Kpop Game
tagged by the sweetest @tyong-blr, thank you soo much 💚💚
•what was your ultimate bias doing at the exact moment they became your ult?
Mark rapping in Jopping, Chanyeol playing Moonlight by exo in the freaking guitar 😭😭
•if you were stranded on an island, which idol would you want to be stranded with, and which one would you wanna toss back into the ocean?
OK hear me out, i would need someone very strategist and smart to get us out of there so haechan would be ideal. I would toss Hendery because I have the slightest impression that he would be the kind of desperate person who would run and scream on the island saying that we were going to die and that would be exactly what I wouldn't need! i love him btw okay
•name the kpop song you go to when a non-kpop friend hands you the aux.
Monster by exo. You can’t get wrong with this one.
•alternatively, if you’ve had aux privileges revoked due to kpop, name the song that took away your right to have the aux.
Love me now by nct 127 because everyone needs to know how GOOD this song truly is!
•if your bias hadn’t debuted in their group, what other group could you see them being in (and why)?
I can picture Chanyeol in nct 127 mainly because he would be the oldest and i would love to see him act like the maknae along with haechan but of course he as a rapper with mark and taeyong would probably kill me, but i would die happy.
•what’s the funniest thing your ult has ever done?
Chanyeol trying to imitate Kai's perfect ballerina spin on the show and falling on the ground really weird. I swear I have to see this at least 50 times
•have you ever been biaswrecked into having more than one bias? if so, who was it, and who are your current biases in that group?
Dude, I stan 4 groups. The suffer it’s real.
Got7: I started with Jackson but then Youngjae and Yugyeom caught my attention. Youngjae it’s my official bias.
Exo: Chanyeol but then Sehun appeared, so i can’t choose between them.
Nct: Oh God... Ok, so Taeyong was my first bias and Jaehyun my first love. But Mark, Jeno and Haechan are my current biases because i can’t pick just one in nct.
Bts: Jimin it’s my first and only one bias since the beginning.
•name an idol collaboration you would love to see that hasn’t happened yet.
You have no idea how much i would love to see nct and got7 doing something together. It could be any 15 second commercial.
•what’s one trait in particular that you share with a bias? i.e same laugh, same starbucks order, etc.
Mark and I make jokes that literally no one pays attention to or laughs at because our sense of humor is beyond all human understanding.
•describe your worst date ever but replace the name of your date with your biaswrecker.
Literally all of them lol Okay so, I hate horror movies and I hate going to the cinema and not watching the movie I paid for (tickets in my country are expensive, okay). So I had a group of friends who wanted me to start dating Jeno and they thought going to the movies would be the perfect opportunity for that. We went in a large group to watch The Conjuring 1, we both stood in the middle between our friends and we hugged each other by the arm but when the movie started I was so scared that I couldn't turn my face to the screen let alone kiss Jeno in front of everyone.
I spent almost two hours yelling in Jeno's ear with my face in my hands. I didn't kiss Jeno and I didn't watch the movie, and I wasted the money.
•if your favorite kpop song was a flavor, what would it taste like?
Be there for you by nct dream and would taste like nutella
•what group would you most want to play cards against humanity with?
Nct dream, we have the same mental age.
•name a random animal off the top of your head. what idol do you associate with this animal?
🐥 Jisung, because I was listening to My first and last and remembered his blonde hair
•what’s the last comeback you stayed up all night for?
DYE by got7.
•and finally, what’s one song in your kpop playlist that you would totally lose your mind over if it came on in a grocery store?
Beatbox by nct dream, I don't know how to dance at all the choreography but I would probably get kicked out
tagging: my lil sis @jaehunnyy and everyone who wants to participate in this one, it’s pretty fun!
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🎵On the 25th day of Christmas, Ant-Man ((and Ant-Mun)) gave to me
A special Christmas message for you guys. ((We’re gonna try to keep this short and sweet.)) But knowing the two of us, we’ll probably ramble.
I know today can mean a lot of things for different people. For some of us, today is jampacked full of people and food and gifts and excitement and red and green and gold things everywhere and music. For some of us, the day is full of reasons why you’d rather hide in your room than go through the day. Maybe there’s family members you wish weren’t family or maybe there’s family you wish were there but aren’t anymore. Maybe the day isn’t as fun as it once was. Maybe the rush and the commercialism have made you bitter towards the day. Or maybe today is just another day.
But that’s the thing. Today is not just another day. This season is not just another season. There’s something special about this time. There’s a feeling, a warmth, a peace, and a love that are really evident if you’re receptive to it, but easily overlooked if you’re too distracted. I definitely get too distracted sometimes. I know I go too fast and miss out on the most important things that this season, this day, are supposed to bring into clearer focus.
But not this year. Not today. Today, I’m gonna hug my family and friends a little extra tighter for a little extra longer. I’m gonna share stories and listen to others and laugh a little more. Today I’m gonna give a little more. Not just presents but more of me. Because I think my family and friends deserve the best of me.
You guys reading this do too. I don’t know what your situation is, and I don’t know what this day means to you. But I hope that whatever situation you’re in, what I have to say will leave a good impression on you. Today I want you to know that you are loved. Today I want you to know you are special. Precious. You matter. You are seen. Even you guys who hide behind Anon status, you are seen, you’re accepted, and you’re loved, especially today.
So whatever your situation, take it slow today. Reflect on the people you hold dear, and reach out and tell someone you love them. Enjoy some peace and spread some cheer and goodwill toward everybody, neighbor and stranger alike. It’s the most wonderful time of the year for a reason, so let’s spread that goodness around like Nutella.
Have a merry Christmas, you guys. Sending you all a big hug today.
~ Scott & Ant-Mun ❤️🐜
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Hazelnut chocolate spread can be a delicious treat, but it's not necessarily a health food. Here's a breakdown to help you understand:
Pros:
Healthy Fats: Hazelnuts themselves are a good source of healthy monounsaturated fats, which can be beneficial for heart health.
Some Nutrients: Hazelnuts also contain vitamins and minerals like Vitamin E, magnesium, and manganese.
Cons:
High in Sugar and Calories: Most commercially available hazelnut chocolate spreads, like Nutella, are loaded with sugar and calories. A single serving can easily contain a significant amount of your daily recommended sugar intake.
Low Cocoa Content: Many hazelnut chocolate spreads have a lower cocoa content, meaning less of the heart-healthy antioxidants you might find in dark chocolate.
Unhealthy Fats: Some spreads might also contain unhealthy fats like palm oil.
So, how to enjoy it:
Moderation is Key: Hazelnut chocolate spread is best enjoyed in moderation as an occasional treat.
Check the Label: Pay attention to the sugar and fat content when choosing a spread. Look for options with a higher cocoa content (at least 30%) and limited added sugar.
Portion Control: A small serving (think a tablespoon or two) is plenty to enjoy the flavor without overdoing the sugar and calories.
Here are some healthier alternatives to consider:
Homemade Nut Butters: Making your own nut butter allows you to control the ingredients. You can use hazelnuts or a combination of nuts and limit added sugar.
Dark Chocolate with Hazelnuts: Enjoy a few squares of high-quality dark chocolate with whole hazelnuts for a more balanced and antioxidant-rich treat.
Fruit and Nut Dips: Combine mashed banana or avocado with nut butter and a touch of honey for a healthy and protein-rich dip for fruits and vegetables.
Ultimately, hazelnut chocolate spread can be part of a healthy diet if enjoyed mindfully. Focus on moderation, choose options with better ingredients, and explore healthier alternatives when possible.
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There’s still time to bake those cookies....
Here’s a preview of my column that will publish soon.....
Cinnamon, cloves, nutmeg, ginger, Christmas trees, stars, candy canes, sleighs and snowmen all are popular flavors and/or shapes of holiday cookies. After Thanksgiving, cookie sheets are dusted-off, and heirloom family cookie recipes are dug up so we can begin to bake and share sweet treats with family and friends. Beautiful tins of cookies travel through the mail to those we love, who are not nearby. There are families who bake cookies together virtually, too, especially if they are not around the corner.
Although National Cookie Day was December 4, let’s continue the celebration by learning a “bite” about a favorite treat and adding a few new creations to the cookie repertoire.
My research found that the term “cookie” is derived from “koekje,” the Dutch word for “little cake.” According to culinary history, to test oven temperatures before putting a cake in the oven, a small amount of batter was baked — and voila, the cookie was born.
Wikipedia says, “the earliest examples of Christmas cookies in the United States were brought by the Dutch in the early 17th century. Due to a wide range of cheap imported products from Germany between 1871 and 1906, following a change to importation laws, cookie cutters became available in American markets. These imported cookie cutters often depicted highly stylized images with subjects designed to hang on Christmas trees. Due to the availability of these utensils, recipes began to appear in cookbooks designed to use them. In the early 20th century, U.S. merchants were also importing decorated lebkuchen cookies from Germany to be used as presents.”
Speaking of cookie cutters, did you know there is a National Cookie Cutter Historical Museum in Joplin, Mo.?
According to the cookie Elf www.cookie-elf.com:
· Americans consume over 2 billion cookies a year … about 300 cookies for each person.
· Half the cookies baked in American homes each year are chocolate chip.
· Girl Scouts sells 200 million boxes of cookies a year.
· The largest collection of cookie jars numbers at 2,653 and belongs to Edith Eva Fuchs, a resident of Metamora, Indiana.
· Massachusetts adopted the chocolate chip cookie as its official state cookie in 1997. Chocolate chip cookies were invented in 1930 at the Toll House Restaurant in Whitman, MA.
· Biggest cookie: The biggest recorded cookie was baked on May 17, 2003 in Flat Rock, NC by Immaculate Baking Company. It clocked in at 102 feet wide and weighed over 40,000 pounds. Check out the story here https://bit.ly/2Wc0bOz
· The first commercial cookie to be massed-produced in the U.S. were Animal Crackers, introduced by Nabisco in 1902.
More facts…..
· Most cookies baked in an hour: According to The Guinness Book of World Records, Frank Squeo and Baking Memories 4 Kids of West Nyack, NY, 6,018 cookies were baked in one hour on December 7, 2019
· According to www.statesymbols.com “legislation to adopt a state cookie has been held up for years in Pennsylvania as lawmakers struggled between chocolate chip, Nazareth sugar cookie, and the oatmeal chocolate chip cookie.
So what new cookies will I be baking this year? A few will be from “101 Greatest Cookies on the Planet” by Erin Renouf Mylroie (2020, Page Street Publishing, $22.99). These cookie recipes include many favorite flavors. From New York City Giant Chocolate Chip Walnut Cookies, Nutella Lava Cookies, Peppermint-Dipped Pumpkin Biscotti, Maple- Pecan Shortbread to Hot Cocoa and Marshmallow
Sno-Cap Cookies, the recipes are perfect to make your gift-giving and celebration effortlessly sweet, and, even better, most of the recipes can be prepared in a single bowl to cut down on cleanup.
Now light up the oven, get the kids involved and start baking these cookies from the book! For the recipe for Half-Dipped Peppermint Bark Cookies, visit https://bit.ly/3HESAPm
Dutch Spice Cookies
The author writes, “I’ve been making these Dutch spice cookies since Sailor and West were teeny-tiny. At Christmastime, we like to celebrate the Dutch tradition of Santa Claus. Sailor and West leave their shoes by the fireplace, and ‘Sinter Klaas’ fills their shoes with candy and these Dutch cookies that I bake the night before. It’s also a tradition to get new shoes this night since I don’t like the idea of leaving candy and cookies by used shoes. Ha!”
“You’ll recognize the warm, comforting flavors in these cookies from cookie butter, which has become so popular in the United States. In fact, if you want to make a little cookie butter, just crumble a few of these cookies and puree them with a little butter and condensed milk to form a peanut butter- like consistency. There you go: cookie butter!”
½ cup unsalted butter, softened
1 cup brown sugar, packed
1 egg
¼ teaspoon salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
½ teaspoon cloves
½ teaspoon nutmeg
1 ½ cups all-purpose flour, plus more for the work surface
In a large bowl, mix the butter and sugar until light and creamy, about 2 minutes. Add the egg and stir to combine. Sprinkle the salt, baking powder, baking soda, cinnamon, ginger, allspice, cloves and nutmeg over the batter. Mix for 2 minutes, or until all the spices and powders are thoroughly combined. Gently stir in the flour. Gather the dough into a ball and wrap in plastic wrap. Chill the dough for at least 2 hours, or up to 1 week. About 15 minutes before you are ready to bake, take the cookie dough out and leave it on the counter. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Lightly flour a work surface. Roll the dough to a thickness of ¼ to ½ inch. You can use a special Dutch cookie cutter, but I like to cut the cookies into rectangles. Simple! Bake the cookies on the prepared cookie sheets, leaving about 1 inch of space between cookies, for about 12 to 15 minutes, or until starting to brown on the edges. Makes 40 cookies.
White Chocolate-Dipped Ginger Crinkles
The headnote says, “Do you ever get invited to those Christmas cookie exchange parties? I never know what to bring. Ironic, right? The best thing that ever happened to me at a cookie exchange was getting this gingersnap recipe. The cookies are gorgeous — full of deep crinkles and a sparkly sugar coating — but wait, there’s more! These pretty Christmas treats are dipped in white chocolate and sprinkled with red and green sprinkles — like they’re all wrapped up for Christmas. Look for holly sprinkles if you want to make these extra festive.”
¾ cup vegetable shortening, softened
1 cup granulated sugar, plus more for rolling
¼ teaspoon molasses
½ teaspoon salt
1 egg
1 teaspoon cinnamon
2 teaspoon baking soda
1 tablespoon ginger
2 cups all-purpose flour
8 ounces white chocolate melting discs, or white vanilla-almond bark
Red and green sprinkles
Preheat the oven to 350 degrees. Line three cookie sheets with parchment paper.
In a large bowl, cream the shortening and sugar until light and fluffy. Add molasses, salt and egg, mixing until well combined. There should be no streaks of egg or molasses. Sprinkle the cinnamon, baking soda and ginger over the dough. Stir until well combined. Gently mix in the flour. Shape dough into ¾-inch balls. You should have about 36 balls. Roll each one in sugar and place on the cookie sheets with 2 inches between each cookie. Bake the cookies for 12 to 15 minutes, or until crinkled and puffed. Cool for 5 minutes on the cookie sheets. Transfer to a rack and cool completely.
Melt white chocolate according to package directions. Dip half of each cookie in the chocolate and sprinkle the dipped side with the red and green sprinkles. Return to rack and let the cookies rest until the chocolate is completely set. If you need the chocolate to set quickly, you can put the cookies in the fridge. Makes about 36 cookies.
Glazed Cinnamon Roll Cookies
The headnote says, “Don’t let the tiny little bit of yeast in this cookie scare you away. You don’t have to do anything special. You can treat it like any other dry ingredient — just throw it in the dough when you add your salt. The little bit of yeast is going to give these cookies a tiny bit of lift and a little bit of the raised dough flavor that you associate with fluffy, homemade cinnamon rolls. They take a little bit of patience since the dough needs to chill for at least 4 hours. I usually just make them the day before. I love these cookies with a traditional vanilla glaze on top, but I also love them with an orange glaze (just add a teaspoon of orange zest and use orange juice instead of milk), or a maple glaze (trade the vanilla for maple extract). These might be my mom’s favorite cookies in the whole book. She loves to tell her friends about them.”
Cookies
½ cup unsalted butter, softened
½ cup granulated sugar
1 egg
½ teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon active dry or rapid rise yeast
½ teaspoon baking powder
1 1/3 cups all-purpose flour, plus more for the work surface and as needed
¼ cup brown sugar, packed
2 teaspoons cinnamon
Glaze
¾ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
To make the cookies, in a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Sprinkle the salt, yeast, and baking powder over the top. Mix well. Gently stir in the flour. The dough should be the texture of Play-Doh. Add additional flour as necessary, a tablespoon at a time, until the dough is slightly sticky.
On a lightly floured surface, roll out the dough into a 15-inch-by-7-inch rectangle. Sprinkle the dough with the brown sugar and cinnamon. Roll up the dough, starting with the long edge, into a cylinder. The dough might tear a little, but just keep patiently working and rolling. Any little rips will not show up in the final product. Pinch the dough to seal it tightly at the seam. Wrap the dough in waxed paper and place in the fridge. The cylinder of dough usually stretches a little. I notice that it’s usually about 18 inches long by the time I get it to the fridge. Chill the dough for at least 4 hours, or up to 1 week. When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Slice the dough into ½-inch rounds and place on the baking sheets. Bake until just set and golden brown on the bottom, around 8 to 10 minutes. Prepare the glaze by combining powdered sugar, vanilla and milk until smooth. Dip the top of the cooled cookies in the glaze. Makes about 36 cookies.
New York City Giant Chocolate Chip Walnut Cookies
1 cup unsalted butter, cold1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
1 teaspoon salt
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ cup cornstarch
2 ¾ cups all-purpose flour
2 cups semisweet chocolate chips
2 cups chopped walnuts
Put the butter in a large, microwaveable bowl and microwave on high for about 20 seconds to soften — not melt — the butter. Stir in the brown sugar and granulated sugar. With a wooden spoon or an electric mixer, beat until light and fluffy. Add the eggs and stir until well combined. Sprinkle the salt, baking powder, baking soda and cornstarch over the dough. Stir or beat for 1 minute. Add the flour and stir very gently until just combined. Fold in the chocolate chips and the walnuts. Shape the dough into 8 equal balls. I like to gather the dough into a giant ball and cut it in half, then divide it in half again, and then again to get 8 semi-equal pieces. Place the balls on a plate and chill, uncovered in the fridge, for 2 to 4 hours. If you chill the dough longer it will take just a few more minutes to bake, which is fine, but be ready to adjust your bake time. While the dough is chilling, preheat the oven to 415 degrees. Line two baking sheets with parchment paper. Transfer dough balls to the baking sheets, spacing them out evenly. Bake one tray at a time on the center rack until tops of the cookies are just starting to brown, about 11 to 13 minutes. You can rotate the pan if the cookies are browning unevenly. Let the cookies cool for 10 minutes on the baking sheet before devouring, or before moving them to a rack to cool completely. The cookies are at their best after 10 minutes of rest when the chocolate chips are ooey gooey, but they will still be delicious after a few days. The chips will be set, but the cookies will still be soft and tender inside. Makes 8 giant cookies.
Recipes and images reprinted with permission from 101 Greatest Cookies on the Planet by Erin Mylroie, Page Street Publishing Co. 2020. Photo credit: Ekaterina Smirnova
Stephen Fries, is a newly retired professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals.
[email protected] For more, go to stephenfries.com.
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