crialis
A silence-scented spacebloom, crialis diligently collects and processes matter that is turned into ferzele, the red spinach tinged offspring of the mustard family.
description
A complex snowflake composed of six identical units. The crialis consists of six dark blue radial beams, each with a black oval tip at its inner end, and a sphere-and-beam network of spheretainers, attractors and connectors. The lime-green and turquoise spheres inside the transparent shells are the attractors, which disassemble and sort incoming matter that is then purified in the teal-coloured network of incubators (the cyan ringed balls on the main raydials). Under the right conditions, the substance is then fermented and released into the black tips, where it grows until the pressure forces the tips to open, allowing the content to spill out and instantly solidify into one orange hued ferzele. The six blue-green twinbeans serve the dual purpose of a propulsion jet and a secondary emagitter.
habitat + formations
Deep space around hucospheres. Flymation: chimney worm. Flomation: auhasard, tunnelring.
usage
The ferzele, classified as vegetable, is an excellent source of enneakna, fibre and vitamins. Use it in salads, soups or sauces. Under ideal environmental conditions, the crialis produces one ferzele every three weeks. Crialis itself is not edible with the exception of the lime green balls and beams, a rich and inexpensive source of the anti-hypothermic agent ferverigo.
omin dataset
Paniloppa (ferzele)
library
Sandra Noorhs Simulated Environments Archive. Focus on history, design, economics and classification. Includes T. T. Sharpies essays on interlocking simulated, imaginary and real environments. The classification section contains resources on the history and methodology of the Hansi-Ziggon variant of the Turing test.
defence + hazards
Ferzele-producing crialis is guarded by three-layered bouncebaks. To collect ripe ferzele, send *GFOYL. If not released, check status via *STS. Non-producing crialis has no defence.
recipes
Breaded ferzele with oofka sauree might sound like a historical drama dish. Not so! Created by Ku Tik, this contemporary delight is the centrepiece of the emerging Nunu Reelinu cuisine, which shuns the unimbler for a traditional range. Shape the pliant ferzele, one per person, into a disk about 20 cm in diametre, 5 cm high. Cut it into two halves. Spoon one half into a saucepan, add 0.5 L oofkas, some carrot flakes and 25g ahasmiks. Bring to a brief boil, allow to simmer. Meanwhile cut the other half into small pieces and spray each piece with bread crumble foam. Heatlick several times until crispy and golden. Finish by pouring the sauree into the spooned cavity of the cut ferzele and topping it with several pieces of the breaded ferzele. Sprinkle with fondella. Best with gin.
The crantwoberry juice was concocted specifically for the opening of the Andericon Community Centre. Abox the lime green connectors, bebox 1L water roplet, cebox 50 g disturberdies; unimbler 
cr47. Pour into a flexijug. Let stand for 66 days. Bring to a brief boil, cool and serve with a slice of sanina, a nanochocofruto cake.
