Hey does anyone else have a lot of trouble getting out of bed and feeding themselves sometimes? Yeah me too. BUT I’ve basically gotten the cheap, easy, fast ramen thing down to a T by this point and thought I’d share it with you guys. It can be made very easily for any type of diet, including gluten-free, vegan and vegetarian.
Time: Will vary depending on your ingredients, but at minimum it’ll take about 5-10 minutes.
For just a soup base+noodles, you will need:
A package of cheap-ass ramen noodles - throw away the seasoning packet or save it to use with something else. Buy in bulk if you don’t want to go to the store every time you want noodles. If you’re gluten-free, get rice noodles or another gluten-free option.
Miso paste - I got mine for about $3, and it lasts for a very long time in the fridge. Pro tip: it’s cheaper at an Asian grocery store or market if you have access to one.
Stock cube/paste - around $2 at my local grocery store. I went for low-sodium chicken stock cubes, but you use your preferred type.
Water - about 2-3 cups for one portion depending on how big your bowl is. Remember, if you’re adding in extras, the liquid level will rise. I’ve made that mistake way too many times.
If you want extras, some good options to mix and match at your preference/budget/convenience are
Bean sprouts - super cheap at the grocery store. Just throw a handful in and call it a day. I like mine to still be a little crunchy so I do it in the last 2 minutes of cooking.
Snow peas - ditto to the bean sprouts. Extras can be frozen.
Onion - I typically use half or a quarter of a white onion cut into thin slices, and tossed in the broth asap because I like it a bit more tender. Freeze the rest if you’re not going to be using it within the next few days.
Green onion/scallions - 1-2 will be good for one portion. Slice in thin disks, or on an angle if you’re fancy. Also you can use both the tops (green) and the bottoms (white), but that’s to your preference. I typically use these as a garnish, but you can add them in whenever you’d like.
Bok/pak choi - one of my favorite vegetables in the entire world. It can be found in most grocery stores nowadays, but is much cheaper at an Asian market if you have access to one. Cut off the very bottom part and then cut the pieces in half length-wise. Throw them in at the beginning if you like them softer, or in the last 3 minutes if you still want them a bit crunchy.
Spinach - just chuck in a handful whenever. Spinach can also be used frozen and is often cheaper to either buy it already frozen, or buy fresh in bulk and store it in your freezer to have forever. Get those vitamins!
Shredded carrot - you may not have the time/energy to shred carrots. Buy the pre-shredded kind and freeze whatever you have left over.
Corn - use frozen.
Mushrooms - slice thinly or buy pre-sliced. Add to broth toward the beginning.
Tofu - silken tofu is usually the best option for this, but use whatever it is you have/can afford. Cut into small cubes and add whenever you’d like.
Chicken - use leftover cooked chicken to add to your soup or slice a raw chicken breast thinly and poach it at a gentle simmer in the broth for 7-10 minutes or until it is white and opaque. It does take a little extra time, but you don’t actually have to do anything while it cooks and this will add extra flavor. Pre-marinated chicken is good for this as well (look for “Asian” flavors like soy, sesame, ginger, garlic, chili, etc.). Again, more expensive or time-consuming if you’re marinating it yourself, but it’s up to you.
Shrimp - use pre-cooked frozen shrimp to save time and just dump in a handful. Buy the frozen stuff in bulk. Or, like with the chicken, poach raw shrimp in the broth until they are pink and opaque.
Garlic - either use a garlic crusher if you have it or just toss in thin slices into the pan with a little bit of veg or sesame oil for about 2 minutes, before you add your liquid. I buy pre-crushed frozen garlic that comes in little cubes and just pop them straight into whatever I’m cooking. There’s also that pre-crushed/chopped garlic in a paste or little jars. The pre-prepared stuff is more expensive than just buying bulbs of garlic BUT it will last you a while and saves a lot of time and energy.
Ginger - same as the garlic.
Chilis - chopped into thin disks. Take out the seeds and white part inside the chili if you don’t like it too spicy. Add as a garnish or into the broth if you like it a little spicier.
Hot sauce - use your favorite brand.
Chili oil - I got mine for about $1.50 and it’s a must-have for me in my soup. I drizzle a couple teaspoons on top when my soup is all done.
Soy sauce - light or dark soy is fine. Add as much or as little as you like.
Sesame oil - this is quite strong, so a little goes a long way. Use about a teaspoon.
Fish sauce, oyster sauce, rice wine/mirin/sake - these are great flavors but may be a bit harder to find and tend to be a little more expensive. Use about 1-2 teaspoons if you have it.
Cilantro - throw the stalks into your broth and strain them out afterward or just use the leaves as a garnish.
Lemon or lime - a squeeze to taste.
Sesame seeds - sprinkle on top.
Like I said, all the above ingredients are simply suggestions. It’s up to you to decide what you want, what you have the time and energy for, and what you can afford. This is just to show you the range of options.
Prep whatever ingredients you’re using (slice/chop/take out of freezer). If you’re not using any, just go to step 2.
Bring 2-3 cups of water to a boil. If you have an electric kettle, this will make the process much quicker.
Add in your stock cube and miso paste and cook for about 2 minutes until they dissolve. You may want to stir a couple times just to help it along.
Add in whatever vegetables/protein/additional flavorings above suit your fancy and cook to your liking.
Add noodles and cook for 3 minutes.
Put food in bowl. Don’t worry about making it pretty. Garnish as you like.
Put food in mouth.
Put any leftover soup you may have into a tupperware or thermos and take it to work/school the next day. Or save it for 3-4 days in the fridge and heat it up when you’re hungry.
Another pro tip: you can make the soup base in bulk and freeze whatever you don’t use. when you want soup but don’t want to go through the whole process again, stick the frozen soup in the microwave/melt in a pot on the stove, bring to a boil, add in your noodles/extras and you’re good to go.
The Domestic Garden Witch: Not So Jarring Kitchen Herbs
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!
Apple Sauce, Jars, and Kitchen Herbs
Let’s face it. I work in an Italian kitchen, and much of the cooking I do at home is also influenced by Italian cuisine. As a result, I find myself constantly in need of herbs such as parsley, basil, rosemary, oregano, and thyme. While all of these plants are fairly easy to grow in various gardens, sometimes you need something inexpensive, easy, and within arm’s reach when cooking.
For this project, all you need is a few mason jars (if you don’t have any lying around, mason jars are very inexpensive and sold at most grocery stores in the canning aisle), some apple sauce snack cups (preferably consumed and cleaned), some wooden wicks (easily purchased online from companies such as the Candlewic Company), water, soil, seeds, and a box cutter or Xacto knife.
Make an incision in the center of the bottom of the apple cup long enough to fit the end of the wick. Insert the wick and fill the cup with soil and seeds. Remove the lid from the mason jar, discard the topper disc, and fill part way with water before resting the edge of the cup on the rim of the jar. Screw on the fastening ring, and voila! You have a very simple, very cheap herb garden to place in the windowsill. Since the wick passively draws water, the only time you’ll need to add water is when the jar runs out or when the water level isn’t high enough to be in contact with the wick.
Pro-tip: Be sure to trim the plants regularly - this is a garden meant to be harvested from regularly so that it doesn’t get too large. If needed, the roots can also be pruned and trimmed to help keep the plant small. If your plants begin to bud, pinch the buds off to encourage large, flavorful leaves.
How Can I Witch This?
When it comes to incorporating witchcraft into a simple garden like this, the possibilities are aplenty! Consider enchanting the water or using moon water in the jar, or if you’re into using crystals, place amethyst or clear quartz into the jars to help empower the water. Decorate the jars with sigils, runes, and symbols for growth, health, and prosperity!
The soil itself can be worked with, incorporating eggshell, ashes, or other magical substances that can help encourage the plants to grow healthy and large. You can also label the jars for their respective herbs and incorporate decorations on the label that correspond with the herbs you’re growing!
Consider different ways where you can incorporate magic into growing your herbs with this type of garden, and how it can help you with your kitchen witchery!
For those of you who are interested, this is how I make mochi. I used to do it the traditional steamer way but that took forever, and this is just as tasty but pretty quick to whip up! Also, there’s no possibility of you accidentally spilling boiling hot mochi all down your arms as you try to transfer the glop between cheesecloths (yes that’s happened to me and it was NOT. FUN.). If you don’t know what mochi is, it’s a Japanese sweet rice treat that is absolutely addictive: chewy and soft and YUM. I’m part Japanese and lived in Hawaii for a lot of my life so it’s a staple comfort food for me! I used to make it only for New Year’s and special occasions, but now that I microwave it I can make it whenever I want. Which is good, because look at how gorgeous it is:
Microwave Mochi Recipe (makes about 20 pieces)
1 ½ cups mochiko (glutinous rice flour. Sold at most grocery stores in the Asian food section, look for a white box)
1 cup white sugar
1 ½ cups water
2-4 drops vanilla (this is optional, or you could use coconut extract/other flavorings instead, but I like vanilla)
Approximately 4 drops of food coloring. Traditionally you color mochi pink or green, so 4 drops of either green or red, but of course the color is really just up to you.
First you need a microwavable bowl. I use a tupperware container, it’s shallow but wide, like a pan. Any microwavable container that’s big enough would do though, I imagine.
Mix mochiko and sugar together in the bowl/dish until well blended (I use a fork). Add water to mixture and stir until no lumps are left, the mixture should be liquidy and smooth. It has a consistency similar to that of warm syrup. I like using a fork because it’s easy to break up the lumps and make sure the water’s well-integrated. Now add vanilla and food coloring, and stir until color is even throughout mixture.
Put microwavable dish into the microwave and loosely cover with plastic. If you are using a tupperware container that comes with a lid, like I do, then just rest the lid askew on top of the dish so that it can vent but is still mostly covered.
Ok, now here’s the trick on how to make sure it turns out nice. Microwave the mochi on high for seven minutes total, but not all in one go. Here’s how I do it: Microwave 2 minutes, then take out of microwave and stir with that handy dandy fork. The edges will be more cooked than the middle, so mix it all together and try to get it as even as possible, then place back in microwave. Microwave 2 more minutes, then repeat; mixture will be stickier now. Microwave 2 more minutes and stir again, then microwave 1 more minute, take out and stir, and you’re done! The mixture will be really glossy and brightly colored now, and very very hot. It will also be basically glop, so stirring is more just folding the mix a little to make sure it’s even. So to sum up: Microwave 2 minutes and stir, repeat twice more so you have a total of 6 minutes, and then microwave for 1 minute and stir one last time. I microwaved for eight minutes once and the mochi wasn’t nearly as good, it got hard, so STICK WITH THIS TIMING.
The mochi will be VERY hot. Let it sit for … I’ve never timed it, but I’m guessing it’s about five minutes. Basically you need it still warm, but not hot. You want it to still be pliable so you can shape it, but don’t want to burn your fingers! While the mochi is cooling, you can make the powder you need to coat it in. This is also very simple:
½ cup potato starch (again, should be in Asian food aisle. Some people use cornstarch. DON’T USE CORNSTARCH.)
¼ cup granulated white sugar
Pinch of salt (not very much at all, you don’t want your mochi to taste salty, eew. I think the original recipe I’ve adapted this one from called for ¼ t but that was too much for me, so I just use a tiny pinch now. Your call.)
In small bowl, combine potato starch, sugar, and salt.
… There, you’re done making that! Easy, right? XD
Now it’s time to shape the mochi.
[Technically, you could just leave it in the pan to cool completely (depending on your dish’s shape) and then cut it up into pieces with a plastic knife. If you’re planning on doing that, then mix the mochiko up in a separate bowl and oil your microwavable dish with vegetable oil before pouring mochi mixture in to cook. I’ve never done it this way though so I’m not sure how well it would work, considering you’d be stirring a lot. If you want to try though, it’s probably doable.]
The most important thing to remember is that warm mochi is incredibly sticky, but it doesn’t stick very much to plastic. This means that whatever utensils you’re using/surfaces you’re putting the mochi on should be plastic! To shape my mochi I actually use two plastic spoons I got from Yogurtland, haha, but to each their own.
Anyway, once the mochi is cool enough, take a plastic spoon and scoop up some mochi! Approximately a Tablespoon per piece is what I do, but the size is really up to you and your spoon. I use two spoons so I can scoop with one and then use the other to separate the scoop from the rest of the mochi, and to make sure the scoop is shaped nicely–you know, like when you shape cookie dough with two spoons? Like that.
So scoop up a dollop of mochi, and then drop it into the starch/sugar/salt mixture. Roll it around in the starch until it’s coated. Then pick it up with your fingers and just roll it in the palms of your hand until it’s a nice smooth ball shape. This is fun because it’s so squishy, like a stress ball. And finally, place on a plate to cool! You don’t have to worry about it being sticky any more because the powder coats it to keep it from being sticky. Aaaaaaaand you’re done! Just repeat with the rest of the mochi until the mochi is all nice and powder-coated, and that’s all. All that’s left is to eat all the mochi, which is, alas, way too easy to do. So yummy.
More fun things to do with Mochi:
Make mochi ice cream! No more going to the store for your mochi ice cream fix, just make your own! Microwave only six minutes (2 + 2+ 2) and then shape as usual but flatten instead of leaving a ball shape. Scoop a bite size dollop of ice cream, place in center of flattened mochi, and fold mochi closed around ice cream. Make sure it’s well coated with the powder, and return to the freezer to eat later :D
Wrap the mochi around other things too: Lychees, strawberries, sweet red bean paste …
If you add cocoa powder to your mochi mix before microwaving it, you make chocolate mochi!
You can also use green tea in lieu of plain water to make green tea mochi! I’ve never tried substituting other liquids but I know coconut milk works, and I am planning on making a batch of chai tea mochi soon :D
This recipe turned out pretty long because I ramble but honestly this stuff is SUPER easy to make. So have fun with it, happy eating, and happy new year! :)
Someone Please tell me how to make slime..... I just tried for 3 hours and I wasted all my glue and none of it worked and now I'm crying. What the Hell is borax
making slime took me a while too! here’s how i make fluffy slime
-glue (i use elmers)
-foaming facial soap
-food coloring (optional)
-borax (borax is a powdered cleaning agent that can be found at cvs and most grocery stores)
- create activator by adding a few teaspoons of borax into warm water and stirring until it dissolves
-mix shaving cream, foaming facial soap, lotion, and glue (i use about a 3:2 glue: shaving cream ratio, a pump of foaming facial soap per ounce of glue (though don’t worry about eyeballing it!) and one or two pumps of lotion)
-add food coloring to the glue solution if you want
-add the activator a little at a time !! you have to be super careful not to add it too fast or your slime will get super hard
-as the slime starts to form, start to poke/knead it
-if your slime is too firm, knead in more lotion. if it’s too runny, add a little more activator
I had a neat gif of this rainbow-y sparkly goodness but of course tumblr isn’t letting me upload it… So this will have to do.
I only used one ingredient to get such black salt - charcoal. Specifically activated charcoal which you can find in the drug section of most grocery stores. It will make your hands and tools black, but can easily be cleaned. Or you can pour a pill of it directly into a jar of salt and start shaking, soon you’ll have black salt. I like the use of charcoal because it has cleansing properties, perfect for black salt. To turn it into my Twilight salt I added biodegradable holographic glitter and eucalyptus oil. Super cleansing/protective salt. Enjoy~
Happy Official Spring to my gardening kinsmen and any budding green thumbs! Another season is upon us and I do hope to find more time this year to blog. I’ve been…absent these past few months to due work.
Anyhoot, the Hubs and I have been at this micro-homesteading thing for only a few years. We’re still noobs, but every year we translate new learnings to reoptimize our 100ft by 90feet growing space for greater productivity. Inevitably, we revisit the topic of how much food (fruits, veggies, eggs at the moment) we need to produce to sustain 2 adults for a calendar year. While our personal situation makes this quite improbable at the moment, we discovered that we can easily grow a year’s worth of our favorite herbs (and some spices).
Mint, rosemary, thyme, oregano, basil, shiso, savory, cilantro, parsley, scallions, mitsuba, and so many more! Pound for pound, herbs are one of the most expensive items in grocery stores. Growing fresh organic herbs and drying the excess for winter storage is a very attainable goal for many folks, so if you are new to gardening, this is a very practicable place to start.
Here’s to a beautiful and productive growing season~
If you’re low on spoons and your back can’t handle a basket of laundry, use a reusable shopping bag. The ones that most grocery stores carry can hold enough clothes for a good-sized load of laundry, and they’re much easier to carry, especially up and down stairs.
I’ve found that doing my laundry this way really helps on my No Spoons For Anything (But I Still Need Clean Underwear) days.
For those witches who are on a budget and want to save a LOT of money on laundry detergent, and also want to personalize their laundry scents and ingredients, this is for you!
I decided to start making my own laundry detergent two years ago when I got into college and couldn’t believe how much money I was dumping into laundry soap. So I looked up how to make it myself, and couldn’t believe how cheap and easy it was. For about $10-15, I could make myself a HUGE amount of detergent. To put it into perspective how much money you’ll save, I bought my supplies for it two years ago and still haven’t run out! I highly recommend this for college witches or witches on a budget.
I wanted to share this with you all, and I’d love to hear how you guys decide to make yours!
Recipe to Make 2 Gallons of Homemade Liquid Laundry Detergent:
What You’ll Need:
1 cup Borax
1 cup Washing Soda (both can be found in most grocery stores, such as Meijer or Walmart)
1 bar of soap, any kind you’d like!
Optional: an essential oil of your choice
The largest pot you have
Something to stir with
Two empty gallon containers (milk jugs work great for this)
How to Make:
1. Grate your one bar of soap with your cheese grater. Personally, this is my favorite part! Its always so pretty.
2. Fill up one of your gallon jugs with water, and pour into your pot. Turn the heat on high. You could also add infused water, moon water, snow water, etc.
3. Pour your grated soap into the pot and stir until the soap is completely dissolved. This might take a few minutes!
4. Add the 1 cup Borax and 1 cup Washing Soda and continue to stir until all ingredients are dissolved. If you have any other ingredients you would like to add, such as herbs or other laundry-safe substances, this is where I would do it.
5. Bring the mixture to a boil. Be warned though, watch this closely! Turn off heat as soon as you see the mixture boiling and starting to rise. I’ve walked away from this before and came back to a overflowing mess due to the bubbles that start forming. If this starts to happen, turn off the heat and blow on it.
6. Make sure the heat is turned off and fill up a gallon jug with cold water. Add the cold water to the pot and stir well (clockwise for the witches in the northern hemisphere!). If you have an essential oil you would like to add, allow the detergent to cool slightly and then you can add 15-20 drops, or more if you’d like a stronger smell.
Your detergent should be bubbly and smell wonderful at this point!
7. Allow the detergent to cool enough so that if you spill it, it won’t burn you. Then carefully spoon or funnel the detergent into your 2 one-gallon containers. If you spill any on your skin, rinse it off with water as soon as you’re done, especially if you’re someone with sensitive skin.
Allow up to 24 hours for your detergent to thicken completely. It will be thick upon first use once it has cooled, but if you can’t pour it easily, you can stick the end of a wooden spoon into the container to break it up a little. Shake well before each use and you should be good to go!
Pour between ½ - 1 cup of detergent into each load. Sometimes for extra dirty loads I just pour in as much as I want. It’s so cheap to make I never worry about using too much!
I really hope that everyone finds this as amazing as I do! I love this wonderful stuff. I really enjoy adding some witchy element into my laundry.
Hey mom, I'm going to need to go on a healing diet for my gut and I'm supposed to eat bone broths. Where on earth do you get them? Can I make them?
You can buy them, usually you will find them in the stock/spice aisle in most grocery stores, or next to the soup. Make sure it says bone broth though and not just stock, there’s a big difference in terms of nutritional value.
As for making bone broth you can indeed make it, my mum always used to save the bones/skin from a roast chicken and boil it up in a pot of water. Here let me find it.
Place one pound of chicken bones in a slow cooker/stock pot with one small onion chopped, two carrots chopped, one celery stick chopped, salt and peppercorns.
Pour in enough filtered water to cover the chicken.
Add 1 ½ teaspoons apple cider vinegar
Turn slow cooker on low/let your stock pot boil then turn down to a low simmer and cook for the recommended amount of time:
Chicken bones: 8-24 hours
Beef bones: 8-72 hours
Fish bones: 6-24 hours
When desired, strain the broth and discard the bones, vegetables and peppercorns. Pour broth into jars and store in the fridge.
Good luck. It’s not fun trying to heal your gut but bone broth is a good place to start.
This morning before work I was pumping gas and right as I finishing up this guy pulls up and asks me for some gas money. He tries to give me this sob story but he wouldn’t look at me while he told it plus I couldn’t hear him because I was on the other side of my car. I had no cash on me and all I could really say is “I’m sorry I don’t any spare change”. I had to say it a few times because he wouldn’t accept my answer…. but then he randomly tries to guess my ethnicity?? Like he asked if I was Hawaiin/Mexican. So I tell him”no but I gotta go to work”. After I say that he’s like “why are you so afraid??” and all I did was repeat my last answer as I got into my car. The fuck… of course I’m sketched out it’s not even 6 in the morning yet and I’m all by myself with this random guy at an empty gas station because the mini mart hasn’t opened yet. I wasn’t even afraid until he asked me why I was afraid. Plus him trying to guess my ethnicity really threw me off wtf lol.
When I ask other Indian people what they love about Indian culture, they always say the food. Because I’m leaving for India the day after tomorrow and I’m craving some good, traditional Indian food from my grandmother, I decided to write a little about it!
Let’s get some myths out of the way: not all Indian food is vegetarian. Many Indians enjoy eating meat (me included!). Also, not all Indian food is curry. In fact, curry isn’t even specific to India. Not all Indian food is numbingly spicy, either. There are plenty of foods which are less spicy and just as tasty. Finally, not all Indian food is the same! Each part of India has its own distinctive cuisine. For example, the people of West Bengal (Bengalis) love fish, while many South Indians are vegetarian and prefer vegetable curries.
I guess I’ll make the focus of this post dosa, since I eat it so often.
South Indian food varies from region to region, but one food you’ll find which is common even in North India these days is dosa (DOH-sah). Dosa is a very bland crepe made from a batter of fermented rice and lentils. No one ever eats it plain because it’s so bland. We like to dress it up with chutneys, or pastes made from various ingredients like peanuts and lentils. I also like my dosa with potato curry and sambar, or a soup made from lentils and spices. Some people love spreading ghee, or clarified butter, on their dosa as well. This dish can be eaten for breakfast, lunch, or dinner. It is also extremely healthy! If you want to make it yourself, you can buy the batter at most Indian grocery stores.
I’ll continue this post and go into other South Indian foods another time, because this post is already really long.
Tell me what you guys want to hear more about! I’m open to suggestions and comments as well.
“Before I consent to your wish, I shall require three things - a dress as golden as the sun, another as silvery as the moon, and a third as glittering as the stars; and besides this, I shall require a mantle made of a thousand skins of rough fur sewn together, and every animal in the kingdom must give a piece of his skin toward it.”
[…] In the night, when every one slept, she rose and took from her jewel-case a gold ring, a gold spinning-wheel, and a golden hook. The three dresses of the sun, moon, and stars she folded in so small a parcel that they were placed in a walnut shell; then she put on the fur mantle, stained her face and hands black with walnut-juice, and committing herself to the care of Heaven, she left her home.
- The Princess in Disguise
Intent: To protect and disguise oneself from those who mean to harm you.
Ideal Timing: Full Moon, for protection, but can be performed anytime.
Obtain an empty walnut shell. You can use the shells off of the whole bagged walnuts that most grocery stores carry in the produce section. Try to crack the walnut so that the shell comes away in two halves. This makes reassembling it for the charm much easier.
Mix the following herbs together in small pinches:
Dogbane - for disguise
Hyssop - for warding off harm
Basil - for general protection
Heather Blossom - for warding off assault
Juniper Berries - for secret-keeping
Poppy Seeds - for invisibility
Carefully stuff the herb mixture into the two empty halves of the walnut. Use little dots of glue to help the herbs stay in place. At the very last, add a strand of your hair or a nail clipping. Line the edges of the shell with glue and carefully fit them back together. Wrap them with the rubber band to keep everything in place until the glue dries.
Once the charm is dry, place it in a patchwork cloth bag. You can purchase one or make it yourself. It only has to be large enough to hold the walnut.
Hold the bag between your palms and say:
I garb myself in many skins To keep harm out and safety in I place the truth within this shell Now guard my life and guard it well
You can either carry the bag with you whenever you feel you need protection, or you can hide the bag in a wooden box if one is available.
Korean chives or ‘buchu’ in Korean are one of my favorite vegetables in the spring time. They are kind of between the European chives and the spring onions in flavor, full of peppery lively aroma with mildly sweet after taste. This simple salad is perfect to accompany any meals to awaken your palate. You can get Korean chives in most Korean and Chinese grocery stores. You can also make delicious and easy pancakes with these chives, which is coming up soon here at Banchan tumblr!
Eastern black raspberries, Rubus occidentalis. These are dark purple to black when ripe, not the familiar red that we see at the grocery store most of the time. They can be easily identified even when not ripe by their waxy (glaucous) white/light green stems. The berries are edible and very sweet. They’re grown commercially on occasion, but due to their small size and fragile flesh, are less common than other species. They’re native to eastern North America. These were photographed in the Blue Ridge of Virginia.
Summary: *over the grocery store PA* will the owner of the jet black maserati please fuck me
Genre: smut au, car sex
Word Count: 3.1k
Dan sighed, a yawn escaping his lips as he rested his elbows on the counter in front of him. The computer next to him told him that it was currently 2:54 AM, meaning that he only had just over one more hour of the graveyard shift at the local grocery store. Most nights he didn’t mind working when no one was around (it made the job easier on him, after all), but he had been standing around doing nothing for the past three hours and all he really wanted to do was go home and get off.
TalesFromRetail: I hope to remember this years from now.
What I like most about the grocery store I work at is the homey feeling to it. 85% of the time, I can really talk to the customers like I’ve known them for years. I can have deep conversations, no matter the topic.
Just a couple weeks ago, I wasn’t having the best day. I wasn’t having the best customers come through my register.
There’s was an older women who came through, she must have been in her 80s. I could tell she had some hype of dementia or Alzheimer’s, she had another women helping her. While the other women was helping her, she looks and me and says, “my hands are cold.”
I look at her and reply, “they’re cold? Mine get cold very easily.”
She then takes my hands and asks, “can you hold them for me?”
She had the biggest sparkle in her eye, and it warmed my heart. It truly made up for that day, and I sincerely hope she comes through again.