Note: as of 8.1, the Darkmoon Faire profession quests will now give skill ups for the BfA professions.
However you will need to have at least 75 points in the classic profession!
You can’t just roll a char, boost to 110, learn the Kul’Tiran professions and then get +5 skillups from the Darkmoon Faire!
Darkmoon Faire for +5 to professions!
So far my most popular post has been related to soloing raids – something I’ve mostly done for mounts.
However that post has a problem – it assumes that you’ve done the encounters at the level they were intended for and thus know the mechanics which can be ignored. And those which can’t.
Soloing raids in more details
This isn’t a recipe; it’s a good technique to cook tasty steak.
The end result – medium rare
These were fun to make! A friend is vegan so, after making some gluten free gingerbread cookies, I thought I’d take a stab at ones which were vegan as well!
I had a look at quite a few vegan recipes, which generally contained wheat as well. I ended up creating the one below from what I’d read & my previous experience
This is something I’ve been working on for a little while; making gluten free profiteroles was something I wanted to do, not only because they’re tasty, but because it would be a step up in baking for me!
These are filled with creme patissiere which needs to be prepared ~day in advance; if you don’t want to wait you could always replace that with whipped cream – I’d add some caster sugar to the cream if you do that.
I’ve been playing around with protein powder in cooking some more; this is a first try at pancakes with that.
Flapjack – or granola bar if you’re in the US – is something I use during a gym session after some HIIT cardio. I find it helps to keep the workouts which follows that more on track.
However this isn’t based on oats!
I’ve been meaning to make cheesecake for a while; never made it before so this is a trial run more than anything!
Seemed to come out okay, although there are definitely things I’d do differently next time.
This is an alternative to the GF waffles I made previously; they use sweet potato to help give a better texture. They work surprising well!
Made a gluten free toad in the hole last night which was rather tasty!
“Toad in the hole” does sound a bit odd – in the UK its sausages in a batter which rises. According to my US colleagues, they’d be expecting a fried piece of bread with a hole in the middle, into which an egg is broken into!
This is the UK version – although I’ve been known to make such bread + egg things in the past as they’re quite tasty. So long as you leave the egg yolk runny!