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#Breadcrumbs
morethansalad · 1 day
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Vegan Albanian Meatballs
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todayontumblr · 3 months
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Wednesday, January 17.
No time to waste
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@enneoleo 
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seasaltandcopper · 9 months
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I think one of my favorite creative joys is seeing how many different things people can do with the same concept. give ten writers the same starting point, or basic plot, or set of tropes to use and you're still going to get wildly different end results
the details you focus on, the ones you omit, turns of phrase, tone, and framing, the cadence and tempo of the sentences themselves, all the little fingerprints you've left littered across the prose — how you tell the story matters, and your personal voice is what makes it unique
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daily-deliciousness · 5 months
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Bacon mac and cheese
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luthienne · 1 year
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George Seferis, from Collected Poems; "Last Stop" (tr. Edmund Keeley and Philip Sherrard)
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nlnnet · 3 months
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najia-cooks · 7 months
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[ID: Two triangles of baklava garnished with ground pistachio and whole cloves, with a silver Moroccan tea set in the background. End ID]
μπακλαβάς / Baklava
Baklava is a layered pastry consisting of a filling of chopped nuts piled between thin sheets of dough and sweetened with syrup. It is of contested and potentially ancient origin, with similar pastries attested in modern-day Turkey, Greece, and Assyria. Today, many regional variations of the pastry exist throughout North Africa and West and Central Asia.
This Greek-style recipe layers a spiced walnut filling between sheets of homemade filo dough, then soaks them in a sugar-honey syrup flavored with cinnamon, clove, and lemon. The resulting pastry is flaky, flavorful, and über-sweet.
Recipe under the cut!
Patreon | Tip jar
Ingredients:
For the dough:
4 2/3 cup (560g) bread flour
1/2 cup + 1 Tbsp (133mL) olive oil
1 Tbsp + 2 tsp red wine vinegar
About 1 - 1 1/3 cup (240 - 320g) lukewarm water
3/4 cup (165g) butter or non-dairy margarine, melted, for brushing
For the filling:
400g walnuts (or hazelnuts, shelled pistachios, and/or blanched almonds)
1/4 cup (35g) breadcrumbs
1 1/2 tsp ground cinnamon (1/2 cassia cinnamon stick)
1 1/2 tsp ground cloves (18 / 1.5g whole cloves)
Greek baklava most commonly uses walnuts, though pistachios are also used. You may experiment with nuts of your choice.
The breadcrumbs help to soak up the syrup evenly and prevent sogginess.
For the syrup:
2 1/2 cups (500g) vegetarian granulated sugar
1 1/2 cups (355mL) water
1/4 cup (80g) agave nectar or honey
1 tsp orange blossom water (optional)
Peel of one lemon
1 cassia cinnamon stick
3 whole cloves
Instructions:
For the dough:
1. Combine flour and salt in a large mixing bowl. Add the vinegar and olive oil and mix to combine.
2. Gradually add a scant cup of water and continue to mix until the dough just comes together. Continue to knead, by hand or with a stand mixer and dough hook attachment, until the dough becomes smooth and elastic, about five minutes. If the dough does not come together, add additional water 1 tsp at a time. The dough should not be sticky.
3. Divide the dough into small balls of about 40g each (for a 13" x 9" pan). You may decide to make the dough balls slightly larger if you’re a beginner at working with thin dough.
4. Coat each dough ball with some olive oil and cover. Allow to rest for at least an hour, to allow gluten to form and facilitate rolling out later.
For the syrup:
1. Scrub a lemon thoroughly and remove the outer layer of peel with a knife or vegetable peeler. Heat sugar, water, lemon peel, cinnamon, and cloves in a large pot over medium heat until simmering. Stir to dissolve sugar and continue to simmer for about 5 minutes.
2. Remove from heat and stir in honey and orange blossom water. Allow to cool to room temperature, then refrigerate.
For the filling:
1. Blanch almonds by boiling them for about a minute, draining, and pinching gently to remove their skins. Shell pistachios. Chop nuts, or use a food processor, to achieve a coarse grind (you don't want a powder!).
2. Toast and grind whole spices, if using. Combine nuts with breadcrumbs and spices in a mixing bowl and set aside.
To assemble:
Baklava is made by interspersing thin sheets of dough with butter and nut filling to create flaky layers. Several sheets of dough will be needed at the top and bottom to prevent the weight of the nuts from causing the pastry to collapse. Some cooks add all of the nut filling between two groups of filo dough, while others intersperse the nuts throughout.
1. Melt margarine in a small saucepan or in the microwave. Using a pastry brush, coat the bottom and sides of a 9 x 13" baking dish in margarine.
2. On a lightly oiled surface, roll out one ball of dough into a rectangle a little larger than the bottom of your baking dish (it will relax as it transferred). Place the sheet in the bottom of the dish, gently stretching it into the corners. Don't worry too much about small holes—there will be many layers!
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3. Gently drizzle and brush melted margarine over the sheet of dough.
4. Repeat this process 4 more times, for a total of 5 sheets interspersed with margarine. I placed each sheet on top of the previous one on the counter and waited to transfer them to the pan until I had rolled out all four. You may need to re-oil your working surface as you go.
5. Add just enough nut filling mixture to form a thin layer.
6. Roll out another two sheets of dough and brush them with margarine as before. Add another layer of nuts. Repeat until the nut mixture is gone, making sure to reserve at least five balls of dough for the top.
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7. Roll out and place the remaining balls of dough and brush them with margarine as before.
8. Refrigerate for 10-15 minutes to make the baklava easier to cut. Using a sharp knife, cut the baklava into diamonds by cutting in lines diagonally in one direction, and then diagonally in another direction to form points at an acute angle; or, form triangles by cutting lengthwise and then widthwise to form squares, and then diagonally to cut those squares in half. Stick a whole clove in the center of each piece of baklava, if you like.
9. Bake at 300 °F (150 °C) for an hour to an hour and a half, until the top of the pastry is golden brown.
10. Remove from the oven and allow to cool for about 10 minutes. Pour the cooled syrup evenly over the surface of the baklava. Don't add the syrup warm, or it may make the baklava soggy!
11. Allow the syrup to absorb for several hours, or overnight.
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lorengray1 · 6 months
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🍞 ˚ʚ♡ɞ˚ 🍞
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tayfabe75 · 3 months
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April 16, 2023: After Matty sings the lyric "I'm never gonna love again" during 'Happiness', he adds an enthusiastic "Yeah, you will!" while performing in Sydney, Australia. (source)
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putschki1969 · 4 months
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❓Hikaru Instagram Q&A❓
Last night, Hikaru invited her followers on Instagram to send her some questions. Even though this was originally meant to be a late night activity, Hikaru said that it was okay to keep submitting questions throughout the day. Here are some of my highlights〈(•ˇ‿ˇ•)-→
Questions about Kalafina
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She got asked about her favourite Kalafina song multiple times. Her usual answer was that it was impossible to choose just a single song. She did mention however that at that moment she felt like listening to "Hanataba". When being asked about both her favourite Kalafina as well as H-el-ical// song, she once again struggled to choose just one but a current favourite is "紡 - TSUMUGU -". Someone asked Hikaru to share an uplifting song, her choice is Kalafina's "One Light". Her favourite lyrics from "Yume no Daichi" are the following lines (WaKei part): 貴方が生まれた On that bright morning その眩しい朝に that you were born まだ誰も知らない no one yet knows 華やかな歌が A brilliant song 静かに始まった has quietly begun [Note: I personally love the verse that comes right after this one]
Questions about Keiko
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She got asked about her favourite Keiko solo song. Since she wasn't able to pick one, she listed a few: "Hitori Janai Kara", "Yoru no Uso to", "Kimi ga Nemuru Kara", "Latte" and "Inochi no Hana". [Note: Ah yes, happy to see "Kimi ga Nemuru Kara" on her list, it's a personal favourite!] As for Hikaru's favourite part about Keiko: Her personality. Btw, Keiko reacted to those two replies in her own Instagram story💗.
Question about Wakana
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Full disclosure, this was one of my questions/messages. I had only sent a very generic support comment last night (these things make me feel so uncomfortable so I’m usually too scared to send anything else🙈) but for some reason, I was feeling brave earlier today so I thought I would sneak in a subtle ask about Wakana. "What is your favourite Wakana solo song?" Nothing too personal or obtrusive. She had been asked a similar question about Keiko before so I didn't think she would mind being asked about Wakana as well. Especially since she has now mentioned twice how she would love for everyone to support all of their individual solo careers. For me, this sentiment implies that she is very supportive of not only Keiko's solo career but also Wakana's. Anyway, she couldn't choose one because it was way too difficult again [Note: Honestly my mistake. I had noticed that she was struggling to name only one song for similar questions but I was too nervous while writing this so I didn't even think about that T_T]. Hikaru named a few of her favourite Wakana songs: "Nagareboshi", "Ai no Hana", "magic moment" and "ato hitotsu". ["Ai no Hana", my beloved! Surprised to see "Nagareboshi" here though. Very fascinating choice! "ato hitotsu" is also one of my all-time faves!]
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morethansalad · 6 months
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Roasted Leek and Cauliflower Pasta (Vegan)
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todayontumblr · 3 months
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seasaltandcopper · 10 months
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Humiliation Prompts
These are all presented as sfw by default (but can be interpreted otherwise if that’s your preference)
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Humiliate them by:
♠ Making them beg
♠ Forcing them to strip
♠ Spitting in their mouth
♠ Making them kneel
♠ Dressing them in a degrading outfit
♠ Mocking them for involuntary reactions
♠ Forcing them to lick something off the floor
♠ Hurting them in front of a mirror so they’re forced to watch
♠ Keeping their hands bound to make basic tasks difficult or impossible. Bonus: punish them for failing or making a mess
♠ Feeding them spoiled or disgusting food
♠ Hosing them down with cold water
♠ Calling them a mocking nickname or title
♠ Forcing them to crawl on their hands and knees
♠ Leaving them with obvious, hard to hide scars
♠ Branding them as a sign of ownership
♠ Forcing them to divulge past traumas or secrets
♠ Altering or ruining a part of their appearance they take pride in
♠ Rendering them mute or forbidding them to speak
♠ Making them lick clean someone’s boots/shoes
♠ Assigning them menial labor/chores
♠ Showing them off as a trophy at a party. Bonus: the party is for their enemies OR former allies/coworkers
♠ Offering them up as the entertainment to party guests to do with as they please
♠ Making derogatory comments about them to others (with them in the room/in earshot) Bonus: force them to agree with these assessments
♠ Gifting them as a slave/servant to someone they formerly outranked
♠ Leaving them at the mercy of strangers in a public display (stocks, pillory, cage, chained to something, etc)
♠ Grinding their face into the ground/mud/a mess they made. Bonus: With a foot on the back of their neck or side of their head
♠ Recording them being punished/tortured/etc. Bonus: send these to friends and family OR release them publicly online
♠ Fitting them with a collar
♠ Muzzling them
♠ Making them perform tricks or skills on command
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Chicken schnitzel
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luthienne · 1 year
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Rosanna Warren, from Departure: Poems; "Intimate Letters"
[Text ID: My dear dark dove, a form of mourning, / that too is a form / of repetition.]
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vegan-nom-noms · 1 month
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Vegan Roasted Red Pepper Pasta With Cheesy Pistachio Breadcrumbs
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