it has the consistency of whipped cream

Skyrim jazbay crostata

Jazbay grapes are found on rocky terrain or near hot springs throughout Skyrim. Their rich flavour is so prized that in olden times, permission was required from the Emperor to pick them. While they are no longer banned to the common folk, gathering jazbay is tiresome as they are still rare. If you manage to get your hands on some though, this delicious crostata is perfect for regenerating your magicka (and it tastes amazing too)!

You will need:
250g flour
124g butter, very cold and diced
25g caster sugar
2 large egg yolks
3 tbsp milk
Pinch of salt

3 cups red seedless grapes
½ cup mascarpone cheese
1 tsp vanilla extract
3 tbsp sugar
1 tbsp heavy cream
1 tsp lemon juice
1 egg yolk
Butter, for brushing

For the pastry, place the flour, butter, salt, and sugar into a food processor and blend until the consistency of breadcrumbs has been reached. Add the egg yolks and milk, then blend again until the dough forms.

Turn the dough onto a floured surface and knead briefly, then wrap in cling film and chill for at least 30 minutes.

Preheat your oven to 205C/400F. Roll out your pastry dough into a centimetre-thick circle with a slight well in the centre (think of a pizza) and set aside on a greased baking tray. Don’t worry if it’s not perfect!

Combine the mascarpone, lemon juice, vanilla, cream, egg yolk, and sugar. Whip until fluffy and spoon into the well of the pastry. Brush the exposed pastry generously with butter.

Top evenly with grapes and bake for 45-50 minutes. If the pastry browns too quickly, cover your crostata with tin foil for the remaining time.

SO @mariuspondmercy​ and I were talking about how there are so few Les Mis coffee shop AU’s where BOTH characters are the coffee shop employees, and of course that needed to be rectified immediately:

  • Enjolras and Grantaire both work for Café Chaton- which unbeknownst to them is actually a front for Patron Minette, managed of course by Montparnasse
  • Enjolras is just glad to be working for a free trade small business as opposed to a large chain place, and he was happy to apply when Eponine said her friend needed an extra set of hands. Whereas Grantaire is just happy to work for a place with a chill boss who doesn’t care about his tattoos being visible or if he sketches during quiet intervals
  • They bond over shitty customers and a mutual dislike for the godawful playlist that plays constantly that they somehow can’t turn off
  • The tiny amount of the space they have behind the counter definitely helps create some closeness
  • One night when they close up, Enjolras notices that Grantaire’s a little down and makes him a special drink that consists of way too much caramel, cinnamon and whipped cream. He doesn’t complain when he has to clean out the coffee machine again
  • They sit on the counter in the dark, closed up store. Upside down chairs on top of the tables surrounding them, talking about loads of stuff that don’t involve customer service or complaints or that one guy that would not stop yelling at Grantaire earlier in the day
  • The radio they can’t control plays a song they both despise. But they’re the only ones there and it’s kind of funny how annoyed they are that they know the lyrics off by heart. They’re only slow dancing to the damn thing because it’s funny and ironic…Except Enjolras is very close to Grantaire and his hands are holding onto his waist quite tightly and the way he’s looking at him isn’t funny at all
  • And when they’re both home in their respective apartments that night, maybe the song doesn’t sound so bad anymore, and maybe they’ve both secretly added it to their personal playlists and can’t stop listening to it on repeat
  • They next few shifts something has definitely changed and the energy between them is just intense. The tiny space behind the counter seems to accentuate the amount of times they accidentally bump into each other 
  • They’re being overly polite to each other, not wanting to address the vibe. When Enjolras goes to grab more coffee beans, Grantaire insists on helping. And oh no- the storage cupboard door that needs to be propped open by a bucket has accidentally swung shut, and Montparnasse never got around to hiring that guy to fix the stuck door handle. 
  • And now they’re in the storage room, too close together, noses smushed uncomfortably and wait, is Enjolras’ hand on Grantaire’s hip??? Is his thumb tracing circles?? No it can’t be.
  • They finally kiss! It’s trepid and uncertain at first but then they can’t break away! 
  • Meanwhile Montparnasse has been #done with these two for weeks now. He makes better lattes than those assholes anyway. So if he might have ‘accidentally’ knocked the bucket by the door out of the way to give himself an hours peace then so be it
  • When the cafe rush comes in, Montparnasse reluctantly opens the storage door for them catching them in a less than professional situation. He merely rolls his eyes and says“finally, can the weird tension cease now? Get yourselves presentable and fix your hair!“
5-Ingredient Oreo Pancakes

I adapted this from a video by Brothers Green on Youtube (they only used four ingredients but I added salt), and it’s something I whip up the night before school for breakfast! Tastes pretty good for something so easy, and a great way to turn leftover Oreos into a meal.


6 Oreos (or any generic but similar sandwich cookie)

1 Egg / egg substitute

a ~splash~ of Milk (any will do, and you don’t really need a lot. I personally use almond milk)

Baking Powder (like barely a teaspoon)

pinch of Salt


Crush the oreos and combine with the rest of the ingredients in a bowl till it has the consistency of pancake batter. If the batter’s too thick, add some more milk. If the batter’s too watery, add some baking powder. When it reaches the desired consistency, make over an oiled and heated pan like you would regular pancakes. If you have some lying around, whipped cream or peanut butter would be a nice touch.

Yields: 6 - 8 mini pancakes

A Guide to Bubble Tea!

I’m not a bubble tea expert by any means, but here’s some info for those interested, curious, or confused! 

In short, bubble tea is just flavored tea with extra additions called toppings. 


You start with a base, most commonly green, black, or oolong tea. These teas are transparent: 

From there, you can add flavors. Flavors can include fruit (like strawberry, peach, or mango) or can extend to more unique flavors like almond, rose, jasmine, etc. These teas will all be transparent. 

If you want a creamier or milkier consistency, you can get a milk tea instead: 

These also come in fruit flavors, or you can go crazzzzy and get flavors like coffee, chocolate, nutella, caramel, almond, hazelnut, green apple, thai, taro, coconut, vanilla, etc. These teas are opaque. If you want something awesome, feel free to mix flavors! A favorite of mine is to mix thai and coconut! 

You can also get most of these in slush form, also known in America as “slushies” or “slurpees”: 

Or smoothies and milkshakes!

Now for “Toppings!”

Most think of “toppings” as something that goes on top of a drink, but in most bubble teas, these usually float to the bottom. 

Boba is the most popular (in short, these are tapioca balls). The texture feels gummy and chewy. They also have clear boba (or crystal boba), which is tasteless but adds texture. And lastly, popping boba, which is fruit-juice filled balls that explode in your mouth!:

Next are jellies! These are usually rectangular-shaped gelatin pieces, but they also come in star shapes! They are the consistency of gummy bears, but softer. Some flavors include coffee, strawberry, mango, coconut, apple, etc.: 

Next is PUDDING! I’ve seen pudding come in three flavors: almond, taro, or egg. They are usually added in cubes and are the consistency of flan or jello gelatin: 

If you wish, you can also add a whipped topping like whipped cream, creamer, or crema (like sea salt or almond):

If it’s hot, feel free to add ice cream if it’s on the menu!: 

Other toppings include grass jelly (almost tasteless with a slight bitterness): 

Red beans: 

If anyone has any questions, please feel free to message me! Enjoy!

Butterbeer Recipe

that is actually warm and comforting like it says in the books and not fucking cream soda or some bullshit

so yeah here’s a recipe i’ve been refining, the ingredients are kinda based on chai but also not

all the proportions are vague approximates because i’ve never measured anything, also feel free to change it if you think something else would be better

1. a cup of apple cider (i’ve only used nonalcoholic cider but you could totally use alcoholic cider or even mix both to get a low but existing alcohol content like in canon i bet it would be gr9)
2. a lot of butter. like a 4th of a stick for one cup. you can use less if you’re concerned about health but also live a little
3. a fuckton of ginger (about a teaspoonful or more?)
4. a similar amount or slightly less cardamom
6. some nutmeg (optional)
7. a fairly small amount of cinnamon (also optional)
8. the tiniest fucking pinch of black pepper
9. whipped cream

heat up the cider and the butter together until it’s all melted and hot and add the spices until you like the way it tastes, put it in a cup and slather whipped cream over that fucker. add more spices on top of the whipped cream and now you have butterbeer that actually has a warming effect like it says in the books every single time the drink is mentioned you’re welcome

Strawberry Rhubarb Pie

“But strawberries are in season in May, why are you posting this recipe in February?” 

“But rhubarb is in season in August; why are you posting this recipe in February?”

“But I can’t make this for months, why are you testing me????”

Yes, I have anticipated your thoughts. No, I don’t have a good answer for you. Sorry  ¯\_(ツ)_/¯

Strawberry-Rhubarb Pie (printable)
serves 6-8


1 unbaked single pie crust
2 ¾ cups (275 g) ¼-inch sliced rhubarb, about 5-6 medium stalks
2 cups (300 g) sliced strawberries
2/3 cup (130 g) sugar
3 tablespoons cornstarch
Streusel Topping:
1 cup (120 g) all-purpose flour
½ cup (90 g) brown sugar
½ cup (110 g) cold butter


In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.

Roll out pie crust according to recipe instructions (see recipe below) and place in a 9- or 9.5-inch pie plate. Pour the strawberry/rhubarb mixture in the crust, using a large spoon to fill evenly.

In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.

Place the pie on a rimmed baking sheet and bake at 400° F (205° C) for 50-55 minutes, covering the pie crust edges halfway with foil to prevent over-browning.

Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.

Recipe from Mel’s Kitchen Cafe.

Skincare Recommendations for Acne-Prone Skin

My skin type: oily/acne prone/cystic acne

Ethnicity: Indian, very prone to hyperpigmentation and scarring 

***was NOT paid to endorse any of these products, these are all just my own opinions from experimenting with skincare over years trying to heal my skin ;_;


1). CeraVe Foaming Facial Cleanser (link

This stuff has always been super, super gentle on my skin and it leaves it soft and smooth rather than angry and red. I’ve cycled through a lot of cleansers and I always come back to this one when I’m having a really bad breakout. I want to add that I read that it is ph-balanced at around 5.5. 

2). Thayer’s Witch Hazel Toner (Rose Petal) (link)

Doesn’t irritate my skin, is alcohol-free, and feels surprisingly hydrating. 

3). Eva Naturals Skin Clearing Serum - has 20% Vitamin C, 2% Salicylic Acid, 5% Hyaluronic Acid, 3.5% Niacinamide, 2% Retinol, and 10% MSM (link)

This serum is really the only thing that helps keep my breakouts at bay. I develop cystic acne so this doesn’t ZAP my acne so to speak but it slowly heals it and chemically exfoliates my skin so that it’s smoother. The most drastic change I noticed with this product was that it really, really helped fade my scars. I want to say it took about 3-4 months to heal my most drastic scarring. I can’t recommend it enough. I like that it combines acne fighting ingredients with anti-aging ingredients, and I’ve never had an issue with this being too intense or rough on my skin. The full list of ingredients can be found at the link and I would TRIPLE-CHECK that you won’t have a skin sensitivity issue with them. 

4). Eucerin Sensitive Skin Redness Relief Soothing Night Creme (link

I’m not a *huge* fan of this product because it has parabens in it but this stuff really, really saves my skin when I’m having a terrible breakout. I’m talking about super inflamed skin, dry, irritated, painful. I tend to reach for this whenever I start to see a crop up of new cystic acne. The consistency is oddly very buttery and smooth, almost like whipped cream or buttercream frosting so it sort of glides onto your skin and feels really soothing. I found that it’s a bit greasy during the summer but a great night cream for winter months. Additionally, it did lessen some of my redness. I don’t, however, use it to combat redness. I mainly use it because it doesn’t cause additional breakouts (even when my skin is oily) and soothes my irritated skin allowing it to heal faster than it usually would. A little goes a long way so the little jar actually lasts a while. 

Right now I’ve been consistently using all of these products and my skin has been starting to calm down. I’m using #4 as a day and a night cream because a lot of stuff has been breaking me out right now. I don’t recommend this because night creams can be very heavy during the day and won’t sit well under makeup. 

Cooking with Tom

Author ladyoftheteaandblod


And now on the BBC “Cooking with Tom” 

The voice over lady seems to be having a rough day.

 (Strike up the theme tune and away we go. I could have done the voice over for any show and I get this, every week the torture of watching him, the god of the apron, strut his stuff….shit time to speak)

Ladies tonight on cooking with Tom, Tom will cook up a lamb shanks, with baby Roast potatoes, spinach and baby carrots.

( Shit nearly said Shag instead of shank, but let’s face it who really gives a toss what he cooks. As long as we get to look at those long fingers handling the food, twirling his utensils and chopping things up nobody cares. If he licks his body fingers like last time I’m done.

Oh god the camera man’s gone for the butt shot as he goes to the fridge. Bloody sadist, that shit does it on purpose. Last week he zoomed in on Toms rear as he bent to put his spotted dick the oven)

For this week’s dessert he will be whisking up a  raspberry mousse with sponge fingers on the side.

(Fuck that means he’s using cream. Whipping cream!

The thought of him and me with that bowls content and all the things I would really love to do with that white fluffy stuff. How I would love to lick it off his….. Maybe I should just do the voice over for country file.

Look at him running his hands over his neck as he explains how to make those sponge fingers, he bloody knows what he’s doing. You should be on the porn channel you bastard!)

As ever Tom will have one lucky lady from the audience to help him hold his equipment, as he beavers away in his steamy kitchen. She will get to see close up his amazing talents in the kitchen.

(Who writes this script? I bet it’s him. Mind you last week’s girl burnt herself stirring his hotpot, and by the way this one’s looking at him she’s about to go the same way.

He was so sweet about it, he kissed her burnt fingers and looked into her eyes as he apologized, then gave a speech about safety in the kitchen in that chocolate voice of his. The lady that cleans up after did say there were some very odd prints on the work surfaces after filming last week, I wonder what they got up to?

Look at this weeks girl all eyes and boobs Keep your eyes on the food you lucky bitch.)

Tom will help take you through tonight recipes so when your man comes home, he’ll have something hot and filling to look forwards to.

(Yes it’s me on heat and as for food it will be a meal for one from the freezer because after doing this, all I’m good for is being bent over the work top and shagged and that only happens if hubby has nothing else is going on, on his Facebook page. Oh god I need that man and his dipping sauce) 

Tom will give you tips on how to whip your cream to perfection. Just look at that hand action ladies, this is what you are aiming for to get the perfect consistency.

(Trust me I’m watching that hand action and my cream is already whipped)

His sponge fingers are firm to the touch but soft on the inside, this means they have a little resistance when you bite into them, of course some of us use them to lick off the mousse first but that’s up to you.

(I demand to know who wrote this I’m gonna kill him! Get Hiddleston off the telly I need to be able to think again….shit look at his tongue wrapping found that sponge finger….don’t you dare lick off the cream that just ended on her nose…….OH SHIT! THATS IT I’m out of here that bitch did that on purpose)

Next week on cooking with Tom he’s going to show you how to cook and eat asparagus in Parma ham. Sticky barbecue, ribs the kind that you eat with your fingers as the sauce drips down your chin and chocolate covered strawberries. So to help you get through that make sure you have yet another set of batteries ladies because I’m off to my dressing room right now for some me time and I am sure you are too!

(Yes I know I’m sacked I should have stuck to news night….I need a lie down get me my rabbit!)

@anovinebo @angryschnauzer @clojury @munchkin80 @jdmookami @eve1978 @ladywyldfire @booksandcatslover @peskipixi @vampirewithbedsidemanners @snugglyhiddles @heathermc13 @itsnerdgirl6044 @tomforachange @damageditem @ancientfinnishgoddess @mrshiddelston @oeffsee @ourladybinxthings @siyoteodiara @servent-alearika @quoting-shakespeare-to-ducks @the-haven-of-fiction @antyc67 @aggro-femme @feelmyroarrrr @prplprincez @tinaferraldo @lovehiddles4everme @hisfireandblood @fellowhiddlestoner @tomhiddleston-kikibfairy

 @tomkurbikston @lostinspace33 @hotchpotch53 @larouau12 @yourdarksideisshowing @tom-hiddlestonhq

picture not mine I just played with it and the thoughts it started.

destinyapocalypse  asked:

for TMI Tuesday; all of your OC's and their favorite comfort foods

(art by the ever-talented @destinyapostasy​) 

AVIRA: Amaranthine Sweet Vegetable Tarts
Considering the lack of space within Alienage walls, city elves had to make the most of all they had, making rooftop gardens a common sight. Food was often scarce, so they prioritized produce that didn’t take up much space and could keep for long periods of time, which made root vegetables such as potatoes, carrots, onions and garlic a staple of city elven cuisine. Since sugar was often too expensive to buy, most elven food was sweetened with honey, instead. Given the ingredients were readily available, sweet vegetable tarts were a common treat. Eating them still takes Avira back to life in the city.

KATSURO: Silent Plains Lentil Stew with Hard Rolls & Sweet Crumble
The cuisine of the Silent Plains reflects both the availability of ingredients in its arid, unforgiving terrain and its war-like history. Scarcity of water and fresh green vegetables have all had their effect on the food. Meals that can last for several days and can be eaten without heating are preferred. Lentil stew was well-balanced, filling, and with the deep fried bread combined with the sugary topping of the crumble, somewhat indulgent. As a child, Katsuro had been known to eat the crumble straight out of the bowl.

MALEUS: Rialto Oyster Chowder
With its expansive coastline and the abundant fish in the Rialto Bay, seafood is both a fact of life and a dietary staple in Rivain. But given that Llomerryn is a bustling trading hub, culinary influences from across Thedas can be seen in the food there. Maleus’ personal favorite is a Fereldan x Rivaini hybrid: bringing together some of the heartier elements of a Southern chowder with the spice palette and the fresh-yet-briny seafood of the North. He eats it with Llomerryn Red, but then, he eats almost everything with Llomerryn Red.

Recipes under the cut!

Keep reading

Smith Dining

Everyone wants to know - what’s the deal with food at Smith? I’ve answered several questions about dining through SmithBySmithies but I figured it would be helpful to make a post once and for all about how Smith’s meal plan works, and what type and quality of food is served here. 

The official meal plan at Smith is that we get 10 “swipes” into dining halls every day. (1 swipe = 1 entrance into any dining hall - you can eat as much as you want once you’re inside) This allows for what we like to call “dining hall hopping” where you can get food from multiple dining halls in one meal. 

Meal times are 7:30AM-9:30AM for breakfast, 11:30AM-1:30PM for lunch, and 5:30PM-7:30PM for dinner (with some exceptions, such as Hubbard has late breakfast and Tyler has late dinner for athletes). Chapin and Hubbard have grab and go for lunch, meaning with one meal card swipe you can go and take one entree + five additional items of food with you (Chapin has cold food, meaning sandwiches, salads, yogurt, chips, cookies, fruit, etc. while Hubbard has warm grab n go food, such as breakfast sandwiches, chili, mac n cheese, etc.).

You also get $25 on your onecard for the Campus Center Cafe for snacks or if you’re not in the mood for what the dining halls are serving. There are several vending machines across campus too that also accept onecard money. You can always add more money to your onecard to spend at these locations (and for other things like printing, laundry, etc.)

Here are some more specifics about meals, as well as my favorite dining halls for each meal: 


Breakfast at Smith is tried and true. There are always cereals, oatmeal, granola, yogurt, many types of milks (including vegan milks), eggs, bagels, bread, english muffins, breakfast meats, coffee, tea, juice, fresh fruit, etc. Sometimes there are also pancakes, french toast, hash browns, and/or some fancier egg dish. 

Favorite dining hall: Hubbard - not only does Hubbard have late breakfast (until 11:00 I think) every morning, but they also have amazing breads and pastries. My personal favorites are the vegan chocolate bread (my housemates and I are a little obsessed), banana bread, pumpkin bread, zucchini bread, and the blueberry scones. 

(The bread doesn’t look like much in the picture^ but I assure you it’s TO DIE FOR)


Brunch - every Saturday and Sunday from 11:00 - 1:00 - is hands down my favorite meal at Smith. I think more effort is put into brunch than other meals here. It’s pretty special and delicious. Brunches often consist of pancakes, waffles, and/or french toast, hashbrowns, breakfast meats, a wide variety of types of eggs, gnocci (DELICOUS), cheese and potato pierogies (also DELICIOUS), muffins, breakfast breads, fresh fruit, and more. 

Favorite dining hall: Lamont or King/Scales - If I’m in the Elm Street area for Brunch, Lamont is the way to go (they have amazing whipped cream to put on pancakes/waffles/french toast). If I’m in the Quad, then I opt for King/Scales. Hubbard also has really good brunches, but I eat there every morning before class so I like to change it up on the weekends 


Common lunches are grilled cheese, burgers (both meat and veggie options) and fries, different teriyaki dishes, pasta, tacos/burritos, mac n’ cheese, pizza and caesar salad, bulgogi, and a lot more. 

Favorite dining hall: Northrop/Gillet - Northrop/Gillet (or NorGil as my pals and I call it) is the vegan/vegetarian dining hall here. As a vegetarian, I know I can always eat everything they serve (it’s usually really good food!) - plus it’s located right in the middle of Elm Street, which is close to pretty much all of the academics buildings so it’s a great place to go for lunch between classes. 


Dinner is often similar types of food to lunch but usually has more roasted vegetables, rices, pastas, different types of cooked meats/tofu and sauces, etc.

Favorite dining hall: Tyler - Maybe it’s just because I eat here almost every week night with the Rugby team, but I’m particularly fond of Tyler for dinner. In my opinion, they have the best salad bar at Smith, and almost always have ice cream for desert :) Tyler serves some variation the same meal every night - lean protein like chicken or salmon, pasta, roasted veggies, and then a wide variety of options at the salad bar. They also always keep the bread products and toaster oven on, meaning, yes you can have a bagel and cream cheese for dinner if your heart desires. My one complaint about Tyler is their lack of vegetarian protein options - although whenever they do have one, it’s really good.

Here are some of my favorite dinner memories at Smith: 

Eating outside with my rugby friends during the end of our Spring season when the weather was simply beautiful:  

That time my friend Larissa and I stole a whole plate of mozzarella sticks from Northrop/Gillet: 

Apparently stealing food from the dining halls is a theme here, but here’s me with an entire bag of bagels I commandeered from Tyler for a rugby away game: 

Any Flavor Frappuccino

Say goodbye to Starbucks! With this recipe, you’ll never have to pay for an overpriced Frappuccino from anywhere ever again.

W H A T   Y O U   N E E D:

  • 1 1/3 cups ice
  • ½ cup double strength coffee (chilled)
  • ½ cup of your favorite flavored coffee creamer
  • 4 teaspoons sugar


  • Whipped cream
  • Chocolate or Caramel Syrup

W H A T   Y O U   D O:


  1. With your favorite blend of coffee (I recommend using a flavored coffee that matches your flavored coffee creamer to give your Frappuccino even more flavor), use 4 tablespoons per cup (not a cup as in a measuring cup, but as in a mug or a serving, what’s marked on your coffee pot) instead of the 2 tablespoons your coffee maker typically recommends.
  2. Put your coffee in the fridge and wait until it is completely chilled. If you don’t feel like waiting as long, put it in the freezer instead.


This recipe calls for ½ cup of double strength, chilled coffee, meaning you will have coffee left over. You can use the excess in your Frappuccino, if you prefer it a little stronger, or you can simply add creamer or half n’ half and have yourself a small cup of iced coffee.


  1. Add ice, chilled coffee, flavored coffee creamer, and a little bit of whipped cream to your blender. I recommend using crushed ice because it helps the drink to be smoother. 
  2. Blend ingredients together, until all ice is crushed, but not completely smooth. Think of the consistency of a Frappuccino from Starbucks, and aim for that. Some blenders even come with special settings for just that kind of consistency.
  3. Pour mixture into your favorite cup, top with whipped cream and a drizzle of syrup, and enjoy!

If you prefer a less sweet Frappuccino, simply add less flavored creamer and/or sugar. Or add more coffee. If you want a weaker Frappuccino that still has the same amount of sweetness, just add some plain half n’ half or milk alongside your other ingredients. If you prefer a vegan option, use almond milk (or whatever milk substitute you like) instead of creamer and opt out of the whipped cream on top. So, whatever you prefer, you can make this drink exactly that way.

anonymous asked:

I noticed they all have horrible diets. I’m torn between it being a generational and rural thing. But as a fellow Minnesotan who knows a lot of “pluggers” they probably openly brag about hating salad. I was curious on your thoughts

I think it’s a lot of factors. Rural cultural stuff probably has to do with it, as does being old and resistant to change, and on top of that most pluggers are old white men, and thus hang their masculinity on primarily meat-based diets

As a side note, as a Minnesotan I think you can agree that a plugger salad likely consists of canned fruit, marshmallows, and whipped cream.


Clara Cakes: Breakfast Served All Day with Slutever

A couple of Sundays ago, I was lucky enough to have the lovely ladiesof Slutever over for breakfast. Slutever is a “brat-punk” band consisting of bffs Nicole Snyder and Rachel Gagliardi. I cooked up the East Coast/Philly natives some Dulce De Leche pancakes topped with whipped cream, caramel and bananas, and then some tofu scramble. We spoke about food, Taylor Swift (Nicole had met her the previous night at a party!), LA, fulfillment, and more food.

Keep reading

「Whipped Cream and Cookie Crumbles」

Fandom: Kuroko no Basket
Pairing: AoKaga
Rating: T (some sexual references, but nothing explicit) 
Word Count: 2349
Prompt:  “ Kagami working at Starbucks and Aomine being a regular, finally one of those dorks has the courage to talk to/flirt with the other..” by utapri-bishie-hunter
Summary: There’s a regular at the coffee shop Kagami works at named Aomine Daiki who orders hot chocolate with whipped cream and cookie crumbles instead of coffee. He’s also highly attractive, and it’s ruining Kagami’s life. 

A/N: hc that aomine likes hot chocolate with whipped cream and cookie crumbles comes from this lovely fic. this is an au where kagami and aomine don’t know each other. basically all’s the same except no gom (tear) and in the future. this is unbeta’d too (i tried to get a beta but no one loves me it’s so sad)

External Links: [ ao3 ] || [ ]

Keep reading

Hey, it’s double-recipe night at Lazy Dad’s Guide to Everything!!!

My sista from another mista, communications mama, makes a deloycious Filipino creamy fruit salad, which apparently only she and I lurve cuz we’re Asian and stuff. Turns out my son lurves it, too! The other night we had some at communications mama and developer papa’s house, and since then, the boy has been asking me to make it. 

I asked communications mama for the official name of her creamy fruit salad, and she told me it was called Fobby Fruit Salad, but the interwebs told me it’s actually called Ambrosia Fruit Salad. Whatever it’s called, it’s super-yum and super-easy to make. Here’s how:

  • In a large mixing bowl, whisk together one 14-ounce can of sweetened condensed milk and eight-ounces of whipped Philadelphia cream cheese until it’s the consistency of ranch dressing.
  • Add one can of fruit cocktail, one can of mandarin oranges, one can of pineapple chunks, and a bunch of maraschino cherries, then stir until everything is incorporated. Protip: you’ll wanna drain the liquid from the fruit and take the stems off of the cherries. 
  • I suppose you could use real, fresh fruit, but that seems like too much of a hassle, amirite? Plus, part of the joy of making and eating this fruit salad is how canned it is. It reminds me of summertime as a kid growing up in the suburbs of Chicago.
  • You’ll wanna chill the fruit salad in the fridge for at least two hours before serving.
  • Voilà! It sounds crazy, but it’s really good! You should try it!

Neapolitan Chia Pud’

Neapolitan was one of my favorite ice cream flavors as a kid. I haven’t had it in too many years. Since I had some leftover Choco-Haze Chia Pud’ I figured I should layer it with fresh whipped coconut cream. But why stop there? So, I then topped the whip with some yummy strawberry nice cream. After one taste I knew I was on to something. This combination divulged a deep ‘mmmmmm’ from my belly. It was yummy.

For the chia pud’:

3 tbsp. chia seeds
1 c. almond milk
2 tbsp. Choco-Haze (homemade Nutella that I don’t refer to as Nutella)
1 tbsp. maple syrup
½ tsp. vanilla

For the strawberry nice cream:

2 frozen bananas
½ c. strawberries (fresh or frozen)
¼ tsp. vanilla
¼ c. whipped coconut cream

Put it together:

Whisk the chia pud’ ingredients in a bowl and transfer to a jar or container and let sit overnight or for at least a few hours. (Tastes better the longer it’s been setting.)

In the morning, blend the strawberry nice cream ingredients until it has the consistency of fresh ice cream. First, layer a jar or medium sized cup with Choco-Haze Chia Pud’, next add a layer of coconut whipped cream (optional but delicious) and last top with strawberry nice cream. Garnish with fresh strawberries. Y-u-m.

Give the Dog a Bone(r)

Levi was just looking for man’s best friend when he adopted the dog. What he got instead was man’s best wingman.

(or the AU where Levi’s dog tries to hump Eren every time it sees him)

AO3 - 1 - 2 - 3 - 4

Chapter 4

Levi somehow feels smaller without the dog beside him. Especially when he’s sitting across from someone like Eren Jaeger. He shouldn’t be nervous. Really, there is almost nothing that can embarrass Levi further than he already has been in front of Eren. But still there is this insistence strumming inside of his chest as he nonchalantly chews on his bottom lip for a lack of better things to do. Well, he could always try to start a conversation, but Levi feels like he already knows how that will end.

Suddenly, he hears Eren clear his throat, Levi’s gaze edging upwards at the noise. “So, how’s Shithead?”

“Still licking his own asshole.” Eren’s knee jerks at his response, causing the table to violently rock side to side. All Levi can think is that it’s a good thing they haven’t received their drinks yet.

Keep reading

An Ode to Parks and Recreation

As most of you have probably seen by now, Parks and Rec. will be returning to television in January for a six-week run which will conclude with the series finale on February 24th. I have fallen in love with many NBC comedies and seen several of them end or get cancelled while I’ve been in college, specifically Up All Night, The Office and 30 Rock. Those shows will always hold a special place in my heart, but no show has ever made me as emotionally invested in its characters as Parks has.

Unlike the other aforementioned shows, I have watched every single episode of Parks and Rec. when it originally aired. It’s the first comedy that I have followed from start to finish, from its inception in 2009. It absolutely breaks my heart to know that my favorite single-camera comedy is going to be over in less than three months. And the fact that NBC has moved it to Tuesdays and is airing two episodes per week emphasizes the now obvious intentions of Robert Greenblatt who apparently wants the network to move on from its days of quality comedies that took up two hours of my time on Thursday nights. But with my anger towards the ailing peacock aside, I wanted to take the time to voice my appreciation for this fantastic and revolutionary television show.

Schur and his writers are incredibly creative, and as I have fallen deeper in love with comedy as the years pass, I have found myself laughing harder than I ever thought possible at the hilarious lines that Parks has produced. Who can forget Jerry’s fart attack, the time Andy ate spray pained M&Ms, and the always zany antics of Joan Callamezzo. And then there are the tender moments that make you forget that you’re watching a comedy. From L'il Sebastian’s funeral to Leslie and Ben’s wedding, Parks and Rec. has consistently been there to remind us that even in the toughest times, there is a light at the end of the tunnel. There will always be mountains of whipped cream to put on your waffles, cupcakes with which to treat yo self, and most importantly, friends to share them with. Because if the show has taught us nothing else, it’s Friends. Waffles. Work.

I know there will be a considerable void in my life when you’re gone, but for now I am looking forward to the Season 7 premiere with great anticipation. So thank you Parks and Recreation, for making our cheeks hurt from laughter and teaching us valuable life lessons that surely will not be forgotten.