‘Tyniana grew up in a city made mostly of glass in honor of the
moon goddess Selune. Left to pursue her dreams she
landed in the industrial city of Milestyr and
trained under a dwarven master blacksmith named Ti'Del.
Tyn became the talented equal of her master. Together they invented
the revolver and earned their permanent tenure in the artisans guild.
Tyniana decided she had expended all the tinkering knowledge that the
continent had to offer, and so she sailed east with only rumors of
knowledge to follow…’
Character belongs to & was commissioned by Collin!
FROM THE LAND OF THE PHARAOH’S: EGYPTIAN SEMIT BREAD
If you have ever had the pleasure of visiting the nation of Egypt, you know of the incredible beauty this ancient land possesses. Of course if you were there, you also had some delicious food. The Egyptian diet is one of unadulterated freshness and I think they actually have some of the best desserts in the world.
When it comes to food staples in Egypt (and really anywhere in the Middle East), bread is a staple. You will find a plethora of breads ranging from flat breads to loaf breads but one bread which is a national treasure is called Semit. It is baked into individual loaves and goes perfectly with anything – including eating it on its own, which I often do.
As opposed to many breads of this ilk, this one does have a few more ingredients and it is these ingredients which give the bread its wonderful texture. To be authentic, you would top this bread with poppy seeds. You can also use sesame seeds or if you prefer no seeds at all, use some coarse salt (which would be nomad style).
This is a yeast risen bread, so there are a few rising periods. There is no need to watch the bread while it rises, so go ahead and continue with your daily activities.
EGYPTIAN SEMIT BREAD (makes 8 pieces, depending on size):
Ingredients needed to make Egyptian Semit Bread:
1 ¼ cups hot milk 1 ¼ cups warm water 2 Tbs. lard 2 Tbs. butter 2 ½ Tbs. sugar 1 Tbs. salt 1 ½ Tbs. dry yeast 7 cups all-purpose flour 1 egg yolk, beaten 1 Tbs. cold water ¼ cup poppy seeds
1) In a large bowl, whisk together the hot milk, ¾ cup warm water, lard, butter, sugar and, salt. Set the bowl aside. 2) In a small bowl, whisk the remaining water and yeast. Set the bowl aside 10 minutes for the yeast to proof (foam). 3) Whisk the proofed yeast into the milk mixture. 4) Stir in the the flour to make a stiff dough. Cover the bowl and let the dough rest 10 minutes. 5) Place the dough onto a floured surface and knead 10 minutes. 6) Place the dough back into the bowl, cover, place in a warm area and let rise 2 hours. 7) Remove the dough from the bowl and place on a floured surface. Knead the dough 5 minutes. 8) Divide the dough into 8 portions and roll each portion into a 7-inch rope of about ¾-inch thick. 9) Line a baking sheet (or two) with parchment paper or a silicon sheet. 10) In a small bowl, whisk the egg yolk and cold water (this is an egg wash). 11) Place the breads onto the prepared baking sheet(s) and brush each with the egg wash, followed with a sprinkling of poppy seeds. 12) Let the breads rise 1 hour. 13) Pre-heat your oven to 450 degrees. 14) Place the breads into the oven and bake 10 minutes. 15) Reduce the heat to 350 and bake 20 minutes or until golden. 16) Remove from the oven and let cool on a wire rack. **If using 2 baking sheet, switch their position mid-way during each baking process**
His work has been bought by US presidents and appears in museum
collections all over the world – and yet most of Paa Joe’s creations are
buried six feet underground.
Joe, who turned 69 this week, is Ghana’s most prolific coffin artist
and, after five decades in the funeral industry producing some of the
world’s most extravagant designs, his work is being celebrated in a
major exhibition in Accra.
Joe’s work – which includes coffins in the shape of Porsches, naked
women, Nike trainers, cameras, Coca-Cola bottles and chilli peppers – is
designed to represent the life of the deceased, with each item
handcrafted and painted for the funeral procession, which can last up to
three days and three nights.
Working with curator Nana Oforiatta-Ayim, Joe and his son Jacob have
developed an exhibition that explores the traditions behind the fantasy
coffins and their particular popularity within the Ga community in Ghana, where this unique custom began.
hella yummy san francisco-based zamartisanchocolates is local to me. i need to find a stockist … or just order some treats on etsy!! whether you like fruity and chewy candy, sticky caramels, or chocolates, they’ve got what you’re craving.