– – Dry Reference https://worthyvessel.com Secure Outflanking Non-First Order Thievery System Mon, 23 Dec 2019 03:33:01 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.24 pedometries https://worthyvessel.com/pedometries/ Mon, 02 Mar 2015 01:32:43 +0000 http://worthyvessel.com/?p=3274

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thai beef over coconut rice https://worthyvessel.com/thai-beef-over-coconut-rice-2/ Mon, 22 Sep 2014 11:40:00 +0000 http://worthyvessel.com/?p=1354

(15-20 min prep, 10-15 min cooktime)

DON’T FORGET THE LIME

  • prepare first:
  1. minced ginger
    minced onion
    minced garlic
    ^ a few tablespoons of each of above, or more.
    3 red chiles (chilis? shit), minced

    ^ combine and set aside.

  2. in a small bowl (or ramekin HAHAHA) combine: two tablespoons plus one teaspoon, each, of soy sauce (i usually use ponzu) and fish sauce, with one heaping tablespoon brown sugar… stir and set aside
  3. approx. 1 cup or heaping handful of fresh basil; it would be difficult to have too much. roughly chop (ideally you have a pile that runs gamut from minced to chopped) & set aside.

start the rice:

1.25 cups rice in a saucepan… basmati or jasmine probably most appropriate, eh. dump in one 13oz can coconut milk (or approx 1.5 cups other coconut milk — make your own: http://wellnessmama.com/2447/homemade-coconut-milk) & ¾ cup water; bring to boil, cover & reduce to simmer etc — takes less time than normal rice (~10 min). do not burn! i add a tablespoon of coconut oil toooooo

once the rice water is on its way, put skillet or wok on high heat (have had predictably favorable results with cast iron skillet)… i superstitiously give the pan a few “moments” to lose its chill before i…
…add garlic-ginger-onion-chile mixture with 2-3 tablespoons of oil,
stir constantly for 30 seconds to one minute. oftentimes i burn the garlic in my carefreedom, oops. that’s ok. it’s goodbitter.

then add about 1.25lbs ground beef & brown (4-6 minutes)…

near the end of the meatcooking: add the soystuff, cook for 30 seconds to 1 minute more…

then when the meat is essentially ready, reduce the heat to med-low, add basil & stirrrrrr until it wilts very slightly (20 seconds? it’s quick).

& done.

DO serve with lime wedges, essential final addition

adapted from the age-old culture of thailand, also martha stewart

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plugins needed https://worthyvessel.com/plugins-needed/ Tue, 09 Sep 2014 20:30:10 +0000 http://worthyvessel.com/?p=1247 categories for pages

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Tarot https://worthyvessel.com/tarot/ Sun, 22 Jun 2014 17:14:56 +0000 http://worthyvessel.com/?p=1019

“[In] Tarot divination, one should look through the pack first and then shuffle but lightly, or the result will be completely random, and the chances of the spread being able to stimulate the magical perception will be reduced.”

[…]

Once the symbol has been obtained, it should be used to help the magical perception crystallize more fully. It should become a basis for lateral thinking (or intuitive guesswork) rather than as a final answer to be mechanically interpreted. — (MORE OF THAT HERE)


Aquarian Tarot by David Palladini

Kahn/Selesnick tarot from Eisbergfreistadt project:

kahn selesnick tarothttps://worthyvessel.com/wp-content/uploads/2014/06/kahn-selesnick-tarot-300x130.jpg 300w, https://worthyvessel.com/wp-content/uploads/2014/06/kahn-selesnick-tarot-676x293.jpg 676w" sizes="(max-width: 676px) 100vw, 676px" />

http://www.alchemywebsite.com/tarot/Rotin.jpg

http://tarotbg.eu/667-thickbox_default/sibilla-originale-1890.jpg

http://tarotbg.eu/665-thickbox_default/sibilla-originale-1890.jpg

http://www.butlerart.co.uk/tarot/Marseilles_Majors.jpg

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