My name is Will, I'm a college student with varied aspirations. I'm a fantastic singer, a decent actor, occasional devil's advocate, and on occasion, produce things that some would call artistic. I'd call myself a philosopher, but I'm not sure if having no formal credentials would make you more or less qualified for that title.
My Nom de Web is Lemiel or Lemiel14n3, if you see me around, feel free to say "Hi"
Catching Elephant is a theme by Andy Taylor
So I decided to hunt down just how ancient rome made their wine, so I could get a taste of the aggregio.
It’s good. It’s damn good.
The original text is here, and I found some people modernizing the thing, so here goes. This is supposed to serve four-ish people and makes more than one bottle’s worth, chop the recipe as needed.
Aggregio Pavali:
0.5L honey
1cup white wine*
1tsp ground pepper
1tsp cinnamon
2tbsp raisins
pinch of saffron
1 crushed bayleaf
3.5L white wine*
-leave your raisins in a little bit of wine to soak.
-pour the honey and the cup of wine into a pan, and heat while stirring until the honey is very, very liquidy.
-drain and finely chop up your raisins. Dump the honey mixture, the raisins, the remaining ingredients, and the remaining wine into a larger pot, mix thoroughly.
-bring the pot up to a boil and set to simmer and cook for an hour or so. You’re looking to reduce this mixture by half. Stir the bottom up now and then to keep the honey from burning.
-strain if you don’t like little bits in your drink. Romans drank their version of this really watered down, for obvious reasons. If you want the genuine experience, when serving mix one part this concoction to two parts water. If you want the full wine experience**, just add a little water. I filled my glass to the amount in the photo and went with 1/3rdish cup, sorta eyeballed it. This is booze not rocket science. Personally, the hotter you serve this the better. Think hot cider in the winter warm, which it should be around anyway since you just finished cooking it. It is powerful spicy and I love it.
*- a note about the white wine. To replicate what they had, go for higher acidic wines. Chardonnay, chenin blanc, reisling, etc.
**- I’m sure this is how Tevinter drinks it because Thedas is hard and manly and how do you chop or burn each other to bits if not drunk 24/7
Harry Potter Treats
Yer a wizard Amanda. The four words that were never once said to me *sadness*. However, we can make up for that! Imagine my immense joy at having found recipes straight from Hogwarts, Hogsmeade and Honeydukes. I might have squealed a bit. From Acid Pops to Chocolate Frogs to Licorice Wands to Cockroach Clusters to Butterbeer and BUTTERBEER CUPCAKES. Wut. And as an added bonus some Caldron Cakes if you ever feel like taking a Potions class. It’s okay to cry; I know how you feel. I’m dying to make these too. You can thank me later.
Recipe for sweets here. And for Butterbeer, Butterbeer Cupcakes, and Cauldron Cakes.
Lembas Bread (Lord of the Rings “authentic” Elvish bread)
Ingredients:
2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanillaDirections:
Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.
Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.
Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).
Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***
as someone who has baked these A LOT
They are REALLY GOOD
and I am reblogging this because I KEEP LOSING MY RECIPE
rebloggin’ cuz I wanna make these in a late night baking experiment.
The Lumpy Pumpkin’s Famous Pumpkin Soup
(adapted from this recipe)
is this real life
is this just fantasy
No way…no way
Wow I just had this yesterday shit
Today is a different day now
(Source: halmablog)
