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canonicallysoulmates · 8 months

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J2 Gold Panel Charlotte con 2023

Before we get into this panel quick psa that this con took place while the actors union, SAG-AFTRA, is on strike. This means the boys cannot directly name past, present, or future projects. For the sake of clarity I will be mentioning projects the boys are referring to by name but please be aware that the boys themselves did not do that they complied with strike regulations.

Jensen had a mustache this con. I don't know how I feel about it. I also don't know how I feel about the shirt he was wearing, it makes me think about those lime popsicles they sell.

Anyways...Jared mentions that the shirt he is wearing is going to be auctioned to charity later on in the day. The shirt he's wearing is the one he wore to SDCC for the last ever SPN panel and Jensen says if he's giving it away he wants it and Jared replies he'll send him the link 😂

And then Jensen says it comes with a free spatula and I love Jared's reaction cause he gets so flustered, he even admits he was not expecting that, and tells Jensen they gotta do it together and Jensen at first is like I'm not doing that, and Jared still flustered tells him not the spatula but the other thing meaning Family Feud. That when the world gets back at it they should do some stuff about some things.

For those that might be confused Jared had filmed an episode of Family Feud a while back that aired recently and one of the questions in the game was to name an item from the kitchen a couple might bring into the bedroom, and he was the person in his team who answered and said spatula.

Questions!

The first fan asks Jensen if they could sing a bit of Simple Man. Jensen says no that they're not taking requests, it's not karaoke morning.

So the fan asks another question: Was Jensen ever bullied as a child, and do his children experience bullying? If so, how did he get through it?

He was when he was in middle school. He was around 12 or 13, maybe 14, and he got the shit beat out of him for a good several months, and he never talked to anybody he didn't tell any adults and his friends knew but they were too scared to do anything so what he did, and he says this isn't advice it's just his experience, was that he found an upperclassman one of those scary guys with rumors of him carrying weapons to school, befriended him, and asked him to help him deal with his bully. And the guy did, he went up to Jensen's bully and basically told him touch him again and I'll kill you.

As for his kids, recently JJ was getting picked on by a young boy in her class and at first he thought 'Oh it's because he likes you' (no, Jensen, no) but she waited till it escalated to a point where they got called in by the faculty and they're the ones who brought it to their attention she hadn't mentioned it to them beforehand. And his first reaction was 'how bad could it be? he probably has a crush on her or something' (again, no Jensen no) but that wasn't the case, and his initial reaction as a father was to get angry at the little boy but he found out that the kid was coming from an unfortunate situation and he felt really bad and wanted to get him help.

Jared has also dealt with bullying as well as his kids. He says he got injured a lot as a kid whether by bullies or accidents. Those physical injuries hurt more at the time but they went away mental injuries however have a longer-lasting effect. His sons have been bullied by other kids and he has told them to stand up for themselves cause they can either get bullied hard once or get bullied forever. And a big thing is that it's difficult for a kid to understand but to remember and try to help kids understand that hurt people hurt people. x

Under the current circumstances have they been doing any extra babysitting lately? Of course, it would be a man asking this question, and in such an incredibly outdated way 🙄 This is that person's way of asking if they have been spending more time taking care of their kids.

They both reply so much. Jared says he had a talk with G the other day that he has worked so hard for 23 years professionally to become an actor and he got really good at being valuable on set but he's only had 11 years of opportunity to get good at the parenting side of things and for many of those years he was in Van so he's still a white belt but he's eager, he's earnest, he's a sponge ready to learn.

He tells a story about how the kids are in school now but a month or two ago, possibly even longer around March or April, G had something to do and asked if he could watch the kids till 3pm. So she leaves, he wakes up the kids, gives them breakfast, and basically they end up playing in the pool till 3 o'clock rolls around and G arrives home. And when she gets there she asks them if they had fun and then asks what they had for lunch, and Jared was confused cause he hadn't realized it was already 3 and past lunchtime. He forgot to feed the kids lunch so he's still learning.

Jensen says the other day D was leaving and his daughter asked her if daddy was babysitting them, and she replied that it's not babysitting he's their father and asked what is it when she's around and the kid replied well you're mom and she said exactly he's just dad it's not babysitting he's just taking care of his children. I agree with the statement 1,000%. x

What does Jensen put on his hair to help with the frizz?

Jared jokes that it's an expression of their inner self, he's kinda greasy and gnarly and Jensen is very soft and smooth. He also says he used hotel shampoo and put on a beanie and then Victoria took care of him, and that he hasn't had a haircut in around 5 to 6 months but she makes him seem somewhat human. x

If Jensen had to do it all over again would he spend his time on Days of Our Lives, and is it something he would recommend to other people trying to break into the industry?

100%, He says that was his training ground, he didn't go to a proper school or get properly trained but there he learned things that he doesn't think they would even teach you in certain acting schools like hitting your mark, finding your light, understanding how to navigate personalities. That show had 30 actors and everyone had a different personality and you have to navigate that to survive, so that was such a valuable experience for him. He talks about it all the time, and it's such a great gig for actors, says that when he left that show in 2000 he always thought to himself that if he went out and it didn't happen he would 100% go running back to that cause it was so great.

The fan mentions that in Q&A's colleagues of his have mentioned things like community theater but none have mentioned soap operas. He and Jared say that any kind of expression, of creating creative content whether on a stage, in front of a camera in your room with your friends, or reading a play all of that fuels something in you if that's something you strive to do, and Days for him was essentially his college it was his training ground for what he went on to do and he's forever thankful for it and he'll always praise them.

Jared adds that something he and Jensen learned in different ways and times- he loves theater it's different doing the version they ended up doing cause if you're doing a play you get 3 months to rehearse but doing something like where they started you learn really quickly you don't have all day, you don't have all hour, you might only have 5mins to get it done so that really helped when it was necessary when they were working together.

Jensen mentions he recently did a little part in a film and it was this big end scene with all the major players in the scene, and the sun was going down, and more importantly, there was a helicopter that was supposed to fly overhead and the shot had to time out with the helicopter coming and they only had two shots at it; it was a race to the finish and his coverage was left to the very end and everybody told him they were so sorry but they were only getting one or two goes at this and he was like that's cool, and he had to give a whole speech. He did both his takes, and he remembers the director was like 'I love television actors.' x

If they could be fluent in any instrument they do not play what would it be?

Jared says piano or bagpipe. He has a friend who went to Westpoint and was part of the marching band and he got to play for the royal family, he's amazing and he brought his bagpipe up to LA 20yrs ago and went out to the balcony to play, and after he plays a bit he turns and says thank you so Jared and his friends, who were sitting inside listening to him, go look and there were people gathered around to listen. He says it is so haunting and so visceral. Jensen says piano or accordion. x

I thought Jared could play piano cause he's played it before so I'm a little confused by him mentioning piano, but I figure he means he could play with more expertise 🤷‍♀️

Jared has saved so many people, does he have someone who has gotten him through something like that?

I'm just gonna directly quote the man: "Yeah, I'm standing next to him" 😭💗 That's beautiful.

J2 Gold Panel Charlotte

#j2 tinhat #mine #i am so fucking tired #but so glad to have finally gotten these done #non iwtv

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the-lost-kemetic · 1 year

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Winter Solstice Recipes

With the winter solstice fast approaching, I thought I would share some of my favorite recipes to make! Some of them were originally found on websites, but I changed them up to suit my own needs just a bit!

Quick note before we begin: this will most likely be my last post until the New Year, as I will be with family for the most part. I will still reblog and like content, but there will be no original content from me. Thank you for your understanding!

Warm Winter Soup

Ingredients

2 tablespoons of butter or margarine

2 onions, chopped

2 carrots, shredded

1 tomato, diced

2 potatoes, peeled and cubed

3 cups of chicken broth (any broth works)

1 teaspoon of salt and pepper (or to taste)

1 tablespoon of dried parsley

1/2 tablespoon of dried thyme

1/2 tablespoon of dried rosemary

Juice if 1 orange or 1/2 cup of orange juice

2 cups of milk

1 bay leaf

Steps

In a large pot over medium heat, melt the butter or margarine and sauté the onions for 5-10 minutes.

Add the carrots, potatoes, broth, tomatoes, salt, and pepper. Stir well.

Add the orange juice, parsley, thyme, rosemary, and bay leaf.

Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Remove the bay leaf.

Purée the soup in a blender or food processor. Alternatively, use a hand blender.

Stir in the milk, mixing well, and season with salt and pepper to taste.

Yuletide Cider

Ingredients

1 gallon apple cider

2 cups lemon juice

½ cup honey

½ cup sugar

2 oranges

1 apple, peeled and diced (honey crisp is recommended, but any is useful!)

2 tablespoons ginger or to tastes

2 tablespoons nutmeg or to taste

2 teaspoons chamomile or to taste

2 cinnamon sticks (optional!)

Steps

Pour in apple cider, lemon juice, honey, and sugar in a large pot on medium heat, while mixing carefully. Stir until the honey and sugar dissolve.

Cut the oranges into slices and put them in the pot.

Add the diced apple.

Add the ginger, nutmeg, and chamomile.

Allow to simmer for about 2-4 hours.

Pour into a cup and add the cinnamon sticks.

Orange Chamomile Pound Cake

Ingredients

1½ cup unsalted butter

6 chamomile tea bags OR 1½ cup of chamomile

8oz cream cheese

2½ cups sugar

1½ teaspoons finely grated orange zest

¼ cup honey

6 large eggs

2 tablespoons freshly squeezed orange juice

2 teaspoons vanilla extract

2 teaspoons salt

3 cups cake flower

For the glaze

3oz hot water

1 chamomile tea bag or ¼ cup of chamomile

1¼ cup of confectioner sugar

Pinch of salt

½ tablespoon honey

½ tablespoon freshly squeezed citrus juice (lemon, orange, lime, etc.)

¼ teaspoon vanilla extract

Steps

Place in a heavy bottomed sauce pan over medium heat. Gently melt the butter, and then add the chamomile. Cover with lid, remove from the heat, and let steep for 30 minutes.

Remove lid and set pot over medium heat to gently melt any hardened butter. Once melted, cover with the lid again, remove from the heat, and let steep for another 30 minutes. Squeeze out as much liquid from the tea as possible.

Transfer to an airtight container and let chill in the fridge until solid. Preferably overnight.

Preheat oven to 325°F. Butter and flour a 16 cup angel food cake pan. Tap out any excess flour and set aside.

In the bowl of a standard mixer, beat together butter, cream, sugar, honey, and orange zest at medium speed until light and fluffy. Ensure the mixing is thorough!

Add in eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Add orange juice, vanilla extract, and salt. Mix until well blended.

Using a sturdy spatula, fold in cake flour until just combined.

Pour batter into the angel food cake pan. Smooth and level the top over.

Bake for 80-90 minutes, rotating midway through baking, until a toothpick or knife inserted in the middle comes out clean and the top of the cake is golden brown. Allow the cake to cool in the pan for 10-15 minutes.

For the glaze:

Steep chamomile in freshly boiled hot water for 8 minutes. Strain out tea, squeezing as much liquid as possible.

In medium bowl, combine all the glaze ingredients (powdered sugar, salt, honey, citrus juice, vanilla extract, and tea). Stir until smooth. If it ends up being too thick, add more chamomile tea.

Drizzle glaze over cooled pound cake as desired.

Happy Yule everyone!

#kitchen witch #kitchen magic #kitchen witchcraft #paganism #pagan #happy yule

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m1dori-eyes · 13 days

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YUZU'S TOFU STREET TACOS

So I'm a Los Angeles native, and these are the tacos I had growing up, except now half of my friends are vegan, so I learned how to make them with tofu instead of meat. These tacos are so fucking good that a Latina friend of mine asked me for the recipe, which is the pride of my life. They're also dirt cheap, and I was able to serve 6 college students with $30 worth of ingredients and have leftovers. Normally this is where 8 more paragraphs of preamble would go, but you're probably hungry, so let's get to it.

Ingredients: For this recipe, you'll need tofu (firm works best), small tortillas or taco shells (preferably corn), beans (preferably black), shredded iceberg lettuce or cabbage, "Mexican spices" (follow your heart on this one, I used TJ's hot and smoky mix and also their taco spice, but literally do anything you want, although if you have low spice tolerance you can just use paprika), shredded cheese, cooking oil (I like avocado oil for tofu but that's pure preference), cilantro and lime (optional, but they add a lot), and love.

Prep: First you want to get a medium sized layer of oil (more oil than you think you need) in a big pan, get it nice and hot, while that's heating chop up a block of tofu, and get out your taco shells, shredded cheese, and lettuce or cabbage. For best results chop the tofu into small cubes, but if you're using a non-firm tofu (soft or sprouted), chop it larger so that it won't dissolve.

Cook: After you have everything ready, throw the tofu all into the oil, and immediately add spices to taste. One of the advantages to cooking with tofu is that it's never 'raw' like meat is, you can always taste it at any stage of the production to make sure you got the seasoning right. The spices are the most important step, make sure you taste everything before you add it. Move it around in the pan a lot, you can just shake the pan and toss it around like you're stir frying, or use a spoon to get it unstuck from the pan, but don't use a sharp implement like a fork or spatula, that will break the tofu. You can either cook it until it's lightly grilled (the tofu will be reddish brown from absorbing the spices) or get a heavier sear (the tofu will be darker and might become crispy depending on how much oil you use). When it's done, use tongs or your spoon to get it all into a bowl, DON'T POUR FROM THE PAN or else you'll get all of the oil too, and the tofu will be swimming in grease. Then, cook the beans in the same pan immediately after the tofu is out, to let them soak up the residual flavors. You can add the same seasonings to the beans that you did with the tofu, but some people like their beans mild to cut through the spice.

Finishing: After the beans are done, spoon a little of everything into a tortilla or taco shell (lettuce/cabbage, tofu, beans, cheese, in that order if you want to be a purist). Finish with cilantro and lime. If you opted for soft tacos, just put everything in a line in the center of the tortilla, and then grip it so that it folds parallel to that line. There's an entire school of debate on how to hold these things, but I just accept that I'm going to make a mess, and eat them outside. Enjoy! :3

#yuzu lore #tacos #recipe #recipes #street tacos #vegan recipes #vegetarian recipes #tofu #Mexican food

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reasoningdaily · 6 months

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September 25, 2023

One thing that Black people know how to do is cook. Over the years, the look of the culinary industry has drastically changed. From the traditional eating standards to Instagram chefs, the chefs in the aprons share one thing in common: being the best at what they do. For National Cooking Day on Sept. 25, Black Enterprise highlights five chefs killing the game in their respective lanes.

According to National Today, National Cooking Day was set up to encourage and inspire food lovers to try something new and explore the true beauty of the kitchen. From finger-licking good barbecue to fine-dining sous chefs, these five culinary artists have created a lane of their own.

Rodney Scott – South Carolina

Scott is known to make your mouth water with his traditional barbecue recipes and is often referred to as one of the U.S.’s master pit masters; the chef and business owner has made his mark as one of the industry’s favorites. His popular restaurant, Rodney Scott’s Whole Hog BBQ, is a staple in the Charleston community, serving fried chicken, pit-cooked chicken, mac and cheese, and, oh yeah, whole pigs.

He gives his feedback to those coming up behind him as a judge on Food Network’s BBQ Brawl.

Ayo Adeyemi – London

Chef Adeyemi has brought West Africa to the U.K. As head chef of London’s Michelin-star restaurant, Akoko, Adeyemi has changed how traditional African food is celebrated.

“When I was growing up in the industry as a young chef, restaurants like this weren’t around,” Adeyemi said, according to SCMP. “So I was forced to have to learn the modern British culture, the modern Asian culture, the modern French culture.”

Under the chef’s leadership, the menu now hosts an interesting take on jollof rice, served with BBQ, native blue lobster, and smoked goat with mustard seeds.

Nyesha Arrington – California

Her multiracial upbringing has made her keen sense of taste a powerful force in the industry. Arrington, who grew up with a Korean and Black background, trained with top cooks to pick up a spatula and has served as the head chef at Wilshire in Santa Monica, California. Arrington prides herself on concurring many food lanes, including “that path of France and nouvelle cuisine,” she told The New York Times, but she says the main thing she loves is finding the common denominator in food.

While she has made appearances in the Los Angeles Times and GQ, she currently stars as a judge on the cooking competition show Next Level Chef.

Jerrelle Guy – Florida

If you have a sweet tooth, make sure you’re following Jerrelle Guy. Her mouth-watering treats come with a unique spin, ranging from black bean brownies to brown sugar strawberry jalapeno lime pie. Her different recipes have given her a reputation to be proud of, catching the eye of fellow Black girl chefs like Carla Hall, and she was even nominated for a prestigious James Beard Award.

The cookbook author has also been featured on the Netflix series High on the Hog.

Chef Resha – YouTube

If you’re looking for simple but fulfilling recipes, tap into Chef Resha’s delicious YouTube page. So many chefs used the pandemic to uplift their craft, and Resha is one of several that wears the crown. Check out her steak and cheese stuffed peppers or bacon cheeseburger egg rolls recipe and tell her BE sent you.

#Celebrate National Cooking Day With These 5 Black Chefs Who Have Changed The Way We Eat #Black Chefs #cooking

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newguineatribalart · 9 months

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Massim Lime Spatula top

#art #tribal art #papua new guinea #wood carving

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yourfoodiedesires · 2 years

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Cooking:

Too Salty

For soup dishes, dilute with water. Add a raw cut potato while cooking to absorb salts.

Add acidity with white wine vinegar or lemon.

Soak uncooked meats that are too salty in water for 2 hours.

Add a creamy component like avocado, sour cream, or heavy cream, if possible.

Too Spicy

Add dairy like sour cream, mayo, or plain yogurt.

Add some texture like rice or quinoa. Add a little sugar.

Stir in a tablespoon of nut butter.

Add more of the non-spicy ingredients included in the recipe.

Too Sweet

Add lemon or lime juice to balance sugar.

Add fats, such as olive oil or avocado.

Do NOT add salt.

Too Sour

Add a bit of honey or sugar to dishes with excessive vinegar.

Add chopped carrots to overly acidic sauces.

Poor Searing

You may be flipping the meat too soon or too often. It is ready to flip when your spatula slides underneath easily.

Make sure the pan is hot enough before adding meat. Wait for oil to ripple. Medium to medium-high quickly cooks the outside while sealing in moisture.

Food is Soggy or Doesn't Brown

Overcrowding a pan prevents steam from escaping and increases moisture. Make sure there is no overlapping.

Deep-Fried Food Too Greasy

Make sure the frying oil is heated to between 325 and 400 degrees. Hotter oil repels water.

Frying in smaller batches helps maintain hot oil temperature.

Rubbery Hard-Boiled Eggs

Immediately submerge cooked eggs in cold water to halt the cooking process.

Overcooked or Soggy Pasta

Heat oil in a large shallow pan and add drained pasta.

Add plenty of salt to the water. This helps prevent sogginess by roughing up the surface.

Baking:

Uneven Cake

Wrap Bake-Even strips around the pan, or make your own – cut a towel into strips, soak in water, and tie around pan.

With a clean paper towel, gently push down on the raised top of a baked cake while still hot. oven. syrup.

If top of cake is cracked, carefully slice it off with a serrated bread knife.

If cake is tasty but too crumbly, try making a trifle by layering cake pieces in a deep bowl with whipped cream and fruit.

Cracked Layer Cake

Cracks in cakes are usually caused by a too-hot

Dry Cake

Poke holes in the top and brush with simple sugar

Not Baking Evenly

Make sure dough is rolled and distributed evenly.

Check if oven temperature is accurate with an oven thermometer.

Test for hot spots. Toast slices of bread in the middle of the rack and note more toasted areas. Avoid these spots or rotate pans while baking.

Cookies Spread Too Much

Let butter soften to room temperature for about an hour. Don't microwave.

Place eggs in warm water for 10 minutes to reach room temperature.

Make sure baking powder and soda are fresh and active.

Chill the dough before baking.

Weird Texture

Sift flour to aerate it out for consistent measurements. Level with the flat edge of a knife.

Use the right kind of measuring cup for liquid and dry ingredients.

Egg Whites Won't Fluff

Use room temperature eggs.

Use a copper, stainless steel, or glass bowl and dry mixers.

Whip at high speed until stiff peaks form and stay when you lift beater out of the bowl.

Sunken Baked Goods

Put batter in the oven as soon as it is ready.

Do NOT open the oven door while baking.

Make sure you use the right amount of rising agent.

Too Firm and Chewy

Avoid over mixing the dough or cranking up the speed of your mixer.

Mix wet ingredients first, then add dry ingredients. This prevents the over development of gluten.

Cookies Harden After Cooling

Make sure oven temperature is accurate with oven thermometer.

If using a dark cookie sheet, reduce temperature by 25°F.

Grease cookie sheets sparingly, or use parchment

Storage Changed Cookie Consistency

Always cool cookies completely before storing.

Don't combine crisp and soft cookies in the same container.

Store in airtight containers.

Store soft cookies with apple wedge to retain moisture.

"Re-crisp" crisp cookies by baking at 300°F for five minutes and cool on rack.

Don't refrigerate cookies unless they have a cream or custard filling. paper.

Melted Chocolate Clumping

Add a small amount of vegetable oil and stir.

Follow To Explore The Foodie In You

#food #cooking tips #baking tips #how to #yourfoodiedesires

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poltergeistings · 1 month

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anyone got any good cookie recipes that use lime / lime zest ??? we have like.........7 limes in the kitchen at work that i want to use before they go bad

we have a lemon cookie that's made with cream cheese in the dough which makes it real thick and chewy (i broke a spatula making them once lol) so i was thinking something like that

my other idea is they already have labels for a key lime cookie with white chocolate chips and walnuts but they said it didnt sell well + we have nuts in fucking everything and theres so many people with nut allergies

#i showed you my dick please respond #if i get a good recipe i'll make them next week #and post updates. i should start talking about the shit i do at work

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cheapveganmeals · 9 months

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🌱 5-minute Vegan Tacos! 🌱

Servings: 3 small tacos

Estimated price per serving: $1.25

Dishes Required: Plate, spatula, pan

Time: >5 mins

Difficulty: super easy

Calories: 370 (without tortillas: 220, with guac: 400)

Ingredients + Nutritional Information + Directions below

🌱Ingredients:🌱

3.5 oz / 100 grams of canned beans, drained and rinsed

3.5 oz / 100 grams of frozen onions and peppers (or fresh!)

2 oz / 60 grams of corn kernels (canned, frozen)

1 tbsp of tomato paste

1 clove / tsp of minced garlic

1 tsp of lime juice

1 tsp of taco or fajita seasoning

3 corn tortillas

Optional: guacamole, salsa, cilantro

🌱Directions:🌱

Toss beans, peppers, onions, and corn in a skillet until warmed through.

Mix tomato paste and lime juice with a little water, the garlic and seasoning. Pour over vegetables and stir to coat evenly.

Move food to a plate, heat up tortillas in the pan. Add filling to tortillas. Enjoy!

#vegan #vegan recipes #tacos #wfpb

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fragileizywriting · 10 months

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“actually,” she says, because she can, and because she will, “i do have beef with you, actually, couffaine. sit down. pull out one of the kitchen chairs. sit.” he tries to leave; scurry out, slip behind felix and never return, but she glares at him with a menacing, cocked spatula in her hand. “sit.”

he sits.

adrien feels bad for him, but he doesn’t exactly understand why. marinette looks viscious, so he must’ve done something bad, and yet…

“what’s going on, marinette?” luka tries, feigning dead though definitely aware of what her question will be.

“sit down and explain to me why there is a six pack of eight-euros-a-pop yoplaits in my fridge in your signature keylime-pie monstrosity?”

luka’s mouth goes wide, smirking to himself like he’s won. “i want you to try them.”

“there’s no space for mine!” she groans. “i’m simple! i’m a good person! i think that— and forgive me, this may be a beige flag of mine—”

felix interrupts with a scrunch of his nose. “—beige flag?—”

“but i think yogurt should only come in strawberry flavour. at most a strawberry banana. everything else is an affrontation to god!”

“you’re not religious,” luka deadpans.

“i am the daughter of a baker, which is basically the same thing,” she lobbies, and adrien is star struck by how passionate she is, to be willing to die on this hill of all places, “two, actually, bc that’s how they usually reproduce, and key lime pie is disgusting. i can say that with full merits.”

“no. wrong. it tastes really good.”

she scowls. “get that rich people bullshit out of my fridge— this is a strawberry yogurt household only, i swear to god i will towel wip you until you bleed.”

“mmmmmmm—”

“—luka!”

#speakizys #sharks and sugar #4am ginseng tea

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knockknockknockingonhootysdoor · 1 year

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Apple Pie Recipe:

Listen, a big portion of you voted for it so now you get recipe. @yardsards Tagging u specifically bc u like recipe

Ingredients

All Purpose Flour

White Granulated Sugar

Dark Brown Sugar

Unsalted Butter

Salt [Unrelated to Butter]

Cold Water

Apples [Between 6 to 8 depending on size]

You can use traditional Granny Smith Apples. I prefer Honeycrisps or Jonagolds.

Clover Honey

Date Syrup [Optional]

Lemon/Lime Or Bottled Lemon/Lime juice

Cinnamon

Cardamom

Star Anise

Nutmeg

Pumpkin Pie Spice [Optional]

Egg [Optional Wash]

You can use premade pie dough for this if you don't have the spoons for it, but I've included how to make a dough as well. Preheat your oven to 400°F before you do anything, please.

Pie Dough

1.5 Cups of AP flour in a bowl, add 1tsp of salt and 1 tblsp of white sugar into the bowl and whisk. Cut 2 sticks of butter into smaller cubes or thinner slices if its fairly hard, then scatter it into the bowl. As opposed to a whisk, use a rubber/silicone spatula to cut and mix the butter into the flour. Often I find using a clean hand to mix gives me the best results. Then add 1 cup more of flour and mix again, adding cold water as you are mixing the dough. I would estimate around 6 tblsp of water, but follow you heart and your dough's texture. It should hold itself together without crumbling. Once its to the correct texture, roll the dough into a ball, wrap it in saran and place in the fridge for abt an hour.

Filling

Wash and peel your apples [6 to 8]. I use baking soda to get any dirt off. Some ppl prefer the skin when having apple pie, but I dont lol. I cut them to about 1/2 sizes, but follow you heart, nothing needs to be perfect. You should be looking at roughly 4ish cups of apples. You just want to be able to fill a 9in Pyrex/Pie tray. Place ur cut apples in a large bowl so we can get to shmixing.

We are adding now 1/2 cup of white sugar, 2/3 cup of dark brown sugar, 1 tsp of Cinnamon, 1/4 tsp of Nutmeg, 2 shakes of Cardamom, 3 Shakes of Pumpkin Spice seasoning, and literally one tiny pinch of ground Star Anise.

I can not fucking emphasise enough how little Star Anise you need for this. Like a breath of Star Anise will be plenty. I grounded Star Anise in my coffee/spice grinder and it has never left it. Literally any more than one pinch of Star Anise, you are looking at an apple licorice pie. Please learn from my mistakes.

In a separate little bowl, combine 1 tblsp of Honey, 1/2 tblsp of Date Syrup, and 2 to 4 tblsp of Lemon/Lime Juice.

Important to note: You're adding citrus to help the sticky of the honey/date syrup, but the date syrup isn't mandatory. You can put the juice and honey straight in with the apples. I just find it easier to mix like this.

Add this combination to ur apple mixture and let sit for about 5 minutes. You'll find the apples will get watery. At this point you are going to add 2 to 4 tblsp of AP Flour to the mix to thicken. Now ur filling is complete.

Pie Assembly

If you are making the dough yourself, take the dough ball out of the fridge and on a lightly floured surface, evenly split the dough in half. You are going to knead each piece about 15/20 times, before rolling it out to about 1/4 to 3/16th thickness. You can see how stretched out the dough is by placing it on the bottom of ur pie tin and seeing how to dough falls. Once the one piece is ready, place in the bottom of your pie. The other rolled pie dough you can cut into long strips to make your latticework. Or if you dont want to lattice you can just make it a flat piece.

Before the filling, I spread softened butter and a sprinkle of sugar at the bottom. Just for a littlw sweetness. Pour in your filling, and make sure it's not, like, too over filled. You want it to be no higher than the rim of the pyrex/pie tin etc. Either apply your lattice or the flat pie dough (be sure to cut little openings at the top).

You can either use butter to brush onto the top or you can use an egg wash (egg, beaten with 2 tblsp of either milk or water). After, sprinkle just a little bit of sugar and cinnamon on the top.

Place in the oven [That u preheated at 400°F] for approx 35 to 40 min. I set a timer for 30min and continuously check it after. You may find the filling will boil through your lattice. This is normal. You want to just make sure you don't burn the crust. You're looking for a golden color. Then remove and let it sit to cool for 10 minutes before serving hot with some vanilla ice cream, the best way to eat apple pie. ♡

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bestrecipes2023 · 1 year

Text

Crispy rice pancakes

“Comforting chickpeas add great taste and texture in this brekkie, plus they’re high in folic acid, a B vitamin we need for psychological function, basically allowing us to think properly! ”

Ingredients

½ x 7 g sachet of yeast

125 g rice flour

olive oil

1 heaped teaspoon jalfrezi curry paste

½–1 fresh red chilli

1 bunch of spring onions

½ x 660 g jar of chickpeas

100 g baby spinach

4 cm piece of ginger

2 ripe tomatoes

1 lime

2 tablespoons unsweetened desiccated coconut flakes

½ a bunch of fresh coriander , (15g)

4 large free-range eggs

4 heaped tablespoons natural yoghurt

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Method

In a bowl, whisk ½ a 7g sachet of yeast yeast into 250ml of lukewarm water, then gradually whisk in 125g of rice flour and a pinch of sea salt until smooth. Put aside.

2. Place a frying pan on a medium heat with 1 teaspoon of oil and 1 heaped teaspoon of jalfrezi curry paste.

3. Finely slice half the fresh red chilli (whether you're using ½ or 1 chilli, to your taste) and just the top green halves of 1 bunch of spring onions and add to the pan. Cook and stir for 5 minutes, then add ½ x 660g jar of chickpeas (juice and all), and 100g of baby spinach. Bring to the boil, then simmer on a low heat until needed.

4. To make the salsa, trim and finely slice the whites of the spring onions, along with the remaining chilli and place in a bowl. Peel and finely grate in a 4cm piece of ginger. Quarter and deseed 2 ripe tomatoes, then finely dice and add the flesh to the bowl. Finely grate over the zest and squeeze in the juice from 1 lime, add 2 tablespoons of unsweetened desiccated coconut flakes and the leaves from ½ a bunch of fresh coriander (15g). Mix well, then taste and season to perfection.

5. For the pancakes, place a small non-stick frying pan on a medium heat, drizzle with a little oil, then carefully wipe it around and out with a ball of kitchen paper.

6. Stirring your batter well each time, add a quarter to the pan, swiftly swirling it around and up the sides to create extra crispy bits. Cook for about 5 minutes on the underside only, until dark golden – have faith, and when it’s coloured, use a spatula to ease it away from the sides and slide it out. Repeat with the remaining batter, and just before you start the last pancake, poach 4 eggs to your liking in a large pan of simmering water.

7. Serve each pancake with a spoonful of curried chickpeas and coconut salsa, 1 heaped tablespoon of natural yoghurt, and with a poached egg sitting proudly on top.

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