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About CelestialBoba

  • Birthday 12/15/1991

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  1. MC Name: CelestialMochi Discord: CelestialBoba Image: Description of Image: An embordered mat that is well used for fortune telling. Dimensions: 1 x 1
  2. WHAT IT MEANS TO BE A SCYFLING SEER COLBORN WOMEN WHO ARE SPIRITUAL LIFE GIVERS ____________________________________________________________________________ Published by: The Seer, Kasja Colborn On this 16th day of Msitza and Dargund of 534 E.S. ____________________________________________________________________________ The meaning of being a Seidr or a Seer is to be wise through spiritual readings such as fortune telling, bone scrying, soul compassing, auric alchemy, wielding wands or staves, and knowledge on supernatural creatures. It is also a position that only women can hold in Scyfling culture, as women are seen as naturally connected to the spiritual forces of the world—they are life-givers. What I aspire to do is introduce a new way to read fortunes as I do now, and give advice through it all: gathering intel on monsters, creatures, and beings both good and bad to assist our army with proper knowledge to fight and reduce our losses on the battlefield. I cannot see the future, I want to make that clear. I do not see visions, just discernment through the stones and gems I have. The way I process them is to either sink them into the waters or let them bathe into the sun as I pray to God for blessings to those I will speak to that day and at their request. When it comes to alchemy, I am still looking for a teacher, and when I do I will learn to help healing mostly and to weaponize the army as well such as projectile weapons that explode on contact. I know that Lady Emma Kortrevich is learning it as well so I hope to work alongside her and share ideas and such with her. I likewise study under Patriarch Villorik, about monsters and creatures, gathering a better understanding of their nature and how to best combat them. The Oyashiman’s library has a vast series of tomes and scrolls pertaining to those topics as well. As for my staff, it would be made of dark wood with moonstones embedded in it for balance and quarts for clarity of mind. I need this while I give out my fortunes, to balance my own luck and unluckiness. It is not a staff that will hold magic properties, nor would it be a blessed item. It is just a traditional item for a Scyfling to use on their journey of being a Seidr. I hope this missive will give clarity on what a Seer is from the Colborn family. Below, I give you twenty-five of my rocks and gems that fill my bag and are the core of my practice. Sometimes the meanings change based on the person, or similar meaning to the person who also received that same stone. The stones also vary randomly at my choosing, to change the meaning so people don’t expect the same reading or a similar reading to another. __________________________________________________________________________________________________________ Agate - Soothing at times but can switch quickly to anger. Amethyst - Protective of others and mood balancing. Aquamarine - Healer who tries to heal the body and the mind. Aventurine - Balancing good luck, wealth, and health. Bloodstone - Purifying and energizing health. Carnelian - Stabilizing and being creative and motivating others and oneself. Celestite - Uplifting one's self, always calm and collective. Citrine - Manifestation positivity and healing. Clear Quartz - Clarity and focus while being protective. Fluorite - Sometimes negative and have a hard time communicating. Hematite - Grounding and focused. Jade - Protective and yet peaceful about it. Kyanite - Meditation and healing to ground the mind and body. Lapis Lazuli - Enlightening and self awareness. Malachite - Immunity to negativity; protection. Moonstone - Balancing the good and bad. Soothing. Obsidian - Protection against negativity and staying grounded while doing so. Opal - Purifying and balancing one's self. Good luck. Pyrite - Healing from an abundance of negativity. Rose Quartz - Joy and love, calming of the heart. Selenite - Clarity and purifying of one's well-being. Tiger's Eye - Courage and protection. Topaz - The truth seeker. Joyful and soothing. Tourmaline - Balancing toxicity and being well grounded. Turquoise - Detoxifying negativity and depression. Calmly. __________________________________________________________________________________________________________ Signed, HER LADYSHIP, Kasja Colborn ‘The Scyfling Seer’
  3. Location: Near Sakuragakure’s entrance on the right side. Owner: Watanabe Mei [OOC IGN: CelestialMochi | Discord: CelestialBoba]
  4. ((MC Name: CelestialMochi)) Name: Velathra Vote 1: Theveus Sythaerin Vote 2: Theveus Sythaerin
  5. Levisa Weiss was in the garden assorting the fresh herbs she gathered. Taking it inside, she sees the servants running about with grim looks. One bumps into her. "What is happening?" Levisa asks to the grim maid. "I-...oh God. I'm so so sorry, Lady Weiss." She cried out, tears threatening falling from her eyes. "It..it is your mother! She's dead." The words came out with grave hesitation. Levisa drops her basket and stumbles against the wall slumping into a ball. "You speak lies! Mamej is just resting! I just...I just saw her." She yells at the maid who flinched at her words as if it was a cruel dagger into her side. Levisa starts to go quiet. No breathing. No moving. Then a sudden gasp for air struggling to breathe as she wailed. It shook her from her core and at the same time she didn't even hear herself. She heard nothing. Another gasp before a full sob rung out of her trembling form. The maid respectfully stays by her side not saying anything. No amount of words could qualm her pain. The loss of her father and brother was one thing. Her twin another. Now her mother, who fought so hard to be alive. Levisa wanted it to be the truth, that her mother was doing well, but alas everything has an end. The maid eventually takes Levisa to her own room and left her to mourn for her mother.
  6. Bāne Mele Tēmbi _______________________________________________________________ “And with this seed grow a new life for the Weaver to grow.” - Unknown Summary The Bāne Mele Tēmbi or the hot red leaves shrubbery has dark branches and twigs under a plethora of red leaves and little tiny plugs that emit steam from the core of the plant. It is perfect for cold climates and is used for ritualistic purposes. It has edible jello-like membrane inside the core of the pod that is wrapped in thick and hard branches and the pod is also used to dye for clothes and tattoos that is a part of the Aeltarys culture. It does not have any alchemical properties. _______________________________________________________________ In Depth Information From the depths of Aeltarys came these bold red shrubs that emits steam. On closer inspection, the leaves are thick with layers of velvet like top while the back is the texture of what seems to be like plastic. They curl at the base into thin branches that have thorns, some of the larger ones have a little red plug that is mistaken at first glance as a berry. These plugs let out steam which the roots create. The steam comes out about one psi with the temperature of 101.74 °F (38.74 °C) throughout the whole plethora of pods in one shrub. The heat can only go out for 30 feet per 15 feet of shrub. The thorns around the areas of the plugs keep animals and birds away from them and to protect the overall plant. Going towards the thicker branches of the shrub one would realize the wood is rather hard but moist as the steam lets the plant sweat making the soil under it soft and warm as well as enriches the soil below and around it by 27 feet. Below the soil are the roots and a large red shell like pod. The roots coil around the pod making it look like the heart of the plant. It hums, shaking , giving it energy to spout out the heat through the plugs up into the plant. The roots are solid and dense to protect the core of the plant while getting nutrients such as water and thrive on the enriched soil. _______________________________________________________________ Cultivating the Seed The people of Aeltarys have a ritual as this plant serves as an experience to mark their skins. However one would need farming tools and a lot of patience. The reason for it is one wrong move and the whole plant can die and the seed tarnished. One must remove the dirt around the core of the plant with care as to not break the pod. As stated earlier, the pod is wrapped around thick and very dense roots that require clippers and carving tools to chip away at them. Once it is chipped away it becomes brittle and flakes into dust. The top of the pod is a bunch of thin and soft roots that can be clipped away. It is crucial that while clipping the smaller roots that the pod is to hold and never be pulled away from the roots. Once the velvety pod is freed, you’ll need to cool it down until it turns into a deep velvety red. This can be done by surrounding it with packed snow or by using very cold water. If you open the pod right away it will shoot up boiling steam that can harm the person. If not right away it would just be a mess of sticky saliva-like membrane that is hard to come off. Opening the pod when it is cooled has a gelatin membrane that is sweet and edible. The core of the pod is three Halfling palm sized seeds that look like spheres with the gradient of red to a soft yellow on the top. Lightly score the tips of the seeds and set them in a dampened cloth folding it over them too. Wait about three weeks keeping it in a moisturized and dark place. Sometimes you may not get sprouting seedlings from all three. Take the ones that are sprouting and place it in a flower pot until it is about 5 inches tall and 2 inches wide. That is when you plant it in the ground. Steam doesn’t come until it is 3 feet tall and 6 feet wide. They can only be found in very extreme cold places in Aeltarys so they can only grow in extremely cold climates. Whether it is the tundra or the rocky slopes of mountains. _______________________________________________________________ Usages The leaves can be used for home decor and bitter tea though it may stain one’s lips for a few days. The small branches and twigs can be used for kindling as there is not much use for them being very mundane. The husk of the pod can be ripped off and be used as a way to dye cloth and more or ink for the skin. The inner membrane of the pod can be collected and eaten as they are or mixed into other fine desserts. The shrub itself can be used to warm up the area making it less chilly and perfect to make a farm as well. Redlines It cannot be used to harm or murder someone. It cannot be used as glue Crafting, planting, harvesting, etc. is not restricted and open to learn with proper study. It isn’t used to make mass harvesting as it is rare for a seed to sprout. It cannot be grown anywhere else and only thrives in the snow. Its roots cannot be used to make any type of weapon or item as it does become brittle once freed from the plant. Its thorns are not to be used for making darts or needles.
  7. Marija beams at the news of this so proudly and at the same time she takes the time to prepare herself for the competition and food that may come forth!
  8. THE COMING-OF-AGE TRIAL OF MARIJA ODILIA COLBORN Published from the Viscounty of Venzia ISSUED ON THE 11TH OF WZUVAR AND BYVCA, 480 E.S. O’ GUD, VOR HJELP I GYNE ERE, As a rite of passage for Colborn children, we must complete the “Vaskr” in preparation for “Nattrvaskr” - the ceremony in which youth is washed away to make way for adulthood. The Vaskr, or washing, is a trial in honour of one of House Colborn’s chosen Patron Ancestors. Upon reviewing the list of Patron Ancestors, I connected most deeply to Mira “the Brewmistress” Warnek-Colborn who brought her expert brewing techniques from Savoy to the House of Colborn. As a child, I frequently found myself too ill to venture outside and learn about the world. Instead, I learnt to understand and express myself by learning and practicing recipes with my Mother and Grandmother’s guidance. Such has become my cornerstone and, until now, these old recipes have been sequestered within the halls of Venzia away from the eyes of outsiders. Therefore, after discussion with my Cousin, Viscount Carolus Colborn, we have decided that I shall make and record several historic Scyfling recipes and prepare them for publication herein. The hope is to spread knowledge of Scyfling practices to the remainder of Hanseti-Ruska and the world at large. MEASUREMENTS Cup - Small drinking cup Large Spoon - Soup eating spoon or large eating spoon Small Spoon - Small dessert spoon or teaspoon SIDE DISHES CUCUMBER SALAD is a refreshing side dish that can be paired with almost any type of meal. Some people use it to refresh their pallet and others use it to marry the meal together. It is very simple to make, but very traditional. INGREDIENTS 2⁄3 Cup - Vinegar 2⁄3 Cup - Cold Water 3 1⁄2 Large Spoon - Sugar 1⁄2 Small Spoon - Salt 1⁄4 Small Spoon - Pepper DIRECTIONS Thinly slice the cucumber and add it to a bowl. Add the vinegar, water, sugar, salt, and pepper into the bowl to finish the dressing for the salad and finish with a bit of parsley. SETTEKAKE BREAD is a traditional yeast-leavened flatbread cooked with a griddle or pot. It has a golden-brown exterior and a soft interior and is best eaten right off the heat with some butter or brown cheese. INGREDIENTS 1 Cup plus 2 Small Spoons - Milk 1 Cup plus 2 Small Spoons - Water ¼ Cup - Butter 7 Cups - Flour 2 Ounces - Fresh Yeast 1 Small Spoons - Salt DIRECTIONS Warm the milk with a small saucepan with the water and butter on a medium heat until the butter has melted and the liquid is warm to the touch. Add the yeast into the mixture until fully combined. Take it off the heat, but keep it near the stove to keep warm. In a bowl add the flour and salt then add the milk mixture. Mix it with a spoon until it becomes a crumbling mixture then start to knead it until it becomes a soft and pliable dough.Fold the dough into a ball and put a light towel over it to rest for forty-five minutes. Or until double the size. Roll the dough out onto the counter and divide it into ten equal pieces. Roll out each piece to make a circular shape that is about the size of your palm and as thick as up to half way up the digit of your finger. Cover with a thin towel as you finish them off and prepare a cast iron griddle or a cast iron pot to a medium heat. Take the dough from under the towel one by one and place them onto the heated surface for five minutes or until golden and cooked through. Serve warm with your choice of toppings or as is. SPRING MASHED POTATOES are excellent side dishes for a large variety of meals, from stew to cabbage rolls and whatever your heart desires. It is refreshing and yet very filling bringing dishes together one spoonful at a time. INGREDIENTS 1 ½ lbs. - Potatoes 3 Large Spoon - Salted Butter 1 Cup - Milk Salt and Pepper to Taste 1 Cup - Green Peas 1 Bunch Dill, chopped 2 Spring Onions, chopped DIRECTIONS Wash, skin, and cube the potatoes and add them to a pot of water setting that to medium-high heat and bring that to a boil. Let it simmer for fifteen minutes or until soft using a knife or fork. Remove the water from the potatoes and begin to mash it to your liking along with milk, butter, salt, pepper, and dill. Serve with spring onions on top. MAIN DISHES LOHIKEITTO is a salmon soup that is claimed to be most delicious! This soup is made with simple ingredients and yet is enriched with robust flavors as each item heightens each other to a humble meal. It is perfect to share with many people or for a family gathering. INGREDIENTS 4 Medium - Potatoes 1- Carrot 1 - Leek 1 lb - Smoked Salmon 7 Cups - Fish Broth 1 Cup - Cream 1 Pinch - Coriander 1 ½ Pinch - Salt 1 Pinch - Pepper ⅓ Cups - Dill DIRECTIONS Wash the potatoes before peeling them and dicing them into four cubes. You should have a total of sixteen by the end of that. Prep the carrot by peeling it and chopping them up and then the leek by thinly slicing it. Add to one iron pot the fish broth, salt, pepper, and the chopped vegetables. Bring it to a boil and let it simmer for fifteen minutes before testing the potatoes with a fork or knife. If it is soft enough then lower the heat and add the cream and cut up the smoked salmon into chunky bits. Stir it all together and let it cook for an additional fifteen minutes to let the flavors marry. Finish off with the dill on top while serving. This is paired well with red wine and a day’s old bread. SOSEKJØTT is a comforting dish with chunks of beef married with onions and bay leaf that is usually paired up with spring mashed potatoes, boiled potatoes, vegetables, or even lingonberry sauce. It is meant to be a comforting type of food that not only gives you a full belly, but also fills your soul. Perfect to fight off those chilly nights. INGREDIENTS 2.2 lbs - Shoulder Steak 1 Large - Onion 6 Large Spoons - Butter 5 Large Spoons - Flour 4 Cups - Beef Stock 1- Bay Leaf 1 ½ Pinch - Salt and Pepper DIRECTIONS Cut the steaks into bite sized chunks and prepare a cast iron pot with a spoon of butter and medium heat. Season well with the salt and pepper as the butter melts. Once it is bubbling, add the meat in batches to brown on every side. Use more butter as needed to make sure the meat doesn’t stick to the pot. Once done, remove the meat and place it onto a plate near the stove to rest and keep warm. In the same pot add the six large spoons of butter into the pot and once melted add the flour. Whisk it well to avoid burning it. The darker the mixture is the darker the stew will be. Then slowly add the beef stock in small batches whisking to combine it all. Add the meat back into the mixture and cut the onion into wedges only to add that as well with the bay leaf. Bring the mixture to a simmer and place the lid onto the pot letting it cook for two hours. Once the meat is tender after, remove the lid and let it simmer for thirty minutes more. While doing this you can prepare your side dish of choice. At the end you are left with a thick meat stew you and your family can enjoy. CABBAGE ROLLS are made with fatty types of meats whether it is pork, beef, or lamb depending on the time of the year. This is usually paired with a gravy and lingonberry jam which is traditional with the sides of mashed potatoes and cucumber salad. It is a comforting type of food that can be made year round with savory notes of flavor that anyone can enjoy. INGREDIENTS Cabbage Rolls 1.1 lb. - pork neck 1 small spoon - salt ½ small spoon - pepper ½ small spoon - nutmeg 2 small spoon - grated ginger 1 cup - milk 2 - Egg whites ¼ Cup - cauliflower, cut in pea sized pieces 1 large spoon - chopped parsley 6 - big cabbage leaves, boiled for 2 minutes DIRECTIONS Choose the meat with the most fat and mince it. It is important that the meat and milk is cold and hasn't been previously frozen. Use a mortar and pestle to grind the meat with the salt, pepper, nutmeg, and ginger into a sticky farce. Then transport it to a bowl and slowly add the egg whites with the milk until combined and fold in the cauliflower. Divide the mixture into six onto the cabbage leaves and fold the leaves into a roll. Put it into a cast iron pot with a half of a cup of water and cover with the lid to cook for forty minutes in the oven. CONDIMENTS BROWN SAUCE INGREDIENTS 1 ½ Cups - Beef Stock ½ Cup - Cream 1 Small Spoon - Butter 3 Pinches - Flour DIRECTIONS In a saucepan add the beef stock and bring it into a simmer then slowly add the butter to incorporate until it melts and the flour. Whisk thoroughly to make sure there are no clumps and then add the enriched cream slowly so as to not scald it. Whisk to combine it fully and let it thicken up slightly. Once done, set it to the side to cool off. LINGONBERRY JAM INGREDIENTS ½ Cups - Fresh Lingonberries ½ Small Spoon - Water ½ Cup - Sugar DIRECTIONS In an iron pan add the sugar and water in medium heat and until the sugar dissolves. Add the lingonberries and incorporate it well with the syrup. It is okay to smash some of the berries, but cook them until soft. DESSERTS LINGONBERRY CURD is something that is close to my heart personally. It is perfect for cake fillings and in pies too. Also perfect for any other sweets you'd like or even by itself. It gives off a citrus taste with it also not being too sweet. INGREDIENTS ½ Sheet - Gelatin 1 ½ Cups - Frozen Lingonberries 1 Cup - Sugar 2 eggs + 1 Egg Yolk ⅔ Cup - Butter, Diced DIRECTIONS To start off, place the sheet of gelatin into a bowl of cold water. Let it sit to the side to soften and gather your berries into a mortar and with the pestle crush the berries into a puree and put them into a saucepan. Add the sugar to the pan and heat it up to medium heat until the sugar dissolves, make sure to stir as to not burn the berries or the sugar. In another bowl pour the eggs into it and whisk until incorporated properly and then slowly pour the lingonberry over the eggs while stirring as to not over cook the eggs. You want it to be a completely smooth curd so you may have to use a sieve. Pour the mixture back into the saucepan and onto the heat. Stir until you notice it is thickening. Once thickened, pour it back into the bowl and add the gelatin and stir until dissolved. Let it cool off to about the temperature to melt butter. Add the butter bit by bit and stir it into the curd until completely melted. Keep this in a cool enclosed area and it should last about a week. BUTTERCAKE is almost as much butter to flour and it has the consistency of a sugar cookie, but also in the form of a cake. This cake is perfect with some coffee or tea with a side of lingonberry curd. This recipe is made differently than normal by adding zest and orange extract. INGREDIENTS 1 Cup - Butter, softened 1 Cup - Sugar 1 - Egg, Room Temperature 1 Small Spoon - Vanilla Extract 1 Small Spoon - Orange Extract 2 1/3 Cups - Flour 1/4 Small Spoon - Salt EGG WASH: 1 - Egg 1 Small Spoon - Water DIRECTIONS Start by heating the oven and butter a shallow cake pan and place baking paper to line the whole pan. Whisk the butter and sugar together until light and fluffy and add the egg into the mix until combined. Lastly mix the flour, salt, and orange zest with extracts until the dough becomes thick like a cookie dough. Transfer the dough into the prepared pan, and spread evenly. The trick for that is to use baking paper to smooth it out by hand. Once done add the egg wash and add the cross hatch markings with a fork. Bake the cake for thirty minutes or until the wooden pick inserted in the middle of the cake comes out clean. Let it cool and enjoy. RØMMEGRØT is a pudding that is eaten usually for the holidays but can be enjoyed whenever. It is a comforting side dish that can be served with crackers and some milk or can be topped with cinnamon sugar and some melted butter. INGREDIENTS 4 Cups - Milk ¾ Cup - Flour ¼ Cup - Sugar ⅛ Small Spoon - Salt ½ Cup - Salted Butter, Plus More for Serving Cinnamon Sugar DIRECTIONS Using a large saucepan with medium heat, pour in the milk and stir it so often as to not burn it. While the milk is heating up, gather a bowl and whisk up the flour, sugar, and salt to set aside and prepare the butter in a small saucepan to melt, after that turn off the heat. Don't forget to check on the milk while doing this. Once the milk warms up below a simmer, add the flour mixture and butter to combine into a thick paste. Then stir constantly until the milk mixture boils. Once it does take it off the heat and let it cool for about five minutes only to stir often. Gather some bowls and serve with melted butter and cinnamon sugar. The more the better! DRINKS EGG COFFEE is a special way to drink coffee. It is smooth and creamy, often perfect for a dessert drink or even a morning brew for a special occasion. It is simple and you can add as much sugar to your liking. INGREDIENTS 4½ Quarts - Cold Fresh Water 1½ Cups - Coffee Grinds 1 - Egg White ½ Cup - Cold Fresh Water As much sugar to your liking DIRECTIONS In a deep pot pour in 4 1⁄2 quarts of water and bring that to a boil. Add the coffee grinds along with the egg whites and shell into a mixing bowl to combine into a thick grainy paste. Add it to the boiling water and continue boiling. After it is done brewing, remove from the heat and let it cool off for a few minutes and slowly add half of a cup of cold water to settle the grounds. Strain and serve in large mugs. GLØGG or mulled wine is a lovely warm surprise. It is a spiced wine that is packed with a lot of flavor giving off a holiday taste though can be drinked throughout the year. It is often served with dessert with a cinnamon stick, oranges, raisins, and all the goodies inside of the mixture. INGREDIENTS 1 ½ Cups Aquavit ½ Cup Raisins 8 Dried Figs, Quartered 3 Cinnamon Sticks 10 Green Cardamom Pods 2 Small Spoons - Whole Cloves 1 Star Anise 2 - Oranges, Sliced 1 Bottle Dry Red Wine 2 Small Spoons - Sugar ¼ Cup - Blanched Almonds DIRECTIONS In a large jar add the spices, fruits, almonds, and aquavit and close the lid. Store it for twelve hours stirring occasionally. Then in a medium sized saucepan add the wine, sugar, and the jar mixture to it and bring it to a very low heat on the stove. Don't let it boil or simmer as that would cook off the alcohol. Do this for a half of an hour or so and serve warm. ENDING NOTES With this being the conclusion of my first cookbook, I have decided to pen additional recipes in the future with more challenges and more stories to come with each dish. My Coming-of-Age Trial has become, through the experience, my cornerstone of cooking and baking. I wish to thank and bless the Spirit of Mira Warnek-Colborn for being my inspiration. Thank you for reading. I hope others try out these dishes for themselves and enjoy them, and they are encouraged to direct any concerns my way. SKRALI VOR GUD, Her Ladyship, Marija Odilia Colborn Her Ladyship, Anabel Elia Colborn, Keeper of the Book, Scribe of the House of Colborn
  9. Marija looked a bit perplexed at his person and took note of the distress only to softly smile and nod. "But of course I can wait. I also gift you a lovely tea blend of almond black tea with a small jar of spiced honey to go with it." She gathers the items from her iconic basket and sets them away from the paper work onto his desk. Stepping back she curtsies once more and straightens up. "I look forward to the placement and hope you do rest well. Gudi natt." Her tone full of warmth before she'd excused herself and continued to the Colborn's apparment to rest.
  10. Marija looks at the notice and squints at it only to point out. "It is missing Court Banka. Her Majesty seemed to make it quite different from Mistress of the Pantry. We'd work together but are seperate things." Walking over to the office she knocks on the door politely and once let in she places a hand where her heart is before providing a curtsy. Straightening up she clears her throat awkwardly. "Pardon me, your Excellency. I read your structural notice and realized that my position isn't even on there along the Courtiers. The title that the generous Queen gave me was Court Bakna. Unless I am wrong I believe it should be listed since I plan to do more than just baking and wish to ward or take on others under my wing to learn and help provide for the Kingdom." She gently spoke with concern. Her hands neatly folded in front of her.
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