#1lb of honey

[pendragon1400]

Another modern AU bc I don't want to write my COMM paper! Breakfast! What each bg3 character eats for breakfast.

Lae'zel: Protein shake or protein bar.

Shadowheart: Smoothie or a granola bowl.

Wyll: Cereal usually frosted flakes.

Karlach: Trix or lucky charms

Astarion: Orders in some breakfast food like a hot sandwich with a latte

Halsin: I'm thinking like oatmeal with honey drizzled on the top and berries, and also like 1lb of bacon. (Maybe thinking way too much about him being a bear).

Gale: Depends on the day/ night before. Either toast and black coffee, or eggs, bacon, muffins, juice and yogurt.

Jaheria: Mini muffins from a bag.

Minsc: Leftovers. cold.

Minthara: Black coffee and an English muffin (She just likes ripping something apart to start her day).

[chamomilebunnie]

WIEIAD DAY 7: Birthday Binge edition

4/29/24 : I TURNED 19!!!!!

I hung out with my best friend , and all we did was eat (and watch movies) so I’m going to try to find the accurate calories for what we ate. I also didn’t take pics of the food , I was to busy enjoying my birthday lol 🎉🎂

Edit : spoilers, I end up eating about 3,200 cals.

iHop:

Strawberry Cheesecake waffle (are about 3/4)

about 532 cals for 3/4

Chicken pesto Crepes ( 1/2 of one crepe )

About 217 Cals

Vanilla Cold Foam Cold Brew

(1/2) (it was so nasty , not worth it at all)

80 cals for 1/2

TIERRA MIA (coffee shop)

Large horchata frappe

550

I couldn’t find accurate cals on this, so I’m going to guess 550?

WINGSTOP

9 classic wings , a bit of fries and ranch

5 mild wings : 120 x 5 = 600

4 hot honey rub wings : 140? X 4= 560

1/4 of fries : 123

ranch 1/2 : 162

and 1/2 a Hi-c fruit punch : 120

And Lastly , a slice of tres leches cake

230? Idk tbh , idc anymore . I just hate myself.

Feeling regretful and disgusted rn , and I also went up 1lb.

grand total: 3,174

absolutely disgusting.

[junewild]

OKAY. i have become salad. my most favorite salad in fact. VERY good for summer.

the ingredients are: one steak, one small ripe peach, one double handful of arugula, one large spoonful of gorgonzola dolce (or just regular blue cheese is fine but i think the soft stuff is better), & one serving of salad dressing.

1. sear the steak (salt & pepper generously on both sides; put it in sizzling hot oil; for a half-inch 1lb steak it’s 3 minutes on each side; let it rest at least 5 minutes). slice into bites.

2. dice the peach into bites. if it isn’t quite ripe, sprinkle a pinch of salt and a palmful of sugar over the top, toss it, & let it macerate in a bowl for a few minutes.

3. rinse the arugula. toss it with the steak (hopefully cooled) & the peaches.

4. dress the salad. i keep a jar of homemade balsamic vinaigrette handy bc i love it. if you don’t have one: 1 tsp balsamic vinegar, 3 tsps olive oil, a pinch or two of salt & pepper. you can fuck around with mustard & garlic & honey if you want, but it’ll taste just as good simple.

5. smear a spoonful of gorgonzola dolce on the bottom of your bowl. top with your salad (alternately: top the salad with blue cheese crumbles)

6. enjoy! blow me a kiss if you think of it.

[tavs-recipies]

Chicken Stir-Fry

I love having this on slightly colder nights ngl its very east and very nice to cuddle up with

--------------------------------------------

Ingredients:

1/2 cup Reduced- sodium soy sauce

2tbsp Honey

2tsp toasted sesame oil

1tbsp canola oil

1 head of brocoli, Cut into small florets (could also substitute for frozen)

1 bell pepper, Seeds and ribs removed, Chopped

2 cloves garlic, finely chopped

1lb. Boneless, skinless chicken breast, cut into 1'' pieces

1/3 cup cashews

black pepper

You can honestly add or remove a bunch of things if you want! it works with a lot of things

--------------------------------------------------------

Instructions:

In a small bowl, Whisk soy sauce, honey, and sesame oil together

In a large skillet over high heat, heat the oil. Cook Broccoli bell pepper and garlic, stirring frequently, until softened. (about 5 minutes). Add chicken and cook, tossing occasionally, until golden brown and cooked through. (about 8 minutes). Stir in the Cashews; season with pepper

Pour sauce into skillet and bring to a simmer. Cook while stirring occasionally until its thickened. (about 5 minutes)

Serve

------------------------------------------------------

it may have a lot of ingredients but its a really quick and easy recipe and its very good!!

[boissonsaumiel]

This is kind of a lot of foam for a supposedly low foam yeast.

Inspired by my favorite whisky, I'm calling this batch:

Lagavillain

3 1lb jars Yosemite wildflower honey, 10 cups Stash's pine smoked Lapsang Souchong tea. I really want to capture that smoke flavor. I'm using K1-V1116 yeast + Fermaid O yeast nutrient. I did not add tannins. The tea should already have plenty of those.

The gravity reading was a little higher than I expected. There might have been slightly more than a pound of honey in those jars.

A pleasantly sweet smell is coming out of the airlock.

I'm going to add another cup of tea (or perhaps just water; I'll taste to see how strong the tea flavor is before deciding) at the end of the week when the fermentation has calmed down a little, and then I'm leaving on a family vacation for 2.5 weeks.

When I get back I'll add the final jar of honey.

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[didyousaystyle]

the top 10 items to put on your christmas list this festive season:

the secret to gorgeous skin and a gorgeous bathroom cabinet

the ever-classic, ever-practical le pliage

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to capture all those oh-so-special holiday memories

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your hands will thank me later

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to catch up on some well-deserved Zs after all that partying

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anyone else’s feet get unexplainably freezing at night?

https://www.johnlewis.com/clarins-lip-comfort-oil/01-honey/p6151964?tmad=c&tmcampid=7&s_share=jlappios_Y29tLmFwcGxlLlVJS2l0LmFjdGl2aXR5LkNvcHlUb1Bhc3RlYm9hcmQ=

who wouldn’t want a new years kiss from lips this soft?

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pink is scientifically proven to boost motivation, it’s me, I’m the scientist

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please, please someone get me this for christmas

https://www.johnlewis.com/opi-sheer-simplicity-exclusive-infinite-shine-sheer-nail-polish-giftset-3-x-15ml/p110162900?tmad=c&tmcampid=7&s_share=jlappios_Y29tLmFwcGxlLlVJS2l0LmFjdGl2aXR5LkNvcHlUb1Bhc3RlYm9hcmQ=

there’s absolutely no stopping me when it comes to minis

[j77m]

Check out this listing I just added to my Poshmark closet: NWT honey mark. ginger swim romper Size Large.

[calystarose]

Flower Moon Mead

For the May Full Moon (called the Flower Moon by some) I decided to make a flower based mead. My goal is to make a Rose Mead, also known as a rhodomel. But having had rose soda before, and finding it particularly vile, I decided it would be a good idea to do something to keep it from being quite so unpleasantly floral.

My pottery teacher had a ton of oregano that had gone to flower and offered it up to me to use in my potions and so I have used half of what she gave me to make an oregano flower tea. It's not nearly as strong flavor-wise as a full on oregano leaf tea. And if you get enough honey in there it's actually quite pleasant. A bit medicinal feeling, but not in a gross way. It would be fabulous in the winter, all hot and sweet.

Anyway, I fixed the tea up and ran into a slight delay in the acquisition of rose petals. It's been very windy here and they petals have been stripped off my BFF's rose bushes. So the roses will go in after fermentation is done. Which, honestly, I think is for the best.

Meanwhile:

Rose & Oregano Flower Metheglin

1400ml flower tea (3.5oz oregano flowers & buds) 500ml water 1 lb honey 1/2 packet k1-v1116 yeast 1tsp fermaid o (staggered) (tbd) oz of dried rose petals

2024-05-21 prepared oregano flower tea: steeped tea for 20 minutes, strained into 2 quart mason jars, each with 800ml fluid, this will be the liquid base for the rhodomel

2024-05-26 Mixed tea 1400ml, water 500ml, 1lb honey, 1/4tsp fermaid o, & 1/2 packet k1-v1116 yeast. Put under airlock in half gallon jar, not sure if it's forming tight enough seal but whatever. it did start fermenting though, foam and krausen formed.

2024-05-27 performed minor surgery (used plumbers tape around the threads of the jar) to make the lid create an airtight seal, airlock now shows positive pressure.

And now it's fermenting merrily along:

[degrowthprojectprocesscolley]

I decided to go a different route instead of making plain sand which bread because that simply seemed boring to me, so I decided to make some other things one of which being bagels. Here is the breakdown of cost for homemade bagels:

1lb bag of store brand bread flour: 4.79$

Water: my family has well water so we don't have to pay a water bill

Instant dry yeast for a pack of 3 from the store: 2.99$

Light brown sugar: my family had on hand but typically 3.79$ for store brand

Honey: already had but the cost of the 16oz unfiltered and raw honey is 9.99$

Trader Joe's everything but the bagel seasoning: 1.99$ for 2.3oz

It surprisingly only took just over an hour to make the bagels and this includes time for the dough to rise. In total it was an 1hr and 10 min time commitment to yield 6 bagels. The taste was much better than any store brand and I felt a lot better eating something that I made. In addition to those advantages, they were surprisingly more filling than store bought. For comparison a pack of 6 store bought bagels comes out to a total cost of 5.89$ which is less than the cost of total ingredients however with homemade food you can continue to make more without spending money. One thing that I would look more into would be making my own bagel seasoning next time I do this to evaluate the taste and maybe even decrease the cost.

[hollowthatfollowssme]

TW: WL WIEIAD (-1LB LOSS PER WEEK)

🦋Day 2💙

Weight: 119.2lbs

I knew 124.4 wasn’t right HA!! In the morning I weighed 120.0 and in the evening I was feeling super light so I weighed again and I was 119.2!! Idk how that even happened.

Breakfast: I didn’t lie yesterday, today I gave myself a heavy breakfast! Peach and cloud berry skyr yogurt (130 cals) with a chopped up honey crisp apple mixed in for volume (77cals). I also had a 10oz coffee with toasted u marshmallow skinny syrup. Between the coffee and the yogurt I split 18g of collagen peptides (63cals). Meal total 273 and 32g protein

Lunch: my office ate out at Jersey Mikes so I had a #7 turkey and provolone no oil or mayo, I get it with the chopped hot pepper relish instead. It’s TO DIE FOR spicy and little sour and is the best swap for a high cal condiment meal total 480 and 39g protein

Dinner: I got a spicy shrimp roll (150cals) that I realized I HATED 5 bites into stuffing it in my face and some cottage cheese ( for a quick dinner before going to the hospital again to visit family! I was there for about 5 hours again so again I’m not super hungry after all that. Meal total 280 and 24g protein

Cals for the day: 1033 cals and 95g of protein!

Another day visit family in the hospital, saw a lot of sad stuff today when I was there, hospitals are so heart breaking. My family member is out of surgery and doing well so I truly feel so blessed today.

Not going to lie I’m surprised I have been able to eat so close to 1000cals 2 days in a row without being tempted to binge, usually I struggle with binging impulses a lot more! I think the hospital plays a part in that, maybe if I was a nurse I would be skinny by now LOL. I was craving something salty and fried like French fries so hard right before bed but I remember that I had 1/6th of my left over sandwich from lunch in the fridge so I finished it off and it hit the spot! I’m so glad I was listened when I was full at lunch so I could have that extra bite for later. I think my ability to fight of the nightly cravings I get came from that super high protein breakfast, I’m going to keep doing it since it seems like my body prefers I actually eat breakfast lol, normally I try to skip it for black coffee with collagen peptides and skinny syrup

[lifeisnotsoslay]

i got a 1lb bag of matcha just to remember it tastes like ass unless theres loads of honey and creamer 😭

[beeanz]

Check out this listing I just added to my Poshmark closet: ISLAND HULA HONEYS DESIGNED FOR ABC STORIES 12 OZ MUG AWESOME DESIGNS GUC.

[thecowboyshearthandhomestead]

Milk and Honey Bread

setting 9

2lbs 1 cup milk 3 tbsp honey 3 tbsp softened butter 1 1/2 tsp salt

3 cups bread flour, sifted 2 tsp yeast

1lb 1/2 cup milk 2 tbsp honey 2 tbsp softened butter 3/4 tsp salt

1 3/4 cups bread flour, sifted 2 tsp yeast

Adapted from Mr Bread Baker

[boissonsaumiel]

Mead Making for the Blithe and Erratic: A Tutorial

For a One Gallon Batch:

Ingredients ($20USD+):

~3lbs (48oz, 1.5L) raw, unprocessed honey

~2.5quarts (2.4L) drinking water

1 packet of dry yeast

Supermarkets typically sell honey in 1lb/16oz containers or smaller. You can find 3lb containers if you order online. Make sure to buy raw, unprocessed honey. The pasteurization process may destroy the anti-bacterial enzymes that protect your batch from contamination during the initial stages of the brewing process.

If you trust your tap water enough to drink it you can use that, otherwise you can buy a gallon of whatever bottled spring water you prefer (just don't use mineral water or distilled water).

Wine yeast is preferred, but bread yeast works too; the resulting mead will have slightly lower alcohol content if made with bread yeast. Note: mead with higher alcohol content is more shelf-stable.

Equipment ($10USD+):

1 gallon carboy set (includes 1gal./3.8L glass brewing vessel plus drilled rubber stopper w/ airlock; sold as a unit for $15 on amazon)

brewing siphon (about $5+ on amazon; DO NOT get a petrol siphon; product must be made with food safe materials)

optional: 1gal. airtight drink dispenser with spigot** (see footnotes)

If you'd rather not pay for a glass carboy, you can instead use any empty plastic gallon-sized milk/juice jug you have lying around. You'll still need to get an airlock ($2+ on amazon). Punch a hole through the lid of your plastic jug to attach the airlock (borrow your neighbor's drill), then seal off any potential air leaks with food-safe cling wrap, Elmer's glue, or some other non-toxic sealant.

Steps:

Add honey* to the brewing vessel + enough lukewarm drinking water to fill it 85% full.

Let the honey fully dissolve in the water. Stir it, or screw on the lid and shake it.

Add 1 tsp yeast.

Kill the remainder of the yeast packet in half a cup of boiling water (you can nuke it in the microwave) and add that too. It gives the yeast some extra nutrients to help it ferment.**

Add a little more water until your fermenting vessel is 85-90%full.

Put in the rubber stopper/airlock.

Store the carboy somewhere room temperature. Ideal fermenting temperatures vary depending on the yeast. Wine-strength mead ages well at room temperature (64-75º F). Mead with a lower alcohol level should be aged at slightly cooler temperatures.

Swish the liquid in the carboy around once a day for the first 5 days, to make sure the honey really is fully dissolved and not settling to the bottom.

Wait for fermentation to finish (usually 3 or 4 weeks but it may take longer) -> when air bubbles stop coming out of the airlock, it's done fermenting (give it a couple weeks after it seems to have stopped to be extra sure).

Your mead will still be cloudy at this point. Remove any solids you might have put in the brew like fruit or spices (you can use a metal sieve, or cheese cloth, or a coffee filter, or whatever you have on hand to strain it), and seal off the container (be SURE fermentation has stopped, because you can EXPLODE your container if you seal it off when fermentation is still going.***

Wait for the mead to clear. All the yeast/particulates from the honey will slowly settle to the bottom of the container now that it has completed fermentation. This might take several weeks, or even several months**** depending on which honey you used.

Transfer the cleared mead into a new container(s), leaving behind any particulates and dead yeast that have settled to the bottom of the container.

At this point (3-4 months after you started the batch) you can go ahead and drink it, OR if it doesn't taste good yet, you can continue to let it age for up to 2 years in an airtight container***** in a temperature controlled root cellar/wine cellar/wine fridge.

Best served cold. Chill before drinking.

.

*If the honey is too thick to pour directly into the carboy, warm a half gallon of water in a large pot pot (no hotter than 95°F/35°C, which is the internal temperature of a beehive -> DO NOT boil) and let the honey dissolve in it before adding it to carboy.

**You can also buy commercial yeast nutrient. Or you can not add any nutrient and your mead will probably still come out fine, but it might take longer to ferment and require more aging to taste good.

***If your container is a conventional jar/jug, you will need to buy a brewing siphon for step 10. If, however, you use a jar/jug with an attached spigot, you will not need a siphon.

The spigot will allow you to pour off the cleared mead, while leaving behind any unwanted residue that has settled to the bottom of the container. Do TEST the spigot first to make sure it doesn't leak.

****I know I said you could us a plastic jug, but once the fermentation is complete you should transfer it to a glass container(s) to let it clear. You can buy additives to make it clear faster by searching for "brewing clarifiers" online. Or you can just drink it cloudy if it passes your personal taste test.

*****If you want it to have an oaky flavor, you can age it in an oak barrel, or you can get the same effect by adding oak chips to the batch before sealing it off in a glass container.

.

I see a lot of brewing guides tell you that yeast nutrient is absolutely necessary. My mead has always tasted fine without it. YMMV.

You can buy additional equipment to measure exactly how alcoholic your mead is and exactly what the pH is in your carboy etc., etc., but I just don't see the point unless you're a professional brewer making mead with intent to sell.

Some mead guides will tell you that you need to buy special sanitizer and use special gloves and build a special cleanroom to avoid contamination. Contamination risk is higher if you're doing a fruit mead using a fruit that rots easily like raspberries. But if you stick to basics, risk is low since both raw honey and the alcohol it is converted into have anti-fungal/anti-bacterial properties. Just wash & rinse your hands and your equipment with regular dish soap.

Honestly, as long as you don't let any NYC sewer rats piss directly in your carboy and you should be fine.

[yeahyeahsurething]

Chicken Stir Fry

Ingredients

• 1lb Chicken breast

• Salt and pepper to taste

• 2 Tbsp Olive Oil

• 2 Cups Broccoli florets

• 1/2 Red & yellow bell peppers

• 1/2 Cup Carrots sliced

• 2 Tsp Minced Ginger

• 2 Garlic cloves

<b>Stir Fry Sauce</b>

• 1 Tbsp Corn Starch

• 2 Tbsp Cold water

• 1/4 Cup low sodium chicken broth

• 3 Tbsp Low sodium Soy sauce

• 1/4 Cup Honey

• 1 Tbsp Toasted Sesame Oil

• 1/2 Tsp Red pepper flakes

Directions:

In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.

Add chicken and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.

Reduce heat to medium and add remaining tablespoon of oil to skillet

Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.

Add chicken back into the skillet and stir to combine.

Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

Bring to a boil, stirring occasionally, and let boil for one minute.

Serve with rice and/or chow mein if desired.