Blessing of Hircine

@avoskorm Cappy's TES sideblog 🔞🏴󠁧󠁢󠁷󠁬󠁳󠁿

[tastesoftamriel]

Argonian mud-nectar

Named for its colour, mud-nectar is a boozy delight from the town of Lilmoth in Black Marsh and made from local and imported cocoa, vanilla, and coffee. It's served cold, and is the perfect sweet treat for a hot tropical day! For an indulgent dessert, top with a warm chocolate cookie or brownie!

You will need:

2 shots Baileys

1 shot Kahlua

1 shot vanilla vodka

1 scoop vanilla ice cream

35g dark or milk chocolate, cut into chunks

1 cup milk (or vanilla oat milk, if available)

Chocolate syrup

Handful of ice cubes

Whipped cream, to serve

Chocolate chips or shavings, to serve

Method:

Blend together the ice, liqueurs, ice cream, milk, and chocolate chunks until the ingredients have formed a thick slush.

Drizzle as much chocolate syrup as you'd like into a tall glass, covering the insides with a layer of chocolate. Pour in the slush.

Top with whipped cream and chocolate chips. Best paired with any warm chocolatey dessert!

[longlivethecat]

a kinda baroque portrait of general tullius. rembrandt inspired me

[uesp]

"Rul jol, lok."

When unsteady, rise.

I first misunderstood this, for I thought that "lok" meant just "sky," and that we should look to the sky, but now I understand fully. It is not a command to look to the sky and seek help from above. It is a metaphor for flight. "Rise." Brace yourself and push yourself harder above the turbulent winds. Do not seek the safety of the ground. Rise and seek greater glory instead.

--Excerpt from Wisdom of the Flying Gods

[tastesoftamriel]

Solitude salmon-millet soup

This classic Nord soup is a hearty favourite, hailing from the city of Solitude, and is great for those who prefer dishes with a milder flavour. Nutty creamy millet forms the base, while generous chunks of fjord salmon and fresh Skyrim vegetables give this soup a wonderfully fresh flavour and texture. It's the perfect dish for any time of year!

You will need:

1 1/2 cups millet

300g salmon, cut into chunks, and deboned with skin off

50g butter

1 litre vegetable or seafood stock

2 cups water

1/2 cup heavy cream

5 or 6 sliced button mushrooms

1 large leek, sliced

2 carrots, peeled and sliced

1 brown onion, chopped roughly

1/2 small head of broccoli, cut into small chunks

1/2 cup fresh or frozen peas, shelled

3 cloves garlic, crushed

Salt and pepper, to taste

Olive oil

Fresh dill sprigs, to garnish

Method:

In a large pot, melt the butter on medium heat and throw in the onion, garlic, carrots, broccoli, mushrooms, peas, and leek. Stir fry until the garlic and onions have browned slightly and the carrots and broccoli start to tenderise.

Add the stock, water, cream, and season with salt and pepper. Stir well to combine, and bring the mixture to a boil, covering for 5 minutes.

In a pan, heat the olive oil until sizzling and add the salmon chunks and millet. Season evenly with salt and pepper, and fry until the salmon is slightly browned on the outside, but not crisp. The millet should be slightly toasted and smell nutty and sweet. Remove from the heat when ready, then transfer to the soup pot.

Stir the soup well, and bring the temperature down to a simmer and pop the lid back on. Cook for 25-30 minutes, until the millet has softened and the salmon falls apart easily. The soup should have a thick and creamy consistency, but if it's too thick for your tastes, feel free to add more water.

Garnish with fresh dill and serve immediately, with extra salt and pepper if you wish.

[storyweavingspider]

White Woman Dragon Shout: I DONT CARE

[tamamoland-of-destinys-demise]

[spaghetti-steven93]

"Zaan Sahvot Dii"

" Scream Belief Mine"

[tastesoftamriel]

The Flaming Nix

Ask our friendly staff about our selection of flin, shein, sujamma, and more!

Starters

Hackle-lo, scathecraw and scuttle "feta" salad, with garlic croutons

Crab meat and scuttle, with lava stone-baked wickwheat flatbread

Devilled kwama eggs, with smoked ash hopper bits and mashed ash yams

Bantam guar and ash hopper dumplings

Mains

Spicy kwama egg scramble, with toast soldiers and buttered hypha facia

Chunky Ashlander-style nix-hound chili, with steamed saltrice

Mournhold-style pulled guar stew, with bittergreen, shein, and steamed smoked saltrice

Nix-ox meatballs, with scuttle and flin gravy

Desserts

Scuttlecream pie, with comberry coulis

Marshmerrow pudding, with kwama egg meringue crisps

Scrib jelly, with marshmerrow gelato and maraschino comberries

Sides

Fried saltrice with mixed vegetables and bantam guar

Pickled pumpkin, served cold

Smoked scrib jerky and ash yam crisps

Salt and saltrice vinegar thick-cut ash yam chips

[uesp]

Pictured: Mudcrabs have been known to work together to bring down larger prey? Ravenous mudcrabs can strip bodies in days that would take lesser crabs weeks to eat.

Image is from new ESO patch notes.

[vgosts]

Visit Original Link

Journey’s End - Jeremy Soule (The Elder Scrolls V: Skyrim)

[targetedknowledge]

[uesp]

"Darkness may be upon us all, but the people of the Empire -- my Empire -- are worth fighting for! I just wanted you to know... I won't let you down."

--Martin Septim

[littleglassworms]

Merry in death as well in life🩸🃏

I must emphasise his evil scheming eunuch archetype side. The Brotherhood Schemer

[class42warship]

1 2 3

[cherrydj-l]

we won’t judge you

[uesp]

Did You Know: Although the Elder Scrolls could not cover them, the oversoul of the Amulet of Kings was able to discuss Dragon Breaks? "According to Hestra, Cyrodiil became an Empire across the stars. According to Shor-El, Cyrodiil became an egg. Most say something in a language they can only speak sideways."

[tastesoftamriel]

Potato soup

In Skyrim, winters are cold and harsh, and the potato plays a large role in the diets of everyone in the province. Potato soup is a popular comfort food in every home and tavern, which, though bland, can be turned into a sophisticated dish with some spices and leeks for a simple hearty soup that’ll warm the chill from your bones! This recipe can also be made entirely vegan by substituting butter with olive oil and either omitting the cheese or using a cheese substitute.

You will need:

5 large potatoes, washed

3 leeks, sliced thinly

1 ½ cups beef or vegetable stock (I use 2 bouillon cubes if I’m lazy)

2 cups milk or milk substitute

½ cup shredded mature cheddar

3 cloves garlic, minced

1 tsp chili powder (not flakes)

1 tsp smoked paprika

1 tbsp mixed dried herbs of your choice

2 tbsp butter or olive oil

Leaves of 5-6 stalks fresh thyme

Salt and pepper, to taste

Parmesan cheese, to sprinkle (optional)

Method:

Bring a large pot of water to the boil and boil the potatoes with the skins on for 25-30 minutes (this may be longer or shorter depending on the type of potato. To check if the potato is done, take a knife and poke it- if the potato slides off easily, it’s boiled perfectly). Leave the potatoes aside to cool.

In a pan, fry the leeks and garlic on medium heat with the thyme until fragrant and evenly golden brown. Set aside.

In a food processor, blend the potatoes with the skins on to a smooth creamy mash (you can do this manually in the pot if you don’t have a food processor). Add the leeks and garlic, dried herbs, cheddar, chili and paprika, then whiz again until well combined.

Bring the stock and milk to a boil in a pot, then scoop in the potato mixture. Stir constantly until it is dissolved and even in consistency. Season with salt and pepper to taste.

Serve immediately and sprinkle with parmesan to taste. Goes great with some fresh crusty bread and garlic butter!

[oblivionloading]

Glarthir: "They keep putting potions in the water that turn the freaking Argonians gay! And I want some too!"

[uesp]

What was the first mod you ever installed for an Elder Scrolls game, if any? Were you already interested in modding beforehand, or was that mod uniquely appealing and made you look into modding your game?

[pissbunn]

A mod that added a ton of spells for oblibion that was suuuuuuuper popular back in the day

[uesp]

Midas Magic probably.