add water in the bottom bit

“Leave Me Be” Spell

This is a “back to school” sort of spell for those who get anxious when they get called on or when teachers single them out. Suggested by anon.

Originally posted by lookhuman

What You’ll Need

  • Moth wings (please obtain these wings from an already dead moth; don’t just go out there any kill moths for this or I, Mothma’am, will be very upset with you.)
  • A black candle
  • Pencil/Pen
  • Paper
  • Mortar and pestle
  • A small, empty jar (like an eyeshadow jar)
  • Chamomile
  • Mint
  • Raspberries
  • New moon water
  • This sigil which means “Leave me be”

What To Do

  • Light your candle and draw your sigil on the piece of paper.
  • Burn your moth wings first.
  • Then burn your sigil to ashes and say/think “Leave me be, you do not see me.”
  • Put both your ashes in the bottom of the jar.
  • Take your chamomile, mint, and raspberries, put them in your mortar and muddle them into a paste.
  • After add your moon water to the paste to make it more into semi-fluid paste.
  • Remove your paste from the mortar and spoon it into the jar and say/think “With this they leave me be for they do not see me.”
  • Close your jar with the jar’s lid and drip a little bit of black wax on the lid.
  • Carry the jar around with you and apply to your fingers before classes.
The Domestic Garden Witch: Souper Recycling Ideas!

So maybe you’re a college witch with limited space and money, limited to the one window in your dorm. Or, maybe you’re a witch without extensive backyard space who wants to start up a magical garden. Perhaps you’re a kitchen witch who wants the freshest herbs right at her fingertips.

For many witches, having a garden seems to be a bit of a no-brainer. After all, plants and magic go hand-in-hand. Plus, when thinking of a witch, it’s hard not to think of a cottage in the woods with a little vegetable garden out front. Unfortunately for the majority of us, our cottage in the woods is a tiny flat, and our garden out front is a windowsill with limited space.

This is when it comes time to embrace your craftiness and bring your garden indoors! Not only does it place your garden in a convenient location, it also allows you to freshen the air, recycle what would otherwise harm the earth, and embrace your witchy green thumb!

Soup and Coffee Tins? Perfect!

So spring break is over and students all over the country are hunkering down for another quarter (or semester) of frantic studying, testing, and praying for sleep while pulling all-nighters. However, what’s likely also on the minds of these students is the need to have access to fresh ingredients on a budget. Well, college witches, search no more!

Chances are that in packing up some food for your dorm, you’ve also managed to amass a sizeable collection of soup cans and coffee tins. Whether your diet is exclusively cold Spaghetti-O’s and coffee or if you’ve just never gotten rid of the can from your sick day chicken noodle soup, these tin cans are useful as seed starters, herb planters, and rustic decoration.

Like any container garden, the process is simple. Carefully puncture a few drainage holes at the bottom of the can, provide a layer of gravel, add soil and seedlings/seeds, and water. But the fun is in what you can do to make these little DIY planters have a bit of personality! For that, we jump straight to some witchy talk!

How Can I Witch This?

I know, this container seems fairly self-explanatory. Sigils, symbols, runes and whatnot painted or drawn on the can to promote health and whatever else the plant corresponds to, and crystals added to the soil for the same reason. But I wanted to take a step back and consider the container itself for a moment.

In previous Domestic Garden Witch articles, I’ve focused on what you can do with the containers rather than what the containers might link to in witchcraft. In this case, I would like to change that. Tin cans, while inexpensive, are produced today not from tin (usually), but from aluminum or steel. Depending upon what the can stores, it could also be tin-plate steel. Regardless, these metals have some influence in what you can do on a magical level.

First, tin is a wonderful metal with a bit of history in witchcraft. In many traditions, it is most strongly associated with healing, prosperity, and money spells. Consider growing plants such as basil or rosemary in containers made with tin, allowing the metal to correspond with the uses of these herbs in your spells.

Aluminum is inexpensive, fairly plentiful these days, and actually does have a use in modern witchcraft despite its lack of historical magical attributes. Today, it can most often be associated with thriftiness, reflection, malleability, and travel. If you’re looking to work spells which encourage financial responsibility, or introspective thought, consider using aluminum cans with the appropriate plants and crystals.

Man has used steel quite a bit throughout history, and while we tend to have a stronger bond with iron (iron having been one of the first metals we’ve worked with, after copper and bronze), steel does have a few magical properties that have survived. Like iron, steel is most strongly associated with protection (so much so that in a few practices where metals are significant considerations, it’s acceptable to use an athame of steel in place of iron). If your tin can is actually made of steel, as many coffee cans are, consider growing plants such as rosemary or tomatoes (as starters) whose properties resonate quite strongly with iron and steel.

Not sure what your container is made of? Check to see if it’s magnetic. If it sticks, chances are that it is made of steel or has a high content of iron. If not, then it is most likely aluminum. Ultimately, however, you’re going to want to work with your gut feelings. If you don’t feel that your container brings anything to the magic, then don’t incorporate it into the spell, opting instead to just make use of the thriftiness of the idea. If you have a steel can but feel that it works best for love spells, then by all means grow that lavender in it!

May all your harvests be bountiful!
Blessed Be! )O(

Cleansing/Healing spell bottle

what you’ll need:

  • a small bottle or container to keep the spell in and a funnel if you have an unsteady hand like me lol
  • moon water
  • rose water (optional)
  • sea salt
  • amethyst chips
  • sugar (to add a bit of sweetness to your life)

put the sugar and salt in the bottom of the bottle. about ¼ the way up. place the amethyst chips in next. as many as you want. as long as there is enough space to put the waters in next. pour the moon water (or both moon and rose) in next. it should look like this:

after this is done close your eyes and focus your energy. say: “Today is a good day! Today I will be cleansed and healed from all negativity!” while shaking it gently, mixing all of the ingredients together. 

after that you’re all set and ready to go! you can charge it as you would your crystals! keep it with you in your pocket or bag through out the day for it to do its job! - Mod H

Flying Salve Recipe (Double Boiler Method)

*Warning: Always do your research on herbs before using them.  Do NOT use if pregnant, lactating, or have heart troubles.  Only use if you have time on your hands (i.e., don’t operate machinery, etc.).  Do not allow it to come into contact with your mucous membranes if you don’t know what you’re doing (e.g., eyes, nose).  Give yourself plenty of time to recover from the effects of the salve.

If you don’t have a double boiler, follow the oven method or make your own double boiler (Google/YouTube it because it’s really easy!).  

Needed:

  • 1-pint glass jars or metal tins
  • Pure olive oil
  • Rule of thumb is you want enough room for the dry herbs to expand, so I usually use 1 cup of olive oil per 2-3 oz of dried herbs
  • 2-3 oz of dried herbs—I will be using mugwort, wormwood, mandrake, cinquefoil, bay leaves, and wild lettuce for this specific flying salve.
  • Beeswax (I replaced lard with beeswax because I don’t like the feeling of lard on my skin)—1.5-2 oz per cup of infused oil
  • 4 or 5 vitamin E capsules for preservation

Recipe:

Put enough water into the bottom pan to leave about 2 inches between the water and the top pan (this is what I’ve found works best for me, at least).  Put it on the stove on the lowest setting.  Measure out everything and put it in the top pan of the double boiler, then put that on top of the bottom pan once the water in the bottom pan heats up a little bit.  Cover it if you can.  Let this infuse on heat for two to three hours, stirring about every fifteen minutes.

Once the two hours are up, either infuse that oil again with more herbs to make it more potent or just use that oil for the flying salve.  Strain the mixture either by using a fine strainer or cheesecloth and then put it back into the top pan.  Add 1.5-2 oz of beeswax per cup of infused oil you have and add the vitamin E capsules.  Continue stirring until the wax has melted.  Pour into metal tins and let cool; I put them in the refrigerator to speed up the process.

CANNABUTTER from Cannawitch Creations

CannaButter is a butter-based solution which has been infused with cannabinoids. This is achieved by heating the raw cannabis material (leaf or flower) along with butter and allowing the cannabinoids to be extracted by the fat.  Knowing how to make CannaButter is the core of most marijuana food recipes. CannaButter is the essential ingredient that gives the high in marijuana food, so take your time to make it right.


Making CannaButter requires just a few simple steps. Mostly, your time will be spent waiting, however, the longer you wait the better your CannaButter will be.

INGREDIENTS:

  • 4 sticks of UNsalted butter, NOT margarine!
  • 2 oz. cannabis leaf/trim, 1 oz if using buds
  • 1 cup of water
  • 5 Tbsp soy lecithin (optional)


TOOLS YOU NEED:

  • Large pot for boiling
  • Large plastic bowl
  • Small bowl
  • Strainer
  • Grinder
  • Cheesecloth or an old pair of pantyhose


DIRECTIONS:

1. Crush or grind your cannabis leaves or bud using a clean electric coffee grinder, hand held bud grinder, or scissors.  The more the leaf and bud is ground the easier it is for THC extraction.  Place your cannabis on a cookie sheet and place in the oven at 250 degrees Fahrenheit for 20 minutes to decarboxylate.  This will ensure you get the most medicinal quality possible from the cannabis you are using, turning any THCA into valuable THC.
2. Grab your large pot or double boiler and add the 4 sticks of unsalted stick butter. Heat on very low stirring occasionally until melted. Don’t get stoned and burn it!
3. Once the butter is melted, add your cannabis leaves or bud and water to the pot. Mix and bring to a slight simmer with the heat still on low and cover, stirring occasionally to help aid extraction.
4. The hardest step in making this concoction is that you must wait! The longer you wait with this recipe the better the butter.  Let your CannaButter mixture simmer for no less than 4 hours, and no more than 24. If it looks like it could use some more water during the wait time feel free to add a little bit more as needed.
5. After you can’t wait any longer, remove the potion from the heat and let it cool until manageable (about 10-15 min). Now pour your fresh CannaButter through the strainer into your large plastic bowl, this removes the majority of the cannabis plant matter.
6. For a nice buttery consistency, and better tasting end product, strain several more times through cheesecloth or pantyhose.  
7. Cover your bowl and place it into the refrigerator to cool. Once fully cooled, the remaining water will separate from the butter and settle to the bottome of your bowl.  Give your bowl a squeeze to help release your CannaButter, which will allow you to easily pour off the excess water. There may be a slight “sludge” on the bottom of your slab, which you can rinse off with cold water or scrap off with a butter knife.  if left on, this will make your end product taste like dirt. 
8. FINALLY, re-melt your CannaButter and add 5 Tbsp lecithin (optional), stirring until incorporated.  Pour into storage container, seal, and place in back in the refrigerator to cool and solidify.  Store whatever you wont be using immediately in the freezer to prevent molding. 

~~~~~  Your CannaButter is now ready to use any time you are. 

Keep checking my blog for more great Cannabis Concoctions & Pot Potions.

The Domestic Garden Witch: Playtime for Witchlings!

So maybe you’re a college witch with limited space and money, limited to the one window in your dorm. Or, maybe you’re a witch without extensive backyard space who wants to start up a magical garden. Perhaps you’re a kitchen witch who wants the freshest herbs right at her fingertips.

For many witches, having a garden seems to be a bit of a no-brainer. After all, plants and magic go hand-in-hand. Plus, when thinking of a witch, it’s hard not to think of a cottage in the woods with a little vegetable garden out front. Unfortunately for the majority of us, our cottage in the woods is a tiny flat, and our garden out front is a windowsill with limited space.

This is when it comes time to embrace your craftiness and bring your garden indoors! Not only does it place your garden in a convenient location, it also allows you to freshen the air, recycle what would otherwise harm the earth, and embrace your witchy green thumb!

Garden Witchcraft for Families

While not all of us have children, those of us who do certainly enjoy bringing a bit of happiness and engagement into their life! And for some, witchcraft can be a point of bonding for parent and child. As in any activity, we want our children to learn, and creating this tub garden teaches about responsibility in growing plants, as well as keeping their imaginations active, and if part of a witchy family, can teach them how to have a bit of a witchy green thumb, as well!

This project is fairly simple, requiring only a decently large tub, gravel, a drill, a few plants, soil, and a bit of mulch and water.

Start by drilling a few drainage holes into the bottom of the tub, then add a layer of gravel to help promote drainage. Then, fill the tub with a decent layer of soil and add your plants! Water, then add a layer of mulch, as well as any decorations you might want!

It’s best not to place too many plants, as the idea behind this garden is to give kids the option of playing with toys inside of the tub - their own fantasy forest or jungle that they have access to.

How Can I Witch This?

The possibilities are near endless, but the greatest witchy benefit here is sharing it with children. Use the tub to help teach them about different herbs and what they can be used for! If they help make the garden, guide them in creating a sigil or symbol for health, prosperity, and growth for the plants. Decorations are just as varied, but if you want to go with a faerie garden, crystals are ideal! Teach about what the different crystals mean, and urge the kiddo to create his own crystal grids in the garden!

But the greatest magic of all in this project, I feel, is allowing a child to know that it’s good to embrace his or her imagination. Encourage that creativity, and take joy in the pleasure they gain from playing in their own homemade garden!

Blessed Be! )O(

Egg Drop

I make egg drop a lot when I’m feeling lazy or sick or just not up for a lot of cooking. It’s hearty and filling, and no-carb, which is really nice as a diabetic.

Ingredients

  • Eggs
  • Water
  • Bouillon cubes, or Better Than Bouillon powder

Optional

  • Chicken stock (for richer soup, instead of bouillon and water)
  • Green onions (chopped)
  • Mushrooms (chopped)
  • Ginger (shredded fresh or powdered, for the broth)
  • Sesame seeds
  • Corn starch (to add thickness to soup of silkiness to eggs)

Cookwares

  • Saucepan (this recipe scales but I use a medium saucepan and it makes two big portions)
  • Egg-whisking receptacle (i use glass measuring cups or mugs, but a bowl can work too)
  • Whisking utensil (a whisk or a fork)

Note:

I scale this recipe by cups of water:bouillon cubes:eggs. So if i use one cup of water i use one cube of bouillon and one egg. It keeps the ratio well balanced and the soup from being too weak, but obviously personal tastes differ. My normal portion is 2:2:2.

Instructions

  1. If using stock, pour a reasonable amount into the pan – if using water and bouillon, pour in just water. As mentioned above, i usually pour in two cups but it’s not precise. Set to boil on high heat.
  2. When the water is beginning to simmer (small bubbles on the bottom of the pan, or a rumbling sound), add in bouillon cubes or powder. As mentioned above, I normally use two but your sodium needs maybe differ.
  3. While this is happening, whisk your eggs until well combined. If you want silkier eggs, like those you find in a restaurant, add roughly a ¼ teaspoon per egg of cornstarch. Beat well.
  4. If adding green onions, add green onions to boiling water.
  5. When water is at a rolling boil, take your egg mixture and your whisking instrument and position yourself over the pot.
  6. Very gently, pick up a little bit of the egg mixture on your fork or whisk and drop it over the boiling water. When it hits the boiling water, it will cook into little filaments of egg. Keeping your fork- or whisk-fuls small will help the texture of the soup stay neat. If you get impatient (i do) pouring in larger quantities also work, but you get a chunkier soup and less of that soft, silky texture.
  7. You’re done!
  8. Add toppings of choice.

CINNAMON-BUTTERSCOTCH PIE

Last time I checked, goats weren’t known for their cooking. Eating tin cans maybe, but not making pies that a single piece of can restore all of your health. That makes Toriel, the motherly anthropomorphic goat woman who dwells in The Ruins in Undertale, a very special goat. 

I was a bit dubious about this one at first, but the second it was finished and photographed, half of the pie mysteriously disappeared into our mouths. It’s sweet without being overwhelming and the cinnamon whipped cream gives it a delicious little kick. I actually made a tart rather than a pie, because it’s easier to finish a slightly smaller slice of tart rather than a huge gooey piece of pie. If you’d like to have it as a proper pie, just use a pre-made pie shell. Recipe under the cut!

- MJ & K

Keep reading

Bedroom cooking with rice cooker and shelf stable foods

I sometimes have a hard time leaving my room, so I’m trying to amass a collection of shelf stable foods that I can make when it’s hard to venture further. I’d be particularly interested in ideas for foods that can be cooked and/or steamed in a rice cooker, aside from rice or oatmeal or grainy or porridge-y type foods since I can’t handle those textures. Some things I’ve thought of so far:

  • Mac and cheese from a box (I keep shelf stable milk boxes on hand and could probably swap out the butter for some oil or a bit of extra liquid; also the box mix and either chicken stock from a box or water on hand; could throw in a pouch of tuna)
  • Udon noodle soup (miso and water or chicken stock, seaweed, a pack of noodles; could add some tofu or pre-cooked chicken if I make it as far as the kitchen)
  • Pasta with red sauce or pesto (pasta, water, jar of tomato sauce or pesto or really any flavored sauce that seems like it could pair with pasta; could be a filled ravioli or tortellini for extra protein)
  • Garlic pasta (pasta, water, a bit of oil, a seasoning packet from a pizza place; could add some parmesan from the kitchen; could also use a filled ravioli or tortellini)
  • Won ton soup (this one definitely requires going to the kitchen - throw frozen potstickers or won tons onto the steamer, everything else goes into the main compartment; either chicken stock or a combo of miso and water, a bit of sesame oil; could add some seaweed or green onion if there’s any on hand)
  • Ramen (ramen packet, water; optional additions such as egg, chicken, green onion, mushrooms, etc)
  • Steamed ravioli (refrigerated ravioli in the steamer basket, water in the bottom; requires traveling to the kitchen)
  • Preflavored couscous (box of couscous, seasoning packet, water or chicken broth; optional additions include feta, lemon juice, tomato, paper thing slices of zucchini, cooked chicken)

Some ideas that don’t require heating up: 

  • Tuna sandwich (take a pouch of tuna and rip it open; add a packet or two each of mayo and relish; stir it up then spoon it onto bread)
  • Peanut butter sandwich (bread, peanut butter; optional sweeteners such as Nutella, honey, packets of jam, chocolate sprinkles, chocolate chips, banana, etc.)
  • Packs of shelf stable hummus and crackers

Snacks:

  • Trail mix
  • Jerky
  • Pretzels and peanut butter or Nutella
  • Fresh fruit that’s stable at room temperature (apples, pears, bananas, oranges, etc)
  • Fruit cups
  • Fruit squeezy pouches
  • Pudding cups
  • Snack cakes
  • Granola bars, protein bars, fruit and nut bars, etc.
  • Junk food (chips, candy, packaged cookies, crackers, etc)

I’d love to see some ideas other people come up with on the topic!

homemade vegan pancakes

i lov pancakes!! they’re so easy to make as long as u have stuff!! i don’t even have a proper spatula and i make these all the time. super fluffy and delicious!! 

depending on how much batter u put in ur pancakes, this could make like 4 - 8 of em

what u need

  • 1 1⁄4 cups all-purpose flour
  • (a little less than) 1 Tablespoon baking powder
  • 1 ½ Tablespoon sugar
  • 1⁄4 teaspoon salt
  • 1 cup milk substitute of your choice (I prefer unsweetened almond milk)
  • 2 Tablespoons vegetable oil 
  • 2 Tablespoons water
  • optional - additional fruit, seeds, w.e

what u do

  1. mix together ur dry ingredients!! that’s gonna be ur flour, baking powder, sugar, and salt. a medium sized bowl should work well
  2. after combining ur milk, oil, and water, add to ur dry ingredients. don’t over mix!! if it’s a little runny, add some more flour!! if it’s a little too thick, add a lil more milk!! feel free to tweak as necessary
  3. lightly spray/grease ur pan. i tend to get distracted easily so i cook my pancakes on a medium/low heat, but u can use a high heat if ur gonna be watching closely!!
  4. add ur extra bits!!
  5. when the tops of ur pancakes get bubbly and the edges look kinda round from the bottom, flip!! they should be golden brown on both sides.
  6. put in ur tummy for a real good time

anonymous asked:

I'm thinking about getting a land snail; Any tips or care sheets ?

Land snails are pretty hardy! You’ll want a tank that can hold in humidity, so don’t use screen lids (unless, maybe, you stretch some cellophane over the top of it, and poke some air holes) If you’re looking to get a Giant African Land Snail, you can make due with a large food-storage tub, or a 20 gallon tank! You’ll also want to “mist” your snail’s enclosure once a day, to make everything nice and dewy. A small cup of water placed in the tank will ensure there’s a good amount of humidity, as well.There really isn’t a gauge of how humid a snail’s tank needs to be, but I keep mine extra humid. You should be able to feel the difference in humidity from your room, to when you put your hand down into the tank. You don’t really need anything else! Snails are generally social creatures, and would love if you added a friend, but it’s not necessarily needed. Shoeston’s late tankmate, Burt, passed shortly after I got him (He was ill upon finding him) and I hope to oneday get Shoeston another tankmate :)

As for substrate, go with something loose, and grainy. Substrate such as play sand is doable, but compacts easily, and isn’t as accessible for your snail to dig around in (snails love to dig, and you’ll often find them sleeping under the substrate during the day) 

I use Petco’s Imaginarium Sand, as it’s loose:

(that’s sandpaper in the background, from a project, not a poopy paper towel, just so ya’ know) XD


and looks quite nice, almost like potting soil:


I Layered my substrate, the bottom layer consists of aquarium gravel, the second layer is a little bit of activated carbon, and the top is the aquarium sand. The layers let the water run to the bottom, so you could plant some plants, if you wanted to. You don’t need to layer anything, though. I just like the idea of someday adding plants. You could add potting soil, if you prefer, just don’t get any with added fertilizer or chemicals!

Decor

As for decor, get things that aren’t too hard. Shoeston’s scape contains some driftwoods, and rocks. Being Shoeston isn’t as clumsy as some other snails, I’ve opted to add the rocks. You’ll want to watch your snail, and if they tend to fall a lot, or get spooked easily, it’s best not to put any harder objects in, as your snail could fall and crack their shell.


Foods

There isn’t a shortage of foods that snails will eat, that’s for sure! Shoeston is quite partial to his Romaine lettuce, but here are a few things that you can safely feed your snail:

-Romaine lettuce

-Tomatoes

-Peeled bananas (best when extremely ripe)

-Cherries (Remove the pits!)

-Cucumbers (Shoeston actually really loves the skin!)

-Potatoes (Raw, the skin is really good for them)

-Carrots (Skin is also real good!)

-Watermelon

-Cantaloupe 

-Calcium (Needed for healthy shell growth! You can use fruit-flavored TUMS, or crushed cuttlebone)

There are others, but I’ve had success with all of these options. Shoeston is quite picky with his foods, and rarely finishes any of these, unless they’re carrots, lettuce, or cucumbers, but I like to give him options!

Shoeston and a fresh cherry slice! (substrate on his shell, and I sprayed water on the driftwood).

That’s all I can think of for now! :D Happy snail-keeping!

2

Dry-Aged Tender Roast Stew is a hearty dish that’ll warm you up even in the depths of greyshire glacial grotto.  Red wine is included in the recipe, but you can absolutely omit it completely or add in a table spoon of red wine vinegar for a touch of acidity and the dish will still be absolutely delicious.  As always you can find details on how to make the dish under the cut.

Keep reading

Deaf Bakugou
  • He started to lose his hearing at three and completely lost it around the time his quirk manifested. The doctor said it was to accommodate for the really loud noise of the explosions he creates. At first Bakugou was really angry and sad because he really liked the way his mom sounded, but got over it because of his new-found quirk.
  • Deku used to help him around but then stuff happened. Still, they had to be forced together because no one else knew enough sign language. Midoriya’s hands shook too much and he was too slow for Bakugou’s high impatience.  
  • It was a disaster.
  • He eventually learned to read lips like a boss. His temper never improved because nobody but Deku knew sign language all that good and TO FUCK WITH DEKU BUT EVERYONE ELSE IS SO STUPID
  • His primary reason to become a hero was because a lot of people told him that he couldn’t! Because he was deaf! Obviously, he got angry. He started thinking that he doesn’t really need to hear, he’s got an awesome quirk! That’ll make up for it! His other senses are higher than others, so why is hearing so important?
  • His favorite scent is chocolate and chili. Chocolate because it is so rich and there are many different ways it can smell! Chili because its so strong and kinda warm and it usually means his mom is cooking something good. Obviously he would never tell anyone this.
  • His favorite colors are deep reds and just basically really warm colors.
  • He loves the feel of cold water and snow or the bottom part of the pillow because it feels so nice against his normally Satan’s fire hot hands.
  • When he meets Kirishima, hes surprised that he knows a bit of sign language too! Though it’s just a couple jokes and really simple stuff. Bakugou eventually teaches him more but only because he gets bored of all the knock knock jokes.
  • Hes kinda surprised that Todoroki knows sign language too, but they don’t really talk often. He likes the way Todoroki’s hands move though.
Easily make your own Besom

Materials:


1- Four foot dowel or stick (1 inch in diameter.)
Ball of twine
scissors
Straw, twigs, or herbs for the bristles.

Take the straw, and allow it to soak overnight in warm, lightly salted water. (the water softens the straws to make them pliable, and the salt soaks out former energies.)
When you are ready to make your besom, remove the straws from the water and allow them to dry a bit, but not so much that they lose the suppleness you will need to turn them into your besom.
Find a work area where you can lay out the length of your dowel, and begin lining the straws along side the dowel.
Starting about three inches from the bottom, lay the straws, moving backward, along the length of the dowel.
Begin binding these to the dowel with twine.
You will need to tie them very securely.
You can add as many layers of straw as you wish, depending on how full you would like your besom to be.
When the straw is secured, bend the top straws down over the twine ties.
When they are all gently pulled over, tie off the straws again a few inches below the original tie.
Leave the besom overnight to allow the straw to dry.

The dowel part of the besom can be stained, painted, or decorated with pagan symbols, your craft name, or any other embellishments you choose.
Dedicate your finished besom in your circle as you would any other ritual tool.

2

TURKISH DELIGHT

I have trouble watching The Lion, the Witch, and the Wardrobe. Flip on Prince Caspian and I’m good, but when faced watching the first Chronicle, I run out of the room. There’s this problem I have watching movies- it’s called second-hand embarrassment. If an actor is doing something awkward, embarrassing, or frustrating, I have those feelings projected onto me.

The only way I can watch TLTWATW is if I skip part all theparts with Edmund until about halfway through the movie. What a little shit, his actions are so naively embarrassing that I can’t watch. This really includes the scene where he first meets Jadis, and she gives him the Turkish delight.

The only saving grace for that scene is that the Turkish delight looks really good. My brother got Turkish delight when we went to Greece. I think it was his favorite thing for the rest of the year. 

I want to let you guys know right off the bat that normal Turkish delight is sweetened with rosewater. Rosewater is an incredibly delicate flavor and aroma, even with extra added you still need to know it’s there to find it. If you want something stronger, you can replace the rosewater with vanilla extract, strawberry extract, aw hell go crazy and use banana and rum extracts. No one’ll know if you make them all pink. The recipe is under the cut.

-MJ & K

Keep reading

4

Here’s a Shokugeki no Souma recipe in celebration of the second season starting!! I was so excited to find these on sale that I took a picture of the cans even before I got home. Souma would approve, right? (~ USD $1 each!) It was literally as if the cans were saying:

Canned Mackerel Burger Set Dinner from Shokugeki no Souma (feeds 2-3)

Ingredients

For burger(s)

  • 2 cans mackerel (120g cans)
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 onion, diced
  • 3 cloves garlic, diced
  • Ponzu, 2-3 tbsp
  • Cornflour or potato starch, 2 tbsp

For Soup

  • Egg
  • Dried squid
  • A slice of ginger (optional)
  • Salt, to taste.

Method

For Soup

  1. Boil water in a pot
  2. Reduce heat and add dried squid (enough to cover bottom of pot) and ginger (optional)
  3. SImmer until squid becomes soft, and starts losing a bit of colour.
  4. Remove squid bits and ginger (you can eat it too but I found that most of the flavour went into the soup)
  5. Beat egg
  6. In a circular motion, pour egg into boiling soup.
  7. Immediately take ladle and move it as if you were drawing a cross in the soup. This is to protect the soup against vampires  a Chinese 蛋花湯 (Egg flower soup) technique from my grandma.
  8. Serve in a dark bowl to bring out the egg!

For Burger

  1. Debone Mackerel and crumble into small pieces. Keep the canned mackerel juices somewhere else.
  2. Mix in the onions, garlic, and breadcrumbs till mixture looks even.
  3. Beat eggs and slowly incorporate into mixture.
  4. By now, the mixture should start sticking together. If not, add more breadcrumbs and keep mixing until it does.
  5. Form mixture into a giant patty (this amount makes 2) while heating up some oil in a pan.
  6. Pan fry until brown on one side and flip over. To ensure thorough heat penetration, you might want to cover the pan while pan frying.
  7. Remove patty(ies) from pan.
  8. Pour canned mackerel juices into the pan and heat till simmering.
  9. Pour in ponzu and stir. (You can add more than 2 tbsp if you like, because its sour taste makes the burger refreshing and removes the ‘fishy’ taste.)
  10. Mix starch with a little bit of water till dissolved.
  11. Turn off heat.
  12. A little at a time, drizzle the starch water in while stirring the juices with your spatula. If it starts to clump up, don’t add anymore and wait for the juices to cool down even more. Add the starch water until the texture becomes viscous, but make sure it’s even and still runny.
  13. Pour sauce over burger and serve with soup and white rice.

Time saving tip: I made the soup before starting on the patty, so that I could crumble the fish while the water was boiling.

(Note: This is the same plate that I served Nikumi’s Roti Beef Don on, so you can imagine how big that patty is.)

Last step: Kiss the person who made it for you!

(And then follow me @onionchoppingninja and check out my Recipe Archive Page here!)

the cauliflower experiment

the photo above is not colour corrected. that’s just how bright it is.

this follows the rule of curry, which is that it is best made the night before and reheated, so very easy to do in advance of something as a side dish or as packed lunches. it makes enough for six lunch servings or 8-10 as a side dish.

prep time: 40mins actual work, most of which overlaps with cooking time
total cooking time: 2hrs, mostly unattended

olive oil
1 large onion
2 cloves garlic
1 large can diced tomatoes (800g)
2 heads cauliflower
2 medium zucchini
1/2c sliced or chopped almonds (optional but very nice)

to taste:
paprika
turmeric
dried red chili flakes
apple cider vinegar
salt

a note on my palate: i use LOTS OF SPICES. i am not really in this for the flavour of either cauliflower or zucchini in and of itself, even though this is an excellent way to use unexpected quantities of both and exploits their juiciness nicely as a vehicle for other flavours. but this dish is malleable. if you want it to be subtle, start small. i eat this as a main and i think subtle is overrated. so when i say tablespoons, i mean tablespoons.

you will need: a large stock pot with a lid and a stainproof spoon, plus a cutting board and a sharp knife.

dice the onion finely, mince the garlic, and put them in the stock pot with enough oil to sauté on medium-high heat with the lid on until the onions begin to go transparent. if they start to brown or crisp, throw in some water to deglaze and keep it wet.

while the onions cook, remove all leaves and the bottom of the stem from the cauliflower, break roughly into florets or chop, and add to the onions. i usually break it right into the pot as it doesn’t hurt it a bit not to all go in at once. chop the thick stems as well, about 2-4mm thick, and throw them in. they don’t need to be skinned. stir occasionally as you go to keep the onions from sticking.

chop the zucchini into quarters lengthwise and then into slices roughly 5mm thick. add them and stir.

pour in the can of tomatoes. use enough water to rinse down the sides of the can (about 1/2c) and pour that in too. stir.

now for the fun part. this is a lot of veg! so if you are me you will season with about 1/2tbsp of chili flakes, 1tbsp of turmeric, 1 1/2tbsp of paprika, 1/4c of apple cider vinegar, and salt to taste (at least 1tsp). but you can start with whatever fractions of that you like. stir well to combine. put the lid on, turn the heat to medium-low, set a timer for 15mins, rinse your spoon, and go do something else.

when the timer beeps, come back, stir well, rinse your spoon, put the lid on, put the timer on for 15mins again, and go do something else. and repeat.

at the 45min mark, taste it and adjust seasoning as necessary. i usually add another glug of vinegar (1/8c or so), and usually also more salt, at this stage. then do one or two more 15-minute rounds with the lid on.

once the vegetables are soft and the cauliflower has mostly broken apart, the flavour should have begun to develop. you are aiming for tangy, not overly sour, with a mild heat and a bright spiced flavour. however! the full complexity will not come out right away. taste it now so you know what to aim for, but know that it will be infinitely better later. i am not kidding. please make it the night before. do it for yourself. do it for me. do it for the WORLD.

add another glug of vinegar, stir, and if the mixture is very wet you should take the lid off and cook for up to another 10mins, stirring often to reduce the liquid a little. or leave it soupy, it’ll taste good either way.

add the almonds now, if you are using them. they add a sweetness that really brings out the rest of the flavours, and will make you feel fuller as well, but if you are dealing with nut allergies then it’s absolutely fine without.

turn off the heat and stir thoroughly, then leave to cool for a few minutes. then put the lid on and stick it in the fridge (with a trivet under it).

the next day, nuke it and serve it up and bask in your genius. it’s even better the day after that.

nota bene: this stains like a mofo. keep it in metal or glazed ceramic or accept that your plastic containers will go yellow, wear black, and good luck if you get it on the linen tablecloth.

HOW TO MAKE SINGLE MARIJUANA BROWNIE IN THE MICROWAVE

Who really has enough weed for a whole batch anyway? I mean I do after the recent harvest, but not enough that I wanna waste it on a whole batch when I only have a total of 3 friends… including my brother… anyway here is a really simple way to make a personal weed dessert in the microwave in 15 minutes! (or even less)

You will need: Weed, butter, coffee filter, and Betty Crocker Warm Delights brownie mix (found at walmart in the baking isle)

Step 1: measure out 1-2 grams of weed. i’ve only done it with 1.6 so far so it’s really up to you.

Step 2: grind it up, pick out the stems and what not.

Step 3: put 2 tablespoons of butter into a small sauce pan and simmer it on low heat.

Step 4: once the butter is melted, dump the ground up weed into the pan. stir it around with a fork and keep it on low heat. it’s done whenever the butter turns brown. be sure not to over cook.

Step 5: pour the mixture into the coffee filter while holding it over the black plastic bowl that comes with the brownie kit.

**update: don’t use a coffee filter! It absorbs a lot of the butter huge waste, try straining using a fork to hold back the mushy weed while pouring it in

Step 6: add the brownie powder and stir. it will be very thick so you may need to add a bit of water.

Step 7: microwave for 45 seconds. check it out and if its still gooey do another 10 seconds. too long can cause the plastic bowl to melt through the bottom so watch out!

Step 8: eat it and wait for the magic to happen!