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People love to play TTRPGs... and eat! Weavers love to show off their cooking skills, and share recipes on the Discord, so this seemed like a good idea to consolidate it into one spot!

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  1. What's new in this game
  2. Is that how you talk about your kids? I loved it lol
  3. Elder Spawn basically does these every evening so she can have a filling low-effort breakfast before school. It really works!
  4. Yeah, I can definitely see some modifications to make it do different things. I've liked the concept of overnight oats for years - this is the first time I actually liked how they came out.
  5. Yum. We use Scottish oats to similar effect. I also like adding dried cherries to mine...
  6. Ingredients 1/2 cup rolled oats 1/2 tbsp chia seeds 1 tbsp brown sugar 3/4 cup unsweetened vanilla coconut milk (other milks substituted as desired) 1 tbsp maple syrup 2 tbsp chopped pecans a dash of vanilla   Prep In a mason jar, mix the above ingredients Stir Let sit overnight   Consume! Eat cold, or heat up in a microwave. Probably use a spoon.  
  7. Thanks! My teenage son actually likes them, which I took to be a good sign 😀
  8. This sounds AMAZING, I'll try it as soon as I get some tomatoes and some tuna!
  9. We had a lot of tomatoes from our garden this year. Fresh tomatoes are absolutely the best, but we were running out of things to do with them. That's when I had the inspiration for these, which could be a side dish or a light main.   Tuna-Stuffed Tomatoes (serves 4) 4 ripe round tomatoes, such as beefsteak, Early Girl, etc. 1 6-oz. can tuna packed in olive oil (substitute packed in water if you must) 1 tbsp breadcrumbs or fine croutons 1/2 tsp dried herbs, or ~2 tsp fresh, chopped fine 1 tsp whole grain mustard 1 tsp Dijon mustard salt and pepper to taste Preheat the oven to 450F. Drain the tuna. In a medium bowl, flake the tuna. Mix with breadcrumbs, mustard, and herbs; set aside. Prepare a rimmed baking sheet lined with aluminum foil. Remove the cores from each tomato; then, using a melon baller, small disher, or serrated spoon (or whatever tool you think best if you don't have any of these), carefully remove the insides of each tomato and add to the filling mixture. Set the hollowed-out tomatoes on the baking sheet; if they insist on rolling over, you can slice off a very thin bit of the bottom to make a flat surface. Stir filling to thoroughly incorporate the tomato meat. Spoon 1/4 of the filling into each tomato (some may protrude over the top). Place the baking sheet in the oven and bake until the tomatoes skins have blistered and the tops of the filling are lightly browned. Remove from oven; serve warm.
  10. Ingredients  One tablespoon olive oil 1/2 package (4 pieces) boneless skinless chicken thighs (cubed, .5 inch cubes) OR equivalent amount of tofu Adobo seasoning Black pepper Half box Golden Curry Medium Hot (or mild or hot as desired) One yellow onion (diced) One spoon of minced garlic (from a jar is fine) One spoon of ginger paste One tub of mushrooms (broken up) One package of sugar snap peas 2.75 cups of water 1.25 cups of Jasmine Rice   Cooking the Chicken In a large pan, or a wok if you have one, put the oil in and heat on a medium heat. Cube your chicken or tofu in about half inch cubes. Toss them in, add a liberal amount of adobo and black pepper and stir, increasing the heat to get a decent sear.   Add in "Aromatics" Add in the diced onion and saute it, add in the garlic, add in the ginger paste. Mix it all together.   Add in Vegetables We used mushrooms and sugar snap peas, but you can use any stir fry vegetables of choice. Remove the stems from the mushrooms and break them apart. You can do a rough chop if you want, but it all cooks down so just use your hands and be fast about it. Add in sugar snap peas whole. Mix it all together.   Add the rest Add in the curry gel chunks, it will break into four chunks, but feel free to use your spatula to break those into quarters too. Stir until incorporated. Add water, add rice, stir until incorporated. Bring the water to a boil, and then drop to a simmer. Let cook until the rice has soaked up the water, ~13 minutes. Check rice for doneness.   Serve!  
  11. The vanilla definitely adds a velvety texture to it that makes it go down smooth.
  12. Recognizing not everyone has it on hand, we do something similar with Domaine de Canton (a ginger liqueur) instead of vanilla, and yeah. It's good.
  13. I was actually thinking people might comment right on them!
  14. Hey, just as a suggestion, you should make a "OOC" chat for people to chat about recipes!
  15. So, this is my family recipe for one of the most famous Brazilian drinks there is, it is very simple to make, but hard to master! I won't include the amount of ingredients exactly, because this is a more of a "feeling" recipe, but I'll give some directions on how much you should add in general.   Ingredients: Limes White Sugar (you may use simple syrup or even brown sugar, but I prefer normal white sugar for this one) Cachaça (Sugar cane distilled spirit)   Prep: Grab your limes and cut them on 4 parts on the vertical axis, usually I'll put like 4/5 limes, and here is the family "secret": Cut the white part of the inside of the limes on each wedge! Pick up your wedges, add them to a cocktail mixer, add some sugar (Here is where the feeling part comes into play, the drink should be sweet, it has a lot of cachaca and lime, so you should go heavy on sugar, but not too heavy the drink turns into syrup) and muddle everything together, rinds and all. Add some ice and here comes the fun part: Pour a LOT of cachaca, at least 1.5 times the height of the lime juice, but once again, do it a couple of times to get a feeling for it. Shake it all together and voila, your drink is ready.   Pouring and presentation: I like my drink "rough", I pour everything on a cup and drink it as is, but you can, if you want, sift everything in a chilled glass with ice and that is pretty much it! You can add a lime wedge on top, middle or on the glass rim
  16. Lemonade (premade or homemade, I usually use Simply Lemonade for parties) Vodka (I prefer Tito's YMMV) You want about a 1:2 ratio of vodka to lemonade, so in a 52 oz bottle of simply lemonade, I typically reserve ~16 oz. Add the Juice (not seeds/pulp) of two limes (again, this is for 52oz, adjust according to your batch size). Add two capfuls of Vanilla Extract. Mix/shake and Pour over Ice.   If you want a little more sweetness and color, add a splash of grenadine.   Simple, but highly effective, goes down very smoothly on a hot day, enjoy!
  17. Ingredients Miniature Potatoes (red, white, purple - all work well) Butter (3/4 stick per 1lb bag) Olive Oil (a liberal dashing, infused with flavors, such as peppercorn or garlic work very well) Seasonings to taste Really, any style seasoning should work here. We routinely use a house-blend roasted chicken seasoning and a spicy fajita seasoning   Prep Work Wash potatoes Halve potatoes   Cooking Pt. 1 Parboil potatoes (boil until a fork will just start to go in with light pressure) Melt butter (3/4 stick per 1lb bag)   Mixing Combine parboiled potatoes with melted butter and olive oil Add seasonings Mix gently with soft spatula   Cooking Pt. 2 Place potatoes on a baking sheet in one even layer, skin side up Roast in oven (roast is a feature on ovens, this is separate from "bake") at 425 degrees for 30 minutes Pull and let cool   Obligatory Picture      
  18. I want to make a joke, but for clarity, this is just an actual cookbook :D
  19. Is this a high realism GURPS game or something?
  20. Ingredients Needed 1 cup (120 grams) flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup (22 grams) unsweetened cocoa powder 1/4 cup (22 grams) dark cocoa powder 2 teaspoons espresso powder 1 and 1/2 sticks (170 grams) unsalted butter 3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work) 1 and 1/2 cups (300 grams) granulated sugar 2 large eggs plus 1 egg yolk 3/4 cup (128 grams) chocolate chips 1 teaspoon vanilla   Pre-Bake Steps Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.   Drys In a large bowl mix: 1 cup (120 grams) flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup (22 grams) unsweetened cocoa powder 1/4 cup (22 grams) dark cocoa powder 2 teaspoons espresso powder   Wets Pt. 1 In a medium saucepan, over medium heat, combine: 1 and 1/2 sticks (170 grams) unsalted butter 3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work) 1/2 cups (100 grams) granulated sugar Stir frequently until butter is completely melted and remove from heat.   Wets Pt. 2 In a large mixing bowl, combine: 2 large eggs plus 1 egg yolk 1 teaspoon vanilla 1 cup (200 grams) granulated sugar Whisk until well combined (about 30 seconds)   Combination Stage! Slowly, pour the warm butter mixture (Wets Pt. 1) into the egg mixture (Wets Pt. 2), adding it very gradually (a little bit at a time) and whisking constantly until completely combined. Add in the dry ingredients (Drys) and chocolate chips (3/4 cup, or more. I'm not your Dad.) and, using a rubber spatula, slowly stir until just combined. Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. (Unless you're into that sort of thing.) Pour batter into the pan (Pre-Bake steps) and bake until it's done. Depending on pan-size / shape, this will take more or less time. We start checking around 25 minutes, and sometimes it goes longer. Less time for fudgier brownies, more time for drier ones. Honestly, even fudgey, after a day they set up nicely and taste great.   Obligatory Picture Note, this was for a quadruple batch - the recipe scales up easily. However, you need a turkey pan for this much brownie.    
  21. Want to cook something, but need a recipe? Ask here!
  22. Any and all ideas for how to improve the recipe book overall can go here.
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