#mung bean flower

[photozoi]

Mr the Mung Bean enjoying his visit to his Mom's garden.

It was a warm day and trying to be involved with everyone's business was tiring work!

Silken Windhound, 14 months

[morethansalad]

Chinese Mung Bean Cakes with Pumpkin Fillings (Vegan)

[morethansalad]

Vegan Flower Omelets

[37054ljh]

red bean pastries#pastries#mung bean pastries

[nemainofthewater]

My favourite is white lotus paste - what’s yours? If you haven’t had any of them feel free to say which ones you’d like to try!

[buffetlicious]

The Mid-Autumn Festival (中秋节), a Chinese celebratory season observed by many East and Southeast Asians, has begun. Held on the 15th day of the eighth lunar month, which is in the middle of autumn, the festival marks the end of the season’s harvest and is a time to appreciate the moon at its fullest and brightest. Besides feasting eyes on the moon and lanterns of different shapes and sizes, Mooncakes (月饼), a rich pastry with all sorts of fillings, are undoubtedly the main highlight of the festival and are traditionally shared among family and friends.

The Cantonese Mooncake (广式月饼) is the most commonly found traditional mooncake in Singapore. Its fillings consist of lotus seed or red bean paste and usually include one, two or four salted duck egg yolks. Many would also be familiar with the snow skin variant that was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. The fillings and a ball of dough are traditionally pressed into a wooden mould, which embosses intricate wordings of the pastry shop’s name or stuffing on top of the pastry.

A mooncake with various flavours such as rich, savoury-sweet and peppery, the Hainanese Mooncake (海南月饼), also known as Su Yan Bing (酥盐饼) is traditionally filled with ingredients such as fried shallots, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds and dried wild tangerine skin peel. The filling is encased in a thin crust made with flour, salt and lard.

The Hakka Mooncake (客家月饼) is also called Yu Gao (月糕) and is a flat, snow-white disc that is typically made with cooked glutinous rice flour and sugar, giving it a crumbly and powdery texture. It is usually embellished with more intricate designs, often with animals and flowers. Although it doesn’t usually contain any fillings, some come with candied winter melon, desiccated coconut and sesame seeds mixed with glutinous rice flour, sugar, margarine and water.

Easily distinguishable by the red stamp of Chinese characters on the top of the crust and its white disc-shaped pastry which resembles a bright moon, the Hokkien Mooncake (福建月饼) consists of a dry and sweet filling that is made of candied winter melon, tangerine peel, melon seeds, sugar, and cooked with lard or peanut oil. A less common type is a savoury version with minced meat filling. Once known as Scholar Cakes (状元糕), they were given to those who took part in the Imperial examinations. Today, it is given as a symbol of good luck to those who are about to sit for their exams.

Many would be familiar with the Teochew Mooncakes (潮州月饼). It has a crispy, spiral-layered crust that crumbles easily. It originated from the Chaoshan (潮汕) area in Guangdong Province and typically consists of yam paste and a salted duck egg yolk. Other traditional versions of the Teochew mooncake are still made by old school bakeries in Singapore. For example, La Bia (朥饼 or lard biscuit), where ‘La’ refers to pork oil, has a thinner, flaky crust with a thick mung bean or red bean filling. There are also alternative fillings including red bean, mung bean or lotus seed paste. There is also a steamed version of the typically baked Teochew mooncake, called La Gao (朥糕). It can either be served plain or with a mung bean filling.

A Snow Skin Mooncake (冰皮月饼) variant was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. Similar to mochi, its crust is made of glutinous rice flour and varies in colour, based on the flavours used. And unlike traditional mooncakes, these are best served cold!

Mooncake information and drawings courtesy of Ministry of Culture, Community and Youth.

[buffetlicious]

If all Zong Zi or Rice Dumplings look the same to you, you’re not alone! Zong Zi (粽子) or Bak Chang are a variety of glutinous rice dumplings traditionally eaten by the Chinese during the Dragon Boat Festival (端午节). Here are six types of popular Zong Zi from various dialect and ethnic groups in Singapore.

Hokkien Rice Dumpling (福建咸肉粽) - One of the most common Zong Zi that can be found in markets and stores, the Hokkien Zong Zi is wrapped in bamboo leaves is recognized by its dark appearance from soy sauce infused rice and distinct aroma from the five-spice seasoning. Usually made with pork belly, salted egg yolk, chestnuts and dried shrimps.

Cantonese Rice Dumpling (广东咸肉粽) - The ingredient that sets Cantonese Zong Zi apart is the filling of mung beans or green beans. One can also order a variation with a salted egg yolk. The glutinous rice is also seasoned with salt and garlic oil instead of soy sauce.

Nyonya Rice Dumpling (娘惹粽) - The Nyonya Zong Zi is the most distinguishable rice dumpling for its bright blue tip that is typically made from the extract of the butterfly pea flower. It is also sweeter in taste and aroma because of its pandan leaf wrapper and candied winter melon.

Teochew Rice Dumpling (潮州粽) - The savoury yet sweet taste of a Teochew Zong Zi comes from various ingredients such as red bean paste or lotus paste, fatty pork belly, earthy mushrooms and dried shrimp. Chestnuts are also added to the dumpling for texture.

Hainanese Rice Dumpling (海南肉粽) - The Hainanese Zong Zi’s most distinctive trait lies in its portion. It is filled with generous chunks of pork belly, whole chestnuts, mushrooms, and seasonings of savoury additions like five-spice powder, dark soy sauce, and black pepper. It is also usually served with a dollop of palm sugar syrup, adding a nice balance of sweetness to its savoury and slightly spicy flavour.

Hakka Rice Dumpling (客家粽) - Steamed in bamboo leaves, the Hakka Zong Zi consists of preserved vegetable filling, juicy pork belly strips and savoury mushrooms. It is also sometimes filled with beans.

Zong Zi info from here and images from Ministry of Culture, Community and Youth.

[cyanide-latte]

5 6 7 FOR Cooper, Rin, Xi and the twins are PULLING on my hair demanding Talesin as well

OHOHOHOHOHOHOOOOOOOO EXCELLENT

This is going to get a bit lengthy so my apologies in advance, I'm going to be putting this under a read more cut.

Additionally! If some of you are looking at the name "Talesin" and wondering which of my OCs that is, I've not talked about them on here yet but Talesin is a nextgen OC for Kalim and my boy Copper. The biggest reason I've been mum about him on here is because, quite frankly, @blithesharem is the only person who can apparently coax Talesin into talking. He refuses to offer me anything to work with otherwise, and I only just recently figured out some things about him, again because Blithe and I had been chatting in DMs and it knocked something loose. (I did find out at least one other thing about him today thanks to a prompt from @inmateofthemind but that actually came from Copper, Talesin didn't tell me himself.) He's an elusive little scamp and I love him but boy is he hard to pin down.

5) Any animals you most associate with your OC?

Copper Benoit- ignoring the low-hanging fruit of Copper's unusual animal companions, I associate him with dogs. While you could say it's because Floyd's nickname for him is "Sea Dog", it's also due to the fact a lot of other people have said he's got the energy of a sad, lonely puppy. And I would say that's fairly accurate, especially at the start of his story. (And he probably grows up into the kind of dog that you'd love to have around but definitely don't want to get on the wrong side of.)

Wei Renqiao- Perhaps this is cheating but I associate him with phoenixes. His Signature Spell/Unique Magic, "Revenant Warlord", allows Ren to revive after he's died or been killed somehow. There are certain circumstances in which he can be perma-killed, sure, the magic has its limitations, but typically speaking it would be near-impossible to permanently kill him. And his body heals rapidly when he revives, so I've always seen him as a phoenix since I was first conceptualizing him.

Wei Xinyi- This one might seem a little odd, since Xinyi is an extrovert at heart, but I tend to see them as a tiger. Because we do tend to see more and more videos of tigers being playful or fun, and there are absolutely some endearing moments of tigers that are brothers being silly, but they're still tigers. And I think that's a fairly good rule of thumb for Xinyi: they come across as extremely playful, lighthearted, and affectionate with those close to them, but don't think for a second that's all there is to them.

Talesin- a ring-tailed lemur, apparently. It just fits.

6) Any flowers you associate with your OC?

BITCH FLOWER SYMBOLISM IS MY DAMN LIFEBLOOD

Copper- Blue iris. They symbolize hope and faith, both integral parts of where Copper's story begins, and they also symbolize mystery, which is appropriate to his heritage going unknown for so long (as well as how well he keeps his unique magic hidden.) The color fitting so well with him eventually ending up in Pomefiore is a nice little bonus!

Ren- Lotus, for its meanings of rebirth and regeneration. Emilia, for creativity. Periwinkle, for intellect and mental capability. And forget-me-nots, for fidelity, faithful love, resilience and memory.

Xinyi- it feels fitting that, as a Mulan expy, at least one of the flowers I associate with them the most is pink magnolias, for innocence, youth, joy, femininity and romance. Also sweet William for masculinity, gallantry and courage.

Talesin- Anthurium, for hospitality, and freesia, for joy and friendship. And rhododendron, for danger and a need for caution.

7) Does your OC have a favorite and least favorite food?

Copper- I don't know if he has a least favorite food, but his favorite foods are all fairly spicy. He's not the pickiest eater and I don't think he has a single favorite.

Ren- "Ants climbing a tree", if we're going for food from his culture. It's mung bean vermicelli noodles stir fried with minced meat and sprinkled with scallions. It's been his favorite since childhood and nobody makes it like his mother does! He's also extremely fond of red bean bread and he often bakes it himself! Not sure what his favorite dish is from other cultures, but I can tell you his least favorite food is anything with duck in it. Don't ask why, I don't know, he just doesn't like duck.

Xinyi- This one is interesting, because Xinyi loves cross-cultural exchange and a big, big part of that for them is other foods! They have a running list and their fave foods are subject to change, but (presently based on what they tell me) they love chocolate-covered strawberries, chili-cheese fries, and cheesy potato soup served in bread bowls. (A-Xin, did you go to a festival or something and not tell me.) Atm they don't have a least favorite food.

Talesin- His dad got him hooked on gumbo and cornbread, his baba got him hooked on lamb and rice, and Uncle Jamil got him hooked on beef curry. He also REALLY loves waffles. He immensely dislikes any dishes made with shellfish but he'll tolerate them (with a lot of dramatics) if he absolutely has to.

—————

Taglist: @ramshacklerumble @simons-twsted-children @tixdixl @elenauaurs @rainesol @distant-velleity @theleechyskrunkly @thehollowwriter (let me know if you want to be added to the taglist for my TWST OCs!)

[violettadecalda]

Elements: Air Edition

About the air element: The air element is linked to things such as divination, concentration, visualization, and prophecy. Air teaches us how to hone our scattered energy and focus it toward what we want. It teaches us to use our intention. Air can be a big cleanser and also a big charger. Just stand outside for a few momenrs on a windy day, letting it blow around you and play through your hair, and you will feel renewed.

Air in magic: The air element is often used in combination with smoke, feathers, trees, flowers, and plants. It is common to use the air element in both spells that require letting go, and in spells that bring you new information. After all, rumors can travel on the wind. Aromatherapy, hanging objects up, playing the flute or other woodwind instruments, and tossing things to the wind are all examples of using the air element in magic.

Forms of air include: wind, still air, breath, vibrations

Some air spirits include: Sylphs, zephyrs, faeries

Color: Yellow

Direction: East

Tools: Censer, athame, sword, wand

Tarot suit: Swords

Zodiac signs: Gemini, Libra, Aquarius

Symbol:

Air in daily life: The most obvious form of air in our daily lives is the air that we breathe. Everyone does it, everyone needs it. Speaking requires the element of air as well, as it carries the vibrations of our voices. We use air to cool off, and every time we look up at the clouds in the sky, we are interacting with the air element.

Air in the home: Similarly to how fire is used to keep our homes warm, air is used to keep them cool. Whether you are opening a window, turning on a fan, using an air conditioner, or fanning yourself with the playbill for your little brother's school performance of Legally Blonde in the stuffy auditorium, you are using air to cool yourself down. Air can also be very healing. How many times have you stepped outside to get some fresh air and take in the breeze while you were feeling sick?

Air in the kitchen: Though it may not be obvious at first, there are some cooking methods that utilize the air element. Perhaps the most common is drying, whether you are drying meat for jerkey or herbs for tea. Then there is cooking with convection heat, which is growing more popular, or cooking with microwaves. Also popular, as seen by the amount of fizzy beverages and whipped toppings available, is carbonation and aeration. There are several foods and ingredients associated with the air element, including~

Almond, anise, bamboo, brazil nut, caraway, chicory, dandelion, endive, hazel, hops, lavender, lime, mace, maple, marjoram, mint, mulberry, parsley, pecan, sage, acorn squash, artichoke, bitter melon, broccoli, cauliflower, eggplant, fennel, okra, rhubarb, spaghetti squash, alfalfa, cannelini beans, lima beans, mung beans, celery seed, chamomile, rosemary, scallions, amaranth, puffed rice, rye, apple, apricot, blackberry, currants, lingonberry, pear, pineapple, tamarind, pomegranate, black tea, chocolate, coffee, white vinegar, cabbage, celery, grape leaves, mustard greens, daikon, sunchoke, parsnip, hibiscus, macadamia nuts, walnuts, stevia

Herbs associated with air: Frankincense*, myrrh*, pansy, primrose, vervain, violet, yarrow, dill, clove, acacia, aspen, beech, benzoin*, bodhi, bracken, bromeliad, clover, fern, goldenrod, horehound, houseleek, mistletoe*, papyrus, pine, slippery elm, tobacco, rose petals

Stones associated with air: Fluorite, moonstone, turquoise, amethyst, rhodochrosite, topaz, pumice, alexandrite

Animals associated with air: Doves, hawks, eagles, foxes, turtles, ravens, spiders

Incense: Lavender, lemon balm, linden, frankincense, myrrh, violet, anise, chicory, mace, pine

Air on the altar ideas: yellow feathers, feathers in general, bird imagery, incense, censer, bells, flute, objects hanging above the altar

Divination with the air element: Nephomancy, austromancy, alveromancy, feather divination

Air work for spoonies:

Open up the window to watch the sky

Collect feathers or scatter them to the breeze

Keep a handheld fan nearby for when you need to create a breeze of your own

If you dont have your own windchimes, ring bells or listen to recordings of chimes on your phone

Use yellow pillowcases, blankets, sheets, curtains, or wall decorations

Hang beads or ribbons in your window

*Some herbs are unsafe or even deadly to ingest and can be dangerous to use. ALWAYS do research.

Sources:

[bookofjin]

Growing foxtial millet, QMYS Section 3, Part 1

Continuing the Qimin yaoshu齊民要術 (“Essential Techniques for the Common People) by Jia Sixie (fl. c. 540). Advice for growing foxtail millet. Due to the length of this section, the translation will be divided into several posts. This post covers the introductionary dictionary definitions and Jia Sixie's own advice. Subsequent posts will cover the extensive quotations from earlier works.

[Translator's preface]

After opening the book with two general sections on tilling the fields and selecting seed grain, sections 3-54 cover the cultivation of specific plants (field crops, vegetables, fruit- and timber-trees, dye plants). The first, and lengthiest, of these is dedicated to the foxtail millet (Setaria italica). Known under many names, in Jia Sixie's home region it was often simply referred to as gu穀, “grain”. I suppose you could draw parallel to calling maize “corn” in English. Foxtail millet was first domesticated in North China during the Neolithic and remained the main staple crop there during the Early Medieval North China, . As such, by the time QMYS was written, Jia Sixie could draw on several millennia of experience with foxtail millet farming.

[Other plants mentioned]

Certain other plants are mentioned more incidental in this section.

Plants more or less suited to precede foxtail millet in a crop rotation system:

Mung beans or green gram (Vigna radiata), lüdou緑豆 (lit. "green beans"), used as green manure in crop rotation with millet.

Adzuki beans (Vigna angularis), xiaodou小豆 (lit. "small beans") served a similar function.

Hemp (Cannabis sativa), ma麻, grown both for textiles and oil

Broomcorn millet (Panicum miliaceum), shu黍, popular for brewing millet beer

Sesame (Sesamum indicum), huma胡麻 (lit. “foreign hemp”), considered the best oilseed crop

Turnip (Brassica rapa var. rapa),wujin蕪菁, leaves and roots are edible, and the seeds can be pressed for oil.

Soybean (Glycine max) dadou大豆 (lit. “large beans”), used as fodder or famine crop, but also fermented into sauces, etc.

Gua底 is a general term for gourds and melons

Trees whose leaves and flowers can be used to predict the best time for sowing foxtail millet:

Beiyang菩楊 appear to refer to some kind of willow (Salix) or poplar (Populus)

Peach (Prunus persica), tao 桃

Jujube (Ziziphus jujube), zao棗

Mulberry (Morus alba), sang桑

[Tools]

The illustrations below are taken from Wang Zhen's王禎 (1271-1333) Nongshu農書, who of course wrote several centuries after Jia Shixie. While many tools were essentially timeless and in continuous use up to the modern age, developments did happen, and also terminology could change.

The preferred tool for sowing was the seed drill, lou耬

(Wang Zhen's louche耬車).

The “beater”, ta撻, (for a lack of a better translation) was pulled over the furrows after sowing to compact them. Wang Zhen describes this tool as a bunch of branches weighed down by stones.

The arrowhead hoe, zuchuo鏃鋤 was a small, pointed hoe. According to Wang Zhen, arrowhead hoeing was one of four methods for hoeing with the youchu耰鋤.

QMYS is the oldest text to refer to the iron-tine rake, tiechi loucou鐵齒𨫒楱

QMYS quite often refer to the spear-harrow, feng鋒. Wang Zhen notes that by his time it was no longer in use, his description of it as a cross between a plough and a spade may therefore not be very accurate.

The sickle, yi刈, was the main tool for reaping field crops.

(Wang Zhen's yidao刈刀)

[Books quoted by QMYS in Section 3, in order of appearance]

The Erya爾雅 (“Approaching the Correct”) is the oldest surviving Chinese glossary. Modern scholarship dates the book to the late Warring States and/or early Western Han periods. It is quoted numerous times in QMYS. This is the second QMYS section to quote from the Erya. The last previous was Section 1 (“Tilling the Fields”).

The Shuowen 說文 (“Explaining Graphs”) by Xu Shen許慎 (c. 58 – c. 147) analyses the composition and reasoning behind the different characters. It is quoted numerous times in QMYS. This is the second QMYS section to quote from the Shuowen. The last previous was Section 1 (“Tilling the Fields”).

The Guangzhi廣志 (“Wide Treatise”) by Guo Yigong郭義恭 (Western Jin) is now lost, but it is quoted numerous times in QMYS and other books. This is the first QMYS section to quote from the Guangzhi.

Guo Pu郭璞(276 – 324) was a Daoist wizard, poet and writer. His surviving writings include the oldest extant commentary on the Erya and a commentary on the Shanhaijing. This is the first QMYS section to quote Guo Pu, from his Erya commentary.

Sun Yan孫炎 lived during Wei and was disciple of Zheng Xuan. He wrote (a now lost) commentary on the Erya where he pioneered the use of the fanqie system to indicate pronunciation. This is the first QMYS section to quote Sun Yan.

Liu Zhang 劉章(200 – 176) was a grandson of the Han founder. According to the Shiji he recited the Gengtian ge 耕田歌 (“Song of Ploughing the Fields”)at a banquet during the regency of Empress Dowager Lü, to show his opposition to the Lü clan's power, and he later became one of the main actors in their downfall.

The Guanzi管子 (“Master Guan”) is a collection of treatises on statecraft traditionally attributed to Guan Zhong管子 (d. 645 BC9), an influential minister in Qi during the Spring and Autumn era. Section 3 contains the third quote from the Guanzi in QMYS, the first two are in the preface (which I have impudently skipped).

[The original text is a mix of large and small characters. I have collected the small text sections together as indented notes within {} brackets.]

[Translation starts here]

Section 3, Growing Foxtail millet

Growing foxtail millet [gu穀]:

{“Grain” gu穀 and “foxtail millet” ji稷 are names for setaria millet [su粟]. Grain is the collective name for the Five Grains, and does not mean setaria millet. However, today people solely consider foxtail millet to be “grain”, and [I] look to the customary name for it, and that is all.} [For the remainder, gu穀 will be translated as “foxtail millet” in the sections written by Jia Sixie, ji稷 will generally be rendered also as “foxtail millet”, and su粟 as “setaria millet” (or just “foxtail” and “setaria”).] {The Approaching the Correctsays: “Zi粢 is foxtail millet [ji稷].”} {The Explaining Graphs says: “Setaria millet [su粟] is the fruit of excellent grain [gu穀].”} {Guo Yigong's Broad Treatise says: “The names of the kinds are Red Setaria and White Stem, Black-Patterned Sparrow Setaria, Duke Zhang's Mottled, Enclosed Yellow-Iron-green, Dark-green Foxtail, Snow-White Millet – likewise named White Stem, also White-Indigo Short, Bamboo Head-Stem Dark-green, White Wheat-Catching, Stone-Pulling Purest, Earth-black Dog-Paw.”} {Guo Pu's Annotations to the Approaching the Correct says: “Today in Jiangdong they call foxtail millet zi粢.”} {Sun Yan says: “Foxtail [ji稷] is setaria [su粟]”} {Note that the present age's names for setaria, many uses a person's family and courtesy names as the label name. There are likewise those where look and form established the names, and likewise those where what happened to be appropriate became the designation, [I] rely on them then to set them out, and that is all:} {Vermillion Foxtail, Highland Yellow, Liu Zhuxie, Daomin Yellow, Whittled-Grain Yellow, Sparrow's Regret Yellow, Continued Life Yellow, Hundred Days Grain, Upright Wife Yellow, Unworthy-of-Rice Grain, Slave Child Yellow, Jiazhi Foxtail, Schorced Gold Yellow, Quail's Slipper Iron-green which is also named Wheat's Floor-Fighter: These fourteen types ripen early and endure drought, early ripening avoids insects. The Whittled-Grain Yellow and Unworthy-of-Rice Grain types have a pleasing taste.} {Now-Fell-off-the-Chariot, Short Horse-Carer, Hundred Flock Sheep, Hanging Snake Red-Tail, Bear-Tiger Yellow, Sparrow's and People's Benefit, Horse Reins, Liu Pig Red, Li Yu Yellow, Amba Grain, Donghai Yellow, Rocky lesuo䮑歲, Dark-green-Stalked Dark-green, Dark Excellent Yellow, South-of-the-Paths Crop, Nook-and-Dike Yellow, Song Ji's Idiocy, Point Out Yellow, Rabbit Foot Dark-green, Kind Sun Yellow, Shifting Wind Red, Single Sunlight Yellow, Mountain Saline, Dundang Yellow: These twenty-four types all have spikes with bristles, endure wind, and avoid harassment from sparrows. The Single Sunlight Yellow type is easy to hull.}

{Precious Pearls Yellow, Popular Gain White, Zhang Lin Yellow, White Salt Foxtail, Thousand Hooks Yellow, Zhang Yi Yellow, Gleaming Tiger Yellow, Chief Slave Red, Reed-Stalk Yellow, Xun Pig Red, Wei Shuang Yellow, White-Stalked Dark-green, Bamboo-Rooted Yellow, Attuned Mother Large-grained millet, Rock-Pile Yellow, Liu Sand-White, Seng Long-lasting Yellow, Red Large-grained Foxtail, Auspicous Swift Yellow, Otter-Tail Dark-green, Continued Potency Yellow, Concave-Straw Yellow, Sun Long-lasting Yellow, Pig-Shit Dark-green, Smoking Yellow, Happy Slave-girl Dark-green, Level Long-life Yellow, Deer Stubble White, Salt for Breaking Baskets, Yellow dianshan, Hilly Place Yellow, Red Ba Large-grained millet, Deer Hoof Yellow, Famished Dog Iron-green, Can-be-Pitied Yellow, Hulled Foxtail, Deer Stubble Dark-green, Aluoluo: These thirty-eight types are the single stems great foxtails? [the received QMYS text is defective at this point]. The White Salt Foxtail and Attuned Mother Large-grained millet types have a pleasing taste. The three Concave-Straw Yellow, Hilly Place Yellow and Pig-Shit Dark-green types are bad tasting. The Yellow dianshan and Happy Slave-girl Dark-green types are easy to hull.} {Bamboo-Leaf Dark-green and Rocky Yichu, Bamboo-Leaf Dark-green is also named Hu Foxtail, Water Black Foxtail, Swift Mud Dark-green, Charging Heaven Cudgels, Pheasant Chick Dark-green, Owl-Foot Foxtail, Goose-Head Dark-green, Hold-Piles Yellow, Dark-green Hawk-cuckoo: These ten types ripen late and endure floods. If there is a calamity of insects, they are consumed.}

In general there is foxtail which is fully ripened early or late, which sprouts and straw are tall or low, which harvest results are large or small, which natural quality is strong or weak, which hulled grain taste good or bad, which grain results in gains or losses{A}. The conditions of the land can be good or poor{B}, and mountains and marshes differ in what is suitable{C}. Obey Heaven's seasons, and evaluate the land's advantages, then [you] will employ little strength yet achieve success many times. Rely on feelings and go against the Way, [you] will toil and yet get nothing.{D}

{A: Those that ripen early have short sprouts and the harvest is large. Those that ripen late have long sprouts and the harvest is small. Those which strong sprouts are short, and belong to the yellow foxtail. Those which weak sprouts are long, and are dark-green, white, or black. Those with small harvests are good but make losses. Those with large harvests are bad but make gains.} {B: Good fields are suitable for late types, poor fields are suitable for early types. Good land is not solely suitable for late types, early types are also not harmful. Poor land is suitable for early types, late types will certainly not give successful result.} {C: For mountain fields, types with strong sprouts, to avoid wind and frost. For marsh fields, types with weak sprouts, to aspire to splendid results.} {D: Enter a spring to chop wood and climb a mountain to look for fish, and the hand will surely be empty. To face the wind when sprinkling water, or to go against the slope when moving a pellet, these conditions are difficult.}

In general for foxtail fields, mung beans or adzuki beans as the previous crop is the best; hemp, broomcorn millet, and sesame are next; turnip and soy beans are last.

{It is common to see gourds as the previous crop, they are no less than mung beans. Originally they were not discussed, for the moment then keep it in mind.} [This note may be a later addition.]

For 1 mu of good land, use 5 sheng of seeds, and for poor land 3 sheng.{A} Foxtail fields certainly must be changed annually.{B} Those sown in the 2nd Month or the 3rd Month are the early-planted grain. Those sown in the 4th or 5th Month are the late-planted grain. From 2nd Month, First Ten-day, until the hemp and beiyang willow sprout seeds is the best time. 3rd Month, First Ten-day, until the Pure and Clear [qingming] Period and the peach tree first flower is the middle time. 4th Month, First Ten-day until the jujube leaves sprout and the mulberry flowers fall is the worst time. For those which the yearly Way ought to be late, the beginning of the Fifth Month or Sixth Month are also possible.

{A: This is for early-planted foxtail, for late fields increase the number of plants.} {B: If twice sowing the seeds, the weeds will be many, and the harvest poor.}

In general spring sowing wish to be deep, and ought to be dragged with a heavy “beater”. Summer spring wish to be shallow, and just sprout from itself.

{Spring air is cold, and sprouting is slow. If not dragged with a “beater”, they will set root in hollows, and even if they sprout, they will immediately die. Summer air is hot, and they sprout quickly. [If] dragged with the “beater” and there happens to be rain, [the ground] will surely be hard and dry. Those in the spring that are very moist sometimes also are not necessary to beat. To be certain they want beating, [you] ought necessarily to wait for [the ground] to turn white. Wet beating will cause the ground to be hard and tough is the reason.}

In general when sowing foxtail, after rain is good. If there is a little rain, [you] ought accept the wetness and sow. If there is great rain, wait for the weeds to sprout.{A} During spring, if there is drought, on the land of the autumn tilling [you] might open the mounds and wait for rain.{B} During summer, if there are open mounds, not only will it sweep away and wash out that which does not grow, [but] in addition it and the grassy weeds will set forth together.

{A: [If] there is a little rain and [you] do not accept the wetness, there is nothing to give birth to the stalks sprouting. [If] there is great rain and [you] do not wait for [the ground] to turn white, wet rolling then will cause the sprouts to be frail. If weeds are abundant, to first hoe one time everywhere and afterwards accept sowing then will be good.} {B: On the spring-tilled, it does not hit the mark.}

In general the fields that want early or late are mixed together.{A} In years that are intercalary, after the solar periods draw close, [you] ought to have late fields. However for the most part [you] want early, early fields yield more than late.{B}

{A: Prepare for what is proper in the Way of the year.} {B: Early fields are clean and easy to manage. The late ones overgrow with weeds and are difficult to manage. Their harvest, regardless of large or small, follows from is proper for the year, and is not connected to early or late. However, early foxtail have thin husks, the hulled grains are solid and many. Late foxtail have thick husks, the hulled grain are small and empty.}

When the sprouts have grown similar to horse ears, then arrowhead hoe.{A} At places with gaps and holes, hoe and patch them.{B} In general for the Five Grains, only the small hoe is good.{C} For good fields, usually for each chi [foot], keep one hole.{D} For poor land, seek out mounds and tread on them.{E}

{A: The proverb says: “Want to get foxtail, at horse ears the arrowhead.” } {B: The work done might not be overstated. The profit gained this way is a hundred times.} {C: The small hoe not only saves strength, the grain is also twice as good. With a large hoe, the grass and their roots will be profuse and thick, a lot of work will be done yet the harvest will grow smaller.} {D: Liu Zhang's Song of Tilling the Fields says: “Plough deeply and sow thickly, the standing sprouts want to be spread out. For those not of their kind, hoe and get rid of them. The proverb which states: “[When you can] turn around the chariot and reverse the horse, [or] throw away the clothes [and they] do not fall down, both give ten shi when harvested” tells that harvest for [fields that are] very sparse or very thick are all equal and even.} {E: Not tilling is the reason.}

When the sprouts spring forth from the mounds, hoe deeply. When hoeing, do not get bored with the frequency. Once done, start again. [You] must not stop though there is no grass.{A} Spring hoeing is to lift up the earth, and summer to remove grass. For that reason, spring hoeing is not done when facing wetness. By the 6th Month and after, even if wet, in this case is not disliked.{B}

{A: Hoe not just to remove the grass, then the land will ripen and the fruit will be many, the chaff will be weak, and the hulled grain will grow. When hoeing is done ten times everywhere, [you] will then obtain “Eight [parts of ten?] Hulled grain”.} {B: During spring, as the sprouts are just then slight and their shade are not yet covering the ground, if wet hoeing, the ground will become hard. During summer, the sprouts cast a solid shade and the ground does not see the sun. For that reason, even if wet, in this case there is no harm. Master Guan says: “To make a state, cause the farmers to till when cold and weed [yun芸] when hot.” To weed is to remove grass.}

When the sprouts have sprung from the mounds, each time [you] have gone through rain, in the time [the ground] turns white, immediately use the iron-tine rake across and athwart to rake and harrow them.

{Method for raking: Make a person sit down on top, and frequently use their hands to tear off and get rid of grass, if grass block up the tines it will harm the sprouts. Like this [you] will make the ground ripe and soft, easy to hoe and save strength. When hitting the spear-harrow, stop.}

When the sprouts are one chi high, spear-harrow them.{A} Tillage is not about not embedding the root sprouts deeply, it kills the grass and increase the results, however it will make the ground hard and tough, lacking in moisture and difficult to till. Hoe five times everywhere or more, and it will not be bothersome to till.{B}

{A: Three times everywhere is always good.} {B: When for sure [you] want to till, after you have reaped the foxtail, if you promptly spear-harrow below the roots to burst them up, it will be soft and moist, and easy to till.}

In general when sowing, [you] want the ox to move slow and leisurely. The sower makes hurried steps to tread the mound base with his feet.

{If the ox is slow, the seeds will be evenly placed. If trod with the feet, the sprouts will thrive. When the footsteps connect with each other, it is possible to not bother with beating.}

When ripe, reap quickly. When dry, store quickly.

{If reaped early, the sickle-use will be excessive. If reaped late, the spikes will break. If there is wind, the harvest will diminish. If stored wet, the stalks will rot. If stored late, there is loss and waste. If continuous rain, they will grow ears.}

In general for the Five Grains, for the most part those sown in the first ten-day will give a full harvest, those in the middle ten-day a middle harvest, and those in the last ten-day a lesser harvest.

[gruenwild]

Salatbowl zum lunch

Roh, vegan, gluten- und zuckerfrei, sowie "wild"

Saladbowl for lunch

Raw, vegan, gluten- and sugarfree, as well as "wild"

Unser heutiges lunch mit den allerersten selbstgezogenen Sprossen.

Es gibt zahlreiche Firmen die Samen für die Sprossenzucht anbieten. Ich kaufe am liebsten bei Microgreens ein. Sie haben ein großes Sortiment und das ganze Zubehör, wie Gläser, Grow Grow Nuts, Kokoserde Pellets, etc.

Diese leicht scharfe Mischung besteht aus aus Mungbohnen, roten Radieschen, roten Linsen, Rettich und nennt sich "SalatMix"

Today's lunch with the very first home-grown sprouts.

There are numerous companies that offer seeds for growing sprouts. I prefer to buy from Microgreens. They have a large range and all the accessories, such as jars, grow nuts, coco soil pellets, etc.

This slightly spicy mixture consists of mung beans, red and white radishes, red lentils and is called “SalatMix” (salad mix)

Rezept für die "wilde" Sauce

Nachdem ich so gerne Salat esse, mache ich immer gleich ca. 500 ml

3 TL mittelscharfen Senf

Apfelessig und Olivenöl im Verhältnis 1:2

ein Schuss Birnendicksaft

1-2 EL geschälte Hanfsamen

1-2 TL Algenflocken

1-2 Zehen Knoblauch

ganz viele frische gemischte Kräuter, wie z. B.

Petersilie, Blätter und Blüten der Kapuzinerkresse, Bohnenkraut, Estragon, Liebstöckl, Spitzwegerich, Salbei, Löwenzahn und Sauerampfer

eine Prise gutes Steinsalz

so viel gefiltertes Wasser bis die gewünschte Konsistenz erreicht ist.

Recipe for the “wild” sauce

As I love eating salad so much, I always make about 500 ml

3 tsp medium-hot mustard

apple cider vinegar and olive oil in a ratio of 1:2

a dash of pear syrup

1-2 tbsp peeled hemp seeds

1-2 tsp seaweed flakes

1-2 cloves of garlic

lots of fresh mixed herbs, such as

parsley, nasturtium leaves and flowers, savory, tarragon, lovage, ribwort, sage, dandelion and sorrel

a pinch of good rock salt

as much filtered water until the desired consistency is achieved.

So ein Mittagessen ist ein wahrer Energielieferant. Reich an Proteinen, Vitaminen, Spurenelementen und Mineralstoffen, sowie Antioxidantien.

A lunch like this is a real source of energy. Rich in proteins, vitamins, trace elements and minerals, as well as antioxidants.

[stunie]

ZEV THE ANON TAG ILL CRYYYY !!!

you sweetheart sending you kisses n rainbows n flowers wha 😭😭😭

from the prev ask:

the tattoos are tinyyyyyyyyyy eheh

VIET DESSERTS !! those are all so good omg omg. bánh bò and chè ba màu esp i always try to get the jelliesssss ; my family loves loves bánh tiêu

also to the person who commented on that ask !! chè mè den is rlly good , black sesame is so so good in a lot of things 0.0

BOBA 🧋!! what’s your goto order zevieee :D ; n understandable about the protein shakes ‘m not a big fan of the taste either -n-

ily muah

—🐋

HI 🐋 AAA YOURE SO SWEET SHSNMD 🥺 teeny tattoos!!! im sure they look so cute. love!!!

THE JELLIES ARE THE BEST PART OMG i save them for the end snsnsjsjjd & the family loving bánh tiêu !!! that’s so cute. OMG MINO I DIDNT SEE THE COMMENT i don’t think ive tried some of them yet rip > < i must !!!! ill get back to this when i try hehehe

BOBA AAAAA OKAY !!! i like mung bean milk tea + honey boba !! i also like lychee smoothies / lychee fruit teas + lychee jelly !! I ALSO LIKE lemon fruit teas + crystal boba !! BUT I ALSO LIKE thai tea / reg milk tea / taro sometimes too 🥺 wbu omg ?!

ew the shakes. my friend let me try one yesterday and said it was so good :’) i feel like this is one huge prank everyone is in on because none of these taste good bahahhaha omg :’)

[rederiswrites]

Got daylilies planted this evening, while soup simmered on the stove. Made it with dry beans I grew, foraged greens, herbs from the front garden, and leftovers, and it's great. (I only make great soup. I am the soup king, that's how it is.) Mung beans are sprouting on the counter, and my cool mushroom block is growing rapidly in the corner.

I'm looking forward to actually doing the planned remodel of the little room leading into the kitchen, where the laundry is. We want to add a sink and dishwasher, as well as more cabinets and counters. That'll mean I have room for more of the kitchen projects I used to do, like yogurt and kombucha, and not have to move the sprouts out of the way constantly. We keep putting it off because we don't know exactly what we're doing and we're the sort that likes to know exactly.

The chicks are getting big and untidy as adult feathers come in through chick fluff. It rained all day yesterday, which everything needed, including me. I napped half the day, with this as my view from the bed.

Still can't believe this is my home. This is mine! I own this!

The man has brute -force pulled the grass out of about half the big garden. If you've never desodded anything before I'm not sure you can imagine what backbreaking work that is. I was just gonna cut it to the ground and cover it with mulch, but now he's got me excited. I ordered a few pounds of seed potato and a bunch of sweet potato slips. Now I've trapped myself into digging trenches for the potatoes. Also picked up a standard jack o lantern type pumpkin. They're not very good eating, but Kratos the ram loves to headbutt then to pieces and eat them.

Cardinal flower, trillium, Virginia bluebells, Solomon's Seal, and cinnamon and Christmas ferns, thinking things over in a shady spot. Along with a million maple seeds.

Sometimes, after the giant reset of moving, I've felt a bit lost, like all these years of work to live our way were just spinning wheels. But seeing things that I planted last year come back this year has been so good, and it's got me coming back to myself as well.

[thebleedingwoodland]

Reply to @bayoubashsims​ from this post. 

Aaaah hahaha iya. Maap maap, ane buka di HP, lihat sekali lagi di layar monitor PC ternyata botol air mawar buat sembahyang makam ya  🙏  Budaya sembahyang kubur di keluarga gua selama ini cuma pegang dan tabur bunga, jadi gak pernah lihat dan pegang botol air mawar.  

Aaaah hahaha yes. Sorry sorry, I saw it on phone, just saw it again on PC monitor screen, realized those are rose water bottles for graveyards.  Graveyard visit tradition in my family is only held and sprinkle flowers on tomb graves, so I haven’t seen and held rose water bottles.  

Barusan sekali difoto. Tepung beras Rosebrand punya emak ane 🤣 Just took the photo this morning. My mother’s Rosebrand Rice Flour. 🤣     

Selamat pagi, sarapan dulu.  Good morning, want to have some breakfast. 

Intentionally showing this photo to promote Indonesian food to International world in Sims community. But the plate is Chinese, I’m ethnically Chinese descent. Hahaha. 

Onde-onde = Rounded snack made from glutinous rice flour and sesame seeds with mung bean or black sticky rice fillings. Originally came from China. Jian dui （煎堆） 

Arem-arem = Rice with meat fillings inside, steamed, and wrapped with banana leaf. 

Risol = Fried pastry with meat, egg, vegetables fillings inside coated with flour. Historically brought by Dutch people when Netherlands colonized Indonesia, but it is actually originated from France.  

Saus kacang = Peanut sauce with mild spicy taste.  

Barangkali kalau berminat, silakan berkunjung ke link download TS2 ane, Lampu Batik 

buatan tahun 2012 jadi tidak tahu sekarang masih jalan atau nggak 🙃

[blessed1neha]

What does Krishna eat?

Krishna can eat the whole universe but fearing that some would criticize Him for being a glutton, He eats only a little of each food preparation that is offered to Him. Let’s see the detailed preparations that Krishna eats.

Many different types of excellent preparations are made using pumpkin, potato, kachu, and radish. One preparation uses mustard, ginger, and bitter leaves fried in mustard oil.

Small pieces of eggplant are also cooked with Mung dal patties, ground ginger, and pieces of coconut fried in mustard oil, to produce a tasty dish.

Small pieces of eggplant, yam, kakarola, banana flower, mana-kachu, patalo, and white pumpkin are dried, skewered, and deep-fried to make another dish.

Eggplant, green banana, coconut, chick peas and mung dal patties are mixed and pepper and sugar are added to produce two different dishes, one spicy and the other sweet.

A soup with excellent aroma is also prepared from beans mixed with coconut and prthu root, mixed with lots of ghee, hing, ginger, and raw sugar.

Finely ground coconut is mixed with sugar syrup, milk, and mung dal to make one another dish, and cardamon, clove, pepper, hing, and ginger are mixed to make mung soup- a second soup.

Another soup (third soup) is also made using skinned mung beans, boiled and mixed with milk, and spiced with cardamon, clove, pepper, hing, and sugar.

A fourth soup is also prepared from husked beans and chopped radish with lots of ghee, hing, and pepper.

Another preparation involves selecting the hearts of the best banana and chopping the banana flowers finely, discarding the fibers. It is then cooked with milk, hing, and pepper. This dish is called Marica.

Chopping up arbi and radish finely and skinning unripe jackfruit, another dish is prepared. It is then cooked with dal patties, hing, pepper, and other spices.

Bottle gourd is sliced in long fine strips and is boiled in water and milk, while continuing stirring, till it thickens. Adding sugar, pepper, cumin, hing, and other spices, another delicious dish is prepared.

Taking ripe pumpkin and chopping it finely, frying it in mustard oil, spicing it with ginger, hing, and anise, and mixing it with thickened buttermilk, a sour yogurt dish is also prepared.

In another preparation, radish and puru are cut in circles and cooked in yogurt and black sugar. Mixed with tamarind, another sour preparation is made.

Chickpea flour, yogurt, turmeric, and citron juice are mixed and formed into soft, attractive balls known as kanjika-bati.

Green mango mixed with mustard seeds, and fried in ghee, produces another sweet preparation. Ripe mango mixed with water, sugar, and milk produces a sweet and sour preparation.

Roasted sesame mixed with dry mango produces another sour preparation and toasted sesame with cinnamon makes another dish. Green and ripe mangoes are mixed with sweetened milk and hing to produce more sour dishes.

Cakes are prepared from coconut, rice, roasted sesame, and milk. Warm filtered water is poured over these and are left covered. Then, condensed milk is added. This preparation is called Chitra.

Cream mixed with pepper, camphor, and raw sugar is formed into huge balls known as sara-dugdha-kupi. Using mund-dhal and other ingredients, various pistakas are made.

Sweets such as jilavika, mathahari, puru, pupa, gaja, nada and saraswati are also made. Also are made kharcura, dadimaka, sarkara- pala-mukta, and ladduka.

Laddus are made from condensed and curdled milk. Manohara, hamsakeli, sobharika, daibada, ghola-bada, attakeli, and veni (wheat noodles cooked in milk) are some varieties of Laddus.

Chandrakanti, lalita, amrtapuli, and other sweets are also made. Yogurt, butter, buttermilk, milk, sarabhaji, srikhanda, and other edibles, and many excellent drinks are also made.

All these food preparations are served with rich aromatic white rice, soaked in ghee. All these are served with ghee, slices of lemon, pickles, ginger, mango, mustard sauce, and other such condiments. Huge jugs of water are also served which is scented with camphor.

In this way, innumerable preparations with enticing aromas are prepared, arranged, and served beautifully on the dining table, placing them on jeweled and golden trays for the pleasure of Krishna. Mother Yashoda and Rohini arranges to serve food in proper order and Krishna eats them in that order. Whatever Krishna begins tasting, He is unable to resist eating it. And though He wants to eat all of the preparation, and has the ability to do so, out of fear of onlookers and criticism of being a glutton, Krishna tastes only a little of each preparation.

Lord Krishna begins by eating payasa (sweet milk rice). By eating this payasa, Krishna silently says in His mind ���’Delicious, Delicious!’’. There are many preparations in huge quantities and Krishna wants to eat them all. He thus takes some amount of all the preparations and thus starts eating the main course, beginning with spinach.

While eating, Krishna makes His companion laugh with His sweet humorous words, saying ‘’Eat, eat, don't leave anything’’, thus giving deep pleasure to each one of His associates.

Taking a little rice, Krishna eats each vegetable prepared with it. But His greed for each item cannot be satisfied. While praising each of His favorite cakes and milk sweets, He eats them all and pretends to be satisfied.

Though Mother Yashoda and Rohini say, ‘’Eat more, Eat more’’, He gives a show of being full, though internally He is never satisfied. Finally, washing His lotus feet, hands, and mouth, and then wiping them, Krishna takes tambula and spices and lays down on a soft bed for some time.

I hope, you got a basic idea of what Krishna eats. Finally, special credit for all this cooking goes to Srimati Radharani and Her close associates.

May one who reads this with attentive faith and devotion develop pure love for Krishna. These confidential descriptions are mentioned by the confidential associate of Lord Krishna- Sri Kavi Karnapura, in his Sanskrit Kavya ‘Krishahnika Kaumudi'. The english translation is offered by H.H. Bhanu Swami. I have thus shared these details, as mentioned by our acharyas.

[alexsrandomramblings]

Went to the Asian market for mung beans, left with king oyster mushrooms, glass noodles, chicken feet, and a really nice banana flower. Place is almost as dangerous as a fabric store.