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Lynda Carter

“Backfire” Curse-Repelling Enchantment

An enchantment that rebounds a curse thrown at you, throws it back twice as hard at the person who cursed you, and ensures that it doesn’t come back to you.

What You’ll Need

Some accessory you always wear

A bowl

Rosemary

A black candle

Black salt

Full moon water

What To Do

Lay a circle of black salt around your bowl.

Put your candle behind the bowl in the circle and light it.

Place your accessory in the bowl.

Pour the moon water over it the accessory.

Stir the water clockwise with the rosemary and say/think “With this enchantment every curse thrown at me will be bounced back to the sender twice as hard as it was thrown and does not come back to me.” as many times as you wish.

Blow out your candle, dry off your accessory, and wear it.

To recharge hold and say/think “Curses on me backfire on to the sender.”

feminist-killjoymillenial-trash

oh to be a small mouse in a pastoral children’s novel who lives in a hollowed out tree stump and does nothing but collect dewdrops and sweep their doorstep with a feather

othernotebooksareavailable

and carve one strawberry into slices like it’s a ham

lavendersage

you get it

sagebetweenthepages

white-z0mbie

lavender lemon bars

this is a super tasty recipe that makes about 24 bars!

what you need:

- cooking spray

- 2/3 cups all purpose flour

- 3/4 cup confectioners sugar, plus more for dusting

- 1 tsp grated lemon zest

- 1 tsp ground dried culinary grade lavender

- pinch or 1/8 tsp salt

- 2 sticks unsalted butter, at room temperature

- 5 large eggs

- 1 1/2 cups granulated sugar

- 1 cup fresh lemon juice (about 5 lemons)

what to do:

1. preheat the oven to 350°, line a 9 by 13 inch baking dish with foil, leaving a 2 inch overhang on two sides; coat the foil with cooking spray. whisk 2 cups flour with the confectioners sugar, lemon zest, lavender, and salt in a large bowl. work in the butter with your fingers until large clumps form.

2. press the mixture into the prepared pan in an even layer using damp or oiled fingers. bake until lightly browned, 20-25 minutes. let cool 5 minutes.

3. meanwhile, whisk the eggs, granulated sugar, lemon juice, and remaining 1/3 cup flour until smooth. pour over the crust.

4. bake until the bars are set, 20-25 minutes. transfer the pan to a rack to cool completely

5. lift the bars out of the pan using the foil overhang; peel off the foil. dust the bars with confectioners sugar and cut into squares.

indigoindica

Edible lemon lavender bars?