Sacrifice a black chicken. Use the feathers to oil the machine. It’s nearly still the full moon so maybe that will help. Would recommend using henbane or wolfsbane rather than dried mint. Drink the rum, and then you won’t care. Put the tarot cards away in case they get hurt.
That only applies to mechanical sewing machines. The ritual for the computerised ones is ‘turn it off, then turn it on again’. If this ritual doesn’t work drinking the rum is still the appropriate next step.
Put frozen chicken on its side in a stock pot. Add full jar of honey, and about a litre of low salt soy sauce (Aldi!) to cover chicken. Add cold water if you don’t have quite enough to cover the bird. Drop in about a hands worth of peeled garlic cloves. Bring up to a simmer very very slowly, then simmer for 1 hour, turning chook over half way. Be sure to simmer very gently. Retrieve chicken and sacrifice by eating it however you wish. Hot or cold. It will be blaaaack and yummmmmm irrespective of feather colour. Strain and save the liquid and freeze in cubes to add to soups stews etc. It will set to a jelly if you don’t want to freeze it right away. The chicken meat done this way is damn good (best tacos ever!) but the real joy is the liquid - it’s AMAZING as an ingredient.
Statewide Sewing Centre in High St Coburg will fix broken mafchines of any brand - they can arrange to pick up and deliver too if needed, though this costs. link to website
Sacrifice a black chicken. Use the feathers to oil the machine. It’s nearly still the full moon so maybe that will help. Would recommend using henbane or wolfsbane rather than dried mint. Drink the rum, and then you won’t care. Put the tarot cards away in case they get hurt.
That only applies to mechanical sewing machines. The ritual for the computerised ones is ‘turn it off, then turn it on again’. If this ritual doesn’t work drinking the rum is still the appropriate next step.
Oh this is mechanical, from about 86. Now about that chicken…
Put frozen chicken on its side in a stock pot. Add full jar of honey, and about a litre of low salt soy sauce (Aldi!) to cover chicken. Add cold water if you don’t have quite enough to cover the bird. Drop in about a hands worth of peeled garlic cloves. Bring up to a simmer very very slowly, then simmer for 1 hour, turning chook over half way. Be sure to simmer very gently. Retrieve chicken and sacrifice by eating it however you wish. Hot or cold. It will be blaaaack and yummmmmm irrespective of feather colour. Strain and save the liquid and freeze in cubes to add to soups stews etc. It will set to a jelly if you don’t want to freeze it right away. The chicken meat done this way is damn good (best tacos ever!) but the real joy is the liquid - it’s AMAZING as an ingredient.
That sounds delicious. I’ve always loved the jelly in even a leftover chook.
Machine still being stupid. Mechanic required.
Statewide Sewing Centre in High St Coburg will fix broken mafchines of any brand - they can arrange to pick up and deliver too if needed, though this costs. link to website
Oooh! I shall investigate. Thanks