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Post by Fyri on Aug 29, 2023 17:09:40 GMT -5
The door to the Abbey kitchen opened wide and behind it, amidst scattered pots and pans, flour and flower, spoon and spatula, stood a young dormouse. Strips of parchment, covered in all manner of spices, from the scent of it, were held aloft in her paws. Upon hearing the footsteps, she turns to you.
"Oh! You! You're exactly the beast I was looking for!" She exclaims as she jumps off the table and scurries over. "...what was your name again...?" Before you can even open your mouth, she waves away your answer. "Never thee mind that now. Come on, I need your help!"
Whipping out an apron from seemingly nowhere, she ties it resolutely around her middle. A paw is put down on your shoulder, eyes solemnly burning into yours. Reading the unvoiced question within your soul, she elaborates:
"I promised the friar I'd help him cook for the feast but when I checked his recipe book, the pages had all been scribbled over by Dibbuns!" You nervously try to break her gaze. She laughs, "Oh, don't worry, you're not on trial here! I just need you, and, well, everybeast who's ever had any part in a Redwall Feast, really! I need your help in reconstructing these recipes so I can cook them for the next feast!"
She produces another parchment, only marginally less marred than the previous ones.
"It would really help me if you could tell me the recipe for..."
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And that's it, fellow Abbeybeasts! A new activity to help this poor dormouse out. The idea is simple: one person names a dish, and the next gets to describe its recipe in detail so lavish that it'd make even the driest of desert dwellers drool that final drop of moisture! Whether you stick close to a known recipe or let your imagination run wild is all up to you! After that, for dessert, you can choose the next dish to be described. You can pick a well-known Redwall classic, or make up your own favourite food for the feast. The depths of an hare's stomach are the limit!
I'll start with an example: probably the simplest of recipes, straight from The Lost Legends of Redwall: The Scout!
Name of the dish: GrAPE!
Recipe: To create this legendary dish of Dibbun make, one must not look for many an ingredient. Perhaps due to a Dibbun's preference of simplicity over complicated combinations of flavours, or perhaps it is from - or into- a Dibbun's mouth that the true, most natural of flavours come. To make this GrAPE! one only needs to sneak (trespassing is required for a much sweeter sensation!) into the Abbey pantry, or down to the vineyard near hills down south. Then with your mighty paw, grip the grape of your choice, and pick it! Once the key and only ingredient is acquired, you can feel the flesh chafe against paw-pads, the delicious juice within waiting to burst forth like a roaring river rearing to be released. A squeeze and SPLOTCH! The cold, purple liquid seeping between finger, trickling further down the arm as it is raised to bring the bruised fruit to the gaping mouth. Plop! In it goes, and the moment it does, the slight sour taste spreads, sweetened by the paw that held it, a perfect blend for a dibbun - or a grownbeast - after a long day of mischief.
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And that's it! Easy-peasy, lemon squeeze-y, right?
Next Recipe: Dibbun's Delight
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Post by Celebes on Aug 29, 2023 20:54:41 GMT -5
Dish: Dibbun's Delight
Ingredients: Cream Meadow Cream Cream Cheese Grass for Garnish
Recipe: Let's face it, if you're going to make a dish for dibbuns, you gotta make it sweeter than a squirrelmum dipped in damson preserves. That's all they care about. So if you want to keep the little rascals penned to one end of the table and away from all the grownbeast food, just plop one of these down at the far end. Take the biggest bowl you can find in the kitchen, for its likely that more than one dibbun will "accidentally" end up falling in it and you want to keep the splash contained, and fill it up about halfway with whatever cream you managed to source. Next, add two parts cream cheese, one part fresh meadowcream, for every seven servings you wish to make, remembering that otter dibbuns and above are equivilent to two mouse servings. Once you have this milky mixture filled to the brim, take the most powerful member of the kitchen, a badger is preferable, and whip the living daylights out of the batter. It's recommended to make the whipper angry, otherwise this may take a while. You really just want to get all the air you can in there. Eventually, soft peaks should begin to develop. Keep going until you have an entire mountain range.
When you have a bowl of mixed creams as high as Salamandastron if a loaf of bread were Redwall Abbey to scale, then place in a cool, dark cellar until ready to serve. Right before putting it on the table, sprinkle some cut up grass on top. Dibbuns are allergic to anything without color, so this will let them know it is safe to eat. Then run away as fast as you can to go enjoy your real food, this will only keep them busy for so long.
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Next Recipe: Hare's Haversack Crumble
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Jasmine
Busy Dibbun
Jasmine's UBERX Driving! (and also recently promoted to Abbess~ thanks Celebes! XD)
Posts: 47
Main: Jasmine Fieldmouse
Alt 1: Frost Wildcat
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Post by Jasmine on Oct 6, 2023 0:26:25 GMT -5
[[ ooc: this is such a cute and genius activity!! ]]
Jasmine can share a cheery grin, ever pleased to aid a fellow friend in need, and the dear friar. Time to get those paws dusted in flour and 'yes, chef!' one's way to delicious victory!
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Dish Name: Hare's Haversack Crumble
Ingredients: Carrots (fresh carrots) Carrots (boiled carrots) Carrots (for garnish) Carrots (oats) Carrots (honey) Carrots (nuts) Carrots (applesauce)
Items Needed: A Haversack A boiling pot of water. A rolling pin.
Recipe:
Hares love carrots, aye? -- Wot? Well in order for all the hares not to (attempt to) eat everything out of inventory and garden (looking at you Basil) a most fitting and favorite dish for hares much be served! A recipe for those who like carrots.
First, you'll want to start with a trusty Haversack. Don't have a haversack? Just about any large sack or even a wheelbarrow will do, or preferably someone who can lend you their haversack and a helping paw in the garden. Because you will need a LOT of carrots!
Don't have carrots? then... why are you even reading this recipe?
Next, you prepare the carrots: fresh, boiled, and garnish. Dice the fresh carrots. Boil the boiled carrots, strain, & mash with the rolling pin. Set aside the garnish carrots for later.
Next the crumble: mix two parts carrots, to one parts carrots, carrots and carrots into a crumble. Or two parts oats (whole & flour), to one parts honey, nuts, and applesauce.
Finally, assemble together in a large pie crust - preferably one made of carrots! A regular pie crust will also do. Or you could reuse the haversack as a pie crust if you're that desperate. Mix the boiled and fresh carrots together and pour into the carrot haversack pie crust. Garnish with the garnish carrots. Spread the crumble mixture over the pie and ta-da! Ready to serve chilled with carrots (cream)!
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Next Recipe: Grayling à la Redwall
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