#Chinese ginger jar
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37+ Extraordinary Gift Ideas : Boxwood Topiary Tree / Ginger Jar Planter | oncako.com
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[ID: An extreme close-up of ground spices in various shades of brown and orange laid out in lines on a plate. End ID]
سبع بهارات فلسطينية / Seb'a baharat falastinia (Palestinian seven-spice)
Seb'a baharat is one of a few spice blends often referred to in English simply as “baharat” (the plural of Arabic بهار / bahar, “spice”). A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include cumin, cardamom, black pepper, nutmeg, and cinnamon.
Palestinian versions of seb'a baharat are usually dominated by allspice, black pepper, and cinnamon, giving them a pungent and sweet head; nutmeg, cloves, and cardamom provide additional warmth, while cumin and coriander often round out the blend with earthiness and a hint of florality. Ginger is also an occasional inclusion.
By the early 2010s, decades of Israeli taxation on exports and imports of non-Israeli goods had eroded Palestinian economic and culinary self-determination; Israel had instituted further blockades of the Gaza border in 2007, leading to a sharp decline in exports. Several farmers in Gaza turned to growing spices and herbs, including cumin and ginger, on their farms with the intention of finding a profitable market for them in Europe. However, frequent border closings, punitive export taxes, and Israeli shooting at Palestinian farmers who were attempting to work their land, made the plan unviable.
More recently, Palestinians have continued to work to find new ways to produce food despite shrinking access to arable land and fresh water. Resisting Israeli targeting of Palestinian food self-sufficiency is a matter, not just of subsistence and economic power, but of identity and dignity.
Today, Israel's total siege of Gaza continues as civilians run out of food, water, power, and medical supplies. Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.
Ingredients:
1 Tbsp ground allspice (6.6g; 1 Tbsp + 1 tsp allspice berries)
1/2 Tbsp ground black pepper (6.2g; 1/2 Tbsp black peppercorns)
1/2 Tbsp ground cinnamon (5.3g; 1 large stick Chinese cassia)
1 1/4 tsp ground coriander (2g; 1 1/2 tsp coriander seeds)
1 tsp ground nutmeg (1.4g; 1/2 nutmeg)
1 tsp ground cloves (2g; 1 1/4 tsp whole cloves)
1 tsp ground cardamom (scant 1/2 Tbsp pods; 2.6g just seeds)
3/4 tsp ground cumin (2.1g; scant tsp cumin seeds)
Instructions:
1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.
2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate.
3. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.
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Frank Weston Benson (American, 1862-1951), The Silver Screen, 1921.
Benson invented still life elements when necessary, but he took care to represent the Chinese ginger jar in The Silver Screen with almost photographic accuracy. Still in the Benson family, the jar dates from the Qing dynasty (about 1650). Archival photographs show that Benson’s use of color, placement of figures, and abbreviation of landscape elements on his painted jar appear identical to the real object. He most likely acquired it, along with its nineteenth-century teak carved stand and top, from well-known Boston importer Yamanaka. (x)
Museum of Fine Arts Boston.
#Frank Weston Benson#painting#silver screen#1921#art#20s art#American art#american#the silver screen#1920s art#1920s American art#20s paintings#oil on canvas#Museum of Fine Arts Boston#vintage#yellow#light blue#gold#japanese#Frank W. Benson#fine art#art history#kimono#japanese kimono#japanese art#Asian elements#asian#Chinese ginger jar#Chinese jar#ginger jar
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last night i made ginger carrot mushroom dumplings with dumpling sauce, sour spicy cold noodles, tomato egg drop soup with tofu and some carrot slaw as well as the BA (archived, no clicks) french yogurt cake. everybody got seconds of everything 🥰
dumplings: i don’t think i’ll bother making the dough from scratch again, made it kind of ugly, but batched dumplings is a totally perfect meal for me to prep and it may become my signature. i am always looking for the best stuff i can mostly prep ahead to lower day-of hosting stress, which this menu achieved really well. as for the filling, i improvised the mushroom sub for meat and it was fine but i would have preferred tofu. the finely grated carrot was amazing and i can’t wait to put that in other kinds of dumplings (ravioli, pierogi, DONUTS??)
dumpling sauce: black vinegar for a dumpling is probably close to my favorite thing to eat on earth but i’m still calibrating my favorite way to do it. i hewed pretty close to the CJ eats but ended up adding twice the vinegar to my own (and it was too salty for me). i made a jar of this then put out all the condiments and gave everyone dishes to mix up what they wanted and this worked great.
noodles: i did woks of life exactly for this, with the spaghetti. i’d prefer more heat and a black vinegar instead, but i will eat this all the time forever. currently having leftovers for lunch. if you come to my holidays look forward to cold spaghetti forever!
soup: i’ve really been trying to learn more soups that start from something other than onions, and i love chinese cooking for that, but it can sometimes be hard to cook meatless. i love how fast chinese soups can come together without meat, and i love the approach of adding a little liquid to a liquid to build a broth—can be very different from euro canon and has helped me learn better instincts. i talked to a vietnamese friend and she suggested getting into rice porridges for guests, great idea. my thing is i always want a vegetarian soup for everybody, and i think vegetarians get fed the same flavor profiles over and over again, and i really love tofu and want to treat veg eaters to really good preparations of tofu grounded in where tofu comes from, which happens to also be my favorite cuisine. so i have to get good at it! but this soup was Not Good to me until i put that egg in and some sesame oil on top. truly trust the process i guess!
i had thought about frying tofu for this meal but it would have been too much. i think with the dipping sauce setup i would have preferred to have two types of things to dip though.
carrot slaw was a last minute addition because i didn’t think i had enough food and it wasn’t as good as it is when i pickle it. the carrots this month have been truly divine.
cake: this was good and easy but probably missing the effortlessness of the french yogurt cake. would like to try again with french instead of greek yogurt (what i had). what is it about BA that they’re like what if you made a cake that tasted like oil? my house SMELLED like CANOLA OIL and i found it offputting. they’re gonna have us doing vegetable oil drizzles on ice cream in june i swear to god
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Yarrow, do you happen to have any good vegan recipes that you'd be comfortable sharing on tumblr at all? Have been trying to eat way less meat and am somewhat hankering for more recipes than my two vegetarian cookbooks have. (Hope you're doing well!)
sure thing! it might get a bit long because i really like food. you know how some dogs are primarily food-motivated and will do anything to get a treat? i am one of those dogs lmao
i'm really bad at making decisions, including what to eat, so lately i've been "stealing" some recipes from Purple Carrot. the whole meal plan/food delivery thing doesn't seem practical to me, but they post all their recipes for free online and i really enjoy a lot of their ideas, just modifying them a bit for my own needs. for example last night i made this Crispy Harissa Tofu, except a) didn't have fresh mint available so i used dried basil; b) had raisins in my pantry already so i used those instead of currants; c) couldn't find harissa locally so i literally just used sriracha, and made a separate dijon mustard-based glaze for my husband who can't handle spice; and d) i'm okay with honey so i used that instead of agave. (maple syrup or simple syrup works too as a vegan sweetener) ...so a lot of my cooking is stuff like that, finding a recipe and only vaguely following it. i've been modifying Purple Carrot ideas for maybe the last month and a half or so. only having 8-15 recipes to choose from helps a lot with my decision fatigue so i might be doing this for a while xD
here's some more websites that i like to look at for inspiration:
From My Bowl
The Buddhist Chef
Minimalist Baker (not everything here is vegan, but still a lot of good, simple ideas)
Cheap Lazy Vegan (the title of this one says it all <3)
Shane and Simple (i don't agree with the whole diet-culture flavored "oil free" thing, but i remember really liking a squash casserole i made from here before)
Plant-Based on a Budget (i followed some of their meal plans back when i was first going vegan and they were very helpful! i got sick of oatmeal real fast though and am only in the last few months enjoying it again)
Pinch of Yum (again, not all vegan, but still plenty of ideas)
Holy Cow Vegan
Rabbit and Wolves
Here's a few easy staple dishes that i fall back on regularly:
-spaghetti: you can spruce up canned marinara by first cooking onions and garlic in margarine before adding the sauce, and get some protein in there by either using plant-based "meatballs", lentils, or textured vegetable protein. you can also make a nice mock-parmesan topping by adding walnuts, nutritional yeast, onion powder, and garlic powder to a food processor and pulsing it until its crumbly. or just use a generous amount of nutritional yeast. i know i'm being that stereotypical vegan by hyping up nooch but it's SO good and life-changing i swear to dog
-tofu stir fry: press extra-firm tofu to get as much moisture out as possible and cut it into cubes. fry in sesame oil with seasonings of choice. (salt and pepper, of course; if you can get or make a Chinese Five-Spice blend that works really well; otherwise i would probably fall back on a blend of cumin, cinnamon, anise, and ground ginger). cook the tofu on high heat for about 3-5 minutes and set aside, then dump a bag of frozen stir-fry vegetables into the same wok or skillet and continue to cook on high heat. add in minced garlic (i keep a jar of pre-minced garlic in my fridge because i'm lazy), ginger paste (again; lazy), some brown sugar (or other sweetener), a hearty splash of soy sauce (or tamari), and some lime juice (or other acid-- i was out of lime juice the other night so i used rice vinegar, and that worked well) ...you can see i don't really "measure" things lol. cooking is an art and baking is a science which is why i don't bake serve cooked vegetables and tofu on top of rice or noodles
-rice bowl: rice and beans!! canned beans because who has time for beans!! very good with roasted broccoli, sweet potatoes, brussels sprouts, or butternut squash(you can roast most vegetables straight from frozen) and topped with a creamy sauce. if you're in the Pacific Northwest of the US and can get your hands on it, i highly recommend Yumm Sauce. i am addicted to this stuff and go through it too much so i've had to start to looking for alternatives because it is admittedly a bit pricey for how quick i can go through a bottle. a lot of vegan creamy sauces will call for soaked cashews, which requires a level of forethought i can't usually commit to, but is worth it when i remember to soak the cashews beforehand. other than that, tahini is my go-to base for a creamy sauce; i just whisk it together with lemon juice, syrup, garlic, some water, salt, and pepper.
creamy root vegetable soup: start by sauteing your aromatics (onion, garlic, leek, shallot etc) in olive oil. add Root Vegetable (carrots, potatoes, parsnips, beets, celery root, whatever you have on hand) and continue to saute for about ten minutes. add vegetable broth and a can of coconut milk. bring to a boil then reduce heat and let it simmer for about 20 minutes. add some acidity at the last minute, with vinegar or citrus juice. you can use an immersion blender to make it extra creamy or just eat it as-is
salad: arugula, spinach, or a spring mix for the greens, plus nuts and dried fruits, and some mock-chicken strips if i'm feeling fancy. make an easy vinaigrette dressing with olive oil and balsamic or red vine vinegar, plus a bit of salt and pepper and maybe some dijon mustard
general vegan tips:
-most tofu recipes are best with extra-firm tofu. just press it first by placing it on a plate, covering it with paper towels or clean kitchen towels, and then put another plate on top and let it sit for a bit. but if you're pressed for time, in my experience usually just firmly and thoroughly patting it as dry as possible before cutting works good enough
-while i love cooking, i'm also aware that i'm liable to run out of spoons at any moment, so i allow myself to take as many shortcuts as i can. pre-minced garlic and ginger paste, pre-made spice blends, even pre-cut and frozen produce, etc
-salad greens can last up to two weeks in the crisper if you put a paper towel in with the bag/box
-mushrooms last a lot longer if you store them in a paper bag
-oat milk is my favorite plant milk because it's very creamy and is much more neutral tasting than soy or coconut. if you're trying to replace milk and fat is one of the main things you're getting from that milk, try not to use almond milk because it's thin and sad and flavorless
-cooking oatmeal with oat milk is existentially weird but overall tasty
-there are a lot of great meat alternatives out there nowadays! Gardein has good frozen meatballs and chicken strips; Beyond Meat makes good burger patties and sausages; Field Roast also makes sausages that i enjoy; and Tofurkey has some good chicken alternatives. if you can find it, young jackfruit makes a really good alternative to pulled pork. i made some tacos with it a while back and it was uncanny how meat-like it was. the only thing with jackfruit is you might want another source of protein with your meal, since the fruit itself doesn't have much i don't think
-any balanced meal imho should have a combo of carbs, protein, and fat. mix-and-match plant-based macronutrients to find what works for you. grains are a good source of carbs: i love white rice (easy to cook), couscous, millet, and even the occasional quinoa; legumes and nuts provide a good amount of protein; nuts and seeds are also great for fat, along with coconut and avocado
-nutritional yeast nutritional yeast nutritional yeast nutritional yeast nutritional ye
-oreos are vegan thank god for oreos
hope this little ramble was helpful! :3
#answered#fannish-snailien#like. i really AM food motivated#i make meal plans for each week and it's absurd how much it helps with my depression#like...having yummy stuff to look forward to is enough to get me out of bed and semi-functional lmao#fuck diet culture#if food is my motivation for living a good life then GOOD i have a reason to live bitch!!!#my other piece of advice is related to this: if you're going to plan recipes make sure they're recipes you're excited about#don't feel obligated to eat something if it's healthy but not appetizing#idk my two cents#long post#food#recipes#vegan#plant-based#veganing on main#resources
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What you should eat based on game vibes
Don’t know if someone has already done this but here we go:
SCK/SCK Remastered: PBJ sandwich, grilled cheeses sandwich, deli sandwich, soda in a can by day and glass bottle at night, chips, pigs in a blanket, cheeseits, an apple, milk in those paper cartons, crinkle fries with ketchup mustard mixed
STFD: fruit platters, coffee in a white mug ndwith a 90s logo, sautéed asparagus, stuffed mushrooms, NY pizza ordered late, gyro, sparkling water, strawberry shortcake, NY cheesecake
MHM: meat with a sweet glaze with mashed potato and boiled veggies, Chinese takeout ordered late, apple cider, pecan pie, pumpkin pie, ginger beer, stewed tomatoes
TRT: fondue stand, smoked ham, cebu lechon, pumpernickel bread with brier cheese , jam, jam cookies,hot cocoa, apple cinnamon tea, apple pie, toasted nuts, glazed carrots
FIN: popcorn, taffy, chalk candy, boiled peanuts, roasted corn, red liquorice, unbranded soda, peanut brittle
SSH: fruit platters, fruit drinks in watermelon and papaya, salsa, green salsa, avocados, grilled fish, lemon chicken, rotisserie, tortillas, lemonade, bean soup, barley and chicken in bell peppers, green tomatoes (in any form)
DOG: whiskey, stacked sandwiches (scooby doo style), pickles, banana peppers, fried fish, hot dogs, peach cobbler, blueberry juice, unidentifiable meat in a can stewed slowly over a fire, bread and butter with coffee in the morning
CAR: roasted corn, grilled seafood on a stick, boiled peanuts, cotton candy, ice cream, seafood medley, butter lobster, peach cobbler, aspirin, poutine, fish and chips, vinegar onions, korean corn dogs
DDI: clam chowder, seafood pasta, lemon butter pasta with lobster, steamed clams, rice porridge, blueberry muffins, sherbet, mint tea, coffee in a thermos
SHA: kidney beans stew, steak and potatoes, those tarts your get at bakeries, eggs and bacon with bread to sop up the yolk, hamburger steak with egg, hash browns, diner coffee, pancakes, grits with cheese
CUR: English breakfast, tea, vegetables with no seasoning, stewed chicken,mushy peas, cold cheese deli meats on bread, lamb chops, a ceramic jar of cookies kept just out of reach, hot milk before bed with a chocolate, ale
TRN: ratatouille, glazed veggies, pasta with a rue sauce, béchamel, fruit cocktail, gin and tonic, roasted potatoes, garlic bread, cherries, peach cobbler, smoked meats, fried chicken
CLK: peaches and cream, coffee with biscotti, illegal champagne, ribs, fried eggplant with marinara sauce, biscuits in gravy, rye bread, cherry tomatoes, crisp lettuce, grilled zucchini, stewed tomatoes, soft pretzels, apple pie with vanilla ice cream, iced tea
CRE: fish baked over a fire wrapped in banana leaves, pineapple salsa, grilled veggies on sticks, shrimp, any type of rice dish (jallop, pulao, spanish rice, fried rice etc.), citrus soda/lemonade, upside down pineapple cake, poke bowls
DAN: hot croissant with jam on one side and butter on the other, crème brûlée, mint tea, lavender cake, champagne, onion soup, charcuterie board, coq au vin, spinach soufflé, lobster bisque
ICE: honey cake, pancakes with maple syrup, grilled salmon with a maple syrup glaze served with wild rice and green beans, dijon mustard on bread, cranberry sauce, roast turkey, sweet potatoes
CRY: grilled seafood with cajun seasoning, beignets, doberge cake, couche couche with hotsauce, oysters, gin fizz, cognac, sherry, cafe au lait, dulce de leche, trout, seafood pie, crawfish, jambalaya, gumbo, red velvet cake
VEN: cappuccino, pasta with garlic and parmigiana, Neapolitan pizza, olives and capers, anchovies over bread, fried eggplants (no batter) in olive oil, rosemary and thyme infused oil with bread,
HAU: potatoes in every which way but especially roasted and mashed with butter, shepherds pie, mint tea, boiled peas, lamb chops, bread dipped in fresh buttermilk, Irish stew, sweet bread, Irish breakfast tea
RAN: cut fruit and grilled fish in a hallow pineapple, wild rice, ham or poultry with pineapple glaze, crackers, flatbread with grilled shrimp curry, coconut based curries, rotisserie style poultry, chutneys, apricot jam, jelly
WAV: croissants with orange marmalade and butter, mutton curry with jasmine rice, saffron rice with creamy chicken stew, sushi, seafood pasta, fruit bowls, overnight oatmeals, loaded potatoes, late night peanut butter snacking
TOT: Wisconsin cheese, vinegar pie, pecan pie, pumpkin pie, (all the pies from the Waitress), scrambled eggs with coffee, buttermilk soaked fried chicken, steak and potatoes, cornbread, chocolate chip cookies, chocolate dipped orange flavoured ice cream, steak and kidney pie
SAW: green tea, soba noodles, clear soups, pickled veggies, salmon on wheat crackers, roasted chestnuts, coffee spiced with oranges and cinnamon, sesame crackers (sweet and salty both), and yes, ramen
CAP: deli meats, assorted bread, honey mustard, butter, romadeur, dumplings, hollandaise sauce, fried potatoes (different styles), sausages, drumstick, cheese sticks, blanched vegetables, green apple sauce, custard, black forest cake
ASH: confetti cake, angel cake, BLT sandwiches, Caesar salad, lemon pasta, dill pickles, potato salad, quesadillas, steak, BBQ, deep dish pizza, carrots in ranch, chips, banana split
TMB: shawarma, falafel, cucumber salad, tahini, humus, garlic pita, grilled veggies, rice and spices baked in an earthen pot, kabob, grilled seafood, saffron rice, baklava, pistachio ice cream, date milkshake, beer
DED: vinegar chips, ice cold water, coffee from a dispenser in a styrofoam cup, stale snacks from a vending machine, peanut butter crackers, cheese crackers, baked goods in the morning, pad thai, fast food pizza, salad bar, trail mix
GTH: pecan pie, peach cobler, ground nuts, fried chicken, cheesy garlic bread, pimento cheese, chewy meat, BBQ, lemonade, sherry, gin, crawfish, pulled pork, rolls, soul food
SPY: haggis, mutton chops, Danish pastries, salmon with dill, pheasant, dundee cake, clam chowder, shortbread, coffee, Lincoln logs, smoked meats, clotted cheese, crackers, oatmeal with raisins, ale, whisky
MED: sushi, lemon grass tea, wheat grass shots, roasted sweet potato and yams with spices, pumpkin and squash stews, broiled veggies, rutabaga mash, rhubarb pie, steamed clams and mussels, truffle pasta
LIE: feta on bread with honey drizzle, greek yogurts with fresh cut fruit, fresh mozzarella over chicken salad, gyro, lamb rotisserie, shawarma, collared greens, pan fried seafood, steamed fish with lemon, carrot salad, pickled veggies, kefir, rice pudding
SEA: seafood buffet cooked every which way, skyr, salmon and haddock boiled with potatoes, dried seafood on bread, mutton soup, rice pudding, clear broth, veggie stew, mashed potatoes
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Touch Starved ✨Kate✨
Kate Bishop x F!reader
Warnings: Touch starved (obviously), Swearing(not much), not much else really 🤷🏻♀️
Theme: Touch starved Kate, comfort, sweet, secret crushes(maybe) AvengerReader
A/N: Hello! It’s been a while since I’ve had chance to write- and I’m meant to be doing coursework right now so obviously is a perfect time to write one of these 😂
Oh yeah, and this one has a slightly different way to tackle touch starvation 👌🏻
*Your POV*
There is something wrong with Kate.
For the past few weeks you’d suspected she wasn’t feeling herself; her usual bubbly and sarcastic demeanour had slowly diminished as time went on.
At first you’d thought it had been the move to the Tower that had done it; knowing from personal experience the jarring nature of the move. But Kate had seemed to settle right in, the other team mate taking her in as quickly as Clint had.
But as you watched her now, aggressively shooting arrow after arrow at the moving targets in the practice room; you knew something was bothering her.
“Hey stranger, Tony said if your not up in 10 minutes he’s going to eat your food” you said, slipping into the practice room as quietly as possible. Kate stopped, the bow pulled taught to sit against her cheek. This was the first time you’d seen Kate consecrate on the target for more than 2 seconds since your got here.
“Oh hey, sorry. Tell Stark he can have it.” Kate said, breathing out as she shot her final arrow. Her shoulders stayed tight, her whole posture screaming stressed as she turned to face you.
“That will be the second meal you’ve missed today”
‘I’m planning to pig out on my weights worth in Chinese food later if your interested?’ Kate quipped, her grin not quite touching her eyes.
You grin.
‘That doesn’t sound bad to be honest. But first. Serious stuff.’ You say, pushing yourself off the wall to walk towards her.
‘Uh oh. What have I done’ Kate said, shelving her bow and turning towards you.
‘Whats wrong Kate? You seem off.’ You asked, crossing your arms. Kate’s shoulders sagged.
‘I’m all in my head recently. My mom’s trial is all over the news. Clint had just sort of left me here. Not like I’m not grateful! It’s just-’ Kate said, her words a rush as she tried to correct herself.
‘It’s just you want your normal life back, right?’ You chime in, your smile soft. Kate nodded.
‘Come with me’ you said, taking Kates hand and leading her out of the room.
*Kate POV*
She’s taken me to a freaking Cat Cafe. A Cafe, full of cats.
Freaking.
Awesome.
Kates thoughts ran wild and she and Y/N entered the little cafe, the quite purrs and meows that greeted them as the walked in being music to her ears.
‘I know your more of a dog person, but the dog shelter wasn’t taking walk ins today.’ Y/N said with a shrug.
Kate blinked. As much as she loved dogs, she was perfectly happy here.
‘No worries, we can go to the shelter another time, let’s talk tea and cats’ Kate exclaimed, quickly finding a seat.
*Your POV*
Within moments of sitting down, a beautiful pure white cat had wondered up and sat on Kate’s lap. It’s purrs so strong you were sure it was reverberating through Kate’s leg.
‘So, why the sudden trip to the cat cafe?’ Kate asked, taking a sip of her drink. You shift in your seat.
‘Well, your not the touchy feely type Kate, so I thought the best way to fix your touch starved ass was with animals’ you reply simply, shrugging as you stroke the chin of a ginger kitten.
Kate gaped.
‘I am not touch starved!’ Kate exclaimed. You sighed.
‘Have you been feeling antsy and upset recently?’
‘Kinda’ Kate mumbled in response.
‘Do you feel miles better because of the cat on your lap?‘ you ask, raising an eyebrow.
‘I guess’ Kate replied again, looking younger than she was as she considered her words.
‘Wow, maybe I was touch starved. Figures’ Kate said, shrugging before taking another sip of her drink.
You laughed, shocked yet completely unsurprised she took it so well.
‘So what do I do about it? Just keep petting cats?’ Kate said, looking deep in thought as she scratched the cats chin, it’s purring deepened.
You thought for a moment.
‘Well, you could. Or you could- I don’t know. Ask one of us for a hug?’ You quip, staring as the girl in disbelief. Kate’s cheeks coloured slightly.
‘I know, I know. It’s just- I.’ Kate starts, stumbling over her words as she tried to think.
‘I find it hard to ask people for things. I can be sarcastic and witty without thinking; but asking for help? Is like pulling my own teeth out’ Kate admitted, her head pointed towards the cat in her lap but her eyes were unfocused. You sighed.
‘Figures, you don’t have to speak you know?’ You say, reaching over the table to poke Kate in the arm affectionately. Kate frowned
‘You ever seen Wanda just wonder up to one of us and just hug us?’ You ask, watching as Kate frowned in thought before nodding.
‘And what about when Bucky will get overly hyper and start play fighting with anyone who will take it?’ You continue,
‘Yeah, what’s your point?’ Kate said, shifting slowly as to not disturb the cat.
‘It’s all their own way of fixing their issues. If they’re feeling down or touch starved, they do those things to help feel better.’ You say, hoping your point was getting across. Kates eyes seemed to light up.
‘So, I don’t have to ask? I could just- I don’t know, knock on your door and then flop on you once you’ve invited me in?’ Kate said, her voice the brightest it’s been in weeks. You laugh.
‘Yes, if that’s what would make you feel better’ You reply, grinning. Kate beams back
*Kate POV*
‘Thanks for taking me out Y/N, I really needed this’ Kate said, smiling at Y/N as they made their way to the lifts of the Avengers tower.
‘It’s no problem’ Y/N replied, her smile broad as she looked at Kate. For a second, the world froze, it’s was just Kate, Y/N and that was it. Before she gave herself time to overthink it; Kate sprung, attacking Y/N with a forceful hug.
‘Whoa!’ Y/N yelped, the smile still evident in her voice as she clung onto her.
‘Really, Thank you’ Kate said into Y/N’s chest, relieved the feelings she couldn’t place had finally been understood.
Kate had been through a lot over the winter, so being able to have this, this calm; was perfection.
The pair stood there for several moments, clinging onto each other like their lives depended on it. It should be a big step to take; learning to ask for help; but Kate was glad that if it ever got to much, Y/N would be there to help. Always.
#avengers#avengers imagine#avengers x reader#bucky x reader#tony x reader#dr strange#dr strange x reader#touchstarved Kate bishop#touchstarvedMCU#hawkeye#cute#cuddling
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Herbs
Herbs usually play an integral role in spellwork. Here are the most commonly used herbs for spell casting to keep on hand.
AMARANTH (Cockscomb): To repair a broken heart.
ASAFOETIDA: For protection from disease.
BASIL, SACRED: To protect body and family.
BASIL, SWEET: To get rid of bad luck and attract love.
BAY: For wisdom, protection, and psychic powers, manifestation, spells jars, has homeopathic properties. Can make tea with it.
BETHEL NUTS: To increase mental and spiritual powers.
BLOODROOT: To avert evil spells.
CAYENNE PEPPER: Something with a bit of a bite that every witch needs, this spice does well as a cursing or banishing agent, or as a addition to any spell to speed up results.
CATNIP: To make the most timid person fierce and powerful.
CEDAR: For purification and healing.
CHAMOMILE: To make others more susceptible to your thoughts and ideas and more willing to please you. used in love, healing and stress reducing spells, but can be used for luck and gambling.
CINNAMON: For spirituality, healing, and cleansing. For prosperity and success, protection, love
CLOVE: For cleansing, protection, and money.
CLOVER: For money, love, and good luck (especially a 4. leaf clover!).
FIVE FINGER GRASS: To ward off evil by hand; protection from physical harm and violence.
GARLIC: For healing and protection (especially against vampires!).
GINSENG ROOT (Sang Root): Carried by Chinese as the strongest protection from all kinds of evil.
GINGER: For money, power, and success.
GREEN HELLEBORE: Purge The premises of evil influences.
HELPING HANDS: To help you with your plans and give you the help you need in any situation.
HIGH JOHN THE CONQUEROR: To keep away confusing thoughts and for success in business and love; attracts money.
JEZEBEL: To make your wishes come true.
LAVENDER - Used to enhance clarity and protection, bring love, and encourage fertility, sleep. Lavender is also great for any mental health needs
LIFE EVERLASTING: For a long, happy, peaceful life.
LOVING HERBS: Bathe in a tea from the herbs and be met only with pleasantness wherever you go for the day.
LOW JOHN THE CONQUEROR: For good luck and success in all personal matters.
MANDRAKE ROOT: To gain power over others.
MARJORAM: To keep away evil influences; for protection, love, and healing.
MINT : Used to lure love, ward off evil, enhance wellness, and draw in money.
MOJO BEANS: For good luck.
MUGWORT: Used in spells for divination, astral travel, working with the spiritual realm, and receiving prophetic dreams. Place inside your pillow to reveal your future in your dreams. (Make dream pillows with mugwort, balsam, marjoram, rosemary, and lavender)
MULLEIN: To bring about gentleness in others.
MUSTARD SEEDS: For faith.
NIGHTSHADE: To see ghosts.
ORRIS ROOT: Powdered orris root brings love between two people if sprinkled on the clothes by one who desires the love. Also called Queen Elizabeth root and fortune-teller root, it was the original psychic pendulum. Tie a 13" long piece of white thread to the root and then ask "yes" or "no" questions while holding the end of the thread. The root will swing back and forth or circle for "yes;" for "no" it will remain motionless.
PEPPERMINT: A favorite for the treatment of digestive issues, this herb is ideal for cleansing and protecting. Peppermint is also a great addition to any luck spell
ROSE: This flower is the symbol for beauty, marriage, sexuality, divine love and all kinds of relationships
ROSEMARY: To improve your memory but also used in protection and love spells, good health, preventing nightmares.
RUE: To keep from being deceived in love.
SAGE: For protection and wisdom.
SANDALWOOD: To enable you to see the true light in all things and not be deceived by others.
SMALLAGE ROOT: Rub iton a person who has been a bad influence for you to end all their power over you.
SOLOMON SEAL ROOT: To gain wisdom.
STAR ANISE: Carry as a special good luck charm.
ST. JOHN'S ROOT: Good for dieting; chew to keep from being hungry (it tastes like chocolate. Hang the plant over your bed to dream of your future mate.
THYME: For healing, enhance psychic powers, attract loyalty, affection, and a good reputation, but we most often bathe in an infusion of thyme for constant flow of money.
WILLOW: For love and divination.
WISHING BEANS: To make your wishes come true.
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Willem Kalf (1619-1693) - Still life with a Chinese ginger jar, silver, objects of vertu, a cut melon, bread, a paper packet in a porcelain bowl, and a pink rose, all on a table draped with a Persian carpet, 1658
Oil on canvas (100 x 83 cm)
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Chinese-inspired Tofu Scramble
(With Yellow Pepper Chutney)
Tofu Scramble
1 tbsp sesame oil
2 cups of baby bok choy, chopped
1 tsp garlic paste
1 tsp ginger paste
1 block of extra-firm tofu, drained and rinsed
1 tbsp nutritional yeast
1 tsp Chinese 5-spice
1/2 tsp black salt
1/4 tsp black pepper
1/4 tsp turmeric
2 green onions, chopped
1/4 cup roasted seaweed flakes
Heat sesame oil in a frying pan over medium heat. Add the bok choy, garlic paste and ginger paste. Sauté for several minutes.
Crumble the tofu into the pan and cook for a few more minutes, stirring frequently.
Stir in the; nutritional yeast, Chinese 5-spice, black salt, black pepper, and turmeric. Cook for another minute or two. Remove from heat.
Stir in the green onions and seaweed flakes. Taste and adjust seasoning if necessary.
Ideal served with yellow pepper chutney and green onion pancakes.
Yellow Pepper Chutney
1 tbsp coconut oil
1 onion, peeled and chopped
1 tbsp lemongrass, minced
1 tsp ginger paste
1/2 tsp turmeric paste
1/4 chili flakes
1 tbsp coconut oil
6 cups yellow pepper, cored and chopped
1 cup raisins
1/4 cup rice wine vinegar
1/2 cup coconut sugar
1/4 cup agave
1/4 cup rice wine vinegar
2 tbsp tamarind concentrate
1 tbsp Chinese 5-spice
1 tsp coriander
1 tsp sea salt
1/4 tsp black pepper
Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add the; lemongrass, ginger paste, turmeric paste, and chili flakes and sauté for another minute or two.
Add the second tbsp of coconut oil along with the; chopped peppers, raisins and 1/4 cup of rice wine vinegar. Cook on medium-low heat (covered) for about 10 minutes, stirring occasionally.
Stir in the; coconut sugar, agave, second 1/4 cup rice wine vinegar, tamarind concentrate, Chinese 5-spice, coriander, sea salt, and black pepper. Cook on medium-low heat (uncovered) for about another 10 minutes, stirring occasionally. Remove from heat and allow to cool.
Transfer cooled chutney to high-speed blender and blend until smooth. Transfer to jars. Serve immediately. Store leftovers in fridge or freezer.
Yields: about 3 jars.
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The Fresco Staircase
Bountiful jasmine, bougainvillea, and plumbago climb up the spiral staircase in Renvy Graves Pittman's Bel Air estate as part of a Chinese fretwork fresco by artist Haleh Atabeigi. The windowsill houses a collection of antique ginger jars.
#interior home decor#interiordesign#interiordecor#içmimar#interiors#mimari#art photography#architecture#art#artwork#stairs#design#home decor
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[ID: A conical pyramid of a brown spice blend surrounded by whole spices including allspice, cardamom, and rose petals. End ID.]
سبع بهارات المصرية / Seb'a baharat al-misria (Egyptian seven-spice)
Seb'a baharat is one of a few spice blends often referred to in English simply as "baharat" (the plural of Arabic بهار / bahar, "spice"). It is also sometimes called بهارات الحلبية (baharat al-Halabia), "Aleppo spices," due to its origins in Aleppo, Syria. A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include paprika, cumin, cardamom, black pepper, nutmeg, and cinnamon.
Egyptian versions of the blend foreground sweet, warming spices, with allspice dominating the mix and black pepper, cardamom, clove, nutmeg, cinnamon, and ginger rounding it out. Occasionally, bay leaves and dried rosebuds are also added. The result is an intensely aromatic, floral, slightly camphorous blend that's great for marinades, dry rubs, and roasting.
Recipe under the cut!
Patreon | Tip jar
Ingredients:
Makes about 2/3 cup
20g (1/4 cup) allspice berries (كبابة صينى \ بهار حلو)
18g (2 Tbsp) black peppercorns (فلفل اسود)
6g (1 Tbsp; 25) green cardamom pods (حبّهان \ هال)
5g (one large stick; 1/2 Tbsp ground) Chinese cassia cinnamon (قرفة)
3g (one small) nutmeg (جوزة الطيب)
2g (1 tsp) ground ginger (زنجبيل)
1g (1/2 tsp; 20) whole cloves (مسمار)
1g (1 tsp) dried rosebuds (زر الورد) (optional)
0.5g (3-4) Mediterrannean bay laurel leaves (ورق لاورا) (optional)
2g (1/2 tsp) cumin seeds (كمون) (optional)
1.7g (1/2 tsp) coriander seeds (كزبره) (optional)
Despite the name, seven-spice does not always feature exactly seven spices. The core components of most Egyptian blends are the first seven spices listed in these rough proportions, with bay leaves and rose buds being optional additions; sometimes the blend mixes savory and warming spices, with cumin and coriander being added, or taking the place of allspice, nutmeg, or ginger. Rarer additions are thyme, gum mastic (مستكه), and paprika. You should change the blend to suit your own taste.
Instructions:
1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.
2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate. The bay leaves will only need to toast for a moment or two.
3. Remove skillet from heat and toast ground ginger, stirring constantly, for about 30 seconds until fragrant. Remove from skillet.
4. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.
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When we open an antique shop I'm going to put QR code stickers on the bottom of items that bring up more information about it on our website, in case you want to learn more about the history of that particular antique or if you're interested in collecting.
For example here's what I found on a ginger jar we knew nothing about, that we got purely because we liked it:
Vintage L&J originals of Japan Satsuma-Yaki style classic butterfly and peony patterned Ginger Jar
L&J originals was a porcelain making company based out of Japan that made a lot of copies of early porcelain and Chinese export wares. Their works aren't dated, but we know they made porcelain from the 1950's on.
While this particular piece doesn't have a production number for the design like others, it has the gold 'LJ' makers mark stamp on the bottom and the original 'LJ Japan' sticker.
An exhibition at the 1837 Vienna's World's Fairs sparked the collecting craze of gold or brocade patterned Satsuma wares like this. The butterfly or bird approaching a peony in Chinese style porcelain symbolizes a young man and the woman he loves and were often given as gifts.
(And worth way more than we got it for, but it's NFS lol)
#i always am more interested in an antique when I know what to call it and where it came from#antiques are cool#I'm practicing finding info on some of my favs in my collection#you'd be surprised what you can dig up#i need to make a light box
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Comparing the French Chinoiserie Style with Traditional Chinese Aesthetics: Differences and Similarities
Oriental and Western cultures, two vastly different cultural atmospheres, intersect in the realm of art, giving rise to the distinct yet related aesthetic styles of French Chinoiserie and traditional Chinese aesthetics. While they each stem from different historical contexts, expressing different cultural traditions, philosophical concepts, and aesthetic trends under diverse social backgrounds, they are intricately connected due to unique historical circumstances. Chinoiserie and traditional Chinese aesthetics encompass both the intrinsic logic of Eastern aesthetics as well as heterogeneous perspectives arising from differences among artists and social contexts. In this dialogue of aesthetic exchange between East and West, these cultural emissaries present to the audience the unique beauty inherent in ancient civilizations in their own ways.
The ginger jar in Dutch Delft blue and white Chinoiserie style
Traditional Chinese aesthetics emphasizes the unity of philosophy, culture, and aesthetics, adhering to the principle of "every picture must have a meaning." Its aesthetic essence is deeply rooted in profound philosophical and poetic realms. Influenced by the concept of "unity of heaven and humanity" in traditional Chinese culture, traditional Chinese aesthetics pursues a natural, balanced, and harmonious beauty. It advocates for the integration of the spiritual life of the creator with the spiritual life of nature. Thus, this "balance" is an imitation and pursuit of "nature," hence the presence of asymmetrical balance, as nature often exhibits asymmetrical traits. From the patterns found on the early Delft blue and white pottery jars imitating Yuan dynasty blue and white porcelain in the 18th century, it can be observed that Chinoiserie inherits the pursuit of nature and portrayal of asymmetry from traditional Chinese aesthetics. This asymmetry has become one of the important distinctions between French Chinoiserie and even Rococo styles compared to other Western aesthetic styles. At the same time, it also becomes one of the similarities between Chinoiserie and traditional Chinese aesthetics.
Boucher's 《Le Repas de l’empereur de Chine》
Unlike traditional Chinese aesthetics, Chinoiserie incorporates a significant amount of gold decorations reminiscent of the Rococo style, which in turn inherits gilding from the preceding Baroque style, symbolizing a sense of solemnity and authority in religious and political aspects. However, apart from gold, the reserved, gentle, natural, and simple aspects of traditional Chinese aesthetics also influence Chinoiserie. This influence leads the latter towards a unique soft color palette, such as powder blue or pink. Though not entirely similar to the subdued and elegant tones of traditional Chinese aesthetics, this influence prompts Chinoiserie to depart from the seriousness, restraint, and dramatic colors of the Baroque style, serving as a resistance against it.
In the famous painting "Le Repas de l’empereur de Chine" (The Emperor of China's Meal) by François Boucher, a renowned painter of the Rococo and Chinoiserie styles, one can observe that while the composition and perspective methods remain Western, the attire of the figures is not accurate, and there are shadow relationships not typically found in Chinese paintings. However, the colors are soft; though there is contrast between red and blue, saturation is controlled, eliminating the intense drama brought by highly saturated colors against a black background seen in the Baroque period. The overall presentation evokes a leisurely and peaceful atmosphere.
Another similarity between Chinoiserie and traditional Chinese aesthetics lies in the use of Chinese elements. However, while both incorporate similar elements, the final outcomes are not entirely consistent. Chinoiserie tends to add a unique sense of fantasy and imagination to the traditional Chinese style, often adopting Western perspective, shadow relationships, and composition techniques. This results in Chinoiserie being more decorative, fantastical, and realistic on the surface. In contrast, traditional Chinese aesthetics are often more reserved, gentle, and focused on the beauty of resemblance and atmosphere.
ChuCui Palace's "Cloud Poetry" brooch
In the mid-20th century, ChuCui Palace, formerly an Italian jewelry dynasty, crafted the "Cloud Poetry" brooch, drawing inspiration from the classic themes of French Chinoiserie and the cultural totem of "dragon" from traditional Chinese aesthetics. The piece inherits the soft pink hues typical of French Chinoiserie, while employing the traditional Chinese technique of gradation found in ink wash paintings, using varying shades of blue gemstones to depict the dragon's body, thus creating a pure and nuanced rendering akin to brushwork. Embracing the dynamic curves and surfaces derived from Rococo influences in French Chinoiserie, the brooch also incorporates the concept of 'void' from traditional Chinese painting, intertwining the mainline of the dragon's body with the transparency and breath of 'auspicious clouds,' imbuing the entire piece with a poetic ambiance. Not only remarkably lifelike, but also possessing a divine presence, this masterpiece embodies the graceful charm found in both Chinoiserie and traditional Chinese aesthetics.
Cartier Dragon Temple Electric Clock
In the Cartier "Dragon Temple" electric clock created in 1989, one can fully appreciate the diversity and extravagance of materials representative of the Chinoiserie style. The piece incorporates various materials such as gold, platinum, silver, diamonds, jadeite, enamel, and agate, showcasing its luxury and intricacy. It emphasizes texture and craftsmanship, in stark contrast to the simplicity and natural beauty of materials typically favored in traditional Chinese aesthetics. While one leans towards the worldly, the other embodies a more worldly expression.
In this dialogue between Chinoiserie and traditional Chinese aesthetics, we witness a profound fusion of Eastern and Western cultures in the realm of aesthetics. They share similar origins yet, under the skillful hands of artists, present radically different artistic expressions. Chinoiserie, with its unique fantasy, decorative elements, and fusion with Western aesthetics, embodies a cultural innovation transcending time and space. Traditional Chinese aesthetics, on the other hand, prioritize the beauty of nature, simplicity, and balance, grounded in philosophical thought and inheriting the essence of Eastern aesthetics for millennia.
In this dialogue, artworks serve as cultural messengers, articulating the collision, fusion, and innovation of Eastern and Western aesthetic concepts in a unique language. The grand feast of art expresses the inclusiveness and diversity of cultures, weaving a profound and captivating melody of beauty on the stage of art, where Chinoiserie and traditional Chinese aesthetics intertwine in a deep and enchanting harmony.
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Check out this listing I just added to my Poshmark closet: Vintage 1950s Pastel Lotus Motif Chinese Vase Urn 10” Ginger Jar.
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