Kin Food

there wasnt really a better place for this because the ask isnt open but!!

i found out recently that when im feeling alienkin watermelon juice (the one in the minutemaid cartons) really satisfies my cravings. im not sure why, maybe because it looks other-worldly, and has that flavor thats familiar, but out of reach to pinpoint because it doesnt taste exactly like watermelon. it also has a bit of a sour tang to it. sometimes i put a watermelon square on the side of the glass, not for a particular reason other than its more aesthetically pleasing to me, and i love watermelon

That’s a great suggestion, thank you!

Batkin buns

Not exactly a recipe, but the ask wasn’t open, so i suppose this is the best place to do this.

I like to take buns and hallow them out with a spoon or my fingers, and then fill it with pulled pork when I’m feeling batlike, but If my other kins are active I like to fill them with jam or other fillings (You can easily use a spoon to do this) and microwave them. 

Its a nice quick snack that fills me up, and helps with my kin feeling at the same time owo

i submitted yesterday but i think tumblr ate it, boo!

this was in response to the hellhoundkin who needed cheap stuff (probably wanting meat particularly?) but it’s good for anyone who wants some meat that’s easy to add to foods

this stuff is freeze-dried shredded pork (or pork floss).

you can eat it straight by pinching it up, or adding it into food. i like mine in rice and instant noodles. sandwiches also go well with it. it has a LOT of flavor, so a little goes a long way. rehydrating is easy, just butter, oil or even water will work - but it’s good dry imo).

 i think it’s about 4-6$ usually? you can get it at an asian grocery. (i get mine from my local H-mart)

Hello Kinfood friends! I’m back again with another completed recipe (you’re probably going to see a lot of me from now on—I’ve decided I’m going to work my way through my massive collection of fey-feels recipes at a rate of one or two a week, and while they’re not all from you guys a lot of them are). This time I made watermelon feta salad. It’s very good, amazing for hot summer days when you don’t even want to think about touching a stove.
I will note that it’s a really big recipe. The salad bowl in the photo is only half of what I made, and I used a pretty small watermelon. I’d recommend halving or even quartering the recipe if you’re just making a meal for yourself, especially if you’re having salad as a side.
Me, I’m eating a massive bowl of it and some toasted English muffins, and sticking the rest in the fridge for another day. Enjoy your evening!

Hello Kinfood friends! I’m back again with another completed recipe (you’re probably going to see a lot of me from now on—I’ve decided I’m going to work my way through my massive collection of fey-feels recipes at a rate of one or two a week, and while they’re not all from you guys a lot of them are). This time I made watermelon feta salad. It’s very good, amazing for hot summer days when you don’t even want to think about touching a stove.

I will note that it’s a really big recipe. The salad bowl in the photo is only half of what I made, and I used a pretty small watermelon. I’d recommend halving or even quartering the recipe if you’re just making a meal for yourself, especially if you’re having salad as a side.

Me, I’m eating a massive bowl of it and some toasted English muffins, and sticking the rest in the fridge for another day. Enjoy your evening!

Hello!  I’m not a faekin or pixiekin, but do play a faerie persona often and a food I love is the greek food Baklava.  Its a pastry with nuts and honey so I imagine beekin or squirrelkin might also like it!

Baklava

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

to the hellhoundkin asking about cheap stuff (and probably hoping for cheap meat):

if there’s an asian or chinese market anywhere near you, you can look for freeze dried shredded pork (also called pork floss). you can’t tear into it, so it doesn’t satisfy that, but it is meat, and you can add it to pretty much anything to get some meat flavor happening. i like mine in rice and instant noodles. it’s dry but you can add butter or oil or even just water to rehydrate it. you can also eat it straight (yum!).

the kind i get where i’m at looks like this: http://thetastyplate.com/wp-content/uploads/2009/09/Dry-Pork.jpg

it usually costs about $4 to $6 but a little goes a long way

Made the meatloaf in a mug, with some extra sauce like that other dragon suggested, to make it extra-juicy. Added some rice drizzled with sweet-and-sour sauce, and you got a delightful meal (and a happy dragon with a full tummy).

Made the meatloaf in a mug, with some extra sauce like that other dragon suggested, to make it extra-juicy. Added some rice drizzled with sweet-and-sour sauce, and you got a delightful meal (and a happy dragon with a full tummy).

(God I feel bad about the massive food spam)

Ok the second recipe I mentioned is for Cookies n’ Cream Popcorn, which is technically healthy.  I imagine its good for honestly any life form (but I hear birds like pidgeons have a fondness for popcorn).  Make sure not to get butter popcorn!  And if you can’t get the candy melts at someplace like Kroger, places like Joanns and Hobby Lobby have bags of them in the candy making area.  K-Mart had them around Christmas.

1 bag kettle corn or regular white popcorn
12 Oreos, crushed finely
6 oz vanilla candy melts

- Pop bag of popcorn according to package instructions - listen to your microwave and make sure not to burn the kernels!

Remove any un-popped kernels or you’ll end up with some cracked fillings

- Mix the popcorn and crushed Oreos together until evenly distributed.

- Melt candy melts in the microwave in 30 second intervals, mixing well in between until glossy and smooth.

- Drizzle half of the candy melts over the popcorn and use a rubber spatula to coat evenly.

- Add the rest of the candy melts and toss mixture gently for about a minute.

- Spread mixture onto a large sheet of wax paper and allow candy coating to set completely - about 20 minutes.

Store in an airtight container.

BBQ buzzard wings (Lionkin? Hyenakin? WoWfictionkin?)
Rock Sirloin from TLOZ: Majora’s mask