limoncello

sunflower asks;

these are all inspired by the ethereal glo of sunflowers (and different types)

pacino: if you could be any age, what age would you be?
ms. mars: what kind of flower or plant are you?
goldie: do u wake up early to catch sunrises?
maximilian: who is/are your current sunshine/s?
vanilla ice: are you a plant or an animal person?
pastiche: what is your favorite color (include the perfect shade)?
red sun: would you rather have a planetarium or a botanical garden?
autumn beauty: who is the sun to your sunflower (a person that you look up to)?
moonwalker: do you consider yourself an idealist or a realist? why?
valentine: make a playlist (with at least five songs) that reminds you of home?
velvet ocean: what is your latest dream?
sungold: are you alright? really?
teddy bear: what’s the best present that you have ever received?
sunspot: what’s been bothering you for a while?
florenza: post a sunny selfie !!!
goldy double: what is/are the name/s of your pet/s?
sunrich limoncello summer: would u rather live in the ocean or the forest?
mammoth russian: what’s your height? and dream height?
little becka: what’s your favorite seed?
lemon queen: can u bake? what are the pastries that you could bake?
jerusalem artichoke: what do you normally do before sleeping?
willowleaf: what’s your favorite autumn outfit?
rosinweed: who are your favorite people?
purpledisk: are you living ur dream life? if not, why do u think so?
serpentine: what’s your most favorite birthday memory?
lakeside: what’s something that you like to do but you cant do it often?
prairie: what are the most beautiful things about your pet/s?
sawtooth: what’s a superstition that u can’t believe u believe in?
downy/ashy: describe your dream significant other!

Chopped

TED: Four chefs, one chance at a ten thousand dollar prize.  They must create an unforgettable meal using the mystery ingredients provided, or they will be chopped.  Let’s meet our contestants.  First, Chef Angela.

ANGELA: I’m Angela, I’m sous chef at Le Snobbe in Omaha Nebraska.  My specialty is Scottish with an Asian twist.  I need to win this so my parents will take me seriously.

TED: Next we have Chef Madagascar.

MADAGASCAR: I run the Shaggoth Catering Company.  My family came over from Kazantzan to build a better life here, but my brothers all died of the plague the second our house foreclosed.  I need the ten thousand dollars to buy my mother a new kidney.

TED: Chef Bill.

BILL: I’m extremely loud and have a broad range of interests that will do nothing to help me in this competition.  Watch me as I punch the camera with my tattooed knuckles that read FOOD.

TED: And finally, Chef Gooseberry.

GOOSEBERRY: I’m Gooseberry, I live in Los Angeles, and I love vegan food to the point where I won’t eat anything that ingests oxygen.  I see so many people eating meat and it *starts crying* just makes me so sad, I have to win this to show them that there’s a better way.

Ted: Chefs, before you there is a basket of ingredients.  You must use all of them, and your dishes will be critiqued by our panel of distinguished chefs on taste, presentation, and creativity.  If you can’t, you will be chopped.  Please open your baskets.  You must construct an appetizer using shank of unicorn, human hair, ground glass, and puffed cheese snacks. You have twenty minutes.

ANGELA: I see the puffed cheese snacks and I immediately think, haggis.  I run to the pantry and grab chickpeas and Sriracha, to give it a little kick.

GOOSEBERRY: Unicorn!  Whyyyyyy is there meeeeeeat!  (cries) Oh well, I’ll just have to suck it up and make it vegan as possible by pan-searing it and dousing it in chicken broth.

MADAGASCAR: I’m so stoked to see ground glass in the basket.  My mom used to cook with this all the time.  It has sort of a crunchy texture, so I’m gonna make pancakes.

(Shot of Bill looking alarmed and confused)

BILL: Guys…none of these are…food…uhh…

BILL: I just have this wad of human hair in my basket and I’m thinking, what the hell am I supposed to do with this?  But I know unicorn has to be soaked to get the glitter off, otherwise it’ll be way too salty and start sprouting little flowers, so I get that soaking and hope the rest will come to me.

JUDGE ALEX: What a great basket!  But I think it will be a real challenge for our chefs.

JUDGE SCOTT: There’s a lot you can do with puffed cheese snacks, but you’d have to be careful their saltiness doesn’t build on the natural saltiness of the unicorn shanks.  I’m so curious to see what they plan to do with the human hair, which in this basket is a mix of Asian, African, and Caucasian strands.

ANGELA: Some of these hairs are Asian, so I use them to tie the ends of my haggis.  I love showing off my specialty.

MADAGASCAR: Not many people would think to cook and eat a unicorn, but in Kazantzan, you take whatever comes your way.  I take the glitter and I put it into a puree for a sauce with vinegar, making sure to chant the ancient evil incantation over it that will keep it from sprouting.  But I’m running out of time, so I may have slurred some of the words together.

(Madagascar starts bleeding from the nose)

JUDGE ALEX: Ohhh, it looks like he’s reversed the S and the Q in “sesustngsnqsutintan.”  That’s the kind of mistake that could cost him some time.  You have to admire his ambition though.

BILL: I get the unicorn into the grill, but I haven’t even touched my hairball yet.  I remember thinking of a prank my big brother played on me once, so I throw the ground glass into the blender with some ice, vodka, and limoncello.

TED: And there is one minute left remaining!

ANGELA: I haven’t even started plating yet, my haggis isn’t done swelling, but I’m thinking, just get it on the plate.

GOOSEBERRY: I have one minute.  I’m gonna make a fresh green salad to represent my vegan lifestyle, and start making a vinaigrette.

TED: FIVE…FOUR…THREE…TWO…ONE…time’s up, please step back.

MADAGASCAR: I look down at my dish, and I’m pretty proud of what I’ve done.  Then I see that there’s nose blood on the plate.  I need that ten thousand dollars.

BILL: I quickly added the hairball as a garnish.

It’s not gross, it’s gormet

GOOSEBERRY: ohhhh nooo I forgot the unicorn shanks, the glass, the hairball, and the Cheetos (TV EDIT, TOTALLY DIFFERENT VOICE) puffed cheese snacks.  All I have is this red onion salad and white truffle dressing.

ANGELA: If I’d just had five more minutes, this would have been a killer cheese and hair haggis.  *shrugs*

TED: Alright chefs, let’s see what you made. Chef Bill.

BILL: I’ve made for you today a cheese-snack encrusted grilled unicorn shank, with a lemon glass slushie.

JUDGE ALEX (sternly): I love this.  You really handled the glitter beautifully, and the limoncello adds a lot of much-needed acidity to the salty flavors.

JUDGE SCOTT: I don’t like it.  There’s hair on my plate and I hate you.

BILL: It…it was one of the ingredients…

TED: Chef Angela.

ANGELA: Before you today we have a cheese snack and ground unicorn haggis, tied with Asian hairs and garnished with a tarragon and glass crumble.

JUDGE ALEX (sternly): The combination is brilliant, the flavors really play off each other well.  But mine is a little cold in the center, and you can see…I have sprouts.

ANGELA: It’s supposed to do that.  I meant to do that.

TED: Chef Madagascar.

MADAGASCAR: Today I’ve made you a unicorn pancake with a glass crust, and a glitter dipping sauce.

JUDGE SCOTT: I’m not getting any of the human hair.

TED: Tell us why you need to win today.

MADAGASCAR: I need to get my mother a new kidney, as we had to sell her good one to pay for my father’s ransom.  He’s okay now, but times have been hard with just one kidney to share between them.

JUDGE ALEX: There’s blood on my plate.  I can’t eat this.

TED: Chef Gooseberry.

GOOSEBERRY: I’ve made a vegan-friendly dish, with the unicorn, cheese snacks, and the hair omitted.  The glass did not make it onto the plate.

JUDGE SCOTT: This is just red onions and white truffle oil.

GOOSEBERRY: That is correct.

(TV EDIT, SCENE RECONVENES TEN MINUTES LATER)

GOOSEBERRY (with a black eye, sniffling): Thank you chef.

TED: Now whose dish has been put on the chopping block?

(DRAMATIC MUSIC AS WE LOOK AT EVERYONE’S SAD FACE)

TED (revealing Gooseberry’s dish): Chef Gooseberry, you’ve been chopped.

GOOSEBERRY: I was pretty disappointed to get chopped, but I stand by my work, and I’m proud nobody had to eat meat made by my hand. (leaves down the hallway)

TED: Next up, the entree round. WHO (flash to Madagascar) WILL (flash to Angela) BE (flash to Bill) CHOPPED???!!??

3

You know how I never do comics? Well I’ve done one and it’s not even for one of my main fandoms I don’t know how this happenned

Inspired by this tweet (and @limoncello-bella who sent it to me) :

Basically punk!Bucky and skinny!Steve domestic modern AU where no one ever imagine that they’re together (not even in a romantic way, just that they might know each other???) Checkout lady is mind-blown by the idea that this nice small boy might know this big scary guy (she has noooo ideeeaaaa)

Sketchup is a blessing and I’m never doing background any other way again. Not v happy with the colors but I had no idea what to do, so i’m posting it like that. Full view please, and don’t repost! Thanks! ♥

Limoncello Mint Sparklers

I served these Limoncello Mint Sparklers at a party I hoseted a few weeks ago. They were the perfect combination of elegance and taste for a little summer get together.

Limoncello Mint Sparklers

Ingredients:

  • 1 cup fresh mint leaves
  • 1 cup chilled limoncello
  • ½ cup fresh lemon juice
  • 3 cups chilled sparkling water

fresh mint sprigs, lemon slices and blueberries for garnish

Preparation: 

  • Combine Mint and limoncello in a bowl. Gently muddle the mint with a pestle or wooden spoon. Chill mixture for 1 hour.
  • After chilled, pour the limoncello through a mesh sieve into a pitcher. Press firmly on the mint before discarding.
  • Just before serving, stir in the lemon juice, sparkling water, and enough ice to fill the pitcher.

Serve in fancy glasses and enjoy :)

How to Make Limoncello 

Chilled limoncello is a delicious drink to sip on during a summer afternoon, and you need to make your own are fresh lemons, sugar and vodka. A few simple steps and a little patience and you will have limoncello to share with your friends in a few short weeks!

SERVINGS: 16

TIME TO TABLE:
30 minutes prep + 2 weeks to infuse the vodka

INGREDIENTS:
12 Paramount Citrus lemons
1 (750 ml.) bottle vodka (80 to 100 proof)
1 ¼ cup sugar
1 cup water

PREPARATION

1. Use a vegetable peeler to peel the lemons, removing only the zest and leaving behind the white pith.

2. Place the lemon peels in a quart jar and pour the vodka over the peels. Seal the jar with a lid and let sit in a cool, dry place for 2 to 4 weeks. The longer it sits, the stronger the lemon flavor will be.

3. Once the vodka has infused you are ready to make the limoncello. In a medium saucepan, combine the sugar and water over medium-low heat. Heat and stir the mixture until all of the sugar is completely dissolved. Let cool to room temperature.

4. Strain the vodka to remove the lemon peel. Transfer the vodka to a sealable storage bottle or jar. Add the cooled sugar syrup and stir or shake gently to combine. Store sealed in the refrigerator and serve well chilled. 

A Better Use for Life’s Lemons: Cranford Farms Limoncello

Peel a dozen lemons with a vegetable peeler. Place peels in a large jar; then pour in 1.75 liters of a neutral spirit (Cranford uses half Everclear, half Tito’s Vodka). Store in a cool, dark place for a month. Strain out the zest, and add in a liter of Mountain Valley Spring Water, two cups of local honey and a bay leaf or two. Store for another month; then bottle and chill.

(April 2013, Photo by Arshia Khan)

Limoncello- Gin Cocktail with Grilled Thymed

2 large sprigs fresh thyme; more for garnish 
½ fl. oz. (1 Tbs.) fresh lime juice 
1-½ fl. oz. (3 Tbs.) gin, preferably Bluecoat American Dry 
½ fl. oz. (1 Tbs.) limoncello, preferably Averna Limoni di Sicilia 

Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Grill the thyme sprigs until fragrant and lightly charred, about 15 seconds. In a mixing glass or cocktail shaker, gently muddle the grilled thyme with the lime juice. Add the gin and limoncello and fill the shaker with ice. Stir well. Strain into a chilled rocks glass filled with fresh ice, garnish with thyme, and serve.