#pistatio

[scaredeverything]

Farmhouse Kids Example of a small country girl cork floor, white floor, wallpaper ceiling and shiplap wall kids' room design with green walls

[detentiontrack]

So far we've got umm

1. Cashew

2. Peanuts

3. Pistatios?

4. Things that are like rice cakes but taste like burnt parmesan cheese

5. They all taste like they've been soaked in whole milk?

Eating a snack mix I've never had before in the dark & I have no idea what is in it and can't see what's in it.... There are certainly shapes and flavors. What am I eating lol

[rrrroyale]

[petitepinard]

[tejaideja]

Available here.

[infamisparrhesiastes]

not that this is helping me in my #healingjourney, regarding my condition of #severe #IBS #irritablebowelsyndrome but it wasa #tasteytreat in my #healing #journey regarding my #fullmouthrestoration since i hav no teeth rite now & hav 9 #dentalimplants fusing 2 my upper & lower jaw, this #blended #pistatios & #coconut seriously, thats all i put in this #yummy #foodporn #delicious #treat was #amazing & a much bettr choice regarding my #health in general vs. the candybar, soda, or ice cream i used 2 turn 2 wen in need ofa treat. the #texture & #flavor was a #perfectbalance but b careful not 2 eat 2 much cus it cud hav less thn desirable consequences. that being sed, i want 2 thank @ninjablender_official @ninjablenders #ninjablender 4 havin the #power 2 blend these ingredients so smoothly, not smoothie, but smoothly. & no, i DO NOT want 2 promote my post on yr lame ass #spamprofile, so dont evn bothr... evn tho i know u most likely will #harrass me w/yr intrusive #spam #comments w/yr #spambots i cant believe i get punished by @instagram #instagram 4 being #spammed by these aggressive profiles!!! https://www.instagram.com/p/CRmYKNNrtIG/?utm_medium=tumblr

[luxtheumbreon]

Vent art never helps me tbh.

[arajionator]

Pistatio

[renato-crepaldi]

Marbled Paper Porn: Pistatio green and coffee brown, with tan, metallic gold and metallic bronze in this gorgeous French Curl over Nonpareil marbled paper by Renato Crepaldi.

[tommy-matsu]

2020年　松田一善ライブスケジュール

■花街キャンペーン実施中！合言葉「花街パラディーゾ」と言ってください！

↑　ためらわないで下さい。。ラで舌を巻いて下さい！

bandcamp登録しました

https://kazuyoshimatsuda.bandcamp.com/track/pistatio

https://www.youtube.com/watch?v=STwHxmItGbM&feature

11月30日（月）阿佐ヶ谷ソウル玉　松田一善にて出演！ゲストでギタリストの小川トオルさんをお招きしてのライブとなります。

メインは、新城秀樹の電気スルメ（ほぼ、OWLS）bass：明井幸次郎、guitar：北川剛、DR：松川敬一

past--------------------------------------------------------

１月２６日（日）阿佐ケ谷イエロービジョン　養生テープスにて出演

　　　ムーズイヵキオスク企画

１月３１日（金）中野坂上aja ソロにて出演

２月１２日（水）池袋ソウルMJ マスター＆ザ・モチベーションズにて出演

２月２３日（日）中野ステレオ　ソロにて出演

２月２８日（金）阿佐ケ谷イエロービジョン　養生テープスにて出演

４月１５日（水）四谷ソケースロック マスター＆ザ・モチベーションズにて出演　コロナの影響にて中止となりました。

8月15日（土）中野坂上aja　愛と平和の祭典　松田一善にて出演

9月16日（水）池袋バレルハウス　松田一善にて出演

　　バレルハウス25th記念

12日（土）出演者　AZUMI＆本田珠也　

16日（水）出演者　muse、松田一善、能登谷健二、son燻三郎

9月25日（金）中野坂上aja ソロにて出演

[needlesmasa]

Anatometal Titanium Blue Captive Ring with Gem Ball Pistatio (not done by me) Anatometal-アナトメタル- キャプティブビードリング 素材：チタン カラー：ブルー ジェム：ピスタチオ 部位：ヘリックス #nine #ninebodypiercing #bodypierce #bodypiercing #bodypiercings #bodypiercingstudio #nagoya #osu #yabacho #aichi #sakae #anatometal #ナイン #ナインボディピアッシング #ボディピアッシング #ボディピアス #ピアッシング #ピアス #名古屋 #矢場町 #大須 #栄 #愛知 #アナトメタル @nine_bodypiercing @anatometalinc @needlesmasa @worldpiercings (NINE BODY PIERCING)

[medicgirlgreenme-blog]

Kroger Trail Mix Mission

My Magazine Sharing Network sent me coupons and free samples of Kroger Almonds and mini-pretzels. The mission was to create my own trail mixes. With the coupons I used Kroger brands of Almonds, Honey Cluster cereal, peanuts, mini-marshmallows, milk chocolate chips and So Cheesy crackers.Also added dried cranberries and pistatios of other brands. Below I posted my trail mix combos. My favorite was dried cranberries, mini-chocolate chips, honey cluster cereal and pistatios, mini marshmallows. Loved the affordable snack options from Kroger! #Krogerfaves #TeamSweet #MymagazineSharing #FreeSamp

[deliceshopping]

Saffton , pistatios and rose flower pudding . ... Delice.efood : A delightful shopping experience through delicious food Collection . DM to order ... . . . #safron #caviar #pistachio #nuts #driedfruit #nougat #dates #honey #singapore #delicious #foodlover #healthyfood #malaysianfood #malaysia #kualalumpur #makan #jjcm #makanmakan #foodpornmalaysia #malayfood #klfoodie #halalfood #kelantan #kl #kotabharu #jerawat #jeragat #kulitkusam #parutjerawat #kurusbadan (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/B_tXX44JvKm/?igshid=bne2zkstpz9j

[bakingboushon-blog]

Florentines: those nuts and fruits candied, spread thin, and coated with chocolate.  Looking at the stunning pictures in the Bouchon Bakery book I was sure it would take me a long time to get these right.  I had never tried to bake any thing like this.  There were many steps that had to be done the night before.  There were also tequniches I had never heard of before such as “fraiser (or fraisage).  This is a process of mixing and streachind the dough for the Pâte Sucrée.  The Pâte Sucrée is best made and left overnight in the fridge.  The Candied Orange Peel also needed to be made and left in the fridge over night.  I was a not at all sure how many of these I would have to make for them to turn out right.

I felt the need to have everything just as the book requested so I blanched my almonds and spent forever getting those skins off the slivered almonds that I blanched.  I had the idea that it would be easier to blanch slivered almonds than to blanch whole almonds and then sliver them.  I still think this might be true but I think it was an unnecessary expenditure of time.  I was also worried since the only Burne pâte à glacer I could find was online in an 11 lb tub for $72.88 with it taking a month or more to get to me.  The optional method was to temper my own chocolate and work with that for coating the backs of the cookies.  I decided that in order to keep going on this venture I needed to take the optional method and just temper my own chocolate.

  Traditional Florentines do not have a Pâte Sucrée component to them.  Pâte Sucrée is just a flakey cookie base that is also used in Tarts.  After making these I agree with the book that this is a great addition to the Florentines.  Although not traditional it makes them into, like my son said, “a little pie”.  They are easy to hold and have a more substatial feel to them.

Holding my breath I started making the Florentines.  I started with the Pâte Sucrée.

Pâte Sucrée:

375 grams of all-purpose flour

46 grams  and 94 grams of powdered sugar

47 grams of Almond flour

225 grams of butter

1/2 vanilla bean

56 grams eggs

I started with sifting the flours and 46 grams of powdered sugar togeather.   I then whiped the butter until it looked like mayo and would form a peak like cream, adding the vanilla in and whipping a little more.  I almost messed up on the next step.  Normaly eggs would go in next so I almost mixed in the eggs.  In this reciepe the eggs go in last.  I stopped myself in time and added the flour mix in two stages until just blended and then the eggs until just combined.  The next thing needed was this technique called “Fraiser”.  The book has woderful pictures that help in understanding what to do but I found an easier way to do this.  Instead of using the heal of my plam to streach and mix the dough I put the dough on to a large parchment sheet and using the sides of the parchment I folded them over about a third of the way and then smoothed out the dough that was inbetween the parchment and then turned it clock wise and continued to do the same thing on all sides three or for times until it was all mixed and smoothed out.  I then formed an 8 by 6 inch rectangle.  I then cut it in half and wraped them in double plastic wrap and put them in the fridge overnight.

Next step was the candied orange peel.

The most important part of making the candied orange peel is the boiling of the orange peal before canding the orange peel.  This needs to be done tree different times, changing the water between each boil.  It not only helps to soften the peel but it removes a lot of the bitterness.  The first time I ever tried to make candied citris I thought I needed to candy the zest.  Needlest to say they did not turn out.  Remember when making candied orange peel to keep the white pith of the orange.  You then cut them up into 1/8 inch pieces and simmer them for and hour and a half in a simple syrup of water and sugar.  The recipe in Baking Bouchon calls for water that just covers the orange peel, 300 grams of sugar for the peel of three oranges, and 30 grams of corn syrup but the corn syrup it is not nessesary if you know how to work with sugar to keep it from cryistalizing.  After it has simmered for an hour and a half put it in a container and refrigerate overnight.

I then tried to blanch the slivered almonds.  Blanching almonds is not hard, you just bring a pot of water to a boil and put the almonds in for a few minutes and then drain.  When blanching whole almonds you just slip the skin right off. No big deal.  Really easy, not so when they have already be sliced.  The skin comes off just fine but trying to seperate the skin from the almond slices takes forever!!!  Unless you have a machine that can slice your almonds nicely I would suggest you either buy them blanched and sliced or just use the sliced almonds with out them being blanched.  The first batch I made was with the blanched almonds.  The second batch was with unblanched almonds and I don’t really think it makes that much of a difference.  On the second batch I greatlly increaced the amount of almonds, pistacios, and candied orange peel.  I just felt the first one was too wet for my taste.  

The top ones where my second batch and the bottom one was my first batch.  I like the second one better.

The fruit and nut layer was a combination of 52 grams of Whole milk, 79 grams Granulated sugar, 42 grams of Glucose, 42 grams of Honey, and 105 grams of butter.  The book calls for 126 grams of Sliced blanched almonds, 42 grams of Pistachios, and 42 grams of Candied orange peel.  In my second batch I used 195 grams of Slivered almonds, 88 grams of Pistatios, and 129 grams of Candied orange peel.  I also cut them much smaller.  It’s just too rich to have them 3 1/2″ by 2 1/2 inch rectangles.

The milk and sugars are put into a pot on the stove at medium heat and brought to  120°C.  I like to use Celcius for the sugar because it is a nice round number Ferinhiet is 248°F and is harder to read on a lot of thermometers.  I have an instant read thermometer so it’s not hard to read it but I still prefer the nice round number.  Once it reaches 120°C take it off the burner and add in the butter stiring until it is all incorperated.  Then mix in the nuts and fruit.

The crust, the Pâte Sucrée component needs to be rolled out to a 1/8″ thick sheet and baked in a lined 1/4 sheet pan with the top covered with parchment paper and covered in uncooked rice.  Then baked at 350°F for 12 minutes.  It should be golden brown.  Remove the parchment and rice from the top and cover with the nut mixture.  Reduce the oven tempeture to 325°F and cook for 25 to 30 minutes.  The bubbles should have reduced a great deal and browned nicely.  You do not want to undercook these or they will be like a super sticky taffy.  Not pleasent to eat.  They should have a little bit of a brittleness but not so hard that you have difficulty bitting into them.

I really enjoy these.  They kind of remind me of a pecan pie except really packed full of nuts and none of that runny gooey center.  I’m not a fan of the gooey center in pecan pies.  I much prefer my pecan pie to be a dense pecan and shell pie with only the enough sugary stuff to hold it together.  I might just try this receipe with pecans and see if becomes more of what I would like for a pecan “pie”.

It did take me two times to get them the way I wanted them but it was surprisingly easy to make.  Just time consuming.  Much less time consuming the second time around.  It could be fun to try these without the “crust” and with a variety of nut and fruit combinations.

Florentines​ Florentines: those nuts and fruits candied, spread thin, and coated with chocolate.  Looking at the stunning pictures in the Bouchon Bakery book I was sure it would take me a long time to get these right.  

[hello-land-see]

Pistatio gelato #Venice

[engineeringhungry]

Florence

Florence Tumblr

Friday started at 6:45 AM. I promised that I would run in the morning with this guy from work that I met last week. I was extremely sore from playing soccer the day before so I knew I was going to be slow. However I thought we’d run at like a 9:30 pace but the guy pushed for an 8 minute mile for 3 miles. I could barely keep up. Then on the way back (3 miles back) I quickly dropped off and ran at a 10 minute pace. It was sad but its okay, I ran in the morning! at 7, something I haven’t done. I really liked doing it in the morning though and I asked if he wanted to do hill sprints with me next Monday. He said yes so I have to look forward to that. I went to work with all my clothes packed. Worked rather diligently that day and then picked up my stuff at 4 and took the bus to the train station. It was chaos at the train station - there was a strike that started the night before and all these trains were being cancelled. Was literally praying (fyi not religious) that my bus wouldn’t be cancelled. Holly and Mirny’s were cancelled the the hour before mine and were planning on joining me on my train. Luckily our trained wasn’t cancelled and we jumped onto find seats as soon as that bitch landed in the station. I’m glad they were there though because it was really nice talking and getting to know them as we traveled to Florence. Holly is very cool and I really like her. I’m really glad she came on this trip to Florence - we really bonded. We sat next to each other on the train to Mestre but had assigned seat from Venezia to Florence and I was’t next to them. I tried to sleep but failed miserably and then decided to try and pay my mobile bill since it was going to expire on Saturday. However I kept getting an error and it was so frustrating! I also started to talk to Ariel to see if we could get together or something later that night. We agreed to meet at a square near my apartment, Piazza Santo Spiritosa at Osteria Santo Spiritosa. Once the train got into Florence I wobbled our way to the apartment, twisting and turning through these cobble stone streets and overhanging shutters beckoning the beaming night into their homes. Fireworks burst in the background as we stepped through the streets. We soon ventured along the Ponte Vecchio and saw the display of fireworks celebrating the main saint of Florence. The bridge we were trying to cross was extremely crowded and we needed to push our way through just to try and get across the river.

Upon first approaching the apartment we had turned off the main street and into a smaller alley. The door was tucked away within the wall, with a few steps leading up to the door. A bed of flowers hung over rails in the window next to the door. We called Cody, the guy we were staying in the AirBnb with and he came within a few minutes of reaching the apartment to let us in. The hallway was cool and dark as we climbed to the second floor. The apartment was extremely cute. It had two bedrooms, single and double, with a pull out couch in the main living area. The hosts had left us some fig newton like cookies in the kitchen and I quickly went in and munched on one. Holly and I claimed the double, which looked sort of like a sexy honey moon sweet, complete with a canopy. I mean its probably for mosquitos but never the less, it provided a romantic vibe. Our windows overlooked the alley in the front of the house and the other windows in the apartment looked into little courtyards between each apartment building.

I contacted Ariel and she was on here way by 10. The five of us (Holly, Mirny, Cody, Cici, and I) decided to explore a bit and found that our Piazza nearby was a bumping party. Mirny quickly got the idea to grab a few bottles of wine and drink them in the square. We walked around the streets a little bit and soon found a liquor store that sold us a bag of cashews and 3 bottles of wine, despite it being past the buying hours. They were busy buying it and I was beginning to get worried that Ariel was at the square so I ran over to the square ahead of them to make sure that we found each other. It wasn’t long before we finally caught each other and we then the rest of the gang joined in suite. That first night we just talked and hung out at the square, sitting drinking wine next to a fountain. It was lovely to say the least.

Friday night ended after we walked to Ponte Vecchio bridge and looked out at the water. The air was warm and the breeze felt nice on the skin as we watched the water dance with the lights from the buildings.

Saturday started at 9. I kept waking up during the night for some reason, likely because I have gotten used to waking up a at 8. I texted Taylor and tried to pay my phone bill again but failed. We left around 9:45 and headed towards the Duomo since we were trying to do all the church’s today. We got side tracked and stopped by the church right next to our apartment which was quite glamorous and large in size. I had to buy a shawl to make sure I was descent - honestly a fantastic buy. Its the lovely blue floral print that has nice vibrant colors lining the edges. Holly and I talked outside briefly while we waited for Mirny and Cody to finish upon the church. We then headed for the Duomo, quickly positioning ourselves in line for the tower next to it. The tower is quite tall and climbing all the way to the top was for sure a workout. However - the view at the top was spectacular. You could see the shear size of the church compared to the city and the antique nature of the curving streets and building facades. Breath taking. I climbed own after about an hour of photos and reflection to meet up with the whole group. We decided to go into the church and the battista and meet up with Mirny at 2:30 by the Opera House.

Chruch

Battistsa

Lunch - market

Medici church

TIM

other church

gelato

get lost

View + wine

Trattoria L’Brindellone

Home

Piazza Santo Spiritosa

Sunday started at 7:45 AM. I woke up right before my alarm went off. I quickly put on my clothes and Cody, Cici and I all dashed off towards the Galleria dell’Accademia. Florence is beautiful in the morning. No tourists, empty streets, shining sun. Truly a marvel to behold when you’ve only seen the city riddled with hungry people browsing the gelato and finery. We walked with pace and I struggled to keep up due to my soreness and frankly sleepless nights. Finally we arrived at the museum only to see a long line of people already waiting to get in. It seemed as though they hadn’t started letting people into the gallery yet so we were hopefully. I managed to escape the line briefly to find some fruit for us to munch on as our breakfast. I found two apples at a cafe around the corner from the museum. Eventually the line began to move and after an hour of waiting - luckily we had wifi - we made it into the museum.

The museum was poorly laid out. I’m sorry. I just really disliked the layout and planning the curators put into the flow of the gallery. Besides that, it was very religious with well over 50% of the gallery being church panels. Granted they were beautiful but I can only handle church panels for so long before getting slightly bored. Though, David was magical. The power the statue had was incredible. The shear size, crisp lines, beautify the statue holds is truly a marvel to see. I also found a beautiful Portelli piece called the Allegory of the Immaculate Conception. There was so much happening in that piece - the underlying meanings, the stories it alludes to, poses of each woman, the comparison between eve and the virgin mary, the transfer of power. It both reflects the art of the time, religious significance, and the changing attitudes of people and their relationship and perspective with god and religion. There was so much in this piece as well as the shear genius of the mastery of craft. Favorite piece there by far.

After seeing David I took a quick snooze near the exit while waiting for the other two to finish the exhibit. We then rushed to get lunch with Holly and Mirny at Osteria Santo Spiritosa. The food was pretty good, by far sub par to the food we had gotten the night before, but it had a good atmosphere and white wine. I do have to say the risotto was also quite good - unsure if it was the fact i hadn’t had risotto ever or if it was actually good risotto. Lunch ended and Cody went to go pick up our tickets at the Uffizi while Cici and I walked Mirny and Holly back to the apartment to get the keys. After those two left, Cici and I rushed to the Uffizi Gallery where we met Cody and were quickly ushered into the museum at 2:20.

The Uffizi is likely one of my favorite galleries to date. I felt like I was guided on a personal tour through the ages and evolution of art - really getting a feel for Italian art and their masters. The true marvel of the museum is really the museum itself. It’s hallways are lined with fantastic murals and statues that decorate the warm hall which overlooks Florence at the epicenter of culture. My second favorite was the botticelli room where they casually have some of the most famous painting in the world by botecelli just chilling all in one room. I have a list of favorite works from this museum below.

After the Uffizi, we headed back to the apartment, stumbling on some parade of men dressed up in traditional garb and riding on horses, and then packed up and left. I was the last to leave the apartment, closing the door on my adventure in this cultural paradise. I killed some time by going to La Carraia which is one of the most famous gelateria’s in Italy and tried their white chocolate covered in pistatio flavor - very good and very cream but I just wasn’t feeling all that creamy that day. I walked to the train station, passing beautiful churches right and left, and then got on the train, napped, and then began to write this.

I’m looking at a cloud. It towers above the tumbling town below. The tallest point of the town barley reaches the base of the mountain of clouds. The clouds are a dark blue at the base and softly rise to a careful gray with a tint of turquoise. A radiant beam of orange pierces the face of the mountainous billows and highlight an out stretched arm reaching towards the sun from the heavy mass.

We’re just getting into Trieste. It’s nice to be relaxed.