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areyoutryingtodeduceme:

mrbluechalk:

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wizard-me-timbers:

I totally remember watching this as a kid and thinking that looked like the most delicious biscuit/cookie in the world

me too!

when in reality was’t it a ritz cracker dipped in water?

THAT’S CREME A LA CREME A LA EDGAR YOU IGNORANT SLUT

every so often I sometimes get a mug of milk, add a splash of vanilla extract, a spoonful of sugar, and a sprinkle of cinnamon and heat it in the microwave and have it with Ritz Crackers and pretend it’s Creme A La Creme A La Edgar and it’s seriously just the best.

(Source: fydisneymisfits)

Immature people falling in love destroy each other’s freedom, create a bondage, make a prison. Mature persons in love help each other to be free; they help each other to destroy all sorts of bondages. And when love flows with freedom there is beauty. When love flows with dependence there is ugliness.

A mature person does not fall in love, he or she rises in love. Only immature people fall; they stumble and fall down in love. Somehow they were managing and standing. Now they cannot manage and they cannot stand. They were always ready to fall on the ground and to creep. They don’t have the backbone, the spine; they don’t have the integrity to stand alone.

A mature person has the integrity to stand alone. And when a mature person gives love, he or she gives without any strings attached to it. When two mature persons are in love, one of the great paradoxes of life happens, one of the most beautiful phenomena: they are together and yet tremendously alone. They are together so much that they are almost one. Two mature persons in love help each other to become more free. There is no politics involved, no diplomacy, no effort to dominate. Only freedom and love.
Osho (via electrichoney)
theantidote:


Chickpea Yogurt Soup



Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes



Serving Size: 2



Ingredients
1 cup yogurt
2 cups water
2 tablespoons chickpea flour
1 teaspoon sugar
1 teaspoon turmeric powder
1 inch ginger, freshly grated
1 teaspoon ghee/clarified butter
1 teaspoon hing/asafoetida
1 green chili, finely chopped
1 teaspoon mustard seed
6 to 8 curry leaves
salt
Directions
In a deep pan, whisk yogurt, water and chickpea flour to make a smooth batter making sure there are no lumps. Add salt, sugar and turmeric powder to it and bring it to a boil. Once done, lower the heat, add grated ginger and let it simmer for 10 minutes. If you wish to thicken the soup more, continue cooking for 5 more minutes. Keep stirring in between. Once done, switch off the heat and keep the pan aside.
Heat another small pan, pour ghee/clarified butter in it and bring it to medium heat. Add asafoetida, chopped green chili, mustard seeds and curry leaves. It will splatter, so be very careful. After a couple of seconds, switch off the heat and pour the hot ghee straight in the soup. It will sizzle. Give the soup a mix and serve it either warm or at room temperature.
Notes

Asafoetida is easily available in any Indian store but if you don’t find it, add one clove grated garlic.
Curry leaves are also available in Indian stores. There is really no substitute that I can suggest for curry leaves as the flavor is very different from any other herb. However, you can use bay leaves or kaffir lime leaves for a flavor boost but it would still be different from curry leaves.
Zoom Info
Camera
Canon EOS 5D Mark II
ISO
250
Aperture
f/1.8
Exposure
1/80th
Focal Length
50mm

theantidote:

Chickpea Yogurt Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 2

Ingredients

  • 1 cup yogurt
  • 2 cups water
  • 2 tablespoons chickpea flour
  • 1 teaspoon sugar
  • 1 teaspoon turmeric powder
  • 1 inch ginger, freshly grated
  • 1 teaspoon ghee/clarified butter
  • 1 teaspoon hing/asafoetida
  • 1 green chili, finely chopped
  • 1 teaspoon mustard seed
  • 6 to 8 curry leaves
  • salt

Directions

  • In a deep pan, whisk yogurt, water and chickpea flour to make a smooth batter making sure there are no lumps. Add salt, sugar and turmeric powder to it and bring it to a boil. Once done, lower the heat, add grated ginger and let it simmer for 10 minutes. If you wish to thicken the soup more, continue cooking for 5 more minutes. Keep stirring in between. Once done, switch off the heat and keep the pan aside.
  • Heat another small pan, pour ghee/clarified butter in it and bring it to medium heat. Add asafoetida, chopped green chili, mustard seeds and curry leaves. It will splatter, so be very careful. After a couple of seconds, switch off the heat and pour the hot ghee straight in the soup. It will sizzle. Give the soup a mix and serve it either warm or at room temperature.

Notes

  • Asafoetida is easily available in any Indian store but if you don’t find it, add one clove grated garlic.
  • Curry leaves are also available in Indian stores. There is really no substitute that I can suggest for curry leaves as the flavor is very different from any other herb. However, you can use bay leaves or kaffir lime leaves for a flavor boost but it would still be different from curry leaves.

(Source: weheartit.com)

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