This is me (rough draft)

This is me

I am a 16-year old girl who lives in Tallinn, Estonia. I plan on living for forever and I believe that every god exists. I think I might have been born in the British Isles because of my love of the islands history.

Omnism is the belief in all religions. I’m not quite sure I’m an omnist because I have not researched the beliefs core system. My belief in all the gods comes from me trying to be as accepting as possible. If at first I am completely repulsed or shocked by someone or something, I will over time get used to it and I might even start liking it. I used to really hate the ice cream called “Raks” but now I love it.

I want to learn everything I can in existence. I blame my zodiac sign for me being interested in everything. Because of this I change hobbies often. In seventh grade I learned hip-hop. In 2009 I went and learned fire dancing and I have knit at least 6 bags, sewn a skirt, an apron and many more. My need for knowing everything stems from me feeling really confused if I’m given commands without proper instructions. I feel much comfortable making things on my own command because then I know exactly what to do and what to change.

I want to live forever to learn, see and feel everything. I want to see more of humanities wonderful creations that are often taken for granted. I am a living and evolving creature that will try and understand everything and everyone. I will fail but I will also succeed. And one day I hope I will be reborn so my adventure could start again.   

Like This Quote

“When he shall die,

Take him and cut him out in little stars,

And he will make the face of heaven so fine

That all the world will be in love with night

And pay no worship to the garish sun.”

- Shakespeare "Romeo and Juliet"

Tumblr Amazingnesss

“Despite what you’ve read, your sadness is not beautiful. No one will see you in the bookstore, curled up with your Bukowski, and want to save you. 

Stop waiting
for a salvation that will not come from the grey-eyed boy looking for an annotated copy of Shakespeare,
for an end to your sadness in Keats.
He coughed up his lungs at 25, and flowery words cannot conceal a life barely lived.

Your life is fragile, just beginning, teetering on the violent edge of the world.

Your sadness will bury you alive, and you are the only one who can shovel your way out with hardened hands and ragged fingernails, bleeding your despair into the unforgiving earth.

Darling, you see, no heroes are coming for you. Grab your sword, and don your own armor.

”

—	(via bodypartss)

per aspera ad astra

Cooking Macaroones & Vanilla Souffle and Ice Cream

(not my recipe)

Macaroones: 

French Macaron Recipe Ingredients

4 large egg whites (or 5 small) 140g
1/3 cup or 70g caster sugar
1 1/2 cups or 230g  pure icing sugar OR 1 3/4 cups 230g  icing mixture
1 cup or 120g almond meal
2g  salt (tiny pinch)
gel food colouring (optional)

Macaron Recipe Directions

Preheat the oven to 150 degrees C

Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes.  How long this takes will depend on you mixer.  Add gel or powdered food colouring and continue to mix for a further 20seconds.

Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. 

Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).

Source

Souffle:

Ingredients

• 2 tablespoons unsalted butter
• 1/3 cup plus 1/4 cup granulated sugar, plus more for dishes
• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise and scraped
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 large egg white
• 1/4 teaspoon cream of tartar
• Confectioners' sugar, for dusting
• Vanilla-Bean Ice Cream

Directions

1. Butter and sugar eight 6-ounce souffle dishes, including the rim of each dish. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings. Bring to a boil, and remove from heat. Cover, and let steep for 1 hour. Remove bean from milk, and reserve for another use.
2. In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat.
3. Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add egg yolks and vanilla extract to milk mixture, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Set saucepan in the ice-water bath to cool completely. Refrigerate until ready to use.
4. Remove souffle base from refrigerator, and bring to room temperature, about 1 hour.
5. Preheat the oven to 375 degrees with rack in center. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny.
6. Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with vanilla bean ice cream.
   About 3,5 hours
   Source

Töövahendid

• sõel
• kausid (
• mõõteinstrumendid
• pottpann
• küpsetuspaber
• mikser
• vispel
• 1 liitrine nõu (1-quart container) kaane või toidukilega
• kilekott või frosting kott
• suur kauss külma vee jaoks
• soufle nõud
• jne.

Ostunimekiri

• 1/2 vanilli kaun (pikupidi pooleks ja puhastatud)
• sool
• 2 spl või
• 1/3 tass peenemat suhkrut
• 1/s tass tuhksuhkrut
• 1/3 + 1/4 tass tavasuhkur
• 5 suure muna valget (või 6 väikese)
• 1/4 tl kremortartar
• 4 suurt muna
• 3/4 tassi + 2 tl jahu
• 1 tl vanilliekstrakt
• 1 tass/ 120g mandlijahu
• teepuru
• geel toiduvärv

Nami-Nami Pavlova

Peale mitmekordset katsetamist oleme jõudnud sellise Pavlova-tordi tegemisele. Sellest saab suure, ca 30 cm läbimõõduga beseetordi, mis on pealt helebeež ja mõnusalt rabe, seest aga lumivalge ja vahukommine.

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Kogus: kaheteistkümnele

Koostis:

• Beseepõhi:
  • 8 toasooja suurt munavalget
  • 0,5 tl soola
  • 400 g suhkrut
  • 4 tl maisitärklist
  • 1 tl vanilliekstrakti või
  • 1 vanillikauna seemned
  • 2 tl valget või prosecco veiniäädikat
• Serveerimiseks:
  • 2 dl 35% rõõska koort
  • 200 g kreemjat kohupiima
  • 1 tl vanilliekstrakti või
  • 3 sl suhkrut
  • 400 g maasikaid (u 1 liiter marju)
  • 4 kiivit

Valmistamine:

Kuumuta ahi 160ºC. Joonista küpsetuspaberile 28 cm rõngas, tõsta see ahjuplaadile.
Klopi munavalged näpuotsatäie soolaga üsna tugevaks vahuks. Lisa suhkur (umbes kolmes jaos) ning vahusta, kuni saad tugeva läikiva vahu. Puista peale maisitärklis, veiniäädikas ja vanilliekstrakt ning sega ettevaatlikult läbi.
Tõsta munavalgevaht küpsetuspaberile joonistatud rõnga keskele, nii et servad oleksid kõrgemad ja keskelt siledam ja madalam (sinna tuleb pärast täidis).
Tõsta Pavlova koos ahjuplaadiga ahju ning KOHE alanda ahju kuumust 110ºC. Küpseta 1,5 tundi (koputa õrnalt beseed - kui see tundub kuivanud ja küps, siis on tordipõhi valmis; kui on veel pehme, siis küpseta veel veidi).
Keera tuli kinni, jäta ahjuuks irvakile ning lase Pavloval ahjus jahtuda.
Libista jahtunud Pavlova ettevaatlikult suurele tordialusele.
Kreemi jaoks vahusta rõõsk koor suhkruga tugevaks vahuks, siis sega kohupiimakreemi ja vanilliseemnete või -ekstraktiga ühtlaseks. Tõsta kohupiimakreem Pavlova keskele süvendisse.
Kaunistamiseks koori kiivid ja lõika viiludeks, maasikad lõika pooleks või neljaks (olenevalt suurusest).(Kaunista tort kiividega vahetult enne serveerimist, sest pikemal kokkupuutel piimatootega lähevad kiivid mõruks.) 

Allikas

Sõber küsis, et teeksin lemmikasjade nimekirja

Percy Jackson, Harry Potter, Doctor Who, Sherlock, Teen wolf, Gatsby, Disney (Merida, Mulan, Rapuntsel), Keha, Smallville, The Host, Triple Dog, Grown Ups, Zoom, Smallville, Beautiful Creatures, 21, Fright Night, Hotel Transylvania, Across the Universe, A Knight's Tale, Pitch Perfect, Charlie Bartlett, Ben 10, Danny Phantom, Kickin' It, Moulin Rouge, The Vampire Diaries, The Craft, Charmed, ParaNorman, When Harry Tries to Marry, Ghost Whisperer, Angus, Thongs And Perfect Snogging, Twilight, Ella Enchanted, Bachelorette, Now You See It, Detention, The Amazing Spider-Man, Snow White and the Huntsman, Pride & Prejudice, The Avengers, The Cabin in the Woods, The Hunger Games, Now You See Me, Project X, Underworld Awakening, Chronicle, Triangle, P.S. I Love You, Tower Prep, My Super Psycho Sweet 16, The Perfect Score, Remember Me, A Princess for Christmas, National Treasure, Solomon Kane, Transformers, The Golden Compass, V for Vendetta, Merlin, Real Steel, The Secret Circle, My Babysitter's a Vampire, The Nine Lives of Chloe King, Keith, Tomorrow When the War Began, Sky High, Van Helsing, Astro Boy, Flipped, Cirque du Freak, Wanted, Alice in Wonderland, Alpha and Omega, Transformers, How to Train Your Dragon, Prince of Persia, Super 8, X-Men First Class,(tegelased üldiselt) Superman, Robin Hood, Peter Pan, (raamatud üldiselt) The Mortal Instruments, The Perks of Being a Wallflower, Divergent, Midnighters, Hex Hall, Demon Trappers, Poison Study

Minu vastus :)