Quote from: Baron Alexandreu Davinescu on June 22, 2022, 07:10:32 PM

Did the Government have something like this in mind?

Quote from: King John on April 20, 2021, 04:13:53 PM

As a note to the above, I will add too that fine-paper versions of the Talossan grants above will be formally sealed and signed by me and sent to those individuals who indicated to my former regent that they wished for them.  Here is a picture of an example, pre-signature.

-NRH

I had forgotten this was posted, but in terms of issuing titles, that is a start, although, in the design for such a thing, perhaps also, including the coat of arms of the monarch at the top, and where appropriate, the CoA of the person getting the title, with the updated arms reflecting their title, also, the seal of the realm should be included too, to make the design feel more Talossan, authentic, and personal to the individual. Also, having a slightly different design for each rank would also be an idea.
The same could also be done with awards from the Ziu.

The Culture department is also thinking of other things that could be designed, and will post such ideas here when we have them, as i had said in an earlier post, this is intended as a collaboration project with the Min Culture and the College of Arms.

Quote from: Baron Alexandreu Davinescu on June 25, 2022, 05:27:06 PM

Quote from: Ian Plätschisch on June 11, 2022, 04:42:54 PM

[li$i] Webhosting costs: 86¤42 ($130.05)[/li][/list]

Could you break this down, please?  It seems very high.

The Seneschál has asked me to field this question. A yearly renewal for our webhosting on GoDaddy is due in July, which is $US64.20. The Government also decided to renew the domain names talossa.com ($15.95) and talossa.net ($18.95). We were originally going to let the other domain names expire, but firstly we were told that talossan.com would be updated, so that's another $15.95. Plus, a check of El Lexhatx D.2.9.2. suggests that we are legally required to hold onto kingdomoftalossa.net ($15.95).

The domain names, which I seem to recall the opposition were opposed to the Government relinquishing, all add up. And this is without renewing kingdomoftalossa.com and *.org.

WHEREAS there is a large legal loophole that would permit virtually any crime, including very serious crimes such as threats of sexual assault, theft, bribery, or anything else, and

WHEREAS the problem lies with the fact that we're offering unlimited and unqualified sanctuary under terms which clearly reference the medieval Christian practice of offering church protection from secular law, thereby allowing anyone to claim the right of sanctuary if accused of crimes, and

WHEREAS it's hard to find any other way to interpret this bit of the law so that it makes sense, and so therefore this reading probably is going to be a valid one, or at the very least would be an incredible complication that might make it impossible to prosecute someone, and

WHEREAS no one has yet taken advantage of it, but there's no reason to think that will last forever,

THEREFORE the tenth section of Title A of el Lexhatx, which currently reads

Quote

10. The Ziu hereby recognizes the historic right of churches and other religious organizations to offer sanctuary to individuals in dire need.

is hereby stricken in its entirety.

FURTHERMORE, the words "Except as provided in A.17," shall be struck from section 16.

FURTHERMORE, the Scribe is directed to renumber Title A in a sensible fashion.

Uréu q'estadra så:
Baron Alexandreu Davinescu

• Four cups of watermelon rind
• Half-cup of kosher salt
• Six tablespoons red pepper powder
• Three tablespoons toasted sesame seed oil
• Two tablespoons toasted sesame seeds
• Two large garlic scapes, thinly sliced, or two cloves of garlic, minced, as preferred or available

• What do you do when you finish with your watermelon?  You eat the rind!  Four cups of watermelon rind is typically something like the rind of between 1/4 and 1/5 of a medium watermelon.  To prepare, first trim off any red flesh that you still see, and then use a knife or vegetable peeler to remove the waxy green outside.  You should be left with curved strips of white rind.  Slice these into very thin strips with a sharp knife or a mandolin.
• Add your thin strips of rind to a large bowl, and then use your hand to stir them around while covering them in the salt.  You want each strip to get a liberal coating of salt.  If you need more salt, go nuts with it.  Don't worry -- most of that's going to be washed away!  Set this mixture aside.
• In another large bowl, mix together all of the other ingredients.  You want to end up with a thick paste.  Add more or less sesame oil, as necessary to achieve this.
• Once fifteen minutes have elapsed, begin squeezing out the watermelon rind.  It should already be sweating its juices, but you want to squeeze it tightly and wring out the rest of the liquid.  You can do this by the handful or use a cheesecloth, but don't use a mechanical press, since you want to keep the strips physically intact.  This process eliminates most of the salt, as it is carried away by the juice.  Try to wring out as much juice as you can, transferring the completed strips over to the bowl with your prepared sauce.  Discard the juice.
• Thoroughly mix, making sure to coat each strip in sauce.  If you have disposable gloves, you might want to wear them at this point.
• You're done!  While your subak kimchi is ready immediately, it will continue to ferment and become more delicious over the next few days.  Store in the fridge in a tightly sealed container.
• One common way to serve subak kimchi is putting a small pile on the side of a bowl of sticky rice, topped with a sunny-side egg.  If you're feeling masochistic, have a glass of soju (소주) with it!

As a note to the above, I will add too that fine-paper versions of the Talossan grants above will be formally sealed and signed by me and sent to those individuals who indicated to my former regent that they wished for them.  Here is a picture of an example, pre-signature.