#i am making garlic rosemary bread

[oldfangirl81]

"So what if Dracula was just a dick who hated garlic and ruined it all for all the other vampires?"

"Did you sleep at all?"

"No, but it doesn't matter. Seriously, it would be a deal breaker to get a vampire boyfriend and have to give up garlic."

"Planning to leave me for a vampire?"

"I didn't know we were dating."

"So let's fix that. Go on a date with me?"

"I dunno. There might be a cute vampire just around the corner for me, maybe I should wait."

A playful growl was the response.

[midnight1nk]

This week's episode...

[spoilers below cut]

HELL YEAH another Three and Four episode!!! Time for my live reaction:

woah we're starting out here? i seriously did not expect that. sleepy little guys :)

also don't think i didn't spot Four's cowboy hat in the corner there (yes, i know it was shown in other episodes too)

Four, why are you busting into Three's room like that? Four?

guys, I think the "dating behind the scenes" might be true

Wait, hold up he did the same pose as Three's statue

I know this whole back-and-forth about the statue being Three or Four. Personally, I think it's Three, just the textures (his beard) didn't apply, but the fact that Four did this pose for a split second... c'mon...

"are you ready to make magic?" "what am i doing in your bed?" [*presses the pause button*] ...am I in the right episode? ...Four you can't say these things... c'mon dude...

lawyer meggy hi!!!!! :D can we bring her back please?

just the way that Three looks at Four's hand when Four held his shoulder is driving me insane

"the rosemary to my bread" that is the most romantic thing I have ever heard... (well aside from "hey dud listen to me" speech from IGBP and "the sight of that man shines brilliantly in my eyes" line from AA)

and indeed you can make bread with rosemary

alright everyone, time to make some rosemary garlic bread

well from the last episode, Four did have a theory on Mario being jesus/god so.....

Three: "me? :O" sorry I just love the delivery on that, also the flushed emoji image on his face. i can somehow see Three's face underneath it idk how to describe it...

Actually uh Four, why are you so eager to do a romantic episode, huh? And also imagining Three, huh? Four, you did confirm that Three has rizz from the elevator episode. You can't deny it dude, you love him.

THEY CAN'T KEEP GETTING AWAY WITH THIS

bro Four really is a hopeless romantic my god he's just like me fr fr

i swear they drive me insane. like you can argue that it's just luke and james having fun but i do like the idea that Four is the only other person besides Eggdog who can make Three laugh and smile. And Three being the one who can make Four laugh ever so much as memes can. it just makes me feel warm and fuzzy inside :)

they're in love, your honor 💙💜

I too just fade into a room when i am needed

LET FOUR RIDE THE TEACUP RIDE

AYYYYY GAY LAWYER DADS GAME GO BRRRRRRR

we need to get my boyfriend back (yes Four totally said this)

NO THREE DON'T DROP THE SOAP

oh hi Chris and Swag!!

"And they drive off." [*the meme machine just flies straight up*]

Three: "Man.. I think... he was my dad. :("

Four [*remembers that they came out of the USBs*]: "...ok."

Nah Four, let him COOK

Four: "we're never doing this again" CAP

Congrats windr31 for being at the end credits!

👏

It's crazy that literally every SMG34 artist drew this scene, I mean how could they not. btw every one of them is so good!

Man, I really loved this episode, just some silly chaotic fun with a side of SMG34 crumbs!!

I know the SMG4 and SMG3 episodes aren't associated with the plot or anything but it's really nice to see Three keeping his promise from IGBP:

Three: "We can make another."

And they did, multiple in fact.

It's really sweet how much their relationship changed over time and I think it might come into play somehow in WOTFI. Until next time, my dear fellows, take care!

[technoarcanist]

How lesbian am I? How lesbian am I?

Whenever I have a stressful week I make Garlic Focaccia with tomatoes rosemary and olives. I make confit garlic, use the oil on the bread, turn the garlic cloves into garlic butter that I baste the whole thing with.

I then eat the whole thing myself out of the tray with a mountain of mayonnaise while watching One Piece

[fcukfodmap]

Low-FODMAP Gluten-free Waffled Arancini

Arancini are (apparently) an Italian street food made of balls of risotto rice stuffed with stuff and deep fried, kinda like a croquette. And you can make them in the waffle iron! I mean, maybe these shouldn't be called arancini anymore, because they're neither ball-shaped nor deep fried. Whatever, they were so freaking tasty you call them anything, just not late for dinner. Ba dump tss.

To the recipe!

Waffled Arancini

2 c cooked arborio rice, cooled

1/2 c grated Parmesan

1/4 tsp ground pepper

3 large eggs

2 oz fresh mozzarella, cut into 8 chunks

4-5 slices gluten-free bread

2 tbsp Italian seasoning

cooking spray, salt

marinara for dipping

Combine cooked rice, Parmesan, pepper, and one of the eggs. Mix to combine. Form the dough into 8 rice balls, stuffing the mozzarella into the middle of each. (I put the rice mixture in my hand, made a divot, put the cheese in the middle, and then basically closed my hand around the cheese. Wet hands help.) Set on aside on a plate.

Tear the bread into chucks and put in a blender or other enclosed chopping apparatus with the Italian seasoning. Blend until the bread and seasoning are well mixed, and the bread is fine crumbs. Place crumbs in a shallow bowl. In another shallow bowl, whisk the remaining eggs. Working one at a time, gently roll the rice balls in first the eggs, then the seasoned bread crumbs.

Spray the waffle iron with cooking spray and heat on medium. Place one ball in the center of each waffle square, close and lock the lid. Cook for 4 minutes. Remove the waffled arancini to a plate, and repeat with the 4 remaining rice balls. Serve with warm marinara.

Admittedly I was hungry because the return to normal time from Daylight Savings has messed up everyone's circadian rhythms, but for serious, these were so good the household started fighting over them. Two each was not enough, and they're fairly decently sized. I'd be willing to bet if I made a double batch, those would be gone too. Like any appetizer-y thing, these require a fair amount of putzing, but they're not tricky nor require finesse. Complete win.

Couple few notes re: FODMAP. Everything here is FODMAP friendly. The only thing which could potentially be iffy is the Italian seasoning. I've been able to source an Italian mix which has no garlic, but I know some of the commercially available ones include it in the mix. If you want to make some at home, a mix of dried basil, oregano, thyme marjoram, rosemary, parsley, and sage -- omitting or including whatever pleases you, in whatever ratio -- can sub for a store-bought mix. Otherwise, everything is copacetic.

I think you can use any short-grained rice, like sushi rice -- it doesn't have to arborio -- but I would not sub with regular long-grained rice. I suspect these rices have different starch contents or something, and the rice balls won't hold together right if you use the wrong kind. I suppose you could try it out, but only if you're willing to frustrated-cry in the kitchen when everything goes to hell.

So! I'm making these again, maybe tomorrow. I cannot stress enough how freaking good they are.

Resigned disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[sterlingsnail]

Hello i am not anon's girlfriend but i'd love to hear you out on the focaccia repice? I've been wanting to try baking it for a long time

Just found this in my asks no idea how long its been in there but heres my focaccia recipe! Sorry for the wait!!

Ingredients

120 g all-purpose flour

5 g salt (I use iodized table salt)

5 g granulated sugar

90 g warm water

3~4 g instant yeast (if making larger batches, use the higher number)

10 g olive oil (flavored or unflavored)

Optional

Flakey/Chunky salt like rock salt to taste

Fresh or dried herbs (I like rosemary, but I’ve also seen people use thyme or chili pepper flakes)

Recipe

Mix the flour, salt, and sugar together in a bowl (If you are adding any dry herbs, mix them in now)

Make a well in the center and fill with the warm water

Add the instant yeast to the water and allow to bloom for 30 to 60 seconds

Mix until dry ingredients are fully incorporated and no dry spots remain

The dough should be rather wet and very sticky, use a wooden spoon or silicone spatula to fold the dough into itself for about 30-60 seconds

Cover and let rest for 15 minutes

With a damp hand, scoop up the dough, turn your wrist 90 degrees, slap the dough into the bowl, and then fold the bottom up towards the top- this is a modified slap and fold technique.

Repeat this motion 4 to 6 times, until the dough has noticeably tightened

Continue to wet your hand through this process so the dough doesn’t stick to your fingers

Cover and let rest 15 minutes (2nd time)

Repeat the modified slap and fold process a second time

Coat the inside of a baking tin with olive oil, then drizzle a little extra on the bottom

Transfer the dough into the baking tin and use oiled fingers to gently dimple and stretch the bread to fill the bottom of the pan

It might not fill the bottom of the tin yet or tear while stretching, but that is okay

Cover and let rest for 1 hour

Dimple and “fluff” the dough so it fills out the corners and forms air pockets in the dough

Cover and let rest for 30 minutes

Preheat oven to 400 degrees F

Before placing the loaf in oven, drizzle more olive oil on top

Add any salt or fresh or dried herbs on top

Other toppings like cheese or small tomatoes could be added here

Place loaf on middle oven rack and bake for 20 minutes

Remove from oven and let cool at room temperature for 15 minutes

Slice and enjoy!

This is a modified version of this recipe I found with changes Ive made from making it a lot and usually scaling it up- these measurementd make about 6 thick slices. Ill usually use an 8 inch silicone bread pan because its easier to get out but the bottom and sides brown better in glass!! Dried rosemary mixed in and sprinkled on top with garlic oil and garlic confit is probably my favorite way to make it

I made this for like 4 holiday parties last year and every time there were no leftovers, even when I quintupled the recipe lol

[jeannereames]

Corn Soup weather

We're getting our first freeze this weekend, and my brain turns to favorite winter foods. Not a huge soup person, but I have an amazing chili recipe, and a very good corn soup recipe. I'll share the corn soup recipe here, as it's pretty easy (compared to the chili, which is a witch's brew of ingredients/spices).

Traditional Great Lakes Corn Soup has three main ingredients: lyed corn, (hard) beans, and meat stewed slowly in broth--with about a million family variations. Ha. Traditionally, the meat was venison, and leeks/green onions (or other onions were added), plus some herbs. Any hard bean will do, but I prefer red beans or Appaloosa beans for color. Below is how I make it. You could make a meatless version by dumping the meat and using vegetable broth. I HAVE made this with venison and IT IS AWESOME (much better than the pork version).

Additionally, lyed corn = hominy = posole. What it's called varies, depending on where you live. It's best to get dried hominy, not canned, but if you're in a hurry (as I often am), canned hominy will do. Drain it to get out the excess salty fluid! White is preferable to yellow (sweeter), but purple/blue makes a fun variation.

Below assumes dried goods, but if you want to "cheat" and use canned goods, 2 cans hominy for every 1 of beans.

Native Great Lakes Corn Soup

1 lb. package of dried lyed corn/hominy/posole

8 oz. dried dark red beans, or Appaloosa beans (I grow my own)

1 large onion or 2 leeks or 6-10 green onions (depending on size)

1 lb package bacon, fried crisp to crumble (can be excluded)

1/1.5 lb. salted pork or (healthier) pork loin cubed; (venison if you can get it--if so, drop the bacon)

pork stock or other broth

seasoning: salt, pepper, savory, thyme, garlic, sumac, (rosemary)

YOU MUST soak the corn and beans overnight. For the uninitiated, if you don't do this, they'll break your teeth. Then cook both for c. 2 hours before you start on the soup. Both must be soft! (This is why I sometimes cheat and use canned, but it's never as good.)

While waiting for the corn and beans, using an iron skillet (best!), fry the bacon, nice and crisp, then sear the pork in some of the retained bacon grease (don't cook through). Also sear (but don't cook through) the onions/leeks/green onions.

Once the beans and corn are ready, drain and dump into a big crock pot along with the pork and onions. Pour in enough stock to cover well.

Add herbs. My amounts vary, tbh. Don't overdo the salt, pepper, or garlic. But go wild with the savory and thyme (1 tbsp each [fresh] is common for me). I consider both essential. Sumac is also great if you can get it (maybe 1/2 tbsp). Be careful with rosemary or it'll overwhelm subtler spices. You can leave out if you don't like it. But I taste as it cooks and add more of whatever seems missing.

Set your crock-pot to high for about 45 min--just enough to get it good and hot all through--then reduce and let is simmer on low for 3+ hours. Add stock as you need. Like good chili, this is better cooked long and low than hot and fast. Flavors need to mingle.

Add most of the bacon near the end, mix well, and be sure it's got about half an hour to mingle.

Serve with more bacon sprinkled on top + good bread to soak up the broth. Sourdough is recommended.

[gayphob1a]

STWG Daily Drabble 9/25/23

prompt: making a meal

Eddie never really learned to cook. With the salary he and Wayne live on, he’s used to heating up cans of soup, Spaghettios, maybe some toast if he’s feeling like a gourmet. But Steve, damn, the man can make a meal. The first time Steve cooked for him, Eddie thought he’d died and gone to food heaven, promptly passing out on the couch with his boyfriend and a full belly as soon as they finished eating. Eddie wishes he could return the favor, but he’s pretty sure canned tomato soup and burnt grilled cheese sandwiches don’t equate to braised pork chops, rosemary roast potatoes, and homemade rolls. 

Tonight Steve is making Eddie’s favorite. Penne alla vodka with homemade garlic bread. Eddie doesn’t typically consider himself an overly emotional person, but as he sits in the kitchen watching Steve hum to himself and grate fresh parmesan, he could cry. 

“What’s wrong babe?” Steve asks, concern lacing his beautiful features. 

“Nothing, angel. I just love you.”

“I love you too, Eds.” Steve sets the cheese grater down and walks around the island to curl into Eddie’s embrace, leaving little kisses on the sensitive spot behind Eddie’s ear. Steve loves to kiss that spot, teasing giggles out of Eddie’s pretty lips. “But seriously,” he whispers, “You’ve got your thinking face on.”

Eddie sighs, easing into the warmth of Steve. “You always spend so much time cooking for me while I just sit here and watch. I feel bad.”

“Don’t feel bad! I love cooking for you, I thought you knew that.”

“I did! I mean, I do. I just wish I could return the favor.”

“You return other favors,” Steve says with a wink. 

Eddie groans. “Steve, that was horrible.”

“Sorry.” Steve leaves one last kiss, featherlight and promising on Eddie’s cheek before pulling away. “If you want to help, I can show you some things.”

A splitting smile erupts over Eddie’s features, nodding enthusiastically as he jumps up to help. 

“Alright, I'm almost done with the sauce, but you can get the bread ready. Can you mince up some garlic while I melt the butter in a saucepan?”

“Yes chef,” Eddie quips, giving Steve a little two finger salute. He makes quick work of chopping up the garlic the way he’s seen Steve do it countless times and throws it in with the melted butter. “Okay, now what?” 

“Now we turn the heat down and let the flavor infuse for a couple minutes. Like making edibles.”

“Alright,” Eddie says. “Like edibles then.”

It only takes about 20 minutes after Eddie adds in his own ingredient and pushes the concoction through a cheesecloth for the butter to firm back up to spreadable over the still soft loaf of french bread Steve was keeping in the warming drawer. They plate up their meal and eat at the table, smiling at each other through flickering candlelight, conversation flowing easily between them. They finish and Eddie gets up to clear their plates. 

“Uh, Eddie?” Steve asks from his seat at the table. 

“Yes my love?”

“I think I’m high? No, definitely high. Why am I high?”

“Stevie you said… like edibles? Was that not? Did you not mean to add weed to the butter?”

“Eddie… no.”

“Oh my god. I’m so sorry.” And then it hits Eddie too and, oh shit, yeah, he added wayyy too much. Which means it’s only a matter of time before Steve–

“It’s okay. You can make it up to me right now. Upstairs.”

“You frisky little freak.”

“What can I say?” Steve winks, running towards his bedroom. “I learned from the best.”

[captain-hawks]

Haven't popped by with a (non-weenie) virtual dinner invite in a while so pls have a seat because I finally recovered from adenovirus and was craving lamb.

It's a vietnamese sa te+garlic+scallion breaded rack of lamb, crispy roasted brussel sprouts with fish sauce caramel dressing, porcini farro, jammy shallot green beans, and crispy pan-fried butter shoyu king trumpet mushrooms!

Also made my favorite november community tart with a bunch of twists: hazelnut cardamom crust, orange+calamansi mascarpone cheesecake layer and topped with a black pepper+rosemary cranberry curd. I'm gonna be so real with you if you were here irl I wouldn't serve this bc I'm not happy with how my experimental flavors came out tbh. But I'll just make another non-experimental one to share with our neighbors+barista buds when I'm back from American thanksgiving hehe

i'm so glad you're feeling better<3<3<3!!!!!!!

so i don't know whether to laugh or cry that i opened this after scraping away at the crumbs at the bottom of a giant bag of popcorn LOL. BUT WHERE DO I BEGIN. brussels sprouts are my favourite veggie, so i am absolutely seated for yours! everything looks absolutely fantastic 😭. i'm unashamedly drooling (as per usual). and i'm v intrigued by those mushrooms????

and i would still be sneaking a slice of the tart anyway. you had me at cheesecake!! i would gladly be your kitchen lab rat and just stand there waiting to try all of your experiments lmao.

i hope you have a lovely thanksgiving my wonderful friend<3!

[lockandkiki]

Rosemary parmesan bread panfry toasted in butter, fried egg sunny side up with a broken yolk seasoned with salt, pepper, garlic, paprika, and sweet basil, drizzled with a sauce I made from teriyaki, green sriracha, chili oil, soy sauce, and Japanese barbecue sauce, and topped with pan fried turkey bacon that I seared in lime juice.

I am so hot, and I will make this for you the morning after. Btw, I give great head.

[celestialtarot11]

Favorite meal to make?i am out of ideas on what to cook for myself, If you dont tell me i will superglue slap that sticker back on your door🔪*trips and falls wail holding stick figure meme stikers

HAHAH ANON who is this diva 💜 is your emoji gonna be 🔪?

Honey I cook, I clean yes i do the dishes. I love me a good garlic bread with some butter chicken, rice, and naan. So good.

On the other hand I love me some good lemon rosemary chicken and some white wine to kick back to on those nights. Some fettuccine Alfredo.

Baked mac and cheese? Sign me up. I love making that.

[queen-tashie]

Hi Tashie!

Please ramble to me about Runicka's favourite meal to eat, and the best recipe she knows.

I'm hungry and need inspiration for what to make for dinner tonight! Your own personal suggestions very welcome! From, @mrbexwrites (in disguise!)

Hi! First of all thanks for trusting me with your secret identity lol

Throughout The Quiet Forest, you'll see Runnicka does like a variety of foods, but her go-to meal is a hearty soup/stew, something with poultry (quail and turkey are the usual for her), thick cut root vegetables like potatoes, carrots, radishes, etc., maybe a creamy or thick tomato broth.

She also gets to try dwarven foods later on in the book for the first time (hehehe I was just formatting and doing some work on that part last night ;) ) and learns she REALLY likes them. In the world, dwarves invented, perfected, and brought over a huge variety of foods to Avrin (the continent Runnicka's story takes place on) from their own various cultures as well as the other races they live with across the ocean, so Runnicka gets to try everything from deep fried pickles to curry.

My personal suggestion because I've got it on the brain and am making it tonight is chicken pot pie. I'm making a huge batch today to freeze and pull out for easy dinners later this month. :)

Now here's how I would make the soup/stew Runnicka likes, if you'd like a genuine recipe for tonight or another night (some portions may need to be adjusted as I'm bad at making smaller batches, and my heart always says "MOAR!!!!" when I'm cooking):

Hearty "Quail" soup:

Ingredients:

2 chicken breasts (or equivalent amount of other poultry meat)

1 TSP oil (butter, vegetable, or olive)

Half a white or yellow onion

4-6 cloves of garlic

1 TSP oil (butter, vegetable, or olive) (not a typo, you'll just need it twice)

6 cups of chicken broth (veggie broth works too)

2-3 potatoes

2-3 carrots

4-5 radishes OR 2-3 stalks of celery (or other veggie of your choice)

1 TSP Rosemary

1 TSP Thyme

1 bay leaf

salt and pepper to your desired levels

Optional: 1 cup of heavy cream (can substitute with 1 cup of milk mixed with 1 TBSP corn starch)

Optional: sourdough bread to serve and dip

Method:

In a large pot, melt 1 TSP of oil and cook poultry meat on medium heat. Turn halfway through cooking time so both sides brown evenly. When internal temperature reaches 165 F (74 C) in the thickest part of the meat, remove from heat, cut into desired bite-sized pieces and set aside.

Dice onion and garlic, add another 1 TSP of oil to the pot and set to medium heat. Add onions first, stir occasionally and cook until slightly translucent, then add garlic, stir and cook for another few minutes.

Leave on medium heat and add the chicken broth.

Peel and cut potatoes, carrots, and other vegetables into desired size (bite sized cubes of about 1/2 inch (1.5cm) thick work well)

When the broth is at a boil, add vegetables, rosemary, thyme, bay leaf, salt and pepper. Partially cover pot and boil until vegetables are soft enough for a fork to poke through all the way.

Optional step: reduce heat to low and add cream or cream substitute and mix until fully incorporated

Optional step: Serve alongside a slice or two of sourdough bread (I recommend spreading some butter on it before you dip)

[strawberrystepmom]

hi kendy today I made red lentil soup and thought of that one recipe you shared with us, I still have it saved somewhere and I'm planning to give it a go in the winter! what are your top homemade comfort dishes? <3

hello my sweetie pie!!!!!! that sounds amazing ngl to you im a soup in the summer girlie so anytime someone is like i had soup im like welp guess i need to go make some too fkdkdkdndn

hmmmm for summer comfort dishes i kind of get particular about using fresh ingredients bc I always have so many of them lol like my neighbor brought me more tomatoes today and another dear family friend gave me a ton of zucchini. i digress (kind of bc this relates to my next point)

a few of my favorite things to make and i def consider them comfort foods are zucchini corn fritters usually served with some kind of dipping sauce sometimes homemade ranch sometimes something herby if i have extra herbs. you grate a couple zucchini and squeeze out most of the moisture in a cloth or paper towel and then use the kernels cut off of 1-2 ears of corn (I recommend fresh if u can get it if not defrosted frozen is fine), and grated onion mixed with flour, milk, one egg, and a tiny bit of baking powder and seasoned to taste. you can add cheese but I usually leave it out even for being a certified usamerican cheese loving girl. so at this point you’ll have a pretty thin batter and that’s fine you can make it as thin or thick as u want by adding milk and then you just shallow fry them. so good and weirdly not heavy!!!!!

another one i eat almost daily during the summer is pan con tomate bc I have so many fucking tomatoes. grate a tomato, paying careful attention to your fingers bc graters love to bite they get hungry too. you’ll be left with gelatinous goo which is what you want. take a slice of thick, good bread and i am insistent upon it being pan toasted in olive oil although a toaster will work it doesn’t have the same richness that you’d get from frying bread in oil. cut a clove of garlic in half and rub the cut side all over both sides of the warm bread. top with your tomato goo, spreading it across the bread like gorgeous jam. top with sea salt, flaky salt, salt whatever u have just salt it a bit and enjoy.

also cooking with fruits and vegetables together is always a summer slay to me. i may lose some people here but a few weeks ago i made a balsamic peach feta puffed pastry thing and it was really good. used prepackaged puff pastry, simmered down some red onion and peach and and a good splash of balsamic vinegar and garlic with some thyme and rosemary until it became jammy and really beautiful this took like 30 mins on medium low. smeared that on the pastry, topped it with a generous sprinkling of feta and baked it per package instructions and it was delightful. very light!

[wolfhowlwitch]

did all my shopping for the feast tomorrow

gonna make:

pomegranate sweet cider

mushroom ravioli in a vodka sauce

roasted garlic rosemary bread

and a pear-apple pie

it’s gonna be a long day but it’s gonna be worth it

today I am tapped out though, my stomach hurts and I have a migraine (that I’m praying goes away by tomorrow) and I’m hypersensitive to emotion right now

does anyone have good witch movie recs? it doesn’t have to be realistic or true-to-life, I’ve just been on a real kick of watching movies about witchcraft. please don’t suggest The Craft or Practical Magic though, those are both tried and true favorites and I’m looking for something new to me!

[writeblrfantasy]

The best analogy, I, a lesbian, can give for how I see men vs women, is bread. one is plain old sliced sandwich bread, the cheap kind that basically disintegrates. Fine, tolerable, generally unappealing. I ate it as a kid because I had never been introduced to other, more exciting options, because what kid would know they liked the fancy Adult™️ artisan bread better than the plain stuff?? then I grew up and had rosemary garlic bread and my world opened up from the plain, especially when compared to artisan bread made with raisins or olives or spices.

Those with that crunchy crust which just needs to be savored. The kind that makes your eyes light up when you see it, whereas they pass over the plain bread because there is a so much more exciting option to be had !!

all the men the tumblr populace go buckwild over like Harry styles, Chris Pratt, Aaron Taylor Johnson,,,they don’t excite me. I want to wear their nice suits and sweaters (yes I am thinking of the knives out sweater) I want their chiseled jawlines and ripped arms sometimes and I dream of girls going wild for me the way they do for these dudes,,,but if I am watching a julia roberts romcom, I always end up going girl you look like that and you go for Him?? Why?? I do not understand. I can never make myself understand. I can empathize with people who think about my plain bread like I think about artisan delicacy, I can implement people like that in my books, I can consult my gay friends,,but I will always be stuck wearing the plain bread lenses.

Yes yea personality is everything looks mean nothing in a true heathy relationship etc etc. still. Present me with the nicest man on the planet and I will not want to kiss him lol

Did this make any sense? People as bread? Let me know

[pfhwrittes]

I recently learned how to make my own bread and my own rosemary and garlic crackers (it's become a big hit in my family, so good and surprisingly easy to bake) because it's getting too expensive. I'm even about to attempt a sourdough starter even though it intimidates me.

Just imagine wearing a cute apron and making homemade bread and snacks for T̶h̶e̶ ̶t̶e̶a̶m̶ Simon.

i am so sorry it took me so long to reply to you, tumblr decided to hide this for some reason but oh my god i love your brain.

you know simon would be amazed by the fact you can make bread at home. he always thought it was complicated or really expensive and here you are just mixing flour, yeast, sugar and salt with a little bit of oil and water like some kind of magician. he'd watch every step like a hawk so he could try it himself with your help too.

hey very quickly, just imagine how red his ears go when you mention offhandedly that he has the perfect baker's hands? he'd go bright red as you go on about how his hands are so strong and big and are just perfect for kneading the dough.

p.s if you want to drop your rosemary and garlic cracker recipe in to me i may fall in love with you.

[hungryfictions]

hi🥰 I got this in an email today and screenshot it to send to my mum but here let me share it w u too.

sounds so apocryphal u almost have to laugh 🐀⚔️ also I’ve been wanting to bake something for so long, what would you top focaccia with? what are some good savoury flavour combinations?💛

also.. I’ve been listening to a song called autumn by no kind of rider a lot lately, there’s a lyric in it that goes “we all have to die / to be reborn / but we have tonight / to sail the storm” that makes me feel very human and very big and very little at the same time like a dust mote in the universe like yes I am small but I am floating freely 🌌 I hope you are warmly embraced by someone you love soon 🎈

omg hi (•̥́ᴗ•ૅू˳) i always think about those focaccia breads with all the colorful veggie designs on them BUT also. rosemary and garlic has never ever ever been a bad idea.

this song has been added 2 my monthly playlist immediately …. thank u ily i hope it’s ok i post this publicly instead of straight back to u??? but everyone should bake focaccia and listen to this song