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Hey everyone!

borderlandsbigbang:

We are so, so glad there was interest in this and we can’t wait to get started! The FAQ is now up on our page if you’d like to take a look, and please don’t hesitate to message us if you have a question that isn’t on there. 

We want to get this up and running as soon as possible, so author sign-ups are going to open on July 1st and last all the way to July 31st! 

We’ll also have beta sign-ups so that if an author doesn’t already have one, we can help them out in that regard. 

Artist claims/sign-ups will be October 16th, as we need to wait for our authors to send in a rough draft before we can match them with artists. 

You can sign up to be an author, a beta, and an artist if you would like to. Once artist sign-ups are up, we’ll also be asking for pinch-hitters! 

We also have a Discord server (that will open on July 1st) for everyone who is participating in the challenge. This lets creators talk to each other, brainstorm ideas, and ask questions. 

Once author sign-ups get under way, we will also be asking for some prompts. That way, if an author needs a little help coming up with a fic idea, they can scroll through the prompts and get some inspiration! 

Be sure to follow this blog and check back for updates. See you all July 1st!  

Fijuelas

ariminak:

So, I’m planning to post some recipes from time to time of Sephardi food, I’ll start with Fijuelas, also known as deblas or fazuelos ( פזואלוס‎‎). They are traditional Sephardi pastries

Prepare yourself for a sweet taste of honey and cinammon

Ingredients:

3 eggs

2 half egg shells of oil

1 half egg shell of warm water

400 gms of flour *

Juice of half a lemon

A teaspoon of baking poder

A little bit of salt

(*) You’ll need a little more to put on the base where the mass will be stretched

Syrup:

1 cup of water

2 cups of sugar

1 lemon ( chopped into four pieces)

8 spoonfuls of honey

A Little bit of cinammon

Preparation

Mix the eggs, the oil, the water and the lemon juice and incorporate the flour  and knead it until it forms a homogeneous mass.

Stretch the dough several times with a roller adding flour ( the mass must have a hard consistency) stretch  until the dough is as thin as posible.

Cut the dough into thin strips (4-5 cms x 30 cms). Now with the help of a fork you have to introduce the strips in the hot oil and the other hand must be holding the end of the strip and turning the fork to get the shape of a flower.

For the syrup:

Put all the ingredients except the honey and the cinnamon in a saucepan, stirring until the sugar melts completely, cook over medium heat and dont remove (if you start removing the syrup will be dark).
When the syrup begins to boil you must add honey.
Removeaway  from the fire.

When the syrup is cooled  it will slightly thicken

The syrup is poured over the fijuelas and then the cinnamon can be sprinkled all over.

Espero k gozen kon este savor de boka, dulce lo vivas toda la vida.