#flakes powder

[morethansalad]

Irresistible & Astonishingly Easy Vegan Energy Balls (5 Ways)

[figofswords]

hi just thought everyone would want to know. I think I just made the all time best potatoes anyone has ever made ever. just wanted to share

[janeway-lover]

im making garlic bread for dinner I feel fancy

[madsciencepottery]

Finally testing out the Dollar Tree resin I acquired not too long ago. Notes?

•Low/no odor

•Set without any tackiness/rubbery texture

•Decent working time

No data on longterm wear/yellowing but I'll gladly keep an eye on things. This is the dilemma of Dollar Tree crafts, cheap material, but no real instructions or quality indicators. Good enough for beginning crafters, idk if it's necessarily worth it for pros

[yasssss-food]

Ricotta & Spinach Calzones

[duvgaleni]

how are you so SMALLLLLLL

[concreteshots]

[16woodsequ]

Sunday Steve - Day Twelve

Things that would be new or unfamiliar to Steve in the 21st century, either due to the time period he grew up in, or his social-economic status and other such factors.

Day Twelve: Soap

One day I was looking at a bottle of dishsoap and I wondered, would Steve have used this? So I looked it up. Liquid soap was patented in 1865 but "despite its popularity throughout the early to middle 1900’s, it wasn’t until 1980 that liquid soap became mass-produced for domestic use." (Link)

From what I've found liquid soap was not that commonly used. There were liquid shampoos in the 20s but many people used shampoo powder or liquified grated soap bars.

It's the same for other soap. Laundry soap and dishsoap came in powders and soap bars. Below you can see a box of soap flakes shown to be used for both laundry and dishes.

Soap flakes sold for 10 cents circa 1929

Here are some more laundry soap options we covered in the laundry post.

Laundry soap options in 1927. They included purchasing flakes, chips, or powder; liquifying your soap ahead of time(right); and (left) grating your own laundry soap from a bar. Fels Naptha soap, which came in a big bar, was rubbed on difficult stains and rings around the collar. (Link)

Liquidizing the soap entails taking soap shavings and dissolving it into boiling water. The liquid would then be poured into laundry water to be used. If left over night the soap re-solidifies.

For dishes another option besides powders or flakes is a soap shaker. This blog discusses early 20th century dishwashing, showing things like soap shakers and dish scrapers. Looks like one could use a soap shaker to more easily get suds from a bar of soap.

Modern soap shaker reproduction (Link).

But what about public bathrooms?

Most public bathrooms nowadays use liquid soap, and if liquid soap wasn't so common, what did they use?

It's possible some bathrooms used bars of soap it's not very easy to find information about that online. What I can find that is soap dispensers that dispensed powdered soap!

There's this one that had a crank to push the soap forward to an opening. Another type of seemed to have a lever/button press to dispense soap. Some styles shave off soap bars inside the canister as well.

I've never experienced these types of dispensers but looking online a lot of people seem to remember them growing up.

1940s era bathroom experienced in the 70s:

They were very simple -- white plaster walls with a wooden partition painted dark green, a painted concrete floor, and a plain white wall-mounted toilet. The sinks had cold water only, and over each sink was mounted a metal Boraxo dispenser -- Boraxo was a dry, gritty, powdered soap, and the dispenser was a sort of mechanical sifter with a lever that hung down below. You'd bang on the lever and a small amount of the powder would sift out. The towel dispensers gave out rough folded-red-paper towels

Circa 1936 powdered soap dispenser with crank handle. Note is says "pure dry cake soap ground into powder as you use it without any waste". So this dispenser seems to ground soap cakes (bars) into powder itself.

The video below is an example of push button powdered soap dispenser. Some dispensers have labels suggested to wet the hand first before using the soap. (37 sec video).

I have also seen people talk about soap leaves being available in women's bathrooms. The soap leaf booklets could also be carried around in a purse and used by the owner at their convenience.

You can see in this accessory pack that at least some soldiers were provided with soap leaf packets to use during World War Two.

In conclusion

It is unlikely Steve would be used to using liquid soap. From what I could find liquid soap, and especially the liquid hand soap dispensers, were not popular until the 80s (this seems to be partially because of the difficulty of developing a pump soap dispenser for liquid soap, so that would also be new for him.) I think the prevalence of liquid soap would surprise him as soap is so basic you don't really expect it to change but basically the whole experience of soap has changed for him.

Also, fun fact! Soap operas are called that because when they rose to popularity in the 20-30s they were regularly sponsored by soap companies!

[talos-stims]

graftonyard on ig | source

[halimaidmf]

when the bite of scrambled eggs hits just right

[goldswords]

Thinking about the orange chicken I'm going to have tonight

[askwhatsforlunch]

Fruity Christmas Pudding

I've baked this rather special Chocolate and Apricot Figgy Pudding for the Holidays for a few years now, and it's always been a resounding success, both a decadent and moist and light dessert to indulge in until midnight strikes! I wanted to try something a bit different this year, and made this very Fruity Christmas Pudding. Laden with all sorts of dried fruit, mellowed and softened in Cognac, it is just as beautiful as the chocolate one!  Happy Christmas, dears!!!

Ingredients (serve 6 to 8):

half a dozen large Medjool dates

half a dozen prunes

1/2 cup dried apricot

1/3 cup sultanas

1/3 cup dried cranberries

2 satsumas

1/3 cup good quality Brandy or Cognac (like Hennessy)

6 tablespoons unsalted butter, softened + more for greasing

½ cup demerara sugar

1 thumb-sized piece fresh ginger, peeled

3 large eggs

2/3 cup plain flour

½ teaspoon baking powder

1 ½ teaspoon Mixed Spice

1 cup Brioche Crumbs

1/4 cup almond meal

1/3 cup flaked almonds

1/4 cup very good Fig Jam (I used Fig and Almond Jam we brought back from our trip to Menton)

1 clean two pence or one pence coin

1/3 cup good quality Brandy or Cognac (like Hennessy)

The day before, pit and dice Medjool dates and plums. Dice dried apricots.

In a medium bowl, combine dice dates, plums and apricots with sultanas and dried cranberries. Grate in the zest of both satsumas, and thoroughly squeeze in their juice. Add the Cognac. Stir to mix well. Cover with cling film, and leave to soak, at room temperature, overnight.

The next day, cream butter and demerara sugar with a wooden spoon in a large bowl, until light, pale yellow and fluffy. Grate in fresh ginger, and stir until perfectly blended. Add the eggs, one at a time, beating well after each addition. 

In a medium bowl, combine flour, baking powder and Mixed Spice. Gradually stir flour mixture into egg mixture; fold in gently until well-mixed. 

Add Brioche Crumbs, almond meal, flaked almonds, Fig Jam and soaked fruits with their soaking liquid to the batter, and stir well. Drop the two pee in the pudding, make a wish, give a good stir, and give it to stir to anyone who’s at home, so they can make their wish too (from the oldest to the youngest!)

Generously butter a 2-quart pudding basin. Cut a small disc of baking paper and press into the base of the basin. Butter generously as well.

Spoon pudding batter into the prepared basin and press it down with the back of your wooden spoon. Cover the pudding with a layer of baking paper and foil, both pleated in the middle and tie securely with string. Trim off excess paper and foil with scissors.

Put a metal jam lid upside down at the bottom of a large pot to act as a trivet. Place a long double strip of of foil, letting it hang on both edges of the pot, to help you lift the pudding once it is cooked.

Lower the pudding in the pot, sit it on the band of foil, on the jam lid. Pour boiling water in the pot until it comes halfway up the pudding basin. Cover with a lid and bring back to a boil over medium-high heat. Once water is boiling, reduce heat to medium-low and simmer for 7 hours, regularly checking and adding boiling water so it is always halfway up the basin.

When cooked through, lift the pudding out of the pot. It should be a deep brown colour. Let cool a little, 15 to 20 minutes and turn pudding out onto serving plate. If you’re making it in advance, months ahead of Christmas, let cool completely and wrap tightly in cling film. Then place in a large metal tin (like a biscuit tin), and store in a cool, dark, draft-free place until Christmas.

On Christmas Day (or Eve, depending when you have it!) unwrap pudding and place in a buttered pudding basin, securing again with baking paper, foil and a string. Steam for about an hour.

Just before serving, quickly warm Brandy or Cognac, in a small saucepan, about 1 minute over low heat. Ignite carefully with a long match, and pour gently over the pudding, to flambé. 

When flames die out, serve warm Fruity Christmas Pudding with Brandy Ice Cream.

[boycritter]

why is there nothing sweet in this godforsaken house

[robustcornhusk]

got lids for all the little jars (fucked up and got the wrong number of lids when i bought the jars) (waited 3 years to fix my mistake) so now all the spices can be consolidated into same size containers so they all fit now in the same drawers

[shirozen]

New seasonal allergy

[peemil]

if i'm going to be so honest i think right now more than anything i would really benefit from cooking something savory from scratch however i do not have the spices i would need to do so :(