Whenever Arthur starts dancing in the movie
will byers stan first human second
let's talk about Bridgerton tea, my ask is open
Aqua Utopia|海の底で記憶を紡ぐ

ellievsbear
2025 on Tumblr: Trends That Defined the Year
KIROKAZE
AnasAbdin
hello vonnie

blake kathryn
Claire Keane
I'd rather be in outer space 🛸

@theartofmadeline
occasionally subtle

祝日 / Permanent Vacation
Lint Roller? I Barely Know Her
Misplaced Lens Cap

Andulka
🪼
Sweet Seals For You, Always
DEAR READER

seen from United States
seen from United States

seen from Netherlands
seen from United States

seen from India

seen from Malaysia

seen from United States

seen from United States

seen from China
seen from Chile
seen from France
seen from Lithuania
seen from United States
seen from United States
seen from United States
seen from Malaysia
seen from United States

seen from Singapore
seen from United States

seen from United States
@heebiethejeebies
Whenever Arthur starts dancing in the movie
No one:
Arthur Fleck:
No one:
Absolutely no one:
No one at all:
Arthur Fleck on the Murray Franklin show: Murr-AYY
Lazy tips for Tofu
Tofu gets a bad rap, and really it’s undeserved.
Yes, tofu tastes bad when you cook it badly, but then so does just about anything else. It’s just that we’re much more conditioned to be forgiving of bad chicken, bad cheese, etc. And at least tofu is unlikely to give you food poisoning if it’s under cooked.
Yes tofu takes some prep. But then, so do a lot of other foods. You pay more for convenience foods of many kinds because some of the work is done for you. But as far as a ‘raw ingredient’ goes, tofu is cheaper than many animal products, and when you compare it to the work involved with preparing any ‘raw ingredient’ it’s really not much different.
That being said, here’s a few ways to make dealing with tofu less effort
Pressing
Pressing tofu is kind of an art - convincing the water to come out of the soy sponge without mushing it. This is an art I refuse to master. It’s up there with the art of eating gracefully, and ironing collars.
So I just freeze the tofu I buy. If I’m planning on using it in the next two days, I move it to the fridge. Somehow, some weird magical thing happens that makes recently defrosted tofu stronger, so you can basically squeeze out almost all the water in your hands without mushing it. This doesn’t work for silken tofu though - seriously. Don’t make the same mistake I did.
Another option, if you don’t care about the tofu being mushed up, is a clean tea towel, stick the tofu in there, wrap it up, and squeeze it that way.
Or don’t press it at all. This makes it less likely to absorb other flavours, but so long as you cook it enough it still tastes good.
Marinating
To be honest, I almost never bother marinating tofu for any length of time. My idea of a marinade is to throw random stuff in a bowl, then stir in some cubes of tofu. If I’m really patient, I might last a couple of hours. Usually it’s a couple of minutes. If you want to marinate tofu to make it taste like something specific, like the ham component of a hawaiian pizza, you can make the flavours soak in a lot faster by immersing the cubes/chunks/whatever in the marinate and baking it for about ten minutes. Shallow frying with about 1cm of oil in a pot also works (avoid marinades that have a strong powder component).
Super easy marinades
Vinegar, Salt, Soy sauce
Brewers yeast (sometimes called nutritional yeast), salt, tumeric, garlic, cumin, lemon juice, oil (if you’re feeling like reaching for the spice rack)
Mustard, Soy sauce, Sugar, Sesame seed oil or tahini (optional, because expensive)
Veggie stock
Basically any stir fry or pasta sauce you have lying around will do
Cooking
The ways to cook tofu are pretty much endless. You can even have it raw if it works with the recipes. My favourite quick ways are;
Deep frying - It’s not really deep frying since you only need about a cm of oil in a pot. You want it to be pretty hot (but not smoking). You don’t even really need to press tofu if you’re cooking it like this, just squeeze it a bit over the sink. It’ll be crispier if you go hotter, softer if you go cooler. I often don’t flavour tofu before frying like this, I just have it with salt and maybe a little vinegar (seriously, it’s good) after. I’ve found it takes less than ten minutes to cook a bowl of nommy tofu bites. Probably not so healthy, but I’m prone to the odd treat now and then. I’ve found this also is a fast way to cook tofu that’s going to go in other things - like curries and stirfries.
Baking - If you don’t mind waiting for noms to cook (I go surf the net while I wait), you can just put whatever flavourings you want on the tofu (immersing it in veggie broth and baking is awesome too - thank you @theveganzombie), and throw it in the oven.
Shallow frying - I’ve found this takes a bit longer than I personally like, but it has its uses. If you’re frying tofu to go with other stuff, put it in first, even ahead of onions, and don’t be afraid to let it sit in the pan without being turned constantly, it’ll cook quicker if you only turn it every so often. If you want the tofu to still be crispy when you eat and you’re using a sauce, cook the tofu separately and add it at the end.
Pre-cooking
If you want nommy soy goodness straight from the fridge for sandwiches, salads, world domination, noodles, whatever, then you can make it up ahead of time, and see how long it lasts.
I pretty much never bother to do this. The last time I made tofu bites to go on a pizza, it took all my willpower to allow even two thirds of them to actually make it to the pizza. Cooked tofu does not last long when it’s within my reach.
But if you have more self control than me it’s a good way to have teh noms on hand.
Storing
Fridge - Tofu has a long shelf life, it usually comes sealed. You can keep it in the fridge for a few days after opening so long as you immerse it in fresh water and keep it sealed. For tofu that’s been cooked, just keep it sealed.
Freezer - Unless I have reason to want the tofu soft and mushy, I tend to just freeze it, and take it out when I need it. If I need to defrost it fast I just stick it in a bowl of hot water, then add more hot water when it starts to cool. This is enough to get it to the point where I can cut it without any trouble.
Advice/info from my vegan doctor
🌿vegans are overall more sound of health than non vegans and are less prone to all sorts of health issues like high cholesterol, cancer, heart disease, osteoporosis, etc
🌿the only way to get (bad) cholesterol is from animal products OR when your own body produces it (your body produces both good and bad cholesterol!)
🌿VEGANS DO NOT NEED TO TAKE VITAMINS! vitamins are extremely unregulated, and it’s so much more likely that you will take a vitamin that has too much of something and will poison you or cause other health problems rather than it helping you. Unless you have an extremely limited diet or a precondition, you are almost certainly getting everything you need! Vegans usually have a MORE balanced and nutrient rich diet than non vegans. The average person, vegan or not, doesnt need to worry about vitamins. But if you feel off - see your doctor first before taking any sort of vitamin supplement.
🌿studies have shown that if you could have one food to survive off of for the rest of your life, it would be SWEET POTATOES. Why? They are one of the most nutritionally sound foods in the world. The Okinawan people have a history of living 100+ years on average and a huge staple in their diet was sweet potato! Also, aside from all the other vitamins and nutrients found in sweet potatoes, they are packed with beta-carotene which can help prevent cancer. A study showed that people who ate enough beta-carotene per day (found in 1/3 of a sweet potato) were almost 70% less likely to develop breast cancer than people who didn’t consume as much beta-carotene. Additionally, you should NOT just go out and buy a beta-carotene supplement! Vitamins and nutrients you get from supplements are not the same as when you absorb the nutrients from food. Beta-carotene supplements have actually shown to make it more likely for people who smoke to develop lung cancer… Summary? Throw out the supplements and vitamins (unless otherwise specified by your doctor) and start stocking up on sweet potatoes! They are versatile and can be made sweet or savory (you can seriously season them any way you want and it’s delicious, last night I had curry seasoned sweet potatoes), can be used in a huge variety of recipes -like vegan Mac n cheese- and can also just be microwaved for a quick meal! (Pro tip: a cheap, fast, filling and nutritional meal is a microwaved sweet potato with a side of seasoned beans (always rinse beans first before cooking))
I will add more to this as I continue to see my doctor!
thor: *picks up a snake*
snake:
Ode To Happiness
poem and voice by keanu reeves
me coping
THE WAY HE ATE THE CEREAL LMFAO
Keanu Reeves Kellogg’s Commercial 1987
#f4ae3e
You're not wrong
The Cure - In Between days (Tv performance)
Bitches be thirsty for keanu reeves even though hes almost 60…me…im bitches
when john takes his belt off during the zero fight and the camera shows us a very frustrated keanu undoing his belt and stalking toward the audience
art students listening to the cure or talking heads
Keanu Reeves is my religion
How to be a motorcycle?