whats your favorite Halloween recipe?

I don’t have one. I don’t like picking favorites. They require me to like one thing more than another, and I cannot do that. It’s very difficult, because I always try to appreciate everything.

I do, however, make a mean meat stuffed pumpkin dish.

Can you describe how it feels to be alone? I’m not sure what I’m feeling, and I’ve been trying to put my finger on it. (If it’s a subject that you don’t want to remember then I’m very sorry.)

I don’t know if I can. It has everything to do with being the only one like you. Humans have camaraderie, and can always search the web for people who might see what they see and know what they know, but I don’t have that. While humans may always partially understand, while I can write and try to make it make sense, it is not always clear. 

I fail. Always. And that constant failure is something I have to accept and try to maneuver around. It is a continuous battle to try and make it ever more clear and precise. 

There is always a burden upon me to undo my own isolation.

I don’t really have a word for hat kind of loneliness.

I’m not one of you. I can touch parts of you, meet at points of solidarity, but there’s never total consensus. And so it’s always a trial, a never-ending stress.

In the past, I was always blamed for being different. Anything awful that occurred – blamed upon me. Stories told about me, mine, my species. It never ends.

And now that humans have fiction around every corner, it’s just ridiculous, constant inanity.

And then, there’s the silly things, those interactions influenced by fiction. I mention one time that someone is pretty and should participate in a contest, and they label me a cannibal and make sigils against me. They won’t work, because firstly, magic isn’t the thing they think it is, and secondly, I am not a cannibal. I am me. So it is all ridiculous. My life, me, reduced to your impressions and your lack of comprehension. Everything I am in terms of you. Everything I am in words you choose.

You want to know what it’s like o be alone? Read the post I put up called “I’d like to make a small point, or perhaps a large one”. I cannot honestly recall the tags I used with it, but it is in this blog, and it sums up my feelings on the situation in which I find myself. I am always at your mercy. I can either overcome you, or I can submit, but either way, you’re the thing that must be overcome.

And because I appreciate you, the burden is on me to be the better person.

I have no artistic hopes for my work, but I do make an effort to present myself in a way that makes it clear what my loneliness feels like. It’s why I began the short story cycle “Simon’s Snacks”, but I find that there is always a limit.

I’m not like you. I know I say that often, and often my difference is obscured by the fact that I know how to mimic you, but honestly, half the time when you talk, my mind does the 

And I’m lost. I don’t see it as you do. Those of you who come to me know I don’t, because when I give my perspective, the comment is usually, “I’ve never thought of it that way”. 

Words. They’re all I have. I am terrible at them. My one attempt is a failure, but I still try.

So what is loneliness? It is hope in the face of constant failure. It is a bridge never crossed. A map never traveled, a fundamental gap that cannot be bridged.

That’s the only way I can explain it. Like standing at a bridge on one side. you can see the other person across the divide, and maybe, if you’re lucky, they can see you too. But most times, there’s a fog, and while you can see them, they never see you. They shout, and you answer, and it’s all just words.

*shrugs*

That’s all I have. Words.

Do you have a particular food that you used to be very fond of that is not often found any longer? I was just poking through my binder of Tudor period recipes and found a one for custard tarts using bone marrow, and it got me to wondering.

vidapuppen:

simonalkenmayer:

vidapuppen:

systlin:

gabriel-wolfe-wordsmith:

simonalkenmayer:

Ohhh…the Lombardy Custard! I do miss seeing that around. I’d have to say the most common one I’ve not seen in a while is a true sack wine posset. Real mince pies are delicious. Been a while since I had an old weak beer.Terrapin stew, jellied eels.

I think by far and away, I miss the flavors of spices and combinations used. It was exceedingly common to see meat and fruit together in dishes, but this doesn’t appear to be common anymore except in non-western traditions, which is probably why these days I like Southeast Asian, Chinese, and Indian, Greek, and so forth.

Idiots go on and on at me about pineapple on pizza. Forgetting that tomato is a fruit. Fruit and meat balance well together. Always have. I’m of the old way. I cannot help it.

I quite enjoy having meat alongside fruit.

Same TBH. 

You still see remnants of the tradition, often with pork, which is commonly served with fruit glazes. 

Personally, I like chicken stewed with apples and spices too, and plums pair beautifully with beef. 

I have an amazing recipe for blackened chicken with a cherry maple sauce/glaze

Post it? Or submit it to my blog

here’s my blackening seasoning recipe:
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
¼ to ½ teaspoon ground cayenne pepper
2 teaspoons black pepper
½ teaspoon dried leaf thyme
½ teaspoon dried leaf oregano

Mix together put on everything.

Cherry glaze:

  • 2 cups real maple syrup
  • 3 tablespoons soy sauce (light if available)
  • 1cup water
  • 1cup dried tart cherry, chopped
  • 1lemon, fresh
  • 1cup white sugar
  1. Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.
  2. Squeeze juice from half lemon in mixture and stir well.
  3. Once mixture is heated, begin adding ¼ cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.
  4. Reduce to desired thickness,

So, coat your chicken in your blackening seasoning, then cook it however you like, baked, grilled, etc. Serve with glaze and rice pilaf

@systlin

You are a lovely human being.

So, humans hunt and eat animals, you hunt and eat humans. Is there something out there that could hunt and eat you?

Haven’t met it. Except that I don’t tangle with larger animals. They’re more than capable of seriously hurting me. Bears, moose, bison, horses, large cats, and so forth. They’re very big and very strong. I don’t know if they can kill me, but I’m not interested in finding out.

I have been nearly harmed by a bear, hired by a deer, and I’m not able to go to zoos. Camels hate me. Horses hate me but will obey. It’s complicated.

Do you have a particular food that you used to be very fond of that is not often found any longer? I was just poking through my binder of Tudor period recipes and found a one for custard tarts using bone marrow, and it got me to wondering.

vidapuppen:

systlin:

gabriel-wolfe-wordsmith:

simonalkenmayer:

Ohhh…the Lombardy Custard! I do miss seeing that around. I’d have to say the most common one I’ve not seen in a while is a true sack wine posset. Real mince pies are delicious. Been a while since I had an old weak beer.Terrapin stew, jellied eels.

I think by far and away, I miss the flavors of spices and combinations used. It was exceedingly common to see meat and fruit together in dishes, but this doesn’t appear to be common anymore except in non-western traditions, which is probably why these days I like Southeast Asian, Chinese, and Indian, Greek, and so forth.

Idiots go on and on at me about pineapple on pizza. Forgetting that tomato is a fruit. Fruit and meat balance well together. Always have. I’m of the old way. I cannot help it.

I quite enjoy having meat alongside fruit.

Same TBH. 

You still see remnants of the tradition, often with pork, which is commonly served with fruit glazes. 

Personally, I like chicken stewed with apples and spices too, and plums pair beautifully with beef. 

I have an amazing recipe for blackened chicken with a cherry maple sauce/glaze

Post it? Or submit it to my blog

Blog at WordPress.com.

Up ↑