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violettherainwing:

skarchomp:

skarchomp:

one of the millions of things i liked about spider-verse was that not only did all the female characters look different from each other, they gave mary jane her classic dimples and square chin, which might not seem like a big deal but you’d be surprised how much tiny details like those can make women in comic books look distinct

also seriously it feels like some animated films are pushing it to have two female characters who look even slightly different so i appreciate that spider-verse made sure every woman in it looked distinct from each other

1dietcokeinacan:

I hate when u say “deja vu” out loud n someone ur with goes “what was it?” Like bitch we all can barely communicate the most straightforward ideas without utter confusion and chaos…..u rly believe it is within my capacity to explain exactly what fleeting moment of temporal embodiment made me feel like a vague reincarnated ghost girl trapped in a child’s dream??? Surely u are mistaken.

georgiansuggestion:

TO MAKE BISCUIT BREAD

Take half a pound of very fine wheat flour, and as much sugar finely searced (sifted) and dry them very well before the fire, dry the flour more than the sugar; then take four new-laid eggs, pick out the strains, then swing them very well, then put the sugar in, and swing it well with the eggs, then put the f[l]our in it, and beat all together half an hour at the least; put to some anise seeds, or caraway seeds, and rub the places with butter, and set them into the oven.

YOU’LL NEED:

·         226 g/ 8 oz/ 1 ¼ cup pastry flour*

·         226g/ 8 oz/ 1 cup white sugar

·         4 eggs

·         Butter, shortening or cooking spray

·         Whole aromatic seeds of your choice**

EQUIPMENT: electric mixer/whisk, sifter, large bowl, fork, spatula, measuring cups, muffin tin

*If you don’t have access to pastry flour you can use half and half cake flour, or 30 ml/2 tbs of cornstarch to about 200g/ 7 oz all-purpose flour. This may make your biscuits a bit tougher.

** You could also use sunflower seeds or even chopped nuts. I used cardamom, because I wrote that down on my shopping list instead of caraway like a feckless, feckless fool.

COOKING METHOD: Oven

Preheat your oven to 200C/400F.

Crack your eggs into a large bowl and pull out the white “strings” with your fingers or a fork. (I was today years old when I learned those are NOT chicken embryos but something called chalazae which keep the yolk suspended in the egg). Whisk the eggs by hand or with a mixer until they’re frothy and homogenous with no clear lumps of yolk or white; add the sugar and beat for 2 minutes.

Sift in the flour a little bit at a time and beat until all flour is incorporated, then stir in your seeds to taste. Grease your muffin tin and fill the cups about halfway with batter.

Bake for 12-15 minutes or until the edges appear golden.

TO PRESERVE RASPBERRIES

Take the raspberries that are not too ripe, and take the weight of them in sugar, wet your sugar with a little water, and put in your berries, and let them boil softly, take heed of breaking them; when they are clear, take them up, and boil the syrup till it be thick enough, then put them in again, and when they are cold put them up in glasses.

YOU’LL NEED:

·         200g / 7 oz raspberries (fresh or frozen)

·         200g/ 7 oz sugar

·         45ml / 3 tbs water, more as needed

EQUIPMENT: saucepan, slotted spoon, kitchen scale, rubber spatula, heat-safe bowl, jam jar

COOKING METHOD: Stovetop

In a large saucepan or pot, mix your sugar and water until it starts to dissolve. Turn your stove on to a medium heat and add the berries.

Bring the mixture to a slow boil, stirring occasionally (and carefully!) until the raspberries are soft to the touch. (Take one out of the pot to test this, because cooking sugar can get extremely hot). Remove the raspberries with a slotted spoon, draining as much liquid off them as you can, and lay them aside.

Continue to cook the syrup until it’s thick and reduced, then remove from heat, add the raspberries back in, and let cool.

Transfer the preserves to a jar and store in the fridge.

Keep reading

raraulul:

monobored:

localstarboy:

I’m so mad I watched this 😂

where is her nobel prize