TANDI QE Hoder Alston tent compiaçat toct i resquiraziuns lexhitais per l'aðmiçiun àl Regipäts Talossan, es tent comvimçat la naziun es noi da sieu intereçù in la citaxhienità Talossan (la Mhiglhor Cosă Qe L'Erxhent Non Put Comprar), da sieu intenziun es desireu à partiçipar in noastră vidă naziunal, es da sieu leialtà àl Coronă, noi sint rat es þonourat àð aðmiçar perventüră Hoder Alston àl statüs exaltat del 614-l:t CITAXHIÉN VEITAT DEL REGIPÄTS TALOSSAN, es dal provinçù Fiovă, cün toct i drepts, privilexhuns, es deveirs qi sint iherinds à ça.

Fäts par va mha in la nómină del Regeu Txec es sub sieu Saxhel Rexhital li 23. Setemvar in l'anneu dal eră comun 2026, in el secund anneu del röin da noastra soveran cortös Regeu Txec, es el 47-l:t dal independençù da Talossa.

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WHEREAS Hoder Alston has completed all the legal requirements for admission to the Kingdom of Talossa, and has satisfied the nation and us of his interest in Talossan citizenship (the Best Thing Money Can't Buy), of his intention and desire to participate in our national life, and of his loyalty to the Crown, we are pleased and honoured hereby to admit Hoder Alston to the exalted status of the 614th NATURALISED CITIZEN OF THE KINGDOM OF TALOSSA, and of the province of Fiovă, with all the rights, privileges, and duties thereunto appertaining.

Done by my hand in the name of King Txec and under his Royal Seal this 23rd day of September in the year of the common era 2026, in the second year of the reign of our gracious sovereign King Txec, and of the independence of Talossa the 47th.




Sir Lüc da Schir
Secretar d'Estat / Secretary of State

...and I wanted to mark it here. What a guy.

Excellent news.

Quote from: Miestră Schivă, UrN-GC on September 22, 2026, 03:44:11 PMJudging by the debates on the Democracy Amendment in the last Cosa, there appears to be cross-party support for moving to a system where we vote for individuals as well as (even instead of) parties in the Cosa, while preserving proportionality. It is rare that you see @owenedwards and myself agreeing on something.

My personal preferences are either STV or a minimalist system where you vote for a party list + one candidate on that list. Let's get the debate going and try to get something out of this Cosa.

Fine, I'll change my mind on it...;)

Noted - will get to sending the oath and the grant for Hoder later today.

Quote from: Breneir Tzaracomprada on September 23, 2026, 03:34:49 AM@Moinul Moin would it be possible to use your Chicken Biryani photo as the cover for this edition? I had planned on using Crement's okonomiyaki photo but the Biryani looks tasty.

Yes, You can use it!(It's my pleasure)

@Moinul Moin would it be possible to use your Chicken Biryani photo as the cover for this edition? I had planned on using Crement's okonomiyaki photo but the Biryani looks tasty.

Mick!

WHEREAS @Lee Kinrin  has expressed a genuine interest in joining the Kingdom of Talossa and becoming part of its unique community, and

WHEREAS he has demonstrated an interest in the Kingdom, its people, institutions, and politics, and

WHEREAS he seeks to become a citizen of this wonderful micronation and to participate in its civic life, and

WHEREAS he appears to be a friendly person who would be a welcome addition to our community, and

WHEREAS I believe that he would contribute positively to Talossa, as he has expressed an ambition to serve in this micronation in the future, and

THEREFORE, I, Moinul Moin, a citizen of Atatürk of the Kingdom of Talossa, do hereby petition the Secretary of State, @Sir Lüc, to issue a grant of citizenship to Prospective Citizen @Lee Kinrin , as specified by law.

Quote from: Françal I. Lux on September 22, 2026, 07:39:01 PM

Quote from: Moinul Moin on September 22, 2026, 01:59:13 PM->Bangladeshi Chicken Biryani

Chicken Biryani is one of my favorite dishes from Bangladesh. It is something you will often find at family gatherings, weddings, celebrations, or simply when people want to make a special meal at home(In Bangladesh and India). There are many different ways to make biryani, but this is a simple Bangladeshi-style version that I enjoy.

->[Ingredients]

1.For the chicken:

* 1.5 kg chicken, cut into medium-sized pieces
* 200 g plain yogurt
* 2 tablespoons ginger paste
* 2 tablespoons garlic paste
* 1 teaspoon turmeric powder
* 1.5 teaspoons red chili powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* Salt(1 or 2 spoon)
* 2 tablespoons lemon juice
* 3 tablespoons cooking oil

2.For the rice:

* 500 g basmati(thick & Long rice)
* 2–3 potatoes, peeled and cut in half
* 2 bay leaves
* 4 cardamom pods
* 4 cloves
* 1 small cinnamon stick
* 1 teaspoon cumin seeds
* Salt
* Water for boiling

3.For the biryani:

* 3 large onions, thinly sliced
* Oil for frying
* 500ml warm milk(cow)
* A little saffron or saffron-colored food essence
* 2 tablespoons kewra water (Pandanus odorifer)
* 2 tablespoons Rose water
* 3–4 green chilies
* 2 tablespoons ghee(Clarified butter)
* Fresh coriander and mint

-->How to make it(Learnt from my mother)

First, I marinate the chicken with the yogurt, ginger, garlic, turmeric, chili powder, cumin, coriander, garam masala(mixed spices), salt, lemon juice, and a little oil. I usually leave it for at least an hour.
Next, I slice the onions very thinly and fry them until they become golden and crispy. These fried onions are called "beresta", and they add a lot of flavor to the biryani. I also lightly fry the potatoes and keep them aside.
I then fry the marinated chicken in a large pot over high heat. Once the chicken is partly fried and the oil starts coming out of the mixture, I add the fried potatoes.
While the chicken is cooking, I prepare the rice. I boil the rice with salt, bay leaves, cardamom, cloves, cinnamon, and cumin seeds. I don't cook the rice completely at this stage. It should be about 70% cooked, because it will finish cooking later with the chicken.
Now comes my favorite part: putting everything together. I place a layer of rice over the chicken, then add some fried onions, green chilies, coriander, and mint. I add another layer of rice and repeat the process.
Finally, I mix a little saffron with warm milk and pour it over the rice. I add the kewra water, rose water, and ghee, then cover the pot tightly.
The biryani is cooked on very low heat for around 20–25 minutes. This slow cooking allows the rice to absorb the flavors from the chicken and spices.
When it is ready, I gently mix the rice from the bottom upwards so that the grains stay intact.
It is best served hot, and I usually enjoy it with some salad or raita.

And there is one thing I personally like to do after eating biryani: I drink Coke! It gives me a wonderful, refreshing feeling after a hearty plate of biryani.

For me, Chicken Biryani is more than just a meal it is one of those dishes that reminds me of home and special occasions in Bangladesh. The view:-

I am definitely stealing this recipe. Thanks for sharing!

Haha!I hope you will enjoy it! Let me know how it turns out when you make it.