Naples Yellow is one of the first synthetic colors produced by humans. While generally represented as a pale warm yellow, it can encompass a range of warm yellows depending on the circumstances of production. For years this pigment has been a choice in depicting light in traditional oil paintings and has been used in many famous works including by artists such as Van Gogh and John Signer Sargent. The relationship humans have with both food and color is deeply interconnected, and I wanted to showcase one of the oldest crops in agriculture people have propagated and engineered over time - wheat - using one of the oldest synthetic pigments. The pale golden tinge of wheat fields is inherently recognizable across most of the world and represents both livelihood, and genetic curating that devised more durable, brilliant, and enhanced produce. It is the same drive to create something ‘more’ using similar chemistry and biology that led to improved pigments such as Naples Yellow.
Wheat beers. - Weizenbier (wheat) and Weißbier (white) are the standard German names for wheat beer. - Weizenbock is the name for a strong beer or bock made with wheat. - Roggenbier is a fairly dark beer made with rye, grainy flavor similar to bread. - Berliner Weisse is a pale, sour wheat beer brewed in Berlin. It’s typically mixed with raspberry or woodruff syrup. - Leipziger Gose is an amber, very sour wheat beer with an addition of salt, brewed in Leipzig. - Hefeweizen (yeast wheat) is an unfiltered wheat beer. - Kristallweizen is similar to Hefeweizen but without yeast. The fermentation is started using sparkling wine. - Kottbusser is a heirloom style originating in the city of Cottbus, typically containing oats, honey, and molasses in addition to wheat and barley malts.
Pale beers. Altbier is a top-fermented, lagered beer, brewed only in Düsseldorf and in the Lower Rhein region. Its origins lie in Westfalen; there are still a few Altbier breweries there. Tastes range from mildly bitter and hoppy to bitter. About 10 breweries in the Düsseldorf region brew Altbier. - Export is a pale lager brewed around Dortmund that is fuller, maltier less hoppy than Pilsner. Germany’s most popular style in the 1950s and 1960s, it’s now becoming increasingly rare. - Helles is a malty pale lager from Bavaria. - Kölsch is a pale, light-bodied, top-fermented, beer which, when brewed in Germany, can only legally be brewed in the Cologne region. - Maibock is a pale, strong specialty lager brewed in spring. - Märzen is a medium body, malty lagers that come in pale, amber and dark varieties. It’s the type traditionally served at the Munich Oktoberfest. - Pilsener is a pale lager with a light body and a more prominent hop character. By far the most popular style, with around 2/3 of the German market. - Spezial is a pale, full, bitter-sweet and delicately hopped lager.
Dark beers. Bock is a heavy-bodied, bitter-sweet lager darkened by high-colored malts. - Doppelbock is a very strong, full-bodied lager darkened by high-colored malts. - Dunkles is a dark lager which comes in 2 varieties: the sweetish, malty Munich style and the drier, hoppy Franconian style. - Schwarzbier is a bottom-fermented, dark lager, full, roasty, chocolatey flavor.
Unfiltered beer. Kellerbiere (cellar beers) are unfiltered lagers which are conditioned in a similar manner to cask ales. Strength and color will vary, though in Franconia where these cask conditioned lagers are still popular, the strength will tend to be 5% abv or higher, the color is a deep amber. - Zwickelbier was originally a sample amount of beer taken by a brewery boss from the barrel with a special pipe called a “Zwickelhahn”. They’re unfiltered lagers like Kellerbier, though with a slightly different conditioning process which gives them more carbonation. Zwickelbiere tend to be younger, lower in alcohol and less hoppy than Kellerbiere. A very similar beer is Zoiglbier, which in the Upper Palatinate’s brewing practice is advertised with a “Zoiglstern”, a 6-pointed blue-and-white symbol made from wooden slats.
I hope Winston is aware that you can put peanut butter and banana together in a sandwich
I don’t know what you’ve started Anon, but someone needs to stop me.
You sat quietly at the kitchen table, a bead of sweat streaming down your face. You could feel his eyes staring intently at you as you spread the creamy peanut butter over the perfectly square, pale piece of wheat flour bread. You could hear him muttering to himself, something of how it’s impossible. From the corner of your eye you could see his fingers twitching as he watched without blinking. You moved onto the next piece of bread, spreading an even amount on that slice too, however, you were interrupted when he coughed and pushed his spectacles back onto the bridge of his nose silently asking for your attention. “Ar-are you sure this…is going to work?” You nodded your head in certainty to his soft, yet, deep voice. You noticed him nervously licking his large gorilla lips and hoped to God you weren’t wrong about this.You continued spreading the last bit of butter of the peanut on to the slice and gulped a bit when you glazed over the yellow, ripe banana. It was time.
Your shaky hands reached for the yellow boat-like figure and anxiously began peeling away its protective barrier. He watched with anticipation, you noted as you laid the naked banana down bare on the plastic plate. You reached steadily for the plastic knife, and as you angled it to precisely cut a thick slice, you could hear Winston’s breath hitch at the sight of contact between the banana and plastic edge. You quickly sliced and diced your way through the slender fruit to hurry the process, after all, this waiting was clearly making him anxious. With each piece, you gently placed its curvaceous edges side by side on top of the peanutty butter and with a few minutes to spare you finished your master piece by placing the other slice of bread on top of the banana-piled piece. One look at Winston and you could see the desire flooding into his large, blown pupils. You reached for the plastic knife once more and cut the sandwich at a diagonal angle and when you held up the triangular snack in your left hand, Winston looked slightly light headed.
You placed your other hand over his larger, hairier one and shushed him sweetly. “Take it Winston, own it.” Winston nodded silently and took the sandwich into his own hand and brought it to his nose. An intoxicating smell overwhelmed his senses and his entire body went numb to the delicacy that sat so neatly in his overly large hands. You watched him quietly and keenly as he brought the bread barely to the tip of his bottom lip, but you almost missed it due to his impeccable speed, the moment that would change your life forever.
It’s been nine days. It’s been two hundred and sixteen hours. It’s been twelve thousand nine hundred and sixty minutes.
And Winston still cannot be stopped on his rampage for the banana, peanut butter sandwich.
Muse name: Urian Nihalias Favorite nickname: does Your Perfection count? Favorite color: sage greens, pale wheat-gold, silver. Favorite season: full summer. Favorite weather: those perfect Minrathous summer days when the sky is cloudless and as hard and blue as lapis, and the wind off the ocean smells of clean salt Favorite—hot or cold: hot, always hot, let him curl in a sunbeam and lounge like the large dangerous feline he is. Favorite holiday: the Feastday of Hessarian. Favorite food: flatbreads with soft cheeses and olives. Favorite flavor: salty, rich, “umami.” Favorite drink: water, herbal tea, plain fruit juice, wine liqueur for a special indulgence. Favorite scent: ocean air, freshly laundered clothing, clean skin. Favorite sound: the sound of the Chant of Light being sung in the Argent Spire (which I headcanon as a plainsong chant which sounds similar to Gregorian, tbh, at least in Tevinter tradition) Favorite book: there’s this one novel called Hessarian’s Spear…... Favorite movie: um… probably he’d enjoy classic musicals of the sort starring Frank Sinatra and Bing Crosby? Favorite tv show: he probably doesn’t watch TV… or like, historical documentaries or nature shows Favorite school subject or area of study: fade-related studies, theology, Tevinter history, botany. Favorite aspect of their job: the bitchin’ clothes? Favorite fictional character:Andraste. ok, so she’s probably not fictional but… actually Hessarian, tbh, who’s also not fictional, but likely has a lot of legend built up around him Favorite person: his wife, Radonis, his Left Hand Selenius. Favorite trait in others: rationality, cleverness, insightfulness, pragmatism (for people he’d actually quite LIKE); naivete, earnestness, True Faith, codependent tendencies (for people he’d like to USE) Favorite place: his hothouse, the baths, his own personal chambers. Favorite thing to talk about: politics, faith, history. Favorite thing about themselves: his ability to simultaneously feel things very deeply and passionately and also to not allow those emotions to make his decisions for him – what is personal is not always important. Favorite sexual position: pretty ‘vanilla,’ mostly missionary and things which don’t require a lot of extra discussion and/or flexibility. Favorite daily chore: he…… doesn’t do chores…. writing sermons? does that count? Favorite style of clothing: layered robes with soft linen underneath layers of embroidered silk and fine soft leather and silverite – fancy mage armor, he’s Tevinter, what do you want. Favorite activity: spending time in his hothouse cultivating his orchids, quiet evenings at home with a book or a single companion, writing. Favorite superpower: dreamwalking, baby. Favorite thing about humanity in general: how easy they are to manipulate. Favorite thing about being in love: not so much the challenge, because that’s not the right word, as the sense of being matched. finally, entirely, equally matched… he’s found the one other person who can – not complete him, because he is whole and entire unto himself – but complement him, the balance on the scale, a true partner in every sense Favorite thing about death: time for some effing rest and quiet, finally?
Stardew Valley Crops / Artisan Goods Profit Cheat Sheet
I spent a few hours putting together this spreadsheet, because I was curious which crops in Stardew Valley are the most/least profitable to grow.
Also, I was curious whether certain crops (specifically some of the fruits) were more profitable to process using the keg or the preserves jar, and which crops were the most worthwhile to process using that keg / preserves jar in terms of cost/day and the markup percentage compared to just selling the crops directly once they’re harvested.
Here are the results in spreadsheet format. (Side note: this only accounts for base values. Therefore, gold-star and silver-star crops are not factored in, and the bonuses from the Tiller/Artisan/Agriculturalist professions are not included.)
For day 6 of Klaroweek, Klaus as a king and Caroline as the lady engaged to his rival please ?
I know you asked for the AU day, but pretty much I’ve been writing an AU week. Also, I’m just going to apologize for the dragons. Sort of apologize for the dragons. lynyrdwrites here you go.
Ambassador Caroline Forbes was fifteen feet from her carriage when the world rumbled. Her carriage shook on its wheels, and she hesitated. Glancing about the wide courtyard, she nearly stumbled at what had been the open gate.
There was a dragon blocking her exit.
She stared at it, the rich ebony scales gleaming in the early morning light. The dragon turned its head and one giant, golden eye larger than her body watched her from a narrow pupil. The scent of ash and heat filled the air as the dragon yawned. Large, gleaming teeth the color of bone were on full display.
The courtyard was frozen.
Beyond that serpentine head was a body that could reach sixty feet, depending on age. Impressive. Beautiful. Dangerous.
“Kol likes to show off.”
The low, accented voice cut into the silence and it was only years of diplomatic training that kept her shoulders from tightening. Kept her from bolting for the carriage that clearly wouldn’t be leaving regardless.
“He’s beautiful,” Caroline said without turning her head. “Is there a particular reason he’s blocking my departure?”
Nooner is a ‘Session IPA’ brewed with high drinkability in mind. This belongs to a limited-release Torpedo mix pack containing three fusion IPA’s. Aromas resemble black tea with strong emphasis on vegetal, herbal hops, highlighted by a sour touch of grapefruit.
The palate begins with subdued pale malts in a perfectly balanced ratio of bitter and sweet. Grassy hops accumulate toward the middle, falling into a gentle crescendo of sour citrus flavored like grapefruit with orange rind. The finish departs with malts like toasted bread, followed by a pinch of earth and spice (imparted by Munich and chocolate malts). The mouthfeel is smooth and generally very mellow. Its moderate body rises and falls in rapid attenuation, just as the recipe was intended. Alcohol practically fails to register.
This is my least favorite of the three novelties, probably because it has the least to say. It tastes very much like all the other Sierra Nevada IPA’s, due to the overlapping use of their proprietary hop blend. I’m sure you’ve all noticed by now, the dominant note is always pine (likely imparted by the terpenoid called beta-caryophyllene). Hop flavor is pleasant, and drinkability is high due to low IBU and ABV. If you’re an IPA fan, I think this mix-pack is worth checking out. It’s not out of this world, but I still recommend it.
Known Hops: Sterling, Centennial, Chinook
Known Malts: Two-row Pale, Wheat, Munich, Chocolate
Snow Wit is a “White IPA” brewed with an addition of Belgian yeast, spiced with coriander and lemon peel. This belongs to a mix-pack called “4-Way,” which contains three fusion IPA’s in addition to Torpedo. Aromas predominantly focus on the sour, citric end of the hop scale with notes reminiscent of lemon. Malts come across like yeasty sourdough and saltine crackers. Grass, flowers, and herbs rest below. Yeast adds hints of banana with a trace of coriander.
The palate begins dry and sour with a crisp, biscuit-flavored malt, quickly consumed by a white sugar sweetness (crystal malt). Suddenly, citrus approaches like bitter orange rind, followed by an highlight of lemon on the upper register. Suggestions of star fruit fill the middle. Herbal hops gently wind down with flavors of earth and grass, carrying soft bitterness with a discrete 40 IBU’s (international bitterness units). The mouthfeel is smooth, crisp, and semi-dry over a medium-light body.
This is a relatively new fusion style akin to the Belgian IPA. Obviously, a White IPA has a greater abundance of hops, and less emphasis on yeast. The balance is out of whack, where sourness takes the lead, followed by sweetness, and bitterness shuffles in last. This was probably the most interesting selection in the mix pack, in part due to the yeast. To be honest, if this were sold individually, it’s highly unlikely I would buy it. If you’re an IPA fan, this mix-pack is still worth checking out. I recommend it.
Known Hops: Summit, “experimental dwarf hops”
Known Malts: Two-row Pale, Wheat, Unmalted Wheat, Acidulated
Hop In The Dark is a seasonal Black IPA (Cascadian Black Ale) available May through June. Aromas appear rather dull, but hops stand at the foreground with bright hints of citrus (orange) and pine. Malts lie below as roasted barley give notes of burnt toast, cocoa, and coffee.
The palate opens in a gentle malt roast initiated by baker’s chocolate. Hops steadily rise with a tart edge of grapefruit. Sweet malts slightly take the lead in flavors of caramel and malted milk balls. Bitterness jumps into the back in an herbal character driven by pine. Escalating toward a bitter climax, grapefruit zest becomes the focal point. Final suggestions of coffee surface on the back-end as malts unfold grainy details of oatmeal. Hop oils leave behind a thin coating which lingers as a prolonged aftertaste. The mouthfeel is very smooth and stout-like, then slightly shifts gears as hop oils accumulate for a somewhat dry conclusion that closes clean and crisp. Drinkability is very good, aided by a modest ranking 6.8% ABV.
Overall, this isn’t as aggressive on the hop load as other Black IPA’s in my memory. It comes across more like a hoppy porter than anything. I find the bitterness to be perfectly aligned with the degree of malt roast, resulting in a complementary flavor combination where each side fights for control. As in all Deschutes brews, this is very balanced in terms of malt and hop weight. In the end, it probably ends up more on the hoppy end of the spectrum. I have always appreciated this style, but having anticipated something bigger and better, I guess I was a bit disappointed with Hop in the Dark. I think this is a good, palatable example of this niche style, so I recommend it to those of you who share a divided love for both Stouts and IPA’s. I’m not overtly impressed here, but it’s at least worth one go.
Known Malts: Pale, Crystal, Chocolate, Chocolate Wheat, Black Barley, Flaked Oats, Midnight Wheat
Known Hops: Northern Brewer, Nugget, Centennial, Amarillo, Cascade, Citra