#parsley
“Ass and sass are two of Bayonetta’s most prominent features, and he’ll make sure you notice”
Support my art at Patreon
If you were one of my patrons you’d already seen this two weeks ago and you’d have received two High-Res print files too!
On my patron-only feed you’ll also see previews and works in progress for new characters and ideas, right now we’re exploring options for Wario!
Thanks to all my supporting patrons <3
Special thanks to Neku 13, Kenneth Gantt, ArcticGorila47, Brendon Bearman, Sandchan Casali, Ian, Arrington Morris, TheKiss, Angus Mackenzie Alexander II, Bob O’Brien & Zollith for your osomhelp!
Post link
#ladies here are #swatches for you of @glogirlcosmetics #mattelipsticks…
From L-R
1)#hellaratchet(vibrant #purplelipstick),2)#ahunnit (#burgundylipstick ), #weirdo (#parsley #green). I must say I was super #surprised by the #texture it was amazing! I was very #happy they weren’t over drying & applied very #smooth* My #lips didn’t feel like they was going to fall off do to dryness! I actually didn’t even have to keep reapplying. I would say they was #longlasting. #confidence #gohard #fallcolors #fashiongang #makeupblogger #kissablelips #lipsticklovers #LA
Post link
Ruled by - Ghosts/Sprits, Mercury
Element - Air
Sacred to - Persephone, Venus, Aphrodite
Form - Fresh Sprigs
Parsley is mostly associated with the Underworld. Persephone was often depicted carrying a bunch with her. Ancient Greeks associated the plant with death, and as such never ate it or grew it inside, lest they invite death into their lives.
The custom of using parsley as a garnish is believed to come from the thought that the herb could appease the spirits of the dead animal it was placed upon. It refreshes, renews, and rids the area of negative or fearful energies.
Placed in a room, it can alleviate poltergeist activity. Steep fresh stems in a bucket of warm water and use to mop, or in a spray bottle to mist the room.
Brush a bundle of dry stems across a Ouija board before working to calm spirits and prevent malevolent forces from coming through.
Eat to cleanse your feelings and get rid of emotional baggage that is preventing you from experiencing loving relationships.
Planting and Growing–
To start indoors, plant seeds 10 weeks before the last frost of Spring. To start outdoors, plant seeds 4 weeks before the last frost. It takes about 3 weeks to sprout, as it is a slow grower, but it can handle the cold to a degree.
Water often during germination and evenly through the summer, making sure the pot has proper drainage.
Parsley is a Biennial and requires 3 to 6 hours of shade each day.
Good companion plants to have nearby are Asparagus, Corn, and Tomatoes.
Some problems that may occur while growing Parsley are stem rot, leaf spots, black swallowtail larvae, carrot fly larvae, and celery fly larvae.
It doesn’t like to be transplanted.
Harvesting and Storage–
Parsley is ready to harvest when the end of the stems hae separated into three segments of leaves. Cut stems from the outside, in, harvesting the oldest stems first. Cut near the base, leaving ¼ inch above the soil.
Leave the inner stems to mature.
To store for later use, place the ends of the stems in cool water and place in a refrigerator. You may also hang the stems upside down to dry, then crumble and store in an airtight container.
Uses–
Outside of food garnish and flavorizer, parsley can also be used as an infusion in bathwater to soothe and cleanse the skin. (or a ritual bath to communicate with the dead)
The high chlorophyll content makes it a natural breath freshener.
Parsley has been credited to curing many illnesses dealing with the kidneys, liver, and bladder.
Using Parsley in recipes decreases the need for salt. This is due to the plant being a natural diuretic as it inhibits salt reabsorption by the body and increases kidney activity.
Small doses have a strong diuretic effect, but large doses are known to cause uterine problems.
Parsley also acts as a gentle laxative.
Caution–
Pregnant women should not ingest large amounts of parsley.
Large amounts can have toxic effects on liver, lungs, kidneys.
Parsley oil should never be ingested.
Use caution when collecting wild parsley. Look alikes can be quite poisonous.
References - Lexa Rosean, Jack Ritchason N.D., Farmer’s Almanac, Witchipedia
Disclaimer - Nothing in this is intended to be medical advice, or used in lieu of seeing a medical professional.
image credit - cozy-aesthetics.tumblr.com
Basil:
Wealth, exorcisms, abundance, cleansing, love, banishment, prosperity, pleasure, fruitfulness, purifying, romance, accomplishment, and compassion.
Catnip:
Romance, attractiveness, cheerfulness, glamours, charms, pleasure, love, attraction, vitality, rejuvenation, hope, optimism, and happiness.
Chives:
Fortification, restoration, desire, prophecy, defense, revitalization, curative, lust, pleasure, insight, protection, healing, sensuality, and divination.
Cilantro:
Peace, romance, emotional healing, shadow work, harmony, love, soothing, cleansing, amorousness, physical healing, synchronization, calming, purification.
Dill:
Wealth, desire, success, sensuality, security, romance, serenity, affection, harmony, fortune, lust, prosperity, protection, tranquility, love, and peace.
Fennel:
Protection, healing, purification, shield, homoeopathic, banishing, defense, healing, expelling, fortification, curative, and refinement.
Mallow:
Romance, protection, banishment, amorousness, safety, cleansing, love, defense, exorcisms, compassion, fortification, and warding.
Mint:
Prosperity, joy, fertility, purification, love, success, affluence, happiness, fruitfulness, cleansing, romance, compassion, and achievement.
Mugwort:
Prophetic dreams, divination, protection, grounding, warding, connection, enlightenment, psychic powers, strength, and astral projection.
Oregano:
Romance, luck, justice, wealth, amorousness, blessings, righteousness, prosperity, compassion, fortune, affluence, desire, success, and fairness.
Parsley:
Lust, protection, cleansing, wealth, sensuality, defense, purification, wealth, desire, fortification, dispelling, success, cleansing, and prosperity.
Peppermint:
Wealth, happiness, lushness, cleansing, love, victory, prosperity, pleasure, fruitfulness, purifying, romance, accomplishment, and compassion.
Rosemary:
Protection, vitality, intellect, romance, cleansing, sensuality, banishing, purification, vitality, cerebral control, and mental strength.
Spearmint:
Revitalization, romance, intellect, healing, love, recognition, dexterity, freshness, knowledge, abundance, compassion, revitalization, cleansing, and wealth.
Thyme:
Healing, restfulness, psychic power, romance, courage, cleansing, calming, restoration, tranquility, amorousness, bravery, purification, and soothing.
Here are the facts: I bought some green goods that I intended to use for recipes to post, but having your nose rubbed raw in revision books tend to chase away ideas and then slam you into a brick-wall that is writer’s block. So here I am, a day before my [meticulously scheduled] 13-day trip to Saudi Arabia (holla!), brushing up my Arabic mainly in preparation to place an order on the very, very delicious food they have over there (srsly guise) when an inner gong resonates and I realize I have a fridge-full of asparagus, parsley, scallions and a few green tomatoes that the gardeners unearthed from a tomato vine hidden behind the bushy terrains that is our back garden.
Shite. What to do, what to do?? I have to be honest, at first I thought of making a pot of kalgooksoo and then just slice the green onions to sprinkle on top. The asparagus I can just blanch and eat with eggs. The tomatoes for a salad - it is springtime after all, isn’t it? It was a sound idea, except that 5 stalks of green onion will make more than just a sprinkle, I hate the taste of blanched asparagus and…I’m just not in the springtime state of mind yet! I’d rather turn the tomatoes into hearty soups than eat them raw but time is running short. So I gave them all a whazzy whaz in the blender (ideally you should use a food processor) and made three pesto, all without pine nuts or basil. Is that sacrilege? Oh, I hope so. You can store these in the fridge for a few days or freeze them up to a couple of months. What I like to do is refrigerate them for a few hours to let the flavors marry, and then stick em in the fridge for an eternal union. All in all, pesto-fying saved the day and I can’t wait to smear some under the skin of a chicken and bake it to crispy oblivions when I get back. Toodles!
GREEN TOMATO PESTO:
[ 4 medium green tomatoes + ½ cup packed parsley leaves + 1/3 cup salted almonds + 2 cloves roasted garlic if you have them, or 1 clove of fresh garlic + ½ cup olive oil + salt and pepper to taste, but start with 1 teaspoon ]
Throw everything in the food processor and pulse until the ingredients achieve a uniform consistency, then whiz it until it reaches your preferred smoothness. This can be stored in the fridge for a couple of days or in the freezer for up to 6 months.
Great as: Dips, spreads for pizza and sammiches.
CHARRED SCALLION AND GINGER PESTO:
[ 5 bunches of scallion, trimmed and cut in half + 2 garlic cloves + 1 tablespoon fresh ginger, peeled + ½ cup olive oil + 1 teaspoon sesame oil + ¼ cup sesame seeds ]
Heat a skillet or grill pan on medium-high. In a bowl, drizzle the scallions with 1 tablespoon of the olive oil. Season the scallions with sea salt and pepper, then sear or char until lightly caramelized at the edges and blackened in a few spots, about 3 minutes. Set aside to cool for 5-10 minutes.
Combine all of the ingredients in a food processor and and pulse until the ingredients achieve a uniform consistency, then whiz it until it reaches your preferred smoothness. Use immediately or store in the fridge for a couple of day or in the freezer up to 6 months.
Great with: Fish, chicken, rice, mashed tate'orrs.
LEMON-ASPARAGUS PESTO (recipe by Mark Bittman):
[ 1 pound asparagus, trimmed and cut into 2-inch segments + ¼ cup almonds + 1 clove garlic + 1/4 cup olive oil + 3/4 cup grated Parmesan cheese + juice of ½ lemon ]
Bring a large pot of salted water to a boil. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
Transfer the asparagus to a food processor and add the garlic, almonds, 2 tablespoons of the oil, parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste and pulse again until it reaches the consistency you prefer.
Great with: Pasta, fish, chicken - pretty much anything you can spread with pesto.
Enjoy!
Lots of flowers and herbs in my life at the moment. On my rare wander into Leamington spa on my birthday. Been studying so much needed a break so made a little herb garden. I’ve been wanting to do it for ages just not had the
time.
Started it off with cardboard to cover the grass, then added my own compost that had been cultivating over last few years. Bought some more and some #barkchips and grew some the #plants from #seed and bought others locally. ++
++
++
Thanks to my lovely daughter @itscharlottehbs for the lovely birthday flowers and my sister @laydeestardust1and bestie @tverbroekken for all the love and support whilst #studying ++
++
@nutribulletuk #smoothie #beetroot #vegan @vivolife #veganprotein #compost #herbgarden #lavender #bergamot #basil #pinkmood #rosemary #strawberries #permaculture #thyme #chives #parsley #pinkdress #leamingtonspa #jephsongardens #flowers #herbs #birthday #studyingisover #openuniversity (at Jephson Gardens)
https://www.instagram.com/p/Bx7cSUcl2Hm/?igshid=1fmuwxn4ztilr
Post link
06.05.2020
Request lunch day #1! Because schools were closed for two months we missed out on a lot of request lunches. So Friday was the first request lunch of the month. Typical for them we had karaage and wakame seaweed rice. The soup was new though, a nice consomme soup. Very light. The side salad was a carrot one with egg. A chocolate pudding for dessert.
Post link
Hi All,
Apologies about the lack of article reviews lately, but I’m in the middle of suffering through writing a proposal for my PhD dissertation, which I will be defending halfway through next month (gulp gulp). I’m afraid I’ll need to take a bit of a break while I desperately write about narratives, reported speech, and deception. However, while I’ll be back to posting articles in a few weeks, in the meantime enjoy this article about how linguists could actually help us talk to aliens.
LL Recipe Comparison:
This article reminds me of the recipe for Linguine with Gremolada:
Much as this article points out that we can’t assume we will know if aliens rely on sight to communicate, in making this recipe it would be good to assume that only a few people will know how to make Gremolada (minced garlic, parsley, and lemon zest FYI). The combination of the Gremolada with some orange zest and garlic is sure to spice up your day, similar to how we need to spice up our understanding of the possible ways that aliens communicate. Good Cooking!
MWV 10/25/18
Autumn Glow Salad with Lemon Dressing
Servings: 6 (8-10 as a side)
Prep Time: 15 mins
Cook Time: 1 hour
STUFF
Salad:
1 cup freekeh or other grain (quinoa, bulgur, etc.)
1 head cauliflower
2 sweet potatoes
1 tablespoon olive oil
a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.
1 large apple
Lemon dressing:
1 bunch parsley (about 1 cup), minced
1 small clove garlic, minced
2/3 cup olive oil
juice of one lemon (more to taste)
1 teaspoon agave (optional)
½ teaspoon salt
pepper to taste
STEPS
Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.
Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.
When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.
NOTES
If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans.
Nutrition facts are for 6 servings.
Serves 10Calories Per Serving: 314% DAILY VALUE39%Total Fat 25.1g0%Cholesterol0mg6%Sodium150.5mg7%Total Carbohydrate 21.6gSugars3.8g8%Protein4g12%Vitamin A 187.4µg32%Vitamin C 19.2mg
Post link
