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apogeesystem:

teal-deer:

iraqiyamuslima:

lalondes:

Malala Yousafzai, in a 2011 interview with CNN, discussing her activism on behalf of girls seeking education in Pakistan.

YES YES YES!! I love this. FOREVER REBLOG!! 

YOU GO GIRL!

I’m going to point out again for those who don’t click links: This young woman was shot in the head and neck by the Taliban for speaking out on behalf of women’s rights in Pakistan. 

She is fifteen years old. She is also still alive. It is likely that she will suffer lifelong language and coordination difficulties given where she was shot (left side of her head) but she hasn’t given up her fight. 

While Islamic clerics in Pakistan have issued a Fatwa against the men who tried to murder her, the Taliban has re-iterated its intent to murder her and her father. 

I can’t express how much of a hero this woman is. She’s only fifteen, and yet she’s faced such impossible odds, and she’s still fighting. I just wish there was something I could do to help her.

There is presently a petition going around to try to get her nominated for a Nobel Peace Prize actually, but I’ve unfortunately lost the link to it.

(Source: lalondes)

prettygirlfood:

Banana Cream Pie
graham cracker crust1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)1 teaspoon sugar4 tablespoons unsalted butter, melted
ganache layer1/2 cup heavy cream3 ounces bitter sweet chocolate (about 1/2 cup chocolate chips)
pastry cream1 2/3 cups whole milk¼ cup plus 3 tablespoons sugar1 vanilla bean, split, seeds scraped out and reserved3 tablespoons cornstarch1 large egg2 large egg yolks2 tablespoons unsalted butter
salted caramel sauce1 cup granulated sugar1 tablespoon water4 tablespoons unsalted butter1/2 cup heavy cream1/2 teaspoon fleur de sel (or kosher salt)
for assembly1 cup heavy cream2 tablespoons powdered sugar3 medium bananas
DIRECTONS
make the crust…
preheat the oven to 325f/160ºc.  combine the crumbs and sugar in a bowl.  add the butter and mix until the crumbs are moistened.  pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers.  the edges of the shell will be crumbly.  bake until lightly browned, 10-12 minutes.  cool completely.
make the ganache…
set the chocolate into a bowl. heat the heavy cream to boiling point and pour over the chocolate. let stand a couple of minutes and gently stir until fully incorporated and glossy.  it should be the consistency of warmed chocolate syrup.  cool to room temperature.
pour over the cooled pie crust and refrigerate.
make the pastry cream…
combine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat.  (tip:  if the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up.  once it’s pliable again, fish it out, split it in half, and scrape the seeds out.  add it all back into the saucepan until the mixture simmers.) when the milk comes to a simmer, strain out the vanilla bean pods.
in a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch.  in a large bowl, whisk together the egg and yolks. add the cornstarch mixture to the eggs and whisk until well combined.  while whisking, slowly pour in about one-quarter of the milk to temper the egg mixture.
pour into a shallow bowl, place plastic wrap directly on the surface, and chill.
make the caramel sauce…
in a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. let boil until amber-colored. once it starts taking on color, keep a close eye because it will turn quickly.
immediately add butter and stir to incorporate. remove from heat, add cream and salt (be careful, it will splatter), and mix well.  it should be smooth and have a syrup-like consistency.  let cool to room temperature.
to assemble…
using an electric mixer or a whisk, whip the heavy cream into peaks.  add powdered sugar and incorporate.  transfer the pastry cream to a large bowl and whisk until smooth.  fold in about half of the whipped cream.
line the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds).  with the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.
drizzle a thin layer of caramel sauce over the bananas.
spoon the pastry cream evenly into the crust.  mound the remaining whipped cream on top.
drizzle some caramel sauce over the whipped cream, swirling it decoratively.  decorate with remaining banana slices.

Yummy
Zoom Info
Camera
Canon EOS DIGITAL REBEL XSi
ISO
400
Aperture
f/4.5
Exposure
1/80th
Focal Length
37mm

prettygirlfood:

Banana Cream Pie

graham cracker crust
1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)
1 teaspoon sugar
4 tablespoons unsalted butter, melted

ganache layer
1/2 cup heavy cream
3 ounces bitter sweet chocolate (about 1/2 cup chocolate chips)

pastry cream
1 2/3 cups whole milk
¼ cup plus 3 tablespoons sugar
1 vanilla bean, split, seeds scraped out and reserved
3 tablespoons cornstarch
1 large egg
2 large egg yolks
2 tablespoons unsalted butter

salted caramel sauce
1 cup granulated sugar
1 tablespoon water
4 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon fleur de sel (or kosher salt)

for assembly
1 cup heavy cream
2 tablespoons powdered sugar
3 medium bananas

DIRECTONS

make the crust…

preheat the oven to 325f/160ºc.  combine the crumbs and sugar in a bowl.  add the butter and mix until the crumbs are moistened.  pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers.  the edges of the shell will be crumbly.  bake until lightly browned, 10-12 minutes.  cool completely.

make the ganache…

set the chocolate into a bowl. heat the heavy cream to boiling point and pour over the chocolate. let stand a couple of minutes and gently stir until fully incorporated and glossy.  it should be the consistency of warmed chocolate syrup.  cool to room temperature.

pour over the cooled pie crust and refrigerate.

make the pastry cream

combine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat.  (tip:  if the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up.  once it’s pliable again, fish it out, split it in half, and scrape the seeds out.  add it all back into the saucepan until the mixture simmers.) when the milk comes to a simmer, strain out the vanilla bean pods.

in a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch.  in a large bowl, whisk together the egg and yolks. add the cornstarch mixture to the eggs and whisk until well combined.  while whisking, slowly pour in about one-quarter of the milk to temper the egg mixture.

pour into a shallow bowl, place plastic wrap directly on the surface, and chill.

make the caramel sauce…

in a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. let boil until amber-colored. once it starts taking on color, keep a close eye because it will turn quickly.

immediately add butter and stir to incorporate. remove from heat, add cream and salt (be careful, it will splatter), and mix well.  it should be smooth and have a syrup-like consistency.  let cool to room temperature.

to assemble…

using an electric mixer or a whisk, whip the heavy cream into peaks.  add powdered sugar and incorporate.  transfer the pastry cream to a large bowl and whisk until smooth.  fold in about half of the whipped cream.

line the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds).  with the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.

drizzle a thin layer of caramel sauce over the bananas.

spoon the pastry cream evenly into the crust.  mound the remaining whipped cream on top.

drizzle some caramel sauce over the whipped cream, swirling it decoratively.  decorate with remaining banana slices.

Yummy

MUSIC REVIEWS ARE STUPID BECAUSE IT’S LIKE ME EATING A ICE CREAM SANDWICH AND TELLIN YOU WHAT THE SHIT TASTE LIKE. WHAT IF I HATE ICE CREAM SANDWICHES AND YOU LOVE THOSE SHITS? I’MA BE LIKE ‘THIS WAS AN UNIMPRESSIVE JUMBLE OF CARBS THAT I COULD HAVE DONE WITHOUT’ AND YOU READ THE SHIT LIKE ‘OH, DAMN I AIN’T FUCKIN WIT IT THEN,’ THEN YOU FUCK AROUND AND DON’T EAT AN ICECREAM SANDWICH CUZ I SAID I DON’T LIKE IT AND YOU TRUST ME BECAUSE I WORK FOR A REPUTABLE ICE CREAM MAGAZINE!! WHAT PART OF THE GAME IS THAT?
The Kid Mero on music reviews (via howtotalktogirlsatparties)
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