The things you will find…
Fanfic drafts from myself and a few friends.
Almond Cookies (“Biscuits” for you Blighty-Typies)
This is pure, unadulterated indulgence, but the light almond flavor makes them “you can’t eat just one good.”
1 cup butter, softened (you can use margarine to assuage you guilt if you must)
1 and 1/4 cup sugar
1/2 tsp (and a wee bit) almond extract (do not get carried away.)
1/4 tsp salt
1 1/3 cup flour
1 1/2 cup ground almonds. (I just by a 6 oz. bag of sliced almonds and beat and mash them up in the bag until they look ground and pour the whole thing in.)
Cream together butter, sugar, and almond with electric mixer until light and fluffy. Mix dry ingredients in separate bowl and then add a bit at a time. You will have to mix with a spoon after a certain point.
Chill for two hours. Roll out on floured surface to 1/8th inch thickness. Use cookie cutters or water glass. Place on ungreased cookie sheet and bake at 375 degrees for 8 to 10 minutes.
An OC from my X-Men FanFic days:
Breakdown of a journal article on the Plague of Athens:
List of euphemisms for “Vagina”
Note how many more “Your vagina is scary” than there are “Your vagina is awesome”s. WTF is up with that? 😦
Music (I can’t actually post the files)
Initial descriptions of comic book characters created for ComcVine (I did a couple X-Characters and the initial descriptions of Fables and the Endless.)
Like the rest of her siblings, Delirium is neither a mortal being or a god, she is the personification of delirium (or madness) itself. Her realm is almost completely formless, containing colors, shapes, feelings, smells, thoughts, that mingle freely and without cause. Even she can become lost in her own realm. At its center is a sundial with the words “Tempus Fangit” (Time Shattered) on it.
She is one of the most regular of recurring characters throughout the series. It often spoken of that long, long ago, perhaps millions of years, she was once Delight, but why or when that change occurred is not known. Her appearance changes frequently with the only constant being that one of her eyes is blue while the other is green. She speaks of random topics and it is hard to get her to follow a thread of any conversation, though through the meanderings often comes insight. Her childlike appearance and nature makes her seem an innocent, but she is far from it, visiting mortals in their worst moments of madness.
Delirium was responsible for setting Dream (Morpheus) on the path that ultimately led to his downfall. Wanting to find the prodigal brother Destruction, Delirium convinced Dream to help her look for him through Destruction’s old friends such as Ishatar, the Goddess of Love and War, and his nephew, Dream son’s Orpheus. During an encounter with their eldest Brother Destiny, Delirium revealed that she knew why her transformation from Delight into Delirium took place, even when Destiny did not and that if necessary, she could pull herself together for short periods to speak with clarity.
When Destruction left, he hinted the Delirium would go through yet another transformation. He left her with his companion, a dog named Barnabas that had been a man.
This recipe is a little more complicated, but it is worth it! And you can store it for a quick fix later.
Ingredients for tomato soup concentrate part:
1/4 cup chopped onion
1/2 stalk chopped celery
1 small carrot, chopped
2 lbs of tomatoes, chopped with seeds removed
2 cubes of bouillon (I used vegetable, but you can use chicken or beef just as well)
1-2 tablespoon of sugar (depends on how sweet you want it, yes folks this is the secret of why tomato soup tastes like tomato soup and not tomato sauce)
1 teaspoon of salt
2 bay leaves
1/2 tablespoon of dried parsley
1/4 teaspoon of dried basil
1/4 teaspoon of black pepper
Ingredients for roux:
1/2 cup Butter
1 quart Milk (anything down to 2%)
In large pot over medium heat, sauté onion, celery, and carrot in a little butter, margarine, or oil until soft (onions translucent). Add tomatoes, bouillon, sugar, salt, bay leaves, parsley, basil, and pepper. Bring to a boil, reduce heat and let simmer for 30 minutes.
Let cool, pour in blender and blend until smooth (you might have to do this in 2 batches).
If you are serving it all right away, clean out pot. Make roux with butter, flour, and milk. (Melt butter, add flour and stir until it starts to become golden, *slowly* add milk. It will become a thick paste at first, then becomes thinner. It’s up to you how “bisque-y” you want your soup. Perhaps you want a smaller batch of the bisque and want to go heavier on the tomato.
You can freeze the tomato soup concentrate in smaller batches/containers after you have finished blending it smooth. Then you can then take it out in the morning to thaw while you are at work. When you get home you can fix a small portion of the roux, add the thawed concentrate, and let warm while you fix a grilled cheese sandwich or a nice salad, and there’s dinner for one or two.
Horrible poetry (No, I won’t post it)
Sheet Anchor (quick notes on working a ship)
And of course old pictures:
Really Old Pictures
(Whaddyaknow, the past really is sepia-toned.)
And more music:
Needhams are a traditional Maine confection, a coconut candy rarely found outside the state. Usually the only way to find it is to buy it on line for exorbitant prices. It sounds like Mounds bar, but they are richer and more solid. They are great to have around or give as gifts during the Holidays.
There is a lot more to traditional Maine cooking than baked beans and Lobster Rolls, but only one name in it. That is Marjorie Standish. Her Cooking Down East books are a standard in any Native household with a kitchen worth its salt. This is her recipe:
– 3/4 cup mashed potato (yes, potato)
– 1/2 teaspoon salt
~ 2 (1-pound) packages confectioners’ sugar
~ 1 stick margarine or butter
~ 1/2 pound + (I like coconut so I add more) of flaked coconut
~ 2 teaspoons vanilla
Peel and cook potato to make 3/4 cup mashed potato (not seasoned). Add salt. Using a double boiler, place stick of margarine or butter in it and melt over boiling water. Add mashed potato, confectioners’ sugar, salt, flaked coconut, and vanilla.
Mix well then turn into a buttered jelly roll pan. Spread evenly. Place in a cool place to harden. Do not let them sit too long, such as leaving them overnight. They will dry out. When hard, cut into small squares.
Then dip in the following chocolate mixture.
1 (12-ounce) package chocolate bits
4 squares unsweetened chocolate
1/2 cake paraffin/jelly wax (2 1/2 -by- 2 1/2) (Yes, the same paraffin you melt to use on top of jelly)
(I know this sounds weird, but I have tried it without and the chocolate doesn’t set very well. Makes them very messy to eat. iIt is necessary and it does not affect the flavor of the chocolate much, if at all.)
Use double boiler again. Place paraffin in top over boiling water to melt. Then add the two kinds of chocolate. Allow chocolate to melt. Stir well to mix ingredients.
A toothpick or cake tester (or a fork) may be used to dip the Needham squares. Hold each square above chocolate mixture after dipping so the square drains well. Place on waxed paper to harden. Make sure to fill in any holes in the chocolate shell, or the coconut filling with dry out. Recipe will make 60 good-size Needhams. This recipe halves easily.