Discover Top Posts Tagged with #meminisse

Shark Girl Summer

@RoxannaRachnid of Cohost did such a bloody amazing job with this sketch, she always does! We’re just so flipping happy with it! Thank you!

Min very much is ready for Shark Girl Summer, how about the rest of you?

#Shark Girl #Shark Girl Summer #Anthro #Fursona #Meminisse

Kugane Action Theater Presents:

The lost Lexentale spectacular, Garlondcharov! "That is the Garlean Embassy, tol Scaeva. And you're going to die within sight of it." The greatest production never before released. A cast of thousands on film! Come thrill as the Garlean Winter arrives on a sea of steel and blood in Kugane!

#Kugane Action Theater #K.A.T.#ffxiv #goncharov spoilers #ffxiv oc #FFXIV Screenshot #ffxiv gpose #Mesdina rem Casrean #Nero Tol Scaeva #Meminisse

Mulled Mead

Glintveyn, Mulled Mead, Glögg, whatever you choose to call it, it's pretty simple.

You will need a one gallon glass growler, a rubber bung, fermentation lock, 3~5 pounds of honey, spring water, yeast for pitching- oh...err, well, yeah most folk probably aren't going to want to ferment their own medovukha~ so you go to the grocery store and buy yourself a bottle of honey wine.

Ingredients: ~ One bottle honey wine (store-bought) or 3 cups uncut homemade honey wine ~ One cup water ~ A cup of Brandy (If you like) ~ Three unbroken Star Anise pods ~ Seven to Ten whole cloves ~ Two Cinnamon Sticks, or two good shakes of ground cinnamon. (Sticks are best) ~ One Sliced Citrus fruit, orange or lemon are recommended. ~ Sweetener as desired (Sugar / Honey / Maple Syrup)

1 - Put all ingredients into a pot on the stove. 2 - Bring to a gentle simmer. Do not boil! We do not want to evaporate the alcohol. We really don't want to see any bubbling of the liquids at all, just get it nice and hot. 3 - Let it remain on the heat for at a minimum 30 minutes, but it can remain there for several hours to really let the flavours mingle. 4 - Strain out the spices and citrus. 5 - Serve while hot!

#Cookery #Mulled Mead #Medovukha #Glintveyn #glögg #Mead #Meminisse #~

A fae mirror to another world

Sometimes an artist manages to capture more than just what you had in mind. More than just that faint tingling itch of simulacra that you know exists. Sometimes it's something far far more. Sometimes they capture a fragment of the soul that you were truly trying to convey.

Strype over on Twitter truly managed to capture Minerva. She caught her in one of Min's quiet moments, a moment where she can just be at peace. Those are the moments she lives for. The moments quiet reflection, of tranquility and love. Where she can stop, and count the blessings that she has, and try to focus on what is yet to come. The moments that make everything else worthwhile. The shark has been through a lot. She's seen a lot, experienced so much. She has lost, and found family. Lost a life, and carved a new one from the empty place left behind. There is so much left to do. And it will be done. Thank you, Hope. For giving me myself from the other side of the mirror.

#strype #furry art #sfw furry #high-tide #minerva knox-trudeau #meminisse #fae #~

WoL Question:

Why was your WoL the Warrior of Light, or why were they not? Let the world know why, or let them tell it from their point of view!

#WoL Questions #wolqotd #FFXIV Questions #ffxiv #ffxiv oc #final fantasy xiv #Meminisse #~

~Variation on a Lindisfarne Viking Age Roast

The other recipe that I made today is this one, based a bit off of a Max Miller Tasting History Recipe. It's similar, but not the same. It turned out beautifully, but I would recommend making some root veggies that are savory on the side. The roast itself is very sweet.

For this meal you will require a Dutch Oven, also a mortar and pestle or spice mill, for the mustard seed.

Ingredients: ~ A boneless pork shoulder (sometimes called a pork butt) Appx three to four pounds ~ 1 cup Mead (Store Bought or Home Brewed are fine) ~ 1 cup Water ~ 1 - 2 tbsp Lard ~ 1 goodly Leek / 1 bunch of Spring Onions / 3 Small Red Onions / 3 Shallots any will work, or a combination ~ A bunch of Berries / 3 Apples / 3 Pears ~ 2 - 3 Carrots (peeled and rough chopped) ~ 1 bunch of Mushrooms (sliced) ~ Bread Crumbs or Flour (To thicken the broth) ~ Salt ~ Pepper ~ Rosemary ~ Thyme ~ Brown Mustard Seed

Preparation: 1- Grind your Mustard Seed coarsely. 2- Roughtly dice your leeks / onions / shallots. (If using apples/pears, dice or chop them here) 3- Roll your roast in the seasonings until it is evenly and generously crusted. 4- Place the Dutch Oven on your stove, set the heat to a goodly flame (medium on modern stoves). 5- Melt the Lard in the Dutch Oven and then sear your roast evenly on all sides. 6- Remove the roast to a plate for now. 7- Brown your onions in the remaining rendered fat. 8- Pour the mead and water into the dutch oven and deglase the bottom of it. 9- Add in the fruit and nestle the roast into the fluid, it should be half submerged. 10- Bring to a boil, and then reduce heat to a simmer. 11- Cover and allow to cook for several hours. 12- Peel and roughly chop your carrots. 13- After three to four hours, add in your carrots, and mushrooms, let simmer for one more hour. 14- You may now remove the roast and let it rest, OR, break it apart like a pot roast and let it remain in the broth. 15- Create a slurry with flour/bread crumbs and a little water. Stir into the pot to allow the broth to thicken. 16- Serve with a savory side of your choice and enjoy!