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updated 03-12-23 remove Pete books, bibliothefaires, omnopoly

Koukuh Peshbrak recipe

Combine the rich velvety creaminess of French drinking chocolate with the spiciness of Mexican hot chocolate and you have Koukuh Peshbrak, a staple of Naxer dyi Gelida celebrations.

In ancient Naturim peshbrak is the word for the verb to cook, it's literal meaning being food magic. Koukuh is the word for chocolate, so basically the beverage is called cooked chocolate. I simply call it yum.

INGREDIENTS

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 8 ounces dark chocolate bar, chopped (do not use chocolate chips; they react differently)
  • 1/2 teaspoon vanilla
  • 1 teaspoon confectioner's sugar
  • 1/4 teaspoon espresso powder (optional)
  • 1/8 teaspoon chili powder (you may also elect to add an optional pinch of ground cayenne)
  • Pinch of salt
  • 6 Cinnamon sticks

INSTRUCTIONS

  1. Soak 2 cinnamon sticks in milk and refrigerate overnight (or at least for an hour)
  2. Remove and discard sticks from milk. In a saucepan over medium heat, whisk together cinnamon milk, 1/2 cup cream, sugar, vanilla, and dry spices until tiny bubbles begin to form. (If possible, heat with flame, not electrical coil)
  3. While mixture is heating, whip the remaining 1 cup of cream for garnishing. (Optional: add a splash of vanilla and 1 teaspoon of confectioner's sugar for sweetness and consistency)
  4. Remove saucepan from heat and stir in chocolate until pieces are melted
  5. Return saucepan to medium heat and stir continuously for 2 minutes
  6. Serve in an earthenware mug if available. For some reason it makes a difference.
  7. Garnish with a dollop of fresh whipped cream, any leftover chocolate shavings, and a cinnamon stick

Yield: 4 small servings – it's very rich and a little goes a long way. Refrigerate leftovers and reheat as desired

Note: the coffee taste is negligible. Most drinkers won't even notice it. For a sweeter blend, add up to 1 teaspoon of brown sugar. For a less sweet taste, add up to 1 teaspoon unsweetened cocoa powder.



Ursa fruit infusion

Served hot at Gelida celebrations in cold hemispheres, this steeped fruit drink is flavorful and oh so simple 

steep (verb): to soak (food, coffee, or tea) in water or other liquid as a means of extracting the flavor of the ingredients

INGREDIENTS

  • 6 cups drinking water
  • 2 cups dried fruits – your preferred combination of apples, apricots, dates, figs, pears, and prunes. Add cranberries if your taste runs tart 
  • Cinnamon stick (optional)
  • Zest of orange (orange slices make a lovely garnish)
  • Squeeze of lemon
  • Honey to taste (optional)
  • Rosemary sprig garnish (optional)

INSTRUCTIONS

  1. Place fruit and water in a large pot and boil on low for 30 minutes.
  2. Store overnight to allow flavors to meld
  3. The following day, sweeten with honey and dilute with additional water to desired consistency and taste.


Tendril Bakkinn

A Naxerdyi Gelida staple, this soft sweet bread is twisted with cheddar cheese shreds and topped with ultra coarse sugar

INGREDIENTS

  • 4 1/2 cups all-purpose flour (+ extra flour for kneading)
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet instant yeast (approx 2+ tsp)
  • Coarse sugar to sprinkle on top 
  • 3 eggs
  • 1 cup grated cheddar cheese
  • 1 cup milk, warmed
  • 3/4 cup butter, melted

  • INSTRUCTIONS

    1. Pre-heat oven to 350°F (approx 15 minutes) 
    2. Combine warm milk, yeast, and 1/2 cup sugar. Stir until yeast and sugar dissolve
    3. Set aside while yeast activates (approx 10 minutes)
    4. In a mixing bowl, combine flour, 1/4 cup sugar, and salt
    5. Add the eggs, 1/2  cup butter, and milk-yeast-sugar mixture. Mix thoroughly until a dough ball forms
    6. Knead the dough on floured board to ensure all ingredients are incorporated
    7. Return dough to mixing bowl and cover with cloth. Let dough rise for 2 hours
    8. Place the dough on a floured board and press flat. Fold and punch  dough to release air pockets
    9. Divide into 2 halves and roll into rectangle
    10. Use 1/4 cup melted butter and brush a stripe down the center of  dough rectangle 
    11. Sprinkle buttered area with cheese and coarse sugar 
    12. Fold the dough over itself to seal in the cheese, creating a cylinder about 12" in length
    13. Repeat with other half of dough 
    14. Twist both dough cylinders around each other, place on a parchment-covered baking sheet and cover with cloth to let rise for an additional 45 minutes
    15. Remove cloth on and bake dough for 15 minutes 
    16. Brush top of baked bread with remaining melted butter, top with a bit of grated cheese and coarse sugar


    Gnusletter October 2022

    Happy All Hallows, friends & fiends!


    We have a new membership program! Over the 2 years of running our Maecenas patron program, a pattern emerged — different folks want different perqs! If you'd like to keep the patron pledge you already have to use specifically for advance event reservations, feel free. For all else (or if you'd like a more curated experience), consider switching over to an Omni Membership, each with a different focus 

    ARTS
    OMNIFETE
    Please spread the word and join us for our 1st arts fair, featuring 20 vendors, many from the Tea Travellers communitea!
    Sunday, November 13, 1-3pm
    the indoor Arcade behind Pamela's Tea Room in Garden Grove, CA

    REMAINING EVENTS
    This is it, the remainder of available events for 2022! If you don't see one you wanted to attend, chances are it's sold out

    Saturday, November 19 - Clued Upp ALICE IN WONDERLAND geo-smart-phone game in Long Beach, CA $10 - email TeaTravellersSocietea@gmail.com if you'd like to attend. 7 guests max

    Sunday, December 4 - Holiday Harp Sugar Plum Tea at the Four Seasons Tea Room in Sierra Madre, CA

    Saturday, December 17 - A Christmas Story tea at McKenna's Tea Cottage in Seal Beach, CA

    Friday, December 9 - Tea Trek to Ye Olde King's Head

    Sunday, December 18 - Five Crowns holiday dinner for Club 11:11 members

    Wednesday, December 21 - Solstice witch event at Dream Come True in Long Beach, CA (more info to come)


    BOOKS +
     

    As mentioned last month, our fairy tale anthology Fabulae ex Elementis will launch at a sold-out partea on November 13. If you're not attending, you still may support the contributors by ordering the book and asking one of the local authors to sign it. They'll be at Omnifete *hint hint* 

    #15 in Pete Drake's Omni Tale
    A Winning Combination
    is available now to members of the Bibiliothefairies Guild 
    Will be available to the public for presale next month
    Read Books ~ Win Prizes!
    Omnopoly game now available to Bibliothefairy members for #15 A Winning Combination

    Did you know our YouTube channel has more than 500 videos posted? More than 300 are available for public viewing. (The rest are part of membership perqs). See the channel's playlists for ridiculous Omnicast news, silly Tips, book Commentaries, Naturim language tutorials, Course info, and all manner of twaddle



    Sweet Potato Pie
    Prep Time: 15 mins Cook Time: 1 hrs 40 mins Total Time: 1 hrs 55 mins

    Ingredients
    • 1 (1 pound) sweet potato, with skin 1⁄2 cup butter, soened
    • 1 cup white sugar
    • 1⁄2 cup milk
    • 2 large eggs
    • 1⁄2 teaspoon ground nutmeg 1⁄2 teaspoon ground cinnamon 1 teaspoon vanilla extract
    • 1 (9 inch) unbaked pie crust

    Directions
    Step 1
    • Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.
    Step 2
    • Preheat the oven to 350 degrees F (175 degrees C).
    Step 3
    • Remove sweet potato from the pot and run under cold water. Remove and discard skin.
    Step 4
    • Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
    Step 5
    • Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
    Step 6
    • Remove from the oven and let cool before serving.

    Tips
    Pie will be puffed up like a soufflรฉ when you remove it from the oven, but will deflate as it cools.

    Nutrition Facts
    Per serving: 389 calories; total fat 21g; saturated fat 10g; cholesterol 78mg; sodium 254mg; total carbohydrate 48g; dietary fiber 3g; total sugars 28g; protein 5g; vitamin c 1mg; calcium 49mg; iron 1mg; potassium 251mg






    Continental shift

    Did you feel that?

    The big foundational shift we just made to our patron program? In short, it's gone! After getting your feedback (thanks to all who responded), I've scrapped the patron program and in its stead have come up with a set of membership subscriptions designed to meet specific interests.

    Details to note: All annual patron pledges have been stopped, so if you were paying annually you won't be paying again. Additionally, you may still have access to the same rewards through the duration of your most recent annual payment. OR you may apply your annual patronage to one of our new memberships. Just write to me and let me know what you'd like to do, and I'll try my best to make it happen.

    All monthly patron pledges will be stopped in November, and you'll have until the end of November to use the applicable perqs. 

    Below are screenshots that show the categories of the new Omni Memberships. All will be available as monthly subscriptions which you may cancel at any time. Click on any of them to be taken to the page where you can sign up if/when you'd like a more customized experience. 

    Gift memberships available now and kick in December 1st. 









    Gnusletter - September 2022

    WELCOME TO SPOOKY SEASON, FRIENDS & FIENDS!!!

    EVENTS



    ๐Ÿ“š 
    Saturday 08 October - 
    MASKED Evening Surprise Excursion - Reservations now available to Omni Patrons - SOLD OUT

    FEATURED HOLIDAY EVENT
    ๐ŸŽƒ Saturday 15 October, evening - The Nightmare Before Christmas ... with Carolers! - McKenna's Tea Cottage, in their new courtyard - PLENTY OF SEATS LEFT

    ๐Ÿ”Ž Saturday 22 October, 11am - Annual Brass Rubbing & Tea at St Luke in Long Beach - open now for reservations

    ๐ŸŽƒ Saturday 22 October, 6pm - Witches & Warlocks at the Howe-Waffle House in Santa Ana - SOLD OUT


    BOOKS +
     

    Fabulae Ex Elementis
    our 6th annual anthology
    launches November 13
    with a tea at Pamela's Tea Room in Garden Grove

    Read Books ~ Win Prizes!
    Omnopoly games now available for #14 Omni Tales


    ARTS
    Our first mini arts faire, OMNNIFETE, will debut Sunday November 13 in the arcade behind Pamela's Tea Room. We'll have a dozen artists and vendors at this first go-round, with hopes of doubling that number next year. Come shop for fun seasonal goodies and support some of your creative friends. (Afternoon tea served at book launch preceding)

    Our goal for 2023 is to seek out and support nonprofit events, especially teas! If you are involved with or know of any such experiences, please let us know so we can add them to the calendar!

    Super Simple Mango Chutney



    Acting opportunity ... and scene!

    Anyone itching to try their hand at ACTING? Our Oracles choose-your-path video experience provides a simple and quick for you to scratch that itch

    The following contains info on being a performer. And here's a link to the show's website if you'd like to learn more. 

    God creative goodies? We'll purvey them for you at no charge

    Looking for 4-6 ARTISTS ~ CRAFTERS ~ ARTISANS to feature at our mini arts fair this fall. You get a small table for your goodies. There is no charge. And if you're out of the area (the event will be in SoCal), just ship the stuff and we'll set everything up to your specifications.

    There is no fee, and all proceeds go to you.

    Thereafter you will be eligible to be featured on our upcoming vendor page where viewers will be able to purchase your goods directly from you.

    If you or a loved one are interested, simply email your local plenipotentiary at JSDJ.omni@gmail.com

    Let there be art, and let it begin with you! 

    Tell your tale in the 2022 anthology

    It's that time of year, folks. Time for the ANNUAL ANTHOLOGY! This year's theme is ORIGINAL & TWEAKED FAIRY TALES based on the elements. The idea is you write a fairy tale of your own or re-work an existing tale, including one of the elements in it (the elements being fire, earth, wood, water, air, metal, soul-spirit)

    You may submit a poem, a short story, a blurb, memory, or musing.

    Examples: An original short ditty about an earthworm with wanderlust who goes on an adventure and learns there's no place like home ... or an upside down adaptation of Red Riding Hood where the wolf is the victim and the woods are carnivorous (... I'm guessing somebody's already done a reverse RRH, but since there's nothing new under the sun, just put your own spin on things) 

    As usual, the compilation will come out mid-November. All proceeds (we usually net about $10 wooohooo) go to our Lyle Dagnen scholarship fund for neophyte writers and dragon riders. So far this year we've gifted more than $30K to artists, so your generous contributions to the anthologies are helping others make art! ❤

    DUE DATES:

    • August 15 - Your intended topic. (You'll then have 6+weeks to write it. You can do it!) 
    • September 30 - Your finished edited piece, proofread by at least 1 other person. (Rough, non-edited submissions will not be usable) 
    • November 13 - Launch partea in SoCal followed by an arts fair

    FORMAT

    • Microsoft Word or Google Docs 
    • Feel free to add bold and italics, but please, no fancy formatting 
    • Please do not ALL CAPS words to add emphasis, but do capitalize the personal pronoun "I" 
    • Please keep exclamation marks to one!!!
    • Word Count: haiku length - 3500 words

    CONTACT: email to CestLaVieSirene@gmail.com

    Can't wait to see what you come up with. Thanks and cheers! ๐Ÿ˜ƒ

    Gnusletter - July 2022


    Events & Entertainment

    Briefly, here's what we've got coming up through the next coupla months. To that end, our FestiviTeas page will be getting an overhaul this week!

    July 30 Saturday - Patron Appreciation ParTea weeee

    Aug 13 Saturday - Surprise Excursion (info to be posted this week)

    Aug 27 Saturday - The Deep with Charles Spratley from Illusions of the Past 

    Sept 10 Saturday - Book Club - Tea Rose Garden, Pasadena

    Sept 17 Saturday - Spooky Season Suprise Excursion (high ticket)

    Sept 25 Friday - Brews & Brooms Craft ParTea - McKenna’s, Seal Beach


    Do-Goodery
    Shared Treasure Hunt starts TODAY, so make sure you and your krewe are ready to engage in some altruistic hijinx! 


    Perqs
    Did you know that your Maecenas patronage ensures more than 50 artists and musicians a combined $300+ monthly? Thanks for all you do to support the arts! 

    This month, if you share The Deep on social media and tag us in it, you'll be in a drawing for a free spot at the August 27 show 


    Recipe
    Blackberry & Goat Cheese Salad

    Ingredients
    • 5 oz arugula
    • 3-4 oz chรจvre goat cheese
    • 2 cups blackberries
    • 1/4 cup pistachios, shelled
    • honey mustard dressing (see below)
    Instructions - Toss the arugula, goat cheese, blackberries and pistachios with the honey mustard dressing, and serve

    DRESSING
    Ingredients
    • 2 tbsp stone-ground mustard
    • 2 tbsp honey
    • 1/3 cup rice vinegar
    • 1/2 cup extra virgin olive oil
    • 1/2 small shallot, minced (2 tbsp)
    • 1/2 tsp salt
    • 1/4 tsp pepper
    Instructions - Whisk all ingredients in a small bowl until the oil and vinegar emulsify. If you own an immersion blender, you can pulse the dressing a few times to make it creamier. Don't pulse to much or you will lose the integrity of the mustard seeds.