Month: September 2026

Instructions

• Finely dice the cabbage and sprinkle with 1 teaspoon salt. Massage briefly, leave for 10 to 15 minutes, then squeeze out the moisture.
• Thoroughly mix the cabbage, ground meat, chives, mushrooms, ginger, soy sauce, 2 teaspoons sesame oil, and a pinch of salt.
• With dry hands, place a wrapper in one hand and put about 1 teaspoon filling in the center. Brush the edge of half the wrapper with cold water, fold into a semicircle, and pinch the edges closed.
• Heat a large frying pan over medium-high heat with 2 teaspoons sesame oil. Arrange 20 to 25 gyoza in the pan, add 200 ml water to cover the bottom, cover, and cook over medium-high heat for 6 to 7 minutes, until cooked and the liquid is gone.
• Remove the lid and cook another 30 to 60 seconds to crisp the bottoms. Repeat with the remaining gyoza or freeze them.
• Mix the soy sauce, rice vinegar, and optional chili oil. Serve the gyoza hot with the dipping sauce.

Instructions

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, citrus peel, and bay leaves, then cover with the cold water.
• Bring to a boil, reduce the heat to medium-low, and simmer for 2 to 3 hours.
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle into jars. Once cool, remove the surface fat if desired. Refrigerate or freeze leftovers.

Instructions

• Line a baking sheet with a silicone mat or parchment paper.
• Place the yeast in the bowl of a large stand mixer. Whisk in 1/2 cup flour and the warm water until smooth; let stand until foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt into the yeast mixture. Add the remaining flour, about 3 cups.
• Using a dough hook, knead on low speed until the dough is soft and sticky, 5 to 6 minutes, adding a little more flour if needed.
• Transfer to a floured surface and form into a smooth round. Wipe out the mixer bowl, add the olive oil, and turn the dough to coat. Cover and let rise in a warm place until doubled, about 2 hours.
• Transfer to a floured surface, flatten into a roughly 5-by-10-inch rectangle about 1/2 inch thick, and cut into 8 equal pieces. Form each into a round, then gently flatten into discs about 1/2 inch thick.
• Arrange on the prepared baking sheet, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.
• Preheat the oven to 375°F (190°C). Beat the remaining egg with the milk and gently brush over the buns. Sprinkle with sesame seeds.
• Bake until lightly browned, 15 to 17 minutes. Cool completely, separate the buns if necessary, and slice crosswise to serve.

• Combine the baking soda with enough Castile soap to make a frosting-like mixture.
• Add the tea tree oil and mix well.
• Scoop onto a sponge and scrub bathtubs, sinks, countertops, and shower stalls, then rinse.

• Combine all ingredients in a spray bottle, shaking well until dissolved.
• Spray and wipe clean with a damp cloth or sponge.

• Combine all ingredients in a glass bottle and shake well.
• Set in a cool, dark place for 2 months.
• Filter and transfer to a sterile glass bottle for storage.

• Combine all ingredients in a glass bottle and shake well.
• Set in a cool, dark place for several weeks. The legacy source notes that the fragrance grows stronger with age.

• Combine all ingredients in a glass bottle and shake well.
• Set in a cool, dark place for several weeks before using.

• Combine all ingredients in a glass bottle and shake well.
• Set in a cool, dark place for several weeks, shaking occasionally to improve the fragrance blend.

• Combine all ingredients in a glass bottle and shake well.
• Set in a cool, dark place for at least 4 weeks to allow the fragrances to blend and fix.