#recipe friday

[angelmush]

plush vanilla cake w a vanilla milk soak, gently whipped cream + sugared stone fruits (white peaches n plums) that i made yesterday

[axx1s]

woke up to this drawing I didn't draw. 4give me.

[obsessivetherian]

[aesethewitch]

Free Tarot Friday!

Okay okay okay. I didn't do free pulls last week (busy, then in pain, then exhausted from being in pain), SO I'm starting early today.

I'll be doing free one-card pulls this evening from now until I either run out or get tired. I'm starting with what's already in my inbox (only one or two, I think), then I'll move on to asks sent today.

To get a reading: Read the rules. Send an ask, get a single card pull. One question per ask, one ask per person. Repeat requesters from past FTFs are fine.

Want a guaranteed reading? More cards? In-depth analysis? Commission me here (and peep the June Specials!). Enjoy your free pull or my other work? Tip me here.

[askwhatsforlunch]

Ginger Gimlet

For a refreshing tipple with a kick, try this Ginger Gimlet, a simple but beautiful concoction. And if you're treating yourself entirely, may I suggest sipping a very cold Ginger Gimlet in a deliciously hot bath with an entertaining radio play on the wireless perhaps? It's absolutely blissful (and practically medicinal!) Happy Friday!

Ingredients (serves 1):

8 ice cubes

1 small lime

30 millilitres/1 fluid ounce (2 tablespoons) Ginger Juice

15 millilitres/1/2 fluid ounce (1 tablespoon) Simple Syrup

75 millilitres/2 ¼ fluid ounces (5 tablespoons) good quality Gin (like Hendrick’s)

Place ice cubes in a shaker. Thoroughly squeeze lime juice and pour over the ice. Add Ginger Juice, Simple Syrup and Gin. Close shaker tightly, and shake energetically. 

Strain into a cocktail or coupe glass.

Enjoy Ginger Gimlet immediately.

[weepingfoxfury]

The man on the radio has returned for all things Friday ... tells the tale of his impromptu stage taking and drumming ... slides with ease from Hakuna Matata to Swan Lake ... presses the button to introduce the traffic lady. More crazy car stuff in Dublin due to the musician whose name I will not mention.

The chef on the radio steams in laden with mackerel, sea bass and puy lentils. "I'm using Bay leaves with this recipe", he says ... "Did you just say Baileys?" asks the man on the radio ... "Did I say what? asks the chef ... "Baileys ... did you say Baileys? Cos that's an odd combination if you did". The chef giggles and says no, definitely Bay leaves but feel free to drink Baileys whilst you're cooking.

Today's groaner: a pessimist sees a dark tunnel ... an optimist sees light at the end of the tunnel ... a realist sees a freight train ... the train driver sees three idiots standing on the track ;-D badoom tish ... here all week!!

Survived yesterday's very rainy, umbrella filled shiny metropolis trip part deux. Phew! In and out in 2 hours, but life still feels slightly out of focus. Now back to hiding out and looking at the little things. I'll be keeping 'the umbrella' and water wings close to hand after yesterday's downpours ... ensuring my fingers are crossed that the lovely Fermata feels like eating today ... and rest assured the coffee will be flowing ...

[boyfeminism]

this job is so stressful to me like. im doing okay im doing better than i started but ive basically been put into a pseudo management position with very little real responsibility other than "fix it" and "advocate for it" and even less power to make it happen but like. i Hate management and i have a hard time sticking up for myself and keeping a cool head when doing so, which means when someone who i Know doesnt do his job is giving me bullshit numbers its hard to know where to give ground and where to be firm. and this kitchen is a disaster but like other baking jobs have Such a high standard that like. would i even manage a job where the kitchen Wasn't a total sinking ship? ive got less than a year of baking experience, mostly in bread, and everyone wants pastry. a chef from corporate asked me if id been to culinary school and it was both flattering and made me feel like kind of a fraud. a sous chef (who i really liked but her last day is tomorrow) asked the same and when i said no elaborated that i carry myself and have the attitude of someone who did (in a good way) which was Also flattering but like. she sent me a pastry position she found online that wanted someone who knew how to do laminated pastry and it just. i feel so small!!! this is something i like a lot and the new head chef of the baking department says he can tell i have talent and im eager to learn and he knows i can do this and that im doing a good job so far but its genuinely so stressful i think about work constantly ive never worked a job where ive had this much expectation put on me.

plus its so insulting when they tell me my product "doesnt look good" bc theyre 1) premade frozen bullshit and 2) packaged poorly bc we have no other options. fuck off dude you come and make these shitty turnovers, asshole. i know how to tell when a cookie is done. fuck off. like i am the First to tell you when something ive made is not up to my standard, not in a self depricating way but in a constant effort to do better. i Know when the cookies are too dark. I know when the turnovers didnt get egg washed. i know when the batter was overmixed. i know when something is Off but i dont know the cause and know when to ask someone who should know more than me. i dont need you to tell me when something is off, Especially when like. it isnt lmao

[popculturelib]

Fanzine Friday #30: Uncle Sel's Sweet Tea Biscuits

Ingredients:

2 1/2 cups flour

2 tsp. baking powder

pre heat oven to 400 [no unit given]

1/2 cup dry sweetner from neighbour

3/4 cup margerine from local midnight grocer

1 cup water

1/2 cup diced apples or berries (optional)

Directions:

combine dry and wet ingredients in a bowl

grease a cookie sheet

form balls of dough with your non-commital hands

balls the size of skate board wheels

allow one inch between biscuits

bake approx. 12 mins. Or until golden brown

Yields approx. 10 biscuits

Strong advisory: use oven light if working

from Salt & Slush: Winter Recipes Nova Scotia (2000s) by Sarah and Sonia. Spelling reproduced as seen in original.

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

[canongf]

i want to reset my animal crossing island. no i don't. yes i do. no i don't. yes i do.

[softpawsxd]

My Hyperfixations since 2023:

13: Elinor Wonders Why

This one is the most underrated PBS Kids shows in my opinion, And i really adore Ari Bat who's my comfort character now!

12: Littlest Pet Shop

This fandom was such a cutesy childhood show based on the toyline of the same name, And my new comfort character from the fandom is ButterCream Sundae!

11: BreadWinners

Although many people hates its extreme grossness and stuff, I found this show funny nowadays, And i love SwaySway so much that he's becoming one of my comfort characters!

10: Pucca

One of my childhood fandoms in South Korean history, And my main comfort ship is Pucca and Garu but in my AU they're such Toric cuties!

9: The Epic Tales Of Captain Underpants

This Netflix show that's based on the comic/novels by Dav Pilkey is very awesome and underrated in my opinion, And i love Mr. Krupp, Captain Underpants, George and Harold very much!

8: Modern Objects (AKA One of my fav object shows along with Inanimate Insanity, Object Havoc and Object Invasion)

This object show's my number 1 favorite fandom that ever existed in the whole OSC, And my comfort character from this fandom is Bucket!

7: Xavier Riddle And The Secret Museum

This is my number 1 favorite PBS Kids show of all time and it really reminds me of Calvin and Hobbes and Peanuts, Also Brad Meltzer is my bab... I mean favorite character from the fandom!

6: Friday Night Funkin'

Although this fandom is really toxic as hell, I really adore the art style, Musical gameplays and the character deisgns and that's why i love making Friday Night Funkin' OC's!

5: Disney Plus' Diary Of A Wimpy Kid

This Disney animated movie fandom is really cool, And i even loved the animated adaptation of "Rodrick Rules" most of all!

4: The Paul Rudish era of Mickey Mouse (AKA The Wonderful World Of Mickey Mouse)

It's extremely underrated for me and its art style is so hilarious, And that's why Disney Plus is so nice!

3: Monica'S Gang

This one is one of my most favorite fandom in Brazilian history, And i love Jimmy Five a lot that he's becoming my comfort character!

2: The Emoji Movie (Sorry about The Emoji Movie haters...)

I know it's very unfunny and cringy but trust me, I do really enjoy it and JailBreak is now one of my fictional crushes.

1: TheOdd1sOut's OddBalls

This one is my number 1 fandom that ever existed on Netflix because it's based on the famous YouTuber known as James "TheOdd1sOut" Rallison, And i even made AU/LGBTQ+ headcanons (Even though TheOdd1sOut himself does NOT support the LGBTQ+ community yet, But still! X3) since i love this show so much!

[woodelf68]

For @nostalgiamonth's "Food" prompt. The classic Jell-O recipe book, first published in 1962 by the General Foods Corporation as far as I could find. There's no date inside my copy of it.

Powdered Jell-O gelatin was first introduced in America in 1897, as a way to make gelatin-based dishes quicker and easier to make. It's popularity soared in the 1930s with the advent of electric refrigeration, with sales peaking in 1968, after which they began a slow decline over the next two decades. As more and more women entered the work force, they didn't have time or energy to craft elegantly molded desserts and salads to show off their creativity in the kitchen, at least not on any kind of a regular basis. By the late '80s, with sales having decreased by 50% since their peak, the brand changed to marketing their product as a kid's snack, and selling it pre-made in plastic cups. I can't imagine anything more boring, so let's return to the sixties, when Jell-O briefly offered such flavours as celery, Italian Salad, Mixed Vegetables, and Seasoned Tomato to use as bases for their salad recipes. None of them lasted long, however although personally if I wanted to encase cole slaw or potato salad ingredients in Jell-O, the Italian Salad or Celery flavours sound much more appealing than adding them to a fruit flavour. So get ready to add some veggies to fruit gelatin! Mm, doesn't this Vegetable Trio Loaf look delicious?

You could also try the Barbecue Salad, which doesn't actually feature any barbeque sauce in the basic recipe, but which does offer suggestions for extra flavour!

Ingredients: 1 package Lemon or Orange Jell-O 3 Oz 1 1/4 cups hot water 1 8 oz. can of tomato sauce 1 1/2 tablespoons vinegar 1/2 teaspoon salt Dash of pepper Directions Dissolve Jell-O in hot water. Add tomato sauce and other ingredients. Blend. Pour into individual molds. Chill until firm. Place on crisp greens with mayonnaise. For extra spiciness, add any of the following before chilling: onion juice, seasoning or celery salt, cayenne, Worcestershire sauce, tabasco sauce or horseradish.

If you are having Uncertain Thoughts about the edibility of this recipe, don't worry! You can simply watch this brave soul who made and taste-tested a bunch of vintage Jell-O recipes in her New Joy of Jell-O Project. (Fascinating viewing, and while I'm not going to spoiler you, I will say that not all of the recipes got a complete thumbs down, some much to her surprise.)

Or there's Chicken Mousse, if you need something to serve up at your next Sunday luncheon if you want the guests never to come back.

Last, if you by now are desperate to cleanse your palette with a more fruit-based dessert dish, I offer the Avocado Strawberry Ring, since avocados seems to be a big thing right now. I'm not a fan myself, but if you like them, this recipe got a passing grade, and since the strawberries are only a garnish for the center of the ring, you can substitute any other fresh fruit of your preference. I'd think a smaller berry like blueberries or blackberries would like nice, myself. Or cherries.

And if anyone grew up on any fancy Jell-O recipes, I'd love to hear about them -- both the good and the bad.

[samanthahirr]

007 Fest - Felix Friday Cocktail

The Jamaica Contact with a Side of Danger

1 1/4 oz lightly aged Jamaican rum 2 oz crème de banane  1/2 oz lime juice 1/2 oz demerara syrup + 1 oz Jamaican overproof rum, served separately

Combine the first 4 ingredients with ice in a rocks glass. Serve with a shot of overproof rum on the side, to be poured in to taste.

The original film version of Felix Leiter, as introduced in the movie Dr. No, blends in while undercover by imbibing the local beverages. This simple and well-balanced cocktail features a smooth blended Jamaican rum (I recommend Appleton Signature Blend for delicious caramel notes) balanced with a quality crème de banane and fresh lime juice. Amp up the complexity with a demerara sugar syrup, and you have a handsome 4-ingredient taste of the tropics that’s fine on its own…but it’s better with a side of danger!

The Jamaican classic overproof white rum by Wray & Nephew (126 proof) brings a bright, grassy freshness to the drink…and packs one hell of a punch! Float as much or as little of the overproof rum shot atop the cocktail as you like, but be sure to keep your wits about you; you can’t afford to get so soused you miss your contact!

Note: Not all banana liqueurs are created equal, and this drink really exposes the quality of its ingredients. The pall of cloying, artificial ‘banana flavoring’ from a cheap label will murder this drink, and not in a sexy Bond Girl way (more like an eaten by sharks way). Your best selections for naturally made banana liqueurs are Giffards’ Banane du Brésil or Tempus Fugit’s Crème de Banane. 

[xitty]

This brand of Madara cards 🙏

[aesethewitch]

Free Tarot Friday

Here we go! I'll be doing free one-card pulls for the next few hours. I'm starting with what's already in my inbox from the last week, then I'll move on to asks sent today.

To get a reading: Read the rules. Send an ask, get a single card pull. One question per ask, one ask per person. Repeat requesters from past FTFs are fine.

Want a guaranteed reading? More cards? In-depth analysis? Commission me here (and peep the June Specials!). Enjoy your free pull or my other work? Tip me here.

[askwhatsforlunch]

Cucumber Octopus Salad

Fragrant and refreshing, this Cucumber Octopus Salad makes a delicious Summer lunch. Happy Friday!

Ingredients (serves 2 to 3):

a small bunch Garden Chives 

a few sprigs Garden Dill 

2 fluffy sprigs Garden Chervil 

½ lemon

a good pinch of salt and freshly cracked black pepper

¼ teaspoon Piment d'Espelette or (slightly less) Cayenne Pepper

4 tablespoons olive oil

½ red onion

365 grams/1.8 pound cooked Octopus 

1/3 large cucumber, rinsed

Finely chop Garden Chives, Dill and Chervil, and spoon into a salad bowl. Thoroughly grate in the zest of the lemon halve.

Season with a pinch of salt and freshly cracked black pepper, and Piment d'Espelette.

Drizzle generously with olive oil, and give a good stir, to mix.

Then, thoroughly squeeze in the juice of the lemon halve, stirring energetically until well-blended. Set aside.

Peel and finely chop red onion, and stir into the bowl, coating in oil, herbs and spices.

Finally, cut the Octopus into small chunks, and stir into the salad bowl. Toss well to generously coat in dressing.

Dice cucumber, and stir into the salad, coating well in dressing, too.

Place salad bowl in the refrigerator to chill, at least one hour.

Serve Cucumber Octopus Salad cold, with a glass of chilled Pays d'Oc Rosé.

[weepingfoxfury]

The man on the radio is talking with the chef on the radio ... lots of suggestions about making couscous less dry. Top the couscous with Mediterranean roasted vegetables, lashings of olive oil, Greek Feta. The chef mentions his Mum and going to see Mamma Mia in London with her, 'It was fantastic!' The word couscous is used multiple times until both chef and presenter are giggling almost uncontrollably.

Unsurprisingly ABBA is now singing 'Mamma Mia, here I go again ... My, my, how can I resist you?'

Storm Katherine approaches, but today there is sunshine. I've no idea about the traffic, my one and only marble quit rolling at that point and only returned to his axis when the traffic lady and man on the radio started laughing about air fryers.

I'm about to wander off this page ... I'm leaving a dandelion for you to gaze upon whilst I go in search of others ...