Hello and welcome to my reading vlog! Today, we're going to do something a little bit different. I was planning on filming my first ever reading vlog, where we'd spend the whole day at a cute cafe, reading and enjoying some delicious food together. However, life had other plans, and I finished the book before we could even set up our cameras.

So, instead of being in a cozy cafe, you'll be joining me in my bed, where we'll embark on a culinary adventure inspired by the book "Woven in the Moonlight" by Isabel Ibanez. Don't worry if this isn't a typical baking channel – full disclaimer, please! We're going to cook something, bake something, and have fun doing it together.

The book that we're talking about today is indeed based on Bolivian culture, history, politics, and its author's debut novel. It has a sequel that should be out now, which I'm excited to dive into later. For now, let's get started with the chopping of these walnuts – yes, you read that right! There's a reason why they're so important in this story, and I'll explain it all as we go along.

As we set the scene for our culinary adventure, we need to understand the world of Inkasisa, where two rival groups, the Illustrians and the Llacasans, have been at odds with each other. Recently, there was a violent revolution between them, resulting in the Illustrians losing their throne and King Aloc ruling with an iron fist using his magical device called La Estrella. The Illustrians are now searching for La Estrella to reclaim their throne, while their leader, La Condesa, Catalina, is being held captive by King Aloc.

But our story actually begins with two girls, Ximena and Catalina, who have been switching places since they were 8 years old. They're like the ultimate team of secret agents, with Ximena serving as a decoy to protect Catalina from harm. When King Aloc sends messengers to request Catalina's presence at his palace for a marriage ceremony, Ximena takes her place in order to gather information and possibly destroy the court from within.

As Ximena navigates the world of Inkasisa, she meets new people and witnesses things that challenge her perspective. She starts to think deeply about what it means to be a ruler and who should rule – is it based on bloodlines, intelligence, or something else entirely? These are questions that I found really fascinating in this book.

There's also the enigmatic masked vigilante who seems to be caught between the two factions. This mystery has me hooked! And then there's Ximena herself, trying to unravel the threads of El Lobo's identity – a villain so intriguing that he keeps making appearances throughout the story.

I really enjoyed this book, and I'd give it a solid 3.8 out of 5 stars. The world-building is impressive, with a rich history of Bolivian politics and culture woven into every aspect of the narrative. However, I did find the magical system to be a bit underdeveloped – more on that later.

One aspect that really stood out to me was the way Isabel Ibanez explores themes of power, change, and growth. The author's commentary on South American politics is thought-provoking, highlighting how even well-intentioned rulers can become corrupted over time. These messages are conveyed through the characters' experiences in a way that feels authentic and engaging.

Now, let's talk about the romance – it was quite sweet and endearing! But I digress; back to the walnuts... Isabel Ibanez has a passion for food, and her love for Bolivian cuisine is evident throughout this book. She even shares an interview where she talks about how much food plays a role in her life.

Speaking of which, let's prepare these salteñas! The author explains them as these delicious Bolivian pastries filled with meat, cheese, and vegetables. I was drooling just reading about them – yes, I'm not exaggerating! When you pull up the glossary, you'll see that there are more than a few pages dedicated to explaining the various dishes mentioned in the book.

With our culinary adventure underway, we'll explore these delectable Bolivian treats together. Who knows what tasty discoveries await us? Stay tuned for this mouth-watering journey through the world of "Woven in the Moonlight"!

"WEBVTTKind: captionsLanguage: enHi there!Hello, it's Cari.Today we're going to be doing something alittle bit different.I was planning on filming my first ever readingvlog.I was going to take you to a cute cafe, wewere going to spend the whole day readingand I finished the book before I could dothat.I just kind of laid in bed one night and Ifinished it so the reading vlog would haveliterally just been me in my bed for howevermany hours.So here's what's going to happen in this video.I'm going to tell you about the book, do alittle review, but I'm also going to be doingsomething that the book inspired me to doand you're going to come along for the ride,because it is going to be a ride.We're going to be cooking something, bakingsomething, and I do not have all of the toolsor the ingredients that I need so full disclaimer,this is a book channel not a baking channel.You've been forwarned.But I hope it will be fun, so let's dive into it.The book that we are talking about is Wovenin the Moonlight by Isabel Ibanez.It is actually based off of, or inspired byBolivian culture, history, politics.A lot of things are intertwined in here.This I believe is her debut novel and it doeshave a sequel that should be out now actually.I'm also going to start chopping these walnutsright now which I will explain why in a second.I'm working against the clock here so let'sgo.This is a young adult fantasy that takes placein somewhere called Inkasisa and to set thescene, we learn that there was recently apretty violent revolution between the twopeople that live there, the Illustrians andthe Llacasans.I believe is how it's pronounced.All we know is that the Illustrians lost thethrone and now there is a king who is rulingin a very dictator-like way.He's using this kind of magical device calledLa Estrella to keep his control.So the Illustrians are searching for that,the ones who have survived who are now inhiding, so that they can take back their throne.That's what we learn.But our story actually starts with two girls,Ximena and Catalina.Catalina is actually La Condesa, so she isthe heir to the Illustrian throne.They're hoping to place her back as queen.But Ximena is actually her decoy.Kind of like in Star Wars, you know?And they have been switching places sincethey were 8 years old.She is simply there as a stand in or bodyguard kind of in case anybody tries to killher.So when King Aloc sends messengers to saythat he wants the Condesa to come to his palaceand marry him, Ximena goes instead in orderto protect Catalina and hopefully to destroythe court from the inside.But once she gets there of course she startsto meet people and see things in a way thatshe hadn't ever really seen it and so shereally has to think about what it is to bea ruler and who should rule and how shouldthey rule and stuff like that.I thought it was really fun.There's also a masked vigilante who kind ofdoesn't fall on either side of this argumentand you know I love me a good mystery so alsoXimena is trying to solve the mystery of whothe hell is El Lobo?And I love that.So I really enjoyed this book.I would give it like a 3.8 out of 5 if I can.I liked the story, I just really wish shehad gone deeper into the magic side of it.A lot of people in this story have powersbut they're all based on the moon which Ithink is so cool.The reason this book is called Woven in theMoonlight is because Ximena has this weirdpower that she can turn moonlight into stringand make a tapestry out of moonlight, it'sjust, it sounds really cool.I wish that she had kind of gone into thatmore.Ximena didn't really use her power all thatmuch.I also think about 3/4 of the way throughit got a little boring slash predictable butI'll let that slide because the stuff thatI wanted to happen at the end happened soI really can't complain and I'm excited forthe sequel.But I thought a lot of the messages withinthe story were really cool because, as I said,Isabel Ibanez was really inspired by SouthAmerican politics, like specifically Boliviabut she did say kind of the rest of the continent.There is a rich history of dictators and revolutionshappening there.She kind of wanted this to be her commentaryon that.What happens when even if a ruler does tryto rule for the right reasons, what happensif they change along the way?And they kind of are no longer the personwho they were when they started in power?I thought the themes were really cool.I like seeing people learn and change theiropinions and I thought that this was donein a really good way.I thought the romance was quite cute too so:) But now to get into why I am chopping allof these walnuts.This book, let me tell you, actually let mepull up the glossary.There's more than a full page devoted to explainingthe foods that she mentioned.When I tell you I was salivating reading thisbook, I am not exaggerating.She talks about food so much and she had aninterview where she mentioned the fact thatshe talks about food so much.One thing that she talks about a lot are thesesalteñas.She explains them as \"baked football-shapedempanadas from Bolivia.Filled with beef or pork or chicken, raisins,peas, and exactly one black olive and boiledegg.\"It sounds so good.They talk about these all the time in thebook and I was literally like CAN I HAVE ONEPLEASE?So I was inspired.I wanted to make something that she talkedabout and so I decided to make actually oneof the first foods that she ever introducedand it is torta de nuez or torta de nueces,walnut cake!So this is in chapter one and she's talkingabout kind of memories of before the revolution.\"Birthday fiestas are a thing of the past,existing only in my memory, but sometimesI can still taste my abuela's torta de nuez,a rich walnut cake smothered in creamed coffeeand dulce de leche.\"So that's what we're going to make.I had a lot of fun learning about it.There are so many different ways to make it.As with any popular traditional recipe, Ithink every family has a different way ofdoing it, but I found my recipe from a blogcalled Sabores de Bolivia, I wanted to makesure I was making a kind of Bolivian takeon this and it is the torta de nueces de Rosa Elena.So apparently the woman who runs this blogknows a woman named Rosa Elena who is likea legend in the kitchen.I don't have all of the ingredients though.She uses a lot of alcohol.Also if you're new to this channel, I livein Korea and it's a little bit rare to havea proper oven in your house so I actuallybake using my rice cooker.I say this all the time whenever I'm bakingwith my rice cooker but it could be a disaster,but it's all about the journey, right?We're going to learn things along the way.I have got dulce de leche making on my counterright now.I have never made it before.When I learned that you're just supposed toboil a literal can, I got very scared butI looked it up on YouTube and I saw a lotof people doing it, even white people weredoing it, and they weren't failing so I'vegot a can boiling and it terrifies me andI'm checking on it every five seconds.Here we go!Let's go make it!We are ready.Oh my goodness.We're going to crack 10 eggs.Are you kidding me?No I am not.We're going to separate the yolks and thewhites.Uno.Dos.Yes I did take Spanish, if anyone's asking.I studied Spanish for 5 years I think.I was kind of traumatized by - nononono brokethat yolk - I was kind of traumatized by myfirst Spanish teacher.We were forced to sing a lot in Spanish likein front of the class which as a teenagerwas just hell on earth.Speaking was so scary to me so I don't actuallylike to speak, I wish that I did but I canunderstand it quite well.It was surprisingly for the amount that Ihated to speak it, it was actually my bestsubject.It was the highest score on the AP tests thatI ever got.So yeah there's that.I love Spanish I think it's such a beautifullanguage.It was the first language I learned as a secondlanguage.I'm from San Diego so I live about 30 minutesfrom the Mexican border.So I'm more familiar with Mexican cultureand I love it.I was really excited to learn more about SouthAmerican culture because I feel like I reallyonly know the Incas.So this book was just really fun, I enjoyedit a lot.We don't often see a lot of South Americanrepresentation in fantasy.The only Mexican fairy tale/legend that Iever learned was Popocatepetl and Iztaccíhuatl.I remember having to read that in class andevery time I had to say Iztaccíhuatl, that\"huatl\" sound in Spanish, why is it so difficultfor me to say?It's like Mexico's Romeo and Juliet kind ofexcept they're volcanos?Did I pass the class?Yes.Anyway I'm going to set aside the egg whitesand we're going to whip up some yolks.Sugar, one cup!Add the ground Maria cookies.Okay we've got to talk about the Maria cookieshold on.So these, Maria galletas, I asked you guysabout where to find them.Let me get a bag hold on.So I asked you guys on Instagram where I couldfind these in Korea and I got so many funnyanswers saying like \"oh my god, I didn't knowthose existed outside of Portugal\" \"omg ididn't know those existed outside of Spain\"or Mexico or all this stuff.I just found it so funny that all you guysdidnt' know that these cookies are international!they're global! but anyway I got these oncoupang if any of you are living in Koreaand you find yourself needing Maria cookies.They're basically just like tea cookies, theykind of remind me of animal crackers.She is done.Two cups of these cookies.One, two.Add in the whipped egg whites and the restof the ingredients.Does she really mean whipped?Somewhere Rosa Elena is probably like gettinga sudden headache or something.Someone is butchering my recipe somewherein this world.Hi again.So I, oh my arm is shaking, I don't have anelectric mixer here and so I was doing thisby hand.I kid you not I've been doing it for 20 minutesand it is not the correct consistency, I know,but I got a lot of air in there.It's a little bit whipped.I just cant do it anymore.Rosa Elena I'm so sorry but this is as whippedas the egg whites are going to get.You're supposed to be able to literally flipthis over and it stays because it's like whippedbut there's definitely still a lot of eggwhite liquid in there so please don't judgeme too hard for that.And the other ingredients: I need to go getmy lemon, my coffee, my vodka and cognac andI have my baking soda here, okay.Be right back.Ah! my coffee!Oh my god my cheese grater!If I am missing an ingredient we're just notgoing to put it in, I'm not getting back up.Instead of Nescafe we're putting a Koreanspin on it.We're using Ediya coffee, their original Americano.My dulce de leche is talking to me.Speak up.Coffee in.Grated lemon from Chile!Mix you in there.This smells amazing.Okay now is when we have our cup of vodka.and I have heard rumors on the internet thatyou can just use water and lime.I can't imagine it will taste bad.Adding lime to literally anything is a goodidea.Our pitcher of vodka.Aka water.Slainte, salúd!More internet rumors, cognac - pear juice!This seems really sweet so I'm only goingto do 3/4 instead of a cup.Cause it's sweet.Yeah alright.The recipe just called for Royal and I waslike 'what is that?another alcohol Rosa Elena?' but no, it'sa brand of baking powder or baking soda, inKorea baking powder and baking soda are thesame so there's that.The final mix.Let's transfer this to my rice cooker.Here she is.I do not think this is all going to fit.Oh it will!Oh it smells so good you guys oh my god!Put it in.And I'm going to choose menu.Cake!Alright that click means she's doing something.See you soon!Okay I'm very nervous about this.Come on.Oh my god.I think it could have gone for a little bitlonger.I put it in for about 2 and a half but maybeI didn't have, it was supposed to be boilingbut it wasn't like...oh wait a sec no thislooks good.Yeah, could have been in there for a littlebit longer.That's beautiful.That's delicious, the cake is ready.I'll be right back.Hello there so literally halfway through thiswas baking I realized that I forgot to putany oil or anything at the bottom so thismight have stuck.Also for some reason it gave me an error codeand wouldn't let me open it so I have to putit on for an extra 5 minutes so it would open.That's why!Oh my god!It got so big.First off, it smells great but it got so bigthat it actually stuck to the top of thisrice cooker so hold on I might have to dothis standing up.Well at least it didn't stick (to the bottomlmao) I've never seen that happen before.Oh my god, give me my cake!That was interesting it stuck to the top.Okay so I'm not going to lie to you guys,it looks really ugly and I'm scared to cutinto it because it does not seem done buthere is my walnut cake.I covered it with a bit of the dulce de leche.You're usually supposed to cut it in halfand then use the dulce de leche as a layerin the middle but like I said, I'm scaredto cut this.Do you see how jiggly it is?Scared to cut this so I just put it on topand then I used some of the extra walnutsI had.It's actually, it kind of looks cute thiswaybut I'm telling you, when I cute this open it's probably not going to be done.And there's really not a whole lot I can doabout that unfortunately when you're bakingwith a rice cooker.It kind of looks like more like a bread puddingunfortunately but it still, that means thatit's still edible!So I'm going to try it, especially from thebottom where it looks more done.Here is it, let's see!That's really good though.You can still taste the lemon.That's really good actually oh my gosh.A bit more of that dulce de leche please.Oh yeah!Okay the dulce de leche takes it to like anotherlevel.Wow.My walnut cake!Yay!So I'm going to kind of wrap it up here butI just wanted to say thank you to everybodywho responded on Instagram when I asked youabout this cake.And I got so many really cool answers.A lot of people said that they added cinnamon,or somebody said that they actually wouldadd apple and make it kind of like an applepie slash walnut cake.I think it was from Brazil, somebody saidthat they made a kind of meringue using coconutmilk, whipping it up, which sounded reallygood.There were just so many different variationsto this dish that was really cool.Even someone from Poland said that they hadsomething similar.So yeah I just, that was really cool, it wasa cool learning experience to talk to youguys about it and to make this.Yeah wow!Torta de Nueces.Rosa Elena, I'm so sorry for letting you down.This is not, I'm sure yours is great, I'msure yours is not even comparable to thisone but I had a lot of fun and I thank youfor your recipe.Thank you to Sabores de Bolivia, the blog,this recipe will be linked down below, I'llalso add in the differences that I made.And yeah, wow Yum!Thank you Isabel Ibanez for inspiring thiswith your lovely book Woven in the Moonlight.Definitely check it out.It was a fun quick read.It was definitely like younger young adultbut it was still really nice to read.Just don't read it when you're hungry is allI can say.Alright, I'm going to go clean up, eat moreof this, have a wonderful day!Thank you so much for joining me!Okay! Bye!\n"