Sticks My Leggy Out

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The Internet Is About to Get a Lot Worse

We've all watched in horror as red states have banned books in schools and libraries. We've seen teachers fired merely for reading a book ab

11/30/23: KOSA is an anti-LGBTQIA+ censorship bill. It is essential you call THIS week. Tell them you are specifically against KOSA and especially against hotlining the bill.

Call the Capitol Switchboard at (202) 224-3121 and ask to be connected to the Senator of your choice.

Here is one that will send your reps a fax: https://resist.bot/

We should have had a funeral like this for Betty White.

TUMBLRWOMAN 2023 Finals

classmate wanted him, i provide.

JOHN KARKAT WAS A HOAXV??

ride home from I saw the tv glow

Elden Ring Sigils and Color Theory

Elden Ring magic sigils sorted by color. Long post about their lore, meanings of certain colors and what it can reveal about the story of Elden Ring under the cut.

Keep reading

Not only does he have a name now; but also a weapon.

Chef Donolon’s Jubilee Cake (ESO anniversary)

Guess what, it’s my birthday, so I’m gifting you all with a special recipe today (how perfect is it that this year my birthday is on a Friday)! Naturally I’ve got to do what I do every year, and bake myself a cake! Well now, it’s not often you see a fancy cake of such proportions anywhere in Tamriel, but when it’s time to pull out all the stops you can guarantee that Chef Donolon’s recipes have you covered! And of course to mark my reaching a quarter of a century old, nothing less than the classic Jubilee Cake will do. Best of all? It’s gluten free for my coeliac friends!

I gained much inspiration in pastry making from the famous book, Donolon Bakes, and this Jubilee Cake is always a guaranteed hit with all folks old and young. Of course, the secret recipe for this lies with the Chef’s Charmed Mixing Bowl, which I don’t have (and neither do you, most likely), so after lots of experimenting I finally came up with what I hope is a passable replica of the real deal! Celebrate my birthday with me and share a slice!

You will need: Cake 100g plain unsweetened cocoa powder 250g fine ground almond meal 300 ml olive oil 250ml hot water 6 eggs 4 tsp vanilla extract 200g caster sugar 1 tsp baking soda Pinch of salt

Frosting 3 cups heavy cream 1 ½ packets (375g) cream cheese, softened 1 cup caster sugar 1 tsp vanilla essence 1 tsp almond essence Sliced almonds Handful of strawberries, halved Handful of blueberries

Method: Preheat your oven to 170C/325F. Grease two medium springform baking tins well with oil.

In a bowl, sift the cocoa powder and add the hot water, until it is a runny liquid. Add the vanilla essence and stir through.

Whisk the eggs, olive oil, and sugar together until the mixture is fluffy, then add the cocoa mixture. Whisk again until throughly blended.

Add the almond meal, salt, and baking soda, and beat it all together until a smooth even batter has formed. Pour the batter half and half into the two tins, and bake for 45 minutes. Leave for 15 minutes and run a knife around the edges of the tin before releasing the cakes. Leave them to cool on a wire rack.

For the icing, use an electric whisk to beat the cream and cream cheese and until mixed through and stiff peaks have formed. Add the sugar, vanilla and almond essences, and whisk until all the ingredients are well combined.

Spread half the frosting on the surface of the first cake, then stack the next cake on top. Cover with the remaining frosting, then decorate generously with almond slices and berries.