14:13 ST
[ACTIVITY] Wintersfeast: Recipe Reinvention Submissions

All of these new, delicious-looking recipes and dishes make Darcy want to try her paw at creating them herself! Maybe you feel the same? If you decide to put your own spin on a dish, share it here!


Cook, write about, or draw a drink or food that was submitted in either the Recipe Making or Creative Cuisine threads! Make sure that the creator allows reinventions and then, when you’ve made your version, post your submission here in this thread for all to see! Consider pinging the original creator so they can see your take on their dish, too!

Activity Length

This activity runs from December 13, 2020, 00:00 ST to January 17, 2021, 23:59 ST!

Entry Guidelines

All submissions in this thread follow the same guidelines as the other submission threads!

  • Photograph Portion
    • Include a photograph of the finished product of the drink or food you made for this activity (including intermediate steps is fine too)
    • The picture needs to contain your username written somewhere (on a sheet of paper next to the food, written into the food, etc.)
  • Recipe Portion
    • Include the name of your creation
    • Include the ingredients and the amount of ingredients needed
    • Include instructions on how to make it—brief instructions are fine
    • Your recipe should have at least 3 steps
    • Ping the original creator!

[b]Original chef:[/b] 
  • Art Option
    • Your art must depict some kind of food or drink as the focus
    • The art may be created in any medium
    • Your piece must show a reasonable amount of effort equivalent to at least the level of a clean sketch
    • Your food or drink must be given a name
    • Ping the original creator!
  • Writing Option
    • The main focus of your written entry must be the food or drink, but it can be in any form (an advertisement, blog post, story, letter, etc. are all fine!)
    • Your entry must be at least 100 words long
    • Written entries might include taste, texture, scent, notable ingredients, preparation tricks, and/or the dish’s history
    • Ping the original creator!
[img=200x0]image link here[/img]
[h4][t]Title here[t][/h4]
[i]Description here[/i] 

[b]Original chef:[/b] 


The participation prize for this activity is the Marshmallow Snowman item. A completed entry in this thread will earn a one prize, and a maximum of two prizes can be earned for this activity. There is no limit to your chosen type of submission - feel free to make both in real life or make a creative entry for both! We encourage trying one of each!

* You may submit more than two entries, if you like, but you can only earn the prize for this activity twice!

Activity Links

Discussion and questions should go in the main Wintersfeast thread. Submissions should go in this thread!
Posted 12/06/20, edited 12/13/20

Peanutella Butter & Whipped Jello-Jamcakes

A dubiously scrumptious peanutbutter/Nutella concoction merged with a cursed combination of jello & jam, and topped with whipped cream. :|

Original chef:
(pls forgive me for turning your delicious peanutbutter & jamcakes into such an abomination. >_>;; )

Posted 12/15/20

Rainbow Swirl Cozy Cup

Original chef:

Apologies for how wonky it looks..

Posted 12/16/20
Cream of Dread Pasta
This was going to be the same thing Hoax made but with meat. But… It didn’t end up that way, haha. It’s more or less the same, but also with meat and noodles and a couple extra spices/substitutions (example: sour cream instead of flour and butter to make it creamy because I didn’t have flour, lol).


  • Dry spices: A healthy dash of garlic powder, onion powder, salt, pepper, oregano, dill, and sweet basil.
  • Chicken Bullion (around 4 teaspoons is what I used)
  • 3 medium potatoes, peeled and cubed
  • Not nearly as much garlic as Hoax used, lol. I’d say maybe a tablespoon of pre-chopped fresh garlic?
  • One medium yellow onion, chopped
  • Sour cream (a healthy dollop or two)
  • 1 Lb of ground beef
  • 1 bag of egg noodles


  1. Get your ground beef browning. I tossed my onions in with the meat cuz it’s just a rule in my house, lmao.
  2. At the same time, toss the following into a half-filled pan of water: chopped potatoes, 4 teaspoons of chicken bullion, garlic powder, onion powder, oregano, dill, and sweet basil.
  3. Once your meat is browned and the onions are tender, toss the meat straight into the pan with the potatoes and spices.
  4. When the potatoes are fork-tender, transfer everything to a crock pot and forget about it for so long that the potatoes completely dissolve into nothing, oops. >>;; Chop half an onion up in some sort of a panic to add some texture to the tasty slop you’ve made and let it go for another 30 minutes.
  5. Realize that this kinda looks like a sauce now, boil a pot of salted water and make up a bag of egg noodles to serve it over.
  6. Add a dollop of sour cream over the top and mix. It now kind of tastes a little like beef stroganoff!
  7. Salt and pepper to taste! Yom!

Original chef:
it turned out really good even if I kinda messed it up, lol.

Posted 12/17/20, edited 12/17/20
Summer Soufflé Jamcakes


  • 2 large eggs
  • 1 1/2 tbsp milk
  • 1/4 tsp vanilla extract
  • 30g cake flour
  • 1/2 tsp baking powder
  • 2 tbsp sugar
  • Jam (I used raspberry)
  • Garnishes (I used flaked almonds, strawberries, and blueberries)
  • Ice cream/whipped cream


  1. Separate the eggwhites into a clean glass bowl and place into the freezer for fifteen minutes
  2. Add egg yolks, milk, and vanilla extract into a bowl, and whisk until foamy. Sift in flour and baking powder, and whisk until thoroughly combined
  3. After 15 minutes, remove the eggwhites from the freezer and beat until frothy and pale white. Slowly add in sugar and continue to beat until the meringue turns glossy and forms stiff peaks (The peaks stand upright, but the tip folds over a little bit)
  4. Take 1/3rd of the meringue and carefully fold in with the egg yolk mixture. Once combined, do the same with another third of the mixture. Once that’s been combined, turn the egg yolk batter into the bowl with the remaining third of the meringue and carefully fold in until combined.
  5. Heat 1tbsp vegetable oil over the lowest heat possible and remove the excess.
  6. Scoop ~2-3 tbsp batter into three pancakes. Add 1tbsp water into the empty spaces in the pan, cover with a lid and steam for 2 minutes.
  7. Add the remainder of the batter atop the pancakes (should be about another scoop or so), add more water if necessary, and steam for a further 4-5 minutes.
  8. Carefully flip the pancakes with a rolling motion (don’t force it if it sticks; let it cook for a little longer), add another tbsp water if needed, and let cook for another 4-5 minutes.
  9. Remove from the heat, add garnishes of choice — In my case, raspberry jam, seasonal berries, flaked almonds, and ice cream (whipped cream can also be used, but I can’t imagine a summer dessert that doesn’t involve ice cream)

Original chef:
Cien and this recipe for the soufflé pancakes (which I had never even heard of before and immediately wanted to make) and & Purr, who inspired the addition of jam and flaked almonds, which ended up being the star of the show!

Posted 12/19/20
Snowberry Pie (Aboveground version)


  • Boxed Cake Mix (with icing lol); you could use a fave recipe here if you want.
  • Blue sprinkles
  • Blueberries
  • Candy Glass (Sugar, water, corn syrup, blue food colouring)


  1. Separate all the blue sprinkles from a pack of rainbow sprinkles. Lament the fact the shop didn’t have an “only blue sprinkles” option.
  2. Make the cake as per box instructions, but fold the blue sprinkles into the batter right before pouring into the pan. Cook in a dark pan and on a higher oven rack to get a deep brown on the outside. Allow to cool overnight before decorating.
  3. Make candy glass. (put 1/2c white sugar, 40mL water, and 40mL corn syrup in a sauce pan and heat on medium until it hits ~300 degrees F. Add colour and pour onto a greased pan. Allow to cool for 1+ hours and smash. Look up a real recipe if you want to make this yourself because there’s a lot of detail I’m leaving out and candymaking can be very dangerous!)
  4. Decorate!
  5. Eat!! (Suggestion: Eat candy glass separately/carefully, as it’s very hard and can be sharp! I also added way more iccing and blueberries to the piece I ate… for breakfast <.<

Original chef:

Turns out I took like 400 images of the candy glass and nothing else until the whole thing was finished lol. Sorry!

edit: pic with username:

Posted 12/24/20, edited 12/24/20
Mystery Chocolates

You can drag them to a new tab to see them larger!


  • Chocolate wafers (variety of colors; at least a cup of each)
  • Assortment of fillings (jelly, sprinkles, skor bits, etc.)
    *You will also want microwave-safe piping bags, chocolate molds, and tooth picks.


  1. Fill piping bags with a handful of chocolate, one bag for each color of chocolate.
  2. Microwave piping bags one at a time; stop the microwave every fifteen seconds to squish the chocolate around; this will ensure it melts evenly without burning.
  3. Use the piping bags to put a small amount of chocolate in the bottom of the chocolate mold; use a toothpick to spread chocolate around so that it coats every side of the mold; if you’d like, get fancy and use different colors to fill in different sections. (example)
  4. Refrigerate mold until chocolate is hard, then remove from fridge.
  5. Scoop, dollop, drop, or otherwise shove filling into the chocolate mold. (example)
  6. Reheat piping bags as needed; the chocolate will probably be hard by now and you want it HOT and GOOPY.
  7. Pipe chocolate over the filling; use a toothpick to spread the chocolate evenly or tap the mold repeatedly against the table until it spreads across the top. (example)
  8. Refrigerate mold until chocolate is hard, then remove from fridge.
  9. Pop the chocolate out and use a toothpick or your hands to break off any extraneous pieces.
  10. Rinse the mold and dry thoroughly before repeating previous steps.
  11. Promptly forget what you put in each chocolate except the two you carefully set aside to get a picture of the fillings that most closely match the original chef’s recipe.

Original Chef
Thank you for the wonderful idea! I had a lot of fun making these and ended up with too many to fit on a single plate! :D I can’t wait to figure out which filling is the best, though that’ll take a while as I no longer know which is which. For anyone considering making these themselves, the current top votes are ambiguous jelly (which I think is homemade wild blackberry), caramel, and skor bits. Sprinkles are everyone’s least favorite thus far.

Posted 12/27/20, edited 12/27/20

Rhys wanders into the kitchen, a warm and hearty fragrance filling the room. Flicking their salivating straw tongue, they sit at the table, peeping at Bean stirring flour and butter into the stew and tasting it to survey the consistency and placing a serving for Rhys on the wooden surface.

“Cream of Dread Stew? I was a mite cold. I am also possibly famished.”
Rhys licked at the thickened stew happily, noting the flavors of chicken, garlic, and Italian seasoning specifically. The window pane was frosted over, indicating another frigid night and adding to the cozy atmosphere. Bean took a seat next to Rhys that had already reached their second serving with a satisfied expression.


Posted 12/28/20, edited 12/28/20
Calzone di Pirran


  • Pirran’s Pizza Dough
  • Sauce: Tomato paste, water, garlic, chili flakes, dried herbs (oregano, basil, thyme).
  • Toppings: Brie, spinach, olives, leftovers (garlic mushrooms, chorizo, yellow bell peppers)
  • Canola oil and flakey salt


  1. Make the pizza dough according to Pirran’s directions.
  2. Make your sauce: put some olive oil in a pan on medium, then add your chili flakes and cook until fragrant (90 seconds - 2 minutes). Add your tomato paste and a splash of water, and cook until the raw tomato smell goes away, then add your herbs and enough water to make the sauce the consistency you like (I used maybe 1/3 cup total and let quite a lof ot it evaporate).
  3. Preheat the oven to 200C fan-forced and prep your toppings! (Put your pizza stone in the oven while it’s heating up)
  4. After it’s rested an hour, separate your dough into four equal pieces. Roll out each piece into a circle, put your sauce and then your toppings in the middle. Fold the dough in half and seal the edges (you can use a little water and/or a rolling pin to help seal them.
  5. brush some oil on the top, sprinkle with flakey salt, and then use a sharp knife to cut some vent holes in the top.
  6. Cook calzones, 2 at a time on a pizza stone, for 10 minutes. Brush with oil again, rotate, and cook another 10 minutes.


  1. I found this dough really wet, both times I made it. (The first time, I thought I had misread the recipe and put the wrong amount of water in. The second time I was sure it was right and it was still very wet). If you don’t use a lot of flour in kneading, I’d suggest adding an extra 1/4-1/2c flour at the beginning.
  2. Coating your pizza stone in foil makes it easier to clean up! You can also just use a regular pan, but the stone makes it crispier/crunchier on the bottom.

Original chef:

dough ball dough ball sticky round and small. Have little nap and we’ll see you in an hour.

giant dough monster, ready to roll with the toppings. (I used brie because it was shortdated and super cheap <.<)

toppings on. You can be messy if you like, since no one will see. Leave a little bigger edge thn you would for a regular ‘za.

slimy and shiny and ready to cook!

Posted Jan 2, edited Jan 2

PB&J Waffles

Well-done waffles right off the griddle covered in smooth peanut butter, blackberry jelly, and fresh whipped cream. The toppings melt into one ambiguous blend quickly, so take a picture fast!

Original chef:
Sorry, Purr, I don’t make the rules, waffles are simply better than pancakes. -shrug- (I jest. Mostly.) Been thinking about peanut butter and jelly waffles ever since seeing your peanut butter and jamcakes entry!

Posted Jan 4

Help! Save the Waffles!

Original Recipe: Purr


▢ 2 cups flour
▢ 1 tablespoon baking powder
▢ ½ teaspoon salt
▢ 2 tablespoons sugar
▢ 2 eggs divided
▢ 1 ⅔ cup milk
▢ ⅓ cup melted butter


▢ Borrow a friend’s cool waffle griddle. Preheat it.
▢ Whisk together dry ingredients in a bowl.
▢ Beat milk, butter, and egg yolks in a second bowl.
▢ Beat wet and dry ingredients together, save the egg whites.
▢ Beat egg whites separately, until they form stiff peaks.
▢ Fold egg whites into mixture.
▢ Pop that good stuff into the waffle griddle.
▢ Make a big ole pile of waffles.
▢ Butter them, let them cool, then divide into containers, and place in fridge.
▢ Heat them up for lazy morning breakfasts.

Posted Jan 8, edited Jan 8

Dark Night Bark or Nightmare Bark

The dark chocolate version of everyone’s favorite Dreaming of Peppermint Bark. This variation offsets the sweeter peppermint with a slightly bitter kick from the dark chocolate, allowing the true sweetness of peppermint to be enjoyed. The texture is more rugged than its milk chocolate baby brother, and may not be suitable for softer palettes or those who wish for something sweeter and more refined. Most makers run into when the dark chocolate is not incorporated correctly, it will make the bark to brittle and could potentially make the bark more realistic to actual tree bark. So, be sure to watch out during its preparation, and make sure not to burn it into a different ingredient. The notable ingredient difference from its original is the 65-95% dark chocolate that is used, in some extreme cases, baker’s chocolate may be used and mixed with a tiny bit of heavy cream to create a slightly softer chocolate. Either way, give it a try and taste something different



Posted Jan 14

Prank Milky Mysteries

A prank spin on the Milky Mystery. In addition to the Cranberry and Blueberry flavors used in the original recipe, an unexpected spicy version is also made using a hot pepper jelly. In a small bag of Milky Mysteries, one is the spicy one. But which one? You won’t know until you bite into it. These candies are clearly marked with a X on top to separate them from the non-prank version.

Original chef:

Posted Jan 15

b r e a d

Crow I love babana bread i ate some today, it had pineapple and dried cherries in it, but it also had some walnuts so i guess you wouldn’t have wanted any
anyway i couldnt turn that in because i didnt make it and i also dont have any pictures of it so i couldnt turn in a picture of that so i drew this i hope youre doing good

Posted Jan 15

Gem bass noodle soup REDUX: Moonbow boogaloo
Original chef: Firkasa

Mycenians will need:
One extra large moonbow trout
Angel hair noodles
Diced potbelly mushrooms
Various spices and extra fixins’
Rolls (for the side)

The moonbow trout noodle soup is a cousin of the gem bass noodle soup. While the bass often turns broth and tongues a deep ruby hue, the moonbow variation will often emit a soft glow, provided the room (or place of dining) is dark enough. Some darker sections of the cave consider this a very fine delicacy, as it is a light source as well as a meal. The moonbow, however, has a slightly more sour taste to it than the sweeter gem bass, and as such must be prepared carefully in order to eliminate the sour aftertaste. Since potbelly mushrooms generally soak up flavors due to their porous nature, they are a good addition to any moonbow dish and are particularly common fillings in soups in general. They are especially good for filling up a mycenian without adding too much extra texture or flavor that could detract from the dish’s strengths. They hide very well in the moonbow soup while soaking up the sourness of the fish.

Posted Jan 15

I already did two and I forgot to upload in time for productividay but oh well here’s nanner bread.

Original chef:
Crow‘s and Miranda‘s recipes were similar, so I’m not sure whose I followed more, but I did put Miranda’s chocolate chips + line on top on so I guess theirs wins lol. I made a double batch so we can say I did both.

The main changes I made were taking the butter out completely and cutting the sugar in half-ish (I used about one and a quarter cup total for a double batch, and another 1/4c sprinkled on the top because I like the crunchy sweet crusty bit). I also added cinnamon (3 teaspoons + 1/4 teaspoon sprinkled on top), 1/2 cup dried cranberries (because I found them in my cupboard) and 1 teaspoon of Five Spice Powder a secret ingredient.

a+ yum yum yum.

Whenever my bananas start getting old. I throw them right in the freezer with the skins still on (1) - easy!! When I want to use them for cooking, I just put them in the microwave for 30 seconds or so, until they’re squishy but not hot, and snip the nasty/butt/pokey end off (2). Then I/you can squish the perfectly soft and sweet banana out like toothpaste. It’s weirdly satisfying and the banana is already mostly mashed for you.

Picture (3) shows the frozen bananas on top of some older fresh bobby/baby bananas. You can really see the change in texture from freezing/thawing/squishing lol.

Posted Jan 16, edited Jan 16

Here are mycenian themed Gingerbread Cookies, recipe posted by Diglett

Switched things up by adding almonds and cherries as decoration! Also used a different spice blend which
includes cardamom, mace, anise, and coriander(dried!).  Also ofc buttloads of cinnamon and ginger. ^__^

Posted Jan 16

Blueberry vanilla pie

Original chef:
Primarina`s emperorberry pie

Posted Jan 16


Reinvention Entry #2: Glitter Galaxy Glaze Cake

Scintillant swirls of glittery sprinkles decorate the top of this cake, the whirling deep blues, vivid purples, and soft hints of pink combining with golden flecks and smears of cheerful yellow, red, and other fiery hues. They blend in a cacophony of colors that at once captures the attention and provides an almost mesmerizing display of sparkling specks, all seeming to dance merrily in the light. It looks different from every angle, possessing an almost iridescent sheen, the near-illusion aided by the sweet sugary glaze that makes the surface shine with a myriad rippling reflections. The layered colors smudging almost into one another add a sense of depth and mystery, the glaze covering the entirety of the top and sides of the cake so that it’s impossible to tell what flavors lie beneath. From the sticky puddle around the cake’s base, it’s obvious the glaze has soaked through as well, sinking into each and every crumb. It remains still syrupy in consistency, ensuring that every bite is dripping with the smooth, creamy taste.


Original chef:

Posted Jan 16
Purrandy Banandy Muffins


  • 4 bananas
  • 1/3rd cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 + 1/2 cup flour
  • Pinch of salt
  • Semisweet chocolate chips
  • “Rainbow Baking Chips”, which is just white chocolate with aspirations


  1. Preheat your oven to 350 degrees Fahrenheit. Rinse your bananas, dry them out, then STAB THEM REPEATEDLY because we’re roasting these buddies! In hindsight I really should’ve given them another day to ripen but I was worried about time constraints before I’d have the chance to finish this recipe. You really do want bananas that are really super ripe for this!
  2. Let your rinsed + dried + stabbed bananas roast for between 15-30 minutes depending on the size of your bananas. Just keep peeking at them until they’re basically completely black, with banana juice bubbling out of their stab wounds. I roasted these for about 20 minutes but I probably should have given them a couple extra minutes because the bottoms weren’t as soft as I would have liked them to be. They’ll smell kinda weird but it’ll be fine I promise.

    Roasted bananas, plus the rest of my ingredients! My dad makes his own vanilla extract that I’ve been using which is basically just a bunch of vanilla beans + some really good bourbon left in a glass bottle in a dark cabinet that gets pulled out and shaken every now and then. It’s delicious.

  3. Give the bananas some time to cool so you don’t burn your fingerprints off, then cut off the ends and squeeeeeeeeze them into a bowl with the butter, egg, vanilla, sugar, baking soda, and salt. You don’t really need to mash them since the roasting and the squeezing will make then super soft and squishy, but you absolutely can. When that’s all mixed, add the flour, stir it in pretty well so that everything’s mostly incorporated, then add your chips! I added a cup of semisweet chocolate chips and a half cup of the rainbow chips, and I honestly regret that - I think this would’ve been better if I’d gone for about a cup and a half of chocolate chips and just added a few rainbow chips on top of the muffins for decoration.

    The batter all mixed up!

  4. Grease your pan. If you’re me, realize that your dad lost his loaf pan in the divorce so you can’t make a loaf of bread, and pull out the mini muffin pan you haven’t used in a few years. Clean it, then commence with a liberal slathering of butter or a slightly excessive spray of Costco brand PAM.
  5. If you’re me: Frantically ask Miranda about how much their banana bread recipe tends to rise so you know how much room you need to leave in each muffin divot. Give each little divot a scoop of batter. I underfilled this batch out of caution so they didn’t get too muffin-shaped; when I cook the next pan I’ll fill up the divots so the batter just peeks out above the surface of the tin.
  6. Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean (unless you hit a chocolate chip) and they’re nice and brown on the outside!
  7. Spend a few minutes agonizing over whether or not you should let them cool before you remove them. Decide not to wait, then tip the pan over a baking sheet and shake it until you’ve dislodged the less stubborn muffins. Pray you’ve greased the pan enough. Pull the rest out with gentle persuasion from a prying fork while trying not to burn your hands, and marvel at the teeny muffins!

Original chef:
Miranda‘s banana bread! Thank you for the very good recipe, I’m stealing this forever. :D

edit: my images!!! why are they breaking!!!

Posted Jan 16, edited Jan 16

“Give me some space to work,” Merle grumbled, trying to shove Malaise away as she pulled the biscotti from the clay oven. The simmering heat of the wood made Merle grimace and pull away, slamming the oven door closed behind her. She set the tray out on a table, stepping away to peel off her over mitts and set them aside.

“Are you not using mushrooms in this recipe? It’s been so long since you haven’t used a mushroom as your base. Why? It’s what you’re best at! You should let me have these and start from scratch,” Malaise wailed from behind, still lingering too close for comfort for the likes of Merle. With a chuff of annoyance, Merle tried to tune out Malaise’s nattering as she searched for the cherries.

“I cooked them how the client asked. It’s not the way I would have made them, but who cares if you’re getting payed? I’ll make some mushroom biscotti tomorrow. And no, you can’t have any of these. They’re for a clien- Aha, there they are,” Merle paused, finally finding her stash of dried cherries. She had had to have these shipped in especially for this project. Cherries were not common in this corner of the Cave.

Fetching the bag from the shelf, she turned around to find Malaise halfway across the kitchen with half of a biscotti hanging from her mouth and ducking towards the door. “I don’t want these anyways! They’re gross. Why are they so tough!?” Malaise responded, her words slurred by the mouthful of pastry.

“Malaise! They’re meant to be soaked in tea before eating, that’s wh- HEY, I told you not to eat them! Now I have to make a new batch! Get back here!” Merle snapped, chasing after the other ineki as she fled from the baker’s kitchen.

A little dooble inspired by Myla‘s biscotti recipe.

Posted Jan 17
cozy fish on rice pillow…..........?

in the cook’s defense, they did make the rice pillows. but then they got tired, and figured the fish probably was, too!  at least they remembered to garnish with some green onion.

I’m sorry Ashlar I couldn’t resist….............. now hopefully this counts

Posted Jan 17
A pleasant meal

(Blue Moon Tea + A Cozy Bowl of Hotsoup)

Auksinis picks up his cup, inspecting the moon symbol on the side of it. “Hmm, well it is a rather pretty cup, I’ll give them that. You really got this set for free?” Kristal nods, finishing pouring her own cup. “Indeed, it was a gift from the store owners for helping them with their shipments. I even got a discount on the tea itself, though that might’ve just been from buying it in bulk. The marketplace is quite far from here, after all. Figured it’d be a while before I’d be going back.” He nods, taking a careful sip to avoid burning himself. “Well it isn’t half bad, I think. Though, it’s a bit more sweet than I’d like.” Kristal chuckles, drinking some herself. “Really? I quite like it. Probably would’ve been better as a sort of dessert though, after the soup.” She takes another sip before continuing. “The combination of mint and blueberry is quite a unique flavor though, and it’s amazing they managed to get the drink to sparkle like it does. Almost like drinking liquid stardust.”

Auksinis frowns, looking down at the fire. His dull glowing dims further, his fur losing all color. She tilts her head at him. “What’s wrong?” He sighs. “I miss outside. It’s been a few years now and I’m still just wandering around in the dark, hoping to find something different. Anything, really. For all it is, I miss the stars being above me every night…Tell me, is the night sky still as beautiful out there?” She gives a weak smile with a nod, sipping the tea. “Well, it’s certainly not as blue as the tea, but the stars are as brilliant. Without everyone lighting their homes out there, you can see even more of the stars out there than before the cave. It really is a sight to see. Perhaps this year you’ll come with me? We can sneak out in the middle of spring to get you a peek.” He nods, finishing the cup. “Okay, I will.” He pauses for a moment. “It’s great tea. Smells delightful, by the way. It’d probably go great with some biscuits.”

Kristal laughs. “How about some soup?” She sets aside her cup, stirring the pot. “It should be warm enough now.” With that, she ladles out a bowl of soup and hands it to her brother before getting one for herself. He thanks her, sitting back down to blow on it and taste-test it. “Mmm, tastes pretty good. What’s in it?” Kristal shrugs, stirring her own bowl a bit. “What isn’t in it? It’s got carrots, potatoes, turnips, parsnips, garlic, pepper, broccoli, cauliflower, cashews…yeah, the list goes on. I got the recipe from one of my friends in town, though she used chili flakes and other bits and bobs to make it spicy. I know you aren’t big on spicy food.”

He grins, swallowing another spoonful. “Well tell her I said it’s delicious next time you see her. And thank you as well sis, it must’ve been a pain tracking down all these ingredients and hauling them back.” She just shrugs. “Eh, it wasn’t that bad. Though, it was surprisingly difficult to get ahold of the cinnamon. Definitely worth it in the end. Plus we have enough ingredients to last us a meal a day, clear through the week, if we don’t end up eating it all in a couple days.” He takes another bite, thinking this over before replying. “Well, that’s definitely a possibility. Though, this could do with a side of biscuits as well. Did you happen to get any?” She sighs, shaking her head. “No, but we still have some mix from before in one of our supply crates if you want to dig it out and make it yourself. Otherwise you’ll just have to make do.” He considers this for a moment before simply shrugging and continuing his meal. Clearly, he didn’t feel like making them. They finish the hearty stew in relative silence, enjoying every bite of it.

Posted Jan 17, edited Jan 17
Edit; Wrong thread! Please ignore!
Posted Jan 17, edited Jan 17


  • 1/4 tsp baking soda
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 cup + 2 tbsp butter, melted
  • 1 1/2 cup all purpose flour


  1. Preheat the oven to 325 degrees F
  2. Dissolve the baking soda in the water
  3. Add in the remaining ingredients, minus the flour. Mix until smooth
  4. Add the flour. You should have a stiff dough. If it’s too sticky, keep adding flour until it holds together firmly
  5. Take a small ball of the dough, and roll it out into a log with a diameter of about 1/2 inch. Cut the log into 1/4 inch slices, and arrange the slices on a baking sheet
  6. Bake the cookies for 15 minutes or until crunchy

Original chef:
Myla Mine came out looking absolutely nothing like yours :D; Thank you for the recipe, though—these are dangerously easy to eat!

Posted Jan 17
lazy and rushed cheese pasta

subtitles for a Lyric’s Litanies vlog post

Hey, everyone! Lyric here. So I was in a rush getting ready for work this afternoon — yeah, I woke up late, and yeah I should be waking up earlier don’t call me out on it we all know — so I had to make something quick for lunch. And I’ve had this block of cheese sitting in my fridge for at least a month now that may or may not be starting to mold, so! I decided to make the most of it.

I was trying to think of what I could use this mostly-still-good cheese for, and I saw a bag of bowtie pasta in my pantry. Now, side note, bowtie pasta is my pasta of choice — no other pasta is allowed in my apartment, though I’ll eat other pastas if someone puts it in front of me. There’s just something about bowtie pasta that feels both refined and smooth, classy yet fun. And don’t even get me started about the texture: if you prepare your noodles right, you can get this perfect smoothness that works so well with all sorts of sauces. Bowtie pasta is the superior pasta, enough said. So it makes sense that the moment I saw this pasta, I knew: it was time for some cheesy bowties.

I prepped the pasta while listening to some indie music — I’ve been really into Japanese indie bands lately, but I’ll save that for another vlog so I can really dive into it — and shredded the cheese into the pot once the noodles were ready. When I say “the cheese,” I mean the whole block. There is no such thing as too much cheese, y’all. And after the block of cheese, I realized I needed even more dairy, so into the pot went a healthy dollop of sour cream.

But I knew the pasta needed more flavor than just cheese and cream, however delicious that sounds. So into the pot went a little bit of garlic and a pinch of some mixed spices I keep over my counter for when I need some quick flavor. Then some salt, then more mixing, then more salt, then more mixing, then I looked at the clock and realized I was nearly late.

So long story short, I think the pasta turned out really well as a quick lunch! And I made it to school in time, which is certainly a win in my book. Maybe I should cook more often.

So, love ya lots for listening to this litany! Later, y’all.

Original chef:

Posted Jan 17

Purr‘s pancakes but…. gayer ;3c

some cherries and some rainbow icecream to make a much prettier if not likely less tastey dish!

Posted Jan 17

Sheepy Shepherd’s Pie

Deliciously filling and warm after a hard day’s work!

Original chef:

Posted Jan 17