I recently made a new batch of kyphi style incense from ingredients that I gathered all year long in my bioregion. Kyphi is a type of incense, originating in ancient Egypt, that is made with honey, mead, or some other sweet liquid that is usually alcohol based. There are many Kyphi recipes and, the incense I make is simply derived from this general style that I adapted to my local plants and the consistency I prefer. I have posted my Kyphi recipe in the past, but on recently referring to it for my current batch, I realized that I have changed some things. I also didn't think it was "user friendly" enough. When I cook or concoct, I have a habit of not really measuring; a quality that drives my students crazy and I have been sincerely trying to change how I convey my recipes so that anyone can use them. This is one such attempt, however, I truly believe that, once you get the hang of any recipe, there is room for artful intuitiveness and I encourage everyone to find a comfortable balance between proper proportions and how they personally would like the incense to end up.