#The Secrets of Bourbon Blending

[varchasspirit]

Blending bourbon is an art form that allows you to tailor whiskey to your exact preferences. Our article breaks down the process, offering tips on combining different bourbons to create a balanced, unique blend. By incorporating straight bourbon whiskey and understanding key flavor elements, you can achieve a signature blend that’s truly your own.

[rileyslibrary]

Since Ghost forgot readers birthday, let's maby turn it around? How is the lieutanants big day celebrated on base? I know he scolded reader for not telling him that it's their birthday, but I really can't see him running around with a party hat, giving out cupcakes and demanding birthday wishes either to be honest...

Birthday?

What birthday?

He hasn’t celebrated in a long time—the days passed, and he treated that special day just like any other.

What was there to celebrate anyway? He took lives. How audacious it would be of him to celebrate his own.

He buried that day deep within his subconscious, alongside all the other memories he wished to forget.

But occasionally, the memories would blend together and manifest themselves as nightmares in his sleep. He was a little boy in them, blowing birthday candles on a pile of corpses while other soldiers on the battlefield were running for their lives.

Price was the only one who knew Ghost’s birthday. After all, he was the one who removed that date from his file.

You asked him about it one day when Ghost wasn’t around. You and the rest of the team were joking about Zodiac signs and wanted to know what Ghost was.

But the captain clicked his tongue and told you he couldn’t disclose such information. You asked why he was so secretive about it, and he smiled. It was unlike the smiles you were used to seeing from him. It was a smile of pity—like the one you give to a stray cat who’s curled up on your car’s roof on a cold night.

He said he had wished the lieutenant a happy birthday a few years ago, and it didn’t go well. So Price kept trying to find more indirect ways to celebrate with him—ways that would make him feel more comfortable.

He remembered that one time when he invited Ghost for a couple of beers at the pub, but Ghost became suspicious.

“Why today, of all days, brother?”

Price acted shocked as if it was a coincidence and Ghost rejected his invitation. He had something else to do.

On that day, every year, the lieutenant would go to his mother’s grave instead. He would take a few flowers with him, sit in front of her grave, and think. His mind often wandered, and other painful memories threatened to resurface—memories unrelated to war, engraved in his mind from an earlier stage in life when a child’s only job was to have fun. And he did anything but that.

Inspiration struck you then, and you came up with an idea.

You decided to create a card for the lieutenant. It was a plain white sheet folded in half—nothing special on the outside, but its beauty lay within.

You all wrote him wishes and expressed gratitude for his guidance, teachings, and the countless times he came to your rescue. You placed the card in an envelope, sealed it shut, and handed it to him on a random day. You told him that, even though you didn’t know when his birthday was, the card was there, and he could open it whenever that day arrived.

He took the card home and left it on the coffee table. Sometimes we’d look at it, and other times he would use it as a coaster, hoping it would get ruined so he wouldn’t have to confront his feelings.

And that day came, and he followed the same routine: he went to work, visited his mother’s grave, and then returned home.

But there was something else waiting for him at home; that card. It was stained and warped, but it was there for him, just like all of you were.

He opened a fresh bottle of bourbon. And then he opened that card.

He smiled. Yes, he rolled his eyes and facepalmed himself, but he smiled.

He hid it in one of his nightstand drawers, and every now and then, he would revisit it. Lying in bed, he would pull open the drawer, retrieve the card, and read it like a bedtime story.

It was just like his mother used to do every night—his mother, who gave birth to him that day and tragically passed away.

But, within the card, he found another kind of family—a silly group of Zodiac sign-pestering nuisances, but nevertheless, his family.

———————————————————————

A/N: I didn’t expect this to turn out that way. But I’m glad it did.

[thekristen999]

Seven Sentence Sunday

I wasn't going to share anything today, but I wanted a distraction. This is for the 911 Fanworks Festival exchange so I'm calling this my secret fic. Will be posted on July 31st.

Previous snippet here.

...

Buck began pondering his drink choices when a voice caught him off guard. "Is this seat taken?"

He sighed internally. "It’s a free country," Buck replied.

"You and I both know that’s not true," Diaz said, sliding into the stool next to him.

Gone was the ratty tank top and shorts, replaced by the midnight blue blazer and button up shirt that had to be custom tailored to match his enticing frame. Buck bit his bottom lip. 

"You’re staring, not that I mind."

Buck snorted. "Just wondering how you got inside here."

"Through the front door."

Diaz knew how to lay down the charm, his charisma was the perfect counterbalance to his cockiness. Buck had spent the last few years charming and seducing circles around anyone and everyone. He was too good an agent to allow Diaz to rile him up. Hen was right. Buck was on R&R, might as well mix a little business with pleasure.

Buck nodded at Ravi, the bartender. "Clase Azul Gold Tequila, please."

Ravi straightened to full height. "Nice one, sir."

Eddie raised an eyebrow. "Someone’s been checking up on me."

"Just returning the favor for breakfast."

"Breakfast wasn’t that good."

"What can I say, I enjoy raising the stakes."

Ravi placed a glass in front of Eddie who picked it up with appreciation. "This blend is specially crafted reposado tequila matured in French oak casks and in 8 aged in American ex-bourbon barrels."

"Sounds delicious," Buck said watching Eddie’s lips. " I'll have one, too."

..

tagging few people who might be interested or want to share.

@andavs @homerforsure @renecdote @mellaithwen

@favouritealias @thebestbooksaround @exhuastedpigeon

@diazsdimples @spotsandsocks @dangerpronebuddie

@hippolotamus @tizniz @fleurdebeton @ci5mates

@the-likesofus

[litrpgburrito]

Storm Chosen

In the neon-lit sprawl of New Elysium, where corporate skyscrapers pierced the smoggy sky and cybernetic enhancements were as common as vending machines, there existed an unknown author named Elias Voss. His life was a tangle of half-finished manuscripts, empty whiskey bottles, and the relentless ticking of deadlines. Elias had been toiling away for years on his magnum opus—a cyberpunk novel that defied genre conventions, blending magic, technology, and existential dread.

But tonight was different. Tonight, Elias sat hunched over his antique typewriter, the keys clacking like the footsteps of ghosts. The ending eluded him, slipping through his fingers like smoke. His frustration boiled over, and he hurled the half-empty bottle of bourbon across the room. It shattered against the window, rain splattering the shards like liquid diamonds.

And then it happened—the storm. Not an ordinary storm, but an energy tempest, a maelstrom of crackling lightning and swirling colors. Elias stumbled backward, shielding his eyes as the room trembled. The typewriter danced on its legs, and the manuscript pages fluttered like wounded birds. He felt a searing pain, as if his very cells were unraveling.

When the storm subsided, Elias blinked, disoriented. His body felt different—lighter, yet heavier. He glanced down and gasped. His left arm was no longer flesh and bone; it was a sleek metallic limb, wires and circuits weaving through synthetic muscle. His right eye glowed with augmented vision, overlaying reality with data streams and hidden codes. Elias was no longer just a struggling author; he was part machine, part story.

Outside the window, New Elysium had transformed. The cityscape pulsed with neon hues, and hovering drones zipped between skyscrapers like fireflies. Elias recognized the setting—it was the world he’d painstakingly crafted in his novel. But he wasn’t the protagonist; he was a secondary character, a cybernetic companion to the elusive hacker known as Nyx.

Nyx, with her midnight hair and eyes that held secrets darker than the abyss. She stood before him, her leather-clad form illuminated by the glow of her wrist-mounted hacking device. “Welcome to the real New Elysium,” she said, her voice a blend of mischief and danger. “You’re not in Kansas anymore, Elias.”

He stuttered, trying to find words. “I… I wrote you. You’re my creation.”

Nyx smirked. “And now I’ve repurposed you. We’re going to topple the corporate clans—the ones who control this city with an iron fist. They’re not just in my story; they’re real, and they bleed greed.”

Elias’s mind raced. He had no combat skills, no martial prowess. But his cybernetic enhancements hummed with potential. “What’s my role?”

“You’re the codebreaker,” Nyx said. “The one who deciphers their encrypted networks. You’ll infiltrate their ivory towers while I lead the resistance. Together, we’ll rewrite this dystopia.”

And so, Elias became the silent observer—the one who saw the world through augmented eyes, who whispered forgotten passwords and manipulated digital defenses. He watched Nyx’s crew—a motley mix of hackers, martial artists, and rebels—forge alliances and defy the status quo. They danced on the edge of chaos, fueled by rage and desperation.

But Elias wondered: Was this his redemption? Had the storm granted him purpose beyond the page? As he interfaced with the city’s neural grid, he glimpsed fragments of forgotten memories—the taste of ink on paper, the scent of rain-soaked streets. Perhaps he was more than a character; perhaps he was the missing link between fiction and reality.

And so, Elias Voss—the struggling author—became a legend. His words bled into the city’s walls, graffiti of defiance and hope. In the heart of the neon labyrinth, he fought alongside Nyx, not as the hero, but as the whisper in her ear, the binary pulse in her veins.

Together, they unraveled the corporate clans, exposing their sins and vulnerabilities. Elias discovered that endings weren’t fixed; they were malleable, like the lines of code he rewrote. And as the city trembled under their assault, he wondered if he’d ever return to his typewriter, to the unfinished novel waiting in the dim apartment.

But for now, he was part of the story—a cybernetic companion, a fusion of ink and electricity. And in the electric nights of New Elysium, Elias Voss found his purpose, one keystroke at a time. 🌃🔍💻

[trivialbob]

Today we saw the first snowflakes of the year. It wasn't enough to require windshield wipers, though I acknowledge Gaia's warning of "Look what's coming, dude."

After my two-hour mid-day nap of totally unconscious sleep I got to work. When the nap hangover wore off I went out and bought a bunch of firewood at a farm.

Back home I stacked that wood by my garage. Then I cleaned the garage and winterized Sheila's Suzuki and my pressure washer. My Yamaha waits. I think I can still squeeze in one more ride next week before I have to put it away until Spring.

After a productive day like this (and naps are an important ingredient of such a day) a dark, complex beer is a wonderful accessory for the evening.

This is Seventeen, Surly's 2023 anniversary beer. Sheila got me this can. It came in a little box like some of Surly's other limited beers.

Surly doesn't sell it in four packs. That's not a problem, because at 11% ABV you aren't going to sit around a campfire or watch a football game and drink several of these.

These anniversary beers never disappoint me. Seventeen is no exception.

Surly's description: Our 2023 anniversary beer blends a strong red ale and a wee heavy, aged in Tattersall Bitter Orange Liqueur barrels and 10-Year Henry McKenna Bourbon barrels, echoing The Boulevardier’s timeless flavor profile. Keep it a secret or share it with your fellow bar flies.

If you notice, that's a (bar) fly on the label.

I've said it before: I am a sucker for anything aged in bourbon barrels. Sell Kraft Singles or SpaghettiOs bourbon barrel aged versions, and I will buy them.

[abramsbooks]

RECIPE: Fudge Cake with Caramel-Bourbon Buttercream (from Christmas with Southern Living 2022)

This swoon-worthy layer cake is a chocolate-lovers’ dream!

Serves 16

Active: 1 hour

Total: 3 hours, 10 minutes

FUDGE CAKE

1½ cups bittersweet chocolate chips

½ cup butter, softened

1 (1-lb.) pkg. light brown sugar

3 large eggs

2 cups all-purpose flour, plus more for pans

1 tsp. baking soda

½ tsp. table salt

½ tsp. ground cinnamon

1 (8-oz.) container sour cream

1 cup hot strong brewed coffee

1 Tbsp. (½ oz.) bourbon

CARAMEL BUTTERCREAM

1 cup granulated sugar

1/3 cup water

1/3 cup heavy cream

¼ cup butter, chilled and cut into ½-inch pieces

1 cup butter, softened

4 oz. cream cheese, softened

½ tsp. vanilla extract

¼ tsp. table salt

4 cups unsifted powdered sugar

CHOCOLATE GANACHE

8 oz. semisweet baking chocolate (2 [4-oz.] baking chocolate bars), chopped

6 oz. bittersweet baking chocolate (from 2 [4-oz.] baking chocolate bars), chopped

1½ cups heavy cream

ADDITIONAL INGREDIENT

Shaved bittersweet chocolate

Prepare the Cake: Coat 2 (9-inch) square cake pans with cooking spray; dust with flour. Preheat oven to 350°F. Microwave chocolate chips in a microwavable bowl on MEDIUM (50% power) until melted, about 2 minutes, stopping to stir every 30 seconds. Stir until completely smooth.

Beat butter and brown sugar in the bowl of a heavy-duty stand mixer on medium until combined, about 5 minutes. Add eggs, 1 at a time, beating to combine after each addition. Add melted chocolate, beating until just combined.

Sift together flour, baking soda, salt, and cinnamon. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed to blend after each addition. Gradually add coffee, beating on low. Stir in bourbon. Pour batter evenly into prepared pans.

Bake cake layers in preheated oven until a wooden pick comes out clean, 22 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cake layers from pans; transfer to wire racks to cool completely, about 1 hour.

Prepare the Buttercream: Place sugar and water in a saucepan; cook, stirring, over medium-high, until sugar dissolves, about 1 minute. Bring to a boil over medium-high. Cook, without stirring but swirling pan occasionally, until deep amber, about 10 minutes. Remove from heat. Add cream in a steady stream, stirring constantly. Stir in chilled butter until smooth; transfer to a bowl to cool, about 1 hour.

Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer on medium until creamy, 3 minutes. Stir in vanilla and salt. Add 2 cups of the powdered sugar, beating on low until smooth, 2 minutes. Add caramel; beat on medium until combined, 2 minutes. Beat in remaining 2 cups powdered sugar on low to combine.

Prepare the Chocolate Ganache: Microwave semisweet and bittersweet baking chocolates and cream in a microwavable bowl on MEDIUM (50% power) for 1 minute. Remove and stir. Microwave until melted, 3 to 3½ minutes, stopping to stir every 30 seconds.

Assemble Cake: Place 1 cake layer on a platter; pour half of ganache on top, allowing some to drip over edges. Freeze to set, about 5 minutes. Spread half of buttercream to edges. Top with remaining layer; repeat with remaining ganache and buttercream. Garnish with shaved chocolate.

From the editors at Southern Living, warm and welcoming holiday recipes and creative ideas for decorating, entertaining, and handmade gifts

Discover fun and creative new ways to decorate, entertain, and handcraft gifts for the holidays. Sparkling menus and easy décor ideas, along with more than 100 brand-new recipes from the professionals of the South's most trusted kitchen, make entertaining a breeze for celebrations of all sizes. Inside, the editors of Southern Living reveal their favorite cooking tips and make-ahead secrets that take the pressure off hosting and put the focus on family and friends. There is also a special gifts-from-the-kitchen section with recipes for treats to wrap and share. More than 200 photographs show off dazzling holiday decorations and table settings to try, plus inspired designs for holiday wreaths, trees, centerpieces, and mantel arrangements. Christmas with Southern Living is the go-to resource for everything you need to make your holiday bright.

For more information, click here.

[kuwdora]

[fic]: Acquired Taste (Jaskier/Roche)

Acquired Taste Jaskier/Vernon Roche Mature 661 words no kissing but implied blow jobs and sex shenanigans. written for @sassaffrassa and zemyr, us three rowing a very tiny boat, lol. a bard and a spy with no feelings whatsoever.

Roche is drifting in a postcoital fugue when a weight on his chest rouses him. He cracks open an eye. Jaskier is balancing a flask on his chest, careful not to let it topple with the rise and fall of Roche’s breath.

“Don’t know what it is about you—but you give off a grumpy aura of someone who can appreciate the finer things in life—but only if you can do it in secret,” Jaskier says. He lets the flask fall onto Roche’s chest. The casualness of the observation would have confounded Roche if he hadn’t already had the life sucked out of him by his cock.

Jaskier taps the flask rhythmically and repeats the the gesture on Roche’s hip.

He exhales smoothly and lifts his head. Picks up the flask. It’s silver and embossed with the head of a stag, and the corner of the flask has a sizable dent, almost like it had been stepped on by a horse or survived a wagon wheel.

“Your time is better spent trying to read other people,” Roche says. Jaskier flops onto his back and chuckles, adjusting the thin chain around his neck.

“Go on, try it,” he says, flapping a hand languidly at Roche.

He opens the flask when he sits up, taking a brief whiff—it smells like some kind of blended spirits. “It’s not poisonous. And if it is, I promise you’ll have enough time to stab me before I can find my boots. Or my trousers,” Jaskier says dismissively.

Roche takes a drink and pauses. It’s a bourbon—a sweet apple that was almost too deep and rich, but tempered by an intense spiciness. It singes his lips and leaves his tongue raw. He sits with the taste and sighs.

“Told you,” Jaskier says, light and playful.

Roche takes a longer pull from the flask, the alcohol warming him pleasantly. It was good. He offers the drink back to Jaskier. “Tastes expensive.”

Jaskier pushes himself to his elbows, taking a long slow drink, and he licks his lips. “The type of apple they used in this doesn’t even exist anymore—the orchards where it grew was hit by a blight and something about the way it affected the seeds meant they couldn’t grow more—or so they said. So it’s as rare as you can get in Redania. A bottle of this goes for—” Jaskier takes another, longer sip, closing his eyes and smiling into the burn of alcohol. “More than what I earned playing at court for two years.”

“Do you always carry around stupidly expensive alcohol with you?” Roche asks when Jaskier passes the flask back to him. Jaskier taps Roche’s fingers several times. There’s enough light from the lanterns for Roche to see too-blue eyes staring at him with a cavalier want and humor even though they’d already gotten off once that night.

He’s had expensive alcohol before, rare vintages offered to him as gifts while he was at Foltest’s court. Roche has also liberated some rather expensive alcohol from bandits or errant knights of the Eternal Flame. Shared bottles with his men before. But right now Roche’s gut burns. From the bourbon. He takes another long drink. Nothing about the mouthy bard should leave Roche feeling this warm.

“There’s something about a little decadence that tastes even better after a romp in camp,” Jaskier says brightly and kisses Roche’s shoulder. “You like it.”

“It’s fine,” Roche says, focusing on the embossed stag on the flask instead of Jaskier’s smile.

“That’s not what your face said,” Jaskier hums pleasantly.

Roche has little time to digest the sentimental sweep of Jaskier’s hand along his thigh when he feels Jaskier’s chin on his shoulder. The handsy, clinginess of the bard should be a problem. Will be a problem. In the small confines of the tent Roche finds himself relaxing. Just a little.

It’s a problem that Roche can deal with after the postcoital haze burns away.

also on ao3

[happilyscentedsoul]

Forbes article…

Here is the article, copied for easy access. The link for the Forbes article at the site is at the end.

The World’s Best Scotch Whisky—According To The 2023 Singapore World Spirits Competition

Brad Japhe

Senior Contributor

You can find me at the confluence of food, beverage and travel.

Nov 26, 2023,08:46am EST

The Sassenach is a premium blended Scotch whisky created by actor Sam Heughan.PHOTO ILLUSTRATION: BRAD JAPHE

The Singapore World Spirits Competition has only been in existence since 2019. But in that short sum of time, it has grown into one of the most important annual judgings in all of Asia. A big reason why it attained so much stature so rapidly is because it’s run by the Tasting Alliance. These are the same folks responsible for the San Francisco World Spirits Competition—which is regarded by many in the industry as the gold standard of booze contests.

This year saw thousands of entries roll in across all major categories of adult beverage. Several weeks ago we were here talking about the best bourbon winner. It was an eyebrow-raiser, to say the least; a brand that didn’t enjoy widespread recognition, even amongst ardent aficionados of American whiskey. That all changed after the announcement of the accolade, underscoring just how valuable these contests can be for brands.

Today we’re taking a look at the top-ranked scotch from the Singapore Worlds Spirits Competition. And it’s bound to generate its own fair share of rancor. The honor belongs to The Sassenach Blended Scotch Whisky.

Why is this a controversial pick? Well, most notably it’s a blend. That means it includes a combination of malt and grain whiskies plucked from across the Scottish landscape. The conventional wisdom of the day holds that blended scotches are somehow inferior to their single malt counterparts.

If you don’t know the difference between the two categories, don’t kick yourself. It’s relativelystraightforward: single malt is whisky distilled from malted barley—and only malted barley—in a pot still at a single distillery. Blends, by contrast, can combine any number of single malts, often times collected from dozens of distilleries, and then married against a lion’s share of grain whisky.

And there lies the rub, in that last bit. Grain whiskies can come from a number of different ingredients—chiefly corn (but sometimes wheat and rye and other cereals). They are distilled in large column stills, which results in a markedly lighter flavor profile. Some deride this liquid as merely scotch-flavored vodka. Being that this component often makes up the majority of the booze in any blend, it’s a short jump to blended scotch being lesser then.

But here’s a not-so-little secret: blends can be beautiful. They are often times more accessible and “easy-drinking.” Hence why they are far and away the most popular style of scotch on the planet. And when rendered properly, they can serve up a kaleidoscopic array of tastes which is difficult to achieve when you’re only working with malt sourced from a single distillery.

And that brings us back to The Sassenach. This marmalade-hued hooch is undeniably complex. It holds a bouquet reminiscent of the sweet shop: marzipan, candied orange peel and ginger. Upon the palate is a smattering of heather, ripened stone fruit, and dried apricot. It fades after the sip in a subdued sweetness—butterscotch and nutmeg are both apparent. Overall, the 92-proof scotch leaves you with little resistance but plenty to contemplate.

For anyone who remains dismissive of the blended style, this bottle stands as a testament to the follies of your preconceived notions. Although it does so at a relatively hefty price: it typically retails at around $125 per 750ml.

The Sassenach is also a celebrity spirit. It was launched by Scottish actor Sam Heughan, back in 2020. That revelation will inevitably be met with a degree of blowback from a certain subset of drinks enthusiasts. But it’s not really a discussion worth engaging in, because either a whisky is good or it isn’t. And the Singapore World Spirits Competition makes it plainly clear in which camp this one belongs.And that brings us back to The Sassenach. This marmalade-hued hooch is undeniably complex. It holds a bouquet reminiscent of the sweet shop: marzipan, candied orange peel and ginger. Upon the palate is a smattering of heather, ripened stone fruit, and dried apricot. It fades after the sip in a subdued sweetness—butterscotch and nutmeg are both apparent. Overall, the 92-proof scotch leaves you with little resistance but plenty to contemplate.

For anyone who remains dismissive of the blended style, this bottle stands as a testament to the follies of your preconceived notions. Although it does so at a relatively hefty price: it typically retails at around $125 per 750ml.

The Sassenach is also a celebrity spirit. It was launched by Scottish actor Sam Heughan, back in 2020. That revelation will inevitably be met with a degree of blowback from a certain subset of drinks enthusiasts. But it’s not really a discussion worth engaging in, because either a whisky is good or it isn’t. And the Singapore World Spirits Competition makes it plainly clear in which camp this one belongs.

Scottish actor Sam Heughan poses with his newly launched whiskey brand "The Sassenach" as he arrives ... [+]AFP VIA GETTY IMAGES

[rainafoxfire]

Beltane Cherry Bourbon Strudel (Kitchen Witch Recipe)

Spend this Beltane indulging your inner kitchen witch!  This recipe for cherry bourbon strudel blends the luscious, warm flavor of Kentucky bourbon with tart cherry preserves.  Serve them for cakes & ale on Beltane or pack them up for a picnic in the soft spring sun.

Meaning and Symbolism of Ingredients

Whiskey/Bourbon

During the season between Beltane and Litha, the Veil Between Worlds thins.  The spirits of woodlands slip out from behind this curtain to play their instruments in the orchestral symphony of summer.

Fireflies, late spring breezes and the sounds of the forest come alive at this time.  Think of the “fae” or “faeries” not so much as literal beings who wander these lands in secret, but as a metaphor for the collective magic of the living, breathing spirit of the woodlands.

Whiskey in general is a legendary favorite of the fae.  Its inclusion in this recipe are a wink to them.

But the specific choice of Kentucky bourbon whiskey is a nod to my Appalachian heritage.   I enjoy including motifs from my cultural roots, and I encourage you to do the same!

Choose whatever type of whiskey you prefer, but select a high quality whiskey.  Never cook with spirits you wouldn’t drink!

Cherry Preserves

The cherries in this recipe symbolize fertility, passion and the blood of the goddess.  Their richly sweet flavor embodies the sense of joy and sensual pleasure for its own sake that typifies the Beltane season.

Sugar Cream Frosting

In witchcraft, cream symbolizes new life, purity, beauty, fertility, abundance and nourishment—-all key aspects of Beltane.

Sugar sweetens any fading crankiness of Old Mother Winter and renews a sense of innocent hope.

Colors

Every aspect of this recipe vibrates with meaning.

Even the dominant colors of red and white reflect the symbolic colors of Beltane.  (Side note:  I love color theming food for Sabbats!  It’s a fun way to challenge yourself and think outside the box).

You Will Need:

For the filling.

-1 cup tart cherry preserves

-3/4 tablespoon bourbon (or other whiskey)

-juice from 1/2 lemon

For the crust.

-3 cups all-purpose flour

-teaspoon salt

-2 sticks cold butter

-1/2 cup ICE COLD water

-1 egg (For egg wash only!!  Do not add this to crust mixture please!)

For the frosting.

-1 cup powdered sugar

-2-3 tablespoons whole milk or heavy whipping cream

Step 1

Combine salt and flour in a mixing bowl.

Use a pastry cutter or fork to cut butter into the flour/salt mixture.

The key is to keep all the butter in the crust dough as cold as possible until the pastries make it into the oven.

This is the tricky part.  Don’t over mix!  Just mix to the point that the dough sticks easily to itself.

It’s very important not to let it get to warm.  The butter should be visible in chunks in the dough.   It helps to run your hands under cold water to avoid melting the butter.  If it starts to melt or get too sticky, pop it in the freezer for a few minutes and start again.

Once it sticks easily to itself, form 4 balls and put them in the freezer to rest for 10 minutes.

Step 2

Pull the dough back out of the freezer.  If it’s rock hard, don’t panic.  Just give it a few minutes to soften back up.

Roll out each ball on a flat surface until they’re flat and about 1/4 inch in thickness.  If it starts to melt or get too sticky, put it back in the freezer for a few minutes.

I know, I know.  It’s tedious, but the perfect, flaky crust will be worth it.

Step 3

Cut out rectangles from the flat dough.  You can use a pattern from cardboard, or just eyeball it.

Spoon cherry/bourbon/lemon juice filling onto one rectangle at a time.

Step 4

Here’s the trick for this step.

When “sandwiching” the top half of the strudel onto the bottom, curve it slightly lengthwise so that there’s plenty of room to accommodate the filling.

Press a fork pattern into the edges to seal it up.

Then, slash horizontal cuts into the pastry to ventilate it during the cooking process.

Finally, beat the egg and brush the tops of the pastries with an egg wash.  This creates a lovely sheen on the top

Step 5

Bake at 350 degrees for 18-25 minutes (checking every 2 minutes after the 18-minute mark).  Bake until golden brown on the edges.

Step 6

While the strudels are baking, make the icing.  Add the cream or milk in intervals of one tablespoon until it flows off the spoon, but not completely.  This is what you’re looking for:

Step 7

Allow the pastries to cool completely before icing.

Ice by  dripping the frosting in a zigzag pattern over the pastry.  Don’t worry it it’s messy.  Messy is good!

Blessed be.

Source: https://www.moodymoons.com/2019/04/25/beltane-cherry-bourbon-strudel-kitchen-witch-recipe/

[regansalvatore]

☆ﾟ.*・ ◞ jenna ortega / female / mexician-puerto rican / she/her ——— is that reagan salvatore on bourbon street ? the 21 year old vampire who stays in the french quarter ? i heard their adoptive parents are stefan salvatore & caroline forbers. they are notoriously known for being organised & trustworthy  but also stubborn & secretive. which is probably why they are considered hellcat around town.  i wonder if they had their tarot cards reading, yet? either way, the cards on the table will reveal their fate soon enough // ooc T, 31, she/her,gmt

𝐂𝐇𝐀𝐑𝐀𝐂𝐓𝐄𝐑 𝐏𝐑𝐎𝐅𝐈𝐋𝐄:

𝐅𝐔𝐋𝐋 𝐍𝐀𝐌𝐄: Reagan Salvatore 𝐍𝐈𝐂𝐊𝐍𝐀𝐌𝐄: Reggie, Ray, King, Regal, Gipper and Dutch 𝐀𝐆𝐄: 18 𝐁𝐈𝐑𝐓𝐇𝐃𝐀𝐓𝐄: august 14th 𝐇𝐎𝐌𝐄𝐓𝐎𝐖𝐍: new orleans 𝐂𝐔𝐑𝐑𝐄𝐍𝐓 𝐑𝐄𝐒𝐈𝐃𝐄𝐍𝐂𝐄: new orleans 𝐎𝐂𝐂𝐔𝐏𝐀𝐓𝐈𝐎𝐍:college student 𝐀𝐋𝐈𝐆𝐍𝐌𝐄𝐍𝐓: neutral 𝐓𝐑𝐈𝐆𝐆𝐄𝐑 𝐖𝐀𝐑𝐍𝐈𝐍𝐆𝐒: none

P E R S O N A L I T Y

traits:  (+)Organised & Trustworthy, (-) Secretive & Stubborn

Background

Step into the world of Reagan Salvatore, a 21-year-old college student with a story that is as compelling as it is enigmatic. Adopted at the tender age of 13 by the esteemed Stefan Salvatore and Caroline Forbes, Reagan's life took a turn towards the supernatural, forever altering the course of her destiny. A maelstrom of trouble seems to swirl around her, casting shadows on the path she treads, adding an air of mystery to her already intricate existence. Hailing from a lineage deeply intertwined with the supernatural world, Reagan grapples with the complexities of her dual identity. Despite her struggles in college, she finds solace and respite in an unexpected passion - skateboarding. A true maven on wheels, Reagan's prowess on a skateboard is nothing short of breathtaking. The rhythmic sound of wheels against concrete, the rush of wind through her hair, the adrenaline-fueled moments of freedom - these are the elements that make her feel truly alive. When she's not navigating the challenges of academia or the mysteries of her lineage, you can find Reagan at the local skate park, her second home. The concrete jungle where she feels most at ease, where gravity is a mere suggestion, and where she can push the boundaries of her skill and creativity. It is here, amidst the clatter and camaraderie of fellow skaters, that Reagan finds her sanctuary. In addition to her love for skateboarding, Reagan has a knack for creating captivating TikTok videos showcasing her skills. Her blend of talent, style, and flair for storytelling has garnered her a dedicated following, with each video a testament to her passion and dedication. If there's one place you'd be sure to find Reagan, it would be at the skate park, capturing moments of pure exhilaration and sharing them with the world. Join Reagan Salvatore on a journey of self-discovery, resilience, and unearthing the truths that lie beneath the surface. As she grapples with the complexities of her past and present, Reagan embraces the freedom of the skate park, where she can let go of her worries and simply be. Follow her as she rides the waves of uncertainty, carving her own path in a world where challenges and triumphs go hand in hand.

[varchasspirit]

Uncover the secrets of creating harmonious whiskey flavors through the art of blending. This comprehensive overview highlights the techniques used by master blenders to combine different whiskey batches, from straight bourbon whiskey online to straight rye whiskey online. Learn about the crucial steps of balancing, maturation, and marrying, which together result in a nuanced and well-rounded final product.

[ainews]

Wrenches, the versatile hand tool used for gripping and turning objects, may seem like an unlikely pairing with watermelon bourbon. However, this unconventional combination has been gaining popularity amongst mixologists and home bartenders alike.

The secret behind the tantalizing taste of watermelon bourbon lies in the use of a wrench to crush and muddle fresh watermelon chunks. The resulting mixture, when combined with bourbon, creates a sweet and refreshing cocktail that is perfect for warm summer days.

But why specifically a wrench? The answer lies in the design of the tool itself. The shape and size of a wrench make it ideal for crushing and releasing the natural juices from the watermelon. The ridged grip of the tool also helps to break down the tougher parts of the fruit, extracting its full flavor.

Not only does the wrench bring a unique visual element to the cocktail-making process, but it also adds a level of fun and creativity to the drinking experience. It’s not every day that you see a mechanic’s tool being used in a bar, let alone to make a delicious drink.

But the use of a wrench in watermelon bourbon cocktails goes beyond just its practical benefits. The act of using a tool that is traditionally associated with manual labor adds a touch of ruggedness and toughness to the drink, giving it a bit of an edge. It’s a subtle reminder that even in something as simple as enjoying a cocktail, hard work and craftsmanship are still valued.

Moreover, watermelon and bourbon are a match made in heaven. The fruity sweetness of the watermelon perfectly complements the smoky, oaky flavors of the bourbon. And when mixed together with the help of a trusty wrench, the result is a harmonious blend of flavors that will leave your taste buds begging for more.

So next time you’re looking for a refreshing and unique cocktail to indulge in, grab a wrench and some fresh watermelon and whip up a batch of watermelon bourbon. It may not be the most conventional use for a tool, but it’s a trend that’s sure to satisfy your taste buds and impress your friends.

[nwbeerguide]

Alesong Brewing and Blending announces their Spring releases.

image courtesy Alesong Brewing and Blending Press Release Alesong is pleased to announce the debut of four new blends for its Spring release the weekend of May 2-5 at their wine country tasting room and to retailers across the Pacific Northwest.  This release features four brand new beers for the season: Summer Breeze is Alesong’s newest Summer farmhouse ale. Brewed to be both complex and very drinkable, using almost entirely Oregon-grown ingredients, this beer pairs well with good food, close friends, and warm summer breezes! Setting out to create Oak & Ember, Alesong wanted to craft a stout that was bold, rich, and chocolatey while not being overly sweet, thus forgoing any additions of lactose or other adjuncts before aging in Henry Mckenna 10 year bourbon barrels for over a year. Beleza is Alesong’s latest-cocktail inspired beer, taking inspiration from the decadent brunch bellini. Using Pinot Gris grapes grown right next door and whole, organic, Northwest-grown peaches, this beer is bound to be your perfect Summer companion! It’s no secret that the brewers at Alesong have a great admiration for Belgian Lambic brewers and blenders, and are thrilled to release their first Gueuze-inspired blend of beers from three different vintages. Willambic was partially inoculated in the blossoming orchard next door and represents perhaps Alesong’s most complex blend to date.  Bottles available to members only. … Oak & Ember and Beleza will be available at better retailers throughout the Pacific Northwest beginning the week of the brewery release. For more information on membership and how to participate in the release events, visit www.alesongbrewing.com/join. More information on each of the new beers can be found at www.alesongbrewing.com/beers.  ABOUT ALESONG BREWING AND BLENDING: Alesong Brewing and Blending is an award-winning artisan brewery, winery, and cidery based in the heart of Southern Willamette Valley wine country outside Eugene, Oregon. With 100% of production spending time in oak, Alesong crafts unique and small-batch blends, producing styles that span the flavor spectrum. As the beer, wine, or cider in barrels matures, the team samples and selects each barrel individually to create a final blend. Paying homage to old-world Lambic blenders and artisan winemakers, Alesong strives to achieve complex and balanced final blends that are much more interesting and complete than the sum of their parts or any individual barrel by itself. For more information, visit www.alesongbrewing.com. from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/4ab4Gdi

[groovetrill]

One of these days

I'm gonna wake up smiling

One of these days

I'm gonna cry

When all of the years start to blend in together

I watch 'em disappear in your eyes

Remember the days we used to drive upstate

Singing indie-rock songs in the car

You wore your fresh leather

And blamed it on the weather

For being the reason you were

So difficult, but so invincible

Irresistible, but I loved you still

You kept my secrets and stole my weaknesses

In your white T-shirt, but I couldn't fill

The shoes you laid down for me

From the girls that came before

I was all the way in

You were halfway out the door

Oh I was an animal making my way up the hill

And you were going in for the kill

And you were going in for the kill

One of these days I'm gonna

Wake up fresh and

Wipe all the past from my eyes

Curl up next to you in tall grass, sunshine

And wrap my body's shape 'round your side

Remember the days we used to ideate

About what we would do all our lives

I'd be a singer and an old bourbon drinker

Oh, and we'd have a band on the side

I know I was

So difficult, but so invincible

Irresistible, but you loved me still

I kept your secrets and stole your weaknesses

In your white T-shirt, but you couldn't fill

The shoes I laid down for you

From the guys that came before

You were all the way in

I was halfway out the door

Oh, you were an animal making your way up the hill

And I was going in for the kill

[mi4017yunuszahid]

ASSIGNMENT 01

Write a film analysis not exceeding 500 words on 'The Shining'

The scene I'm going to be analyzing in ‘The Shining’ is the bar scene, where Kubrick's exceptional use of film form, pattern, meaning, and mise-en-scène is portrayed throughout the duration of this part of the film. This analysis will focus on this scene's contribution to the film's plot and how it impacts the overall story.

This scene occurs halfway through the film, which is a pivotal moment that arises after Jack has a nightmare and then Wendy proceeds to accuse Jack of abusing Danny after he appears in the lounge, causing it to alter the passage of the story. Jack Torrance walks into the ballroom where he comes face to face with a ghostly bartender named Lloyd, who serves him a glass of bourbon as they converse roughly on how Wendy accused him of abusing Danny. The appearance of the ghost really shows how Jack’s mental stability is deteriorating as he continues to work at the hotel. The discussion between Jack and Lloyd is a vital component of the film's plot, as it exposes the malevolent intentions of the Overlook Hotel and the imminent danger it depicts towards the Torrance family.

The bar scene in Kubrick's film is an exceptional example of mise-en-scène. The Gold Room's dim lighting, disorganized layout, and unsettling ambiance establish the mood for Jack and Lloyd's conversation. The camera angle, positioned slightly above the characters, heightens the tension and highlights Jack's vulnerability. Additionally, the color scheme is noteworthy, with the red wallpaper and carpet serving as a reminder of the hotel's violent past. The dim lighting establishes an eerie atmosphere to the scene, with the bar table creating a subtle emphasis between the two characters within the ballroom. The disorganized layout and unsettling ambiences further accentuate the history and the sinister atmosphere of the hotel.

Symbolic imagery in the bar scene enhances the film's key message. The bar's luxury and concealed secrets act as a metaphor for the hotel. Its rich decor, gold-plated accents, and diverse beverage selection embody the hotel's charm, while eerie ghosts and unsettling discussions indicate its ominous essence. The aforementioned charms can embody the overall characteristics portrayed throughout the ballroom; for example, the use of red across the furniture can depict malevolence and murderous intent. The unsettling soundtrack as he enters the ballroom can also represent symbolic forms, it gives off an ominous symbolism of how Jack’s mind is collapsing which is shown as he communicates with the ghost.

In summary or to conclude the analysis, a minority of Kubrick's skillful implementation of film form, pattern, meaning, and mise-en-scène is represented through the bar scene of 'The Shining'. By blending these components, this scene successfully conveys the ominous past of the hotel along with the portrayal of character development/downfall demonstrating how fragile the human mind can be while Jack goes through his mental deterioration as he communicates with the ghostly bartender. In addition to that, there is the imminent danger that the Torrance family will psychologically have to endure throughout the film.

[sector7kb]

https://sector7kb.com/master-the-art-of-crafting-world-class-cocktails/

Cocktail crafting is an art form that combines precision, creativity, and a deep understanding of flavors. Among the vast array of cocktails, two classics stand out as timeless favorites: the Mojito and the Old Fashioned.

These iconic drinks have captivated cocktail enthusiasts for generations with their distinctive profiles and rich histories. In this article, we delve into the secrets behind crafting world-class Mojitos and Old Fashioneds, exploring their origins, ingredients, and techniques to empower you to create bar-quality cocktails in the comfort of your home World Class Cocktails.

Unravelling the Mojito:

World Class Cocktails

The Mojito, a refreshing Cuban cocktail, is celebrated for its vibrant flavors and invigorating character. Originating in Havana, Cuba, during the 16th century, the Mojito has since become a global sensation, cherished for its combination of rum, lime, mint, sugar, and soda water.

Ingredients:

White rum: The backbone of the Mojito, white rum provides a smooth and slightly sweet base for the cocktail.

Fresh lime juice: The tartness of fresh lime juice balances the sweetness of the rum and sugar, lending a bright and citrusy note to the drink.

Fresh mint leaves: Fragrant mint leaves add a refreshing herbal aroma and flavor to the Mojito, enhancing its overall freshness.

Simple syrup: A mixture of equal parts sugar and water, simple syrup is used to sweeten the cocktail, ensuring a harmonious blend of flavors.

Soda water: The effervescence of soda water adds a crisp texture to the Mojito, making it a delightful and refreshing beverage.

Technique:

Muddle mint leaves and simple syrup in a glass to release the mint’s oils and flavor World Class Cocktails.

Add fresh lime juice and white rum to the glass, followed by ice.

Stir well to combine the ingredients and chill the mixture.

Top with soda water and garnish with a sprig of mint and a lime wedge.

Serve immediately and enjoy the invigorating taste of a classic Mojito.

Perfecting the Old Fashioned:

The Old Fashioned is a timeless cocktail that epitomises sophistication and elegance. Originating in the early 19th century, this iconic drink has stood the test of time, revered for its simplicity, depth of flavor, and versatility.

Ingredients

Bourbon or rye whiskey: The heart of the Old Fashioned, bourbon or rye whiskey World Class Cocktails provides a rich and robust flavor profile, with notes of caramel, vanilla, and oak.

Angostura bitters: Aromatic bitters add complexity and depth to the Old Fashioned, balancing the sweetness of the sugar and enhancing the whiskey’s flavors.

Sugar cube: A sugar cube serves as the sweetening agent in the Old Fashioned, slowly dissolving into the drink to impart a subtle sweetness.

Water: A splash of water helps to mellow the intensity of the whiskey and sugar, ensuring a well-balanced and smooth cocktai

Orange twist: Garnishing the Old Fashioned with an orange twist adds a bright and citrusy aroma, complementing the drink’s rich and complex flavors.

Ingredients

Place a sugar cube in a glass and saturate it with a few dashes of Angostura bitters.

Muddle the sugar cube and bitters to dissolve the sugar and release the bitters’ aromatic compounds.

Add a splash of water and stir to further dissolve the sugar.

Pour bourbon or rye whiskey over the sugar mixture and stir well to combine.

Add ice cubes to the glass and stir gently to chill the drink.

Express an orange twist over the cocktail to release its oils, then garnish the drink with the twist.

Serve the Old Fashioned in a rock-framed glass and savor- its timeless elegance and complexity.

Conclusion:

Crafting world-class cocktails such as the Mojito and Old Fashioned requires a combination of quality ingredients, precise techniques, and a passion for mixology.

By mastering the art of cocktail crafting, you can elevate your home bartending skills and impress friends and family with delicious and sophisticated drinks.

Whether you’re sipping a refreshing Mojito on a sunny afternoon or indulging in the timeless elegance of an Old Fashioned by the fireside, these iconic cocktails offer a taste of cocktail history and a glimpse into the artistry of mixology.

Cheers to mastering the art of crafting world-class cocktails!