u/BrotakuzaTube

EVERY episode she seemed to be hyper cognizant of the cameras, constantly shifting her eyes like a lunatic for the right angle as if she knew which camera was focusing at a given moment. Do they give direction to the audience to appear super interested in the case? Because she turned that shit up to eleven.

Does Central Casting still service this show? Was she expecting a genuine acting gig to come from this kind of work?

Recipe here: https://www.biggerbolderbaking.com/homemade-pop-tarts/

Lower butter ratio than other recipes I’ve tried, but that makes for a more accurate, crumbly texture as more butter usually leads to a chewier, flakier pie crust vibe.

Rainy season and some structural damage are beginning to stunt my tomato growth, but I was able to grab just enough to make a nice zingy sauce.

48hr CF

Next episode: pizza sauce

I ended up skipping dinner tonight

Instead of regular milk in the batter, steep some cereal in there for a little while. Dusted and topped with cereal for overload

EDIT: recipe in auto mod reply

Italian sausage and olives… and buttered tf outta that crust.

5 fruits forming with about 15 or so more flowers about to bloom. Plant is finally taking off thanks to this steady weather, can’t wait to start canning. But for now, time to prune some leaves a little bit

Really proud of this one

I don’t like most Japanese sweets but gourmet-level かき氷 might be my all-time favorite dessert. And the fact that it’s getting easier to find this style outside of major city areas…🤌

This one, called ‘Blueberry Snow,’ had whole fresh blueberries and blueberry paste inside, and the ice was partially milk-based.

Located in Nagareyama, Chiba

Spent the last couple months experimenting with new flour blends as a pivot due to rising costs of flours I typically used, thanks to the yen basically reaching record worthlessness.

Took a while to accept that Caputo, although really affordable, is just not for me, and the strongest Japanese bread flour is barely 12% and was still a little delicate…wasn’t cutting it. So I bit the bullet and went back to my Central Milling High Mountain BF/Bobs Red Mill AP mix. Caputo wasn’t terrible, but this blend just works for what I’m trying to accomplish.

That said, I’m sure I still have a lot to learn as far as working with different types of flour, but for now it just feels good to get back to consistent results.

Also, after YEARS of searching I finally got my hands on some Italian sausage so I wasn’t gonna waste it on a mediocre dough