Timestamp: 35th of Fall
Location: The Sanctuary Commons
Time: The Twentieth Bell Feast
Status: Open
It was a simple pleasure, for sure, after a hard days work. Kavala had been constructing the boarders barn, carefully building up layers of stone and patterning it like she had everything in The Sanctuary, to be both beautiful and functional in a sort of quiet elegance that spoke of taste rather than garish opulence. Lars Varkas had taught her well. If you were going to create things with magic, create beautiful things because you had a choice and the world was better with beauty in it rather than ugliness. Kavala took her magical philosophy and applied it to food as well. If something was worth cooking, it was worth cooking well.
And so she was barefoot with her hair braided in a loose braid working in the new kitchen which overlooked the Sanctuary commons deep Within. She wore a scarf dress, one of her favorites, that came down to her knees in a ragged hem that was the color of new spring leaves laced with deep purples and blues in a paisley design. Her braid was tied off with a scarf made from the same fabric that wrapped up and around her head to keep her hair out of her eyes as it escaped her braid.
Sometimes Kavala had help with the cooking, and sometimes she didn't even have to cook. IT was on her list to do - hire a cook - but it wasn't something she'd gotten around to doing yet. So until then it was whomever had the energy did it. And if no one volunteered no one ate. But today Kavala showed up around the nineteenth bell and since no one had gotten there before her, she'd started to cook. There was ground beef in the larder as well as a part of a pig hanging, so she carved off bacon to go with the ground beef and gathered onions, garlic and took them all to the stove. She fed it wood until it fired up and then cut onions and smashed garlic until they were of a manageable size and began caramelizing them in a huge skillet with butter she'd made with her own hands. Normally Kavala's cooking was simple food - a vegitable, some meat, perhaps bread. Today though, she wanted to create something else, something slightly off the normal though not to far as to be something no one wanted to eat.
So she set the meat aside, waiting for the onions and garlic to cook, and got out the fixings for biscuit dough. She'd need to make the biscuit dough, but she wasn't going to leave it as cooks always did - as biscuits. She'd use it for the wrappings for what she had planned. The recipe was simple, though she tripled it because of the number of people that might be eating. The Konti gathered the ingredients and reviewed the recipe.
Kavala paused to stir the onions, letting them slowly sweat then caramelize, before she turned back to the biscuit dough. She combined the flour, baking powder, baking soda and salt in a large bowl, then cut in butter until mixture resembles coarse crumbs. Then she stirred in enough buttermilk just to moisten dough. The Konti then turned it onto a lightly floured stone surface on her kitchen counter and began to knead it. Once she had it elastic enough, Kavala rolled it to a inch thickness and then cut the dough into rounds that were four inches in diameter which she dipped in flour to keep the cutter from sticking. She then brush with rounds with more milk and left them sit a while so she could focus on the mixture.
The onions had caramelized so she added both the bacon and ground meat to the skillet and stirred it gently. Then she got out a block of cheese and began to cut it into cubes that were more or less bite sized. She kept watch over the meat and when it was done she drained it into the lard pan and added in the cubes of cheese. Then, to each flat dough circle she added two heaping scoops of the mixture and then folded the dough over sealing the 'pockets' carefully. She brushed them with milk and butter, then finally put them in the hot oven for twenty chimes and got started making a salad.
She was just making the salad when people started trickling in.
Location: The Sanctuary Commons
Time: The Twentieth Bell Feast
Status: Open
It was a simple pleasure, for sure, after a hard days work. Kavala had been constructing the boarders barn, carefully building up layers of stone and patterning it like she had everything in The Sanctuary, to be both beautiful and functional in a sort of quiet elegance that spoke of taste rather than garish opulence. Lars Varkas had taught her well. If you were going to create things with magic, create beautiful things because you had a choice and the world was better with beauty in it rather than ugliness. Kavala took her magical philosophy and applied it to food as well. If something was worth cooking, it was worth cooking well.
And so she was barefoot with her hair braided in a loose braid working in the new kitchen which overlooked the Sanctuary commons deep Within. She wore a scarf dress, one of her favorites, that came down to her knees in a ragged hem that was the color of new spring leaves laced with deep purples and blues in a paisley design. Her braid was tied off with a scarf made from the same fabric that wrapped up and around her head to keep her hair out of her eyes as it escaped her braid.
Sometimes Kavala had help with the cooking, and sometimes she didn't even have to cook. IT was on her list to do - hire a cook - but it wasn't something she'd gotten around to doing yet. So until then it was whomever had the energy did it. And if no one volunteered no one ate. But today Kavala showed up around the nineteenth bell and since no one had gotten there before her, she'd started to cook. There was ground beef in the larder as well as a part of a pig hanging, so she carved off bacon to go with the ground beef and gathered onions, garlic and took them all to the stove. She fed it wood until it fired up and then cut onions and smashed garlic until they were of a manageable size and began caramelizing them in a huge skillet with butter she'd made with her own hands. Normally Kavala's cooking was simple food - a vegitable, some meat, perhaps bread. Today though, she wanted to create something else, something slightly off the normal though not to far as to be something no one wanted to eat.
So she set the meat aside, waiting for the onions and garlic to cook, and got out the fixings for biscuit dough. She'd need to make the biscuit dough, but she wasn't going to leave it as cooks always did - as biscuits. She'd use it for the wrappings for what she had planned. The recipe was simple, though she tripled it because of the number of people that might be eating. The Konti gathered the ingredients and reviewed the recipe.
2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
3/4 to 1 cup buttermilk
Kavala paused to stir the onions, letting them slowly sweat then caramelize, before she turned back to the biscuit dough. She combined the flour, baking powder, baking soda and salt in a large bowl, then cut in butter until mixture resembles coarse crumbs. Then she stirred in enough buttermilk just to moisten dough. The Konti then turned it onto a lightly floured stone surface on her kitchen counter and began to knead it. Once she had it elastic enough, Kavala rolled it to a inch thickness and then cut the dough into rounds that were four inches in diameter which she dipped in flour to keep the cutter from sticking. She then brush with rounds with more milk and left them sit a while so she could focus on the mixture.
The onions had caramelized so she added both the bacon and ground meat to the skillet and stirred it gently. Then she got out a block of cheese and began to cut it into cubes that were more or less bite sized. She kept watch over the meat and when it was done she drained it into the lard pan and added in the cubes of cheese. Then, to each flat dough circle she added two heaping scoops of the mixture and then folded the dough over sealing the 'pockets' carefully. She brushed them with milk and butter, then finally put them in the hot oven for twenty chimes and got started making a salad.
She was just making the salad when people started trickling in.