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my breaking bad casting out of LPS i own

Exercises for all the homies who want to have a long career drawing.

The true problem with being an artist and drawing all day (as I wanted my whole life) is that human backs are not designed to hold that position, so it is very common for artists and designers to have really stiff shoulder blades, creating a chain of muscle strain towards the arm AND the back… and a lot of pain.

These are some physical exercises for artists and honestly anyone who works at a desk.

(all credit to my physiotherapist)

foodffs

This vegan Mushroom Bourguignon is the perfect comfort food. A medley of mushrooms and vegetables cooked in a deliciously rich red wine grav

wizard-email

hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?

rudjedet

After three batches, my findings so far:

I use full fat Greek yoghurt and self-rising flour

Ratio by weight

Add a pinch of salt

Knead until no longer sticky, adding more flour if necessary

Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)

Roll them thin but not too thin; mine take about 45 seconds on either side

Serving with garlic butter is also a very good option

strangeducks

I’m gonna be eating these for a month

foodffs

ROSEMARY AND GARLIC ROASTED LEG OF LAMB

Really nice recipes. Every hour.

Show me what you cooked!

locusimperium

swan-archive

locusimperium:

A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.

Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.

Norwegian Christmas Butter Squares

1 cup unsalted butter, softened

1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting

Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.

Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.

Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.

Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.

brawltogethernow

So I tried this recipe.

And it is GREAT.

It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.

davetheshady

Life hack: add white chocolate chips and sea salt

mxxnlit-witch

I made these today for the equinox with sea salt caramel chips and they are simply amazing. Let’s see how long they last with six people in the house!

dduane

Noting for later (as we need more butter for this, and probably won’t do a grocery shopping till the weekend).

amyamychan

The OP version of this has become my go-to cookie for basically all things and I have a whole cohort of friends and colleagues who would murder each other to get them. Haven’t tried any add ons yet, since the base recipe is SO GOOD.

g1sunstreaker

I’ve reblogged this before and I’m reblogging it again because I’m about to make it again tomorrow and I wanted to add my own tale of just how amazingly delicious it. it was SO incredibly simple to bake and with an extra dusting of brown sugar on top and served warm and soft they gift you with the taste of the nectar of the gods when paired with a small glass of milk. this image is from when I first made them a couple years ago:

GO. MAKE THESE !!!!

kaelio

Recipes from Portland’s famous but long-closed Rheinlander restaurant. This cookbook was produced in a limited window before Chef Mager’s death. All of these fucking slap.

ladyvean

For my fellow vegan/vegetarians, these sound scrumptious and look pretty simple to make substitutions!

kaelio

just to be clear

foodffs

This Beer Cheese Soup brings bacon, onions, garlic, beer, and cheddar into the most luscious creamy cheddar cheese soup ever.

fattributes

Roasted Miso Cauliflower

foodffs

BEST CRISPY ROAST POTATOES

Follow for recipes

Is this how you roll?

fattributes

Shahi Soya Curry

plumslices

The things I’d do for this soup.

super-metroid

tumblr bitches will just see “soup” or “bread” in a post and smash reblog

sialiasnest

No complaints here.

Just soups and breads.

Warm & Happy Soup Red lentils boiled 20 minutes with sliced parsnips and carrots, granulated onion & fresh garlic, and a handful of tomatoes

Soft puffy flatbread for wrapping around warm gooey fillings 2 c flour 1 tsp salt 1Tbs sugar 1/2 tsp yeast 1 c plain Greek Yogurt 1 egg 3 Tb

Very gently warm some plain (unsweetened) soymilk Add (to taste) soy sauce and/or tamari, also: mirin, sesame oil, powdered ginger, granulat

Use bread from my stuffed pretzels post sialiasnest.tumblr.com/post/180181309812/note-if-you-have-enough-time-to-make-a-poolish (Or your fav

Soak, drain and cook small white beans according to package directions. Set aside. Saute chopped fresh onions, celery, carrots, parsnips unt

(Note: if you have enough time to make a poolish out of 1 cup of the flour and the water the day before, do that. It makes the dough more ex

Soup weather today. So lovely and damp!

Good soup deserves good bread 1 cup wheat flour 1 cup barley flour 1 cup water 1 tsp yeast 1 tsp salt 1/4 tsp baking powder Mix all the ingr

This is a lazy, reduced fat version of the truly wonderful Dal Makhani I love so much. I adjusted it for everyday use, and am saving the ful

chryza

I don’t understand a goddamn word but I feel the emotion in a deep, primal way.

aletheyass

ok i translated this (roughly. he speaks 100 words per second) cause this looks delicious:

take a portobello mushroom cap and massage it (delicately) with oil [olive i’m assuming], salt & pepper on both sides; lay it on a bed of aromatic herbs and add a couple garlic cloves; put it in the oven for about 30mins at 200ºc

cut a red onion [he uses a tropea red onion but i’m not sure you can find those abroad] in half, peel it and cut in little strips; in a pot melt some butter, add some olive oil and then the sliced onion; after a couple minutes add salt, apple cider vinegar and a teaspoon of cane sugar

in a little pan cook tomino cheese [it’s basically fresh cow milk cheese i’m sure there’s similar ones in other countries too] with a tiny bit of olive oil (3mins per side); lay it on the mushroom (elegantly) and put it back in the oven for a couple of minutes [at least that’s what i think he’s saying???]

prepare the secret sauce: mayonnaise + mustard + tabasco + worcestershire sauce [that how you spell it???] + smoked paprika

cut the bun in half and toast it a little. now it’s time to assemble (in the following order): bread, sauce, fresh rocket salad/arugula, mushroom + tomino cheese (mamma mia!), caramelised onion, bread

cut it in half to admire it better—what are we even talking about???