Blood And Anxiety- Weary

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I am weary of the darkness

How it’s void dispels the light

Unlike the night with its round moon and stars that gleam

Teaming with life, hope and the promise of another day

I am weary of the darkness

But it’s what you have chosen

I watch as your light dims

Your smile fading to a grin

Like the Cheshire Cat

Disappearing a little at a time

I am weary of the darkness

If it were night you desired

I would join you

Dance like the gypsy children that we are

But your choice is one I can’t embrace

I love the night stars to much

The moon pulls to strongly on my heart

I can not leave the light

It feeds my soul

So I am weary of the darkness

I miss your softness

I miss your smile

But more than those

I miss your light

I am weary of the darkness

So I will wait and count the stars

Save your spot under this yellow moon

Until you lay your head upon my lap

Rest from your journey

Then we will dance like fairies in the night

joyfully reborn in light where lilies glow and moths flutter

-The Wasp


This September The InkOwl is teaming up with a guest poet The Wasp to bring you a mix of Blood and Anxiety. These poems were inspired by life events, personal experiences, and a desire to share differing perspectives on relationships. If you’re interested in participating in future corroborations with The InkOwl please feel free to message this blog from the contact page.

Blood And Anxiety- Of The Valley

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Precious child

Unbound by earth

Veil parted

Blessings flow from both sides

Teach us patience

Slow time

Sharing joyful play with your songs

What will we say when time allows

Or will we only smile

Knowing truth

through unblinking eyes

Love was stronger than words

-The Wasp


This September The InkOwl is teaming up with a guest poet The Wasp to bring you a mix of Blood and Anxiety. These poems were inspired by life events, personal experiences, and a desire to share differing perspectives on relationships. If you’re interested in participating in future corroborations with The InkOwl please feel free to message this blog from the contact page.

Blood And Anxiety- Nearness

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Move closer to me dear

I need your warmth

Place my finger on your palm

Feel you press my hand

The lightness of your lips on my forehead comforts me

I need your breath in my hair

Move closer to me dear

It’s the nearness of you that I crave

You are my Sun, Moon, and Stars

A whole universe rests in my heart

Yet there is always room for more

Move closer to me dear

We have stars to toss around

Let’s light up the night sky ❤️

-The Wasp


This September The InkOwl is teaming up with a guest poet The Wasp to bring you a mix of Blood and Anxiety. These poems were inspired by life events, personal experiences, and a desire to share differing perspectives on relationships. If you’re interested in participating in future corroborations with The InkOwl please feel free to message this blog from the contact page.

Guest Submission: Esmé’s Veggie Stuffed Punpkin

VEGGIE STUFFED PUMPKIN

Tonight’s supper is ghee (butter) fried prawns with veggie stuffed baby pumpkin. My husband is having is without cheese so his is sprinkled with nutmeg. Mine is covered in melted cheese

Ingredients
1 baby pumpkin halved and seeded
1 stock cube
4 Tblspns ghee (butter)
1/2 head broccoli cut into florets
1 cup frozen mixed veg
1 spring onion
1 small green pepper
1 small yellow pepper
1 tsp garlic powder
Crack of Himalayan pink salt
Vegetable spice
Grated cheese (optional)
Nutmeg (optional)

Method:
Boil the brocoli in the stock till just tender.
Drain and cook the pumpkin in the same water till the flesh is soft.
Set aside on a baking tray and rub with some butter or ghee.
Season and add the spices.
Fry the veg in the rest of the ghee then combine with the broccoli and fill the pumpkin halves.
Top with cheese or nutmeg then bake at 200C for 20 mins

Guest Blogger: Esmé’s Butternut Soup

Ingredients:
Soup greens cut into small pieces – leeks, onion, celery, potato, parsnips, turnips, carrots and quite a lot of Butternut cut into also small cubes
2 tablespoons vegetable stock powder (I use Kosher Feigels or Thelma vegetable cubes – 2)
1 tablespoon onion stock powder (Feigels)
Salt and pepper

Method:
Put into big pot on stove (I use a quick boil non spill lid) to make the process quicker.
Fill with water till covering all the vegetables plus about 2 cups extra.
Let boil until vegetables are soft. A lot of the liquid will boil away.
When ready, I use a blender stick to blend all together till smooth.
Add more salt and pepper if necessary.
For 2 of us, this makes enough for 5 meals so I decant into Tupperware x 5 and freeze and take out when needed. It is yummy.
Enjoy!

Guest Submission: Esmé’s Kale, Butternut and Beet Salad

Kale, Butternut and Beet Salad

Ingredients:
1 large butternut squash, peeled and cut into 1-inch cubes
3 large beets, peeled and cut into 1-inch cubes
2 tablespoons olive oil salt and freshly ground black pepper to taste
1 very large onion, sliced into large pieces
5 cloves garlic, sliced into long slivers. I actually use a very large tablespoon full of minced garlic – we love garlic! ♥
2 bunches kale, cut into bite-sized pieces, stems removed
Salt
Fresh ground black pepper
Brown sugar
Extra Olive oil as needed
2 tablespoons cider vinegar
1 teaspoon dried thyme (fresh will also work)

Method:
Preheat an oven to 400 degrees F (200 degrees C).
Place the butternut in a baking tray lined with tinfoil, in a single layer and sprinkle with oil, then season with salt and fresh ground pepper.
Repeat the previous step with the beets, but here I sprinkled it with brown sugar.
Bake both trays in the preheated oven until tender, ±20 to 30 minutes. We prefer the veggies to still have a bit of crunch to it, so be cautious not to over cook it.
Set both baking trays aside to cool to room temperature.
Meanwhile, heat ±1-2 tablespoons of olive oil in a large skillet over medium heat.
Cook the onion and garlic until it starts to caramelize. Continue to cook while stirring until golden brown, at least 15 minutes and set aside to cool to room temperature.
Now add the kale to your skillet (add oil if needed) and cook until wilted and tender – it only takes about 3 minutes.
Remove from the heat and leave the kale to cool to room temperature.
In a large serving dish, add the butternut, beet and onions in three separate heaps and then add the kale and gently mix till combined.
Mix the apple cider vinegar with a bit more pepper and the thyme and pour over your veggie mixture.

If you prefer you can use yams instead of butternut, and any type of vinegar you prefer.

Sinister Countdown: The Darkest Night- Fanni Suto

This is the darkest night of the year for us; the night of dead souls, screams and dancing will o’ wisps: All Hallow’s Eve. The unpronounceable fear descends on us and in the cold night we mourn our lost ones. We murmur the ancient prayer of our kind as the darkness draws closer:

“Save us from the grinning death

Keep us from the flashing knives

Let our soul not turn to light.

Hold us through this fateful night.”

And we shudder in our warm beds, cuddling together as much as we can. We can hear their footsteps, they’re coming to reap us. They don’t need our flesh – they rip us apart because an ancient tradition demands so. Also for the fun of it. We can’t escape. If you’re picked, you’re damned. The rest of us can do nothing to save you. We are taught to think of the taken as a sacrifice, they give their souls to save the rest of us. The monsters tear their souls out and throw it away. Why? Because they want to replace it with a feeble flame, a candle shining its treacherous light through the mutilated faces of our brothers. Their horrible grimaces cast a shadow over our huddling forms and we tremble, fearing the next Halloween.

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Bio: Fanni Sütő writer, poet, translator and the proud owner of a growing number of novels-in-progress. She publishes in English and Hungarian and finds inspiration in reading, paintings and music. She writes about everything which comes in her way or goes bump in the night. She tries to find the magical in the everyday and likes to spy on the secret life of cities and their inhabitants.
Previous publications include: The Casket of Fictional Delights, Tincture Journal, Enchanted Conversation. Paris Lit Up 5.
Website: www.inkmapsandmacarons.com
Twitter: @Fanni_Pumpkin

Guest Submission: Esmé’s Eggless Spiced Pumpkin Cake with Cinnamon Butter Cream Frosting

Flax egg  used for those who have allergies and must follow an egg-free diet

When I first read the ingredients I was scared, I won’t lie, because the recipe asked for pumpkin puree and I have never seen it anywhere in the local supermarkets, but thanks to my all-time faithful good friend google, I discovered that I can make my own homemade puree, by steaming pumpkin cubes in a little water until soft and then use a masher, and mash it until there are no lumps and hey presto I have homemade pumpkin puree.

Ingredients for the cake batter:
2 cups cake flour.
1 cup caramel brown sugar.
½ cup castor sugar.
1 tsp baking powder.
1 tsp bicarbonate of soda.
½ tsp salt.

2 tsp cinnamon powder.
½ tsp nutmeg powder.
½ tsp ginger powder.
½ tsp cloves powder.
337g pumpkin puree.
1 tsp vanilla essence.
¼ cup vegetable oil.
1 tbsp. white wine vinegar.
1 flax egg.

Method:
Make the flax egg (1 x tbsp. crushed linseed mixed with 3 x tbsp. boiling water and set aside).
Sift the cake flour into a bowl.

Add the spices and both sugars and give it a good stir.
Add the pumpkin puree, vanilla essence, cooking oil, white wine vinegar and your flax egg.
Whisk till well combined.
Pour into a lightly greased 20cm cake pan.
Tap to remove any bubbles.
Pop into a preheated oven and bake at 180 degrees for 25 – 30 minutes or until the cake tester comes out clean.

Ingredients for the butter cream icing:
450g sifted icing sugar.
112g margarine.
1 tsp vanilla essence.
2 tbsp. soy milk.
1 tsp cinnamon powder.

Method:
Cream the margarine, add a little icing sugar in at a time and whisk till it starts to resemble bread crumbs.
Add the vanilla essence, soy milk and cinnamon powder.
Whisk until well combined and the mixture comes together.

To assemble to cake:
Cut the cake into two layers.
Place one layer down on your cake board and generous layers the icing.
Place the second layer of cake on top of the icing.
Generously ice the top layer of the cake and decorate with chopped walnuts.