oliveoilouvre
Help me become a former-starving artist. 18+, if you don't like feedism DNI.
115 posts
Latest Posts by oliveoilouvre
Feral, dirty, primal fucking, wrestling you onto the bed, cutting off your complaints with a hand over your mouth, teeth on your neck, claiming you. Rutting into you until you're crying and begging me to stop. Too weak to fight back, too weak to think. Just lie there and take it.
Korean Strawberry Milk
Ohhhh it's SOUP SEASON MY DUDES!!!!!!! Let's make
Leek & Potato Guinness soup
I'm sorry, my dear friends, but unfortunately, this soup is not vegan and definitely not safe for my gluten-free folks 😭 but if you guys are interested, I'm more than happy to help modify it! 💖
Here's what we need!
Leeks
Celery
Carrots
Potatoes (any kind will do!)
Pearled Barley
Parsley
Minced garlic
Minced ginger
Chicken breast
Chicken broth
Most importantly, Guinness (draught stout)
Seasonings: salt, black pepper, basil, bay leaves, onion powder, and celery salt. Optionally cinnamon.
🥘🥘🥘
1.) Get a pot, put your chicken breasts in there, then add your chicken broth and Guinness.
My ratio was half a pint of beer for every two pints of broth
Metric: 248 ml of beer, 1 L of broth
🦅: 1.5 cups to 4 cups
(Yes, I know this giant batch 😅 basically just 1/2 to 2 ratio)
2. Add your seasonings, minced garlic, ginger, and parsley. No exact measurements, just do to you're liking. (Wouldn't say more than 3 bay leaves, though)
3. Cook your chicken about halfway through, then add your chopped veggies
4. Cook throughly
5. Once that's done, make your barley in a separate pot per instructions
6. Add barley to the bottom of your bowl
7. Layer your soup on top!
8. Eat! Drink! Sláinte!
Note, you can also make it in a slow cooker!
I luckily haven't had to deal with much chronic pain or hand pain yet, especially with regards to baking (crochet is another story). That said, these look like some pretty solid tips! There's also some in the comments section.
Iced Apple Cider Caramel Oatmeal Cookies
Oatmeal lace cookies are one of my favorites! Crunchy, chewy, and the perfect amount of sweet - I'm already looking forward to making these again + better. Recipe below!
Ingredients:
- 1 stick salted butter
- 1 cup light brown sugar, tightly packed (will try dark brown next time to see how it affects flavor)
- 2 teaspoons vanilla extract
- 1 tablespoon + 1 ½ teaspoons all-purpose flour
- 1 egg, room temperature
- 1 cup old-fashioned oats
1. Preheat the oven to 375°F. This recipe makes 24 cookies and I fit 6 on each baking sheet, so I lined 4 baking sheets with parchment paper. If you don't have that many it's fine; just make sure your sheets cool off between batches. Set prepared baking sheets aside.
2. Melt the butter and brown sugar in a small pot over medium heat. Stir frequently until the mixture becomes smooth and no clumps of sugar remain - it should resemble a thick paste.
3. Remove from heat. Add the flour and vanilla, and mix to combine. Set aside to cool; I waited for about 10 minutes.
4. When the mixture is warm, but no longer piping hot, you can add the egg. (If it's too hot, the egg will begin to scramble when added!) Then add the oats and stir until well-distrubuted throughout.
5. Each cookie will use 1 tablespoon of batter. Drop them onto the sheets, spaced at least 2 inches apart. Then use the back of a spoon to spread them into very thin circles. (Mine were not as thin as they could have been, so they didn't look as "lacey".)
6. Bake for 7-9 minutes or until the edges begin to darken. I like mine on the crispier side, so I left them until the edges were nicely golden-browned.
7. Let the cookies cool for about 10 minutes before moving to a wire rack to finish cooling completely. They should peel right off the parchment. Occasionally one will stick; an offset spatula should easily do the trick. Store in an air-tight container at room temp!
I think grabbing an angel's halo should feel like choking to them. That is the conduit of their power it should feel stifling, restricting, like something has been cut off! I want to run my finger along that blinding circle of light and watch their eyes shoot open in panic as they feel the tightness shoot across their whole body
free use kink is gonna cost a dollar soon
Crispy Korean Don-ggasu
He tried his best to look dominant, until he began to be fed
🔔🌑DARKNESS, DEATH, STARVATION 🌑🔔
Help 🙏🏻 I have lost all the costs of treating my daughter♦️ Death stalks her‼️ suffers from kidney failure and autism and is physically and mentally .🔴🥀🔴 We are living the hardest days of our live My children are trembling with fear and hunger. Imagine for a moment that they are your children.🙏🏻🫶🏻Cooperate with me to save her. God created people to be a lifeline. We are a people who love peace 🌿 My house was completely destroyed. We are being subjected to genocide. I address the humanity in your heart. I do not want to lose her presence in life 💔😭 Every contribution, no matter how small, could make a tremendous difference in saving Farah life. 💙🌹Hurry up to donate and participate $50 so that I can buy her needs https://gofund.me/0efb80df
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Papillons (French Butterfly Cookies)
White Chocolate Coconut Lime Bars – 5 Boys Baker
White Christmas !
Ingredients:
juice of 1 lime
large handful of mint leaves
1 tbsp simple sugar syrup (such as Monin)
100ml coconut rum
50ml coconut cream
100ml chilled soda water
To garnish:
pomegranate seeds
mint leaves
Step by step:
Half-fill two glasses with ice. Put the lime juice and a large handful of mint leaves in a cocktail shaker and muddle together.
Add a large handful of ice to the shaker and pour in the sugar syrup, coconut rum and coconut cream. Shake well until very cold, then strain into the glasses.
Top up with 50ml soda water per glass. Garnish with pomegranate seeds and extra mint.
Recipe by Abigail Spooner
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
coconut cheesecake
I made a recipe of one of my fave desserts! It's supposed to be a summer dessert, but I make and eat it regardless of the seasons anyway. You may double the ingredients in the same proportions.
1/8 update: Thank @ame-kage for adding an important note. The term dissimilarity has been added to the picture.
Hush
heyyy so i made a BMI calculator specifically for feedists lol
was kinda tired of all the finger wagging on regular bmi sites so i was like you know what…im gonna just make my own that celebrates high bmi’s instead 😤 i know bmi is a nonesense metric anyways but it’s still HOT so here we are
try it and lmk if it works for you! or if you have any suggestions for improvements (:
(confetti if you’re overweight or above!! 🥳)
