Apocalypse Cookies
A few nice recipes images I found:
Apocalypse Cookies
Image by ShardsOfBlue
Recipe
06:07- DiD-02-Beaten egg whites
Image by eltpics
@aClilToClimb
Making Devil in Disguise recipe
BanaNanba Cookies
A few nice family meals images I found:
BanaNanba Cookies
Image by Wootang01
With my friend Paul, I spend five days in Osaka, Japan. The trip provided much refreshment, and excitement, not to mention many challenges. It was my first visit to the country, and, I feel, it certainly won’t be my last, as there are still many places left to see, and so many new things to learn.
We had several destinations highlighted on our itinerary, the foremost of which was Universal Studios. We spend an entire day there, going on rides and more often than not, queuing for them. The excruciating wait times were worth it, however, for such exhilarating fun, especially on the Hollywood Roller Coaster, my personal favorite. The next morning we followed up that successful endeavor with a trip to the Himeji Castle, a place which came highly recommended by my colleague, whose succinct description of the heritage site was, "awesome." Indeed, as a history buff, I enjoyed walking the storied grounds and climbing through the maze-like interior of the keep which was designed not so much to comfortably house the royal family as to confound the invading enemy. The castle is a must-visit. Other attractions of note include the Osaka Aquarium, and the Tennoji Zoo; both teemed with animals of every shape and size. We also at length ventured into several shopping districts inside of which were myriad stores, selling all sorts of fashion and gadgetry, countless restaurants and several gambling parlors – the Japanese, it seems, love their slot machines as much as the Hong Kong Chinese love their horse racing. Lest I forget, we frequented several video arcades to play the latest and greatest games; Paul played well, while I more often than not got 0wn3d. There is a lot to do in Japan.
Japanese culture, of which I’ve heard so much, really is distinct and separate from other Asian cultures. Their patterns of action and their peculiar artifacts certainly aren’t the same as those which feature prominently in Hong Kong. For one thing, the MTR culture was more civilized and less stressful: people queued up for trains and let passengers alight first before permitting themselves to board; cellphones never rang and cabin cars were as quiet as bedrooms at midnight; and to imagine all of these people enforce their norms without public service announcements, without any coddling, conspicuous signs – that’s amazing. What proved difficult was trying to find a garbage can. It was easier to find a vending machine, from which one could purchase a variety of drinks or cigarettes, than a bin in which to dispose of these delectable, perishable goods.
As for the general citizenry, they were most accommodating and hospitable, with several individuals going out of their way to help Paul and I find our way around the dense sprawl of the city. Language wasn’t a concern despite our limited Japanese; amazingly enough, our comfort was their concern! I won’t forget their selfless service, as one day, I hope, I’ll be able to return the favor. That the girls were quite attractive and that I demonstrated a propensity to ask attractive girls for directions go without saying; however, I understand now that their sexiness and sophistication stem not from comely faces but coherent attire. Rather than adorn themselves like a typical Mong Kok girl in a ridiculous neon rainbow palette, with jeans or unseemly spandex underneath dresses, skirts or other tops better left to stand alone, Japanese girls opt for more somber, sensible colors – black and cream-colored – and what’s more, they aren’t afraid to whip out the tasteful pantyhose or to show some skin, even. We had plenty of time to ogle the ladies, and to their credit, freezing temperatures weren’t enough to dissuade many of them from forsaking, icing their shorts, as we saw countless pairs being worn on the street. That’s what I call fashion professionalism!
Overall, Japan is a marvelous little land full of the eccentric, as well as the endearing. It was a fascinating place to explore, and I’m thankful that it was done in the company of my friend , with whom candor was not at a premium. We both learned a lot and look forward to the next trip!
IMG_1604
Image by Wootang01
With my friend Paul, I spend five days in Osaka, Japan. The trip provided much refreshment, and excitement, not to mention many challenges. It was my first visit to the country, and, I feel, it certainly won’t be my last, as there are still many places left to see, and so many new things to learn.
We had several destinations highlighted on our itinerary, the foremost of which was Universal Studios. We spend an entire day there, going on rides and more often than not, queuing for them. The excruciating wait times were worth it, however, for such exhilarating fun, especially on the Hollywood Roller Coaster, my personal favorite. The next morning we followed up that successful endeavor with a trip to the Himeji Castle, a place which came highly recommended by my colleague, whose succinct description of the heritage site was, "awesome." Indeed, as a history buff, I enjoyed walking the storied grounds and climbing through the maze-like interior of the keep which was designed not so much to comfortably house the royal family as to confound the invading enemy. The castle is a must-visit. Other attractions of note include the Osaka Aquarium, and the Tennoji Zoo; both teemed with animals of every shape and size. We also at length ventured into several shopping districts inside of which were myriad stores, selling all sorts of fashion and gadgetry, countless restaurants and several gambling parlors – the Japanese, it seems, love their slot machines as much as the Hong Kong Chinese love their horse racing. Lest I forget, we frequented several video arcades to play the latest and greatest games; Paul played well, while I more often than not got 0wn3d. There is a lot to do in Japan.
Japanese culture, of which I’ve heard so much, really is distinct and separate from other Asian cultures. Their patterns of action and their peculiar artifacts certainly aren’t the same as those which feature prominently in Hong Kong. For one thing, the MTR culture was more civilized and less stressful: people queued up for trains and let passengers alight first before permitting themselves to board; cellphones never rang and cabin cars were as quiet as bedrooms at midnight; and to imagine all of these people enforce their norms without public service announcements, without any coddling, conspicuous signs – that’s amazing. What proved difficult was trying to find a garbage can. It was easier to find a vending machine, from which one could purchase a variety of drinks or cigarettes, than a bin in which to dispose of these delectable, perishable goods.
As for the general citizenry, they were most accommodating and hospitable, with several individuals going out of their way to help Paul and I find our way around the dense sprawl of the city. Language wasn’t a concern despite our limited Japanese; amazingly enough, our comfort was their concern! I won’t forget their selfless service, as one day, I hope, I’ll be able to return the favor. That the girls were quite attractive and that I demonstrated a propensity to ask attractive girls for directions go without saying; however, I understand now that their sexiness and sophistication stem not from comely faces but coherent attire. Rather than adorn themselves like a typical Mong Kok girl in a ridiculous neon rainbow palette, with jeans or unseemly spandex underneath dresses, skirts or other tops better left to stand alone, Japanese girls opt for more somber, sensible colors – black and cream-colored – and what’s more, they aren’t afraid to whip out the tasteful pantyhose or to show some skin, even. We had plenty of time to ogle the ladies, and to their credit, freezing temperatures weren’t enough to dissuade many of them from forsaking, icing their shorts, as we saw countless pairs being worn on the street. That’s what I call fashion professionalism!
Overall, Japan is a marvelous little land full of the eccentric, as well as the endearing. It was a fascinating place to explore, and I’m thankful that it was done in the company of my friend , with whom candor was not at a premium. We both learned a lot and look forward to the next trip!
Molasses-Spice cookies
Some cool cookbook images:
Molasses-Spice cookies
Image by ilmungo
Freshly baked! So delicious! Another recipe from the Best Recipe Cookbook. These guys rock. Here it is:
Molasses-Spice Cookies
These oversized cookies are especially attractive, with a rich, dark color, almost perfectly round edges, a surface marked with deep cracks, and an even thickness from the edge to the center. They stay incredibly soft and chewy, even days after they are baked. It is important to underbake the cookies (they won’t look done when you take them out of the oven) and then let them firm up as they cool on the baking sheet. If you overbake the cookies, they will become dry and crisp.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses
Preparation
Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl with rubber spatula. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Rolls balls in sugar and place them on ungreased baking sheets, spacing them 1 1/2 to 2 inches apart.
Bake, reversing position of cookie sheets (from top to bottom and fron to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.
Introduction
Image by TheFoodJunk
Stop by The Cooking with Kool-Aid Project! You know you want to.
St. Pete Eats Cookbook
Image by CityofStPete
A NEW cookbook that highlights St. Pete’s food scene + supports local COVID-19 relief is now available: stpeteeats.org/
Cookies
A few nice recipes images I found:
Cookies
Image by Kordite
My great-grandmother’s pepperkaker cut in the traditional Swedish style.
1 cup margarine
1 egg
1 cup granulated sugar
1/2 cup brown sugar
2 1/2 teaspoon dark Karo syrup
3 cup flour
1 teaspoon cloves
1 teaspoon ginger
1 1/2 teaspoon cinnamon
2 teaspoon baking soda
Cream margarine, sugar, and egg. Add brown sugar, syrup, flour, cloves, ginger, cinnamon, and baking soda. Wrap tightly in plastic wrap, refrigerate several hours or overnight. Roll out and cut. 350 degree oven 10 minutes
P1040947
Image by Girl Interrupted Eating
this recipe is available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2009/09/16/fruits-of-…
vitamix
Image by vigilant20 (דָרוּך)
I got a vitamix today! I tried out my usual (OJ, mixed berry, kale, spinach, parsley, and flax) green smoothie in it when I got home. Nice and smooth 🙂
Chocolate Chip Cookies (Recipe)
A few nice recipes images I found:
Chocolate Chip Cookies (Recipe)
Image by Ruthieki
I’m a little famous for these cookies around these parts. A batch rarely lasts more than 24 hours, and my roommates can be seen scouting around the kitchen days later, muttering something that sounds like "any of those cookies left?"
I wrote about chocolate chip cookies a while ago for Gapers Block, so I’ll just excerpt the recipe and important bits here:
What makes a great chocolate chip cookie? In my opinion, there are several important factors. First, texture: The perfect chocolate chip cookie should be crisp around the edges, but chewy in the center, even days after baking. Greasy, floppy, or cement-like textures are undesirable. Secondly, form: I prefer a cookie that’s about as big around as a can of soup, and thick enough to really bite into. I consider those dinner-plate-sized cookies I’ve seen at various coffee-shops to be an abomination, but tiny little bite-sized Chips Ahoy are no more appealing. Lastly, taste: Chocolate chip cookies are a classic and should not be fooled with, taste-wise. However, tiny variations from the standard recipe on the back of the bag of chocolate-chips can really take a cookie from tasty to transcendental.
Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), at room temperature (resist the urge to microwave)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of semi-sweet chocolate chips (I like Nestle brand chips)
1. Grind the oats in a blender or food processor.
2. Measure the flour, baking powder, salt and cinnamon into the blender jar (or food processor) and pulse to thoroughly combine all the dry ingredients.
3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.
4. Combine the dry ingredients with the wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.
6. Refrigerate the dough for an hour or overnight.
7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.
8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You’ll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.
9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.
Taking the cookies out of the oven at the right moment and not overbaking them is the first key to producing soft, chewy cookies. You can tell that the cookies are ready to come out of the oven when the edges are golden and the tops are just barely beginning to show signs of turning brown. The cookies will still appear somewhat raw at this stage, and will fall to pieces if you try to pick one up — that’s perfect. As they cool, the centers will firm up, and the cookies will be deliciously soft in the middle. If you take the cookies out of the oven when they really look done, they end up overdone and hard as little rocks.
I tried a lot of recipes before settling on this one. I sampled batch after batch with slightly different proportions of butter and flour. I even made cookies using shortening instead of butter. Each cookie was analyzed and thoroughly criticized before being consumed. This recipe is the best I’ve ever had. The road to cookie heaven is littered with diet resolutions and empty milk cartons. It was a difficult journey, but I persevered. These particular cookies have made me famous amongst select friends, family and roommates. I hope you enjoy them too.
Quiche Pot Pie
Image by jshontz
Find the recipe at jointhekitchen.com
Blue Hawaii Recipe
Image by Justin Ornellas
China Walls, Portlock, Hawaii Kai, Oahu
Holga 120n
Fuji Color 120 Medium Format Film 100 ISO
