Tag Archive | water

Recipe: Ice Cream Cone Cupcakes

The following recipe is reposted from https://www.pgeveryday.com/home/cooking-recipes/article/birthday-ice-cream-cone-cupcakes.


Ingredients (serves 8 people)
1 box cake mix
¼ cup oil (follow amount listed on cake mix instructions)
1 cup water (follow amount listed on cake mix instructions)
3 eggs (follow amount listed on cake mix instructions)
1 package flat-bottomed ice cream cones
1 container frosting
Sprinkles or other toppings as desired


  1. Preheat oven to 350 F
  2. Prepare cake mix according to package instructions
  3. Transfer batter into a container with a pour spout. Pour batter into ice cream cones, filling each 2/3 of the way full
  4. Place cones on a cookie sheet and bake for 18–20 minutes, or until an inserted toothpick comes out clean. Let cool
  5. Frost and decorate with your choice of toppings


Witch in the City: Seven Tips for Adapting Polytheism to Urban Environments

April 21st, 2012Beltane altar in downtown Brooklyn


Many earth-centric religious traditions, including Wicca, help us connect deeply with nature with outdoor worship. But where green spaces are sparse or sometimes inconvenient to reach, how does a Wiccan or other polytheist find the balance? Here are things I’ve done over the years:

  1. Use less fire and more water: instead of burning specific herbs, candles, or essential oils, mix them with water and disperse by libation or through a small spray bottle such as a travel sized pump bottle.
  2. Barbecue grills at parks are your friend: when you do need to burn something for a prayer or ritual, consider travelling to a public park that offers a barbecue grill and light your fire in the grill space. This greatly reduces your fire risk and makes it easier to control your fire.
  3. Use ponds, lakes, rivers, and streams for food sacrifices: one of my favorite rituals for holiday worship is to cast a libation of food and drink (non-alcoholic) into a pond or lake as a gift of thanksgiving to the deity/deities associated with the holiday. This is not only very historically accurate to what many cultures have done for millennia, but your gift is often greatly appreciated by the area wildlife.
  4. Keep incense lighting to indoor contexts: when you light incense outside, you risk not only fire that can more easily get out of hand, but mis-interpretation by passersby. Also recognize that many parks have strict rules against any sort of burning outside of fire pits/grills; you can get into a lot of trouble over fire-even incense!
  5. Replace bonfires with symbolic fires: when a ritual or custom calls for a bonfire, consider using lit or un-lit candles and incense.
  6. Embrace plant life: all life is connected. Connect to it-and deity–with your touch. Caressing a plant is a wonderful way to remind yourself of the beauty, wonder, and divinity around you.
  7. No matter what you practice or believe, prioritize safety over ritual. Accidents happen, especially when working around fire. Invest in those little aids like snuffers and water vessels that make you safer!

Recipe: Sweet/sour Asian chicken kabobs with Rice

Hello everyone.  I normally do not blog here about food, but this recipe I created today I absolutely MUST SHARE!


I do not consider myself a great cook, at least not to MY taste in food. True to general hyper-sensitivity and migraine sufferers as a whole, I have a sensitive, refined sense of taste; anything too bland or too strong does not taste good to me.


So I am so happy that today I had great success making some Asian chicken kabobs in my grill pan.   Here’s my recipe:


  • Cube a chicken breast and marinate in about 2 tablespoons of bottled sweet/sour sauce, about 1 tsp of Chinese chili/pepper sauce, 1/2 tsp powdered ginger, 1/2 tsp of dill, and water to cover.
  • Refrigerate about 2 to 3 hours.
  • Skewer the chicken and put in grill pan along with all of the marinade.
  • Dust gently with more dill.
  • While the chicken and marinade cooks in the grill pan (turning occasionally), cook 1/4 to 1/2 cup of rice with about 1 tablespoon of soy sauce added instead of salt in the water.
  • Cook until chicken is well done and the sauce thickens.
  • Drain rice and spread evenly onto serving plate.
  • Spoon about half of the sauce directly onto the rice before plating the kabobs over the rice and evenly pouring the rest of the sauce over the chicken.
  • Garnish with more dill if desired.

Makes one serving.

This was ABSOLUTELY DELICIOUS with a subtle taste and just enough pepper to give it that distinctly ASIAN taste.

Serve with white or rose wine or a clear colored soda.