𝕎𝕚𝕥𝕔𝕙𝕪 𝕋𝕙𝕦𝕞𝕓𝕡𝕣𝕚𝕟𝕥 𝕔𝕠𝕠𝕜𝕚𝕖𝕤

just discovered RSL was Atticus Finch in a 2013 play of To Kill a Mocking Bird. I’m going insane trying to find any photo or video evidence of this.

the holy trinity

Strawberry Mint Lemonade

½ C. Granulated White Sugar

½ C. Water

4 Lemons, Juiced (about ½-¾ C.)

½ C. Sliced Strawberries

1 Tbsp. Granulated Sugar

¼ C. Fresh Mint Leaves

2 C. Water

(I know the way I wrote out the measurements is funky, but it is divided for how it needs to be used.)

Begin by slicing your strawberries and put them in a small bowl. Toss with 1 Tbsp. granulated sugar and set aside.

In a small pot, stir together ½ cup granulated white sugar with ½ cup water. Turn the burner on low and heat until the sugar is completely dissolved, creating a simple syrup. Remove from heat.

Either chop up your mint leaves or grind them in a mortar and pestle to release the oils. Mix it in with your strawberries. After about 10 minutes, mash up your strawberries with a fork or potato masher to help release the juices.

Add your strawberry-mint mixture to a small container (I used a jar, but you can use a small pitcher or whatever you have on hand). Pour warm simple syrup over the fruit and let stand for a few minutes. Mix aggressively, or shake if you are using a jar. Add the lemon juice and 2 cups of cold water. Stir well. Let stand in the fridge for several hours, or overnight.

If you are like me and hate pulp in your drinks: let the mixture stand overnight and strain into another container to get rid of the floaty bits. 

Note: I like pretty sour lemonade, so if you don’t love sour things either use less lemon juice or increase the amount of simple syrup. 

They canonically said Wilson is great in bed I can't fucking take it anymore.

Parkour dog

Moon Spell Cookies Ingredients: • 1 cup of finely grated almonds (optional) • 1 ¼ cups of flour • ¼ cup of confectioner’s sugar • ¼ cup of butter • 1 egg yolk Directions: 1. Combine almonds, flour, and sugar. 2. Work in butter and egg yolk until well blended. 3. Set it in the fridge until chilled. 4. Roll into crescent moon shapes or use a cookie cutter. 5. Place on greased cookie sheet and bake at 320 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Spells for: Love - Add a few pinches of rosemary, sweet basil, cinnamon, and honey. Prosperity - Add cinnamon, nutmeg, basil, and grated lemon peel. Protection - Add cloves, rosemary, anise, and cinnamon. Psychic Ability - Add star anise, nutmeg, orange, and thyme.

THE DEATH OF MY SOUL

Hiya! I’ve got a great drink for you to celebrate the upcoming Autumn Sabbats:

Lavender Cider Tea:

This one is super easy.

Serves: 1

Ingredients:

3x Apples

water to cover but not over fill

blender

french press for coffee or cheese cloth (and a funnel and bowl if you use cheese cloth)

1tblsp vanilla

1tsp cinnamon

1tblsp of food grade lavender

1tblsp of sugar (I use monkfruit sweetener myself)

Directions:

1. Chop apples into chunks removing the core. Blend the apples in your blender with enough water to cover

2. Pour apple mix into french press and slowly filter out the apple purée. (If using cheese cloth. Add apple purée slowly. And let it drain. After, squeeze as much fluid out as you can) Do this a few times until mostly clean. (took me a couple filters, but I do smaller batches)

3. pour cider into a saucepan to heat. Add sugar, cinnamon, and vanilla

4. once heated, skim off some of the scum that floats to the top. And pour into a cup with your lavender (I use a reuseable tea/spoon steeper.

5. Let steep for 3-5 min

(I use the leftover apple purée and I make a doggy treat, I mix in plain yogurt with a bit of natural peanut butter and stick it in the freezer for my dogs later. Just make sure there’s no seeds)

Enjoy! Great for sleep or celebrating a harvest sabbat. Or if you want to do a past life regression journey. As lavender has great mental benefits.

Let me know how your cider tea turns out!

Favorite Quotes I’ve written

“Erin chuckled. It was sweet with a bitter aftertaste”

“The sun lowered beneath the sea, leaving them in darkness. Their home.”

“Kaz Brekker didn’t apologize. It wasn’t in his nature”

“Part of him wanted to hold her too, and part of him wanted to strangle himself for thinking that”

“He’d sell his own heart to have her by his side again”

“Of course. Everything came with a price tag.”

“Kaz never found stars that interesting, he preferred to focus on the things he could steal.”

“She could live with him hating her, but not without him, Saints she couldn’t live without him.”

“It worked, for the first time in her life she couldn’t feel the dark and forbidding draw of her shadows. She hated it.”

“This was Kaz’s entire life. And he was her life. Jesper grimaced at the thought.”

“Erin laughed at that, like she always laughed at his remarks. The laugh that made his head spin and his heart leap.”

“He hated this city. But he loved her.”

“He tasted of metal and blood and sugar, she would have gladly drowned in it.”

Super Fudgy Raspberry Stuffed Brownie Cookies

Ingredients

2 cups (200 g) raspberries, fresh or frozen

7 oz (200 g) dark chocolate, chopped

9 tbsp (125 g) unsalted butter, cubed

2 eggs

½ cup (100 g) white sugar

1 cup + 1 tbsp (130 g) plain gluten free flour blend (a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)

¼ tsp xanthan gum

3 tbsp (20 g) cocoa powder

1 tsp baking powder

pinch of salt

Instructions

First, make the raspberry filling:

In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

Pass the raspberry mixture through a sieve to remove the seeds and skin.

Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about ½ - ¾ cup.

Spread the raspberry reduction on a piece of aluminium foil (that should be placed on top of a freezer-safe tray or plate) so that you make an even layer ~3 mm thin.

Freeze it for at least ½ hour, or until frozen solid.

Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.

In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.

Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~1 - 2 tbsp of the cookie batter onto the lined baking sheet and spread it out slightly (into a circle about 2 inches (5 cm) wide and about ¼ - ½ inch (6 - 12 mm) tick).

Cut a piece of the frozen raspberry filling that’s about ½ inch smaller in diameter than the cookie batter “circle” you’ve just made, and place it in the middle of the cookie batter.

(You don’t have to cut the filling in a circle, a square or rectangle that’s smaller than the cookie batter “circle” work just as well.)

Place ~1 tbsp of the cookie batter on top of the filling, and smooth it out using a spoon so that it completely covers the filling.

Repeat with the rest of the cookie batter and raspberry filling. This recipe makes about 10 - 12 cookies.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

Enjoy!

These raspberry stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.