Ingredients (makes 2 servings)

• 3 ripe lemons

• 2 green apples

• 1 small handful of fresh mint leaves

• 2-3 tablespoons of honey (add more or less as desired)

• 2 cups of water (add more or less as desired)

What to Do

1. Juice the apples and the lemons, straining out the pulp and mixing together in a large mason jar.

2. Heat one cup of water to a boil, adding in the mint and honey.

3. Allow the water to boil for about a minute, stirring slowly. Let the water steep for about 5 minutes.

4. Strain out the mint leaves and add the honey-mint water into the mason jar.

5. Add the remaining water to taste. Water dilutes the lemon-apple mixture; if you prefer your lemonade stronger, add less water.

6. Stir before serving over ice.

There you have it! A tasty, summery lemonade to enjoy during the heat as you write and go about your day.

Have a great week!

— Pen

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I regret to inform you, dear probably-nonexistent-reader-of-this-unfortunate-journal, that I am a detective.

Good evening. My name is Cornelia Lysander, and this is the mostly faithful narrative of my experiences with an organization of eccentrics, of which I am the unlucky co-founder. I say mostly faithful because this account has been compiled with the input of each member of our miserable troupe, and I am absolutely certain that a few particular members (namely Felix Lucian, the scoundrel) have exercised significant use of the imagination in regards to their…contributions.

With that in mind, I hereby renounce all liability for any inaccuracies in this book, as the sources I was forced to use are of that questionable kind which your English professor would disapprove of. Furthermore, I shall not be held responsible for any detriment that the reading of this book may have on the sanity of the reader.

Regrettably,

— Cornelia Lysander, the Editor

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Of course, the great and overwhelming majority of my ideas are weird, but that’s beside the point. This idea was really strange. I decided to release my most chaotic creation yet as a serial, here on my Substack.

If you would enjoy a story which involves the sabotaging of Shakespeare, rats well-versed in the art of rhetoric, caffeine overdoses, irrelevant wit, and less-than-legal motorcycle possession, have I got a story for you.

This story has been casually brewing inside me for a long time. I think the characters were always a part of me, even if I didn’t have a name for them or for their journey yet.

So, maybe some people will read it, maybe not, but that’s ok. I am having fun continuing to write and edit it, and that’s what really matters I guess.

The prologue is coming out on Monday, and I daresay that, while short, it will certainly give you the general “vibes” of the entire book.

Here’s to The Liminal Floor!

— Penelope

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Perhaps you grew up on steamed or frozen vegetables. Wet, soggy broccoli. Mushy peas and carrots.

I’m here to tell you that vegetables are so much more beautiful than the inglorious representation of them given in children’s books and supermarket freezers. Maybe you have never enjoyed vegetables, or maybe you are just looking for some ways to spice them up. Here are some steps to bringing your vegetable cooking to the next level.

1. Buy them Fresh.

Frozen vegetables seem bland because they are bland; they don’t come with much variety. The majority of frozen vegetables bags are filled with drooping broccolis, carrots, and peas.

That’s it.

If peas are the extent of your vegetable experience, your tastes must be broadened. Fresh vegetables are a worthy investment. Once you start buying fresh, you have access to dozens upon dozens of different species and flavors. If you have even a very small amount of outdoor space at your home, you can learn to grow fresh vegetables there, too. Farmer’s markets are a great place to find vegetables that have been grown and harvested without heavy commercial pesticides.

The freshest and most nutrient dense vegetables are often grown at home. Those who have been able to pick even only a handful of a harvest still understand this: there is perhaps nothing so sweet as a homegrown tomato.

Nothing.

If you can’t grow vegetables at home, fresh produce from the supermarket or grocery store will suffice.

2. Stop Steaming. Start Sautéing.

Some people really like steamed vegetables, and if that is you, I formally apologize for what I am about to say. However, in my experience, steaming is perhaps the most depressing method to preparing vegetables. Nobody wants soggy, droopy, rubbery, mushy vegetables.

Instead, start sautéing them.

Does it take time? Yes, but it’s worth it. A little olive oil or butter makes all the difference, and your vegetables won’t come out looking like they came from the slop used to feed the pigs.

My personal favorite way to sauté vegetables is to let them cook until you start to see just a tad bit of browning. Just that little bit of browning brings out the flavor so much more.

3. Mix and Match.

Broccoli is all right on its own, but what about broccoli and yellow peppers and the multicolored cherry tomatoes and some freshly picked green beans, all mixed into one glorious salad.

That’s better.

By mixing different vegetables together instead of just cooking one, you instantly create variety in textures, colors, flavors, and scents. Part of what makes a vegetable appealing isn’t just the taste; it’s the presentation.

Colors and smells play an important role in how good your vegetables will taste to you and to whomever you are serving. Think of it as you would think of a painting. Perhaps you want to add a different color to contrast a bowl of endless green. Toss in a few slices of tomato! Or maybe you would like to taste some more earthy tones. Throw in a few mushrooms. There are an infinite amount of combinations to be had, even if not all of them will be perfect.

Don’t be afraid to experiment.

4. Start Seasoning.

Seasoning isn’t just for meat. Herbs can be used in enhancing the flavor of vegetables as well. Here are some of my favorite seasonings and flavors to use on vegetables. You can combine them to create different palettes as you wish.

• Salt. It goes on everything. It’s honestly really hard to go wrong if you add a little bit of salt to some fresh vegetables.

• Rosemary. I feel that this can also go on almost everything. I particularly like to use it on peppers.

• Garlic. FRESH garlic. My family prepares garlic for seasoning by quickly “blending” it in the food processor until it is all chopped into little bits. Then, we put it in a jar and it can be used in practically anything. About 1-2 teaspoons of garlic like this is a good addition to a serving of vegetables.

• Onion. Yes, onion can be considered a vegetable in itself, but don’t be afraid to mix it in with things for the flavor.

• Lemon Thyme. This gives an interesting flavor to your vegetables that I don’t believe could be accomplished with regular thyme. I like to use this with rosemary and lemon juice.

• Lemon or Lime Juice. Adding some sort of an acid to your vegetables often is a great enhancer to vegetables such as peppers, broccoli, tomatoes, and onions.

Seasoning your vegetables is a great opportunity to play with possibilities and create new recipes that you can use over and over again.

Recipe to Try: Savory Peppers and Tomatoes

Here is the recipe for the vegetables in the picture on this post. I cooked them for breakfast to be had with fried eggs and a strip of bacon.

What you’ll need:

• half of a large yellow or orange pepper, thinly sliced

• a small handful of cherry tomatoes, plain or multicolored and sliced in half

• one to two teaspoons of garlic, fresh

• a teaspoon of salt

• half a teaspoon of black pepper

• a tablespoon of apple cider vinegar

• olive oil

• a quarter of a teaspoon of rosemary

How to Prepare:

1. Combine the peppers, tomatoes, garlic, salt, black pepper, rosemary, and apple cider vinegar in a bowl.

2. Add in a little bit of olive oil and mix together until all of the peppers and tomatoes are coated in olive oil.

3. Sauté the mixture in olive oil on medium heat until the peppers start to get lightly golden and the tomatoes are just beginning to come apart.

4. Serve hot or chill and mix in with a salad for later.

In Conclusion

Thank you so much for reading this article! I hope the tips helped you and the recipe is easy to try out. I am curious, would you be interested in seeing more posts like this? Let me know in the comments!

— Pen.

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I just wanted to share this lovely psalm with you all today! If you guys could please pray that my shoulder would feel better that would be so wonderful. I dislocated it (again) on Monday and I had to put it back in myself so it’s just very strained right now. Thank you!

— The PEN!

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Photo credit to Penelope Grace Harper

God made me a bouquet
Of wild and wispy meadows,
To blow away my sorrows,
Like dandelion wishes.

God made me a bouquet
Of petal painted spectrums,
Through color-crafted prisms,
In dainty, dappled May.

God made me a bouquet—
A daisy crown of love,
A blessing from above,
His gift for me today.

Penelope Grace Harper is a teenage writer of strange stories and a clumsy poet. She also leads The Wildfire Weekly, a Substack that she started to encourage young writers and readers in Christ and to help them work towards their dreams. To support Penelope and her work, you can subscribe to The Bumbling Bard for free and get content like this delivered straight to your inbox! If you liked this post, share it with others or leave a comment below.

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That ride the air, like paper birds.

Each though I must intently preen

To give each feathered letter sheen;

And if my vowels are folded right,

And all my consonants take flight,

My words shall from their nest depart

On paper wings to poorer hearts,

Till— when the world grows warm again—

I find my thoughts returning home.

Penelope Grace Harper is a teenage writer of strange stories and a clumsy poet. She also leads The Wildfire Weekly, a Substack that she started to encourage young writers and readers in Christ and to help them work towards their dreams. To support Penelope and her work, you can subscribe to The Bumbling Bard for free and get content like this delivered straight to your inbox! If you liked this post, share it with others or leave a comment below.

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Photo credit to Pinterest

A thousand shades of amaranth
Come billowing out the farmer’s gate—
Sailing, sailing,
On languid, lacy canvases;
Caught in the winds of an independent day.

A torrent of paling petals
Is falling, rolling down and
Laughing—
Like a surging, swelling river
Across the shimmering walkway.

This sweet swirl of zephyrs,
Molding clouds of
Violet blooms,
In purple pixie Dust:
This is Lilac weather.

Penelope Grace Harper is a teenage writer of strange stories and a clumsy poet. She also leads The Wildfire Weekly, a Substack that she started to encourage young writers and readers in Christ and to help them work towards their dreams. To support Penelope and her work, you can subscribe to The Bumbling Bard for free and get content like this delivered straight to your inbox! If you liked this post, share it with others or leave a comment below.

The Wildfire Weekly

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