#yotam

[infosisraelnews]

Le pays est sous le choc : le combattant devenu célèbre à la télévision a été tué dans un accident de voiture

Le regrette Sergent capitaine Neria Moshe Cohen, 26 ans, habitant de Givat Shmuel, a été tué dans un accident de voiture alors qu’il sortait pour se rétablir. Il est récemment devenu célèbre lorsqu’il a été interviewé par Amit Segal et Ben Caspit dans ” Meet the Press ” et a parlé de ses luttes difficiles et de celles de ses combattants à Gaza et de leur aide humanitaire aux enfants et aux…

[sydneybsweeneydaily]

SYDNEY SWEENEY.

ph. by Yotam Shwartz, 2024.

[prettyfamous]

Sydney Sweeney | Yotam Shwartz | February 2024

[marcmarcmomarc]

If the Camp Campbell campers and counselors had an ensemble number, on a ranking scale from twelfth to first, whose voice be the easiest to hear or would stand out the most?

For example, let me demonstrate with a ranking of Secret to the Formula:

Fifth place: Squidward (Rodger Bumpass)

The only chance of hearing him is by listening carefully to the imperfect delays.

Fourth place: Plankton (Mr. Lawrence)

Only barely edges Squidward out in the sense that his deep voice is easier to make out.

Third place: Mr. Krabs (Clancy Brown)

Because Mr. Krabs has a gravelly voice, he stands out better than the last two.

Second place: Patrick (Bill Fagerbakke)

Would be harder to hear if not for the fact that he comes out of one speaker.

First place: Sandy (Carolyn Lawrence)

Aside from also coming out of one speaker, having a voice drastically different from the rest helps her stand out the most.

[morethansalad]

Caramelized Fennel with Orzo and Saffron Water (Vegan)

[israelihunks]

[neutron669]

Sydney Sweeney photographed by Yotam Shwartz

[afrofeministe]

Yotam Ottolenghi’s pasta salad with pecorino + pistachios / Photo Louise Hagger x The Guardian

[guy60660]

Yotam Ottolenghi | Richard Burbridge | The New Yorker

[catboywizard]

this is the second year in a row that i think a different song should be my #1 but it didn’t count bc they stop keeping track after halloween 😅

[stressfulsloth]

I have been on such a good cooking spree lately. Lemon meringue ice cream and raspberry rose ice cream. Pita with shakshuka and zhug and stuffed vine leaves. Falafel and burnt aubergine and pomegranate salad. Floral focaccia. Lemon olive oil cake. Pho with lime. Vegetable gyoza.

[genevieveetguy]

Orlando, My Political Biography (Orlando, ma biographie politique), Paul B. Preciado (2023)

[peacefuldwellings]

[veganhomemade]

9/4 - made Ottolenghi’s braised portobello mushrooms over a butter bean mash. very good flavor development and not too much work!

[what-marsha-eats]

Champagne Chocolate Truffles

From Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi 

Choose the best dark chocolate you can find to make these marvelous truffles (well, not quite truffles, since they are squarish, but that’s just a formality). The Telegraph recommends one of Valrhona’s grands crus or Amedei’s Porcelana.

MAKES about 40

INGREDIENTS

60g milk chocolate

200g dark chocolate

150g unsalted butter

80ml champagne

40ml good-quality brandy

150g dark chocolate for coating

50g cocoa powder for dusting 

METHOD

Take a cake tin roughly 14cm square and line it with clingfilm. Using a sharp knife, chop both kinds of chocolate into small pieces and place them in a heatproof bowl large enough to accommodate all the ingredients. Warm the chocolate for a couple of minutes in a microwave or over a pan of simmering water until it is semi-melted; be careful not to heat it too much. Cut the butter into small pieces and keep it separate.

Pour the champagne and brandy into a small saucepan and place on the stove until they warm up to around 80C; they should be hot to the touch but not boiling. Pour the alcohol over the chocolate and stir gently with a rubber spatula until it melts completely.

Stir in the butter in a few additions, then continue stirring until the mixture is smooth. Pour it into the lined tray and place in the fridge for at least three hours, until it has set firm.

Place the chocolate for coating in a mixing bowl and put it over a pan of simmering water. Stir occasionally, and as soon as the chocolate has melted, remove the bowl from the steam bath. Scatter the cocoa powder over a flat plate. Turn the chilled chocolate block out of the tin on to a sheet of baking parchment and remove the clingfilm. Use a very sharp, long knife to cut it into roughly 2cm squares. Clean the knife in hot water after every time you cut.

Using two skewers or forks, dip the squares in the melted chocolate, wiping off any excess on the side of the bowl. Quickly roll the squares in the cocoa powder and place on a clean tray. Allow the chocolates to set in the fridge, but make sure you leave them out at room temperature for at least half an hour before serving.

[morethansalad]

Baked Basmati w/ Mint, Pomegranate, Walnut, Olive & Halloumi (Vegan)