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Wow grateful so many people like her, Here she is unedited

Maya Deren, Divine Horsemen: The Living Gods of Haiti

almost finished, thank you Bereket & Meg for helping me

Celebrating the nettles and magnolias! I made pickled petals to eat with nettle onigiri at C's. They tasted so much like pickled ginger in flavor and texture, crunchy and slippery and slightly sweet. C constructed a giant bakudan "bomb." The very next day I made magnolia blossom baklava and avgolemono to eat with the nettle spanakopita that E had prepared. The baklava was soaked in magnolia syrup and topped with the spent petals, which I coated in sugar and dehydrated, then coarsely ground, and mixed with cinnamon. The syrup tasted astoundingly like cardamom all on its own. I want to use the rest to soak in an almond flour cake! Maybe with a chai whipped cream topping. (Leftovers with a runny egg felt correct.)

Liz Johnson Artur

this is perfect and awesome