buried treasure

An interesting game where you are presented with 10 artifacts from the MET. You have to place where the artifact is from and what time period it is from. Each artifact scores up to 10,000 points, and you lose points the further away your guess is and how far off in time you are. You can only play once a day. Thanks to @baebeylik for showing this to me.

Today I scored really well. Yesterday ... not so much.

Anthropeum.com · Jun 9 2026

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@stealingyourbones has made some delightful food abominations, which taught me I can replace the water in bread with almost any liquid.

So I tried Miso.

The yeast loved it and frothed up super fast. Mixing miso broth with the egg and oil smelled funky. The dough didn’t rise any fluffier than usual but the texture feels good. Then I decided to roll in some black garlic and green onion. I’d add nori crumbled up but I ran out.

This is amazing. It tastes like if miso soup was solid. The flavor is immaculate. It’s just missing the nori flavor. I can add that next time because I am 100% making this again.

Yes! I love sharing recipes! @lady-jeleania

Here’s my Gma Vesta’s hamburger bun recipe:

1 Tbsp yeast

1/2 cup warm water (miso broth)

- mix together and let it froth up

1 1/2 cup warm water (miso broth)

1/2 cup sugar

1 1/2 tsp salt

1 egg

1/4 cup olive oil

- mix all together, then add frothy yeast

5 1/2 - 6ish cups flour

- mix in slowly with a fork until it’s hard to stir with the fork, then stir together with hands until it stops sticking to your skin when you rub your hands together.

- knead the dough about 10min until it starts pushing back (it gets springy)

Let the dough rest for 30min.

(I make a redneck proof box by microwaving a cup of water and quickly replacing the water with the dough bowl and shutting the door to give it a warm place to nap. Do not microwave the dough itself by reflex.)

Roll out the dough and add any flavors you like. For the miso soup bread I chopped up a couple black garlics, and a handful of green onion. Roll it up like cinnamon rolls, cut into 12, and roll each into a ball shape.

Stick in a greased 9x13 casserole dish and let the dough rise to double size. (About 40min-1hr depending on how warm your kitchen is.) (the redneck proof box won’t fit my casserole dish so I stick the rolls on top of the oven while it preheats with a dish towel over it.)

Preheat the oven to 350 and when the dough looks nice and squishy bake it for 20min.

You can brush butter on top if you want. That would look pretty and help a sprinkling of furikake stick after you pull it out of the oven. If you wanna up the miso taste you can also spread a very thin layer of miso paste in before you roll it up with the other fillings. I’m gonna try that next time.

I tracked down a copy of this invaluable classic and somehow got my hands on a near pristine copy secondhand from the 4th printing. It’s lost the dustjacket, alas, but that means I got it for like £5 and not the £4200 a first edition printing in fine condition goes for.

(Who’s the author? *looks at smudge on spine* uhhhh Mkkhill Montanann)

It looks right at home in my bookcase 🥰

Under the cut: a look inside at what the book holds:

Baking hubris pt. 2!

Lavender cake with lavender cream cheese frosting and buttercream, filled with lemon cream and a blackberry jam(?).

I bought a giant bag of lavender to make cookies for Easter so I put it in everything. It got ground with the sugar and infused in the milk for the sponge, ground with the powdered sugar for the buttercream, and I even made lavender water which ended up in the blackberry filling and marzipan decorations.

I took a cake decorating class for my birthday last year, and this year I decided I wanted to make a sun & moon cake after realizing it’s just a circle cut out of a regular round cake. I did a practice cake with a box mix a few weeks in advance, then I ended up remaking the sponge like 3 times because I felt like it kept coming out too dense—even cut, stacked, and crumb coated a different recipe (lemon cake with store bought raspberry jam, the cake was too dense and the jam too sweet imo) before deciding to redo the original recipe a final time with cake flour.

Went mad with power and made TWO cakes for my birthday, because I couldn’t decide on a flavor combo and also I have friends with dietary restrictions.

This one is gluten free chocolate orange cake with orange buttercream, filled with chocolate orange ganache and marmalade.

I bought candied orange slices and dipped them in chocolate to make phases of the moon, and the little sun is made of marzipan!

happy month