#pomegrante

[black-salt-cage]

Vi (League of Legends/Arcane) stimboard ☽ - ✰ - ☾ ☽ - ✰ - ☾ ☽ - ✰ - ☾

ଘ(੭*ˊᵕˋ)੭* ੈ♡‧₊˚ for @swanmaiden5!

[morethansalad]

Syrian Chickpea Spinach Fritters / Kibbeh Zengliyeh (Vegan)

[eazlpaintingbd]

NightMare Sweet by Eazl

#pomegranate #sleeping #nightmare #watercolor #realistic #portrait #girl #blackhair #longblackhair #depression #bloody

Please visit my facebook page www.facebook.com/EazlPaintingBD for merchandise like mugs, notebooks, tapestries and canvas art prints. Thank you <3 <3 <3 <3

Media: watercolor

Size: 28"x20 inches

please follow my page Eazl www.facebook.com/EazlPaintingBD for merchandise.

Also _eazel_nut_ is my instagram profile. Please follow for more merchandise.

I like to call this painting 'Nightmare Sweet'. Because when I am depressed I always feel hollow in my chest. But when within that intolerable nightmare I happen to remember something beautiful, it creates this complex feeling of being injured and feeling sweetly intoxicated at the same time. As if I am bleeding out sweet fruit and my heart is a pomegranate.

[rawfruitsous]

[princessfromthelandofporcelain]

Color woodcut depicting auspicious valuables. Chinese, 18th century. Rijksmuseum.

Description from the Rijksmuseum:

The valuable objects depicted here refer to obtaining good fortune. The plum blossom and camellias stand for the winter or the arrival of the new year. The vase symbolizes peace, the pomegranate denotes fertility, and the Chinese characters shown on the vase mean ‘long life’. This type of print is used to celebrate the new year. On that occasion, the old print is replaced or ritually burned.

[utterhomestucktrash]

Peony - Team Bloom 2022 !

Happy ArtFight to you all ! I’m joining a little late this year but I still hope to get a few attacks in ! I hope you are all having fun so far <3 

Here’s my profile ! <3

[meltingangelart]

Pom!! (they/them)

[noshes4nerds]

Sweet and Sour Hetelfish Stir Fry with Flatbread

Allow me to show you the future,dear readers, but be warned, it most certainly isn’t bright. The distant future of the 42nd millennium is a dreary future, one where the human species is under constant threat of extinction from aliens, extra-dimensional eldtritch horrors,and more often than not, its own horrific and oppressive theocratic empire. The only things keeping humanity alive are an insanely huge military repleat with both red-shirts, genetically modified super-soldiers, and an extremely powerful psychic mummy on life-support.

(credit; PixelPuffinArt)

Essentially the grimdark future of Warhammer 40k is what happens when you take Dune, Tolkien’s Middle Earth, H.P. Lovecraft’s cosmic horrors, the Handmaid’s Tale’s Gilead, the insane vehicles an tone of Mad Max, and space-opera elements of Star wars and put all of it into a blender, heavily seasoned with a healthy dose of gothic architecture. It’s science-fantasy at it’s most insane!  While Warhammer 40k is an undoubtedly an expansive franchise, as it is a tabletop RPG, a tabletop war game, a series of books, video games, comics, and audio-dramas, it surprisingly lacks a cookbook. As food is seldom mentioned in the lore, I only had vague descriptions to work with this time.

To me, the setting of an interstellar human empire that’s an unimaginable mish-mash of weird futuristic customs called for something a bit out of the ordinary. As ‘hetelfish’ is a named protein in the franchise’s canon, I have chosen the most  unusual aquatic protein I could think of, namely squid! Now before you run away, I also need to mention that this squid is to be cooked in a sweet and sour pomegranate sauce.

(I definitely didn’t cook this!) I had envisioned something sour, spiced ,and exotic for this dish, so naturally, I turned to a fusion of two very different cuisines. This dish came out as an complex and layered hybrid of Thai and Persian food, with the sweet spices of Persian food paired with the fresh herbs of Thai food. The result was a seafood-stir fry with a tangy and addictive sauce sure to both adventurous and picky palates. I can imagine this served to Imperial noblemen after a long trek through the only available form of faster-than-light travel, punching a hole through reality to take a shortcut through the Realm of Chaos, aka Hell.

(Welcome to Hell! Party canceled do to fire.)

Pro tip: I’m gonna share the secret to making tender squid with you!

This dish serves four Rogue Traders. Tools: Hand Grater/Lemon Zester, 2 Large Plastic Bowls 2 Regular Bowls 1 Small Bowl Kitchen scissors Large knife Meat Tenderizer Measuring Spoons Liquid Measuring Cup Medium Pot Colander Cutting boards Pan Ingredients: 2 Stalks of Lemongrass 1 Shallot 1 Sprig Fresh Basil 3/4 Chopped Green Pepper 3 King Oyster Mushrooms (1 large and 2 smalls) 3 tbsp Pomegranate Molasses 1/4 tsp Ground Cloves 1/2 tsp Cardamom 1 and 1/2 tbsp Grated Fresh Ginger 5 Cloves of Garlic 16 oz Frozen Squid (’hetelfish’) Rings 2 tbsp Soy Sauce 4 pieces of Garlic Naan 2 tbsp Toasted Sesame Oil 1 tsp Corn Starch Pomegranate seeds (optional garnish) Method: Fill your pot with almost all the way with water and bring it to a boil over high heat. Lower the heat slightly and boil the squid for 40-45 minutes or until tender. While the squid is boiling, prepare the lemongrass by chopping off the bottom and everything beyond four inches from the bottom.

Pound the remaining lemongrass with the meat tenderizer and remove the fibrous outer leaves. Mince the tender leaves and put aside in a small bowl or ramekin.

Wash and grate the ginger into the same ramekin with the lemongrass. Wash, cut the ends off of, and grate the garlic into the lemongrass bowl. Wash and mince the basil and add it to the lemongrass mixture. Add cloves and cardamom to the lemongrass mixture. Put lemongrass mixture into large bowl.

Add soy sauce and pomegranate molasses. Chop the mushrooms , shallots, and peppers.

When squid is finished boiling, remove it from heat and remove the squid from the water. Set squid aside.  Reserve the squid water. Add 1 cup of squid water to the herb and molasses mixture and stir until will combined.

Heat oil to medium heat. Add shallots, saute for 4 minutes or until lightly browned. Remove shallots from heat and put them in the molasses mixture.  Add peppers and saute them for 4 minutes or until still fully green but slightly browned. Remove peppers from heat. Add mushrooms and saute until browned and slightly chewy.

Add squid to the pan and saute for 6 minutes. Add 1/2 cup squid water and cook over medium heat until the water boils down (you may need to add more oil afterward). Add the molasses mixture and boil for 1 minute. Add 1 tsp of cornstarch to 1/3 cup water and mix until combined. Add cornstarch water to the pan and boil until reduced by half.

Serve hot out of the pan with a piece of garlic naan.

Enjoy!