Dont leave those dandelion heads - go pick 'em and a lot more like them to half fill a bucket (just the heads not any of the leaves) fill it up with water, add 1 Kilo of sugar 2 oz of raisins, and two tsp of dried fermenting yeast. Give the whole lot a good stir then place the bucket in a room temperature store cupboard clap the lid on the bucket and leave for about three weeks. At that point you'll need to strain the liquid from the sediment, and pour into a demijohn and add an air lock cork to it. Leave until the liquid clears and then filter again from the sediment. - voila you now have Dandelion wine !!!
@tumbling.dice I love cemeteries also! Reading the tombstones is a strange feeling sometimes. Remembering that they were all literal people who walked the earth and felt it was theirs, just as we do. @Meliai I wonder how creative we could get in a thread specifically for shadow selfies!