Ten and Donna end up on a fucked up deadly space newlyweds show despite uh. Not being newlyweds but they get almost all the questions right. They start to sweat when the final question is "what's one secret desire you have involving the other?" And Donna writes "sometimes I wish I could occasionally shrink down the doctor real small so I could carry him around in my pocket and make sure he doesn't get lost' while Ten writes "sometimes I wish I was small enough that Donna could carry me around in like a cat backpack or maybe a shirt pocket" and they look at each other like AYYYYYY because not only are they deeply drift compatible they're also fuckin weird about it 💖
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Seashell resin coasters. These are available on my Etsy store, Glam Custom Resin Craft. It is a set of four coasters with a holder. Visit my store to see more details.
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In the TMNT 1987, all the Turtles had a crush on April in one episode.
In TMNT: Coming Out Of Their Shells Tour, Raph had a crush on April.
In TMNT 2012, Donnie had a crush on April.
In the Bayverse movies, Mikey had a crush on April.
Now in Mutant Mayhem, Leo will have a crush on April.
My point is that, as much as I’m not a fan of it, all the Turtles at some point or another have had a crush on April, even in versions where she’s a full grown adult. So I don’t understand why people are surprised or even upset by this decision for the upcoming Mutant Mayhem movie when this has been happening since the beginning of this franchise.
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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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