Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)
Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.
One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)
OOOOMG my coworker and I were just talking about this wrt mexican food specifically
Ingredients as well.
Fleur de sel
Its 430pm and do you know what that means… Its teatime, Witchy Tea Time.
I just realized that I haven’t made any posts about tea and witchcraft yet. Making tea has become a large part of my personal practice; I drink a lot of it. My moms whole side of the family is from Great Britain and we’re HUGE tea drinkers, I basically grew up on it. By the time I was in second grade I would have a cup of tea in the morning with breakfast and then have one as soon as I came home from school… and maybe another cup after dinner. Now the act of drinking tea has evolved into something much more sacred for me, a daily ritual.
Brewing and creating teas are a simple and enjoyable way to include magic into your daily life and activities. By combining herbs with specific correspondences, energies, magical properties or holistic benefits, you can create teas that are able to aid or enhance your work as whole.
Brewing hot tea is a blend of invocation and harmony of the elements.
Earth, represented by the botanicals you are brewing.
Water, the medium in which that plants are infuse into.
Fire, heats the water so that the fusion may occur.
Air, the steam, smell and taste rising from the brew.
Most of the teas that I prepare and drink today aren’t actually considered to be true “tea”. I mostly make herbal infusions, brews or “herbal teas” which are made from various herbs, roots, flowers and such. By creating my own blends it’s easy to find ways to make them apply to practices, also I have found that blends created by the drinker are much more magically potent than store bought blends. This is because your thoughts, intentions and energies are being mixed into the tea as you prepare it. I include tea in many of my rituals, spells, offerings, before or after mediation practices, etc., etc.
There is really so much potential when it comes to using tea for witchcraft purposes, choosing teas or herbs is a very important element when making brews. Always look and see what you have available and consider your options. Are you being drawn to an uplifting citrus blend, a soothing floral blend perhaps, or maybe even a spicy warm blend? Take note of these things, your choice of herbs can reflect what you may be currently needing at the time. It could be important for the future, especially if you like the results. I always set an intention for my tea, even if it’s something simple, such as to put me in a better mood. I then focus on this intention as a brew and prepare the tea.
If you love tea and haven’t tried working with it before in your practices I highly recommend that you try it at least once.
Some ideas are
- Lavender, chamomile tea for stress relief.
- Rose tea for incensed love.
- Ginger root, honey and cinnamon tea to keep positive and warm on cold shitty days.
- Sage, and rosemary for cleansing.
- Or a white tea with jasmine and roses for a calming meditation blend
- Then there’s Dream tea or teas for psychic enhancement, or for divination, healing teas… the possibilities are endless
- Add honey, milk or sugar for sweetness and prosperity
- You could even add water and heat safe crystals to your teas for extra power (list of not safe crystals) or place your teapot within a crystal grid.
When it comes to making my teas for rituals and magic I have a specific teapot that I use. (Its the one in the photo) she’s a tiny dark blue cast iron. (I really need a name for her) I choose to use a cast iron pot for a few reasons, one is super durability, two retains heat well, and three is because I have read that iron is the heart of the earth and universe itself, it is above, and below. Thus making it useful and universal when it comes to magical work. Speaking of teapots you can charge them with crystals or a specific purpose to help aid even further.
This concludes my mini post on witchcraft tea, I hope you enjoyed it feedback is welcomed
For my witchy friends
This cake can easily be made with sweet or sour cherries, but I love to use sour cherries when I can find them (their season is frustratingly short). Sour cherries tend to be soft, so I usually just pit them with my hands. Sweet cherries tend to hold onto their pits a bit more fiercely, so I would suggest picking up a real-deal cherry pitter for that task.
Made this this morning with blackberries & raspberries instead of cherries (and a replaced a couple Tbs of flour with whole wheat flour). It’s delicious! :)
I do not have a revolutionary approach to peanut butter cookies to offer you. I am not an advocate of the three-ingredient approach: In my book, it’s not a cookie unless it has flour in it. Putting aside such radicalism, there are only a few potentially contentious ingredients in the basic…
Made these and these cookies and they were AMAZING. I had no vanilla, so I added a little tiny bit extra almond extract, so they may have been a little too almondy for some, but sooooo tasty.
When you’re rolling out pie dough, you want to be able to work as quickly and lightly as possible. The goal is not to press down so hard that you mash the bits of shortening or take so long that they begin to melt. You also want to avoid adding excess flour, which can toughen the pastry.Good Housekeeping (via foodopia)