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Misplaced Lens Cap
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@artistic-bagel
the new york times is now charging money for my favorite chocolate cake recipe so i bought a subscription and screenshotted it and canceled my subscription and now it's here for you for free
i do a mixture of red wine and fresh squeezed navel orange juice for the liquid, plus the zest of one large orange. now you make the cake
MADE! Definitely a keeper recipe. I did Half earl gray tea and fresh orange juice (and zest) for the liquid. Made cream cheese frosting to top following joshua weissman's carrot cake recipe just subbed heavy cream for more fresh orange juice (cause i didn't have heavy cream lmao) And sprinkled some cinnamon on top.
Very good! Make this cake to get a good cake and say fuck you to nyt (ノ◕ヮ◕)ノ*:・゚✧
ITALIAN LEMON RICOTTA CAKE
Grilled Miso Chicken Noodle Salad
CHARACTERS AS COCKTAILS 🍹 ➤ official disney princes (part 2/2)
Starbucks funded the police in Atlanta so here’s their recipes
do you have a link to the images cause they’re a little small and compressed
Here’s the tweet I got it from
Lol I used to work at Starbucks. I approve this. Pro tip: to make a latte at home, just boil the milk. You don’t need any special equipment.
I don’t see my favorite which was an earl grey tea latte aka London fog. It’s 3 pumps vanilla with 2 earl grey teabags with ½ water then the other half is 2% milk for a grande. It tastes better with soy milk and an extra shot of sugar.
In any tomato based sauce, vodka, or any strong alcohol doesn't make the dish taste more like alcohol, it releases alcohol soluble elements from the tomato itself, making it taste sweeter, richer and more tomato than even just tomatoes themselves, this adds acidity, which is often tempered by the addition of dairy (usually heavy cream) a la vodka is not a delicate sauce, but any means, it's made with a full intention of every major ingredient hitting well above it's weight. And if you want it even better, try using a good botanical gin or a pepper vodka for even more intensity.
"There seems to have been a murder."
Okay, this looks delicious and easy so I wrote it down including metric conversions:
Chocolate Beet Cake from 1966
15oz (425g) can of pickled beets
1/2 cup vegetable oil
1 + 1/2 cups sugar
vanilla
3 eggs
2 cups plain flour
1/3 cup cocoa
pinch salt
1 teaspoon baking soda (bicarb soda)
Blend the can of pickled beets, including the juice.
Whisk the oil, sugar, vanilla and eggs together vigorously.
Add the blended beets.
Add the flour, cocoa, salt and baking soda (bicarb soda) to wet ingredients.
Place in a bundt tin and bake at 375°F (190°C) for 50 minutes.
Ganache:
1/2 a cup cream
4oz (113g) chocolate (dark?)
Melt cream and chocolate together over very low heat, just until the chocolate melts and everything is smooth. Spread over the cake.
My grandmother sent me an article about a gravestone in Brooklyn that features the deceased’s cookie recipe. I love this, I love the idea that after her death she can still offer up just one more thing to make people smile, one last good deed
This recipe is set in stone.
But THEN I found saw at the bottom of the article that she’s not alone!
There’s a fudge recipe from Utah!
Kay Andrews's recipe was so good, her family immortalized it in stone.
And a nut roll from Israel!
A family recipe is just one of several touches that make this Hebrew headstone special.
I love this. I love this gesture from beyond the grave, a covenant between the past and the future. They say “I’ve left you something to bring you joy”, and we say “I will remember you and your love”
I want to make these so bad now. I’m so full of love for these ladies
Mongolian Beef
Shrimp Aglio e Olio
Butternut and Sweet Potato Mash with Crispy Sage Leaves
Sweet Potato Gnocchi with Balsamic-Sage Brown Butter
from @djbaskin
This is so cute. Could you also include a recipe please?
ZUPPA TOSCANA ("Soup from Tuscany")
Ingredients
2 lbs italian sausage
1 large diced onion (or 2 medium / 3 small)
4 C chicken broth (or water + boullion)
4 C cream (I like 2 C half and half and 2 C whipping cream, my brothers like 4 C whipping cream. Milk will do in a pinch but it makes it thin)
3-5 lbs diced (or julienned) potatoes** depending on how many potatoes you like/whether you cook the soup with the dairy or put the dairy in to cool it to eating them
1 bunch of Kale, chopped or torn to bite-size pieces. (We leave out the stem.)
Spices to taste (salt, pepper, red pepper flakes, parsley, basil, oregano, thyme, sage, etc)
Directions
Over medium heat, brown the sausage in the bottom of a large pot*. Toss in the onion at this time if u like them a little less on the crunchy/raw side.
Add the chicken broth and potatoes. If you want more potatoes (and/or kale), put the cream in now
Cook until the potatoes are about 5-8 minutes from done, then dump the kale in and out a lid on the pan. Do not be alarmed if the kale overfloweth--it will wilt down I promise!
Once your kale is at the desired tenderness, your soup is ready. If you've left out the cream, now is the time to dump it in!
Enjoy!!
* alternatively, brown the sausage in a pan while the potatoes and onions cook in the broth. You can rinse the sausage of oil this way.
*or you can leave out the meat altogether, but that will require much more seasoning!
**Daikon radish makes an OK cheap substitute for potatoes, but it does soak up way more liquid, so you'd have to experiment to compensate for that
Spicy Maple Mustard Chicken with Creamy Polenta
Almond Ricotta Cake