[Post first published on Patreon] Life at Basgiath War College doesn’t leave much room for leisure, but at least the threat of imminent death makes every celebration sweeter? This drink appears a couple of times in the three books we have so far, most memorably for me at a celebration dinner at the end of
[Post first published on Patreon] In the first warm days of spring, when the ground is still soft from thaw and the trees are just beginning to bud, the meadows burst into gold with dandelion blooms. Though often dismissed as weeds, these cheerful blossoms were once treasured as signs of renewal—gathered by herbalists and hedge
If you’ve been around here for a while, you know that I go quiet sometimes. Life gets full, the kitchen gets busy, and the blog gets neglected in favor of actually cooking things and going on walks and, apparently, picking up rocks. I’ve been doing a lot of that lately. Picking up rocks, I mean.
If you somehow haven’t heard by now, the cast of Firefly will be reuniting for an animated series! I’ve had such a blast digging out all my old props and backdrops, it seemed only fitting to celebrate with some snacks as well. Working from left to right in the photo, I made some of Jayne’s
(Recipe first posted on Patreon) I was eleven years old the first time I attended a Redwall feast. Not at the Abbey, of course—but in the real world, at a gathering with family friends who also adored Brian Jacques’ books. We spent the afternoon cooking and dressing up, surrounded by laughter and the scent of
[Post first published on Patreon] Straining yogurt into cheese is a practice as old as dairying itself, found across cultures under many names—labneh, chakka, strained curd, and more. The method is beautifully simple: salt and hang until thickened, then shape or serve. This version, dubbed dream cheese by those in poetic moods, takes its cues
“Dense and flavourful, it has all the butteriness of a pumpkin and a perfect crumbing that would leave Sandyman boasting for months.” Warm and golden, this puffy pumpkin loaf is both celebration and comfort. The soft, enriched dough rises high in the oven, thanks to a milk-based tangzhong and a generous scoop of pumpkin purée
Happy Monday, everyone! And a big thank you, Sarah J Maas, for finally putting some more detailed food and drinks into your books! “Ithan peered into his dark glass, at the amber liquid that looked and smelled like whiskey, though he’d never seen whiskey with smoke rising from it. “It’s called a smokeshow,” Roga drawled.
[Post first published on Patreon] No one drinks faerie wine without consequence. Its taste is alluring—like summer gardens and hidden laughter—but beneath the sweetness, there’s a sharpness that leaves your thoughts hazy and your heart a little too open. This version, infused with fresh mint, cucumber peel, and blueberries, mimics the flavor described in the
Summer has always had a touch of magic about it—but this year, we’ve stepped through the garden gate and into a world just slightly sideways of our own.We’re now halfway through Summer in Faerie, a seasonal celebration filled with whimsical recipes, secret garden crafts, and just enough mischief to make the ordinary feel enchanted. 🌸✨