Finely chopped potato (or potatoes depending on how big of a batch)
Shredded carrots
Finely chopped onion
In the bottom of pot or Dutch oven, add some olive oil and two tablespoons of butter (more can be added later if needed) and melt the butter
Fry up your veggies and add in your equivalent of 1 teaspoon of jarred garlic
Once veggies are a little soft add in however much chicken broth or stock is required for the amount of soup you're making (I always add in slightly too much because better too much broth than too little)
Add some parsley either fresh or dried, salt, and black pepper.
Once it has come to a boil put on the lid, and change to medium heat.
Let simmer for 1-4 hours.
Grab some frozen dumplings and if the package says to unthaw, unthaw before adding to soup. I typically use pelmeni but literally any kind of soup dumpling will work. So whatever seems most tasty to you! My bro prefers Japanese soup dumplings.
Put dumplings into the soup. Continue to simmer until dumplings are fully cooked.
Take off the heat, let it cool, and serve.
Finely chopping the veggies is very important for the texture of this recipe. Since there are dumplings which are bulky, that allows you to also get the veggies in a bite not just dumpling
Oooooooh, reminds me a lot of a similar recipe I used to make that also involved soupifying frozen dumplings. And your timing is perfect; I'm sitting down to do menu planning for the week right now, so I think I'll make this tomorrow night. Thank you!
In return, I will give you something I make a few times a month. I think of it less as a "recipe" than just sort of riffing on a concept. And that concept is: My embarrassing fondness for the American Japanese steakhouse.
Look. I know it's about as authentically Japanese as McDonald's is. I know it's tacky. I know all of that. My heart can't be reasoned with. The one my family went to on special occasions when I was little—until it burned down in what I'm pretty sure was insurance fraud arson—had a ceiling like a starry night sky and an indoor koi pond that mesmerized me. I am no less easily amused as an adult by percussive knife tricks and being challenged to catch a shrimp in my mouth.
I love watching someone else cook. I love Korean barbecue, too, because I love it when a group dinner comes with an Activity that I can watch or do to feel like I'm still getting a good grade in Socializing even when my conversational skills fail me, but this is like that without having to babysit a grill the entire time. I love the unusual social dynamic of being seated around a table with strangers while also under no particular pressure to talk to them. I love having multiple sauces to dip things into. I love that in her early 20s, my mom worked as a hostess at one of these places for a grand total of one day before they gently fired her for forgetting to switch on the grill at every single table she seated. And I love the food! Sue me!
DO-IT-YOURSELF JAPANESE STEAKHOUSE DINNER
INGREDIENTS
Instant miso soup (or make it from scratch according to whatever recipe you want, I don't care)
Generic salad mix (should be some combo of iceberg lettuce, carrots, red cabbage, and/or radishes)
Ginger soy salad dressing (I use Makoto Honey Ginger, which seems to be the closest to what the restaurants serve)
2 cups jasmine rice, uncooked
Steak, chicken, shrimp, fish, or tofu
Teriyaki marinade
Shiitake mushrooms (portobello/brown mushrooms will also work), washed and sliced
Stir-fry veggies of your choice (I usually do carrots and zucchini), chopped
Butter, vegetable oil, salt, pepper, etc
Soy sauce and yum-yum sauce for serving
STEPS
Up to 24 hours ahead, marinate your protein in the marinade. Steak needs the longest, followed by chicken. For shrimp, fish, or tofu, you can get away with as little as an hour.
Remove your protein from the fridge so it can start coming up to room temperature. Start your rice according to package directions. To a large nonstick skillet, add the mushrooms, 1 tbsp vegetable oil, 1/4 cup water, and a generous pinch of salt. Stir, cover, and heat on high to steam and shrink them, 10 mins. (This step is key for browning later, so don't skip it.)
Remove the lid from the pan and reduce heat to medium-high. Continue to cook until the liquid evaporates and the bubbling turns to sizzling. Agitate the mushrooms occasionally to ensure they cook evenly, but don't tear them up.
Once mushrooms are richly and evenly browned, either evacuate them to a plate or just nudge them toward the edges of the pan to clear space in the middle. Add your protein, reducing the heat if needed, and sear until done to your liking. Remove it from the pan and allow to rest.
Start the kettle for the miso soup. Increase heat back to medium-high if needed, add the stir-fry veggies and butter to your pan, and cook for a few minutes until just fork-tender. Add a splash of the teriyaki marinade and season to taste. Remove from heat.
Slice up the protein into bite-sized pieces if it's not already there. Dress the salads, mix up the miso soups, and serve the protein, mushrooms, and stir-fry veggies over rice with the yum-yum sauce, soy sauce, and any other sauces you want on the side.
He’s got specific lacing advice for skates and tall boots and there are decorative patterns and I recently relaced my skate shoes for both a wide forefoot and less friction on the laces so it’s easier to tighten and loosen them but he also has lace-locking patterns so that shoes stay exactly as tight as you laced them the first time and it is just a VERY GOOD website.
Like. I’ve been buying shoes the wrong size because it’s often hard to find wide shoes but the lacing pattern for a wide forefoot means that my big hobbit feet actually fit into the previously too-tight running shoes and sneakers I had.
In a heavy skillet, melt the butter and add the apples, turning them over and over to coat them thoroughly with the butter. Simmer the apples for 30 seconds, remove them from the heat and set them aside.
Beat together the eggs and sugar, then add the milk, vanilla extract, cinnamon, nutmeg, salt, baking powder and baking soda, and mix well. Add the flour slowly and beat thoroughly. Fold in the apples and melted butter.
Pour into a buttered and floured loaf pan. Bake in a preheated 350° F oven for 55 minutes, or until the surface cracks and a tester plunged into the center comes out clean. Remove the cake from the pan while it is still slightly warm.
lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)
whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.
granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.
water as needed
equipment:
a few nonmetallic mixing bowls
a mesh strainer
a chinoise, ricer or some cheesecloth
a kitchen scale
a citrus juicer or reamer (manual or electric)
a potato masher
juice the citrus through a strainer - saving all rinds - and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.
Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.
Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).
taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.
citrus oils will float to the top, so stir/shake before serving. love you. enjoy.
some tried and true flavor combos:
straight lemon or lime, or any combination of the two, is of course an untouchable classic
lemon & strawberries (that's pussy babe!)
lemon & orange with a hint of vanilla (creamsiclemonade...?)
lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)
some cocktail type combos, booze optional:
lemon or lime & berries with basil + gin
lime & mint + white rum
lime & ginger + dark rum
lime & cucumber + gin
lime & orange (berries optional) + tequila
lemon, orange & cherry + brandy, bourbon, or rye whiskey
you guys know you can get USB connectable CD, dvd, and blu-ray players right. and you can buy external hard drives with crazy amounts of space for an amount of money that would make the average person from 2009’s head explode bc of how cheap it is. and if you do this and get ripping software such as handbrake for CDs and DVDs and makeMKV for blurays you can both own a physical copy of whatever media you want and make it accessible to yourself no matter where you are. do you guys know this
lots of people are reblogging this and tagging it #piracy—i should clarify, this is not piracy! ripping DVDs and CDs to have your own copy is fully legal, because it’s your legal right to do what you will with your property individually. it only becomes illegal if you then distribute that file on the internet.
I have received an unholy number of requests for my recipe. So here it is, at long last.
Disseminate at your own discretion!
Preparation and baking time: 3-5 hours
Feeds: One really hungry person; two moderately hungry people; three or four normal-hungry people; or maybe five peckish people.
Warning: Dangerously delicious.
1. Ingredients
1.1 Dough:
500g/1lb flour
100g+20g (3.5oz+1oz) sugar (or more, to taste. I occasionally pig out and add ALL of the sugar)
250ml/½ pint milk (I use semi-skimmed, but recipe calls for full. This is up to you)
21g/0.75oz yeast
1 egg
½ tsp salt (this is not necessary)
80g/3oz butter (salted, preferably)
Optional ingredients:
Cinnamon sugar (cinnamon + sugar + shaking; quantities are flexible and mostly up to you. Warning: this makes your hefekranz taste a lot like magic. Add in step 14)
Vanilla (vanilla sugar or pod seeds; add early for maximum effect)
Raisins (add when the moment feels right)
1.2 Glaze:
1 egg
1.3 Frosting
milk and powder sugar (amounts depend on dough size… it’s complicated. See step 21).
Optional:
Thinly sliced almonds to sprinkle over the top.
2. Preparation: (it’s really not as complicated as it looks, I promise!)
1. Prepare ingredient quantities as outlined above. It’s good to have the butter quite warm, but will work with cold butter too.
2. In a large mixing bowl, mix together 100g/3.5oz sugar and the flour.
3. Warm your milk to lukewarm. DO NOT OVERHEAT; the yeast will die a horrible death and instead of bread you will wind up making a rock. A delicious rock, but a rock nonetheless.
4. Add 20g/1oz sugar to the milk. Stir well to dissolve. Then add yeast. Leave this mixture to activate for at least five minutes.
5. While you wait, heat your butter in a microwave until it is basically delicious yellow liquid.
6. After activation of yeast, the container with the milk should be frothing like a rabid dog. Add butter, yeast mixture, and an egg to your flour.
7. Knead into a dough. Add flour as necessary (I usually have to add about 150g/5oz of flour at this stage, but it depends on your flour). Continue to knead for 8-10 minutes. Work those muscles.
8. When your dough is smooth and relatively dry to the touch, but still malleable, flour the base of your bowl, put in the dough, and put it aside to let it rise (N.B. if you do this in the open, cover with a clean dishcloth to avoid nasty things landing in your delicious dough). I recommend putting it in an oven at 40-60°C/100-140°F, if you can, to rise. Rising can take anywhere from 1-3 hours, depending on temperature.
9. When dough has become enormous, remove from the bowl, and knead for another minute or two.
10. Set your oven to 160°C/320°F (or thereabouts).
11. Test your dough. You know you want to. MMMMmmmmm. Yeah, that’s right.
12. Divide dough into three or four equally sized balls (four is easier because… halves).
13. Take each of these balls and rub it between your hands (hoho, saucy) to elongate it into a noodle shape (let’s be honest, this is the phallic part). Best results come from fairly thick and short strands (this is not getting any better, sorry).
14. OPTIONAL: Roll these strands out flat (lengthways), sprinkle with magic powder (cinnamon sugar) and then roll them up again to make a cinnamon core to each strand.
15. Braid your strands together. The easiest way to do this is to treat it like a weaving project and start in the middle and work towards each end. But you can also start at the ends and braid from there. Cover your strands in flour if they are getting hard to braid – but don’t overdo it, or your bread will be quite floury.
16. Cover this beautiful creation with a dishcloth, and let it rise for 30 minutes. This seals the gaps in your crappy braids.
17. While you wait, prepare your glaze: Get a cup, and beat an egg in it.
18. After your 30 minutes has passed, with either a paper towel (if you are a poor student) or a basting brush (if you are a swanky monkey), gently glaze your ENTIRE loaf (except the underside, obviously). Make sure to get the egg in the cracks. The whole thing should be shiny by this stage.
19. Throw your bread in the oven!
20. Cook for 25 minutes at 160°C/320°F, or until the outside of the bread is about the colour of Chewbacca. Lower the temperature to 140°C/280°F, and continue to cook for a further 15 minutes or so. Make sure it doesn’t get too dark; some ovens cool down slower than others.
21. While you wait to cook, prepare your frosting: Take about half a cup of powder sugar, and add a dribble of milk to it. Stir with a fork or spoon. Bear in mind that this will become VERY thin VERY quickly. Add sugar or milk as required to make a frosting that is just thin enough that your silverware no longer stands up in it. You want it to flow out of the cup when you frost.
22. Once your bread is done, remove, frost, and let cool for five to twenty minutes, or as long as you can keep your hungry claws off of it.
For maximum pleasure, cut thick slices (nearly 2cm thick or so), and make some hot chocolate. Dip the bread IN the hot chocolate. Let it soak for a bit. Transfer to mouth. Smile and look wistfully out the window.
fucked up how cooking and baking from scratch is viewed as a luxury…..like baking a loaf of bread or whatever is seen as something that only people with money/time can do. I’m not sure why capitalism decided to sell us the idea that we can’t make our own damn food bc it’s a special expensive thing that’s exclusive to wealthy retirees but it’s stupid as hell and it makes me angry
bread takes like max 4 ingredients counting water and sure it takes a couple hours but 80% of that is just waiting around while it does the thing and you can do other things while it’s rising/baking plus im not gonna say baking cured my depression bc it didn’t but man is it hard to feel down when you’re eating slices of fresh bread you just made yourself. feels like everything’s gonna be a little more ok than you thought. it’s good.
bread is amazing and it’s also been sold to us as something really hard to make? Every time I tell someone I made a loaf of bread I get reactions like “you made it yourself???” and “do you have a bread machine then?”
I haven’t touched a bread machine in probably 10 years.
You CAN make your own bread, folks, and it’s actually pretty cheap to do so. I believe the most expensive thing I needed for it was the jar of yeast. It was about $6 at the grocery store and lasted me MONTHS (just keep it in the fridge.) The packets are even cheaper.
destroy capitalism. bake your own bread.
You can also make your own yeast by making a sourdough starter, so that cuts cost even more.
But you have to feed the starter daily/weekly and that means it grows quickly, but there are tons of recipes online for what to do with your excess starter. Cookies, pretzels, crackers, pancakes, waffles, you name it!!
Make it even easier - “No-Knead Bread”. All YOU do is mix the ingredients together and wait until it’s time to heat the oven. The yeast does all the rest.
Here’s @dduane’s first take on it and the finished product. We’ve made even more photogenic batches since.
Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.
Here’s what before and after look like.
My Mum used to say that if you were feeling out of sorts with someone, it was good to make bread because you could transfer your annoyance into kneading the dough REALLY WELL, and both you and the bread would be better for it.
Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…
You can even use a clean terracotta flowerpot.
Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.
Here’s some of our bread…
Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.
Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.
I think any shop would be happy to have something this good-looking on their shelf. We’re happy to have it on our table.
Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…
Reblogging again cause I tried this site last night and if you need background noise to focus this is perfect for that, I was locked the fuck in on a task. And it’s also just gorgeous to listen to
Dudes healthcare is so fake. My ADHD meds are $940 without insurance. But they gave me a website of "coupons" which straight up looks like a scam website, and I got it today for $60! Just a coupon from a random website and it was $900 cheaper. America, I am confusion!! America explain!!
as a pharmacy technician i can share with you some websites that give you those "coupons" for your meds!
goodrx is the most well known one, but if i'm trying to find the cheapest price for a patient i compare it to scriptcycle, and use whichever is offering the best price. you just type in the medication (PLEASE make sure you're getting the right drug, dosage, and quantity) and your zip code and they will spit out some offers for you
some pharmacies may have their own discount card to compare to as well!
if you are getting a name brand medication, you can also look at the manufacturer's website to see if they offer any evouchers for you to use too
hullo hullo! if no one's requested these before, would it be okay for me to ask for some dnd druid dividers? (dark green and sage green themed pls!) thank u!! :>>
oooh I would love to, druids are my faves!! 💖 that is who I always play in D&D or BG3. I hope these capture their vibe, and thank you for the request!!
I don’t know if you’ve done this or not but can you do silmarillion dividers please 🙏❤️
Hello - thanks for sending this in! I put together some based on my fave Silmarillion book art, and then a couple that just sort of had Tolkien vibes. The text is the One Ring, and then the beginning of the poem Namárië.
unironically i think we need to bring back computer labs because APPARENTLY some people WERENT taught basic computer literacy and internet safety in school
things about computers/the internet i think kids should be formally taught in schools because theyre important to know and the amount of soon to be grown adults i know who know NOTHING about any of these is quite frankly almost all of them (and resources to learn if you dont know these things, because its never to late to get better with computers)
how to troubleshoot by yourself when you have a technical problem
what common file types are
some very basics on how to use ""developer tools"" on your computer (because i cant think of a better way to refer to them) like task manager and command prompt (and their mac equivalents, terminal and activity monitor ofc)
how to read and understand a privacy policy and what your personal data is, as well as what it being collected actually means and steps you can take to keep it private
how to understand terms of service
(hey. if you have trouble with reading legalese and worry about being able to understand these policies anyways, here's a site that gives basic summaries of privacy policies and ToS)
what a cookie actually is
internet privacy and your digital footprint!! seriously i dont know why we stopped teaching people that they shouldnt be putting their entire real identity online in a world where your online actions can ruin you irl
basic safety measures like antivirus software (and why you should use it or if the built in one on windows or mac is enough for you) and backing up your computer (also a mac guide)
common keyboard shortcuts (and on mac)
as an additional note: things i think everyone should know on computers and the internet but schools may bit hesitant to teach about for whatever moral/legal standards schools pretend to operate on
vpns and adblockers! (btw for most of these where you can pay for things im purposefully not recommending any specific software but seriously just use ublock origin for an adblocker)
how to not get a virus while pirating something
what a temporary email is and when to use one
red flags that you shouldn't trust a website (and how to quickly check the security of a site)
what javascript on a website does and how to disable it to get around paywalls
ok one last addition! if you want to take it one level higher, i think learning the very basics of at least one programming language is good for people. it makes computers less scary and it makes you feel very cool, and a lot of people get discouraged about it because it seems overly complicated and hard to learn outside a formal classroom setting, so heres some resources for learning the very basics of python (because i consider it the easiest language to learn and knowing one language will make it easier to learn others)
an online compiler so you dont need to download anything or worry about running code directly on your computer if that makes you nervous
a basic video guide to introduce you to python and walk you through beginner steps
a guide to some syntax and commands you should know (this was literally my lifeline in my first CS class)
some performance tasks to give you things to code to practice and assess yourself
resources & references @musingsofateenagesidekick - Tumblr Blog | Tumgag
