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MoonHunter's comment on 2013-06-16 01:53 AM
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MoonHunter's comment on 2014-10-03 05:14 PM


It's basically Medieval Arabic Gatorade, only it tastes better.


2 cups sugar

2 cups water

1/2 cup white vinegar (recomend less for modern palettes)

A small bunch fresh mint, washed

**a bunch of fresh chopped ginger

**any herbs that are tasty too you/

The process

*In a heavy bottom pot combine sugar and water, place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10-15 minutes.

*Add the vinegar and simmer for 25-30 minutes or until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.

*In the last minute or five add a few fresh mint (or ginger or other herbs... just one flavor set) to the syrup.

*Remove from heat and put it into refrigerator. Remove the infusing mint/ginger.

*If served heated/ warm, go as is. If serving cold/ cool/ room temp, add water to dilute it. Usually two to four cups.

This drink is common with medieval recreationists.

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MoonHunter's comment on 2014-10-04 11:09 PM

Ginger Tonic

Ginger has been used in Medicine for thousands of years and is said to help:

Soothe digestive disturbances

Alleviate nausea (great in early pregnancy)

Reduce fever

Calm coughing and respiratory troubles

Stimulates the circulatory system

Helps relieve muscle aches and pain

Can help get rid of dandruff

Emerging evidence shows it helps lower cholesterol

For hundreds of years Thamians (and other cultures around the world) have made various forms of naturally fermented “sodas” from sweetened herbs or fruit juice mixes. These natural fermented drinks contained beneficial life forces and humors to boost health. This version uses a fermented ginger culture to create a naturally fizzy tonic!

This natural recipe for ginger tonic (ale) uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy tonic/ ale without the alcohol.


* A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.

* ½ cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.

* ½ cup fresh lemon or lime juice

* ½ tsp sea salt or himalayan salt

* 8 cups of filtered (chlorine free) water (Most Thamian and American water has cholorine.. get a filter)

* ½ cup homemade ginger bug


1) Make a "wort" for your ginger tonic by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.

2) Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.

3) Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.

4) Add fresh lemon or lime juice and ginger bug (or whey).

5) Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.

6) Leave on the counter for 2-3 days until carbonated and transfer to the cooling room/ fridge where it will last indefinitely.

7) Watch this step carefully. It should be bubble and should "hiss" like a "soda" when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.

As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar!

8) The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).

9) Strain before drinking.

10) Enjoy!

It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.

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MoonHunter's comment on 2014-10-04 11:19 PM
I have added a few things to this one recently. I will probably add more soon... as I have found some interesting culinary bits. Go to Comment
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MoonHunter's comment on 2014-12-28 10:08 PM

A Grete Pye


1 pound short crust pastry

1 egg white; beaten until liquid

1 pound boned breasts of chicken

1 pigeon or wild duck and/or 1 saddle of hare or rabbit (not stewing meat)

salt and black pepper

1 pound minced beef

2 Tablespoons shredded suet

3 hard-boiled eggs, yolks crumbled

1/4 teaspoon ground cinnamon and mace and a pinch of ground cloves

1 ounce stoned cooking dates chopped

1 ounce currants

2 ounces stoned prunes soaked and drained

1/2 Cup beef stock

1 Tablespoon rice flour or cornflour


1) No Christmas feast in medieval times was complete without a 'grete pye'.

2) In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

3) Use just over half the pastry to line a 23-cm/9-inch pie plate. Brush the inside with some of the egg white.

4) Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes. Drain and leave to cool.

5) Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture. Add the rest of the spices to the dried fruit in another bowl.

6) Slice the parboiled meat.

7) Pre-heat the oven to 220C/425F/Gas Mark 7.

8) Add 1 or 2 tablespoons of the beef stock to the rice flour or cornflour in a small saucepan and cream them together; then add the remaining stock and stir over gentle heat until slightly thickened. Keep aside.

9) Cover the bottom of the pastry case with half the mince mixture. Arrange the sliced meat in a flat layer on top.

10) Scatter the chopped spiced fruit over it and cover with the remaining mince.

11) Pour the thickened stock over the lot.

12) Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid.

13) Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with egg white.

14) Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50 minutes longer. Serves 6 to 8.


Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; and caste therto pouder of peper and salt; and whan it is small hewen, put hit in a bolle. And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in. Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt. Then take mary, harde yolkes of egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell and saffron. But first, whan thoug hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, &c. And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.

Serve with a good hearty ale, a rich red wine or if you have it, a flagon of mead.

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MoonHunter's comment on 2015-03-25 07:17 PM
In all the known galaxies of Babylon 5, is there any more disagreeable culinary appellation than spoo? If there is, I don’t want to hear it. Spoo is squishy cubes of yuckworm. It is sometimes called Meat Jello. . Well, ladies and gentlemen and Pak’ma’ra, I’m going to rescue the poor spoo from the gunkier parts of the gastronomic world. I will make something so delicious that even the most jaded Centauri will feel a special tingling in all six happy places.

Getting Spoo in most places is near impossible. So much so, that what is given here is the local substitute. For humans, it is actually tastier than real spoo.

The recipe:

1/2 pound purple potatoes
1/2 non-purple potatoes (results will vary depending on how starchy or waxy the potato is, but that’s up to the cook’s preference)
1 egg
1 cup of flour
1/4 cup butter
1 teaspoon thyme OR 1 tablespoon crumbled Gorgonzola (explained below)

Peel the potatoes and boil them as you would for mashed potatoes. When the potatoes are done (tender but not falling apart) mash them until they are very smooth. No chunks. Allow them to cool slightly. While they cool, bring a stock pot half full of lightly salted water to a simmer.

Mix the egg and flour with the potatoes until a Play-Doh like dough forms. Turn the dough out on a floured sheet of wax paper and form it into a long rectangle, as with the flarn. Cut it into cubes using a knife dipped frequently in flour to keep it from sticking. You can make big cubes, little cubes, whatever you like. If the shape deforms when you cut it, no worries. Just reform the cube with your fingers.

When the forming is done, peel and slice the garlic and put it in a small pan over low heat with the butter and thyme (see next paragraph) until the butter is melted. Take off the heat. You can remove the garlic before serving or keep it in, depending on how strong a garlic taste you like. This will be the sauce.

Narn enjoy spoo fresh, which is the thyme variant of this recipe to be. Centauri prefer aged spoo. For this, make the same basic garlic/butter without the thyme, adding a little crumbled Gorgonzola over the Spoo just before serving.

Drop a dozen or so spoognocchi into the simmering water. They cook very quickly. Once they float to the top, use a slotted spoon or telekinesis to remove them. Repeat the process until they’re all finished. Though the raw potato is a dark purple, the finished gnocchi takes on a fascinating shade of light blue.

Gently toss with the garlic butter (adding the Gorgonzola if you’re doing it that way) and serve the cube-a-liscious beauties to your geekiest friends.

Based on Go to Comment
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Shadoweagle's comment on 2005-12-22 12:22 PM
Roast Razorhound leg with Chironus sauce

1.5 kg Leg of Razorhound, de-quilled and excess fat sheared.
1 tsp rock salt
3 tbsp worstershire sauce
1/2 tsp garlic
1 tsp thyme
70 gm grey Chironus seeds
Salt and Pepper to taste.

De-bone and butterfly Razorhound leg, taking extra care to ensure all poisonous quills have been removed. Rub in rock salt until Juices of the meat are drawn to the surface.
Combine Worstershire, Thyme and garlic, mixing well. Carefully add Chironus seeds 2-3 at a time, dropping gently into mixture so as not to cause them to explode. Mix softly using one of the spare Razorhound quills, and brush onto both sides of the. Roast with a high heat over one hour, turning once after 40 minutes. Cut into desired portions and serve with a green salad, dressed with lemon juice.

Disclaimer: Strolens Citadel assumes no responsibility for Injury including - but not limited to - loss of limb, poisoning, blindness, or deafness. Go to Comment
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Shadoweagle's comment on 2005-12-24 05:42 PM
Hemorigan Madmush

In the dark lofts of the Hemorigan treetop town of Mojena, where all the shady characters live, there are many delicacies frowned upon by the good folk of the treetop city. Using the mind or body altering fauna which grows in the vast forests which live below them, some meals are made which can have adverse affects. Many people have been fatally poisoned tasting unreputable feasts of this nature.

One of the most popular 'outlawed' meals, however, is known as Hemorigan Madmush, and is made from the hallucanogenic fungus "Chruinich" which sometimes grows along the waters edge of small streams. Approximately ten minutes after eating a bowl of Hemorigan madmush, the consumer's mind begins to addle and his actions become erratic, unpredictable and often quite humorous to anyone watching. The consumer is filled with a sense of complete euphoria and an hour into effects he begins to lose his memory. Some eight hours later, the consumer will come back to his senses in a strange place, often feeling bruised and battered, but also feeling completely giddy - finding even mundane things very amusing until they next sleep. They have no memory of the previous eight hours, but nor do they care about it.


200 mls of cream
2-3 'rashers' of diced smoked pigmeat - Bacon
1 cup sliced Chruinich * Normal mushrooms may be used to achieve the same taste, but the hallucanogenic effects won't occur.
100ml White wine
30g shaved hard cheese - Parmasen
100g Long, flat pasta


Cook off pigmeat in a small amount of oil. Add the Chruinich and sweat. Add wine and reduce slightly. Add cream and simmer until thickened to a sauce consistency. Serve on long, flat pasta and garnish with parmasen.

A simple recipe, but a very pleasing result. Go to Comment
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Scrasamax's comment on 2006-04-22 05:42 PM
I'm going to have to take a special trip to the liquor store for this one! Go to Comment
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Scrasamax's comment on 2006-04-22 06:01 PM
Baked Courge with Parmesan

1 ripe courge
1/2 cup of butter
1 clove garlic
3 tbsp of chopped fresh herbs
1 shallot, chopped
1 tsp lemon juice
3/4 cup grated parmesan cheese
salt and pepper

1. Cut courge in half and remove seeds. Place halves face down in a roasting tin add a touch of water and bake for 40 minutes at medium heat, until tender.

2. Meanwhile puree and blend the butter, herbs, garlic, shallot, and lemon juice until thoroughly blended and creamy, season with salt and pepper.

3. Remove cooked courges and cut slice from the bottom so the squash will sit level on a warmed serving plate.

4. Add dollop of butter herb mixture and sprinkle with grated cheese, serve remaining butter and cheese as sides as the courge is eaten.

common vegetarian and peasant dish served in Falhath Go to Comment
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Cheka Man's comment on 2005-12-22 12:33 PM
Roast Silverspider

1 young Silverspider
2 tablespoons of salt
1 tablespoon of thyme
Half a cube of butter

First shave your Silverspider very well, as if one of the hairs gets caught in your throat it could cause choking.Take a sharp knife and cut out the venom gland which is above the fangs to avoid being poisoned. Put the salt,butter and thyme on the skin and cook in an oven for an hour. Take out, cut open and serve. It tastes very like chicken. Serves 5. Go to Comment
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Cheka Man's comment on 2005-12-22 12:33 PM
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Cheka Man's comment on 2007-11-22 12:35 PM
Happy Thanksgiving everybody. Go to Comment
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Kinslayer's comment on 2005-12-22 12:31 PM
I've been threatening to make a Midian cookbook for a few years now...

Heldannic Blackened Fish

1 pound of fish--typically 4 cod, catfish, or haddock--filleted
1/4 cup of melted butter
1/2 teaspoon of crushed dried basil
1/2 teaspoon of ground red pepper
1/2 teaspoon of onion powder
1/4 teaspoon of black pepper
1/4 teaspoon of crushed dried thyme
1/4 teaspoon of garlic
1/4 teaspoon of ground white pepper
1/4 teaspoon of salt
1/8 teaspoon of ground sage

Thaw the fish if frozen (the Heldannic Confederation is mountainous & sub-arctic). Place an unoiled castiron skillet directly on the coals of the fire. Preheat the skillet until a drop of water sizzles, which may take up to five minutes.

Mix the seasonings together. Coat both sides of the fish with the butter by brushing or dragging. Coat the fish with the seasoning mix (some cooks again prefer dragging) & lightly tamp it in.

Add the coated fish filets to the skillet. Carefully drizzle half of the remaining butter, or about 2-3 teaspoons, over the fish. Cook the fish about 2 1/2 to 3 minutes, or until blackened. Turn the fish, carefully drizzle with the remaining butter, and continue cooking for another 2 1/2 to 3 minutes. The fish is done when the other side is blackened, and the fish flakes easily with a fork.

An optional variation on this recipe is to use a sliced red pepper and onion, instead of ground/powdered. Saute these in the skillet with a teaspoon of butter before placing the fish in the skillet. Go to Comment
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Kinslayer's comment on 2005-12-22 12:31 PM
Here's another Heldannic treat, this time from the Trolls.

Mushroom-Stuffed Human Burgers

3/4 cup of thinly sliced mushrooms
1/4 cup of thinly sliced green onion
1 clove of minced garlic
2 teaspoons of butter
1 1/2 pound lean ground Human
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a skillet, saute the mushrooms, onion, and garlic in butter until tender, or about 2 minutes. Combine ground Human, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter. Set these aside for now. Spoon equal portions of the sauted mushroom mixture onto the center center of 6 Human patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; press the edges to seal them. Place the patties on grill about 6 inches over medium-hot coals. Grill to desired doneness (about 5-10 minutes is recommended, but some prefer them simply seared), turning once. Serve them on bread or large rolls, if desired. Go to Comment
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Kinslayer's comment on 2005-12-22 12:32 PM
Here's yet another northern taste treat, this time from the Killian Empire. This one is quite popular in upscale restaurants.

Killian Squall Eeel

1 live squall eel
1 sliced green pepper
1 small sliced cucumber
1/4 cup of sliced mushrooms
2 tablespoons of soy sauce

Mix the pepper, cucumber, mushrooms, and soy sauce. Carefully hold down the squirming squall eel while slicing open its midsection. Remove the stomach, intestines, and (for females) the egg sack. Ensure that no eggs are left in the squall eel if the egg sack is accidentally ruptured. Peel the skin off of the squall eel. Stuff with the mix. Serve on a bed of rice, preferably in a covered dish to prevent the squall eel from trying to escape. Serves 2. Go to Comment
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Kinslayer's comment on 2005-12-22 12:32 PM
Here are two Elven dishes using cyphids. Cyphids are large insects (nearly half a pound each) that have odd red markings on their tan & brown carapaces; related to roaches.

Cyphid Pasta

6 ounces of penne pasta
1 chopped onion
2 tablespoons of olive oil
1 clove of minced garlic
1 sliced green bell pepper
3 chopped celery stalks
1 pound of sun-dried tomatoes
1 1/2 cups of dry hard cider
1 1/2 tablespoons of tomato paste
ground black pepper to taste
2 chopped cyphids

In a large skillet, cook the onion in the olive oil for 2 minutes. Add in the garlic, green pepper, and celery, and cook for an additional 5 minutes. Stir in the tomatoes, cider, and black pepper, and bring to a boil. Add in the pasta, cover, and simmer for about 15 minutes. Add the cyphids, recover, and continue to simmer for 5 more minutes. Serves 4.

Cyphid, Avocado, and Mango Salad

3/4 cup of olive oil
2 tablespoons of raspberry vinegar
1 teaspoon of grated fresh ginger
1 teaspoon of honey
1 teaspoon of mustard seed
1 tablespoon of lemon juice
1 tablespoon of minced fresh chives
1 teaspoon of chopped fresh dill
1 small shredded head of iceberg lettuce
3 avocados: peeled, pitted and sliced
3 mangos: peeled and sliced
4 whole unshelled cyphids
3 ounces of thinly sliced mushrooms

Combine the the oil, vinegar, ginger, honey, mustard seed, lemon juice, chives and dill in a bowl to make the dressing--whisk together until well blended. Place a mound of shredded lettuce in the center of each plate. Separate the wing covers of the cyphids, and carefully hammer a wedge between them to crack the carapace, and peel the two halves apart. Place a cyphid on top of each lettuce mound. Circle all of this with the mango and avocado along the rims of the plates. Sprinkle all of this with the mushrooms. Pour enough dressing to lightly cover. Serves 4. Go to Comment
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Kinslayer's comment on 2005-12-22 03:42 PM
Ale Unicorn
2 (1 1/2-inch) unicorn steaks, porterhouse cut, about 2 lbs. each

1/2 teaspoons sea or other coarse salt

2 tablespoons of unsalted butter

1 cup of ale

1-2 teaspoons Worcestershire sauce

Generously sprinkle the unicorn steaks with salt and let them sit covered at room temperature 30-45 minutes.

Melt the butter in small saucepan over medium heat. Remove pan from heat, stir in the ale and Worcestershire sauce and reserve mixture.

Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).

Keeping the smaller, more tender sections of unicorn meat angled away from the hottest part of the fire, grill the unicorn steaks uncovered 2 1/2 to 3 minutes per side. Move the unicorn steaks to medium heat, turning them again, and continue grilling 3-4 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times (more often if juice begins to form on surface). If grilling covered, sear both sides of the unicorn meat first on high heat uncovered 2 1/2-3 minutes; finish cooking with cover on over medium heat 5-7 minutes, turning steaks once midway.

Transfer the unicorn steaks to a platter and immediately top with equal amounts of ale/butter mixture. At the table, slide the unicorn steaks from bones in thin strips and serve hot, making sure to spoon mingling meat juices, ale and butter on each portion. Go to Comment
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Kinslayer's comment on 2005-12-22 03:45 PM
Bed-tender soul
There are many ways to flavour and prepare a soul for harvest and consumption. This method allows for a truly delicious flavourful essence, without the gaminess of a physically stalked & hunted mortal meal.

1 sentient prey, sleeping
telepathy or dream magic, at least one cup of either
soul harvester of choice
add knowledge of psychology to taste

First, you must enter into the sleeping mind and await a dream. While you are waiting for the dream state to properly percolate, you can dig through old memories for fears & shames. Gently wrap the prey in a safe, happy, and comforting dream. While it may be fun to suddenly drop the bottom out of their happy dream, such can leave the soul undone and less palatable. A sudden fright can cause fretful sleep, which may awaken a spouse or other bed-mate, and may even cause spontaneous awakening. The soul will not be properly seasoned this way.

Once the prey is safe and secure in the happy dream, slowly add elements of the fear and /or shame. For example, someone afraid of drowning can be shown a dream where they are watching televison, and on the show someone is alone in deep water. They cannot change the channel, and the television keeps getting closer. As they start to hear water (drips, splashes, and waves) all around them--quiet at first--they decide to simply leave the room--that you have so thougtfully provided a door to, to ensure the "safe & happy" aspect. Leaving the room causes the water to rush out of the televison set, leading to the chase. Be careful to not bring this chase on too fast or suddenly, or the soul may be scorched. Additional corruptive tastes may be added by placing loved ones or innocents in the way, that the victim must shove aside or climb over to escape his or her fears chasing. The soul is properly cooked in terror when the victim is on the brink of screaming insanity. It is at this point, when they usually tell themselves, "it's only a dream; I can wake up." This is when you reveal yourself, deny them the luxury of ever feeling anything pleasant again, and harvest the soul from the dream.

One particularly delightful combination of flavours is to mix for the victim: falling, while covered in spiders, when not wearing any pants.

Serves 1. Go to Comment
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Kinslayer's comment on 2005-12-22 03:53 PM
Butter-fried butterflies

This is a simple recipe, having only three ingredients, if you count "salt to taste." The real trick is in having the appropriate cage, and catching the main ingredient in numbers without damaging them.

This is a popular Elven snack, and may be purchased from street dealers in any large populated area. The butterflies are secured to a rack by individual clips that keep the butterflys' wings down, so that they do not fold together in an effort to escape while cooking--this makes the resulting snack thicker & less enjoyable. The butterflies are lowerered into a pot of bubbling-hot butter and fried quickly--a few seconds is all that is needed. The result is a tasty, crispy little treat. These are sold by the bag, as it's impossible to eat just one. Go to Comment
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