#do again

[yeokii]

MOOT GAME 🍰 we want to bring these back ! doing this is totally optional, just go with the flow and make friends !

for this week, assign any kpop idol with your moots and note a reason why >3<

yes ok

@yenqa as jay

@soov as min heejin

@okwonyo as bernice from oldjeans

@weoris as @weoris

@miumura (mewmura) as gayass haobin

[1hellofacookie]

Tell me your favourite songs

[dk-thrive]

It is not true that life is one damn thing after another — it’s one damn thing over and over.

Edna St. Vincent Millay, 1964 July 27, State Times, Reporter’s Notebook: Many Animals Disappearing by Hal Boyle (Syndicated by Associated Press), Quote Page 2A, Column 2, Baton Rouge, Louisiana. (GenealogyBank) (via Quote Investigator)

[help-mywife]

Hi I thought you would like to know that me and a girl sat on top of a parking garage for four hours and the last forty five minutes were spent discussing how our “movie scene” should end in a kiss but not saying it was a kiss that it should end in and like if that isn’t the most useless lesbian thing I have ever done...

[dk-thrive]

I’ve decided to waste my life in a new way, to forget whoever touched a hair on my head, because it doesn’t matter what came to pass, only that it passed, because we repeat ourselves, we repeat ourselves.

Phillis Levin, from “May Day,” May Day. (Penguin Books; 1st edition April 29, 2008) (via The Vale of Soul Making)

[dk-thrive]

but I want to be who I am

      – we’re small and flawed, but I want to be who I am, going where I’m going, all over again

~ Ada Limón, from “The Problem with Travel” in “Bright Dead Things” (Milkweed Editions, September 15, 2015)  (via Schonwieder)

[idowhatiwanttm]

Butter Chicken (Murgh Makhani)

A super easy, full flavoured Butter Chicken recipe that rivals any restaurant. Aromatic golden chicken pieces in an incredible curry sauce.

Ingredients

For the chicken marinade:

28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces

½ cup plain yogurt

1 ½ tablespoons garlic minced

1 tablespoon ginger minced, or finely grated

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon salt

For the sauce:

2 tablespoons olive oil

2 tablespoons ghee or 1 tbs butter + 1 tbs oil

1 large onion sliced or chopped

1 ½ tablespoons garlic minced

1 tablespoon ginger minced or finely grated

1 ½ teaspoons ground cumin

1 ½ teaspoons garam masala

1 teaspoon ground coriander

14 oz crushed tomatoes

1 teaspoon red chili powder adjust to your taste preference

1 ¼ teaspoons salt or to taste

1 cup thickened cream heavy or evaporated milk to save calories

1 tablespoon sugar

½ teaspoon kasoori methi or dried fenugreek leaves

Instructions

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to ¼ cup). Work in batches depending on the size of your blender.

Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Notes

Adjusting Spice Levels: The chili powder in this recipe creates a mild spice. If you prefer more heat, add extra chili powder or finely chopped green chilies. For a milder version, reduce the chili powder or omit it entirely.

Consistency of the Sauce: If the sauce becomes too thick, add a tablespoon or two of water or cream to thin it out to your desired consistency.

Make Ahead Option: The sauce can be prepared a day in advance if you're short on time. Store it in the refrigerator and reheat gently before adding the cooked chicken.