livy || 24 || aquarius ⊙ || gemini ☾ || leo ↑ || hi i hope u like video games and disappointment
i learned how to pin posts but anyways im not as active on this acc besides every few days follow my twitter if u wanna see me talk abt video games more https://twitter.com/blackyennefer im currently in xiv hell
between tumblr being found guilty of moderating lgbtq content unequally during the 2018 ban in court and @ sorryforpartyrocking being nuked for suggesting one of tumblr staff may have investment in defending terfs to now many different trans women having their text posts and selfies being flagged as mature without the opportunity to appeal in any meaningful way (one of which was nuked herself)… it’s very. hmmmm. it’s a bad look. as if staff wasn’t already on thin ice for refusing to engage in any effective way with hate speech. “queerest space on the internet” my ass
the worst thing abt gay peers my age is that i cant tell who im allowed to say faggot around and who will go on tiktok and make a video about me saying faggot around them
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.
CHEERS TO GUY WALTON FOR “OUTING” THE FOSSIL FUEL COMPANIES
From the article:
Walton has devised his own criteria for named heatwaves in the US, based on duration and extremity, on a one to five scale similar to hurricanes. Heatwave Chevron is classed as a four and is “historic”, Walton said. The meteorologist said he has a list of 20 oil and gas companies – including Exxon and Shell – for upcoming heatwaves and will turn to coal companies if he runs out of names.
OUTSTANDING MOVE
Y'all know what to do. Use Walton’s naming system. Make it catch on.
