Karla- Burning Sage and Topsoil
Anri- Roasted Apples and Clove
Patches- Burnt Paper and Something Sickly Sweet
Orbeck- Old Books and Rosemary
Sirris- River Stones and Winter Skies
Leonhard- Sun Warmed Leather and Peppermint
Horace- Dried Strawberries and Honey
Cornyx- Candle Wicks and Toasted Coconut
Irina- Toasted Sesame and Lemon Zest
Eygon- Cinnamon and Spiced Rum
Yuria- Rain and Basil
Yoel- Campfire and Sea Breeze
Shrine Handmaid- Dried Figs and Red Wine
Ludleth- Baked Bread and Toasted Chestnut
Hawkwood- Hay/Straw and Brass
Greirat- Lavender and Apricots
Fire Keeper- Pine Trees and Cumin
Andre- Cedar and Grains of Paradise
Ashen One- Old Coins and Smoked Paprika
Man this is good ahaha, everyone sounds like they smell pretty nice. I was expecting way more dirt, metal, blood and beer but this WAY more preferable
Now, I’m wondering what everyone in Ariandel would smell like ahaha, and who would be the stinkiest
feast is going on for hours now. One day before they ruin my life. One day
before I’m attached to someone I have never met. But I have no choice. I’m
sitting behind a grand oak table, filled with fresh bread, red wine, roasted
chicken with the best smell ever, mashed potatoes, too much to name. I’m
staring blankly in a distance. Eyes unfocused.
Everyone is watching me, happily
babbling with one another, laughing and dancing. Loud music is playing and
everyone seems to be happy. But one question boils in my mind for the past
weeks. What is his name? Do I know him?
Calçot is a type of scallion or green onion known as calçot in the Catalan language from Girona, Catalonia. The calçot from Valls (Tarragona, Catalonia) is a registered EU Protected Geographical Indication.
Calçots are milder and less bulbous than onions and have a length of between 15 and 25 cm (white part) and a diameter of 1.7 to 2.5 cm at the root. Planted in trenches, like an onion, as a single bulb, and successively increasing the depth of the soil around the stems throughout autumn and winter, they sprout into 4-10 shoots, roughly the shape of small leeks.
Calçotada is an annual event in Tarragona, Catalonia celebrating the harvest of Calçots. They are grilled over a hot fire, wrapped up in newspaper, served on terra cotta tiles and eaten after peeling with bare hands by dipping them one by one in romesco sauce, accompanied by red wine and bread. Then follows a course of roasted lamb and sausage and white beans. For dessert, oranges and white cava are served.
The origin of the variety is disputed, but one of the most commonly accepted versions [unsubstantiated] of its history is that they were developed by Xat de Benaiges, a peasant farmer from Valls around the turn of the 20th century. He is said to have been the first to have planted the sprouts of garden onions, covering them with earth so a longer portion of the stems remained white and edible. That action is known in Catalan as calçar, (a Catalan agricultural term which means to cover the trunk of a plant or vegetable with soil. As the plant grows, soil is continuously added, i.e., “calçar”), hence the name calçot.
he most traditional way of eating calçots is at a calçotada (plural: calçotades), an annual gastronomical celebration held between November and April, where barbecued calçots are consumed in massive quantities.
Calçots are grilled until charred, wrapped in newspaper to steam, then consumed by peeling off the charred skin and dipping the white portion in salvitxada or romesco sauce. The green tops are discarded. The calçots are accompanied by red wine or cava sparkling wine. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots