Photos of water and the backs of heads in Italy.
The northern part - where the water isn’t as warm but is just as pretty.
All were either taken at Lago di Garda or Milan.
Stumbled across an outdoor market whilst walking through the streets of Milan. This is a city in Italy, which is a country in Europe.
Couldn’t buy anything because I only came with a carry-on.
I guess I could have bought some strawberries.
Anyway, I took these photos of the market.
This is the greatest Tomato Cream Soup video ever made. Ingredients: 1 cup Chunky Tomato Sauce
2 Cups Chicken Broth
1 tsp sugar
1/2 cup heavy cream
Recipe: Place all ingredients in a big, microwave-safe bowl. Season with black pepper (~1/4 tsp) and salt (to taste - consider omitting if chicken broth is salted). Cook uncovered in microwave at 700W for 6 minutes.
Remove and stir well. Emulsify with an immersion blender to make it smooth, then adjust seasoning to taste.
Garnish with dill or basil if you want, then eat the damn thing. Or drink it idk. And serve it with bread or something.
Water is good. But what if... it was better?
Check out @ready_nutrition ’s Ready Clear Protein Water and use code RICHSIT20 for a lil discount from ya boy.
This is the best Cracker Candy video ever made. Here’s the recipe. Ingredients -
- Saltine Crackers (enough to line a baking sheet)
- 1 cup salted butter
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips
Recipe -
Preheat oven to 400°F.
Line a baking sheet with foil and grease it up.
Lay Saltine crackers along baking sheet.
Bring 1 cup salted butter + 1 cup brown sugar to a boil in a sauce pan. Let it simmer/thicken for 3 minutes. Pour over crackers immediately.
Bake in oven for 5 minutes.
Remove, sprinkle generously with chocolate chips, and place back into oven for 2 minutes.
Remove, spread the chocolate, and let sit in fridge for at least 1 hour.
Remove, break into pieces, and serve. What a treat.
The best video about Gochujang Almond Pandan Cookies you’ve ever seen.
Anyway here’s the recipe:
Ingredients
* 8 tbsp (113 g) unsalted butter, softened, divided
* 2 tbsp light brown sugar
* 1 heaping tbsp Gochujang (Korean chili paste)
* 1 cup (200 g) granulated sugar
* 1 large egg (room temperature)
* 1 tsp almond extract plus ½
* 1 tsp pandan essence (adjust to taste)
* 1 ½ cup all-purpose flour
* ½ tsp baking soda
* ¼ tsp ground cinnamon
* ¾ tsp kosher salt
Instructions
1. Make the “caramel” paste: In a small bowl, stir together 1 tbsp butter, the brown sugar, and the gochujang until smooth. Set aside.
2. Make the cookie dough: In a large bowl (or stand mixer), beat the remaining butter with granulated sugar, egg, almond extract and pandan essence until creamy and fluffy.
3. In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add this dry mix to the butter mixture, stirring until combined. Chill the dough in the fridge for about 10–15 minutes.
4. Preheat the oven to 350 °F (177 °C). Line two baking sheets with parchment paper or silicone mats.
5. Remove dough from fridge. Add dollops of the gochujang “caramel” paste on top of the dough. Use a stiff spatula to gently swirl the paste into the dough to create a marbled appearance — aim for visible streaks rather than full mixing.
6. Use a large cookie scoop (approx. 3 Tbsp) to form about 12 cookies (6 per sheet with spacing). If using a smaller scoop, you may get ~24 cookies.
7. Bake for 11–13 minutes, until the tops crack slightly and edges turn golden. Rotate pans halfway through for even baking.
8. Let cookies cool on baking sheets for ~3 minutes, then transfer to a cooling rack.
This recipe is basically a clone of the NYT Gochujang Caramel cookies but with my own spin. (I ran out of vanilla and only had almond extract and Pandan essence)
Historically, Mac and Cheese has been the bane of my home cooking endeavors. But this year I realized @samueladamsbeer might have been the missing link all along. For the first time, I made a delectable Mac. And also cheese. #ad #21+
Alright folks, here’s the discount code I promised you: RICHSIT20 …but get this. It’s CYBER. MONDAY. Which means you can get your Ready Protein bars for EVEN LESS. So please head to teamready.com support your favorite egg creator.
I’ll wait.
This year I was assigned meat duty for Friendsgiving… but made the mistake of going to @wildforkfoods to pick up the turkey. #ad #WildFork #WildFordFoods #WildForkPartner
This is the greatest soup video ever.
Creamy Cabbage Soup Recipe:
- 1 lb big potato (washed, dried, and poked several times)
- 1 small yellow onion (peeled and thinly sliced)
- 1 tbsp unsalted butter (cut into bits)
- 2 cups shredded green cabbage
- 1 cup chicken broth
- ½ cup heavy cream
- Finely chopped parsley (optional)
Cook potato, uncovered, at 700W power in microwave for 7 minutes. Remove and set aside.
Place onions and butter in a large glass bowl. Cover tightly with microwave-safe plastic wrap. Cook at 700W for 3 minutes.
Remove from microwave. Uncover and stir in cabbage. Re-cover and cook at 700W for 4 minutes.
Peel cooked potato and cut into chunks. Place in a food processor. Add onion/cabbage mixture and chicken broth. Process until well combined but not completely smooth. Transfer to a bowl.
Stir in cream. Add salt and pepper to taste. Garnish with parsley for vibes.
That’s it. Serves about 3. Or one, if you’re hungry and really like soup.
