Hey, I'm Chira Ruiz,! I'm the Founder and Creator of T.C.P.P.S. Network. Welcome to "Writer's Within" where we talk about topics such as: About our Network, Paranormal Stuff, Recipes, Personal Writing, and more! So, Enjoy! For more information, please visit us at: https://www.facebook.com/TheChiraProject/
You DON'T want to use concealer! You WANT to pronounce your dark circles more for this look.
Eye Brows:
Eyebrow Brush & Comb
Salon Perfect Brow Defining Powder in Taupe
E.L.F. Small Angled Brush
CoverGirl Brow & Eye Makers in Soft Brown
Maybelline Clear Gel
Eyes:
Urban Decay Eyeshadow Primer Potion
Maybelline Color Tattoo #30 Pomegranate Punk
CoverGirl Lip Perfection Lip Liner #215 Passion
Wet n Wild Fantasy Makers Eyeshadow Duo in Red & Black (Or any Red & Black Eyeshadow will do)
Eyeshadow Brush
E.L.F. Contour Brush
NYX Eyeshadow #ES15 Rust
NYX Eyeshadow #ES54 Cherry or Ulta Eyeshadow in Cherry Bomb
Small Angled Brush
To deepen the affect of serious dark circle of the dead look; just go under your water line with the black eye shadow and then blend it with the red eyeshadow. Keep doing this until you achieved the desire perfect dark dead under eye circle look. You could also use your finger to better help the blending process.
N.Y.C. Brow/Eye Liner Pencil #921A Jet Black
Eye Lash Curler
Benefit Bad Gal Lash Mascara
Ombre Lip:
N.Y.C. Brow/Eye Liner Pencil #921A Jet Black (Outline the lips)
CoverGirl Lip Perfection Lip Liner #215 Passion (Fill in the lips)
Either: Red, Black or Purple Lipstick of your choice
Vampires are mythological
or folkloric beings who subsist by feeding on the life essence (generally in
the form of blood) of living creatures, regardless of whether they are undead
or a living person/being.
Although vampiric entities have been recorded in many
cultures, and may go back to "prehistoric times",the term vampire was not popularized until the early 18th century,
after an influx of vampire superstition into Western Europe from areas where
vampire legends were frequent, such as the Balkans and Eastern Europe,although local variants were also known by
different names, such as vrykolakas in Greece and strigoi in Romania.
This increased level of vampire superstition in Europe
led to mass hysteria and in some cases resulted in corpses actually being
staked and people being accused of vampirism.
While even folkloric vampires of the Balkans and Eastern
Europe had a wide range of appearance ranging from nearly human to bloated
rotting corpses, it was interpretation of the vampire by the Christian Church
and the success of vampire literature, namely John Polidori's 1819 novella The
Vampyre that established the archetype of charismatic and sophisticated
vampire; it is arguably the most influential vampire work of the early 19th
century, inspiring such works as Varney the Vampire and eventually Dracula. The Vampyre was itself based on Lord Byron's unfinished story "Fragment
of a Novel", also known as "The Burial: A Fragment", published
in 1819.
However, it is Bram Stoker's 1897 novel Dracula that
is remembered as the quintessential vampire novel and which provided the basis
of modern vampire fiction. Dracula drew on earlier mythologies of werewolves
and similar legendary demons and "was to voice the anxieties of an
age", and the "fears of late Victorian patriarchy".
The success of this book spawned a
distinctive vampire genre, still popular in the 21st century, with books,
films, video games, and television shows.
The vampire is such a dominant figure
in the horror genre that literary historian Susan Sellers places the current
vampire myth in the "comparative safety of nightmare fantasy".
The Wheel of the Year is an
annual cycle of seasonal
festivals in contemporary Paganism.
It consists
primarily of eight festivals based around the solstices
and equinoxes,
known as the quarter days, and the midpoints between, known as the cross
quarter days.
Within Paganism, many festivals are celebrated. They can vary considerably
in name and date amongst specific Pagan traditions, however the eight festivals
of the Wheel comprise the most adhered and important annual celebrations.
The
Wheel of the Year has been important to many people both ancient and modern,
from various religious as well as cultural and secular viewpoints.
In the context of Witchcraft, the festivals have also commonly been referred
to as Sabbats since the Middle Ages,
when the terminology for Jewish Sabbats was commingled with that of other "heretical"
celebrations.
Yule (The Winter Solstice) December 20-23
Candlemas (Imbolc) February 2
Ostara (The Spring Rite/The Spring Equinox) March 20-23
Beltane (Mayday-Rudmas) April 30-May1
Summer Solstice (Litha Midsummer) June 20-24
Lammas (Lughasadh) August 1
Mabon (Autumn Equinox Rite) September 20-23
Samhain (Hallowmas/Halloween/Samhain “Sow-en” October 31
I love reusing candle jars, they are the perfect size to do just about anything with.
In this blog, will show you how to clean out your candle jars so you can use them for whatever your heart desires.
Step 1.
Start with a candle that you have burned down completely.
You will probably have about half an inch of wax left in the bottom, which is
normal because wicks don't usually burn down all the way before they stop
lighting. Put your candle in the freezer for about an hour.
Step 2.
Remove your candle from the freezer, and stab the wax
carefully with a sharp kitchen knife. This will loosen up the wax and enable
you to pour the wax bits into the trash. The reason this works is because wax,
unlike water, shrinks when frozen, and therefore will loosen up and pull away
from the sides during it's vacation in the freezer. Chop up the wax until it
falls out of the glass and into the trash. The only thing left in your candle
jar will be the wicks which will probably be glued to the bottom of your jar.
You can leave these for now.
Step 3.
Give your jar a hot, soapy bubble bath. I did this in my
kitchen sink. Hand wash your jar to get rid of all of the remaining soot, wax,
and glue. I filled my glass up with super hot water and let it sit for about 5
minutes to loosen up the glue holding the wicks. Then, after pouring out the
scalding water I used my nails to peel off the wick holders. They came off
really easily! Remove the labels as well; this was the easiest part because
they just peeled right off.
Step 4.
Give your glass a final, squeaky clean wash. Just hand wash
this one again to remove every last trace of residue.
Voila! You are done! Now you can reuse your candle jar! I used mine to
store my favorite nail polishes of the momentaccording to the season. This works as both polish
storage and colorful decor! I also use it for my makeup brushes and herbs. In addition, you could use your jar to hold cotton balls,
loose change, a potted plant... possibilities are endless! So, happy crafting!
I've always been in love with the holidays and the season changing. But what I really feel in love with was the yummy drinks they serve only seasonal. But you could enjoy it all year 'round.
Here's what you'll need:
1 hot cup of coffee
2 baby candy canes
2 white chocolate truffles
whipped cream (optional)
To make:
Make
one cup of coffee (you can use instant or brew your own). Crush up two
baby candy canes and pour it into your coffee while it's still steaming
hot. Mash two white chocolate truffles and stir those into the coffee.
Make sure all the ingredients are melted and top with whipped cream if
you wish. Drink up!
This was adapted to the times from a traditional Native American recipe. Enjoy!
Ingredients: 2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn) 2 large eggs 1/4 cup whole milk 1/4 cup all-purpose flour 3 tablespoons yellow cornmeal 1 1/2 teaspoon sugar 1/2 teaspoon salt, or to taste 2 1/2 teaspoons baking powder Peanut oil for frying (may substitute canola)
Directions:
Over a large bowl, using a sharp knife, carefully shave the corn
kernels off the cob. With the back of the knife, scrap the milky juice
from the cob into the bowl. Whisk the eggs and milk into the corn until
thoroughly combined. In another bowl, combine the flour, cornmeal,
sugar, salt, and baking powder. Pour into the bowl of the corn mixture,
and stir with a spatula to form a thick batter.
Pour oil
about 3/4-inch deep into a heavy-duty skillet. Over med-high heat, bring
oil to 375°F. When oil is hot, drop rounded tablespoons of batter
carefully into the oil. Don’t crowd, the fritters should not touch each
other. Best done in two batches. Cook about 3 minutes on each side,
until the corn fritters are golden brown. Drain on paper towels or wire
rack. Salt if desired, and serve corn fritters immediately.
(Recipe/photo courtesy of a wonderful blog called Food Regions, find it at foodregions.blogspot.com)
Ingredients: 6 tablespoons butter or margarine, softened 1 pint small curd cottage cheese 1/8 teaspoon salt 2 cups flour 1/2 cup grated Romano cheese 1/2 cup grated Parmesan cheese
Directions:
Cream the butter, cottage cheese, and salt in a bowl. Add flour, mixing
until well-blended. Divide dough into 4 flat balls. Refrigerate until
cold enough to roll, approximately 1 hour. Preheat oven to 400ºF.
Roll one ball on floured wax paper at a time, to 9- to 10-inch rounds.
Sprinkle each with 1 1/2 tablespoons of each cheese. Cut each into 8
wedges. Roll up toward point. Place point side down and form crescents;
sprinkle with cheese. Bake for 20-25 minutes, until golden. Cool on
racks.
Directions: Squeeze juice from the oranges & lemons; set aside. Remove rinds & put in large
container. Add cloves, allspice, cinnamon sticks & tea. Pour boiling water over
the tea mixture & let stand for about 10 minutes. Strain & then return liquid
container. Stir in the juices & sugar. This tea may be served hot or over
crushed ice.
Ingredients: For 2 quarts: 4 sprigs fresh lavender (flowers & stems) or about 1 T. dried lavender flowers 1 1/2 c. sugar 1 c. fresh lemon juice (about 6 lemons) 1/4 c. fresh lime juice (about 2 limes) 2 quarts water
Directions: Bring water and sugar to a boil in a large saucepan. When sugar is
dissolved, remove from heat. Add lavender, lemon juice, and lime juice. Cool to room temperature, strain, and chill. Serve over ice garnished with lemon slices and lavender sprigs.
Ingredients: 1/2 cup Butter 1/2 cup Sugar 1/2 cup Brown Sugar 1/3 cup Buttermilk 2 teas. Baking powder 2 Eggs 1 teas Vanilla 2 cups Flour 1/2 teas Apple pie spice 1/2 teas Salt 2 cups Apples Diced
Directions: Preheat oven 325. Grease pan 9 x 5x3. Beat Butter and combine sugars Add buttermilk and baking powder. Add eggs and Vanilla Add Flour spice and salt Toss Apples in a bit of flower and hand stir in Apples. Sprinkle with topping:
Topping: 1/4 cup Brown sugar 1/2 teas Cinnamon # Tables. Flour 2 Tables Butter Directions: Mix and sprinkle on top Bake for 60 minutes or until a toothpick comes out clean
Filling ingredients: 1/4 cup sugar 3 tbsp flour 1/2 tsp cinnamon 6 cups blackberries, picked over, rinsed and drained
Directions: Preheat oven to 425. For the filling, in a large bowl, mix together the
sugar, flour, and cinnamon. Add the blackberries and toss to coat. Pour
the berry mixture into a 2 quart baking dish.
Prepare the
topping, and drop the dough by rounded tablespoons over the berries to
cover. Place the baking dish on a cookie sheet to catch any drips, and
place baking dish in oven. Bake for 16-18 minutes, or until filling is
bubbly and the topping is nicely browned and is no longer doughy.
Topping ingredients: 1-1/2 cups unbleached flour 1/2 cup cornmeal, either blue or yellow 3 tbsp sugar 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 4 tbsp cold butter, cut into small pieces 1-1/2 cups heavy cream Directions:
In a large mixing bowl, combine the flour, cornmeal, sugar, baking
powder, baking soda, and salt. Add the butter pieces, and rub the butter
and flour together with your fingers until no lumps of butter remain.
Add the cream and stir until a dough forms.
Ingredients: 2 cups sugar 1 cup firmly packed brown sugar 3/4 cup butter 2/3 cup evaporated milk 1/2 cup canned pumpkin 1 1/2-2 teaspoons pumpkin pie spice 1 (12 ounce) package white chocolate chips 1 (7 ounce) jar marshmallow creme 1 cup chopped pecans 1 1/2 teaspoons vanilla extract
Directions: 1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently. 2. Continue heating until mixture begins to boil, stirring constantly. 3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees). 4. Remove pan from heat; stir in chocolate chips until melted. 5. Add in remaining ingredients; stir to mix well. 6. Pour into a buttered 13x9 inch baking pan; cool to room temperature. 7. Cut into squares; store in the refrigerator in an air-tight container.
Ingredients:
1 small peeled, seeded butternut squash
3 medium Yukon Gold potatoes, peeled
2 large carrots, peeled $
2 large parsnips, peeled
15 to 20 garlic cloves, peeled
1/4 cup olive oil, divided
2 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 pound ground turkey (not breast only) $
1 tablespoon fennel seeds
1 egg, lightly beaten
2 large leeks, cut into 1/4-in. slices and rinsed
1 large head fennel, cut into 1/4-in. slices (reserve feathery fronds for garnish)
8 cups reduced-sodium or homemade chicken broth* Directions:
1. Preheat oven to 425° and arrange racks in upper and lower thirds of oven. Cut squash, potatoes, carrots, and parsnips into 1-in. pieces and put in a large oiled roasting pan; add garlic. Toss with 2 1/2 tbsp. olive oil, 1 1/2 tsp. salt, and 1 tsp. pepper and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they've browned underneath, about 25 minutes).
2. Meanwhile, make meatballs: With wet hands, mix turkey, fennel seeds, egg, 1 tsp. salt, and 1/2 tsp. pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-in. meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15 to 20 minutes, turning a couple of times to brown well on all sides.
3. Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes.
4. When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Transfer meatballs to roasting pan. Pour a ladleful of hot broth into baking sheet and scrape up browned bits; pour into roasting pan along with all contents of pot and gently scrape up vegetables' browned bits. Return to oven and bake 5 minutes to let flavors mingle. Serve with hunks of warm bread.
Welcome to Witchy Thing Weekly, in week one; we will be talking about Pendulum's.
Why you choose what you did? How do you use it?
And what do you use it for?
Pendulum's are a form of divination. When using them, its said to believe by others that you are contacting the dead, your spirit guide or its just simply your subconscious pulling the information out and giving you the answers.
What is a Pendulum?
A Pendulum is a weighted object suspended by a chain or string. You hold it and it will either spin around in circles or swing back and forth or side to side.
You usually have your elbow on a flat surface so that way your hand isn't moving the Pendulum.
When you first get your Pendulum, you need to program it right away. To do that, you need to ask your Pendulum, which way is for: yes, no and maybe/I don't know.
Usually, for me; yes would swing back and forth or around in a circle like a clock, no would swing side to side or in windershins and maybe/I don't know would swing diagonal or just won't move at all.
Also, when buying a new Pendulum and after you program it, you want to carry it with you at all times for about a week; so that way it could infuse with your own energy.
When buying your own Pendulum for the first time, I recommend that you choose one that calls out to you because you want to make sure that you can attune yourself with your Pendulum. If there is one that doesn't call to you, don't get it because it won't work.
I have 2 Pendulum's; my first one is an Amethyst wand crystal that my best friend Josh bought for me. I love Amethyst crystal's, mainly because its my birth stone and I'm more drawn to it. My second one is an Milky Quartz crystal that I made myself and had the intention of giving it away to my ex-bf Collin for his birthday but never got it (Long story and its personal).
I've always love Quartz crystal's mainly because I can go outside and look for a bunch and they are free from Mother Nature and I don't have to pay a dime to get a crystal. Granted, they are raw and not smooth but that's what makes them more unique.
I have worked with the Amethyst Pendulum many times but I have a hard time trying to get myself to try to use the Quartz Pendulum. I just don't connect with that particular Quartz Pendulum and I connect much better with the Amethyst Pendulum.
Wanna go as a Greek Goddess for Halloween?
