found the old kiddie pool

Courgette & butterbean bowl

Sophsplantkitchen on tiktok

INGREDIENTS

2 × large courgettes, cut in half and then into wonky triangles

8-10 cloves garlic

5 tbsp good quality extra virgin olive oil

Salt and pepper

2 × 400g tins of pre cooked organic butterbeans + their stock (the water in the can)

For the cashew cream, blend:

1 cup of soaked cashews or sunflower seeds

3 tbsp nooch

Juice of one lemon

1/2 tsp salt

Ground black pepper

2 garlic cloves

Around 60-80ml of water for blending consistency

To serve:

Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)

Fresh basil

Lemon zest

just made the most decadent delicious toe curling vegetarian recipe ive ever had in my life i will never be the same

warm-up design that I need to post so I don't keep working on it lol

I went grocery shopping right after work, then put away groceries, then made dinner, then prepped some stuff for tomorrow's dinner, then doctored up the lunch I had pack because the same thing I packed the other day was incredibly unsatisfying. 😅 So now it's 9:22pm and I'm just sitting down and my feet hurt.

Assigning First Age humans favorite foods for reasons

Bëor/Balan: Holds a traveller’s fondness and fear towards the humble mushroom; he counts himself lucky that Nargothrond is so vigorous in fungiculture.

Haleth: Though she’s eaten orc (before the elves got all hysterical about it) she doesn’t like it. As an older woman she gets a taste for dried hawthorn and very piquant rowan wine.

Marach: Grains are a new indulgence, he was never much of a farmer while on the march. In Estolad he finds a love of barley cakes.

Adanel: Raises ducks for gizzards

Imlach: Turnips in mountain goat butter. Like elves, he’s not “lactose tolerant” but cold climate girls make do.

Andreth: Innovated heavily in the field of Jellies, combining old advice from her teachers and elf lore to finalize the perfect crabapple jam.

Bregor: Lake trout with bitter orange.

Beril: Trained truffle hounds and valued her prizes highly.

Emeldir: Roast pig, fattened and butchered in autumn. As the main coordinator, she takes pride in the finished product and lets herself have a bit of crackling when it’s done.

Barahir: Is impressively lactose tolerant and enjoys an early, soft cheese, baked till its gooey.

Beren: In the dark woods, birds without a brood that year would spit crop milk into his mouth. It isn’t the taste he misses but the sense someone was one his side. Also hot drinks—after years being hunted it’s nice to have the security to build a fire.

Húrin: Lamb with a a certain blend of spices, the recipe reportedly over the mountains by his ancestors. No one uses cumin like Hador’s people.

Huor: The elves of Gondolin kept snail—he’s never been able to recapture the crisp, woody taste of their eggs.

Morwen: Dove, roasted, maybe a little more raw than is advisable but she trusts her butchery.

Rian: Nectar from the woodbine that blooms late in spring

Ulfang: Fresh wild-strawberries; his sons would bring him handfuls of them when they were small.

Bór: He likes a fermented milk, somewhere between kumis and filmjölk, but he’ll also drink milk raw just to flex on Maedhros’ kin.

Aerin: Even before she was tasked with feeding great numbers in the shadow of famine, she had a fondness for the humble onion.

Tuor: Bumblebee honey, dug out of the ground right at the coming of winter, when the bees are dying and don’t need it anymore.

Túrin: A pine nut/bear fat/mandrake pemmican Beleg taught him. None of his friends handle the alkaloid content as well as he does. He likes raw potatoes too.

Nienor: Used to catch the snakes that came to prey on her mother’s birds and make them into soup. As Níniel she eats crabapples before they can be jellied.

Dior: Little minnows found in the cold streams of Doriath and around the island of his birth. Also, eel.

Brandir: Roast chestnuts—he uses his cane to crack them open to the delight of children.

Eärendil: Enjoys shark as a child, before Morgoth’s seeping rot builds up dangerously in local bioaccumulators. Likes fennel in Sirion and the sea buckthorn that grows near his lady’s tower across the waves.

Elros: Seafood is a steady source of protein for an establishing society. Once they have the stores to use their sheep for meat as well as wool though? He’s your king for mutton in almond milk.

Sorry to say but f***** is a TERF dogwhistle

what word? sorry what word is that ?? you've censored it too much what is it?? how am i meant to understand this?

is it faggot? or is it one of these?

family, future, Friday, Father, forest, Friend, famous, flower, finger, fiesta, faking, flying, figure, fourth, fringe, flange, frozen, forget, Fabian, filter, France, flight, fallen, famine, female, fiscal, fierce, French, feline, fridge, fiance, fetish, finish, Foster, factor, fluffy, fiddle, fusion, follow, farmer, flirty, feeder, facade, felony, fuller, fisher, fright, failed, flavor, falter, finale, fabric, falcon, fedora, fungus, frosty, fumble, feeble, forces, fester, floral, fondle, filthy, fellow, feisty, fetter, floppy, freeze, finder, frying, facing, Fatima, frenzy, finest, finals, fondue, fuming, fibula, fuhrer, frizzy, fruits, fossil, faucet, faster, floozy, folded, fodder, fabled, flossy, footer, fandom, fiasco, furrow, formed, fading, flagon, flurry, firing, frayed, frigga, foible, frappe, frugal, fruity, foodie, frilly, filmed, futile, funnel, frolic, formal, fueler, filled, fluent, Fresno, fibber, feared, fillet, fueled, fickle, Franco, fixing, fascia, fouled, fuzzed, format, fuddle, freely, filing, fraise, facial, fenian, flimsy, fecund, faller, Fijian, folate, ferret, fleece, feeler, foment, fledge, fasten, fennel, fabler, freaky, favism, funded, floats, footed, forced, favour, Fulton, folder, Faisal, frisky, flakey, faille, flawed, flabby, Frisch, froggy, frigid, flitch, farrow, feller, feuder, Fungia, fathom, Freyja, fizzle, frater, foetus, farina, flatus, fatten, flared, facies, fomite, Fields, flaunt, faulty, foully, famish, fipple, feudal, fibrin, forage, fences, filler, fowler, frowzy, fender, fracas, facile, fresco, fixate, folium, friary, fanion, faired, flyers, fidget, Fulica, frowsy, frothy, flinch, fusser, forego, furled, fakery, falsie, fugler, flocks, Fornax, flukey, fitful, fervor, foaled, forint, fusing, fillip, fasces, Frazer, fellah, forged, flinty, Fukien, frieze, fallow, footle, forbid, flacon, fluted, funder, flavin, felled, funest, fungal, fervid, florid, formic, forger, flanch, ferlie, former, filial, flicky, Fatiha, flyboy, Fenrir, fugato, fulfil, Fulani, finely, fatism, fantan, framed, finery, finnan, fornix, fondly, facula, fescue, fanned, foison, firmly, fetich, fulmar, faisan, flatly, Fawkes, funker, faucal, flashy, Fortaz, flyway, Faunus, fealty, frivol, Florio, facund, feebly, frijol, ferine, faerie, fairly, fardel, furred, foeman, foetal, firkin, flexor, firsts, Friuli, formol, fecula, flicks, foetor, fooler, fucoid, faeces, Frisia, fleshy, fundus, foiled, frumpy, festal, furcal, featly, furane, flamen, frumps, framer, Fugard, ferial, floret, Fallot, fusain, fussed, filago, fanged, floury, farcer, Fennic, floaty, furore, frazil, folksy, Ferber, forked, ferule, frills, forrad, finial, felloe, fulgid, flaxen, foozle, Frunze, fawner, ferned, fencer, fettle, feijoa, ferric, faecal, fauces, Flagyl, Faroes, fakeer, fleecy, fibril, filmic, foxily, fogged, funrun, furfur, FinCEN, friesz, flunky, fatwah, fallal, Fermat, fenced, fulgor, forcer, Fergon, Feifer, Finnic, Fenusa, felted, Florey, feodal, feodum, flexed, frypan, Feosol, Franck, fringy, foetid, fugain, fusers, Fafnir, fulham, fylfot, funada, faquir, futons, fumier, fedish, fuerte, fowled, fizgig, fuling, or furors?

Are they related? Food vs Food

How often do you look at foods in the grocery store, back and forth between two items thinking 'This looks exactly the same. Are they exactly the same? How are they not the same?" and no, I'm not talking about the processed repackaged foods and you're looking at 40 different kinds of tomato sauce. I'm talking about the produce lane.

Sure in some cases it's obvious they're not EXACTLY the same. But they must be related. Right? Well, sometimes they are, some times they're not, and some of these may surprise you. I know they surprised me!

Cucumber Vs Zucchini

I think anyone looking at these two would assume they're related. They're both long with dark green skin and light green flesh. When eaten raw and unseasoned, they also have a similar taste. However, these are two completely different foods.

The zucchini is a type of gourd, being more closely related to a Pumpkin. The cucumber is a Melon and is more closely related to the Watermelon. ....alright fine, technically gourds are a type of melon, still making them related; but my point remains! Try eating a cucumber with some sweetener like sugar or honey and it'll taste like watermelon. Won't work with zucchini.

Both cucumbers and zucchini are related to Fidelity, Chastity and general sex and Lust magic. But cucumbers are also associated with youth, beauty, glamor, stress relief, and rejuvenation. There was an old superstition that cucumbers had to be planted by young men in order for the crop to be successful.

Parsley Vs Cilantro

At a glance, these two herbs can easily be mistaken for the same thing. But once eaten, the difference is very clear. Cilantro (Also called Coriander) has a strong, lemon pepper taste; while Parsley is mainly an aromatic with a Lighter earthy taste.

People who love Cilantro might be perplexed by the hate it gets. Sure it's a strong taste but it's not overpowering. Well it turns out Cilantro is related to Fennel. Which is also related to licorice. It turns out, if your DNA is set up one way, these foods taste great. But if your DNA is set up another way, these foods taste TERRIBLE. My partner describes Cilantro as tasting like soap. So we stick with Parsley.

Superstitious farmers used to refuse growing parsley. See, parsley only grows back every other year. So, because of how long it takes to grow, it was believed parsley had to travel to hell and back 7 to 9 times. This was to try and convince the devil to give it permission to grow. And if the devil did not give the parsley permission to grow, the people who planted it would die. Was dubbed The Devil's Oatmeal.

Cilantro is a great protection herb. Protect the home, protect the garden, protect your health, protect your secrets. Parsley is also good for protection, but also has more general uses. Cleansing, Attract love and prosperity, Wisdom, commune with spirits; parsley has a long history in Rome of using to honor the dead and wear to enhance thinking power.

Ginger Vs Turmeric

Both roots, often eaten together as a seasoning. They look very similar; they must be related. Well, you'd be right! They are both part of the Zingiberaceae family. Both have strong anti inflammatory properties and have been used in natural remedies.

They still have very different tastes, however. Ginger will have a fresh, somewhat spicy taste. Turmeric is a bit heavier and earthier. Turmeric is also recognizable for it's bright yellow orange pigment. It's known to stain and dye.

Because they are roots, both Ginger and Turmeric have good Grounding properties. They are also both good for healing, cleansing, purification, prosperity and protection. But then we start to split off. Ginger is great for raising one's personal power, success, new experiences, passion, and general energy. Turmeric is better for communication, family relations, courage, confidence, beauty, memory, and honesty.

Peach vs Nectarine

So what's the deal with these two? They look a lot a like. They smell a lot a like. They taste a lot a like. Are they the same fruit? Well no. But also yes. It's kind of interesting.

A peach is just a fuzzy nectarine. Their genetic composition is structured in a way they they are identical except for one difference that occurred naturally, stopping the fuzz from growing on peaches. Giving us nectarines. They are exactly the same in every other way. Which is hilarious because I remember growing up, I hated nectarines but loved peaches. I think the peaches were just grown local so they tasted better.

I want to be clear, this genetic deviation is a naturally occurring mutation. It was not a result of science or GMOs or any kind of known human interference.

Peaches are a very spiritual fruit. They are linked to wisdom, happiness, harmony, longevity, love and protection. Nectarines....would probably be an acceptable substitute.

There is nothing more exhilarating to me than cheap fresh vegetables. Went to a farmers market yesterday and I squealed at the beets, fennel, and leeks. Leeks are my favorite aromatic right now alongside shallots and the root veggies were soooo pretty and affordable. I have discovered I love golden beets!!!

"Grandma found a picture of some weird kid from like a million years ago: kinda looks like you but not as ugly."

Some city kid visited the farm every summer and beat up some annoying short kid from town.

This has been on the backburner so long. It was supposed to have Evelyn and George and link to another bit but I'm lazy.

So I actually have fennel overtaking my garden and fighting my dad's bamboo Bush for space in the summer and every so often near August I'm reminded to take a picture to show you, Elder bones, before the frost and before we harvest the stalks but I never do. I'm especially reminded because of your shade comment--he has a nut tree/Bush (I will definitely take a picture of it and show you) that is reccomend to grow under shade only and he planted it in direct sunlight and it's doing great. My mom says it a farmer thing, but idk. I usually put a few of these in Windclan cause why not?

Plenty of hardy plants will grow in whatever conditions! The shade comment is probably the one I made about lungwort. Usually wild herb species like that are pretty delicate, which is why conservation is so important.

But WindClan would be pretty prone to having trees start to grow there. Moorland naturally successes to sparse woodland if undisturbed, and it's why periodic muirburns are integral to maintaining them.

So a nut tree could be planted there and grow unencumbered if it could handle full sun, but watch out, because if that tree can survive more will follow!

Ghazal of Oranges

Jan-Henry Gray

On New Year’s Eve, my father overfills the baskets with oranges,

mangoes, grapes, grapefruits, other citrus too, but mostly oranges.

The morning of the first, he opens every window to let the new year in.

In Chinatown, red bags sag with mustard greens and mandarin oranges.

A farmer in a fallow season kneels to know the dirt. More silt than soil,

he wipes his brow and mumbles to his dog: time to give up this crop of oranges.

The woman knows she let herself say too much to someone undeserving.

She lays her penance on her sister’s doorstep: a case of expensive oranges.

At the Whitney, I take a photo of a poem in a book behind the glass.

Above it, a painting: smears of blue, Frank O’Hara, his messy oranges.

The handsome server speaks with his hands: Tonight is grilled octopus

with braised fennel and olives, topped with peppercress, cara caras, and blood oranges.

No one at the table looks up, ashamed by the prices on the chic menus.

The busser fills my water and I inhale him: his faraway scent of oranges.

Seventh grade, Southern California: we monitored the daily smog alerts.

Red: stay inside. White: play outside. I forget what warning orange is.

Clutch was serious about art and said our final projects could be

whatever . . . performative . . . like, just show up with a wheelbarrow full of oranges.

Jan, in all of those first six years, why is all you can remember this:

the mist rising in the sunny air as you watched her peeling oranges.

(published on the Academy of American Poets, October 28, 2022)

land

Cloud Ruler Temple clings to the mountainside. At times it's as if the barren slopes are all that remains of the world, an island of cold rock drifting in some hazy void. All the rest, from the wind-battered highlands to the glittering Topal bay, seems burnt away— a dream forgotten with no one left to dream it.

Martin leans in a crenel, flanked by the two watchtowers. Up here the wind rides high and wild, plucking at the ends of his hair as it races by. First Seed can only charitably be considered a spring month this far north, but the brazier nearby fends off the chill, and Bruma Valley sleeps curled at the foot of the mountain. Tanis was right: this really is the best brooding spot in the whole temple.

A hand on his shoulder. Martin had been so absorbed in his thoughts he hadn’t heard anyone approach. Before he can rouse himself to turn, a slender grey hand comes to cover his eyes.

“Tanis, what—”

“What phase is Secunda in?” the Hero of Kvatch cuts in.

“I—” Martin lets out a soft huff of laughter. “I don’t know. I was… somewhere else.”

“I know you were.” Tanis lowers his hand and cups Martin’s jaw, tilting it upward.

Secunda full, Masser a waxing crescent. A cold, clear night, with high winds herding the clouds away. One seems to have strayed from the flock, however: Tanis nudges him with an elbow, proffering a steaming mug.

An alchemist never offers tea without some ulterior motive. With the coming of spring, Tanis has been plying the temple’s residents with “blood tonics,” whatever those are. But he has a mind for flavor: the bitter, earthy root is rounded out with fennel and cardamom, sweetened with honey. The warmth of it in his hand, the warmth of Tanis at his back, settles Martin back into himself. He breathes in the aromatic steam and looks out again with fresh eyes.

Up here the plants hang on for dear life. Tough, scrubby little things, huddled low in the hollows that pock the rough granite. Down the slopes their defenses thicken: evergreens bent into crooked sprays, their rugged branches bearing crowns of bright, tender green. The spruce buds are luminous in the moonlight. Evidence of another winter survived, another chance to jostle for a place in the sun.

“A prison with a view,” Tanis remarks, “but damned if it isn’t the best view in all Cyrodiil.”

“I've wondered what keeps you here,” Martin says wryly. "Moved up in the world from your dungeon cell, haven't you?"

Tanis slips an arm around Martin’s waist. “I like it here. More than I thought I would. I've seen every corner of this land of yours by now, priest, and it's a fine one.”

Martin breaks into a faint smile. “It really is.”

Far below them the forest spills down the mountain like dark velvet. Bruma’s watchfires are tiny embers in the coal-dark valley. He makes a note to come out in the daylight. Surely there is a stirring in the cradle of the Jeralls. Sun-starved residents baring their arms in defiance of the chill, farmers out to till the fallow fields. Here he is too high up to see the bustle, but he knows— despite all, the sun will draw them out.

He spent his childhood with his hands in the soil, his body tuned to the grand order of the seasons, his mind trained to look for the potential that lives in each tiny seed. Every stretch of land on which he’s walked has given him something to love. Tall reeds waving on the shores of Lake Rumare; dark-winged skimmers nesting in Anvil’s dunes; stubborn Kvatch in the hinterlands, perched proudly on its hill.

And yes, even here. The silent, remote immensity of stone, keeping vigil over the boundless horizon.

The mountain fastness seems less an island to him now. It settles, takes root; becomes part of a living, breathing whole. A land that goes on, and on.

Sasha Duerr uses just about anything to dye clothing: from kitchen waste (coffee grounds, avocado pits, and onion skins) to invasive "weeds" (wild fennel, oxalis) to the leaves, fruit, or petals of nearly any tree or plant (maple, pear, cherry, fig, acorn, fern, dahlia, poppy, lavender, etc).

Inspired by permaculture, Duerr believes in a slower approach to textile dying- she founded the "Permacouture" Institute to help advance Slow Textiles- both as a way to respect the environment, but also because she believes that plant-based color is more beautiful and truly alive.

"Natural dyes harmonize with each other in a way that only botanical colors can,” she writes in her book The Handbook of Natural Plant Dyes(*). “A natural dye, a red for example, will include hints of blue and yellow, whereas a chemically produced red dye contains only a single red pigment, making the color less complex... The unique qualities of naturally dyed textiles can often make the color vibrate or glow, which is truly magical."

The colors produced by plants may be magical, but the process to create them- believes Duerr- is really quite simple. To prove just how accessible the organic botanical color really is, she helped create the Fiber and Dye Walk at the California College of Arts and Crafts (where she teaches). In a simple walk through the campus, there are over 30 plants and trees that can be used as dyes, including, apple, aloe, bamboo, cherry, eucalyptus, fig, ivy, olive, juniper, lily, rosemary, and wisteria.

This isn’t new information, as Duerr points out, during World War Two our grandparents were using things like red cabbage as a dye, but quickly the knowledge is becoming lost. When Duerr began to educate herself in organic botanical color sources, she turned to farmers and indigenous communities in an attempt to catalog what was once more common knowledge.

Duerr doesn’t want to teach the world to create color from our surroundings- in a sense Slow Color- simply so we’ll all become better stewards of nature and our shared culture, it’s also for us as human beings. “Much of what has become problematic in our modern lives,” she believes, “is related to our having forgotten how to connect with simple rhythms of nature”.

In this video, Duerr takes us for a tour of all the dye plants in the garden of a home she happens to be housesitting; she brews up a few batches of natural color from the leaves of a fern and fig and loquat trees; she gives us a tour of her natural-dyed wardrobe (including pieces from her bioregional knitwear collection Adie + George, created and run with partner Casey Larkin); and finally, she dyes a secondhand silk shirt for that evening’s event using the loquat leaves from the tree outside the house.

* Her book’s complete title is The Handbook of Natural Plant Dyes: Personalize Your Craft with Organic Colors from Acorns, Blackberries, Coffee, and Other Everyday Ingredients.

Original story here: http://faircompanies.com/videos/view/...

Adie+George: http://adieandgeorge.tumblr.com/

Sasha's book: http://www.timberpress.com/books/hand...

Originally posted on YouTube on February 13th 2012

kind of random but i'm an insomniac and sleep deprived and i'm having the urge to list vegetables i like.

cherry tomato

fennel

raw bell pepper

broccoli

cucumber

eggplant

potatoes

sweet potatoes

sugar snap pea

avocado

Kind of drawing a blank. Um I want to try cabbage. I've had cabbage before obviously but only as like a topping. or part of something. i want to try a dish where cabbage is the main event.

Uh fruits??

apples

oranges

most berries

plums

cherries

jujube

guava

jicama

Actually this is making me feel really tired. tomorrow i'm going to go to the farmers market and look at produce.

Pest Management

•Sucking pests

Aphids

Scale

Mealybugs

Whitefly

Spider mites

•Chewing pests

Cabbage white butterfly

Tent caterpillars

Leaf beetle

Flea beetle

Tomato Horn Worm

Root borers

•Boring pests

Squash Vine Borer

•Human pests

Really good fences/barriers

Build solid neighborly relationships

Plant an extra biodiverse row for the “guests”

Pests have a sense of smell and peppermints, thymes and wormwoods are excellent players in keeping pests at bay.

Wormwood is the champion!

Basils and Dill deter the tomato horn worm.

Put in some trap crops or let a few of the trap crops grow. Poke weed, old mustards, cleome etc..

Plants, especially herbs, have essential oil’s which decimate viral infections, eliminate fungal and bacterial issues in humans as well as other plants. Rosemary and fennel can be dried and sprinkled to prevent slugs and snails.

Lavender, Oregano and Rosemary are particularly high in antibacterial and anti-fungal properties and act as strong remedies and preventives.

Tools and items to remove or treat the offending pests:

Dipel (Bt)

Dr Bronners peppermint soap in a 16oz. spray bottle. 3 teaspoons of soap per bottle and the rest water.

Spinosad

(Permethrin is synthetic and modeled after chrysanthemums which have insecticidal properties)

Neem oil

Diatomaceous earth

(DE)

Hand removing

Beneficial predators are:

Wasps

Lizards

Snakes

Spiders

Hornets

Ladybugs

Dragon flies

The program will provide an overview and what to do about the 4 basic pests in the garden or on the farm: sucking pests, chewing pests, boring pests, and human pests. Join farmer, trainer, soil alchemist, and worm whisperer Maurice Small as he digs deep on pest control and integrated pest management.

Helpful links:

http://www.groundworkatlanta.org/food

https://www.treesatlanta.org/