Face in the Hole is a game of hand-eye coordination, strategy, and skill.

How to Play: 

1. Choose a ball.

2. Place your ball in the open mouth of “The Face.”

3. Hold one ring in each hand and use them to move “The Face” up the tower to one of the windows at the top without losing your ball through a hole.

4. If you get your ball to a window, it is yours to keep.

5. HAVE FUN! 

6. Take turns! 

Extra Challenge: Try teaming up with someone else. Each of you controls one of the rings.

Greetings to TRH Bella and A’kos from Baroness Alianor bat Asriel (Aliyah) of North Woods on the occasion of their Coronation, 29 September A.S. LIII.

 I am addressing Her Royal Highness first because she was the inspiration for these gifts. A discussion regarding her pink-feathered tent dweller at Tyger Hunt gave me cause to wonder about their history, appearance, and use within our society’s time frame.  I cannot resist a research challenge. Additionally, her several comments about hoping to not cry, inspired these gifts, as well as the idea for your site tokens. 

The history of the handkerchief begins about 2,000 BCE when wealthy Egyptians carried handkerchiefs made of bleached white linen; then to China around 1,000 BCE; and to the Roman poet, Catullus, in the first century A.D. In the middle of the 13th century, the word couvrechief made an appearance and the word  “handkerchief” was born in 14th century France, where they were known as pleuvoirs from the French verb pleurer, “to cry.” Soldiers used to keep their ladies’ handkerchiefs under their helmets when they went off to war. By the 16th century the use of the handkerchief spread to Italy, where it rose in popularity among the Italian elite. Numerous Renaissance paintings depicted noblewomen holding exquisitely tatted, lace-bordered handkerchiefs.  By the end of the 16th century they were so valuable they were bequeathed in wills.  [https://bonjourparis.com/lifestyle/chic-or-passe-the-fabulous-history-of-the-handkerchief/]

Regarding her pink-feathered friend, the poet Martial (40 CE, Spain - 104 CE Rome) makes a tantalizing reference to flamingo husbandry in his Epigrams (3.58.14), describing them on a wealthy man’s farm in Baia (modern Naples). Native to the salt lakes of Africa, roast phoenicopterus, “scarlet-wing,”  was eaten only by those who could afford it and serve it on the table as a status-symbol. Truly wealthy gourmets ate only the choicest parts, like the brains and tongue. The 5th-century cookbook Apicius, the most complete primary source on Ancient Roman cooking, features a recipe for flamingo in spiced date sauce with a note that “parrot is served the same way.”

Scald the flamingo, wash and dress it, put it in a pot, add water, salt, dill, and a little vinegar to be parboiled. Finish cooking with a bunch of leeks and coriander, and add some reduced must [grape juice] to give it color. In the mortar crush pepper, cumin, coriander, laser root, mint, rue, moisten with vinegar, add dates, and the fond [drippings] of the  braised bird, thicken, strain, cover the bird with the sauce and serve.(Apicius 6.231) Ancient Recipe: Braised Flamingo (Roman, 5th century CE) | Pass The Flamingo: Ancient Food History and Recipes 

Congratulations once again. Yours in Service to the Crown of the Dragon Realm and to the Dream. - Baroness Aliyah

P.S. It is your party and you can cry if it is your desire to do so.