Enter the Giveaway!
Win $42 of store credit!
4 total winners 🙂
The Holidaze are here! And over the weekend no less, how perfect. Lets celebrate with another Giveaway <3
Winners will be chosen on Thursday, April 24th. I will post winners in a comment and email the winners separately. One entry per person. Must enter before winners are selected to be eligible.
Winners will be selected by random number generator.
This is also a great reminder to submit a review from your past orders (I ask customers to leave only one item or shop level review per order)- help us all get to the 11,500+ review sale and giveaway sooner 🙂
Mush love <3
I truly appreciate all of the support, I could not offer the quality products at the prices that I do without the support from my customers. So thank you for helping me to help you and our mycology community. I am extremely grateful for you all and look forward to bringing new genetics to our community.
Hope everybody has a great Easter. I look forward to winning this even though I’m running out of space for research materials and did you know even a broken clock is right twice a day
I hope everyone has a beautiful and blessed weekend. Thank you, mmm for such an amazing opportunity.
Happy 4/20!! This is one of my fav recipes from Hot Thai Kitchen, even though this is a Chinese dish.
Mapo Tofu
Ingredients
Sichuan peppercorns, toasted.
Ground beef
Soy sauce
Garlic
Ginger
Black pepper
Spicy broad bean paste or douban jiang or toban djan (see note below)
Chinese black beans or douchi
Unsalted chicken stock, pork stock, or water
Chinese cooking wine (optional)
Sugar
Cornstarch
Medium smooth tofu or soft tofu
Green onions
Chili oil (optional for garnish)
Mapo Tofu Step-By-Step Instructions
1. Add the beef and soy sauce in a hot wok without any added oil and cook, breaking it up into small pieces.
2. Once the beef is browned, remove from the pan.
Add a little more cooking oil to the pan and saute the garlic and ginger for a few minutes until soft and aromatic.
3. Add ground black pepper, half of the ground Sichuan peppercorns, the broad bean paste and the black beans. Saute for about 30 seconds
4. Deglaze with stock, scraping off any bits that are stuck to the bottom. Add the sugar, Chinese cooking wine, and the beef.
5. Simmer gently for 5 mins to reduce and to allow flavours to mingle.
6. Dissolve the cornstarch in some water and stir it into the sauce, a little at a time until desired consistency.
7. Gently add the tofu and nudge it around so it is sitting in one layer. Spoon some the sauce over the tofu, then let it simmer gently for another 5 minutes, and you’re done! Serve with rice and garnish with chopped green onions and chili oil, if desired.
source: https://hot-thai-kitchen.com/mapo-tofu/
Wishing all of you a joyful Easter weekend!
Wishing everyone a beautiful, restorative weekend
The heart of a shrimp is in its head!
Hot tip: Pocas ginger tea helps the medicine go down.
Guinea pigs do better in a colony. Male guinea pigs can get female guinea pigs pregnant even through a cage. The C&C pieces.
Love y’all. Hope everyone’s spring is off to a great start!
Happy 420 weekend everyone!!!
Hope everyone is having a great start to their new year. Thank you MMM for providing this service to the myco community. Mush love, happy Easter!
Animal fact: Wombats poop squares! Also, they use their butts to plug their home entrances against predators.
“Small imaginations yields small results.” -Evil Knievel
Best of vibes to everyone and happy 4-19/4-20! And you too Mushman ✌️☮️