these abandoned places have been standing through the kisses that line up to count hearts, the spoonful of spring you only see when the ground is faster than the fall. Do you hear the forest behind your eyes when you turn to lightning to fit your feet into laces looking for the bottom of the ocean? Do you sing your favorite songs because they all sound like the touch you gave up to smile? I want to love you through a glass, a testament to growing in wishful thinking. Darling, I’m only a sum of my parts unless I have you.

heavenly incantations ✩

a list of simple, single-word incantations. these spells can be cast merely by saying/thinking them with intent, or over a pink candle.

to cast a glamour over something, so it will be seen as more lovely
roseate - rose-coloured, pink // radiance - light emitted by something.

to impart a feeling in its entirety to an object, and crystalize it there
crystalline - structured like a crystal // nepenthe - makes one forget sadness

to set sensations, nameless fears and worries to rest, until healthy to deal with
orphic - beyond ordinary understanding // quiescent - inactive, dormant

to be imbued with new power in your veins in the new day
ichor - fluid like blood in the veins of gods // aubade - a song greeting dawn

to instill an inner glow of positivity within oneself
aurora - dawn // kalon - beauty that is more than skin-deep

to make the words one whispers sweeter and calm
dulcet - sweet // susurrus - a whispering or rustling sound. 


ethnobotany moment of the day: native peoples in Southeast Asia using wild carnivorous pitcher plant traps to cook rice in bc honestly why not??? apparently it’s a totally chill and normal food and it’s sold in farmers markets and stuff. heres the recipe thats most popular to use too (transcribed in the left photo) in case you can’t read it:

“1. Take 24 large pitchers. Wash carefully, then soak in several changes of water, preferably overnight. Soak 1kg of glutinous rice overnight.

2. Cut off pitcher trendils.

3. Boil the rice with coconut milk and salt.

4. Wash and cut up two cupfuls of fresh prawns. Finely slice half a cup of red onions. Pound a knob of shrimp paste, 4 or 5 chilled, a few spring onions and a few celery leaves. Combine the pounded ingredients with the prawns and fry in a small amount of oil until fragrant.

5. When the rice is half cooked, remove pan from fire. Cool water slightly. Half full the pitchers with rice, add one tablespoon of the fried mixture. Fill up the pitcher with rice.

6. Stand the pitchers in a steamer, cover, steam over boiling water for half an hour. Serve hot or cold.”

(from “Pitcher Plants of the Old World Volume 1 by Stewart McPherson, pages 204+205)