This is gonna hurt, isn't it?

1. Tell you why I friended you.
2. Associate you with something - fandom, a song, a colour, a photo, etc.
3. Tell you something I like about you.
4. Tell you a memory I have of you.
5. Ask something I've always wanted to know about you.
6. Tell you my favorite user pic of yours.
7. In return, you must post this in your LJ.

Comment, and I will comment back with the name of the fictional character (picture if youre lucky) that most reminds me of you. Then post the same in your journal and join in the fun!

This is gonna hurt, isn't it?

1. Tell you why I friended you.
2. Associate you with something - fandom, a song, a colour, a photo, etc.
3. Tell you something I like about you.
4. Tell you a memory I have of you.
5. Ask something I've always wanted to know about you.
6. Tell you my favorite user pic of yours.
7. In return, you must post this in your LJ.

Comment, and I will comment back with the name of the fictional character (picture if youre lucky) that most reminds me of you. Then post the same in your journal and join in the fun!

now you'll be there to stop me from brushing my teeth with whiskey before I go to work with children

So ever since I started researching the Roman culture for the AWFW story and came across a page of Roman Recipes, I've been dying to try something.

The problem is, when I cook, hazmat teams get called out, fire alarms are activated, and PEOPLE DIE.

However, these are are recipes from ancient Rome. They didn't eat anythign fancy (well, the occasional dormouse), and they didn't use many special cooking techniques (lots of "leave it out in the sun"), so I figure how can I go wrong? The answer is "new and exciting ways" but we'll wait to see what happens....

The recipe is fairly straight forward:

600g strong white flour
125ml warm water
1½ tsp dried yeast
1 tsp sugar
60ml olive oil
75ml warm milk
½ tsp sea salt


The only missing ingredient? My camera...can't find the darned thing. Sidekick 3 to the rescue! (To make up for the lack of resolution, I've put the water in a Powerpuff Girls' cup).

Put the sugar, water and yeast in a cup and let it sit for 15 minutes. I don't cook hardly anything ever due to the aforementioned Death of Mrs. Ellis' Third Grade Class, so I've never actually SEEN yeast in action. Let's watch! It's SCIENCE!


No, those spots aren't bugs. They're PROTIEN.

In the meantime, mix everything else in a bowl...

...as seen here and let it sit for an hour.

After an hour, it goes in a well greased cooking pan (greased with olive oil no less!) and into the oven it goes at 250 degrees for 40 minutes. Alas, I didn't get a picture of the dough, but let me tell you...I'm not too optimistic. The recipe says the sough should be "supple." I don't even understand the word much less what the dough represents. It was a greasy sloppy mess, not a dough.

But when I pored it, it poured JUST like cake batter...and after it's hour...it rose!

So how did it come out? We'll find out in 15 minutes! Will I survive? Will it crawl out of the oven on it's own? WILL THE UNIVERSE COLLAPSE UNDER THE FACT THAT IT MAY COME OUT CORRECTLY?

...stay tuned...

now you'll be there to stop me from brushing my teeth with whiskey before I go to work with children

So ever since I started researching the Roman culture for the AWFW story and came across a page of Roman Recipes, I've been dying to try something.

The problem is, when I cook, hazmat teams get called out, fire alarms are activated, and PEOPLE DIE.

However, these are are recipes from ancient Rome. They didn't eat anythign fancy (well, the occasional dormouse), and they didn't use many special cooking techniques (lots of "leave it out in the sun"), so I figure how can I go wrong? The answer is "new and exciting ways" but we'll wait to see what happens....

The recipe is fairly straight forward:

600g strong white flour
125ml warm water
1½ tsp dried yeast
1 tsp sugar
60ml olive oil
75ml warm milk
½ tsp sea salt


The only missing ingredient? My camera...can't find the darned thing. Sidekick 3 to the rescue! (To make up for the lack of resolution, I've put the water in a Powerpuff Girls' cup).

Put the sugar, water and yeast in a cup and let it sit for 15 minutes. I don't cook hardly anything ever due to the aforementioned Death of Mrs. Ellis' Third Grade Class, so I've never actually SEEN yeast in action. Let's watch! It's SCIENCE!


No, those spots aren't bugs. They're PROTIEN.

In the meantime, mix everything else in a bowl...

...as seen here and let it sit for an hour.

After an hour, it goes in a well greased cooking pan (greased with olive oil no less!) and into the oven it goes at 250 degrees for 40 minutes. Alas, I didn't get a picture of the dough, but let me tell you...I'm not too optimistic. The recipe says the sough should be "supple." I don't even understand the word much less what the dough represents. It was a greasy sloppy mess, not a dough.

But when I pored it, it poured JUST like cake batter...and after it's hour...it rose!

So how did it come out? We'll find out in 15 minutes! Will I survive? Will it crawl out of the oven on it's own? WILL THE UNIVERSE COLLAPSE UNDER THE FACT THAT IT MAY COME OUT CORRECTLY?

...stay tuned...

I'm cramping like Kathy Rigby.

Look like bread.


Smell like bread.


Must be bread!

And it sure is - Hapalos Artos bread, fresh from the oven. It's a very very very very mild, slightly sweetish with a slight hint of olive oil, and has the texture of a very light and airy cornbread. A "crispy" crust, and crumbly insides. It's also INCREDIBLY filling. I can see how they made an entire breakfast out of just a few slices of this. I just had two slices and that is enough for me.

Haplos Artos


Here's the recipe, blatanty copied and pasted from this book, which I got a few days ago.

We'll try something a bit less "mild" next time. But man, this was NICE.

I'm cramping like Kathy Rigby.

Look like bread.


Smell like bread.


Must be bread!

And it sure is - Hapalos Artos bread, fresh from the oven. It's a very very very very mild, slightly sweetish with a slight hint of olive oil, and has the texture of a very light and airy cornbread. A "crispy" crust, and crumbly insides. It's also INCREDIBLY filling. I can see how they made an entire breakfast out of just a few slices of this. I just had two slices and that is enough for me.

Haplos Artos


Here's the recipe, blatanty copied and pasted from this book, which I got a few days ago.

We'll try something a bit less "mild" next time. But man, this was NICE.