To celebrate 200 followers I decided to create a masterlist that I think will be quite helpful to a lot of peopleThis is an enormous masterlist containing more than 300 faceclaims sorted by the time period in which their movie/tv show was set in. Under the cut you will find faceclaims that range from Ancient Greek Times all the way to the 1950’s! I worked really hard on this masterlist, and I hope it benefits other people who absolutely love historical roleplaying!
Fairies and the dead do overlap, although whether or not they involve ‘ancestors’ is another question entirely. Some evidence may point to that being the case, such as: in the earliest versions of Cinderella, the spirit which aids her is that of her deceased mother. Later versions redact her mother: instead her “Fairy Godmother” looks after her.
But the points of overlap between the spheres of the dead and the fairies are fascinating.
Selections from the trial of Bessie / Elizabeth Dunlop:
1. IN the first, That forasmuch as the said Elizabeth being asked by what art and knowledge she could tell diverse persons of things they tynt [ ? lost] or were stolen away, or help sick persons she answered and declared that she herself had no kind of art nor science for to do, but diverse times, when any such persons came ather [?] to her she would ask one Tom Reid, who died at Pinkie,s as he himself affirmed, who would tell her whenever she asked. 2. ITEM, She being asked what kind of man this Tom Reid was, declared he was an honest well [*quite/very] elderly man, grey bearded, and had a grey coat with Lombard sleeves of the old fashion, a pair of grey breeches and white stockings gartered above the knee, a black bonnet on his head, cloise [?close] behind and plain before, with silken laces drawn through the lippis [*edges] thereof and a white wand in his hand. - Emma Wilby, Cunning-Folk and Familiar Spirits. (P. IX.)
The cunning-woman’s spirit familiar was, as above, ‘Tom Reid’ who was clearly a deceased individual (died at the Battle of Pinkie), and who was also a fairy. He is clearly a former human as:
“[Being] asked if Tom, at his own hand, had sent to any person to show them things to come, [she] declared that he sent her to no creature in Middle-earth, but to William Blair of the Strand, and his eldest daughter, who was contracted and shortly to be married with … Crawford, young laird of Baidland, and [was told to] declare unto them that if she married that man, she should either die a shameful death, slay her self, cast herself down over a crag, or go mad.” (P. XIII.)
Later, he even takes her on ‘fairy adventures’:
5. ITEM, The third? time he appeared in her own house to her, about the twelth hour of the day, where there were sitting three tailors and her own goodman. And he took her apron and led her to the door with him, and she followed, and went up with him to the hill-end where he forbade her to speak or fear for any thing she heard or saw. And when they had gone a little way forward she saw twelve persons, eight women and four men. The men were clad in gentlemens’ clothing and the women had all plaids round about them and were very seemly like to see. And Tom was with them. And [the interrogators] demanded if she knew any of them. [She] answered - none, except Tom. [Being] asked what they said to her [she] answered [that] they bade her sit down and said ‘Welcome Bessie, will you go with us ? ’ But [she said] she answered not, because Tom had forbidden her. And she further declared that she knew not what purpose they had among them, only she saw their lips move, and within a short space they parted all away and a hideous ugly fowche [“'squall] followed them; and she lay sick until Tom came again back from them. 6. ITEM, She being asked whether she asked Tom what persons they were. [She] answered that they were the gude wychtis [*good fairies] that dwelt in the Court of Elfame [*Elf-home / fairyland]who came there to desire her to go with them. And further, Tom desired her to do the same, to which she answered [that] 'She saw no profit to go thai kynd of gaittis [*along that route] , unless she knew what for!’ (P. X - XI.)
20. [Being] asked if she never asked him wherefore he came to her more [than] to any other body [she] answered, remembering her, when she was lying in child-bed-Iair with one of her sons, that a stout woman came in to her, and sat down on the form beside her and asked a drink from her, and she gave [one to] her. The woman also told her that that babe would die, and that her husband should mend of his sickness. The said Bessie answered that she remembered well thairof and Tom said that [she] was the Queen of Elfame [Queen of the Fairies] his mistress, who had commanded him to wait upon her and to do her good. 21. [Being] asked if ever she had spoken with him at a loch and water side, [she] answered - never, save once, when she had gone afield with her husband to Leith for home-bringing of meal. Going afield to tether her nag at Restalrig Loch there came a company of riders by that made such a din as [if] heaven and earth had gone together, and suddenly they rode into the loch, with many [a] hideous rumble. But Tom told [her] it was the gude wichtis that were riding in Middle-earth.
(Ibid, P. XIV. A straight up classic ‘wild hunt’ / ‘furious horde’ encounter in that last one!)
Hell, I could probably quote a lot more. But yes, there were certainly overlaps between ghosts, fairies, and ‘witches’ or ‘cunning-folk.’ Elizabeth Hole has an entire chapter of A Mirror of Witchcraft devoted to ‘fairies and the dead,’ which includes one of my favorite ghostly testimonials ever:
VI. “Three Persons Upon Three Broom-Staves.” Glanvil
Evidence was the Confession of Julian Cox herself, upon her
Examination before a Justice of the Peace, which was to this purpose:
That she had been often tempted by the Devil to be a Witch, but never
consented. That one Evening she walk’d out about a Mile from her own
House, and there came riding towards her three Persons upon three
Broom-staves, born up about a Yard and a half from the ground: two of
them she formerly knew, which was a Witch and a Wizard that were
hang’d for Witchcraft several years before. The third Person she knew
not; he came in the shape of a black Man, and tempted her to give him
her Soul, or to that effect, to express it by pricking her Finger,
and giving her Name in her Blood in token of it… but she said she
did not consent to it.
- Chapter IV: “Fairies and the Dead” P.
85 – 86.
Cinyras dedicates this net to the Nymphs;
For his old age cannot lift it up And fling it far, the
dart-thrower’s toil. But, o you fish, rejoice as you feed, Because the old age of Cinyras Has given the sea the chance to have
Chapters: 10/10 Fandom: One Direction (Band) Rating: Mature Warnings: Creator Chose Not To Use Archive Warnings Relationships: Harry Styles/Louis Tomlinson Characters: Harry Styles, Louis Tomlinson, Zayn Malik, Liam Payne, Niall Horan, cameos by:, Jay Tomlinson, Julian Bunetta, Anne Cox, Little Mix (Ensemble) Additional Tags: 1970s AU, Alternate Universe - Road Trip, Weed, OT5 Friendship, Strangers to Friends, Friends to Lovers, Hitchhiking, Skinny Dipping, Angst, Fluff, Humor, Period-Typical Homophobia, Conspiracy Theorist Zayn, Southern Liam, Preacher’s Son Liam, Classic Rock, Pansexual Zayn, questioning liam, Bisexual Liam, Coming Out, Jealous Louis, Pining, First Kiss, First Time, First Everything, Louis is a Queen stan, References to Religion, Coming of Age, no one is straight tbh, so many shenanigans Summary:
He doesn’t know what he had been expecting out of the road trip itself besides burping contests and too much shitty gas station food with Oli and Stan, but in the brief moment before Harry ambles up his driveway, Louis idly wonders if this is about to become some sort of Gay Coming of Age story.
Maine to California in ten days. In which Zayn’s an open-shirt hippie they meet somewhere in Ohio, Liam’s the pastor’s son running away from home, and Niall’s the number they call on the bathroom wall.
It’s 1978. Harry and Louis are just trying to get to San Fran in time for the Queen concert.
Julian Cox no pensaba en segundas oportunidades. Para él el camino que tuviera por delante era el único que estaba dispuesto a seguir y las demás opciones quedaban no relegadas al olvido, sino enterradas hasta el fondo. Imposibles de alcanzar. Imposibles de tan siquiera considerar. El rubio insolente, por ejemplo,era una opción que Julian jamás consideró dentro de sus planes y quedó el claro el día que se desapareció de su vida. Sin decir hasta pronto, hasta luego, hasta nunca. Otro detalle más que sería descartado.
Sin embargo, meses después se plantearía si había sido lo correcto; si lo dejado atrás, pisoteado por el tiempo, le ofrecería un mejor futuro que el que ahora tenía y tan pronto como la duda se fue formando dentro de su cabeza se le ocurrió que no, que el rubio presentaba un callejón sin salida. La extinción de todas sus aspiraciones. El renacimiento de otras que ni él ni aquel caprichoso niño estaban dispuestos a tomarse con seriedad.
Aun así no podía dejar de preguntárselo, de recrear los momentos que fueron y peor aun, los que pudieron ser. Sentir la suave piel bajo sus dedos a medida que tanteaba lo recorrido ya mil veces eventualmente dejaba marcas. Apreciar las finas hebras rubias cuando se aferraba a ellas y le hacía llevar la cabeza hacia atrás. La firme carne que le permitía morder cuando quisiera y por sobre todo la voz que conseguía sacar cuando lo trataba con la rudeza a la que ambos estaban acostumbrados. También pensaba en los momentos en que lo vio dormir plácidamente a su lado, boca abajo, y con la sábana apenas cubriendo su inocente desnudez; en cómo él mismo peinaba aquellos cabellos con una caricia cuidadosa porque entre todos los problemas y los malentendidos habidos y por haber, el insolente se había vuelto una de las personas más importantes de su vida. Quizá porque había perdido el camino hacia la cordura al igual que él. Quizá porque de verdad era único y, aun si no lo admitía, siempre lo había sentido hecho para él.
Julian Cox siempre lo recordaba. Julian Cox siempre se lamentaba. Se permitía perder la máscara de auto-suficiencia y hundir el rostro en sus palmas. Llorar sin derramar lágrimas y en silencio porque se había enamorado por primera vez en su vida. Porque sería la última vez en hacerlo.
DIY Happy Hour: At the southern Italian restaurant Sotto in Beverly Hills, mixologist Julian Cox uses reposado tequila (“rested,” barrel-aged tequila) for this cocktail. It’s a variation on the Paloma, made with tequila and grapefruit soda. “I put this drink on the menu as a joke, trying to make it Italian by adding Campari and Italian orange soda,” he says. “It became Sotto’s most popular drink.”
If you ever had the luck of trying the pop-up restaurant du jour of 2010, you may recognize this building where Test Kitchen once resided. It was literally a pop-up of pop-ups. In it’s four month life span, the kitchen saw some amazing chefs including Ricardo Zarate, the chef and owner of Picca Peruvian Cantina who manged to transform the formerly dreary facade into something fun and warm. Zarate’s first restaurant, Mo-Chica, is housed inside a small food court, a seemingly odd location considering the quality cuisine it delivers. Honest food speaks for itself and I’m convinced that this new stand alone restaurant will prove to be just as winning.
I’m digging the bright face lift on the exterior. Have you ever had a more exuberant welcoming by a cow? Inside, the design elements continue to pop out with a zillion textures - mirrors, wood, tile, glass panels, chalk boards…scrawled with drawings, menu specials and literal graphics about Peruvian food culture.
The open kitchen serves as a beacon of bustling activity. Up front, the sushi bar alludes to the Japanese influence in Peru, as well as the menu here. Along the walls, glass partitions allow you to watch the hibachi-like grill and peer into the hot cooking station in the back. Foodie friendly, I like it!
I was in the mood for a girly drink and the Martin Ricky was bang on. The cocktail menu by Julian Cox centers around Pisco, a traditional Peruvian grape brandy. It’s very neutral in flavor, much like vodka. My cocktail was pretty in pink. Made with lime juice, grapefruit juice, simple syrup, peychaud bitters, pisco, soda and strawberry air. It was divinely light and refreshing. Not too much sugar or fruit to over power the flavor of booze.
Sounds strange on paper but The Avocado Project was tasty - 5 Island white rum blended with fresh avocado, ascrobic acid, fresh lime juice, agave nectar and finished with salt. This savory drink maintained a nice boozy flavor with a smooth creamy texture. Similiar to a piña colada minus the ice or maybe how you’d imagine a vegan margarita to taste. Not that there’s such a thing as a meat margarita but you never know…
As we sat, I had time to admire the high ceilings which let in a lot of warm sunlight and added a lot of dimension and life to the dining area. I would describe the interior as modern rustic. An oxymoron, I know. Even here, the line art seems to resemble both primitive cave drawings and modern street art.
Our first dish to arrive was the Choritos - steamed mussels with crispy cubes of pancetta, fresh herbs and aji amarillo butter. Served with toasted bread, these were the essential edible sponges needed to soak up every last drop of the delicious golden sauce.
Typically, the most simple of dishes require exact execution to hit the mark. Here, the mussels were cooked perfectly and the ratio of seafood to meat to carb was just right. Great balance.
What comes before ceviche? Uh, Sushi?! At least, in this Peruvian restaurant it is. Not complaining. I think Zarate’s rice-free interpretation is quite admirable. How do you change up such a revered and adored element of traditional Japanese cuisine? This is how. For starters, each order comes with two pieces and is situated atop a well-formed block of mashed yellow potato.
The sushi chefs are hard at work, meticulously constructing their bite size confections of meat and potatoes. The “meat” options are very traditional - spicy tuna and unagi to name a few. All with the exception of one very exotic item - chicken! Okay, so I mean that only in the context of sushi. Unusual, right?
Our first hybrid sushi selection was the Albacore, served with garlic chip and ceviche sauce. The fish was tender and juicy. Marinated generously. Typically, I find Albacore to be stringy and bland but this had a nice mellow flavor.
Our second pick was the Smoked Salmon, served with hijiki (a brown sea vegetable), shallots and aji amarillo yogurt. One bite and this just dissolved upon impact. You could taste how fresh the fish was, despite it being cut up in little cubes and it was smokey, in a really good way. I almost felt like the salmon was too creamy for the potato but it was delicious nonetheless!
What’s next? Ceviche and Tiraditos. While I’m familiar with ceviche, tiraditos was new to my vocabulary. Ceviche is typically cubes of raw fish marinated in citrus juices. Tiraditos, on the other hand, are more akin to a carpaccio or izakaya sashimi plate where raw fish is thinly sliced, plated and then drizzled with dressing.
A beautiful mistake - Tiradito de Atun. Seared tuna with soy ceviche dressing and sweet potato paste. This item was accidentally ordered (instead of the sea bass) and came back compliments of the kitchen. We welcomed this generous gesture with hungry eyes of course. The fish was velvety and seared ever so gently. The sweet potato was reminiscent of miso and had a mild sweetness that complimented the tuna well.
The dish we intended to order came next - Seabass Tiradito. Thinly sliced sea bass with soy sauce, lemon dressing and a sweet potato puree. The sharp kick of citrus contrasted nicely with the savory umami of the soy in a tongue tingling way. Zesty.
I’ve never had a raw preparation of sea bass but based on this dish, I’d do it again and again and again. Delicate and buttery. It has the texture of yellowtail belly but with a slightly firmer bite. Loves it!
Back to cooked food. This one was fresh off the grill - Black Cod with miso anticucho with crispy sweet potato chip. I can’t help but but think of yakitori but seriously, this is beyond comparison. This flavor packed fish was charred to utter perfection. The blackened edges manage to envelope the buttery fish with just the right amount of ruggedness that only constant tending and turning could yield. Yum.
Say hi to my new best friend manning the grill. Haha. Think he’ll share that rib-eye with me? Drooool.
Our next dish was Peruvian paella, Arroz con Erizo, which was made with mixed seafood and bathed in a sea urchin sauce. Briny and beautiful, this dish is not for land lovers. The flavor sings much louder then any Spanish paella that I’ve tried and is laced in every single kernel along with some heat to keep you alert and wanting more.
My favorite dish of the night was the Seco de Pato. This dark beauty boasts duck leg confit with a black beer sauce on cilantro rice. Duck, beer and cilantro made this is a no brainer for me. I’d sign up for anything with crispy skin and fall off the bone meat. What’s surprising is the rice in this dish is equally as good as the duck. No, I’m not drunk on black beer. This dish was rich, earthy and comforting. Makes me secretly wish for a Peruvian fairy godmother that could make this for me at home. Yum.
As the end of our meal approached, so did daylight. The room quickly transformed after our main course into a dark cantina.
For dessert, we picked out a perennial favorite of mine - churros. The twist was a passion fruit custard filling. Can you say - double yum? They look a little stubby but it was the perfect size for dipping.
Dessert came with three dipping sauces: milk chocolate, an orange-liqueur marmalade and carob. Yick on the last one. While I found these fancy churros to be quite enchanting alone, it was still fun to play and taste. I like the idea of layering flavors and you bet that I tried every single flavor combination.
This is the man behind the magic - Ricardo Zarate. He was recently named Food & Wine’s Best New Chef. He seems to be one hardworking guy. I remember seeing him almost every single time I dined at Test Kitchen, working on the line, plating or cutting Iberico Ham alongside other chefs.
Despite my devotion to tradition, I still love venturing beyond the standard Lomo Saltado and Pollo a la Brasa. I choose Picca because it manages to offer interesting flavors that seem familiar yet brand new, all at the same time.
Picca 9575 W Pico Blvd Los Angeles, CA 90035 Neighborhood: West Los Angeles T: (310) 277-0133 W: PiccaPeru.com