This is exactly why during my solo shift I turn off the music completely. I want silence. Beautiful, delicious silence.
Restaurant friendships are smth else 👌👌
Mermaid melody Pitchi Pitchi Pitch! It played early in the morning every day in one of my country's public networks
Malthus is that you???
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I want to have finished my full cast , series outline and pilot script for my main project by August
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I want to write at least a 2k word piece of fanfiction
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I want to find a writing partner for an experimental project, to see what it's like collaborating in that way
ΝΑΙ ΓΑΜΩ. Even though my family works in the tourism industry (because my island literally only has that. Any sort of local economy was eradicated and everything is incredibly overpriced and imported), I have felt the negative effects deep in my soul, so much so I wish it would just dissolve even if that means they need to find another way to make a living. I'll be damned if I ever willingly work for traditional tourism (ecotourism I will consider)
Most places in the south
So essentially... a rebranded dehumidifier?
Yes pls
I'm so dang interested it's crazy
The mastodon feed I've painstakingly curated for myself
This isn't like the usual baklava one would think of when they hear the word "baklava", but that's how we refer to it locally. Similar to diples, this is a pastry(?)/dessert for any occasion all year round!
Ingredients:
[For the syrup]
- 1 kg sugar
- 500 ml water
- Juice from 1 lemon
- 5 or 6 grains of mastic
[For the baklava]
- 1 kg all purpose flour
- 1 cup oil
- Dried cloves (1-2 per baklava)
- 1 tsp of salt
- Water
- Roasted almonds for serving/toppings
- In a bowl, put the oil, salt, and a glass and a half of water. Knead by hand. If you see that the dough "goggles", add more water until it becomes a smooth and tight dough. Let the dough rest
- Divide the dough into pieces depending on how big you want your baklavas, and shape it giving a long narrow and thick shape
- You pass each piece through a pasta machine, first from position 1, then from position 3 and then from position 5
- Spread the strips on a surface and cut them into thinner strips (around 2 cm) with a special roller or a blade
- Take one strip and wrap it thinly around your finger 4.5 times. At the end, pin it with a clove. Repeat with all the baklavas
- Put enough oil in a deep frying pan and fry the baklavas
- For the syrup, put a kilo of sugar and half a liter of water in a saucepan. Let it boil until it thickens. To flavor the syrup, dip a tulle/strainer bag in chios mastic, half a lemon peel and juice from half a lemon. Let the syrup boil until it thickens
- Turn off the heat and with a slotted spoon and drop the baklavas into the syrup. Remove with a slotted spoon and sprinkle with coarsely chopped roasted almonds or walnuts
A traditional dish of my locality :)
[ 4 servings ]
INGREDIENTS
- 1 kg whole wheat flour (alternatively all purpose)
- 600 ml water
- 60 gr butter or oil (or half-half of both for optimal flavour) (you can also use plant-based butter)
- 2 large white onions, finely chopped
- 180 gr grated mizithra
(Note: Mizithra is a whey cheese made with goat milk, sheep milk, or a combination of both. It's white in colour and the variety used in this recipe is salt-dried and a bit harder, ideal for grating. Make substitutions if unavailable using this info 👍 You can also find recipes to make mizithra at home!)
- coarse salt
- freshly ground pepper
EXECUTION
- In a bowl, mix the flour with the water and knead the mixture until the dough is soft
- Cut it into pieces and shape them into a shape that looks like thick string
- Cut each string into smaller pieces and press it with an edge so that it takes this shape:
- Put the makarounes in a pan that you have previously floured and leave them for 1 hour to dry
- Fill a pot with salted water and boil them
- As soon as you see them rise to the surface, take them out and strain them
- Heat the oil in a pan and saute the onions (if planning to use both butter and oil, add the butter after the onions are done sauteing)
- As soon as the onions reach a deep brown colour, remove them from the pan
- Serve the makarounes with grated cheese, pepper, a few spoonfuls of the sauteed onion and enjoy!
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When she takes pictures of me when I'm not looking and genuinely cherishes them no matter how weird I look
She said she wouldn't mind living in my country, which is something very heartfelt to me considering we both have close relationships with our parents and live across the globe right now. It's a big commitment and she's willing to make it for me.
I'm also willing to do the same for her :]