It disturbs my brain too seriously. 🧠
almost home

JVL
"I'm Dorothy Gale from Kansas"

Kiana Khansmith
trying on a metaphor

pixel skylines
Mike Driver
he wasn't even looking at me and he found me

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izzy's playlists!
occasionally subtle

★
YOU ARE THE REASON

祝日 / Permanent Vacation
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2025 on Tumblr: Trends That Defined the Year
Sade Olutola
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Stranger Things
Peter Solarz
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@josthecommision
It disturbs my brain too seriously. 🧠
@mariyyum twitter post: Recipes that have been passed down to me by my Palestinian mother 🇵🇸, and I've had the honor of sharing them with all of you. #freepalestine
1: Cheese Manakeesh (cheese pies)
2: Homemade Hummus w/ chicken koufta
3: Msakhan (the National dish of Palestine)
4: Sfeeha (meet pies)
Follow her on: twitter instagram youtube tiktok and her own blog for more.
hope your boot boy brother never sleeps peacefully again <3
Good grief, I bet you never suffered through anything at all and are probably a rich trust fund kid. Sure shows by the lack of self-awareness and empathy. Get help.
You should ask your loser brother how many children him and his buddies scared with the .50. i'm sure he'd love to tell you. Hope the PTSD kills him and you!
Wow....your ignorance and cowardice, "anonymous", makes Trump look like a hero. Get help, your privilege is showing.
YEEEEEEEEAAAAAAAAAHHHHHH
Three-Scuttle Bread Boat
There's nothing quite as indulgent as the scuttle bread boat, also known by the Telvanni as khachapuri. The traditional use of three types of scuttle, said to represent the Tribunal, is almost obscene for the average working Dunmer, making khachapuri a treat rather than an everyday meal. Topped with a cliff racer or kwama egg, this mouthwatering bread boat is best served immediately! Serves four.
You will need:
Bread:
1 tsp dry yeast
270g plain flour
55ml water
200ml milk
1 tbsp olive oil, plus extra for greasing
1 tbsp sugar
1 tsp salt
Filling:
2 eggs (one whisked, for brushing)
80g mature cheddar, grated
80g fresh mozzarella, chopped
80g feta, crumbled
1 tbsp butter
Crushed dried chilis or chili powder to serve, optional (and non-traditional)
Method:
Combine the yeast, sugar, salt, and flour. In a pan, bring the milk and water to a gentle simmer (you should be able to touch the water without burning yourself, about 25C/77F) and pour into the dry ingredients. Knead until smooth and stretchy, at least 15 minutes.
Add the olive oil to your dough, and knead for another 3-5 minutes so it sinks in. Pop the dough into a well-oiled bowl, cover with a cloth, and leave to rise in a warm spot (out of direct sunlight) for an hour.
When the dough is about double in size, punch it down, then leave it to rise again for another 30 mins. When ready, shape the dough into a large oval, then roll flat until about 1/2cm thick.
For the filling, simply combine the cheeses and sprinkle into the boat. Sprinkle 1/3 of the cheese in a thick, neat line on the left side of the dough, and another 1/3 on the right. Take the edge of the dough and roll it over the cheese, then roll the outside diameter inwards gently a couple of times to form a raised lip. Sprinkle the rest of the filling in the middle.
This will therefore be a stuffed crust to start, as well as a method of keeping the outer edges raised! Finally, pinch or twist the ends together to a sharp point. This will help to contain the filling when it melts. Whisk one egg and brush over the entire bread, filling and all, until glossy.
Bring your oven to 230C/450F and bake on the middle shelf for 15 minutes, until the bread is firm and the cheese is melted. Remove from the oven, and make a deep well in the middle of the cheese by pressing down with a tablespoon. Scatter butter over the cheese. Crack the last egg into the well and return to the oven for 3-5 minutes, until the egg white is slightly cooked but still runny.
To serve, vigorously whisk together the cheese and egg with a fork until entirely combined (the egg will continue to cook in the hot cheese). Simply tear the bread apart with your hands to eat and dip. Sprinkle with dried chilis or chili powder if desired.
This is what your khachapuri should look like after scrambling the filling!
Zelda: I have faith Link with his new power can stop Ganon
Link:
Puss In Boots: The Last Wish — The Trident
Full short with english subtitles
ooh~ What of White Japanese rice under cutlets of bee honey roasted Irish roast? That be amazing.
That’s why we’re here, isn’t it? to love, and be loved.
THE BOY, THE MOLE, THE FOX AND THE HORSE. (2022), dir. Charlie Mackesy & Peter Baynton
Experience tranquility
If you meet Buddha on the road, drive around.
Not gana lie, that is hilarious.
Yea....just...yea
Harquebusier Armour of Colonel Alexander Popham from England dated around 1630 on display at the Royal Armouries in Leeds
Dated to the 1630′s this rare example of early light cavalry armour comprises of a metal cuirass and a buff coat. With plate armour steadily falling out of use, particularly for the arms and legs, buff coats became increasingly common during the 17th century. The coat incorporates short elbow length outer sleeves which provide a double layer of protection for the upper arms. Although designed as a practical defensive garment the design of the buff coat closely follows the cut of contemporary doublets.
Photographs taken by myself 2019
she likes using dark magic to dance