broadway songs that can resurrect me

-bitch of living

-ring of keys

-i’m breaking down

-my shot

-the origin of love

-no good deed

-you will be found

-cell block tango

-maybe this time

-i’m here

-what the heck i gotta do

-we ain’t no cheerleaders

-monica’s song

-holding out for a hero

-finale, in the heights

-angel of music

-tomorrow is a latter day

-sweet transvestite

-letters

E eu me apaixonei porque todos os dias eram bons quando você estava por perto. Me apeguei porque seu cheiro é natural, é como cheirar felicidade e ficar dependente disso. Amei porque você é você, diferente de tudo aquilo que imaginei um dia sentir.
—  Teoria de Sr. Pierre. 
E você foi aquele cálculo extenso e bem complicado que a resolução deu zero. Você foi aquele dia lindo de sol que se transformou em tempestade de vento e trovoadas. Você foi aquele texto gigantesco que começou bem e terminou totalmente sem sentido. Foi aquela adaptação para o cinema do meu livro favorito que fugiu desgraçadamente da história original. Foi aquela prova que eu sair esperançoso da sala, mas tive negativa. Foi o meu amor mais bonito. Isso, foi. Não é mais.
—  Teoria de Sr. Pierre.
Recipe: Blueberry Tart

Description: It’s subtle and refreshing. 

Game ingredients: Wheat Flour, Egg, Blueberry, Sugar

This recipe restores 125 energy and 50 health. It can be obtained from Pierre after achieving 3 hearts and sells for 180g. 

Difficulty: Medium, 1½ hours. Serves 24 mini or 12 large.

This is a two-part recipe, but you can always use frozen pre-made tart shells instead of making the crust yourself. Follow the cooking instructions on the packaging. 

Crust:

-113g (one stick) cold salted butter (not margarine)
-1¼ cup all-purpose flour
-4 to 6 tablespoons cold water

Filling:

-2 cups blueberries (about 250g)
-½ cup sugar
-1 tablespoon cornstarch
-1 teaspoon cinnamon
-2 to 3 teaspoons lemon juice
-Chocolate, optional

Cut the cold margarine into pieces and add it to a mixing bowl with the flour. With a pastry blender, cut and mix the flour and butter until it resembles coarse crumbs. 

Add the water one tablespoon at a time. Test the dough by packing a small amount with your hands to see if it crumbles. Once the mixture is ready, pack down the dough. Don’t worry if there’s excess flour in the bowl that won’t stick. Turn out the dough on to a flat surface and cut into 2 or 3 pieces. Use the heel of your hand and push out the dough. This helps to distribute the butter. 

Combine the pieces of dough back together and wrap in seran wrap. Refrigerate for at least half an hour so it holds its shape better.

 While the dough is setting, prepare the filling. In a medium mixing bowl, combine the blueberries, sugar, cornstarch, and cinnamon. Add the lemon juice and combine. The liquid will help bind the ingredients together and add a bit of flavour.

Roll out the dough on a lightly floured surface with a rolling pin to 1-2mm in thickness (or as desired; use thicker dough for larger pan sizes). Flour the edge of a small glass or a round cookie cutter and cut out circles in the dough in accordance to your pan size (I used a 24ct mini muffin tin). 

Place the circles of dough in the tins. You don’t need to grease the tins, but I’d recommend greasing around the top so it won’t stick if any blueberry mixture touches the pan. Fill with your desired amount of blueberries. If you like, you can put a small piece of chocolate at the bottom of the tart before adding the mixture. It’s subtle but compliments the other flavours well.

Cook the tins in a 350°F oven for 30-35 minutes. Let the tarts cool for about 10 minutes before removing them. 

They’re really yummy. I ate 15 of them. That’s not an exaggeration.

-SVR