Diablo 4 – Alphabetical List Of Aspects Through Season 2

An alphabetical list of all Diablo 4 Aspects through Season 2, with all of the non-relevant Aspect title removed. The list on top is intended to print and fit on one page. Below the break is a straight alphabetical list.

Aspect	Class	Aspect	Class	Aspect	Class	Aspect	Class
Abundant Energy	Sorc	Deflecting Barrier	General	Lethal Dusk	Rogue	Shielding Storm	Necro
Accelerating	General	Devilish	Barb	Lightning Dancer’s	Druid	Shockwave	Druid
Aftershock	Druid	Dire Whirlwind	Barb	Limitless Rage	Barb	Singed Extremities	Sorc
Alpha	Druid	Dire Wolf’s	Druid	Long Shadow	Necro	Siphoned Victuals	Rogue
Ancestral Charge	Barb	Disobedience	General	Luckbringer	Barb	Skinwalker’s	Druid
Ancestral Echoes	Barb	Dust Devil’s	Barb	Mage-Lord’s	Sorc	Skullbreaker’s	Barb
Ancestral Force	Barb	Earthguard	Druid	Mangled	Druid	Slaking	Barb
Ancient Flame	Sorc	Earthquake	Barb	Mangler’s	Rogue	Slaughter	General
Anemia	Barb	Earthstriker’s	Barb	Mending Stone	Druid	Smiting	General
Armageddon	Sorc	Echoing Fury	Barb	Metamorphic Stone	Druid	Snap Frozen	Rogue
Arrow Storms	Rogue	Edgemaster’s	General	Might	General	Snowguard’s	Sorc
Artful Initiative	Rogue	Efficiency	Sorc	Mighty Storm’s	Druid	Snowveiled	Sorc
Assimilation	General	Elementalist’s	Sorc	Natural Balance	Druid	Splintering Energy	Sorc
Audacity	General	Elements	General	Nature’s Savagery	Druid	Splintering	Necro
Balanced	Druid	Eluding	General	Needleflare	General	Stable	Sorc
Ballistic	Druid	Elusive Menace	Rogue	Nighthowler’s	Druid	Stampede	Druid
Battle Caster’s	Sorc	Embalmer	Necro	Noxious Ice	Rogue	Starlight	General
Battle-Mad	Barb	Empowering Reaper	Necro	Numbing Wrath	Barb	Steadfast Berserker’s	Barb
Bear Clan Berserker’s	Barb	Encased	Sorc	Opportunist’s	Rogue	Stolen Vigor	Rogue
Berserk Fury	Barb	Encircling Blades	Rogue	Osseous Gale	Necro	Storm Swell	Sorc
Berserk Ripping	Barb	Encroaching Wrath	Barb	Overcharged	Druid	Stormchaser’s	Druid
Binding Embers	Sorc	Energizing	Rogue	Overwhelming Currents	Sorc	Stormclaw’s	Druid
Biting Cold	Sorc	Engulfing Flames	Sorc	Perpetual Stomping	Barb	Stormshifter’s	Druid
Bladedancer’s	Rogue	Enshrouding	Rogue	Pestilent Points	Rogue	Subterranean	Druid
Blast-Trapper’s	Rogue	Escape Artist’s	Rogue	Piercing Cold	Sorc	Surprise	Rogue
Blighted	Necro	Everliving	Sorc	Piercing Static	Sorc	Swelling Curse	Necro
Blood Getter’s	Necro	Expectant	General	Plunging Darkness	Necro	Symbiotic	Druid
Blood Seeker’s	Necro	Exploiter’s	General	Potent Blood	Necro	Synergy	Rogue
Blood-bathed	Necro	Explosive Mist	Necro	Prodigy’s	Sorc	Tempering Blows	Barb
Blood-soaked	Necro	Explosive Verve	Rogue	Protecting	General	Tempest	Druid
Blurred Beast	Druid	Exposed Flesh	Necro	Protector	General	Three Curses	Sorc
Bold Chieftain’s	Barb	Fastblood	Necro	Quickening Fog	Rogue	Tidal	Necro
Bounding Conduit	Sorc	Flamewalker’s	Sorc	Quicksand	Druid	Torment	Necro
Branching Volleys	Rogue	Flesh-Rending	Necro	Rampaging Werebeast	Druid	Torturous	Necro
Brawler’s	Barb	Fortune	Sorc	Rapid	General	Toxic Alchemist’s	Rogue
Bul-Kathos	Barb	Frenzied Dead	Necro	Rathma’s Chosen	Necro	Trampled Earth	Druid
Burning Rage	Barb	Frostbitten	Rogue	Ravager’s	Rogue	Trickshot	Rogue
Bursting Bones	Necro	Frostblitz	Sorc	Ravenous	Rogue	Trickster’s	Rogue
Bursting Venoms	Rogue	Frozen Memories	Sorc	Raw Might	Druid	Ultimate Shadow	Necro
Cadaverous	Necro	Frozen Orbit	Sorc	Reanimation	Necro	Umbral	General
Calm Breeze	Druid	Frozen Tundra	Sorc	Recharging	Sorc	Umbrous	Rogue
Changeling’s Debt	Druid	Frozen Wake	Sorc	Relentless Armsmaster	Barb	Unbroken Tether	Sorc
Charged	Sorc	Ghostwalker	General	Relentless Berserker’s	Barb	Uncanny Treachery	Rogue
Cheat’s	Rogue	Giant Strides	Barb	Repeating	Rogue	Unrelenting Fury	Barb
Coldbringer’s	Necro	Glacial	Sorc	Requiem	Necro	Unsatiated	Druid
Conceited	General	Gore Quills	Necro	Retaliation	Druid	Unstable Imbuements	Rogue
Concentration	Sorc	Grasping Veins	Necro	Retribution	General	Untimely Death	Necro
Conflagration	Sorc	Grasping Whirlwind	Barb	Rotting	Necro	Unwavering	Sorc
Control	Sorc	Gravitational	Sorc	Runeworker’s Conduit	Druid	Unyielding Commander’s	Necro
Corruption	Rogue	Hardened Bones	Necro	Sacrificial	Necro	Ursine Horror	Druid
Crashstone	Druid	Hulking	Necro	Searing Wards	Sorc	Vengeful	Rogue
Craven	General	Hungry Blood	Necro	Seismic-shift	Druid	Veteran Brawler’s	Barb
Crowded Sage	General	Icy Alchemist’s	Rogue	Serpentine	Sorc	Vigorous	Druid
Cruel Sustenance	Rogue	Imitated Imbuement	Rogue	Serration	Necro	Viscous	Necro
Cyclonic Force	Druid	Incendiary	Sorc	Shadowslicer	Rogue	Void	Necro
Damned	Necro	Infiltrator’s	Rogue	Shared Misery	General	Volatile Shadows	Rogue
Dark Howl	Druid	Inner Calm	General	Shattered Stars	Sorc	Wanton Rupture	Barb
Death Wish	Barb	Iron Blood	Barb	Shattered	Sorc	Weapon Master’s	Barb
Decay	Necro	Iron Warrior	Barb	Shepherd’s	Druid	Wildrage	Druid
						Wind Striker	General
						Windlasher	Barb

Continue reading →

2023 Container Garden Recap

Our patio container garden had a “solid” year all-around: 173.1 pounds of produce from 9 EarthBoxes. Which comes to about 6 pounds per square foot of container space. The trees in and around the garden continue to expand, at some point soon we may need to go to fewer boxes and smaller (determinate) plants.

Here’s how everything did:

Cucumbers: 1 box, 4 plants, 34.6 pounds. We grew “Marketmore” cucumber plants. The cucumbers started early and stayed productive until late. This was a relatively good year for “attractive and straight” fruit too.

Carmen Peppers: 2 boxes, 12 plants, 16.0 pounds. We located the peppers in a relatively sunny/premium location. The plants grew taller than usual and we had fewer problems with bugs and most everything ripened. The basil is not getting its spot back.

Tromboncino Zucchini: 1 box, 2 plants, 18.6 pounds. It was a solid year for the zucchini as well. Mid-season we got this:

I think the hand pollinating helped (again). An old toothbrush is now a permanent part of the gardening tool kit.

Black Krim / Carbon Tomatoes: 1.5 boxes, 3 plants, 28.5 pounds. The three plants mostly intermingled and it wasn’t worth figuring out which was which. We grew two Black Krim but one of them didn’t do well at all and was dead by mid-September. I have no idea what caused it so hopefully it was just rough handling. Ten pounds per plant is fine, and the Black Krims tasted amazing, as usual.

Tigeralla Tomato: .5 box, 1 plant, 12.2 pounds. The Tigerally did “fine”. They ripened fairly late. It’s fun to have colorful tomatoes though this year they were pretty “meh”.

Oregon Spring Tomato: 1 box, 2 plants, 20.7 pounds. The Oregon Springs were a top performer again. They started early and the taste and yield were both very good. Highly recommended.

Roma Tomato: 2 boxes, 4 plants, 42.5 pounds. Romas always yield well for us, and even the unripe fruits all ripened after harvest.

We also grew four basil plants in one box in the middle of the garden. They produced way more than we could consume so the neighbors got a lot of our excess basil. The EarthBox directions call for six plants per box, but I think the yield winds up being about the same with a little more space per plant.

Finally, we had one box of 20 Fortex (pole) beans, yielding fistfuls of pods all summer.

Considering we didn’t pay a ton of attention to the garden it went pretty well.

Container Garden Update — September 24, 2023

The annual Seattle rains started yesterday afternoon. I wanted to stay relatively dry while harvesting, so I harvested all the Really Ripe Things last weekend and The Rest Of It yesterday morning.

A front view prior to last weekend’s harvest:

From the house side “back” of the garden:

The remaining peppers:

The “Ripe” harvest. It’s 9 pounds of peppers and 37 pounds of tomatoes, mostly Romas (20 pounds) and Black Krim (12 pounds):

Yesterday’s “Rest Of It Harvest”:

As for the under-ripe tomatoes — we’ve had good success the last few years by spreading them out on cooling racks near a heater vent in the kitchen and letting them ripen for 2-3 weeks. I think it’s the combination of air-flow and warmth that does the trick.

Finally, one straggler that I found doing the final clean-up:

It’s a nice discovered reward at the end of the process.

Container Garden Update — August 29,2023

We’ve had a long series of days mostly in the 70’s punctuated by a fairly warm weekend in the 80’s. The cucumbers and zucchini are basically “done”. The tomatoes plants got a big thinning and haircut — the indeterminants got topped, and the centers (side-branches) of all of the tomato plants were aggressively pruned. Any blooms or non-mature tomato fruits were trimmed off, there’s not enough time left in the growing season for those.

We gave the peppers the prime spot in the garden this year. It feels like the plants grew bigger than in most years, the yield will be greater and more peppers ripened, and we lost almost none to bugs and critters. Usually it’s much more “congested” than this, which may related to the bug attacks. We harvested around a third of the peppers after this picture:

The harvest:

The basil was kicked from the prime spot and moved to the center of the garden, where it’s done great. One of the six plants flopped over and was gifted around the neighborhood a few weeks ago. The other plants just filled in the space:

A “before” picture from inside the garden looking at the Krims and Tigerella:

Another “before” picture. (front L-R) – Roma, Roma, Oregon Spring tomato, 2 boxes of Carmen peppers:

After the haircut:

Starting this week is when we’ll see the tomato harvest really ramp up. We can use the upcoming long weekend partly for making tomato sauce for the freezer.

The weather has gone from sunny and 80 degrees to now a hard rain and 65 degrees. I’m guessing when the rain passes we’ll have some tomatoes to pick up off the ground, but still, it’s good we got the bulk of the pruning out of the way.

Container Garden Update — August 2, 2023. The Zucchini

Here in the Seattle area It’s been a dry summer and it’s also been relatively mild. The garden is doing fine, maybe developing a little more slowly than usual. We’ve harvested around 15 pounds of cucumbers, some early Oregon Spring tomatoes, Fortex (haricot vert / pole) beans, basil, and a few Tromboncino zucchini, including this one:

For reference, the table is 36″ in diameter. The fruit is 33″ long and weighs 4.3 pounds. I’m pretty sure this is a record for us. It may be that if left on the vine it would have gotten even larger, but it also might have started the transition to “yellow winter” squash, and that’s not what we had in mind.

I wasn’t able to get a photogenic picture of it on the vine. The next picture shows what that looks like. (2014 photograph):

We like to grow the Tromboncino variety for a few reasons: We like the firm texture of the flesh. The seeds are all in the ball at the end, the rest of the zucchini is totally usable. The plants themselves are relatively mildew resistant, and because they can be trellised they work well with the fact that we’re gardening on a concrete patio.

Another picture of the “new” zucchini for fun, this time posing on a 4′ long table with the kitchen appliances and a vase full of tarragon:

The next post will have pictures things besides Tromboncino. By mid-August The Ripening should be in full swing.

Container Garden Update — July 2, 2023

It’s been a very mild summer. When I compare notes with people it feels like our garden is behind most everyone. The flip side to that is it’s the start of July and the lettuces and cool season herbs are still doing well.

A picture with a different angle, from the deck:

An overview from the front:

Something happened to the asparagus between last year and this year. About a third of the crowns either died off or (optimistically but unlikely) refused to come up. I don’t have an explanation for it — I’ve been adding compost every year and I didn’t do anything differently that I can think of. I may leave it alone next year and see what happens.

Instead of sad asparagus, here’s the first cucumber. Or the second, I didn’t see the one hiding on the right when I took the picture:

Romaine lettuce – “Slow Bolt Mix” from Territorial seed. I had the date that I seeded these written on a white board. The white board has since been erased by someone being helpful. I think it’s been 3-4 weeks? Bird netting to keep the squirrels from digging:

The basil. We originally started with one EarthBox and the basil did so well that it turned into this garden post many years later:

The Fortex beans:

The Tromboncino zucchini. We’ve harvested two decent-sized specimens so far. Pollinating the flowers with a toothbrush may be helping:

The indeterminant tomatoes (Black Krim and others) and the determinates to the left (Oregon Spring and Roma):

A closeup of the Oregon Spring tomatoes, which are always the earliest and most prolific. There are more than a few hiding:

The Carmen peppers:

Looking ahead – hopefully the weather does historically normal July / August things around here and the garden picks up. The trees around the property have grown to the point that we’re never going to see the harvests that when we first started gardening, but we should still be able to freeze plenty of veg to carry us through the winter months.

Container Garden Update — June 4, 2023

A few pictures of the garden in early June. North of Seattle that means that we’re still a month or more away from the first real harvests.

The first picture is an overview from the “front” , facing east.

Front Left – tomatoes (indeterminates are on the north/left, determinates in the front).

Front Right – Carmen peppers.

Back Left – Fortex beans and Tromboncino zuchinni.

Back Center – basil (hiding) and cucumber trellis.

Facing north:

Close-up of the Tromboncino zucchini. The Fortex beans are in the background:

The Marketmore cucumbers:

The Joi Choi. Planted on April 6, the bigger plants are ready to harvest. The tulle over the wire hoops seems to have kept the bugs out this time:

The frilly cilantro and dill that was planted on March 20. They’re sitting in a place where they get morning sun, then dappled sun after that. I think they’re going to bolt within the next two weeks regardless of care:

One nice thing about planting in pots is that they can be moved around depending upon the season and the demands of what’s been planted. The next picture has young leaf lettuce that is covered by bird netting. We have lots of squirrels and they’ll destroy any seedlings that aren’t protected from digging:

I’m still getting the hang of succession planting. I think I’m always waiting too long between plantings, and I try to start outdoors when it’s still cold and the cold nearly stops any growth or germination. This year I tried planting lettuce outside in early March and the it didn’t germinate at all, though that could have been because the seeds were a few years old. I think that I may need to start in February/March indoors, then move that group out into the cold frame in a “warm” spot, then continue with a new group every two weeks through April.

It sounds good in theory anyway.

Pigs In A Blanket

Pigs In A Blanket, using a slightly modified pizza dough recipe for the blanket:

The dough: 250 grams AP flour, 150 grams water (60% hydration by flour weight), 5 grams honey (2%), 30 grams olive oil (10%), 5 grams kosher salt (2%), 1 teaspoon instant yeast.

Mix for 8 minutes on low speed.

Cover and let rise one hour.

My four hot dogs were 6″ long, so I rolled the dough into a rectangle 24″ long. Lay the hotdogs lengthwise into the rectangle, roll them up, then cut the hot dogs into quarters. I used a serrated knife and a light touch.

Set the Pigs In A Blanket on end in a Silpat-lined baking sheet, cover with an inverted baking sheet, and let rise one hour.

Note: I set them on end because I thought it would allow the dough to rise more evenly around the hot dogs. What wound up happening in reality is that the dough slumped down around the hot dogs and only part of that height was regained with baking oven spring. For more traditional Pigs In A Blanket the hot dogs should be laid on their sides. (However, the rise was nice and even around the hot dogs, so that was good.)

Preheat the oven and bake at 375F for 15-20 minutes or until lightly golden and the dough gives resistance when poked.

Thoughts:

Basically every recipe online calls for opening a can of dough, cutting the dough into triangles, wrapping that around the protein, then baking for 12-15 minutes. And that’s fine. I think comparing the total hands-on time between “the can” and “from scratch” it’s not dramatically different. Assembling the ingredients from scratch takes an extra few minutes but by the time we’ve fiddled around with wrapping hot dogs in dough — what’s an extra five minutes or so?

As with all Pigs In A Blanket, these were devoured in short order.

Previous Pigs In A Blanket post here.

An Italian Tomato Pie – Pizza – Focaccia Made With Fresh Milled Wheat

A weeknight dinner pizza loosely in the style of an Italian Tomato Pie / Focaccia:

Topped with cupping pepperoni, goat cheese, and a red sauce made from our garden’s tomato sauce, basil, and oregano. The dough was very airy and light with mostly small holes in the crumb. It was baked on a sheet tray with lightly oiled parchment paper, so the bottom got a nice crispiness. The top had just a little crunch too. It was definitely rustic.

The Ingredients:

400 grams AP flour. 100 grams Hard White Winter Wheat flour (milled in our Mockmill). 500 grams flour total.

315 grams room temperature water (baker’s percentage 63% hydration)

15 grams honey (3%)

15 grams extra virgin olive oil (3%)

10 grams kosher salt (2%)

2 teaspoons instant yeast (not rapid rise)

The Handling:

Combine all ingredients and mix on low speed for 6 minutes.

Briefly finish kneading and shaping the dough into a ball.

Lightly coat a bowl with oil, cover and let rise 45 minutes.

Stretch and fold the dough, re-form into a ball, cover and let rise another 45 minutes.

Line a sheet tray with parchment and lightly oil the surface of the parchment. Transfer the dough to the parchment and lightly stretch it out, leaving it 1/2 inch to 1 inch thick. 500 grams of flour won’t stretch all the way to the edges of the sheet tray and that’s ok.

Dimple the dough all over with your fingertips. Turn on the the oven to 450F. Cover and let rise one hour.

Top with the tomato sauce and pepperoni. Bake at 450F for 15-18 minutes, or until the top begins to brown and the dough feels like it’s near baked when tapped. It will feel somewhat rigid and hollow. Top with the goat cheese and cook another 3-5 minutes.

Let the pizza rest, then cut into squares.

Thoughts:

If the bottom had cooked any further than it did it would have been overcooked. Adding an extra sheet tray to the bottom half-way through the bake likely would have created a slightly less “done” result. It’s something to keep an eye out for next time.

For an improvised dough, the finished product came out pretty much like what I’d visualized, so I was happy with that. It was very rustic but light at the same time. There were just enough toppings to make it interesting but not so many that the dough didn’t shine through.

One nice thing about using white wheat berries is that they don’t announce themselves like red wheat berries do. It’s more of a subtle backstory that adds depth and “what is that flavor?”

At some point I’ll need to try a 2-3 day cold ferment instead of the weeknight-gotta-get-dinner-on-the-table room temperature approach.

Overall it was somewhat unusual and definitely enjoyable. Win.

The Hellebore

Today was going to be a few pictures of the lettuces and their new setup. The weather has had other ideas — it’s been cool or cold most of the last two weeks and the lettuces are refusing to germinate. Instead, a few pictures of the hellebores that live in the southwest corner of the backyard.

While I was buying potting soil at the big box store I saw these on the clearance rack at about 1/4 the normal retail price. I picked up three. It’s been wet but not super-duper cold. They’re recovering well from the neglect:

The biggest and longest-established:

I’m always a fan of “droopy” flowers:

Finally, one of the relatively newer plants that we’re really fond of. It’s the one variety where I know the name — “Silver Prince”:

The evergreen trees above and and around the hellebores mostly live not in our yard. The neighbors decided to clean up some of the low-hanging branches, so the hellebores should see more sun and (rain) water going forward. They’ve been slow to grow but I’m hopeful they’ll start doing better with a little attention in the form of compost or fertilizer and possibly some mulch to help retain water in July and August.