Oh Deer @ohdeergods - Tumblr Blog

You might find someone to love, and to be loved by.

Or you might not.

Either way, you are spending the rest of your life in your own company, and you have a duty to make that as pleasant and bearable as may be.

everyone-loves-purple

if i dont find anybody i don’t wanna spend the rest of my life with this piece of shit

glumshoe

Other people can only save you a little, and never without your help. To enjoy being loved by someone else, you have to learn to believe that you are worthy of it. You’ll be inside your own head no matter what, and you’re the only person with keys to get in and move things about until it’s a place you’re okay spending time in.

dduane

Above: Possibly the most photogenic bread I’ve ever baked on Flickr.

From the household: the easiest bread recipe with really good results

This is the bread I make when I need plain white bread for everyday sandwich or toast purposes. It has a lovely crumb and is a substantial bread, not an airy-fairy “pan loaf” of the type too damn common in British and Irish supermarkets. (Which is not to mean that it’s one of those loaves you make that refuses to rise and which you therefore desperately characterize as “substantial” so people will think you meant it to come out that way.)

The basic recipe came from the website of Bäckerei Sieber in Au, a town in Canton St. Gallen in Switzerland. The recipe itself is for Tessinerbrot or “bread from Ticino”; down in that southern canton the Roman breadmaking techniques have persisted unusually tenaciously. Since Roman bread had a deserved reputation for being very high-end indeed – a reputation which Spanish-bred bakers brought to it – this is a good thing.

The peculiarity about this recipe (from the North American home baker’s point of view, anyway) is that the recipe manages its ingredients by mass rather than volume, even for the liquid. This is how professional bakers do things, though, at least in Switzerland: it seems to get around the problem of how much moisture your local flour is in a mood to absorb today. One caveat: this dough tends toward the wet and sticky end of the bread dough spectrum, so it’s really easier made in a mixer with a dough hook. Also, I sometimes bake this using the bake-it-in-a-preheated-pot technique which derives from the famous Lahey no-knead bread recipe. Pot baking produces a good high rise with little work, and with a really nice crust. (Though sometimes the old-fashioned loaf pan technique produces very superior results, as above. The Bread Fairy was really sitting on my shoulder that day.)

This recipe makes one big loaf. I’ve baked this in anything from a Romertopf to a single US-style loaf pan to a 3-liter lidded casserole of enamelled cast iron. This recipe branches several times: think of it as a Choose-Your-Own-Bread story.

The ingredients:

Keep reading

rabbitgoblin

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

rabbitgoblin

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.

pluckedanarchist

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.

boonbucks-city-beach

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!!

unbossed-deactivated20251218

Here’s a link to The Home Baking Association’s site. It has recipes and tips.

petermorwood

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…

resist-much

there-is-still-some-liquor-left

the only adjectives in the english language:

1. tender

2. feral

littlegreenfag-deactivated20240

3. horny

tearlessrain

for your consideration

runnily

ten

@byounggonsgf

monthofloveart

“Lies”

by Qistina Khalidah

For the 2019 Month of Love challenge

“My right, your rule.”

qissus-deactivated20191119

Month of Love is here again! Ya girl here is participating in the challenge yet another time. So be sure to check out the blog for other artists’ contributions!

insomniac-arrest

controversial opinion

the sixth love language is ‘similar meme literacy’

tinycatmouth

cassandrva

hot take: hozier is not a fae. he is a mortal from pre-christian ireland who ventured in the fae world, and found out 15 centuries had passed when the faes finally released him

redwolf17

This is a valid take and you should say it

depresseddisneyprincess

reblog this for 2019 to be the gayest year you’ve ever lived

arrghigiveup

nourelein

classically trained but we’ll still fuck ya up

Am I the only one that finds OK in all caps really aggressive? My head voice just reads it loud and sarcastic as fuck, like ok chill out corral buddies

#Just saying #I fight my keyboard for that lowercase ok