#persian baklava is my favorite

[borgeslabyrinth]

Agony at the Greek festival!

[persianatpenn]

Persian-Armenian Potluck

Earlier this October, I helped organize a cultural crossover event between the Persian and Armenian student societies here at UPenn. The event was a potluck where each attendee could bring a dish from their respective culture. It was held on campus, in one of the dormitory lounge spaces. I personally prepared سلاد شیرازی, a salad consisting of diced cucumbers, tomatoes, onions, and herbs, served with olive oil and vinegar as a dressing. This is my favorite salad and a particularly popular one in the Middle East. Some of the Persian dishes and delicacies which made appearances were: تهدیگ, گز ، and عدس پلو. The Armenian dishes included baklava, Armenian bread, and Lamajun— flatbread topped with minced meat and herbs. I was interested to see the overlap between the Persian and Armenian culinary traditions and broader cultures. Like with Persian cuisine, a lot of Armenian food centered around flatbread and meat dishes. There were also many specific foods that were shared between both cultures, including dolmeh and doogh. Some students were of Armenian/Iranian descent, being ethnically Armenian but having family who grew up in Iran. This definitely challenged my perceptions of Iran being relatively culturally homogeneous. I was able to see how there are many different ethnolinguistic groups comprising the vibrant population of the country. One thing I particularly enjoyed about the experience was that I was be able to practice my Farsi skills, especially with my friends from Iran. I also enjoyed the feeling of nostalgia imparted by the familiar tastes and smells of home. 

دانيال

[draconian-bisexual]

Strawberry Shortcake DR AU!!!!!!

One of my personal favorites in my collection of AU's! After each character's name, their pet and their name will be listed, followed by their horse, cause I adore the concept that Strawberry Shortcake put forth as well as me being a horse girl,,, To make it a bit easier to get through, I'll be separating the cast into three groups, one for each mainline game, with Komaru included in the THH section!

I do also have a storyline planned out for a series of fics so if that's something ya'll would wanna see sooner rather than later, lemme know!

(if any of this is confusing af, please don't hesitate to ask me about it, I love these blorbos and the au's I make for them)

Trigger Happy Havoc

Aoi Asahina - Chocolate Donut, Otter (F) Sugar Glaze, Baker's Dozen (F)

Byakuya Togami - Gold-Leaf Chocolate, Persian Cat (F) Chocolatier, Saffron Flower (M)

Celestia Ludenberg - Black Forest Truffle, Persian Cat (M) Grand Bois Cheri, Kirsch Kuchen (F)

Chihiro Fujisaki - Snack Cake, Corgi (F) Buttercream, Cake Bite (M)

Junko Enoshima - Belladonna Jam, Two-Toned Bear (M) Monokuma, Pretty Poison (F)

Kiyotaka Ishimaru - Fruit Salad, Shiba Inu (F) Custard Apple, Plum Candy (M)

Komaru Naegi - Macaron, Rabbit (M) Ganache, Almond Flour (F)

Kyoko Kirigiri - Tiramisu Torte, Crow (M) Espresso, Marscapone (F)

Leon Kuwata - Baked Alaska, Lion Cub (M) Blowtorch, Flambé (M)

Makoto Naegi - Green Tea Mochi, Tabby Cat (F) Rice Flour, Clover Field (F)

Mondo Owada - Tiger Butter Fudge, Tiger Cub (M) Fudge Stripe, Butterscotch (F)

Mukuro Ikusaba - Vanilla Wafer, Wolf (F) Fafnir, Hardtack (F)

Sakura Ogami - Sakura Mochi, Bear Cub (F) Cherry Petal, Rice Cake (F)

Sayaka Maizono - Mirror Cake, Blue Jay (M) Gelatine, White Chocolate (F)

Toko Fukawa - Black Licorice, Bat (F) Anise, Sour Gummy (F)

Yasuhiro Hagakure - Kitchen Sink Cookie, Hedgehog (M) Pretzel Bite, Potato Chip (M)

Super Danganronpa 2: Goodbye Despair

Akane Owari - Pound Cake, Bear Cub (F) Loaf, Frosting (F)

Chiaki Nanami - Cake Pop, Red Panda Cub (M) Strawberry Cupcake, Vanilla Icing (F)

Fuyuhiko Kuzuryuu - Funnel Cake, Lop-eared Rabbit (M) Dough Ball, Fryer (M)

Gundham Tanaka - 4 Hamsters (All Male) (Spearmint, Peppermint, Catnip, Pennyroyal), Mint Chip (F)

Hajime Hinata - Orange Scone, Labrador Puppy (F) Lemon Zest, Key Lime Pie (M)

Ibuki Mioda - Thumbprint Cookie, Cockatoo (M) Rainbow Sprinkle, Birthday Cake (F)

Izuru Kamukura - Devil Food Cake, Wolf Pup (M) Dark Chocolate, Red Velvet Torte (F)

Kazuichi Souda - Crème Brûlée, Baby Beaver (F) Caramel Sugar, Ramikin (M)

Mahiru Koizumi - Red Velvet Cake, Abyssinian (F) Dutch Cocoa, Rich Cream (F)

Mikan Tsumiki - Banana Cream Pie, Lop-eared Rabbit (F) Vanilla Custard, Banana Pudding (F)

Nagito Komaeda - Daifuku, Baby Monkey (M) Anko, Katakuriko or Riko (F)

Nekomaru Nidai - Trail Mix, Baby Bull (M) Rolled Oats, Honey Drizzle (F)

Peko Pekoyama - Tri-Color Dango, Wolf Dog Puppy (M) Uruchi, Tofu Dough (F)

Sonia Nevermind - Princess Cake, Great Pyrenees (F) Sponge Cake, Raspberry Jam (F)

Danganronpa V3: Killing Harmony

Angie Yonaga - Angel Food Cake, Baby Lamb (M) Whipped Cream, Crystal Sugar (F)

Gonta Gokuhara - Honey Cake, Bear Cub (F) Blossom, Bumble (M)

Himiko Yumeno - Meringue Bite, White Rabbit (F) Pavlova, Puff Pastry (F)

Kiibo Idabashi - Popping Candy, Guinea Pig (M) Sparky, Club Soda (F)

Kaede Akamtasu - Linzertorte, Nightingale (M) Hazelnut, Red Currant (F)

Kaito Momota - Konpeito Candy, Black Rabbit (F) Stardust, Sugar Star (M)

Kirumi Tojo - Tea Cake, Maine Coon (F) Jasmine Tea, Tea Pot

Kokichi Ouma - Battenberg Cake, Mice (Black Male, Fondant) (White Female, Marzipan), Checkerboard (F)

Korekiyo Shinguuji - Baklava Tart, Fox Pup (M) Phyllo, Simple Syrup (F)

Maki Harukawa - Shortbread Cookie, Black Cat (F) Vanilla Bean, Crispy Cookie (M)

Miu Iruma - Fried Ice Cream, Ball Python (M) Deep-Fry, Stove-Top (F)

Rantaro Amami - Cheesecake Tart, Jack Russell Terrier (F) Graham Cracker, Cream Cheese (F)

Ryoma Hoshi - Oatmeal Raisin Cookie, Tuxedo Cat (F) Cookie Dough, Grapevine (M)

Shuichi Saihara - Coffee Cake, Beagle Puppy (F) Cinnamon Crunch, Latte Swirl

Tenko Chabashira - Ice Box Cookie, Brown Hare (F) Butter Batter, Ice Boxer (F)

Tsumugi Shirogane - Cut Out Cookie, Calico Cat (M) Royal Icing, Cookie Cutter (M)

[draculeo]

i don't know a lot about the different regions of the middle east, so whatever you feel like sharing, and thank you in advance!

ok I’ll give you the “must haves” in my opinion! to preface, there’s no way for me to cover every kind of food or even give you ALL the must-haves since there is so much variety. there’s also a lot of overlaps with foods from other cultures (greek, indian, turkish, persian, jewish, african, etc.) so a lot of stuff might look familiar because of that. i’ll highlight my personal favorites!

appetizers: hummus (GOOD hummus. good. not from trader joes), baba ghanoush, fattoush, dates, tabbouleh (and salads in general tbh), jajeek (aka tzatziki)

breads: pita bread, flat breads, and iraqi samoon

breakfast foods: foul modemmas, falafel, bagilah bih dihin, labneh, kahi/chapati/roti with honey and sweet cream, and manakeesh (zaatar, spinach, meat, cheese, etc.)

general dishes: shawarma (chicken or meat), shish tawook, tikka, kofteh, kibbenieh, mandi, fatteh, shakshouka, maqlouba, mujaddara, makdous, mercimek koftesi

iraqi dishes: kabob, masgouf, dolma, tepsi baytinjan, hareesa (sweet or savory), marga (bamya, qeema, etc.), tashreeb, kubba mosul, kubba potato chap

desserts: sahlab, baklava, sfouf, kanafa, rice pudding (WITH CARDAMOM!), qatayef, halwat jibn, maamoul, turkish delight

[yoongi-sugaglider]

Artemis Rising

The story of a Goddess and a Demi God,star crossed lovers whose story was lost to the complexity of history. The truth is they were wronged. All because of the jealousy of a brother. Can they escape their fate in a modern age? Can reincarnation allow her to finally reunite with the ones who loved her?

genre: angst ; reincarnation/Greek mythology au ; werewolf au

pairing: Yoongi x reader; ot7 x reader ; ft: Ateez

warnings: abusive relationship, physical abuse towards reader, vengeful ot7, inaccurate description of Ateez as aggressive (they’re sweet babies I swear! But Eomma needed a bad guy), fighting, character death, of age drinking (more to be added mayhaps?)

word count: 2493

A/n: Don’t forget to read the warnings!

tag list: @w1tchcraftt

Chapter 1​

I couldn’t help replaying Yoongi’s words in my head. Over and over the image of his desperate face resurfaced before me. I’d never seen him this bad.This desperate to force me to face the fears I was trying to hide even from myself.

But when I’d flinched away from his touch the way I had I’d instantly known he’d press me for answers. Answers that I wouldn’t be able to give him.

I had to leave him hanging. It was better if I kept denying it. I had to protect him. From the truth, from the pain of knowing and being unable to stop it. From Him…

Signaling to the driver I climbed into the back seat of the blacked out sedan, knowing that Mingi would take me home without question. The young man may have had his loyalties, but he was reliable in a way that previous bodyguards hadn’t been. He spoke very little, never made his presence overbearing, and was always on time.

I sighed as the muscles of my body relaxed, even if it was only on the silent car ride home. For the moment I was safe, protected from the ever watchful public eye and allowed to lose myself to my own thoughts.

It’d been 11 years. 11 years of knowing Yoongi and his brothers, 11 years of feeling the strange urge to go to them and allow them to whisk me away from my problems. But I knew running wouldn’t solve anything. I knew He’d find me no matter where I ran. So it was just...better if I complied...right?

The mansion loomed before me. A prison encased in gold trim and alabaster stone surrounded with lush gardens filled with deadly plants disguised as beautiful floral and even deadlier traps meant to maim instead of kill. Rock gardens filled with pools of quicksand and koi ponds filled with the deadliest fish known to man. It was a haven for evil, a nesting ground for the most poisonous creatures known to mankind. It was home.

The Mercedes pulled into the roundabout that encircled the nightshade patch. Beautiful little bell shaped flowers that were slowly going to seed to reveal the blackened berries of death reflected off the sedan’s mirror coated windows as Mingi hustled around the vehicle to open my door and allow me to step out.

I swung my purse over my shoulder, steeling myself in the hopes that he wasn’t home and that I’d be able to hustle to the kitchen to start on dinner.

Mingi trailed close behind me, nodding to Wooyoung and Yeosang, the brothers perpetually tasked with guarding the front doors of the mansion should He be off on business. I breathed an internal sigh of relief at the sight of the men, knowing I’d have time to prepare food as well as getting dressed and cleaned up.

A few hours later found me dressed to the nines, laying out the dishes I’d prepared for dinner. I’d opted for Greek style tonight, since he’d be flying to Athens in three days.

Dolmadakai, grape leaves stuffed with lamb and beef stood center, surrounded by fried tomato fritters and meatballs. To one side stood moussaka, minced meat covered in tomato sauce and layered with eggplant and a bechamel sauce that had taken me ages to get just right. I’d tossed together a quick greek salad, knowing he wouldn’t eat any of it but hoping to use it myself as an excuse to eat lightly tonight. Dessert was a homemade baklava, thin layers of flaky pastry dough surrounding a mixture of butter,sugar, and nuts covered in honey and roasted pistachios. I’d baked it that morning before going to see Yoongi and hoped the meal would be satisfying enough to waylay any questions that might come up during dinner.

I stared at the table, anxiety crawling up my throat and filling my body with a nervous energy that no amount of pacing in the kitchen could get rid of.I spent my next few moments twisting and turning the various plates, moving one dish after another around the table in order to present them just right when a knock at the dining room door drew my attention and spiked my heart rate.

“Miss...Hongjoong has returned.” San’s dulcet voice cut through me, his eyes piercing me as I swallowed harshly before making my way towards him.

“Get the 2009 Rothschild Pauillac from the cellar. I had it placed in the refrigerated room about an hour ago. Make sure the temperature is right and don’t you dare open it before I’m ready for you like last time.”

He grunted, squinting down at me as if pondering the idea of refusing my orders. After a moment of us staring each other down he turned and left, heading in the direction of the massive underground wine cellar.

I paused on my way upstairs, footsteps having been long ago muffled in the Persian carpet that lined the hall between the dining room and the rotunda. Turning to the 9 foot floor to ceiling mirror I adjusted the long sleeves of the cable knit turtleneck dress I’d chosen for the night. The crimson colored cashmere did well to hide the multiple bruises that littered my arms and the heavier makeup I’d chosen hid the coal colored bags beneath my eyes from far too many nights avoiding the night terrors I’d been prone to lately.

“Y/n, my love. Aren’t you looking stunning this evening.” The smooth voice sent a shrill scream of fear moving along my spine though I turned with a rim rod straight spine and a smile pressed thin along my lips to the man who’d called my attention.

“Good evening Hongjoong. I hope your day was pleasant?”

He approached me from the stairs, arms held wide as he waited for me to step into his reach. Icy cold fingers trailed up my spine, lighting the skin up my back with chill bumps despite the protection of the expensive cloth wrapping my figure in splendor. 

“My day’s been made a hundred times better now that you’re here in my arms.” He smiled down at me, though his eyes held a fiery depth to them that I just knew would spell trouble should I make one wrong move.

“I’ve prepared dinner. Would you like to retire to the dining room?”

He tilted his head to the side, eyes scanning my face as he lifted my chin with his thumb and forefinger. “Dinner? Hmm…” 

I waited patiently. Hongjoong didn’t like to be told what to do. It came from countless years of clawing his way to the top, to his current position as mayor and his deep set drive to push further. Making the most of himself, earning the power he wielded so easily, it came with a certain need for control. A need for those who claimed loyalty to him to follow a set amount of rules that included making any ideas seem like they’d come from him.

And yet tonight he didn’t question me. Instead choosing to smile and after placing a gentle kiss to my cheek he allowed me to lead him into the dining room and to his seat.

The room itself was filled with his most trusted guards. Though Mingi and Yunho had taken up the position of guarding the front and rear doors, San and Wooyoung now stood to either side of the chair designated for me, while Jungho and Yeosang stood to either side of Hongjoong’s seat. Seonghwa was nowhere to be found, though that wasn’t unusual as he was usually tasked as the head of security with walking the grounds to ensure that the outside security stayed on task with their duties.

The bottle of red wine I’d asked San to fetch me earlier stood beside my plate and I gave him a nod of appreciation, though he ignored me in favor of staring straight ahead as the others did. Waiting for Hongjoong to take his seat I turned to the spread, motioning at it with one hand while giving him a smile.

“Since you’re going to Greece soon I thought I’d make a few samples of some of their local fare. A few things to try out so you could…”

“Figure out what my favorites are before I get there?” His tone was flat, though when I glanced at him he was sending me his usual cold smile.

“Ah...y...yes.” 

With a nod from him I began serving out the food, head down and hands trembling as I made sure none of the foods were touching on his plate. Quick fingers moved across the table, ladling and serving everything before stepping back out of his reach should anything be found unsatisfactory.

He stared down at his plate for a moment, eyes intense as he took in the entirety of the meal.

“You may serve the wine.” Again that flat tone that had me moving without hesitation towards the wine bottle.

I kept my eyes down as I poured, shoulders stiff as I watched Hongjoong slowly reach for his fork out of the corner of my eye.

“Y/n…”

I paused in pouring the second glass, a river of fear running down my spine as the sound of my name fell from his lips.

“Is there bell pepper in these meatballs by chance?”

Slowly, ever so slowly, I set the wine bottle to the side, heart beating a million miles a second as I looked up and took in the glare of pure rage now pointed in my direction.

“I...well the recipe..”

“Peppers my love...what are the rules on peppers?”

“They...well you…”

The wine glasses went flying, spilling down the front of my dress as well as the once pristine white pants of Yeosang’s suit. Glass shattered across the ground and Hongjoong rose from his chair.

He stalked towards me, hand raised in warning as I scurried away from him. Yeosang grabbed me though, cutting off my retreat in an instant. Hongjoong snatched my arm out of Yeosang’s grip, dragging me back to the table and forcing me down into my chair.

“Stupid bitch!”

The slap that came next echoed through the room as a sting began to bloom across my cheek.

“I’ve told you once if I’ve told you a thousand times over. NO FUCKING PEPPERS IN MY GODDAMNED FOOD!”

I struggled to contain the whimper welling up in my throat,knowing that any sign of weakness would only serve to worsen his mood.

“I...I’m sorry Hongjoong. It won’t happen again…”

“You’re damned right it won’t.” Hongjoong signaled to the four guards and they cleared the room, serving only to heighten the growing terror within me.

“And I’m going to make damn well sure you remember exactly who it is you serve in this fucking household. If it’s the last thing I do.”

***

Yoongi sat alone in his room, eyes roaming the dark corners of his ceiling as his mind wandered the entirety of the last several days.

They’d just gotten off tour, exhausted from far too many layovers and crossed time zones. Within moments of stepping into their shared apartment they’d split off to their rooms, collapsing into feather soft beds and burying their faces in plush pillows to chase the elusive slumber they’d so long been lacking.

Yoongi though, had other priorities. He’d immediately headed to the seclusion of his studio, phone clicked to speed dial the number of his best friend.

She had answered right away, voice calm and even as always and a welcome balm to soothe the ache his body had endured throughout their time overseas. He’d sighed, leaning as far back as his chair would allow as he told her stories of their adventures and listened in turn to what she’d been up to over the weeks they’d been apart. The previous argument had been entirely forgotten in favor of the comfort they always found in each other’s company.

She was a writer, not well known but truly well loved by those who knew of her works. Mostly dealing in fantasy and romance, some of the things she would write about critics had always cited as seeming like stories straight out of history. Though unbeknownst to them, most of them actually had been.

Yoongi rolled over, tucking his arm beneath his head so that he could stare longingly at the painting that he’d purchased not long ago in Milan. The painting itself was of 16th century Italy, bold and bright colors littering the canvas in shades of coral vistas and flower shaped rainbows. But the colors and background weren’t why he’d spent almost 3 million on it. No, instead the woman standing at the edge of the Italian balcony, long dark hair blowing in the wind as she stared off at the seashore beyond was the focus of his attention.

He remembered it well, as the painting had been completed mere months before the woman had died in a most unfortunate fire of the very same villa she’d been standing in in the painting. The panic that had gripped him when Jungkook came rushing into their own shared villa to warn him of the fire still haunted him to this day. Right along with every other death of hers that he’d had to experience over the millennia.

“Yoongi. Manager’s calling for you.” Seokjin stood in the doorway, eyes frowning in the dark in an attempt to spot Yoongi. The lights framing the lone painting distracted him.

Seokjin walked further into the room, eyes trailing the ancient golden frame before focusing on the lone figure in the center of the canvas.

“Milan?” He turned to where Yoongi lay on the bed, eyes sad and filled with understanding as he watched the ancient wolf hum in acknowledgement.

“I found it hung in one of those tourist trap galleries next to an imitation Di Vinci. This is the original though. The one Tae painted…”

“Ah, I see…” Seokjin wandered over to the bed, perching on the edge to join Yoongi in staring at the exquisite work of art. Seokjin sighed, fingers reaching out to entangle with Yoongi’s much colder hand.

“Do you think this time will be different?” Despite the touchiness of the subject the taller man only half expected an answer.

True to form Yoongi chose to ignore it, releasing Jin’s hand and rolling over to stand up slowly. Stretching his arms in the air he turned back to Seokjin, his eyes glowing their haunting golden hue in the darkness. “You said the manager needed me?”

“Mmm...the sample you sent over got Namjoon’s parts added to it. They want you to give it a quick once over before they send it to the producers for mixing.”

Yoongi nodded. He gave the painting one last glance, a heavy sigh leaving him as the two left the room to continue with their day.

                                                     Chapter 3

[harlstark]

boris’ sweet tooth

boris likes sweet things apparently (sugar on toast) so what about him taking theo to his favorite bakeries in the places he frequently travels to and starting up domestic conversation with the familiar bakers?

like the short blonde single mother of two in a small town in france who always smiles with a roll of her eyes at his weightless flirting. “amelie, how nice to see you! how are little ones? potter, meet amelie, finest baker in town and lovely one too.”

or the man their age from barcelona with a dark beard and curly brown locks of hair. “potter this is geri! how is brother of yours doing my friend? rubio—his brother, was down with ehm... gepatit, english english potter what’s it? ah, anyways, is doing alright now, yes? geri here makes most delicious pestiños, must try!”

and the kind elderly lady from cyprus who always picks out the freshest of the batch for boris. “mrs. baros, how are you? you look beautiful as an orchid. this is potter, man I told you about? mrs. baros has perfect spanikopita, and takes care for nine cats! am more of dog person myself—you know this, but ah, have the most softest fur.”

and theo gradually becoming more and more used to boris showing up at hobart and blackwell’s, white paper bag in hand filled with delicacies from bakeries in town, trying anything and everything they have to offer, and getting double of what he thinks theo will enjoy.

“is olive and feta pastry, potter. is more savory. figured you would take liking to it.”

hobie never asks about his random appearances, preferring to leave the two young men to whatever it is they may be up to—like a light switch from warm smiles one day to theo grumbling in a down tone to his slavic friend the next. he never understood their dynamic, but he did know they needed each other like a pen needs ink. but one day after boris strolled into a persian bakery and gifted hobie with baklava and a large grin with his snapping whites, he realized maybe he miscalculated the need for asserting his worth in kindness and drive for involvement, for bombarding nature. maybe the wirey black haired man wasn’t half bad at all.

and so when the two officially move into an apartment down the block—they were often times spending more non-work hours away from the home anyways, hobie is the first one to help them arrange furniture; it’s a messy array of ikea’s swedish designs and the antiques theo purchased. popchyk-old and withering, goes with them upon hobie’s insistence, and mingles peacefully with the songbirds they have in a large white birdcage in the living room. one’s name is goldie, another fabritius, and the last, audrey.

the apartment is one boris found, and it’s right above a dainty italian bakery, where the two visit occasionally, tasting turrón or cannolis or whatever boris’ sweet tooth desires.

[timelcved]

                                                                       @livestrust​  said  :   👫 

𝟏. we talk so much about how planning the teams strengthens their professional relationship ,  but we don’t talk enough about what happens when it doesn’t do that .  can’t agree on everything all the time , & there are absolutely at least three times in which they reach an impasse.   the absolute tension felt throughout the arc in its entirety ?  terrifying for all around ,  & whatever sap they’re disagreeing about just knows it’s about them , acts perfectly after that.  these times always last two days & are forced to be resolved by lester & he has to sit with them like a whole babysitter & it’s humiliating ,  he makes it so ,  but it works , & they don’t disagree that badly for another year or so. they also postpone their actual sessions for two weeks because they’re secretly both incredibly petulant. 

𝟐. we also talk about just how terrible they both are with emotions & especially the emotions they may or may not feel with each other but they’ve also carved their own space with each other , & the first person to say ‘ hey you’re decidedly nicer with the other ’ is connor after he comes back. i’m not sure who he points it out to first , but it’s definitely said in the middle of the rec room ?  little breakroom  ? anyway it’s said in front of at least three people ,  neither flinch about it but suspiciously find each other avoiding any unnecessary contact for the day. they also do it the next day but it’s mostly done to mess with him ,  but they didn’t plan it ,  they’re just that in sync. it does nothing to quell the rumours & quiet betting pools started. 

𝟑. silence is their love language.  when she first meets him , she of course filled in the silence with prying questions. second session is spent with less questions , but questions are still asked , though they probably were deeper than anticipated. there are a few sessions spent in complete silence & they spent the time figuring each other out.  with time & a raptor under their belts ,  any time they have together ( sessions or also those times where she comes & crashes at his place because jess is having a loud time ) isn’t silent ,  but they don’t necessarily need to talk to know what they mean to say.  lots of quiet times spent with paints & baklava baking not too far off.  & scotch , but that’s got its ups & downs of c. 

𝟒. frankly this one is just my favorite little one but he’s literally the only one who can actually pronounce her name correctly & she is aware that anytime he does in fact full name her ,  he’s upset or anxious  (  eg . ‘ jess doesn’t carry her epipen - ’ ‘ nor i my inhaler , ’ ‘ surayra ’  ).   however ,  every single time he full names her she gets a little bit fuzzy brained about it & wonders how he likes his eggs in the morning ,  so the point is almost always lost on her ,  but she plays it off as some sort of therapeutic thing. he can’t tell it’s a lie until much later simply because it isn’t ,  it’s incredibly therapeutic for her. 

𝟓.  two weeks after he learns persian she tries to joke that he’s a little too nasally with his accent & immediately feels bad about it because he works at it for an hour till it’s perfect.  she starts picking up french & he tells her the same thing but she thinks he’s just trying to get back at her. it takes her a year & a terrible work experience to realize he’s serious , so when he visits her in the hospital he thinks she’s still suffering the side effects of the painkillers because she’s sat in the hospital bed with a strange determination as she goes through numbers in french for a good ten minutes.  after that they start some sessions going through numbers in any language as a way to reset & restart before starting anything serious.  after a year or so they just start doing it at random ,   it sometimes earns a smile from whoever is suffering .  it’s another one of their quiet assurances that they’re there. 

𝐛𝐨𝐧𝐮𝐬 !  dog’s their kid & for some reason he alerts specifically to becker’s well hidden anxiety by sitting on his right side rather than his left. it’s subtle ,  & though he’s a working dog , he ain’t a snitch , & it takes sar a terribly long time to realize it.  it’s weird , she points out ,  because that isn’t how he’s supposed to alert at all.

                                 send  👫 for five six ! headcanons for our muse’s relationships / accepting !

[almyrn]

ALMYRAN CULTURE & GEOGRAPHY

most of my inspiration is drawn from seljuk   (   & therefore by association, persian, turkish, central asian & arabic   )   culture. i imagine almyra to be more homogenous than fódlan is with it’s distinctions between the empire, the kingdom & the alliance, though there are communities that may practice opposing religions that can lead to a whole different tension than can be felt in fódlan. furthermore, almyra does not practice distinctions between noble / commoners as strictly as fódlan does & crests are no sign of high power as they are rare to unknown in almyra.

LANGUAGE

the almyran language is heavily based on turkish when grammar & the melody of sentences are concerned. native speakers are able to wrap up entire sentences in a single word. suffixes are added to the noun & indicate tenses, possessive & personal pronouns & singular / plural. there is no grammatical gender because almyrans do not care.

an example for better understanding   (   & also my favorite turkish phrase out of like three that i know.   )   :   arkadaşlarımlayım means i am with my friends.

arkadaş - friend + lar - indicating it's plural + m - possessive, in this case my + ım - personal, in this case i

FLORA & FAUNA & CLIMATE

almyra is significantly hotter than fódlan, the heat is dry & rainy days come as a rarity. therefore it comes as no surprise that most of the land is covered in sand or stone, sprinkled with the odd caravanserais here & there.   (   to be explained in the architecture section of this trainwreck.   )   the plant  - & wildlife has long since adapted to the rough conditions. most plants are able to survive on very little water, saving what they get from the few rainstorms for months on end. their leaves are large & thick to withstand the burning sun & their roots are deep in hope of finding water far below the sand.

most of the native wildlife are coldblooded reptiles, several kinds of snakes, lizards & anything that comes alive in the sun. flocks of sheep, goats & chicken are kept in the oases & cities, cows & pigs are rare to non-existent, making beef & pork quite unpopular. the most notable species that almyra is famous for are its wyverns. wild flocks still inhabit the mountainous areas of the nation, far away from the population, but most wyverns are bred in captivity & for military purposes. riders usually raised their partner themselves or grew up alongside it, forming a lifelong band. they can be as close as siblings & are often considered tp be part of the family.

claude’s wyvern is called meera, a gentle soul to anyone she likes   (   limited to claude & his direct family   )   but will not allow anyone else to touch her & bites. she hatched from her egg when claude was six years old, he fed her from the bottle & considers her his closest friend. leaving her in almyra when he had to go to fódlan broke his heart.

CUISINE

as plants that bear fruit are a rarity in almyra   (   exceptions being occasional figs, dates & a number of berries. larger cities with a reliable source of fresh water may also grow peaches, pomegranates, apricots, citrus fruits in general or even the odd strawberry. accordingly, they are quite expensive & almost impossible to afford for the majority of village bound people.   )   most meals consist of soup, meat, such as lamb, goat or hunted birds, with rice or bread, sometimes beans or corn. goat milk & cheese are a popular source of calcium. for those lucky enough to live by the sea, fish makes a nice addition to the otherwise carb-heavy diet.

baklava   (   thin layers of dough filled with chopped nuts & honey / syrup, EXAMPLE   )   or halva   (   sweet confections, EXAMPLE   )   are popular dishes & eaten primarily for celebrations. sweet foods are often eaten for celebratory purposes such as weddings, birthdays & even the death of a family member.

ARCHITECTURE & some more GEOGRAPHY

the primary building material is stone, obviously, as it’s durable & the most common resource found in almyra. most towns will consists almost entirely of square / rectangular stone houses with a flat or straw roof. window panes are rare, most windows are covered by a curtain or sheet. as is the door, wood, too, is expensive to come by.

large towns or cities are located far apart from each other, all of them littering near the few oases with villages again dotted around them, living in a symbiotic relationship with the cities. 

for those unlucky enough to cross the desserts, the almyrans built  caravanserais   (   EXAMPLE ONE   /   EXAMPLE TWO   )   along the way, inns located strategically to give travelers a place to rest. they are often build into mountains, providing shade & even fresh water as the royal family ensures they are well supplied

one leaving the towns to head for the larger cities will see their difference is quite jarring. though the foundations are similar, the richer parts of almyra added not so subtle decoration to their houses, hand painted tiles stuck to the stone, the roof a dome instead of a flat, supported by an ornamental vaulting. the palace is especially famous for those.   (   EXAMPLE   )   if one wants to flaunt wealth, the tiles are decorated with jewels instead of paint & though claude thinks it tacky, most palace ceilings are covered in sapphires, rubies, emeralds & amethysts. 

@vixencharme​ wanted to be tagged

[asimplylucia]

carobaldoni replied to your photo “I tried something new this weekend and baked some baklava because my...”

I LOVE arabian desserts! (I'm not sure if it's the right word) everything made with "masa phila or philo"@asimplylucia sendme some!!! ������

I’d like to share it with you! It was good but my brother’s theory is that a recipe is even better the second time you try it so... it will be better next time. As far as I know, it is either Turkish or Persian but you can find baklava in the Levant, Balkans, Maghreb... Here’s what it looked like in my favorite dessert plate:

[kembungsusu]

Golden syrup cake (Baklava cake). Barry Lewis is back showing you how to make fantastic food. This week he shows you how to make this sticky golden syrup sponge cake, perfect for impressing. There really isn't anything quite like Golden Syrup and it pains me to think it's not readily available all over the world.

A deeply comforting bake that's perfect for sharing, served warm or cold! Brush your cake with a little extra golden syrup - though this is optional, the cake is plenty sweet on its own. Decorate with orange zest strips or.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, golden syrup cake (baklava cake). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Golden syrup cake (Baklava cake) is one of the most well liked of current trending meals on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. Golden syrup cake (Baklava cake) is something which I've loved my entire life. They're nice and they look wonderful.

Barry Lewis is back showing you how to make fantastic food. This week he shows you how to make this sticky golden syrup sponge cake, perfect for impressing. There really isn't anything quite like Golden Syrup and it pains me to think it's not readily available all over the world.

To get started with this particular recipe, we have to first prepare a few components. You can have golden syrup cake (baklava cake) using 21 ingredients and 33 steps. Here is how you cook it.

The ingredients needed to make Golden syrup cake (Baklava cake):

{Make ready 3 cups (600 g) of plain flour.

{Prepare 1 cup (200 g) of sugar.

{Get 1 cup of milk.

{Take 1 cup of soft butter.

{Take 5 of eggs.

{Take 1 tbsp of baking powder.

{Make ready 1 tbsp of cardamom.

{Make ready 1/4 tsp of salt.

{Prepare 2 tsp of saffron water.

{Get 1 tsp of vanilla extract.

{Get of For syrup.

{Make ready 1 cup (100 ml) of water.

{Get 3 cups (600 g) of sugar.

{Make ready 1/2 cup of rose water or orange blossom.

{Make ready 1/2 of fresh lemon.

{Prepare 2 tsp of saffron water.

{Make ready of For glazing.

{Take 1 of egg.

{Take 2 tsp of saffron water.

{Get 1 tbsp of plain yogurt.

{Make ready 1 tsp of vanilla extract.

Baklava is a Greek dessert made from layers of buttered filo dough alternated with a nut-sugar-spice mixture, which is then baked until golden brown and then soaked in a chilled Mmmmmm honey syrup. I've been thinking about making a baklava cake for a long time now, so I decided to google it. From extra syrupy cakes like portokalopita, karidopita or giaourtopita to Greek pastry desserts, like kataifi or galaktoboureko. One thing all these desserts have in common is of course the moist of scented syrup, which makes each one just irresistible!

Instructions to make Golden syrup cake (Baklava cake):

Preheat the oven to 175C. Grease baking tray with butter. Set aside..

Crack 5 eggs in mixer bowl. Add sugar and beat together until slightly fluffy..

Add 2tsp saffron water and butter. Combine together..

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Then add cardamom, salt, 1tsp vanilla extract and ½ cup milk. Mix all well..

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Add flour and baking powder to the egg mixture and combine all together for 2 minutes..

Finally add ½ cup of milk again..

Pour cake mixture in the baking tray. Now, to make the glazing top of the ckae, we need to crack last egg in a bowl. Add yogurt, 2 tsp saffron water, 1 tsp vanilla extract and mix well..

And spread the mixture top of the cake. Place it in the oven and bake it for 35-40 minutes..

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While cake is baking, we prepare the syrup. In a pot with 100 ml water, add sugar, rose water or orange blossom, lemon juice and saffron water. Let it boil for 10 minutes, then turn off the heat and let it cool..

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Once cake is ready, let it cool. Cut it into small pieces..

Pour cold syrup top of the cold cake and let it soak for 2 hours. Your delicate cake with amazing taste is ready to be served..

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Ingredients.

What kind of nuts are in Baklava? See more ideas about golden syrup cake, loaf cake, golden syrup. Baklava Cake is traditionally made on Persian holidays as well as casual dinner parties. Mix the spices and sugar with coarsely chopped walnuts in a small bowl. Pour all of the lukewarm syrup over the entire hot Baklava (Baghlava) Cake including the borders.

So that's going to wrap it up with this exceptional food golden syrup cake (baklava cake) recipe. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[thesweetblossoms]

The Flower Of Life 🐝

🙏One of my favorite memories of my trip to New York was the breakfast spread at my friend Aveen’s engagement party, at her parents house, in Huntington, Long Island. I went over early after our hair style appointment, to help with the organizing and decorating, placing delicate robins eggs, crystal votives full of pillar candles, plethora of pistachio, almonds, cashews, walnuts, dates, baklava and many more treats. But, before we could begin, we first had a sumptuous breakfast including tomatoes, cucumber, labneh with zaatar and olive oil, flatbreads, boiled eggs, walnuts hard cheeses and fruits. I was pleased by the delicious, simple and delightful spread that fueled our travails as the day of hope, magic and evocative romance continued into the night. One of my aunts once told me that people seldom forget your hospitality and what you were fed when your visited their house, as such, we were taught early about the generosity, memory and culture of sharing food, I was reminded this art and craft even more as I ate with my dear friend, surrounded by her families lovely Persian carpets, middle eastern artifacts, art, flowers and candles on such a happy day.🦋

🌱Today, I created the flower of life pattern using my pencil, compass and ruler. It was magically comforting, evocative and enthralling to compose circles on paper, creating the gorgeous pattern. The repetition, focus and concentration required to create the design led to a mood of peace, relaxation and insightfulness, as I lost sense of time through the meditative, flow state or creating circles. For perhaps, the complexity of reality can be distilled simply, in the two dimensional, trough the act of creating circles, depicting the oneness, singularity and uniformity present in every element. Afterwards, looking at the rhythm, the definiteness and the shapes within the pattern, eases us causally and freely into dream states, as we we begin to comprehend the unknown worlds, hinted through the seemingly evident before our eyes. ♾

🌵As everyone is hoarding toilet paper, cleaning supplies and hand sanitizer during the outbreak of Covid-19. I decided to create my own version, using supplies that we generally keep in our house. There is an amazing feeling of creating your own products, whether it is a healing pomegranate face oil, a delicate rose water mist, a lime honey exfoliating scrub or an argan oil hair conditioner, knowing that you are using high quality, simple products without artifice or superfluous branding. Additionally, it is beneficial to learn the skills to produce everyday household items that we may need during an emergency, or when panic sets in and we bide our time till the wretched virus is eliminated. 🌴

The Love Atelier Hand Sanitizer

Recipe:

One Part Aloe Vera Gel Three Parts Rubbing Alcohol A Few Drops Of Essential Oil: I used Rose, Ylang Ylang and Neroli.

[guideseeder67-blog]

Chocolate Hazelnut Baklava and Middle Eastern Month on the blog!

go to link

viagra generico 25 mg pagamento online a Torino Happy September, everyone! Wow, I cannot believe fall is upon us. It is my absolute favorite season, and I am just over the moon excited about sweater weather, fall beer, and all those lovely fall baked goodies. 

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source So I’ve come up with this thing. I’m calling it Middle Eastern Month. Basically for the month of September, I will be doing nearly all Middle Eastern-inspired recipes on the blog!

free accutane powered by vbulletin This all started because I was thinking of fun things I could do for the blog. Things experimental and different. I thought about a how-to baking techniquet series (which I think I’m going to do in the winter), writing more about photography tips (which has already started, and you can expect more frequent posting there!), and focusing on a specific cuisine.

http://maientertainmentlaw.com/?search=does-accutane-cause-blindness So in focusing on a specific cuisine, I wanted to start off with my absolute favorite cuisine, Middle Eastern food. From Turkish to Armenian to Israeli to North African, it’s going to be flavor-packed and absolutely delicious.

http://cinziamazzamakeup.com/?x=viagra-generico-200-mg-prezzo-a-Firenze

http://buy-generic-clomid.com/ Some recipes will be more traditional (Persian Love Cake and Ma’amoul), and some will be more flavor-inspired (Tahini Brownies and Pistachio Nougat). And I’ve thrown in a few of my absolute favorite dips and spreads in there, too (hello Muhammara, you glorious thing).

alcohol use on accutane We start today with one of my favorite takes on a classic, this Chocolate Hazelnut Baklava from my old employer, Sofra,’s cookbook  http://maientertainmentlaw.com/?search=buy-online-genuine-merck-propecia Soframiz.

When I worked at Sofra years ago, I was in charge of cutting up the baklava into those perfect triangles. The result was always messy because I created so many little crumbs, and always delicious because I got to eat so many little crumbs.

It feels so right to start off this month with a recipe from my employer who was my true introduction to the world of Middle Eastern food, after all.

Happy Middle Eastern Month, you guys! I, for one, cannot wait!

Chocolate Hazelnut Baklava

Ingredients

For the syrup

2 cups water

1 1/2 cups honey

1 cup sugar

1/2 cup cocoa nibs

2 whole cinnamon sticks

For the filling

1 pound whole blanched hazelnuts

12 ounces extra bittersweet chocolate (I used 84%), coarsely chopped

1 1/2 tablespoons ground cinnamon

About 9 oz / 12 sheets phyllo

12 oz melted clarified butter

Directions

To make the syrup, combine the water, honey, sugar, cococa nibs, and cinnamon sticks in a saucepan and bring to a boil, stirring to dissolve the sugar. Once boiling, lower the heat and keep at a low boil for 15 minutes. Set aside to cool. Strain; you should have 2 1/2 cups of syrup.

Preheat oven to 350°F.

To make the filling, spread out the hazelnuts on a rimmed baking sheet in a single layer. Bake until toasted, 12-15 minutes. Set aside to cool slightly. Keep oven going at 350°F.

Using a food processor, pulse the hazelnuts until finely ground. The texture should resemble tiny pebbles. Remove from food processor and place in a large bowl.

In the same food processor, pulse the chocolate into similarly sized pieces to the hazelnuts. Remove from food processor and add to the bowl of chopped hazelnuts. Add in cinnamon and stir to combine. Set aside.

Cut the phyllo into 9" X 13" pieces, Generously butter the bottom and sides of a 9" X 13" baking dish. 

Place one sheet of phyllo in the pan and somewhat generously butter the top using the melted clarified butter and a pastry brush. Repeat until you have 8 sheets of phyllo for the bottom layer.

Spread 2 cups of hazelnut chocolate filling evenly over the phyllo. Layer and butter four sheets of phyllo. 

Again spread 2 cups of hazelnut chocolate filling evenly over the phyllo. Again layer and butter four sheets of phyllo. 

Spread the remaining hazelnut chocolate filling on top. Layer and butter ten sheets of phyllo for the top layer. Let sit at room temperature for 20-30 minutes, so the butter solidifies a bit. 

Using a ruler, cut the baklava into 3" X 3" squares; this will leave a small amount at one end. Cut each square diagonally into two triangles. 

Bake at 350°F for 25 minutes, then lower the temperature to 300°F and bake for an additional 45-50 minutes, until golden brown and the top layers of phyllo appear separated.

Remove from oven and ladle the cocoa nib and honey syrup evenly over the hot baklava. Set aside to cool for at least 2 hours, preferably 3-4. 

Remove the baklava by carefully sliding a thin spatula down and under the sides of the pan. ENJOY!

by Sarah | Broma Bakery

Recipe Notes

Recipe from Soframiz, the unreal cookbook by my former employer!

Loading nutrition data...

Source: https://bromabakery.com/2018/09/chocolate-hazelnut-baklava.html

[visiononion28-blog]

Chocolate Hazelnut Baklava and Middle Eastern Month on the blog!

go to link

viagra generico 25 mg pagamento online a Torino Happy September, everyone! Wow, I cannot believe fall is upon us. It is my absolute favorite season, and I am just over the moon excited about sweater weather, fall beer, and all those lovely fall baked goodies. 

using less than 1 mg propecia pills

source So I’ve come up with this thing. I’m calling it Middle Eastern Month. Basically for the month of September, I will be doing nearly all Middle Eastern-inspired recipes on the blog!

free accutane powered by vbulletin This all started because I was thinking of fun things I could do for the blog. Things experimental and different. I thought about a how-to baking techniquet series (which I think I’m going to do in the winter), writing more about photography tips (which has already started, and you can expect more frequent posting there!), and focusing on a specific cuisine.

http://maientertainmentlaw.com/?search=does-accutane-cause-blindness So in focusing on a specific cuisine, I wanted to start off with my absolute favorite cuisine, Middle Eastern food. From Turkish to Armenian to Israeli to North African, it’s going to be flavor-packed and absolutely delicious.

http://cinziamazzamakeup.com/?x=viagra-generico-200-mg-prezzo-a-Firenze

http://buy-generic-clomid.com/ Some recipes will be more traditional (Persian Love Cake and Ma’amoul), and some will be more flavor-inspired (Tahini Brownies and Pistachio Nougat). And I’ve thrown in a few of my absolute favorite dips and spreads in there, too (hello Muhammara, you glorious thing).

alcohol use on accutane We start today with one of my favorite takes on a classic, this Chocolate Hazelnut Baklava from my old employer, Sofra,’s cookbook  http://maientertainmentlaw.com/?search=buy-online-genuine-merck-propecia Soframiz.

When I worked at Sofra years ago, I was in charge of cutting up the baklava into those perfect triangles. The result was always messy because I created so many little crumbs, and always delicious because I got to eat so many little crumbs.

It feels so right to start off this month with a recipe from my employer who was my true introduction to the world of Middle Eastern food, after all.

Happy Middle Eastern Month, you guys! I, for one, cannot wait!

Chocolate Hazelnut Baklava

Ingredients

For the syrup

2 cups water

1 1/2 cups honey

1 cup sugar

1/2 cup cocoa nibs

2 whole cinnamon sticks

For the filling

1 pound whole blanched hazelnuts

12 ounces extra bittersweet chocolate (I used 84%), coarsely chopped

1 1/2 tablespoons ground cinnamon

About 9 oz / 12 sheets phyllo

12 oz melted clarified butter

Directions

To make the syrup, combine the water, honey, sugar, cococa nibs, and cinnamon sticks in a saucepan and bring to a boil, stirring to dissolve the sugar. Once boiling, lower the heat and keep at a low boil for 15 minutes. Set aside to cool. Strain; you should have 2 1/2 cups of syrup.

Preheat oven to 350°F.

To make the filling, spread out the hazelnuts on a rimmed baking sheet in a single layer. Bake until toasted, 12-15 minutes. Set aside to cool slightly. Keep oven going at 350°F.

Using a food processor, pulse the hazelnuts until finely ground. The texture should resemble tiny pebbles. Remove from food processor and place in a large bowl.

In the same food processor, pulse the chocolate into similarly sized pieces to the hazelnuts. Remove from food processor and add to the bowl of chopped hazelnuts. Add in cinnamon and stir to combine. Set aside.

Cut the phyllo into 9" X 13" pieces, Generously butter the bottom and sides of a 9" X 13" baking dish. 

Place one sheet of phyllo in the pan and somewhat generously butter the top using the melted clarified butter and a pastry brush. Repeat until you have 8 sheets of phyllo for the bottom layer.

Spread 2 cups of hazelnut chocolate filling evenly over the phyllo. Layer and butter four sheets of phyllo. 

Again spread 2 cups of hazelnut chocolate filling evenly over the phyllo. Again layer and butter four sheets of phyllo. 

Spread the remaining hazelnut chocolate filling on top. Layer and butter ten sheets of phyllo for the top layer. Let sit at room temperature for 20-30 minutes, so the butter solidifies a bit. 

Using a ruler, cut the baklava into 3" X 3" squares; this will leave a small amount at one end. Cut each square diagonally into two triangles. 

Bake at 350°F for 25 minutes, then lower the temperature to 300°F and bake for an additional 45-50 minutes, until golden brown and the top layers of phyllo appear separated.

Remove from oven and ladle the cocoa nib and honey syrup evenly over the hot baklava. Set aside to cool for at least 2 hours, preferably 3-4. 

Remove the baklava by carefully sliding a thin spatula down and under the sides of the pan. ENJOY!

by Sarah | Broma Bakery

Recipe Notes

Recipe from Soframiz, the unreal cookbook by my former employer!

Loading nutrition data...

Source: https://bromabakery.com/2018/09/chocolate-hazelnut-baklava.html

[voidofmymind]

Tagged (A-Z)

Tagged by: @cactushell

Rules: Copy this post into a new text post, remove my answers and put in your own. when you are done tag up to 10 people and also tag the person that tagged you… most importantly, have fun!

A / Age - 18

B / Biggest fear - Being forgotten/alone

C / Current time - 10:27PM

D / Drink you had last - coffee

E / Everyday starts with - “Jesus christ mom im up and yes i turned the coffee maker on last night”

F / Favorite song - Because I’m a 2007 emo at heart, Welcome To The Black Parade

G / Ghost beliefs - I know theyre real. Its more of a comfort when I alert them of my ability to feel them.

H / Hobby - Art and Violin

I / In love with - Love/affection,validation/praise, and a fucking cutie pie ;)

J / Jealous of - people who can actually draw well

K / Killed someone - i’ve killed a few chickens and a pig if that counts, but that was to sell 

L / Last time you cried - like 2 hours ago. i’m a cry baby

M / Middle name - i have like four 

N / Number of siblings - great question. i know for sure that i have a younger half brother and an older half sister

O / One wish - that our president wasnt a cheeto with month old ramen hair

P / Person you last texted - my AP Shittalk chat

Q / Questions you’re always asked - “You’re gay/queer?”

R / Reasons to smile - i legit only smile because of music and friends anymore

S / Song last sang – Human by The Killers

T / Time you woke up -  4am because highschool

U / Underwear color - Black

V / Vacation destination – Ashland Oregon

W / Worst habit - telling everyone and anyone i wanna kms

X / X-rays you have had – when i broke my jaw and my wrist and bruised three ribs in one go

Y / Your favorite food - Persian Baklava. its always gonna have a special place in my heart

Z / Zodiac sign -  ♒

[milkpretzels]

48 Recipes for 2017 (1/2)

r In my attempt to come up with 12 different cuisines I’d like to try making for 2017, I accidentally came up with 24. I picked 4 for each, even though this only leads to 48/52 weeks each year I’m fine with that, it gives me wiggle room or an off day. Here’s the first year!

I randomized the list so here’s what I’ve got! Feel free to tell me your favorite dishes/recommendations  if you have any and I’ll work them in.

January 2017: Vietnamese - Kinda funny that I’m starting with this one, as I probably know the least about it other than pho and banh mi; the former of which I’ve been craving for weeks and the latter of which I’m.... not a fan orz.

1. Bò Kho- Because who would I be if I didn’t start off 2017 with a beef stew 2. Phở - Let me live alright........  3. Canh Bap Cai Nhoi Thit - Stuffed cabbage soup, as cabbage is something I’ve learned that I like in the past year or so. Will probably combine with next one to fit 4 in one month 4. Gỏi cuốn - Spring rolls, which is leading me to realize: Considering I’ve never been a pork, shrimp, or seafood person, I might have to start looking into vegetarian recipes more often. Will probably replace pork with chicken and avoid/omit seafood :S

Febuary 2017: Swedish - I’m not gonna lie, I know next to nothing about Sweden too. Hey tho isn’t this an opportunity for me to learn more about these cultures? Although, it seems like a lot of these seem to call for lingonberry jam on the side, not something I foresee being available in Bing so I might ask my mom to go to IKEA and send me some up (also subtly planting the idea of going to IKEA forwhen she goes furniture shopping for her new apartment huehuehe)

1.  Köttbullar - Swedish meatballs...... listen. Will hopefully make these for myself on valentines day 2. Jansson’s Temptation - Apparently a christmas dish, will probably swap anchovies out for capers.  3. Ärtsoppa - Yellow split pea soup 4. Pitepalt - this one seems a bit too simple, but hey. Scandinavian food. I found a recipe that calls for bacon so that should at least be nice.

March 2017: Greek - oh fuck yes im gonna eat bread with olive oil at every goddamn meal. ive never been a huge fan of olives but for the sake of authenticity i’ll probably keep them in at the first recipe. 1. Tzatziki - I always thought this was an Israeli invention but im not surprised it’s greek. a childhood classic 2. Greek Salad - Will probably go with the leftover tzatziki ill inevitably have LOL 3. Moussaka - i’m kind of neutral about eggplants but this is a staple and looks pretty damn good 4. Baklava - i have a feeling this wont come out great when i make it and thats okay LOL

April 2017: Argentinian - A close family friend grew up there, and my brother spent a year teaching English here, which is why I want to include it here.  1. Asado - i dont know how i can pull off barbeque in a tiny apartment but apparently it’ll be a crime not to include this argentinian staple 2. Carbonada - did you guys kno? i love...... stew 3. Choripán - sausage is a weird thing that i ignore my usual dietary choices for, i blame my parents. plus i have such a weakness for street food (well, it’s not street food if you make it in your kitchen but you know what i mean) 4. Chimichurri - Realistically? I will probably make this with the asado, since spring break is in april and i doubt ill be cooking thatweek

May 2017: Soul Food - Distinct enough from american food (another month), I’ve never really been south of the Mason Dixon Line. I have at least 2 friends who I know would recommend/swap out a recipe for me here. 1. Hushpuppies - these look........ amazing...... (im gonna toss scallion in. let me live) 2. Black eyed peas & Cornbread - 2 for one because these are both “mom” foods in a way and i’m not sure if either would entirely satisfy my hunger on their own 3. Chicken and Waffles - okay feel free to drag me but ive never had this there i said it (deep frying is also a process that scares me but all of 2017 will be filled with fear so) 4. Oxtails with gravy - maybe throw some collard greens in? idk man

June 2017: Moroccan - I had to actively balance the overlap between Mediterranean and israeli foods here too.  1. Chickpea Stew - coriander seems to be a popular spice in moroccan food! 2. Lamb Tagine - I knew I had to include lamb, it was between this and kebabs, but I’ll save those for later hehe 3. Chicken Marrakesh - again, more chickpeas!  4. Maghrebi mint tea - It’s odd to consider tea it’s own recipe, in the middle of summer no less, but I think the cultural significance makes up for it

July 2017: Colombian - rip to my crush on the immaculate alex carillo. see you space cowboy.... regardless i wanted more central and south american cuisine  1. Arroz con coco - simple yet elegant?  2. Empanada - im just praying i dont butcher it yaknow 3. Sudado de Pollo - speaks for itself here 4. Bandeja Paisa - I feel like this is one i will probably make with/eat with friends

August 2017: Filipino - I texted claude and got a response back within seconds this was the easiest one to find dishes for 1. Lumpia - excellent 2. Pancit - cabbage, chicken, noodles hell yes 3. Chicken adobo - this speaks for itself 4. Sisig - Claude mentioned lechon but i don’t really look forward to pork.... why am i such a picky eater...... anyway im always a fan of sizzling meat

September 2017: Cajun - This is really just me admitting that I want more of the holy trinity (green bell pepper, onion, celery) in my life  1. Po’ Boy - Sloppy roast beef sandwich? 2. Brochette - Some form of skewer, will have to find a specific recipe 3. Gumbo - Will have to make sure I can get okra for this? 4. Jambalaya - Crystal’s favorite! The one she made was fantastic and Iwant her recipe

October 2017: Italian - I originally split this into two months, emphasizing on pizza and pasta. after some strong encouragement and scorn (??) i’ve decided to look up other italian dishes and make the second month “american food” 1. Risotto - I accidentally made this once and i want to do it justice, in the name of milan 2. Bruschetta - Pat and Caroline have made really good bruschetta several times so perhaps ill hit them up 3. Sicilian - This is vague because I’m gonna ask andrew! one of my favorite biochemists and culinary aficionados  4. Gnocchi - I have a feeling this is gonna be a pain in the ass but i love it so it’ll be well worth it

November 2017: Persian - I’m expecting a lot of rice pilafs and saffron here 1. Kebab - chicken? lamb? the world’s my oyster, i just wanna do something classic here 2. Ash-e jow - I’ve never had barley soup but i do love both of those things! 3. Fesenjan - Same reasoning but pomegranate soup! 4. Tahdig - crunchy fried rice 

December 2017: Ukrainian - This one is timed nicely because Polina’s birthday is the 17th! I’ll probably convince her to cook with me each time hehehe 1. Chicken kiev - another classic 2. Varenyky - Ukrainian variation of pirogi (I decided to leave polish food out of this mix) 3. Holubtsi - The beautiful cabbage rolls I’ve grown to love, like tamales but you also eat the outer portion 4. Green borscht - sadly, i’ve made borscht and didn’t like it (beets aren’t my thing) but this version doesn’t contain beets!

[loafseat0-blog]

Chocolate Hazelnut Baklava and Middle Eastern Month on the blog!

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viagra generico 25 mg pagamento online a Torino Happy September, everyone! Wow, I cannot believe fall is upon us. It is my absolute favorite season, and I am just over the moon excited about sweater weather, fall beer, and all those lovely fall baked goodies. 

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source So I’ve come up with this thing. I’m calling it Middle Eastern Month. Basically for the month of September, I will be doing nearly all Middle Eastern-inspired recipes on the blog!

free accutane powered by vbulletin This all started because I was thinking of fun things I could do for the blog. Things experimental and different. I thought about a how-to baking techniquet series (which I think I’m going to do in the winter), writing more about photography tips (which has already started, and you can expect more frequent posting there!), and focusing on a specific cuisine.

http://maientertainmentlaw.com/?search=does-accutane-cause-blindness So in focusing on a specific cuisine, I wanted to start off with my absolute favorite cuisine, Middle Eastern food. From Turkish to Armenian to Israeli to North African, it’s going to be flavor-packed and absolutely delicious.

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http://buy-generic-clomid.com/ Some recipes will be more traditional (Persian Love Cake and Ma’amoul), and some will be more flavor-inspired (Tahini Brownies and Pistachio Nougat). And I’ve thrown in a few of my absolute favorite dips and spreads in there, too (hello Muhammara, you glorious thing).

alcohol use on accutane We start today with one of my favorite takes on a classic, this Chocolate Hazelnut Baklava from my old employer, Sofra,’s cookbook  http://maientertainmentlaw.com/?search=buy-online-genuine-merck-propecia Soframiz.

When I worked at Sofra years ago, I was in charge of cutting up the baklava into those perfect triangles. The result was always messy because I created so many little crumbs, and always delicious because I got to eat so many little crumbs.

It feels so right to start off this month with a recipe from my employer who was my true introduction to the world of Middle Eastern food, after all.

Happy Middle Eastern Month, you guys! I, for one, cannot wait!

Chocolate Hazelnut Baklava

Ingredients

For the syrup

2 cups water

1 1/2 cups honey

1 cup sugar

1/2 cup cocoa nibs

2 whole cinnamon sticks

For the filling

1 pound whole blanched hazelnuts

12 ounces extra bittersweet chocolate (I used 84%), coarsely chopped

1 1/2 tablespoons ground cinnamon

About 9 oz / 12 sheets phyllo

12 oz melted clarified butter

Directions

To make the syrup, combine the water, honey, sugar, cococa nibs, and cinnamon sticks in a saucepan and bring to a boil, stirring to dissolve the sugar. Once boiling, lower the heat and keep at a low boil for 15 minutes. Set aside to cool. Strain; you should have 2 1/2 cups of syrup.

Preheat oven to 350°F.

To make the filling, spread out the hazelnuts on a rimmed baking sheet in a single layer. Bake until toasted, 12-15 minutes. Set aside to cool slightly. Keep oven going at 350°F.

Using a food processor, pulse the hazelnuts until finely ground. The texture should resemble tiny pebbles. Remove from food processor and place in a large bowl.

In the same food processor, pulse the chocolate into similarly sized pieces to the hazelnuts. Remove from food processor and add to the bowl of chopped hazelnuts. Add in cinnamon and stir to combine. Set aside.

Cut the phyllo into 9" X 13" pieces, Generously butter the bottom and sides of a 9" X 13" baking dish. 

Place one sheet of phyllo in the pan and somewhat generously butter the top using the melted clarified butter and a pastry brush. Repeat until you have 8 sheets of phyllo for the bottom layer.

Spread 2 cups of hazelnut chocolate filling evenly over the phyllo. Layer and butter four sheets of phyllo. 

Again spread 2 cups of hazelnut chocolate filling evenly over the phyllo. Again layer and butter four sheets of phyllo. 

Spread the remaining hazelnut chocolate filling on top. Layer and butter ten sheets of phyllo for the top layer. Let sit at room temperature for 20-30 minutes, so the butter solidifies a bit. 

Using a ruler, cut the baklava into 3" X 3" squares; this will leave a small amount at one end. Cut each square diagonally into two triangles. 

Bake at 350°F for 25 minutes, then lower the temperature to 300°F and bake for an additional 45-50 minutes, until golden brown and the top layers of phyllo appear separated.

Remove from oven and ladle the cocoa nib and honey syrup evenly over the hot baklava. Set aside to cool for at least 2 hours, preferably 3-4. 

Remove the baklava by carefully sliding a thin spatula down and under the sides of the pan. ENJOY!

by Sarah | Broma Bakery

Recipe Notes

Recipe from Soframiz, the unreal cookbook by my former employer!

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Source: https://bromabakery.com/2018/09/chocolate-hazelnut-baklava.html