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occasionally subtle

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@umiagawa
Spell for my coming new project
A simple spell for clarification
Full moon again.
Drying some forget-me-not for later use.
Dandelion wine.
Garlic Mustard Flower Fritter
Believe in the process.
Yes, I do. Very much.
Butter fried Scarlet Elf Mushroom
These bright red mushrooms tend to grow on the dead woods and branches, near rivers and mashes. They are slightly firm in texture, with a layer of skin on the grills that need to be removed in order to clean off the dirt.
I simply fried them with a teaspoon of butter, and pinch of sugar and salt over high heat, until til they shrink. Fry them in bacon fat is also very delicious.
Hope you enjoy this recipe.
Making a notebook for my herbs and spices.
Trout Lily Omelette.
This spring plant grows in abundance, but their flowers take seven years to produce. I believe their name comes from the trout-like pattern. You can eat them raw, which I find causes a slight irritation to my throat and is a bit slimy in texture. They taste mildly sweet and contain mostly water, so I tend to add them in some simple recipes that you can just toss them into the mix.
Peeling the dandelion blossoms to make dandelion mead.
I skip the recipe here because I’m sure you can find many good resources online 😀. You may see some people recommend not to wash the dandelions. I washed mine, and I believe you should too. Then look at the dirt on the bottom of your bowl 😳.
Attracting luck and success.
The violet season is passing.
Dandelion Blossom Fritter.
(Ingredients):
20-30 Fresh Dandelion Blossoms
1 Egg
1/2 teaspoon Corn Starch
1/3 teaspoon Salt
Vegetable Oil
1. Soak the dandelions for 10-15 minutes to remove the dirt and debris. Turn them up side on a kitchen paper to dry completely.
2. Whisk egg, salt and cornstarch together.
3. Heat up oil over medium-high heat. Dip the blossoms in the egg wash; fry on both sides until golden. Serve immediately.
Hope you enjoy this simple wild edible recipe.