noms and other stuff

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

at some point in your life you will be adding a small pasta to a soup and you will think "that is not enough small pasta." this is the devil talking. the pasta will absorb the stock and expand. this is how you end up with a soup that is a solid mass of soggy ditalini.

At some point in your life you will be adding garlic to a dish and you will think "that is not enough garlic." These are angels speaking. They are correct. Add more garlic.

This is the Carrie Fisher post of body positivity reblog for a chocolate bar from her fridge

We go through a lot of pickles here and this recipe is a good way to use leftover brine.

I love the implication that, as Larry is an "unpaid trainee", the dog is paid.

You could add mozzarella pearls to the radish salad. Soften the pepperiness of radishes a little.

Do they sell mozzarella balls that small?

At the Tumblr Ball Pit Diner

please, dear audience, fill this out. for science

idk if this is an usamerican thing or not but it always blows my mind as a small european country resident that yall have many names and types of apples???? what do you mean its not just red yellow or green??? why is it so complicated??? who is granny smith????

'whats your favorite apple' 'red' 'no i mean like what type' '??????' actual conversatiom i've had with a mutual from usa

the world is so big and beautiful

You know, there's this cliché that teenage boys always eat massive amounts, but teenage girls really aren't that different if they're not suppressed by diet culture and body shaming. Like, I was a teenage girl who frankly just stopped bothering to fit into mainstream beauty ideals at some point, and I would regularly make myself just one big massive pot of pasta and devour it completely. This wasn't even stress eating or anything, I just genuinely needed the energy because you know, I was a teenager and my body was developing. I feel like so many teenage girls think they need to eat as little as possible to be petite and pretty, but the truth is that your body is developing just as intensely as teenage boys' bodies. Eat more, please, your body needs it.

i have tested positive for tzatziki

i’ve mixed cranberry mikes harder and cucumber lime gatorade into a drink i like to call “the flavor” because like. you drink this shit and your tongue is like “there’s a taste here. you are experiencing a flavor” but when you go to open the door there’s no flavor there. it comes back with an undefined error in the flavor column. it’s the missingno of flavors. it so absolutely and definitely tastes like something and that thing is nothing.

im going to make this brb

If you want a non alcoholic version of this that also Tastes™, try combining cranberry juice (100% unsweetened) with lime seltzer… I did that once out of curiosity and have never found anything Quite Like It again.