#in which chou steals the recipeh and adapts it

[kheichou-blog]

Cookin with...

NOT IGGY!  HAHA TODAY YOU’RE COOKIN’ WITH ME!!!

oh...

I guess Iggy too (not that I’m complaining)

So what are we makin’ today Iggs?

“Well today, it would seem we’re completely bastardizing the recipe our dear friend @prettyprompto​ made for sakura nectar....... I would say quartering but... well...”

HAHAHAHAHA he only says that cause he’s threatened by my cooking prowess. Notice his hands strategically placed so you can’t see how turned on he is by all this cooking porn about to go down.  Prom Prom called him the FUCK out~

"DON’T YOU BLOODY JUDGE ME!!!”

So you can find Prom Prom’s original recipeh right-o here:

https://prettyprompto.tumblr.com/post/181799877033/cookin-with-iggy

However we are BASIC ASS BITCHES HERE that can’t afford our own blossoms, so here I am with 1/4C of Old Salted Sakura Blossoms ™ that Prom Prom was kind enough to send my way...

thinking “well if I just quarter the recipe I should be able to make my own sakuraliciousness!!!”

That ended up being... eh... mostly right...ish?  With a few little tweaks, and that’s why I’m bring you this little post-a-roony.

WHAT YOU NEED

1/4 CUP Salt Preserved Sakura Blossoms from your Alpha Ho Bag (well rinsed.  Can’t have too much ho up in your blossoms)

1 CUP water (plus about 4Tablespoons or more as needed)

1/2 CUP white granulated sugar (+1 Tablespoon if you aren’t seeing rainbows yet)

2 TABLESPOONS honey (I used creamed.  Be sure to lick the spoon when you’re done so your Lucian Domovoy husband judges you extra hard and threatens you with a shrimp fork)

Your process will be the same, starting with measuring, cleaning your blossoms and boiling some water.  I set my heat to temPerAtURE BOILING........

and then promptly move it to another burner so I don’t boil all of my water out before adding the blossoms...... or y’know, burning the blossoms.

 “Random factoid: Did you know the amount of time for a cup of water to boil on high apparently takes the same amount of time as resetting all your passwords due to some rapscallion trying to hijack your accounts?”

Hahahaha... don’t remind me.  Anyways, once you have the pan safely removed, add your blossoms.

“I figured these tools might be useful my lady!”

Ah yes, thank you deadly chef: chef of death Ignis~ props to Prom Prom for deadly chef title....

You heard it here folks, a spoon fit for royalty.  Truly I am the queen of the flaming dumpster bearing my crown of flames so proud...

Anyways it's past this point it got a little fucky for me... not so fucked that I couldn’t unfuck it, but regardless this is where we start seeing some trouble. 

About 20 minutes in...

I find myself way too low on water.  This is where those extra Ts of water come in.  Just add one at a time till your blossoms can stir and free float easily (that was about 4T for me).  At this point, I’m turning my heat from medium low to medium lower (1 tick).

At the end of my boiling process, which ended up being a bit less than 30 minutes, I whisked the blossoms with a fork so I’d get a little more petal in my nectar.  Iggy demanded it~

“Presentation is important my dear.”

-rolls eyes-

Then we have the sugar and honey...

adding in a full cup of sugar (plus 2T honey) seems like too much for this amount of liquid.  I’m going to follow my gut and start with 2T of honey, and 1/2C of sugar. 

After tasting it, I added 1 more Tablespoon of sugar on Prom Prom’s recommendation to introduce more sugar slowly and taste as I went.  After I basically hit Nirvana and came back down, I sent it in for the final approval...

“Ah yes, the ratio of petal to syrup is delightful.  The consistency is already somewhat syrupy, almost like a glaze.  I dare say this may turn out...”

Thanks for the vote of confidence there Specs...

So yeah!  This yielded about 1Cup of super sweet and flavorful (with just a hint of salty) nectar!

He is overjoyed and can’t wait to try it~

Thank you so much for talking me through this experience @prettyprompto