If you ever get to read this, the writer’s name is Angelica and would really love to know your insights and suggestions. Thank you!
This is honestly…really good. I read it aloud to myself as well and I love it. It has a lot of deep words and gives a new kind of insight on how to let relationships go and accept that you will still love a person, though you aren’t together. There really isn’t much criticism I can give, I just really liked it, Angelica!
“Was is just me, or did anyone else notice the very first Ordinal Scale poster (with Kirito and Asuna in their OS Clothes) where there is a small character, a man, holding two swords, that seemed like to picture the hero of SAO, Kirito? I get the feeling that we will learn about that in the original movie itself. (It will be cool, so cool, if he will use dual sword at the end again).”
10. If you need to used chilled butter, grate it and freeze it for about an hour beforehand.
“When recipes call for chilled butter (pie crust, biscuits, and the like), grate the butter ahead of time and put it in the freezer for an hour or so before incorporating it into the recipe. Since it’s already quite cold and in itty-bitty pieces, you’ll handle it less which will prevent the butter from melting and it keeps the fat molecules intact, resulting in flakier pastries.”
Submitted by Casey Austin, Facebook.
11. Always let your cakes cool before attempting to ice them.
“They’ll break if you take them out the tin too early and the frosting will melt right off. Basically, let those babies rest for a good 30 minutes before attempting anything”.
12. Small things, like sifting your flour, make a big difference.
“I know it seems like such a superfluous, tiny step, but it really does create a world of difference in the quality of your final cake, pie, bread, or whatever other goodie you are making. I used to think that I was not that great with baking, but once I started taking little, easy, quality assurance steps, like sifting flour, or making sure things were baking at the right temperature, my baking really transformed into something.”
13. Check the expiration date on your bicarbonate of soda.
“You’re technically supposed to replace baking soda every month, but if you don’t want to or forget, just add a bit more baking soda than your recipe calls for. Seems simple, but before I knew this, I could never figure out why my cookies kept coming out flat!”
15. But if you’re creaming butter and sugar, make sure it’s thoroughly blended.
“One of the biggest mistakes that new bakers make is not going far enough when creaming the butter and sugar. You want it to turn out pale and fluffy. A lot of beginners only blend it until it’s just combined and still very yellow and gritty.”
19. Test your cakes with a toothpick to check if they’re done.
“If pieces stick to the toothpick, it’s not ready yet! Better to set a timer for less than what the recipe says and have to wait a few more minutes than risk over baking and turning everything dry and sad.”
21. Make sure your ingredients are the temperature the recipe specifies.
“Temperature is everything! If the recipe says softened butter – it means soft, as in room temperature. Same goes for cold ingredients. When you’re making any kind of dough that needs to be flaky, make sure everything is super cold. ”
22. Add a drop of liquified coconut oil to help to thin melting chocolate.
“When using melting chocolate, add a drop of liquified coconut oil to thin the chocolate and make it more manageable for coating baked goods or making candy. Be sure to add only a drop or two at a time, adding more if needed – being careful not to add too much.”
23. Use the same weight of eggs, flour, sugar, and butter for a perfect sponge cake.
“When making a sponge cake, weigh your eggs and then use that same weight of flour, sugar, and butter.”
Submitted by Beth Alice Wood, Facebook.
24. Freeze your sugar cookies and pie crust pieces for 15 minutes before putting them in the oven.
“It keeps the butter from melting as much in the oven, and thus your cookies or pie crust pieces keep their shape better.”
Submitted by Robyn Davis, Facebook.
25. If you can’t find anywhere for your dough to rise, pop it in a preheated oven on a low temperature for a bit (but make sure to turn the oven off before putting the dough in).
“If you have trouble finding a warm and dry place in your house for dough to rise, preheat your oven to 200°F (just over 90°C, or 70°C on a fan assisted oven), turn it off, and put the dough in the oven to rise. This works perfectly for me every time!”
Submitted by Abbie Smith, Facebook.
26. Put your beaters and bowl in the fridge before you make whipped cream.
“If you are making whipped cream for a baked item, be sure to refrigerate the beaters from your hand mixer and a metal bowl to whip the cream in. If they are cold, your cream will whip faster!”
It was mentioned earlier on that Dragon Slayer magic was considered a lost magic, yet they’ve introduced 7 dragon slayers compared to 3 celestial wizards. Seriously, what seems more rare? When you think about it, celestial magic seems more like a nearly extinct magic. – submitted by Ashley
Text Reads: It is said that a brave and cowardly person are both fearful. However, the difference is the brave ones face their fears and do what needs to be done. We will be faced with many things that scare us throughout our lives as trans* people, but we can learn to face these fears by remembering that human growth takes place when we take these small steps. Each time we face our fears we become more of the courageous person that we would like to be, all you need to do is start climbing. Submitted by Ashley
Growing up in New York City, I learned that the key to thriving here is to get away often. My style is shorter, frequent trips beyond city bounds to the many surrounding areas that offer the sweet respite that only Mother Nature can. Of course, I love the tactical aspect of out-of-doors living. Seen here are some of my favorite camping essentials (though I seem to have misplaced my quick-drying MSR Original Packtowl…!), including the hatchet I picked up in a small wooded town in Northern Sweden.