#360 ml

[jessethegoat]

he's here and he's as beautiful as ever 🥺

looked like he has gain back the age he lost during his Leeds tenure 😅(again..just like Bielsa did. The transformation he'd been through during and post Leeds was night and day!)

[millythegoat]

God I wish the prem have a show like MLS 360. Where they show multiple match that playing that day. Currently I'm watching Leicester and Brighton game at the same time with my laptop and my phone. It's clunky as hecc

[potato-lord-but-not]

In response to the couple of posts you shared where Oscar makes some baller strawberry muffins, I wanted to share a strawberry muffin recipe! These are a summertime favorite of mine : )

Ingredients:

3 cups all-purpose flour (360 grams)

1 tablespoon baking powder

½ teaspoon salt

1 cup unsalted butter softened (226 grams)

1 ½ cups granulated sugar (300 grams)

2 large eggs room temperature

1 teaspoon vanilla extract

1 cup milk (240 mL)

1¾ cups diced fresh strawberries

Instructions:

Preheat your oven to 375 F (190 C) 

In a small bowl, whisk together the flour, baking powder, and salt. 

In a large mixing bowl, beat the butter and sugar together on medium-high until they are light and fluffy, about 5 minutes. 

Reduce the speed to medium. Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.

Reduce the speed to low and alternate adding the dry ingredients and the milk until combined. Usually 3 times back and forth between dry ingredients and milk will get everything mixed in. 

*Note: Stop mixing once the batter has only a few streaks of flour remaining.  The batter will finish mixing when you fold in the strawberries.

Using a spatula, gently fold in the strawberries, then spoon into a muffin tin that is either greased, or lined with muffin cups. Sprinkle the tops with a touch more sugar, then bake for 18-20 mins til the tops are golden, or until a toothpick inserted in the center comes out clean.      

Cool and Enjoy! 

GAHHH THOSE SOUND SO TASTY TYSM

[tecchoussuperlady]

Hello! I saw your request open so I came here! Hope you are doing good!

Can I request a Ranpo x Reader who is motherly towards him? He slowly would have a crush on her, like a Dom reader without NSFW! Thank you so much :')!

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

EAT MY LOVE

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

I was so excited to write this, thanks for the request ml!

I swear the more (far) you read it gets better.

Warnings: very slight violence (a slap on the face), allegory, cursing, very hidden SA (s/o being uncomfortable) -not by Ranpo!

1,776 words.

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

Atsushi's tired legs lead him towards the well known building. He could get there even with blindfolded eyes. His daily worries changed a lot since his life took a 360° turn. But there is nothing he regrets now, even if he is risking his life daily, he's not scared. He got place where does he belongs to and feels happy.

He hurriedly opened the door and let his body fell on the older sofa. If it was any other day he would complain about it's uncomfortable and prostrate being. But this old sofa never felt as soft as today.

"Ahh finally back..."

In the background was echoing loud sounds of lady wearing heels going towards the floor. She sat on the couch next to the silver haired boy and patted his head, as exhausted as him.

"How was the mission?"

A boy with ginger hair asked the two.

"Terrible."

The young lady said with heavy accent.

"We had to be hidden in dirty bushes for hours. I can't even feel my feet anymore. And worse, the port mafia was trying to engage too. Oh man, i wish we could eat Tea on rice"

Atsutshi sighed at the memory of his latest mission.

"When we are talking about food, did you bring me the pastry from the new bakery?"

Ranpo barged into the conversation without second thought.

[Name] got up from the older sofa and waved with a paper bag in front of the detective's face.

"Oh, how amazing coworker I am. Aren't I?"

"Yea yea, now give it to me!"

Before Ranpo could snatch it from her hands she opened the bag and took out the wagashi.

"Open up!"

The detective opened his mouth without hesitation.

As her hand was moving closer and closer to his mouth she stopped for a second and then put the delicious pastry in her mouth.

"Uh? Hey!"

The detective started whining and pouting as if the world was about to collapse.

"Mmm so yummy, maybe if you were less greedy and more decent i would give you some!"

"You are such a meanie [name]! Give it to me!"

You ignored his whinning and your attention shifted to your Atsutshi.

"Atsutshi! Aren't you tired and hungry after such a long mission?"

When Ranpo realized that you are trying to give the candy to Atsutshi he started screaming even louder.

"How can you even-"

You quickly stuffed his mouth full with the wagashi and he happily started munching on it.

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

"[Name]..."

"What is it?"

Your fingers were carefully going through Ranpo's hair and massaging his scalp.

"Wanna sleep over today?"

"Last time i did, I woke up with half of my hair covered in your droll..."

A/n: i once read that Ranpo would chew on his s/o hair in sleep and i can't get it out of my head

Ranpo turned his head away in embarrassment and his cheeks slightly flushed.

"I don't know what are you talking about, you probably saw it in your dream..."

"Of course."

You brushed it off trying to suspend your laugh so he wouldn't get more embarrassed.

"And anyways, I'm already taken on today's night. I'm going out."

"Out? Why would you go out at night?"

Ranpo turned his back to you opening his emerald eyes looking into your soul as an lost kid.

"I'm going on a date."

You said with unbothered tone.

"But why?"

"To find someone obviously-"

"But you have us already, why do you need someone else? You have me."

"Well..."

You weren't how much Ranpo was into this theme. He understands the point of dating even over his partly childish personality, right?"

"... It's for a different type of close person. Like-"

"I know what do you mean. I'm not dumb. I'm the smartest detective in the world after all! Just, I don't think you need someone else."

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

Your date wasn't what you expected at all. He was too noisy and...

He doesn't know how to use chopsticks. Even with your attempts to make him change it for a fork he wasn't giving up and both of you were receiving weird looks. You were certain that you won't ever step foot into this restaurant again.

You weren't sure why you hate his loud self. You were decently used to it as co worker of Ranpo Edogawa and Dazai Osamu. So why did this guy's existence was annoying you? You weren't sure.

Him slurping noodles was one of the worst sounds you ever heard, but you were certain that Ranpo is ten times louder. And his loud giggles though Ranpo is sometimes so loud that the whole street has to close their windows.

And last but not least was him eyeing you shamelessly. Dazai did that at least once a day with some flirty note. And Ranpo would sometimes move his eyes to where they definitely shouldn't look. Though you never confront him about it. You don't even know by yourself why. It was just... a lot different?

"So, your top is really pretty..."

The man's eyes fell lower towards your chest.

"... do you usually wear such a clothing to work?"

You slowly looked up from your food at the man.

"Just shut the fuck up and eat your food."

You stuffed your mouth with the food and looked outside of the window annoyed, ignoring the confused expression on the man's face.

As you were thinking about how the two of you will pay for the food your phone started ringing.

The man looked up from his food and you picked up the call.

"Hello?"

"[Name]! We need your help urgently!"

"Huh, what is it?"

"Ranpo-san uhhh..."

"What is with him? Did he finally got diagnosed with diabetes or-"

"They took him! He was on his way to buy some snacks and they kidnapped him!"

Why was he even buying snacks at 9pm? Uh, nevermind. Did the agency got the location?"

"Yes, they did. I will send it to you, thanks! You are the best."

Atsushi hang up the phone and looked at his coworker.

"Ranpo-san... are you sure that this will work? I mean, [name] is not stupid and i don't really wanna get into problems with her."

"Just trust me! She will be too worried to realize it's fake, she cares about me after all, right?"

"I guess, but she will so mad when she will find out."

"Leave it on me! And now you can go back to your apartment to Kyouka. I will be okay."

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

There was not a single athletic bone in your body, that's what you knew for years. But right now you felt like you were about to break an world record. If you came too late, this afternoon might be the last time you saw Ranpo alive.

Where are others?!

They can't be to far away or too busy when someone's life is in danger.

With one swift kick the door flew open and Ranpo was sitting calmly on a chair in the middle of the old dirty room from a past hospital which was left there abandoned.

"Hey! I thought that you will let me die here all alone. You were taking quite-"

Your hands quickly hugged him. Eyes getting glossy from fighting tears.

"Please don't cry, it's not even an real kidnapping!"

"What?"

"I personally hoped that your inteligence isn't so low to not realize it's fake. If i were really kidnapped Fukuzawa would definitely already be there in matter of seconds, no matter how busy he is. Or anyone else. Were you really that worried about me? Because-"

...

The sound of slap landing on that delicate skin echoed the room. And everything went silent.

"What are you-"

"You selfish idiot! You are really nothing but a dumb kid! Why on the earth would you such a stupid thing? Why?! What would you do if next time someone actually kidnapped you and i would assume it's your another stupid joke and you would die!"

"The detective's eyes widened and tears started spilling."

"Can't you once act like an decent human being? Do you think that this was that funny to play with your life?"

"I... I'm sorry, it wasn't supposed to be like this!"

The dark haired boy said in between sobs.

"Then why?"

"Because i don't want you to leave me! You keep going out on dates or with others, but eventually you will want to get married to them sooner or later and you will leave me and forget me."

You started at the crying boy with stunned face.

"Why do you think i would forget about you or get married? All men outside are jerks anyways."

Your hands softly caressed his hair and hugged him. He still couldn't stop crying.

"I'm sorry, don't leave me."

"How could i leave you? Who else would bring you your daily sweets and let you chew on their hair?"

"I'm serious, i love you."

You stopped caressing his hair and looked down at him.

"What?"

There was no response, just muffled sobbing. Ranpo... why did you even looked at him as kid all the time? He was an adult, older than you. How could you never notice.

"Are you sure?"

He nodded with his head still burried in your chest.

You gave him little kiss on his forehead and slowly started wiping his tears away.

"More than your favorite lollipops?"

Another nod.

You couldn't fight away the smile and gave him peck on his cheek and another on his other cheek.

"I feel honoured then."

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

I promise, I will correct the grammar mistakes tomorrow in the morning.

⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹♡⊹ ࣪ ˖🍰₊˚⊹

[oceans-beloved]

★｡:*･.Thaumoyaki Recipe .･*:｡★

Thaumoyaki, or Grilled Thaumo Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make a traditional style with bits of Thaumo or choose creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!

Thaumoyaki is a Japanese snack in the shape of little round balls containing pieces of Thaumo. Thaumo-yaki literally translates to “thaumo-grilled/fried” and some people may call it “Grilled Thaumo Balls” or “Thaumo Dumplings”.

PREP TIME: 15minutes mins

COOK TIME: 10minutes mins

TOTAL TIME: 25minutes mins

SERVINGS: 26 pieces

INGREDIENTS

For the filling:-

3 g katsuobushi (dried bonito flakes) 

2 green onions/scallions

1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

120 g Thaumo sashimi (boiled Thaumo)

For the Batter:-

120 g all-purpose flour (plain flour)

2 tsp baking powder

½ tsp Diamond Crystal kosher salt

2 large eggs (50 g each w/o shell)

1 tsp soy sauce

360 ml dashi (Japanese soup stock)

For Cooking:-

2 Tbsp neutral oil

15 g tenkasu/agedama (tempura scraps)

For the Toppings:-

120 ml Thaumoyaki sauce

Japanese Kewpie mayonnaise

katsuobushi (dried bonito flakes)

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

INSTRUCTIONS

Gather all the ingredients.

To Prepare the Filling:-

Grind 3 g katsuobushi (dried bonito flakes) into a fine powder. Set aside; we‘ll use this powder when we‘re cooking the Thaumoyaki.

Cut 2 green onions/scallions into fine slices and mince 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga).

Cut 120 g Thaumo sashimi (boiled Thaumo) into ½-inch (1.3-cm) bite-sized pieces

To Make the Batter:-

In a large mixing bowl, combine 120 g all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt and whisk it all together.

Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 360 ml dashi (Japanese soup stock).

Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)

To Cook the Thaumoyaki:-

Heat the Thaumoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with 2 Tbsp neutral oil. When smoke starts to rise, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.

Add 1–3 Thaumo pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.

Sprinkle 15 g tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.

After 4 minutes, rotate them again, starting with the first ball: Turn each Thaumoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home Thumoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.

To Serve:-

Transfer them onto a plate and drizzle 120 ml takoyaki sauce and Japanese Kewpie mayonnaise on top. Finish the dish with a sprinkling of katsuobushi (dried bonito flakes) and aonori (dried green laver seaweed) and a side of pickled red ginger (beni shoga or kizami beni shoga). Serve immediately. (But, be careful—they‘re VERY hot inside!)

To Store:-

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.

Join us next time for a quick 15 minutes "Crispy Hot Butter Nalis" recipe!

This beautiful ingredient character belongs to @symptomsofdeceit

PLEASE GO PLAY SYMPTOMS OF DECEIT!!! YOU WILL NOT BE DISAPPOINTED!!!!TRUST ME!!!!

And if you want to actually make takoyaki this is the original recipe

[shoku-and-awe]

I ordered some seeds and the company sent me a little newsletter! With recipes! Very simple recipes, but I like it. Click through for recipes for Peanut Rice (!) and Bitter Greens with Peanuts, credit to Kuragi Co., Ltd. in Mie Prefecture.

Peanut Rice

360 g dry rice Peanuts to taste 30 ml sake 1 tsp salt Gomashio to taste (toasted sesame seeds and sea salt; available at Asian grocery stores or mix your own) 

(1) Wash rice thoroughly, then mix with sake and salt in rice cooker. Add slightly more water than necessary.

(2) On top, add peanuts (without removing skin) to taste. Cook in rice cooker.

(3) When finished, sprinkle with gomashio and serve.

===========================

Bitter Greens* with Peanuts

*Specifically, 春菊 shungiku or chrysanthemum greens, but you could try spinach, mustard greens, broccoli rabe, whatever you have!

1 bunch bitter greens 20 g peanuts 1 tbsp dashi powder 2/3 tbsp soy sauce 1 tbsp sugar Salt to taste

(1) Wash greens thoroughly and blanch (add to a pot of salted boiling water, remove quickly, and rinse thoroughly in cold water to lose residual heat). When cool, wring out water and cut into 4 cm lengths.

(2) Chop peanuts roughly.

(3) Combine soy sauce, dashi, sugar, and peanuts, and mix well. Use as a dressing for greens.

[thecatsandthecrone]

Small batch bread for prosperity

I love to make this bread when I want something warm and comforting but I am too tired to cook. It takes literally no effort, barely any kneading and the dough is ready in 10 minutes tops.

Plus, if you make it with intent, it's as good as any other complex, time consuming magic recipe.

INGREDIENTS

360 grams of flour (prosperity, for me) A teaspoon of salt 5 grams/a packet of yeast (speeding up spells, for me) 300 grams/mls of cool water Linseed (prosperity, wealth) Pumpkin seed (prosperity, good luck)

Combine all dry ingredients together in a big mixing bowl, with intent. Make sure the salt and the yeast don't touch directly as that would spoil the yeast. If you don't have a lot of pumpkin seed or linseed, leave them out of the recipe for now (you can use them as decoration). Make a hole in the middle of the dry ingredients, and slowly add the water, mixing thoroughly. The dough will be shaggy but that's OK, that's how we want it to look (it won't come together or form a ball at this stage). Cover it and let it rise for 12 to 18 hours, depending on how warm your kitchen is. The dough should have doubled or tripled in size during that time.

Right before cooking, knead it a little extra, but not so much that you eliminate all of the air on it. At this point the dough should naturally take the shape of a ball. If it doesn't, all extra flour until it holds shape. The texture of the dough should be similar to that of your earlobe. When you have a soft ball that more or less holds shape, preheat your oven or air fryer to 200º, Once it has reached that temperature put your ball of dough in there and cook it for 20 minutes. Your bread should be ready and warm. Let it cool down a little before slicing it! *** This recipe can also be done with sourdough. I have tried before and you will have to adapt the recipe depending on the level of humidity of the sourdough starter that you keep. Happy baking!

[hometoursandotherstuff]

WTH House of the day. It's an 1890 charmer, says the description. In Central City, Colorado, it has 3bds, 4ba, they want $650K. There's a lot going on in here. We have a lot to look at. First, that door that they built looks silly. Unless it's a storage shed...

There's a narrow entrance hall that looks like they may have enclosed it.

The dining room is nice, but it's the room you enter from the hall. This home had to be reconfigured.

Off the dining room is a bedroom.

This looks like a porch that was fashioned from several rooms, by the looks of the walls. I don't know what those openings in the ceiling are, but they look like some sort of railing above.

The kitchen has a weird setup. The stove is in the middle of the room. I thought that was a pop-up exhaust, but they put a shelf around the back of the stove.

We are smart shoppers, so we realize that the outdated cabinets were simply painted white. Did they block a window over the sink?

Here's a small powder room with a fancy bowl sink.

At first I thought that this home office was a room, but it's really just the hall landing at the bottom of the stairs. Well, at least it's roomy.

They made an elegant living room, but it's on the 2nd fl.

I don't know what's happening in here, but it looks like a TV room.

I'm so confused at how these rooms should go. Anyway, here is a hallway with wall cupboards and a tropical mural. It leads to a bath.

And, this is the bath it leads to.

The attic is finished and has big double doors to a terrace.

That box to the left of the bed was built to make a bathroom and keep in mind the glass block window.

And here it is. There's the glass block window on the right.

This is the cutest room in the house.

That's a DIY rock wall, but it's not bad. What's bad is that freshly hung wall paper that looks like stone.

Why is it in the tub/shower enclosure? I bet no one uses this bath until the house is sold, so it doesn't peel off.

Unattractive yard. Maybe in the spring it'll look better.

I hope that shed just whimsically looks like an outhouse.

This must be the back of the house. It's so long and narrow. I thought there'd be more land, but it's only got 0.4 of an acre. I don't know. $650K seems like a lot.

[foodshowxyz]

Mozzarella Stuffed Rosemary, Parmesan, and Garlic Soft Pretzels Follow us on Insta Here's the complete recipe

Yields: 8-10 pretzels 🥨 Prep time: 30 minutes + rising time Cook time: 12-15 minutes

Ingredients

For the Dough:

1 and 1/2 cups (360 ml) warm water (between 40-43°C / 110-115°F) 💧

1 packet (2 1/4 tsp) active dry yeast or rapid rise yeast

1 and 1/2 tablespoons sugar 🥄

1 and 3/4 teaspoons salt

2 tablespoons fresh rosemary, finely chopped 🌿

4 and 1/4 cups (530g) all-purpose flour

6 tablespoons (85g) unsalted butter, very soft 🧈

For the Filling:

1 cup (115g) shredded mozzarella cheese 🧀

For the Baking Soda Bath:

10 cups water

1/2 cup baking soda

For the Topping:

2 tablespoons (30g) melted butter (optional) 🧈

1/4 cup (20g) grated Parmesan cheese 🧀

1/2 tablespoon fresh rosemary, finely chopped 🌿

1/2 teaspoon garlic powder 🧄

1/2 teaspoon black pepper

Pinch of salt

Instructions

Make the Dough:

In a large bowl, combine warm water, yeast, and sugar. Let stand until foamy, about 5 minutes. ✨

Add the chopped rosemary, salt, and flour to the yeast mixture. Stir until a shaggy dough forms.

Knead in the softened butter until the dough is smooth and elastic (about 5-8 minutes). You can use a stand mixer with a dough hook for this 💪.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

Prepare the Filling: While the dough rises, shred the mozzarella cheese. 🧀

Shape the Pretzels:

Punch down the dough and divide it into 8-10 equal pieces.

Roll each piece into a long rope (about 18 inches). Flatten the rope slightly, add a generous amount of mozzarella down the center, and pinch the dough along the edges to seal the cheese inside.

Twist each rope into a pretzel shape and place on a baking sheet lined with parchment paper. 🥨

Preheat Oven & Prepare Baking Soda Bath:

Preheat your oven to 450°F (230°C). 🔥

Bring the water and baking soda to a boil in a large pot.

Boil the Pretzels:

Carefully drop 1-2 pretzels into the boiling baking soda bath for about 30 seconds.

Remove with a slotted spoon and place back on the baking sheet.

Bake:

Bake the pretzels for 12-15 minutes or until golden brown. 😋

Topping (Optional):

Brush the baked pretzels with melted butter. 🧈

In a small bowl, mix the Parmesan cheese, rosemary, garlic powder, pepper, and salt. Sprinkle this mixture over the pretzels.

Enjoy! Serve warm for the ultimate gooey, cheesy experience! 🥨🧀

[cajon-desastre]

White chocolate cake

Hello hello 😃

It's been a long time since I published an easy recipe for those with a sweet tooth and here it is. As always the measurements are European, use the table of equivalences 😊

You will need:

-460 gr. of white chocolate. -400 gr. Philadelphia cream cheese or similar. -40 gr. powdered sugar (optional, white chocolate is very sweet and - I don't usually add more sugar) -160 gr. square cookies (26-30) -50 ml. milk -1 tablespoon of sunflower oil or butter. -Line a 21x11 cm. rectangular mold with baking paper.

Melt the white chocolate (360 gr.), reserving 100 gr., in the microwave and let it cool slightly. Next, beat the melted chocolate with the cream cheese. Dip the cookies in milk and make layers of cookies and chocolate-cheese cream, smoothing each one until the mold is filled. Chill for at least 4 hours in the refrigerator. It is best to do it the day before.

Unmold and with the 100 g of reserved chocolate, melt and add the tablespoon of sunflower oil or butter and cover the cake. Garnish as desired.

Cool, serve and enjoy 😋😋😋

[himedanshicult]

anti civ poster: im gonna PIPE BOMB the local sanitation treatment plant and do a SICK 360 ollie kick flip on my skateboard and there's nothing you CUCKED civbrains can do about it!!!

ML poster: are you seeing this? ecofascist terror cells are threatening to destroy all the world's safe water supply! that'll kill everyone, and the majority of everyone is people of color and the global south! do they just want people of color in the global south to die of cholera???? we need to strip mine the congo rainforest right. fucking. now.

[heartinthegalley]

Ayme's Weekly Recipe – Red Velvet Cake

Time for this week’s recipe! Today, we’re making a delicious Red Velvet Cake, soft, flavorful, and topped with a creamy cream cheese frosting that melts in your mouth. Perfect for the weekend!

Ingredients

For the cake:

2 ½ cups (320 g) all-purpose flour, sifted

1 ½ cups (300 g) granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cocoa powder (unsweetened)

1 ½ cups (360 ml) vegetable oil

1 cup (240 ml) buttermilk*

2 large eggs (room temperature)

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

* Buttermilk substitute: Combine 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes.

For the cream cheese frosting:

450 g cream cheese (room temperature)

1/2 cup (115 g) unsalted butter (room temperature)

4 cups (480 g) powdered sugar, sifted

1 teaspoon vanilla extract

Instructions

For the cake:

1. Preheat your oven to 180°C (350°F) and grease two 8-inch (20 cm) round cake pans.

2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and cocoa powder.

3. In another bowl, mix the wet ingredients: oil, buttermilk, eggs, food coloring, vanilla, and vinegar.

4. Gradually combine the wet ingredients with the dry, mixing gently until smooth.

5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Let the cakes cool completely before removing them from the pans.

For the frosting:

1. In a mixer, beat the cream cheese and butter until creamy.

2. Gradually add the powdered sugar, followed by the vanilla extract, and beat until smooth and firm.

Assembly:

1. Level the cakes if needed.

2. Place one layer on a plate, spread frosting on top, then add the second layer.

3. Frost the entire cake and decorate as desired.

🪻 Fun Fact of the Day – Our Adorable Navigator, Bepo! 🪻

Did you know that Bepo is not just the Polar Tang’s incredible navigator but also a true tea enthusiast? He doesn’t just enjoy a warm cup of tea; he’s an expert in selecting and blending unique flavors.

With his sharp sense of smell, Bepo can identify the finest tea blends and often shares his creations with the crew. One of his specialties is the "Polar Tea," a soothing combination of herbs he collects during their journeys. He believes tea has the power to comfort and bring people together, even on the toughest days at sea.

🪻Ayme’s Tip 🪻: This cake pairs perfectly with a cup of black tea or mild coffee! Bon appétit!

[abramsbooks]

RECIPE: Arugula and Toasted Pine Nut Pesto (from Pasta Veloce by Frances Mayes and Susan Wyler)

Makes about 1½ cups (360 ml)

Ingredients

5 ounces (140 g) baby arugula

⅓ cup (80 ml) extra-virgin olive oil

½ cup (70 g) pine nuts

2 cloves garlic, crushed through a press

½ teaspoon crushed hot red pepper

½ cup (50 g) grated pecorino Romano

⅔ cup (160 ml) pasta water, or more if needed

Coarse salt and freshly ground black pepper

Put the arugula in a blender or food processor. In a small heavy saucepan, warm the olive oil over medium heat. Add the nuts, reduce the heat to low, and toast until they are very light brown, 2 to 3 minutes. Pour the nuts and hot oil over the arugula.

Add the garlic and hot pepper. Pulse to a coarse puree. Mix in the cheese. Add the pasta water and puree to a saucy consistency. Season with salt and black pepper.

From the famed author of Under the Tuscan Sun, the most delicious Tuscan pasta recipes that can be made in the time it takes to boil water and for the pasta to cook

Frances Mayes is known for transporting readers to the charming Italian countryside in her bestselling books. In Pasta Veloce, Mayes brings that irresistible Italian flavor right to your home with 100 of her favorite pasta recipes. These well-loved recipes blend traditional Italian technique with magic from the Mayes and Wyler home kitchens where experiments are always in progress.

Pasta is the most versatile food on Earth. And if you do it right: fast! Pasta Veloce offers a multitude of under-30-minute, luscious recipes, all accompanied by Mayes’s evocative text. While there are numerous pasta cookbooks, few feature a true Italophile’s passion and eye for detail that can get a dish to the table in, as Mayes describes, “the time it takes to boil water.” From a Tagliatelle with Duck Confit, Chestnuts, and Coffee Reduction to a glittering Capellini with Golden Caviar to the perfect vodka sauce, Pasta Veloce is your guide on those nights when you’re ready to skip the whole production of it but still want to eat like royalty in a rustic Italian village.

For more information, click here.

[quanronggallery]

Check out this listing I just added to my Poshmark closet: Chinese Yixing Zisha Clay Teapot w Artist Signed.

[flightfoot]

I don't understand people who only know a character for a few episode/chapter and then decided that "this is it. This is a horrible character and I'm going to tell the world about how horrible they're" that they ignore every nuance, background and motive of that character. Even worse people who only echoing people bad take and decided that is the canon and spread it like fire.

I was a "victim" of this kind of people because my friend is an Adrien salter. That time I don't even know Chat Noir, I only see some fanarts and think his design is cool especially because I always love cat boy or cat in general. My friend saw me liking and share Chat Noir pictures and told me that "he may be cute but he's a horrible and problematic character" which made me raised an eyebrow and she explain more about how he is so "creepy" that he lied to someone who has a girl that he has crush on, saying they're a couple and when the other male get upset he blame the girl for it instead. She also told he that he's a sexual harrasser and tried to force to kiss his crush even though the girl already reject him and the reason people don't mind his problematic action is because he's "cute". Well, that just some among other things that she told me about him and none of it was really positive.

She said she hate the show and already dropped it but sometimes whenever I liked miraculous stuff, she'd tell me some other "horrible thing Chat Noir do" under the post that I share.

I wasn't the type who would back down from watching something just because my friend told me it's horrible but it does make me wonder if the show and this character is as horrible as she made it to be, because this is not the first time she hate on a character that I have interest in.

I'm glad I decided to watch it when it finally aired on TV because what she told me before was a complete BS. Adrien isn't like what she always told me to be and the more I watched miraculous the more I loved him and he's one of my cat boy.

The fact that the Chat Noir that she told me and the actual Chat Noir is like 360° difference just make me wondered, what's her problem? I mean, it's one thing to hate on a character or a show but to spread such misinformation because she hate that character is a horrible act! If you don't like the media or a character then keep it to yourself?? No need to drag others into a black hole full of misinformation!

I myself stopped watching halfway in s4 because I don't like the whole sentimonster theory, Ladybug attitude there and how the show sometimes not acknowledging Chat Noir awesomeness (that giant gallette especially) but I don't make it a habit to tell people the show is horrible just because it's no longer my cup of tea. So people like this make my brain goes brrrr.

Yeah people have an issue of latching onto one or two things they don't like about a character, and then ignoring every bit of nuance and motivation that characters has in favor of blindly hating them. You can still dislike a character, but it should at least be done fairly.

And I know the ML saltdom tends to not just emphasize negative aspects, but flat-out spread incorrect information when bashing on characters - the anon I got awhile ago claiming that Chat threatened Ladybug that he'd give up the ring in Syren unless she dated him comes to mind. People get caught in these echo chambers and don't actually think to check the show itself, nor to look at the actual reasons the characters has for doing what they did, from both a Watsonian perspective and a Doylist one.