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DRINK MENU Alcoholic Beverages - 5 Mina Talon’s Roost Iced Tea An unusual blend of vodka, gin, tequila, rum and orange liqueur with sweet iced tea, vanilla extract and sweet cream is a perfect mixture of flavors on a hot evening. Watermelon Gin Punch Wonderfully sweet and overflowing with watermelon flavor, this cocktail brandishes a fruity, sweet gin with flowery notes as its main point of prospect. Served in a chilled glass over ice, with a mint sprig tossed in for garnishment, add a bit of lemon juice and you’ll find every sip to be bright and fresh. Appletini A small martini glass with shaken and chilled, brightly green colored green apple flavored liqueur and vodka. This fruity martini is both boozy and refreshing, giving you a pep in your step for the night. The Mudslide Sweet, creamy and chocolatey, this beverage is perfect for anyone with a craving for sweets. This beverage consists of high quality vodka, coffee liqueur, sweet cream, and chocolate drizzle over the rim of the glass. Maelstorm’s Madness The madness of a Maelstorm is one that few people know, but those crazy redheads do know how to have a good time. This tall, chilled glass is filled with gin, tequila, rum, vodka and lemon juice mixed into a fruit punch over ice! Winter Wolf A dark brown ale served in a tall, curving glass. The ale is heavy and has an almost syrupy consistency. The taste is incredibly sweet with a bitter aftertaste. There is a fruity, almost floral overtone to the taste. The taste and smell of wintergreen resonate through your sinuses. There is no head to this ale, just a fuzzy feeling that your senses seem to disappear into. This drink is full-bodied and will warm you from the inside. It is not a subtle drink, but rather one to consume in large quantities. Acid Bath Swirling around with a top layer of small ice blocks, this light green liquor sheens with an almost jade-like coloring fading into a dodger blue hue. This drink would have a warning attached to it, "Be wary of the damage this liquor would bring." Drinks included in this beverage: vodka, gin, silver-blue agave distilled beverage, white rum, a blue liqueur made from orange peels and spices with natural food coloring, lemon juice, and a dash of CONCENTRATED white tea. The barkeep serves the beverage cold with a layer of small ice cubes, pours the liquid into a tall glass with a slice of lemon for garnish, and stirs the cocktail with a swish. With a swig, you would observe the brilliant color of the mix, taste the aggressive citrus sweet zest concealing the amount of liquor, hear your rapid heartbeat, and feel the burn of the vodka as it leaks down your throat. The liquor's sting is as refreshing as a breeze on a blazing summer day. Lady of the Lake A mostly clear liquid with a slight teal, ocean blue color swirls around three blocks of ice. A pristine, mixed drink combines quality citrusy gin, light semi sweet tonic water soaked in medicinal bark, large ice cubes, fresh lemon peel, and butterfly blue pea flower powder. The mixture between the gin and tonic should be around 50:50 and add to have a refreshing balance between the citrus-juniper flavor and the bittersweet essence of the cinchona sprig. The peel would be stirred into the drink, twirling in a whirl and sinking towards oblivion. The Black Dahlia The Black Dahlia flower has a beautiful deep, dark purple-maroon hue. This drink attempts to capture the essence of such a unique plant. The preparation itself demonstrates the strive for perfection this idyllic plant represents. The ingredients for the cocktail are fresh blackberries, sugar cubes, lemon juice, gin, vodka, and a bisected cube of ice. The drink describes the nature of a young bloom, a naïve, syrupy sweetness flowering in your mouth. As dreams were cut short, the beverage's flavor would abruptly transform from saccharine to the bitter, sour realization of what reality has to offer. The final sip portrayed the burning gasp of what was a last, dying breath, desperately clutching on life. Goodnight Kiss A deep scarlet drink transforms into a velvet-rich hue. This cocktail combines an ounce of scotch, a pinch of smoked bitter botanicals, a hint of smoky apricot flavor, a dash of a sweet almond-flavored creamy blend of liquor, and a syrupy bittersweet-flavored liqueur with a light citrus tang. Pouring the cocktail into a closed mason jar, the bartender places the jug into a sealable white oak box with a smoker underneath. This process creates a slight wisp of hickory smoke on top of the drink and is served with one large cube or chunk of ice. The taste starts sanguine sweet like the lips of a first love that then dissolves into the bitter, flaming remnants of your ex's charcoal body on the bed of an oak forest. Tail of the Dead This gin has a clean, clear, and white appearance. The drink is served with a wedge of lime and a two-inch-thick cube of ice. The Tail of the Devil has a complex flavor that starts with a sweet taste of apples. The taste then gives way to a strong, bitter taste of pine and citrus zest. There is a minimal aftertaste, and the drink is generally well-received by most who partake in this beverage. The drink is served in a short and wide glass bottle with a label that has a picture of a tail with flames coming out of it. Circa Year 132 of the Second Age. The Fearless Frog A pale golden whiskey, distilled from a mixture of wheat and barley. The whiskey is served with a cube of ice that has been hand-carved to resemble a frog. This drink has a heavy, mind-altering taste. The initial taste explodes onto the tongue and quickly gives way to a slow burn that spreads through the chest. The alcohol content is high enough that those not used to it will experience slight vertigo and blurred vision. The Fearless Frog is made by distilling alcohol in an ancient copper still, hand-carved by the dwarven master, Count Durlak. This drink is popular with those willing to take a risk and try something new. Untamed Cleopatra An orangey drink with a transparent appearance. This cocktail is a mixture of gin, a large cube of ice, a hint of fresh lemon juice, and a dash of fresh mint extract. When poured into a glass, the drink turns opaque and milkshake-like in consistency. This cocktail is topped with an orange slice and is reminiscent of this fictional queen. The taste starts sweet, then gives way to a refreshing aftertaste. This aftertaste is slightly bitter, but not enough to ruin the drink. This cocktail is good for an evening filled with laughter and wild abandon. The Burning Mountain Majesty A bright orange drink with a clear, glossy appearance. This cocktail is made from distilled whiskey, a hint of fresh lemon juice, and a dash of honey with a large block of ice. When poured into a glass, the drink turns opaque and milkshake-like consistency. The taste starts sweet, then gives way to a bitter aftertaste. The beverage comes served in a shot glass that resembles a rounded, hollowed-out rock. This cocktail is good for an evening spent contemplating life, liberty, and happiness. Hot Chocolate (Spiked) A sweet, dark chocolate liqueur with a hint of espresso that is mixed with warm milk and a dash of cinnamon orange syrup to create a steaming cup of hot chocolate. Served in a mahogany mug, the drink is topped off with fluffy, white marshmallows that sit just at the surface. The marshmallows slowly diffuse through the beverage, keeping the hot chocolate from getting too cold as it sits on the table. Surprisingly filling for a drink with little to no alcohol content, the hot chocolate is the perfect drink for curling up next to a fireplace on a cold winter night with a good book and someone you love. Sapphire Breeze A captivating and sophisticated beverage that brings together the allure of premium gin and the refreshing essence of blueberries. Sip and savor the alluring blue hues as you embark on a delightful journey of taste and aroma. Infused with the essence of hand picked blueberries and a carefully selected artisanal gin, distilled with a delicate blend of botanicals in the sky city of Talon's Roost, the drink of gems exudes a burst of fruity sweetness with a subtle hint of tartness. Crimson Whiskey Fusion A captivating red-hued alcoholic beverage that marries the timeless sophistication of whiskey with the allure of a rich, crimson palette. The Crimson Whiskey Fusion is a masterful blend, where the bold character of well-aged whiskey intertwines with the deep flavors of red fruits and spices, most notably giving a cinnamon apple taste. Each sip is a harmonious dance of complexity, with the robust notes of whiskey giving way to the luscious sweetness and subtle burn of the cinnamon. Non-alcoholic Beverages - 4 Mina Pumpkin Spice Tea Cool weather festivities just wouldn’t be the same without the comforting, smooth sweetness of spiced pumpkin - and neither would your tea time! Warm and rich in flavor with lingering cozy aromatics. This tea is flavored with pumpkin, nutmeg, and cinnamon. Green Tea A simple cup of green tea for your guests. Green tea is almost translucent when brewed to perfection. The green tea is served in a porcelain teapot and poured into white porcelain Li-Ren cups. The green tea should be a bright green color with an even stronger aroma of fresh, steamed green tea leaves. There is an extremely faint sweetness that accompanies this tea, almost unnoticeable, but it gives the tea an overall good flavor that is extremely refreshing on a hot day. Sunshine Harvest A light, incredibly fresh-tasting tea served with a wedge of lemon and a slice of orange. It has a dark amber appearance, almost looking like honey and faintly smelling of oranges. This tea has a unique taste that sparkles on the taste buds and fizzles at the stomach. And like all good teas, it creates a feeling of pleasant freshness. It is perfect for any time of the day. Blueberry Iced Tea This delightful iced tea starts with a base of high quality black tea, carefully brewed to perfection. The smooth and robust tea provides a solid foundation for the infusion of juicy blueberry goodness. Bursting with flavor, the ripe blueberries lend a sweet and slightly tangy note that tantalizes the taste buds. The beautiful blueberry hue of the iced tea is visually captivating, inviting you to dive into a sensory experience. It beckons with its inviting color, promising a delightful indulgence that is as visually appealing as it is delicious. Tranquil Hibiscus Bliss An extraordinary iced tea that combines the delicate allure of hibiscus flowers with a harmonious blend of botanicals. This drink begins with a carefully selected base of premium loose-leaf black tea, sourced from the finest gardens. The leaves release a gentle fragrance that awakens the senses. The vibrant hues and subtle tang of the hibiscus flowers make for a captivating flavor profile, offering the perfect balance between floral elegance and refreshing coolness. Presented in an exquisite glass, garnished witha delicate hibiscus blossom, this tea is a feast for the eyes as well as the taste buds. It's vibrant ruby-red hue is a visual reminder of the tranquility and natural beauty found in a secluded garden oasis. Serenity Tea Expertly crafted from a harmonious combination of premium tea leaves and a blend of carefully selected herbs and botanicals. With every sip, you'll experience a symphony of flavors that dance gracefully on your palate, creating a soothing and satisfying sensation. The taste profile offers a perfect balance of delicate flavors. The tea leaves provide a smooth and robust base, while the carefully selected herbs and botanicals add nuanced layers of complexity. Whether it's the gentle warmth of chamomile, the invigorating zest of citrus, or the earthy notes of aromatic spices, every element harmonizes to create a blissful and comforting cup of tea. Blissful Berry Medley A captivating and refreshing beverage that invites you to indulge in the vibrant flavors of nature's bountiful berries. Immerse yourself in a symphony of fruity delights as you experience the perfect fusion of sweetness, tartness, and pure bliss. This drink is a meticulously crafted juice blend that showcases a harmonious combination of luscious berries. From succulent strawberries to tangy raspberries, and the rich depth of blueberries, each sip is a tantalizing journey through a garden of flavors. These sun-ripened gems are carefully pressed to extract their vibrant juices, preserving their distinctive flavors and nutritional benefits. Served chilled and garnished with a sprig of fresh mint or a slice of citrus, Blissful Berry Medley presents itself as a visual delight. The vivid red hues of the juice evoke images of lush berry fields and sparkling summer mornings, beckoning you to savor each sip with anticipation.

A Reunion of House Seregon and elSullas Talonnii As written upon on this 10th of Malin’s Welcome, 144 S.A. From The Exilic Kingdom of Númendil and the Lordship of Caladras "Diligence in the face of ignorance.” "Fair shall the end be, though long and hard shall be the road.” To the Esteemed Members of the Sullas Talonnii and those of House Seregon, as well as Friends of either Family, Miven Caerme'onn- @westcarolina Eonan Norvayn @thumperjack Valmir Arvellon @drusus We hope this letter finds you in good health and high spirits. It has been far too long since we last gathered together as one family, united by blood and bound by love. With the blessings of this Autumn season upon us, and the readmittance of Elerríon into the Sullas Talonnii, we extend our heartfelt invitation to you all for a grand reunion in the Lordship of Caladras. The bonds of family are some of the strongest and most cherished in our lives. As we have each pursued our own paths, our hearts have remained forever connected by the ties of blood and kinship. It is our deepest desire to once again come together, to share stories, laughter, and memories that span the years. Caladras, the beloved bastion of House Seregon, stands as a testament to the resilience and strength we hold dear. It is only fitting that we gather within its walls to celebrate the enduring legacy of both the Sullas and Seregon families. The reunion will be a time of joy and festivity, filled with activities to suit every age and inclination. Whether you wish to indulge in hearty feasts, engage in friendly competitions, or simply bask in the warmth of family, there will be something for everyone to enjoy. Mark your calendars for the appointed date, and make your way to Caladras, where our gates will be open to welcome you with open arms. Let this reunion be a testament to the love and strength of our families, a time to celebrate the past and embrace the future. We eagerly await the moment when our family gathers once more, under the banner of unity and love. maehr'sae hiylun'ehya, Friday, September 8th @ 7:30 PM Eastern Lord Elerríon of House Seregon, Lord of Caladras, Seneschal and Steward to the White Court of the Númenaranyë, Huntmaster to the White Court of the Númenaranyë, Ranger Captain for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm Lady Cálienë of House Seregon, Lady of Caladras, Steward to the White Court of the Númenaranyë, Physician to the White Court of the Númenaranyë, Serjeant for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm

A Union of House Seregon and elSullas Talonnii As written upon on this 6th of Malin’s Welcome, 139 S.A. From The Exilic Kingdom of Númendil and the Lordship of Caladras "Diligence in the face of ignorance.” "Fair shall the end be, though long and hard shall be the road.” To the Esteemed Members of the Sullas Talonnii and those of House Seregon, as well as Friends of either Family, Laurir Aiera Sullas @Stump Malaurir Ikur Sullas @- Pastry Elarhil Sullas @riorr Caelius Sullas @ErikAzog Celadon Sullas @Commander_Jester Andwen Sullas @Amelica Rhaelanthur Seregon @Cypher_nicus Daerine Meracahe’onn @Vic Valmir Arvellon @Drusus With hearts brimming with joy and excitement, we, Lord Saoren and Lady Dele of House Seregon, cordially extend our honored invitation to you on behalf of our cherished grandson, Amaethii, and his beloved Aelwyn Sullas, as they unite in the eternal bond of matrimony. This momentous occasion of love and unity shall take place at the enchanting Lordship of Caladras, nestled upon the northern end of the Kingswood. As the ancient trees bear witness, let the soft whispers of the breeze carry the tidings of this joyous union to your ears. In the spirit of both elven traditions and those influenced by the Daelish, the ceremony shall be a wondrous celebration, steeped in grace and elegance, as two souls intertwine to form an unbreakable bond. Surrounded by the beauty of nature and the blessings of our ancestors, Amaethii and Aelwyn shall pledge their hearts and lives to one another. Following the sacred union, a grand feast shall be laid out in the gardens of Caladras, where fine delicacies and wines from our lands shall delight the senses. As possible bards or minstrels regale us with songs of love and valor, we shall revel in the company of cherished family and treasured friends. With this missive, we send forth our messengers, guiding them to your abodes with utmost care. May they find you in good health and high spirits, and may the journey to our Lordship be swift and safe. Let us gather under the silver moonlight, as we celebrate the beginning of a new chapter in the lives of Amaethii and Aelwyn. Your presence and blessings are an invaluable gift, adding luster and joy to the celebration. We eagerly anticipate your arrival at Caladras, where love and unity shall reign supreme, and where memories will be woven into the tapestry of our hearts. Until the day of celebration dawns, may the light of the stars guide your steps and the blessings of the ancients protect your path. In merriment and anticipation, Lord Saoren of House Seregon, Lord of Caladras, Seneschal and Steward to the White Court of the Númenaranyë, Scribe and Tutor to the White Court of the Númenaranyë, Ranger Captain for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm Lady Dele of House Seregon, Lady of Caladras, Steward to the White Court of the Númenaranyë, Physician to the White Court of the Númenaranyë, Serjeant for the Royal Guard of the Númenaranyë, Templar of the Aengul Malchediael, and Knight of the Realm Amaethii of House Seregon, Groom of House Seregon Aelwyn Sullas, Bride of the Sullas Talonnii

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