So Old

Hello! I’m a 30 plus Asian Londoner swifty who has no real life friends who are swiftys so I come here mostly to lurk as I don’t really know how to use tumblr

[oldladyswifty]

@taylorswift the docuseries is so good, I’ve cried multiple times and now I’m in all my merch and bopping around down listening to the set list 😍 thank you soooo much xx

[oldladyswifty]

Obsessed already - bravo @taylorswift x

[cages-boxes-hunters-foxes]

Today on cages-boxes-hunters-foxes I learned that there are places in the world where you can buy contacts over the counter

kinda wild right

[taylorupdates-deactivated202208]

Taylor performing All Too Well at the the short film premiere

[oldladyswifty]

Watching the rep stadium tour on Netflix reminiscing about being at Wembley. When she tells everyone to jump during the you belong with me mash up I remember thinking shit I can’t jump I’m pregnant so I had to bounce 😂😂 and now my sweet baby girl is almost one 😭😭😭 great memories thanks to our girl @taylorswift

[oldladyswifty]

So excited to see @taylorswift at Hyde park. I saw here there in 2014 when we were trying for a baby, then in Wembley when I was 9 weeks pregnant and now I’ll go with my little munchkin. She was born via c-section and they played my Taylor playlist in the theatre so she was born listening to 22! Swifty since conception!

[taylorswift]

For years I asked, pleaded for a chance to own my work. Instead I was given an opportunity to sign back up to Big Machine Records and ‘earn’ one album back at a time, one for every new one I turned in. I walked away because I knew once I signed that contract, Scott Borchetta would sell the label, thereby selling me and my future. I had to make the excruciating choice to leave behind my past. Music I wrote on my bedroom floor and videos I dreamed up and paid for from the money I earned playing in bars, then clubs, then arenas, then stadiums. 

Some fun facts about today’s news: I learned about Scooter Braun’s purchase of my masters as it was announced to the world. All I could think about was the incessant, manipulative bullying I’ve received at his hands for years. 

Like when Kim Kardashian orchestrated an illegally recorded snippet of a phone call to be leaked and then Scooter got his two clients together to bully me online about it. (See photo) Or when his client, Kanye West, organized a revenge porn music video which strips my body naked. Now Scooter has stripped me of my life’s work, that I wasn’t given an opportunity to buy. Essentially, my musical legacy is about to lie in the hands of someone who tried to dismantle it.

This is my worst case scenario. This is what happens when you sign a deal at fifteen to someone for whom the term ‘loyalty’ is clearly just a contractual concept. And when that man says ‘Music has value’, he means its value is beholden to men who had no part in creating it. 

When I left my masters in Scott’s hands, I made peace with the fact that eventually he would sell them. Never in my worst nightmares did I imagine the buyer would be Scooter. Any time Scott Borchetta has heard the words ‘Scooter Braun’ escape my lips, it was when I was either crying or trying not to. He knew what he was doing; they both did. Controlling a woman who didn’t want to be associated with them. In perpetuity. That means forever. 

Thankfully, I am now signed to a label that believes I should own anything I create. Thankfully, I left my past in Scott’s hands and not my future. And hopefully, young artists or kids with musical dreams will read this and learn about how to better protect themselves in a negotiation. You deserve to own the art you make.

I will always be proud of my past work. But for a healthier option, Lover will be out August 23. 

Sad and grossed out,

💔

Taylor

[oldladyswifty]

[oldladyswifty]

@taylorswift I’m not American but I’m so glad for and proud of what you posted, as we see far right extremism spread around the world. 6 months pregnant and I’m scared of the world I’ll be raising my child in if we don’t all stand up for what is good and right... 😘

[oldladyswifty]

Pregnant in the pit

@taylorswift hi Taylor! I’ve just found out I’m pregnant after years of trying! 🎉 😭💃🏽that means I’ll be 9 weeks when I’ll see you in london on the 22nd. I have left pit tickets and the plan was to mosh away (do people still say mosh?) but now I’m worried me and your youngest fan will get bumped. I don’t know what to do? It’s just me and my little hitchhiker going so there’s no one to form a protective ring around us. A little help? Thanks! X

[oldladyswifty]

I lurk, I can't do graphics and I don't really know how tumblr wor

I lurk, I can't do graphics and I don't really know how tumblr works but Taylor may be dead but she took me with her. So in love with #lookwhatyoumademedo You made me post 🤦🏽‍♀️

[tayswiftnation]

Why would she delete her cookie recipes

[lucylovestaylor-deactivated2021]

That’s the real question

[singlethread]

Someone save the chocolate chip pumpkin cookies recipe

[cruelsummerr]

TAYLOR’S GIANT CHAI SUGAR COOKIES RECEPIE

Makes 1 dozen 10cm cookies or 2 dozen 5cm cookies

Ingredients

•       Cookies:

•       ½ cup (1 stick) unsalted butter, at room temperature

•       ½ cup vegetable oil, such as canola or sunflower oil.

•       ½ cup granulated sugar, plus additional for sugaring tops

•       ½ cup powdered sugar

•       1 large egg

•       2 teaspoons vanilla extract or the seeds of 1 vanilla bean

•       2 cups all-purpose flour

•       ½ teaspoon baking soda

•       ¼ teaspoon salt

•       1 packet of chai tea leaves

Icing:

•       1 cup powdered sugar

•       ¼ teaspoon nutmeg

•       ¼ teaspoon cinnamon

•       3 tablespoons of eggnog (or milk if you don’t have any)

 Method – Chai cookies

1. Preheat the oven to 175 degrees C.

2. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

3. Using a mixer fitted with a paddle attachment beat the butter in a large bowl on medium speed for about 1 minute.

4. Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok. 5. Add the granulated sugar, powdered sugar, egg, vanilla and chai leaves beating on medium speed until each ingredient is completely incorporated.

6. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low. Note: The dough will be soft.

7. Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

8. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 5cm apart.  For smaller cookies use 1 Tablespoon for each cookie.

9. Press the dough evenly with your fingers or palm to 1cm thickness.

10. Generously sprinkle sugar on top of the cookie dough.

11. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.

12. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.

13. The cookies will keep for up to 3 days if stored in an airtight container.

TAYLOR’S PUMPKIN CHOCOLATE CHIP COOKIES

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 cups semisweet chocolate

Non-stick cooking spray or parchment paper

Method

1. Heat the oven to 175 degrees C

2. Spray cookie sheets with non-stick spray or line them with parchment paper.

3. Using a mixer beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

4.  Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

5. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

6. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.

7. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

8. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

TAYLOR’S CHOCOLATE CHUNK OATMEAL COOKIES

Ingredients

2 cups all-purpose flour

1 cup rolled oats

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon kosher salt

1 cup brown sugar

½ cup granulated sugar

2 sticks unsalted butter, at room temperature

2 eggs

1 teaspoon vanilla extract

340g block dark chocolate, coarsely chopped

1  cup walnuts, chopped

Large flake sea salt, for garnish

Method

1. Preheat the oven to 175 degrees C

2. .In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.

3. In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.

4.With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.

5.spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 5cm apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.

6. When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.

7. Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

[dannybryann-deactivated20180530]

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