The Cottage

[foodffs]

Spinach Ricotta Stuffed Shells

Recipe: https://sweetandsavorymeals.com/ricotta-stuffed-shells/

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Is this how you roll?

[spaceshipsandpurpledrank]

[spaceshipsandpurpledrank]

@tartrazeen

[tofupixel]

Made my 'Blomegranates' piece into a cross-stitch pattern. Cost is £3 but I have other free patterns available in my store too. Please check it out!! <3

Blomegranates Cross Stitch Pattern (21 colours - DMC Palette - 128x128 stitches) - Tofu (small commissions only for now!)'s Ko-fi Shop

This is a cross-stitch pattern made from my 'Blomegranates' piece. Please check the other pictures for previews of the document including t

[ostdrossel]

In winter last year I got myself some Bee Cups because I loved the idea. They are tiny drinking stations for pollinating insects, made with a special glaze that attracts them. I've had them out for a while without anyone but some squirrels drinking from them, but today, the bees found them! I hope to see some other cool bugs there too. This is just for water.

[die-rosastrasse]

Witchy woods 🐞🍄

My photography, Spring 2026

[stahsm]

Overlock Stitch by @clothes_reetzy

[thatisuseful]

Damn, that's useful

[fluidstatick]

Finally a hand sewing tutorial on a hemline that isn't just the ladder stitch! the ladder stitch disappears when you tighten it, but it's not meant for hemlines because it breaks really easily! The overlock stitch is more stable, so it holds much longer, and it won't pucker or warp the fabric!

[watsdaughter]

tags by @gallusrostromegalus

[teaboot]

OH HELL THE FUCK YES

[annieninie]

[thelostcanyon]

Colorado Blue Columbine (Aquilegia coerulea), Uncompahgre National Forest, Ouray County, Colorado.

[geopsych]

Early summer day in the countryside

[partyinthewasteland]

my favorite tree in every season ❄️🌸🍀🍁

[wanderlandjournal]

the art of summer mornings

[partyinthewasteland]

3/27/21

[spaceshipsandpurpledrank]

[spaceshipsandpurpledrank]

@tartrazeen

[spaceshipsandpurpledrank]

[spaceshipsandpurpledrank]

[spaceshipsandpurpledrank]

@tartrazeen

[bumblebeeappletree]

In this video we check out Brad's personal residence and the efforts he has undergone to harvest rainwater, his solar Oven and his solar water heater, among some of the native Sonoran Desert edible plants he grows.

For more on Brad and his community's work:

• Subscribe to his YouTube channel:

   / harvestingrainwater  

• Check out his "Rainwater Harvesting for Drylands & Beyond" books and website:

https://www.harvesting...

• Check out his community's rain-irrigated native food forestry website:

https://dunbarspringne...

[biggest-gaudiest-poltergeist]

so what you're gonna do is you're gonna trim the top off a bulb of garlic, using the knife's edge to take off the tip of every individual clove, that's important. you're gonna place the garlic face-up in a square of tinfoil, drizzle with olive oil, wrap completely in foil, place in baking tray, repeat with a copious amount of garlic bulbs. you're gonna put that baking tray in an oven set to 375-400°F, for 30-50 minutes, until soft and browned. you're gonna toast some good bread, slather generously with butter and honey, maybe a tiny lil bit o' salt. and then. you're gonna SQUEEZE. OUT. THAT. ROASTED GARLIC. onto the butter honey toast. and you're gonna eat it. food stolen directly from the plate of the gods. that's what you're gonna do.

[biggest-gaudiest-poltergeist]

[biggest-gaudiest-poltergeist]

the garlic. it beckons you

[thesweetestsupervillains]

It occurs to me that "1920s gangster doing a cooking show while holding you at gunpoint" is an untapped market.

We've had normal cooking shows. Now we need period piece cooking shows in character.

[digitalfishwish]

I’ve tried roasting garlic like this before, but I always have problems with the step where you squeeze it all out, it gets messy and bits of the skin end up in the squeezed out cloves; and this is if it isn’t too hot to handle without getting burnt. Anyone have any tips?

[lavishness]

I do! Confit your garlic instead!

Peel all your garlic. (If you want, you can buy that little bin of already peeled garlic at the store, the one that has too many cloves in it so you never buy it. But it contains exactly the right amount of garlic for a confit!)

Put the peeled cloves into a small oven-safe dish. Cover it with olive oil. Like, fully. Olive oil up to and over the tops of every clove. (This is why you pick a small vessel - olive oil isn't cheap!)

Put that on a baking sheet, uncovered, in a low oven. 300F works well for my oven - whatever gets you a slow simmer. Bake for 45 minutes and then start checking. Stir once or twice if they aren't browning evenly. Take the pan out when they are the level of brown you like - I go for a nice honey gold! Let the whole thing cool down. You now have so much roasted garlic and garlic infused olive oil. Store them separately or together - cloves will last about a week in the fridge (but they don't because they are delicious). Oil could last a little longer, but taste as you use it to make sure it hasn't gotten funky.