What else needs to be said? Release your inner warrior and partake in some epic (or hilariously bad) battles! Do you use a sword? Are you a martial arts master? Are you a wizard? Can you even fight?
It doesn't matter if you're just having a friendly spar or deciding the fate of the universe. You're suddenly filled with the urge to fight the next person you meet. Cut loose and show off your skills!
RULES
◘ Post with your character! List your fighting preferences if you'd like (Sparring, Death Battles, Anything Goes, etc.) ◘ Reply to someone else ◘ ROUND 1... ◘ ... FIGHT!
● hit 'em with the character, canon name, and preferences. ● others will hit you up with a result from the ultra-deluxe, top-of-the-line soulmate AU prompt generator bible (seriously, there's like 186 individual prompts in there, check that out; there's also gen options for platonic soulmates). ● op, that's your prompt. cry. laugh. feel all your feels. ● Curtain's up, break a leg. ● alternatively, if you want to make it a reverse prompt meme, just put the results you get in your top level! that works.
Just a note for those who might be interested: the “Learning the Opening of the Key” video and workbook course from 9 years ago is now freely available. You’ll first want to click onto the below hyperlinked page to download the workbook PDF and all supplemental materials: Learning the Opening of the Key (Online Course) You …
Everyone knows the feeling of when you see someone and you know you've seen them before. Isn't that a part of déjà vu? But what if the connection you have with that person goes beyond the superficial recognition of familiarity? Perhaps you were connected once...in the most intimate of ways. Some religions and philosophies believe in reincarnation of souls, and it's said that souls could be reincarnated together - once again to follow out the same path they did before.
Or maybe not. Maybe it could be a second chance for fixing things that went wrong before, like the a tragedy or circumstances keeping you apart. But can you take that chance? Do you even want to?
HOW TO PLAY
Comment with your character, stating preferences and pertinent information.
Tag around to others and roll the RNG to determine what your scenario will be.
The first roll determines the parameters of the "past life," the second the parameters of the "present life." The meme is intended to take place in the present, but there's nothing stopping you from playing out flashbacks to the "past."
On this episode of the Self-Publishing News Podcast, Dan Holloway covers strong UK audio growth, with audiobook downloads up 31 percent in 2024, and rising fiction sales led by romance. He previews a major London conference on copyright, AI, and shadow libraries, and reports that Mastodon has joined other platforms in adopting anti-scraping clauses. Finally, he looks at the apparent collapse of TikTok’s publishing venture, 8th Note Press, leaving some authors without sales or rights to their work.
Of all the games you can play, this one might just be the easiest. The rules go as such: your partner presents you with two options, this or that. You chose which you prefer. Then, you keep the train a-rollin. Got it?
Gods and Goddesses exist, sitting in the heavens high up in the clouds watching over Mortals. However, just simply sitting on your throne in the heavens and watching things from afar isn't something all gods find riveting. A simple visit to Earth can do much to refresh a God. Perhaps you're a God or Goddess venturing down into the mortal world or maybe you're a mortal that is getting the chance to encounter a God. All things are possible here.
→ no blank comments. leave a sexy, dirty starter that's the most IC for your character. → of course, sexy talk varies, and this is IC, so your mileage may also vary also! → earn your tags, baby.
You know this game. You've played this game. Someone asks truth or dare. You answer. They give you what you asked for: a question to answer or a task to execute. Simple.
But in this house, we follow the secret third way. You have an out if you don't like the option you've been presented. You can kiss the other person and be off the hook.
HOW TO PLAY • Comment with your character and preferences. • Others respond, asking truth or dare. • Keep the chain going until somebody folds and kisses somebody else.
5. If you could travel back in time and tell yourself something now that would have helped you get through school, what would you say?
Copy and paste to your own journal, then reply to this post with a link to your answers. If your journal is private or friends-only, you can post your full answers in the comments below.
If you'd like to suggest questions for a future Friday Five, then do so on DreamWidth or LiveJournal. Old sets that were used have been deleted, so we encourage you to suggest some more!
- your character has been asked what their strongest belief is. what do they hold true in their heart of hears? their creed, their mantra? - post it for all to see in your subject header. - brace for the impact of all the naysayers.
Yup. Exactly. Always. No exceptions, not in this meme.
how to play - If you top level, they will come. But don’t leave your top level blank! No, no, you need a stater, my friend, a line of dialogue that begins with the words “I thought.” Come up with your own or choose from the list below. - Others tag. - Thread from there.
5. If you could travel back in time and tell yourself something now that would have helped you get through school, what would you say?
Copy and paste to your own journal, then reply to this post with a link to your answers. If your journal is private or friends-only, you can post your full answers in the comments below.
If you'd like to suggest questions for a future Friday Five, then do so on DreamWidth or LiveJournal. Old sets that were used have been deleted, so we encourage you to suggest some more!
① comment with your character. ② repliers queue up a text (or two or three to choose from) that they typed up, but never sent. ③ only they fat-fingered and set them flying out of the outbox into infamy. ④ it's two in the morning jfc why are you asking me if i'd love you if you were a worm? no, i don't think my little pony is a metaphor for communism. go to sleep.
Our Inca Trail holiday actually started with three days spent in and around Cusco, the ancient Inca Capital. Our first day started with a walking tour of Cusco. Because of the various mix-ups with permits, this was with a guide called Arturo who should have been our guide for the whole trip, but wasn't.
We're all used to playing our characters in special circumstances--sharing a bath, AUed into a robot, in the rain, lost in the ball pit (well that's one way to get your extra hour)...but how often do we get to actually play our characters doing their day jobs?
This meme is for just that.
INSTRUCTIONS 1. Write a starter about your character going about their day/night at work, wherever that may be.
If your character is a doctor, write them checking in on a patient, or having a meal in the hospital cafeteria. If they're a lawyer, write them at court. If they're a professional ghost-hunter? Yeah, that'd be a pretty neat starter too!
Be sure to include some sort of hook that allows other characters to join in the action, even if your character works alone. Maybe they brought their pile of research out to a cafe? Maybe they need help with something?
2. Respond to other characters' starters.
3. Thread. Have a good day at work, or perhaps an awful day at work.
Got summer squash? Let’s make zucchini relish! Full of classic sweet and tangy relish flavors, our delicious zucchini relish recipe is perfect for canning, freezing, or easy refrigerator storage. I’ve included tips for the best texture possible, and options to make it spicy if that’s what you prefer too! Zucchini relish is fantastic served with burgers, eggs, tacos, pizza, and more.
This is one of our favorite ways to preserve an abundance of homegrown zucchini or other summer squash from the garden. It’s also easy to halve the recipe to make a small batch of zucchini relish. Follow along with our easy step-by-step guide to make the best zucchini relish ever.
Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.
Supplies
Large mixing bowl
Large non-reactive pot to cook the relish
Measuring cups
Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need!
Food processor – highly recommended but not required. I find it very quick and convenient to chop all the zucchini, onion, and bell peppers using a food processor – which also yields the perfect-sized pieces and texture, somewhere between chopped and grated. However, you could also manually dice the zucchini into very fine pieces, or shred it using a cheese grater.
This recipe makes about 4 pints or 8 half-pints of zucchini relish.
We often use fairly large homegrown zucchini to make relish (bigger than what you typically find in the grocery store) but avoid using extra-large overgrown zucchini since they tend to be more seedy and mushy. For the best results and texture possible, choose firm, fresh and blemish-free vegetables. Feel free to add other summer squash to this recipe too, including yellow squash or crookneck!
10 cups zucchini (and/or other summer squash), finely chopped or grated. We used about 4 pounds or 5 medium garden zucchini, though it’s key to still measure by the cup.
3 cups yellow or white onion (about 2 medium onions), finely chopped or grated
3 cups red bell pepper (about 3 large bell peppers) finely chopped or grated
2.5 cups vinegar (use 5% acid for canning). I like to use 1.5 cups apple cider vinegar and 1 cup white vinegar for a nice balance of sweet and sharp flavors.
2.5 cups white cane sugar
4 Tbsp pickling salt, sea salt, or other kosher salt (not iodized table salt)
2 tsp whole yellow mustard seeds
1 tsp celery seed
1 tsp ground turmeric
1/4 tsp nutmeg
1/4 tsp black pepper
Optional: to make your zucchini relish spicy, feel free to add up to 1 or 2 teaspoons red chili flakes or 1 to 2 fresh hot chili peppers (e.g. finely chopped jalapeño). I personally like to add about 1/2 tsp of chili flakes for a very mild heat.
NOTE: Our zucchini relish recipe is pH tested and adapted from the Ball Book of Home Preserving, so for the sake of food safety, please don’t modify the amounts of vegetables, sugar, or vinegar if you’re canning! You can tweak the spices to your liking however.
Instructions
1) Prep the Veggies
Begin by washing the zucchini and bell peppers well.
Next, trim the ends off the zucchini (discard) and cut it into large chunks that will easily fit into your food processor. I also like to cut out and remove a little strip of the most seedy, spongy center of the squash as well.
Working in batches, pulse the zucchini in a food processor until it’s in fine pieces – not too big and chunky, but not superfine shreds either. (Think of the texture of commercial relish). Alternately, you can manually dice or grate your squash into approximately 1/8 to 1/4″ pieces.
Measure out 10 cups of processed zucchini into a large non-reactive mixing bowl. I like to scoop large spoonfuls of zucchini into my measuring cup, and only very lightly pack the cups. Do not smash down to overpack.
Repeat the same process to chop and measure out 3 cups of onions, followed by 3 cups of red bell peppers. Add to the same mixing bowl as the zucchini.
2) Brine and Rinse Veggies
Next, sprinkle 4 tablespoons of kosher salt over the chopped zucchini, onions and bell pepper and mix thoroughly. I like to add 1 tbsp at a time and mix as I go to ensure even distribution.
Let the salted vegetables sit for several hours, or for the best results, in the refrigerator overnight. During this time, the salt is helping to extract natural moisture from the zucchini and veggies, which will make your zucchini relish more thick and less watery! The brining process also aids in preserving the relish and gives it a firmer, crisper texture.
When the time is up, transfer brined vegetable mixture to a large fine-mesh strainer or sieve. My largest strainer has fairly large holes, so I like to line it with organic cotton cheesecloth to rinse, strain, and squeeze the relish mixture with ease.
Rinse the zucchini, onions and bell peppers well with water to remove excess salt, and then drain and wring out the water. Use your hands (and the assistance of the cheesecloth) to squeeze, press, and remove as much liquid as possible. The more dry you can get it at this stage, the less cooking time and thicker texture your relish will have!
3) Cook the Zucchini Relish
Before cooking the relish, go ahead and get all your canning supplies ready, including heating the water bath.
Add the strained zucchini mixture to a large non-reactive pot, along with the called-for vinegar, sugar, and spices.
Over medium-high heat, bring the mixture to a rolling boil, stirring occasionally. Then reduce to medium heat and simmer for about 25 to 30 minutes, until most of the liquid has reduced and the zucchini relish has thickened nicely. Stir regularly to ensure it doesn’t burn.
The exact cooking time depends on just how dry or wrung out your zucchini mixture was. You don’t want to cook off all the liquid however, and keep in mind it will thicken a bit more once it’s cool!
Canning Instructions
If you’re new to canning, please read up on the basics here. And if you’d rather skip canning, see freezing and refrigerator tips below!
Once it’s finished cooking, transfer the still-hot zucchini relish into hot sterilized canning jars with the assistance of a clean canning funnel.
When filling the jars, leave 1/2-inch of headroom and remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids.
Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.
Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)
When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. (Do not stack or press on the top of the lids, which may create a false seal.) Refrigerate any jars that did not seal.
See storage tips and the best ways to use zucchini relish below!
Tips for Freezing Zucchini Relish
If you don’t want to can your zucchini relish but think you’ll eat it within a couple of months, I recommend simply keeping it in the refrigerator! While it can be frozen, the texture and flavor may change slightly as it freezes and then defrosts.
To freeze zucchini relish, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice.
We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze relish in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer).
Leave at least a half-inch to an inch of head space to allow for expansion as it freezes!
For the best results, allow the containers of relish tofully cool in the refrigerator overnight before transferring to the freezer.
Defrost frozen zucchini relish in the refrigerator overnight before use.
Storage and Shelf Life
For the best taste, let the relish sit for a week or two before opening to allow the flavors to fully develop. I know it’s hard to wait, but patience is a virtue!
Storecanned, sealed jars of zucchini relish in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.
Open, unsealed jars of zucchini relish should stay good in the refrigerator for several months. Frozen zucchini relish will stay good in the freezer for about a year, though it’s best if used within 6 months.
Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.
Ways to Use Zucchini Relish
Beyond burgers and hotdogs, this zucchini relish recipe pairs well as a side or condiment with a wide variety of dishes!
It is excellent with sandwiches, pizza, tacos, tostadas, potato and pasta salad, twice baked potatoes, cheese/cream cheese and crackers (much like pepper jelly) or any other meal that welcomes a tangy little pop of flavor.
I especially love zucchini relish alongside fresh eggs from our backyard chickens including scrambled eggs, quiche, mixed into egg salad or deviled eggs. You can also mix it into homemade dips, sauces or salad dressing, including thousand island.
Enjoy!
We hope you love this delicious zucchini relish recipe as much as we do. If you give it a try, please leave a review below! Also feel free to ask any questions in the comments.
Best Zucchini Relish (Canning, Freezer or Refrigerator)
A sweet and tangy zucchini relish recipe that's perfect for canning, freezing, or quick refrigerator storage. It's easy to make spicy, scale down for a small batch, or use yellow summer squash. Zucchini relish is delicious with burgers, eggs, hot dogs, tacos, pizza, dips, dressings and more!
Course Condiment, Preserves, Sauce, Side Dish
Keyword zucchini relish, zucchini relish canning
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Canning (adjust for altitude) 15 minutesminutes
Servings 4pints
Equipment
Large mixing bowl
Large non-reactive pot
Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.
Measuring cups
Food processor – highly recommended but not required. You could also manually dice the zucchini into very fine pieces, or shred it using a cheese grater.
A large fine-mesh strainer and/or cheesecloth.
Ingredients
10cupszucchini or summer squash – finely chopped, grated or shredded (plan to use about 4 pounds, but still measure cups)
3cupsyellow or white onion, finely chopped or grated (about 2 medium onions)
3 cupsred bell pepper, finely chopped or grated (about 3 large bell peppers)
2.5 cupsvinegar – I like to use 1.5 cups apple cider vinegar and 1 cup white vinegar (ensure it's 5% acid for canning)
2.5cupswhite cane sugar
4Tbsppickling salt, sea salt or other kosher salt (not iodized table salt)
Spices
2tspwhole yellow mustard seed
1tspcelery seed
1tspground turmeric
1/4 tspnutmeg
1/4tspblack pepper
Make it Spicy (Optional)
1 or 2fresh hot chili peppers (e.g. finely chopped jalapeño) OR
1 to 2tspred chili flakes
Instructions
Prepare the Vegetables
Wash the zucchini and bell peppers well.
Trim the ends off the zucchini (discard) and cut it into large chunks that will easily fit in the food processor. I also like to remove some of seedy, spongy center of the squash as needed.
Working in batches, pulse the zucchini in a food processor until it’s in fine pieces (think of the texture of commercial relish). Or manually dice or grate the squash into approximately 1/8 to 1/4″ pieces.
Measure out 10 cups of processed zucchini into a large non-reactive mixing bowl. I like to scoop large spoonfuls of zucchini into my measuring cup, and only very lightly pack the cups. Do not smash down to overpack.
Repeat the same process to chop and measure out 3 cups of onions, followed by 3 cups of red bell peppers. Add to the same mixing bowl as the zucchini.
Brine and Rinse Veggies
Sprinkle 4 tablespoons of kosher salt over the chopped zucchini, onions and bell pepper and mix thoroughly. Add 1 tbsp at a time and mix as you go to ensure even distribution.
Let the salted vegetables sit for several hours,or for the best results, in the refrigerator overnight. The brining process helps achieve the best zucchini relish texture possible.
Transfer salted vegetable mixture to a large fine-mesh strainer or sieve. I like to line it with organic cotton cheesecloth to rinse, strain, and squeeze the relish mixture with ease. Rinse the zucchini, onions and bell peppers well with water to remove excess salt, and then drain and wring out the water.
Use your hands (and the assistance of the cheesecloth) to squeeze, press, and remove as much liquid as possible.
Cook the Zucchini Relish
Before cooking the relish, get all your canning supplies ready, including heating the water bath.
Add the strained zucchini mixture to a large non-reactive pot, along with the called-for vinegar, sugar, and spices.
Over medium-high heat, bring the mixture to a rolling boil, stirring occasionally. Then reduce to medium heat and simmer for about 25 to 30 minutes, until most of the liquid has reduced and the zucchini relish has thickened nicely. Stir regularly to ensure it doesn’t burn.
Canning Instructions
Transfer the still-hot zucchini relish into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/2-inch of headroom
Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids
Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.
Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)
When finished, transfer the jars from the canner to a cooling rack and leave them undisturbed for at least 12 hours before checking jar seals. Refrigerate any jars that did not seal.
Freezing Tips
Allow the relish to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.
Leave at least a half-inch to an inch of head space to allow for expansion as it freezes,
For the best results, allow the containers of relish tofully cool in the refrigerator overnight before transferring to the freezer.
Frozen zucchini relish will stay good in the freezer for about a year, though it’s best if used within 6 months.
Defrost frozen zucchini relish in the refrigerator overnight before use.
Storage and Shelf Life
For the best taste, let the relish sit for a week or two before opening to allow the flavors to fully develop.
Storecanned, sealed jars of zucchini relish in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.
Open, unsealed jars of zucchini relish should stay good in the refrigerator for several months.
Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.
Notes
Our zucchini relish recipe pH tested and is adapted from the Ball Book of Home Preserving, so for the sake of food safety, please don’t modify the amounts of vegetables, sugar, or vinegar if you’re canning! You can tweak the spices to your liking however.
"You will think me cruel, very selfish, but love is always selfish; the more ardent the more selfish. How jealous I am you cannot know. You must come with me, loving me, to death; or else hate me, and still come with me, and hating me through death and after. There is no such word as indifference in my apathetic nature." ― Sheridan Le Fanu, Carmilla
instructions → 1. post with your character. 2. tag others. 3. thread into the night's embrace.
This may be the only way you know how to do it. But you could actually never do it this way; this is the first time you aren't ridiculously rough. Or it could be the first time, period. You're scared of hurting them. You're scared of them hurting you. You want to escape from the world falling down around you. You want to celebrate victory. You have to say hello. You need to say goodbye. You have to say "I love you" when you can't find words. You want to teach them that this is okay. You're broken and you need them to fix you.
What you want to do is take your partner - take them slowly, take them lovingly. Who you are, what you've done, and what you're like outside this moment doesn't matter. You want to love them and do so gently, with kisses and gazes and the release that brings you the closest together you've ever been.
...well, are they? Be honest. We'll know if you're lying. It's Thirsty Thursday. You've gotta be straight with us.
HOW DO I PLAY? + You can do the top level thing. + Is your character somebody's type? You'll know soon enough. Somebody could very well fess up, no matter how every part of them rages against the urge! + "But what if my character's a bridge troll." Shhh. No thoughts, only the realization that people are into weird stuff and, hey, there's someone for everybody!
My previous story reported on the opening of a new romance-only bookstore (one hopes the wedding venue license will be coming soon for literary lovers’ very own HEA!). Needless to say, the owner of the store in question cited TikTok as one of the driving factors in the decision to open the store. This is a theme. The resurgence of bookstores and the influence of BookTok go hand in hand.
↝ Comment with your character/prefs. ↝ Other characters are forced to admit their horny, dirty thoughts and confessions about yours. No matter the situation, no matter the relationship, no matter how long they've known each other. ↝ Be sexy. Be stupid.
Title: Dispute Rating: G Characters & Pairing: Neville Longbottom/Hannah Abbott Word Count: 1 x 100 Content: crack, humour Disclaimer: The characters, settings and HP Franchise as a whole are owned by JKR and not by me. I make no profit from writing this piece of fanfiction. Summary: Neville and Hannah have a rare disagreement
The story of Machu Picchu, as Wilbert told it to us, was that it was under construction as a district capital when the Spanish arrived. Intimating that things were going badly with the Spanish, the Inca moved 700 people and all their gold from their capital of Cusco along the Inca trail to Machu Picchu, destroying the roads behind them with landslides. They remained there for 80 years but were aware that the Spanish, in search of the gold, were getting closer aided by a generation of half-Peruvian, half-Spanish collaborators. After 80 years, therefore, they hid the gold in the surrounding hills and some moved back towards Cusco where they were captured by the Spanish and others moved east into the Amazon where their descendents were briefly encountered by archeologists in the 1970s. The Spanish eventually reached Machu Picchu but found no gold. This story does not appear anywhere else I've looked (but, as noted, information at the level of detail I'm accustomed to for historic sites is much harder to find for Machu Picchu), but it wouldn't surprise me if it isn't the legend as told among the local Andean people.
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