Valentine’s BRC burner’s babe salve

Meant for dry playa hands.

Melt in a glass quart jar in a 3 qt sauce pan of water:
13 oz of Bees’ wax
8 oz Almond oil
4 oz Avocado oil

When melted and mixed lower heat to low and add:
1/2 oz (1 Tbsp) Vitamin E oil
1/2 oz (1 Tbsp) Liquid Lecithin
36 drops (~3/4 Tbsp) Lavender Essential Oil
24 drops (~2 tsp) Grapefruit Seed Extract
12 drops (~1 tsp) Tea Tree Oil

Put mixture into air-tight containers and cover once cool and solid.

Mussaman curry originates from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian curry, Mussaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. Often prepared with beef, potatoes, carrots, and onions, and peanuts, I also add mushrooms, greens, etc. and switch the beef to tofu.

Ingredients:

* 3 shallots, sliced
* 5 cloves garlic, peeled
* 2 red chillies (seeded, or leave seeds in a spicier curry)
* 1 thumb-size piece galangal (Thai ginger, or substitute ginger if unavailable), peeled and sliced
* 2 stalks lemongrass, outer leaves and bulb removed, then sliced thinly (save upper stems to throw into the pot )
* 2 kaffir lime leaves (available at Asian grocers – usually in the freezer)
* 1 Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder, or use a pestle & mortar)
* 1 Tbsp. cumin seeds, ground (grind them the same way as the coriander)
* 1/2 tsp. nutmeg, preferably ground from whole nutmeg
* 1/2 tsp. cinnamon
* 1/4 tsp. ground cloves
* 1 tsp. ground cardamom
* 1-2 Tbsp. sea salt (use fish sauce if your not vegetarian or kosher)
* 1 tsp. shrimp paste (Omit as I did if you are vegetarian or kosher)

Preparation:

1. Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add coconut milk (1 to 2 cans).
2. To use immediately, fry with oil in a hot wok for a minute til aromatic and then add coconut milk and veggies.

Panang Tomato Basil Chow Fun Recipe

Kosher Panang curry paste to taste
3 Thai red chilies, sliced thinly at a 45° angle
8 stalks lemon grass, finely minced
6 medium ripe tomatoes in 1-2cm cubes
1 bell pepper in 5cm chop
800g firm tofu, in 1-2cm cubes
400g coconut milk, equal amount of water
Dash soy sauce
Salt to taste
800g Fresh Chow Fun (wide) rice noodles
3 Thai basil sprigs of blossom tops and leaves
Dash grapeseed oil

Add oil to preheated wok, and fry curry paste, chilies and lemongrass briefly. Add tomatoes and pepper and fry a bit more. Add remaining ingredients and simmer for 10 minutes.

1 1/2 Cups dry Black turtle beans
2 Large yellow onions, sliced thinly
1 Bunch Spinach, washed and chopped
1/2 Cup unsalted roasted peanuts
2 T peanut oil
1/2 Cumin seeds
1 T Sage
1/2 T Raw Sugar

Cook the beans in water with a pinch of salt about 2 hours or until done. Drain off 3/4 of the liquid, set aside. Preheat a large cast iron skillet over medium heat. Add peanuts and toast lightly. Add peanut oil and onions, fry over medium high heat until translucent (approximately 10-15 minutes). Add spices and sugar. Reduce heat to medium-low, cover and cook for another 10-15 minutes, stirring frequently. Add remaining ingredients and cook over medium high heat for 2-3 minutes, just enough to heat the spinach. Remove from heat.