find my devicw

Pendulum magic is a form of divination that uses the movement of a pendulum to answer questions or provide guidance. It is a simple yet powerful tool that can be used by beginners to connect with their intuition and access deeper knowledge. To begin practicing pendulum magic, it is important to choose a pendulum that resonates with you. Pendulums can be made of various materials such as crystals, wood, or metal, and come in different shapes and sizes. Pick one that feels comfortable and appealing to you. Once you have your pendulum, it is important to cleanse and energize it before using it for the first time.

Divide the dough in half and shape into discs that are about half an inch thick. Wrap each disc in plastic and refrigerate for at least half an hour or up to a day. The refrigeration gives the butter a chance to cool and solidify, and the time allows the water to evenly distribute in the dough.

By using this site, you signify you have read and agree to the full disclaimer for this site and do NOT hold its author liable for any personal injury, damages, or financial loss related to information found on this site. This works out to 12 ounces of all purpose flour weighed out about 2 1 2 cups if you don t have a scale , 8 ounces of butter two sticks or one bullion of Plugra exactly, as luck would have it and 4 ounces a few tablespoons of ice water.

Once you have your pendulum, it is important to cleanse and energize it before using it for the first time. This can be done by holding it under running water, burying it in the earth, or placing it in sunlight or moonlight. This process helps to remove any negative energies and creates a fresh, clear connection.

Witchcraft falseness and lethal pie crusts

I’m almost embarrassed to admit that I make pretty decent pie dough; not because it impugns my manhood but because from-scratch pie crusts, especially flaky pie crusts, are supposed to be difficult. You’ve probably heard about tricks like using vodka or other such sorcery but I’ve always had luck with just the basics. I really wish I had a trick of my own to impart.

Before we get started, let’s consider briefly just what pie dough is. Like its cousin the biscuit, pie dough is a means to suspend fat in flour, the primary difference being that a pie dough uses much less liquid. The type of fat can vary depending on the type of pie. I prefer crusts made with just butter, not lard or shortening 1 . Also like the biscuit, the fat is cut into the flour, usually using a pastry cutter (I prefer blades to wires on my pastry cutters as they are sturdy enough to stand up to well-chilled butter) so that larger pieces of butter will help ensure a flaky crust. A little salt and some cold water are all you need to round out the recipe.

One word about butter — get the good stuff. I like a full fat, European-style butter like Plugra for my pie dough. As with all baking, use unsalted butter and add the right amount of salt on your own.

Most pies call for two crusts and it’s easy enough to make two at once. I use Michael Ruhlman’s 3-2-1 ratio of three parts flour, two parts fat (butter) and one part liquid (ice water) for it’s simplicity. This works out to 12 ounces of all purpose flour weighed out (about 2 1/2 cups if you don’t have a scale), 8 ounces of butter (two sticks or one bullion of Plugra exactly, as luck would have it) and 4 ounces (a few tablespoons) of ice water.

My one piece of advice when you are ready to prepare: stay cool, and I mean this literally and figuratively. Butter has a pretty low melt point; it will start to pool on a warm enough day, not to mention in a hot kitchen. You want the butter to remain solid until bake time, otherwise the melted butter will mix with the flour and your pie crust will be more mealy than flaky 2 . It’s important to work quickly but not frantically.

Cut the butter into about half inch cubes then chill it in the freezer for 15 minutes or so. Measure out the flour, add half a teaspoon of salt, stir twice, then chill in the fridge along with your pastry cutter. This sounds obsessive, I realize, but it really does help.

When everything is chilled, work the butter into the flour with a pastry cutter until the pieces are roughly pea-sized. You’ll probably need to use a knife to scrape the butter from between the blades of the pastry cutter.

Add ice water by the tablespoon until the dough just comes together. Water in this recipe really is the biggest unknown because the amount of water you need will vary depending on the flour you’re using and, yes, even how humid it is on any particular day. Err on the side of less water, just make sure it’s ice cold.

Dump the dough, likely still crumbs, on a floured surface and quickly knead by hand for 30 seconds or less to bring it all together. At this point, the dough should be cool to the touch and you want to work quickly to keep the heat of your hands from melting the butter. Three or four good kneads should be sufficient. If it won’t stay together, dump the crumbs back in the bowl, add a little more water then try again.

Divide the dough in half and shape into discs that are about half an inch thick. Wrap each disc in plastic and refrigerate for at least half an hour or up to a day. The refrigeration gives the butter a chance to cool and solidify, and the time allows the water to evenly distribute in the dough.

When it comes time to make a pie, remember to keep temperature in mind. Were your dough discs in the fridge overnight? They may need to sit on the counter for a few minutes before rolling them out so that they’re not too hard. Is it a hot day in a hot kitchen? Roll each disc quickly and then wrap in plastic and store in the fridge while assembling the rest of the pie.

Now that you’ve made your own pie crust, making the pie should be, well, easy.

1. If I’m making a savory pie, like one filled with meat, I’ll sub about 1/3 of the butter with lard or, best yet, duck fat. ↩
2. Unlike, say, mealy apples, mealy crust isn’t necessarily a bad thing and is delicious in its own right. The difference is really one of texture. ↩

One word about butter — get the good stuff. I like a full fat, European-style butter like Plugra for my pie dough. As with all baking, use unsalted butter and add the right amount of salt on your own.

To use a pendulum, start by finding a quiet and calm space where you can focus without distractions. Hold the pendulum by its chain, allowing it to hang freely. Focus your mind on the question or issue you would like guidance on, and state it clearly in your mind or out loud. Next, begin to ask your pendulum simple yes or no questions. For example, you can ask, "Is today a good day for me to take a major decision?" Pay attention to the direction in which the pendulum swings or rotates. Traditionally, a clockwise swing or rotation indicates a "yes" answer, while a counterclockwise swing or rotation indicates a "no" answer. However, it is important to note that each person's pendulum may have its own unique way of indicating yes or no, so it's important to establish your own personal connection and interpretations. As you gain more experience and confidence, you can expand your pendulum magic practice by asking more complex questions or using charts and graphs for more specific guidance. There are various pendulum charts available that can help guide your divination process. Remember, pendulum magic is a tool for connecting with your own intuition and higher guidance. It is important to approach it with an open mind and heart, trusting in the process and the wisdom it can bring. With practice and experience, you can develop a strong and accurate connection with your pendulum, unlocking its full potential for personal growth and insight..

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find my devicw