reblog if you wish you weren’t related to most of your family
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@erinaria2
reblog if you wish you weren’t related to most of your family
reblog if you wish you weren’t related to most of your family
if you reblog it twice the bond breaks making you free of the evil
them: u can’t just cut away ppl like that
me: snip snip
oh so when i need to eat or have clothes or money for school I’m a “burden” but when I run away i’m “betraying my family” which one of it is it you liars, am I the part of the fucking family or not
Do you have any tips for using seasonings when cooking? Or tips to help cook in general for some one new to it.
College Cooking 101
Materials
Here is a list of materials that I believe are absolutely necessary to creating a quality product. Feel free to substitute anything based on your own personal preferences.
Cooking supplies:
Non-stick frying pan (cast iron pans are much more difficult to clean)
Pot (I would recommend a small pot that you can use to cook for just yourself, and a larger pot for cooking portions or for company)
Lid for said pot
Rubber spatula (much better than wooden spoons)
Tongs
Sheet tray
Strainer
Scissors (kitchen scissors)
A cutting board (I recommend plastic because they’re easier to wash)
Cutting knife
Bread knife (both knives should be sharpened every six months at least, you can take them to your local kitchen supplies shop)
Spices:
Salt
Pepper
Dried chives (or real chives if you can swing them. Throw them in your ramen, your tuna salad, sprinkle them on top of pasta, etc)
Thyme (dried or fresh… dried is 3x as potent, use to season soups or pastas)
Rosemary (dried or fresh, use to season meats and starches)
Cumin (use this spice to rub meat)
Cinnamon
Sugar
Garlic powder or onion powder (used for meat rubs and seasoning soups or sauces)
Paprika (I would recommend avoiding smoked paprika, it’s got a super aggressive flavor… use this in small amounts sprinkled over things like you would the chives)
Basic produce:
Parmesan cheese (for sprinkling over pastas, you can get it pre-grated)
Cheddar cheese (for making sandwiches and mac and cheese)
Tomatoes (whole, crushed, paste, whatever… just have some sort of tomato product in your pantry at all times)
Potatoes (you can’t buy them pre-cut because the oxidize and turn gray if not used immediately… you can still eat them, but they don’t look pretty)
Onions (you can get them pre-cut)
Garlic (use to make sauce or soup bases)
Romaine hearts (lettuce has a short shelf life, but romaine hearts literally last forever and are healthier than eating iceberg lettuce)
Protein of some sort (whatever you like- steak, chicken, tofu, etc)
Something salty (like pickles, black olives, anchovies, etc)
Your favorite veggies (I like carrots and squashes the best)
Pasta (whatever is cheapest or on sale at your store)
Bread (freeze half a loaf and leave the rest in your fridge)
Eggs (egg beaters or whole eggs, whatever you like)
Butter (or a butter substitute)
Oil (olive oil is the most expensive)
Chicken stock (or vegetable stock, in a carton or cubed)
Techniques
Basic (super duper duper basic) instructions on how to cook various items. I am not a trained professional- the information I’m providing is based off of personal experience only.
Meat
Cooking: Cook with oil. Outside of the steak should be grey. The inside should be light pink.
Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want.
Pair with: Starches or veggies.
Cooking: Cook with oil. Outside should be starting to crisp, inside should be white and dry.
Seasoning: Salt and pepper work best. You can also coat chicken in panko bread crumbs.
Pair with: Starches, veggies, fruits, or pasta.
Cooking: Cook with butter or oil. Outside should be starting to crisp. Inside should be the same color as the outside, and should feel very dry and hard.
Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want. Meat should be completely coated in the spice rub, or it won’t taste like anything but the oil.
Pair with: Starches, veggies, or fruits.
Starches
Cooking: Cook with oil. Outside should be starting to crisp, inside fork tender.
Seasoning: Rub (literally rub the potatoes with your hands) salt, pepper, oil and rosemary all over the potatoes.
Cooking: Boil water with a teaspoon of salt. Wait until the water is visibly boiling to add your pasta. I like my pasta al dente, so I always cook it for the shortest amount of time listed on the box.
Seasoning: Thoroughly coat pasta with whatever sauce you’re using, or it will taste dry. Good prepared sauce brands: Newman’s Own, Classico, and Barilla.
Cooking: Cook in chicken or vegetable stock following package instructions. Stir every so often, and add additional stock as it is absorbed into the pasta.
Seasoning: I like to add dried herbs to the sauce as it reduces to add flavor. You can also add veggies early on and let them cook in the sauce.
Veggies
Cooking: These can be pan fried in oil, boiled, cooked in a sauce/stew, or put on a sheet tray to roast in the oven. The easiest way to cook them is to add them to a sauce that you are heating up, and allow them to soften until they can be pierced by a fork.
Seasoning: Rub the veggies with salt before cooking, unless you are adding them to a sauce or stew.
Cooking: These are best pan fried with butter. Cook them until they are slightly crisped and fork tender. If you want to be fancy you can blanch them before hand. How to blanch: Boil water, and throw the veggies in for literally thirty seconds. Pour them into a strainer and douse them immediately with cold water from your sink tap until they are cool to the touch.
Seasoning: Salt works best before cooking. Butter after cooking.
Yes I know that sweet potato is a starch, but it fits better here.
Cooking: These veggies are best roasted until fork tender. Time varies. These veggies should be cooked with their skin left on.
Seasoning: Rub these veggies with salt and cook in a little oil. Top with butter after they are cooked.
Resources
- My Pasta Sauce Post. Click here.
- College Student Cookbook. Click here.
- Broke College Kid Masterpost. Click here.
- Cooking on A Bootstrap. Click here.
- Good and Cheap. Click here.
- Budget Bytes. Click here.
- Meals On The Go. Click here. (Not a cookbook, but super helpful)
I hope this helps!
Once you become a certain age, it is your responsibility to unlearn behaviors that hinder your growth as a person.
Man I cannot stress this enough. The “this is how I am, take it or leave it” attitude is an act of immaturity. We all have toxic traits that we need to work on and as an adult it’s our responsibility to recognize the damage that they can do to the ones we love. We all need to put in more effort in becoming better individuals.
“It can only take a moment to waste the rest of your life.” - Chuck Palahniuk, Snuff
am i wrong though?
(not stolen, just a watermark from a different account i run :))
HOLBY CITY EPISODES
Series 1 Series 2 Series 3 Series 4 Series 5 Series 6 Series 7 Series 8 Series 9 Series 10 Series 11 Series 12 Series 13 Series 14 Series 15 Series 16 Series 17 Series 18 Series 19 Series 20 Series 21 Series 22
that ‘70s show 1x10, sunday, bloody sunday
some of the best tweets from the last few days
Some basic baking/cooking tips that I’ve picked up over the years:
Basic tips:
Food keeps burning on the outside but is underdone on the inside? Try a lower heat for a longer time. This goes for both the stove top and oven. All foods. Eggs, pancakes, cupcakes, cookies, whatever.
Put a little bit of oil and salt in the water you’re cooking your pasta in. The oil will help keep the noodles from sticking together, and the salt helps add flavor.
In general, salt the water of stuff you boil! Contrary to popular myth it doesn’t make water boil any faster, but it adds some nice flavor to your potatoes/pasta/etc.
Adding coffee to a boxed chocolate cake mix can bump up the taste a few notches! I like to brew black coffee and use it in place of the plain water the recipe asks for.
When using a stand mixer, mix in the flour on a lower setting, half a cup/cup at a time. If you put in a bunch of flour in at a high speed, it’ll poof into a giant flour cloud and coat everything that you love in a fine coat of flour dust.
Crust on your pie/cheesecake keeps burning? Put tin foil around the rim of the pan, covering the crust. It will protect it from getting so overdone.
If you like brownies that are a little gooey in the middle, add an extra egg! It makes them super gooey without actually being undercooked/unsafe to eat.
In math, 4 of ¼ cup = 1 cup. This is not how measuring cups work. I don’t know why, but 2 half cups have more flour in them than 1 whole cup. If you double a recipe just use the original measurement cups/spoons twice, otherwise your ratios will end up screwy.
If you mix melted butter with a cold liquid, the butter WILL resolidify into little chunks! If you need your liquid butter to stay liquid, mix in room temp/warm liquid!
Softened butter gives a different texture to dough/batter than melted butter. Know which one your recipe calls for.
There’s multiple levels that your oven rack can sit on, like a shelf! They’re little grooves in the wall of your oven that the metal grate sits on. You almost always want to be using the very middle one, unless the recipe specifies otherwise.
If a recipe calls for spices/herbs/etc but comes out bland on first attempt, try it again! My rule with bland recipes is to try it twice: once seasoned as directed, and once with seasoning adjusted as if the author of the recipe is a suburban soccer mom who thinks ketchup is spicy. Go ham and double/triple/whatever the spices to your tastes. Try it with adjusted spices at least once before tossing the recipe out.
Weird but common terms in recipes:
If a recipe calls for “stiffly beaten egg whites” it means to beat them until they’re white and foamy/frothy throughout!
If a recipe tells you to “fold” batter, it’s a method of gentle stirring that gets a lot of air into the batter. You sort of mix the batter up and over itself using vertical strokes instead of horizontal.
Also “cutting in” butter or margarine is a specific mixing technique. You use a fork or a knife to incorporate very small chunks of butter into your flour/dry ingredients. This is a really good technique for making flaky pie crusts/biscuits (American biscuits, that is)
All of these weird terms are easily googled and have written or video tutorials on how to do it!
Safety advice:
If you ever use a pressure cooker; please, PLEASE very carefully read how to release/equalize the pressure before attempting to open it. It will straight up explode. It is dangerous for both your house and body. Don’t just wing it, please.
Don’t use wax paper in place of parchment paper in the oven! Parchment paper and wax paper look and feel very similar, but parchment paper is coated in a silicone layer while wax paper is coated in a wax (generally paraffin). Silicone is heat resistant. Wax melts off of the paper, potentially allowing the paper to catch fire. Don’t catch your food on fire.
DO NOT try to put out a grease fire with water! Turn the heat off and either smother it by putting a lid/cover over it until it is deprived of oxygen and goes out, or smother it using baking soda or salt. DO NOT use flour/sugar/baking powder to try and smother the fire. These look similar, but their chemical makeup is different enough that they will catch on fire and make a bigger mess.
Nervous about food being uncooked in the center? Open them up! I always stab into the pancakes/potatoes/meat I cook to check that it’s cooked thoroughly. I know it doesn’t look picture perfect, but it’ll be okay. You’re allowed to check.
Dietary restrictions:
If you’re using gluten free flour try adding some unflavored gelatine, pectin, or agar agar powder to add moisture and keep it from crumbling! Gelatine isn’t vegan/vegetarian safe, but both pectin and agar agar are! About a teaspoon of powder to cup of flour usually does it, but there’s a lot of guides online.
Egg replacements for recipes are numerous! Yogurt, ripe mashed bananas, peanut butter, agar agar in water, silken tofu, and cornstarch with water all work really well depending on what you’re making and how many eggs you’re replacing! There’s lots of guides online for this.
Recipe calls for buttermilk, but you can’t/don’t drink milk? Put in about a teaspoon of vinegar per cup of plant based milk (almond milk, rice milk, soy milk, etc.). BAM, buttermilk substitute!
Tofu, mushrooms, eggplants, and beans are all really good meat substitutes!
For disabled and neurodivergent bakers/cooks:
You’re allowed to sit down when baking! Get your ingredients and measuring tools all laid out in one place and take a seat while you blend ingredients! Take a seat while you stir your food on the stove! If standing is unpleasant for you, don’t do it!
If you have trouble keeping track of what ingredients you’ve put in already, make a list on a piece of scratch paper! Write down all of your ingredients and check them off when you put them in! If you need help to keep track of how many cups/tablespoons/etc. of something you’ve put in already, put a tally mark after each cup you put in! Then if you forget/lose track, you have a little checklist showing you where you are!
If you can’t handle the noise/stimulus of mechanical mixers, think about whether or not you can mix it by hand! It might take longer than when using a mixer, but it’s worth it if you otherwise couldn’t do it.
If the noise/stimulus of metal clinking against ceramics is bad for you, there’s multiple ways to get around that! Plastic bowls are inexpensive and will dull the noise of a spoon hitting them! Depending on what you’re doing, rubber spatulas can be used in place of a metal utensil, and those will make very little noise! If you need a fork replacement or a stiffer utensil, then check out baby utensils! Oftentimes forks/spoons/etc. for small children will be coated with a rubbery material on the outside, and if you can find them in sizes that aren’t too tiny, it will also muffle the noises a lot.
Reassurances that you aren’t a bad baker/cook:
All those cool cookie frosting designs from instagram? They frosted those using mostly/all royal icing. It’s a runny icing that hardens quickly and is great for decorating cookies. Regular cake frosting won’t ever really achieve the same effects as royal icing. If you’ve ever tried cookie decorating and it came out horribly then you probably aren’t a bad decorator, you probably just didn’t have the right frosting.
It’s okay if you feel like there’s too much for you to remember! Most all (good) recipes lay everything out for you and will specify if you need to pay special attention to not overmix, or making sure the butter stays liquid, etc. etc.
Very few people can “just eyeball it” and cook/bake (especially bake) well without using recipe measurements. If you want to adjust seasoning, or flavor components, that’s fine! But there’s no shame in needing to follow recipes to get the base down correctly. I’ve been baking/cooking for 10+ years and I have to follow recipes!
Try not to stress out too much about the end result! Baking and cooking can be incredibly therapeutic. Try to enjoy the process if possible! Put on some music or a television show/movie in the background!
Okay, that’s all I have for now, but go out there and bake! I promise that you can do it! As long as you have a good recipe and some spare time/energy, you can do it!
And feel free to contact me if you have more questions! I’m not an expert, but I’d love to help!
just submitted my last college application! spreads like these have been incredibly helpful in building my list and writing my essays. to all my senior friends, congrats and good luck!
(also, if you like my posts, be sure to check out my studygram @vidyastudies)
“There’s a difference between a great love and the right love. This is your chance at happiness. You think you shouldn’t want it cause you’ve never had it and it scares you. But you deserve your fairytale.”
— Chuck Bass
So as of last week I'm off work because of my health (I now can't stand for long periods of time without passing out) do you know of any ways I can be making a little income to pay some bills while I'm getting treated?
How To Make Money From Home (For Beginners)
I went over this a little in this post, but I can make a list of recommendations since I do a fair amount of work from home. Keep in mind that I found a few things that worked well for me off the bat and had a full-time job on top of them, so I cannot personally attest to the success of all of these. But I’m going to list to a bunch of resources to help you figure out what works for you rather than specific jobs.
What Kind of Jobs Are There?
In terms of working from home or earning passive income, I would recommend:
phone, email, chat, or social media support
data entry
search engine and website evaluation
transcription
freelance writing, design, photography, etc.
virtual assistant
eBay/etsy seller
surveys
mystery shopping
blogging
social media management
writing ebooks
mechanical turk
Bolded items are the jobs I’ve personally had.
I really like Fiverr for design work and writing Kindle ebooks (I’m hoping that’ll be my primary income by the end of the summer). And even though it’s tedious work, I think transcription is very reliable once you make good connections. Amazon’s Mechanical Turk and similar services like odesk are also good for tedious unskilled work that can only be done by human beings, like transcription, social media management, or proofreading.
Blogs and Resources
The links I included in my previous post provide a few employers or job posting aggregators for each of these jobs. This one in particular has picked out some of the most reliable work, and this post from the same blog has a good rundown of flexible schedule WFH employers/contractors.
I mentioned in that post about online work that if you’re in college, it would be wise to keep an eye on stay-at-home mom blogs. As a student, you’re working with roughly the same amount of work experience, education, and available time as a mommy blogger.
I’ll probably talk about mommy bloggers a lot, but that’s because they know their shit when it comes to making passive income online. The blog I linked to above also has a post about how teens can make money online, which would definitely be a great post to check out if you don’t really have a lot of experience or employable skills.
I have quite a few masterlists on my Work At Home Jobs Pinterest board, but here are some blogs and resources for getting started working from home:
http://now.workingblogging.com/
http://www.flexjobs.com/blog/
http://realwaystoearnmoneyonline.com/
http://singlemomsincome.com/
http://www.theworkathomewoman.com/
I know that Reddit is a cesspool of awful, but I use it a lot for getting useful information about some of my freelance work. In particular, these subs may be useful to check regularly:
/r/telecommuting
/r/financialindependence
/r/WorkOnline
/r/beermoney/
/r/mturk/
/r/Slavelabour
/r/SwagBucks
/r/GetPerk
These subs have a lot of great information about getting started working from home or being a telecommuting entrepreneur.
If you’re just looking for easy passive income to get a couple hundred a month, this post on /r/beermoney is a good rundown of the most popular online gift card and minimal income providers. Each of the subs has some kind of FAQ/Getting Started post pinned so definitely start there to see what your options are.
Writing Smut
If you’re looking to get into writing erotica for Kindle, your first stop should be /r/eroticauthors/ as I noted in my blog post about getting started in the genre. (Tumblr-rebloggable post here.)
Do you read/write fanfic? This is a pretty good route to take. It takes a little SEO knowledge and market research, but once you hit the right market you can make five figures a month. I’m serious.
I hope this was a good starting point! cc: averysmartbowlofoatmeal
Doing laundry for yourself is like a rite of passage most of you should earn in your teens, but the sad fact of the world is that the majori