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[wetslug]

having a Fart Dinner

[sbnkalny]

You make sure We're properly Dead BEFORE you start to Inflate Your Weather balloon from the inflation nozzle weighs 100 grams, so if we can GET out of here.

[kingbiwing]

me saying “i spent 350€ on cocaine in 30 days" is actually just a statistical error.

i spent 70€ within the first 21 days.

the 4 grams i got within the past 9 days are outliers and should not have been counted.

[theshitpostcalligrapher]

oh my god i figured it out

okay so it took an accident of me not checking on it, but I FINALLY figured out why I wasn't getting enough loft on my bread:

I was NOT giving enough time for yeast/bacteria production.

So if I do my other bread recipe's 4 hour levain development, then follow the pullman's recipe and do about an hour and a half initial rise (with stretch and folds) with a one hour final rest and rise, I get something like this:

okay that rose in the oven but like. not a whole lot, yknow?

tried again, a little longer on the levain, but this time I tried to do the final rest/rise in the fridge overnight like when you have an overnight ferment on a classic sourdough

oh that's a lot better! but the recipe is for a PULLMAN'S loaf, it should be square as possible, am I using enough ingredients?

NO I WAS. I JUST WASNT GIVING ALL THE TIMES ENOUGH TIME

this time I let the levain (40-50g starter, 35g whole wheat flour, 35g AP flour, 70 mL water) develop for like six and a half hours in a proofer or a slightly warmed oven.

pour levain into a stand mixer if you've got one, bowl if you dont. Mix in sugar (35g) and warm water (400mL). Let that sit for the usual half hour in proofer.

add flour (600ish grams total, i often do about a third whole wheat to two thirds AP), 5g salt, 80-90g fat of choice (butter, margarine, etc). I put it in the stand mixer for around 10 minutes on low. (this is a REALLY old stand mixer so it CAN go real slow- do 7-8 min on lowest setting on a modern mixer, 15 min if you wanna do a hand knead)

cover and put in proofer. As usual I did 4 stretch and folds at half hour intervals, but on the final interval I forgot about the timer- it was left in the bowl for around a full hour after the last fold rather than the planned half hour.

by the time I checked on it, it rose WAY more than i was expecting it to. Decided to roll with it (lol), greased the pullman's pan (butter if no one's allergic, margarine otherwise), flattened, rolled up the dough, plopped it in and slid on the lid.

Did the final rest for two full hours in proofing temps, then baked at 350-60ish for a half hour with the lid slid on, 15 min with the lid off.

so, all in all: the ideal loaf of pullman's sourdough starts when you wake up and comes out around dark lunch.

not practical but hey! an interesting study to be sure

[bonefall]

Warrior Bites: Dietary Needs

[ID: A fish carcass, bird carcass, and mouse carcass on a stone slab.]

Are you wondering how much prey a Clan needs a day? What they should eat to stay healthy? Why food processing is useful at all? All the answers to these questions and more, contained within a general guide to dietary needs for your Warrior Cats!

As an obligate carnivore, a cat's entire diet revolves around processing meat. More specifically, the ideal diet should be 55% protein, 45% fats, about 1% to 3% carbs, with the remainder being various micro-nutrients. You can expect the average 10-pound warrior to need 350 calories per day, about 3.5 mice on average.

I've also included a section talking about obesity, which dives into how canon's depiction of it is both harmful fatphobia and wouldn't make sense from a cat perspective. It also discusses obesity in realistic cats; and how you're free to choose the realism on that aspect.

Below the cut;

Caloric Intake

Nutrition

Food Processing

On Obesity

Caloric Intake

The general rule for how much a cat needs to eat is that an active, non-neutered tom will need about 35 calories per pound of their own body weight, per day, just to remain the weight they are.

That means that the average warrior, assuming they are 10 pounds, will need 350 calories a day.

Kittens, pregnant and nursing cats, and large warriors will need to eat more than average. Neutered cats, elders, and clerics/medcats will eat less. There are calculators online for determining how much an individual will need, but you can estimate how much an entire Clan will need just by taking 350 and multiplying it by population!

Assuming the average population is about 30 cats, that's 10,500 calories to feed a Clan for a day! To put that in perspective, that many calories would feed 7 large humans. If you felt like fighting a group of angry cats to steal their day's worth of mice, I mean.

Generally speaking, land prey will have a caloric value around 5 calories per gram. Aquatic prey is significantly lower, around 4 calories per gram. Birds will be just below 6 calories per gram. To find out how many cats a piece of prey will feed, or how many pieces a cat will need that day, take the category and multiply by the prey's weight in grams.

So for example, the average house mouse is 20 grams and it is land prey, meaning its caloric value is around 100 calories! A warrior will need 3 and a half mice a day to stay healthy, and a Clan will need 105 mice daily to support 30 cats.

105 mice may seem like a lot, but remember that a wild rabbit is 1,800 grams on average which means 9,000 calories. 2 big pieces of prey will feed the whole Clan, with leftovers.

Those estimates include every part of the animal. Cats eat organs, small bones, and even skin. Skeletal muscle, or "fillets" in reference to fish, is so low in calories that it's typically somewhere between 1 kcal to 1.5 kcal per gram. That's what you're buying in the supermarket; but wild animals don't usually cut their food into choice strips.

(unless you're writing a clan that does food processing of course!)

QUICK FACTS

Average warrior will need 35 calories per pound of weight

10 pound warrior needs 350 calories a day

350 x 30 cats = 10,500 calories to feed a Clan for a single day

Birds provide the most calories per gram, land prey the middlemost, and aquatic prey the least.

Calculate calories in prey by taking the weight, converting to grams, and multiply by 4, 5, or 6 depending on broad category.

If you're having trouble feeding a Clan on small animals, look at bigger prey like rabbits and trout.

Muscle fillets are inferior to organ meats and have a much lower caloric value.

Nutrition

Not all food is the same. The more important thing to consider about any particular meal is NOT its calorie count, but its nutritional value. This is especially important to cats because protein is not stored as fat. If the body has no immediate use for it, it's flushed out.

Since cats should not eat more than 3% carbs, ALL of their fat stores will need to come from fat.

The ideal piece of meat would be at least 55% protein and 45% fat. Every individual species will have a different ratio, and more importantly, individual cuts will have a different ratio.

Skeletal muscle has a higher ratio of protein to fat. Organ meat, also sometimes called "offal," will have a more balanced ratio. That said, nearly all meat skews towards protein. PURE fat is very hard to find on the sorts of animals Clan cats hunt, and must be carefully divided, collected, or processed to make sure all warriors are getting proper nutrition.

I'll be going more in-depth with dietary fat at some other time, as this guide is meant to just be an overview! Just know that some Clans will need to eat MORE food to stay healthy because of this.

Cats need more than the "macronutrients" to stay healthy. They can't JUST rely on the juiciest cuts of meat to keep their health intact, they also need several vitamins and minerals to support their body functions, and avoid getting a deficiency.

Here's some of the important micronutrients, where to get them, and what happens they don't get enough;

Vitamin A: Livers, mealworms, eggs This is one of the most important micronutrients in a cat's body, used for practically everything. Without this, their coats will grow dull, and their joints stiff, and they'll start to go night-blind. In a severe state, they'll start to lose the ability to heal skin lacerations and die. Pregnant cats and kittens need more of this than usual, but it IS also possible to get vitamin A poisoning from getting too concentrated of a dose.

Calcium: Bones, eggs With a calcium deficiency, the warrior will feel stiff and sore, and experience painful muscle spasms. Most cats will simply crunch the bones of small prey and never have to worry about this, but if your cats cook or scavenge, they have to be told to NEVER eat the bones of a roasted bird. Because bird bones are hollow and cooking makes them brittle, they can splinter and cause fatal internal bleeding.

Thiamine: Trout, boar meat, mealworms, eggs Called a Fish Seizure because raw carp and raw bream contains thiaminase, which will destroy thiamine in the body. Lack of thiamine will cause neurological issues, such as the aforementioned seizures, general confusion, memory loss, and muscle weakness. This can be counterracted by eating trout, which is so high in thiamine that there's a theory that carp evolved it specifically to eat salmonids better.

Potassium: Trout, boar meat, mealworms, eggs As cats get older, they begin needing a lot more potassium for their bodies. It's a very common micronutrient found in most meat, but elders should get the first bite of special snacks "out of respect" which helps keep their potassium level up. Without it, they become very weak.

i feel like that evil struthiomimus from land before time with how many times i typed eggs

QUICK FACTS

The ideal ratio of a cut of meat is 55% protein 45% fat

Organ meat > Muscle meat

Micronutrients are important

But micronutrients can also cause poisoning if, somehow, they're too concentrated (very hard to come across concentrated micronutrients without the science of chemistry tho. Like if a cat swallowed a vitamin gummy.)

Food Processing

"Food Processing" is when you do something to your food before you eat it. Just a little bit of care is going to go a LONG WAY when it comes to health of the warrior.

Cats that eat raw meat the way canon warriors do are almost guaranteed to get worms. Roundworms, hookworms, and tapeworms are all passed through the infected tissue of rodent prey, and in fish, roundworms, tapeworms, and flukes can pass through raw meat.

All parasites do something a little different, but most digestive worms aren't fatal unless the cat is sick or a kitten. However, nearly ALL of them screw around with digestion, making the cat need to eat more just to stay healthy, or causing stomach irritation. Some of them can even pass in milk, infecting a suckler's nursing kits.

The easiest way to reduce this kind of infection is simply to slice the prey open from mouth-to-butt, Tigerstar-style, and hook and lift out the GI tract before eating. There's nothing in that worth eating raw anyway. It can just be discarded, or cleaned out and used to case tiny sausages! But it's only a reduction; there's still a risk of catching worms from raw meat.

There's also always the possibility of getting salmonella poisoning.

Many believe that cats are immune to this, but that's not true! Carnivores just have a shorter GI tract than omnivores and herbivores, so salmonella spends less time in their gut and ergo has less chance of causing an infection. It still happens, ESPECIALLY when cats hunt songbirds.

Nothing can be done about salmonella in raw meat, besides eating it as quickly as possible. It's innate to the bodies of birds and reptiles, and usually found on raw eggs too.

Some animals are small enough to be dried and carried around as rations, such as minnows or grasshoppers. Others could be sliced up into strips, and marinated in spices like valerian or catmint for an extra boost of energy. It could also be worthwhile to cut the pelt off a particularly soft animal, like a mole, to dry and keep as bedding material.

All of the above examples of food processing are possible without fire, but if your cats DO have fire, they will have a DRASTIC increase to the quality of their health.

Such as;

Cooking will almost completely eliminate those foodborne parasites. Their eggs don't survive extreme heat.

No more salmonella poisoning! GONE! Cooking is the only way to eliminate this!

It can increase caloric absorption from anywhere between 20% to 50%. Our example warrior who needed 3.5 mice a day could suddenly need one less mouse; and even a meager 20% drop in how much the entire Clan needs saves 2,400 calories a day. 24 whole mice!

I HAVE TO STRESS HOW BIG THAT IS. You save anywhere from 2/10 to 5/10 successful kills.

Thiaminase is destroyed by cooking, making bream and carp healthier and reducing "fish seizures."

It allows for fats to be processed and stored as tallow, lard, and oil, so it can be added to other dishes to make them both healthier and tastier.

Most food preservation requires fire in some way; by heating, jellying, boiling, etc. The only other two ways to reliably store food is by having access to a ton of salt, which is hard for most non-coastal clans to acquire, or vinegar, which is so acidic it's a notorious cat-repellent.

While cooking can also destroy some micronutrients, its benefits FAR outweigh any potential "strengths" of raw food. Destroying micronutrients is also not always a bad thing; as TOO MANY micronutrients can cause poisoning. Fire-using Clans will be more likely to "seek" micronutrients than non-fire Clans as a result, though they probably won't recognize the science behind a hankering!

QUICK FACTS

Worms. Basically unavoidable if your cat's eating like a canon warrior.

Some parasites can spread through milk.

Slicing and lifting out the GI tract can significantly reduce the chance of catching worms.

Salmonella can only be eliminated with cooking

Cooking will drastically increase the quality of a Clan's health, if your cats are advanced enough to figure out fire.

Warriors need to hunt a LOT less prey, and can store that prey, if they have fire.

Fire-using Clans will intentionally try to put more types of food in their diets and get 'cravings.'

On Obesity

Warrior Cats is not a realistic series. The boundary that any particular writer draws between humans and warrior cats is completely arbitrary. The series itself follows no sense of realistic genetics, regularly shows the cats using herbs that would poison them, and gives the characters human-centric morals like monogamy and paternal involvement.

So when it comes to being fatness in your project, please keep that in mind. You do not need too follow realistic cat weight distribution, if that's not what your project about. That said, let me tell you about humans vs cats in this department!

Humans have a massive diversity of weight distribution, with varied genetic predispositions to gaining and losing weight. The shame, bullying, and medical discrimination that comes with fatphobia is a LOT more harmful than being fat itself, and the causes of the "obesity crisis" are ridiculously more complicated than "ppl r snorking 2 much food".

Realistic cats aren't the same way.

When REAL cats are fat, that's VERY bad. It's a sign they are being fed the wrong things by humans, or live somewhere that they are able to eat what they shouldn't. They just don't have that same diversity in fat distribution that humans do. Because of how adipose tissue secretes certain hormones, feline obesity is like a chronic inflammatory disease which can cause arthritis, bladder stones, hepatic lipidosis, and more.

But with that in mind, fatness should be perceived very differently even in the most realistic settings. In comparison to humans;

It is harder for a wild cat to put on weight. Most of what they're eating is raw protein, actively trying to fill the 45% of daily fat intake they need to stay healthy. Protein isn't stored as fat, it's immediately discarded by the body if there is no use for it. A cat would need to be taking an INSANE amount of prey to start becoming dangerously overweight. Housecats are often fed human food, which has carbohydrates. Low-quality cat food will also use carbs as filler. High carb food is VERY bad for them, since they're only supposed to have 3% carbs at most. This is one of the reasons why it's easy for pet cats to become overweight.

Realistic cats don't look start looking overweight until they are significantly obese. Most of their fat is stored around their ribs and internally, unlike humans with our thick hips and round bellies, and they are covered in a naturally sagging pelt of fur. It's not as obvious with them. Visually, weight will be noticed best from a bird's eye perspective, unlike humans where it's apparent at every angle.

Putting on the fat that CAN be acquired is ridiculously important 3.5 raw, whole mice a day, per cat, are needed to fill their basic dietary requirements. There are going to be days or months especially during winter where they might be below that number, and that stored fat is going to be lifesaving. Bulking up is actually a big deal!

So not only is how canon treats overweight characters full of malice, it's full of lazy malice. It makes no sense from a realistic standpoint for wild cats to develop an association between fatness and greed or laziness. It's important, hard work for them to acquire it!

Though the Clans are notoriously xenophobic and kittypets are more likely to be overweight, it still doesn't make sense from a realistic cat perspective to be fatphobic in the same way as canon. It's more likely they'd see fat housecats as having "unearned" weight given to them by humans, like they're cheating, or they might be disdainful of how much junk food they eat, or pitiable because it's a sign of a bad twoleg... or just "sour grapes" variety jealousy ☕.

Bottom line is that there's a LOT you can do here which is better than canon's vicious bullying. The writers just lifted British cultural disdain for fat people and put it into the books. They simply did not think it through.

So please do what they didn't, and just put a little extra thought into how your project is going to view fatness! Consider if fatphobia is even a theme you need in your text.

As stated, you do not even have to write weight in your cats as being realistic in this way! I encourage you to pick and choose what's most fun and fitting for your own work. I personally give my characters a more human weight distribution, simply because I want to spite canon and be more body-positive. I am a fat people and you can take Bumble's big chunky bod from my cold, dead hands.

You can choose to make your work however you'd like, and now with this guide, you can have an easy reference for what your cats should eat! Thank you, StarClan, for this prey <3

[one-time-i-dreamt]

Banana brownie cake

Ingredients:

6 ripe bananas

240 grams of almond or peanut butter (1 cup)

1 table spoon of coconut oil

3 drops of vanilla extract

160 grams of cocoa powder (2/3 cup)

chocolate chips and/or thinly sliced almonds as sprinkles

1. heat the oven to 200 degrees Celsius/400 F

2. mix it all together in a bowl, first with a spoon to smoosh the bananas, then use a mixer for 2 minutes to get a nice, even consistency

3. put a baking sheet on a baking pan, pour the mix in

4. sprinkle chocolate chips and/or thinly sliced almonds on top before popping it in the oven for 25 minutes on 180 C or 350 F

5. wait for it to cool

Enjoy!

[sgiandubh]

For summer afternoons: Shipper Mom's Lazy Apricot Tart (feat. whisky)

Unlike me, Shipper Mom is not a cook and bless her, never pretended to be one. She has no patience and a #silly hidden talent for cutting or burning herself almost every time she tries to prepare something, against her better judgement.

However, I must immediately add that she has perfected three things up to sublime levels: omelets, Belgian endive/chicory salads and a couple of tarts (for which she joyfully cuts all corners that can be cut).

Her Lazy Apricot Tart, a French recipe fished out of the Femme Actuelle magazine sometimes around the Stone Age, has always been a summer staple in our house. Again, a 5 year old could make it in about 10 to 15 minutes, plus baking time (minimal). It requires nothing more than the basics. And it is to die for.

You will need:

250 grams/ half a pound seasonal apricots (ripe, but still firm); 1 sheet of store bought puff pastry; roughly 4 Tsp/60 grams caster sugar (or, even better, brown sugar/cassonade); a hefty dash of whisky; lime juice (optional).

Preheat the oven (medium heat). About 350 Fahrenheit/180 Celsius will do.

Cut apricots in half, remove stones.

Unroll the puff pastry in a properly prepared sheet pan. Cut it in squares, in the pan, before baking.

Place half an apricot on each square, cut side up. Add about half a teaspoon sugar and a bit of whisky on every apricot (fill in the stone hollow completely). Whisky-wise, I recommend a basic blended one. The Famous Grouse is the best I can think of, and a fixture in my kitchen: it was tipped to me by a Swiss family friend who used to be a Nestlé food chemistry executive - I have never looked back. You can add a dash of lime juice on top, if you feel adventurous - I know I always do. Today, we had an exceptional sample of single malt (you know who you are, 😘) and I find it's elevating it immediately. Predictable, really.

Bake for 15 to 25 minutes, until golden brown and properly caramelized, depending of your own oven's whims (mine is exactly like Shipper Mom, has zero patience). Let cool. Serve with confidence and watch the magic in action:

You're welcome.

[moonkissed-reverence]

Festive Pan-banging Ginger Molasses Cookies

I love The Vanilla Bean Pan-banging cookies! They’re perfectly chewy and crispy on the edges! There’s a bunch of variations like chocolate chip, sugar cookie, etc!!

Ingredients

249g all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon + 1/8 teaspoon salt

2 teaspoons ground ginger

3/4 teaspoon ground cinnamon

Pinch clove

170 grams unsalted butter, room temperature

297g granulated sugar, plus more for rolling

2 tablespoons mild molasses

1 egg

1 teaspoon pure vanilla extract

Rum-Butter Glaze for optional holiday variation

Instructions

1. Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.

2. In a small bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.

3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, and mix on low to combine. Add the flour mixture and mix on low until combined. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color.

4. Form the dough into 2-ounce balls (I use this cookie scoop). Roll the balls in granulated sugar to coat. Place 4 balls an equal distance apart on a prepared pan.

5. Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3-4 more times to create ridges around the edge of the cookie. Bake 13 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

6. Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

@elainarcheronweek

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[foodshowxyz]

Velvet Berry Gala Cake

Ingredients:

For the Red Velvet Cake:

240 ml of buttermilk

1 teaspoon of white vinegar

1 teaspoon of vanilla extract

2 large eggs

60 ml of red food coloring

240 grams of all-purpose flour

200 grams of granulated sugar

1 teaspoon of baking soda

1 teaspoon of cocoa powder

1/2 teaspoon of salt

115 grams of unsalted butter, at room temperature

For the Cream Cheese Frosting:

450 grams of cream cheese, softened

225 grams of unsalted butter, softened

500 grams of powdered sugar, sifted

1 teaspoon of vanilla extract

For the Decoration:

Fresh strawberries, halved and dusted with powdered sugar

Edible gold stars

Orange and blue candy floss

Edible glitter or candy sparkles

Assorted cookies for the side (choose your favorite, such as shortbread or sugar cookies)

Instructions:

1. Bake the Cake:

Preheat your oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans.

In a bowl, mix together the buttermilk, vinegar, vanilla extract, eggs, and red food coloring.

In a separate bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.

Cream the butter until smooth, then gradually add the dry ingredients alternating with the wet ingredients, starting and ending with the dry.

Divide the batter between the cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

2. Make the Cream Cheese Frosting:

Beat the cream cheese and butter together until creamy.

Gradually add the powdered sugar and beat until smooth.

Stir in the vanilla extract.

3. Assemble the Cake:

Once cooled, slice each cake horizontally to create four layers.

Place one layer on a cake stand and spread with frosting.

Repeat with remaining layers and cover the entire cake with a thin layer of frosting for the crumb coat. Chill for 15 minutes.

Apply a final thick layer of frosting, smoothing the sides with a spatula.

4. Decorate the Cake:

Gently press the edible gold stars into the frosting around the cake.

Carefully place the candy floss on top of the cake for a whimsical effect.

Add the strawberries, arranging them beautifully on top.

Sprinkle the entire cake with edible glitter or candy sparkles for a little shine and sparkle.

5. Serve:

Arrange a selection of your favorite cookies around the base of the cake for an extra treat.

Slice and serve the cake at room temperature to appreciate all its flavors.

[kleefkruid]

From week 2 to 3 kittens should hit a goal weight of 250 to 350 grams and one day into this period White Baby is already at 360 grams, and the other four are between 284 and 303 grams, so it's not even that he's hogging all the food. Kotelet is just feeding them that much I think she's trying to grow them into actual panters

[shanastoryteller]

(long ask incoming sorry i copy pasted the recipe)

INGREDIENTS

Yield: One 9-inch loaf

½ cup/115 grams unsalted butter

2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse

1 cup/240 milliliters whole milk

Nonstick cooking spray

1 cup/200 grams granulated sugar

½ teaspoon coarse kosher salt

2 large eggs

1 large lemon

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1½ cups/192 grams all-purpose flour

1 cup/124 grams confectioners’ sugar

½ cup/8 grams freeze-dried strawberries

Step 1

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.

Step 2

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.

Step 3

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.

Step 4

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.

Step 5

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.

Step 6

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.

Step 7

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

BLESSINGS UPON YOUR HOUSE

[emily1-johnson]

Keto Berry-Pecan Cheesecake Bars

Ingredients:

Crust: 1 cup chopped pecans, 2 tablespoons melted butter, 1 tablespoon keto sweetener

Filling: 450 grams cream cheese, 1/2 cup heavy cream, 1/2 cup keto sweetener, 2 eggs, 1 teaspoon vanilla extract, 1 cup mixed berries

Instructions:

Crust: Mix pecans with melted butter and sweetener, press into the bottom of a baking dish.

Filling: Beat cream cheese with heavy cream and sweetener, add eggs and vanilla, then pour over the crust.

Berries: Scatter berries on top.

Bake: Bake at 180°C (350°F) for 30-35 minutes. Let cool before slicing.

[offender42085]

Then and now....

Post 1355

Benjamin Jonathan Newman, South Carolina inmate 352829, born 1986, incarceration intake October 2012 at age 26, scheduled for release from South Carolina custody December 2033, also known as Federal inmate 48724-510, scheduled for release from Federal custody May 2047

Trafficking Cocaine, Trafficking Marijuana

In August 2024, an active inmate in the custody and control of South Carolina Department of Corrections ("SCDC") was sentenced after pleading guilty to trafficking drugs with contraband phones.

Benjamin Newman, 38, was sentenced to more than 26 years after pleading guilty to conspiracy to possess with intent to distribute methamphetamine and heroin.

Newman has been in the state prison system since 2012, serving a 25-year sentence for drug trafficking.

SCDC seized 16 illegal cell phones from Newman during his time in SCDC.

Newman used the phones to lead a large-scale drug trafficking operation since at least January 2018.

Newman used the phones to order large quantities of methamphetamine, heroin, cocaine, and marijuana directly from Mexico.

Newman recruited drivers to pick up the drugs in Georgia, Texas, and Florida and to deliver the drugs to stash houses in South Carolina.

The organization also used threats of violence to protect against cooperation with law enforcement and to protect its drug supply.

More than 350 kilograms of methamphetamine, four kilograms of heroin, nearly one kilogram of cocaine, 18 kilograms of marijuana, and 250 grams of crack cocaine were distributed in South Carolina by Newman and the organization.

Newman and seven co-defendants were convicted in federal court.

4v

[littleyarngoblin]

Wait better as a an ask. Recipe for molasses cookies plz and thanks

Hello! Great Gram would be so happy her recipe is being shared. Fun fact: the original recipe called for oleo instead of vegetable oil, and did not include a yield or bake temperature & time. Or any directions, I’ll be honest. Classic Great Gram.

Great Gram’s Molasses Cookies

1 2/3 c. sugar

1 1/4 c. Veg oil

1/2 c. Light molasses

2 eggs

4 c. All purpose Flour (this recipe also works with gluten free flour—I prefer King Arthur)

4 tsp. baking soda

1 tsp. Cinnamon

1 tsp. salt

1. Mix together sugar, veg oil, molasses, and eggs

2. Mix together the flour, soda, cinnamon, and salt. Add wet to dry and mix together until fully combined.

3. Form into 1” balls and roll in sugar.

4. Bake at 350 for 10 minutes.

NOTE: THIS MAKES ABOUT 100 COOKIES. DO NOT MAKE MY MISTAKES AND DOUBLE IT WITHOUT THINKING. Unless you’ve got a ton of people to foist them off on, I guess.

I’d love to hear how these go, if you make them :)