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Now, Voyager (1942)

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BETTE DAVIS in ALL ABOUT EVE (1950) — dir. Joseph L. Mankiewicz

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“I create entire romances in my dreams.”

— Fyodor Dostoevsky, from ‘White Nights’

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sometimes all it takes is one cool breeze and i'm like. wow.. i'm going to live the fullest life everything is so great and i am so grateful and alive

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Piroshki

Potato Piroshki (epicurious - recipe below)

My grandmother is notorious for making piroshki for all family dinners, but I felt inspired enough to make my own. I didn’t really follow a recipe for the stuffings (mashed potatoes or ground beef), so I will add my notes with the recipes.

Ingredients: For the dough

2 2/3 cups all-purpose flour

½ teaspoon double-acting baking powder

½ teaspoon salt

1 ½ sticks (¾ cup) cold unsalted butter, cut into bits

2 large egg yolks

½ cup sour cream

1 tablespoon cold water if( j necessary

Potato Filling: (from epicurious)

¾ pound russet (baking) potatoes

2 tablespoons unsalted butter

1 onion, chopped fine

¾ teaspoon caraway seeds (I didn’t use these)

1 tablespoon vegetable oil

3 cups chopped cabbage (I didn’t use the cabbage)

3 tablespoons sour cream

2 tablespoons water if necessary (I used 1% milk)

3 tablespoons finely chopped fresh dill (I didn’t use dill)

Meat Filling ½ lb ground beef (I used 85/15) 1 small yellow onion 1 tablespoon of olive oil

an egg wash made by beating 1 large egg with 1 teaspoon water

(meat piroshki) (potato piroshki)

Instructions:

Make the dough: In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.

Make the Filling:

Peel the potatoes, cut them into ¾-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.

(To make the meat filling - In a heavy saucepan cook the onions in 1 tablespoon of butter or oil. Cook on medium heat, until the onion is golden. Add ground beef and brown until fully cooked. Season as needed.)

On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.

Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.

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01.02.2022 My solo trip to Edinburgh was magical and bookish.

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18.11.2022 📚 Study Day at the Boston Public Library 📚

One last push before the holiday season can begin!

(My Instagram is @phdoingmydamnbest)

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Whattttttt?????

You mean to tell me Lestat didn't actually hand deliver all his manuscripts to Anne Rice to publish in her name?

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Claudia :D

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3. “You gotta beg for this cock.” w/ Nevada? -thatbarisilife

HI I’M FINALLY FINISHING SOME OF THESE I’M SO SORRY!!!!! Apologies in advance for the inevitable grammatical errors. @thatbarisilife

(Fun fact: I originally wrote this for Barba but it fit this prompt way better plus I’m always a slut for Nevada Ramirez.) 

The whole night (as usual) had been Nevada teasing you for what seemed like forever, and of course when you thought he was going to finally fuck you he flipped over so you were on top of him.

Keep reading

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AMERICA’S FAVORITE FIGHTING FRENCHMAN!