drifting in the breeze

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Posts tagged recipes:

IDK if we've all been in quarantine long enough yet for this to be useful to anyone or not but if you're craving smth sweet but only have random ingredients laying around you can make your own kinda-reeses as long as you have powdered sugar, peanut butter, and chocolate chips

dump some powdered sugar in a bowl, dump a glob of peanut butter in with it, and get it there with your hands and mix it all together until it forms a workable not-too-sticky dough. taste on occasion, adding more powdered sugar until you hit desired sweetness levels. roll the dough into balls and stick em on a plate or smth and pop them in the fridge or freezer for 10 minutes so they'll firm up a bit.

throw some parchment paper or wax paper on a pan or a new plate, melt yourself some chocolate (milk chocolate and white chocolate both work great, I haven't tried dark chocolate or semi-sweet because I can't stand the taste but they're chocolate, it'd still work), and start rolling the peanut butter balls in it to coat them in chocolate. yes, you will cover your hands in chocolate doing this. stick em in the fridge to firm up, check back in five minutes or until outer coat is firm, and eat.

you could probably mix nuts in the peanut-butter dough if you wanted, or switch out different nut butters. I don't know how well they'd turn out tho.

rainbow chard recipe

fungus -

posting my mom's rainbow chard recipe for @crownedwithwisteria!

was legit surprised when someone told me chard was one of those "bitter dark leafy greens" bc ive only had it this way

also i know it's vague, that's because it's very forgiving. just adjust the amounts until they seem right. you almost definitely put in plenty of honey the first time.

ingredience & implements:

  • chard (4-6 stems?)

  • apple cider vinegar

  • water

  • honey

  • cast iron pan

  • knife and cutting board

  • implement with which to stir & taste (spatula spoon or fork)

    chop the part of the stems that doesn't have any leaf on it off. cut up and put in pan.

roll the leaf part around the stem and cut up to make long ribbons of leaf. like spaghetti. put aside.

sautee the stems-only portion in water.

do them first bc they take longer to cook than the leaves. once they start to seem kinda cooked, add the leafs

add a splash* of apple cider vinegar and a bit of honey**. taste.

if you added to much vinegar, add water and simmer off/pour off excess. poke at it and taste and adjust until the stems seem done and it tastes right

due to the apple cider vinegar being acidic, that will also draw additional iron out of the pan and so you get even more iron for your iron. i heard you like iron so i put some iron in your iron.

*no more than a teaspoon probably

**no more than a 1/2 teaspoon probably