does tumblr know about tim misny??? like has the level of tim misny awareness that exists in northeast ohio broken containment and become known online yet???
ok so tim misny is a personal injury lawyer here in ohio.
that’s him. you do not have to remember his face from this image because you’re gonna see it a lot in this post. so mainly i think we all kinda honed in on tim misny because of his slogan
he’s gonna make them pay. he’s gonna get you that money but also it’s a little threatening like he’s gonna fully fuck his legal opponent’s shit up. this sprung tons of local memes. then there were the billboards which were normal at first.
but here’s the thing; we already know what misny does. he makes them pay. so it turns into just saying “you know what i do” which is funny enough if you don’t at all have the context.
but this is not where the absurdity caps out, my friends. no. this is what it has evolved to and they. are. everywhere.
that’s right. no text. just the judging eyes of tim misny, glaring through our skin and into our souls. there is no god. there is no devil. there is just tim misny and he’s gonna make them pay.
is there anyone out there with a nyt cooking subscription
will they send me the chamomile tea cake with strawberry icing recipe
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Ingredients Yield: One 9-inch loaf
½ cup/115 grams unsalted butter 2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse 1 cup/240 milliliters whole milk Nonstick cooking spray 1 cup/200 grams granulated sugar ½ teaspoon coarse kosher salt 2 large eggs 1 large lemon 2 teaspoons baking powder 1 teaspoon pure vanilla extract 1½ cups/192 grams all-purpose flour 1 cup/124 grams confectioners’ sugar ½ cup/8 grams freeze-dried strawberries
Preparation
Step 1
In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour. Step 2
Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour. Step 3
Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier. Step 4
Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain. Step 5
Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes. Step 6
While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth. Step 7
If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
We out here torrenting recipes now? Reblog
Recipes do not have a copyright.
Anyone can copy and share recipes. It’s why cookbooks often have the same shit in them with only minor changes,
It’s the rest of the article that has intellectual property. Blogging about your life or whatever to create ad space.
Well, lol, if you want to cook a chicken and make believe that you’re a wizard consuming the last trace of your nemesis, consider joining the Dirtgoblin Community Center to get this game and many, many more!
More male characters who are interested in their mother’s legacy. As a trope there’s a lot of sons and daughters who follow in the father’s footsteps and there’s yes, girls who honor their mother, ect. But let’s have more dudes who are like. Stumbling on their mom’s secret fairy cottage or some shit. And they’re like aight gotta make the tea
stop apologizing for going off on long tangents or rambling in the group chats and discords. that is self-defeating language and it associates guilt with being excited or whatever. instead you should frame it as “so uh anyway thank you for coming to my ted talk on my pokemon oc’s relationship to ethics and science whoops”. it’s funny it keeps the mood light it makes it easier to continue a conversation without the whole feeling of “do i tell them no its okay? like do i need to reassure them???” etc
