Aaaaaaaaaa I hate when I’m so flappy hands excited about something but don’t have anyone to share it with 🥺

seen from Malaysia

seen from Malaysia

seen from India

seen from Belarus

seen from Malaysia

seen from Malaysia
seen from United States

seen from Germany

seen from United Kingdom
seen from Australia
seen from United States

seen from United States

seen from United Kingdom

seen from United Kingdom

seen from United States

seen from Georgia
seen from United States

seen from Georgia
seen from China
seen from China
Aaaaaaaaaa I hate when I’m so flappy hands excited about something but don’t have anyone to share it with 🥺
Za’atar Garlic Knots
We have always been fully subscribed to the joys of baking. For those who have made their own dough before -- you know what we’re talking about. It’s a truly satisfying experience to watch as a mixture of flour and water eventually turns into a pillowy (fun to poke) dream. In the hopes of creating baked goods -- both sweet and savoury -- that help bring a sense of occasion into your home, as well as create more opportunities for you to master the art of dough making, we created this delicious Za’atar Garlic Knot recipe, using Brodflour Spelt Flour and Za’atar from our Plant Pantry. Savoury, soft, and perfect for adding some *chefs kiss* vibes to your night in.
Ingredients:
Your favourite pizza dough recipe (We used THIS recipe, but used Brodflour Spelt Flour and maple syrup instead of sugar)
2 tbs Brodflour Za’atar
2 tbs olive oil
2 tbs vegan butter
Salt to taste
Chopped parsley and Smak Dab Canadian Maple Mustard for serving
Steps:
Preheat oven to 400 F.
While oven is preheating roll your pizza dough into a log and cut into small equal portions.
Roll out each piece, tie it in a knot and tuck the ends under (as seen in photo).
Place on lined or greased baking sheet and sprinkle with salt.
Bake for 25-30 minutes or until golden.
In a saucepan heat up butter and oil then add garlic and Brodflour Za’atar and sauté until garlic is cooked.
Add knots to pan and cover them in butter mixture.
Top with parsley and salt and serve with Smak Dab Canadian Maple Mustard.
-Elena Mari and Nathan Legiehn for Greenhouse
When jack uploads vids with the titles WHICH ONE IS THE REAL ONE and THEYRE IN MY HEAD on the same day
Dream journal below
My dream last night was that I was talking to someone about God. They didn’t share my beliefs but we were having good conversation.
The topic was how God gives people what they need, especially when they are doing His works.
And this person I was talking to started saying, “yeah, but that’s why I don’t trust Them. Have you seen what They’ve been doing in terms of trans people lately?”
They were implying that because there are successful people who are trying to make changes that hurt trans people, it means that God has been supporting them and helping them get to that point.
I just politely disagreed with them and said “I have faith.”
And then I saw a post on tumblr when I woke up that was Jesus with a trans flag and that’s what made me remember the dream. And I’d really like to keep more recordings of my dreams I think. Some of them have been very fascinating and I’ve had some weird supernatural things happen with my dreams.
Y'all I'm so fuckin proud of myself I feel like I just gave a big ol "FUCK YOU" to my anxiety and depression like
I just made a presentation in front of a whole class of complete strangers and I did it with confidence and I just feel great
I mean yeah I know the illnesses are a part of me and I shouldn't hate any part of me but wow I'm just super impressed with myself like "LOOK WHAT I DID"
Here’s what I got for the eclipse today from Lincoln City, Oregon! Picture credit goes to my uncle and his amazing camera.
Ollie likes to watch Jack with me.
Black Chickpea Hummus
1 can of black chickpeas (reserve some of the acqufava to slacken the hummus if needed) 1 tbsp tahini paste 1 garlic clove A pinch of salt & pepper Juice of half a lemon Blitz all the ingredients in a processor/magic bullet. Serve with whatever toppings you have at home. I used roasted veggies (beetroot, butternut squash and sweet potatoes) and top with toasted pine nuts and pumpkin…