You’ve had scrambled eggs. You’ve had poached eggs. But have you had poached-scrambled eggs?
Poached-scrambled eggs? Tell me more… — Lauren
this is quite possibly the most beautiful thing i’ve ever seen
i was gonna stay home but i think i’ll take my ass to the store so i can make this
goal for april: make this matcha goma mousse cake.
(also i SUPPOSE i should see a primary care physician for the first time in years while i still have insurance, get driving lessons, hire a replacement, acquire a birth control prescription, continue to exercise…?)
sweet lord, I must make this vegan
u betta share if u do
Another valuable life skill that school didn’t teach me but tumblr did!
4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.
My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll
reblogging for the recipe
Oh. Oh my.