#soupladle

[ozarkfleajunksales]

2 Pc Vtg Maid of Honor Steel Kitchen Utensils Basting Spoon Ladle Riveted Handle | eBay

Find many great new & used options and get the best deals for 2 Pc Vtg Maid of Honor Steel Kitchen Utensils Basting Spoon Ladle Riveted Handle at the best online prices at eBay! Free shipping for many products!

[janicebannisterartist]

I’m really pleased Adrian Malone- A Highland Rustic has joined us in the Bothy. Adrian is a very talented woods craftsman , sourcing mainly naturally felled timber locally , usually around Dunrobin, Golspie and producing exquisite wares. Here are a few of his rustic oak and sweet chestnut spoons - ideal deep ladles for salad or soup spoons. Working in the ‘green’ Adrian instinctively works with the nature of each piece of wood to produce some unique practical wares. All finished with food safe flax oil.#woodenspoons #sweetchestnut #sweetchestnuts #oakspoon #oakspoons #rusticdecor #inthegreen #soupladle #countrykitchen #countrykitchens #dunrobin #golspie #saladspoons #madeby

[kingfisherdes]

Copper soup ladle - heirloom meant to last for generations. #servingpieces #copperservingpieces #cheftools #diningandserving #gourmetdining #finedining #kitchentools #entertainingathome #kitchendecor #kitchenrennovation #dinnerparties #handmadeservingpieces #tableware #kingfisherdesigns #outdoorcooking #tailgating #gourmetkitchen #outdoorcooking #chililadle #soupladle #chowder #ladle #cookingtools #gourmettable

[lizardbeans]

soupladle replied to your post: Well since I’m still getting angry spi...

I think it’s bc some people equate this with them not loving their animal… but you can love the animal you already have and not breed or buy anymore of the morph yanno?

Yes! This is the same as with my leatherback bearded dragon, I don't support it (though this is not as extreme as morphs that have physically seen problems) but I love her dearly and plan on having her until she dies of old age. But I wont buy another leatherback or breed any leatherbacks. 

[reptiliaherps]

soupladle replied to your post:even tho i don’t get my period anymore bc of my...

this reminds me of how i was at this little zoo & got my period and i went in the ladies’ room & there were 3 moms in there… THEY GOT SOO EMBARRASSED WHEN I ASKED FOR A TAMPON OR PAD. luckily the receptionist hooked a bitch up thank the lord jesus

i never understand why women would get embarrassed i mean its kinda a fact of life u gotta live with when you're born w/ a vagina i just remember the feeling of total relief after panicking when someone helped me out when i spontaneously started bleeding and if at any time i could help someone w/ that then i'll be happy bc it really does suck to be in a position where you're not at home/in public and 100% unprepared for what's happening to you yanno

[just-call-me-ella]

soupladle replied to your post “soupladle replied to your post “soupladle replied to your post...”

oh my god this looks so good, it almost reminds me of flan? hell yeah, thanks for the recipe bb!!!

I have never had flan actually :O so idk! i really want to try it though.

[just-call-me-ella]

soupladle replied to your post “soupladle replied to your post “Actually made real food today. French...”

OH MY GOD THAT SOUNDS AMAZING. PLS COME TO CALIFORNIA AND MAKE ME SOME

Its really easy to make, you can try it yourself! Actually its so easy i have it memorized.

2tbsp Corn Starch

1/3c sugar

Pour this in a pan and mix together lightly. Turn pan on medium heat. Add 1c milk, i like to add it in thirds, stirring as I go, so there's less cornstarch lumps. The heat will thicken the mixture, just mix it every so often. While this is happening, crack 2 eggs and set the yolks in a cup or bowl. When the mixture becomes very thick - which it will, start tempering the eggs. You might want to turn the heat down at this time so you dont scorch your pudding butt. Tempering is a process where instead of putting eggs into a hot mixture that could scramble them, you put a little bit of the hot mixture (a spoonful or so) into the eggs to warm them up, then add a little more so they're hotter, until finally the eggs and pudding mixture is warm and you put it all in the pan. 

Mix that together, and this is when you add in flavoring! Vanilla, obviously, for whatever you make, but Ive been adding a little bit of maple flavoring to it and its amazing. So mix those in till incorporated, and then pour into small containers. Or a small ramekin/bowl if you want to try it all in one go. Cover it, then put it in the fridge for a few hours to set. When you want to eat, turn it out over a plate. It looks a bit like this minus the sauce on top/the sides, which is a caramel sauce you could make and pour into the mold before the pudding, if you want.

Maybe i'll make a video with instructions sometime, idk. Anyways, takes less than 20mins i'd say, is a really nice treat that isnt so sweet that it makes you feel like youre doing something bad eating it. You just keep eating it  until its gone and then you reach for another.

The egg whites you can freeze until you need them, use to make an omelette, make a pore refining mask, make coconut macaroons, use them in a cocktail, make mousse, etc etc. 

http://www.thekitchn.com/how-to-make-easy-coconut-macaroons-cooking-lessons-from-the-kitchn-186918 

[just-call-me-ella]

soupladle replied to your post “Actually made real food today. French toast with egg whites, stole the...”

ooo you go girl!! I'm not a big pudding fan but for some reason I LOVE vanilla pudding, it's sooo good

I make it really thick like japanese pudding, so it stands on its own and wiggles. its soooo gooood.