Recipies - Tumblr Posts
DIY Rainbow “Unicorn” Chocolate Bark
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
DIY Deviled Egg Star Pops
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
DIY Amazing Carrot Cake Cupcakes and Edible Chocolate Carrot Cupcake Toppers
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
Vegan Piña Colada Bars // Vegetarian Times
Stretch those poolside summer days well into autumn with these cocktail-inspired treats.
DIY Homemade Raspberry Heart Marshmallows
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
TOP DIYS OF 2015
Hey followers! Thanks for another amazing year of crafty artsy goodness. Wishing you a happy and positive new year!
Here are the top twelve DIY tutorials of 2015:
JANUARY / Origami Candy Shaped Box Tutorial
FEBRUARY / DIY Letter Holder
MARCH / DIY Easy Mason Jar Luminaries
APRIL / DIY Oatmeal Packet Flavor Ideas
MAY / DIY Gummy Bear Popsicles with Sprite
JUNE / DIY Bottled Nebula
JULY / DIY Donut Apron
AUGUST / Kitty Purse Sewing Tutorial
SEPTEMBER / DIY Cat Tent
OCTOBER / DIY Crystal Ball Jewelry
NOVEMBER / DIY Nebula Jars
DECEMBER / DIY Cheesecake Cookies
See you next year! Cheers!
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
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When I was little my mom’s meatloaf was my favorite food. But ONLY her meatloaf. I didn’t like anyone else’s, and she told me that she would teach me how to make it when I was older. And when I was like 19? She finally taught me, but she told me never to tell anyone else and I was like weird but okay
Anyway, she was super fucking homophobic and abusive to me when I told her I was gay, so here’s the recipe
4-6 lbs of Hamburger/turkey burger
1 pk onion soup mix OR ranch mix
1 TBs ketchup
1 Tbs spicy brown mustard,
1 Tbs bbq sauce
1 Tbs steak sauce
1 egg
mix, shape into a loaf in a big pan, and bake at 350 for 2 hrs (maybe 2 and a half if you’re feeling dangerous)
You can get almost all of these ingredients at the dollar store, and have leftovers if it’s just you. The leftovers make great tacos if (taco seasoning is also like a dollar). Enjoy your revenge loaf
外出自粛期間中、にわかに凝り出しましたのが『作り置き』です。ネットのレシピを見ながら作っていましたが、調理中に画面が消えてしまって不便でした。というわけで、手書きレシピ📝をシステム手帳のレシピにまとめ始めました🖌リフィルはクラフト紙を手切りして、バイブルサイズ用のパンチで穴を開けていますので色々と雑です😵💦
調理中に汚れても大丈夫なようにリフィルを1枚ずつビニールポケットに入れています。
表紙もビニールポケットに入れていますが、あまり出来が良くないので変えたいです😅最初のページなのに気に入らなかったら変えられるのもシステム手帳の良い所です🥰
このアクアドロップスのバインダーは360°折り曲げられて、折り曲げても薄く使えるので、この『無限〜シリーズ』と共にお気に入りです😍
I’m so exited for Yule!
Yule
Prayers:
Prayer to the Winter Goddess
A Prayer to the Earth at Yule
Prayer to the Sun God
A Nordin Yule Blessing
A Celtic Yule Blessing
Rituals:
Blessing your Yule Tree
Family Yule Log Ceremony
Recipes:
Wassail
Old-World Manicotti
Yule Log
Yule Moon Cookies
Yule Mule Cocktails
Craft:
Yule Craft Ideas
Yule Pomander Magic
Yule Oracle
Oracolo di Yule
Altar:
Yule Altar Ideas
i am not joking we need to force teach cooking in schools. like. it is an essential thing for survival. do you know how easy it is to make things if you know even the bare bones shit about how cooking works. we need to teach teenagers how far you can take an onion and some other veggies it’’s sad that people grow up not knowing how to prepare literally anything. and i’m not talking about oh this home ed class taught me how to make chicken nuggets at home i’m talking about learning the balancing of sweetness and acidity and saltiness and bitterness and shit like that and techniques and oil temperatures and how meats cook. it needs to be taught because it’s literally not even that difficult and it matters so much
My perfect mashed potatoes
The secret is in the water; literally, it’s IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.
So don’t throw out any water.
Here’s how you do that:
First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
the venetian jews invented carrot cake sorry america
french recipes: if you’re not making this in paris then what’s the point. fuck you
italian recipes: use the left leg meat of a pig from one of three farms in this specific area of tuscany, or from this day my grandmother will begin manifesting physically in your house
