Ruspova κεράσια, που παράγονται στην Έδεσσα. β. Τραγανά και νόστιμα Πετροκέρασα με χαρακτηριστική γραμμή στη μέση του καρπού και γ. Τα κεράσια Βοδενά με μεγάλους, σκουροκόκκινους, νόστιμους καρπούς. Τα κεράσια που παράγονται από τις παραπάνω ποικιλίες, εκτός της εγχώριας κατανάλωσης, εξάγονται επίσης παγκοσμίως. Τα καλύτερα, φρεσκότερα και φθηνότερα κεράσια πάντως θα τα βρείτε στην τοπική Λαϊκή.

Μην χάσετε να δοκιμάσετε κεράσια όταν επισκεφτείτε την Ελλάδα! Με αποσπάσματα από τη Βικιπαίδεια.

Θ. Αστεία Παιδική ανάμνηση: Έχω πολύτιμες αναμνήσεις από τη παιδική μου ηλικία καθαρίζοντας κεράσια με την αγαπημένη μου Γιαγιά. Τα όμορφα χέρια της ήταν ακούραστα και η υπομονή της μαζί μου ανεξάντλητη, μιας και τα περισσότερα κεράσια τα έτρωγα πριν φτάσουν στη κατσαρόλα! Μια φορά, καθώς η μαμά μου κουβέντιαζε με τη Γιαγιά μου και μια φίλη που ήρθε για επίσκεψη και της πρόσφεραν ένα μεγάλο μπολ με 1 κιλό κεράσια ώστε να τσιμπάνε καθώς έπιναν καφέ, απλά καθόμουν μαζί τους για να ακούω τα κουτσομπολιά. Ήμουν πολύ συγκεντρωμένη στη φλυαρία τους και τσιμπολογούσα κεράσια, αφήνοντας τα κουκούτσια σε ένα μικρό πιάτο. Στο τέλος της επίσκεψης η μαμά μου είδε το μπολ άδειο, κατάλαβε ότι είχα φάει όλα τα κεράσια και ήταν έξαλλη!!! Τόσο πολύ τα αγαπούσα. Περιττό να σας πω ότι είχα πονόκοιλο εκείνο το βράδυ και επισκέφτηκα την τουαλέτα μερικές φορές.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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jayuswrites · 4 years

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Hii! welcome to writeblr😁 Im gonna ask for number 15 from the wip ask game you rebloged ~@this-is-where-i-write-stuff

Hi there! Thanks so much for the welcome and the ask! I may have cheated just a little bit and posted more than just a “line” lol.

15. Post a line from a WIP that you’re working on.

She stretched her arm beneath her tunic to feel her back—and bit back a scream as her fingers found the ruptured skin.

Two holes, large and gaping, on both of her shoulder blades. Her wings. Her dragon. Both of them, she realized, gone.

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chromatophorium · 2 years

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“I’m a bit of a table expert, you know, Stanley?”

“Oh, you didn’t? Well, let me tell you, I know exactly what mood each table emanates and to what degree it emanates it.”

“Impressed? You should be.”

I’ve been rereading my fics, to get in the mood for writing the cotinuation. I just wanted to share one of my favorite parts of it. It’s not a spoiler in any way, taken out of context like this. I just, think it’s funny. I’m laughing while posting this...

#The Narrator #stanley #the stanley parable #tsp #fanfiction #fanfiction excerpt

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herondalelucies · 3 years

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PIECES OF

a writeblr (re)introduction

it’s been awhile since my last intro, and a lot has changed about my blog since then, so i thought i’d give you guys an update. couldn’t come up with a cool way to set up that header so i went with my bio header which is ironically taken from a wip i no longer write about

--about.

i’m cindy, 21, she/her, bi ace, chinese/taiwanese, all that good stuff c: this blog is a sideblog, and you can find me on my main @kagetatsumis which is a multifandom but mostly litblr. you can also find me on twitter @/cindycwrites where i post about my writing and may be more up to date than tumblr!

i like to write ya fantasy, because that’s the genre i love to read the most, and i’m a sucker for slowburn romances, found family, and character driven plots. if that’s what you’re into, then you should def be checking out my wips below:

--my wips.

crowned

if there is one thing the captain of the royal guard and the anshetti assassin have in common, it’s a determination to prevent the impeding war. when xinlan watches her best friend and princess of her country die, she turns to unconventional allies in order to do the impossible: produce an heir to the throne.

intro | wip tag

(i’ve changed the names of the people!! i’m going to go through and retag the excerpts with their proper names but if you want to be up to date with their names, the new intro has all the correct info!)

the phoenix mark

on avery’s sixteenth birthday, the world turns upside down, disrupting the lives of six individuals as they’re thrown into a contradictory predicament that they will either be humanity’s savior or destruction. the six of them run headlong into fate and straight into the paths of each other, and find that maybe they won’t have to worry about fate if they kill each other first.

intro | wip tag | more info | the starlight princess | more info tsp

and so i rise

many believe hesen is on a mission of vengeance, but in reality, it is a mission of truth. torn apart by her grief over her sister’s death, hesen strikes out to find a sorcerer willing to help her shake the world apart. she wants to erase magic completely, and she is going to do so by killing the gods.

intro | wip tag

we burn so bright

when a mysterious stranger saves aris and her best friends from her execution, she’s forced to set on a journey to figure out why the gods have abandoned the land. struggling to stop her ever growing power, aris finds that the companions she travels with may not be who they claim they are, and that maybe the gods haven’t been so silent after all.

intro | wip tag

tagging a few friends to boost~ @aflaat @tsainami @atelierwriting @mahalii @honeywharf <3

#writeblr intro #*mine #cindy writes #my intro #hm naturally i forgot what to tag this #writers on tumblr #writeblr community #boost this my good friends i didnt tag #bc there are a heck ton of you xd

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tspoe-pods · 3 years

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Cincinnati Comic Expo 2021

Cincinnati Comic Expo 2021 - Christopher and Tom report from the 2021 Expo floor and bring you some excerpts from a few of the Q&As #PodNation #CincinnatiComicExpo #Convention #Comics

Christopher and Tom report from the 2021 Expo floor and bring you some excerpts from a few of the Q&As Be sure to check out Greg Auture at http://www.gregplaycreaqtive.com & https://twelveinchtreasures.com/ Be sure to visit our TeePublic Store! https://www.teepublic.com/stores/tsp-oe-podcast-store Join our Discord server: https://discord.gg/KP7pxGurKT Follow Christopher on TikTok:…

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#Alan Oppenheimer #Cincinnati Comic Expo #Comics #Convention #Felicia Day #John Barrowman

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destiniesfic · 4 years

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an excerpt from the shadow prince

Having a very slow writing day, so I was revisiting something I wrote for TSP during NaNo that I won’t get to share in context for... probably months. But I like it, so I’m just dropping it here. Let the speculation begin:

He makes no move to help me, or stop me, as I remove my bloodstained clothes and feed them to the fire. I know I cannot leave this room looking as I do, in my underwear, my braid coming undone, my hands covered in someone else’s blood. Unseeing, I walk into the washroom.

I am fraying. I am fraying. I scrub the blood from my hands so furiously that they are left raw and red. I cannot look at my own face in the mirror.

“Jude,” he says from behind me, his voice cool, quiet. His breath tickles the back of my neck. I hadn’t even heard him come in.

One of his hands covers mine, and the other reaches around me to turn off the taps. “Shh,” he says, like he’s soothing a skittish horse or comforting a crying child. His hand trails up my arm, tucks a loose curl behind my ear. “You did well.”

My knife is still in its holster on my arm. I could unsheathe it now, end all of this or die trying. That would be the brave thing, the heroic thing.

Instead, I lean back and let him fold me in his arms. It is the wrong thing to do, but it feels right. My power courses through me, bright and sacred, calming my tremors, assuaging my guilt. My eyes are closed, although I don’t remember closing them. He kisses my neck, and I let out a sigh that might be a sob.

“What a gift you have,” he murmurs, and then as though he can trace the line of my thought, he adds, “No, not your power, although you’re a worthy Heartrender. Your gift is in dealing death, and one day you’ll thank me for having discovered it.”

I don’t say anything. I don’t trust myself to speak.

“No weeping,” he continues, pressing a kiss to my ear. “No fainting. No hesitation. And it will only get easier as you practice.”

I can’t tell him I don’t want to practice. I remember the sick thrill that rose in me when I thought he would let me use my power and the disappointment when he handed me the knife, instead. Maybe what happened when I was seven and everything that unfolded after, an avalanche of violence rushing downhill, ensured that this is what would become of me. Steeped in bloodshed as my childhood was, maybe there is no way I could ever have been anything other than this.

#mine: fic #the shadow prince

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historyy · 4 years

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Dusty rose and blood red?

Dusty Rose: Your personal favourite character in your wip oh how difficult...I like writing group dynamics so I struggle to choose favourites, but probably Astrid as she’s the POV character of TWA and the closest to my heart. or Amory, who is the most fun to write.

Blood Red: Favourite piece of dialogue from your wip LOVE this question. I’m currently revising TWA and starting to brainstorm the sequel The Soldier’s Prayer, so here’s two. more than just dialogue bc I tend to write quite detail heavy.

this is from one of the scenes I’ve written for TSP, from a dream Astrid has after Amory vanishes at the end of TWA.

and this is an excerpt from one of the later scenes in TWA, when they kiss and realise they’re both PINING IDIOTS. and then ofc tragedy strikes a paragraph later. I love the line ‘you were never nothing’.

writing asks for the new year!!

#thanks!! please send more these arw fun #the watchmakers apprentice #writeblr #am writing #replies

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kaylinalexanderbooks · 2 months

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Five lines tag

Thanks @dyrewrites for the tag!

Rules: find five lines based on the prompts you're given, then change ONE of the prompts at the end!

A line about a weapon

From The Secret Portal Part One

Kwasiyaa watched the battle begin to disappear, and glimpsed her sister locked in a one-on-one struggle with a tall figure, dwarfing Atsila by comparison. From here, Kwasiyaa could make out the figure pulling out something bright, holding it steady and out of Atsila’s sight. Kwasiyaa squinted, trying to figure out what it was, but before she could, her sister’s body convulsed as the light was jammed into her stomach.

A sad line

From The Secret Portal Part Two (Gwen POV)

Lexi paused from texting, finally looking up at me. “You’re the one who got her dust all over yourself. Why aren’t you feeling bad about not being able to grab her in time? She literally slipped between your fingers, and you don’t even seem that broken up about it! How can you sit there with your boyfriend and pretend things are alright when one of our friends is gone and it’s your fault!? How does guilt not plague your mind when your sleep?” Lexi was breathing heavily, obviously shaking as she tried to hold back tears, her face contorting to control herself. Yes, her words hurt, but I figured out who they were really directed at. “You blame yourself for not being able to reach out for her,” I whispered.

A line with taste

From The Secret Portal Part Two (Carmen POV)

A sickening feeling pierced my stomach as we tumbled through the shadows. I couldn’t see anything. I was only aware of Atsila’s hand gripping mine tightly. I hated the dark. The shadows. The isolation. But Atsila was there, not letting go. I suddenly lurched forward, as if I was in a transport that suddenly jolted to a halt. I collapsed into Atsila’s arms, almost pulling her over due to our height difference. She steadied me and helped me to stand up straight. “I’m going to be sick,” I said suddenly and threw up over the nearest bush. I straightened up and turned to Atsila. “Thanks,” I said, the taste of bile still in my mouth.

A line that is whimpered

From The Secret Portal Part One (Jedi POV) - CW: parental abuse via fantasy violence

“I told your mother you should go to a school of nullocks like yourself.” “I’d like that,” I said, hoping agreeing would help. “I would rather not get bullied.” My father stepped into the room, keeping the door open. As he neared my bed, I sank further into the pillow. He leaned over me, his arm on the other side of the bed, trapping me. I found myself staring into his gray eyes—the only feature we shared. “Agreeing with me now, boy? Trying to get on my good side?” “No,” I said, voice small. “I just happened to agree with you.” He stood up straight. He raised his hand, and that same sharp, burning pain was felt in my head. “Stop,” I whimpered, pressing my hands to my temples. “If you’re getting bullied at school, we should toughen you up.”

A funny line

From The Secret Portal Part Two (Lexi POV)

“Lexi!” I looked up to see Akash waving me over. Gwen, Hye-Jin, and Noelle shared the table with him. “If the total nerds are boring you, come join us!” Maddie waved a mocking “bye,” which Ash and Robbie immediately joined in on before returning to their conversation. I grabbed my planner, smiled, and went, “Bye, nerds,” as I stood and went to the others, joining them at the round table they were based at. “What are we talking about here?” I asked as I sat between Akash and Noelle. “If you were a worm, how long would you be?” Akash asked. I couldn’t hold back the laugh that escaped me. “What?” “We were not discussing that,” Noelle said, but I could tell she was amused.

Tagging @blind-the-winds @buffythevampirelover @jessicagailwrites @sarahlizziewrites @little-peril-stories @lesleymoonwriter @forevermagik @chauceryfairytales @sleepywriter00 @songsofsomnia

Y'all's words:

A line about a building

A sad line

A line with taste

A line that is whimpered

A funny line

TSP intro

TSP tag list (ask to be +/-): @thepeculiarbird @illarian-rambling @televisionjester

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arcanalogue · 4 years

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Death and the Maiden, Cooking Edition: Pomegranate Tiramisu

Fahwad Khan, IMPERMANENT (THE POMEGRANATE SKULL) 2014

Pardon the long post, but I just don’t know where else to go with this. And even in terms of recipe posts it will be annoying because there’s the dreaded backstory — but I’m sharing in honor a friend who passed away, so I guess if you feel terrific about skimming past all that to get to a cake recipe one minute faster, no one can ever question your commitment to gastronomy.

So here’s the deal. Back in 2011 I was hosting a monthly variety show that featured numerous components: film, live music, burlesque, PowerPoint presentations, arts & crafts, really ANYTHING.

My friend Cas Marino wanted in on the action; he was a performer, but he was so much more than that. He was performing life, quite vividly; he was a cancer survivor who’d never stopped transforming. He played serious dramatic roles in productions all over New York City, he was happy to dive into a drag revue, he would host salons and get-togethers in his Midtown apartment, and on top of everything else, he was working on a blog called “The Food Daddy,” which was entertaining to read even if you couldn’t cook. As you’ll see below, everything he touched became infused with his humor and personality.

He’d appeared in a number of my shows, usually in drag inspired by that night’s theme. Here he is on the night we read excerpts from Elsa Lanchester’s then-out-of-print memoir.

Here he is, drinking milk right out of the carton on the night we did a whole show about the trope in fiction about women who transform into cats. (I’m telling you, dear reader, I was truly living my best life as a producer!)

This was all in a lovely professional downtown establishment, so naturally I was interested in bending every possible rule past the breaking point. So when Cas asked if he could make food for my entire audience, I said YES... and then went to inform the venue so they could explain why it was completely against the rules. (In this instance, they had their own cafe on-site that was strictly kosher, and they could not risk confusion or contamination with outside food.)

I don’t recall exactly how we pulled it off, but Cas began showing up at my events armed with enough food to serve 75 people (the theater’s capacity). Do you realize how incredible that is, reader? Sometimes we’d sell out, but sometimes we’d only have 15 folks in the audience, half of them comps. Cas believed in me so hard, he planned for a sold-out show every time. He would have been offended if we ran out of kibble with even one person left to feed.

The food was always on theme, so when I did a show about America’s First Ladies, he combined vintage recipes from Barbara Bush and Rosalynn Carter to make Bipartisan Buffalo Chicken Sliders, which he served dressed as Eve, the original “first lady,” mostly naked and covered in vines.

As you’ll read below, he agonized over the perfect thing to serve at our “Death and the Maiden” show. At one point, it was going to be mini-eclairs filled with pomegranate cream and tipped with an almond fingernail. He finally settled on this original tiramisu recipe that knocked us all COMPLETELY OUT. And I ate the leftovers out of my fridge for days, because letting even one serving go to waste felt like a desecration.

Look, I’m telling you he could COOK. He once described his culinary style to me as “tragically indulgent.” His fantasy (like so many others at the time) was to parlay his food blog into an actual cookbook someday.

Sadly, Cas did not live to fulfill this particular dream. In 2014 his cancer returned, and he faded away right before our eyes. From his hospital bed, he wrote me: “I have to survive this just to write about it and do a one-man show where I cook and feed and we all laugh and sob and go ‘Mmmmm that's fucking good’ and it just becomes a big audience/artist participation evening of sharing where I am the only one who gets to talk.”

That same year, I managed to recreate his Pomegranate Tiramisu and serve it to friends as my birthday cake; for a couple years afterward, I would look the recipe up on his website and fantasize about making it again. The ingredients weren’t cheap, and it required more kitchen space than I had in NYC.

And then the worst thing happened: at some point after Cas’s death, the domain expired and his blog went 404, and ONLY THEN did I realize I hadn’t scribbled it down anywhere. People say “the internet is forever,” but hell... even Tumblr users know differently.

I spent a few more years being very depressed about this, imagining the recipe was lost forever, but it turns out someone had managed to preserve the blog’s contents, and at long last it fell back into my hands. BACK FROM THE DEAD! Not unlike the Bride of Frankenstein herself.

So I’m going to let Cas take it from here, dear reader. Thank you for letting me bring him back to life for a just few minutes, performing for you, feeding you. Knowing that would’ve meant everything to him. From one of his last messages to me: “I have no designs on sainthood. But I know I still have shit to accomplish in this world, even if not a physical member of it.”

Knock ‘em dead, Cas!

“The Food Daddy” - Pomegranate Tiramisu

This recipe was created by me to fit the bill for the recent “Meet the Lady” performance (which, if you’ve not heard or read, is a monthly variety show that really rather defies description), titled “Death and the Maiden”.

I toiled with possible ideas that had to do with death and maidens, figuring most easily that a “death by chocolate” offering would at least use one of the title words. Then lady fingers came into the thought process because, well, if you dismembered a maiden you’d have two byproducts: death, most notably, and lady parts — including, but not limited to, her fingers.

Lady fingers naturally led to Tiramisu fantasies, but I didn’t want to go the traditional route. And after discussing it and brainstorming, I got smacked in the back of the head with the realization that the mythical Persephone — a maiden — kidnapped as she was by Hades — who, by way of his being the god of the underworld, was death its very self in semi-human form — ate nothing but pomegranate seeds during her detainment in hell.

If this doesn’t spell fucking dessert, I don’t know what does.

Herewith, my scaled-down recipe (in scope, not in structure or composition; I doubt you’ll need to serve 75 people with yours, though even at half-size this will serve a small army). You can pare it down even further if you feel such need, or instead of making it into one big sheet cake, assemble several smaller ones (I found this worked BEAUTIFULLY in loaf pans) and send them straight to the freezer for future enjoyment.

A few other flexible considerations: I made mine in a full-size deep steam table pan for presentation and food service purposes. These things measure roughly 20 x 10 x 3.5”, but you can use the smaller (12 x 9 x 2.5”) disposable aluminum half-pans for this recipe, or as stated above, any other configuration of sizes that suit your needs. If you want to unmold it and slice it after freezing, line your pans first with cellophane wrap. After just a minute or two out of the ice box, you’ll be able to lift it out of the pan (perhaps with the help of a hungry friend) by the ends of the cellophane, place it on a cutting board, and have at it. Tres artistique, even weighing in as mine did at about eight pounds. This last conclusion required me getting on the scale both with and without the final dessert in my arms and subtracting the first weight from the laden number, which could have been quite a site, as I generally refuse to step on a scale until I’ve removed every last stitch of clothing including my socks, and spit out any spare saliva and shaved every last facial hair so NOTHING will add even a bazillionth of an ounce to my readout, lest I suffer a deep fit of depression. And being depressed when you’re holding what turns out to be 8 pounds of really good cake is a recipe for emotion-eating disaster. But I staved off the need to feel slimmer than normal in light of the facts that (a) I was mid-movie shoot that week, and thus had to maintain a larger-than-usual mane of face-hair for my role; (b) spitting near food meant for others would be gross; (c) being naked around the same food would be even grosser; and (d) the tile floor in my bathroom could be a bit chilly, so why risk taking off my socks?

Socks, spitting, scanty clothing — nothing could have made this less enjoyable. The audience that night devoured what was served to them, and all but attacked the leftovers on the way out of the theater. I had sent samples of this creation to my usual team of taste-testers for input as part of the development process, and perhaps the most poignant and fitting critique came from my dear Mom who, just having started a new diet regimen, had the following to say during our brief check-in on the phone:

“Hello. This is your mother. Fuck Weight Watchers, and Fuck You.”

I love you, Mom. And not just because you loved this surprising new take on an old favorite.

60 Lady Finger cookies

4 Cups Pomegranate juice

1-½ Cups plus 2 Tbsp. sugar

1 Packet unflavored gelatin

4 Egg whites

1 tsp. Cream of Tartar

1 Cup Mascarpone cheese

3 Cups Crème Fraiche

1 Tbsp. Corn starch

¼ Cup water (or as needed)

½ Cup sliced almonds

¼ Cup Pomegranate seeds (or dried sweetened cranberries)

(Reserve 6 Lady Fingers for garnish.)

In a saucepan, mix pomegranate juice with 1-½ cups sugar, and sprinkle gelatin on top. Stir or whisk until gelatin is dissolved with no lumps remaining. Bring mixture to boil over medium-high heat, stirring constantly until sugar and gelatin are fully dissolved. Reduce heat to medium-low and continue to boil, stirring often, for 10 minutes. Remove from heat and set saucepan into a larger bowl filled with cold water. Stir frequently and change cold water bath often, allowing juice reduction to cool as close to room temperature as possible.

In the bowl of a stand mixer or with electric beaters, whip egg whites with cream of tartar until stiff. Remove to a separate, clean mixing bowl (preferably chilled in the freezer) and set aside.

In stand mixer or large mixing bowl with electric beaters, mix mascarpone with 1-½ cups of cooled juice reduction until well blended. Beat on medium-high for one minute. Add 1 cup of the crème fraiche and blend until smooth. Finally, fold in beaten egg whites, half at a time, just until fully incorporated.

Assembling the tiramisu: Here’s where Food Daddy starts getting anal (but this works easiest, so just shut up and do as I say. Love you!). On your prep surface, set your plate or bowl of unpackaged lady fingers (you don’t want to be messing with cellophane and plastic bags and such mid-project here); next to that, set your remaining juice reduction; and next to that, set your cake pan.

Working from left to right (or for my Hebrew or dyslexic foodies, right to left), dip a lady finger lightly in the juice by placing it on the liquid’s surface, flipping it over with your fingers, then removing it by hand and placing it in the cake pan. Working quickly, repeat this process, building a tightly packed layer of side-by-side, row-by-row, lightly soaked lady fingers on the bottom of the pan. Nobody will see the inside of the tiramisu in its entirety, so if to make a uniform layer with few gaps you need to rip a finger here or stuff a finger there, I won’t tell a soul if you have to be a bit forceful or creative.

Spoon half of the pomegranate mousse mixture over the bottom layer of lady fingers. Using the back of a spoon or a rubber spatula, spread the mixture evenly. Lift the pan and drop it gently a few times on your work surface, just to make sure all the gaps are filled and big air bubbles are removed.

Repeat with a second layer of dipped lady fingers, and then a second layer of pomegranate mousse, again tamping pan to release air bubbles and distribute the filling evenly. Top with one final layer of dipped lady fingers.

Spread the top with the remaining 2 cups of crème fraiche, tamp pan to settle the layers, and set aside.

Pour remaining juice mixture into a measuring cup, and add enough of the water, if needed, to make 1 cup of liquid. Return to saucepan, and stir in the corn starch and the remaining 2 Tbsp. of sugar until starch is dissolved. Place pan over medium-high heat, and bring to a boil to thicken. Remove from heat.

In a food processor or with a cutting board and knife, coarsely chop the almonds and the fruit, then add the reserved lady fingers and pulse (or chop and crumble) until the whole thing looks like somebody pawed at a poor helpless berry-nut muffin until there were no big chunks left.

Sprinkle the crumb mixture evenly over the top of the tiramisu. Drizzle with the pomegranate syrup mixture.

Chill tiramisu at least 2 hours in refrigerator before serving. For overnight storage or longer, cover with cellophane wrap gently pressed against the top surface.

This will “cure” and the flavors will blend and the whole combination really pull together if left refrigerated for two days. For storage beyond that or to deal with leftovers, this freezes BEAUTIFULLY. Just allow to come to room temperature before serving, or enjoy it “semi freddo” by removing from freezer and slicing wide, inch-thick slices, laying each on its side on individual serving plates and eating it cold and firm. A dollop of additional crème fraiche and a sprinkling of chopped almonds (did I hear someone say “mint sprig”?) sure would make this anything but a “leftover” dessert.

#death and the maiden #pomegranate #tiramisu #recipes #cooking #cas marino

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hmhbooks · 5 years

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Diabetic Living’s Roasted Steak and Tomato Salad

SERVES 4 | HANDS ON 20 minutes | TOTAL 40 minutes | CARB 16g

2 8-oz. beef shoulder petite tenders or two 8-oz. beef tenderloin steaks, trimmed 1 tsp. cracked black pepper 1⁄4 tsp. kosher salt 6 small tomatoes, halved, or 3 tomatoes, quartered 2 tsp. olive oil 1⁄4 cup shredded Parmesan cheese 1⁄2 tsp. dried oregano, crushed 8 cups torn romaine lettuce 1 14-oz. can artichoke hearts, drained and quartered 1⁄3 cup red onion slivers 3 Tbsp. balsamic vinegar 1 Tbsp. olive oil

1) Preheat oven to 400°F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.

2) Arrange tomato halves, cut sides down, on half of a large rimmed baking sheet. In a 10-inch skillet heat the 2 tsp. oil over medium high. Add meat; cook about 8 minutes or until well browned on all sides. Transfer meat to other side of baking sheet.

3) Roast 8 to 10 minutes for medium (145°F). Remove meat from oven. Cover with foil and let stand. Move oven rack for broiling.

4) Turn oven to broil. Turn tomatoes cut sides up. Combine Parmesan and oregano; sprinkle over tomatoes. Broil 4 to 5 inches from heat about 2 minutes or until cheese is melted and golden.

5) In a bowl combine lettuce, artichoke hearts, and onion. Drizzle with vinegar and the 1 Tbsp. oil; toss to coat. Arrange on plates. Slice steak and arrange over lettuce with tomato halves.

Tip: Beef shoulder petite tenders are lean and flavorful cuts that are a better value than beef tenderloin. They can be hard to find, so ask for them at the meat counter

PER SERVING (2 cups salad + 3 oz. beef + 3 tomato pieces each): CAL 299, FAT 14 g (4 g sat. fat), CHOL 69 mg, SODIUM 416 mg, CARB 16 g (5 g fiber, 8 g sugars), PRO 29 g

#diabetic living #recipes #steak #steak recipes #healthy recipes #cookbooks

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greekcookingmadeeasy · 3 years

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Greek Baked Chickpeas with Vegetables

🥘

Greek Baked Chickpeas with vegetables – Revithia me lahanika sto fourno BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

youtube

Serves 4-5 persons If you like chickpeas, then you must have guessed that it is also one of my most favourite lentils, and you have probably tried my amazing Chickpea Soup or Stew! The recipe I show you today, combines chickpeas with many vegetables in a rich tomato sauce. The dish is cooked very slowly in the oven to offer you a fantastic, super healthy meal with the delicious tastes of all the luscious vegetables from the Greek land. Check at the end of my recipe to read their health benefits! Suitable for vegans and fasting.

For other recipes with the beloved Chickpeas, check the link HERE

INGREDIENTS: Ingredients for soaking the chickpeas: 300 gr / 10.5 oz / 1.5 cups Chickpeas (dried, bought recently) 1 lt. / 4 cups Water, for boiling the chickpeas If needed, 1 tsp. Baking Soda Ingredients for the Vegetables: 1 large Courgette (zucchini), cut in half rounds 1 large Carrot, cut in half rounds 2 Large Onions, sliced 3 Bay leaves 1 large green Pepper (capsicum), cut in chunks 1 large red Pepper (capsicum), cut in chunks 400 gr / 14 oz canned, Chopped Tomatoes in thick tomato sauce 1.5 tsp. All-Spice (bahari) 1 tsp. Sugar 100 ml / 0.4 cup Olive Oil 2 cups / 500 ml Water Ground Salt and Pepper Optional: ½ tsp. Chili Flakes -Boukovo

METHOD: A. Soak the chickpeas the day before: 1. Place chickpeas in a deep bowl. Fill it up with plenty of water. 2. This whole process will help dried chickpeas rehydrate, soften, swell and cook quicker. 3. If you are not sure how old your chickpeas are, you should better add 1 tsp. baking soda in the water and mix it in with a spoon. 4. Cover the bowl with plastic wrap and reserve for a minimum of 12 h, even better for a whole day, around 24h. B. Parboil the chickpeas the next day: 5. Remove the wrap. Chickpeas should have swollen up and doubled in size.

6. Place them in a strainer, remove their water and rinse them well under running water for a couple min. While doing that, remove any detached peels. 7. Place a wide pot filled with 1 lt. water over medium heat. 8. Add the drained chickpeas in the pot.

9. Let the chickpeas cook for about 30' (this is an important step to soften the chickpeas and prevent bloating!). 10. With a mesh ladle, remove any foam from the surface. C. Prepare the vegetables: 11. In the meantime, wash all the vegetables. 12. Chop both peppers in large chunks. 13. Reserve in a bowl. 14. Cut the courgette in half rounds.

15. Cut the carrot in half rounds. 16. Chop the 2 onions into large slices.

17. Set aside all veggies in a bowl. 18. After 30', chickpeas should be parboiled. Check them with a fork: it should go right through, with a bit of effort. 19. Turn off the heat. 20. Strain them once more and shed their water.

D. Prepare for oven baking: 21. Pour half of the Olive oil into a large clay pot of 28 cm/11 in diameter or any oven tray with same size.

22. Scatter all the vegetables at the bottom of the clay pot.

23. Mix them with your hands. 24. Now, add the boiled chickpeas and scatter them on top of the vegetables. 25. Season with ground salt and pepper, to taste. 26. Pour the tomato sauce and blend it in.

27. Add also the all-spice and sugar (and optionally to chili flakes). 28. Lastly, add the bay leaves and pour some olive oil on top. 29. With a large spoon, mix to blend all ingredients very well. 30. Pour the rest of the olive oil on top. 31. Last thing: Add about 500 ml or 2 cups water.

32. Time for some delicious slow cooking! E. Baking instructions: 33. Place the clay pot or oven tray in a preheated oven, Fan @180℃ / 350℉, and bake for about 2 HOURS (depends on the oven)!! 34. After 30', open the oven and stir the ingredients well. Return in the oven and continue with the slow cooking. 35. After 1h, open the oven and raise the temperature to Fan @190℃ / 375℉. Stir ingredients once more. 36. After about 2 hours, Chickpeas with vegetables should be ready. 37. You should see that 3/4 of the water has evaporated and the chickpeas and vegetables are now very soft. 38. Place the clay pot on a rack to cool down a bit and the sauce to set and thicken.

39. Look at this beautiful kaleidoscope of colors and tastes!!

40. Just before serving, drizzle a bit more olive oil on top. 41. Serve a generous portion of the baked Chickpeas while still hot.

42. Yummilicious! The chickpeas have caramelized and melt in your mouth together with all the sweet vegetables!

F. Serving suggestions: Serve baked Chickpeas with freshly baked rustic bread and plenty of Kalamata Olives. Alternatively, serve it with Halloumwti, a wonderful savoury cake with Halloumi!

You could also serve this dish at room temperature, with Greek Stir Fry Calamari “Tigania”! A great combo.

You can find the recipe for Calamari “Tigania” HERE

Such a healthy and super delicious, finger licking dish for the whole family to enjoy!

G. Storing instructions: When the dish cools down, store it in an airtight container in the fridge for 1 week or in the freezer for a max. of 1 month. Enjoy the simple tastes from the Greek land!! H. Health benefits of Chickpeas: Chickpeas belong to the legume family and are considered a Superfood. They help: a. Control blood sugar b. Digestion c. Lower cholesterol d. Lower cancer risk e. Bowel movement f. Prevent heart disease g. Bone, skin, and hair health h. Weight loss

I. Greece Tourist info: The cultivation of chickpeas has been known from ancient times in the areas around the Mediterranean where chickpeas had been grown since 3000 to 4000 years BC. The first written reference for the chickpea is found in Homer's Iliad, at 1,000 to 800 BC. On the map of lentils on a world scale, chickpeas occupy the third place after beans and peas. In Greece, the Prefectures that chickpeas are mainly cultivated are Larissa, Fthiotida, Grevena and Kozani. With excerpts from paragogi.net

Check my YouTube Video: HERE

Ρεβίθια με Λαχανικά στο Φούρνο BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy Σερβίρει 4-5 άτομα Αν σας αρέσουν τα ρεβίθια, τότε θα πρέπει να μαντέψατε ότι είναι και για μένα ένα από τα πιο αγαπημένα μου όσπρια και πιθανώς έχετε δοκιμάσει τη φανταστική Ρεβιθόσουπα ή τη Ρεβιθάδα μου! Η συνταγή που σας δείχνω σήμερα, συνδυάζει ρεβίθια με πολλά λαχανικά σε μια πλούσια σάλτσα ντομάτας. Το φαγητό μαγειρεύεται πολύ αργά στο φούρνο για να σας προσφέρει ένα φανταστικό, εξαιρετικά υγιεινό γεύμα με τις νόστιμες γεύσεις όλων των φρέσκων λαχανικών από την Ελληνική γη. Διαβάστε στο τέλος της συνταγής μου για τα οφέλη των ρεβιθιών για την υγεία! Κατάλληλο για βίγκαν και νηστεία.

Για άλλες συνταγές με τα αγαπημένα Ρεβίθια, πατήστε ΕΔΩ

ΥΛΙΚΑ: Υλικά για να μουλιάσετε τα ρεβίθια: 300 γρ / 10,5 oz / 1,5 φλ. Ρεβίθια (ξερά, αγορασμένα πρόσφατα) 1 λίτρο / 4 φλιτζάνια Νερό, για το βράσιμο των ρεβιθιών Αν χρειαστεί, 1 κ.γ. Μαγειρική Σόδα Υλικά για τα λαχανικά: 1 μεγάλο Κολοκύθι, κομμένο σε μισοφέγγαρα 1 μεγάλο Καρότο, κομμένο σε μισοφέγγαρα 2 μεγάλα Κρεμμύδια, κομμένα σε φέτες 3 φύλλα Δάφνης 1 μεγάλη πράσινη Πιπεριά, κομμένη σε χοντρά κομμάτια 1 μεγάλη κόκκινη Πιπεριά, κομμένη σε χοντρά κομμάτια 400 γρ / 14 oz Κονσέρβα με Ψιλοκομμένα Ντοματάκια σε σάλτσα ντομάτας πηχτή 1,5 κ.γ. Μπαχάρι 1 κ.γ. Ζάχαρη 100 ml / 0,4 φλ. Ελαιόλαδο 2 φλιτζάνια / 500 ml Νερό Φρεσκοαλεσμένο Αλάτι και Πιπέρι Προαιρετικά: ½ κ.γ. Μπούκοβο

ΜΕΘΟΔΟΣ: Α. Μουλιάστε τα ρεβίθια την προηγούμενη μέρα: 1. Τοποθετήστε τα ρεβίθια σε ένα βαθύ μπολ. Γεμίστε το με άφθονο νερό. 2. Η όλη διαδικασία θα τα βοηθήσει να ενυδατωθούν, να μαλακώσουν, να φουσκώσουν και να μαγειρευτούν γρηγορότερα. 3. Εάν δεν είστε βέβαιοι πόσο παλιά είναι τα ρεβίθια σας, καλύτερα να προσθέσετε 1 κ.γ. Σόδα στο νερό και να την ανακατέψετε με ένα κουτάλι, για να διαλυθεί. 4. Καλύψτε το μπολ με πλαστική μεμβράνη και αφήστε τα ρεβίθια να μουλιάσουν για 12 ώρες ή καλύτερα μια ολόκληρη ημέρα, περίπου 24 ώρες. Β. Βράστε τα ρεβίθια την επόμενη μέρα: 5. Αφαιρέστε τη πλαστική μεμβράνη. Τα ρεβίθια θα πρέπει να έχουν φουσκώσει και διπλασιαστεί σε όγκο.

6. Περάστε τα από ένα σουρωτήρι, αφαιρέστε το νερό τους και ξεβγάλετε τα καλά κάτω από τρεχούμενο νερό για μερικά λεπτά. Κάνοντας αυτό, αφαιρέστε συγχρόνως τυχόν φλούδια που έχουν ξεκολλήσει. 7. Τοποθετήστε μια μεγάλη κατσαρόλα γεμάτη με 1 λίτρο νερό πάνω από μέτρια φωτιά. 8. Προσθέστε τα στραγγισμένα ρεβίθια στη κατσαρόλα.

9. Αφήστε τα ρεβίθια να μισοβράσουν για περίπου 30' (η αλλαγή του νερού και το μισοβράσιμο είναι σημαντικά, αποτρέπουν τα ρεβίθια από το να μας φέρουν φούσκωμα και αέρια!). 10. Με μια συρμάτινη κουτάλα, αφαιρέστε τον αφρό από την επιφάνεια. Γ. Ετοιμάστε τα λαχανικά: 11. Εν τω μεταξύ, πλύντε όλα τα λαχανικά. 12. Κόψτε τις δύο πιπεριές σε μεγάλα κομμάτια.

13. Βάλτε τα σε ένα μπολ. 14. Κόψτε το κολοκύθι σε μισοφέγγαρα. 15. Κόψτε το καρότο σε μισοφέγγαρα. 16. Κόψτε τα 2 κρεμμύδια σε μεγάλες φέτες.

17. Κρατήστε όλα τα λαχανικά σε ένα μπολ. 18. Μετά από 30', τα ρεβίθια πρέπει να έχουν μισοβράσει. Ελέγξτε τα με ένα πιρούνι: θα πρέπει να τα τρυπάει μέχρι μέσα, με κάποια δυσκολία. 19. Σβήστε τη φωτιά. 20. Στραγγίστε τα για άλλη μια φορά και χύστε το νερό τους.

Δ. Προετοιμασία για το φούρνο: 21. Ρίξτε το μισό ελαιόλαδο σε ένα μεγάλο πήλινο ταψί διαμέτρου 28 cm / 11 in ή σε οποιοδήποτε ταψί φούρνου με το ίδιο μέγεθος.

22. Απλώστε όλα τα λαχανικά στο κάτω μέρος του ταψιού. 23. Ανακατέψτε τα με τα χέρια σας.

24. Τώρα, προσθέστε τα βραστά ρεβίθια και διασκορπίστε τα πάνω από τα λαχανικά. 25. Αλατοπιπερώστε. 26. Ρίξτε από πάνω τη σάλτσα ντομάτας και ανακατέψτε.

27. Προσθέστε επίσης το μπαχάρι και τη ζάχαρη (και προαιρετικά το μπούκοβο). 28. Τέλος, προσθέστε τα φύλλα δάφνης και ρίξτε λίγο ακόμα ελαιόλαδο από πάνω. 29. Με ένα μεγάλο κουτάλι, ανακατέψτε για να συνδυάσετε όλα τα υλικά πολύ καλά. 30. Ρίξτε το υπόλοιπο ελαιόλαδο από πάνω. 31. Τελευταίο πράγμα: Προσθέστε περίπου 500 ml ή 2 φλιτζάνια νερό.

32. Ώρα για νόστιμο, αργό μαγείρεμα! Ε. Οδηγίες ψησίματος: 33. Τοποθετήστε το πήλινο ταψί ή άλλο ταψί σε προθερμασμένο φούρνο, στο ζεστό αέρα @ 180 ℃ / 350 ℉ και ψήστε για περίπου 2 ΩΡΕΣ (εξαρτάται από το φούρνο)!! 34. Μετά από 30', ανοίξτε το φούρνο και ανακατέψτε καλά τα υλικά. Επιστρέψτε το ταψί στο φούρνο και συνεχίστε το αργό ψήσιμο. 35. Μετά από 1 ώρα, ανοίξτε το φούρνο και ανεβάστε τη θερμοκρασία στους 190℃ / 375℉. Ανακατέψτε τα υλικά για άλλη μια φορά. 36. Μετά από περίπου 2 ώρες, τα ρεβίθια με λαχανικά πρέπει να είναι έτοιμα. 37. Πρέπει να δείτε ότι τα 3/4 του νερού έχουν εξατμιστεί και τα ρεβίθια και τα λαχανικά είναι τώρα πολύ μαλακά. 38. Τοποθετήστε το πήλινο στο πάγκο της κουζίνας για να κρυώσει λίγο και η σάλτσα να πήξει και να δέσει.

39. Κοιτάξτε αυτό το πανέμορφο καλειδοσκόπιο χρωμάτων και γεύσεων!!

40. Λίγο πριν σερβίρετε, πασπαλίστε λίγο ακόμα ελαιόλαδο από πάνω. 41. Σερβίρετε μια πλούσια μερίδα από τα ψημένα ρεβίθια όσο είναι ακόμα ζεστά.

42. Υπέροχο φαγητό! Τα ρεβίθια έχουν καραμελώσει και λιώνουν στο στόμα σας μαζί με όλα τα γλυκά λαχανικά!

Ζ. Προτάσεις σερβιρίσματος: Σερβίρετε τα ρεβίθια με φρεσκοψημένο ρουστίκ ψωμί και ελιές Καλαμών. Εναλλακτικά, σερβίρετε τα με Χαλουμωτή δηλ. ένα υπέροχο αλμυρό κέικ με Χαλούμι!

Θα μπορούσατε επίσης να σερβίρετε αυτό το πιάτο σε θερμοκρασία δωματίου, με Καλαμαράκια Τηγανιά! Ένας υπέροχος συνδυασμός.

Βρείτε τη συνταγή για Καλαμαράκια Τηγανιά ΕΔΩ

Ένα υγιεινό, εξαιρετικά νόστιμο πιάτο, για να γλύφει τα δάχτυλα της όλη η οικογένεια!

Η. Οδηγίες φύλαξης: Όταν το φαγητό κρυώσει, φυλάξτε το σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα ή στη κατάψυξη για μέγιστο 1 μήνα. Απολαύστε τις απλές γεύσεις από την Ελληνική γη!! Θ. Οφέλη για την υγεία: Τα Ρεβίθια ανήκουν στην οικογένεια των οσπρίων και θεωρούνται Superfood δηλ. υπερτροφή επειδή βοηθούν: α. Στο έλεγχο του ζαχάρου β. Καλή Πέψη γ. Μείωση της χοληστερόλης δ. Μειωμένος κίνδυνος καρκίνου ε. Κινητικότητα του εντέρου ζ. Πρόληψη καρδιακών παθήσεων η. Υγεία στα οστά, δέρμα και μαλλιά θ. Απώλεια βάρους

Ι. Τουριστικός Οδηγός Ελλάδας: Η καλλιέργεια των ρεβιθιών ήταν γνωστή από αρχαιοτάτων χρόνων στις περιοχές γύρω από τη Μεσόγειο όπου είχε αρχίσει να καλλιεργείται 3.000 - 4.000 χρόνια π.Χ. Η πρώτη γραπτή αναφορά για το ρεβίθι απαντάται στην Ιλιάδα του Ομήρου, στο 1.000 έως 800 π.Χ. Στο χάρτη των οσπρίων σε παγκόσμια κλίμακα, τα ρεβίθια καταλαμβάνουν την τρίτη θέση μετά τα φασόλια και τα μπιζέλια. Στην Ελλάδα σε επίπεδο Νομών οι μεγαλύτερες εκτάσεις καλλιεργούνται κυρίως στους Νομούς Λάρισας, Φθιώτιδας, Γρεβενών και Κοζάνης Αποσπάσματα από το paragogi.net

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#lunch #dinner #maincourse #vegetables #beans #vegetarian #vegan #fasting #children #lactose #gluten #chickpeas #baked chickpeas #ρεβίθια #ρεβίθια στο φούρνο #greece #greek recipes #greek food #legumes

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