you know i've always been your favorite daughter ...............•⋆~*☽☼☾*~⋆•.............. Swift, 25, queer, latine. Kemetic Pagan and Astrolater Follower of Bast, Anpu and Wadjet /// Cub of Sekhmet, Dedicated to Jupiter ...............•⋆~*☽☼☾*~⋆•.............. my witchcraft involves politics and i reserve the right to be angry
sarcophagus of the cat of the Crown Prince Thutmose, the eldest son of Amenhotep III and Queen Tiye. (Photo: Larazoni via Wikimedia Commons, CC BY 2.0)
[Image description: a poem titled Maybe If I Rip A Few Things Apart With My Teeth, I’ll Feel Better. It’s by Schuyler Peck. The title is in all caps, and the poem is in all lowercase. The poem reads:
to snarl and gnaw, bite and bark from the back
of my throat; claw with the grip of all ten fingers.
I dress the altar with offerings,
a pomegranate, the crusted rind of sourdough,
a lover’s bloodied shoulder; take
every book in the house
by either side of its jaw,
and crack the knuckle of its binding,
but oh, I am nothing
if not insatiable.
won’t you trust me?
my canted smile in the dark, my promise to protect what’s precious. yes, what
sparkling porcelain; what clean
white walls. how thick are the windows?
how close are the neighbors?
hand me your tender.
I’m craving to ruin.
the new york times is now charging money for my favorite chocolate cake recipe so i bought a subscription and screenshotted it and canceled my subscription and now it's here for you for free
i do a mixture of red wine and fresh squeezed navel orange juice for the liquid, plus the zest of one large orange. now you make the cake
FUCK nyt putting their recipes behind a paywall all my homies hate paying for recipes.
if you put a nyt link (or a link to any site with a paywall like nyt) into the wayback machine it gets rid of the paywall
anyways also here's the recipe for the nyt strawberry chamomile cake that genuinely changed my life (under the cut b/c it's long but easy to make don't worry):
Ingredients
Yield: One 9-inch loaf (8 cups batter)
½ cup/115 grams unsalted butter
2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse
1 cup/240 milliliters whole milk
Nonstick cooking spray
1 cup/200 grams granulated sugar
½ teaspoon coarse kosher salt
2 large eggs
1 large lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1½ cups/192 grams all-purpose flour
1 cup/124 grams confectioners’ sugar
½ cup/8 grams freeze-dried strawberries
In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
Yesterday after the demo I went to the ELCAF indie comic festival in Hackney, London. Cicada Press was organising a workshop titled “Build your own Ancient Egyptian shrine”.
I jumped on the “This God Kills Fascists” with gusto.
This is the result of my crappy drawing skills and about an afternoon of work and it’s still a WIP.
Enjoy!
Hail to you, Bastet, Lady of Joy and Flame,
Protector of home, in Ra’s bright name.
Golden One, whose claws defend,
Guardian fierce, on whom we depend.
Daughter of Ra, with eyes that gleam,
You scatter the shadows that haunt the dream.
Drive out the ill, let no harm remain,
Your purr brings peace, your wrath brings pain.
O Lady of Perfume, of hearth and grace,
Let safety dwell in every place.
Stand by my door, both night and day,
And keep all evil far away.
janainaart
theartofmadeline
baratheonpilled
ellievsbear
2087
