#pure passionfruit cookie

[karol-chan-art]

Shadow Milk tormenting Pure Vanilla by using his one precious thing against him

His children.

I haven't made a bit of angst in a while so I thought why not make it now?

Reblogs are appreciated!

[justinedharni]

Elevate Your Baking Game: Unleashing the Magic of Uncommon Ingredients

Baking, often perceived as a traditional and comforting activity, transcends mere culinary practice to become an art form that delights the senses, tantalizes the taste buds, and acts as a powerful catalyst in bringing people together. It is a realm where classic ingredients such as flour, sugar, and eggs form the foundation of countless cherished recipes, laying the groundwork for a canvas of endless culinary possibilities. However, beyond these familiar staples lies a world brimming with untapped potential, inviting the adventurous baker to step out of their comfort zone and delve into the realm of the extraordinary. It's an exciting time to explore and embrace the magic of uncommon ingredients – those unique, often overlooked gems that can add an unparalleled flair, an unexpected depth, and a captivating touch of intrigue to your baked creations.

When skillfully incorporated, these ingredients can transform the ordinary into the extraordinary, elevating the baking experience to new heights. Join us on this inspiring culinary adventure as we venture into the lesser-trodden paths of the baking world. Together, we'll unlock the secrets of elevating your baking game, infusing your creations with an unconventional flair that will leave your taste buds yearning for more. This journey is not just about experimenting with new flavors; it's a celebration of creativity, an exploration of culinary diversity, and a tribute to the art of baking that encourages us to think outside the conventional oven. So, grab your apron, open your pantry, and prepare to be amazed by the transformative power of these unique ingredients in your next baking endeavor.

Diving into the Unknown

The beauty of baking with uncommon ingredients lies in surprise and discovery. The possibilities are endless, from exotic spices to rare fruits and artisanal chocolates. Imagine the aroma of freshly grated nutmeg infusing your holiday pies with warmth and nostalgia or the tangy sweetness of incorporating passionfruit puree into your fluffy chiffon cakes. By embracing the unknown and daring to experiment, you open yourself to a world of flavor combinations that will awaken your taste buds and inspire creativity.

Celebrating Local and Seasonal Bounty

Incorporating uncommon ingredients into your baking also offers a beautiful opportunity to celebrate local and seasonal produce. Whether foraging wild berries in the countryside or scouring farmers' markets for heirloom varieties, there's something extraordinary about using fresh, vibrant, and flavorful ingredients. From rhubarb crumbles in the spring to pumpkin spice muffins in the fall, each season offers its bounty to inspire your baking adventures. This approach supports local farmers, reduces your carbon footprint, and ensures that your baked goods are at their peak of flavor and nutrition.

Unleashing Your Inner Creative Genius

Baking with uncommon ingredients is not only about following recipes – it's about unleashing your inner creative genius and letting your imagination run wild. Experiment with unexpected flavor pairings, play with textures and colors and don't be afraid to think outside the box. Who says you can't add a dash of smoked sea salt to your chocolate chip cookies or swirl tahini into your brownie batter for an unexpected twist? The only limit is your imagination, so don't hold back – let your culinary creativity soar!

Making Memories with Every Bite

One of the most magical things about baking with uncommon ingredients is the ability to create lasting memories with every bite. Whether you're baking for yourself, your loved ones, or a special occasion, each recipe becomes a unique expression of your creativity and love. Picture the smiles on your friends' faces as they bite into a slice of Earl Grey tea cake infused with fragrant bergamot or the nostalgic warmth that washes over you as you savor a slice of childhood favorite made with a grown-up twist. These moments make baking special – joy, connection, and delicious discovery.

Joining a Community of Adventurous Bakers

Finally, embracing uncommon ingredients opens the door to a vibrant community of adventurous bakers who share your passion for culinary exploration. Whether it's swapping recipe ideas, sharing tips and tricks, or simply reveling in the joys of baking together, a sense of camaraderie comes from being part of this creative community. From online forums and social media groups to local baking clubs and workshops, there are countless opportunities to connect with like-minded individuals who are just as excited about pushing the boundaries of traditional baking as you are.

Baking with uncommon ingredients is a deliciously rewarding journey that offers endless opportunities for creativity, discovery, and connection. So why spice up your next baking adventure with a dash of the unexpected? Whether you're a seasoned baker looking to expand your repertoire or a novice eager to embark on a culinary adventure, there's never been a better time to unleash the magic of uncommon ingredients and elevate your baking game to new heights. Happy baking!

[allthingssweetin]

Unforgettable Delights: Custom Wedding Cakes for Your Dream Reception by Allthingssweet

Personalized Masterpieces At Allthingssweet, each custom wedding cake is a masterpiece created with passion and attention to detail. Their skilled bakers work closely with you to understand your vision, incorporating your desired theme, colors, and design elements into the cake. From elegant and classic to modern and whimsical, Allthingssweet brings your ideas to life, ensuring that your cake becomes a reflection of your love story. Every intricate detail, from handcrafted sugar flowers to intricate piping work, is meticulously executed to achieve a truly personalized masterpiece that will leave a lasting impression on your guests.

Exceptional Taste Sensations Allthingssweet believes that a wedding cake should not only be visually stunning but also a delight for the taste buds. Their team of talented pastry chefs combines the finest ingredients and flavors to create cakes that are as delicious as they are beautiful. Whether you prefer traditional flavors like vanilla, chocolate, or red velvet, or crave something more adventurous like salted caramel, raspberry, or passionfruit, Allthingssweet can create a flavor combination that suits your preferences. Each bite is a moment of pure indulgence, leaving you and your guests craving for more.

Quality and Freshness Allthingssweet takes pride in their commitment to quality and freshness. They use only the highest quality ingredients to ensure that every bite of your custom wedding cake is a decadent experience. From premium chocolates to fresh fruits, every component is carefully selected to deliver exceptional taste and texture. Allthingssweet’s team of pastry experts maintains strict quality control throughout the baking process, ensuring that your cake is baked to perfection and delivered to your reception venue in its prime condition.

Hassle-Free Experience Planning a wedding can be overwhelming, but Allthingssweet strives to make the cake selection process a seamless and enjoyable experience. Their dedicated team guides you through every step, from the initial consultation to the final delivery. They listen to your ideas, provide expert recommendations, and handle all the logistics, allowing you to focus on other aspects of your wedding planning. With their expertise and attention to detail, you can be confident that your custom wedding cake will be flawlessly executed, leaving you stress-free and able to fully savor your special day.

Additional Sweet Delights In addition to custom wedding cakes, Allthingssweet offers a range of complementary sweet delights to enhance your reception. From delectable cupcakes and mini-desserts to intricately designed cookies and macarons, their dessert options are sure to impress your guests and create a sweet symphony of flavors. Allthingssweet can also accommodate dietary restrictions and preferences, offering gluten-free, vegan, and eggless alternatives, ensuring that every guest can indulge in the celebration.

Conclusion Allthingssweet’s custom wedding cakes are not just desserts; they are edible works of art that add a touch of magic to your wedding reception. With their personalized designs, exceptional taste sensations, commitment to quality, and hassle-free experience, Allthingssweet ensures that your cake becomes a memorable centerpiece, leaving a lasting impression on your guests and creating sweet memories that will be cherished

[tsuki-chibi]

Adrinette April Day 20: Passionfruit

This is a direct continuation of my Marinette March entry, which can be read on AO3.

You can also read this story on AO3: Tempest

---

“Maman, is it okay if Adrien spends the night?” Marinette asked as they finished up. Her maman and papa looked at each other, but Sabine answered readily enough.

“Of course. Just make sure you don’t stay up too late,” she said. “Did you text Alya about your homework?”

“No, but I’ll do that right now,” Marinette said. She hadn’t looked at her phone all day. When she pulled it out of her pocket, she saw that she had a ton of missed texts and calls from Alya and the rest of her friends. All of them were wondering where she was and why she hadn’t shown up for school. Alya’s last message had been sent about ten minutes ago, threatening to storm the bakery if Marinette didn’t answer her soon.

Marinette sighed, knowing that she really should have remembered to keep her friends in the loop – but school had been the last thing on her mind all day. She quickly typed back a response to Alya, letting Alya know that she was fine and had a slight cold so had stayed home. She decided against telling Alya that Adrien was with her. People had probably assumed that Adrien had a last-minute job today and that’s why he hadn’t shown up. It was better to keep that lie going as long as possible.

“Nino texted me too today. I didn’t see it before,” Adrien said, examining his phone. “I can ask him for the work too.”

“Something tells me we’ll have much better luck with Alya,” Marinette said, locking her phone and putting it away. She could feel it vibrating with Alya’s response, but that could be answered later. She got up and picked up her plate and her papa’s, but Sabine waved a hand.

“We can clean up tonight, Marinette. You and Adrien go ahead.”

“Are you sure? I don’t mind helping,” Adrien said.

“It’s okay, Adrien. We appreciate the offer, but you run along.” Sabine smiled at him.

“Come on,” Marinette said, heading for the stairs before her parents could change their mind. Out of pure habit, she paused and grabbed the tin of cookies to pick up a couple of passionfruit cookies for Tikki – but then she remembered that Tikki wasn’t there anymore.

Her throat tightened. She set the tin of cookies down and ran upstairs without another word.

“Marinette? Are you okay?” Adrien chased after her, of course, following her up into her room. Marinette shut the door behind him, not wanting her parents to hear.

“I was just thinking about feeding Tikki, that’s all,” Marinette said, swallowing the lump in her throat. Fluff had snacked on a slightly too-burnt-to-sell piece of carrot cake earlier while Marinette was working the counter, so at least she didn’t have to worry about that. She wondered if Nathalie or Émilie had bothered to feed Tikki or Plagg. Probably not.

“Oh. Yeah. Whenever I got the chance to have a piece of pizza, Plagg used to try and steal all the cheese from it,” Adrien said. At some point, he had taken off the Horse miraculous and instead had the glasses hanging from the collar of his shirt.

“That does sound like something Plagg would do,” Marinette said. “If Maman gave me cookies, you can bet I had to fight Tikki for them.”

“I always thought you were lucky, getting the kwami who loves cookies when you live above a bakery,” Adrien said. “I wish I lived above a cheese shop. You have no idea how much of my allowance has been spent on Camembert.”

Marinette smiled a little. “Don’t be ridiculous, Adrien. If you lived above a cheese shop, Plagg would have all of that cheese gone in the span of a day. Then you’d really be in trouble. Imagine how much that would cost?”

Adrien sighed. “Why is that so true?”

She was about to respond, but Marinette happened to look around first. When the kwamis were inside the Miracle Box, they didn’t really get hungry. But sometimes she liked to give them treats anyway, just for fun. She was thinking to herself that if they were going to be passing out the miraculous to their allies for help, it would be better to give them some food first.

Her heart started to pound. She took a step towards her desk.

“Marinette? What’s wrong?” Adrien’s demeanor changed immediately when he saw the look on her face. He looked alert, ready for battle.

“The Miracle Box,” Marinette whispered.

“What about it?”

Marinette turned to face him and said, horrified, “It’s gone.”

[thewastelandwriter]

Fallout 4 Companions Favorite Starbucks Drinks

A/N: Before work I usually go to Starbucks for a pick-me-up. One day, while waiting in line, I was scrolling through Tumblr. Then the idea came to me; what drinks would the companions favor? I hope you guys enjoy this, I had fun making it! Also, let me know if you want me to make a Part 2 with faction leaders/npc’s/dlc companions. (+ I have also made versions for Apex Legends and Dragon Age: Inquisition if you play those games as well!)

Cait: Irish Cream Cold Brew

Starbucks Cold Brew with Irish cream syrup, topped with vanilla sweet cream cold foam and a strike of cocoa powder.

MacCready: Chocolate Cookie Crumble Crème Frappuccino

Mocha sauce and Frappuccino chips are blended with milk and ice, layered on top of whipped cream and chocolate cookie crumble and topped with vanilla whipped cream, mocha drizzle and even more chocolate cookie crumble. These layers ensure each sip is as good as the last; all the way to the end.

Curie: White Chocolate Crème Frappuccino Blended Beverage

A smooth blend of white chocolate sauce, milk and ice topped with whipped cream for a remarkable flavor that surprisingly wows.

Hancock: Iced Guava Passionfruit Drink

Guava juice blend with notes of passionfruit hand-shaken with flavors of pineapple and ginger along with coconutmilk and ice for a deliciously smooth and creamy beverage to uplift your day.

Deacon: Caramel Cloud Macchiato

Our Cloud Macchiato is light and airy with layers of fluffy foam, cascading espresso, vanilla-flavored syrup and a drizzle of caramel. It's a whole new way to love your macchiato.

Piper: Strawberry Frappuccino Blended Beverage

Summer's favorite berry is the star of this delicious Frappuccino Blended Beverage—a blend of ice, milk and strawberry puree layered on top of a splash of strawberry puree and finished with vanilla whipped cream.

Nick: Espresso Macchiato

Our rich espresso marked with dollop of steamed milk and foam. A European-style classic.

Preston: Almondmilk Honey Flat White

This flat white intentionally pairs almondmilk and signature espresso with a hint of honey, making a perfect amount of creamy, nutty sweetness.

Danse: Cinnamon Dolce Crème

We combine freshly steamed milk and cinnamon dolce–flavored syrup, topped with sweetened whipped cream and a cinnamon dolce topping to give you a creamy, special treat

X6-88: Cold Brew with Dark Cocoa Almondmilk Foam

Starbucks Cold Brew topped with lightly sweet mocha sauce, cocoa powder and almondmilk cold foam. A powerful taste of flavor—nondairy and 40 calories.

Codsworth: Royal English Breakfast Tea Latte

A select blend of rich, full-leaf black teas from India and Sri Lanka sweetened with liquid cane sugar and topped with steamed milk and a velvety foam. Each and every sip—smooth and silky.

Strong: Matcha Green Tea Latte

Smooth and creamy matcha sweetened just right and served with steamed milk. This favorite will transport your senses to pure green delight.

Dogmeat: Puppuccino

A cup of whipped cream will be served in an espresso or sample size cold beverage cup for your pup. 

[lucietope]

Colour Information Collected So Far

Red:

Sound: a loud explosion, the sirens of a fire engine or ambulance, an alarm, a heartbeat, drums

Taste: hot and spicy chillies, tangy peppers, sweet strawberries, sweet, intense, cherries,  blood, metallic,

Touch: standing outside in the sun and feeling its heat, burnt skin

Smell: burning cinnamon, fruity berries, roses

Emotion: feeling embarrassed and your cheeks are blushed, the overwhelming feeling of anger and aggression, the uncontrollable feeling of love and passion, when all your senses are alert, an urgent feeling, grabbing your attention to stop, feeling pain from bleeding, madness and out of control, emotions that make you act out of character

 Danger, anger, pain, embarrassed, passion, love, blushed, red cheeks, alert, urgent, attention, stop, aggression, sex, madness, action, energy

 Experience: They had me stand outside in the sun. They told me that the heat I was feeling is red. They explained that red is the colour of a burn, from heat, embarrassment, or even anger.

 Burn, heat, danger, anger, sun, blood, fire, hot, embarrassed, blushed, red cheeks, spicy, peppers, apples, chillies, strawberries, sweet, intense, cherries,  sirens, alarms, alert, urgent, attention, stop, sex, strength, aggression, madness, explosion, pain

 Orange:

Sound: Neutral, it is neither stop nor is it go, sounds like kids playing, having fun, giggling and laughter, birds tweeting, fire crackling,

Taste: sweet and tangy, tropical fruits and juices, cocktails in the sun, refreshing and light, oranges, crunchy carrots, pumpkins, citrus, peaches, passionfruit, mango, zesty, radiant, sweet potato

Touch: Warm, soft, an orange peel, stingy eyes,

Smell: flames, citrus, tangy, oranges, sun lotion, burning candles, incense,

Emotion: Twilight, as the night begins to draw in on a sunny day, excitement, enthusiasm, encouraging, always on your side, walking down a road and stepping on crunchy leaves as the leaves fall in autumn

Refreshing, sweet, tropical, sun, warm, comfort, content, security, frustration, oranges, fruits,

 Yellow:

Sound: Pulsating energy, Caribbean drums

Taste: Sour lemons, sweet bananas, citrus, creamy custard, butter, pineapple, pina colada, sorbet, tart, sweet icing on a cake

Touch: Banana skins, dry, fluffy chicks, sand, warm skin,

Smell: Flowers blossoming, fruity, the beach

Emotion: Feeling full of energy, you are happy, being friendly and kind, the feeling of cheer, being optimistic and confident, the prospect of new life, bright and intense, it’s intensity can lead to frustration and anxiety, extremely visible, grabs your attention, irritating, feels like summer,

 Lemons, banana, sour, citrus, sweet, nourishing, sun, bright, happy, friendliness, cheerfulness, optimism, confidence, anxiety

 Green:

Sound: Peace, the rainforest, a breeze, a frog croaking, parakeets tweeting in a bush, crunchy

Taste: Cold cucumbers, crunchy green beans, broccoli, soft peas, juicy apples, spinach, salad leaves, brussel sprouts, cabbage, herbs, basil, coriander, thyme, rosemary, olives, limes, bitter grapes

Touch: Holding soft leaves and wet grass, both smooth and crisp,

Smell: Fresh mint, clean air, musty, rotten, green is natural and can smell either good or bad, vegetables, herbal, freshly cut grass, toothpaste, mossy, foul

Emotion: Feeling alive, growth, feeling healthy and balanced, green is clean and encouraging, mother nature, feeling refreshed, suppleness, peace and harmony, feeling jealous or envious, restful, soothing, healing, decaying and poisonous, hydrated

 I held soft leaves and wet grass. They told me green felt like life. To this day it is still very much my favourite colour.

Alive, plants, smooth, suppleness, leaves, life, salad, lettuce, spinach, clean, crisp, earth, bitter, mint, fresh, healthy, balance, refreshment, harmony, environment, peace, disgusting, ew, rotten, zombie

 Blue:

Sound: The sounds of waves crashing, droplets running from a tap, the sound of rain against a window, a gushing waterfall, a river current, light and heavy, quiet and loud, soft and powerful

Taste: Sweet blueberries, artificial bubblegum, peppermint, salty, like the sea, briny

Touch: Running your hands through water, dipping into a pool, wet, laying your head on your pillow, denim

Smell: The dentist or the doctors, medical, men’s aftershave, the salty sea

Emotion: That omnipresent coolness you feel whilst swimming, feeling relaxed, blue is cool and light, feeling intelligent, feels like having a cold, a runny nose, feeling down, icy, distant, isolated, conservative and traditional, tranquillity, secure and orderly, lonely, masculine, unappetising, heavenly, emotional, inspirational

 Cool, water, light, clear, deep, wet, relaxing, waves, calm, nice, intelligence, coolness, serenity, logic, sky

They put my hands in their pool. They told me that that sensation I felt while swimming, that omnipresent coolness, that’s blue. Blue feels like relaxation.

 Purple:

Sound: Owls tweeting in a forest, magic, fictional children’s films, fantasy

Taste: Juicy plums, grapes, berries, parma violets sweets, aubergines

Touch: Velvet,

Smell: Lavender, musky and aromatic,

Emotion: Feeling luxurious, purple is mysterious and sometimes spooky, being aware of spirituality and your dreams, linked with royalty, imaginative, it is rare in nature so it is intriguing, exotic and artificial, regal, sensual, lush, peaceful, a deep daydream, wisdom, unearthly, evokes creativity, stimulates the body, a harmonious balance of awareness and peace, the feeling of escaping reality,

 Spiritual awareness, mystery, luxury, royalty, truth, dreams

 Pink:

Sound: noisy, little girl’s voices, people chatting, giggling

Taste: sweet, sugar, jelly beans, marshmallows, ice cream, lollipops, strawberries and cream, cupcakes, icing, doughnuts,

Touch: soft, fluffy things, light,

Smell: Women’s perfume, bubblegum, candy floss at a fair, smells cheap, fruity and sweet, floral, blossom

Emotion: feeling nurtured, pink is warm and comforting, feeling feminine, light hearted and bubbly, can regulate moods, youthful, good health, playfulness, the feeling of your first love,  innocent and cheerful,  caring and compassionate, the feeling of unconditional love, motherly love, considerate, the feeling that everything will go well and be okay, a sign of hope,  tender, intuitive, comfort, gentle, emotional, takes us back to our childhood, inexperience, naivety, lack of self-confidence and self-esteem

 Nurture, warmth, femininity, love

 White:

Sound: peace, silence, slow music, a piano

Taste: bland, flavourless, simple, vanilla, milk, cream, thick, white chocolate

Touch: can be soft, crisp, fluffy, smooth, snowflakes slowly falling on your face, icy cold, hard like diamonds

Smell: clean and pure, fresh linen, washing powder, soap, powdery, aquatic, lilies,

Emotion: heavenly, a feeling of clarity, innocence, feeling at peace, emptiness, loneliness,  can create space,  sterile, can feel empty and unfriendly, untouched, a blank canvas, a new beginning or fresh start, harmonious, safe, fresh, a feeling of concentration and focus, serious, the opposite of black, light

 Grey:

Sound: heavy rainfall, thunder,

Taste: bland and dull, beans and plain oatmeal, chalky

Touch: concrete, hard walls, dry surfaces, harsh to the skin, a sturdy road under your feet, cold, dead, stones, gravel, cold

Smell:

Emotion: dull, nothingness, it is futuristic, architectural, depression, boredom, feeling tired and lacking energy, has no personality, it is unattached and unresponsive, neutral, indecisive, emotionless, strong and steady, cool, a feeling of restraint, holding yourself back, it is exhausting and discouraging, formal, never captivating, mature and obliging, associated with old age, our hair turns grey, modest, hard working, being ill

 Concrete, walls, pavements, metal, hard, cool or hot, strong, sturdy, road, dead, storm, thunder, rain, sky, dark, depressing

 Brown:

Sound: sludging through mud

Taste: mushrooms, coffee, a rich chocolate cake, dry like toast, crumble, cookies, warm and nutty, cereal, wheat, caramel, chocolate, cashews, roast dinners, meat, pies and gravy, hot chocolate, tea

Touch: walking through mud, dirt, touching the bark of a tree, sandpaper, rough, dry, warm, solid like the earth

Smell: woody, coffee beans, the bark of a tree, landfill, bins, faeces, campfires, vanilla, smokey, decay, smells like baking cakes, cooking bread, food waste

Emotion: disliking something, feeling dirty and unclean, reliability, supportive, can feel cosy but can also feel dull, wholesome, the feeling of being full or bloated, comforting, secure, resilient, serious, duty and responsibility, honest and genuine, organic, the feeling of being outdoors,

 Earth, dead, dirt, crispy, reliability, support,

 Black:

Sound: the roar of engines, bass, screaming,

Taste: liquorice, dark chocolate, pepper, rich and intense, blackberries, charred food

Touch: smooth and hard,

Smell: coal, blown out flames, smoke

Emotion: feeling anxious, like the whole world is about to come crashing down, dark, depressed, gloomy, sad, misery, mourning, grieving, feeling hungry, clear winter nights, sophisticated and glamorous, menacing, oppressive, a feeling of dread, fear, the horrible feeling after having a nightmare, the opposite of white, dark

[shitpostingfromthebarricade]

Soft Q&A

I was tagged by @phoenix343!

What’s the smell of your shampoo?: Lavender and tea tree.

What’s your aesthetic?: (I don’t really understand what this means?) Mason jars, soft yellows and blues, worn wooden furniture, flannel, knit sweaters, broken-in books.  (I hate thing that look really new or like you can’t use them, and overly clean houses make me nervous)

What’s your favourite time of day?: Early morning, especially just as the sun is about to rise; early summer evenings are also acceptable.

What do you like most about the beach?: Laying in the sun and hearing the waves.  (I don’t like the beach.)

What do you worry about constantly?: As of late, my personal mental health’s been pretty important.  I guess I worry about others’ feelings about themselves too, though, and their personal relationship with themselves.  I really want other people to love and care about themselves in healthy ways.

What is a song you’ve cried to before?: “It’s Quiet Uptown” had me ugly-crying on an overnight bus the first time I heard it.

What are some relaxing tips for your followers?: Self-care should never be one grand gesture, it should be lots of little things every day.  Self-care is also a mindset, honestly: doing the dishes is a chore...until you think of it as taking care of future-you and making your future self less stressed.  Washing your face might feel difficult some mornings/nights until you think of it as gifting future-you with glowing, beautiful skin.

What are some things that make you tear up?: People going out of their way to do and say nice things for/to me.  Grand gestures might make me panic, but just little things that tell me you we thinking about me and care get to me.  Also, family.

What are your five (5) favourite forms of the senses?:

1. Sight: people smiling/laughing, animals excited to see me, dusk/dawn with stars overhead

2. Smell: cookies baking, vanilla, cooking most foods with garlic and onion, fresh laundry, roses, pine, cumin, fresh bread...I cherish my sense of smell.  There’s a special Christmas smell, too, and I never know what it is but I love it.  

Fun fact, though: I’m sensitive to most perfumes and body spritzes.  My mouth goes numb, my throat does fun things, and I relate far too hard to the Spongebob Movie scene where they have to race through the perfume section of the department store.  

3. Touch: having my hair played with is wonderful, and a solid hug is pretty great.  Sunshine on my skin.  Texture-wise...worn wood, I guess.  Soft t-shirts.  Rose petals.  

4. Taste: Most things that are sweet/salty (chocolate-covered pretzels, peanut butter cups), salty/sour (salt and vinegar chips, tom yum ramen), or sweet/sour (grapes, passionfruit).  Nutty flavors are also good.

5. Sound: Cello, motown music, the words “September” and “lullaby,” laughter that sounds like pure joy (no malice in it).

What is a scene in a book that made you really sad?: When Harry Potter is in Dumbledore’s office at the end of book 5.

Say something to your followers:

Y’all really are absolutely lovely.  I cherish every single one of you, I hope my blog brings joy into your life, and I sincerely invite you to PM me if you ever want to talk about anything.

___

I tag: @cyniccs, @yeah-tea, @annabrolena, @eposettemyass, @probablybeatricetbh, @poneezi, @princessrogerina, and @mariuspondmercy

If I didn't tag you, it's not because I hate you, I probably just didn't want to bother you with this. Feel free to complete it and passive-aggressively tag me in the beginning saying that I didn't tag you and should have, I promise I'll read it.

[miss-sheepy]

Tag meme

Got tagged by @the-g3stalt​. It’s all below the break :3

Rules: Answer 30 questions and tag 20 blogs you’d like to know better!

Nicknames: Sheepy and Al

Gender: female

Zodiac: Gemini

Height: 5′4″

Time: 10:53 AM

Favourite Bands/Solo Artists: It changes but some constant faves are Paramore, Panic! At the disco, Flyleaf, Florence and the machine. Recently been listening to a bit of Unlike Pluto, Grandson and Sickick.

Song stuck in my head: At the moment it’s Paramores cover of Drake - Passionfruit.

Last movie I saw: Incredibles 2

Last TV show I saw: The ancient magus bride (I’m about halfway through I think?)

Last thing I googled: How to play Delicious childhood memories in window mode.... I like time management games (especially when I don’t feel good like yesterday morning)

Other blogs: I got a few but really only these two are alive right now : @flawcomic​ (my comic), @missingsheeps​ (my reblog/personal blog)

Do you get asks: Once in a while yeah though when I do I usually have a hard time replying cause people are so nice and I get flustered ;v;

Why did you choose your username: I was originially blacksheeppoet cause I was an edgy goth kid in highschool then when I got older and grew out of the name I switched to miss-sheepy to still keep in line with the sheep theme (and cause people would call me miss sheepy at the time to shorten the name)

Following: over 300 though I think a lot of those blogs are dead

Average amount of sleep: ^^;

Lucky number: 16

What I’m wearing: Paramore shirt I got at a concert last week :D and jeans

Dream job: What I’m doing now but with better pay that can actually support a comfortable living.

Dream trip: Japan or disneyworld. honestly just a road trip out of maine would be nice.

Favorite food: My grandmas pumpkin chip cookies but with my homemade pumpkin puree instead of the canned stuff

What Instruments do you play: I can play jingle bells on the harmonica.

Nationality: American White? lol though if I remember right I have Scandinavian, Scotland and Irish in me.

Favorite songs: hhhhhh I can’t decide it changes so much. I just play my favorite songs for days straight until I hate it.

Tagging...

aaaaaaaaaaaaaaaa I don’t know who to tag so I wont sorry Ꮚ;ꈊ;Ꮚ'

[mrfogmaxpro]

Mr FoG PODS PACK OF 4 STRAWBERRY & PASSION FRUIT

Price : 12.99 $

MR FOG PODS PACK OF 4 STRAWBERRY & PASSION FRUIT

Have you at any point knew about this ? The Mr Fog Strawberry and Passion Fruit mixture is an uncommon experimentation, consolidating the solid enhanced, tart energy natural product with the tart, yet overwhelmingly sharp however somewhat sweet strawberry. Mr Fog Pods has set a standard to acquire the best and ripest strawberry gathers so as to strike a harmony between sweetness, acridity and pungency in a three manner based flavor delight. There will never be a superior time to turn into another aficionado of Mr Fog than now. 

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[karol-chan-art]

So I drew some things like..

An anatomy study over Zuccotto's mermaid form! To better myself in cookie/mermaid anatomy

Also a small doodle page of just baby Pure Passionfruit(Ft. Pure Vanilla holding them because they were a strong biter when they started teething and PV was the second cookie who could handle holding them)

Annnnnd finally two fankids from another new rarepair: FrilledMargarine(Frilled Jellyfish x Royal Margarine)

My hands hurt from drawing so much today :')

Reblogs are appreciated!

[la-appel-du-vide]

12•20•20 - Christmas Party!

We love our yearly Christmas party!

It's our tradition to make macarons, and this year we stepped our fancy game up several notches! We made cinnamon shells, with two kinds of filling - apple butter, and oatmeal cookie butter. Was it a pretty process? Absolutely not. Our first batch of shells turned out terribly. We used a new recipe, and we won't be trying that again. It was pure liquid! We ended up going back to our trusty original recipe, and they turned out great.

Our apple butter filling turned out beautifully. It was like an art form. We put it on toast and everything, because we couldn't get enough of it!

Our oatmeal cookie butter turned out kind of weird...? It wouldn't absorb all of the liquid for some reason, and was kind of soupy? So we didn't use that one.

Beach dropped a whole pan of the shells, forgetting they were fragile, and shattered them all - it's always something with that girl and her baking. (; But we ended up with a great final product. Go team.

In addition to our homemade gift exchange, we also did the real gift exchange!

I gave Beach a daily nurse calendar with a joke/anecdote/quote a day, a 100 Things to Do Before You Die Scratch-Off Poster, water-ski gloves, and a warm Nike work-out top for when she runs outside.

I gave Kena a Polaroid printer, a birthdate candle, and a holographic AirPods case.

Beach gave me a full-on popcorn maker, and what feels like a year's supply of popcorn, to make my favorite treat at home! (Now if we could only figure out how to assemble it hahah. Baby steps - we're making some progress.) She also gave me a ring light!

Kena gave me a heated jacket and an astrology book.

Beach also gave Kena and I bath bombs that contain surprise rings! But she was far too excited to wait for us to use the bath bombs as intended, and instead, we just had to watch them fizzle in the sink together so we could pull the rings out and she could see what they were. Mine was a passionfruit ombre crystal on a rhodium plated band, and it's so pretty! It is has very tropical vibes. Kena's was a pink quartz, which I also love! So a totally fun gift.

It was so much fun, and I love my friends!

[askauradonprep]

Wendys Orders - Core Four, Sea Three

Featured Items

 - Spicy Chicken Salad: Jay

 - Taco Salad: Carlos

 - Strawberry Passionfruit FruiTea Chiller: Mal & Evie

 - Spicy Chicken Salad: Uma & Harry

 - Mango Peach FruiTea Chiller: Gil

Hamburgers

 - Dave’s Single: Jay

 - Dave’s Double: Carlos 

 - Jr. Bacon Cheeseburger: Evie

 - Double Stack: Mal

 - Dave’s Double Uma

 - Jr. Cheeseburger: Gil

 - Double Stack: Harry

Chicken Wraps & More

 - Homestyle Chicken Sandwich: Carlos

 - Spicy Asiago Club: Evie

 - 10 Piece Crispy Chicken Nuggets: Mal & Jay

 - Spicy Asiago Club: Gil

 - 10 Piece Crispy Chicken Nuggets: Harry

 - 4 Piece Chicken Tenders: Uma

Fresh Made Salads

 - Taco Salad: Carlos

 - Power Mediterranean Chicken Salad: Jay

 - Apple Pecan Chicken Salad: Evie

 - Garden Side Salad: Mal

 - Taco Salad: Uma & Gil

 - Apple Pecan Chicken Salad: Harry

Fries & Sides

 - Chili: Evie

 - Chili Cheese Baked Potato: Jay

 - Cheese Baked Potato: Mal

 - Broccoli & Cheese Potato: Carlos

 - Baconater Fries: Harry

 - Cheese Baked Potato: Gil

 - Broccoli & Cheese Potato: Carlos

Beverages

 - Sprite: Carlos

 - Nestled Pure Life Bottled Water: Mal

 - Vanilla Iced Coffee: Evie

 - English Breakfast Hot Tea: Jay

 - Milk: Gil

 - Vanilla Iced Coffee: Uma, Harry

Frosty

 - Chocolate: Mal & Jay

 - Vanilla: Evie & Carlos

 - Chocolate: Harry & Gil

 - Vanilla: Evie & Carlos

Bakery

 - Sugar Cookie: Mal & Carlos

 - Chocolate Chunk Cookie: Jay

 - Double Chocolate Chip Cookie: Evie

 - Sugar Cookie: Uma & Gil

 - Chocolate Chunk Cookie: Harry

Kids Meal

 - Kid’s Chicken Wrap: Carlos & Jay

 - Kids Hamburger: Evie

 - Kids Cheeseburger: Mal

 - Kids Cheeseburger: Uma & Gil

 - Kids 2-piece Chicken Tenders: Harry

Right Price, Right Size

 - Double Stack: Mal

 - Grilled Chicken Wrap: Evie & Carlos

 - Spicy Chicken Wrap: Jay

 - Jr. Bacon Cheeseburger: Uma

 - Double Stack: Gil

 - Crispy Chicken Sandwich: Harry

Meal Deals

 - Jr. Bacon Cheeseburger - 4 for $4 Meal: Evie

 - Double Stack - 4 for $4 Meal: Mal

 - Crispy Chicken BLT - 4 for $4 Meal: Jay

 - Spicy Chicken Wrap - 4 for $4 Meal: Carlos

 - Jr. Cheeseburger Deluxe - 4 for $4 Meal: Uma & Harry

 - Double Stack - 4 for $4 Meal: Gil

Breakfast

 - Mal: Artisan Egg Sandwich, Honest Tropical Green Tea

 - Evie: Honey Butter Chicken Biscuit, Redhead Roasters Coffee

 - Carlos: Artisan Egg Sandwich, Honest Tropical Green Tea

 - Jay: Artisan Egg Sandwich, Honest Tropical Green Tea

 - Uma: Fresh Baked Biscuit, Honest Tropical Green Tea

 - Harry: Steel Cut Oatmeal, Iced Coffee

 - Gil Steel Cut Oatmeal, Small Orange Juice

[tsuki-chibi]

Marinette March Day 1: Secrets

Prefer to read on AO3? Click here: Calm Before the Storm

This year, I will be writing a six-part, cohesive series that begins in Marinette March, travels through Adrinette April, Marichat May, Ladrien June, and Ladynoir July, before the series concludes with Adrien AUG-reste. I will post all parts on tumblr, but it may be easier to read on AO3 as we go.

@marinettemarch​

---

“Are you okay, Marinette?”

The soft sound of Kagami’s voice went right over Marinette’s head. She was too busy starting out at the Seine. The waters were surprisingly calm today, probably because there was no wind – and that meant it was warm, so she and Kagami had decided to get smoothies instead of orange juice for once. Kagami had mumbled something about ruining her supper, but she seemed very pleased with her smoothie in the end.

“Your smoothie is melting into your lap,” Kagami said into Marinette’s ear, right before something very cold landed on Marinette’s bare legs.

“Eek!” she squealed, jumping up. Her smoothie, plastic slick from condensation, slipped from her fingers and hit the ground, splattering drops of passionfruit-mango smoothie in every direction. Marinette stared at the drops of smoothie on her shoes and legs and sighed.

“I tried to warn you,” Kagami said diplomatically, but she helpfully fished some napkins out of her bag and handed them over.

“Thanks. Sorry, I was preoccupied,” Marinette said, swiping at the mess half-heartedly. All that seemed to do was smear the mess, leaving her colder and stickier than when she began.

Kagami took a sip of her smoothie before she observed, “Whatever you were thinking about, you seemed to be thinking really hard.”

“I was,” Marinette said softly. It was fortunate that Kagami was too polite to ask what she’d been thinking about, because Marinette was way too tired to come up with a lie right now. Had it been any of her other friends, she was certain they would have badgered her into sharing – purely because they were worried, of course, but sometimes her reserved nature made spending time with Kagami really refreshing.

She bent down to pick up her smoothie cup and walked over to the nearest garbage can to dump both the cup and the napkins. Then she returned to Kagami and sat down on the bench again, stretching her sticky legs out in front of her.

“I would listen if you wanted me to,” Kagami said, somewhat formally, and Marinette smiled at her.

“Thanks,” she said again. “But honestly, I’m not at the point where I can talk about it yet. Too many thoughts are running through my head and I don’t know how to put them into words.”

“Sounds like your brain needs a break,” said Kagami. “When I have too much on my mind, I find that fencing can help.”

“I’m so clumsy that no one wants to give me a sword!” Marinette said, but she thought that Kagami’s idea had merit. It had been a while since she’d gone for a run as Ladybug. Perhaps it was time to set aside an hour or so. She and Chat had patrol tonight, so maybe she’d be able to entice him into a game of tag.

Kagami’s smile was kind. “Something else might work better for you. Designing, maybe? Or sewing?”

“I might see if my dad needs help in the bakery tonight,” Marinette lied, and Kagami nodded: accepting those words at face value like she always did, like everyone did, because why wouldn’t they?

But it made Marinette’s stomach flip.

It was one more lie on top of a huge pile of secrets.

She was getting so tired of secrets. It had all seemed so easy back in the beginning when a little red-and-black-spotted kwami popped out of a pair of earrings and told her she’d need to keep her identity a secret. Marinette never could have imagined how heavy the weight of secrets could be.

“That sounds like a good idea,” Kagami said with a nod. “Would you save me a cookie?” She looked away as she spoke, like she was too embarrassed to see Marinette’s reaction, and Marinette had to smile.

“Of course I will. You’re my friend, right? The next time we meet, I’ll bring you a cookie,” Marinette promised. “I hate to cut our time short, but I should probably be going. I need a shower.”

Kagami chuckled. “That’s alright. I have a lesson in twenty-two minutes and it’s a twelve-minute walk. If I’m late, they’ll tell my mother. So I have to go, too.” She stood up. “Thank you for meeting me, Marinette.”

“It’s no problem. I had fun!” Marinette said with another smile, though she couldn’t help feeling a tiny bit guilty as she waved to Kagami. Despite Kagami’s kind words, Marinette was certain that she had been terrible company today. She’d been so preoccupied she hadn’t heard a word Kagami had said, and now she was cutting their time short.

When Hawkmoth had been captured, Marinette thought, she’d be a better friend.

The real question was, would she even have any friends left by that point?

[easyfoodnetwork]

Bakers Against Racism Is Just the Beginning

Paola Velez, Willa Pelini, and Rob Rubba launched an international movement of anti-racist bake sales to empower communities and change their own industry

When Willa Pelini messaged Paola Velez about co-hosting a bake sale to benefit the Minnesota Freedom Fund, Velez took a day to think it through — and to do some baker’s math. Throughout April and May, Velez, a James Beard Award finalist in 2020 for her work at Washington, DC’s Kith/Kin (where she is currently furloughed), hosted a fundraising pop-up called Doña Dona featuring doughnuts inspired by her Dominican-American childhood. The pop-up raised a little over $1,000 for immigrant rights organization Ayuda, which Velez describes as both a lot of money and in the grand scheme of things, not nearly enough. If she and Pelini teamed up, that $1,000 could become $2,000. And what if she opened up the project to a wider array of people, and shared everything she knew about running a successful pop-up fundraiser?

Velez typed up a mission statement and several detailed documents about how to bake at scale and raise funds, and emailed them over to Pelini, who was most recently the pastry chef at the D.C. restaurant Emilie’s until she was laid off due to COVID-19. “We both speak the same language — pastry math,” Velez says. “So I said, ‘Willa, if we both participate and make 150 pieces of one dessert and price it out at $8, individually we’ll raise $1,200 dollars. If we ask everyone to participate virtually and decentralize it, we might be able to get 80 participants, and 1,200 times 80 is $96,000.’” The scale of the project seemed daunting, but the international movement for black lives in the wake of George Floyd’s death at the hands of a white police officer fueled a sense of urgency and ambition. “If we donate a little bit of money, we can make a little bit of change; with others, we can donate a lot of money that can make a lot of change.” They called their fundraiser Bakers Against Racism.

Eighty participants in Bakers Against Racism seemed like a huge reach to Velez and Pelini at the time. But the little bake sale bootstrapped by three DC chefs (a third collaborator, Rob Rubba, designed the graphics) has blown way, way past that to become a worldwide phenomenon. Participants in Bakers Against Racism, which opened its pre-sales on Monday (many bakers sold out far ahead of the Friday pick-ups), hail from 200 cities around the U.S.; hubs have formed in London, Berlin, and Paris, and Velez says the movement has reached five continents. Pastry chefs, professional bakers, and home cooks across the country are selling cookies and challah to support causes both national and essential to their communities. That’s by design — the whole process has been decentralized, with a broad list of suggested charities to support, so every baker has the chance to impact their own local causes.

According to foodtimeline.org, the phrase “bake sale” became popular in the early 20th century as a way to describe the age-old human practice of donating time, materials, and labor to raise money via baked goods. Since then, it’s become a uniquely American tradition, tied to women’s participation in charitable causes. Bake sales have played roles in political movements before — most notably in the case of George Gilmore’s Club from Nowhere, which sold peach pies, pound cakes, and hot meals to support the Montgomery Bus Boycott, and which Velez cites as an inspiration for her own baking activism. But since Donald Trump’s election spurred politically liberal women, especially white women, to become more involved in activism, the bake sale has become an increasingly large-scale and familiar tool, especially in the restaurant community. In New York, pastry chef Natasha Pickowicz is renowned for her Planned Parenthood bake sales, which began in 2016.

In Los Angeles, Gather for Good, an all-volunteer organization run by Sherry Mandell and Stephanie Chen and co-founded with Zoe Nathan of the Rustic Canyon group, launched in February 2017, and their bake sales have since raised nearly $100,000 for causes as varied as mental health advocacy to providing lawyers for families separated at the border. At the same time that Pelini and Velez brainstormed their bake sale, Mandell, who runs the Tehachapi Heritage Grain Project, and Chen, who owns Sugarbear Bakes, decided, as Mandell put it, to “get the band back together” to support the movement for black lives (they have since folded under the Bakers Against Racism banner).

“We were already talking about doing this with COVID,” Mandell says. “Other events we’ve done have been very much about coming together. We had to think of a way we could come together but still be apart.” Their solution was to launch a Pies for Justice initiative with many of the city’s best-loved restaurants and chefs, offering pre-sales for pies this Friday, June 19, on their website, with pick-ups organized for the next day. Proceeds from the effort will be split between Black Lives Matter Los Angeles and Gathering for Justice, an (unaffiliated) organization fighting against racial injustice in the prison system.

View this post on Instagram

We love Chef Cattleya Asapahu for her beautiful pie that SAYS IT ALL!!! We are here because #blacklivesmatter and we demand justice! Head to the link in profile to pre-game your pies on sale tomorrow including this delicious Coconut Cream Pie from @providencela. #piesforjustice

A post shared by &gatherforgood (@andgatherforgood) on Jun 18, 2020 at 10:23am PDT

Roxana Jullapat, the baker and co-owner of the Los Angeles cafe Friends & Family, was unable to coordinate with the larger bake sales happening this week, and instead held her own bake sale Monday, splitting the proceeds between Black Lives Matter LA and a black-run hyper-local effort to feed the homeless, Brown Bag Lady. Bake sales were always meaningful to Jullapat, but now that meaning has completely changed. “Pre-COVID, [the bake sale] is a very studied, measurable tool to raise money and bring awareness. Post-COVID, it’s many other things — it’s a healing device, it’s a way to make a statement about where you stand.” Jullapat believes online donations are important, but picking up a baked good engages people in a different way — and offers a concrete action people struggling to save their businesses can take in the face of uncertainty. “There’s an underlying feeling of, The house is burning, might as well share while we still have it. In three months, we could all be going under, so might as well do it now.”

The bakers taking part in Bakers Against Racism around the world describe a similar sense of purpose, often despite the challenges they’ve been weathering during the pandemic. In Paris, Janae Lynch, an African-American expat and a pastry chef at the doughnut shop Boneshaker, says joining the bake sale was important to her both to support the cause in the U.S., and address France’s persistent racism and police brutality. “We thought that since food brings joy, we could support fighting for black lives, fighting against police brutality and systemic and institutionalized racism. It’s a global issue.”

In Bethlehem, Pennsylvania, Melanie Lino, who co-owns Lit Coffee Roastery and sells her baked goods under her company Made by Lino, is baking to support two organizations in the Lehigh Valley fighting systemic injustice. She first got involved with the bake sale because she’d formed an online friendship with Velez, who like Lino is Dominican-American. All of Lino’s baked goods have already sold out, and she raised over $2,400. “Everything’s been so heavy for awhile right now, and it was such an incredible feeling [to see] this many people show up in a short period of time, and this many people decide to volunteer their time to help,” she says. “We raised all this money, 100 percent of which can be used to better the lives of other people.”

Velez describes a similar sense of solidarity and uplift at the heart of the Bakers Against Racism, which she calls a “pure moment.” But she also does not want the restaurant industry to engage in a bake sale against racism and then do nothing to address the rampant racial discrimination in professional kitchens. On Instagram, she noted that some restaurants joining the bake sale have not addressed the racism in their own workplaces, even when employees have asked them to. “Don’t use another black life to make yourself look good,” she writes. To me, she added, “Now that you’re saying you’re open to fighting against racism, if you’ve been called out and told you’re racist in your establishment, what are you going to do to change the systems you’ve heavily relied on for profit?”

In the #bakersagainstracism Instagram hashtag, a surreal, very 2020 phenomenon emerged: white-run accounts previously dedicated to burnished sourdough or cookies with animal faces are now decorating their wares with revolutionary Black Power fists. Velez notes that the Google Drive, which goes out to every participant, includes a document of podcasts and videos for bakers to listen to while they work in order to educate themselves on, say, turning performative wokeness into genuine action. The bake sale isn’t just about raising funds, or awareness, outwardly; participants can take the time to deepen their own commitment to fighting for black lives, too.

As for Velez, she opted to bake a passionfruit strawberry buckle with a salty streusel, “something simple, not extravagant, though it’s gonna be tasty.” It sold out immediately. Right now, she is trying to keep up with her grassroots mega-success and watching hubs form organically, sometimes in places which would have once been unthinkable, like Richmond, Virginia, the former capital of the Confederacy. She hopes Bakers Against Racism is only the beginning of a larger cultural transformation. “It’s given people the confidence to say: You’re going to buy this cake and stop being racist. That’s it.”

Meghan McCarron is Eater’s special correspondent

from Eater - All https://ift.tt/2UU0vif https://ift.tt/2YaJsL4

Paola Velez, Willa Pelini, and Rob Rubba launched an international movement of anti-racist bake sales to empower communities and change their own industry

When Willa Pelini messaged Paola Velez about co-hosting a bake sale to benefit the Minnesota Freedom Fund, Velez took a day to think it through — and to do some baker’s math. Throughout April and May, Velez, a James Beard Award finalist in 2020 for her work at Washington, DC’s Kith/Kin (where she is currently furloughed), hosted a fundraising pop-up called Doña Dona featuring doughnuts inspired by her Dominican-American childhood. The pop-up raised a little over $1,000 for immigrant rights organization Ayuda, which Velez describes as both a lot of money and in the grand scheme of things, not nearly enough. If she and Pelini teamed up, that $1,000 could become $2,000. And what if she opened up the project to a wider array of people, and shared everything she knew about running a successful pop-up fundraiser?

Velez typed up a mission statement and several detailed documents about how to bake at scale and raise funds, and emailed them over to Pelini, who was most recently the pastry chef at the D.C. restaurant Emilie’s until she was laid off due to COVID-19. “We both speak the same language — pastry math,” Velez says. “So I said, ‘Willa, if we both participate and make 150 pieces of one dessert and price it out at $8, individually we’ll raise $1,200 dollars. If we ask everyone to participate virtually and decentralize it, we might be able to get 80 participants, and 1,200 times 80 is $96,000.’” The scale of the project seemed daunting, but the international movement for black lives in the wake of George Floyd’s death at the hands of a white police officer fueled a sense of urgency and ambition. “If we donate a little bit of money, we can make a little bit of change; with others, we can donate a lot of money that can make a lot of change.” They called their fundraiser Bakers Against Racism.

Eighty participants in Bakers Against Racism seemed like a huge reach to Velez and Pelini at the time. But the little bake sale bootstrapped by three DC chefs (a third collaborator, Rob Rubba, designed the graphics) has blown way, way past that to become a worldwide phenomenon. Participants in Bakers Against Racism, which opened its pre-sales on Monday (many bakers sold out far ahead of the Friday pick-ups), hail from 200 cities around the U.S.; hubs have formed in London, Berlin, and Paris, and Velez says the movement has reached five continents. Pastry chefs, professional bakers, and home cooks across the country are selling cookies and challah to support causes both national and essential to their communities. That’s by design — the whole process has been decentralized, with a broad list of suggested charities to support, so every baker has the chance to impact their own local causes.

According to foodtimeline.org, the phrase “bake sale” became popular in the early 20th century as a way to describe the age-old human practice of donating time, materials, and labor to raise money via baked goods. Since then, it’s become a uniquely American tradition, tied to women’s participation in charitable causes. Bake sales have played roles in political movements before — most notably in the case of George Gilmore’s Club from Nowhere, which sold peach pies, pound cakes, and hot meals to support the Montgomery Bus Boycott, and which Velez cites as an inspiration for her own baking activism. But since Donald Trump’s election spurred politically liberal women, especially white women, to become more involved in activism, the bake sale has become an increasingly large-scale and familiar tool, especially in the restaurant community. In New York, pastry chef Natasha Pickowicz is renowned for her Planned Parenthood bake sales, which began in 2016.

In Los Angeles, Gather for Good, an all-volunteer organization run by Sherry Mandell and Stephanie Chen and co-founded with Zoe Nathan of the Rustic Canyon group, launched in February 2017, and their bake sales have since raised nearly $100,000 for causes as varied as mental health advocacy to providing lawyers for families separated at the border. At the same time that Pelini and Velez brainstormed their bake sale, Mandell, who runs the Tehachapi Heritage Grain Project, and Chen, who owns Sugarbear Bakes, decided, as Mandell put it, to “get the band back together” to support the movement for black lives (they have since folded under the Bakers Against Racism banner).

“We were already talking about doing this with COVID,” Mandell says. “Other events we’ve done have been very much about coming together. We had to think of a way we could come together but still be apart.” Their solution was to launch a Pies for Justice initiative with many of the city’s best-loved restaurants and chefs, offering pre-sales for pies this Friday, June 19, on their website, with pick-ups organized for the next day. Proceeds from the effort will be split between Black Lives Matter Los Angeles and Gathering for Justice, an (unaffiliated) organization fighting against racial injustice in the prison system.

View this post on Instagram

We love Chef Cattleya Asapahu for her beautiful pie that SAYS IT ALL!!! We are here because #blacklivesmatter and we demand justice! Head to the link in profile to pre-game your pies on sale tomorrow including this delicious Coconut Cream Pie from @providencela. #piesforjustice

A post shared by &gatherforgood (@andgatherforgood) on Jun 18, 2020 at 10:23am PDT

Roxana Jullapat, the baker and co-owner of the Los Angeles cafe Friends & Family, was unable to coordinate with the larger bake sales happening this week, and instead held her own bake sale Monday, splitting the proceeds between Black Lives Matter LA and a black-run hyper-local effort to feed the homeless, Brown Bag Lady. Bake sales were always meaningful to Jullapat, but now that meaning has completely changed. “Pre-COVID, [the bake sale] is a very studied, measurable tool to raise money and bring awareness. Post-COVID, it’s many other things — it’s a healing device, it’s a way to make a statement about where you stand.” Jullapat believes online donations are important, but picking up a baked good engages people in a different way — and offers a concrete action people struggling to save their businesses can take in the face of uncertainty. “There’s an underlying feeling of, The house is burning, might as well share while we still have it. In three months, we could all be going under, so might as well do it now.”

The bakers taking part in Bakers Against Racism around the world describe a similar sense of purpose, often despite the challenges they’ve been weathering during the pandemic. In Paris, Janae Lynch, an African-American expat and a pastry chef at the doughnut shop Boneshaker, says joining the bake sale was important to her both to support the cause in the U.S., and address France’s persistent racism and police brutality. “We thought that since food brings joy, we could support fighting for black lives, fighting against police brutality and systemic and institutionalized racism. It’s a global issue.”

In Bethlehem, Pennsylvania, Melanie Lino, who co-owns Lit Coffee Roastery and sells her baked goods under her company Made by Lino, is baking to support two organizations in the Lehigh Valley fighting systemic injustice. She first got involved with the bake sale because she’d formed an online friendship with Velez, who like Lino is Dominican-American. All of Lino’s baked goods have already sold out, and she raised over $2,400. “Everything’s been so heavy for awhile right now, and it was such an incredible feeling [to see] this many people show up in a short period of time, and this many people decide to volunteer their time to help,” she says. “We raised all this money, 100 percent of which can be used to better the lives of other people.”

Velez describes a similar sense of solidarity and uplift at the heart of the Bakers Against Racism, which she calls a “pure moment.” But she also does not want the restaurant industry to engage in a bake sale against racism and then do nothing to address the rampant racial discrimination in professional kitchens. On Instagram, she noted that some restaurants joining the bake sale have not addressed the racism in their own workplaces, even when employees have asked them to. “Don’t use another black life to make yourself look good,” she writes. To me, she added, “Now that you’re saying you’re open to fighting against racism, if you’ve been called out and told you’re racist in your establishment, what are you going to do to change the systems you’ve heavily relied on for profit?”

In the #bakersagainstracism Instagram hashtag, a surreal, very 2020 phenomenon emerged: white-run accounts previously dedicated to burnished sourdough or cookies with animal faces are now decorating their wares with revolutionary Black Power fists. Velez notes that the Google Drive, which goes out to every participant, includes a document of podcasts and videos for bakers to listen to while they work in order to educate themselves on, say, turning performative wokeness into genuine action. The bake sale isn’t just about raising funds, or awareness, outwardly; participants can take the time to deepen their own commitment to fighting for black lives, too.

As for Velez, she opted to bake a passionfruit strawberry buckle with a salty streusel, “something simple, not extravagant, though it’s gonna be tasty.” It sold out immediately. Right now, she is trying to keep up with her grassroots mega-success and watching hubs form organically, sometimes in places which would have once been unthinkable, like Richmond, Virginia, the former capital of the Confederacy. She hopes Bakers Against Racism is only the beginning of a larger cultural transformation. “It’s given people the confidence to say: You’re going to buy this cake and stop being racist. That’s it.”

Meghan McCarron is Eater’s special correspondent

from Eater - All https://ift.tt/2UU0vif via Blogger https://ift.tt/2AHo1Zg

[viranlly]

 #VGetsAround: his own damn dining room. At this time six weeks or so ago, I was laying by the pool, tits-deep in passionfruit gimlet in a hip and happening new--ishly opened day club somewhere in the island of Bali. Little that I know, that the world was ‘bout to go on a ride. And damn, it has been one *literal* hell of a damn ride.

Here we are, in the present day, where the word ‘travel’ is now almost taboo (just ask what Anna Wintour told Adam Rapoport of Bon Appetit). Flights are cancelled, borders are closed. Bid adieu to Coachella and your festival plans this year. This is depressing even for somebody who hates crowds and usually comes up with bazillion excuses to cancel plans *ME*.

 The world, as we know it, is upside down and inside out. People losing their jobs, businesses scrambling, trying to make it one day at a time. Bars and restaurants, those who survived that is, had to make the switch to strictly delivery and take out services just to keep their doors open. Gyms are closed while my pants, on the contrary, are not able to. 

Let me just say it, I miss my friends. I miss putting on my subtly loud Thom Browne suit to sit on a crowded bar, sipping overpriced exotic martini(s), while watching people watching me. I miss the feeling of getting buzzed after polishing the 4th bottle of wine over dinner at a restaurant, where you don’t have to do the dishes after. And I miss ordering the round(s) of tequila shots I probably shouldn’t even think about. I also, deeply, miss travelling.

But until the world recovers, what can we do but our part? Stay at home, wash your hands, and support our local favourites as much as we can. The upside, if any, is the fact that our group chats have never been more lit, we do our dinners and drinks over video calls - I even find out, that you can be hungover during quarantine. Little and simple things have now become something we all admire and crave every single day.

And for the travelling part, I keep telling myself, if I can’t bring myself to the destination, Imma bring the destination to me, right here to my dining room.

In an ideal world, I would’ve been roaming the streets of Mexico City two weeks ago and stuffing myself with tacos of all kinds. For the time being, the folks at La Taqueria get me covered with their build-yo-own-taco-bar at home. If you’re in the mood for a little trip to Japan, lucky for us Vancouverites, we have plenty of amazing sushi out there: Miku for their Aburi party tray for 3, which, I finished in one seating, twice; Yuwa if you feel extra fancy, even Coast offers make-your-own sushi kit (super fun date night idea, if you’re a couple or something). Mak n Ming also does really good bento boxes too, btw!

Fancy a trip to Spain? Take a #Como2Go for your tapas, conservas, and fun tipples (G&T kit, wine and vermut too!) OR if you want something more substantial, give Paellaguys a try. While we’re in Europe, might as well bring Italy in via. Ask for Luigi, Di Beppe, and Italian Kitchen. I heard Pepino’s and Caffe La Tana are also doing amazing take out. You cannot, well, more like, should not, miss what L’abattoir is doing during this time - a rotation of fancy-esque French cooking AND their iconic pastry baskets for the weekend. And while we’re on the topic of pastry... Leave it to Beaucoup Bakery for some flaky, buttery croissants (among other stuff) to go with your morning coffee. If you’re in the mood for more comforting Quebecois-French cooking, of course, there’s St. Lawrence Restaurant. 

I don’t know bout everyone else, but I do get cravings for fried chicken from time to time (by time to time, I mean at least twice a week). This is the moment when I call up on some friends at Downlow Chicken, which just so happens to make incredible burgers. *ahem* Speaking of burgers... Transam does a pretty killer one too! And juuuust in case you’re still craving meat, Elisa Steak and the legendary Gotham are now doing steak take out (their wildly popular cheese bread is now on the take out menu - you’re welcome). 

*I sound like a hungry kid with ADHD trying to decide what’s for dinner as I’m eating my second lunch, don’t I?*

And when ordering in gets overwhelming - trust me it does. Take the opportunity to brush up your cooking skills. Your trusty friends like Bon Appetit Magazine (both Healthyish and Basically too, obvs) and The New York Times Cooking got you. Spend the time making BA’s best bolognese, Alison Roman’s ‘the stew’, or the extra comforting brown butter toffee chocolate chip cookies for a change of pace.

I truly believe that great food can help us going through this less-than-ideal time. Soon we will be able to share a meal with our friends again, and soon we don’t have to do our dishes 70 times a day again. Until then, stay at home, support your local gems, and for the love of all things that’s good and pure, wash your damn hands.

‘Til next time!

instagram @viranlly

Food | Travel | Vancouver

[kianalee-liquidmuse]

Mother: a word full of hope and love, a sweet and kind word coming from the depths of the heart. The mother is every thing − she is our consolation in sorrow, our hope in misery, and our strength in weakness. She is the source of love, mercy, sympathy, and forgiveness. Mother: the most beautiful word on the lips of mankind. Khalil Gibran . Pure Passion and Passionfruit being my source of inspiration: Puréed Passionfruit and lime infused NY cheesecake, set on a GF almond shortbread cookie crust and covered in a white chocolate, coconut and yuzu glaze I did a few variations on theme, for restaurant clients and commissions this week ~ the one is pictured is a #smokedcheesecake and went to @cascade_bbq ~ A Coconut/Passionfruit went to @bustersmainst_cg ✨🍰✨ . . . #HappyMothersDay 👑💕 #passionfruit #yuzu #nuanced #unique #artofcheesecake #palettepainting #handcrafted #flavorprofiling #CakeMuse #foodnetwork #foodie #bakerbabe #womeninarts #thisisspecial #passion #purpose #art #artist #mother #creative #WeWork #thiswomanswork #Striving #staystrong #love https://www.instagram.com/p/BxYoxCVgE7w/?utm_source=ig_tumblr_share&igshid=pn92x07qoflk