noise dept.
One Nice Bug Per Day
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YOU ARE THE REASON
occasionally subtle
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#extradirty
Cosimo Galluzzi
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@clararosepond
I haven't seen dancing pumpkin guy ONCE this year, are you guys okay?
FINE! I'll do it myself
Why did 12 people reblog this today??? IT IS ONLY AUGUST!!!
According to this site, August 1 is the first day of Halloween.
According to this
site, August 1 is the first
day of Halloween.
Beep boop! I look for accidental haiku posts. Sometimes I mess up.
The album will be recorded later this month.
Our memories of Cats: The Jellicle Ball will live again. Despite its early closure, Broadway's Tony-nominated revival Cats: The Jellicle Ball will release a cast album this winter through Atlantic Records. The news was revealed at the August 1 performance through an onstage announcement by “Tempress” Chasity Moore (who plays Grizabella). The announcement comes just one week ahead of the show's final performance at the Broadhurst Theatre on August 8.
The album will be recorded later this month by the full company of Cats: The Jellicle Ball, produced by Andrew Lloyd Webber and Alana da Fonseca. An official release date and pre-order information for the album will be announced at a later date.
WOOHOO!
You’ve heard of the Roaring 20s........
now get ready for the Screaming 20s - coming to a decade near you in 2020
is it too early or can we start screaming now
in retrospect perhaps we should have started sooner
this post is the equivalent of a newspaper from the day of the outbreak being blown past by the wind after you wake up in a post apocalyptic world
World Heritage Post
at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you
at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.
at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly
at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.
at some point in your life you will be adding a small pasta to a soup and you will think "that is not enough small pasta." this is the devil talking. the pasta will absorb the stock and expand. this is how you end up with a soup that is a solid mass of soggy ditalini.
At some point in your life you will be adding garlic to a dish and you will think "that is not enough garlic." These are angels speaking. They are correct. Add more garlic.
MY NAME, IS FRICKIN MOON MOON. I’D BE THE MOST IDIOTIC WOLF. ‘OH SHIT WHO BROUGHT FUCKING MOON MOON ALONG?’
World Heritage Post
is jake gyllenhaal gay??
why would you ask us, a narnia blog, this
happy pride month to this post specifically
World Heritage Post
i like it too :)
It’s Pride Month Eve, so leave out some milk for Freddie Mercury and his cats.
Annual reblog of Freddie and his magnificent cats.
happy Pride Eve!
My medieval servant boy has gone missing. I’ll just use Google to see if I can find him.
Oh bother.
im deleting this fucking website
It took me a minute
Gotdamn I haven’t seen this post in almost a decade
It’s pretty much summer now and I wanna share my updated rosemary chicken recipe. I’ve tweaked and refined it a bit since I last talked about it.
Rosemary chicken ingredients:
5-6 cloves of garlic or like measure with your heart basically
Big handful of fresh rosemary leaves again measure with your heart
2 tsp course salt
1/2 tsp pepper
1/2 tsp onion powder
1/4 cup lemon juice
2/3 cup olive oil
A bit of corn starch or flour, maybe a tablespoon
Water as needed
Large package of boneless chicken thighs or whatever cut of chicken you wanna use but I use thighs
Method:
Mince the garlic and rosemary together very well. Don’t make a paste or anything but do mince it very fine if you can
Put your garlic rosemary mix, salt, pepper, onion powder, lemon juice, and olive oil in a sealable container and shake together really well to make your marinade.
Let your chicken marinade in this for at least an hour but up to 8 hours is fine if you wanna do this in the morning or something. I usually do this bit during lunch and let it go for four to five hours.
To cook the chicken get a large flat pan on medium high heat and sear your chicken on both sides. Once you’ve done this, add the remaining marinade to the pan, cover it with a lid and turn the temperature down to medium low.
Let the chicken steam in the marinade for 15-20 minutes or until it reaches an internal temperature of 165F. Set your chicken aside to rest while you make the sauce.
To make the sauce, leave the remaining marinade and chicken drippings in the pan and turn it up to medium high, whisking constantly.
Mix a bit of corn starch or flour with water to make a slurry and add to the sauce. Continue whisking it into the marinade constantly until it reaches the consistency you want. I usually go until I start to see the pan through the sauce a bit as I whisk and the sauce sticks to the back of a spoon.
You can serve the chicken in the sauce or you can serve the sauce on the side if you like. I’ve done both. I often serve this with roasted potatoes and sautéed vegetables but it also goes well with rice and other stuff. Up to you, really. It’s a great summer food though and once you’ve got the marinade done actually cooking it is usually pretty fast in my experience.
Made this for my family. My mom said it outclassed her own chicken. Thank you for sharing your recipe w us ^^
Yay I’m glad you liked it
being a kid and hearing adults say stuff like "woah 2011 was 4 years ago haha" didn't really convey the fucking horror of a youtube video crossing my recommended labelled "9 years ago" and it's from 2017. that's not true. 9 years ago is 2010 or something. don't lie.
you don’t realize how important lunch is until you’re wandering around thinking about how unloveable and untalented and uniquely cursed you are and then it’s 4pm and you finally eat lunch and you go Oh. oh right.
lot of people commenting on this post like "who eats lunch at 4pm that's a terrible time to eat lunch" yes. that is the point. 4pm lunch is inadvisable. 4pm lunch is not the ideal. 4pm lunch makes the mind demons real.
folks you’re never gonna believe what i did today
Poor girl broke her favorite sitting basket.
I’m sorry but this is the funniest thing I have ever seen ever in my fucking life her PEETS are STICKING OUT
Hedgehog-shaped jar, Neolithic period (3500-3000 BCE)
Courtesy Alain Truong
I feel you, Neolithic hedgehog. I feel you.
When you thought it would be easy peasy lemon squeezy but it turns out to be difficult difficult lemon difficult.
Wait that’s actually really good, gonna pop this out of the tags
Not the citrus scale I was looking for but I like it
