ice brew

Hogwarts House Study Moods
  • The Gryffindor: group quizzes and jeopardy and flashcards, interacts with material whenever possible so they make models for chem and draw out maps for history and act out Shakespeare, studies in some friend's room a bit too loud to actually be focusing, highlights bc it's the quickest, pomodoros involve longer time divisions, always in OH listening to others' questions, forgets to eat and then they all order pizza followed by a Taco Bell run in the wee hours of the morn when they're hungry again
  • The Hufflepuff: learns by teaching others, has to study in advance bc they know others are going to ask for help during exam weeks, secretly procrastinates by planning for everything in their bujos, washi tape tabs, fruity non-caf teas and herbal teas to relax or sleep or to settle nerves, has gel pens in every possible color, draws the neatest diagrams, can't prioritize so studies everything, uses that essential oil trick to remember things better by smell association, focuses best with dubstep
  • The Ravenclaw: notes, notes, and notes, mind maps to connect ideas no matter how unrelated they seem, solo studying in their rooms, green tea, classical music in the background, gets led off track focusing on details that have never been mentioned in class, will die for graph paper, accidentally pulls all-nighters bc they're so obsessed with understanding every single thing inside and out, color codes with basic colors nothing fancy, eats a bunch of toast and cereal bc they don't want to waste time
  • The Slytherin: practices old tests and gets extra material from others who have taken the class, motivated by watching others study so they're always at the library during finals or at dark and quiet cafes, the night owl-iest of the bunch, iced cold brews no matter the weather, makes comprehensive study guides that cover all testable points, does nothing all term but kicks into high gear a week and a half before any exam, owns a billion black pens and has an opinion about each of them, listens to indie alt

I took a screenshot because L/xa’s name wasn’t properly edited. I originally wasn’t going to answer this because it’s obviously meant to incite drama, but it occurred to me that I’ve never actually answered this question on my blog at all and I do want to have this discussion. 

(This will be the first and only time I answer an ask like this as an FYI). This post is long, over 4000 words with this intro, so I’ve put it under the cut. It contains helpful bolding and italics as well as pictorial representation as further canon evidence. Happy reading!!!

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5% from Toronto Ontario 40 IBU

Ice Hole is an American Pale Ale is an part of the Project X series. What began as a brew for the staff of GLB has now become a release available from the liquor store and on draught at bars. Sampled on draught the beer pored a slightly hazy bright golden straw colour with a frothy white head. The nose had notes of lemon citrus, grass, pale malts, oregano? and dill (apparently from the Sorachi Ace hops). The taste follows with cereal grain, light malts and a bit of bitterness on the back end. The carbonation is on the soft side and the beer is medium-light in body. Quite drinkable, but not good enough to seek out.

Vegan Earl Grey Cupcakes with Tea & Lavender "Cream Cheese” Frosting

I’ve always been a big lover of tea, but especially recently I’ve been obsessed with Earl Grey. I often find myself getting a nice London Fog instead of a coffee. These cupcakes were only bound to happen. I was struggling to find what to bake for a Christmas party when these suddenly popped into my head.

They were a little bit tricky to nail! I knew that to make these I was going to start out with a vanilla base recipe then add the tea, but HOW is the question. I started out by steeping some extra strong tea and allowing it to cool. I then added some of it to vanilla batter but it then became too runny, so I added a little bit more flour but then the mixture became to glutinous and the flavour wasn’t very strong. They ended up baking okay, they achieved nice domes and the texture wasn’t awful, it was just too dense for my liking and it tasted a little bland. Instead of steeping the tea, I decided to just add the leaves directly into the batter. I used my vanilla cupcake recipe and emptied 4 teabags into the mixture. Once the batter was mixed I was concerned with how they’d come out because I didn’t taste a strong earl grey flavour but the batter consistency was right so I stuck them in anyway. 10 minutes into baking, the most wonderful tea aroma filled my house and I immediately knew they were going to work. The tea just needed some heat to activate the flavour and they turned out so good. I served them at my Christmas party and everyone raved about them. Whenever I bake something, my plan is to make it “not taste vegan”, and these were just that. I also made a vegan cream cheese frosting and infused with with more tea and lavender.

The texture on these is amazing. I used my go to vanilla cupcake recipe and the flavour of the earl grey tea just sank so well into them. They are light, fluffy, and moist. Heres what you’ll need to make them:

CUPCAKES: (makes 12)

1 ¾ cup all purpose flour
1 cup cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened almond milk
½ cup coconut oil
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
4 Earl Grey tea bags
Mix the sugar, almond milk, coconut oil, vanilla, tea and vinegar together until smooth. Then add the flour, baking powder and baking soda and mix until just combined. Bake at 350 C for minutes and you’re set!


¾ tub vegan butter (Earth Balance)
½ tub Daiya cream cheese
2 tsp vanilla
4 cups icing sugar
Strong brewed tea infused with lavender petals
Whip the butter and cream cheese together until fluffy and well combined. Then add the icing sugar 1 cup at a time until the frosting is fluffy and smooth. Then add your vanilla and tea to taste. This will make enough frosting for 12 cupcakes if you pipe a swirl on them like in the picture, but you can half the recipe if you want to spread them on. I sprinkled mine with some dried lavender, but get creative!

Got a request for coffee shop AU Klance, where Keith knows nothing about coffee. Enjoy!


“Aside from being gorgeous, what do you do for a living?” Lance leaned up against the counter, black apron tied around his waist. He was smirking in what he assumed had to be a totally charming way, his free hand on his hip.

The girl standing across the counter raised one eyebrow, laughed, and shook her head. “Um, I’ll have a white mocha, please.”

Lance felt himself deflate at the way she ignored his pickup line, frowning a bit as he typed the order into the kiosk. “Size and name for the order?”

“Grande, and it’s Becca.” She replied, pulling out her card. “And Lance,” she paused to lean forward, reading his name tag. “Don’t write your number on the cup.” She said, swiping the card. “I don’t need a receipt, thanks.”

From the pasty display case a few feet away, Hunk whistled. “Wow, that was brutal.” He laughed.

Lance shot him a venomous glare, printing out the label for the cup and slapping it on. “Shut up, man. I wasn’t even gonna write my number in the first place.” He grumbled, turning to make the drink.

“True, you did use one of your worst pick up lines.” Hunk responded as he finished rearranging the pastries, sitting back to admire his work.

“Hunk! That’s one of my best lines!” Lance argued, putting the lid on the cup and sliding it across the counter. “Grande white mocha for Bertha-” he called, shooting the girl, Becca, an innocent smile. “Enjoy!”

Hunk rolled his eyes, closing the pastry display and standing up. “I’d get onto you for being rude, but she wasn’t being all that nice either.” He said, patting Lance’s arm. “Better luck next time.”

Lance huffed out a breath, turning back to the counter and nearly jumping when he saw a figure there. “Sorry, man, I didn’t even hear you come up.” He said, laughing.

“Don’t sweat it.” The guy replied, shoving a hand into his pocket as he scanned the menu.

The boy standing in front of the counter had messy dark hair and a worn, red, leather jacket. He looked windswept, so much so that Lance guessed he’d been driving with the top down. “Holy shit, is that a mullet?” Lance asked, laughing loudly.

The guys cheeks heated up immediately, color rising all the way up to his cheeks. “What the hell, man-”

“No, no, I’m sorry,” Lance laughed, shaking his head. “If it helps, I’ve never seen someone with a mullet look so good.” The compliment took the both of them off guard, and Lance felt his own face warm. “I mean, ah-”

“No, it's—it’s fine.” The boy replied, chewing at his bottom lip.

“So, what’ll it be?” Lance asked, leaning against the counter with a grin.

“Actually, I don’t know what I want.” The guy admitted, shooting a somewhat nervous glance up at the menu again. “The most coffee I drink is the black tar my roommate makes, and it’s not the best.” Shifting, he rested his hands on the counter, squinting at the options above Lance.

“Well, what sort of stuff do you like?” Lance asked, turning to glance in that direction as well. “The menu won’t do you any good if you don’t know anything about coffee. It’s like a language of its own. I can help you figure something out.” His smile was genuine, and after a glance around the mostly empty shop, he hopped up on the counter. “So, first things first. Hot or cold?”

“Um.. Hot? Isn’t coffee supposed to be hot?” The guy asked, looking confused. “I mean. How do you serve cold coffee?”

“You, my friend, need a lot of help. What’s your name, by the way? If you don’t mind me asking. Since we’re becoming such good buddies.” He joked, winking.

The boys cheeks heated once more, and he shrugged. “Keith. Yours?”

Lance brandished his name tag proudly. “Lance, coffee master. Nice to meet you, Keith.” Hunk shot Lance a look, and Lance just rolled his eyes, because he didn’t know what it meant. “So, cold coffee. There’s iced coffee, cold brew, and frappuccinos. Frapps are basically coffee milkshakes…”

“Maybe we should just stick with warm, then.” Keith said, rubbing awkwardly at his neck. “But not too bitter?”

“So maybe a latte or cappuccino…” Lance nodded to himself, hopping off of the counter. “Here, I’ll make you a sample of each, and you can taste. Do you like any flavors? Like caramel or mocha or vanilla?”

“Not really? Which one is the best?” Keith followed him over to the machines, tall enough to watch Lance work.

“Eh, they’re all good in their own ways. I personally prefer caramel, so I’ll make you that.” Lance hummed as he went, looking totally in his element as he made the two drinks, going as far as making a cute design on the top of the latte. “Alright, they’re kids temp so they won’t burn you.”

Taking a sip from each, he wrinkled his nose at the cappuccino. “A little strong.” He said, setting it down and switching to the latte. “This is better. Still kinda strong.”

“So you’re one of those.” Lance joked, rolling his eyes. “Don’t worry, I can throw in some half and half.” He said. “So, do you want to try that, or would you rather try something else? There’s like… Tons of stuff on the menu.”

“Maybe I can come back to try it all.” Despite the fact that the comment wasn’t particularly flirty, when Lance met Keith’s eyes, the guy was blushing hard. “S-so, ah. I’ll have a caramel latte, and…” He paused, glancing down at his hands. “Your number.”

Lance couldn’t help it. He laughed. In the back of his mind, he knew it was a shitty thing to do, but he couldn’t help it.

Keith immediately bristled, his blush intensifying as he glared. “Okay, you’re an asshole-”

Lance could hardly breathe, unable to stop laughing. “N-no, no, I’m so sorry.” He paused to wipe away tears of mirth, shaking his head. “I just can’t believe you used a pick up line worse than /mine/.” Picking up the cup, he scribbled Keith’s name, followed by his own name and number.

“I only said it because I heard your friend talk about your shitty pick up lines!” Keith argued, though he seemed to deflate when he saw Lance write on his cup. Lance made the drink with a roll of his eyes, sticking on the sleeve and sliding it across the counter.

“Sorry, sorry. Give me a call, pretty boy, we’ll talk.” He winked, “Be careful, this one is normal people temp, don’t burn yourself.” Lance’s smile was kind enough that Keith just shook his head, cracking a tiny smile.

“Yeah, okay. Seeya, Lance.”

The moment Keith left the store, Hunk whooped from across the room. “You’ve gotta stop giving away free coffee to every cute person who walks in. But, still. Score! He was totally gorgeous, dude! I can’t believe you held off with your shitty pick up stuff and talked like a normal person!”

Lance felt his cheeks warm yet again, pushing off of he counter and turning to immerse himself in work to ignore Hunk’s teasing gaze. “Shut up, man, he asked me for my number.”

“Yeah, but you wanted it.” Hunk grinned, patting his back. “He seemed pretty eager to get back, though.”

Lance glanced over at his phone as the screen lit up with an incoming message.

‘Sorry for the crappy pick up line. I never do that. I have no idea why I did that.’

Lance grinned. “Yeah, he does.”

anonymous asked:

Okay I love Blackwatch Reyes a bit too much. Any headcanons for him with his s/o? I've got no preferences so you write what you like!

- Gabriel feels the only person he can confide in is his s/o, so after a particularly stressful mission he often sits and talks to them for hours (usually over a cup of black coffee).

- He’s extremely possessive of his s/o and while he’ll let them hang out with some of the Overwatch members, he gets *very* jealous if anyone flirts with them (except Jesse- he’s harmless, no one with a BAMF belt buckle could possibly steal away his s/o).

- One of the best ways he de-stresses is through cooking, so his s/o often receives surprise meals or desserts! (But his s/o can never actually catch him in the act of cooking to help out! When does he do his cooking? Where does he do it? How can he possibly be this sneaky about pastries??)

- Jesse often suggests going on double dates (with whatever date he’s managed to scrounge up for the weekend) with Gabe and his s/o. Gabriel usually politely refuses (except one time his s/o begged to at least try it out. That went just as well as expected (”Jesse I’m pretty sure you’re supposed to only flirt with your own date”)).

ngl one of the most hilarious things about Persona 5 to me is the constant coffee/curry cooking trivia.


A) The coffee trivia is on point and basically is my job. They did a great job of creating an actual “coffee shop” from the design and equipment shown (see the small essay I have in the tags). I need to actually splurge and buy a proper pour-over kettle but they’re at least 35USD and maybe get a nice ceramic dripper too.

B) The curry just makes really hungry, but also I want to make a bunch of curry now (using an actual curry roux and not the boxed tablets though).


From grilled-pork banh mi to chicken meatballs in lettuce wraps, here are some delicious Vietnamese recipes.

Spiced Beef Pho with Sesame-Chile Oil

Ingredients: 26

The rice vermicelli soup pho is a staple all over Vietnam and this spicy beef version is the specialty of Hanoi. At home in Connecticut, Marcia Kiesel often eats it for breakfast, as the Vietnamese do. “It’s a perfect meal and an invigorating way to start the day,” she says. She’s tried innumerable phos but considers the recipe from Binh Duong, her co-author on Simple Art of Vietnamese Cooking, to be the best.

Source: Food & Wine

Vermicelli with Chicken Skewers and Nuoc Cham

In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged on a platter of vermicelli and bean sprouts. Tangy nuoc cham sauce is poured over all. As each diner takes a portion, the components intermingle.

Source: Food & Wine

Grilled-Pork Banh Mi

Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents’ restaurant. He later opened his own restaurant, The Red Lantern, in Sydney. On his first visit to Saigon 11 years ago, he had this simple sandwich filled with peppery pork and hoisin sauce.

Source: Food & Wine

Vietnamese-Style Iced Coffee

Cold-brewing involves steeping ground coffee in cold water. RBC NYC coffee bar uses the method here.

Source: Food & Wine

Spicy Vietnamese Chicken Sandwiches

The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.

Source: Food & Wine

Vietnamese-Style Jumbo Shrimp on Sugarcane

Exotic as it is delicious, this jumbo shrimp dish is the perfect dinner party appetizer.

Source: Food & Wine

Vietnamese Chicken Salad

Bold flavors star in this Vietnamese salad—acidic lime juice, hot pepper, salty soy sauce, and cooling herbs. The combination of mint and cilantro is typical and refreshing, but you can use only one herb, or leave them both out completely if you prefer.

Source: Food & Wine

Ike’s Vietnamese Fish Sauce Wings

Chef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand in Saigon seven years ago. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened.

Source: Food & Wine

Lemongrass-Barbecued Pork with Rice-Vermicelli Salad

Mai My Lin, one of the chefs Marcia Kiesel met at the Nha Trang night market, prepares an aromatic and pungent marinade for grilled pork with two quintessential Vietnamese ingredients—lemongrass and fish sauce. The real surprise here is Mai’s zesty Carrot and Daikon Pickles, which are amazing with the smoky grilled meat.

Source: Food & Wine

Country Pâté Banh Mi

Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on the Vietnamese banh mi sandwich. Adam Erace sometimes makes the sandwich with local scrapple (a hash of pork scraps and trimmings combined with cornmeal and shaped into a log or loaf).

Source: Food & Wine

Crunchy Vietnamese Chicken Salad

Chef Way Eric and Sophie Banh like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil.

Easy Way To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.

Source: Food & Wine

Shrimp and Jicama Rolls with Chili-Peanut Sauce

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jicama and sweet shrimp, from enterprising street vendors who set up their stalls in the playground at dismissal time. Phan loves the neatness of including the sauce in the roll rather than serving it alongside, but he often makes extra for those who insist on dipping.

Source: Food & Wine

Joyce’s Vietnamese Chicken Meatballs in Lettuce Wraps

Small Bites by Jennifer Joyce takes the popular restaurant trend of small plates and turns it into a fresh style of entertaining. Joyce’s party recipes are clever but extremely doable: She gives chicken meatballs a heavenly sticky glaze, for instance, by rolling them in sugar before baking.

Source: Food & Wine

Piquillo-Pepper Num Pangs

To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.

Source: Food & Wine

Banh Cuon

Banh cuon (“rolling cake”) are tender rice-flour crêpes filled with a luscious mix of pork and mushrooms and topped with fried shallots. Marcia Kiesel steams the stuffed crêpes in big batches on a baking sheet in the oven to get them on the table more quickly.

Source: Food & Wine

Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts

When Charles Phan samples banh xeo (a.k.a. “happy pancakes”) at Vietnamese restaurants, he often finds that they aren’t crisp enough. Phan thinks the perfect crêpe should be lacy thin and crackly crisp. After years of obsessive experimentation, he recommends refrigerating the batter overnight, so the starches have time to relax, then cooking the crêpes in a nonstick pan.

Source: Food & Wine

Bananas in Coffee Bean Syrup

Every morning in Nha Trang, Marcia Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they’re also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don’t get mushy.

Source: Food & Wine