today on “why are straight people the way that they are”: men commenting on recipe sites like “wow, this sounds great, I’ll have to get the wife to make a batch! :)))”

like…… buddy. pal. bro. you have the power. you too can create edible substances with the tools and materials in your kitchen! I believe in you!

extra special shoutout to this guy, who realized his wife was too busy to cater to his every need for lemon curd, but instead of deciding to make it himself… asked his mom to make it for him

myfairylily:

sistersoftheblackmoon

Source: myfairylily

my dog stepped in her own shit (the joys of pet ownership….) so I had to leave her out on the porch for a bit while I filled a jar with warm soapy water and got a rag to clean her paw, and now she is doing her best impression of The Saddest Dog In The World, Who Was Cruelly Neglected and Whose Poor Paw Was Wrongfully Dipped In Water, O! The Tragedy Of It All

thyrell:

i think yall are just pretending to have an excess of black bile so the doctors will give you more leeches

goddamnshinyrock:

I tried a new technique today and made the FLAKIEST and most TENDER pie crust I have EVER MADE and I am still reeling

@micahaphone np! I used my normal recipe (1 and 2/3 cup flour, ½ cup butter, ½ teaspoon salt), and started like I usually do:

combine flour & salt (and sugar if including)
cut cold butter into little ½ inch cubes, mix into flour, then use pastry cutter and/or fingers to combine until the most of the butter is in pea-sized or smaller pieces
get about 1/3 cup of cold water, and add it in small splashes as you form the dough into two “shaggy balls”; try not to use more water than you absolutely need to get the dough to adhere to itself- wet dough is Bad News
Generously sprinkle flour on your work surface (I cover the counter with parchment baking paper so I can move the dough around easily while rolling), and plop one of your shaggy dough balls on it
I put a piece of parchment paper or plastic wrap on top of the dough to prevent it sticking to my rolling pin
Roll it out until you have a nice even thickness, a little less than ¼ inch
(Now here is where I used to just put it into the pie pan, which made a reasonably decent crust, BUT NOT THIS TIME.)
Fold the sheet of dough in half, then in half again the other direction, so you get got a thick layered slab of dough.
Then roll THAT out into a circle, lay it into the pie pan, and trim the edges as needed
Next chill it in the pie pan for about 2 hours before filling and baking
(Same process for the top crust if using- roll flat and then chill until you’re ready to apply it to the filled pie)