Stalking the elusive Fen.
Elusive.
Yes.
That's what we are.

Always feel free to build on my Head Canons and Ficlets, I ask only that you reblog me so I can go read them. :D
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I have an Auto Queue running all day every day, so usually you only get 11-25 posts a day from me. :)

4th April 2014

Video with 2 notes

Ohhh, Tasty AND fun! PS 90c is 200 degrees.

Tagged: Food PornCookiessweetsrecipeto do

31st March 2014

Photoset reblogged from single girl at the edge of the world with 119,018 notes

andrewfindsawesomethings:

kelsey-annn:

seagull-goddess:

guacamolebeautyqueen:

disneyfoodtravel:

thegaynerdblog:

Here’s the recipe since motherfuckers can’t source their shit.

sweet baby jesus

This changes everything

okay so yes plz

here ya go rhyder

unless you’re boots-n-cats, you have no idea how aroused this makes me.

Tagged: recipeomgyesfood pornsavory

Source: wamwanfood

22nd March 2014

Photoset reblogged from The One Who Matters The Most with 130,432 notes

teeniechoppa:

synnesai:

idanceatfunerals:

….Mother of Demeter…

dear

god…

I’ve died and gone to heaven

I am so inflicting this on the D&D group on Sunday. Just… Saying. YOLO!

Tagged: cacklesevil plansfoodfood pornrecipe

Source: jessicasforreal

14th March 2014

Photoset reblogged from Meet Emma! with 87,240 notes

thecakebar:

Recipes for Pies and Tarts! (recipes)

Need some pie baking ideas for this Thanksgiving?! Wait no more!

Happy Pi(e) Day!

Tagged: recipelistreferencefoodfood pornpiemaster listomnomnomnom

Source: thecakebar

12th February 2014

Photoset reblogged from I doodled in my pants... with 18,322 notes

fuckingrecipes:

  • "Poached." This is an egg cracked open and gently boiled out of the shell until the whites have congealed but the yolk is still runny. Poached eggs are great with potatoes, toast, or corned beef hash due to the great amount of runny yolk left for spreading or dipping. Most restaurants advertising eggs “any style” will poach eggs but some prefer not to outside of breakfast hours, since it involves boiling at least a small saucepan of water.At home, you can give it different flavors by poaching it in juice, wine or broth. 
  • "Scotch Egg." A Hard-Boiled egg that has been wrapped in Cumberland sausage and rolled in bread crumbs. Sometimes a soft-boiled egg is used. 
  • "Hard boiled." Everyone knows what a hard boiled egg is: an egg boiled in its shell for 13-15 minutes until the whites are firm and the yolk is solid.
  • "Soft boiled." An egg boiled inside its shell, just like a Hard boiled egg,  until the whites have set and the yolk has very slightly thickened. This is the “three minute egg” that gave us the three minute “egg timer”. PROTIP: It will continue to cook from residual heat within the egg, after you take it out of the water - run the egg (still in the shell) under some cold water immediately to stop the cooking process.
  • "Scrambled." This is the other one everyone knows: the egg white and yolk are mixed together, sometimes thinned out with milk, cream, or water, and fried.
  • "Fried" or "Over hard and break ‘em." Just ordering a “fried” egg gets an egg fully fried on both sides, slightly browned, with a broken yolk. They are good on sandwiches but leave no yolk to spread on potatoes or toast. All following eggs are considered to be variations of ‘Fried’
  • "Over easy." What is usually thought of as a fried egg: pan fried on one side until cooked about halfway through, then flipped over and fried on the other side until the white has set. The edges can be a bit crispy but the yolk is still runny, albeit not so much as a properly done poached egg.
  • "Over medium." Like an over easy egg, but cooked a bit more on the second side. The yolk will be somewhat thick or sticky, but not hard.
  • "Over well" or "Over hard." An egg fried on one side as for “over easy”, then cooked on the other side until the yolk has completely set. Some cooks will break the yolk.
  • "Sunny side up." The egg is fried on one side and not flipped. Sometimes a bit of frying fat is spooned over the top to set the white, or some water is tossed into the pan and a lid placed over the egg. Both of these methods are called "Basted", but this isn’t universally understood if requested and often done by default anyway. Some cooks will leave the white on the top is left unset and sticky.

Tagged: Eggsreferencecookingforcheapawesomecookingrecipefood porn

Source: fuckingrecipes

11th February 2014

Photo reblogged from gastrogirl with 1,353 notes

gastrogirl:

mini cheesecakes stuffed with reese’s.

gastrogirl:

mini cheesecakes stuffed with reese’s.

Tagged: desertdessertcheesecakesweetsrecipeyesgoodfood porn

9th February 2014

Post reblogged from do you like boats with 446 notes

Super-Soft Butter Rolls

mimieats:

Here’s the recipe, as promised. These Asian bakery-style butter rolls are unbelievably soft and fluffy, and they’re actually pretty easy to make!

image

Ingredients:

  • 1 3/4 cups bread flour
  • 1/4 cup cake flour
  • 2 tsp instant yeast
  • 3 tbsp milk powder
  • 2 tbsp + 2 tsp sugar
  • 1/2 tsp salt
  • 100 ml water (lukewarm)
  • 80 ml milk (lukewarm)
  • 4 tbsp butter, room temperature, cut into small pieces
  • 1 whisked egg (for egg wash)

Directions:

  • Mix all of the ingredients except for the butter in the bowl of an electric stand mixer using the dough hook. Once the ingredients come together, mix in the butter, 1 tbsp at a time.
  • Continue kneading until the dough passes the windowpane test. (Break off a small piece of dough and stretch it. If it can stretch thin enough for you to be able to see through it, it’s done.)
  • Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise until doubled in size (about 1 hour).
  • Punch dough down and divide into 8 pieces. Let the dough rest for about 15 minutes. Shape each piece into a ball and place in a buttered baking pan (I used a cake pan).
  • Cover loosely and let rise until doubled, about another hour.
  • Preheat the oven to 335F.
  • Brush the tops of the dough with the egg wash and bake for about 20-25 minutes. Remove from the oven and let the bread sit in the pan for 2-3 minutes, then transfer to a cooling rack. For extra deliciousness, run a stick of butter over the tops of the still-hot buns. YUM.

image

image

Try not to eat all 8 buns at once…

(Recipe adapted from this one.)

Tagged: So trying thisrecipebreaddesertomnomnomnom

Source: mimieats

8th February 2014

Photo reblogged from do you like boats with 21,464 notes

autumncozy:

Pumpkin Pie Cookies: Recipe

autumncozy:

Pumpkin Pie Cookies: Recipe

Tagged: Recipecookiespumpkinharvestfall

Source: sweetsugarbelle.com

5th February 2014

Photo reblogged from head bitch in charge with 844 notes

in-my-mouth:

Havarti Spinach Mac and Cheese

If I do this, I’ll replace the Havarti with Pepperjack… because of reasons.

in-my-mouth:

Havarti Spinach Mac and Cheese

If I do this, I’ll replace the Havarti with Pepperjack… because of reasons.

Tagged: recipeawesomecheesesavorydear bfyes?food porn

Source: weheartit.com

5th February 2014

Photo reblogged from gastrogirl with 818 notes

gastrogirl:

red velvet cheesecake crescent rolls.

gastrogirl:

red velvet cheesecake crescent rolls.

Tagged: RecipeFood porndesertsweetschocolatecheesecake

4th February 2014

Photoset reblogged from Land of Ladders and Lavender with 126,180 notes

270to150:

merrymacaron:

caffeinatedcrafting:

Who says you need to order carry out for fried rice?

Ingredients:

  • 1/2 cup brown whole grain rice
  • Onion, diced
  • Carrots, diced
  • 1 egg
  • Olive oil
  • Soy sauce
  • Vinegar

Instructions:

  • Steam rice for 45 min, add a little bit of vinegar with the water to make sticky
  • Dice veggies, throw  into pan with oil
  • Throw on rice and cake down
  • Cook for 4-5 min on medium-high heat
  • Flip/mix rice
  • Cook for another 4-5 min
  • Move the rice over for the scrambled egg, dice and mix as the egg cooks
  • Throw on soy sauce, let simmer for ~30-45 seconds
  • Eat :3

LET ME TELL YOU A THING IM THE BEST AT FRIED RICE! IM THE MOTHERFUCKING KING OF FRIED RICE!

RE-Reblogging this because i just made this and ugh its heaven

As a rule, 1/6th to 1/2 onion per person eating, 1-3 carrots per person eating, 1 stick celery if you want, per person eating, 1 egg per person eating, moving to 1 egg per 2 people after 2 (so 3 eggs for 3 OR four people, etc) 1/2 cup brown rice per person.

I always put carrots then onions in, letting the onions cook till almost clear before adding rice.

If this is the main meal, add in some shredded or cubed pork or chicken you marinate and cook before cooking the veg,(Half chicken breast each person, or 1/4th lb pork per person, remember, a generous serving of meat is the size of your palm) OR add an extra egg per person, and 1/3rd cup frozen or canned peas and/or green beans per person.

Total cost per person for the meal- About .50-1.50$.

So in a pinch, this can be a GREAT meal, and it’s fast and easy, and with veg and either extra eggs or meat for protein. :D

Tagged: Food on the cheapeat inrecipeeggsproteinEat Like a Bossfoodforcheap

Source: caffeinatedcrafting

29th January 2014

Photoset reblogged from Ridyr Writing with 22,527 notes

ridyr-writing:

randomstupidchaos:

strixus:

letonator:

the-more-u-know:

Different knifes and their uses.

[Source

Follow us on Facebook

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THIS SHIT IS IMPORTANT! FOR THE LOVE OF FUCK STOP USING SERRATED KNIVES TO CUT VEGGIES IT’S WRONG!

AND STOP CHOPPING WITH CARVING KNIVES OR ANY OTHER GRATON KNIVES.

ALSO, YOU ONLY USE THE STEEL TO TAKE BURS OFF NOT SHARPEN.

This would’ve been so helpful to have when I was in middle school and teaching myself how to cook, damnit. It took me ages to realize half this stuff and I just learned the other half of it, mostly re: meat, from this post.

I don’t know any of this so I can’t write characters cooking.
For all of the other writers out there who subsist on rice and microwavable chicken, this is for you.

Tagged: infopsareferencecookingrecipeshhit helps cookrecipe it is

Source: the-more-u-know

29th January 2014

Post with 1 note

Food for Cheap- Both in Spoons(energy), Time, and Money - Part 1: Tools of the Kitchen

Don’t wanna see these? Savior/block #FoodforCheap

Below the cut I will go over the most basic tools/tricks I have found for getting the best overall value in kitchen tools and necessities. I will also give a few tips on how to work around NOT having some of them.

Hopefully this can help you spend most of your money on the good foods that get nutrition in your belly with the least amount of effort AND cash.

Read More

Tagged: FoodforCheapFoodreferencerecipepsahelpfulI hopeI should be asleeporzSpent so much time looking fordecent linksbet no one needed thisoh wellGifgifsto break monotony

27th January 2014

Photoset reblogged from astrography's first rule with 1,763 notes

foodfuckery:

One Pot Andouille Sausage Skillet Pasta

Recipe

Tagged: foodfood pornrecipesavory

Source: foodfuckery

16th January 2014

Photoset reblogged from but baby it's cold outside with 36,905 notes

foodfuckery:

Cheesy Bread Recipe

Tagged: breadcheesesavoryrecipe

Source: foodfuckery