In a cataclysm known as the Nightfall, the worlds were almost completely destroyed by a harrowing surge of darkness.
In the shadows of the ensuing chaos a new group has taken shape. Led by an Aegyl named Kalos, the 11th Hour touts an esoteric knowledge of how to combat the darkness and restore the worlds. They might be the worlds’ best chance at survival; but nobody really knows enough about them to confirm or deny their claims.
On the brink of collapse, the universe holds its breath in anticipation. Of restoration? Of destruction? It is up to individuals like yourself to decide.
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For those of you in the states, you are likely well aware of an American tradition called Thanksgiving, which deals with a traditional holiday feast. The backstory about this involves native Americans, Pilgrims, who may or may not have had buckles on their hats, and copious amounts of random foods.
This will loosely translate to this month's competition - making food.
Now, this has two stages.
Any and all volunteers are highly welcomed, and will become the panel of judges. If you're willing to try to make the recipes submitted, feel free to also submit a recipe of your own to this - it does not disqualify. However, only those who have actually tasted the various submissions may vote this 'round.
Submissions are to be PMed to me, and I'll post them up as they arrive to the website - wdcontests.webs.com.
The example, which also may be a submission if the person who gave the example so chooses:
This recipe is to be creating a honey mustard glaze for different things (the best things it works for are salmon, chicken, turkey, steak and pork). Some people may think of the salad dressing when they think of what this is, however, this is far different (though I've been told that it works great on a salad as well!).
To start things off, here are the ingredients that you will be needing. Water, Grey Pupon Dijon Mustard, honey, brown sugar, sage and rosemary. As a note, if you have a medium-sized bottle (like the bottles that honey comes in) that you can be using to store this in, then go ahead and use that.
1. The first thing that one would want to be doing is to be taking the bowl (or whatever it is that you're mixing this in), and filling it with about two cups of water and a cup (or a cup and a half depending on how much of a saucy consistency you would like) of honey, and stir till they are well combined.
2. Next is to be adding the mustard and brown sugar. Honestly, I usually guess-ti-mate on this. Though... for this, I would say about half a cup of brown sugar and half a cup of the Dijon mustard. Be sure to be taste testing after you get everything mixed. Make sure that it's not too sweet, but it's not too tart, either.
3. As soon as you have it at that right flavour and consistency, add half a teaspoon of sage, and a teaspoon of crushed rosemary. Stir in the two well.
Now you should have a relatively decent sauce. The best way to be using this is to be adding it to any one of the aforementioned meats that was listed before. It doesn't do well pan cooked or grilled, and is better off being baked. Make sure to cover the pan that you're using to bake the foods in so that the flavour isn't weak.
Needless to say, these need to be real foods that are edible. If you wish to volunteer as a chef/judge, post as much in reply to this thread.
Edit: Almost forgot. One winner this round, with a possible followup of another added if there are enough submissions.
Prizes this round are one of two, chosen upon winning: One is wearable. The other one is alive.
Nov 11, 2009 10:57:58 GMT -4
Last Edit: Nov 11, 2009 11:06:07 GMT -4 by sephiroth
I'll probably let this one extend as long as the judges will allow - likely until the last few days of November, or overlapping, if need be, December due to having gone overlong on announcing this officially.