#Ghee works well too

[curlyburp]

Happy National Grilled Cheese Day! Fun fact about me: I have a pan/lid combo just for making grilled cheese. I also have a very important question.

[the-art-of-witnessing-the-cosmos]

Vedic Remedies & healing approach towards energies of planets.

🌙Monday - Ruled by Moon.

🤍Start a day with a spoon of curd.

🤍Meditate for 10 mins.

🤍Sing om Namah Shivaya .

🤍Wear white colored clothes .

🤍 Flow white flowers, white rice into water to balance your mind & get the benefits of moon.

🤍 Feel your feminine side and acknowledge it's beauty & sacredness. Honor your emotional needs , feel , flow & create .

🤍 Love and allow yourself to receive, to be loved in return too.

Tuesday - Ruled by Mars.

🔥Do some workout, exercise, gym , running or yoga .

🔥Wear red colored clothes to energise yourself of this energy.

🔥 Acknowledge your & others wrong doings and let it help you create healthy boundaries for yourself.

🔥 Stand up for the right causes , for your & others well being. Be courageous enough to have faith in yourself.

🔥Cut off unhealthy habits , thought processes & unhealthy relationships. And be brave enough to accept your mistakes too.

🔥Run , shake your body , write an angry letter ( do not send it ) & burn it. Maintain an healthy outlet for your anger . It has it's right & necessary own place. 🌸

🔥Donate red lentils , red flowers into a river or ocean .

☘️Wednesday - Ruled by Mercury.

💚Wear green colored clothes more . Write , read & knit.

💚Do some puzzles .

💚Connect with your sisters and siblings , friends. Laughter & light-heartedness. Sing.

💚Flow green coloured clothes , green dal into a river , ocean.

💚Spend some time with mother nature , greenery.

⚜️Thursday ruled by Jupiter.

💛Pray , connect with your higher self. Read spiritual texts.

💛Be kind to yourself and others.

💛Feel gratitude genuinely for even little things. Meditate , go to a temple or a high spiritual energy place.

💛Wear something new ;). Wear yellow colored clothes or accessories to increase its essence.

💛Respect yourself & everyone.

💛Remember your Guru in your heart.

💛Feel the golden energy totally engulfing you. Feel hope for yourself.

💛Flow yellow colored flowers , yellow dal into rivers , ocean etc.

🕊️Friday ruled by Venus.

🌸Deeply appreciate yourself, your inner heart , inner self , talents , physical appearance. Self care day. Sing , dance , create , paint , feel beautiful.

🌸Meditate, sit in silence, connect with your true self :). Pray to female deities.

🌸Spend quality time with your female friends. Dive into your intuition & feminine spirit.

🌸Wear a flower in your hair . Jasmine fragrance. White or pink clothes.

🌸Accept yourself, acknowledge your light & dark side and forgive yourself.

🌸Lighter & brighter.

🌸Flow white flowers , white colored clothes, ghee etc into an ocean or river to balance it's energy.

Saturday ruled by Saturn 🪐

💙Light a sesame oil diya / lamp 🪔 .

💙Give yourself a sesame oil massage.

💙Keep yourself accountable and be impartial. Follow the right path of karma.

💙 Embody more self discipline in life. Respect people who work below your designations , bosses .

💙Donate to orphanges & old age homes.

💙Have a healthy sense of responsibility towards yourself and others.

💙Believe in higher justice power of the universe.

💙Work hard and learn to be patient with yourself & others.

💙Maintain Persistence , acknowledge your & others hardships and also grow through them so that you get the true gift of maturity.

💙Value time , efforts . Face your fears , accept your shortcomings and smile because you are still valuable & beautiful with it :).

💙Small menial work is no less a job. Respect your servants . Follow your ethics.

💙Be true 🙂

💙Feed food to black dogs.

💙Flow , black dal into a river or ocean.

Sunday ruled by sun.

☀️Give Surya jal to early rising sun.

☀️Acknowledge your divinity & true essence.

☀️Feel gratitude for the energy of sun that gives everyone its light & love.

☀️Create something, laugh & have fun.

☀️Wear red . Feel gratitude for the masculine energies within you.

☀️Spend some quality time with your father or father like figures or our universal father - the sun god.

☀️Perform , theatre acting, center stage singer of your room , innovative and be an authority unto your own self. Choose a Nobel path.

☀️Eat jaggery .

☀️Flow wheat grains ,jaggery into ocean , rivers etc.

PS : whenever you flow these specific items into rivers or oceans , you are balancing off your negative energies.

Thus be grateful and pray to your source of faith or Deity Varun Dev ( god of water & much more ) for his help & love 💕

DM to book a reading with me 🌻

[amelie-isnt-french]

The guilt starts to creep in during their second week in Daisy’s safehouse. The days leading up to it had simply been too busy to ruminate on much of anything – there had been laundry to wash and rooms to scrub, groceries to be bought that Jon could turn into warm, fragrant meals which would hopefully make Martin’s appetite return, and when the safehouse was clean and warm and stocked to the brim with food, he was busy holding Martin, which might very well be the most important job of his life to date.

Jon likes being busy, he excels at being busy. He had planned out their first (and only, so far) trip into the village to get groceries, from the list of what they would need to the order in which they would visit each store. Martin hadn’t needed to do anything apart from plastering himself to Jon’s side as Jon agonized over the tragic lack of ghee in the tiny refrigerator of the tiny Scottish supermarket.

(Martin had, however, carried a majority of their bags on their way back to the cottage. Jon’s protests about having carried much heavier groceries back in London went unheard as Martin shot a sceptical look at the bananas Jon was clutching in his right hand alongside the handle of his cane and stole those from his grasp as well. Stubborn bastard. Jon adores him so much his body aches with it.)

It is therefore particularly insidious, in his opinion, that things take a turn for the worse just when everything settles down a bit. But it makes sense, doesn’t it? They finally don’t feel like someone is going to break down the door and drag them back to the Institute anymore – at least not all the time. And with the life-threatening dangers seeming a bit... not gone, but further away, other anxieties rear their ugly heads.

continue reading on ao3:

~ shameless self-promo over ~

[the-uncharted-cookbook]

Cintamani Sap

Gin, orange liqueur, lemon juice, honey syrup, ghee butter, and blue food coloring

Nathan Drake raced a madman and his entire army to the steps of Shambhala.

I couldn't believe it when I first heard the story. And who could blame me? Especially because Victor Sullivan was the first person I heard it from. But Chloe Frazer did corroborate it and eventually Nathan Drake himself showed up at my bar with a small jar full of blue resin to prove it. He said what he had was all that was left of the mythical Cintamani Stone. Don't tell Nate, but I may have "accidentally" spilled them across the bar and pocketed one of the small blue pebbles in the chaos. Lucky I did too. I had no idea at the time, but that little bit of resin eventually saved my life.

According to legend, the Cintamani Stone was a jewel that would give its wielder great power and grant their every wish, but in reality it wasn't a stone at all. It was actually a massive piece of amber from the Tree of Life, hidden at the center of the lost city of Shambhala. The tree possessed incredible medicinal properties, like aloe vera, arnica, calendula, willow bark, yarrow, and other healing plants but on a much greater scale. When you consume the sap from the Tree of Life, your natural healing rapidly accelerates and you gain boundless energy. It can even halt aging. But over time, too much of the sap changes you. It stains your skin blue and your teeth black, and it gets inside your mind. You become dependent on it, a Guardian dedicated to protecting Shambhala and the source of the sap at all costs.

The Cintamani Sap cocktail is my attempt to capture the energizing and refreshing nature of the Tree of Life. Gin was chosen as the base because the prominent juniper flavor provides a piney, resinous taste. Ghee butter adds texture and flavor and harkens to butter tea, a popular drink in the Himalayas and surrounding regions. The honey syrup, in addition to sweetening the cocktail, thickens it slightly for a more sap-like consistency and a drop of blue food coloring gives the perfect color to match the Cintamani Stone.

CINTAMANI SAP

2 oz. gin 1 oz. dry curaçao (orange liqueur) 0.75 oz. lemon juice 0.75 oz. honey syrup 0.25 oz. ghee butter 1 drop blue food coloring Melt the ghee butter on a spoon over a flame or in a microwave. Pour all the ingredients into a cocktail shaker with pebble ice or crushed ice. Shake and strain through a fine mesh strainer onto fresh ice in a Mai Tai or double Old Fashioned glass. Garnish with a blue rock candy stick and an orange slice or peel.

I originally made the Cintamani Sap with a London Dry gin, specifically Bombay Sapphire, but it works wonderfully with a more citrus forward gin like Plymouth as well. Some of the ghee butter solidifies as you shake the drink so straining with a fine mesh strainer is important. The butter adds to the taste and texture of the drink, but there shouldn't be big butter flakes in it.

For the orange liqueur, I strongly recommend Pierre Ferrand's Dry Curaçao. As a replacement, Grand Marnier or other decent brandy based orange liqueurs would be fine. You could use blue curaçao which would also eliminate the need for the food coloring, but most commercially available blue curaçaos (and cheap orange liqueurs in general) are sickly sweet. If you use one, I would probably adjust the amount of honey syrup down to balance out the extra sweetness you'd get.

The recipe for honey syrup can be found here.

[indignantlemur]

Hi!

Before I start I just wanted to tell you that I absolutely love your works, 'Emigre' as well as 'The Stars keep watch' and I am really grateful for you giving us all such amazing and detailed views of the andorian culture.

I've read almost all of them, so I'm pretty sure that you didn't answer this question before, but in case you did, just ignore this ask :)

How excactly do andorian names work in your opinion. I get the whole clan thing etc. but is there an aspect that is present in all names e.g. that it starts with certain letters? Or is there a certain way a name is supposed to sound like to be andorian?

After all there is a vast difference between the names "Kevin" and "Vilashral 'Shral' of Clan Hrisvalar".

If there's not an answer to the question, it's fine too. I'm just curious if there's like a rule when you create your names? If you understand what I mean?

Hi there! And my goodness, thank you! I'm always so happy to meet new readers!

So my Andorian name process usually starts by checking over canon names. When naming a new character, I want to follow the hallmarks of canon Andorian names without copying them exactly.

For example, these are a mix of female and male canon names:

Ghee P'trell

Jennifer Sh'reyan

Keval

Krotus

Talah

Talas

Talla

Telev

Thy'lek Shran

Tholos

Thon

Thoris

Tysess

Ryn

Shras Endilev

Shukar

Va'Al Trask

Va'Kel Shon

Val Shon

Umarin

There are more, of course, but even with a small sample we can see a few things. Names beginning with the letter T are very popular, but the given names also tend to be two-to-three syllable long names. Beyond that, there's a mix of different types of vowels (short and long) and most of the consonants tend to be softer ones, though not exclusively.

For my headcanons and naming purposes, I have a couple of considerations to look at from this point. The first headcanon is that Andorians do not generally give non-Andorians their full names, because Andorii is a very sibilant language with a lot of soft sounds and drawn out vowels in rapid succession. Outsiders generally don't get their names right, so it's easier to go by shortened by-name than have to cringe every time your commanding officer calls you a salad by mistake.

The second headcanon builds on the first, in that full given names are broken into fragments. There are the face-name fragments that you give to strangers and off-worlders, and then there's the full name. Some individuals make use of a third fragment, which is a name used by close friends and loved ones, but it's less common. Not everyone abides by these rules, as there are always exceptions to every rule, but it's generally a good rule of thumb - especially with a culture where it's entirely too easy to find yourself in a duel to the death.

Taking all of that into account, I actually find name generators (I like this one, personally) for Andorian names to be a great starting point for creating a new name. A lot of the generated suggestions are meh, but if I can get a starting point, then I can fiddle with it until I have a name that feels right.

So, for example, I just generated ten female names:

Sevo Zh'viahliq Villen Sh'tiveq Ethrivia Zh'shrihres Esilaa Sh'vhiathrarh Aseraa Sh'kitrit Jhalli Sh'okialrarh Ipythosh Zh'rhethit Shryssa Zh'rolrirh Threra Zh'rhikress Vamaa Zh'ataakross

These are all kind of same-samey and a bit... jumbled, to look at. I want a name that a reader can look at without their eyes glazing over. So, what happens now is I take the likeliest lads (ladies in this case) of the lot and workshop them.

Let's say I want to do something with Shryssa Zh'rolrirh, Aseraa Sh'kitrit, and Vamaa Zh'ktaakross.

Shryssa Zh'rolrirh - a good starting foundation, but I already have a character called Shryss and they've reversed the capitalization of the rank and Clan name. In this case, I'll cannibalize one of the other names. The Clan name doesn't quite feel right to me, so I'll grab one of the other pre-generated ones and modify it.

Aseraa Sh'kitrit - I'm generally happy with this name, though I think the Clan name is a little meh, but it feels like I took "Sarah", dropped the H, added a vowel, and called it done. So, let's see if we can't make it sound more properly alien and maybe swap the Clan name for something else.

Vamaa Zh'ktaakross - this is the one I want to change the least, actually, but Vamaa still seems more like a face-name than a full name, so we'll adapt it a little.

Therefore, we get:

Shryssa Zh'rolrirh -> Jhalleshryssa "Shryssa" zh'Tiivekh -> Shryssa

Aseraa Sh'kitrit -> Ipseseraa "Seraa" sh'Shras -> Seraa

Vamaa Zh'ktaakross -> Ulavamaal "Vamaa" zh'Kraakross -> Vamaa

It's not a perfect system, and sometimes names just come to me on the spot rather than requiring help from a generator or other sources.

So let's look at Ambassador Thoris. Thoris is his face-name, but his full name is Anlenthoris th'Kor. In official documents, he is referred to by his full name, Clan, and rank, but in his day-to-day working life he is Thoris. In his personal life, his spouses call him Anlen. Under no circumstances would it ever be appropriate for someone like Dagmar or Shral to call him Anlen - the inference of having an intimate relationship with a married man of his rank and position would be considered a duelling offense.

Thanks for the ask! Hopefully I've managed to answer your questions, but I always welcome more if I haven't!

[droughtofapathy]

"Welcome to the Theatre": Diary of a Broadway Baby

Encores! Once Upon a Mattress

January 27, 2024 | NYCC | Encores! Series | Evening | Musical | Concert | 2H 30M

This one's going to be a little longer than usual, but not as long as it could've been, so you're welcome. I've been listening to the Mary Rodgers memoir, and going in knowing how and why this musical was crafted the way that it was really shed some light on the process. Highly recommend listening to the audiobook (as narrated by Christine Baranski), because it's wildly entertaining at every turn. As for the musical itself? Well... It's a nostalgia piece that does well in high schools all across the country. And that's great. J. Harrison Ghee, great. Nikki Renee Daniels, great. Harriet Harris, so great she had the house screaming with laughter every moment. Worth the entire night just for her.

Sutton Foster was one referred to as "the luckiest chorus girl" and I don't disagree. Sure, she's talented in specific areas. She's a good dancer, and has the breath support to sing whilst doing it. Sing well? Mmm...no. I've never been the biggest fan of her voice, but it was especially weak in this show, and that's shocking because this is kind of a role made for her. It's big and brassy and doesn't need to be sung well, just loud. And she didn't manage to do that. "Shy" was tepid. Jackie Hoffman out-belted her when she did it eight years ago, and she's a comedy legend. Sutton can get the laughs, that's for sure, but it feels so inorganic watching her roll around on stage. Comedy is hard, and Carol Burnett is a master at it. Her schtick will make you cry laughing, and it feels effortless even if it takes so much work. Sutton makes it look like her entire internal monologue is "I'm funny, I'm being so funny right now, I'm doing comedy," on repeat the entire time. Which, fine, sure, it's a show that works with that. I don't actually care that she's too old for this part (just like she's too old for Marian the Librarian) because it's objectively hilarious that a nearly-peri-menopausal woman is going to be the princess of the kingdom and have heirs, but I do care that she's not delivering the goods.

Listen to this "Shy" and then go do yourself a favor and listen to literally anyone else sing it. She gets a semi-powerful belt in at the end, but come on. This is supposed to be her bread and butter.

Verdict: A Lovely Night

A Note on Ratings

[allsadnshit]

good morning (it's 09:24am where I am) what kind of things do you eat/make for breakfast? I hope your week has treated you well and that your body doesn't cause you too many problems today. sending lots of love and soft morning sunlight to you iz !!! 💓🌄🐱

thank you :,-) breakfast can be really tough! I think most people skip it because of school or the work force and it's very very very bad for your health to do so I have made it a priority to bake myself something in advance like an oatmeal raisin cookie with rice flour, eggs, full fat pure butter or ghee, and lots of spices so I can have something in my system. I also think something like warm baked apples and a little bacon is great if you have time and energy!

on the go I usually try to have a prebiotic fiber rich fruit squeezie but I'd like to start eating something homemade and more filling eventually

[iambloop]

Some Reflections on Faith

A very close friend of mine is undergoing surgery this week. Being ill is never easy (I get existential every time I have a bad cold), but being seriously ill is a different thing. The whole experience is clouded with pain and uncertainty. It's uncomfortable to talk about it in an ongoing sense. You can detach yourselves from the past, and you can abstract away the future possibilities of age and illness, but in the now, all of this... it is unbearably heavy. Even as a witness standing at an arm's distance, I feel its weight radiating on me.

This brought me to the idea of God: people pray for health, for wealth, for hope.

...

I am not a "believer". I have been an atheist for as long as I can recall (although I have prayed during the occasional rock bottom life crisis). I do enjoy going to the gurdwara, but that's mostly for the prashad (halwa! in desi ghee!). Of all the religions I have witnessed, Sikhism and Buddhism are probably the most palatable ones, although I am sure there exist extreme forms of these as well. Even the most palatable ones have not converted me into a believer - I remain tolerant, but that's about as far as I have been able to go.

My relationship with God has always been strained. Even as a child, I don't think I really could believe. It was never a matter of choice - I just couldn't convince myself of those ideas. Instead, my early years were dotted with encounters that lean closer to "spirituality". I had a 4th grade teacher who introduced us to meditation and the idea of 'manifestation' (looking back, this is surprising - ideas of this form were considered very exotic back in 2010). I didn't (and still don't) consider these to be incompatible with atheism, but I no longer believe in these (I do advocate meditation, but not the manifestation kind).

It was a bit later that I claimed my (anti) religious identity of being an atheist. And until college, its tenets remained largely unchanged: that there is no proof of the existence of a higher being, and that phenomenon with no known explanations are not valid proof to support the existence of any supernatural entity.

...

In college, as I was exposed to a more abstract level of thought, my perspective began to shift. My beliefs remained largely static, in that I remained an atheist, but the lens through which I saw this problem changed entirely. Rather than fixating on the idea of religion and God as propositions to be evaluated, I became interested in religion as a part of the social fabric and the human experience. This shift simmered silently in me until it found its reflection in the outside world: here's a video by a fairly famous biologist at Stanford painting a tiny partial picture of what's called the cognitive science of religion.

But beyond understanding why religion evolved across nearly all known human cultures, there is... not much to it. Science is not a substitute for religion. Being religious has health benefits, but understanding that "being religious has health benefits" does not itself have any health benefits (maybe it makes you smarter, and that makes you richer, and I'm sure being rich has health benefits). It makes for better conversations, and hopefully a kinder attitude towards fellow religious friends and family members. I concede that.

...

It's only over the last two years that I've had a glimpse of the chaos that is woven into the fabric of the world. And in face of this chaos, I find my atheism too cold and rigid. "Chaos" is quite abstract. This is not the place for a lengthy illustration of my own experience of it, but it's enough to say that this has been a period punctuated with uncertainty, with relationships straining and expanding, with my sense of self and purpose and work ebbing and flowing, moving in different directions at different times. There is no pattern to the chaos when you are in it.

Ultimately, there's a lot of uncertainty and a lot of pain in life, and there's not a very clear reason for a lot of it. I'm sure that some doctor could explain why a lump formed on my friend's rib cage. They could very well explain why my mother's knees have started hurting suddenly and why they will likely stay this way now. But the anatomical or biological explanation is just a part of the whole picture. In the final analysis, it is not clear why we have to suffer through so much uncertainty and pain in the first place. It's the problem of finding meaning in a meaningless world (that is, if you concede it is meaningless in the first place).

...

I find myself going back to two chants that are quite different in essence. They offer me some comfort without imposing (m)any magical ideas on me.

[lookgoodfood]

Makes: 6 naans, ~15-16cm / 6 - 7" diameter

Prep Time20 mins

Cook Time10 mins

Dough rising:2 hrs

Ingredients

1 tsp instant / rapid rise yeast (Note 1)

1/2 cup warm tap water (~40°C/105°F in temperature)

1 tbsp white sugar

2 tbsp milk , full fat (low fat ok too)

1 1/2 tbsp whisked egg , at room temp (around 1/2 an egg, Note 2)

1/2 tsp salt , cooking / kosher

1 3/4 cups bread flour , or all-purpose/plain (Note 3)

30g / 2 tbsp ghee or unsalted butter , melted (Note 4)

Instructions

Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Egg and milk: Whisk milk and egg together.

Flour: Sift flour and salt into a separate bowl.

Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.

Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)

Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).

Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.

Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).

Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.

Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

Notes

1. Yeast – This recipe works with dry active yeast too, but the naan is not quite as soft. Follow recipe as written, including yeast quantity. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but it's a very specific step for this recipe because it yields a softer naan than adding the instant yeast directly into the dough. (Yes, we made a LOT of naan to try out all the various combinations to figure out the best one!).

2. Egg – I know this sounds strange, but we need 1/2 a large egg for one batch of this naan! Any more and it dries out the inside too much.

Just crack an egg in a bowl, whisk, then measure out 1 1/2 tbsp. OR just make a double batch of this naan so you can use one whole egg!

3. Flour – Bread flour makes the softest, fluffiest naan. But all-purpose/plain flour is very nearly as good. I wouldn't make a special trip to the supermarket just to get bread flour. But if you've got it, use it!

4. Ghee is clarified butter, one of the traditional fats used in Indian cooking. It is simply butter without the water and milk solids, so you have pure butter fat. It has a more intense flavour than butter. Either buy it, make it (it’s easy and keeps for months) or just use normal butter!

5. Garlic butter: Place 2 tbsp/30g salted butter or ghee and 1/2 tsp crushed garlic* in a small bowl. Microwave until butter has melted (do it in bursts so it doesn't explode!!). Stand for a couple of minutes to let the garlic flavour infuse before using.

* Garlic crushed using a garlic crusher or microplane

6. Cheese – Any melting cheese works fine here, though bear in mind if you use mozzarella it doesn't have much flavour. Monterey Jack is a good option that has flavour and stretches nicely!

7. How to promote dough rising – One of my favourite places to proof dough is in my dryer!!! Draught proof, easy to heat up a small space. Just run it for a couple of minutes, put the bowl in, close the door and leave it. Just don't turn it on!

8. Cooking pan – If you don't have a cast iron pan, you can use another type of skillet. Pour 1/2 tsp oil on a paper towel then lightly rub the base. DO NOT use a non-stick pan – the high heat required to properly cook naan will destroy the non-stick coating!

Here is the cast iron skillet I use - it's a Lodge (excellent value, indestructible!)

9. Make ahead naan – A last-minute discovery was that naan is great for making ahead! In fact, the bread flavour improves overnight, which is typical of most breads.

Make the dough up to the end of Step 5 - Proof 1. Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further.

Take the bowl out of the fridge at least a couple of hours before cooking. We need to take the fridge chill out of it completely otherwise the dough won't rise for Proof #2 (Step 6). Cut into 6 pieces, then proceed with recipe from Step 6 onwards. 

10. Nutrition per naan – Excludes extra ghee or butter brushed on top (and certainly excluding the cheese –  I have not control over how much you choose to stuff it with!)

[twotailednekomata]

Liveblogged Adventures of the Super Sons Reactions Masterlist

The list will be under the cut. (Part 2)

Prologue

The Temptation

This Dang Cover

Jon Is Holding a Car

Why is Dami Fighting a Bronze Statue of Superman!?

Don't Forget the Hawk

Oh, There's a Mini Story!

Action Detectives, Part One: Bad Guise (ghees, that's a long title):

'Sorry That Took So Long'

Jon Gets to Tease Dami, as a treat

'Stop Stuffing your Damn Face and Help Me!'

The Villain of Today is Found!

Damian is Done with Villain's Bullshit

(Damian) Another Job Well Done

'...That Kid I think Used to Work for Batman!'

The Fun's Now Over

Why Are We on the Dark Side of the Fucking Moon!?

*sarcastic & deadpan* Super-Dead is Verrry Clever

Edgelord, Star-Student Vibes

An End-of-School Pool Fucking Party

Confused About the Timeline

IT’S ADVENTURE TIME, BABY!!!

‘Summer of Super, Summer of Super, Summer of Super, Summer of Su-' 'Please Stop!'

The 'Supplies'

'There's a Monster at the Metropolis Mall' 'You Know What That Means!' '*tt* Please no...'

What Has Damian Been Shot With!?

Jon's Concern for Dami's Wellbeing

Jon Trying to Protect Dami & Damian Getting Covered in Bandages

Jon's and Damian's Relationship (Jon Caring for Dami and Ensuring his Safety)

Let Me Introduce You to My Gang - 'Tarzan'

Correction, it's Rex Luthor

No! Don't Drain One of My Boys!

DON'T HARM HIM!

Action Detectives, Part Two:

The 'Aliens' are Just Make-Up-ed Humans

I Think I've Connected the Cubes

Is The Hypercube Inside Jon?

Damian's Inner Turmoil

Ya! Get Their Asse- Oh Nevermind

Fucked Up Jon-Puppet

Don't Fight or Blammo

Interruption! Extra Jon Panel, as a threat

Terrified Faces

*curious* What's This New Development?

We're At the Fortress of Solitude!

… I Did Connect Shit but At Least I Understand

Jon Breaks Free to Prevent a Shot

Welp. The Puppeteer is Dead

Jon Getting Dragged Away By 'Joker Jr.'

(Damian's Characterising) 'JJ' Approaches his Cell

My Poor Boy, Jon! ˚‧º·(˃̣̣̥o˂̣̣̥)‧º·

Interruption! A Sketch of Me Hugging the Super Sons ｡ﾟ+.(･ω･)ﾟ+.ﾟ

Helping a Drained Bestie Out

Why A Corpse of a Kryptonian!?

'Sorry'

Jon Red & Blue (- o -)

Action Detectives, Part Three:

R.I.P 'Joker Junior'

Now, There Is Two of Them

Break! Soon..

Returned! 'You Faker!' 'Faker? I think you're the fake one around here'

Damian Has to Babysit these Bitches (neutral)

What's that Powder Thing!? & Rex L.'s Comment

Let's Do the OIdest Trick in the Book: Killing a Robin

Geez, 'JJ'! You Jumpscared Me!

Yes! Blue Jon Saved Them! ٩(^ᗜ^*)و

Damian is Sick and Tired of This Twin Jon Shit

Interruption! Just Damian doing Flippy Tricks ฅ ̳͒•ˑ̫• ̳͒ฅ

Break! An Extra Panel for Y'all •⩊•

Returned! Not cool, Rex bro

Burning Facts from one Damian Al Ghul Wayne

'Your Mom's Dumb!' 'She's our Mom!'

Is Push & Pulling a Falling Space Ship a Metaphor Of Some Kind?

'I'm Sorry, Rob, but We Gotta Juice!'

'*deadpan to the point of hilarity* Hay! Are those the kids that stole the ship?'

'We did it! We saved the city!' '*concerned* What do you mean!?'

Damian Does Care for His Companions, even if they are currently split into Red & Blue counterparts that hate each other

BTW, Red Jon is Not Feeling Too Good

Blue Jon... Are you alright?

Oh, Fuck-a-doodle

Haha! The Boys are Saved! (˃ᆺ˂✿)

I'M FINIALLY FINISHED!!!

[dilharfoods]

The Art of Tempering Spices A Guide to Tadka

Tempering, or tadka, is more than just a cooking technique — it’s a ritual that infuses dishes with flavor, aroma, and tradition. By frying spices in hot oil or ghee, you unlock their essential oils, transforming the taste of your food from ordinary to extraordinary.

How to Perfect Your Tadka

1. Choose the Right Oil: Ghee or mustard oil is ideal for Indian tempering, though neutral oils work well for lighter flavors.

2. Heat Matters: Always start with hot oil. If the oil isn’t hot enough, spices won’t release their flavors fully.

3. Order of Spices: Begin with whole spices like cumin or mustard seeds, followed by aromatic spices like garlic, curry leaves, or dried chilies. This layering ensures each spice has its moment to shine.

4. Timing Is Key: Toast spices until aromatic, but don’t let them burn. A few seconds too long can ruin the balance.

Why Choose Dilhar: At Dilhar Spices, our whole and ground spices are sourced for their authenticity and quality, ensuring every tadka bursts with flavor. From cumin seeds to red chilies, our range helps you create the perfect tempering for any dish.

Conclusion: The art of tempering spices is a skill every home cook should master. It’s a simple yet transformative technique that adds depth and character to any recipe. With Dilhar Spices, your tadka can truly capture the essence of Indian cooking — rich, aromatic, and unforgettable. Dive into the world of tempering and let your spices do the talking!

[woodenmooseroller]

Egg Parathas from Vegetarian India by Madhur Jaffrey (2015)

Servings: 4

Ingredients

1 cup chapati flour, plus extra for dusting

Salt

3-4 tablespoons olive or peanut oil, melted butter, or ghee (clarified butter)

4 eggs

2-4 fresh hot green chilies, finely chopped

3 tablespoons peeled and finely chopped shallots

4 cherry tomatoes, chopped

2 tablespoons chopped fresh cilantro

Freshly ground black pepper

4 generous pinches of garam masala

Instructions

1. Put the flour and 1/3 teaspoon of salt into a large bowl. Dribble in 2 teaspoons of the oil, butter, or ghee and rub it into the flour until it has a breadcrumb-like texture. Slowly add about 1/2 cup water, working it into the flour. You are aiming for a ball of soft dough, so you might not need all the water.

2. Once the ball is formed, knead it for 10 minutes or until smooth. Shape it into a ball, oil or otherwise grease it, and split it into a plastic bag. Set aside for 30-60 minutes.

3. Knead the dough again for a few minutes and divide into 4 equal balls. Flatten them slightly between your palms and cover them with a damp cloth.

4. Break the eggs into 4 separate bowls and beat each one lightly. Put a quarter of the chilies, shallots, tomatoes, and cilantro into each bowl. Add some salt, pepper, and garam masala and mix well.

5. Set a medium cast-iron frying pan or tava, an Indian griddle, over medium-low heat.

6. Meanwhile, dust your work surface with flour. Take one of the flattened balls, keeping the rest covered, and roll it out, flipping it over a few times and dusting it with flour whenever needed, until you have an even circle about 7 inches in diameter.

7. Brush it with about 1/2 teaspoon of the oil, butter, or ghee and fold it in half. Brush again with 1/4 teaspoon of oil, butter, or ghee and fold in half again.

8. Dusting with flour as needed, roll the triangle into a larger triangle, about 7 inches on each side. Lay it on one palm with your fingers spread out, then slap it onto the other palm to get rid of the excess flour.

9. Put 1 teaspoon of oil into the hot pan and slap the paratha right in the center. Dribble 1/2 teaspoon of oil over it and cook for 45-60 seconds, until the paratha has golden-brown spots on the underside. Using a fine-edged spatula, turn it over and cook for another 30 seconds.

10. Now lift the top flap of the paratha and pour 1 bowlful of egg mixture inside. It may not all fit, so keep the flap open and fold or scrape in the rest of the egg.

11. Flip the paratha and leave for 20 seconds, then flip again and leave for 10 seconds. It should now be done. Transfer to a large plate and cover with an upside-down plate.

12. Make all the parathas in the same way, taking the pan off the heat if it gets too hot as you do your rolling out, and then putting it back a little before you slap the next bread in.

[dheemahi]

Understanding Psoriasis: An Ayurvedic Approach

Psoriasis is more than just a skin condition—it’s a sign that your body needs attention. If you’ve been dealing with those stubborn, itchy, red patches, you know how challenging it can be. But what if there was a way to address the root cause rather than just the symptoms? That’s where Ayurveda comes in.

What Is Psoriasis, Really?

Psoriasis is a chronic autoimmune condition that affects the skin. It causes red, scaly patches that are not just uncomfortable but can also be a bit overwhelming to manage. According to Ayurveda, psoriasis isn’t just about the skin; it’s about what’s happening inside your body. Specifically, it’s often linked to an imbalance in the Pitta dosha, which is responsible for your body’s metabolic processes. When Pitta gets aggravated, it leads to inflammation and an accumulation of toxins (ama) in the body. The result? Those familiar patches on your skin.

The Ayurvedic Perspective

Ayurveda offers a holistic approach to treating psoriasis. Instead of just focusing on the skin, Ayurvedic treatments work on balancing your body’s energies, detoxifying your system, and making some lifestyle changes. The goal is to address the condition's root causes and improve your overall well-being. Sounds promising, right?

Why Psoriasis Happens According to Ayurveda

Several factors can disturb the balance of the doshas and trigger psoriasis:

Dietary Choices: Eating too much spicy, salty, or acidic food can increase Pitta. On the other hand, foods that are too dry or heavy may aggravate Vata, another dosha.

Stress: Emotional stress is a major trigger for psoriasis. It exacerbates Pitta, leading to flare-ups.

Lifestyle Habits: Irregular sleep, inadequate hydration, and exposure to harsh environmental conditions can throw your doshas off balance.

Environmental Factors: Extreme temperatures or pollutants can aggravate Pitta and harm your skin health.

Ayurvedic Treatment for Psoriasis

Now, let’s get to the part you’re probably most interested in—the treatment. Ayurveda approaches psoriasis treatment in three main phases.

Phase 1: Preparation for Cleansing

The first step is to prepare your body for cleansing. This involves internal and external oleation, where medicated ghee is administered following a strict regimen (Snehapanam). Think of this as the warm-up before the real workout begins.

Phase 2: Cleansing the Body

Next comes the cleansing part. Under medical supervision, you’ll undergo procedures like emesis (Vamanam) or purgation (Virechanam) to eliminate impurities from your body. Depending on your condition, medicated oil enemas or herbal decoction enemas (Vasti) may also be part of the process.

Phase 3: Healing and Maintenance

Finally, after cleansing, the focus shifts to healing and maintaining the positive effects. This phase involves specific internal medicines tailored to your needs. The aim is to keep your body in balance and prevent future flare-ups.

Diet and Lifestyle: The Ayurvedic Way

Diet plays a crucial role in managing psoriasis. To keep Pitta in check and reduce inflammation, here are some dietary tips:

Cooling Foods: Incorporate cucumbers, melons, leafy greens, and dairy products into your diet.

Anti-inflammatory Spices: Add turmeric, ginger, and coriander to your meals.

Avoid Aggravating Foods: Steer clear of spicy, acidic, and fried foods.

Maintaining proper hydration and sipping on herbal teas can also help flush out toxins and keep your skin healthy.

But diet isn’t the only thing that matters. Ayurveda also emphasizes lifestyle modifications to manage psoriasis effectively:

Stress Management: Practice yoga, meditation, and deep-breathing exercises to reduce stress.

Adequate Sleep: Ensure you get consistent, restful sleep to support your body’s natural healing processes.

Routine: Follow a balanced daily routine that includes regular meals, physical activity, and relaxation to maintain dosha balance.

Why Choose Dheemahi Ayurveda?

At Dheemahi Ayurveda, we believe in a personalized approach to treating psoriasis. Our team of expert doctors combines traditional Ayurvedic wisdom with modern healthcare practices. With regular consultations, consistent follow-ups, and active supervision during therapeutic sessions, you’re never alone in your healing journey.

What makes us unique? It’s our commitment to blending five generations of Ayurvedic knowledge with today’s healthcare practices. We document every treatment schedule meticulously, adding transparency and accountability to your care.

Whether you’re seeking psoriasis Ayurvedic treatment in Kerala or looking for Ayurvedic Treatment Packages in Kerala, Dheemahi Ayurveda is dedicated to providing authentic and effective care tailored to your unique needs.

Ready to Take the First Step?

Living with psoriasis can be tough, but with the right approach, you can manage it effectively. Ayurveda offers a holistic way to treat psoriasis by focusing on the root causes and supporting your overall health. If you’re ready to explore Ayurvedic treatment options, consider Dheemahi Ayurveda—where tradition meets personalized care.

Your journey to better skin health and overall well-being starts here.

[sayitalianolearns]

Diary entry 530

많은 더 음식을 먹어야 해서 7시에 일어났다… 내 다이엣을 시작했다, 근데… 현재로는 오직 정말 졸다 ㅎ.ㅎ 어젯밤에 로빈 후드라는 영화를 봤다. 너무 재미있었다~ 그 영화는 2018년에 개봉했는데 절대 볼 수 없었다. 마짐내! 할 수 있었다! 다른 나라의 영화들이 요즘 봤고 다 진짜 좋아했다. 미나리라는 영화를 여천히 기다기고 있다…

recipe (breakfast + snack)

ricotta (cow's) cheese 200 g + peach (1) 100 g + clarified butter/ghee 5g + honey 5g + cashew/pistachio cream 10g + ev. cinammon (as you like)

grana padano cheese 20g + hazelnuts 30g

dice the peach and put it in a pot with the butter until it gets softer (you can add cinammon as well); you can put in for 2' in the microwave. in the meantime, in a bowl add the ricotta and honey and mix them well. once the peach+butter is ready, pour it on top of the ricotta and add the cashew cream.

had a moment in which i thought it was gonna pour out of my nose but it was mostly that. i think i'll need the grana+hazelnuts snack too. (btw my hands still SMELL like butter like a criminal undercover...)

what i learnt

sometimes we just need someone (or be the one) to remind us of our real worth and abilities. it's normal to lose sight of it all while we're focused on something and trying to do well: at those times negativity/doubts may arise easily and carry us away. but we can focus back on us again.

i remember my high school english teacher: she's been with us for 4 years, guiding us through from middle school to high school. i'm still pretty sorry she had to change school on our last year, as i would have really loved to thank her properly for all she did (for me specifically ofc) and salute her... but that's how things go sometimes. anyway, during that 4th year our school gave us students the chance to take the exam for the FIRST Certificate in English by collaborating with the Cambridge University. they held afterschool courses as well to prepare us properly, but in all honesty... it all was pretty expensive. i thought: "i want to give it a try. if i pass well that's great, and if i don't... whatever, i tried. but it would bug me a lot to spend all those money in case it won't go well". so i decided to sign in for the exam but avoid the courses. my teacher immediately told me: "if someone can make it this way, it's you" and she told me this in such a confident way that i had to believe her. she also helped me a lot, giving me further homework and making me work a lot more in class as well (i was the one in charge of reading, chating and solving most of the exercises during lessons). what you don't know is that during middle school (3 years) i only had studied french, and the few months of english i had done during the last 2 years of primary school, had basically entirely vanished from my mind at that time. i had to start all over. and by this i mean that even pronouncing "business" has been a big deal during my first year (especially the first 6 months: i kept using french words/accent here and there). but she had been so patient and helpful, suggesting me to listen to music (with lyrics/translating them and singing), and making it all easier and better. and encouraging me a lot. and you know, in my 4th year i made it. i took the FIRST exam and passed it with C1. funnily enough my friends, who had joined the courses too, passed with A2 and B1: this for a while confused me and made me think i made it with the bare minimum (i wrongly considered A the top level LOL)... it was only after few years that i realized the truth. and yet i couldn't say thank you to my teacher for believing in me and in my potential so badly. but at times we realize what happened and what we did only after years and that's okay. i hope y'all had/have/will have someone like her in your life too.

song of the day

[the-firebird69]

Well I'm asking someone to come forward that wants to make the movie finally. I have a lot of ideas and they made a lot of money off you guys and if Yvonne doubt they've been blood off and they've been blaming Trump who they just knocked down in a couple years. And I'd like to call it

And I'd like to call it"Scary Movie 5" Monsters

Zues Hera i like it ok

Do you like this title and we like the movie I did and there are four in the series and the 5th would be movies and it adds some sort of widening of it and also what we're trying to say there are movies it is sit there making tons of money and we would have to collect money and we'd see what's going on. This is a great idea and he says there's tons of ideas in it for merchandising like cosplay and toys and so forth. And it's true too. And we could do that with other things as well it's gonna be a lot of work to do this but it's very very much worth it we need to get going on it and I have some great ideas.

trump

I don't want you coming at me you're stupid but really we think it's something else yeah they're starting to make karate uniforms for everybody they look different and it's not necessarily a ghee but it's kind of similar. It looks strange like you're on Vulcan. So they get the idea

So they get the idea

Hera

We need to take a break to go drink and eat something that's what we do

We need to take a break to go drink and eat something that's what we do

Thor Freya

Olympus

[dynamic-cookware77]

 Perfecting Dosas with a Cast Iron Dosa Tawa

Dosas are a beloved South Indian delicacy enjoyed by people worldwide. These thin, crispy crepes made from fermented rice and lentil batter are a breakfast favorite but are equally delightful as a snack or light meal. To achieve the perfect texture, flavor, and crispiness in your dosas, using a cast iron dosa tawa is essential. At Dynamic Cookwares, we understand the art of dosa making, and we're here to guide you on how to perfect dosas using a cast iron dosa tawa.

Why Choose a Cast Iron Dosa Tawa?

1. Even Heat Distribution: Cast iron tawas distribute heat evenly across the surface, ensuring that your dosas cook uniformly without hot spots. This results in dosas with a consistent texture and golden-brown color.

2. Excellent Heat Retention: Cast iron retains heat exceptionally well, allowing the tawa to maintain a steady cooking temperature. This is crucial for achieving the characteristic crispiness of dosas while ensuring they cook through evenly.

3. Natural Non-Stick Surface: When properly seasoned, cast iron develops a natural non-stick surface. This means you can cook dosas with minimal oil or ghee, resulting in healthier and lighter dosas without compromising on taste.

4. Versatility: Besides dosas, a cast iron dosa tawa can be used for making uttapams, pancakes, crepes, and more. Its flat surface and large cooking area make it ideal for preparing various dishes with ease.

Tips for Perfecting Dosas:

1. Preheat the Tawa: Preheat your cast iron dosa tawa on medium-high heat for at least 5-10 minutes before pouring the dosa batter. A hot tawa ensures that the dosa spreads evenly and cooks properly.

2. Season the Tawa: If your cast iron dosa tawa is not seasoned, it's crucial to season it before use. Apply a thin layer of oil on the surface and heat it until it smokes. Repeat this process a few times to develop a non-stick coating.

3. Use the Right Batter: The dosa batter should be of the right consistency – neither too thick nor too thin. A well-fermented batter with a slightly runny consistency spreads easily on the tawa, resulting in thin and crisp dosas.

4. Spread the Batter Correctly: Pour a ladleful of batter in the center of the hot tawa and quickly spread it in a circular motion using the back of the ladle. Start from the center and work your way outwards to create a thin and even dosa.

5. Add Oil or Ghee Sparingly: Brush or drizzle a little oil or ghee around the edges of the dosa and in the center. Using too much fat can make the dosa heavy and greasy, so apply it sparingly for a light and crispy texture.

6. Flip at the Right Time: Wait until the edges of the dosa start lifting off the tawa and the bottom turns golden-brown before flipping it. Cook the other side briefly for a few seconds to ensure the dosa is cooked through.

7. Serve Hot: Dosas are best enjoyed hot off the tawa. Serve them immediately with chutney, sambar, or your favorite accompaniments for a delightful South Indian meal.

Caring for Your Cast Iron Dosa Tawa:

1. Season Regularly: After each use, wipe the tawa clean with a damp cloth or paper towel. Avoid using soap or harsh cleaners. Re-season the tawa as needed to maintain its non-stick properties.

2. Store Properly: Store the cast iron dosa tawa in a dry place. Avoid stacking heavy objects on top of it to prevent warping.

3. Avoid Abrasive Scrubbing: Use a soft sponge or brush to clean the tawa. Avoid using abrasive scrubbers or harsh chemicals that can damage the seasoning.

By following these tips and techniques, you can perfect dosas using a cast iron dosa tawa and enjoy crispy, flavorful dosas at home. Explore Dynamic Cookwares' range of high-quality cast iron tawas designed for dosa perfection. Happy dosa making!