♡ sweet asks ♡

vanilla - how has your week been?

chocolate - what do you crave right now?

red velvet - what type of music do you like?

ice cream - if you were an animal, what kind would you be?

cake - describe your ideal location

mocha - what are three things that make you feel warm inside?

frosting - describe your appearance

marshmallow - do you sleep with plushies? if so, which are your favorites?

sorbet - describe an ideal summer day

butterscotch - describe an ideal autumn day

caramel - describe an ideal winter day

pecan - describe an ideal spring day

mint - what’s new in your life?

pie - “home is where…”

macaroon - list three things you feel inspired to do

Recipe: Pale Broth

Description: A delicate broth with a hint of sulfur. 

Game ingredients: White Algae (x2)

This recipe restores 125 energy and 56 health. It can be obtained from Marnie after reaching 3 hearts and sells for 150g. 

Difficulty: Easy, 45 minutes. Serves 4. 

This recipe is a bit of a stretch. I didn’t know how to make a cream of algae soup, and seaweed is the only edible algae, but then it turns out that yogurt contains carrageenan, which is an extract of red edible seaweed, so it’s a Turkish yogurt soup. Like I said, it’s a stretch.

-2 ½ cups water
-2 ½ cups chicken broth
-¼ cup rice
-1 teaspoon salt
-2 cups plain yogurt
-1 egg
-2 tablespoons water
-2 tablespoons flour
-2 teaspoons mint and/or tarragon
-2 tablespoons butter

In a medium saucepan, combine the water, chicken broth, and rice. If you want, you can use half a cup of rice instead of one-quarter. Bring the broth and rice mixture to a boil and keep the boil going until the rice is fully cooked. This’ll take close to 20 minutes. Add the salt.

In a bowl, combine the yogurt, egg, water, and flour. Whisk until fully combined. 

In a separate saucepan, cook the yogurt mixture over very low heat for 15 minutes. High heat will cause the yogurt to curdle, so you have to heat it slowly, and don’t let it reach boiling point. 

Ensure the rice-broth has cooled a bit before adding it to the yogurt. Stir the yogurt well while adding the broth to the mixture. This will distribute the heat quickly and prevent curdling.  

Cook on low for another 10 minutes. While it’s cooking, heat the butter in a small frying pan. 

Once the butter is sizzling, add the mint and/or tarragon (I did one teaspoon of each), and cook for 30 seconds. 

Serve the soup into bowls and then drizzle some of the butter over top or stir it all into the pot of soup. 

The soup is indeed very delicate, but is tasty nonetheless, and the rice is a good addition. Considering it’s supposed to be cream of algae soup, I think my take on it isn’t too bad.