I do have a spell for getting over negative experiences and memories.
~A Spell to Forget~
I have a personal spell I use to forget of people I no longer wish to think of or be held back by negative memories.
-what you need- Black Candle Paper Pen Fire proof container Lighter
—step 1 Using the pen wright on the paper about what / who you wish to forget. All the negative memories and what you don’t like about the person. And why it’s bad that you remember it. Put all your emotions into the paper.
—Step 2 When you feel that you have finished writhing fold the paper up Intel you have closed off the emotions from hurting you any longer.
—step 3 Light the Black candle and set the folded piece of paper aflame, once you have it smoldering away put it in the fire proof dish. Watch the memories burn away into nothing but ash. Chant this while the paper is burning:
THE FIRE SMOLDER FOREVER LONGER TIMES OF OLD ASUNDER MY MIND IS STRONGER FROM NOW TO YONDER SO MOTE IT BE!
—Step 4 You can dispose of the ash in a few ways ( flushing down a drain, releasing into the wind, down a river, or buried) after you have rid your self of the emotions / memories it may take a few days for the spell to work to its fullest.
~The Darkest of Lights
An easily assembled charm bag for encouraging the things you wish to hold onto to hang around, or to provide support and stability in a situation that you are going through. The basis for this spell draws from the ‘beard’ or byssus that bivalves have in order to attach to rocks or their…
What injustice angers you the most?
Hmm good one. It’s a toss up on viagra being covered by insurance and birth control is not. And homosexuals being unable to get married in most states if they so desire.
ITS A BABY DRAGON
baby no don’t eat your tail
Thats how they get away though, they bite their own tail and basically wheel away from the danger like a spikey orobouros.
"I AM SPARKS."
"I AM MILD TO MODERATE DISCOMFORT."
Baby Smaug, Roll Out.
White Peach-Lavender Soda
Makes about 4 to 6 servings (enough to fill a recycled 1-liter soda bottle)
1 cup water, plus more to fill the bottle
3/4 cup sugar
1 1/2 tablespoons lavender flowers
1 pound very ripe white peaches
1 tablespoon lemon juice
1/4 teaspoon champagne yeast or baker’s yeast
Need: one clean 1-liter plastic soda bottle with screw-on capBring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.Wash and roughly chop the peaches. It is not necessary to peel them. Strain the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.Working in batches, puree the peaches with the sugar-water in the food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.At this point, you could stop, refrigerate the syrup, and add it to a glass of sparkling water to taste. To naturally carbonate the soda with yeast (you intrepid brewer you!), proceed onward.Pour the juice into a clean 1-liter plastic soda bottle using a funnel (see note). Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Exact fermentation time will depend on the temperature in the room. Check the bottle periodically; when it feels rock-solid with very little give, it’s ready.
Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.Notes:• Feel free to substitute white nectarines, yellow peaches, or yellow nectarines for the fruit in this recipe. I’m also feeling tempted to try plums. The color and flavor will be slightly different, but most definitely still very tasty.• For a stronger lavender flavor, infuse the sugar water for a longer period of time. Taste periodically and strain the sugar water when it tastes good to you. Since using more lavender can quickly make foods taste soapy, this is a safer way of amping up the flavor.• I recommend using champagne yeast over baker’s yeast whenever possible. It has a crisp and clean flavor that lets the fruit shine through, whereas baker’s yeast tends to make sodas taste yeasty. Not a terrible thing, and fine in a soda-craving pinch, but get some champagne yeast if you can. It’s sold at any homebrew supply store and online at places like Northern Brewer.• The fruit mash left after straining makes a very good afternoon snack with yogurt.• Sodas can also be bottled in glass or swing-top bottles, but it’s more difficult to tell when the sodas have fully carbonated. To do this safely, with every batch you bottle also fill one small plastic soda bottle to use as an indicator for when the sodas have finished carbonating. Refrigerate all of the bottles as soon as the plastic bottle is carbonated; never leave the glass bottles at room temperature once carbonated.
Put a letter from A-Z in my ask and I’ll tell you 1 thing I love which starts with that letter.