The Random Things of Life @scrumptiouswordsthings - Tumblr Blog

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

yokowan

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

le-jardin-inculte

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

shithowdy

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

whitachi

at some point in your life you will be adding a small pasta to a soup and you will think "that is not enough small pasta." this is the devil talking. the pasta will absorb the stock and expand. this is how you end up with a soup that is a solid mass of soggy ditalini.

araceil

At some point in your life you will be adding garlic to a dish and you will think "that is not enough garlic." These are angels speaking. They are correct. Add more garlic.

forepop

average adult friendship

garashir

hey friends where is that picture of boromir with the gondor flag except its a pride flag?

lesbiansforboromir

Couldn’t find it so I made another because you’re right that it’s a crime and it’s definitely my duty to remedy it

fullcravings

Oatmeal Chocolate Chip Cookies

passumbapper

it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass

passumbapper

Fruited Lemonade That Makes You Reconsider It All

ingredience:

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

madgastronomer

holy gods

yuumei-art

The children will never know How the ocean used to flow They'll never miss the whales They'll never believe the tales But I will remember, I will tell Of all that lived and their great farewell

scrumptiouswordsthings

One of my favorite artists ever

abarelysapientpairofshoes

I like it when my friends make art shout out to friends making art

chuck-snowbug

Canned Mackerel Curry Rice, Boiled Egg Salad, Homemade Kimchi & Rakkyou - January 2026

Two Kinds of Japanese Sake(Jikkoku & Aizu-Miyaizumi/十石祝純米吟醸秋 & 會津宮泉純米酒火入) feat. Blue Penguin, Beef & Canned Mackerel Curry Rice, Homema

seashellronan

guys i’m so sorry to say this but exercising and indulging in hobbies rather than scrolling on your phone for 200 hours actually does improve your mood and overall mental health, this has deeply upset me more than anyone

umbrellanumber5-deactivated2021

This.

This is why people who stay in my life are neurodiverse like me!

nottoolateforthegame

Huh

thisisnotjuli

this!! I swear I lost like all my friendships bc of this, like I had a group of friends in hs that one day I realized “huh I haven’t talked to this people in a while” and popped in to say hi and they were all awkward?? because they hadn’t seen me in a while?? and that’s when I realized that friendship works different for them?? I was like yeah I haven’t talked to you in like four months but it’s not like I’ve forgotten about y'all why would anything change, and they were all like we haven’t talked to you in four months why are you here again acting like nothing happened? and it was really confusing for me

mimir-bashir

YEAH! THAT!

Also I have a thing where I just put the people on pause. If I don’t see them or contact them, my brain kinda put them in stasis. I don’t think about them nor misses them, and I stay on what I last knew about them (how they look, what they study/work). So when we meet again I’m like “wait, you’ve aged?” and I have the same familiarity with them thanI had before.

gender-snatched

Anyway all my mutuals I haven’t messaged in forever - this is why

official-lucifers-child

oh my gods this makes so much sense??? there are people who i haven’t talked to at all for literally over a year and we’ll pick up like nothing happened, but for their people it’s just like…… falling apart but onesided???? i think we’re still on the same level but actually we’re strangers??

link-the-feral-anon

Ohhhhhh

shark8-my-leg

OHHHHHHHHH….

quarra

Ok but listen, on the other side of this, as a person who moved hundreds of miles away from everyone i knew and then became a hermit for several years, it was SUCH A FUCKING RELIEF to get in contact with an old friend and have him be like, “my friendship levels do not degrade, so in my mind we are still awesome close buddies” and i almost fkn cried. I thought he would be mad or would have moved on because i had slacked on my reaching out to him and staying in touch and doing all the friendship things. But NOPE. 800 miles of distance, depression, and life changing circumstances didnt steal our friendship and i am SO GRATEFUL.

thatlittleegyptologist

#came back to tumblr after four years #lottie and I immediately went like that spiderman meme yknow tags via @rudjedet

I have literally no friendship degradation whatsoever. I will not have spoken to someone for 5 years or more, and they’re still as much a friend to me as if I had only seen them yesterday. I’m just very bad at communicating if someone is not in my direct orbit. So when Sonja reappeared on this site I basically screeched into her notes like a banshee because I was delighted and we picked straight back up where we’d left off.