All the magicks


Actually, I like my coffee with cream. A little less evil, just like my magic.

First things first, new episode of It’s Unclear Podcast is up. We’re already in season 2 at this point (look how fancy) and I guess I never shared it here. Get it on iTunes. I have also reconnected this blog to Facebook, for what it’s worth.

The first week of using Blue Apron is done and so far I like it. It’s as close to having a mommy as you can get without someone actually cooking the food for you, if that is what it takes for us to actually eat something but crackers and cheese for dinner (not a bad thing) then so be it.

I’ve started listening to the radio a lot more recently on the weekends (Saturday afternoon and evening shows on KEXP are highly recommended) and I’m really digging Moon Duo

We’re in a state of constant remodeling and spent weeks painting our bedroom and I’m fucking sick and tired of it. The level of frustration and anger painting walls creates in me is a bit strange but it is what it is. I’m done and I think it looks like shot but I’ll settle for “good enough” like a loser. I need to remember that at least we have a Condo and not a house because with that type of endless project I’d just resign myself to live in a disgusting nest forever and ever.



As stuck up I am about some things I’m a sucker for trying out stuff that most people would not necessarily think about doing. A couple of weeks ago I came across a recipe for Fire Cider and finally got everything together that I need to make it! (I can’t believe how difficult it is to get horseradish roots in the U.S. — just saying.) I had never heard of it before, but apparently it’s one of those cure-all concoctions that, well, cures or prevents EVERYTHING! And it can (apparently) even be used for cooking, salad dressings, and drinks. In other words, it’s the Bronner’s Soap of food items.


So here it is! Now I have to stir it once a day and let it sit for a month and then it’s time for FIRE FIRE FIRE!

Sauerkraut Check-in

Tried the second batch of kraut and it turned out okay. I left it in for four weeks this time and unfortunately there was some mold situation during the last week. Apparently you can scratch it off or remove that layer and, sure enough, the kraut was totally fine. However, the thing stank up the whole apartment and it looked and smelled gnarly.

I’m not sure what the problem was; a lot of the liquid evaporated very quickly for some reason and adding some water probably caused the problem.

It’s still too salty for my taste, so I’ll reduce the amount again for the next batch.

Another batch with some adjustments


After I could not control myself anymore and ended up eating my first batch after about two weeks I made another one with some adjustments this weekend. First of all, I used two heads of cabbage instead of one. I was surprised how little yield one head gives you (not even a fourth of the jar), so I thought two would be just fine. I used one red and one white cabbage, to get a nice color.

I also used a lot less salt. The original recipe called for one tablespoon per pound (I think), which roughly ended up being four tablespoons for one cabbage, and it turned out to be way too salty for my taste. So this time I used five tablespoons for two heads of cabbage, which still pulled out plenty of liquid. I also left out the mustard seeds, mostly because I wanted to see what the kraut would taste like without any additional spices and the mustard turned the first batch surprisingly spicy.

Let’s hope I can keep my hands off of this batch for four weeks this time.