23 4 / 2014

talisman:

White Peach-Lavender SodaMakes about 4 to 6 servings (enough to fill a recycled 1-liter soda bottle) 1 cup water, plus more to fill the bottle 3/4 cup sugar 1 1/2 tablespoons lavender flowers  1 pound very ripe white peaches 1 tablespoon lemon juice Pinch salt 1/4 teaspoon champagne yeast or baker’s yeast Need: one clean 1-liter plastic soda bottle with screw-on cap
Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.

Wash and roughly chop the peaches. It is not necessary to peel them. Strain the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.

Working in batches, puree the peaches with the sugar-water in the food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.
 
At this point, you could stop, refrigerate the syrup, and add it to a glass of sparkling water to taste. To naturally carbonate the soda with yeast (you intrepid brewer you!), proceed onward.

Pour the juice into a clean 1-liter plastic soda bottle using a funnel (see note). Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.

Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Exact fermentation time will depend on the temperature in the room. Check the bottle periodically; when it feels rock-solid with very little give, it’s ready.
 Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.

Notes: 

• Feel free to substitute white nectarines, yellow peaches, or yellow nectarines for the fruit in this recipe. I’m also feeling tempted to try plums. The color and flavor will be slightly different, but most definitely still very tasty.

• For a stronger lavender flavor, infuse the sugar water for a longer period of time. Taste periodically and strain the sugar water when it tastes good to you. Since using more lavender can quickly make foods taste soapy, this is a safer way of amping up the flavor.

• I recommend using champagne yeast over baker’s yeast whenever possible. It has a crisp and clean flavor that lets the fruit shine through, whereas baker’s yeast tends to make sodas taste yeasty. Not a terrible thing, and fine in a soda-craving pinch, but get some champagne yeast if you can. It’s sold at any homebrew supply store and online at places like Northern Brewer.

• The fruit mash left after straining makes a very good afternoon snack with yogurt.

• Sodas can also be bottled in glass or swing-top bottles, but it’s more difficult to tell when the sodas have fully carbonated. To do this safely, with every batch you bottle also fill one small plastic soda bottle to use as an indicator for when the sodas have finished carbonating. Refrigerate all of the bottles as soon as the plastic bottle is carbonated; never leave the glass bottles at room temperature once carbonated.

talisman:

White Peach-Lavender Soda
Makes about 4 to 6 servings (enough to fill a recycled 1-liter soda bottle)

1 cup water, plus more to fill the bottle
3/4 cup sugar
1 1/2 tablespoons lavender flowers
1 pound very ripe white peaches
1 tablespoon lemon juice
Pinch salt
1/4 teaspoon champagne yeast or baker’s yeast

Need: one clean 1-liter plastic soda bottle with screw-on cap

Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.
Wash and roughly chop the peaches. It is not necessary to peel them. Strain the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.
Working in batches, puree the peaches with the sugar-water in the food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.
 
At this point, you could stop, refrigerate the syrup, and add it to a glass of sparkling water to taste. To naturally carbonate the soda with yeast (you intrepid brewer you!), proceed onward.
Pour the juice into a clean 1-liter plastic soda bottle using a funnel (see note). Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.
Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Exact fermentation time will depend on the temperature in the room. Check the bottle periodically; when it feels rock-solid with very little give, it’s ready.

Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.
Notes: 
• Feel free to substitute white nectarines, yellow peaches, or yellow nectarines for the fruit in this recipe. I’m also feeling tempted to try plums. The color and flavor will be slightly different, but most definitely still very tasty.
• For a stronger lavender flavor, infuse the sugar water for a longer period of time. Taste periodically and strain the sugar water when it tastes good to you. Since using more lavender can quickly make foods taste soapy, this is a safer way of amping up the flavor.
• I recommend using champagne yeast over baker’s yeast whenever possible. It has a crisp and clean flavor that lets the fruit shine through, whereas baker’s yeast tends to make sodas taste yeasty. Not a terrible thing, and fine in a soda-craving pinch, but get some champagne yeast if you can. It’s sold at any homebrew supply store and online at places like Northern Brewer.
• The fruit mash left after straining makes a very good afternoon snack with yogurt.
• Sodas can also be bottled in glass or swing-top bottles, but it’s more difficult to tell when the sodas have fully carbonated. To do this safely, with every batch you bottle also fill one small plastic soda bottle to use as an indicator for when the sodas have finished carbonating. Refrigerate all of the bottles as soon as the plastic bottle is carbonated; never leave the glass bottles at room temperature once carbonated.

(via fuckitfireeverything)

23 4 / 2014

(Source: g0atman, via porcelainmaiden)

23 4 / 2014

"The consensual part of it was that she wraps her legs around him, and she’s holding on to the table, clearly not to escape but to get some grounding in what’s going on."

Alex Graves, or LITERALLY WORD FOR WORD SOMETHING THAT AN ACTUAL RAPIST HAS SAID AND WOULD SAY BECAUSE THIS IS THE DEFINITION OF RAPE CULTURE, THIS MALE GAZE BULLSHIT THAT SAYS “I KNOW WHAT CONSENT MEANS BECAUSE I HAVE THE POWER TO DECIDE.” ALEX GRAVES HAD CONTROL OVER THIS SCENE AND BECAUSE HE SAID CERSEI SAYING NO AND LOOKING TERRIFIED IS CONSENT, IT OBVIOUSLY IS, RIGHT??? BECAUSE HE HAS THE CONTROL THAT CERSEI OR LENA OR ANY OTHER WOMAN DOESN’T, IT’S ONLY HIS VIEW THAT COUNTS, AND THE AUDIENCE AS A WHOLE BETTER LEARN TO LIVE WITH THAT BECAUSE THIS IS HBO AFTER ALL THIS IS SHOCK VALUE CENTRAL. WHO CARES THAT THE CLEAR CUT DEFINITION OF RAPE IS WHEN A PERSON SAYS NO, BECAUSE ALEX GRAVES AND THE WHOLE PATRIARCHAL STRUCTURE THAT COMES WITH HIM SAYS THAT SHE ACTUALLY WANTS IT, NO MATTER WHAT SHE SAYS. IT DOESN’T MATTER THAT PEOPLE LIKE HIM ARE USING DISTORTED AND INCORRECT VIEWS OF CONSENT, COUPLED WITH THE LANGUAGE OF OPPRESSION IN ORDER TO DISCOUNT VIEWERS REACTIONS AND ACTUAL LIVED EXPERIENCE IN THE FACE OF TRIGGERING FOOTAGE.  ALL THAT MATTERS IS THAT IT GETS RATINGS RIGHT?? FUCK THIS MAN. FUCK THIS FUCK THIS FUCK THIS FUCK THIS FUCK THIS  (via jaimelannister)

(Source: maisiewilliams, via thewritersramblings)

23 4 / 2014

(Source: taggedbooty, via isisinthecity)

23 4 / 2014

devoutfashion:

The Golden, Milan Dixon shot by Ed Maximus

(via modelsofcolor)

23 4 / 2014

nudiemuse:

la-pelona:

lilgrrrlcreep:

candy-strike:

New Outfit post on the bloggy. Sporting an outfit inspired by my 16 yr old self….

New Order Crop Top by CandyStrike (me)

Petticoat by the brilliant gals at Domino Dollhouse

more on the blog www.yourlifeindesign.com

such cute omg

I NEED THIS CROP TOP IN MY LIFE

I need this outfit.

OP DON’T STOP GET IT GET IT

23 4 / 2014

bitteroreo:

kingjaffejoffer:

propertyoffrankgrimes:

gideongordongraves:

albinwonderland:

ediebrit:

oh my fucking gosh

huge fucking trigger warning but oh my gosh

^^^

Wow

Welp

……..

23 4 / 2014

hoomie:

lifeisliterallylimited:

NYPD twitter campaign implodes, flooded with photos of police abuse

Just before 2 pm EDT, the New York City Police Department called via Twitter for photos of citizens with its officers. Almost immediately the campaign #myNYPD seemed to backfire, as users flooded the hashtag with photos decrying alleged police brutality.

Yesssssss

(via sweetkimchii)

23 4 / 2014

(Source: brotherhoot, via borgiabastard)

23 4 / 2014

allcoveredinglitter:

Tanisha Lynn Pyron - 50shadesofblack.com

Photo Credit: Jared Tyler

MUA: Jrae Kilpatrick

(Source: global-fashions, via bitteroreo)