room-temperature

5

Wow I got these done early! The third of @gemsona-hqs monthly gem challenge is Heinrichite. I was excited for this one because I wanted to create a design with square shapes. There wasn’t much on this mineral (besides it being radioactive and becomes unstable at room temperature), but thankfully I was able to come up with a theme for this character. It seems I had tetris on the brain. Because of how it looked, I knew a lot of people would jump at basing their designs on technology so I tried avoiding that. The only difficulty I had with this character was choosing colors.

Anyhow, Heinrichites are tower guards or sentries. This particular one guards an old and forgotten gem facility run by a very bossy moss agate. Heinrichite hates his job: not because no one has visited the facility in thousands of years. It’s because he’s lazy. He prefers slacking off and taking naps. Because of his gem placement, he doesn’t have eyes. However, the visor Heinrichite wears allows him to “see” by scanning objects and viewing them as green wireframes.

Other MGCs: Boulder Opal | Hackmanite | Heinrichite | 

thesuninperigee  asked:

hello I would like to request the recipe for fairy cakes out of pure curiosity with zero intent to make anything

*gives you a stern measuring look* 

For the sponge:

  • 110g/4oz butter softened at room temperature
  • 110g/4oz caster sugar/baking sugar
  • 2 eggs lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self-raising flour
  • 1-2 tbsp milk

For the icing/frosting

  • 300g/10½oz icing sugar
  • 2-3 tbsp water
  • 2-3 drops food colouring of your choice.
  • Any other decorations you might want.

Preheat the oven to 180C/350F and line 2 x 12-hole fairy cake tins (cupcake tins) with paper cases. Cream together your butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract MAKING SURE YOU STIR CLOCKWISE AND ABSOLUTELY NOT THE OTHER WAY IN AROUND UNLESS YOU WANT THE FAE ESCAPING

Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full. Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring and then drizzle over the cakes, sprinkle with decorations if you have them and set aside until the icing hardens. 

Devour before the fae folk find another way to find you.

Froze Toes Cookies


Yields 1 dozen

The things you’ll need

Ingredients
  • ¾ cup almond meal
  • 1 ½ cups granulated sugar
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground nutmeg
  • 1/8 teaspoon salt
  • 2 sticks salted butter, room temperature
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Foot cookie cutter
  • Popsicle sticks
  • Cookie sheet lined with parchment paper
  • Rolling pin
  • Plastic wrap
Decoration
  • Light blue royal icing
  • Decorating bag fitted with #3 tip
  • Pink gum balls
  • Cutting board & knife

Let’s get started!

  1. Preheat oven to 350ºF.
  2. In a medium bowl, whisk almond meal, flour, baking powder, nutmeg and salt.
  3. In a large bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs one a time, mixing and scraping in between each addition, and then add extracts.
  5. Combine wet and dry ingredients and mix well.
  6. Divide the dough into 2 discs and wrap tightly in plastic wrap. Refrigerate for 1 to 24 hours.
  7. Roll out one disc of dough at a time to ¼ inch thick. Cut out foot shapes.
  8. Place a popsicle stick on the backside of each cookie and then place the pops onto a baking sheet. Refrigerate for 10 minutes.
  9. Bake for 12 to 13 minutes.

Time to decorate!

  1. Carefully cut gumballs in half and then set aside.
  2. Once cookies have cooled, pipe an outline of each foot and then flood the design with icing. Allow icing to harden, about an hour.
  3. Attach a gumball half on the upper corner of the foot cookie with a little bit of royal icing.
  4. Ta da! Haters will back off if you give them these froze toes cookies!
3

Doing reactions at -78.5 °C using Dry Ice. 

Dry ice is the solid form of carbon dioxide that sublimates at −78.5 °C (−109.3 °F) at atmospheric pressure. This extreme cold makes the solid dangerous to handle without protection due to burns caused by freezing (frostbite).

If a fast or quite exothermic reaction is being performed, the really low temperature often helps a lot. It prevents runaway of the reaction and keeps chemistry in the flask. In my case a fluorinated compound was reduced with a complex metal hydride. At room temperature the reduction happens and gives a side product, if it’s cooled with ice or salt-ice bath a maximum 40% yield could be achieved, but if it’s being performed a -78 °C up to 90% product could be isolated on a 200 g scale. 

Room Temperature

The straps should have loosened by now, they seem to be regular fabric. The ends are floating and tickling my legs, but I can’t move enough to scratch or change it.
I’ve tried not to urinate, but I gave up. I shouldn’t drink either, but I’m thirsty, I’m not sure if I can even cry anymore. Yelling wore me out, I gave up on that yesterday.
If it really was yesterday.
It’s dark and everything echoes. That steady drip that has been keeping time, maybe that’s my seconds-marker. I’ve counted, and given up, and lost which tens of thousands I’m in, or I guess fallen asleep. My ears are ringing and sore, I wrench my neck to keep them above the water but I’m hurting, and I don’t have the strength. The drips sound like a drum underwater, and I can hear my feet move.
I worry about the air. It’s getting harder to breathe.
I’m drowsy and aching and lost, I’m not sure I can feel my body except when it itches or hurts. This doesn’t seem to be a big place, the echoes are tight and constrained. It might be a hot tub. I just don’t know where.
I always hated the smell of chlorine. Like public pools at gyms or at schools, it always felt so medical, the smell that covers up humanity and pretends there’s no sickness around, it becomes its own banner for denial. A hospital smell. Something to mask the revulsion we fear in the world, each other. Artificial purity. It burns in my eyes and soaks into my hair…
Which is coming out. My scalp is burning the longer it’s submerged and I can feel little tickles of it by my elbows, my knees, I know it’s just falling out and I want to scream again and I can’t. My throat is raw. My sobs creak. I feel swollen and tired.

I’m not drowning, not yet, but that drip has been slamming into the water and maybe it isn’t filling so much as it’s keeping the levels even but I feel the surface tickle my chin and I don’t think it was that high before, and the gag is damp and my mouth tastes like chemicals and bile and I can’t scream anymore I just can’t I don’t know how.
I shouldn’t breathe so hard because I don’t know if the air…
If they thought I was dead, they wouldn’t gag me. Someone knows I’m in here.
My head is pounding in its own rhythm, I guess it’s my blood and my heart and it used to be fast but now it’s slower than the dripping sound, sometimes it hurts so bad I clench up and it feels like my skin is bursting and scraping off against the straps, how can I feel so shriveled and bloated at the same time? I’m so thirsty but I keep choking on my own vomit and my stomach feels like there’s glass shards in there but I know I couldn’t be stabbed or else I wouldn’t still be awake in here after all this time. This is what rotting feels like, tight and distant and sick-sweet and salty with tears. My wrists burn, I wonder if they’re bleeding and it’s so dark everywhere, what if the water is bloody and red and I’m soaking it all in and recycling it back through myself, filtering in and out until everything equalizes, what if there’s nutrients in the water so I can’t die and they keep me here for a week like a body in a glass jar, waiting for me to move…
I wonder how much of this water is my tears, how much of this water is me.
Maybe I’ll slowly dissolve into a gelatin slurry and they’ll garnish me with parsley and dip in cups to taste how scared I am, like I’m dessert, like I’m art or else why would someone keep a person tied up in a tub like this?
It’s dripping every second and the water on my chin is just a tickle, like I’m floating and I can’t tell what’s the surface or what’s the fabric or what’s my loose hair or if anything can be a way out, if I could simply float up and evaporate entirely, sneak out the cracks and corners and join the clouds somewhere. I just don’t know what this means.

My feet are burning, and my knees are burning and my stomach is on fire, it feels like I’m being broiled and popping, oily bubbles of my skin like buttery bread, the shifting doesn’t help and I must have been asleep but now there’s another smell. It’s not the same at all.
The denial of death.
Those chemicals like science class with scalpels on limp piles of what was once a frog or a pig but is now a mutilated mess of labeled bones and soft organs, I know this smell and I know that feeling. It’s a preservative. The sharp smell of something yellow that lasts. My torso is stinging and the first bits reach my chin and I’ve still forgotten how to cry, but I’m trying, I’m trying to feel anything that isn’t a classroom experiment and I’d welcome being spread out on a table with a knife in me just to know that I once identified as a human being instead of a pickled mass of limbs and why is this happening now? Why can I smell the onset of death when it could have been over so much easier, so much earlier, what if there’s other things in here with me, what if that wasn’t my hair I was feeling and my tears I was floating in all this time? What if I’m just the newest one…?

My eyes are stinging, they might be open or closed I can’t tell anymore, but the drip is faster or maybe I’m slower, and the water is reaching to my lips or I’m sinking and not fighting anymore, maybe I’m not special but I’m just the next one, the fresh one, the experiment of how long until someone stops fighting.
And I’ve stopped crying, I’ve stopped screaming, and maybe after this rest I’ll stop trying.
I can burn underwater, I know that now, and I think I might stop fighting.
The taste of humanity and denial in my mouth and maybe I’ll just stop fighting.


I used to dream of floating in the clouds.

Foodie Friday: Healing in the Kitchen

Servings: Varies

Ingredients:

-1 tbsp peppermint leaves (about one tea bag)
-1 tbsp chamomile (about one tea bag)
-½ tsp cinnamon
-½ tsp ginger
-¾ cup boiling water
-¾ cup honey (raw local honey is recommended)
-Optional: Powdered sugar, Powdered vitamin C, or Cornstarch for dusting

1. Steep your herbs in the boiling water for about 10 minutes, then strain and save the tea.

2. In a small saucepan, combine the tea and honey and heat to a gentle boil over medium heat.

3. Continue boiling until the mixture reaches a temperature of about 300 degrees Fahrenheit. Keep careful watch, as honey can burn very easily.

4. Take off of heat and allow the syrup to cool for about 5-10 minutes.

5. Transfer syrup onto parchment paper in small spoonfuls (recommended teaspoon) and allow to cool to room temperature.

6. If desired, dust the lozenges with powdered sugar, powdered vitamin C, or cornstarch. This will absorb moisture, keeping the lozenges dry and preventing them from sticking in storage.

Note: The consistency of the lozenges may vary. There are several factors that play into this, including water loss, honey quantity, temperature variation, and weather.

Magical Ingredient!

Here in California, we’ve been blessed with some lovely rains! And while it’s absolutely wonderful to see the green come back after five long years of drought, it does come with a few downsides. The first is that mosquito populations boom. The second is that erosion issues that we hadn’t anticipated are cropping up all over the place. And the third is that with more moisture also comes a new rash of cold and flu.

Kitchen witchcraft is not limited to delectable dinner dishes. Nor is it limited to baking or crafting culinary delights. It is also very practical and encompasses herbal remedies that can be worked in the home. And so, it seemed right to share a recipe for homemade throat lozenges. All of the ingredients are tools of the kitchen witch, from the water to the tea, but of all of the ingredients, one stands out: honey.

Last week, we covered various alcohols and how liquor has been a staple of human consumption for most of human history, but honey mead is one of the primary drinks that come to light in that topic. In addition, honey has been a natural sweetener that humanity has loved since the dawn of time, even reaching a state where its presence represents prosperity and happiness (”land of milk and honey,” anyone?), and even wealth due to its golden color.

This image of wealth is further ingrained when considering the hard work put in by honeybees to produce honey, followed by their ferocity in protecting it when the hive is low on stores. Much like how one would work hard to acquire or earn wealth, and then protect their money when it’s been obtained.

Honey is, by far, one of the most cherished ingredients for its antibacterial properties and its natural sweetness. It is a natural preservative, and is far healthier than sugars due to its chemical makeup. In addition, it is an ingredient that has helped make many much more environmentally aware…

Domesticated honeybees (from which we get most of our honey) will produce close to 80 pounds of surplus honey per year, which is why beekeeping has been such a successful trade for so many centuries. In the late summer, beekeepers will remove wooden frames from the hives on which the surplus honey is stored (contrary to popular belief, the majority of beekeepers harvest honey in non-invasive ways which don’t stress the colony, and never harvest the stores the bees require for survival). This honey and the comb are then separated, processed (in some cases), and made ready for sale. By the time it reaches the plastic bottle as a clear golden syrup, it’s been pasteurized (depending upon the country’s health regulations) and processed.

From the store, one can pick up either processed or “raw” honey, which contains trace amounts of pollen from the nectar the bees had used to make it. This makes raw honey an excellent way of bolstering the immune system against the symptoms of seasonal allergies, in addition to the other traits honey has.

Honey’s composition is roughly 17 percent water, with most (not all) of the rest being natural sugars. As a result, if any bacteria, fungi, or molds try to settle on it, the water contained within them gets pulled out, killing them and preventing honey from spoiling. In addition, depending upon the flowers that the bees had pollinated, the nectar could have additional antibacterial properties (manuka honey, for instance, is particularly good at this and is used as an antibacterial in hospitals). Our ancestors recognized the healing properties of honey, and would add it to poultices and other remedies that would be applied directly to wounds, much as we would with Neosporin today.

From the witchy perspective, there really isn’t anything to dislike about honey. First, there’s its color, which is excellent for wealth and prosperity spells. Second, there is its healing properties, which are excellent for both remedies and for healing spells. Third, is its sweetness, which can serve to enhance the sweetening spells, and makes it an excellent offering to fairies and gods alike! Pairing they variant of honey with your purposes adds a whole new level of magic to your craft, as well! For instance, if you want to encourage prosperity and luck, use clover honey; alternatively, if you want to use honey for cleansing and healing, use rosemary honey instead!

A less common thought when it comes to using honey in magic is to incorporate its creator into the work. Bees are tireless workers, often inspiring bee enthusiasts and beekeepers alike, and it’s their effective communication and work ethic that can be incorporated into spellwork involving honey. If you need a spell to encourage productivity and energy, honey is a great go-to ingredient due to the bees’ tireless efforts. 

Like any ingredient, intent is key: channel your intent and energy into the honey before adding it to food or drink, or before adding it to a sweetening jar. If you’re making an offer of honey, consider what it may represent to the deities or spirits that it is meant for.

Lastly, another reason many witches appreciate honey is as I had mentioned above: it has helped increase environmental awareness. With bee populations struggling, it is important to consider ways to help “save the bees.” More specifically, save the environment. Honeybees are most well known to us, but they aren’t the only kind of bee present in our lives. Many species don’t produce honey but are integral to pollination. What makes them less noticeable is their subterranean nests throughout most of the year. Many witches feel a deep respect for the earth and for all animals, and bees are not alone in this. Consider switching from sugar to honey in most recipes to help bring honey’s properties into your life while helping fund further developments in beekeeping, and be sure to thank  the bees in your life for their hard work and inspiration!

May all your meals be blessed! )O(

2

todays edition: m&m peanut butter cookie bars

not very healthy, but delicious! make with a partner for maximum fun!

ingredients:

  • ½ cup or 1 stick unsalted butter, room temperature
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup smooth peanut butter
  • 1 and ½ cups plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chocolate chips, plus extra for decorating
  • ½ cup peanut m&m’s, plus extra for decorating 

process:

  1. preheat the oven to 180 C (360 F); grease and line a baking tin with baking or parchment paper
  2. in a large mixing bowl, beat the butter and sugar with an electric mixer until it is pale and creamy. add the vanilla extract and egg and continue to beat until soft and creamy. stir in the peanut butter
  3. sift in the flour, baking soda and salt. gently fold until the dough starts to come together. throw in the chocolate chips and the m&m’s and fold through. place all the dough into your prepared tin and press down and spread out as evenly as possible
  4. press a few extra m&m’s and chocolate chips onto the top of the cookie cake
  5. place in the oven for 18-20 minutes or until golden brown, remove from the oven and leave to cool completely before cutting into squares. serve up and enjoy!

Crystals of 2-iodobenzoic acid that crystallized out from the reaction mixture.

2-iodobenzoic acid is a quite easy to prepare chemical, made from anthranilic acid by the Sandmeyer reaction. It starts with the diazotization of anthranilic acid followed by a diazo replacement. First anthranilic acid is treated with nitrous acid in order to convert the amino group into the diazo group. The diazo group is ejected, yielding a carbocation which is then attacked by highly nucleophilic I− anion.

From o-iodobenzoic acid several chemicals could be made, on of these and probably one of the most famous is the IBX and the Dess-Martin Periodane. 

Dess–Martin periodinane (DMP) is a chemical reagent used to oxidize primary alcohols to aldehydes and secondary alcohols to ketones. Compared to other reagents, it has several advantages that include milder conditions (room temperature, neutral pH), shorter reaction times, higher yields, simplified workups, high chemoselectivity, tolerance of sensitive functional groups, and a long shelf life. It is named after the American chemists Daniel Benjamin Dess and James Cullen Martin who developed the reagent in 1983.

It’s produced with a two step reaction, involving the oxidation of the iodine atom of the corresponding benzoic acid with Oxone or potassium-bromate and sulfuric acid, than treating the resulting IBX (2-iodoxybenzoic acid) with acetic anhydride. The only bad point in the synthesis, that the IBX and the DMP could explode if not treated properly. 

I don’t know about you but midterms are finally over after dragging on for weeks and I’m so happy 😊 (so now I can start focus on like 8 essays 😒) but these ✨BROWNIE BLISS BALLS✨helped me through study sessions. They are ooey gooey chocolaty and so fondant 👅 Here’s the recipe if you want to indulge Raw brownie bliss balls : -

- [ ] 100g medjool dates (soaked before hand for 10min in hot water)

- [ ] 40g finely chopped walnuts

- [ ] 3 heaped tablespoons of cacao powder

- [ ] Coconut shreds for topping

Drain the soaked dates and pit them. In a food processor, add in all the ingredients and pulse until a nice gooey consistency is achieved. Scoop spoons of the mixture, roll into balls and line on parchment paper. Place the coconut shreds in a bowl and roll the balls on the shreds until you achieve a nice coating. Refrigerate or serve at room temperature !

Sure when life gives you lemons you make lemonade but did life give you sugar to put in the lemonade? No. Did life give you a thing to squeeze the juice out of the lemons? No. Did life give you a pitcher to put the lemonade in? No. Did life give you ice cubes to put in the lemonade? No. Now you just have room temperature lemons that’s it

I made my own modified version of baking powder donuts this morning and they were, well, perfect.

Ingredients:

1 large egg, room temperature
1/3 cup (83 grams) granulated white sugar
1 teaspoon (5ml) pure vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground nutmeg
1 ½ tablespoons (20 grams) unsalted butter, melted and cooled to lukewarm
½ cup (98 grams) coconut or other flour
¼ cup (60 ml) any type of milk, room temperature
1 cup (195 grams) unbleached all-purpose flour, plus some for the counter

Oil for frying

Turn oil on to 375• F and mix dough while it heats.

Whisk egg, butter, sugar, vanilla, salt, and nutmeg together. Add coconut flour or other specialty flour of your choice (or just use 1/2C of unbleached flour) and the baking powder. Stir until JUST blended in. Add the milk (I used coconut milk) and whisk until smooth. Use a spatula to stir in the last cup of flour.

Dust the counter with a handful of flour. Turn the dough over in the flour a couple times and pat it out into a flat pancake about ½" thick. Cut into rounds (I used a canning jar ring) then cut smaller circles in the middle (I rotated the tip of a spoon in the center to make a hole). I smooshed all the holes together to make one last donut.

Fry 2-3 donuts at a time, turning once when they appear golden tan around the edges. Drain on paper toweling.

I dredged them in a cinnamon-sugar mix but you could frost them.

Yield 13 donuts
Total time about 20 minutes

anonymous asked:

Do you have any Dark x reader headcanons?

This entire blog is filled with various headcanons, or at least I try to have it be.

But just for general things, here’s a short list for you!

  • He seems reluctant to go out during the day, but if S/O doesn’t stay up late or doesn’t like going out at night, then he’ll budge.
  • His favorite dates are the types where he gets to spoil the reader. Or just generally act like a gentleman. So restaurant dates are his forte.
  • If you really want a movie date, those are his least favorite, but he will see one with you.
  • I headcanon that he doesn’t give off any body heat. He’s not cold, but he’s just… room temperature. So he’s not a fan of cuddling. He will, of course, but he’d rather not.
  • He doesn’t show much affection at all, usually. In fact, in public, he doesn’t show any at all. Not even hand-holding.
  • He will kiss you, though. Rarely. It’s not something he gives out freely.
  • He’s more than willing to let people know you belong to him, though.

Ugh I accidentally refrigerated Cabernet Sauvignon and I know I should let it breathe and drink it at room temperature but I’m desperate….

I should just stick to my Pinot Grigio, this is too complicated.

Apple Rose Cakes!


💛Dont like reading directions? Watch how to make it here! 💛


💖💛💚💜✨ RECIPE INGREDIENTS✨💖💛💚💜 

½ package Puff Pastry Sheets (1 sheet), thawed
2 red apples (I used Red Delicious- Manuela)
2 tablespoons lemon juice (from ½ lemon)
1 tablespoon all-purpose flour, to sprinkle the counter
2 tablespoons apricot preserves
Cream Cheese Spread-
(*4 oz cream cheese, softened
*¼ cup confectioners sugar
*¼ tsp vanilla extract
*whisk everything together! )
½ teaspoon of cinnamon + 1 tbsp of sugar

💖💛💚💜✨ DIRECTIONS✨ 💖💛💚💜

1) Thaw the puff pastry at room temperature if you haven’t done so yet.

2) Cut the apples in half, remove the core and cut the apples in paper-thin slices.

3) Microwave the apples in the bowl for about 1 minute, to make them slightly softer and easy to roll.  If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.

4)Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape. Cut the dough in 3 strips.

5) Sprinkle one sheet with cinnamon sugar mixture. Spread cream cheese on the next, and spread a thin layer of preserves on the last strip of dough.

6) Preheat the oven to 375°F (190°C).

7) Drain the apples.

8) Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip.

9) Fold up the bottom part of the dough.

10) Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease with butter and flour (or spray).

11) Do the same for the other 2 roses. Bake at 375°F (190°C) for about 30-40 minutes, until fully cooked.

12) Sprinkle with specialized toppings or powdered sugar and enjoy!

NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 25 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top.


💛Dont like reading directions? Watch how to make it here! 💛

Day 14, Jaipur to Agra

We checked out at 12 today and went to the bus station. There, we bought our tickets to Agra. I got a 100 rupee discount for being female (looks like my Y chromosome finally paid off).

We had to wait nearly 2 hours before we got the bus. I had a little walk around on my own before we boarded. I got to the gates of the station, where upon I was hawked by tuctuc drivers, including one who chuckled and told me his friend was “a very bad man”. I turned around and walked back in.

The journey was about 5 hours and when we arrived I was glad we were only staying one night in Agra. We’ve heard it’s all you need and there really didn’t look to be too much going for it.

The tuctuc driver got us most of the way to our hostel before the street became blocked with traffic that stretched down the road like a stagnant river of lights and horns. We heard that there was a 10 day festival on and at the end of the road was a fun fair. Locals wove through the cars with balloons and children in hand. We got out and walked the rest of the way.

We’re staying at Zostel again, after really liking its branch in Udaipur. In our room, we met Daniel, who was leaving at 3am, and Danielle, a Northern Irish girl with fiery red hair. She said that a group of people were meeting at 5:30 the next morning to see the Taj Mahal. After struggling with a chicken fried rice, I went to bed excited, with only a few hours between me and one of the seven wonders.