Cosmic Funnies
The Stonewall Inn
if i look back, i am lost
Lint Roller? I Barely Know Her
RMH
noise dept.
Mike Driver
❣ Chile in a Photography ❣
bliss lane
Game Changer & Make Some Noise
Sweet Seals For You, Always
roma★
sheepfilms
No title available
Misplaced Lens Cap
One Nice Bug Per Day
Xuebing Du
izzy's playlists!
The Bowery Presents
Noah Kahan
seen from Malaysia
seen from United States
seen from Argentina
seen from Trinidad & Tobago
seen from Singapore
seen from United States
seen from Singapore
seen from Switzerland
seen from United States
seen from Uruguay
seen from Colombia
seen from United States
seen from Ecuador
seen from United Kingdom
seen from United Kingdom
seen from Iraq
seen from Malaysia
seen from Saudi Arabia
seen from United States
seen from Malaysia
@adhdinner
Ok. What you're gonna want to do is chop up a cucumber and put it in a bowl. Then you're gonna sprinkle a generous portion of salt on top. Then you're gonna drizzle them with a balsamic vinaigrette and gently shake to combine, leaving you with a cool and refreshing summer snack. In 15 seconds dangerous and burly men are going to drag me away to an unknown second location. Remember everything I've taught you. I love you
You should be starting a recipe book. I don't give a shit if you're only 20-years-old. The modern web is rotting away bit by bit before our very eyes. You have no idea when that indie mom blog is going down or when Pinterest will remove that recipe. Copy it down in a notebook, physically or digitally. Save it somewhere only you can remove it. Trust me, looking for a recipe only to find out it's been wiped off the internet is so fucking sad. I've learned my lesson one too many times.
There was an entire website, super simple hand-coded html with no javascript, that had a bunch of middle earth inspired recipes on it.
It had a recipe for the BEST damn lemon loaf I've ever had.
And I haven't been able to find it in years.
General useful stuff!
Guides
How to make Crumbl Cookies!
How to bookbind!
How to pirate movies/shows
How to make frog plushies
How to make a Go-bag for emergencies
How to repair clothing
How to make different a03 kudos!
How to download videos/pictures/gifs from a website
How to make various chocolate desserts!
Tips and Tricks!
A03 formatting
Back stretches!
Depression tips
Adult cheat sheet
How to regulate and understand your emotions better
Disabling Windows 11 web search in search bar
Resources
Horror game recs!
Dca fic recs!
Hand references
Free Adobe photoshop
Artist resources
Free spotify
Pirating sites
Artist resources pt 2
Helpful random sites
Homemaking, gardening, sustainability
Free libraries!
Making stuff and doing things (free book pdf)
Healthcare (medicine discount websites, guide on how to pay hospital bills)
Alternative stuff to mega corporations
Here for me to use later. Fuck off everyone else.
your teens are for repeatedly not killing yourself. your 20s are for having intellectual pretensions. your 30s are for making a reallyyyyy good cup of chai masala
In a mortar and pestle, coarsely crush 1 inch cinnamon, 2 to 3 green cardamoms, 2 cloves and 1-inch peeled ginger. Make sure that the ginger is flattened and crushed well
In a saucepan, bring 2 cups of water (500 ml) to a boil and add the spices. You can add grated nutmeg, mint leaves, or lemongrass here if you like
Boil for 2 to 3 minutes. Add sugar to taste.
Take the pan off the heat
Add 2 tsp of loose leaf Assam tea and cover.
Let the tea sit (steep) for 2-4 minutes.
Add 1/4 cup (70ml) hot milk and serve, straining through a seive
If you like stronger tea, you can let it steep for longer but this can make the tea bitter. I add an extra teaspoon of tea leaves
Older or cheaper spices won't be as potent so you may have to use more. Use the best, freshest spices you can, but don't give up if you can't afford the very best; we do what we can with what we've got and you deserve a nice cup of tea.
Masala Chai is Indian spiced tea made with black tea, spices, milk, and water. This bold Masala Tea recipe is rich in flavor and aroma.
is there anyone out there with a nyt cooking subscription
will they send me the chamomile tea cake with strawberry icing recipe
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Ingredients Yield: One 9-inch loaf ½ cup/115 grams unsalted butter 2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse 1 cup/240 milliliters whole milk Nonstick cooking spray 1 cup/200 grams granulated sugar ½ teaspoon coarse kosher salt 2 large eggs 1 large lemon 2 teaspoons baking powder 1 teaspoon pure vanilla extract 1½ cups/192 grams all-purpose flour 1 cup/124 grams confectioners’ sugar ½ cup/8 grams freeze-dried strawberries
Preparation Step 1 In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour. Step 2 Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour. Step 3 Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier. Step 4 Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain. Step 5 Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes. Step 6 While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth. Step 7 If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
We out here torrenting recipes now? Reblog
@80aidy80 this is the recipe I used!! Big recommend
By the way, you can improve your executive function. You can literally build it like a muscle.
Yes, even if you're neurodivergent. I don't have ADHD, but it is allegedly a thing with ADHD as well. And I am autistic, and after a bunch of nerve damage (severe enough that I was basically housebound for 6 months), I had to completely rebuild my ability to get my brain to Do Things from what felt like nearly scratch.
This is specifically from ADDitude magazine, so written specifically for ADHD (and while focused in large part on kids, also definitely includes adults and adult activities):
Executive functioning skills range from working memory to cognitive flexibility to inhibitory control, and beyond. They power our daily func
Here's a link on this for autism (though as an editor wow did that title need an editor lol):
Practical Strategies for Enhancing Executive Functioning Difficulties in Adults With Autism - Living with Autism Spectrum Disorder (ASD) as
Resources on this aren't great because they're mainly aimed at neurotypical therapists or parents of neurdivergent children. There's worksheets you can do that help a lot too or thought work you can do to sort of build the neuro-infrastructure for tasks.
But a lot of the stuff is just like. fun. Pulling from both the first article and my own experience:
Play games or video games where you have to make a lot of decisions. Literally go make a ton of picrews or do online dress-up dolls if you like. It helped me.
Art, especially forms of art that require patience, planning ahead, or in contrast improvisation
Listening to longform storytelling without visuals, e.g. just listening regularly to audiobooks or narrative podcasts, etc.
Meditation
Martial arts
Sports in general
Board games like chess or Catan (I actually found a big list of what board games are good for building what executive functioning skills here)
Woodworking
Cooking
If you're bad at time management play games or video games with a bunch of timers
Things can be easier. You do not have to be stuck forever.
"I can never get it tasting like my mom used to make" yeah, because your mom had a giant Costco-size bottle of a specific pre-mixed spice blend that was discontinued by its manufacturer in 1998 and spent your entire childhood putting it in every meal to use the stupid thing up faster – she doesn't know how to replicate it any more than you do.
The tragedy of culinary nostalgia is that most of the time, the flavours of your childhood aren't memories of lost secret recipes – they're the irreplicable accidents of folks tossing whatever happened to be cheap and available into the pot, and there are no recipes to recover because the people doing the cooking never knew them.
I am reminded of this reddit post and update, from a person seeking to recreate a dish their mum used to make based on not much more than "chicken, peaches, and it was beige".
I am a pretty competent cook, so don't worry about that bit. I just want to know if this dish sounds familiar, so someone can fill me in on the parts I don't remember. It's a chicken dish made with flat chicken cutlets. I think she used to hammer them a bit with a kitchen mallet, dredge them in flour, and pan fry them in a little butter so they would brown nicely. The sauce is the part I am a little lost about. She used white wine (probably chardonnay) and sour cream, that part I am sure of. There were canned peaches too, which were slightly browned and served on top. I'm sure there was something more to it than that, any thoughts? The flavor was tangy, not particularly sweet except for the peaches, and the sauce was opaque and kind of a beige color. Does this sound like a dish you are aware of? While her food was great, her dishes were usually pretty simple. It is likely that this is not something she invented herself, but it might be something that she simplified. Does anyone know what this is or what it is called so I can look it up and try and get it right? She used to serve it with grilled zucchini brushed with garlic butter. Thank you. Edit -- I am blown away with how helpful and kind you all have been. I have taken little hints from each of your posts and a lot of them have jogged my memory. I think some sort of composite from these suggestions will produce something close. I am going to try to make it when I have the chance, and I will update when I do. Thank you, reddit. <3
Update 6 days later:
My mom passed away a few years ago. I needed help trying to recreate a chicken recipe of hers that I have been craving, because I could only remember a few ingredients. You amazing people of r/recipes came through and gave me so many wonderful suggestions. With a mix of all your advice, I made it tonight. I was nervous as I was putting it together. I felt like there had to be something more to it, but I went with using just the ingredients I knew (as suggested by Ethril). I felt like there was something I was forgetting. Something about brown specks in the sauce. I went with it anyway, and figured I would know what to add at the end by taste. I took chicken cutlets and hammered them flat. Dredged in flour and sauteed in butter (high heat). I burned the butter a little. I remembered my mom saying that butter is the one thing that is ok to burn (as long as it is not smoking furiously) so I left it alone, and smiled at the memory. I was pleased to see the chicken brown to the color I remember. When I flipped the chicken I added the zucchini spears and browned those too. When the chicken was done (just a couple minutes) I set it aside and covered it in tinfoil to keep it warm, then turned the zucchini and browned the peaches in the same pan. It only took a few minutes to brown everything and when the zucchini and peaches were done I put them aside with the chicken. I deglazed the empty pan with chardonnay. My mom wasn't a big wine person, so I went with the cheapest they had. I suddenly remembered that sound the wine would make when it hit the hot pan, a huge hiss. Mom used to tell me to step back before she poured it in, because it would splash a little. I felt like I was nine years old again. I added three big dollops of sour cream and dissolved it in the hot wine. I didn't know what I was going to do next, this was all I had planned. Then I saw the little brown flecks come up. It was that burned butter! I just about cried. I tasted it, and suddenly in my mind I was standing in her kitchen as a kid watching her cook. This was it. It was that simple. I added a couple spoonfuls of the liquid from the canned peaches to take away a little of the wine's tartness, and the sauce was perfect. Just like she used to make. Keep in mind that I am no food stylist, but I assure you that this tasted 10x better than it looks: http://i.imgur.com/Qgk6u.jpg The whole thing took less than 20 minutes to make. And I fucking nailed it. Thank you so, so much reddit! You brought me back, and I love you. The smell is still lingering in the house.
If you like this kind of thing, I recommend reading The Kamogawa Food Detectives and sequel by Hisashi Kashiwai.
There’s also a Japanese show based on the books called Kamogawa Shokudo and the first episode about recreating the mom’s recipe is my fave and the reason I started a recipe notebook.
hey. don’t cry. crush two cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar half a cup of grated parmesan cheese and stir for a few minutes adding a handful of fresh spinach until wilted and mix in pasta of your choice ok?
PEACE AND LOVE!!!!!!!!
Saw this post about a year ago and now it’s becoming a staple in our household when we need a quick easy dinner. Hope it finds many others who can use it!
one thing everyone who is struggling with cooking for themselves needs to know is that the shittiest rice cooker, like the ones that cost $5 at rite aid, can make entire meals. you can put anything you want (except uncooked meats that need prolonged temperatures to be safe to eat) in with the rice and push the button and go lie down for 20 minutes. you will learn through making slightly over or undercooked rice a few times how you need to adjust the liquid:rice ratios. you can put rice, a bag of baby carrots, whatever salt and spices, and a can of tuna (or a can of shredded chicken, beef, etc, or tofu, or canned beans, or canned tomatoes) in a rice cooker and it will be completely edible in ~20min. it costs like $1 per batch, less if you get regular carrots and cut them into chunks yourself. you should have frozen spinach and peas and corn in your freezer, or whatever frozen veg is safe for your food allergies. this kind of meal can survive in the fridge for a while and the freezer even longer. if you make it badly it wont poison you and can be salvaged with hot sauce, if you make it disastrously it can be thrown away without losing more than a dollar or two. if you make it okay it fullfills the Just Need Some Real Food requirements completely. if you need more calories you can add butter or oil, or eat sour cream on the side. if you forget about the rice cooker or fall asleep it will dry out on the bottom but wont burn. they should teach you this in 5th grade
Kinda horrified at all the people talking about using scratched up non-stick pans and not realising that Teflon and other coatings are so very carcinogenic. PFAS (carcinogenic forever chemicals) build up in your body like lead or mercury.
^ Don't fucking use this ^
I need young people and the older ones too apparently, to invest in at least one good thick based stainless steel pan. It's better for cooking and it won't give you cancer.
Stainless steel pan? You can scrub that shit with a steel scourer... If stuff won't come off? You can soak it in a laundry active oxygen cleaner for an hour or two and it will come right off, then rinse with clean water and you're golden. You want to whisk your eggs in the pan? Literally no downside, but in a non-stick pan you get CANCER flakes.
Stainless steel is easy to clean and anything cast iron does stainless cookware with a thick base can do too, you can even stick it in the oven.
Nothing specifically wrong with cast iron, in fact it's amazing... But I made this post for people who don't have the time, energy, or inclination to overcome the learning curve to care for cast iron.
People don't like stainless because their food sticks. But I have a lot of experience with various cookware materials & The Most Life Changing knowledge I've gained is to pre-heat your stainless steel or cast iron pan. Stainless steel has very small grooves in it that expand when they heat up. If there's oil or food in those grooves before they're done expanding, the food/oil gets stuck in those grooves as they close. That IS why your food sticks. That IS why you have that oil-puddle-shaped burn stain. (Barkeeper's Friend or Ajax can get that stuff out btw, read the instructions.) This is also why frozen food put into a hot pan always sticks. You also probably have the heat turned up too high.
Set your dial to medium or medium high or whatever (medium low for eggs, low if you're using gas). Wait for it to heat up. Set a timer if you need. You'll need to do some trial & error to find out how fast your stove heats up your pan. You'll get it figured out. NOW you put in your oil, slide it around & up the sides. NOW you are ready to cook. Your eggs will stick far less. It's easier to clean. You can use any utensil. Even a cheap stainless steel pan will last YEARS longer than your nicest non-stick.
A stainless steel pan is hot enough when droplets of water skate along the surface of it.
there’s this extremely kind soul of a woman on instagram that makes accessible recipes that don’t require standing, chopping, or a stove and she might just have a permanent place in my heart
She's on YouTube too! For non-Instagram using friends:
I love her, she's great. Her recipes are friendly for both physical and/or intellectual disabilities. And her 5-year-old helps her cook. 🥰
Link to her YouTube channel:
Celebrating the intersection of food and culture, travel tales, social commentary, grieving out loud. 🇳🇬/🇺🇸 👰🏽🧒🏽👧🏽👩🏽💼⚖️ Paid Collaboration
do people genuinely not like spears? is that a thing? i fucking love spears idk what the rest of you are on about
idk who needs to be told this but "you should eat vegetables regularly" is not diet industry propaganda. the reason you should eat vegetables isn't because they're low calorie or low fat or whatever, it's because they contain vitamins, minerals, dietary fiber, and a whole bunch of other shit that your body needs to live that isn't found in most other foods. you are an omnivore you need a varied diet!!!
And you don't need to eat them plain for them to be nutritious. If you need to blend them up into a cheesy pasta sauce because you have texture issues then do that. If you need to roast them covered in every seasoning under the sun then do that.
You don't need to eat steamed broccoli to have a nutritious diet.
Take your favourite food and find ways to add veg to it. Chicken nuggets are your comfort/safe food? Find ways to eat veg with them (one example I've seen is putting dino nuggets in a wrap with coleslaw/peppers/salad/veg of choice). Use veggies as a vehicle for your favourite dip in addition to tortilla chips. Whatever gets more nutrients into your diet is a healthy choice.
You don’t need to eat
steamed broccoli to have a
nutritious diet.
Beep boop! I look for accidental haiku posts. Sometimes I mess up.
Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner
yeah hang on
ignore the title of this google doc because it's a long story but it's a really solid recipe for southwest chicken alfredo
this is a vegetarian potato curry recipe that's about 75% spices; once you get the potatoes in there you can really do whatever you want with it
this is literally just pasta, broccoli, and cheese babey and you can live off that shit for DAYS it makes such a big portion
bro this spinach/pesto/3 cheese flatbread is so fucking tasty bro
also you can make the flatbread yourself it's super quick!!
oh hey I'm eating this white chickpea chili right now, much like the curry it's mostly spices and you can do p much do whatever you want with it
don't let the name fool you these potatoes are delicious any time. not just breakfast.
this is slightly more than five ingredient when you add them together but if you have time and really wanna fuckin treat yourself I recommend these chicken strips + this cornbread + either these potatoes or these buttered veggies on the side.
These are my two favorite comfort foods. They're very easy to make and dont take long to cook.
Garlic butter rice
Orzo mac and cheese (comes out a little bit soupy)
this recipe for gogumabap (sweet potato and rice) saved my life when i couldn't eat hardly anything for a long time. the recipe itself calls for a heavy bottomed pot but you can absolutely use a rice cooker and put the rice and diced sweet potato in together and just let the machine do its thing
Time for me to beat my little clown drum again for Indian-ish by Priya Krishna, aka The Easiest Recipes I Have Ever Fucking Made. Dal that takes 15 minutes. Easy aloo gobhi. Easy saag feta. Buy. Cook. Eat.
So it’s technically more than five ingredients but…
This is a recipe I’ve been using for years and it’s pretty quick and easy. I also like to switch it up sometimes to make it a little different, which as using mini tortellini or differently stuffed tortellini, adding fresh mozzarella balls, or shredded chicken, or slivered red onion, whatever.
Could technically also do it with ravioli.
I’m a big fan of simple meals (yay autism and chronic fatigue) and I rotate through the same few every week.
For y’all’s consideration:
- Spaghetti bolognese
I use around 0.350kg of mince (I prefer pork, but beef works great too), around four serves of macaroni elbows and a jar of pre-made bolognese sauce. I add about a third of an onion (chopped into your preferred sizing) to some oil in a heated pan, add the mince then add the sauce once the mince is browned through. The sauce can simmer for about five minutes and then is ready to serve. Makes about four servings but could probably stretch to about six small servings as needed.
- Peanut Satay
I use about 0.350kg of beef stir fry (basically just thinly sliced strips of beef that I then cut into smaller pieces), about four serves of rice, a head of broccoli, a third of an onion and some coconut cream to mix with a packet of peanut satay sauce. Chop the onion and add to a heated pan. Add the beef then add the broccoli once the meat is about two thirds cooked. Then add the sauce packet and add coconut cream to your preferences and mix everything together. This makes about four servings but again can stretch to around six smaller portions as needed.
- Butter Chicken
I use about 0.300kg of skinless boneless chicken breast, about four serves of rice, a jar of butter chicken sauce, coconut cream and a third of an onion.
Add chopped onion to a heated pan. Dice the chicken and then add to the pan. Once the chicken is cooked almost fully through, add the jar of sauce and coconut cream to your taste. Mix together and let simmer for about 5 minutes. Makes four servings and again can stretch to six smaller portions servings as needed.
- Creamy Broccoli Pasta
I use a head of broccoli, about 150ml of cream, an oxo veggie stock cube and about four serves of either spaghetti or macaroni elbows.
Add the veggie stock cube to the pasta water as it cooks. Chop the broccoli and add to a heated pan. Add the cream after a few minutes and allow to simmer on low heat, adding around a tablespoon of the pasta/stock water to the cream/broccoli mix.
You can add chicken to this as well if you’d like but I tend to prefer it without. Makes four servings but I wouldn’t try stretching it past that without upping the quantity of ingredients.
I know that not everyone has access to the exact ingredients that I use, namely the jarred sauces and exact quantities of ingredients but they can be substituted pretty easily for the nearest equivalent. If anyone tries these and enjoys them, I’m glad I can help!
Another comment:
"Twelve hours is a long rise that will lead to the bread collapsing and becoming denser unless you put the dough in the fridge, in which case it will make for better flavor. If you don't have room in the fridge, just let it rise an hour or so, it'll be fine. Then punch it down, shape it into a loaf or a braid or whatever you like, and let it rise another half hour or so before you bake it.
Also, 450 for 45 minutes is too hot for too long, in my oven at least. 400 works fine, and check it after 30 minutes - it should be golden brown and the bottom should sound hollow when tapped.
If you want to make bagels, take this bread dough, let it rise, cut it into eight or twelve portions depending on desired size of final bagel. Roll each portion into a ball, stick your finger through it and stretch it into a bagel ring. Then bring to a boil about 2 quarts of boiling water with about a half cup honey, sugar, or malt powder in it. Put the bagels in two or four at a time, depending on size, and boil them one minute on each side. Then put them onto baking sheets, give them an egg wash if you happen to splurge and have an egg handy, then bake them at 400 for 20 minutes or so.
Soft pretzels can be made pretty much the same way except shape them into pretzel shapes, instead of sugar add a half cup of baking soda to the boiling water, and boil only 30 seconds on each side. Top with pretzel salt if you like."
Also, zest those lemons and limes as well. Never toss out an unzested citrus.
You can microwave frozen vegetables and eat them
