#a fine mesh sieve

[cleromancy]

yall heard about dcs new jason whump fanfic its crazy

#giving my guy a (spoilers) microchip lobotomy for being difficult and having hysterica #but no fr conceptually this sounds like every ''everyone is soooo mean only to jason 😢😢'' fic out there fjicfn #but like yeah alright u got me i will probably be fucki g reading this #even though the only way i could possibly be satisfied with fhe ending would be if bruce is reduced to something that can be sifted through+ #a fine mesh sieve #but seriously Bruce youre gonna have him creeping around the batcave talking about ex-sidekicks trapped in the replica stalagmites #youve got him on arsenic tinctures because he was getting in one of his moods again #youve got him locked in the attic he'll see its for his own good one day dont pay the yelling any mind the attention just encourages him #im sure thjs will work out so so great for you both #dc

[f1uckinghell]

I wanna do kinktober but I have to do Project Management-tober and Public Health-tober instead 😪

#personal #at this point I just need someone to run my whole brain through a fine mesh sieve #i am an empty shell filled with academic stress and worries #if I failed the Social and Health Politics exam someone please put me out of my mysery

[fictionkinfessional]

I don’t remember if I submitted something to this effect already bc I have a fine mesh sieve where most people keep a brain but if I didn’t:

hey. hey narrator. look at me.

[makes a megaphone with my hands] GAYBOY

wait keep looking. [blows a kiss]

- 🖥 (all this to say: my other tsp kin is the guy who emailed the narrator “are you gay” and literally nothing else [not really])

#‘’I have a fine mesh sieve where most people keep a brain’’ felt that !! hope you don’t mind if I yoink it #stanley kin #the stanley parable kin #pda #mod ari

[breelandwalker]

Dead Man's Dust

Intent: For preventing spirits from following you home.

Ingredients:

1 pt Chili Pepper (any type)

1 pt Salt

1 pt Basil

1 pt Garlic Powder

1⁄2 pt Dill

1⁄2 pt Lemon Peel

Optional: Add a pinch of Curry or Cumin for extra oomph.

Note: Powdered versions of most herbs are available online. I recommend Starwest Botanicals and Penn Herbs for quality products at reasonable prices. Also, if you can get your hands on a good electric spice grinder, you can make your own powder from dried herb products. If you don't have premade powdered herbs, grind each ingredient separately to produce fine powder. Sieve the material through the mesh strainer into the collection dish; this removes the larger unground pieces and gives you cleaner powdered herb. (Pro-Tip: Putting a funnel under the mesh strainer reduces lost material and makes collection much easier.)

Combine the component powders in the collection dish, mix well, and bottle immediately. Label with the name, date, and ingredients for future reference.

This powder performs one of the functions of Banishing Powder, but with special attention to warding off pesky ghosts. After visiting historical or haunted locations, or any time you feel spooked while walking home, sprinkle a palmful of powder on the ground and scrape your feet on it (as if you were wiping off dirt) to keep anything ghostly from following you home. Take three steps backward and spit toward the powder, then continue on your way.

For extra protection, toss a pinch of Banishing Powder, Threshold Powder, or Black Salt over your doorstep when you get home.

Note: For safety's sake, make sure you never cast this powder into the wind and wash your hands after use. Leftover particles on your skin can cause pain and irritation if they come into contact with your eyes or breathing passages.

-adapted from Pestlework: A Book of Magical Powders & Oils, (c) 2017 by Bree NicGarran

(If you’re enjoying my content, please feel free to drop a little something in the tip jar or check out my published works on Amazon or in the Willow Wings Witch Shop. 😊)

#This powder is available for sale in the Willow Wings Witch Shop! #witchcraft #witchblr #witch community #potions and powders #Pestlework #spooky season #witch tips

[foodshowxyz]

Melon, Mint, and Cucumber Iced Tea Recipe

Ingredients:

4 cups of water

2-3 bags of your preferred tea (green tea pairs nicely)

2 cups cubed melon (cantaloupe or honeydew work well)

1 small cucumber, thinly sliced

Fresh mint leaves

Ice cubes

Honey or another sweetener to taste (optional)

Melon balls, cucumber slices, and mint sprigs for garnish

Instructions:

Boil the water in a large pot or kettle. Once boiling, remove it from the heat and add the tea bags. Let them steep for about 3-5 minutes, then remove the tea bags.

In the meantime, blend the melon cubes until smooth. Pass the puree through a fine mesh sieve to remove any solids, collecting the juice in a bowl.

Add the sweetener to the warm tea if desired, stirring until it dissolves.

Allow the tea to cool at room temperature, then refrigerate it until it's thoroughly chilled.

In a large pitcher, combine the chilled tea, melon juice, and cucumber slices. Add mint leaves to taste. Let it infuse for about 30 minutes in the fridge.

To serve, fill glasses with ice cubes. Pour the infused tea over the ice, making sure each glass gets some cucumber slices and mint leaves.

Garnish with a skewer of melon balls, a slice of cucumber, and a sprig of mint on the rim of each glass.

Enjoy immediately and savor this delightful Melon, Mint, and Cucumber Iced Tea on a warm day!

#food #food blogs #delicious #recipe #food pics #homemade #foodshow #dessert #cooler #coolers #fresh drinks #summer drinks #refreshing drinks #iced tea #ice tea summer ideas #drink ideas #mocktails #fresh ice tea ideas #daily reminder #daily recipes #foodporn #foodgasm #food photography #ice cubes #recipes #recipe of the day

[shanastoryteller]

(long ask incoming sorry i copy pasted the recipe)

INGREDIENTS

Yield: One 9-inch loaf

½ cup/115 grams unsalted butter

2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse

1 cup/240 milliliters whole milk

Nonstick cooking spray

1 cup/200 grams granulated sugar

½ teaspoon coarse kosher salt

2 large eggs

1 large lemon

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1½ cups/192 grams all-purpose flour

1 cup/124 grams confectioners’ sugar

½ cup/8 grams freeze-dried strawberries

Step 1

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.

Step 2

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.

Step 3

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.

Step 4

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.

Step 5

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.

Step 6

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.

Step 7

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

BLESSINGS UPON YOUR HOUSE

#recipe #asks #anon

[such-justice-wow]

My brain is made of a particularly smooth type of mashed potato, almost as if it had been through a potato ricer and then a fine mesh sieve

[frownyalfred]

do you have the link for the mandalorian coffee? That sounds delicious

This is the recipe I was working off of! It’s from a Mando fic I can’t remember the name of, sadly.

I used Turkish coffee to let the spices come through a little louder. After some finagling I also omitted the black pepper since it was way too easy to add too much by accident. Conversely, you can add more cloves if you want a richer flavor.

I simmered the water, spices, and ground coffee together until combined and put it through a fine mesh sieve. Serve it and drink it while it’s hot, otherwise it gets grainy.

Use coconut milk if you want it creamier/more decadent. It really soaks up some of the heat from the cayenne without sacrificing the spice too much.

#heyikleyc caf my beloved #mando coffee #recipes #food #asks #anon #personal

[najia-cooks]

[ID: Close-up on whole spices including bark cinnamon, star anise, black cardamom, and mace in a granite mortar. End ID]

मीट मसाला / Meat masala (Nepali spice blend)

Nepali मीट मसाला or मिट मसाला ("mīṭ masālā" or "miṭ masālā," from "meat masala")—also called मटन मसाला ("maṭana masālā," "mutton spice blend")—is used to season various kinds of meat, but is especially common in marinades and sauces for lamb, as in खसीको मासु ("khasīko māsu," "lamb curry"). In Nepal, meat is usually eaten for parties or celebrations, on feast days—such as दसैँ (Dashain) and ईद अल-अधा (Eid al-Adha)—and on weekends.

Meat masala is sold as a commercial product to make home cooks' preparation of meat quicker and easier. In some recipes, the spice blend is not listed as a separate ingredient, but is hidden within the list and prepared fresh with each dish: depending on the cook, some of the spices will be left whole and fried in the cooking oil, and others will be toasted, ground, and added later.

Making your own meat masala gives you more control over the ingredients than buying commercially, and ensures a fresher product. Keep some in your pantry to add to meat preparations including curries, dumplings, and chatamari, and to use in marinades, sauces, and braises; or make a batch ahead of a festival and use it as the seasoning base for dishes you prepare over the course of the holidays.

Recipe under the cut!

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Ingredients

Spices for grinding

4 dried (3g) red chilis, or to taste (रातो खुर्सानी / rato khursani)

2 Tbsp (16.5g) cumin seeds (जीरा / jeera)

2 Tbsp (8.5g) coriander seeds (धनिया / dhaniya)

1 Tbsp (7g) green cardamom pods (सुकमेल / sukmel)

1 Tbsp (5g) black cardamom pods (अलैंची / elaichi)

1 Tbsp (8.5g) black peppercorns (मरिच / marich)

3-inch chunk (6.5g) Chinese cassia bark (दालचीनी क्यासिया / dalchini kyasiya)

1 tsp (2.5g) whole cloves (ल्वाङ / lwang)

1/2 head (2.5g) nutmeg (जायफल / jaiphal)

1 tsp (4.5g) fenugreek seeds (मेथी / methi)

1 tsp (2.5g) fennel seeds (सौंफ / saumph)

1 pod (1g) star anise (स्टार ऐनीज़)

1/2 tsp (1.5g) ground turmeric (बेसार / besar)

1/2 head (.3g) mace (जावित्री / javitri) (optional)

Look for cassia (cinnamon) bark that is rough and wood-like in appearance and does not curl naturally into quills: it may be labelled "cassia bark," "cinnamon stick flat," "desi cinnamon," or "dalchini flat" at a South Asian or halal grocery store.

Black cardamom pods may be labelled "kali elaichi" or "moti elaichi."

Spices for frying

2 medium (.7g total) tej patta (Nepal bay leaves) (तेजपात)

1 tsp (2g) ground ginger (अदुवा / adhuwa)

You may choose to leave out the spices for frying if you will be making a curry (and can fry them along with the rest of the aromatics). Include them for a preparation where the meat will not be fried in oil (e.g. momos, chatamari).

Instructions

1. Lightly crush nutmeg in a mortar and pestle to break in half. Crush cinnamon to break into a few pieces.

2. In a dry skillet over medium heat, roast chilis, black and green cardamom pods, and cinnamon until fragrant, stirring often. Set aside to cool.

3. Roast black peppercorns, cloves, and star anise for a couple minutes until fragrant. Set aside.

4. Roast smaller seeds (cumin, coriander, fenugreek, fennel), mace, and tej patta for a minute until fragrant. Set aside.

5. Remove skillet from heat. Toast turmeric and ginger for 30 seconds, stirring constantly.

6. Grind all spices together in a mortar and pestle or spice mill. Pass through a fine mesh sieve. Store in an airtight container in a cool place.

#Nepali #spice blends

[inaconstantstateofchange]

back at you though, drinks edition? a type of drink you couldn't do without, that is your go to for any occasion? give us the specific deets, recipe if needed

oh no you've activated my trap card i love drinks

okay so special occasion drink: brown sugar boba (50% ice 50% sweet) but specifically from the tea shop close-ish to my house. it's expensive so i don't go often but holy shit. they use actual proper tea and fresh-as-hell boba and it's just. it's so good, i think anything from there would be insanely worth it (but i've never bothered to branch out from perfection).

my daily bev: i can't be too specific on brand without lowkey doxxing myself a tad, but there's a local company that does this flavored black tea with cornflower, raspberry, red plum petals, and blueberry, and it's just. it's incredible. mellow and rich and lightly (but not overwhelmingly) floral and fruity. i have it every single day and i'm convinced it is the perfect tea.

and two other faves because you asked for recipes:

strawberry (cheong) lemonade: okay so this is more effort than truly necessary, but i went to one of those u-pick strawberry places last summer and then the cultivar fucking sucked so they weren't even good, so i made cheong with them, which is a korean fruit syrup/preserve you make by layering equal amounts of fruit and sugar in a jar and letting them sit (i put them in the fridge just to be safe) for a few weeks.

the end result is preserves that you can blend into a bangin' spread and a fruit syrup that is like the nectar of the fucking gods. i didn't think it would make a huge difference doing it that way rather than a typical heat-based reduction, but it tastes like fresh strawberries. you don't lose any of that to it breaking down via heat treatment, so similar to the difference between a cold brew and a heat-based one.

anyway those mixed with lemonade (i make a concentrate using half lemons and half regular lemon juice, and include some lemon zest) makes one of the best summer drinks i've ever had.

i'm adding a cut for the last one because i can't/won't stop now but i have some self-awareness. okay, last one:

vanilla chai: i haven't made this in a bit, because when i moved here i ended up using up my stock of cardamom, and the local brand available here is just... not it, and i'm still trying to work out the most cost-effective way to order them online. which is devastating, because cardamom is the flavor most beloved to me in chai. anyway-

the thing that rocks about chai is that it is not actually all that hard, and you can customize it so specifically to your taste. my go-to add-ins are cardamom (5-6 pods, crushed open), cloves (2-3), cinnamon (about half a stick, crushed a lil), fresh ginger (idk how to measure this one, like an inch or two?), and vanilla. i used to use vanilla bean paste i got ages ago as a gift, but that is too rich for the world we live in nowadays, so it's whatever vanilla i have.

technically there's a specific kind of tea you're supposed to use, but i prefer it with regular loose-leaf black tea (which i always have on hand anyway). so you basically get a small pot, and bring your water (about half to 3/4 of your mug) to a boil. once it does, add your tea leaves and spices (not vanilla tho) and let them vibe out there for 5-10 minutes.

then, add your milk (about half of your mug) and vanilla, and warm to desired temp, but don't let it boil (this is my personal preference). add desired amount of sugar to your mug (i usually do a small spoonful of white and a small spoonful of brown sugar) and pour the chai into the mug through a fine mesh sieve (to get out the spice bits). if you have a milk frother, i like to aerate it a bit before drinking (improves flavor and also makes it less likely to burn your tongue).

#voidling speaks #asked and answered #apparently i have a lot of thoughts on this #as it turns out #thank you so much for the ask! #twas very fun to think about #(also i just got done watching solo leveling with my brother and recc'ing him your fic so that was a cool convergence)

[thedannyphantomcookbook]

42 Ingredient Nasty Burger Sauce Recipe

I figured this would be one of the most challenging recipes to create. As described in the show, "If those 42 secret herbs and spices in our nasty sauce overheated, it could cause an explosion that could take out a whole city block!" - Irving "Third Degree" Burns. And while I may be an amateur home chef, I don't know how feasible something like that is. BUT I did create a 42 ingredient burger sauce. Here are all 42 ingredients and the recipe!

Red onion

Thyme

Olive Oil

Garlic

Smoked Paprika

Brandy

Hot sauce

Ground pepper

Egg

Red or white wine vinegar

Salt

Neutral oil

Lemon juice

Crushed tomatoes

Water

Sugar

Sherry vinegar

Onion powder

Garlic powder

Celery salt

Mustard powder

Cayenne

Clove

Mustard seeds

Turmeric

Honey

Herbs

Honey

Beer

Cider vinegar

Cucumber

Onion

Distilled white vinegar

Cornstarch

Red bell pepper

Celery seed

Dill seed

Parsley

Dill

Fennel

Rosemary

Tarragon

And here is the recipe!

Nasty Sauce

1 red onion, finely chopped

Thyme sprigs

Rosemary springs

Olive oil

Garlic

1 teaspoon of smoked paprika 

Brandy

6-8 Tablespoons Mayo

2-3 Tablespoons Ketchup

2-3 Tablespoons Relish

Hot sauce, to taste

Ground pepper, to taste

Method:

In a sauce pan, heat olive oil under medium heat. Add the red onion and thyme springs, season with salt and pepper, and immediately cover and lower the heat to low. Leave to cook for a few hours, or until everything turns into a nice jammy texture. After a few hours have gone by, remove lid and discard thyme. Add in garlic and smoked paprika and turn the heat back up to medium. Add in the splash of brandy, and cook for 30 seconds, scraping up any burnt bits stuck to the pan. When the bottom of the pan looks clean, transfer the contents to a food processor with the mayo, ketchup, mustard, relish, hot sauce and ground pepper. Blend until everything is smooth and creamy and transfer to a container.

For the 42 Ingredient Recipe, you can make homemade Mayo, ketchup, mustard, and relish with the recipes provided below.

Homemade Mayo

 - 1 large egg at room temperature

 - 1 tablespoon mustard

 - 1 tablespoon red or white wine vinegar

 - 1/4 teaspoon kosher salt, or more to taste

 - 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best

 - 1 teaspoon fresh lemon juice, optional

Method

In a small food processor, add your egg and blend for 20 seconds. Add your mustard, vinegar, and salt and blend for another 20 minutes. Scrape the sides and bottom and resume blending. As it blends, slowly add in the oil, drip by drip, until a quarter of the oil has been emulsified. One the mixture has start to come together, you can start adding the oil in a thin stream. Once all the oil has been added, continue to blend for another 10 seconds. Taste to see if it needs lemon juice, salt, or vinegar. If the mayo seems to thin, you can drip in more oil. Store covered in the fridge for two weeks.

Homemade Ketchup

 - 2 (28 ounce) cans crushed tomatoes

 - ½ cup water, divided

 - ⅔ cup white sugar

 - ¾ cup sherry vinegar

 - 1 teaspoon onion powder

 -  ½ teaspoon garlic powder

 - 1 ¾ teaspoon salt

 -  ⅛ teaspoon celery salt

 - ⅛ teaspoon mustard powder

 - ¼ teaspoon finely ground black pepper

 - ¼ teaspoon cayenne pepper, or to taste

 - 1 whole clove

Method

Pour tomatoes into a slow cooker. Rinse out the cans with the ¼ cup water and pour it back into the slow cooker. Add your sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne and whole clove, whisking to combine. Cook on high, uncovered for 10 to 12 hours, or until thick. Stir every hour or so. Use an immersion blender to break down any chunks of tomato that did not break down in the cooking. Finally, use a fine mesh sieve to strain out any other lumps. Transfer to a bowl and allow the ketchup to cool completely. Taste and adjust for seasoning.

Homemade Mustard

 - 6 Tablespoons mustard seeds

 - ½ cup mustard powder

 - 2 teaspoons of salt

 - 1 teaspoon ground turmeric

 -  2 tablespoons honey (optional)

 - ¼ cup minced herbs such as parsley, dill, fennel and tarragon.

 - ½ cup water or beer

 - 3 tablespoons of cider vinegar

Method

Using a mortar and pestle, spice grinder, or a bag and meat hammer, grind the mustard seeds, leaving them mostly whole. Pour these into a bowl with the mustard powder, salt, turmeric, honey or herbs. Pour in the water or beer and stir well. When everything is incorporated, let it sit for up to ten minutes. The longer you let it sit, the mellower it’ll taste. When you’re ready, pour in the vinegar. Pour into a glass jar and store in the fridge for 12 hours before use. This will keep for one year.

Homemade Relish 

 - 2 cups finely chopped cucumber (about 3 Kirby cucumbers)

 - 1/2 cup finely chopped onion

 - ½ cup of red bell paper, finely chopped.

 - 1/2 cup distilled white vinegar

 - 1/4 cup sugar

 - 1 Tablespoon of celery seed

 - 1 Tablespoon of dill seed or dill weed.

 - 1 teaspoon cornstarch dissolved in 1 teaspoon water

 - Salt

Method

Set a sieve over a bowl and place your cucumber, onion, red bell pepper, and ¾ teaspoon salt and allow it to drain for 3 hours. As the salt mixes with the cucumber and onion, liquid will release. After the three hours, wrap the cucumber and onion in a kitchen towel and squeeze out as much excess liquid as possible. Set aside.

In a small saucepan, heat the the vinegar, sugar, and ¼ teaspoon salt to a boil until the sugar has dissolved, and there is about ½ cup of liquid left, about 3-4 minutes. Add the cucumber onion mixture and simmer for about 2 minutes. Stir in the cornstarch mixture and simmer for another minute, stirring. Transfer the relish to a bowl and chill, uncovered until cold, about 1 ½ hours. The relish will keep for one month.

#danny phantom #dp #phantom #dannyphantomcookbook #nasty burger #nasty #nasty sauce #sauce #danny fenton #sam man #tucker foley #jazz fenton #jack fenton #maddie fenton #vlad plasmius #cooking #cookbooks #burgers #ghosts

[hallow-witxh]

Patience Oil

Sometimes life just isn't it, and we get a little impatient with ourselves. We start to spiral when we can't do the things we should be doing, and it just ends up making us feel bad. Sometimes we need a little help being patient with ourselves, and that's okay. So, here is my simple recipe for an herbal oil I like to add to self-care and patience spell jars. I hope it does you well.

What you'll need:

A jar with a lid

Another jar or some dropper bottles

Blender

Funnel

Fine mesh sieve

1/2 cup of olive oil (promoting peace)

3 drops Ylang Ylang essential oil

1 tablespoon dried parsley (well-being)

A small handful of dried gardenia petals (repelling strife, promoting peace)

A small handful of dried hyacinth flowers (peace of mind)

A spoonful of dried lavender (peacefulness, patience, healing)

What you'll do:

Add oil, parsley, and flowers into a blender and blend for several seconds. The more you blend, the fast it'll incorporate. Feel free to pause your blending for a few moments and then continue.

Pour the mixture into your jar with a lid and leave out on your counter (or in a cupboard) for about a week, shaking or swirling it often.

Strain your mixture through a fine mesh sieve into your funnel, filling either a jar or your dropper bottles.

And you're done! Use this in spell jars, add a few drops to a bath, or even add to an oil warmer to infuse your room with its goodness. Just remember that even with magical help, improvement comes from the self. This won't solve your problem; it's merely a helping hand.

As always, do your research, be safe, and blessed be!

Support your local witch on Ko-Fi or at my store, Hallow Grove!

#in the witches book #pagan #kitchen witch #green witch #witchcraft #paganism #witch community #witch #green magic #spirituality #Spells #simple spells #witchblr #witchy things #beginner witch #witchy #witchery #baby witch #broom closet #closet witch #witch tips #witchcraft 101 #grimoire #herbal witch #witchythings #magick #magic #spellwork #witch tricks #witches of tumblr

[prairiefirewitch]

I’m hagging out a day early because I’m headed out of town for a couple of days, but I was not about to miss this month’s hag party. I love making infusions and have managed to turn infused witch things into my full time job, so this is my strawberry jam. Strawberry vanilla hibiscus infused mead, specifically.

I try to make at least 2 batches of mead a year; one at Yule to be shared at Midsommar, and the other made at Midsommar to be shared at Yule. It’s a nice way for me to slow down and apply patience (I’ve got zero) to a project, and eventually reap the delicious benefits of waiting for the mead to mature. And it’s very sweet to taste the labors of summer in the middle of winter, and then to taste the warm spices of winter in summer. It’s alcohol-fueled time travel.

This mead is my favorite of all the batches I’ve made, so I made 3 gallons instead of the usual 1 gallon batches I make.

Mead is incredibly easy to make; once you toss everything together, it’s just a waiting game. Here’s the down and dirty but there are many good recipes online if you want something more complex. Sanitizing your equipment is the most important step and you can use San-star from a homebrew supplier, or make your own with a gallon of cool water and about an ounce of household bleach. Everything you use here needs to be sanitized.

You need all this stuff to make a gallon:

2.5 - 3 lbs honey

1/2 pack sweet or dry yeast mead (I used champagne yeast because I like it bone dry)

1 gallon spring or purified water

2 cups berries

Vanilla bean, split and scraped

10 raisins

1/2 cup dried hibiscus flowers

You’ll also want a gallon sized glass carboy, a big funnel, a large cooking pot, a small cooking pot, an airlock, a sieve, a rubber stopper that fits your carboy, and a big spoon to stir with.

Put your honey in your large pot and add about half a gallon of water. Warm it on low just until the honey dissolves. Watch the heat, honey scorches quickly. While it warms, put your clean chopped strawberries into the small pot with about 2 cups of water. Bring it to a low simmer and use a potato masher or an immersion blender to make a purée. Add your hibiscus flowers, heat for a few minutes to let them soften and turn off the heat. When it’s just barely warm, use your sieve to filter out the seeds and flowers.

Once your honey water cools to about 100 degrees, pour it into your clean carboy. Add the other half gallon of water, and your sieved strawberry purée. Top up with additional water if needed, leaving about 3 inches of head room. Add your vanilla beans and raisins. Raisins provide nutrients for the yeast. Sprinkle the yeast on top, but be sure your mixture is 90 degrees or cooler or your yeast will die.

Pop your rubber stopper into the carboy and insert the water filled airlock. Now you wait. Let it ferment for 2 weeks. Most of the activity will have stopped.

Now you need to filter the mead into a second carboy. If you don’t have one, use a sanitized pot or bucket while you wash your carboy for the secondary fermentation. You want to pour or siphon slowly and carefully, using a fine mesh strainer, so you leave most of the settled yeast and bits of strawberry out. Once it’s carefully filtered, add it back to the carboy, put the stopper and airlock back in. Now wait for a long time. This mead should be ready to drink in 6 months, but it’ll be a bit rough and unrefined. You can bottle it at this point, which is what I do, but lots of people just let it age in the carboy. I like heavy duty swing top glass bottles, but wine bottles work too.

If you’re patient, save a few bottles to age for a full year. This is when your mead becomes a nectar fit for gods, with all the roughness gone, and the delicate honey flavor gets complex. Keep your bottles in a cool dark place.

Thank you @msgraveyarddirt for hosting!

#hagging out #mead #hail dionysus #Midsommar

[vipesterix]

Here is the Part 2 to the previous part

Melting Love Jello + Puddings ^ For the main Jello, that was quite literally strawberry Jello packets with some strawberries. ^ For the puddings, that was a recipe, which I will have to write out here because it's in a book lol. The book is called Bake Anime by Emily J. Bushman. If you do buy the book, you'll probably see that there's more ingredients and everything. This is due to the fact mine are an adaptation to the recipe. I can't have alcohol yet lol so I opted out of that as well as the caramel sauce because molten sugar scares me. 2 1/2 tablespoons unflavored powdered gelatin 1/4 cup water 1 3/4 cups whole milk 1 vanilla bean, split seeds and scraped out OR 2 teaspoons of vanilla extract 4 large egg yolks 1/3 cup sugar 1. To make the pudding: Pour the gelatin into a bowl and stir in the water. Set aside for 3 to 5 minutes to allow gelatin to bloom. 2. Combine the milk and vanilla in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat. When the milk is bubbling around the edges of the pan, turn off the heat. 3. Whisk together the egg yolks and sugar in a bowl until light yellow and "fluffy". While whisking continuously, ladle 1/4 cup of the hot milk into the egg mixture and whisk to combine. Repeat this until the egg yolks are tempered, then pour the egg yolk mixture into the pot with the remaining milk. Return the heat to medium-low and cook, whisking continuously, until the mixture is steaming. 4. Pour in the bloomed gelatin and whisk until it's melted into the milk mixture. Turn off the heat and strain the mixture through a fine-mesh sieve into a bowl. 5. Divide the custard evenly among the prepared pudding cups, then cover the cups with plastic wrap. Chill in the refrigerator overnight. 6. To serve, run a knife or offset spatula around the edge of the pudding and tip each pudding out onto a plate. Enkephalin ^ Once again, I sort of made this on the go, but this one is simple I feel. - Get 1 packet of Lemonade Koolaid flavoring, then 1 packet of Blue Raspberry Lemonade Koolaid flavoring. Combine in a pitcher with as much sugar to your liking, then add water. ^ I used about... 1/4 or more of sugar...? I really dislike super sugary drinks, so just keep that in mind. ^ Now, here's another tip too. It's going to look blueish teal, and that's okay. The flavoring packets funnily enough add quite a load of opacity to the drink, so at that point I just added green food coloring until I was satisfied. --==--==--==--==--==--==--==-- And that's it! Congratulations, manager. You now have 100% research knowledge on these sweet and savory abnormalities!

#lobotomy corporation #lobcorp #lobocorp #melting love #enkephalin #projectmoon

[breelandwalker]

Inspiration Salt

Intent: To increase creativity and inventiveness. Also assists with clearing creative blocks.

Ingredients:

3 pt Salt

1 pt Horehound

1 pt Jasmine

1⁄2 pt Allspice

1⁄2 pt Witch Hazel*

* - This herb should be avoided by persons who are pregnant or nursing. Exercise all proper precautions.

Materials:

Mortar & Pestle (or spice grinder)

Funnel

Mesh Strainer

Collection Dish

Container

Note: Powdered versions of most herbs are available online. I recommend Starwest Botanicals and Penn Herbs for quality products at reasonable prices. Also, if you can get your hands on a good electric spice grinder, you can make your own powder from dried herb products. If you don't have premade powdered herbs, grind each ingredient separately to produce fine powder. Sieve the material through the mesh strainer into the collection dish; this removes the larger unground pieces and gives you cleaner powdered herb. (Pro-Tip: Putting a funnel under the mesh strainer reduces lost material and makes collection much easier.)

Combine the component powders in the collection dish, mix well, and bottle immediately. Label with the name, date, and ingredients for future reference.

Use Inspiration Salt in any and all magics meant to stimulate innovative thinking or inspire new ideas. If you are a witch with a creative side or lots of term papers to finish, this salt just might be your new best friend.

Place a small bowl of Inspiration Salt in workspace to encourage new ideas. If you are inclined to candle magic, you can place a tealight candle in the center of the dish to amplify the salt's effects. (Open flame is not required to make this work; a battery-operated LED candle can provide the necessary amplification if needed.) If a candle is not available, a lodestone works well too.

Inspiration Salt makes a good additive for clay charms if you're in the mood to make salt dough clay. A small "study buddy" may be crafted to sit on your desk and lighten your work sessions.

-adapted from Pestlework: A Book of Magical Powders & Oils, (c) 2017 by Bree NicGarran

Want more magical powders? Check out the masterpost here and visit my shop for spell kits, books, magical powders, and more!

(If you’re enjoying my content, please feel free to drop a little something in the tip jar, tune in to my monthly show Hex Positive on your favorite podcast app, or check out my published works on Amazon or in the Willow Wings Witch Shop. 😊)

#witch community #witch tips #witchcraft #witchblr #spells #Pestlework

[foodshowxyz]

ummer is coming soon and we want to share this lovely Watermelon Mint Iced Tea Recipe

Ingredients:

4 cups of water

2-3 tea bags of your choice (green tea or black tea work well)

2 cups fresh watermelon cubes

Fresh mint leaves

Ice cubes

1-2 tablespoons honey or sweetener of choice (optional)

Watermelon slices and mint sprigs, for garnish

Instructions:

Bring water to a boil in a large pot. Once boiling, remove from heat and add the tea bags. Allow to steep for 3-5 minutes, depending on how strong you like your tea.

While the tea is steeping, puree the watermelon cubes in a blender until smooth. Strain through a fine mesh sieve to remove any solids, collecting the juice in a bowl.

Remove the tea bags from the pot and add honey or your choice of sweetener while the tea is still warm, stirring until dissolved.

Let the tea cool to room temperature, then refrigerate until chilled.

To serve, fill glasses with ice cubes and pour in the chilled tea, leaving some room at the top for the watermelon juice.

Add a splash of watermelon juice to each glass and stir gently to combine.

Garnish with fresh mint leaves, a sprig of mint, and a slice of watermelon on the rim of the glass.

Serve immediately and enjoy your cool, refreshing Watermelon Mint Iced Tea!

#ice tea #summer #fresh drink #refreshing drinks #WatermelonMintTea #watermelon #pink #purple #tea #summer beauty #refreshingdrinks #food blogs #delicious #food #food pics #homemade #foodshow #refreshingtreats #refreshingbeverages #refreshingcocktails #healthy #cravings #eat #bake #smoothies #refreshingdesserts #recipe #daily recipe #daily reminder #daily report