Sara Smith || Innocent Sweetheart || Bliss Stage (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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synopsychic2018-09-01 05:36 pm
otomechapilot) wrote in synopsychic2018-09-01 05:36 pm
Entry tags:
Food and life is such a beautiful thing... donchathink?
[A dare I call it jaunty tune spills into the heads of the newcomers, along with a little psychic giggle, and a bubbly soprano voice begins to send;]
Heeeey what's up everyone, sorry this one's a bit late, but at least we have a new recipe and a special guest star to welcome you to Liminal Space! I'm Sara Smith, and this is Snackin' With Sara, your introduction to basic liminal anchoring techniques and the joys of cooking as a Traveller!
[Another voice - here italicized - tenor despite his best efforts to go baritone, chuckles and adds:] And I'm Keenan Caine, from her world, here to help cook and clean and to contribute the recipe. Sorry to jump the line, but I might not get another chance. Poutine is on deck next time, though, and I have it on good authority that speaking of things Canadian, Sara's gonna be smokin'.
Really? Really Kaycee. (Sara giggles, and Keenan chuckles once.) Anyway I'm about to demonstrate a dumb psychic trick that we call the sensory livestream. It can mess with your head cause it's so vivid, so fortunately you can learn to make it strictly opt in... like so.
[And, indeed, the actual content of the livestream now requires effort of will to opt-into.]
[Anyone who chooses to watch will now do so through Sara's eyes, which means they're watching Keenan's torso and arms, mostly. Assembled in front of him, on an industrial-strength burnished steel kitchen, is a station with mise en place of a dish that those who went to January will find familiar.]
Today we're doing January-style potato and mushroom stew. Now, this is a bit like a mild curry, similar to -
[There's a subtle distortion, an implosion then explosion in Keenan's hand, and suddenly he's holding a package of Golden Curry roux.]
This?
Yep, just like what you just conjured up with Advanced Liminal Manipulation - a technique we'd be happy to teach you viewing at, well, wherever you're staying. So that's a decent substitute.
Made it from scratch in January, though, so I'll do it here too. And that means roux. So - once you karate chop your veggies into the right shapes -
Keenan. [But she indulges with deliberately janky editing.] ...You can also use a knife, like a sane person.
...you fry them up, to get that flavor stuck to the bottom of the pan, and release it with two cups of fresh mushroom stock. Stir up that good brown stuff on the bottom, then cover and let those flavors get to know each other for a good half hour of simmering, and lets make our roux.
That's four tablespoons of butter, some minced garlic and ginger, your favorite garam masala, tumeric, cumin, and a little pepper, toast it, then four tablespoons of flour and stir constantly so it doesn't burn. When it starts to smell like curry popcorn -
- two great tastes, together at last -
- take it off the heat. If you want you can pour it into a jar and into the fridge for later, or if the half hour is up, add it to the pot along with a generous half cup of yogurt or sour cream.
Start stirring till it's all in there and it starts getting extra thick, that's when you know it's hot and good and ready.
You'd be the expert on that wouldn't you.
Ha! And then it's time to serve. On January this means a big split breadroll, toasted in butter, on the bottom; then ladle that stew all over it, making sure you got some carrot, some onion, some mushrooms, some potato and some turnup, and serve with milk. Oatmeal is also good, if you're some poor Duskling scavenger working on a budget.
Or rice. This is Elf Curry, after all.
Long as we're doing that, if you add stew meat to yours, I won't complain come dinner time.
We're open to questions - AND open for dinner!
Peace out!
Heeeey what's up everyone, sorry this one's a bit late, but at least we have a new recipe and a special guest star to welcome you to Liminal Space! I'm Sara Smith, and this is Snackin' With Sara, your introduction to basic liminal anchoring techniques and the joys of cooking as a Traveller!
[Another voice - here italicized - tenor despite his best efforts to go baritone, chuckles and adds:] And I'm Keenan Caine, from her world, here to help cook and clean and to contribute the recipe. Sorry to jump the line, but I might not get another chance. Poutine is on deck next time, though, and I have it on good authority that speaking of things Canadian, Sara's gonna be smokin'.
Really? Really Kaycee. (Sara giggles, and Keenan chuckles once.) Anyway I'm about to demonstrate a dumb psychic trick that we call the sensory livestream. It can mess with your head cause it's so vivid, so fortunately you can learn to make it strictly opt in... like so.
[And, indeed, the actual content of the livestream now requires effort of will to opt-into.]
[Anyone who chooses to watch will now do so through Sara's eyes, which means they're watching Keenan's torso and arms, mostly. Assembled in front of him, on an industrial-strength burnished steel kitchen, is a station with mise en place of a dish that those who went to January will find familiar.]
Today we're doing January-style potato and mushroom stew. Now, this is a bit like a mild curry, similar to -
[There's a subtle distortion, an implosion then explosion in Keenan's hand, and suddenly he's holding a package of Golden Curry roux.]
This?
Yep, just like what you just conjured up with Advanced Liminal Manipulation - a technique we'd be happy to teach you viewing at, well, wherever you're staying. So that's a decent substitute.
Made it from scratch in January, though, so I'll do it here too. And that means roux. So - once you karate chop your veggies into the right shapes -
Keenan. [But she indulges with deliberately janky editing.] ...You can also use a knife, like a sane person.
...you fry them up, to get that flavor stuck to the bottom of the pan, and release it with two cups of fresh mushroom stock. Stir up that good brown stuff on the bottom, then cover and let those flavors get to know each other for a good half hour of simmering, and lets make our roux.
That's four tablespoons of butter, some minced garlic and ginger, your favorite garam masala, tumeric, cumin, and a little pepper, toast it, then four tablespoons of flour and stir constantly so it doesn't burn. When it starts to smell like curry popcorn -
- two great tastes, together at last -
- take it off the heat. If you want you can pour it into a jar and into the fridge for later, or if the half hour is up, add it to the pot along with a generous half cup of yogurt or sour cream.
Start stirring till it's all in there and it starts getting extra thick, that's when you know it's hot and good and ready.
You'd be the expert on that wouldn't you.
Ha! And then it's time to serve. On January this means a big split breadroll, toasted in butter, on the bottom; then ladle that stew all over it, making sure you got some carrot, some onion, some mushrooms, some potato and some turnup, and serve with milk. Oatmeal is also good, if you're some poor Duskling scavenger working on a budget.
Or rice. This is Elf Curry, after all.
Long as we're doing that, if you add stew meat to yours, I won't complain come dinner time.
We're open to questions - AND open for dinner!
Peace out!