Original: Poetry: What Am I?

Sep. 13th, 2025 04:05 pm
smallhobbit: (Default)
[personal profile] smallhobbit posting in [community profile] fan_flashworks
Title: What Am I?
Fandom: Original
Rating: G
Length: 8 line poem
Summary: A traditional 'What Am I?' poem


Peanut Butter Parfaits

Sep. 13th, 2025 06:00 am
[syndicated profile] theenglishkitchen_feed

https://www.theenglishkitchen.co/2025/09/peanut-butter-parfaits.html

Peanut Butter Parfaits 

Back when I was a very young woman, much younger than what I am now, I used to work as the Pastry Chef at the Old Orchard Inn, which was considered to be quite a prestigious restaurant and hotel here in the Annapolis Valley at the time. I was responsible for making all of the appetizers and the desserts for the restaurant.

I loved making the desserts. (No surprise there!)  I made many different ones, including Black Forest Cake, Peach Melba and an assortment of Parfaits. Always very popular.


I think my favorites were the Creme de Menthe Parfaits.  There was something very delicious about ice-cream and that minty liqueur being layered in a parfait glass. Always topped with whipped cream and a cherry.




Peanut Butter Parfaits

 


Today I am sharing a recipe with you for a simple and very family friendly Peanut Butter Parfait. A delicious homemade brown sugar peanut butter sauce is created and then layered in a glass with vanilla ice cream and topped with crushed peanuts. 


Easy peasy, lemon squeezy. You can actually make the sauce well ahead of time, ready to put together at the last minute. This is a really simple and delicious dessert that everyone loves! Its ease of prep makes it ideal for entertaining as well!




Peanut Butter Parfaits 




WHAT IS A PARFAIT?



A parfait is a layered ice cream dessert. A sweet sauce or liqueur is layered into a tall narrow parfait glass with ice cream. I like to begin with a layer of sauce on the bottom, then a scoop of ice cream, more sauce, etc. When you get it all in you push it down a bit from the top to make all the layers compact a bit and then top with a final dab of ice cream and sauce, and any toppings you want to use!



You can use any type of sauce or liqueur you enjoy. Even strawberry jam, slightly warmed, is lovely!  A dollop of whipped cream and some nuts or a cherry on top makes for a beautiful finish which is optional but very nice!




Peanut Butter Parfaits 




WHAT YOU NEED 
TO MAKE
PEANUT BUTTER PARFAITS



There is absolutely nothing complicated about this quick and easy dessert. Your family will love these!


  • 1 cup (200g) soft light brown sugar, packed
  • 1/3 cup (80ml) milk
  • 1/4 cup (87g) corn syrup or golden syrup (I used golden syrup)
  • 1 TBS (15g) butter
  • 1/4 cup (45g) peanut butter
To serve:
  • vanilla ice cream
  • crushed peanuts (or peanut brittle)


Peanut Butter Parfaits 





Make sure you pack the brown sugar into the cup if you are using traditional measuring cups rather than measuring by weight. It should hold the shape of the measuring cup when dumped out if you have measured it properly.


I used whole milk as that is all I keep in the house.


I used golden syrup, but light corn syrup works fine. 


I used salted butter and SMOOTH peanut butter, the commercial one, not the natural one.


I topped with crushed dry roasted peanuts. I did not have any peanut brittle, which would be lovely, but very sweet. This was plenty sweet for me as is.






Peanut Butter Parfaits 




HOW TO MAKE
PEANUT BUTTER PARFAITS



The sauce is very simple to make.  Once made and cooled everything is just layered in the glass.



  1. Begin by making the sauce. This will have to cool before you can make the parfaits.
  2. Place the brown sugar, milk, butter and corn syrup into a saucepan. Cook, over medium heat, until the sugar dissolves and the butter melts. (The sugar will no longer feel gritty when it is melted.)
  3. Remove from the heat and whisk in the peanut butter until it is completely amalgamated. Leave to cool completely. (I used my small wire whisk for this.)
  4. Once the sauce is cold, layer alternate layers of vanilla ice cream and the sauce in a parfait glass. Top with a final layer of sauce and the crushed peanuts. (I don't own dedicated parfait glasses so just used jelly jars. They worked fine.)
  5. Serve immediately.
  6. Refrigerate any leftover sauce in a tightly covered jar. Bring to room temperature before using.



Peanut Butter Parfaits 




FREQUENTLY
ASKED QUESTIONS



CAN I USE NATURAL PEANUT BUTTER?

I never have so I cannot say with any certainty if it would work well or not. The processed peanut butter has a much smoother texture and melts perfectly into the hot sauce. Natural peanut butter also has a tendency to separate, and I am not sure how that would work in this sauce either. So overall I cannot recommend.


CAN I USE CHUNKY PEANUT BUTTER?

If you are not looking for a smooth sauce, I don't see why you couldn't use chunky peanut butter, but if you want a really smooth sauce, then use the smooth peanut butter.



CAN I ADD SOME VANILLA TO THE SAUCE?

I don't think it would hurt the sauce to add a touch of vanilla; however, I don't think you really need the additional flavor. The sauce is pretty delicious without it. If you do with to add it, however, don't add any more than 1/2 tsp of pure vanilla extract.



Peanut Butter Parfaits 





WHAT ARE SOME 
OTHER WAYS TO USE THIS SAUCE?



You could spoon this sauce over slices of vanilla cake. Add a scoop of ice cream to the top of a square of vanilla cake and spoon some sauce over top for a really simple and delicious dessert.


It would be good drizzled over pancakes or waffles. You don't need much though as it is pretty sweet.


Use it as a dip for fresh fruit.  Strawberries, pineapple, bananas, etc. All would taste really good with this sauce as a dipper.






Peanut Butter Parfaits 





Pin this recipe to your Dessert or Sauce boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 



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Yield: 4 servings
Author: Marie Rayner
Peanut Butter Parfaits

Peanut Butter Parfaits

A rich, creamy and delicious peanut butter sauce layered in a parfait glass with vanilla ice cream and topped with crushed peanuts! Fabulously simple to make!

Ingredients

  • 1 cup (200g) soft light brown sugar, packed
  • 1/3 cup (80ml) milk
  • 1/4 cup (87g) corn syrup or golden syrup (I used golden syrup)
  • 1 TBS (15g) butter
  • 1/4 cup (45g) peanut butter
To serve:
  • vanilla ice cream
  • crushed peanuts (or peanut brittle)

Instructions

  1. Begin by making the sauce. This will have to cool before you can make the parfaits.
  2. Place the brown sugar, milk, butter and corn syrup into a saucepan. Cook, over medium heat, until the sugar dissolves and the butter melts. (The sugar will no longer feel gritty when it is melted.)
  3. Remove from the heat and whisk in the peanut butter until it is completely amalgamated. Leave to cool completely.
  4. Once the sauce is cold, layer alternate layers of vanilla ice cream and the sauce in a parfait glass. Top with a final layer of sauce and the crushed peanuts.
  5. Serve immediately.
  6. Refrigerate any leftover sauce in a tightly covered jar. Bring to room temperature before using.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530

 
Peanut Butter Parfaits




This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 


Thanks for visiting! Do come again!! 


 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

https://www.theenglishkitchen.co/2025/09/peanut-butter-parfaits.html

IKEA’s Bold New Collection Tackles the Global Water Crisis Right At Home

Sep. 12th, 2025 11:00 am
[syndicated profile] ikeahacker_feed

Posted by Stacy Randall

https://ikeahackers.net/2025/09/ikea-bergvattnet-range.html

https://ikeahackers.net/?p=98922

Why the IKEA BERGVATTNET Collection Matters for Your Home Imagine opening your pantry to find it overflowing, only to realize that almost everything inside is spoiled or off-limits. That’s the reality of our planet’s water supply: abundant at first glance, but only a fraction is safe and usable. A mere 0.5% of the freshwater is available to humans, and most of it, unfortunately, is contaminated. With water scarcity becoming one of the defining challenges of our time, design-forward brands are […]

The post IKEA’s Bold New Collection Tackles the Global Water Crisis Right At Home first appeared on IKEA Hackers.

https://ikeahackers.net/2025/09/ikea-bergvattnet-range.html

https://ikeahackers.net/?p=98922

Oven Swiss Steak

Sep. 12th, 2025 06:00 am
[syndicated profile] theenglishkitchen_feed

https://www.theenglishkitchen.co/2025/09/oven-swiss-steak.html

 

Oven Swiss Steak


Swiss steak was always a favorite supper of ours when I was growing up. I can remember watching my mother stand at the counter pounding flour into the steak.  Sometimes she would let me help. Her recipe was nothing fancy. It was simply the pounded steak, braised in canned tomatoes with onions, salt and pepper.  


Braised long and slow the steak melted in the mouth.  She used to serve it with piles of fluffy mashed potatoes to help hold an extra puddle of the sauce, and of course a vegetable on the side. Canned green beans or peas and carrots were a favorite.


Oven Swiss Steak 




This version of Swiss Steak that I am sharing with you today is a recipe that I adapted from the Cooking For Two cookbook, published by Better Homes & Gardens in 1968.  I love these old cookbooks and recipes. They remind me of my childhood.  Simple recipes using simple ingredients and methods. Delicious and family friendly.



This version is quite different from my mothers. One, it is baked in the oven. Two it has a delicious sauce filled with a mix of tender vegetables along with the tinned tomatoes along with a hint of Worcestershire sauce. This adds a special something that is very appealing. Third, a bit of cheese is scattered over the top at the end of the bake-time which adds another layer of richness.



The original recipe suggested serving it with baked and buttered, jacket potatoes, an orange and avocado salad, poppy seed rolls with jelly or jam, along with some chilled peach halves and taffy bars for dessert.


It all sounds really delicious and lovely, but far more than I could eat. 


I enjoyed this served with mashed potatoes and a vegetable on the side. I cooked carrots and peas to go with it. They were what my mother would have served with such a dish as this. Altogether it was a very delicious meal. I froze half of it to enjoy at a later date.



Oven Swiss Steak 






WHAT YOU NEED 
TO MAKE OVEN SWISS STEAK


A few simple ingredients, a shallow casserole dish and an oven.


  • 1/2-to-3/4-pound boneless beef round steak, 3/4 inch thick (226g - 339g)
  • 2 TBS all-purpose plain flour
  • 2 TBS fat (beef tallow shortening, ghee, oil etc.)
  • Salt and pepper
  • 1 cup (226g) stewed tomatoes, undrained
  • 1/2 stick of celery, trimmed and chopped
  • 1/2 medium carrot, peeled chopped
  • 1 TBS chopped onion
  • 1/4 tsp Worcestershire sauce
  • 2 TBS grated sharp cheddar cheese



Oven Swiss Steak 




I used a simple braising steak. I actually cut it into four small pieces, two per person. 


For the fat I used beef tallow because that is what I had.  In the old days they would probably have used shortening or lard. Now that I have made my own ghee I might be tempted to use that next time for extra richness.

I used tinned stewed tomatoes that contained onions, celery and peppers. I am not sure that those ingredients added anything. Mine were chopped. I think next time I will just use tinned whole tomatoes with their juice and then just crush them with my hands.


I added a bit of extra Worcestershire sauce as I enjoy the flavor!


The original recipe called for sharp American cheese. I didn't have that, so I used a good sharp cheddar.




Oven Swiss Steak 



HOW TO MAKE 
OVEN SWISS STEAK


This was very simple to make. Do make sure you cover the casserole dish tightly so that the sauce doesn't evaporate too much.

  1. Cut the meat into two portions. Season with the salt and then dust with half of the flour. Pound the flour into the steak using a meat mallet. Set the remaining flour aside. (If you don't have a meat mallet you can use the edge of a bread-and-butter plate or the dull side of a knife to pound the steak.)
  2. Preheat the oven to 350*F/180*C/ gas mark 4.
  3. Heat the fat in a skillet. Add the steak and brown on both sides over medium high heat. Remove to a shallow baking dish. Set aside. (I used melted beef tallow.)
  4. Blend the remaining flour into the pan drippings. Add the carrot, onion and celery to the pan along with the stewed tomatoes and Worcestershire sauce. (There were not a lot of drippings left in the pan. I added a bit more tallow so that they flour had something to blend into.)
  5. Season to taste along with some salt and pepper. Pour over the steak in the baking dish. Cover tightly. (I wouldn't add a lot of salt, but a nice pinch of pepper adds a lovely contrast to everything else.)
  6. Bake in the preheated oven for 2 hours until meat and vegetables are tender. (Make sure you check it about 1 1/2 hours into the bake time just to make sure that things are not drying out. If you think they are, then add a bit of stock or water.)
  7. Uncover and sprinkle the cheese over the meat. Return to the oven for a few minutes to melt the cheese.
  8. Serve warm from the oven.


Oven Swiss Steak 





PERSONAL NOTES



I would have liked there to be more sauce as it was a bit on the dry side.  The next time I make it I will double the amount of stewed tomatoes used as well as the Worcestershire Sauce.


I enjoyed the vegetables in the sauce but would probably chop them a bit finer next time I make it.


I would start checking the steak after 1 1/2 hours to see if it is done. My steak was very tender at 1 1/2 hours.


I really liked the touch of cheese on top. It added a really nice flavor to the dish and a special richness!


Oven Swiss Steak 



FREQUENTLY ASKED QUESTIONS



CAN THIS RECIPE BE DOUBLED?

Absolutely!  Just double all of the ingredient amounts. The time should stay the same.


DO I NEED TO USE CARROTS, CELERY AND ONIONS?

This mixture is called a mirepoix and is the basis for any good sauce. I think that leaving them out would alter the taste of the sauce too much.


DO I NEED TO USE STEWED TOMATOES?

You can use any type of cooked tomatoes.  Do not drain.


CAN I LEAVE OFF THE CHEESE?

Absolutely. You can leave the cheese off, or you can use another kind of cheese if you wish. Swiss cheese would be lovely as would American cheese.



Oven Swiss Steak 





A
FEW OTHER VINTAGE MAIN DISH
RECIPES TO ENJOY





LAZY DAISY MEATBALLS -  Tender, flavor-filled meatballs in a rich and creamy gravy. These were part of a vintage menu I cooked which included the meatballs, scalloped potatoes, buttered beets, pineapple coleslaw and lemon surprise dessert. All recipes are included.



TOP HAT PORK CHOPS - This recipe is for delicious pork chops that are baked with a fabulously tasty corn stuffing baked on top. I got the recipe in my mother's cookbook from the early 1950's entitled Martha Logan's Meat Cookbook. I served these delicious chops with potatoes Margaret, squash rings, mixed vegetables and a lemon pudding for dessert. All recipes are included.






Oven Swiss Steak 



 
Pin this recipe to your Main Dish, Beef, and Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 



That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 





Yield: Makes 2 Servings
Author: Marie Rayner
Oven Swiss Steak

Oven Swiss Steak

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

A vintage recipe for tender and juicy steak with a lovely tomato and vegetable sauce.

Ingredients

  • 1/2-to-3/4-pound boneless beef round steak, 3/4 inch thick (226g - 339g)
  • 2 TBS all-purpose plain flour
  • 2 TBS fat (beef tallow shortening, ghee, oil etc.)
  • Salt and pepper
  • 1 cup (226g) stewed tomatoes, undrained
  • 1/2 stick of celery, trimmed and chopped
  • 1/2 medium carrot, peeled chopped
  • 1 TBS chopped onion
  • 1/4 tsp Worcestershire sauce
  • 2 TBS grated sharp cheddar cheese

Instructions

  1. Cut the meat into two portions. Season with the salt and then dust with half of the flour. Pound the flour into the steak using a meat mallet. Set the remaining flour aside.
  2. Preheat the oven to 350*F/180*C/ gas mark 4.
  3. Heat the fat in a skillet. Add the steak and brown on both sides over medium high heat. Remove to a shallow baking dish. Set aside.
  4. Blend the remaining flour into the pan drippings. Add the carrot, onion and celery to the pan along with the stewed tomatoes and Worcestershire sauce.
  5. Season to taste along with some salt and pepper. Pour over the steak in the baking dish. Cover tightly.
  6. Bake in the preheated oven for 2 hours until meat and vegetables are tender.
  7. Uncover and sprinkle the cheese over the meat. Return to the oven for a few minutes to melt the cheese.
  8. Serve warm from the oven.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530

Oven Swiss Steak




This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 


Thanks for visiting! Do come again!! 


 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

https://www.theenglishkitchen.co/2025/09/oven-swiss-steak.html

Admin: New fan_flashworks community tools, and the fate of the challenge tags

Sep. 11th, 2025 04:55 pm
teaotter: (fan-flashworks)
[personal profile] teaotter posting in [community profile] fan_flashworks
Hey, everyone! It’s been a while, but we want to thank you so much for your comments and feedback on the Proposal to Remove the Challenge Tags post. It was all super helpful, and we spent a long time mulling over the best approach to take. We wanted to keep the functions of the challenge tags while freeing up tag space, and it was a bit of a conundrum.

Then [personal profile] treonb kindly and wonderfully approached us about creating a comprehensive spreadsheet of all [community profile] fan_flashworks entries ever!!

This has ultimately resulted in a Community Report web tool, where you can search and filter the comm entries by challenge, fandom, and type. What’s more, exciting bonus! There’s also an individual Creator Report web tool, where you can see your own (and other’s) entries. Please take a look at these and try them out. We’re really excited about them.

(We are so grateful for all of [personal profile] treonb’s amazing work on this -- please join us in a hearty round of applause!)

Data-cleaning is still in progress (especially wrt fandoms) and will likely be on-going, but we are proud to announce that our data project is open for business! Check these out:

Fan Flashworks Community Report

Fan Flashworks Creator Report


For the spreadsheet-y types among you, here is the complete dataset of fanworks, plus a full list of challenges, available in a community Google drive doc. An important note about using the spreadsheet: this is set as View only. If you want to sort or filter the data in spreadsheet form, you can either download your own copy or make a Filter View (by going to the Data menu and selecting Create filter view - this won’t affect other users’ view of the spreadsheet).

( FAQ )

We’re going to wait about two months to iron out any issues with these resources, and then we’ll remove the challenge tags from the comm, to give us elbow room to keep adding new creators and fandoms.

Huge huge thanks again to [personal profile] treonb for all their amazing work on this project!!
Tags:

S.W.A.T.: Fan Fiction: HQ Fun

Sep. 11th, 2025 02:01 pm
darkjediqueen: (Default)
[personal profile] darkjediqueen posting in [community profile] fan_flashworks
Title: HQ Fun
Rating: NC-17
Warnings: Explicit Sex
Fandom: S.W.A.T.
Relationships: Molly Hicks/Donovan Rocker
Tags: Established Relationship, Roleplay
Summary: Donny really loved Molly and the fun they have.
Word Count: 2,662

( HQ Fun )

An IKEA Coffee Table Was the Springboard for This Sensational Studio

Sep. 11th, 2025 11:00 am
[syndicated profile] ikeahacker_feed

Posted by Stacy Randall

https://ikeahackers.net/2025/09/ikea-stockholm-2025-home-tour-jake-sammon.html

https://ikeahackers.net/?p=98809

Anyone who doubts the saying, “Good things come in small packages,” obviously never visited Jake Sammon’s studio apartment. The playful, well-designed space has a decidedly 70s-inspired feel, although it wasn’t always the stylish abode it is today. “When I first moved in, it wasn’t exactly what you’d call ‘cute.’” Jake reminisced. The apartment, located in a 1950s building in Ottawa, Ontario, Canada, came with a few quirks, but also showcased some charming details, like original trim and a roomy layout […]

The post An IKEA Coffee Table Was the Springboard for This Sensational Studio first appeared on IKEA Hackers.

https://ikeahackers.net/2025/09/ikea-stockholm-2025-home-tour-jake-sammon.html

https://ikeahackers.net/?p=98809

The Reinvention of George Washington's Mother, From Paragon of Virtue to Greedy Shrew to Widow Striv

Sep. 11th, 2025 11:15 am

How To Make Ghee - Quick, Easy & Economical

Sep. 11th, 2025 06:00 am
[syndicated profile] theenglishkitchen_feed

https://www.theenglishkitchen.co/2025/09/how-to-make-ghee-quick-easy-economical.html

 
How to Make Ghee






One thing which has always been on my bucket list to make is Ghee. My sister has been making her own for a while now and has espoused the qualities of using it in her cooking. I have looked at buying it in the past, but it can be quite expensive, so I have kept putting it off.



The other day my sister said that if I got myself a pound of butter and a jar, I could go to her place and she would talk me through making some, and that it was really easy to make. How could I turn down an offer like that!  I said sure and yesterday we did just that!



I have to say I was really impressed with just how simple and easy it was to make, and it turned out beautiful! If you can melt butter in a saucepan, you can make ghee!


I haven't used it for cooking yet but watch this space! I have great plans!



How to Make Ghee 



WHAT IS GHEE
AND HOW DOES IT DIFFER
FROM CLARIFIED
BUTTER?



You may be unfamiliar with just what Ghee is. It is an ingredient which is used a great deal in Indian cooking, but not just for that. Essentially it is not too awfully different than clarified butter. It is extremely easy to make and much cheaper to make at home than it is to buy. Shelf stable with a high smoke point, it is excellent for frying or roasting things at a high temperature without risk of it burning.


Clarified butter is normal butter heated until it melts and with the dairy and water removed. Ghee is a bit purer than that in that is has ALL/100% of the dairy and water removed. That is the main difference.


They both have an intense butter flavor, but Ghee has an additional slightly nutty flavor due to the light browning of the milk solids, which is quite moreish I have to say.


They both have a golden yellow color and when heated are completely clear. (See photos below.)


They both heat to a high temperature, higher than most oils, without smoking (230*C/450*F) so this makes them ideal for frying and sauteeing.





How to Make Ghee 




WHAT YOU NEED 
TO MAKE GHEE FROM SCRATCH


  • 1 pound of unsalted butter
  • a medium saucepan with a thick and shiny bottom

You can use salted butter if you want, but traditionally ghee is made with unsalted butter. That way you don't have to be worried about how much salt is in a particular recipe. Since traditionally it is being used in recipes that contain a lot of seasonings and other flavors, it is important to check the salt, therefore unsalted butter is preferable.


A thick bottomed pan will conduct the heat more efficiently, and a silver bottom will enable you to be able to see the milk solids browning better. You really do not want them to burn.



How to Make Ghee 





HOW TO MAKE GHEE
FROM SCRATCH





It really is not rocket science. You will be amazed at how very easy this is to do.


  • Unwrap your butter and place it into a medium saucepan with a heavy shiny steel bottom. (So that you can see when the milk solids are golden brown much easier.)
  • Place over medium-low heat and leave to melt.
  • Once it melts, leave it to simmer for 10 minutes. At five minutes it will begin to foam, at seven minutes, most of the foam will be gone, and by the end of the 10 minutes it should be almost all gone. (Mine took about 15 minute altogether.)
  • When it is done the milk solids which settle at the bottom of the pan will turn golden brown. Do not let them burn. (This is why a low temperature is essential.)
  • Once they are golden brown and most of the foam has disappeared you are ready to decant it. I did take a metal spoon and removed all of the foam that remained, discarding it.




How to Make Ghee 




  • Place a double layer of cheesecloth over a mesh colander that you have placed over a large bowl. (I used my batter bowl.)
  • Strain the melted butter through the cheesecloth into the bowl. The cheesecloth should catch all of the solids.
  • Place a funnel, again lined with a double layer of cheesecloth, over a pint jar. Decant the butter from the bowl into the jar. The cheesecloth should catch all of the remaining milk solids and you will have a crystal clear liquid.
  • Cover and allow to cool down. Store in the refrigerator for up to 1 year, or on the countertop for up to 4 months.

 

How to Make Ghee 



ESSENTIAL NOTES


  • You may double this recipe but do note that it may take a longer time for the water to evaporate from the melted butter and for the milk solids to sink to the bottom of the pan and brown. For larger amounts you can use a skillet, with a larger base than the saucepan, but shallow walls. Just make sure your skillet isn't too large or the butter will be spread too thin.
  • You may also cut this recipe in half. Use a smaller saucepan in order to keep the butter from spreading out too thin and make it difficult to monitor.
  • It is best to use a saucepan/skillet with a shiny bottom so that you can really see when the butter solids are browning and to prevent it from burning.




How to Make Ghee  



WHAT TO DO WITH GHEE


Now that you have your very own ghee, and at a fraction of the cost that you would pay for it in the shops, what can you do with it? All sorts! You will find that this is a very versatile ingredient to have in the larder!

1. You can use it in frying. It has a higher smoke point than regular oil and adds a lovely flavor. You won't get blackened burnt spots in your pan either.

2. You can use it in cooking Indian dishes. Especially curries. This has always been the traditional way to use ghee. I have some exceptionally good curry recipes. Here are a few.

CURRY COCONUT KING PRAWNS
COCONUT BASIL CURRIED CHICKEN
CHICKEN BUTTERNUT SQUASH SAMLA CURRY
LAMB ROGAN JOSH


3. Use it to make the best tasting fried potatoes or rosti ever!  Even roasted potatoes and vegetables.

4. Use it to fry fish, and to make an elegant Lemon Butter Sauce to serve on it afterwards.

5. Use it instead of regular butter when you are making popcorn. It is the water in regular butter that makes buttered popcorn soggy. No water is left in ghee so your popcorn will stay nice crisp!

6. Use it to fry your eggs. Nice flavor and crispy frilled edges without any burnt butter.


NOTE - It is not recommended for use in baking. Baking is an exact science, and the milk properties of regular butter play a part in that.



How to make Ghee

  
 
 
HOW TO STORE GHEE


Ghee is pretty shelf stable so it is not necessary for you to refrigerate it, however it will keep much longer if you refrigerate it.


It will keep up to three months tightly covered in the larder or on the countertop.
It will keep for up to one year tightly covered and refrigerated.




How to Make Ghee





Pin this recipe to your Ingredient Tutorial, and Indian Cooking boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 



That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 



Yield: about half a pint
Author: Marie Rayner
How To Make Ghee

How To Make Ghee

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Only one ingredient is needed to make this. This is the secret ingredient that many chefs use in place of ordinary butter for extra flavor when frying and an essential ingredient in Indian Cookery. Shelf stable, this will keep 3 months on the counter and up to 1 year in the refrigerator.

Ingredients

  • 1 pound (250g) unsalted butter

Instructions

  1. Unwrap your butter and place it into a medium saucepan with a heavy shiny steel bottom. (So that you can see when the milk solids are golden brown much easier.)
  2. Place over medium-low heat and leave to melt.
  3. Once it melts, leave it to simmer for 10 minutes. At five minutes it will begin to foam, at seven minutes, most of the foam will be gone, and by the end of the 10 minutes it should be almost all gone. (Mine took about 15 minute altogether.)
  4. When it is done the milk solids which settle at the bottom of the pan will turn golden brown. Do not let them burn. (This is why a low temperature is essential.)
  5. Once they are golden brown and most of the foam has disappeared you are ready to decant it. I did take a metal spoon and removed all of the foam that remained, discarding it.
  6. Place a double layer of cheesecloth over a mesh colander that you have placed over a large bowl. (I used my batter bowl.)
  7. Strain the melted butter through the cheesecloth into the bowl. The cheesecloth should catch all of the solids.
  8. Place a funnel, again lined with a double layer of cheesecloth, over a pint jar. Decant the butter from the bowl into the jar. The cheesecloth should catch all of the remaining milk solids and you will have a crystal clear liquid.
  9. Cover and allow to cool down. Store in the refrigerator for up to 1 year, or on the countertop for up to 4 months.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530


How to Make Ghee




This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 


Thanks for visiting! Do come again!! 


 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

https://www.theenglishkitchen.co/2025/09/how-to-make-ghee-quick-easy-economical.html

The Iliad: Fanfic: Riddled

Sep. 10th, 2025 11:20 pm
drabblewriter: (Epic - Troy Saga)
[personal profile] drabblewriter posting in [community profile] fan_flashworks
Title: Riddled
Fandom: The Iliad
Characters: Apollo, Chryses, Chryseis
Rating: G
Length: 100
Summary: Chryses cries out, and Apollo answers. How can he not when the man is one of his most devoted followers, when Apollo knows what is to lose a child?

( Read more... )

Challenge 491: Riddle

Sep. 10th, 2025 05:03 pm
teaotter: Zhao Yunlan looks at a glowing sphere (ZYL breaks ALL the rules)
[personal profile] teaotter posting in [community profile] fan_flashworks
Our new challenge is:

RIDDLE



As always, you can interpret the prompt literally or figuratively, in whatever way works for you.

Each work created for this challenge should be posted as a new entry to the comm. Posting starts now and continues up until the challenge ends at 4pm Pacific Time on Saturday, September 20th. No sign-up required.

Mods will tag your work with fandom and challenge. When you've posted entries to three consecutive challenges, you will earn a name tag, and we'll go back and tag all your previous entries with your name.

All kinds of fanworks in all fandoms are welcome. Please have a look at our guidelines before you play. If you have any questions or concerns, don't hesitate to contact a mod. And if you have any suggestions for future challenges, you can leave them in the comments of this post.

Also, keep an eye out for the next [community profile] ffw_social post, which will go up in the next couple of days. If you haven't joined the [community profile] ffw_social comm, it's never too late to come and check it out. (Posts are locked, which means you have to join to see them.)
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Admin: Challenge closed

Sep. 10th, 2025 05:02 pm
teaotter: (Default)
[personal profile] teaotter posting in [community profile] fan_flashworks
The Issue challenge is now closed. Here are the entries:

S.W.A.T.: Fan Fiction: New Member, by [personal profile] darkjediqueen
Original: Collage: Our Latest Issue, by [personal profile] smallhobbit
Horizon Zero Dawn: Fanfiction: The Path to Belonging, by [personal profile] infinitum_noctem
FAKE: Fanfic: Burning Issue, by [personal profile] badly_knitted
Law & Order: Fanfiction: The Burning Issue, by [personal profile] lucy_roman
Torchwood: Fanfic: Pulp fiction, by [personal profile] m_findlow
Solo Leveling: Fanfic: invisible ripples (maybe in the future), by [personal profile] bluedreaming
Buffy the Vampire Slayer: Fanfic: Punching Bag, by [personal profile] veronyxk84
Superior Iron Man : icons : the nightmare scenario, by [personal profile] highlander_ii
Thursday Murder Club: meta/poem: Review of The Thursday Murder Club (Netflix), by [personal profile] china_shop
Chinese drama: poetry: Receiving the Edict, by [personal profile] teaotter
Greek Myth: Fic: The Only Ending, by [personal profile] drabblewriter
Original Work: Fic: AH SHIT, by [personal profile] himejoshiheart


\o/ \o/ \o/

Thank you to everyone who participated! You're now free to post your entries to your journal or wherever else you'd like. If you're archiving on AO3, you can add your work to our fan_flashworks collection there.

New challenge coming right up!
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Issue: Original Work: Fic: AH SHIT

Sep. 10th, 2025 04:05 pm
himejoshiheart: tbh creature but fictional fanon cowboy man. the endo flag is overlaid over it and if you tell me to kms over that you can eat my entire ass (duskie)
[personal profile] himejoshiheart posting in [community profile] fan_flashworks
Fandom: technically live a live since they're lal ocs
Rating: teenager
Length: 162 words
Note: very cracky
Summary: i havent posted anything for this challenge yet OH NO

Tags:

Greek Myth: Fic: The Only Ending

Sep. 10th, 2025 02:01 pm
drabblewriter: (Epic - Troy Saga)
[personal profile] drabblewriter posting in [community profile] fan_flashworks
Title: The Only Ending
Fandom: Greek Myth
Characters: Apollo (& Troilus)
Rating: T
Length: 349
Summary: He'd known. Of course he known. The prophecy that if Troilus lived, Troy would never fall. And Apollo had known, all the gods know, the city is destined to be lost. There was only one way for this end.
Warnings: child death/murder, blood

( Read more... )
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Africa's Oldest Mummy Is a Toddler Who Died 5,400 Years Ago, Nearly a Millennium Before the Egyptian

Sep. 10th, 2025 01:36 pm

Talk About a Triple Threat! This Bunk Bed Hack Makes It Easy to Share a Room

Sep. 10th, 2025 11:00 am
[syndicated profile] ikeahacker_feed

Posted by Stacy Randall

https://ikeahackers.net/2025/09/triple-bunk-bed-ikea-kura-hack.html

https://ikeahackers.net/?p=98901

It’s common for siblings to share a room, but the more beds you add, the less space you get. That’s why bunk beds are such a hot pick, but what if you want more than two beds? Well, then there’s the triple bunk. Unless you have really high ceilings, your best bet for a triple sleeper is a set of bunk beds with a trundle. You can find these types of beds for anywhere from $175 (for super basic ones) […]

The post Talk About a Triple Threat! This Bunk Bed Hack Makes It Easy to Share a Room first appeared on IKEA Hackers.

https://ikeahackers.net/2025/09/triple-bunk-bed-ikea-kura-hack.html

https://ikeahackers.net/?p=98901

Five Meatball Recipes Guaranteed to Make You Drool

Sep. 10th, 2025 06:00 am
[syndicated profile] theenglishkitchen_feed

https://www.theenglishkitchen.co/2025/09/five-meatball-recipes-guaranteed-to.html

Five Meatball Recipes Guaranteed to Make You Drool

 


One thing which I have always enjoyed cooking and that my family has always enjoyed eating are Meatballs. They are a great way to make a small amount of meat stretch, and are very versatile, adapting themselves to a multitude of flavors and uses. You can make them out of just about any type of ground meat.


An inexpensive blank canvas ready for you to paint on with ingredients that you know your family will love. Ground meat, some seasonings, a few other add-ins, and a delicious sauce and you are pretty much guaranteed to have something to put on the table that most will enjoy, and at a pretty reasonable cost.  Crispy, glazed, or simmered in sauce, there is something there to pretty much suit every taste.


Today I am sharing five of my favorite meatball recipes.  Meatballs that my own family has enjoyed through the fifty or so years that I have been cooking for them. These are all tried and true family favorites!


Don't forget to check out my handy tips for making meatballs at the end of this post!





Italian Sausage Meatballs

 


ITALIAN SAUSAGE MEATBALLS 


These meatballs are really simple to make, using only five basic ingredients. They were also very quick to make. If you are using a really decent pork sausage you don't need a lot of extra ingredients! These are rich and delicious. You can make a simple gravy to serve with them if you wish, or you can add them to a marinara sauce to make spaghetti and meatballs. 


I was very pleased with how they turned out. I served them with a simple homemade gravy and some mashed potatoes, for a different version of bangers and mash. I had enough meatballs that, once they were cooked, I had some leftover to freeze for use in sauce or whatever on another day! Ready cooked meatballs in the freezer? How can that ever be a bad thing!



BBQ Porcupine Meatballs


BBQ PORCUPINE MEATBALLS


These meatballs are something which my children always enjoyed, adults too.  An old, old recipe for meatballs that are made with raw rice in them. They are baked in a lush and flavorful sauce. As they bake the rice swells and sticks out of the balls resembling porcupine quills, hence the name. 


These meatballs are so easy to make.  You simply mix everything together in a bowl and shape into balls. There is no pre-cooking of anything involved You don't need to cook the rice first.  You don't need to brown the meatballs first, and because they are made with rice, they are also gluten free. Just form the meatballs, pour over the sauce, cover with foil and bake.  Its as simple as that. 
 
 
I like to uncover them for the last fifteen minutes to color them up a tiny bit. It helps them to brown a bit nicer and gilds the lily so to speak.



Sweet & Sour Pineapple Meatballs





SWEET & SOUR PINEAPPLE MEATBALLS


These delicious sweet and sour meatballs are just the ticket for a day when you are super busy and don't have a lot of time to spend on cooking.  In short, perfect for a mid of the week meal.   


I always keep readymade meatballs in my freezer.  Not store bought readymade, but my own homemade readymade.  This is the recipe I use here. It makes a lot, but these are really handy to have in the freezer ready to use when you need them.


This sauce for these is fabulous. It is the star of the show. Not too sweet. Not too sour. 
 

With the perfect balance of both, and plenty of crunch from the carrots, color from the peppers, and then there is that sweetness from the pineapple. We love pineapple, these go beautifully with rice.



Flat Meatballs and Gravy



FLAT MEATBALLS & GRAVY


These delicious meatballs are more like tiny meat patties, in that they are shaped into a ball and then slightly flattened before browning in a bit of butter. The balls themselves are nicely flavored with onion and a few other bits.


The browned meatballs are then simmered in the oven in a creamy gravy made using a tin of mushroom soup. (Don't judge.) 30 minutes later they are ready to serve.  


These go wonderfully with rice or mashed potatoes. This recipe is a real family favorite. I wish I had a dollar for every time I have made these delicious meat balls.  I'd be rich!



Alfredo Meatballs


ALFREDO MEATBALLS


These meatballs are a delicious twist on Alfredo in the form of some tasty meatballs made with ground chicken and served in a lush and rich Alfredo sauce. I had never made chicken meatballs before but was very impressed with these!


Ground chicken is a much cheaper alternative to ground beef and it works very well in this recipe.  They come out moist and tender and together with the sauce, this is to die for.  It makes for a fabulous dinner served with some hot buttered pasta and a salad on the side!


BONUS RECIPE


I also can't help sharing this delicious recipe for Italian Square Meatballs. It is such a versatile and delicious recipe.



Italian Square Meatballs



ITALIAN SQUARE MEATBALLS


This is a simple recipe for square shaped meatballs. A meatball mixture made from lean ground beef, Italian sausage and a few other things is pressed into a Sheet Pan and marked into squares prior to baking to golden brown perfection.  Ready to cut apart and use in a multitude of ways.  Moist, delicious and filled with flavor. The recipe makes 36 meatballs, ready to freeze for future use or as needed.


Also included are extra recipes for Meatball Sandwiches, Meatballs Primavera, and Creamy Meatballs and Potatoes.  Several tasty ways to use these delicious square meatballs that your family is sure to enjoy!


And there you have it, five tasty meatball recipes that are guaranteed to please anyone and everyone! I hope you will be inspired to want to try a few of them for yourself!



Alfredo Meatballs

   



MY
HINTS AND TIPS
FOR MAKING GREAT MEATBALLS



Follow these handy hints and tips when making your meatballs for ensured success every time!


  • Pick the right kind of meat to use when making meatballs. Meats containing more fat like ground beef, lamb or pork will yield a tender meatball, whilst using lean meat such as turkey or chicken can become tough or dry if overcooked.  Do take care not to overcook them.  A blend of several kinds of meats also makes for tender deliciousness!
  • Use a chilled bowl and keep your ingredients as cold as possible while you are mixing them together. If you are adding pre-cooked ingredients like garlic or onions, make sure they are cooled down to at least room temperature prior to adding them.
  • Use binders like eggs and breadcrumbs to help keep your meatballs moist and from drying out. All meat has a tendency to shrink when it is cooked and things like eggs and breadcrumbs help to prevent them from shrinking too much and creating a dry or tough meatball.
  • All meatballs can be mixed and shaped ahead of time, ready to cook when you need to cook them. Simply mix them up and roll into balls, placing them onto a baking sheet. Cover with cling film and refrigerate them until you are ready to cook them. 
  • If you are unsure about how they taste, you can pinch a tiny bit off and fry it in a skillet until cooked through to taste. Then you can feel free to adjust any seasonings, etc. as required.
  • Use a gentle hand when shaping. Work as lightly as possible. Compacting the mixture too firmly will result in a tougher, drier meatball. I usually wet my hands with cold water or oil to make things easier when shaping them. You can also use a cookie scoop for uniform sized balls. Just spray it with a bit of non-stick cooking spray first, and repeat as needed.
  • Bake your meatballs rather than fry them if possible. Just pop them onto a lined baking sheet and pop them into a preheated oven. (375*F/190*C) About 15 to 20 minutes and you will have perfect meatballs ready to add to your sauce. No fuss, no muss, no splatters.


This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 


Thanks for visiting! Do come again!! 


 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

https://www.theenglishkitchen.co/2025/09/five-meatball-recipes-guaranteed-to.html

Cdrama: poetry: Receiving the Edict

Sep. 9th, 2025 07:25 pm
teaotter: A chinese woman in a historic palace maid outfit looks to the side, against a navy background (Wei Yingluo plots)
[personal profile] teaotter posting in [community profile] fan_flashworks
Title: Receiving the Edict
Fandom: pretty much every Chinese historical drama ever. (Mods: use the cdrama tag).
Challenge: Issue


Green robes and gold silk.
A wave of bent knees, bowed heads.
The emperor speaks.
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$30 IKEA Challenge: My Festive Fall Home Decor Vignette

Sep. 9th, 2025 10:00 pm
[syndicated profile] ikeahacker_feed

Posted by Stacy Randall

https://ikeahackers.net/2025/09/fall-home-decor.html

https://ikeahackers.net/?p=98685

I love decorating for the seasons, but I don’t love spending a fortune on it. So, I set myself a challenge: could I pull together a festive fall vignette for just $30 at IKEA? The answer is yes! And the results are cozier (and cuter) than I expected. With a few smart picks and a little styling, I turned a handful of budget finds into a centerpiece that instantly makes my space feel like autumn. Beautiful Fall Home Decor for […]

The post $30 IKEA Challenge: My Festive Fall Home Decor Vignette first appeared on IKEA Hackers.

https://ikeahackers.net/2025/09/fall-home-decor.html

https://ikeahackers.net/?p=98685

Thursday Murder Club: meta/poem: Review of The Thursday Murder Club (Netflix)

Sep. 10th, 2025 10:19 am
china_shop: Mallory Archer sitting naked in a lift, wringing gin out of her dress (Archer - Mallory with gin)
[personal profile] china_shop posting in [community profile] fan_flashworks
Title: Review of The Thursday Murder Club (Netflix)
Fandom: Mods, please tag as f: movie (category).
Rating: G-rated
Length: 226 words
Summary: Five issues I had with Chris Columbus' film adaptation of Thursday Murder Club (2025), written in poetry form for no good reason, idek. Just me grumbling, really. Contains major spoilers for the book and film.

( Review of Thursday Murder Club (Netflix): a poem )
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