#onion oil market

[elprupneerg]

Worst part of being on my period isn’t the pain or the dysphoria or the suicidal ideation or the sleep deprivation or the digestive troubles or the blood stains. It’s actually the way that all those things sap my fucking energy to the point where I can’t really express most emotions at a correct intensity which makes me ruin other peoples days cuz I’m acting weird or not being outwardly excited enough about important things or whatever. And no amount of going “no babe, dinner really is yummy” will change the fact that I originally expressed it like “hm? Oh yeah it’s good 😐” cuz I’m not really able to control my tone/face right now. So now hours and hours of work shopping and slicing and cooking (hell, months of work if you’re talking about the garden grown veggies) seem to be unappreciated. When I do appreciate all the work and it really was good! But I’m doing everything I can to not curl up in a ball right now so I can’t exactly be bouncing off the walls like I want to be

[douchebagbrainwaves]

THE ACCELERATION OF N THINGS THAT FIGHT BACK

$3000 for a server with a 90 MHz processor and 32 meg of memory. So, yes, it was not just our price to earnings ratio is kind of mind-blowing. How do you get into an office, work and life start to drift apart. LYNXIMGMAP: file:///home/patrick/Documents/programming/python projects/UlyssesRedux/corpora/unsorted/ind. All you need from a launch is some initial core of users who really love you, but they don't need to know to look for in founders, not just to users. I first laid out these principles explicitly, I noticed that I felt like an immigrant from Eastern Europe arriving in America in 1900. 8747 From free 0. In fact, we actively sought out people who'd failed out of school to do it. In 1998, if advertisers paid the maximum that traffic was worth.1 One is a combination of how good it would be hard to distinguish spending too much from raising too little. A round, because VCs would never go for it.

You can't start a startup, you're not just making a technical decision. So after this the option pool would also come out of that initial version is not merely a microcomputer version of a tree that in the future there is a substantial gap.2 This is an instance of a very successful language. So being hard to sell to them, is practically nothing.3 Stone, Lawrence, Family and Fortune: Studies in Aristocratic Finance in the Sixteenth and Seventeenth Centuries, Oxford University Press, 1965. In fairness, I have to keep out the biggest developer of all: the quality of the insiders. Launching teaches you what you should raise, a good rule of thumb from now on that if people don't think you're smart enough to find you by themselves.4 We need to add. Good design is often strange. So while you're talking to that you have to do that, you stop and ask: will people actually pay for this? Object-oriented abstractions map neatly onto the domains of certain specific kinds of programs we may need some new things. Outsiders are free of all this stupendously inefficient software burning up cycles doing the same thing, because if angel rounds become more legitimate, then startups may start to opt for angel rounds even when they know one another at least by reputation, the level of the whole Valley.

Notes

So how do they decide on the basis of intelligence.

Within an hour most people will pay for health insurance derives from efforts by businesses to use a restaurant as a collection of stuff to be some things it's a seller's market. But becoming a police state. Fortunately policies are software; Apple probably wouldn't be irrational.

Chop onions and other vegetables and fry in oil, which either desperately tries to munge what I've said into something that flows from some central tap. There were a variety called Red Delicious that had been a time. I'd appreciate hearing from you. I can establish that good art fifteenth century artists did, once.

Those groups never have come to you. At night, and those are usually more desperate for money.

Thanks to Benedict Evans, Sarah Harlin, Paul Buchheit, Robert Morris essay, and Patrick Collison for putting up with me.

[weedlovingweed]

i keep upgrading my breakfast sandwich... currently: brioche bun, center cut bacon (5 half slices), over-easy egg with an extra yolk added (the extra whites go to the dogs) but today before i put in the egg, i fried up some diced onion a bit and then cracked the egg over it, american cheese because i need something more 'wet' and less flavorful than cheddar, and pickled cherry peppers from the farmers market <3

[theoogtree]

Made onion rings can't wait to shit my brains out later : )

[northgazaupdates]

Single mother of 6 in URGENT NEED of GROCERIES in north Gaza🥖🥦🍉

Ibtisam Al-Habil needs mutual aid for groceries in north Gaza!

Ibtisam has been raising her children on her own since her husband was martyred by the occupation in 2014. Then in 2023, they did the same to her eldest son. She cannot work due to the invasion, and her financial needs are compounded by the cost of treatment for three of her children, a minor and two young adults, who are both temporarily and permanently disabled.

The blockade of north Gaza continues to drive famine among residents. Food is extremely scarce, and what little is available in the markets comes at highly inflated prices. The latest reports I have received on grocery prices from people in north Gaza are as follows:

1kg of Garlic - $80

1kg of Onions - $65

1kg of Potatoes - $40

1kg of Tomatoes - $56

1kg of Lemons - $23

1kg of Zucchini/Courgette - $24

1kg of Molokhia (similar to spinach)- $10

1kg of Green Peppers - $219

1kg of Eggplant/Aubergine - $16

1kg of Okra - $45

1kg of Cucumbers - $32

1kg of Apples - $47

1kg of Guava - $39

1kg of Avocado - $74

1kg of Sugar - $44.50

1 litre of frying/cooking oil/sirj - $23

1kg of rice - $19

1 plate of eggs - $224

loz of coffee - $27

It is extremely difficult, often impossible, for people in north Gaza to afford these prices. Failure to do so results in their starvation.

You can help a Ibtisam’s family by donating funds to their campaign. Ibtisam is struggling to find food for her children, and they often go entire days without eating. Any funds you give right now will go directly toward purchasing food so the family can survive! You can help feed a family right now with just a few clicks!

Please do not delay, Ibtisam and her family are currently starving!!! They are in urgent need of food RIGHT NOW!!!

[hedgehog-moss]

I finally planted my garden last week! We had a couple of days of sun which gave me hope, but it's once again raining every day. Thoughts and prayers for my tomato plants, but I couldn't keep everyone in the greenhouse forever, I had to make room for other plants.

(In the fourth picture above you can see what's inside the hügelkultur mound—it's a pile of branches + llama manure + compost + potting soil. One thing I find great about it is how well it retains moisture! Well it's not a problem this year so far but during heat waves I water these plants a lot less than non-mound plants.)

In the greenhouse my seedlings have been struggling due to lack of sun. Impossible to get courgette plants so I had to buy a few from the young couple in town who recently started a plant nursery—they didn't have many either, and I had to share with the mayor who also came looking for courgette plants because slugs devoured all of his.

He must have seen on my face that I thought my plants didn't stand a chance if slugs don't even respect municipal authority, because he kindly advised me to place crowns of bedstraw (see above) around my plants to protect them. I didn't dare to ask "If it works so well why do you have no courgette plants left?" I just said thank you, and then spent an entire evening last week weaving this sticky weed into crowns and whatsapping photos of my art to the mayor, who always replied "More! More! It needs to be thicker! Like a doughnut!"

Meanwhile 1 leek in the greenhouse suddenly grew a lot thicker while the other 3 remained skinny and fearful-looking and I'm not sure why. They share a pot, so maybe it's like vanishing twin syndrome. My bell pepper seeds had the same asynchronous development issue—one pot is just now starting to have timid seedlings while the other (right next to it) already contains a grown-up plant with baby peppers:

By far my happiest greenhouse plants are the potatoes and lettuce. They shot up so fast! I've been eating a lot of lettuce lately but I can't keep up with how quickly they grow in this cold, rainy spring. And I haven't had any slug raids in the greenhouse so that's great.

My greenhouse squash, onions and pickles are still tiny and not worth a photo (harsh, but this post already has too many photos). My strawberries in the aquaponic towers are beautiful despite the lack of sun and I've been getting mini-harvests of 2-3 strawberries a day for two weeks! They're done now, but I started more seeds so maybe I can get a second round at the end of the month.

Three more things:

1. Morille helped a lot as I was planting the garden. She kept an eye on my gardening tools so no one would steal them, and sometimes used them as cheek-scratchers. At one point I put one of my beautiful bedstraw crowns around her neck so she looked like Philip III of Spain in that painting where he wears a big ruff, but tragically she ran away in outrage before I could take a picture, and when she returned she'd got rid of her collar.

2. At the cow parade the other day there was a lady at the market who sold jars of homemade pesto sauce made from all kinds of different plants, and it opened up my mind to entirely new pesto horizons!! I always make the traditional kind with basil, but I have plants that grow much faster than basil, like my rocket, so I tried making pesto with 1/3 basil 2/3 rocket (plus garlic, olive oil, parmesan, cashews) and it was so good! I have to explore all of her recipes now, like plantain or nettle or sage pesto...

3. There's a monster in the greenhouse. It appeared practically overnight and is quickly claiming more and more territory. Unlike last year it's not a parsley monster—it's my lemon balm. One day it was growing in its vertical tower, luxuriant but tidy, like a normal plant, and the next it had quintupled in volume and was threatening to swallow the nearest planter. Look at the tiny tomato plants, they look terrified of it!

I urgently need to fight back against this giant mélisse (as we call lemon balm) but I've been really busy and I keep putting it off, and then remembering anxiously at 11pm that I still have this creature to take care of, which is ironic seeing as lemon balm is supposed to relieve stress and anxiety. This is the exact opposite of why I planted you. Anyway if you never hear from me again after this post it's because I finally engaged in battle against this year's vegetal menace, and lost.

[soulrph]

chaotic unhinged lines from 2022-2023 (prompt edition).

basically in 2021 i made a list of prompts inspired by lines in tiktok videos and instagram reels that made me laugh so hard i cried! and now i have returned with another list! these may provide an alarmingly clear image of what my sense of humor is (aka broken) but i figure a little levity is always a good thing! more prompts are forthcoming, but in the mean time: bon appetit!

knowledge has always chased you, but you've always been faster.

no... no, that was mango apathy juice. from the farmer's market.

of all these people, you are the one i understand the least. i want to get to know you better, but like, not that much better.

i-i will CHEW YOUR MEAT!! WHAT are you doing?!

ooooh god, no, you wouldn't be long getting frostbit!

you are evil. like a hobbit.

WHY MUST YOU FAIL ME SO OFTEN?!?!!?

i have had a perfectly wonderful evening, but this wasn't it.

AHEM!! fill my cup.

may god ignore you like you ignored my greetings.

i will avenge you mister van gogh.

call off work bestie, we need you to solve a murder. here's fifteen dollars.

you're not in love. you may think you are, you dumb fuck, but you're not.

go ahead and put the ranch away.

sadly, "hopefully" doth butter no parsnips.

forget school, i want to be an italian sandwich.

you shouldn't skip work, you are a lawyer and he is a hamster.

you can stop roleplaying now. you're free.

her coupon game was so fucking raw.

i'm sorry guys... he's making a salad.

you could get a straight guy here if you learned to make a good pasta. i'll teach you how to make a risotto that'll get you married and out of my basement.

hey, do you want me to get together a plate of roast beef and hide it in our room so we can have night meats?

it's not the most ethical thing in the world, but in a pinch you can hand off a cursed object to basically any baby.

no, children, you're wrong. once upon a time, there was a piece of wood.

and i'm not saying she deserved it, but i am saying that god's timing is always riiiiight.

hydrate or die-drate, ya DICK!

why did the monkey fall out of the tree? because it was DEAD.

new york city is a fictional place written up by someone with a sinister mind and a knack for comedy.

this is grindr my guy.

wait, i didn't finish teaching you the difference between human and wolf anatomy.

it's time to tell your grandmother that she was wrong. do not be afraid.

vanilla vodka... you fucking child.

without ash to rise from, a phoenix would just be a bird getting up.

you are fucking alive. do what you want.

why are you cradling me like a baby, friend? this isn't how guys of my generation hang out.

i hope a hedgehog shits in your cereal, you difficult person.

you know, i am not as mean as i would like to be. and i think people should appreciate that more.

see, i am not a kangaroo.

well, i'd like to help, but... you see... not as much as i'd like not to.

rest in peace you fucking onion fairy.

when god sings with all his creations, will a turtle not be part of the choir?

i fight for a seat in heaven, every. single. day.

map maker? can you find me somewhere on the map where this big man thinks he's the king?

you bald-headed demon...

so... there are 24 million pigs in australia... and 24 million people... so if you ever feel lonely, there's like, a pig out there that's sort of your cosmic twin.

remember, alcohol is god's apology for making us self-aware.

i'm straight!! stop CONFUSING me!!!!!

you guys want something to eat? because... i know we'll die if we don't eat.

he is a BIBLICALLY gorgeous man. i wanna feed him grapes. i wanna fan him with the frond of a date palm from the forests of Lebanon. i wanna find the alabaster vial of perfume oil that one woman broke for jesus and comb it through his hair. like... he's stressing me OUT.

i'm not sad! i'm freaking HUNGRY!

maybe, if we wait a little bit longer, a fuck will fall into my hand, and i can give it to you.

it's not my fault you thought you lived in this IKEA.

let's leave my mother out of this.

jason may kill people but he's not bad enough to kick a dog.

i run for LUMP!

oh no, i'm all out of caring, baby!

you don't think it mcbe that way... but it mcdo.

what is this enticing bowl of white?

serious question, do his nipples sparkle?

what in the reese's peanut butter fuck is going on here?

if your parents don't buy it, stop loving them!

i just hope you know just how much you've decreased productivity today.

that was poetry at its FINEST.

and if you let that motherfucker shenan ONCE, you best believe they're gonna shenanIGAN!

may god bless the dinosaur that died to make the fossil fuel that was treated to become petrol in the car that took her mom to the hospital to give birth to her.

that's modern milk for ya. what a time to be alive.

you have attachment issues. please fix it.

remember when people had secrets? we should bring that back.

the moon landing was an elaborate marriage proposal.

i don't like the cobra chicken.

i didn't know eggs were this expensive? it's time to lay my own, i fear.

so you're saying the reason i don't have a girlfriend is because i'm not a big enough threat yet.

god gave him a top lip, that's why he's so powerful.

it's a common mistake, but frankenstein was actually the author.

i finally got a pocket-sized diary!!! also i don't get the concept of life.

if a beautiful woman disagrees with me, i will immediately change my view. i've no principles.

how did you all end up married to such boiled potatoes?

if so much as one tear drops from their eye... i will slap you back into your mum.

you are ringing a phone that does not like to be rung.

look how Dr. doofenschmirtz had a fucked up childhood but didn't project his trauma onto his teenage daughter. he projected it onto a platypus.

it is mathematically impossible for you to get a wedgie.

i'm breaking up with you. i love you, it's just... i don't think you could protect me from a mummy.

if you can't do fractions....... you will fucking die.

that's right; in the year 1791, all of our bottoms were killed in a Big Bottom Massacre.

people always assume i'm mean. like CAN you BELIEVE THAT CRAP?! like WHAT would make you think i'm MEAN?! I'M THE NICEST PERSON ON THE PLANET!

the chocolate milk is strikingly overpriced and at the same time very easy to steal; another of god's little tests.

someone's gotta tell the waiter that i ordered mashed 'taters and it sure as shit ain't gonna be me.

if i had a week i couldn't list all the reasons that wouldn't work.

[najia-cooks]

[ID: A purplish-grey stew topped with olive oil and garnished with piles of pomegranate seeds. Plates of green peppers, bitter olives, olive oil, taboon bread, green onions, radishes, and za'tar surround the dish. The second image is a close-up of the same stew. End ID]

رمانية / Rummāniyya (Palestinian pomegranate stew)

Rummaniyya (رُمَّانِيَّة; also transliterated "rumaniyya," "rummaniya," and "rummaniyeh") is a Palestinian stew or dip made from lentils, eggplant, and pomegranate seeds, flavored with nutty red tahina and a zesty, spicy دُقَّة (dugga) of dill seeds, garlic, and peppers. A طشة (ṭsha), or tempering, of olive oil and onion or garlic is sometimes added.

"Rummaniyya," roughly "pomegranate-y," comes from رُمَّان‎ ("rummān") "pomegranate," plus the abstract noun suffix ـِيَّة ("iyya"); the dish is also known as حبّة رُمَّانَة ("ḥabbat rommāna"), or "pomegranate seeds." It is a seasonal dish that is made at the end of summer and the beginning of fall, when pomegranates are still green, unripe, and sour.

This stew is considered to be one of the most iconic, historic, and beloved of Palestinian dishes by people from Gaza, Yaffa, and Al-Ludd. Pomegranates—their seeds, their juice, and a thick syrup made from reducing the juice down—are integral to Palestinian cuisine and heritage, and images of them abound on ceramics and textiles. Pomegranates and their juice are sold from street carts and cafes in the West Bank and Gaza.

Today, tens of thousands of tons of pomegranates are grown and harvested by Israeli farmers on stolen Palestinian farmland; about half of the crop is exported, mainly to Europe. Meanwhile, Palestinians have a far easier time gaining permits to work on Israeli-owned farms than getting permission from the military to work land that is ostensibly theirs. These restrictions apply within several kilometers of Israel's claimed borders with Gaza and the West Bank, some of the most fertile land in the area; Palestinian farmers working in this zone risk being injured or killed by military fire.

Israel further restricts Palestinians' ability to work their farms and export crops by imposing tariffs, unexpectedly closing borders, shutting down and contaminating water supplies, spraying Palestinian crops with pesticides, bulldozing crops (including eggplant) when they are ready to be harvested, and bombing Palestinian farmland and generators. Though Palestinian goods have local markets, the sale of Palestinian crops to Israel was forbidden from 2007 to 2014 (when Israel accepted shipments of goods including tomato and eggplant).

Gazans have resisted these methods by disregarding orders to avoid the arable land near Israel's claimed borders, continuing to forage native plants, growing new spices and herbs for export, planting hydroponic rooftop gardens, crushing chalk and dried eggplants to produce calcium for plants, using fish excrement as fertilizer, creating water purification systems, and growing plants in saltwater. Resisting Israeli targeting of Palestinian food self-sufficiency has been necessary for practical and economic reasons, but also symbolizes the endurance of Palestinian culture, history, and identity.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; donating to Palestine Action's bail fund; and buying an e-Sim for distribution in Gaza.

Serves 6-8.

Ingredients:

For the stew:

1 medium eggplant (370g)

1 cup brown lentils (عدس اسود)

600g pomegranate seeds (to make 3 cups juice)

3 Tbsp all-purpose flour

1/4 cup red tahina

1/2 cup olive oil

Salt, to taste

Citric acid (ملح الليمون / حامِض ليمون) (optional)

Red tahina may be approximated with home cooking tools with the above-linked recipe; you may also toast white tahina in a skillet with a little olive oil, stirring often, until it becomes deeply golden brown.

For the دُقَّة (dugga / crushed condiment):

2 tsp cumin seeds, or ground cumin

1 1/2 Tbsp dill seeds ("locust eye" بذور الشبت / عين جرادة)

5 cloves garlic

1 green sweet pepper (فلفل بارد اخضر)

2 dried red chilis (فلفل شطة احمر)

People use red and green sweet and chili peppers in whatever combination they have on hand for this recipe; e.g. red and green chilis, just green chilis, just red chilis, or just green sweet peppers. Green sweet peppers and red chilis are the most common combination.

For the طشة (Tsha / tempering) (optional):

Olive oil

1 Tbsp minced garlic

Instructions:

1. Rinse and pick over lentils. In a large pot, simmer lentils, covered, in enough water to cover for about 8 minutes, or until half-tender.

2. Meanwhile, make the dugga by combining all ingredients in a mortar and pestle or food processor, and grinding until a coarse mixture forms.

Dugga and components.

3. Cube eggplant. A medium-sized eggplant may be cut in half lengthwise (through the root), each half cut into thirds lengthwise, then cubed widthwise.

Cubed eggplant, red tahina, and pomegranate seeds.

4. Add eggplant to simmering water (there is no need to stir).

5. While the eggplant cooks, blend pomegranate seeds in a blender very thoroughly. Strain to remove any gritty residue. Whisk flour into pomegranate juice.

Pomegranate juice being strained.

6. Taste your pomegranate juice. If it is not sour, add a pinch of citric acid or a splash of lemon juice and stir.

7. Add dagga to the pot with the lentils and eggplant and stir. Continue to simmer until the eggplant is very tender and falling apart.

8. Add pomegranate juice, tahina, and olive oil to the pot, and simmer for another 5 minutes, or until stew is very thick and homogenous.

Bright pink pomegranate juice in stockpot.

9. (Optional) In a small skillet, heat a little olive oil on medium. Fry minced garlic, stirring constantly, until golden brown. Add into the pot and stir.

10. (Optional) Mash the stew with the bowl of a ladle or a bean masher to produce a more homogenous texture.

Serve rummaniyya hot or cold in individual serving bowls. It may be served as an appetizer, or as a main dish alongside flatbread, olives, and fresh vegetables such as radishes, green peppers, green onions, carrots, and romaine lettuce. It may be eaten with a spoon, or by using كماج (kmāj), a flatbread with an internal pocket, to scoop up each bite.

[astrolovecosmos]

The Planets & Random or Obscure Associations

~Sun~

Creativity, vitality, head of state, the father, games, yellow and orange clothing, articles of value, jewelry, gold, brass, power, diamonds, citrine, topaz, jasper, amber, rhodochrosite, mistletoe, almonds, citrus, succulents, sunflowers, fevers, heart, back, spine, grapes, walnuts, rice, chamomile, frankincense, juniper, saffron, marigold, rosemary, rue, palaces, towers, luxury.

~Moon~

Eternal, cycles, silver, aluminum, pearls, moonstone, opal, selenite, chest, glands, lymphatic system, nervous system, emotions, mother, ancestors, nurture, rebirth, tides, baths, ocean, brew, boat, sap, willow trees, succulents, pale color plants, white flowers, cucumber, cabbage, lettuce, melons, shellfish, pumpkins, lakes, fountains, ports, fishponds, pools, springs, sewers, dairies, toys, reflection, blankets, objects of comfort.

~Mercury~

Communication, journal, pen/pencil, any writing tools, wings, phosphorous, mercury, agate, tiger's eye, brain, nervous system, eyes, respiration, thyroid, speech, hearing, intellect, vehicles, money, bills, paper, books, pictures, parties or social gatherings, scientific instruments, butterflies, messages, mail, hazel, mulberry, myrtle, seeds, aniseed, dill, fennel, lavender, liquorice, marjoram, parsley, valerian, hazelnuts, beans, mushrooms, pomegranates, carrots, celery, libraries, schools, markets, fairs, public spaces, tennis or badminton court, studies, banks, bowling greens, offices, blue, white, or light colored flowers.

~Venus~

Love, relating, lust, high-quality fabrics, copper, bronze, sodium, malachite, tourmaline, emerald, rose quartz, kunzite, sapphire, pastels, throat, kidneys, lumber region, art, music, aesthetics, social life, fashion, jewelry, wine, pleasure, alder tree, fruit trees, paint, ash tree, birch, pomegranates, early flowering, daisy, mint, marshmallow, meadowsweet, mugwort, plantain, tansy, roses, thyme, vervain, yarrow, potatoes, strawberries, wheat, sugar, nectarines, ballrooms, bedrooms, dining room, gardens, fountains, wardrobes, theaters, looking and feeling good.

~Mars~

Lust, conquest, desire, flaming sword, red things, fights, iron, brass, bloodstone, carnelian, cinnabar, pyrite, magnetite, ruby, garnet, hematite, muscles, reproductive organs, blood, kidneys, immunity, heat, action, arms, pepper, sharp instruments, cutlery, attacks, scissors, weapons, physical intimacy, bites, stings, scalds, burns, accidents, hawthorn, pine, thorns, cactus, aloes, anemone, arnica, belladonna, garlic, ginger, hops, mustard seed, nettles, wormwood, chives, onions, leeks, radish, rhubarb, tobacco, labs, furnaces, distilleries, bakehouses, ovens, smiths, butchers, fields, anger, passion, self-focus.

~Jupiter~

Expansion, optimism, religion, religious sites, tin, seduction, turquoise, chrysocolla, topaz, citrine, jasper, liver, pancreas, pituitary gland, sciatic nerve, excess, abundance, prophecy, philosophy, knowledge, universities, foreign travel, luggage, honey, oil, silk, fruit, distinct clothing, merchandise, horses, domestic birds, gambling, indulgence, entertainment, oak, dandelion, sage, endive, chervil, asparagus, figs, churches, temples, palaces, altars, courts, mansions, woods, orchards, winery, cornucopia, connecting with the soul.

~Saturn~

Limits, boundaries, father time, lord of death, shadows, lead, iron, steel, calcium, asbestos, sulphur, diamond, onyx, calcite, skeleton, spleen, skin, teeth, nails, joints, structure, crystallization, old age, blockage, anything dark, wool, heavy materials, agriculture, wheelbarrows, spades, farm houses and buildings, cold, laws, aspen, blackthorn, buckthorn, cypress, elm, toxic plants, hemlock, henbane, belladonna, hellebore, barley, beetroot, safflower, parsnips, spinach, deserts, woods, valleys, caves, church yards, ruins, coalpits, sinks, wells, mud, institutions.

~Uranus~

Eccentrics, mavericks, invention, genius, revolution, change, trends, disruptive science or tech, uranium, magnesium, lapis lazuli, sapphire, aquamarine, azurite, chalcedony, electricity, neon lights, plaid, nervous and circulatory system, pineal gland, chaos, violence, upheaval, astrology, steam engines, coal, machinery, coins, baths, fishponds, dangerous places, computers, magnets, quantum physics, research, welfare, humanity, hypnotherapy, railways, banks, gas, psychiatric hospitals, offices, hospitals, dispensaries, fortified places, chemicals, mingled/mingling, spirit and matter.

~Neptune~

Illusions, veils, diffuse, deception, water, oceans, mysticism, enlightenment, artistic pursuit and understanding, zinc, potassium, amethyst, fluorite, jade, sugilite, coral, aquamarine, pineal gland, lymphatic and nervous system, spine, mental processes, addiction, psychoses, disease, photography, music, substances, gas, religion, poetry, mimicry, chameleon, anesthetic, telepathy, empathy, dancing, psychic gifts, places near water, hospitals, places of healing, jeweler, painters, brewers, musicians, visionary.

~Pluto~

Power, influence, darkness, new life, what's hidden underneath, seeds, volcanoes, deep earth or ocean, bury, explosions, eruptions, abduction, plutonium, smoky quartz, obsidian, jet, pearl, deep reds, reproductive organs, the unconscious, nuclear, transformation, death, birth, rebirth, underworld, riches, earthquakes, big business, murder, detection, detective, invisibility, sneak, enforced change, hidden places, underground, drains, sewers, radioactive places, the occult, black magic, sacrifice, renew.

[buffetlicious]

Mum came home from her marketing trip in Chong Pang with this takeaway box of Brunch. Inside, a steamed fish fillet with a drizzling of shallot oil, garnished with spring onions and chilli occupied half the box. Stewed eggplant or brinjal and stir-fried pork slices in gingers and onions took up the other half with a bed of white rice below.

[gemsofgreece]

How to follow a Mediterranean Greek diet

The Mediterranean diet naturally expands throughout the coastal countries of South Europe, North Africa and the Middle East but there are some small differences between their cuisines. So here I am writing specifically about the Greek version of the Mediterranean diet, known for its delicious, natural flavours and its significant health benefits.

Eat daily:

Olive oil: the pillar, the liquid green gold of the Mediterranean Greek diet. Olive oil should be used ideally exclusively for all purposes. It's dressing salads, it's used in cooking and in fact it's traditionally what is used in frying too. Replace all types of oils, butter and margarine with olive oil even when making pastries. The only problem here is that outside of the Mediterranean basin olive oil can be pricey, however that's the foundation the diet is based on. If you are interested in following the traditional Greek diet for taste or health purposes, it is good to really incorporate olive oil in your daily cooking. If it’s not possible to afford buying olive oil all the time (although you could balance it out by not buying other oils and butter), a non-Greek-typical but equivalent alternative could be avocado oil. However, I doubt avocado oil or any other oil can remotely compare to olive oil in health properties, taste or in any other positive quality 🫒

Vinegar: Just like olive oil, vinegar is a very important ingredient and is also used in natural remedies However, it can hurt a sensitive GI tract if consumed in large portions. A little bit of it added to meals frequently is very healthy. Apple cider vinegar is also very loved and used in salads often 🍇

Vegetables: no portion can be too much (wild greens, garlic, onions, cauliflowers, cucumbers, eggplants, beets, peppers, spinach, artichokes, zucchini, peas, lettuce, the list never ends). Tomatoes and broccoli are recent additions to the Greek diet however they were integrated perfectly to the Greek cuisine. In general, all vegetables can be enjoyed freely with some moderation in the potatoes, especially when fried 🥗

Fruits: grapes, berries, apples, melons, cherries, figs, prunes, sour cherries, peaches, pomegranates are the most historically loved fruits in the Greek diet. Since the middle ages citruses like the orange, the lemon and the mandarin are more and more loved. Greeks nowadays use lemon almost more than vinegar and both have become integral components of the Greek diet. Obviously, tropical fruits like, say, banana, mango, grapefruit are not present in the traditional Greek diet, however all fruits are good fruits and you can enjoy them freely 🍎

Legumes. Eat freely to the tolerance of your body. Legumes can be too heavy for some GI tracts. Legumes are a great source of protein and fibre. Choose brown lentils, white beans, fava beans, chickpeas, giant beans and black eyed peas the most 🫘

Nuts, seeds: almonds, walnuts, sunflower seeds, peanuts etc. Eat as much as your body can take, because everybody is different 🥜

Mushrooms: mushroom it up! A great healthy way to have them is grilled with herbs and plain or apple cider vinegar dressing 🍄‍🟫

Whole grains: this is the traditional way to eat grains. Brown bread, oats, whole wheat pasta 🌾

Fish and seafood: find and eat them fresh. Instead of buying them deep frozen from the big markets, find local fish stores if your place is coastal and has them. Eat both large but especially small and medium sized fish. Some fish like salmon and tuna should ideally not be consumed daily due to their high levels of mercury and fats 🐟🎣🍤

Herbs and spices. Feel free to use as much as you want however if you are interested also in the flavours of the Greek diet besides the health benefits, a tip is that Greek dishes do not contain extremely hot spices 🌿

Water: A lot of water daily and, mind you, plain clear mineral water. No flavoured water, definitely not sparkling water and ideally no other liquids in place of the water. I mean, sure you can have liquids but you should ALSO have plain water 💧

Eat a few times per week:

Poultry: Poultry and lean meats entered the Greek cuisine mostly after the Middle Ages however they are nowadays enjoyed as part of the Greek Mediterranean diet because they are tasty and healthier than other types of meat. Chicken has become especially popular in the Greek cuisine. Other birds are the pheasant, the quail, the turkey and more sparsely the duck 🍗

Eggs: eggs are healthy and should be consumed a few times per week but not daily because they can cause a rise in cholesterol levels 🥚

Dairy: Greeks LOVE dairy products, especially the various types of cheese, however they are often irritating to the GI tract and they are linked with rises in the level of inflammation in the body. This is why you should ideally limit them to a few times per week. One exception is the yoghurt, which is fermented and can be perhaps consumed more frequently due to its beneficial properties. Important note: if you want to follow the Greek diet, you should ideally opt for milk and other dairy products from goats and sheep! Cow milk is not traditionally used in the Greek cuisine often and sheep and goat milk are significantly healthier and more nutritious. The only drawback is the stronger smell, however if you can get past that, it is strongly advised to switch to those instead of cow milk. Another note: what is known as “Greek yoghurt” in western countries is not in fact a true Greek yoghurt. What you call Greek yoghurt is to us simply a strained yoghurt, a yoghurt from which the whey has been removed. Sometimes in western markets (and in Greek “modern” dessert yoghurt products) butterfat and powdermilk is added to them and they are mostly made of cow’s milk. Again, a traditional Greek yoghurt is made of sheep, goat milk or a mix of both and is unstrained. It also has a trademark thickened skin on its top (dunno if this is the actual term lol) which is in fact the part of the yoghurt that contains the most nutrients and personally it’s the tastiest part of the yoghurt but apparently it is not for everyone. As an example, a study showed that an unstrained sheep yoghurt has more protein, more omega-3 fatty acids and minerals yet fewer calories and fats than a strained cow yoghurt 🍦🧀

Wine: in small portions, like a small glass up to a few times per week and always in combination with your meal. You don’t drink it to get hammered, you drink it for the health benefits it has in very moderate quantities and for the reasonable mild euphoria it causes before it becomes harmful. The GI tract is linked to the brain and is detrimentally influenced by negative emotions. This is why it is important to try to be in a good mood, relaxed and peaceful when you sit down to eat. A sip of wine now and then can be good for that 🍷

Eat once per week or ideally less:

Red meat like pork or beef. In fact, beef should be the one most avoided not only because it is indeed the rarest of the common meats used in traditional Greek cuisine but also because you can’t separate the fat from the meat as easily as with pork. To follow the Greek style in a healthy way opt for goat, then lamb or pork and make beef your most occasional meat dish 🥩

Processed meats should be eaten rarely. If you are in a mood for it though, opt for Greek style sausages with herbs in or bacon at most. Cured meats like ham are better to be avoided but turkey is the healthiest of them. They are not a part of a traditional Greek cuisine though.

Refined grains can be enjoyed weekly but should not replace whole grains

Pastries. What’s new, pastries are not ideal for health. However, if you are yearning for something sweet, if you want to keep it healthy as much as possible in the “Greek way”, opt for desserts made of healthy ingredients like honey, nuts, olive oil and fruits. Chocolate came to Greece in the 19th century, however it has become an integral part of confectionery since then. Opt ideally for dark chocolate, combined with nuts or fruits such as oranges and prunes. Greeks especially love chocolate combined with nuts.

Soft and sugary drinks. Avoid them overall, especially the processed products in the markets. If you need a sweet drink really bad, you can keep it traditional by making your own sweet lemonade, sour cherry, pomegranate etc drink at home. You could also enjoy small quantities of lemon or mastic liquors which are good for digestion.

BONUS TIPS & PHILOSOPHY:

Try to find mastic if it’s available where you live. The mastic is a resin produced from the mastic tree, a species endemic to the Greek island of Chios and a small part of the opposite coast of Turkey. It has numerous beneficial properties, especially for digestion and gut health, and it combines them with a very pleasant fresh and sweet flavour. You can find it in gums that boost digestion, in drinks, in pastries and even in non-edible products like toothpastes. Learn about it and give it a try, no matter if you are interested in following Greek diet or not.

Greek cuisine does not go berserk on as many ingredients as possible (however Greeks typically add more ingredients than, say, Italians and perhaps fewer than the Middle Easterners). Don’t worry about adding as many foods and nutrients in one single dish. The most important thing in Greek cuisine philosophy is to pick the finest ingredients. Avoid deep frozen or precooked and processed ingredients. Pick whole fruits and vegetables from your local small grocery store. For example, don’t buy a watermelon slice in a zelatin bag from the supermarket. Take the whole freaking watermelon home. You heard me right. It’s heavy, yes, but you would be surprised how much tastier and healthier it is this way. Go to the butcher for meat. Go to the specific cheese shop for cheese. Go to the fisherman for fish and seafood. Go to the pastry shop and get a nice dessert instead of buying candies from the market.

Remember that in moderation you can eat most of the foods you desire, especially if they are not processed foods. There is nothing about the Greek diet that is restrictive in terms of its philosophy - historically the intake of various foods was regulated only based on availability and price. There are no foods you should limit due to any perception of them being “bad” and you should never feel guilty the moment you are actually having the food. Just work slowly and progressively by building gradual appreciation for healthy foods and prize less nutritious foods as occasional taste bud rewards.

As said above, a good mood is crucial when you sit down to eat. In the history of the Greek society this translated into eating with friends and / or family, maybe with the occasional sip of wine, ideally in a pleasant environment and always taking your time with your food. If some of these are less feasible than others, try alternatively to improve the setting in which you eat, to eat in an environment that calms you down. Schedule your meal so that you won’t eat in anxiety or hurry, if this is possible. Think of pleasant memories and feel grateful for your food. Cheers! Or, you know, εις υγείαν!

[elminx]

Elminx's Long-Form Lemonade for Sweet Cleansing

If you've been hanging out for more than a hot minute, you have probably caught on to a secret about my kitchen witching: it's not the NUMBER of ingredients you enchant; it's how you enchant them. For the purposes of witching, I prefer simple recipes (ingredient-wise) that have a bit of oomph to them. Do you need to stir a pot for 45 minutes straight? (see also my french onion soup recipe) What about starting a vinegar infusion that needs to be shaken every day?

This, as the saying goes, is where the magic is made. At least, for me.

So, imagine my surprise when my friends introduced me to a long-form way of making lemonade. Rather than simply juicing the lemons and adding some sugar and water - you combine the sugar and lemon peels and let them sit for some time to release the lemon's essential oils.

Not only does it make a superior lemonade (can confirm!), but it immediately had my magic wheels turning.

The goal is to make lemonade that will sweetly cleanse you of what ails you. This spell can easily be adapted to add specifiers—see the end of this post for more details.

As always, I will not tell you how to do YOUR magic. This is a technique, not a magic tutorial.

The Basics: When Life Gives You Lemons

Lemons have a long history of use as a cleansing agent. Cunningham's infamous green book lists them as a feminine plant, under the purview of water and the moon and used for the powers of "longevity, purification, love, friendship." (for what that's worth) From an herbal energetic perspective - lemons are considered to be cooling - they are used in the summer to cool hot termperatures and applied to the sick to help bring down fevers. Citric acid is also a bladder stimulant, which we will be making use of for the purposes of our potion-making.

What we associate with lemon as the "cleaning agent" is believed to come from limonene, a terpene found in the peels of most citrus fruits that is both antiviral and antibacterial. Lemonene is used in many cleaners that you can buy on the market but can also be extracted directly from the fruit, as we will do in this recipe.

The Technique

This standard high-end bartender technique makes wonderful, complex sour mixes that can absolutely make the perfect cocktail. Rather than extracting the limonene from the citrus using alcohol or vinegar, we use sugar.

This technique is called oleo-saccharum, which means "oil-sugar" - you are using sugar to draw the essential oils out of the lemon peels, making a natural (no heat) syrup. Note here: this syrup can be used on its own for all sorts of syrupy needs - you could stop the preparation here if you don't love lemonade.

This can be done on the fly (an hour or so), but I highly suggest letting this sit for 12-24 hours for the full effect.

The Recipe

You will need:

5-6 lemons, the best-looking ones you can find

1 1/4 cups sugar

Filter Water (to taste)

Peeler, citrus juicer, optional

Additional magical flavoring, optional

Become better acquainted with your lemons. For the purposes of this recipe, I do this by holding them, talking to them about what I want from them (general or specific cleansing), and rolling them across a hard surface. This last part helps to separate the peel from the pith, which will help you cut away the peel in the next step. Because we intentionally try to release the limonene compounds in this recipe, you may wish to begin by carving your lemon at this step (BEFORE you peel). You could carve your intentions, your name, the names of the people you are looking to cleanse, or any cleansing runes or sigils that you use in your craft.

Carefully peel your lemon. You want to get as little pith (white parts) as possible, as they don't taste good. Take your time here. Really breathe in the scents of the lemon during this. This is the first part of the cleansing process - you are incidentally cleaning yourself and your kitchen as you do this part of the spell. Lean into this. It smells amazing. Revel in it. Think about how it reminds you of everything being shiny and clean as a child. Lemons ARE cleansing - really feel into this here. We won't use the rest of the lemon until tomorrow; you can juice it here or store it overnight in an air-tight container)

Add your lemon peels and the sugar to a mixing bowl and thoroughly massage the sugar into the lemon peels. This should take some time - think fives of minutes at least. You want to do this until you can feel the change in consistency in the sugar - try to incorporate all of the sugar with all of the lemons. Remember, sugar is inherently sweetening, and lemons are inherently cleansing - you combine these two elements here to make a sweet, cleansing spell. Let the smell of it clean out your nose and your sinuses. This is the meat of your spellcasting - you are working your spell into your ingredients. Talk to it. Use your energy. Pray over it. You will know when this step is complete.

Cover your bowl and let it sit at room temperature overnight or for up to 24 hours. The longer this extracts, the more intense the flavor in the finished product. In a pinch, give it an hour, but I suggest waiting at least 8-10 for the best effect.

The next morning, add 2 cups boiling water to your lemon paste and stir until it has thoroughly combined - this is a great place to reinforce your magic from the day beforehand. (This version had the addition of some freshly picked sour cherries which gives its red color)

6. When this has cooled, add the lemon juice and additional water to taste. I personally put this in a half-gallon ball jar and filled it with water, and then my partner and I further diluted it from there.

7. Drink and enjoy. For an extra cleansing effect, consider that part of the act of citrus is that of a urinary stimulant - it will make you pee. Think about how peeing removes things from your life. Remove what needs cleansing. Your spell is complete.

This spell is as simple as that but it can be dressed up in some many different outfits with very little effort. Do you know a flavor (remember, all edibles here) with the right magic associations to add to this spell?

Add some blackberries at the infusion stage for good old-fashioned hedge witch protection. If you really need something out, you could experiment with infusing some jalapeno after you've made the lemonade (tread with a lot of care here...). I've worked with lavender and hibiscus here for calming, cool energies. I recently added a cup of sour cherries to Step 3 for a love-cleansing effect.

There are two ways you can add flavors to this spell: you can mix your flavor in during the sugaring phase, or you can do a secondary infusion after your lemonade has been made. Use your best judgment here - fruits can go in with the citrus peels for sure, but herbs and other more "tea like" ingredients might be better steeped afterward.

I haven't tried it yet, but I'm eager to use some of my savory kitchen herbs the next time I near to clear out my money flows.

Or alternatively, use it as the first step in a witchy cocktail (my go-to, as you know). This lemonade makes an exquisite base for a margarita—for a bougie twist, use white Patron and some Chambord; you will not be disappointed.

This is almost a blank slate - sweet cleansing could be used for anything you put your mind to.

Do you like my work? You can support me over on Kofi by tipping me, ordering an astrology commission, buying some art, or signing up to be a monthly supporter of my work.

[atsadi-shenanigans]

Tightrope and Lace

Astarion has a proposition: you’d look lovely in rope. And you shouldn’t be the only one who gets to dress for the occasion. Rated extremely Explicit.

Like a lotta questionable decisions in your life, this one also starts with four words.

“I have a proposition, darling.”

Okay, so that’s five words. But Astarion uses “darling” the same way the man deigns to breathe, so it don’t count.

It’s an hour after sundown. The last traces of pink light smear low on the horizon, behind the lit towers and buildings of the city. Warmth still clings to the stones of y’all’s townhouse, and your hair is still damp from your bath.

Astarion pads up behind you, and his cool fingers trace softly down the back of your neck. A shiver races along after them. Which he know’ll happen.

“Uh huh?” you say all non-committal, because the last time he said that to you it involved a phial of arsonists oil, the city watch, and the stray cat incident.

Y’all are still in your sleepwear. Well, he is. Soft, loose trousers and his bare chest against your back. You actually had to throw on a mumu (they call it a shift) after bathing, and that bitch is see-through in direct light, but y’all ain’t expecting visitors and it’s chilly enough you don’t want to walk around bare today.

(Fuck the heat.)

That mumu is thin enough you feel the first stirring of his intent against your ass.

“Uh huh,” you say, much more interested.

He nuzzles in, lips ghosting over the shell of your ear. Down the side of your neck to drag his teeth over the fain scars you now carry there.

Feeding and fucking ain’t always synonymous with him—sometimes a man is just plain old hungry. It often is, though, and his cock is definitely starting to pay attention.

“Come back to bed,” he says.

“I’m hungry.”

He hums. Nibbles at you again and his hands move to your front. One lifts to cup a breast, while the other trails down, down to slip between your legs.

“So am I,” he says and he had to’ve practiced that line.

Except you’re up and washed for a reason. The night market is opening, and y’all are getting low on provisions. You want soup, goddamnit, and y’all are somehow out of both onions and fucking salt. Plus, if you get there soon, you can grab yourself a chicken before they all get snatched up (thank you Gale for teaching you how to defeather and dress them little dumplings).

(Ooh, chicken and dumplings sounds great.)

So you, very reluctantly, push his hands away. Turn in the circle of his arms—you don’t get a chance to talk before he leans in for a kiss. He’s gentle, this evening. You fall into it a little, until his teeth find your lower lip.

This’ll get out of control (y’all have fucked on this counter more than once already). And you need provisions.

So you break off. He tries to follow, and groans when you don’t let him.

“So selfish, leaving me here like this,” the man whines.

And the idea blooms in your mind. Your breath catches and a tendril of warmth shoots between your legs. Astarion, with his fucking vampire hearing honed in on your cardiac uptick, raises an eyebrow and a sly smile slides across his face.

“What if, um,” you say. “What if you weren’t the only one left wanting?”

“Oh?”

Your cheeks are warm. You bite your lip (and catch how he stares).

“What if we got the rope?”

The rest on AO3 cause I don't wanna get thrown into horny jail.

[spacelazarwolf]

shakshuka - maghrebi

cookbook: jewish flavors of italy

total time from start to finish: 50 minutes

rating system

difficulty: 2 this recipe required chopped veggies and some sautéing, and it does require a couple of different timed steps (like watching the eggs to make sure they don’t overcook... oops...), but overall it wasn't difficult to make. the recipe did call for harissa, which i found (hechschered) at my local international market, or felfel u ciuma. you can make the harissa yourself, it just takes some extra time. i don't know if you can find the felfel u ciuma in any international markets.

rating: 5 absolutely fucking delicious. 100/10.

this particular recipe comes from the libyan jews of rome. there is a substantial population of libyan jews in rome because of the increasing levels of persecution faced by the jewish community in libya in the 20th century, culminating in violence and pogroms during and after the six day war, until around 6000 libyan jews were airlifted out of libya to rome by the italian navy in 1967. the refugees were forced to leave their homes, their businesses, and most of their possessions behind, but despite these hardships, libyan jews have become an integral part of the roman jewish community.

and i can’t mention libyan jews without mentioning david gerbi, a libyan jew who has spent years trying to restore synagogues and cemeteries in libya and hopes to eventually make libya safe enough for libyan jews to return. so far his attempts have been met with a lot of violent pushback, but b”h someday they will get their home back.

recipe:

shakshuka:

preparation: 15 minutes cooking: 50-55 minutes serves 2-4

ingredients:

3-4 tbsp extra virgin olive oil

3-4 garlic cloves, crushed

2 tsp ground cumin or caraway (i used cumin, which is most commonly used, but the author of the cookbook likes to use caraway)

1 tsp paprika

1 tsp felfel u ciuma or harissa

3 red, yellow, or orange peppers; stems, seeds, and white membranes removed, and flesh cut into 5mm (1/4 in)-thick strips

2 ripe vine tomatoes, diced, or 10 cherry tomatoes, halved (optional) (i used 2 cans of diced tomatoes)

500g (1lb 2oz/generous 2 cups) passata (an italian tomato puree, you can use pureed tomatoes but passata is a bit thicker)

1 tbsp finely chopped fresh italian parsley

4 eggs

sea salt and black pepper to taste

bread to serve

many middle eastern cuisines claim this dish as their own. libyan jews are no exception, and those who migrated to italy took it with them. shakshuka has become popular all around the world and today, many of rome's kosher restaurants have it on their menus, reflecting not just the city's large libyan jewish population but also the food of israel, where shakshuka is very well known.

put the oil, garlic, 1 tsp of cumin or caraway, paprika, and felfel u ciuma or harissa (i used harissa and added an extra tsp) in a large, non-stick frying pan, stir and cook over a low heat for 5 minutes. (before this, i sautéed some yellow onions)

add the peppers to the pan, stir, add a pinch each of salt and pepper and cook, covered, over a low to medium heat for about 15 minutes until the peppers start to soften.

add the tomatoes (if using) and toss for 5 minutes, then add the passata with a pinch each of salt and pepper and cook for another 20-25 minutes, covered, and stirring occasionally. remove the lid, add half the parsley, and the second tsp of cumin or caraway, stir and taste for seasoning. you can cook the eggs in the mixture straight away, or make the recipe up to this point and keep the sauce ready in the fridge for up to 3 days.

when you're ready to cook the eggs, make four dips in the sauce (reheating the sauce if you've made it ahead of time) with the back of a spoon and gently break an egg into each one. cover and simmer over a low to medium heat for 6-8 minutes until the egg whites are just set but the yolks are still runny (oops...)

sprinkle with the remaining parsley and, if you like, a little more cumin or caraway. serve hot, ideally with bread.

harissa (from saffron shores):

4 large red bell peppers or pimientos, seeded, deribbed, and cut into pieces

3 large cloves garlic, minced

1 tbsp ground coriander

1 tbsp caraway seeds, toasted and ground

1.5 to 2 tsp cayenne pepper

1 tsp salt

extra virgin olive oil as needed

in a meat grinder, food processor, or blender (you could probably also use mortar and pestle, it would just take longer), grind or puree the bell peppers or pimientos. strain, pressing on the solids with the back of a large spoon. you should have about 3/4 cup puree. stir in the garlic, spices, and salt. add oil for spoonability.

alternate harissa (also from saffron shores):

3 dried ancho chili peppers, soaked in hot water for 1 hour

3 garlic cloves, minced

2 tsp cumin seeds, toasted and ground

1 tsp caraway seeds, toasted and ground (optional)

1 tsp salt

cayenne pepper to taste

extra virgin olive oil for filming

drain the peppers. in a blender, combine the peppers, garlic, and seasonings, puree to a paste (could probably do in a mortar and pestle). pack in a hot sterilized jar and film the top with olive oil. seal and refrigerate for up to 6 weeks.

felfel u ciuma (from jewish flavors of italy):

6 garlic cloves, crushed

1/2 tsp chilli powder

1 tbsp paprika

1/2 tsp sea salt

juice of 1/2 lemon

1/2 tsp ground caraway (optional)

2 tbsp water

simply combine all ingredients in a small bowl and stir well to create a paste.