elixir for the soul

5

Magic Guild Clash Online!
a sorta sequel to the Detention AU fic
…in which Mira manages to rally her girlfriend and her two new friends to help her in her favorite online game.
She’s a goddamn veteran. Cana tries her best. Freed just likes the outfit, and Laxus just wants to collect birb plushies.

Cana: Don’t worry, Laxus. I think you’re a hot girl.
Mira: Same.
Laxus: See, Freed, be proud. Your boyfriend is a hot girl.
Freed: Oh My G O D.

when i drink water when im really thirsty it feels like im partaking in a magical elixir that is cleansing my very soul but when im drinking water just because i know it’s good for me it feels like im drinking flavourless pipe juice a la ninja turtle house that is doing nothing but making me pee constantly

2

had this in my drafts, i think i drew em while trying to get back in the swing of things. man i’ve done way too many AUs

that last one is from something i’ve been thinking about in my head lol

A wise friend reminded me of the importance of just sitting… So, I escaped the family and sat in the yard with my son who was busy picking me presents. Listening to him busily chatter, Birds singing, water gurgling, feeling a gentle breeze…elixir for the soul.

substandardeagle  asked:

How would you bring the real Doc Ock back and would you have him kill clone-Otto? I sure as hell would.

Someone takes Doc Ock’s corpse and rejuvenates it somehow. Maybe have Masque of the X-Verse alter his body to make it healthy. Or take his body to Elixir. 

Then they perform ANOTHER mystic ninja resurrection ceremony to put his soul back in his body. Maybe Stunner and Carolyn Trainer do this again.

Thus the real Doc Ock is back.

Then if I was being indulgent I’d have him murder Superior Octoasshole after Spider-Man has already owned his ass.

If I was being more fair I’d have him banish Superior to an alternate universe where he an be the definitive Spider-Man of that world appeasing Superior fans.

4

~The Language of Trees~

The language of trees
Tells a story of ease
Showing beauty and grace
In a wonderful place

Where rich history thrives
Beneath sumptuous skies
And the birds sing of love
As they soar skies above

The language of trees speaks
Of summers and springs
Of daffodil trumpets
And quaint fairy rings

The swishing and swaying
Of leaves in the air
The whisper of lyrics
A poet must bare

The language of trees
Inspires humbling thoughts
They teach a man virtue
Bequeathing support

The ears of our minds sense
Each studious word
But lacking connection
Their songs go unheard

Each sapling, each branch
Throws a soul into trance
Granting life from itself
An elixir of health

Every bend, every bough
Pledges life to the ground
Verdant meadows are blessed
Where a tree roots its nest

The language of trees
Fills my heart and my soul
As I roam timeworn forests
My soul declares home

~ © 2016 Amelia Dashwood, All rights reserved

A few points about jiggers…

Here I’d just like to point out the importance of measuring your jiggers. The idea of measuring a measuring tool does sound funny, but you’d be surprised to know how many bartenders I’ve worked with had been using the wrong measurement for years, because they were never bothered to take this step.

First of all, do not trust the measurements that you’ve been told; if it says on the jigger’s packaging that it’s able to measure 30 ml and 45 ml, don’t just take their word for it, find out for yourself, and very often the information you were given were wrong.

Whenever I acquire a new jigger, I always measure them with a measuring cylinder, i.e. the long tube from a chemistry set. These things give the most accurate readings due to its long and thin shape, as oppose to a measuring cup that a slight tilting can affect the readings drastically.

In the picture above are the six jiggers I have at the moment, some are very dependable, some are less so. They are all bought from reliable sources, and not just some cheap knockoffs, so the comments I’m about to give on these should apply to all.

(From left to right)

  1. The first one is the cheapest of them all: $8. A very common jigger in most bars in Asia. The smaller side measures 15 ml, 30 ml, and the larger side measures 45 ml, although that’s what the markers on the jigger tells me. The 15 ml marker actually measures 8 ml; the 30 ml marker is actually 28 ml; the 45 ml marker is 41 ml. This is the prefect example of why you shouldn’t trust your jigger without confirming it first.
  2. The OXO jigger is $9, but cost twice as much to buy in China, but I’d still say it’s worth every penny. You can often see it being used in American cocktail bars. I’ve had this one for 3 years, and I can safely say, this is the most reliable jigger I’ve ever used: despite its average look, it’s extremely accurate, has all the measurements you will ever need in mixing drinks, and all of them are correct. It measures ¼ oz, 1/3 oz, ½ oz, ¾ oz, 1 oz, and 1 ½ oz.
  3. The third one is a multi-measure jigger, costing about $10, it’s more like a small measuring cup. Very simple in terms of design, doesn’t look very stylish, but the measurements are all accurate: 15 ml, 20 ml, 30 ml, 45 ml, 60 ml, 75 ml. It also translates these to ounces and teaspoons.
  4. The U-Chida jigger cost about $25, quite popular in high-end cocktail bars in Japan, China, and many parts of Asia; because so many bartenders use it, it makes you feel safe, but do not be fooled by that. It is suppose to be able to measure 20 ml and 30 ml on the smaller side, and 40 ml, 50 ml, 60 ml, and 70 ml on the other. The 20 ml marker is slightly under, filling the liquid to that line will actually give you 19 ml, so if you want 20, you’re gonna have to go over that line slightly; the 30 ml marker actually measures 35 - 36 ml. On the larger side, the 40 ml marker is accurate and so is the 50 ml marker; the 60 ml is actually 57 ml, and 70 ml is actually 68 ml.
  5. Mr. Slim jigger is $31, the one used by bartenders across the world, you’d often see them been used in cocktail competitions. It is elegant and accurate. It measures 10 ml, 20 ml, and 30 ml on the smaller side; 15 ml, 30 ml, and 45 ml on the other. All of them are correct.
  6. The final one is a jigger built in the style of a measuring spoon. Cost $10. It measures 15 ml, 30 ml, 45 ml, and 60 ml, which is pretty much all the basic measurements you will need when composing a simple drink. I’d say they are fairly accurate, but the markers are a little bit hard to read, so takes some getting used to.

the elixir in leo activates the soul’s will and creative masquerade. on the day they were born, heaven held a coronation ceremony, another cosmic royalty would walk on the earth’s holy ground. leos are agents of love and live through the centre of their heart. when they really contemplate and reflect, the leo realises there is no separation between themselves and god

you write poetry to kill me

pages of
shattered glass
evacuating from
fossils of concubine dreams
i strain at the oxidized words …

you write
poetry to
kill
me …

ah,
your
words … are
the last ashes
of dear Vienna

crawling
lovingly like

centripetal lyricisms
upon pavements of
petulance and peril

reliving the bruises of psychiatry
with back-door peep-holes
kindling some alternate
hinterland eyes
where demons
keep
vigil
as

your letters are elixirs for
my soul’s loneliness -
depraved as i am
in this colossal
world

i have paid a price
for the joys of your
extremities …
all
tangled
in the velocities
of lace and silk &
soft sweet bonbons …

breath
by breath
i surrender
to the afternoons
of your piercing cries
swimming in hot fever

little
by little
the stirring poetry
of our affair crucifies me …
as your words relinquish
the etiquette of romance
and convulses
into the dark
powers of
poetry …

you write
poetry to
kill
me.

Big Bamboo

Gold Cuban Rum - 1 oz

Dark Jamaican Rum - ½ oz

Passion Fruit Syrup - ½ oz

Grapefruit Juice - ½ oz

Orange Juice - ½ oz

Lime Juice - ½ oz

Angostura Bitters - 2 dashes

Blend everything with ½ cup crushed ice and pour into a bamboo mug or tall glass.

Created by Mariano Licudine of the Mai-Kai restaurant, circa 1960. This is the forerunner of Mara-Amu, another drink invented by the very same person. The differences being, Mara-Amu contains three rums, one light, one gold and one dark, whereas the Big Bamboo only as two, and one of them is gold Cuban rum instead of Puerto Rican; not hugely significant I know. Secondly, this drink has a extra few dashes of bitters which wasn’t found in the Mara-Amu.

Originally served in a bamboo mug, either a ceramic bamboo mug, or a mug actually made from bamboo. I’m sure the latter would be harder to clean and keep fresh. Or like me, you can use a bamboo shaped glass, of course due to the large volume of it, I had to double everything to fit the glass.

For the golden Cuban rum, you can choose anything between Havana Club 3 Años all the way up to 7 Años. Beachbum also allow substituting with Puerto Rican rum, if you choose to use substitution, I’d recommend a more complex grade, for lighter Puerto Rican rums tend to have a tasteless profile. So pick a good, aged Puerto Rican rum.

To make this a little more interesting than the Mara-Amu, I’m garnishing it with a bunch of mint sprigs, a spent lime shell, and finally, a few dashes of Angostura on the surface rather than in the drink, to bring the flavour of spices right on the nose.

Imperial

  • Dry Gin - 1 oz
  • Dry Vermouth - 1 oz
  • Angostura Bitters - 1 dash
  • Maraschino - 1 dash
  • Stir everything with ice and strain into a chilled cocktail glass. Garnish with an olive.

I haven’t had a proper cocktail in months, and I’m glad to have this one first. The Imperial cocktail is a very dry version of the Martinez: you take away the sweetened Old Tom and Italian vermouth, substitute them with London dry and French vermouth. These days it’s often called an Imperial Martini (annoyingly).

Got rid of the large old table, and instead I have this small darker table to display drinks on. Unlike before, I’ve gone for a more minimalistic look. Does it look all right?

Japanese Hard Shake

Perhaps the most famous technique in bartending is the hard shake. In theory a well-executed hard shake could give you a consistent, soft, well-balanced drink every time. And even if you are not a believer, the hard shake is still a impressive performance to behold. Now I have to point out that all of the information below are from Cocktail Techniques by Kazou Uyeda, the reknowned bartender who supposedly invented and certainly perfected the hard shake.

To perform a hard shake, you will need a 3-piece cobbler shaker, they come in different shapes and sizes, but they all have three things in common: body, strainer, and top. Needless to say, the ice you use for a hard shake will have to be very, very cold; definitely not the small, melting ice from a commercial ice machine. Ideally you should use clear ice containing little to no air bubbles.

First step is ice-washing. This in theory will remove the small pieces and corners on your ice that can cause the cocktail to become watery (OCD much?); and also chill the shaker a little. Fill the body of the shaker with ice, smaller pieces on the bottom, and larger pieces on the top; about 6 parts cracked ice to 4 parts ice cubes. Fill the shaker with water then using your fingers as strainer, tip the shaker upside down to pour the water out.

After this, add your ingredients from the largest amount to the smallest amount.

Then place the strainer first on the body, making sure it is level; then put the top on.

Here is how you should hold your shaker. If you are right-handed, place the middle and ring fingers of your left hand on the bottom of the shaker. Curve the palm of your hand so the shaker can rest on your left hand without being in direct contact with the centre of your palm, which is the hottest part. Press the top of the shaker with the thumb of your right hand; index finger on the strainer; middle finger on the body; and rest the other two on the body. The shaker should be held in an angle, and not directly pointing forward. By shaking at an angle, your only create smaller ice shards, as opposed to larger broken pieces.

Shaking consists of two main actions: the throwing and the pulling, the idea is to pull back before the ice actually hits the bottom. Imagine it as whip, when throwing out and pulling in, add a quick snap with your wrists. Twist the shaker when throwing out, by raising your right elbow and shoulder. The combination of twisting and snapping should cause all the ingredients inside to flow into each other.

When pouring out the content through the strainer, remove the top, and quickly turn the shaker upside down at a vertical angle, twisting the shaker in a counterclockwise motion, allow the liquid to fall straight down. This is to coat the top of the drink with an even layer of tiny ice shards. However this vertical pour should only be done if you are totally sure that the volume of your ingredients could fit the glassware perfectly, otherwise pour at an angle.

When the shaker is empty, turn it horizontal, and give it a snap so the ice left inside would rattle slightly to show that you executed everything perfectly.

So there it is, almost everything you need to know about hard shake. I would suggest taking everything with a pinch of salt, I certainly don’t follow every rule. For example I highly doubt washing the ice could make too much difference; and I prefer straining out the ice shards with a fine strainer. Otherwise the hard shake is a consistent way of thoroughly mixing everything together, and it’s the technique I use when mixing the majority of my drinks.

Chilling your cocktail glass can ensure the cocktail stays colder for longer, and there are a few ways to do this. The easiest way is to leave the glass in your fridge or freezer for a while, this takes longer and requires space, but since my fridge is usually filled with wines, juices, fruits and what have you; and freezer packed with ice, this is mostly out of the question.

So I’m result to use the other, filling the glassware with ice cubes or crushed ice before you prepare your drink. Some people also pour in some water or soda, but personally I don’t believe adding room temperature or even chilled liquid will make the glass colder, but it does make the glass wetter. Even without adding water, the ice melts over the time, so when dumping out the ice, you will have to shake it dry before pouring in your drink. So instead I prefer the next method.

Most whiskey drinkers will be familiar with these, they are usually cube-shaped stones that you put in your freezer, and used in place of ice to keep whiskey chilled yet undiluted. Strictly speaking the ones I’m using are steel ice, they are made of stainless steel with a gel centre. These chill just as well as ice cubes, and don’t wet the glasses. Also unlike ice that came directly out of the freezer, these things don’t stick to your glass, and can be removed easily when the drink is ready to be served. Just make sure the ones you use are free of sharp edges so they do not scratch your glassware.

Rearranged my stuff a little bit, this is where I keep my books and tools from now on; looks much neater now.

I’m completely broke at the moment, so may not be able to start making drinks until early October, which is fine since that’s when all my new books, booze, and tools start to arrive.

Desert Sling

  • Hendrick’s Gin - 1 oz
  • Cherry “Sangue Morlacco” - ½ oz
  • Stone’s Ginger Wine - 1 oz
  • Lime Juice - ½ oz
  • Orange Juice - 2 oz
  • The Bitter Truth Jerry Thomas Own Decanter Bitters - 1 dash
  • Grenadine - ½ tsp
  • Soda Water - 1 oz
  • Shake everything except soda with ice and strain into an ice-filled long tumbler, add soda water. Garnish with an orange slice and a cherry.

An original cocktail by me.

I really don’t invent drinks very much, and mostly prefer to enjoy creations of others. This is perhaps the third drink I’ve ever created in my life. If you have been following me for a while, you may be able to guess what the inspirations behind this cocktail are.

Mickie Walker

  • Scotch Whisky - 1 ½ oz
  • Sweet Vermouth - ½ oz
  • Lemon Juice - 1 dash
  • Grenadine - 1 dash
  • Stir everything with ice and strain into a chilled cocktail glass.

I can only assume that the drink was named after the American boxer Mickey Walker (1903 - 1981). It’s a Rob Roy sort of drink, with a hint of citrus and pomegranate. Much smoother than I had expected, though the strength of 3 spirit to 1 wine is pretty evident.

Just got back to my own place, I had a terrible holiday to be honest.

All my furniture had been replaced with new ones, and so I’ve spent all day cleaning and rearranging the room. You might not be able to see it, but this wardrobe is actually quite deep, there are like 6 rows of booze on the top layer. Of course there will be even more soon.

It may take a few days to a week to get things back in motion; considering I will need to clean my tools; start making ice again; buying ingredients… as well as dealing with other stuff.