Intro post!

[satsuma]

Name: Satsuma, or Satsu for short
Age: 21
Pronouns: They/them/theirs
Identities: Right now I mostly prefer to just say queer and chronically ill unless one of my more specific identities is immediately relevant (tho you can probably infer at least two from my icon alone so)
Other accounts: I’m also Satsuma on Mastodon/the fediverse
My interests:I read a LOT; queer history, especially ace history; fandom, esp star wars (original and prequel trilogies, the new ones just didnt hook me) Leverage (poly robinhoods ftw!) Inception, Harry Potter, Marvel, etc; I’m also a bit of a foodie, so its always a fair bet to ask what i’ve been making lately if you want to hear me ramble for like ten minutes :)

Comments

[soc_puppet]

Hello and welcome!

Foooood~! If you ever wanna hear about the fancy-schmancy desserts I make at the hotel I work for, hit me up :)b

[satsuma]

Ooooh yes tell me all about your desserts! The last several days of thunderstorms/hail/high wind have just about wrecked the entire strawberry crop so I’m mourning the jam I’d usually be spending my time making this week (I replanted the herb garden instead, and thenthat got hailed on too, though I’m pretty sure everything except the thyme survived, at least)

[soc_puppet]

Oh no, your poor strawberries! :( And wouldn't it figure? There's never enough thyme for anything ;)

Okay, so right now, our dessert menu is:

* Amaretto creme brulee with a poached plum half
* Chocolate bread pudding with peanut butter ice cream
* Carrot cake pillows with a walnut praline garnish and Hokey Pokey ice cream (hokey pokey = kind of a caramel made from agave syrup, sugar, and baking powder; we break it into chunks and mix the chunks into a vanilla ice cream base)
* Oatmeal cake with sweet granola and apple sorbet (vegan, possibly gluten-free#?)
* Red velvet cheesecake with cream cheese "mousse" (more of a diplomat cream, really)
* Flourless chocolate cake with vanilla ice cream and cherry compote (gluten-free#)

We're changing menus pretty soon. I don't know everything new that we're going to have, but we keep the flourless cake as a staple (with rotating compote), there's always some variety of cheesecake, and I did see a pan labeled Toasted Marshmallow Ice Cream in the freezer yesterday...


# For a value of gluten-free that means "We don't use any ingredients that have gluten in them, but we do make the stuff in a gluten-friendly bakery with utensils and bowls that have almost certainly touched gluten before at some point," so people with extreme gluten sensitivity/really bad Celiac would probably be SOL at our restaurant in general :/

[satsuma]

That’s a pretty well rounded menu!

I think we make something similar to Hokey Pokey here (Philly, USA) called honeycomb, but it’s made with honey not agave (the internet tells me Hokey Pokey is a specialty of New Zealand, are you from around there then?)

[soc_puppet]

Yeah, we try to have at least one vegan and one gluten-free option per menu, even if they end up being the same item.

Nope, I'm an Iowan; but we do have these once-a-month "passport dinners", where we feature cuisine from specific regions or countries, and IIRC we'd tried the Hokey Pokey ice cream for our Australia theme. I may have to look into this honeycomb thing, though...

[satsuma]

As far as I can tell its conceptually the exact same thing, just flavored with honey, my uncle (who owns a house made confectionary store) makes it and then dips it in chocolate, like the way you might with toffee and it’s super tasty (but he also has hives on the roof, which makes it a slightly more economical prospect than buying honey wholesale - that shit is expensive!)