#a pickle celebrates

[kagooleo]

johto’s champion and chronicler for the deity of the ilex shrine, it’s lyra!🌿

this one took me a while due to trying out different techniques (studying a Lot of art nouveau) and making a couple changes to her outfit (the details help), but I’d like to think she’s learned a lot in her journey and wanted to reflect her experience more in her champion fit

her specialty would be in fairy types and her meganium’s divergent evolution is grass/fairy 🧚🪷

and a bonus w/ the johto gang after the photoshoot!

[sumsarem]

hey thanks folks 🙂 my thanku gift is transparent nickles pointing for you to use anywhere you want, if you want, under the cut!

[hobohobgoblim]

Happy brine to those who celebrate!

[jrueships]

HAPPY BIRTHBARI!!!!!!!

i love floral shorts!!!!! i love like haiwaiian (HOW TF DO U SPELL THIS) shirt flower floral tho. Not like meemaw stuff

Red and blue !!!

[eternallyblight]

Uploaded another DVD Extra!

This one is from Season 4, Pickles is in a glass elevator? flying around.

[mariocki]

Play for Today: Come the Revolution (BBC, 1977)

"You see, heavy irony is good, so long as it's so heavy we know it's irony."

"Right, we'll change it for Sunday."

"Medical inspection bit, solid fun. And the RSM bit, especially the wig joke: that's universal."

"Oh! We thought that was corny."

"No!"

"We couldn't think of anything else."

"Corny's very useful to us. It gets straight through to the people. They like corn, recognise it."

[raffaellopalandri]

Glad Midsommar!

Today, we celebrate one of Sweden’s most beloved and joyful holidays: Midsommar! This festive occasion is all about welcoming the summer with open arms, embracing the long days of sunshine, and partaking in cherished traditions that have been passed down through generations. 🌼 Raising the Maypole (Midsommarstången): One of the core tasks in Midsommar is raising the maypole. Decorated with…

[friendly-local-trash]

<your pickle arrives by snail mail. In nothing but an envelope. This is how new diseases are invented you know.>

Yo I wound up heading back to Goldenrod overnight after all to get this darn Spinarak some meds and look what I found in my PO Box!!!!

@updates-from-po-town should I eat? I wanna eat it. I'mma eat it.

[ghost-proofbaby]

please don't make 24 hours as slow and boring as you did the shire is burning lol

[what-marsha-eats]

Pink Deviled Eggs

by Ruth Reichl

They’re so beautiful, and you get a lot of bang for very few bucks.

(Incidentally, I usually use Sriracha in the recipe, but like many people, I am suffering from Sriracha deprivation due to the shortage of Huy Tung Sriracha, which is currently selling for a staggery $75 on Amazon. According to the "Los Angeles Times," the company goes through 50,000 tons of Mexican chiles a year, and the drought south of the border has created a chile shortage. I haven’t found another brand I like, so I used Tabasco in its place.)

1 dozen hard-boiled eggs 1 jar pickled beets Tabasco mustard mayonnaise salt and pepper

Once your eggs are cooked and peeled, put the whole eggs into a bowl with the juice from a can of pickled beets; add a bit of water if the eggs aren’t completely covered.

Before long the eggs will begin to turn a vibrant shade of pink. Leave them in the refrigerator overnight, and the whites will be the most beautiful color, a dazzling contrast to the marigold color of the yolks. (Leave them in the beet juice for more than 18 hours, however, and the yolks will turn pink as well.)

Cut the eggs in half lengthwise, then slice a  bit off the bottom of the white of each half so they won’t wobble on the plate.  It makes them considerably easier to fill. Remove the yolks and mash with  mayonnaise, a bit of mustard, and salt and pepper.  Add a splash of Tabasco for heat.  

If you want truly etherial tenderness, whip the filling in a food processor; it will make it smoother. Then pile the deviled yolks back into the pink shells. (A pastry tube makes this easier.) 

At the end, just for color, top each one with a little leaf of herb.

A small digression on the science of hardboiled eggs….

When eggs are new, the membrane beneath the shell sticks tightly to its shell, making peeling them a serious challenge. As eggs age, the protective coating on the shell becomes porous and begins to absorb air making the whites less acetic. (This is why the whites of freshly laid eggs are cloudy; as they absorb air they lose some of the carbon dioxide in the albumen, the ph rises, and the whites become clearer.)

But while the egg whites are losing their acidity, they are also getting thinner, meaning that the yolk is moving farther from the center. So if you’re intent on perfect deviled eggs, begin with organic, new-laid eggs but put them in the refrigerator for a week and store them on their sides.

When you’re ready to hard-boil them, bring the eggs to room temperature (which will keep them from cracking). Put your eggs in a pot that will hold them in a single layer, so that they cook evenly. Cover them with cold water and raise it quickly just to a boil. Cover the pot, turn off the heat and let the eggs sit for 12 minutes.

Chill the eggs, immediately, in a bowl of ice water.  This will prevent the dread green circle around the outside of the yolk. (That occurs because the iron in the yolk reacts with the sulfur in the white when the temperature of the egg reaches 158° F.  Although perfectly harmless, it lends your deviled eggs a slightly ghoulish air. )

If you don't want to wait a week, steam your eggs.  It's easy. Put them in a steamer (or a colander over a big pot), cover them and steam for twenty minutes. Plunk them into an ice water bath until they’re cool enough to handle. Roll on the counter.  The shells of even new-laid eggs will peel right off.  

[thetragicallynerdy]

For the first time in like my entire life I forgot my grocery list at home but still remembered every single item on my list, time to celebrate this stunning feat of memory 🎉

[vivayne]

Party Pickle

[ask-but-beware-the-consequences]

you know you seriously need a break from work when you're dreaming about your favorite show and also Trixie and Katya is there

[picklerocket]

Oh hey. I was born in this month .yippiyaiyo

[rodspurethoughts]

National Pickle Day: Celebrating the Tangy Delights of Pickles

Happy #NationalPickleDay! Today, let's relish in the tangy and crunchy goodness of pickles. 🥒🎉 Share your favorite pickle memories and recipes with us! 🥒😋 #Pickles #TastyTreats

Photo by Ron Lach on Pexels.com Why did the pickle take up Pickleball? Because it wanted to be a “dill-lightful” athlete on the court! Just like the versatile and pickle-icious sport of Pickleball, pickles themselves bring a tangy twist to any dish they’re added to. So, whether you’re smashing shots on the Pickleball court or enjoying a pickle-infused snack, let’s pickle our way to fun and…

[hitchell-mope]

Oh Frank.