All flowers keep the light.

[havendance]

Remembering the one Hades and Persephone fanfic retelling I read where the author had clearly never eaten a pomegranate in their life and just had the character in the Persephone role take a bite out of the side like an apple

[ineffable-writer]

This note has passed peer review

[casket-of-beauty]

[red-mercer]

People who sculpt in marble do fabrics and shit just to flex don’t they

[paulsebert]

Marble is a medium in which you can be horny on main and everyone’s like “wow that’s classy.”

[alexaloraetheris]

I think having skills to construct flesh out of stone gives you as much right to be horny on main as any creator god.

[kontextmaschine]

Our Japanese class found it funny that in common terminology "food" isn't very distinguished from specifically "rice" until it was pointed out to us that in English "meal" is "loose roughly ground grain"

[karcatgirl-vantas]

humans be like staple crop

[txttletale]

staple crop to what

[ublock-origin]

directly to forehead

[toastbutteregg]

[shanastoryteller]

is there anyone out there with a nyt cooking subscription

will they send me the chamomile tea cake with strawberry icing recipe

[alexseanchai]

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Ingredients Yield: One 9-inch loaf ½ cup/115 grams unsalted butter 2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse 1 cup/240 milliliters whole milk Nonstick cooking spray 1 cup/200 grams granulated sugar ½ teaspoon coarse kosher salt 2 large eggs 1 large lemon 2 teaspoons baking powder 1 teaspoon pure vanilla extract 1½ cups/192 grams all-purpose flour 1 cup/124 grams confectioners’ sugar ½ cup/8 grams freeze-dried strawberries

Preparation Step 1 In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour. Step 2 Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour. Step 3 Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier. Step 4 Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain. Step 5 Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes. Step 6 While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth. Step 7 If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

[sp-eedysp-special]

We out here torrenting recipes now? Reblog

[sailermoon]

babe are u okay ur crying about closeness lines over time by olivia de recat again

[afloweroutofstone]

Sorry to everyone who’s enjoyed the last 130 years of science and culture journalism, but Disney needs the money to fund Toy Story 9

[catchymemes]

[lithiumseven]

Frodo: *stabbed by an immortal blade*

The Hobbits: What do we do Mr. Strider

The Hobbits: *looking to this big scary mountain man so intimidating and mysterious they don’t even know his real name*

Aragorn, truly just some guy at heart: I’m gonna call my dad

[funnytwittertweets]

[ellieohno]

[lightheartedsuggestion]

Stop convincing yourself you’re wasting your life away. The time you’ve spent resting and healing was and is necessary. You’re not a waste of a person if you find yourself struggling right now. Healing, recovering, sitting with your pain is foundational. It’s not a waste. You are still whole.

[thyming]

@lulumoonowlbooks on Instagram ♡

[everythingstarstuff]

[berninisanders]

[thecraftybear]

Brutus committed to the bit 100%.

[what-even-is-thiss]

Brutus, buddy, this is absolutely hilarious, but I think I understand now why Dante put you in the lowest pit of hell.

[oaluz]

Ask Polly: How Am I Supposed to Make Friends in My Late 20s?

[artifacts-and-arthropods]

2,300-Year-Old Plush Bird from the Altai Mountains of Siberia (c.400-300 BCE): this artifact was crafted with a felt body and reindeer-fur stuffing, all of which remains intact

This stuffed bird was sealed in the frozen barrows of Pazyryk, Siberia, for more than two millennia, where a unique microclimate enabled it to be preserved. The permafrost ice lense formation that sits just beneath the barrows provides an insulating layer, preventing the soil from heating during the summer and allowing it to quickly freeze during the winter; these conditions produce a separate microclimate within the stone walls of the barrows themselves, thereby aiding in preservation.

This is just one of the many well-preserved artifacts that have been found at Pazyryk. These artifacts are attributed to the Scythian/Altaic cultures.

[everythingfox]

Teamwork is dreamwork

(via)