#NUTS ASIDE FROM. PISTACHIOS.

[wizardnuke]

just really funny to be 1) borderline severely underweight because of ongoing stomach issues and 2) watch a list of safe foods drastically shorten. getting more tests to see if it's gonna shorten even further. it IS really good to have answers! it's a huge step towards not having stomachaches and once i pinpoint everything that fucks me up i can start not being in pain and gaining weight but like MAN it has to be all my favorite foods and it has to be a syndrome that has a chance of getting much worse over time depending on if i get another tick bite. which i will. and it can skip directly from stomachaches to anaphylaxis

[najia-cooks]

[ID: Two triangles of baklava garnished with ground pistachio and whole cloves, with a silver Moroccan tea set in the background. End ID]

μπακλαβάς / Baklava

Baklava is a layered pastry consisting of a filling of chopped nuts piled between thin sheets of dough and sweetened with syrup. It is of contested and potentially ancient origin, with similar pastries attested in modern-day Turkey, Greece, and Assyria. Today, many regional variations of the pastry exist throughout North Africa and West and Central Asia.

This Greek-style recipe layers a spiced walnut filling between sheets of homemade filo dough, then soaks them in a sugar-honey syrup flavored with cinnamon, clove, and lemon. The resulting pastry is flaky, flavorful, and über-sweet.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the dough:

4 2/3 cup (560g) bread flour

1/2 cup + 1 Tbsp (133mL) olive oil

1 Tbsp + 2 tsp red wine vinegar

About 1 - 1 1/3 cup (240 - 320g) lukewarm water

3/4 cup (165g) butter or non-dairy margarine, melted, for brushing

For the filling:

400g walnuts (or hazelnuts, shelled pistachios, and/or blanched almonds)

1/4 cup (35g) breadcrumbs

1 1/2 tsp ground cinnamon (1/2 cassia cinnamon stick)

1 1/2 tsp ground cloves (18 / 1.5g whole cloves)

Greek baklava most commonly uses walnuts, though pistachios are also used. You may experiment with nuts of your choice.

The breadcrumbs help to soak up the syrup evenly and prevent sogginess.

For the syrup:

2 1/2 cups (500g) vegetarian granulated sugar

1 1/2 cups (355mL) water

1/4 cup (80g) agave nectar or honey

1 tsp orange blossom water (optional)

Peel of one lemon

1 cassia cinnamon stick

3 whole cloves

Instructions:

For the dough:

1. Combine flour and salt in a large mixing bowl. Add the vinegar and olive oil and mix to combine.

2. Gradually add a scant cup of water and continue to mix until the dough just comes together. Continue to knead, by hand or with a stand mixer and dough hook attachment, until the dough becomes smooth and elastic, about five minutes. If the dough does not come together, add additional water 1 tsp at a time. The dough should not be sticky.

3. Divide the dough into small balls of about 40g each (for a 13" x 9" pan). You may decide to make the dough balls slightly larger if you’re a beginner at working with thin dough.

4. Coat each dough ball with some olive oil and cover. Allow to rest for at least an hour, to allow gluten to form and facilitate rolling out later.

For the syrup:

1. Scrub a lemon thoroughly and remove the outer layer of peel with a knife or vegetable peeler. Heat sugar, water, lemon peel, cinnamon, and cloves in a large pot over medium heat until simmering. Stir to dissolve sugar and continue to simmer for about 5 minutes.

2. Remove from heat and stir in honey and orange blossom water. Allow to cool to room temperature, then refrigerate.

For the filling:

1. Blanch almonds by boiling them for about a minute, draining, and pinching gently to remove their skins. Shell pistachios. Chop nuts, or use a food processor, to achieve a coarse grind (you don't want a powder!).

2. Toast and grind whole spices, if using. Combine nuts with breadcrumbs and spices in a mixing bowl and set aside.

To assemble:

Baklava is made by interspersing thin sheets of dough with butter and nut filling to create flaky layers. Several sheets of dough will be needed at the top and bottom to prevent the weight of the nuts from causing the pastry to collapse. Some cooks add all of the nut filling between two groups of filo dough, while others intersperse the nuts throughout.

1. Melt margarine in a small saucepan or in the microwave. Using a pastry brush, coat the bottom and sides of a 9 x 13" baking dish in margarine.

2. On a lightly oiled surface, roll out one ball of dough into a rectangle a little larger than the bottom of your baking dish (it will relax as it transferred). Place the sheet in the bottom of the dish, gently stretching it into the corners. Don't worry too much about small holes—there will be many layers!

3. Gently drizzle and brush melted margarine over the sheet of dough.

4. Repeat this process 4 more times, for a total of 5 sheets interspersed with margarine. I placed each sheet on top of the previous one on the counter and waited to transfer them to the pan until I had rolled out all four. You may need to re-oil your working surface as you go.

5. Add just enough nut filling mixture to form a thin layer.

6. Roll out another two sheets of dough and brush them with margarine as before. Add another layer of nuts. Repeat until the nut mixture is gone, making sure to reserve at least five balls of dough for the top.

7. Roll out and place the remaining balls of dough and brush them with margarine as before.

8. Refrigerate for 10-15 minutes to make the baklava easier to cut. Using a sharp knife, cut the baklava into diamonds by cutting in lines diagonally in one direction, and then diagonally in another direction to form points at an acute angle; or, form triangles by cutting lengthwise and then widthwise to form squares, and then diagonally to cut those squares in half. Stick a whole clove in the center of each piece of baklava, if you like.

9. Bake at 300 °F (150 °C) for an hour to an hour and a half, until the top of the pastry is golden brown.

10. Remove from the oven and allow to cool for about 10 minutes. Pour the cooled syrup evenly over the surface of the baklava. Don't add the syrup warm, or it may make the baklava soggy!

11. Allow the syrup to absorb for several hours, or overnight.

[sunnywindow]

chestnuts. a mirror's reflection

october 7th's prompt, chestnuts, a mirror's reflection.

You were walking around campus one day when something fell on top of your head and landed pathetically onto the ground with a sad ‘thud’. 

Looking down at the cold stone path, it was a chestnut that had fallen from a tree above. Its dull sheen and little luster caused you to scoff at it indignantly. What a tiny little pathetic thing, you thought childishly, as if it could hear your quickly grown malice.

You were about to kick it when someone’s large hand came into view and you kicked that, instead.

“Uh-” But before you could finished, a wide-eyed glaring Floyd, genus muraenidae, stood up tall angry.

“What’s the big deal, huh?” he spat out straight into your soul.

You stared at him eye to eye. His mood swings were nothing short of both unfashionable and unfavorable. They were bound to be short-lived. Even so, they were never pleasant.

“I was going to kick that chestnut when your hand suddenly appeared,” you rehearsed almost robotically. “My bad.”

When you blinked he returned to kicks and giggles, all giddy with a childish grin etched on his head.

“Hey, hey,” he grinned with that droopy look in his eyes. “Wanna join? I’m collecting chestnuts.”

“Chestnuts? Why?” you asked, but it sounded less of a question and more of a judgment. Chestnuts had a dull, lackluster sheen to them, and rotted quickly under more circumstances. 

He sighed, frowning a bit. “Jade made me read this book on ‘em, an’ I’m hungry. What gives?”

“They’re… Well, they’re chestnuts.” Unflattering name aside, you could not name a single good encounter that you’ve ever had with them. Whether it be the underwhelming plainness of the nut itself, of the fact that they were all soggy and mushy when store bought, chestnuts were never ‘it’. They weren’t pistachios, or salted peanuts, or macadamias, or anything relatively appealing.

Floyd frowned. “Well, it’s a free world,” he said. “You gonna join me, or beat it?”

Ah, there was the telltale level of bluntness Floyd so oft portrayed. 

You stared at him as he squatted down onto the ground to pick up chestnut after chestnut after chestnut.

He was treating them like little brown jewels of tiger’s eye, and that was borderline unacceptable.

“Sure, why not,” the words betrayed you and spilt out before you could react. A chill shivered deep within your bones in the cool autumn weather.

“Sick.”

The two of you spent a good thirty minutes under the shade of tall, orange trees and a gray sky. You gathered the chestnuts in your now dirtied school bag, while Floyd put them all into a makeshift basket from his dusty jacket.

By the time the two of you finished, you were proud of the collection of pristine little chestnut jewels in your bag. Meanwhile, some of the chestnuts from Floyd’s collection, none of them perfect by a long shot, fell out of his diy basket.

“That’s quite a collection, Floyd,” you stated the obvious, to which Floyd frowned.

Then, he scowled.

And then he pouted.

The sun had almost begun setting, with everything, from crispy leaves and tall trees, to Floyd’s silhouette itself, being painted golden hues of copper, iron and bronze. You could just vaguely see his breath condensating against the cold autumn air. His quick smile flashed ever so slightly before he let out a fuller, toothy grin.

“‘Kay, here ya go.” Floyd dumped the mess of chestnuts onto your bag. “Bye.”

Most of them bounced off your bag and cracked against the stone cold floor.

You just stared at him unbelievingly as he sauntered jovially away.

The dull sheen of the chestnuts mocked you in the sunset, as you were left to your own thoughts. They were not, by any chance, particularly pleasant thoughts.

You scowled at your bag, and dumped the dirty chestnuts onto the ground to be trodden upon the next morning.

[bluejay-writes]

Puppy Love Picnic

Fandom: Ikemen Prince Pairing: Silvio/Airin (OC) (You can also read this on AO3 if that's your jam!)

This is a gift for @airin-queenz for the My Ikemen Valentine Gift Exchange hosted by @ikemenlibrary. I hope you like the story!!

Silvio had been planning the perfect picnic. Everyone knows that the perfect picnic starts with a prime location. Then, add a super soft blanket, good food, and delicious drinks.  He’d be set.  There was no way that Airin could get a better date anywhere. He’d bet on it.

The location was the hard part, but Silvio had gotten Emma to show him this hill that overlooked the entire town, her “secret place”, and she promised him she would stay away from there on Saturday.  She’d loaned him her favorite picnic blanket and basket, giving him a wink and telling him not to mess up his date with her best friend.

He’d even bribed that idiotic mutt to get Yves to make the food. The cat’s cooking was far better than anything he could get in town, and while there was nothing he could do directly to convince him to put together picnic foods and desserts, he knew that Rio was entirely capable of making it happen.

Drinks were something he didn’t need help with. He’d brought some of his favorite bottles with him from home, and he just knew that the sparkling white he’d been saving was perfect for this occasion.

Once he had everything settled, all he had to do was find the girl in question. But for some reason, every time he got anywhere near close to Airin, she ran off, or someone else needed his attention.  It was to the point where he was starting to lose his mind over it.  He hadn’t gotten to see her in days, and he was starting to think maybe he’d read her wrong, and she wasn’t interested in him.

Finally, he ran into her in the hallway, or well, she ran into him. His mind was elsewhere, and suddenly the Mad Dog of D’Avalos was pinning him to the wall. All 4’10” of her, but still she had him contained. He flinched and drew back from her before he realized who it was, and then relaxed all at once with a laugh.

“Spend your Saturday with me, Airin.” He said, just as she said,

“Your Saturday Night is mine, Silvio.”

They blinked at each other, and then laughed like idiots.

“Okay, two more steps. One more… and stop.”

“Silvio, what are we doing out here?”

Silvio chuckled and stood behind Airin with one hand protectively on her lower back before taking the blindfold off, the whole of the city arrayed before her in the afternoon sunlight. The soft sound of her gasp as she took in the view made all of the planning and the stress worth it.  The picnic itself was all a bonus after that, but it was still a bonus he’d worked hard on.

“Can’t a man just do a nice thing once in awhile?” He half-growled in irritation.

“No. He cannot.” Airin laughed, turning to look at the picnic spread out in front of her. “What is all of this?”

“Shut it, dog. It’s a picnic.” He answered, looking at her like she was an idiot as he settled himself on the blanket with a muffled jangle. “Come, sit. I have a particularly nice sparkling Moscato to drink.”

Airin settled herself on the picnic blanket and smirked at him, trailing a hand down his arm, causing him to startle and flush slightly.

“Do you want the wine or not?”

Airin held a hand out, and Silvio poured two glasses before handing her one and setting the bottle aside.  Next should have been offering her food, but Silvio found himself distracted by the satisfied smile she wore after taking a sip of the wine. At least he knew he’d done one thing right for this picnic. For her.

After a potentially awkward amount of staring, Silvio shook his head to clear the cobwebs, and offered her some of the food that Yves had made.  There were various kinds of finger sandwiches, various fruits and nuts, a small spreadable cheese with lovely crackers to spread it on, and even small meat pies.  For dessert he’d sent some honey-pistachio layered triangles that looked like a sticky mess that he couldn’t wait to lick off of her fingers, if she’d let him.

Over the course of their picnic they fed each other bites of food, sometimes laughing over a touch or a fumbled bite, but neither spoke much, until Airin met his eyes.

“Did you plan this yourself, Silvio?”

“I did.” He said, smirking. “Does it meet your expectations?”

“And then some. How did you get Yves to cook for you?”

“I called in a few favors.” 

“For this?”  Airin looked dubious, but was wearing that flirty smirk that he adored. Not that he was likely to admit that to her. Ever. Silvio pouted as he realized the wine was gone. That meant they were running out of time for conversation, and were going to have to pack everything up and head back. He hadn’t even managed to steal a kiss yet. Where were his priorities? 

“For you.” He clarified gruffly. “Wanted you to have something nice, instead of all the hell you’ve been going through with Eyepatch lately.”

Airin smiled in a way that lit up her face, and Silvio felt himself relax just a bit. Ah, right. That smile. That was the priority.

When they returned to the castle, Gilbert immediately arrived, sent a look to Airin that Silvio could in no way decipher, and then turned to Silvio himself.

“I need your help with something, jangler.” Gilbert said, before turning and walking off, assuming that he would follow, the tap-tap-tap of his cane infuriatingly regular.

Silvio winced and turned to Airin. “I know you claimed my attention this evening…”

“Go. We both know what a bother he can be if he doesn’t get his way.” Airin muttered. “Just… come by my room when you’re free?”  She reached out and tapped his nose, smirking at the way he startled from her touch, and then ran her finger down his neck to his shirt collar before turning on her heel. “Get going, lover boy. You know he’ll keep you longer out of spite if you dawdle.”

She turned on her heel and walked away, leaving Silvio no other choice than to follow where Gilbert led.  Great, just great. Now eyepatch is making me go back on my word with Airin, too.

A few hours later, interminably filled with Gilbert going over numbers and expectations about business situations that normally would have been interesting challenges for Silvio but were instead something he simply needed to get through in order to keep a promise, Gilbert stops talking and stares at him.

“Why are you so useless today?”

“You’re forcing me to break my word to Airin, eyepatch.”

“Oh, did she have something exciting planned?”

“Perhaps. She asked for my time, and I promised it to her.”

“Did you not spend all afternoon in her company?” Gilbert smirked knowingly.

“Yes. That was a favor she did for me, and I would like to return it and not be in her debt.”

“Ah. So she has something she wants you to teach Emma again, I presume.”

Silvio paused.  That was usually, in fact, what Airin had in mind when she asked for his time.  Something that Emma needed, or to help Emma understand how royals worked.  The two were very good friends, which made sense for the Belle of the Kingdom of Roses and the Rose Lady of Benitoite.

“Princess…” he sighed, mostly under his breath.  He’d hoped for some time alone just the two of them after the lovely picnic they’d had, but if she needed his help with something for Emma, he was still going to happily provide it.  Well, with his usual veneer of snark, anyway. Wouldn’t want the girls getting too comfortable after all.

“Are you done torturing me?” Silvio grumbled, looking over at Gilbert with irritation. “I should go see what Airin and Emma want.”

Without waiting for a response, he stood, and stalked out, heading for Airin’s quarters at the fastest pace his dignity would allow.

Silvio knocked on Airin’s door, startling slightly when he heard her call out instead of opening the door. “Silvio, is that you?”

“It’s me.” He said. “Answer the damn door.”

“It’s unlocked. Come in.”

He was going to have some choice words with this woman about leaving her door unlocked at this time of night, Silvio reasoned.

Of course, reason went right out the door when he saw what was waiting for him on the other side.  Airin, bedecked in lingerie that showed almost more than it hid, lay posed in perfection on top of her blankets like some kind of feast.

“It’s time for the second half of your picnic.”

[raspberry-and-friends]

:silently judging you:

Name: Solar Eclipse Acorn

Nickname(s): Sol, Eclipse, Calypso, Edgelord (Pistachio)

Species: Unicorn

Gender: Cisgender male (he/him)

Sexuality: Hetroromantic-Asexual

Age: 23

Parents: Princess Celestia and Evil!King Sombra*, Oak Nut Acorn and Butternut Acorn (adoptive parents)

Sibling(s): Pistachio Acorn (adoptive older brother), Prince Loki (younger half-brother), Princess Harmony (younger half-sister)

Partner(s): N/A

Headcanons and disclaimers below the cut 👇👇

Personality: Hardworking, eloquent (no one understands what he’s saying 90% of the time), persistent in his goals, highly intelligent, and very protective of his adoptive parents (you give them any sort of trouble and you’ll never be heard from again).

Flaws: Short-tempered, passive-aggressive/sarcastic, intimidating (the foals of his village once created a rumor that he could turn a pony to stone with a single glare), rarely lets his guard down, and, because of his manipulation via Sombra’s “curse” on his mind, Eclipse has become but a thin shell of his former self... cruel, calculated, and cautious around most newcomers.

Special Talent: Dark magic

Cutie Mark Story: Sombra first came to him in a dream... Solar Eclipse awoke one night to find himself enveloped in a hazy dreamscape, a voice echoing softly in his head urging him to “Hurt... Kill... Destroy...” The raspy calls quickly crescendoed to a roaring battle cry, piercing his eardrums and filling his senses with intense anger and hatred. Suddenly, a large, jet-black shadow materialized in front of him, stopping the boy dead in his tracks as he tried in vain to run from the voice. Looking up, he noticed that the stranger greatly resembled himself, from the uniqueness of his long, curved horn, down to his mane, which flowed like tar down his neck. “My name is King Sombra...” The figure hissed. “I am your father.” For the next two weeks, Eclipse dreamt only of this mysterious phantom-stallion. Each night, however, Sombra (whom he’d only known of through childish old mare’s tales) would give more and more insight into his child’s past. He was told of his cowardly mother, Princess Celestia, and how she had abandoned him as an infant to protect her “pristine” public image. Replaced... Forgotten... Unwanted... After the 14th night, Sombra wordlessly leaned over and lightly brushed the tip of his horn against Eclipses’s, causing him to instantly awaken in a cold sweat. Feeling a stinging sensation on his flank, Eclipse lifted the blankets to reveal a cutie mark rapidly appearing in a similar purple smoke that emanated from his father’s horn. Was this his true destiny? A premonition, possibly? Eclipse wasn’t entirely sure, though from that moment on he made it his life’s goal to seek out the mare responsible for casting him aside so carelessly—and simply ask her, “Why?”

*(TRIGGER WARNING: IMPLIED S/A AND ABUSE) Celestia, unbeknownst to her, had a brief “fling” with Sombra before the events of “The Beginning of the End”. Disguising himself as a member of the royal guard, Sombra tricked her into falling for him as a means of gaining useful intel on her strengths and weaknesses to use against her later on. Some time later, Celestia realized she had become pregnant with his child, much to Sombra’s utter delight at the prospect of having a future protégée to rule alongside him in his future empire. After Eclipse’s birth, he attempted to steal the child along with Princess Flurry Heart, but was caught in the act by Princess Cadance, who called upon the Mane Six to defeat him once and for all. Or so they thought... Scared and confused, a disheveled Celestia fled to a small, remote village on the outskirts of Equestria where she posed as a sickly young mare unable to care for her newborn foal. The kindhearted souls of the Acorn family soon adopted the tiny, helpless infant and raised him as their own alongside their eldest son Pistachio. Once the aspiring clothing designer moved to Manehattan to live with his fiancé, Star Tracker, the farm fell under a terrible famine, taking the life of their mother, Butternut Squash Acorn, along with most of their land. Eclipse made it his sworn duty to provide enough funds to move his elderly father into retirement, leaving behind his childhood home and traveling far across Equestria to the pristine city of Canterlot. It was there that he realized his birth father, who’d been communicating with him for years at that point, really had replaced him and started another life with someone else… as if her firstborn never even existed.

An an (out of character) aside, I know it’s a bit of a leap in severity to turn a fictional children’s character into a horrific abuser—and in most instances I’ve come across in FIM-fics, I’d 100% agree with that notion. But not for Sombra. Sombra, canonically, enslaved an entire empire and forced them into a centuries-long purgatory that eventually resulted in the incredibly visceral on-screen depictions of PTSD we see in “The Crystal Empire”. He’s, in my opinion, the least kid-friendly antagonist in the entire show. I seriously don’t know how the writers got away with some of this. If any character in this show is going to go down that route, it’s him.

Base by SelenaEde

***DISCLAIMER: In this AU, The princesses DIDN’T hand off their powers to Twilight, and still remain the primary rulers of Equestria during the course of this story. The illustrations and writing (the latter of which has since been revised to fix previously missed grammatical errors and to more closely align with my current headcanons) were done back in 2020-2021 and posted to my now-inactive DeviantArt account. The signature ‘Hun’ reflects the name I went by at the time, Hunter.***

[wereldgerechten]

Authentic Italian Pesto alla Genovese

Pesto is a sauce originating in Genoa, which is located in the Northern-region of Italy. This silky, buttery, pesto pasta meal can be made in around 20 minutes with a home-made pesto. After you enjoy this delicious basil pesto recipe (Pesto alla Genovese), you will never buy that dirty fake stuff from a jar in the shop ever again. VEGAN PROOF!

Ingredients:

500 gram Tortiglioni extra virgin olive oil 1 garlic clove 50 grams Pistachio nuts Large bunch Fresh basil 3 tablespoons Pecorino Romano grated finely Salt 1 teaspoon Corn flour (or corn starch) ½ cup water 30 gram Butter (Margarine)

Preparation:

Step 1:

Peel the garlic. Remove the basil leafs from the stem.

Step 2:

Add a generous amount of olive oil into a blender. Add the clove of garlic and blend together.

Step 3:

Add the pistachio nuts and blend thoroughly until you start to get a creamy consistency.

Step 4:

Wash the basil and pat it dry using kitchen paper or a tea towel. Add two handfuls of basil to the blender and chop it into the mix by using the pulse option. Once the first round of basil is mostly mixed in, add the 3 tablespoons of Pecorino Romano and a few pinches of salt, then the rest of the basil.

Step 5:

Continue to pulse until most of the basil is mixed. If any is left, add some more olive oil, push down the basil leaves using a spatula and blend again until it is thick and creamy.

Step 6:

Mix 1 teaspoon corn flour with a 1/2 cup of water and set aside. Add the Tortiglioni to the boiling water with 1 tablespoon rock salt and cook al dente. Set aside 1 cup of pasta water.

Step 7:

Put the corn flour mixture in a frying pan on medium heat and mix, once it has thickened up, add the Margarine butter and continue mixing until all the butter has melted.

Step 8:

Add all the pesto sauce, mix well and bring it to a very gentle simmer. Add some of the pasta cooking water, half a cup at a time to thin sauce down.

Step 9:

Add the Tortiglioni to the simmering sauce, mix everything well over low heat till all the pasta is nicely coated.

NOTE:

Garnish with grated Parmigiano Reggiano.

[kheerkadam]

♡moong dal halwa♡

hi chefs!

today, we're diving into the rich, aromatic world of Indian sweets with a classic favorite: Moong Dal Halwa. This indulgent dessert is perfect for any special occasion, and its delightful texture and flavor are sure to win over anyone's heart. So, let's get started!

Step 1: Preparing the Moong Dal

First, we need to get our moong dal ready. Start by adding a cup of moong dal to a pan and dry roasting it over low to medium heat. Keep stirring to ensure it roasts evenly and doesn't burn. Once the dal turns a lovely golden brown, take it off the heat and let it cool down completely.

After the dal has cooled, transfer it to a blender and pulse until you get a coarse powder. Remember, it should be slightly coarse, not completely fine.

Step 2: Making the Sugar Syrup (Rosh)

Now, let's prepare the sugar syrup that will add sweetness to our halwa. In a pot, combine water, sugar, cardamom powder, and a few strands of saffron. Bring this mixture to a simmer and let it cook for about 10 minutes. Set it aside once done.

Fun Fact:

Moong Dal Halwa is often made during winter months in India because it's believed to provide warmth and energy, thanks to rich ingredients like ghee and nuts.

Step 3: Sifting Sooji and Besan

For an added layer of texture, we'll use some sooji (semolina) and besan (gram flour). Sift these ingredients to get rid of any clumps and ensure a smooth mixture.

Step 4: Cooking the Halwa

Heat a generous amount of ghee in a pan. Add the sifted sooji and besan to the pan, stirring continuously over medium heat. Soon after, add the powdered dal. Cook until the mixture turns a darker shade, which indicates it's well-roasted.

Next, pour in the sugar syrup we made earlier. Keep stirring over low to medium heat for about 30-35 minutes (so sorry, your arms will hurt). The halwa will thicken, and you'll see the ghee start to separate from the mixture, signaling that it's done.

Step 5: Adding the Finishing Touches

Finally, add some chopped nuts for a delightful crunch. I like to use pistachios, almonds, and cashews, but you can choose your favorites.

Fun Fact:

Many people soak the moong dal and make a paste, but dry roasting it with ghee really enhances the flavors, making the extra effort totally worth it.

Enjoy this sweet treat with your loved ones and watch it become a new favorite in your household!

happy cooking!

[ronniefein]

Stirfried Couscous with Chicken, Dried Apricots and Pistachios

This is one of the dishes from my class last night at Temple Beth El in Stamford, Connecticut. It was such a lovely evening! The focus was foods for Tu B’Shevat (sort of an Israeli Earth Day), which is always such a big winner as far as food is concerned because we get to eat lots of fruit, including dried fruit, which I love. And everyone who attended the demo seemed to love too.

The recipe is Stirfried Chicken with Dried Apricots and Pistachios, from my book, Hip Kosher. As I explained, this is a versatile dish! I used couscous but you can also use rice or any other whole grain, like farro or barley.

And you can use different fruit — figs, dried cranberries and so on.

I’ve made this dish with lamb chunks too and it’s also delicious.

Or go vegetarian. Leave out the meat and use tofu or peas or water chestnuts and so on.

Pistachios are my favorite for this but cashews would work too.

I say this dish is perfect for Tu B’Shevat but really, it’s for all-year.

Follow me on Instagram @RonnieVFein

STIR-FRIED COUSCOUS WITH CHICKEN, DRIED APRICOTS AND PISTACHIOS (FROM HIP KOSHER)

1-3/4 cups Israeli couscous

4 tablespoons extra virgin olive oil

16-20 ounces boneless chicken, cut into bite-size chunks

4 thick scallions, chopped

1 cup chopped dried apricots

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 cup shelled pistachios

Salt and freshly ground black pepper, to taste

Make the couscous according to the package directions. Set aside. Heat 2 tablespoons olive oil in a wok, stir-fry pan, or sauté pan over medium heat. Add the chicken and stir-fry for about 4 minutes or until the meat is white and cooked through. Dish out and set aside. Place the remaining 2 tablespoons olive oil in the pan. Add the scallions and cook for 1–2 minutes or until softened. Add the apricots, cumin, and cinnamon and cook briefly, stirring constantly. Add the couscous and chicken and stir-fry for 2–3 minutes to distribute the ingredients well. Stir in the pistachio nuts. Season to taste with salt and pepper. Eat hot or let cool to lukewarm.

Makes 4 servings.

[krysta-cross]

MK men as ice cream flavors:

Fujin: Rocky Road - sweet as chocolate, with soft mushy marshmallows and nuts. Just like his personality, he is sweet, caring and soft to people he cares about the most but can be tough to crack like the nuts when it comes to defending them.

Raiden: Mint Chocolate- sweet but you'll taste that tingy mint spice before you appreciate that part. He cares but doesn't openly show it, the cold demeanor isnhis defense but getting close to him will make you discover he isn't that stingy (minty)

Scorpion: Mangoes and Grahams- aside from his favorite color yellow, Hanzo seems like the guy who will enjoy fruit flavors miced with the texture of the crushed grahams like his opponents dusts after he toast them 😆

Sub Zero: Blueberries and Cream- He's cold thats a given but I'm sure grandmaster blueberry ice would still enjoy having ice cream especially now he's friends with toasty 🔥 must keep his cool all the time 😊

Rain: Black Forest- Not so sweet but the cherries make up for it. Rain has this personality and black forest flavor suits him as he might not be sweet but for sure he will try and also cherries are like his royalty ego, he's common like chocolate but cherries makes him special 🍒

Noob Saibot: Dark Chocolate- Cold as death, not so sweet but will still take you for a ride on brainfreeze if you got too much. Perfect flavor not only for his color of choice but his personality as well. Dark chocolate might have a really low sweetness level but it's still sweet.

Erron Black: Pistachios and Cashews- As a cowboy who is a master of the rough roads and dry lands, he will surely enjoy ice cream with many nuts but not overly sweet like this. The crunch on every bite excites him, reminds him of his horse rides on stone riddled rough roads.

Johnny Cage: Cheese- Sounds simple but JC would surely like this as of course he needs to always smile for the camera and paparazzi (lol) also I can see him modeling for an ice cream brand and he would slay the "cheese" part as his life is basically under glitz and glamour.

Kabal: Double dutch- Vanilla with marshmallows and cashews, even though how rough he depicts his personality as, Kabal would still have this soft (marshmallow) side and hard as a rock attitude (cashews). Vanilla isn't really sweet but it has chocolate drizzles that make up for it.

Kano: Licorice- He would definitely enjoy alcohol flavored ice cream, Kano may look like he doesn't even eat one but he is still interested in things that have the flavor of the drinks he likes so he will surely try.

Jax: Vanilla- Jax seems like the man who will enjoy the simple things in life, also having a daughter would make him very familiar with vanilla ice cream as it's commonly sold anywhere and eating it will take him back to his good memories with Jacqui.

Rambo- Cookies and Cream- being a soldier is tough but why cookies and cream? Rambo is tough as a cookie, has battled so many and is the type to sit down and eat ice cream just to reminisce some good times with his comrades. Cookies and cream have both sweetness and rough texture due to the cookies just like him.

These are just random thoughts, don't mind them so much haha I might be inaccurate but that might just mean I haven't tasted much ice cream in my life yet 😆

[askwhatsforlunch]

Pistachio and Cherry Kings' Cake

I am thanking my Summer self, for thinking of pitting and freezing cherries when I brought a heap of them back from the market on a hot day --and for the self-restraint I showed for not eating them all!-- for I could bake this delicious Pistachio and Cherry Kings' Cake today! A wonderful treat on a (very slightly) snowy Sunday! Have a good one!

Ingredients (serves 8):

1 cup frozen cherries

1 cup shelled pistachios

¼ cup almonds

1 cup unsalted butter, softened

1/2 cup caster sugar

1 large egg

1 teaspoon Vanilla Extract

1 tablespoon Kirsch

620 grams/1.35 pounds Rough Puff Pastry

1 large egg yolk

1 tablespoon milk

1 porcelain fève, to hide

Allow cherries to thaw completely, and drain them thoroughly. Set aside.

Lightly toast pistachios in a small skillet over a high flame. Once fragrant, remove from the heat, and transfer the pistachios to a mortar. With the pestle, grind until mixture resembles coarse meal. Coarsely grind almonds as well, and combine ground pistachios and almonds into a small bowl until well-blended. Set aside.

In a medium bowl, energetically cream butter and caster sugar with a wooden spoon, until pale yellow and fluffy. Whisk in the egg, until well-blended. Stir in Vanilla Extract. Then, stir in ground nuts. Finally, add Kirsch, and give a good stir, to mix. Place in the refrigerator, to chill, 15 minutes.

Line a baking tray with baking paper. Set aside.

Divide Rough Puff Pastry  into two equal portions. On a lightly floured surface, roll each Rough Puff Pastry portions into two 30cm/11.80“ circles.

Place one Rough Puff Pastry circle onto prepared baking sheet.

Stir chilled pistachio frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Pipe frangipane filling in a spiral (starting in the centre) onto the Puff Pastry circle, leaving a centimetre and a half on the edges.HIDE THE FEVE IN THE FRANGIPANE FILLING!!! Top with the cherries.

Lightly beat the egg yolk with milk, and brush the edges of the Pastry circle with egg wash. Gently place the second circle of Rough Puff Pastry onto the pistachio and cherry filling, pressing gently but firmly on the edges to seal. Place baking tray in the refrigerator and chill, 45 minutes.

Preheat oven to 190°C/375°F.

Retrieve baking tray from the refrigerator and trim the edges -not too close to the filling-  with a sharp knife. Brush generously with egg wash and using a knife, draw a pattern on the surface. Place in the hot oven and bake, at 190°C/375°F, 35 to 40 minutes.

Remove from heat and let Pistachio and Cherry Kings’ Cake cool slightly, if you can, before eating, with a coupe of chilled Champagne!

[nbula-rising]

Apple-Honey Baklava

Total: 2 hr 10 min (plus 3 hr soaking) Active: 1 hr 15 min Yield: 32 pieces of baklava

Ingredients

For the Honey Syrup:

1 1/4 cups sugar

2/3 cup orange blossom honey

6 wide strips orange zest, plus 1/4 cup orange juice (from 1 orange)

1 1/4 cups water

4 teaspoons fresh lemon juice

For the Baklava:

2 sticks unsalted butter

3 Granny Smith apples, peeled and finely chopped

2 tablespoons orange blossom honey

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cloves

1 cup walnut pieces

1 cup unsalted pistachios

1/4 cup plus 2 tablespoons breadcrumbs

24 sheets frozen phyllo dough (from a 16-ounce box), thawed

Directions

    Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.

    Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.

    Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.

    Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.

    Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.

    Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)

    Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

[awesome-recipes101]

Pistachio Cream Pie

Makes 8-10 servings

This Pistachio Cream pie makes a cool and creamy dessert.

Ingredients

Graham cracker pie crust (make your own or buy a ready-prepared crust)

10 sheets of graham crackers finely ground

2 tablespoons white sugar

1 tablespoon brown sugar

7 tablespoons butter, melted

Pistachio pie filling:

1 (3.4 ounce) package pistachio instant pudding mix

1 cup cold milk

3 ounces softened cream cheese

¼ cup butter, room temperature

½ cup confectioner’s sugar

1 ½ cups whipping cream

¼ teaspoon cream of tartar

3 tablespoons confectioner’s sugar

¾ teaspoon vanilla extract

Directions

Preheat oven to 375° if you want to bake the pie crust.

Ground graham crackers in a food processor or use a rolling pin.  Mix the graham cracker crumbs, sugars, and melted butter in a bowl.  Pour the mixture into a 9-inch pie pan.  Press the mixture along the bottom and sides of the pan.  You can use the bottom of a measuring cup or the flat part of a glass.  Bake for about 7 minutes and then set aside.

In a mixing bowl combine the Instant pudding and cold milk and blend.  Add food coloring if desired.

In another mixing bowl from an electric mixer beat together, using the electric mixer, the cream cheese, butter, and confectioner’s sugar.  Pour the pudding mixture into the bowl with the cream cheese mixture and blend.

In another mixing bowl blend the whipping cream with the cream of tartar, confectioner’s sugar, and vanilla extract using an electric mixer.   Once it is whipped, gently fold in the whipped cream until the mixture is pale green all over.  

Pour the mixture into the graham cracker crust-lined pie pan.  Chill the pie for at least 2 hours before serving.

Notes:  

A sheet of graham crackers refers to the rectangle that comes out of the package before you separate its parts along the scored lines.

Store the leftover pie in the refrigerator.

You can add crushed pistachio nuts or pipe additional whipped cream around the edges to garnish the pie.

[lunatwix]

hi there.

wow it’s been a couple of years since i’ve seen you. how’ve you been? how’s your heart doing? mine’s okay. sort of. it feels on the surface fine but drowning inside but i don’t exactly feel it outside type of fine. 

i think i may have chipped my tooth. maybe. i don’t know. but it kind of happened as i was rolling pistachios in my mouth, while i tried to eat just the skin off but not the nut itself, you know. my oral fixation is really bad these days, and i think my ed might be coming back just a little bit to join my returning agoraphobic tendencies. 

it’s weird to have some of the gang back together. even if they’re getting closer but only in the background. i don’t really want to welcome them again, but i think i might have to if they decide to come and stay. i’m not sure how i feel about that. 

i am looking for a therapist to help me feel more comfortable hosting them - should it come to that. there’s 4 i’m looking at right now and i think i feel good about it. 

some other things i worry about is getting my new lenses for my eyes, and a job. one that won’t be another catalyst of a downward spiral when it comes to my physical health, like all my other ones. 

that aside, my hives are still with me. we’ve grown to be good roommmates, them and i. i think we understand each other well and that made our relationship less turbulent and hostile, although it can get a little prickly here and there still. but it’s nothing we can’t handle. we’ve been living with each other for near 7 years now after all. 

other than that, i’m trying to care still. care about myself and everything that comes with caring about a person. my family and friends suffer the most every time and i really can’t run away from the guilt that my life comes with. and guilt is the one person i really don’t know how to be friends with still. guilt still feels too much like a foe, or a once lover turned... something else. and i don’t know how to exist with them around without wanting to throw my life away to be solely with them. 

so needless to say, life for me isn’t too unfamiliar from when we last met. but it is at the same time. i’m still struggling to breathe, and i ache. but i’d like to think i’ll die trying. and maybe that’s alright. 

anyhow. it looks like i’ll be here to visit for a little bit. 

thank you for having me.

[healthyartsforseniors]

Dairy Free Kheer by Sheniz

We are days away from the book launch of "Cooking Up Feminism" and right in the midst of welcoming Spring with Nowruz (Persian New Year) and Ramzan | Ramadan, 2023. Let's celebrate with a beautiful bowl of Kheer. I invited Nature Artist and Poet, Sheniz Janmohamed - who has guest-facilitated for "Cooking Up Feminism" - to submit her dairy-free recipe of this beloved sweet dish, enjoyed in a variety of unique ways in countries across South Asia.

When I was growing up, kheer (Indian rice pudding) was my favourite dessert. While it wasn’t a dessert we made at home, it was one I always ordered when we went out for special meals or occasions. There was something about the first spoonful of rich, creamy kheer that enlivened all my senses and awakened the nostalgia of my ancestral homeland— India. When I switched over to non-dairy alternatives, I missed the familiarity and decadence of kheer. It was during one of the silent retreats with my Teacher that I was introduced to a healthier, vegan version of rice pudding, singing with notes of cinnamon.

Dairy Free Kheer by Sheniz

During the pandemic, I’d make myself warm bowls of kheer, sit by the window and watch chickadees flit about the trees. It was a small comfort on long, dark days of uncertainty. It brought me back home, and hugged me in the reminder that even though I felt alone, I wasn’t. I had the recipes of my ancestors and teachers at my very fingertips. ~ Sheniz

Ingredients:

1 cup of basmati rice 1 cup of unsweetened oat milk 2-3 tbs of honey or agave syrup 1 tsp of vanilla extract 3-5 stems of saffron 1 tbs of cardamom powder 1 tbs of rosewater A sprinkle of cinnamon A sprinkle of nutmeg

Garnish:

2 tsps of slivered almonds or pistachios 1 tsp of edible rose petals

Steps:

Soak a cup of basmati rice for about 10 minutes. Rinse it of stones and husks.

Boil rice and strain, setting aside for later.

Heat a cup of oat milk in a pot on medium heat until it begins to simmer.

Swirl in 2 tablespoons of honey or agave syrup. Add according to your sweet tooth :)

Scatter in 3 - 5 stems of saffron and stir until the mixture turns a pale golden hue.

Add in 1 tablespoon of cardamom powder.

Sprinkle in cinnamon and nutmeg.

Swirl in a teaspoon of vanilla extract.

Add rice and lower temperature to medium.

Stir gently until it achieves the consistency and taste you like— you can add in more milk or hot water if you want it runnier.

Gently stir in one tablespoon of rosewater before garnishing— rosewater tends to get lost in cooking, so it’s best to add at the last stage before serving.

Garnish with crushed edible rose petals and nuts, then serve.

Thank you for sharing this wonderful, sweet recipe with our community, Sheniz! Stay tuned as we launch "Cooking Up Feminism" in book form on March 25th, 2023.

[helenfletcher]

These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots.  An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. I've made them in a large size as well as mini's which are perfect with a cup of coffee or tea on a cookie tray. The use of olive oil instead of butter or other oil keeps these very Italian. Extra virgin olive oil will give the best taste. The apricots are also soaked in brandy to keep them moist when baking. If brandy isn't an option, water can be substituted. By quartering the apricots and using whole and half pistachios, it makes them very visible adding to the appeal of this unique biscotti. Biscotti - What is it? The word “biscotti” is derived from the Latin word “bis,” meaning “twice,” and “coctus,” meaning “cooked,” referring to the fact that the dough is baked twice to create a hard, dry texture, according to Bruno of the Biscotti Company. Biscotti is an ancient Roman cookie that accompanied soldiers on their missions much like hardtack as they were made with flour, water, and sometimes honey or nuts - a far cry from the modern version - and I daresay a better version. In time, the biscotti traveled to varied parts of Europe and came to the town of Pardo in Tuscany where their version included almonds and was served with sweet dessert wine like Vin Santo. It is still often served in this manner, especially high end Italian restaurants. Fast forward to today where is is a traditional Italian cookie that is crunchy, dry and oblong in shape. To achieve this they are baked twice which dries them out and gives them a long shelf life. Modern biscotti have morphed into lightly sweetened cookies with any number of add ins including dried fruits, nuts, chocolate, citrus and can be plain or dipped in chocolate. They can be big or little, chocolate or not and almond flour can be substituted for wheat flour to make them gluten free in some recipes. Why You'll Love these Biscotti They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy. Softer versions can also be made by simply baking them once. Variations Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Another liqueur such as Amaretti, or Pernod can be used instead of brandy The cookies can be drizzled with or half dipped in melted white chocolate after toasting. Recipe Ingredients FRONT ROW: Baking powder, brandy, vanilla MIDDLE ROW: Eggs, granulated sugar, pistachio nuts BACK ROW: Olive Oil, all-purpose flour and dried apricots. Be sure to see the recipe card below for the exact ingredients & Instructions. Step by Step Instructions Step 1. The easiest way to cut dried fruit is with scissors. Cut the apricots into quarters so they remain visable. Step 2. Place the cut apricots in a small saucepan with the brandy or water. Bring to a simmer over medium low heat and simmer until the liquid is gone. Step 3. Combine the flour and baking powder and set aside. Step 4. Combine the olive oil and sugar in a mixing bowl. Step 5. Beat the olive oil and sugar until combined. Step 6. Add the eggs and beat to mix completely. Step 7. Mix in the vanilla and brandy or water. Step 8. Add the flour. Step 9. Blend in the flour. Step 10. Add the apricots and pistachio nuts. Step 11. Mix the fruit and nuts in on medium low. The dough will be a bit sticky. Refrigerate for several hours to make it more workable. Step 12. Divide the dough into 2 to 4 pieces depending upon if you are making the large or mini size. On a floured surface, roll either of the logs into into 12" logs. Step 17. Brush the flour off the roll.

Step 18. Place the roll on a parchment line baking sheet and flatten it to about 1/2" deep. Step 19. The large and small flatten rolls are placed on the sheet. Step 20. Double Pan the baking pan by placing a second baking sheet under the one holding the logs. Step 21. Bake the logs as directed. Cool slightly. Step 22. Using a serrated knife cut the logs into about 1/2" sllices. Step 23. Place them on a parchment lined baking sheet. Step 24. Bake as directed for the second time to toast them. Recipe FAQS How are biscotti served? Because they are a dry cookie, in Italy they are served as a dessert with Vin Santo wine into which they are dunked. Outside of Italy they are often served with coffee or tea. For an elegant dessert, serve biscotti alongside fresh fruit, gelato, or a simple drizzle of melted chocolate. What is the best way to cut biscotti? A serrated knife is essential to cutting the dry biscotti so the edges don't fall off. Why are biscotti so dry? Originally, they were meant to last on long trips for travelers or soldiers. Romans bragged that their biscotti would last forever - in a way they did. They are still a much loved cookie. More Cookies to Enjoy If you love these Apricot Pistachio Biscotti, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Apricot Pistachio Biscotti These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots.  An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. 3/4 cup dried apricots (140 grams)3 tablespoons brandy or water2 3/4 cup all-purpose flour (385 grams)1 1/2 teaspoon baking powder1/2 cup olive oil, extra virgin preferred2 tablespoons vanilla extract1 cup granulated sugar (200 grams)3 large eggs1 cup pistachio nuts, whole and halves preferred (114 grams) Cut the apricots into quarters with a pair of scissors. Combine them with the brandy or water in a small saucepan. Bring to a simmer and let them simmer until the liquid has been absorbed. Set aside to cool while the rest of the recipe is prepared.Combine the flour and the baking powder. Set aside.Combine the olive oil and sugar in a mixing bowl fitted with the paddle attachment.  Beat to mix.  Add the flour mixture and mix well; add the pistachios and apricots.   Mix well and then chill for several hours.  Add the eggs, one at a time just until just mixed.  Add the vanilla.  Mix well.  Add the flour mixture and mix well; add the pistachios and apricots.   Mix well and then chill for several hours.The dough weighs abut 1120 grams. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  For the larger size biscotti: Divide the dough into 2 pieces (about 560 grams each); roll each piece into a log about 12” inch log.  Place on the baking sheet, spacing well apart.  Flatten the logs to about 1/2 inch deep.   DOUBLE PAN and bake for 35 to 40 minutes until firm.  Cool slightly; cut into 1/2” slices, place on baking sheet and toast for 12 to 16 minutes until lightly browned.Yield:  Approximately 33 to 40 biscotti or about 2 pounds.For them mini size biscotti: Divide the dough into 4 pieces of about 280 grams each. Roll each into a 12 inch log.  Place on a parchment lined baking sheet well apart. Flatten to about 1/2 inch. DOUBLE PAN. Bake for 25 to 28 minutesCool slightly, cut about 1/2 " thick and toast for 10 to 14 minutes.Yield:  70 to 80 depending upon how they are cut or about 2 pounds. There is always an abundance of photos to guide you in the post above.   As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ____________________________________________________

They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy.  The biscotti can be drizzled with or half dipped in white chocolate after toasting. A softer versions can also be made by simply baking them once.  Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Other liqueurs such as Amaretti, or Pernod can be used instead of brandy. It is easiest to cut the biscotti when they are slightly warm. Always use a serrated knife and a sawing motion to cut the cookies. A straight knife has a tendency to crumble the ends of the cookies. Toast the cookies until they are lightly browned for the best toasted flavor. These last forever in an airtight tin.  These are good for shipping.    CookiesItalianBiscotti, cookies, Italian Biscotti

[cryptidsurveys]

Friday, September 20th, 2024.

When’s the last time you ate bread? I had a hamburger bun with dinner last night. Also, do muffins count as bread? Because I had a bit of a walnut and pistachio muffin as well.

What’s the last movie you watched on your own? I think it was The Atticus Institute, all the way back in 2022. I rarely ever watch movies on my own.

What about the last movie you watched with another person? I went to see Inside Out 2 with my mom a few weeks ago.

How many coats do you own? Two. One maroon and one gray.

What about shoes? One basically retired pair of hiking shoes, a pair of mostly black slip-ons, and another black/laced pair that I haven't worn yet (they're for when the cheap slip-ons inevitably wear out).

One word to describe your most recent ex? Idk.

Where, in your current country, would you like to live, other than where you do now? I would really only consider moving to nearby mountain towns because I don't want to lose my connection to the animal shelter (and various city-based conveniences).

Do you like snow? I love it. I'm a little apprehensive about driving in it (my dad did most of the snow driving last winter because I was still in the beginning stages of relearning), but we'll see how it goes. It's not the daytime driving that worries me most - it's driving home in the dark when it's harder to tell how bad the roads are.

Do you like sheer clothing? No.

Have you ever seen anyone famous in the street? I haven't.

Are you hungry right now? No. I just finished eating breakfast a little bit ago.

Are you regularly tired? I am almost always some level of tired. Any errand or outing aside from the animal shelter makes me feel like a backpacker who just stumbled into town on my bloody foot nubs. ;D

What was the last thing to upset you? Family drama. I wasn't an instigator - it wasn't related to anything I said or did - but I'm inextricably involved because of the nature of the drama. Unfortunately, I don't think I'm going to be in contact with my mom anymore, which is a shame because things seemed to be going in such a positive direction. Also, sorry for being vague, it's just…a lot. I don't want to get into detail and probably never will. Just know that I have sustained Critical Emotional Damage.

How’s the weather been today? It's still early so I don't know how the rest of the day will pan out, but it's currently partly cloudy (or partly sunny according to my computer) and 49*F.

What was the first tattoo you got or what would be the first tattoo you’ll get? My first tattoo was the Eye of Horus on my left shoulder blade.

What was the last store you went into and did you buy anything? Walmart for groceries.

Have you ever been late for school or work? I've never been late for work. As for school…maybe a couple of times?

What is your favorite kind of fruit cobbler? Apple.

Is there a basement in your house? If so, what is it used for? There is. It's mainly used for junk storage and doing laundry.

Have you driven a car today? No.

Do you have a small, medium or large bedroom? It's the master bedroom, so it's fairly spacious.

Where was your first job and how old were you? I guess PDI was technically a job. I don't remember my exact age when I started, but sometime around my mid 20s.

Have you eaten soup this week? I haven't.

Are you a fan of The Office? I've never watched it.

When was the last time you started a new medication? 2018-2019. I tried a few different things within that timeframe, but I'm no longer on any prescribed medications.

What is your favorite type of nut? Cashews or pecans.

Do you know anyone who doesn’t have a middle name? Not that I'm aware of.

Have you put your phone on silent today? It's almost always on silent or vibrate…which is why it's such a wild coincidence that I caught that phone call from my mom yesterday. My dad and I were on the way home from the Mountain Park and I just happened to have it right there in my hand instead of in my bag. Things might have turned out differently if I hadn't picked up. Maybe not in the end (because all roads would have eventually led to Rome), but…lmao. Even though the situation is beyond horrible, I have to laugh or else I'll cry. My mom was apparently having an acute case of "Boomer with a Phone." :')

Can you name all 50 US state capital cities? No.

Do you read John Green novels? I read a few of them when I was younger, but I doubt they would appeal to me now.

Have you ever been to Universal Studios? No.

Can you tie balloons? Usually.

When was the last time you were at a pet store? 2022 when I was doing that work experience thing through DVR. I should go back there sometime… The owner was an absolute hoot.