#apples

Webcam Model(Ririkaaa) is live
LIVE
Snow white vampire princess <3 Snow white vampire princess <3

Snow white vampire princess <3


Post link

biggest-gaudiest-patronuses:

i-make-questionable-choices:

biggest-gaudiest-patronuses:

love checking my ko-fi messages bc sometimes people call me “a foul lump of tepid jello whomst i adore,” and sometimes i get to learn stuff e.g. Pink Pearl Apples exist

anThese are black diamond apples

they are apparently sweeter than honey and are crisper than any other apple.

also, Lucy Apples!

First study showing pesticide exposure can affect crop pollination by bees For the first time an intFirst study showing pesticide exposure can affect crop pollination by bees For the first time an intFirst study showing pesticide exposure can affect crop pollination by bees For the first time an int

First study showing pesticide exposure can affect crop pollination by bees 

For the first time an international team of researchers have shown that pesticides impair the pollination services provided by bumblebees.

Bees play a vital role in pollinating some of the most important food crops globally and have been declining in recent years. Until now research on pesticide effects has been limited to their impact on bees, rather than the pollination services they provide.

The study discovered that bumblebees exposed to a realistic level of neonicotinoid pesticides found in agricultural environments collected pollen from apple trees less often and visited flowers less frequently.

The findings of this study have important implications for both society and the economy, as insect pollination services to crops are worth at least $361Bn worldwide every year, and are vital to the functioning of natural ecosystem.  

Read more

Image credits: Victoria Wickens, Dara Stanley, Dara Stanley


Post link
apples

justgot1:

snorlaxatives:

do you ever just get in a mood where you really fucking like apples?? i mean usually i’m just like “apples are ok” but every once in a while i’ll get a nice crunchy ass apple and my appreciation for apples will just suddenly skyrocket

I go through a Fuji apple addiction every autumn. Goddamn, but Fuji apples are fuckin’ good.

They really are! Red Fuji apples. A++ would recommend.

Winter is coming

Winter is coming


Post link

Winter Apples Decorated This Morning Only

A lovely and uncommon snowfall overnight and continuing as I drove out to KR Nielsen Rd which runs aloing the southern and eastern edges of the greater Fern Ridge Wild Life Area a few miles west of Eugene.

                                          ☀️ Ingrown Sun Flower ☀️


                                          ☀️ Ingrown Sun Flower ☀️


Post link

As the autumn comes to a close, and the cold of winter sets in, I figured it’d be a great time to make a simple savoury treat from medieval Georgian cuisine - stuffed apples! Though savoury stuffed apples are commonly found in the Caucasus region, this isn’t exclusive to Georgia! Armenia, and parts of north-western Iran, western Turkey, and Azerbaijan also have regional variants of this dish!

In any case, let’s now take a look at the world that was! Follow along with my YouTube video, above! If you like what I make, consider supporting me on Patreon!


Ingredients (for 4 servings)

4 large tart cooking apples
honey
ground cinnamon
ground nutmeg
water
1 cup rice
butter

Method
1 - Prepare Apples
To begin with, we need to prepare our apples. Do this by slicing the top off of about 4 large apples, before carving out the middle - leave about a finger’s width of a wall.

Drizzle some honey in here, and sprinkle a little ground cinnamon inside. Honey was used in the civilisations of the Caucasus for millennia, and was an important part of many people’s diets in the medieval period.

2 - Prepare Filling
Next, pour a cup of rice into a bowl, and pour some water over this. Rinse the grains until the water runs clear. When it’s cleaned, keep the grains just about submerged, and bring the pot to a boil. Cook your rice for a few minutes until they fluff up. When they’re done, let them cool down a bit, before mixing in a handful of raisins or sultanas, along with some freshly-grated cinnamon, and some freshly grated nutmeg, or mace.

Both of these spices were commonly found in the kitchens of the region in the medieval period, thanks to Georgia’s proximity to the silk road and spice trade.

3 - Assemble Stuffed Apples
Take your hollowed apples, and fill them to the brink with your rice stuffing. Place a dollop of butter over this, before placing the lids of your apples back on top.

Place your apples onto a deep tray, and pour about a cup of water into this. If you want, you could add some more aromatics or spices in here - such as mint, rosemary, or cloves! Then put the tray into an oven preheated to 350F or 175C for about a half an hour, or until the apples puff up and turn golden.

Take your apples out, and serve up alongside some roast meat and vegetables! Spoon over some of the baking liquid, to rehydrate the rice a little too!


The apples are quite tart, but with a deliciously sweet undertone. The flesh is melt-in-your-mouth, and pairs very well with the texture of the fluffy rice. This pairs really well with roast lamb and pork, and is a fantastic (and easy) side-dish for any feast you’re preparing for!

Today, I’m going to be recreating a recipe for a German apple pie from the Registrum Coquine - the contents of which are suited for a middle-class palette of medieval European world

In any case, let’s now take a look at The World That Was! Follow along with my YouTube video, above! Consider supporting me on Patreon if you like my recipes!

Ingredients
6 apples
2 cups flour
water
butter (or oil)
ground cinnamon
ground nutmeg
cloves (either whole or ground)
honey (if the apples are too tart)

Method
1 - Peel and Chop Apples
To begin making an apple pie, we need apples. Though the original recipe doesn’t state any particular apples, tart apples tend to make the best filling. Peel your apples, and chop them into fairly evenly-sized chunks so they cook evenly. I found that about 6 apples suited a pie fit for about four people.

2 - Prepare the Filling
When your apples are chopped, go toss some butter (or oil) into a pot, and let it melt. When it’s foaming, toss in your freshly-grated nutmeg, cinnamon, and a few cloves, and stir them around so they’re all covered in hot butter. You can, of course, crush your cloves, but I enjoy the sensation of biting into a whole clove - it’s up to you!

When your spices have cooked a little, toss in your chopped apples! Stir everything around so they’re all covered in butter and let it all cook away over a medium heat for a few minutes - until they soften and turn golden. At this point, take them off the heat and let them rest while you make your dough.

3 - Make Pie Dough
Since the original recipe assumes people know how to do this, we’re going to be using a cup or two of plain flour mixed with a little water. Add it little by little until it comes together into a cohesive dough. Knead this together until it’s smooth, and roll out using a rolling pin. Do this twice - once for the base of the pie, and twice for the lid. Roll the dough out fairly thin, as the whole pie won’t be baked for too long.

Pour some olive oil (or butter) into a pie dish, and stretch your pie dough over it, tamping it down with your knuckles into the corners.

4 - Assemble Pie
Pour the cooked apples into your pie dish, spreading it out evenly. When this is done, place your other circle of dough over the top. Crimp the edges of the two discs of dough together - it doesn’t matter if it doesn’t look too pretty! It’ll bake wonderfully, and taste delicious either way!

When your pie is ready, toss the whole thing into the centre of an oven preheated to about 180°C/356°F for about 25 minutes!

When the pie is done, take it out of the oven to cool down to room temperature before dividing up and digging in! Drizzle some honey over the slice you’re eating to really amplify it’s texture!

The finished pie is delicious and sweet, the spices forming a lovely warming sensation with each bite. The texture of the cooked apples is practically melt-in-your-mouth, and contrasts with the pie crust! As a side note, the pie crust itself - once cool - is rather tough. However the crust on the base of the pie is soaked in the juice from the apples during the cooking process, and is a much more palatable part of the pie. If I were to make this again, I’d either omit the top lid of the pie, or remove it before serving.

Ellsworth Kelly Apples || Paris, 1949 || Pencil on paper || 17 x 22 1/8" (43.4 x 56.4 cm)

Ellsworth Kelly Apples || Paris, 1949 || Pencil on paper || 17 x 22 1/8" (43.4 x 56.4 cm)


Post link
every year I pay this priceevery year I pay this priceevery year I pay this priceevery year I pay this priceevery year I pay this priceevery year I pay this priceevery year I pay this priceevery year I pay this priceevery year I pay this priceevery year I pay this price

every year I pay this price


Post link

tamboochie:

What are y'all allergic to I’m really curious

loading