19 9 / 2014
16 9 / 2014
bobs burgers is an example of how fucking funny things can be when yoU ACTUALLY UTALISE YOUR FEMALE CHARACTERS FOR COMEDY INSTEAD OF HAVING THEM STAND THERE ROLLING THEIR EYES
DO YOU SEE
15 9 / 2014
WHY AM I AWAKE
15 9 / 2014
It seemed like just yesterday I was wearing sundresses and sandals and now, it’s that weird in-between weather where you have to put on layers (because a coat is still too heavy). My morning routine is twice as long these days because I’ve been wasting time debating whether I should wear a sweater or not. I make the wrong decision 50% of the time anyways because Minnesota weather is very deceptive. It may look sunny and cheery outside but don’t let appearances fool you. NO, I AM NOT FREEZING AT ALL. I’M JUST FINE. SOAKIN’ UP SOME ‘RAYS. THANKS. *shivers*
Because fall officially starts next Tuesday so I figured we should prepare for it by drinking sangria because we all know booze warms you up (uh, sort of).
I know we normally associate this pitcher cocktail with summer but you can totally turn it into a fall drink by adding warm spices and tons of apples.
What makes my sangria really special is the homemade apple juice that goes in it. Actually, I think it’s technically a cider. Some of you might be wondering, “Does it even matter?” Yes. Yes, it does. To figure out the difference between apple juice and apple cider, grab a quart of each and compare them! They differ in flavor and coloring; the former tends to be clearer and sweeter while the latter tends to be cloudy and, uh, earthy — in the U.S., cider (pasteurized and unpasteurized) is generally unfiltered while juice is filtered which explains the whole cloudy thing.
Outside the U.S., cider tends to be the alcoholic apple stuff. If you are an EPL watcher then you know that cider is the apple-y fermented drink you have at 9am EST on the weekends *cough* Magner’s *cough*. This kind of cider is known to us Americans as “hard cider” because some branding savvy dude in 1789 was probably like “I’m going to bottle this boozy apple juice thing and sell it under something sexy sounding.” (Note: That’s probably not true.)
13 9 / 2014
Ok but why do we use animal rennet to make cheese and not just vegetable rennet because vegetable rennet is cheaper to make and it’s a renewable resource and animal rennet is made out of BABY COW STOMACHS WHAT ARE WE EVEN DOING