knitsock posting in

I BELIEVE IN [ m e m e ]

- 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.

hufflefluffhouse posting in

bakerstreet

I THOUGHT...

You know what they say about assuming, don't you?

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.

prompts
( Read more... )

anais_pf posting in

thefridayfive

This week's questions were suggested by

bindyree.

1. Who was your favorite teacher?

2. Why was that teacher so special?

3. Do you think teachers get paid enough?

4. Do you have a favorite year of school?

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!

santanachamp posting in

bakerstreet

ｕｎｓｅｎｔｔｅｘｔｓ

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.

check out theunsentproject if you'd like more serious ideas.

purplecat

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.

( Photos under the Cut )

sockhopsolly posting in

bakerstreet

THE ON-DUTY MEME

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.

torino10154 posting in

neville100

Happy Neville Thursday!!

For our last round:

digthewriter wrote Grudges, Gays, and Gin Neville, Pansy

maraudersaffair wrote Forgiving Draco Neville Longbottom/Harry Potter/Draco Malfoy

lightofdaye wrote Dispute (LJ/AO3) Neville Longbottom/Hannah Abbott

The new challenge is:

Prompt 568: Legend

This prompt will run until July 10.

As always, we encourage responses to any prompt at any time, so if an older challenge inspires you, please feel free to post for it!

homesteadandchill_feed

Posted by Deanna Talerico

https://homesteadandchill.com/zucchini-relish-recipe-canning-freezer-refrigerator/

https://homesteadandchill.com/?p=2091887

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.

RELATED: Looking for even more zucchini recipes? Don’t miss our delicious sourdough zucchini bread or guide on freezing zucchini. And if you enjoy this relish, you’ll probably LOVE our cowboy candy canning recipe too!

A metal spoon is full of zucchini relish as it is held above a half pint jar full of relish. Beyond are a number of pint and half pint jars full of the relish.

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.
A large fine-mesh strainer and/or cheesecloth.

Pieces of squash are inside of a food processor. Beyond is a bull of already processed squash, a measuring cup full of processed squash along with a whole zucchini on a cutting board.

Ingredients

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.

Whole zucchini, red bell pepper and onion are laid out amongst a variety of spices, vinegar, and sugar to make a zucchini relish recipe.

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.

Pieces of processed squash are taking up an entire wood cutting board along with a chef's knife. The ends and trimmings of the squash are off to one corner of the board.

A food processor if fully of grated squash after processing. Beyond is a cutting board full of cut up and whole squash.

Grated squash, onion, and red bell pepper are mixed together in a large metal bowl.

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!

A faucet is running water down onto squash, onion, and red bell pepper inside a metal strainer that is lined with cheesecloth.

Squash, onion, and red bell pepper sit inside a metal strainer lined with cheesecloth.

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!

A large stainless steel pot full of processed zucchini, onion and bell pepper are covered with a variety of spices and vinegar.

A stainless steel ladle is adding a mixture into a half pint jar via a metal canning lid. Two pint mason jars are already full while two empty half pint jars sit nearby.

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!

Four half pint mason jars and two pint mason jars are sitting on a wire cooling rack, they are lined up after being filled with hot zucchini relish.

A jar lifter is being used to place a full pint jar into the hot water bath for canning.

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 to fully 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!

Store canned, 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.

A small ramekin container full of zucchini relish. A few pint and half pint jars are in the background, full of relish.

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.

You may also enjoy:

A white ramekin container is full of zucchini relish. A few canned jars of relish lay around the outside of the ramekin.

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

Cook Time 30

Canning (adjust for altitude) 15

Servings pints

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

10 cups zucchini or summer squash – finely chopped, grated or shredded (plan to use about 4 pounds, but still measure cups)
3 cups yellow or white onion, finely chopped or grated (about 2 medium onions)
3 cups red bell pepper, finely chopped or grated (about 3 large bell peppers)
2.5 cups vinegar – I like to use 1.5 cups apple cider vinegar and 1 cup white vinegar (ensure it's 5% acid for canning)
2.5 cups white cane sugar
4 Tbsp pickling salt, sea salt or other kosher salt (not iodized table salt)

Spices

2 tsp whole yellow mustard seed
1 tsp celery seed
1 tsp ground turmeric
1/4 tsp nutmeg
1/4 tsp black pepper

Make it Spicy (Optional)

1 or 2 fresh hot chili peppers (e.g. finely chopped jalapeño) OR
1 to 2 tsp red 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 to fully 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.
Store canned, 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.

The post The Best Zucchini Relish Recipe (Canning, Freezer or Refrigerator) appeared first on Homestead and Chill.

https://homesteadandchill.com/zucchini-relish-recipe-canning-freezer-refrigerator/

https://homesteadandchill.com/?p=2091887

groupon posting in

bakerstreet

gothic romance

"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.

prompts
( Read more... )

smutanon posting in

bakerstreet

the gentle lovemaking for everyone meme

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.

You need this.

Comment - character and preferences.
Reply - others.

( prompts under here )

shyestfairy posting in

bakerstreet

Are They Your TYPE?

...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!

selfpublishingadvice_feed

Posted by Dan Holloway

https://selfpublishingadvice.org/8th-note-press/

https://selfpublishingadvice.org/?p=237279

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.

The post TikTok’s 8th Note Press Faces Shutdown Amid Author Complaints: Self-Publishing News with Dan Holloway appeared first on The Self-Publishing Advice Center.

https://selfpublishingadvice.org/8th-note-press/

https://selfpublishingadvice.org/?p=237279

chocolatefrogs posting in

ipromo

Link: Round 14 Signups • Round 14 Themes

Description:

disney_20in20 is a 20in20 community dedicated to making icons of Disney and all it's properties. From classic, Marvel and Star Wars.

You have 20 days to make 20 icons about a Disney claim of your choice, based on a set of themes for the round unless it's a special round.

Schedule: Round 11 sign ups are open NOW. Deadline is July 15th, 2025.

indecisivesock posting in

bakerstreet

HORNY CONFESSIONS

↝ 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.

lightofdaye posting in

neville100

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

Read on LJ | DW | AO3

purplecat

Then Wilbert showed us around Machu Picchu.

( Photos )

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.

liltuna posting in

bakerstreet

what's in a username?
→ a fourth wall meme

- Characters can suddenly see their own usernames! And each others! How do they react? You tell me!

- Post a character and, maybe, their opinions on the name of their journal.

- Judge others and be open to being judged. We're looking at you, @Fuckmaster3000.

chas_clifton_pagan_feed

Posted by Chas S. Clifton

https://blog.chasclifton.com/?p=14029

I decided to get more serious about Tarot after all these years. Maybe some day people will see me as a wise old man, but I will need some props – 78 of them, to be precise.

I actually learned to use the I Ching in a superficial bohemian way before I encountered the Tarot, The former probably matches the last year of high school, when I was being educated in these things by a 20-year-old from North Beach (San Francisco), who became a sort of honorary big sister, and when all “alternative” spiritual practices came from the East.¹

I finally touched Tarot cards as a college freshman, eventually buying my own pack, which given the options of the time was of course the “Rider Tarot” (today better called the Rider-Waite-Smith deck), from Samuel Weiser, Inc. It came with the obligatory “little white book,” but of course a student soon wants more. The most accessible how-to book at the time was Eden Gray’s The Tarot Revealed, which was matched with that deck. She included a section on Tarot meditation, but essentially this was a bigger, better version of the little white book.

That name “Eden Gray” sounded like a pseudonym through: an unusual first name balanced with a plain English last name. I did not think much about it; I wanted the “woo,” not the history. My wish list included reading in a night club, and I did it — once — it went OK but I was not asked back. A slow midweek night, what can I say? And then other things like grad school got in the way.

Mary K. Greer, the grande dame of American Tarot, wrote a short piece about Eden Gray in 2008 (they knew each other). As Priscilla Pardridge she was the good-lookingl daughter of a well-off Chicago businessman. Born in 1901, she defied Daddy’s wishes and ran off to the bright lights of Broadway. She was a reasonably successful actress on the stage, in radio, and a few movies,² before taking a metaphysical turn in the middle age. (You may have heard that narrative before.)

Mary Greer writes,

Eden Gray ran a bookstore and publishing company called “Inspiration House,” one of the few places where a person could buy tarot cards and take tarot classes in the late 1950s and ’60s. Her customers complained that the available books were not easy to understand, so she spent weekends in the country coming up with a more accessible way of approaching the cards.

Read the rest at Greer’s blog: “Eden Gray’s Fool’s Journey.“

Time passed, and I bought some other books too, getting more interested in the history of the cards. But when my paperback copy of The Tarot Revealed wore out, I bought another one, just out of loyalty/

In another timeline, she was probably my first lover, but not in this one. ︎
Eden Gray was in one movie with Ronald Reagan, where they shared their interest in astrology, says Mary Greer in the linked article. ︎

https://blog.chasclifton.com/?p=14029

selfpublishingadvice_feed

Posted by ALLi Editorial

https://selfpublishingadvice.org/podcast-audiobook-production/

https://selfpublishingadvice.org/?p=237282

In this episode of the Self-Publishing with ALLi Podcast, Matty Dalrymple talks with MaryCatherine Jones of The Audiobook Experience about how authors can set themselves up for audiobook production success during the editing phase. They discuss the growing popularity of audiobooks, the importance of writing with the ear in mind, and how to avoid pitfalls like confusing names or unclear pronunciations. They also offer practical tips on working with narrators and directing listeners to bonus content, all with an eye toward meeting the expectations of today’s “ear readers.”

The post From Manuscript to Mic — Preparing Your Book for Audiobook Production: Self-Publishing with ALLi Featuring Matty Dalrymple appeared first on The Self-Publishing Advice Center.

https://selfpublishingadvice.org/podcast-audiobook-production/

https://selfpublishingadvice.org/?p=237282

sundaybestsocks posting in

bakerstreet

JUDGE A BOOK BY ITS COVER

RULES
○ comment with your character + a good shot of them.
○ others judge them on vibes alone - what kind of person are they, any reads/info, etc? tell us all about that guy!

dontcryformememetina posting in

bakerstreet

Nursed Back to Health

Comment with your character, preferences, preferred role, and any information you'd like to include.
Your character has either been injured/sick and had to be taken in (possibly against their will) or has been the one to help somebody like the former. Through the mending process, the two characters in a thread have fallen in love - or at least grown closer and more affectionate.
Reply to others.
Thread.

barryeisler_feed

Posted by Barry Eisler

http://barryeisler.blogspot.com/2025/06/come-find-me-at-substack.html

Hi all, I should have posted this a while ago—I’m now on Substack. I love the platform and respect and appreciate the company’s adherence to principles of free speech.

You can find The Heart of the Matter—my ruminations on politics, geopolitics, and media, plus the odd book and movie review—here. My author newsletter—only about my new book releases or other book-related developments—is here.

Looking forward to seeing you there. :)

http://barryeisler.blogspot.com/2025/06/come-find-me-at-substack.html

sockdere posting in

bakerstreet

UNLOVEABLE

rules

01. Comment with your character. NO BLANK COMMENTS. Your top-level should include your character's IC reason that they think they're...well, unlovable!

02. See if they're an impartial judge.

byok posting in

bakerstreet

craved connections

i. no "blank" comments.
ii. either in the comment itself or the subject line, you must write what kind of relationship (platonic or romantic) or contact/connection/affection/intimacy your character longs for, deep down in their honest heart.
iii. EXPOSED??? are they gonna fight it or what?
iv. but what if someone out there could give them exactly what they needed?

purplecat

Two Doctor Who companion outfits for your delectation and delight! Outfits selected by a mixture of ones I, personally, like; lists on the internet; and a certain random element.

( Outfits below the Cut )

Vote for your favourite of these costumes. Use whatever criteria you please - most practical, most outrageously spacey, most of its decade!

Voting will remain open for at least a week, possibly longer!

Costume Bracket Masterlist

Images are a mixture of my own screencaps, screencaps from Lost in Time Graphics, PCJ's Whoniverse Gallery, and random Google searches.

selfpublishingadvice_feed

Posted by Dan Holloway

https://selfpublishingadvice.org/romance-drives-fiction-boom/

https://selfpublishingadvice.org/?p=237276

'Tis the season to celebrate audiobook growth, it seems. So what better way to mark the solstice—when the city is full of folk dancers and the countryside is full of all manner of people doing all manner of things to mark the longest (or shortest, depending upon your hemisphere) day—than to report on yet another set of industry figures that points to the health of the audio market?

The post Romance Drives Fiction Boom and Audiobooks Surge: Self-Publishing News with Dan Holloway appeared first on The Self-Publishing Advice Center.

https://selfpublishingadvice.org/romance-drives-fiction-boom/

https://selfpublishingadvice.org/?p=237276

sarabi posting in

bakerstreet

shipping picture prompts

o1. comment with your character and prefs in a top level.
o2. reply to others, complete with pictures and gifs!
o3. cook up something shippy from those inspirational ingredients.

link 'em:

embed 'em:

shrink 'em:

inuyasock posting in

bakerstreet

the phone sex +
sexting meme

what it says on the tin. leave a blank comment, include your preferences or a starter, it's all good. reply to others with a text, a dirty picture (please link all nsfw things!), misfires, misdials, drunk filthy voicemails, whatever your heart desires.

justformemes posting in

bakerstreet

THE IN HEAT/IN RUT AU MEME
not an alpha/beta/omega meme

There's no need for elaborate backstories for this AU. You go into heat, rut, whatever you'd like to call it. You've always done so since you were of age to do so. It's a socially accepted norm, and people have gotten used to the difficulties that come with the mating seasons. Life goes on.

Isn't this alpha/beta/omega, then? No, not at all. In this meme, there are no gender-variant genitalia unless your character comes prepackaged with those. No giant cocks - again, unless your character is already packing - or self-lubricating assholes or anal wombs, and no knotting. Unless that's your thing. There's also no set in stone roles with regards to dominance and submission, and some people do not even feel the inclination towards either. Still, there are a few similarities, mainly being that the pheromones of others can put someone into heat that was not in it before and the bond between mates. In addition, some humans/human-stand-ins have created packlike dynamics in response, but this is not universal.

In this meme, it's just regular old human...oids feeling the urge for sex. And by "urge" we, of course, mean all-consuming drive. If characters choose to ignore that urge, it will backfire on them. The more they put it off, the more they will lose their control, becoming more irritable and aggressive, and eventually be nothing but a rutting animal until the need to mate is satisfied. Not all heats call for mating, of course, and most people can just relieve themselves, but when you do mate, you feel the urge to stay by their side and essentially "nest". These desires don't always pan out into offspring, and mating isn't forever unless it's mutually decided upon. However, impregnating your mate is said to be one of the most euphoric experiences a person can have, even if some people only mate because they want to utterly possess someone, as mates are bonded for a while.

If there's anything that's to your fancy that's been left out, go ahead and add it in. Play it how you'd like!

HOW TO PLAY

Comment with your character and preferences.
Include what you're interested and not interested in.
Respond to others!

( Prompts )

blushline posting in

bakerstreet

THE GIRLS LOVING GIRLS MEME

This meme focuses on female/female relationships. From shy starts to sexy nights spent lost in each other, here is your chance to play out whatever femslash ship you've ever wanted. Whether it's a curiosity that's always been under the surface or a way to release tension in a less violent way, your character is now acting on a secret impulse.

Just post your character's name and any preference you might have. You can set up a scenario yourself or let the person responding choose. Please be respectful if someone isn't feeling a pairing or option you suggest!

( Read more... )

Profile

fannyfae

March 2019

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Allies of Flesh, Leaf, & Stone

Reading

I BELIEVE IN [ m e m e ]

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Supplies

Ingredients

Instructions

1) Prep the Veggies

2) Brine and Rinse Veggies

3) Cook the Zucchini Relish

Canning Instructions

Tips for Freezing Zucchini Relish

Storage and Shelf Life

Ways to Use Zucchini Relish

Enjoy!

Best Zucchini Relish (Canning, Freezer or Refrigerator)

Equipment

Ingredients

Spices

Make it Spicy (Optional)

Instructions

Prepare the Vegetables

Brine and Rinse Veggies

Cook the Zucchini Relish

Canning Instructions

Freezing Tips

Storage and Shelf Life

Notes

UNLOVEABLE

THE GIRLS LOVING GIRLS MEME

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