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---•----•----•----•----•----•----•----•---•----•--- ---•----•----•----•----•----•----•----•---•----•--- {100 Generations Challenge} Avatar Dragon | Random Dragon |
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+3 FR Fool's Gold Hoarder Yellow Canary Hoarder |
"i assure you brother,
the sun will shine on us again." - loki odinson |
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. Afterwards, find your local muscle-brained dragon and have them grind the oats with stones until you have a fine flour. Add some water and knead repeatedly to create a dough. Save some on the side.
or
Then go find a nearby fire dragon and build a small oven using
and have them bake the dough until it is barely firm.
and
and extract their juice. Add some
if you're running low.
, throw them into the pot. Mash with the pestle.
and also add
to taste. Cook until most of the liquid boils off and you have a relatively thick jam.
mixed with crushed
. Then fill it completely with the fruit jam you made earlier. If you made several types, bring out the
and very carefully spread the jams as you see fit.
oven and finish baking into a slight golden brown.
, grind up
, and scoop out the flesh of a
. Mince them all into a very fine paste, and soak in water to extract the dye.
and use the paste to thicken the mixture made from the plants and sugarmelon to create a vibrant, light, but still eye-catching glaze that is sure to catch the attention of all passerby. Set that aside.
and
.
and hammer it into incredibly thin, flaky sheets. Tear up or grind said sheets, and sprinkle the glittering flakes all over the top.
and
as well as the fruits of your choice!
. Add salt and drizzle in a teaspoon of sweet ashfall prickler sauce. Steam fir an hour. Remove, drizzle lightly with melted butter, and serve with a mint tea, ghost crab salad, and sweet ashfall prickler sauce
until it forms a reddish brown paste. add in a bit of water and drizzle in two teaspoons of honey. Mix well until mixture becomes thinner. For meat eaters, chop up a
and lightly roast, while seasoning with
and pepper. once fully cooked, mix into the Ashfall prickler sauce. Add in 1 third of a jar
nectar, and a teaspoon of
, and mix in roasted
to keep its fieryness if desired
in water lightly seasoned with salt. Take a head of
and peel off the various layers. spread and layer on a plate or bowl. Then, take a clawful of
, the meat of a
, and 3
. Chop and mix together. add to the lettuce. Take out your ghost crabs, remove the shell, chop the meat, and toss on top. Goes well with
added in
He/they/it/xe 
and
, and cook those up, seasoning with some
and encrusting the meat with some
and
, to lay the foundation for our meal, by giving us some flavorful protein that packs a punch. Next, we add
and
, to add even more protein. To account for the not particularly pleasant taste of those additions, some
is added. Now, the mixture is laid on a bed of
and
, and served.
     
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5 clawfuls
3 clawfuls
,
,
, that sort of thing. Pour enough water over them so they are all swimming and boil low and slow, adding water as necessary. It can take a few hours or even an entire day depending on what you used, but eventually they´ll be boiled down and you´ll be left with a smooth puree.
,
or
are just a few examples of what can go in now. Add more water again, mix well and stew some more until you´re left with nothing but mush again.
,
bulbs,
or similar and stew for a bit more until they soften. Popular seasonings are
,
,
... but again, use what you have and what compliments the mix you have going at the time. Don´t be afraid to experiment with the Green. The bulbs can be roasted and served on the side instead of going inside the stew as well.
