#tsbp

[a-sad-rat]

Episode one of me and my friends' cool podcast just dropped

yippee

[lindseybyrd]

I love this dress. It's form, it's structure, the way it flows. The embroidery is amazing. 10/10 would have one of my characters in The Sun Blessed Prince wear it.

Sara Mrad | Golden Monarch

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

[ourrecipebook]

Caramelized Cauliflower Pasta with Caper Butter

Serving: 2-3

Ingredients

200 g of pasta*, I used strozzapreti (gluten-free if needed)

½ large cauliflower, divided into florets

4 baby zucchini (optional), sliced

2 garlic cloves, very finely diced

2-3 tbsp extra virgin olive oil + more to grill vegetables

3 tbsp capers, chopped finely + a few whole to decorate

3 tbsp lemon juice + zest

smoked salt, to taste

black pepper, to taste

mild-heat chilli flakes (I used Turkish pul biber)

2 tsbp of toasted breadcrumbs from crusty white bread**, seasoned with salt

a handful of fresh mint leaves

1 tbsp pine nuts, toasted on a dry pan

Directions

Heat up a griddle pan on the stove (you can also use a BBQ for this or an oven at 400° F / 200° C). Cut cauliflower florets into halves. Brush them with a bit of olive oil and season with smoked salt. Arrange cauliflower pieces cut side down on a hot pan and do not turn over until they caramelize nicely. Then pop them to the other side for a few minutes. They will end up with a bit of a crunch but won’t be raw. Do the same with your zucchini slices (if using). Set aside.

Cook pasta al dente and drain.

In a small bowl, combine chopped capers with 2 tbsp of lemon juice and 1 tbsp of olive oil. Season with salt and pepper and mix well.

Warm up the remaining tablespoon (or two if you don’t mind a bit more oil) of olive oil on a medium size pan. Once warm, add finely diced garlic and let it cook for 1-2 minutes. Make sure you stir it all the time as garlic burns easily, especially when chopped that finely. Turn off the heat and add caper ‘butter’ mixture to the sautéed garlic. Stir well.

Add drained pasta to the pan and mix it around well to coat it in the caper ‘butter’. Add grilled vegetables and mix well.

Serve with a sprinkling of toasted pine nuts, lemon zest, chili flakes, breadcrumbs and fresh mint.

Notes

As this dish isn’t one of those with a large amount of sauce, it is best to use the type of pasta which has fairly large and smooth surface area like: strozzapreti, farfelle, penne, rigatoni or pappardelle.

I made my breadcrumbs by slicing 2 day old crusty bread into very thin slices and then toasting them on a hot griddle pan brushed with a bit of olive oil. I toasted them on both sides until nicely browned, cooled them and then crushed them in a pestle and mortar.

(Source)

[lesbiancooking]

Oatmeal breakfest bake

This serves 6, and pairs great with cheesy scrambled eggs.

Ingredients

3 bananas (sliced in to .5 inch peices)

1.5 cups of berries( I used blueberries bit anything would work)

1 cup oatmeal

.25 cups honey (make sure not to do more than this, as the honey can overpower the flavor)

.25 cups of chopped nuts (walnuts or pecans)

.75 tsp cinnamon

.5 tsp baking powder

Pinch of salt

1 cup of milk

1 large egg

1 tsp vanilla extract

Instructions

Preheat the oven to 375 F, and grease a 9×9 baking dish. I used an olive oil spray.

Layer the bananas acrost the bottom of the pan, sprinkle with half of the berries. Drizzle 1 tsbp of honey over top. Sprinkle with. 25 tsp of cinnamon.

Cover with foil and bake for 15 min, untill throughly bananas have softened.

While it is baking, mix the oats half the nuts, the baking powder, salt, and remaining cinnamon.

In another bowl, whisk the remaining honey, milk, egg, and vanilla extract.

Take out the bananas from the oven, and sprinkle evenly with the oat mixture.

Pour the milk mixture over the oats, making sure to distrubute it evenly. Top with the remaining berries and nuts.

Bake for another 30 minutes, or untill the top of the Oatmeal is brown and set.

This is the recipie I based this on.

[nycfoodieblog]

GUMBO GREENS RECIPE:

1.5 lbs collard greens, washed and chopped

1/2 cup vegetable oil

1/2 cup all purpose flour

1 onion, quartered

2 partially cooked smoked turkey wings (or one leg)

1/2 cup bell pepper, chopped

2 stalks celery, chopped

1/2 tbsp secondline creole seasoning

3 cloves garlic, minced

5 cups chicken broth

1-2 andouille sausage, cut in 1/2 inch pieces

10-12 raw shrimp, deveined and tail off

1/4 tsp cayenne pepper

1 tsbp garlic powder

1/2 tsp celery seed

1/2 tsp onion powder

2 tsp smoked paprika

1/2 tsp salt

1 tsp oregano

1 bay leaf

Add wings or leg to chicken broth to cook while you work on the next few steps.

Over medium heat add vegetable oil and mix in flour, whisking so there are no lumps. Cook until you get a dark brown color, stirring constantly and careful not to burn it!

Add in vegetables and stir to coat in roux. Allow them to soften and then add garlic, cooking until fragrant, 1 minute.

Add in seasonings and bay leaf. Next add the broth slowly and stir. Add in wings or leg and greens. Bring to a boil and then reduce heat and simmer, checking for doneness around 50 minutes. It may need to go longer.

Remove meat and pull from bones and return to pot. Add in sausages and cook for approximately 10 minutes before adding shrimp. Cook shrimp until they lake a nice "c" shape and have a nice pink color.

[catchingbigfish]

february goals weekly update

(i plan to make this a weekly sunday post!)

goal one: write -- even just a single word -- 21 days this month (for GYWO). 2/21

goal two: write 10,500 words (for miniwrimos's feb 23 miniwrimo). 1,147/10,500

goal three: fully outline TSBPS (for a discord challenge). it's definitely plodding along -- i've committed to a few details like setting, time, the religious backdrop i'll be using, and some key plot points. my plan for the coming week is to fully sketch out the scenes for act i.

it feels like a decent start to the month. i'm not sure if i've ever mentioned this on this account, but i have a few crafts -- including writing -- that i tend to go really, really hard on for a little while before switching gears. one of those is hand-sewing and that's what i've been doing most this week, tbh. i don't know why, but i decided it was a great idea to hand-sew a new bag instead of just buying a purse that actually fits everything i need to carry?? so that's been making me drag a bit, but i'm still fairly well on track.

[norahjakobs]

earl grey, black tea, and bubble tea for the ask game!

- cyrus

earl grey: how do you take your tea?

I enjoy apple spice, berry mix, raspberry, and earl gray tea. I don't take any milk in any of them and add a frankly absurd amount of sugar, 2 tsbp, in any of them.

black tea: where are you from?

I'm from Alberta Canada! Pretty much Canada's south, so there's cowboys and cows and prairie.

bubble tea: what ride would you pick at an amusement park?

Not to be a whimp but a merry-go-round or bumper cars. I'm not a fan of heights or getting moved backwards while I'm facing the other way.

[girlwhoknewtheoriginoflove]

The Sports Betting Teacher - Is it an Incredible Betting System?

Nearly everybody is discussing the new progressive betting system called The Sports Betting Teacher. Is it an incredible betting system or a trick? In this article I will give you my genuine assessment on the system.

The Sports Betting Teacher

The best thing about this betting system is that you needn't bother with any sort of information and experience. The Sports Betting Teacher will give you valuable data about "how to do" and "when to do it". Cash the board and bankroll conduct are likewise made sense of in the system.

Sports Betting Tips

There is a ton of supposed "masters" and "insiders" out there. The majority of them simply need to sell you some bad betting system that will lose cash for you. I'm certain you have seen a ton of them as of now!

With TSBP you can be a supposed "betting master". In any case, you won't lose cash since you'll constantly know how to bet when an open door is there. Rich (The innovator of TSBP) consistently conveys tips or picks to bet on each evening. You can obviously pick your own betting tips when you have bet for a brief period.

Sports Betting Aide

A supposed sports betting aide isn't difficult to come by nowadays. There is lots of them if you search Google or elsewhere. In any case, it's exceptionally rare to find a betting aide that truly work and are great. With TSBP you will approach your confidential betting aide consistently.

Many individuals have pose me a similar inquiry again and again. Do you have any idea what it is? It's consistently,

How much cash will I make when I start with this?

This is a truly senseless inquiry to pose to somebody. It's not possible for anyone to know how much cash you can benefit. There is to many elements to consider. However, if you have the right methodology you can be Exceptionally successful in life. The main issue is that a many individuals doesn't have this methodology yet I figure you will make it!

[superbfiresheep]

COCONUT MILK CHAAS | Forest Super Food

Forest superfood Super greens - immunity boost, digestive support, body reset

COCONUT MILK CHAAS

Makes 1 Serving

Recipe type - Smoothies

INGREDIENTS

1 cup coconut milk

1 tsbp lemon juice

4 curry leaves

1 serving Forest Super Green.

1 tsp cumin powder

1 tsp chaat masala

1 tsp black salt

1/3 cup cilantro

1 cucumber

ice cube optional

DIRECTIONS:

Add coconut milk to a blender and add lemon juice.

Then add curry leaves, cumin powder, Forest Super Green Mix. , black salt and chaat masala.

Add cilantro. Add ice cubes if you want now,

Add chopped cucumber Blend to make a juice consistency.

Strain if needed

[plusborsa]

🟡#SASA Sasa açıklamasına iki kurumdan farklı yorum ◾TSBP Başkanı Öztop: Cesurca ◾SPK Başkanı Gönül: Sıcak bakmıyoruz NbEkonomi #borsaplus #borsa #BorsaIstanbul #bist100 https://www.instagram.com/p/ClsRWNzoOMM/?igshid=NGJjMDIxMWI=

[thestarbornpilgrim]

Warning songs are out of order and deep. Feel the feels my loves.

[naijagospel]

[VIDEO & AUDIO] 'Interface' - TSBP & Cousin Victory

[VIDEO & AUDIO] ‘Interface’ – TSBP & Cousin Victory

TSBP & Cousin Victory drops “Interface”; one of the live recordings during the Sound Box Project. Interface is a song written and performed by Pastor Cousin Victory alongside TAWT crew. The song carries with it several powerful messages of our encounter with Christ and how it can transform our lives. Therefore, we must ask that the Spirit of God invades us so we can encounter this…

[soufflegirl]

So I've just finished The Shoebox Project for the first time and it was pretty amazing, except for the Jily representation, that I didn't like at all, tbh.

(I'm a HUGE Jily shipper and in this version I almost hated them, especially in the last chapter)

(while I loved the relationship between Remus and Sirius and I miss them already)

[lesbiancooking]

Mac n cheese

Serves 4

I find that this pairs well with broccoli or brussel sprouts that are nice and crispy from the oven.

Ingredients

.25 cups unsalted butter

Salt

.5 lbs macaroni

.25 cups flour

2.5 cups whole milk

1 tsp mustard powder

Black pepper

6 Oz shredded cheddar

4 Oz shredded gruyere

1.5 Oz shredded parmesan(or more if you love parm)

.5 cups panko breadcrumbs(I like Italian flavoured)

1.5 tsbp olive oil

Preheat oven to 375 F°. Grease a 9"x9" pan (I used olive oil spray). Cook the macaroni in a large pot of boiling salted water.

In a large sauce pan over medium heat, melt the butter. Add the flower and cook unill golden brown, 2-3 min. Make sure to stir consistently. Poor in the milk and whisk until combined. Add the mustard powder and season with salt and pepper. Bring to a simmer over medium heat and cook untill thickened, about 2 min.

Remove pan from heat and whisk in all the cheese but a quarter cup of paremsean. Make sure to add it slowly to prevent grainyness in the sauce. If you have trouble with melting, place the pan over low heat. Stir in the macaroni and transfer to the greased pan.

Combine the breadcrumbs, oil, and remaining paremsean cheese in a small bowl. Spread atop the macaroni.

Bake until golden, 25 to 30 minutes. Let it rest for 10 minutes and enjoy!

Here is a link to the recipie I based this on.