Hello??? Wilson Gets With Cutthroat Bitch?? I Hate That Woman Since The Beginning I'm Going To Vomit-

MY FAVORITE COTTAGE CORE RECIPES

Would you guys like me to post more recipes inspired by cottagecore? Please let me know ^_^

Rose lemonade syrup

Cottagecore meat pie (Original content)

Creamy vegetable soup

Chewy oat cookies

Spiced sugar cookies

Orange Cake

Cheddar biscuits

Apple butter

Cozy Wildrice Soup

Amish White Bread

Caramel apple cider recipe

Forest Porridge

Roasted butternut squash

The types of teas and their general benefits they offer to our bodies!

I prefer herbal teas and green/white teas. Growing up as a child, I was always exposed to black tea with milk. It was my favorite, and was soothing. Even though caffeinated, I never felt it and I'd drop asleep with the milk and honey mixed in.

ko_lo_man

“Sharlotka” is a classic Russian apple cake. In some parts of the world, it’s known as the French Apple cake and it is best described as an apple sponge cake. This cake is packed with apples😍 Unlike traditional apple pie, which is heavy on the crust, this cake makes apples the star of the show. This results in a cake that is airy, soft and beautifully simple. Feel free to use any apple in this cake.

Soooo, you need:

4 eggs

1 cup sugar

1 cup all-purpose flour

1 tsp baking powder

1 tbsp cornstarch

4 large apples

powdered sugar for dusting

Wash, peal and dice apples into one inch pieces. Using a mixer, beat eggs with sugar, until it’s three times in volume. Using a spatula, fold in flour by thirds, add 1 tsp of baking powder and 1 tbsp of cornstarch. Line a baking pan with parchment paper. Cover bottom of the pan (I use 8 inches pan/20cm) with some cake batter, lay out the diced apples, cover apples with cake batter, shake the pan a bit, to spread batter between each apple piece. You have to do two layers of apples and cover the top of your cake with cake batter. The main thing is that the cake batter has to be not too thick and not too liquid.

Bake it at 350F/180C for 40 minutes, check using a wooden toothpick. If the cake is ready, the dough should not stick to the toothpick. It may take a bit more than 40 mins.

Anonymous: Did you ever go back to the Salt and Pepper diner?

Kaz had not spoken to Erin for a couple days. He’d spent most of his time in a corner trying to hide while he threw up, or making Matthias go over the plan again. Every once in a while he spotted her teaching Wylan how to make a chart, and giving Rotty orders. She’d make an excellent captain. He tried to hide the flutter in his chest when he saw her marking the parchment, pen in her mouth and various tools in her hand. It pained him not to speak to her- but he felt that he’d only make it worse. Kaz Brekker didn’t apologize. It wasn’t in his nature.

Erin stood tall at the back of the ship, keeping her eye on the horizon as the sun went down. Her hair whipped her face, she had forgotten a hair tie. Kaz limped his way over to her.

“Are we on schedule?”

Erin nodded before pulling out her compass and moving to the table she had fastened next to the wheel. Her hands moved over a map of the continents, pointing to about an inch above Ketterdam.

“Wzr hvre” she said through the pen in her mouth. Kaz snatched it from her,

“Try again.”

“We’re here.”

Kaz looked at the maps, analyzing them. He knew roughly what everything was, but how they worked was beyond him. He wondered where she learned all this. There was a silent agreement between them, she didn’t ask about his past and he didn’t ask about hers. Although it seemed relevant that he knew how she obtained all this knowledge.

“Where did you learn to make star charts?”

His fingers brushed over the half full parchment, it had scribbles of constellations on it. Erin glanced out to the sea briefly.

“Does it matter?”

“It matters to your investment value”

Of course. Everything came with a price tag. Erin thought for a moment

“I didn’t go to a school for it, if that’s what your getting at.”

He didn’t have to know about her father. Kaz nodded, fidgeting with the sextant. He wanted to know more, he wanted to know everything, really.

“A family member then?”

Erin faltered for a moment.

“Where did you learn to lock pick?”

Kaz furrowed his brows. Point taken. Thinking about Jordie was painful, and this mystery person was probably painful for her to talk about as well. He cleared his throat, thinking of something else to say. Kaz never found stars that interesting, he preferred to focus on the things he could steal.

“Have you sailed to Fierda before?”

Erin chuckled. It was sweet with a bitter aftertaste.

“No. I haven’t.”

“Then how do you know where we’re going?”

“Figuring it out as we go”

Kaz looked at her with concern.

“What?” His voice tightened.

Her fingers dance over the charts as she explained.

“Well, if the constellations in Ketterdam are like this-“ she pulls a chart out,” right now, then they should look like this,” a different chart appears on the table,” in Fierda.”

Kaz was a clever man. He could manipulate a lawman into committing horrible atrocities. But this…. This made his head spin. He just nodded, and acted like he understood.

“And these? He points to what looks like graphs”

Erin’s picks them up

“These are the tidal charts from the past 5 years. They’ll tell me where not to sail.”

Kaz’s lips turned into a small smile. If there was one thing to be admired about Erin, she does her research. The sun lowered below the sea, leaving them in darkness. Their home. Erin grabbed a lantern and flicked a match, lighting it and setting it down. The firelight reflected against Kaz’s flint eyes, making them seem almost green. Erin’s cheeks flushed and she turned to the wheel.

“You should sleep.” she said.

Kaz leaned against the table, watching the waves behind them as the ship pressed on.

“Rotty can take over for you.” He said, almost in a whisper. In the past 3 days he hadn’t seen anyone but her at the wheel. He was sure she was only staying awake on power naps. She shook her head.

“If Rotty goes to far of course it could be difficult to get back on track. Can’t risk missing the festival.”

Kaz rolled his eyes. Missing the festival would be the least of their problems if she passed out from exhaustion.

“You need sleep. You risk the crew sailing without proper rest.” It was more of a demand, than a statement.

“If-“

“I wasn’t asking,” Kaz spoke, taking the wheel from her. Erin simply nodded, stepping back towards the stairs. She turned, her hair shining from the lantern. She waited for him to say goodnight to her, but he didn’t. He stood silently at the wheel watching as she disappeared into the cabin.

Strawberry Mint Lemonade

½ C. Granulated White Sugar

½ C. Water

4 Lemons, Juiced (about ½-¾ C.)

½ C. Sliced Strawberries

1 Tbsp. Granulated Sugar

¼ C. Fresh Mint Leaves

2 C. Water

(I know the way I wrote out the measurements is funky, but it is divided for how it needs to be used.)

Begin by slicing your strawberries and put them in a small bowl. Toss with 1 Tbsp. granulated sugar and set aside.

In a small pot, stir together ½ cup granulated white sugar with ½ cup water. Turn the burner on low and heat until the sugar is completely dissolved, creating a simple syrup. Remove from heat.

Either chop up your mint leaves or grind them in a mortar and pestle to release the oils. Mix it in with your strawberries. After about 10 minutes, mash up your strawberries with a fork or potato masher to help release the juices.

Add your strawberry-mint mixture to a small container (I used a jar, but you can use a small pitcher or whatever you have on hand). Pour warm simple syrup over the fruit and let stand for a few minutes. Mix aggressively, or shake if you are using a jar. Add the lemon juice and 2 cups of cold water. Stir well. Let stand in the fridge for several hours, or overnight.

If you are like me and hate pulp in your drinks: let the mixture stand overnight and strain into another container to get rid of the floaty bits. 

Note: I like pretty sour lemonade, so if you don’t love sour things either use less lemon juice or increase the amount of simple syrup. 

Fresh Strawberry and Cream Cheese Danish

INGREDIENTS:

2 sheet Puff Pastry dough, thawed

8 ounces Cream Cheese, softened

1 tsp Vanilla Extract

½ tsp Almond Extract

4 Tbsp Sugar

1 ½ cup Fresh Strawberries, sliced

1 Tbsp Cornstarch

1 Egg + 2 Tablespoons water, whisked for egg wash

DIRECTIONS:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

In a small bowl, mix together the strawberries and corn starch. Set aside.

On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces.With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.

In a bowl, stir together softened cream cheese, sugar, and vanilla and almond. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.

In the middle of the cream cheese, add a couple of spoonfuls of strawberries into the middle.

Bake for 18-20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.

Hello! I hope you are enjoying your summer. Lughnasadh is upon us, the first of the 3 harvest holidays. I usually spend this day on the countryside, hiking and enjoying the sun, but this year it is a bit different for obvious reasons! 

I know that usually it is custom to bake some bread for Lughnasadh I am a bit of a rebel so today I am offering you a really great recipe if you plan to do a picnic of a feast to celebrate this special day! I have cooked these tarts more than 3 times already and it is always a success! The recipe is a bit long, and I tried to make it as clear as possible!

Strawberry and Wine tarts

The perfect dessert for Lughnasadh

Prep time: 1 hour

Rest time: 1 hour

Cook time: 30 minutes

Yields: 6 to 8 small tarts or 1 big tart

Ingredients

- Dough

120g (1cup) plain flour

60g (1/2cup) whole meal flour

2 tbsp brown sugar

1/4 tsp salt

100g butter

- Mascarpone Cream

250g (1 pack) mascarpone

35g (1/4 cup) powder sugar

60g (2 tbsp) heavy cream

- Strawberry and Wine syrup

500g strawberries (more or less, it’s not really precise)

55g (1/4 cup) sugar

juice of 1 lemon

A few fresh Thyme sprigs

60g (1/4 cup) port wine

Preparation

//Dough

In a bowl, mix everything until you have crumbs

Add a bit of water for the dough to keep together

Make a flat ball, wrap it and let it rest in the fridge until needed (at least an hour)

//Strawberries

Rinse and cut the strawberries in slices and put then in a bowl

Add the lemon juice, a few fresh Thyme sprigs and sugar

Let it rest in the fridge for until needed (at least 30 minutes)

//Pie crusts

Pre-heat your oven 180°/375°F

Roll out a portion of the dough about 5mm thick

Drape over a small tart tin with it and trim the excess

Put back the trim with the rest of the dough

Repeat until you don’t have any dough left

Pick the crust with a fork to keep the crust flat when baking

Bake in a hot oven for 15/20 minutes. The crust has to be light golden.

Let it cool on a tray

//Mascarpone cream

In a bowl, mix all the ingredients with a whisk or electric whisk until you have a creamy texture

Let it rest in the fridge until needed

//Wine Syrup

Stain the Strawberry juice and the Thyme in small sauce pan

Put the strawberries back in the fridge

Add the port wine in the pan, you can add more Thyme sprigs if you want a stronger flavour

Put the syrup to a boil then on medium heat until the liquid has diminished by half, or until syrupy

Remove the Thyme springs and set aside the wine syrup to cool

//Making the tart

Spread the cream

Layer with strawberry slices

Drizzle with a bit of syrup

Garnish with a few Thyme leaves

Tips

* These tarts have to be eaten the same day. I understand that the process is a bit long so you can cook the crust and whip the mascarpone the day before so you’d just have to do the strawberries, the syrup and the tarts the day where you plan to eat them

* Port substitution: You can use marsala as well, or nothing and just reduce the strawberry juice to make it a syrup

* If you choose to do a big tart, use weights when you bake the crust to keep it flat

so can we start hunting down white liberals now or what

you are my savior

just discovered RSL was Atticus Finch in a 2013 play of To Kill a Mocking Bird. I’m going insane trying to find any photo or video evidence of this.