there is an au that's been stuck in my head for a while where all the beasts get reincarnated as gingerbrave and gang, but only strawberry/eternal sugar is aware, but she reformed for the sake of having a peaceful second life with her friends. I imagine Warden!reader is like "the seal has been quiet for too long..." and IMMEDIATELY knows as soon as gingerbrave and gang appear.
Shadow milk = custard cookie III
Silent salt = gingerbrave
Mystic flour = wizard cookie
Burning spice = Chilli pepper cookie (the most obvious one)
Eternal sugar = strawberry cookie
Oooh! This is a very interesting au!
personally, my take on it would be that the beasts are half-reincarnated due to the fact that, well, they're still sealed. If they'd gotten fully reincarnated the seal would be empty(technically) and destroy itself. though even with the half reincarnation I'd say that eternal sugar is the only 'full' reincarnation.
As for the other beasts(or, what remains of them) they're understandably rather... pissed that they're technically quarters of cookies, Shadow Milk especially. Though Eternal Sugar has been silent on this matter, she's been sleeping a lot lately, hasn't she?
Of course, nobody really realizes she's gone until a long time later.
I also think that Warden!Reader finding the reincarnates would be incredibly funny. They're probably like " Oh, this is why they're so pissed- That's fucking eternal sugar." in a sense at the very least.
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Lemon and Apricot Lamb Tagine
This fragrant and spicy Lemon and Apricot Lamb Tagine elevates your leftover Easter roast into a more-ish and comforting North African stew, warming you up from these April showers! Happy Thursday!
Ingredients (serves 3 to 4):
2 tablespoons olive oil
1 1/2 teaspoon Ras-el-Hanout
1/2 teaspoon dried thyme
1/4 teaspoon cumin seeds
1/4 teaspoon ground chilli
6 plump cardamom seeds
1/2 large onion
1 garlic clove, minced
1 large lemon
1/2 cup dried apricots
1/3 cup almonds
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
Leftover Herb Lamb Roast with plenty of meat on the bone, along with 1 cup of its Roasting Juices, congealed
3 cups water
2 heaped tablespoons good pure honey
1 teaspoon demerara sugar
In a large Dutch oven, heat olive oil over medium-high heat. Add Ras-el-Hanout, dried thyme, cumin seeds and ground chilli, and fry, 1 minute.
Crush cardamom pods, and add them to the Dutch oven. Fry, 1 minute more.
Peel and finely chop onion, and stir into the Dutch oven, coating in spices. Fry, a couple of minutes.
Add minced garlic and cook, 1 minute.
Cut lemon into quarters, and cut each quarter in half. Add lemon pieces to the Dutch oven, along with dried apricots and almonds. Cook, 3 minutes. Season with coarse sea salt and black pepper.
Add leftover Herb Lamb Roast to the Dutch oven, and brown briefly, on all sides. Then, stir in its Roasting Juices, until melted. Add water, and bring to the boil.
Once boiling, cover with the lid, and simmer, one hour, until the Lamb meat fall off the bone. Stir in honey and demerara sugar until melted.
Serve Lemon and Apricot Lamb Tagine hot, onto Lemon Semolina.
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