#headers red hot chilli peppers

[iconsfinder]

[muscover]

୧ ‧₊˚ red hot chilli peppers ⋅ ☆

୧ ‧₊˚ vundabar ⋅ ☆

୧ ‧₊˚ the strokes ⋅ ☆

[cacoetheswriting]

celebrity skin. [masterlist]

pairing: rockstar!eddie munson x popstar!fem!reader total word count: tbc summary: as corroded coffin frontman, eddie munson regards himself as perhaps the most important person in the 90s music scene. that is until he meets you — america's favourite starlet. things evolve pretty quickly from there.

content warnings: 18+, minors dni: smut with a rather angsty plot, suggestive & mature themes, adult language, use of pet names, mutual pining, mentions of recreational alcohol & drug consumption, emotional hurt / comfort, topics of guilt / regret, general family drama — if i missed anything, pls let me know! also, pls read the warnings for each individual chapter.

psa: images used in the headers don’t depict readers physical attributes! these are also described vaguely in the story, only that she’s a little shorter than eddie.

part one | part two | part three | part four | part five | part six | part seven | part eight | part nine | part ten

blurbs & things:

honesty: the music video

a/n: the following are some songs that inspired this story / keep inspiring this story. i'll probably be adding as i write along, but feel free to also share some that remind you of eddie + the starlet.

hole - celebrity skin | taylor swift - miss americana & the heartbreak prince | the cure - just like heaven | maisie peters - not another rockstar | red hot chilli peppers - californication | måneskin ft. tom morello - gossip | inhaler - if you’re gonna break my heart | r.e.m. - shiny happy people | nasty cherry - six six six | fleetwood mac - silver springs | lana del rey - fuck it i love you | u2 - mysterious ways | rod stewart - sailing | suki waterhouse - to love | lenny kravitz - i belong to you | guns n’ roses - don’t cry | taylor swift - don’t blame me | ringside - tired of being sorry | cigarettes after sex - motion picture soundtrack | future islands - deep in the night | letters to cleo - i want you to want me

[hisokasbungeegum-4]

Welcome to my blog

hello, i’m Sum (or just bungee/gum)& my pronouns are she/them!!

Basically just a spam account

-> my birthday is july 17 & i’m a cancer!!

-> I’m bi sexual but really just bi-myself

-> a whore for Tsukishima, Sakusa, Ushijima, Tendou, Kenma, Kyotani, Kiyoko, Iida, Bakugo, Tokoyami, Tsuyu, Mina, Shigaraki, Hisoka(obviously), Inosuke, Juuzou, Fushiguro, Inumaki, Maki, AND Sangwoo (there are no good female characters T-T )

Die straight or hydrate

-> my time zone is Earstern time (ET)

-> DO NOT INTERACT with me if you are racist, homophobic, sexist, hateful, or disrespectful in any way.

ఌ currently

Watching: Demon Slayer, HxH, Kuroko No Basket, and The Disastrous life of Saiki K

Watched(in order I watched) : A Silent Voice(movie),Tokyo Ghoul, Haikyuu, Given, Terror in Resonance, Yuri on Ice, BNHA, The Millionaire Detective, The Promised Neverland, Your Lie in April, Rascal Does Not Dream of Bunny Girl Senpai, Wave Surfing Yappe, Toliet Bound Hanako-Kun, Sk8 the Infinity, Erased, A Stranger by the Beach(movie), Dou kyu sei(movie), Bakuten, Jujutsu Kaisen, Dakaichi, High Rise Invasion, Words Bubble Up Like Soda Pop(movie), A Whisker Away(movie), Demon Slayer, Blue exorcist, Re-main

Reading: Jujutsu Kaisen Manga

Favorite song atm: Aerials by System of the Down, Cant Stop by Red Hot Chilli Peppers, and Take Me Out by Franz Ferdinand

Favorite bands/artists: MGK, P!ATD, Girls like Boys, Paramore, Fall Out Boy, Pierce the Veil, Bullet for my Valentine, Sleeping with the Sirens, Rude-A, and Mars Mignon

Header art credit to @cryptidmullet

[metamorphobic]

Congrats on 5000!! I know no context for the piece at all, but I associated Moldau by Bedrich Smetana with your blog, since both make me think of beautiful places I’ve never been. I’m curious what you think of the vibes from my blog.

Thank you! I'm gonna say this playlist is entirely based on your header so it might make zero sense but enjoy regardless.

• hazel - cavetown

• drive under the moon - Pecos Hank

• black hole sun - Mimi Goese

• scar tissue - red hot chilli peppers

• tendrils - sons of an illustrious father

[tastebotanical]

Carrot and Coriander Tart

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Carrot and Coriander (Cilantro) Tart

This easy, make-ahead Carrot and Coriander Tart has a brilliant balance of sweet and savoury. Carrot and coriander is a classic flavour combination. It is often found in soup and salads but I thought it would work in a tart. The addition of the green herby flavour of coriander highlights the sweet, earthy taste of the carrots. I roast the carrots before adding them to the tart in order to bring out their flavour.

There are not very many recipes for Carrot Tarts but lots for those filled with squash or pumpkin. I think this is a pity as carrots have the same flavoursome sweetness and are available all year around. In addition, they are a fantastic partner for warm spices such as cumin, ginger and coriander. I also have another recipe for a different type of Carrot Tart, which uses whole carrots with orange and ricotta on a base of puff pastry.

What you need to know about this Carrot and Coriander (Cilantro) Tart

I generally make my own pastry. After years of avoiding doing this, I found out quite recently that it is actually quite quick and easy. I think home-made shortcrust pastry tastes better than ready-made too. However, if you do not have the time or inclination to make your own pastry, it is fine to use ready-made.

Whether you make your own pastry or use ready-made, it is really important to bake the empty pastry case before adding the filling (step 7). This will ensure that the pastry is cooked through and that the base of the tart is not soggy.

Roasting the carrot slices in the oven is a vital part of this recipe as it brings out their natural sweetness. This is further enhanced by adding the dry spices – cumin, ginger and coriander – and a little honey. I use this method of preparation to make a side-dish, Spiced Carrots with Lemon and Honey, which can be eaten either warm or at room temperature.

I think the combination of fresh coriander (cilantro) and carrot is brilliant. However, I know that not everyone is a fan of this distinctively-flavoured herb. If you like the sound of this tart but are a hater of fresh coriander, you can just leave it out. Alternatively, you could substitute another fresh herb, such as parsley.

This tart can be eaten hot from the oven or at room temperature. If you are not going to eat it immediately after you have made it, allow it to cool to room temperature. You can then keep it in the fridge for two or three days. When you are ready to eat it, remove it from the fridge and leave for at least an hour at room temperature so that it is no longer chilled. If you eat it when it is chilled, the flavour will not be as good.

What goes well with Carrot and Coriander (Cilantro) Tart?

I make this tart all year around. In winter, I will serve it hot from the oven along with potatoes, either baked or boiled, and a green vegetable. In summer, I generally serve it with a choice of salads. I tend to include a carbohydrate-based salad – such as potato salad or a pasta or rice salad – plus a green salad and one other salad. I have a lot of salad recipes and some of my favourites to go with my Carrot and Coriander Tart are listed below.

Broad Bean Salad – the freshness of green broad beans and the saltiness of feta cheese goes very well with the sweet, roasted carrots

Fried Aubergine (Egg plant) with Soy and Honey – this easy salad has a sweetness from the honey and a brilliant umami flavour from the soy. Honestly, if you think you don’t like aubergine, you need to try this salad!

Red Cabbage Coleslaw – simple, crisp cabbage and carrot, sweetened with apple, in a light mayonnaise dressing.

Roasted Beetroot Salad with Yogurt and Tahini – the sweetness of the roasted beetroot and the earthiness of the tahini are a good flavour combination with the carrots and coriander in this tart.

Roasted Pepper Salad – a really simple salad using sweet roasted peppers which go very well with the sweetness of this tart.

Thai Cucumber Salad – a fresh, Asian-inspired salad which balances the sweet flavours in this tart.

Loved this recipe? Check out the Recipe Index

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Carrot and Coriander Tart, some of my favourites from this are listed below.

Asparagus Quiche

Beetroot Tart

Butternut Squash Tart with Chilli and Sage

Caramelised Onion Tart

Carrot Tart

Crab and prawn tart with chilli, lime and coriander

Feta Quiche with Roasted Peppers

Garlic Tart

Herb Tartlets

Onion Tart with Wild Garlic

Shallot Tart with Thyme and Anchovy

Smoked Salmon Tart with Prawns

Spinach Tart

Tomato Tart

Loved this recipe? Check out the Recipe Index

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Carrot and Coriander Tart

★★★★★ 5 from 4 reviews

Author: Tastebotanical

Prep Time: 15

Cook Time: 55

Total Time: 1 hour 10 minutes

Yield: Serves 6 1x

Category: Tart

Method: Baking

Cuisine: English

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Description

This easy vegetarian tart combines the classic flavours of carrot and coriander (cilantro).

Scale 1x2x3x

Ingredients

For the pastry:

275 g (10 oz) plain flour

125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)

Salt

A little water 

For the filling:

450 g (1lb) carrots

1 tablespoon olive oil

Salt and pepper

1 teaspoon ground cumin

1 teaspoon ground ginger

2 teaspoons ground coriander

2 teaspoons of runny honey

A large bunch (approximately 25 g or 1 oz) of fresh coriander

120 ml (4 fluid oz) double cream

2 eggs

Instructions

Set your oven to 180 C, 350 F or Gas Mark 4.

Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.

Peel the carrots and chop into thin disks.    

Put the carrot disks onto a baking tray.  Add the olive oil.  Season with salt and pepper.

Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.

Remove the carrot disks from the oven and put  in a bowl.  Add the cumin, ginger and ground coriander together with the honey.  Stir to combine and set aside to cool slightly.  

Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.

Crack the eggs into a mixing bowl, add the cream, and beat until combined. 

Wash and finely chop the fresh coriander.

Place the carrot mixture and chopped coriander in your pastry case and then pour in the egg mixture.

Place your quiche or flan dish in the oven and cook for 25 minutes.

The tart can be eaten hot, room temperature or cold.

Keywords: carrot, coriander, cilantro, tart, quiche, vegetarian

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This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and  Petra @ Food Eat Love

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[cacoetheswriting]

a best friend eddie story + collection of drabbles

pairing: eddie munson x fem!reader total word count: 31k tags/content warnings: best friends to lovers, slow burn, mutual pining, suggestive & mature themes, adult language, use of pet names, emotional hurt / comfort, self-doubt / insecurities, recreational drug use, topics of death / grief — pls also read cw's for each part & if i missed anything, let me know!

summary: a story about two kids trying to navigate through love and loss, inevitable goodbyes, various reunions, friendships and hardships, joy, heartbreak, plus surviving the upside down - all to the sound of Janis Joplin's Pearl.

& psa: images used in the header don’t depict readers physical attributes! these are also described vaguely, if at all, in the story.

1980

⪼ your first conversation with eddie (october)

1984

⪼ eddie realises he might like you as more than a friend (march)

⪼ eddie comes to terms with his feelings, pushing you away in the process (may/june)

⪼ last moment with eddie before you leave for college (august)

⪼ eddie & reader catch up on the phone (september)

⪼ a kiss, a fight, & the end of a friendship? (november / december)

⪼ the letters (november / december)

1985

⪼ a rather dramatic reunion, after months of not speaking (june / july)

⪼ eddie & reader try to navigate through their feelings (october)

⪼ can celebrating nye together lead to a kiss at midnight? eddie for sure hopes that it can (december)

1986

⪼ valentine’s day

⪼ eddie and the end of the world (march)

⪼ apologies, confessions, and plans for the future (may)

⪼ the start of something new (august)

a/n: the following are some songs i think they fit perfectly with their story, so i wanted to share them with you.

janis joplin - me and bobby mcgee | conan gray - the exit | dolly parton - i will always love you | the weekend - die for you | måneskin - the loneliest | kate bush - oh to be in love | u2 - sunday bloody sunday | red hot chilli peppers - eddie | ethel cain - sun bleached files | leonard cohen - hallelujah | boston - more than a feeling | taylor swift ft. bon iver - exile | red box - why so few | milky chance - frequency of love | janis joplin - cry baby

main masterlist

[tastebotanical]

Tomato Tart

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Fresh Tomato Tart

This Tomato Tart showcases both the look and taste of sweet, seasonal tomatoes.   A pastry case holds the sliced tomatoes which are surrounded by a savoury custard made with eggs, cream and strong cheddar cheese. A few chopped chives are added to enhance the flavour.

This Tomato Tart can be eaten hot, warm or at room temperature. It is a great vegetarian make-ahead recipe which can be served at lunch or dinner or taken on a picnic.

I make a lot of tomato-based dishes but in many of them the tomatoes are reduced to a sauce.  The taste is great but it doesn’t look so pretty!  My aim was to create a tart where their beauty and variety could be seen as well as their taste enjoyed. There are so many different varieties now available in stores, or to grow in your garden, in such a range of sizes and colours from yellow to orange to deep red.   They look beautiful and are great eaten  just as they are in salads or as an accompaniment to cold dishes.  However,  I came up with the idea for my Tomato Tart  because I wanted a cooked dish which retained their beautiful colours and shapes as well as highlighting their taste.

Recent posts on tastebotanical

Plum Crumble

Apple Ice Cream

Plum Gin

Salted Caramel recipe

Blackberry Ice Cream

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What you need to know about this Tomato Tart recipe

I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. So, if you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.

Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 15 minutes before you add the filling (step 3). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.

You can easily remove the skins from the tomatoes by immersing them in boiling water and then cooling them down in cold water (step 4). Make sure that you don’t leave them in the boiling water for too long or they will start to cook and may go a bit mushy.

I use a strong, extra-mature cheddar cheese in this recipe. You can use other hard cheeses but make sure you use one with a strong flavour. You need this to balance the sweetness of the tomatoes.

In this recipe, I add chopped chives to the Tomato Tart. I often add chives to a tomato salad and think that the combination works well together. However, you could use other herbs if you prefer. I think basil or oregano would be good alternatives.

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Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Asparagus Quiche is a simple quiche-style savoury tart that highlights the taste of fresh asparagus. I also have a very simple Asparagus and Herb Cheese Tart which uses ready-made puff pastry.

Two kinds of onion tart – Caramelised Onion Tart which is based on sweet, slow-cooked onions and another version, Onion Tart with Wild Garlic, which has the addition of fresh herbs. I also have an easy Shallot Tart with Thyme and Anchovy which uses ready-made puff pastry.

I also have two very different carrot-based tarts. Carrot and Coriander Tart combines these two classic flavours in a simple quiche-style savoury tart. Carrot Tart uses ready-made puff pastry and combines large pieces of carrot with orange and soft cheese.

Beetroot Tart is deliciously sweet and earthy. 

Spinach Tart combines leaf green spinach with feta and crunchy pine-nuts.

Butternut Squash Tart with Chilli and Sage also has a sweetness to it but this is off-set by the addition of a little hot chilli.

Feta Quiche with Roasted Peppers is a fantastic comination of rich, smoky roasted peppers with salty feta cheese.

If you love garlic, you will like my Garlic Tart which is a celebration of one of my favourite flavours!

I also have a couple of fish-based recipes. My Crab and Prawn Tart has Asian-inspired flavours of coriander, lime and chilli. My Smoked Salmon Tart with Prawns is easy to make and is perfect for a celebratory meal or party.

In addition to larger quiches and tarts, I also have a recipe for individual Herb Tartlets which are great as canapes or snacks.

Loved this recipe? Checkout the Recipe Index.

Tomato tart

Fresh Tomato Tart recipe

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Tomato Tart

★★★★★ 5 from 1 reviews

Author: Tastebotanical

Prep Time: 20

Cook Time: 40

Total Time: 1 hour

Yield: 1 tart serving 8 people 1x

Category: Tart

Method: Baking

Cuisine: English

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Description

This make-ahead, vegetarian Tomato Tart using sweet, juicy tomatoes, fresh chives and tangy cheese is the perfect choice for a summer lunch or picnic.

Scale 1x2x3x

Ingredients

For the pastry:

275 g (10 oz) plain flour

125 g (4 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)

Salt

A little water

For the filling:

150 ml (5 fluid oz) double cream

4 eggs

150 g (5 oz) strong cheddar cheese (grated)

Salt and pepper

A large bunch of fresh chives (around 15 stems)

6–7 assorted tomatoes – I use various sizes and colours as I think it looks nice!

Instructions

Set your oven to 180 C, 350 F or Gas Mark 4.

Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.

Roll out your pastry and use it to line your quiche or flan dish.   Bake for 15  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.

Remove the skins from your tomatoes.  I find the easiest way to do this is to immersing them in boiling water for around 1 minute and then immersing in cold water to cool them down (so that they are not too hot to handle and do not continue to “cook”).  The skins should then be easy to  peel off the tomatoes.

When you have skinned the tomatoes, slice them into thin discs.

Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.

Chop your fresh chives and add them to the egg, cream and cheese mixture and season with salt and pepper.   Pour the mixture into your pastry case.

Place the tomato discs on top of the mixture in the pastry case.

Place your quiche or flan dish in the oven and cook for 25 minutes.

The tart can be eaten hot, room temperature or cold.

Tomato tart

Keywords: tomato, tart

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