#4. Lemon Juice Recipe

[flavors-of-india-666]

[styrofauxm]

for the Broccoli Soup DTIYS I give you microwave ramen Broccoli ft. Stock image spoon

[chaskka]

Chicken Tikka Pita

Ingredients:

For the Chicken Tikka:

500g (1 lb) Boneless, Skinless Chicken Breast or Thighs, cut into bite-sized pieces

1 cup Plain Greek Yogurt

2 tbsp Lemon Juice

3 cloves Garlic, minced

1 tbsp Ginger, minced

1 tbsp Garam Masala

1 tbsp Ground Coriander

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Paprika

1/2 tsp Cayenne Pepper (adjust to taste)

1 tsp Salt

2 tbsp Olive Oil

For the Pita Assembly:

4-6 Pita Breads

1 cup Cucumber, thinly sliced or diced

1 cup Red Onion, thinly sliced

1 cup Cherry Tomatoes, halved

1 cup Lettuce or Arugula

1/2 cup Fresh Cilantro or Mint Leaves, chopped

1/2 cup Hummus or Tzatziki Sauce

[oldmanyaoi-jpeg]

i HATE that i've actually come up with a coleslaw recipe that i like because i am NOTHING if not a serial coleslaw hater but at least i can make fun of it by calling it soy slawce instead of coleslaw

[just-about-nothing]

love a good smoothie they — like shaken cocktails — are a violent drink that doesn’t look that way. like yes i will now pulverize vegetables in my sharp horrible blades and then slurp it down. been drinking a lot of green smoothies bc my mother gave me so much spinach on the point of turning & they are fr the most satisfying thing to make. they go in and then they get blended up badda bing badda boom like a vortex with blades at the bottom. also how i make them they look like algae or perhaps swamp muck which is delightful

[reallifepotato]

Made lemon bars!! 🍋 😋

Was a little concerned that I ruined it by leaving it too long in the oven but it's just the top layer that dried out, underneath it's still gooey 😅

[roach-works]

dandelion jelly time!

once again i am begging you guys: make dandelion jelly this year. it's incredibly delicious.

Ingredients

2 cups dandelion petals, lightly packed

4 cups water

4 cups sugar (2-3 if using low-sugar sure-set pectin)

2 Tbs. lemon juice

1 box powdered pectin

Instructions

Cut the green part of the flower off and place the petals into a quart canning jar. (i have the best success cutting them in half with my thumbnail then slicing just above the seed line)

Pour 4 cups of boiling water over the flower petals. Allow them to cool and then place into the fridge for 24 hours.

Strain the flowers well and squeeze out as much dandelion tea as possible. Using a clean dishcloth is better than a metal strainer.

Place into a large pot 3 1/2 to 4 cups of dandelion tea, lemon juice, and pectin. Bring it to a boil.

Add sugar and return to a boil while stirring. Boil the jelly for 1 to 2 minutes.

Remove from the heat and pour into canning jars. Let the jars cool to room temp then pop them in the fridge to set overnight.

Dandelion jelly lasts 3+ months in the fridge and 6+ months in the freezer though I've unfrozen perfectly fine jelly 9 months later. This isn't a good recipe for shelf-stable, room-temperature preserves, though. Keep the jars cool as much as you can.

[reality-detective]

Aloe is a real salvation for those who suffer from vision problems. We share a recipe for a wonderful remedy with aloe juice.

This remedy is a real vitamin bomb for the eyes! It can be successfully used to treat cataracts, eye pain, as well as inflammation of the eyelids.

How to get your eyesight back?

INGREDIENTS: 👇

100 g of aloe juice

500 g chopped walnuts

300 g honey

3-4 lemons

PREPARATION: 👇

Squeeze the juice from the lemons.

Then grind all the ingredients in a blender until a homogeneous porridge is formed.

The mixture should be taken internally 1 tablespoon 3 times a day half an hour before meals. Take the medicine should be taken for 3 months. After 30 days you will notice that your eyesight has improved! The remedy should be stored in the refrigerator for 10 days. 🤔

[beautyandlifestyleblog86]

Healthy Metabolism-Boosting Salmon and Veggie Bowl

Ingredients:

- 1 lb salmon fillet

- 1 tbsp olive oil

- 1/2 tsp dried oregano

- 1/4 tsp salt

- 1/4 tsp black pepper

- 1 cup broccoli florets

- 1 cup Brussels sprouts, trimmed and halved

- 1/2 cup chopped red onion

- 1 cup cooked brown rice

- 1 tbsp lemon juice

- 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a small bowl, mix together olive oil, oregano, salt, and pepper.

3. Place salmon in a baking dish and brush with the marinade.

4. Toss broccoli, Brussels sprouts, and red onion with the remaining marinade.

5. Spread the vegetables around the salmon in the baking dish.

6. Bake for 20-25 minutes until salmon is cooked through and vegetables are tender-crisp.

7. Serve salmon and vegetables over cooked brown rice.

8. Drizzle with lemon juice and garnish with parsley (optional).

This recipe is full of nutrients to support a healthy metabolism, including protein from salmon, healthy fats from omega-3s, B vitamins from brown rice, fiber from vegetables, and essential micronutrients. Enjoy this delicious and nutritious meal!

[oni28]

July 2024 Recipe_Hummus

[Recipe Information]

※ Need Recipe Pack Mod Latest Version (24.07.08 version) ※

Hummus

1, 4, 8 serve

Category : Meals

Cooking Level_03

Vegetarian-Safe, Lactose Free. Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. Eat it with vegetables and pita chips.

Required Ingredients for 1 serve : Any Vegetable(1), Chick Pea(1)

Required Ingredients for 4 serve : Any Vegetable(2), Chick Pea(2), Lemon(1)

Required Ingredients for 8 serve : Any Vegetable(3), Chick Pea(3), Lemon(1), Garlic(1)

Lots challenge 'Simple Living' Compatible

Group Cooking Compatible

All ingredients are optional

Chick Pea(creator : Icemunmun) can be download Here.

[Language]

Korean (by_oni)

English (by_oni)

📌T.O.U

-Don’t re-upload

(Latest patch compatible)

👩‍👩‍👧‍👦 Public Released on July 28th, 2024 (KST)

DL(Patreon)

[kaijuno]

Beekeeper’s Lemon Lavender Cheesecake Recipe🍯💜✨

Ingredients:

For the Crust:

1 1/2 cups (180 g) graham cracker crumbs 🍪

1/4 cup (50 g) granulated sugar 🍬

1/2 cup (115 g) unsalted butter, melted 🧈

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened 🧀

1 cup (200 g) granulated sugar 🍬

3 large eggs 🥚

1/2 cup (120 ml) sour cream 🥛

1/4 cup (60 ml) fresh lemon juice 🍋

Zest of 1 lemon 🍋

1 tablespoon culinary lavender buds 🌿

1 teaspoon vanilla extract 🍦

For the Honeycomb Topping:

1/2 cup (120 g) granulated sugar 🍬

1/4 cup (60 ml) honey 🍯

2 tablespoons water 💧

1 teaspoon baking soda 🥄

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth.

Add the sugar and beat until well combined.

Mix in the eggs one at a time, ensuring each is fully incorporated.

Add the sour cream, lemon juice, lemon zest, lavender buds, and vanilla extract. Mix until smooth and creamy.

Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Cool and Chill:

Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

Prepare the Honeycomb Topping:

In a saucepan over medium heat, combine sugar, honey, and water. Stir until the sugar dissolves.

Allow the mixture to boil without stirring until it reaches a deep amber color (about 300°F or 150°C on a candy thermometer).

Remove from heat and quickly stir in the baking soda. The mixture will bubble up.

Pour onto a lined baking sheet and let it cool completely. Once set, break into pieces.

Serve:

Slice the chilled cheesecake and top each slice with pieces of honeycomb. Enjoy your Beekeeper’s Lemon Lavender Cheesecake! 🎉

Enjoy!

[foodshowxyz]

Brighten your day with this Lemon Pound Cake! Each slice is loaded with zesty lemon flavor and a touch of sweetness—ideal for any occasion. 🍰

Lemon Pound Cake Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup sour cream

• Zest of 2 lemons

• 1/4 cup fresh lemon juice

• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar

• 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.

2. Prepare the Wet Ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.

3. Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined, but do not overmix.

5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

7. Make the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the lemon juice to achieve your desired consistency.

8. Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Tips:

• For extra lemon flavor, you can add a little more lemon zest to the batter.

• If you like a thicker glaze, reduce the lemon juice or add more powdered sugar.

[ltwilliammowett]

Cooking like a Sailor- Maids of Honour

We would expect to see these ladies at a wedding or at the side of a high lady of the society but not in the kitchen, but in the kitchen of the 1800s that means a cheesecake. And this was a very popular desert at the captain's table.

1 shortcrust pastry or puff pastry (should be enough for two trays of 12 muffins each)

Filling 2/3 cup almonds, coarsely ground 2 tablespoons grated lemon zest 2 tablespoons lemon juice 4 drops of rose water 1 egg 1/4 cup sugar 1 tablespoon flour 2 tablespoons heavy cream 2 tablespoons of soft butter pinch of salt and pinch of nutmeg

Preheat the oven to 350°F or 175°C and, using a glass, cut out circles to fit into the muffin tin, making sure that the batter forms a rim close to the top.

Now mix all the ingredients together and fill the batter almost to the top. Give it some space to rise. Should be enough for about two trays.

Now bake for about 25 minutes

Then leave to cool slightly and serve.

Recipe by Anne Chotzinoff Grossman and Lisa Grossman Thomas, Lobscouse & Spotted Dog, page 42)

[silverpolish]

this is so incredibly good i’m on my second jug in as many days. highly recommend not putting in the syrup and lemon juice all at once; but rather adding to taste.

---------

Plain Text Recipe: (makes 4)

Ingredients:

5 jasmine green tea bags

2 large lemons

½ cup sugar

¼ tsp. kosher salt

4 lemon wheels (optional)

Preparation:

Place tea bags in a large bowl and pour in 4½ cups room-temperature water; let sit 1 hour. Remove and discard tea bags. Pour ½ cup tea into a measuring glass; set aside at room temperature. Chill remaining tea.

Meanwhile, remove zest from lemons in long strips with a vegetable peeler ; set lemons aside. Combine zest, sugar, and salt in a small bowl and massage together with your hands until zest is limp and sugar is damp, about 1 minute. Let sit 1 hour.

Transfer lemon zest mixture to a small saucepan and add reserved ½ cup tea. Place over medium heat and cook, stirring constantly, until sugar is dissolved, about 1 minute. Let lemon simple syrup cool. Strain syrup through a fine-mesh sieve into a pitcher and discard solids.

Squeeze juice from reserved lemons through sieve into another measuring glass until you have ½ cup juice; discard solids. Add juice to pitcher along with chilled tea; stir to combine.

Divide drink among ice-filled glasses and garnish each with a lemon wheel if desired.

[archived recipe link]

[kcrossvine-art]

Hey folks! Itsssssssssssss timeeeeeeeeeeeeeeeeeeeeeee for another dungeon meshi cooking time!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Isnt that neat.

Its weird to think how long its gonna be before season 2 of the anime drops. Anyway go read the manga i promise you wont regret it. This ones from senshis lil garden on legs-

Today we'll be making Golem Field Fresh Veggie Lunch!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Golem Field Fresh Veggie Lunch?” YOU MIGHT ASKIts vegetables, vegetable wauter, and not Much else! Knife is there too.

Head of cabbage

4 carrots

3 potatoes

2 onions

2 turnips

Thick slice bacon

Butter

Seasoned rice vinegar

I lied theres pork did you fall for it did u catch it.

AND, “what does Golem Field Fresh Veggie Lunch taste like?” YOU MIGHT ASKSon, have you ever eaten a vegetabel

Broth is surprisingly flavorful considering the limited spices and short cooktime

Potatoes are perfect texture for dipping

Cabbage absorbed a lot of the juices!!!

Was more impressed by the salad part of the meal-

The turnips need to be sliced enough to Barely see through, and the carrots julienned thin enough to be almost peels

And its this wonderful vegetable confetti tasteful in its simple pleasure

Rice vinegar of any kind will work, seasoned rice vinegar is just what i had

Salt both parts of the meal generously

In the future i wouldve shredded or cut the cabbage much smaller. We'll talk more on that later. Its also intentionally barebones with spices and oils, me using butter and rice vinegar is even pushing the limits of show accurate because in the show they used plain olive oil.

-----------------------------------------------------------------------------------------------------------

From idea to execution, this was a very quick recipe. For starters, nothing gets cooked all that long (the water spends more time empty than it does ingredient'ed) and for lasters nothing gets cut all that much. It was tricky finding good sources for stewing a whole cabbage because most recipes call for either shredding or at least chopping smaller. And they do this for a reason. Its unwieldy trying to eat a whole half of cabbage, you never quite know when to start or where to start. Do you bite chunks out? Peel leaves? Spear it with other things? I dont know. I still dont. Im not a huge raw cabbage fan and it wasnt raw, but it wasnt transformed much either. Minimalist. 

This was a feast in the show and i bet that the freshness of the veggies were a factor, considering they were plucked fresh off the living rock guys. I wouldve killed to be able to brown the onions, roast the carrots, or maybe cube the potatoes (though the consistency was perfect for forking and dipping them in butter so! Bonuses.)

Oven roast bacon is a beloved treet for me. It seemed to absorb some of the vegetable broth and vice versa with the broth absorbing the oils from the bacon, which enhanced all the flavors. Maybe in the future itd be nice to try cooking the bacon a bit ahead, and then adding it to the pot while everythings boiling? Also adding a spritz of lemon juice to either/both is always nice!

I give this recipe a solid 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its simplicity. With modifications like shredding the cabbage and more seasonings, it could become an easy 10/10. hit that like and subscribe or kill me

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

Head of cabbage

4 carrots

3 russet potatoe

2 white onions

2 turnips

10 slices of thick slice bacon

Butter

Seasoned Rice vinegar

Stew Method:

Preheat your oven to 400f. Line a rimmed baking sheet with foil and place a baking rack on top (alternatively you can use a rimmed baking sheet with parchment paper and no baking rack. but the baking rack lets the air circulate better and the grease drip off!)

Cook your bacon for about 18 minutes or until crisp. Flip halfway through.

Chop your carrots, peel and slice your potatos in half, and slice your onions into rings.

Get a large pot with a tight fitting lid, add water, salt, your carrots, your potato pieces, and your onions. Cover and heat to a low boil.

Cut the cabbage head in half down the middle. Once the pot is boiling, carefully add your cabbage to the pot and arrange the halves so theyre fully covered.

Cover and cook for about 13 minutes, the cabbage should be slightly crisp but have give to them. 

Remove from heat and laddle contents into a bowl, arrange some of your bacon along the sides so the fat and the broth mix :) salt and pepper to taste. And get a little saucer for butter so you can dip the potato pieces and/or coat the cabbage pieces.

Salad Method:

Peel your carrots and turnips. Cut off the ends of both. Julienne your carrots, and thinly slice your turnips.

Add your carrot greens (or your chosen leaf filler) to a bowl, then add your carrots and turnips.

Coat with seasoned rice vinegar, salt, and pepper. Thoroughly mix and enjoy :) 

[something-something-peaceful]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.