Sara Smith || Innocent Sweetheart || Bliss Stage (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
otomechapilot) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
synopsychic2018-03-04 07:30 am
otomechapilot) wrote in synopsychic2018-03-04 07:30 am
Entry tags:
Hey baby I hear the blues a-callin, tossed salads and scrambled eggs (ota)
(A peppy - dare I say Jaunty - tune is sent into the heads of the newcomers and old guard alike...)
Heeeey what’s up guys, welcome to Liminal Space. The voice in your head courtesy of our psychic network is Sara Smith, and I figured what better way to welcome new and veteran Travellers alike this month of Easter and Passover with a bit of holiday cooking?
You can, of course, tune this out or listen in at any time - I’m making this private but unsecured, so it won’t bother you if you don’t want to see out of the eyes of a girl offering to teach you how to cook and explaining a bit of how we do things here. “But Sara,” you may ask, “how do you secure a psychic message?” That’s a great question, and if you ask, I’ll teach you! Until then welcome to Snackin’ with Sara.
(Yeah, about that. Making an opt-out is what she thinks she’s doing. What she’s actually doing is, uh, publically livestreaming. Whoops.)
(She starts the livestream, and as promised, you see out of her eyes - in an industrial kitchen made mostly of stainless steel.)
Today’s dish is from my homeworld, classic scrambled eggs on toast. Say what else you will about a world where a 15 year old is a lieutenant in a giant robot squad fighting aliens, we always had really fresh chicken eggs, laid every morning by our girls Tagine, General Tso, Lemon Pepper and Veloute. Now we don’t have a henhouse in Liminal Space. What we do have...
(She snaps her fingers, and suddenly, eggs. One in her hand, two more on a plate, and for that matter there’s also now a log of chevre and a stick of butter.)
...is Liminal Manipulation. Yes, in return for this itty bitty living space and the mark of one of our hosts - (she waggles her hand, the one with a stick figure merrily dancing off a number zero) - We get phenomenal cosmic powers, which I’d be happy to teach. Your first tries are probably going to look, taste, and feel like paper pulp, but with practice you should get beautiful delicious eggs just like Tagine used to lay, and that’s for starters.
So what you’re gonna do is melt this much butter - like two tablespoons, be generous - in a small saucepan over medium heat. Let it get nice and frothy before cracking in three eggs - wash them if they aren’t American prewashed ones that you keep on ice - and stir, gently, and constantly. You’re going for maximum floof here, make it nice and creamy, and remove it from the heat if it’s cooking too fast. They shouldn’t brown.
Add two generous tablespoons of creamy goat cheese - or shredded swiss or cheddar, I’m not your boss, but it’s what we had at base - and salt and pepper to taste. Herbs de Provence also work great here. Keep stirring until where the egg ends and the cheese begins is a mystery. When it’s done, it’s done, and take it off the heat!
Spoon it over toast - I like a thick slice of sourdough fried in butter but I’m from Postapoc Anime San Francisco - and sprinkle with chives. And now you have a delicious almost custardy hearty breakfast. Add some bacon and fried mushrooms, tomatoes and squash on the side and you have a meal substantial enough for combat cond-
(A claxon sounds, and a red light flashes, with a gravelly-voiced warning of “Nightmare detected. All Pilots and Anchors to the ANIMa creche immediately!” Sara, unable to maintain kayfabe, giggles.)
Aaand gotta eat and run, duty calls. If you have any questions, especially dumb newbie ones, please ask! I’ll be serving food in my room, look for the amazing technicolor dream-cat. Thanks for Snackin’ with Sara, toodles!
Heeeey what’s up guys, welcome to Liminal Space. The voice in your head courtesy of our psychic network is Sara Smith, and I figured what better way to welcome new and veteran Travellers alike this month of Easter and Passover with a bit of holiday cooking?
You can, of course, tune this out or listen in at any time - I’m making this private but unsecured, so it won’t bother you if you don’t want to see out of the eyes of a girl offering to teach you how to cook and explaining a bit of how we do things here. “But Sara,” you may ask, “how do you secure a psychic message?” That’s a great question, and if you ask, I’ll teach you! Until then welcome to Snackin’ with Sara.
(Yeah, about that. Making an opt-out is what she thinks she’s doing. What she’s actually doing is, uh, publically livestreaming. Whoops.)
(She starts the livestream, and as promised, you see out of her eyes - in an industrial kitchen made mostly of stainless steel.)
Today’s dish is from my homeworld, classic scrambled eggs on toast. Say what else you will about a world where a 15 year old is a lieutenant in a giant robot squad fighting aliens, we always had really fresh chicken eggs, laid every morning by our girls Tagine, General Tso, Lemon Pepper and Veloute. Now we don’t have a henhouse in Liminal Space. What we do have...
(She snaps her fingers, and suddenly, eggs. One in her hand, two more on a plate, and for that matter there’s also now a log of chevre and a stick of butter.)
...is Liminal Manipulation. Yes, in return for this itty bitty living space and the mark of one of our hosts - (she waggles her hand, the one with a stick figure merrily dancing off a number zero) - We get phenomenal cosmic powers, which I’d be happy to teach. Your first tries are probably going to look, taste, and feel like paper pulp, but with practice you should get beautiful delicious eggs just like Tagine used to lay, and that’s for starters.
So what you’re gonna do is melt this much butter - like two tablespoons, be generous - in a small saucepan over medium heat. Let it get nice and frothy before cracking in three eggs - wash them if they aren’t American prewashed ones that you keep on ice - and stir, gently, and constantly. You’re going for maximum floof here, make it nice and creamy, and remove it from the heat if it’s cooking too fast. They shouldn’t brown.
Add two generous tablespoons of creamy goat cheese - or shredded swiss or cheddar, I’m not your boss, but it’s what we had at base - and salt and pepper to taste. Herbs de Provence also work great here. Keep stirring until where the egg ends and the cheese begins is a mystery. When it’s done, it’s done, and take it off the heat!
Spoon it over toast - I like a thick slice of sourdough fried in butter but I’m from Postapoc Anime San Francisco - and sprinkle with chives. And now you have a delicious almost custardy hearty breakfast. Add some bacon and fried mushrooms, tomatoes and squash on the side and you have a meal substantial enough for combat cond-
(A claxon sounds, and a red light flashes, with a gravelly-voiced warning of “Nightmare detected. All Pilots and Anchors to the ANIMa creche immediately!” Sara, unable to maintain kayfabe, giggles.)
Aaand gotta eat and run, duty calls. If you have any questions, especially dumb newbie ones, please ask! I’ll be serving food in my room, look for the amazing technicolor dream-cat. Thanks for Snackin’ with Sara, toodles!
Page 1 of 3