red zest

ARIES: To incite passion in an interest

Best performed outside under the view of Aries at a new moon.
You will need:
A small jar
A small piece of paper or bay leaf
A pen
A red ribbon
Matches/A lighter
Orange zest - Creativity
Cinnamon - Passion
Ginger - Success
Thyme - Courage
Tourmaline - Protection from negative energy
Birch leaves/twigs - Beginnings

1. On the piece of paper or bay leaf, write your interest or new hobby
2. Place your ginger, thyme, cinnamon, tourmaline and orange zest into the jar, then place the birch leaves and twigs on top.
3. Burn the paper (or bay leaf) in a heatproof container or directly over your jar, clearly stating your intent (I.e. I am free of art block, I am dedicated to learning the ukulele, I have the ability to finish writing this book) out loud, or in your mind. Repeat your intent/chant until all paper is turned to ash.
4. Sprinkle the ashes into your jar.
5. Place on your lid and tie the red ribbon around the top of your jar.
6. Keep the jar in your workspace, charging under the sun or full moon when you need a boost.



I finally wrote my first spell of twelve! It was quite a challenge, but I’m hoping it will get easier from here and any constructive criticism is more than welcome. I have to thank @eclecticfawn for reading over it and helping me to improve it, and @stardvstprince for help with cosmic witchcraft <3 I thought it was a fitting spell to start my project with. I’m hoping to get the 11 others written up by the end of tomorrow, so that I can design and bind my final spellbook by Monday. 

Remember why I love you

After a fight, it can sometimes be awkward or difficult to get back to normal. Whether the argument was with a family member, friend, or significant other, this honey can help. We want to make up and we want them to know how much we love them.

⚘1/2 cup honey, such as clover or local.
⚘1/2 cup water
⚘1 cup red rose petals
⚘orange zest

Mix all ingredients together and heat to a boil. Reduce to a simmer and stir clockwise. At this point you want to think about all the reasons you love this person! Continue cooking until the honey has thickened enough, and pour into a container and chill. This will keep in the icebox about 1 week.

Serve with tea, pancakes, toast, whatever they prefer. Think about the kind of tea as well. Lemon for love or chamomile to calm.

I just made the best lamb chops god bless my iconic cooking skills

Lemon zest red wine vinegar herbs and garlic 😌 I like how it auto suggests a plant 🌱 after herbs 🌿 some thyme rosemary n sage the best

Red Grapefruit White Chocolate Blondies

Add some citrus to satisfy your sweet tooth! These blondies are studded with white chocolate and topped with a creamy, sweet red grapefruit frosting. 

SERVINGS: 9

TIME TO TABLE:

10 minutes prep, 25 minutes baking.

INGREDIENTS:
Blondies

½ cup unsalted butter, melted

2/3 cup light brown sugar

1 large egg

¼ teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon baking soda

1 cup unbleached, all-purpose flour

½ cup white chocolate chips

1/3 cup chopped walnuts (optional)

Frosting
¼ cup unsalted butter, softened

2 cups confectioner’s sugar

2 ½ tablespoons juice from a freshly squeeze Paramount Citrus red grapefruit 
Zest of 1 Paramount Citrus red grapefruit

Pinch of salt

PREPARATION
1.  Preheat the oven to 350 degrees F. Grease an 8 x 8 inch baking pan with butter or cooking spray.

2. To make the blondies, add the butter and sugar to a medium-size mixing bowl. Stir until smooth, about 1 minute. Stir in the egg.

3. Add the baking powder, salt and baking soda. Stir until all ingredients are combined

4. Add the flour and stir just until a batter forms. Fold in the white chocolate chips and walnuts.

5. Transfer the batter to the prepared baking pan. Bake for 20 to 25 minutes until the edges of the blondies are browned and a toothpick inserted into the center comes out clean. Let cool completely.

6. For the frosting, add the butter and confectioner’s sugar to the bowl of a mixer. Mix on medium until the butter begins to combine with the sugar, about 90 seconds.

7. With mixer on medium, add the grapefruit, juice, grapefruit zest and salt. Turn the mixer to high and beat for 1 to 2 minutes, until the frosting is smooth and creamy


8. Frost the blondies, cut into 9 squares and serve.

5

Mulled Spiced Wine

As I’ve mentioned before, October is my favorite month of the year. One of the many reasons for this is mulled (or spiced) wine. It’s warm, it’s cozy, it makes your house smell great, and pairs really well with movie night. Plus you can get away with using the cheapest red wine from Trader Joe’s since you’re flavoring it.

Because this is a college blog, I can admit that I used a $2.99 bottle of wine without being judged, right?

Ingredients:

  • 2 bottles of red wine (I used cabernet sauvignon)
  • 6 cinnamon sticks
  • 12 cloves
  • 1 cup apple cider
  • zest of one orange, plus orange slices

Steps:

  1. Pour wine and apple cider into a large pot on the stove, add the orange slices.
  2. Combine spices in a cheesecloth/nutmilk bag, adding them to the pot.
  3. Warm over low heat for 20-30 minutes, DO NOT BOIL.
  4. Serve warm!

Note: If you don’t have a cheesecloth/nutmilk bag, you can add the spices directly to the pot, and the strain the wine through a sieve before serving. You can also add the spices directly through the pot, and use a ladle to serve, careful to avoid the floating cloves.

8

Nauman Arfeen, Carpe Diem, Fashion Pakistan Week SS16

“The spirit to live in the moment, making the most of it. The palette of Brick red and cerulean signifies zest for life. Playing with natural fabrics such as breezy semi linens, cascading and raw silk, Nauman gives wings to fly free. While digitally printed scarves add vibrancy, camel hued bags give a touch of strength to the collection. Check prints and accessories are there to balance the look. Carpe Diem is for the one who flies solo and has the strongest wings.”

Grilled Tamarind Lime Chicken 

Add something new to your grilling lineup with this spicy, saucy chicken. Tamarind and lime are combined to make a zesty sauce with a comfortable heat from crushed red pepper. It’s perfect for chicken breasts, but also makes a delicious glaze for grilled fish or a post-grill dipping sauce for vegetable kabobs.

SERVINGS: 6

TIME TO TABLE:
10 minutes prep, 10 minutes cooking, 15 minutes grilling time.

INGREDIENTS:
1 can (14 oz.) tomato sauce
2 cloves garlic, grated
2 tablespoons light or dark brown sugar
1 tablespoon tamarind concentrate
1 tablespoon Dijon mustard
Juice of 1 Paramount Citrus lime
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
Zest of 1 Paramount Citrus lime
6, 4 oz. boneless, skinless chicken breasts
Paramount Citrus lime wedges

PREPARATION

1. In a medium saucepan, stir together the tomato sauce, garlic, brown sugar, tamarind concentrate, mustard and lime juice. Bring to a boil over medium-high. Reduce the heat and simmer for 10 minutes stirring occasionally.

2. Stir in the salt, black pepper, red pepper and lime zest. Remove from the heat and set aside.

3. Preheat the grill to medium-high heat, about 400 degrees F. Place the chicken breasts on the grill and cook for 4 to 5 minutes. Flip and grill 4 to 5 more minutes.

4. Brush on the tamarind lime sauce to coat each piece of chicken, let cook 1 to 2 more minutes. Flip the chicken breasts and coat the other side with sauce and cook for an additional minute, or until the internal temperature of the meat reaches 165 degrees F.

5. Serve with lime wedges for garnish. 

Lemon Dill Cucumber Relish

This tangy relish makes the perfect topper for grilled hot dogs, sausages and burgers. Lemon gives it a zesty flavor that pairs well with fresh dill. The ribbon-style cucumbers give it an attractive presentation that will make your cookout meal even more fun.

SERVINGS: 4

TIME TO TABLE:
35 minutes prep.

INGREDIENTS:
6 to 8 baby or cocktail cucumbers
½ teaspoon salt
¼ cup thinly sliced onion
Zest of 1 Paramount Citrus lemon
2 teaspoons red wine vinegar
1 teaspoon chopped fresh dill
½ teaspoon sugar
Pinch of ground black pepper

PREPARATION

1. Use a vegetable peeler to cut the cucumbers into thin ribbons. Place in a medium bowl and sprinkle with salt. Let sit for 10 minutes.

2. Add the onion, lemon zest, red wine vinegar, dill, sugar and pepper to a separate bowl. Gently squeeze the cucumber ribbons to extract excess water and transfer them to the bowl with the other ingredients.

3. Toss to combine all ingredients and refrigerate for 10 to 15 minutes before serving.