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urban-witch-tales · 6 years ago

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Astria’s Tarot Journey: Day 3

Chapter 1, Day 3 Cleanse and care for your Tarot Deck

This one is a long one guys but bare with me its important!!

Day 3 was about different ways to cleanse your deck, and when to do so. Cleansing is highly recommended especially when you get a new deck and when you really have that feeling like something not quite right.

Some examples of when you might want to cleanse your deck:

Other people have touched your cards.

You’ve bought a new or second hand Tarot deck.

You’ve done a particularly draining Tarot reading.

You haven’t used your Tarot cards for quite some time.

You or your Tarot cards have been exposed to a lot of negative energy (maybe with a client or even a situation.)

Your Tarot readings are beginning to feel unclear and you are often drawing a blank with the cards.

Your cards have fallen all over the floor or had some other sort of accident.

You simply want to reconnect with your cards.

How To Cleanse your deck - there are tons of ways to cleanse your deck. Some you can use after every reading, and some are a little more intense that you can do monthly or annually

Sorting and Shuffling

Begin by sorting your cards in order. Start with the Major Arcana, and then the suits of the Minor Arcana. While doing this breifly look at the images and remember the special message of each card.

Once your cards are sorted and in order, start shuffling sending your energy into the cards and recharging them. Shuffle how ever is most comfortable with you.

I like to shuffle until i feel comfortable and then put them in a big pile and move them around really moving them

Meditation

Hold your cards in both hands, close your eyes and relax.Allow your mind to be free if thought and just “be” with your cards.You then might like to visualise the Universal energy being drawn through you into the cards, surrounding them with a protective white light.

Moon Bath

On a full moon, place your cards in a window or even outside to bathe in the moonlight.

You can use this time to also conduct a ritual or say an incantation for cleansing your cards

Salt Burial

Salt can be used to draw out negative energy

Wrap your cards in a plastic bag as tightly as possible

Take an airtight container that is larger than your deck.

Place your wrapped deck inside the container

Completely surround your deck with salt on all sides of your Tarot deck, above and below. Completely submerge deck in salt.

Cover your container. Its SUPER important that its an air tight container because salt not only gathers all the negative energies it also gathers moisture. So you dont want the salt pulling in moisture into your container.

Keep cards buried for a few days to a week

Dispose of all the salt when completed.

Fresh Air

Just after and rain storm or even on a warm sunny day place your cards outside to take in some fresh air and draw cleansing rays.

BE cautious and make sure its not in a position to be blown away or ruined!

Smudge Stick

Burn some dried sage or rosemary and simply pass the cards through smoke several times.

Alternately you can also use incense as well

If you can’t burn anything, use a misting oil diffuser. **remember that it is using water so you don’t want to leave the deck in the mist too long or you may ruin your deck. You just want to pass it through the mist a few times.**

Great oils for cleansing

Lavender

Frankincense

Rose

Myrrh

Sage

Peppermint

Cedar wood

Elemental Clearing

Using elemental clearing can bring awareness to using different techniques that are aligned with the 4 elements

Earth - use a salt burial

Water - use a moon bath or sprinkle a little water on your cards

Fire - Pass your cards over a candle. (OVER not THROUGH)

Air - use a smudge stick (or anything that I wrote above)

Use all four for a thorough cleansing

Caring for your Tarot Cards

Now that you’ve cleansed them take proper care of them!

Store your cards with a quartz crystal which is a wonderful absorber of energies. If you want to keep your crystal ‘clean’ too, then use any of the cleansing techniques above.

Place your Tarot cards at a specially made altar in between readings.

Use baby wipes to keep your cards clean and to remove any stickiness between cards.

Keep your Tarot cards wrapped in a special cloth or stored in a special Tarot box. Different colours have different vibrations, so choose a colour that best suits your needs.

Remember your cards are super special and deserve to be cared for and treated properly!

Activity

3.1. Cleanse Your Tarot Deck

Whether you have just bought a new Tarot deck or you already have one, use any of the techniques above to cleanse your deck. Make it a regular practice from here on. Use this time to also choose a special place to store your cards.

I personally have cleanse my cards twice. I meditated with them as well as used the shuffling method. The next time I do a cleansing i want to use my oil diffuser,

I actually keep my tarot deck in this witchy themed makeup bag. And I always keep it on my bedside table next to my Himalayan Salt lamp that also aides in banishing negativity.

Thanks for joining my journey into Tarot! #Astrias Tarot Journey

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chezzkaa · 6 years ago

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Lumberjack AU Pairing: Ryan Haywood x Reader WC: 2100+

Date posted: 18 Nov 2018

Megan Pottsman Missing 17/12/2015 - Found 22/12/2015 Body, female. 10 yo. Found 500 meters past tree line. Blunt force trauma. Lacerations across torso, shoulders, base of skull. Clear Bear Attack. No labs required.

SCRIPT

Interview with Mathew. D. Pottsman (Father) Interviewer: Officer G. Sorola Supervisor: Det. Insp. M. Hullum 17/12/2015 03:37am

Sorola: Hello, Mr. Pottsman, I’m Officer Sorola. I’m going to ask you some questions relating to your daughter’s disappearance. Please remember that you will need to tell us everything so that we can do our jobs.

Pottsman: Yeah, okay. I can do that.

Sorola: And you’re alright with being recorded?

Pottsman: Yes.

Sorola: Then lets get started. Mr. Pottsman, when was the last time you saw Megan?

Pottsman: Probably at dinner the night she went missin’. I made her favourite, and she wanted to watch TV. I went to do some reading and left her watching some cartoon show.

Sorola: Is that all?

Pottsman: I heard her.

Sorola: Pardon?

Pottsman: I heard her. There was a knock on the door and she answered it. I heard her tell me she was going out, and that’s the last of it. Told her to come back before the snow got too bad. When the street lamps came on. But she… she didn’t.

Sorola: Any ideas as to which of her friends it was?

Pottsman: … no.

Sorola: No?

Pottsman: That’s what I said. I don’t know which friend it was.

Sorola: So, please let me know if I’ve somehow misunderstood you. You let your 10 year old daughter leave the house with someone you assume to have been a friend, of who you don’t know, in the middle of a brewing snow storm? And, more importantly,you made no effort to check on your daughter and her friend for yourself.

Pottsman: No, no now you’re making it sound like I wanted her to leave. Like I don’t love my daughter!

Sorola: I haven’t said anything of the sort.

Pottsman: You don’t have too! You’re sat right in front of me acting all high and mighty. You know what? It’s my fault. There, I said it. It’s all my fault. I was a shitty dad and now my daughter is missing. If Megan doesn’t come back I’m going to be the one that’s killed her. Not whoever took her, not the weather. Not some wild animal. Me, cus I couldn’t bring myself to be a good dad.

Sorola: Mr. Pottsman, please. No one here is accusing you of anything. Right now this is a missing persons case and we’re doing everything we can to locate your daughter. That includes interviewing everyone that came into contact with her before the incident. The person who you claim to have knocked on the door is a prime suspect, and possibly the last person to have seen Megan. Is she likely to have left with an adult?

Pottsman: I don’t think so. She understood stranger danger.

Sorola: What about an adult she recognised?

Pottsman: Listen here, officer. Everyone in this town knows everyone. We’re friends with every family here cus we all go to that damn community garden thing. Megan gets along with all of them, even that new carpenter down the street. She baked him some cookies cus she was worried he wouldn’t have any friends, ha, she told him to go to the garden cus she though he’d get along with the large guy. What’s his name? Jack? He was over the freakin’ moon when he fixed up our neighbours house and she brought them out with a little card she’d made.

Sorola: New carpenter? Are you talking about Haywood?

Pottsman: Hmm? Yeah, him. Stand up bloke. You don’t think it was him, do you? Oh god, Megan told him to hang around with the other kids.

Sorola: No, we don’t believe he is involved. His alibi is airtight. He is accounted for outside his home at the time Megan disappeared. We currently have no suspects, which is why we’re talking to you.

Pottsman: So you do think I did it!

Sorola: Please, we’ve been over this.

Pottsman: I - I… okay. No, okay. I’m sorry. My nerves are just - it’s been a long few hours. I’ve smoked a pack. A whole pack, can you believe it? I haven’t smoked in years, and now I can’t sit still without something between my damn fingers.

Sorola: It’s perfectly normal to revert into old habits when you’re nervous.

Pottsman: Nervous? No, no the claw marks on my neighbour’s porch that’ve now turned up on mine make me nervous. The snow and that bleedin’ livestock massacre that’s going on either side of my home makes me nervous. But my daughter being missing? I’m fucking terrified. I’m so scared I can’t see straight. I just - I can’t. Everytime I close my eyes I can hear that damn knocking. I should have gotten the door. Jumped that fucking railing so Meg didn’t have to open it. It should’ve been me. Oh god, it should’ve been me.

“Hey Michael,” you call over your shoulder, fanning out the photos of the tiny body covered in blood and curled in the snow. “I think I’ve found another one.”

His head pops up over the stack of files he’s working through, eyes encased in growing bags. Sat cross legged in the evidence locker, he’d long since abandoned the confines of a desk. “What’s the date?”

“She was found on the 17th of December in 2015.”

He whistles, glancing down to the timeline at his feet and following the numbers with his finger. “Got it! Gimme a name.”

“Megan Pottsman,” you read off, peering at a shot of her on a medical table. Body bloated, skin crossed with blues and bruises.

“She’s an early one.”

“She’s the 3rd we’ve found in 2015,” you murmur, bringing the photo you hold closer. “Happened before Jeremy moved here, too. He arrived in 2016, I think? This victim was put down as a bear attack.”

Michael perks up, shuffling over to you and sifting through the file. He stops on one of the same set of photos you’re trying to make sense of, lost in the line carving across skin. “Doesn’t look like a bear.”

“Bears rarely attack people, too,” you add. “Get this: her dad said in an interview that she went out with someone that knocked on the door. He thought it was a friend, and look at the lacerations. They’re not quite like the ones on the victims we’ve got, by they’re a damn lot closer to the markings on entryways of Pottsman’s home and the neighbours.”

“You’re right!” Michael exclaims, “this is the third body with similar markings. And his testimony puts the knocking and the scratches in the same timeframe as the missing person.”

“Is there a photo of her from behind?” you ask, rifling through the contents, urged on by the burn smouldering at the base of your skull. Irritation thick around your throat. It takes a moment for you to find, but eventually the gloss of the image you’re searching for sticks to your fingers.

“Here,” says Michael, plucking the picture from your hand and lining it up with the other 2 photos of the 2015 victims, all presenting their necks.

Drawing closer it gets harder to breathe. With an uncomfortable constricting sensation that tightens your throat - of which you blatantly try to ignore - you take in the wounds. It’s not hard to recognise them anymore. The tell tale signs are obvious after having witnessed them so many times. The slightly blacked curl of the incision located at the base of the skull. The raw irritation circling the neck. Sure, their skulls hadn’t been removed like the later victims, but they matched the earliest cases you had, clumsy as the wounds may be.

“This is fantastic. That ties our killer to the body!”

Michael doesn’t even question you with a funny look, equally excited. “Perfect in the worst possible way, but absolutely awesome. We’ve finally got an undeniable link between the Widow ghost story knocking bullshit and the killer. Meaning analysing the scratches on doorways and comparing them to the body lacerations will help with determining the murder weapon!”

You’re nodding, compiling the evidence into a seperate box and pointing to Michael with a determined finger. “You got Jackie’s number?”

He rockets into standing. “You bet your ass I do!”

“Then call her, damn it. With this information she’ll be able to confirm the correlation between the new victims and the scratches, prove that we should be looking into the possibility of a copycat killer for the Widow of the Woods. We’ll finally prove to Jeremy that he’s a fucking idiot for not listening! We can do this.”

“We can fucking do this!”

“I’m absolutely exhausted! I’m going home.”

“Me too!”

“Nope,” you reject, beaming at him and handing over the box, “you’re going to face the beast.”

“How dare you call Jackie a beast?”

“Jackie? Hell no. I’m talking about Jeremy. You can tell him he’s wrong, I value my life.”

The walk home is everything you could have asked for. Cold enough for the wind to nip at the skin lining your cheeks, to gnaw on your nose until it’s red raw; but warm enough in the burrow of your clothing. And isolated enough to gather your thoughts into something you can almost excuse for a pile.

Because as the snow starts to dance, the streets clear. Families giggling with eager children into shelter, doors closing with audible snaps and warm orange light flooding from the windows. Even the distant figure of Ryan, of who you raise a hand to wave to as he sits stagnant on his front porch watching the white caught on the wind, stands to head inside. You don’t blame him. Continuing past until the store disappears behind you.

It’s quiet, which is nice. A welcome change to the mayhem that’s been inhabiting your mind so frequently. Chaos causing havoc and a constant stream of uncontrollable chatter. Hands buried deep in your pockets, it’s with every turn of your charmed stones that you realise just why it’s been so loud inside you head. Why you haven’t tried to instate some silence.

Because, if you had, you’d remember her.

Which, honestly, isn’t ideal with an open serial homicide case running rampant through your priorities.

And again, now that you’ve mentioned honesty to yourself, you can’t avoid the reason why you’re so frustrated with Jeremy. Why you want to take him by the shoulders and shake, desperate to hear the rattle of common sense. Of a failure you’ve both shared, and the experience you seem to have taken away while he’s remained as stubborn as ever. If he keeps going the way he is, refusing to explore a potential lead because it seems implausible, or silly, or pointless, someone else is going to die.

The crunching of snow beneath your boots works wonders, sound enough to ease the panic bubbling just below the surface. Every few steps draws in a deep, freezing breathe. Calm with every recount of ‘left foot, right foot, repeat’. Doused in the glow of happy homes and flanked by snow banks, it all starts to make sense. There’s an uncomfortably misplaced relief at the prospect of connecting the things you knew to be related all along, the links between the scratches, knocking, and missing children now so solid that people can’t ignore it.

So solid that you can’t question your sanity anymore, because the evidence is clear as day. Paranormal or otherwise. The Widow of the Woods, or the story at least, had a role to play. Of that you were sure.

The lodge comes into view after a few more minutes of quiet walking, nothing but the wind accompanying its breech above the snow. Through the windows comes the compassionate glow of Lauren’s summertime; of warmth and comfort and family as she spins in Trevor’s arms, the pair laughing and dancing in the firelight. The hum of music trembling into the snow. Wrapped in the intoxication of togetherness, of the overwhelming love they have for one another - that same love that greets you at the door as you ease off your shoes and unravel from your layers.

But you don’t bother them, not yet, anyway. Instead watching them claim the living room as a dancefloor, Lauren’s sunshine caught in Trevor’s gaze that looks as though he can’t thank the stars enough for the beauty he holds in his hands. Can’t tell the woman with shining cheeks and a smile that brightens the room just how wonderful she is. How she glows whenever he so much as throws her a glance, or fractures into rays of gold when he smiles. Her happiness so warm and inviting that it throbs around her body, casting those she loves in her own light. And as he looks at her now, it’s like words won’t be enough.

That nothing will be, which is why he’ll never stop trying.

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bredly-brad · 2 years ago

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#cannabis #cannabiscommunity #cannabisculture #cbd #marijuana #stoned #thc #weed

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downtoearthmarkets · 2 years ago

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The saying goes that “Life is like a bowl of cherries”. I interpret this idiom to mean that you never know what life has in store for you from day-to-day – whether it’s a sweet cherry, a tart or sour one, or that you always have to be careful to watch for the pits (or pitfalls). Life is that much sweeter right now, as sweet cherries are what you’ll see at farmers market stalls starting in mid-late June and they remain in season throughout July. There are around 900 varieties of sweet cherries, many of which are grown here in the United States. While sweet cherries are high in natural sugars such as glucose and fructose, they are a relatively low-calorie fruit with one cup of fresh cherries clocking in at less than 100 calories. They also contain copious amounts of fiber, vitamins C, A and K, minerals including potassium, magnesium, and calcium, and an essential nutrient called choline. Not only are sweet cherries a naturally healthy and delicious way to satisfy your sugar cravings, they are rich in compounds known as antioxidants. Antioxidants are chemicals that protect your body from the damage to cells and tissue caused by daily exposure to free radicals. In other words, they reduce inflammation and can actually prevent or help reverse the signs of premature aging due to smoking, air pollution and sun exposure. These are some pretty compelling reasons to incorporate lots of antioxidant dense foods in your diet. Like strawberries, cherries stop ripening the moment they are harvested, so it’s best to keep them refrigerated where they will stay fresh for up to a week, versus leaving them out on the counter. The most common type of sweet cherry found in this region is the Bing, which tends to be a dark, mahogany red that is almost black in tone when it is fully ripe. When selecting cherries, look for baskets of fruit with shiny, firm skin and their stems intact. Cherries also freeze well in airtight plastic bags -- with or without their pits -- which means you can extend the benefits of cherry season well beyond its expiration. Many Brits, including myself, are just coming off a bit of a pre-season cherry binge. This has been due to the widespread consumption of Cherries Jubilee at many a recent Platinum Jubilee celebration honoring Queen Elizabeth II’s seventy-year reign. Cherries Jubilee was first served in 1897 at Queen Victoria's Diamond Jubilee celebration and flambéed cherries poured over vanilla ice cream has remained a popular jubilee staple ever since. However, you don’t have to hope that the queen keeps on ticking for the next five years in order to enjoy Cherries Jubilee, as you can wow and delight your guests with this fun, rather dramatic dessert at any dinner party or occasion. This classic recipe can be prepared from either fresh or frozen cherries, and is guaranteed to please while making everyone’s day that much sweeter. So, many cherry cheers to the queen and I wish you all a cherry-on-top kind of weekend!

#downtoearthmkts #cherryseason #cherries jubilee #sweetcherries #sweet cherry

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thepingingchook · 3 years ago

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Invest a little time preparing for your travels!

I’m probably preaching to the converted but just so we’re all on the same page, we’re talking about food on the road, not haute cuisine, just simple, yummy stuff. There's so much you can do if you have a huge larder, big fridge and freezer and a stove with oven, but if you don't have those things, or have limited/spasmodic access to fresh food - because you are living the life and travelling away from the pack or you simply want to be completely off the grid, you can live quite well on tinned or packet stuff with some extras tossed in to tart things up. This is not a long term option for me though, it’s just for those times when you’re caught out.

We’re fortunate to have a reasonably sized fridge and freezer (total 185L) plus 75L car fridge/freezer. They have been completely worth the investment for us.

I know lots of people prepare and dry meals and other food items prior to departure and I do too. Some pies, slices such as zucchini and spanakopita, biscuits, fruit cake, etc

If you're not up to that or can't be bothered, it's still not a bad idea to do a little bit of preparation. Create a little stock of condiments, herbs and spices and the like to add zing and depth to whatever you’re cooking. It's all about pleasure! Here are a few suggestions.

*Harvest your own herbs or take advantage of times of abundance. You don't have to have a huge garden to produce at least some fragrant herbs for your table. I usually take a huge bag of fresh herbs as well as little bags of a variety that I’ve dried.

*Dry or freeze excess herbs from store-bought bunches as well as your own.

I take frozen sage leaves, fresh bay leaves, Vietnamese mint. Supplement these with a selection of semi dried herbs from the fruit&veg section of the supermarket - parsley, chilli, ginger etc.

*Make sure you have a stock of tiny plastic bags or small plastic containers the kind you get sauce in with your take-away meals, or use iceblock trays to freeze juice or grated goodies. Glass and rough roads don’t go well together.

*Passionfruit - buy them when there’s a glut and eat till you've had enough (if that’s possible) then freeze the pulp or whole fruit.

*Citrus fruits - freeze whole or in segments in their skins. But definitely juice and freeze in ‘serving size’ quantities in tiny plastic bags or in ice cube trays. Before you juice them, however, make sure you collect the zest either with a zester or vegetable peeler and bag that too.

*Preserve a few lemons and limes - they add fantastic flavour to all sorts of dishes - fish, casseroles, stir fries etc

*Lime leaves - Kaffir or Tahitian limes, freeze well either shredded or whole. Great for curries, soups, stir fries, steamed fish.

*Ginger and Lemongrass - grate or slice then freeze in little plastic bags.

*Dried Mushrooms - blitz a few and package in airtight bags or the like to add to casseroles, soups or to sprinkle on risotto - yum! Use sparingly however as the flavour can be overpowering.

And no we don’t have infinite space. This is my spice drawer. We had that and the narrow pantry underneath built in to replace the stock-standard wine cooler - we drink red after all! It’s jam-pack with a wide assortment of spices both ground and whole in that little drawer (and I carry a wee mortar and pestle).

*Onions are an essential for us. I carry fresh as well as frozen. Also capers. They’re great in smoked salmon sangers and crispy fried they are a delicious topper.

*Small cans of mushrooms and capsicums can be a useful addition.

If you’re going for a long haul, pack in the extra bits that you might need if you have to make more to keep you going.

I also pack in bread mixes for when we’re ‘out there’ and the ingredients to cook fruit cake in my ‘DreamPot’.

*As a cute kitchen mate I have a kitchen 'blow torch' - well, that's what I call it. Plug it onto a butane gas cylinder and you can add an extra little je ne sais quoi to a whole lot of things. How about tinned asparagus with melted cheese topping. Of course it's not as good as the fresh stuff! I know that, but hey you're out there in the bush doing other magic things. Or should be!

And don’t forget to look for local food to supplement your larder. Here we were camped at Cockle Creek in Tassie and gathered enough cockles, mussels and oyster for a sensational meal.

There are lots of goodies to forage along the tracks but get yourself a good book

And make time to kick back and soak up the magic - save done coals to bake some bread in the camp oven!

Chat another time, maybe from Arnhem Land or the Tanami desert and hopefully with some pix. Bon appetit!

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carasstarwarsmusings · 7 years ago

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Post apocalypse AU

Posted a paragraph or two of this when I first started writing it. I don’t know where this is going for sure, can’t decide if I like this start or not. Too much world building maybe... Anyway, let me know what you guys think-

The midday sun reflected off the ruins of the metal towers, beating down harshly on the broken streets. Swaddled in linen, her face covered, makeshift goggles protecting her eyes, she walked through the broken shadows cast by the buildings. She was sweating under her layers, but knew better than to expose her skin to the dust and dirt of the ruins of Jakku. Even thirty years after the bombs and mortars had decimated the city, the contamination levels in the blasted city center were high. Entering an exposure zone came at a risk, everyone knew that.

But with risk came rewards. There was salvage here, replacement parts for machinery that people had lost the both the knowledge and the resources to make anymore. Ripped from the ruins, bagged and then cleaned at a decontamination station back in the shanty town of Niima, the salvage could be sold to the various junk bosses, traded for food, clean water, and other necessities. In the arid wastes, scavenging the remnants of civilization was the only way for most to survive.

She secured her bag and staff, slipping into the skeleton of the tallest building and headed towards the stairwell. The first twenty or so stories of the building the stairs remained mostly intact, with only a few collapsed sections that were easy to get past by climbing along the wall. At the twenty second floor, according to the faded numbers painted on the rusting steel door, the stairs abruptly ended in a twisted snarl of metal and debris, the upper levels of the stairwell having collapsed. The piles of debris spilled across the landing, and she carefully climbed over them before leveling her shoulder against the door to force it open, the rusted hinges resisting her efforts and screaming in protest.

Stepping through she was met by a harsh wind that blew through the level. The majority of the glass walls were gone, shattered by time, or maybe even by the battle that had left the city a waste. The wind up here blew unchecked, another hazard to add to the unstable floors and the twisted metal and wire that could easily slice through her protective layers. At best a misstep might end with her exposing skin to contamination, mild exposure would leave lingering rashes and severe exposure could eat away at her skin, leaving wounds that would not heal for months. At worse she could cut herself open and have her body fully exposed to the poisons that lingered here. Such a mistake would mean severe sickness and possible death.

There was nothing left on this level that interested her. She’d scavenged cable and power modules from the server mainframes on her last visit. There was still metal that could be harvested, but pulling the copper wire was too risky, too easy to get cut. It wasn’t worth the risk.

She was a firm believer in only taking risks that yielded worthy rewards. Carefully extracting a steel rod from the debris, she made her way to the elevator shaft, using the rod to pry the doors open. Avoiding looking down at the empty shaft below, she shimmied along a tiny, one inch ridge to the side wall. Carefully choosing her foot and hand holds, she began to climb, her eyes fixed on the rays of light coming from the very top of the shaft, where she should be able to get access to the roof.

After an eternity she reached the top, crawling carefully out the corroded door frame into the sunlight. The wind blew even harder up here, and between it and the exertion of the climb it seemed hard to catch her breath. For a moment she just stood, turning, taking in the view at this height. She could see clearly in all directions, the crumbling ruins of the city-- the tall buildings of the center growing smaller and smaller as they moved from the center, until the ruins faded into the sands. A dry river bed cut through the city, a coarse scar that slashed through the ruins at an angle. Once water must of run through here, flowing northeast to southwest towards Niima. From this height you could make out the indentation through the landscape where the river would have continued, though it had been filled with loose sand over time, making it nearly invisible to one on the ground. To the southwest, beyond the edge of the contamination zone, she could see the rusting silver of the decon trailer, a remnant left sometime after the final battle but before whatever powers that be had given up and left the survivors here on their own. Despite looking as derelict as everything else from the outside, the decontamination stalls within still functioned. Both the scavengers and junk bosses understood its value, marking it off limits for scavenging.

Beyond the decon trailer, the sands, dotted with the gleaming metal carcasses of fallen war machines, continued on until Niima. It was nothing more than a huddled mass of shanties and tents. From the distance it looked like a cancerous growth rising from the sand.

Even further still to the south she could just make out the gathering of buildings that made up Tuanul, the tiny cult village of Force worshippers. Odd folk, she, and most residents of Niima tried to avoid them if they could. She frowned, noting the haze and smoke around the area of the village. Something was being burned that way.

Shaking her head, she turned her attention back to the task at hand. The view from this height might be novel, but lingering for any reason in a contamination zone was a bad idea.

The roof of the tower was rusted and crumbling, the metal in some places rotted away. She tread carefully, tapping the roof hard with her staff before putting her foot down, doing her best to make sure it would hold her weight. Her movements were slow and steady, it was better to be careful than to misstep.

When she reached middle of the roof, where a large spire rose from the building, she found what she was looking for. A large junction box sat between the spire and a small metal room-- maybe a storage room, maybe a control room. Once upon a time the junction box would have served for power switching and communication relays that hooked into the spire. Used to receive communication, or maybe to send as well… she didn’t know really, and it didn’t matter. What mattered was a box like this was full of com relays and power converters, and if they were in decent condition her haul from this box might feed her for a month.

The box was still well sealed, which boded well for the condition of its contents. It took several sharp jabs with her staff, but the worn metal gave in the end, the front panel clattering against the floor as it fell. She moved it carefully out of the way, watching for sharp edges as she handled it. Once it was out of the way she crouched down, dropping her bag from the her shoulder and pulling out the seal-able plastic bags to store the parts. The bags would go with her, sealed, into a decontamination stall, making them safe to carry back to town. Salvaged electronics were far too delicate to handle the chemical decontaminates, so they would stay bagged until they were sealed in one of the airtight cleaning stations in Niima.

There were at least a dozen power converters in the junction box, and at least six com relays. She dug in deeper and found a communications module that looked like it still might be functional. It was unlikely, they were fragile components, but she a functional com module was worth a small fortune. Rather than brute force the module out, she pulled a small screwdriver from her bag and worked out the tiny screws holding it in place, prying it gently from the motherboard. After a moment’s thought, she grabbed part of the linen wrap covering her and tore a small square from it, careful to not take so much as to risk letting her skin be exposed. Gently wrapping the module in the cloth, she slipped it into its own bag.

Giving the junction box one last scan to see if there was anything else worth taking, she stored her haul into her shoulder bag, securing it over her shoulder before attaching the panel she’d knocked off back on the junction box. Glancing at the room adjacent to the junction box, she eyed the rusted hinges on the door before shaking her head. It could contain nothing or it could be filled with consoles, but she couldn’t carry any more back, not when she would have to walk back out of the city. Plus, the haul she had now was of high enough value that it made her nervous. All you needed was someone to notice and then you became a target.

Getting to her feet, she turned, starting to walk back towards the elevator shaft. Some other time she’d come back to investigate, and if it turned out to be a bust, there were still lesser value parts she could scavenge from the junction box.

Going down was slow. Handholds and footholds having to be found more by feel than by sight. But eventually she found herself slipping on to the twenty second floor, a relieved sigh escaping her throat as she made her way back to the stairwell. The rest of the way down would be fairly easy.

Then the long walk back and the visit to the decon trailer.

She might still have a chance to make it back to her dwelling by nightfall. Food, water, and rest were all she really wanted right now. Cleaning her haul and testing the functionality of them would wait till tomorrow.

#writing #reylo post apocalypse au #not sure what happened to the city of jakku but it wasn't good

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garkomedia1 · 6 years ago

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She Quit Her Job as an Entertainment Exec and Sold Her House to Build a Thriving Cannabis Business

Whitney Beatty didn’t like storing her cannabis medicine in a shoe box, so she created a line of high-end storage containers.

March 2, 2019 12 min read

Opinions expressed by Green Entrepreneur contributors are their own.

Whitney Beatty was a high-ranking executive developing talk shows for BET with a film screened at Cannes by Kodak. She left it all to become an innovative designer of luxury cannabis storage systems. She bootstrapped her quickly growing start-up and is completing her first financial raise to expand.

Whitney Beatty is still a high ranking executive as CEO of her own company, Apothecarry Brands.

What brought you into the cannabis industry?

I never imagined myself working in the cannabis industry. To be honest, I did not use cannabis when I was younger. I didn’t use in high school and I tried it a couple times in college but I wasn’t wasn’t impressed — besides, Nancy Reagan told me to just say no to drugs and I believed her!

I had a 15-year career working in entertainment but a couple of things changed my trajectory. First of all, I was diagnosed with anxiety. It was a life-altering experience for me. I went from sitting at my desk with shortness of breath and heart palpitations to racing myself to the emergency room, parking between two ambulances at the ER and being pretty sure that I was going to die of a heart attack.

Besides being very scary, the rest, as they say, is history. I was able to find a CBD/THC regimen that works for me. I was able to get off of all the other drugs my doctor had put me on. I was able to do the research on the plant and learn how misinformed I was. And then I realized that although I now love the plant — I did not connect to the cannabis culture as I thought I might. I detested the stigma. I detested how people avoided talking about it. And I realized that while I kept my wine in a wine fridge, I kept liquor in a bar, I kept cigars in humidors — I was still keeping my high-quality cannabis in a shoebox under my bed. Which is inappropriate — — not only for safety and freshness, but it perpetuated the stigma I was trying to erase and shamed my experience. What other medication do you store in a shoebox?

After meeting so many like minded cannabis users, who lamented about a lack of good storage system, worried about securing buds away from kids and pets, and who were tired of searching around for their stash to discover it dried out from plastic baggies and non-airtight dispensary jars, Apothecarry was born. The brand seeks to redefine the image of cannabis users who take pride and pleasure in their stash, while filling a hole in the marijuana paraphernalia market for everyone from the attorneys who toke after their high-powered workday, to the “stiletto stoners” who are hosting ladies night, the seniors using medication for health benefits and everyone in between who demand the best in all things.

Related: How This Brand Is Making Cannabis Feel Like a Luxury

What obstacles and challenges have you experienced in operating within this industry?

I think it might be easier tell you the challenges that I have not faced getting into this industry, lol! There is this idea out there that working in cannabis is a free for all — and that we’re all smoking weed all day, making tons of money the easiest way possible — and nothing could be further from the truth. Cannabis entrepreneurs are responsible for everything else every other business is responsible for PLUS we have an added layer of legislation and unique regulation with eyes watching over us at every point in time. We pay taxes but we can’t bank. They want our money for licenses but we cannot take payments from customers with credit cards. It’s insane.

For me, personally, there were a couple of challenges that stick out. First of all, the key to being a successful entrepreneur is not necessarily to know everything but to gain access to the people you need to fill your knowledge gaps. In an industry that’s changing as quickly as the cannabis space, that can prove to be very difficult. There is not long track records, case studies and standard operating procedures. The rules change on an everyday basis and a lot of people don’t like to share information so they can keep their competitive advantage. You have to innovate and be nimble.

Raising money is also a huge challenge in any circumstance, and even more so in the cannabis space, where investors are leery because it is still federally illegal. And keep in mind, I own a company that does not touch the planet. I sell a box, a locking storage box! Not to mention the fact that over the last five years only .02 percent of capital raises across all startups were closed by an African American female founder. So I knew there was an uphill road in front of me.

Finally, I had to prove there is space in cannabis for a luxury consumer, and that these new higher-end consumers would be prevalent in the newly legal market. It only makes sense to me. The people I know who use cannabis are doctors and lawyers and professionals people easily making six figures.

I can also see the correlation between the cannabis space and the alcohol space — whereas there’s a space for Popov vodka in a plastic flask and there’s also a market for Belvedere. I wanted to cater to that high-end consumer in the cannabis market and give them something beautiful, safe and functional that made them feel more comfortable having cannabis in their their home and improved their their smoking experience.

Related: 6 Ways Women Can Raise Cannabis Capital

How have you overcome these obstacles?

By using hard work, dedication and a hell of a lot of Google. I was able to build a community around myself, which is very difficult as an entrepreneur. One of the ways I was successful in that was by joining the Canopy business accelerator in San Diego. It gave me access to a cohort of entrepreneurs who were dealing with the same issues as myself. I was able to mastermind with them and share resources together on how to solve banking issues, compliance issues and so on, to accelerate all of our companies. I was given access to mentorship from across all areas of business and the cannabis space, which allowed me a much broader view of market trends and where the industry is moving.

Regards to raising money, it was a mix of preparation, due diligence and developing traction. It was incredibly frustrating for a while. I was able to win the ArcView groups 2017 Los Angeles Pitch prize for $50,000, That was a great start but the longer I found myself raising the flatter my sales became. I realized at a point that I needed to take the money I had in hand put it to work so I could prove to future investors that if they gave me the money I would do what I said that I would.

That worked. I was able to take that small amount money and my next month was 500 percent better than the month before. Before long I was able to close a $250,000 seed round. I am back at it raising my bridge (funding). It helps to know that although it may be difficult, it is not impossible.

And in regards to my MVP (minimum viable product), the solution there was two fold. I took every penny from my friends and family around me who believed in me, and put it into buying 100 cases — bootstrapping at its best. At that point I was a single mom who had quit her job and sold her home to get the company off the ground. I couldn’t even afford advertising. I just put them on our website and hoped for the best — and in six weeks they were sold out at our $259 price point that everyone had told me was impossible.

The next part tends to be difficult for entrepreneurs sometimes — but I needed to listen to my customers. I went back to all those first 100 customers and I sent them a survey to find out exactly what they liked about the case — and more important what they didn’t like — and how they suggest I improve. Then I used that knowledge to iterate on the case again, and again, and again, to improve our customer satisfaction. In a market that’s changing as quickly as this one is, it’s paramount that you keep up the dialogue with your customer base, watch trends and be willing to pivot. Our continuous improvements helped us grow our market share — our Q1 2018 was 144 percent up from Q1 ’17.

Related: Silicon Valley VCs Were Eager to Hear About Our Cannabis Tech Firm but Reluctant to Invest

As a woman in cannabis, do you feel that you are at an advantage or a disadvantage (or both) and why?

It’s a mixed bag. I can’t tell you how many times I’ve had someone with no knowledge of the cannabis space mansplain my business to me. Or tell me it’s impossible for me to make money. Or I just need an Etsy shop. Or tell me that I need to bring on a male CEO who would better connect with investors. And when some investors want to take male entrepreneurs under their wings, for a number of reasons it’s much more difficult to build that relationship as a female founder.

As a woman of color it’s often like a double whammy. I tend to be so materially different a person than the investors that I’m pitching to that I need to be at 110 percent to get that same consideration. It can be frustrating. But at the same time I’d like to think that those are the things that light the fire in me that I need to keep going.

On the positive side I think females add enormous value to the space. We tend to look a little bit more holistically at the lifestyle of cannabis consumers. A lot of the higher-end items that you see that take cannabis out of that counterculture and into mainstream culture have been spearheaded by women. A lot of education that I see happening in the space now has been spearheaded by women. I also tend to see women understand that this is a huge market and rising tides lift all ships. They are more than willing to share information and to build this industry together. They make me proud to work in cannabis space. I’m also a single mother and I tell people all the time if you want your investment managed right — have a single mother do it. I keep a close eye on our dollars and cents. We have a really low burn rate. I take the money invested in me personally. I don’t take it lightly.

Related: 6 Mistakes Entrepreneurs Make Pitching Their Cannabis Company

What is an accomplishment you have achieved in this industry that you are most proud of?

There’s a lot that makes me proud. Q1 2018 was 144 percent up in year-over-year. We’ve had less than $32K in ad spend. In the 18 months since our launch we passed our first $500K in sales. Being nominated for a Dope Mag best new product award. Every single article that has covered us because we aren’t paying for PR yet. But more than all those, what makes me most proud is being invited to speak and encourage women — and especially women of color — to consider careers in the cannabis space. I’m proud to pass that knowledge along and help others achieve their dreams. A candle loses nothing of itself when it lights other candles.

What is your greatest lesson learned?

I’m not always going to know all the answers – and that that’s not my job. I’m the bus driver. I have the vision – I know where we are going. My job is to find the best team, and put them on the bus with me so we can all get to the final destination. True leadership is giving the right people the right climate to shine.

What trait do you rely on most when making business decisions and why is this useful for you?

I trust my gut. I’m lucky to have a few people close to me who I can run things past when I need to talk through them. And I do, but ultimately I have to think of things like: Do I trust this person? Do I want to be in business with this person for a long-term basis? Are our needs and goals aligned? What is the worst-case scenario? Then you pick a direction and you keep moving. Second-guessing yourself will get you nowhere.

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ladystylestores · 4 years ago

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Grilled BBQ Chicken | The Recipe Critic

This grilled BBQ chicken is a simple to make tender chicken that’s coated in a sweet homemade barbecue sauce that comes through with great flavor in every bite! You will be making this weekly after you see what a huge hit it is!

Grilled Hawaiian BBQ chicken or honey chipotle BBQ chicken are two other easy grilled chicken recipes I find myself using over and over! They are made of many of the same tried and true flavors that I never get tired of!

Easy Grilled BBQ Chicken

BBQ season is now in full force, and I love BBQ’s. They make me so happy! I love the smell of the grill heating up outside! I’m not sure why I usually reserve using my grill for having people over and an official barbecue? So, lately I have been stepping out of my comfort zone and making more and more of my family’s meals outside on my grill even during the week. This simple recipe is one reason why!

We had friends over last week and I made this easy grilled bbq chicken. It was perfect! The chicken was so moist and grilled perfectly. My hubby has always had awesome BBQ skills, but after that night I can definitely say I do too! Now, I feel confident to use the grill any night of the week. It is especially nice that I’m not heating up my kitchen on these hot summer nights! My mouth is watering just thinking about this yummy chicken! I am definitely going to make it again soon!

BBQ Chicken Ingredients:

It’s amazing how two simple ingredients that are so simple and easy to find make such a stand out meal! I love that I can come up with this meal at the last minute too, because these are two staple ingredients I always have on hand. Either I use store bought BBQ sauce or often I have my homemade BBQ sauce ready to go because I can make it ahead and it lasts up to 2 weeks in the refrigerator. So, if unexpected company comes or if we are just looking for a weeknight meal for the family, this is one I am always ready to make!

Chicken: I prefer to use chicken breasts. I pound it out or cut it lengthwise to make even, thin pieces.

Homemade BBQ sauce: Stir together ingredients then split into two parts. Use one for marinating chicken for at least 2 hours. The second reserved part will be used for basting while grilling. (If you are in a pinch using pre-made barbecue sauce works fantastic too!)

How to Grill Chicken:

Grilling chicken is such a quick and easy way to cook a hearty chicken dinner. I get tired of always baking chicken in the oven. And lets me honest, it is so hot in the summer I am just not excited about heating up my oven! It is so nice to heat up the grill outside and let it do its thing! Just flip it over halfway through and don’t forget to baste it as it cooks with your delicious BBQ sauce!

Combine ingredients from Homemade BBQ Sauce: In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.

Bring to a simmer over medium heat and cover with a lid. Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Reserve Sauce: Set aside 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Marinate Chicken: Place chicken in a ziplock or airtight container. Pour the other part of your homemade BBQ sauce over top of the chicken and seal or close the container for 2 hours.

Grill BBQ Chicken: Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes. Flip the chicken over halfway through and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit. *Don’t forget to use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Homemade BBQ Sauce Ingredients:

This may seem like a long list, but trust me, you have most of these things already! Just dig around in that spice cabinet and in the door of your refrigerator. You will most likely have them. If you do need to grab a few things, buy them in bulk because you will be making this homemade sauce a lot once you see how amazing it is!!

Ketchup: Adds sweet and tangy flavor to the sauce.

Molasses: For sweetness and a warm, smoky flavor.

Brown sugar: Rich sweetness

Cider vinegar: Balances out all the sweetness with its tartness.

Worcestershire sauce: Savory and sweet tangy sauce.

Paprika: Adds an unmistakable red color and very mild pepper flavor.

Chili powder: For spice!

Onion powder: Sweet and savory flavor of onions are perfect in this sauce.

Salt: To taste

Liquid smoke: I love the smokiness the BBQ sauce gets from adding this!

Grilling the Perfect Chicken:

I am taking all the guesswork out of grilling for you. After writing many grill recipes, responding to your comments and questions, and some of my own trials and errors, I have compiled everything you need to know to make the perfect grilled chicken!

Which chicken works best on a grill? Any chicken can be great, but I stick to chicken breasts because they are lean and cook quickly. I butterfly them and pound them out so I have nice, thin, evenly sliced pieces to work with, which also helped me determine cooking time.

How hot does my grill need to be? Your grill needs to be at least 350 degrees before you begin cooking your chicken.

Where do I place the chicken on the grill? You want to aim for an indirect heat on the chicken, so do not place it directly over a flame. The inside of the chicken needs to have time to cook completely without burning the outside.

How long do I cook my chicken? Depending on the size or thickness of your chicken, every piece will be different. The average is 5-8 minutes per side. For example, a 3/4 inch thick breast would cook 5 minutes per side. Add more time for a thicker piece or a bone-in chicken.

Do I need to turn chicken as it cooks? Flip once while cooking, any more than that and your chicken may start to break apart or stick to the grates.

How do I know when my chicken is done? When your chicken is done the juices will run clear. However, it is best to just trust a meat thermometer when it comes to deciding if your chicken is done. The internal temperature of the chicken needs to reach 165 degrees.

What do I serve with grilled chicken? I love to serve grilled chicken with other sides I can cook on the grill like corn on the cob, grilled coconut lime pineapple. It is also great served over simple rice or a summer salad.

Tips for Grilling:

I used to leave all the grilling to my husband, but that was several grill recipes ago . Now, I have learned that the grill is nothing to be feared. After learning a few easy tricks and tips, I can grill anything! And so can you!

Grill care: Taking care of your grill will help it to last longer and your food will turn out better. So, be sure to clean your grill before and after using it. To clean it just turn it on and let the grates get hot. Then using a wire brush, clean of any debris on the grates. Coat the grill rack with oil before placing meat on it to prevent any sticking and also make it easier to clean later.

Keep the lid closed: Resist the urge to check on your chicken often. Just as with our oven in the kitchen, the more you open the lid, the more heat you lose. Containing the heat will cook your meat quickly and more evenly. Only open the grill to flip once halfway through cook time.

Baste: Take the opportunity when your grill is open to flip your chicken to baste it with some of the sauce you set aside. Remember to discard any sauce that was used to marinate chicken and only baste with the sauce that has not been used.

Grill temperature: Keep the grill at a lower temperature when cooking chicken so that it does not burn the outside while the inside is still raw.

Oil your grates: To keep your meat from sticking, brush the grill racks with oil before putting the meat on the grill.

Storing Grilled Chicken:

The number one thing about storing this chicken is to make sure you do not leave it out at room temperature (or hotter if you are outside) for more than 2 hours. This can be hard when everyone is busy talking and enjoying the evening, but it needs to be stored right away or discarded.

Refrigerator: Store in a shallow airtight container or bag for 3-4 days.

Freezer: Pack as tightly as possible in a freezer safe bag or heavy duty foil and freezer wrap for up to 4 months.

Re-heating: To prevent your chicken from drying out, wrap it in aluminum foil and heat at a very low temperature (between 170-250 degrees).

More Delicious Grilled Chicken Recipes:

Grilled BBQ Chicken

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Alyssa Rivers

Servings 4 People

This grilled BBQ chicken is simple to make tender chicken coated in sweet barbecue flavor that comes through in every bite! You will be making this weekly after you see what a huge hit it is!

1 pound chicken breast

Homemade BBQ sauce

1/2 cup BBQ Sauce Reserve used for basting while grilled

Combine ingredients from Homemade BBQ Sauce:

In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.

Bring to a simmer over medium heat and cover with a lid. Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Marinate Chicken:

Place chicken in a ziplock or airtight container. Pour homemade BBQ sauce over top of the chicken and seal or close the container for at least one hour.

Leave 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Grill BBQ Chicken:

Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.

Flip the chicken over and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

*Use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Updated on June 13, 2020

Originally Posted on May 28, 2012

Nutrition Facts

Grilled BBQ Chicken

Amount Per Serving

Calories 191 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 73mg24%

Sodium 499mg21%

Potassium 503mg14%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 12g13%

Protein 24g48%

Vitamin A 114IU2%

Vitamin C 2mg2%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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easyfoodnetwork · 4 years ago

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Grilled BBQ Chicken

Easy Grilled BBQ Chicken

BBQ Chicken Ingredients:

Chicken: I prefer to use chicken breasts. I pound it out or cut it lengthwise to make even, thin pieces.

How to Grill Chicken:

Bring to a simmer over medium heat and cover with a lid. Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Reserve Sauce: Set aside 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Marinate Chicken: Place chicken in a ziplock or airtight container. Pour the other part of your homemade BBQ sauce over top of the chicken and seal or close the container for 2 hours.

Homemade BBQ Sauce Ingredients:

Ketchup: Adds sweet and tangy flavor to the sauce.

Molasses: For sweetness and a warm, smoky flavor.

Brown sugar: Rich sweetness

Cider vinegar: Balances out all the sweetness with its tartness.

Worcestershire sauce: Savory and sweet tangy sauce.

Paprika: Adds an unmistakable red color and very mild pepper flavor.

Chili powder: For spice!

Onion powder: Sweet and savory flavor of onions are perfect in this sauce.

Salt: To taste

Liquid smoke: I love the smokiness the BBQ sauce gets from adding this!

Grilling the Perfect Chicken:

How hot does my grill need to be? Your grill needs to be at least 350 degrees before you begin cooking your chicken.

Do I need to turn chicken as it cooks? Flip once while cooking, any more than that and your chicken may start to break apart or stick to the grates.

Tips for Grilling:

I used to leave all the grilling to my husband, but that was several grill recipes ago 😊. Now, I have learned that the grill is nothing to be feared. After learning a few easy tricks and tips, I can grill anything! And so can you!

Grill temperature: Keep the grill at a lower temperature when cooking chicken so that it does not burn the outside while the inside is still raw.

Oil your grates: To keep your meat from sticking, brush the grill racks with oil before putting the meat on the grill.

Storing Grilled Chicken:

Refrigerator: Store in a shallow airtight container or bag for 3-4 days.

Freezer: Pack as tightly as possible in a freezer safe bag or heavy duty foil and freezer wrap for up to 4 months.

Re-heating: To prevent your chicken from drying out, wrap it in aluminum foil and heat at a very low temperature (between 170-250 degrees).

More Delicious Grilled Chicken Recipes:

Hawaiian Chicken

California Avocado Chicken

Honey Mustard Chicken

BBQ Chicken Tacos

Key Lime Chicken

Grilled BBQ Chicken

This grilled BBQ chicken is simple to make tender chicken coated in sweet barbecue flavor that comes through in every bite! You will be making this weekly after you see what a huge hit it is!

Course Dinner, Main Course

Cuisine American

Keyword bbq chicken, bbq chicken grilled, chicken bbq, chicken grilled, grilled bbq chicken

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 191kcal

Author Alyssa Rivers

Ingredients

1 pound chicken breast

Homemade BBQ sauce

1/2 cup BBQ Sauce Reserve used for basting while grilled

Instructions

Combine ingredients from Homemade BBQ Sauce:

In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.

Bring to a simmer over medium heat and cover with a lid. Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Marinate Chicken:

Place chicken in a ziplock or airtight container. Pour homemade BBQ sauce over top of the chicken and seal or close the container for at least one hour.

Leave 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Grill BBQ Chicken:

Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.

Flip the chicken over and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

*Use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Notes

Updated on June 13, 2020

Originally Posted on May 28, 2012

Nutrition

from The Recipe Critic https://ift.tt/3fok4Ya https://ift.tt/2ztShpP

Easy Grilled BBQ Chicken

BBQ Chicken Ingredients:

Chicken: I prefer to use chicken breasts. I pound it out or cut it lengthwise to make even, thin pieces.

How to Grill Chicken:

Bring to a simmer over medium heat and cover with a lid. Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Reserve Sauce: Set aside 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Marinate Chicken: Place chicken in a ziplock or airtight container. Pour the other part of your homemade BBQ sauce over top of the chicken and seal or close the container for 2 hours.

Homemade BBQ Sauce Ingredients:

Ketchup: Adds sweet and tangy flavor to the sauce.

Molasses: For sweetness and a warm, smoky flavor.

Brown sugar: Rich sweetness

Cider vinegar: Balances out all the sweetness with its tartness.

Worcestershire sauce: Savory and sweet tangy sauce.

Paprika: Adds an unmistakable red color and very mild pepper flavor.

Chili powder: For spice!

Onion powder: Sweet and savory flavor of onions are perfect in this sauce.

Salt: To taste

Liquid smoke: I love the smokiness the BBQ sauce gets from adding this!

Grilling the Perfect Chicken:

How hot does my grill need to be? Your grill needs to be at least 350 degrees before you begin cooking your chicken.

Do I need to turn chicken as it cooks? Flip once while cooking, any more than that and your chicken may start to break apart or stick to the grates.

Tips for Grilling:

Grill temperature: Keep the grill at a lower temperature when cooking chicken so that it does not burn the outside while the inside is still raw.

Oil your grates: To keep your meat from sticking, brush the grill racks with oil before putting the meat on the grill.

Storing Grilled Chicken:

Refrigerator: Store in a shallow airtight container or bag for 3-4 days.

Freezer: Pack as tightly as possible in a freezer safe bag or heavy duty foil and freezer wrap for up to 4 months.

Re-heating: To prevent your chicken from drying out, wrap it in aluminum foil and heat at a very low temperature (between 170-250 degrees).

More Delicious Grilled Chicken Recipes:

Hawaiian Chicken

California Avocado Chicken

Honey Mustard Chicken

BBQ Chicken Tacos

Key Lime Chicken

Grilled BBQ Chicken

This grilled BBQ chicken is simple to make tender chicken coated in sweet barbecue flavor that comes through in every bite! You will be making this weekly after you see what a huge hit it is!

Course Dinner, Main Course

Cuisine American

Keyword bbq chicken, bbq chicken grilled, chicken bbq, chicken grilled, grilled bbq chicken

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 191kcal

Author Alyssa Rivers

Ingredients

1 pound chicken breast

Homemade BBQ sauce

1/2 cup BBQ Sauce Reserve used for basting while grilled

Instructions

Combine ingredients from Homemade BBQ Sauce:

In a medium sauce pan stir together ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.

Bring to a simmer over medium heat and cover with a lid. Let cook stirring occasionally until the sauce thickens about 10-15 minutes.

Marinate Chicken:

Place chicken in a ziplock or airtight container. Pour homemade BBQ sauce over top of the chicken and seal or close the container for at least one hour.

Leave 1/2 cup of BBQ sauce reserve for basting the chicken as it is grilling.

Grill BBQ Chicken:

Preheat grill to medium heat. Place the marinated bbq chicken in the center of the grill. Grill in homemade BBQ sauce for 12 to 15 minutes.

Flip the chicken over and finish grilling on the other side until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

*Use the 1/2 cup of reserve bbq sauce for basting on the chicken as it is cooking.

Notes

Updated on June 13, 2020

Originally Posted on May 28, 2012

Nutrition

from The Recipe Critic https://ift.tt/3fok4Ya via Blogger https://ift.tt/3eb4y1e

#Blogger #Recipe Critic

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cookingawe · 5 years ago

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Best Ever Chili Recipe

New Post has been published on https://cookingawe.com/chili-recipe/

Best Ever Chili Recipe

Thick, rich and flavorful! Filled with lean ground beef, mix of beans, ripe tomatoes, fresh seasonings and topped with all your favorites! This classic chili recipe is a MUST make!

Ready to serve your chili in style?! Try this homemade cornbread or add a little spice with this jalapeño cornbread for a side dish that compliments this chili recipe perfectly.

Chili Recipe

Classic traditional chili is one of my very favorite recipes to make. This by far can feed a crowd and made within 30 minutes. It is a dump and go kind of chili and uses only one pot to make. It is so simple and has SO much flavor.

You can’t go wrong with this chili recipe. It is simple to make and only uses one pot. This delicious thick and hearty chili is full of flavor and a family favorite. My family loves to make this recipe year round. It is perfect in the winter to warm up but also a summer time favorite during BBQ season. It is so versatile and has all your pantry staple ingredients that makes this even easier to make. Get ready to WOW your family with this AMAZING chili recipe!

Ingredients to Make Chili:

This is an ultimate chili recipe with loads of flavor and an easy to make recipe. In 30 minutes this chili will be ready to feed a crowd!

Olive Oil: This is used to sauté the onion, bell pepper, cloves creating a flavor.

Onion: Dice up the onion the best you can without too many tears.

Green Bell Pepper: Cut into small chunks depending on your preference.

Garlic Cloves: I prefer fresh cloves but you are welcome to use the jarred minced garlic for substitute.

Ground Beef: Lean ground beef gives flavor but also less fat and grease.

Beef Broth: Adds in flavor and liquid while cooking.

Tomato: Sauce and diced tomatoes come in a can for a quick dump in the pot.

Beans: Pinto and kidney bean give a good mixture of tender and soft beans.

Seasonings: Chili powder, oregano, cumin, coriander, salt and cayenne mixes together giving the chili a sweet, spicy and savory flavoring.

How to Make Good Homemade Chili:

Dump and go recipe that uses only one pot! It is perfect for a quick meal during a busy week or let simmer on a weekend when feeding a crowd. Bring this chili to any potluck or gathering and watch it disappear in no time.

Sauté and Cook Beef: In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Brown the ground beef and cook and crumble until brown.

Add in Remaining Ingredients: Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.

Boil: Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.

Variations:

So many fun ways to make this chili thicker, spicier or even adding in cocoa powder! That is a delicious treat in your chili. Change up some of the ingredients and you may end up with a white chicken chili which is also another popular chili our family loves. Try these variations to see what you come up with!

Vegetables: Potatoes, carrots, celery, mushrooms or zucchini are all great add ins for sautéing at the beginning.

Meat: Substitute the beef for turkey, steak, Italian sausage or chicken.

Seasonings: Try using taco seasoning for a tex-tex taste.

Smokey Taste: Adobe sauce oor paprika or a liquid smoke for a smoky taste.

Beef Broth: Don’t have beef broth? Chicken or even water will help keep it thick and will simmer well with either liquid.

Sugar: Sounds crazy, right! Sugar adds a bit of sweetness. Cocoa powder will also add subtle hint of sweetness with a savory taste of chocolate. It is a must try! Just a teaspoon will do the trick!

Top Your Chili:

Go wild and add all the toppings you love to make this chili even better! From a sweet avocado, creamy sour cream or a crunchy chip is just what this chili needs. All the favorites blend together so well with this chili recipe.

Here are some of our families staple toppings to try:

Sour Cream: Add a dollop over top.

Onions: Chopped up and sprinkled on top.

Shredded Cheese: This will melt over top the chili

Jalapeños: Spicy deliciousness

Cilantro: Looks good and adds a great flavoring

Avocado: Sliced and add in

Tortilla Strips: A crunchy bite

Frito Chips: Pile them on!

Lime Wedges: Squeeze over top

Storing Chili Properly:

Refrigerate: It is best to keep the chili in an airtight container or ziplock bag in the refrigerator once cooled after cooking. Store in the refrigerator for 5 to 7 days long. Warming it up in a saucepan or microwave.

Can you freeze chili? Yes! It is another perk about this recipe. Once it is cooled completely add it to a large ziplock bag letting out of all the air. Laying flat, place the chili in the freezer for 1 month long.

Warming up: When ready to reheat, thaw overnight in the refrigerator and heat in a saucepan or microwave until warmed through.

More Popular Soup Recipes:

8 Can Chicken Taco Soup Recipe

Easy Slow Cooker Loaded Baked Potato Soup Recipe

Literally the BEST Chicken Noodle Soup

The Best Broccoli Cheese Soup Recipe

Award Winning Cheeseburger Soup

Best Ever Chili Recipe

Thick, rich and flavorful! Filled with lean ground beef, mix of beans, ripe tomatoes, fresh seasonings and topped with all your favorites! This classic chili recipe is a MUST make!

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine American

Keyword chili, chili recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 People

Calories 194kcal

Author Alyssa Rivers

Ingredients

1 tablespoon olive oil

1 small onion diced

1 green bell pepper diced

2 garlic cloves minced

2 pounds lean ground beef

2 cups beef broth

1 8 ounce can tomato sauce

1 15 ounce can diced tomatoes, undrained

1 15 ounce can pinto beans

1 15 ounce can kidney beans

3 Tablespoons chili powder

1 Tablespoon oregano

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon salt

1/4 teaspoon cayenne

Instructions

In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.

Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.

Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.

Nutrition

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electricoutdoors · 5 years ago

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Pemmican – What it is, Where it Comes From and How to Make it

Pemmican

Have you ever wondered how meat was preserved before the invention of modern canning techniques? Preserving meats is an important survival skill and making pemmican is one of the easier and more effective ways to preserve meat.

What Is Pemmican? Pemmican is one of the original survival foods that consists of meat and fat. At its most basic, pemmican is really just a technique for preserving meat for long periods of time without the need to refrigerate it and often contains dried fruit and nuts along with other spices.

What makes pemmican so interesting is the fact that it can last for around 10 years (some claim up to 50 but I believe that is a stretch) and only needs to be kept cool in order to not spoil. [wc_toggle title=“Table of Contents” padding=“” border_width=“” class=“” layout=“box”]

What Is Pemmican?

Where Did it Originate?

Why is it Making a Comeback?

How Do You Make Pemmican?

How Should it be Served?

Conclusion

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What is Pemmican and How is it Made?

Depending on where the pemmican was produced, the recipes varied widely. Some tribes had access to a wide variety of fruit and nuts while others were limited to very few suitable additives to enhance the taste of the pemmican.

Where did pemmican originate?

The word comes from the Cree word pimîhkân, which is derived from the word pimî, “fat, grease”.

Pemmican originated with Native Americans as a way to preserve meat. It was normally made with whatever meat was available (such as bison, elk, deer, and moose).

When Europeans arrived in America they learned the recipe from Native American tribes and adopted it. The ability to make pemmican was actually one of the ways that the original fur trade was able to thrive and was a staple of early explorers.

Pemmican was so important in the past that the export of pemmican was forbidden from certain territories and sparked the so-called “pemican war” in the early 1800s.

Why is pemmican making a comeback?

While pemmican isn’t exactly making a comeback, it is gaining in popularity among those that take part in prepping and survival circles.

This interest is because pemmican can be made with relative ease, doesn’t need power or other modern means to make and is lightweight compared to the calories that it contains.

Pemmican making is also a great survival skill to have. Using this technique will allow you to preserve and store large quantities of meat that you would otherwise never be able to consume before it spoiled.

What is the difference between jerky and pemmican?

Jerky is strips of lean meats dried and salted to remove all of the moisture. This helps inhibit the growth of microorganisms and preserves the meat.

Pemmican is made from just about any kind of meat that is available. The meat is then ground up and mixed with rendered fat. Berries and nuts were sometimes added to pemmican depending on what was available.

How Do You Make Pemmican?

Pemmican is made by taking the following steps:

1. Dry your chosen meat. Any meat from wild game (bison, elk, deer, and moose) or beef can be used to make pemmican.

Start by removing as much excess fat from the meat as possible. Then, cut the meat into strips as thin as possible. (You can place the meat in a freezer until it becomes firm to assist in cutting it into thin strips.)

These thin strips are then placed on a drying rack in the sun until they snap when bent. An alternate technique is to place the strips in the oven on its lowest setting allow the meat to dry.

You may also salt the meat strips to aid in flavor and help preserve the end product. Lean cuts of meat are the best but fattier cuts can be used as long as the meat is properly dried.

The traditional technique for drying meats was a combination of smoking and drying. You can accomplish this by building a tripod over an open fire and hanging the thin strips of meat at a distance above the fire that allows it to dry and smoke rather than cook.

2. Grind the dried meat. This step involves grinding the dried meat into a powdered (meal) consistency. This can be accomplished with a hand grinder, or mortar and pestle.

An alternative method for grinding meat is to use either a food processor or blender. This modern technique for making pemmican is much faster than traditional methods.

The traditional means of grinding meat for pemmican was accomplished using rocks. In a survival situation, you can easily use smooth rocks to grind the meat down as much as possible.

3. Render the fat from your meat. Rendering the fat is one of the most important parts of the recipe. Heat the fat slowly over a fire or in an oven. Stir the fat occasionally and leave it on the heat until it no longer bubbles. This means that the fat has properly been rendered.

Alternatively, you can put the fat into a crockpot.

When the fat is properly rendered, strain it through a fine-mesh strainer to remove any solids left behind.

Keep in mind that when oil or fat is smoking, it is burning. If this begins to happen, you need to lower the heat or move the pot farther from the fire.

Another source of rendered fat is what is the white fat that is leftover after cooking a stew or boiling meat. This fat is perfect for pemmican and uses what would otherwise be wasted.

4. Mix ground meat and any dried ingredients. Add any dried fruits, nuts, or spices into the dried meat. Keep in mind that the more oils and moisture you introduce to the mixture can shorten the shelf life of the final pemmican.

Dry any additives in a manner similar to how you dried the meat. Cut berries into slices and dry them. The dried berries or fruit can be broken into chunks or ground into a powder-like the meat.

Historically, cranberries and Saskatoon berries were used. Modern ingredients can also be tested to add flavor to the pemmican mixture.

Any kind of nuts or fruit can be used in your pemmican mixture. We have access to many ingredients that the Native Americans could only dream of. Experiment to find what works best for you.

Other suggested ingredients are brown sugar, cranberries, sunflower seeds, cayenne pepper, or any other seasoning that you like.

Maintain roughly a 1:1 mixture of meat to dried additives.

5. Add rendered fat. Next, add 1 part rendered fat to 2 parts of the dry mixture. Add the rendered fat slowly to try to prevent adding too much. Combine everything until the mixture is evenly mixed.

An alternate way of making pemmican is by taking prerendered fat that has cooled and mixing the ingredients together. If you are using solid fat like this, mixing is more important. You must combine the ingredients until all of the chunks of fat are broken up and evenly distributed.

6. Mix in wet ingredients. Additional ingredients like honey, maple syrup, and peanut butter can be added to enhance the flavor of the pemmican. If the mixture is too wet, flour or almond meal can be added until the mixture is firm again.

7. Form pemmican into bars or balls. Making pemmican into small balls is easier in a lot of survival situations but you can also spread the pemmican mixture into a thin layer. When the mixture has dried, you can cut the pemmican into bars.

8. Store the completed product. Pemmican lasts the longest when it is stored in an airtight container in a cool, dark place. Airtight containers could be hard to come by in a survival situation.

Traditionally, Native Americans stored pemmican in rawhide bags so keeping your pemmican covered and in a relatively cool place should suffice.

A traditional root cellar is ideal.

Another traditional preparation of pemmican is as a sausage, packed into the intestine of the animal. These sausage links were normally divided into single-serving size making them easy to divide and pack away.

A vegetarian equivalent of pemmican can be made with peanut butter, fruit nuts and vegetable leather instead of using meat products. This vegetarian pemmican doesn’t have the same amount of calories though so be sure to prepare accordingly!

How long will pemmican last?

Pemmican is one of the best ways to preserve meat in the field or at home. It can last for up to 10 years and some people even claim that a shelf life of 50 years is possible!

How do you make pemmican taste good?

Eating pemmican by itself should really only be done if you don’t have anything else to mix it with. Cooking pemmican in a stew with available vegetables is a much better way to eat it and it makes it taste much better.

How should pemmican be served?

Pemmican was normally served as a stew with water, flour and pemmican and onions and potatoes added if they were available. It was also fried in a frying pan with onions and potatoes.

In a pinch, you can eat pemmican by itself but it tastes a lot like you’d think it would if you eat it that way.

Prepare your pemmican in a similar manner to any other preserved meat and you won’t be disappointed with the flavor.

How many calories are in pemmican?

Pemmican is packed full of energy between the fats, meat and optional berries and nuts. Because of this, a 4 oz piece of pemmican can contain 700 - 800 calories.

his makes it great in survival situations where you’re expending a lot of calories.

How do you use pemmican?

Pemmican is used as a way to preserve meats and as survival food.

When refrigeration isn’t available, pemmican allows you to keep meat that you can’t consume right away. It’s excellent for keeping meat edible for nearly an indefinite amount of time.

As a survival food, pemmican can be transported easily and provides a lot of calories. It’s ideal for keeping you going when you’re doing the strenuous activities that are normally associated with survival.

Can you add salt to pemmican?

Most recipes for pemmican don’t include salt. This doesn’t mean that you can’t add it if you have it available, it just means that traditionally salt was sometimes not available and isn’t needed to make pemmican.

Some people salt their meat before they dry it, others add salt into the mixture as they’re forming their pemmican into bars. Either way is fine. You can also just add salt to the pemmican when you’re getting it ready to eat.

Conclusion

The completed pemmican product contains a ton of calories (it’s basically protein and fat) and can fuel the body for hours. On top of that, pemmican is lightweight, stores for long periods of time and can actually be quite tasty if it’s prepared properly and used in a stew or fried.

If you’re looking to produce pemmican to supplement your food storage, you can go to the butcher to get the necessary fat and meat. Get lean cuts of meat and suet.

Suet is the hard white fat that surrounds the liver and other organs. You’ll have fewer problems getting this fat to render than other types of fat and it’ll make your pemmican taste better as well.

The post Pemmican – What it is, Where it Comes From and How to Make it is republished from: Ready Lifestyle

Pemmican – What it is, Where it Comes From and How to Make it published first on https://readylifesytle.tumblr.com

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jayloncormierca · 5 years ago

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Best Way To Store Weed By: Lavendersasquatch

Best Ways To Store Weed

I know we’ve all been there. I was the dealer, I KNOW. Everyone gives their cannabis in plastic sandwich baggies. They’re cheap, easy, and can hold up to 51 grams sometimes, haha. But once you get your flower home safely, don’t you dare leave it in the baggie. You’re compromising the beauty and potency of that beautiful flower you spent your hard earned money on! You’re risking the trichomes becoming damaged the longer you keep your weed bouncing in a baggie. It will also dry out fast, take on the taste of the plastic, and it just isn’t ideal storage for your precious weed!

Ways To Store Weed

I’ve had cannabis given to me in baggies, plastic wrap, tin foil, paper bags, and empty takeout coffee cups. This is fine for transportation means but for the love of the cannabis gods, please store it proper. Below I’ll be giving you some good, easy, safe ideas to store your cannabis and keep it fresh to maximize its full potential.

So there is no technical “expiry” date when it comes to dried cannabis. If stored properly, it can last a fair amount of time. It will lose it’s moisture over time but there are ways to prevent this!

Don’t Leave Your Weed In a Plastic Baggie

Plastic baggies increase the risk of crushing your buds, they can dry out, and the buds rubbing against the plastic removes the trichomes off the bud, making it less potent.

Over time the plastic baggie will seep into your cannabis and effect the taste. Also cheap baggies are not discreet at all, they hold no smell at all. We will know you’re carrying a dank ass baggie of kush in your pocket.

The elements can affect your cannabis too! Too much light, moisture, air, and so on can affect the quality of your cannabis and even damage it.

How Should You Store Your Weed?

Glass is the perfect storage medium. No one enjoys smoking dried up, dusty when ground weed. Dried out cannabis will taste harsh and burn your throat like you swallowed fire.

The elements affect your cannabis. IF you can grasp the basic concept of moisture, light, and air, you’re well on your way to making your weed last a nice fresh lifetime before you smoke it.

You do not need fancy glass jar but Weed-deals has these amazing airtight glass jars for storage! I’m so in love with mine! You can purchase it through this link https://weed-deals.ca/product/cannabis-storage/ for $10. It’s super easy to use with it’s click action button on top. Once you push the button down, your cannabis is air tight sealed and being preserved for maximum freshness. It even has measurements on the side to let you know how much flower you have left to enjoy!

Best Way To Store Cannabis

As mentioned you don’t have to use their jar but it’s designed for cannabis. Any mason jar, moonshine jar (drink it first) , a jam jar, pickle jar, any glass container with a sealing lid will work!

Glass doesn’t absorb smell so it’s the perfect medium for storage. When kept out of direct sunlight and away from heat, cannabis can keep in glass for a very long time!

Weed-deals also has an amazing plastic Budbox 500ml container with an air-locking seal as well. It’s a larger box, so it’ll hold more. The beauty of it also is it’s plastic. The kief, which you can learn more about in this article by the lovely Mtl_Cannaisseuse collects on the sides of the plastic container due to static and you can gently brush this out of your container for later or to top your bowls with for an extra kick.

Other Ways To Store Weed

It can roughly hold an ounce, It’s made with food grade plastic and it’s also on sale for only $15! You can purchase it through this link https://weed-deals.ca/product/budbox/. That’s a bargain for such a quality product. Check out their accessory page! They have a lot of cool items . Peep my instagram to see more of them in action @lavendersasquatch

You can also use metal containers to store your weed. Titaitum is what is recommended as it doesn’t turn your flower a metallic flavour. Plus just as glass, do not store it near sunlight or heat. The metal holds heat and will cause your weed to get toasty and potentially mold. We don’t want that.

How You Should Not Store Your Weed

On the topic of mold, for the love of all that is good DO NOT store your weed in the fridge or freezer . “But Sasquatch, doesn’t that keep it fresh as f*ck?!”. NO, NO NO NO NO.

When you put your cannabis in the freezer, your freezer those precious trichomes and they freeze to death and fall off. Thus bringing down the potency of your flower and affecting the taste. No one wants to eat freezer burnt food, let alone smoke weed from the freezer that now tastes like raw meat and dirty gym socks.

Also, storing your weed in a cupboard above the stove is not ideal either. The temperature will fluctuate too much and cause issues with freshness. Keeping your cannabis in a dark cool spot is ideal! It’s protected from the elements and it’ll preserve maximum freshness to reap all those awesome benefits cannabis gives us!

Conclusion

This article has definitely enlightened me on storage methods for keeping your cannabis fresh as possible! I’m going to be using the budbox from Weed-deals forever now, and I’m not just saying that because I’m biased, I’m truly impressed with the quality of the product. Weed-deals only carries quality products and it shows.

So for the love of our Goddess MaryJane, go take your weed out of the plastic baggies and use a glass jar please!

You’ll notice a huge improvement in the quality of your flower! I promise.

The post Best Way To Store Weed By: Lavendersasquatch appeared first on Weed Deals.

source https://weed-deals.ca/best-way-to-store-weed/?utm_source=rss&utm_medium=rss&utm_campaign=best-way-to-store-weed source https://weeddeals.blogspot.com/2019/08/best-way-to-store-weed-by.html

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karaclevelandca · 5 years ago

Text

Best Way To Store Weed By: Lavendersasquatch

Best Ways To Store Weed

Ways To Store Weed

Don’t Leave Your Weed In a Plastic Baggie

Plastic baggies increase the risk of crushing your buds, they can dry out, and the buds rubbing against the plastic removes the trichomes off the bud, making it less potent.

The elements can affect your cannabis too! Too much light, moisture, air, and so on can affect the quality of your cannabis and even damage it.

How Should You Store Your Weed?

Glass is the perfect storage medium. No one enjoys smoking dried up, dusty when ground weed. Dried out cannabis will taste harsh and burn your throat like you swallowed fire.

The elements affect your cannabis. IF you can grasp the basic concept of moisture, light, and air, you’re well on your way to making your weed last a nice fresh lifetime before you smoke it.

Best Way To Store Cannabis

Glass doesn’t absorb smell so it’s the perfect medium for storage. When kept out of direct sunlight and away from heat, cannabis can keep in glass for a very long time!

Other Ways To Store Weed

How You Should Not Store Your Weed

On the topic of mold, for the love of all that is good DO NOT store your weed in the fridge or freezer . “But Sasquatch, doesn’t that keep it fresh as f*ck?!”. NO, NO NO NO NO.

Conclusion

So for the love of our Goddess MaryJane, go take your weed out of the plastic baggies and use a glass jar please!

You’ll notice a huge improvement in the quality of your flower! I promise.

The post Best Way To Store Weed By: Lavendersasquatch appeared first on Weed Deals.

source https://weed-deals.ca/best-way-to-store-weed/?utm_source=rss&utm_medium=rss&utm_campaign=best-way-to-store-weed source https://weeddealsca.tumblr.com/post/187299680132

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lacepaint08-blog · 6 years ago

Text

Salsa Verde Chicken (3 Ingredients!)

THIS SALSA VERDE CHICKEN RECIPE IS healthy, easy and STAND ALONE DELICIOUS MADE WITH ONLY 3 INGREDIENTS!

This Salsa Verde Chicken is tangy, flavorful with just the right amount of kick. It can be served on a bed of rice with veggies or instantly transforms salads, burritos, quesadillas, tacos, etc. into drool worthy meals in minutes. You will love having this juicy, tender Salsa Verde Chicken on hand for all those busy nights to amp up your dinner routine! I’ve included stove top and grilling instructions for fabulous indoor chicken or grilling smoking deliciousness as well as tons of ideas of how to use this Salsa Verde Chicken to create a meal.

If you have been following my cravings for any time at all, you know salsa verde is one of my favorite flavors and ingredients. Its bright, fresh, tangy, zesty, flashy flavor infuses everything with a fiesta flair from my Salsa Verde Pepper Jack Macaroni and Cheese, to my Salsa Verde Honey Lime Chicken Enchiladas (READERS FAV!). While those recipes are meals, I wanted to create a simple Salsa Verde Chicken Recipe that was, easy, convenient, versatile and of course, sensationally delicious.

Salsa Verde Chicken Recipe

What I discovered was that unlike my Slow Cooker Honey Lime Salsa Verde Chicken that needs a bevy of additional spices along with the salsa verde because the flavor gets diluted in the slow cooker, this marinated Salsa Verde Chicken recipe didn’t need a thing! Simply combine olive oil, salsa verde and chicken – that’s it! The salsa verde is already a robust blend of ingredients, so all of the work is done for us!

Since making this Salsa Verde Chicken recipe, I have been obsessed. I have been using salsa verde chicken in everything – from burrito bowls, to zoodle bowls with roasted tomatoes, to salads. It really is miracle chicken ideal for when you’re craving flavor but don’t feel like cooking. YAY for easy Salsa Verde Chicken!

LOOKING FOR MORE SALSA VERDE RECIPES?

WHAT IS SALSA VERDE?

Salsa Verde literally means “salsa green” in Spanish and is a green salsa made of:

tomatillos

serrano chile peppers or jalapeno peppers

onion

garlic cloves

cilantro

lime juice

ground cumin

salt

For this Salsa Verde Chicken recipe you can use my homemade Salsa Verde Recipe below or store bought. I have made it with both, and they were both delish.

HOMEMADE SALSA VERDE RECIPE

1 1/2 lbs. tomatillos husked, rinsed and dried

1-2 serrano chiles or 1-4 jalapeno peppers see notes on spice level

1 medium yellow onion chopped into 8 sections

3 garlic cloves peeled

1 tablespoon olive oil

1/4 cup packed cilantro

1 1/2-2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground coriander

Preheat the broiler to high with a rack about 6 inches below the heat source. Line a rimmed baking sheet with foil.

Cut the tomatillos in half and add to baking sheet along with onions, garlic and peppers. Drizzle with 1 tablespoon olive oil and toss to coat. Place the tomatillos cut side down. Broil for 5-7 minutes or until the tomatillos are charred in some spots, flipping the peppers and garlic over half way through. Remove peppers or tomatillos if they become too charred before the rest of the pan is done. Alternatively, you can char your veggies on a grill for additional smokiness.

Once cool enough to handle, chop stem(s) off peppers and remove seeds (save seeds separately but don’t add to blender). Add seeded peppers to blender along with all of the sheet pan contents including any remaining juices. Add cilantro, lime juice, cumin, salt and coriander.

Pulse or puree until salsa reaches desired consistency, scraping down the sides as needed. Taste and stir in seeds, a little at a time, for a hotter salsa. Season to taste with additional lime juice and salt if desired.

Chill salsa in the refrigerator for at least 2 hours. Salsa will thicken in the refrigerator.

Store salsa in an airtight container in the refrigerator for 7-10 days.

How to Make Salsa Verde Chicken

This Salsa Verde Chicken recipe is s wonderfully delicious but super simple. I am the first to add extra seasonings to a recipe when I think it needs it, but trust, me this Salsa Verde Chicken really only needs 3 ingredients! Marinating your chicken is the easiest way to create, tender, juicy, flavor bursting chicken with little prep.

INGREDIENTS

1 pound chicken fillets pounded to an even thickness

1/2 cup Homemade Salsa Verde or store bought, plus more for brushing chicken after it’s cooked

3 tablespoons olive ol divided

DIRECTIONS

Whisk together the salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish (whatever you are going to marinate your chicken in. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight (the longer the better).

HOW TO COOK SALSA VERDE CHICKEN

You can grill your Salsa Verde Chicken or cook it on your stove. Both produce delicious results but your grilled Salsa Verde Chicken will naturally boast a smoky flavor and have less cleanup.

Salsa Verde Chicken STOVE TOP DIRECTIONS

If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.

Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Salsa Verde Chicken GRILLING DIRECTIONS

If your marinated chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) The cooking time will vary depending on the thickness of your chicken.

Remove chicken from grill and let rest 5 minutes before slicing.

TIPS AND TRICKS for Salsa Verde Chicken

I like to use chicken fillets because you get more bang for your marinade buck. You can also marinate your chicken for less time and still get great flavor when you use chicken fillets.

If you don’t have chicken fillets, you can create them by slicing 2 large chicken breasts in half through the equator, like a hamburger bun.

You can also use chicken thighs which are inherently juicer.

If you use store bought salsa verde, I recommend medium heat instead of mild because the heat will be diluted when you marinate the chicken. Medium salsa verde ensures plenty of flavor in our salsa verde chicken marinade without being spicy.

Depending on your time, you can marinate the chicken for 2 hours or let marinate 8 hours. The longer the chicken marinates, the more tender and flavorful it will become. That being said, if you are in a super time crunch, then you can marinate your chicken for as little as 30 minutes at room temperature then just be sure to brush with more salsa verde after cooking.

IS THIS SALSA VERDE CHICKEN RECIPE SPICY?

The Salsa Verde Chicken has a mild kick but is more flavorful than spicy, so you don’t have to worry about it not being family friendly. If you want your chicken to be spicier, then brush with additional salsa verde after cooking.

WAYS TO USE SALSA VERDE CHICKEN

Soooo many possibilities when it comes to how to use this Salsa Verde Chicken! Here are just a few:

Salsa Verde Chicken Skillet: Add some cherry tomatoes to the skillet once you turn your chicken over to saute alongside your chicken. Add some Monterrey Jack cheese on top of your chicken when it’s almost finished cooking to melt to ooey gooey cheesiliciousness. You can also remove your chicken from the skillet, then add whatever veggies your heart desires to the same skillet and cook, then return your chicken then top with cheese. Serve with rice/quinoa, etc.

Salsa Verde Chicken Enchiladas: You can chop the salsa verde chicken and add it to enchiladas OR you can shred your chicken. To shred your chicken, add 1 cup water or chicken broth to the pan after you have flipped your chicken over from browning the other side and cover. Continue to cook for 15-20 minutes on low or until tender enough to shred. Add Salsa Verde Chicken, cheese and sour cream to tortillas, roll and place into a lightly greased casserole dish. Top with additional salsa verde and cheese (or for a creamy version use this enchilada sauce) and bake for 25 minutes at 350 degrees F or until hot and bubbly.

Salsa Verde Chicken Tacos: Pile Salsa Verde Chicken into soft tortillas or hard taco shells along with cheese, lettuce, salsa, guacamole and sour cream. If using hard tacos, then bake for 15 minutes at 350 degrees F or until cheese is melted then add toppings.

Salsa Verde Chicken Fajitas: Slice chicken into thin strips. Stir fry onions and bell peppers with some salsa verde, salt and pepper. Serve the chicken and veggies wrapped in a warm tortilla with sour cream, pico de gallo/salsa and fresh lime.

Salsa Verde chicken Salad: Toss Salsa Verde Chicken, black beans, fresh corn, bell peppers, avocado, Monterrey Jack cheese and sunflower seeds with some lettuce and drizzle with Cilantro Lime Dressing or with Tomatillo Avocado Ranch.

Salsa Verde Chicken Quesadillas: sandwich the Salsa Verde Chicken and cheese in tortillas and bake, grill or melt cheese on the stove. You can include any filling ingredients from corn to black beans to zucchini to peppers. Serve with a healthy dose of sour cream, salsa and guacamole.

Salsa Verde Chicken Burritos: Wrap Salsa Verde Chicken, rice, black beans, lettuce, sour cream and guacamole in a large tortilla. You can also transform them into Wet Burritos.

Salsa Verde Chicken Burrito Bowl: Pile the chicken on a bed of rice with black beans, tomatoes, lettuce and tortilla chips with salsa, sour cream and guacamole.

Salsa Verde Chicken and Rice: Stir rice, black beans, chicken, cheese, sour cream and desired amount of salsa verde and bake. See my awesome Salsa Verde Chicken and Rice recipe here.

Salsa Verde Chicken Pasta: Roast a pint of cherry tomatoes for 10 minutes at 450 degrees. Add tomatoes, Salsa Verde Chicken and desired amount of salsa verde to cooked pasta. Stir in some sour cream for a creamy version. You should also try my Salsa Verde Chicken Macaroni and Cheese – so good!

WHAT DO YOU SERVE WITH SALSA VERDE CHICKEN?

If serving your Salsa Verde Chicken plain, here are a few ideas what to serve with it:

RICE or QUINOA. This Salsa Verde Chicken is delicious with plain rice/quinoa or Cilantro Lime Rice. You can toss the chicken with the rice along with additional salsa verde.

BEANS. I usually cook my black beans with my rice, so you instantly have rice and beans :).

CORN. It is also delicious served with corn in all its varieties from simple salt and pepper corn to Corn Salad with Cilantro Lime Dressing to Grilled Corn on the Cobb.

SALAD. Serve it on the side or on top of my Southwest Salad – or Southwest Orzo Salad – yum!

ZOODLES. As I’ve mentioned before, my favorite way to it Salsa Verde Chicken is with roasted tomatoes and zoodles. I then add additional salsa verde to my bowl to make a “sauce.”

FRUIT SALAD. Every meal needs a fruit! Serve your salsa verde chicken with Pina Colada Fruit Salad, Perfect Fruit Salad or a simple side of pineapple, grapes, etc.

CHURROS. Because churros and chocolate sauce.

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Print Recipe

Salsa Verde Chicken (3 Ingredients!)

This Salsa Verde Chicken recipe is healthy, easy, tangy, flavorful with just the right amount of kick. It can be served on a bed of rice with veggies or instantly transforms salads, burritos, quesadillas, tacos, etc. into drool worthy meals in minutes. You will love having this juicy, tender Salsa Verde Chicken on hand for all those busy nights to amp up your dinner routine! I’ve included stove top and grilling instructions for fabulous indoor chicken or grilling smoking deliciousness as well as tons of ideas of how to use this Salsa Verde Chicken to create a meal in the Notes. Check the post for what to serve with Salsa Verde Chicken.

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Ingredients

4 chicken fillets pounded to an even thickness

1/2 cup Homemade Salsa Verde or store bought, plus more for brushing cooked chicken

3 tablespoons olive ol divided

Ingredients

4 chicken fillets pounded to an even thickness

1/2 cup Homemade Salsa Verde or store bought, plus more for brushing cooked chicken

3 tablespoons olive ol divided

Votes: 0 Rating: 0

Rate this recipe!

Instructions

MARINADE

STOVETOP INSTRUCTIONS

Let chicken sit at room temperature for 15-30 minutes (time permitting).

Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through.

Remove chicken to a cutting board and let rest 5 minutes before slicing or chopping. Brush cooked chicken with desired amount of salsa verde glaze. Serve with rice/zoodles, in tacos, salads, enchiladas, burritos, burrito bowls, etc.

GRILLING DIRECTIONS

Let chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for 4-6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)

Recipe Notes

TIPS AND TRICKS

I like to use chicken fillets because you get more bang for your marinade buck. You can also marinate your chicken for less time and still get great flavor when you use chicken fillets.

If you don't have chicken fillets, you can create them by slicing 2 large chicken breasts in half through the equator, like a hamburger bun.

You can also use chicken thighs which are inherently juicer.

WAYS TO USE SALSA VERDE CHICKEN

Soooo many possibilities when it comes to how to use this Salsa Verde Chicken! Here are just a few:

Salsa Verde Chicken Skillet: Add some cherry tomatoes to the skillet once you turn your chicken over to saute alongside your chicken. Add some Monterrey Jack cheese on top of your chicken when it's almost finished cooking to melt to ooey gooey cheesiliciousness. You can also remove your chicken from the skillet, then add whatever veggies your heart desires to the same skillet and cook, then return your chicken then top with cheese. Serve with rice/quinoa, etc.

Salsa Verde Chicken Burritos: Wrap Salsa Verde Chicken, rice, black beans, lettuce, sour cream and guacamole in a large tortilla. You can also transform them into Wet Burritos.

Salsa Verde Chicken Burrito Bowl: Pile the chicken on a bed of rice with black beans, tomatoes, lettuce and tortilla chips with salsa, sour cream and guacamole.

Salsa Verde Chicken and Rice: Stir rice, black beans, chicken, cheese, sour cream and desired amount of salsa verde and bake. See my awesome Salsa Verde Chicken and Rice recipe here.

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Looking for More Mexican Recipes?

Chipotle Shrimp Burrito Bowls

Tacos Al Pastor

Chipotle Sweet Pulled Pork (Cafe Rio Copycat)

Cheesy Taco Pasta

Sheet Pan Shrimp Fajitas with Pineapple

Source: http://carlsbadcravings.com/salsa-verde-chicken/

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travelonlinetips-blog · 6 years ago

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New Post has been published on https://travelonlinetips.com/everything-you-need-to-know-about-epcot-food-and-wine-festival-plus-disney-recipes-3/

Everything you need to know about Epcot Food and Wine Festival (plus Disney recipes!)

They didn’t serve a lobster roll at the Epcot International Food and Wine Festival once.

Once.

“My second year here,” says Executive Chef Michael Deardorff, “the culinary director decided to change things up. We made a killer lobster mac-and-cheese instead.”

Disney guests, he quickly found, are fiercely loyal – not only to the park and festival, but to favorites deemed sacred.

“We heard about it every day as we walked out to Hops & Barley,” he laughs, lesson learned. “As long as I am working here, there will always be a lobster roll over there.”

Imagineering, apparently, extends into Disney’s culinary realm, as well. Tinkering can and does happen.

“Different parts of New England have different styles with their lobster rolls,” Deardorff notes. “Some make it as a salad, some do it cold. This year, we’re serving it warm, poached in butter with a nice aioli on top. We re-imagine dishes all the time.”

Even so, says Deardorff, each year brings with it all-new creations for guests to taste. “About 30 percent,” he estimates. While dishes like the jerk-spiced chicken lollipop, a popular item from the Islands of the Caribbean marketplace returns this year with a re-imagined spin. Others, like the charred chimichurri skirt steak (recipe below) from Flavors from Fire, are brand new.

The process, says Deardorff, begins in a boardroom, not a kitchen, where festival chefs converge.

“We sit around and blue-sky ideas,” he explains. “Flavors from Fire was new last year, and so we ask, ‘What proteins do we need out there? Do we need steak? Pork? This marketplace isn’t bound by nation. Danny (Sous Chef Daniel Contreras) came up with [the skirt steak dish]; but with just about any dish, we lay them out and talk amongst ourselves and decide which we will push forward.”

Executive Chef Michael Deardorff and Sous Chef Daniel Contreras show off the charred chimichurri skirt steak at the 23rd Epcot International Food & Wine Festival — Photo courtesy of A.D. Thompson

Along the way, each recipe is tweaked – aioli changed, herbs added – until it lands at what guests will experience at the festival.

“We had a dish with a corn cake last year,” Deardorff notes. “This year, we smoked the corn, then made the cake, adding a layer of flavor to the end product.”

It doesn’t always work that way, though. The Active Eats energy bar bites (recipe below) were born as a project at Sunshine Seasons, a food court inside Epcot’s Land Pavilion.

“We wanted to make our own energy bar, so our pastry chefs came up with this version, which is really quite ingenious,” Deardorff notes, rattling off ingredients. “It’s dairy-free, gluten-free – made with dates, coconut milk, chocolate and peanut butter chips, sunflower seeds, almonds, pistachios. It’s very decadent, so it really gives guests that dessert feel.” (Vegans take note: the bites contain honey.)

Chefs’ inspiration, he says, literally comes from everywhere – TV shows, meals out with family, something stumbled upon in a home kitchen, a magazine article. And Epcot’s robust event schedule ensures no winning dishes go untasted.

“Now that we have four festivals, something that doesn’t work for Food & Wine could be a great one for Festival of the Arts. If it’s plant-based, perhaps we hang onto it for the Flower & Garden Festival. It’s nice that we don’t have to shelve so many things anymore.”

And it’s always a team effort.

By the time Contreras’ chimichurri concept was ready for its close-up, it was pieces and parts of the festival chef collective.

“When a dish like this gets selected,” says Deardorff, “everybody wins.”

And the figurative trophies come on the days the chefs walk the festival.

“We just step off to the side and watch and wait for the guest to take that first bite. And when you see that smile, that desire to share it with someone – ‘Hey, you have to try this!’ – that’s where the personal satisfaction happens. It doesn’t mean anything until that guest says, ‘Nice job!'”

Flavors from Fire: the skirt steak dish is an all-new Epcot offering this year — Photo courtesy of A.D. Thompson

Charred skirt steak, corn pancakes and jicama slaw

Yield: Serves 6

Marinated Skirt Steak

3 tablespoons chopped flat-leaf parsley 3 tablespoons chopped cilantro 1/4 teaspoon dried oregano 1 teaspoon minced garlic 1/2 teaspoon chopped Fresno or jalapeño pepper 1/4 teaspoon chopped serrano pepper 2 tablespoons diced red onion 1 pinch coarse salt 1 pinch freshly ground pepper 1 pinch smoked Spanish paprika 1 pinch chili flakes 2 tablespoons red wine vinegar 1/4 cup canola oil 1 pound skirt steak

Jicama Slaw

1 cup peeled jicama, julienned with mandolin 1/2 cup peeled carrots, julienned with mandolin 1/4 cup red onion, thinly sliced, about 2-inch-long pieces 1 teaspoon finely diced Fresno or jalapeño pepper 1 cup white vinegar 1 teaspoon coarse salt Pinch freshly ground black pepper 3 tablespoons sugar 2 teaspoons canola oil 1/4 teaspoon chopped flat-leaf parsley

Cilantro Cream

1/4 cup sour cream 1/2 cup mayonnaise 1 to 2 tablespoons chopped cilantro 2 tablespoons lime juice 1 teaspoon minced garlic Pinch coarse salt

Corn Pancakes

2 large ears yellow corn, shucked 1 large egg 3 tablespoons water 3 tablespoons whole milk Pinch coarse salt, freshly ground black pepper 1/2 cup masa harina 1 teaspoon canola oil, more as needed

Directions

For marinated skirt steak:

Place all ingredients except steak in blender and purée until smooth.

Taste and adjust seasonings.

Put steak in large zip-top bag and add marinade. Refrigerate several hours or overnight.

For jicama slaw:

Julienne jicama and carrots with mandolin and place in glass bowl. Add onion and diced pepper.

Blend vinegar, salt, pepper and sugar at medium speed in blender.

With blender running, slowly add oil.

Stir in parsley and adjust seasonings. Pour dressing over slaw.

Transfer to glass bowl or zip-top bag and marinate in refrigerator at least 4 hours.

For cilantro cream:

Combine all ingredients in blender and purée until smooth. Adjust seasoning if necessary.

Transfer to bowl, cover and refrigerate for at least 1 hour.

For corn pancakes:

Smoke corn over hickory wood chips at 220°F degrees for 20 minutes. Remove from heat, cool and cut kernels from cob. Divide into 2 equal portions.

Purée egg, water, milk, salt, pepper, and half of corn in food processor until smooth.

Transfer to medium-size bowl and fold in masa harina and remaining corn.

Heat canola oil in a medium-size skillet over medium-high heat. Pour a heaping tablespoon of batter into skillet and spread to about 1/4-inch thickness. Cook for about 4 minutes or until golden brown, flipping halfway through. Cook in batches and keep warm until ready to serve. (This step can be done while steak is resting.)

To serve:

Remove steak from marinade and grill over charcoal to medium rare. Remove from heat and rest 10 minutes. Slice thinly against grain.

Place pancake on serving plate, top with steak, slaw and cilantro cream.

Cook’s Note: If you don’t have time to make the corn pancakes, you can serve with store-bought corn tortillas – fry them in a heavy skillet over medium-high heat with 2 tablespoons hot oil for about 10 to 30 seconds on each side until browned and cooked (they will still be pliable). Drain on paper towels and keep warm until ready to serve.

What to drink: Pair with a cool margarita served over ice in a salt-rimmed glass or agua fresca made with fresh melon, lime, sugar and mint.

The Active Eats energy bites have a dense mouthfeel made sweet by a base of dates — Photo courtesy of A.D. Thompson

Active Eats energy bar bites

Yield: About 30 bites

14 ounces dried dates 1/3 cup water 1/3 cup chopped toasted pecans 1/3 cup chopped toasted almonds 1/4 cup cocoa powder 1/3 cup pumpkin seeds 1/3 cup dried blueberries 1/4 cup chocolate chips 1/3 cup peanut butter chips 2/3 cup oats 1 1/2 cups shredded coconut

Directions

Combine dates and water in a shallow dish. Cover with a plate and microwave 2 minutes. Set aside 10 minutes. Strain dates, reserving water.

Place dates in a food processor and purée. Add reserved water as needed to form a thick paste.

Combine pecans, almonds, cocoa powder, pumpkin seeds, dried blueberries, chocolate chips, peanut butter chips and oats in a large bowl. Add date paste and mix until well combined and uniform.

Refrigerate 1 hour.

Use a 1-tablespoon scoop to scoop out balls; roll between hands until smooth. Place coconut in a bowl and roll balls in coconut to cover.

Store refrigerated in an airtight container.

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