- Recipe: Ingredients
- Recipe: Instructions
- Creative: Mycenification
- Proof of Preparation

- Recipe: Ingredients
- Recipe: Instructions
- Creative: Mycenification
- Proof of Preparation

- Recipe: Ingredients
- Recipe: Instructions
- Creative: Mycenification
- Proof of Preparation

- Recipe: Ingredients
- Recipe: Instructions
- Creative: Mycenification
- Proof of Preparation

1 onion
2 cloves of garlic(I used one “whole clove”)
1 red bell pepper
1 small eggplant
1 Pepperoni Pepper
Button Mushrooms(Oops I forgot to check the package I think it was 500g though?)
1 package 500g Pureed tomatoes
1 can 400g Tomato Pieces(I used spicy)
1 can 140g Tomato Paste
1 package 180g veggie bits
100-150ml dry red wine
Olive Oil
Butter
Spices(Oregano, Basil, Rosemary, Savory, Thyme)
Salt
~ a palmful of Sugar

Also: Noodles! lol. Any kind you want!

****Note: Outside of the tomato puree, tomato paste, chunky tomatoes everything is adjustable. I often add olives, or leave out the eggplant, or whatever. If you use Real Meat(tm) then you would need probably ~300 grams raw to end up with the same 180g veggie. Hubbs and I like our sauce spicy, but again, that can all be left out. Alternately adding Chili peppers gives an even better flavor than the pepperoni, but I have trouble finding good ones here. The pepperonis are more reliable in quality.
*****More note: The sugar I add mainly to cut the acid. I get heartburn a lot and if I add the sugar I can handle this sauce well. Without the sugar, it burrrns it burrrrnnnnss. Dx

Pots
Cutting Board
Knife
Can opener
Scissors
Skillet(forgot in the pic oops)
Spatula
Stove
Some Bowls
Pretty normal stuff, I hope! :D! <3

Wash your veggies, all! Peel your onions and garlic! **Note about the shrooms: Don’t wash them in water! Use either a moist paper towel, a dry paper towel or even your hand. Otherwise you will have ~soggy sauce~ and we don’t want that! D:

Choppity your eggplant first, if you have one. Relatively thick slices. Heat your skillet and WITHOUT OIL roast the eggplants a bit. They ought to be a nice brown. Once they are browned, remove from skillet and pile them up. Allow them to cool!

While the eggplants are roasting/cooling, chop chop the rest of the veggies. I chop ‘em up fairly small, I like little bits! The garlic especially should be supersmall! Once everything else is chopped, chop the now cooled eggplants into chunks. I like to sort everything into bowls as my cutting board is small, hence the bowls. But however you’re comfortable do it! I took pic after everything was prepped.

Next, you want to toss yer pot on the stove, turn up that heat. It ought to be high. I have gas and I set my flame ALL the way up! Then I add in my olive oil and a chunk of butter(Note: if you use real meat, i’d cut back on the butter and oil. Or cut out the butter entirely and just use a leetle bit of olive oils) In top of that I toss in my peppers and onions. Once the peppers and onions are a bit roasted/clear lookin’ I toss in my garlics. Once I can really -smell- that garlic, I douse it all with the wine!

((I forgot a wine pic oops))
Once doused, I pop the shroomards in there!

AND I STIR IT ALL AROUND!

I let the shrooms cook a bit, until they start to shrink. Then I add the veggie crumbles and the rest of the veggies(eggplant today, no olives!)

Next I add the tomato paste and sugar and mix it thoroughly.

While continually stirring, I allow the tomato paste to roast a bit(still on high heat, remember?) When it starts sticking to the bottom of the pot, I add in the tomato puree, tomato chunks, and spices!

Turn the heat down to low and allow to simmer for a few minutes. After simmering a bit, take a taste and season to your liking. I don’t ever actually add salt to the sauce, but sometimes I add some extra sugar. I let my sauce simmer for maybe 10-15 mins more, stirring occasionally. It likes to blop everywhere, though. So a lid or a splatter-screen are useful tools.

While the sauce is simmering, I start the water for the noodles and cook them following the package directions. Mini Bowties for me today! :D!

OMNOMNOMNOM!!!!
Additional noms:
-Parmesean cheese on top
-Garlic Baguette with it
-Salads are also good

This batch makes enough hubbs and I can get 3 evening meals out of it for both of us(potentially plus leftovers) So it makes a lot. I usually freeze most of the leftover sauce to keep it from spoiling. I usually just hack off frozen chunks and toss them in the pot to reheat, I don’t even allow it to thaw. xD

- Recipe: Ingredients
- Recipe: Instructions
- Creative: Mycenification
-Proof of Preparation

- Recipe: Ingredients
- Recipe: Instructions
- Creative: Mycenification
- Proof of Preparation

Although the Harvest Festival had come and gone, the Mycenians of the cave found themselves still itchy for so good ol’ hearty food. Marcy, of course, was more than happy to put everyone back to work - including the curious kelphi. Never before had they seen such a thing, sure there were all sorts of seaweed farms down in the waters but…what was this brown stuff? Why was there so much ‘dirt’? Where was the water? Really, all it took was some sprinkles?

Skeptical and wary, they watched as the other inekis and drasilis gathered up baskets upon baskets of vegetables. One curious kelphi snagged a white spherical one with many layers and took a bite…and instantly gagged and spit it out. Clearly the land-dwellers stomachs were made of hardy things to stand the taste of this. Again and again, they found the food of the upper world unpalatable.

The kelphi felt guilty, they had never realized they were such picky eaters, all the while their land-dwelling brethren were trying their best to find something they would like to eat. And just when all hope was to be lost, one ineki had a marvelous idea. Why not, instead of trying to make the kelphi like their food, simply fuse them together to find something both could enjoy? With a new spark of hope, the Mycenians worked endlessly to find the perfect thing for them all to share.

And find it they did. Just in time for the winter’s chill, a hearty soup for all. With clams from the kelphi’s underwater home and the vegetables painstakingly gathered from Marcy’s farm came a creation that the residents of the cave would enjoy for many years to come: clam chowder.

- Recipe: Ingredients
- Recipe: Instructions
- Creative: Mycenification
- Proof of Preparation

Nuts like to ping across counters / rooms when they’re cut, so be wary of that. There’s also no need to ‘shell’ them, so don’t worry about trying to remove the outer brown. You’ll be there forever and likely lose a lot of nut in the process. You may also get a very bemused look from any family member / housemate who might happen to wander past.

Chocolate is surprisingly difficult to cut (harder even than the nuts), so expect this to be time-consuming. You may find it helpful to press down on the top of the blade whilst cutting; the extra pressure helps the knife cut through more easily.
Chocolate may also ping, but is less likely to do so than nuts.

Make sure you get your butter out of the fridge a few hours before you start baking, or you’ll find it very difficult to work with. If you forget to do this in advance, then you can weigh your butter and then place it on a dish and microwave it for short bursts of around 5 seconds, until it’s just going soft – but this needs to be done carefully and really isn’t ideal. Alternatively, you can dice your butter into smaller pieces and leave it to one side whilst you prepare your other ingredients, but again, not ideal.

A dinner knife comes in handy here! Tap the flat side of the blade sharply against your egg, and it will be far easier to crack without egg shells ending up in the cup/jug/bowl

I strongly recommend keeping a dinner knife handy throughout this process. The mixture will get stuck to the mixing spoon on a regular basis, and a knife is a painless way to scrape said mix back into the bowl so everything can be stirred together properly. It also increases your chances of not spreading the mix everywhere, which makes cleaning up far easier. Trust me on that.
That said, you may still want a tea towel handy…

Note: My butter may be a little too soft here; left it out a little long this time.

The mixture will usually split, clump up, and generally look horrible / like something has gone terribly wrong after each addition of egg. Don’t panic! Just keep stirring and eventually it will recombine and look much like it did before the egg was added.
Avoid adding large amounts of egg at once. This will make the splitting far worse and increase the amount of time needed to recombine the mix. Adding the egg in four-five small ‘batches’ is generally a good rule of thumb to go by.

Note: No examples of how the egg splits the mix, because a: it really does look horrible, and b: this stage always puts me in ‘STIR!!’ mode once said splitting occurs so I…kind of forgot…

Add the flour in small amounts and fold the mixture in gently before doing any stirring. Flour likes to poof if you just attack it. And I mean seriously poof.
This is another stage where the mixture is likely to split as you go (which is another reason for adding flour in small amounts). Again, just keep stirring, and eventually it will recombine.

Note: This is only part of the batch. The rest are on another tray (and I was out of foil, so only greased my baking trays this time)

Cookies are soft when they first come out of the oven. Don’t try testing them by tapping them, as they will collapse, and don’t put them back into the oven for any longer (if they’re golden-brown / pass the knife test), or you’ll burn them. You just need to let them cool.

“No.”

“But it’ll be fun!” Thoroughly unsquelched by the flat answer, the Golden Glow craned her head further back and flashed her counterpart a bright smile, attempting to convince him with look alone. It was ineffective, of course—the old grump’s features hardly so much as twitched—but it at least held his gaze on her a little longer: ensured that his attention was still turned her way. That was a victory in and of itself, really, so she clung to it, eagerly pressing what little advantage she had whilst she still could: turning a quick “and you know it’ll be tidier if you help me!” his way.

It didn’t have quite the effect she’d hoped.

Rather than agreeing then and there the wiry cat merely snorted, allowing a flicker of scepticism to ripple across his face. A beat later he shifted as if to make himself more comfortable on his forked-branch perch; even allowed a paw to dangle in mid-air as he only did when he settled in to sleep. Worse, he closed his eyes in what could only be a very pointed manner, refusing to dignify her coaxing with an answer. To the kit it meant only one thing: the Cave Painting was unimpressed, tuning her out, and if she didn’t correct that quickly she would soon lose her chance.

“Please, Umbra?”

“I don’t bake.”

“But…” She trailed off, words temporarily failing her in the face of that half-growled answer – kept at by the lack of further movement from his form. He really did look like he was intending to sleep, and if that was the case then she was quickly running out of time even to talk to him before he’d left this cavern once more. She’d probably fall asleep before he woke, and when she woke he’d be gone, as he almost always was, and then there’d be no telling when he’d make his return. Guardian or not, he wasn’t exactly reliable company, however much he might watch their little home, and she couldn’t help but droop at the thought that this visit might turn into another of the brief-and-near-silent stays he’d made so many times before. She wanted to share something with him, maybe even make him smile—could he smile?—and she’d been sure that this was the best approach. But no. He wasn’t interested, and even when she murmured a “but I wanted to spend time with you” she did so without so much as the barest scrap of hope.

Which was why she was surprised when the Cave Painting stirred again, barely cracking an eye so he might stare down at her; meet her gaze. A moment or two later he sighed, folding that dangling paw back against his chest, and let his eyes meander from her to the little stock of ingredients she’d managed to collect for this very purpose – the collection of makeshift tools she already had on hand for the process itself. To say that he looked unenthusiastic was an understatement, but the fact that he had moved at all was enough to hold Mim’s eyes on him: enough to make her wonder—

“Where, exactly, did you get all…that?”

“I—”

“Forget it.” The older cat shifted again, something complicated, not-quite-nameable, flickering across his face as Mim’s enthusiasm flared once more. As her ears raised, hope flaring within her gaze. “I’m not sure I want to know. But I guess you’d better tell me what you’re making.”

“Cave Cookies!” The kit smiled again, brightening now that Umbra was talking; asking questions; showing interest. “They’re great! You just take all this stuff and you mix it together, and then you cook it and can eat it!” she waved her tail as she spoke, bounding paws carrying her to her little store so she could snatch something from its midst: show it more easily to the cat perched above her. Of course his expression barely moved—except, perhaps, to collect a faintly puzzled tint—but she knew, now, that she had his attention. Wasn’t surprised when he spoke again.

“Why do you have a rock?”

“…It’s not a rock,” she huffed, wrinkling her nose as Cave Painting frowned down at her; wrinkled his brow in return. “…Or…well…okay, so it is a rock now, but it’s where the white powdery stuff comes from, right? We just have to—”

“It’s chalk, kit.”

“I know that, but—”

“And you have mud in your…’ingredients’, too.”

“Yeah but—”

“I don’t bake,” Umbra sighed, gathering his paws more evenly on his branch-fork – finally rising to his feet. “But even I can see that your….’ingredients’ are wrong.” He turned, balance perfect as he moved towards the tree’s trunk; as he judged the distance and leapt nimbly from branch to branch to the roots cradling the ground. “If you must make these cookies, at least let me get the right ingredients for the things.”

“You mean you’ll help!?” She beamed, ears flicking forwards as she turned to him, letting the little lump of chalk drop back amongst her supplies. Her enthusiasm was back in full force now, and not even her guardian’s lingering frown could dissuade it, for the older cat had not only responded but left the higher reaches of the tree: shown a degree of interest she’d all but decided she wouldn’t get to see. He was giving her a strange look now, of course, but he was involved; he was helping; he was—

Growling a grudging “I’ll give you half a chance of avoiding poisoning yourself. That’s all.”

With that he turned, paws and tails keeping him perfectly balanced on the tangled roots surrounding her hollow, and the Golden Glow realised that there was a flaw to his agreement. That he was about to leave, head back into the caves, and leave her alone once more. Ordinarily it wouldn’t have worried her—it was safe here, and there was food, and he always came back—but today she wanted him to stay; stick around; act almost as if she wasn’t just some kit he kept half an eye on, but was really his. It was too much to ask, of course, but that didn’t keep her from wishing. Didn’t stop her calling out a half hopeless “can – can I come with you?” as the Cave Painting made to move away.

To her surprise, he paused.

Glanced back at her.

Sighed.

“Behave yourself,” he turned from her again, and Mim drooped once more – blinked, jerking her gaze to him, as another grumbling order floated back over his shoulder. “And keep up.”

For a moment she was lost; didn’t quite grasp his meaning. Then a grudging “hurry up,” snatched at her ears, and the kit whooped, waving her tails in delight. A beat later she’d scrambled onto the roots and made her own clumsy, bounding way to Umbra’s side, eager to make the best of the chance whilst it lasted. She chattered, too, ignoring his grimacing in favour of sharing every detail of the recipe she’d heard; relaying every little ‘tip’ she could imagine, no matter how pointless or absurd. And the best of it was that he listened, more or less, tolerating her where he otherwise wouldn’t – even sharing a little, just a little, of his knowledge of the caves.

The cookies themselves, when she finally attempted to make them, were two steps shy of a disaster. But Mim herself didn’t really care: her guardian had helped her, after all, and that was enough.

“I ate glitch’s Magic Beans!”

Serving Size: about 8 small-medium rice balls

Ingredients:
1 cup cooked Sushi Rice
1 slice of smoked salmon OR some spam (i.e., whatever you want as filling!)
Furikake Seasoning (or Sesame seeds, Bonito flakes, Nori flakes)
Nori (Seaweed Sheets)
Pinch of salt
Soy sauce for dipping

Equipment:
Rice Cooker (ah… the centrepiece of the asian house hold) OR pot to cook rice
Plastic Wrap
Kitchen Scissors
Bowl
Rice paddle or spoon

1. Cook your rice! Follow the instructions on the rice cooker (or the packaging if you’re cooking in a pot!)
2. While the rice be cooking, prepare your filling! I used smoked salmon, and cut it up into small strips/pieces to be wrapped in rice.
3. Fill your bowl with some water and a little salt. This will be for if you get rice stuck to your hands while you’re working!

4. Once the rice has been cooked, scoop out a palm-sized amount onto a square of plastic wrap. Put your filling on top of the bed of rice and sprinkle some seasoning!

   

5. Fold the rice on top of the filling and ball it up nicely! Then mould it with your clean hands until the desired shape (can be a triangle or a ball~) and unwrap the plastic.

   
6. Make as many as you can until you run out of rice. Then make more rice. I mean, then using the scissors, cut out strips from your seaweed sheets and wrap your rice balls in them! You can get super creative with your shapes and flavours<3
7. EAT THEM ALL! Serve with some soy sauce!! Yummyyyy~

Serving Size: about 3-5 rolls (depending on pan size & thickness)

Ingredients:
3-5 large eggs
1 tbsp sugar
1 tsp soy sauce
1 tsp mirin (cooking wine)
1/4 cup dashi or (bonito flakes + hot water)
Pinch of salt
Vegetable/Canola Oil

*Most of these are just for flavouring, so if you’re missing some it’s A-ok~ I know dashi/bonito flakes can be hard to find. I’ve tried a substitute 1/4 cup of miso broth and it also works haha.

Equipment:
Tamagoyaki Pan OR Small non-stick frying pan (I used one in this tutorial since I know most of you won’t have the square pan <w<)
Chopsticks/Fork or Flat Spatula
Paper towel
Mixing bowl & 2 smaller bowls
Liquid Measuring Cup
Sieve (optional)
Cutting Board & Knife
Plastic Wrap
Bamboo Mat (optional)

1. Lovingly beat your eggs in a mixing bowl. Think tough love, not domestic abuse.
2. Combine dashi, soy sauce, miring, sugar, and salt in the smaller bowl and then mix in with the eggs.

3. Strain the mixture through the sieve into the liquid measuring cup. The cup & straining is not necessary but it will really make it much easier for you to pour and cook the egg layers so they turn out light and fluffy.

   

4. In the second small bowl, pour out a little oil and soak a little square of paper towel in it. Brush your oily paper towel all over the pan. Just make sure the bottom of the pan is greased.

   

5. On medium to med-high heat, pour a little of the mixture so that it thinly covers the entire surface of the pan. Pop all the bubbles with your chopsticks or a fork so that air can escape. When it the layer starts to look semi-cooked but still soft (not runny!), peel at the edges of the layer and slowly pick up one side with your chopsticks and roll! Lift and tilt the pan to help you get the rolling-action going! If you’re using a spatula, slide it under one side of the layer and flip a little bit over and continue to roll the layer in the same way.

   

6. You can add more layers if you want to thicken the roll! Making sure your pan is still nicely greased (brush it again with the oily paper towel if necessary), push your first roll layer to the end of the pan, and pour another thin coat of egg mixture over the pan! Lift the roll and tilt the pan so the liquid can get underneath.

   

7. Continue until you’re satisfied with the thickness of your roll and make more until the mixture runs out n v n Don’t forget to make sure your pan is well greased each time to prevent sticking! After you finish making the rolls, you can lay out each roll on some plastic wrap and a bamboo mat (I couldn’t find mine n o n;;;) or some paper towel and firmly shape them before they fully cool.

   

8. Cut into slices! n O n Check out those cute layers <3

   

Serving Size: More than enough to snack on for days! Feel free to half the ingredients to make just enough for the bentos (and some prep snackage).

Ingredients:
4 small-medium Yukon potatoes
2 large eggs
1 cup frozen mixed veggies
2-3 tbsp mayonnaise (or to taste)
1 tsp table salt

Equipment:
Small sauce pan
Medium-large pot + lid
Cutting Board & Knife
Fork & Measuring Spoons + Cups (or you could just guesstimate! n O n)
Peeler! (*not pictured!)
Ladle/Big Spoon/something to mash with
Strainer *optional

1. Boil your eggs! Stick your eggs in a sauce pan and fill it up with water until the eggs are fully submerged. Try not to do too much or the water could bubble over or splash out and then your mom will scold you for water staining the precious stove U___U;. Bring it to rolling boil on high, then turn it off and let it sit on the burner for 12-16 minutes.
2. While your eggs are doing their thing, wash, peel and chop up your potatoes into approximately 1 inch pieces. Size doesn’t actually matter too much since they’re going to be mashed but the smaller the pieces the easier they will be to mash later.
3. Put ‘em in a pot, submerge them entirely with water. Again, not too much <w< >w>. Bring to a rolling boil and add a teaspoon of salt to the water. You can turn down the heat to medium-high at this point if the boil is looking dangerously close to splashing.
4. By this time your eggs should be hard boiled to perfection. Carefully strain the water and run the eggs under cold water to cool them down. You can peel their shells under cold water if they’re still hot. Every once in a while, check to see if your potatoes are soft by stick a fork in one. If it slides in easily then they’re ready! Turn the heat down to simmer and put a lid over the pot. We want the remaining water to evaporate. If there is a lot left still, you can carefully drain it later.

5. Re-using the small sauce pan (or another), heat up your frozen mixed veggies. Boil them until they float. It shouldn’t take too long, but when they’re ready, remove from heat and drain because they can easily overcook. While your potatoes are simmering and your veggies are cooking, remove the yolks from the eggs. Mince the egg whites into little pieces.

   
6. Remove your pot of potatoes from the heat and drain completely if necessary. Add the 2 egg yolks and mash them and the potatoes up a bit with a large spoon or ladle or your weapon of choice. BE CAREFUL BECAUSE THE POT IS HOT. If you need to grip the pot, only touch the handles or use an oven mitt. Add 2-3 tablespoons of mayo or however much or little you’d like. I personally love mayo *w* but some people are not so hot about it so just do you~ n O n Then add your cooked veggies and mix it all up and voila~~~ Pota!!

Refrigerate your extras, and eat it cold or hot~