phoenician-arab

[doughbrainer]

DOUGH BRAINER ULIMATE POST

>>> About Me Carrd

>>> Roleplay Info Carrd

>>> Nature Fam Designs

>>> Miser Minions Designs

>>> Stress Misers Blog

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>>> Redbubble Shop

My Friends On Tumblr!!!

little-bugz , duckydemons , some-goth-puppet , clumpstumplr , c0ffe14 , loki104-uwu , lazyghostmiserishere

Other Accounts My Pals Own!!!

bryntheghost , smokenlightoffical , the-natureborealis-au , coffexw , northwind-christmas , ask-the-narrsonas , ew-a-disabled-foodie , ew-a-side-blog , kandi-rave-gurl , un-pequeno-sfw-blog , missywindgypsy

👇👇👇 Keep Reading 👇👇👇

Hi, I'm Sapphire! I Have Many Usernames So You Might Know Some Of Those But My Real Name Is Sapphire

I'm A 18 Year Old That Lives In Australia (AEST) And Art Isn't The Only Thing I Do, I Like To Write, Animate, So Much More!

My Pronouns Are He/They/She, I Identify As Pangender And My Sexuality Is Pansexual

Anything Else You Might Be Wondering About Me, You'll Most Likely Find In My Carrds

Aside From That, There's Some Rules I'd Like To Declare About My Blogs

RULES!!!

(1) My Blogs Are Welcome To Everyone (With Exceptions), Please Do Not Harass Anyone Who Interacts With My Content!

(2) Please Do Not Harass Any Of Me Or My Friends, If You Do Not Agree With What I Choose To Post, Just Don't Interact And Move On!!

(3) I Have A Do Not Interact List On My About Me Carrd, But To Put It In Short, Do Not Interact If You Are Racist, Homophobic, Transphobic And Just Straight Up Rude In General.

(4) I Discourage The Use Of Fonts On My Page, So Please Do Not Use Them When Interacting With My Content (Symbols And Emoticons Are Fine, Fonts Are Just A Big NO NO Here)

And Finally

(5) This Is My House, Do Not Tell Me How To Rearrange My Funiture

[sweetkittyblizzard]

Alright Guys, The Time Has Finally Arrived From Now On @doughbrainer Will Be My Primary Account From Now On And @stressful-miser-adventures Is Where I Will Be Continuing The Story On This Account From

I Don't Plan To Completely Abandon This Account BUT For Now, I Won't Be Using It

This Account Will Be Subjected To Be A Back Up Account In Case Anything Happens To My Main

Or Hell, I Might Transform This Acc Into Something Else, We'll See

[stressful-miser-adventures]

STRSSFUL MISER ADVENTURES ULIMATE POST

>>> MAIN BLOG >>> PREVIOUS ITERATION OF BLOG >>> NATURE FAM DESIGNS >>> MISER MINIONS DESIGNS

Characters Avaliable For Asks

Nature Family Mother Nature - NO Father Time - NO Earthquake - NO North Wind - NO South Wind - NO Lightning - NO Thunder - NO Heat Miser - YES Snow Miser - NO East Wind - NO West Wind - NO High Tide - NO Low Tide - NO Claus Family Nicholas Claus - NO Jessica Claus - NO Febee Claus - NO PCEx.24ThSa1989 - NO Minions Pumpkin - YES Onion - YES Sunny-Side - YES Gamecube - NO Gameboy - NO Puff - NO Wispy - NO Others Cosima Light - NO Laura Light - NO Winston Light - NO Edward Light - YES Other Members Of The Light Family - NO Margot - NO Jingle - NO Jangle - NO Tinsel - NO Bob - NO Darkness - NO Lightness - NO Colour - NO Neutral - NO Thistlewhite Family - NO

HEATWARD ARC

Both POV , Edward POV , Heat Miser POV Part One , Part Two , Part Three , Part Four , Part Five , Part Six , Part Seven , Part Eight , Part Nine

Q&A, Keep Reading

Q. WHY ARE YOU MOVING THIS STORY TO THIS BLOG? A. Because The Other Blog I Could ONLY Access Through Mobile, I Wanted To Be Able To Post From Both Desktop And Mobile Q. WILL YOU STILL USE THE OTHER BLOG? A. Probably Not Q. WHEN WILL I BE ABLE TO ASK OTHER CHARACTERS QUESTIONS? A. More Characters Will Become Available For Questions As The Story Goes On Q. WHO IS _______ ? A. You Can Find That Out By Asking Certain Characters OR You'll Find Out Naturally As The Story Progresses Q. WHEN WILL YOU POST? A. There Is No Specific Schedule As Of Now, You Just Have To Be Patient

[institute-of-bread-science]

One of the most important bread (brain) science theorems: the fluffness-of-dough (weaving patterns of the brain knotties and smoothening of the brain clotties) and mental-flatulence relation equation

[rabbitcruiser]

National Dessert Day

Satisfy your sweet tooth with cakes, pastries, tarts and candies on Dessert Day, have a bake-off with friends or invent a brand-new delicacy of your own.

So, What is more fun than making dinner or lunch? Dessert. It can be made with all things that are sweet and juicy or tart and sour and can come out in ways that are warm and soft, flavorful and crunchy, but it’s always delicious. You can indulge dessert with a range of chocolates, candy, or pastries, cakes, and cupcakes, and what about tarts and pies? Preparing them can make the wait for them all the sweeter, or you can grab a pudding or two on the go just to make the day that much brighter. National Dessert Day is your excuse to indulge in your favorite treats.

Learn about National Dessert Day

Are you a starter or a dessert person? If you fall into the latter category, you are going to love National Dessert Day. This day provides us with the perfect excuse to let our sweet tooth take over. You can indulge in as many desserts as you wish, and no one can tell you to do otherwise! What could be better? From pastries and cakes to chocolates and mousses; there is a dessert for everyone. What’s your favorite?

If you do a little bit of digging online, you will see that there are some interesting facts and statistics about desserts and the most popular choices. Of course, you have probably heard of tiramisu, which is the world’s most famous Italian dessert. What about Sacher cake, from Austria, or Baklava, from Greece and the Middle East? Research different cultures and try new desserts on this day!

History of National Dessert Day

The origin of the word dessert comes from the French “desservir,” a word which here means “to clear the table.” This, of course, referenced the dish that came after the clearing of the main dishes served as part of the meal. The earliest references to the term dessert being used are in the 1600’s and arrived at the same time as the concept of serving a meal in courses, letting each part of the meal be its own experience.

While it may seem like a no-brainer now, the idea of serving a sweet repast following the main meal wasn’t something that was always done. Those masters of decadence, the French, were known to serve a sweet wine as an aperitif, and it didn’t take long before the concept of sweet followings to the main dish became commonplace.

The birth of the sugar and honey trade helped to bolster the idea of dessert as it became easier to obtain sweeteners, though for a long time it was still known as a lush decadence reserved for the wealthy.

National Dessert Day Timeline

1300

Filo dough is first used

This base for all sorts of delicious sweets is recorded as having been filled with different nuts and spices, though they may have been serves as appetizers as well as dessert.

17th Century

First dessert cookbook is made 

As New World plantations lower the price of sugar, more recipes for sweet dishes are explored.

1691

First recipe for crème brûlée is recorded

England, Spain and France all make claims on this delicious dessert, but the first printed recipe with this name is by a cook at the Palace of Versailles, in France.

1847

First edible chocolate bar is created

British company, J.S. Fry & Sons, makes the first chocolate bar from cocoa powder, cocoa butter and sugar.

2007

Guinness World Record set for most expensive dessert 

The famous cafe in New York City, Serendipity 3, sets the record for the most expensive dessert ever: $25,000 for a chocolate ice cream sundae decorated with gold.

How to Celebrate National Dessert Day

National Dessert Day encourages us to celebrate by selecting our favorite delicacies and indulging in them, while also exploring the ever-growing number of options we have to experience in the world of sweets. There are so many to choose from cakes, pies, fried dough, chocolate, tarts, candy, jellied desserts, and pastries; it’s all about choosing how you make them and what to make, and maybe even where to make it?

Dessert can happen at home with family, or you can pick them up from your local store, and there’s always grandma’s house? The only important question on National Dessert Day is “What is your favorite dessert, and how would you like it?” Maybe there’s an old family recipe or something that the bakery down the street made fresh that morning. Whatever you decide, National Dessert Day is your opportunity to indulge in your favorite treats and maybe relive some old memories while doing so.

From rich chocolate to sweet strawberries, there are many desserts you can make on this day. How about Sticky Toffee Pudding? This is a British classic. For those that are unaware, Sticky Toffee Pudding is a delicious moist sponge cake that is made with finely chopped dates. The star of the show is, of course, the toffee sauce that is poured over the top.

If you fancy something a bit more modern, how about Green Tea-Coated Chocolate Mousse? Green tea is a massive hit in desserts at the moment. The Strawberry Cobbler is another dessert worth a mention. For something spectacular, serve it with cream cheese and warm vanilla seed custard. It is warm, comforting, and will melt in your mouth.

Or, what about Sicilian Lemon Tart? The balance between the sweetness and tartness in this dessert is spot on. We could go on, and on, and on, and on… after all, there are so many delicious and mouth-watering desserts out there! All you need to do is a quick search on the Internet and you are going to find plenty of exciting recipes to try on this day.

Another fun way to celebrate National Dessert Day is by watching Charlie and the Chocolate Factory. When you think of sweet treats and chocolate, this is often the first thing that comes to mind. It is a great film, and it is something that all of the family can watch. So, prepare your dessert, whether it be an ice cream sundae or a comforting apple pie, and get yourself comfortable in front of the television so that you and the family can enjoy a good movie night together. What could be better?

If you are really feeling adventurous, you may want to try making your own dessert invention on National Dessert Day. After all, the best recipes out there usually started as a bit of trial and error. Get plenty of different baking ingredients in and have fun experimenting with different flavors.

You could even turn this into a bit of a bake-off competition with your family or friends. You can all have your own ‘workstation’ and then you can try everyone’s desserts to see who is crowned the winner. It’s always fun to do something a little bit different with your loved ones, isn’t it?

National Dessert Day FAQs

Where did dessert come from? 

Derived from the French word “desservir”, the word dessert means “to clear the table”, which seems fitting for the last course of a large meal.

Are desserts bad for you?

Some desserts that are high in fat, sugar and empty calories can be unhealthy, especially when eaten every day. But in moderation, it’s okay!

Can desserts be healthy?

Sure! Desserts that have a small amount of sugar and lots of fiber, like fresh fruit, applesauce, or frozen fruit pops, can be a healthy end to a meal.

What dessert is Italy famous for?

Most people would say that the most famous Italian dessert is Tiramisu, which is made with coffee, ladyfingers, cinnamon and sweet cream.

Should dessert wine be chilled?

Yes, sweet wines that are meant to be served after a meal should be chilled to between 6-10 degrees C or 45-50 degrees F.

Source

[tinybeebo]

Method Acting

Little! Sebastian and Caregiver! Mia

Chapter: 1/?

A/N: gahhhhh this was supposed to be a one shot, oh well I suppose.

Minor Cw! For swearing

Seb lay there, staring at the ceiling, now adorned with glow-in-the-dark stars. Courtesy of Mia, of course 

He wondered how long this baby stint would go. 

It’s been a month now

Yet his main problem was that he didn’t hate it.

For god sake, he was a 28-year-old man. He shouldn’t be allowing himself to be brought down to this. 

Its simply really

He just wanted to help his girlfriend

One night he suggested method acting 

☆ ✩ ✩ ✩ ☆ ✩

  “What, you mean like be the character? 24/7? Yeah, no.” Mia scoops a glob of cookie dough ice cream, plopping it into her bowl. Sebastian waits on the couch for her, legs crossed, arms spread. 

  “Why not? All the greats do it! Al Pachino, Robert De Niro,-” He pauses, struggling to remember more of ‘The Greats.’ “Oh,- Jared Leto! Jared Leto pretty good.”

Mia sits on the couch and hands Sebastian his bowl, she lets out a huff of a laugh.

  “Babe, 1. Jared Leto is not one of ‘The Greats.’ 2. What he does isn't method acting, it's borderline psychotic.”  She snuggles into Sebastian's side, sighing. 

Sebastian pouts, and Mia smiles.

  “M’just trying to help” he sets his head atop hers, wrapping an arm around her. 

Mia moves herself to face him

  “You know, if I was a method actor, you would have to deal with that as well, right?” She smirks, playfully wiggling in his arms. 

     “Well yeah, how else would it work?” he answered as if it was a no-brainer.

“Alright then, I’ll come home in character next casting call then,” Her tone carried a snarkiness but was lighthearted. She settles back into Sebastian’s arms, grabbing her bowl of ice cream. Sebastian picks up the remote and hit play, seeming very proud of his contribution to his girlfriend's acting repetiteur.

♫♪♫♪♫♫♪♬♩♫

Sebastian walks in, sore and defeated. Rehearsal was a complete shit show today. Kieth decided it would be a great idea to rewrite an entire song without telling anyone. So rehearsal was primarily just a screaming fest.  

He snuffles to the closest surface he can lie on, letting himself fall onto the couch. He lies face down momentarily before scrunching himself into a fetal position. 

He’s there for only a couple of minutes before Mia comes home, her energy clearly the opposite of his. 

She’s bubbling, a new script in her hand. 

  “I feel good about this one, Seb. This character just feels-” she stops, looking at the poor man curled on the couch. 

     “That's-Thats great, really it is.” Sebastian's words mostly go into the couch. He rolls up to face her, groaning loudly, offering a tired smile.

Mia coos at the man and sits down beside him, patting her lap. 

Sebastian squirms his way up to her, flopping his head on her lap. 

She hums, running a hand through his hair. 

They stay like that for a moment, basking in the quiet. 

Then Mia has an idea.

  “Hey, Seb?”

    “Hmmm?”

  “Remember what you said about method acting, how you would go along with it?” She said, ever so sweetly. 

Sebastian rolls up, facing Mia directly.

  “Can it wait till tomorrow?” He asks, pleadingly. 

    “Aw come on, Seb. I think you’ll like your part in this. You’ll barely have to lift a finger.” 

Sebastian thinks face scrunched in concentration. Mia coos, placing a playful poke in his nose.

  “Hey!” he scoffs 

    “You in or not, piano man?” she pokes at his sides, tickling him.

  “Q-quit that!” he squirms, huffs of laughter escaping him.

    “Or what?” she starts to wiggle her fingers more intensely, purposely tickling more. 

  “A-ah-ah! Stop- please, please! Ok, ok! I’m in-I’m IN! Ah ha-” Sebastian wheezes and pleads with the redhead.

    “Great!” she releases him and hops off the couch. 

  “Where you going?” Sebastian says, breath still labored.

    “The car. I bought supplies for this,” she stated plainly

“You bought supplies?”

☆ ✩ ✩ ✩ ☆ ✩

[queenbeeibee]

“I need someone bigger and stronger to be able to do this for me.” 

"What're you talking about Kitt-ooooh."

Bee turned to look over her shoulder, twisting just a bit so she could keep stirring the cookie dough she and Kitty had been working on for the last half hour or so. It was almost done, the mixture blended to a near-perfect smoothness: all that was needed were the chocolate chips that the Sin had asked her shorter friend to retrieve. The key word here, of course, being shorter. The Sin hadn't thought anything of storing the chocolate on top of the cabinet above her fridge - sure, it might've been above her head, but a quick hover and grabbing it would be a no-brainer for her. Kitty, however, didn't have the luxury of wings... though didn't she have extendable arms, like Fizz? Bee thought she remembered Kitty telling her about that once or twice... "They should be up top, if you wanna just..."

She trailed off, an idea slowly creeping into her mind. Without stopping to think it through, Bee placed the bowl on the countertop and moved until she was standing behind Kitty. There was no warning before she scooped the smaller demon up into her arms, grinning as she lifted her up in the air, humming The Circle of Life as she did. "There we go!"

[warhammer-fantasy-muses]

Chaos Cuisine - Khorne

Something I've been wondering about recently is about the cuisine and eating habit of the Chaos Daemons, because even if their main sustenance is the souls of the ones they slay/manipulate, there has to be more ways for them to gain sustenance. Even if they are spawned entities of the Warp, they are still living beings with physicality that needs to be nourished. So what do the Chaos Daemons eat on a regular basis? Let's start with the simplest one; Khorne.

As I see it (and probably a lot more of you out there), the Daemons of the Khornate persuasion are basically turbo-carnivores who sustain themselves on anything that is purely animal-based, distancing themselves from anything that is vegetable or fruit-based. It's not that they don't 'like it' (though I imagine your average Khornate WOULD in fact not enjoy it), but it's just that their meat-centric biology refuses to draw any nutrients from it. Protein and iron are the only things that can properly feed a Khornate Daemon.

Meat consumption is a no-brainer, as there is ample amounts of meat and limbs scattered across a battlefield of Khorne's making. Most of the meat that is gathered by Khornates is consumed raw, with little to no regards of actually cooking it. Their physiology, being as inhuman and supernatural as it is, does not suffer the same ailment issues as a human would from consuming raw meat. Very rarely does a Khornate actually care for meal prep and cooking meat, but there are rare occasions when a proper feast is held at the Brass Throne of Khorne, with flame-grilled meats of all sorts and sizes.

Blood, naturally, is also a staple meal for Khorne's children. Drank straight from the source, it is a quick and simple energizer for a Khornate, but it can also be refined and distilled into what is known as "skull brews", which would be a daemon's equivalent of a mulled wine, with added herbs and spices and boiled slowly over a fire to draw out the aroma and flavors.

But blood is not only consumed via simply drinking it. In fact, some Khornate "gourmands" have begun to use the blood of their enemies -- or their own kin -- to make food out of blood. Blood pancakes and blood bread is one way of doing so, baking blood into pancake batter and bread dough to give their armies a rare, but welcome introduction of carbs in their daily diet. Some even use slightly coagulated, thickened blood to simmer into stews and soups, and some even let it solidify enough to semi-hardened 'cubes' of blood, something that'd be akin to 'tofu' in the real world.

[kornwarner]

My Most Favorite Animaniacs Episodes (also including songs) by Animation Studio

Original series (1993 - 1998)

TMS: Hello Nice Warners, Yakko’s World, Ups and Downs, Potty Emergency, The Brave Little Trailer, Roll Over Beethoven, Temporary Insanity, Noel, The Great Wakkorotti: The Master and His Music, Drive-Insane, Little Drummer Warners, LA LA Law, The Monkey Song, Hooked on a Ceiling, Pavlov’s Mice, the Wheel of Morality segments, The Senses Song, Piano Rag, Turkey Jerky, The Three Muska-Warners, No Place Like Homeless, The Flame, Clown and Out; the Tower Escapes, Chases, and Returns segments, A Christmas Plotz, Fair Game, Newsreel of the Stars, I’m Cute, Babblin’ Bijou, The Great Wakkorotti: The Summer Concert, Taming of the Screwy, Garage Sale of the Century, H.M.S. Yakko, Cutie and the Beast, the Mime Time segments, Cookies for Einstein, The Warners’ 65th Anniversary Special; Hot, Bothered, and Bedeviled

Startoons: Wakko’s America, Chairman of the Bored, Ragamuffins, Bully for Skippy, Dot - the Macadamia Nut, Wally Llama, Meet Minerva, Magic Time, Cartoons in Wakko’s Body, Slappy Goes Walnuts, There’s Only One of You, It, Plane Pals, …And Justice for Slappy, Critical Condition, Guardin’ the Garden, Windsor Hassle, Be Careful What You Eat, What Are We?, The Big Candy Store, Testimonials, the Randy Beaman segments, Meet John Brain, Meatballs or Consequences, Bumbie’s Mom, Karaoke-Dokie

Wang: Space-Probed, Go Fish, Soda Jerk, The Return of the Great Wakkorotti, Win Big, A Hard Day’s Warners, Battle for the Planet, Three Tenors and You’re Out, Mobster Mash, Dot’s Quiet Time, Hiccup, Gold Rush, The Sound of Warners, Yes, Always; With Three You Get Eggroll, Lookit the Fuzzy Heads, Super Strong Warners, The Party, Message in a Bottle, Take My Siblings Please, King Yakko, From Burbank With Love, the Good Idea, Bad Idea segments; Night of the Living Buttons, Fake, I’m Mad, Bones in the Body; No Pain, No Painting

Freelance: Chalkboard Bungle, Nighty-Night Toon, Moby or Not Moby, Survey Ladies, Of Nice and Men, Les Boutons et le Ballon, When Rita Met Runt, The Cat and the Fiddle, Katie Ka-Boom: The Blemish, General Boo-Regard, The Mindy 500, Animator’s Alley, Katie Ka-Boom: The Broken Date, Up a Tree, the Dot’s Poetry Corner segments

AKOM: Hurray for Slappy, Bingo, Raging Bird, Astro-Buttons, Multiplication, Noah’s Lark, This Pun For Hire, Dough Dough Boys, I Got Yer Can, Hello Nurse, Goodfeathers: The Beginning, Opportunity Knox, Boot Camping, White Gloves, The Girl with the Googily Goop, Mesozoic Mindy, Star Truck, Moon Over Minerva, Anchors A-Warners, Bad Mood Bobby, Back in Style, Dot’s Entertainment, No Time for Love, Jokahontas, Ten Short Films About Wakko Warner, You Risk Your Life, A Very Very Very Very Special Show, We’re No Pigeons, Kiki’s Kitten, Four Score and Seven Migraines Ago

Koko: Boo Wonder, The Carpool, Birds on a Wire, Cute First (Ask Questions Later), Here Comes Attila, The Sunshine Squirrels

Revival series (2020 - present)

Titmouse: WhoDonut, Math-Terpiece Theater: Apples, The Cutening, Hindenburg Cola, Manny Manspreader, Rome Sweet Rome, No Brainer, Bun Control, Mousechurian Candidate, Warner She Wrote, Teeniacs, Please Submit, Yakko’s Big Idea, Wakkiver Twist Parts One and Two, Talladega Mice: The Ballad of Pinky Brainy, Rug of War, How To: Brain Takes Over the World, Rejected Animaniacs Characters, Warner’s Ark, Equal Time, The Warners Are Present

Snipple: Gold Meddlers, Gift Rapper, Jurassic Lark, Fear and Laughter in Burbank, Good Warner Hunting, Suspended Animation: Part 1 and 2, Of Mice and Memes, Warners Unbound, Ex Mousina, Ralph Cam, Close Encounters of the Worst Kind

Digital eMation: Yakko Amakko, All About the Benjamin, Slappy’s Return, The Warner’s Vault, Mouse Madness, The Pinktator, My Super Sour 16, The Flawed Couple

Saerom: The Apology, WARnerGAMES: Parts 1 and 2, Christopher Columbusted, Wakko’s Short Shorts: Now Loading, Know Your Scroll, Santamaniacs, The Longest Word, The Hamburg Tickler

[mitchamsocialuser]

Five New Pizza Restaurants With a Wood Fire

Whenever I look at the pizza menu at my favorite pizza restaurant in the city, I am blown away by how delicious the pizzas are. That is because the pizza is prepared with a special wood fire. This fire helps to burn the fat from the pizza and gives it a delicious smoky flavor. It also makes the pizza very juicy.

Crust & Craft

Located on Coastal Highway in Rehoboth Beach, Crust & Craft is a local establishment that offers great food and craft beer. The menu features hand crafted wood fired pizzas and other delicious flavors. You can also take advantage of their incredible Happy Hour specials.

The restaurant offers a variety of specialty pizzas, pastas, and sandwiches. In addition, you can enjoy a variety of salads and appetizers. You can also order takeout or make reservations. The restaurant accepts credit cards and offers a variety of specials.

The wood fired pizza oven produces an intense heat. The heat enables the pizza to cook quickly. The crust is baked with a lightly charred edge, which adds to its flavor. The toppings are cooked evenly.

Osteria Cotta

Located on the Upper West Side, Osteria Cotta serves up the best of both Italian and American cuisines. Using only the finest locally sourced ingredients, the chefs put together meals that are a cut above the competition. Whether you are looking for a quick lunch, a late night snack or a quick drink before hitting the theater, Osteria Cotta is the place to be. Their wine list is impressive, and the staff is friendly. The best part is that it’s open late, so you can pop in for a bite to eat after a night on the town.

In addition to pizza, Osteria Cotta serves an impressive array of wood fired roasted free range chicken. The best part is that the chicken isn’t too heavy, making it an excellent choice for a first date or reunion dinner.

Lucali

Among New York’s pizza-obsessed, Lucali’s pizza has become a rite of passage. The artisanal pizza is made with a hand-stretched dough and baked in a wood-fired oven. The pizza’s thin crust holds its shape under a velvety tomato sauce and three types of cheese.

Mark Iacono, the pizzamaker who owns Lucali, is a native of Brooklyn’s Carroll Gardens neighborhood. He worked for Pasquale Jones and Speedy Romeo before founding the pizza shop. He was born across the street from Louie’s Candy Store, the old candy shop that his father owns.

Lucali’s menu is limited to pizza and calzone. The pizzas are made with simple toppings. They’re a classic Neapolitan style.

Rossopomodoro

Located in the former Rexall Drug Store on Fifth Avenue, Rossopomodoro is a Neapolitan pizza chain with a number of branches around the world. Rossopomodoro’s pizza is a tasty if a bit pricey, but it’s still cheaper than going to Naples for a pie.

The aforementioned pizza is a no brainer, but the Rossopomodoro also has a surprisingly impressive list of Italian specialties, including spaghetti vongole and monkfish. The store also sells pantry goods such as olive oil and balsamic vinegar, along with a fine selection of caviar and charcuterie. It also has a cute little bar.

In terms of pizza, Rossopomodoro offers a number of red sauce pizzas. The most interesting pizza is the one that combines San Marzano tomatoes, mozzarella di bufala and Parmigiano-Reggiano. The pie is topped with arugula and a dash of prosciutto.

Buffalo

Located at 1308 Buffalo Road in Gates, this upscale restaurant boasts a wood-burning oven in the style of the legendary Sicilian chef Mario Batali. For lunch and dinner, the menu is full of artisanal pizzas, entrees and salads. You can order your pizza by phone, email or online.

The pizza is a bit pricey but the quality of the crust is well worth the price. The kitchen also has a full bar and a selection of wines. The restaurant serves lunch and dinner, seven days a week. The best time to order is mid-day. You can also order your pizza on the go with their delivery service.

Neapolitan style

Authentic Neapolitan style pizza is made with high quality ingredients, fresh mozzarella, and fresh basil. It is cooked in an extremely hot wood fire, producing a crisp and delicious pizza.

Neapolitan pizza is also known for its distinctive flavor. To make an authentic Neapolitan style pizza, you need to use Italian flour and fresh ingredients. Pizza ovens must also be made from wood. The wood fire gives pizza its signature flavor.

Authentic Neapolitan pizza is made with San Marzano tomatoes, fresh mozzarella, and basil. It is typically served with a simple tomato sauce. Pizza ovens should be heated to between 430 and 480 degrees Celsius. These temperatures will create large air bubbles in the crust, giving it a crisp and charred finish.

[doughbrainer]

Hey Fellas, Trying To Find A Good Shirt To Get One Of My Managers As A Birthday Gift, Which One Is The Winner?

[purelyfiction]

Oh, What a Mess

James Bond x (F) Reader

Word Count:  485 Words

Summary: Just a short little thing thanks to the december writing challenge. Prompt is... *drumroll* baking.

Triggers: None

Your apartment building’s community has been doing bake sales for years. All the profits went directly to a children’s hospital in the area. So, it was a no brainer to spend some time putting a couple dozen or two towards the sale. Which is exactly what you’re doing when Bond gets home from his latest assignment. The flat is smelling of vanilla, sugar cookies and cinnamon. 

“What do we have here?” James questions, dropping his duffel bag by the door, loosening the tie around his neck. 

“Bake sale. Every December my building hosts one for the children’s hospital downtown.” You speak, rolling dough in a cinnamon-sugar mix to start on your dozen of snickerdoodles. 

“And I’ve never witnessed this?” He questions, slowly stepping into kitchen, picking up one of the countless cookies there and taking a bite. He hums, slowly letting himself sit at the counter watching you with sharp eyes. It’s a valid question, considering that the two of you had been together nearly three years. So, he’s just not been around on the off occasion you do. 

“You’ve been busy.” A shrug leaves you as you’re placing dough on sheets and continuing the little conveyor belt you’ve got going on.

“This is true.” He’s wiping his hands of crumbs, standing upright now. “Do you need help?” James comes around to your side of the counter, watching your hands move. 

“The last time you made cookies the fire department was involved.” You scold, giving him a look. The whole apartment was flooded with smoke and the fire department was less than thrilled with the false alarm. Despite this, he’s growing eerily close to you. With your head tucked down, you’re working to finish off the last few cookies. 

“Yeah, but I’ve got a supervisor this time.” He hums as a hand rolls along the lower portion of your back, gripping your far hip and pulling you closer. Thumb rolls over your side as you finish up the batch, looking over your shoulder. 

“Oh yeah, that the case?” You hum, moving from his grip to carefully put the cookies in the oven. As you bend over to tuck the sheet into the oven, a hand is gripping your rear-end. With the oven door shut, you turn to look at the blonde, who has a wide smirk on his features. “I need to get this done, James.” You warn, as you move from the spot in front of the oven to the sink to clean out dishes, his lips attached to your neck as you’re scrubbing bowls. 

“Oh, but angel, we’ve got...” His gaze falls to the oven, “12 minutes.” A tilt of his head with amusement and far too eager eyes. 

You hand him a towel. “Good. 12 minutes to clean. Maybe while cookies cool we can heat up somewhere else.” You give him a wink and you swear you’ve never seen Bond move faster. 

[tedturneriscrazy]

Two Taco Dragon posts within a week?! It's more likely than you think!

(Made possible by having this week off, I might add)

@nikkydash

Today is another double feature, and my first foray into the sweet side of TD. First up:

Youtiao Churros!

What is youtiao, you might ask? They're basically Chinese donut sticks, often in a sort of star shape. Naturally this makes them a prime candidate for the churro treatment!

(Alternate name for this dish: Chinese donut churros)

Anyway, here's the recipe for the donuts:

A mise en place shot, including cinnamon sugar and the components of the chocolate sauce.

Raw donuts

Frying in action

Finished donut churros, coated in the cinnamon sugar. If you read the recipe, two strips of dough are supposed to stick together. Unfortunately I think I may have dusted the dough with a bit too much flour, so they ended up breaking apart in the oil. I'd be more upset by this, but it's still fried dough coated in cinnamon sugar, so it's hard to be too out of sorts.

A donut dipped in chocolate sauce (60% cacao bittersweet chocolate, heavy cream, and a pinch of five spice powder). Do I need to tell you how delicious this is? I certainly hope not. If you can't make fried dough, cinnamon sugar, cream, and chocolate taste good, you don't belong anywhere near a kitchen.

Now, these donut churros are all well and good, but we need a beverage to go with this. Many of you might go with coffee or Mexican hot chocolate, both fine choices. However, allow me to posit to you another, more thematically appropriate option:

Five Spice Horchata!

While the donut churros were a no brainer, this one was more of a risk. How did it pay off? Read on to find out!

A mise en place shot for your health

Here's a list of ingredients for the horchata:

White rice

Chopped almonds

Cinnamon stick

Licorice root

Star anise

Ginger root

Cloves

Evaporated milk

Regular milk

Vanilla extract (not shown)

Sugar

Water

Dry ingredients (save for sugar) in a bowl. These are covered in water and left to sit overnight to soften and allow the flavors to mingle. Drain this soaking water completely

Blend the contents of the bowl with the evaporated milk, then strain with a fine mesh strainer into a pitcher. Discard the solids.

Add sugar, milk, vanilla, and enough water to fill the pitcher and mix well. Chill thoroughly.

Stir before pouring into a glass with ice. Katana chopstick is optional, though some form of swizzle stick is recommended to keep the sediment dispersed throughout.

As I previously said, this one was an experiment. Normally horchata calls for just cinnamon as far as spices go. I had the bright idea to include the other four components of Chinese five spice in order to give it that Taco Dragon flair. So how did it turn out?

Y'all, this stuff FUCKS.

Like, holy shit, this horchata is absurdly delicious. My new favorite thing I've made for Taco Dragon.

Whether you like it or not will depend on how much you like the flavor of anise/licorice/five spice in general. Myself, I like these flavors quite a bit, and to my delight it mingles with the creaminess of the milk and robust texture of the rice and almonds beautifully.

In fact, I'm going to have to implore anyone reading this to make it for themselves.

To that recipe I would make the following additions:

2-3 pieces of licorice root

1-2 ¼-inch slices fresh ginger root

3 star anise pods

5-7 whole cloves

Soak it along with the other dry stuff, then follow the rest of the recipe as normal. Make it, drink it, love it. You won't be disappointed.

Suffice to say, my experiment was a resounding success! I'm so happy with how everything turned out! Amazing to think a silly little AU for a gay witch cartoon could lead to such wonderful culinary experiences.

I don't know when my next Taco Dragon post will be, but I do have a list of future dishes I plan to make. Until then, I'm gonna go make a big salad to counteract the three donuts I ate.

[rabbitcruiser]

National Dessert Day

Satisfy your sweet tooth with cakes, pastries, tarts and candies on Dessert Day, have a bake-off with friends or invent a brand-new delicacy of your own.

So, What is more fun than making dinner or lunch? Dessert. It can be made with all things that are sweet and juicy or tart and sour and can come out in ways that are warm and soft, flavorful and crunchy, but it’s always delicious. You can indulge dessert with a range of chocolates, candy, or pastries, cakes, and cupcakes, and what about tarts and pies? Preparing them can make the wait for them all the sweeter, or you can grab a pudding or two on the go just to make the day that much brighter. National Dessert Day is your excuse to indulge in your favorite treats.

Learn about National Dessert Day

Are you a starter or a dessert person? If you fall into the latter category, you are going to love National Dessert Day. This day provides us with the perfect excuse to let our sweet tooth take over. You can indulge in as many desserts as you wish, and no one can tell you to do otherwise! What could be better? From pastries and cakes to chocolates and mousses; there is a dessert for everyone. What’s your favorite?

If you do a little bit of digging online, you will see that there are some interesting facts and statistics about desserts and the most popular choices. Of course, you have probably heard of tiramisu, which is the world’s most famous Italian dessert. What about Sacher cake, from Austria, or Baklava, from Greece and the Middle East? Research different cultures and try new desserts on this day!

History of National Dessert Day

The origin of the word dessert comes from the French “desservir,” a word which here means “to clear the table.” This, of course, referenced the dish that came after the clearing of the main dishes served as part of the meal. The earliest references to the term dessert being used are in the 1600’s and arrived at the same time as the concept of serving a meal in courses, letting each part of the meal be its own experience.

While it may seem like a no-brainer now, the idea of serving a sweet repast following the main meal wasn’t something that was always done. Those masters of decadence, the French, were known to serve a sweet wine as an aperitif, and it didn’t take long before the concept of sweet followings to the main dish became commonplace.

The birth of the sugar and honey trade helped to bolster the idea of dessert as it became easier to obtain sweeteners, though for a long time it was still known as a lush decadence reserved for the wealthy.

National Dessert Day Timeline

1300

Filo dough is first used

This base for all sorts of delicious sweets is recorded as having been filled with different nuts and spices, though they may have been serves as appetizers as well as dessert.

17th Century

First dessert cookbook is made 

As New World plantations lower the price of sugar, more recipes for sweet dishes are explored.

1691

First recipe for crème brûlée is recorded

England, Spain and France all make claims on this delicious dessert, but the first printed recipe with this name is by a cook at the Palace of Versailles, in France.

1847

First edible chocolate bar is created

British company, J.S. Fry & Sons, makes the first chocolate bar from cocoa powder, cocoa butter and sugar.

2007

Guinness World Record set for most expensive dessert 

The famous cafe in New York City, Serendipity 3, sets the record for the most expensive dessert ever: $25,000 for a chocolate ice cream sundae decorated with gold.

How to Celebrate National Dessert Day

National Dessert Day encourages us to celebrate by selecting our favorite delicacies and indulging in them, while also exploring the ever-growing number of options we have to experience in the world of sweets. There are so many to choose from cakes, pies, fried dough, chocolate, tarts, candy, jellied desserts, and pastries; it’s all about choosing how you make them and what to make, and maybe even where to make it?

Dessert can happen at home with family, or you can pick them up from your local store, and there’s always grandma’s house? The only important question on National Dessert Day is “What is your favorite dessert, and how would you like it?” Maybe there’s an old family recipe or something that the bakery down the street made fresh that morning. Whatever you decide, National Dessert Day is your opportunity to indulge in your favorite treats and maybe relive some old memories while doing so.

From rich chocolate to sweet strawberries, there are many desserts you can make on this day. How about Sticky Toffee Pudding? This is a British classic. For those that are unaware, Sticky Toffee Pudding is a delicious moist sponge cake that is made with finely chopped dates. The star of the show is, of course, the toffee sauce that is poured over the top.

If you fancy something a bit more modern, how about Green Tea-Coated Chocolate Mousse? Green tea is a massive hit in desserts at the moment. The Strawberry Cobbler is another dessert worth a mention. For something spectacular, serve it with cream cheese and warm vanilla seed custard. It is warm, comforting, and will melt in your mouth.

Or, what about Sicilian Lemon Tart? The balance between the sweetness and tartness in this dessert is spot on. We could go on, and on, and on, and on… after all, there are so many delicious and mouth-watering desserts out there! All you need to do is a quick search on the Internet and you are going to find plenty of exciting recipes to try on this day.

Another fun way to celebrate National Dessert Day is by watching Charlie and the Chocolate Factory. When you think of sweet treats and chocolate, this is often the first thing that comes to mind. It is a great film, and it is something that all of the family can watch. So, prepare your dessert, whether it be an ice cream sundae or a comforting apple pie, and get yourself comfortable in front of the television so that you and the family can enjoy a good movie night together. What could be better?

If you are really feeling adventurous, you may want to try making your own dessert invention on National Dessert Day. After all, the best recipes out there usually started as a bit of trial and error. Get plenty of different baking ingredients in and have fun experimenting with different flavors.

You could even turn this into a bit of a bake-off competition with your family or friends. You can all have your own ‘workstation’ and then you can try everyone’s desserts to see who is crowned the winner. It’s always fun to do something a little bit different with your loved ones, isn’t it?

National Dessert Day FAQs

Where did dessert come from? 

Derived from the French word “desservir”, the word dessert means “to clear the table”, which seems fitting for the last course of a large meal.

Are desserts bad for you?

Some desserts that are high in fat, sugar and empty calories can be unhealthy, especially when eaten every day. But in moderation, it’s okay!

Can desserts be healthy?

Sure! Desserts that have a small amount of sugar and lots of fiber, like fresh fruit, applesauce, or frozen fruit pops, can be a healthy end to a meal.

What dessert is Italy famous for?

Most people would say that the most famous Italian dessert is Tiramisu, which is made with coffee, ladyfingers, cinnamon and sweet cream.

Should dessert wine be chilled?

Yes, sweet wines that are meant to be served after a meal should be chilled to between 6-10 degrees C or 45-50 degrees F.

Source

[smute]

OK SO I AM BY NO MEANS A PRO but I have researched croissants obsessively and my last attempt turned out amazing so... since some of u asked for tips, I'm gonna share what I've learned so far (also for future reference for myself lol)

kind of a no brainer but: try to keep the dough as cold as u can at all times

i used the butter with the HIGHEST fat content (= lowest moisture content) i could find. avoid anything with the words soft or easily spreadable! you want butter that is solid at cold temps

i would avoid recipes with egg and super high hydration doughs. mine was 53%, which is still too wet imo. it worked out fine but it wasn't easy to handle at all. i've seen recipes with up to 60% hydration which seems absolutely batshit insane to me. they're harder to handle and ferment faster, which can result in a sour flavor which is the last thing i want in a butter croissant [insert rant abt sourdough croissants here]. i ended up using a combination of several recipes (see below) but next time i'll add less water/milk and more butter and i'm gonna aim for 45-50% hydration. the détrempe is supposed to be highly enriched and not very moist in order to slow fermentation. mine was rising way too fast and it became super supple very quickly. even straight out of the fridge it felt too soft. im guessing that a drier dough would also result in more defined layers. (to caluclate hydration divide the weight of the water [or other liquid] by the weight of the flour and multiply the result by 100)

last but not least i made sure to work my dough thoroughly before the first rise. it should be stretchy and glutinous but not sticky (do a windowpane test). let the dough rest in the fridge in between turns

for the détrempe:

300g flour (plus more for dusting)

30g sugar

1 tsp salt (or more to taste)

5g active dry yeast

80g water (too much imo)

80g whole milk

30g butter, diced (not enough imo)

(butter should be cold, everything else room temp. you should have a smooth dough with a shiny surface BEFORE incorporating the butter. i did it by hand so it took 20 min of kneading, plus another 10 minutes after adding the butter... a stand mixer might be faster though)

for the lamination:

170g butter (you might be able to get away with less, depending on the richness of the dough, most recipes i saw used a butter block about half the weight of the dry ingredients)

the process is largely the same in most recipes but i did 1 french fold + 3 letter folds (this is a handy tool) for a total of 55 layers. some do more, some do fewer

in my experience its very easy to overproof this dough so i did just the initial rise at room temp, and only cold rises after that to slow fermentation. final proofing at room temp

also: make sure to deflate properly! the lamination is much easier with a dense dough

lastly, one of the biggest problems is butter leaking out in the oven before the dough layers have a chance to bake. according to everything ive read it seems to be CRUCIALLY important to properly proof the croissants so that the individual dough layers can absorb enough of the butter beforehand (but!!! too long and the layers will stick together) the croissants are already very soft and delicate but your final proofing can take around 2 hours. the croissants should double in size and look bloated and jiggly. queen and icon claire saffitz put hers in the fridge for an hour before baking to solidify the butter layers. (idk if the 15°C difference between my kitchen and the fridge actually matters when they're about to go into a hot oven anyway, but hey, she's claire saffitz. then again, she also used a 55% hydration dough so idk what kind of sorcery she's got going on.) the MOST important thing seems to be the right temperature. i baked my first batch at 190°C, which a lot of recipes recommended, but that ended up in a pool of butter.... the second batch i baked at 205°C for 10 minutes + another 10 minutes at 190°C and they came out perfect. but every oven is different, so... trial and error.

[unwritrecipes]

The Book on Pie's Blueberry Clafoutis Pie-Famous Fridays

Happy Friday, my friends! Who’s ready to bake some pie?!! Today we celebrate renowned baker Erin McDowell and her wonderful and extremely comprehensive cookbook, The Book on Pie: Everything You Need to Know to Bake Perfect Pies. Whether you’re an expert pie baker or a complete novice on the pie baking front, as long as you ❤️ pie, this Famous Fridays is for you!

There are tons and tons of amazing recipes for pie in this book and it would have been extremely difficult to pick which one to feature but for the fact that my fridge is full of farm-fresh picked blueberries right now, so choosing this Blueberry Clafoutis Pie, was a no-brainer (told you I’d be unleashing a storm of berry recipes!!)

But before we get to this lovely summery pie, I just want to talk about how truly terrific and aptly named this cookbook is. In addition to a slew of fabulous sweet and savory pie recipes, you will learn everything you need to know about crimping and braiding and the lattice technique, how to blind and par-bake and dock, what special tools and pie plates to use and all different sorts of pie toppings, from streusel to nut butter whipped cream to dark chocolate drippy glaze! And everything is written so clearly with helpful little tips and accompanied by stunning glossy photos that you feel confident that no matter which recipe you try, you’re bound to succeed. In other words, this book is a keeper that I really think you’ll use for years and years!

And now finally, onto Blueberry Clafoutis Pie!!! Traditionally, a clafoutis is a homey French crustless dessert made with cherries that has an eggy batter that gets poured over the fruit and baked. Here, Erin brilliantly translates that into pie form, so that the blueberries get surrounded by a light custard AND you get the magic of an all-butter pie crust. So many great flavors and textures!!

Once you’ve put together and par-baked your pie crust (take a look at this post for how to do all that), you brush it with a little egg wash and fill with your berries

Next you whisk together the custard, pour it over those berries

And bake! Easy-peasy and done!

The filling is slightly creamy and perfectly balances out the juicy berries and crisp golden crust!

Unfortunately, I don’t have a cut piece to show you because I brought it to my sister’s house and it sort of got pounced on and disappeared before I could get my camera out, but that only shows how much it was loved, right?!! And sure, I could make this again (and I will) but I wanted you to have this asap since we’re really in the middle of blueberry season right now. In any case, I hope it inspires you to make your own!

So…get yourself a copy of The Book on Pie as soon as you can—with all the fresh fruit around, now is such a great time to bake pies and have a wonderful, safe and pie-filled weekend!!xoxo

The Book on Pie’s Blueberry Clafoutis Pie-Famous Fridays

Makes one 9-inch pie

Prep Time for Crust: 15 minutes, plus several hours chilling time, rolling out and par-baking. Prep Time for Filling: 10 minutes; Bake Time: 45-55 minutes

Ingredients

For the crust

1 ½ cups unbleached, all-purpose flour, plus extra for rolling out

1 ½ teaspoons sugar

½ teaspoon salt

8 tablespoons (½ cup) unsalted butter, cut into small cubes and chilled

⅓ cup cold water

1 teaspoon cider vinegar

Ice Cubes

1 large egg whisked with 1 tablespoon cool water, for egg wash

For the filling

10 ounces fresh blueberries

1 vanilla bean, cut lengthwise

½ cup sugar

¼ cup unbleached, all-purpose flour

1 cup whole milk

⅓ cup heavy cream

3 large eggs

½ teaspoon fine sea salt

Pinch of cinnamon

Confectioners’ sugar for dusting, optional (I didn’t use)

The Recipe

1. For the crust: Add the flour, sugar and salt to the bowl of a food processor and pulse a few times to blend. Add in the chilled butter and pulse a few times until the butter has become the size of small peas.

2. Into the ⅓ cup cold water, add the vinegar and stir. Then add enough ice cubes to raise the level to ½ cup. Add 2 tablespoons of the mixture to the flour mixture and pulse a few times to incorporate it. It will look very crumbly. Then add 1 more tablespoon and pulse again a few times. You should see the mixture start to come together in a shaggy way with lots of crumbly bits. If you absolutely think you need to, add one more tablespoon of water. I never need to—it’s better for your dough to be too dry than too wet.

3. Turn the crumbly dough out onto a very lightly floured surface and gather it all into a ball. Make sure to scrape out the bowl of the processor—sometimes some of the wet parts of the dough get a little stuck and form the whole thing into a ball. Then flatten into a disk, wrap well in plastic wrap and chill for several hours and even better, overnight.

4. When you are ready to roll out the dough, flour a board or counter with a little flour and flour your rolling pin too. If the dough is very stiff (mine usually is) let it sit out on the counter for about 20 minutes till it seems pliable. Roll out the dough, rolling from the center out and to a corner, then lifting the dough off the surface of the board and giving it a little ¼ turn and rolling again, repeating the process until you’re rolled the dough out into a circle that’s a couple of inches wider in diameter than the pie plate.

5. Fold the dough in half and transfer to the pie plate, unrolling it and then carefully easing it down onto the bottom and sides—no stretching! Fold the overhang over and crimp/decorate the edges any way you like. The easiest way is to just use the tines of a fork pressed into the dough to create a little pattern. Now prick the bottom and sides all over with the tines of the fork.

6. Place the pie plate in the freezer for 30 minutes.

7. Meanwhile preheat your oven to 425ºF. When the 30 minutes are up, line the pie with a piece of aluminum foil or parchment paper and either pie weights or beans. If any of the edges stick out, cut little pieces of foil to fit over them. Bake about 15 minutes and then remove the foil and weights. Return to the oven for about 2-4 minutes more until crust is golden brown and transfer to a wire rack to cool completely.

8. To make the filling: Place a rack in the bottom third of the oven and preheat oven to 350ºF. Line a baking sheet with parchment paper and place the cooled pie shell onto it. Brush the pie shell all over with the egg wash and then fill with the berries, spreading them out evenly. Set aside.

9. Place the sugar in a medium bowl and scrape the seeds out from the vanilla bean into the bowl (discard the pod, or add to some sugar to make vanilla sugar). Use your fingers to rub the vanilla bean seeds into the sugar so that the sugar gets infused with the vanilla. Whisk in the flour. Then add the milk, cream and eggs and whisk well to combine. Whisk in the salt and cinnamon. Pour the liquid over the berries in the crust and kind of spread it around if it doesn’t distribute evenly.

10. Bake for 45-55 minutes, until the custard is set at the edges but the center is still a little jiggly when you gently shake the pan. Let cool on a wire rack and either dust with the confectioners’ sugar or not and serve. You can serve this while it’s still warm or at room temperature. Like all fruit pies this is best on the day that it is made.

Enjoy!

Note: Recipe adapted from The Book on Pie by Erin Jeannne McDowell. I used this pie crust recipe because it’s been my reliable go-to for years now, but I have used Erin’s too and it’s also terrific.