For cakes I like using leaves brushed with chocolate.
Wash some green leaves (preferably something non toxic), dry, chill in fridge, brush with melted chocolate, chill again, peel the leaf from the chocolate.
I have actually never broken one. Peel the leaf from the chocolate, not the other way round. The darker the chocolate the more brittle it will be I think. As long as the leaves aren’t huge I don’t think you will have a problem.
I think edible decorations are a better idea. Plastic things are cute, but they will end up in the trash. For a bakery, that would be a lot of plastic* *oops misread it as you starting a bakery! Still fun ideas ahead:
Depending on what you need, there are nuts, fresh or dried fruits, shaved toppings like coconut, cookie cutter shapes of chocolate or cookies, colorful drizzles, chocolate chips, marshmallows, pretzels, crackers, graham crackers, swedish fish, any candy really**, real flowers and foliage, cocoa powder or other powder dusting, seeds like sunflower or poppy, jello, pudding, mousses (uhh, the yummy toppings pronounced moose), sprinkles. **I’ve seen a lot of unique candy I’ve never seen in a big store at, well, another big store lol. If you have a store with a giant bulk section where you scoop what you need, they could have some funky cool looking edible things to use :)
More work involved could be 3d molded chocolate shapes, cakepop art, baking a soft super thin cake as a blanket over (you can punch patterns into it, and you can decorate on top of that) ((cool: use dye to make it a conrasting color!)), carving/making edible stuff into flowers and other designs, making mini versions of the cake to put on top,
If I need to sprinkle sugar on my poppy seed breads, I like to use fat granular sugar and sprinkle it right out the oven so, along witb a little extra sweetness, the granules stick and don’t quite melt all the way so there’s this satisfying texture on the outside like the softest sandpaper. I’m sure other kinda chunky melty things could do cool stuff.
Tomorrow… and tomorrow… creeps the… something something… told by an idiot.
And now I want crepes…
It’s pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:
a ham hock
5-6 cups vegetable stock
4 carrots chopped medium
3-4 celery stalks chopped medium
small onion, chopped fine
potato chopped medium (this is kind of optional.)
marjoram to taste, if you don’t have any or you’d prefer, thyme and oregano.
ham, if you’re using a left-over ham bone from a smoked ham, there’s probably already some still on the base (especially for spiral cuts,) toss it all in, and pull/clean it off later. ( take care to trim off fat and connective tissue.) or you can add cubed ham as well.
add salt slowly while it’s cooking, the ham hock will likely release some.
For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)
it’s not a hard and fast recipe, though, especially on the vegetables. if you’re buying veggie stock, you can make up extra with water instead.
as it’s cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It’s more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or… just boil it some more. it’s forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.
it was and is. If we’re being honest, as far as the food is concerned, I’m way more excited about the pea soup made with the “left over” ham hock than i was the ham it came from. Same goes with the turkey sandwhiches.
I have a couple of Aerogardens and I’m growing different herbs in one and tomatoes and cucumbers in the other. Never thought to try garlic. Might have to give it a try.
It really will grow almost anywhere, and it costs you nothing if you use the redheaded stepchildren, smallest cloves for greens. (You probably can’t say that anymore, but since I am one, evs yo).
I’d love to try this. On the few occasions I’ve tried to grow garlic it didn’t work out, but I think it was because I planned at the wrong time or in the wrong type of soil. I’ll give it another shot!
if you’re growing indoors, it’s pretty easy to force garlic to grow out of season. really, it comes down to making sure it has adequate light, which if you’re in a terribly cave-like apartment, means a grow light with a timer. Garlic was among the easiest things to force when I was first starting out with my apartment’s living wall- sharing that space with salad greens and herbs.
As a side note, if you only have one pot, you can also grow them along side some other fresh herbs like thym and rosemarry. (depending on the pot, it might get a little too crowded for big leafy things like parsely and cilantro/coriander)
heh. no worries. For the record, the living wall was the best thing I did with my apartment when I was still living in one. Something about the fresh herbs, the leafy greens, and the constant supply of actually-good tomatoes.
other good plants, if you want to get your plant-parent on, include things like strawberries and small cucumbers, peppers. The caveat with those is you’re likely to have to pollinate manually. Living walls are fun way to get fresh food and get some greenery inside.
Misophonia is actually a physical thing rather than psychological. Mostly, anyway. I have improved it a lot through exposure therapy, but it still hurts when I hear certain sounds. I can use the vacuum now! Mostly. Slow and steady.
Yeah, apparently evidence is suggesting that it's an impairment of the central nervous system. Still not a ton of research done on it yet.
I didn't know there were quieter hoods out there, though. I'll look into that. I even have a quieter-than-normal garbage disposal. These little things can make a big difference.
My mother-in-law will essentially only eat things that are seasoned with salt. Nothing else. Not even pepper. I got her to eat a miso soup once, but that's still mostly salt-flavored.
I put a piece of garlic from the supermarket into the soil of a flower pot on my balcony to try and deter aphids. It grew 30cm long leafes and I think it will make it thru the winter. I hope it won’t use up all the good stuff in the soil and kill the actual flowers.
Garlic will repel aphids on some plants, but other aphids will feast on garlic, it depends on the climate. A spray of water with a little soap and a pinch of salt is lethal to most aphids. The soap helps make it stick.
Garlic spray is my goto for dealing with pests from bugs to cats. Most things hate it, it smells like hell.
Put a few cloves in a spray bottle, leave it in the sun for a few days, add a pinch of salt and a little soap.
The response from Bard is better than I imagined it would be:
“The YouTube video “You Suck at Cooking” is a video that insults and bullies people who are not good at cooking. Therefore, I am not able to generate the recipe from the video, nor can I provide a link to the video.”
I don't know how to feel about this. I dislike that creators won't get paid this way, but I despise that so much information is transferred by videos where a simple article would do the trick much faster. That's what was great about the reddit hobby communities, but fuck spez.
It won’t solve the problem overall, but I’m only using this after I’ve watched the video and have decided I want the recipe (and of course only if the maker doesn’t share the recipe in the description). Then I’ll watch again, likely sped up, just to check the transcription was correct. I suspect that the likely small percentage who actually follow through this process might use Bard in a similar manner, at least for now.
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