#lime zest and ginger

[bourbontrend]

Check out the latest release from Barrell Craft Spirits! Discover the intricacies and rich flavors of their new blended bourbon finished in Mizunara oak casks. This unique bourbon blend, part of the Cask Finish Series, combines various aged bourbons from Indiana, Tennessee, and Kentucky. Perfect for bourbon enthusiasts looking for something truly special!🥃 #BourbonBliss #CraftSpirits #MizunaraMagic

[askwhatsforlunch]

Rum and Lime Pineapple

This simple Rum and Lime Pineapple recipe beautifully enhances the juicy, sweet flesh of the fruit, making it a lovely dessert to end a meal! It may tastes even better if you're having it with a side of telly series set in the Caribbeans!

Ingredients (1 pineapple):

1 medium, ripe pineapple

a small lime

4 tablespoons Ginger and Lime Rum 

Peel and cut pineapple into thick slices. Remove the hard core of the pineapple slices with an apple corer.

Arrange pineapple slices onto serving plate. Generously grate the zest of the whole lime all over. Drizzle pineapple slices with Ginger and Lime Rum.

Chill, at least a couple of hours, in the refrigerator.

Serve Rum and Lime Pineapple cold.

[what-marsha-eats]

Contains four versions of ginger: ground, syrup, raw, and candied.

[allsadnshit]

Pork sausage sautéed in salted brown butter with scallion, ginger, sweet peppers, oyster sauce, honey, chili sauce, lime zest, with a side of purple rice seasoned with plum vinegar and sugar and a jammy fried egg

[deathnguts]

What I think marauders era peeps smell like:

Regulus: green apple, mint, black tea, ink, rain but specifically that which falls during a thunderstorm

Barty: axe cologne (loser) and cigarettes drowning out all else, but patchouli and lime if you catch him at the right time and you’re close enough

Evan: sandalwood, vetiver, iron, some stupid expensive cologne that smells distinctly clean overall like latex almost

Pandora: burnt sage, jasmine tea, moss, ginger, dandelions, boiled lemongrass

Dorcas: bluebells scented perfume, vanilla, blackberry, castor oil

Lily: strawberry shortcake perfume, daffodils, cardamom, white sand

James: cinnamon, leather, cedarwood

Sirius: bergamot, pine, amaretto, small hints of coffee

Remus: bitter dark chocolate, firewood, old paper, but a rusty twinge overall

Peter: eucalyptus oil, oat milk, lychee

Marlene: old spice deodorant, orange, sea salt

Mary: Apple blossom perfume, coconut, nutmeg, amber

Alice: rosemary, lily of the valley flowers, cloves, wind through the forest

Frank: mechanic oil, sesame, freshly cut wood, sheep wool

Sybill: lavender, morning dew, pollen, dust, labdanum

Narcissa: green tea, yellow roses, lemon zest

Lucius: narcissus flowers, cucumber, agarwood cologne that masks it all

[flagellant]

gyoza recipe drop???

So I just use premade wonton wrappers because if I'm hand-wrapping gyoza I'm sorry but I'm not fucking making the gyoza dough from scratch on top of everything else. That's between you and your demons.

Get a mixing bowl. Medium sized probably works fine. Then on your board, chop up four scallions, then mince four garlic cloves and a thumbs' worth of ginger, (peeling unnecessary, because, again, we're already hand-wrapping gyoza, we're not about to go through more hell than necessary). Toss them into the bowl.

Take a lime and/or lemon and/or orange and/or literally any zesty fruit, it doesn't matter. Zest the shit out of it. In the bowl it goes.

Take a pinch of salt. Bowl time. Take a few pinches of red pepper flakes. Bowl time. Take a splash of toasted sesame oil and, you guessed it, bowl time. Take a couple tablespoons of ponzu and drop that in. Lightly mix that together. You now have deliciousness.

Take your salmon filet. Take a fork and/or your bare hands and just start going the fuck to town on that there flesh. Flake/mush it up as you drop it into the eternal prison of mixing bowl ultra. Once you have fully scavenged your filet, look into your mixing bowl. You will now have a bunch of delicious seasonings and also an entire salmon in there. Embrace the absolute visceral carnage of just glopping your hands in there and squishing and squorshing it all together in a violent and fleshy pulp. It will smell divine.

There you go. You have your filling. Take your wrappers. Take half a teaspoon of filling. Wrap however the heck you like to wrap your gyoza. Repeat until the end of time or you run out of wrappers and/or filling, whichever comes first. End of time has not come first yet but I wish for it each time anyway.

[hallow-witxh]

Produce Scrap Witchcraft

Being a kitchen witch, I constantly find myself with scraps like peels, piths, stems, and cores. Not only is it productive, it's also great to use scraps that would have otherwise ended up in the trash! Here are some ways I use scraps in witchcraft.

Pretty much anything can be dried and used in spell jars and rituals.

Bell pepper (I grow heirloom peppers) seeds are often planted to encourage growth in my home. If I have too many plants, I will give them to friends or family to encourage their growth as well.

Carrot peels, celery leaves, garlic ends, and onion scraps are usually combined into a pot with water to make veggie stock infused with their properties. Onions for protection, celery for mental power, garlic for protection and purification, and carrot for a fertile future.

Apple cores are usually tossed into a simmer pot with stale cloves, allspice, ginger peels, old cinnamon sticks, and orange peels. This is a home blessing for peace, love, and growth.

Lemons that have been zested and juiced are often blended with moon water and strained for a powerful concoction. Lemon properties include purification, cleansing, and removal of blockages. This water is amazing for spraying outside around the house to protect you from magical blockages and bad intentions.

Limes can also be blended with moon water for promoting tranquility and strengthening love, as well as cleansing and purification. Spray outside and around the house to encourage familial or romantic bonds.

There are so many ways to use scraps, so don't hesitate to do some research and find out what'll work well for you! As always, do your own research and blessed be.

Support your local witch on Ko-Fi or at my store, Hallow Grove!

[wizzard890]

Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock 

3 cups chicken stock 

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies. 

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined. 

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through. 

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock. 

[brights-place]

Haikyuu Boys and Their Scent

A/N: I went out shopping with friends to a market and passed by candles and lotions along with perfumes and thought about Haikyuu characters and what they would smell like in my view. I enjoyed writing this and I might do this to other characters too. Enjoy these everybody these are just Headcannons on what I think they’d smell like. List: Miyagi Boys, Tokyo Boys, [Here]

Inarazaki

Aran: Ginger, Clove, and Lemon Kita: Cedarwood, Patchouli, Balsam Wood, and Vanilla Ren: Guava, Peach, and Lychee Atsumu: Bergamot, Neroli, and Orange Osamu: Tonka, Amaretto, and Musk Ginijima: Apple, Lemon, Lime, and Grape Suna: Lemon Zest, Lime, Lemon grass, and Malt Riseki: Grape-Jasmine, Violet, and Strawberry-Geranium Akagi: Brandywine, Raspberry, and Rose Kosaku: Vanilla, Caramel, Sandalwood

Kamomedai

Hoshiumi: Orange peel, Blueberry, Lemon Zest Hirugami: Blackberry, spun sugar, milky notes

[donnerpartyofone]

I spent all day making this sauce and it's hard to explain what an intense experience it became. It wasn't like a whole developed thing, I just promised to make this fairly simple cumin yogurt marinate for these lambchops my husband was going to make. I generally don't cook, but I could deal with this and it would put us way ahead on dinner. I thought it would just take an hour or maybe two, but like: I cleaned the kitchen and all the dishes in it and put everything away, and then I put these quick pickle red onions together, and then I made the sauce with yogurt ginger garlic lime zest cumin coriander mint cilantro black pepper and jalapeño. The recipe was written in this bizarre way that's hard to explain, it felt kind of non-linear to me, plus I had to do this math in my head because there was way too much of it on the page. Then when I was done and the chops were soaking, my husband asked me to make another batch in case we wanted extra on the plate, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out more yogurt and made another batch. And then we kind of agreed that maybe it's best to at least use up the ingredients that were running low in the end, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out the rest of the yogurt, and made the last batch. And then I washed all the dishes and put them away and cleaned up the kitchen again. And part of me is like, when you've been in the water all day and your body still kind of feels like it's wiggling around underneath you. I feel like I'm still making that sauce.

[thelcsdaily]

Malaysian Style Okra and Shrimp

One of the best Malay dishes to eat with sambal sauce is okra with shrimp. There are several kinds of sambal sauce, a chile condiment consumed all over Indonesia. A delightful and more palatable Malaysian dish is made of sautéed okra with shrimp, brightened with lime zest, and served with a punchy, subtle sauce made of hot sambal oelek, aromatic ginger, and garlic. Savored with piping-hot rice or noodles.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

[gpuzzle]

welcome to Real Cooking Hours, today I'm making chutney

chutney is effectively halfway between a full condiment (say, mustard or ketchup, which are mostly vinegar) and a jam which is mostly sugar

so naturally here's a ton of ingredients and some not visible

in the big pot we've strawberries and raspberries, our main attraction, as well as apples for sweetening and thickening up the chutney

the glasses are mostly red wine vinegar and the juice of a lime

there's ginger, leek and garlic bottom left, bottom right is lemon balm and basil, center we've a red pepper (ají specifically, but, y'know, to taste, do whatever you want), lemon zest, some dried cranberries and other berries, and some nutmeg, sugar we've on the purple bowl

everything goes in the pot with salt, thyme, rosemary and some red pepper flakes

heat on, bring to a boil, then let it simmer

stir every so often because otherwise it's gonna burn

[askwhatsforlunch]

Blaff

Blaff, thus named in reference to the sound the fish makes when plunged in a fragrant, boiling broth, is a spicy Caribbean fish stew.

Ingredients (serves 4):

1 teaspoon allspice

a large garlic clove, minced

1 Habanero chilli pepper

a thumb-sized piece fresh ginger

3 large, ripe limes

700 grams/1.5 pound red mullet (or other fresh fish of your choice)

1 large onion

2 large garlic cloves

1 heaped teaspoon annatto

1 teaspoon allspice

2 sprigs fresh thyme

2 bay leaves

1 1/2 litre/6 cups water

1 teaspoon corse sea salt

3 ripe limes

In a mortar, thoroughly grind allspice with the pestle. Spoon into a large baking tin.

Add minced garlic.

Whilst wearing gloves, cut a quarter to a half of the habanero pepper (according to your taste and resistance!) and finely chop, add to the tin. Grate in the zest of two of the limes and the ginger. Give a good stir to combine; set aside.

With a sharp knife, cut the mullet into decent chunks. Remove the bones where you can.

Add mullet chunks to the tin and thoroughly squeeze the juice of all three limes over them.

Still wearing the gloves, rub each piece of fish in the marinade to coat well.

Cover with foil, and allow to marinate, one hour.

Peel onion and garlic cloves, and halve each. Add onion and garlic halves to a large pot, along with annatto.

Crush allspice with a pestle, and add them to the pot, along with thyme sprigs and bay leaves. Cover with water and bring to the boil over a high flame.

Once boiling, stir in coarse sea salt, and reduce heat to medium-high and add mullet chunks to the pot. Cook, 10 to 12 minutes.

Spoon Blaff into serving bowl and thoroughly squeeze the juice of all three limes over the fish.

Serv Blaff hot, with rice, boiled ripe plantains or avocado.

[luminiscandleco]

Coming Saturday, July 15, at 12 pm Pacific time...

"TURNABOUT," an Ace Attorney-inspired collection!!

This collection features 8 scents inspired by Ace Attorney characters, available both as candles and snap bar-style wax melts.

Scent descriptions and more photos under the cut!

"Objection!" - Phoenix Wright: A woody, slightly spicy scent that opens with peppercorn, cedar, and orange zest. Heart notes of sandalwood, jasmine, neroli, and cashmere are followed by a resinous base accented with vetiver and Cabernet grape.

"Unnecessary Feelings" - Miles Edgeworth: A rich, luxurious blend. Top notes of orange bitters and rock salt ease into freshly waxed mahogany wood and pink pepper, all wrapped up in a smooth base of oakmoss, paprika, bourbon, and tonka bean.

"Hamburgers and Ramen" - Maya Fey: Sweet and girlish, this scent begins with grapefruit, bergamot, thyme, and sweet pea. White tea, nutmeg, rose, and honey form the heart notes, and are followed by tuberose and jasmine.

"Chords of Steel" - Apollo Justice: A strong scent with a kick of spice. Top notes of bergamot, ginger, and lemon mingle with cardamom, nutmeg, rose, and incense. Woods, labdanum, amber, and musk linger at the base.

"Courtroom Air Guitar" - Klavier Gavin: A balanced scent reminiscent of expensive cologne. Sea spray, eucalyptus, and citrus zest provide an ozonic opening combination, warmed by heart notes of cashmere, florals, and earthy mint. Cedar, sandalwood, vetiver, and amber musk complete the blend.

"Impromptu Psychoanalysis" - Athena Cykes: Bright notes of lemon, lime, citrus peel, and lemongrass jump-start this blend, followed by a calmer heart of jasmine, sugar, and blackcurrant. A simple patchouli and powder base holds the medley together.

"Gallery Fopdoodles" - Simon Blackquill: An earthy blend that opens with palm leaf and coffee, blending into oak, leather, patchouli, and caramel middle notes. Bottom tones of smoked vanilla, whiskey, and dried woods leave a lasting impression.

"Weaponized Prayer Beads" - Nahyuta Sahdmadhi: Soft and delicate, this scent's top notes of aloe, citrus zest, and milky ambrette unfold into a smooth heart of bamboo, green leaves, tuberose, and temple incense. Tonka bean, vanilla, sheer musk, and teakwood add depth for the finishing touch.

This collection has been bouncing around in my noggin for about two years, and now it is finally time to release it into the wild.

Everything will become available on my website promptly at noon on July 15; quantities are limited, so be there or be square!!

also maybe keep an eye out for a DGS/GAA collection in the future

[the-lost-kemetic]

Winter Solstice Recipes

With the winter solstice fast approaching, I thought I would share some of my favorite recipes to make! Some of them were originally found on websites, but I changed them up to suit my own needs just a bit!

Quick note before we begin: this will most likely be my last post until the New Year, as I will be with family for the most part. I will still reblog and like content, but there will be no original content from me. Thank you for your understanding!

Warm Winter Soup

Ingredients

2 tablespoons of butter or margarine

2 onions, chopped

2 carrots, shredded

1 tomato, diced

2 potatoes, peeled and cubed

3 cups of chicken broth (any broth works)

1 teaspoon of salt and pepper (or to taste)

1 tablespoon of dried parsley

1/2 tablespoon of dried thyme

1/2 tablespoon of dried rosemary

Juice if 1 orange or 1/2 cup of orange juice

2 cups of milk

1 bay leaf

Steps

In a large pot over medium heat, melt the butter or margarine and sauté the onions for 5-10 minutes.

Add the carrots, potatoes, broth, tomatoes, salt, and pepper. Stir well.

Add the orange juice, parsley, thyme, rosemary, and bay leaf.

Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Remove the bay leaf.

Purée the soup in a blender or food processor. Alternatively, use a hand blender.

Stir in the milk, mixing well, and season with salt and pepper to taste.

Yuletide Cider

Ingredients

1 gallon apple cider

2 cups lemon juice

½ cup honey

½ cup sugar

2 oranges

1 apple, peeled and diced (honey crisp is recommended, but any is useful!)

2 tablespoons ginger or to tastes

2 tablespoons nutmeg or to taste

2 teaspoons chamomile or to taste

2 cinnamon sticks (optional!)

Steps

Pour in apple cider, lemon juice, honey, and sugar in a large pot on medium heat, while mixing carefully. Stir until the honey and sugar dissolve.

Cut the oranges into slices and put them in the pot.

Add the diced apple.

Add the ginger, nutmeg, and chamomile.

Allow to simmer for about 2-4 hours.

Pour into a cup and add the cinnamon sticks.

Orange Chamomile Pound Cake

Ingredients

1½ cup unsalted butter

6 chamomile tea bags OR 1½ cup of chamomile

8oz cream cheese

2½ cups sugar

1½ teaspoons finely grated orange zest

¼ cup honey

6 large eggs

2 tablespoons freshly squeezed orange juice

2 teaspoons vanilla extract

2 teaspoons salt

3 cups cake flower

For the glaze

3oz hot water

1 chamomile tea bag or ¼ cup of chamomile

1¼ cup of confectioner sugar

Pinch of salt

½ tablespoon honey

½ tablespoon freshly squeezed citrus juice (lemon, orange, lime, etc.)

¼ teaspoon vanilla extract

Steps

Place in a heavy bottomed sauce pan over medium heat. Gently melt the butter, and then add the chamomile. Cover with lid, remove from the heat, and let steep for 30 minutes.

Remove lid and set pot over medium heat to gently melt any hardened butter. Once melted, cover with the lid again, remove from the heat, and let steep for another 30 minutes. Squeeze out as much liquid from the tea as possible.

Transfer to an airtight container and let chill in the fridge until solid. Preferably overnight.

Preheat oven to 325°F. Butter and flour a 16 cup angel food cake pan. Tap out any excess flour and set aside.

In the bowl of a standard mixer, beat together butter, cream, sugar, honey, and orange zest at medium speed until light and fluffy. Ensure the mixing is thorough!

Add in eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Add orange juice, vanilla extract, and salt. Mix until well blended.

Using a sturdy spatula, fold in cake flour until just combined.

Pour batter into the angel food cake pan. Smooth and level the top over.

Bake for 80-90 minutes, rotating midway through baking, until a toothpick or knife inserted in the middle comes out clean and the top of the cake is golden brown. Allow the cake to cool in the pan for 10-15 minutes.

For the glaze:

Steep chamomile in freshly boiled hot water for 8 minutes. Strain out tea, squeezing as much liquid as possible.

In medium bowl, combine all the glaze ingredients (powdered sugar, salt, honey, citrus juice, vanilla extract, and tea). Stir until smooth. If it ends up being too thick, add more chamomile tea.

Drizzle glaze over cooled pound cake as desired.

Happy Yule everyone!

[hellyeahsickaf]

Not to keep reminiscing about when I was more abled but man what I'd give to be thinly slicing garlic, onion, tomatoes, throw them in a pot with ghee on medium-high until the onions are translucent and yellowed but not caramelized, and chop some carrots, cauliflower, potatoes, mushrooms, throw them in with some peas and corn and let those cook, mince a green chili pepper, cilantro, and ginger and lime zest, add bit of tomato sauce, then about 4 cups of stock and simmer it on low adding lime juice, a couple of prunes (trust me on this), seasoning it with cumin, cardamom, salt, cinnamon, clove, turmeric, curry powder (most of these spices are in curry powder it's more of a ratio thing), and peppercorn, and then let that bitch simmer for an hour or two until I have curry and throw some naan in a pan with butter, maybe pan fry some okra and make a side of chana masala or dal. No pre packaged meal beats that yknow?