I think everybody should be told how to contract “they”, and “are”, until they no longer possess “beautiful”. 

Cripes, hasn’t everyone on the internet grumbled about this enough to make a point yet? Second grade, people. Simple contractions.

(Source: this--too--shall--pass, via crushculdesac)

firstbook:

Our friends at Random House Children’s Books have generously agreed to donate one brand-new book for each new follower we gain on Tumblr, Facebook, and Twitter this week. Those books will go to thousands of schools and programs serving kids from low-income families across the country.

Please Re-blog!

To learn more about First Book, please visit: www.firstbook.org

wnyc:

WQXR declares November Beethoven Awareness Month. Obeythoven, people.

(via nprmusic)

I’m sure that all you masses of StrickenKnits readers have been desperately missing the knitting/food/cat posts recently, but I’ve been working on getting famous with Heather. Give me a break.

Thanks to Hilary for having us on the show! You are amazing.

xmusic:

The Betties are on the show today! Tune in at 1:05 p.m. CST to 89.3 FM KZUM in Lincoln, or stream online at kzum.org. Think pretty, romantic old-timey / folk music with guitar, violin and an alto female singer. They’re one of the Next Big Things in Lincoln music, so don’t miss it ;)

So this is happening!

(Betties would be myself and miss Heather Berney and a whole bunch of nice boys, in case you were wondering)

I&A are really good. Brad Hoshaw is really good. We’re excited here.

Alpaca handspun, done on the wheel, which has since been two-plied and is awaiting a knitter or project… I have such a weird mental block about knitting with my own handspun, I feel like I’m agitating something that’s already finished. photo by Jonny Egan

This is alllll the hand-spun I have sitting around. What to do with it all!?

Blueberry Bread Pudding

I promised recipes long ago, so Happy Cooking, Tumblr. Here’s one, at least.

This was adapted loosely from a Smitten Kitchen bread pudding, and like everything I make, the final product was determined by what was hanging around the kitchen needing to be used. Another way that it is like everything else I make, is that it is delicious (except for last time I tried to make gravy with beer and I didn’t cook it long enough, and the beer was kind of gross anyway - Tallgrass Oasis, not their best work, but comes in a pretty can!)

Guten Appetit!

Ingredients:

• about 1 loaf/1 pound bread, cubed (very stale bread works great. I used French bread, but challah, brioche, or another dense white bread would work great)
• about 8 oz fresh blueberries, rinsed
• 4 large eggs
• 3/4 cup (white) sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 3 cups milk (preferable whole)
• 2 Tbsp brown sugar
• 1/4 cup beer (I used New Belgium’s Sunshine Wheat, but any wheat, wit, Hefeweizen, or a sweet porter or stout should give you a nice hint of flavor)
• sesame and/or poppy seeds and pecan chunks for sprinkling

Heat oven to 350 F. Spread bread cubes on a baking sheet, toast in oven for 6 min, just until crisp. Transfer to bowl and add blueberries, stir gently until evenly mixed.

Generously butter large baking dish (my lovely Paula Deen crockery here is about 10” across and 4” deep).

In medium bowl, beat eggs w/ white sugar. Beat in spices, vanilla, beer, and salt. In med. saucepan, heat the milk w/ brown sugar until just warm. Beat warm milk into egg stuff gradually.

Spread bread and berries out in your baking dish, and pour the custard mixture over it. Nudge the chunks around to make sure all of the bread soaks up the liquid, and let stand for 5 min. Bake for 30 min, then sprinkle toppings on and bake for 10 more minutes. Let rest 15 minutes before serving, to let the custard fully set.