GRRM totally had some RPG in mind when he developed and wrote the three eldest Sand Snakes, hadn’t he? ‘Cause Obara = Warrior, Nymeria = Rogue and Tyene = Mage seems pretty obvious.
Idk man, Tyene’s kind of a cross between a disc priest and an assassination rogue, isn’t she? Nym is combat rogue. Sarella is obviously marksman hunter. I guess both Elia and Obara are arms warriors with their 2H weapons.
Dorea’s got her mace and practices on fruit, so she’s looking like another warrior (possibly paladin, but that’d feel weird for a Snake). I don’t think Loreza has begun training yet…she’s totally just the Gretel of the crew.
But the real question is: whyis Obella considered the “terror of the pools”? Now her spec, that’s the interesting one.
Little Red Riding Hood was stalked; Cinderella was abused; the Beauty had to live with a hideous Beast; Snow White was poisoned; Hansel and Gretel were meat for a cannibal… and then we wonder why our kids grow up with problems.
i love young & beautiful so much. right now im at this point where i can just cry thinking about it. thinking about aloysius. all the rooms. zayn puking over louis. eggnog and gingerbread. the hansel and gretel trail. the bat flower. des. ziam’s relationship. ‘Ireland’. the car. louis’ shitty home situation. hoe harry. harry sitting behind that piano, crying. when louis starts to realise harry is a real person and tries to fix him. cat figurines. the picnic in the rain. hide and seek. the i can’t change tattoo. tutoring. the moon knows.
Recently I added onto Pixie’s horns to make them longer and more curved. Still plan on smoothing and painting them and maybe adding back on the details they had originally (you can still see some rings; the whole pair used to look like that before I kind of went off the rails sculpting more on and sanding what I had) but wanna get the shape and size just right first.
Riverhead Table: GRETEL AND THE DARK by Eliza Granville
Riverhead Table is back, and this
time we’re serving up classic German and Hungarian recipes inspired by Eliza
Granvile’s “haunting, lyrical and enchanting” (Library Journal) debut novel GRETEL AND THE DARK, which just came
out in paperback.
We re-read the book for recipe ideas and were
immediately taken by this passage:
“Josef put down his pen, reluctant to revisit
the moment of change. Instead he made his way to the kitchen, drawn by his nose
to the prospect of freshly made Shlishkes…To perch on a stool amid the scrubbing
and chopping, the beating and mixing, the basting and tasting, transported him
back to childhood, when his grandmother had taken charge of his father’s house,
especially as Gudrun was familiar with so many old Hungarian recipes. He took
advantage of Gudrun’s turned back to palm surreptitiously one of the warm
dumplings with its coating of sugar and caramelized bread crumbs.”
parallels the world of fin-de-siècle Vienna with Germany during World War II in
GRETEL AND THE DARK, and while fantasy also interweaves between these two
timelines, it’s the food of the region that brings characters together and back
into reality. These two dishes specifically, so grounded in Hungarian and
German culture, help create the haunting atmosphere of the book.
(Gnocchi with Toasted Breadcrumbs) with homemade marinara sauce
Brussels Sprout Salad
Shlishkes (serves 4-5; prep & cooking time
approximately 2 hours, depending on how fast you work)
2 lbs Russet potatoes
1 ½ cups flour
1 tsp salt
1 large egg, lightly beaten
6 tbsp butter or 1/3 cup olive oil
1 cup plain bread crumbs
Pre-heat your oven to 400 degrees. Prick each
potato all over with a fork, place on a baking sheet and roast in the oven for
45 minutes to one hour. Set them aside to cool; once they are, peel them and
either run them through a potato ricer or grate them over the large holes of a
box grater into a large mixing bowl. Add in the flour, salt and egg. Use your
hands to mix the ingredients and to knead the dough in the bowl. (Tip: Add a bit
more flour if the dough is still too sticky!) Place the dough on a lightly
floured surface and separate into 6 small, fist-sized balls. One by one gently
roll each ball out into long ropes that are about 3/4” thick. (Tip: Keep the
other balls covered in plastic so that they don’t dry out.)
Cut the rope into 1 inch pieces. Place your nearly-finished shlishkes on a lightly floured baking sheet while you cut the rest of your dough ropes. Then, working in batches, place the dough pieces into a pot of lightly salted boiling water. As soon as the pieces rise to the top of the water, remove them using a slotted spoon and place in a bowl.
your butter or heat up your oil in a separate pot or pan. (Tip: We used the
same pot we used to boil the dough!) Add bread crumbs and stir until toasted,
then add your cooked shlishkes and toss until coated.
Homemade Marinara Sauce (makes around 3 cups; prep & cooking time
approximately 30 minutes)
1 28oz can whole tomatoes (or 2 14 oz cans of
5 garlic cloves, minced (or more, depending
how much you like garlic)
Red chili pepper flakes
1 large basil sprig
¼ cup olive oil
shlishkes are great without sauce, but we loved having marinara on the side…and
drenched all over the shlishkes, I mean who are we kidding?)
Pour the tomatoes into a large
bowl and squish them with your hands. Put 1 cup of water into the tomato can to
pick up leftover juices, then set aside. Heat the oil in a small saucepan and sauté
the garlic, but don’t brown them. When the garlic sizzles add the tomatoes and
water from the can. Add chili pepper flakes, salt, pepper and dried oregano to
taste, then stir. Place the basil sprig on top of the sauce. Allow it to wilt
and then submerge it into the liquid. Simmer until the sauce has thickened a
bit, about 15-20 minutes. Continue cooking down until you get the consistency
you want, and add more seasoning if you like. Remove the basil before serving.
Brussels Sprout Salad (serves 6; prep
& cooking time approximately 30 minutes)
1-2 lbs Brussels sprouts
1 cup walnuts, toasted
Finely grated or shaved Parmesan cheese, to taste
¼ cup olive oil
3-4 tbsp lemon juice
isn’t in the book but we figured we needed a salad. Also it’s easiest to use a mandolin
or other adjustable slicer for this but a sharp knife works well, too.)
Slice the sprouts as thinly as you can (don’t
hurt yourself!) and then toss them into a salad bowl. Separate the layers where
you can. Crush the toasted walnuts and add to the bowl. Add the rest of your
ingredients and toss well.
(serves 8-10; prep & cooking
time approximately 2 ½ hours)
1/3 cup room temperature water
1 tbsp + 1 tsp vegetable oil (you’ll
separate this into two ½ tsp portions)
½ tsp vinegar
1/8 tsp sea salt
1 cup all-purpose flour, plus a
dash more for dusting
For the filling
3 tbsp unsalted butter
2/3 cups fine bread crumbs
5 tbsp white sugar
½ tsp ground cinnamon
4 tbsp raisins
3 tbsp rum or room temperature
water to soak the raisins
2 lbs MacIntosh apples - peeled,
quartered and cored!
1 tbsp lemon juice
2 tbsp melted butter
whipped cream (technically option
but sooooo good if you use it)
(NOTE: This recipe has a lot of steps, so we’re going to break it down as
best we can!)
Make the dough: Preheat your oven to 375 degrees. Mix
your water water, one tablespoon of vegetable oil, vinegar and salt in a large
mixing bowl. Add about half of the flour and stir well, then slowly add the rest
of your flour until you can work the dough with your hands. Put the dough on a
lightly floured surface and knead until smooth (about 8-10 minutes), and
occasionally slam it onto the counter. Add a bit more flour if the dough is too
sticky. Roll the dough into a ball, then put it in a clean bowl brushed with
oil. Brush the dough itself with oil, as well. Cover the bowl tightly with plastic
wrap and let rest for an hour at room temperature.
Now make the filling: Melt
butter in a pan over medium heat, then add breadcrumbs (stirring constantly) to
toast. Remove crumbs from heat and set aside. In a separate bowl mix the sugar
and cinnamon together, then add it to the buttered breadcrumbs. Stir then save
for later. Soak your raisins in rum or water until they soften, about 10
minutes. Take your prepped apples and chop every piece into ¼ inch thick slices
(Tip: cover them with lemon juice so they don’t brown). Drain your softened
raisins then add to your apples.
Prepping the strudel! First of all, have a lightly floured dish towel or
table cloth ready and waiting nearby…you’ll need it soon enough. The, using a
rolling pin, roll out the dough on a lightly floured
surface. When the dough is about 15 inches in diameter, pick it up and stretch
it in the way you would for a pizza, with your knuckles. When the dough gets
bigger and is pretty thin, put it down on the lightly floured cloth that you
prepped earlier (we told you you’d need it) and straighten out the wrinkles in
the dough with your hands. Gently stretch the dough into a rectangular shape from
the middle to the outside edges, all the way around, until it is paper-thin. While
making sure to leave 1 inch of space next to the edge, brush half the dough
with half of the melted butter. Now sprinkle your sugar, cinnamon, breadcrumb mixture
over the other half of the dough, and spread the apples on top of this half
only. Slightly fold the edges of the long sides of your rectangle inward. Then slowly
roll the dough using the cloth (you HAVE to use the cloth), starting at the
half with the apples and working all the way down to the other side. Gently
roll your strudel onto a slightly buttered or greased baking sheet, making sure
none of the filling escapes. Brush the top of the strudel with melted butter.
Bake your strudel! Put
your strudel in the middle of the preheated oven and bake it for 30-45 minutes.
Our oven was a little bit fickle so check on things after about half an hour. You’ll
know it’s ready if the crust is golden brown and crispy-sounding if you tap it
gently with the back of a wooden spoon or plastic spatula. Take it out of the
oven, let it cool down until it’s just warm. Dust powdered sugar on it for
presentation, then slice and serve with whipped cream.
And there you have it! These comfort foods will impress your friends at your GRETEL AND THE DARK book club. Give them a try, and don’t forget to share your photos using #RiverheadTable on Tumblr, Instagram, Twitter and Facebook.
[32/?] Favorite Fictional Characters: Derek Zoolander - Zoolander Interviewer: “Derek! Derek! Are you worried about Hansel?” Derek: “Uhh, not as much as I’m worried about Gretel! Hey, put that Hansel and Gretel line in your article, I want people to know how funny I can be!”