#spice extraction methods

[buffaloextractionsystem]

Emerging Trends In CO2 Extraction For Essential Oils

Check out this blog to learn about the efficient spice extraction methods such as Supercritical CO2 extraction. Explore the emerging trends in CO2 extraction for essential oils.

[thebleedingwoodland]

TS3 - Custom Full Meal

Nasi Ayam Penyet (Indonesian Food Series)

F U N C T I O N A L C U S T O M F O O D

Custom Full Meal mod with stages: Cook, Serve, Eat the food with working Geostates (Full, Half, Empty), made with CCLoader by DouglasVeiga.

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Konon ayam penyet berasal dari Jawa Timur, kemudian menyebar ke berbagai daerah lainnya di Indonesia. Hidangan ini kini mudah dijumpai di banyak daerah, baik di restoran kaki lima maupun di restoran bintang lima.

Untuk membuat ayam penyet, ayam terlebih dahulu dimarinasi dengan berbagai bumbu, kemudian direbus hingga empuk. Kemudian, ayam digoreng hingga matang, lalu ayam dipenyet dengan sambalnya. Hidangan ini disajikan dengan sambal tambahan di sampingnya, biasanya disertai dengan sayuran segar, tempe, tahu goreng, dan nasi.

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It is said that penyet chicken originated in East Java, then spread to various other regions in Indonesia. This dish is now easily found in many areas, both in street food restaurants and five-star restaurants.

To make penyet chicken, the chicken is first marinated with various spices, then boiled until tender. Then, the chicken is fried until cooked, and then the chicken is penyet with the chili sauce. The dish is served with additional sambal on the side, usually accompanied by fresh vegetables, tempeh, fried tofu and rice.

(source: RRI .co.id)

Ayam penyet is placed #38 of Top 100 Chicken Dishes in The World released by TasteAtlas, LINK: TasteAtlas.com

Place of Origin: East Java, Indonesia

Nasi = Rice Ayam = Chicken Penyet = Press/Push

Additional info if you want to know more about 10 varieties of Ayam Penyet with 10 types of chili sambal by famous Youtuber Tanboykun watch this Youtube Link

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Cloned from: Goopy Carbonara

Cooking Skill: 2

Cooking Time: Lunch & Dinner

Cooking Method: Seasoning & Baking chicken from Stuffed Turkey (Blender can be used for seasoning & chopping the chicken)

Languages: "Nasi Ayam Penyet" STBL strings are available in all game languages

Base Game compatible

Poly Count: Eat: 1,558 vertices 1,997 faces Serve: 1,483 vertices 1,957 faces

If you have World Adventures EP installed, this food can be bought via food register in Shang Simla, China World with price §20

❗You must install CCLoader by DouglasVeiga to make this custom food recipe appears in-game. ❗ Extract the package from the .zip & place the package on package folder as usual.

[ Download ]

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Additional screenshots:

Serving food Geostates (Full, Half, Empty)

[marcofoods]

🍁 Canadian Date Squares (Matrimonial Cake)

A beloved classic with layers of buttery oat crumble and luscious date filling—simple, wholesome, and irresistibly delicious!

🌟 Why You’ll Love This Recipe

✅ Naturally sweet (dates provide rich flavor without excess sugar) ✅ Perfect texture (crispy golden top + chewy date center) ✅ Make-ahead friendly (freezes beautifully for future cravings)

🛒 Ingredients

(Makes 16 squares in a 9x9" pan)

Date Filling

✔️ 2 cups pitted dates, chopped (about 12 oz) ✔️ ¾ cup water ✔️ 1 tbsp fresh lemon juice ✔️ ½ tsp pure vanilla extract

Oat Crumble

✔️ 1½ cups old-fashioned rolled oats ✔️ 1 cup all-purpose flour ✔️ ¾ cup packed brown sugar ✔️ ½ tsp baking soda ✔️ ¾ cup unsalted butter, melted ✔️ ¼ tsp fine salt

📋 Easy Layered Method

1️⃣ Prepare the Date Filling

In a saucepan, combine dates and water

Simmer over medium-low heat for 5-7 minutes, stirring frequently, until thickened

Remove from heat and stir in lemon juice and vanilla

Let cool slightly (it will thicken more as it cools)

2️⃣ Make the Oat Crumble

In a large bowl, whisk together oats, flour, brown sugar, baking soda, and salt

Pour melted butter over dry ingredients

Mix until crumbly and evenly moistened

3️⃣ Assemble & Bake

Preheat oven to 350°F (175°C)

Press about two-thirds of the oat mixture firmly into the bottom of a greased 9x9" baking pan

Spread date filling evenly over the base

Sprinkle remaining oat mixture over the top, pressing lightly

Bake for 25-30 minutes until golden brown

4️⃣ Cool & Serve

Let cool completely in pan on a wire rack

For clean cuts, chill for 1 hour before slicing

Cut into 16 squares

💡 Baker's Notes

🔸 Date options: Medjool dates work best, but any variety will do 🔸 Smoother filling: Blend cooked dates for a jam-like consistency 🔸 Storage: Keep airtight at room temp for 3 days or freeze for up to 3 months

🌰 Delicious Variations

Nutty Crunch: Add ½ cup chopped pecans or walnuts to the crumble

Spiced Version: Mix 1 tsp cinnamon into the oat mixture

Chocolate Twist: Sprinkle ¼ cup chocolate chips over the date layer

Perfect Pairings: • A hot cup of black tea or coffee • A scoop of vanilla ice cream for dessert • Packed in lunchboxes for a sweet treat

(Fun Fact: In Western Canada, these are often called "Matrimonial Cake" because the layers symbolize a happy marriage of flavors!)

[jeremiahhawkinsfanfics]

VIKTOR MEETS XIMENA FOR THE FIRST TIME 🤝💁‍♀️🥘

Viktor is invited at Talis House for dinner to meet his lab partner’s mother !

Extract from Jayvik Loving is Caring Chapter 3

Viktor took a steadying breath, straightened his collar, and adjusted his hair one last time. He held the bouquet close to his chest and knocked on the Talis door.

He could hear some muffled conversations inside, followed by footsteps – familiar ones. When the door opened, Viktor felt a wave of relief seeing Jayce’s face – a comforting and reassuring sight. Jayce wore his brightest smile, a cooking apron, and a dash of flour smeared on his cheek.

“Ah Viktor! You made it! Please come in!” Jayce greeted enthusiastically. “Oh! You brought flowers for my mom – that’s so kind of you, already marking points I see! She’ll love them! Blue and white? I can’t believe you remembered our House’s colors. Come in, come in! Don’t just stand there!”.

The entry of the Talis house was just like its exterior: cozy, welcoming, full of life. As he stepped inside, Viktor was immediately greeted by the heartwarming scent of homemade cooking. Framed family pictures adorned the walls. Viktor spotted several images of Jayce, beaming at various ages. He was often surrounded by a woman who shared the same bright smile as his. On some of them, when Jayce is so young he is still missing some baby tooth, there was a man who resembled him so strongly it almost seemed like the image of Jayce himself. It felt like a true home – alive with the history and memories of its occupants.

Viktor startled when he felt Jayce’s hands on his arms.

“Let me take your coat” Jayce offered kindly.

Viktor shivered as his worn vest slipped from his shoulders. It was the first time someone had offered to take his coat in such a way. “A piltovian custom, probably”.

“Thank you very much…” Viktor replied, offering a small smile. His gaze lingered on the flour smeared on Jayce’s cheek a little too long.

“What?” Jayce asked, noticing his partners’ gaze. “Do I have something on my face?”.

“Actually, yes. You’ve got some flour on your cheek”, Viktor said, pointing out the dash of white powder.

Jayce chuckled and quickly wiped his face, completely missing the spot.

“Better?”

“No, not even close” Viktor teased.

Jayce tried again, but with no more success.

“And now?”

“No, still there”.

“Damn… Can you help?”

Viktor’s eyes widened. By now, he had grown used to Jayce’s physicality – how his hands would sometimes land on Viktor’s shoulders, his back, his arms. They were only friendly, kind and honest gestures – free of any less virtuous intentions. But Viktor very rarely initiated any physical contact himself.

Hesitantly, he raised a hand. With methodical precision, he brushed the flour off Jayce’s cheek with his thumb. His chest melted at the warmth of the golden skin under his fingers.

“You’re all set” he said examining his work.

“Thanks Vik!” Jayce grinned, flashing his signature bright smile.

A joyful voice called from the heart of the house.

“Jayce, mijo! Don’t leave your guest standing in the entry!”.

“Yes, Mama! Come on Vik, she’s dying to meet you”.

As they moved down the hallway, Jayce noticed the stiffness in Viktors’ shoulders. “No need to be nervous, you know” he whispered with a comforting smile. “She already loves you”.

The moment Viktor stepped into the kitchen, he was hugged by the warmth of the oven. His nose got kissed by the heartwarming smell of freshly baked bread, simmering meat, and warm spices – nothing that he can identify precisely, but his heart knew this was the scent of a home. Bathed in golden light, the room was bursting with life, with copper pans lining the walls, colorful ceramic tiles, and strings of garlic and pepper hanging from the ceiling. The soft crackling of embers in the stove, the bubbling of saucepans, and a gentle humming of a foreign song filled the air.

Like a queen in her domestic kingdom, the woman on the pictures – a few more grey strands in her hair, and slightly deeper wrinkles lining her face – stood by the stove, carefully stirring in a pot with a wooden spoon. She turned to Viktor with shining black eyes; they were different from Jayce’s, but the bright smile was the exact same.

Before Viktor could say a word, he felt Jayce’s hand on his shoulder.

“Mama” he announced with his proudest tone. “This is Viktor, my partner”.

Viktor nervously opened his mouth to introduce himself but had no time to even think of any words.

“Oh, so you’re the famous Viktor! Jayce has told me so much about you!” She exclaimed, drying her hands on a towel before rushing over. “I’m Ximena, and it’s such a pleasure to finally meet you! Oh, you brought flowers! Blue and white – how thoughtful! Mijo, could you put them in a vase? Why don’t you bring me such nice gifts? Looks like to still have a lot to learn from your friend”.

“Mama!” Jayce groaned, putting a hand to his forehead in mock embarrassment.

This was a much warmer welcome than Viktor anticipated; definitely not matching the script he had mentally rehearsed for tonight. It was almost overwhelming. At a loss for anything better to do, he offered a polite smile, reciting the presentation he had repeated in his mind all day.

“It’s a great pleasure to meet you too, Madam Talis. Thank you for inviting me... and for the wonderful lunches you’ve made for us.” He gave a slightly awkward bow of his head, trying to hide how much his hands were sweating. “Jayce always speaks very highly of you.”

“Oh, such a polite young man!” Ximena laughed heartily, kindly placing her hand on Viktor’s shoulder—a habit he definitely recognized. “Please call me Ximena. Madam Talis makes me sound old. Make yourself at home! Sit, sit—we’re almost ready with dinner.”

Viktor was still slightly startled by the physical contact but tried his best to relax.

“Is there anything I can help with?”

“Oh, don’t you worry, sweetheart! Just relax, I have plenty of help from Jayce”. She said, giving her son a playful shove. “Mijo, don’t just stand there, offer something to drink to your friend!”.

Viktor was starting to wonder how he went from “Viktor” to “sweetheart” in less than a minute. How had she not even given him a curious glance at his crutch, raised an eyebrow at his accent, or scanned him with judgment? But then his gaze caught Ximena’s hand. Shining in the golden light of the kitchen, two iron fingers rested among the others. He quickly looked away, knowing all too well how uncomfortable it could get to linger on such details. The sight of her missing fingers oddly made him feel more at ease, as though he wasn’t the only one whose body bore the scars of misfortune – as though he was in front of someone who could understand.

Before he could say anything, he was seated at the table, his crutch resting beside him, and Jayce was handing him a glass of white beverage.

“Mama makes the best horchata!” Jayce proudly announced. “Have you ever tried it? It’s typical from Ixtal”.

“Family recipes are always the best” Ximena laughed. “Our family may have left Ixaocan lands long ago, but we keep passing on our traditions”.

Viktor carefully thanked Jayce for the glass and took a sip of the horchata. It tastes like cold sweet milk, with a wonderful hint of cinnamon – both refreshing and heartwarming at the same time, like a liquid hug. With a fond smile, he watched Ximena playfully boss Jayce around the kitchen. Just watching them, he could tell how strong the bond between them was. It was almost unnerving how much they resembled each other – not just by the looks, but in how they moved, how they spoke, how they smiled.

But then, a dark cloud cast over Viktor’s mind, and a bitter taste lingered in his sip of horchata. For a brief moment, his mind painted the image of his own mother in this kitchen, wearing the flowery dress she reserved for days off, humming an old tune from their native land, stirring something good in a pot. Her long hair cascaded in graceful locks on her back. Viktor could still remember their real scent – the one they had when it wasn’t masked by cheap perfumes. Viktor’s heart shrieked in his chest. He wished he could tell her how beautiful she looked. He wished to hear her laugh as she used to. He wished they had more time; that she would tease him, boss him around in a kitchen, teach him recipes and gestures that carried out the weight of their own tradition. But all he carried of familial heritage was a language no one in Zaun or Piltover spoke apart from him, and an accent that was giving away foreign origins at the first word. All the rest was now lost to him – ashes of a burnt library, a precious amount of knowledge he could never access. He couldn’t help but think that if things had been different…

The vision faded when he realized that both of the Talis were looking at him, as if they just asked a question and were waiting for an answer.

“Oh sorry I… I was lost in my thoughts” he mumbled, brutally brought back to reality.

“Ah! Thinking about our new project’s blueprints I bet!” Jayce laughed. “I told you Mama, this man is non-stop”.

“Dios mío! Boys you both need to get your head out of your lab!” Ximena exclaimed. “We were just saying that dinner is ready, Viktor. Let’s bring all of this in the dining room”.

“Do you need any help with this?”.

“Yes, that would be very nice! Can you take the arepas with you, sweetheart?” she said pointing a plate of little round golden breads. “Vamonos, boys, this dinner is not going to eat itself!”.

Want to read more?

Read the whole fic on AO3 !

[sorcerornobody]

I don't think we truly need a Final Fantasy IX remake, but if we do get one, here are some things I'd like to see from it. Spoilers for a 25 year old PlayStation game, obviously.

Some of this is my own thoughts, and some is based on grievances I've seen laid out by other people.

Keep the majority of it the same. Seriously! The game is so good. I replayed it very recently and most of it still holds up. Keep it faithful. I love VII Remake, but we don't need that here.

Hopefully this one goes without saying, but do not make the style more realistic. Keep the somewhat cartoony aesthetic.

Definitely don't expand it to the point it has to be split into two (or more) games. Not just because having to wait between them would be annoying, but actually for solid narrative reasons: I just don't think there's a good place to split it. The best I've come up with is the Disc 2/Disc 3 boundary, but the first hour or two of Disc 3 would be a really weird start for a separate game.

Don't (significantly) change the Trance system. I know, I know, we all hate Trance, how impossible it is to control, the fact it gets wasted all the time. I know. But its mechanics have plot relevance. I'd maybe add a support ability that can be equipped to prevent a character from entering Trance, so that you can functionally grind the gauge to nearly full before bosses without wasting it on a random encounter. Or maybe just Low Tide as a counterpart to High Tide, so you can slow down the gauge.

Do consider changing how Trance is used narratively. Several characters get a signature moment in the early to mid story that automatically puts them in Trance. It would make sense that they can't enter Trance prior to that point. Perhaps add a signature moment earlier where possible so their Trance isn't locked behind too much of the game (hello Steiner), although don't bend over backwards to do so. This is one of the trickier asks, obviously.

Don't drop Freya from all relevance after Cleyra. She's such a good character and she's honestly wasted for the latter two thirds of the game. Give her something to do.

Keep Quina initially optional. And use they/them pronouns for them. I actually really like the way Quina isn't a secret character, but that you have the option to recruit them early. I don't think it would add narrative value to force the player to go to Qu's Marsh and recruit them on the Burmecia arc.

Give Amarant a bit more. Just some crumbs. He doesn't need a lot; in fact I daresay it might even be better to leave him as he is rather than overdo it, but a little extra spice would be great.

Have Eiko get over her precocious crush on Zidane. I'm fine with her having it. It's part of her characterisation. But by the end of the game I really think she ought to be over it, or at least moving in that direction. A really good place to work on this would be to utilise her time with Garnet at the Water Shrine towards this purpose, rather than it just being a couple of lines to just have Garnet avoid talking about her own feelings on Zidane.

Dive into Beatrix's character more. Her face turn is fine, if a little easy, but the game conspicuously doesn't take any time to discuss the fact that she's known for (and boasts about when the party first meet her) all the people she's mercilessly cut down. She expresses disapproval of the Black Mages mostly as a method, not for what they're being used to do. Give us more shades of grey.

What is Zorn and Thorn's deal? Were they always two parts of Meltigemini, as Kuja somewhat implies? Why do they have the ability to extract Eidolons?

Have Zidane do more with his tail. There's a fun moment where he uses it in the early game to hang from a ceiling. And then it literally never comes up again other than pointing out that all the other Genomes have it (and Kuja hides his). Just sprinkle some bits here and there that acknowledge our boi having an entire extra limb.

Back to the topic of the shrines, maybe let us fight all four guardians. Why not? The water guardian didn't even get shown. It's neat when the game lets you play as a party other than Zidane's, and it could also serve as a better precursor to fighting the four Chaoses in Memoria if you've already fought all four guardians. And of course, going back to what I said about Eiko, they can expand on the scenes of the other three parties. Amarant gets a banger little moment talking to the fire guardian. More of that.

And of course, expand on the plot in general. It can be done without just infodumping. There's a bunch of information from the Ultimania about e.g. the Iifa Tree that can be elaborated upon. And when I say "without infodumping", I mean without infodumping during the plot – you can have dedicated infodumps that the player can optionally seek out. Have readable terminals in Pandaemonium that give information on Terra stuff. Have a datalog-esque feature in the game, I promise, that kind of thing is fine, put your dislike of FFXIII down, XIII's problem, aside from the complaints being largely overblown, was that (some!) important stuff was left out of the main plot and put in datalogs.

Also explain some specific little details better. For example, what is the deal with Hilda being in Mount Gulug? How long has she been in there? The place was sealed up until Kuja took the Gulug Stone from Zidane about ten minutes prior. Was she on the Hilda Garde 1 and Kuja just transferred her when he got there? So why is the room there and fully furnished?

Fix Thunder Slash. Lol.

Make stealing rare items less heinously hard. Tantarian's Demon's Mail (if it is fought on Disc 2) and Hilgigars's Fairy Flute are pure suffering because you don't have access to Master Thief yet. Also change the Beatrix fights to only end after dealing enough damage to her so you don't run out of time to steal her items.

Make Tetra Master a bit less stupid. It's never gonna be Triple Triad, or even Queen's Blood, and I don't want it to be. It can stay its own thing. It can even keep some of the RNG, just reduce the impact of it, because it's ludicrous how RNG the game is. And make the card evolution more controllable somehow.

Inject more Chocobo Hot and Cold into my veins. I want it. I need it. Okay, I'm being dramatic (but I do really love it). That said, I wouldn't mind some more use for Dead Peppers. Add a few more bubbles and mountain cracks, perhaps more around the Mist Continent so you get to see them early on and go "I wonder what that is" if you're new to the game, but for balance, also give us a bit more help finding them because they do kinda suck to find. Oh, and make the Air Garden suck less.

Do... something? with Excalibur II??? I don't know what. Making it significantly easier would defeat the whole purpose I guess. But honestly, what is the point of it, you get a really strong weapon for one specific character who you might not even be using, right at the very end of the game, and you have to speedrun the entire game meticulously to do it. Maybe make it a BIT easier, and have New Game Plus so you can actually use it for something other than Ozma, idfk. And account for the game clock speed this time.

And for one final hot take, they don't necessarily need to remove the "Ooo, soft!" moment, but it definitely needs some adjustment if they keep it. Zidane apologising properly rather than brushing it off with "It's not like I did it on purpose" would be a start.

[herkonular]

SEVENHİLLSSHOPPİNG - MEGA+

Turkish cuisine is famous for its rich flavors and unique combination of spices and ingredients. Turkish cuisine has been influenced by many cultures such as the Ottoman, Middle Eastern and Mediterranean, resulting in a wide variety of dishes and flavors. One of the most popular aspects of Turkish cuisine is its desserts, known for their sweetness and unique texture. Two of the most famous Turkish desserts are baklava and Turkish delight. Baklava is a pastry made from layers of phyllo filled with chopped hazelnuts and honey syrup; Turkish delight, on the other hand, is a sweet, chewy confection made with starch and sugar, often flavored with rose water or other natural extracts. These traditional sweets are widely available in Turkish markets and specialty stores such as Seven Hills Shopping, which offers a wide range of Turkish baklava and other desserts. Turkish cuisine is known for its desserts as well as popular beverages such as herbal teas and Turkish coffee. Herbal tea is made from a variety of natural herbs and flowers such as sage, chamomile and rosehip. This tea is often consumed for its health benefits, including its ability to calm digestion, boost the immune system, and promote relaxation. Turkish coffee is a strong, rich coffee made using a special method of boiling coffee grounds in water and serving it without filtering. Turkish coffee is often served with a small glass of water and Turkish delight, making it a popular and enjoyable social experience. If you want to try traditional Turkish desserts and drinks, there are many options available online. Sultan Bazaar and Grand Bazaar Istanbul are two popular online retailers specializing in Turkish products such as baklava, Turkish delight, herbal tea, and Turkish coffee. These retailers offer a wide range of high-quality products, including mixed baklava flavors, saffron and specialty Turkish products. Hafız Mustafa 1864 Istanbul is another popular brand that offers a wide variety of traditional Turkish desserts, including baklava, Turkish delight and chocolate. Whether you want to pamper yourself with a sweet treat or enjoy a cup of Turkish coffee or herbal tea, there are many options to experience the unique flavors and traditions of Turkish cuisine. You can access the product you want through our website.

[ask-barbatos]

While the purity of Camellia Sinensis is a marvel in itself, the world of tea extends far beyond the simple leaf that is often called a True Tea. Let's talk about flavor-infused tea.

Infused tea

The practice of infusing tea with flavors dates back centuries, with evidence of flavored teas found in ancient Chinese and Indian cultures. Early methods of infusion involved adding herbs, spices, or flowers directly to the tea leaves during steeping. Over time, more sophisticated techniques were developed, such as extracting essential oils from aromatic plants and adding them to the tea.

Today, infused teas are typically created using one of two methods:

Direct Infusion: The most common method involves adding dried herbs, spices, or fruits directly to the tea leaves before steeping. This allows the flavors to infuse naturally into the tea, creating a harmonious blend.

Flavoring Oils: Essential oils extracted from aromatic plants can be added to the tea after steeping. This method allows for precise control over the intensity of the flavor and can be used to create subtle or bold infusions.

One of the most renowned flavor-infused teas is Earl Grey, a black tea infused with the fragrant oil of bergamot orange. The citrusy notes of bergamot dance harmoniously with the rich, full-bodied flavor of black tea, creating a truly exquisite beverage. Earl Grey is a versatile tea that can be enjoyed hot or iced, and it pairs well with a variety of foods.

Aside from Earl Grey, the world of flavor-infused teas is vast and varied. From the delicate floral notes of jasmine tea to the bold fruity flavors of berry teas, there is a flavor combination to suit every palate.

Pictured above: (top) Jasmine infused green tea from Fujian Tea Import & Export Co., (bottom) Blood Orange herbal tea from Harney & Sons Fine Teas. [Blend: Apple pieces, rose hips, hibiscus, beetroot, orange peel, orange flavor, marigold petals, safflower petals.]

Some of the other popular flavor-infused teas include:

Jasmine Tea: A green tea infused with jasmine flowers, offering a delicate floral aroma and a slightly sweet taste.

Chai Tea: A black tea spiced with cardamom, cinnamon, cloves, and ginger, creating a warm and comforting blend.

Fruit Teas: A variety of teas infused with fruit flavors, such as strawberry, raspberry, or peach, providing a sweet and tangy taste.

Fruit teas are excellent for cold-brewed iced tea. I will cover cold-brewing later, so please look forward to that.

When choosing a flavor-infused tea, consider your personal preferences and the occasion. A delicate floral tea might be perfect for a relaxing afternoon, while a bold and spicy chai tea could be a comforting choice on a cold day.

The choice of infusion depends on the desired flavor profile and the characteristics of the ingredients being used. For example, delicate floral flavors may be best achieved using direct infusion, while strong, bold flavors can be created using flavoring oils.

If you wish to create your own infused tea, that will have to be a separate post. For now, it is enough to be able to identify the tea you are brewing so that you can handle it appropriately.

Brewing infused teas requires a balance of technique and intuition. First, identify the ingredients. When brewing a cup of tea, it's good to know what temperature and length of time to steep your tea for.

A tea labeled "Peach" may be a white tea with peach flavoring, and it may be best to brew it at a temperature appropriate for white tea. Blends may consist of varying ingredients that require different temperatures, so some experimentation may be in order to find the best brewing temperature to get the most of each flavor.

Herbal tea

Beyond the True Tea, there lies a world of herbal teas, each offering a unique blend of flavors and health benefits. Herbal teas are made from a variety of plants, including herbs, spices, and fruits. They are often enjoyed for their medicinal properties, as well as their delicious taste.

As no part of an herbal tea contains the Camellia Sinensis plant, these teas are not considered "True Teas". That does not mean we cannot enjoy them, however.

For the most part, an herbal tea will not contain any caffeine, unlike the tea produced from the Camellia Sinensis plant. This makes them more suitable to enjoy in the evening or late hours.

Pictured above: (from top to bottom) Roses, honeysuckle, chrysanthemums, mint and lavender.

Some popular herbal teas include:

Chamomile Tea: Made from chamomile flowers, this tea is known for its calming and relaxing properties.

Peppermint Tea: Made from peppermint leaves, this tea is refreshing and aids digestion.

Ginger Tea: Made from ginger root, this tea is warming and can help soothe an upset stomach.

Hibiscus Tea: Made from hibiscus flowers, this tea has a tart, fruity flavor and is rich in antioxidants.

As with many blends, it is helpful to experiment a little with the temperature and steep time to get the most of your tea. Intuition will follow experience.

The ideal steeping temperature for infused teas and herbal teas can vary depending on the specific ingredients and desired flavor intensity. However, here are some general guidelines:

Delicate floral or fruity teas: 175-185°F (79-85°C)

Bold, spicy teas: 195-212°F (90-100°C)

Herbal teas: 175-212°F (79-100°C), depending on the specific herbs used

Serving suggestions: Cream is usually not served with fruit teas, as the acidity in some will cause the milk to curdle. Lemon slices are commonly served with Earl Grey, however, as with the fruit tea, lemon can also cause cream to curdle. Sugar or honey are appropriate for nearly any tea.

It's always a good idea to experiment with different temperatures to find the perfect brew for your taste. I hope this has been informational and helpful to my students who wish to become better acquainted with tea.

[esoteric-chaos]

What are Infused Oils?

What are they?

Infused oils are herbal components or spices placed in a jar of carrier oil like Olive Oil, Grapeseed Oil, Avacado Oil, Jojoba Oil, Coconut Oil, etc. Can be used in cooking, herbal ailments and skincare.

Are they essential oils?

No. Short answer, no. Long answer? I'll give you an explanation. Essential oils are distilled using Steam Distillation, Solvent Extraction, CO2 Extraction, Maceration, Enfleurage, Cold Press Extraction, and or Water Distillation. Lotta words huh? It takes a lot of work to make essential oils. Unfortunately, it also takes quite a bit of that plant to make even those tiny 10ml bottles you purchase. Of course, each plant varies. However, it still can lead to a larger environmental impact.

For instance, one pound of essential oil can be extracted from approximately 250 pounds of rosemary leaves, or from 150 pounds of lavender buds, or say 50 pounds of eucalyptus leaves. This is why you see some as more expensive than others. Unfortunately, you can see where the problem lies in plants that are more threatened or endangered. If you must use essential oils, source responsibly (and not from a Pyramid scheme but I'm not opening that can of worms)

Can I use infused oils in my practice?

Yes! Absolutely! All these oil recipes you see for spell oils are exactly that. You can even use the elemental correspondences of the carrier oils you use for spell oils. As an example Olive Oil is traditionally known for the fire element and Coconut Oil is water. The possibilities for your personal correspondence are endless!

Now I'll stop rambling. Here are a few methods I learned to infuse oils in my courses and through self-herbalist study.

Method One:

The Folk Method - The most common

Directions

Place DRIED herbs in a clean, dry jar. Leave at least 1 to 3 inches of open space above your herbs to cover with oil.

Fill the remaining space in the jar with the oil of your choice, making sure to cover herbs by at least 1 inch or more. If the herbs emerge above the surface of the oil at any point while infusing, pour more oil on top to ensure the herbs remain covered.

Cap the jar tightly and shake well.

Place the jar in a sunny, warm windowsill and shake once or more per day.

After 2 to 3 weeks, strain the herbs out of the oil using cheesecloth or a mesh strainer. Or you can leave it in but straining is recommended if you are using dropper bottles as it clogs the caps.

Pour into clean glass bottles.

Remember to label your jars with the date, type of oil, and herbs used! You WILL forget! Trust me.

Store in a cool, dark place. The oil may keep for up to a year.

Method Two:

The Heat Infused Method - Quick Infusion

Directions

Place herbs in the crock pot or double boiler. Cover with extra virgin olive oil (or other carrier oil of choice), leaving at least an inch or two of oil above the herbs. 

Gently heat the herbs over very low heat (preferably between 100° and 140° F for 1 to 5 hours, until the oil takes on the colour and scent of the herb. Some recommend heating the oil for 48 to 72 hours at a controlled temperature of 100° F. Turn off the heat and allow it to cool. I personally prefer letting it sit in a crock pot for 72 hours as I feel like I get all of the benefits out of the herb.

Once oil is cooled, strain using cheesecloth.

Bottle in dry, sterilized glass bottles. LABEL your bottles with the date and contents before storing them.

Store in a cool, dark, dry place for up to six months.

Best herbs to infuse in oil

There are a countless number of herbs, spices and resins that can be infused into the oil. Please make sure these herbs are free from pesticides and chemicals (not found on the roadside). Dried herbs work best as you don't want your mixture spoiling sooner. Here are some great examples of herbs to use.

Pine needles

Calendula flowers

Chamomile flowers

Lavender

Lemon balm

Peppermint leaf

Rosemary leaf

Thyme leaf

There you have it! Now have fun and source responsibility.

Happy witching!

Want to read more?

On sustainability and impact:

Links:

Dangers of essential oils and pets:

Link:

Want to check out my other post? Look at my Masterpost

[heimundhandwerk]

Pumpkin Cupcakes with Hard Chocolate on top:

It's the last day of autumn and I just managed to make my favourite autumn time dessert. It turned out so well I decided to share, so here it is.

200g all-purpose flour

1 tsp baking powder

1/2 tsp baking soda (or bicarbonate of soda)

1 tsp salt

1 tsp cinnamon

1-2 tsp pumpkin spice (1/8 tsp ground cloves. 1/4 tsp ground nutmeg, allspice, ginger each. 1 tsp ground cinnamon).

120ml vegetable oil

2 large eggs

150g brown sugar

300-400g pumpkin puree*

1 tsp vanilla extract

Milk chocolate

White chocolate (optional)

Makes 12 cupcakes.

Preheat oven to 180°C (350°C) fan-forced and prepare cupcake tin (delay turning oven on if making your own puree).

Combine puree with brown sugar, then mix in dry ingredients.

Once slightly combined (not need to fully combine it) add in wet ingredients.

Mix until fully combined, the oil is the problem child in this equation because if not fully incorporated it will seperate if batter is left to sit.

Pour into cupcake tin and bake in oven for 20-25 min.

Check with toothpick before removing, if it comes away with wet batter it isn't done, but toothpicks shouldn't come away completely dry either. We want the cupcake to be moist when you bite into it and the residual heat will continue to bake it even when removed.

Let cupcakes cool completely.

Once cooled, melt milk chocolate over a double boiler (I prefer Cadbury because I don't trust the store brand chocolate) and spoon/frost it onto the top of each cupcake.

This part is optional, but if you want spiderweb designs, melt some white chocolate over a double boiler and pour into ziplock bag.

Cut off just the tip of one of the corners of the ziplock bag and use to pipe a spiral on top of the milk chocolate. It does not need to be neat.

Take a tooth pick and from the centre of the spiral drag the tip of the toothpick outwards. It's important to make sure your milk chocolate isn't set or cooled. Repeat all around the cupcake until you get a spiderweb.

Put cupcakes in the fridge to let the chocolate set.

Once set you'll get a delicious crack of the chocolate topping when you bite into the cupcake. I chose not to go with the spider design because chocolate expensive and I honestly didn't feel like embellishing the cupcakes when I was just making them for me.

Hope you guys enjoy!

(Notes about pumpkin puree and making your own for this recipe under the cut)

*I prefer to make my own puree as I struggle to find canned puree. You can roast or steam the pumpkin but which method you choose will impact the water content of the puree. Water content is key to the moist consistency of this cupcake hence why I give a 100g range. It's best to use personal judgement with this part.

Roasting adds a wonderful depth of flavour to the puree but it can reduce the water content of the puree (depending on if you roast it whole or cubed).

Steaming is fast and and makes it easier to mash the pumpkin by hand, but it also adds a lot of water.

My solution is to weigh your pumpkin after the skin and seeds have been removed (if possible) and make note of it. Your pumpkin needs to be within the aforementioned weight range before cooking.

After roasting your pumpkin, weigh again and find the difference between weights. You'll want to replace at least half the weight lost with water (or a liquid of your choosing) when blending. I also suggest when roasting you add the salt needed to the pumpkin (just a tip).

If steaming, weigh again after steaming and squeeze out any excess water until you get close to its original weight (needs to be within the range).

As mentioned before, the range is important to get that moist consistency, somewhere between a cupcake and a fritter. The ratio of flour to pumpkin should be between 1:2 or 1:1.5 (2:3 to b more "correct").

[shithowdy]

Does Oliver follow game ghoul lore or the show's? And did Dallas give him a hug after the ugly cry event?

I've honestly gone for a mixture of whatever seems sensible to me! Even game ghouls are wildly varied in appearance and origin, so I don't feel too bad cherry-picking traits. Since whatever is put in the show is "officially canon", I'm looking forward to the explanation on a lot of stuff we've seen so I actually know what to do with it rather than speculate and tiptoe around it. I like the idea of there existing a dubiously-sourced chem that necessitates use when someone begins to turn feral, but the lore limbo of it all makes me itchy. How recent of a development is the drug/is it being a recent development why we haven't heard of it? If that's the case, was it recently developed because the "half life" of ghouls is becoming evident? Are there alternative methods to stave a feral descent? Is this something unique to the west coast ghoul types? Is it a situation where they were tricked and using one time actually damns them to needing it? What exactly are they extracting from feral ghouls, and are they the only source? Is there actually a point of no return, or was Cooper just being coldly pragmatic? Aaaaa!!!!

(I will say that I did like the "name repetition as an indicator" thing and I did definitely use it as the method through which Emil and Dallas learn his name after he slipped during those few weeks of Legion captivity, and obviously he got better. A psyker grandchild comes with many benefits. Also problems.)

(I also uhhh hope that in the show Lucy learns Cooper's identity through a similar crisis 🫣 Can you imagine!!!)

I've said Oliver does depend on a chem to stave it off, but I've left it vague with that he sources it from a Follower NPC with a (entirely self-imposed) life debt to him. I'll figure out what to do with it once the show explains more. Like other ghouls in the game and show, he also sucks down other chems and liquor like air and water, and the effect it has on him is basically "just to feel something" levels of effective until he overdoes it. Ambient radiation energizes and heals him (even sunlight, solar powered perk babyyy), but too much will make him aggressive and weird. He has rapid healing but can't make something from nothing, so small wounds will knit up with some light rads but large missing pieces will not (thus the face). There's a window where he could "fuse" tissue to his open wounds (this is how the boots problem technically occurred), but it has long since passed for his face. RadAway has a sedative/torpor effect on him, and a dart of it is probably the most effective way to take him down if you can get it into his skin.

He can only taste the most pungent food due to the olfactory situation, and he does feel spice, so he eats any garbage you give him and seeks out spicy food if available. He can fuck, because I know the question burns in everyone's mind, but the past century has been pretty dry for him outside of a blackout night here and there. His ghoulification was the result of an irradiated snowstorm, so his more mutated flesh is very top-heavy from where the snow settled on his shoulders and head. Like seen in the games, feral ghouls don't react with immediate hostility to him, and he can kind of assert himself as "alpha ghoul" to make them leave. He has partaken in cannibalism, but out of practicality-- if he doesn't eat this fresh post-battle meat, something else will. He does cook it, at least.

I'm still hoovering up lore as I find it, thank god for niche youtubers.

THANK YOU FOR ASKIN i'm so tickled. Dallas did not hug him after, both men are too emotionally constipated for that, but he's about to endure more hugs than he can handle once they get back to his "home".

[thejoyofseax]

Arabic Lunch, Corónú Nollaig na mBan

For Drachenwald's 12th Night Coronation, The Honourable Lords Arpad and Unegen hatched the idea of a journey on the Silk Road, starting in Italy, moving through the Middle East and Mongolia to China in different meals. My contribution to this was Saturday's lunch, as an Arabic meal.

Lunch at Coronation needs to be filling, survive being kept hot for an arbitrary length of time, and cope with a wide range of allergies, tolerances, likes and dislikes. Some of the royalty were not keen on lamb, which rather limits what can be done in medieval Arabic cuisine.

Eventually I settled on some recipes from A Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook (2018), translated by Nawal Nasrallah.

(49) Recipe for rummāniyya bi-dajāj (pomegranate stew with chicken)

Boil a fine plump chicken (dajāj fāʾiq) in salted water, along with galangal (khūlanjān) and cassia (dār Ṣīnī), a stick of each, until it is almost done.

When it is completely cooked, take fresh pomegranate seeds, both sweet and sour. Press them with a stone, put them in a sieve (ghirbāl) and press them down [to extract] the juice. Take half the juice and add it to the pot. Blend the second half with some [finely crushed] almonds, and add it to the pot [in the final stage] when it is simmering on the smoldering fire, to thicken the sauce. Season it with aromatic spices, rosewater, and camphor. Keep the pot on the smoldering fire to simmer, and then remove.

Modern Version: Boil chicken pieces (thigh or leg, ideally) in salted water with galangal root and a stick of cinnamon. Add pomegranate juice (which we can just buy, rather than needing to make) to the pot, and mix some more with ground almond, adding it to the pot toward the end of cooking as a thickener. Season with ground ginger, ground cloves, and ground cardamom.

Notes: I left out the camphor, since getting food-grade stuff reliably is very difficult, and it’s a more alien taste than I want to use in a main dish. Rosewater is on the do-not-serve list for some of the royalty too, so I left it out.

(101) Recipe for taqliyyat yaqṭīn (fried dish with gourd)

You need meat, gourd, garlic, black pepper, chickpeas, cilantro, and a small amount of polished rice (ruzz mubayya���). Boil the meat, [drain off its broth], and fry it with garlic, black pepper, and cilantro. Return the broth to it, and let it boil on a strong fire. Throw in the gourd and rice, and if preferred, some meatballs (mudaqqaqa), and then remove.

Modern Version: Simmer stewing beef in water until it’s falling apart (needs to be started early!). When it’s cooked, drain the broth, and fry off the meat with garlic and black pepper. Put it back in the broth with chopped butternut squash pieces, chickpeas, and rice, and cook until rice is done. Remove from the pot with a slotted spoon so that broth mostly drains away, and pile on platters.

Notes: Cilantro/coriander tastes like soap to many people, so I left it out here, and served it as a garnish instead. Exactly what the medieval Arabic gourd was is a bit of a mystery; butternut squash is an easily available substitute in the right direction. Chickpeas are listed at the beginning, but not mentioned in the method, so my guess was that they go in with the other ingredients at the end. These dishes were served with plain rice and flatbreads, with chopped coriander as an optional garnish, and there was also a vegan version of the rummāniyya bi-dajāj, replacing the chicken with chickpeas and aubergine pieces.

Everything seemed to go down well, and a few people were very pleased with some of the dishes, even the somewhat invented vegan version.

[buffaloextractionsystem]

Best Spice Extraction Methods

Are you looking for the best spice extraction methods? Learn about the best spice extraction method, cannabis oil extraction equipment, and supercritical fluid extraction process

[sublimecoffeefestival]

Elain Archeron Cookie Exchange

Thanks to @elainarcheronweek for this adorable idea!! This is the first of three recipes I plan to share. The first up is:

Chai-Spiced “Snickerdoodles”

(Note that these are technically sugar cookies, as they do not contain cream of tartar, but everyone in my life insists on calling them “snickerdoodles”)

I would bet that Elain would be a Swiftie, but I’m not convinced she’d be a big fan of Taylor’s tea-bag method. I prefer the flavor of incorporating spices inspired by Chai in the cookie. Like Taylor’s, these are adapted from Joy the Baker (the photo credit is also Joy the Baker! I’m in the process of moving as I work on my dissertation, and my husband accidentally packed my hand mixers and stand mixer)

For the Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup vegetable oil (choose a neutral-tasting oil)

1/2 cup (100 grams) granulated sugar

1/2 cup (60 grams) powdered sugar

1 1/2 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

Scant 1/8 teaspoon ground black pepper

1 large egg

2 teaspoons of vanilla bean paste (or vanilla extract)

2 cups (250 grams) all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon fine salt

For the rolling sugar

1 cup granulated sugar

1 1/2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 teaspoon allspice

1/4 tsp cardamom

Instructions

Preheat the oven to 350° F (175° C). Line baking sheets with parchment paper.

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add both sugars and cream together for a few minutes, until light and fluffy.

Add spices. Beat to combine.

Add eggs and vanilla. Beat to combine.

Add flour, baking powder, salt all at once. Mix on low (if using an electric mixer) or with a wooden spoon until combined. Do not over mix.

Chill in the fridge for one hour, or in the freezer for 15 minutes (just so it’s easier to work with)

Mix together all ingredients for the rolling sugar mixture in a shallow bowl or a pie plate.

When ready, measure out dough and form into balls. I like to use a 1.5 Tablespoon cookie scoop for this. Roll each ball in the sugar mixture.

Place cookie dough balls on the cookie sheet 2 inches (5 cm) apart. Bake at 350°F (175°C) for 10-12 minutes, or until edges of cookies are set. Let stand on the cookie sheet for at least 5 minutes, then move to wire rack to finish cooling.

Eat as is, or top with a vanilla, chai, or eggnog glaze! Store in an airtight container for up to 4 days.

Enjoy!

[the-barons-brew]

Irish Coffee: The Magic Made When Two Connoisseurs Collaborate

In my last post, I covered the history of Coffee and Cocktails, discussing its history, importance, and methodology. With that, it seems fitting to follow such an act with a deeper exploration of perhaps one of the most influential choices for this category since the Second World War, the Irish Coffee.

When combining coffee with cocktails, many aim for a sweet pairing to smooth out the bold flavor that coffee often carries, such as Kahlua or Bailey's Irish Cream. Irish coffee, however, lives as proof that sometimes embracing the bold and complementing it with additional notes works just as effectively in many cases, if not better.

Irish Whiskey, known for its signature triple-distillation process, is iconic in its own right, oftentimes being irresistibly smooth while carrying faint notes of certain spices, fruits, and even vanilla. Despite its punch, these attributes alone make it ideal for this cocktail. In the world of Irish Coffee, Jameson is typically the brand of choice, as it tends to represent all of these attributes quite reliably. Now you may be asking:

"Baron, surely it can't be as simple as combining coffee and Whiskey, can it?"

My answer to you would be technically yes, it is that easy, but to master this beverage is something else entirely, as the primary two ingredients are only half of the battle, it seems. The other piece would go to other ingredients. Many call for the cream to be prepared a certain way, whether that is aged, whipped, frothed, or a combination of any two or three of those options, as well as the addition of other syrups, liquers, and sugars.

One of the most well-known instances of Irish Coffee comes from The Buena Vista, in San Francisco, which claims to be the first to sell the drink in the United States.

This all amounts to personal preference more than anything, but I'll detail how I would make the ideal Irish Coffee.

First, the coffee. I'd choose a low-acidity blend of Arabica through an espresso machine, as this method and combination, similar to my Affogato, would yield a perfect extraction for a drink where coffee is only a piece of the puzzle. Pour four ounces of espresso into a stemmed toddy glass as shown above, followed with a shot of our Irish Whiskey, which in this case will be Jameson Black Barrel, as it's notes of spice and vanilla will compliment the coffee and cream layers quite well.

Afterwards, use a heavy cream that has been aged for two days and heavily frothed to keep an airated texture that holds its form on top of the liquid layers underneath. After carefully layering the cream into the glass, sprinkle cinnamon and nutmeg on top for additional flavor and garnish, and you have an incredible Irish Coffee ready to be enjoyed.

When it comes to how exactly to enjoy it, Irish Coffee is meant to be sipped through the cream, as that provides the fullest flavor and experience. Many agree that stirring the cocktail completely ruins it

Whether that bit is superstition rooted in years of tradition or genuine truth, many can agree that in the shared world of coffee brewing and cocktail mixing, the devil is in the details, especially when one's goal is to create a caffeinated concoction worthy of royals.

[sneakyparsnipslicer]

A New Lease On Life

Have you ever felt like being yourself limits you in a way? Like being born to a particular family or culture limits your potential and often how the world views you?

My name is Dr. Kurpreet Singh. I'm 27, single and longing for a life other than my own.

It's a well-known fact that Indian culture gives little freedom to the children. Great expectations from parents, often using the success to flaunt in others' faces. Despite being a well-studied and successful man of medicine, I must be causing my mother and father a great deal of disappointment. They keep setting me up for arranged marriages, but I know it's all for their gain, and whilst I've been introduced to some absolutely beautiful women, they're not exactly what I'm looking for.

During my education, I was envious of the other boys, they could laze about, talk anything they'd like, date anyone they'd like. My life was pre-determined, focus on my studies, ace every test. I love my parents, but the life they forced upon me doesn't exactly offer the freedoms that many of my peers take for granted. It seems clear to me my life was mapped out in their eyes even from conception; create a child prodigy, marry him into a wealthy family, have some beautiful children, die securing a promising future for their grandchildren. A noble plan I guess, but what about what I want?

It took some persuasion, but I was able to move from my parents' home into my own flat. My mother of course always hit with the obvious comments. 'Why are you settling for a flat? You need a mortgage for raising your family!' 'A single bed? No, you need a big bed to share with the right lady when you find her!' 'I don't like this place, too small. Where is the family supposed to sit for Diwali?' 'This is not a nice neighbourhood. You don't know anyone on your street. What you need is a good community, please come back and live with us Kurpreet, you'll be happier!'

Honestly she's not been happy with my flat since Day 1, saying I need to change this and that, chastising me on finding the slightest speck of dust. At least she never stays. When I'm alone, that's when I truly feel free of the pressure and expectations I have had placed on me.

Now, in the time I've had in my flat, I've been able to enjoy all kinds of freedoms, particularly conducting my own research into arcane topics. It's crazy to think that some things we dream of can infact be reality, through the right methods of course. My researches led me to discovering the likes of body possession and bodysuits, methods to change a person's entire likeness! There were stories of people documenting their transformations from their old bodies into new ones and I wondered if I could do the same. Through a few contacts I was able to obtain a small glass container of powder.

To anyone it looked like some kind of seasoning, it really wouldn't have looked to out of place on a spice rack. According to my supplier, it was a powder that numbed the nerves and extracted the soul. More or less, anyone I sprinkled the powder on would become a bodysuit, and I'd also be able to undergo a transformation much like the stories I'd become enamoured by. I kept the container on me, you never know when I might find the right person to become the vessel I need. Of course I went about my usual life at the local clinic as the kindly Dr. Singh, but beneath the surface, an almost inhuman hunger was growing inside me.

It happened on one evening, as I drove home from the clinic, I parked my car in my usual spot in the carpark and made my way towards my flat's front door. Even as I locked my car door I could hear people talking from the direction of my door. Sounded like a bunch of rowdy men. I got my briefcase out of my car's boot, cautiously pocketing my glass container as a precaution. 'I'm just going into my flat' I told myself under my breath. Taking a deep breath I began to make my way to my door. The voices seemed to be sluggishly singing some chant. Maybe they were on their way back from a pub after a football match. I turned the corner and saw four men in tracksuits sitting on the steps leading up to my door, beer cans littered all over the floor. I stopped in my tracks looking slack-jawed at the sight.

'Oi, the fuck you looking at?' demanded one of them when he noticed me looking. The rest stopped singing and turned their attention on me. I cleared my throat. 'Pardon me, Gentlemen. Could I possibly get to my front door?' I asked politely. It took a moment then they started laughing. 'Did you boys get any of that?' asked the one closest to my door. 'Nah man, all I heard was 'Oh deary, deary me!'' said another one imitating an Indian accent. 'Welcome to my Kwik-E-Mart, please come again!' said the one that addressed me at first, and they all broke into outrageous laughter. I wasn't about to let a bunch of racists make me lose my cool. 'Look, you're in my doorway, haven't you all got somewhere better to be?' I demanded sternly, folding my arms. It was at that point the one who hadn't said a word yet stood up. He glared at me and began to walk menacingly over. He was a fair bit taller than I am, quite bulky too. I backed away a few steps, subtley reaching for my little glass container. 'Why don't you fuck off back to India, Curry-In-A-Hurry?' asked the man, staring me down. The other men started laughing again. I mustered up my courage, removing the cork behind my back. 'I was born here in England, my family's been living here two generations' I replied smartly, looking him in the eyes. The man lifted his head from my breathing space, seemingly impressed. 'Well look at that boys, guess he's one of us!' he shouted, turning to the others. I was stunned. 'What, really?' I asked curiously. 'Nah, fuck off!' he said, turning back and aiming a punch at me. I anticipated this and ducked to the side, spraying the contents of the container in his face. He coughed and shook his head, wiping the powder out of his eyes. 'You dirty little…little…' he slurred, gradually losing consciousness and slumping down on the ground. His friends looked on shocked. 'Terry?' asked one of them, getting up to get a better look. 'Guess your friend has had too much to drink' I said shrugging. 'Nah nah nah, you threw something on him!' cried another one, standing up and pointing accusingly at me. The first one approached Terry's body and shook his shoulder. Terry's whole body wobbled like jelly. 'Shit, you've killed him!' he said, looking at me. At this point I looked darkly into his eyes. 'You wanna take your chances with me or are you gonna go?' I asked calmly. The guy shook his head, inching along the wall. 'Fuck no! Let's get away from this Voodoo creep!' he yelled staggering off. The other two ran off after him, leaving me and Terry alone. I gave his body a little kick with my boot, then lifted his arm up, which flopped back down as I let go. 'Well then Terry, looks like your check-up's due!' I chuckled, unlocking my front door and hoisting him over my right shoulder.

Getting into my living room, I placed Terry on my sofa and placed my belongings on the counter to the side. Getting a better look at the man, he looked to be roughly the same age as me, short brown hair, clean-shaven. Dare I say kinda cute. I removed his clothes to get a better look at what was on offer, I was met with the sight of some nice biceps and muscles, a very nice chest and abs. I had no doubt this guy probably could have actually knocked me out if he'd had a decent shot. 'Nice body Terry! Shame about your awful mouth and problematic mind' I said tutting condescendingly. I caught a glimpse of myself in the mirror and took a good, long look at myself. Slim built, soft black hair, a tidy goatee and the glasses I always wore. Not bad, but there was room for improvement. It occurred to me this might just be the last time I see my face like this, but I was ready to give it all up. Staring at myself I began to unbutton my shirt, revealing my flat chest and stomach, my skinny arms and slightly hairy chest. I began to smile, this was like a dream come true. I undid my belt, unlaced my boots, pulled off my trousers, socks and boxers and stood there fully nude. I looked at myself one last time and nodded, turning my attention to Terry. I pulled him off the sofa and placed him carefully on the rug. Nervously, I prised open his mouth, the stretching sound of elastic filling the room. My cock twitched and a grin spread across my face as I looked down into the darkness within his body. It was time.

I began by placing my right foot into his mouth, pushing down my foot and shin began to disappear past his lips. I thought it best to sit down for this, so I did just that. Placing my left foot inside, the rubbery squeaking continued as I pushed my legs down, Terry's mouth seemingly consuming my kneecaps and upper legs. Looking further down his body, I could see his own legs were swelling and darkening slightly, going from pale white a delightful tan. I could only imagine what the outcome was going to look like and my dick began to harden in delight. I began to move my thighs inside, I took care to push my erectifying penis into Terry's mouth too, seeing it further down stretching his length out and amazingly restoring my foreskin. I'd been circumcised as a child, so I'd never really known what it was like to have an uncut cock, but I guess that was going to be something for me to explore in good time. Hands on the floor, I began to slide my belly and chest into the mouth, seeing them firm up and darken Terry's body, I moved my arms inside too and they filled out his arms and hands too. I let my new hands explore my body, this was nice. Like REALLY nice. I stood up and walked over to the mirror, checking it out. Abs, ass, I had it all going on. I bit my lip and locked eyes with my reflection. My old face atop this new body looked back. I took off my glasses and put them on the counter, and through blurred vision I matched up Terry's lower jaw with my own and pulled his head over mine. I could feel my face contorting as I stood there for a moment, eyes shut, letting the transformation finish. I felt my face and hair, with one hesitant breath I opened my eyes. My new reflection looked back at me, clear as day. Terry must have had good eyesight, I could kiss those glasses goodbye. My black hair was still there, my goatee had survived the transformation too. I looked good, Terry and I had created one gorgeous guy. I gave my new cock a playful tug with my left hand and my new ass a squeeze with the right. I could finally leave my old life behind and enjoy any man I wanted, be anything I wanted. Ruffling up my hair and massaging my biceps I remembered, I had kept an outfit aside for this occasion. I hurried to my bedroom and flung open the doors, searching through my coat hangers I found it; a plaid shirt, skinny jeans with chains on them, a G-string to perk up everything on offer, and a leather harness, for later. I'd see about officially leaving the flat tomorrow, for tonight I'm hitting every gay bar in town and getting me some long-desired action. Dr. Kurpreet was gone, any remnants are getting fucked out tonight. From here on out, I am Hari, a cute guy in a big town with big dreams of being the most lustful male stripper around!

[psudopod-art]

Green (ish) And Orange Sweet Potato Casserole Recipe

I first thought of making this when I accidentally got Murasaki sweet potatoes instead of the classic orange at Trader Joe's. They don't taste noticeably different from the orange kind despite looking so different, especially after being drenched in sugar for this recipe. Full recipe, more photos, after the cut!

Ingredients

1 lb classic orange sweet potatoes

1 lb Murasaki sweet potatoes

1 egg

⅓ cup of sugar

½ teaspoon cinnamon

1 teaspoon vanilla extract

Recipe

Cook both sweet potato varieties whole with the skin on until the inside is soft. Timing and temperature depend on the size of your potatoes and cooking method. I put mine in a pressure cooker streamer basket for 30-45 minutes.

Start preheating your oven to 350°f

Separate the sweet potato varieties into two different mixing bowls and peel the skin. It should fall right off with even a gentle manual pull. Discard the skin.

Divide the sugar, cinnamon, and vanilla extract half and half between the two bowls. Whisk the egg separately the whites and yolk are mixed and slosh half in each bowl.

Whisk the Murasaki potatoes with an electric beater or hand whisk until soft and fluffy, then whisk the orange potatoes.

Spoon or pipe the potatoes in a fun decorative pattern into a 2-quart ungreased baking dish

Bake uncovered for 25 minutes.

Add marshmallows to accentuate your design and then broil until the marshmallows are golden brown.

Serve warm!

Photos

Chef Says

Find a recipe to cook your whole potatoes online. Sorry. It just doesn't matter for the recipe. Baked, steamed, pressure cooker, microwave, just make sure they are soft even in the very center.

The Murasaki oxidizes from white to grey-green after you peel it. So weird.

They really are so very easy to peel. This is a good recipe for a child sous chef to help out with. They can help peel, mix, experiment with the design, and scatter marshmallows. Very safe, no nasty germs or sharp knives.

I think you could add any kind of pumpkin or winter spice mix to this, ginger, clove, orange peel, go wild. This recipe is very "white Midwestern" mild and mushy, that's the recipe I based it on, so there's a lot of room for more spice.

Stay tuned for just a minute, I'm gonna add a couple more pictures in a reblog. Thanks for reading ♥️