Buffy's Basket of Potpourri, Musings, ask Buffy, etc Options

[Acadian]

Welcome to Buffy's Basket of Potpourri! This thread is intended as a collection of musings, articles, screenshots, short stories and other fun things that don't necessarily form a part of Buffy's neverending story.

Both Buffy and Acadian are also quite happy to answer questions relating to anything about the bowgirl, her game, character, story or life in Tamriel. This is the closest Buffy will ever get to a blog or web site of her own. Please drop in anytime for a goblet of Tamika's (Buffy's fave), cup of apple berry juice (Angel's recipe) or even a warm mug of mulled cider. Comments and questions are warmly welcomed and appreciated.

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Buffy is a Bosmeri adventuress. Orphaned by the age of twelve, the citizens of Bravil raised her. She is active with her guild of mages, skilled with bow and magic and a graduate of the Arcane University. Her birthday is Rains Hand, the 19th, 3E 415 under the sign of the Mage. She loves Tamika's wine, waterfalls, her precious mare Superian, and visiting her many friends throughout Tamriel.

She travels intertwined with the spirit of an old ethereal paladin named Acadian who sometimes offers advice. Sometimes she listens. Acadian was a sky warrior, and is older than Nirn itself.

Buffy and Acadian are inseparable, and freely cross planes between worlds together. Although Buffy considers Acadian a guide or mentor, it is unclear who learns more from whom.

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This post has been edited by Acadian: Sep 4 2021, 01:13 AM

[Thomas Kaira]

Dear Buffy:

I understand you are a big fan of your Tamika's Vintage Cabernet circa 399, but have you tried it yet in a stew? I hear this recipe is quite popular around the ways of Skingrad.

Ingredients
Beef Top Round: 1lb
Carrots: 2 Each
Celery: 1 Stalk
Onion: 1 Each
Bacon: 2 strips, thick
Olive Oil: splash
Red Wine: 1 small gobletful
Beef Stock: 3 to four small gobletfuls
Flour: 2 spoonfuls
Pearl Onions, cooked*: About 20
Garlic: 2 cloves.
Bay leaf: 1 each
Thyme: To taste
Butter: Three to four spoonfuls.

Preparation
Cut beef into 1 inch cubes.
Cut carrot into rounds, about the thickness of your little finger. Repeat for celery (but don't make it round!).
Peel and cut onion into 1/2 in cubes.
Chop the bacon into fingernail-sized chunks.
Peel and mince the garlic (crush it with the flat end of your knife first, it makes it easier to peel).
Peel and cook the Pearl Onions (leave them whole).
Roll beef cubes in flour to dust them.

Method
*For pearl onions:
1. Saute in half your butter until you can start to see through them.
2. Add a gobletful of beef stock and let simmer for about half an hour.

For stew:
1. Heat olive oil in a large stew pot.
2. Add bacon and cook until fat has melted.
3. Add beef, cook until outside is brown on all sides for all cubes
4. Add carrots, celery, and regular onion, cook until you can almost see through the onion.
5. Add wine, let it reduce until it is almost dry.
6. Add stock, bring to a simmer.
7. add bay leaf, thyme.
8. Cover pot and let sit for two to three hours.
9. When done, add the pearl onions, the rest of your butter, season with salt and pepper, and enjoy.

Regards:

TK

This post has been edited by Thomas Kaira: Mar 20 2011, 03:29 AM