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thessalian · 1 year ago

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Thess vs Gluten

So I did manage to get enough spoons together to make a late-ish trip to get groceries. I have plans. Many of those plans involve baking. I'm going to do the chocolate mayonnaise cake, I think. Might make another batch of the gingerbread, now that I have a hand mixer and won't kill myself with all the mixing. Definitely going to do some more chocolate chip cookes, and the three ingredient peanut butter cookies, but also pondering ginger snaps and thumbprint cookies (going to try filling those alternately with peanut butter, black cherry jam, and chocolate spread).

Look, I bought a cookie jar and I am going to use it.

Also intending to try the potato candy, and that too will be alternately filled with peanut butter, black cherry jam, and chocolate spread. Honestly, one of my objectives was to get a few bits and pieces that'd work well with various recipes from my Baking Yesteryear cookbook. It was a gift, and it is a very treasured one, and I will USE IT YES.

I think part of the thing that makes it so precious - quite aside from the one who gave it to me in the first place - is that it taught me why so much gluten-free stuff in shops is so bleh, most of the time.

See ... it's apparently not worth it, in capitalism, to properly accommodate people with dietary restrictions. They don't make many gluten-free products at all, and the ones they do tend to get lumped in with vegan bits and pieces. So a lot of mass-produced gluten-free food is also made without eggs or butter. Now, apparently the point of gluten is elasticity and stretch, trapping gas so that a bread dough can rise, and gluten is therefore more or less pointless for cakes, even though it's very much needed for bread. Now, I say 'more or less' because recipes that call for gluten-free flour ask for an addition of xanthan gum if it's not already in their flour mix. So I'm kind of wondering if it's just that most places that mass-produce gluten-free baked goods are using the amount of xanthan gum that they'd need for bread in everything, and that's making the end result a little tough and dry. Not as noticeable when there's egg and butter adding moistness and richness to the whole thing, but without it? The end result seems to be overly chewy baked goods.

But of course, I need to test that theory a little more. Hence the chocolate mayonnaise cake, actually - I remember Dylan Hollis raving about how moist the cake was, clearly as a result of the mayonnaise, and I want to see if I succeed with a chocolate mayonnaise cake where I failed with the Wacky Cake.

Anyway, also I did burgers ... with a bit of a twist. I couldn't be bothered with most gluten-free buns, so instead I put together a couple of patties, fried them up in the same pan as I was sauteeing some sliced chestnut mushrooms (in garlic butter), put the patties on the plate first, topped each with my dairy-free mozzarella, and then topped all of that with the mushrooms so that the heat from all that would melt the cheese. Then I just ate it with fork and knife, sans bun. With hash browns. It was a bit of a late dinner, all told, but worth it.

#Thess cooks

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blackwldcw · 2 years ago

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Get To Know The Mun

------The Basics!

Name: Tak

Pronouns: she/they

Zodiac Sign: scorpio (birthday is halloween!)

Single/Taken: married to @aircommndr & partnered with @xinspire-starx. mun is polyam and loves love.

------Three Facts!

1- my first tattoo covers my entire back. it's of purple and black cicada-type wings. i don't know how i managed to sit through it when i was ill and underweight, but i did it, and somewhere, some guys in san diego are speaking of me as a local legend.

2- i'm only in my mid-20s, but i consider myself to have quite a bit of life experience. i worked as a nurse and a teacher of multiple grade levels before i moved to the midwest and became a cake decorator. i plan on running my own baking business someday from home, with gluten-free and vegan options given my own allergies.

3- hmm, i'll spoil you and give two more facts for the price of one. i am a pagan witch, and i am a diagnosed did system that is fictive heavy. so, mental health and proper representation is very important to us.

------Experience!

Platforms Used: i started out on fanfic.net and then migrated to tumblr. i've been here ever since 2013 lol.

Plotting / Winging It / Memes: all of the above! i prefer winging it because that makes any dynamics that form a bit more organic to me. however, if i do have a specific plot in mind, i don't mind doing that, either.

------Muse Preference!

Gender: female or nonbinary.

Multi or Single: single! i find that i can focus on fleshing out characters more that way.

Least Favorite Faceclaim(s): i don't know. umm, politicians or bigots? using youtubers and people who have spoken about being uncomfortable with that sort of thing is also a no for me.

------Fluff / Angst / Smut!

Fluff: surprisingly the least common type of thread on any of my blogs, but i do love some good fluff, especially since most of my muses have gone through hell and back. they deserve softer epilogues.

Angst: the most COMMON theme with me. i love angst. i love conflict. i love character growth through tribulation. it's what spurs me to write the most.

Smut: if our characters have chemistry, and both writers communicate, sure! all smut threads will be located on my sideblog, @spidercomes.

Stolen From: le dash

Tagging: @13urningstars, @aircommndr, @rifleseye, @riflesparked, @warriorsparked, @gowithplana, @sparkmender, & you!

#{ out of character }

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audreyfoodies · 4 months ago

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Cake figues et noix sans gluten et sans lactose

Un cake qui sent bon l’automne! Voici ma recette de Cake figues et noix sans gluten et sans lactose. Qu’est ce que c’est bon les figues et elles se marient à merveille avec la noix, j’avais envie de faire un bon cake doudou, bien réconfortant et c’est chose faite avec cette délicieuse recette bien de saison Tu manques d’énergie pour affronter l’hivers, tu te sent ballonné (e) et tu n’arrive pas…

#Cake figues et noix sans gluten et sans lactose

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chanoyu-to-wa · 9 months ago

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The Chanoyu Hyaku-shu [茶湯百首], Part I: Poem 19.

〽 Kakemono wo kakete-oku ni ha kabe-tsuke wo san-shi-bu sukashi oku-goto to kiku

[掛物を掛けて置くには壁付を、三四分透し置く事と聞く].

“After the kakemono has been hung up, it should be positioned so that, on the side towards the wall, there is a gap of three or four bu -- so [I] have heard.”

Mud-plaster readily absorbs moisture from the air, even when the outside of the wall is well protected from direct exposure to the elements by deep eves. Originally the mountings were held together with a water-soluble paste made from mochi-gome [餅米] (glutenous rice¹), and since this paste tends to degrade over time², old scrolls were especially sensitive to direct exposure to moisture. For this reason, it was essential to keep every part of the mounting from coming into contact with the plastered wall -- and this was accomplished by sliding the kake-o [懸け緒, 掛け緒] farther up the bamboo peg from which the scroll was suspended. This is why the bamboo peg was traditionally made so that it projected 9-bu from the wall at a relatively modest angle (the length is sufficient that even scrolls with fairly thick rollers can be oriented so that no part of the scroll ever touches the wall, while the slight angle of the peg prevents the scroll from slipping downward toward the wall after it has been hung).

Here the original version of the poem, as represented by Suzuki³, appears (at first glance) to contradict the others:

〽 kakemono wo kakete-oku ni ha kabe-tsuke wo ichi-bu mo aida wo oku to koso kike

[かけものを掛けて置くには壁付けを一分も間をおくとこそきけ].

“When the kakemono has been hung up, it should be positioned so that, on the side toward the wall, there should certainly also be an open space of one-bu [between the scroll and the wall] -- listen carefully!⁴”

The difference between this version and the others is usually explained, by Japanese scholars, as being simply a matter of one’s point of reference. When the space between back side of the mounting (behind the hon-shi [本紙]⁵) is 3- or 4-bu, the rollers will be approximately 1-bu from the wall. In either case, the point is that the scroll must not come into direct contact with the plaster of the wall⁶.

As for the version of this poem that Katagiri Sadamasa tried to copy from an (otherwise unidentified) old Jōō manuscript, the paper on which that document was written had deteriorated to the point where several words could not be made out, thus making it impossible to ascertain how closely it may have resembled any of the others⁷.

_________________________

¹Also known colloquially, in English, as “sticky-rice.”

This is the kind of rice that is pounded into mochi [餅], “rice cake.” The ash from the leaves and stalks of the plants that produce this variety of rice is used in the formulation of certain types of ash glaze (for pottery).

While traditionally glutinous rice was used to produce the paste used for hyōsō [表装]* in Japan, elsewhere in East Asia glutinous wheat paste was used when making hyōgu [表具]† -- especially in more recent times‡. Today, in Japan, acrylic-based glues are used (meaning that modern-made scrolls cannot be remounted, even if that becomes necessary**). ___________ *Hyōsō [表装] refers to the act of mounting a scroll.

†Hyōgu [表具] means a mounted document or piece of art. This word and hyōsō are often confused with each other.

‡Glutenous rice powder has to be fermented in order to produce a strong glue, while glutinous wheat powder is simply boiled in water and then allowed to cool.

**If your scroll becomes damaged, you are supposed to throw it away and buy a new one. Recently made things are not supposed to be appreciated if they are not in good condition (according to the contemporary Japanese aesthetic).

²This feature was actually important, because it meant that scrolls could be remounted easily*, with minimal chance of damage to the treasured artwork.

As has been explained before, in the early days when the host attached a tokonoma to his tea room, that meant that he owned a meibutsu scroll -- and the particulars of the toko were decided upon in order to accommodate the original mounting of that scroll†.

The dimensions of the toko having been determined in this way, the result often was that other scrolls in the host’s collection might not look good in that setting. In Book One of the Nampō Roku, Rikyū is quoted as having said:

betsu no kakemono no toki, ashiki-koto sukoshi mo itou-bekarazu, hizō-meibutsu ni sae kakkō-yokereba yoki nari

[別のかけ物の時、あしき事少もいとふべからず、秘藏名物にさへ恰好よけれバよき也].

This means “when [hanging] other scrolls, even if they look a little bad, that is something that should not be of any concern -- so long as the appearance of the treasured meibutsu looks good, that is all that should be expected.”

Nevertheless, history tells us that Jōō at least, once his toko had been constructed, had his subsequently acquired kakemono remounted -- not only so the selection of fabrics would be better suited to his tastes (and so blend into the overall color scheme), but also so the scroll would look as good as possible‡ in its new setting whenever possible. ___________ *A paste made from glutenous wheat, for example, would have been too strong, and would adhere to the back of the painting when the backing was being removed, often causing the painting to tear.

†The “original mounting” of these meibutsu-kakemono was the one that had been designed by one of the Higashiyama dōbō [東山同朋].

This is referring not only to the location of the toko-bashira, but also to the height and width of the toko (the peg from which the scroll was hung was nailed into the wall 9-bu below the ō-wa [大輪], which was a band of wood that projected from the wall around the circumference of the interior of the toko, on which the suspended ceiling rested). The center of the painting or writing was supposed to be at roughly the same spot as that at which the hook for the kake-hanaire was nailed, and this, in turn, determined the height of the ceiling. The space on either side of the scroll, meanwhile, should neither seem excessive (so the scroll would look too small), nor should it appear to be too narrow (so that the host’s hands would touch the side walls when hanging or rolling up the scroll in that toko).

‡In other words, so that new scroll would be centered appropriately at the place where it would be most easily be seen from the seat that the guest would occupy in front of the toko during his inspection.

It is assumed that scrolls whose previous mountings were treated so cavalierly were not those that had been designed by one of the dōbō-shū.

³The collection quoted by Suzuki is that found in Rikyū’s 1850 manuscript, with interlinear notations indicating words or phrases that are different in Jōō’s Matsu-ya manuscript. Where no notations are indicated, that means that both versions of the poem were identical.

⁴Kike [聞け] is imperative: you should listen to this carefully! (And strive to understand the reasoning.)

⁵The hon-shi [本紙] is the piece of paper on which the writing or painting was inscribed. During the mounting process it is backed by one sheet of thin paper, and then this is pasted to a heavier sheet that forms the entire back of the scroll. Moisture could cause either one of these to begin to detach from the hon-sh, eventually resulting in the scroll’s falling apart when the host attempts to roll it up during the naka-dachi (or the next time the scroll is unrolled in preparation for a subsequent chakai).

Dampness can cause the mochi-gome paste to begin to degrade into powder.

⁶This is why the walls of the toko were originally papered over with a special kind of paper with a hard (and somewhat impervious) surface, called tori-no-ko [鳥の子]*. It was the move in the direction of wabi (because tori-no-ko was originally imported from the continent) that lead to this practice being discontinued.

As for this “one-bu” of separation, it is employed elsewhere in Jōō’s writings as well -- such as between the tip of the chashaku and the front of the mizusashi (when the chawan, with the chaire inside, is displayed on the mat in front of the mizusashi†), or between the far end of a tray and the front of the daisu or other tana.

This rule entered the teachings of the modern schools through Imai Sōkyū. ___________ *The name tori-no-ko [鳥の子] likens the finish on the front side to the shell of a chicken’s egg. The same kind of paper was originally used for the shiki-shi [敷き紙] -- the folded piece of reinforced paper that defined the temae-za, on which the temae was performed.

Since a shiki-shi made from tori-no-ko could only be used one time, later generations replaced it with one made with gilded and silvered paper (on the obverse and reverse sides, respectively -- this kind of specially coated paper was made to cover byōbu, folding screens, and fusuma), since this kind could be reused for years. (Originally the host made the shiki-shi himself, and it took just as long to make one that was gilded and silvered as to make one from plain tori-no-ko, hence the eventual preference for the former.)

†Rikyū referred to this kind of temae generically as chasen-kazari [茶筌飾, 茶筅飾] -- because the chasen, resting on top of the chakin, was “displayed” on the lid of the mizusashi.

Today, of course, most schools subdivide the category of chasen-kazari into several to many variations, according to which of the utensils (chaire, chawan, etc.) is the featured utensil.

⁷The wording of Sekishū’s Rikyū version also contains a minor difference (that is reflected in his fragmentary Jōō version as well): the kami-no-ku [上の句] of both begins kakemono wo kakuru-toki [掛物をかくるとき], which means “when a kakemono is being hung up....”

Linguistically speaking, this is slightly different from the other versions, which begin kakemono wo kakete-oku [掛物を掛けて置く], which means “when the kakemono has been hung up...” -- but not enough to make any real difference in the English meaning.

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

◎ If these translations are valuable to you, please consider donating to support this work. Donations from the readers are the only source of income for the translator. Please use the following link:

https://PayPal.Me/chanoyutowa

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amcooking · 10 months ago

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gateau avoine raisins noix

Ingrédients : 130 g de flocons d’avoine sans gluten 180 ml d’eau chaude 150 g de yaourt grec 2 œufs 50 g d’édulcorant au choix (stévia ou autre) 1 cuillère à café d’extrait de vanille 2 cuillères à soupe d’huile végétale 50 g de noix concassées 100 g de raisins secs 40 g de farine d’amande 1 pincée de sel 1 cuillère à café de levure chimique 1/2 cuillère à café de bicarbonate de soude Huile de coco (pour graisser le moule) Pépites de chocolat pour la garniture (optionnel) Préparation : Versez les flocons d’avoine dans un grand bol et ajoutez-y l’eau chaude. Mélangez et laissez tremper pendant 5 à 10 minutes. Incorporez le yaourt grec aux flocons d’avoine et mélangez bien. Dans un autre bol, battez les œufs avec l’édulcorant et l’extrait de vanille jusqu’à obtention d’un mélange homogène. Versez cette préparation dans le bol de flocons d’avoine et mélangez de nouveau vigoureusement. Ajoutez l’huile végétale et mélangez jusqu’à incorporation complète. À l’aide d’un couteau, hachez grossièrement les noix et ajoutez-les dans le bol, ainsi que les raisins secs. Mélangez bien. Introduisez la farine d’amande, le sel, la levure chimique et le bicarbonate de soude, puis mélangez jusqu’à ce que la pâte soit homogène. Graissez un moule à cake de 24 x 10 cm avec de l’huile de coco, puis versez-y la pâte. Si vous le souhaitez, garnissez le dessus du cake avec des pépites de chocolat. Faites cuire au four préchauffé à 180°C (360°F) pendant 45 à 50 minutes. Une fois cuit, sortez le cake du four et laissez-le refroidir avant de démouler. Ce cake aux flocons d’avoine est une option parfaite pour ceux qui suivent un régime alimentaire ou qui cherchent à manger sain sans sacrifier le plaisir. Bonne dégustation !

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adamgant · 10 months ago

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10 Healthy Easter Recipes

10 Healthy Easter Recipes https://ift.tt/RUkp9ry I’m sharing 10 healthy Easter recipes that are favorites to celebrate the holiday, or enjoy anytime during Spring! Hi friends! How are ya? I hope you’re having a lovely morning! We’re off on some San Diego adventures, enjoying the gorgeous weather and some friend time. Sharing the fun over on IG stories! For today’s post, let’s chat about Easter recipes. I can’t believe it’s this weekend and would love to hear some of your go-tos. Here are some ideas if you’re brainstorming for Easter or an upcoming spring brunch. 🙂 10 Healthy Easter Recipes 1. Morning Glory Muffins via Lexis Clean Kitchen These Healthy Morning Glory Muffins are made with almond flour and are packed with many delicious add-ins, such as raisins, carrots, apples and nuts. These gluten-free and dairy-free muffins are easy to make and use just one bowl to put together! 2. The Best Baked Chicken This recipe from Ina Garten is always a hit! I use half the butter, and it’s still delightful. 3. Crumble In A Jar This recipe can easily be doubled… tripled… if you have extra crumble mixture, freeze it and enjoy with ice cream, on a smoothie or with oatmeal! 4. Deviled Eggs via Fantastic Food These healthier deviled eggs are perfect for your Easter brunch. Made with Greek yogurt, they have a little extra boost of protein and taste amazing. 5. Healthy Carrot Cake Cupcakes This recipe for healthy carrot cake cupcakes is made with almond flour, sweet potato, and sweetened with maple syrup! They’re gluten-free, dairy-free, and absolutely delicious. 6. Smoked Salmon, Avocado & Cucumber Bites via Downshiftology Smoked salmon, avocado and cucumber bites are the perfect appetizer recipe. They’re healthy, easy to make, delicious and beautiful on a serving tray. Your guests will love them! 7. Fresh & Healthy 7-Layer Dip via Ambitious Kitchen This healthy 7-layer dip ever made with beans, protein-packed yogurt, taco seasoning, guacamole, cheese, tomatoes, black olives, onion, cilantro and jalapeños. It’s fresh, flavorful and absolutely delicious! Always a crowd-pleaser. 8. Breakfast Charcuterie Board via Kath Eats Charcuterie boards are a hit for happy hour, so why not serve one full of your favorite morning foods, too? This charcuterie board for breakfast is great for kids, Easter brunch, and whenever you need a little somethin’ special in the morning. 9. Easy Raspberry Scones with Lemon Vanilla Icing via Fork Knife Swoon These easy raspberry scones are flavorful, crisp on the outside yet still tender and moist in the center, and made with simple ingredients in just one bowl – they are perfect for breakfast or brunch! 10. Healthy Easter Nest Cookies via Joy Food Sunshines These no bake chocolate peanut butter Easter nest cookies are made with 8 healthy ingredients ready in 15 minutes! They’re a delicious, healthy treat to celebrate Easter! Try these favorite Fitnessista recipes for Easter, too! Avocado Chicken Salad It’s not a holiday without Nana’s Egg Casserole Sweet Potato Fiesta Casserole Green Chile Egg Casserole Healthy Egg Salad Summer Sangria Do you have any favorite or traditional Easter recipes? You might also enjoy: A Different Kinda Easter Easter Weekend 2019 Easter Weekend 2018 The post 10 Healthy Easter Recipes appeared first on The Fitnessista. via The Fitnessista https://ift.tt/dcXysM1 March 26, 2024 at 06:28AM

#The Fitnessista

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guiltfreepastries · 1 year ago

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Sans gluten Baked goods A Delectable Other option

Experience the joy of gluten-free pastries, a perfect treat for those with dietary restrictions or seeking healthier options. Made with alternative flours like almond or rice, these pastries offer all the deliciousness without the gluten. Indulge in a variety of flavors and textures, from flaky croissants to moist cakes, suitable for everyone's taste.

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themagic-oven · 1 year ago

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Why Do You Have To Prefer Ordering Cupcake Online Instead Of Offline?

In this digital era, the convenience of online shopping has transformed consumer habits, extending to the realm of cupcake purchases. While the charm of visiting local bakeries remains undeniable, the shift towards cupcake online orders is driven by several compelling reasons. From diverse flavors and customizable options to doorstep delivery and time efficiency, the trend signifies a preference for seamless, personalized experiences that cater to the modern lifestyle.

The World Of Cupcakes And Why Ordering Online Is The Best Option!

Delve into a delightful journey through cupcake wonders, uncovering the myriad flavors and joys while discovering the delectable convenience of ordering online.

1) Wide Variety At Your Fingertips

Order cupcakes online offer a wide selection of flavors and designs that your neighborhood bakery might not carry. Online platforms provide various flavors to suit different tastes and preferences, ranging from traditional options like chocolate and vanilla to unique choices like salted caramel or lavender honey.

2) Customization Made Simple

Hankering a particular flavor mix or need cupcakes to match a specific subject? Online cupcake merchants frequently give customization choices, permitting clients to pick their flavors, icing, and designs. This degree of personalization is an extravagance that customary physical bread shops might require help to coordinate.

3) Comfort Of Requesting Whenever, Anyplace

Accommodation is the greatest advantage of putting in a web-based cupcake request. You can submit a request at home or in a hurry with only a couple of snaps. Since online stores are consistently open, individuals with occupied timetables can exploit this as conventional bread kitchen working hours are presently not a hindrance.

4) Unique Dietary Choices

Tasty cupcakes can now be delighted without stressing over following a severe eating routine. Online cupcake stores often give sans-sugar, vegetarian, and without-gluten cupcakes to oblige different dietary prerequisites. This comprehensiveness ensures that regardless of what dietary decisions or limitations somebody has, they can all partake in a tasty treat.

5) Doorstep Conveyance

The enchantment of online cupcake requests lies in doorstep conveyance. Envision the comfort of having newly heated cupcakes delivered directly to your doorstep. This recoveries you time and exertion and guarantees that the cupcakes show up in flawless condition, fit to be appreciated.

6) Straightforward Surveys And Evaluations

Understanding others' opinions on an item is consoling prior to choosing to get it. Perusing client tributes and evaluations on cupcake-selling sites can enlighten you really concerning the type and taste of their contributions. By utilizing the encounters of others, this straightforwardness empowers clients to go with all-around informed choices.

7) Restrictive Web-based Arrangements And Limits

Online cupcake sellers oftentimes carry out selective arrangements, limits, and advancements. By watching these web-based specials, you can appreciate tasty cupcakes at a more reasonable cost than conventional bread shops. This moderation and the comfort of internet shopping make for a convincing blend.

8) Surprise And Gift Options

Order cookie cake online opens up exciting opportunities for surprises and gifting. Whether you want to send a sweet gesture to a friend or surprise a loved one with a special treat, online platforms often provide gift packaging and personalized messages, adding an extra layer of thoughtfulness to your gesture.

Treat Yourself- Online Cupcakes, Endless Flavors Await!

Choosing between ordering cupcakes online or offline ultimately boils down to personal preference. However, the advantages of cupcake online shopping, such as variety, customization, convenience, and special dietary options, make it an enticing option for many. Tailoring your cupcake experience to the conveniences of the digital age with The Magic Oven can make life's sweet moments more accessible with just a click.

#cupcake online

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