Morning without you is a dwindled dawn.

redrook:

brunhiddensmusings:

sassytail:

vympr:

Scientist bakes sourdough bread with yeast derived from 4500 year old Egyptian pottery

i’m losing my mind @ this thread……historie……

also please note that this scientist is in fact the retired man who invented the xbox.

oh fuck i listened to a podcast that was interviewing him and the process he went through to make this bread, ologies with allie ward

like he went through full on clean room levels of prep to ensure that this was 100% yeast from old egypt and had to bend over backwards to ensure everything involved was uncontaminated

he then revealed that the original xbox logo…

is a sourdough boule

(via midnight-revelation)

bunnybells1102:

animentality:

No. The moral of the ugly duckling is that you won’t fit in with everyone. No matter what, he’d always be an ugly duck. Because he’s not a duck and he shouldn’t try/be forced to try to be a duck. He’s a swan. He was always a beautiful swan but he was being viewed through the lens of a duck. It’s about finding your true self and finding where you belong even if that place isn’t with the people you thought it would be

(via selkienight60)

captaincrais:

piinfeathers:

just in case anyone missed this in the news or maybe not in the loop, Disney is currently refusing to meet with or acknowledge the newly formed animation production workers union that just voted to join IASTE and become an official part of TAG, the animators and animation artists guild

production workers across all studios are currently voting to be recognized for their hard work and invaluable skill at keeping these productions running, but studios are refusing to meet with them to let them negotiate deals or even exist

as someone who works in animation as a designer i know i wouldn’t be able to do my job at all without any of my production workers. they are the incredibly hard working people who oversee pretty much everything in animation. they make sure everything is running on time, that schedules are being followed, they have to know pretty much every single word of the scripts and beats from the storyboards to make sure nothing is missed, and most importantly, they make sure artists are being taken care of and not overworked. they really are the unsung heroes of the animation world

production workers are also by far the most exploited workers in animation currently. they make about a fraction of what artists make for just as much work put in, and currently have no agreement for health coverage or other benefits that artists protected by the union are guaranteed

BUT! there is some good news. right now there’s a petition on IATSE’s website that has over 80,000 signatures currently addressed to disney leadership to do the right thing and meet with this new union and recognized their vote to form. it still needs roughly 21,000 signatures and only takes a minute to sign! anyone with a zip or postal code can sign, meaning both US and Canadian residents can sign and help this union get the deal it deserves!!

PETITION: Demand Disney recognizes Animation Production Workers' Union!

IATSE

i was able to sign from Germany so international zip codes also seem to work!

(via midnight-revelation)

lost-sheep:

Before the dawn has come,
I’d block the sun
If you want it done

autumn-archfey-artwork:

All my subtle pride flags so far compiled into one post.

Lesbian

Gay

Bisexual

Pansexual

Transgender

Non-Binary

Genderfluid

Demisexual

Aromantic

Asexual

AroAce

Progress

Remastered, better quality versions now available.

(via prismatic-bell)

sp-eedysp-special:

alexseanchai:

shanastoryteller:

is there anyone out there with a nyt cooking subscription

will they send me the chamomile tea cake with strawberry icing recipe

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Ingredients
Yield: One 9-inch loaf

½ cup/115 grams unsalted butter
2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse
1 cup/240 milliliters whole milk
Nonstick cooking spray
1 cup/200 grams granulated sugar
½ teaspoon coarse kosher salt
2 large eggs
1 large lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1½ cups/192 grams all-purpose flour
1 cup/124 grams confectioners’ sugar
½ cup/8 grams freeze-dried strawberries

Preparation

Step 1

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
Step 2

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
Step 3

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
Step 4

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
Step 5

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
Step 6

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
Step 7

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

We out here torrenting recipes now? Reblog

(via prismatic-bell)

catchymemes:

wickedcriminal:

luisonte:

Olvidé que lo había puesto en modo Ortega Cano

Him:

(via theincrediblemoonchild)