Productivi-Day occurs on the 15th of each month, running from 00:01 ST through 23:59 ST. If you wish to participate, all you need to do is take a little bit of time and work on something creative that relates to Mycena Cave!
Examples of things that count:
Mycenian profiles
Geness profiles
Roleplaying
Creative Collective entries
Pretty much anything that has to do with Mycena Cave!
Things that don’t count:
Homework
Housework
Dishes
Meal-prep
Anything else unrelated to Mycena Cave!
Please post a link to what you’ve accomplished in this thread in order for your participation to be counted! All posts must be made before the activity ends at 23:59 ST - any posts made or edited after that timeframe will not be counted towards this activity.
All participants in today’s Productivi-Day will receive a sticker for their efforts! Stickers will be distributed in the day or two following the activity. And, since it’s the last Productivi-Day of the year, we thought we’d go out with a bang. :D We will be raffling off 2 prizes of 50,000 nuggets each among participants!
We look forward to seeing what you accomplish! :D Have fun!
Worked on colouring/shading a gift for a friend. I can’t show the whole thing because she clicks spoilers and it’ll ruin the surprise, but I can include a largely-unspoilery snippet
Also did some work on the drift guide for a planned New Year’s overhaul :D
I did Scribe Circle! And also moved the chicken coop and cleaned the catio and designed purr a character and introduced the new hens to Mr. Chicken…...
I’m working on my Wintersfeast entry. I may not finish before midnight, but I think I’ve got a decent amount so far anyways. (I’ll shift my progress over to a different pet closer to midnight so you can see how far I got).
edit:
nvm I’ll just put what I’ve done in here
winterfeast prep / practice
Seasonal Summer Rolls
If you’re in the southern cave-hemisphere, enjoy a sunny holiday afternoon with this chewy and crunchy summer roll! Full of fresh veggies, rice vermicelli, and served with spicy peanut sauce, this recipe scales super easily and is very flexible to substitutions!
Why you should make this:
Pros: Easy! Healthy! Naturally gluten-free! It’s also trivial to make vegetarian or vegan without sacrificing flavour or feeling like the “veggie” version of other food.
Cons: Lots of prep, especially for a single human. Finished rolls don’t keep very well so it’s much better if it’s assembled/made right before eating.
Ingredients
Fresh Veggies! (I used spring onion, bell peppers/capsicum, carrots, and cucumber)
Rice Vermicelli!
Rice Paper
Basil Leaves, ripped into smallish pieces. (Can sub thai basil, coriander, and/or minot or vietnamese mint)
Peanut Sauce (recipe below, in the spoiler)
Protein(s): I used Surimi / fake crab, and a salty garlic tofu (recipe also below, in the spoiler)
Instructions
Prep:
Prepare rice vermicelli according to package directions (usually something like “put in hot water for 8 mins then run under cold water”) and drain
Prepare peanut sauce
Ingredients
1/2c peanut butter (I like crunchy)
1 teaspoon Soy Sauce or Oyster sauce
1 glug sesame oil
a big squirt of sriracha (or other hot sauce)
(optional) 1/2 teaspoon rice vinegar and/or lime juice (lemon juice is okay, too)
1/4c hot water
Instructions
Put everything except the hot water in a dish and mix it together
add a little bit of the hot water and keep mixing.
It’s gonna look disgusting. SO nasty, like nasty enough you’ll think you messed up. Don’t worry, keep going! It’ll eventually come together and look like a sauce
(important) Give it a taste and see if you need to add anything. It can be tricky to know but it’ll taste like it’s missing something. Add a little bit of salt, hot sauce, sour/acid (lime juice/vinegar), or sweetness (oyster sauce, sugar) until the flavour is where you like it. Peanut butters and hot sauces all have different levels of sweet/salt/sour so it’s a matter of finding what works best for you.
Add more hot water, a bit at a time and stirring in between, until it’s the consistency you like. If you’re storing it in the fridge for later make it a little runnier.
I can’t believe I forgot to take a picture of my peanut sauce oops. I’ll try to remember to get a pic next time I make it. sorry!
Cut veggies into long strips (cut spring onions into lil circles - they’re garnish!)
Tear/cut surimi into flat-ish pieces, arrange withtofu on a plate
Can other users make this recipe for the Recipe Reinvention activity?
Yes please!!
I’ve put the full step-by-step with more pictures and notes below, if you’d like to make some or all of this recipe. I know it’s way outside the actual scope of the event, but it’s so tasty I want more people to eat summer rolls!
General notes before you start
This recipe is EASY, by which I mean the skill ceiling is very low. If you are okay boiling water and chopping veggies, you can make these summer rolls (If 1/10 is using the toaster and 10/10 is making beef wellington, every step in this recipe is 1-2 out of 10 difficulty (maybe the tofu is 3/10)). However, the time/effort required, is quite high - for one person to make everything here from scratch, start to finish, takes 1.5-2 hours. There are a bunch of ways you can cut that time down, though:
1. Make ahead. Nearly everything in this recipe can be made ahead of time and stored in the fridge up to 48 hours in advance. (Let the peanut sauce come up to room temp before serving).
2. Substitutions. Almost everything in the recipe can be subbed with premade stuff. Ditch the tofu or buy premade seasoned stuff. Instead of chopping your own veggies, use a bagged coleslaw. Shrimp/prawns or premade bbq pork slices make an excellent filling you don’t have to prep at all. You can even buy commercial peanut sauce ahead of time. With premade ingredients, you can put everything together in about 15mins.
3. Spread the load (not the virus load, though). If it’s safe to do so, this is a great collaborative meal. Have everyone bring one or two fillings or sauces, and you have a great meal with friends :)
tofu seasoning
one tbs soy sauce
i tbsp oyster sauce
2 cloves garlic
1tsp honey
1tsp sambal olec
two small spring onions (reserve the dark green part for garnish)
1.5tbsp water
cook the tofu until golden brown and crisp on both sides. Then add the sauce to the pan and cook it until the water evaporates, the spring onion starts to smell fragrant, and the bubbles start looking “sticky” (maybe 5-6mins). Remove the tofu carefully to a plate, then pour/scoop the remaning sauce on top. Top with sesame seeds and a few fresh sliced green onion if you’re fancy.
(Note: this tofu turns out quite salty/umami. It was great inside a summer roll, but if you wanted to eat it on its own I would use a low-sodium soy sauce, and add more water and honey to make it saucier).
