*throws a couple of cyclizine tabs and some scopolamine transdermal patches to odeon from my stash kit*
I'm feeling great myself, nicely relaxed and with my eyelids drooping thanks to the fair bit of intravenous morphine I've had today and this evening. Just about to do another 130mg shot, got my rig filled, a fresh point on the end and ready to go hunt down a suitable vein to put it in.
*a moment later...Pulls out the now empty rig, tosses the used needle and barrel into my sharps bin (or rather one of them, the other one is actually full of peroxide and fuming hydrochloric acid in the lab, with a load of powdered and shaved up copper, to make some copper chloride for a route I've been learning of recently to reduce phenethylamine precursor nitrostyrenes, and possibly nitropropene precursors for amphetamines, either psychedelic substituted 'phets, like DOM for instance, the one I plan to synth up first, or plain ol' amphetamine/meth/N-ethylamphetamine.
So my other sharps bin is being used to create a bucketload of cupric chloride
Handy containers, the big sharps bins, and I get them free of charge from the needle exchange in the city center. Just perfect size and depth for moderately large scale room temperature or cold-requiring syntheses of various reagents, the smaller sharps containers for personal portable capacity use make good ones for storing powdered or crystalline reagents also, as long as they aren't volatile, air sensitive, moisture sensitive, pyrophoric or chemicals that won't eat their way through the plastic bins themselves.
Mmm...starting to really feel that morphine now, skin is all tingly and pleasantly warm and slightly scratchy. Not in an uncomfy sort of way, but the kind of itch that feels great to scratch. A nail brush with the plastic bristles is making a purrfect scratching post too, for my felineesque self. MMmmmmmm....that feels so nice.
< / contented as can be>. Although I do fancy a snack before I go to bed, whilst I sort my research library out by subject area, not sure what though, peanut butter sandwiches appeal though, or better yet, a big bowl of steaming hot oat porridge, made with all milk rather than water, plenty of salt, and either a big lake of melted butter on top or a similar big lake of golden syrup. The butter option is I think currently the more tempting of the two options. The porridge is just lovely once the butter is all melted, and what isn't eaten spooned over the top to fill the bowl, can then be stirred into the remaining porridge, makes it lovely and salty and buttery, with lots of little rivulets of liquid butter oozing out of the edges of the porridge where its made uneven by my spoon.
I'll go cook that for my second and a half to 2 and 3/4th supper of the night (counting the bullace plums as two thirds as the size of those makes them more of a medium snack rather than a proper big supper, as tasty as they are.
I can hardly wait either, until I can go pick some japanese wineberries and sea buckthorn berries to make a bullace and sea buckthorn, bullace and wineberry and bullace, wineberry jam and compotes, maybe use some of that to fill some homemade crusty thick pastry and make some exotic jam tarts. And to go with those, I'll buy myself a big bottle of gin, fill it up with bullace plums, a tiny bit of honey to sweeten it up a bit and balance the acidity out of the lil' plums and some chopped sprigs of lemon balm, just the very freshest, most fragrant and flavoursome tender top shoots, and some flowering sprigs, for the nectar content as well. Bees love the nectar of balm, so I bet it will be just divine as an addition to the plum gin (got the idea from sloe gin, in fact when I first saw the fruit in the wild, I assumed, until a taste test proved otherwise, that they were indeed sloes, the fruit of the blackthorn tree, a relative of the plums and much other stone fruit afaik, although I may be mistaken there. Sloes look like tiny plums, a bit smaller than a large to moderate sized cherry, dark purplish blue in colour, but incredibly astringent and utterly foul, quite inedible fresh, but once they are soaked in gin for a good long while they give a lovely purple colour and nice tasty sloe gin. The used fruit can then be used in other recipes, or whilst still saturated in booze, dipped in melted dark chocolate and then quickly put in the freezer to set the chocolate, adding or not, more layers of dark, and maybe milk and/or white chocolate one after the other, allowing them to set on the sloes, cherries or plums; before adding another layer of a different coloured choccy. Lather, rinse, repeat until one has a batch of tasty gin-saturated booze-pickled sweetened fruit covered in layer upon layer of as many different kinds of high quality chocolates as the imagination can desire for a nice crunchy surface layer or ten that does a wonderful job of countering any bitterness or excess sourness.
