Tomato Salad @cherri-tomaytoe - Tumblr Blog

When the group chat arguing and bro starts messaging you privately

That thing where milkmaids were often immunized against small pox because they'd already contracted the weaker cow pox earlier in their lives. That's Tumblr, to me, against whatever the hell social media landscape is happening in 2026.

phantomrose96

"TikTok Instagram Youtube-Shorts Share-Your-Whole-Life Influencer Social-Media Online Online Online" it cannot affect me. I was already a weird online 16-year-old all so many years ago. You cannot grab me raw and unfortified with these poisons. I inoculated myself when glomping was a thing. I am still on Tumblr making text poasts.

timsforeverhome

Threw an empty plastic Easter egg at Tim for him to play with but he just... solemnly held onto it, thinking deeply about his newfound responsibility

drtanner

qelflinq

Good evening ladies where u want to go

sapphling

if you make a UI change so bad that you accidentally ddos yourself via support ticket and negative reply activity load is that good

#dying at the hilarity of this development

hardwrench

The Poisoned Ant = tavern for villains and rogues

Poisoned Ant = 90s rock band

Poisoned the Ant = 2010s rock band that sucks

Ant, Poisoned = dark and contemplative novel that just came out

ANTPOISONED = steam game

#so real

angelicdewdrop

phantomrose96

I love this image immensely because first and foremost I find it incredibly funny to apply in dire situations. But second and second-most because on occasion, in certain circumstances, it represents a truth and gospel unmatched by any other statement on the internet.

followthebluebell

adulthood is just a constant struggle of, “man, i want cookies for breakfast, but I also recognize this is a bad nutritional decision. On the other hand, the only one who can stop me is me. i know that fucker’s weaknesses. i could totally take me in a fight.”

dreamingofbabylon

frog and toad are my two remaining brain cells struggling to keep my horrible body alive

tepkunset

when you ask a knowledge keeper something and they say "good question"

prokopetz

"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.

prokopetz

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.

batbetbitbotbut

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.