long quote

I thought you planted harmless flowers around my heart, until I realized it has thorns – hideous and painful. You left a mark in my body, it was deadly. You left a hole in my heart, it was lethal. It felt like dying was the only way to fill it. Life without you is like the waves leaving the shore. Like a broken cassette tape. Loving you drained me in all aspect, because loving you is like inhaling a smoke until I can no longer catch air. I loved you. You felt the same way. Though not how much as I did, because you only see my broken pieces when I see you as a salient crystal.
—  2/26/17; zeus
Long distance relationships are not easy at all. But it’s not impossible either. As long as you love each other no matter how hard it is or what problems you may encounter you will always find ways to make it work.
When he looks at me, my finger twitches, my stomach twirls in circles endlessly; my lips part. My heart races it’s steady pace uncontrollably, and my mind completely triggers to the idea of only him. Nothing else registers, and it’s just the two of us.
—  my own
(Explorell-Blog) #12

pantheon: i just started reading the bakery manual that morgana wrote and i am officially HORRIFIED, because she genuinely seems to believe that making croissants is a <30min job.

SO LET ME TELL Y’ALL ABOUT CROISSANTS

croissants are a laminated dough. what this means is that you prepare the dough, then you make a butter block–literally a block of butter, shaped to fit within the rolled out dough, but still thin enough that you can roll it out–which is placed into the center of the rolled out dough and fold the edges of the dough in around it, completely covering the butter. some people say this is where you do the first refrigeration, but i personally tend to immediately do my first roll out and fold. that is literally where you roll the dough out lengthwise until it’s nice and thin, then fold it all up.

then you chill the dough

for AT LEAST THIRTY MINUTES

repeat the process of rolling, folding, and chilling ~3-4 times

that’s about TWO FUCKING HOURS of INACTIVE RECIPE TIME

‘but, panthy,’ i hear exactly no one who is writing a bakery manual ask, ‘why do i need to do all of those steps? why can’t i just make the dough and immediately shape and bake it?’

BECAUSE MOTHERFUCKING LAYERS, BITCHES

YOU KNOW HOW PROPER CROISSANTS, DANISH, AND PUFF PASTRY HAVE ALL THOSE DELICIOUS, FLAKY LAYERS???

THOSE LAYERS ARE A RESULT OF THE LAMINATION PROCESS, WHICH CREATES HUNDREDS OF PAPER THIN LAYERS OF BUTTER IN YOUR DOUGH. THEN WHEN YOU PUT THAT DOUGH INTO THE OVEN, THE HEAT CAUSES THE CHILLED BUTTER TO BURST OUT INTO THESE LIGHT, DELICATE LAYERS OF AIR, WHICH IS WHAT MAKES THESE PASTRIES SO LIGHT AND PUFFY AND DELICIOUSLY FULL OF GOOD OLE BUTTER FLAVOR.

in short, you cannot whip up the fully finished dough for croissants in ‘several moments’ and you most CERTAINLY DON’T proceed to BREAK PIECES OF DOUGH OFF AND THEN ROLL THEM, OMG, ARE YOU CRAZY, WHY WOULD YOU RISK DESTROYING YOUR BEAUTIFUL LAYERS LIKE THAT, WHY DO YOU HATE BOTH YOURSELF AND GOOD THINGS??? IF YOU AREN’T GOING TO ROLL THAT SHIT OUT IN ITS ENTIRETY, THEN YOU NEED TO USE A SHARP KNIFE OR A DOUGH CUTTER TO PORTION IT OUT SO THAT YOU DON’T MANGLE ALL YOUR HARD WORK

clingy and annoying doesn’t bother me when it’s from the right person, i literally do not mind if my boyfriend sends me a picture of a car he likes at 3am even if I’m not really into cars, his first thought was ‘i know imma send that to my girlfriend’ and yes i love that shit