#grape molasses

[najia-cooks]

[ID: A pyramid of crystalline snow topped with deep orange syrup on a bright blue plate. End ID]

بقسمة / Buqsuma (Palestinian snow dessert)

بُقْسُمَة ("buqsuma"), or بوظة الشتاء ("būẓa shitā'", "winter ice cream"), is a dessert, possibly of Aramaic origin, eaten in cold and mountainous rural regions within Palestine, Syria, Jordan, Lebanon, and Turkey. It consists of freshly fallen snow topped with grape molasses (دبس العنب; "dibs al-'inab"), date molasses, pomegranate molasses, or storebought snow syrup (شراب الثلج ; "shrāb aṯ-ṯalj"). In Lebanon it may be topped with honey or orange syrup; and in Syria and Lebanon it may also be called سويق or سويقة ("sawīq" or "sawīqa").

Buqsuma is eaten for only a few days a year at the end of the snowy season in February. An old rhyme cautions against eating snow too early in the season:

أول تلجة دم تانية تلجة سم تالتة تلجة كل ولا تهتم

("ʔawwal tallaja damm "tānya tallaja samm "tālta tallaja kul wa lā tahtamm")

("The first snowfall is blood "The second snowfall is poison "The third snowfall, eat and don't worry")

Journalist Hussein Saqr speculates that the intention may be to allow the first snows to clear the air from summer and fall dust and other pollutants before the snow is safe to consume.

During these late winter days, eating and sharing buqsuma becomes a social ritual; guests are invited to share the dessert from a wide platter, or given individual bowls to dress to their taste with syrup, milk, and sugar. Children bring bowls of snow inside and eat buqsuma by the fire to warm up and recuperate from a day at play.

In Syria, buqsuma is prepared especially in the مُحافظة السويداء ("Muḥāfaẓat as-Suwaydā'"; Suwayda Governorate) in the south; in the طرْطوس ("Ṭarṭūs") and إدلب ("'Idlib") Governorates in the northeast; and along the جبال لبنان الشرقية ("Jibāl Lubnān ash-Sharqiyya"; Anti-Lebanon mountain range) from جبل الشيخ ("Jabal ash-Shaykh"; Mountain of the Sheikh / "Mount Hebron") to the جبال القلمون ("Jibāl al-Qalamūn"; Qalamoun Mountains) in Damascus Governorate.

In Palestine

Within Palestine, buqsuma is eaten only in الخليل ("Al-Khalīl" / "Hebron"), in the occupied West Bank. Palestinian food writer Reem Kassis points out that the regional specificity of the dish is due to the nature of the land: Al-Khalil is one of the few places in Palestine to receive snow.

Al-Khalil is also famous for its viticulture. "It is well known among Palestinians that Al-Khalil grows the best grapes," according to embroidery artist Wafa Ghnaim. Though grape vines have existed in Palestine since antiquity, Al-Khalil was one of the few locales to maintain them even during the Crusades, which caused the abandonment of olive and grape orchards elsewhere. As with oranges and pomegranates, an association between terroir, agriculture, and design reveals itself in Palestinian art: the قطف عنيب ("qiṭf 'inab"; "bunch of grapes") motif is common in Al-Khalil embroidery (تطريز; "taṭrīz"; often transliterated "tatreez").

Around 1700, Rabbi Gedalia mentions Al-Khalil's grapes as being particularly praiseworthy:

ויש בא"י הרבה פירות האילן, כגון ענבים, תאנים, ורמונים, זתים [���]. והענבים הם גדולים ועגולים בירושלים. אבל בחברון תוב"ב הם מרובים וגדולים מן הענבים אשר בירושלים. וכשמוכרים את הענבים של חברון בירושלים משבחים אותם וצועקים: בואו ותקנו הענבים של חברון ! ומענב אחד מתמלא הפה ממשקה. And there are in the land of Israel many tree fruits, such as grapes, figs, pomegranates, and olives [...]. The grapes are big and round in Jerusalem, but in Hebron they are more numerous and larger than the grapes in Jerusalem. And when vendors sell the grapes of Hebron in Jerusalem, they praise them and shout: Come and buy the grapes of Hebron! And one grape fills the mouth with nectar. (pp. 337-8)

Al-Khalil's viticulture is closely integrated with Palestinian food culture. Three distinct harvests yield different products. In the early spring, some of the leaves from the grape vines (وَرَق الدوالي; "waraq ad-dūwāli") will be harvested, when they are young, tender, and sour: good for stuffing with rice, meat, and vegetable fillings to make several popular Palestinian dishes.

Later in the spring, grape farmers harvest early, sour grapes (حصرم; "ḥiṣrim"; Levantine dialect "ḥuṣrum"). Some of these will be pressed to make عصير حصرم ("'aṣīr ḥuṣrum"; "juice of sour grapes"), a tart liquid that may be drunk plain, or used to give acidity to soups or salads. Others will be pickled in brine, or dried and ground to make a sour condiment called "سماق الحصرم" ("sumāq al-ḥuṣrum," "sour grape sumac").

The third harvest is in the late summer, when the grapes have fully ripened. Grape farmers in Al-Khalil may sell some of their summer harvests to Palestinian wineries and arak distilleries. Other ripe grapes will be pressed and their juice boiled down and dried to produce مَلبَن ("malban"), a Levantine fruit leather. And still more of this juice will be reduced into dibs al-'inab, which is then used to make buqsuma, added to tea as a sweetener, or mixed into tahina and scooped up with bread; it is especially popular during Ramadan as a quick way to boost energy.

Dibs al-'inab has been produced in Palestine for hundreds of years. Rabbi Gedalia describes grape molasses, which he calls "grape honey" ("דבש של ענבים"; "dvash shel 'anavim"):

שמבשלים את התירוש היוצא מן הענבים מיד כשסוחטין אותן, והוא אז מתוק מאוד כדבש ממש, וכ"כ מבשלים עד שנעשה עב כמו דבש. They cook the must which is expressed from the grapes immediately after they are squeezed. It is then very sweet, like real [bee's] honey. Then they cook it again until it becomes thick as honey. (p. 338)

The recipe below is for buqsuma with Al-Khalil-style grape molasses.

[ID: An extreme close-up on snow crystals topped with syrup in bright white and various shades of orange; bubbles are trapped throughout the syrup. End ID]

Viticulture Under Occupation

Today, the tending and harvesting of grapes in Al-Khalil take place under the shadow of Israeli settlements. Israel encourages the transfer of settler populations to settlements in Al-Khalil—including particularly fervent Israeli nationalist cells in the middle of Palestinian areas—with financial incentives and the creation of infrastructure that only settlers can move through freely. Palestinians are forbidden to drive in the "H2" area of Al-Khalil, which encompasses the central Old City and the الحرم الإبراهيمي ("Al-Ḥaram al-Ibrāhīmī"; Sanctuary of Abraham), and has been under Israeli military control since 1997. Israel conducts regular raids in the nominally Palestinian "H1" area, forcing people to leave their homes, destroying property, and committing arbitrary arrests and imprisonments.

The rapid expansion of settlements in the areas around Al-Khalil, such as those in what Israel calls גּוּשׁ עֶצְיוֹן (“Gush Etzion”; Etzion Bloc) and גִּבְעַת חַרְסִינָה ("Givat Harsina"), pushes Palestinians into ever-smaller and denser areas surrounded by settlements, rendering them still more vulnerable to Israeli control.

Alessandro Petti describes the strategy by which Israel fragments and isolates Palestinian areas, while allowing flow of movement between territories for non-Palestinians, as a distinction between free-flowing settler "archipelagoes" and Palestinian "enclaves." Infrastructure such as patrols, roadblocks, barriers, curfews, strip-searches and thorough searches of luggage—to which only Palestinians are subjected—make travel a time-consuming, nerve-wracking, and uncertain process: one that may end with being denied a permit, turned back from a border, or jailed for driving on a road which turns out to be prohibited to Palestinians. Because the rules are constantly changing, Palestinians may continue to avoid a road that is no longer actively barricaded out of fear that attempting to traverse it will lead to arrest.

Official Israeli military policy and settler violence alike cast a pall on Palestinian agricultural tradition and innovation. Farming and shepherding communities in the southern hills of Al-Khalil have been subjected to harassment, home demolition, and forced displacement at the hands of settlers and military bulldozers. Settlers burn grape and olive orchards and cut down mature grape vines. Palestinians are no longer allowed to access ancestral agricultural land that has been overtaken by colonists. Israeli military orders and settler harassment emptied Al Khalil's Old Souq of its vegetable and fruit markets in 2000; in 2019, plans were made to raze Palestinian shops and build a new settlement atop them. These plans would move forward in July of 2023.

Reprisal and collective punishment in the wake of militants' October 7th attacks on settlers have been felt in the West Bank and also impact agriculture in Al-Khalil. Grapes rot on the vine with farmers forbidden to tend them. Streets have been closed, shutting Palestinian farmers into their homes, while Palestinian shepherds in villages in the Al-Khalil area have been displaced and harassed with drones. Settler attacks and destruction of crops, already on a continual uptick for the previous several years, increased to a new high in 2023.

Olives, Grapes, and Resistance

Agriculture has been an important site of Palestinian resistance to settler incursion as, despite harassment, surveillence, and violence, Palestinians insist on staying on their land and in their homes. The Palestinian minority who inhabit the H2 area of Hebron, continuing to tend their olive trees, prevent the area from becoming settler-only and keep alive the hope that Al-Khalil will not become a "ghost town."

Various projects based in Al-Khalil combat settler technologies and strategies. Farmers in Al-Khalil launched the Cooperative Society for Agricultural Marketing and Processing in 1984 to increase grape farmers' self-sufficiency, reduce produce waste, and contribute to the production of Palestinian grape delicacies. The 2022 Counter Surveillance project, launched by Palestinian activist Issa Amro and artist Adam Broomberg, meets the Israeli security cameras stationed among Al-Khalil's olive groves with its own video feed, livestreamed online and to art museums.

Palestine's annual grape festival at حلحول ("Ḥalḥūl"), just north of Al-Khalil, took place in 2023 as scheduled; farmers displayed boxes of grapes of all colors and varieties, and sold dibs, malban, raisins, and jam. And Palestinian farmers and activists contribute to resurgences of indigenous seed varieties—such as the دابوقي ("dābūqi") grape, historically particularly prominent in Al-Khalil—in an effort to preserve Palestine's biodiversity and economic self-sufficiency.

Buy seeds from the Palestinian Heirloom Seed Library

Help Palestinian families evacuate Gaza

Contribute to an eSIM donation drive

Ingredients:

For the syrup (makes 2/3 cup):

2.5kg (5.5lb) tart green grapes, stems removed

For the base:

A large bowl of fresh snow

If it doesn't snow where you live, you can try making shaved ice using a snowcone machine; putting water in an ice-cream maker until you achieve a slushy texture; or running ice cubes through a blender.

Instructions:

For the syrup:

1. Remove grapes from their stems and rinse.

2. In a large bowl, mash and muddle grapes with your hands or a potato or bean masher; or pass grapes through a blender, food mill, or juicer.

3. Strain mashed grapes through a metal strainer, and then a cheesecloth (if you used a juicer, skip right to the cheesecloth). I had 4 cups (1 litre) of grape juice at this point.

4. Pour grape juice into a thick-bottomed pot with a large diameter, preferably one with a light-colored bottom. Heat on medium to bring to a boil.

5. Continue simmering juice, skimming scum off the surface as it arises. Occasionally wipe down the edges of the pot with a wet pastry brush to prevent sugar from sticking and burning.

6. Eventually scum will stop rising. Continue to simmer until several shades darker in color and bubbling vigorously. Syrup should still pour freely, and just barely coat the back of a spoon. I had just over 2/3 cup (160 mL) at this point.

7. Remove from heat and allow to cool slightly before pouring into a jar. Allow to cool to room temperature before refrigerating. If you want to keep the syrup for multiple months or at room temperature, use a sterilized jar.

Compost the grape peels, or reserve to make fruit scrap vinegar.

For the dish:

1. Set a large bowl out several hours into a heavy snowfall; or collect just the top layer of freshly fallen snow after it has been snowing for several hours. Snow that falls earlier in a snowfall, or that has been sitting out for a longer period of time, is more likely to contain pollutants.

2. Compact the snow with a spoon to make the texture homogenous. Some people run it through a blender. Fill individual serving bowls with snow.

3. Pour cooled molasses to taste onto the snow and mix.

[morethansalad]

Turkish Simit Bread (Vegan)

[oniwabanryoko]

米粉のバナナ蒸しパン。ホットコーヒー。

レンチン蒸しパンを少し焼いて糖蜜がけ。ヘルシオはレンチン苦手だから蒸す方が美味しいんだけど、後で焼くならレンチンでも有り。特に米粉蒸しパンは外カリ中モチで焼くと更に美味しくなる。

毎朝のオーバーナイトオーツとココアに入れてる糖蜜、温めた豆乳に入れたり、ヨーグルトにかけたり、料理や蒸しパンに使ったり、どハマり中で既に3瓶目。

個人的にラカント以外の甘味料は罪悪感あって、きび砂糖も蜂蜜も黒蜜も躊躇するけど、糖蜜は腸活に抜群に効いてて、PMSにも効いてるからいいか！って思ってる。血糖値を気にしすぎて厳しく糖質制限してた時より、今のゆる糖質制限で腸活メインにしてからの方が調子が良い。腸活になるものは、血糖値上げにくくて血流にも良かったりするし。

あと、蜂蜜の良いものは高い。産地や販売元をちゃんと見極めないと、蜂を仲介した砂糖水みたいな蜂蜜もあるわけで。トルコ産の葡萄しか使ってない糖蜜は安くて良いね。トルコに謎の信頼感あるしw

[keeps-ache]

i have a headache and a sweet tea so i'm ready to fight the universe again

[greekcookingmadeeasy]

Roasted Caramelized Pork Shoulder And Potatoes With Beer And Grape Molasses

🐽

Roasted Caramelized Pork Shoulder and Potatoes with Beer and Grape Molasses - Karamelwmeni Hoirini Spala kai Patates me Bira kai Petimezi

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My Short YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε Short YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒   

5-6 pers.           30 min + 1 day waiting time

 

COOK. TIME ♨   DIFFIC. LEVEL 👩🍳⃒

Potatoes: 8 min.             

Pork: 2 h + 15 min Easy

Traditionally in Greece at this time of the year, we serve a pork dish for our festive table either for Christmas or New Year.

This one is an easy, lip-smacking dish of pork shoulder which roasts slowly together with potatoes in the oven, after it has been marinated for a whole day with plenty of beer, Grape molasses, spices, herbs and vegetables. Molasses and beer help to achieve a caramelized crust during roasting, resulting in to a succulent, semi sweet, fork tender pork while the potatoes turn golden, tender and filled with amazing tastes.

Although most of the work is done in the oven, watch out for my instructions to achieve the caramelized effect and awe your guests at the festive table!

 

INGREDIENTS

Ingredients for marinating the meat:

•          1.5 kg. / 3 lb 5 oz Pork Shoulder or loin, without bone

•          330 ml / 1 can Dark/Black Beer, preferably

•          6 tbsp. / 90 ml Olive Oil

•          2 tbsp. / 30 ml Dijon Mustard, pitless

•          1/2 cup / 175 gr. / 6 oz Grape Molasses (petimezi)

•          100 gr. / 3.5 oz Onion, sliced

•          250 gr. / 9 oz / 1 large Carrot, rounds

•          2 Garlic Cloves, sliced

•          1/2 tsp. smoked, sweet Paprika powder

•          1/2 tsp. ground Turmeric

•          1 tbsp. dry Thyme

 

Rest of ingredients:

•          1.5 kg / 3 lb 5 oz Potatoes, suitable for oven, peeled, cut in rounds

•          Ground Salt and Pepper, Flower of Salt

Note about dark/black beer:

Although you could use any type beer you like, I would advise you on using this type of beer. It has a more complex flavour, with malt certainly being the most dominant. Chocolate, coffee, roasted nuts, caramel, almonds, and fruits (such as currants and raisins) are common flavour and aroma characteristics of dark or black beers. So it certainly goes better with the molasses to help achieve those sweet undertones that we want for this recipe. 

 

METHOD:

A.    Marinade the pork for roasting the next day:

1.     In order to get succulent, tender and aromatic pork meat, it is advised to marinade it the day before.

2.     Place the meat in a large glass container. With a sharp knife, make holes on both sides of the meat and push the garlic clove slices, in the holes.

3.     Rub on top the mustard and half of the molasses, massaging the meat to spread them all around and to permeate.

4.     Scatter around the meat the carrot rounds and onion slices pouring on top the rest of the molasses.

5.     Next, add all the spices and the dry thyme on top of the dish.

6.     Pour the beer on top of the meat followed by half of the Olive oil (45 ml-3 tbsp.).

7.     Cover the container with its lid, and store it in the fridge overnight for the meat to absorb the marinade.

 

B.    Prepare the dish for roasting:

8.     The next day, take out the marinated meat from the fridge and let it come to room temperature for 1-2 hours, before the final assembly.

9.     For best result use a clay pot of 28 cm / 11 in. diameter with a lid, if you have! Otherwise, use a round baking dish of same diameter with lid.

10.  Pour the other half of olive oil on the bottom of the clay pot.

11.  Place the pork on top, pouring the aromatic vegetables plus the beer marinade around the meat.

12.  Season the meat with ground salt and pepper to taste, on both sides. Ready for the oven.

 

C.     Baking instructions to follow carefully:

13.  Give plenty of time for the pork and potatoes to slowly roast in the oven.

14.  Place the clay pot with the marinated pork in a preheated oven Fan @180℃/350℉ and roast at first for 45', covered with lid.

15.  After 45', remove the lid, raise the oven temperature to 190℃/375℉ and continue roasting the pork only for 30'.

16.  In the meantime, prepare the potatoes.

17.  Peel them, cut them in medium sized rounds and place them in a deep pot filled with water over medium-high heat, adding a bit of salt. Water should completely cover potatoes.

18.  When water starts to boil, adjust heat to low and parboil potatoes for 8'.

19.  Turn off the heat, remove parboiled potatoes and drain them.

20.  After the 30' of the meat roasting without lid, remove dish from the oven, flip the pork and place potatoes all around it.

21.  Season them with ground Salt and Pepper, to taste, basting them with some of the sweet sauce as well.

22.  Return in the oven, and roast the whole dish for 1 h (depends on the oven).

23.  Halfway, open the oven, flip the pork and baste it and the potatoes once more with the sauce, sprinkling also some flower of salt, before returning in the oven.

24.  After roasting of about 1 h, the pork shoulder should be ready (i.e. total roasting time: 2h 15').

25.  Remove pot from the oven and let the pork dish rest on the kitchen bench for at least 10' before serving.

 

D. Serving Suggestions:

Serve the Pork with Potatoes in the centre of your festive table in its clay pot!

Feast your eyes on this scrumptious dish!

Ideas for your Christmas or New Year’s Eve sit-down dinner:

Serve this lip-smacking dish with my Majestic Sandwich Cake, a Pomegranate Super Salad, some bread and a platter with a variety of cheeses.

For desserts: Pavlova with various fresh fruits, Vassilopita Tsoureki and of course chilled champagne.

The pork is caramelized, tender and melts in your mouth from the slow roasting. Potatoes are golden, honeyed while tender inside, having absorbed all the marinade and the pork's juices. The sweetness of molasses, spiciness of mustard and spices combined with the sweet undertones of the dark beer raise its taste to a celebration for your palate! A true Greek "Glykisma" (meaning sweet like candy).

Happy Holiday Season to all and a prosperous New Year ahead, ‘Hronia Polla kai Kali Hronia’!

E. Storage info:

After the dish cools down, you can store it in an airtight container in the fridge for 1 week or in the freezer for 1 month.

F. The tradition of Pork Eating at the Holiday Season

🐷 Summary:

In many parts of Greece, the traditional dishes during the Holiday Season were mainly with Pork, like e.g. Pork Tigania, Aspic Meat Jelly or other Pork delicacies. The old custom started because of the “Pig Slaughter-Hirosfagia” period before Christmas, which meant plenty of pork meat to be consumed.

This ancient practice (which had a sacrificial character), is still observed and celebrated today in many places especially in the North of Greece and some islands.

Photo credit: inkomotini.news

🐷 More detailed information:

A characteristic event of Greek Christmas is the “Pig Slaughter-Hirosfagia”. Pig slaughtering has a sacrificial character and echo ancient expiatory and purgatory sacrifices accompanied by magical and superstitious practices such as fortune-telling. The Romans at the Brumalia festival at the end of the year sacrificed pigs to Saturn and Demeter. The pig is probably an incarnation of the vegetative and reproductive demon, either because he destroys the vegetation with his gluttony or because of his prodigality.

In traditional Greek culture, the manifestations of popular worship are integrated into the agricultural economy. Pig farming ensured the family meat and fat for the whole year. It was not difficult to keep a pig in each house as they were engaged in agriculture and animal husbandry and had to feed the pigs grain, curd, acorns and leftovers.

There was a special ceremony and etiquette for slaughtering. For example, the slaughter was done with a special black-handled knife and the perpetrator had to be the head of the family. With the blood of the animal they formed a cross on the forehead of small children for headache. They nailed the pig's snout to the wall or over the door to ward off goblins. From his spleen and liver, they could guess the future of the family. Groups were formed in the houses trying the pork meze and prepared sausages, apaki and syglino (cold smoked cuts).

The family feasts lasted the whole twelve days. The character of solidarity towards fellow human beings was the habit of sending "the scutelics for the soul", i.e. baskets of gifts, mainly edible, to the poorest members of the community.

Often Greek people rationalize "Hirosfagia" their own way by integrating the divine drama into their own experiences. In Thessaly for example, they believe that, according to a testimony, "at Christmas I slaughtered the pigs, because at Christmas Virgin Mary with Joseph and baby Jesus went to Egypt, to run away from Herod who would slaughter him. In front went Virgin Mary with the baby and Joseph, and behind the pigs that were spoiling the tracks".

Information from www.kentrolaografias.gr

Check my Short YouTube Video: HERE

Καραμελωμένη Χοιρινή Σπάλα και Πατάτες με Μπύρα και Πετιμέζι

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

5-6                  30 min. + 1 ημέρα αναμονή

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Πατάτες: 8 min.

Χοιρινό: 2 h + 15 min.           Εύκολο

 

Παραδοσιακά στην Ελλάδα αυτή την εποχή του χρόνου, σερβίρουμε ένα χοιρινό πιάτο για τα γιορτινά μας τραπεζώματα είτε για τα Χριστούγεννα ή για την Πρωτοχρονιά.

Αυτή που σας δείχνω είναι μια εύκολη συνταγή για χοιρινό που ψήνεται αργά μαζί με πατάτες στο φούρνο, αφού μαριναριστεί για μια ολόκληρη μέρα με άφθονη μπύρα, πετιμέζι, μπαχαρικά, μυρωδικά και λαχανικά. Το πετιμέζι και η μπύρα βοηθούν στη δημιουργία καραμελωμένης κρούστας κατά το ψήσιμο, με αποτέλεσμα ένα ζουμερό, ελαφρώς γλυκό, τρυφερό χοιρινό κρέας, ενώ οι πατάτες γίνονται χρυσαφένιες, μαλακές και γεμάτες με απίθανες γεύσεις.

Η περισσότερη δουλειά γίνεται στο φούρνο, οπότε προσέξτε τις οδηγίες μου για να πετύχετε το καραμελωμένο αποτέλεσμα και να εντυπωσιάσετε τους καλεσμένους σας στο γιορτινό τραπέζι!

 

ΥΛΙΚΑ

Υλικά για το μαρινάρισμα του κρέατος:

• 1,5 kg / 3 lb 5 oz Χοιρινή Σπάλα, χωρίς κόκαλο

• 330 ml / 1 κουτί Σκούρα/Μαύρη Μπύρα, κατά προτίμηση

• 6 κ.σ. / 90 ml Ελαιόλαδο

• 2 κ.σ. / 30 ml Μουστάρδα Dijon, χωρίς σποράκια

• 1/2 φλ. / 175 γρ. / 6 oz Πετιμέζι

• 100 γρ. / 3,5 oz ξερό Κρεμμύδι, κομμένο σε φέτες

• 250 γρ. / 9 oz / 1 μεγάλο Καρότο, ροδέλες

• 2 Σκελίδες Σκόρδο, κομμένες σε φέτες

• 1/2 κ.γ. καπνιστή, γλυκιά Πάπρικα σκόνη

• 1/2 κ.γ. Κκουρκουμάς, σκόνη

• 1 κ.σ. ξερό Θυμάρι

 

Υπόλοιπα υλικά:

• 1,5 kg / 3 lb 5 oz Πατάτες, κατάλληλες για φούρνο, καθαρισμένες, κομμένες στρογγυλές

• Φρεσκοαλεσμένο αλάτι και πιπέρι, Ανθός αλατιού

 

Σημείωση για τη σκούρα/μαύρη μπύρα:

Αν και μπορε��τε να χρησιμοποιήσετε όποια μπύρα θέλετε, θα συνιστ��ύσα καλύτερα αυτό το είδος μπύρας. Έχει πιο περίπλοκη γεύση, με τη βύνη να είναι σίγουρα η πιο κυρίαρχη. Η σοκολάτα, ο καφές, οι καβουρδισμένοι ξηροί καρποί, η καραμέλα, τα αμύγδαλα και τα φρούτα (όπως σταφίδες ξανθές και μαύρες) είναι κοινά χαρακτηριστικά γεύσης και αρώματος στις σκούρες ή μαύρες μπίρες. Οπότε σίγουρα ταιριάζει καλύτερα με το πετιμέζι για να πετύχουμε αυτούς τους γλυκούς υποτόνους που θέλουμε σ' αυτή τη συνταγή.

 

ΜΕΘΟΔΟΣ:

Α. Μαρινάρετε το χοιρινό για ψήσιμο την επόμενη μέρα:

1. Για να έχετε ζουμερό, τρυφερό και αρωματικό χοιρινό κρέας, συνιστάται να το μαρινάρετε την προηγούμενη μέρα.

2. Τοποθετήστε το κρέας σε ένα μεγάλο, βαθύ γυάλινο δοχείο. Με ένα κοφτερό μαχαίρι ανοίξτε τρύπες και στις δύο πλευρές του κρέατος και σπρώξτε μέσα τις φέτες σκόρδου.

3. Τρίψτε από πάνω τη μουστάρδα και το μισό παντεσπάνι, κάνοντας μασάζ στο κρέας για να απλωθούν γύρω-γύρω και να το διαπεράσουν.

4. Σκορπίστε γύρω από το κρέας τα καρότα και τις φέτες κρεμμύδι ρίχνοντας από πάνω το υπόλοιπο πετιμέζι.

5. Στη συνέχεια, προσθέστε όλα τα μπαχαρικά και το ξερό θυμάρι πάνω από το πιάτο.

6. Περιχύστε τη μπύρα πάνω από το κρέας και μετά το μισό ελαιόλαδο (45 ml-3 κ.σ.).

7. Καλύψτε το δοχείο με το καπάκι του και βάλτε το στο ψυγείο για μια νύχτα ώστε να απορροφήσει το κρέας τη μαρινάδα.

 

Β. Ετοιμάστε το φαγητό για ψήσιμο:

8. Την επόμενη μέρα βγάλτε το μαριναρισμένο κρέας από το ψυγείο και αφήστε να έρθει σε θερμοκρασία δωματίου για 1-2 ώρες, πριν την τελική συναρμολόγηση.

9. Για καλύτερο αποτέλεσμα χρησιμοποιήστε ένα πήλινο σκεύος (γάστρα) διαμέτρου 28 cm / 11 in. με καπάκι, αν έχετε! Διαφορετικά, χρησιμοποιήστε ένα στρογγυλό ταψί ίδιας διαμέτρου με καπάκι.

10. Ρίξτε το υπόλοιπο μισό ελαιόλαδο στον πάτο του πήλινου.

11. Τοποθετήστε από πάνω το χοιρινό, περιχύνοντας γύρω από το κρέας τα αρωματικά λαχανικά συν τη μαρινάδα με τη μπύρα.

12. Αλατοπιπερώστε το κρέας κατά βούληση και από τις δύο πλευρές. Έτοιμο για το φούρνο.

 

Γ. Οδηγίες ψησίματος που πρέπει να ακολουθήσετε προσεκτικά:

13. Δώστε άφθονο χρόνο στο χοιρινό και τις πατάτες να ψηθούν σιγά σιγά στο φούρνο.

14. Βάλτε τη γάστρα με το μαριναρισμένο χοιρινό σε προθερμασμένο φούρνο στον αέρα @180℃/350℉ και ψήστε το στην αρχή για 45', σκεπασμένο με καπάκι.

15. Μετά από 45' αφαιρέστε το καπάκι, ανεβάστε τη θερμοκρασία του φούρνου στους 190℃/375℉ και συνεχίστε το ψήσιμο του χοιρινού για 30' ακόμα.

16. Στο μεταξύ ετοιμάστε τις πατάτες.

17. Ξεφλουδίστε, κόψτε τις στρογγυλές σε μεσαίο μέγεθος και βάλτε τις σε μια βαθιά κατσαρόλα γεμάτη νερό σε μέτρια προς δυνατή φωτιά, προσθέτοντας και λίγο αλάτι. Το νερό πρέπει να καλύπτει πλήρως τις πατάτες.

18. Μόλις το νερό αρχίσει να βράζει, ρυθμίστε τη φωτιά στο χαμηλό και μισοβράστε τις πατάτες για 8'.

19. Σβήστε τη φωτιά, αφαιρέστε τις μισοβρασμένες πατάτες και στραγγίστε τις.

20. Μετά τα 30' ψησίματος του κρέατος χωρίς καπάκι, βγάλτε το ταψί από το φούρνο, αναποδογυρίστε το χοιρινό και στρώστε γύρω-γύρω τις πατάτες.

21. Αλατοπιπερώστε κατά βούληση, περιχύνοντας τα και με λίγη από τη γλυκιά σάλτσα.

22. Επιστρέψτε στο φούρνο και ψήστε όλο το φαγητό για 1 ώρα (εξαρτάται από τον φούρνο).

23. Στα μισά, ανοίξτε το φούρνο, αναποδογυρίστε το χοιρινό και περιχύνοντας το μαζί με τις πατάτες για άλλη μια φορά με τη σάλτσα, πασπαλίζοντας επίσης λίγο ανθό αλατιού, πριν επιστρέψετε το ταψί στο φούρνο.

24. Μετά το ψήσιμο περίπου 1 ώρας, η χοιρινή σπάλα πρέπει να είναι έτοιμη (δηλαδή συνολικός χρόνος ψησίματος: 2 ώρες 15').

25. Βγάλτε τη γάστρα από το φούρνο και αφήστε το φαγητό να ξεκουραστεί στον πάγκο της κουζίνας για τουλάχιστον 10' πριν σερβίρετε.

Δ. Προτάσεις σερβιρίσματος:

Σερβίρετε το Χοιρινό με Πατάτες στο κέντρο του γιορτινού σας τραπεζιού στην γάστρα!

Απολαύστε με τα μάτια σας αυτό το λαχταριστό πιάτο!

Ιδέες για το καθιστικό δείπνο των Χριστουγέννων ή της Πρωτοχρονιάς:

Σερβίρετε αυτό το μαγευτικό πιάτο με το μεγαλοπρεπές μου Σάντουιτς Τούρτα, μια σούπερ σαλάτα με ρόδι, λίγο ψωμί και μια πιατέλα με διάφορα τυριά.

Για επιδόρπια: Πάβλοβα με διάφορα φρέσκα φρούτα, Βασιλόπιτα Τσουρέκι και φυσικά παγωμένη σαμπάνια.

Το χοιρινό είναι καραμελωμένο, τρυφερό και λιώνει στο στόμα από το αργό ψήσιμο. Οι πατάτες είναι χρυσαφένιες, μελωμένες ενώ είναι μαλακές εσωτερικά, έχοντας απορροφήσει όλη τη μαρινάδα και τους χυμούς του χοιρινού. Η γλύκα του πετιμεζιού, η πικάντικη μουστάρδα και τα μπαχαρικά σε συνδυασμό με τους γλυκούς τόνους της μαύρης μπύρας ανεβάζουν τη γεύση της σε μια γιορτή για τον ουρανίσκο σας! Ένα αληθινό «Γλύκισμα»!

Καλές γιορτές σε όλους και καλή χρονιά να έχουμε!

 

Ε. Πληροφορίες φύλαξης:

Αφού κρυώσει το φαγητό, μπορείτε να το φυλάξετε σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

 

Ζ. Η παράδοση της χοιρινής κατανάλωσης και τα «Χοιροσφάγια» των Γιορτών:

🐷 Περίληψη:

Σε πολλά μέρη της Ελλάδας, τα παραδοσιακά πιάτα κατά την περίοδο των Γιορτών ήταν κυρίως με Χοιρινό, όπως π.χ. Χοιρινό Τηγανιά, Πηχτή ή άλλες λιχουδιές με χοιρινό κρέας. Το παλιό έθιμο ξεκίνησε από τα «Χοιροσφάγια» πριν από τα Χριστούγεννα, πράγμα που σήμαινε ότι υπήρχε άφθονο χοιρινό κρέας για κατανάλωση.

Αυτή η αρχαία πρακτική, που είχε θυσιαστικό χαρακτήρα, συναντάται ακόμη και σήμερα σε πολλά μέρη, κυρίως στη Βόρεια Ελλάδα και σε ορισμένα νησιά.

Πηγή φωτογραφίας: inkomotini.news

 

🐷 Περισσότερες λεπτομέρειες για το έθιμο:

Μια χαρακτηριστική εκδήλωση των Χριστουγέννων είναι τα χοιροσφάγια. Τα χοιροσφάγια έχουν θυσιαστικό χαρακτήρα και απηχούν αρχαίες εξιλαστήριες και καθαρτήριες θυσίες που συνοδεύονται από μαγικές και δεισιδαιμονικές πράξεις, όπως τα μαντέματα. Οι Ρωμαίοι στην εορτή των Βρουμαλίων στο τέλος του έτους θυσίαζαν χοίρους στον Κρόνο και τη Δήμητρα. Ο χοίρος είναι πιθανότατα μία ενσάρκωση του βλαστικού και γονιμικού δαίμονα, είτε, επειδή με την αδηφαγία του καταστρέφει τη βλάστηση είτε και εξαιτίας της πολυτοκίας του.

Στον παραδοσιακό πολιτισμό οι εκδηλώσεις της λαϊκής λατρείας είναι ενσωματωμένες στην αγροτική οικονομία. Η εκτροφή του χοίρου εξασφαλίζει στην οικογένεια κρέας και λίπος για ολόκληρη τη χρονιά. Δεν ήταν δύσκολο να διατηρούν από έναν χοίρο σε κάθε σπίτι καθώς ασχολούνταν με τη γεωργία και την κτηνοτροφία και είχαν να τον ταΐσουν υπολείμματα από σιτηρά, τυρόγαλο, βελανίδια και αποφάγια.

Για τη σφαγή ακολουθούνταν ιδιαίτερη εθιμοτυπία. Για παράδειγμα το σφάξιμο γινόταν με ειδικό μαυρομάνικο μαχαίρι και θύτης ήταν ο αρχηγός της οικογένειας. Με το αίμα του ζώου σχημάτιζαν σταυρό στο μέτωπο των μικρών παιδιών για τον πονοκέφ��λο. Κάρφωναν το ρύγχος του χοίρου στον τοίχο ή πάνω από την πόρτα για να διώχνει τους καλικαντζάρους. Από τη σπλήνα και το συκώτι του μάντευαν το μέλλον της οικογένειας. Σχηματίζονταν παρέες στα σπίτια και δοκίμαζαν τους χοιρινούς μεζέδες και παρασκεύαζαν τα λουκάνικα, τα απάκια και τα σύγλινα.

Τα οικογενειακά γλέντια κρατούσαν όλο το δωδεκαήμερο. Χαρακτήρα αλληλεγγύης προς τον συνάνθρωπο είχε η συνήθεια να στέλνουν «τα σκουτελικά για ψυχικό» δηλαδή καλάθια με δώρα, κυρίως φαγώσιμα στα φτωχότερα μέλη της κοινότητας.

Συχνά ο λαός αιτιολογεί με το δικό του τρόπο τα χοιροσφάγια ενσωματώνοντας το θείο δράμα στη δικιά του εμπειρία. Στη Θεσσαλία πιστεύουν ότι, σύμφωνα με μια μαρτυρία «τα Χριστούγεννα σφάζαμι τα γουρούνια, γιατί τα Χριστούγεννα πήγινι η Παναγιά μι τουν Ιουσήφ και του Χ’ στό στ’ ν Αίγυπτου, να μη τ’ σφάξ’ η Ηρώδ’ς. Μπρουστά πηγαίναν η Παναγία μι τουν Ιουσήφ και πίσου τα γ’ ρούνια χαλούσαν τα χνάρια».    

Πληροφορίες από το www.kentrolaografias.gr      

Κοιτάξτε επίσης την συνταγή μου σε Short YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[splashtheblog]

Crostini. Brazen & Avant-Garde.

Your Next Umami Moment.

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

[anantaru]

⊹ ‧₊˚ ᰔ cw. none, fluff, established relationship, reader wears a sundress <3, fem! reader

picking grapes with diluc, but you rather admire what's yours.

you sit underneath a large tree, straightening your sundress as your eyes ardently dance along your boyfriend's movements.

the pearly sound of ice cubes floating in your refreshing drink whistles as you take a sip, eyes curious, mind wandering. you find yourself holding your breath at the sight of him, or his well-toned back muscles bulging from beneath his shirt.

diluc brushes away a feeble lace of sweat on his forehead as his tailored shirt moves with the tension in his limbs. it fit him perfectly, and such you could easily discern by the amount of muscles showing underneath the fabric.

a chorus of birds chirp a love song and write your love in the sunlight.

there was no pain or poison in the air— by this tension and heat, you could pour the air and call it syrup, a love liquid.

each one of your exhales tensely draw together when you continue to watch him, a cold breeze drifting through the thin fabric of your dress.

diluc walks towards a brown basket full of grapes as he picks it up easily, as if he didn't even consider it being heavy— and his corded muscles ripple when he lifts it to a different spot that wouldn't bother him during his work.

the atmosphere too was warm, comfort battering like butterflies in the air as the small area you were resting in was located in an idyllic corner of the winery, undisturbed by others and almost completely quiet.

your feet sink slightly into the grass and a shiver kisses along your spine as diluc's footsteps contract the same time your own heart leaps.

he kneels in front of you, "you done watching me?"

ah, of course he noticed.

he smiles, extending his hand towards the frill hem of your sundress before planing his rough knuckles over your collarbones gently.

just looking at you.

but his eyes, deep of love and kind, swing and clamor in vehemence, revealing strong emotions.

you exhale softly at his touch and hum when he smoothes his knuckles over your skin so cautiously, not to hurt or pain you, as if you'd break if he dare to apply more pressure.

it was enough to make your heart leap in your chest, your eyes like molasses overflowed.

you cough out, placing your drink aside shakily, "you see, i was just admiring what's mine,"

you answer cheekily, your heels drawn back as your thighs open a little— not too much, of course, adelinde must be near, but his lashes flutter infrequently upon gazing at your bare legs.

that he has kissed so many times already.

"that makes us two then," he admits without breaking his stare on your thighs, dancing over the way this dress fits your frame.

as to punctuate the meaning of his words further, diluc slowly leans forward in need to kiss you, kiss your lips and leave you panting.

here, on a glittering array of blossoming flowers and sweet scents, one hand cradles your cheek softly before he tilts it, his thumb carefully stroking over your bottom lip when he melts himself into you ever so tenderly.

©2024 anantaru do not repost, copy, translate, modify

[gemsofgreece]

6+ traditional "humble" Greek foods that are fading

Below are six recipes or foods that were very loved until the previous century, especially amongst the people of low income. These recipes used very cheap ingredients and helped keep people's hunger satiated. A few new cooks are trying to revive those recipes.

Bobota

Also known as "pie / bread of the poor", bobota was made of corn instead of wheat flour, salted water and olive oil, and occasionally eggs or some filling, if those were available. According to some articles, bobota saved a lot of people during the times of the Axis occupation of Greece.

Bobota with feta cheese.

Petimezi and Threpsini

Unlike the common current sweet spreads like hazelnut pralines (i.e merenda, nutella) that are loved today, during the previous century people would eat their bread by spreading petimezi (molasses) or threpsini (grape cream) on it. It was the most popular snack kids took with them at school in the 50s-60s and it was very nutritious.

Threpsini spread.

Zaharópsomo

For those who could not afford pastries, zaharopsomo was their alternative and it was exactly what the name suggests; bread slightly moistened and sprinkled with sugar. Nowadays zaharopsomo recipes have become a little more refined and it is eaten during the most important fast of the year, that of Great Friday.

Tsigarides

Pork is the traditional delicacy for the Christmas holidays. In the rural areas until the previous century families would have a pig, which was eaten on Christmas day. No edible part of it would go wasted and fat remnants were preserved in water and salt, in a process that made them similar to bacon. Tsigarides could be kept for long, even for the full year until the next Christmas.

Plighuri and Trahanás

Plighuri is bulgur. Trahanas might be known better in English as tarhana, but historians are indecisive on whether the etymological origin comes from the Persian tarhana or the Greek trahanas (pro-Greek speculations link it to the words trahýs or traghanós, meaning rough, coarse in texture). In any case, both are very popular foods of the East Mediterranean, Central and Southwestern Asia. In fact, plighuri and trahanas were the most common dough-y (?) types of food Greeks ate until they were replaced by rice and spaghetti in the last decades. Nowadays, plighuri and trahanas are making slowly a comeback as more and more famous chefs are incorporating them to their dishes as the evolution of the Greek cuisine has been getting a "back to the roots" vibe lately.

A soup with trahanas.

Revythópsomo

Literally meaning chickpea bread. During the Axis occupation of Greece, chickpeas were used as substitutes to a lot of things, even coffee beans! Yep, a chickpea drink was at the time about the closest option Greeks had to feel like they were drinking coffee. With the chickpeas, olive oil and a tiny portion of flour, they would make chickpea bread which was also a saviour to them in those hard times.

A sandwich with a chickpea bread.

Source

[lunatyklines]

OVER THE GARDEN WALL (P.1) - a collection of lines from the beloved animated spooky season classic. a rp meme. *adjust pronouns and wording as needed

❝ Wait, wait a second. Uh … [name]? Where are we? ❞

❝ Do you think it's some kind of deranged lunatic with an axe waiting out there in the darkness for innocent victims? ❞

❝ Well, you're slapping yourself, and I'm answering your question, and– ❞

❝ This guy sounds loony. Maybe we should make a break for it, if we can. ❞

❝ We may need to knock him out first. ❞

❝ I dunno. Sometimes I feel like I'm just like…a boat, upon a winding river…twisting, towards an endless black sea… ❞

❝ Did you know, that if you soak a raisin in grape juice, it turns into a grape? ❞

❝ Ugh, you're not helping at all. ❞

❝ Aw, beans! Where is that frog o' mine? ❞

❝ You have beautiful eyes. ❞

❝ Oh, holy moley, hot dog–!! ❞

❝ That was the plan, remember? Knock him out! ❞

❝ Can you turn me into a tiger? It doesn't have to be a magical tiger. ❞

❝ [Name], stop talking to a bush. ❞ 

❝ Oh– do you like waffles? ❞

❝ Pumpkins can't move on their own! Can they? ❞

❝ You find this place as creepy as I do, right? ❞

❝ So, it's some kind of weird cult. They seem nice enough. ❞

❝ Okay. You're in denial. That's fine. ❞

❝ I'm really just looking to leave here. As fast as possible. ❞

❝ You'll never convict! You have no proof! ❞

❝ I simply have to punish you for your transgressions. ❞

❝ I told you this place was bad news! ❞

❝ Maybe they're gonna bury you out there. ❞

❝ Yes! I want your help! ❞

❝ I guess in some ways, I'm trying to get home too. ❞

❝ I don't have to tell you anything. ❞

❝ But we have to do something fun. ❞

❝ We can just keep walking silently, you know? ❞

❝ Hey! What? I'm not a pushover. ❞

❝ The world is a miserable place, [Name]. Life isn't fun. ❞

❝ We need to do our part to make the world a better place! ❞

❝ School?! Not today. ❞

❝ You're late. You know the rules. ❞

❝ Oof. That lady's got some baggage. ❞

❝ So, my theory is hot dogs are not actually dogs, regardless of what they teach you in school. ❞

❝ Oh boy! Mealtime! ❞

❝ This is way better than being chased by a gorilla. ❞

singing ❝ Oh potatoes and molasses, if you want some, oh just ask us~ ❞

❝ I just wanted to have fun, change the world, and make it a better place. But I just made everything worse. ❞

❝ You're a stubborn jerk. When are you gonna give this up? ❞

❝ If only something would go right for a change. ❞

❝ Okay, I think he's asleep. Let's go steal his stuff. ❞

❝ All he ever did was steal my heart away. ❞

❝ I found a duck. Do you know how to make eggs from a duck? I'm hungry. ❞

❝ Finally some good luck. Let's go to this creepy tavern and ask for some directions. ❞

❝ Curse you! Curse you! You'll die someday and I'll laugh! ❞

❝ What kind of person goes out chopping trees in the middle of a thunderstorm at night? ❞

❝ You don't need directions. You follow that compass inside your heart. ❞

❝ Uh … no, I think we need directions. ❞

❝ [Name] was amazing! He sang a song, rode a horse, and saved you from the axe guy! ❞

❝ I was thinking more like flat-out stealing from him. ❞

❝ I want to steal. ❞

❝ Yeah! I want to see the ghost! To the painting! ❞

❝ Afraid of a ghost? Ghosts are just floaty things. ❞

❝ It's stuck. Well, guess we just have to spend some quality time together. ❞

❝ Don't change the subject. ❞

❝ How about you tell me about your darkest secrets instead? ❞

❝ My secrets are too secret. ❞

❝ Now who's avoiding the question? ❞

❝ I secretly whisper poetry to myself in my room at night. ❞

❝ It looks like there was a struggle – a violent struggle. ❞

❝ I can't thank you enough for helping me to face my fears. ❞

❝ It's a rock fact! ❞

[isthehorsevideocute]

Thoughts on that trend on tiktok and IG of people feeding their horses fruit rope candy and doughnuts, candy bars, and cheetos?? It drives me crazy but everyone says irs fine because it's a small amount-.-

Honestly, it usually is fine in small amounts. I had a pony that loved licorice. I had one that would get a pumpkin muffin after horse shows. Lots of them like apple cider donuts ginger snaps and carrot cake. Peppermints are a common treat for horses, You shouldn't feed horses chocolate, potatoes, avocados, or caffeine. You also shouldn't feed them lawn clippings because of potential hazards from chemicals and potential for botulism. Bear in mind the daily calorie intake for a horse is more than ten times that of the average human just for maintance (15000 calories) and their stomachs can hold 10-20 gallons (and that is considered small for animals of their size)

Also beer. A lot of people think it's weird that horses can have beer but for some horses its actually medicinal. Horses can sometimes get a condition known as anhydrosis which is when they aren't able to produce enough sweat. As a treatment we often give horses a can or two of Guinness twice a day to help them sweat more and to help lower their body temperature. Brewers grains and yeast are common supplements to help horses with digestive health as they act as a probiotic.

For cheetos in particular, sure horses really shouldn't eat dairy (because lactose) but its a corn chip. Corn is an ingredient of most horse feeds anyways.

Most of those things don't have anything horses can't eat; sugars, their diet is mostly carbohydrates and plant based sugars, horses are herbivores but they can eat animal based protein like eggs, gelatin (a common additive to joint supplements), or krill/fish oils, vegetable oils are a typical additive to feed (though you shouldn't overloaded them with fats as horses don't actually have gallbladder so they cant store bile, which means they can't break down large quantities of fat in one go)

Corn and wheat are in a lot of horse feeds (though they are Inflammatory and toxic if moldy so you do want to weigh the risks and only feed as absolutely needed if using them as a regular feed)

Just for perspective, my 1400lbs mare eats about 4 pounds of a feed with molasses, wheat, and soy as a calorie source, roughly 5 lbs of Alfalfa hay, 36 lbs of grass hay, a half pound of ground flax seed, and she spends all night nibbling on grass (which is sugary compared to hay). Thats A LOT of food.

For supplements she gets apple cider vinegar, garlic, and grape seed extract. Pretty much all of those are toxic to dogs but horses can have them and even benefit from them. They have anti-inflammatory effects that help horses with arthritis, and allergies as well as helping to repel flies

[alwaysonthemend]

Part III: Three Sheets to the Wind

Word Count: 4506

Warnings: Violence / talk of prostitution / vivid descriptions of death and injury / threat of sexual assault (sexual assault does not happen - if you would like more information before reading, please feel free to send me a message and I will be more than happy to explain further), / talk of unrequited love.

I think that is all but if I am missing something please tell me.

18+ only. Minors DNI

:¨·.·¨:☾☆༺ 𓆩⚔︎𓆪 ༻☆☽:¨·.·¨:

Voices wafting through the wooden panels of the door draws me back into consciousness. The rocking of the Starcatcher had lulled me to sleep in my exhausted state, but now the constant to and fro makes my stomach roil with nausea. I keep my eyes closed against the hot, acidic waves in my belly.

“Miss Y/n?” 

It’s Daniel’s voice on the other side of the door and I sit up, doing my best to smooth over my hair as much as I can. It’s a lost cause. 

“Yes?” I call, voice cracking with sleep. 

“I have breakfast for you, miss.” 

“Come in.” 

Daniel’s broad frame comes into view as he opens the door, a tray of food balanced precariously in one hand. In the other he has clothes folded across his arm. 

“The Captain sent these clothes for you.” He says kindly, placing the tray of food in the bed next to me and holding up the garments. The blouse he holds up is white, along with a pair of brown trousers that look to be my size. 

Sitting up, I furrow my brows in confusion. 

“These are women’s clothes. Where did the Captain get women’s clothes?” 

Daniel only smiles tersely at me. 

“Belonged to a friend.” He answers, laying the garments across the foot of the bed. “We’ll be hitting land soon and the Captain has requested that you stay on board for the duration of our visit.”

Rising to sit up fully, I appraise Daniel with a raised brow. 

“I assume that is a demand and not a request?”

“Aye.” He nods once and begins making his way back to the door. “I’ll leave you to it, miss. Won’t be long before we’re ashore. We shouldn’t be staying long.” 

“Thank you, Daniel.” 

– 

Breakfast had been nothing but strips of salted beef and grapes but I had scarfed it down quickly – finding myself still shockingly ravenous despite my earlier nausea and the food had done well to settle my stomach.

Daniel had not been lying when he said that we would be landing ashore quickly, as no sooner had he left the room, the whole ship had rocked and lurched as she was anchored to land. I’d listened intently to the sound of the men moving about on the deck above, their heavy boots pounding against the wood and making the whole room shake. 

After I’d finished eating, I puttered about below deck for a while, trying my best to familiarise myself with the ship. Though, after noting that an hour had passed since last I’d heard movement, I quickly grew restless. Daniel had said that they wouldn’t be long on shore, but time was inching along slow as molasses. 

Deciding that the Captain had no right to order me about like the rest of his crew, I changed into the clothes he’d provided for me and slipped up the stairs. I climbed back out onto the deck and squinted as the light of the sun hit my eyes. Judging by its positioning, it must be just an hour past midday. 

– 

As soon as my feet touched the ground, my senses were assaulted by a foul smell. It wasn’t overly pungent, but rather seemed to be leaching from the very ground itself – stale and unavoidable as I made my way across the dock. 

The streets in front of me were crowded – bustling and busy as men in all sorts of dress made their ways to and fro. Some were dressed in Navy petticoats with feathered hats and leather shoes. Others were dressed in clothes hardly worthy of being called such – stained and ripped and hanging off their sinewy frames. The ramshackle buildings that lined the streets were all wooden, each looking as if it had been thrown together as an afterthought. Not a single structure looked as if it had been planned; only haphazardly thrown together at the last second. As I eyed the chaos in front of me, the name of this place struck me like a ton of stones. 

This is Nassau. 

Nassau. The place where Benjamin Hornigold had managed to establish a safe haven for pirates from all across the seas. I’d heard mutterings of it from fisherman back in Easthallow who had been unfortunate enough to cross paths with those seafarers who consider themselves a part of this God-forsaken pirate republic. Though a “republic” is a kind term for this place. No real official dealings took place here – only pissing contests between men like Hornigold who happened to have garnered enough prestige amongst these heathens to be able to call himself their leader. This island is no place for a woman – least of all on her own, but no sooner had the realisation of where I was hit me, a man was already approaching me with a determined stride. 

He’s tall – broad shouldered and his long black hair lays matted across his shoulders. His skin is tan. So tan, in fact, that his skin looks more like leather. His clothes are not so tattered as some of the others that I had seen, but they were still a far cry from the Naval petticoats that others were wearing. I cannot help but to take a step backwards, ducking my head and shrinking away from his imposing figure. 

“How much?” The man asks as he steps in close to me, his hot breath carrying with it a foul smell as he speaks. 

“I beg your pardon?” His question took me off guard. 

“I asked how much?” He repeats, tone already bleeding with impatience. 

I stare at him for a moment, brain working overtime trying to figure out what he means. Though, as soon as I do, I wish that I hadn’t. As I glance around, I see no women populating the busy streets. No doubt, the only women who come to a place like this only come for one reason: money. Money gotten by selling their bodies – a last ditch effort to keep themselves alive and fed in the only way that they can. And this man thinks that I am one of them.

Deciding that there is no way that this man will believe me if I tell him that I am here on business (though not of my own), I instead just shake my head at him. 

“I’m.. I’m not working at the moment, sir.” I manage to stutter out, taking yet another step away from him. 

“Not working?” His thick eyebrows raise and disbelief and I worry for a moment that he’s going to become angry. Instead, he merely shrugs his broad shoulders before shuffling away in the opposite direction. 

I release a breath, my own shoulders untensing as he takes his leave and relief floods through me. That could have gone south quickly and there would have been nothing I could have done to stop it. 

Brushing my sweaty palms across my thighs, I scan the bustling streets in search of a familiar face. Daniel, preferably, but anyone would do at this point. Seeing no one that I know, my eyes land upon a tavern across the road. I scan my eyes side to side one last time before darting across the road, doing my best to avoid the puddles of water and mud. 

– 

The tavern is dimly lit – the windows completely covered by the shutters. I scan the crowd, taking note of each man inside. There are a few slumped over at the bar, eyes half-lidded and chins glistening with rum. Some sit tucked away in shaded corners, hunched over the tables and whispering amongst themselves. 

The room reeks of alcohol and sweat and the back of my neck prickles with unease. Coming here was definitely not one of the wiser choices that I have made. 

Though truthfully, I cannot help the awe that fills me – a bit reminiscent of child-like wonder at the sight of Nassau. Growing up. I had heard from countless sailors about the dreaded pirate republic tucked away in the Bahamas and always the idea had intrigued me. A place where men do as they please – free to go and do as they wish. A place where even freed slaves might find a place as part of a pirate crew. And here I am, seeing it for with my own eyes. If only my younger self could have known.

Scanning the crowd, I still find no faces that I recognize and figure that I should most likely take my leave of this place before things go awry. But, as if the universe can read my thoughts and is intent on making things more difficult, just as I turn to leave a man locks eyes with me. He’s incredibly tall, with long black hair and a thick beard on his face. He stands as he spots me, taking large strides in my direction and the thud of his boots on the floor are like a countdown to my own doom. 

Sensing his intentions, I dart back out the door, rounding the corner blindly in an effort to lose him. It’s a cramped alley, smelling of shit and rotten food. I press myself against the wall, praying that the man will not follow. 

My prayers are not answered as he rounds the corner as well, his eyes locking onto me almost immediately. 

Dear God, his eyes. Dark, wild looking. They practically glitter as they rake up and down my form. 

I swallow around the lump in my throat, my hands beginning to shake slightly. 

“This be no place for a girl like you t'be alone.” He mutters, stepping closer and using his body to block me from going anywhere. Behind me there is nothing but a cobblestone wall – too high for me to climb. He’s got me caged. 

“I- I’m here with someone.” I tell him, mustering up as much courage as I can to meet his gaze. 

He glances around, comically searching for a moment before glaring back at me. 

“Don’t see any'ne but us, lass.” 

“He’s a captain.” I manage to say meekly as he begins to step even closer. There is some hopeless little part of me that thinks maybe he’ll leave me alone knowing that I am here with a captain of a ship. 

He doesn’t stop until he’s standing just a foot away from me. His smell is rank – body odour and rum. It makes me want to hold my breath. 

“I am too.” He says, tilting his head and grinning lewdly. “I don’t see him nowhere near, though. Jus' you an' me, it would seem.” 

He leans his head downwards and I turn my head to the side, closing my eyes and pressing myself into the wall as much as I can. His lips hover just above the skin of my cheek. 

“What say we pass the time a bit… until your Captain comes back?” He murmurs, his rough hand coming up to grip my arm tightly.

I try to yank free but he’s far too strong for me to overpower. I feel helpless – like a caged animal. He is large – far larger than me. And the cutlass on his hip means that I truly cannot hope to fight him off. 

“Please let me go.” I plead, heart thumping madly in my chest. I know how this ends. 

“Make me.” His other hand comes up and grips my jaw, forcing me to face him. His eyes dart down to my lips and my stomach roils. 

“Help!” I scream and immediately his calloused hand presses over my mouth, muffling any sound. 

“Shut it.” He says through clenched teeth, pressing his body into mine. I can feel him – hard and hot against my stomach and I whimper past the hand over my mouth. 

“She said stop.” 

Both of our heads whip to the side to see Jacob, his dark eyes glaring menacingly at the man in front of me. He’s got his hand on the handle of his cutlass, ready to draw it at any moment. 

“Is this your Captain, lass?” The man mocks, looking Jacob up and down. 

This man is far larger than Jacob – taller and broader. As thankful as I am for him coming to my rescue, I fear that he is outmatched. This man is nearly twice his size. 

“I am.” He nods, before pointing at me. “And she’s mine. So I ask you to please step away from her. I don’t want to hurt you.” Jacob says, voice eerily calm. His face is passive – no emotions. 

The man laughs loudly, tossing his head back as he does so. He steps away from me and shoves, sending me crashing to the ground gracelessly. 

“I’d like to see you try, boy.” He says, drawing his own cutlass and pointing it at Jacob. 

Jacob doesn’t move – his hand still lays still on the handle of his cutlass. He doesn’t draw. Instead, he waits. Dark eyes watching like a lion watching its prey. I can do nothing but sit there as the man walks towards him, slowly closing the distance between Jacob and his sharp blade. 

I wait with baited breath – desperately wishing that I could do something but seeing nothing near that I can arm myself with. 

With a gruff cry, the man lunges – his blade cutting through the air with wicked speed and I watch in horror thinking that it will slice through Jacob. 

Instead, Jacob only side steps, just barely avoiding the blow and moving his body to the side. The man – having thrown his entire body into the cut, stumbles forward and loses his balance. In the blink of an eye, Jacob’s cutlass is drawn and the sharp blade presses into the man’s neck. He freezes, half kneeling on the ground and glaring up at the Captain. 

“Are you hurt?" Jacob asks, his gaze softening ever so slightly as he glances at me.

I stand with a wince and shake my head 'no' as I make my way slowly to Jacob’s side. His eyes sweep up and down my body, looking for injuries. When he finds none, he jerks his head towards the road. 

Understanding his silent command, I step past the two of them – keeping my eyes trained on the man, and move past them out of the alleyway. 

Jacob moves to follow me, keeping his blade pointed at the pirate on the ground.  

“Don’t touch what isn't yours.” He says darkly, before turning his back and lowering his blade. 

Though I know he’s only making a point and that he is by no means calling me his, heat still rises to my face. Though out of necessity, he’d defended me; saved me from what would have been a horrific and vile experience. All at the risk of himself. I cannot help but to feel a warmth in my belly.

I turn to Jacob, intent on giving him my thanks but instead I gasp as I see the man lunge forward. 

“Jacob!” I call, but it’s too late. 

His blade slices through Jacob’s forearm causing his cutlass to clatter to the ground. Jacob groans and his other hand grabs the wound, red seeping through his fingers in a worrying gush. He stumbles backwards and the pirate lunges– shoving him with all his might. Jacob grabs him by the lapels and pulls, effectively bringing both men crashing to the grown. The breath leaves Jacob’s lungs in a huff as the man falls on top of him, but still he immediately begins to grapple with him for his blade. 

On sheer impulse and adrenaline alone, I stoop downwards and wrap my hands around the handle of Jacob’s cutlass. With a cry of my own, I shove the man off Jacob and he falls to the side with a growl. I point the blade down at him but my will falters.

Jacob is up and off the ground in a flash and rips the cutlass from my grip and plunges the blade into the man’s stomach before he has a chance to take advantage of my hesitation. He cries out, a sick, wet sound coming from between his lips. Blood spills down his chin and he collapses backwards as Jacob pulls the blade out. He seems to struggle for a moment, a grotesque rattling sound coming from his chest before he stills, one last exhale coming from his nose as the life leaves him. 

I stand there, the adrenaline finally leaving and in its place, ice cold dread. Jacob is breathing heavily as he wipes his blade on his coat before sheathing it again. 

“What the fuck were you thinking?” He demands, whirling around to face me, his face twisted in anger. “I told you to stay on the fucking ship!” 

I can make no argument. He is right. He told me to stay and I had disobeyed, and now a man lays dead at our feet. A horrible one, surely. But still a needless battle with bloodshed that could have been avoidable. 

“I am sorry.” I whisper, eyes flooding with tears that I refuse to let fall. 

“You should be.” He grabs my arm, fingers digging into the place where the man had done the same just moments before and a wince slips past my lips. Jacob’s grip softens, and his eyes flash with something before the mask falls back in place. “The men are already back on the ship. We got back and I found you to be gone.” 

I nod, feeling shame wash over me. If I had just waited for a while longer, none of this would have happened. 

– 

The trek back to the Starcatcher had been completely silent. Not a word was spoken as we boarded, nor even when all the eyes of his crewmates swept to us as we came onto the deck. Their eyes were filled with countless questions – especially Joshua’s as his eyes finally landed on Jacob’s bloodied arm. 

“What the fuck happened?” He demands, eyes turning to me with an accusatory blaze. 

I expect Jacob to tell them everything of my foolishness – to make a mockery of me for defying orders. Instead, he only shakes his head and waves a dismissive hand in Joshua’s direction. 

“All is settled now.” He says placatingingly, tucking his injured arm behind his back. “But we should leave.” His voice pitches lower, turning just a tad more serious. “Quickly.” 

His men had taken the hint, and the ship is quickly put into motion. 

Guiltily, I turn to the Captain, my eyes cast downwards to his feet. I cannot bear to meet his eyes.

“May I help?” I ask him quietly, aching at the knowledge that he'd gotten hurt in defense of me.

His eyes sweep to mine questioningly.

“Your wound.” I clarify, nodding my head to the arm he holds behind his back. “Please.” 

– 

By some miracle, he relents and follows me back down to his quarters. He sits before me at the foot of his bed, shoulders weary and eyes tired

It’s silent between us as I make my way to the lantern and light it – casting the room in a warm glow. He watches me as I grab my pack and pull from it a linen blouse that I had grabbed the night we left. 

I rip the fabric, causing Jacob’s eyes to widen subtly as I tear a long strip. 

“Do you have any alcohol in here?” I ask him, wadding up the rest of the shirt in my hand. 

“Under the bed.” 

I stoop downwards and sure enough, a bottle of rum sits waiting. I grab it and make my way over to him, crouching down on my knees at his feet. He’s got his left hand clutched over his right, his knuckles white. His face does not show it, but the wound must be hurting him. 

“Here.” I gently pry his fingers away and dip a corner of the ripped shirt into the rum.

The cut is not too deep - but it is long. It runs from the crook of his elbow all the way down to his wrist. Blood oozes from it lazily and there is no doubt in my mind that most people would be crying out from the pain.

I press the rum-soaked fabric to the wound and he hisses through his teeth, yet still says not a word. His body is tense, rigid as stone. He’s shed his coat and belt, leaving him in nothing but a pair of black pants and a white shirt. His sleeves - one of them stained red, are rolled up. He looks so much less imposing without his coat and cutlass and it feels almost sinful to see him so… exposed. 

As I carefully clean the wound, I cannot help but to let my eyes roam the exposed skin. His forearms are thick, riddled with old scars and his skin is tanned and weathered. His hands, rough with callouses, lay limply on his knees. The veins on them stand out clearly - a testament to the strength of them. It takes everything in me not to stare.

He hisses again as I pull the now red cloth away from him. 

“Captain,” I say softly.

He glances downwards at me, lips pressed together. I cannot read his face. 

“I am sorry. For disobeying your orders.” My eyes fall, unable to meet his piercing stare. “And for causing your injury.” 

He is silent, and I think at first that he is not going to answer. But finally, his voice – soft in a way that I have not heard before, breaks the silence. 

“All is forgiven.” 

My eyes snap to his, shocked at his tone. I had been expecting further reprimand. Perhaps even to be yelled at again. But instead, his voice remains quiet and smooth. Though he does not look at me as he continues to speak, I sense no anger in his words.

“I am upset with you for disobeying. I told you to stay here for your safety." He begins, brown eyes swirling with what I can only describe as worry. He had been worried for me. The thought is somehow comforting. "But you are not the cause of my injury. That man was.”

I only nod as I grab the strip of linen that I had ripped from my blouse and wrap it tightly around his forearm. I am grateful for his words, yet still... shame courses through me. 

“Y/n.” He says, drawing my focus back to him. It is the first time that I have heard him say my name in such a manner. I think that I could listen to him utter it for eternity. “What that man did… what he tried to do, that is not your fault. Yes, you chose to leave the ship. But it was him who attempted to do something so vile. That is no fault of yours.” 

His words ease the black ball of guilt and shame that had lodged itself in my sternum, melting it away to nothing but gratitude. His kindness – rare as it may be, makes my heart race and my cheeks warm. 

“Thank you, Captain.” I murmur, tying a knot in the fabric. “I’m afraid that this is the best that I can do.” I tell him, rising from my knees to put the bottle of rum back in its hiding place beneath the bed. 

Jacob rises too, flexing his hand and testing the bandage. 

“It is far more than I am usually afforded.” He says, lips tilting upwards at the corners in a barely-there smile. 

I wish suddenly that I could see a real smile on his face… one that reaches his eyes. I imagine it must be a beautiful thing. And as much as I want to push the thought away, this new, kinder side of him makes it impossible. So I covet the feeling, burying it away deep in my heart and storing it there to dissect later.

“Thank you for saving me. And thank you for letting me sleep here.” I nod my head towards his bed. “If ever you would rather me sleep somewhere else, just ask. Your hospitality is appreciated, though unnecessary. It is your bed, after all.”

“I don’t mind.” He says, watching me as I stand before him. “I prefer not to sleep in here, anyway.” 

“Why?” The question slips past me before I can think better of it and I tense, expecting his walls to go back up as they always seem to do when I ask questions. 

Instead of growing angry, he only shakes his head. 

“A story for another day.”

I nod, letting silence fall. As I turn my head away from him, my eyes land on the painting on his desk. They must linger there for a moment too long, as when I look back at him, his face has fallen slightly. Instead of anger, there lies only weariness. 

“I know that I have not told you anything. And please know that I am thankful for you agreeing to help me as you have.” He starts, his own eyes downcast. “But there are some things that I would just rather not speak about. Not just to you, but to anyone.” 

“I understand.” I tell him, and I am shocked to find myself truthful. As much as I ache to know the meaning behind his quest, as much as the secrets had angered me at first, I sense now that this is not something that he is yet capable of talking about. Perhaps in time it may change. But for now, I must be content in knowing nothing. 

“Thank you.” He says, bowing his head once before turning to leave. “Dinner will be sent down to you soon.” 

He steps through the threshold and then stops and I wait with bated breath. Without turning back to face me, his head turned down to the floor, he speaks ever-so quietly. 

“She is my wife. And I am trying to bring her home.” 

With that, he’s gone. 

I collapse numbly to the bed, my thoughts running rampant with possibilities. I look back to the painting, the woman’s dark eyes staring back into my own. 

His wife. 

There is no doubt in my mind now that whatever this quest may be… it means far more to him than I could ever understand. The sadness that he carries, the anger that is always there – just barely simmering below the surface, suddenly makes sense. 

He is hurting. Suffering. He lashes out like a wounded animal.

And somehow my fate has been entwined with his to help him find this woman again – wherever she may be. Whoever she may be.

As I sit, the feeling that has been brewing deep within me since the moment I met him finally comes to the surface. It is not love – not yet. But I know myself well enough to feel certain that it will become it.

There is something about him… an aura that surrounds him that seeks to pull me in. And as much as I hate the feeling, as much as I hate myself for falling for a man like him (and under such circumstances), I know in my heart that I will stop at nothing to help him find this woman whom he loves. 

It’s a scary thing – to care for someone enough to aid them in their search for happiness that does not live with you. It aches in the way old wounds do – a dull throb that is almost constant. But I cannot stop myself. I will help him find her. Whatever the cost. 

There is a knock on the door. Dinner, surely. But I do not rise to get it. I am not hungry. Instead, I lie down on top of the covers, feeling as though I have suddenly aged one hundred years. My eyes catch the painting – her dark eyes seemingly staring into my very soul. I roll over. 

:¨·.·¨:☾☆༺ 𓆩⚔︎𓆪 ༻☆☽:¨·.·¨

Part IV

Mirror of the Damned Taglist:

@jakeyt 

@joshym

@sacredjake

@carbondancingthroughtime

@literal-dead-leaf 

@sinarainbows 

@ohgodthefeeling-gvf 

@aflame4goinghome 

@writingcold 

@ignite-my-fire 

@mysticalstarcatcher 

@brinlygvf

@mackalah 

@vanfleeter 

@chewbeka22 

@starcatcherchords

@char289 

@amygvf13 

@way-to-go-lad 

@jaketlove

If you would like to be added to any of my taglists, please fill out the form here or send me an ask <3

[morethansalad]

Khagineh / Persian Sweet Crepes (Vegan-Adaptable)

veganize with the help of a recipe like this one

[oniwabanryoko]

ヨーグルトに糖蜜。

トルコドラマでよく出てくる糖蜜と蜂蜜。蜂蜜はともかく糖蜜って何？と気になって調べてみた。

トルコ産直輸入の葡萄100%混じりっけなしの糖蜜、業スーでお値段なんと350g220円くらい。ああ、さすが俺たちの業スー！iHerbとかハードル高いので、そのへんで気軽に手に入るの嬉しい。

見た目も味もサラッとした黒蜜みたいな感じで、少しクセはあるけど私は好き。そんなに甘くはないし、黒蜜やレーズン好きなら大丈夫だと思う。ヨーグルトと合うね。毎朝のオーバーナイトオーツに少し混ぜてみよう。

ドラマの中では戦闘で負傷した人が体力回復と癒しのために食べていて、更年期障害やPMSにも良いし、葡萄だからポリフェノールの抗酸化作用とか期待できるみたい。

そういえば、業スーの巣蜜もトルコ産だったよねw

[qsmp-agere]

my q!pac regressor hcs!

req by: @m4ry-we4sl3y

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• he is a very hyper little

• he absolutely adores animals!

• raccoons are his favorite

• he loves snacks like grapes (specifically the green ones) , cheese, cut up kabasa and kraft dinner

• he enjoys activities like baking and colouring

• pac has over 15 colouring books!

• pac, mike and fit have a day every friday where they all bake something

• pacs favorite thing to bake are cookies!

• chocolate chip, peanut butter, molasses, etc

• pac has mixed feelings about bedtime

• he LOVES sleeping, but he hates that once he sleeps, all his freetime is over and he has to do important stuff the next day :(

• he loves retro arcade games (mostly pac-man, duh)

• so for his birthday fit somehow found an old pac-man arcade machine for him!

• it's his most prized possession, besides his blanket of course

• his caregivers are the favela five and morning crew!

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thank you for the req!

[princesssarisa]

What are the March sisters' (Amy, Jo, Beth and Meg) favorite foods?

Well, we know from the book that Beth adores fruit. Jo and Laurie even include a basket of fruit among her Christmas presents in Part I, and in Part II, during the final months of her life, John Brooke's contribution to all the efforts to make her comfortable is to set aside a fund to buy a constant supply of fruit for her. I think I'll imagine that of all fruits, she especially loves grapes, because those are the first fruits she samples from her Christmas basket.

We also know that Amy likes muffins with cream and jam. They're said to be her favorites of all the items in their Christmas breakfast – which is why she "heroically" volunteers to take them specifically to the Hummels – so I'll imagine they're her favorite food in general. Of course the food most associated with her is pickled limes, but I won't assume those are a particular favorite of her's; she mainly brings them to school to trade because they're a fad.

The food most associated with Meg, meanwhile, is currant jelly, since she so memorably tries but fails to make it as a newlywed wife. So I'll imagine that homemade bread with currant jelly is her favorite food. Though I think she also loves ice cream: it appeals to her glamor-loving side, since it's associated with elegant parties, and she makes some as a Christmas treat for Beth in Part I.

Jo's favorite foods I think are apples, gingerbread, and molasses candy. She can eat six apples in one sitting while reading her favorite books, and it's mentioned that gingerbread and molasses candy are the only two things she knows how to cook. All three of those foods have character – whether in texture, flavor, or both – that suits her strong, hardy, no-nonsense personality.