Boolets and Blossoms

Photo 47Notes
zhatdoktor: Look at Disby ~CL-Celonia Via The Doktor Zoom

zhatdoktor:

Look at Disby ~CL-Celonia


Photo 614Notes
fyeahroleplayingrabbit: So proud. Even prouder because we grow with them.  Via Hallå där.

fyeahroleplayingrabbit:

So proud. Even prouder because we grow with them. 


Photo 4Notes
Strawberry Strudel——— 4 sheets phyllo dough; thawed 1 tablespoon Sugar Butter flavored cooking spray; (or regular) 2 cups fresh strawberries; sliced 1/4 cup Sugar 3 tablespoons Cornstarch Preheat oven to 375 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Combine strawberries, sugar and cornstarch in a bowl and toss to coat. Set aside. Lay one sheet of phyllo on baking sheet. Spray liberally with cooking spray. Sprinkle very lightly with sugar. Lay second sheet of phyllo on top of first and spray with cooking spray. Pile half of strawberry mixture on one end of phyllo dough, several inches from the short end. Fold over and roll (like a burrito), folding in ends as you go, until completely rolled up, seam side down. Spray outside of strudel and sprinkle lightly with sugar. Repeat with remaining phyllo and strawberries. Bake for 20-25 minutes or until golden brown. Cut in half and serve warm.

Strawberry Strudel
———

4 sheets phyllo dough; thawed
1 tablespoon Sugar
Butter flavored cooking spray; (or regular)
2 cups fresh strawberries; sliced
1/4 cup Sugar
3 tablespoons Cornstarch

Preheat oven to 375 degrees. Line a baking sheet with foil and spray lightly with cooking spray.

Combine strawberries, sugar and cornstarch in a bowl and toss to coat. Set aside.

Lay one sheet of phyllo on baking sheet. Spray liberally with cooking spray. Sprinkle very lightly with sugar. Lay second sheet of phyllo on top of first and spray with cooking spray.

Pile half of strawberry mixture on one end of phyllo dough, several inches from the short end. Fold over and roll (like a burrito), folding in ends as you go, until completely rolled up, seam side down. Spray outside of strudel and sprinkle lightly with sugar.

Repeat with remaining phyllo and strawberries.

Bake for 20-25 minutes or until golden brown. Cut in half and serve warm.


Photo 42Notes
Potato and Cheese Perogies——— For the dough: 3-1/2 cups all-purpose flour, plus more for dusting 3 large eggs 2 tablespoons sour cream 3/4 to 1 cup water For the filling: 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 small sweet onion, chopped 1 clove garlic, minced 1/4 teaspoon dried thyme 3/4 to 1 cup grated dry farmer’s cheese Kosher salt and freshly ground pepper to taste In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined. Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough. Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling. For the filling: Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes. While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool. When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough. Assemble and cook: Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don’t dry out while you’re working. Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap. Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool. Sauté and serve: To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish. Zoom

Potato and Cheese Perogies
———

  • For the dough:
  • 3-1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 3/4 to 1 cup water
  • For the filling:
  • 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 3/4 to 1 cup grated dry farmer’s cheese
  • Kosher salt and freshly ground pepper to taste

In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.

Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.

Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.

For the filling:
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.

While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.

When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.

Assemble and cook:
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.

On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don’t dry out while you’re working.

Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.

As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.

Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.

Sauté and serve:
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish.


Photo 33569Notes
Via Hallå där.


Text 26Notes

redfemhoovy:

I hate Soldiers BT

More like hate Americans, alvays dink dey are best

Mmph, vas not so bad. … Could have been vorse? Tink vas just trying to get to do better, is all.

Via Yes you, you are dead!
Text 40Notes

A lesson in numerics.

explosiveliberty:

booletsandblossoms:

explosiveliberty:

WELL THAT-

-Punched and goes flying into nearest wall. Probably a John imprint on that wall now. He flops onto the ground like a ragdoll and grunts before pushing himself to his feet, figuratively spitting fire.-

ALRIGHT, I SEE HOW IT IS YOU BIG COWARD. SLUG A TEAMMATE WHEN HE’S GIVING YA ADVICE. SEE HOW FAR THAT KIND OF ATTITUDE GETS YOU OUT ON THE FIELD. 

-John clenches his teeth, walking right back up to the Heavy and jamming a finger into his chest.-

FELLA, YOU THROW A PUNCH LIKE A TRAIN BUT YOU’VE GOT THE ATTITUDE OF A TEENAGE GIRL. YOU EITHER CUT THE DRAMA QUEEN ACT AND GROW A SENSE OF DUTY WHEN I’M TALKING TO YOU OR DISMISS YOURSELF FROM MY PRESENCE RIGHT NOW. 

YOU SELFISH NO GOOD BOLSHEVIK, I DON’T WANT TO SEE YOUR SORRY FACE AROUND HERE AGAIN UNTIL YOU CAN ACT LIKE A MAN.

UNDERSTAND?

-John stands there, staring right up at the heavy, glaring with an intense hatred honed after years of self induced punishment.-

“…”

Alexei’s at a loss. He doesn’t know what more he could do. He tried being respectful and that was met with scorn, he tried a friendly offering of food and it was harshly rejected, he tried explaining himself and that didn’t work either, so he figured that the Soldier must want a show of force, to prove him wrong.

That hadn’t gone as planned at all, because now he was getting yelled at with more venom than he’d ever been yelled at before.

Selfish. No one had ever called him selfish before.

He knew Soldiers tended to be like this, that he really just ought to let the loud, hurtful words roll off his back, but if John was right about one thing, it’s that often the tenderhearted Heavy was too sensitive for his own good.

“…sorry I hit you. Thought you vanted dat.”

He’d only wanted to please the demanding American, as he would for any teammate or friend, to do his best, to fullfill what was expected of him. So much for that.

Tugging at the knot of his bandanna, face flushed with embarassment, he looks away.

“Vill go now.Я сожалею.”

John continues glaring at the Heavy until he looked away, then he leaned back and fixed his ratty uniform.

“Alright, looks like we’re getting somewhere.”

He spun his helmet around so it was on straight.

“Now that you’ve shut up, I can get down to business. YOU LOOK AT ME. Alright then.”

John began his imperial march up and down in front of the Heavy, making quite sure to march right in front of the nearest doorway.

“You’re a big guy. Hit like a train, I said that. Big, tough, and one son of a bitch I’d love to have on my team. IF YOU THINK YOU CAN ACT LIKE IT. Got it? When I call you worthless, you don’t CRY. YOU DON’T WHINE. YOU DON’T EVEN GET ANGRY. YOU DO BETTER. GOT IT?

Yeah I say you’re worthless, weak, dumb, fat, ugly, big, selfish, anything I can think of. But I’m not yelling AT you. I’m yelling FOR you. GOT IT?”

John pulls his shovel off of his belt and scoops up the dessert off the ground.

“Now then, as for this… Woman work… Fine. Do it on your own time. But first and foremost, you better be able to shoot that gun and protect your team, no whimpering and whining about it. YOU MAKE YOUR DECISION, AND YOU STAND BY IT. EVEN IF IT MEANS SUCH ABOMINATIONS AS FLOWERS.”

John gives a final nod, holding the shovel level in one hand and giving a salute with his other.

“Good man. Dismissed.”

John marches away to devour the slightly soiled confection in peace and quiet. Unless there’s a good war movie on.

Well now.

When you put it that way, it wasn’t so bad. Alexei kind of wishes he’d just said all that in the first place- would have saved a lot of aggravation. But then, maybe Soldiers liked aggravation.

Still, he could do that. He did do that, and willingly. He shot Tomislav, and more importantly, shielded his Teammates from harm, especially his field partner. He was a capable Heavy. You just wouldn’t know that unless you saw him on the field.

Alexei supposed this was an example of that ‘tough love’ thing.

He salutes back.

“DA, COMRADE!”

Via Tough Love
Text 40Notes

A lesson in numerics.

explosiveliberty:

booletsandblossoms:

explosiveliberty:

WISH YOU WEREN’T SUCH A SENSITIVE NINNY, YA BIG LUG. IF YOU CAN’T TAKE A LITTLE CONSTRUCTIVE CRITICISM MAYBE YOU SHOULD JUST STAY IN YOUR LITTLE FLOWER… GARDEN… KITCHEN YOU LOVE SO MUCH. 

Is how I am. Alvays been like dis. You remind me of older brother, Alexsander. Told me same tings you do. Gardening, cooking, knitting, veak hobbies for leetle girls. … Vent off to var. Died there. :|

If nobody cooked, made sure vere vegetables to eat in case of supplies running out, vood starve, da? Important to var as boolets and guns.

But if do not respect dat, maybe dis is vhat you vanting from me?

*SLUGS WITH GIANT ROBOT FIST*

WELL THAT-

-Punched and goes flying into nearest wall. Probably a John imprint on that wall now. He flops onto the ground like a ragdoll and grunts before pushing himself to his feet, figuratively spitting fire.-

ALRIGHT, I SEE HOW IT IS YOU BIG COWARD. SLUG A TEAMMATE WHEN HE’S GIVING YA ADVICE. SEE HOW FAR THAT KIND OF ATTITUDE GETS YOU OUT ON THE FIELD. 

-John clenches his teeth, walking right back up to the Heavy and jamming a finger into his chest.-

FELLA, YOU THROW A PUNCH LIKE A TRAIN BUT YOU’VE GOT THE ATTITUDE OF A TEENAGE GIRL. YOU EITHER CUT THE DRAMA QUEEN ACT AND GROW A SENSE OF DUTY WHEN I’M TALKING TO YOU OR DISMISS YOURSELF FROM MY PRESENCE RIGHT NOW. 

YOU SELFISH NO GOOD BOLSHEVIK, I DON’T WANT TO SEE YOUR SORRY FACE AROUND HERE AGAIN UNTIL YOU CAN ACT LIKE A MAN.

UNDERSTAND?

-John stands there, staring right up at the heavy, glaring with an intense hatred honed after years of self induced punishment.-

“…”

Alexei’s at a loss. He doesn’t know what more he could do. He tried being respectful and that was met with scorn, he tried a friendly offering of food and it was harshly rejected, he tried explaining himself and that didn’t work either, so he figured that the Soldier must want a show of force, to prove him wrong.

That hadn’t gone as planned at all, because now he was getting yelled at with more venom than he’d ever been yelled at before.

Selfish. No one had ever called him selfish before.

He knew Soldiers tended to be like this, that he really just ought to let the loud, hurtful words roll off his back, but if John was right about one thing, it’s that often the tenderhearted Heavy was too sensitive for his own good.

“…sorry I hit you. Thought you vanted dat.”

He’d only wanted to please the demanding American, as he would for any teammate or friend, to do his best, to fullfill what was expected of him. So much for that.

Tugging at the knot of his bandanna, face flushed with embarassment, he looks away.

“Vill go now.Я сожалею.”

Via Tough Love
Text 3Notes

redfemhoovy asked: /and then katya swoooned over punching with his purity fist/ *//U//*

*blush* Vell, vas not listening to vords. Tried to be nice, did not seem to vant nice.


Text 40Notes

A lesson in numerics.

explosiveliberty:

booletsandblossoms:

explosiveliberty:

-Looks down at the food, looks back at the Heavy-

SON. THAT’S WOMAN’S WORK. 

-Grimaces before slapping the food onto the ground.-

Nyet. Is mine. Like to cook. Am good at it, like am good at making plants and leetle flowers grow. Is not vork of man, or leetle girl. Is vork I do.

…

Vish you had not done dat. :|

WISH YOU WEREN’T SUCH A SENSITIVE NINNY, YA BIG LUG. IF YOU CAN’T TAKE A LITTLE CONSTRUCTIVE CRITICISM MAYBE YOU SHOULD JUST STAY IN YOUR LITTLE FLOWER… GARDEN… KITCHEN YOU LOVE SO MUCH. 

Is how I am. Alvays been like dis. You remind me of older brother, Alexsander. Told me same tings you do. Gardening, cooking, knitting, veak hobbies for leetle girls. … Vent off to var. Died there. :|

If nobody cooked, made sure vere vegetables to eat in case of supplies running out, vood starve, da? Important to var as boolets and guns.

But if do not respect dat, maybe dis is vhat you vanting from me?

*SLUGS WITH GIANT ROBOT FIST*

Via Tough Love
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