Corks And Cauldron

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:“Golden Rage” Salted Caramel Lava Mug CakeIngredients:4 tbsp all-purpose flour2 tbsp brown sugar1 tbsp cocoa powder (optional, for chocolate heat)¼ tsp baking powderPinch of salt3 tbsp milk (any kind)1 tbsp vegetable oil or melted butter1 tbsp salted caramel sauce (store-bought or homemade)Optional: splash of vanilla, dash of cinnamon, or pinch of cayenne (for that extra bite) Directions:In a mug, mix the flour, sugar, cocoa (if using), baking powder, and salt.Add milk and butter. Stir until smooth. Drop the caramel sauce into the center and gently press it down (don’t mix it in! Let it become the molten heart).Microwave for about 1 minute (start checking at 50 seconds—don’t let it dry out). Let cool for a moment (it’s LAVA, after all).Wine/Cocktail Pairing: The Reip in the VeilA dark, moody gin-based cocktail with hints of floral andcitrus, swirling with shimmer.Ingredients:2 oz Empress 1908 Indigo Gin (naturally purple)0.75 oz elderflower liqueur (St. Germain)0.5 oz fresh lemon juice0.5 oz lavender simple syrupEdible glitter or shimmer dust (optional but fabulous)Garnish: lemon twist or dried lavender sprigInstructions: Shake with ice, strain into a coupe glass, add shimmer, stir, and whisper “I’ll find you in every life” as you sip. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!SPOILERS FOR THE SERIESRecipes for food and cocktails mentioned in this episode:Crockpot Potato SoupIngredients:5 large russet potatoes peeled and diced Or 30 oz bag of diced hashbrowns (I like the O’Brien ones)1 small onion diced4 cups chicken broth4 tablespoons butter1 teaspoon minced garlic1 teaspoon salt1 teaspoon pepper1 cup heavy cream⅓ cup sour cream1 tablespoon xanthan gum or cornstarch (I prefer cornstarch) Directions:Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker or Dutch oven for the stovetop In the crockpot cook on low 4 to 6 hours, or on high 3-4 hours or on the stovetop around 15-20 minutes or until the potatoes are soft.For the crockpot: About 30-60 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.Stir into the soup.Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.For the stovetop: About 5-10 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.Stir into the soup.Cook the soup on high for 5-10 minutes until the soup thickens slightly.  Wine/Cocktail Pairing: The Broken Winged Bird (a C&C original)Ingredients: 2 oz gold rum1 oz blackberry liqueur (like Chambord or crème de mûre)¾ oz fresh lemon juiceGinger beer, to topIce Directions:Fill a shaker with ice. Add gold rum, blackberry liqueur, and lemon juice.Shake until chilled, then strain into a tall glass over fresh ice.Top with ginger beer and give it a gentle stir.Garnish with a lemon twist (or, if you’re feeling dramatic, a feather-shaped stir stick).So pour one out clink your glass, and let’s get into it! Join ourCorks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715 Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gold–Book 5 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Golden Puff CakesIngredients:For the pastry(choux dough):½ cup (1 stick) unsalted butter1 cup water¼ tsp salt1 cup all-purpose flour4 large eggsFor the filling:1 cup heavy whipping cream2 tbsp powdered sugar1 tsp vanilla extract (or almond, if you want a more courtly flavor)For finishing(optional but very on-theme):Honey drizzlePowdered sugar dustingEdible gold shimmer or flakes Directions:Make the pastry:Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.In a medium saucepan, combine butter, water, and salt. Bring to a boil.Add flour all at once and stir vigorously until the mixture pulls away from the sides and forms a ball.Remove from heat and let cool for 5 minutes.Beat in eggs one at a time, mixing well after each until smooth and glossy.Bake the puffs:Drop rounded tablespoon scoops of dough onto the baking sheet, spacing them a couple inches apart.Bake 20–25 minutes, until golden brown and puffed. Do not open the oven early, or they’ll collapse!Remove and cool completely.Whip the filling:Beat cream, sugar, and vanilla until stiff peaks form.Assemble the puffcakes:Slice puffs in half or poke a small hole in the side.Pipe or spoon cream inside.Finish with flair:Dust with powdered sugar.Drizzle with honey in thin golden ribbons.Sprinkle edible gold shimmer for Auren’s touch. Wine/Cocktail Pairing: Where the Land Ends Reserve BlendThis full-bodied, complex wine is like an adventurousjourney with bold notes of blackberry, fig, and tobacco weaving together in perfect harmony. Decant to reveal its rich, structured layers, and savor the dry elegance that pairs beautifully with BBQ, ribs, and cured meats. This winepromises to be a great beginning for your wine-sipping adventure.Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Fire-Kissed S’mores DipQuick Version:In a small bakingdish:       Layer chocolate chips      Top with marshmallows (I like the mini ones for this)      Bake at 400 for approximately 8 minutes or until toastedEat with graham crackers, vanilla wafers, the cookie of your choice or even with a spoon because you’ve earned it! Wine/Cocktail Pairing: The Rot RoyaleA dark blackberry and elderflower champagne cocktailIngredients:1 oz crème de mûre (or muddled blackberries)2. 0.5 oz St. Germain (elderflower liqueur)Top with chilled prosecco or dry sparkling wineOptional: splash of lemon juice to cut the sweetness Garnish with a blackberry and a dried flower petal (because we're classy chaos)It’s dark, floral, a little sweet, a little sharp—just likeAuren’s new vibe. It looks harmless until you drink it and suddenly feel like razing a kingdom to the ground with nothing but your trauma and glitter. 10/10, would sip while sentencing my enemies to magical oblivion. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Easy Beer BreadIngredients:1 12 oz bottle or can of beer3 cups flour1 tablespoon baking powder1 teaspoon salt3 tablespoons sugar4 tablespoons (½ stick) butter melted Directions:In a large bowl, whisk together the flour, baking powder, salt and sugar. Make a well in the center and pour the beer into the well. Stir until combined.  Pour mixture into a greased 9x5 loaf plan.Pour the melted butter over the top and spread it so it covers the whole surface. Bake at 375 for 30-45 minutes.  If you want, you can add cheese or bacon to this or other seasonings to change the flavor. You can also substitute lemon lime soda or seltzer water for the beer. Wine/Cocktail Pairing: Cupcake Red Velvet Smooth, a little indulgent, and full of spicysecrets—just like our favorite gilded girl and her walking paradox of a fae king. With notes of blackberry, mocha, and dark cherry, it’s basically what Rissa tastes when she drinks Osrik’s terrible camp wine and pretends she doesn’t want to climb him like a tree.It’s deceptively sweet with a little edge, kind of like whispering, “You’re the worst bad mistake I’m glad I never made,” while making direct eye contact. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Air Fryer Chicken WingsIngredients:2 lbs chicken wings drumettes and flats (make sure to pat these dry with a paper towel)1 tbsp olive oil2 tsp baking powder (just trust the process)Salt and pepper to taste or whatever seasoning/rub you'd like for flavor Directions:Dry the wings with a paper towel - this is a very important stepIn a large bowl toss the dried wings with the remaining ingredients Place in a single layer in the air fryerCook at 250 for 15 minutes, flip the wings and then cook for 15-20 minutes at 430. Wine/Cocktail Pairing: Imagery ChardonnayCrisp and elegant, this Chardonnay radiates aromas of apple, lime and pear. Subtle oak and the addition of Chenin Blanc, boost this wine's brightness and overall floral characteristics. Balanced flavors of red apple, citrus and honeysuckle coat the mid-palate, with a creamy finish. Natural varietal characteristics of Chardonnay shine through without being overshadowed by dominant oak notes. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:London Fog SconesIngredients:For the Scones:2 teaspoons earl grey black tea loose leaf (or 2 tea bags)⅔ cup milk2 ½ cups all-purpose flour2 teaspoons baking powder½ teaspoon salt⅓ cup granulated sugar6 tablespoons butter cold1 teaspoon vanilla extract For the Icing:½ cup confectioners’ sugar sifted1 tablespoon milk½ teaspoon vanilla extract Directions:Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and setaside.In a small saucepan on medium-heat, warm milk. Remove the saucepan from heat before it boils. Add earl grey tea (loose leaf or tea bags), cover and steep for 7 minutes. Let cool.In a large mixing bowl, combine the flour, baking powder, salt and granulated sugar.With a pastry cutter, fork or your fingers, cut the cold butter into the dry mixture until coarse. Add vanilla extract and theearl grey infused milk with the spent tea leaves. If you used tea bags, cut them open and add the spent leaves to the batter. Gently fold with a spatula until dough begins to form. Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.Brush the tops of the wedges lightly with milk and bake in a preheated oven for 20-22 minutes or until the scones are lightly golden brown.Remove from the oven, place on a wire rack to let cool before adding the icing. Wine/Cocktail Pairing: Clean SlateClean Slate wine is produced in the Mosel Valley,a renowned region in Germany famous for its steep vineyards and slate-rich soil. The wine is a product of a partnership between Moselland and Winebow,with Moselland being the largest vineyard owner in the Mosel and a top exporter of Riesling. The unique slate soil helps retain heat, allowing grapes to ripen slowly and develop complex flavors. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Peanut Butter Oat SquaresIngredients:3 cups oatmeal 1 cup peanut butter½ - 1 cup honey Directions:Line a 9×9 pan with non-stick foil, or regular foil as long as you use a non-stick spray.Melt the honey and peanut butter together until it's smooth enough to mix with the oats. Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand) and then mix well.Pour it into your prepared pan and then store it in the refrigerator for a few hours until it's set enough to cut into squares. You can store them in the refrigerator to keepthem firm, or leave them out if you like them soft and sticky. Wine/Cocktail Pairing: Ancient RootsThis red blend is smooth but earthy, like it clawed its wayout of the past just to sit in your glass and whisper, “you are not ready for this emotional spiral.”It’s the kind of wine that lingers on your tongue like Slade’s guilt, with a finish that hits almost as hard as Auren whispering, “Where were you?” through clenched teeth.So raise a glass—to ancient roots, severed ribbons, andmagical boys trying their best but still failing spectacularly. We’re going in. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715 Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Lemony Lentil SoupIngredients:1 tablespoon olive oil1 medium white onion, peeled and diced2 medium carrots, diced5 cloves garlic, peeled and minced6 cups vegetable stock (or chicken stock)1 1/2 cups red lentils, rinsed and picked over (I used yellow—still delicious!)2/3 cup whole-kernel corn2 teaspoons ground cumin1 teaspoon curry powder(optional) pinch each of saffron and cayennezest and juice of 1 small lemonsalt and  black pepper  Directions:Sauté the veggies. Heat oil in a large stockpot overmedium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.Blend (optional). Using either a hand blender or traditionalblender, puree the soup until it reaches your desired consistency.  (I skipped this step to keep the soup a chunky)Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.Serve. Serve warm, garnished with an extra fresh lemon slice if desired.Wine/Cocktail Pairing: Halos de Jupiter ViognierThese chapters are Auren’s crash and rebirth. She hits rock bottom. She grieves the loss of her ribbons—her magic, her identity, her wings—and for the first time, lets herself feel it all. She goes from denial to sobbing to clarity. It's devastating and honest, and when she finally says she wants to be strong, not just pretend to be fine, it's like her soul’s tectonic plates have shifted.Now, enter Viognier.So yeah, this wine isn’t just pretty—it’s resonant. Golden on the outside, powerful in its core, and named for a planet that governs transformation, expansion, and throwing lightning bolts when shit needs to change.So pour yourself a glass of Viognier. Swirl it. Sip it. And toast to the girl who’s done falling. She’s ready to fly. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Chicken Bacon Ranch SlidersIngredients:2 ½ cups shredded rotisserie chicken⅓ cup ranch dressing12 dinner rolls6 slices cheddar cheese6 slices bacon, cooked and crumbled1 tablespoon chopped chives1 tablespoon butter, melted¼ teaspoon onion powder¼ teaspoon garlic powder¼ teaspoon dill weed Directions:Preheat oven to 375F.Dump the chicken and ranch dressing into a mixing bowl.Stir until all of the chicken is coated in the dressing.Slice the dinner rolls in half horizontally.Place the bottoms of the rolls on a baking sheet.Spoon the chicken mixture on to the buns and spread it out evenly.Place the slices of cheddar cheese on top of the chicken.Sprinkle the crumbled bacon and chopped chives on top.Place the top buns on the sandwiches.Add the onion powder, garlic powder and dill weed to a small bowl with the melted butter and stir well.Brush the seasoned butter on top of the buns.Cover the sliders with foil.Place in the oven and bake until the cheese is fully melted and the buns are nicely browned. 17-20 minutes.Serve and enjoy!Wine/Cocktail Pairing: Blood Orange & Blackberry Smash (Mocktail OR Cocktail)Recipe:Muddle 3–4 blackberries with a splash of simple syrupAdd juice of 1 blood orangeTop with sparkling water or proseccoOptional: dash of bourbon or gin for kickGarnish with a rosemary sprig or blackberry skewer Blood oranges = symbolic of passion, pain, and transformation.Blackberries = darkness, resilience, complexity.  Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Gilded Spiced Nuts RecipeIngredients:2 cups mixed raw nuts (almonds, cashews, pecans, walnuts all work great)1 tablespoon olive oil or melted butter2 tablespoons maple syrup or honey1 teaspoon ground cinnamon½ teaspoon cayenne pepper (adjust to taste—go hotter if you're channeling Rip's energy)½ teaspoon smoked paprika¼ teaspoon ground ginger½ teaspoon sea salt¼ teaspoon black pepperOptional: ½ teaspoon turmeric (for a golden hue)Optional: Edible gold dust/flakes for drama Directions:Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.In a mixing bowl, combine the olive oil (or melted butter) and maple syrup (or honey). Stir in all the spices and salt to make a paste.Add the nuts and toss to coat thoroughly so every crevice is glistening and spiced.Spread out evenly on the baking sheet in a single layer.Bake for 20–25 minutes, stirring once halfwaythrough, until the nuts are toasted and aromatic. Watch closely to prevent burning in the last 5 minutes.Cool completely. As they cool, they’ll crisp up into caramelized, spiced perfection.Optional but fabulous: Once cooled, sprinkle with edible gold dust or flakes for that “gilded” touch.Wine/Cocktail Pairing: Sweet Ass MartiniRecipe:2 oz vanilla vodka1 oz white cranberry juice0.5 oz elderflower liqueur or simple syrupShake with ice and strain into a martini glassGarnish with a frozen white grape or a sprinkle of shimmer dust Vibe: Fancy, a little flirty, and deceptively strong. Just like our girl Auren post-Glow Up. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Better than Sex cakeIngredients:Devil’s Food Chocolate cake mix plusingredients listed on the cake box (or make from scratch)1 14- ounce can sweetened condensed milk1 16- ounce jar caramel sauce1 8- ounce tub of Cool Whip4 Heath bars chopped (or 8 oz bag of Heathbits) Directions:Preheat oven to 350°F. Prepare a 9×13 dish by spraying with nonstick spray.Make the cake according to the package directions for a 9×13 cake.When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.Pour the sweetened condensed milk all over the top of the cake and spread it out.Then pour the caramel sauce over the top of the cake and spread it out.Refrigerate the cake for at least two hours.Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.Wine/Cocktail Pairing: “Liquid Gold” Sparkler         Because nothing says end of anera, beginning of a reign of glitter-fueled terror like champagne laced with gold shimmer and a splash of vengeance.We’re toasting the final chapters of Gleam with a fizzy little number we’re calling Liquid Gold—a sparkling cocktail that tastes like freedom, rage, and just a hint of “I warned you not to underestimate me.”Why this pairing?Because Midas finally gets handled, and it deserves bubbles. Auren doesn’t just reclaim her power—she erupts with it, taking down a ballroom, a tyrant, and honestly? Our last nerve. The gold? Alive. The walls? Melting. The drama? Peaking. This is the moment she snaps the leash—and we are HERE for it.Elderflower for Slade’s tenderness, lemon juice for the sharpness of betrayal, and champagne because... this is a fucking celebration.So raise your glass and say it with us:To cages burned. To ribbons cut. To golden girls who bite back. Cheers, bitch. 🍾✨   Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Recipes for food and cocktails mentioned in this episode:Slow Cooker Honey Glazed HamIngredients:4-5 pound boneless, spiral sliced ham (make sure it's pre-cooked)1/2 cup light brown sugar1/2 cup honey1 tablespoon Dijon mustard1/4 cup water Thicken the honey glaze (optional):1 tablespoon cornstarch1 tablespoon cold water Directions:Spray the insert of the slow cooker with cooking spray or use a liner. Unwrap the ham and place it flat side down into the slow cooker. In a saucepan, over medium-high heat, combine the brown sugar, honey, Dijon mustard, and water. Heat and stir until the sugar is dissolved. About 1-2 minutes. Pour the glaze over the ham. Cover with the lid and cook on LOW heat for 5-6 hours. * 3-4 times during the cook time, take a baster or a large spoon and pour some of the glaze over top of the ham. Take the ham out and place onto a serving plate. At the end of the cook time the slices of ham should be noticeable so take a knife and finish cutting the slices. Use the glaze from the slow cooker and pour some over the ham slices. Serve!(Optional) Thicken the Glaze:Pour the liquid from the slow cooker into a saucepan. Set the heat to medium-high.Mix together the cornstarch + water and pour into the saucepan. Cook for 1-2 minutes or until it boils. Reduce heat and let simmer until desired thickness is reached.*As it sits off the heat it will thicken up moreWine/Cocktail Pairing: Sweet Ass White - Prairie Creek Winery         This episode’s chapters had one major development: Slade and Auren finally get it on. And to honor thatlong-awaited, tension-loaded, ‘took-you-long-enough’ moment, we’re cracking open a bottle of Sweet Ass White from Prairie Creek Winery. Because yes—after all the brooding stares, the nighttime walks, and emotional wallshigher than the Ranhold battlements—they finally tap that sweet ass. And it is, indeed, sweet. Cheers to consent, chemistry, and breaking a bed.   Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Alton’s Ginger Ale Glazed CarrotsIngredients:1 lb Carrots, about 8 medium1 1/2 tablespoons unsalted butterHeavy pinch kosher salt1 cup ginger Ale1/2 teaspoon chili powder1 tablespoon fresh parsley leaves Directions:Peel and cut carrots on the bias 1/4 inch thick.Combine the carrots, butter, salt and ginger ale in a wide sauté pan over medium heat. Cover and bring it to a simmer.Remove lid, stir, reduce the heat to low. Cover and cook for 5 minutes longer. Remove lid, add the chili powder and increase the heat to high.Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.Move to a serving dish, sprinkle with the parsley and serve.Wine/Cocktail Pairing: Unsinkable – Red Table Blend         We chose Unsinkable because these chapters are all about surviving the wreckage and refusing to drown.Auren gets knocked down—emotionally, physically, metaphorically—and she still rises. Over and over. She’s hit, humiliated, gaslit, and haunted by her past, but still she claws her way back to herself.          This wine is bold, unyielding, and full-bodied—just like the energy in these chapters. It's not about being unbothered. It's about being unbreakable, undeterred, and yes, unsinkable. And let’s be real: the only thing going under in this episode... is Midas’s grip on control.         So pour a glass, toast to emotional resilience and fae-level forearms, and let the drama wash over you—because we? We don’t sink. We simmer.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Buchteln BunsIngredients: 500 g (3 ⅓ cups) Flour - all purpose60 g (¼ cup) Sugar - granulated10 g (3 tsp) dry baker's yeast - instant or 25 g fresh yeast2 Eggs - room temperature100 ml (⅓ cup) milk - lukewarm (100–110F/37-43C)200 g (¾ cup) Sour cream1 pinch salt Instructions:Dissolve the baker's yeast in the lukewarm milk and let it rest for a few minutes.Mix the flour, sugar and salt together in the bowl of your stand mixer, then while continuing to mix, add the eggs, the sour cream and the milk containing the yeast.Knead everything for about 10 minutes, until you get an elastic dough (a little sticky) then cover with a cloth and let your dough grow for about 1h30 - 2h, until the dough doubles in volume.Place the dough on your floured worktop and remove the gas with the palms of your hands.Cut out and form small balls of dough of about 50 g each.Place each ball of dough well aligned in a large rectangular dish without sticking them too much from the edges or between them.Cover your dish with a tea towel and let it grow for 1h-1h30.Preheat your oven to 302°F/ 150°C, bake for about 30-35 minutes.Let your sweet yeast rolls cool down and sprinkle with confectioner’s sugar.Wine/Cocktail Pairing: Nutrl We’re doing some nutrl’s because we’re recording after work, and this is what I had on hand. If we wanna stretch for it, it’s because now both 6th and 4th kingdom are on neutral terms?Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Spinach and Feta Stuffed Garlic Pull-Apart BreadIngredients:3 1/4 to 3 3/4 cups all-purpose flour, divided2tablespoons sugar1 packet Rapid Rise Yeast (1/4- ounce or 2 1/4 teaspoons)1 teaspoon salt3/4 cup milk1/4 cup water1/4 cup butter, room temperature1 egg8 ounces chopped spinach, drained8 ounces feta crumbles (I used 5 ounces of feta and 5 ounces of a blended garlic feta dip that we bought at Aldi) Coating1/2 cup butter, melted2 tablespoons grated Parmesan cheese1–1/2 teaspoons Garlic Powder1–1/2 teaspoons Greek SeasoningInstructions:Combine 2 cups flour, sugar, yeast and saltinto the bowl of your stand mixer and mix on low until blended. Combine milk, water and butter in a microwave-safe bowl. Microwave on high in15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture and then add the egg.Mix with the paddle attachment for 2minutes on medium speed, scraping the bowl as needed. Add 1 cup flour; beat 2 minutes at high speed. If necessary, stir in just enough remaining flour sothat the dough will form into a ball.Lightly flour your countertop and knead the dough until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. (Alternately you can switch out the paddle attachment for your dough hook on the stand mixer and do this step with the dough hook).Cover the dough with a towel and let it rest for 30 minutes.Coat a 10- cup bundt pan with nonstick spray and set aside.Mix the feta and spinach together in a small bowl. Set aside.Cut the dough into 32 pieces. Wrap each piece of dough around a teaspoon of the spinach and feta mixture.Combine butter, Parmesan cheese, garlic powder and Greek seasoning in a small bowl.Dip each dough ball into the melted butter mixture. Place in prepared pan. Pour any remaining butter over rolls and cover with towel. Let the dough rise in warm place until doubled in size, about 45 minutes.Preheat oven to 375°F. Bake the rolls for 25 to 30 minutes or until golden brown. Cool 5 minutes in pan, then invert on serving plate.Serve warm.Wine/Cocktail Pairing: Berry Dazed by Prairie Creek VineyardDescription: Berry Dazed is a sweet red wine, with blueberry & pomegranate flavors! It is a sweet, fruity drink. the perfect wine cocktail. serve chilled, on the rocks, or blended.Berry Dazed by Prairie Creek Vineyard is the wine pairing this week! Largely because 1) I got this wine on sale and2) Auren was berry dazed at the end of the last book so it felt fitting.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Chocolate Chip Cookies Ingredients:2 ¼ cups all-purpose flour1 tsp baking soda1 tsp salt1 cup (2 sticks) butter or margarine, softened¾ cup granulated sugar¾ cup packed brown sugar (I use light brown)2 teaspoons pure vanilla extract2 large eggs2 cups semi-sweet chocolate chips1 cup chopped nuts (optional) Instructions:Preheat the oven to 375°F. In a large mixing bowl, beat the sugars, butter, and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips (and nuts) with a spatula. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 ½ to 11 minutes or until golden brown, 9 ½ will give you a softer cookie, if you like it a bit crisper bake for 11 to 12 minutes. Remove to wire racks to cool completely.  Wine/Cocktail Pairing: Telling Old Stories from WIncDescription: Smooth, moody, and a little dangerous—like a secret whispered between enemies-to-lovers during a tense standoff. It has flavor notes of dark cherry, hints of clove and spice, Earthy undertones and a long finish.  Why it pairs with Glint:This wine is called Telling Old Stories, and what is Glint ifnot Auren telling herself the same old stories—until they stop working? It’s the taste of realization, rebellion, and rewriting your damn narrative. It’s also the wine you drink while yelling, “YES, GOLDEN GIRL, GET MAD!” when she rips the cage door off its hinges.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Special Dark Cocoa Powder BrowniesIngredients:1 ¼ cups (238g) granulated sugar1/3 cup (78ml) vegetable oil (I have used Greek yogurt and butter as subs for oil, applesauce will also work!)¼ cup (59ml) milk (or red wine!)2 teaspoons (10ml) pure vanilla extract1 large egg1 cup (140g) all-purpose flour½ cup (40g) natural unsweetened special dark cocoa powder¼ teaspoon baking soda1/2 teaspoon salt¾ cups (168g) dark chocolate chips, plus additional for garnishInstructions:Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.In a medium-sized mixing bowl, combine the granulated sugar with the oil, milk and vanilla extract and beat together until well combined.Next add the egg beat just until combined, about 30 seconds or so.Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.Spread the batter evenly in the prepared pan and sprinkle another handful of chocolate chips over top. Bake at 350°F for 25-30 minutes. A toothpick inserted into thecenter will be damp but not gooey or wet. Remove from the oven and allow to cool prior to cutting.  Wine/Cocktail Pairing: The Velvet DevilDescription: This red is lush, smoky, and just sharp enough to keep you on edge. It’s Midas’s condescension in a bottle. It’s Slade’s purring deception. It’s the drink you pour when a girl finds her spine and finally—finally—says no to the cage.So pour yourself a glass of The Velvet Devil. Let it burn a little. Because this episode? It’s not soft. It’s not sweet. And it sure as hell isn’t safe.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Cream Cheese Sausage BallsIngredients:1 pound pork sausage8-ounce block cream cheese, softened2 cups Bisquick baking mix1 cup shredded cheddar cheese Instructions:Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.In the bowl of a stand mixer, mix together 1 pound hot pork sausage and 8 ounce block cream cheese, softened (note this can be done in a bowl with a hand mixer or by handas well.)Add in 2 cups Bisquick baking mix and stir until combined.Then add in 1 cup shredded cheddar cheese. Feel free to be generous with your cheese measurements. Add more if you like more. Stir until combined.Scoop up meat mixture and form into 1-inch balls and place on baking sheet or mini muffin pan. I find this easiest with a cookie scoop. If they don't come out round enough, you can just roll them around in your hand a bit.Then pop the baking sheets or mini muffin pans in the refrigerator for 10 minutes to chill (this will help keep them from spreading out while baking.)Once they are chilled, bake for about 25 minutes. Then serve!Wine/Cocktail Pairing: Loves Me Not (2022 Red Blend – California)Description: This silky red blend brings dark cherry, plum, and mocha to the table—like a love letter gone sour, or that moment Rip helped her off the horse and then emotionally suplexed us all into the snow. Medium-bodied with just enough spice to sting, it’s the perfect pour for watching trust unravel and choices haunt you in high-definition heartbreak.Pairs beautifully with dramatic sighing, yelling "GIRL NO" at fictional characters, and rewriting your ex’s name into a villain arc. Drink chilled... like Rip’s energy this chapter.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Chicken and noodlesIngredients:4 tablespoons Butter1 Yellow Onion (chopped)3 Celery Stalks (chopped)4 Carrots (peeled and chopped)2 Large Garlic Cloves minced or 2 tbsp jarlic1 tsp turmeric1 tbsp tuscan rosemary seasoning1 tsp salt1 tsp ground black pepper2 tbsp flour2 quarts chicken stock3 cups cooked chicken (I used chopped up rotisserie personally but you do you)1 bag (12 oz) Reames frozen egg noodlesInstructions:Melt the butter in a large pot and sauté the onions, celery, carrots, and garlic until the veggies soften and onions become translucent- about 10 minutes.Add the turmeric, tuscan rosemary seasoning, salt, and black pepper. Stir to coat the vegetables Add the flour and cook, stirring, for 2 minutes.Whisk in the chicken stock and bring to a simmer.Add the frozen egg noodles and cooked chicken. Cook over medium- low heat for 20-25 minutes until the noodles are cooked through. ServeWine/Cocktail Pairing: Anti-Love Club RieslingDescription: Because let’s be real—this entire stretch of the book is just Auren reluctantly coming to terms with the fact that Midas is not it, Rip is pushing all her buttons, and she’s a lot stronger than she’s been allowed to believe.This wine is sharp, biting, and a little sweet underneath all that sass—kind of like every interaction between Auren and Rip in these chapters. From Auren being sick and snappy in Chapter 19, to the “Fucking say it!” moment in Chapter 24, to her slowly untangling the lies she’s been told in Chapter 25 and beyond—this wine gets it.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!