Borntobeabaker

[dughole]

i wish he would come down from heaven & kill every instagram fitness liquid diet ozempic green juice low calorie food blogger

[growaglow]

@clarkstreetbread

[shanastoryteller]

is there anyone out there with a nyt cooking subscription

will they send me the chamomile tea cake with strawberry icing recipe

[alexseanchai]

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.

[sp-eedysp-special]

We out here torrenting recipes now? Reblog

[eosofspades]

best fucking hozier lyrics in no particular order

we tried the world, good god, it wasn't for us

i slithered here from eden just to sit outside your door

after the foxes have known our taste, i'll be home with you, i'll be home with you

no grave can hold my body down, i'll crawl home to her

why were you digging, what did you bury, before those hands pulled me from the earth?

my dearest love, i'm not done yet

who could ask to be unbroken or be brave again?

whatever here that's left of me is yours just as it was

remember me love, when i'm reborn as the shrike to your sharp and glorious thorn

i'd be the dreadful need in the devotee that made him turn around, and i'd be the immediate forgiveness in eurydice

be like the love that discovered sin, but freed the first man and will do so again

be that hopeful feeling when eden was lost, that's been deaf to our laughter since the master was crossed

love, when the sea rises to meet us, oh, and there's nothing left for you and i to do

true that i saw her hair like the branch of a tree, willow dancing on air before covering me

and i love, too, that love soon might end, be known in its aching

be still, my indelible friend, you are unbreaking

the last time i felt your weight on my chest, you said "we didn't get it right, but love, we did our best"

and just knowing that everything will end should not change our plans

i would still be surprised i could find you, darling, in any life; if i could hold you for a minute, darling, i would do it again

heaven is not fit to house a love like you and i

[casperscareschool]

the eeason my dinner takes so long is i have to kiss all my onions for 45 minutes each before mincing them. this makes them blush which brings out their sweetness which is why im the highest ranking chef in the world. my final message

[casperscareschool]

thid is the only post i dont mind being flooded with character tags because nobody tags it as anything other than Spongebob

[domesticgamine]

[likeclementines]

take care of you and yours

yours & mine - lucy dacus // instagram caption (2.14.2022) // anthony bourdain // pumpkin soup by julianna swaney // love and pain by edvard munch // euripides from "orestes" (translation by anne carson) // "writing prompts for the broken-hearted" by eden robinson // "baked good" by aimee nezhukumatathil // wake me - bleachers // show up - samia // june - florence + the machine

[crabussy]

hey. don’t cry. crush four 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?

[jb-blunk]

people who don’t understand why cooking bloggers have paragraphs about picking apples with their college roommate or their childhood best friend with cancer or fishing with dad after a break up or the thing their kid told them in the produce section last week or their first time growing herbs in a window box are like telling on themselves. I never got that joke. Scroll down to the recipe if you’re uninterested in delicate interconnections whatever like sometimes I don’t feel like reading it I’m on a mission but I know why its there I know why they were moved to include that with the recipe . You know. Anthony knew. We all really know I hope

[floatingstirnerhead]

A kitchen is a research lab for new ways to say I love you

[heavensickness]

"I miss all my friends, all the time, constantly" Part 2

Trista Mateer, Honeybee // @sondber // @bloomingtrans // Steve Mueske, "Now and Then" // The National - Mistaken For Strangers

[nigelslater]

ricotta and sage filled beetroot ravioli hearts (x)

[thereignclub-trc]

[seasidepickup]

when mitski said “i am relieved that i left my room tidy they’ll think of me kindly when they come for my things” and when she said “i don’t blame you if you want to bury me in your memory i’m not the girl i ought to be” and “your mother wouldn’t approve of how my mother raised me… but you’re an all-american boy i guess i couldn’t help trying to be your best american girl” and “maybe when you tell your friends you can tell them what you saw in me and not how i turned out to be” and also when she said “you’d say you love me and look in my eyes but i know through mine you were looking in yours” but mostly when she said “and i’ll go to work and i’ll go to sleep and i’ll love the littler things, i’ll love some littler things.” i think i felt that

[cheruib]

portrait of my grandma’s kitchen☕️

[lifeinpoetry]

“The figs we ate wrapped in bacon. The gelato we consumed lustily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it, just watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melting on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying,No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.”

— Cristin O’Keefe Aptowicz, “July,” The Year of No Mistakes

[invertprivileges]

Every time we have the pesto egg honey grilled cheese for dinner I think “eh this isn’t going to be as good as I remember it being” but it is

[dykemind]

drop that recipe ma’am

[invertprivileges]

Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto.

Soft scrambled eggs, fontina cheese, and basil pesto all sandwiched together between two slices of sourdough bread, then pan cooked and fini

its too good for its own good