Hobbit: Hair is Everything

Ok, picture this, dwarven hair is very tough and doesn’t fall out like it does with other races, with one notable exemption.

When a dwarf is dying their hair will shed slightly. Not enough that they’ll be bald by the time a pass into the halls of their forefathers, but enough to be noticeable. In fact, many dwarves find out their dying slowly by the hair in their brush.

So the whole point of this is that when Bilbo stays in Erebor, one of the dwarves find his brush, and the hair left behind in it.

Of course this sets all the dwarves into a frenzy and then some morning while a clueless Bilbo tries to understand what is upsetting his dwarves. He better find out soon,he doesn’t think he can survive another back breaking hug nor another bout of spontaneous crying when he walks into a room.

Bomfur, Determamfidd’s OC of Bombur and Bofur’s father. I don’t like his expression. But my previous image of the whole family captured his personality a bit more.

This was me experimenting with my iPad app again. I’m getting better, slowly. I’m waiting on a firmware update so that my stylus works properly with the iPad Air…which might be a long time. But it’s not half bad right now.

Next up will be a portrait of Genna, Bomfur’s lovely wife.

After that, maybe some actual illustrations of Sansukh, to keep me busy until the next update! ^_^

#787 I am tending to Bifur, help him wash and dress ect. and in return he braided my hair, and never leaving my side, he was very protective and would go in wood-carving and toymaking contest with Bofur to win my affection, in the end I got both and Bombur became my awesome brother-in-law.

Dumpling Stew

(The original recipe was given to Bilbo Baggins by Bombur son of Bomfur. This version has been modified slightly for Shire tastes and ingredients.)

4-6 cloves garlic – halved
1 brown onion – sliced
2 carrots – roughly chopped
2 potatoes – diced
400g mushrooms – sliced
½ cauliflower – chopped
400-500g beef – diced
3 sticks celery – roughly chopped
Small bunch asparagus – sliced in short lengths
A quantity of homemade beef stock – enough to fill one medium casserole dish
3 bay leaves, small bunch sage, 2 sprigs rosemary

For dumplings:
140g wholemeal plain flour
Small bunch parsley, chopped
2 teaspoons baking powder
Salt and black pepper to taste
About 110g cold butter
Cold water

Prepare stew ingredients and layer in slow cooker in order listed from garlic at the bottom to asparagus on top. Pour stock over all and tuck herbs in randomly.
Cook on Low setting for 4-5 hours.

About 1 hour before you want to eat, turn slow cooker up to High.
Make dumplings:
Mix together flour, baking powder, parsley and seasonings.
Chop butter finely and rub into dry mix using fingertips until mixture is crumbly. Then add small amounts of cold water until it forms a sticky dough.
Break dough into about 8 pieces and place these on top of the stew, replacing the lid swiftly.
Leave to cook for 30-40 minutes.
Just before serving, remove dumplings from stew with a slotted spoon and place in serving bowls or a separate bowl.