#Homemade barley water

[diabetesreversalprograminindia]

Barley Water: Benefits, Side effects & Its Recipe

This article is originally published on Freedom from Diabetes website, available here. Barley water is a healthy, cooling drink loaded with nutrients. Its available over world. This water keep our body hydrate and cool in the summer. Do you know barley is used in beer and whiskey production. But very few people know that there is something like a simple recipe that is very effective in health and very good for diabetics, and can help in Diabetes Reversal.

Jau is very nutritious. It is rich in minerals, vitamins, fiber, phosphorus, calcium, manganese, magnesium and copper, vitamin B12, iron, and protein, and is very low in fat, cholesterol, and sugar content.

How to make Barley water?

Take 3/4 cup barley, 2 lemons (zest and juice), 6 cups water, Rock Salt optional.

Method:

Rinse barley under cold water until clear.

Place barley, grated lemon peel, and 5-6 cups of water in a pan.

Bring to a boil, then simmer for 10 minutes.

Strain into a bowl and discard the barley.

Stir in lemon juice and let cool to room temperature.

Pour into bottles and refrigerate. Store for up to 1 week

Now lets understand the benefits of Barley water:

Barley water help to lower BP and cholesterol.

It can help in effective weight loss, take 2 to 3 glasses per day.

Barley water has great healing properties.

Good for healthy bones and teeth and boosting immunity.

Helps combat diabetes and good cardiovascular health.

Improves digestion and constipation.

Cures impotence.

Reduces your risk of cancer, symptoms of arthritis,

Improves skin elasticity, brightens the skin tone, hair growth.

But you have to remember this, Barley water is safe for most people but for few, it can cause Side effects of bloating gas or a feeling of fullness. Barley can also cause an allergic reaction in some people. And People with high potassium and renal patients should avoid the use of lemon or lemon peel in barley water.

The best thing about barley water is we can prepare it in large quantity and store it in the refrigerator. It can be had any time and to get maximum barley water benefits one should drink it two times a day.

So what are you waiting for? Start having barley water.

To read more, click here. Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!

[youmaycallmeyourhighness]

What if mirabel gets a gift that is connected to demeter Gia and persephone? Basically, since the candle and Casita like her more, they gave her something like that. I know that Isabella has a gift like that, but the magic isn't happy that she was just not growing anything else.

Bahahahahaha! AHAHAHAHA! That's hilarious.

Isabela; minding her business, growing flowers, doing her thing.

The Miracle; actually, you know what, screw you. specifically. just cuz.

Or at least that's how she'll see it. Imagine for a moment , that you're Isabela. You're doing your best at your role, being the golden child, setting the example. Always pretty, always graceful, always perfect. Never a hair out of place. And lately, your annoying little sister is even more aggravating then usual. Probably because the town is in trouble.

The crops that feed the town are failing. Tía Pepa is out all day, doing her best but it's not just the weather, it's the soil, and the water from the river and a bunch of other things Isabela doesn't understand. People are talking about going on rations, there's not enough to feed the town much less sell to the outside. If the crops fail, the village fails, and if the village fails, people will turn on the family. At least that's what Abuela says.

The family must be strong, and unshakable, now more than ever you must present well. You must help in anyway you can, be the example, be perfect. It feels useless. People are hungry and you can't help them, your gift only a distraction from the troubles. The family meals start to go thin, everyone's patience even thinner.

And then, a door appears. You think it must be for Antonio, but he's too young and his has been there since he was born, a faint outline growing in the wall. This one is bright and glowing and ready.

It's for her.

The family is tense and quiet, with whispered discussions and wary glances. You can only think of how much worse it will be when she fails again. Mirabel, shaking head to toe, touches the doorknob, and the bright glow forms into an image of her, with an apple cupped in her hands.

The room is enormous, rows and rows of berry patches and corn stalks and lettuce heads and barley. In the center of it all is an apple tree, large and heavy with fruit. There's a patch of plump, bright red strawberries next to you, you pluck one and bite into it. It's one of the best strawberries you've ever had. Wouldn't you be infuriated?

Their powers are similar but the divide is clear; Isabela makes flowers, Mirabel makes food.

No matter how hard Isabela tries she can not push her blossoms past their flowering, no plant she makes can bear fruit. And no matter how hard Mirabel tries, she can not restrain her sprouts and freeze their blooming, her plants must produce.

Isabela is beautiful and has perfect manners. Mirabel is charismatic and thoughtful.

Isabela is always preferred but Mirabel is always needed.

(something something about how Isabela can't make things of substance and is trapped in a box and how Mirabel can't just do something, it must also be of use or it doesn't count something something)

Mirabel's life turns on its head so fast it probably makes her dizzy. All of a sudden people are very happy to see her and quick to include her. She walks through the fields with Pepa and together with the farmers they restore the crops. From that other Madrigal to town hero in like a week.

She can make a wide variety of high-quality and expensive fruits and vegetables, livening up the dinner table and stimulating the economy. She'd probably try to make those edited grapes. Her golden earrings would be apples but you know Mirabel would wear all kinds of food earrings

Of course, Mirabel would want to do more, and would strive to become the apple (pun intended) of Alma's eye. She makes her own spices and gifts them to people in homemade jars, as well as jams and jellies. This gift would probably bring her closer to Julieta as well and she'd be all over the kitchen, learning to cook and bake, she's quite known for her fruit pies and always has some new recipe or exotic fruit for the family to try.

I think, despite apple being her symbol, Mirabel really likes orange blossoms and is a bit sad she can't grow them. She wishes she could see butterflies and other pollinators around her, so she grows them from scratch in the corner of her room. If she uses her powers at all they lose their petals and sprout oranges, and she's not dumb enough to ask Isabela, their relationship as complicated as it is.

[magickkate]

Hey, fellow witches and magical souls! Today, let's delve into the nurturing embrace of the element of Earth and uncover its profound significance in the practice of witchcraft. 🌿✨

🌱 Elemental Correspondences: Earth is associated with the North direction, the season of winter, and the midnight hour. Its energy is stable, grounding, and deeply rooted in the physical realm. In the magical circle, Earth represents the manifestation of our intentions, abundance, and fertility.

🌿 Magical Properties: The element of Earth is rich with magical properties that enhance our spells and rituals. Here are some correspondences to incorporate into your practice:

Direction: North

Rules: Stability, foundation, manifestation

Time: Midnight

Season: Winter

Planets: Earth, Saturn

Zodiac: Taurus, Virgo, Capricorn

Crystals: Crystals such as green aventurine, moss agate, and hematite resonate with the energy of Earth, grounding and stabilizing our energy while promoting growth and abundance.

Herbs: Herbs like patchouli, sage, and cedar embody the essence of Earth, offering protection, purification, and grounding properties in our magical workings. [remember: white sage is endangered! and be mindful of other practices :D]

Symbols: Symbols associated with Earth include the pentacle and the Tree of Life, representing fertility, growth, and the interconnectedness of all living beings.

Colors: Earthy tones such as green, brown, and earthy reds symbolize the element of Earth and can be used in candles, altar decorations, and ritual attire to amplify its energy.

Ritual Tools: Tools such as the pentacle, salt, and stones are commonly used in Earth magic to ground and center our energy, create sacred space, and connect with the natural world.

🌎 Incorporating Earth Energy: To harness the power of Earth in your practice, spend time connecting with nature, whether it's through gardening, hiking, or simply taking a walk in the woods. Practice grounding exercises, such as visualizing roots extending from your body into the earth, to anchor yourself in the present moment and draw upon the stabilizing energy of the Earth element.

Some of the rituals and practices associated with the element are:

Grounding and Centering: Many earth magic rituals begin with grounding and centering techniques to connect with the Earth's energy and find stability.

Sacred Space Creation: Creating a sacred space, often through rituals like casting a circle, is common in earth magic to establish a connection with the natural world and create a protective boundary.

Offerings and Prayer: Offerings of herbs, grains, or other natural materials are made to the Earth or nature spirits as a way of giving thanks and seeking blessings.

Divination: Some practitioners of earth magic use divination methods such as scrying with natural materials like stones, water, or soil to gain insights and guidance

🌿 Manifesting Abundance: Earth magic is particularly potent for manifesting abundance and prosperity in our lives. Work with Earth correspondences in spells and rituals focused on financial abundance, career success, and material wealth, aligning your intentions with the fertile energy of the Earth to support your manifestations.

Related recipes with Earth are:

Root Vegetable Stew: A hearty stew made with root vegetables such as potatoes, carrots, parsnips, and turnips. Add onions, garlic, and herbs like thyme and rosemary for flavor. This dish symbolizes grounding and stability, as it features ingredients that grow beneath the earth's surface.

Whole Grain Pilaf: A pilaf made with a variety of whole grains such as brown rice, quinoa, barley, or farro. Cook the grains with broth, vegetables, and herbs like sage or parsley for added flavor. Whole grains are associated with fertility and abundance, making this dish a fitting representation of the Earth element.

Herb-infused Bread: Bake a loaf of homemade bread using whole grain flour and infuse it with earthy herbs like rosemary, oregano, or thyme. The process of kneading and shaping the dough can be a meditative practice, connecting you with the Earth's energy as you work with the ingredients.

Roasted Vegetable Medley: Toss a variety of seasonal vegetables such as squash, Brussels sprouts, cauliflower, and bell peppers with olive oil, salt, pepper, and herbs. Roast them in the oven until tender and caramelized. This dish celebrates the abundance of the harvest season and the earthy flavors of freshly harvested produce.

Herbal Tea Blend: Create a custom herbal tea blend using dried herbs such as chamomile, nettle, ginger, and licorice root. These herbs are associated with grounding, healing, and nourishment. Steep them in hot water to create a comforting and aromatic beverage that can be enjoyed throughout the day.

Harvest Salad: Combine mixed greens with roasted beets, carrots, walnuts, and goat cheese. Drizzle with a vinaigrette made from olive oil, balsamic vinegar, and Dijon mustard. This salad showcases the vibrant colors and flavors of the harvest season, while also incorporating ingredients that are deeply connected to the Earth.

Ethics and Guidelines:

Respect for Nature: Earth magic emphasizes respect for the Earth and all its inhabitants. Practitioners are encouraged to work in harmony with nature and avoid practices that harm the environment.

Responsibility: Practitioners of earth magic often adhere to the Wiccan Rede or similar ethical principles, which emphasize the importance of acting responsibly and avoiding harm to others.

Personal Empowerment: Earth magic is often seen as a path of personal empowerment, encouraging practitioners to connect with their inner wisdom and intuition while respecting the interconnectedness of all things.

🌿 Embrace the grounding energy of the Earth element, dear witches, and let its nurturing embrace guide you on your magical journey. May you find strength, stability, and abundance in the fertile soil of the Earth's embrace. 🌿🌎✨

Learn more:

Earth Magic by Dodie Graham McKay This book explores various aspects of earth-based spirituality and magic, providing practical guidance for individuals interested in deepening their connection with the Earth. The book covers topics such as:

-> Foundations of Earth Magic: McKay lays the groundwork by discussing the significance of the Earth as a source of spiritual power and wisdom. She emphasizes the importance of cultivating a relationship with nature and honoring its cycles. -> Elements and Correspondences: The book explores the elemental energies of Earth, Air, Fire, and Water, highlighting their correspondences and symbolic meanings in magical practice. McKay offers insights into how these elements can be invoked and utilized in rituals and spells. -> Rituals and Practices: Earth Magic provides a variety of rituals, meditations, and exercises designed to deepen one's connection with the Earth and tap into its energies. These practices range from simple grounding techniques to elaborate ceremonies for honoring the seasons and natural cycles. -> Herbalism and Plant Magic: McKay discusses the magical properties of herbs and plants, offering guidance on how to work with them in spellcraft, healing, and spiritual growth. She shares recipes for herbal remedies, incense, and potions, along with tips for cultivating a magical garden. -> Divination and Earth Wisdom: The book explores divinatory practices such as scrying, rune casting, and earth-based tarot readings, showing how these methods can be used to gain insights and guidance from the natural world. -> Ethics and Responsibility: Throughout the book, McKay emphasizes the importance of ethical conduct and responsible stewardship of the Earth. She encourages readers to approach magic with respect, integrity, and a commitment to environmental sustainability.

[abookishdreamer]

Character Intro: Triptolemus (Kingdom of Ichor)

Nicknames- God of Crops by the people of Olympius

Honey by his wife

Dad by his son

Trip by his brother & friends

Age- 37 (immortal)

Location- Achaea, Olympius

Personality- He's a dedicated hardworker with a general laidback temperament. He holds family, community, and wellness of the land to the utmost of importance. Despite being a grudge holder, he doesn't see the need for unnecessary drama in his life, opting for simplicity. He's married.

He has the standard abilities of a god except shapeshifting. As the god of farming his other powers/abilities include transfiguration (can turn beings into a plant, tree, or crop), being able to use ancient/modern farming and gardening tools proficiently as weapons, soil manipulation (edafoskinesis), as well as chlorokinesis (to a much lesser extent than Demeter).

A notable physical feature is his golden brown tan skin, due to him always being outdoors.

His natural scent is a mixture of fresh damp soil and sweet corn.

Triptolemus is a native of Eleusis. Mostly bad feelings and memories come up whenever he thinks about his homeland; never mind the constant death he was surrounded by in his early godhood.

He's married to Eunostos (goddess of the flour mill). They have a child- a son Deipneus (god of cooking & breadmaking). Other members of Triptolemus' extended family includes his younger brother Trochilus (god of the mill wheel), his father-in-law Cyamites (god of beans), his sister-in-law Promylaia, as well as his nephews Matton (god of meals) and Keraon (god of baking & wine mixing).

He lives on a thirty acre farm property with his wife in a french country style home. The house has natural wood flooring, a wraparound porch, antique furniture (like armoirs), wood beamed ceilings, simple yet elegant chandeliers, & nude and cream colored toile patterned wallpaper. On the same farm just a few minutes away, there's the house his brother and wife live in.

Triptolemus is a HUGE animal lover. On the farm there's cattle, sheep, goats, pigs, ducks, chickens, & horses. There are a few employees on the farm (like a leimonide named Maris), but he and his brother don't mind actively participating in the responsibilities of the farm like trimming the horses' hooves, bringing in/tagging the many crops, administering vaccines to the animals, or operating farming equipment.

He usually starts his day at the crack of dawn. Following a session of meditation, Triptolemus will ride through the farm on his horse- a quarter horse named Moxie then take a swim in the private pond. He'll then tend to his garden before breakfast.

Displayed in the living room is a farming pitchfork forged from adamantine by Hephaestus (god of the forge). It's taken the place of Triptolemus' former divine symbol.

He loves eating a steaming plate of gyeran bap for breakfast. He also really likes when his wife makes buttermilk biscuits alongside her cajun breakfast casserole (made with scrambled eggs, sliced andouille sausages, shredded hash browns, hot sauce, heavy cream, red peppers, various spices, & shredded cheddar cheese. He'll also enjoy a big bowl of Earthly Harvest cinnamon oat hearty nut medley cereal (which is cinnamon coated flakes, almonds, pumpkin seeds, pecans, and walnuts).

A go-to drink for him is bori-cha (barley tea) which he brews himself. He also likes his brother's homemade banana milk & sujeonggwa, mineral water, orange juice, his wife's homemade iced tea, beer, white wine, sparkling lemon cocktails, ginger ale, lemonade, mint juleps, good farmer cocktails, celery tonics, as well as hard cider cocktails. His usuals from The Roasted Bean include a cafe au lait and an olympian sized green tea.

There's a couple of secrets Triptolemus has kept close to him, only divulging in it with trusted beings in his social circle. In his early days of godhood, he was under the brief mentorship of Demeter (goddess of the harvest & agriculture). It's not a known fact in the pantheon or the public. His brother Trochilus was establishing his godhood in Corinth.

In the early days of the Titanomachy, Eleusis was the most fertile place in the entire country. Triptolemus and Demeter would be responsible for feeding many beings that were displaced due to the war. Every time the tax was raised, he would hand deliver a basket of crops to the needy and hungry families.

Triptolemus' earliest accomplishment in his godly career was when Demeter gifted him an Imperial Gold wheeled chariot, which was pulled by two majestic looking winged serpents. He traveled all throughout the country, feeding the hungry. Triptolemus was seen as a folk hero- first in Eleusis, then in Athens.

He had a quiet adversion to overseeing the Eleusinian Mysteries, being that he was never comfortable around suffering & death. He then spoke out against Demeter regarding her treatment of Celeus, the lord of Eleusis at the time as well as his family- particularly his son Demophon. Seemingly without warning, his chariot was revoked and Triptolemus has his mentorship transferred to Eubouleus (god of the swine & ploughing).

Even though he wasn't active in the war on the battlefield, Triptolemus supported Zeus (god of the sky, thunder, & lightning) and the rest of the Olympians.

After the war, he spent some time in Athens & reunited with his brother before settling in Achaea.

Triptolemus had no say in the matter when Demeter came back into his life by way of her newfound friendship with Eunostos and Promylaia. The family even relocated back to Eleusis while their sons were still little. At this point, he didn't tell anyone about his early godhood. Triptolemus always maintained a friendly disposition whenever Demeter came around and was surprised when his son & nephews developed a friendship with her daughter Persephone. When his wife and sister-in-law eventually had a falling out with Demeter, Triptolemus wasn't terribly surprised. When the family relocated back to Achaea, he finally revealed his past with the harvest goddess.

Despite his status as a minor deity, Triptolemus has two temples built in his honor- one in his native Eleusis and one in Athens.

He leads an active lifestyle through tai chi, riding horseback, jogging, working out, & even bullriding!

Triptolemus loves his younger brother and appreciates how protective they are for one another. Though their experiences in godhood was drastically different, they understand each other in a way that most can't, aside from their wives. They have a good working relationship as well, being that they're business partners.

He has a sandwhich inspired by him at his son's nationwide business The Bread Box. The farmer sandwhich is a toasted baguette with roasted chicken, sweet corn, melted brie cheese, tapenade, a thyme mayo spread, and romaine lettuce.

Triptolemus adores Eunostos. He finds his wife's supple soft skin & natural scent of flour and powdered sugar to be addictive. He also admires how she held her head high after the fallout Demeter. They enjoy spending time outside of their shared business- like taking a weekend trip to Athens to visit her father, traveling to New Olympus to see their son, or going on double dates with Trochilus and Promylaia.

He's heard whispers that the chariot (claimed by Demeter) was thrown into Tartarus following the end of the war, but he can't be too sure.

Triptolemus has a good relationship with his son and is proud of all of his accomplishments as a deity. He wishes that Deipneus would call him more often, but is understanding of his busy schedule. When he and his wife travel to New Olympus, Triptolemus (along with his brother) will play basketball at Eaglepoint Park with Deipneus, Keraon, and Matton.

Whenever he and Eunostos travels to New Olympus they'll either stay over at their son's brownstone in a guest room or they'll rent a room at The Hearthwood Inn.

His primary source of income comes from the business he co-owns alongside his brother, sister-in-law, & wife. The Achaean Flour Company is one of the largest manufacturers and distributors of flour & flour products. On his own Triptolemus is the head of the Farming Union of Olympius, an organization that works to improve the quality of life and economic well-being of family farmers, ranchers, and rural communities. He also owns a small farmer's market in the town's square, known to give away products for free sometimes!

In the pantheon Triptolemus is known for his finger licking yangnyeom chicken, fried chicken covered in a sweet & spicy sauce and garnished with sesame seeds.

His favorite sweet treats includes his wife's beignets, his brother's bingsu (sweet shaved ice), and his own baesuk and yaksik (sweet rice cakes added with nuts, dried fruit, & honey).

In the pantheon Triptolemus is good friends with Ktesios (god of the household), Karmanor (demi-god of the harvest), Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity), Apólafsi (god of enjoyment), Kópros (god of manure & excrement), Corymbus (Cory) (god of the ivy), Záchari (god of confectionery), Pan (god of the wild, satyrs, shepherds, & rustic music), and Hestia (goddess of the hearth).

Aside from Demeter, he also dislikes Limos (goddess of starvation & famine).

Triptolemus thinks that his son's girlfriend Pandaisia (goddess of banquets) is a sweetheart.

His favorite frozen treat is pear ice cream.

When he and Trochilus travels back to New Olympus soon, they plan on finally tackling the culinary behemoth known as the Mt. Olympus burger at Poté Tróei, the restaurant owned by Adephagia (goddess of gluttony).

For fun, Triptolemus hosts a gardening club every week, open to anyone. The members generally "meet" online on Fatestagram by use of video group chat, with an in-person meeting at his greenhouse. Maris is one of the members.

He likes the jars of sweet onion salsa Priapus brings for him.

His favorite thing to get at Hollyhock's Bakery is the jumbo pancake cookie (topped with a buttermilk syrup glaze & a dollop of vanilla buttercream).

Triptolemus, Eunostos, Trochilus, and Promylaia always participates in the annual Achaean Beignet Festival.

Another trip he's planning is to Crete to see Karmanor compete in a bullriding competition.

His favorite meal is his wife's spicy sausage penne along with yangnyeom chicken, topping it off with a cold glass of hard apple cider.

In his free time Triptolemus enjoys gardening, cooking, baking, bike riding, swimming, basketball, sunbathing, golf, football (soccer), and sailing.

"The farmer has to be an optimist or he wouldn't still be a farmer."

[liminalmemories21]

Hi Lim! Here is my very very late nice ask for you:

Since I know you love soup and it has been cold af up here, what is your favourite soup and how do you typically like eating it (like with bread or crackers or rice or whatnot)? If you also have a recipe please send 👀

I hope you have a lovely day 💜

Do I have soup recipes? Listen, if I didn't think my partner would stage a revolt we would eat soup about three times a week.

So, what I eat with soups depends a little on how much protein is in the soup - for example, a vegetable soup I'll serve with bread and a cheese plate (or some variation on grilled cheese - cheesy naan, quesadillas, etc). But, a hearty soup with meat (or beans) in it doesn't need the additional protein, so that's just served with bread. Always with bread (and salted butter) to dip in the soup, and mop the bowl at the end.

For most pureed vegetable soups I don't really have a recipe. It's a general ratio of 2lb of whatever vegetable (cauliflower, sweet potato, zucchini, pumpkin, carrot) + 1 onion sauteed in olive oil or butter + 4-5 cloves garlic + 4-6 cups liquid (water/broth/whatever). Simmer 20-30 minutes and then puree. And then you customize.

Zucchini + basil + lemon (add the lemon and basil after everything has cooked and you're at the pureeing stage)

Cauliflower + parmesan (stir in the parmesan after you've pureed - about 1/3 cup)

Carrot/Sweet Potato with ginger - saute the ginger with the onion and garlic - add in some coconut milk as your liquid

Red Pepper/Tomato - roast 3-4 red peppers and remove the skin, add in 1-2 cans diced tomatoes + some liquid (start with maybe 2 cups and add as needed). Some red pepper flakes are nice with this too.

Heartier soups that I love

Smitten Kitchen's Beef & Barley - this freezes so well, make a huge batch and then freeze it in portions and you have a really easy meal in reserve. I always add mushrooms to mine, because I love mushrooms, but I know mushrooms can be divisive.

Curried Chicken & Rice - sub some of the liquid for coconut milk (I always have the kind that's a dairy milk substitute in the cartons in my fridge, so that's what I use). Do not skimp on the herbs at the end, they make it come alive.

Creamy Chicken & Couscous

Chicken Pot Pie Soup

Colcannon Soup (I usually serve with with brown bread and cheddar)

Spaghetti-Os - you can make as much of the base soup as you like and freeze it in portions, and also make as many of the meatballs as you like and freeze them separately and then just defrost the soup and drop the frozen meatballs into it when it comes up to a boil - you'll need to cook them a little longer from frozen - the meatballs are also good in other things)

Turkey Meatball/Italian Wedding Soup - I would recommend homemade chicken stock for this if you have it, because that's the base flavor note here, so it's worth using the good stuff

[5ivebyfive]

— “you’re so warm. how are you this warm?”

Trimberly with Trini like 'what are you, a space heater, Kim?' and Kim being like 'I'm just hot for you'

Trini snuggled under Kim's arm and pressed her face into Kim's neck. They had both had a long couple of weeks with finals, and it felt like Trini had hardly seen Kim. Trini sighed contentedly and murmured, "You're so warm. How are you this warm?" She kissed the side of Kim's neck. "What are you, a space heater?" She felt Kim's throaty chuckle.

"I'm just hot for you," Kim said smoothly.

"No, seriously," Trini said, she lifted her head. "You're really warm." She reached out and put the back of her hand to Kim's forehead. "Princess, I think you have a fever."

"You give me fever, when you kiss me. Fever when you hold me tight," Kim sang.

"Kim." Trini said flatly. She sat up. "How do you feel?"

"I feel fine," Kim insisted. "It's just hot in here."

"It is not. The AC is on." Trini felt Kim's forehead again, then her cheeks. "I really think you have a fever. Let me get the thermometer."

"Nooo," KIm whined. "I had big plans for us tonight."

"And your body has other plans," Trini argued. She got up and went into the bathroom to dig around for her thermometer, then brought it back to her bed. She sat next to Kim and held it out. "Open your mouth." Kim did, and Trini shoved the thermometer under Kim's tongue. "Close your mouth." Kim did. Then tried to talk.

"You're gonna be wrong, then we're gonna get it on," Kim mumbled through the plastic. Trini rolled her eyes.

"You wanna get me sick, too?" When the thermometer beeped, she took it from Kim's mouth and read the display. "100.02," she said. "It's high, but not bad enough to take you to the ER."

"But Trini," Kim whined again. "I feel fine. Please, can we get naked?"

"It might be a good idea to cool you off more, but you're not gettin' me naked when you're feelin' like this," Trini said. She helped Kim off with her t-shirt and tossed it aside.

"You really think you can resist me like this?" Kim asked.

"I'll try," Trini dead-panned. "I'm gonna make you tea and soup. I'll be back."

"If you really loved me, you'd want to get sick for me."

"I do love you," Trini said. "So I'm gonna take care of you."

"Like...spoil me?"

"If I have to."

"Then...ohhh, I feel horrible." She threw her arm over her forehead dramatically.

"I bet," Trini snorted. She kissed Kim's cheek and got up. "Now, chicken noodle or chicken barley?"

"Noodle."

"You got it." Trini went into the kitchen and pulled a can down. She'd make homemade soup tomorrow when she had more time, but the canned stuff worked for now. She heated it up on the stove and set the kettle on. When it was all ready, she carried it back to bed on a tray with crackers. When she approached the bed, she found Kim fast asleep. She smiled. She set the tray at the foot of the bed and went back into the bathroom. She wet a cloth with cold water and crawled back into bed beside her girlfriend. Resting a hand under her head, she gently wiped at Kim's brow with the cold cloth and swept up the sweat.

It wasn't the first time she had taken care of an ill Kim, and Kim wasn't the easiest patient, but she loved doing so. She loved Kim. She thought about the ring that hid in her desk, and she smiled. She couldn't wait for graduation day, just around the corner, to offer it to Kim with her proposal. She was ready to take care of Kim's illnesses for the rest of their lives, and she knew Kim was, too.

[hiccupologist]

wrote part two of the betty/winter king/simon petplay fic i guess!! maybe this shit is going on ao3 next what is happening

briefly gets kind of dark with some mentions of spooky skeletons and possible omnicide but maybe not

 Betty took special care to make the days that bookended her in-home visits relaxing for her Simon. This gave him time to rest and build emotional resilience. The afternoon before Winter King was set to arrive, she took him for a supervised walk along the riverbed in the forest, pointing out the little water sprites and magically active plants and reassuring him when he got skittish. It always made her a little sad to take him out into nature; before the war (and before he spent all that time tied up in the dark while she teased the sticky tendrils of the ice crown out of his brain…) he’d enjoyed hiking and exploring nature so much, but Ooo felt alien to him, too loud and bright, too dangerous. He clung to her and wouldn’t even entertain the idea of leaving the house without his leash.

  She trusted Marceline enough to let her take him on occasional outings. It was difficult to wrap her head around sometimes, since she hadn’t even existed in the timeline while it happened, but she understood that Simon had been her childhood protector during the time he spent as a stray. Her and her partner Bonnibel also owned a little hyperactive blonde man who had been close with Simon when he was effectively living feral, and they still liked to play together, even though Finn had recently taken a female forest wizard as a mate and was showing interest in building a den. Even though she’d seen him herself, his teeth sharp and eyes wild, hair long and matted, now that her sweet little Simon was back to being himself the idea of him being so aggressive seemed distant and impossible.

  In the evening she put shepherd’s stew with barley in his bowl and hand-fed him her homemade banana bread for dessert while petting his hair and upper back. He was very proud of being able to feed himself, but things always tasted better when she did it. She cleaned him up and brushed his teeth, helped him change into soft sleep clothes and placed his favorite penguin and Kiwi bird in the crook of his body. Simon knew he needed to sleep alone the night before a new patient came so Betty could prepare the house, and so he would already be used to it when he needed to be separated from her during work nights. He was brave when she said goodnight and locked his door, but as soon as he heard her walk down the hall, he curled up tight with his plushies and quietly recited the names of Ancient Egyptian hieroglyphics from memory to soothe himself into unconsciousness.

  In her office, she opened one of the many non-Euclidean drawers in her massive wooden desk and pulled out a thin pile of vellum paper marked in faintly glowing red letters. This Simon, the so-called Winter King, belonged to a very… advanced Betty. Physically modified, genetically hybridized, hyper-adapted to spacefolding and transuniversal travel. Her blood was probably more magic than plasma. Apparently she liked a challenge, because she said she’d found her Simon in a seemingly dead universe, barely lucid and talking to ice sculptures and frozen skeletons. It wasn’t clear whether he’d anything to do with the mass destruction or was simply coping poorly with it, and this Betty, in her words, had “immediately captured him despite his violent reaction”. Captured. Simons didn’t need to be captured; even Ice Kings could easily be “negotiated with” if you weren’t too squeamish to kiss a crazy old hermit who eats floor sandwiches. They were entangled with Bettys on a quantum level. Theoretically, the scent of their sweat should be enough incentive to lure any version of Simon Petrikov.

  Her gaze turned to a selection of what she called training aids, locked inside a metal and glass cabinet originally intended to be used in a wizard’s supply shop. Enchanted jewelry, mildly cursed serums and candies, the odd ominous medical-looking tool. Even if this Simon was anomalous somehow, his basic mental programming had to be the same. She always remembered from her studies on religious cults that humans had two intrinsic, opposing drives that could be tapped into: the desire to control and cause pain, and the desire to give up control and worship, have choices made for you. It was the reason some people ended up as pets and others as owners, some physical manifestation of that dichotomy that altered the physical state of the brain. 

  And in her long and strange life thus far, she had never met a Simon whose desire to give up control couldn’t be accessed.

[thepomegranatewitch]

tu bshvat 5784

Welcome to the new tradition around here, sharing my family's tu bshvat table! Pictures imperfect because we needed to sit and eat!

Image description. Three photos of a table set with a meal, described below. One from overhead, the other two from just over tableheight at two different angles.

The whole table! This is a secondhand dropleaf table that I fixed up a bit with oilcloth, but I'd love to have one of those old country kitchen wooden tables that serve as prep table, dining table, and ad hoc operating table for La Résistance. The kids keep grabbing onto the edge and trying to swing off this, and you can imagine that will one day soon end very poorly.

Since I live an actually not aesthetically cottagecore life, we have nothing but the finest dollar store plain white dishware for us adults, and metal sets for the kids. I haven't finished making all the colour coded napkins, but eagle eyed individuals will notice each blue gingham napkin has a flower embroidered in the corner in each of our colour coding scheme, from top left clockwise that's red, yellow, green, orange. Each setting has a bowl on a plate, a fork and spoon on a blue napkin, and a haggadah with a pomegranate branch on blue circle. Adult settings also have a butter knife and a stemmed port glass, and the kid settings have two small square sticker sheets and a turkish teaglass.

The table has, from top left clockwise, an adult place setting, a fruit plate on glass, a child setting, a red plate with four servings of melanzane alla parmigiana, an adult place setting, a paper packet of parsley seeds, a small glass jar with cardamom pods, a glass bowl of wash water with three star anise floating in it, a gray towel with white stripes, and a child setting. Down the center of the table from left to right is a bowl of fruit and nut studded barley, a bottle of white and a bottle of red wine, a square container with mixed roasted vegetables, a half gallon mason jar with water, a pecan pie with circular pattern, and a plate of homemade thick matzah. Yes, I made matzah because I thought it would be easier than making bread. Yes, my oven hasn't been cleaned in a while and so started smoking. Yes, the smoke alarms went off multiple times. Yes, I did have to stand there facing the street while it rained pumping the side door while all the windows were open to get all the steam and smoke particles out of the air. Holiday adventures with Sahar!

Image description. Four close up shots of foods, described below. All are birds eye except the barley, which is at an angle to show the careful mounding.

the fruit plate! Our minhag is at least twelve tree fruits so we piled most of them on the tasting plate. From the ramekin going clockwise, that's a ramekin of pomegranate arils, a chunk of pomegranate, segmented tangerine slices, dried apricots, almonds, dried figs, golden raisins (the baby calls them 'ravens'), extra-dark chocolate chunks (cacao is a tree fruit, it's what the ancestors would want), a ramekin of pitted kalamata olives, and some dried medjool dates. Bonus: the kids ate the plate remnants as a serve-yourself breakfast the next morning. Always wonderful when a holiday yields some batch cooking and child autonomy.

a pecan pie. We use the King Arthur Flour Old-Fashioned Pecan Pie recipe because corn syrup tastes off to me. The changes we made this time are making a savory not sweet pie crust (my spouse makes it with iced water and vodka), cream instead of milk, toasting the filling nuts just shy of burnt, and cream instead of milk. It worked really well to reduce the sweetness from 'sickening' to 'very.' It's our traditional dessert and we eat it only once a year because it's so sweet. I like laying the pecans flat side up in rings on the top for full coverage and so it looks a little like tree rings.

The washwater bowl. It's just a glass mixing bowl with water, but I dropped in some orange blossom water and floated some star anise to make it pretty, and I liked it. Will have to repeat the anise for pesach, but skip the orange blossom water - the anise completely overpowered it.

The barley. We cooked it plain and then added walnuts, pine nuts, dried cherries, fresh pomegranate, and a lot of olive oil. We didn't salt it, which was fine, because we let the kids salt the eggplant before we roasted it, which was not fine. Together they taste great. For those keeping count, the barley dish rounds out the tree fruits to thirteen, and with the whole-wheat matzah that makes all seven species! Side note on the matzah, keep your eyes peeled around pesach for my recipe. Once I learned how to make it, I'm never going back to store matzah. Mine is delicious and oil rich, and we eat it as a pleasant flatbread, not just the bread of affliction.

Image description. Two photos of amanita mushrooms from overhead angles.

As a final bit, please enjoy these amanita mushrooms from the JCC. The groundskeeper is in a months-long battle with this patch that just keeps coming back. He keeps knocking over all but one so the preschoolers can safely enjoy looking only, and they keep popping up. I'm delighted - I thought these were mythical and didn't realize they grew where I live now!

If you'd like to support my work, you can buy a copy of my tu bshvat haggadah here, and the two tu bshvat stickers here and here.

[duxwriter]

Imagine if lore Olympus Demeter (who deserves a better characterization than a helicopter parent) heard Persephone got drunk, while underage drinking, (at least by American standards) AT THE KING OF THE GODS PARTY

Went to Zeus, and was like

"heeeeeeey, I know we don't get along well, I know I definitely don't like you as of late, but how about we make a new law?"

What could this law be? Be more than 19 to drink

Be in your 20s at least!

But their gods, some might say

Persephone is legit a fuckin new adult (teenage in mindset) and she went drinking with Artemis and god drunk off champagne.

You would think her mother, having barley water and possible alcohol stashed away and homemade, might have allowed her daughter to at least taste it when she was like, 16-18? (European standards as far as I know)

I don't know what might point might have been, all I know is that that whole bit made no sense, and would have been funny (at least in my mind)

[bookish-bi-mormon]

I knew I already liked Fermented type things (homemade saurkraut, sourdough, water kefir drinks, "health" sodas with apple cider vinegar etc) and also barley and malt-favored things (barley coffee like Postum or Pero for example). So I thought beer might not be too big a stretch.

It's definitely in that kind of sour/bitter/fermented flavor category, just not sweet like the other drinks I've tried. I can see why people don't like it but I love it!

And, different types of beer are so different from each other if you start with one you don't vibe with I can see beer being ruined completely. I like the lighter flavor beers but I tried a non-alcoholic Guinness and I did 🙅‍♀️ not 🙅‍♀️ like it.

If you live in a place with Harmon's grocery that's the best place to look for fun drinks imho. They also have a HopTea made with Chamomile that's an interesting experience

The best beer experience I had was in Ouray, Colorado, there was a sports-bar style place we went for dinner and I got a massive plate of chicken wings and a local craft nonalcoholic Blonde beer and. I understand the hype now. It's real. Beer and chicken wings just go together

This is so fascinating :O thanks for the info I'll have to keep an eye out. Idk if I'll like it cause I don't like sauerkraut or apple cider vinegar but I do like sour dough bread.

[mariacallous]

For Moroccan Jews, marzipan is central to celebratory occasions and Jewish holidays. Made from ground almonds and sugar, this sweet, sophisticated confection has a long and storied past. 

From their origins and domestic cultivation in Western China, almonds traversed the Silk Road to the Middle East. Almonds thrived in the temperate climate of the Levant, and soon enough they were crushed and mixed with honey. Marzipan even appears in the romantic folk tales of “One Thousand and One Nights;” in one instance, it’s described as an aphrodisiac.

The recipe traveled to Andalusia, the Muslim-ruled area of the Iberian Peninsula, where it acquired the name marzipan from the Latin term Martius Panis which literally means “March bread.” During the Golden Age of Spain, the cities of Toledo, Granada and Seville enjoyed a period of convivencia, a time of Christian, Muslim and Jewish coexistence and cultural exchanges of literature, philosophy and cuisine. With the expulsion of 1492, the Jews carried the recipe for marzipan to their new homes in North Africa and the Ottoman Empire. (Over the centuries, their Christian neighbors continued making marzipan and in Toledo, this treat is still made in the old Jewish areas and is protected by a designation of origin status.)

Almost simultaneous to its introduction in the Iberian Peninsula, the Turks introduced marzipan to Eastern Europe. It became a beloved specialty in Hungary and Italy, from where it traveled to become a festive treat that is enjoyed all over Europe. 

Marzipan comes in all shapes and sizes. In Northern Europe, it’s shaped into little pigs for Christmas and eggs for Easter. Sweden boasts the prettiest prinsesstårta (“princess cakes”), iced with pastel pink and pale green marzipan. In Italy, Greece and Malta, marzipan is artfully shaped into brightly colored, perfectly detailed miniature fruits and vegetables. 

Tiny marzipan fruits are also a traditional Passover treat for Iranian Jews. Syrian cuisine features “marcaben,” marzipan flavored with orange blossom water and shaped into delicate roses.

For Moroccan Jews, no celebration is complete without marzipan-stuffed dates, walnuts and prunes. They are always served at engagements, weddings and bris ceremonies, as well as on Jewish holidays (the gluten-free recipe lends itself perfectly to Passover).

These delectable treats are also served at Mimouna, the joyful celebration that marks the end of the Passover holiday. The doors of Moroccan Jewish homes are thrown wide open, and everyone is welcome to partake in the festivities. There are greetings of “tir’bah u’tissad,” a Judeo Arabic blessing that means “may you prosper and succeed.” The women are dressed in brightly colored caftans and the men wear white djellaba gowns and the red tarboosh hat. 

The tables are adorned with talismans of luck, fertility and prosperity: five coins in a bowl of flour, five fava beans laid out on flour, a fresh fish on a platter, a green tree branch or sheaf of wheat or barley, white milk in a pitcher, and five white eggs in a bowl of flour to symbolize purity.

At the center of the celebration is piping-hot mufleta, a pancake served straight out of the skillet with honey or homemade fruit preserves. But with their beautiful pastel colors and their pleasing, sugar-dusted symmetry, the marzipan-stuffed dried fruit and nuts symbolize sweetness and an abundance of overflowing blessings. 

In the past, making marzipan was a very time-consuming task. The almonds had to be prepared with boiling, removing the skins and grinding. Nowadays, almond flour is readily available. We hope you try your hand at making this delectable sweet.

Note: Store the stuffed dates in an airtight container for up to two months. You can replace the dates with prunes or walnuts.

[zerofcksgvn]

the double dipping into zaney conspiracies podcast || love & valentines special - @dbldipper

Zane flipped through his notepad as the homemade advert for Barley’s DND party played, and quickly took a sip of water. Public speaking made him nervous, but working with Dipper made it all seem a little less terrifying. Sometimes that is.  Mentally counting himself in Zane switched on his mic and turned his attention to his fellow host. “Welcome back guys to the Double Dipping Into Zane Conspiracies podcast where this week we dive into something absolutely damn well frightening; feelings with our love and valentines edition.” he began. “So Dipper I’m going to kick things off with a hard one to get the ball rolling -- what does love mean to you?”

[dixieskinniplz]

also i guess we were supposed to go fishing this morning. i just want a channel catfish and i’ll be happy. i do release. don’t get mad.

and take a car idk and go pick up mulch. then idk what. i should mention that the mom is in a wheel chair and she’s also a ginger ( don’t think i mentioned but i am also) and god i love her so much. scary tho. she makes me fit in. so anyway

everything in that house is homemade and i don’t have an oven that works and the stove also barley works. for like 3 years. since i’ve lived here. but our fridge stopped working and i found one that works just fine and that got replaced faster. wtf. i’ll drink warm water and diet coke. idk

when my new clothes come in i’m thinking of a body check. but y’all. i’m scared

[writer59january13]

Happy shiny tummy courtesy...I REM ember in place of stipend

An appetizer, essentially an out of this world guacamole quasi Neptune salad, regarding self taught cook earning prized counterpart five Michelin stars, when the missus artfully, carefully, cannily, decorously, deftly, and happily prepared earlier today June 21st, 2024 for her favorite buzzfeeding nincompoop

otherwise known as yours truly barley distilled friggin human impractical joker, (who just learned how to walk erect this morning) gifted with absolute zero sense and sensibility, nevertheless whose modest absinthe pride and prejudice subsequently qualified him as Übermensch,

and admirable taste tester de jure concerning culinary pop slop queen cuisine of Schwenksville of aforementioned dish prepared courtesy unsung chef at 2 Highland Manor Drive: she made with the following ingredients: vidalia onions, progresso tomato bisque, pickles, gluten free pasta cooked leftover coffee and filtered water and crushed nature's promise tomatoes. After above culinary creation completed, she slaved away mostly all of yesterday concocting pièce de résistance meatloaf entrée fit for her kingly gourmand, which complements included butterball ground Turkey peppered with green beans and corn essentially the remaining bulk made from everything including the kitchen sink plumbing the depths of innovation

remembering aromatic, emblematic, and idiomatic

savory eats of home and hearth of Old Rotten Gotham

sliding into the behavioral sink.

When frequently motivated me once upon a time little butterball oven admirable spouse dons toque (chef's hat that dates back to the 16th century. Different heights may indicate rank within a kitchen and the number of folds can also signify a chef's expertise, with each pleat representing a technique that has been mastered. As testimony to a successful endeavor an array of cooking accouterments (including scads of disparate utensils

plus various and sundry leftovers) truthfully and essentially Unrecognized Food Objects in refrigerator

constituted stock in trade scullery. After successfully cooking, expending and buzzfeeding me

a veritable Smörgåsbord

the industrial wife (with just enough energy to spare) readied herself to potschke with assortment of ingredients, she (the pleasingly plump wizard - me honky tonk woman), whipped wonderfully wrought

provisions for the palate one of a kind ruthless babe (wrapped herself in homemade swiftly tailored pigs in blanket) aforesaid entrée fit for gourmet capped first course with snicky snack sammich hors d'œuvre a combination of almond butter (whole nuts crushed in blender), unsweetened almond milk topped with Welch's grape jelly.

[abookishdreamer]

Character Intro: Apheleia (Kingdom of Ichor)

Nicknames- The Simple Miss by the people of Olympius

Leia by her friends

Mom by her son

Age- 34 (immortal)

Location- Hearthwood neighborhood, New Olympus

Personality- She's a beautiful wallflower through and through- mostly introverted, shy, soft spoken, & observing things while being in the background. She can be loving and overprotective to a fault. She doesn't like confrontation. She's secretly seeing someone.

She has the standard abilities of a goddess except shapeshifting. As the goddess of simplicity, she's able to neutralize the powers of the other deities through touch. Her other powers/abilities include having an eidetic memory, being exceptionally skilled in using ancient tools, wood manipulation (dendrokinesis), being exceptionally skilled in fighting in traditional armor & swords, being able to temporarily induce someone to feel unintelligent (though it lasts for an hour), and absolute restoration.

She generally likes speaking in Old Greek.

Apheleia primarily resides in a simple cabin house (which she built by herself) near the Vestian Woods in the Hearthwood neighborhood of New Olympus. She lives with her only child- a son Koalemos (god of foolishness). The interior design is very minimalistic with hand woven carpets, ceramic and pottery pieces, & lots of handcrafted wood and leather furniture. Instead of modern lighting things are kept alight in the house through use of oil lamps. There's also a small TV with basic cable while her bedroom has a simple mattress topped with lots of pillows, white linen sheets, and a large knitted quilt (a gift from Hestia).

She gets around with the use of her bike, walking, & public transportation.

When she does laundry, she prefers to wash the clothes by hand and to hang them on clotheslines outside to dry.

A go-to drink for her is dark roast coffee which she prefers to make the "ancient way." She also likes green tea, coconut milk, ginger ale, mineral water, orange juice, as well as the occassional glass of white wine.

A typical breakfast for her is a small bowl of porridge along with sliced figs, slices of toasted barley bread topped with feta cheese & olive oil butter (which she churns herself), and homemade plain yogurt sweetened with honey.

Apheleia considers her greatest weakness is being an awful liar.

She always starts off her mornings with a jog through the woods and a session of jivamukti yoga.

She dresses in a simple minimalist style. She doesn't care about labels, only comfortability. Apheleia almost always prefers sandals, flats, and sneakers than high heels.

Apheleia often says that her & her son "share the same heartbeat." They have a deep close bond. She loves her son more than anything in all the realms and is constantly worrying about him. She's on top of things regarding Koalemos- his neccessary appointments, his school work, & extracurriculars.

She even has a good relationship with her son's behavioral aide- a centuaress named Demi.

Apheleia has been having a difficult time in allowing her son to be more independent, but is slowly allowing herself to become more comfortable with the idea. She even allowed him to get his first tattoo!

She always carries a stress ball with her, using it whenever she's feeling overwhelmed.

A favorite thing from The Bread Box is a spinach & olive salad along with a small revithia soup.

She loves snacking on gourmet sea salt and cracked pepper popcorn.

Apheleia loves dancing in the traditonal styles! Some of her favorites include the sirtaki, the kalamatianos, the pentozali, & the sousta.

Even though she's a minor deity, Apheleia has a small group of devoted followers- members of the Old Order community. This growing community some almost 400,000 strong with locations in a few western states, but primarily in the Athenian countryside live in the ways of the "old golden days"- little to no use of modern technology, simple living, pacifism, and following the ancient ways of life. The Old Order exclusively speaks the Old Greek language. Certain esteemed members are even petitioning to the crown to start building a temple in her honor! Apheleia has visitied the community many times and was touched to see a carved wooden statue of herself. A large family even presented her with a few trinkets- including a hand stitched chiton & himation. Several times, the thought of joining the community after her son's induction has crossed Apheleia's mind, but so far, she hasn't made a decision yet.

She is a licensed massage therapist. Her primary source of income comes from her business Armoniká Chéria located in downtown New Olympus. Apheleia also provides at-home services as well. Other products can be bought at the place like all-natural soap bars (her personal favorite being the anise java mint), tea baskets, & handmade hemp bags.

In the pantheon her best friend is Thilasmós (goddess of nursing). Her daughter Morá (goddess of babies & children) is good friends with Koalemos.

Apheleia's also friends with Aeschyne (goddess of modesty & honor), Ichnaea (goddess of tracking), Leto (Titaness of demurity & motherhood), Hestia (goddess of the hearth), Elais (goddess of oil), Damia (goddess of naturalness), Nymphe (goddess of self-care), Eusebeia (goddess of piety, loyalty, duty, & filial respect), The Litae, Pherusa (goddess of substance & farm estates), Nárkosi (goddess of sedation), Penia (goddess of poverty), Ptocheia (goddess of beggary), Argía (goddess of holidays), Soteria (goddess of safety), and Hesychia (goddess of quiet, stillness, rest, & silence).

She was mentored by Anchiale (Titaness of fire).

Two of her favorite guilty pleasures is a slice of plain cheese pizza as well as a plain hamburger with small fries from Olympic Chef. Apheleia will put the fries in between the burger and bun before eating it.

A favorite frozen treat is fig sorbet. She gets a medium sized cup at The Frozen Spoon. She also likes a triple scoop of triple vanilla ice cream on a cone (vanilla bean, brown sugar vanilla bourbon with vanilla cookie swirls, & plain vanilla).

Apheleia loves the Glory's Crown hydrating rice water shampoo, conditioner, and hair mist.

Ptocheia gifted her with a crop top sweater that was made out of recycled cashmere.

She loves the LipCalm vanilla bean moisturizing lip balm. She also likes the Olmorfia lip oil in "loco for coco," a clear transparent base with the added ingredient of coconut extract.

Apheleia's looking forward to a breadmaking class at The Olympian Kitchen she's taking along with Thilasmós and Nymphe.

Her favorite flowers are wallflowers!

She doesn't divulge with anyone about details regarding her romantic life. To her friends that matter (Aeschyne, The Litae, & Eusebeia), she's chaste and pure, saving herself for a matrimonial union. No one's aware that Apheleia shared a kiss with Neicus (god of debate & appeal) or that she's currently seeing and partaking in "carnal physical actions" with Horkos (god of oaths). Apheleia was more than surprised at their instant connection, hours long conversations, & the feeling of security and understanding she has whenever she's in his presence. They have even talked about the possibilities of Horkos meeting her son! The one occassion where he successfully convinced her to dine out at a outdoor restaurant, they almost ran into Eudaimonia (goddess of happiness) and her husband Apólafsi (god of enjoyment). Apheleia has not been taking any chances since then.

Some of her favorite desserts from Hollyhock's Bakey include the white velvet cake and the vanilla white chocolate chip cookies. Apheleia's known in the pantheon for her delicious baklava!

She's been getting into photography, especially black & white photography. Apheleia's been building up her portfolio and even hopes to submit some of her photographs to The Oracle newspaper.

Her all time favorite meal is roasted cabbage in honey vinegar along with spanakopita and moussaka.

In her free time Apheleia also enjoys figure drawing, knitting, sewing, pottery, reading, cooking, swimming, baking, gardening, bike riding, hanging out with friends, and spending time with her son.

"Simplicity is the ultimate sophistication."

[littlecarnet]

As much as I say I hate summer (bright sun hurts my eyes and I sunburn too easily), I do love the many things it brings.

June is the time I hang up my wind chimes and wind bells, it's a childhood summer sound to me, and soothing to fall asleep to. I start hearing crickets outside my window in the evenings, and I'll spot geckos running across the walls near the outdoor lights trying to catch moths and lacewings.

When I lived with my parents, June meant BBQs, and we'd dine outside almost every night, weather permitting. We'd usually get wet under a fine mist or lounge in the pool as the food cooked, then gather around a traditional circular grill table from Aswan. It cut the chill on our skin as we sat on low seats and took our pick from the many meats, vegetables, and fruits grilling in the center. My mom would make her homemade chai or smoked pear tea too. BBQing outside would last til the end of October, since the southern part of the region had very mild falls and winters. We would make special foods during celestial events like a super moon or meteor shower. My favorite special food to eat is a sweet soup made with white snow mushroom, dates, and peaches. It's full of collagen too, which is nice for the summer heat. Keeps your skin nice and dewy, your nails strong, and your hair shiny.

I still keep the BBQ tradition alive even though I live on my own. I have a smaller grill, but I'll cook and eat outside for most of the summer and early fall. I live in the north, so around the end of September it starts getting too cold. Though I do make bonfires in December to January, or attend one if the many bonfires and lantern festivals during that time. I've added my own traditions too, such as June being a seafood month, mostly mussels or octopus. Lots of fish tacos and crispy dried hiney glazed anchovies. I'll rotate all my teas to summer flavors like mint, hibiscus, anise, and barley. I like drinking Italian sodas like pomegranate, mulberry, and peach, or drinking floral waters like rose or lavender with honeysuckle as a slush. Rose petal iced tea or blue butterfly pea tea is a summer staple in my pantry. Sometimes I'll make a dried fruit tea, which is exactly what it sounds like. I boil unsulfered dried fruit and honey til it makes a small concentrated batch, usually half a cup, add a gallon of water to it, and stick in the fridge. Its like a light flavored fruit juice without much sugar. My mom kept a big pitcher of it during the summer, but it never lasted more than three days. Everyone drank it all. XD

During the summer my house becomes very fragrant. Its the time to dry fresh herbs, sort through last year's herbs to toss out any expired ones, and restock certain ones I use up the most. I use these in cooking, beauty, teas, incense, and medicine, they're essentials. I'll spend a weekend labeling, restocking, grinding, and storing them. Ill take the time to make oil infusions or balms with beeswax to restock my first aid. My counters get absolutely crowded with little glass jars, tins, and amber vials. It almost resembles an old world apothecary, which it kinda is. I'm not against modern medicine, as I'll use aspirin if I need to and I get physicals every year, but because of where I live, it's hard to just go to a pharmacy to pick up things, so I have to make my own stuff. I believe diet plays an important part in health. I'll eats lots of things that I know how lots of what my body needs. I tend to be prone to iron deficiency anemia, so I'll be sure to eat lots of foods that are iron rich with something made of citrus. My favorite is a strawberry and mandarin orange spinach salad, or oysters with a bit of lemon juice.

I'm also allergic to many cosmetics and soaps, I'll develop a really bad rash sometimes, so I make a lot of my own things with soothing ingredients like rose, calendula, aloe, and green tea. I love making lavender and mint witch hazel toners in the summer, putting them in the fridge, and spritzing myself with it. Instant cool down while also keeping my pores clean of sweat and oil. I'm usually pretty good about using a parasol or staying out of the sun during the hotter times of the day, but every year it seems I'll forget once, and get so sunburned. My cure is using cotton pads soaked in green tea to cut the redness, and a mix of calendula and aloe to soothe the pain and add moisture back into my skin. To heal over the next few days, some primrose oil or cotton pads soaked in a concentration of rose hip tea.

In the late summer, I start canning things, mostly fruits. I go through fig jam pretty often, its a daily thing I like in yogurt or on some bread, so I preserve whole figs in jars then crush them when I need them. I sometimes crave strawberries in winter, and it's not always easy to go down the mountain just to buy them out of season, so I'll make jams from the ones I've grown, foraged, or were given to me. Finding wild strawberries is like the holy grail for me though! If you've never had them, they're like candy! They're tiny, but the flavor is so concentrated, nothing like how store bought ones are. I mix them with rose jelly sometimes and use it to top ice cream, or drizzle on pancakes and crepes.

I also make a medicinal jelly made from three different citrus fruits: Sweet lemon, yuzu, and grapefruit, their pulp is preserved in honey, ginger, and clove. It's my go-to for vitamin c during the winter and to help with coughs or sore throats. I just mix a teaspoon in hot water, and sip. Another one is a goji berry jelly with honeysuckle, it's so delicious by itself but I make only enough to use for a month. Goji berry can get very bitter over time as a jelly, kmething to do with the oils in it. I use it for a daily sipping tea to get my vitamin c. There's a lot of pine nut trees in my region, and after I gather enough to send to my mom and brother, I use my portion to make pine nut butter! Fresh ones are loaded with oil and are usually very soft, they crush so easily into a butter. I'll pair it with pine needle tea, which is a good medicinal tea for the winter too.

During the monsoon season, I'll either join my dad's mother to forage for mushrooms (there's many in the southwest that are edible with few poisonous lookalikes...still gotta be careful!) But for my own paranoia, I honestly like growing my own. She'll give her batches of oyster mushroom mycelium, and all I do is put them in a glass jar or clean plastic shoebox, them let them grow. I'll get a nice bunch within a week, sometimes multiple crops if the mycelium was really healthy. I'll use them in soups, stir fries, and freeze them for the winter. Last year I grew so many that I had to give them away to my neighbors! It just kept coming almost every other day for that month. Mushrooms grow extremely fast!

And that's what summer means to me. Lots of things to do, lots of things happening, and traditions I'm very fond of.