#1.5g

[lifeofdai]

Sunday Stoner

#king palm #pre rolls #1.5g #cannabis #weed #marshmallow leaf #raspberry leaf

[holylemon]

being recognized as a true soul feels like flashing my Costco card.

#oh please proceed #mess hall with a 1.5g hot dog and a mug #I mao high #bg3 #true soul #the absolute #baldurs gate 3

[worldsendgirlfriend]

mfw cant eat shrooms whole without gagging and didnt feel like making tea since its so damn hot out but also didnt feel like caking up my weed grinder like i did once before

#this is like barely 1.5g but i dont want a ton today

[bugz4evr]

Weed smells so fuckin good makes me go mmmmmmm yummy yummy

#i got a 1.5g preroll and i swear i would use this as a cologne

[landofgay]

what do when your whole back hurts

#i took advil and an otc muscle relaxer. can i take tylenol too. #and cbd when i get home #ugh can i be done work so i can go SMOKE. coworker told me about this insane 1.5g infused blunt that's $30 and i need it

[bee-hive]

High Protein, Low Cal Foods

(Per 100g)

Eggs: 12.6g protein, 147 cal

Black beans: 8.9g protein, 132 cal

Lima beans: 7.8g protein, 115 cal

Corn: 3.4g protein, 96 cal

Salmon: 22g protein, 206 cal

Broccoli: 2.4g protein, 35 cal

Cauliflower: 1.8g protein, 23 cal

Bok Choy: 1.5g protein, 13 cal

Chicken: 31g protein, 165 cal

Beef: 26g protein, 259 cal (pork is very similar)

Canned Tuna: 24g protein, 128 cal

Legumes: 9.7g protein, 139 cal

Peas: 5.4g protein, 84 cal

Chickpeas: 8.9g protein, 164 cal

Tofu: 10g protein, 83 cal

Greek yogurt: 10g protein, 59 cal

#ed disorder #4n4t1ps #ed meals #notprojustusingthetags #mealspo #pro4n4 #tw ed diet #ed not ed sheeran #4norex1a

[najia-cooks]

[ID: First image is of two dark brown glazed lamb chops. Second image is a close-up; one of the chops has been cup open to show a pink interior. End ID]

Seitan lamb chops

This vegan meat can be used as a substitute for lamb chops or rack of lamb. Like well-cooked lamb, it is fine-grained, moist, subtly sweet, and meltingly tender. Once simmered it is ready to be seared, breaded, fried, or sliced, and included in your favorite recipes.

The seitan is made using the washed flour method, which kneads dough in water to separate the gluten from the starch: this allows you to control how much starch you leave alongside the gluten in the dough, and thus how tender versus chewy your final cut of meat will be. This recipe makes a dough that leaves more starch in than most seitan recipes do, and then kneads the dough again to distribute that starch into an even, fine grain. A simmer in a spiced, aromatic broth leaves the final product tender, moist, and flavorful all the way through; the broth is then cooked down to a glaze.

The spices called for in this recipe are geared towards replacing lamb in Palestinian recipes, but they can easily be swapped out to complement the flavor profiles of other dishes.

Recipe under the cut!

Patreon | Tip jar

Makes 4 large lamb chops.

Ingredients:

For the dough:

720g bread flour (or any white wheat flour with at least 12% gluten)

About 2 1/4 cups water

For the dry flavoring mix (scaled to 455g dough yield):

2 tsp (7.5g) ground sumac

1 3/4 tsp (5.25g) onion powder

1 tsp (4g) kosher salt (1/2 tsp table salt)

1 tsp (5.5g) vegetarian granulated sugar

1 tsp (2.5g) black peppercorns, toasted and ground

3/4 tsp (2g) caraway seeds, toasted and ground

3/4 tsp (3g) garlic powder

3/4 tsp (2.5g) ground turmeric

3/4 tsp (2g) cumin seeds, toasted and ground

3/4 tsp (1.5g) aniseed, toasted and ground

1/2 tsp beet powder; or 5 drops red + 1 drop green food coloring

1/2 tsp (2.5g) MSG (optional)

To fry:

4 tsp vegan margarine or ghee (سمنة), divided

4 tsp olive oil, divided

For the simmering broth:

2 Tbsp soy sauce (I used Chinese aged soy sauce)

1 Tbsp red tahina

2 tsp miso paste (preferably red)

2 tsp pomegranate molasses

2 tsp vegetarian 'beef' stock concentrate (optional)

1 small yellow onion, quartered

2 cloves garlic, crushed

1 bay laurel leaf

1 stick cinnamon bark

5 allspice berries

5 green cardamom pods, crushed

2 cloves

1/2 tsp black peppercorns

1 tsp vegetarian granulated sugar

Several cups water

Instructions:

To wash the flour:

To make seitan using the washed flour method, a dough is first made out of flour and water; then, the dough is washed in water multiple times. The water carries off the starch, leaving the gluten behind.

1. Make the dough. Mix flour and water in a large mixing bowl until dough comes together. Knead for several minutes, and then cover the dough and allow it to rest for another 10-15 minutes to develop gluten. After resting, the dough should be very smooth, elastic, and stretchy.

2. Soak the dough. Fill the bowl with enough cool water to cover the dough, and let it soak for about an hour. This allows gluten to continue developing.

3. First wash. Leave the soaking water in the bowl, and begin to knead the dough with your hands under the water. Repeatedly pull, stretch, fold, and press the dough for several minutes to knead, occasionally using your fingertips to break through and shred or mangle the dough as you pull. Soon, the water should be a thick, opaque white.

4. Drain the dough. Set up a colander over a very large container, and pour the contents of your mixing bowl through. You can also just pour the starchy water down the sink if you don't have plans to use it (to make liangpi noodles, or dumpling wrappers, or any of the recipes out there for vegan bacon using wheat starch...).

At this point, you will see two distinct substances in the dough: the gluten, which is thin and stringy and feels rubbery when pinched, and the starch, which is thick and 'globby' and feels soft when pinched, offering no resistance. We want to wash the flour a few times until most of the starch has been removed, and there are only some small globules interspersed throughout the stringy gluten.

5. Second wash. Return the dough to your mixing bowl and fill it with fresh cool water. Knead and pull the dough for another few minutes, until the water once more turns opaque. There should be fewer large areas of starch in the dough, and more development of the gluten strands. Drain the dough again (just like in step 4).

6. Third and fourth wash. Repeat this process another time or two, until the starch globules are about 20% of what you see, and the gluten is around 80%. For the last wash, the water should be a bit less opaque with starch than it was for the first one, but it should be more than a bit cloudy. You should see your fingers when you cup some of the water in your hand, but not the bottom of the bowl.

After the third wash

After the fourth wash

7. Drain the dough. Drain the seitan again and allow it to continue draining, flipping over once, until it is noticeably less wet. Squeeze the dough to remove any extra water or starch on the surface.

You now have your washed flour! This will be the base for the rest of the recipe. I had 455g of dough at this point.

To finish the dough:

1. Add all dry ingredients to the dough and knead again to distribute evenly; or use a blender for about 30 seconds until everything is well-incorporated and the gluten strands are visible.

2. Pull the dough into a single long, thick strand, and then tie it into a couple knots. Do this a few times to build structure.

To cook:

The dough will first be seared to develop a crust, then simmered to infuse it with more flavor. After a rest in the simmering liquid, it is seared again to re-crisp, then tossed in the thickened liquid to form a glaze.

1. Divide dough into four pieces. In a large skillet, heat 2 tsp of margarine and 2 tsp of olive oil (or use all olive oil). Add dough pieces and push flat with a spatula. Fry, turning as needed and intermittently pressing flat with the spatula, until the surface is browned and crispy.

2. Mix liquid simmering ingredients together and whisk to combine. Pour over browned chops and add whole spices and aromatics. If necessary, add more water to cover.

3. Slowly bring simmering liquid up to a bare simmer. Don't let it come to a rolling boil, which could produce a spongey texture.

4. Cook at a very low simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat and allow to soak in the simmering liquid (including spices and aromatics) for at least an hour in the fridge, or overnight.

This is a good place to stop for the night if you want to make these ahead of time.

5. Remove lamb chops from liquid. In a large pot or deep skillet, bring simmering liquid (including spices and aromatics) to a boil, uncovered, until considerably reduced.

6. Strain to remove whole spices and aromatics. Return to pan and continue to reduce until thickened to a glaze-like consistency.

7. In a clean skillet, fry lamb chops again in remaining margarine and oil until browned and crispy. Add glaze and cook, flipping and agitating occasionally, for a couple minutes until coated.

Serve immediately over rice or frika (فريكة / freekeh), topped with fried pine nuts, alongside plain cultured soy yoghurt, pickles, olives, and a side salad, etc.

#vegan recipes #vegan lamb #vegetarian recipes #seitan #lamb

[tiredsn0w]

How strong is 6118’s legs because I read that he kicked a guard’s legs backwards. What other type of damage can he do?

Helpful infographic about the absolute strength of this man (don't worry about the last part... and don't check my sandbox page!)(joke)

Despite that he looks pretty lean, he can squat about twice his body weight, which is not much on Kepler (it's about 1.5g at sea level, so 1.5x BW would be a normal squat) but on Earth it packs some punch.

That's pure upper leg muscle power, though, and he does also have the avantage of springy legs (for a lack of a better term) due to their digitigrade formation. Like how a bunny can hop higher because of the shape of its legs.

For reference, he weights 40kg (~88 pounds) so that would be about 80kg, plus whatever leverage factor, let's round up and say 100kg. I think that's a lot. At least I find that impressive (wheelchair user haha)

I'm not going to go too into detail about the kinds of ways he could hurt someone, but there will be some description, so here's a cut!

Mostly, soft tissue and joints are going to be the most easy for him to target. He never was trained in hand-to-hand combat because it would be very unlikely for him to win. So, no big bones like the skull or femur. That's why in his Article, he went for the knees, it is a weak spot since no bones actually have to break (and bones are very strong) due to them not being solidly connected.

Also, bruising a bone hurts (for me) about as much as breaking it in the immediate moment, so even if he wasn't able to break anything, I think he could incapacitate someone pretty significantly if he tried the brute force attempt.

But, if there ever was a situation where he did have to do body-strength combat, I think he would be more "death by a thousand cuts" kind of guy, hurting someone in small ways, at least until he could get away. Ironically, he's not much of a killer.

#Go crazy checking my sandbox page if you want #I'm writing up a storm in there! I told my friend that I'm making 6118 more depressed and existential and he said “again?” #informative #ask response #scp writing #scp 6118 #doodles

[nightvale-thoughts]

took 1.5g of shrooms today (very little !!) and found myself sobbing on the floor listening to the pilot of wtnv. sometimes when you've been a fan of a piece of media for so long, it's easy to forget what made you resonate with it in the first place. I'm realizing now that i enjoy wtnv, not because of my brain's inability to let things go, but because i really do *LOVE* this podcast. the type of love that makes your heart thrum a little. capital L Love wtnv. i love welcome to nightvale so much that my soul ached when i heard the credits. i love listening to silly new episodes and i love hearing cecil give updates from a friendly desert community! I'm so grateful to be born in the 21st century with all of my family and friends who love me!!! and my little puter' with all of my favourite pieces of media on it !! ☀︎

#tw drugs #welcome to night vale #my brother trip-sat me and i made him listen to 3 episodes of wtnv and 1 ep of w359 #breaking news: young adult takes drugs and realizes that we are all attuning ourselves to a cosmic love frequency #i cried for 2 hours straight... just sobs of joy for everything I've ever loved and known. i hope that makes sense #its september and everything is going to be okay <3 #i am calling for personal reasons

[blubushie]

How do you work out dosage for shrooms? Is it by weight/set number of mushrooms or is it based off body weight?

My own body weight and the psilocin content of the shrooms. For my body weight (~65kg), a normal dose is 2g for dry shrooms or 20g of fresh (for P. cubensis, the most common species of shroom grown in captivity). Generally the rule is 1:10 from dry to fresh, but most people consume on dry. So 1g of dry shrooms is equivalent to 10g of fresh. Also: caps contain more psilocin than the stems.

But also it ranges from person to person.

The general GUIDELINES are (for P. cubensis--these rules will vary by species):

Micro dose: 0.05-0.25g dry/0.5-2.5g fresh. Mood enhancement, increased concentration, better mental stamina.

Mini dose: 0.25-0.75g dry/2.5-7.5g fresh. Mild euphoria, physical depressant ("stoned"), visual enhancement, memory anomalies, altered sound perception. THIS IS THE HIGHEST THAT BEGINNERS SHOULD START AT.

Museum dose: 0.5-1.5g dry/5.0-15.0g fresh. Vivid colours, visuals, distracted thoughts, enhanced creativity. This is generally considered to be the threshold where you're "high".

Moderate dose: 2.0-3.5g dry/20.0-35.0g fresh. Warped visuals, mild hallucinations, minor synaesthesia if you're lucky, distorted sense of time.

Mega dose: 3.5-5.0g dry/35.0-50.0g fresh. Heavy hallucinations, ego dissolution, mild disconnect from reality, loss of time, synaesthesia, out of body experiences.

Heroic dose: 5.0+g dry/50.0+g fresh. Complete sense alteration, ego death, complete disconnect from reality. THIS IS FOR EXPERIENCED VETERAN PSYCHONAUTS ONLY. YOU WILL DESTROY YOUR MIND IF YOU TRY THIS AND AREN'T READY FOR IT.

I'm currently on a mini/museum dose at 0.5g dry of P. cubensis. Over the years I've done this I've slowly worked out the levels where I start having a change in effects, so I know what my limits are. If you're inexperienced or ever in doubt, always dose low.

#blu whos #🍄 #🍄🍄🍄

[homochadensistm]

Saw the bodypic on your sideblog and hot DAMN! Any workout+nutrition tips for us peasants to get like that?? I'm a hardgainer myself so I would appreciate the advice!

lmao shouldve sent the ask there then :(

important disclaimer: I look Like That largely thanks to good lighting and the fact that I had a mad pump. I dont look like that 24/7, nobody does. If you remove me from that specific spot under the gym lights and wait 10mins for my pump to disappear Id look entirely Normal.

As for hardgaining, youre not gonna like the answer but - just eat more. We like to think we eat a lot already (because it feels like that, because most of us have tiny stomachs) but if u actually took 1 week to record everything u eat, including its nutritional values (mainly macros - carbs, protein, fats, etc), youd see youre probably lacking and/or eating exactly at maintenance (i.e., maintaining your current weight, nothing less and nothing more). The best way I found for myself to eat more is to split my meals, so instead of eating 3 big meals a day, I eat 5-6 smaller ones, and I make sure each meal contains a decent amount of protein (at least 10g). And yeah I wasnt kidding - record what u eat for just 1 week, itll help u see where/what ur lacking.

As for protein - I dont use powders. I find their texture disgusting and most of them give me stomach issues. Personally I view health and fitness as something I should enjoy so Im not gonna do things that actively make me feel like Im suffering or forcing myself, hence, no powders. You dont even need powder to eat a lot of protein, too. Lots of idiots will tell you you need to eat 1gr of protein per 1lb of bodyweight to get larger, but thats protein powder marketing bs (unless ur like, an olympic athlete). Normal people need around 1.2-1.5g of protein per kg of bodyweight to grow muscle mass, according to almost all studies on the subject (again, unless ur an olympic athlete), so for me, weighing around 55kg, thatd be between 66-85g of protein per day. As I mentioned before, I structure my meals so that each contains at least 10g of protein, so right off the bat I start at 50-60g on avg. My lunch (meal 3 usually) is around 40g on its own (blessed Pork steak & greenbeans), so I easily get to 85g of protein a day, and maybe a lil more. Meat shouldnt be your only source of protein, theres a variety of foods to choose from and if u enjoy cooking then ur gonna have a great time! The price of not using any icky powders is learning how to cook lol. If you still want to use powders thats fine, theres nothing wrong with them, but just so u know that eating more protein wont necessarily help u grow, cause ur body has a natural cap on how much it needs/wants to use of the general amount u give it, the rest itll shit out. So, if eating more is difficult to u, I suggest avoiding the powders and just restructuring ur meals to fit you.

As for working out - if youre a woman focus more on volume (higher reps, lower weight), if youre a dude then the opposite. If youre doing more reps at a lower weight make sure that the weight is still somewhat challenging to you though. The distinction between male and female here is important because our bodies respond differently to training so if ur purpose is building the big mooskles and ur a girl - lighter weights will get u there faster. If you want to maximize strength gain as well - dedicate 1 day a week to heavy weights (so less reps but increasingly challenging weight). Im not gonna delve into the types of exercises or workouts u should do cause idk u or what ur experience is but theres enough content online abt that.

The most important thing about the eating and working out is the consistency. ur muscles grow because they respond to stimuli, they adapt to the pressure ur putting on them. theyre not gonna adapt if this stimulation is momentary. Try to work out 3-4 times a week, even just for 30mins each. Get in those reps per muscle group, train each group about twice a week and ur good. Youll see longterm results once eating+working out becomes a habit.

Last thing I wanna touch on is cardio. Theres this weird belief that, if u wanna gain muscle mass, you shouldnt work on cardio. Idk which lazy cunt invented that but its not true! Cardio is important for ur heart, health and ur ability to lift heavier loads! You dont have to run for cardio, theres many activities you can pick from: swimming, boxing, jump rope, dancing etc. Hell, even walking is really good cardio (and is actually better for you than running, longterm) and you can easily do that if you got 1hr to spare twice a week. Developing your cardio will not only make you feel better and healthier, its also detrimental to your strength gaining journey, to avoiding plateaus.

goodluck!

#health #fitness

[haunted-headshop]

1.5g dose of mushrooms save me

#echoing into the void #let’s get introspective today #it’s sunny and nice and I have all day off #microdosing went well a week or two ago so I’m hopeful

[rotuuumblr]

A guestion about realistic interstellar travel

Sorry about my English it's not my first language.

I'm not sure how i should tag this but here we go.

I'm working on my own little hard scifi project and i need some help with figuring out the science.

So i have a ship that travels the distance of 10.26 lightyears at 80% the speed of light.

I think it would take about 12 years to complete this journey. (For a outside observer)

And off course the ship would also need to first accelerate and deaccelerate from that Velocity. That would take about 7 months each. (Constant acceleration of 1.5G during those months)

So in Total these 12 years plus the 1.4 years makes the journey 13.4 years long. But this is only to An outside observer.

I al aware of the effect of time dilation and i also want it to have a prominent role in my story. So my guestion is how much time Will the crew onboard the ship have subjectivly experienced?

Is some of the math i did right? Am i missing something? And does Antoine know how to explain the solution of this in laymans terms becaude i've tried looking it up and i still don't really understand it.

Thanks

#science #space #spaceship #physics #math #interstellar #astronomy #realism #writing #scifi #advice #question

[gym-sesh-with-momo]

Tips for the gym

Many of us go to the gym for a number of reasons, whether it's to stay healthy, build muscle or look good. I go to the gym to build muscle, lose body fat and build strength. If you're looking to build muscle in an optimal fashion, I have some steps for you to take that can help you achieve your goals. I've used these steps to help me along my gym journey and I along with others, can personally attest to their effectiveness. Now that I'm finished with my yapping, here are my top tips to train optimally.

Tip #1: Find your goals

Ask yourself this question: “What am I hoping to achieve at the gym?” Do you want to get shredded with a 6-pack? Do you want to develop your athletic abilities? Do you just want to lift as heavy as possible? Ask yourself what you want to do at the gym so you can better achieve those results and better apply it in your training.

Tip #2: Know the different kinds of fitness

Many people go to the gym exclusively for weight training, but that's not all the world of fitness has to offer, there are many different kinds of fitness that you may benefit from such as: cardio to help burn excess calories, plyometrics for explosive power, powerlifting, which is all about lifting as much as possible, crossfit if you want to train poorly, etc. I enjoy just simply weight training with some cardio as I look to build muscle and build an aesthetic body, but you might enjoy power lifting so try ‘em out and find whichever one you like best.

Tip #3: Train till failure and rest

Studies show that training till failure will result in muscles with higher strength gains and better hypertrophy than not training till failure. It's also recommended that you aim for lower reps as to fatigue your muscles less and speed up your recovery. Speaking of recovery, make sure you take rest days because your muscles grow during recovery. Depending on the split you're using, I'd recommend taking a rest day once or twice a week to make sure your muscles have the proper time to recover.

Tip #4: Watch what you eat

Your nutrition is arguably the most important factor in the fitness world, making sure you're eating properly will help you make gains faster than otherwise not. If you're trying to build muscle like me, you can follow the steps that I follow, which is to take your BW (body weight) and eat around 1g-1.5g of protein per lbs of BW. Change up your protein intake depending on the training you're doing. You'll also want to make sure you set up your meals with the right macronutrients, macronutrients being protein, fat, carbohydrates, sugars, vitamins, etc. Supplementation can be an effective way of getting your vitamins and minerals if, let's say or a picky eater or have food allergies. Finally, one of the most important things about nutrition and I would know this more than anyone. It's okay to take a cheat day, taking a cheat day makes it much, much easier to actually stick to your diet. I always have a cheat day once a week because it makes my meals much more enjoyable. Also, when I can eat junk foods on my cheat day it feels like a reward for making it through the week.

Tip #5: Be Patient

This is the most important rule of working out, it requires patience and discipline. I remember when young Momo started working out for the first time and he was so frustrated that he'd been going to the gym for two weeks and hadn't seen any results. Imagine if I stopped then and didn't continue to the place I am now, don't make the mistake of being impatient. The results will be worth it, trust me.

Thank you for reading my post and I hope you use some of these tips in your training.

#gym #encouragement #nutrition #self care #exercise

[thesweetestjourney]

Making Oatmeal Cookies From Scratch

Ingredients:

10 Tablespoons Butter, Softened (140g)

1/2 Cup Brown Sugar (96g)

1/4 Cup White Sugar (48g)

1 Egg

1 Teaspoon Vanilla Extract (5ml)

1 Tablespoon Milk or Milk Substitute (15ml)

3/4 Cup Flour (90g)

1/4 Teaspoon Salt (1.5g)

1/2 Teaspoon Baking Soda (2.4g)

2 Cups Rolled Oats (160g)

1/2 Cup Raisins (80g)

Directions:

In a large mixing bowl, whisk together the butter, and both sugars until creamy. Add the egg, vanilla, and milk and mix just until combined. Add flour, salt, and baking powder, mixing until well combined. Stir in the oats and raisins. Scoop 1 tablespoon of dough per cookie and place on a parchment lined baking sheet. Bake in a preheated oven at 375F for 12-13 minutes or until golden. Cool in pan 5 minutes, then remove to a wire rack and cool completely.

| Makes About 2 Dozen Cookies

#recipe #tsj recipes #dessert #recipe box #dessert recipe #desserts and pastries #cookies #oatmeal #oats #oatmeal cookies #Youtube

[najia-cooks]

[ID: Two triangles of baklava garnished with ground pistachio and whole cloves, with a silver Moroccan tea set in the background. End ID]

μπακλαβάς / Baklava

Baklava is a layered pastry consisting of a filling of chopped nuts piled between thin sheets of dough and sweetened with syrup. It is of contested and potentially ancient origin, with similar pastries attested in modern-day Turkey, Greece, and Assyria. Today, many regional variations of the pastry exist throughout North Africa and West and Central Asia.

This Greek-style recipe layers a spiced walnut filling between sheets of homemade filo dough, then soaks them in a sugar-honey syrup flavored with cinnamon, clove, and lemon. The resulting pastry is flaky, flavorful, and über-sweet.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the dough:

4 2/3 cup (560g) bread flour

1/2 cup + 1 Tbsp (133mL) olive oil

1 Tbsp + 2 tsp red wine vinegar

About 1 - 1 1/3 cup (240 - 320g) lukewarm water

3/4 cup (165g) butter or non-dairy margarine, melted, for brushing

For the filling:

400g walnuts (or hazelnuts, shelled pistachios, and/or blanched almonds)

1/4 cup (35g) breadcrumbs

1 1/2 tsp ground cinnamon (1/2 cassia cinnamon stick)

1 1/2 tsp ground cloves (18 / 1.5g whole cloves)

Greek baklava most commonly uses walnuts, though pistachios are also used. You may experiment with nuts of your choice.

The breadcrumbs help to soak up the syrup evenly and prevent sogginess.

For the syrup:

2 1/2 cups (500g) vegetarian granulated sugar

1 1/2 cups (355mL) water

1/4 cup (80g) agave nectar or honey

1 tsp orange blossom water (optional)

Peel of one lemon

1 cassia cinnamon stick

3 whole cloves

Instructions:

For the dough:

1. Combine flour and salt in a large mixing bowl. Add the vinegar and olive oil and mix to combine.

2. Gradually add a scant cup of water and continue to mix until the dough just comes together. Continue to knead, by hand or with a stand mixer and dough hook attachment, until the dough becomes smooth and elastic, about five minutes. If the dough does not come together, add additional water 1 tsp at a time. The dough should not be sticky.

3. Divide the dough into small balls of about 40g each (for a 13" x 9" pan). You may decide to make the dough balls slightly larger if you’re a beginner at working with thin dough.

4. Coat each dough ball with some olive oil and cover. Allow to rest for at least an hour, to allow gluten to form and facilitate rolling out later.

For the syrup:

1. Scrub a lemon thoroughly and remove the outer layer of peel with a knife or vegetable peeler. Heat sugar, water, lemon peel, cinnamon, and cloves in a large pot over medium heat until simmering. Stir to dissolve sugar and continue to simmer for about 5 minutes.

2. Remove from heat and stir in honey and orange blossom water. Allow to cool to room temperature, then refrigerate.

For the filling:

1. Blanch almonds by boiling them for about a minute, draining, and pinching gently to remove their skins. Shell pistachios. Chop nuts, or use a food processor, to achieve a coarse grind (you don't want a powder!).

2. Toast and grind whole spices, if using. Combine nuts with breadcrumbs and spices in a mixing bowl and set aside.

To assemble:

Baklava is made by interspersing thin sheets of dough with butter and nut filling to create flaky layers. Several sheets of dough will be needed at the top and bottom to prevent the weight of the nuts from causing the pastry to collapse. Some cooks add all of the nut filling between two groups of filo dough, while others intersperse the nuts throughout.

1. Melt margarine in a small saucepan or in the microwave. Using a pastry brush, coat the bottom and sides of a 9 x 13" baking dish in margarine.

2. On a lightly oiled surface, roll out one ball of dough into a rectangle a little larger than the bottom of your baking dish (it will relax as it transferred). Place the sheet in the bottom of the dish, gently stretching it into the corners. Don't worry too much about small holes—there will be many layers!

3. Gently drizzle and brush melted margarine over the sheet of dough.

4. Repeat this process 4 more times, for a total of 5 sheets interspersed with margarine. I placed each sheet on top of the previous one on the counter and waited to transfer them to the pan until I had rolled out all four. You may need to re-oil your working surface as you go.

5. Add just enough nut filling mixture to form a thin layer.

6. Roll out another two sheets of dough and brush them with margarine as before. Add another layer of nuts. Repeat until the nut mixture is gone, making sure to reserve at least five balls of dough for the top.

7. Roll out and place the remaining balls of dough and brush them with margarine as before.

8. Refrigerate for 10-15 minutes to make the baklava easier to cut. Using a sharp knife, cut the baklava into diamonds by cutting in lines diagonally in one direction, and then diagonally in another direction to form points at an acute angle; or, form triangles by cutting lengthwise and then widthwise to form squares, and then diagonally to cut those squares in half. Stick a whole clove in the center of each piece of baklava, if you like.

9. Bake at 300 °F (150 °C) for an hour to an hour and a half, until the top of the pastry is golden brown.

10. Remove from the oven and allow to cool for about 10 minutes. Pour the cooled syrup evenly over the surface of the baklava. Don't add the syrup warm, or it may make the baklava soggy!

11. Allow the syrup to absorb for several hours, or overnight.

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