I am avoiding twitter like thr plague rn BECAUSE GFIN FINALR IS UP AND BY THE STILL.IMAGE IT LOOKS SOOO FCKN CUTW F CK AAAAHHHH
seen from United Kingdom

seen from Türkiye

seen from United States

seen from Malaysia
seen from Netherlands

seen from United Kingdom
seen from Philippines
seen from Macao SAR China
seen from Russia
seen from United States
seen from Uzbekistan

seen from Russia
seen from Saudi Arabia
seen from China
seen from Germany

seen from Australia

seen from Bangladesh

seen from United States

seen from United Kingdom
seen from Russia
I am avoiding twitter like thr plague rn BECAUSE GFIN FINALR IS UP AND BY THE STILL.IMAGE IT LOOKS SOOO FCKN CUTW F CK AAAAHHHH
Salmon & Eggs🍣🍳
it was good but later tonight; I have leftovers so I'm gonna cook it some more & add more eggs
Made French Toast the other night🍞🍯
•the middle pic is just a meal recently
Link⬇️
•Podcast episodes on Tuesday's
12pm EST{Poet Archives🌸🎧}
•my books: Poetry Of Life A
Journey With Me + Dear... Love
or Sincerely, Doll on Amazon &
Google Play Books🌸✒️
•$5 Book Sale for my stories⤴️📚
•Tumblr + Community🫂
•LinkedIn + Group🫂
•Doll's YouTube{DollsCreatives🌸}
•Personal accounts👻👾✨️
Everything about Doll Creatives♡ in one place. Follow and Connect with Doll Creatives♡
Pov: you are Levan sometime around 700 years ago
Breakfast Is Good To Eat In The Morning.
瑞士炒蛋Swiss Scramble Eggs
炒蛋這個東西到處都有,各地區的炒蛋習慣做法也各有微妙的有趣變化,有加乳酪的、加香料一起炒的、加醃牛肉香腸培根的、加番茄的、加炸過的洋蔥的。不管加了什麼,只要出現在早餐餐盤裡,就令人食指大動。炒蛋出現在人類廚房的歷史已經相當久遠,古羅馬人就已經開始將雞蛋打散(混合蛋白與蛋黃)與香料或蔬菜混和之後拿去烘烤。而炒蛋在家家戶戶裡又是一道尋常到不值得一提的料理,有一段十四世紀義大利文獻(Libro della cucina)提到炒蛋時是這樣說的:關於煎蛋,烤蛋和炒雞蛋,眾所周知,無需贅述。而在英國,一直到16世紀都還將炒蛋稱為Buttered Eggs,這道奶油蛋當時就是家喻戶曉的料理,也是都鐸時期最常見的齋戒日食物。十六世紀的英國食譜書已有Buttered Eggs的食譜,但要到了十七世紀才開始在食譜中用上scramble這個字,勾勒出今天我們所熟知的炒蛋scrambled eggs筆畫。
<食材準備>
蛋-2個
鮮奶油-乳脂20% 30ml
鹽之花
黑胡椒
瑞士葛瑞爾乳酪Gruyère-20~30g
無鹽奶油-10~15g 切小丁
<做法>
1.取一只醬汁鍋(隔水煮蛋用)與一只比醬汁鍋大的鍋,大鍋加水煮沸騰
2.將蛋、鮮奶油、鹽之花、黑胡椒放入醬汁鍋中,均勻打散。同時,烤麵包,溫熱餐盤
3.乳酪及奶油加入醬汁鍋中
4.將醬汁鍋放入水已煮沸的大鍋中,以隔水加熱的方法煮蛋,要不時攪拌。
5.煮至凝固但仍柔嫩滑順的狀態即可將醬汁鍋拿離沸水,炒蛋盛入溫好的餐盤,烤好的麵包一起放到盤子上。
6.趁著溫熱享用
炒蛋大概是我最擅長的蛋料理,因為要scramble鍋中的蛋...今天加了瑞士葛瑞爾乳酪Gruyère suisse,就叫它瑞士炒蛋了。烹煮的過程用的是雙鍋煮法,可以保證炒蛋的柔軟滑嫩。為了不干擾Gruyère的細緻香氣,選用乳脂20%的鮮奶油。
自從接觸了這種雙鍋炒蛋法之後,就不曾再直火加熱蛋了。這個炒蛋裡有gruyère細緻香濃的香氣,我很喜歡。
搭著黑麥吐司,看似不起眼的餐桌風景,卻讓我很想追加一盤...
Scramble Eggs (MSX).
Not just angry birds.