#green cardamom pods

[what-marsha-eats]

Banana brioche pudding

By Nigel Slater

From The Guardian

A light, slightly sweeter version of the classic bread-and-butter pudding. I often use soft brioche buns for this, curiously easier to get hold of than a loaf sometimes. If no form of brioche is available, use a soft white loaf such as milk bread instead. 

Serves 4

For the custard: full-cream milk 250ml double cream 250ml green cardamoms 6 eggs 3, large plus 1 yolk caster sugar 125g

bananas 3, medium brandy 1 tbsp (optional) brioche 6 x 1cm-thick slices or 4 brioche buns, 300g total weight orange zest caster sugar a little to finish

Set the oven at 180C/gas mark 4. Pour the milk and cream into a saucepan – I use a nonstick milk pan. Crack open the cardamom pods, remove the seeds and grind to a fine powder using a pestle and mortar. (By all means use ready ground cardamom, but that means you will lose something of the spice’s magic.) Put the ground cardamom into the milk and cream and bring to the boil. As soon as the milk starts to rise up the pan, remove immediately from the heat and set aside to infuse.

Beat together the eggs, extra yolk and sugar until pale and thick. Pour the milk and cream through a sieve and stir until thoroughly mixed.

Slice the bananas into ½cm pieces. Tear the brioche into bits roughly 4 cm square. There is no need to be too accurate here. Pour a little of the custard into a 22cm diameter baking dish. Layer the pieces of brioche and the bananas in the dish, sprinkling over a little of the brandy as you go, then pour over the rest of the cardamom custard. Grate a little orange zest over the surface. Scatter with a little caster sugar and bake for 40 minutes until lightly puffed and golden.

Follow Nigel on Instagram @NigelSlater

#bread pudding #nigel slater #celebrity chef #celebrity chef recipe #brioche #heavy whipping cream #egg yolk #green cardamom pods #brandy #orange zest

[healthyfoodforyou]

Why Cardamom is known as a Wonder Spice?

Growing cardamom is labour-intensive because of the plant's high water and shade requirements. Idukki has ideal conditions for growing cardamom thanks to its deep loamy soil and copious amounts of nighttime rain. It's no surprise that, for centuries, this area has been renowned for producing the world's finest green Cardamom pods. Nowadays, every gourmet can access this imperial spice thanks to Elephantrunk.

Cardamom has a strong, slightly sweet taste.

Cardamom has been utilised for millennia in Ayurvedic and conventional medicine due to widespread belief in the power of its seeds, oils, and extracts.

Learn about the scientifically proven health advantages of cardamom below.

Because of its antioxidant and diuretic characteristics, it helps reduce high blood pressure.

Cardamom aids in weight loss by increasing energy metabolism and fat burning.

Cardamon tea, the secret to a long life, may help remove waste and maintain the proper functioning of critical organs. In Chinese tradition, drinking cardamom tea regularly is said to be the best way to ensure a long and healthy life.

Cardamom is effective in treating coughs and colds due to its antibacterial and antiviral qualities and ability to give the body a warm feeling.

Cineole, the principal component of cardamom oil, is not only an effective antiseptic and antibacterial agent but also a significant role in developing healthy dental hygiene practices.

Cardamom is a fragrant seed green Cardamom pods used in a wide variety of foods traditionally prepared in India. You can tell the difference it makes in terms of flavour and aroma, and the meal takes on an almost intriguing quality due to the sweet scent and flavour it contributes.

Must Read: Green Cardamom Pods vs. Black Cardamom Pods

#green cardamom pods

[supercantaloupe]

im making cocoa cause i need an emotional support warm beverage rn

#sasha answers #trying the pumpkin spice flavor. it's new. we'll see if it's any good #generally i prefer my cocoa unflavored. although if ive got any handy it's really nice with a couple of green cardamom pods thrown in

[kishuplanet]

Health Benefits of Cardamom

Lower Blood Pressure

Heal Ulcers

Prevent Cavities

Treat Infections

Lower Blood Sugar Level

Improves Digestive Health

Promotes Heart Health

Fights Asthma

Prevents Blood Clots

Improves Blood Circulation

#cardamom #green #pods

[najia-cooks]

[ID: A greenish-brown soup with an herb garnish in a bowl surrounded by a halved lemon, green cardamom pods, and bay leaves, followed by a close-up of the same soup. End ID]

شوربة الفريكة / Shorabat al-frika (Green wheat soup)

Frika (فَرِيكَة or فَرِيك; also transliterated "freekeh," "frikeh," or "farik"‎) is durum wheat harvested in the early spring, while the grain is green, unripe, and tender. Durum wheat, or semolina, is a different species of wheat than that which is ground to produce all-purpose flour (common wheat, or bread wheat); it is used to make couscous (كُسْكُس), bulghur (بلغور), and many types of pasta, and is widely consumed in North Africa, the Levant, and the Arabian peninsula. After harvest, unripe durum is sun-dried and then set ablaze in piles to burn off the straw and leave just the heads of wheat, resulting in a nutty, smoky flavor; the heads are then vigorously rubbed, traditionally by hand, to remove the bran. Frika is named after this last process; the word comes from the verb "فَرَكَ" "faraka," "to rub."

A staple in Palestine, shorabat al-frika (with diacritics, Levantine pronunciation: شُورَبَة الفْرِيكَة) is often eaten as an appetizer with the fast-breaking meal during Ramadan. It may contain nothing more than an onion, olive oil, frika, and water, but sometimes contains meat (usually chicken, but also beef or lamb), green chili peppers, and spices including cardamom, black pepper, bay leaves, turmeric, cumin, and seb'a baharat; some people today like to add chickpeas. Shorabat al-frika is often prepared with the chicken broth obtained by boiling chicken to make musakhkhan (مُسَخَّن), and served alongside it. It is a warming, filling, and earthy soup, with a complexity of flavor imparted by the frika itself: a fresh tartness due to the unripe grain, and a roasted aroma due to its harvesting process.

Shorabat al-frika is in keeping with a Palestinian food ethos of using simple, local ingredients to their fullest potential. Frika itself is sometimes thought to symbolize adaptability and resilience, as it was often eaten in times of scarcity when other crops were not yet ready to be harvested. Legend holds that it was discovered in a time of similar necessity: when villagers in the eastern Mediterannean tried to salvage a field of wheat that had been burned by ambushing soldiers, they found that the grain was still edible beneath the blackened chaff, having been saved from the fire by its moisture.

Frika, due to its centuries as a staple in Palestine, has also come to symbolize acceptance, Palestinian history, and connection to the land and community. In the Palestinian diaspora and amongst internally displaced people in Palestine, food is conceived of as a form of connection to homeland across distance; continuing to make Palestinian food, and remembering or using baladi ("native," "from my country") varieties of grains, produce, and herbs, is a link to the land and an expression of the hope to return.

By the same token, though, frika has come to represent Palestinian displacement and "cultural obliteration," per Rana Abdulla. One of the ways in which Israel rhetorically justifies its existence is by claiming sole ownership of an old, organically arising culture rooted in the land: the easiest way to do this is, of course, to rebrand what was already there. Food connects and combines language (in terminology and pronunciation), culture, history, climate, and land into one web of discourses, and is therefore a prime site for colonial myth-making and ideological nation-building. Thus a construction such as "Israeli freekeh" is, in fact, an intensely political one.

Nevertheless, frika continues its life as a symbol of connection, community, and resistance during adversity in Palestine. Nasser Abufarha, of the Palestine Fair Trade Association, noted in 2015 that more and more Palestinians across the West Bank were harvesting some of their wheat early to make frika, rather than relying on cheaper, imported rice. As of October 23 2023, and in defiance of an Israeli air raid which destroyed their kitchen in 2014, Jamil Abu Assi and his cousins were using frika, alongside lentils and rice, as staples in distributing food to thousands of refugees per day in Bani Suhaila, near Khan Younis. Others in the community donated ingredients or volunteered to distribute meals.

Support Palestinian resistance by contributing to Palestine Action's bail fund or to Palestine Legal's defence fund, or by attending court or making a sign to support the Elbit Eight.

Ingredients:

1 cup (170g) frika baladia (فريكة بلدية), Levantine frika

4 cups water, or vegetarian chicken stock from concentrate

1 large yellow onion, chopped

1/4 cup extra virgin olive oil

1 green chili pepper (فلفل أخضر حار), sliced (optional)

1/2 tsp ground black pepper (فلفل اسود)

5 cardamom pods (حب هال)

2 Mediterannean bay leaves (ورق غار)

250g chicken (or beef) substitute, torn or cubed (optional)

Salt, to taste

Parsley, to garnish

Halved lemon, to serve (optional)

I have kept the spices relatively simple, as most cooks do, to highlight the earthy end of the taste spectrum and to allow the flavor of the frika itself to come forward. Most people add at least cardamom and black pepper; many add bay leaves to this duo; turmeric is the next most common addition I have come across. I have seen a few people add cumin, coriander, or allspice.

Frika can be found in the grains section of your local halal grocery store (labelled "فريكة", “فريك" "freekeh" or "frikeh"). Look for something that specifies “roasted.”

You may also be able to find frika at a speciality or health foods grocery store, but it might not have been fire-roasted as it is in the Levant. If your frika doesn't smell toasty, try roasting it in a dry pan on medium-heat for a few minutes until fragrant.

Frika may be found whole, cracked, or fine (نَاعِمَة‎ / na'ima). You may use any kind for this soup; most people use cracked or fine frika, because of its shorter cooking time. You can pulse whole frika a few times in a food processor or spice mill, until coarsely ground, if you prefer a fine texture but can't find fine frika.

Instructions:

1. Heat olive oil in a large pot on medium. Add onion, a pinch of salt, cardamom pods, and bay leaves and fry, stirring occasionally, until the onion is golden brown.

2. Add the chili pepper and cook briefly until softened.

3. Add frika and black pepper and roast, stirring occasionally, for a few minutes until fragrant.

4. Add the water or stock and stir to combine. Bring to a fast simmer and cook, covered, about 50 minutes for whole frika and 20 minutes for ground, until fully cooked. Add additional water as necessary. The frika will still be chewy at the end of the cooking time.

5. Fry meat substitute of your choice in olive oil with salt, black pepper, and a optionally a pinch of Palestinian seven-spice, until browned. Add to soup and stir to combine. Taste the soup and add salt and more black pepper, if necessary.

6. Garnish with whole or chopped parsley and serve warm.

The meat is usually added to this soup just after the onions, and simmered along with the frika. You can do it this way if you like, but I have never found simmering to do the texture of meat substitutes any favors.

#Palestinian #Levantine #chicken #frika #freekeh #farik #cooking

[whoopseydaisy]

The Overflowing Heart

I will tell you how I made this witch’s token, but you will have to find a way of your own. It is as Grandmother Wren told us,

“Remember always that some portion of magic is yours to wield, and that the world contains many, many truths.”

the recipe:

3/4 oz Kazuki gin

1 1/2 oz. Sake + tea mixture

1 oz. fresh squeezed grapefruit

3/4 oz. Strega

shake over ice, and serve in your finest or favourite tea cup

garnish with dried rose petals

notes:

Sherringham Kazuki gin— a collaboration of one of my favourite distilleries and my favourite local tea shop, Westholme Tea Farm. Made from Japanese cherry blossoms, and locally grown tea leaves with notes of yuzu, grapefruit, and juniper. I first visited Sherringham in a trio of my own, on a day long adventure, visiting a beach someway up the island. Westholme is run by an old coworker of my Aunt’s, and his partner who makes gorgeous pottery. I could not put words to my excitement when I first heard whispers of their collaboration.

Sake + Tea Mixture— I can never fully recreate this just the same. There is magic in that, I think. I have little left. I made it by taking a sprinkling of the following teas from Westholme, and cold steeping them in a mason jar with a large ice cube, topped with sake and a splash of moon bathed witch water.

featuring:

Blossom: (jasmine green, floral), for the cottage’s calendar

Bi Luo Chun: (green, delicate and earthy), for i thought it was grown here, over seven long years (I rolled a nat 1 on my perception check)

Pur-eh: (fermented, earthy), for its mushroominess and it’s connection therin

Dog: (black assam, vanilla and cardamon, from the Chinese Zodic series), the cardamom pod and a few leaves, for our beloved Fox

Witch Water: the witch water used in this potion was bathed in the Friday, October 13th New Moon (a day so witchy I thought for sure the class would be released that day!) in an empty kazuki gin vessel

~

Grapefruit— because it was pink and in season and a citrus I love dearly

Strega— the witch liqueur! According to legend, Giuseppe Alberti was given the recipe for this elixir after saving a witch falling out of the sacred walnut tree, under which witches would convene to dance and perform their rituals.

for the cocktail chapter of the @worldsbeyondpod unofficial cookbook

#worlds beyond number #wbn unofficial cookbook #wbn #the wizard the witch and the wild one #ame the witch #grandmother wren #cw alcohol #styling inspired by artwork featured in the witch class playtest im pretty sure by Tucker Donovan #if this turns into a hit post play go play Wickedness and stream Ghost Quartet #how the fuck do i condense this recipe into a tweet who the fuck knows #feat. all of my magic witch’s tokens and my principles of green witchcraft book in the background #sometimes a witch character and a cocktail inspired by her is something that can be so personal #check out the Neat the Boozecast episode on Strega for all the cool witchy details and history!!!!

[akwolfgrl]

I'm a great fuck but better lover part 1

This is the sequel to lust filled thoughts. Looking for a beta

Sanji yawned as he excited the bathroom, his hair still damp from his shower. He would love a nap, but he had far too much to get done today. He slipped into the galley, and Mr. Noddles starched from where he was curled up on the same stoll from yesterday and hopped down, meowing up at him.

“Are you hungry boy? Ready for breakfast?” Sanji opened the fridge and took out butter, the marmalade since he hasn't had the time to make more jam, whole sardines, chicken, a bit of liver and kidney for Mr. Noodles breakfast. He would need to dehydrate the organ meats to use for Mr. Noodles food, that way he had it readily available. If they could get fresh game that would be prefect.

Sanji placed the dish on the floor and Mr. Noddles attack the food in a very Luffy esce style. He turned his attention to the stove to start his breakfast while he planed the crews meals for the day.

He took a seat with his tea, toast and notebook. He keep a running list of everything about the ship, he could make shakuka for brekasfast with extra meat for luffy, tuna poke bowls for lunch with tuna steaks for luffy, maybe some ricotta and lemon pasta for dinner again extra for the bottomless pit of a Captain, semla for dessert. He had some fresh cardamom pods he wanted to use and it wasn't too sweet.

Sanji wanted to keep busy today so he wouldn't have time to think about last night. He felt embarrassed that he had gotten so upset at Zoro last night. It was a mix of things, he had been mocked during sex before and hated it, unfortunately with Zoros green hair it had also brought back memories of Yonji. Every if his shity family wasn't shitty he wouldn't want to think of them during sex.

While in the middle of mixing the paste with the cabbage, a pair of arms warped around his waist and a head rested between his shulder blades. Zoro muzzled againt the back of his shirt like a giant cat.

“Wow your up early, thught you'd still be sleeping,”

“Couldn't sleep any more after you left,” the green haired swordsman mumbled. “Why do you have to wake so early anyway?”

“I'm used to it, I like to have a bit of time to myself to drink tea, eat and plan out the meals for the day, some of us actually ha e jobs Marimo,” Sanji couldn't help but tease.

“Hey! I have a job, I'm the frist mate I protect the crew,” Zoro lifted his head and placed it on sanjis shulder. “It's to fucking early start shit Ero-cook,”

“Here,” Sanji held up a gloved hand, a pice of kimchi in his fingers. “Try this see if you like it before the fremastion,” Zoro allowed Sanji to feed him a bit of the red coated cabbage leaf.

“Mmm little spicy but good, more?”

“It's not that spicy, here have a piece of the core,” Sanji gave him another piece.

“Hmm maybe you just burned all your taste buds off, more,” Zoro demanded, his mouth open and waiting.

“Here the middle part, it's got the core and a leaf, next I'll let you try a piece of radish but that's it,” Sanji popped the piece into the swordsman's mouth.

“Stingy,” Zoro spoke before chewing after he ate the radish he spoke again. “I like that one it's crunchy,”

#one piece #fanfic #sanji #vinsmoke sanji #black leg sanji #roronoa zoro #zoro #zoro x sanji #lust filled thoughts #I'm a great fuck but better lover #zosan

[softwaring]

Would you post your chicken tikka recipe?

chicken tikka marsala

first marinade:

- chicken thigh

- lime juice

- cayenne

- chili powder

- salt

second marinade:

- greek yogurt

- ginger paste

- garlic

- turmeric, cumin, garam masala, madras curry powder, cayenne, ground coriander

for the curry:

- coconut oil

- 1” cinnamon stick

- 2 green cardamom pods

- 2 whole cloves

- serranos, sliced

- onion, chopped

- cumin, garam masala, madras curry powder, garlic p, cayenne, coriander, smoked paprika, turmeric and white pepper

- tomato paste

- fire roasted crushed tomatoes

- soy sauce and fish sauce

- rock sugar

- coconut creme

- cilantro

top w more cilantro when done serve w white rice and naan (trader joe’s makes amazing frozen garlic naan i always keep em on hand lol)

marinade the chicken the first time for 30 marinade. mix the ingredients for the second marinade then pour in the chicken WITH the first marinade. mix well and marinade at least an hour but it’s best after 24-48 hours.

start ur rice ina rice cooker

preheat ur grill to high heat, then grill the chicken until well charred. then remove and let rest.

melt coconut oil in a pan then add onion and chilis, cook until they soften. stir in garlic and ginger and cook til fragrant. stir in spices and cook, stirring for 2-3 minutes. clear a spot in the middle of the pan then add tomato paste and caramelize. stir in tomato purée, soy sauce and fish sauce then simmer 10-15 minutes until thickened and color deepens.

once deep red, stir in coconut creme and rock sugar, cook 10 more minutes then stir in chicken and chopped cilantro. cook 5 more minutes or until well combined and chicken is cooked through. serve over basmati rice w cilantro!

#recipe - #food - #this my spin on it so not authentic but ye! #if u make this pls tell me i think i’ve perfected this to my taste lol #recipes #cooking

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

#the elder scrolls #tes #food #cooking #Recipe #Recipes #Indian #Indian food #Palak paneer #Saag paneer #Cheese #vegetarian recipe #vegetarian recipes #vegan cooking #Vegan #Vegan food #Hackle-lo and Scuttle Curry #Curry #World building #worldbuilding

[ladamedusoif]

Mulled Wine (Jack Daniels/Agent Whiskey x F!Reader)

A Merry Fic-Mas - December 12

Part of A Merry Fic-Mas: A Holiday Fic Calendar - click for masterlist, and follow @ladameecrit for my writing updates.

Pairing: Jack “Whiskey” Daniels x F!Reader

Rating: Mature/18+ MDNI

Warnings: Alcohol consumption; established relationship; light smut (heavy making out and fingering; implied smut; no use of Y/N; no physical descriptions of reader; language

Word Count: 1050

Summary: He might be a whiskey man by name, but he’s willing to try anything if you offer it.

I imagined this as part of the “Sleigh Ride” universe, though of course both fics can be read separately.

For @agentjackdaniels, as ever.

Jack takes off his boots on the porch, shaking off the snow, and quietly lets himself into the ranch house. He can hear you humming and clattering pans and bottles in the kitchen, presumably rustling up another of the little treats you love to make when you’re down here, just the two of you.

He tiptoes in his warm, thermal boot socks across the floorboards and peeks around the kitchen door. You’re absorbed in whatever it is you’re making, bobbing your head to music and wiggling your hips. The ties of your apron only serve to accentuate the curve of your waist, your hips, that generous ass that drives him insane, and Jack has to take a moment before he loses the run of himself.

You don’t hear a thing as he approaches, a wicked grin spreading across his handsome face. He gets up nice and close - and then he strikes, wrapping his arms around you and smooshing the frozen, pink skin of his cheek against your warm face.

“JACK! Fucking hell, babe!”

He chuckles as you squeal at the cold and playfully slap his arms away, spinning you round and holding you all the closer.

“Sure is a pity when a woman doesn’t want to help warm up her man.” He does that half-smile you love so much. It’s all you can do not to haul him to bed and really warm him up.

“You’re damned lucky you’re cute, Mr Daniels.” You reach for a cheap but cheerful bottle of red wine and uncork it before pouring it into a large pan.

“And your problem is you’re just too cute, Mrs Daniels,” Jack replies, taking off his navy-blue padded coat and scarf to reveal the green plaid flannel and simple grey sweater beneath.

He wanders over to watch what you’re doing. “Hold up, darlin’. Did you just pour a whole bottle into that pan?”

You nod and giggle at his confused expression. “Sure did.”

He spots the spices and oranges lined up and ready to join the steaming purple-red liquid in due course.

“Aw, no. This isn’t that hot wine thing, surely.”

“Hot wine? It’s mulled wine, Jack. Or Glühwein, in German. It’s delicious!”

Your husband looks sceptical. He’s a man who doesn’t much believe in adding extra flavours to alcoholic beverages. If it doesn’t stand up on its own, it’s probably not worth drinking.

But he’s curious, watching you add cinnamon sticks and star anise and cardamom pods and cloves and orange slices to the wine as it starts to bubble away on the stove. And damned if it doesn’t smell divine.

You catch his nose twitching as the aroma develops. “What’s it smell like, baby?”

Jack closes his eyes and thinks. “Christmas.”

***

He’s left you to finish fixing the wine and has set a roaring fire in the stone hearth, lighting a couple of candles here and there, just the way you like it.

“Okay, love. I’ve got the mulled wine and some cookies, too.”

He takes a glass mug of the steaming beverage, wrapping an arm around you as you settle beside him on the sofa. You offer him a cookie - small, domed, coated in a thin white icing.

“Never seen these before, darlin’.” He picks up a cookie and looks at it, sniffing it cautiously.

“Lebkuchen.”

“Leb-what now?”

“Lebkuchen. Like a soft gingerbread cookie. They used to sell these with the glühwein at the German Christmas market back in the city, when I was a kid.”

Jack takes a bite and savours the honey-sweet spices as they send his tastebuds tingling. “Goddamn. That’s delicious, sugar.”

“Try the wine.”

He still looks sceptical, but the look in your big eyes would convince anyone. So he raises the mug to his perfect mouth and takes a sip.

“Well.” He turns to you. “Well, I’ll be. That’s perfect. Feel like it’s warmin’ me up all the way down to my toes.”

You beam and drink from your own mug, wriggling your toes contentedly. The light from the candles and the fire highlights the beautiful contours and hollows of Jack’s face, picking out golden accents in his coffee-brown eyes.

“You’re the most beautiful man I’ve ever seen, you know that?”

He pulls a bashful expression and flutters his eyelashes. “Gee, shucks.”

“I mean it! And you married me. Me!”

Jack’s eyebrows furrow, confused. “Because you’re the most beautiful and best woman I’ve ever met, darlin’.”

He takes another bite of the cookie. “And you make delicious lobcookins.”

You chuckle awkwardly and bury your face in his chest. “Uh…I may have bought some when I was in the city, before we came down here. So… not homemade.”

Jack feigns horror. “Not homemade?! Well, that’s just not good enough, sugar.”

He takes your mug and puts both of them down on the little side table, before leaning over and caging you with his arms.

“Now what am I supposed to do with you, huh?”

You giggle. “What would you like to do with me, baby?”

Jack’s eyes fall to your body, one hand sliding up and under the fabric of your plaid shirt and long-sleeved undervest. “Oh, I can think of a few things.”

“Tell me.”

He leans in and starts to nibble at your neck as his big hand finds the soft flesh of your breasts, caressing and groping as he hums happily against your throat. “I would like to play with your tits while I kiss your neck and slip a couple of fingers into your panties, darlin’.”

Right on cue, he brings his hand down to unbutton your jeans, and your hips buck upwards against him.

“I’d like to get you off a couple of times with my fingers, feel you all warmed up and ready for me.”

He slips his fingers into your jeans, pulling aside the soft cotton of your panties and finding your pussy as you whine with pleasure.

“Then what? Then what, Jack?”

He slips his fingers away and sits back up, gazing down at you, already halfway to wrecked and still (mostly) clothed.

“Why don’t I get some blankets on that nice hearth rug and I’ll show you, sugar?”

#a merry fic-mas #holiday fic calendar #agent whiskey #agent jack whiskey daniels #agent jack whiskey daniels x f!reader #jack daniels x f!reader #agent whiskey x f!reader #agent whiskey fanfiction #pedro pascal characters #pedro pascal character fanfiction #pedro pascal

[hallow-witxh]

The Ultimate Beginner Money Jar

Tough times lead to magical measures. Here's the recipe to my ultimate money jar that's beginner-friendly.

What you will need

A medium jar with a lid

A green candle

A pen

A bay leaf

A star anise pod

A dollar bill/paper cash

Twine

1 tbs basil

1 tbs cardamom

1 tbs cinnamon

1 tbs ground cloves

1 tbs nutmeg

1 tbs rice

1 tbs sea salt

(Optional: Citrine, Tiger's Eyes, or Clear Quartz piece)

What you will do

Cleanse your jar and money with your preferred method, then write "financial gain" onto your bay leaf.

Add in your salt, basil, cardamom, cinnamon, cloves, nutmeg, and rice in that order.

Place your bill flat against the counter and place the bay leaf on top. Roll the bill tightly and tie shut with twine, adding multiple knots. The more knots, the stronger the effect.

Add it into your jar and cap the entire affair, sealing it with green wax.

(If you have a crystal, press it on top of the wax while it's still hot and let it seal on.)

How to make the most out of it

Magic won't fix all of your problems. If you work, keep working: this just might help you get a bonus, raise, or large tip from a nice customer.

If you don't work or if you're on disability/waiting for disability, seek out ways to try and make a little cash under the table. This just may help you find something for an extra bit of gasoline or pet food. Keep in mind that spell jars are only as powerful as the intentions set behind them!

Blessed be y'all, and good luck out there <3

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

[what-marsha-eats]

Contains two ways to make Thai iced tea: by using a pre-blended mix or by using black tea with various whole spices.

#thai iced tea #green cardamom pods #star anise #black tea #sweetened condensed milk #half and half #whole milk #coconut milk

[elminx]

Kitchen Witchcraft: Orange Bitters for happiness, health, and prosperity

Here we are in dreary January (again). The days are short and there is nothing left but monochrome colors. All life seems to have been skimmed off of the world - or at least all of the serotonin. I'm SAD - it's the SAD time of the year.

It also happens to be citrus season. Of all of the cures for the sads, citrus (and a ready application of the vitamin C it brings) remains the best cure* for a (mild) case of the sads. With this in mind, my partner and I decided that our seasonal batch of house bitters this year would be orange flavored.

Of all of the citrus that I have tried, orange is the one that I like the least out of season but one of the ones that I love the most come January when nothing else is edible. Orange has some of the cleansing properties of the other citruses while also adding the sweetening properties of happiness and abundance. This is the energy that I wanted to harness to help bring us into the new year with a positive attitude and a bright outlook on life.

This recipe was loosely adapted from the book Bitters: A Spirited History of a Classic Cure-All with Cocktail Recipes & Formulas by Brad Thomas Parson which is a nice primer on the basics of bitters making. I changed the bittering agent (I do not care for Gentian root) and the base spirit from white liquor to brown since I will be adding my orange bitters primarily to cocktails made with brown liquor.

Orange Bitters

Zest three oranges 1/4 cup chopped dried orange peel 4 Cloves (abundance) 8 Green Cardamom pods, cracked (happiness) 1/4 tsp Coriander Seeds (healing) 4 tbs Wild Cherry Bark 1/4 tsp Allspice Berries (abundance) Wild Turkey 101 1 cup water 2 tbs Rich Syrup 2 jars with secure lids Making bitters is super easy - it is simply a long-form alcohol infusion. For the first two weeks, you infuse all of the herbal ingredients in the liquor and then you strain them out and use them to make a strong tea which you steep for another week. Then, you combine the liquor, strained tea, and rich syrup. From there, you bottle and your bitters are ready to use.

This recipe calls for regular shaking of the infusion - this is where I add the majority of my magic to the recipe. As I revisit my concoction to shake it daily, I focus on adding the energy of happiness, health, and abundance for the new year in. I also did a ritual where I burned an orange candle that had been dressed with a powder made from the base ingredients over the jar to further empower the spell.

Cocktail bitters can be applied in various ways. They can, of course, be used in the creation of a cocktail but they can also be added to water or another beverage, or simply taken on the tongue. The bitter agents in this concoction will soothe minor stomach upsets while they liven your mood.

A few notes about the ingredients in this recipe: As always with recipes, the quality of the ingredients will affect the potency and flavor of your final product. It is important to use organic orange peel if you can for this recipe since pesticides tend to accumulate in the peels of the fruit. I used Wild Turkey 101 for the infusion but any overproof liquor will do. You could substitute another bittering agent for Wild Cherry bark, the original recipe called for Gentian root.

*non-medical

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#witchblr #words #mine #kitchen witch #kitchen witchcraft #infusions #cocktail bitters #bitters #orange bitters #plant allies #orange #citrus magic #winter witchcraft

[apolloendymion]

listen to me. i am talking directly in your ear now.

save your kitchen scraps. I'm talking carrot tops, peels, and greens. the tops & skins of onion and garlic. celery leaves. squash rinds. citrus peels. apple cores. tomatoes and lettuce that are just a little too wilted/mushy to be palatable. eggshells. cheese rinds. chicken skin. potato skins if you washed the dirt off. the water/oil from canned foods. BONES!! skins, peels, stems, leaves, anything that isn't poisonous but you wouldn't normally eat. we're going to make some fucking Broth.

(note: cruciferous veggies like brussels sprouts are ok in small quantities, but keep in mind that they're bitter and may bitter-ize your broth in larger amounts.)

put those scraps in a bag in the freezer. I'd recommend storing the liquids in a separate bag from the solids. add scraps whenever you've got em, until you've accrued about half a gallon ziplock of solids. now, you're Ready.

put a little oil at the bottom of a soup pot. just enough to sauté your solids. add some minced garlic and herbs/spices, if you have them (dried is fine, but i don't recommend powdered spices unless they're all you've got.) i like warming spices like star anise and cardamom pods; they make it taste like pho, sooo cozy. and of course, bay leaves!! if you have them, put at least 3 in there. minimum. trust me.

(if you don't have/want animal parts, add a little more oil than necessary for sauteing. you're gonna want the extra, believe me. I'd also sauté for longer, and pick an oil with a little flavor if you can, like olive. canola/vegetable is perfectly fine though.)

add the solids and sauté. i usually just thaw them in the oil, but if you're better at planning than me, you can put them in the fridge the night before. ideally you should sauté until the veggies start to brown. I'm not always that patient. it's fine. just make sure everything fully thaws and separates from one another. get a thin coat of oil over everything.

next, add the liquid ingredients and fill the rest of the pot with water (taking care to leave some space in case it boils over.) bring the pot to a boil, then turn it as low as your stove allows and leave it to simmer for as long as possible. this is KEY. let that shit MARINATE. let it STEW, no pun intended. i usually try to start this project in the morning, so i can leave it for the rest of the day. i have left it on overnight before but i can't recommend that in good conscience. do not burn your house down for broth. 2 hours would probably be my absolute minimum. stay close by, and stir it every so often so it doesn't boil over. chill on the couch. watch tv. enjoy the smell that permeates your house and makes it feel like a home. it's cozy time.

add salt, tasting as you go. you don't want to overdo it. some folks say to add the salt at the sauteing stage, but i feel this gives me too little control over the final product. i need control. I've got anxiety. but you do you. live your life. I'm not your boss.

once it tastes how you want it, strain out the solids. if I'm going to make soup right away, then I'll strain the liquid directly into another pot, throw in the soup ingredients, and simmer till everything's soft. otherwise, put it in a container you can freeze for later.

rejoice. broth be upon ye.

sip it when you're sick, make it into soup, use it in a casserole, cook rice with it. give a jar to your neighbors. you are the broth god. you are unstoppable. you will never waste a vegetable piece ever again.

go forth and Experience The Broth.

#idk what to tag this as #recipes #??

[witchcraftandburialdirt]

ヽ( ´O｀) - ╰(´︶`) - (ó﹏ò｡)

𝐏𝐇𝐘𝐒𝐈𝐂𝐀𝐋 𝐃𝐄𝐓𝐀𝐈𝐋 𝐀𝐒𝐊 𝐌𝐄𝐌𝐄

ヽ( ´O｀): What is their body language like when sleepy? 

━━ Robin is perpetually tired, but when he is especially sleepy he does trudge around and tends to yawn and stretch often - and he cracks every time. Robin's patience also very quickly depletes when he's not rested - and he tends to get irritated faster - his calm aloof mask will fall during these times too. If you ever want Robin to curse at you or be a bit more unfiltered in his responses, this is the time to bother him - although don't be surprised if he broods and isolates during this time.

╰(*´︶`*)╯: Do they appreciate hugs? Would they prefer to give hugs or receive hugs? What kind of hugs do they like to receive and/or give?

━━ I'd say its a 10/90 split. 10% being the time he does appreciate physical contact but its only with a few select people - otherwise do not touch him. As for hugs by strangers, he has a pretty strict, "don't touch me" policy. Intruding on his personal space is a quick way to get him to view you in a lower light; animals have no control over such things but sentient creatures should know better than poking and pressing someone, or something, they don't know. Interestingly enough while Robin doesn't really like being touched, he is fine with initiating it with strangers - granted its never anything particularly heavy and most of the time is just a handshake. Anything more than professional touches to this group of people is a farce - he has no gender bias for who he exploits and has no issues utilizing people's natural craving for touch. He won't like it - persay - but he recognizes its usefulness.

When it comes to that 10% he opens up a bit more and will be accepting of physical intimacy - although he still tends to forget about it most of the time and unless he's feeling particularly affectionate he will keep his hands to himself. It isn't due to lack of trust or hostility with this specific group of individuals though; much more that he is so used to not having physical intimacy that he honestly just forgets about it. A quick reminder or someone else initiating that contact will get a positive response and if he's in a good mood and not overstimulated/stressed, a return of said affections.

Robin's relationship with touch in general is complicated and deeply rooted in the environment that he grew up in. Zaun isn't the most friendly place to be and he really only had his family for physical comfort and genuine affection. Most, if not all, of his experiences with touch after the accident were to establish dominance, to injure/kill, and were generally a negative experience over all. Even though Abel was gentle in his touches and usually amiable - Robin was firmly aware that these were just ploys to gain favor and held no genuine care behind them. He will never admit any of this, and claims that this is just how he is, but his background had a massive impact on his character regardless of if he wants to own up to his trauma and how it changed him.

(ó﹏ò｡): Are there any foods that make their stomach upset?

━━ Robin doesn't have any food allergies but due to his current state of unlife most food bothers him since he cannot digest it properly. Too much of this and he will get sick and probably cough up blood, but he can ingest a little. However he is not fond of sweets in the slightest; he prefers bitter or savory flavors as he often finds that sugary/sweet foods make his teeth "feel fuzzy" - and it is a feeling that he absolutely hates as it makes him feel unclean and like he has to immediately brush his teeth. The only sweet food he does enjoy (and will happily receive) is caramelized pears; here is the recipe below so you can see the flavors he fonder of:

2-3 pears 

10 green cardamom pods

2 tablespoons unsalted butter

1/4 cup brown sugar light or dark

1 teaspoon pure vanilla extract

#ℝ𝕆𝔹𝕀ℕ 𝔸. 𝔹𝔸𝕌𝔻𝔼𝕃𝔸𝕀ℝ𝔼 ... 【 ᴛʜᴇ ᴍᴏᴏɴ-ᴇʏᴇᴅ ᴍᴀɢᴇ 】 #physical detail meme #mun speaks #aquartic hybrid #robibi can be precious i swear #he does have the ability to genuinely care about people #but those are the few left after he filters out the rest

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

#vegetarian recipes #vegan recipe #vegan cooking #Palestinian #Gazan #chickpeas #lamb #seitan #chard #dill seeds #pomegranate molasses