Personal skating update:
First day with a new coach. It went well enjoyed.
In the long run I think Brian is going to work out.
In the short term, I still miss Mark.
There is also the secondary problem of coaches price. While brain is the same as Mark, he only tends to do 45min lessons on week day public sessions. The difference why is Brian has to pay entry fee to get into the rink. Mark was employed by the rink and didn't have to pay entry fee.
So I am going to have to do some cash flow tweaking.
Hopefully Brian will some how magically get me to do a loop jump finally.
This week's training colour is red.
So Friday I am going to work the drills Brian has given me for up right/ sit spin, toe loop and loop. And keep working everything else.
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I made a beanie to go with the cardigan. I wore both at the rink. I did take a photo of me wearing the cardigan but honestly no one needs to see that mess. But I was matchy matchy and one of the coaches complemented it, so that was nice.
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Coconut Lavender Tartlets Recipe
Ingredients:
For the Tart Shells:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1-2 tablespoons ice water
For the Coconut Custard:
1 cup coconut milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)
For the Whipped Coconut Cream:
1 can (14 ounces) coconut cream, chilled overnight
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For Garnish:
Toasted coconut flakes
Lavender buds
Powdered sugar for dusting
Instructions:
Make the Tart Shells:
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.
Press the dough into tartlet molds and prick the bottom with a fork.
Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.
Prepare the Coconut Custard:
Whisk together sugar and cornstarch in a saucepan.
Gradually whisk in coconut milk, ensuring no lumps form.
Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.
Make the Whipped Coconut Cream:
Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.
Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Tartlets:
Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.
Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.
Serve:
Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.
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ice and his obnoxious ass academy ring are my fav part of TG 86'
does your mav have any thoughts ab his husband wearing that damn ring
he’s probably still a little bitter about it but it’s not like ice SHOULDNT be proud of going to the USNA or anything so what is he gonna do, ask him to take it off??
i have this image ive yet to incorporate into any of my writing where ice spends his whole life with the USNA ring on the fourth finger of his right hand & feels a little imbalanced. something’s missing. & then he marries maverick, and he has the wedding ring on the fourth finger of his left hand, and finally he is complete. he has both. he is both a great officer and someone capable of love. neither side is subservient to the other anymore. they coexist in harmony at the end of the day. and of course that’s something maverick would respect.
oh shit brb adding that image to my slider one-shot rn
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