YESTERDAY

(i kinda feel like a tool for posting this, but whatever.)
What I wore to play house wife, cleaning and cooking and whatnot all day. Even though its relatively simple, I am rather fond of the getup, which is why its getting posted.

shirt: thrifted
skirt: target, $10
shoes: thrifted
glasses: zennioptical.com, ~$20 with shipping.


I attempted to clean up the books I salvaged from the garage behind out house. They are college textbooks from the 1960's I think. The one in the middle with the mandala is a psychology book, and my favorite. However, it was in by far the worst shape. Unfortunately, I had to cut off and dispose of the front cover, which is almost identical to the back cover (which is shown) because it was just peeling and falling apart everywhere.


MADE DELICIOUS FOODS.
- Jasmine rice
- Sauteed squash, zucchini, mushrooms, and tempeh in soy sauce with ginger and garlic powder, and i think a touch of cumin
- Sprouts, which I really only included because you get so many in a package, and i never use them all. They were a surprisingly nice touch.
- AND THE BEST PART:

House of Tsang Bangkok Peanut Sauce.
SOOOO GOOOD. It kind of has a bite to it, which is awesome. Buy this, smother your life in it, and thank me.



Also, I have become rather addicted to both searching tumblrs and using StumbleUpon.
Here are some pretty pictures, ya'll:

PISTACHIO CUPCAKES?!

The other day while thinking about the joys of pistachio pudding, it struck me that if I could somehow combine its greatness with one of my other favorite things, cupcakes, that my life might be complete. I have been day dreamin' a lot about ice cream cone cupcakes recently, too. I hadn't even thought about them in years, but they randomly popped into my head. Makes me think of elementary school and class parties! So I thought "HEY, WHY NOT COMBINE 'EM?", and decided to try to kill two sugary birds with one stone.



They were very easy to make! Most of the ingredients are things you probably already have laying around the kitchen (milk, eggs, flour, etc). The only thing you might need to pick up is the box of pistachio pudding mix. Also, the recipe calls for a cup of crushed pistachios, but I was in a rush at the grocery store and accidentally picked up the Planter's Pistachio Lovers nut mix. I was in no mood to go through and sort out the pistachios, plus they were salted, so I said "fuck it". I'm sure they would have been a nice touch, but they were fine without it.

That being said, they turned out pretty ok! They could use a little more pistachio flavor, which might have been my fault since I nixed the crushed pistachios. However, I think that if I try these again, I will probably just put in a little more pudding mix.

The cake itself was very moist, but had a different sort of texture. Not awful, but a little too thick? Doughy almost? I think I have experienced the consistency with vegan cakes before. But I am no baking expert and don't know what could be done to fix this issue.

The only other thing to be aware of is that when pouring in the batter, you need to almost fill the cone to the top. Most of mine were about 3/4s full, but I guess thats not enough! Ideally, the cake would have risen a little more, and would have come up above cone level. Something I will keep in mind in the future!

So overall, I was satisfied with what came out of my baking adventure, but they'll probably be better next time. I give em a 6.5 leaning towards 7 out of 10.


If you're interested in giving it a go, I got the cake recipe from Everything Baked, and the instructions for baking with ice cream cones are here.