#spray dried pumpkin powder

[divya1234]

Versatile Culinary Uses and Health Benefits of Pumpkin Powder

Pumpkin powder, created by spray drying ripe pumpkins, is a versatile and nutritious ingredient that has gained popularity for its culinary and health benefits. This finely textured, free-flowing powder is rich in vitamins, minerals, and antioxidants, making it a valuable addition to a wide range of dishes and health products.

Nutritional Profile

High in Vitamins and Minerals: Pumpkin powder is an excellent source of vitamins A, C, and E, which are essential for maintaining healthy skin, vision, and immune function. It also contains significant amounts of potassium, magnesium, and dietary fiber.

Beta-Carotene: The vibrant orange color of pumpkin powder is due to its high beta-carotene content. Beta-carotene is a powerful antioxidant that the body converts into vitamin A, supporting eye health and immune function.

Antioxidants: Pumpkin powder is rich in antioxidants, which help protect the body from oxidative stress and inflammation. This can reduce the risk of chronic diseases such as heart disease and cancer.

Dietary Fiber: The fiber content in pumpkin powder aids digestion and promotes a healthy gut. It can help prevent constipation and support regular bowel movements.

Culinary Applications

Pumpkin powder is a versatile ingredient that can be used in a variety of culinary applications, enhancing both the flavor and nutritional value of dishes:

Baking: Pumpkin powder can be used as a substitute for wheat flour in baking. It adds moisture, flavor, and nutrients to cookies, cakes, muffins, and bread. Its natural sweetness and vibrant color make baked goods more appealing.

Soups and Sauces: Adding pumpkin powder to soups and sauces enhances their nutritional content and imparts a rich, creamy texture. It blends well with other ingredients, creating a smooth and flavorful base.

Smoothies and Beverages: Pumpkin powder can be blended into smoothies, shakes, and other beverages for an extra nutritional boost. It acts as a natural sweetener and colorant, making drinks more appealing.

Snacks: Use pumpkin powder in energy bars, granola, and other snacks to increase their nutrient content. It adds a pleasant flavor and enhances the nutritional profile of snack foods.

Condiments and Seasonings: Pumpkin powder can be incorporated into spice blends and seasonings, adding a unique flavor and nutritional benefits. It pairs well with other spices and herbs, creating versatile seasoning options.

Production Process

The production of pumpkin powder involves several steps to ensure the preservation of its nutritional qualities:

Selection of Raw Materials: Only high-quality, ripe pumpkins are selected for production.

Cleaning and Preparation: The pumpkins are thoroughly cleaned and prepared for processing.

Pulp Extraction: The pumpkin pulp is extracted and processed into a slurry.

Spray Drying: The slurry is spray-dried to produce a fine, free-flowing powder. This process involves removing moisture while retaining the essential nutrients and flavor.

Packaging: The final product is sieved for consistency and packaged under hygienic conditions to maintain its quality.

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[downincmi]

Exploring the Plant Collagen Market: Innovations and Opportunities

Plant Collagen: The Future of Skin Care is Here

What is it?

As our bodies age, collagen production naturally declines which can lead to wrinkles and sagging skin. Traditional collagen supplements are typically derived from animal sources like bovine cartilage. However, a new alternative is emerging – plant-based collagen. Plant-based collagen involves extracting collagen-producing proteins from plant sources and processing them into supplements similar to traditional collagen. The main plant sources utilized are bamboo, pumpkin and aloe vera which all naturally produce collagen-like proteins. Developing plant-based collagen explores more sustainable alternatives to animal products while delivering comparable skin rejuvenating benefits. Processing Plant-Based Collagen

Extracting usable collagen from plants requires multi-step processing to isolate and concentrate the collagen-producing proteins. For example, when extracting from bamboo, the stalks are first dried, ground into a powder and soaked in water to dissolve the valuable proteins. The mixture is then filtered and treated with enzymes to break down other plant materials not beneficial for collagen production in the body. Additional purification separates out the collagen-rich fraction which is then spray dried into a powder and packaged as a supplement. While more complex than simply collecting and processing animal cartilage, this plant extraction method yields a versatile collagen ingredient. Scientific Validation of Efficacy

One concern with plant-based collagen is whether the body can utilize the non-animal proteins in the same way. Studies have looked into this question and found plant-based collagen promotes collagen production in human skin cells just as effectively as traditional collagen. Specifically, when applied topically or taken orally, plant-based collagen stimulated collagen type I and III synthesis, the primary types that maintain skin structure and elasticity. Additionally, plant-based collagen supplementation was shown to increase moisture levels and firmness while reducing wrinkles and dark spots according to subjective self-assessments. More clinical trials continue to validate plant-based collagen comparable anti-aging benefits to traditional supplements. Sustainability Benefits of Plant Collagen

Beyond comparable efficacy, plant-based collagen offers sustainability advantages over conventional sources. Raising livestock for cartilage or other by-products requires huge land and water footprints as well as greenhouse gas emissions. Additionally, over-reliance on animal products risks further pandemics from zoonotic disease transmission between humans and livestock. In contrast, plant-based collagen utilizes agricultural by-products or crops grown on marginal lands not suitable for food production. This lightens the pressure on natural resources and land use change. Plant-based collagen also avoid concerns around harming or exploiting animals. As consumer demand for more sustainable products increases, plant-based collagen presents a viable alternative meeting both wellness and environmental priorities. Formulation Flexibility

Another upside of plant-based collagen is formulation versatility across different product categories. For instance, bamboo collagen readily dissolves allowing incorporation into supplements, foods, beverages and topical creams or serums. Its neutral taste also makes it suitable for inclusion in protein powders, snacks and flavor-matched applications. Pumpkin and aloe collagens offer additional formulation functionality beyond basic supplementation. Pumpkin collagen contains antioxidants enhancing its skin protectant qualities. Aloe collagen lends itself to soothing products given aloe's hydrating properties. With continued innovation, plant collagens expand formulation possibilities compared to animal-based options restricted mainly to capsules or gummies. This variety satisfies more consumer purchase preferences. Accessibility Advantages

While traditional collagen supplements inhabit the wellness aisle, plant-based collagen opens the door to mainstream channels like grocery as well as affordable private label options. Its non-animal credentials allow marketing in vegetarian and vegan spaces too often underserved by beauty and wellness. This broader reach shares the anti-aging benefits with wider audiences. Additionally, plant-based collagen production relies more on agricultural expertise than animal husbandry knowledge. This decentralized model facilitates small business and farming community participation meeting local and artisanal demands. Overall, the accessibility on multiple levels makes plant-based collagen well-positioned for widespread adoption as an alternative collagen source. The Bottom Line

With research validating efficacy and benefits around sustainability and formulation, plant collagen emerges as a compelling alternative to animal-derived supplements. Utilizing agricultural resources reduces impacts on land and water while avoiding animal welfare trade-offs. Innovation continuously optimizes plant-based collagen extraction yielding consistent, concentrated collagen-promoting nutrients. This flexibility supports incorporation across various product categories from supplements to foods meeting diverse consumer needs. Looking ahead, plant-based collagen shows promise to not only revolutionize the collagen category but expand accessibility of anti-aging nutrition worldwide.

[nancylfitness]

The Well-Stocked Kitchen

Forage in the pantry

Chow, nosh, eats, edible fare – be prepared in the case of:

unexpected guests

cannot go grocery shopping due to inclement weather

not in the mood to go ‘out-to-dinner’.

With a well-stocked kitchen and essential ingredients in the pantry, it is possible to quickly prepare delicious, nutritious cuisine in a moment’s notice.

Listed below are some ‘must have’ items that can be combined in various ways to create a satisfying and nutritious meal without having to make a trip to the store.

Pantry Basics

Basic Herbs & Spices & Seasonings

Basil

Cinnamon, ground

Garlic powder

Onion Powder

Oregano

Paprika

Parsley, dried

Pepper

Red Pepper, crushed

Rosemary

Salt

Tarragon

Thyme

Beyond Basic Herbs & Spices & Seasonings (for some added pizzazz)

Allspice

Bay Leaves

Cloves

Coriander, ground

Cumin, ground

Curry Powder

Cream of tartar

Dill

Five-spice powder

Ginger, ground

Sage

Sesame seeds

Nutmeg

Basic Dry Goods

Baking soda

Baking powder

Beans, dried: black, cannellini / navy, kidney, garbanzo, lentil

Bread, baguette & sandwich bread

Breadcrumbs

Cereal, non-sweetened breakfast

Cocoa powder, unsweetened

Cornmeal

Cornstarch

Flour, all purpose

Grains: barley, millet, bulgur, quinoa, couscous

Pasta: standard, whole grain, rice noodles, egg noodles

Nuts / Seeds: almonds, peanuts, sunflower, mixed seeds, mixed nuts

Rice: long-grain white, brown

Rolled Oats

Tortillas, whole wheat / corn

Yeast, dried

Basic Canned Goods

Broth, low sodium chicken & beef.

Beans: cannellini, navy, chickpeas, black beans

Evaporated milk

Mushrooms

Tomatoes

Tomato paste

Tuna, Salmon

Artichokes

Ham

Vegetables: Corn, Green beans

Sweeteners

Honey

Sugar, white & brown

Syrup, maple

Drinks

Club soda

Coffee

Tea

Water

V-8

Snacks

Crackers, assorted

Popcorn, kernels (for popping)

Dried fruit: raisins, apricots, cherries

Refrigerator

Butter, unsalted

Cheese: sharp cheddar, feta, parmesan, mozzarella

Eggs, large

Milk:  dairy, coconut, almond

Yogurt, plain  Greek

Produce

Avocados

Carrots

Celery

Bell peppers

Broccoli / Cauliflower

Eggplant

Leafy greens & Spinach

Lemons

Limes

Garlic

Onions, red & yellow

Parsley / Cilantro

Potatoes: sweet / yams, white / new

Scallions

Tomatoes

Zucchini

Freezer

Ground meat: beef, turkey / chicken

Chicken breasts, boneless & skinless

Vegetables: peas, chopped spinach, okra

Fish & Shellfish

Bacon, lean or Canadian Bacon

Frozen fruit: strawberries, blueberries, etc.

Gingerroot (cut in pieces, stored in plastic baggie)

Ice cream, vanilla

Pork, ground or boneless

Sausage, Italian or Turkey

Jars / Bottled Items

Clam juice

Condiments: ketchup, mayonnaise,  mustard

Jelly, jam / preserves

Non-stick spray

Oils:  olive (extra virgin), canola, sesame

Olives: green, black, calamata

Parmesan, grated

Peanut butter or other nut butter variety

Salsa

Soy / Teriyaki sauce

Tabasco hot sauce

Vanilla extract

Vinegar: distilled white, balsamic, rice wine

Wines: Marsala, Madeira, and Sherry

Worcestershire sauce

More Jars / Bottled Items

Applesauce

Capers

Hoisin Sauce

Pesto

Pumpkin Purée

Salad dressing

Look for our next cookbook.  It will feature a collection of recipes that use only the above list of pantry basics.

[renalittleson]

Pulled Pork and Pumpkin Cornbread Torta Recipe Decadent, over-the-top, and delicious, this barbeque pulled pork torta is assembled with homemade pumpkin cornbread and sprinkled with fall-inspired toppings. 1/2 cup packed brown sugar, 1 cup solid-pack pumpkin, 1/2 teaspoon baking soda, 1/3 cup vegetable oil, nonstick cooking spray, 1/2 cup dried cranberries, 1/2 cup sour cream, 1 cup yellow cornmeal, 4 cups cooked pulled pork heated, 2 large eggs, 1/2 cup toasted chopped pecans, 1/2 cup barbeque sauce, 1 tablespoon baking powder, 1/4 teaspoon freshly ground nutmeg, 1/2 cup toasted pepitas, 1 cup bread flour, 1 teaspoon ground cinnamon, 1/2 teaspoon salt

[endtimesbeacon]

Parasites - Large Part of THE PROBLEM - Here: Anti-Parasite Foods for New Habit

Parasites - Large Part of THE PROBLEM - Here: Anti-Parasite Foods for New Habit.  The PROBLEM - Parasites Have Been Injected into You, Sprayed into the Air, Put into Your Foods in Addition to Natural Parasites.

- Successful cancer healers have found, said: "Cancer is parasites", "Cancer is Fungus"  Fungus acts as a parasites and spews tons of toxins into your body.  The Candida fungus' waste products puts out around 70 toxins into your body once it escapes your gut, and most people arguably have leaky gut thanks to the satanic allopathic pharmakeia MD world, their shots, their medicines, their treatments and their infiltration into government after which started poisoning and infecting us from every angle that you can imagine.  - The Jabbed have had some hideous parasites injected into them.  If you exchanged fluids with the jabbed you may have picked up much of those parasites . Plus you have the AI Cyborg robot self building parasite.  These foods are associated with being heavy anti parasite and are mostly easy to eat on a regular basis.  - Technically everyone, at least in the USA has a large parasite problem mostly thanks to the satanic allopathic pharmakeia MD world and their infiltration into everything.  - So what's the bottom line root cause here?  It's the satanic allopathic pharmakeia MD world.  They are the parasites that must be detoxed out of the planet, everything and everyone related to it must be shut down and brought to justice.  Those supporting the satanic allopathic pharmakeia MD world are in association, guilty of their crimes. The satanic allopathic pharmakeia MD world is the most prolific mass maimers and murders, arguably this world has ever known - and they'll tell you from their own statistics!   If you want humanity to survive then satanic allopathic pharmakeia MD world must go with zero compromise.  All those in the satanic allopathic pharmakeia MD world - repent and get out of Babylon (the satanic allopathic pharmakeia MD world) as fast and as far away as you can. Save  yourself and save your soul.  You have military tribunals awaiting you and worse, when the masses find out how you conned them all these decades it is expected to be a brutal slaughter when they find out that you murdered their family members and their children.  There will be nowhere you can hide.  - Not intended to he health advice. Seek the advice of your own non satanic, knowledgable health care professional  Parasites Thrive in a Weak Host and a Host that Feeds them the Garbage They Like or and Excess of a Food Type Out of Balance, Out of Natural Balance Such as Refined Grain, Sugars Etc. Others Call Bad Gut Biome Bacteria Parasites But They Exist Largely as a Clean Up Crew for The Junk and Toxins that You Keep Eating and Drinking Plus Junk in Toxins You Take in from Your Poisoned Air Found Excellent Article That Takes You Through the List and Benefits Along with Clinical Studies of Multiple Foods that  You Can Start Using HABITUALLY to Help Battle and Knockout Bad Parasites in the Body.  This is Super Important for the Vax'd But Also the Non Vaxed.   Did you know that you can pick up someone's gut biome, one's personal biome just by hanging around them?  They have a what was it, around a 3 foot cloud where not only their soul aura floats but their physical gut biome, physical body biome floats.   So careful who you hang around. Don't hang around gross toxic people or vax'd people or they will pollute your body and your soul. (See Kat Kerr videos on soul pollution and how to cleanse out your soul through losing)  Flaxseed oil - Sauerkraut - Pumpkin seeds - Cayenne pepper (easy to take in capsules)(has many benefits) - Garlic - cooking, garlic oil capsules, garlic powder capsules make it easier - Figs - Dried figs are great Terrasoul and others, Smyrna figs best, tasty, powerful, remember it was a Fig poultice on skin infection that cured Hezekiah as God instructed prophet to use on him allowing him to advance into his 15 year extension  - Ginger - easy to add some slices of ginger to your cooking, baking, drinks.  Organic ginger powder makes it easy too.  Ginger powder capsules. Tons of benefits. - Cinnamon - well you know what to do with cinnamon - add it to everything!  Ceylon cinnamon considered best.  - Cloves - highly anti-parasite. Super antioxidant.  Add to your cooking, baking. Capsules are popular.  Tinctures.  - Turmeric - a Master food, supplement over 700 clinically studied benefits.  A strong turmeric habit has been associated with wonders.  - Kimchi - Koreans will love you if you eat your Kimchi! :) - Berries - the fresher the better.  Sometimes organic frozen berries are "fresher" since they can pick them ripe naturally then quickly freeze them for top quality.  - Pomegranate - it's Biblical!  Juice too.  There are pomegranate supplements! See Article for The Details and Clinical Studies Here: 13 Best Foods That Kill Parasites In Humans

What is a parasite?

A parasite is an organism that lives on or inside another organism, causing it harm. It feeds at the expense of its host, thus depriving it of many key nutrients necessary for its proper functioning. Moreover, an internal parasite (endoparasite) can also harm its host by releasing toxins, such as metabolic wastes, into its body.

What are common human parasites?

Human parasites include protozoa and worms1. Parasitic worms (helminths) comprise different groups, such as2 - Roundworms (nematodes) - e.g., Ascaris, pinworms, and hookworms - Tapeworms (cestodes) - e.g., Taenia and Echinococcus - Flatworms (trematodes) - e.g., Liver flukes and blood flukes Protozoa are one-celled animals found worldwide. All higher animals are infected with one or more species of protozoa3. The most significant parasitic protozoa that infect humans globally are4: - Plasmodium - Trypanosoma - Leishmania

Where do human parasites live?

Internal parasites can colonize different parts of the human body, such as - The digestive system - Connective tissue - The circulatory or lymphatic system - Hollow organs (lungs or urogenital organs) Read the full article

[justperfumeasks]

Do you have any recommendations for autumn perfumes?

Hello! Autumn vibes are usually cosy, toasty, bringing to mind things like open fires and smores, and if you're in the USA pumpkin spice season haha. It's also cooler weather so heavier perfumes work better. While I don't personally change my perfume much seasonally, there's several in my collection I would say bring to mind autumn. Feels like everyone in the perfume world is recommending Maison Margiela's By the Fireplace for autumn - it's very smoky, a little sweet, and smells very authentically of a camp fire to me (a bit too authentic for me haha but a good choice if you want that cosy fire vibe). Black Sugar by Korres is a really good amber and caramel that has that sweet, hot drink energy. On that same note is YSL's Opium Black which has coffee notes - I am not a big fan of this one myself, though I did use up my bottle, and it suits the season (the Intense and Illicit Green flankers have even more coffee and and vanilla). This is probably a little heavy for some but I love Dolce & Gabbana's Pour Femme Intense - the marshmallow and sandalwood in this is such a divine and comforting blend. Autumn is also a good time for spicier scents - Narciso Rodriguez's Rose Musc has cloves, cinnamon and rose and brings to mind that kind of mulled wine vibe. MOR have an Orange Blossom and Tobacco Leaf perfume that is a lighter version of those same kind of dank autumn notes. We discussed Demeter the other day and they have a really authentic smelling Pumpkin Pie spray, which I don't have any more but recall really enjoying. Twilly d'Hermès Eau de Parfum screams autumn and scarf weather to me too - while the top notes are very springy it dries down to a comforting powder with a kind of herbal quality. Hope some of those give you some ideas! x

[linlincoffee]

The Names of Different Coffee Drinks

Coffee drinks have many different names that come from many sources. Coffee houses have 64 drink selections they agree have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista is one who knows how to make them all.

Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce.

The Baltimore is an equal mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot of espresso creating a strong taste.

The Black Tie is a traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.

The Breven is made with steamed half and half cream while the Caffè Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations include the Long Black, Lungo and Red eye.

The European Café au Lait is a continental tradition known by different names, but is the most popular drink in European coffee houses. It is made using strong or bold coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio.

Cafe Bombon was made popular in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Asian version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is used, to create two separate bands of contrasting color.

In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This beverage was popularized by large coffee chains such as Starbucks.

The Cafe Medici starts with a double shot of espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or lemon peel, which is usually topped with whipped cream. This drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.

A Cafe Melange is a black coffee mixed or covered with whipped cream. This drink is most popular in Austria, Switzerland and the Netherlands.

A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish.

Coffee milk is similar to chocolate milk; but coffee syrup is used instead. It is the official state drink of Rhode Island in the United States.

A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. When bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate.

Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or chocolate. In the U.S., it usually refers to a cappuccino made with chocolate.

Cafe Zorro is a double espresso added to hot water in a 1 to 1 ratio.

Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour over ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is called Cafe del Tiempo, hot, or Cafe con Hielo, ice.

Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. The foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer.

The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal cafè latte is being flavored with a spiced tea concentrate.

A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder.

A Cortado, Pingo or Garoto is an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to coffee is between 1 to 1 to 1 to 2. Milk is added after the espresso is made.

Decaf is a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso.

An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, ice cream coffee consists of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.

An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added.

A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a single shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia.

Frappuccino is the name and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors.

Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass with about one quarter coffee, three-quarters foamed milk.

Guillermo was originally made with one or two shots of hot espresso, poured over slices of lime or on ice; sometimes served with a touch of milk.

Another seasonal blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder.

Greek frappé coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. It is a very popular Greek summer drink.

A Green Eye, also known as Triple Death, is dripped coffee with a triple shot of espresso.

Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee varieties include Farmers Union Iced Coffee and Toddy coffee.

South Indian Coffee, also known as Madras Filter Coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular in the southern states of India.

Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder or granules. Some brands include Chock full o'Nuts, Japanese canned coffee, Moccona and Nescafe.

Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar.

Kopi susu is found in Malaysian Borneo and Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk uses sugar instead of sweetened condensed milk.

Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping,

Liqueur coffee, is brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffee mixture to help the cream float. There are 17 varieties; each uses a different liqueur.

Macchiato is an espresso with a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the cup. Cocoa is then sprinkled over the drink.

Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and the rest coffee. It's an evening drink.

Mazagran is a long cold coffee beverage from Portugal and served in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes and a slice of lemon.

Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, but a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.

Pumpkin Spice Latte is a Fall seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of pumpkin pie spice.

Pocillo is a shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups made for the purpose in Latin America.

Raspberry Mocha is a regular mocha with raspberry flavoring.

Red Eye is a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream along with a single shot of espresso.

A Red Tux is a Zebra Mocha with raspberry flavoring.

Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular.

Ristretto is a very short shot of espresso coffee. All strengths of flavors are usually attributed to espresso in general, but are more pronounced in Ristretto.

Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk.

A Torpedo is made by placing the froth from steamed milk in cup with espresso coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through conventional cappuccino.

Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.

Turkish coffee is made by immersing the coffee grounds in water that is hot but not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch to two teaspoons. Pouring that creates the most foam is considered the best cup.

Vienna coffee is the name of a popular traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee cup, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings.

White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, white chocolate syrup. This sugary drink is often topped with whipped cream.

Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong. Made of a mixture of coffee and Hong Kong-style milk tea, it is served hot or cold. Yuanyang means pair of two unlike items as used in this drink.

Zebra Mocha, sometimes known as a Black Tux, is a mixture of regular mocha with a white chocolate mocha.

Local drinks add to the variety of coffee drinks covered here as do new creations whether by customers or by baristas themselves. If they become known around the world, they will join the list above.

[hawkbucks]

SteveTony Harry Potter AU for anon! :D Whose ask I have lost once again since it was on my old blog. 

Original prompt: hogwarts!au where tony & steve's class started lessons abt Amortentia, but Tony is unaware of w/c potion they are brewing; he's too out of the loop bc of another allnighter maybe? So Tony's confused as to why the room smells so much like Steve & thinks that he’s pranking him bc of a prank he did on him earlier? Or thinks Steve somehow found out he likes him and it's his way of teasing/making fun of him so he snaps loudly at Steve to Cut It Out

Tony wrinkles his nose as he measures out exactly 20 grams of powdered moonstone and adds it into his cauldron. They’re supposed to be making a potion that does… things? To be quite honest, he isn’t sure what it is they’re supposed to be making. Every word that his professor uttered went in one ear and out the other, the nook and crannies of his mind busy being taken over by dreamy thoughts of cuddling up in his warm bed with a belly full of food. Damn his N.E.W.T.-levels and the near obsessive way they have to study for them.

He stirs his potion clockwise once, then counterclockwise thrice, idly following the instructions written out on the textbook he has sitting next to his cauldron. He reduces the flame underneath his cauldron and leaves the potion to simmer, waiting for it to turn a sky blue.

He starts to crush 5 dried rose petals in his mortar and pestle, eyes wandering around the room. One student, Peter Quill if his memory serves him right, seems to having trouble with the way that he’s still trying to stir some peppermint into his cauldron. Another student, Kamala Khan, seems to have already finished, the professor standing over rnext to her and complimenting the fantastic sheen of her potion.

Then there’s Steve Rogers, who Tony’s eyes always seem to land on no matter where they are or what they’re doing. He seems to be on the same stage as Tony, the tip of his pink tongue poking out between his teeth as he works on crushing the petals. Tony briefly wonders if Steve’s hands are as large as they appear to be.

That’s inappropriate, his mind chides, but can anyone blame him? Steve Rogers is the epitome of perfect Hogwarts student. He’s a prefect (that Tony strongly suspects will be made Head Boy) as shown by the badge pinned to his chest, the Keeper on the Gryffindor Quidditch team along with being the team captain, an excellent dueler, and he’s earned an Outstanding on all of his O.W.L’s bar 2 subjects.

In short, he’s way out of Tony’s league, which is exactly why Tony’s chosen to have a crush on him.

It’s not helped by the fact that Steve seems to go out of his way to talk to Tony whenever he can, whether that means complimenting him on his wandstance or offering to buy him a Pumpkin Pasty or a Cauldron Cake whenever their shockingly interwoven group of friends ventures to Hogsmeade for the weekend. Plus, Steve, it turns out, is a bit of a nerd when it comes to collecting Chocolate Frog cards. It’s frustratingly endearing, especially when he offered to give Tony his card of Derwent Shimpling simply because he knew that Tony was intrigued by Shimpling’s story.

Speak of the devil, Steve catches his eye and smiles sweetly, eyes closing into crescents as he tilts his head to the side.

Tony huffs, embarrassed at being caught staring, and turns his eyes back to his cauldron.

The potion’s color is satisfactory, and he assumes the petals are crushed enough. He places the pestle off to the side. Using one hand, he stirs the potion clockwise and pours in the petals with the other.

It takes effect almost immediately; the surface of the potion forms this beautiful mother-of-pearl sheen, starting from where the petals were dropped in and expanding the more and more Tony stirs it. Steam spirals up into the air. He takes a deep breath, relieved that his potion turned out better than he expected.

And, wow, that potion smells fantastic. Freshly brewed coffee, petrichor, and… Steve, all sandalwood and vanilla. He takes another sniff, chest clenching when he realizes that Steve’s scent isn’t going away. He fists his hands, shoving them into the pockets of his robes.

The first thing his mind jumps to is that Steve knows. He knows all about Tony’s pathetic little crush on him and decided to tease him by spraying that stupid cologne or whatever he uses all over the room to see that lovesick look in Tony’s eyes whenever he catches a whiff of that scent that he associates so strongly with desire. It has him thinking whether Steve ever thought of him as a person or if he thought of him as a heart that he could string along and play with until he got bored.

God, and all of his other friends probably knew about this, too. Lose one, lose ‘em all, he supposes.

“Can you cut that out, Rogers?” he calls out, an agitated set to his jaw. He ignores the curious looks that a few other students throw his way.

Steve looks up from where he’s putting the petals into his own mixture, confused and looking as innocent as the day he was born. “What? I’m—am I doing something wrong?”

He’s a good actor, Tony’ll give him that. How else would he have been able to put him under the false pretense that Steve might actually want to be friends? “Stop spraying your perfume all over the room. It’s suffocating.”

Steve’s eyes go wide. Ha. Caught. “I’m—I’m not spraying anything.”

Tony snorts. “Sure.”

“No, I—Tony, you know what we’re making, right?” A few students snicker in the background, and Steve throws a hard glare their way. “We’re making Amortentia.”

Amortentia. Oh. Oh, no. He looks down at the textbook and, sure enough, Amortentia is written in bold words right at the top of the page. Heat engulfs his entire face and his knees start quaking. The most potent love potion in existence, he reads, finding this all very familiar from the precursory study he had to do a week before, distinctive for its mother-of-pearl sheen, spiraling steam, and an odor unique in the fact that it adapts itself to smell pleasant to anyone within sniffing range, with each person having their own combination. He should’ve known the second the petals hit the liquid.

Instead, he ends up outing his crush in front of all his classmates. Gossip spreads like wildfire around the school, so he has no doubt that everyone from the Headmaster to the squid in the damn lake would know about his crush by the end of the week, if not the end of the day.

“Professor,” Tony manages to get out, voice miraculously not wavering, “I need to use the restroom.”

He doesn’t wait for his professor to reply before he’s sweeping out of the room, tears threatening to fall.

Stupid. How could he be so stupid. He couldn’t just keep his mouth shut and confront Steve about it after class. No, he had to put on a show and now everyone knows. Everyone knows. They’re probably making fun of him. Steve’s probably laughing. Fine. It’s fine.

“Tony, wait!” Steve calls out from behind him, having followed him out into the hall.

He continues to walk, upping his speed. If Steve wants to mock him, then he can damn well do it later.

Steve’s footsteps get faster, louder, and then Tony’s wrist is held in a firm yet gentle grip, keeping him from moving any further forward. “Wait, Tony, please,” Steve says, out of breath.

Tony turns around, eyebrows furrowed together as he desperately tries to blink away the tears. “It’s not like you’re giving me much of a choice,” he grouses. He gives one experimental tug of his wrist, unsurprised that Steve’s grip doesn’t falter even a bit.

Steve pulls him closer until they’re standing almost chest-to-chest. Tony has to tilt his head up to even look at Steve in the eye. “The Amortentia… did you really not know?”

A peal of laughter tears itself from Tony’s throat. “No. I didn’t know. Why? You here to make fun of me all because it had your scent? Because I admitted to having a crush on you without me even knowing?” He tries one more time to get his wrist out of Steve’s hand. “That’s a pretty low blow, Rogers.”

Steve shakes his head. “The Amortentia scented like you for me.”

He sounds so genuine, so honest, that Tony hopes. Oh, he hopes. “You’re joking,” comes out of his mouth instead. “You’re lying.”

“Out of everything you think I’d lie about, do you really think I’d lie about this?” Steve says. “Honey and lavender. That’s what I smell, and it comes from you. You and hot chocolate and paint. That’s what it smells like for me. I like you, Tony. I’ve always liked you.”

Tony frowns. “Yet you’ve never told me.” 

“I didn’t think you’d like me back,” Steve admits, expression turning sheepish. “I mean, you could have anyone, really, so I… I don’t know. I didn’t think that I’d have a chance.”

“You,” Tony says in disbelief, “didn’t think you’d have a chance with me?”

Steve shrugs, smiling nervously. “You’re real kind, Tony. I’ve seen how you are with that Peter Parker kid; you’re basically his older brother. You’re not afraid to speak up, and I admire that. You’re smart and talented and…—” a red flush appears on Steve’s cheeks— “you’re cute. You could have anyone, and I didn’t think that you’d want that anyone to be me.”

Tony searches Steve’s face, stares him in the eye, looks for anything that could tell him that Steve is lying. He wants to believe that Steve is truthful, but he doesn’t want to but his heart at risk by blindly accepting his words at face value.

Thankfully, he finds nothing but earnesty.  

“You’re really not lying, are you?” he says, voice no louder than a whisper.

Steve swallows, his adam’s apple bobbing. “I’m really not.” He loosens his grip on Tony’s wrist. “Sorry for just grabbing you like that. I do, uh… I do like you very much.” He fully lets go of Tony, chewing on his lower lip.

Tony nods. “It’s alright.” He hesitates for a second before slowly reaching out with one hand and intertwining his fingers with Steve’s, restoring that connection. “We should probably get back to class.”

Steve laughs and squeezes Tony’s hand. “We probably should.”

[divya1234]

The Nutritional Powerhouse of Pumpkin Powder

Pumpkin powder, derived from the nutritious and versatile pumpkin (Cucurbita pepo), is a highly beneficial ingredient that offers a range of health benefits. This vibrant orange powder, produced by spray drying ripe pumpkins, retains the essential nutrients found in fresh pumpkins, making it an excellent addition to various culinary and health applications.

Nutritional Benefits

Rich in Beta-Carotene: Pumpkin is one of the best-known sources of beta-carotene, a powerful antioxidant responsible for its bright orange color. Beta-carotene is converted into vitamin A in the body, which is crucial for maintaining healthy vision, skin, and immune function.

Low in Calories, High in Nutrients: Despite being low in calories, pumpkin powder is packed with vitamins and minerals. It is an excellent source of vitamins A, C, and E, as well as potassium, magnesium, and dietary fiber. These nutrients support overall health and well-being.

Antioxidant Properties: The antioxidants in pumpkin powder help protect the body from oxidative stress and reduce inflammation. This can lower the risk of chronic diseases, including heart disease and cancer.

Supports Digestive Health: The dietary fiber in pumpkin powder aids in digestion and promotes a healthy gut. It can help prevent constipation and support regular bowel movements.

Boosts Immune System: Pumpkin powder's high vitamin C content enhances immune function, helping the body fight off infections and illnesses more effectively.

Production Process

The production of pumpkin powder involves a meticulous process to ensure the preservation of its nutritional qualities:

Selection of Raw Materials: Only high-quality, ripe pumpkins are selected for production.

Cleaning and Preparation: The pumpkins are thoroughly cleaned and prepared for processing.

Pulp Extraction: The pumpkin pulp is extracted and processed into a slurry.

Spray Drying: The slurry is spray-dried to produce a fine, free-flowing powder. This process involves removing moisture while retaining the essential nutrients and flavor.

Packaging: The final product is sieved for consistency and packaged under hygienic conditions to maintain its quality.

Culinary Uses

Pumpkin powder is incredibly versatile and can be used in a variety of culinary applications:

Baking: It can be used as a healthier alternative to wheat flour in baking. Pumpkin powder adds moisture and flavor to cookies, cakes, muffins, and bread.

Soups and Sauces: Adding pumpkin powder to soups and sauces enhances their nutritional value and imparts a rich, creamy texture.

Smoothies and Beverages: It can be blended into smoothies, shakes, and other beverages for a nutritional boost. Pumpkin powder also acts as a natural sweetener and colorant.

Snacks: Use pumpkin powder in energy bars, granola, and other snacks to increase their nutrient content.

Condiments: It can be incorporated into spice blends and seasonings, adding a unique flavor and nutritional benefits.

For more information visit us:

[thesporkidentity]

Roasted Gourd Seeds

One of my favorite parts of autumn and winter squash is that you get to eat the seeds afterwards. You can do this with whichever types of seeds, but the smaller ones from acorn squash will take less time that the larger ones from a pumpkin. Basically acorn < butternut < spaghetti < pumpkin in terms of timing. This is a really simple one, really the only important thing is the temp and timing because I can’t tell you how many times I burned them working that out and i need to save it somewhere so i stop doing that lol.

Ingredients

Seeds

Salt

Pepper

Any other seasoning you want

Cooking spray

Directions

Wash the squash goop off the seeds and let them dry out for a day.

Preheat oven to 350F.

Line a cookie sheet with tin foil and spray with a light layer of cooking spray.

Lay out your dried seeds and spray with a light layer of cooking oil (you can toss in oil, but I always end up with too much and it doesn’t work right. So for me, personally, it’s better to use the olive oil spray so they’re not saturated.)

Sprinkle salt and pepper on top (and whatever else you like, paprika and garlic could taste nice, or you could do curry powder and cumin, or cinnamon and some brown sugar, but I just like the salt and pepper and the flavor of the seeds themselves).

Bake for 12-15 minutes until they’re a nice golden brown.

[coolveggiedelightuniverse]

Fall Cornucopia Stuffed Acorn Squash

This stuffed acorn squash dish tastes like fall. The stuffing includes, among other things, sweet potato, apple, vegan sausage, pumpkin seeds, and cranberries. All this goodness comes in at under 400 calories per serving and has a little over 18 grams of protein per serving.

Makes 4 servings

Ingredients

For the Baked Squash

2 large acorn squash

Olive oil cooking spray

Black pepper

Sea Salt

1/2 tsp dried Rosemary

Directions for the Squash

Preheat oven to 400 degrees Fahrenheit

Wash squash and cut in half stem to end and scoop out seeds with spoon

Spray inside of squash lightly with the olive oil

Season each squash with a dash of sea salt, black pepper, and dried rosemary

Using a fork pierce outside of squash on each side

Place on a baking sheet lined with parchment paper (the parchment paper will save you much time afterwards, when it is time to clean up!

Once oven is preheated, cook in oven for 45-50 minutes, or until tender.

While the squash is baking, you can prep and cook the stuffing

Once squash is done and removed from oven, reduce oven heat to 350 degrees Fahrenheit

For the Stuffing

2 tsp olive oil

1 small yellow onion, thinly sliced

2 garlic cloves, minced

2/3 cup white wine (I used a Chardonnay; if don’t have wine, you can substitute vegetable broth)

1/2 cup vegetable broth

1 1/2 cup diced sweet potatoes

1 vegan serving vegan sausage (I used Field Roast’s Vegan Apple Sage Sausage, diced

1 medium yellow apple, peeled and diced

1/2 cup dried cranberries

1/4 cup raw pumpkin seed

2 Tbsp pin nuts

Sea salt and pepper

1 tsp dried parley

1 tsp dried thyme

1 tsp ground sage

1/2 tsp cinnamon

1/4 cup pure maple syrup

1 tsp vegan Worcestershire sauce (store bought or you can easily make your own, see below)

1/2 cup parmesan (vegan or regular, if you prefer)

Fresh parsley or dried for garnish

Directions for Making the Stuffing

Heat 2 tsp of olive oil over medium heat

Once oil is hot, add the sliced onions, a dash of salt, and black pepper

As onions start to brown, add 1/3 cup of the white wine and reduce

Once liquid has absorbed, add the sausage, minced garlic, and diced sweet potato to the onions; then add the remaining 1/3 cup of wine, plus the parsley, thyme and sage. Cook until the liquid reduces

Add the vegetable broth, cranberries, pine nuts, pumpkin seed, and apple, vegan Worcestershire sauce, and cinnamon. Cook covered for 5-6 minutes on medium heat, or until the sweet potatoes are tender and the apples cooked.

Remove lid and add the maple syrup. Cook until the maple syrup is reduced to a honey-like consistency

Taste to see if needs more salt, if so add a dash

Once ready, spoon 1/4 of the mixture into each of the squash.

Top with Parmesan cheese

Bake in oven (temp reduced to 350 degrees Fahrenheit) for 15 minutes

Garnish with chopped fresh parley (or dried) and serve

Nutritional Information (per Serving) 

Calories:        343

Protein          18.5 grams

Total Fat        6.4 grams (Sat. fat 1.7 grams)

Cholesterol .  4.4  mg

Recipe for Homemade Vegan Worcestershire Sauce

1 cup Apple Cider Vinegar

1/3 cp Coconut Aminos

3 Tbsp Brown Sugar

1 tsp Dijon Mustard

1/4 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp garlic powder

1/2 tsp, onion powder

1/8 tsp black pepper

Place all ingredients in a sauce pan, bring to a boil on stove top, reduce heat to low, allow to simmer 3 minutes. Remove from heat, Once cooled, it is ready to use. Store in airtight container in refrigerator. Good for about one month.

[dailyveganmeal]

Vegan Carrot Muffins

These gratifying, hearty Vegan Carrot Muffins are a cozy way to start out your mornings.  Make them ahead of time and enjoy them to your heart's content when you want a quick breakfast on the run or for a healthy afternoon snack for the kids.

These Vegan Carrot Muffins are fluffy, moist and delicious.  Just like carrot cake, you can add in pecans or walnuts, raisins, dried currants, chocolate chips or coconut to give them some extra texture. Whole-wheat flour will make them even healthier, if that's a 'healthy' goal for your New Year's resolution.  We also really like this King Arthur White Whole Wheat Flour (Amazon affiliate link).  It tastes like all-purpose flour, but is a lot healthier.  You can also make them more lightened-up by not adding a vanilla glaze on top, but I like a little sweetness, so I love me some vanilla glaze on top. YUM! By drizzling some vanilla glaze on top you make these sweet treat dessert muffins and you can also control how much glaze you want on top!

Once the carrots are finely shredded, this recipe is so easy to throw together.  One large bowl and no mixer and most importantly, when mixing the batter, mix it until it is just combined. When you over-mix the batter, the air bubbles collapse and ruins the fluffy texture.  This is the golden rule when making most quick breads and muffins. Also, after removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.  Otherwise, they will continue to bake which may dry the muffins out. Enjoy these lightly spiced carrot muffins that the whole family will love for breakfast or as a snack anytime of the day.  You might also enjoy these Chocolatey Vegan Pumpkin Muffins too!

Vegan Carrot Muffins

Enjoy a lightly spiced carrot muffin that the whole family will love for breakfast or snack anytime of the day. Drizzle some vanilla glaze on top to make them sweet dessert muffins. Vegan Carrot Muffins1 cup unsweetened applesauce or 2-3 bananas (mashed)1/2 cup maple syrup or ¾ to 1 cup brown or granulated sugar1 flax egg3 tablespoons vegan butter (melted or you can use olive oil, or oil of choice or 6 tablespoons of your favorite nut butter)1 teaspoon pure vanilla extract1 1/2 cups all purpose-flour (or whole wheat flour or gluten-free flour 1 for 1)1 teaspoon baking powder½ teaspoon baking soda2 teaspoons ground cinnamon1/4 teaspoon salt1 cup carrots (finely shredded or grated, 2-3 carrots)1/2 cup of your favorite mix-ins raisins (pecans, walnuts, or chocolate chips, or coconut)Vanilla Glaze1 cup powdered sugar1-2 tablespoon almond milk Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or spray tins with non-stick cooking spray.In a large bowl whisk the applesauce, maple syrup or sugar, flax egg, melted vegan butter or oil, and vanilla. Stir in the flour, baking powder,, cinnamon, and salt. Stir ingredients together until just combined and flour still showing through.Fold in the shredded carrots and any of your add-ins and mix until just combined without overmixing. Overmixing makes them chewy.Using an ice cream scooper, divide the batter between the prepared muffin cups and bake 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from tins shortly after baked and transfer to a wire rack to cool. If you want to add vanilla glaze for a sweeter treat, mix together 1 cup of powdered sugar and 1-2 tablespoons almond milk and drizzle over muffins.To store, seal at room temperature for up to 3 days. Vegan Carrot Muffins Gallery

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[aloveafare]

Winter Menu Ideas: Soup, Salad, and Dessert

Need a full meal idea? First we have Acorn Squash Soup with Wild Rice and Toasted Pecans. Then we are on to a Panko Chicken and Mixed Greens Salad. And for dessert some Eggless Tahini Pumpkin Brownies. 

Acorn Squash Soup with Wild Rice and Toasted Pecans

Makes 4 servings

INGREDIENTS

1 medium acorn squash

1 teaspoon olive oil

¼ cup chopped celery

1 clove garlic, crushed

2 cups vegetable broth

1 cup milk

½ tablespoon dried tarragon

salt and pepper to taste

½ cup pecans chopped

1 (8 ounce) package ready to serve wild rice ( I use Simply Balanced Cultivated Wild Rice)

optional dollop of plain Greek yogurt

DIRECTIONS

Slice acorn squash in half and remove seeds. Place squash skin side down in steam pot with a little bit of water, enough to cover the bottom. Cover and steam for 15-20 minutes or until flesh is tender. 

In a separate pan add olive oil and celery. Heat on medium heat 5 -7 minutes. Add garlic and remove from heat. Stir to coat garlic with a little oil. Set aside. 

Once squash is cool remove flesh from skin by using a spoon and scooping it out. Discard skin and put flesh back in soup pot without steamer basket. Turn heat to medium-high and add celery and garlic mixture, vegetable broth, milk, dried tarragon, salt, and pepper. Heat 5-7 minutes and then turn down to simmer for an additional 5-7 minutes. 

Meanwhile heat wild rice according to package instructions. Heat the pan you used to cook the celery and garlic and heat on medium heat. Add pecans and heat 5-6 minutes or until slightly brown keeping a close eye on them so they don’t burn. 

When squash is heated through remove pot from heat and puree mixture with an immersion blender, regular blender or food processor. 

Pour soup in bowl and add wild rice and pecans. Add optional dollop of plain Greek yogurt. 

Mixed Greens and Panko Chicken Salad

Serves 4-5

INGREDIENTS for Panko Chicken

2 cups panko bread crumbs

1 tablespoon garlic salt

1 teaspoon dried parsley

1 teaspoon dried tarragon

1 teaspoon dried sage

½ teaspoon black pepper

1.5 pounds chicken breast tenderloins

1 cup plain Greek yogurt

¼ cup milk

¼ cup water

INGREDIENTS for Mixed Greens Salad

1 package mixed greens

Zucchini slices

Pomegranate seeds

juice from one lemon

1 crushed garlic clove

1 teaspoon apple cider vinegar

½ cup plain Greek yogurt

1 tablespoon olive oil

1-2 tablespoons water if too thick

cracked black pepper

DIRECTIONS for Panko Chicken

Preheat oven to 400 degrees Fahrenheit. Spray a large cookie sheet with oil and set aside. To a bowl add bread crumbs, garlic salt, parsley, tarragon, sage, and black pepper. Stir to combine.

In a separate bowl add yogurt, milk, water and stir to combine.

Dredge chicken tenderloins in yogurt mixture and then in bread crumb mixture.

Place chicken tenderloins on a prepared baking sheet. Leave some room between each tenderloin. Spray tops of chicken tenderloins. Bake 10 minutes, check and flip. Put back in oven and bake an additional 7-10 minutes checking after 7 minutes. The chicken temperature should reach 165 degrees.

While chicken is baking place equal amounts of mixed greens, zucchini slices, and pomegranate seeds on each plate.

To a jar with a lid add juice from lemon, crushed garlic clove, apple cider vinegar, plain Greek yogurt, olive oil, and water. Shake well.

At this time the chicken should be done and place pieces on top of mixed greens. Add a sprinkle of cracked black pepper if desired. Drizzle with dressing and serve.

Eggless Tahini Pumpkin Brownies

Makes 12 plus pieces

INGREDIENTS

1 cup sugar

½ cup cocoa powder

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

1/3 cup sesame oil

1 cup all natural pumpkin puree

1 cup water

2 tablespoons vanilla extract

3 tablespoons tahini ( I use Pepperwood Organic Whole Seed Tahini)

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 9 square cake pan with oil and set aside.

In a medium bowl mix together sugar, cocoa powder, flour, salt, and baking powder. Set aside.

In a separate bowl mix together sesame oil, pumpkin puree, water, and vanilla extract. Add wet ingredients to dry ingredients and stir to combine.

Pour ingredients into prepared cake pan. Drizzle tahini on top of mixture and swirl around with a knife. Bake in oven 25-30 minutes or until toothpick comes out clean when inserted. They stay fresh for about 3 days.

[blackphoenixalchemylab]

Halloween 2018 Perfume Blends

Calling all witches, hags, demons, goat-lovers, and assorted tricksters! 

We've truly outdone ourselves with the Halloween 2018 collection, exploring strange new depths in diablerie as well as perfumerie. In addition to many classic treats, we've also got a spooky Chaos Theory, a timely Poe tale storyboarded in scent, a pile of Dead Leaves, a ribald new series of blends inspired by goats in classical art, and more! Never fear -- Trading Post's hair gloss and atmosphere sprays will be coming soon! 

You’ll find the full compendium of Halloween scent descriptions below, but BEWARE... You may find more thrills than e'er you bargained for.!

++ HALLOWEEN 2018

ALL SOULS A day of remembrance and intercession. Without the prayers and sacrifices of their families and loved ones, the faithful departed may not be cleansed of their venal sins, and thereby cannot attain beatific vision. On November 2nd, prayers are sung and offerings are made to aid lost souls in transcending purgatory. An incense blend that invokes the higher qualities of mercy and compassion, mingled with the soft, sugared currant scent of offertory soul cakes.

BLUE GHOST BLUES I feel myself sinkin' down I feel myself sinkin' down My body is freezin' I feel something cold creepin' around

My windows is rattlin' My doorknob turnin' round an' round My windows is rattlin' My doorknob turnin' round an' round This haunted house blues is killin' me I feel myself sinkin' down

I been fastin' in this haunted house Six long months today I been fastin' in this haunted house Six long months today The Blue Ghost is got the house surrounded, Lord And I can't get away

They got shotguns and pistols Standin' all round my door They got shotguns and pistols Standin' all round my door They haunt me all night long So I can't sleep no more

The Blue Ghost haunts me all night The nightmare rides me all night long The Blue Ghost haunts me at night The nightmare rides me all night long They worry me so in this haunted house I wished I was dead and gone

- Lonnie Johnson

A ward against evil: bay rum, whiskey, cigar smoke, black pepper, and salt.

BONFIRE TOFFEE Our spin on a traditional Guy Fawkes Night treat: treacle toffee soaked in rich, dark bourbon.

DIA DE LOS MUERTOS A joyous celebration of La Catarina, La Flaca, La Muerte... Glorious, Beautiful Death. In Mexico, death is not something to be feared or hated; She is embraced, loved, and adored. La Muerte is fêted, as the celebrant "...chases after it, mocks it, courts it, hugs it, sleeps with it; it is his favorite plaything and his most lasting love." This is a Mexican paean to La Huesuda: dry, crackling leaves, the incense smoke of altars honoring Death and the Dead, funeral bouquets, the candies, chocolates, foods and tobacco of the ofrenda, amaranth, sweet cactus blossom and desert cereus.

FEEDING THE DEAD A barrel of beer, a pyramid of cakes, and three sticks of incense.

GHOST MUSIC Gloomy and bare the organ-loft, Bent-backed and blind the organist. From rafters looming shadowy, From the pipes’ tuneful company, Drifted together drowsily, Innumerable, formless, dim, The ghosts of long-dead melodies, Of anthems, stately, thunderous, Of Kyries shrill and tremulous: In melancholy drowsy-sweet They huddled there in harmony. Like bats at noontide rafter-hung.

- Robert Graves

Sheets of white musk and lavender curling around a melancholy song of violet root, iris, neroli, and honeysuckle.

GHOULISH Creepy like Creepy and as spooky as Spooky, this is the scent of a black cherry and coconut amaretto confection gently laced with saffron.

THE HAG The Hag is astride, This night for to ride; The Devill and shee together: Through thick, and through thin, Now out, and then in, Though ne'r so foule be the weather.

A Thorn or a Burr She takes for a Spurre: With a lash of a Bramble she rides now, Through Brakes and through Bryars, O're Ditches, and Mires, She followes the Spirit that guides now.

No Beast, for his food, Dares now range the wood; But husht in his laire he lies lurking: While mischiefs, by these, On Land and on Seas, At noone of Night are working,

The storme will arise, And trouble the skies; This night, and more for the wonder, The ghost from the Tomb Affrighted shall come, Cal'd out by the clap of the Thunder.

Black musk, bay leaves, galangal, bourbon vetiver, blackcurrant, and rum.

THE HARE In the black furrow of a field I saw an old witch-hare this night; And she cocked her lissome ear, And she eyed the moon so bright, And she nibbled o' the green; And I whispered 'Whsst! witch-hare,' Away like a ghostie o'er the field She fled, and left the moonlight there.

A leaper between worlds, the tiny trickster; she soars through liminal spaces, dancing in the strange shadows of dawn and twilight.

Warm fur and mandrake root, blue sage and tall grasses, honeysuckle-tinged moonlight, carrot seed, comfrey, and dandelion.

HUESOS DE SANTO On All Saints Day, Spanish families visit their loved ones in the cemeteries, keeping vigil throughout the evening, saying prayers for the dead. Family burial plots are cleaned and tended, and graves are adorned with gladiolas, chrysanthemums, and roses. Bone-shaped pastries called Saint's Bones, or the Bones of the Holy, are baked and shared in honor of the souls in Purgatory, and to remind us of those who no longer share our repast, but with whom we one day hope to be reunited with again.

Orange-glazed cake, dotted with anise seed, and filled with custard, set beside a bouquet of celebratory funeral flowers.

INSIDE THE GOLDEN AMBER OF HER EYEBALLS A ghost, though invisible, still is like a place your sight can knock on, echoing; but here within this thick black pelt, your strongest gaze will be absorbed and utterly disappear:

just as a raving madman, when nothing else can ease him, charges into his dark night howling, pounds on the padded wall, and feels the rage being taken in and pacified.

She seems to hide all looks that have ever fallen into her, so that, like an audience, she can look them over, menacing and sullen, and curl to sleep with them. But all at once

as if awakened, she turns her face to yours; and with a shock, you see yourself, tiny, inside the golden amber of her eyeballs suspended, like a prehistoric fly.

- Rainer Maria Rilke

Sleek black fur and gleaming amber shining in the shadows, a rumble of myrrh, and claws as sharp as ti leaf.

LAMBS-WOOL According to William Shepard Walsh, the Gentleman's Magazine for May of 1784 stated, "this is a constant ingredient at merrymaking on Holy Eve." He also quotes Vallancey's etymological speculation: "The first day of November was dedicated to the angel presiding over fruits, seeds, etc., and was therefore named La Mas Ubhal, -- that is, the day of the apple fruit, -- and being pronounced Lamasool, the English have corrupted the name to Lambs-wool."

A popular holy day beverage in 18th century Ireland: roasted apples mashed into warmed milk and ale, with nutmeg, sugar, ginger, and clove.

MAGNIFICENT AUTUMN By what a subtle alchemy the green leaves are transmuted into gold, as if molten by the fiery blaze of the hot sun! A magic covering spreads over the whole forest, and brightens into more gorgeous hues. The tree-tops seem bathed with the gold and crimson of an Italian sunset. Here and there a shade of green, here and there a tinge of purple, and a stain of scarlet so deep and rich, that the most cunning artifice of man is pale beside it. A thousand delicate shades melt into each other. They blend fantastically into one deep mass. They spread over the forest like a tapestry woven with a thousand hues.

Magnificent Autumn! He comes not like a pilgrim, clad in russet weeds. He comes not like a hermit, clad in gray. But he comes like a warrior, with the stain of blood upon his brazen mail. His crimson scarf is rent. His scarlet banner drips with gore. His step is like a flail upon the threshing floor.

The scene changes.

It is the Indian summer. The rising sun blazes through the misty air like a conflagration. A yellowish, smoky haze fills the atmosphere; and

A filmy mist,

Lies like a silver lining on the sky.

The wind is soft and low. It wafts to us the odor of forest leaves, that hang wilted on the dripping branches, or drop into the stream. Their gorgeous tints are gone, as if the autumnal rains had washed them out. Orange, yellow, and scarlet, all are changed to one melancholy russet hue. The birds, too, have taken wing, and have left their roofless dwellings. Not the whistle of a robin, not the twitter of an eavesdropping swallow, not the carol of one sweet, familiar voice! All gone. Only the dismal cawing of a crow, as he sits and curses, that the harvest is over, – or the chit-chat of an idle squirrel, – the noisy denizen of a hollow tree, – the mendicant friar of a large parish, – the absolute monarch of a dozen acorns!

Another change.

The wind sweeps through the forest with a sound like the blast of a trumpet. The dry leaves whirl in eddies through the air. A fret-work of hoar-frost covers the plain. The stagnant water in the pools and ditches is frozen into fantastic figures. Nature ceases from her labors, and prepares for the great change. In the low-hanging clouds, the sharp air, like a busy shuttle, weaves her shroud of snow. There is a melancholy and continual roar in the tops of the tall pines, like the roar of a cataract. It is the funeral anthem of the dying year.

A scent that wanders through the Ages of Autumn, from the last green leaf to the first breath of winter.

MIDNIGHT BONFIRE Lighting the path between worlds, the beacon at the threshold: night-blooming jasmine, smoldering maple leaves, a cluster of patchouli and blackened ti leaf, black sage, and pinewood smoke.

PUMPKIN CRÈME BRULEE With vanilla bean scrapings.

PUMPKIN DUST Shavings of white pumpkin rind and honey powder.

PUMPKIN MUSK AND BLACK OUDH A strangely romantic, disturbingly erotic perfume.

PUMPKIN TOBACCO Sweet black tobacco infused with dried pumpkin and soaked in bourbon.

SAMHAIN Truly the scent of autumn itself -- damp woods, fir needle, and black patchouli with the gentlest touches of warm pumpkin, clove, nutmeg, allspice, sweet red apple and mullein.

SAMHAINOPHOBIA The Fear of Halloween

Menacing Haitian vetiver, patchouli, and clove with a shock of bourbon geranium, grim oakmoss, and dread-inspiring balsams pierce the innocuous scent of autumn leaves.

SCARECROW TURNED PHILOSOPHER Once I said to a scarecrow, “You must be tired of standing in this lonely field.”

And he said, “The joy of scaring is a deep and lasting one, and I never tire of it.”

Said I, after a minute of thought, “It is true; for I too have known that joy.”

Said he, “Only those who are stuffed with straw can know it.”

Then I left him, not knowing whether he had complimented or belittled me.

A year passed, during which the scarecrow turned philosopher.

And when I passed by him again I saw two crows building a nest under his hat.

- Kahlil Gibran

Corn husks waving on an autumn breeze, beams of amber sunlight, hay bales, and late summer wildflowers.

SUCK IT Sexy and suckable: black cherry brandy.

THIS WAN WHITE HUMMING HIVE And where should the living feel alive But here in this wan white humming hive, As the moon wastes down, and the dawn turns cold, And one by one they creep back to the fold? And where should a man hold his mate and say: "One more, one more, ere we go their way"? For the year's on the turn, and it's All Souls' night, When the living can learn by the churchyard light.

White patchouli leaf, beeswax, ambergris, and pale incense.

WHEN COLORS ALL TO BLACK ARE CAST In night when colors all to black are cast, Distinction lost, or gone down with the light; The eye a watch to inward senses placed, Not seeing, yet still having powers of sight,

Gives vain alarums to the inward sense, Where fear stirred up with witty tyranny, Confounds all powers, and thorough self-offense, Doth forge and raise impossibility:

Such as in thick depriving darknesses, Proper reflections of the error be, And images of self-confusednesses, Which hurt imaginations only see;

And from this nothing seen, tells news of devils, Which but expressions be of inward evils.

- Lord Brooke Fulke Greville

Ink-black musk and dried blackberries, midnight opoponax and sweet labdanum.

THE WITCH BRIDE A fair witch crept to a young man's side, And he kiss'd her and took her for his bride.

But a Shape came in at the dead of night, And fill'd the room with snowy light.

And he saw how in his arms there lay A thing more frightful than mouth may say.

And he rose in haste, and follow'd the Shape Till morning crown'd an eastern cape.

And he girded himself, and follow'd still When sunset sainted the western hill.

But, mocking and thwarting, clung to his side, Weary day!-the foul Witch-Bride.

(Aw, c'mon, Allingham. Foul is a pretty strong choice of words, dontcha think?)

Pale and lovely, with eyes belladonna-wide: hemlock blossoms and ghostly nightshade veiled by wisteria, white frankincense, black amber, and narcissus resin.

YIPE In the vein (GET IT?) of Boo, Suck It, and Spooky, this is a gushing font of sweet bloody black cherry cream and crushed dried blackberries.

++ ALL HALLOWS CHAOS

Turbulent, disordered beauty: sensitive to initial conditions, topologically mixed, and approached by periodic orbits with abandon. A dynamical system expressed through scent.

Each bottle of Chaos Theory is truly unique, a fragrant fractal, and an exercise in the joy of chance and uncertainty! Each is a one-of-a-kind, utterly random combination of scents, the composition of which is based on whim, mood and gut instinct. Each bottle is numbered, and each bottle is unique.

Hail Eris! After a long hiatus, Chaos Theory is back!

This year, the aforementioned chaos is expressing itself through decidedly seasonal metaphors associated with gathering the harvest and welcoming the “dark half” of the year. Is it comfort you seek, or incantations whispered through a tear in the Veil? Thanks to the options below, you don’t have to choose — you can have it both ways! This is an exercise in the joy of chance and uncertainty! Each bottle is a one-of-a-kind, utterly random combination of scents, the composition of which is based on whim, mood and gut instinct.

Most common allergens have been omitted from the experiment. No pennyroyal, no nuts, no cinnamon, no cassia. Regardless, if you have any sensitivities, please do not participate in Chaos Theory. The contents of the oils are not recorded [that’s the whole point!] and we will not be able to answer questions about specific bottles of CT:VIII or guarantee that an allergen is not present in your order.

By purchasing CT:VIII, you agree to absolve Black Phoenix of any responsibility related to an allergic reaction to one of the oils in this series. Please make a responsible choice, and use caution and discretion when ordering. This is intended to be a fun, exciting project.

Each CT:VIII scent has a base inspired by one of our favorite ‘Weenies, in wildly varying proportions:

ALL HALLOWS CHAOS: PUMPKIN SPICE

Variety is the very spice of life, That gives it all its flavor.”

― William Cowper, 1785

Forget about the War on Christmas — the year’s most contentious seasonal battle is actually waged over this inescapable melange of palate-massaging flavors. We’ve got the formula down pat, and invite you to join us in a mad-science experiment: Just how far can we bend it before it breaks?

ALL HALLOWS CHAOS: SAMHAIN 

“Invention, it must be humbly admitted, does not consist in creating out of void, but out of chaos.” ― Mary Shelley, 1831 This Samhain, we’re reveling in the desecration of a classic blend: “Damp woods, fir needle, and black patchouli with the gentlest touches of warm pumpkin, clove, nutmeg, allspice, sweet red apple and mullein.”

++ HALLOWEEN: MASQUE OF THE RED DEATH

Art by Tenebrous Kate

Words by Edgar Allan Poe

THE RED DEATH The "Red Death" had long devastated the country. No pestilence had ever been so fatal, or so hideous. Blood was its Avatar and its seal --the redness and the horror of blood. There were sharp pains, and sudden dizziness, and then profuse bleeding at the pores, with dissolution. The scarlet stains upon the body and especially upon the face of the victim, were the pest ban which shut him out from the aid and from the sympathy of his fellow-men. And the whole seizure, progress and termination of the disease, were the incidents of half an hour.

Splatters of red musk, bruise-purple violets, vetiver, and pimento.

HAPPY AND DAUNTLESS AND SAGACIOUS But the Prince Prospero was happy and dauntless and sagacious. When his dominions were half depopulated, he summoned to his presence a thousand hale and light-hearted friends from among the knights and dames of his court, and with these retired to the deep seclusion of one of his castellated abbeys. This was an extensive and magnificent structure, the creation of the prince's own eccentric yet august taste. A strong and lofty wall girdled it in. This wall had gates of iron. The courtiers, having entered, brought furnaces and massy hammers and welded the bolts. They resolved to leave means neither of ingress or egress to the sudden impulses of despair or of frenzy from within. The abbey was amply provisioned. With such precautions the courtiers might bid defiance to contagion.

Imprisoned in frenzied joy: ribbons of raspberry and red currant streaming through thick goat’s milk.

IT WAS FOLLY TO GRIEVE, OR TO THINK The external world could take care of itself. In the meantime it was folly to grieve, or to think.

Ginger-squeezed champagne with crushed diamonds, orange blossoms, and peach blossoms.

THERE WAS BEAUTY, THERE WAS WINE The prince had provided all the appliances of pleasure. There were buffoons, there were improvisatori, there were ballet-dancers, there were musicians, there was Beauty, there was wine. All these and security were within. Without was the "Red Death."

Gushes of black and red wine splattering damask rose and white pear, engulfed in thick clove incense.

A MASKED BALL OF THE MOST UNUSUAL MAGNIFICENCE It was toward the close of the fifth or sixth month of his seclusion, and while the pestilence raged most furiously abroad, that the Prince Prospero entertained his thousand friends at a masked ball of the most unusual magnificence.

Opulent golden oudh, red benzoin, and bitter almond.

A GIGANTIC CLOCK OF EBONY It was in this apartment, also, that there stood against the western wall, a gigantic clock of ebony. Its pendulum swung to and fro with a dull, heavy, monotonous clang; and when the minute-hand made the circuit of the face, and the hour was to be stricken, there came from the brazen lungs of the clock a sound which was clear and loud and deep and exceedingly musical, but of so peculiar a note and emphasis that, at each lapse of an hour, the musicians of the orchestra were constrained to pause, momentarily, in their performance, to hearken to the sound; and thus the waltzers perforce ceased their evolutions; and there was a brief disconcert of the whole gay company; and, while the chimes of the clock yet rang, it was observed that the giddiest grew pale, and the more aged and sedate passed their hands over their brows as if in confused reverie or meditation. But when the echoes had fully ceased, a light laughter at once pervaded the assembly; the musicians looked at each other and smiled as if at their own nervousness and folly, and made whispering vows, each to the other, that the next chiming of the clock should produce in them no similar emotion; and then, after the lapse of sixty minutes, (which embrace three thousand and six hundred seconds of the Time that flies,) there came yet another chiming of the clock, and then were the same disconcert and tremulousness and meditation as before.

The chiming of the clock: ebony wood and black pepper, narcissus blossom and tuberose, clanging with dull, heavy opoponax and thick olibanum.

THE TASTES OF THE DUKE WERE PECULIAR But, in spite of these things, it was a gay and magnificent revel. The tastes of the duke were peculiar. He had a fine eye for colors and effects. He disregarded the decora of mere fashion. His plans were bold and fiery, and his conceptions glowed with barbaric lustre. There are some who would have thought him mad. His followers felt that he was not. It was necessary to hear and see and touch him to be sure that he was not.

The swirl of a thousand glittering vices: absinthe and laudanum, opium poppy and neroli, star anise and black currant, whip leather and iron shackles, gilded vanilla flower and King mandarin.

GLARE AND GLITTER AND PIQUANCY AND PHANTASM He had directed, in great part, the moveable embellishments of the seven chambers, upon occasion of this great fete; and it was his own guiding taste which had given character to the masqueraders. Be sure they were grotesque. There were much glare and glitter and piquancy and phantasm -- much of what has been since seen in "Hernani." There were arabesque figures with unsuited limbs and appointments. There were delirious fancies such as the madman fashions.

Delirious fancies such as the madman fashions, arabesque figures with unsuited limbs and appointments: orris absolute and leather contorted by cherry and orange blossom.

A MULTITUDE OF DREAMS There was much of the beautiful, much of the wanton, much of the bizarre, something of the terrible, and not a little of that which might have excited disgust. To and fro in the seven chambers there stalked, in fact, a multitude of dreams. And these -- the dreams -- writhed in and about, taking hue from the rooms, and causing the wild music of the orchestra to seem as the echo of their steps.

A blackened lavender mist, thick with opoponax, licorice root, and benzoin.

ALL IS SILENT SAVE THE VOICE OF THE CLOCK And, anon, there strikes the ebony clock which stands in the hall of the velvet. And then, for a moment, all is still, and all is silent save the voice of the clock. The dreams are stiff-frozen as they stand. But the echoes of the chime die away -- they have endured but an instant -- and a light, half-subdued laughter floats after them as they depart. And now again the music swells, and the dreams live, and writhe to and fro more merrily than ever, taking hue from the many-tinted windows through which stream the rays from the tripods.

Dreams writhing to and fro, bubbling up from half-subdued laughter: pink peppercorn, jasmine sambac, and cypress bubbling up through half-subdued white lavender, stabbed through with streams of red musk and black currant.

THE NIGHT IS WANING AWAY But to the chamber which lies most westwardly of the seven, there are now none of the maskers who venture; for the night is waning away; and there flows a ruddier light through the blood-colored panes; and the blackness of the sable drapery appals; and to him whose foot falls upon the sable carpet, there comes from the near clock of ebony a muffled peal more solemnly emphatic than any which reaches their ears who indulge in the more remote gaieties of the other apartments. But these other apartments were densely crowded, and in them beat feverishly the heart of life.

Night-blooming jasmine and cereus reflected through ruddy musk and crimson amber.

THE SOUNDING OF MIDNIGHT UPON THE CLOCK And the revel went whirlingly on, until at length there commenced the sounding of midnight upon the clock. And then the music ceased, as I have told; and the evolutions of the waltzers were quieted; and there was an uneasy cessation of all things as before. But now there were twelve strokes to be sounded by the bell of the clock; and thus it happened, perhaps, that more of thought crept, with more of time, into the meditations of the thoughtful among those who revelled. And thus, too, it happened, perhaps, that before the last echoes of the last chime had utterly sunk into silence, there were many individuals in the crowd who had found leisure to become aware of the presence of a masked figure which had arrested the attention of no single individual before. And the rumor of this new presence having spread itself whisperingly around, there arose at length from the whole company a buzz, or murmur, expressive of disapprobation and surprise --then, finally, of terror, of horror, and of disgust.

Terror, horror, and disgust: a bowel-churning sweet clench of myrhh and green musk in a pool of suffocating black moss and a shock of white cognac.

THE SCARLET HORROR In an assembly of phantasms such as I have painted, it may well be supposed that no ordinary appearance could have excited such sensation. In truth the masquerade license of the night was nearly unlimited; but the figure in question had out-Heroded Herod, and gone beyond the bounds of even the prince's indefinite decorum. There are chords in the hearts of the most reckless which cannot be touched without emotion. Even with the utterly lost, to whom life and death are equally jests, there are matters of which no jest can be made. The whole company, indeed, seemed now deeply to feel that in the costume and bearing of the stranger neither wit nor propriety existed. The figure was tall and gaunt, and shrouded from head to foot in the habiliments of the grave. The mask which concealed the visage was made so nearly to resemble the countenance of a stiffened corpse that the closest scrutiny must have had difficulty in detecting the cheat. And yet all this might have been endured, if not approved, by the mad revellers around. But the mummer had gone so far as to assume the type of the Red Death. His vesture was dabbled in blood --and his broad brow, with all the features of the face, was besprinkled with the scarlet horror.

When the eyes of Prince Prospero fell upon this spectral image (which with a slow and solemn movement, as if more fully to sustain its role, stalked to and fro among the waltzers) he was seen to be convulsed, in the first moment with a strong shudder either of terror or distaste; but, in the next, his brow reddened with rage.

"Who dares?" he demanded hoarsely of the courtiers who stood near him -- "who dares insult us with this blasphemous mockery? Seize him and unmask him -- that we may know whom we have to hang at sunrise, from the battlements!"

Blasphemous mockery: blood musk and vetiver.

A GROUP OF PALE COURTIERS It was in the eastern or blue chamber in which stood the Prince Prospero as he uttered these words. They rang throughout the seven rooms loudly and clearly -- for the prince was a bold and robust man, and the music had become hushed at the waving of his hand.

It was in the blue room where stood the prince, with a group of pale courtiers by his side. At first, as he spoke, there was a slight rushing movement of this group in the direction of the intruder, who at the moment was also near at hand, and now, with deliberate and stately step, made closer approach to the speaker.

A sycophant’s polished stench: green musk fougere, lime, and rose-tufted wig powder.

A CERTAIN NAMELESS AWE But from a certain nameless awe with which the mad assumptions of the mummer had inspired the whole party, there were found none who put forth hand to seize him; so that, unimpeded, he passed within a yard of the prince's person; and, while the vast assembly, as if with one impulse, shrank from the centres of the rooms to the walls, he made his way uninterruptedly, but with the same solemn and measured step which had distinguished him from the first, through the blue chamber to the purple -- through the purple to the green -- through the green to the orange -- through this again to the white -- and even thence to the violet, ere a decided movement had been made to arrest him.

Death unimpeded: bone-white sandalwood, dry cognac, and chilled ambergris accord.

A DEADLY TERROR THAT HAD SEIZED UPON ALL It was then, however, that the Prince Prospero, maddening with rage and the shame of his own momentary cowardice, rushed hurriedly through the six chambers, while none followed him on account of a deadly terror that had seized upon all.

He bore aloft a drawn dagger, and had approached, in rapid impetuosity, to within three or four feet of the retreating figure, when the latter, having attained the extremity of the velvet apartment, turned suddenly and confronted his pursuer. There was a sharp cry --and the dagger dropped gleaming upon the sable carpet, upon which, instantly afterwards, fell prostrate in death the Prince Prospero. Then, summoning the wild courage of despair, a throng of the revellers at once threw themselves into the black apartment, and, seizing the mummer, whose tall figure stood erect and motionless within the shadow of the ebony clock, gasped in unutterable horror at finding the grave-cerements and corpse-like mask which they handled with so violent a rudeness, untenanted by any tangible form.

The wild courage of despair: a screech of blood orange and a splash of blood entangled in a corpse-mask of tattered white sandalwood stained with balsam and a grime-crusted winding sheet.

ILLIMITABLE DOMINION OVER ALL And now was acknowledged the presence of the Red Death. He had come like a thief in the night. And one by one dropped the revellers in the blood-bedewed halls of their revel, and died each in the despairing posture of his fall. And the life of the ebony clock went out with that of the last of the gay. And the flames of the tripods expired. And Darkness and Decay and the Red Death held illimitable dominion over all.

Darkness, Decay, and the Red Death: blood musk and black tobacco, birch tar and bleeding cypress sap.

Listen to Poe’s complete tale here, on our YouTube Channel:

++ PICKMAN GALLERY 2018

FOR IMMEDIATE RELEASE: ARKHAM’S PICKMAN GALLERY ACQUIRES CURIOUS COLLECTION OF GOAT ART, DEEMED ‘GREATEST OF ALL TIME’ Greatest Of All Time: Portraits of Genus Capra on view at the Pickman Gallery from September 22 to December 28, 2018, Arkham, MA — On view from September 18 through December 28, 2018 at Pickman Gallery, Arkham, MA, Greatest Of All Time: Portraits of Genus Capra. Greatest Of All Time is guest curated by the Santa Fe Art Institute’s Antonia Vasquez-Thackeray, who also holds a degree in Livestock Science.  In this first-of-its-kind exhibition, Mx. Vasquez-Thackeray explores the social co-evolution of humankind and goatkind, a history which stretches back at least 10,000 years. Researchers note that goat remains have been found at archaeological sites in Western Asia including Jericho, Choga Mami, Djeitun, and Çayönü. Via their innate curiosity and horizontally-pupilled eyes, goats have enjoyed a unique view of human civilization, and our ancestors’ myths and legends have proven us nothing if not fearful of their scrutiny. “Our projections in terms of goat consciousness and goat archetypes have eclipsed anything a goat might tell us about us, or itself,“ Vasquez-Thackeray writes in the introduction to her upcoming MY GOAT, MY INQUISITOR, a salvo against the bias and anthropomorphism that has infected the relations between these two closely interrelated worlds -- but which carefully does not disavow the propensity for deceit, diabolism and witchcraft within the Caprian mind. Greatest of All Time consists of works hand-selected to commune with our species’ most recent common ancestor. About this evolutionary MacGuffin, Max Robinson, Ph.D. Molecular Biology and Biotechnology & Evolutionary Genetics, University of Washington, has written: “Millions of years ago, there was some kind of animal that eventually evolved into both goats and humans. It probably had claws rather than hooves or hands. It had a liver, four legs, eyes, and a brain, just like humans and goats still do.” Unfathomably, a lineage extends directly from that ancestor to this season’s exhibition, which will serve as a family reunion of sorts: several goats from Vasquez-Thackeray’s personal herd will be in residence as docents throughout the duration of the show. (Their reactions to the art as well as to the guests will be recorded via motion-capture and analyzed by individuals from SFAI, MIT, and, by special request, members of Arkham’s Thousand Young Lodge.

A BOAR AND A GOAT 18th century Russian lubok, illustrator unknown Red amber, frankincense CO2 absolute, green fig, labdanum, King mandarin, Atlas cedar, and bitter almond.

A HOARD OF CREATURES WITH THE SEVEN DEADLY SINS BEFORE A TAVERN Cornelis Saftleven Peru balsam, leather, castoreum accord, frankincense, and hay.

A YOUNG BOY AND HIS BROTHER SEATED ON A GOAT Christoffel Pierson Polished mahogany, copal resin, Java sandalwood, teakwood, and Sumantran patchouli.

AN ENCAMPMENT OF SHEPHERDS Tassili N'Ajjer, 4000-1500BC Tonka bean, red clay, rose tobacco, and oudh.

ANIMAL ALLEGORY Cornelis Saftleven Dust, dry incense, parchment, and tobacco leaf.

BOY WITH GOAT IN A LANDSCAPE Rudolf Koller Grapevine and ivy, olive blossom, lavender, cypress, bay leaf, honey myrtle, Tuscany sage, and jasmine sambac.

CABRAS Giuseppe Palizzi Black pine, white sage, creeping ivy, and wild juniper.

EEN SATYR Jacob Jordaens A heavy, animalic musk with cognac, fir balsam, grapevine, black cypress, patchouli, honey, and copaiba balsam.

THE GOAT AND THE VINE Harrison Weir Golden apples, cedar and redwood trellises heavy with grapevine, beeswax, hemp, vanilla benzoin, and bois de rose.

THE GREAT HE-GOAT Francisco Goya Haitian vetiver, Egyptian amber, carnation, black musk, pomegranate, patchouli, and smoked ginger.

HALF-HUMAN, HALF-MONKEY BARBERS SHAVING A GOAT Engraving by G. van der Gucht after J. Wootton Bay rum, hay, dried alfalfa, aftershave, and cork stalk.

JACOB WITH THE DAUGHTERS OF LABAN

Louis Gauffier Lebanese cedar, chamomile, frankincense, and cinnamon.

JUPITER NOURISHED BY THE GOAT AMALTHEA Engraving by Jacques Jordaens Goat’s milk, nectar, ambrosia, and honey.

LITHOGRAPH OF A MOUNTAIN GOAT H Weir White sandalwood, black pepper, muguet, agarwood, labdanum, and 3-year aged patchouli.

RUHENDE ZIEGE MIT KITZCHEN

Johann Christian Reinhart Brown musk, leather, castoreum accord, white cedar, amber oudh, and clove bud.

STUDIE EINER ZIEGE Pieter Boel Sweet labdanum with clove, tobacco absolute, and guiac wood.

TWO SHEEP AND TWO GOATS RESTING TOGETHER IN A FIELD A. Ducote Sweet vetiver, bourbon vanilla, and wool.

VENUS PANDEMOS Venus Pandemos Hay, rose otto, red benzoin, torch smoke, and pink carnation.

THE WITCHES’ RIDE

Otto Goetze Red roses and vetiver with cashmere incense, rue, and cauldron spices.

ZOE AND THE GOAT

Lorenz Frølich Caramelized patchouli, cream, and thick golden honey.

++ HALLOWEEN: POMEGRANATE GROVE

About the pomegranate I must say nothing, for its story is something of a mystery. - Pausanias

POMEGRANATE GROVE: ALICE

POMEGRANATE GROVE: DORIAN

POMEGRANATE GROVE: EMBALMING FLUID

POMEGRANATE GROVE: MOROCCO

POMEGRANATE GROVE: SNAKE OIL

++ HALLOWEEN: PILE OF LEAVES

Every leaf tells a story.

DEAD LEAVES AND MAPLE SAP

DEAD LEAVES, BLACKBERRY, AND RED PATCHOULI

DEAD LEAVES, GREEN COGNAC, IRIS ROOT, AND WHITE LEATHER

DEAD LEAVES, SWEET MYRRH, LEATHER, GREEN POMELO, AND RED CURRANT

DEAD LEAVES, BOURBON VETIVER, NAGARMOTHA, AND VANILLA ABSOLUTE

DEAD LEAVES AND RED CARNATIONS

DEAD LEAVES AND PUMPKIN SEEDS

DEAD LEAVES AND SCOTCH

DEAD LEAVES AND WARM SUGAR COOKIES

DEAD LEAVES, SWEET OAKMOSS, WHITE SAGE, AND CHAPARRAL

DEAD LEAVES AND VANILLA INCENSE

DEAD LEAVES, APRICOT, AMBERGRIS, AND TOBACCO

DEAD LEAVES AND COFFEE BEANS

DEAD LEAVES, BLACK TEA, AND TOBACCO LEAF

DEAD LEAVES, MAGNOLIA CHAMPACA, AMBERETTE SEED, PERU BALSAM, AND SUGARED CHESTNUTS

DEAD LEAVES, RED WINE, AND BLACK OUDH

[petnews2day]

Dune Bird Wines Is Pairing Michigan Beans and Grapes

New Post has been published on https://petnews2day.com/pet-news/bird-news/dune-bird-wines-is-pairing-michigan-beans-and-grapes/

Dune Bird Wines Is Pairing Michigan Beans and Grapes

Two products from Michigan are beans and wine, and they pair well together.

9&10’s Meredith St. Henry visited Dune Bird Winery in Northport and paired their wine with bean-inspired dishes with the Michigan Bean Commission.

The three dishes and pairings were: baked buffalo bean dip with Dune Bird Dry Riesling; white bean, kale and roasted butternut squash mac & cheese with Dune Bird Pie Chaser; and Michigan black bean brownies paired with Dune Bird Pure Leland Sparkling and a dirty pumpkin chai.

You can find recipes for all the dishes below.

Baked Buffalo Bean Dip

Makes 10 servings

INGREDIENTS:

2 (15-ounce) cans Michigan White Beans, drained and rinsed (or 3 cups cooked dry beans)

4 ounces light cream cheese

1/2 cup plain Greek yogurt

2/3 cup buffalo sauce

3/4 cup shredded pepperjack cheese

3/4 cup shredded mozzarella cheese

2 green onions, sliced

1/4 cup chopped cilantro

Carrot sticks, for serving

Celery sticks, for serving

Tortilla chips, for serving

DIRECTIONS:

1.Preheat oven to 375° Grease a large pie plate or an 8×8-inch pan with cooking spray and set aside.

In a food processor add one can of the beans with the cream cheese, Greek yogurt, and buffalo sauce; process until smooth. Pour into prepared baking dish.

Stir in remaining white beans, 1/2 cup of pepperjack cheese, and 1/2 cup of the mozzarella cheese.

Sprinkle with remaining shredded cheeses and bake for 25-30 minutes or until bubbly hot and golden brown. Top with green onion and cilantro.

Serve with fresh vegetables and tortilla chips.

White Bean, Kale & Roasted Butternut Squash Mac & Cheese

Makes 6 servings

INGREDIENTS:

3 cups dry medium shell pasta

3 cups chopped kale

1-15 ounce can Michigan White Beans, drained and rinsed (or 1-1/2 cups cooked dry beans)

1-3/4 cup 2% milk

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon Dijon mustard

1 teaspoon pink salt

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

4 ounces shredded gouda cheese

8 ounces shredded cheddar cheese

1/4 cup grated parmesan cheese

2-1/2 cups roasted diced butternut squash

DIRECTIONS:

Cook pasta as directed on package. Add chopped kale to pasta in the last minute of cooking. Drain. Meanwhile combine white beans, milk, onion powder, garlic powder, Dijon mustard, salt, pepper, and red pepper flakes in a blender. Blend until smooth.

Pour white bean mixture into a medium sauce pan and bring to a boil. Turn off heat and stir in cheese until melted.  Combine cooked pasta/kale and butternut sauce with the sauce.  Let stand 5 minutes.

Michigan Black Bean Brownies

Makes 16 servings

INGREDIENTS:

1 can Michigan Black Beans, rinsed and drained (or 1-1/2 cups cooked dried beans)

2 large eggs

1/2 cup cocoa powder

1/2 cup maple syrup

1 teaspoon coconut oil

1 Tablespoon almond milk

1 teaspoon balsamic vinegar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon espresso powder

1/2 teaspoon vanilla extract

1 cup dark chocolate chips, divided

DIRECTIONS:

Preheat the oven to 350°F.

Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper.

Blend the black beans, eggs, cocoa powder, maple syrup, oil, almond milk, balsamic, baking soda, baking powder, espresso, and vanilla in the blender until smooth and pour into a bowl.

Fold in 3/4 cup chocolate chips until combined.

Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.

Allow the brownies to cool completely before slicing them into squares.

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