#yumblr

[retrogamingblog2]

Dishes from the Kirby Café in Tokyo, Japan

[sillygoofyboii]

I NEED TO SETTLE THIS DEBATE

[bowsersforeskin]

Day 1 with bag of granola: oho! I'll treat myself to a little clump of granola :) maybe one more :) maybe one more :) ma

Days 2-4 with bag of granola: me and the loose oats 4evr‼️🩷💯

[steadfastpetrel]

(click for better quality!) after a while of improvisational bread baking, i realized i had a low-knead, pain-friendly recipe that's been a staple in my meals! figured to share this with anyone interested in trying it out!

[image description:

A recipe titled “Pain Bread.” In a square to the left are the ingredients. You’ll need: 300g or 2 cups of flour, 1g or half a teaspoon of salt, one egg, 40g or one fourth cup of sugar, 4g or half a teaspoon of yeast, and 200mL of water.

Mix all the ingredients together until you form what feels like a super thick pancake batter. Let it sit for thirty minutes! An illustration of a spoon stirring the dough is seen below.

After that, stretch and fold the dough into itself. It’s gonna be a bit messy, but trust the process! Let it sit again for 30 minutes. Illustrations of a hand stretch the dough and fold the dough into itself.

Repeat step 2 until you get an elastic and stretchy dough. This took me around 4 rounds of stretching and folding! Proof it in the fridge overnight, around 12 hours. The hand stretches the same dough, a little graphic of a snowflake reads “around 12 hours.”

Do one last stretch and fold to knock out the air and transfer to a loaf pan. Let it proof until it’s doubled in size. This was around 2-3 hours for me! A before and after illustration of the dough in a loaf pan, which goes from filling half the pan to slightly overflowing after rising.

Bake in a preheated 350 degree oven for 45-50 minutes or until golden brown. Let it cool and enjoy! The loaf, now a golden brown with a pat of butter on top. Tip: Try melting some butter on top for a shiny crust! end id.]

[xx-chaotic-mind-xx]

[outta-trouble]

fuvk oof it doesnt let me boop people om @timewillreveal im gonna beat tumblt wiht a cooke

[badnyfa]

Entonces no te molesta si me la corra viendo tus fotos en el trabajo?

No me molesta que seas precoz, para nada... Si te excita a ese nivel las previsualizaciones del contenido explícito que vendo por mi página, no estás listo entonces para suscribirte. Te podría dar un infarto.

[hungrybutchchef]

[Photo ID: Three photos of a ramen cup, a glass bottle ramune soda, and chopsticks. On the ramen cup is Hello Kitty peeking out of a cup of noodles with a spicy pepper on it. The rest of the cup has a noodle design with smaller peppers lined down each side of Hello Kitty. On the ramune is Hello Kitty in a pink wet suit. It tells you it has a marble. The chopsticks are light blue and resting on a blue leaf shaped chopstick holder. Image ID Ends]

Hellow Kitty Spicy Noodle Soup, Prince Katsu Co. & Hello Kitty Ramune Soda, Sanrio Co.

[beanmom]

Made Studio Ghibli soup for dinner tonight 🥣❤️

(Recipe here)

[benevolentdinosaur]

I made some BIG decadent cookies using leftover Easter eggs 😋

[yz]

Grilled Red Mullet fish. Takis in Lechaio, Greece.

[aspiringwriter1111]

why isn't the cooking/baking side of Tumblr called Yumblr, where did we go wrong

[locomotive-idiot]

yumby oiter

[televisefur]

Tumblr feels so perfect, less anxiety and less encouragement to chase for attention, more art and cool stuff, more freedom to share my thoughts.

I want to use this instead of the birdsite now. Though, Bluesky is my second choice and I will be there too. I know I said at first that I wasn't interested too much in using Tumblr, but on the other hand, I just feel at home here.

[abandoned-as-mustard]

Why is whizz fizz so damn good on ice cream? It tastes as brain-tingly as a spider without the liquid